Episode 10 Junior Bake Off

Welcome to the home of baking,

where the air is thick with icing sugar, flour and serious tension,

because this is the last of the heats.

One place remains in the semifinals, but who will claim it?

The oven gloves are definitely on, because this is Junior Bake Off.

Four new bakers will be getting their hands dirty

battling for the last place in the semifinals.

I need to speed up a bit.

Whose baking will rise to the occasion...

Wow!

..and whose will fall flat?

Oh, no! My biscuit's broken.

In today's heat, our bakers will face the technical challenge...

James's scrumptious crumpets.

And they'll be going underground

with creepy-crawly bug biscuits in the show stopper challenge.

Only one baker can claim that last place in the semifinal,

but who will it be?

Being the youngest in the Bake Off is quite exciting,

and it's exciting because I made it this far,

and if I made it this far, then I could actually win this.

I love baking so much

because I really like seeing people enjoying my food.

And baking makes me very happy.

Taking part in Junior Bake Off means a lot to me,

and I'd really, really love to win it.

I've always baked, since I can remember.

As soon as I could stand on a chair

and stir a cake mix with a wooden spoon, I have.

The technical challenge is the first chance the bakers have

to impress the judges.

Bakers, welcome to the famous Bake Off tent. You have made it.

Now, your first challenge of the day is the technical bake.

For this one, Mary and James want you to make

six mouthwatering crumpets with a delicious strawberry compote.

Your crumpets should be well risen with a good number of holes.

Now, the cooking of them is really important.

If the pan's too hot, they'll burn, and, also, when it comes

to the compote, I don't want to see strawberry jam,

so it needs chunks of strawberries in it.

You've got an hour and 20 minutes to complete this.

-Have you washed your hands?

-ALL: Yes!

OK, guys. On your marks, get set, bake.

These guys know their way around the kitchen,

so if you fancy baking, make sure you ask an adult.

I don't want anything to go wrong, so I want to read carefully,

so it all goes well.

I'm feeling nervous and excited at the same time,

which I'm not really sure is a good thing.

So, crumpets... Why did you choose them?

Because it's not easy.

The batter is really key, getting the batter risen.

But the real tricky bit to this is the actual cooking of it.

It's unlike anything else, really, in baking, because it's pan-fried

and it's got to be pan-fried absolutely perfectly.

It is getting the heat just right underneath,

because if the heat is too hot, they get too brown underneath.

When you turn it over, you've got to have it with a light touch,

cos if you flip them over like that, you don't get the bubbles in the

top which soak in all that liquor, so there's a lot to think about.

Crumpet batter is made by combining flour, yeast, caster sugar,

bicarbonate of soda and salt with warm milk and water.

It's important to be careful because you might spill

some of the ingredients and then you might not realise,

and then you might not have enough later on in your baking.

Tap dancing Kavern is also a talented sprinter.

His baking speciality is his flavourings.

So, tell me, I hear that you like the tidying up part of baking.

-Is that right?

-I only like getting messy.

You like getting messy. But then you like cleaning up after?

Um, maybe. I don't know.

You don't know?

He's concentrating big time on this one.

Nothing. I'm not even here right now.

He's so in the zone, there could be an lion right behind him...

Boo! Nothing...

Boo! Nothing.

I'm feeling quite confident

but because I've never made crumpets before,

I think it's going to be quite hard, as well.

Missy loves to collect cook books

and has her very own baking cupboard.

Her dream is to run her own cake shop.

-How long have you been baking for?

-Since I was three, with my mum.

So you must be pretty professional by now.

Do you reckon you're going to win Bake Off?

Um, I don't know. I'm just happy to get this far.

Oh, well, that's a nice attitude...but wrong.

Wrong attitude.

-"I'm going to win it."

-OK.

I've never actually made crumpets before,

but I've bought them from the supermarket.

James loves reading and playing rugby.

Today, he's in his baking comfort zone.

I'm quite pleased we got crumpets because I like making doughs.

I'm fairly confident I'm going to do well.

I'm usually crazy in the kitchen and just everywhere.

Flour everywhere on the floor, I usually drop lots of things,

but I'm being quite controlled and calm, which is good.

Lily-Grace goes to Girls' Brigade and loves baking with her grandma.

It's really amazing, baking in this tent,

because I've seen lots of other people baking in here -

celebrities and just other people that I really admire,

so it's really great.

Whisking the batter helps to create essential air bubbles.

This should be quite a wet dough.

I'm just going to put it in a warm place to rise.

Leaving the batter to prove will create a light and airy mixture.

Putting it at a low temperature, it will help activate the yeast.

It has to prove for about an hour.

I've had a word with James Martin

and we're thinking of doing Bake Off, The Musical...

-OK...

-..so, we're holding auditions, looking for tap dancers.

-OK.

-Let's go. Ready? Back here.

-When, now?

-Now.

I'm thinking...

Good. Then we're going to go...

Then turn...

We'll call you.

To accompany the crumpets,

the bakers have been asked to make a strawberry compote.

They combine water, lemon juice and caster sugar.

Add the strawberries and boil for three to five minutes.

I've been tasting just to make sure I haven't put in too much

of anything, and I'm just making sure it's the right consistency...

even though I'm not sure what that consistency is supposed to be.

-You made a compote before?

-No.

-SINGING:

-What, never?!

-You go...

-SINGING:

-"No, never!"

-I'm not singing.

-Sorry, we're doing a Bake Off musical.

I'm playing James Martin,

we're looking for a Mary Berry, if you're up for it.

OK, you fabulous bakers, you've got half an hour left.

30 minutes, y'all!

I was looking for lots of air bubbles in it,

and it feels warm, so it's had some warmth.

That's good. I'm happy.

I think it's looking good, because there's bubbles on top,

because of the yeast.

The batter should be cooked on a low temperature to stop

the crumpets burning on the bottom before they're cooked through.

It's important to get the time right so that you don't overcook it.

The actual mixtures look good,

but, of course, they are putting different amounts into that ring.

When you make it too thin, it actually tastes very greasy.

I'm trying to make them about half the way full in their holders.

I'm waiting for ten minutes so that the crumpets can rise.

Just make sure that you've got an even amount of filling.

-See, that one's smaller?

-Yes.

-Smells good, though.

-Thank you.

Guys, you've got ten minutes left to bake.

I'm a bit short on time, so I'm going to have to

make sure I'm very quick

and just get it all done and cooked properly.

I've left them for about ten minutes and I'm just going to flip them.

The turning of the crumpets

should be done extremely carefully to keep the air holes intact.

Someone wasn't listening...

Oh, well.

These ones haven't gone very well.

I'm going to try and make another set.

Come on, come on, come on.

Oh, no. That hasn't got enough bubbles in.

They look a bit flat on top, so I'm not that happy with them.

One minute. One minute left for this challenge. That's it.

Not the best that's come out.

Putting some icing sugar on it

just to make it look slightly more appealing.

I'm not very happy with the last one. It's all I can do.

Missed a bit.

OK, bakers, your time is up, the challenge is over.

Please step away from your worktops.

Bring up your bakes to the table to be judged.

Lovely, look at that. Phwoar, mate.

That's it.

The judges will be looking for six uniform, light

and holey crumpets, and a chunky compote with a syrupy consistency.

Lily-Grace. We've got a little one and some bigger ones.

We've got a good colour underneath

and we've got a good colour on top.

Now, that's difficult to get them both the same.

You can see you've been a bit heavy handed,

knocked out all the air that you've put in the top.

What's the compote like?

It's kept a good colour.

This is really good. Well done.

James...I don't know where the icing sugar's come from.

I just found it in my drawer and I thought it would be a nice touch.

Oh, did you?

You've got the even holes on the top on all six.

The compote... Slightly watery.

You had a light touch with the crumpets

but a heavy hand with the water, I think.

-It's good.

-That's good.

-You should be very proud.

-Thanks.

So, Missy... Looking at them, they look a little flat.

You can't get that lovely texture all the way through

when they're so thin.

But if I was going to teach somebody how to make the compote,

I'd call you. Delicious, that.

-Thank you.

-Well done.

Kavern... This is actually the perfect thickness,

that's how a crumpet should be.

This is what we're looking for, this...

You can see underneath, you've cooked it perfectly.

-Brilliant effort. Well done.

-Thank you.

OK, guys, that's it. Your first challenge is over.

You've got one more left to impress the judges.

Good luck.

That's easy for a bready, dough thing.

I don't know where I stand in the competition and the ranking,

apart from I've done as best as I can,

and you can only do as best as you can.

I totally mucked up one...

I felt really good when James complimented me on my crumpets,

because it's his recipe,

so being complimented by the owner made me feel really good.

It went, like, really flat on top.

It was really exciting making crumpets

because I've never made them before, but they turned out a bit flat.

Flipped all of them and then the mixture went everywhere.

My plan for the next challenge is to just focus on what I'm doing

and try and make my icing the best it has ever been.

With only one place left in the semifinals,

everything rests on the second bake.

Bakers, this is it...

the show stopper.

Mary and James would like you to get your hands dirty this afternoon

and bake a creepy-crawly display of bug biscuits.

We want beautifully decorated biscuits

and they must be a very good shape.

But, to me, the most important thing of this is the word "biscuit".

So, really concentrate on the texture and the cooking of them.

Good luck.

You've got an hour and a half to complete this challenge.

On your marks, get set, bake!

To impress Mary and James, the bug biscuits must hold their shape

when baked, have fantastic flavours, and original decoration.

Every time I try to make icing, it all goes a bit wonky,

so I'm just going to try my best today.

It's very skilled, making biscuits.

They should all be the same thickness,

a biscuit should have a snap,

and I want to see them decorated, too.

I'll be looking not necessarily on terms of the decoration,

but in terms of the taste.

I think the standard that we've got already in the semifinal

is really high, and, with one last place up for grabs,

they're going to have their work cut out today.

I'm making a honey and orange blossom bee,

a rose and lemon butterfly and a chocolate and mint caterpillar.

I know I can do it.

Is that on?

Lily-Grace's biscuits will emerge from two mixtures -

one made from lemon and the other cocoa.

They will be displayed in a scenic spot important to her.

What's so special about Granny's garden?

Well, all of the flavours that I'm using, she has in her garden,

and it just reminds me of my childhood, growing up.

To me, you're still in your childhood.

I know, it's just when I was younger.

Do you think you'll get it all done in time?

Yeah, I think I will.

-Well, good luck. You've got a lot to do.

-Thank you.

While Lily is making two biscuit mixes, James is going one better.

I'm doing three types of biscuits.

I wanted to show how quickly I could do it and how efficient I could be.

James's grassy insects will feature strawberry shortbread butterflies,

lemon shortbread flowers, and Viennese finger caterpillars.

I'm just dipping in the ends in chocolate

and then I'm going to make a face out of jelly beans and marshmallows.

Oh, you're making a face, so it looks like what?

-A caterpillar.

-Oh, right!

-You've got this?

-Yeah.

What on earth are you going to do with this?

I'm going to prop the wings up, so I'm going to make it a 3D butterfly.

A 3D biscuit?

Yeah.

I'm just worried that would rather soften the biscuit.

Um, I've tried it before, so I think it's probably fine.

Good.

I'm going to add this into the biscuit mixture,

and it should make the biscuits more lemony.

Missy's lemon shortbread flower biscuits will be decorated

with sugar paste butterflies and displayed in flowerpots.

Where is the chocolate coming in?

I'm supposed to be making chocolate brownies as soil

-in the plant pots...

-How are you for time?

Because you've got to make your brownies,

and that's got to be cooked...

I'm a bit nervous about time at the moment.

In the bowl, I've got coconut, some butter,

some vanilla and some caster sugar.

Yikes.

Kavern's coconut and nutmeg bug biscuits

will be made into six different shapes

and decorated with insect inspired icing.

-So, what's that one?

-That's a moth.

And what's that one?

-That's a...

-Looks like a car.

-A ladybird.

-A ladybird?

What is that?

That's a bee...

Because it's actually meant to be flying.

I've got it. That's a bee.

You're not very good at your wildlife, are you?

So, how many times have you made these biscuits?

Um...

This is my...fourth time making these biscuits.

Right, so no wonder you're doing it with such great confidence.

Well, best of luck.

Making a perfect bug biscuit is terrifically tricky.

First, the dough needs to be soft and easy to handle.

This feels OK, but it's a bit tricky to make it all stick together.

I think all the bits are falling apart

because the mixture's not moist enough.

Too dry a dough, and it won't hold together.

Too wet, and the biscuits could spread in the oven.

I'm a bit worried because the mixture seems more wet

than usual and more buttery.

After the dough difficulties,

cutting out creepy crawlies is also a delicate business.

The wing just fell off the butterfly.

I need to speed up a bit.

Yes!

Now my spider legs are breaking and I don't know why.

Ah, it's still broke.

Finally, a low temperature is required

so the bug biscuits crisp up slowly.

I feel very relived to get those biscuits in the oven.

OK, you fabulous bakers, you've got half an hour left.

I didn't set a timer, I know roughly how long.

They need a bit longer.

I really have to watch those a lot, because they burn very, very easily.

Oh, no! No!

My biscuit's broken.

The wing just broke off the moth.

They're just slightly coloured, which is perfect.

-Oh, they've spread out a bit too much.

-What's happened?

-They've, kind of, like, spread.

-Will they stay on those sticks?

-I don't know.

-You can feel that is very, very soft.

It's almost like a sponge. Look, see it? It's wet.

I would either get those back in the oven or make a new batch.

You've got your dough ready there...

-To make brownie soil.

-What? You've got to make brownies, as well?

You've got half an hour, right? You've got one bake left.

Literally, one bake.

You're going to have to make a decision on what you're going to do.

-I'll leave you to it.

-Fine.

I'm just going to make more biscuits.

With no time to spare, the brownies are ditched,

and, with her remaining dough, Missy knocks up a new batch.

15 minutes to decorate your biscuits.

I think decoration is important.

I want my biscuits to look well iced.

I'm just melting my chocolate

because I want to dip my Viennese fingers in that.

-What's this one? Apple?

-Careful, that's minty.

Oh, my goodness. Wow, that is very toothpaste-like.

It's not like toothpaste!

Wow! It's like Van Gough over here with all these colours.

If you did go through, how would you feel?

Amazingly proud.

Guys, you've got one minute left. One minute.

I've got a minute left and I'm supposed to be doing three more.

These ones are a bit dodgy. Best get rid of them quick!

Put some of these on.

Make sure it's clean over here, hadn't we?

OK, bakers, step away from your worktops. Your time is up.

For three of these bakers, it's the last time they will face the judges.

Kavern. You're up first, buddy. Let's go.

I think the judges will say that they're really well cooked,

they're really well iced.

I hope they don't notice the broken bits.

It's very colourful, isn't it?

It looks great fun.

It's sometimes very difficult to get that icing just right.

Certainly breaks like a biscuit.

Got a lovely bake on the bottom, there. This is really good.

They haven't spread. There's a hint of coconut in there.

I think that's absolutely scrumptious.

-Did you put nutmeg in here?

-Yeah.

-It really works.

-Thank you.

But you should have a special mention

in the way you cleaned your worktop.

You're welcome in my house any day!

I'm a little bit disappointed with my biscuits,

so I'm not sure that they're good enough to get through.

I'm worried that they're a bit undercooked and a bit soft.

Well, we got there in the end.

So, they're still very soft.

Kind of like... I know it's not supposed to be...

But like a cookie mixture,

and that's probably because you've added a little bit too much liquid.

I love the flavour of the buttercream.

The outside of the biscuit is absolutely crisp,

but the middle needs just a little bit more.

I know it didn't come out to plan, but great effort. Well done.

I hope the judges will pick up on my intricate

decorating on my butterflies and how I've given it a 3D effect.

It looked really good and some of it was the best I've ever done.

I think you did very well with those Viennese biscuits.

I think they look splendid.

Those are good.

I do think the couple at the back might be a little bit overdone.

Overcooking them, you end up with a slightly bitter taste.

Shall we try these? The lemon one?

They're more like a biscuit. They're perfectly cooked.

That's very good.

So, you've put these butterflies together with...?

Cream and strawberries.

I love the freeze dried strawberry.

First time I've had a freeze dried strawberry.

Really good for flavouring biscuits.

Well done.

I'd absolutely adore if the judges said they just loved them,

and the flavours and textures were perfect.

-Is that Granny?

-Yes, that is Granny.

Well, she's looking down on the biscuits, and quite impressive.

It is very difficult to cook biscuits that are that thin.

Even on the underside, you haven't got it discolouring,

and that's really quite tricky.

That biscuit is very good.

It has got a lemony flavour, a beautiful snappy crunch.

I've got peppermint again.

Well, that was very foolish, because you don't like peppermint.

I don't like caterpillars. Can I have a bee?

-OK, go on, then.

-Right.

You put honey on these, as well.

-It's the orange blossom honey.

-It's a great idea.

Are these lemon?

I think the biscuit mixture is everything that you want.

It's not too dry.

Maybe the chocolate biscuits are not as good as the other biscuits.

When you add cocoa, it does really dry the biscuit out.

But great effort. Well done.

Well, I don't know about you guys, but I am really nervous now.

It's down to the judges to make that decision. Off you go.

Oh, thank God! It's over!

- You're going to get through. - I don't know.

Bug biscuits tasted and insect icing scrutinised,

it's time for the judges' decision.

Let's start off with Lily-Grace

and her technical challenge, which was the crumpets.

How did she do?

I think she got it right with two of them,

but we asked to produce six.

But she managed to get a couple of them right.

How did she get on with her biscuits?

The bees, we thought, very good.

It was just the chocolate ones really let them down.

To me, it was too dry.

Let's move on to Missy.

She had a bit of trouble with her show stopper.

Well, her biscuit dough, it spread.

And, so, instead of having a flower, it was just a sort of uneven round.

Just didn't help with the mixture

being like that in the very beginning.

I think that already, sort of, put her on the back foot.

Unfortunately, you know, it didn't quite work today.

OK, let's move on to Kavern.

When I tasted all the crumpets, I actually thought his was

probably the best tasting out of the lot.

When you came to his biscuits, he paced himself,

and the biscuit itself kept its shape,

but the flavour was absolutely delicious.

The nutmeg was a great touch.

It was a great idea and it really did work.

OK, let's talk about James.

To me, the technical challenge made him stand out.

They were all the same thickness, perfect colouration on it,

and actually a nice top to them.

However, the compote did let him down.

You know what, I was really excited about his show stopper.

I was delighted to see that he was piping biscuits,

but most of them were over-baked.

The lemon one was faultless. Perfectly even bake.

It was great to see somebody with the technical ability to

create all these things, but probably he'd have been better to

stick to one flavour and one type of biscuit, and really get that right.

Well, one more place left, and it's down to you guys.

Bakers, well done.

Congratulations for getting this far.

There is only one spot to go through to the semifinals.

Mary and James have made their decision.

The baker that's going through...

..is...

..Kavern.

I'm feeling really excited because I made it through to the semifinals.

When my mum finds out, she's going to be really happy

and she might cry.

-They tasted delicious!

-Thank you.

Those biscuits really had a superb flavour.

His were absolutely perfect, you know?

You couldn't really fault them.

He stuck by the brief and got it, and he went through.

So, the heats are over.

Let the semifinals begin.

Over the next two shows,

the ten heat winners return to the Junior Bake Off tent...

Score!

..to battle it out for the four places in the final.

I'm starting to feel the pressure now.

And Mary and James have turned up the heat.

We've ramped up the pressure in the semifinal.

We'll be watching them far more, so they mustn't make mistakes.

Next time, the first five back in the tent are...

Ruby,

Emily,

Emma,

Ellie,

and Griffin...

facing technically tricky coffee eclairs...

SHE GASPS

..and a show stopper that tests them to the limit.

I'm not sure it's cooked.

But which two will make it through to the final?

I'm stuffed.

If you fancy baking, there's loads of Junior Bake Off recipes

waiting for you on the CBBC website.

Subtitles by Red Bee Media Ltd