0:00:02 > 0:00:03They've let us back to continue our search
0:00:03 > 0:00:05for Britain's best young baker.
0:00:05 > 0:00:08Nadiya and Allegra have two challenges up their sleeves for
0:00:08 > 0:00:11four more young baking hopefuls. Mark, what are you doing?
0:00:11 > 0:00:15Well, you said baking was a whisky business. So... (Yeah!)
0:00:15 > 0:00:19No, I said it was a RISKY business.
0:00:20 > 0:00:23Well, I better put these back then, hadn't I? Ha-ha!
0:00:23 > 0:00:25Welcome to Junior Bake Off.
0:00:27 > 0:00:31- Today...- Cover your ears! - ..it's noisy in the tent...
0:00:31 > 0:00:34- ..with a nutty technical. - HE SIGHS
0:00:34 > 0:00:37- A guest chef stirs it up... - Bake your cake!
0:00:37 > 0:00:42- ..for a show-stopper...- Oh, it's OK. - ..that could break your heart.
0:00:42 > 0:00:44Oh, no.
0:01:06 > 0:01:10At the end of today, one of these four intrepid bakers...
0:01:10 > 0:01:13THEY GASP
0:01:13 > 0:01:15..will be going through to the quarterfinals.
0:01:15 > 0:01:19- But who will it be? - Why would I need a pizza cutter?
0:01:19 > 0:01:21Nigel from Northamptonshire is ten
0:01:21 > 0:01:23and his favourite subject at school is maths.
0:01:23 > 0:01:28Baking, definitely lit a spark inside me.
0:01:28 > 0:01:32Before this I was just a little nerd boy who liked counting up figures.
0:01:32 > 0:01:36It's like a calling to me now. If I don't do it, I do not feel right.
0:01:36 > 0:01:39- Are these your peanuts? - SHE LAUGHS
0:01:39 > 0:01:42Shriyana from Swansea is 11 and wants to combine baking
0:01:42 > 0:01:44- with her goal of becoming a doctor.- Oh!
0:01:46 > 0:01:48I want to encourage people to, like, eat healthy.
0:01:48 > 0:01:51I'm not saying cut all the sweetness out of your life,
0:01:51 > 0:01:53but, like, just have a limit.
0:01:53 > 0:01:5612-year-old Billy from Wiltshire
0:01:56 > 0:01:58bakes for his mum, who can't eat wheat.
0:01:58 > 0:02:03It's really hard to buy stuff from the shop that is gluten-free.
0:02:03 > 0:02:05It makes me feel really happy
0:02:05 > 0:02:08when I bake my mum something she hasn't tried before.
0:02:08 > 0:02:11And 11-year-old Evie from Leicestershire
0:02:11 > 0:02:13uses baking as her inspiration.
0:02:13 > 0:02:15I like writing.
0:02:15 > 0:02:19I wrote a story, like, about a chef who couldn't make toast!
0:02:19 > 0:02:21The first challenge is the technical,
0:02:21 > 0:02:24where the bakers are given a surprise recipe to follow.
0:02:24 > 0:02:27This will test their baking instinct.
0:02:27 > 0:02:29Guys, welcome to the Junior Bake Off tent.
0:02:29 > 0:02:31- Are you happy to be here?- Yeah.
0:02:31 > 0:02:35For your Technical Challenge today, Nadiya and Allegra would like you to
0:02:35 > 0:02:39follow one of Nadiya's recipes for peanut butter squares.
0:02:39 > 0:02:41These shortbread biscuits,
0:02:41 > 0:02:43are covered in a layer of home-made peanut butter
0:02:43 > 0:02:46and topped with chocolate.
0:02:46 > 0:02:49Lovely! Judges, words of wisdom, please.
0:02:49 > 0:02:52When we look at it, we want to see three definite layers.
0:02:52 > 0:02:53And it needs to hold that form
0:02:53 > 0:02:56when you cut it and then melt in the mouth.
0:02:56 > 0:03:00Excellent. Before we go any further, let's have a look at your hands.
0:03:00 > 0:03:02- Have you washed them?- Yeah! - Of course you have.
0:03:02 > 0:03:06Guys, you have one hour and 20 minutes to complete this technical.
0:03:06 > 0:03:08The best of luck. On your marks...
0:03:08 > 0:03:10- Get set... - BOTH:- Bake!
0:03:16 > 0:03:18I've made shortbread a lot before.
0:03:18 > 0:03:20It's quite easy to work with.
0:03:20 > 0:03:24I think we know, since its Nadiya's recipe, it's going to be delicious.
0:03:24 > 0:03:26I am a big fan, a big fan of her work
0:03:26 > 0:03:29and I'm looking forward to being judged by her.
0:03:29 > 0:03:31These squares are a combination
0:03:31 > 0:03:34of three of the things I absolutely love.
0:03:34 > 0:03:37Shortbread, peanut butter and chocolate and we're asking them
0:03:37 > 0:03:38to make the peanut butter.
0:03:38 > 0:03:40You can see they've got those three
0:03:40 > 0:03:43very exact layers and that's what we're looking for.
0:03:43 > 0:03:47The palette knife will be their friend.
0:03:47 > 0:03:49First comes the shortbread, nice and crunchy,
0:03:49 > 0:03:53bit sweet and then the smoothness and richness of that peanut butter
0:03:53 > 0:03:55to finish you off with a delicious chocolaty flavour.
0:03:55 > 0:03:58I'd love to see nine equal squares.
0:03:58 > 0:04:00That's EXACTLY how they should be.
0:04:03 > 0:04:08I'm just mixing the flour, butter and sugar to make the shortbread.
0:04:10 > 0:04:13'If you want to bake, tell an adult first.'
0:04:14 > 0:04:17It's quite crumbly, but not too crumbly.
0:04:17 > 0:04:21It's really exciting baking in the Bake Off tent.
0:04:21 > 0:04:24I've never actually been inside something this big.
0:04:24 > 0:04:28This whole work surface is even bigger than my own kitchen.
0:04:28 > 0:04:32Press the shortbread mixture into the tin.
0:04:32 > 0:04:36I'm putting it in the corners first and working my way into the middle
0:04:36 > 0:04:38to make a smooth, level surface.
0:04:39 > 0:04:42Just need to move them about a bit.
0:04:42 > 0:04:45Hey, Billy - that looks nice and even.
0:04:45 > 0:04:46Have you ever made shortbread before?
0:04:46 > 0:04:48I've made shortbread before,
0:04:48 > 0:04:49but because my mum's got coeliac disease,
0:04:49 > 0:04:51so she can't have any gluten.
0:04:51 > 0:04:55So I have to use gluten-free flour, which is harder because it doesn't
0:04:55 > 0:04:58- stretch.- It doesn't have those gluten strands.
0:04:58 > 0:05:00What's your favourite thing to make for her?
0:05:00 > 0:05:03I made her croissants for her once and she hadn't tried croissants for
0:05:03 > 0:05:06- a very long time. - Awww, that's lovely.
0:05:06 > 0:05:09- I just need to get this in the oven. - Do it now, Billy. Just go ahead.
0:05:09 > 0:05:13'It is essential the shortbread is baked for just the right amount of time.'
0:05:13 > 0:05:15This has got to go in for 20 minutes.
0:05:15 > 0:05:18'A minute too long and it will lose its short, crumbly texture.'
0:05:20 > 0:05:22I'm now making the peanut butter.
0:05:22 > 0:05:26So this will be in the centre of the square.
0:05:26 > 0:05:29'Peanut oil is added to bind the mixture
0:05:29 > 0:05:32'and honey balances the saltiness of the nuts.'
0:05:34 > 0:05:37- Nice. - Cover your ears!
0:05:37 > 0:05:39MIXER WHIRS
0:05:39 > 0:05:41- SHOUTING: So, Nigel! - Yeah?
0:05:41 > 0:05:43You enjoying being in the Bake Off tent?
0:05:43 > 0:05:46- Yeah, it's awesome here!- Good!
0:05:46 > 0:05:49- What?- I think he said it's brilliant here.
0:05:49 > 0:05:51What about your ears?
0:05:51 > 0:05:53- Oh.- I hear on the Bake Off grapevine
0:05:53 > 0:05:55that you have given all the other bakers nicknames.
0:05:55 > 0:05:58- Is this true? - Indeed.- Talk us through 'em.
0:05:58 > 0:06:00We have Corporal Evie,
0:06:00 > 0:06:02Lieutenant Shriyana,
0:06:02 > 0:06:05Sergeant Billy and Captain Nigel.
0:06:05 > 0:06:08- Captain Nigel!- Of course you're the captain, Nigel!
0:06:08 > 0:06:13- You need to think of a nickname for me and Mark.- OK. Sir Sam.
0:06:13 > 0:06:16Sir Sam! Just so we know now, everyone, I am now Sir Sam.
0:06:16 > 0:06:19- OK?- Come on, Nigel.
0:06:19 > 0:06:22- Give me my nickname.- Sir Sam and...?
0:06:22 > 0:06:24If you don't be patient, I'll nickname you Queen Mark.
0:06:24 > 0:06:28- Queen Mark! So be patient! - I WILL be patient.
0:06:32 > 0:06:35Break up chocolate and butter and place on a bowl,
0:06:35 > 0:06:39on a saucepan of simmering water.
0:06:39 > 0:06:42The steam is heating up the bowl, so the chocolate's melting.
0:06:45 > 0:06:49You need to wait a very long time just to get it right and then the
0:06:49 > 0:06:52perfect temperature until it's all gooey.
0:06:53 > 0:06:56Shortbread? Oh, no. It's all right. Oh, no, it's got eight seconds.
0:06:56 > 0:06:59OVEN BEEPS
0:07:00 > 0:07:03I think that's ready.
0:07:03 > 0:07:05That looks done.
0:07:05 > 0:07:07Yeah, I'm happy with this.
0:07:07 > 0:07:11I can tell it's baked properly because it's a light, golden colour.
0:07:11 > 0:07:15It's important to put it in the fridge so it cools, otherwise
0:07:15 > 0:07:18the peanut butter, when it goes on, it will just melt.
0:07:18 > 0:07:20Fridge, fridge, fridge, fridge.
0:07:22 > 0:07:25I'm putting my peanut butter on the warm shortbread.
0:07:25 > 0:07:26Usually you should wait a minute,
0:07:26 > 0:07:29but my peanut butter's been out for a while.
0:07:29 > 0:07:33I think I've got pretty much the head start on most people.
0:07:41 > 0:07:44The shortbread has been in the freezer for five minutes.
0:07:44 > 0:07:46It needs to be quite cool.
0:07:48 > 0:07:52I'm putting honey on top of the shortbread because it acts like glue
0:07:52 > 0:07:56for the peanut butter to stay in place.
0:07:56 > 0:07:57I need to make it so it's even
0:07:57 > 0:08:00because when they cut into the shortbread,
0:08:00 > 0:08:03it will be equal layers.
0:08:03 > 0:08:05Bakers, you've got 20 minutes left.
0:08:07 > 0:08:11This is where everything kind of comes together
0:08:11 > 0:08:13and hopefully, it should work.
0:08:13 > 0:08:16If you look over at Billy there, he is the clean master.
0:08:16 > 0:08:18He hasn't got a thing dirty.
0:08:18 > 0:08:21Where when you come over here, you've got a bit of a mess.
0:08:21 > 0:08:24It says place tin in fridge freezer until set.
0:08:31 > 0:08:34Bakers, you have ten minutes left.
0:08:34 > 0:08:36Sir Sam has spoken.
0:08:38 > 0:08:40(It's not freezing.)
0:08:40 > 0:08:42I'm getting really nervous now.
0:08:42 > 0:08:46Chocolate hasn't set yet, so I need to wait a little longer for that.
0:08:51 > 0:08:54Bakers, come on now, you've only got five minutes left.
0:08:54 > 0:08:57I don't know if we'll have enough time.
0:08:57 > 0:08:59It's just the chocolate. The chocolate's not freezing.
0:08:59 > 0:09:03- Are we all in the same position? - Yeah.- Who's taking it out first?
0:09:03 > 0:09:06- Who's going to take it? - You're making us nervous. Come on.
0:09:12 > 0:09:14- I think I'll have to.- Oh!
0:09:14 > 0:09:16- I have to.- Billy's doing it.
0:09:16 > 0:09:21- You're on!- I think it's all right. I'm going to have to do it.
0:09:24 > 0:09:25If the chocolate doesn't set,
0:09:25 > 0:09:27it will all run off the sides and we want it
0:09:27 > 0:09:30to be, like, neat and precise.
0:09:30 > 0:09:33There we go. That looks decent.
0:09:34 > 0:09:37Nine equal square-size pieces.
0:09:46 > 0:09:48Oh, no.
0:09:48 > 0:09:50Bakers, you've got one minute.
0:09:51 > 0:09:53TIMER BEEPS
0:09:55 > 0:09:57Some of them are a little bit bigger.
0:09:58 > 0:10:02Oh, dear! This one's fallen apart. I don't want to use that one.
0:10:02 > 0:10:05I'm going to cut it off, then they'll be a bit more even.
0:10:06 > 0:10:09And there are my eight, not nine, chocolate squares.
0:10:11 > 0:10:15OK, bakers. Stop what you're doing. That is it!
0:10:15 > 0:10:16Pfft!
0:10:17 > 0:10:20Would you now please bring your peanut butter squares
0:10:20 > 0:10:22and place them behind your picture?
0:10:22 > 0:10:26The judges are looking for nine uniform squares
0:10:26 > 0:10:28with three distinct layers
0:10:28 > 0:10:30and a melt-in-the-mouth shortbread.
0:10:33 > 0:10:35- ALLEGRA:- Let's start.
0:10:35 > 0:10:37Billy, at first glance it looks like a good job.
0:10:37 > 0:10:41We've got nine squares. You've presented them very evenly.
0:10:41 > 0:10:43You can see we've got distinct layers.
0:10:43 > 0:10:46The chocolate and then the peanut butter and the shortbread
0:10:46 > 0:10:48and I can see you've got a lovely golden shortbread.
0:10:48 > 0:10:51So we need it to hold here, which it has.
0:10:51 > 0:10:55It's nice. You get the sweetness of the shortbread and a good amount of
0:10:55 > 0:10:58crunch and then the saltiness of the peanuts and it finishes off with the
0:10:58 > 0:11:01chocolate. It's like a story in your mouth. Very nice indeed.
0:11:03 > 0:11:06What she said. THEY LAUGH
0:11:06 > 0:11:08Couldn't have put it better myself.
0:11:08 > 0:11:10Evie, we've got nine.
0:11:10 > 0:11:13They're not equal. We've got rectangles.
0:11:13 > 0:11:15But I have to say, I quite like the texture on your chocolate.
0:11:15 > 0:11:19Did you do that deliberately? Did you want a little bit of texture?
0:11:19 > 0:11:22You can't really fault that. Very nice layering.
0:11:24 > 0:11:27You have got a good texture to your peanut butter.
0:11:27 > 0:11:28Yours is very, very smooth.
0:11:28 > 0:11:32But then with the chocolate, you get more bite to it because it has set
0:11:32 > 0:11:34and that is a positive for me.
0:11:35 > 0:11:38Nigel, you've got eight. We asked for nine.
0:11:38 > 0:11:41- Where did the other guy go? - He didn't hold together.
0:11:41 > 0:11:44OK, if you'd just brushed a little bit more honey on top before you put
0:11:44 > 0:11:47the peanut butter on, that would have stuck it on.
0:11:48 > 0:11:50That's a very nice eat, Nigel.
0:11:50 > 0:11:53You've got a thin layer of peanut butter but that means I can taste
0:11:53 > 0:11:56that shortbread and it's really crumbly and yummy and delicious.
0:11:56 > 0:11:59Solid job, you should be very proud of yourself.
0:11:59 > 0:12:03Shriyana, we've got nine pretty equal squares.
0:12:03 > 0:12:05Where the chocolate's set you can see we've got
0:12:05 > 0:12:07those three distinct layers which is what we were looking for.
0:12:07 > 0:12:10But where it hasn't, it's come away slightly.
0:12:10 > 0:12:14- Do you want to try it? - The shortbread is well cooked.
0:12:14 > 0:12:15You've gone lighter on your chocolate.
0:12:15 > 0:12:18For me, that's a very nice balance between the three components.
0:12:18 > 0:12:21There's a bit more of a crunch to your peanut butter.
0:12:21 > 0:12:23You didn't blitz it until it was completely smooth.
0:12:23 > 0:12:24Otherwise, that's lovely.
0:12:27 > 0:12:30SAM: Nadiya and Allegra will now reveal which two sets of shortbread
0:12:30 > 0:12:33peanut butter squares they thought were the best.
0:12:34 > 0:12:38NADIYA: So, in no particular order, the first of our top two
0:12:38 > 0:12:42is Evie for giving us deliciously melt-in-the-mouth shortbread
0:12:42 > 0:12:44and a perfectly set chocolate.
0:12:44 > 0:12:47And the other baker
0:12:47 > 0:12:49is Billy for his fantastic layers
0:12:49 > 0:12:52and perfect military uniformity.
0:12:53 > 0:12:57I'm really happy. I can't believe I've just come in the top two.
0:12:57 > 0:13:01It felt really amazing to have my bakes judged for the first time
0:13:01 > 0:13:04because they've never been judged professionally before.
0:13:04 > 0:13:07In meeting Nadiya, who won last year's Great British Bake Off,
0:13:07 > 0:13:10I mean... I have not got no words.
0:13:10 > 0:13:12It's absolutely incredible!
0:13:14 > 0:13:17Did you know that if you took a year's worth of peanut butter
0:13:17 > 0:13:19consumed by Americans you could
0:13:19 > 0:13:22- cover the entire floor of the Grand Canyon?- Oh, yeah?
0:13:22 > 0:13:27Did you also know the reason peanut butter gets stuck to the roof of
0:13:27 > 0:13:29your mouth is because it's full of protein and protein
0:13:29 > 0:13:31- sucks out all the moisture.- Huh?
0:13:31 > 0:13:35Did you also know that arachibutyrophobia is the fear
0:13:35 > 0:13:39- of getting peanut butter stuck to the roof of your mouth?- Mmm...
0:13:39 > 0:13:40Aaaargh!
0:13:40 > 0:13:43Classic arachibutyrophobia there.
0:13:43 > 0:13:45Next up, the Showstopper.
0:13:45 > 0:13:49- Are you all right, mate?- Argh!
0:13:53 > 0:13:58Bakers, Allegra and Nadiya would like you to bake a birthday cake for
0:13:58 > 0:14:00someone you love.
0:14:00 > 0:14:03Now, think about the flavours here. So if it's for your gran,
0:14:03 > 0:14:07maybe a lemon drizzle or for your brother maybe even a chocolate cake.
0:14:07 > 0:14:10Or if it is for your dog, beef and tripe!
0:14:10 > 0:14:12You've got one hour and 30 minutes
0:14:12 > 0:14:15to express your love through the medium of cake.
0:14:15 > 0:14:16- On your marks... - Get set...
0:14:16 > 0:14:18- BOTH:- Bake!
0:14:23 > 0:14:26I've practised this at home quite a few times,
0:14:26 > 0:14:29so hopefully it will pay off.
0:14:29 > 0:14:32It's a show-stopper. We want to see them go all out.
0:14:32 > 0:14:35All that love and all that appreciation on the cake,
0:14:35 > 0:14:38but the inside is equally as important.
0:14:38 > 0:14:40It has to taste delicious.
0:14:40 > 0:14:43It's really important the bakers have a vision.
0:14:43 > 0:14:46It's got to be about that person.
0:14:46 > 0:14:47Oh, I got a bit of shell in it.
0:14:49 > 0:14:54I'm going to make the classic Victoria sandwich for my mum.
0:14:54 > 0:14:57The best way to make a birthday cake is to make one of her favourite
0:14:57 > 0:15:00cakes. At least that's the logic I'm going on.
0:15:00 > 0:15:01- MARK:- Nigel's Victoria sponge
0:15:01 > 0:15:05will be sandwiched together with home-made strawberry jam.
0:15:05 > 0:15:08He'll top it off with buttercream icing and decorate
0:15:08 > 0:15:11with a fondant inscription and roses.
0:15:11 > 0:15:16My mum absolutely loves, and I mean LOVES, flowers,
0:15:16 > 0:15:19so I'm going to theme it around a garden so that,
0:15:19 > 0:15:24not only will it be her favourite kind of cake, but also some of
0:15:24 > 0:15:27the things she loves. So, love everywhere.
0:15:30 > 0:15:34I'm making a birthday cake for my sister.
0:15:34 > 0:15:39It's a seaside theme, because we like going to the seaside together.
0:15:39 > 0:15:41I'm doing it British-themed,
0:15:41 > 0:15:44so it's going to have three layers with different colours
0:15:44 > 0:15:46to represent the British flag.
0:15:46 > 0:15:49Evie's patriotic cake will be made up of blueberry,
0:15:49 > 0:15:51lemon and raspberry sponge
0:15:51 > 0:15:54and smothered in a white chocolate ganache
0:15:54 > 0:15:56which she'll dye blue.
0:15:56 > 0:16:00She'll decorate with home-made seaside-themed fondant.
0:16:00 > 0:16:05This is the lemon layer for the white colour of the British flag.
0:16:05 > 0:16:08I'm doing zest AND juice.
0:16:10 > 0:16:14Like Evie, Billy's also flavouring his cake.
0:16:14 > 0:16:17I'm making a chocolate skate cake for my brother.
0:16:17 > 0:16:19And it's also gluten-free.
0:16:19 > 0:16:23It's like the skate ramp, so it starts at one end and will do a dip.
0:16:23 > 0:16:27Billy's skate ramp will be sandwiched together with apricot jam
0:16:27 > 0:16:31and chocolate ganache, and covered in a home-made fondant icing,
0:16:31 > 0:16:34and decorated with fondant skateboarders.
0:16:34 > 0:16:35- ALLEGRA:- Hi, Billy.- Hi.
0:16:35 > 0:16:38So, how are we going to make these, like a half pipe?
0:16:38 > 0:16:41- Stack 'em up?- Yes, stack them up in four.
0:16:41 > 0:16:44But because it's gluten-free, they might not rise as much.
0:16:44 > 0:16:46I think this sounds really interesting.
0:16:46 > 0:16:48I do love a carved birthday cake.
0:16:48 > 0:16:52I'm about to spread it into my two tins.
0:16:52 > 0:16:55- MARK:- While most of the bakers are using the classic sponge mix
0:16:55 > 0:16:58for the base of their cakes, Shriyana is using a larger quantity
0:16:58 > 0:17:00of butter which gives it its name.
0:17:00 > 0:17:03I'm making a butter cake.
0:17:03 > 0:17:05It's a summer theme.
0:17:05 > 0:17:09The inspiration is my mum, because my mum loves a butter cake.
0:17:09 > 0:17:13Shriyana's two-tiered summertime cake will be covered in chocolate
0:17:13 > 0:17:16ganache, fresh berries, and she'll
0:17:16 > 0:17:18hand pipe her mum a birthday greeting.
0:17:18 > 0:17:21NADIYA: How long are you going to bake these for?
0:17:21 > 0:17:24- 45-60 minutes.- Really?
0:17:24 > 0:17:27And does that give you enough time to cool them down and get them
0:17:27 > 0:17:29- ready for decoration?- Yes.
0:17:29 > 0:17:32I've practised it all at home with the timings.
0:17:32 > 0:17:34- ALLEGRA:- She's got her work cut out.
0:17:35 > 0:17:38Got plenty of time, so no need to rush.
0:17:39 > 0:17:41Done! Phew!
0:17:45 > 0:17:49- Half an hour, they've got to go in for. - TIMER BEEPS
0:17:49 > 0:17:51Oh, no!
0:17:51 > 0:17:54- I've forgotten the milk and butter. - Ah. And it's in the oven?
0:17:54 > 0:17:56- Yeah.- Did you just put it in the oven?- No, longer.
0:17:56 > 0:17:58Might be able to get it out.
0:17:58 > 0:18:01- Let's have a look.- They've started to bake. I think I'll leave it.
0:18:01 > 0:18:04It'll be fine. Don't let it get in your head.
0:18:07 > 0:18:08With their bakes in the oven,
0:18:08 > 0:18:11the bakers can now focus on their fillings.
0:18:12 > 0:18:14I'm just melting the chocolate.
0:18:14 > 0:18:17My ganache will go in between the layers of the cake.
0:18:17 > 0:18:24I'm just making buttercream icing to assemble my cakes, and to pipe.
0:18:24 > 0:18:26On the inside, I'm a bit nervous,
0:18:26 > 0:18:28but I think I'll get there.
0:18:30 > 0:18:32- MARK:- Hiya. How you doing?- Hi.
0:18:32 > 0:18:36I've heard, Evie, that you've got a little chef friend? Here he is!
0:18:36 > 0:18:38- This is DeChef. - SAM LAUGHS
0:18:38 > 0:18:41Has DeChef got an accent?
0:18:41 > 0:18:44- Yes, I have! - THEY LAUGH
0:18:44 > 0:18:47- Can I be DeChef? - Please welcome DeChef.
0:18:47 > 0:18:51Hello! I am DeChef!
0:18:51 > 0:18:54Bake your cake!
0:18:54 > 0:18:57- OK!- You want to get in the quarterfinals, don't you?
0:18:57 > 0:18:59- Yes.- Bake it!- OK!
0:19:03 > 0:19:05I think they're ready to come out.
0:19:07 > 0:19:12That is a nice, light golden brown, which is just what you want.
0:19:12 > 0:19:15I would've hoped they would have risen a bit more.
0:19:15 > 0:19:18Bakers, you only have half an hour left.
0:19:21 > 0:19:25They look good, but I'm not sure that they're slightly overcooked.
0:19:25 > 0:19:27Hopefully they're not.
0:19:27 > 0:19:32I've sort of had to improvise cos it hasn't risen as much as I
0:19:32 > 0:19:34expected. It's gone a bit crispy.
0:19:34 > 0:19:38So it's not carving as well as I thought.
0:19:39 > 0:19:41They're still quite warm.
0:19:41 > 0:19:43I'm just going to have to start assembling it.
0:19:43 > 0:19:47I'm just spreading some home-made strawberry jam.
0:19:47 > 0:19:50It really tastes better than bought jam!
0:19:50 > 0:19:53Maybe it's because you know that effort's gone into it
0:19:53 > 0:19:56and with bought jam, you just think that robots have made it!
0:19:58 > 0:20:02Ah, it's starting to melt! I'm going to put it in the freezer.
0:20:07 > 0:20:09Oooh!
0:20:10 > 0:20:13I've just now got to put some writing on
0:20:13 > 0:20:14and then I will be done.
0:20:17 > 0:20:21Bakers, it's getting a bit intense, now. You've only got ten minutes.
0:20:29 > 0:20:32This is ganache, that I'm putting on.
0:20:32 > 0:20:35I really enjoy decorating. It's one of the best parts.
0:20:35 > 0:20:39- How are we doing?- Just for a little sparkle, I like things bright.
0:20:39 > 0:20:42I do like things very nice and bright.
0:20:42 > 0:20:44And now... Ooh, it's OK. I've got it.
0:20:47 > 0:20:50I've just put the concrete icing on.
0:20:50 > 0:20:51Oh!
0:20:54 > 0:20:56Hopefully this will set in time.
0:20:57 > 0:21:00- Would you like this in the freezer? - Yes.- OK.
0:21:01 > 0:21:03- HIGH-PITCHED:- Like a glove!
0:21:06 > 0:21:09Bakers, we've only got five minutes left.
0:21:09 > 0:21:11A lot of nervous faces out there.
0:21:17 > 0:21:19- Probably need to get the cake out. - Yeah.
0:21:21 > 0:21:23Oh, no.
0:21:23 > 0:21:25- Ooh!- (Flat, flat, flat - that's it, that's it!)
0:21:27 > 0:21:29Oh!
0:21:29 > 0:21:32Well done!
0:21:37 > 0:21:41Yes! Yes!
0:21:48 > 0:21:50- You OK?- Yeah.
0:21:50 > 0:21:52- Sure?- Under pressure, Nigel.
0:21:53 > 0:21:56Bakers, that's it!
0:21:56 > 0:21:59Step away from your birthday cakes.
0:22:00 > 0:22:02It went horrible.
0:22:18 > 0:22:21Nigel, what a lovely cake. Love your roses.
0:22:21 > 0:22:24Your letters that you cut out from the fondant, that's a tricky,
0:22:24 > 0:22:27tricky job, and they are very nicely done.
0:22:27 > 0:22:31- Wow.- Nigel, you've made one or two of these before, haven't you?
0:22:31 > 0:22:33- Maybe a couple.- Maybe a couple of hundred?
0:22:33 > 0:22:36- Maybe 10, 20, 50, maybe? - THEY LAUGH
0:22:37 > 0:22:41Tastes to me like my childhood. Absolutely beautiful.
0:22:41 > 0:22:43And you made the jam yourself?
0:22:43 > 0:22:46- Yeah.- Delicious, and delicious.
0:22:46 > 0:22:48Commander A, congratulations, Corporal.
0:22:48 > 0:22:50You just got promoted.
0:23:01 > 0:23:03That is a very big cake!
0:23:04 > 0:23:07And I can tell that you practise your piping.
0:23:07 > 0:23:11It's not quite finished in the perfect way that you foresaw, but,
0:23:11 > 0:23:13as a mother, if my daughter gave that to me,
0:23:13 > 0:23:14I would be proud as punch.
0:23:14 > 0:23:16Let's go in.
0:23:17 > 0:23:19Look at that! It's still warm.
0:23:19 > 0:23:22Was there a layer of buttercream in the middle that's just
0:23:22 > 0:23:24- slightly melted?- Yeah, yeah.
0:23:26 > 0:23:28The top one's slightly overbaked,
0:23:28 > 0:23:31but the one underneath is baked perfectly.
0:23:31 > 0:23:33The ganache is lovely. Really smooth.
0:23:33 > 0:23:35Very nice, though. Well done.
0:23:43 > 0:23:47Billy, if I was an eight-year-old, I would be very happy to get this.
0:23:47 > 0:23:49I can tell it's a skate park.
0:23:49 > 0:23:50- Looks like it needs renovating... - Yeah!
0:23:50 > 0:23:52THEY LAUGH
0:23:52 > 0:23:54..but I can tell it's a skate park!
0:23:54 > 0:23:56I know you struggled a little bit with the fondant icing.
0:23:56 > 0:23:58Actually, I think it works in your favour.
0:23:58 > 0:23:59It's so creative, so colourful.
0:24:02 > 0:24:08It's a cross between a brownie and a sticky toffee pudding.
0:24:08 > 0:24:11With a little bit of fudge cake thrown in.
0:24:11 > 0:24:13- With a bit of fudge cake. - Gluten-free baking.
0:24:13 > 0:24:16It's very hard. You then forgot the milk.
0:24:16 > 0:24:18But you have absolutely pulled it round, Billy.
0:24:18 > 0:24:20- It's delicious.- Thanks.
0:24:29 > 0:24:33Oh, wow, Evie, I do like to be beside the seaside.
0:24:33 > 0:24:34What imagination.
0:24:34 > 0:24:36I love the creativity.
0:24:36 > 0:24:39That just makes me smile.
0:24:39 > 0:24:41That is what a birthday cake is all about!
0:24:43 > 0:24:45I'm expecting bright, bold colours.
0:24:45 > 0:24:48- Is that what we're going to get? - Yeah, hopefully.
0:24:48 > 0:24:50- Oh...- That's what we've got!
0:24:50 > 0:24:54- Very nice indeed.- I'm going to taste them individually because you've
0:24:54 > 0:24:57- flavoured this one with raspberry. - Mm-hm.
0:24:58 > 0:25:00- Mm!- Lemon?- Mm-hm.
0:25:02 > 0:25:04Blueberry?
0:25:05 > 0:25:08And I get raspberry and lemon and blueberry.
0:25:08 > 0:25:10And that is very cool.
0:25:10 > 0:25:12It's an absolutely fantastic cake.
0:25:12 > 0:25:14- Thank you.- You're the first person who's ever served me
0:25:14 > 0:25:17a cake on a bucket. Thank you!
0:25:19 > 0:25:21- NIGEL:- Evie's was such a good cake!
0:25:21 > 0:25:23Evie's was so colourful!
0:25:23 > 0:25:27I really liked how one was big. You had three...
0:25:27 > 0:25:29- Three whole tiers!- I know!
0:25:30 > 0:25:32So, judges, here we are again!
0:25:32 > 0:25:35- Another lovely day in the tent. - And your lovely faces.
0:25:35 > 0:25:39Which I can hardly see over the top of Shriyana's huge cake.
0:25:39 > 0:25:41- How did she get on? - It's beautifully piped.
0:25:41 > 0:25:43That's quite a tough thing to do.
0:25:43 > 0:25:45But she just had such big cakes
0:25:45 > 0:25:48that she left herself no time for the cooling and decoration.
0:25:48 > 0:25:52Nigel did a very simple cake, but he did it very well.
0:25:52 > 0:25:54It's a great, classic Victoria sponge.
0:25:54 > 0:25:56- Let's speak about Billy.- You got
0:25:56 > 0:25:59this lovely kind of gooey, mud cakey,
0:25:59 > 0:26:01- brownie texture.- You can see that, yeah.- Absolutely delicious.
0:26:01 > 0:26:05And for me, cos I'm a Londoner, I'm urban to the core,
0:26:05 > 0:26:08I love this sort of very rough street scene that's going on here.
0:26:08 > 0:26:12Evie - you had high praise indeed for this cake.
0:26:12 > 0:26:15She's set the scene. It's not just on the cake.
0:26:15 > 0:26:17You know, she's thought about the whole thing. It all works.
0:26:17 > 0:26:19It's a day at the beach. It really is.
0:26:19 > 0:26:22So, after the technical this morning, we had Billy and Evie in
0:26:22 > 0:26:25the top two. Would you say that has changed?
0:26:25 > 0:26:26No. I don't think it has.
0:26:26 > 0:26:28We're pretty much looking at the same top two.
0:26:28 > 0:26:31We've got a difficult decision on our hands.
0:26:36 > 0:26:39As you know, Allegra and Nadiya
0:26:39 > 0:26:41can only choose one of you to go through to the quarterfinals.
0:26:41 > 0:26:44And they have made that decision.
0:26:44 > 0:26:46This person is a thoughtful baker
0:26:46 > 0:26:50and has executed their vision calmly and creatively.
0:26:50 > 0:26:53The baker going through is...
0:27:01 > 0:27:05- ..Evie!- Hey-hey-hey! - THEY CLAP
0:27:05 > 0:27:07Well done, Evie!
0:27:07 > 0:27:09It feels amazing to be going through to the
0:27:09 > 0:27:13quarterfinals. I showed the judges that I am really good at baking.
0:27:13 > 0:27:17Well done! Can you believe it? She can't believe it!
0:27:17 > 0:27:20I think we all knew it was going to happen.
0:27:20 > 0:27:23She had so much passion and hidden energy in her cake that it was
0:27:23 > 0:27:26absolutely a no-brainer.
0:27:26 > 0:27:29Evie has creativity and she knows how to use her time.
0:27:29 > 0:27:31Well done!
0:27:31 > 0:27:33Today, Evie gave us great bakes,
0:27:33 > 0:27:35great flavours, and her cake had heart,
0:27:35 > 0:27:38and that's what we were looking for.
0:27:39 > 0:27:41'Tomorrow's bakers...'
0:27:41 > 0:27:44Hey! '..have a flipping good time...'
0:27:44 > 0:27:46This isn't going very well.
0:27:46 > 0:27:48'..and recreate a moment in history...'
0:27:48 > 0:27:52- You've just knocked his head off. - '..with biscuits.'
0:27:52 > 0:27:54HE EXHALES