0:00:02 > 0:00:04We are just moments away from the big kick-off.
0:00:04 > 0:00:06- What's the mood like in the tent, Sam?- Nervous, Mark.
0:00:06 > 0:00:08Anything could happen once that whistle blows.
0:00:08 > 0:00:11Are you happy with the practice the guys have been putting in?
0:00:11 > 0:00:15Yeah, they've been training for this day for most of their lives...
0:00:15 > 0:00:20- Sorry, what?- They're NOT playing football?- They're baking?!
0:00:20 > 0:00:22Oh, that's why they're wearing the aprons! Ah-ha-ha!
0:00:22 > 0:00:26- We knew that, we knew that. - TOGETHER:- Welcome to Junior Bake Off.
0:00:28 > 0:00:30Today's four bakers...
0:00:30 > 0:00:33- Power! - ..face a sticky situation...
0:00:33 > 0:00:37- Need to get a wiggle on! - ..with a soda bread technical...
0:00:37 > 0:00:39- It's stuck to the bottom! - I'm quite happy now!
0:00:39 > 0:00:43..and deliver show stopping surprises on sticks.
0:00:43 > 0:00:44The face almost fell off!
0:00:44 > 0:00:45Oh, there goes an ear!
0:00:45 > 0:00:48- So, who will handle the heat... - Should it be on fire?
0:00:48 > 0:00:51..to make the judges lost for words?
0:00:51 > 0:00:52Mm-mm-mm, mm, mm, mm!
0:01:17 > 0:01:21Four more talented bakers are raring to go in the Bake Off tent.
0:01:21 > 0:01:24At the end of today, just one of them will be
0:01:24 > 0:01:27picked for next week's quarter-finals.
0:01:27 > 0:01:30At home in Middlesex, ten-year-old Andrea has been influenced
0:01:30 > 0:01:34by her family's proud baking traditions.
0:01:34 > 0:01:36Both of my parents are from Bulgaria,
0:01:36 > 0:01:40and my mum has passed me down lots of different recipes,
0:01:40 > 0:01:44and they are just really tasty and I love baking them, too.
0:01:44 > 0:01:47Aged 12, Freddie from Newcastle loves a challenge
0:01:47 > 0:01:51and recently produced a silver wedding anniversary cake.
0:01:51 > 0:01:55I think my creativeness definitely makes me stand out,
0:01:55 > 0:01:59and I like making things that people never expect me to make.
0:02:00 > 0:02:0512-year-old Lucy from Liverpool is used to having her cakes judged.
0:02:05 > 0:02:07If it's for a party or something,
0:02:07 > 0:02:10my mum usually comes in and tells me if it will do or not,
0:02:10 > 0:02:13but my big sister usually says it's not nice, but she'll still eat it!
0:02:13 > 0:02:1811-year-old Alfie from Swindon enjoys bell-ringing,
0:02:18 > 0:02:22but baking is one area of his life where he is very competitive.
0:02:22 > 0:02:25I'm really confident I can get to the final,
0:02:25 > 0:02:29but I don't know all the hurdles that are about to come towards me.
0:02:43 > 0:02:46- Morning, bakers. You all right?- Yeah.- Yay!
0:02:46 > 0:02:49This is the first of two challenges,
0:02:49 > 0:02:51and it's your technical challenge this morning.
0:02:51 > 0:02:53Our judges would like you to bake some bread.
0:02:53 > 0:02:55But not any old bread - soda bread.
0:02:55 > 0:02:58And not just any old soda bread, no, no, no -
0:02:58 > 0:03:00specifically, cheese soda bread,
0:03:00 > 0:03:03and they'd like you to make your own butter to go on the side.
0:03:03 > 0:03:06Now, judges, what are we looking for in the bread?
0:03:06 > 0:03:10So, this is a rustic loaf, it's got to have a rugged crust all over
0:03:10 > 0:03:12and a nice, crumbly texture inside.
0:03:12 > 0:03:15With the bread, we'll be looking for a prominent flavour of cheese,
0:03:15 > 0:03:18with the butter, a good level of herbs,
0:03:18 > 0:03:20and throughout, the correct level of seasoning.
0:03:20 > 0:03:24You have one hour to bake your soda bread and churn your butter.
0:03:24 > 0:03:25Best of luck. On your marks...
0:03:25 > 0:03:27- Get set... BOTH:- Bake!
0:03:31 > 0:03:33The recipe is a complete surprise to our bakers,
0:03:33 > 0:03:37so this challenge will put their baking know-how to the test.
0:03:37 > 0:03:41I like making bread. And I've made butter before.
0:03:41 > 0:03:43So, I feel quite happy about doing this.
0:03:43 > 0:03:48I've put wholemeal flour, plain flour, rolled oats,
0:03:48 > 0:03:51a teaspoon of bicarbonate of soda and just a pinch of salt.
0:03:54 > 0:03:57It's the bicarbonate of soda which gives soda bread its name.
0:03:59 > 0:04:02I have never heard of a soda bread with cheese,
0:04:02 > 0:04:06but I am going to try my best to impress the judges.
0:04:08 > 0:04:11What a lovely looking loaf of soda bread.
0:04:11 > 0:04:13Loving that rugged crust all the way round here.
0:04:13 > 0:04:15And of course, the cross is actually there
0:04:15 > 0:04:18so that the bread can cook in the middle.
0:04:18 > 0:04:21Quite a nice, deep golden colour. Not light, not too dark.
0:04:21 > 0:04:24Lovely crust on the bottom, that's firm, that's good to go.
0:04:24 > 0:04:26It's got a lovely moreishness about it.
0:04:26 > 0:04:29So, here, they've got to make their own butter, this is when they
0:04:29 > 0:04:31really need to taste it to get
0:04:31 > 0:04:34- the balance right of those two things.- Absolutely.
0:04:37 > 0:04:42Soda bread doesn't use yeast, it uses bicarbonate of soda,
0:04:42 > 0:04:47which rises the bread like yeast would.
0:04:47 > 0:04:52I'm just adding the buttermilk and honey into all the dry ingredients.
0:04:56 > 0:04:59The lactic acid in buttermilk reacts with the bicarbonate of soda
0:04:59 > 0:05:03to create tiny bubbles of carbon dioxide that makes the mixture rise.
0:05:05 > 0:05:09If you put too much flour, it's going to be a dry bread,
0:05:09 > 0:05:13but if you put too much liquid, it's going to be too wet and soggy.
0:05:15 > 0:05:18Alfie has his family to thank for his love of baking.
0:05:18 > 0:05:20Baking does run in my family,
0:05:20 > 0:05:21because my nana
0:05:21 > 0:05:24was a secondary school baking teacher,
0:05:24 > 0:05:27and then my mum does a lot of baking as well.
0:05:27 > 0:05:30So, I learnt off them, basically.
0:05:34 > 0:05:36I'm happy, I'm feeling confident.
0:05:37 > 0:05:40(Oh, no! Honey!)
0:05:45 > 0:05:48So... da! 15 minutes have gone.
0:05:48 > 0:05:51HE LAUGHS
0:05:51 > 0:05:5445 minutes left, bakers. Good gag!
0:05:59 > 0:06:02- Morning, Freddie.- Hello. - Looking good.- Thank you.
0:06:02 > 0:06:05- Are you making two loaves? - No, I'm just making one.
0:06:05 > 0:06:08Oh, I just wondered, because you've got half a recipe here.
0:06:08 > 0:06:12- MARK: You've got spare for later, haven't you, Freddie?- Seriously!
0:06:12 > 0:06:17I'm putting a cross on top, so it cooks all the way through
0:06:17 > 0:06:20and also gives it a nice shape at the end.
0:06:21 > 0:06:24A sprinkling of cheese will give the bread the golden colour
0:06:24 > 0:06:27and cheese flavour the judges are looking for.
0:06:27 > 0:06:31The recipe says to bake the bread for 40 minutes.
0:06:31 > 0:06:33If you fancy baking,
0:06:33 > 0:06:36make sure an adult is around and knows what you're doing.
0:06:36 > 0:06:40I hear you are a bit of a dancer, a mover? Is that right?
0:06:40 > 0:06:42- Yeah, I do breakdancing. - Do you really?- Yeah.
0:06:42 > 0:06:46I was in the British Breakdancing Championships. True story!
0:06:46 > 0:06:50- So, what moves have you got, Freddie? - We want to see it in all its glory!
0:06:50 > 0:06:54Come on, Freddie, show me what you got-ah!
0:06:56 > 0:06:59- Wow, that's good. Oh, that's really good.- Oh, wow!
0:06:59 > 0:07:02Oh, he's shoulder freezed you, you can't use that move now!
0:07:02 > 0:07:06And then, I spin around... And then I do my... I'm a bit old for this!
0:07:06 > 0:07:10- Do that... Ah! Well done, Freddie, you did well there.- Thank you.
0:07:10 > 0:07:12Eighth in the British Championships.
0:07:12 > 0:07:14- How did you come eighth? - I don't know.
0:07:14 > 0:07:15There's eight people in it.
0:07:21 > 0:07:25With the breads in the oven, the bakers can focus on the herb butter.
0:07:25 > 0:07:30I'm just about to make the butter by overwhipping the cream.
0:07:35 > 0:07:36Power!
0:07:38 > 0:07:40Overwhipping the cream breaks down the milk fat,
0:07:40 > 0:07:44causing it to harden and stick together, which forms the butter.
0:07:47 > 0:07:50It's looking like butter now.
0:07:50 > 0:07:53I know it's ready because all the buttermilk has come out.
0:07:56 > 0:07:59Half an hour gone, half an hour to go. Come on, bakers!
0:07:59 > 0:08:01Let's do this for a bit...
0:08:03 > 0:08:07- Morning.- Hello, Andrea, how are you doing?- Fine, thank you.
0:08:07 > 0:08:10How much seasoning are you going to place in this butter?
0:08:10 > 0:08:15I'm going to do it by eye, see how much I need for it.
0:08:15 > 0:08:17Do you want to name another one of your five senses
0:08:17 > 0:08:22- that you're going to use to do that, apart from the eyes?- Mouth?- Taste!
0:08:22 > 0:08:26- That's the one. Top tip. See you later.- Bye.- Bye!
0:08:29 > 0:08:31There we go.
0:08:31 > 0:08:32Feels really squidgy!
0:08:54 > 0:08:58I've never just stared at my baking for this long.
0:09:02 > 0:09:04Oh, wow, yours is much better than mine!
0:09:04 > 0:09:08- WHISPERING:- No, it isn't. - Yes, it is!
0:09:08 > 0:09:09I'll come round.
0:09:13 > 0:09:16- WHISPERING:- Yours is dead good! - Really?- Yeah.- Do you think so?
0:09:16 > 0:09:18- Yeah.- Really? - Yeah, it looks crunchy,
0:09:18 > 0:09:20it's supposed to be all crunchy.
0:09:20 > 0:09:23Oh, I feel quite happy now.
0:09:23 > 0:09:27- Andrea.- Hi.- How are you?- Good. - Enjoying yourself?- Yeah.- Good!
0:09:27 > 0:09:28Have you got, like, any recipes
0:09:28 > 0:09:30that your family might have helped you with?
0:09:30 > 0:09:36Yeah, my great-grandma and my grandma and my mum have kept a book.
0:09:36 > 0:09:40- It's in Bulgarian.- Wow!- Wow! Can you speak Bulgarian?- Yeah.
0:09:40 > 0:09:42Can you say in Bulgarian, "I love cake"?
0:09:42 > 0:09:45Az obicham torta.
0:09:45 > 0:09:47- Az obicham torta! - See you laters!
0:09:47 > 0:09:49- LAUGHS:- Bye!
0:09:50 > 0:09:53Bakers, you've just got five minutes left now.
0:09:55 > 0:09:58The only thing that's left to do now is let the soda bread out.
0:09:58 > 0:10:01But it shouldn't be too long and it shouldn't be too scary.
0:10:04 > 0:10:09I think it looks OK. I think it's meant to look like that.
0:10:10 > 0:10:14I think everyone else's looks the same in colour
0:10:14 > 0:10:16but mine is a bit of a different shape.
0:10:19 > 0:10:20I'm happy, yeah.
0:10:20 > 0:10:25It's looking less brown than over there, so, fingers crossed.
0:10:25 > 0:10:29It has stuck to the bottom so I am trying to lift it up.
0:10:29 > 0:10:30There we go.
0:10:33 > 0:10:37I hope my bread has really cooked through and it's crunchy.
0:10:37 > 0:10:40I'm thinking that's too big.
0:10:42 > 0:10:44Bakers, that is it.
0:10:44 > 0:10:47If you would all like to bring your cheese soda breads
0:10:47 > 0:10:49and your butter up to the altar please.
0:10:53 > 0:10:57Allegra and Graham are after a loaf with a rugged cheesy crust
0:10:57 > 0:11:01and crumbly texture with a well seasoned butter on the side.
0:11:01 > 0:11:04- Freddie?- I really like that you've left the muslin.
0:11:04 > 0:11:07That's a very nice touch, but we picked up on the fact that you
0:11:07 > 0:11:09left a little bit of the dough in your bowl.
0:11:09 > 0:11:12That's why yours is about 25% smaller than the other ones.
0:11:12 > 0:11:14Let's see what's going on inside.
0:11:14 > 0:11:16Really good cheese flavour. Nicely seasoned.
0:11:16 > 0:11:18A good bake.
0:11:18 > 0:11:23- Try it with the butter. - Really strong flavour of thyme.
0:11:23 > 0:11:26That's nice to see. A touch too much salt for me.
0:11:26 > 0:11:27Really good. Well done.
0:11:29 > 0:11:31Lucy, it's a well cooked loaf.
0:11:31 > 0:11:33You can see that cooked through to the centre.
0:11:33 > 0:11:35You are missing that punch of cheese
0:11:35 > 0:11:37when you actually eat the bread itself.
0:11:39 > 0:11:42- I think your seasoning is spot on. A very nice bake.- Good.
0:11:43 > 0:11:49Alfie, it's a little pale, but it is cooked inside. Hurrah!
0:11:49 > 0:11:52I'm not really smelling the cheese.
0:11:52 > 0:11:54I was just a little disappointed on the butter
0:11:54 > 0:11:56because there's not many leaves of thyme in there.
0:11:56 > 0:11:59- Do you like the flavour of thyme? - I didn't actually try the butter.
0:11:59 > 0:12:03- Why not?- I was wanting to get it in the fridge as soon as possible.
0:12:03 > 0:12:06It takes about one second to taste your food.
0:12:06 > 0:12:08Always, always taste your food.
0:12:08 > 0:12:10Alfie, you could have done it for a minute more,
0:12:10 > 0:12:13and with Andrea, you know you could have done it for a minute less.
0:12:13 > 0:12:16It's a touch dark, isn't it? Yeah.
0:12:16 > 0:12:18I really like that because it reminds me
0:12:18 > 0:12:21of hard cooked pieces on the side of cheese on toast.
0:12:21 > 0:12:24Andrea, there is only one thing to say about that butter
0:12:24 > 0:12:26which is, mmm, mmm, mmm, mmm, mmm, mmm.
0:12:26 > 0:12:28That is properly, properly delicious.
0:12:28 > 0:12:31Good balance of salt, right level of thyme.
0:12:33 > 0:12:36Which two bakers have pipped the others to the post by producing
0:12:36 > 0:12:39the crumbliest soda breads and most flavoursome butter?
0:12:41 > 0:12:45In no particular order, the first of our top two is Freddie
0:12:45 > 0:12:47for his great cheese delivery,
0:12:47 > 0:12:51good understanding of the dough and good bake.
0:12:51 > 0:12:55The second of our top two bakes is this one from Andrea.
0:12:55 > 0:12:56The butter was astounding.
0:13:01 > 0:13:03I'm really happy.
0:13:04 > 0:13:07I took a risk with the presentation and the flavours
0:13:07 > 0:13:08and it paid off in the end.
0:13:08 > 0:13:13I'm really happy and I'm really proud that I'm in the top two.
0:13:14 > 0:13:20I learned that I need to taste my food before I present it to anyone.
0:13:20 > 0:13:23I need to really work on my flavours and make sure my decoration
0:13:23 > 0:13:26is good in order to get through to the next round.
0:13:29 > 0:13:32What do you like best, Mark, bread or cake?
0:13:32 > 0:13:34Oh, that's too difficult, mate, I couldn't tell you.
0:13:34 > 0:13:36Yeah, it's difficult, isn't it?
0:13:36 > 0:13:38It's lovely, isn't it, when you bite into a soft loaf
0:13:38 > 0:13:39with that crusty outside?
0:13:39 > 0:13:41It's definitely bread.
0:13:41 > 0:13:43But then, saying that, what about when you cut into a lovely cake
0:13:43 > 0:13:46and it oozes with chocolaty, creamy goodness?
0:13:46 > 0:13:47Cake, definitely cake, or is it bread?
0:13:47 > 0:13:50- Well, the show stopper's next and that's cake.- Oh, I like cake.
0:13:50 > 0:13:52He likes cake!
0:13:59 > 0:14:01Hello there, lovely bakers.
0:14:01 > 0:14:04For this challenge, Graham and Allegra would like you to make
0:14:04 > 0:14:0712 bite-sized cake pops.
0:14:07 > 0:14:11These are spherical cakes that are served on a stick
0:14:11 > 0:14:14- so they look like lollipops but they're not lollipops.- They're not.
0:14:14 > 0:14:16They're cake pops.
0:14:16 > 0:14:18The flavour of these cakes can be entirely up to you
0:14:18 > 0:14:23and how you design them is up to you. You have 90 minutes to do this.
0:14:23 > 0:14:25Best of luck. On your marks...
0:14:25 > 0:14:27- Get set... BOTH:- Bake!
0:14:33 > 0:14:35Some cakes are really serious.
0:14:35 > 0:14:38Cake pops are deeply frivolous.
0:14:38 > 0:14:40When you bite into it, you want something that actually does
0:14:40 > 0:14:44taste nice, so it's not only on the style, it's also on the flavour.
0:14:44 > 0:14:47I want to see the personality of the young baker come through.
0:14:47 > 0:14:48It's not a time to be safe.
0:14:50 > 0:14:53All four bakers are making a basic sponge mix
0:14:53 > 0:14:57but their finished cakes on sticks will look very different.
0:14:57 > 0:14:59It'll look like a cupcake.
0:14:59 > 0:15:03I will top them with creme fraiche and then I will decorate them
0:15:03 > 0:15:07with fruit and it just tastes wonderful.
0:15:07 > 0:15:11Andrea's mini vanilla cupcakes will be flavoured with ground walnuts
0:15:11 > 0:15:12and chopped fruit.
0:15:12 > 0:15:14They'll be encased with fresh raspberries
0:15:14 > 0:15:17and topped with creme fraiche.
0:15:17 > 0:15:19- Afternoon, Andrea.- Hello. - How are you making the cakes?
0:15:19 > 0:15:21I'm going to crumble cake
0:15:21 > 0:15:25and then add it to the mixture of coconut oil, lemon zest and walnuts.
0:15:26 > 0:15:31And then I am going to...
0:15:31 > 0:15:33form it into a cake pop
0:15:33 > 0:15:35with this.
0:15:38 > 0:15:40I'm making watermelon surprise pops...
0:15:40 > 0:15:42So watermelon on the outside
0:15:42 > 0:15:44and it's also watermelon on the inside.
0:15:44 > 0:15:46I've put several ideas together.
0:15:47 > 0:15:51Alfie's watermelon cake pops will contain raspberry flavoured
0:15:51 > 0:15:54sponge and chocolate chips will represent the seeds.
0:15:54 > 0:15:56They'll be covered in a green sugar coating
0:15:56 > 0:15:58and striped with glitter.
0:15:59 > 0:16:02It's really important to impress the judges in this round,
0:16:02 > 0:16:06because, if I mess this up, that's my hopes gone.
0:16:06 > 0:16:10Andrea and Alfie are baking their cakes before crumbling
0:16:10 > 0:16:12and shaping them into cake pops.
0:16:12 > 0:16:15My cake is the oven that quick because I have a lot to do.
0:16:22 > 0:16:25There's two different methods of making cake pops
0:16:25 > 0:16:28and I'm making the one in the mould.
0:16:28 > 0:16:32I'm making the teddy bears' picnic cake pops.
0:16:32 > 0:16:36The bears are going to be flavoured orange and the bees lemon,
0:16:36 > 0:16:39and the cakes will have a cherry in the middle.
0:16:39 > 0:16:42Freddie's orange flavoured bears will be coated
0:16:42 > 0:16:45in melted chocolate and the lemon bees will be sugar glazed
0:16:45 > 0:16:48and decorated with fondant icing.
0:16:48 > 0:16:51- Hi, Freddie.- Hello. - How are you doing?
0:16:51 > 0:16:55- I'm doing OK actually.- What is your vision this afternoon, Freddie?
0:16:55 > 0:16:58There's going to be six teddy bears and three bees.
0:16:58 > 0:17:00How are you going to decorate them?
0:17:00 > 0:17:03I'm going to paint them with this edible paint
0:17:03 > 0:17:07so it looks like the stripes. I've got all the eyes and face and ears.
0:17:07 > 0:17:09- We will leave you to it.- Thank you. - Can't wait to see it.
0:17:09 > 0:17:11See you in a bit, Freddie.
0:17:11 > 0:17:13I need to get a wiggle on.
0:17:13 > 0:17:17Like Freddie, Lucy is also using the cake pop mould method.
0:17:17 > 0:17:20My cake pops are going to be vanilla sponge but in the middle
0:17:20 > 0:17:23I'm going to have fruit flavoured centres.
0:17:23 > 0:17:27Lucy's cake pops will resemble the fruit favours in the centre.
0:17:27 > 0:17:31She will decorate them with coloured sugar glazing and fondant icing.
0:17:32 > 0:17:35Hey, Lucy, what's the plan, flavour wise?
0:17:35 > 0:17:38I'm just doing vanilla cake but I'm going to inject them
0:17:38 > 0:17:41- with different flavoured fillings. - What are the flavours?
0:17:41 > 0:17:46Strawberry cream, apple puree, lemon curd and marmalade.
0:17:46 > 0:17:50- Wow, have you done it before? - Yeah.- Good.
0:17:56 > 0:17:59While their cakes are in the oven, Andrea and Alfie turn to
0:17:59 > 0:18:02making the mixture that will bind their cake crumbs.
0:18:02 > 0:18:08I'm using coconut oil, lemon zest, and walnuts.
0:18:08 > 0:18:12This mixture is to add to the cake to make the cake pops.
0:18:12 > 0:18:18I'm just putting the colour and the flavour into the butter icing.
0:18:27 > 0:18:33So what I'm going to do is chop the cake crumbs with the chopper.
0:18:33 > 0:18:35- Good.- Yeah?
0:18:35 > 0:18:37- Yeah.- Happy?- Yeah.
0:18:46 > 0:18:50Those bits are starting to burn which people may not say is good
0:18:50 > 0:18:52but it is because you know they're done.
0:19:00 > 0:19:05OK, bakers, 45 minutes gone, 45 minutes left.
0:19:12 > 0:19:14I've got some blended strawberries
0:19:14 > 0:19:17and I'm just going to add some cream.
0:19:17 > 0:19:20Lucy is injecting her purees directly into her cake pops.
0:19:22 > 0:19:25I'm now going to make the cake balls.
0:19:25 > 0:19:28- Afternoon, Alfie.- Afternoon.
0:19:28 > 0:19:31- What flavour's that?- Raspberry.
0:19:31 > 0:19:35Then I'm going to have chocolate chips to look like the pips.
0:19:35 > 0:19:38- I'm adding them... - In where?
0:19:38 > 0:19:40Into...
0:19:40 > 0:19:43- OK, good. - THEY LAUGH
0:19:43 > 0:19:46We'll leave you to sort that one out.
0:19:46 > 0:19:49Laters!
0:19:49 > 0:19:51I've forgotten to put the chocolate chips in,
0:19:51 > 0:19:53so I'm just sticking those in now.
0:20:03 > 0:20:05Andrea is having a mare.
0:20:05 > 0:20:07She is falling to pieces.
0:20:07 > 0:20:09It's not going very well.
0:20:18 > 0:20:21I'm taking my cake pops out of the moulds
0:20:21 > 0:20:25and I'm just putting the sticks in.
0:20:25 > 0:20:28Then I'm going to put them in the freezer so they harden
0:20:28 > 0:20:30and then I can decorate them.
0:20:43 > 0:20:47With their cakes firmly on their sticks, it's time to decorate.
0:20:47 > 0:20:49Should it be on fire?
0:20:49 > 0:20:52I'm only kidding! Sorry, bad time for a gag.
0:20:52 > 0:20:53Bad time for a gag.
0:20:57 > 0:21:03I think that my design is different to everyone else's,
0:21:03 > 0:21:06and it will go down well with the judges.
0:21:06 > 0:21:09Oh, no, the sticks are pushing through.
0:21:09 > 0:21:11The weight of the cake pops
0:21:11 > 0:21:13is pulling it down with the filling in.
0:21:15 > 0:21:18Baker's, you've got 15 minutes. 15 minutes left.
0:21:24 > 0:21:27These are going to form their faces for the teddy bears.
0:21:29 > 0:21:31The face almost fell off.
0:21:31 > 0:21:34There goes an ear! I'll eat that one.
0:21:34 > 0:21:38I'm using edible glue at the moment so I can stick the glitter on.
0:21:39 > 0:21:43So all I do is shake it over the top.
0:21:43 > 0:21:45Two minutes, bakers, you've got two minutes.
0:22:14 > 0:22:15Chocolate!
0:22:18 > 0:22:20That's it, time is up.
0:22:20 > 0:22:22Step away from your cake pops!
0:22:48 > 0:22:53I've missed out a couple of the cake pops having chocolate chips in them.
0:22:53 > 0:22:56I don't know which ones they are because they all look the same.
0:22:56 > 0:22:59That's a wow factor. That's very good indeed.
0:22:59 > 0:23:02I love that you've picked up the detail of the pale green lines
0:23:02 > 0:23:03that a watermelon has.
0:23:03 > 0:23:06Fingers crossed I have chocolate chips.
0:23:06 > 0:23:08I'm a winner.
0:23:09 > 0:23:12Very nice, moist cake. Not too sweet.
0:23:12 > 0:23:15Pleasantly cakey, hilarious colours.
0:23:15 > 0:23:17Very nice cake inside. Good flavour.
0:23:17 > 0:23:19Nice cake pops, well done.
0:23:19 > 0:23:21A good show stopper.
0:23:27 > 0:23:31I hope the judges judge it by the taste more than the looks
0:23:31 > 0:23:34because I've done four different fillings
0:23:34 > 0:23:37so hopefully they are paying attention to the fillings.
0:23:37 > 0:23:40You very sensibly went with one sponge throughout
0:23:40 > 0:23:42and then different flavour injections.
0:23:42 > 0:23:45The lemon curd is very present in that, very nice indeed.
0:23:45 > 0:23:49Slightly overshadowed by the very sugary outside.
0:23:49 > 0:23:53Nice little texture on the sponge itself. Quite heavy on the glazing.
0:23:53 > 0:23:56A very pleasant apple cinnamon flavour. Thank you, Lucy.
0:24:04 > 0:24:06They look fun, there's lots of colour,
0:24:06 > 0:24:10there's an element of freshness, which I really enjoy.
0:24:10 > 0:24:13You've got the creme fraiche, you've got the raspberries
0:24:13 > 0:24:16and then you've got this dense walnut cake in the centre.
0:24:16 > 0:24:19Kiwi helps to refresh the mouth, yeah? So that's nice.
0:24:19 > 0:24:22All nuts have quite a lot of natural oil in them.
0:24:22 > 0:24:25Walnuts included. And then to mix it with coconut oil has given it
0:24:25 > 0:24:28a slightly fatty, oily texture.
0:24:28 > 0:24:30Very heavy but it's still tasty.
0:24:30 > 0:24:33- Very nice indeed.- Thank you.
0:24:43 > 0:24:45I love the attention to detail,
0:24:45 > 0:24:48and the fact that you've done various types of pops as well.
0:24:48 > 0:24:51- That's a whole lot of fun, that. - I'm going to go for a bear.
0:24:51 > 0:24:52I'm going for a bee.
0:24:54 > 0:24:56Good lemon flavour.
0:24:56 > 0:24:58You've got the flecks of the lemon zest in there.
0:24:58 > 0:24:59That's really working.
0:24:59 > 0:25:01When you said you had a glace cherry
0:25:01 > 0:25:04inside a chocolate covered ball of cake...
0:25:04 > 0:25:06So, it's going to have a sugar overload.
0:25:06 > 0:25:09Sometimes less is more.
0:25:09 > 0:25:11Very nice job. Really good, Freddie.
0:25:11 > 0:25:13- Go party with your friends.- Yeah!
0:25:18 > 0:25:20Let's start with the savoury, the technical challenge.
0:25:20 > 0:25:24- How did everybody do? - Very, very even across the board.
0:25:24 > 0:25:26Good butters but some great breads.
0:25:26 > 0:25:30So, bringing that knowledge through to the afternoon, well, poor Andrea,
0:25:30 > 0:25:32she did have a bit of a nightmare. It didn't go well for her.
0:25:32 > 0:25:35The cakes weren't holding together in the balls.
0:25:35 > 0:25:38But she had a plan B and she saw that plan B through
0:25:38 > 0:25:40so top marks to her for that.
0:25:40 > 0:25:41What about Lucy and her show stopper?
0:25:41 > 0:25:44She was devastated when they started to slide down.
0:25:44 > 0:25:46Too much weight in there.
0:25:46 > 0:25:48It just couldn't stay up there.
0:25:48 > 0:25:50Then she was rushing and that showed in the finish.
0:25:50 > 0:25:52So we've really come down to a tale of two boys.
0:25:52 > 0:25:55The boys seem to have smashed it this afternoon.
0:25:55 > 0:26:00You've got something that is very visually stimulating from Alfie,
0:26:00 > 0:26:03but actually, when you look at it, not a vast amount of work.
0:26:03 > 0:26:05With Alfie, he was so chilled in his production of this.
0:26:05 > 0:26:08- Yes, simple but effective.- Yeah.
0:26:08 > 0:26:09Then we go to Freddie.
0:26:09 > 0:26:12He's got the whole scene going on, but most importantly,
0:26:12 > 0:26:14he's got really good flavours.
0:26:14 > 0:26:16That chocolate and orange is smashing.
0:26:16 > 0:26:18Glorious.
0:26:18 > 0:26:21So, two very different approaches to a cake pop show stopper.
0:26:21 > 0:26:23Does that mean that those two
0:26:23 > 0:26:26are in with a chance of going through to the quarter-finals?
0:26:26 > 0:26:28TBC, we'll get back to you, Mark.
0:26:28 > 0:26:30- "Tibuc."- Like it.
0:26:41 > 0:26:43Well done, bakers, you've all done fantastically well
0:26:43 > 0:26:47but unfortunately only one of you can go through to the quarter-finals.
0:26:47 > 0:26:51Allegra and Graham thought this baker showed natural creativity
0:26:51 > 0:26:54and an instinctive flair for flavours.
0:26:54 > 0:26:58The baker going through is...
0:27:02 > 0:27:04..Freddie!
0:27:04 > 0:27:06Well done, Freddie.
0:27:08 > 0:27:11I am really, really, really, really,
0:27:11 > 0:27:13really happy that I got through to the quarter-finals.
0:27:13 > 0:27:14I can't believe it.
0:27:14 > 0:27:17Freddie demonstrated a true understanding of the brief.
0:27:17 > 0:27:19He put his personality down on the cake.
0:27:19 > 0:27:22His bread was good, his butter was good
0:27:22 > 0:27:24and I feel really excited about seeing
0:27:24 > 0:27:25what he'll show us in the next round.
0:27:27 > 0:27:29I got through to the quarter-finals!
0:27:32 > 0:27:37Next time, the bakers face a topsy-turvy technical.
0:27:37 > 0:27:39And have a cracking good time.
0:27:39 > 0:27:41You're actually making a jigsaw?
0:27:41 > 0:27:44I just finished it by patting it down.
0:27:44 > 0:27:46With biographical biscuits.
0:27:47 > 0:27:50That, to me, is high street standard.