0:00:02 > 0:00:03Welcome to the coliseum of baking.
0:00:03 > 0:00:06The arena where 40 young bakers have faced each other over cakes,
0:00:06 > 0:00:08pastries, biscuits and bread
0:00:08 > 0:00:12in a bid to become Britain's best young baker.
0:00:12 > 0:00:14But only four are remaining
0:00:14 > 0:00:17and they face the biggest baking battle of their lives.
0:00:17 > 0:00:20This is Junior Bake Off.
0:00:21 > 0:00:23After weeks of mixing, icing,
0:00:23 > 0:00:27baking and whipping, this four have risen to the top...
0:00:28 > 0:00:31Meet Emma, Zainab, Harry and Ruby.
0:00:31 > 0:00:35..and earned a spot in the Junior Bake Off finals.
0:00:35 > 0:00:37Only one of them can win.
0:00:37 > 0:00:38Who will it be?
0:00:38 > 0:00:42Over the next three shows, they'll face four challenges.
0:00:43 > 0:00:45And they're the toughest yet.
0:00:45 > 0:00:47Well, there's quite a lot of pressure at the moment.
0:00:47 > 0:00:49From a knowledge test...
0:00:49 > 0:00:50Can't remember the name.
0:00:50 > 0:00:54..to catering for the UK's biggest dance group, Diversity...
0:00:54 > 0:00:55Look at this!
0:00:56 > 0:00:58..to the ultimate tea party.
0:00:58 > 0:01:00They're really good.
0:01:00 > 0:01:02They must impress if they want to claim the title
0:01:02 > 0:01:04of Junior Bake Off champion.
0:01:09 > 0:01:12Today our finalists face the pressure of a professional kitchen.
0:01:12 > 0:01:13No!
0:01:13 > 0:01:16Baking in one of world's most famous restaurants.
0:01:16 > 0:01:19They must bake to the highest standard.
0:01:19 > 0:01:21Not only to impress James and Mary...
0:01:21 > 0:01:23- That's lovely and light.- Mmm!
0:01:23 > 0:01:27..but also renowned executive pastry chef Marcus Bore.
0:01:27 > 0:01:31If it's to leave my kitchen, it has to be of the highest standard.
0:01:32 > 0:01:34And a baker who's no stranger to pressure,
0:01:34 > 0:01:38Great British Bake Off 2012 winner John Whaite.
0:01:38 > 0:01:41To go into a professional kitchen is a massive thing,
0:01:41 > 0:01:44so they must be so nervous and I wouldn't want to do it myself.
0:01:44 > 0:01:49A professional kitchen awaits. Let's meet the final four.
0:01:52 > 0:01:54Consistency and high standards
0:01:54 > 0:01:56have been her trademark from the beginning.
0:01:56 > 0:01:58I could eat more of those.
0:01:58 > 0:02:01Her form dipped just once.
0:02:01 > 0:02:04The real key to this is the cream in the middle. Not a lot.
0:02:04 > 0:02:07But it was her Showstopper in the semifinals that landed her
0:02:07 > 0:02:08in the last four.
0:02:08 > 0:02:12Very moist, full of flavour, outstanding pastry.
0:02:12 > 0:02:14Getting through to the semifinal was amazing,
0:02:14 > 0:02:17and now getting through to the final is even more amazing.
0:02:17 > 0:02:20I know the competition's going to get tougher.
0:02:20 > 0:02:22All I can do is just bake my heart out.
0:02:26 > 0:02:29Arguably the most determined baker of the four.
0:02:29 > 0:02:31Yep, that's perfect.
0:02:31 > 0:02:33Her creativity wowed from day one.
0:02:33 > 0:02:35Looks enormous fun.
0:02:35 > 0:02:38- If the Barrier Reef looks like that...- You're off.
0:02:38 > 0:02:39I'm definitely off.
0:02:39 > 0:02:41And with almost flawless bakes throughout...
0:02:41 > 0:02:44That looks pretty good to me.
0:02:44 > 0:02:47..she's worked her way into the final.
0:02:47 > 0:02:50I think people would come back for a second one of those.
0:02:50 > 0:02:53I think the judges' expectations are going to be really high now
0:02:53 > 0:02:55that it's the final,
0:02:55 > 0:02:59and I think they're going to be looking for very detailed bakes.
0:03:03 > 0:03:05With a style all of his own.
0:03:05 > 0:03:06What's this?
0:03:06 > 0:03:09- It's you.- What?
0:03:09 > 0:03:13Harry combines one-of-a-kind ideas with top-notch flavours.
0:03:13 > 0:03:16- Mmm.- That's a really, really good cake.- Thank you.
0:03:16 > 0:03:18He may have stumbled in the semifinals...
0:03:18 > 0:03:21Yours is a bit shorter. Why is that?
0:03:21 > 0:03:24..but he pulled it back to secure his spot.
0:03:24 > 0:03:26- And you've cracked it.- Thank you.
0:03:26 > 0:03:28That is really, really good. Well done.
0:03:28 > 0:03:30I really need to raise my game on time,
0:03:30 > 0:03:33because I've had a few time issues in the earlier rounds,
0:03:33 > 0:03:37but I think with my recipes in the final, I'm going to be really good.
0:03:41 > 0:03:45Her unique ideas have made her one to watch from the outset.
0:03:45 > 0:03:49But the jewel in Ruby's crown is her pastry.
0:03:49 > 0:03:52I would pay for that in a restaurant. I can't fault it.
0:03:52 > 0:03:55And her Devonshire tart in the semifinal wowed yet again.
0:03:55 > 0:04:01The pastry is absolutely delicious. Beautifully cooked.
0:04:01 > 0:04:02- Thank you.- Well done.
0:04:02 > 0:04:05When I'm older I'd love to be a pastry chef,
0:04:05 > 0:04:08and I think Junior Bake Off will help me live that dream.
0:04:19 > 0:04:25Bakers, congratulations. You've made it to the Junior Bake Off finals.
0:04:25 > 0:04:27Well done.
0:04:27 > 0:04:31But it's here where the pressure really gets turned on.
0:04:33 > 0:04:37Now, guys, today we're going to leave the Bake Off tent...
0:04:38 > 0:04:42..and we're heading off to a surprise location.
0:04:42 > 0:04:44A professional kitchen.
0:04:45 > 0:04:49Now, working in teams, you'll be expected to make
0:04:49 > 0:04:54a selection of professional standard bakes
0:04:54 > 0:04:58and serving it up to a panel of judges,
0:04:58 > 0:05:03before Mary and James decide which team have done the best.
0:05:03 > 0:05:04Are you ready?
0:05:04 > 0:05:06- Yes!- Go!
0:05:10 > 0:05:11Wherever the bakers are going,
0:05:11 > 0:05:15Mary and James have dusted off their travelcards and got there first.
0:05:15 > 0:05:18We've taken them out of our lovely friendly tent
0:05:18 > 0:05:22that they've got used to and we're now in a professional kitchen.
0:05:22 > 0:05:24Which is very tough.
0:05:24 > 0:05:26And we're expecting great standards.
0:05:28 > 0:05:30Walking into a professional kitchen is very, very different
0:05:30 > 0:05:32to the Bake Off tent.
0:05:32 > 0:05:37It's all industrial gear, stainless steel, noise, atmosphere.
0:05:37 > 0:05:39It's a different level and they're going to be nervous
0:05:39 > 0:05:41before they even walk through this door.
0:05:41 > 0:05:44James has got it spot-on.
0:05:44 > 0:05:46There is a tense atmosphere on the bus.
0:05:46 > 0:05:50# We're all going on a summer holiday. #
0:05:50 > 0:05:52No, honest. There is.
0:05:53 > 0:05:56I'm feeling quite nervous about today because I've never been
0:05:56 > 0:05:59in a professional kitchen, but I'm going to be excited to meet
0:05:59 > 0:06:02the panel of judges that I've not met before.
0:06:03 > 0:06:06The worst thing today that could happen is I burnt whatever
0:06:06 > 0:06:10I'm making and then I wouldn't have anything to present to the judges.
0:06:10 > 0:06:13I think I feel better working in a team
0:06:13 > 0:06:16because if you do something wrong your partner's there to help you.
0:06:18 > 0:06:20Now we're baking for the professionals,
0:06:20 > 0:06:23the standards are going to be much higher and much harder.
0:06:26 > 0:06:29As they reach central London, they're just moments away
0:06:29 > 0:06:30from their toughest challenge yet.
0:06:32 > 0:06:34You're going to be baking in...
0:06:34 > 0:06:36Harrods.
0:06:36 > 0:06:38How about that?
0:06:39 > 0:06:42Harrods is famous not only as a department store
0:06:42 > 0:06:44but for its afternoon tea.
0:06:44 > 0:06:45Boom!
0:06:45 > 0:06:48And our bakers are about to join one of the busiest restaurants
0:06:48 > 0:06:50in London.
0:06:57 > 0:07:01Their mentor and one of our guest judges is executive pastry chef
0:07:01 > 0:07:02Marcus Bore.
0:07:02 > 0:07:05We are producing 24 hours a day,
0:07:05 > 0:07:07363 days a year.
0:07:07 > 0:07:10To give you an idea, we are doing, in terms of volume,
0:07:10 > 0:07:12a million scones a year.
0:07:12 > 0:07:14If it is to leave my kitchen,
0:07:14 > 0:07:16it has to be of the highest standard.
0:07:16 > 0:07:19I will not let something go out the door
0:07:19 > 0:07:21that I would not serve to my customers otherwise.
0:07:21 > 0:07:24So we're setting the bar pretty high.
0:07:25 > 0:07:27To survive the pressure of a professional kitchen
0:07:27 > 0:07:30and come out on top in today's challenge,
0:07:30 > 0:07:33our bakers must follow chef Marcus' rules.
0:07:33 > 0:07:36Guys, you don't look the part.
0:07:36 > 0:07:37Cool!
0:07:37 > 0:07:40You have to have chef whites if you want to work in this kitchen.
0:07:40 > 0:07:43So if you can put these on, and your aprons.
0:07:43 > 0:07:45Wow!
0:07:45 > 0:07:46Cool!
0:07:46 > 0:07:49And then we can get started, how's that?
0:07:49 > 0:07:50That is so cool.
0:07:50 > 0:07:53Go and get changed, we've got work to do. Let's go.
0:07:53 > 0:07:56Not only will our bakers look like professionals,
0:07:56 > 0:07:59they'll have to bake like them as well.
0:07:59 > 0:08:02They'll be making two kinds of scones - fruit and plain,
0:08:02 > 0:08:04and some shortbread tea fancies.
0:08:04 > 0:08:08All to Marcus' recipe and his exacting standards.
0:08:08 > 0:08:10Look at them. They look like real chefs!
0:08:10 > 0:08:13You guys look the part, are you ready to do the part?
0:08:13 > 0:08:16Scones. Step forward so you can get a better look.
0:08:18 > 0:08:20The bakers need to pay close attention
0:08:20 > 0:08:22if they're to replicate Marcus' scones.
0:08:22 > 0:08:25To do this at home, you don't tell your mum I showed you
0:08:25 > 0:08:28cos you need to pour the flour on the table like this...
0:08:28 > 0:08:30- Sorry, Aaron. - It's all right. No worries.
0:08:30 > 0:08:32You don't want to drown it in flour
0:08:32 > 0:08:35because the additional flour is going to make your scone dry.
0:08:35 > 0:08:38And if your scones taste dry, I'm not going to be happy.
0:08:39 > 0:08:42See, there's a very, very fragile dough
0:08:42 > 0:08:44because we want the scones afterwards to be very, very tender,
0:08:44 > 0:08:45OK?
0:08:45 > 0:08:47As well as plain scones,
0:08:47 > 0:08:49they'll also need to bake a batch with fruit.
0:08:49 > 0:08:52For the fruit scone, we're just going to work the fruit,
0:08:52 > 0:08:55the sultanas and knead the dough by hand.
0:08:55 > 0:08:58Special care is needed when adding the fruit.
0:08:58 > 0:09:00If they overwork the dough, the scones will be too tough.
0:09:02 > 0:09:04Once they're cut out and given an egg wash,
0:09:04 > 0:09:07the scones go into the oven.
0:09:07 > 0:09:08Now we go on to the tea fancy.
0:09:08 > 0:09:11A tea fancy is a small tea pastry that you're going to eat together
0:09:11 > 0:09:13with your scones when you have your afternoon tea.
0:09:13 > 0:09:16This is what it all looks like when it's refrigerated.
0:09:16 > 0:09:18Now this dough obviously,
0:09:18 > 0:09:21because it doesn't have any liquid in it, it rolls totally differently.
0:09:21 > 0:09:23You can see that already. For the bottom of the sandwich,
0:09:23 > 0:09:25we're just going to take plain rounds.
0:09:25 > 0:09:28Now we're going to cut out the centre of these.
0:09:28 > 0:09:31The idea is that, if you are making 100,
0:09:31 > 0:09:33the first one looks the same way as the last one.
0:09:33 > 0:09:36The shortbread filling is a delicate whipped cream
0:09:36 > 0:09:38called Chantilly.
0:09:38 > 0:09:40The whipped cream is actually quite fragile
0:09:40 > 0:09:44and we can't pipe it onto the shortbread while it's warm,
0:09:44 > 0:09:47so later on, when you do your own and they're coming out of the oven,
0:09:47 > 0:09:49don't go piping it onto the hot shortbread
0:09:49 > 0:09:52because your cream's going to run all over the place, OK?
0:09:52 > 0:09:54See the way he's whipping it off there like that
0:09:54 > 0:09:56to get a nice neat finish. You see that?
0:09:56 > 0:10:00So the first onto the shortbreads, now we put a little bit of the jam.
0:10:01 > 0:10:03Just like that.
0:10:03 > 0:10:05So, here are your strawberry shortbreads.
0:10:05 > 0:10:08Can you do that? OK.
0:10:08 > 0:10:10Our bakers will work in two teams.
0:10:10 > 0:10:15The Blue team are Ruby and Harry, and the Orange, Emma and Zainab.
0:10:15 > 0:10:17OK, bakers, this is it.
0:10:17 > 0:10:23Chef Marcus would like you to prepare ten plain scones,
0:10:23 > 0:10:26ten fruit scones, 15 shortbreads.
0:10:26 > 0:10:30You've got an hour and 15 minutes to complete this bake.
0:10:30 > 0:10:33- OK, guys, are you ready? - BAKERS:- Yes!
0:10:33 > 0:10:36On your marks, get set...
0:10:36 > 0:10:37bake.
0:10:38 > 0:10:41Our four finalist are experienced bakers,
0:10:41 > 0:10:45so if you want to make these at home, ask an adult to help.
0:10:45 > 0:10:47I think it's going be a tough competition
0:10:47 > 0:10:52cos they've done really well to get this far, so really, it's equal.
0:10:52 > 0:10:55Both teams start with the plain scone mix.
0:10:55 > 0:10:59OK, so we need to put the flour, butter, sugar and baking powder.
0:10:59 > 0:11:02And remember, this is all the flour.
0:11:02 > 0:11:03Yeah. Oh!
0:11:05 > 0:11:06Sorry!
0:11:06 > 0:11:08- HARRY: Is the baking powder in?- Yep.
0:11:08 > 0:11:10Sure?
0:11:10 > 0:11:12Are you sure the baking powder went in?
0:11:12 > 0:11:14Yes, sure.
0:11:14 > 0:11:16- Sure you're sure? - Sure, sure, sure.
0:11:20 > 0:11:22So just take this off.
0:11:23 > 0:11:24And while you're rolling that out
0:11:24 > 0:11:26- I could start the shortbread ones. - Yes.
0:11:26 > 0:11:30- HARRY: Why don't we do one each? - Yeah, and I'll do the sultana one.
0:11:30 > 0:11:32To achieve a light texture,
0:11:32 > 0:11:35the scone dough should be treated gently.
0:11:35 > 0:11:36How's it going, chefs?
0:11:36 > 0:11:41- Good.- Are you delegating jobs to each other or, how you working this out?
0:11:41 > 0:11:45She's doing the fruit scones and I'm doing the plain scones.
0:11:45 > 0:11:47Who decided that?
0:11:47 > 0:11:49We decided it together.
0:11:49 > 0:11:51- Are you nervous?- Er, a bit.
0:11:51 > 0:11:54Cos, erm, Chef Marcus is wandering around.
0:11:54 > 0:11:55Oh, he's there, isn't he?
0:11:55 > 0:11:58There he is. I can see him! He is on it.
0:11:58 > 0:12:00- On it like a bonnet. - On it like a bonnet.
0:12:00 > 0:12:02He's got all the one-liners, this one, hasn't he, eh?
0:12:02 > 0:12:04Do you think this is too thin?
0:12:04 > 0:12:06Um, I think it needs to be a bit thicker.
0:12:06 > 0:12:08- Yeah.- Cos his were really thick.
0:12:08 > 0:12:12- All right, guys?- Yep.- Yep. - How you going? All right?- Good.
0:12:12 > 0:12:15How have you delegated these two tasks here?
0:12:15 > 0:12:18Well, I've never made shortbread before and she has,
0:12:18 > 0:12:21so we thought it would be better for her to make it.
0:12:21 > 0:12:25The other two, one's doing the fruit scone, one's doing the plain scone.
0:12:25 > 0:12:27No-one's doing the shortbread right now.
0:12:27 > 0:12:29- I don't think that's a good idea... - You don't?
0:12:29 > 0:12:32..cos they're not going to get the shortbread done in time.
0:12:32 > 0:12:35HARRY: That's done. Don't we need to put the eggwash on now?
0:12:35 > 0:12:37Yep, you can start doing that.
0:12:39 > 0:12:43The teams seem to be getting to grips with a professional kitchen,
0:12:43 > 0:12:46and both sets of scones go into the oven.
0:12:46 > 0:12:49Downstairs, their second guest judge has arrived.
0:12:50 > 0:12:55The winner of The Great British Bake Off 2012 is...
0:12:55 > 0:12:57John.
0:12:57 > 0:13:00Since winning, John Whaite has studied at the famous
0:13:00 > 0:13:03Le Cordon Bleu cookery school, so he knows how it feels
0:13:03 > 0:13:04to be judged on his bakes,
0:13:04 > 0:13:07and what it takes to work in a professional kitchen.
0:13:07 > 0:13:11Now that the tables have turned and I'm no longer the person
0:13:11 > 0:13:14being judged but the judge, I still think it's vital, to be honest,
0:13:14 > 0:13:16and that's the most import thing,
0:13:16 > 0:13:18because if you don't know what you've done wrong,
0:13:18 > 0:13:20how can you improve, how can you grow from that?
0:13:20 > 0:13:21Blue team, Orange team.
0:13:21 > 0:13:24You got 30 minutes left to complete your bakes.
0:13:24 > 0:13:26Half an hour?
0:13:26 > 0:13:28Now let's move on to these.
0:13:28 > 0:13:29- Shortbreads, right?- Yep.
0:13:29 > 0:13:32Harry and Ruby start their shortbread mix
0:13:32 > 0:13:34by mixing together butter, sugar...
0:13:34 > 0:13:35Where's the icing sugar?
0:13:35 > 0:13:37Just checking.
0:13:37 > 0:13:39..vanilla essence, egg yolk and flour.
0:13:42 > 0:13:46Zainab and Emma are getting ahead, as they've already made and chilled
0:13:46 > 0:13:48their shortbread dough.
0:13:48 > 0:13:50Now they just need to roll it out.
0:13:50 > 0:13:51Did you make the shortbread already?
0:13:51 > 0:13:55- Yeah.- Cos the vanilla essence is still here...
0:13:55 > 0:13:56No!
0:13:56 > 0:14:00She forgot to add the vanilla essence.
0:14:00 > 0:14:03Maybe I might be able to knead it in or something.
0:14:03 > 0:14:06- I might knead it in. Can I add it? - Yep.- I'll add it.
0:14:06 > 0:14:09By adding the vanilla essence at such a late stage,
0:14:09 > 0:14:12they run the risk of spoiling the flavour.
0:14:12 > 0:14:15Hopefully I've kneaded it in OK and it'll work.
0:14:15 > 0:14:16One advantage of working in a team,
0:14:16 > 0:14:19you can always have someone to help you if you mess up.
0:14:19 > 0:14:21Right, just check you've added everything else
0:14:21 > 0:14:23just in case you missed anything.
0:14:23 > 0:14:26So it's a real team effort from the Oranges.
0:14:26 > 0:14:27How about the Blues?
0:14:29 > 0:14:31Put some flour there. Big pinch.
0:14:31 > 0:14:33Yeah, that's good.
0:14:33 > 0:14:35Don't knead it, don't knead it, don't knead it.
0:14:35 > 0:14:37We need a lot more flour.
0:14:37 > 0:14:40Just roll it out, yeah? Don't knead it.
0:14:46 > 0:14:49- What's going on?- Our shortbread dough is going quite well.
0:14:49 > 0:14:52It was a bit sticky, so we've added a bit more flour to it.
0:14:52 > 0:14:55Look, you've added so much extra flour.
0:14:55 > 0:14:58Look, how are you going to get these rings off the bottom
0:14:58 > 0:15:01when it's like that? Where's your bread slicer?
0:15:01 > 0:15:04OK, you might have to put that in the fridge for a second
0:15:04 > 0:15:07cos it's really wet. You don't want to overwork it, it's shortbread,
0:15:07 > 0:15:08- know what I mean?- OK.
0:15:10 > 0:15:12OK, put it back in again.
0:15:12 > 0:15:14That can go back in the fridge for a few minutes.
0:15:14 > 0:15:16While the Blue team's dough goes into the fridge...
0:15:16 > 0:15:20- How many have you got now? - I'm just going to make five more.
0:15:20 > 0:15:21Ten.
0:15:21 > 0:15:23..the Orange team are already cutting theirs out
0:15:23 > 0:15:26with full attention to detail.
0:15:26 > 0:15:28I'm going to make a couple more so they're nice and...
0:15:28 > 0:15:33Right, take that one away, and these two away and this one away.
0:15:33 > 0:15:37I can make them really easily, they're pretty easy to make.
0:15:37 > 0:15:39We've got four there.
0:15:39 > 0:15:41I think we are quite ahead as a team,
0:15:41 > 0:15:45but something can go wrong and we could just go really far back
0:15:45 > 0:15:48on time, so I'm just praying that's not going to happen.
0:15:48 > 0:15:51The recipe requires 15 shortbread tops
0:15:51 > 0:15:54and bases to create the perfect tea fancy.
0:15:54 > 0:15:56How long do they need again?
0:15:56 > 0:15:58- Eight to ten minutes. - Eight to ten minutes.
0:15:58 > 0:16:00And you're sure there's 15 there, yeah?
0:16:00 > 0:16:04With 15 minutes left, all the scones come out of the oven,
0:16:04 > 0:16:06and while the Orange team shortbread biscuits go in...
0:16:09 > 0:16:12..the Blue team's dough is still in the fridge.
0:16:12 > 0:16:14They only take eight minutes to cook, though.
0:16:14 > 0:16:16No, they take ten to 12 minutes.
0:16:16 > 0:16:18- No, eight to ten.- It says here...
0:16:21 > 0:16:23Well, we'll be fine.
0:16:23 > 0:16:25I'm hoping that's going be better.
0:16:25 > 0:16:27It's still very sticky.
0:16:28 > 0:16:31I think it's going to have to do. Right, you do that.
0:16:32 > 0:16:34Holy macaroni!
0:16:34 > 0:16:3711 minutes left to bake.
0:16:39 > 0:16:41Yeah, some of them are burnt.
0:16:44 > 0:16:46- Put them in the oven? - Yep, let's go.
0:16:48 > 0:16:51Put it on for eight minutes, cos they're quite small.
0:16:51 > 0:16:56To complete the tea fancies, they must be filled with perfectly-made
0:16:56 > 0:16:58Chantilly cream.
0:16:58 > 0:17:00If not whisked enough, the cream will be too runny.
0:17:00 > 0:17:04Over-whisked and it will split and be useless.
0:17:04 > 0:17:07I'm looking for a nice stiff cream
0:17:07 > 0:17:12and I don't want to over-whisk it and have like, um, cheese.
0:17:16 > 0:17:18It's not done yet. No.
0:17:19 > 0:17:23- Er, check that, cos that looks cool.- Feel that...
0:17:23 > 0:17:25- I don't think that's done. - No, that's not done.
0:17:25 > 0:17:29HARRY: We don't want it too fast, though, cos it could ruin it.
0:17:29 > 0:17:30ZAINAB: That's really nice.
0:17:31 > 0:17:34Let's see. Go.
0:17:34 > 0:17:36That looks like it's split.
0:17:36 > 0:17:39Who's decision was it to keep going? That's split.
0:17:40 > 0:17:43- ZAINAB: That's done.- That's done.
0:17:43 > 0:17:45- I don't know.- I think it's over.
0:17:47 > 0:17:48That's over-whipped.
0:17:48 > 0:17:50So do you want to get more ingredients and do it over?
0:17:50 > 0:17:53- Yeah, we'll have to do it again. - That's the right decision.
0:17:53 > 0:17:56- HARRY: Did we whisk it for too long? - Obviously, yeah.
0:17:56 > 0:17:59Both teams have the same problem...
0:17:59 > 0:18:01Let's do it right this time.
0:18:01 > 0:18:03..and are both back to square one.
0:18:03 > 0:18:05Watch it this time.
0:18:05 > 0:18:08Put a bit of that vanilla. Never waste it, look.
0:18:08 > 0:18:10Cos I'm going out tonight.
0:18:11 > 0:18:13Done. Right. OK.
0:18:13 > 0:18:16Bakers. You've got five minutes left to bake.
0:18:20 > 0:18:23Quick, quick, quick, quick, quick...
0:18:23 > 0:18:24- No.- No.
0:18:24 > 0:18:28Chef Marcus will be expecting nothing but perfection.
0:18:28 > 0:18:30GASPS
0:18:30 > 0:18:32- Don't worry, we can just wipe that off.- Yeah, wipe it off.
0:18:32 > 0:18:36- We don't have enough tops! - We don't have enough tops?
0:18:36 > 0:18:40Look. Two, four, six, eight, ten, 12...
0:18:40 > 0:18:42- 14.- 13.
0:18:42 > 0:18:44Urgh!
0:18:44 > 0:18:46Where's the other two tops?
0:18:46 > 0:18:48I swear I did 15.
0:18:48 > 0:18:50We'll have to present them like that.
0:18:50 > 0:18:53Bakers, one minute left. One minute.
0:18:56 > 0:18:58That's perfect. Perfect.
0:18:58 > 0:19:00- Someone do the lids. - I'll do the lids.
0:19:00 > 0:19:03Look at this. It's melting, guys, but that's all we can do.
0:19:03 > 0:19:05Just get them on. Oh, no, guys!
0:19:05 > 0:19:07Strawberries!
0:19:07 > 0:19:0920 seconds, guys!
0:19:11 > 0:19:13Jam, jam, jam, jam.
0:19:13 > 0:19:16Please step away from your work benches.
0:19:16 > 0:19:17The time is up, bakers.
0:19:17 > 0:19:19It's done, done, done. Leave.
0:19:19 > 0:19:22- Perfect.- That's done. That's really good.
0:19:22 > 0:19:24HARRY: It's not the end of the world, is it?
0:19:27 > 0:19:30Our bakers have done all they can.
0:19:30 > 0:19:33Time to plate up for our guest judges, Marcus and John.
0:19:35 > 0:19:37I think John's standards are quite high,
0:19:37 > 0:19:42but he was in the same position as us, so he knows how we feel.
0:19:42 > 0:19:44I think they are good enough to impress them.
0:19:44 > 0:19:46Yeah, I think they are, as well.
0:19:46 > 0:19:50Both teams must also plate up for judges James and Mary.
0:19:50 > 0:19:53What shall we put aside for Mary and...?
0:19:53 > 0:19:56I think we should put aside that one
0:19:56 > 0:19:57- and that one.- Yeah.
0:19:57 > 0:20:01And...that one,
0:20:01 > 0:20:05and that one...that I just broke.
0:20:06 > 0:20:09First to face Marcus and John, the Blue team.
0:20:11 > 0:20:13Take them to the judges. Let's roll.
0:20:13 > 0:20:17Alongside their ten plain and ten fruit scones,
0:20:17 > 0:20:20they're serving 15 strawberry tea fancies.
0:20:21 > 0:20:22Don't drop them.
0:20:22 > 0:20:24I'm relatively impressed by the kids today.
0:20:24 > 0:20:27I can't wait to see how talented they are, how passionate they are
0:20:27 > 0:20:30about baking and I just hope they don't let themselves down,
0:20:30 > 0:20:31I really do.
0:20:35 > 0:20:37- Hi, guys.- Hey there.
0:20:38 > 0:20:42- Right.- So you have the original strawberry shortbread.
0:20:42 > 0:20:45The shortbreads don't look probably as good as they should do.
0:20:50 > 0:20:54I think because your cream melted, it's too much shortbread
0:20:54 > 0:20:56- and too little strawberry.- Yeah.
0:20:56 > 0:20:58The shortbreads themselves have gone quite soggy.
0:20:58 > 0:21:00OK, so shall we go on to a fruit scone.
0:21:00 > 0:21:03They look very uniform, and it's fairly even, you've got a few,
0:21:03 > 0:21:06a few little clumps of fruit here and here.
0:21:08 > 0:21:12The inside, it's not quite light enough for a proper patisserie scone.
0:21:12 > 0:21:15- Shall we have a try of the normal... - The plain scone. Yeah.
0:21:17 > 0:21:18This is better.
0:21:18 > 0:21:21You can see the inside texture is a lot lighter.
0:21:21 > 0:21:24- A lot more like a fluffy cloud. - Yeah, absolutely.
0:21:24 > 0:21:27When you mixed the dough, you mixed this one into perfection,
0:21:27 > 0:21:30but then it had a bit too much time working on the er...
0:21:30 > 0:21:32Working on the fruit scone here.
0:21:32 > 0:21:34The plain scones are fantastic.
0:21:34 > 0:21:35- Thank you.- Thank you.
0:21:35 > 0:21:38You should be very proud of how hard you've worked today.
0:21:38 > 0:21:40- Absolutely.- Thank you. - Well done indeed.
0:21:41 > 0:21:44They've done their best to impress Marcus and John,
0:21:44 > 0:21:47but what do judges James and Mary think?
0:21:47 > 0:21:50Well, Harry and Ruby, I think, struggled this morning.
0:21:50 > 0:21:53We've got the fatal mistake here, which, this looks as if it's
0:21:53 > 0:21:56been put in to the mixture while the biscuits are still warm.
0:21:56 > 0:22:01If you look, it's already begun to absorb into that biscuit
0:22:01 > 0:22:02and made it a bit soggy.
0:22:02 > 0:22:05Certainly the flavour that I can taste...
0:22:06 > 0:22:08..the strawberry cream is fantastic.
0:22:08 > 0:22:11It's lovely, and I love the, they've got a lovely glaze on top.
0:22:11 > 0:22:14I mean they've done well with that. So let's have a look at these scones.
0:22:14 > 0:22:16Now, even the moment I touch those,
0:22:16 > 0:22:22this is as hard as can be, which tells me that it's overworked.
0:22:22 > 0:22:23They've put the fruit in
0:22:23 > 0:22:26- and obviously worked and worked and worked and worked.- Yes.
0:22:26 > 0:22:31We haven't got such a good rise and it is really hard.
0:22:31 > 0:22:35The plain scone is much lighter, softer,
0:22:35 > 0:22:37more enjoyable than the fruit one.
0:22:37 > 0:22:39I think, you know, getting that one right,
0:22:39 > 0:22:42that's a real plus point for those two.
0:22:42 > 0:22:45- That went a lot better than I thought it would go.- Yeah.
0:22:45 > 0:22:47Next up - Zainab and Emma.
0:22:47 > 0:22:50They baked ten plain and ten fruit scones,
0:22:50 > 0:22:53but will the judges notice that some of their tops are missing
0:22:53 > 0:22:55from their mango tea fancies?
0:22:55 > 0:22:58- Hi, guys.- Hello. - Hello, guys.- Thank you very much.
0:22:58 > 0:23:01OK, a shortbread each.
0:23:01 > 0:23:03You baked it to the right degree.
0:23:03 > 0:23:05You know, they are neither too light, nor too dark.
0:23:05 > 0:23:08It looks small, it looks elegant.
0:23:08 > 0:23:11You had a bit of a difficulty because the cream didn't work out,
0:23:11 > 0:23:15but then we recovered from that one and looking forward to tasting this.
0:23:17 > 0:23:18Mmm.
0:23:18 > 0:23:21The shortbread itself is so crumbly.
0:23:21 > 0:23:24It just melts straight away in the mouth, doesn't it?
0:23:24 > 0:23:28The shortbread is mixed to just the right consistency. Well done.
0:23:28 > 0:23:31I'm just a bit curious why two of them don't have tops.
0:23:31 > 0:23:36Two weren't perfect, so we took them off
0:23:36 > 0:23:40and, erm, we forgot to make another two.
0:23:40 > 0:23:43Consistency with something this small is so important,
0:23:43 > 0:23:47so that's a bit of a letdown, the two tops missing.
0:23:47 > 0:23:48Have a look at the scone.
0:23:48 > 0:23:51That's a fairly even distribution of fruit.
0:23:51 > 0:23:53They are not tough, they are not, er,
0:23:53 > 0:23:57not rubbery, so you didn't over-mix the scone dough itself.
0:23:57 > 0:24:00- You want to have a plain one? - I'll have a plain one, too.
0:24:00 > 0:24:05You can just smell the very gentle hum of butter in there.
0:24:05 > 0:24:06And it's just so light.
0:24:06 > 0:24:10One thing I would say, when they are cracking up a little bit on top
0:24:10 > 0:24:12is because they didn't have enough resting time.
0:24:12 > 0:24:14Overall, I would say this is a very good effort.
0:24:16 > 0:24:18- Very good. Well done. - Well done indeed.
0:24:18 > 0:24:22They've done all they can to wow Marcus and John,
0:24:22 > 0:24:25but they need to win over James and Mary.
0:24:25 > 0:24:30Looking at those, James, they're the size that I think are right for tea.
0:24:30 > 0:24:33- The plain scone, they've cut them out quite evenly.- Yeah.
0:24:33 > 0:24:35They're nice and small.
0:24:35 > 0:24:37- They're lovely and light. - Mm!- Flavour's nice.
0:24:37 > 0:24:39It's a lovely texture.
0:24:39 > 0:24:41Well, Emma and Zainab have done really well with those.
0:24:41 > 0:24:44Let's have a look at one of the ones with fruit in.
0:24:44 > 0:24:47The texture of this is very different to the plain one.
0:24:47 > 0:24:52It because it's over-worked, but still, a lovely flavour.
0:24:52 > 0:24:53When it comes to these,
0:24:53 > 0:24:56if I'm picky the biscuits are just slightly over-cooked for me.
0:24:56 > 0:25:00But when you bite into them, the lovely buttery biscuit...
0:25:00 > 0:25:02On the whole, I think the flavour of it,
0:25:02 > 0:25:04particularly with that mango, is beautiful.
0:25:04 > 0:25:06Just very light, very delicate.
0:25:06 > 0:25:09I think they've done very well with that.
0:25:09 > 0:25:10That went really, really well.
0:25:12 > 0:25:14Both teams have given it their all
0:25:14 > 0:25:18and, as always, their fate rests in the hands of James and Mary.
0:25:18 > 0:25:21I just... To me....
0:25:21 > 0:25:24I don't know, it's a tough one. It's a tough call.
0:25:25 > 0:25:28Maybe Mary and James will think different to them
0:25:28 > 0:25:31and they'll be like, "Mmm, delicious."
0:25:31 > 0:25:35They can only decide once they've compared notes with Marcus and John.
0:25:35 > 0:25:38Timing-wise, the one that did best were Orange.
0:25:38 > 0:25:41They were simply more in tune with one another.
0:25:41 > 0:25:43I think the bake of the biscuits was fantastic,
0:25:43 > 0:25:44although the cream wasn't there.
0:25:44 > 0:25:47Both lots of fruit scones were overworked.
0:25:47 > 0:25:49I think there's positives and negatives in both...
0:25:49 > 0:25:51They were more in tune with one another.
0:25:51 > 0:25:53JOHN: That's so important in a professional kitchen.
0:25:53 > 0:25:56MARY: Well, we seem to be in agreement. Shall we get them all in?
0:25:56 > 0:25:57- Absolutely.- Yes.
0:25:59 > 0:26:01It's decision time.
0:26:01 > 0:26:04Winning this challenge will take them one step closer
0:26:04 > 0:26:07to claiming the Junior Bake Off title.
0:26:07 > 0:26:11Bakers, well done. You completed your first challenge of the finals.
0:26:11 > 0:26:14The judges do have to make the decision
0:26:14 > 0:26:18on which team completed the challenge the best.
0:26:18 > 0:26:19Mary?
0:26:19 > 0:26:22Just because we weren't in the kitchen with you,
0:26:22 > 0:26:25don't think we don't know exactly what you've been up to.
0:26:25 > 0:26:29We have tasted everything, all of us have,
0:26:29 > 0:26:31and we've come to decision. Haven't we, James?
0:26:31 > 0:26:33We have. Best team...
0:26:35 > 0:26:37..goes to...
0:26:39 > 0:26:40..Orange team.
0:26:43 > 0:26:46Zainab and Emma just pipped the others to the post.
0:26:46 > 0:26:49That biscuit - beautifully crisp.
0:26:49 > 0:26:52And the scones were just that little bit better.
0:26:52 > 0:26:54- JOHN:- Both teams did incredibly well.
0:26:54 > 0:26:57To have that skill, that talent and that passion at their age,
0:26:57 > 0:26:59it's mind-blowing.
0:26:59 > 0:27:00- Well done.- Thank you.
0:27:00 > 0:27:04It went really well because we won.
0:27:04 > 0:27:07But I think the other team are going to step it up the next challenge
0:27:07 > 0:27:09cos they really want it as well.
0:27:09 > 0:27:12At the end of the first day of the finals,
0:27:12 > 0:27:15Emma and Zainab have impressed the most.
0:27:15 > 0:27:17But with three challenges left,
0:27:17 > 0:27:21there's plenty of opportunity for Ruby and Harry to pull it back.
0:27:22 > 0:27:26Next time, things get even tougher...
0:27:26 > 0:27:27Quickly! Put it in!
0:27:27 > 0:27:31..as our four finalists are put on the spot with the knowledge test...
0:27:31 > 0:27:32Cumin?
0:27:32 > 0:27:35A bit like an overweight butterfly!
0:27:35 > 0:27:39..before baking for the UK's biggest dance group - Diversity.
0:27:39 > 0:27:40Very nice.
0:27:40 > 0:27:42But they must impress James and Mary
0:27:42 > 0:27:45if they want to become Junior Bake Off champion.
0:27:45 > 0:27:48- That's broken, it's broken! - OK, OK. Put it down.
0:27:59 > 0:28:01If you fancy giving baking a go,
0:28:01 > 0:28:04head to the CBBC website and choose a Junior Bake Off recipe.
0:28:04 > 0:28:06Subtitles by Red Bee Media Ltd