0:00:02 > 0:00:04Hello and welcome to the centre of the baking universe,
0:00:04 > 0:00:06the place where eggs, flour, passion,
0:00:06 > 0:00:08tension and judging collide.
0:00:08 > 0:00:12Oh, yes, all in the name of finding the UK's best young baker.
0:00:12 > 0:00:13This is Junior Bake Off.
0:00:16 > 0:00:19A fresh delivery of bakers are ready to battle it out
0:00:19 > 0:00:21for a place in the semifinals.
0:00:21 > 0:00:23I forgot something.
0:00:23 > 0:00:24Teeth.
0:00:24 > 0:00:26They'll be putting their fears aside as they step up
0:00:26 > 0:00:28to their workstations.
0:00:28 > 0:00:30- It's quite high up here isn't it? - Mm.
0:00:30 > 0:00:34Will it go smoothly or will the bakers crack under the pressure?
0:00:34 > 0:00:35Sugar...
0:00:40 > 0:00:42There are two very different challenges
0:00:42 > 0:00:44lined up for today's heat.
0:00:44 > 0:00:46First, it's the Technical Challenge,
0:00:46 > 0:00:49where the bakers tackle tricky pastry
0:00:49 > 0:00:52to produce cheese straws up to James' professional standards.
0:00:52 > 0:00:54That one is perfect.
0:00:56 > 0:00:58For the second terrifying challenge,
0:00:58 > 0:01:00they'll be asked to create a showstopping cake
0:01:00 > 0:01:02in the shape of a monster.
0:01:02 > 0:01:05Only one baker will make it through to the semifinal.
0:01:05 > 0:01:07But who will it be?
0:01:09 > 0:01:12'I like making everything with chocolate.'
0:01:12 > 0:01:13I love chocolate.
0:01:13 > 0:01:16'The thing that's going to make my baking stand out is
0:01:16 > 0:01:19'it's going to look the best and it is'
0:01:19 > 0:01:20going to taste the best as well.
0:01:24 > 0:01:25'I'm looking forward to'
0:01:25 > 0:01:27going into the tent and I can't wait to start baking.
0:01:27 > 0:01:29'The great thing about my flavours'
0:01:29 > 0:01:32is that they really pop.
0:01:35 > 0:01:38I do like to get things spot-on.
0:01:38 > 0:01:39If you get the presentation good,
0:01:39 > 0:01:42'it just makes everything'
0:01:42 > 0:01:43perfect.
0:01:47 > 0:01:49'It's really weird to be next to the Bake Off tent, to be honest.
0:01:49 > 0:01:51The best-case scenario,
0:01:51 > 0:01:52'I get through to the semifinal.
0:01:52 > 0:01:55'The worst case - every single thing goes wrong'
0:01:55 > 0:01:57and I poison the judges and they die.
0:01:57 > 0:01:59SHE LAUGHS
0:02:03 > 0:02:06For the first challenge, the bakers face a brand-new recipe.
0:02:06 > 0:02:08They'll need to use all their skills
0:02:08 > 0:02:11and experience to impress our judges.
0:02:13 > 0:02:16Bakers, welcome. This is the Technical Challenge.
0:02:16 > 0:02:20For this one, Mary and James would like you to make
0:02:20 > 0:02:22ten cheese straws.
0:02:22 > 0:02:25We'd like them to be beautifully flaky,
0:02:25 > 0:02:27golden-brown and have a regular twist.
0:02:27 > 0:02:31The most important thing for me is to get them all the same size,
0:02:31 > 0:02:35have an even distribution of cheese and remember the salt -
0:02:35 > 0:02:39- it's a really important part of it.- It's James' recipe, OK?
0:02:39 > 0:02:42So don't mess it up. He'll be judging you big time.
0:02:42 > 0:02:44You've got an hour to complete this recipe.
0:02:44 > 0:02:46- Have you washed your hands? - ALL: Yes.
0:02:46 > 0:02:49OK. On your marks...get set...
0:02:49 > 0:02:50bake!
0:02:55 > 0:02:58These are experienced bakers.
0:02:58 > 0:03:01So if you want to try this at home, get an adult to help.
0:03:01 > 0:03:06Quite nervous. I never imagined myself actually standing here.
0:03:06 > 0:03:08It's very exciting to bake in the Bake Off tent.
0:03:08 > 0:03:12It's James Martin, so I need to get the recipe right.
0:03:12 > 0:03:15Today the judges have set the bar high as the bakers
0:03:15 > 0:03:17will have to make rough puff pastry.
0:03:17 > 0:03:20The secret of it is cubes of butter inside the pastry.
0:03:20 > 0:03:23While they bake in the oven, the butter melts,
0:03:23 > 0:03:26it's trapped in-between the layers of pastry which creates steam,
0:03:26 > 0:03:29and that's what causes the puff in the puff pastry.
0:03:29 > 0:03:32The mixture is lovely and light and flaky.
0:03:32 > 0:03:34That's what we're really looking for.
0:03:34 > 0:03:36They must be cooked through.
0:03:36 > 0:03:40If they're undercooked, they will just go floppy.
0:03:40 > 0:03:44I wonder how many of them will end up with beautiful strips,
0:03:44 > 0:03:46and how many are higgledy-piggledy.
0:03:49 > 0:03:53Rough puff pastry is made by mixing lumps of coal butter
0:03:53 > 0:03:55and water into flour.
0:03:55 > 0:03:57I've already put the butter and flour in the bowl
0:03:57 > 0:04:00and now I'm adding the water gradually.
0:04:00 > 0:04:02Archie's family have a strong tradition of baking.
0:04:02 > 0:04:06A keen sportsman, he's bringing his competitive streak to the tent.
0:04:06 > 0:04:10I do think that I've got what it takes to impress the judges today.
0:04:10 > 0:04:13It's not that different from baking in my own house,
0:04:13 > 0:04:15but I don't have James Martin wandering around.
0:04:18 > 0:04:20- ESTHER:- I'm hoping it'll come together
0:04:20 > 0:04:21when I've put all the water in it,
0:04:21 > 0:04:24and it'll be a dough but with the lumps of butter in it still.
0:04:24 > 0:04:25Esther bakes several times a week
0:04:25 > 0:04:28and has mastered all the classics.
0:04:28 > 0:04:29Well, nearly all.
0:04:29 > 0:04:32Well, I've never made them before so I'm quite scared.
0:04:32 > 0:04:35I was kind of hoping it was something I'd already made,
0:04:35 > 0:04:38like a Victoria sponge or something, but no such luck.
0:04:41 > 0:04:46The dough is then rolled out, revealing the marbled butter effect.
0:04:46 > 0:04:48And our bakers need to give it some muscle.
0:04:49 > 0:04:52It's really difficult because it's really hard
0:04:52 > 0:04:55and you need a lot of strength, and I'm not that strong.
0:04:55 > 0:04:58Aaminah loves arts and crafts.
0:04:58 > 0:05:01She's also a creative and self-taught baker.
0:05:01 > 0:05:03So have you got any brothers and sisters?
0:05:03 > 0:05:07- I've got two sisters and one brother.- Do they like baking?- No.
0:05:07 > 0:05:09- They think baking is a punishment.- Why is that?
0:05:09 > 0:05:13- Because they're really bad at it. - But they like eating it.- Yes.
0:05:13 > 0:05:17- Very naughty. Very naughty. We're going to show them, aren't we?- Yeah.
0:05:17 > 0:05:20To create the thin layers within the pastry,
0:05:20 > 0:05:22the bakers fold the edges into the middle,
0:05:22 > 0:05:26then fold it in half as if they're closing a book.
0:05:26 > 0:05:29It's called a book turn. It must be repeated three times.
0:05:29 > 0:05:31- So, that's one fold?- Yeah.
0:05:31 > 0:05:34And then you fold it like that.
0:05:34 > 0:05:37This complicated method is no problem for technology whiz
0:05:37 > 0:05:41Alfie, who enjoys learning about the science of baking.
0:05:41 > 0:05:44So, what got you into baking in the first place, then?
0:05:44 > 0:05:49Well, I just thought it was a good hobby to do, really.
0:05:49 > 0:05:51I'm not a sporty...
0:05:51 > 0:05:54- Yeah.- ..kind of guy.
0:05:54 > 0:05:56- I do do a bit of cooking too. - Do you?
0:05:56 > 0:06:00- MasterChef cooking.- Who's your favourite chef?- James Martin.
0:06:00 > 0:06:02Good.
0:06:02 > 0:06:05The bakers must chill their pastry to stop the butter from melting,
0:06:05 > 0:06:08which, again, calls for some muscle.
0:06:08 > 0:06:10Or me, as it's otherwise known.
0:06:10 > 0:06:14- That's the fridge. I need the freezer.- Oh.
0:06:14 > 0:06:15SHE GIGGLES
0:06:15 > 0:06:16- Thank you.- All right?
0:06:16 > 0:06:19MUSIC: "Green Garden" by Laura Mvula
0:06:21 > 0:06:23Which is mine? Is that mine?
0:06:24 > 0:06:25Once chilled, the bakers
0:06:25 > 0:06:28will need to roll out their dough one last time.
0:06:28 > 0:06:32- Are you all right?- Yes, OK.- It's quite high up here, isn't it?- Yeah.
0:06:32 > 0:06:34You see everything through a different view.
0:06:37 > 0:06:41Next, they trim their rolled out pastry into a neat square.
0:06:41 > 0:06:43Now, what got you into baking?
0:06:43 > 0:06:47Well, when I was about two or three, my mum taught me
0:06:47 > 0:06:49how to peel a carrot.
0:06:49 > 0:06:51And then I started like helping her with cakes and stuff.
0:06:51 > 0:06:54I think I was just about potty-trained at that age.
0:06:54 > 0:06:56Getting the pastry even
0:06:56 > 0:06:59will ensure that the cheese straws bake equally,
0:06:59 > 0:07:03something perfectionist Alfie is taking very seriously.
0:07:03 > 0:07:04That's better.
0:07:08 > 0:07:10Do you think that's too thick?
0:07:13 > 0:07:16Right, guys, you've got half an hour.
0:07:16 > 0:07:17HE GROANS
0:07:20 > 0:07:23I'm putting the egg yolk on so the cheese
0:07:23 > 0:07:26and the thyme can stick to the pastry.
0:07:31 > 0:07:32Now it's cutting time.
0:07:32 > 0:07:36If this goes wrong, the whole thing goes wrong.
0:07:38 > 0:07:40The perfect twist is crucial.
0:07:40 > 0:07:44This painstaking operation takes time and a steady hand.
0:07:44 > 0:07:49I need to make ten identical. That one is perfect.
0:07:49 > 0:07:51ARCHIE: You need to lift it up, then twist,
0:07:51 > 0:07:53and then lift it up again, then twist.
0:07:54 > 0:07:56- ALFIE:- Press down like that.
0:07:56 > 0:07:59Bakers, you have 15 minutes to complete your bake.
0:08:02 > 0:08:03Quite worried.
0:08:03 > 0:08:07You need to get them all the right size and, at the moment,
0:08:07 > 0:08:08mine don't look too good.
0:08:17 > 0:08:19Three, six, nine, ten.
0:08:19 > 0:08:24There have to be ten but I made 12 because there was enough there.
0:08:29 > 0:08:31So will just be in the nick of time.
0:08:35 > 0:08:38I would've done it neater if I had more time but I didn't, so...
0:08:39 > 0:08:43- I don't know.- In they go. Just in time.
0:08:49 > 0:08:52As they bake, the cheese straws should puff up.
0:08:52 > 0:08:56I'm pretty confident that they're going to turn out good.
0:09:00 > 0:09:01Oh, sugar!
0:09:01 > 0:09:04One of the cheese straws has fallen down the thing.
0:09:04 > 0:09:05Well, you can either leave it
0:09:05 > 0:09:08- and hope that it bakes like that... - Yeah.
0:09:08 > 0:09:11..or I can try and move it and it might break.
0:09:11 > 0:09:13I think we'll just have to leave it.
0:09:20 > 0:09:23I'm really nervous now because the twists aren't even.
0:09:23 > 0:09:25They're going to be underbaked.
0:09:27 > 0:09:29OK, guys, one minute. Let's go.
0:09:39 > 0:09:41- Oh, still not done. - Oh, how are we going to do this?
0:09:41 > 0:09:44We've got to save that. We've got to save it.
0:09:49 > 0:09:51Oh, no, it's cracked.
0:09:53 > 0:09:57I am pleased about doing some extra ones because there was two broke.
0:10:02 > 0:10:04- ESTHER:- One of them snapped.
0:10:07 > 0:10:10I know I'm not and get through now.
0:10:10 > 0:10:14Bakers, that's it. Your time is up. Please, step away from your bakes.
0:10:14 > 0:10:15TIMER BEEPS
0:10:22 > 0:10:23OK, beautiful.
0:10:25 > 0:10:28Mary and James will be looking for perfectly uniform
0:10:28 > 0:10:32cheese straws with delicate layers of crisp, flaky pastry.
0:10:36 > 0:10:39I have to say, this was not an easy challenge.
0:10:39 > 0:10:41- Archie, have you made these before?- No.
0:10:41 > 0:10:44I've made rough puff before but not cheese straws.
0:10:44 > 0:10:46You got the twist that we wanted.
0:10:46 > 0:10:49The colour is lovely and even. All the same size.
0:10:49 > 0:10:53You've got a nice flake to the pastry as well.
0:10:55 > 0:10:58They're so crisp. Just the right amount of cheese.
0:10:58 > 0:11:00They are sheer perfection for me.
0:11:00 > 0:11:03I've never done this before on the show before but...
0:11:03 > 0:11:07Well done. Brilliant, brilliant job. Brilliant job, I have to say.
0:11:07 > 0:11:10Aaminah. A little underbaked.
0:11:10 > 0:11:15As I lift them up, can you see, they're soft?
0:11:15 > 0:11:17There are parts of them that look lovely.
0:11:19 > 0:11:21You've got lovely layers there.
0:11:21 > 0:11:23The pastry in the salt content is perfect.
0:11:24 > 0:11:28- So, Esther, how did it go for you? - Quite badly.
0:11:28 > 0:11:30They are a little uneven.
0:11:30 > 0:11:32The ones that you've made a little bigger,
0:11:32 > 0:11:34that isn't quite baked.
0:11:34 > 0:11:38The secret is in the taste so I'll grab one.
0:11:38 > 0:11:41You've got the right amount of cheese on there.
0:11:41 > 0:11:44The seasoning's really good, so I wouldn't be disappointed.
0:11:44 > 0:11:45Well done.
0:11:45 > 0:11:49- Alfie, now you had problems. - One fell off the tray.
0:11:49 > 0:11:52- Is this the one that you've tried to hide?- Yeah.
0:11:52 > 0:11:55If that's all that happens, it's not the end of the world.
0:11:55 > 0:11:57They're all exactly the same size.
0:11:57 > 0:12:00You can see the layers that you built up in there.
0:12:00 > 0:12:01Got a lovely bake to this.
0:12:02 > 0:12:05- You can hear the crunch. - It melts in your mouth.
0:12:05 > 0:12:10If I was going to be picky, a little bit more salt.
0:12:10 > 0:12:13But certainly, with the pastry, it's probably the best of the lot.
0:12:13 > 0:12:16I can't wait to taste one, honestly. This is for lunch.
0:12:17 > 0:12:20- ARCHIE:- Two of them snapped in half, so I had ten exactly.
0:12:20 > 0:12:22'It went really well.'
0:12:22 > 0:12:23I think, so far,
0:12:23 > 0:12:25'me and Alfie are in the lead.'
0:12:25 > 0:12:27I just wish I could have done better, really.
0:12:27 > 0:12:29Not all of them were the same size.
0:12:29 > 0:12:31Mine were uneven. The twists weren't right.
0:12:31 > 0:12:34Half the cheese fell off. 'Hopefully, with the Showstopper,'
0:12:34 > 0:12:37I can just about pull it back and maybe get through.
0:12:37 > 0:12:39I'm more familiar with the kitchen now
0:12:39 > 0:12:43so I think I'll try my best in the second round.
0:12:53 > 0:12:57With just one challenge left, there is still everything to bake for.
0:12:59 > 0:13:02OK, bakers, this is your Showstopper.
0:13:02 > 0:13:04It's your chance to try and claw it back.
0:13:04 > 0:13:07Mary and James would like you to get your teeth into a cake
0:13:07 > 0:13:11created by today's theme, which is monsters.
0:13:11 > 0:13:13Now we're talking loud, scary, hairy,
0:13:13 > 0:13:16hide-under-your-bed sort of monsters, OK?
0:13:16 > 0:13:19We don't want to be frightened off by your ingredients,
0:13:19 > 0:13:22but we do want some very interesting flavours.
0:13:22 > 0:13:24We want an impressive cake on a monster scale.
0:13:24 > 0:13:28You've got an hour and a half. On your marks...
0:13:28 > 0:13:30get set...bake!
0:13:33 > 0:13:36For this frightful finale, the bakers will be
0:13:36 > 0:13:40judged on their cakes' texture, flavour and monstrous decoration.
0:13:40 > 0:13:44The actual skill in this is not just in the cake itself.
0:13:44 > 0:13:46They've got to get the shape that they're looking for,
0:13:46 > 0:13:49so that we can naturally see that it's a monster.
0:13:49 > 0:13:53When we walk in, it's got to be looking at us, almost frightening us.
0:13:56 > 0:14:00All the bakers are adding flavourings to a basic sponge mix.
0:14:00 > 0:14:01Nice little spoon.
0:14:01 > 0:14:04And Esther is making sure the judges get
0:14:04 > 0:14:06at least one of their five a day.
0:14:07 > 0:14:09It's parsnip and maple syrup cake.
0:14:09 > 0:14:12This big chunk of it is still not done.
0:14:12 > 0:14:15Esther's parsnip and maple syrup cake is in the shape of
0:14:15 > 0:14:20a lady Loch Ness monster sporting purple spots and false eyelashes.
0:14:20 > 0:14:23Where does the idea of parsnips come from in a cake? Is that your idea?
0:14:23 > 0:14:26No, actually, because my auntie, she has an allotment,
0:14:26 > 0:14:29she grew a really big parsnip and she wanted a recipe.
0:14:29 > 0:14:32She found this cake and that is where the idea came from.
0:14:32 > 0:14:34Now, I've never had parsnips in a cake.
0:14:34 > 0:14:37I like my parsnips with stuffing and roast chicken, to be honest.
0:14:37 > 0:14:41Well, you've got to convert us, Esther. We've never had it before.
0:14:41 > 0:14:45And Esther isn't the only one using vegetables.
0:14:45 > 0:14:48I'm making a red velvet and beetroot cake.
0:14:48 > 0:14:52I added beetroot just because it gets it a better colour.
0:14:52 > 0:14:55Having grown up by the sea, Archie was inspired to shape his
0:14:55 > 0:14:59red velvet beetroot cake into a terrifying sea monster.
0:14:59 > 0:15:02Now, Archie, there is an extremely strong smell here.
0:15:02 > 0:15:04This is seaweed.
0:15:04 > 0:15:07- Don't tell me it's come all the way from Ireland?!- Yes.
0:15:07 > 0:15:09Are you expecting us to eat that with the cake?
0:15:09 > 0:15:11That's just for the looks.
0:15:11 > 0:15:13But you can eat it if you want.
0:15:13 > 0:15:15- Do you want to try some? - I don't actually.- You sure?
0:15:15 > 0:15:17You can have it all to yourself.
0:15:17 > 0:15:19- I love this stuff.- Oh, do you?
0:15:21 > 0:15:23It is fantastic seaweed.
0:15:24 > 0:15:27I'm making a lemon and lime Norfolk Broads monster cake.
0:15:27 > 0:15:30I thought the flavours would stand out to the judges.
0:15:30 > 0:15:34Alfie's water-dwelling monster is made from a lemon drizzle cake
0:15:34 > 0:15:39coated in a lime curd and decorated with individual fondant scales.
0:15:39 > 0:15:43The base is lemon drizzle cake. What shapes have you done that in?
0:15:43 > 0:15:46Well, I've just done it in a circle shape and then I'm going to
0:15:46 > 0:15:50use this, to cut a hole in the middle for the head.
0:15:50 > 0:15:52- And you're going to make a sort of wiggly monster.- Yeah.
0:15:52 > 0:15:54- No template?- No, no template.
0:15:54 > 0:15:58- So why the Norfolk Broads? - Well, I live in Norfolk, so...- Yeah.
0:15:58 > 0:16:00That's a good enough reason, isn't it?
0:16:00 > 0:16:04- Not too many monsters on the Broads but you've found one.- Yeah.
0:16:05 > 0:16:08- How are you?- I'm good, thank you.
0:16:08 > 0:16:10Tell us about your wonderful cake.
0:16:10 > 0:16:12Well, it's a chocolate and peppermint cake
0:16:12 > 0:16:15and his name is Skits the monster.
0:16:15 > 0:16:19Aaminah's munching monster is made from three layers of chocolate cake
0:16:19 > 0:16:21with colourful peppermint buttercream
0:16:21 > 0:16:23and a gaping mouth filled with sweets.
0:16:23 > 0:16:26The marshmallows are going to be his teeth.
0:16:26 > 0:16:29The strawberries are going to be his tongue.
0:16:29 > 0:16:32He's going to be filled with rainbow-coloured fruit sweets.
0:16:32 > 0:16:37And I've been making fondant spikes and little balls for his ears.
0:16:37 > 0:16:39- So it's in three tins.- Three tins.
0:16:39 > 0:16:42That's sensible because you will be able to get it cooked in the time.
0:16:42 > 0:16:44And strawberries. An awful lot of strawberries.
0:16:44 > 0:16:46It's a tongue but what else?
0:16:46 > 0:16:48That's all it is.
0:16:48 > 0:16:51- That's just as well, because I know somebody has just stolen one.- Yeah.
0:16:58 > 0:17:00Just scrape this off.
0:17:02 > 0:17:05- ESTHER:- All I'm looking for in this, really,
0:17:05 > 0:17:09is it will fall off the spoon like in little blobs.
0:17:09 > 0:17:12The cakes must be baked as soon as possible,
0:17:12 > 0:17:15so they can cool down before decorating
0:17:18 > 0:17:21OK, bakers, you're halfway through this challenge.
0:17:27 > 0:17:29I wanted them, when you touch them,
0:17:29 > 0:17:33to spring back up and to be clean when you stick a toothpick in.
0:17:34 > 0:17:35HE SIGHS
0:17:37 > 0:17:40- It's underbaked. - It does look pretty scary.
0:17:40 > 0:17:42It's starting to burn on the outside
0:17:42 > 0:17:45but it's still really undercooked on the inside.
0:17:45 > 0:17:47So whilst the others' cakes are cooling,
0:17:47 > 0:17:50Alfie's lemon cake is going back into the oven.
0:17:50 > 0:17:51And hope for the best.
0:17:54 > 0:17:56It's nice and red.
0:17:56 > 0:17:59To make sure their cakes jump out at the judges,
0:17:59 > 0:18:03the bakers start work on their attention-grabbing decorations.
0:18:03 > 0:18:05I like the eyelashes, they're good, aren't they?
0:18:05 > 0:18:07Did you get them off your mum?
0:18:07 > 0:18:09- No.- They're not?! - My mum is more sensible than that.
0:18:14 > 0:18:15- Archie?- Yes.
0:18:15 > 0:18:18You're the only person that's got red food colouring in here.
0:18:18 > 0:18:21You're the only person that's got blue food covering in here. Look.
0:18:21 > 0:18:23Sorry. A bit messy.
0:18:29 > 0:18:30Can I help you with anything else?
0:18:30 > 0:18:33- Can you open this?- I can open that. Yeah, not a problem.
0:18:33 > 0:18:34- There we go.- Thank you.
0:18:34 > 0:18:37- Brutal strength, that's what I'm good for.- Yeah.
0:18:40 > 0:18:42I need to make this like a sea effect,
0:18:42 > 0:18:45so that's why it's not completely all rubbed in
0:18:45 > 0:18:48because the sea isn't all one colour.
0:18:48 > 0:18:49Yeah, good excuse, Archie.
0:18:55 > 0:18:57- And that's not ready, is it?- No.
0:18:57 > 0:19:01- You've got another ten minutes. - Ten minutes.- I haven't got time.
0:19:04 > 0:19:07Right, get yourself tidy and get yourself organised
0:19:07 > 0:19:10because you got literally, I'm not joking, minutes.
0:19:10 > 0:19:14MUSIC: "Skip To The Good Bit" by Rizzle Kicks
0:19:22 > 0:19:24He has sweets coming out of his mouth
0:19:24 > 0:19:27because he is a friendly, sweet-eating monster.
0:19:27 > 0:19:29Huh, a bit like James Martin.
0:19:38 > 0:19:43The eyelashes keep falling off and the icing's all crumbling.
0:19:45 > 0:19:48Hopefully I can just cover that bit up just with a big spot.
0:19:51 > 0:19:53- Oh, mate, that is delicious, isn't it?- Mm.
0:19:53 > 0:19:54You've got a bit, um...
0:19:56 > 0:19:58- ARCHIE CHUCKLES - That's you, that is.
0:20:00 > 0:20:03Bakers, I hate to scare you, ten minutes left to go.
0:20:09 > 0:20:11Looking fresh. Look at the legs on it.
0:20:11 > 0:20:13- What's that? The eyeball?- Yeah.
0:20:19 > 0:20:21I won't have enough time to do the whole thing,
0:20:21 > 0:20:24so I'm just going to neaten up this part.
0:20:26 > 0:20:28Why don't we cut it and then get it out?
0:20:28 > 0:20:30- Leave it. Leave it. - Do you want to cut it?
0:20:31 > 0:20:34- Is that undercooked? - It's a little bit under.
0:20:36 > 0:20:37Guys, you've got one minute left.
0:20:37 > 0:20:39Make it happen.
0:20:49 > 0:20:50Ooh...
0:20:52 > 0:20:54I forgot something.
0:20:54 > 0:20:56Teeth.
0:20:58 > 0:21:00Stop what you're doing, your time is up!
0:21:00 > 0:21:02Please, step away from your bakes.
0:21:04 > 0:21:07# What's that coming over the hill?
0:21:07 > 0:21:11# Is it a monster? Is it a monster?
0:21:11 > 0:21:14# What's that coming over the hill?
0:21:14 > 0:21:18# Is it a monster? Is it a monster?
0:21:18 > 0:21:21# What's that coming over the hill?
0:21:21 > 0:21:24# Is it a monster? Is it a monster? #
0:21:24 > 0:21:26With a place in the semifinals at stake,
0:21:26 > 0:21:30it's time for our bakers to brave the judges one last time.
0:21:31 > 0:21:33Alfie, would you like to come up first?
0:21:35 > 0:21:37I'm really disappointed.
0:21:37 > 0:21:39I thought it would go quite well, but...
0:21:39 > 0:21:41it didn't, so...
0:21:43 > 0:21:45Well, it looks like a monster.
0:21:45 > 0:21:48- It certainly does. And what huge eyes he's got!- Yes.
0:21:48 > 0:21:51- So, shall we taste? - Mm, I think perhaps not the head.
0:21:51 > 0:21:55I need a spoon for that bit, don't I? Should I dive into this bit?
0:21:55 > 0:21:58Over here. Well, this bit is certainly cooked.
0:22:02 > 0:22:06There's a good flavour of the citrus in there.
0:22:06 > 0:22:09It's lovely lemony line. It's a very nice flavour.
0:22:09 > 0:22:10Well done.
0:22:15 > 0:22:16Hopefully it'll taste good.
0:22:16 > 0:22:20Because the cakes went to plan but the decoration didn't.
0:22:20 > 0:22:23We certainly know it's a lady monster, don't we,
0:22:23 > 0:22:25with those flashing eyelashes?
0:22:25 > 0:22:28- But I want to know what's inside. - I'm intrigued about this
0:22:28 > 0:22:29because parsnip is something
0:22:29 > 0:22:32that I've never had in a cake before.
0:22:35 > 0:22:38The texture is very similar to a carrot cake, really.
0:22:43 > 0:22:46The maple syrup I think is lovely.
0:22:46 > 0:22:47Do you know what, Esther?
0:22:47 > 0:22:51When I started this, I wanted to find something new and interesting.
0:22:51 > 0:22:53That really is fantastic.
0:22:59 > 0:23:02It went OK except for
0:23:02 > 0:23:04I got some food colouring on James Martin's trousers.
0:23:07 > 0:23:10- Well, it certainly looks like a sea monster.- It's great fun, I think.
0:23:10 > 0:23:14It's certainly red, but what does it taste like?
0:23:16 > 0:23:17It's a lovely flavour.
0:23:17 > 0:23:19It's a little bit too close textured
0:23:19 > 0:23:22because you've got the weight of the dome on the top.
0:23:22 > 0:23:25- That's pushed down the one underneath.- Yeah.
0:23:25 > 0:23:27We asked you for a monster cake
0:23:27 > 0:23:30and there's no doubt that that is a pretty good monster.
0:23:30 > 0:23:32- You've certainly got it. Well done.- Thank you.
0:23:36 > 0:23:40I hope they don't pick up on the neatness of the icing
0:23:40 > 0:23:42because I was pressed for time.
0:23:45 > 0:23:49You've achieved quite a lot in one-and-a-half hours.
0:23:49 > 0:23:50You had your three cakes,
0:23:50 > 0:23:54they all got cooked evenly but when you iced them,
0:23:54 > 0:23:59there are sort of chocolaty bits in it which could all have been
0:23:59 > 0:24:03avoided if you'd put a bit of melted jam all over it before then.
0:24:03 > 0:24:05But it's got quite a cheeky face.
0:24:05 > 0:24:09- Is it good inside?- You have to see. - I have to see?
0:24:09 > 0:24:13Well, you've got three very good layers of cake.
0:24:15 > 0:24:18- It's nice peppermint icing. - It's like toothpaste.
0:24:18 > 0:24:19Is that good?
0:24:19 > 0:24:21I don't know. Is it good?
0:24:23 > 0:24:25Well, a lot of toothpaste is peppermint
0:24:25 > 0:24:27and you either like it or you don't like it.
0:24:27 > 0:24:29He doesn't brush his teeth much.
0:24:31 > 0:24:35- It's a personal taste, isn't it? - The cake itself is fantastic.
0:24:36 > 0:24:39Well done, guys. Congratulations. You've done a fantastic job.
0:24:39 > 0:24:40Go and take a little break,
0:24:40 > 0:24:42We'll see you very soon.
0:24:42 > 0:24:43- ESTHER:- It's scary.
0:24:43 > 0:24:46I reckon Archie, Alfie or you will get through, not me,
0:24:46 > 0:24:49because my sugar paste crumbled everywhere.
0:24:49 > 0:24:51With both challenges over,
0:24:51 > 0:24:54the judges must make their final decision.
0:24:54 > 0:24:56Let's talk about Archie.
0:24:56 > 0:24:57He did it with such ease.
0:24:57 > 0:25:00I think the icing skills were fantastic and I thought
0:25:00 > 0:25:03the appearance of the final thing was everything we could look for.
0:25:03 > 0:25:05You actually applauded him at one point.
0:25:05 > 0:25:10To be able to make pastry like that, it's a tall order. He achieved it.
0:25:10 > 0:25:12- I couldn't pick fault with him. - Good stuff.
0:25:12 > 0:25:14OK, let's move over to Alfie.
0:25:14 > 0:25:16The two guys really pulled it out the bag this morning.
0:25:16 > 0:25:19I thought he did a sterling effort in the test - it tasted fantastic.
0:25:19 > 0:25:23But when it came to this afternoon, the actual cake base,
0:25:23 > 0:25:25the middle was not done at all.
0:25:25 > 0:25:27Um, and there was great rush at the end.
0:25:27 > 0:25:32When actually the monster got in the water, it didn't look so good.
0:25:32 > 0:25:34Let's move over to Aaminah.
0:25:34 > 0:25:37Her cheese straws were not so good. They weren't quite done.
0:25:37 > 0:25:39But she made a very good cake.
0:25:39 > 0:25:42She didn't have a really good finish with her butter icing,
0:25:42 > 0:25:46but she is certainly a very good cake baker.
0:25:46 > 0:25:49Esther was the poorest out of the ones this morning.
0:25:49 > 0:25:51And then, when it came to her cake,
0:25:51 > 0:25:54under pressure, she found it difficult to get the icing smooth.
0:25:54 > 0:25:57I have to say, if she had mastered that, that would
0:25:57 > 0:26:00probably be the best Showstopper I've seen so far on this series.
0:26:00 > 0:26:03Everything about it in terms of the flavour was there.
0:26:03 > 0:26:06Unfortunately, it's time for you guys to be monsters because
0:26:06 > 0:26:09you've got to get rid of three and put one through to the semifinals.
0:26:09 > 0:26:11So good luck with that one.
0:26:23 > 0:26:25Bakers, congratulations.
0:26:25 > 0:26:29As you can see, we're all covered in food, which is always a good sign.
0:26:29 > 0:26:32Of course, only one can go through to the semifinals today.
0:26:32 > 0:26:35It's been a very, very tough decision.
0:26:35 > 0:26:40The baker going through to the semifinals today is...
0:26:47 > 0:26:49..Archie.
0:26:49 > 0:26:50Well done.
0:26:52 > 0:26:55I didn't expect them to call my name out
0:26:55 > 0:26:58because the other people did very well as well.
0:26:58 > 0:26:59Well done.
0:26:59 > 0:27:01And I thought it was someone else at the start
0:27:01 > 0:27:03and then I realised they were all looking at me.
0:27:03 > 0:27:05Well done, Archie.
0:27:05 > 0:27:08Those cheese straws were second to none.
0:27:08 > 0:27:10'You can tell when chefs are working together,'
0:27:10 > 0:27:13which one has got it and which one will succeed.
0:27:13 > 0:27:14'And really, he did have that.'
0:27:14 > 0:27:16He did brilliantly.
0:27:16 > 0:27:19'My family are going to be very happy - my grannies, my mum,'
0:27:19 > 0:27:21my dad, and my sister and my dog.
0:27:21 > 0:27:23'I just can't wait to go to'
0:27:23 > 0:27:24the semifinals.
0:27:26 > 0:27:31Next time, four hopeful bakers face the tent.
0:27:32 > 0:27:36The baking gets tricky with some sticky toffee pudding.
0:27:36 > 0:27:37That's good.
0:27:37 > 0:27:40And it's back to the future for the Showstopper Challenge.
0:27:40 > 0:27:42It's the Hadron Super-Collider.
0:27:42 > 0:27:44Say what?
0:27:44 > 0:27:45But only one can go through.
0:27:45 > 0:27:48WHO will it be?
0:27:48 > 0:27:49Baking powder.
0:27:51 > 0:27:53I forgot to add it.
0:28:03 > 0:28:05If you fancy giving baking a go,
0:28:05 > 0:28:06head to the CBBC website
0:28:06 > 0:28:08and choose a Junior Bake Off recipe.
0:28:10 > 0:28:13Subtitles by Red Bee Media Ltd