0:00:02 > 0:00:04Now if you think all baking is about cupcakes,
0:00:04 > 0:00:06icing and pretty pinnies, then think again.
0:00:06 > 0:00:09This sort of baking is about pride, passion, blood, sweat, tears,
0:00:09 > 0:00:11triumph and disaster.
0:00:11 > 0:00:14And, of course, two formidable judges.
0:00:14 > 0:00:17This isn't ordinary baking, people, this is Junior Bake Off.
0:00:20 > 0:00:24Four bakers are poised to perform for a place in the semifinals.
0:00:24 > 0:00:25Whoa!
0:00:25 > 0:00:28Whose baking will rise to the occasion...
0:00:28 > 0:00:29That's good.
0:00:29 > 0:00:31..and whose will sink?
0:00:31 > 0:00:32Baking powder...
0:00:37 > 0:00:41Today four bakers will face two tough challenges.
0:00:43 > 0:00:45First, it's the Technical Challenge
0:00:45 > 0:00:47where the bakers face a sticky situation
0:00:47 > 0:00:50creating James' toffee puddings.
0:00:52 > 0:00:54The second is the Show Stopper Challenge
0:00:54 > 0:00:56and to impress Mary and James
0:00:56 > 0:00:59they'll need a bit of forward thinking with today's theme -
0:00:59 > 0:01:01the future.
0:01:01 > 0:01:03Only one baker will make it through to the semifinal,
0:01:03 > 0:01:05but who will it be...
0:01:08 > 0:01:11..Harry from Hampshire...
0:01:11 > 0:01:14Junior Bake Off is really important to me.
0:01:14 > 0:01:16It's a once-in-a-lifetime opportunity
0:01:16 > 0:01:19to show what I'm capable of with my baking skills.
0:01:19 > 0:01:21..Rosie from Essex...
0:01:21 > 0:01:23I need to make sure I focus.
0:01:23 > 0:01:27Anyone who knows me will know I am very slow.
0:01:27 > 0:01:29I need to make sure that I speed up a bit.
0:01:29 > 0:01:31I think the other bakers should watch out,
0:01:31 > 0:01:33because I am feistier than I look.
0:01:33 > 0:01:37..Isabelle from Lancashire...
0:01:37 > 0:01:39Baking means everything.
0:01:39 > 0:01:42I do it every day, I think about it all day.
0:01:42 > 0:01:46My standards are very high, but they don't always go to plan.
0:01:46 > 0:01:49I'll try my very best to make it perfect.
0:01:49 > 0:01:53..or Harrison from East Sussex?
0:01:53 > 0:01:56I'm a very experimental baker. I need to get stuff right
0:01:56 > 0:01:58and if it doesn't go right, I'll add something else,
0:01:58 > 0:02:01or put something else in that I think will make it right.
0:02:01 > 0:02:03To win it would be nuts.
0:02:03 > 0:02:05It'd be crazy if I did win it.
0:02:08 > 0:02:11The Technical Challenge is the first time the bakers will come
0:02:11 > 0:02:17face-to-face with the judges Mary and James, but who will impress?
0:02:22 > 0:02:25Bakers, welcome to the baking tent of dreams.
0:02:25 > 0:02:29Now, you're about to tackle one of James Martin's very own
0:02:29 > 0:02:33recipes for sticky toffee pudding with toffee sauce. Oh, yes!
0:02:33 > 0:02:36And of course, they want six of them. James?
0:02:36 > 0:02:39Yep, the sponge should be rich and moist,
0:02:39 > 0:02:41it should be dark in colour but light in texture.
0:02:41 > 0:02:45Now, each pudding must be exactly the same size,
0:02:45 > 0:02:47and the sauce should be rich in colour,
0:02:47 > 0:02:51rich in flavour and all that sugar dissolved.
0:02:51 > 0:02:54OK. So you've only got an hour to complete this challenge. All right?
0:02:54 > 0:02:56- Have you washed your hands? - ALL: Yes!
0:02:56 > 0:03:00Fantastic! On your marks... get set...bake.
0:03:02 > 0:03:06Our bakers are all experienced, so if you want to try this at home,
0:03:06 > 0:03:07get an adult to help.
0:03:07 > 0:03:11To be baking in the Bake Off tent is pretty unreal.
0:03:11 > 0:03:14I can't believe I'm actually here.
0:03:14 > 0:03:17My kitchen's quite small and I've got so much space in here,
0:03:17 > 0:03:18it's really cool.
0:03:18 > 0:03:23Usually I'm just cooking at home, but now I'm with professional chefs,
0:03:23 > 0:03:26baking for them, so that feels really good.
0:03:26 > 0:03:29And today all the bakers are following professional pastry chef
0:03:29 > 0:03:30James Martin's method.
0:03:31 > 0:03:34The recipe is the key to sticky toffee pudding.
0:03:34 > 0:03:38The addition of black treacle and the addition of golden syrup into
0:03:38 > 0:03:41the sponge, which a lot of people don't do, makes the colour change
0:03:41 > 0:03:43but also the texture inside -
0:03:43 > 0:03:46it becomes much more moist, much more rich.
0:03:46 > 0:03:49And, of course, they must fill them absolutely to the same height.
0:03:49 > 0:03:51We're seeking perfection here.
0:03:51 > 0:03:53As well as this is important,
0:03:53 > 0:03:55it's this - the sauce.
0:03:55 > 0:03:57The sauce should be rich, it should be hot
0:03:57 > 0:03:59and we pour this over the top,
0:03:59 > 0:04:02you get this beautiful mirrored glaze -
0:04:02 > 0:04:05very rich in flavour, but actually quite light in texture.
0:04:05 > 0:04:07It's heaven on a plate.
0:04:08 > 0:04:13I'm greasing the tins, and you have to make sure that it goes up,
0:04:13 > 0:04:16because then it helps rise a bit more.
0:04:16 > 0:04:20Rosie uses her artistic streak to improvise with her baking,
0:04:20 > 0:04:22not always sticking to the recipe.
0:04:22 > 0:04:25So, describe yourself as a baker, two words.
0:04:25 > 0:04:30Um...creative and excitable.
0:04:30 > 0:04:32Nice! I hope we see some of that today.
0:04:34 > 0:04:37First, the bakers combine butter and brown sugar.
0:04:39 > 0:04:42Then they add egg, treacle and golden syrup.
0:04:42 > 0:04:44I'm fairly confident on it,
0:04:44 > 0:04:47cos I have done it before but a long time ago.
0:04:47 > 0:04:49Isabelle loves reading cookbooks
0:04:49 > 0:04:52and she's got big plans for her baking future.
0:04:52 > 0:04:55I'd like to go to Paris to train to be a patissiere.
0:04:55 > 0:05:00- Wow!- And then open a branch of shops
0:05:00 > 0:05:03all around the country, selling what I do.
0:05:05 > 0:05:10I'm pretty confident because I've not done sticky toffee before
0:05:10 > 0:05:14but I feel confident with the recipe and all the ingredients.
0:05:14 > 0:05:17Guitar-playing Harry is a methodical baker
0:05:17 > 0:05:19who sticks to recipes like glue.
0:05:19 > 0:05:22He's also something of a Junior Bake Off super fan.
0:05:22 > 0:05:25I heard that you've been waiting to come on here
0:05:25 > 0:05:27- since the first series, you were too young, right?- Yeah.
0:05:27 > 0:05:30Yeah? How have you been preparing for that in the past two years?
0:05:30 > 0:05:32Baking, usually five times a week.
0:05:32 > 0:05:35- Five times a week?!- Yeah.- Wow.
0:05:35 > 0:05:37Two years you've been waiting for this - training.
0:05:37 > 0:05:38You've been like that...
0:05:38 > 0:05:41"Sticky toffee pudding, sticky toffee pudding, go, go, go!
0:05:41 > 0:05:42"James Martin!" I like it.
0:05:42 > 0:05:44- Thank you.- Not like that, though, was it?- No.
0:05:44 > 0:05:47- That's what I thought. - Not that intense.
0:05:48 > 0:05:50To give the puddings their rich flavour,
0:05:50 > 0:05:52dates are blended with hot water until completely smooth.
0:05:59 > 0:06:01So you've made sticky toffee pudding before?
0:06:01 > 0:06:03- Never.- Never?- Never.
0:06:03 > 0:06:05It's pretty easy, though, isn't it?
0:06:05 > 0:06:06Yeah, it's actually not that bad.
0:06:06 > 0:06:09Harrison loves the technical side of baking,
0:06:09 > 0:06:11which might help him with this unfamiliar recipe.
0:06:12 > 0:06:16I've never really liked the pudding, the actual sweetness of it,
0:06:16 > 0:06:17so I don't really bake it.
0:06:20 > 0:06:21No likey, no bakey.
0:06:22 > 0:06:25The light, delicate texture of the pudding comes from adding
0:06:25 > 0:06:26bicarbonate of soda -
0:06:26 > 0:06:29without it, the sponges won't rise.
0:06:29 > 0:06:31I'm whisking with a hand whisk
0:06:31 > 0:06:33because I think it oxygenises it slightly
0:06:33 > 0:06:36because it cuts into the batter,
0:06:36 > 0:06:37so it lets a lot of air in
0:06:37 > 0:06:39and you trap it by going back round like that,
0:06:39 > 0:06:41so I'm going to have a lot of air in here.
0:06:41 > 0:06:43This is a lot different to when I'm at home
0:06:43 > 0:06:46because there's quite a bit more pressure,
0:06:46 > 0:06:49because I'm cooking James Martin's recipe
0:06:49 > 0:06:51for James Martin, which is kind of scary.
0:06:53 > 0:06:57It's how it should look now, so I'm pretty happy with it.
0:06:57 > 0:06:59Put the mixture in the moulds.
0:06:59 > 0:07:02I just have to go with my instinct and do that.
0:07:02 > 0:07:04To stop the mixture sticking to the moulds,
0:07:04 > 0:07:07it should be carefully spooned in...
0:07:07 > 0:07:08and not like that.
0:07:08 > 0:07:10It bubbles up when you...
0:07:12 > 0:07:13..add the...
0:07:17 > 0:07:18..baking powder.
0:07:20 > 0:07:21I forgot to add it.
0:07:25 > 0:07:27I'm just incorporating it by mixing it in.
0:07:29 > 0:07:30Hopefully they'll be OK,
0:07:30 > 0:07:32but we'll just have to wait and see.
0:07:40 > 0:07:42I hope they turn out good, I'm hoping for the best.
0:07:44 > 0:07:48OK, bakers, 30 minutes left to bake, 30 minutes.
0:07:49 > 0:07:51I'm feeling pretty confident
0:07:51 > 0:07:54because my sticky toffee puddings are rising very nicely,
0:07:54 > 0:07:57which I'm really happy about cos it's the first time.
0:07:57 > 0:07:59I'm getting quite excited.
0:07:59 > 0:08:00TIMER BEEPS
0:08:05 > 0:08:10I'm making sure that they spring up. I think they're ready.
0:08:10 > 0:08:12Evenly sized, I think it's going to go good.
0:08:14 > 0:08:16Perfect. Done.
0:08:16 > 0:08:19Well, they've risen, they're light.
0:08:19 > 0:08:20I think you might have saved it.
0:08:20 > 0:08:21- Really?- Yeah.
0:08:24 > 0:08:25That was close.
0:08:25 > 0:08:27Push.
0:08:27 > 0:08:30The sticky in the toffee pudding comes from the sauce -
0:08:30 > 0:08:32butter, sugar, black treacle,
0:08:32 > 0:08:35golden syrup and double cream are gently heated.
0:08:35 > 0:08:38It looked a bit bad but it's coming together now, so I'm quite happy.
0:08:39 > 0:08:43But if heated for too long, it will become too thick to pour.
0:08:43 > 0:08:46Remember, you're keeping an eye on the time, good.
0:08:51 > 0:08:54Ten minutes to make it happen, guys, ten minutes.
0:08:56 > 0:08:58I've still to get them out and put the sauce on.
0:08:58 > 0:09:00It's tight but I think I'll get it done in time.
0:09:04 > 0:09:05SHE SIGHS
0:09:06 > 0:09:08Harrison's look a bit overdone,
0:09:08 > 0:09:12but he may have just added more treacle than it said,
0:09:12 > 0:09:13so that's why they could be darker.
0:09:17 > 0:09:20I'm just trying to get a nice even glaze on my toffee puddings.
0:09:24 > 0:09:28It's a bit sticky, but I can't do anything now.
0:09:28 > 0:09:30Guys, you've got two minutes left.
0:09:30 > 0:09:31Two minutes, two minutes.
0:09:50 > 0:09:52OK, bakers, your time is up.
0:09:52 > 0:09:55Please step away, the challenge is over.
0:10:00 > 0:10:03'The judges are looking for evenly baked, moist puddings,
0:10:03 > 0:10:05'with a smooth pouring sauce.'
0:10:11 > 0:10:17So, Harry, nice texture, sauce, nice pouring consistency,
0:10:17 > 0:10:18that's what you're looking for.
0:10:18 > 0:10:20The secret of this is really in the taste.
0:10:20 > 0:10:21(The moment of truth.)
0:10:23 > 0:10:24The sponge for me,
0:10:24 > 0:10:26because you haven't glazed them fully,
0:10:26 > 0:10:27is a little bit too dry.
0:10:27 > 0:10:33One thing you have got right, the sauce has coated beautifully.
0:10:33 > 0:10:38But had you brushed it all the way round, it would be much more moist.
0:10:38 > 0:10:41Right, Harrison, you have brushed them thoroughly,
0:10:41 > 0:10:44it makes such a difference to getting that moisture in there.
0:10:44 > 0:10:46I can see you've got a lovely rich sauce there.
0:10:46 > 0:10:48Texture inside is perfect.
0:10:48 > 0:10:50I can't wait for the next lot.
0:10:50 > 0:10:52Isabelle, how was that for you?
0:10:52 > 0:10:53I had a bit of a hiccup.
0:10:53 > 0:10:57I forgot to add the baking powder.
0:10:57 > 0:11:00Well, the texture has suffered because of the bicarb been missing.
0:11:00 > 0:11:03Unfortunately, it's affected the flavour a little bit.
0:11:03 > 0:11:04The sauce is fantastic.
0:11:04 > 0:11:07But credit to you - spotting that mistake
0:11:07 > 0:11:09and getting it before it went in the oven.
0:11:09 > 0:11:11So you did brilliantly well.
0:11:11 > 0:11:13And now Rosie.
0:11:13 > 0:11:14Texture of it is springing back
0:11:14 > 0:11:16so I know it's going to be nicely cooked in the centre.
0:11:16 > 0:11:19But really the key to sticky toffee pudding
0:11:19 > 0:11:22is the sauce, and this is a bit like toffee.
0:11:22 > 0:11:24And also if you reduce it as much as that,
0:11:24 > 0:11:27the last two people might not get any sauce, would they?
0:11:27 > 0:11:31The second one wouldn't get any, to be honest, because this is lovely.
0:11:31 > 0:11:34The actual cake is really good. Nice flavour.
0:11:34 > 0:11:37Absolutely delicious.
0:11:37 > 0:11:39- Somebody likes it. - Thank you.- But well done.
0:11:39 > 0:11:42Bakers, that's your first challenge over, one left to go.
0:11:42 > 0:11:45Everything to bake for. You guys can go for a little break.
0:11:47 > 0:11:49I'm happy, are you? Are you happy?
0:11:49 > 0:11:51I'm really happy.
0:11:51 > 0:11:54When they commented, I think it was a good amount
0:11:54 > 0:11:57of constructive criticism, so I can work on that in future.
0:11:58 > 0:12:02I was really worried but it didn't go as bad as I thought it would.
0:12:02 > 0:12:05So it's all OK, I'm just trying to stay positive.
0:12:05 > 0:12:08I feel ecstatic, and with the good comments I got,
0:12:08 > 0:12:11I'm feeling pretty confident now.
0:12:11 > 0:12:15When you were putting the sauce on yours, was it a little bit squidgy?
0:12:17 > 0:12:20I think I might still have a chance even though I messed up a bit.
0:12:20 > 0:12:23I just hope I can pull it back in the Showstopper.
0:12:26 > 0:12:29All right, bakers, this is your final challenge.
0:12:29 > 0:12:34Mary and James would like you to make a cake from the future.
0:12:34 > 0:12:36You can get massively creative with this one.
0:12:36 > 0:12:39You can make a time-travelling cake or a cake that turns into a robot.
0:12:39 > 0:12:41Anything you like, it's up to you.
0:12:41 > 0:12:46We're looking for a well-made cake with a good ratio of filling
0:12:46 > 0:12:48and some complementary flavours.
0:12:48 > 0:12:50And remember, timing is going to be everything on this.
0:12:50 > 0:12:53You've only got one and a half hours to complete
0:12:53 > 0:12:56and finish everything, so good luck.
0:12:56 > 0:13:00OK, on your marks...get set...bake.
0:13:04 > 0:13:07A faultless Showstopper requires evenly baked sponges,
0:13:07 > 0:13:09impressive design and perfect timing.
0:13:12 > 0:13:14This is going to be a great challenge today
0:13:14 > 0:13:15because it's going to be very different.
0:13:15 > 0:13:19You've probably never seen anything like this on Bake Off.
0:13:19 > 0:13:23We will be looking for a cake that has got a really good flavour,
0:13:23 > 0:13:27interest when you cut it and they've got to be stunning.
0:13:27 > 0:13:28Your eye has got to draw to them.
0:13:29 > 0:13:31When it comes to appearance,
0:13:31 > 0:13:34this is really where you can let your imagination run wild,
0:13:34 > 0:13:36and I actually don't know what to expect.
0:13:38 > 0:13:41Whilst Harry and Rosie are making a traditional sponge mix...
0:13:43 > 0:13:46..Isabelle and Harrison have opted for sponges that need
0:13:46 > 0:13:49eggs-tra special treatment of one ingredient.
0:13:49 > 0:13:51I'm just separating egg whites.
0:13:53 > 0:13:56The yolk went into the whites.
0:13:56 > 0:13:58I'm going to have to...
0:13:58 > 0:14:00Don't worry it's only the first bit, it's OK.
0:14:02 > 0:14:06I'm baking Genoese sponge.
0:14:06 > 0:14:09You whip up the eggs and sugar until it's doubled in volume
0:14:09 > 0:14:11and then you fold in the flour.
0:14:12 > 0:14:14The cake can be tricky,
0:14:14 > 0:14:20but if you've practised it, then you'll succeed, probably.
0:14:20 > 0:14:23Isabelle's Genoese sponge Battenberg
0:14:23 > 0:14:26will be covered in blue icing to become Doctor Who's TARDIS.
0:14:26 > 0:14:30I'm making a chocolate and vanilla Battenberg Genoese sponge
0:14:30 > 0:14:32decorated as the Doctor Who TARDIS cake.
0:14:34 > 0:14:36That's a big title.
0:14:36 > 0:14:38Is this going to look like Doctor Who or the TARDIS?
0:14:38 > 0:14:41It's going to look like the TARDIS, hopefully.
0:14:41 > 0:14:44So we've got the return of the blue food colouring.
0:14:44 > 0:14:47Yes, I'm using roll-on icing for the blue bit
0:14:47 > 0:14:49and then I'm piping with royal icing.
0:14:49 > 0:14:51And how many times have you made it?
0:14:51 > 0:14:54I can't count, I've done it that many times.
0:14:54 > 0:14:57I've been practising it for the past four weeks every day.
0:14:59 > 0:15:01My Showstopper hasn't really got a name,
0:15:01 > 0:15:03but I like to call it Cake From The Future.
0:15:05 > 0:15:07Harrison's cake from the future
0:15:07 > 0:15:09is flavoured with almonds and oranges
0:15:09 > 0:15:11and will be topped with home-made edible decorations
0:15:11 > 0:15:14representing his plans in life.
0:15:14 > 0:15:16So what is your future?
0:15:16 > 0:15:23My future is hopefully travelling and then I want to fish,
0:15:23 > 0:15:30I'd like to surf, go to university, then bake.
0:15:30 > 0:15:32So this is your dream for the future?
0:15:32 > 0:15:33This is my dream for the future.
0:15:33 > 0:15:35Does the future buy you a new hat?
0:15:35 > 0:15:37Probably.
0:15:37 > 0:15:40Harrison might be thinking about his own future,
0:15:40 > 0:15:43but Harry is more concerned with the future of the world.
0:15:43 > 0:15:45It's the Hadron Super Collider.
0:15:46 > 0:15:47Say what?
0:15:47 > 0:15:49It's the Hadron Super Collider.
0:15:49 > 0:15:51That is a machine that collides atoms into each other,
0:15:51 > 0:15:54so the poppy seeds represent the atoms.
0:15:54 > 0:15:57I'm going to add blueberries that will represent the atoms
0:15:57 > 0:15:59that have been collided into each other.
0:15:59 > 0:16:03His lemon drizzle blueberry Hadron Super Collider Cake
0:16:03 > 0:16:06will include liquorice piping, and a special explosive ingredient.
0:16:09 > 0:16:10Wait a minute.
0:16:15 > 0:16:18It's not going to spit around like a popcorn machine, is it?
0:16:18 > 0:16:19It just tingles.
0:16:19 > 0:16:21What are you going to do with that with the cake?
0:16:21 > 0:16:24It's going to go under the fondant icing
0:16:24 > 0:16:27so when you bite into it, you'll have the fondant, then lemon curd,
0:16:27 > 0:16:29then popping candy.
0:16:29 > 0:16:31It's going on popping, I'm having a new experience.
0:16:31 > 0:16:34- It's the future, you see? - It's the future, exactly.
0:16:38 > 0:16:42- ROSIE:- I'm making a birthday cake for a person who's 150.
0:16:42 > 0:16:46Now we get telegrams from the Queen when you turn 100
0:16:46 > 0:16:48because it's like a big thing.
0:16:48 > 0:16:50But it won't be when people are living longer,
0:16:50 > 0:16:53so you get a telegram when you're 150.
0:16:55 > 0:16:58Rosie will be decorating her 150th birthday cake
0:16:58 > 0:17:02with chocolate presents, orange segments and a very special message.
0:17:04 > 0:17:08It's a telegram from King George VII because that's the new baby.
0:17:08 > 0:17:13"Dear Mrs N L Jones, happy 150th birthday.
0:17:13 > 0:17:15"Best wishes King George VII."
0:17:15 > 0:17:16Well, well, well, 150.
0:17:16 > 0:17:18You saw it here first.
0:17:19 > 0:17:21I'm going to put this in now.
0:17:34 > 0:17:37Bakers, you're halfway through. Get a move on, guys.
0:17:37 > 0:17:38TIMER RINGS
0:17:38 > 0:17:39I'm going to take this out now.
0:17:44 > 0:17:47Happy because they're springy and they're cooked well.
0:17:49 > 0:17:51- JAMES:- That's fantastic, look at that, you must be pleased with that.
0:17:51 > 0:17:53Yeah.
0:17:53 > 0:17:55It's a really good recipe, is that a Mary Berry recipe?
0:17:55 > 0:17:57Er, yeah.
0:17:57 > 0:17:58That's the right answer.
0:18:00 > 0:18:02As the cakes are left to cool,
0:18:02 > 0:18:05the bakers' attention turns to their futuristic decorations.
0:18:10 > 0:18:13Now I'm whipping up the cream for my filling
0:18:13 > 0:18:15because my cake hasn't got any icing.
0:18:18 > 0:18:20I'm making orange blossom butter icing.
0:18:22 > 0:18:25Well, he will, if there's any left in the bowl.
0:18:25 > 0:18:28Go and tell him to put the tea towel around it.
0:18:34 > 0:18:36I've been on an icing course,
0:18:36 > 0:18:39so I'm familiar with the texture of it and how to work with it.
0:18:43 > 0:18:46Slow and steady wins the race.
0:18:51 > 0:18:54My fondant icing has torn, which is not the best thing.
0:18:55 > 0:18:58This was a bit of a rubbish attempt.
0:19:04 > 0:19:06Bakers, you've got half an hour left to bake.
0:19:24 > 0:19:28I am doing OK for time.
0:19:28 > 0:19:30My cakes could have cooled a little bit quicker,
0:19:30 > 0:19:32but that's OK, I've still got time.
0:19:36 > 0:19:42I'm just coating my sponge with lemon curd so the fondant sticks.
0:19:49 > 0:19:52It's a big moment, this is the...
0:19:52 > 0:19:55This is what's going to either make me go through or not.
0:20:13 > 0:20:15Done. Happy with that.
0:20:20 > 0:20:22It's just... It's all just cracked.
0:20:23 > 0:20:27You've got about five minutes, so try and do the best you can.
0:20:28 > 0:20:29It's good.
0:20:32 > 0:20:33Crystal ball...
0:20:45 > 0:20:47Two minutes left to go, guys.
0:20:47 > 0:20:48Speed up a bit.
0:20:51 > 0:20:54The blueberries in the middle represent the black hole.
0:21:11 > 0:21:13OK, bakers, your time is up.
0:21:13 > 0:21:15Please step away from your bakes.
0:21:33 > 0:21:36Three of these bakers have completed their last bake -
0:21:36 > 0:21:40their fate lies in the hands of judges Mary and James.
0:21:40 > 0:21:43Isabelle, you're up first.
0:21:43 > 0:21:44DOCTOR WHO THEME MUSIC PLAYS
0:21:49 > 0:21:52Best thing Mary and James could say would probably be
0:21:52 > 0:21:56that my sponges were perfect and my piping was really accurate,
0:21:56 > 0:21:57so...hopefully.
0:22:00 > 0:22:02When we cut into it, what do we expect?
0:22:02 > 0:22:04Hopefully a Battenberg effect.
0:22:07 > 0:22:10Well, it slices through nicely, and as we cut it,
0:22:10 > 0:22:14that is as perfect a Battenberg as you're going to get, innit, really?
0:22:16 > 0:22:18Sponge is light, lovely and moist.
0:22:18 > 0:22:22First rate Genoese on the plain side.
0:22:22 > 0:22:24The chocolate one is good, it's a little bit drier
0:22:24 > 0:22:26because of the addition of the cocoa.
0:22:26 > 0:22:28A really good effort.
0:22:28 > 0:22:31- You've done a brilliant job with this, well done.- Thank you.
0:22:38 > 0:22:40I'm hoping that the judges are going to be saying
0:22:40 > 0:22:42that the flavours complement each other,
0:22:42 > 0:22:44the butter icing goes very well in the cake.
0:22:44 > 0:22:48I'm hoping that they're going to say the decorations are good
0:22:48 > 0:22:50because I spent a lot of time doing those.
0:22:52 > 0:22:54Not quite finished, is it, yet?
0:22:54 > 0:22:56Not quite.
0:22:56 > 0:22:58So these are dry ice pellets that I'm popping in here.
0:22:58 > 0:23:00Really, really cold ice.
0:23:04 > 0:23:06Guys, we have taken every precaution to make sure
0:23:06 > 0:23:08that the health and safety is ticked.
0:23:08 > 0:23:09Do not try this at home
0:23:09 > 0:23:11unless you have James Martin.
0:23:11 > 0:23:14Right, so we can take this off, let's see what it tastes like.
0:23:14 > 0:23:15Lovely and moist.
0:23:17 > 0:23:20It's very good, I could do with a bit more orange in there.
0:23:20 > 0:23:22If I was going to be picky,
0:23:22 > 0:23:25I would have liked a little bit more buttercream in the centre.
0:23:25 > 0:23:28There's no denying the flavour is really, really good.
0:23:28 > 0:23:29Well done.
0:23:35 > 0:23:38- ROSIE:- It's quite exciting knowing that they're going to taste my cake
0:23:38 > 0:23:43because I've never had my bakes judged before.
0:23:43 > 0:23:44Fingers crossed.
0:23:45 > 0:23:48You can see you've got little pieces of gold leaf in there.
0:23:48 > 0:23:50Probably from first appearance I think the sponges could
0:23:50 > 0:23:53have done with a little bit more time in the fridge,
0:23:53 > 0:23:55just to take the heat off them a little bit.
0:23:55 > 0:23:56Certainly chocolate, isn't it?
0:23:56 > 0:23:58It's a good chocolate cake.
0:23:58 > 0:24:01It could have done with just a few more minutes in the oven.
0:24:01 > 0:24:02For me if there was anything -
0:24:02 > 0:24:05a little bit more buttercream in between the layers.
0:24:05 > 0:24:07That would have sort of cleansed your palate
0:24:07 > 0:24:10while you were eating it, but I think on the whole - great effort.
0:24:10 > 0:24:13- It's a very good chocolate cake. - It is, well done.
0:24:20 > 0:24:23I'm feeling really confident after the Showstopper
0:24:23 > 0:24:24because everything went to plan.
0:24:29 > 0:24:31Right, shall we dive into this?
0:24:31 > 0:24:34Lifting this out, you can see blueberries as well inside.
0:24:34 > 0:24:36Yeah, that's blueberries.
0:24:36 > 0:24:39You've got the fruit suspended well.
0:24:39 > 0:24:43It hasn't all dropped to the bottom so the mixture must have been right.
0:24:43 > 0:24:45Moreish, it's a good cake.
0:24:45 > 0:24:47- That is a really, really good cake. - Thank you.
0:24:47 > 0:24:49- Mmm, you've done well.- Thank you.
0:24:49 > 0:24:51Well, guys, we've seen a bit of the future,
0:24:51 > 0:24:54but we are in the present and you do have to make a decision.
0:24:54 > 0:24:56One of these guys are going through to the semifinal
0:24:56 > 0:24:58and it's down to you.
0:25:02 > 0:25:04Your Battenberg looked so good!
0:25:05 > 0:25:09Cakes tasted and presentation scrutinised,
0:25:09 > 0:25:11there's nothing more the bakers can do.
0:25:11 > 0:25:13Let's start off with Isabelle.
0:25:13 > 0:25:15She produced an amazing Battenberg.
0:25:15 > 0:25:18Particularly the plain Genoese sponge,
0:25:18 > 0:25:20you couldn't have tasted a finer one.
0:25:20 > 0:25:22She was quite disappointed with this morning.
0:25:22 > 0:25:24She forgot one of her ingredients.
0:25:24 > 0:25:27When it came to the taste of it, it really did affect the flavour.
0:25:27 > 0:25:29Let's move on to Rosie.
0:25:29 > 0:25:32She made a good classic chocolate cake.
0:25:32 > 0:25:35We didn't really see enough skill in the whole of that.
0:25:35 > 0:25:37How did she get on with her Technical Challenge?
0:25:37 > 0:25:39What disappointed me on that was the sauce.
0:25:39 > 0:25:43The minute you leave it boiling, literally it just goes like toffee.
0:25:43 > 0:25:44Let's move on to Harrison.
0:25:44 > 0:25:47His sticky toffee pudding was very good.
0:25:47 > 0:25:50They would be the ones that would go past me through into the restaurant.
0:25:50 > 0:25:55And then to his cake, he made all his decorations ahead of time,
0:25:55 > 0:26:01so what he has made is a simple cake and some buttercream.
0:26:01 > 0:26:02Let's move on to Harry.
0:26:02 > 0:26:05He had poppy seeds and he had blueberries.
0:26:05 > 0:26:07Everything was suspended beautifully.
0:26:07 > 0:26:10His puddings would have been just there if he'd have glazed them
0:26:10 > 0:26:12a little bit more. He got the texture right,
0:26:12 > 0:26:14and the flavour right, they just weren't sticky.
0:26:14 > 0:26:16You're the judges, you're the experts, good luck,
0:26:16 > 0:26:18wouldn't want to be in your shoes right now.
0:26:36 > 0:26:38Bakers, great day.
0:26:38 > 0:26:41Brilliant bakes, you've been amazing.
0:26:41 > 0:26:44Now you guys have had a very tough decision to make.
0:26:44 > 0:26:47Only one person can go through today and that person is...
0:26:59 > 0:27:00..Harry!
0:27:05 > 0:27:07It's been the perfect day for me
0:27:07 > 0:27:09cos I've had really good compliments
0:27:09 > 0:27:10from professional chefs.
0:27:10 > 0:27:13It's just really good to know what they think about my baking
0:27:13 > 0:27:15when they're world-class.
0:27:15 > 0:27:17Harry's cake, I couldn't fault it this afternoon.
0:27:17 > 0:27:19I think Harry could make it through to the final
0:27:19 > 0:27:23if he concentrates on presentation.
0:27:23 > 0:27:28When it came to his Showstopper, the result was scrumptious.
0:27:28 > 0:27:30I'm feeling over the moon about the heats.
0:27:30 > 0:27:32I'm so glad I got through to the semifinals
0:27:32 > 0:27:35and I can't wait to come back here and show everyone my baking skills.
0:27:37 > 0:27:39Next time....
0:27:39 > 0:27:43four more junior bakers do battle with James' butterfly cakes...
0:27:43 > 0:27:44That's perfect.
0:27:44 > 0:27:46..and create a serious impression
0:27:46 > 0:27:48with a Wonders Of The World Showstopper...
0:27:48 > 0:27:49Getting a bit tense now.
0:27:49 > 0:27:51..but only one can go through.
0:27:51 > 0:27:53No, they're not done.
0:28:04 > 0:28:05If you fancy baking,
0:28:05 > 0:28:07there's loads of Junior Bake Off recipes
0:28:07 > 0:28:09waiting for you on the CBBC website.
0:28:09 > 0:28:11Subtitles by Red Bee Media Ltd