0:00:02 > 0:00:03The famous bake off tent is up.
0:00:03 > 0:00:05The ovens are preheated and the aprons are on.
0:00:05 > 0:00:09Over the next three weeks, a batch of the UK's best junior bakers
0:00:09 > 0:00:12face the biggest baking battle on Earth,
0:00:12 > 0:00:14but only one can be victorious.
0:00:14 > 0:00:16So grab your whisks, pop the kettle on,
0:00:16 > 0:00:19cos you're about to indulge in the new series of Junior Bake Off.
0:00:21 > 0:00:26From thousands of applications, 40 have made it to the bake off tent.
0:00:26 > 0:00:27Score.
0:00:27 > 0:00:31I really, really, really, really, really want to win this.
0:00:31 > 0:00:35To win it would be nuts. It'd be crazy if I did win it.
0:00:35 > 0:00:39But to become champion, they'll have to bake their hearts out.
0:00:39 > 0:00:42I love baking. There's almost like a magic to it.
0:00:42 > 0:00:44Come on. Bake!
0:00:44 > 0:00:46Boom!
0:00:49 > 0:00:51'They'll face cakes...'
0:00:51 > 0:00:52Oh, Jiminy.
0:00:52 > 0:00:53'..biscuits...'
0:00:53 > 0:00:56It's pretty tricky. We're under so much pressure.
0:00:56 > 0:00:57'..and pastry.'
0:00:57 > 0:00:59I really don't want a soggy bottom.
0:00:59 > 0:01:02'In a bid to impress the judges -
0:01:02 > 0:01:04'baking royalty Mary Berry... '
0:01:04 > 0:01:06It just melts in the mouth.
0:01:06 > 0:01:08We're looking for an all-round baker.
0:01:08 > 0:01:10They've got to be methodical,
0:01:10 > 0:01:13and they've certainly got to have a passion for baking.
0:01:13 > 0:01:16'And award-winning pastry chef James Martin.'
0:01:16 > 0:01:19I was about eight years old when I got my first chef's jacket.
0:01:19 > 0:01:22If you ask any chef that's gone on to achieve success,
0:01:22 > 0:01:24it all starts when you're about this age.
0:01:24 > 0:01:27That's as good as it's going to get.
0:01:27 > 0:01:29Little bit nerve-racking that they're wandering around
0:01:29 > 0:01:32- looking out for our mistakes. - They asked for ten.
0:01:32 > 0:01:35And we know how much of a bad mood James gets in don't we...?
0:01:35 > 0:01:36All right, mate?
0:01:40 > 0:01:41'Who will rise?'
0:01:41 > 0:01:43- Done it.- Yes.
0:01:43 > 0:01:44Yep, that's perfect.
0:01:44 > 0:01:46'Who will crumble?'
0:01:46 > 0:01:48GASPING
0:01:48 > 0:01:49Cake catastrophe.
0:01:49 > 0:01:52Who will be crowned Junior Bake Off Champion?
0:01:52 > 0:01:54This cannot end well.
0:01:54 > 0:01:55Done.
0:01:57 > 0:01:59Baking powder.
0:02:03 > 0:02:05Today is the first of the heats.
0:02:05 > 0:02:08Four bakers will face two tough tests.
0:02:08 > 0:02:10First, the technical challenge.
0:02:10 > 0:02:13They have to follow James' biscotti recipe to the letter.
0:02:15 > 0:02:17The second is the Showstopper.
0:02:17 > 0:02:21They must impress with an incredible cake inspired by today's theme -
0:02:21 > 0:02:22racing.
0:02:23 > 0:02:27Only one will make it through to the semifinal. But who will it be?
0:02:32 > 0:02:33Griffin from North Wales.
0:02:33 > 0:02:35Being on Junior Bake Off
0:02:35 > 0:02:38it's literally the greatest opportunity ever.
0:02:38 > 0:02:39When I'm older, I want to have a farm
0:02:39 > 0:02:43and then have my own bakery from like organics just from the field.
0:02:43 > 0:02:45Anna from Kent.
0:02:47 > 0:02:52I love baking because it releases my stress from school homework.
0:02:52 > 0:02:54It's a nice way to relax.
0:02:54 > 0:02:57Alexandre from Hertfordshire.
0:02:58 > 0:02:59It's amazing to be here
0:02:59 > 0:03:03and to think that only 40 bakers get the experience.
0:03:03 > 0:03:05I feel so special.
0:03:06 > 0:03:08Or Brinta from London.
0:03:08 > 0:03:13I'm 100% ready to bake my socks off. I really want to win.
0:03:13 > 0:03:17To prove they deserve a place in the semifinal,
0:03:17 > 0:03:20these four passionate bakers are about to show off their skills
0:03:20 > 0:03:22in the technical challenge.
0:03:28 > 0:03:31Bakers, welcome to the Junior Bake Off tent.
0:03:31 > 0:03:35You've made it. But right now is where the hard work begins.
0:03:35 > 0:03:38Your first test is the technical challenge.
0:03:38 > 0:03:42James and Mary would like you to bake biscotti.
0:03:42 > 0:03:45It's an Italian twice-baked biscuit.
0:03:45 > 0:03:47If that wasn't enough,
0:03:47 > 0:03:50they want you to make some lovely home-made fresh lemonade.
0:03:50 > 0:03:53The biscuits we're looking for are a uniform shape,
0:03:53 > 0:03:57but most importantly we're looking for the correct thickness and size.
0:03:57 > 0:04:01And the fruit and nut filling must be evenly distributed
0:04:01 > 0:04:04and the bake must be beautifully crisp when you bite into it.
0:04:04 > 0:04:08You've got an hour and 15 minutes. Have you washed your hands?
0:04:08 > 0:04:09ALL: Yes.
0:04:09 > 0:04:12Good stuff. On your marks, get set...bake.
0:04:14 > 0:04:16'These guys know their way around the kitchen,
0:04:16 > 0:04:20'so if you fancy baking make sure you ask an adult first.'
0:04:22 > 0:04:25It's really fun to try something new.
0:04:25 > 0:04:28Then you do it a few times and it sort of becomes second nature.
0:04:32 > 0:04:36I'm a bit nervous cos it could go all horribly wrong.
0:04:36 > 0:04:38'Well, I hope it doesn't,
0:04:38 > 0:04:41'because James and Mary are watching every move.'
0:04:43 > 0:04:45So, James, biscotti. Your recipe.
0:04:45 > 0:04:47A great challenge.
0:04:47 > 0:04:50It's baked in two parts - the first bit you don't want them too brown
0:04:50 > 0:04:51otherwise it becomes too dry,
0:04:51 > 0:04:54but you want to make sure they're fully cooked
0:04:54 > 0:04:56or when you cut it, they're going to be soft in the middle.
0:04:56 > 0:04:58The texture comes from the second bake.
0:04:58 > 0:05:00It must be done without colour. All you want to do is dry it out.
0:05:00 > 0:05:04I can see the lemonade soaking up quite quickly.
0:05:04 > 0:05:06Let's hope they follow the recipe very carefully
0:05:06 > 0:05:09and that's what they should achieve.
0:05:10 > 0:05:12Biscotti are made by combining flour,
0:05:12 > 0:05:16caster sugar and baking powder.
0:05:16 > 0:05:21Then in go the dried fruits, nuts, lemon zest and juice.
0:05:21 > 0:05:23I've never made biscotti before, actually.
0:05:23 > 0:05:26So it'll be a new experience for me.
0:05:26 > 0:05:2912-year-old Alexandre is extremely proud of his French heritage
0:05:29 > 0:05:32and wants to become the next Michel Roux.
0:05:32 > 0:05:35My Signature Bake would be things like croissant
0:05:35 > 0:05:39and puff pastry, which look pretty impressive
0:05:39 > 0:05:43and are quite hard to make but the end result is amazing.
0:05:43 > 0:05:47James' recipe says to use two beaten eggs,
0:05:47 > 0:05:51but one baker has decided to use just half the mix.
0:05:51 > 0:05:55I'm not worried about the recipe cos it looks quite easy.
0:05:55 > 0:05:5712-year-old Brinta's crazy about sports
0:05:57 > 0:06:01and hopes her baking will impress two people in particular.
0:06:01 > 0:06:05I'm excited to meet the judges. It feels amazing, really.
0:06:05 > 0:06:06It's really cool.
0:06:06 > 0:06:09I've never made biscotti before. I am a bit worried about this
0:06:09 > 0:06:13because I don't know what the consistency is meant to be.
0:06:13 > 0:06:1511-year-old Griffin loves living in the country
0:06:15 > 0:06:17with his horse and his two dogs.
0:06:17 > 0:06:21He started baking with his auntie when he was eight years old.
0:06:21 > 0:06:24I am quite a precise baker, so it has to be perfect.
0:06:27 > 0:06:30When mixed, the dough should be soft and sticky.
0:06:30 > 0:06:33Probably half the mixture's on my hands.
0:06:33 > 0:06:36'11-year-old Anna learnt to bake at Brownies
0:06:36 > 0:06:38'whilst earning her Hostess Badge.'
0:06:38 > 0:06:41So what age did you actually say, "I'm going to be a baker."
0:06:41 > 0:06:46Probably when I was...six.
0:06:46 > 0:06:48So that's five years.
0:06:48 > 0:06:52And you haven't still...haven't found the technique to get
0:06:52 > 0:06:54that off your hands. That's good.
0:06:54 > 0:06:58Well, I'll tell you what - put your hands out and then...
0:06:58 > 0:06:59rub them together.
0:07:02 > 0:07:03Boom, shackalacka.
0:07:07 > 0:07:11The soft dough needs to be transferred into the oven quickly
0:07:11 > 0:07:12so that it keeps its shape.
0:07:14 > 0:07:17Now I can get moving forward, on with the lemonade.
0:07:18 > 0:07:22The lemonade shouldn't be too sweet or too sour.
0:07:22 > 0:07:24Tricky.
0:07:24 > 0:07:26I don't think it's sweet enough
0:07:26 > 0:07:29cos there's sort of a bittery lemony taste,
0:07:29 > 0:07:34so I think it's too empowering so I'm adding some sugar.
0:07:40 > 0:07:42Yeah, I'm happy with that.
0:07:46 > 0:07:50OK, you fabulous bakers, you've got half an hour left.
0:07:50 > 0:07:5230 minutes, y'all.
0:07:52 > 0:07:54Yeah, that's ready.
0:07:57 > 0:08:01In order to cut the baked biscotti cleanly, it should be left to cool.
0:08:03 > 0:08:06But one baker isn't hanging around.
0:08:06 > 0:08:08It's kind of breaking.
0:08:08 > 0:08:10I'm going to put them in the fridge to cool down
0:08:10 > 0:08:11cos I only have 30 minutes.
0:08:13 > 0:08:16This one was too brown. And it looks smaller.
0:08:16 > 0:08:18Now we're going to do slicing and dicing.
0:08:23 > 0:08:25I thought you were a little bit nervous,
0:08:25 > 0:08:28so I got my main man Alex over there.
0:08:28 > 0:08:30Alex!
0:08:30 > 0:08:32Yeah, bust a little tune.
0:08:32 > 0:08:34Beatbox it up, yeah? Go.
0:08:34 > 0:08:36HE BEATBOXES
0:08:36 > 0:08:37Slower, slower.
0:08:38 > 0:08:39# I like to bake
0:08:39 > 0:08:41# My mate's called Jake
0:08:41 > 0:08:43# I sit near a lake
0:08:43 > 0:08:44# I eat cake
0:08:44 > 0:08:46# It ain't fake
0:08:47 > 0:08:48# That's why I'm here
0:08:48 > 0:08:50# My grass is long
0:08:50 > 0:08:51# I use a rake
0:08:51 > 0:08:53# That's why I'm here
0:08:53 > 0:08:56# At Junior Bake Off. #
0:08:56 > 0:08:59- Yeah.- Boom!
0:08:59 > 0:09:01That's the way we roll. Come on, let's go.
0:09:01 > 0:09:05'Yeah, I think Griffin is impressed...on the inside.'
0:09:05 > 0:09:09I need to put the slices in the oven for ten minutes.
0:09:10 > 0:09:12To give biscotti its signature crisp,
0:09:12 > 0:09:14the batches go back in the oven.
0:09:16 > 0:09:19But half of Brinta's seem to have gone somewhere else.
0:09:20 > 0:09:21What did you just put in the bin?
0:09:21 > 0:09:24Some of the biscotti that kind of went wrong.
0:09:24 > 0:09:25HE GASPS
0:09:25 > 0:09:28- JAMES:- Somebody's told me you changed the recipe.
0:09:28 > 0:09:31Em, I didn't put all the egg whites in cos
0:09:31 > 0:09:35since the lemon juice is quite a lot, it gave it more moisture.
0:09:35 > 0:09:39- So, yeah, that's it really. I only put like half of it.- It's all right.
0:09:42 > 0:09:45Bakers, there's five minutes left. Five minutes now.
0:09:49 > 0:09:52They're looking OK, but they're not exactly what I expected.
0:09:52 > 0:09:57My serving plate - I've obviously got little bits of crumbled biscuit
0:09:57 > 0:10:00just to make it look authentic and home cooked.
0:10:00 > 0:10:03If it doesn't look good, no-one's going to eat it.
0:10:04 > 0:10:05Ten seconds.
0:10:12 > 0:10:17OK, bakers, your time is up. The technical challenge is over.
0:10:17 > 0:10:19Can you please bring up your biscuits.
0:10:20 > 0:10:24'James and Mary will be expecting the biscotti to be uniform in size,
0:10:24 > 0:10:27'the fruit and nuts evenly spread throughout
0:10:27 > 0:10:30'and the lemonade a perfect balance of sweet and sour.'
0:10:32 > 0:10:35Looking at the first one... Looks like it's biscotti.
0:10:35 > 0:10:39- I don't know what these bits are. - It looks a bit crumbly, doesn't it?
0:10:39 > 0:10:42I put it there to sort of decorate, to give a rustic feel to it.
0:10:42 > 0:10:45I think that's a jolly good excuse, don't you?
0:10:45 > 0:10:48If anything, this is probably slightly overcooked
0:10:48 > 0:10:51on the second bake. But the right texture though.
0:10:51 > 0:10:56- And the fruit is beautifully, evenly distributed.- Tastes really good.
0:10:56 > 0:10:57Should we try the lemonade?
0:11:01 > 0:11:03That's good. It's nice and sharp.
0:11:03 > 0:11:06The true test of this, if it breaks up, it's no good.
0:11:06 > 0:11:09- It's absorbing it nicely. - You can relax.
0:11:12 > 0:11:13Well done.
0:11:13 > 0:11:15Brinta, where's the rest of it?
0:11:15 > 0:11:18I started off cutting it out of the oven, but then it was too hot.
0:11:18 > 0:11:21- So it started to crumble off. - You changed my recipe.
0:11:21 > 0:11:25It needs more eggs. You can tell that because it is quite dry.
0:11:25 > 0:11:27It's more dry and crumbly than I would expect.
0:11:27 > 0:11:28Will it hold?
0:11:30 > 0:11:34It has done. You may have changed the recipe, but it still tastes good.
0:11:34 > 0:11:35Thank you.
0:11:35 > 0:11:39- Anna.- These are slightly smaller than the others.
0:11:39 > 0:11:43The fruit is beautifully even. A little bit brown on the second bake.
0:11:45 > 0:11:49Probably the oven was maybe a bit too hot or maybe a bit too long.
0:11:49 > 0:11:51- Lemonade.- Did you taste it?- No.
0:11:51 > 0:11:55If you'd have tasted it, you might have added a bit more sugar.
0:11:55 > 0:11:57But great job.
0:11:58 > 0:12:02- Griffin, they are slightly bigger. - Nice distribution of the fruit.
0:12:02 > 0:12:05This has taken on a little bit of that colour.
0:12:05 > 0:12:06It's sort of a toasty top.
0:12:10 > 0:12:12Great flavour.
0:12:12 > 0:12:13It's worked.
0:12:13 > 0:12:15The secret of all this with the lemonade
0:12:15 > 0:12:18is not to make it too sweet, and you've all done a great job.
0:12:18 > 0:12:21When you set out with a recipe like that
0:12:21 > 0:12:23and something that you've never made before,
0:12:23 > 0:12:25you've done an unbelievable job.
0:12:28 > 0:12:30- BRINTA:- I was kind of relieved.
0:12:30 > 0:12:32I thought it was going to go all wrong
0:12:32 > 0:12:35and they didn't like the biscotti, but it went OK.
0:12:35 > 0:12:36Did you put lemon in yours?
0:12:36 > 0:12:40- GRIFFIN:- I don't know if the judges noticed that I put extra lemon on,
0:12:40 > 0:12:42but at least they liked the flavour.
0:12:42 > 0:12:44These are well crispy. They're delicious.
0:12:44 > 0:12:48I think my main competition would be... Oh, that's a hard one.
0:12:48 > 0:12:50Maybe Anna or Griffin
0:12:50 > 0:12:54because they both seem very confident about their chances.
0:12:54 > 0:12:56But I hope I can rise above the bar.
0:12:56 > 0:13:01- ANNA:- My nerves are settled now I've done the technical challenge.
0:13:01 > 0:13:04I just want to do the Showstopper cos I know I can do it.
0:13:13 > 0:13:16With only the Showstopper standing between them
0:13:16 > 0:13:19and a place in the semifinals, the bakers must impress.
0:13:19 > 0:13:22This is it, guys. It's the final challenge.
0:13:22 > 0:13:27James and Mary would like you to bake the most amazing cake
0:13:27 > 0:13:31inspired by today's theme, which is racing.
0:13:31 > 0:13:36We want perfectly baked cakes. Not dry, and a perfect texture.
0:13:36 > 0:13:41The size, the shape and the flavour is entirely up to you.
0:13:41 > 0:13:45- So best of luck.- Now you've only got an hour and a half to complete this.
0:13:45 > 0:13:49On your marks, get set...bake.
0:13:51 > 0:13:53To impress Mary and James,
0:13:53 > 0:13:56they'll have to cross the baking finishing line in style.
0:13:56 > 0:14:00I think it's really important to show off your skills to the judges
0:14:00 > 0:14:02and not be satisfied with anything but your best.
0:14:04 > 0:14:07The key to the Showstopper has got to be about taste,
0:14:07 > 0:14:09but mainly about simplicity.
0:14:09 > 0:14:12I think if you do too much you're going to over complicate things,
0:14:12 > 0:14:15so make it taste really good and then work from there.
0:14:15 > 0:14:18We want them to show their skills.
0:14:18 > 0:14:21I want some originality and something that says,
0:14:21 > 0:14:23"I would never have thought of that."
0:14:23 > 0:14:25With only an hour and a half to bake,
0:14:25 > 0:14:28it's straight into beating the mixture.
0:14:28 > 0:14:31I'm going to make a two-tier cake.
0:14:31 > 0:14:33The bottom one's going to be mango
0:14:33 > 0:14:37and the top's going to be vanilla and raspberry.
0:14:37 > 0:14:40It's quite a big mixture and it's quite tough.
0:14:41 > 0:14:44With a double whammy of fruit-based sponges,
0:14:44 > 0:14:47Brinta's going for gold with an Olympic-themed cake.
0:14:47 > 0:14:50It's going to have the Olympic rings on top representing all
0:14:50 > 0:14:53the racing that was on the Olympics.
0:14:53 > 0:14:56At the bottom, there's going to be some boats around.
0:14:56 > 0:14:58- MARY:- It's quite a big cake you're making.- Yeah.
0:14:58 > 0:15:00How long do you think that's going to bake for?
0:15:00 > 0:15:04About 20 minutes or 25 minutes. It depends.
0:15:04 > 0:15:07Just looking at it, I think it might take a bit longer.
0:15:07 > 0:15:10We'll let you get that in. Good luck.
0:15:11 > 0:15:13I've made it about five times now.
0:15:13 > 0:15:16We were just giving it to my friends and family.
0:15:16 > 0:15:19Griffin's carrot and walnut cake topped with cream cheese frosting
0:15:19 > 0:15:22is based on the story of the tortoise and the hare.
0:15:22 > 0:15:24So where did you get the idea for this then?
0:15:24 > 0:15:26My Auntie Les and my mum's colleague
0:15:26 > 0:15:29thought of hare and the tortoise, so then we went with that.
0:15:29 > 0:15:31You've made your made your tortoise and your hare.
0:15:31 > 0:15:33How long did that take you to make?
0:15:33 > 0:15:36- That took me a couple of hours. - That's fantastic.
0:15:36 > 0:15:38- Are you happy with everything? - Yeah.
0:15:38 > 0:15:39- You're quietly confident, aren't you?- Yep.
0:15:39 > 0:15:41- Good luck.- Thank you.
0:15:42 > 0:15:45I'm making a Battenberg.
0:15:45 > 0:15:47On the one side there's going to be vanilla
0:15:47 > 0:15:50and then on the other side there's going to be cocoa.
0:15:50 > 0:15:53Anna's Battenberg will represent the chequered flag of Formula 1
0:15:53 > 0:15:56and it will be finished with green coconut grass
0:15:56 > 0:15:58and home-made marzipan racing cars.
0:15:58 > 0:16:00- What kind of cars are those? - Ferrari.
0:16:00 > 0:16:02- Ah.- And a Tyrrell.
0:16:02 > 0:16:03- Is that right?- No.
0:16:03 > 0:16:04Why Formula 1?
0:16:04 > 0:16:09Every year when it comes on, I always watch it for some reason.
0:16:09 > 0:16:12- For some reason... - THEY LAUGH
0:16:15 > 0:16:17I'd say I've got a natural flair for baking
0:16:17 > 0:16:21because I sort of get the hang of something quite easily.
0:16:23 > 0:16:26Alex's Tour De France strawberry sponge cake
0:16:26 > 0:16:27will feature a racing track,
0:16:27 > 0:16:31fondant bikes and topped with a chocolate Eiffel Tower.
0:16:31 > 0:16:32Why the Tour De France then?
0:16:32 > 0:16:37Well, because I am originally French it gave me a nice theme.
0:16:37 > 0:16:42I've got my mini piping set...
0:16:42 > 0:16:45which I'm then going to use to make shapes.
0:16:45 > 0:16:47Mainly the Eiffel Tower.
0:16:47 > 0:16:50- You're going to set it and stand it up.- Yes.
0:16:50 > 0:16:53- Gosh, he's brave, don't you think? - Very brave, yeah.
0:16:55 > 0:16:57Bakers, you're halfway through this challenge.
0:16:57 > 0:16:59Going to put this into the oven now.
0:17:11 > 0:17:16No sooner have the sponge mixtures gone in, Anna's is coming back out.
0:17:16 > 0:17:17How's it going? What's happening?
0:17:17 > 0:17:22- I forgot to add the rest of the milk to the cocoa powder.- Oh, no.
0:17:22 > 0:17:24Let me have a look at the recipe. What are we making?
0:17:24 > 0:17:28- A Battenberg.- How long does it take to bake?- 35 minutes.
0:17:28 > 0:17:32- This is the final challenge. The Showstopper.- Oh, I don't know.
0:17:32 > 0:17:35It's only three-quarters of a tablespoon though.
0:17:37 > 0:17:40Without extra liquid, the sponge is in danger of being dry,
0:17:40 > 0:17:44but with the clock ticking, Anna decides to go without it.
0:17:47 > 0:17:48I think it's looking all right.
0:17:53 > 0:17:56OK, bakers, 30 minutes left to bake. 30 minutes.
0:18:02 > 0:18:05Now my cake's ready to take out of the oven.
0:18:05 > 0:18:07Looks exactly like how I do it at home,
0:18:07 > 0:18:09so I'm very happy with it so far.
0:18:13 > 0:18:16Looks like a really good sponge, man.
0:18:21 > 0:18:24- How long have you given it in your recipe?- Half an hour.
0:18:24 > 0:18:28That is really, really soft, man. That's definitely not ready.
0:18:28 > 0:18:32I would call over James or Mary just for a second opinion.
0:18:32 > 0:18:34MARY: Let's have a look at it, shall we?
0:18:34 > 0:18:36That big one I don't think's going to be done in the time.
0:18:36 > 0:18:39So why don't you just use the smaller one?
0:18:46 > 0:18:49Hello and welcome to Junior Bake Off. I'm Aaron.
0:18:49 > 0:18:50And I'm Alexandre.
0:18:50 > 0:18:53Today we're going to be looking at some original bakes
0:18:53 > 0:18:55based on the theme of racing.
0:18:55 > 0:18:58So...today we're going to...
0:18:58 > 0:19:01LAUGHTER
0:19:01 > 0:19:03I messed it up now.
0:19:03 > 0:19:06Sorry, my co-presenter is not completely trained yet.
0:19:06 > 0:19:08LAUGHTER
0:19:13 > 0:19:15Mmm, that's nice.
0:19:15 > 0:19:18It's coming together all right, I think.
0:19:18 > 0:19:21It does take a bit of practice to make sure that you don't
0:19:21 > 0:19:24squidge too hard or too softly.
0:19:24 > 0:19:26You need to apply just the right pressure.
0:19:29 > 0:19:32The top tier was supposed to originally have this design,
0:19:32 > 0:19:35the bottom one was supposed to have some boats on it.
0:19:35 > 0:19:37So it's just the Olympics, really.
0:19:42 > 0:19:45Oh, it's caught in the middle.
0:19:48 > 0:19:52I'm doing a start line.
0:19:52 > 0:19:55I'm just going to put this on and then the Olympic Rings on top.
0:19:55 > 0:19:57One minute. Get a move on, guys.
0:20:02 > 0:20:03It's not cooled in time.
0:20:12 > 0:20:15- What are you doing?- It's not going to hold down, so...
0:20:15 > 0:20:17You're joking.
0:20:17 > 0:20:20- Are you serious?- Yes. I'm desperate.
0:20:27 > 0:20:29- HE GASPS - No, no, no, no, no.
0:20:31 > 0:20:32No, no, no, no, no.
0:20:32 > 0:20:34It's all just sliding down.
0:20:38 > 0:20:42OK, bakers, your time is up. Please step away from your bakes.
0:20:44 > 0:20:45It's over.
0:21:04 > 0:21:06For three of these bakers,
0:21:06 > 0:21:08this will be the last time they face Mary and James.
0:21:10 > 0:21:13Who has done enough to win a place in the semifinal?
0:21:13 > 0:21:14Alexandre up first.
0:21:18 > 0:21:20I think my bake went quite well.
0:21:20 > 0:21:23My decoration was actually one of my best.
0:21:23 > 0:21:26Everything's riding on this bake.
0:21:26 > 0:21:27Sorry.
0:21:28 > 0:21:30Excellent.
0:21:30 > 0:21:31What happened to the Eiffel Tower?
0:21:31 > 0:21:35I made that out of chocolate but it ended up melting in my hands,
0:21:35 > 0:21:40so instead I decided to just sort of cover it in some chocolate.
0:21:40 > 0:21:43I've got the feel of the French flag and the bicycle,
0:21:43 > 0:21:46but I'm rather sad we didn't get our Eiffel Tower.
0:21:48 > 0:21:52The first thing that you come across is strawberries, and I like that.
0:21:52 > 0:21:54- The flavour's certainly there. - Absolutely.
0:21:54 > 0:21:57To me, the texture's a little bit too close.
0:21:57 > 0:22:00Having said that, it does work. Well done.
0:22:06 > 0:22:10My bake didn't exactly go as planned.
0:22:10 > 0:22:14The worst thing that could happen is they find a few soggy bits
0:22:14 > 0:22:16because it hasn't fully cooked.
0:22:17 > 0:22:20You've had a very difficult time and you've been very,
0:22:20 > 0:22:24very composed over the situation. You've taken the smaller one.
0:22:24 > 0:22:29- You've achieved a cake in the time.- Right, I'll dive in.
0:22:29 > 0:22:33Quite soft in the middle. You can see just, unfortunately,
0:22:33 > 0:22:35just still not quite cooked in the centre.
0:22:38 > 0:22:39It's very light.
0:22:41 > 0:22:43That would be a really good cake
0:22:43 > 0:22:46if it was given that extra time in the oven.
0:22:46 > 0:22:48- Well done.- Well done.
0:22:54 > 0:22:57I'm really proud of this Showstopper now that it's over and done with.
0:22:57 > 0:23:01I just really hope that they like it, the flavour and the presentation.
0:23:03 > 0:23:05I like it. I think it's original.
0:23:05 > 0:23:07Your garnish, I have to say, is fabulous.
0:23:07 > 0:23:09I'm looking forward to this.
0:23:09 > 0:23:11Nice. Going through beautifully, isn't it?
0:23:11 > 0:23:13Come on, let's try.
0:23:16 > 0:23:18I'm going to be honest with you, Griffin.
0:23:18 > 0:23:21I've had really good carrot cake, and I had that in New York.
0:23:21 > 0:23:23It was one of the best carrot cakes I ever had.
0:23:25 > 0:23:27This is a close second. This is really, really good.
0:23:27 > 0:23:31That's a spankingly good carrot cake.
0:23:31 > 0:23:34It is beautifully moist.
0:23:34 > 0:23:36- Good effort.- Well done.- Thank you.
0:23:40 > 0:23:43It went pretty well apart from when I forgot my milk.
0:23:45 > 0:23:48'If I get through then, yay.
0:23:48 > 0:23:51If I don't, then I'll just be proud of what I've done.
0:23:53 > 0:23:58You set out to do a Formula 1 scene and that's exactly what we've got.
0:23:58 > 0:23:59Certainly have.
0:23:59 > 0:24:02The interest will be when we cut into that Battenberg.
0:24:05 > 0:24:07Anna, you've cracked it there.
0:24:07 > 0:24:11You've got equal amount in each square.
0:24:11 > 0:24:13Yeah, I think at first glance a really good effort.
0:24:13 > 0:24:15It's not an easy thing to get right.
0:24:17 > 0:24:22The vanilla - absolutely perfect. It's a beautiful texture.
0:24:22 > 0:24:26Then when we come to the chocolate, it is a little on the dry side.
0:24:26 > 0:24:28Really, really clever. Well done.
0:24:29 > 0:24:32Guys, that's it. You've done all you can do.
0:24:32 > 0:24:35If you lot want to go and have a little break, grab a drink
0:24:35 > 0:24:36and we'll see you in a bit.
0:24:38 > 0:24:41- ANNA: (Well done, guys.) GRIFFIN:- Well done, girls.
0:24:43 > 0:24:46Cakes tasted, it's time for the judges to make a decision -
0:24:46 > 0:24:49who should go through to the semifinals?
0:24:49 > 0:24:51Let's talk about Brinta.
0:24:51 > 0:24:54MARY: There was no way the big cake was going to cook in the time.
0:24:54 > 0:24:57Then, of course, she had the smaller cake with raspberries in.
0:24:57 > 0:24:59But she finished it, she presented it.
0:24:59 > 0:25:02On the whole, I think she...she probably had an off day.
0:25:02 > 0:25:04This guy here, Alexandre.
0:25:04 > 0:25:07Often when you put in fruit it makes the textures really, really close,
0:25:07 > 0:25:09but the flavour was there.
0:25:09 > 0:25:12Very creative though, cos when the Eiffel Tower flopped...
0:25:12 > 0:25:15If it was a Leaning Tower of Pisa, he would have got away with it.
0:25:15 > 0:25:17He was such an amazing little chap. His knowledge.
0:25:17 > 0:25:22He had an answer to everything, but he was trying to achieve too much.
0:25:22 > 0:25:26Griffin - he is the one that knows all about flavours.
0:25:26 > 0:25:31He tasted everything and he produced a cake that's excellent.
0:25:31 > 0:25:32In the challenge this morning,
0:25:32 > 0:25:35probably those biscotti were the nicest of the lot.
0:25:35 > 0:25:38- I just like Griffin's confidence. - Moving on to Anna.
0:25:38 > 0:25:41She was the one that was really in control of time,
0:25:41 > 0:25:44more than anybody else. I thought that Battenberg...
0:25:44 > 0:25:47She knew her mistake about the chocolate sponge,
0:25:47 > 0:25:51but that vanilla one was absolutely superb.
0:25:51 > 0:25:54It's not an easy thing to do, and particularly do it here
0:25:54 > 0:25:55and under pressure.
0:25:55 > 0:25:58I think she achieved fantastic results, really.
0:25:58 > 0:26:00Well, it's a tough one. Good luck.
0:26:14 > 0:26:19Bakers, we've seen some fantastic creativity, some great skills.
0:26:19 > 0:26:21You've done such a good job.
0:26:21 > 0:26:25James and Mary had to make a very, very tough decision.
0:26:25 > 0:26:27Now the person that's going through to the
0:26:27 > 0:26:31semifinals of Junior Bake Off is...
0:26:40 > 0:26:42..Griffin. Well done.
0:26:45 > 0:26:46Congratulations.
0:26:47 > 0:26:51To get through to the semifinals, I'm like really buzzing inside.
0:26:51 > 0:26:52I'm going to prepare by just
0:26:52 > 0:26:54practising and practising and practising.
0:26:54 > 0:26:56Soon our house is going to be flooded with cakes.
0:26:58 > 0:27:02He did us proud. He produced an excellent cake.
0:27:02 > 0:27:04I just thought that had the best of everything -
0:27:04 > 0:27:05the icing was just fantastic over the top.
0:27:05 > 0:27:08He did really, really well,
0:27:08 > 0:27:10and deservedly will go through to the semifinal.
0:27:11 > 0:27:14I'm really proud that I've got this far,
0:27:14 > 0:27:15and I'm really proud for Griffin.
0:27:15 > 0:27:17So I hope he wins.
0:27:19 > 0:27:21Next time...
0:27:21 > 0:27:23Four more intrepid bakers enter the tent...
0:27:23 > 0:27:25Mm, that's nice.
0:27:25 > 0:27:28..facing technically tricky chocolate fondants...
0:27:28 > 0:27:31I really do think they're going to collapse.
0:27:31 > 0:27:34..before going wild with the Showstopper.
0:27:34 > 0:27:37Mm. I think I'm going to put a little bit more green in.
0:27:37 > 0:27:39But there's only one place in the semifinal.
0:27:39 > 0:27:41Come on.
0:27:41 > 0:27:42Who will claim it?
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0:27:55 > 0:27:58and choose a Junior Bake Off recipe.