0:00:02 > 0:00:03Welcome back to the baking tent of dreams.
0:00:03 > 0:00:06In there, four young hopefuls are about to whisk, sieve
0:00:06 > 0:00:08and ice their way through two demanding challenges
0:00:08 > 0:00:12in a bid to impress two of the country's most formidable judges -
0:00:12 > 0:00:14Mary Berry and James Martin.
0:00:14 > 0:00:17But only one of them can go through to the semifinals.
0:00:17 > 0:00:19This, my friends, is Junior Bake Off.
0:00:21 > 0:00:24Today our bakers are pushed to their baking limit.
0:00:24 > 0:00:26Go, go, go, go!
0:00:28 > 0:00:30Everyone is desperate to impress.
0:00:30 > 0:00:32They haven't bound on the top yet.
0:00:32 > 0:00:34But who will come out on top?
0:00:34 > 0:00:36Yes! Woo-hoo!
0:00:36 > 0:00:39And whose baking efforts will flop?
0:00:39 > 0:00:41I really do think they're going to collapse.
0:00:47 > 0:00:51In today's heat four bakers will face two challenges.
0:00:51 > 0:00:53First it's the Technical Challenge.
0:00:53 > 0:00:56They'll need their best baking skills to follow James's recipe
0:00:56 > 0:00:59for melt-in-the-middle chocolate fondants.
0:01:00 > 0:01:03The second is the Showstopper where they're hoping the judges
0:01:03 > 0:01:07will go wild for their jungle-themed cakes.
0:01:07 > 0:01:11Only one baker will make it through to the semifinal...
0:01:11 > 0:01:12But who will it be?
0:01:19 > 0:01:21I'm very messy in the kitchen.
0:01:21 > 0:01:26I use every bowl, everything has a dusting of icing sugar,
0:01:26 > 0:01:30maybe a little bit of spilled egg over there, you know.
0:01:33 > 0:01:35I like to challenge myself and choose tricky bakes
0:01:35 > 0:01:37because it helps me develop new skills.
0:01:37 > 0:01:40I think the judges are looking for something that looks good
0:01:40 > 0:01:42and something that also tastes good
0:01:42 > 0:01:44so you want to go back for a second helping.
0:01:48 > 0:01:50Baking is one of my favourite hobbies
0:01:50 > 0:01:51because it's such a sense of freedom.
0:01:51 > 0:01:54You just put some store cupboard ingredients in a bowl,
0:01:54 > 0:01:57put it in the oven and make something that's fabulous.
0:02:00 > 0:02:02Baking is not just a hobby, it's a passion,
0:02:02 > 0:02:04and I want to make a living out of it as well.
0:02:04 > 0:02:08Being this close to the Bake Off tent, it feels like I'm in a dream.
0:02:08 > 0:02:10It's all coming to life and I'm getting really excited.
0:02:12 > 0:02:15The bakers first faced a Technical Challenge,
0:02:15 > 0:02:18a test of their baking knowledge and skills.
0:02:20 > 0:02:23Bakers, welcome to the Junior Bake Off tent.
0:02:23 > 0:02:26Now, this is your first chance to impress the judges
0:02:26 > 0:02:28with the Technical Challenge.
0:02:28 > 0:02:33Mary and James would like you to bake the best chocolate fondants
0:02:33 > 0:02:36that you can. So, James, what are we looking for?
0:02:36 > 0:02:40The key to this is they've got to be firm on the outside.
0:02:40 > 0:02:44And when you cut inside there should be a lovely gooey chocolaty centre.
0:02:44 > 0:02:47Very important question - have you washed your hands?
0:02:47 > 0:02:48ALL: Yes!
0:02:48 > 0:02:51Oh, yeah! He's definitely washed his.
0:02:51 > 0:02:53OK, guys, you've got 45 minutes.
0:02:53 > 0:02:56On your marks, get set, bake!
0:02:56 > 0:02:58These are experienced bakers.
0:02:58 > 0:03:01If you want to bake yourself at home, get an adult to help.
0:03:01 > 0:03:05To be in the marquee, it is really, really amazing.
0:03:05 > 0:03:08It's crucial to evenly coat the moulds with butter.
0:03:08 > 0:03:11That way the fondant shouldn't stick when they're turned out.
0:03:11 > 0:03:14I'm quite excited and I hope they turn out right.
0:03:16 > 0:03:19Judges James and Mary will be keeping a close eye on our bakers
0:03:19 > 0:03:22at work, but what does it take to make the perfect chocolate fondant?
0:03:24 > 0:03:28This is a tricky challenge. They look so professional.
0:03:28 > 0:03:30The timing is critical to this.
0:03:30 > 0:03:33You need that timer set, ready before it goes in the oven.
0:03:33 > 0:03:35As soon as you put them in the oven, shut the door and press start.
0:03:35 > 0:03:38It's just getting it just cooked enough just to hold it,
0:03:38 > 0:03:40and the important thing is this liquid centre
0:03:40 > 0:03:42and that's what we're looking for, really.
0:03:42 > 0:03:43And while they're in the oven,
0:03:43 > 0:03:46of course they can be making the raspberry coulis.
0:03:46 > 0:03:49I didn't actually give them a recipe, to be honest.
0:03:49 > 0:03:51They've got the raspberries, water, lemon juice and sugar,
0:03:51 > 0:03:54and it's entirely how much sugar they put in.
0:03:54 > 0:03:57Yes, and they must taste it. Let's hope they do.
0:04:01 > 0:04:05I have, basically, made these at home before.
0:04:05 > 0:04:07But, obviously, it all could go wrong.
0:04:07 > 0:04:1011-year-old Ben has been baking for two years
0:04:10 > 0:04:14and loves strong flavours so much he describes lemon-eating as his hobby.
0:04:14 > 0:04:18The part of the recipe that I'm not looking forward to is tipping
0:04:18 > 0:04:24them out cos they might collapse and make a big gooey mess on the plate.
0:04:26 > 0:04:30The next step is to prepare the chocolate by melting it with butter.
0:04:31 > 0:04:34You need to make sure that you keep the chocolate moving,
0:04:34 > 0:04:36cos otherwise it will burn at the bottom.
0:04:36 > 0:04:3912-year-old Girl Guide Ann has an in-depth knowledge
0:04:39 > 0:04:41of the science of baking.
0:04:41 > 0:04:43- You've been baking for how long? - Five years.
0:04:43 > 0:04:46So you must have a good chance here on Junior Bake Off. You reckon?
0:04:46 > 0:04:48Erm, I think everyone's really good.
0:04:48 > 0:04:50They've all got a lot of experience,
0:04:50 > 0:04:52so I think we're all about level at the minute.
0:04:52 > 0:04:57Keeping it close to your chest, I like it, I like it.
0:04:57 > 0:05:00I'm just cracking the eggs and then whisking them.
0:05:00 > 0:05:02Ten-year-old Finn has a big repertoire of recipes
0:05:02 > 0:05:04he's created himself,
0:05:04 > 0:05:06and loves getting his hands dirty when baking bread.
0:05:06 > 0:05:08I've made chocolate fondant before,
0:05:08 > 0:05:11but the only problem with it was I just couldn't get it out of the
0:05:11 > 0:05:14mould because I don't think I greased it very well.
0:05:14 > 0:05:17But with this one I'm feeling very confident.
0:05:20 > 0:05:22The key to a perfect chocolate fondant
0:05:22 > 0:05:24is in the whisking of the eggs and sugar.
0:05:24 > 0:05:26It's got to be pale and fluffy.
0:05:27 > 0:05:31This incorporates more air into the mix which helps it to rise.
0:05:31 > 0:05:35It's not that easy trying to juggle two things at once.
0:05:35 > 0:05:39Creative baker Ellie is 11 and dreams of opening her own cake shop,
0:05:39 > 0:05:42and is already developing her baking techniques.
0:05:42 > 0:05:44Because it's a round bowl,
0:05:44 > 0:05:48I have to keep spinning it because I can't get up the edges.
0:05:48 > 0:05:51So it means that you're mixing all of the egg
0:05:51 > 0:05:53and you don't miss any out.
0:05:53 > 0:05:56The melted chocolate is gently folded through the egg mixture
0:05:56 > 0:05:58and carefully poured into the moulds.
0:05:58 > 0:06:03Oh, shoot! Oh, there's a big lump of chocolate in here that didn't melt.
0:06:03 > 0:06:04Oh, sugar.
0:06:06 > 0:06:07Right, that's out of the way.
0:06:12 > 0:06:16Looking good, looking delicious. Look at that. Mmm.
0:06:16 > 0:06:17Smells good as well.
0:06:17 > 0:06:18Oh, that smells delicious.
0:06:18 > 0:06:19Doesn't it?
0:06:19 > 0:06:22- You have some chocolate on your nose.- What?
0:06:22 > 0:06:24You have some chocolate on your nose.
0:06:27 > 0:06:31- So you've got your oven all ready? - Oven preheated.- Well done.
0:06:31 > 0:06:32Keep an eye on them.
0:06:32 > 0:06:34Baking time is crucial.
0:06:34 > 0:06:36Now, where's the timer?
0:06:38 > 0:06:42Just a minute too long and the melt in middle will turn into sponge.
0:06:42 > 0:06:44Where's the timer?
0:06:49 > 0:06:51OK.
0:06:52 > 0:06:54Er... How do you...?
0:07:06 > 0:07:07Aha!
0:07:10 > 0:07:12There we go. Five minutes.
0:07:13 > 0:07:15I'm just making the sauce to pour on top.
0:07:15 > 0:07:18This is with raspberries, sugar and lemon.
0:07:20 > 0:07:23Getting the perfect raspberry sauce is a tricky balance of making
0:07:23 > 0:07:27sure it's not too sweet or too sharp.
0:07:27 > 0:07:28Mm, that's nice.
0:07:28 > 0:07:31OK, bakers, you've got five minutes. Get a move on, guys.
0:07:31 > 0:07:33Five minutes.
0:07:34 > 0:07:37Go, go, go, go! Come on!
0:07:37 > 0:07:41Oh, my milly-billy gosh. Wow!
0:07:43 > 0:07:44They're looking really good.
0:07:44 > 0:07:49- Very careful...- Very careful. Serious.
0:07:49 > 0:07:51There we go. Phew!
0:07:51 > 0:07:54So, what are you expecting when that comes out?
0:07:54 > 0:07:56I really do think they're going to collapse.
0:08:00 > 0:08:01Oh, sugar!
0:08:02 > 0:08:04Oh, phew.
0:08:14 > 0:08:17Yes! Woo-hoo!
0:08:19 > 0:08:21Oh, my goodness.
0:08:21 > 0:08:22One minute left of this challenge.
0:08:25 > 0:08:28- Turn it round.- Oh, sorry.
0:08:28 > 0:08:30These always work better when you turn it round.
0:08:37 > 0:08:41Guys, you've got ten seconds to finish off your fondants.
0:08:50 > 0:08:51OK, bakers, your time is up.
0:08:51 > 0:08:52I'm done.
0:08:52 > 0:08:54The Technical Challenge is over.
0:08:54 > 0:08:57Please bring your bakes up to the table.
0:08:57 > 0:08:59Take your time now, guys.
0:09:02 > 0:09:04Excellent. Well done.
0:09:04 > 0:09:08Mary and James will be expecting perfectly uniform fondants
0:09:08 > 0:09:11that when cut open have a gooey melt in middle.
0:09:11 > 0:09:14But have any been overbaked?
0:09:17 > 0:09:20- Just look at that, James. Fantastic. - That's pretty impressive.
0:09:20 > 0:09:23- It's going to be quite a task for us, isn't it?- Shall we start here then?
0:09:23 > 0:09:27- Ellie.- Ellie, I would be very proud if I had done that,
0:09:27 > 0:09:31but you just notice on two of them they haven't come out cleanly.
0:09:31 > 0:09:36The true test of this is really what they're like in the centre.
0:09:36 > 0:09:40Nice and soft in the middle. Texture looks good.
0:09:40 > 0:09:43- A sigh of relief I think, Ellie, yeah?- Yes.
0:09:43 > 0:09:44Shall we taste?
0:09:46 > 0:09:48- I think she's got it just right. - You like that one?
0:09:48 > 0:09:50Now, what about that sauce?
0:09:51 > 0:09:55- I like that it's sharp. - On the whole, a very good effort.
0:09:55 > 0:09:57And now we come on to Finn.
0:09:57 > 0:09:59The reason why I wanted you to do four
0:09:59 > 0:10:03is to get four absolutely perfect ones. There's probably one.
0:10:03 > 0:10:05You can see the sauce is leaking out of it,
0:10:05 > 0:10:07- so I'm going to go for the middle one, is that all right?- Yeah.
0:10:07 > 0:10:11- Still soft in the centre, probably had a little bit too long...- OK.
0:10:11 > 0:10:13..if I'm going to be honest with you, in the oven.
0:10:13 > 0:10:16There's less sauce in the centre of it.
0:10:16 > 0:10:17Flavour of that is fantastic.
0:10:18 > 0:10:21- Tastes very good. - And again, I love that sauce.
0:10:21 > 0:10:24You haven't over-mixed it, you haven't put too much water in it.
0:10:24 > 0:10:26It's a really good effort.
0:10:26 > 0:10:30Ann, if you're looking at the height of these they're all exactly
0:10:30 > 0:10:32the same size and shape.
0:10:32 > 0:10:33Let's see what it's like in the centre.
0:10:35 > 0:10:39Not quite so runny in the middle. So perhaps a second overbaked.
0:10:39 > 0:10:42Lovely texture. What about that sauce?
0:10:42 > 0:10:45- Not too much sugar, good consistency.- Well done, Ann.
0:10:45 > 0:10:47And now we come to you, Ben.
0:10:47 > 0:10:49I know you were a little bit worried about turning it out.
0:10:49 > 0:10:51You were really concerned and you thought,
0:10:51 > 0:10:53- "Is it going to happen or not?"- Yeah. - And it did, didn't it?
0:10:56 > 0:11:00That, to me, is a chocolate fondant.
0:11:00 > 0:11:03Ben, you seem to have more sauce than anybody else.
0:11:03 > 0:11:08That's because it is baked exactly to the right amount.
0:11:08 > 0:11:10I'd buy that.
0:11:10 > 0:11:11Great flavour.
0:11:11 > 0:11:13- Fantastic.- Lovely.
0:11:13 > 0:11:18I thought it sank at the bottom, but obviously they didn't see that
0:11:18 > 0:11:20and they thought it was brill, so I'm really happy now.
0:11:23 > 0:11:26I'm just a tiny bit disappointed that it wasn't absolutely perfect,
0:11:26 > 0:11:28because I tried really hard.
0:11:28 > 0:11:32But I'm very confident about my Showstopper.
0:11:32 > 0:11:38Their comments were really fair because I had rushed it a bit.
0:11:38 > 0:11:41I'm just a bit disappointed that I didn't do it to my standards.
0:11:41 > 0:11:44When James was cutting into my fondant, my legs were shaking
0:11:44 > 0:11:47and I was really nervous and I was waiting to see
0:11:47 > 0:11:50if it was gooey in the middle and it was, so that was good.
0:11:50 > 0:11:53I think anyone could win at this moment in time.
0:11:53 > 0:11:56So we're just all going to try our best for the next challenge.
0:11:56 > 0:11:57Well done, guys.
0:12:03 > 0:12:08It's the last chance Ben, Ellie, Finn and Ann
0:12:08 > 0:12:10have to claim their place in the semifinal.
0:12:10 > 0:12:12It's the Showstopper Challenge.
0:12:16 > 0:12:17Right, bakers.
0:12:17 > 0:12:21Mary and James would like you to take a walk on the wild side
0:12:21 > 0:12:26and bake a cake that's inspired by today's theme, which is the jungle.
0:12:26 > 0:12:30- Mary.- We want you to be very creative with your recipes.
0:12:30 > 0:12:33It can be any size, any shape.
0:12:33 > 0:12:34It's entirely up to you,
0:12:34 > 0:12:37but remember we're going to be looking at your decoration as well.
0:12:37 > 0:12:39This is your last shot, guys.
0:12:39 > 0:12:44Make it count. You've got an hour and a half to produce some magic.
0:12:44 > 0:12:47On your marks, get set,
0:12:47 > 0:12:48bake.
0:12:54 > 0:12:59First Showstopper. I'm feeling really nervous.
0:13:01 > 0:13:05I'm just really eager to get on and to try my hardest, really.
0:13:06 > 0:13:10The whole idea of the Showstopper is that they show off how creative
0:13:10 > 0:13:13they can be, how original they can be.
0:13:13 > 0:13:16As we cut into the cake I want interest in there.
0:13:16 > 0:13:18It's got to mean jungle.
0:13:19 > 0:13:21I think you're going to end up with lots of green food colouring
0:13:21 > 0:13:23and sparkles and different things.
0:13:23 > 0:13:26You can make things as fancy as you want,
0:13:26 > 0:13:28but when it comes down to it, it's all about the taste.
0:13:30 > 0:13:32All the bakers have chosen a classic sponge mix for the base
0:13:32 > 0:13:34of their jungle cakes.
0:13:35 > 0:13:36Oh, dear.
0:13:37 > 0:13:39Ann is mixing hers by hand.
0:13:39 > 0:13:41Just creaming the butter and the caster sugar together,
0:13:41 > 0:13:44and you need to make sure that it's really smooth
0:13:44 > 0:13:49so that you don't get any lumpy bits in your cake.
0:13:49 > 0:13:52She's baking a banana and chocolate-flavoured sponge,
0:13:52 > 0:13:55which she'll shape into the face of a monkey.
0:13:55 > 0:13:57I'm going to decorate it with fondant icing
0:13:57 > 0:14:00and I've made fondant bananas to go around the side.
0:14:00 > 0:14:04What about time? Has it worked when you've tried it before in the time?
0:14:04 > 0:14:08Yeah, I've just made it in time, so hopefully it will all go as planned.
0:14:08 > 0:14:11- Well, fingers crossed for today. - Yeah, thank you.
0:14:14 > 0:14:18I'm making a swamp cake. I call it Swampy, The Cake With A Bite.
0:14:18 > 0:14:22Finn's swamp cake is made of two lime-flavoured sponges,
0:14:22 > 0:14:26sandwiched with buttercream and coated with a chocolate ganache.
0:14:26 > 0:14:30I've got a cake board here with the background.
0:14:30 > 0:14:35As you can see I've used some spinach leaves as vines,
0:14:35 > 0:14:38and they've all wilted cos in the jungle it's quite hot,
0:14:38 > 0:14:42- and the leaves would probably wilt. - Yeah.
0:14:42 > 0:14:45- And then I have a sugar paste crocodile.- Yeah.
0:14:45 > 0:14:47And some submerged feet,
0:14:47 > 0:14:49so I'm going to make it look like someone's drowning in the swamp.
0:14:49 > 0:14:51And as you can see, the red,
0:14:51 > 0:14:55- the crocodile has some blood on its tooth...- Yeah.- Oh...
0:14:55 > 0:14:57And then I'm going to put some fudge cubes
0:14:57 > 0:14:59- because you get debris in a swamp, obviously.- Obviously.
0:14:59 > 0:15:01- I haven't been in a swamp lately. - Neither have I.
0:15:01 > 0:15:04Not that I'd want to go in with that thing roaming around.
0:15:04 > 0:15:07If Mary's overcome with the thought of Finn's swamp,
0:15:07 > 0:15:10Ben may be running an even bigger risk.
0:15:10 > 0:15:15I am baking a coconut-flavoured cake.
0:15:15 > 0:15:19I know Mary doesn't really like coconut,
0:15:19 > 0:15:24but hopefully she'll try it and then maybe she'll like it.
0:15:24 > 0:15:28Ben's tropical coconut cake will be covered in green fondant icing
0:15:28 > 0:15:30and lots of shop-bought sweets.
0:15:30 > 0:15:34I like my coconut, but how are you going to tempt Mary to liking it?
0:15:34 > 0:15:37- It'll have a Mary touch on it. - Will it?
0:15:37 > 0:15:41- Now, Ben, is that how you wanted the mixture to turn out?- Yeah.
0:15:41 > 0:15:44I made it at home and it was exactly the same
0:15:44 > 0:15:47- and it turned out really well. - What's in that recipe again?
0:15:47 > 0:15:50Coconut, butter, flour...
0:15:51 > 0:15:55- You sure you put the milk in it? - Yeah.- OK.
0:15:55 > 0:15:56- Good luck.- Thank you.
0:15:59 > 0:16:02Hmm. I think I'm going to put a little bit more green in.
0:16:05 > 0:16:08Ellie is baking a three-layered sponge, brightly coloured
0:16:08 > 0:16:10to represent the plumage of the parrot
0:16:10 > 0:16:12and decorated with fondant animals.
0:16:12 > 0:16:15Well, Ellie, we've certainly got a bit of colour here.
0:16:15 > 0:16:16Tell us all about your cake.
0:16:16 > 0:16:17It's vanilla sponge,
0:16:17 > 0:16:21but I've added food colouring to make the wow-factor.
0:16:21 > 0:16:24They're going to be layered on top of each other with home-made jam
0:16:24 > 0:16:27and butter icing in the middle.
0:16:27 > 0:16:30Just be aware, the one that's the colour of James's shirt,
0:16:30 > 0:16:33there wasn't quite so much of the mixture in there.
0:16:33 > 0:16:36- Yeah, I actually meant that... - Oh, did you?
0:16:36 > 0:16:37It's because I stack them
0:16:37 > 0:16:41and I did one yesterday and it sank down,
0:16:41 > 0:16:43so I made the green a little bit bigger, the yellow normal
0:16:43 > 0:16:45and then the red a little bit thinner
0:16:45 > 0:16:47- so it doesn't push down as much. - Well, I hope it all goes well.
0:16:47 > 0:16:49- Good luck.- Thank you.
0:16:52 > 0:16:53Right.
0:16:55 > 0:16:57Just relax, Finn!
0:17:00 > 0:17:03Guys, you've got half an hour left to go. 30 minutes.
0:17:04 > 0:17:06They haven't bound on the top yet.
0:17:07 > 0:17:09And they're still rising.
0:17:11 > 0:17:15Give it another minute and then I'll be OK.
0:17:15 > 0:17:17Little tip - to check if the cake is baked,
0:17:17 > 0:17:19insert a metal skewer into the centre.
0:17:19 > 0:17:22If it comes out clean, it's done.
0:17:22 > 0:17:23Baked.
0:17:25 > 0:17:27Yeah, that's fine.
0:17:27 > 0:17:29I think that they're a little bit overbaked,
0:17:29 > 0:17:32but hopefully they'll taste all right.
0:17:32 > 0:17:34They're nice and springy on both top and bottom,
0:17:34 > 0:17:37so I'm pleased about that.
0:17:38 > 0:17:39There it goes.
0:17:43 > 0:17:46Not only does the cake have to taste good,
0:17:46 > 0:17:50it will need some serious decorating to showcase the jungle theme.
0:17:50 > 0:17:53I'm making some extra icing as plan B in case the icing
0:17:53 > 0:17:55I already have doesn't cover the whole cake.
0:17:57 > 0:18:01This is going to be grass for on the cake board.
0:18:01 > 0:18:05The blue one's going to be a lake so that my crocodile can swim in it.
0:18:09 > 0:18:11- Not bad at that, are you?- Thanks.
0:18:11 > 0:18:13Got some tiles in the bathroom you can do if you want.
0:18:15 > 0:18:18Seedless jam. Yummy, yummy, yummy.
0:18:21 > 0:18:23- Hi, Finn, how are you?- Fine, thanks.
0:18:23 > 0:18:25Do you want me to get you another plate?
0:18:25 > 0:18:27I'll get rid of all this stuff for you.
0:18:27 > 0:18:30- Oh, no, that's actually decoration. - What?- That's actually decoration.
0:18:30 > 0:18:32- And there's a wasp. - That's a really good theme.
0:18:32 > 0:18:35- You've got animals and everything going on in there.- Yes.
0:18:35 > 0:18:36It's a swamp cake.
0:18:40 > 0:18:45Just hope this goes over...
0:18:45 > 0:18:46Oh, no.
0:18:47 > 0:18:49I need to roll it out a bit. Oh, no.
0:18:51 > 0:18:54Guys, you've got ten minutes left to bake. Ten minutes.
0:18:54 > 0:18:56Come on.
0:19:00 > 0:19:03- I can just put my monkey on top of it.- Well done. Good thinking.
0:19:09 > 0:19:13I'm just going to leave it like that and just put leaves around it,
0:19:13 > 0:19:15so then it doesn't look too bad.
0:19:20 > 0:19:21Now onto the ganache.
0:19:24 > 0:19:26Cover that up with the ribbon.
0:19:28 > 0:19:33Aww, my icing's melted cos it's a warm day. I'm quite panicking now.
0:19:36 > 0:19:40The grated chocolate is supposed to be the fur of the monkey.
0:19:42 > 0:19:44One minute. One minute left to go.
0:19:51 > 0:19:53OK, guys, your time is up.
0:19:56 > 0:19:58Please step away from your worktops.
0:20:13 > 0:20:16For three of these bakers this is the last time
0:20:16 > 0:20:17they will face Mary and James.
0:20:26 > 0:20:27Ellie, you're up first.
0:20:30 > 0:20:33I just think that I might have added a few too many flowers,
0:20:33 > 0:20:36because it looked a bit like a florist's shop.
0:20:36 > 0:20:40Other than that, I'm really proud of myself.
0:20:42 > 0:20:46To make all this in one and a half hours - bake the cakes, cool them
0:20:46 > 0:20:48and so forth, you managed your time well
0:20:48 > 0:20:53and you've got a most attractive cake as a result,
0:20:53 > 0:20:56but it really has to taste good.
0:20:56 > 0:20:58I think this jungle is pretty vibrant anyway,
0:20:58 > 0:21:01and I think the same can be said inside as well.
0:21:01 > 0:21:03- It looks a bit like traffic lights though!- Oh!
0:21:03 > 0:21:05I think it looks great,
0:21:05 > 0:21:07and considering that the red part of the sponge actually looked
0:21:07 > 0:21:10the smallest, but in the end it's come out nice and even.
0:21:10 > 0:21:11It's exactly what you said.
0:21:12 > 0:21:18It's a lovely texture, beautifully light, well-layered, evenly cooked.
0:21:18 > 0:21:19- Well done.- Good effort.
0:21:22 > 0:21:24I think my Showstopper worked really well.
0:21:24 > 0:21:27It did turn out exactly the way I wanted it to.
0:21:27 > 0:21:30I think they're going to say it's very, very well constructed
0:21:30 > 0:21:32and it looks like a swamp.
0:21:34 > 0:21:38So, Finn, I'm very pleased that you did that crocodile home-made,
0:21:38 > 0:21:40because that's very important.
0:21:40 > 0:21:44For me it hasn't quite got that wow factor.
0:21:44 > 0:21:48I would've liked that crocodile to be much bigger and bolder,
0:21:48 > 0:21:51to make me think of a swamp and danger.
0:21:51 > 0:21:54You've got some nice layers there.
0:21:54 > 0:21:57That's great, that chocolate chip on the bottom.
0:21:57 > 0:21:58The sponge is light.
0:21:59 > 0:22:01I can't taste the lime.
0:22:01 > 0:22:03There's a little bit there.
0:22:03 > 0:22:07- It certainly lifts it up a little bit. Well done.- Well done.- Thanks.
0:22:09 > 0:22:11I'm not sure that I've done enough to get through
0:22:11 > 0:22:14because everyone's done such amazing bakes,
0:22:14 > 0:22:18so we've all got quite an equal chance of getting it.
0:22:18 > 0:22:21It's a very pleasing little monkey, isn't it?
0:22:21 > 0:22:24- It's a great effort, I have to say. It's fantastic.- I love its eyes.
0:22:24 > 0:22:27- I mean, look at it looking at us. - Shall we try it?
0:22:27 > 0:22:30It's certainly got a nice bake to it as well.
0:22:30 > 0:22:32Nice and coloured all the way through.
0:22:32 > 0:22:36- Now, you didn't put any filling in between the two sponges.- No.
0:22:36 > 0:22:39A little bit of that icing might have been nice in the middle.
0:22:40 > 0:22:42The flavour's certainly there initially,
0:22:42 > 0:22:44and then the chocolate starts to take over.
0:22:44 > 0:22:49I like the idea that there's bananas in there. It's a truly jungle cake.
0:22:49 > 0:22:51- Well done. It's lovely. - Thank you.- Very well done.
0:22:54 > 0:22:58I'm feeling quite annoyed with myself a bit.
0:22:58 > 0:23:01I think I rushed the decoration and I didn't really put much effort
0:23:01 > 0:23:06into it, but hopefully the judges will take more notice
0:23:06 > 0:23:07in the flavour.
0:23:10 > 0:23:13Ben, there's a lot going on there. I think we'd better get in there.
0:23:13 > 0:23:15Plenty of sweets on there.
0:23:15 > 0:23:19- I would've liked to have seen some of those perhaps moulded by you.- Yeah.
0:23:19 > 0:23:24As I break my fork into it, it's really quite crumbly.
0:23:24 > 0:23:27It's probably cos the coconut that's in there, sometimes you've got to
0:23:27 > 0:23:30add a lot more moisture cos the coconut
0:23:30 > 0:23:32acts as almost like a sponge.
0:23:32 > 0:23:37It's a lovely flavour, but I would've liked a buttercream
0:23:37 > 0:23:40or something in the middle, cos it's a little bit on the dry side.
0:23:41 > 0:23:44There's a lot going on and everybody would get one or two sweets,
0:23:44 > 0:23:47which of course they'd like that, wouldn't they?
0:23:47 > 0:23:49Thank you very much.
0:23:49 > 0:23:52Well, guys, four spectacular cakes. This is it.
0:23:52 > 0:23:54You've done all you can do now.
0:23:54 > 0:23:58It's down to our judges to decide who goes through to the semifinal.
0:24:01 > 0:24:04- That was the toughest challenge. - That was really tough.
0:24:04 > 0:24:07Tension is rising amongst the bakers,
0:24:07 > 0:24:10but it's up to Mary and James for the final decision.
0:24:12 > 0:24:15Well, guys, how much talent is there in this tent today?
0:24:15 > 0:24:19The Technical Challenge, it was faultless. Let's talk about Ben.
0:24:19 > 0:24:22If my chefs produced four fondants like that, they would go
0:24:22 > 0:24:24straight out into the restaurant.
0:24:24 > 0:24:26But, in fact, when you looked at the other three,
0:24:26 > 0:24:29they were also not far off that.
0:24:29 > 0:24:32They must be immensely nervous, and look what they've achieved.
0:24:32 > 0:24:33Well, let's move on to the Showstopper
0:24:33 > 0:24:36and let's start with a big character - Finn.
0:24:36 > 0:24:38He did make his own crocodile,
0:24:38 > 0:24:42but I would've liked that crocodile to be twice the size
0:24:42 > 0:24:44and he was rather lost in the chocolate
0:24:44 > 0:24:46and all the other things on the top.
0:24:46 > 0:24:49He's a bold little chap and he's got bold flavours.
0:24:49 > 0:24:53- Unfortunately today it's probably let him down, really.- OK, moving on.
0:24:53 > 0:24:57- Let's talk about Ellie's cake. - There was real skill in that cake.
0:24:57 > 0:25:00She's got three different sandwiches, different colours.
0:25:00 > 0:25:03She's got a lovely filling holding them together.
0:25:03 > 0:25:06- I think she's done so well. - How about Ben?
0:25:06 > 0:25:11We were expecting great things from Ben, and sadly it was very dry.
0:25:11 > 0:25:14He didn't put a filling in it. He didn't quite get there.
0:25:14 > 0:25:19- I was disappointed because he'd done so well.- Finally, how about Ann?
0:25:19 > 0:25:21I just love these little bits of fruit.
0:25:21 > 0:25:23The glitter on there really lifted it.
0:25:23 > 0:25:26Yeah, she's just brilliant and brilliant with a brush,
0:25:26 > 0:25:27an artist in the making.
0:25:27 > 0:25:29But she didn't have a filling in the middle,
0:25:29 > 0:25:31so as you take the piece of cake it would fall.
0:25:31 > 0:25:34It just needed a little bit of moisture in the middle.
0:25:34 > 0:25:36On the whole, a great effort.
0:25:36 > 0:25:38It's a tough one, but it's up to you guys.
0:25:38 > 0:25:41Only one can go through to the semifinal, so I'll sit back
0:25:41 > 0:25:42and enjoy these with a cup of tea
0:25:42 > 0:25:44while you're making that big decision.
0:25:50 > 0:25:54Wow, bakers, it's been such an amazing day and you've done so well.
0:25:54 > 0:25:56You should be very, very proud of yourself.
0:25:56 > 0:25:59Obviously only one person can go through to the semifinals today,
0:25:59 > 0:26:04and James and Mary have had to make that very difficult decision.
0:26:04 > 0:26:07Now, the person that's going through
0:26:07 > 0:26:10has shown fantastic ability,
0:26:11 > 0:26:14wonderful use of flavours,
0:26:14 > 0:26:16and their decorating skills were second to none.
0:26:18 > 0:26:22The person going through to the semifinals today is...
0:26:33 > 0:26:35Congratulations, Ellie.
0:26:36 > 0:26:37Well done.
0:26:43 > 0:26:48Her Showstopper was outstanding. She'd shown us all sorts of skill.
0:26:48 > 0:26:51Yeah. To produce a cake like that in an hour and a half
0:26:51 > 0:26:54under the pressure like they've been under today...
0:26:54 > 0:26:58Every little flower, her monkey, everything, was home-made.
0:26:58 > 0:27:02- It was good.- We asked for a jungle theme and we got it.- We got it.
0:27:02 > 0:27:04I'm still in shock.
0:27:04 > 0:27:09It was anyone's game and I'm just so pleased it was me,
0:27:09 > 0:27:12and I'm just going to keep trying and give it everything I've got.
0:27:16 > 0:27:19Next time, another serving of bakers enter the tent...
0:27:21 > 0:27:24..to face the Technical Challenge of a marble cake...
0:27:24 > 0:27:27- It just looks quite combined. - This cannot end well.
0:27:27 > 0:27:31- ..and make a splash with their Showstopper.- Whoops!
0:27:31 > 0:27:33But only one can go through.
0:27:33 > 0:27:35I can do it, I can do it.
0:27:35 > 0:27:37Who will it be?
0:27:37 > 0:27:40Subtitles by Red Bee Media Ltd
0:27:52 > 0:27:56If you fancy baking, there's loads of Junior Bake Off recipes
0:27:56 > 0:27:58waiting for you on the CBBC website.