0:00:02 > 0:00:03Welcome to the home of baking,
0:00:03 > 0:00:07where the air is thick with icing sugar, flour and serious tension,
0:00:07 > 0:00:09because this is the last of the heats.
0:00:09 > 0:00:13One place remains in the semifinals, but who will claim it?
0:00:13 > 0:00:17The oven gloves are definitely on, because this is Junior Bake Off.
0:00:18 > 0:00:21Four new bakers will be getting their hands dirty
0:00:21 > 0:00:26battling for the last place in the semifinals.
0:00:26 > 0:00:27I need to speed up a bit.
0:00:27 > 0:00:30Whose baking will rise to the occasion...
0:00:30 > 0:00:31Wow!
0:00:31 > 0:00:33..and whose will fall flat?
0:00:33 > 0:00:36Oh, no! My biscuit's broken.
0:00:41 > 0:00:45In today's heat, our bakers will face the technical challenge...
0:00:46 > 0:00:48James's scrumptious crumpets.
0:00:48 > 0:00:50And they'll be going underground
0:00:50 > 0:00:55with creepy-crawly bug biscuits in the show stopper challenge.
0:00:55 > 0:00:58Only one baker can claim that last place in the semifinal,
0:00:58 > 0:01:01but who will it be?
0:01:05 > 0:01:08Being the youngest in the Bake Off is quite exciting,
0:01:08 > 0:01:11and it's exciting because I made it this far,
0:01:11 > 0:01:14and if I made it this far, then I could actually win this.
0:01:17 > 0:01:18I love baking so much
0:01:18 > 0:01:21because I really like seeing people enjoying my food.
0:01:21 > 0:01:24And baking makes me very happy.
0:01:26 > 0:01:29Taking part in Junior Bake Off means a lot to me,
0:01:29 > 0:01:31and I'd really, really love to win it.
0:01:35 > 0:01:37I've always baked, since I can remember.
0:01:37 > 0:01:39As soon as I could stand on a chair
0:01:39 > 0:01:41and stir a cake mix with a wooden spoon, I have.
0:01:49 > 0:01:52The technical challenge is the first chance the bakers have
0:01:52 > 0:01:53to impress the judges.
0:01:56 > 0:02:00Bakers, welcome to the famous Bake Off tent. You have made it.
0:02:00 > 0:02:03Now, your first challenge of the day is the technical bake.
0:02:03 > 0:02:06For this one, Mary and James want you to make
0:02:06 > 0:02:11six mouthwatering crumpets with a delicious strawberry compote.
0:02:11 > 0:02:16Your crumpets should be well risen with a good number of holes.
0:02:16 > 0:02:18Now, the cooking of them is really important.
0:02:18 > 0:02:20If the pan's too hot, they'll burn, and, also, when it comes
0:02:20 > 0:02:23to the compote, I don't want to see strawberry jam,
0:02:23 > 0:02:25so it needs chunks of strawberries in it.
0:02:25 > 0:02:28You've got an hour and 20 minutes to complete this.
0:02:28 > 0:02:31- Have you washed your hands? - ALL: Yes!
0:02:31 > 0:02:35OK, guys. On your marks, get set, bake.
0:02:36 > 0:02:39These guys know their way around the kitchen,
0:02:39 > 0:02:42so if you fancy baking, make sure you ask an adult.
0:02:42 > 0:02:45I don't want anything to go wrong, so I want to read carefully,
0:02:45 > 0:02:47so it all goes well.
0:02:47 > 0:02:51I'm feeling nervous and excited at the same time,
0:02:51 > 0:02:53which I'm not really sure is a good thing.
0:02:55 > 0:02:58So, crumpets... Why did you choose them?
0:02:58 > 0:03:00Because it's not easy.
0:03:00 > 0:03:03The batter is really key, getting the batter risen.
0:03:03 > 0:03:06But the real tricky bit to this is the actual cooking of it.
0:03:06 > 0:03:11It's unlike anything else, really, in baking, because it's pan-fried
0:03:11 > 0:03:14and it's got to be pan-fried absolutely perfectly.
0:03:14 > 0:03:17It is getting the heat just right underneath,
0:03:17 > 0:03:21because if the heat is too hot, they get too brown underneath.
0:03:21 > 0:03:24When you turn it over, you've got to have it with a light touch,
0:03:24 > 0:03:27cos if you flip them over like that, you don't get the bubbles in the
0:03:27 > 0:03:30top which soak in all that liquor, so there's a lot to think about.
0:03:30 > 0:03:35Crumpet batter is made by combining flour, yeast, caster sugar,
0:03:35 > 0:03:40bicarbonate of soda and salt with warm milk and water.
0:03:40 > 0:03:43It's important to be careful because you might spill
0:03:43 > 0:03:46some of the ingredients and then you might not realise,
0:03:46 > 0:03:49and then you might not have enough later on in your baking.
0:03:49 > 0:03:52Tap dancing Kavern is also a talented sprinter.
0:03:52 > 0:03:56His baking speciality is his flavourings.
0:03:56 > 0:03:59So, tell me, I hear that you like the tidying up part of baking.
0:03:59 > 0:04:02- Is that right? - I only like getting messy.
0:04:02 > 0:04:05You like getting messy. But then you like cleaning up after?
0:04:05 > 0:04:07Um, maybe. I don't know.
0:04:07 > 0:04:10You don't know?
0:04:10 > 0:04:13He's concentrating big time on this one.
0:04:13 > 0:04:16Nothing. I'm not even here right now.
0:04:16 > 0:04:18He's so in the zone, there could be an lion right behind him...
0:04:18 > 0:04:20Boo! Nothing...
0:04:20 > 0:04:22Boo! Nothing.
0:04:25 > 0:04:27I'm feeling quite confident
0:04:27 > 0:04:31but because I've never made crumpets before,
0:04:31 > 0:04:34I think it's going to be quite hard, as well.
0:04:34 > 0:04:36Missy loves to collect cook books
0:04:36 > 0:04:39and has her very own baking cupboard.
0:04:39 > 0:04:41Her dream is to run her own cake shop.
0:04:41 > 0:04:44- How long have you been baking for? - Since I was three, with my mum.
0:04:44 > 0:04:46So you must be pretty professional by now.
0:04:46 > 0:04:48Do you reckon you're going to win Bake Off?
0:04:48 > 0:04:53Um, I don't know. I'm just happy to get this far.
0:04:53 > 0:04:55Oh, well, that's a nice attitude...but wrong.
0:04:55 > 0:04:57Wrong attitude.
0:04:57 > 0:04:59- "I'm going to win it."- OK.
0:05:00 > 0:05:02I've never actually made crumpets before,
0:05:02 > 0:05:05but I've bought them from the supermarket.
0:05:05 > 0:05:07James loves reading and playing rugby.
0:05:07 > 0:05:09Today, he's in his baking comfort zone.
0:05:09 > 0:05:13I'm quite pleased we got crumpets because I like making doughs.
0:05:13 > 0:05:15I'm fairly confident I'm going to do well.
0:05:17 > 0:05:19I'm usually crazy in the kitchen and just everywhere.
0:05:19 > 0:05:22Flour everywhere on the floor, I usually drop lots of things,
0:05:22 > 0:05:25but I'm being quite controlled and calm, which is good.
0:05:25 > 0:05:30Lily-Grace goes to Girls' Brigade and loves baking with her grandma.
0:05:30 > 0:05:32It's really amazing, baking in this tent,
0:05:32 > 0:05:35because I've seen lots of other people baking in here -
0:05:35 > 0:05:37celebrities and just other people that I really admire,
0:05:37 > 0:05:38so it's really great.
0:05:38 > 0:05:43Whisking the batter helps to create essential air bubbles.
0:05:43 > 0:05:46This should be quite a wet dough.
0:05:46 > 0:05:48I'm just going to put it in a warm place to rise.
0:05:48 > 0:05:53Leaving the batter to prove will create a light and airy mixture.
0:05:53 > 0:05:56Putting it at a low temperature, it will help activate the yeast.
0:05:56 > 0:05:59It has to prove for about an hour.
0:05:59 > 0:06:01I've had a word with James Martin
0:06:01 > 0:06:06and we're thinking of doing Bake Off, The Musical...
0:06:08 > 0:06:12- OK...- ..so, we're holding auditions, looking for tap dancers.
0:06:12 > 0:06:14- OK.- Let's go. Ready? Back here.
0:06:14 > 0:06:16- When, now?- Now.
0:06:16 > 0:06:18I'm thinking...
0:06:20 > 0:06:22Good. Then we're going to go...
0:06:26 > 0:06:28Then turn...
0:06:39 > 0:06:41We'll call you.
0:06:44 > 0:06:46To accompany the crumpets,
0:06:46 > 0:06:49the bakers have been asked to make a strawberry compote.
0:06:49 > 0:06:52They combine water, lemon juice and caster sugar.
0:06:52 > 0:06:56Add the strawberries and boil for three to five minutes.
0:07:03 > 0:07:05I've been tasting just to make sure I haven't put in too much
0:07:05 > 0:07:09of anything, and I'm just making sure it's the right consistency...
0:07:09 > 0:07:12even though I'm not sure what that consistency is supposed to be.
0:07:12 > 0:07:15- You made a compote before?- No.
0:07:15 > 0:07:17- SINGING:- What, never?!
0:07:17 > 0:07:19- You go...- SINGING:- "No, never!"
0:07:19 > 0:07:22- I'm not singing.- Sorry, we're doing a Bake Off musical.
0:07:22 > 0:07:23I'm playing James Martin,
0:07:23 > 0:07:26we're looking for a Mary Berry, if you're up for it.
0:07:28 > 0:07:31OK, you fabulous bakers, you've got half an hour left.
0:07:31 > 0:07:3330 minutes, y'all!
0:07:37 > 0:07:40I was looking for lots of air bubbles in it,
0:07:40 > 0:07:42and it feels warm, so it's had some warmth.
0:07:42 > 0:07:43That's good. I'm happy.
0:07:43 > 0:07:46I think it's looking good, because there's bubbles on top,
0:07:46 > 0:07:48because of the yeast.
0:07:48 > 0:07:51The batter should be cooked on a low temperature to stop
0:07:51 > 0:07:56the crumpets burning on the bottom before they're cooked through.
0:07:56 > 0:08:00It's important to get the time right so that you don't overcook it.
0:08:01 > 0:08:03The actual mixtures look good,
0:08:03 > 0:08:06but, of course, they are putting different amounts into that ring.
0:08:06 > 0:08:09When you make it too thin, it actually tastes very greasy.
0:08:09 > 0:08:13I'm trying to make them about half the way full in their holders.
0:08:13 > 0:08:17I'm waiting for ten minutes so that the crumpets can rise.
0:08:17 > 0:08:19Just make sure that you've got an even amount of filling.
0:08:19 > 0:08:23- See, that one's smaller?- Yes. - Smells good, though.- Thank you.
0:08:28 > 0:08:30Guys, you've got ten minutes left to bake.
0:08:33 > 0:08:36I'm a bit short on time, so I'm going to have to
0:08:36 > 0:08:38make sure I'm very quick
0:08:38 > 0:08:41and just get it all done and cooked properly.
0:08:41 > 0:08:45I've left them for about ten minutes and I'm just going to flip them.
0:08:45 > 0:08:47The turning of the crumpets
0:08:47 > 0:08:51should be done extremely carefully to keep the air holes intact.
0:08:53 > 0:08:55Someone wasn't listening...
0:08:55 > 0:08:57Oh, well.
0:08:59 > 0:09:01These ones haven't gone very well.
0:09:01 > 0:09:04I'm going to try and make another set.
0:09:05 > 0:09:07Come on, come on, come on.
0:09:07 > 0:09:09Oh, no. That hasn't got enough bubbles in.
0:09:13 > 0:09:16They look a bit flat on top, so I'm not that happy with them.
0:09:21 > 0:09:25One minute. One minute left for this challenge. That's it.
0:09:27 > 0:09:29Not the best that's come out.
0:09:31 > 0:09:33Putting some icing sugar on it
0:09:33 > 0:09:36just to make it look slightly more appealing.
0:09:39 > 0:09:42I'm not very happy with the last one. It's all I can do.
0:09:44 > 0:09:45Missed a bit.
0:09:47 > 0:09:51OK, bakers, your time is up, the challenge is over.
0:09:51 > 0:09:54Please step away from your worktops.
0:09:54 > 0:09:56Bring up your bakes to the table to be judged.
0:09:56 > 0:09:59Lovely, look at that. Phwoar, mate.
0:09:59 > 0:10:01That's it.
0:10:01 > 0:10:05The judges will be looking for six uniform, light
0:10:05 > 0:10:09and holey crumpets, and a chunky compote with a syrupy consistency.
0:10:13 > 0:10:16Lily-Grace. We've got a little one and some bigger ones.
0:10:16 > 0:10:19We've got a good colour underneath
0:10:19 > 0:10:22and we've got a good colour on top.
0:10:22 > 0:10:25Now, that's difficult to get them both the same.
0:10:25 > 0:10:28You can see you've been a bit heavy handed,
0:10:28 > 0:10:30knocked out all the air that you've put in the top.
0:10:30 > 0:10:32What's the compote like?
0:10:32 > 0:10:33It's kept a good colour.
0:10:34 > 0:10:37This is really good. Well done.
0:10:37 > 0:10:40James...I don't know where the icing sugar's come from.
0:10:40 > 0:10:43I just found it in my drawer and I thought it would be a nice touch.
0:10:43 > 0:10:44Oh, did you?
0:10:44 > 0:10:48You've got the even holes on the top on all six.
0:10:48 > 0:10:51The compote... Slightly watery.
0:10:51 > 0:10:53You had a light touch with the crumpets
0:10:53 > 0:10:55but a heavy hand with the water, I think.
0:10:55 > 0:10:59- It's good.- That's good. - You should be very proud.- Thanks.
0:10:59 > 0:11:02So, Missy... Looking at them, they look a little flat.
0:11:02 > 0:11:05You can't get that lovely texture all the way through
0:11:05 > 0:11:07when they're so thin.
0:11:07 > 0:11:10But if I was going to teach somebody how to make the compote,
0:11:10 > 0:11:13I'd call you. Delicious, that.
0:11:13 > 0:11:15- Thank you.- Well done.
0:11:15 > 0:11:17Kavern... This is actually the perfect thickness,
0:11:17 > 0:11:19that's how a crumpet should be.
0:11:19 > 0:11:21This is what we're looking for, this...
0:11:21 > 0:11:24You can see underneath, you've cooked it perfectly.
0:11:27 > 0:11:29- Brilliant effort. Well done. - Thank you.
0:11:29 > 0:11:32OK, guys, that's it. Your first challenge is over.
0:11:32 > 0:11:35You've got one more left to impress the judges.
0:11:35 > 0:11:36Good luck.
0:11:38 > 0:11:41That's easy for a bready, dough thing.
0:11:41 > 0:11:44I don't know where I stand in the competition and the ranking,
0:11:44 > 0:11:46apart from I've done as best as I can,
0:11:46 > 0:11:47and you can only do as best as you can.
0:11:47 > 0:11:49I totally mucked up one...
0:11:49 > 0:11:52I felt really good when James complimented me on my crumpets,
0:11:52 > 0:11:53because it's his recipe,
0:11:53 > 0:11:56so being complimented by the owner made me feel really good.
0:11:56 > 0:11:59It went, like, really flat on top.
0:11:59 > 0:12:01It was really exciting making crumpets
0:12:01 > 0:12:04because I've never made them before, but they turned out a bit flat.
0:12:04 > 0:12:08Flipped all of them and then the mixture went everywhere.
0:12:08 > 0:12:11My plan for the next challenge is to just focus on what I'm doing
0:12:11 > 0:12:14and try and make my icing the best it has ever been.
0:12:20 > 0:12:22With only one place left in the semifinals,
0:12:22 > 0:12:25everything rests on the second bake.
0:12:28 > 0:12:30Bakers, this is it...
0:12:30 > 0:12:31the show stopper.
0:12:31 > 0:12:35Mary and James would like you to get your hands dirty this afternoon
0:12:35 > 0:12:40and bake a creepy-crawly display of bug biscuits.
0:12:40 > 0:12:43We want beautifully decorated biscuits
0:12:43 > 0:12:45and they must be a very good shape.
0:12:45 > 0:12:48But, to me, the most important thing of this is the word "biscuit".
0:12:48 > 0:12:51So, really concentrate on the texture and the cooking of them.
0:12:51 > 0:12:53Good luck.
0:12:53 > 0:12:55You've got an hour and a half to complete this challenge.
0:12:55 > 0:12:58On your marks, get set, bake!
0:13:00 > 0:13:03To impress Mary and James, the bug biscuits must hold their shape
0:13:03 > 0:13:08when baked, have fantastic flavours, and original decoration.
0:13:08 > 0:13:12Every time I try to make icing, it all goes a bit wonky,
0:13:12 > 0:13:14so I'm just going to try my best today.
0:13:16 > 0:13:18It's very skilled, making biscuits.
0:13:18 > 0:13:20They should all be the same thickness,
0:13:20 > 0:13:22a biscuit should have a snap,
0:13:22 > 0:13:25and I want to see them decorated, too.
0:13:26 > 0:13:29I'll be looking not necessarily on terms of the decoration,
0:13:29 > 0:13:31but in terms of the taste.
0:13:31 > 0:13:34I think the standard that we've got already in the semifinal
0:13:34 > 0:13:38is really high, and, with one last place up for grabs,
0:13:38 > 0:13:40they're going to have their work cut out today.
0:13:46 > 0:13:50I'm making a honey and orange blossom bee,
0:13:50 > 0:13:54a rose and lemon butterfly and a chocolate and mint caterpillar.
0:13:54 > 0:13:56I know I can do it.
0:13:56 > 0:13:58Is that on?
0:13:58 > 0:14:01Lily-Grace's biscuits will emerge from two mixtures -
0:14:01 > 0:14:04one made from lemon and the other cocoa.
0:14:04 > 0:14:08They will be displayed in a scenic spot important to her.
0:14:08 > 0:14:10What's so special about Granny's garden?
0:14:10 > 0:14:14Well, all of the flavours that I'm using, she has in her garden,
0:14:14 > 0:14:16and it just reminds me of my childhood, growing up.
0:14:16 > 0:14:18To me, you're still in your childhood.
0:14:18 > 0:14:20I know, it's just when I was younger.
0:14:20 > 0:14:22Do you think you'll get it all done in time?
0:14:22 > 0:14:24Yeah, I think I will.
0:14:24 > 0:14:27- Well, good luck. You've got a lot to do.- Thank you.
0:14:27 > 0:14:32While Lily is making two biscuit mixes, James is going one better.
0:14:32 > 0:14:34I'm doing three types of biscuits.
0:14:34 > 0:14:38I wanted to show how quickly I could do it and how efficient I could be.
0:14:38 > 0:14:43James's grassy insects will feature strawberry shortbread butterflies,
0:14:43 > 0:14:47lemon shortbread flowers, and Viennese finger caterpillars.
0:14:47 > 0:14:50I'm just dipping in the ends in chocolate
0:14:50 > 0:14:53and then I'm going to make a face out of jelly beans and marshmallows.
0:14:53 > 0:14:55Oh, you're making a face, so it looks like what?
0:14:55 > 0:14:57- A caterpillar.- Oh, right!
0:14:57 > 0:14:58- You've got this?- Yeah.
0:14:58 > 0:15:00What on earth are you going to do with this?
0:15:00 > 0:15:04I'm going to prop the wings up, so I'm going to make it a 3D butterfly.
0:15:04 > 0:15:05A 3D biscuit?
0:15:05 > 0:15:07Yeah.
0:15:07 > 0:15:10I'm just worried that would rather soften the biscuit.
0:15:10 > 0:15:13Um, I've tried it before, so I think it's probably fine.
0:15:13 > 0:15:15Good.
0:15:16 > 0:15:19I'm going to add this into the biscuit mixture,
0:15:19 > 0:15:21and it should make the biscuits more lemony.
0:15:21 > 0:15:24Missy's lemon shortbread flower biscuits will be decorated
0:15:24 > 0:15:29with sugar paste butterflies and displayed in flowerpots.
0:15:29 > 0:15:31Where is the chocolate coming in?
0:15:31 > 0:15:34I'm supposed to be making chocolate brownies as soil
0:15:34 > 0:15:36- in the plant pots... - How are you for time?
0:15:36 > 0:15:39Because you've got to make your brownies,
0:15:39 > 0:15:40and that's got to be cooked...
0:15:40 > 0:15:43I'm a bit nervous about time at the moment.
0:15:45 > 0:15:49In the bowl, I've got coconut, some butter,
0:15:49 > 0:15:52some vanilla and some caster sugar.
0:15:52 > 0:15:54Yikes.
0:15:54 > 0:15:57Kavern's coconut and nutmeg bug biscuits
0:15:57 > 0:16:00will be made into six different shapes
0:16:00 > 0:16:02and decorated with insect inspired icing.
0:16:02 > 0:16:05- So, what's that one? - That's a moth.
0:16:05 > 0:16:06And what's that one?
0:16:06 > 0:16:09- That's a...- Looks like a car.
0:16:09 > 0:16:11- A ladybird.- A ladybird?
0:16:11 > 0:16:13What is that?
0:16:13 > 0:16:15That's a bee...
0:16:15 > 0:16:17Because it's actually meant to be flying.
0:16:17 > 0:16:18I've got it. That's a bee.
0:16:18 > 0:16:20You're not very good at your wildlife, are you?
0:16:20 > 0:16:23So, how many times have you made these biscuits?
0:16:23 > 0:16:24Um...
0:16:24 > 0:16:27This is my...fourth time making these biscuits.
0:16:27 > 0:16:30Right, so no wonder you're doing it with such great confidence.
0:16:30 > 0:16:31Well, best of luck.
0:16:34 > 0:16:37Making a perfect bug biscuit is terrifically tricky.
0:16:37 > 0:16:40First, the dough needs to be soft and easy to handle.
0:16:40 > 0:16:45This feels OK, but it's a bit tricky to make it all stick together.
0:16:45 > 0:16:47I think all the bits are falling apart
0:16:47 > 0:16:49because the mixture's not moist enough.
0:16:49 > 0:16:52Too dry a dough, and it won't hold together.
0:16:52 > 0:16:56Too wet, and the biscuits could spread in the oven.
0:16:56 > 0:17:00I'm a bit worried because the mixture seems more wet
0:17:00 > 0:17:03than usual and more buttery.
0:17:05 > 0:17:07After the dough difficulties,
0:17:07 > 0:17:10cutting out creepy crawlies is also a delicate business.
0:17:11 > 0:17:14The wing just fell off the butterfly.
0:17:14 > 0:17:15I need to speed up a bit.
0:17:18 > 0:17:20Yes!
0:17:22 > 0:17:26Now my spider legs are breaking and I don't know why.
0:17:26 > 0:17:28Ah, it's still broke.
0:17:28 > 0:17:32Finally, a low temperature is required
0:17:32 > 0:17:36so the bug biscuits crisp up slowly.
0:17:39 > 0:17:41I feel very relived to get those biscuits in the oven.
0:17:46 > 0:17:50OK, you fabulous bakers, you've got half an hour left.
0:17:54 > 0:17:57I didn't set a timer, I know roughly how long.
0:17:57 > 0:17:58They need a bit longer.
0:17:58 > 0:18:03I really have to watch those a lot, because they burn very, very easily.
0:18:04 > 0:18:06Oh, no! No!
0:18:06 > 0:18:08My biscuit's broken.
0:18:09 > 0:18:12The wing just broke off the moth.
0:18:12 > 0:18:15They're just slightly coloured, which is perfect.
0:18:17 > 0:18:21- Oh, they've spread out a bit too much.- What's happened?
0:18:21 > 0:18:24- They've, kind of, like, spread. - Will they stay on those sticks?
0:18:24 > 0:18:27- I don't know.- You can feel that is very, very soft.
0:18:27 > 0:18:29It's almost like a sponge. Look, see it? It's wet.
0:18:29 > 0:18:33I would either get those back in the oven or make a new batch.
0:18:33 > 0:18:35You've got your dough ready there...
0:18:35 > 0:18:39- To make brownie soil.- What? You've got to make brownies, as well?
0:18:39 > 0:18:42You've got half an hour, right? You've got one bake left.
0:18:42 > 0:18:43Literally, one bake.
0:18:43 > 0:18:46You're going to have to make a decision on what you're going to do.
0:18:46 > 0:18:48- I'll leave you to it.- Fine.
0:18:50 > 0:18:53I'm just going to make more biscuits.
0:18:53 > 0:18:57With no time to spare, the brownies are ditched,
0:18:57 > 0:19:00and, with her remaining dough, Missy knocks up a new batch.
0:19:03 > 0:19:0615 minutes to decorate your biscuits.
0:19:08 > 0:19:11I think decoration is important.
0:19:11 > 0:19:14I want my biscuits to look well iced.
0:19:16 > 0:19:18I'm just melting my chocolate
0:19:18 > 0:19:21because I want to dip my Viennese fingers in that.
0:19:24 > 0:19:26- What's this one? Apple? - Careful, that's minty.
0:19:26 > 0:19:30Oh, my goodness. Wow, that is very toothpaste-like.
0:19:30 > 0:19:31It's not like toothpaste!
0:19:40 > 0:19:44Wow! It's like Van Gough over here with all these colours.
0:19:44 > 0:19:46If you did go through, how would you feel?
0:19:46 > 0:19:48Amazingly proud.
0:19:53 > 0:19:56Guys, you've got one minute left. One minute.
0:19:58 > 0:20:01I've got a minute left and I'm supposed to be doing three more.
0:20:06 > 0:20:09These ones are a bit dodgy. Best get rid of them quick!
0:20:10 > 0:20:12Put some of these on.
0:20:12 > 0:20:13Make sure it's clean over here, hadn't we?
0:20:18 > 0:20:23OK, bakers, step away from your worktops. Your time is up.
0:20:42 > 0:20:46For three of these bakers, it's the last time they will face the judges.
0:20:46 > 0:20:49Kavern. You're up first, buddy. Let's go.
0:20:53 > 0:20:57I think the judges will say that they're really well cooked,
0:20:57 > 0:20:58they're really well iced.
0:20:58 > 0:21:01I hope they don't notice the broken bits.
0:21:02 > 0:21:05It's very colourful, isn't it?
0:21:05 > 0:21:07It looks great fun.
0:21:07 > 0:21:10It's sometimes very difficult to get that icing just right.
0:21:10 > 0:21:12Certainly breaks like a biscuit.
0:21:12 > 0:21:14Got a lovely bake on the bottom, there. This is really good.
0:21:14 > 0:21:18They haven't spread. There's a hint of coconut in there.
0:21:18 > 0:21:21I think that's absolutely scrumptious.
0:21:21 > 0:21:23- Did you put nutmeg in here? - Yeah.
0:21:23 > 0:21:26- It really works.- Thank you.
0:21:26 > 0:21:28But you should have a special mention
0:21:28 > 0:21:31in the way you cleaned your worktop.
0:21:31 > 0:21:33You're welcome in my house any day!
0:21:38 > 0:21:41I'm a little bit disappointed with my biscuits,
0:21:41 > 0:21:44so I'm not sure that they're good enough to get through.
0:21:44 > 0:21:49I'm worried that they're a bit undercooked and a bit soft.
0:21:50 > 0:21:53Well, we got there in the end.
0:21:53 > 0:21:55So, they're still very soft.
0:21:55 > 0:21:57Kind of like... I know it's not supposed to be...
0:21:57 > 0:21:59But like a cookie mixture,
0:21:59 > 0:22:02and that's probably because you've added a little bit too much liquid.
0:22:02 > 0:22:05I love the flavour of the buttercream.
0:22:05 > 0:22:10The outside of the biscuit is absolutely crisp,
0:22:10 > 0:22:13but the middle needs just a little bit more.
0:22:13 > 0:22:17I know it didn't come out to plan, but great effort. Well done.
0:22:20 > 0:22:23I hope the judges will pick up on my intricate
0:22:23 > 0:22:26decorating on my butterflies and how I've given it a 3D effect.
0:22:26 > 0:22:30It looked really good and some of it was the best I've ever done.
0:22:30 > 0:22:34I think you did very well with those Viennese biscuits.
0:22:34 > 0:22:36I think they look splendid.
0:22:36 > 0:22:38Those are good.
0:22:38 > 0:22:41I do think the couple at the back might be a little bit overdone.
0:22:41 > 0:22:44Overcooking them, you end up with a slightly bitter taste.
0:22:44 > 0:22:46Shall we try these? The lemon one?
0:22:46 > 0:22:49They're more like a biscuit. They're perfectly cooked.
0:22:49 > 0:22:51That's very good.
0:22:51 > 0:22:55So, you've put these butterflies together with...?
0:22:55 > 0:22:56Cream and strawberries.
0:22:56 > 0:22:59I love the freeze dried strawberry.
0:22:59 > 0:23:01First time I've had a freeze dried strawberry.
0:23:01 > 0:23:03Really good for flavouring biscuits.
0:23:03 > 0:23:04Well done.
0:23:08 > 0:23:12I'd absolutely adore if the judges said they just loved them,
0:23:12 > 0:23:15and the flavours and textures were perfect.
0:23:15 > 0:23:18- Is that Granny?- Yes, that is Granny.
0:23:18 > 0:23:22Well, she's looking down on the biscuits, and quite impressive.
0:23:22 > 0:23:26It is very difficult to cook biscuits that are that thin.
0:23:26 > 0:23:29Even on the underside, you haven't got it discolouring,
0:23:29 > 0:23:32and that's really quite tricky.
0:23:32 > 0:23:34That biscuit is very good.
0:23:34 > 0:23:38It has got a lemony flavour, a beautiful snappy crunch.
0:23:38 > 0:23:40I've got peppermint again.
0:23:40 > 0:23:42Well, that was very foolish, because you don't like peppermint.
0:23:42 > 0:23:44I don't like caterpillars. Can I have a bee?
0:23:44 > 0:23:46- OK, go on, then.- Right.
0:23:46 > 0:23:48You put honey on these, as well.
0:23:48 > 0:23:51- It's the orange blossom honey. - It's a great idea.
0:23:51 > 0:23:52Are these lemon?
0:23:54 > 0:23:57I think the biscuit mixture is everything that you want.
0:23:57 > 0:23:58It's not too dry.
0:23:58 > 0:24:01Maybe the chocolate biscuits are not as good as the other biscuits.
0:24:01 > 0:24:05When you add cocoa, it does really dry the biscuit out.
0:24:05 > 0:24:08But great effort. Well done.
0:24:09 > 0:24:11Well, I don't know about you guys, but I am really nervous now.
0:24:11 > 0:24:15It's down to the judges to make that decision. Off you go.
0:24:16 > 0:24:18Oh, thank God! It's over!
0:24:18 > 0:24:21- You're going to get through. - I don't know.
0:24:21 > 0:24:25Bug biscuits tasted and insect icing scrutinised,
0:24:25 > 0:24:27it's time for the judges' decision.
0:24:29 > 0:24:30Let's start off with Lily-Grace
0:24:30 > 0:24:33and her technical challenge, which was the crumpets.
0:24:33 > 0:24:34How did she do?
0:24:34 > 0:24:36I think she got it right with two of them,
0:24:36 > 0:24:38but we asked to produce six.
0:24:38 > 0:24:39But she managed to get a couple of them right.
0:24:39 > 0:24:41How did she get on with her biscuits?
0:24:41 > 0:24:43The bees, we thought, very good.
0:24:43 > 0:24:46It was just the chocolate ones really let them down.
0:24:46 > 0:24:47To me, it was too dry.
0:24:47 > 0:24:48Let's move on to Missy.
0:24:48 > 0:24:51She had a bit of trouble with her show stopper.
0:24:51 > 0:24:53Well, her biscuit dough, it spread.
0:24:53 > 0:24:57And, so, instead of having a flower, it was just a sort of uneven round.
0:24:57 > 0:24:59Just didn't help with the mixture
0:24:59 > 0:25:01being like that in the very beginning.
0:25:01 > 0:25:03I think that already, sort of, put her on the back foot.
0:25:03 > 0:25:06Unfortunately, you know, it didn't quite work today.
0:25:06 > 0:25:08OK, let's move on to Kavern.
0:25:08 > 0:25:11When I tasted all the crumpets, I actually thought his was
0:25:11 > 0:25:14probably the best tasting out of the lot.
0:25:14 > 0:25:17When you came to his biscuits, he paced himself,
0:25:17 > 0:25:20and the biscuit itself kept its shape,
0:25:20 > 0:25:23but the flavour was absolutely delicious.
0:25:23 > 0:25:25The nutmeg was a great touch.
0:25:25 > 0:25:27It was a great idea and it really did work.
0:25:27 > 0:25:28OK, let's talk about James.
0:25:28 > 0:25:31To me, the technical challenge made him stand out.
0:25:31 > 0:25:34They were all the same thickness, perfect colouration on it,
0:25:34 > 0:25:36and actually a nice top to them.
0:25:36 > 0:25:39However, the compote did let him down.
0:25:39 > 0:25:41You know what, I was really excited about his show stopper.
0:25:41 > 0:25:44I was delighted to see that he was piping biscuits,
0:25:44 > 0:25:46but most of them were over-baked.
0:25:46 > 0:25:49The lemon one was faultless. Perfectly even bake.
0:25:49 > 0:25:52It was great to see somebody with the technical ability to
0:25:52 > 0:25:55create all these things, but probably he'd have been better to
0:25:55 > 0:26:00stick to one flavour and one type of biscuit, and really get that right.
0:26:00 > 0:26:03Well, one more place left, and it's down to you guys.
0:26:15 > 0:26:17Bakers, well done.
0:26:17 > 0:26:19Congratulations for getting this far.
0:26:19 > 0:26:23There is only one spot to go through to the semifinals.
0:26:23 > 0:26:26Mary and James have made their decision.
0:26:26 > 0:26:28The baker that's going through...
0:26:29 > 0:26:31..is...
0:26:33 > 0:26:34..Kavern.
0:26:37 > 0:26:40I'm feeling really excited because I made it through to the semifinals.
0:26:40 > 0:26:42When my mum finds out, she's going to be really happy
0:26:42 > 0:26:44and she might cry.
0:26:45 > 0:26:48- They tasted delicious!- Thank you.
0:26:48 > 0:26:51Those biscuits really had a superb flavour.
0:26:54 > 0:26:57His were absolutely perfect, you know?
0:26:57 > 0:26:59You couldn't really fault them.
0:27:00 > 0:27:02He stuck by the brief and got it, and he went through.
0:27:08 > 0:27:10So, the heats are over.
0:27:10 > 0:27:12Let the semifinals begin.
0:27:15 > 0:27:16Over the next two shows,
0:27:16 > 0:27:20the ten heat winners return to the Junior Bake Off tent...
0:27:20 > 0:27:21Score!
0:27:21 > 0:27:24..to battle it out for the four places in the final.
0:27:24 > 0:27:26I'm starting to feel the pressure now.
0:27:26 > 0:27:29And Mary and James have turned up the heat.
0:27:29 > 0:27:32We've ramped up the pressure in the semifinal.
0:27:32 > 0:27:36We'll be watching them far more, so they mustn't make mistakes.
0:27:37 > 0:27:40Next time, the first five back in the tent are...
0:27:40 > 0:27:41Ruby,
0:27:41 > 0:27:43Emily,
0:27:43 > 0:27:44Emma,
0:27:44 > 0:27:45Ellie,
0:27:45 > 0:27:47and Griffin...
0:27:47 > 0:27:50facing technically tricky coffee eclairs...
0:27:50 > 0:27:52SHE GASPS
0:27:53 > 0:27:56..and a show stopper that tests them to the limit.
0:27:56 > 0:27:58I'm not sure it's cooked.
0:27:58 > 0:28:02But which two will make it through to the final?
0:28:04 > 0:28:05I'm stuffed.
0:28:17 > 0:28:20If you fancy baking, there's loads of Junior Bake Off recipes
0:28:20 > 0:28:23waiting for you on the CBBC website.
0:28:23 > 0:28:26Subtitles by Red Bee Media Ltd