Episode 8 Junior Bake Off

Now if you think all baking is about cupcakes,

icing and pretty pinnies, then think again.

This sort of baking is about pride, passion, blood, sweat, tears,

triumph and disaster.

And, of course, two formidable judges.

This isn't ordinary baking, people, this is Junior Bake Off.

Four bakers are poised to perform for a place in the semifinals.

Whoa!

Whose baking will rise to the occasion...

That's good.

..and whose will sink?

Baking powder...

Today four bakers will face two tough challenges.

First, it's the Technical Challenge

where the bakers face a sticky situation

creating James' toffee puddings.

The second is the Show Stopper Challenge

and to impress Mary and James

they'll need a bit of forward thinking with today's theme -

the future.

Only one baker will make it through to the semifinal,

but who will it be...

..Harry from Hampshire...

Junior Bake Off is really important to me.

It's a once-in-a-lifetime opportunity

to show what I'm capable of with my baking skills.

..Rosie from Essex...

I need to make sure I focus.

Anyone who knows me will know I am very slow.

I need to make sure that I speed up a bit.

I think the other bakers should watch out,

because I am feistier than I look.

..Isabelle from Lancashire...

Baking means everything.

I do it every day, I think about it all day.

My standards are very high, but they don't always go to plan.

I'll try my very best to make it perfect.

..or Harrison from East Sussex?

I'm a very experimental baker. I need to get stuff right

and if it doesn't go right, I'll add something else,

or put something else in that I think will make it right.

To win it would be nuts.

It'd be crazy if I did win it.

The Technical Challenge is the first time the bakers will come

face-to-face with the judges Mary and James, but who will impress?

Bakers, welcome to the baking tent of dreams.

Now, you're about to tackle one of James Martin's very own

recipes for sticky toffee pudding with toffee sauce. Oh, yes!

And of course, they want six of them. James?

Yep, the sponge should be rich and moist,

it should be dark in colour but light in texture.

Now, each pudding must be exactly the same size,

and the sauce should be rich in colour,

rich in flavour and all that sugar dissolved.

OK. So you've only got an hour to complete this challenge. All right?

-Have you washed your hands?

-ALL: Yes!

Fantastic! On your marks... get set...bake.

Our bakers are all experienced, so if you want to try this at home,

get an adult to help.

To be baking in the Bake Off tent is pretty unreal.

I can't believe I'm actually here.

My kitchen's quite small and I've got so much space in here,

it's really cool.

Usually I'm just cooking at home, but now I'm with professional chefs,

baking for them, so that feels really good.

And today all the bakers are following professional pastry chef

James Martin's method.

The recipe is the key to sticky toffee pudding.

The addition of black treacle and the addition of golden syrup into

the sponge, which a lot of people don't do, makes the colour change

but also the texture inside -

it becomes much more moist, much more rich.

And, of course, they must fill them absolutely to the same height.

We're seeking perfection here.

As well as this is important,

it's this - the sauce.

The sauce should be rich, it should be hot

and we pour this over the top,

you get this beautiful mirrored glaze -

very rich in flavour, but actually quite light in texture.

It's heaven on a plate.

I'm greasing the tins, and you have to make sure that it goes up,

because then it helps rise a bit more.

Rosie uses her artistic streak to improvise with her baking,

not always sticking to the recipe.

So, describe yourself as a baker, two words.

Um...creative and excitable.

Nice! I hope we see some of that today.

First, the bakers combine butter and brown sugar.

Then they add egg, treacle and golden syrup.

I'm fairly confident on it,

cos I have done it before but a long time ago.

Isabelle loves reading cookbooks

and she's got big plans for her baking future.

I'd like to go to Paris to train to be a patissiere.

-Wow!

-And then open a branch of shops

all around the country, selling what I do.

I'm pretty confident because I've not done sticky toffee before

but I feel confident with the recipe and all the ingredients.

Guitar-playing Harry is a methodical baker

who sticks to recipes like glue.

He's also something of a Junior Bake Off super fan.

I heard that you've been waiting to come on here

-since the first series, you were too young, right?

-Yeah.

Yeah? How have you been preparing for that in the past two years?

Baking, usually five times a week.

-Five times a week?!

-Yeah.

-Wow.

Two years you've been waiting for this - training.

You've been like that...

"Sticky toffee pudding, sticky toffee pudding, go, go, go!

"James Martin!" I like it.

-Thank you.

-Not like that, though, was it?

-No.

-That's what I thought.

-Not that intense.

To give the puddings their rich flavour,

dates are blended with hot water until completely smooth.

So you've made sticky toffee pudding before?

-Never.

-Never?

-Never.

It's pretty easy, though, isn't it?

Yeah, it's actually not that bad.

Harrison loves the technical side of baking,

which might help him with this unfamiliar recipe.

I've never really liked the pudding, the actual sweetness of it,

so I don't really bake it.

No likey, no bakey.

The light, delicate texture of the pudding comes from adding

bicarbonate of soda -

without it, the sponges won't rise.

I'm whisking with a hand whisk

because I think it oxygenises it slightly

because it cuts into the batter,

so it lets a lot of air in

and you trap it by going back round like that,

so I'm going to have a lot of air in here.

This is a lot different to when I'm at home

because there's quite a bit more pressure,

because I'm cooking James Martin's recipe

for James Martin, which is kind of scary.

It's how it should look now, so I'm pretty happy with it.

Put the mixture in the moulds.

I just have to go with my instinct and do that.

To stop the mixture sticking to the moulds,

it should be carefully spooned in...

and not like that.

It bubbles up when you...

..add the...

..baking powder.

I forgot to add it.

I'm just incorporating it by mixing it in.

Hopefully they'll be OK,

but we'll just have to wait and see.

I hope they turn out good, I'm hoping for the best.

OK, bakers, 30 minutes left to bake, 30 minutes.

I'm feeling pretty confident

because my sticky toffee puddings are rising very nicely,

which I'm really happy about cos it's the first time.

I'm getting quite excited.

TIMER BEEPS

I'm making sure that they spring up. I think they're ready.

Evenly sized, I think it's going to go good.

Perfect. Done.

Well, they've risen, they're light.

I think you might have saved it.

-Really?

-Yeah.

That was close.

Push.

The sticky in the toffee pudding comes from the sauce -

butter, sugar, black treacle,

golden syrup and double cream are gently heated.

It looked a bit bad but it's coming together now, so I'm quite happy.

But if heated for too long, it will become too thick to pour.

Remember, you're keeping an eye on the time, good.

Ten minutes to make it happen, guys, ten minutes.

I've still to get them out and put the sauce on.

It's tight but I think I'll get it done in time.

SHE SIGHS

Harrison's look a bit overdone,

but he may have just added more treacle than it said,

so that's why they could be darker.

I'm just trying to get a nice even glaze on my toffee puddings.

It's a bit sticky, but I can't do anything now.

Guys, you've got two minutes left.

Two minutes, two minutes.

OK, bakers, your time is up.

Please step away, the challenge is over.

'The judges are looking for evenly baked, moist puddings,

'with a smooth pouring sauce.'

So, Harry, nice texture, sauce, nice pouring consistency,

that's what you're looking for.

The secret of this is really in the taste.

(The moment of truth.)

The sponge for me,

because you haven't glazed them fully,

is a little bit too dry.

One thing you have got right, the sauce has coated beautifully.

But had you brushed it all the way round, it would be much more moist.

Right, Harrison, you have brushed them thoroughly,

it makes such a difference to getting that moisture in there.

I can see you've got a lovely rich sauce there.

Texture inside is perfect.

I can't wait for the next lot.

Isabelle, how was that for you?

I had a bit of a hiccup.

I forgot to add the baking powder.

Well, the texture has suffered because of the bicarb been missing.

Unfortunately, it's affected the flavour a little bit.

The sauce is fantastic.

But credit to you - spotting that mistake

and getting it before it went in the oven.

So you did brilliantly well.

And now Rosie.

Texture of it is springing back

so I know it's going to be nicely cooked in the centre.

But really the key to sticky toffee pudding

is the sauce, and this is a bit like toffee.

And also if you reduce it as much as that,

the last two people might not get any sauce, would they?

The second one wouldn't get any, to be honest, because this is lovely.

The actual cake is really good. Nice flavour.

Absolutely delicious.

-Somebody likes it.

-Thank you.

-But well done.

Bakers, that's your first challenge over, one left to go.

Everything to bake for. You guys can go for a little break.

I'm happy, are you? Are you happy?

I'm really happy.

When they commented, I think it was a good amount

of constructive criticism, so I can work on that in future.

I was really worried but it didn't go as bad as I thought it would.

So it's all OK, I'm just trying to stay positive.

I feel ecstatic, and with the good comments I got,

I'm feeling pretty confident now.

When you were putting the sauce on yours, was it a little bit squidgy?

I think I might still have a chance even though I messed up a bit.

I just hope I can pull it back in the Showstopper.

All right, bakers, this is your final challenge.

Mary and James would like you to make a cake from the future.

You can get massively creative with this one.

You can make a time-travelling cake or a cake that turns into a robot.

Anything you like, it's up to you.

We're looking for a well-made cake with a good ratio of filling

and some complementary flavours.

And remember, timing is going to be everything on this.

You've only got one and a half hours to complete

and finish everything, so good luck.

OK, on your marks...get set...bake.

A faultless Showstopper requires evenly baked sponges,

impressive design and perfect timing.

This is going to be a great challenge today

because it's going to be very different.

You've probably never seen anything like this on Bake Off.

We will be looking for a cake that has got a really good flavour,

interest when you cut it and they've got to be stunning.

Your eye has got to draw to them.

When it comes to appearance,

this is really where you can let your imagination run wild,

and I actually don't know what to expect.

Whilst Harry and Rosie are making a traditional sponge mix...

..Isabelle and Harrison have opted for sponges that need

eggs-tra special treatment of one ingredient.

I'm just separating egg whites.

The yolk went into the whites.

I'm going to have to...

Don't worry it's only the first bit, it's OK.

I'm baking Genoese sponge.

You whip up the eggs and sugar until it's doubled in volume

and then you fold in the flour.

The cake can be tricky,

but if you've practised it, then you'll succeed, probably.

Isabelle's Genoese sponge Battenberg

will be covered in blue icing to become Doctor Who's TARDIS.

I'm making a chocolate and vanilla Battenberg Genoese sponge

decorated as the Doctor Who TARDIS cake.

That's a big title.

Is this going to look like Doctor Who or the TARDIS?

It's going to look like the TARDIS, hopefully.

So we've got the return of the blue food colouring.

Yes, I'm using roll-on icing for the blue bit

and then I'm piping with royal icing.

And how many times have you made it?

I can't count, I've done it that many times.

I've been practising it for the past four weeks every day.

My Showstopper hasn't really got a name,

but I like to call it Cake From The Future.

Harrison's cake from the future

is flavoured with almonds and oranges

and will be topped with home-made edible decorations

representing his plans in life.

So what is your future?

My future is hopefully travelling and then I want to fish,

I'd like to surf, go to university, then bake.

So this is your dream for the future?

This is my dream for the future.

Does the future buy you a new hat?

Probably.

Harrison might be thinking about his own future,

but Harry is more concerned with the future of the world.

It's the Hadron Super Collider.

Say what?

It's the Hadron Super Collider.

That is a machine that collides atoms into each other,

so the poppy seeds represent the atoms.

I'm going to add blueberries that will represent the atoms

that have been collided into each other.

His lemon drizzle blueberry Hadron Super Collider Cake

will include liquorice piping, and a special explosive ingredient.

Wait a minute.

It's not going to spit around like a popcorn machine, is it?

It just tingles.

What are you going to do with that with the cake?

It's going to go under the fondant icing

so when you bite into it, you'll have the fondant, then lemon curd,

then popping candy.

It's going on popping, I'm having a new experience.

-It's the future, you see?

-It's the future, exactly.

-ROSIE:

-I'm making a birthday cake for a person who's 150.

Now we get telegrams from the Queen when you turn 100

because it's like a big thing.

But it won't be when people are living longer,

so you get a telegram when you're 150.

Rosie will be decorating her 150th birthday cake

with chocolate presents, orange segments and a very special message.

It's a telegram from King George VII because that's the new baby.

"Dear Mrs N L Jones, happy 150th birthday.

"Best wishes King George VII."

Well, well, well, 150.

You saw it here first.

I'm going to put this in now.

Bakers, you're halfway through. Get a move on, guys.

TIMER RINGS

I'm going to take this out now.

Happy because they're springy and they're cooked well.

-JAMES:

-That's fantastic, look at that, you must be pleased with that.

Yeah.

It's a really good recipe, is that a Mary Berry recipe?

Er, yeah.

That's the right answer.

As the cakes are left to cool,

the bakers' attention turns to their futuristic decorations.

Now I'm whipping up the cream for my filling

because my cake hasn't got any icing.

I'm making orange blossom butter icing.

Well, he will, if there's any left in the bowl.

Go and tell him to put the tea towel around it.

I've been on an icing course,

so I'm familiar with the texture of it and how to work with it.

Slow and steady wins the race.

My fondant icing has torn, which is not the best thing.

This was a bit of a rubbish attempt.

Bakers, you've got half an hour left to bake.

I am doing OK for time.

My cakes could have cooled a little bit quicker,

but that's OK, I've still got time.

I'm just coating my sponge with lemon curd so the fondant sticks.

It's a big moment, this is the...

This is what's going to either make me go through or not.

Done. Happy with that.

It's just... It's all just cracked.

You've got about five minutes, so try and do the best you can.

It's good.

Crystal ball...

Two minutes left to go, guys.

Speed up a bit.

The blueberries in the middle represent the black hole.

OK, bakers, your time is up.

Please step away from your bakes.

Three of these bakers have completed their last bake -

their fate lies in the hands of judges Mary and James.

Isabelle, you're up first.

DOCTOR WHO THEME MUSIC PLAYS

Best thing Mary and James could say would probably be

that my sponges were perfect and my piping was really accurate,

so...hopefully.

When we cut into it, what do we expect?

Hopefully a Battenberg effect.

Well, it slices through nicely, and as we cut it,

that is as perfect a Battenberg as you're going to get, innit, really?

Sponge is light, lovely and moist.

First rate Genoese on the plain side.

The chocolate one is good, it's a little bit drier

because of the addition of the cocoa.

A really good effort.

-You've done a brilliant job with this, well done.

-Thank you.

I'm hoping that the judges are going to be saying

that the flavours complement each other,

the butter icing goes very well in the cake.

I'm hoping that they're going to say the decorations are good

because I spent a lot of time doing those.

Not quite finished, is it, yet?

Not quite.

So these are dry ice pellets that I'm popping in here.

Really, really cold ice.

Guys, we have taken every precaution to make sure

that the health and safety is ticked.

Do not try this at home

unless you have James Martin.

Right, so we can take this off, let's see what it tastes like.

Lovely and moist.

It's very good, I could do with a bit more orange in there.

If I was going to be picky,

I would have liked a little bit more buttercream in the centre.

There's no denying the flavour is really, really good.

Well done.

-ROSIE:

-It's quite exciting knowing that they're going to taste my cake

because I've never had my bakes judged before.

Fingers crossed.

You can see you've got little pieces of gold leaf in there.

Probably from first appearance I think the sponges could

have done with a little bit more time in the fridge,

just to take the heat off them a little bit.

Certainly chocolate, isn't it?

It's a good chocolate cake.

It could have done with just a few more minutes in the oven.

For me if there was anything -

a little bit more buttercream in between the layers.

That would have sort of cleansed your palate

while you were eating it, but I think on the whole - great effort.

-It's a very good chocolate cake.

-It is, well done.

I'm feeling really confident after the Showstopper

because everything went to plan.

Right, shall we dive into this?

Lifting this out, you can see blueberries as well inside.

Yeah, that's blueberries.

You've got the fruit suspended well.

It hasn't all dropped to the bottom so the mixture must have been right.

Moreish, it's a good cake.

-That is a really, really good cake.

-Thank you.

-Mmm, you've done well.

-Thank you.

Well, guys, we've seen a bit of the future,

but we are in the present and you do have to make a decision.

One of these guys are going through to the semifinal

and it's down to you.

Your Battenberg looked so good!

Cakes tasted and presentation scrutinised,

there's nothing more the bakers can do.

Let's start off with Isabelle.

She produced an amazing Battenberg.

Particularly the plain Genoese sponge,

you couldn't have tasted a finer one.

She was quite disappointed with this morning.

She forgot one of her ingredients.

When it came to the taste of it, it really did affect the flavour.

Let's move on to Rosie.

She made a good classic chocolate cake.

We didn't really see enough skill in the whole of that.

How did she get on with her Technical Challenge?

What disappointed me on that was the sauce.

The minute you leave it boiling, literally it just goes like toffee.

Let's move on to Harrison.

His sticky toffee pudding was very good.

They would be the ones that would go past me through into the restaurant.

And then to his cake, he made all his decorations ahead of time,

so what he has made is a simple cake and some buttercream.

Let's move on to Harry.

He had poppy seeds and he had blueberries.

Everything was suspended beautifully.

His puddings would have been just there if he'd have glazed them

a little bit more. He got the texture right,

and the flavour right, they just weren't sticky.

You're the judges, you're the experts, good luck,

wouldn't want to be in your shoes right now.

Bakers, great day.

Brilliant bakes, you've been amazing.

Now you guys have had a very tough decision to make.

Only one person can go through today and that person is...

..Harry!

It's been the perfect day for me

cos I've had really good compliments

from professional chefs.

It's just really good to know what they think about my baking

when they're world-class.

Harry's cake, I couldn't fault it this afternoon.

I think Harry could make it through to the final

if he concentrates on presentation.

When it came to his Showstopper, the result was scrumptious.

I'm feeling over the moon about the heats.

I'm so glad I got through to the semifinals

and I can't wait to come back here and show everyone my baking skills.

Next time....

four more junior bakers do battle with James' butterfly cakes...

That's perfect.

..and create a serious impression

with a Wonders Of The World Showstopper...

Getting a bit tense now.

..but only one can go through.

No, they're not done.

If you fancy baking,

there's loads of Junior Bake Off recipes

waiting for you on the CBBC website.

Subtitles by Red Bee Media Ltd