0:00:02 > 0:00:04Welcome to the most important baking battle in Britain.
0:00:04 > 0:00:06- Fire up the ovens.- Ignite the hobs. - Pinnies at the ready.
0:00:06 > 0:00:08Think we're going a little bit over the top?
0:00:08 > 0:00:10Yeah, maybe a little bit.
0:00:10 > 0:00:13- BOTH:- Welcome to Junior Bake Off.
0:00:13 > 0:00:17Today's four bakers face a sticky situation.
0:00:17 > 0:00:20Jam explosion is all we can see.
0:00:20 > 0:00:22With a Technical that oozes.
0:00:22 > 0:00:24OK, that's bubbling. Don't know if that's good.
0:00:24 > 0:00:29It's what's on the inside that counts with show stopping sponges.
0:00:29 > 0:00:32- Is it going to be like three layers? - Six layers.- Wowzers.
0:00:32 > 0:00:36So who will keep a cool head while others are losing theirs?
0:00:37 > 0:00:38That looks awful.
0:01:01 > 0:01:03The four bakers doing baking battle today
0:01:03 > 0:01:05have their eyes on a place in the quarterfinals.
0:01:05 > 0:01:08So which one will it be?
0:01:08 > 0:01:1112-year-old Ben has grown up on a farm near Leeds
0:01:11 > 0:01:15and has won prizes for his bakes in local competitions.
0:01:15 > 0:01:17I think I'm a very precise baker.
0:01:17 > 0:01:20My mum has often told me off for being for too precise,
0:01:20 > 0:01:21"Stop measuring things."
0:01:21 > 0:01:24But you've got to be precise, I think.
0:01:24 > 0:01:26Amari from Birmingham is 11.
0:01:26 > 0:01:30She's the eldest of five children and is the head baker at home.
0:01:30 > 0:01:33I don't let my mum use the kitchen while I'm baking.
0:01:33 > 0:01:36Even if it's dinner time and all my brothers and sisters are hungry,
0:01:36 > 0:01:38I tell her I have to bake.
0:01:38 > 0:01:41Ten-year-old Khushi from Hertfordshire
0:01:41 > 0:01:42is so passionate about baking,
0:01:42 > 0:01:45she keeps a blog with all her recipes.
0:01:45 > 0:01:47I'm a person who loves to bake cakes.
0:01:47 > 0:01:50Sometimes I imagine when I'm older I'll be in my own bakery
0:01:50 > 0:01:53and just making breads and cakes for everyone.
0:01:53 > 0:01:56Nine-year-old Oscar has been practising his bakes at home
0:01:56 > 0:01:59in Maidenhead on his three older siblings.
0:01:59 > 0:02:02I have been preparing for the Bake Off by baking a load,
0:02:02 > 0:02:04experimenting with different flavours.
0:02:04 > 0:02:08I'm quite excited because it's... Well, I am.
0:02:12 > 0:02:15The four bakers will need all their baking instincts now
0:02:15 > 0:02:18as their first challenge is a complete unknown.
0:02:18 > 0:02:21Hello there, bakers. How are you all feeling?
0:02:21 > 0:02:22A bit nervous?
0:02:22 > 0:02:24Don't be. They're all going e-r-r-r-r.
0:02:24 > 0:02:27Honest, don't you worry cos you've done absolutely brilliantly
0:02:27 > 0:02:28to get in this tent.
0:02:28 > 0:02:31We've got two challenges for you today,
0:02:31 > 0:02:33the first of which is your Technical.
0:02:33 > 0:02:35And I've got to say, this Technical
0:02:35 > 0:02:37is one of Sam and I's favourite puddings.
0:02:37 > 0:02:41It's a traditional, good old-fashioned jam roly-poly.
0:02:41 > 0:02:43- Yeah!- Yes!- Love it.
0:02:43 > 0:02:47Your jam roly-poly must be accompanied by a custard sauce.
0:02:47 > 0:02:49Judges, what are you looking for?
0:02:49 > 0:02:52So, we need a neat, tight swirl of the jam,
0:02:52 > 0:02:54and a nice, soft dough with no cracks.
0:02:54 > 0:02:57We're also looking for a good, doughy texture
0:02:57 > 0:02:59and a smooth custard sauce.
0:02:59 > 0:03:01All right, I think I know what Sam's thinking.
0:03:01 > 0:03:04- Have you washed your hands? - I was thinking that.- Yeah.
0:03:04 > 0:03:05Excellent stuff.
0:03:05 > 0:03:08Bakers, you have one hour and 15 minutes
0:03:08 > 0:03:12to create a classic jam roly-poly and custard sauce.
0:03:12 > 0:03:14- Best of luck. On your marks.- Get set. - BOTH:- Bake!
0:03:20 > 0:03:23It's a whole different atmosphere being in the tent
0:03:23 > 0:03:24compared to at home.
0:03:24 > 0:03:26I usually have brothers and sisters around
0:03:26 > 0:03:29so it's quite good to have my own space for once.
0:03:31 > 0:03:35I am starting to make the dough of the jam roly-poly.
0:03:35 > 0:03:37I have never made a jam roly-poly before,
0:03:37 > 0:03:40but I'm looking forward to make it.
0:03:40 > 0:03:44Here we go, this is our perfect jam roly-poly.
0:03:44 > 0:03:48What I'm looking to see is a nice moist layer, good roll,
0:03:48 > 0:03:51nice swirls, even distribution of the jam.
0:03:51 > 0:03:55Cooked throughout with a perfect golden outside crust.
0:03:55 > 0:03:59The challenge is rolling it out to the right thickness
0:03:59 > 0:04:01because too thick and it won't cook in time,
0:04:01 > 0:04:03too thin and it'll overcook
0:04:03 > 0:04:06and maybe get too much jam coming through it, as well.
0:04:06 > 0:04:10It looks so simple but it's actually a very tricky bake.
0:04:15 > 0:04:18I just put 200g of self-raising flour
0:04:18 > 0:04:24and 150g of vegetarian suet...which is fat, apparently.
0:04:25 > 0:04:28Suet is more dense than butter so it's traditionally used
0:04:28 > 0:04:32to make puddings where a soft doughy texture is required.
0:04:34 > 0:04:37- Hello, Ben.- Hi.- Morning, Ben. - How's it going, buddy?
0:04:37 > 0:04:39It just was a bit sticky so I've added a bit more flour to it.
0:04:39 > 0:04:43Tell me about the consistency that you're looking for within the dough.
0:04:43 > 0:04:45It's like not too sticky, just slightly.
0:04:45 > 0:04:47Have you worked with suet before?
0:04:47 > 0:04:49I've used suet, yeah.
0:04:51 > 0:04:53I'm rolling out the dough into a rectangular shape,
0:04:53 > 0:04:57but it says eight inches to ten.
0:04:57 > 0:05:00I wouldn't say I'm too precise at home
0:05:00 > 0:05:02because I generally like being messy,
0:05:02 > 0:05:06but I do think we're going to have to be precise here for the judges.
0:05:07 > 0:05:10Ben - the shape of his dough is questionable.
0:05:10 > 0:05:12It's going to end up as an oval.
0:05:12 > 0:05:14It's definitely a bit thick, as well.
0:05:14 > 0:05:16Amari's gone very thin on hers.
0:05:16 > 0:05:18If she goes too thin,
0:05:18 > 0:05:21then those layers of bubbling jam are going to melt together.
0:05:25 > 0:05:26Once they have rolled out their dough,
0:05:26 > 0:05:29the bakers add a layer of raspberry jam.
0:05:30 > 0:05:32The stage I'm on right now is,
0:05:32 > 0:05:36"Leave a quarter furthest away from you jam free."
0:05:36 > 0:05:38Leaving a section jam free is essential
0:05:38 > 0:05:42as the jam spreads as it's rolled.
0:05:42 > 0:05:44The technique of rolling is to get it quite tight,
0:05:44 > 0:05:48so I roll up and kind of squeeze it down, as well,
0:05:48 > 0:05:51just to get it all together, so when you cut it
0:05:51 > 0:05:54you can see the swirl in it of the jam.
0:05:59 > 0:06:00Khushi's working very clean.
0:06:00 > 0:06:03She's got a nice, tight roll on that.
0:06:05 > 0:06:07On the other hand, young Ben over there -
0:06:07 > 0:06:10jam explosion is all we can see.
0:06:10 > 0:06:11He's rolled it so that it's oval
0:06:11 > 0:06:14which is why he's getting that explosion coming out.
0:06:18 > 0:06:22When jam roly-polys were invented 200 years ago,
0:06:22 > 0:06:25they were wrapped in an old shirt sleeve then steamed in the oven,
0:06:25 > 0:06:28earning them the nickname Dead Man's Arm.
0:06:28 > 0:06:29Nice.
0:06:31 > 0:06:34Fortunately we now have baking paper and tinfoil,
0:06:34 > 0:06:36which our bakers should twist at both ends
0:06:36 > 0:06:39to ensure the poly cooks through and holds its shape.
0:06:39 > 0:06:42I'm just about to put the jam roly-poly
0:06:42 > 0:06:44in the oven for 45 minutes,
0:06:44 > 0:06:48and it's got a cup of water underneath it to help the steam.
0:06:51 > 0:06:54If you fancy baking, make sure an adult knows what you're doing.
0:06:59 > 0:07:01SAM SINGS How's it going?
0:07:01 > 0:07:03- Making jam roly-poly.- Oh, yeah.
0:07:03 > 0:07:05Good, I suppose.
0:07:05 > 0:07:08You suppose? That doesn't sound very confident.
0:07:08 > 0:07:09Well, they're faster than me.
0:07:09 > 0:07:12- Oh, don't worry about that! - Slow and steady wins the race.
0:07:12 > 0:07:14So you've never made a jam roly-poly before?
0:07:14 > 0:07:16- No, I've made a Swiss roll before. - Right, OK.
0:07:16 > 0:07:18- That didn't turn out too well. - Oh.- Ah.
0:07:26 > 0:07:29The ends need to be like a sweet wrapper.
0:07:29 > 0:07:31I don't think I've left enough space for that,
0:07:31 > 0:07:33so I'm going to have to put it in the oven like this
0:07:33 > 0:07:35and hope for the best, I suppose.
0:07:36 > 0:07:38Good, it's in.
0:07:38 > 0:07:41Bakers, we are halfway through our challenge,
0:07:41 > 0:07:44which means you've got 37 and a half minutes left.
0:07:46 > 0:07:5030 minutes for my jam roll and I'm just making the custard
0:07:50 > 0:07:52so I'll be able to finish in time.
0:07:52 > 0:07:56So I'm just heating up the milk with the vanilla
0:07:56 > 0:08:00and mixing the egg yolks, the cornflour and sugar.
0:08:02 > 0:08:05Custard forms when the warm milk hits the egg yolk mixture.
0:08:08 > 0:08:11Patient, continuous stirring prevents lumps forming.
0:08:13 > 0:08:17The consistency I'm looking for is quite a thick consistency
0:08:17 > 0:08:19but not too thick.
0:08:20 > 0:08:23I'm just hoping this is going to thicken up soon
0:08:23 > 0:08:26cos at the moment it's just water.
0:08:31 > 0:08:33OK, that's bubbling.
0:08:33 > 0:08:36I don't know if that's good, it's bubbling over the side.
0:08:36 > 0:08:39That's probably why you needed to wrap it up.
0:08:39 > 0:08:40How's it going, Oscar?
0:08:40 > 0:08:43I've still got that in the oven because I did it a bit late.
0:08:43 > 0:08:44- OK.- When are you getting it out of the oven?
0:08:44 > 0:08:47- Seven minutes.- In seven minutes. - 6.57 minutes now.
0:08:47 > 0:08:50Don't forget you need a little bit of time to plate it up, as well.
0:08:53 > 0:08:57OK, bakers. Not to rush you but you've got five minutes to go.
0:09:11 > 0:09:15It looks quite nice, it has a few cracks in it,
0:09:15 > 0:09:18but hopefully that'll be OK.
0:09:18 > 0:09:22I'm just hoping all the jam hasn't escaped out of the roll.
0:09:22 > 0:09:23I can already see a bit there.
0:09:23 > 0:09:29I was hoping not as many cracks, but I hope it'll turn out good
0:09:29 > 0:09:32when the judges taste it. Yeah.
0:09:32 > 0:09:35Bakers, you have one minute left.
0:09:40 > 0:09:42You've not got much time left, I'm not going to lie.
0:09:42 > 0:09:44- So just take it out.- Yeah.
0:09:44 > 0:09:45Yeah, what will be will be.
0:09:54 > 0:09:57It looks like a failed baguette.
0:09:57 > 0:09:59I think it needs a bit longer.
0:09:59 > 0:10:01You haven't got any time. You've got no time.
0:10:07 > 0:10:09It's all right, it's all right, it's all right.
0:10:13 > 0:10:16Do something like that. Make it pretty, make it look pretty.
0:10:16 > 0:10:18OSCAR SNORTS It's good, it's good, it's good.
0:10:21 > 0:10:22OK, bakers, that is it.
0:10:22 > 0:10:26Step away from your jam roly-polys.
0:10:26 > 0:10:28That looks awful.
0:10:32 > 0:10:35Would you all like to bring your jam roly-polys
0:10:35 > 0:10:36up onto the altar, please?
0:10:38 > 0:10:41I'd say I'm quite annoyed but the swirl was OK,
0:10:41 > 0:10:43so I'm hoping it'll taste nice.
0:10:45 > 0:10:47Mine is a lot fatter than everyone else's
0:10:47 > 0:10:52and the actual dough is quite a bit thicker but I think it's OK.
0:10:53 > 0:10:56Allegra and Graham are looking for a roly-poly
0:10:56 > 0:10:58with a golden brown crust, a doughy texture
0:10:58 > 0:11:00and a neat swirl of jam,
0:11:00 > 0:11:03topped off with a silky smooth vanilla custard.
0:11:05 > 0:11:08GRAHAM: Oscar. I see you have a little split, straight away.
0:11:08 > 0:11:10A little bit of leakage from the end here, the jam.
0:11:10 > 0:11:11But you have achieved the roll.
0:11:13 > 0:11:16It's a little bit under for me, a bit doughy.
0:11:16 > 0:11:19The custard's very nice and smooth, it's a good custard.
0:11:19 > 0:11:22Just pop it back in the oven, cook it a little bit more. Perfect.
0:11:22 > 0:11:25Amari. It looks nice.
0:11:27 > 0:11:29Oh, you've got another whole swirl in there
0:11:29 > 0:11:32that I wasn't expecting to get so that's impressed me.
0:11:32 > 0:11:33It's perfectly cooked, very nice.
0:11:33 > 0:11:37The only thing is that because it's so close, it's all boiled together.
0:11:37 > 0:11:39It's started to spread a little bit and I think that's
0:11:39 > 0:11:42because you really wanted that tight roll.
0:11:44 > 0:11:46- Is it your first attempt at custard?- Yeah.
0:11:46 > 0:11:48Yeah, it's a really good custard, well done.
0:11:48 > 0:11:51So Ben, your jam explosion was there for all to see
0:11:51 > 0:11:53and it doesn't seem to be too bad.
0:11:53 > 0:11:56You can see here you had an oval piece of pastry
0:11:56 > 0:11:59so the centre's going to be thicker and down the ends here
0:11:59 > 0:12:01it's got one layer missing.
0:12:01 > 0:12:03So inside it's not cooked in the centre,
0:12:03 > 0:12:04we can see that from the colour.
0:12:04 > 0:12:08You have got a decent swirl, your flavour's good, the balance is nice.
0:12:08 > 0:12:10Another ten, 15 in the oven and a thinner roll,
0:12:10 > 0:12:13your poly would have been spot on. Shall we try the custard?
0:12:14 > 0:12:15Nice consistency. Beautiful.
0:12:16 > 0:12:19Khushi. Shall we have a go at yours?
0:12:19 > 0:12:21Look at that. Very nice indeed.
0:12:21 > 0:12:23- Your roll is good.- Very good.
0:12:25 > 0:12:28Good, springy texture, a little bit doughy on the palate,
0:12:28 > 0:12:30nice sweetness coming through from the jam.
0:12:30 > 0:12:33Really well cooked. I'm just going to test your custard, actually.
0:12:33 > 0:12:34- Ah.- Oh.
0:12:34 > 0:12:37So, your custard has little lumps in it.
0:12:37 > 0:12:41- It's not a silky smooth custard that we were hoping to have.- Yeah.
0:12:41 > 0:12:47Which two jam roly-polys and custard will the judges choose?
0:12:47 > 0:12:50So in no particular order, the first of our bakes
0:12:50 > 0:12:53that we're putting in our top two is this one,
0:12:53 > 0:12:57Khushi, for its near perfect poly.
0:12:58 > 0:13:01Second of our top bakes for its nice tight swirls,
0:13:01 > 0:13:02smooth custard is this one
0:13:02 > 0:13:03from Amari.
0:13:03 > 0:13:06So congratulations. CLAPPING
0:13:06 > 0:13:09- SAM: Well done, guys. - Good.- Well done Khushi and Amari.
0:13:09 > 0:13:12Lads, don't worry though it could all change around this afternoon.
0:13:12 > 0:13:15You've got the Showstopper still to come so don't worry, guys.
0:13:18 > 0:13:21THEY CHATTER
0:13:22 > 0:13:25I'm really happy with the result because I didn't think
0:13:25 > 0:13:28I would get into the top two and I did so I'm really happy.
0:13:28 > 0:13:31- I've never made it before. - It was so scary.
0:13:31 > 0:13:34It was kind of a disappointment how the custard was a bit bad
0:13:34 > 0:13:37but I'm really happy that the swirl in the jam roly-poly
0:13:37 > 0:13:38was really good.
0:13:38 > 0:13:40But don't worry you guys, it doesn't matter.
0:13:40 > 0:13:42We all did amazing.
0:13:42 > 0:13:44The jam roly-poly - it was too thick.
0:13:44 > 0:13:46But I think they were fair comments
0:13:46 > 0:13:49cos when I tried it, it was pretty undercooked.
0:13:49 > 0:13:53I messed it up at the beginning because I spent too long on it.
0:13:53 > 0:13:56I'll have to try a lot harder this time if I want to get through.
0:13:58 > 0:14:00Oh, I've got to say, Sam, that Technical was magic.
0:14:00 > 0:14:02Well, Mark, baking is a lot like magic.
0:14:02 > 0:14:05I mean, you take butter, sugar, eggs, flour, milk,
0:14:05 > 0:14:08whisk it together and abracadabra!
0:14:08 > 0:14:11And, finally, make it disappear.
0:14:11 > 0:14:13Hey! It's Showstopper time.
0:14:21 > 0:14:25Bakers, it is the final chance for you guys to try and impress
0:14:25 > 0:14:26Graham and Allegra.
0:14:26 > 0:14:30This afternoon, they would like you to make an inside-out cake.
0:14:30 > 0:14:34Now, what's on the outside of your cake should give us a clue
0:14:34 > 0:14:36of what's on the inside of your cake.
0:14:36 > 0:14:38When we open it up, we want to see a pattern.
0:14:38 > 0:14:40You've got an hour and a half to complete your masterpiece.
0:14:40 > 0:14:42- On your marks.- Get set. BOTH:- Bake!
0:14:49 > 0:14:51When you look at a whole inside-out cake,
0:14:51 > 0:14:54I want to be guessing what I'm going to be tasting on the inside
0:14:54 > 0:14:56by looking at what's on the outside.
0:14:56 > 0:14:58When I cut into it, I want to see some imagination
0:14:58 > 0:15:02gone into its design, some surprises, something delicious.
0:15:06 > 0:15:10All the bakers start by making a basic sponge mix.
0:15:10 > 0:15:12I think the judges are looking for a cake
0:15:12 > 0:15:14that stands out from the rest
0:15:14 > 0:15:17and I think my cake is kind of like that.
0:15:17 > 0:15:22Amari's six-layered cake in Neapolitan colours and flavours
0:15:22 > 0:15:23will be in the shape of an ice cream
0:15:23 > 0:15:26which has been dropped on the ground.
0:15:26 > 0:15:29- Hey, Amari.- Hi.- How are you? - I'm good.
0:15:29 > 0:15:31And how did you come up with the idea for this amazing cake?
0:15:31 > 0:15:35Well, I was on the beach and my little brother
0:15:35 > 0:15:37dropped his ice cream on the floor, and I thought,
0:15:37 > 0:15:41"That would be quite a good idea for a cake."
0:15:41 > 0:15:46- Did he cry?- Yeah. - Aw, mate.- So he had to have mine.
0:15:46 > 0:15:48Amari, that's being a good sister though.
0:15:48 > 0:15:50No, I didn't want to give it to him, I was forced to.
0:15:50 > 0:15:53- Right. - THEY LAUGH
0:15:55 > 0:15:57The name of my bake is called Tropical Delight.
0:15:57 > 0:16:02I thought lots of people would be using chocolate and all the usual,
0:16:02 > 0:16:05so I thought I'd make something different with actual fresh fruit.
0:16:05 > 0:16:08It's pineapple flavouring and coconut flavouring.
0:16:08 > 0:16:12The pineapple and coconut are very different from each other,
0:16:12 > 0:16:14and they go very well.
0:16:15 > 0:16:17Khushi's alternating her pineapple
0:16:17 > 0:16:21and coconut flavoured sponges to create a chequerboard design inside.
0:16:21 > 0:16:23It'll be topped with mango buttercream,
0:16:23 > 0:16:27fondant decorations and filled with tropical fruit.
0:16:27 > 0:16:30I've just got to make a really bright yellow
0:16:30 > 0:16:33because this is just going to be a normal Victoria sponge colour.
0:16:33 > 0:16:37So when you cut inside, you can see that it's very bright yellow
0:16:37 > 0:16:40and a normal colour Victoria sponge.
0:16:43 > 0:16:47Unlike Khushi, Oscar has chosen a classic flavour combination.
0:16:47 > 0:16:51It's two thirds vanilla and one third chocolate.
0:16:51 > 0:16:53One day I was making chocolate milkshake
0:16:53 > 0:16:55and I put loads of cream on and then I thought,
0:16:55 > 0:16:58"Well, why don't we make a milkshake cake?"
0:16:58 > 0:17:03Oscar's double-layered chocolate shake cake will be marbled inside
0:17:03 > 0:17:06and decorated with swirls of buttercream and marshmallows.
0:17:06 > 0:17:09The effect I am looking for is marbled.
0:17:09 > 0:17:14You don't mix too far because then it turns into an actual mix,
0:17:14 > 0:17:16and that will just be a lighter brown,
0:17:16 > 0:17:18so you wouldn't get anywhere.
0:17:20 > 0:17:23Ben is also marbling his sponges.
0:17:23 > 0:17:26My bake is red and vanilla marble cake.
0:17:26 > 0:17:29You just get the fork in and go round like this.
0:17:31 > 0:17:33Ben's three-tiered marble cake will be sandwiched
0:17:33 > 0:17:36with layers of fresh strawberries and whipped cream.
0:17:36 > 0:17:39- Hi there, Ben.- Hi. - How did you get that colour?
0:17:39 > 0:17:42I got the colour by using this Christmas-red gel thing.
0:17:42 > 0:17:43That's a proper red.
0:17:43 > 0:17:47- Got strawberry flavour going through that cake, have you?- No.
0:17:47 > 0:17:49Because if I use strawberry extract,
0:17:49 > 0:17:51it makes the whole cake taste too false.
0:17:51 > 0:17:53How will you get the strawberry flavour in?
0:17:53 > 0:17:56- I'm using actual strawberries in the centre of the cake.- OK.
0:17:56 > 0:17:57Nice.
0:18:07 > 0:18:09Good, good.
0:18:17 > 0:18:19With all the sponges in the oven,
0:18:19 > 0:18:21the bakers move on to their fillings and toppings.
0:18:21 > 0:18:25I'm going to make a mango buttercream.
0:18:30 > 0:18:34With no buttercream to make, Ben is preparing his strawberry coulis.
0:18:34 > 0:18:37So you basically dissolve the sugar in the water
0:18:37 > 0:18:39and then you add your strawberries
0:18:39 > 0:18:40and then you put them in the blitzer.
0:18:40 > 0:18:43It gives more strawberry flavour to the cake.
0:18:45 > 0:18:47This way.
0:18:47 > 0:18:50While the cakes bake, Oscar is keen to check out the competition.
0:18:52 > 0:18:55There's five layers in there. That's bad.
0:18:56 > 0:18:59- BEN:- It's quite an atmosphere here but I quite like it.
0:19:02 > 0:19:05Bakers, half an hour to go.
0:19:11 > 0:19:14It is the moment of truth so I don't want to crack it.
0:19:19 > 0:19:23- No.- Nice.- Lovely.
0:19:24 > 0:19:27I've got the rise but underneath they haven't marbled as well
0:19:27 > 0:19:28as on the top.
0:19:28 > 0:19:31But who's going to look at the bottom of a cake?
0:19:35 > 0:19:36Phew!
0:19:38 > 0:19:40Khushi's in trouble here.
0:19:40 > 0:19:42Two of them are a bit on the low side, I would say.
0:19:42 > 0:19:44I was going to say, I was a little concerned
0:19:44 > 0:19:46earlier on when I saw them in the tins.
0:19:46 > 0:19:50I am quite upset because this is too hard,
0:19:50 > 0:19:53so I won't be able to use it.
0:19:53 > 0:19:55So I'll just have to use these two
0:19:55 > 0:19:57but hopefully it'll turn out good.
0:20:00 > 0:20:04- The one that's got it all to do on the build is Amari.- Yeah.
0:20:04 > 0:20:06Hers is quite a complicated build.
0:20:06 > 0:20:09I've been sprinkling popping candy on my cakes
0:20:09 > 0:20:12just to give them a little bit of a wow effect.
0:20:14 > 0:20:19I'm going to put a few marshmallows in the middle, try that, why not?
0:20:21 > 0:20:22Lovely jubbly.
0:20:22 > 0:20:26OK, bakers, not to rush you but you've got ten minutes left.
0:20:28 > 0:20:30The bakers must use their remaining time
0:20:30 > 0:20:34for their final decorations and finishing touches.
0:20:34 > 0:20:40The decorating part is probably one of the most nerve-racking parts.
0:20:44 > 0:20:48This is a waffle print to create that ice cream effect.
0:20:50 > 0:20:53- BEN:- I'm very pleased with how it's going, actually.
0:20:54 > 0:20:55Lovely jubbly.
0:21:08 > 0:21:11I can do this. I can do this.
0:21:19 > 0:21:23OK, bakers, that is it. Time is up.
0:21:23 > 0:21:26Step away from your inside-out cake.
0:21:31 > 0:21:34Allegra and Graham are looking for cleverly designed cakes
0:21:34 > 0:21:36where the inside reflects the outside.
0:21:44 > 0:21:48I know they will notice that there's one chequerboard missing,
0:21:48 > 0:21:50because I've just thrown the cake in the bin.
0:21:50 > 0:21:53Did you feel this turned out how you wanted it to?
0:21:53 > 0:21:58No. My actual idea was a bit different so I had to improvise.
0:21:58 > 0:22:00Well, improvisation is a baker's best friend,
0:22:00 > 0:22:02so there's nothing wrong with that at all.
0:22:02 > 0:22:05The element of the inside-out is on the top.
0:22:05 > 0:22:08We've got the oasis which shows us that we are entering
0:22:08 > 0:22:10into your wonderful world of paradise.
0:22:10 > 0:22:13For me, your sponges are a little low, you know that.
0:22:13 > 0:22:16GRAHAM: You've got the makings of a chequerboard,
0:22:16 > 0:22:17so you've achieved that.
0:22:19 > 0:22:22Nice texture from the coconut which comes through.
0:22:22 > 0:22:26You've got fresh fruit and then the mango.
0:22:26 > 0:22:28Nice job, Khushi.
0:22:30 > 0:22:33It went quite well because my cake
0:22:33 > 0:22:34turned out how it should do
0:22:34 > 0:22:38and it looks pretty good, actually.
0:22:38 > 0:22:39It looks very pretty.
0:22:39 > 0:22:42Good colour, nice marble.
0:22:42 > 0:22:45It's very bright, is it going to make my tongue go red?
0:22:45 > 0:22:46It made my fingers go red.
0:22:46 > 0:22:49THEY LAUGH Yeah, I've seen that.
0:22:49 > 0:22:53What you've got here, Ben, is quite a dry sponge
0:22:53 > 0:22:55and not necessarily enough cream.
0:22:55 > 0:22:56Here we go with the coulis.
0:22:58 > 0:23:01And that really does help it because it helps to moisten up that sponge.
0:23:01 > 0:23:05My only thing about your cake is that I'm not quite sure
0:23:05 > 0:23:08that it absolutely nails the brief of an inside-out cake.
0:23:08 > 0:23:11If the red parts in the sponge had been flavoured with strawberry
0:23:11 > 0:23:15- then I think I would have had a surprise inside.- Yeah.
0:23:15 > 0:23:17As a cake and as an eat, it's very, very yummy.
0:23:21 > 0:23:25The thing I would have to say I'm most proud of
0:23:25 > 0:23:26is probably the waffle print
0:23:26 > 0:23:29cos it actually looked like a waffle cone.
0:23:31 > 0:23:35- Amari, you dropped your ice cream. - THEY LAUGH
0:23:35 > 0:23:38No, I have to say, I love the design of this, I think it's really fun.
0:23:38 > 0:23:41It smells like an ice cream, let's see if it tastes like one.
0:23:41 > 0:23:43Wow.
0:23:43 > 0:23:45It looks like a Neapolitan.
0:23:46 > 0:23:51That popping candy makes you believe you're eating a waffle cone
0:23:51 > 0:23:52because it's giving you that crunch.
0:23:52 > 0:23:55You could say it was the definition of an inside-out cake
0:23:55 > 0:23:59in that what we're seeing on the outside is reflected on the inside.
0:23:59 > 0:24:00Thank you very much, Amari.
0:24:04 > 0:24:06The decoration could have been better
0:24:06 > 0:24:09but I hope they're going to say it tastes nice.
0:24:10 > 0:24:15Double milkshake marvelousness is what we're looking at, isn't it?
0:24:15 > 0:24:18Very good, I love the idea. Are we supposed to try them together?
0:24:18 > 0:24:21I didn't really think you should pour it on the cake.
0:24:21 > 0:24:23- ALLEGRA LAUGHS - That wouldn't work.
0:24:23 > 0:24:25I think you can do what you want.
0:24:25 > 0:24:27- Really? - SAM LAUGHS
0:24:27 > 0:24:28OK.
0:24:29 > 0:24:31Nice marbling.
0:24:33 > 0:24:36You've got a very nice texture of the sponge.
0:24:36 > 0:24:39You've got vanilla and chocolate, you can taste both of those.
0:24:39 > 0:24:42But it's slightly sweet for me.
0:24:42 > 0:24:44Oh, that's yummy.
0:24:44 > 0:24:47It's very fun, it's very jolly, thank you.
0:24:47 > 0:24:48Well done, bakers.
0:24:48 > 0:24:51Right now, though, Graham and Allegra have a very difficult decision.
0:24:51 > 0:24:55They have to choose which one of you will go through to the quarterfinals.
0:24:55 > 0:24:57Whilst they do that, you can take a break.
0:24:57 > 0:24:59Off you go, guys.
0:25:03 > 0:25:04Do you think that went well?
0:25:04 > 0:25:07Yeah, I think it went well, actually.
0:25:08 > 0:25:11Let's crack on with this morning, the Technical Challenge.
0:25:11 > 0:25:15- Amari and Khushi, they got your top two.- Yeah.
0:25:15 > 0:25:19The boys both had technical issues, I think we can say, on their polys.
0:25:19 > 0:25:21So with Ben's jam roly-poly, essentially it wasn't cooked.
0:25:21 > 0:25:24Oscar's had been broken in half and wasn't closed at the ends,
0:25:24 > 0:25:26so he didn't get that steam delivery.
0:25:26 > 0:25:30Did the boys redeem themselves in the Showstopper?
0:25:30 > 0:25:32Well, I think you've got to say that Ben's,
0:25:32 > 0:25:33it does look the business.
0:25:33 > 0:25:38For me, it just didn't quite have the excitement of a Showstopper.
0:25:38 > 0:25:41Oscar, essentially, he's put a nice idea together,
0:25:41 > 0:25:43needs to learn the balance of the flavours
0:25:43 > 0:25:44that he's trying to get across.
0:25:44 > 0:25:48In terms of flavour delivery - Khushi's absolutely great eat.
0:25:48 > 0:25:53She had to change her cake midway through in the Bake Off tent.
0:25:53 > 0:25:54That's not an easy thing to do.
0:25:54 > 0:25:57She kept her cool and she still delivered an inside-out cake.
0:25:57 > 0:25:58And Amari?
0:25:58 > 0:26:01She did well in Technical this morning and Showstopper?
0:26:01 > 0:26:03This afternoon she's demonstrated a number of techniques.
0:26:03 > 0:26:06We asked for a Showstopper, she gave us a Showstopper.
0:26:06 > 0:26:09I don't care what you say, that stops my show.
0:26:09 > 0:26:11I think it's lots of fun.
0:26:11 > 0:26:14- When you smell it, it smells like you're at the seaside.- Yeah.
0:26:14 > 0:26:17It doesn't smell of fish, it smells of ice cream.
0:26:17 > 0:26:20It smells of an ice cream.
0:26:20 > 0:26:23So have you got any bakers in mind that you want to put through?
0:26:23 > 0:26:26There's someone who's playing quite strongly in my mind.
0:26:26 > 0:26:28Yeah, there's definitely somebody to talk about.
0:26:36 > 0:26:40Bakers. Well done, you've all done tremendously well today.
0:26:40 > 0:26:44Unfortunately, only one of you can go through to the quarterfinals.
0:26:44 > 0:26:46And our judges thought that this person -
0:26:46 > 0:26:49their Technical Challenge this morning
0:26:49 > 0:26:51was a well-accomplished bake
0:26:51 > 0:26:55and that their Showstopper took them on a nostalgic trip down memory lane.
0:26:57 > 0:27:01The baker going through to the quarterfinals is...
0:27:02 > 0:27:03..Amari.
0:27:03 > 0:27:06THEY CLAP AND CHEER
0:27:06 > 0:27:08- Well done, Amari.- Well done.
0:27:08 > 0:27:10Khushi, well done.
0:27:10 > 0:27:12I was really excited when my name was called out
0:27:12 > 0:27:15cos I didn't think that it was going to be me.
0:27:15 > 0:27:17So it was a bit of a shock.
0:27:19 > 0:27:24I think Amari deserved to win because of her amazing Showstopper.
0:27:24 > 0:27:27GRAHAM: Amari delivered a very good concept to her cake
0:27:27 > 0:27:30and she delivered that with a story about her brother
0:27:30 > 0:27:32and she put that into a beautiful bake.
0:27:32 > 0:27:35On that table we had three cakes and one vision,
0:27:35 > 0:27:37and that's what did it for me.
0:27:39 > 0:27:43Next time, the bakers face a holey challenge.
0:27:43 > 0:27:44I'm a bit stressed, to be honest.
0:27:44 > 0:27:45Ooh.
0:27:45 > 0:27:48And it's a race against the clock for biscuit buildings.
0:27:48 > 0:27:50I'm a bit worried about time.
0:27:50 > 0:27:52They're just cracking.