0:00:02 > 0:00:04Hello and welcome to the infamous Bake Off tent.
0:00:04 > 0:00:07In there, batter is mixed, pastry is folded and dough is kneaded,
0:00:07 > 0:00:10as some of the country's finest young bakers battle it out
0:00:10 > 0:00:14to impress our baking gods, Mary Berry and James Martin.
0:00:14 > 0:00:18With a place in the semifinals at stake anything could happen.
0:00:18 > 0:00:20This is Junior Bake Off.
0:00:21 > 0:00:23For a place in the semifinals,
0:00:23 > 0:00:26today's bakers are pulling out all the stops.
0:00:26 > 0:00:28Getting a bit tense now.
0:00:28 > 0:00:29Who will keep their cool?
0:00:29 > 0:00:31Yep, that's perfect.
0:00:31 > 0:00:33And who can't stand the heat in the kitchen?
0:00:33 > 0:00:34No, not done!
0:00:39 > 0:00:43In today's heat, our bakers will first face the Technical Challenge -
0:00:43 > 0:00:45James' beautiful butterfly cakes.
0:00:46 > 0:00:49And they'll have to whip up some wow factor with the
0:00:49 > 0:00:53natural wonders of the world cake in the Showstopper Challenge.
0:00:53 > 0:00:56Only one baker will make it through to the semifinal
0:00:56 > 0:00:57but who will it be?
0:01:01 > 0:01:04Zainab from Hertfordshire?
0:01:04 > 0:01:07I really, really, really, really want to win this because
0:01:07 > 0:01:09I want to show other people and myself
0:01:09 > 0:01:12that I am capable of doing it.
0:01:12 > 0:01:13Louis from Cambridge?
0:01:13 > 0:01:20Like a dream that I'm in it, I'm baking and the judges just love it.
0:01:20 > 0:01:22And I just hope that dream comes true.
0:01:22 > 0:01:25Ruby from Cheshire?
0:01:25 > 0:01:27When I do baking I feel really happy.
0:01:27 > 0:01:29I find it really fun and there's loads of different
0:01:29 > 0:01:33stuff you can do so you're never bored when you bake.
0:01:33 > 0:01:35Or Charlie from Norfolk?
0:01:36 > 0:01:40I really love taking recipes and adapting them to make them my own.
0:01:40 > 0:01:43I think I've got a good chance of winning, but if the competition's
0:01:43 > 0:01:45as good as it was last year I'll be given a run for my money.
0:01:50 > 0:01:54The bakers' first and most dreaded challenge is the Technical.
0:02:04 > 0:02:07Bakers. This is the Technical Challenge.
0:02:07 > 0:02:09Today Mary and James would like you to bake
0:02:09 > 0:02:12and present 12 butterfly cakes,
0:02:12 > 0:02:17perfectly filled with cream and swirled with a delicious lemon curd.
0:02:17 > 0:02:22- Mary.- They should be light in texture, a lovely golden brown colour
0:02:22 > 0:02:25and have a dusting of icing sugar on the top.
0:02:25 > 0:02:27And what we're looking for is 12 perfectly risen
0:02:27 > 0:02:29with a nice dome on the top
0:02:29 > 0:02:31and you're going to use that dome, remember, to create
0:02:31 > 0:02:35those fantastic butterfly shapes on the top. Good luck.
0:02:35 > 0:02:37Nice one. Now, have you washed your hands?
0:02:37 > 0:02:38ALL: Yes!
0:02:38 > 0:02:40Now you've got one hour, best of luck.
0:02:40 > 0:02:44On your marks, get set, bake.
0:02:48 > 0:02:52These are experienced bakers so if you want to try this at home,
0:02:52 > 0:02:53please get an adult to help.
0:02:53 > 0:02:57HE READS INSTRUCTIONS
0:02:57 > 0:02:58OK.
0:02:58 > 0:03:01James' grandmother taught him
0:03:01 > 0:03:04how to make the perfect batch of butterfly cakes.
0:03:04 > 0:03:08I think it's a really nice recipe and I have to get it right.
0:03:08 > 0:03:10So, if today's bakers are going to impress,
0:03:10 > 0:03:12- there's no room for error. - Oh!
0:03:14 > 0:03:18The key to this is to get 12 exactly the same.
0:03:18 > 0:03:20The actual cream is really important.
0:03:20 > 0:03:23My granny, she used to fold in a little bit of lemon curd
0:03:23 > 0:03:24so when it's piped on the top
0:03:24 > 0:03:27you get this lovely sort of marbled effect with it.
0:03:27 > 0:03:28They look so pretty.
0:03:28 > 0:03:32I just wonder whether they will end up with beautiful open wings
0:03:32 > 0:03:34and not get them in reverse.
0:03:37 > 0:03:40This recipe requires the bakers to use the creaming method.
0:03:40 > 0:03:43The butter and sugar are first mixed together
0:03:43 > 0:03:45until it's light and fluffy.
0:03:45 > 0:03:48It feels really good to be baking in the Bake Off tent.
0:03:48 > 0:03:51I'm really excited to see how my bakes turn out.
0:03:51 > 0:03:54Zainab is the baker of her family with an eye for detail,
0:03:54 > 0:03:57but baking isn't her only passion.
0:03:57 > 0:03:59So, what else do you do apart from baking?
0:03:59 > 0:04:01Um, well, I play golf.
0:04:01 > 0:04:02- Golf?- Yes.
0:04:02 > 0:04:06- So, have you won any competitions? - Um, yes, I've won a few.
0:04:06 > 0:04:08A few? Oh, my goodness.
0:04:08 > 0:04:12So I'll grab my, um, bats, what are they called?
0:04:12 > 0:04:14- Golf clubs. - Clubs. I'll grab my clubs.
0:04:14 > 0:04:17- I'm not too bad either at that. All right?- Yes.- See ya.
0:04:19 > 0:04:21Next, the eggs...
0:04:21 > 0:04:23vanilla essence,
0:04:23 > 0:04:25baking powder and flour are mixed in.
0:04:25 > 0:04:29I'm just adding the baking powder in the flour so when it gets
0:04:29 > 0:04:33sieved through, it will combine properly so the whole cake will rise.
0:04:33 > 0:04:37Football fanatic Charlie first learnt to bake with his dad
0:04:37 > 0:04:40and has been baking big time for the last three years.
0:04:40 > 0:04:42I'm feeling OK.
0:04:42 > 0:04:45I've done these before, so I know what I'm doing
0:04:45 > 0:04:48but hopefully the judges will like them.
0:04:48 > 0:04:50How are you finding this recipe, you done it before?
0:04:50 > 0:04:54Well, butterfly cakes were the first things I ever made as a child.
0:04:54 > 0:04:58- As a child? Wow! - As a toddler, really.
0:04:58 > 0:05:00Louis likes to create his own recipes
0:05:00 > 0:05:03and is also known by his nickname, Cake Boy.
0:05:03 > 0:05:06So, what sort of a baker are you, buddy?
0:05:06 > 0:05:10I'm sort of an all-rounder, really. I do sweet and savoury.
0:05:10 > 0:05:13I did a cook book when I was eight or nine
0:05:13 > 0:05:16to raise money for the school kitchen.
0:05:16 > 0:05:18You're joking. You got your own cook book out?
0:05:18 > 0:05:20- Yeah.- What?! - It sold loads of copies.
0:05:20 > 0:05:21Wow, OK.
0:05:23 > 0:05:26James and Mary are looking for 12 evenly sized cakes
0:05:26 > 0:05:30so there should be an equal amount of mixture in each case.
0:05:30 > 0:05:34Because we want 12 identical and the same size, it's much easier with
0:05:34 > 0:05:38a piping bag to then start small and gradually top them up as you go.
0:05:38 > 0:05:43I don't think I'm going to have enough...mixture.
0:05:44 > 0:05:47Only got enough for ten at the moment.
0:05:47 > 0:05:48Let's try and squeeze some out.
0:05:48 > 0:05:50I think I might be able to scrape some out the bowl
0:05:50 > 0:05:52if the worst comes to the worst.
0:05:52 > 0:05:56Ruby's got, really, the trick down to a fine art
0:05:56 > 0:05:59- so it's looking good over there. - Yes.
0:05:59 > 0:06:03I only started piping a couple of months ago but I've done it
0:06:03 > 0:06:07quite a lot since then, so I should hopefully be quite successful at it.
0:06:08 > 0:06:11Ruby is a keen bread maker who loves baking
0:06:11 > 0:06:14so much it inspired her 12th birthday party.
0:06:14 > 0:06:17It was really fun because it was like a bake off.
0:06:19 > 0:06:23And we had to obviously make all the cakes and then I tested them,
0:06:23 > 0:06:26- but I wasn't helping. - Was you Mary Berry, was ya?
0:06:28 > 0:06:29- Yes.- Nice!
0:06:40 > 0:06:43OK, bakers. You've got half an hour left to bake!
0:06:43 > 0:06:45I think I need to get these in the oven.
0:06:57 > 0:07:00I need to set my timer.
0:07:00 > 0:07:02You getting them in?
0:07:02 > 0:07:04Yeah, I just need to work out this...
0:07:04 > 0:07:06- BEEPING - Yeah, there we go...
0:07:06 > 0:07:08BEEPING CONTINUES
0:07:12 > 0:07:14- OK, thank you. - Cheers, James.- All right.
0:07:16 > 0:07:18I've just put my cakes in the oven and now I've just got to
0:07:18 > 0:07:22do my mascarpone cream to fill the butterfly cakes.
0:07:22 > 0:07:26For the filling, the bakers combine double cream with mascarpone cheese.
0:07:26 > 0:07:29How do you feel with Mary Berry hanging around?
0:07:29 > 0:07:32- Um, slightly nerve-racking. - Slightly nerve-racking.
0:07:32 > 0:07:35- It is for me! - She is the best cake maker.
0:07:35 > 0:07:37- She is the best cake maker?- Yes.
0:07:37 > 0:07:40- So where does that put me then? - THEY LAUGH
0:07:40 > 0:07:43Next they add a swirl of tangy lemon curd.
0:07:43 > 0:07:46The hardest part about this recipe is probably not
0:07:46 > 0:07:50mixing in the lemon curd too much otherwise it will just be
0:07:50 > 0:07:54a yellow cream instead of a marbled mixture.
0:07:55 > 0:07:57So the opposite to that.
0:07:57 > 0:08:00I reckon that's well stirred in by now, isn't it?
0:08:00 > 0:08:03- Yes.- So, what do you like doing apart from baking?
0:08:03 > 0:08:05- When you're not baking...? - I'm playing football.
0:08:05 > 0:08:09- Playing football?- Yeah. - Really. Chelsea supporter?
0:08:09 > 0:08:12- No, Norwich.- What?
0:08:12 > 0:08:14- Serious?- Yeah.
0:08:15 > 0:08:18Guys, you've got 15 minutes left!
0:08:18 > 0:08:21I'm just about to test the cakes.
0:08:21 > 0:08:22No, not done.
0:08:30 > 0:08:32It's getting a bit tense now.
0:08:32 > 0:08:34I don't want to get my eye off them.
0:08:46 > 0:08:4830 more seconds, probably.
0:08:48 > 0:08:50They need to be perfect for James and Mary.
0:08:53 > 0:08:54Yep, that's perfect.
0:08:59 > 0:09:00There. Ready.
0:09:00 > 0:09:05I'm just going to cut the top bit off so I can put the cream in.
0:09:05 > 0:09:07Five minutes left to bake!
0:09:14 > 0:09:16I think I might have some minutes to spare.
0:09:16 > 0:09:18Not many minutes to spare, but some.
0:09:21 > 0:09:24The scoop from each cake should be deep enough to hold the filling
0:09:24 > 0:09:27AND make decent-sized butterfly wings.
0:09:46 > 0:09:49One minute left to bake. Let's dust them up!
0:09:51 > 0:09:55I'm just going to leave it alone and stand right, right away...
0:10:01 > 0:10:04Oh, God! I just forgot to dust them.
0:10:11 > 0:10:13Bakers. Your time is up.
0:10:13 > 0:10:16Stop what you're doing and please stand away from the worktops.
0:10:23 > 0:10:26Our judges will be looking for 12 equal light brown sponges,
0:10:26 > 0:10:29cream filling with a visible swirl of lemon curd
0:10:29 > 0:10:31and perfectly positioned wings.
0:10:34 > 0:10:37Well, first of all, great effort, guys.
0:10:37 > 0:10:40This recipe is actually quite important to me
0:10:40 > 0:10:42and you've done a great effort.
0:10:42 > 0:10:43Some of you better than others.
0:10:44 > 0:10:46Starting off with Zainab.
0:10:46 > 0:10:51You're the one that has got the butterflies flying correctly.
0:10:51 > 0:10:54You want to have wings that come out like that
0:10:54 > 0:10:55and that's exactly what they do.
0:10:55 > 0:10:58We got a little bit of inconsistency with the size.
0:10:58 > 0:11:00Nice and light sponge as well.
0:11:04 > 0:11:09- That's as good as it's going to get. Well done.- Thank you.
0:11:09 > 0:11:10So we move on to Ruby.
0:11:10 > 0:11:13- Some of them look a little bit underbaked.- Yep.
0:11:13 > 0:11:17And the wings, we've got them sort of in reverse.
0:11:17 > 0:11:19But consistency-wise you've got almost the same size
0:11:19 > 0:11:21all the way round. Lovely and light.
0:11:21 > 0:11:24It would have been nicer if we had a little more marbling in the cream.
0:11:24 > 0:11:27But shouldn't take anything away from the flavour
0:11:27 > 0:11:29because it tastes really good.
0:11:29 > 0:11:32- Thank you.- Louis. The top really is quite important
0:11:32 > 0:11:34and you've got less butterfly, more moth.
0:11:34 > 0:11:36The key to that, really, is
0:11:36 > 0:11:38when you use a knife to create a bigger hole in the top.
0:11:38 > 0:11:40It's still a nice texture.
0:11:40 > 0:11:42We've lost a little bit of the marbling with the cream.
0:11:42 > 0:11:44But certainly the flavour of the cream
0:11:44 > 0:11:47is probably the best I've tasted so far. Good effort.
0:11:47 > 0:11:48Charlie. The filling here,
0:11:48 > 0:11:51you can see you've struggled with the piping.
0:11:51 > 0:11:53You know, we have got something that looks
0:11:53 > 0:11:55as if it's been zapped in a fly trap.
0:11:55 > 0:11:59The texture looks good but they do seem a little bit smaller.
0:11:59 > 0:12:02- Nice flavour. - Really, really good flavour.
0:12:02 > 0:12:04Lovely. Well, there you go.
0:12:04 > 0:12:08That's your first challenge over and done with. One left to go.
0:12:08 > 0:12:10Everything to bake for. Good luck.
0:12:11 > 0:12:14- That was so cool! - It sounded so simple
0:12:14 > 0:12:16when we got the Technical Challenge.
0:12:16 > 0:12:19I knew they were going to say about my different sizes
0:12:19 > 0:12:21because I had a little trouble with the mixture
0:12:21 > 0:12:23but I think that went really well overall.
0:12:23 > 0:12:26I think Zainab's cakes were really, really nice
0:12:26 > 0:12:29but I don't think I fell that short behind
0:12:29 > 0:12:32because I think the only thing I slipped up on was the cream.
0:12:32 > 0:12:37He said, "Get ready to dust". And I forgot to dust.
0:12:37 > 0:12:38You forgot to dust.
0:12:38 > 0:12:40The decoration is my down point
0:12:40 > 0:12:44so that's probably why they turned out like moths not butterflies.
0:12:44 > 0:12:45They all did really well
0:12:45 > 0:12:49and I'm going to have to step up my game if I want to get through.
0:12:51 > 0:12:55For a place in the semifinals, the bakers face one last challenge.
0:12:56 > 0:12:59Bakers, this is the Showstopper
0:12:59 > 0:13:03and it's your last chance to impress Mary and James before
0:13:03 > 0:13:08they make that decision on who goes through to the semifinals.
0:13:08 > 0:13:11Now, they would like you to bake a cake inspired by today's theme,
0:13:11 > 0:13:14Natural Wonders of the World. James.
0:13:14 > 0:13:17We're looking for great designs, fantastic flavour combinations
0:13:17 > 0:13:20and brilliant decorating skills.
0:13:20 > 0:13:23You have one-and-a-half hours
0:13:23 > 0:13:26and we're expecting some magnificent results.
0:13:26 > 0:13:29All right, guys. On your marks, get set,
0:13:29 > 0:13:30bake.
0:13:35 > 0:13:37We've asked them to create a cake
0:13:37 > 0:13:39based on natural wonders of the world
0:13:39 > 0:13:41and that could mean icebergs, waterfalls,
0:13:41 > 0:13:43whatever they want, really,
0:13:43 > 0:13:45so they've got quite a bit to choose from.
0:13:47 > 0:13:48With the Showstopper,
0:13:48 > 0:13:51sometimes they spend too much time on the decorations.
0:13:51 > 0:13:56They've got to remember that it's the cake itself we'll be tasting.
0:13:58 > 0:14:00The bakers begin by making a classic sponge mix,
0:14:00 > 0:14:03but it won't stay classic for long.
0:14:04 > 0:14:07In this mix you've got the usual cake ingredients, so like butter,
0:14:07 > 0:14:12sugar, flour and eggs, and then pistachios to give it a nice crunch.
0:14:12 > 0:14:16It's a normal cake mix, really, it uses the creaming method.
0:14:16 > 0:14:20It's just instead of using vanilla essence, it's coconut essence.
0:14:20 > 0:14:23And instead of whole milk it's coconut milk.
0:14:23 > 0:14:26How much chilli...? Half a teaspoon.
0:14:30 > 0:14:34Charlie might be making a mountain but he's going for volcanic flavours
0:14:34 > 0:14:38with three stacked chilli chocolate sponges and peppermint icing.
0:14:38 > 0:14:40This stuff you've got to be really careful with?
0:14:40 > 0:14:42This is chilli powder,
0:14:42 > 0:14:46- and this is hot chilli powder so you're not using a mild one?- No.
0:14:46 > 0:14:48- Have you got the chilli right in terms of...?- Yeah.
0:14:48 > 0:14:52I had it at one point a little less, so I'm adding half a teaspoon.
0:14:52 > 0:14:53Try not to use too much.
0:14:55 > 0:14:59I'm just whisking the eggs so they're light and fluffy.
0:15:00 > 0:15:02My cake is called the Coral Ocean.
0:15:02 > 0:15:05It's based on the Great Barrier Reef and I wanted to do it
0:15:05 > 0:15:08because it's actually endangered.
0:15:08 > 0:15:11Zainab's two-tiered coral reef cake will be topped with two different
0:15:11 > 0:15:14types of icing and home-made decorations
0:15:14 > 0:15:18over a sponge base made using a special technique.
0:15:18 > 0:15:20You'll be doing some marbling, how are you going to do that?
0:15:20 > 0:15:24I'm going to add half of the mixture into the bowls in big scoops
0:15:24 > 0:15:28and then leave space to add the cocoa into the remaining mixture
0:15:28 > 0:15:31and then I'd marble it round.
0:15:31 > 0:15:32It's quite a big cake.
0:15:32 > 0:15:34Are you worried about it cooking in time?
0:15:34 > 0:15:38Um, no, not really because it takes 30 minutes for the small one
0:15:38 > 0:15:39and 40 minutes for the big one.
0:15:39 > 0:15:42- I see you've got a lot to do on this.- Yes.
0:15:42 > 0:15:44- Good luck.- Thank you.
0:15:45 > 0:15:47Ruby has also given herself a challenge
0:15:47 > 0:15:49with an intricate topping to go on her cake.
0:15:49 > 0:15:52Well, my cake's called the Iceberg Cake,
0:15:52 > 0:15:56and the actual cake bit is actually the ocean
0:15:56 > 0:16:00and then on top of that it's got a meringue iceberg.
0:16:00 > 0:16:03Ruby's sponge features chopped pistachios for crunch,
0:16:03 > 0:16:04butter cream icing
0:16:04 > 0:16:07and layered traditional French meringue for the topping.
0:16:07 > 0:16:09So where did the idea come from, Ruby?
0:16:09 > 0:16:11I was looking through a magazine and I just saw
0:16:11 > 0:16:14a picture of an iceberg and I just thought, that looks really nice,
0:16:14 > 0:16:17I'll do...maybe make some meringue and not just a cake.
0:16:17 > 0:16:19- You've got a lot to do then.- Yeah.
0:16:19 > 0:16:22I'm just doing the Italian meringue.
0:16:22 > 0:16:24Louis is also making meringue.
0:16:24 > 0:16:27Unlike Ruby's French meringue which is whisked, then baked,
0:16:27 > 0:16:29his is cooked as it's mixed together.
0:16:32 > 0:16:35It's called an Italian meringue because the Italians made it
0:16:35 > 0:16:39and you boil the sugar in a syrup.
0:16:39 > 0:16:42It's harder than any normal meringue.
0:16:42 > 0:16:45Louis's tricky meringue will coat three coconut sponges,
0:16:45 > 0:16:47layered on a passion fruit curd.
0:16:47 > 0:16:51It's modelled on the hot springs of Pamukkale.
0:16:51 > 0:16:54- This.- These are those amazing springs, are they, in Turkey?
0:16:54 > 0:17:01Yes. Decoration-wise I've got blue meringue and white Italian meringue.
0:17:01 > 0:17:02This is your Italian meringue.
0:17:02 > 0:17:05The temperature's quite important when you boil the sugar
0:17:05 > 0:17:07in the water. Have you used a thermometer for that?
0:17:07 > 0:17:10- No, it's a sort of guessing game. - You've guessed it?
0:17:10 > 0:17:12But every time we did it, it's turned out right,
0:17:12 > 0:17:16- so we're just... I'm just hoping.- It's a bit of a risk.
0:17:16 > 0:17:19But it's looking as if it's starting to get there.
0:17:19 > 0:17:21Yes, I'm just going to check it, actually.
0:17:21 > 0:17:25If it's at peak, then it's the correct texture that I want it.
0:17:27 > 0:17:29I think that's actually ready.
0:17:31 > 0:17:34OK, bakers. You've got one hour left to bake!
0:17:53 > 0:17:55Time, time, time, time, timer!
0:18:00 > 0:18:03Everything, so far, has gone according to plan.
0:18:04 > 0:18:08Cakes baking, it's time for fabulous filling and terrific toppings.
0:18:10 > 0:18:13My icing's blue because I'm doing an ocean scene on my cake
0:18:13 > 0:18:17so I want everything to look as realistic as possible.
0:18:17 > 0:18:21I'm actually just spooning the meringue onto the parchment paper.
0:18:21 > 0:18:24I've got to take out the cake, put it on the side
0:18:24 > 0:18:28and then I've got to turn down the oven and then put the meringues in
0:18:28 > 0:18:32and then I've got to make the butter icing, so it's very tight for time.
0:18:37 > 0:18:39Half an hour, guys. 30 minutes left to bake.
0:18:58 > 0:18:59What you doing?
0:18:59 > 0:19:00I'm waiting for my cake to get out.
0:19:00 > 0:19:04- Let me have a look. - Yep, that one's cooked.
0:19:04 > 0:19:05Correct!
0:19:05 > 0:19:08And that one needs two minutes more.
0:19:08 > 0:19:09- All right...- Ooh, wait...
0:19:11 > 0:19:12Jiminy!
0:19:12 > 0:19:16Wow, that could have been serious right there.
0:19:17 > 0:19:18Yeah? She's laughing it off!
0:19:18 > 0:19:21- Zainab, anything could happen on Junior Bake Off.- Yeah.
0:19:36 > 0:19:38I think there's a bit too much chilli.
0:19:40 > 0:19:43There's only 15 minutes left now, guys, make it count.
0:19:46 > 0:19:47No. Two minutes more.
0:19:51 > 0:19:54I'm not really concentrating on any of the opposition
0:19:54 > 0:19:57because I've just got to do my cake to the best I can.
0:19:57 > 0:19:59It's not going to make any difference.
0:20:14 > 0:20:15Perfect!
0:20:16 > 0:20:18Five minutes left to bake!
0:20:22 > 0:20:24I think I'm going to get there in time.
0:20:25 > 0:20:26What's going on here?
0:20:26 > 0:20:29I kind of got in a bit of a mess.
0:20:29 > 0:20:32I think your section's one of the natural wonders of the world, innit?
0:20:41 > 0:20:44Um, seaweed...
0:20:46 > 0:20:47Ohh, fishes...
0:20:47 > 0:20:49Where are they? Where are they?
0:20:51 > 0:20:53Relax, relax.
0:20:55 > 0:20:59OK, guys. Your Showstopper is over. Your time is up.
0:20:59 > 0:21:01Please step away from your worktops.
0:21:17 > 0:21:18After a lot of whisking,
0:21:18 > 0:21:22icing and decorating, the bakers have done all they can.
0:21:22 > 0:21:24Now Mary and James will judge
0:21:24 > 0:21:27who gets a coveted place in the semifinal.
0:21:31 > 0:21:32I think it went really well.
0:21:32 > 0:21:35I finished just in the nick of time.
0:21:35 > 0:21:37I hope the taste is really good.
0:21:39 > 0:21:42Zainab, it looks enormous fun.
0:21:42 > 0:21:46I love the effect you've got on the icing of the blue and the white.
0:21:46 > 0:21:48It's just as though it's the flowing sea.
0:21:48 > 0:21:52I like the way you have bothered to have two different toppings.
0:21:52 > 0:21:55It certainly looks like a great cake inside.
0:21:55 > 0:21:57I like the way that you've marbled it together.
0:21:57 > 0:21:59It's quite a tall order getting that,
0:21:59 > 0:22:00particularly a larger cake like this.
0:22:02 > 0:22:04It's lovely-flavoured. I like that a lot.
0:22:04 > 0:22:06It's nice and light.
0:22:06 > 0:22:08Very light and the orange is really coming through.
0:22:08 > 0:22:10On the whole, really, really good cake.
0:22:10 > 0:22:13- If the Barrier Reef looks like that...- You're off!
0:22:13 > 0:22:15I'm definitely off. Well done.
0:22:15 > 0:22:16- Well done.- Thank you.
0:22:24 > 0:22:27The worst thing that can happen is there'll be too much chilli in it.
0:22:27 > 0:22:28I think it will impress them
0:22:28 > 0:22:31but whether I get through or not is a different matter.
0:22:34 > 0:22:37Well, firstly, you've got a fantastic picture of Mary
0:22:37 > 0:22:39and you've made me about 3ft 6.
0:22:39 > 0:22:42It certainly looks like a mountain.
0:22:42 > 0:22:46You've got a very good colour to your chocolate cake.
0:22:46 > 0:22:48It looks a good texture.
0:22:48 > 0:22:50I'm always a bit wary with chilli.
0:22:52 > 0:22:55It's all right. It's not too hot.
0:22:55 > 0:22:57Very nice consistency.
0:22:57 > 0:22:59To be honest, I don't think the chilli
0:22:59 > 0:23:02and peppermint go that well together.
0:23:09 > 0:23:12I'm hoping that they don't think my presentation's too messy
0:23:12 > 0:23:14because I was a bit pushed for time.
0:23:16 > 0:23:17It looks good.
0:23:17 > 0:23:20I was anticipating a little bit more colour with the pistachio.
0:23:20 > 0:23:23It doesn't always look green. It was for the crunch
0:23:23 > 0:23:26of the pistachio, there's no actual flavouring.
0:23:26 > 0:23:28I like that. It's light.
0:23:28 > 0:23:31I actually like that crunch in there with the pistachio nuts as well.
0:23:31 > 0:23:36The butter cream is good. The meringue is a little bit chewy.
0:23:36 > 0:23:40To be able to cook all of that lot in an hour and a half
0:23:40 > 0:23:42is very well done.
0:23:48 > 0:23:49I think everyone'll get criticism
0:23:49 > 0:23:52but I think with my cake it's going to taste better than it looks.
0:23:53 > 0:23:55Now tell us about your Italian meringue.
0:23:55 > 0:23:57Is that how you envisaged it looking?
0:23:57 > 0:23:59No. It is a little foamy.
0:23:59 > 0:24:02Probably the reason why it did that is that you didn't boil
0:24:02 > 0:24:04the sugar and the water for long enough.
0:24:04 > 0:24:06It needs to be a slightly thicker mixture and hotter
0:24:06 > 0:24:08when you pour it into the egg white.
0:24:08 > 0:24:11It looks an excellent texture, doesn't it?
0:24:15 > 0:24:18- That's delicious. - That is a really nice cake.
0:24:18 > 0:24:23And you've got a really even bake, it's just a lovely golden brown.
0:24:23 > 0:24:24It does benefit from that passion fruit
0:24:24 > 0:24:27and I think the meringue may be not what you want but,
0:24:27 > 0:24:31- certainly inside it, it's a great cake. Well done.- Thank you.
0:24:33 > 0:24:35Well, bakers, you've done everything you can
0:24:35 > 0:24:36to impress our judges.
0:24:36 > 0:24:39Of course, your fate is in their hands now
0:24:39 > 0:24:42so I think you deserve a well-earned break.
0:24:42 > 0:24:46So off you go. See you in a bit.
0:24:49 > 0:24:52It's so tense... He really liked your cake, though.
0:24:52 > 0:24:54He liked everyone's.
0:24:54 > 0:24:55He really liked yours.
0:24:56 > 0:24:58Only one baker can go through
0:24:58 > 0:25:01and it's time for the judges to make their decision.
0:25:02 > 0:25:05Mary, James. Great competition so far.
0:25:05 > 0:25:07Let's go back to the Technical Challenge.
0:25:07 > 0:25:09Only one person did actually get it right this morning.
0:25:09 > 0:25:13- That was Zainab. - Mind you, Ruby was a close second.
0:25:13 > 0:25:16Yep. Well, let's move on to the Showstoppers.
0:25:16 > 0:25:18Let's start off with Ruby.
0:25:18 > 0:25:23The finish looked really good, but there wasn't enough about it really.
0:25:23 > 0:25:24But a great effort.
0:25:24 > 0:25:28Zainab made a very good cake, she chose a marble cake,
0:25:28 > 0:25:31quite tricky to do, plus she did two lots of icing.
0:25:31 > 0:25:33It does work. It fits in the brief really nicely.
0:25:33 > 0:25:35It's the Coral Reef.
0:25:35 > 0:25:37On to the boys. Let's start with Charlie.
0:25:37 > 0:25:38I thought it was a great effort.
0:25:38 > 0:25:40To be honest, I liked the whole design of it.
0:25:40 > 0:25:44He got the layers right. He had a very good texture.
0:25:44 > 0:25:47I know there's chilli in it, but did it go with peppermint icing?
0:25:47 > 0:25:48Not for me, really.
0:25:48 > 0:25:50Let move over to Louis the boy.
0:25:50 > 0:25:52Now, he made a passion fruit curd there.
0:25:52 > 0:25:54- It's really good, that. - Really fantastic.
0:25:54 > 0:25:58And his actual cake mixture was very good consistency.
0:25:58 > 0:26:02Well, judges, a very tough decision but one you do have to make
0:26:02 > 0:26:05because only one can go through to the semifinals.
0:26:25 > 0:26:28Bakers. First of all, well done.
0:26:28 > 0:26:30You've done such a great job,
0:26:30 > 0:26:33but of course only one of you can go through to the semifinals,
0:26:33 > 0:26:37and Mary and James have made that decision and it was a tough one.
0:26:38 > 0:26:40The person going through is...
0:26:50 > 0:26:53Congratulations, Zainab. You're going through to the semifinal.
0:26:57 > 0:26:59I'm really, really proud of myself,
0:26:59 > 0:27:01but I think it was a tough competition.
0:27:01 > 0:27:04Zainab went through purely on the fact that she's confident,
0:27:04 > 0:27:09artistic and most importantly, the two bakes tasted fantastic.
0:27:09 > 0:27:11Her Showstopper, as you looked at it,
0:27:11 > 0:27:13it just looked like the Coral Reef.
0:27:13 > 0:27:15She really did pull out all the stops
0:27:15 > 0:27:17and really deserves to go through.
0:27:17 > 0:27:21I feel like I do have to raise my game as it's now the semifinals
0:27:21 > 0:27:25and I have to work harder to get through to the finals.
0:27:29 > 0:27:30Next time...
0:27:31 > 0:27:35Four more junior bakers tackle James' scrumptious crumpets...
0:27:37 > 0:27:41And create creepy-crawly bug biscuits in the Showstopper.
0:27:41 > 0:27:43- Oh, no! - But only one can go through!
0:27:43 > 0:27:45My biscuit's broken.
0:27:55 > 0:27:59If you fancy giving baking a go, head to the CBBC website
0:27:59 > 0:28:01and choose a Junior Bake Off recipe.
0:28:01 > 0:28:03Subtitles by Red Bee Media Ltd