0:00:02 > 0:00:04Hello and welcome to the famous Bake Off tent.
0:00:04 > 0:00:08In there are a fresh batch of bakers, whisks in hand, aprons on,
0:00:08 > 0:00:09and flour at the ready.
0:00:09 > 0:00:12Their mission is to impress our baking gods,
0:00:12 > 0:00:14James Martin and Mary Berry,
0:00:14 > 0:00:17and claim that place in the semifinal.
0:00:17 > 0:00:19Cos this is Junior Bake Off.
0:00:21 > 0:00:23Today, our bakers make a real splash...
0:00:23 > 0:00:25Whoops.
0:00:25 > 0:00:28..as they're pushed to their baking limits.
0:00:28 > 0:00:30Oh, my...
0:00:30 > 0:00:32This cannot end well.
0:00:32 > 0:00:35With a place in the semifinals at stake...
0:00:35 > 0:00:36Can I do it?
0:00:36 > 0:00:38..who will hold their nerve?
0:00:38 > 0:00:39Just about perfect.
0:00:39 > 0:00:41And who will crumble?
0:00:41 > 0:00:44Two more biscuits to ice, I can do it, I can do it.
0:00:49 > 0:00:51In today's heat, our bakers will first face
0:00:51 > 0:00:53their Technical Challenge -
0:00:53 > 0:00:55Mary's marvellous marble cake.
0:00:58 > 0:01:00And they'll have top pull out all the stops with an
0:01:00 > 0:01:03under-the-sea-themed biscuit display in the Show Stopper Challenge.
0:01:05 > 0:01:08Only one baker will make it through to the semifinal.
0:01:08 > 0:01:10But who will it be?
0:01:14 > 0:01:16I think one of the things I enjoy about baking -
0:01:16 > 0:01:19you can do anything you want with it.
0:01:19 > 0:01:23You can taste it, you can smell it, you can...
0:01:23 > 0:01:27Well, I'd like to say you can hear it, but sadly that's not the case.
0:01:31 > 0:01:34The best thing about baking is you can be free
0:01:34 > 0:01:36and there's no rules for it.
0:01:36 > 0:01:38I'm so excited, I can't put it into words
0:01:38 > 0:01:43but quite nervous at the same time but more excited, definitely.
0:01:46 > 0:01:50I've baked for church, I've baked for the community
0:01:50 > 0:01:53and I can't wait to bake for Mary Berry.
0:01:53 > 0:01:54Oh, my gosh, I'm so excited.
0:01:58 > 0:02:02I absolutely love baking, ever since I was two.
0:02:02 > 0:02:05So I really want to have a chance of, like, showing it off.
0:02:05 > 0:02:08I'm going to go into the tent really confidently.
0:02:08 > 0:02:10And show everyone what I can do.
0:02:13 > 0:02:16But enough of the talking - it's time for the baking.
0:02:16 > 0:02:19The Technical Challenge is the first opportunity the bakers have
0:02:19 > 0:02:21to show the judges their skills.
0:02:29 > 0:02:32Bakers, welcome to the Junior Bake Off tent.
0:02:32 > 0:02:36Now, this is where the serious baking begins.
0:02:36 > 0:02:39Your first test is the Technical Challenge.
0:02:39 > 0:02:43James and Mary... Booyah!
0:02:43 > 0:02:45..they're going to get you to make marble cake.
0:02:45 > 0:02:49We would like you to make a chocolate and vanilla marble cake
0:02:49 > 0:02:52with feathered buttercream icing.
0:02:52 > 0:02:56We're looking for a moist cake with clear marbling
0:02:56 > 0:02:57and distinct feathering.
0:02:57 > 0:03:01Very important question - have you washed your hands?
0:03:01 > 0:03:02ALL: Yes.
0:03:02 > 0:03:07OK, you've got an hour and 20 minutes. On your marks...
0:03:07 > 0:03:09get set...bake.
0:03:10 > 0:03:13Now, guys, these are experienced bakers,
0:03:13 > 0:03:16so if you want to try this at home, get an adult to help you.
0:03:16 > 0:03:21I am just putting all the ingredients into the bowl to make the cake.
0:03:21 > 0:03:25Mary's marble cake is made using the all-in-one method.
0:03:25 > 0:03:30So the eggs, flour, sugar and butter are mixed together at the same time.
0:03:32 > 0:03:35Judges James and Mary will be keeping a close eye on the bakers,
0:03:35 > 0:03:39as they know exactly what it takes to bake the perfect marble cake.
0:03:40 > 0:03:42The skill will be the marbling.
0:03:42 > 0:03:44They have the chocolate and they have the vanilla.
0:03:44 > 0:03:49Getting that evenly through the mixture, it's really quite tricky.
0:03:51 > 0:03:53I think there's plenty of things that could go wrong.
0:03:53 > 0:03:56If they haven't mixed it properly, they won't get the height, but also
0:03:56 > 0:03:59if they haven't levelled it properly you'll get a slope to one side.
0:03:59 > 0:04:01It's probably the hottest day of the year today,
0:04:01 > 0:04:04so I think that'll come into factor when they put the topping on it.
0:04:04 > 0:04:07It may actually look like a simple recipe,
0:04:07 > 0:04:09but in this heat in a day like today,
0:04:09 > 0:04:11- it's going to be tough. - I think it will be.
0:04:14 > 0:04:16I think that's what I've got.
0:04:16 > 0:04:18Oh, no. One teaspoon of hot water.
0:04:18 > 0:04:21Three years ago, 11-year-old Emma's passion for baking rocketed
0:04:21 > 0:04:24when she made her very own birthday cake.
0:04:24 > 0:04:27Now, she specialises in all kinds of bread.
0:04:27 > 0:04:29So how long have you been baking?
0:04:29 > 0:04:32When I was little, I used to go round my gran's house
0:04:32 > 0:04:36and help her with, like, gingerbread, sponges and all that.
0:04:36 > 0:04:38Classic, everyone learns with their gran.
0:04:38 > 0:04:42And then, she just taught me from then all my different techniques.
0:04:44 > 0:04:46I've made cakes, I've made chocolate cakes,
0:04:46 > 0:04:48but I've never made a marble cake.
0:04:48 > 0:04:50But I've got the idea, so...
0:04:50 > 0:04:53Ben loves researching the history and science of baking
0:04:53 > 0:04:56and he has a handy tip up his sleeve.
0:04:56 > 0:04:59If you whisk the eggs before you put them in every time,
0:04:59 > 0:05:04it always rises better cos you can get more air into the eggs,
0:05:04 > 0:05:07which then goes into the mixture and, of course, carbon dioxide,
0:05:07 > 0:05:11that's what gives you the bubbles inside the cake, which then lifts it.
0:05:11 > 0:05:14And we don't want a flat cake to present to the judges.
0:05:14 > 0:05:16I'm impressed.
0:05:16 > 0:05:18Rustic baker George was introduced to baking
0:05:18 > 0:05:21when his auntie bought him a recipe book for his birthday.
0:05:21 > 0:05:25And he's feeling really confident about today's challenge.
0:05:25 > 0:05:29I think it's going OK now but, I mean, we'll just have to see.
0:05:33 > 0:05:34Whoops.
0:05:34 > 0:05:36The cake mixture is split into two,
0:05:36 > 0:05:40one half flavoured with vanilla, the other chocolate.
0:05:40 > 0:05:42I love this kind of stuff
0:05:42 > 0:05:45because I'm more of a sweet baker than a savoury baker.
0:05:45 > 0:05:48It's because more people eat it, basically.
0:05:48 > 0:05:52Megan has been baking since she was four and regularly holds tea parties
0:05:52 > 0:05:55for her friends to show off her favourite cakes.
0:05:55 > 0:05:59I'm just putting the chocolate mixture in the corners
0:05:59 > 0:06:05and then I'll add the vanilla one and I'll swirl it all together.
0:06:05 > 0:06:08Clear, define marbling is crucial.
0:06:08 > 0:06:11Over-swirling can lead to blending the two mixtures together,
0:06:11 > 0:06:15and Mary and James won't be impressed.
0:06:15 > 0:06:16Looks quite combined.
0:06:22 > 0:06:26I'm happy with that. Put it in the oven, I think.
0:06:26 > 0:06:29Yeah, according to this recipe, it goes in the oven.
0:06:29 > 0:06:33MUSIC: "It's My Party" by Jessie J
0:06:38 > 0:06:40So it's in the oven. Just need to set the timer.
0:06:40 > 0:06:4225 to 30 minutes.
0:06:42 > 0:06:45Fingers crossed it all goes OK in the oven.
0:06:45 > 0:06:46- All right, George?- Yes, thank you.
0:06:46 > 0:06:50I've got a little trick for you. When I first started baking,
0:06:50 > 0:06:55- it's an old Oriental, sort of, like, meditation...- OK.- ..technique.- OK.
0:06:55 > 0:06:58So just bear with me. Do it with me.
0:06:58 > 0:07:00All right? Shake it before you bake it.
0:07:00 > 0:07:02All right? Close your eyes, don't open them.
0:07:02 > 0:07:04So, deep breath.
0:07:04 > 0:07:06Close your eyes.
0:07:06 > 0:07:07Hold it. Just hold it.
0:07:15 > 0:07:17'Works every time.'
0:07:17 > 0:07:20The crowning glory of the marble cake is the icing.
0:07:20 > 0:07:22Mary and James will be expecting a well-mixed,
0:07:22 > 0:07:25perfectly smooth buttercream.
0:07:25 > 0:07:27I'm going to sieve the icing sugar.
0:07:27 > 0:07:29Gets all the lumps out of it because if you look in there
0:07:29 > 0:07:33it's quite lumpy, but then, when it comes out, it's really fine.
0:07:33 > 0:07:35I'm going to have to start that again.
0:07:35 > 0:07:39I didn't sieve the icing sugar and it made it grainy.
0:07:39 > 0:07:41So that doesn't taste very nice.
0:07:41 > 0:07:42I'm quite annoyed, really.
0:07:44 > 0:07:47Bakers, you've got 30 minutes left. That's half an hour.
0:07:54 > 0:07:55OK, I think it's done.
0:07:55 > 0:07:59Right, now the scary bit - turning it out.
0:08:05 > 0:08:09Yeah, this is the bit where everything could go to pot.
0:08:09 > 0:08:12Oh, it's not very marbly, but I hope that
0:08:12 > 0:08:16when the judges cut into it, there'll hopefully be a lot of swirls.
0:08:21 > 0:08:26- Careful, don't burn yourself on the edges. Lovely.- Ow!
0:08:26 > 0:08:28- Go!- Oh!- Are you all right?- Ah, yeah.
0:08:28 > 0:08:30Is he OK?
0:08:30 > 0:08:32Oh, he's burnt himself.
0:08:32 > 0:08:35Even though he's losing time, the JBO medic has advised
0:08:35 > 0:08:38Ben to keep his burn under cold water for ten minutes.
0:08:43 > 0:08:46OK, bakers, you've got ten minutes left. Make it count.
0:08:46 > 0:08:47Ten minutes.
0:08:57 > 0:08:58Ohh...
0:08:58 > 0:09:02Ben's got a problem. His cake is still too warm to ice.
0:09:02 > 0:09:05We'll put it in the fridge, but no longer than...until it's cool
0:09:05 > 0:09:08because otherwise it will mess with the texture.
0:09:08 > 0:09:11I'm going to pop it up here, brother.
0:09:11 > 0:09:12All right?
0:09:12 > 0:09:14Oh, my...
0:09:14 > 0:09:16This cannot end well.
0:09:17 > 0:09:20Feathered icing will complete Mary's marble cake,
0:09:20 > 0:09:23but it will take a steady hand.
0:09:23 > 0:09:24Can I do it?
0:09:25 > 0:09:27I'm shaking.
0:09:30 > 0:09:33OK, guys, you've got a minute left to go. One minute.
0:09:33 > 0:09:35Right, on with the icing. Now!
0:09:54 > 0:09:58OK, bakers, the Technical Challenge is over.
0:09:58 > 0:10:03History, OK? It's time to bring your beautiful bakes up to be judged.
0:10:10 > 0:10:11Lovely.
0:10:11 > 0:10:14Mary and James will be looking for an even sponge,
0:10:14 > 0:10:18clearly defined marbling, and a perfectly feathered icing.
0:10:20 > 0:10:23Who will impress the judges the most?
0:10:24 > 0:10:27I think we ought to start from the right.
0:10:27 > 0:10:30Well, first of all, Emma, it looks pretty impressive, actually.
0:10:31 > 0:10:34Now, the marbling itself, you've got a little bit.
0:10:34 > 0:10:36We've got a very nice, even bake.
0:10:36 > 0:10:38You've got the flavour right,
0:10:38 > 0:10:40you've got the right amount of vanilla in there.
0:10:40 > 0:10:42I think the icing's fantastic.
0:10:42 > 0:10:46And now we come to Megan. You've got good marbling.
0:10:46 > 0:10:49You've made an attempt, under difficult circumstances,
0:10:49 > 0:10:52- to do the feathering.- Decent thickness on the sponge as well.
0:10:52 > 0:10:53Very good texture.
0:10:53 > 0:10:57- It's lovely and moist. - And a very good rise as well.
0:10:57 > 0:10:59And then we come to George.
0:10:59 > 0:11:02We've just got a bit of a slope to the sides.
0:11:02 > 0:11:05This one has probably doubled in size as apposed to that one.
0:11:05 > 0:11:07You've done a good bake underneath.
0:11:07 > 0:11:09But the marbling is not too even.
0:11:09 > 0:11:14Yeah, and the chocolate has dropped to the bottom, which is a shame.
0:11:14 > 0:11:16I've got a lot of chocolate in mine.
0:11:18 > 0:11:21Tastes pretty good and I like that chocolate at the bottom
0:11:21 > 0:11:23- but it shouldn't all be there. - Good effort.
0:11:23 > 0:11:26Ben, so what happened with your icing? Where did that go?
0:11:26 > 0:11:30I had a tiny bit of time left and it had all melted.
0:11:30 > 0:11:32I can see straight away it's already moist,
0:11:32 > 0:11:33which is always quite a good sign.
0:11:33 > 0:11:36A little bit of a problem with the marbling.
0:11:36 > 0:11:38I've got some here with none in.
0:11:38 > 0:11:41It is tricky but that's what a marble cake's all about.
0:11:44 > 0:11:48- It's light.- We're both going back for seconds so it must be light.
0:11:48 > 0:11:52So, overall, I think you've done exceedingly well
0:11:52 > 0:11:54on the hottest day of the year.
0:11:54 > 0:11:56Your very first bake, you should be very proud.
0:11:56 > 0:11:59Looking forward to the next challenge.
0:12:02 > 0:12:06It was clearly quite tasty because Mary had about four pieces of it.
0:12:06 > 0:12:10You could just see her... "A little bit more of that."
0:12:10 > 0:12:15It went OK, but I'm just a bit upset about how the chocolate mixture
0:12:15 > 0:12:19and the vanilla mixture wasn't evenly marbled.
0:12:19 > 0:12:21'I think I have quite a good chance cos I had,
0:12:21 > 0:12:24'like, quite a lot of positive comments about it'
0:12:24 > 0:12:26and they've got all to play for and I still can do it.
0:12:26 > 0:12:30'The judges were really fair and I could improve on my marble cake.'
0:12:30 > 0:12:33I'm just really excited now for the second challenge.
0:12:36 > 0:12:40Bakers, it's time for your Show Stopper challenge.
0:12:40 > 0:12:44Mary and James would like you to make at least 12 biscuits
0:12:44 > 0:12:47inspired by today's theme, which is "under the sea."
0:12:47 > 0:12:51The flavours are down to you. But some points to bear in mind -
0:12:51 > 0:12:53if you are doing biscuits, they should snap.
0:12:53 > 0:12:56If you're doing cookies, they should be soft in the centre.
0:12:56 > 0:12:57And if you're doing shortbread,
0:12:57 > 0:12:59it should melt in the mouth when you taste it.
0:12:59 > 0:13:03We're looking for creativity in the biscuit,
0:13:03 > 0:13:04and in the display.
0:13:04 > 0:13:06Guys, you've got an hour and a half.
0:13:06 > 0:13:09On your marks, get set, bake.
0:13:17 > 0:13:19This challenge is going to be pretty tough today,
0:13:19 > 0:13:22because biscuits just bring back memories of my granny
0:13:22 > 0:13:24and even I can't make biscuits as good as she could.
0:13:24 > 0:13:27I'm looking for a bit of creativity, but fundamentally for me
0:13:27 > 0:13:30it's always got to be about the taste so, you know,
0:13:30 > 0:13:32things may look good, but does it taste good?
0:13:35 > 0:13:39The finished display has got to really catch the eye.
0:13:39 > 0:13:42I want to see their skills, I want to see piping,
0:13:42 > 0:13:44moulding with their hands.
0:13:44 > 0:13:46It's a difficult challenge.
0:13:48 > 0:13:50Now, Emma, what are you making today?
0:13:50 > 0:13:54I'm making a lemon and coconut shortbread with lemon juice
0:13:54 > 0:13:58in it and some fondant icing.
0:13:58 > 0:14:00Emma's shaping her biscuits into fish,
0:14:00 > 0:14:04starfish and, as an added touch, jumping shortbread dolphins.
0:14:04 > 0:14:06On sticks.
0:14:06 > 0:14:08James told you at the beginning how shortbread should be.
0:14:08 > 0:14:10It should melt in your mouth when you eat it.
0:14:10 > 0:14:13I've done them before and when my dad ate them,
0:14:13 > 0:14:16they melted in his mouth, so I was really happy about that.
0:14:16 > 0:14:19- They must be good. We'll look forward to tasting them.- Thank you.
0:14:22 > 0:14:26I am baking white chocolate biscuits that will be
0:14:26 > 0:14:28in the shape of sea creatures.
0:14:28 > 0:14:32George's sea creatures may sound adventurous, but he's also
0:14:32 > 0:14:34planning an extravagant method of displaying them.
0:14:36 > 0:14:40- A goldfish bowl. Wow. - Are they going to be swimming?- No.
0:14:40 > 0:14:43I'm going to stand them up in the sand, which is
0:14:43 > 0:14:47just a mixture of light brown sugar and muscovado sugar.
0:14:47 > 0:14:48- OK, I look forward to it.- Thank you.
0:14:49 > 0:14:53I'm making shortbread lemon biscuits.
0:14:53 > 0:14:57I'm doing a round one by Mary Berry.
0:14:57 > 0:15:01Not only is Megan pushing herself with three types of biscuits,
0:15:01 > 0:15:03but she's going all out with her display.
0:15:03 > 0:15:07It's going to be a two-level one with message bottles as stilts
0:15:07 > 0:15:11and blue buttercream peaked as waves.
0:15:11 > 0:15:13Some fish with blue curling ribbon
0:15:13 > 0:15:18so it looks like water that it's spurting out.
0:15:18 > 0:15:20A treasure chest at the bottom
0:15:20 > 0:15:24with a scuba diver with some gold coins made out of icing sprayed
0:15:24 > 0:15:30with gold spray so it, like, looks like a pirate ship.
0:15:30 > 0:15:33- And I'm hoping you've done this before.- I've done it loads of times.
0:15:33 > 0:15:37I think this is very, very exciting.
0:15:37 > 0:15:40MUSIC: "Lost Generation" by Rizzle Kicks
0:15:45 > 0:15:49I'm putting it in this plastic bag to put in the freezer.
0:15:49 > 0:15:51For about five minutes.
0:15:51 > 0:15:55Once the biscuit mixture is made, it's important to chill it.
0:15:55 > 0:15:56This keeps the dough firm
0:15:56 > 0:15:59and helps stop the biscuits spreading whilst in the oven.
0:16:04 > 0:16:08At first, I thought I could do iced fish biscuits. But then I thought,
0:16:08 > 0:16:12"Wait a second, why don't I do something more obscure?"
0:16:12 > 0:16:16So then I thought, "Of course, fish and chips!"
0:16:16 > 0:16:19This is battering for the fish biscuits I'm making.
0:16:19 > 0:16:23The butter makes it stick to the biscuits better
0:16:23 > 0:16:27and the demerara just gives it a lovely sweetness.
0:16:27 > 0:16:29Whoa! Oh, that was close.
0:16:29 > 0:16:32Ben is making shortbread chips and cookie fish
0:16:32 > 0:16:34served with an almond essence of
0:16:34 > 0:16:36fruit coulis ketchup and sugar salt.
0:16:36 > 0:16:39Presentation is everything.
0:16:39 > 0:16:42How are you going to wow us with the way that it's served?
0:16:42 > 0:16:46Well, it couldn't have been anything other than a fish and chip box.
0:16:46 > 0:16:50Ah, right. OK, this is fantastic.
0:16:50 > 0:16:52Are you a container man or are you a newspaper man
0:16:52 > 0:16:54for your fish and chips?
0:16:54 > 0:16:57I am a container man, but I like it with the scraps.
0:16:57 > 0:16:59- You disappoint me, Ben. - I like it with the scraps.
0:16:59 > 0:17:02That's Yorkshire. Scraps and chips.
0:17:05 > 0:17:06To create the perfect display,
0:17:06 > 0:17:09the bakers will have to handle the cut-out biscuits with care
0:17:09 > 0:17:13if they want them to hold their intricate shapes.
0:17:13 > 0:17:16This has gone a bit funny because of the heat
0:17:16 > 0:17:22and I think the butter inside it is starting to melt.
0:17:22 > 0:17:25And so, it's not the usual consistency.
0:17:25 > 0:17:27But I think in the oven it'll be OK.
0:17:27 > 0:17:29165, yeah.
0:17:34 > 0:17:36In they go for 20 minutes.
0:17:44 > 0:17:47Relieved now. Now I can just start on my icing now.
0:17:50 > 0:17:53OK, bakers, you've only got half an hour left, 30 minutes.
0:17:55 > 0:17:57Tiniest bit longer.
0:18:02 > 0:18:05I think they're just about perfect.
0:18:07 > 0:18:09No, no, no, no, no.
0:18:10 > 0:18:11No, no, no, no, no.
0:18:13 > 0:18:18I forgot to put my six in and I added too much egg
0:18:18 > 0:18:19so they're ruined, really.
0:18:22 > 0:18:24With less than 30 minutes to go,
0:18:24 > 0:18:27Emma decides to start her biscuits all over again - a risky business.
0:18:28 > 0:18:32I'm not very cool under pressure, I'm just really nervous now.
0:18:32 > 0:18:34I don't know how long I've got left,
0:18:34 > 0:18:38but I'm just praying that this is going to be enough.
0:18:38 > 0:18:41It's the worst nightmare that probably can happen.
0:18:42 > 0:18:44Had to happen to me.
0:18:44 > 0:18:45Good luck!
0:18:52 > 0:18:56It seems Emma's not the only one having a biscuit nightmare.
0:18:56 > 0:19:00Some of them haven't... Well, none of them have.
0:19:00 > 0:19:02They've, like, spread out.
0:19:02 > 0:19:04So Mary's oatcakes are out
0:19:04 > 0:19:06and spur-of-the-moment shortbreads are in.
0:19:06 > 0:19:08Good luck, Megan.
0:19:08 > 0:19:10You can do this, you can do this.
0:19:11 > 0:19:15I don't mean to scare you, guys, but you've only got ten minutes left.
0:19:15 > 0:19:17Ten minutes.
0:19:18 > 0:19:20I've got to hurry up.
0:19:23 > 0:19:28You can probably tell by my face I'm trying to be really, really focused.
0:19:28 > 0:19:31I don't want them all different sizes but it doesn't matter because,
0:19:31 > 0:19:34of course, you don't ever find identical chips
0:19:34 > 0:19:36in a fish and chip shop.
0:19:36 > 0:19:40And if you did, I think you've made quite a discovery.
0:19:40 > 0:19:43MUSIC: "Applause" by Lady Gaga
0:19:59 > 0:20:02This is nearly it, guys, you've got a minute left to go.
0:20:12 > 0:20:16Eight, nine, ten. Two more biscuits to ice. I can do it, I can do it.
0:20:16 > 0:20:18I can't do it!
0:20:33 > 0:20:35Oh, where's the other chip fork?
0:20:44 > 0:20:48OK, guys, stop baking. Stand away from your worktops.
0:20:48 > 0:20:49The time's up.
0:20:49 > 0:20:51HE EXHALES
0:21:12 > 0:21:17After a whirlwind of mixing, baking, icing and decorating,
0:21:17 > 0:21:22the fate of our bakers lies in the hands of out judges, Mary and James.
0:21:28 > 0:21:29I'm pleased with what I've done.
0:21:29 > 0:21:33I know I could have done it better, but I'm just happy that
0:21:33 > 0:21:36I made some biscuits to present to the judges.
0:21:37 > 0:21:39I think they look very good.
0:21:39 > 0:21:44Your handling of the icing, you've obviously practised it a lot.
0:21:44 > 0:21:47Now that, I think, is a very good bake underneath.
0:21:49 > 0:21:53It's kind of like a cookie texture, I suppose. Not as soft as a cookie.
0:21:53 > 0:21:55It's probably not what you're looking for.
0:21:55 > 0:21:57I think they're lovely biscuits.
0:21:57 > 0:21:59They're beautifully decorated but, to me,
0:21:59 > 0:22:03- the white chocolate's not coming through.- It's a good effort.
0:22:03 > 0:22:06And I love the originality of the sand, I think that's a great idea.
0:22:06 > 0:22:07Thank you.
0:22:13 > 0:22:16It went OK. I had to remake some biscuits.
0:22:16 > 0:22:19Normally, I'm a perfectionist and they weren't good enough
0:22:19 > 0:22:22for James and Mary so I had to make them again.
0:22:24 > 0:22:27I love the way you've decorated those starfish.
0:22:27 > 0:22:30And we've got the oatcakes underneath?
0:22:30 > 0:22:32No, no oatcakes on it any more.
0:22:32 > 0:22:34That biscuit, certainly, there's a snap to it.
0:22:34 > 0:22:36Not too sweet as well, which is really good.
0:22:36 > 0:22:38Another one that looks pretty good is these.
0:22:38 > 0:22:40They're lemon ones.
0:22:40 > 0:22:43They should be slightly soft and more cookie-like.
0:22:43 > 0:22:47- They are soft.- Yeah.- The lemon's coming through. Well baked.
0:22:47 > 0:22:49I think you've done very well.
0:22:56 > 0:23:02I think it went pretty well for me, but I can't determine how good
0:23:02 > 0:23:06the flavour and texture was because, of course,
0:23:06 > 0:23:07I'm not allowed to eat them, am I?
0:23:08 > 0:23:13I think it looks absolutely fantastic.
0:23:13 > 0:23:15So original.
0:23:15 > 0:23:17Tell me what texture you were hoping for.
0:23:17 > 0:23:19In the fish, a bit more like a cookie,
0:23:19 > 0:23:23but in the chips, I was hoping for quite a crispy texture.
0:23:23 > 0:23:26You might want to try it with the strawberry coulis as well.
0:23:26 > 0:23:28- Dip it in the ketchup?- Yeah.
0:23:28 > 0:23:31The almond flavour is coming through very much on the chips.
0:23:31 > 0:23:35- So this should be more like a cookie?- Slightly more like a cookie.
0:23:35 > 0:23:38It's well cooked through.
0:23:38 > 0:23:39Evenly baked throughout.
0:23:39 > 0:23:42To me, probably a little bit too long in the oven, maybe,
0:23:42 > 0:23:45cos it's almost the same texture as the other one.
0:23:45 > 0:23:47Probably about a minute or two over.
0:23:47 > 0:23:50I think it's a great idea, absolutely fantastic,
0:23:50 > 0:23:52and you should be very proud. Well done.
0:23:57 > 0:24:00I think it went OK, but it was really hard in the tent
0:24:00 > 0:24:02cos I made another mistake.
0:24:02 > 0:24:05I had to make my dough again and that was really annoying.
0:24:07 > 0:24:09Well, they look straight from the sea.
0:24:09 > 0:24:12And you're a clever girl to get those dolphins jumping.
0:24:12 > 0:24:15- And this is all the same biscuit mixture, is it?- Yeah.
0:24:15 > 0:24:18I want it to be a bit like a shortbread, it melts in the mouth.
0:24:18 > 0:24:20I think you've cracked it, it is a shortbread
0:24:20 > 0:24:22and it does melt in the mouth.
0:24:22 > 0:24:25And I love the addition of coconut.
0:24:25 > 0:24:27There was one thing I was after when I came here,
0:24:27 > 0:24:30something that reminded me of my grandmother cooking for me
0:24:30 > 0:24:32when I was about your age.
0:24:32 > 0:24:34And that's it.
0:24:34 > 0:24:36Could eat more of those.
0:24:37 > 0:24:42Nice job, guys. Two very happy, satisfied judges. That is it now.
0:24:42 > 0:24:45Go and have a little break and we'll see you very soon.
0:24:49 > 0:24:51Wouldn't like to be you two right now.
0:24:51 > 0:24:55I think that turned out quite well, didn't it, all of us?
0:24:55 > 0:24:58Biscuits judged, Mary and James have to make their decision.
0:24:58 > 0:25:02Who will they put through to the semifinal?
0:25:02 > 0:25:03Let's start off with Ben.
0:25:03 > 0:25:05I thought the fish and chips was just a great idea.
0:25:05 > 0:25:09The actual chips themselves were a good shortbread but the fish,
0:25:09 > 0:25:12he wanted it to be soft in the middle, which it wasn't.
0:25:12 > 0:25:17And he didn't do so well when it came to the marble cake.
0:25:17 > 0:25:20- Let's move on to Emma.- The presentation can always be worked on
0:25:20 > 0:25:24but what made up for the fact of that was the flavour, really.
0:25:24 > 0:25:25I just thought they were great.
0:25:25 > 0:25:30And her marble cake, she was the only one that got the finish on the top.
0:25:30 > 0:25:34- Let's move over to Megan. - She was trying to do too much.
0:25:34 > 0:25:39Her stars were perfect. If she'd done all starfish,
0:25:39 > 0:25:41I think she would have been on to a winner.
0:25:41 > 0:25:44Certainly, in the one this morning, the marble cake, did extremely well.
0:25:44 > 0:25:46So, finally to George.
0:25:46 > 0:25:48I thought he did very well with his piping.
0:25:48 > 0:25:51The flavour was all right, but it wasn't really special.
0:25:51 > 0:25:54I think the detail on it requires confidence
0:25:54 > 0:25:56and to do that under pressure...
0:25:56 > 0:25:58But his marble cake didn't come out too well.
0:25:58 > 0:26:01It didn't come out so well, but it's going to be tough, this,
0:26:01 > 0:26:03because they're all in the mix, really.
0:26:03 > 0:26:05Well, there can only be one. Good luck.
0:26:26 > 0:26:29Bakers, you have done an amazing job.
0:26:29 > 0:26:33Now, as you know, only one person can go through.
0:26:33 > 0:26:36James and Mary have made a very tough decision.
0:26:36 > 0:26:40And the person going through today is...
0:26:50 > 0:26:52Emma, congratulations, you're in the semifinal.
0:26:57 > 0:26:59I can't believe it.
0:26:59 > 0:27:03I feel absolutely amazed. I never thought I would actually do it.
0:27:03 > 0:27:07To get through to the semifinals, it's just absolutely brilliant.
0:27:07 > 0:27:11Emma was great. She was right up there in her fist bake.
0:27:11 > 0:27:14And those biscuits, didn't they taste good?
0:27:14 > 0:27:17Emma's got the ability to create taste.
0:27:17 > 0:27:20- And that's what it should be about. - We're very proud of her.
0:27:20 > 0:27:21- She did very well.- She did brilliant.
0:27:21 > 0:27:25I'm really happy I got through to the semifinals.
0:27:25 > 0:27:28And I can't wait to go ahead and bring on the challengers.
0:27:31 > 0:27:34Next time, a new batch of bakers enter the tent...
0:27:34 > 0:27:36My heart's beating very, very fast.
0:27:36 > 0:27:40..to face technically challenging biscuits.
0:27:40 > 0:27:44And prove their skills with a spectacular Show Stopper.
0:27:44 > 0:27:46Well done, little cake.
0:27:46 > 0:27:48But only one can go through.
0:27:48 > 0:27:50Who will it be?
0:28:00 > 0:28:02If you fancy giving baking a go,
0:28:02 > 0:28:04head to the CBBC website
0:28:04 > 0:28:06and choose a Junior Bake Off recipe.
0:28:08 > 0:28:11Subtitles By Red Bee Media Ltd