0:00:02 > 0:00:03- We are back.- Sam...?- The tent is up.
0:00:03 > 0:00:05- Not finished yet. - We've got 40 new bakers.
0:00:05 > 0:00:08- Got one thing left to do. - There's going to be cakes, biscuits,
0:00:08 > 0:00:09breads, pastries.
0:00:09 > 0:00:13- One more peg.- And, a brand-new judge joining Allegra.
0:00:13 > 0:00:16- There's just one thing missing... - All right, mate?- Hiya, mate.
0:00:16 > 0:00:18- Welcome...- to brand-new... - BOTH:- Junior Bake Off.
0:00:20 > 0:00:22When I made my very first cake,
0:00:22 > 0:00:26it lit a spark inside me that wasn't there before.
0:00:26 > 0:00:28Thousands of young bakers...
0:00:28 > 0:00:31I can't imagine life without baking. It would just be so boring.
0:00:31 > 0:00:34..from right across Britain applied.
0:00:34 > 0:00:37My baking style is homely but exotic.
0:00:37 > 0:00:39I love going wild in the kitchen.
0:00:39 > 0:00:44I hope to be quite organised, but I don't think I probably will be.
0:00:44 > 0:00:47Just 40 of the most talented made it through.
0:00:47 > 0:00:51When I saw the tent for the first time I thought, was I dreaming?
0:00:51 > 0:00:54I was, like, I can't believe it's actually the Bake Off tent.
0:00:54 > 0:00:57It was just the best moment of my life.
0:01:00 > 0:01:01Over the next three weeks...
0:01:01 > 0:01:02Oh!
0:01:02 > 0:01:05..they'll produce over 350 bakes...
0:01:05 > 0:01:07Oh! It's OK.
0:01:07 > 0:01:08..to be tasted and judged...
0:01:08 > 0:01:10SAM CHEERS
0:01:10 > 0:01:13..by chef and author Allegra McEvedy...
0:01:13 > 0:01:16It is such a thrill to be back in the Junior Bake Off tent.
0:01:16 > 0:01:19I want to see things put together in a way that makes me go,
0:01:19 > 0:01:21"Oh, that is interesting."
0:01:21 > 0:01:22So yummy!
0:01:22 > 0:01:23Boom!
0:01:23 > 0:01:27..and cookery writer and Bake Off winner Nadiya Hussain...
0:01:27 > 0:01:29We're looking for somebody with passion, and we'll know
0:01:29 > 0:01:31because it will be right there in their bakes.
0:01:31 > 0:01:33Scrumdiddlyumptious!
0:01:33 > 0:01:35..before one of them is crowned...
0:01:35 > 0:01:36Please...
0:01:36 > 0:01:39..Junior Bake Off Champion 2016.
0:02:07 > 0:02:11The first four bakers to enter the Bake Off tent are about to face
0:02:11 > 0:02:13two baking challenges.
0:02:14 > 0:02:17At the end of today, one of them will be chosen to go through to the
0:02:17 > 0:02:20quarterfinals in two weeks' time.
0:02:20 > 0:02:22It's ginormous.
0:02:22 > 0:02:25I thought it was all going to be bunched up
0:02:25 > 0:02:26but it's really spacious.
0:02:26 > 0:02:30As one of triplets, 11-year-old Abi from Perthshire
0:02:30 > 0:02:32finds her bakes don't last long in her home.
0:02:32 > 0:02:34I have two brothers.
0:02:34 > 0:02:37I just bake and then they eat it.
0:02:37 > 0:02:40Whether I want them to or not.
0:02:40 > 0:02:41Harry from Hampshire is 12,
0:02:41 > 0:02:46and dreams of combining baking with his love of surfing.
0:02:46 > 0:02:49I'd really like to open a small restaurant on the beach side,
0:02:49 > 0:02:52so I can sell my cakes, my food.
0:02:52 > 0:02:5511-year-old Tyrese from London looks to his family's heritage
0:02:55 > 0:02:57when it comes to his bakes.
0:02:57 > 0:02:59I'm obsessed with St Lucia.
0:02:59 > 0:03:01Even if I make a plain sponge cake,
0:03:01 > 0:03:03I still try and add cinnamon and nutmeg
0:03:03 > 0:03:06because I know that's quite popular in my country.
0:03:06 > 0:03:08Nine-year-old Annabel from Norfolk
0:03:08 > 0:03:11has her own little helper in the kitchen.
0:03:11 > 0:03:12I'm a very messy baker.
0:03:12 > 0:03:16I'm always dropping things on the floor for my dog.
0:03:16 > 0:03:19But I don't believe they have hoover dogs in the tent,
0:03:19 > 0:03:24so I'm going to be walking ankle deep in flour and sugar.
0:03:27 > 0:03:29The first challenge is the Technical,
0:03:29 > 0:03:32where the bakers have a surprise recipe sprung on them
0:03:32 > 0:03:34to test their baking know-how.
0:03:34 > 0:03:36Hello, bakers. Are you all right?
0:03:36 > 0:03:39- Are you all right? - THEY LAUGH
0:03:39 > 0:03:41She was expecting Dick and Dom.
0:03:41 > 0:03:43Oh! Sorry, sorry to disappoint you.
0:03:43 > 0:03:47Now, before we get cracking we need to introduce you to our judges.
0:03:47 > 0:03:50Would you like to meet them? Judges...!
0:03:50 > 0:03:52So, we have Allegra.
0:03:52 > 0:03:54Hey, bakers, good morning.
0:03:54 > 0:03:56And our brand-new judge,
0:03:56 > 0:04:00who is no stranger to the Bake Off tent, Nadiya.
0:04:00 > 0:04:02Hello.
0:04:02 > 0:04:04- The champ is here.- Yeah!
0:04:04 > 0:04:06You all right, Annabel?
0:04:06 > 0:04:08THEY LAUGH
0:04:08 > 0:04:11Look at her face. Oh, brilliant.
0:04:11 > 0:04:15Right, bakers, today you have two challenges in front of you.
0:04:15 > 0:04:18This morning the Technical, this afternoon the Showstopper,
0:04:18 > 0:04:20and by the end of today
0:04:20 > 0:04:22we will have our first quarterfinalist.
0:04:22 > 0:04:24For your Technical today,
0:04:24 > 0:04:29Allegra and Nadiya would like you to follow one of Allegra's recipes
0:04:29 > 0:04:32for six red velvet whoopie pies.
0:04:32 > 0:04:33Whoopie!
0:04:33 > 0:04:35Now, judges, what are you looking for?
0:04:35 > 0:04:37They need to be the same size,
0:04:37 > 0:04:40crunchy on the outside and cakey in the middle.
0:04:40 > 0:04:44And we'd like a thick and fluffy filling that holds its consistency.
0:04:44 > 0:04:47Before we get cracking, guys, have you all washed your hands?
0:04:47 > 0:04:50- Excellent.- You've got one hour and 15 minutes to complete
0:04:50 > 0:04:52this Technical. On your marks.
0:04:52 > 0:04:53- Get set.- BOTH:- Bake.
0:05:01 > 0:05:05I'm pleased about the new judge because she won the adult Bake Off,
0:05:05 > 0:05:06so it's nice to meet her.
0:05:07 > 0:05:12Allegra, these look like so much fun, but they look tricky.
0:05:12 > 0:05:14What we want is a bit of crunchiness around the outside,
0:05:14 > 0:05:17cakeyness in the middle, and a lot of fun fluff.
0:05:17 > 0:05:18And the meringue filling,
0:05:18 > 0:05:22our bakers have to really whip it up so it's a nice thick consistency,
0:05:22 > 0:05:25so that when they pipe it we can see those lovely ridges.
0:05:25 > 0:05:26- Let's go and try it.- Yeah.
0:05:28 > 0:05:30- Mmmm.- Yummy sounds.
0:05:30 > 0:05:33Definitely got the crunch, definitely got the cakeyness,
0:05:33 > 0:05:34and the creaminess to the filling
0:05:34 > 0:05:37with the little bit of chewy marshmallow.
0:05:37 > 0:05:39That's a really great whoopie pie.
0:05:43 > 0:05:46Butter, sugar...
0:05:46 > 0:05:49Whoopie pies originate in America.
0:05:49 > 0:05:51They get their name from the noise children make
0:05:51 > 0:05:54when they find them in their lunchbox - whoopie!
0:05:56 > 0:06:01"Cream butter and sugar, then add eggs one at a time."
0:06:01 > 0:06:04"Add the oil and vanilla bean paste and food colouring."
0:06:05 > 0:06:09Red velvet cake gets its deep colour from red food dye...
0:06:11 > 0:06:14Oh, that's perfect.
0:06:14 > 0:06:17..while cocoa powder adds to its distinct taste.
0:06:21 > 0:06:22- Hi, Tyrese.- Good morning.
0:06:22 > 0:06:24- Hi.- Have you made a red velvet cake before?
0:06:24 > 0:06:27I've made red velvet cake, but not whoopie pies.
0:06:27 > 0:06:29So you know what colour you're looking for?
0:06:29 > 0:06:30- Yeah.- Yeah?- Is that red enough?
0:06:30 > 0:06:32- Mm-hm.- Yeah?- Yeah.
0:06:32 > 0:06:34You look like quite a tidy baker.
0:06:34 > 0:06:37- I'm not, I'm not.- Is it just that it's the beginning of the day?
0:06:37 > 0:06:39- Yeah.- Well, good luck.- Yeah.
0:06:39 > 0:06:42Make sure you give us a good reason to whoopie later on.
0:06:44 > 0:06:51Now I'm adding the dry ingredients into the mixture...
0:06:52 > 0:06:55..and then I will add some of the milk in
0:06:55 > 0:06:58and it's to make it have
0:06:58 > 0:07:01a sort of wettish, cakey batter.
0:07:01 > 0:07:02I think.
0:07:03 > 0:07:06Half... About there...
0:07:10 > 0:07:12- Hey, Harry.- Hi there. - How's it going?
0:07:12 > 0:07:14I feel like standing back slightly,
0:07:14 > 0:07:16I feel like I might get covered in red if I get too close.
0:07:16 > 0:07:18Show us your hands.
0:07:18 > 0:07:21- Oh!- Wow.- You look like you've been in a bad horror movie.
0:07:21 > 0:07:24Apart from the mess, Harry, how's the bake going?
0:07:24 > 0:07:26I think it's going quite well.
0:07:26 > 0:07:28Have you made a red velvet before, then?
0:07:28 > 0:07:30No, but I've made the whoopies before.
0:07:30 > 0:07:31- Oh, you have?- Yeah. I'm hoping that
0:07:31 > 0:07:34I can try and do the same with the red velvet.
0:07:34 > 0:07:36Good luck. It's coming on nicely - nice, smooth batter.
0:07:38 > 0:07:42In order to achieve six uniform whoopie pies,
0:07:42 > 0:07:45the bakers should pipe out 12 equal amounts of batter.
0:07:46 > 0:07:48One, two, three, four.
0:07:49 > 0:07:51Wait, I'll do it here.
0:07:51 > 0:07:54One, two, three, four.
0:07:56 > 0:07:59I pipe a lot usually, so
0:07:59 > 0:08:01I'm not really worried about the piping part that much.
0:08:05 > 0:08:07If you're going to try baking at home,
0:08:07 > 0:08:10make sure an adult is on hand to help.
0:08:11 > 0:08:13Oh, my God, that's a good oven.
0:08:16 > 0:08:20Bakers, you have had 45 minutes, you've got half an hour left.
0:08:20 > 0:08:24That isn't as long as I thought I had.
0:08:24 > 0:08:26While the whoopie pies are in the oven,
0:08:26 > 0:08:28the bakers need to make the meringue filling.
0:08:28 > 0:08:31Make the marshmallow fluff by whisking the egg whites.
0:08:31 > 0:08:32Which egg whites?
0:08:32 > 0:08:36Oh, they're here, is that...? Oh, yeah, that's cool.
0:08:37 > 0:08:42As these meringues won't be cooked, it's best to use really fresh eggs.
0:08:42 > 0:08:46So, I've just started to mix the egg whites, the liquid glucose,
0:08:46 > 0:08:49the corn syrup, and I'm just about to add the vanilla extract.
0:08:49 > 0:08:54Using the stand mixer allows the bakers to add the ingredients
0:08:54 > 0:08:57while the meringue builds up to a thick, fluffy consistency.
0:09:00 > 0:09:03"When whites are fluffy, add the glucose."
0:09:09 > 0:09:12I'm looking for a light, fluffy consistency,
0:09:12 > 0:09:13so that when I add the icing sugar,
0:09:13 > 0:09:16it makes it a bit more thick and glossy.
0:09:16 > 0:09:20Gradually adding the icing sugar helps it dissolve.
0:09:23 > 0:09:26Annabel, have we come at a good time?
0:09:26 > 0:09:29- Er, not really. - Do you want a hand with that?
0:09:29 > 0:09:32- Yeah.- You hold that. - You hold that, and Sam'll do that.
0:09:32 > 0:09:34- Are we putting all this in? - No, just a bit.
0:09:34 > 0:09:37- Just a bit.- A bit. Just a bit.
0:09:37 > 0:09:39- Is that all right?- Yeah, thank you. - You're welcome.
0:09:39 > 0:09:43WHIRRING AND CLUNKING
0:09:43 > 0:09:46- You can add the rest.- Add the rest, add the rest, all of it.
0:09:46 > 0:09:49There we go, boom. Excellent.
0:09:49 > 0:09:51LOUD WHIRRING
0:09:51 > 0:09:52Move away.
0:09:52 > 0:09:55- That was a decent effort. - Nice. Nice work. Round of applause.
0:09:55 > 0:09:57- Well done.- Beautiful.- Well done.
0:10:00 > 0:10:02It's quite stiff.
0:10:03 > 0:10:09The mixture should hold its shape and not fall from the spoon.
0:10:09 > 0:10:11OK, I guess
0:10:11 > 0:10:13that might be it...
0:10:14 > 0:10:17I don't know. I read the recipe quite thoroughly.
0:10:20 > 0:10:24I'm going to pour this in. It'll be easier than using a spoon.
0:10:26 > 0:10:28Come on, come on, come on, come on.
0:10:33 > 0:10:35I think they need about two more minutes.
0:10:38 > 0:10:39Move.
0:10:39 > 0:10:42Bakers, you have just ten minutes left.
0:10:43 > 0:10:45Once the bakes have cooled,
0:10:45 > 0:10:48the bakers can begin piping their meringue filling.
0:10:49 > 0:10:51Yeah, they're cool...
0:10:53 > 0:10:54This did not work.
0:10:56 > 0:10:59Get in the bag, get in the bag, get in the bag, all of it,
0:10:59 > 0:11:02all of it in the bag. Yes!
0:11:02 > 0:11:04A considerably large amount went in the bag.
0:11:07 > 0:11:08I'm happy.
0:11:09 > 0:11:11No, not happy.
0:11:14 > 0:11:17I'm just piping the meringue on.
0:11:22 > 0:11:26I'm now putting my marshmallows onto my whoopies.
0:11:32 > 0:11:37I've never made it, so I think I'll have to say I'm happy with it.
0:11:40 > 0:11:42OK, bakers, that is it, whoopie!
0:11:42 > 0:11:44You're finished.
0:11:44 > 0:11:45Voila.
0:11:45 > 0:11:47Well done, bakers, if you would all like to, please,
0:11:47 > 0:11:50bring your whoopie pies up to the gingham altar,
0:11:50 > 0:11:52and they will be judged.
0:11:52 > 0:11:55From what they look like, I'm not sure how they taste,
0:11:55 > 0:11:58but I'm hoping that they taste good and that the judges will like them.
0:11:58 > 0:12:02I hope that the judges will say the cake is really nice,
0:12:02 > 0:12:06but I want them to recognise the fact that I made a mistake.
0:12:06 > 0:12:09Usually I'm quite a clean cooker,
0:12:09 > 0:12:11but I think it was because I was in a bit of a rush.
0:12:11 > 0:12:14I'm hoping they won't take that down on my scores today.
0:12:14 > 0:12:18The judges were looking for six whoopie pies that were crunchy
0:12:18 > 0:12:21on the outside, cakey on the inside,
0:12:21 > 0:12:25with a thick, fluffy meringue filling which holds its consistency.
0:12:25 > 0:12:28So, Harry, they look really nice.
0:12:28 > 0:12:29Yeah, they're all even sized,
0:12:29 > 0:12:32and on the filling you've got the definition in your piping,
0:12:32 > 0:12:34so you have a nice, firm mixture.
0:12:34 > 0:12:36- Yes.- Yeah.
0:12:36 > 0:12:38This is better than good.
0:12:38 > 0:12:41It's got a crunch on the outside, it's cakey in the middle,
0:12:41 > 0:12:44and the filling held shape. Really impressed.
0:12:44 > 0:12:46All in all, Harry, that is a great whoopie pie.
0:12:46 > 0:12:47Sure is.
0:12:47 > 0:12:49Let's go onto Abi.
0:12:49 > 0:12:52What I really like about yours is that when I come down to table level
0:12:52 > 0:12:55they are all exactly the same height.
0:12:55 > 0:12:57You see that? Look at that. It's practically...
0:12:57 > 0:12:58You could play football on that.
0:12:58 > 0:13:00- SAM AND MARK:- Yeah.- My knees are going now, let's get up.
0:13:00 > 0:13:01OK.
0:13:01 > 0:13:04I see what you've done, though.
0:13:04 > 0:13:05So you've put them on back to front.
0:13:05 > 0:13:08What you wanted was to put that bit on the inside.
0:13:08 > 0:13:10But it tastes delicious, I'm sure.
0:13:13 > 0:13:17- Yummy.- It's just funny how actually having that the wrong way round,
0:13:17 > 0:13:18it's affected the eat,
0:13:18 > 0:13:20- because you don't get the crunch-crunch as you go in.- Yeah.
0:13:20 > 0:13:23But apart from that, nice thickness and good fluff.
0:13:23 > 0:13:24Thank you.
0:13:24 > 0:13:28Tyrese, lovely, lovely piping.
0:13:28 > 0:13:31Your whoopies, I've got a slight fear they're going to taste a little
0:13:31 > 0:13:33overcooked. Do you think you overcooked them?
0:13:33 > 0:13:34Yeah, I think so, maybe.
0:13:38 > 0:13:41Nice whoopie pie. Two minutes over, I would have said.
0:13:41 > 0:13:42You make up for it with that meringue, though.
0:13:42 > 0:13:45- It's the best meringue on the table. - Good job.- Thank you.
0:13:45 > 0:13:48Annabel, they are identical.
0:13:48 > 0:13:50Underneath the fingerprints, they're identical.
0:13:50 > 0:13:52Yeah, but the meringue is really runny.
0:13:52 > 0:13:55Just more beating, more beating, until it gets nice and firm.
0:13:55 > 0:13:58That is a simple thing to learn for next time.
0:14:00 > 0:14:01That is delicious.
0:14:01 > 0:14:04I'm going like this because it's got lots of bounce in the cake.
0:14:04 > 0:14:07All you needed was that meringue to go right, and it would have held it
0:14:07 > 0:14:08all together really nicely.
0:14:10 > 0:14:12Allegra and Nadiya will now decide
0:14:12 > 0:14:16which two of our bakers made the best whoopie pies.
0:14:16 > 0:14:19In no particular order, the first of our top two...
0:14:20 > 0:14:21..is Harry,
0:14:21 > 0:14:25for giving us an excellent cakey, crunchy combo.
0:14:25 > 0:14:28And the second person is...
0:14:28 > 0:14:32- Tyrese, for your absolutely exceptional meringue.- Thank you.
0:14:32 > 0:14:34Tyrese, Harry, congratulations.
0:14:34 > 0:14:38Abi, Annabel, not to worry, it is still all to play for.
0:14:38 > 0:14:42- I think you should come and taste these whoopie pies.- Yeah.
0:14:42 > 0:14:44To come in the top two of the Technical Challenge
0:14:44 > 0:14:45felt absolutely incredible.
0:14:45 > 0:14:48And all my hard work definitely paid off.
0:14:48 > 0:14:50- TYRESE:- Everyone would say that about their own bakes, but
0:14:50 > 0:14:55I'm telling you they were SO nice. Like, so nice.
0:14:56 > 0:14:58I didn't do the meringue right,
0:14:58 > 0:15:01and they pointed that out like they should have.
0:15:01 > 0:15:02So, yeah.
0:15:05 > 0:15:08After following a recipe in the Technical, the bakers are now
0:15:08 > 0:15:11on their own in the Showstopper with a cake of their choice.
0:15:11 > 0:15:14And like me, it's gravity-defying.
0:15:14 > 0:15:16Enough of that now, come on.
0:15:16 > 0:15:18All right, Sam, can you help me...?
0:15:27 > 0:15:30Welcome to your Showstopper Challenge.
0:15:30 > 0:15:34For this, Nadiya and Allegra would like you to bake
0:15:34 > 0:15:36a gravity-defying cake.
0:15:36 > 0:15:41For example, you could create a plane taking off into the sky,
0:15:41 > 0:15:43- but it's not a plane. It's cake. - It's cake.
0:15:43 > 0:15:46Or, you could create Mark's head waking up in the morning
0:15:46 > 0:15:49with his little hair sticking up and his sleepy eyes.
0:15:49 > 0:15:51- But it's not Mark, it's cake. - It's cake.
0:15:51 > 0:15:53You've got one hour and 30 minutes.
0:15:53 > 0:15:55- On your marks.- Get set.- BOTH:- Bake.
0:16:01 > 0:16:03Today's Showstopper is an anti-gravity cake,
0:16:03 > 0:16:06and it has to have some element of illusion about it.
0:16:06 > 0:16:10Nadiya and I need to be tricked just for a second.
0:16:10 > 0:16:13This challenge is as much about engineering as it is about baking.
0:16:13 > 0:16:17As they create the levitating effect they have to think about weight,
0:16:17 > 0:16:20because what could happen is if it gets too heavy at the top,
0:16:20 > 0:16:21it could collapse.
0:16:27 > 0:16:28- Hi, Harry.- Hi there.
0:16:28 > 0:16:31Tell us about all the flavours that are going into this cake.
0:16:31 > 0:16:35Lemon, orange, parsnip, apple.
0:16:35 > 0:16:39- And the vision?- The vision is going to be an elephant on a water spout.
0:16:39 > 0:16:41Nice. Nice, where did that come from?
0:16:41 > 0:16:45When I was younger, I had a birthday card which was that picture on the
0:16:45 > 0:16:48front, so it inspired me to make that cake and I thought, "Why not?"
0:16:48 > 0:16:52Harry's elephant will be shooting out of a three-layer cake.
0:16:52 > 0:16:55It will be sandwiched with lemon and orange buttercream,
0:16:55 > 0:16:58and he'll create a marbled icing to represent the fountain.
0:16:58 > 0:17:01I think the trickiest bit of this bake will be rolling out the
0:17:01 > 0:17:04fondant icing, because you have to roll it out very far
0:17:04 > 0:17:06and make sure it's not too thin.
0:17:10 > 0:17:13This is to represent being a triplet.
0:17:13 > 0:17:19My brothers support Man U, and then my other brother supports Chelsea
0:17:19 > 0:17:21so we're doing those colours.
0:17:21 > 0:17:24I'm just doing a chocolate one because I'm not into football.
0:17:25 > 0:17:29Abi's also using chocolate in her buttercream to sandwich together her
0:17:29 > 0:17:33triplet cakes. And her anti-gravity element will be a bag of sweets
0:17:33 > 0:17:35pouring into a bowl.
0:17:35 > 0:17:39I'm going to have a pick 'n' mix bag like this pouring down sweets,
0:17:39 > 0:17:41to show that everything we had,
0:17:41 > 0:17:44we had to have an even amount in those bowls
0:17:44 > 0:17:47otherwise there would be an argument.
0:17:47 > 0:17:48So these are my brothers.
0:17:48 > 0:17:52This one is Sam and that one's Jamie.
0:17:52 > 0:17:55Sometimes we get on, other times we don't.
0:17:58 > 0:18:01- Tell us what you're making, Annabel. - A Bonfire Night cake.
0:18:01 > 0:18:02A Bonfire Night cake!
0:18:02 > 0:18:04So where's the inspiration come from?
0:18:04 > 0:18:07Me and my dog's birthdays are both really near Bonfire Night
0:18:07 > 0:18:10and I would just really love all of the smells
0:18:10 > 0:18:12and everything to do with it.
0:18:12 > 0:18:13You and your DOG'S birthday?
0:18:13 > 0:18:15Yeah, me and my dog.
0:18:15 > 0:18:17- Your dog?- Dog, D-O-G, dog.
0:18:17 > 0:18:19- Dog.- Dog.
0:18:19 > 0:18:20Woof!
0:18:20 > 0:18:23Annabel's cake will be flavoured with apple.
0:18:23 > 0:18:25It will be sandwiched together with caramel buttercream
0:18:25 > 0:18:28and home-made ginger jam.
0:18:28 > 0:18:30So what's going to be on your cake, Annabel?
0:18:30 > 0:18:33- Erm, flames...- Oh, nice! Oh, they look lovely.- Lovely.
0:18:33 > 0:18:36And this is my rocket.
0:18:36 > 0:18:38- Oh, wow.- Oh, that's fantastic.
0:18:38 > 0:18:41So, is this going to be, like, the defying gravity moment,
0:18:41 > 0:18:43- the rocket shooting up into the sky? - Yeah.- Got you.
0:18:46 > 0:18:48I'm making a pot of soup.
0:18:48 > 0:18:49It comes from St Lucia.
0:18:49 > 0:18:51My gran makes it all the time.
0:18:51 > 0:18:54It has dumplings, different types of meat,
0:18:54 > 0:18:56and it's also got vegetables in it,
0:18:56 > 0:18:59and there's going to be soup pouring from a ladle.
0:18:59 > 0:19:03Tyrese's St Lucian soup will be made of a home-made caramel sauce.
0:19:03 > 0:19:05His cake will be flavoured with fresh apples,
0:19:05 > 0:19:07traditional St Lucian spices,
0:19:07 > 0:19:11and layered with Italian meringue buttercream.
0:19:11 > 0:19:12What have you spiced it with?
0:19:12 > 0:19:15I've spiced it with cinnamon and nutmeg.
0:19:15 > 0:19:17- Nice.- Have you practised this much?
0:19:17 > 0:19:19Yeah. Every other weekend.
0:19:19 > 0:19:20And it came out really nice.
0:19:20 > 0:19:24Can't wait to taste your... soup that tastes like cake.
0:19:30 > 0:19:3115 minutes and then I check.
0:19:31 > 0:19:35If they're not done, they'll go in for another five.
0:19:38 > 0:19:39One hour to go.
0:19:42 > 0:19:43I'm making my buttercream.
0:19:43 > 0:19:48You have to get the butter in first, and add
0:19:48 > 0:19:53a little bit of icing sugar at a time.
0:19:53 > 0:19:56To make his Italian meringue buttercream
0:19:56 > 0:19:58Tyrese is heating sugar syrup,
0:19:58 > 0:20:00which he'll add to his egg whites once whipped.
0:20:00 > 0:20:03What could go wrong is that you don't whip this enough,
0:20:03 > 0:20:07you add the butter when it's too hot, or your syrup is too thin,
0:20:07 > 0:20:10and then after it will just be, like, really runny.
0:20:10 > 0:20:13- HARRY:- I'm putting orange and lemon zest together,
0:20:13 > 0:20:15because I like it when my buttercream is very zesty
0:20:15 > 0:20:18because it brings out the flavour of the parsnip a bit more.
0:20:18 > 0:20:20- TYRESE:- If you add it too slow,
0:20:20 > 0:20:23then the egg whites might start to cook unevenly.
0:20:28 > 0:20:29Might bring that out.
0:20:32 > 0:20:35I'm going to stick them in the freezer for ten minutes
0:20:35 > 0:20:37so they can cool down.
0:20:37 > 0:20:39Then they'll be good enough to layer up and fondant.
0:20:43 > 0:20:46Bakers, you've got 45 minutes left.
0:20:46 > 0:20:47I'm trying to make a wavy effect,
0:20:47 > 0:20:50with two shades of blue and a shade of white.
0:20:53 > 0:20:57I have a lot to do. So it's really hard.
0:21:05 > 0:21:09This bit here is probably the moment of truth to get the icing on.
0:21:13 > 0:21:15I'm liking Harry's blue fondant.
0:21:15 > 0:21:18The effect of the marbling is gorgeous.
0:21:20 > 0:21:23And it's just slipped off a bit there.
0:21:23 > 0:21:26You usually expect a few cracks.
0:21:26 > 0:21:28Usually the crack's not this big.
0:21:28 > 0:21:30So I'm just going to try and cover it up a bit
0:21:30 > 0:21:32and see if I can smooth it back.
0:21:35 > 0:21:37Oh, it's all cracked.
0:21:39 > 0:21:41It hasn't broken like this before.
0:21:41 > 0:21:44So I'm going to try and stick some of the sweets on where the gap is,
0:21:44 > 0:21:46and almost turn it into a bit of a wave.
0:21:46 > 0:21:48With their cakes assembled,
0:21:48 > 0:21:50the bakers can start creating
0:21:50 > 0:21:54the all-important gravity-defying elements.
0:21:55 > 0:21:57To make my anti-gravity...
0:21:57 > 0:22:02I've just got straws, and I'm going to
0:22:02 > 0:22:04stick sweets up the straw.
0:22:07 > 0:22:11I just need to work fast because the icing is quite runny
0:22:11 > 0:22:13from the heat of the tent.
0:22:16 > 0:22:19- TYRESE:- These are the dumplings.
0:22:19 > 0:22:21That's my caramel to represent the soup.
0:22:29 > 0:22:31That goes there.
0:22:31 > 0:22:33Just two minutes left, bakers.
0:22:34 > 0:22:38I'm just putting icing into this so it can go on top.
0:22:40 > 0:22:42I've made such a mess of this.
0:22:44 > 0:22:46I was hoping that it would be a bit more straight,
0:22:46 > 0:22:48because it looks like it's falling.
0:22:50 > 0:22:52They're just falling off and everything,
0:22:52 > 0:22:54it's the worst thing that could have happened.
0:23:06 > 0:23:07Done.
0:23:11 > 0:23:12Right, bakers, that is it.
0:23:12 > 0:23:15Your Showstopper Challenge is finished.
0:23:24 > 0:23:27I'm pleased it's over, because
0:23:27 > 0:23:29I'm exhausted.
0:23:30 > 0:23:32It's a really fun cake.
0:23:32 > 0:23:34If you saw that in the window of a cake shop you'd stop,
0:23:34 > 0:23:38you'd look at it, you'd smile automatically.
0:23:38 > 0:23:40It looks like a bag of sweets pouring into a bowl
0:23:40 > 0:23:43on top of a cake, which is a thing of beauty.
0:23:43 > 0:23:45Going in, going in.
0:23:45 > 0:23:46Wow.
0:23:46 > 0:23:48- Look at that.- Great colours.
0:23:51 > 0:23:53- Mm.- Mm.
0:23:53 > 0:23:55That's perfectly-baked chocolate cake. It's delicious.
0:23:55 > 0:23:56Really, really yummy.
0:23:58 > 0:24:02I had a few mishaps where the ladle wasn't too good,
0:24:02 > 0:24:04but I think I've done well.
0:24:05 > 0:24:08Tyrese, I am blown away by your Showstopper.
0:24:08 > 0:24:10I know you had a little bit of trouble with the ladle,
0:24:10 > 0:24:13but that's the nature of fondant. If you pack too much on,
0:24:13 > 0:24:15it gets really heavy, so you have to be careful.
0:24:15 > 0:24:17But I love the way you've given us a little bit of carrot,
0:24:17 > 0:24:19and half dumplings, and the meat.
0:24:19 > 0:24:23Oh! That is a cake, Tyrese.
0:24:23 > 0:24:25Look at that!
0:24:28 > 0:24:32It's light, but it's rich, but it's creamy,
0:24:32 > 0:24:36and then you put apple and spices, and it's so, what's the word?
0:24:36 > 0:24:38Scrumdiddlyumptious!
0:24:38 > 0:24:40That is a dream eat, Tyrese.
0:24:40 > 0:24:42- Thank you very much. - Well done, mate.
0:24:44 > 0:24:47I think my fondant icing on the top could have gone a bit better,
0:24:47 > 0:24:49but I'm hoping my flavouring
0:24:49 > 0:24:51will make up for it.
0:24:51 > 0:24:56Harry, your elephantine fountain is absolutely blowing me away.
0:24:56 > 0:24:58We were so impressed with your icing.
0:24:58 > 0:25:01We had a little bit of a situation here, but do you know what?
0:25:01 > 0:25:04If you have a situation, cover it in jelly babies,
0:25:04 > 0:25:06it's not a bad thing.
0:25:06 > 0:25:09- Wow.- We can see three layers there.
0:25:09 > 0:25:11Was it meant to have buttercream in between?
0:25:11 > 0:25:13- Yeah.- Because your cakes are still warm
0:25:13 > 0:25:16- what's happened is, they've melted in.- Yeah.
0:25:17 > 0:25:19That is not Dumbo but yum-bo.
0:25:19 > 0:25:20SAM LAUGHS
0:25:20 > 0:25:23The first flavour is the apple, you've got the spicing there,
0:25:23 > 0:25:25parsnip comes through at the end,
0:25:25 > 0:25:26but we're just going to show you the boo-boo.
0:25:26 > 0:25:28See that pooling in there?
0:25:28 > 0:25:30Yeah. That's where it melted down the middle.
0:25:30 > 0:25:32It's a cracking cake, though.
0:25:34 > 0:25:38Everything tastes nice, just the presentation
0:25:38 > 0:25:39is a little bit dodgy.
0:25:39 > 0:25:41It's certainly gravity-defying.
0:25:41 > 0:25:44You've been really clever to have that icing come down, and I'm really
0:25:44 > 0:25:47interested because you've got lovely flavours in there
0:25:47 > 0:25:50that match your kind of flamey top.
0:25:50 > 0:25:52The cake is just about on the cooked side.
0:25:54 > 0:25:56Do you like your ginger fiery?
0:25:56 > 0:25:59That is on fire. That is delicious.
0:26:02 > 0:26:06That there judging was the most nerve-racking part.
0:26:06 > 0:26:08Yeah, definitely.
0:26:08 > 0:26:10Judges, great day.
0:26:10 > 0:26:14We have to talk about the elephant in the room. Harry's cake.
0:26:14 > 0:26:16You know, we wanted anti-gravity, and that is
0:26:16 > 0:26:18an elephant on a spout of water.
0:26:18 > 0:26:20But those are supposed to be
0:26:20 > 0:26:22layers of buttercream between those sponges.
0:26:22 > 0:26:24But it's all just soaked in because the cakes were warm.
0:26:24 > 0:26:30Tyrese, he was annoyed with himself because the ladle wasn't upright.
0:26:30 > 0:26:33- Tyrese is clearly a perfectionist. - You'd have to say, though,
0:26:33 > 0:26:37the imagination of the delivery is really something to behold.
0:26:37 > 0:26:39Let's go on to Abi.
0:26:39 > 0:26:40The cake was really tasty.
0:26:40 > 0:26:44And I actually do think that looks like sweets coming out of a bag.
0:26:44 > 0:26:45Difficult decision, then,
0:26:45 > 0:26:48cos obviously the boys were in your top two this morning.
0:26:48 > 0:26:51It seems like they are in your top two this afternoon.
0:26:51 > 0:26:53It's definitely between the boys.
0:26:54 > 0:27:00Bakers, well done. You have all done tremendously well today.
0:27:00 > 0:27:03Allegra and Nadiya have chosen their quarterfinalist.
0:27:05 > 0:27:09This person is not only an impressive technical baker,
0:27:09 > 0:27:12but they also bake from the heart.
0:27:12 > 0:27:15The person going through to the quarterfinal is...
0:27:22 > 0:27:24..Tyrese.
0:27:24 > 0:27:26APPLAUSE
0:27:26 > 0:27:28Well done, Tyrese.
0:27:31 > 0:27:34It means a lot to me to be going through to the quarterfinals.
0:27:34 > 0:27:37I'm 80-something percent happy
0:27:37 > 0:27:39and, like, 50-something percent ecstatic.
0:27:39 > 0:27:41- Can you believe it?- No.
0:27:43 > 0:27:44Tyrese showed flair today,
0:27:44 > 0:27:48and that's why we put him through to the quarterfinals.
0:27:48 > 0:27:51Full of imagination. Delicious, delicious cake.
0:27:51 > 0:27:53He has potential winner written all over him.
0:27:53 > 0:27:56'Next time...
0:27:56 > 0:27:58'It gets noisy in the tent,
0:27:58 > 0:28:00'a guest chef stirs it up...'
0:28:00 > 0:28:02Bake your cake!
0:28:02 > 0:28:03'..for a Showstopper...'
0:28:03 > 0:28:04Oh, no.
0:28:04 > 0:28:06'..that's straight from the heart.'
0:28:06 > 0:28:07Love everywhere.