0:00:02 > 0:00:03We are two weeks into our baking marathon.
0:00:03 > 0:00:05And I'm going to need to run a marathon to work it off.
0:00:05 > 0:00:08That's right, 36 young bakers have been through that tent and we've
0:00:08 > 0:00:10sampled every single one of their delicious bakes.
0:00:10 > 0:00:13Today, we have our final four.
0:00:13 > 0:00:16Nadiya and Allegra only have one remaining place to give away
0:00:16 > 0:00:17in next week's quarterfinals.
0:00:17 > 0:00:19So no pressure then. Welcome...
0:00:19 > 0:00:20- BOTH:- To Junior Bake Off.
0:00:23 > 0:00:26Today, the bakers have a hairy time...
0:00:26 > 0:00:29- See if it falls. - ..with the stickiest of technicals.
0:00:29 > 0:00:31Whoa!
0:00:31 > 0:00:33..and get their hands on paints and brushes...
0:00:33 > 0:00:34I'm shaking inside.
0:00:34 > 0:00:37..for Showstoppers that are a work of art.
0:00:37 > 0:00:40My stress level is about 12 out of 10 at the moment.
0:01:01 > 0:01:03The last four junior bakers of 2016
0:01:03 > 0:01:07are about to enter the tent for the final heat...
0:01:08 > 0:01:11..to face two baking challenges.
0:01:11 > 0:01:1412-year-old Tom from Surrey kills two birds with one stone
0:01:14 > 0:01:16when honing his skills.
0:01:16 > 0:01:19Having a hobby of hair dressing really helps when I do really neat
0:01:19 > 0:01:21plaits with lots of strands of bread.
0:01:21 > 0:01:25Rachel is 11 and has no need for a dishwasher at home in Solihull.
0:01:25 > 0:01:30I've got two brothers and they tend to come in and lick the bowl
0:01:30 > 0:01:32of something that I've just made.
0:01:32 > 0:01:3411-year-old Mimi from London has been baking
0:01:34 > 0:01:36since she was four years old.
0:01:36 > 0:01:39I used to go to my childminder's house, Jackie,
0:01:39 > 0:01:40and we used to do a lot of baking.
0:01:40 > 0:01:45Things like pizza and cakes, that's where I sort of got it from.
0:01:45 > 0:01:48Nine-year-old Yasmin from Kent wants to combine baking
0:01:48 > 0:01:49with her future career.
0:01:49 > 0:01:51When I'm older I want to be a vet,
0:01:51 > 0:01:55so then maybe I could bake for animals in my spare time.
0:02:00 > 0:02:02The first challenge is the technical.
0:02:02 > 0:02:05It tests the bakers' ability to follow a recipe
0:02:05 > 0:02:07they've not seen before.
0:02:08 > 0:02:10Welcome to the Bake Off tent.
0:02:10 > 0:02:14Now, Allegra and Nadiya would like you to make
0:02:14 > 0:02:17six mini chiffon cakes.
0:02:18 > 0:02:20A lot of blank faces!
0:02:21 > 0:02:27These feather-light cakes should be glazed with a grapefruit icing.
0:02:27 > 0:02:29Judges, what are you looking for?
0:02:29 > 0:02:32So when we cut into these sponges they should bounce right back.
0:02:32 > 0:02:35And the icing needs to have the right consistency
0:02:35 > 0:02:37that it drizzles without running off.
0:02:37 > 0:02:40Guys, have you all washed your hands?
0:02:40 > 0:02:42- ALL:- Yes!
0:02:43 > 0:02:44All right, fantastic.
0:02:44 > 0:02:48Well, for this Technical Challenge you've got one hour and 15 minutes.
0:02:48 > 0:02:50- On your marks.- Get set. BOTH:- Bake!
0:02:53 > 0:02:56Mimi, do you know what it is?
0:02:57 > 0:02:59I've never made this before.
0:03:02 > 0:03:06These grapefruit chiffon cakes look so luscious, don't they?
0:03:06 > 0:03:08The icing is thick, drizzling down.
0:03:08 > 0:03:10But really it's all about the bounce, isn't it?
0:03:10 > 0:03:12Let's cut into it and see what happens.
0:03:13 > 0:03:16Oh, so there it goes. That's the squish.
0:03:16 > 0:03:17You look at that -
0:03:17 > 0:03:21you've got lovely golden on the inside, flat at the bottom.
0:03:21 > 0:03:24The bounce, it should come straight back.
0:03:24 > 0:03:26Mm, light as a feather.
0:03:26 > 0:03:29If our bakers can give us anything like these ones look,
0:03:29 > 0:03:31I will be really dead impressed.
0:03:31 > 0:03:33It's not easy this one.
0:03:35 > 0:03:37The bakers start by separating the eggs.
0:03:38 > 0:03:42It seems like quite an adulty sort of cake.
0:03:43 > 0:03:48The chiffon cake was invented in Hollywood in 1927 by Harry Baker,
0:03:48 > 0:03:50who was baker to the stars.
0:03:50 > 0:03:53I'm beating together the egg yolks and the oil,
0:03:53 > 0:03:55so it needs to be smooth and silky.
0:03:55 > 0:03:59He kept his recipe under wraps for 20 years before revealing
0:03:59 > 0:04:01its secret, that it's made in two parts
0:04:01 > 0:04:04and that instead of butter, it's made with oil.
0:04:05 > 0:04:11I need to place the flour, baking powder and caster sugar
0:04:11 > 0:04:14into the egg yolk and oil next.
0:04:14 > 0:04:15Unlike Old Harry's recipe,
0:04:15 > 0:04:18the judges have asked the bakers to add grapefruit juice.
0:04:18 > 0:04:21I've never used grapefruit juice in anything I've baked,
0:04:21 > 0:04:26so I think it will give it sort of, like, zestiness.
0:04:27 > 0:04:28With the egg-yolk batter made,
0:04:28 > 0:04:30the bakers move on to the second part
0:04:30 > 0:04:32which will give the chiffon cake its bounce.
0:04:35 > 0:04:40I am whisking the egg whites with the cream of tartar and salt
0:04:40 > 0:04:44and with a bit of caster sugar a little at a time.
0:04:44 > 0:04:47It's to make a meringue mixture.
0:04:49 > 0:04:52I can't really remember how you make a meringue now.
0:04:52 > 0:04:55Another trick to test if it's stiff enough
0:04:55 > 0:04:59is if you hold it upside down, it shouldn't fall out of the bowl.
0:05:00 > 0:05:03Yes!
0:05:03 > 0:05:05See if it falls.
0:05:05 > 0:05:07Yay!
0:05:13 > 0:05:17Well, the meringue mixture's looking OK
0:05:17 > 0:05:19because it does come up and then go down.
0:05:19 > 0:05:23I'm sure that's what a meringue's meant to do.
0:05:23 > 0:05:28"Fold one third of the meringue into the batter mixture."
0:05:28 > 0:05:30It's in.
0:05:34 > 0:05:37I've got to be really careful when I'm folding it because if I stir it
0:05:37 > 0:05:40too much I'll knock out all the air from the meringue and the cakes
0:05:40 > 0:05:43won't be light and fluffy.
0:05:43 > 0:05:46At the moment I'm just filling all of the tins,
0:05:46 > 0:05:49and I've just got to try and make them as even as possible
0:05:49 > 0:05:53so that they're all the same size when they rise in the oven.
0:05:55 > 0:05:57Are you happy with that batter?
0:05:57 > 0:06:01- Yes.- Yeah? How are you going to make sure that each of these are equal?
0:06:01 > 0:06:06Well, about one centimetre from the top.
0:06:06 > 0:06:08- OK.- That's pretty... - That's pretty precise.
0:06:08 > 0:06:10That's one centimetre, definitely.
0:06:10 > 0:06:13The only problem is I don't have enough mixture to fill in six.
0:06:13 > 0:06:15I only have enough mixture to fill in four.
0:06:20 > 0:06:23I'm dividing them between each,
0:06:23 > 0:06:29but that means it's not going to be one centimetre from the top.
0:06:29 > 0:06:32OK, bakers, you've had half an hour.
0:06:32 > 0:06:34You've got 45 minutes left.
0:06:37 > 0:06:40So I need to make the icing whilst the cakes are baking now.
0:06:40 > 0:06:43I've just mixed the icing sugar and the...
0:06:43 > 0:06:48grapefruit juice together,
0:06:48 > 0:06:51so I think I'm going to add a bit more icing sugar
0:06:51 > 0:06:53because it's a bit too runny.
0:06:55 > 0:06:57So, Rachel, anything else that you get up in your spare time when
0:06:57 > 0:07:01- you're not baking? - I play the violin and I sing.
0:07:01 > 0:07:03Well, we used to be singers, Rachel,
0:07:03 > 0:07:04so we could harmonise with you.
0:07:04 > 0:07:08You probably had a poster of us in your bedroom.
0:07:08 > 0:07:09Of course you did.
0:07:09 > 0:07:12- My younger brother's a big fan of you two.- Is he really?- Yes.
0:07:12 > 0:07:14Of course he is, of course he is. How old's your younger brother?
0:07:14 > 0:07:17- He's six.- He's six. - He knows, he knows.- He knows.
0:07:17 > 0:07:21- On that note... - Good luck with your chiffon cake.
0:07:21 > 0:07:23- Thank you.- See you later!
0:07:27 > 0:07:31"Remove tins from oven and allow to cool upside down
0:07:31 > 0:07:36"on a cooking rack for about five to ten..."
0:07:36 > 0:07:41Oh! Wait, what? I read the wrong part.
0:07:41 > 0:07:45It said, "Cook for 20 minutes and..."
0:07:45 > 0:07:48Oh, cool for five to ten minutes!
0:07:48 > 0:07:51Whoops, I have to put them in for longer then.
0:07:51 > 0:07:52OK.
0:08:01 > 0:08:03Let's get them out.
0:08:09 > 0:08:12They look a lot better. Before they looked all raw.
0:08:13 > 0:08:17I'm actually rather proud of the colour because they're nice and
0:08:17 > 0:08:21- golden brown.- How are you feeling about this technical, Tom?
0:08:21 > 0:08:24- Quite confident.- We've heard that you like a bit of hairdressing.
0:08:24 > 0:08:26- Is that right?- I do, yes. - What do you reckon?
0:08:26 > 0:08:27How are we doing on the hair front?
0:08:27 > 0:08:29Looking nice. Loving the quiff.
0:08:29 > 0:08:31- Thanks, mate.- Yeah. - And the, sort of, sides.
0:08:31 > 0:08:35- The sides. - Which hairdo you prefer?
0:08:35 > 0:08:38- Yours.- Mine?- Yeah.
0:08:38 > 0:08:42- Cheers, Tom.- It's all right. - I'm going to...- See you later, mate.
0:08:42 > 0:08:45- See you later! - I'll work on it, Tom.
0:08:45 > 0:08:48- I'll work on it. - You should!
0:08:48 > 0:08:49THEY LAUGH
0:08:54 > 0:08:55They look OK.
0:08:55 > 0:08:57I think they've kind of sunk a bit, though,
0:08:57 > 0:08:59because when I took them out before.
0:09:04 > 0:09:06They're quite uneven.
0:09:06 > 0:09:09Bakers, you have 15 minutes left.
0:09:09 > 0:09:12So you might want to get a CHIFF-on!
0:09:12 > 0:09:14- Liking that, Tom? - It's a good one.
0:09:14 > 0:09:16Good gag.
0:09:18 > 0:09:20Oh, I love decorating.
0:09:24 > 0:09:28Yeah, I'm quite happy with my icing. It might be a bit too runny, though.
0:09:28 > 0:09:31The icing seems to be going really well because it's not going all
0:09:31 > 0:09:34the way down, it's stopping halfway and setting.
0:09:37 > 0:09:39I think I'm OK.
0:09:39 > 0:09:42I just need to get the rind on and then present it.
0:09:42 > 0:09:44Little decorations!
0:09:46 > 0:09:48Oh, some came off, so...
0:09:53 > 0:09:55I'm happy with them apart from...
0:09:55 > 0:09:57Because they're, like, leaning.
0:09:57 > 0:09:59OK, bakers, that's it.
0:09:59 > 0:10:02Step away from your bakes!
0:10:03 > 0:10:07Can you bring your lovely mini chiffon cakes to the gingham altar
0:10:07 > 0:10:09and place them behind your pictures?
0:10:10 > 0:10:14I'm really pleased with myself, because I've never made chiffon
0:10:14 > 0:10:17cakes before and I think I did pretty well on them, so I'm happy.
0:10:17 > 0:10:21One of them's quite thin, but I'm hoping the judges will say the
0:10:21 > 0:10:25thingymajiggy on top tastes nice.
0:10:25 > 0:10:28The judges are looking for six uniform chiffon cakes.
0:10:28 > 0:10:30Golden on the outside with a bouncy sponge.
0:10:30 > 0:10:34Neatly glazed with a balanced flavour of grapefruit.
0:10:34 > 0:10:36Let's get started on Tom.
0:10:36 > 0:10:39Yes, they are picture-perfect.
0:10:39 > 0:10:41The drizzle is drizzling, but it hasn't run off.
0:10:41 > 0:10:43We've got a lovely rise to them.
0:10:43 > 0:10:44Good golden colour.
0:10:44 > 0:10:47I pick it up. When you push it, it should come slowly back.
0:10:47 > 0:10:49There we go.
0:10:51 > 0:10:54That is perfectly cooked. You've got just enough grapefruit
0:10:54 > 0:10:56in there. You can taste the bitterness from the zest on top.
0:10:56 > 0:10:59Shall I tell you what's wrong with your cakes, Tom?
0:10:59 > 0:11:01- There should be six more?- Nothing. - THEY LAUGH
0:11:01 > 0:11:04Mimi, well, they're lovely and golden.
0:11:04 > 0:11:06What we have to say is they are a little on the low side.
0:11:06 > 0:11:09I know there was an issue with getting them out of the oven
0:11:09 > 0:11:10and putting them back in the oven.
0:11:10 > 0:11:13Unfortunately that has affected the height of your cake.
0:11:13 > 0:11:16The icing, it's a little thinner than Tom's, but I'm OK with that.
0:11:16 > 0:11:21You can tell just by looking at it, that it's just slightly denser.
0:11:21 > 0:11:22It tastes delicious.
0:11:22 > 0:11:24But you know what you did.
0:11:24 > 0:11:25Next time, you won't do it again.
0:11:27 > 0:11:30Yasmin, you can see just by looking at them, they are slightly
0:11:30 > 0:11:33topsy-turvy, not as uniform, but I know you had a little bit of trouble
0:11:33 > 0:11:34with your batter
0:11:34 > 0:11:36because your egg whites didn't get
0:11:36 > 0:11:38to the stiff peaks that we'd asked for.
0:11:38 > 0:11:40But they're lovely and golden.
0:11:40 > 0:11:41It has got the squeeze
0:11:41 > 0:11:42and the return.
0:11:44 > 0:11:45It's a delicious cake.
0:11:45 > 0:11:46Thank you.
0:11:46 > 0:11:49- Rachel. - The cake itself looked golden.
0:11:49 > 0:11:52They all look uniform, but it's just the icing is slightly thin.
0:11:52 > 0:11:55Just run off the side slightly.
0:11:56 > 0:11:59- Yes. - That is a perfect chiffon cake.
0:11:59 > 0:12:02- Thank you very much, Rachel. - Thank you.
0:12:02 > 0:12:07Nadiya and Allegra must now decide which two batches of chiffon cakes
0:12:07 > 0:12:09have met their criteria best.
0:12:11 > 0:12:12So, in no particular order,
0:12:12 > 0:12:14the first of our top two is Tom
0:12:14 > 0:12:18for smashing this challenge quite so beautifully.
0:12:18 > 0:12:21And the second person is Rachel.
0:12:21 > 0:12:24- Thank you.- You've got a great height and bounce on your cake,
0:12:24 > 0:12:26exactly as a chiffon cake should be.
0:12:27 > 0:12:31To have my baking judged is actually rather nice, because it's like
0:12:31 > 0:12:32constructive criticism
0:12:32 > 0:12:36so I can build on it next time I make the chiffons.
0:12:36 > 0:12:39My favourite comment was when Allegra said
0:12:39 > 0:12:42the only thing I can improve on is absolutely nothing.
0:12:42 > 0:12:47I think the comments were fair, because they have to tell the truth.
0:12:47 > 0:12:50As long as we all try our hardest then, yeah.
0:12:54 > 0:12:57- How you getting on, mate? - Not finished yet.
0:12:57 > 0:12:59- Stay still.- Is it going to be much longer?
0:12:59 > 0:13:01We need to get into the tent for the showstopper.
0:13:01 > 0:13:03Just doing some finishing touches.
0:13:03 > 0:13:06Just hurry up, will you? Me arm's starting to ache.
0:13:06 > 0:13:08- Finished!- Brilliant.
0:13:08 > 0:13:09Does it look just like me?
0:13:09 > 0:13:11Spitting image, mate.
0:13:11 > 0:13:12Hee-hee-hee!
0:13:21 > 0:13:23Right, bakers,
0:13:23 > 0:13:28Allegra and Nadiya would like you to get all artistic on us
0:13:28 > 0:13:30and produce a painted cake.
0:13:30 > 0:13:33It could be the view from your bedroom window
0:13:33 > 0:13:35or it could be a family portrait
0:13:35 > 0:13:38or if you're feeling really arty,
0:13:38 > 0:13:41fancy having a stab at the Mona Lisa?
0:13:41 > 0:13:45Granted, you've only got one-and-a-half hours to complete it.
0:13:45 > 0:13:46- On your marks.- Get set.
0:13:46 > 0:13:47- Bake.- Bake.
0:13:52 > 0:13:56Today, we have to look at that cake as a blank canvas and then look at
0:13:56 > 0:13:58what they're going to paint on top of it.
0:13:58 > 0:14:00We want to see them to use colours, paintbrushes.
0:14:00 > 0:14:04We want to see detail and art and concept and imagination.
0:14:08 > 0:14:09Trying to do this as fast as I can.
0:14:11 > 0:14:14This challenge is what I like doing.
0:14:14 > 0:14:16I really like art.
0:14:16 > 0:14:19It's a mix between art and decorating, which is
0:14:19 > 0:14:25right up my street, cos I like both. Today I'm making a paint palette.
0:14:25 > 0:14:30Instead of the paint splodges, I'm painting different styles of art.
0:14:30 > 0:14:34So I'm doing pointillism, impressionism,
0:14:34 > 0:14:39pop art, Aborigine art and also Art Deco.
0:14:39 > 0:14:43Rachel will display her five styles of art on a fondant palette,
0:14:43 > 0:14:47which will top a white chocolate and cranberry Madeira cake.
0:14:47 > 0:14:49So you're using dried cranberries.
0:14:49 > 0:14:51Yes. And white chocolate drops.
0:14:51 > 0:14:54Are you doing anything to stop the cranberries from dropping?
0:14:54 > 0:14:58I specifically put them in with the flour, so they got a bit coated
0:14:58 > 0:15:02with the flour in the process, so they won't drop to the bottom.
0:15:07 > 0:15:11My mum went to the Caribbean, and I saw some photos, so I thought
0:15:11 > 0:15:13I'd do something inspired by that.
0:15:13 > 0:15:16For my showstopper, I'm making a coconut cake
0:15:16 > 0:15:19and I'm going to cover it in fondant icing
0:15:19 > 0:15:21and paint like a beach scene on top.
0:15:21 > 0:15:25Tom's Caribbean beach scene will be painted onto fondant icing.
0:15:25 > 0:15:29Inside, his three layers coconut cake will be of sandwiched together
0:15:29 > 0:15:30with a raspberry butter cream.
0:15:32 > 0:15:33You've got coconut in your batter.
0:15:33 > 0:15:36How do you think that will affect the texture of your cake?
0:15:36 > 0:15:38My mum said it gives it quite a nice texture.
0:15:38 > 0:15:40I'm not a fan of coconut, so I don't really know
0:15:40 > 0:15:41what a coconut cake is nice.
0:15:41 > 0:15:45Hold on. You're not a fan of coconut and you're making a coconut cake?
0:15:45 > 0:15:46Lucky for you, I like coconut.
0:15:46 > 0:15:48- Oh, that's good.- Me too.
0:15:50 > 0:15:53Mimi is taking similar inspiration as Tom.
0:15:53 > 0:15:57My granny is from a place in the Caribbean called Grenada
0:15:57 > 0:16:01and when I went to see my granny when I was little,
0:16:01 > 0:16:05they had loads of coconut trees on the beach and stuff,
0:16:05 > 0:16:10so I wanted to, like, add that to, like, my mix. And it tastes nice.
0:16:10 > 0:16:14So I'm doing like a beach scene on it as well,
0:16:14 > 0:16:18and also her garden is full of mango trees.
0:16:18 > 0:16:21So that is why I'm doing mango in the middle.
0:16:21 > 0:16:23Mimi is painting a rainbow of colours
0:16:23 > 0:16:24on to her tropical beach cake.
0:16:24 > 0:16:26As well as fresh mangoes,
0:16:26 > 0:16:27she's sandwiching her coconut cake
0:16:27 > 0:16:29together with a cream cheese frosting
0:16:29 > 0:16:33and she's decorating with some very special fondant figures.
0:16:33 > 0:16:35I've made little models of my family.
0:16:35 > 0:16:38They've kind of fallen apart.
0:16:38 > 0:16:39- Who's that?- That's my dad.
0:16:39 > 0:16:40He's meant to be in half.
0:16:40 > 0:16:42- You burying him in the sand?- Yes.
0:16:42 > 0:16:44And his little feet are going to be sticking up.
0:16:44 > 0:16:47- How long did all this take you? - Ages.
0:16:47 > 0:16:50I was in the kitchen for, like, days.
0:16:50 > 0:16:51It will be worth it.
0:16:55 > 0:16:58I am putting the mixture into the cake tins.
0:17:00 > 0:17:04Well, I'm trying to make sure it doesn't go on the sides
0:17:04 > 0:17:07and I'm also trying to make them even.
0:17:10 > 0:17:11Stick it in there.
0:17:18 > 0:17:20With their bakes in the oven,
0:17:20 > 0:17:22the bakers can now focus on the fillings.
0:17:22 > 0:17:24This is my raspberry butter cream.
0:17:24 > 0:17:26I'm using some mashed raspberries to get the texture
0:17:26 > 0:17:28and then the raspberry extract to get the flavour.
0:17:28 > 0:17:33I'm making lemon cream cheese frosting for the middle.
0:17:33 > 0:17:35It's got lemon and lemon zest in it.
0:17:35 > 0:17:37And cream cheese, butter and icing sugar.
0:17:39 > 0:17:41Yeah, it's nice.
0:17:43 > 0:17:47Well, what I'm going to do is I'm going to draw a ladybird on it,
0:17:47 > 0:17:50because I like ladybird hunting.
0:17:50 > 0:17:53Because when we take my dog to the orchard
0:17:53 > 0:17:55he always sees ladybirds there.
0:17:55 > 0:17:59Yasmin's ladybird will be painted onto a fondant layer, which tops a
0:17:59 > 0:18:02chocolate cake, sandwiched with a layer of raspberry butter cream.
0:18:02 > 0:18:04What have you made and where is it?
0:18:04 > 0:18:06Well, the cakes are in the oven.
0:18:06 > 0:18:10- What kind of cake is it?- It's a chocolate cake and there's a secret
0:18:10 > 0:18:12- ingredient.- What's the secret ingredient?
0:18:12 > 0:18:13Are we allowed to know?
0:18:13 > 0:18:15Well, it doesn't really matter.
0:18:15 > 0:18:17It's just an ingredient.
0:18:17 > 0:18:18It's espresso powder.
0:18:18 > 0:18:20Shall I tell you a secret, too?
0:18:20 > 0:18:25- Yeah.- If you add coffee or espresso to chocolate it makes the chocolate
0:18:25 > 0:18:26taste even better.
0:18:26 > 0:18:29So hopefully, we're going to get a great chocolaty flavour.
0:18:37 > 0:18:39Take it out. It's not that bad, actually.
0:18:39 > 0:18:40Usually it comes out quite burnt.
0:18:42 > 0:18:46No. It isn't cooked. It needs two more minutes.
0:18:48 > 0:18:50Need to get them out and in the freezer as soon as possible, really.
0:18:52 > 0:18:54While the cakes are cooling,
0:18:54 > 0:18:56the bakers move on to the decoration.
0:18:57 > 0:18:59- Tom.- Hi.
0:18:59 > 0:19:01- How you doing, mate? - Really good, actually.
0:19:01 > 0:19:03I've got my cakes in the fridge.
0:19:03 > 0:19:05They're cooling at the moment. Butter cream sorted.
0:19:05 > 0:19:08You're going to have time to sit down and have cup of tea, mate.
0:19:08 > 0:19:10Is his hair looking any better than it did this morning?
0:19:10 > 0:19:12- A little bit.- A little bit.
0:19:12 > 0:19:15- I'll take that.- Is mine still winning the race?- Yours is the best.
0:19:15 > 0:19:18- I need to work on this. - Work on your hair, mate.
0:19:18 > 0:19:20And how are you feeling after this morning?
0:19:20 > 0:19:24I mean, who do you think is your biggest competition in the tent?
0:19:24 > 0:19:26(Rachel maybe. Rachel seems really good.)
0:19:26 > 0:19:29We had a little talk about what each other's doing
0:19:29 > 0:19:31and it seems pretty good.
0:19:31 > 0:19:32Really? OK. OK. Good.
0:19:32 > 0:19:34- Oh, wow!- You want hair.
0:19:34 > 0:19:36I've got hair.
0:19:36 > 0:19:39So, how's my do looking now, Tom?
0:19:39 > 0:19:41Oh, God! I don't even know!
0:19:42 > 0:19:44A lot worse than it did before, actually.
0:19:44 > 0:19:45Whoa!
0:19:48 > 0:19:49It's actually quite a good look.
0:19:53 > 0:19:54(What's he done to his head?)
0:19:59 > 0:20:01Bakers, you have half an hour left.
0:20:03 > 0:20:07I think I'm doing quite well for time, because I just need
0:20:07 > 0:20:10to cover it in fondant and paint my design on top.
0:20:11 > 0:20:14All the bakers are using fondant as their canvas,
0:20:14 > 0:20:16so it's crucial that it's smooth and flat.
0:20:17 > 0:20:22So, I have just carved my cake into the paint palette shape,
0:20:22 > 0:20:27so I'm going to add a layer of fondant to make the wood.
0:20:35 > 0:20:36(Oh, no!
0:20:41 > 0:20:43(Stuck to the paper.)
0:20:47 > 0:20:48Yay!
0:20:48 > 0:20:50Everyone else seems like they've got theirs.
0:20:50 > 0:20:52I don't really know.
0:20:52 > 0:20:54Bit nervous now.
0:20:57 > 0:21:00Guys, you've only got 15 minutes left.
0:21:00 > 0:21:01Come on.
0:21:03 > 0:21:08I am just painting my art designs onto circles.
0:21:10 > 0:21:12Edible paints come in every colour of the rainbow
0:21:12 > 0:21:17and they're applied just like any paint, with a brush.
0:21:17 > 0:21:20I'm trying to keep it quite calm, so it doesn't go bad.
0:21:20 > 0:21:22But I am shaking inside.
0:21:25 > 0:21:29I'm putting the green around the ladybird, as if it's grass.
0:21:33 > 0:21:35Whoops!
0:21:35 > 0:21:36HE EXHALES
0:21:43 > 0:21:46I do like a sunset look on it.
0:21:46 > 0:21:48But I'm really, like, messing it.
0:21:53 > 0:21:55I've done this quite a lot in preparation,
0:21:55 > 0:21:57but obviously, today, it's not really going my way.
0:21:57 > 0:21:59Bakers, you have got five minutes left.
0:22:03 > 0:22:05Everything's falling apart.
0:22:09 > 0:22:12Done. Hopefully.
0:22:12 > 0:22:15My stress level is about 12 out of 10 at the moment.
0:22:16 > 0:22:18Not as good as I expected them to go,
0:22:18 > 0:22:21but I'm happy with it.
0:22:22 > 0:22:25Yes! Hopefully, I should be done.
0:22:25 > 0:22:27I think I've actually... No, one thing.
0:22:30 > 0:22:31Well, that's it, bakers.
0:22:31 > 0:22:33Finish it.
0:22:33 > 0:22:36And breathe!
0:22:43 > 0:22:49I hope that the judges pick up on the individual pieces of artwork,
0:22:49 > 0:22:52and also that they actually taste good as well.
0:22:53 > 0:22:56Rachel, I love your cake.
0:22:56 > 0:22:58You have totally nailed the brief.
0:22:58 > 0:23:00I love the shape of the artist palette.
0:23:00 > 0:23:03And you've got a lovely smooth finish.
0:23:03 > 0:23:05But look at the cut on that.
0:23:05 > 0:23:07Nice and crumbly. Really beautiful.
0:23:07 > 0:23:09Your cranberries are suspended all across.
0:23:09 > 0:23:12So your little trick of making sure they are coated
0:23:12 > 0:23:14in a little bit of flour really worked.
0:23:15 > 0:23:18You've given us just enough white chocolate in there without it being
0:23:18 > 0:23:21too sweet, but it balances with the cranberry so well,
0:23:21 > 0:23:23and the cake is baked to perfection.
0:23:23 > 0:23:24Thank you.
0:23:33 > 0:23:35It's a real act of love for your family, isn't it?
0:23:35 > 0:23:38It is like a sort of love letter, from the heart,
0:23:38 > 0:23:41to the way all your family are represented.
0:23:41 > 0:23:44I love the fact your dad's been buried in sand. It's great.
0:23:47 > 0:23:49When you baked the cake, I was slightly afraid
0:23:49 > 0:23:52that the coconut would dry out the bake.
0:23:52 > 0:23:54It hasn't dried the bake out at all.
0:23:54 > 0:23:57But what adds a little extra moisture is that fresh mango.
0:23:57 > 0:23:59It's a really delicious coconut cake.
0:23:59 > 0:24:01Thank you.
0:24:04 > 0:24:07I hope the judges like the taste and texture of my cake.
0:24:07 > 0:24:11I hope they don't pick up on the fact that it cracked a little bit.
0:24:11 > 0:24:14Tom, I love what you've done with the painting.
0:24:14 > 0:24:16I love that you've got that coconut tree popping out
0:24:16 > 0:24:17and you've got birds,
0:24:17 > 0:24:20and I think it's a great effort looking at it.
0:24:20 > 0:24:21It's a three-layered cake.
0:24:21 > 0:24:23Just some slight snags on the side.
0:24:23 > 0:24:24It's very, very nearly there.
0:24:29 > 0:24:32The cake is just verging on the edge of slightly dry.
0:24:32 > 0:24:36Slightly crumbly, but when you eat it with the butter cream,
0:24:36 > 0:24:37it tastes really good.
0:24:49 > 0:24:50Well, ladybird hunter,
0:24:50 > 0:24:53you have really hunted down the biggest ladybird of all time.
0:24:53 > 0:24:55It's a very good painted ladybird,
0:24:55 > 0:24:59but this detail around the side here... It's a great bit of art.
0:25:03 > 0:25:08It's very yummy. The chocolate cake just slightly underbaked at the top.
0:25:08 > 0:25:10It could have done with a couple of minutes extra.
0:25:10 > 0:25:15But it's a very great cake, and it's an absolutely brilliant ladybird.
0:25:15 > 0:25:16Thank you so much.
0:25:21 > 0:25:23In the end, I was in such a rush to do it.
0:25:23 > 0:25:25Those last five minutes literally, like, saved my life.
0:25:27 > 0:25:30Well, judges, another strong day in the tent.
0:25:30 > 0:25:32This morning, the Technical Challenge.
0:25:32 > 0:25:35Tom and Rachel were in your top two.
0:25:35 > 0:25:38Is it the same going into the afternoon with the showstopper?
0:25:38 > 0:25:40I think we have some really strong candidates on the table.
0:25:40 > 0:25:42I love Mimi's.
0:25:42 > 0:25:45Really nicely delivered and actually, it was a very interesting
0:25:45 > 0:25:47cake as well, with the fresh mango in the middle.
0:25:47 > 0:25:48Then you've got Yasmin's cake.
0:25:48 > 0:25:51She painted a beautiful ladybird.
0:25:51 > 0:25:55But another coconut cake on the table is Tom's.
0:25:55 > 0:25:57It's impressive. It's three layers.
0:25:57 > 0:25:59It's fondant icing all the way around,
0:25:59 > 0:26:03but actually, it's not the best coconut cake on the table.
0:26:03 > 0:26:05But to counterbalance that,
0:26:05 > 0:26:08in your own words this morning, you said that Tom smashed it.
0:26:08 > 0:26:12He absolutely nailed that technical, but so did Rachel.
0:26:12 > 0:26:15Not only that, you know, she's not only done paintings,
0:26:15 > 0:26:19she's done paintings from particular periods of art.
0:26:19 > 0:26:23- I mean, there's a lot of thought went into that.- You see our dilemma?
0:26:23 > 0:26:24Yeah. It's a tough one.
0:26:24 > 0:26:25Yeah.
0:26:29 > 0:26:30Well done, bakers.
0:26:30 > 0:26:33You should be incredibly proud of yourselves.
0:26:33 > 0:26:34But as you know,
0:26:34 > 0:26:37our judges, Allegra and Nadiya, can only take one of you
0:26:37 > 0:26:39through to the quarterfinals.
0:26:41 > 0:26:43And this baker impressed our judges
0:26:43 > 0:26:46with their concept and flavour combinations.
0:26:46 > 0:26:49The baker going through is...
0:26:57 > 0:26:59- ..Rachel.- Yay!
0:26:59 > 0:27:01Well done, Rachel.
0:27:01 > 0:27:04When I heard my name, like, I couldn't quite believe it at first.
0:27:04 > 0:27:07But then when everybody was clapping me, I was, like,
0:27:07 > 0:27:09"Oh, it is actually me."
0:27:09 > 0:27:10So good!
0:27:10 > 0:27:14Today, we had four absolutely amazing bakers.
0:27:14 > 0:27:16You know, they shone in the technical.
0:27:16 > 0:27:20But when it came to the showstopper, Rachel stopped the show.
0:27:20 > 0:27:21She had the best concept.
0:27:21 > 0:27:23And she had the best cake.
0:27:23 > 0:27:24Hats off to her.
0:27:24 > 0:27:28She gave us everything in that cake and she had to go through today.
0:27:29 > 0:27:32Next time, it's the first quarterfinal.
0:27:33 > 0:27:34Really exciting.
0:27:34 > 0:27:38The first batch of heat winners take on a cracking technical.
0:27:38 > 0:27:40Why is this going all wrong?!
0:27:40 > 0:27:45But who will prove they are worthy for a place in the semifinal?
0:27:45 > 0:27:47My magical touch.