0:00:02 > 0:00:05Welcome to the show that's seeking out Britain's best young baker.
0:00:05 > 0:00:09The bake-off tent is home to the greatest baking battle on Earth.
0:00:09 > 0:00:11Of course I want to win. I'm here to win.
0:00:11 > 0:00:14I'm pulling out all the stops to get the edge.
0:00:14 > 0:00:1832 of the country's finest bakers will be pushed to their limits.
0:00:18 > 0:00:21But who will rise...
0:00:21 > 0:00:23My sponge is looking brilliant.
0:00:23 > 0:00:26..and who will crumble?
0:00:26 > 0:00:28Not good!
0:00:28 > 0:00:33The bakers will whisk, fold and ice their way through cakes,
0:00:33 > 0:00:36biscuits and bread.
0:00:36 > 0:00:39Only one of them can be crowned...
0:00:39 > 0:00:42Junior Bake Off champion.
0:00:42 > 0:00:45If they want that title, they'll have to impress our judges,
0:00:45 > 0:00:48queen of cakes Mary Berry...
0:00:48 > 0:00:51I just want them to do their very, very best,
0:00:51 > 0:00:56and I'm expecting a lot. They'll have to grasp the nettle and get going.
0:00:56 > 0:00:59..and master baker Paul Hollywood.
0:00:59 > 0:01:03This competition is really tough, and I expect it to be a hard battle,
0:01:03 > 0:01:05and why not? The standards should be there.
0:01:05 > 0:01:07Wow, that's a lot of baking powder!
0:01:07 > 0:01:11'My name is Aaron Craze, and I'll be supporting the bakers'...
0:01:11 > 0:01:13This is the chance to pull it back!
0:01:13 > 0:01:16..'as 32 are whittled down to just one.'
0:01:20 > 0:01:25In today's heat, four hopefuls face two demanding challenges.
0:01:25 > 0:01:28First they must show off their technical ability
0:01:28 > 0:01:32as they go head-to-head following Paul's own recipe for cheese scones.
0:01:32 > 0:01:36In the second, they let their imaginations run wild
0:01:36 > 0:01:40as they create a unique cake inspired by today's theme - royalty.
0:01:40 > 0:01:44And they've really got to impress, as only one can go through
0:01:44 > 0:01:47to the remaining semifinal. But who will it be?
0:01:47 > 0:01:49Meet Scott from Kent...
0:01:49 > 0:01:52I love baking, because it's creating something,
0:01:52 > 0:01:56and it makes you feel proud. I'm quite an experimental baker,
0:01:56 > 0:02:00and I don't stick to the books that often. I normally add things.
0:02:00 > 0:02:02..Sangita from Bradford...
0:02:02 > 0:02:06It means so much to me. I've so much passion in baking,
0:02:06 > 0:02:09and I would like to be a business entrepreneur
0:02:09 > 0:02:11and own a big bakery.
0:02:11 > 0:02:13..Galway from Sutton Coldfield...
0:02:13 > 0:02:17I love it when people say good stuff about my baking,
0:02:17 > 0:02:19which makes me bake more and more and more.
0:02:19 > 0:02:22Of course I want to win. I'm here to win, and I'd love to win.
0:02:22 > 0:02:25..and Jim from West Sussex.
0:02:25 > 0:02:28It means a lot to me to be taking part in Junior Bake Off.
0:02:28 > 0:02:32It means I can take my cooking to the next level.
0:02:32 > 0:02:36My passions are food, tractors and baking.
0:02:38 > 0:02:42Four passionate bakers, but only one will bake their way to a place
0:02:42 > 0:02:45in the semifinal. For the first challenge,
0:02:45 > 0:02:48the bakers must bake a batch of nine perfect cheese scones,
0:02:48 > 0:02:51following Paul's recipe.
0:02:51 > 0:02:53My top tips to make a great cheese scone
0:02:53 > 0:02:56is a very light touch when you add the liquid,
0:02:56 > 0:02:59and what we're looking for is a very light structure inside.
0:02:59 > 0:03:02The four bakers all have the same ingredients,
0:03:02 > 0:03:04and all have the same amount of time.
0:03:04 > 0:03:07But if they don't follow the method correctly,
0:03:07 > 0:03:10they could end up with completely different results.
0:03:12 > 0:03:15- Guys, have you washed your hands? - Yeah.- Yep!
0:03:15 > 0:03:19Right. Bakers, your cheesy scones are going to be judged
0:03:19 > 0:03:23on technique, taste, texture and appearance, OK?
0:03:23 > 0:03:25You've got one hour to complete your scones,
0:03:25 > 0:03:28and you've got to impress these judges for the first time.
0:03:28 > 0:03:31On your marks, get set...
0:03:31 > 0:03:34Bake!
0:03:34 > 0:03:37The first step is to blend together the flour, baking powder
0:03:37 > 0:03:40and butter. These guys know their way round a kitchen,
0:03:40 > 0:03:43so if you fancy baking, make sure you ask an adult.
0:03:43 > 0:03:4712-year-old Galway started baking when she was just four,
0:03:47 > 0:03:49and she has never looked back.
0:03:49 > 0:03:53- So, what sort of a baker are you? - Well, confident baker.
0:03:53 > 0:03:58I'm very independent. I don't require any help usually.
0:03:58 > 0:04:00How are you finding this challenge?
0:04:00 > 0:04:03- I've made scones before quite a lot. - Shrug of the shoulders.
0:04:03 > 0:04:06Like it, like it. Good luck. If you need me...
0:04:06 > 0:04:09Actually, you just said, "I don't need no help," so...
0:04:09 > 0:04:12if I see you struggling, I'll just walk by.
0:04:12 > 0:04:14The next task is to beat together eggs and milk
0:04:14 > 0:04:17and gradually work these into the flour mixture
0:04:17 > 0:04:19to make a nice wet dough.
0:04:19 > 0:04:2211-year-old Scott loves experimenting at home,
0:04:22 > 0:04:24often making up his own recipes.
0:04:24 > 0:04:26I'm feeling confident about this challenge
0:04:26 > 0:04:30because I've made scones before and I've had a lot of practice, so...
0:04:30 > 0:04:32Scott seems to be in control,
0:04:32 > 0:04:35but has he already made a crucial mistake?
0:04:35 > 0:04:38I'm good at following recipes most times.
0:04:39 > 0:04:42Oh, I didn't add the rest of that.
0:04:42 > 0:04:45I've forgotten to put the rest of the milk in this.
0:04:45 > 0:04:48It might turn out a bit dry. Yep, this is dry.
0:04:48 > 0:04:50Yeah, this is crumbly.
0:04:50 > 0:04:53But it won't fall apart, luckily.
0:04:53 > 0:04:56I can tell by looking at it. It won't fall apart.
0:04:56 > 0:04:59But Scott's error hasn't gone unnoticed.
0:04:59 > 0:05:03I think it's right to say Scott hasn't got scones on his mind at all.
0:05:03 > 0:05:07- He left milk in the jug.- There was a bit of a rush and a panic,
0:05:07 > 0:05:11but hopefully his scones'll come out not like biscuits.
0:05:11 > 0:05:14Try and get a bit more air in 'em. We'll see what happens later.
0:05:14 > 0:05:17With only half an hour to go, our bakers are furiously grating
0:05:17 > 0:05:21the key ingredient, cheese. 11-year- old Jim loves using ingredients
0:05:21 > 0:05:24from his small family farm, and has been baking seriously
0:05:24 > 0:05:26for the last two years.
0:05:26 > 0:05:30This challenge is bringing my competitive streak to the surface.
0:05:30 > 0:05:33I want to win it a lot more than I did yesterday.
0:05:33 > 0:05:38Jim Bob! How's it going? How did you get into baking in the first place?
0:05:38 > 0:05:41I entered some competitions, and I won a cup
0:05:41 > 0:05:44which hadn't been won by a boy or a man
0:05:44 > 0:05:47since 1921, when the cup was invented.
0:05:47 > 0:05:50Serious? So you've got a pretty good chance of winning this.
0:05:50 > 0:05:53- Might do.- Is that how you're going to impress the judges,
0:05:53 > 0:05:56- with that sort of skill? - Yeah, I think so.
0:05:56 > 0:05:58- You got anything up your sleeve? - Not really.
0:05:58 > 0:06:00- No?- Got no sleeves.
0:06:00 > 0:06:0512-year-old Sangita taught herself to bake two years ago.
0:06:05 > 0:06:08She bakes three times a week, and thinks about it every day.
0:06:08 > 0:06:10I'm quite confident. Out of five...
0:06:10 > 0:06:15Four? I made cheese-and-red-onion scones
0:06:15 > 0:06:18two weeks ago, and it was actually really nice.
0:06:18 > 0:06:22If the bakers are following the recipe precisely,
0:06:22 > 0:06:24they should get only nine scones out of the mixture.
0:06:24 > 0:06:27I've got lots.
0:06:27 > 0:06:30Four, eight...
0:06:31 > 0:06:3315.
0:06:33 > 0:06:3515 scones.
0:06:35 > 0:06:38It's a bit more than I expected,
0:06:38 > 0:06:40but they'll probably do.
0:06:40 > 0:06:44Jim's scones don't seem too bad in consistency,
0:06:44 > 0:06:47but he has managed to get 15 from them.
0:06:47 > 0:06:50They're going to be more like crackers than they are scones.
0:06:50 > 0:06:53Fingers crossed. I think they could be quite thin.
0:06:53 > 0:06:58With time pressing on, Scott and Sangita are finishing their scones
0:06:58 > 0:07:00- and popping them in the oven. - Lots of parmesan.
0:07:02 > 0:07:05But Galway and Jim are out to impress.
0:07:05 > 0:07:07They're trying out an advanced technique
0:07:07 > 0:07:09they hope will blow away the judges.
0:07:09 > 0:07:13I've put my scones in the fridge. That way I can double-glaze them,
0:07:13 > 0:07:16which will make them shinier, more impressive.
0:07:16 > 0:07:19I'm pulling out all the stops to get the edge.
0:07:19 > 0:07:21I'm going to put them in the fridge.
0:07:21 > 0:07:24If their double-glazing technique doesn't pay off,
0:07:24 > 0:07:27then, they've wasted valuable time.
0:07:27 > 0:07:30OK, guys. You've got 15 minutes left to bake.
0:07:43 > 0:07:47All Jim and Galway can do now is wait,
0:07:47 > 0:07:50knowing that time is rapidly running out.
0:07:50 > 0:07:52But Scott and Sangita are racing ahead
0:07:52 > 0:07:55to get their scones out with plenty of time to spare.
0:07:55 > 0:07:59I'm quite happy about these, because they've turned out quite well,
0:07:59 > 0:08:01better than I expected.
0:08:01 > 0:08:04Meanwhile, double-glazers Jim and Galway
0:08:04 > 0:08:06couldn't be cutting it any finer.
0:08:06 > 0:08:09OK, bakers. You've got one minute left to go.
0:08:18 > 0:08:21- Are you praying? Were you praying? - No, I'm counting down.
0:08:21 > 0:08:24- Oh. Sorry. I thought you were praying.- One, zero. OK.
0:08:34 > 0:08:36OK, guys. Time's up.
0:08:36 > 0:08:39Please step away from your worktops.
0:08:49 > 0:08:52For the first time, our bakers are to be judged
0:08:52 > 0:08:55by two of the country's top experts.
0:08:55 > 0:08:58The judges are looking for nine cheese scones
0:08:58 > 0:09:02with a golden colour and an even distribution of cheese.
0:09:02 > 0:09:07I think overall, I'm shocked about how many you've got from the mix.
0:09:07 > 0:09:11If you've got a lot, you've made the mix too thin,
0:09:11 > 0:09:14but nine is the ideal number that we're looking for.
0:09:14 > 0:09:16And here we have nine from Galway.
0:09:16 > 0:09:19Independent baker Galway risked her timing
0:09:19 > 0:09:21by double-glazing her scones.
0:09:21 > 0:09:24But will this set her apart from the competition?
0:09:24 > 0:09:27That one is a pretty good example, isn't it?
0:09:27 > 0:09:30- Yep.- Nice and brown underneath.
0:09:32 > 0:09:34Got a nice texture inside, as well.
0:09:36 > 0:09:39Mmm! That tastes really good, doesn't it?
0:09:39 > 0:09:43I like the taste. The colour's good. I think you've done extremely well.
0:09:43 > 0:09:48Confident Jim has made 15 scones - that's six more than asked for.
0:09:48 > 0:09:51But will their taste and texture make up for it?
0:09:51 > 0:09:55Now, Jim, are you feeding the 5,000 here?
0:09:55 > 0:09:59- 15, maybe. - Why did you do 15 and not nine?
0:09:59 > 0:10:03Because I'd already rolled it out, and I didn't realise I'd get 15,
0:10:03 > 0:10:05but I did.
0:10:06 > 0:10:09Well, considering you've made so many,
0:10:09 > 0:10:12they're just smaller. There's nothing wrong with them at all.
0:10:12 > 0:10:15Experienced scone-maker Sangita breezed through the bake,
0:10:15 > 0:10:18but made more scones than she should have.
0:10:18 > 0:10:20Will this count against her?
0:10:20 > 0:10:24Again we've got rather more than nine,
0:10:24 > 0:10:27and they're not an even height.
0:10:27 > 0:10:31- That one, because it's smaller, is slightly over-baked.- Yeah.
0:10:32 > 0:10:34Nice and brown underneath.
0:10:34 > 0:10:37This one, actually, because it's bigger,
0:10:37 > 0:10:41- could have done with a bit longer. - The little ones will be fine,
0:10:41 > 0:10:44but the bigger ones will have this issue.
0:10:44 > 0:10:46Science-mad Scott sped through the recipe,
0:10:46 > 0:10:49but forgot to add all of his milk and eggs.
0:10:49 > 0:10:52Will Mary and Paul be able to tell by the taste?
0:10:52 > 0:10:55The colour looks OK. You've added plenty of parmesan.
0:10:55 > 0:10:57Let's have a look.
0:11:01 > 0:11:05- No. For me, it's a little bit tough. - It feels dry in the mouth.
0:11:05 > 0:11:08You haven't added all the liquid, so it's made it quite dry
0:11:08 > 0:11:10before you've even baked it.
0:11:10 > 0:11:13You have completed your first challenge.
0:11:13 > 0:11:17You do have one more to face before Mary and Paul decide
0:11:17 > 0:11:21who goes through to the semifinal. Fingers crossed, and good luck.
0:11:21 > 0:11:24I agree with the judges' comments because...
0:11:24 > 0:11:28well, it's just correct, because I forgot to do a lot of things.
0:11:28 > 0:11:31I agreed with them that they were a little bit undercooked,
0:11:31 > 0:11:34and they needed a little bit more time.
0:11:34 > 0:11:37For the inventive bake, I need to keep my standards high,
0:11:37 > 0:11:39and bake the best I can.
0:11:39 > 0:11:42For the next round I'll have to crank it up a notch,
0:11:42 > 0:11:45because I'm not in the lead at the moment,
0:11:45 > 0:11:48but I think I can get there if I just bake my heart off.
0:11:58 > 0:12:01Bakers, it's time for your second test.
0:12:01 > 0:12:05Your task is to make a cake inspired by today's theme - royalty.
0:12:05 > 0:12:09Mary and Paul are going to be looking for great ideas,
0:12:09 > 0:12:14clever decorating, and most of all, it's got to taste fantastic.
0:12:14 > 0:12:16On your marks, get set...
0:12:17 > 0:12:19Bake!
0:12:19 > 0:12:21The bakers have 90 minutes to complete the cakes
0:12:21 > 0:12:24they've been practising at home.
0:12:24 > 0:12:27This is their chance to show they have the baking skills
0:12:27 > 0:12:29the judges are looking for.
0:12:29 > 0:12:34In the first challenge, Scott's scones weren't quite up to scratch.
0:12:34 > 0:12:36Every bit counts.
0:12:36 > 0:12:39This time he's playing it safe with a twist on a classic royal cake.
0:12:39 > 0:12:42- Scott, how's it going, buddy? - Quite well so far.
0:12:42 > 0:12:45What are you making for us for this round?
0:12:45 > 0:12:48I know it sounds a bit basic, but it's a Victoria sponge
0:12:48 > 0:12:52- with butter icing.- Is it because it's a classic English tea cake?
0:12:52 > 0:12:56It was made for a queen. That means it can be made for a queen again,
0:12:56 > 0:13:00- so it's fit for royalty.- Are you going through to the semifinal?
0:13:00 > 0:13:04I might have a chance if I try. My scones definitely haven't won it.
0:13:04 > 0:13:07Yeah, but this is the chance to pull it back.
0:13:07 > 0:13:10- Yeah. This... - Don't think about the scones.
0:13:10 > 0:13:12- This is what's going to win it. - They're 'sgone.
0:13:12 > 0:13:15The scones are 'sgone. In the past.
0:13:15 > 0:13:17This is where you've got to pull it back.
0:13:17 > 0:13:20- Are you going to do that? - Yeah.- Good stuff.
0:13:22 > 0:13:25After getting the top comments in the first challenge,
0:13:25 > 0:13:28Galway has got high hopes for her royal cake.
0:13:28 > 0:13:31I'm making a chocolate-sponge surprise,
0:13:31 > 0:13:34and it's fit for royalty because it's got piped rosettes on the top
0:13:34 > 0:13:37and special chocolate decorations.
0:13:37 > 0:13:40I've been told many times by my family and friends
0:13:40 > 0:13:43that it tastes amazing, and it looks amazing
0:13:43 > 0:13:46when it's been decorated.
0:13:46 > 0:13:50Jim seriously risked running out of time in the last bake,
0:13:50 > 0:13:53and it's not something he wants to repeat with his royal cake.
0:13:53 > 0:13:58My cake is an orange cake with lavender icing.
0:13:58 > 0:14:01I think it's a quite tight time schedule.
0:14:01 > 0:14:06I mean, I've got bits of it where I know I've got time,
0:14:06 > 0:14:11but there are bits of it where I know I've got to be quick,
0:14:11 > 0:14:13otherwise I won't have time.
0:14:13 > 0:14:16Ah! Idea!
0:14:17 > 0:14:20So quick-paced, this boy, isn't he? He's like a whippet.
0:14:20 > 0:14:22Fantastic!
0:14:22 > 0:14:25Earlier, Sangita under-baked some of her scones,
0:14:25 > 0:14:28and the judges are keeping a watchful eye over her royal cake.
0:14:28 > 0:14:30- Sangita!- Hello.
0:14:30 > 0:14:33Hi. So, what cake are you making for us today?
0:14:33 > 0:14:36I'm going to be making a vanilla sponge
0:14:36 > 0:14:39and strawberry buttercream, using fresh strawberries,
0:14:39 > 0:14:43- not strawberry extract. - What are you covering the cake with?
0:14:43 > 0:14:46Rolled-out icing with the Union Jack.
0:14:46 > 0:14:48Are you going to be painting the top of it,
0:14:48 > 0:14:52- or using the fruit for the colours? - The fruit. Red for the middle,
0:14:52 > 0:14:54raspberries for X bit, and blueberries for the...
0:14:54 > 0:14:59- And the white, leaving it as it is? - Yeah.- Oh! That's a nice touch.
0:14:59 > 0:15:02With all the bakers making good time,
0:15:02 > 0:15:05the cake mixtures start going into the oven.
0:15:05 > 0:15:07But Jim has a problem.
0:15:07 > 0:15:11What have I forgotten? Something. Um...
0:15:11 > 0:15:13Put them in.
0:15:15 > 0:15:17HE WHISTLES
0:15:17 > 0:15:20Have I forgotten something?
0:15:20 > 0:15:23I've just realised that something terrible has happened,
0:15:23 > 0:15:26- so I've got to get these out of the oven.- Go, go!
0:15:26 > 0:15:28- They're not going to rise. - What have you done?
0:15:28 > 0:15:31Vital thing forgotten. Baking powder!
0:15:31 > 0:15:36Oh! This is tough. Wow, that's a lot of baking powder!
0:15:36 > 0:15:40- How long has it been in there? - Literally a couple of minutes,
0:15:40 > 0:15:43- which is OK. - You've got to be careful here, Jim.
0:15:43 > 0:15:46- Yeah. - I mean, you've got about an hour.
0:15:46 > 0:15:49Is it worth making another one? I'm just throwing it out there.
0:15:49 > 0:15:51I can't. It's not worth it.
0:15:51 > 0:15:54Now all Jim can do is cross his fingers
0:15:54 > 0:15:57- and hope for the best. - HE SIGHS
0:15:57 > 0:15:59And with all the bakers' royal cakes now in the oven,
0:15:59 > 0:16:02they're all playing the waiting game.
0:16:02 > 0:16:06If our bakers think getting judged by Mary and Paul is daunting,
0:16:06 > 0:16:09imagine baking for royalty!
0:16:09 > 0:16:12I met a baker that did just that.
0:16:12 > 0:16:15The royal wedding of Prince William and Kate Middleton
0:16:15 > 0:16:18was a glorious event none of us will ever forget,
0:16:18 > 0:16:21and their incredible cake was as grand as the occasion itself.
0:16:21 > 0:16:25But who was the baking brains behind the masterpiece?
0:16:25 > 0:16:29Meet Fiona Cairns, who, along with her crack baking team,
0:16:29 > 0:16:34spent eight weeks designing and creating the cake to end all cakes.
0:16:34 > 0:16:37'If anyone's going to know about baking for royalty, it's her.'
0:16:37 > 0:16:42Fiona! Wow, I feel like I'm in the presence of royalty here.
0:16:42 > 0:16:45- Oh, gosh, no! - How are you?- I'm very well.
0:16:45 > 0:16:49Now, you made the official wedding cake. What was your inspiration?
0:16:49 > 0:16:51Well, the brief came from Catherine.
0:16:51 > 0:16:55She had quite an idea of what she wanted her dress to look like,
0:16:55 > 0:16:58her cake to look like, the Abbey, and it was all part of a story.
0:16:58 > 0:17:01I brought my one in. What do you think?
0:17:01 > 0:17:04Very patriotic. Not sure it's suitable for a royal wedding, though.
0:17:04 > 0:17:08Luckily Fiona's got a few tips to help me out.
0:17:08 > 0:17:10To decorate the royal wedding cake,
0:17:10 > 0:17:13Fiona's team were asked to include 17 different types of flowers,
0:17:13 > 0:17:18and they made over 900 individual sugar flowers and leaves.
0:17:18 > 0:17:21Now, Aaron, the lily of the valley, which was on the top of the cake,
0:17:21 > 0:17:25is one of the most important flowers, and it means sweetness and humility.
0:17:25 > 0:17:29- Right. Let's do this. - First of all you've got your icing.
0:17:29 > 0:17:33Now, this is flour paste, or you can use a modelling paste.
0:17:33 > 0:17:36We're going to make something that's called the Mexican hat.
0:17:36 > 0:17:39We're going to make a cone. The top of the hat
0:17:39 > 0:17:43is actually the back of the flower. Once you've learnt this technique,
0:17:43 > 0:17:45- you can make all sorts of flowers. - If you'd said that,
0:17:45 > 0:17:49the technical term like that, I'd have known straight away.
0:17:49 > 0:17:51I would've banged two out by now.
0:17:51 > 0:17:53There's lots of detail going on here.
0:17:53 > 0:17:56One thing for the bakers - is it important
0:17:56 > 0:18:00- that it tastes as good as it looks? - Every single time,
0:18:00 > 0:18:04even if you're the best decorator in the world.
0:18:04 > 0:18:07If the cake is cut and it doesn't taste good,
0:18:07 > 0:18:11there's no point in making the cake. They're equally important.
0:18:11 > 0:18:13So, what do you think?
0:18:13 > 0:18:18I think, Aaron, that that's very good for a first lily of the valley.
0:18:18 > 0:18:20I'm going to pop that on. So, I've done one.
0:18:20 > 0:18:24She's done about 400, and she can just give me a couple of them.
0:18:24 > 0:18:27- I'll only take the little ones. - All right. OK.
0:18:27 > 0:18:29- You know what... - I'll make it that one.
0:18:29 > 0:18:32The little ones?!
0:18:32 > 0:18:36What are your top tips for anyone that's baking a royal cake?
0:18:36 > 0:18:39I would say plan, and then practise.
0:18:39 > 0:18:44And passion - it's so important to love what you're doing.
0:18:44 > 0:18:47There you have it. We've got the three Ps from Fiona.
0:18:47 > 0:18:49We've got practice, planning and passion.
0:18:49 > 0:18:52OK? So if you stick with those guidelines,
0:18:52 > 0:18:54you'll have a lovely royal cake of your own.
0:18:54 > 0:18:57Now, I'm going to finish this off. What I'm going to do, though,
0:18:57 > 0:19:01as a little gift, I'll leave you that, so when Harry gets married,
0:19:01 > 0:19:04- it's ready.- Will he like it? - Yeah. You can go on holiday.
0:19:04 > 0:19:06- All right. All the best.- Bye-bye.
0:19:08 > 0:19:10With their sponges still rising,
0:19:10 > 0:19:14it's time for the bakers to prepare their buttercream fillings,
0:19:14 > 0:19:17and it seems like they're making a right royal mess.
0:19:17 > 0:19:19It just goes everywhere!
0:19:23 > 0:19:25It went everywhere.
0:19:28 > 0:19:31I'm guessing it's going to be quite strong.
0:19:33 > 0:19:36Mmm! It's good!
0:19:41 > 0:19:43Don't you eat the stuff for my cake!
0:19:43 > 0:19:47Time is running out, and Sangita and Scott have just enough time
0:19:47 > 0:19:50to cool their sponges and apply the decorations.
0:19:50 > 0:19:53My sponges are all looking brilliant.
0:19:53 > 0:19:56I think my cake's good. It's come out the right colour.
0:19:56 > 0:19:59But just like before, Jim and Galway are falling behind.
0:19:59 > 0:20:02Their sponges still haven't finished baking.
0:20:02 > 0:20:05This is the last two minutes. I'm just taking them out.
0:20:05 > 0:20:07They're not cooked yet.
0:20:07 > 0:20:10And it's not just time issues Jim has to worry about.
0:20:10 > 0:20:13The judges know all about his earlier cake-tastrophe,
0:20:13 > 0:20:15and want answers.
0:20:15 > 0:20:18- You had a problem with your baking powder.- I forgot it.
0:20:18 > 0:20:21Luckily it was only in there for less than a minute,
0:20:21 > 0:20:23so I took it out, put the baking powder in.
0:20:23 > 0:20:26- What, into the tin?- Er...yes.
0:20:26 > 0:20:28I put half in each and mixed it round,
0:20:28 > 0:20:31which isn't very bakingly-like.
0:20:31 > 0:20:34TIMER BEEPS
0:20:34 > 0:20:36- I'm going to check. - You having another look?
0:20:36 > 0:20:38Still not good enough.
0:20:38 > 0:20:42Jim's problems are mounting up, but can he keep his cool
0:20:42 > 0:20:44and rescue his royal cake?
0:20:44 > 0:20:46OK. You're down to your last 15 minutes of baking.
0:20:49 > 0:20:52I need to add more icing sugar to make it thicker.
0:20:52 > 0:20:55Knowing that Scott and Sangita are racing ahead,
0:20:55 > 0:20:57Galway and Jim press on with their decorations,
0:20:57 > 0:21:00in the hope that this might still give them the edge.
0:21:00 > 0:21:02I've chosen flowers for my cake,
0:21:02 > 0:21:05because it makes it look even more royal.
0:21:05 > 0:21:08With time against all our bakers,
0:21:08 > 0:21:11Scott and Sangita's cakes are really starting to take shape,
0:21:11 > 0:21:15but Jim's princely patience has finally run out.
0:21:15 > 0:21:19He needs to cool his cake fast to have enough time to decorate.
0:21:22 > 0:21:25At last Galway's taken her sponges out of the oven,
0:21:25 > 0:21:27but Paul's spotted a major problem.
0:21:27 > 0:21:30I've just seen her cake coming out. Did you notice it?
0:21:30 > 0:21:33- It's got a big sink in the middle. - Yes. My heart sank for her.
0:21:33 > 0:21:36It's just what you don't want to happen.
0:21:38 > 0:21:42OK, dudes! Five minutes left to go.
0:21:43 > 0:21:47Our bakers are working furiously to decorate their cakes
0:21:47 > 0:21:49to a royal standard, but for Galway,
0:21:49 > 0:21:51things seem to be going from bad to worse.
0:21:51 > 0:21:54I'm pasting my buttercream for the filling,
0:21:54 > 0:21:58and it's melted a bit round the side
0:21:58 > 0:22:01because my cake hasn't completely cooled,
0:22:01 > 0:22:03so I've got to hope for the best.
0:22:04 > 0:22:08OK, guys, this is it. One minute left to go.
0:22:08 > 0:22:10Not good. Um...
0:22:22 > 0:22:26OK, bakers, your time is up. Please step away from your worktops.
0:22:36 > 0:22:39For three of our bakers, this is the last time
0:22:39 > 0:22:42they will face the judges,
0:22:42 > 0:22:44as only one can go through to the semifinal.
0:22:44 > 0:22:48'Mary and Paul will judge their royal bakes
0:22:48 > 0:22:51'on ideas, presentation and taste.'
0:22:51 > 0:22:53First to face the judges is Sangita.
0:22:53 > 0:22:56Her Union Jack vanilla sponge with fresh-strawberry buttercream
0:22:56 > 0:22:59went without a hitch. But will Paul and Mary give her cake
0:22:59 > 0:23:02the seal of approval?
0:23:02 > 0:23:05The problem that we've got, using the sugar paste
0:23:05 > 0:23:07on the outside, then putting liquid on the top,
0:23:07 > 0:23:11because the fruit itself will bleed, and that's what's happened.
0:23:11 > 0:23:15- The idea is very, very good. - It does look royal.- It does.
0:23:19 > 0:23:24It's a very good sponge. The chopped- up fruit you put in the buttercream,
0:23:24 > 0:23:26the juice has gone into the sponge
0:23:26 > 0:23:30and made it really extra-soft, hasn't it? It is very, very tasty.
0:23:30 > 0:23:33I love strawberry sponge, so it ticks all the boxes for me.
0:23:33 > 0:23:35Despite adding his baking powder late,
0:23:35 > 0:23:38Jim created an orange cake with a lavender buttercream,
0:23:38 > 0:23:42decorated with edible flowers and white-chocolate sticks.
0:23:42 > 0:23:45But will his cake's striking looks and bold flavours
0:23:45 > 0:23:47make up for his mistake?
0:23:47 > 0:23:49OK, I know there's a cake in here somewhere.
0:23:50 > 0:23:53I think the outside looks great.
0:23:53 > 0:23:56The ideas that you had are very good.
0:24:00 > 0:24:03- The orange is coming through.- Um...
0:24:03 > 0:24:07Too much baking powder. I'm getting quite a zing coming through now.
0:24:07 > 0:24:10The baking powder is the overwhelming flavour.
0:24:10 > 0:24:13That's the biggest issue that you have.
0:24:13 > 0:24:15Hoping to put his cheese scones behind him,
0:24:15 > 0:24:19Scott's created a twist on the traditional Victoria sponge
0:24:19 > 0:24:22using buttercream, fresh fruit and gem sweets.
0:24:22 > 0:24:25Will his royal cake turn his fortunes around?
0:24:25 > 0:24:28I think it looks like a crown. You've done a good job.
0:24:28 > 0:24:32I like the way you've done the top. You've got a lovely pattern,
0:24:32 > 0:24:36- but you've got icing down the side. - Yeah. I tried to wipe it off.
0:24:39 > 0:24:43Great sponge! I think you've got a lovely flavour. I really do.
0:24:44 > 0:24:46Galway made the perfect cheese scones,
0:24:46 > 0:24:49but hit problems when her chocolate-sponge surprise
0:24:49 > 0:24:51took too long to bake and sank in the middle.
0:24:51 > 0:24:55Can her royal cake still seal her place in the semifinal?
0:24:55 > 0:24:58Visually there's a few problems. There's a dip in the sponge.
0:24:58 > 0:25:01The cake is a five-egg mixture,
0:25:01 > 0:25:05and it's a little bit too much mixture to go into a 20cm tin,
0:25:05 > 0:25:09so it's took longer than you thought it was going to to cook.
0:25:12 > 0:25:16The actual cake tastes really good.
0:25:16 > 0:25:20Your icing, it does taste a little of raw cocoa.
0:25:20 > 0:25:24It's gone a little bit grainy in the buttercream itself.
0:25:24 > 0:25:29Guys, thanks for all your hard work. You've done very well.
0:25:29 > 0:25:32Mary and Paul now have to go away to make the tough decision
0:25:32 > 0:25:37on who goes through to the semifinals. Good luck.
0:25:41 > 0:25:44But what exactly are the judges thinking?
0:25:44 > 0:25:49I mean, I like this. Sangita's done a strawberry gateau, essentially.
0:25:49 > 0:25:51The sponge is baked well.
0:25:51 > 0:25:54The fresh strawberries folded into the buttercream has worked,
0:25:54 > 0:25:58- cos you get that strawberry flavour. - And when you look down on it,
0:25:58 > 0:26:00you've got the Union Jack. Looks very royal.
0:26:00 > 0:26:03When Paul told me that he really loved my cake,
0:26:03 > 0:26:07I felt so ecstatic inside,
0:26:07 > 0:26:09and I was so happy that at least he liked my cake.
0:26:09 > 0:26:13When we move on to Jim, he's executed the outside,
0:26:13 > 0:26:16and thought about it extremely well.
0:26:16 > 0:26:18But there was problems with the sponge.
0:26:18 > 0:26:23He's put quite a lot of himself in that. It was very original.
0:26:23 > 0:26:26I thought the judges' comments were fair,
0:26:26 > 0:26:29and I did make a few mistakes. I hope they can see through that
0:26:29 > 0:26:31and see that I'm a good baker.
0:26:31 > 0:26:35When you move on to Scott, this particular cake's really nice.
0:26:35 > 0:26:38The flavour of the raspberry and buttercream was very good.
0:26:38 > 0:26:41He had a few issues with the scones, and ended up with that,
0:26:41 > 0:26:43so I think Scott's done really well.
0:26:43 > 0:26:47I think I have done enough to get through to the semifinal,
0:26:47 > 0:26:49because I've worked quite hard with the cakes,
0:26:49 > 0:26:51and I've got my decoration right.
0:26:51 > 0:26:55The scones, this morning, of Galway were very good.
0:26:55 > 0:26:59She's a good all-rounder, but I think this afternoon,
0:26:59 > 0:27:02- she's had some big issues. - Um, unfortunately
0:27:02 > 0:27:05it took rather a long time to cook, so there's a dip in it.
0:27:05 > 0:27:08I know what she was trying to achieve. It was just within reach,
0:27:08 > 0:27:11but the whole thing comes collapsing down.
0:27:11 > 0:27:14They liked the flavour, but the presentation wasn't the best.
0:27:14 > 0:27:18I think it will be quite close between me and the other contestants.
0:27:29 > 0:27:32Mary and Paul have made their decision,
0:27:32 > 0:27:39and the person that's going through to the semifinal is...
0:27:45 > 0:27:47- ..Sangita! - THEY CHEER AND APPLAUD
0:27:49 > 0:27:53I am very surprised to get through to the semifinals.
0:27:53 > 0:27:56I was just not ready for it.
0:27:56 > 0:28:00Her cake was baked well, and that cake represented Britain.
0:28:00 > 0:28:02She'd got very good scones to start with,
0:28:02 > 0:28:06and when you looked at Sangita's cake, the Union Jack -
0:28:06 > 0:28:08couldn't be more royal than that.
0:28:08 > 0:28:11I'm really happy. Really, really happy.
0:28:11 > 0:28:15So, Sangita has made it to the semifinals.
0:28:15 > 0:28:18But how will it be next time, when four new bakers battle it out
0:28:18 > 0:28:21in two of the toughest tasks yet?
0:28:21 > 0:28:24It's pink-velvet cake now. I've changed the name.
0:28:24 > 0:28:26I might not have enough time.
0:28:26 > 0:28:28I'm hoping the judges will enjoy eating it.
0:28:28 > 0:28:30Ooh! Straight in the face.
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0:28:34 > 0:28:38E-mail subtitling@bbc.co.uk
0:28:38 > 0:28:39.