Episode 3 Junior Bake Off


Episode 3

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Transcript


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Hello and welcome to the famous Bake Off tent.

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In there are a fresh batch of bakers, whisks in hand, aprons on,

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and flour at the ready.

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Their mission is to impress our baking gods,

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James Martin and Mary Berry,

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and claim that place in the semifinal.

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Cos this is Junior Bake Off.

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Today, our bakers make a real splash...

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Whoops.

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..as they're pushed to their baking limits.

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Oh, my...

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This cannot end well.

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With a place in the semifinals at stake...

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Can I do it?

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..who will hold their nerve?

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Just about perfect.

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And who will crumble?

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Two more biscuits to ice, I can do it, I can do it.

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In today's heat, our bakers will first face

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their Technical Challenge -

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Mary's marvellous marble cake.

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And they'll have top pull out all the stops with an

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under-the-sea-themed biscuit display in the Show Stopper Challenge.

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Only one baker will make it through to the semifinal.

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But who will it be?

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I think one of the things I enjoy about baking -

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you can do anything you want with it.

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You can taste it, you can smell it, you can...

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Well, I'd like to say you can hear it, but sadly that's not the case.

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The best thing about baking is you can be free

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and there's no rules for it.

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I'm so excited, I can't put it into words

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but quite nervous at the same time but more excited, definitely.

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I've baked for church, I've baked for the community

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and I can't wait to bake for Mary Berry.

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Oh, my gosh, I'm so excited.

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I absolutely love baking, ever since I was two.

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So I really want to have a chance of, like, showing it off.

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I'm going to go into the tent really confidently.

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And show everyone what I can do.

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But enough of the talking - it's time for the baking.

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The Technical Challenge is the first opportunity the bakers have

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to show the judges their skills.

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Bakers, welcome to the Junior Bake Off tent.

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Now, this is where the serious baking begins.

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Your first test is the Technical Challenge.

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James and Mary... Booyah!

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..they're going to get you to make marble cake.

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We would like you to make a chocolate and vanilla marble cake

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with feathered buttercream icing.

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We're looking for a moist cake with clear marbling

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and distinct feathering.

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Very important question - have you washed your hands?

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ALL: Yes.

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OK, you've got an hour and 20 minutes. On your marks...

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get set...bake.

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Now, guys, these are experienced bakers,

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so if you want to try this at home, get an adult to help you.

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I am just putting all the ingredients into the bowl to make the cake.

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Mary's marble cake is made using the all-in-one method.

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So the eggs, flour, sugar and butter are mixed together at the same time.

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Judges James and Mary will be keeping a close eye on the bakers,

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as they know exactly what it takes to bake the perfect marble cake.

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The skill will be the marbling.

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They have the chocolate and they have the vanilla.

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Getting that evenly through the mixture, it's really quite tricky.

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I think there's plenty of things that could go wrong.

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If they haven't mixed it properly, they won't get the height, but also

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if they haven't levelled it properly you'll get a slope to one side.

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It's probably the hottest day of the year today,

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so I think that'll come into factor when they put the topping on it.

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It may actually look like a simple recipe,

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but in this heat in a day like today,

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-it's going to be tough.

-I think it will be.

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I think that's what I've got.

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Oh, no. One teaspoon of hot water.

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Three years ago, 11-year-old Emma's passion for baking rocketed

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when she made her very own birthday cake.

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Now, she specialises in all kinds of bread.

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So how long have you been baking?

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When I was little, I used to go round my gran's house

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and help her with, like, gingerbread, sponges and all that.

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Classic, everyone learns with their gran.

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And then, she just taught me from then all my different techniques.

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I've made cakes, I've made chocolate cakes,

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but I've never made a marble cake.

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But I've got the idea, so...

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Ben loves researching the history and science of baking

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and he has a handy tip up his sleeve.

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If you whisk the eggs before you put them in every time,

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it always rises better cos you can get more air into the eggs,

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which then goes into the mixture and, of course, carbon dioxide,

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that's what gives you the bubbles inside the cake, which then lifts it.

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And we don't want a flat cake to present to the judges.

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I'm impressed.

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Rustic baker George was introduced to baking

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when his auntie bought him a recipe book for his birthday.

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And he's feeling really confident about today's challenge.

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I think it's going OK now but, I mean, we'll just have to see.

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Whoops.

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The cake mixture is split into two,

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one half flavoured with vanilla, the other chocolate.

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I love this kind of stuff

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because I'm more of a sweet baker than a savoury baker.

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It's because more people eat it, basically.

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Megan has been baking since she was four and regularly holds tea parties

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for her friends to show off her favourite cakes.

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I'm just putting the chocolate mixture in the corners

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and then I'll add the vanilla one and I'll swirl it all together.

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Clear, define marbling is crucial.

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Over-swirling can lead to blending the two mixtures together,

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and Mary and James won't be impressed.

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Looks quite combined.

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I'm happy with that. Put it in the oven, I think.

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Yeah, according to this recipe, it goes in the oven.

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MUSIC: "It's My Party" by Jessie J

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So it's in the oven. Just need to set the timer.

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25 to 30 minutes.

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Fingers crossed it all goes OK in the oven.

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-All right, George?

-Yes, thank you.

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I've got a little trick for you. When I first started baking,

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-it's an old Oriental, sort of, like, meditation...

-OK.

-..technique.

-OK.

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So just bear with me. Do it with me.

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All right? Shake it before you bake it.

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All right? Close your eyes, don't open them.

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So, deep breath.

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Close your eyes.

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Hold it. Just hold it.

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'Works every time.'

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The crowning glory of the marble cake is the icing.

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Mary and James will be expecting a well-mixed,

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perfectly smooth buttercream.

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I'm going to sieve the icing sugar.

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Gets all the lumps out of it because if you look in there

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it's quite lumpy, but then, when it comes out, it's really fine.

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I'm going to have to start that again.

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I didn't sieve the icing sugar and it made it grainy.

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So that doesn't taste very nice.

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I'm quite annoyed, really.

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Bakers, you've got 30 minutes left. That's half an hour.

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OK, I think it's done.

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Right, now the scary bit - turning it out.

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Yeah, this is the bit where everything could go to pot.

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Oh, it's not very marbly, but I hope that

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when the judges cut into it, there'll hopefully be a lot of swirls.

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-Careful, don't burn yourself on the edges. Lovely.

-Ow!

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-Go!

-Oh!

-Are you all right?

-Ah, yeah.

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Is he OK?

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Oh, he's burnt himself.

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Even though he's losing time, the JBO medic has advised

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Ben to keep his burn under cold water for ten minutes.

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OK, bakers, you've got ten minutes left. Make it count.

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Ten minutes.

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Ohh...

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Ben's got a problem. His cake is still too warm to ice.

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We'll put it in the fridge, but no longer than...until it's cool

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because otherwise it will mess with the texture.

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I'm going to pop it up here, brother.

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All right?

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Oh, my...

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This cannot end well.

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Feathered icing will complete Mary's marble cake,

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but it will take a steady hand.

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Can I do it?

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I'm shaking.

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OK, guys, you've got a minute left to go. One minute.

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Right, on with the icing. Now!

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OK, bakers, the Technical Challenge is over.

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History, OK? It's time to bring your beautiful bakes up to be judged.

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Lovely.

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Mary and James will be looking for an even sponge,

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clearly defined marbling, and a perfectly feathered icing.

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Who will impress the judges the most?

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I think we ought to start from the right.

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Well, first of all, Emma, it looks pretty impressive, actually.

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Now, the marbling itself, you've got a little bit.

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We've got a very nice, even bake.

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You've got the flavour right,

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you've got the right amount of vanilla in there.

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I think the icing's fantastic.

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And now we come to Megan. You've got good marbling.

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You've made an attempt, under difficult circumstances,

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-to do the feathering.

-Decent thickness on the sponge as well.

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Very good texture.

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-It's lovely and moist.

-And a very good rise as well.

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And then we come to George.

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We've just got a bit of a slope to the sides.

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This one has probably doubled in size as apposed to that one.

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You've done a good bake underneath.

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But the marbling is not too even.

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Yeah, and the chocolate has dropped to the bottom, which is a shame.

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I've got a lot of chocolate in mine.

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Tastes pretty good and I like that chocolate at the bottom

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-but it shouldn't all be there.

-Good effort.

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Ben, so what happened with your icing? Where did that go?

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I had a tiny bit of time left and it had all melted.

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I can see straight away it's already moist,

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which is always quite a good sign.

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A little bit of a problem with the marbling.

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I've got some here with none in.

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It is tricky but that's what a marble cake's all about.

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-It's light.

-We're both going back for seconds so it must be light.

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So, overall, I think you've done exceedingly well

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on the hottest day of the year.

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Your very first bake, you should be very proud.

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Looking forward to the next challenge.

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It was clearly quite tasty because Mary had about four pieces of it.

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You could just see her... "A little bit more of that."

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It went OK, but I'm just a bit upset about how the chocolate mixture

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and the vanilla mixture wasn't evenly marbled.

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'I think I have quite a good chance cos I had,

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'like, quite a lot of positive comments about it'

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and they've got all to play for and I still can do it.

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'The judges were really fair and I could improve on my marble cake.'

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I'm just really excited now for the second challenge.

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Bakers, it's time for your Show Stopper challenge.

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Mary and James would like you to make at least 12 biscuits

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inspired by today's theme, which is "under the sea."

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The flavours are down to you. But some points to bear in mind -

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if you are doing biscuits, they should snap.

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If you're doing cookies, they should be soft in the centre.

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And if you're doing shortbread,

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it should melt in the mouth when you taste it.

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We're looking for creativity in the biscuit,

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and in the display.

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Guys, you've got an hour and a half.

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On your marks, get set, bake.

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This challenge is going to be pretty tough today,

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because biscuits just bring back memories of my granny

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and even I can't make biscuits as good as she could.

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I'm looking for a bit of creativity, but fundamentally for me

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it's always got to be about the taste so, you know,

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things may look good, but does it taste good?

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The finished display has got to really catch the eye.

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I want to see their skills, I want to see piping,

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moulding with their hands.

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It's a difficult challenge.

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Now, Emma, what are you making today?

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I'm making a lemon and coconut shortbread with lemon juice

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in it and some fondant icing.

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Emma's shaping her biscuits into fish,

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starfish and, as an added touch, jumping shortbread dolphins.

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On sticks.

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James told you at the beginning how shortbread should be.

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It should melt in your mouth when you eat it.

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I've done them before and when my dad ate them,

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they melted in his mouth, so I was really happy about that.

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-They must be good. We'll look forward to tasting them.

-Thank you.

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I am baking white chocolate biscuits that will be

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in the shape of sea creatures.

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George's sea creatures may sound adventurous, but he's also

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planning an extravagant method of displaying them.

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-A goldfish bowl. Wow.

-Are they going to be swimming?

-No.

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I'm going to stand them up in the sand, which is

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just a mixture of light brown sugar and muscovado sugar.

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-OK, I look forward to it.

-Thank you.

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I'm making shortbread lemon biscuits.

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I'm doing a round one by Mary Berry.

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Not only is Megan pushing herself with three types of biscuits,

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but she's going all out with her display.

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It's going to be a two-level one with message bottles as stilts

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and blue buttercream peaked as waves.

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Some fish with blue curling ribbon

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so it looks like water that it's spurting out.

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A treasure chest at the bottom

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with a scuba diver with some gold coins made out of icing sprayed

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with gold spray so it, like, looks like a pirate ship.

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-And I'm hoping you've done this before.

-I've done it loads of times.

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I think this is very, very exciting.

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MUSIC: "Lost Generation" by Rizzle Kicks

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I'm putting it in this plastic bag to put in the freezer.

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For about five minutes.

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Once the biscuit mixture is made, it's important to chill it.

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This keeps the dough firm

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and helps stop the biscuits spreading whilst in the oven.

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At first, I thought I could do iced fish biscuits. But then I thought,

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"Wait a second, why don't I do something more obscure?"

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So then I thought, "Of course, fish and chips!"

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This is battering for the fish biscuits I'm making.

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The butter makes it stick to the biscuits better

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and the demerara just gives it a lovely sweetness.

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Whoa! Oh, that was close.

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Ben is making shortbread chips and cookie fish

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served with an almond essence of

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fruit coulis ketchup and sugar salt.

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Presentation is everything.

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How are you going to wow us with the way that it's served?

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Well, it couldn't have been anything other than a fish and chip box.

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Ah, right. OK, this is fantastic.

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Are you a container man or are you a newspaper man

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for your fish and chips?

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I am a container man, but I like it with the scraps.

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-You disappoint me, Ben.

-I like it with the scraps.

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That's Yorkshire. Scraps and chips.

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To create the perfect display,

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the bakers will have to handle the cut-out biscuits with care

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if they want them to hold their intricate shapes.

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This has gone a bit funny because of the heat

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and I think the butter inside it is starting to melt.

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And so, it's not the usual consistency.

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But I think in the oven it'll be OK.

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165, yeah.

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In they go for 20 minutes.

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Relieved now. Now I can just start on my icing now.

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OK, bakers, you've only got half an hour left, 30 minutes.

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Tiniest bit longer.

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I think they're just about perfect.

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No, no, no, no, no.

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No, no, no, no, no.

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I forgot to put my six in and I added too much egg

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so they're ruined, really.

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With less than 30 minutes to go,

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Emma decides to start her biscuits all over again - a risky business.

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I'm not very cool under pressure, I'm just really nervous now.

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I don't know how long I've got left,

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but I'm just praying that this is going to be enough.

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It's the worst nightmare that probably can happen.

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Had to happen to me.

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Good luck!

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It seems Emma's not the only one having a biscuit nightmare.

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Some of them haven't... Well, none of them have.

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They've, like, spread out.

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So Mary's oatcakes are out

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and spur-of-the-moment shortbreads are in.

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Good luck, Megan.

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You can do this, you can do this.

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I don't mean to scare you, guys, but you've only got ten minutes left.

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Ten minutes.

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I've got to hurry up.

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You can probably tell by my face I'm trying to be really, really focused.

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I don't want them all different sizes but it doesn't matter because,

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of course, you don't ever find identical chips

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in a fish and chip shop.

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And if you did, I think you've made quite a discovery.

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MUSIC: "Applause" by Lady Gaga

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This is nearly it, guys, you've got a minute left to go.

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Eight, nine, ten. Two more biscuits to ice. I can do it, I can do it.

0:20:120:20:16

I can't do it!

0:20:160:20:18

Oh, where's the other chip fork?

0:20:330:20:35

OK, guys, stop baking. Stand away from your worktops.

0:20:440:20:48

The time's up.

0:20:480:20:49

HE EXHALES

0:20:490:20:51

After a whirlwind of mixing, baking, icing and decorating,

0:21:120:21:17

the fate of our bakers lies in the hands of out judges, Mary and James.

0:21:170:21:22

I'm pleased with what I've done.

0:21:280:21:29

I know I could have done it better, but I'm just happy that

0:21:290:21:33

I made some biscuits to present to the judges.

0:21:330:21:36

I think they look very good.

0:21:370:21:39

Your handling of the icing, you've obviously practised it a lot.

0:21:390:21:44

Now that, I think, is a very good bake underneath.

0:21:440:21:47

It's kind of like a cookie texture, I suppose. Not as soft as a cookie.

0:21:490:21:53

It's probably not what you're looking for.

0:21:530:21:55

I think they're lovely biscuits.

0:21:550:21:57

They're beautifully decorated but, to me,

0:21:570:21:59

-the white chocolate's not coming through.

-It's a good effort.

0:21:590:22:03

And I love the originality of the sand, I think that's a great idea.

0:22:030:22:06

Thank you.

0:22:060:22:07

It went OK. I had to remake some biscuits.

0:22:130:22:16

Normally, I'm a perfectionist and they weren't good enough

0:22:160:22:19

for James and Mary so I had to make them again.

0:22:190:22:22

I love the way you've decorated those starfish.

0:22:240:22:27

And we've got the oatcakes underneath?

0:22:270:22:30

No, no oatcakes on it any more.

0:22:300:22:32

That biscuit, certainly, there's a snap to it.

0:22:320:22:34

Not too sweet as well, which is really good.

0:22:340:22:36

Another one that looks pretty good is these.

0:22:360:22:38

They're lemon ones.

0:22:380:22:40

They should be slightly soft and more cookie-like.

0:22:400:22:43

-They are soft.

-Yeah.

-The lemon's coming through. Well baked.

0:22:430:22:47

I think you've done very well.

0:22:470:22:49

I think it went pretty well for me, but I can't determine how good

0:22:560:23:02

the flavour and texture was because, of course,

0:23:020:23:06

I'm not allowed to eat them, am I?

0:23:060:23:07

I think it looks absolutely fantastic.

0:23:080:23:13

So original.

0:23:130:23:15

Tell me what texture you were hoping for.

0:23:150:23:17

In the fish, a bit more like a cookie,

0:23:170:23:19

but in the chips, I was hoping for quite a crispy texture.

0:23:190:23:23

You might want to try it with the strawberry coulis as well.

0:23:230:23:26

-Dip it in the ketchup?

-Yeah.

0:23:260:23:28

The almond flavour is coming through very much on the chips.

0:23:280:23:31

-So this should be more like a cookie?

-Slightly more like a cookie.

0:23:310:23:35

It's well cooked through.

0:23:350:23:38

Evenly baked throughout.

0:23:380:23:39

To me, probably a little bit too long in the oven, maybe,

0:23:390:23:42

cos it's almost the same texture as the other one.

0:23:420:23:45

Probably about a minute or two over.

0:23:450:23:47

I think it's a great idea, absolutely fantastic,

0:23:470:23:50

and you should be very proud. Well done.

0:23:500:23:52

I think it went OK, but it was really hard in the tent

0:23:570:24:00

cos I made another mistake.

0:24:000:24:02

I had to make my dough again and that was really annoying.

0:24:020:24:05

Well, they look straight from the sea.

0:24:070:24:09

And you're a clever girl to get those dolphins jumping.

0:24:090:24:12

-And this is all the same biscuit mixture, is it?

-Yeah.

0:24:120:24:15

I want it to be a bit like a shortbread, it melts in the mouth.

0:24:150:24:18

I think you've cracked it, it is a shortbread

0:24:180:24:20

and it does melt in the mouth.

0:24:200:24:22

And I love the addition of coconut.

0:24:220:24:25

There was one thing I was after when I came here,

0:24:250:24:27

something that reminded me of my grandmother cooking for me

0:24:270:24:30

when I was about your age.

0:24:300:24:32

And that's it.

0:24:320:24:34

Could eat more of those.

0:24:340:24:36

Nice job, guys. Two very happy, satisfied judges. That is it now.

0:24:370:24:42

Go and have a little break and we'll see you very soon.

0:24:420:24:45

Wouldn't like to be you two right now.

0:24:490:24:51

I think that turned out quite well, didn't it, all of us?

0:24:510:24:55

Biscuits judged, Mary and James have to make their decision.

0:24:550:24:58

Who will they put through to the semifinal?

0:24:580:25:02

Let's start off with Ben.

0:25:020:25:03

I thought the fish and chips was just a great idea.

0:25:030:25:05

The actual chips themselves were a good shortbread but the fish,

0:25:050:25:09

he wanted it to be soft in the middle, which it wasn't.

0:25:090:25:12

And he didn't do so well when it came to the marble cake.

0:25:120:25:17

-Let's move on to Emma.

-The presentation can always be worked on

0:25:170:25:20

but what made up for the fact of that was the flavour, really.

0:25:200:25:24

I just thought they were great.

0:25:240:25:25

And her marble cake, she was the only one that got the finish on the top.

0:25:250:25:30

-Let's move over to Megan.

-She was trying to do too much.

0:25:300:25:34

Her stars were perfect. If she'd done all starfish,

0:25:340:25:39

I think she would have been on to a winner.

0:25:390:25:41

Certainly, in the one this morning, the marble cake, did extremely well.

0:25:410:25:44

So, finally to George.

0:25:440:25:46

I thought he did very well with his piping.

0:25:460:25:48

The flavour was all right, but it wasn't really special.

0:25:480:25:51

I think the detail on it requires confidence

0:25:510:25:54

and to do that under pressure...

0:25:540:25:56

But his marble cake didn't come out too well.

0:25:560:25:58

It didn't come out so well, but it's going to be tough, this,

0:25:580:26:01

because they're all in the mix, really.

0:26:010:26:03

Well, there can only be one. Good luck.

0:26:030:26:05

Bakers, you have done an amazing job.

0:26:260:26:29

Now, as you know, only one person can go through.

0:26:290:26:33

James and Mary have made a very tough decision.

0:26:330:26:36

And the person going through today is...

0:26:360:26:40

Emma, congratulations, you're in the semifinal.

0:26:500:26:52

I can't believe it.

0:26:570:26:59

I feel absolutely amazed. I never thought I would actually do it.

0:26:590:27:03

To get through to the semifinals, it's just absolutely brilliant.

0:27:030:27:07

Emma was great. She was right up there in her fist bake.

0:27:070:27:11

And those biscuits, didn't they taste good?

0:27:110:27:14

Emma's got the ability to create taste.

0:27:140:27:17

-And that's what it should be about.

-We're very proud of her.

0:27:170:27:20

-She did very well.

-She did brilliant.

0:27:200:27:21

I'm really happy I got through to the semifinals.

0:27:210:27:25

And I can't wait to go ahead and bring on the challengers.

0:27:250:27:28

Next time, a new batch of bakers enter the tent...

0:27:310:27:34

My heart's beating very, very fast.

0:27:340:27:36

..to face technically challenging biscuits.

0:27:360:27:40

And prove their skills with a spectacular Show Stopper.

0:27:400:27:44

Well done, little cake.

0:27:440:27:46

But only one can go through.

0:27:460:27:48

Who will it be?

0:27:480:27:50

If you fancy giving baking a go,

0:28:000:28:02

head to the CBBC website

0:28:020:28:04

and choose a Junior Bake Off recipe.

0:28:040:28:06

Subtitles By Red Bee Media Ltd

0:28:080:28:11

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