0:00:02 > 0:00:04Welcome to the hypocentre of the baking world.
0:00:04 > 0:00:07Two challenges stand between our five semi-finalists,
0:00:07 > 0:00:10so they're going to have to produce pure perfection today to win over
0:00:10 > 0:00:13Mary Berry and James Martin.
0:00:13 > 0:00:17As only the best will go through to the final.
0:00:17 > 0:00:19This is Junior Bake Off.
0:00:20 > 0:00:24Today, the heat is on in the last of the semifinals.
0:00:24 > 0:00:26I'm starting to feel the pressure now.
0:00:26 > 0:00:28For five bakers, it's come to the crunch.
0:00:28 > 0:00:29Score.
0:00:29 > 0:00:32But only two will go through to the final.
0:00:32 > 0:00:33It's going to be tight.
0:00:33 > 0:00:35- Does that look right? - No, not really.
0:00:41 > 0:00:44Today our bakers need to up their game
0:00:44 > 0:00:46as they take on their toughest test yet.
0:00:47 > 0:00:50First they must magic up Mary's meringue roulade
0:00:50 > 0:00:52in the technical challenge.
0:00:53 > 0:00:57And then put their heart and soul, not to mention arms and legs, into
0:00:57 > 0:01:01sweet pastry tarts for the human body themed Showstopper.
0:01:03 > 0:01:05Meet today's semi-finalists...
0:01:06 > 0:01:08Harry from Hampshire.
0:01:10 > 0:01:13In his heat, Harry's sticky toffee puddings impressed.
0:01:13 > 0:01:15And he delighted with his decorations
0:01:15 > 0:01:17for his Hadron Collider cake.
0:01:17 > 0:01:20- It's a good cake. - That is a really, really good cake.
0:01:20 > 0:01:21Thank you.
0:01:21 > 0:01:24I'm a confident and passionate baker and I have the courage
0:01:24 > 0:01:26and the ability to get through to the final.
0:01:26 > 0:01:29If I became Junior Bake Off champion, I would be over the moon
0:01:29 > 0:01:32because it would mean I was the best baker in Britain.
0:01:33 > 0:01:34Kavern from London.
0:01:37 > 0:01:40Kavern created scrumptious crumpets but it was the fabulous
0:01:40 > 0:01:44flavours of his bug biscuits that really dazzled the judges.
0:01:44 > 0:01:46- Did you put nutmeg in there? - Um, yeah.
0:01:46 > 0:01:47- It really works.- Thank you.
0:01:47 > 0:01:51I think I deserve to be in the semifinals because I am confident
0:01:51 > 0:01:54and I'm not nervous any more. So I think I could win,
0:01:54 > 0:01:56and I'm just going to give it my best shot.
0:01:56 > 0:01:59Archie form Northern Ireland.
0:01:59 > 0:02:03Archie's classic cheese straws and the bold flavourings
0:02:03 > 0:02:07of his beetroot sea monster cake, secured his place in the semifinal.
0:02:07 > 0:02:10We asked you for a monster cake and there's no doubt that
0:02:10 > 0:02:13that is a pretty good monster.
0:02:13 > 0:02:16It feels really good being back for the semifinals.
0:02:16 > 0:02:18I don't really have a game plan
0:02:18 > 0:02:21but I just think I can impress them with my baking.
0:02:22 > 0:02:24Zainab from Hertfordshire.
0:02:26 > 0:02:28Zainab made some beautiful butterfly cakes.
0:02:28 > 0:02:30Yep, that's perfect.
0:02:30 > 0:02:33And really wowed with her wonder of the world coral cake.
0:02:33 > 0:02:35It looks enormous fun.
0:02:35 > 0:02:38My plan to get through to final is to just give it my all
0:02:38 > 0:02:42and work my hardest and concentrate on my bakes rather than
0:02:42 > 0:02:45panicking that other bakes are going to be better than mine.
0:02:45 > 0:02:48And Monty from Cheshire.
0:02:49 > 0:02:53Monty captivated with his wonderful Welsh cakes
0:02:53 > 0:02:55and fiery flavoured chocolate dragon.
0:02:55 > 0:02:58We like originality and to be creative
0:02:58 > 0:03:01and end up with a well-flavoured cake. We've got the lot.
0:03:01 > 0:03:05Mary and James are going to pretty much be looking for perfection.
0:03:05 > 0:03:08I'm pretty sporty and that makes me quite competitive
0:03:08 > 0:03:11so the other bakers need to watch out.
0:03:11 > 0:03:15First up, it's the tricky technical challenge.
0:03:24 > 0:03:26Bakers. Welcome back to the Junior Bake Off tent
0:03:26 > 0:03:29and of course, the semifinals.
0:03:29 > 0:03:33Today you'll be making one of Mary Berry's very own recipes.
0:03:33 > 0:03:36Lemon meringue roulade with whipped cream,
0:03:36 > 0:03:39lemon curd and fresh raspberries.
0:03:39 > 0:03:43Your meringue should be crisp, well risen and it should have a
0:03:43 > 0:03:48spiral effect when you cut through to look like a Catherine wheel.
0:03:48 > 0:03:51And inside the middle we're looking for a lovely cream
0:03:51 > 0:03:55mixed together with the lemon curd and don't forget on top,
0:03:55 > 0:03:58a little light dusting of icing sugar.
0:03:58 > 0:04:01One hour to complete this challenge. Have you washed your hands?
0:04:01 > 0:04:03ALL: Yes.
0:04:03 > 0:04:08Lovely. OK, guys. On your marks, get set, bake.
0:04:08 > 0:04:10These semi-finalists are experienced bakers
0:04:10 > 0:04:14so if you want to try this at home, ask an adult to help.
0:04:14 > 0:04:17I've never made a meringue Swiss roll but I've made Swiss rolls
0:04:17 > 0:04:19so I'm pretty confident with it.
0:04:21 > 0:04:24I was quite scared when I found out it was going to be a roulade
0:04:24 > 0:04:27because Mary Berry's really good at meringues
0:04:27 > 0:04:29and she'll be watching extra keenly.
0:04:30 > 0:04:34Nothing will go unnoticed as this one of Mary's very own recipes.
0:04:34 > 0:04:38- So, Mary, a meringue roulade. - I think it's a good challenge.
0:04:38 > 0:04:40There's going to be elements of this that they get wrong.
0:04:40 > 0:04:43They could under beat it, they could over-cook it.
0:04:43 > 0:04:46Perhaps they don't separate their eggs well.
0:04:46 > 0:04:49Perhaps somebody will get a bit of yolk or a bit of grease in it.
0:04:49 > 0:04:52Then they'll have to start again. It isn't too complicated.
0:04:52 > 0:04:55A few ingredients. I think we're going to get good results.
0:04:55 > 0:04:56Well, fingers crossed.
0:04:59 > 0:05:02The bakers must carefully separate four egg whites.
0:05:02 > 0:05:05Any yolk in the mixture will prevent the meringues from going stiff
0:05:05 > 0:05:06when whisked.
0:05:07 > 0:05:10It's awesome being back in the Bake Off tent.
0:05:10 > 0:05:12I like going up against good bakers.
0:05:13 > 0:05:14Monty loves flavours
0:05:14 > 0:05:18but admits there's one area of his baking that needs a bit of work.
0:05:18 > 0:05:21The bit I'm not looking forward to is probably the decoration
0:05:21 > 0:05:23because I'm not the neatest baker.
0:05:23 > 0:05:24Oh, no!
0:05:26 > 0:05:29I think it's just about trying your hardest
0:05:29 > 0:05:31but not forgetting about time as well.
0:05:31 > 0:05:34Perfectionist Zainab is one of the best young golfers
0:05:34 > 0:05:38in the country, so has a competitive streak and she's in it to win it.
0:05:38 > 0:05:41- Are you confident with this? - Um, I am quite confident with this
0:05:41 > 0:05:44because I think it's quite an easy challenge.
0:05:44 > 0:05:46An easy challenge. Wow!
0:05:51 > 0:05:56I'm whisking the egg whites until it's stiff in texture.
0:05:58 > 0:06:01Unflappable Archie already has seven years baking experience
0:06:01 > 0:06:05under his belt, but today he isn't taking anything for granted.
0:06:05 > 0:06:10It's going to be harder than the last time because it's the semifinals.
0:06:10 > 0:06:11That makes me more nervous.
0:06:13 > 0:06:15Meringues are very tricky.
0:06:15 > 0:06:19One minute over or one minute under, it could be a disaster.
0:06:19 > 0:06:22Harry is a dedicated baker who like to practise his bakes
0:06:22 > 0:06:26until they exactly match the photo in the recipe book.
0:06:26 > 0:06:29I definitely came with a different mentality
0:06:29 > 0:06:32because I need to up my game and not let anyone have a chance.
0:06:35 > 0:06:39- ZAINAB:- I add the sugar gradually so it will become a fluffy mixture.
0:06:42 > 0:06:44I just hope that I can keep up the good work
0:06:44 > 0:06:49and make it through to be the Junior Bake Off champion.
0:06:49 > 0:06:51Kavern loves drama as well as baking
0:06:51 > 0:06:55but he's hoping he doesn't get semifinal stage fright today.
0:06:55 > 0:06:56Does that look right?
0:06:56 > 0:06:59No, not really. I don't think it's thick enough.
0:06:59 > 0:07:01Just egg whites?
0:07:01 > 0:07:05I think there was a little bit of egg yolk that went in there.
0:07:05 > 0:07:08See, that, that could be the problem. Do you know what?
0:07:08 > 0:07:12This is the semifinals. It's probably best if you start again.
0:07:12 > 0:07:16Don't panic. Right, so we need four egg whites. Go!
0:07:17 > 0:07:19Lovely.
0:07:19 > 0:07:21It's looking better already, isn't it? Look at that.
0:07:24 > 0:07:27I'm just really disappointed I had to start again.
0:07:29 > 0:07:32The meringue is ready when it's whipped into stiff peaks
0:07:32 > 0:07:36and there's only one way to truly test it out.
0:07:36 > 0:07:38- # I'm just upside down - Just upside down...- #
0:07:38 > 0:07:41Ah yes, good meringue. Score.
0:07:41 > 0:07:44Bakers, you've got half an hour left in this challenge.
0:07:49 > 0:07:51The key to this stage is making it flat in the tin.
0:07:56 > 0:07:58Are you confident that this is going to roll up nicely
0:07:58 > 0:07:59and not snap or...?
0:07:59 > 0:08:01Yes, I think this is going to turn out really well.
0:08:01 > 0:08:04- AARON LAUGHS - I kept my kitchen tidy but not me.
0:08:08 > 0:08:11And now I have to sprinkle on the flaked almonds.
0:08:21 > 0:08:23In the oven.
0:08:24 > 0:08:28Time in the oven is critical as the meringue must be crisp on top
0:08:28 > 0:08:32whilst remaining moist enough underneath so it can be rolled.
0:08:33 > 0:08:37I've just turned the oven down so it's in its second part of the bake.
0:08:37 > 0:08:41Lowering the temperature ensures the meringue is baked through.
0:08:42 > 0:08:45The meringue has risen loads.
0:08:49 > 0:08:51Bakers. You've got 15 minutes left.
0:08:51 > 0:08:54I'm about to take my meringue out.
0:08:56 > 0:08:57The moment of truth.
0:08:59 > 0:09:01Is there a technique to getting this out or are you...?
0:09:01 > 0:09:03I just need to be brave.
0:09:06 > 0:09:07Done.
0:09:10 > 0:09:11Perfect.
0:09:16 > 0:09:18HE SIGHS
0:09:18 > 0:09:21The filling is created by whipping cream,
0:09:21 > 0:09:24then folding in raspberries, lemon curd and lemon zest.
0:09:24 > 0:09:28Is there anyone in this competition that you're a little bit dubious of?
0:09:28 > 0:09:30Um, Archie.
0:09:30 > 0:09:32Why's that?
0:09:32 > 0:09:35He's pretty much doing his stuff already. He's really quick.
0:09:37 > 0:09:40Now for the riskiest roulade moment...
0:09:42 > 0:09:44Will the meringue roll?
0:09:44 > 0:09:47It's meant to crack, so it's not a problem.
0:09:47 > 0:09:51I'm starting to feel the pressure now.
0:09:51 > 0:09:53It could all go wrong at any second.
0:09:54 > 0:09:58A slip of the hand. It will literally all be over...
0:10:01 > 0:10:03And he's done it!
0:10:10 > 0:10:12You've got two minutes left, Monty.
0:10:12 > 0:10:14I know.
0:10:14 > 0:10:17It turned out to more difficult than I thought it would be.
0:10:18 > 0:10:21HARRY LAUGHS
0:10:21 > 0:10:23One minute now, guys. Come on, one minute.
0:10:29 > 0:10:32Hopefully, I've got enough time to decorate.
0:10:38 > 0:10:40Icing sugar.
0:10:42 > 0:10:4425 seconds, Monty.
0:10:45 > 0:10:46I'm done.
0:10:48 > 0:10:51Semi-finalists, your technical challenge is over.
0:10:51 > 0:10:53Please step away from your bakes.
0:11:01 > 0:11:04The judges are looking for a well-baked meringue
0:11:04 > 0:11:07with a crisp exterior and a neat roll.
0:11:12 > 0:11:17So, Zainab. That looks pretty good to me. Crisp on the top.
0:11:19 > 0:11:23I can taste the lemon zest and the lemon curd.
0:11:23 > 0:11:24I think the taste is very good.
0:11:24 > 0:11:26A nice colour on top of the meringue. Well done.
0:11:26 > 0:11:28Thank you.
0:11:28 > 0:11:31Kavern. You started again but we got there in the end.
0:11:31 > 0:11:33We got a nice even colour to our log.
0:11:33 > 0:11:35It's a little bit squashed.
0:11:37 > 0:11:40- That's a good flavour. - The lemon's coming through.
0:11:40 > 0:11:42- Yes. Well done.- Thank you.
0:11:42 > 0:11:46Harry, yours is a bit shorter, Harry, why is that?
0:11:46 > 0:11:50Because when I took it out of the oven, the edges were golden brown.
0:11:50 > 0:11:54I didn't think it really matched with the main colour,
0:11:54 > 0:11:55so I cut them off.
0:11:55 > 0:11:58We'll taste the bit that you managed to leave us.
0:11:58 > 0:12:00Great flavour to the cream.
0:12:00 > 0:12:03- I'd just like to have seen more meringue.- Yes.
0:12:03 > 0:12:04Monty...
0:12:04 > 0:12:08Such a shame. It's as though it's been made in a bit of a hurry.
0:12:09 > 0:12:13The actual flavour is very good but it needed a little more care
0:12:13 > 0:12:15when you were rolling it up in the end.
0:12:16 > 0:12:19So, Archie. Looking at that, things went well for you.
0:12:19 > 0:12:22It looks very neat and you've cut off the ends.
0:12:22 > 0:12:25- It's got a nice crust. - Inside looks good.
0:12:29 > 0:12:31- It's really good, that. - Well done.- Well done.
0:12:31 > 0:12:33Well, there you go, bakers.
0:12:33 > 0:12:36Your first challenge out the way, one left to go.
0:12:36 > 0:12:38Two of you are going through to the final.
0:12:42 > 0:12:45- Did you put icing sugar on it? - A tiny bit.
0:12:45 > 0:12:47I was quite proud of what I made.
0:12:47 > 0:12:50I should have left myself more time for the presentation,
0:12:50 > 0:12:52the rolling basically.
0:12:52 > 0:12:55Literally, I had two seconds to put all my raspberries on.
0:12:55 > 0:12:59I think my main competition is Archie because both me
0:12:59 > 0:13:01and him got quite good comments.
0:13:01 > 0:13:03I feel like I did pretty well
0:13:03 > 0:13:06but it's all to play for going into the Showstopper bit.
0:13:06 > 0:13:10Mine looked actually quite good. I just cut too much of the ends off.
0:13:10 > 0:13:13I feel like I've got a bit to prove in the second challenge
0:13:13 > 0:13:16because everything didn't go to plan.
0:13:16 > 0:13:18But I think I can win them over.
0:13:21 > 0:13:25Bakers, this is the Showstopper. And ultimately,
0:13:25 > 0:13:28the challenge that's going to seal your fate.
0:13:28 > 0:13:30Now, to impress Mary and James,
0:13:30 > 0:13:34they would like you to make 12 small sweet tarts.
0:13:34 > 0:13:37And the theme of today is the human body.
0:13:37 > 0:13:41Now, whatever you decide to do, make sure they're an even shape and size.
0:13:41 > 0:13:44You need a good ratio of filling to pastry.
0:13:44 > 0:13:47And of course, we need 12 in total.
0:13:47 > 0:13:52Now you've only got an hour and a half. On your marks, get set, bake.
0:13:54 > 0:13:57For the Showstopper, the bakers need to master the art of
0:13:57 > 0:14:00a well-baked pastry case and a perfectly balanced filling.
0:14:02 > 0:14:05I'm really hoping this afternoon we see consistency.
0:14:05 > 0:14:08Because when you get consistency and you get quality,
0:14:08 > 0:14:10you're going to go through to the final.
0:14:10 > 0:14:13We're expecting a very high standard.
0:14:13 > 0:14:17And it's no good looking right and left at what somebody else is doing
0:14:17 > 0:14:20because they're all doing something very different.
0:14:21 > 0:14:22Pinch of salt.
0:14:22 > 0:14:26All five bakers start their sweet pastry by mixing together
0:14:26 > 0:14:29flour, butter, salt, eggs and sugar.
0:14:29 > 0:14:31- ARCHIE:- Just getting everything incorporated.
0:14:31 > 0:14:34But one baker is spicing things up.
0:14:34 > 0:14:35I've chosen to add a bit of nutmeg
0:14:35 > 0:14:38and a pinch of cinnamon in to my pastry.
0:14:38 > 0:14:40I think it's important to add some spice,
0:14:40 > 0:14:42otherwise your pastry will just be plain.
0:14:42 > 0:14:44Kavern is making heart shaped cinnamon
0:14:44 > 0:14:48and nutmeg shortcrust pastry tarts with a fruity jammy filling.
0:14:48 > 0:14:51- You've got some jam here. Is this home-made by you?- Yes.
0:14:51 > 0:14:53Did you use jam sugar?
0:14:53 > 0:14:55No, I just used simple caster sugar.
0:14:55 > 0:14:57Did you put some lemon in it?
0:14:57 > 0:15:00No, I just cut up some strawberries, put in some sugar
0:15:00 > 0:15:02and boiled it for 40 minutes.
0:15:02 > 0:15:05- It's really good, really nice. - That's amazing.
0:15:06 > 0:15:10Mary and James will be looking for a thin, crisp pastry base,
0:15:10 > 0:15:13so the bakers should be precise when rolling out the dough.
0:15:13 > 0:15:16A little tip is, you actually take a piece of paper
0:15:16 > 0:15:20and put it underneath. And when you can read what it says on there,
0:15:20 > 0:15:22- that's when it's thick enough. - No-one can read that.
0:15:22 > 0:15:23You need to roll it a bit thinner then.
0:15:23 > 0:15:25He won't get it much thinner than that.
0:15:25 > 0:15:27Come on. You can get it thinner than that.
0:15:27 > 0:15:29I think that's quite thin.
0:15:29 > 0:15:32- You can do a bigger print look. Can you read that?- No.
0:15:35 > 0:15:39Harry has based his Showstopper on a well-known medical board game.
0:15:39 > 0:15:41Home-made chocolate words naming parts of the body
0:15:41 > 0:15:43will top 12 lemon tarts.
0:15:43 > 0:15:47All bakers are judged on their lemon tart, do you know that?
0:15:47 > 0:15:50- It's dangerous doing it then. - It's dangerous doing it then, innit?
0:15:50 > 0:15:54I am making two types of tart.
0:15:54 > 0:15:58I am making orange mascarpone and lime chocolate ganache.
0:15:59 > 0:16:01Monty will be making a ginger flavoured pastry to
0:16:01 > 0:16:04hold his two fillings, and will decorate his tarts with
0:16:04 > 0:16:08home-made fondant legs, eyes, teeth and fingers.
0:16:08 > 0:16:10Talking of fingers...
0:16:10 > 0:16:13Now, I noticed earlier, you had your fingers crossed. Why was that?
0:16:13 > 0:16:14Um, I want to finish them.
0:16:14 > 0:16:17I've never finished them in an hour and a 30 minutes.
0:16:17 > 0:16:19They're always about an hour and 40, an hour and 45.
0:16:19 > 0:16:22So it's going to be a real big challenge for yourself
0:16:22 > 0:16:25- to actually bake these in time. - Yeah, I know.
0:16:25 > 0:16:27- ARCHIE:- I'm feeling pretty confident
0:16:27 > 0:16:29because I've made this so many times.
0:16:29 > 0:16:31So I think I'm going to do OK.
0:16:31 > 0:16:35Archie's traditional Bakewell tarts, made from home-made raspberry jam
0:16:35 > 0:16:39and almond cream filling, will be topped with fondant decoration
0:16:39 > 0:16:41and will form a human face.
0:16:41 > 0:16:44The pastry is not going into the tins properly.
0:16:44 > 0:16:48It just keeps on cracking. I think it might be too dry.
0:16:50 > 0:16:53- ZAINAB:- I've got to make sure there's no holes in this pastry
0:16:53 > 0:16:57because otherwise it will let the mixture out when it's in the oven.
0:16:57 > 0:17:00Zainab is baking three different types of tart.
0:17:00 > 0:17:02Treacle and walnut to represent the brain.
0:17:02 > 0:17:05Caramel cream, with berries in a heart shape.
0:17:05 > 0:17:08And cardamom milk, because milk is good for your body.
0:17:08 > 0:17:11- So we've got a lot to think about with this one.- Yes.
0:17:11 > 0:17:14I thought, I can't just make one because that wouldn't be enough
0:17:14 > 0:17:17because I need to toughen up, because I'm in the semifinals now.
0:17:17 > 0:17:20- I think we'd better leave you. You've got an awful lot to do.- Thank you.
0:17:20 > 0:17:23She has chosen quite a lot of fillings.
0:17:23 > 0:17:25If she gets it right, it could be fantastic.
0:17:25 > 0:17:28If she gets it wrong, it could be a big, big failure.
0:17:33 > 0:17:36What are your chances? Do you think you're going to go through today?
0:17:36 > 0:17:39I may be the youngest and the smallest baker, but I am powerful.
0:17:39 > 0:17:41Boom!
0:17:43 > 0:17:46Monty, Harry and Zainab are blind baking their pastry cases
0:17:46 > 0:17:50before any filling is added to try and avoid that dreaded soggy bottom.
0:17:55 > 0:17:58Right, bakers, 30 minutes left to bake.
0:17:58 > 0:18:00Hopefully it's enough.
0:18:01 > 0:18:04Pre-baking done. It's time for the all-important filings.
0:18:06 > 0:18:09Going to just try and make sure that I put in the right amount of jam
0:18:09 > 0:18:11so that it doesn't overflow.
0:18:13 > 0:18:15What's this?
0:18:15 > 0:18:17It's you.
0:18:21 > 0:18:22Right, these need to go in.
0:18:30 > 0:18:32Everything's done.
0:18:38 > 0:18:40- KAVERN:- Now I'm just clearing up.
0:18:43 > 0:18:45HE SIGHS
0:18:47 > 0:18:50Guys. You've got 15 minutes and that is it.
0:18:53 > 0:18:55I think they're OK.
0:18:55 > 0:18:58Looking good, Mr Tarty.
0:18:58 > 0:19:01They need to be in the oven for another five minutes now.
0:19:01 > 0:19:03It's tight.
0:19:09 > 0:19:12Not going so well for me.
0:19:12 > 0:19:17- What happened here? - I think they over-baked. Stuck.
0:19:20 > 0:19:23I really don't know what you're going to do here. Honestly.
0:19:23 > 0:19:25I was going to arrange the tarts as a face.
0:19:25 > 0:19:27But now I'm not.
0:19:30 > 0:19:34Bakers, just five minutes left for a chance for a place in the finals.
0:19:34 > 0:19:36Five minutes. God.
0:19:36 > 0:19:37HE SIGHS
0:19:40 > 0:19:43I don't think I can do this on time.
0:19:47 > 0:19:50I haven't got much to do. These are ready.
0:19:51 > 0:19:53HARRY GROANS
0:19:55 > 0:19:59That one's broken a bit but I need to present 12.
0:20:00 > 0:20:02Everyone's plating up.
0:20:02 > 0:20:04I've just got to make the chocolate ganache
0:20:04 > 0:20:08and then pipe on all of this and then put my decorations on.
0:20:08 > 0:20:09I'm actually finished now.
0:20:12 > 0:20:13- HARRY:- Hardly any time left.
0:20:16 > 0:20:20I think I'm just going to finish in the nick of time.
0:20:21 > 0:20:2360 seconds left to go, guys.
0:20:23 > 0:20:25- HARRY:- It's going to be tight.
0:20:26 > 0:20:27Need to run round.
0:20:28 > 0:20:30I need to do the lips.
0:20:30 > 0:20:32In 20 seconds? Are you joking?
0:20:40 > 0:20:42OK, guys, that's it. Your time is up.
0:20:43 > 0:20:47Please step away from your worktops.
0:20:47 > 0:20:48I've got 12 but...
0:20:49 > 0:20:51I really need to decorate them.
0:21:12 > 0:21:15The very last challenge of the semifinals is complete.
0:21:15 > 0:21:19For three of these bakers, that was their last bake.
0:21:27 > 0:21:31- ARCHIE:- I'm disappointed but I did bake as hard as I could.
0:21:33 > 0:21:36They are a bit over-baked, but the middle could be magic.
0:21:36 > 0:21:37Come on.
0:21:37 > 0:21:39Well, it's a Bakewell tart in the middle.
0:21:39 > 0:21:41And there's jam underneath.
0:21:41 > 0:21:45It's a good bake but you can see underneath where that jam has
0:21:45 > 0:21:48leaked out, which has made it stuck on the bottom.
0:21:48 > 0:21:50It's actually a really good taste.
0:21:50 > 0:21:54The Bakewell is really nice, the jam tastes really nice.
0:21:54 > 0:21:55- It's really good.- Thank you.
0:22:02 > 0:22:05I thought that the Showstopper went all right but I'm not that
0:22:05 > 0:22:09confident going into the judging because my presentation was a bit...
0:22:09 > 0:22:10appalling, really.
0:22:11 > 0:22:14Your pastry was quite interesting with the ginger.
0:22:14 > 0:22:18If anything, you probably overdid the pastry in terms of the bake.
0:22:20 > 0:22:23The pastry's a little bit bitter because of the over-cooking.
0:22:23 > 0:22:25The chocolate one looks a good texture.
0:22:28 > 0:22:30It just needs a little bit more cream in there.
0:22:30 > 0:22:33This is slightly split but the flavour, it's slightly bitter,
0:22:33 > 0:22:35it goes well with the orange. Good effort.
0:22:43 > 0:22:46The best thing that Mary and James could say is that my tarts
0:22:46 > 0:22:49taste really good with the cream and chocolate.
0:22:49 > 0:22:52You've got the pastry lovely and thin because that's really
0:22:52 > 0:22:55the key to a good lemon tart, is really, really thin pastry.
0:22:58 > 0:23:01That's a very good pastry. It's held together.
0:23:01 > 0:23:04And the lemon is scrumptious.
0:23:04 > 0:23:07I've never put elderflower cream with lemon tart before
0:23:07 > 0:23:09- and you've cracked it. - Thank you.
0:23:09 > 0:23:11That is really, really good. Well done.
0:23:17 > 0:23:21I'm hoping they'll like the crunch of my treacle and walnut tart
0:23:21 > 0:23:25and I'm hoping the texture of my milk tarts will be really good.
0:23:25 > 0:23:29Those custard tarts look most tempting.
0:23:31 > 0:23:34I think the filling is really good.
0:23:34 > 0:23:37- So this is the treacle... - And walnut tart.
0:23:37 > 0:23:39That is perfection, isn't it, that bake?
0:23:39 > 0:23:41- The flavour of that is really good. - Lovely.
0:23:41 > 0:23:44I think people would come back for a second one of those.
0:23:44 > 0:23:46- Great job, well done.- Thank you.
0:23:50 > 0:23:52I'm really excited to see what's going to happen
0:23:52 > 0:23:56and I'm really anxious to hear what the judges say.
0:23:56 > 0:23:58Well, they're certainly jam filled.
0:24:01 > 0:24:04- I think the jam is very good. - The jam is spectacular,
0:24:04 > 0:24:07it's just a shame they're just slightly under done.
0:24:07 > 0:24:10- But great effort and great taste. - Well done.
0:24:10 > 0:24:14OK, guys, it is now down to the judges to make their decision,
0:24:14 > 0:24:16so would you like to go out and have a little break
0:24:16 > 0:24:17and we'll see you in a bit.
0:24:20 > 0:24:24- ZAINAB:- That was good. I think everybody did well.
0:24:24 > 0:24:29Sweet pastries scrutinised, there's nothing more the bakers can do.
0:24:29 > 0:24:32Well, today, they had difficulty with their timing.
0:24:32 > 0:24:35Well, Zainab, she managed to do three different tarts
0:24:35 > 0:24:36in her Showstopper.
0:24:36 > 0:24:38She was obviously showing off her skills.
0:24:38 > 0:24:41And to be able to do that under pressure in the semifinal,
0:24:41 > 0:24:42- she did really well. - Her roulade...
0:24:42 > 0:24:45That was probably one of the best rolled ones.
0:24:45 > 0:24:48Great texture, great colour. The bake on the meringue was perfect.
0:24:48 > 0:24:49It was the best.
0:24:49 > 0:24:50Let's move over to Harry.
0:24:50 > 0:24:53He'd done really well in the technical challenge.
0:24:53 > 0:24:55The bit that was left tasted pretty good.
0:24:55 > 0:24:59That lemon tart, the custard was perfectly flavoured
0:24:59 > 0:25:01- and the pastry too. - Right, let's go on to Monty.
0:25:01 > 0:25:04His technical challenge wasn't one of the best.
0:25:04 > 0:25:06He tried to rush it and that's what happens
0:25:06 > 0:25:08if you leave everything to the last minute.
0:25:08 > 0:25:11When it came to his tarts today, his pastry was all right
0:25:11 > 0:25:13but it was cooked for too long.
0:25:13 > 0:25:15- Kavern... - Technical challenge.
0:25:15 > 0:25:18The taste was fantastic, he got the right amount of lemon curd in there.
0:25:18 > 0:25:21He's done exactly the same thing with the jam tarts,
0:25:21 > 0:25:23just unfortunately they weren't completely cooked
0:25:23 > 0:25:25- through at the bottom. - Let's go to poor old Archie.
0:25:25 > 0:25:28It was a game definitely of two halves with him.
0:25:28 > 0:25:30The roulade was fantastic and then this afternoon...
0:25:30 > 0:25:33Just ran into a brick wall. I don't know what happened
0:25:33 > 0:25:36I think he should be praised for the way he accepted it.
0:25:36 > 0:25:38He tried to present it.
0:25:38 > 0:25:40Do you know what, we've got some great contestants,
0:25:40 > 0:25:43but, of course, you've got to pick two of them to go through
0:25:43 > 0:25:45to the finals. Good luck with that.
0:25:58 > 0:26:02Mary and James had a tough decision to make but they have made it.
0:26:02 > 0:26:06The first baker going through to the final today is...
0:26:13 > 0:26:15Zainab.
0:26:15 > 0:26:17APPLAUSE
0:26:20 > 0:26:23One space left and that person is...
0:26:29 > 0:26:31Harry.
0:26:31 > 0:26:33APPLAUSE
0:26:35 > 0:26:38I'm really happy that I got through because I'm just that one step
0:26:38 > 0:26:41closer to being Junior Bake Off champion.
0:26:41 > 0:26:44I feel really ecstatic to be in the final
0:26:44 > 0:26:47because I never thought I'd make it this far.
0:26:47 > 0:26:52Zainab was calm, collected and she gave us a wonderful display.
0:26:52 > 0:26:53Harry came from the back
0:26:53 > 0:26:57and literally stole the lead with the final Showstopper.
0:26:57 > 0:27:00Well, we've certainly got a real mix in the final
0:27:00 > 0:27:02and I'm looking forward to it.
0:27:04 > 0:27:0840 of Britain's best young bakers have now become four.
0:27:08 > 0:27:10Our finalists are...
0:27:12 > 0:27:17Emma, Zainab, Harry and Ruby.
0:27:19 > 0:27:23Over the next three shows, four tough challenges await.
0:27:23 > 0:27:25Quite a lot of pressure at the moment.
0:27:25 > 0:27:28From being put on the spot in the knowledge test...
0:27:28 > 0:27:29Cumin?
0:27:29 > 0:27:31..catering for top celebrities...
0:27:31 > 0:27:34- Look at this!- Very nice.
0:27:34 > 0:27:37..to baking for the ultimate tea party for their biggest fans...
0:27:37 > 0:27:39They're really good.
0:27:39 > 0:27:40..their friends and family.
0:27:40 > 0:27:42They're really tasty.
0:27:42 > 0:27:44But next time...
0:27:44 > 0:27:46'Look at them. They look like real chefs.'
0:27:46 > 0:27:48..it's their biggest challenge yet.
0:27:48 > 0:27:50They'll leave the Bake Off tent
0:27:50 > 0:27:52and face the pressure of a professional kitchen.
0:27:52 > 0:27:54- Put it in the oven? - Yes. Let's go.
0:27:54 > 0:27:55Who will shine?
0:27:55 > 0:27:57Done.
0:27:57 > 0:27:59And who will crumble?
0:27:59 > 0:28:01Some of them are burnt. No!
0:28:01 > 0:28:05As only one can become Junior Bake Off champion.
0:28:05 > 0:28:07It's done, done. Leave.
0:28:16 > 0:28:19Subtitles by Red Bee Media Ltd
0:28:19 > 0:28:23If you fancy baking, there's loads of Junior Bake Off recipes
0:28:23 > 0:28:25waiting for you on the CBBC website.