0:00:02 > 0:00:04We have one tent, two judges, three more heats, four more bakers.
0:00:04 > 0:00:06And five more inches around my waist.
0:00:06 > 0:00:07- BOTH:- Welcome to Junior Bake Off.
0:00:09 > 0:00:12Today's bakers are about to take on a topsy-turvy Technical.
0:00:13 > 0:00:15GASPING
0:00:15 > 0:00:17And bake biographical biscuits...
0:00:17 > 0:00:19You're actually making a jigsaw.
0:00:19 > 0:00:22I think I just finished it by just patting it down.
0:00:22 > 0:00:26..as they battle it out to dazzle judges Graham and Allegra.
0:00:26 > 0:00:28That, to me, is high street standard.
0:00:55 > 0:00:58Today's fearsome foursome are armed with baking know-how
0:00:58 > 0:01:00and brimming with recipe ideas,
0:01:00 > 0:01:02each hoping to go through to the quarterfinals,
0:01:02 > 0:01:05but who will impress the judges?
0:01:05 > 0:01:10Isabel from Hove is 11 and has baked over 100 cakes in her lifetime.
0:01:10 > 0:01:13It's kind of strange to actually be here
0:01:13 > 0:01:15and going into the tent.
0:01:15 > 0:01:17I've got my chopping boards.
0:01:17 > 0:01:18Baking runs in the family
0:01:18 > 0:01:21for 12-year-old Ben from Sutton Coldfield.
0:01:21 > 0:01:23It means quite a bit to be part of Junior Bake Off,
0:01:23 > 0:01:28because I've been trying to get my dad to do the adult Bake Off
0:01:28 > 0:01:32for a couple of years, but I thought I can do it for him instead.
0:01:33 > 0:01:3612-year-old Darcey's from a village near Belfast,
0:01:36 > 0:01:39and was taught to bake by the best.
0:01:39 > 0:01:41My granny was a primary school cook,
0:01:41 > 0:01:45it's been, always, a part of my childhood.
0:01:45 > 0:01:47And nine-year-old Will from Cardiff
0:01:47 > 0:01:49has his baking ambitions set high.
0:01:50 > 0:01:53When I grow up, I maybe want to own my own restaurant
0:01:53 > 0:01:55and become the head chef.
0:01:55 > 0:01:58This could be a great jump-start for my career.
0:02:03 > 0:02:05The bakers' first challenge will test their baking instincts
0:02:05 > 0:02:08as the recipe's a complete mystery.
0:02:09 > 0:02:12Hello there, bakers. How you all doing?
0:02:12 > 0:02:13- Good.- Good, thank you.- Good.
0:02:13 > 0:02:17Now this is your Technical Challenge, where Allegra and Graham
0:02:17 > 0:02:19will want you to follow a recipe of their choice.
0:02:19 > 0:02:22Now, I'm going to give you a hint of what it is.
0:02:22 > 0:02:24I'm a cake.
0:02:24 > 0:02:25MARK GRUNTS
0:02:25 > 0:02:27What type of cake am I?
0:02:27 > 0:02:29Ooh, a Madeira cake?
0:02:29 > 0:02:30- No.- Fruit cake?
0:02:30 > 0:02:31Please be quicker.
0:02:31 > 0:02:33You are an upside down cake.
0:02:33 > 0:02:35- That's the one!- Excellent.
0:02:35 > 0:02:38So this is a sponge-based cake with a layer of fruit
0:02:38 > 0:02:40at the bottom of the tin.
0:02:40 > 0:02:43Now, the fruit in the recipe is pineapples and blueberries.
0:02:43 > 0:02:45Allegra, what are you looking for in this bake?
0:02:45 > 0:02:49So what we're looking for is a nice caramelisation of the fruit on top
0:02:49 > 0:02:51- and an appealing design. - OK. Graham?
0:02:51 > 0:02:54I'm looking for an even colour and a moist sponge.
0:02:54 > 0:02:58- OK.- Right, well, here's a quick word from the hand-washing police.
0:02:58 > 0:02:59Have you washed your hands?
0:02:59 > 0:03:01- ALL:- Yeah. - Excellent, good to know!- Good.
0:03:01 > 0:03:04Guys, you have one hour to create
0:03:04 > 0:03:07your pineapple and blueberry upside down cake.
0:03:07 > 0:03:08- Best of luck. On your marks. - Get set.
0:03:08 > 0:03:10- BOTH:- Bake!
0:03:16 > 0:03:20It's quite an easy recipe and it's quite thorough, so...
0:03:20 > 0:03:23hopefully I can do it.
0:03:23 > 0:03:25I've never baked one of these before,
0:03:25 > 0:03:29but I think I can nail it, if I put my mind to it.
0:03:33 > 0:03:36So this is what an upside down pineapple and blueberry cake
0:03:36 > 0:03:38should look like.
0:03:38 > 0:03:40The right amount of blueberries. The outside, nice and golden.
0:03:40 > 0:03:44- Yeah.- My favourite bit of this cake is always going to be this bit
0:03:44 > 0:03:46round the edge, where you get the nice caramelisation.
0:03:46 > 0:03:49Trouble is, that's always going to be the hardest bit to get.
0:03:49 > 0:03:52You need to remember to take your palette knife and run it
0:03:52 > 0:03:54round the inside of the tin to release the cake from the mould.
0:03:54 > 0:03:57Cos if you just try to turn it out without doing that,
0:03:57 > 0:03:59you're going to lose the outside third of your cake.
0:03:59 > 0:04:01Exactly, but the most important thing about this cake
0:04:01 > 0:04:02is obviously the taste.
0:04:04 > 0:04:07- See how light that is as well. - Light as a feather.
0:04:07 > 0:04:08And, with a cake that's that simple to make,
0:04:08 > 0:04:10there's nowhere to hide, really.
0:04:13 > 0:04:16"Grease the tin and line with grease-proof paper."
0:04:16 > 0:04:19An upside down cake is, as the name suggests,
0:04:19 > 0:04:21baked upside down and then turned over.
0:04:21 > 0:04:24Thoroughly greasing the cake tin is essential to ensure
0:04:24 > 0:04:28the top of the cake doesn't get stuck to the bottom of the tin.
0:04:30 > 0:04:33Feeling quite excited and quite nervous as well.
0:04:38 > 0:04:41I've just creamed the brown sugar and butter together
0:04:41 > 0:04:45and now I'm spreading it over the bottom of the lined tin.
0:04:47 > 0:04:50It's slightly tricky to spread the butter and sugar,
0:04:50 > 0:04:53but...we'll get there.
0:04:53 > 0:04:54SHE LAUGHS
0:04:54 > 0:04:57To achieve a golden caramelised top to their cake,
0:04:57 > 0:04:59the bakers need to coat the base of their tin
0:04:59 > 0:05:03with a thin, even layer of butter and sugar.
0:05:03 > 0:05:04HE MUTTERS
0:05:04 > 0:05:06This is difficult.
0:05:06 > 0:05:09Well, I think I'm quite good at following recipes,
0:05:09 > 0:05:12but I'm kind of struggling at the moment.
0:05:12 > 0:05:14Is there a certain technique to spreading the butter
0:05:14 > 0:05:17and the brown sugar, or do you just hope for the best?
0:05:19 > 0:05:23I've heard Darcey is already on the fruit decorating bit,
0:05:23 > 0:05:27and I still have to spread all this stuff.
0:05:27 > 0:05:30The design of the fruit at the bottom of the tin is crucial,
0:05:30 > 0:05:33because it will form the top of the cake
0:05:33 > 0:05:36when the bakers turn it upside down.
0:05:36 > 0:05:37Well, I'm just arranging all the fruit.
0:05:37 > 0:05:39It's the funnest part for me,
0:05:39 > 0:05:42because I don't really want an ugly-looking cake.
0:05:47 > 0:05:51The cake is a simple sponge made from butter, sugar, flour and eggs,
0:05:51 > 0:05:53plus one other crucial ingredient.
0:05:55 > 0:06:00Now I am going to add one tablespoon of the pineapple juice
0:06:00 > 0:06:01to give it a nicer flavour.
0:06:09 > 0:06:11TIN CLANGS
0:06:11 > 0:06:13OK, then it'll just have to do.
0:06:13 > 0:06:15I'm quite far behind everyone else.
0:06:21 > 0:06:26By the looks of things, I may be the first to get it in the oven.
0:06:26 > 0:06:28I think I'm pretty confident,
0:06:28 > 0:06:32I've made a lot of cakes before, so...
0:06:32 > 0:06:34I think this one should go well.
0:06:35 > 0:06:36If you fancy a go at baking,
0:06:36 > 0:06:39make sure you get the OK from an adult first.
0:06:39 > 0:06:43I did forget to put the pineapple juice in.
0:06:43 > 0:06:46I don't really know this recipe at all,
0:06:46 > 0:06:48so I did read it through, but I just forgot.
0:06:48 > 0:06:49SHE LAUGHS
0:06:49 > 0:06:52Hopefully the judges aren't too harsh.
0:06:53 > 0:06:56OK, bakers, you have had 30 minutes.
0:06:56 > 0:06:59The challenge is an hour, which means you've got another 30 minutes.
0:06:59 > 0:07:00Good math.
0:07:00 > 0:07:02I haven't put mine in the oven!
0:07:02 > 0:07:04I've got 30 minutes left
0:07:04 > 0:07:06and this needs to go in the oven for 30 minutes.
0:07:06 > 0:07:08I need to speed up.
0:07:08 > 0:07:11It's kind of nerve-racking.
0:07:11 > 0:07:13I don't know if I'm going to get it finished.
0:07:19 > 0:07:20HE SIGHS HEAVILY
0:07:27 > 0:07:32I don't want to be too confident, but I think it looks good anyway.
0:07:33 > 0:07:35It's looking good at the moment.
0:07:35 > 0:07:38The blueberries are going up and bubbling,
0:07:38 > 0:07:41but I think that's OK.
0:07:41 > 0:07:42Ooh, it smells nice.
0:07:42 > 0:07:44Are you happy with the colour?
0:07:44 > 0:07:46Er, um...
0:07:46 > 0:07:48HE MUTTERS
0:07:48 > 0:07:50Yeah, I'm happy with the colour with the time to go.
0:07:50 > 0:07:51- BOTH:- Yeah, yeah.
0:07:54 > 0:07:56Bakers, time check please.
0:07:56 > 0:07:58You've got ten minutes left.
0:07:58 > 0:07:59Ten minutes, that's all.
0:08:02 > 0:08:04I think it's nearly done.
0:08:04 > 0:08:05Yes. THEY WHOOP
0:08:05 > 0:08:07Exciting! THEY LAUGH
0:08:07 > 0:08:09First one out, it's really tense.
0:08:09 > 0:08:10Everyone's watching you.
0:08:10 > 0:08:13- ALL:- Five, four, three,
0:08:13 > 0:08:15two, one.
0:08:15 > 0:08:17TIMER BEEPS Best of luck.
0:08:22 > 0:08:24Next it says...
0:08:24 > 0:08:28to insert a skewer into the cake. It should come out clean.
0:08:31 > 0:08:33- And it's clean.- Yeah!
0:08:33 > 0:08:34In your face, sponge cake!
0:08:43 > 0:08:46The final stage of making an upside down cake
0:08:46 > 0:08:48is successfully turning it right side up.
0:08:49 > 0:08:50Slightly nervous.
0:09:00 > 0:09:02GASPING
0:09:05 > 0:09:06Oh, no.
0:09:06 > 0:09:08It's all stuck round the sides.
0:09:13 > 0:09:14Erm...
0:09:17 > 0:09:20I just don't think I put enough butter around the sides.
0:09:20 > 0:09:22- Right.- Is that the reason? - What are you trying to do?
0:09:22 > 0:09:24I'm trying to bring out the sides
0:09:24 > 0:09:27- and leave the middle. - Right, so it makes it look...
0:09:27 > 0:09:30- a bit more full?- Yeah. More of a cake.
0:09:30 > 0:09:32- Yeah, patch.- Patch up, patch it up. - Yeah.
0:09:35 > 0:09:37I do hope I've buttered mine enough.
0:09:43 > 0:09:45SHE SIGHS
0:09:46 > 0:09:48Right, I better go round the edge,
0:09:48 > 0:09:51just to make sure it doesn't stick.
0:09:51 > 0:09:53I think I'm a bit nervous now, yeah.
0:09:53 > 0:09:55The moment of truth.
0:09:58 > 0:09:59No, no, no, no.
0:09:59 > 0:10:00Yes, yes. OK, OK.
0:10:01 > 0:10:03Almost. Ish.
0:10:03 > 0:10:04Yeah. Ish. Yeah.
0:10:11 > 0:10:13HE GASPS
0:10:13 > 0:10:14Hoo-ho-hoo!
0:10:16 > 0:10:17It worked!
0:10:19 > 0:10:21Bakers, you've got one minute left.
0:10:21 > 0:10:25Everyone got it in a couple of minutes before, except for Will,
0:10:25 > 0:10:28so I just hope his comes out OK, as well.
0:10:33 > 0:10:35I think it has done.
0:10:35 > 0:10:40Just people's sides have been stuck.
0:10:40 > 0:10:43This is the bit where the moment of truth comes in.
0:10:51 > 0:10:55It's stuck. It's all stuck.
0:10:55 > 0:10:57Erm...
0:10:57 > 0:10:59Bakers, you've got 30 seconds left.
0:10:59 > 0:11:01No!
0:11:01 > 0:11:03It's stuck and he's got 30 seconds.
0:11:03 > 0:11:05No, it's actually stuck in the...
0:11:05 > 0:11:07WILL HUMS
0:11:09 > 0:11:12- BEN WHISPERS:- Moment of truth.
0:11:16 > 0:11:18APPLAUSE Yes! Good man.
0:11:20 > 0:11:21Now, bakers, time's up.
0:11:21 > 0:11:24Will, you nearly gave me a heart attack then, man.
0:11:24 > 0:11:26Right on the money. Well done, guys.
0:11:26 > 0:11:29- Well done.- Excellent. Woo-hoo-hoo! APPLAUSE
0:11:36 > 0:11:39Well done, bakers. You've all done your upside down cakes.
0:11:39 > 0:11:42If you'd like to all bring them to the altar, please.
0:11:42 > 0:11:47'I forgot to add the extra tablespoon of pineapple juice,
0:11:47 > 0:11:50'but I do have a really nice pattern.'
0:11:50 > 0:11:54I was a bit devastated, but I think I was able to patch it up.
0:11:54 > 0:11:57Allegra and Graham are after a well-designed, caramelised top,
0:11:57 > 0:12:00golden sides and a moist sponge.
0:12:01 > 0:12:03OK, so, Will, we're going to start with yourself.
0:12:03 > 0:12:05Plenty of purple is what I'm seeing there.
0:12:05 > 0:12:07Very nice-looking sponge.
0:12:09 > 0:12:12Mm! It's very slightly dry around the edge, to me.
0:12:12 > 0:12:13Did you put in the pineapple juice?
0:12:13 > 0:12:15No, I forgot to put in the pineapple juice.
0:12:15 > 0:12:18Thought so, maybe that's why. But, anyway, nice bake.
0:12:18 > 0:12:21- Well done.- Nice effort.
0:12:21 > 0:12:24OK, Darcey, obviously you're going to be disappointed.
0:12:24 > 0:12:26We spoke about running the knife around.
0:12:26 > 0:12:28- It's very important that you do that.- I think you rushed it
0:12:28 > 0:12:31a little bit, cos you were far and away the fastest baker.
0:12:31 > 0:12:33But, in terms of flavour, that's absolutely up there.
0:12:33 > 0:12:34Yeah, your sponge is really nice.
0:12:34 > 0:12:36It's got a very good pineapple flavour.
0:12:36 > 0:12:38- You put your juice in, though, didn't you?- Yeah.
0:12:38 > 0:12:41Yeah, you can tell, because it's really quite moist. So, well done.
0:12:41 > 0:12:44Here we go, Isabel.
0:12:44 > 0:12:46Abstract. But I like that.
0:12:46 > 0:12:49- Obviously, we've lost a bit on the sides here.- Yeah.
0:12:49 > 0:12:51I don't think you put the pineapple juice in either, did you?
0:12:51 > 0:12:54So you've got, like, this nice, moist sponge,
0:12:54 > 0:12:56but it doesn't necessarily flavour of anything.
0:12:56 > 0:12:58Ben. Looking good, my friend.
0:12:58 > 0:13:00You've got your sides intact,
0:13:00 > 0:13:04- I like your pretty pattern on top, you've got your juice.- Mm.
0:13:04 > 0:13:05It does make a difference.
0:13:05 > 0:13:07That's a good bit of baking in my book.
0:13:07 > 0:13:10Very moist, good crumb. Nice, even bake.
0:13:10 > 0:13:13- Solid stuff, though. - Yeah, really good.- Solid stuff.
0:13:14 > 0:13:16Allegra and Graham must now decide
0:13:16 > 0:13:19which two upside down cakes are the best.
0:13:19 > 0:13:22So our top two cakes...
0:13:22 > 0:13:23In no particular order.
0:13:23 > 0:13:27This bake here, based on its good design and its nice, moist cake,
0:13:27 > 0:13:29so well done, Ben.
0:13:29 > 0:13:32And then second one, and we did looks and we also went on flavour,
0:13:32 > 0:13:34and we're going for Will.
0:13:34 > 0:13:36- BOTH:- Yay! - APPLAUSE
0:13:36 > 0:13:38Well done. Well done, Ben and Will.
0:13:38 > 0:13:39And well done to all of you, actually.
0:13:39 > 0:13:42That was a really tough first Technical Challenge.
0:13:42 > 0:13:43But it could all change,
0:13:43 > 0:13:45we've still got your Showstopper to come.
0:13:49 > 0:13:50Yeah!
0:13:50 > 0:13:51Mm!
0:13:51 > 0:13:54'They said my cake was really quite nice,'
0:13:54 > 0:13:57so that's really encouraged me for the next round.
0:13:57 > 0:13:59'Quite disappointed that I didn't get in the top two,'
0:13:59 > 0:14:03but I know I can still bring it back in the Showstopper.
0:14:03 > 0:14:05'I hope that I can'
0:14:05 > 0:14:07sort of redeem myself with the Showstopper.
0:14:10 > 0:14:11Hey, I tell you something, Mark,
0:14:11 > 0:14:13they're brilliant, those bakers, aren't they?
0:14:13 > 0:14:16Yeah, they're fantastic. But I want to know a bit more about them,
0:14:16 > 0:14:18what makes them tick, but how on earth are we going to do that?
0:14:18 > 0:14:20How about...
0:14:20 > 0:14:21through the medium of biscuit?
0:14:21 > 0:14:23- Sam! - MARK SIGHS
0:14:23 > 0:14:24That is brilliant!
0:14:30 > 0:14:33All right, bakers, it is time for your Showstopper Challenge.
0:14:33 > 0:14:36Graham and Allegra would like you to tell us
0:14:36 > 0:14:40the story of your lives, an autobiography, if you will.
0:14:40 > 0:14:43However, we don't want this autobiography in pen and paper form.
0:14:43 > 0:14:46We don't want it typed up on a laptop or a tablet.
0:14:46 > 0:14:48No, we want it in biscuits.
0:14:48 > 0:14:51Now, your lives can be expressed in any flavour you see fit.
0:14:51 > 0:14:54Chocolaty pets, gingery families.
0:14:54 > 0:14:55Lemony hobbies.
0:14:55 > 0:14:57- Didn't make any sense at all. - No, it didn't.
0:14:57 > 0:14:59Guys, your biscuits should not only look good,
0:14:59 > 0:15:02but they should show off some creative flair.
0:15:02 > 0:15:04You need to make 12 biscuits
0:15:04 > 0:15:07and you have an hour and a half to do that.
0:15:07 > 0:15:09OK, are you ready to risk it for a biscuit?
0:15:09 > 0:15:10- Yeah!- Excellent. In that case...
0:15:10 > 0:15:11- On your marks.- Get set.
0:15:11 > 0:15:12- BOTH:- Bake!
0:15:16 > 0:15:17Wah!
0:15:17 > 0:15:20The Showstopper, for me, it is about the wow factor,
0:15:20 > 0:15:22so I really want to see something that makes me go,
0:15:22 > 0:15:24"That's extraordinary, that is spectacular.
0:15:24 > 0:15:26"Where did that come from in your mind?"
0:15:26 > 0:15:27Something I haven't seen before.
0:15:27 > 0:15:30What I'm looking for is dependent on what type of biscuit it is.
0:15:30 > 0:15:33If it's a ginger snap, it has to do that - it has to snap.
0:15:35 > 0:15:37One egg yolk in.
0:15:39 > 0:15:40Mix.
0:15:40 > 0:15:45I am making ginger and honey biscuits with lemon icing.
0:15:46 > 0:15:50Will's giant honey and ginger biscuit will be cut
0:15:50 > 0:15:54into a 30-piece jigsaw, depicting the most important part of his life.
0:15:54 > 0:15:57It's a family portrait of me, our house,
0:15:57 > 0:16:01my dogs and my parents.
0:16:01 > 0:16:05It's going to look quite cool and it'll fit into that box.
0:16:06 > 0:16:07For my life in biscuits,
0:16:07 > 0:16:11I'm making a biscuit I call Musical Munchies.
0:16:11 > 0:16:13I've been playing the trumpet and listening to music
0:16:13 > 0:16:17since I was in Year Three, so it's quite important to me.
0:16:18 > 0:16:21Ben's shortbread trumpets will be flavoured with lemon
0:16:21 > 0:16:25and his musical notations with lemon and ginger.
0:16:25 > 0:16:29To decorate, he'll be using royal and fondant icing.
0:16:29 > 0:16:31I'm really looking forward to tasting these, Ben.
0:16:31 > 0:16:32- I love lemon.- I like ginger.
0:16:32 > 0:16:33I like it so it's quite lemony,
0:16:33 > 0:16:35I've just got to use the right amount of ginger
0:16:35 > 0:16:37to balance out the lemon.
0:16:37 > 0:16:39- You look like you've got everything under control.- Do I?
0:16:39 > 0:16:42- Actually, yeah. - Thank you.- You need your spatula.
0:16:43 > 0:16:46Like Ben, Darcey's also making shortbread.
0:16:46 > 0:16:50Today, I am making some of my gran's secret shortbread,
0:16:50 > 0:16:53which will have a lemon icing on top
0:16:53 > 0:16:58and I'm making some Viennese "chockey" sticks,
0:16:58 > 0:17:01cos I play a lot of hockey myself.
0:17:01 > 0:17:04Darcey is the only baker to give herself the tricky task
0:17:04 > 0:17:06of making two different types of biscuits.
0:17:06 > 0:17:09In addition to her shortbread chef's hats, she'll be making
0:17:09 > 0:17:13Viennese hockey sticks, covered with chocolate and orange popping candy.
0:17:13 > 0:17:16- Who's that? - Oh, that's me and my granny.
0:17:16 > 0:17:20Are you going to save the biscuits for your gran and your mum?
0:17:20 > 0:17:21It depends how they taste!
0:17:21 > 0:17:23- LAUGHTER - Good luck, Darcey.
0:17:23 > 0:17:24- Thank you.- Nice one.
0:17:27 > 0:17:29One of my favourite kind of biscuits is gingerbread,
0:17:29 > 0:17:32so I just thought it would be nice to make them.
0:17:32 > 0:17:36I have to put all the butter, the sugar and the syrup in
0:17:36 > 0:17:39and I just mix it until it comes together.
0:17:41 > 0:17:45Isabel will use royal icing and silver balls to turn her gingerbread
0:17:45 > 0:17:49into biscuit ballerinas, reflecting another one of her hobbies.
0:17:49 > 0:17:53I do modern, jazz...
0:17:53 > 0:17:56competition, solo and ballet.
0:17:56 > 0:17:59I enjoy dancing and baking both the same.
0:18:04 > 0:18:07My mix isn't coming together properly.
0:18:07 > 0:18:09Consistency's not right.
0:18:09 > 0:18:11It's too wet.
0:18:11 > 0:18:13Getting the right consistency is vital.
0:18:13 > 0:18:16Too wet and the biscuits won't hold their shape.
0:18:16 > 0:18:22Too dry and they'll crack, crumble and taste floury.
0:18:22 > 0:18:24I've used enough flour and water
0:18:24 > 0:18:27so I really, at the moment, don't know what's going on.
0:18:27 > 0:18:29I'll just add in a little bit more.
0:18:29 > 0:18:32No, actually, it could be getting a bit dry now, so...
0:18:32 > 0:18:35I think that's going to have to be the last thing.
0:18:35 > 0:18:37It's not the same as when I practised at home.
0:18:37 > 0:18:39- No, it's not. - WHISK WHIRS
0:18:43 > 0:18:44I think that's...
0:18:44 > 0:18:46that's as right as I'm going to get it.
0:18:46 > 0:18:48Yeah, that's OK now.
0:18:50 > 0:18:54In the last seven days, I've made it every day,
0:18:54 > 0:18:58start to finish, so I've been practising like mad.
0:19:00 > 0:19:02CLANGING
0:19:02 > 0:19:04I'm here, I'm here. Don't you worry.
0:19:04 > 0:19:06Thank you.
0:19:07 > 0:19:11I'm doing chef's hats for my granny's shortbread.
0:19:11 > 0:19:13I hope my shortbread will have a snap,
0:19:13 > 0:19:16but still quite crumbly when you bite into them.
0:19:16 > 0:19:21This is the mixture for my Viennese biscuits.
0:19:21 > 0:19:24The softer Viennese biscuit dough contains a lot more butter
0:19:24 > 0:19:27than the shortbread, so it's usually piped.
0:19:27 > 0:19:29I have given myself quite a lot to do,
0:19:29 > 0:19:33but I have come back fighting from this morning.
0:19:33 > 0:19:34It's happened again.
0:19:34 > 0:19:36Ben, what's happening?
0:19:36 > 0:19:38- Falling apart. - What, you mean you're falling apart?
0:19:38 > 0:19:40- BEN LAUGHS - No, the mixture.
0:19:40 > 0:19:42Why do you think that is?
0:19:42 > 0:19:44I think I put in too much flour,
0:19:44 > 0:19:48and now it's really dry, so it's really hard to move.
0:19:51 > 0:19:54Will is the only baker not cutting his biscuits before baking.
0:19:54 > 0:19:56Hiya, mate. You all right? How's it going?
0:19:56 > 0:19:58- Not very good.- We caught you at a bad time? What...?
0:19:58 > 0:20:00- PAPER RIPS ALL:- Ooh!
0:20:00 > 0:20:01- Oh, no.- Ah! - We've just made it worse.
0:20:01 > 0:20:04- What can we do to make this not a disaster?- No, it's fine.
0:20:04 > 0:20:05- It's fine.- Are we all right?
0:20:05 > 0:20:07How are you going to fill in the gaps?
0:20:07 > 0:20:09I'm just going to take some of this, I'm going to pat it down.
0:20:09 > 0:20:12You're actually making a jigsaw?
0:20:12 > 0:20:13- A jigsaw of biscuits.- Yeah. - Yeah.
0:20:13 > 0:20:16I think I just finished it by just patting it down like this.
0:20:16 > 0:20:18Fantastic. Well, you seem in control, Will.
0:20:18 > 0:20:22Yeah, I'm kind of accidentally in control, yeah.
0:20:37 > 0:20:40OK, bakers, you've only got 30 minutes left.
0:20:47 > 0:20:49Cutting biscuits when they're baked
0:20:49 > 0:20:52means they're more likely to hold a shape.
0:20:52 > 0:20:54But they're also more likely to break.
0:20:54 > 0:20:57It's all cracking when I pull it up.
0:20:57 > 0:20:59It's gone all bad.
0:20:59 > 0:21:04I've got some lighter bits where too much flour has been added,
0:21:04 > 0:21:05and it's showing through.
0:21:05 > 0:21:11I'm hoping to hide all of the whiter bits with a little bit of icing.
0:21:12 > 0:21:17When you can see peaks, that's when it's done.
0:21:17 > 0:21:19- Hi, Isabel.- Hi.
0:21:19 > 0:21:22- How's it going? - Um, it's going better.
0:21:22 > 0:21:25Yeah? That's good. Why've you got holes in your bake?
0:21:25 > 0:21:27So you can dance with the biscuits.
0:21:27 > 0:21:29- Is that your own idea?- Yeah.
0:21:29 > 0:21:31- That's brilliant!- Clever.
0:21:31 > 0:21:37So not only are you eating, you're getting some entertainment as well.
0:21:43 > 0:21:48So have you made more of a quaver or a semibreve for your musical notes?
0:21:48 > 0:21:54I've made a quaver as well as a treble clef.
0:21:54 > 0:21:57You're meant to be making biscuits, not Quavers!
0:22:01 > 0:22:04Bakers, you have 15 minutes.
0:22:09 > 0:22:11I find it quite stressful, decorating.
0:22:11 > 0:22:15It is my favourite bit though, but it is very stressful.
0:22:15 > 0:22:18Presentation is very important to me.
0:22:18 > 0:22:20They say you eat with your eye.
0:22:20 > 0:22:22I think I am a bit of a perfectionist.
0:22:22 > 0:22:25Not with anything else, just when it comes to baking.
0:22:27 > 0:22:30Bakers, you have just five minutes left.
0:22:30 > 0:22:32Where is it? where is it? Where is it?
0:22:32 > 0:22:34Where's my treble clef cutter?
0:22:34 > 0:22:37I don't think I can finish this, I'm going to try.
0:22:37 > 0:22:38Come on!
0:22:43 > 0:22:45Fyuuhhh...euullgggh!
0:22:45 > 0:22:48I took them apart, and now I can't remember how they fit in.
0:22:48 > 0:22:52Must go like this...
0:22:52 > 0:22:55No. This...
0:22:55 > 0:22:56Yes!
0:22:56 > 0:22:58I am putting on the popping candy
0:22:58 > 0:23:01as the chocolate's setting on the biscuits.
0:23:01 > 0:23:03I've definitely never felt this much pressure to finish
0:23:03 > 0:23:04one of my bakes before.
0:23:06 > 0:23:079, 10, 11, 12.
0:23:11 > 0:23:13I'm going to do it, I'm going to do it.
0:23:13 > 0:23:17OK, bakers, time is up. Well done.
0:23:27 > 0:23:30Wow. Properly imaginative.
0:23:30 > 0:23:32Yeah, they look very nice.
0:23:32 > 0:23:35Shall I pull her skirt off? Ooh... Whoops!
0:23:38 > 0:23:40That has got the right amount of ginger in for me.
0:23:40 > 0:23:43Nice and crispy, good little bit of chewiness in the centre as well.
0:23:43 > 0:23:45Really nice even bake.
0:23:45 > 0:23:47Very pretty as well. Style points.
0:23:53 > 0:23:55'I'd rather just stay this happy'
0:23:55 > 0:23:58than, like, hear what was wrong about it.
0:23:58 > 0:24:00I love it. It says that you...
0:24:00 > 0:24:03It comes from the heart then, you know, family's where the heart is.
0:24:03 > 0:24:06I mean, it's not your tidiest job ever but, you know,
0:24:06 > 0:24:08sometimes tidiness isn't the most important thing.
0:24:08 > 0:24:10It had a nice break, it felt a bit chewy,
0:24:10 > 0:24:11is that what you intended?
0:24:11 > 0:24:13I like more chewy biscuits.
0:24:13 > 0:24:15- Mmm, like cookies, kind of thing? - Yeah.
0:24:15 > 0:24:18The honey comes through stronger than the ginger which is odd,
0:24:18 > 0:24:20because ginger's a much stronger flavour. That's nice.
0:24:20 > 0:24:25The lemon icing really helps to refresh the mouth, which is nice.
0:24:31 > 0:24:33Well, Ben, in terms of the brief, it looks like
0:24:33 > 0:24:34you've absolutely nailed it.
0:24:34 > 0:24:37Your life in biscuits, clearly it's about music.
0:24:37 > 0:24:39Really good presentation, nice piping. Broke nicely.
0:24:39 > 0:24:41Good lemon flavour.
0:24:41 > 0:24:44- Definitely a touch of floury. - Just goes a bit sandy.
0:24:44 > 0:24:46Really nice idea. Solid job, Ben.
0:24:50 > 0:24:53I'm hoping the judges will think I've redeemed myself
0:24:53 > 0:24:54from this morning.
0:24:54 > 0:24:58Darcey, that, to me, is high street standard on the visuals.
0:24:58 > 0:25:01That broke very nicely.
0:25:01 > 0:25:02- Oh, popping candy!- Yeah.
0:25:02 > 0:25:04The chocolate, popping candy and orange make it
0:25:04 > 0:25:06interesting on the mouth, it's dancing around.
0:25:06 > 0:25:09And on the chef's hats, the icing really makes a difference,
0:25:09 > 0:25:11it makes a real contrast to the biscuit,
0:25:11 > 0:25:15- giving that little bit of sharpness.- Granny would be proud.
0:25:17 > 0:25:19Over to our tree!
0:25:19 > 0:25:22THEY CHATTER
0:25:22 > 0:25:24Judges, what a day!
0:25:24 > 0:25:25What a day.
0:25:25 > 0:25:27Let's start with the Technical Challenge.
0:25:27 > 0:25:28- Who shone for you?- Ben nailed it.
0:25:28 > 0:25:30What did you think to Ben's biscuits?
0:25:30 > 0:25:34They are extraordinarily well-crafted biscuits.
0:25:34 > 0:25:35Unfortunately, they're a little bit dry.
0:25:35 > 0:25:38If we're talking about somebody who did well in the Technical,
0:25:38 > 0:25:40- Will, he was in the top two. - He was indeed.
0:25:40 > 0:25:41He did really well there.
0:25:41 > 0:25:44It looked good. I could have sold that cake.
0:25:44 > 0:25:45Could you sell his Showstopper?
0:25:45 > 0:25:49It's a very good idea, the execution isn't necessarily there for me.
0:25:49 > 0:25:51OK. What about Darcey?
0:25:51 > 0:25:53She obviously was gutted after this morning.
0:25:53 > 0:25:55Of course, which is fair enough.
0:25:55 > 0:25:57We've also got to bear in mind, she was first in the oven
0:25:57 > 0:25:59and she was first out of the oven.
0:25:59 > 0:26:01- Yeah.- So she made the mistake and all the others thought,
0:26:01 > 0:26:03"Right, I've got to do that," so they got the turn out.
0:26:03 > 0:26:07But when it comes to the Showstopper, kind of a 180, really.
0:26:07 > 0:26:10The way she presented it was very, very good, but I see past that,
0:26:10 > 0:26:13because essentially for me it's about the taste.
0:26:13 > 0:26:15I've got to say, Isabel's Showstopper is a lot of fun.
0:26:15 > 0:26:19- Yeah.- Oh, it's hilarious, it's great, it's so inventive.
0:26:19 > 0:26:22I mean, it's a bit bonkers. But we like a bit of bonkers.
0:26:22 > 0:26:24- We love that. - And it ate pretty nicely as well.
0:26:24 > 0:26:27Now, have you got any idea on who you think you could put through
0:26:27 > 0:26:29to the quarterfinal?
0:26:29 > 0:26:31- I think we're down to our top two. - Ooh, interesting.
0:26:31 > 0:26:34You can't choose us, Allegra. Ha-ha-ha-ha!
0:26:34 > 0:26:36- You're not in it.- Oh, right, OK.
0:26:43 > 0:26:48Bakers, congratulations, you have all done tremendously well.
0:26:48 > 0:26:51But one baker showed that they have a real understanding of flavour,
0:26:51 > 0:26:54that they are bang on when it comes to the visuals
0:26:54 > 0:26:57and that, by jiminy, they are determined.
0:26:57 > 0:27:01The baker that our judges have decided to put through is...
0:27:04 > 0:27:05Darcey!
0:27:10 > 0:27:12'I think my granny's going to be as amazed as I am,'
0:27:12 > 0:27:15it's her recipe that got me this far.
0:27:15 > 0:27:17'Darcey did really well,'
0:27:17 > 0:27:20it looked like something a professional chef would prepare.
0:27:20 > 0:27:22So I really think Darcey deserves to win.
0:27:22 > 0:27:26- GRAHAM:- 'Darcey went through for me on taste.'
0:27:26 > 0:27:29She recovered from a quite sticky situation this morning,
0:27:29 > 0:27:33and she had biscuits this afternoon which delivered on flavour.
0:27:33 > 0:27:36- ALLEGRA:- 'I mean, it was properly show-stopping what she did.'
0:27:36 > 0:27:38I want to see what she can do next.
0:27:39 > 0:27:42'Tomorrow's bakers face a Technical that oozes.'
0:27:42 > 0:27:45Jam explosion is all we can say.
0:27:45 > 0:27:47'And it's what on the inside that matters...'
0:27:47 > 0:27:49- Six layers.- Wowzers!
0:27:49 > 0:27:52'..with a surprising Showstopper.'
0:27:52 > 0:27:53Oh, that's yummy!