0:00:02 > 0:00:03Starting at the Bake Off tent,
0:00:03 > 0:00:04we're going to see some dry ingredients,
0:00:04 > 0:00:06followed by some fluffy marshmallow clouds,
0:00:06 > 0:00:08which takes us into the late morning,
0:00:08 > 0:00:12with high temperatures of 200 degrees centigrade.
0:00:12 > 0:00:14As we head towards the afternoon,
0:00:14 > 0:00:18the steamy conditions will continue with an increase in pressure
0:00:18 > 0:00:21rising from the judges and heading towards the bakers.
0:00:21 > 0:00:25You may see some lemon drizzle on the horizon by late evening.
0:00:25 > 0:00:27Welcome to Junior Bake Off.
0:00:30 > 0:00:32It's flipping good fun in the tent...
0:00:32 > 0:00:34Hey!
0:00:34 > 0:00:36..with a chocolate pancake Technical.
0:00:36 > 0:00:38I'm going to need to wash my hands after this.
0:00:38 > 0:00:40But which baker will be consigned to history...
0:00:40 > 0:00:41You've just knocked his head off.
0:00:41 > 0:00:45- ..when re-creations occur... - Don't move.- ..in biscuits?
0:01:09 > 0:01:12It's day three of the heats and the judges will have to choose
0:01:12 > 0:01:15just one of these four bakers for the quarterfinals.
0:01:15 > 0:01:17So, who will it be?
0:01:17 > 0:01:19Well, this is nice.
0:01:19 > 0:01:23Ben is 11 and he's his school radio DJ near his home in Shropshire.
0:01:23 > 0:01:27In some things, like art and music, you can see your art,
0:01:27 > 0:01:28you can listen to the music,
0:01:28 > 0:01:31but in baking you can actually taste your work.
0:01:31 > 0:01:34Francesca from London is 11 years old
0:01:34 > 0:01:38and has practised her bakes on her grandad, who's a dim sum chef.
0:01:38 > 0:01:41I've just baked and baked and baked,
0:01:41 > 0:01:43so I'm just hoping that I've practised enough times
0:01:43 > 0:01:46to produce something that's not a complete flop.
0:01:46 > 0:01:4911-year-old Oliver is from Staffordshire.
0:01:49 > 0:01:50He's a black belt in karate
0:01:50 > 0:01:53and plays in goal for his school football team.
0:01:53 > 0:01:55Most of my friends didn't even know I was baking
0:01:55 > 0:01:58until I took in a couple of things for them to try.
0:01:58 > 0:02:00The comments they gave was quite good
0:02:00 > 0:02:02and I was really proud of myself.
0:02:02 > 0:02:04I don't have half the stuff in here.
0:02:04 > 0:02:06Is this really necessary?
0:02:06 > 0:02:08Ten-year-old Hannah from Birmingham
0:02:08 > 0:02:12was inspired to bake by her grandma, and she has another baking idol.
0:02:12 > 0:02:16I'm looking forward to meeting Nadiya because she won Bake Off
0:02:16 > 0:02:18last year and she baked for the Queen.
0:02:20 > 0:02:21It's really cool to bake for the Queen.
0:02:24 > 0:02:27The first of today's two challenges is the Technical,
0:02:27 > 0:02:30which tests the bakers' ability to follow a recipe -
0:02:30 > 0:02:32a recipe none of them has seen before.
0:02:34 > 0:02:36- Now, who likes pancakes?- I do!
0:02:36 > 0:02:38- Who likes chocolate?- I do!
0:02:38 > 0:02:40Well, put them together and you get
0:02:40 > 0:02:42this morning's Technical Challenge.
0:02:42 > 0:02:47Allegra and Nadiya would like you to make a chocolate pancake cake.
0:02:47 > 0:02:49- BOTH:- Hey! A chocolate pancake cake.
0:02:49 > 0:02:52- Hoo! A chocolate pancake cake. - That's enough of that.
0:02:52 > 0:02:55These consist of 12 pancakes sandwiched together
0:02:55 > 0:02:57with hazelnut chocolate spread,
0:02:57 > 0:03:01topped off with a chocolate ganache and crushed hazelnuts.
0:03:01 > 0:03:02Judges, what are you looking for?
0:03:02 > 0:03:07The absolute key is that your pancakes are as thin as possible.
0:03:07 > 0:03:10And we'd like you evenly distribute the chocolate and the hazelnut
0:03:10 > 0:03:14through the layers. And we want, at the end, a nice, neat stack.
0:03:14 > 0:03:15Excellent. Now, before we get started,
0:03:15 > 0:03:17have you all washed your hands?
0:03:17 > 0:03:19Let's have a look. I think they have, Sam.
0:03:19 > 0:03:20Looking pretty clean.
0:03:20 > 0:03:21You've got one hour and 30 minutes
0:03:21 > 0:03:23to complete your Technical Challenge.
0:03:23 > 0:03:26- The best of luck. On your marks... - Get set... BOTH:- Bake.
0:03:29 > 0:03:33A pancake cake is a French dessert known as a mille crepe.
0:03:33 > 0:03:35Flour in a large bowl.
0:03:35 > 0:03:36Mille, meaning a thousand.
0:03:36 > 0:03:39- Have you made this before?- No.
0:03:39 > 0:03:43But in this Technical, the judges are only demanding 12 layers.
0:03:43 > 0:03:46I have done pancakes before so I'm hoping it turns out all right.
0:03:49 > 0:03:51"Never a bad time for a pancake in my house" is what I say.
0:03:51 > 0:03:55We're looking for those 12 lovely layers covered in the gorgeous,
0:03:55 > 0:03:58shiny ganache topped with the hazelnut.
0:03:58 > 0:04:00I think we should get in.
0:04:00 > 0:04:03You can see that those hazelnuts are distributed right from the centre
0:04:03 > 0:04:04all the way out.
0:04:06 > 0:04:09Mmm. Because they're nice and thin, easy to get through,
0:04:09 > 0:04:11the chocolate eases into your mouth.
0:04:11 > 0:04:14And the big crunch of the roasted hazelnuts on top.
0:04:14 > 0:04:16But this can go wrong right at the start
0:04:16 > 0:04:18because if they don't beat their batter properly
0:04:18 > 0:04:21and get all the flour really worked into the milk,
0:04:21 > 0:04:24then they're never ever going to be able to make nice, light pancakes.
0:04:29 > 0:04:33So, I've put in flour, eggs, bit of salt, vanilla extract.
0:04:33 > 0:04:35That's pretty much it.
0:04:37 > 0:04:38Need some liquid in it.
0:04:41 > 0:04:43My batter is a bit lumpy.
0:04:43 > 0:04:46I'm going to mix it a bit more so it's lump-free.
0:04:47 > 0:04:51It should be, like, a liquid and not like this.
0:04:54 > 0:04:56- Hi, Ben.- Hiya.
0:04:56 > 0:05:00- How are we doing?- I think I've got a pretty good batter here.
0:05:00 > 0:05:02I just need to get it down from the sides a little bit.
0:05:02 > 0:05:05- Are you happy with this consistency? - I'm pretty happy.
0:05:05 > 0:05:08I just thought that it might be a little bit better
0:05:08 > 0:05:10- without as much fluid. - Good luck.- Thank you.
0:05:10 > 0:05:11Pan's getting nice and hot.
0:05:11 > 0:05:13- Let's have some nice, thin pancakes, please.- Thank you.
0:05:14 > 0:05:17- MARK:- If you want to try this at home...
0:05:17 > 0:05:21I'm putting some butter in the pan so the pancakes won't stick.
0:05:21 > 0:05:24..tell a grown-up so they know what you're up to.
0:05:24 > 0:05:26I love pancakes.
0:05:26 > 0:05:29Ladling an equal amount of batter into the bubbling butter
0:05:29 > 0:05:31should ensure the pancakes are the same size.
0:05:31 > 0:05:34It's a little bit too thick, it's a little bit lumpy, as well.
0:05:34 > 0:05:36I'm going to go and put some more milk in now.
0:05:37 > 0:05:41All 12 layers should turn out a nice even colour.
0:05:41 > 0:05:44I'm looking for it to be golden brown on the underside
0:05:44 > 0:05:47and then I'll flip it over.
0:05:49 > 0:05:51That's better. That's a much better pancake.
0:05:51 > 0:05:54Some people say that the first one is like a trial run.
0:05:54 > 0:05:56Yeah, I'd definitely agree with that.
0:06:00 > 0:06:01Ready for the flip.
0:06:03 > 0:06:05- Yes.- Ben, nice one.
0:06:05 > 0:06:07I can't flip pancakes.
0:06:11 > 0:06:12OK.
0:06:18 > 0:06:20This isn't going very well.
0:06:24 > 0:06:26Burnt. It's not the best pancake,
0:06:26 > 0:06:29but at least it's got a little bit better shape
0:06:29 > 0:06:30than this one over here.
0:06:30 > 0:06:34I haven't burnt any yet and I'm hoping it will carry on like that.
0:06:36 > 0:06:37This is my fifth
0:06:37 > 0:06:40and I haven't got much batter left.
0:06:40 > 0:06:41I think I might need to make some more.
0:06:41 > 0:06:44I've made six so far,
0:06:44 > 0:06:47but I think that one kind of burnt.
0:06:47 > 0:06:49It's a little bit nerve-racking, looking over the workbench
0:06:49 > 0:06:52and seeing that I've got close competition.
0:06:55 > 0:06:57- Here we go.- You'll make me drop it.
0:06:57 > 0:06:59- Oh, we won't.- Sorry.
0:06:59 > 0:07:00Hey!
0:07:00 > 0:07:04This is the eighth. After this I never want to make pancakes again.
0:07:06 > 0:07:08- Wow.- That's amazing. - Awesome.- So uniform.
0:07:08 > 0:07:10I've got to say, Francesca,
0:07:10 > 0:07:13you seem to be in complete control of what you're doing.
0:07:13 > 0:07:14- Yes.- Yeah?
0:07:15 > 0:07:17I'm kind of a bit of a bit of a control freak.
0:07:17 > 0:07:20I like to be in control, otherwise I feel things are going to go
0:07:20 > 0:07:22out of hand and then they're going to fail.
0:07:22 > 0:07:25That's definitely going to help you in the Bake Off tent.
0:07:25 > 0:07:26- Yeah, all right?- Yeah.
0:07:27 > 0:07:291, 2, 3, 4...
0:07:29 > 0:07:315, 6, 7...
0:07:31 > 0:07:328, 9, 10, 11...
0:07:32 > 0:07:3412.
0:07:34 > 0:07:36Bakers, you are halfway through.
0:07:36 > 0:07:38You've got 45 minutes left.
0:07:39 > 0:07:43With their pancakes lined up, the bakers can now move on
0:07:43 > 0:07:45to making the chocolate ganache topping.
0:07:45 > 0:07:47I haven't actually made ganache before,
0:07:47 > 0:07:49so I'm hoping that this works.
0:07:49 > 0:07:52I need to heat up cream until it's just boiling
0:07:52 > 0:07:54and then pour it over dark chocolate and then stir
0:07:54 > 0:07:56until the cream melts the chocolate.
0:07:57 > 0:08:00One of the tricks that I find is just to put the cream
0:08:00 > 0:08:01just at boiling point.
0:08:04 > 0:08:06I don't think the cream was hot enough,
0:08:06 > 0:08:08so the chocolate hasn't melted.
0:08:08 > 0:08:11So I think I'll just keep putting it on here
0:08:11 > 0:08:13just to get a little bit of the heat.
0:08:13 > 0:08:16I'm just warning you, don't over-boil your cream
0:08:16 > 0:08:19because I did that and it's turned out rather mushy.
0:08:19 > 0:08:21If ganache gets too hot,
0:08:21 > 0:08:24the cocoa solids and the fat start to separate,
0:08:24 > 0:08:27giving it a grainy rather than shiny texture.
0:08:27 > 0:08:29Bakers, you have 15 minutes left.
0:08:30 > 0:08:34With all of the elements prepared, it's time to assemble.
0:08:34 > 0:08:38Take a pancake and then you spread hazelnut spread on it
0:08:38 > 0:08:40and then you sprinkle the chopped hazelnuts on it.
0:08:41 > 0:08:44I'm not really happy with how it's going,
0:08:44 > 0:08:49but I think if I keep on trying and we'll see what the end result is.
0:08:53 > 0:08:54I forgot the hazelnuts.
0:09:04 > 0:09:07This is my chocolate ganache and then I'll top it
0:09:07 > 0:09:09with some chopped hazelnuts.
0:09:09 > 0:09:12I intend to put a smiley face on the top.
0:09:12 > 0:09:14This is going to make it stand out a bit.
0:09:14 > 0:09:17Bakers, two minutes left.
0:09:18 > 0:09:21- You scared Hannah to death. - Sorry, Hannah.
0:09:21 > 0:09:25My number one saying, it doesn't have to be neat to be nice.
0:09:27 > 0:09:29It's a bit messy.
0:09:29 > 0:09:32I'm going to need to wash my hands after this.
0:09:33 > 0:09:35OK, bakers, that's it, stop what you're doing.
0:09:37 > 0:09:38Mine's horrible!
0:09:38 > 0:09:42Could you please bring your pancake stacks over to the gingham altar?
0:09:45 > 0:09:48The judges were looking for a neat stack of 12 thin pancakes
0:09:48 > 0:09:52with an even distribution of nuts and chocolate between the layers,
0:09:52 > 0:09:54all covered in a shiny chocolate ganache.
0:09:57 > 0:10:01Ben, we've got lots of hazelnut, which I like,
0:10:01 > 0:10:03and a lovely, glossy ganache.
0:10:06 > 0:10:08- That's yum. - It is very delicious indeed.
0:10:08 > 0:10:11You've got a judicious, nice amount of chocolate in there.
0:10:11 > 0:10:14One thing, Ben, I'm not seeing quite as much golden
0:10:14 > 0:10:18- on the actual pancakes as I might do.- Yeah, but otherwise good.
0:10:20 > 0:10:22Francesca, I have one word for you - boom!
0:10:22 > 0:10:24Absolutely gorgeous.
0:10:24 > 0:10:26You can see there's a lovely distribution of the chocolate
0:10:26 > 0:10:30and the hazelnut all the way through. Lovely, glossy ganache.
0:10:30 > 0:10:31We're going in.
0:10:31 > 0:10:33I've got ooze, I've got squish!
0:10:35 > 0:10:37Mm, mm, mm, mm, mmm!
0:10:37 > 0:10:40It's so important to get enough hazelnut all the way through.
0:10:40 > 0:10:43It's not too much, it's not too little, it's just right.
0:10:43 > 0:10:45- Fabulous.- Delicious.
0:10:45 > 0:10:49Oliver, we like a bit of personalisation in the tent
0:10:49 > 0:10:50and you've certainly done that.
0:10:50 > 0:10:52But the ganache has lost its gloss.
0:10:52 > 0:10:55- You probably overheated the cream slightly.- Yeah.
0:10:57 > 0:10:59Your pancakes are cooked really well,
0:10:59 > 0:11:01but I think you might have forgotten the hazelnuts.
0:11:01 > 0:11:03- On a few layers.- On a few layers.
0:11:03 > 0:11:05So it's got nothing to hold that spread with.
0:11:06 > 0:11:10Hannah, looking at it straight away, your ganache is lovely and shiny,
0:11:10 > 0:11:11but I want more of it.
0:11:12 > 0:11:14You haven't got it on top,
0:11:14 > 0:11:16but you've got plenty of spread on the inside.
0:11:16 > 0:11:18You can see the hazelnuts are basically in the middle,
0:11:18 > 0:11:20which is why it's given it that shape.
0:11:22 > 0:11:25They are cooked well.
0:11:25 > 0:11:26Did some of them go a little bit over?
0:11:26 > 0:11:28- I think so.- You can just taste it.
0:11:28 > 0:11:31It's slightly, kind of, a bit more golden.
0:11:31 > 0:11:33- OK.- But apart from that, it's delicious.- Thank you.
0:11:34 > 0:11:37Nadiya and Allegra will now decide
0:11:37 > 0:11:40which two pancake cakes are their favourites.
0:11:41 > 0:11:45The first of our top two pancake cakes is Francesca's
0:11:45 > 0:11:48- for making it as good as I could. - Thank you.
0:11:48 > 0:11:50And the second person is Ben,
0:11:50 > 0:11:53for making a very, very delicious pancake cake.
0:11:55 > 0:11:58Allegra said it was as good as anything she would have made,
0:11:58 > 0:12:00so I'm really happy to hear that
0:12:00 > 0:12:04and really proud that I made it to her standards.
0:12:04 > 0:12:07I'm really overwhelmed about coming in the top two.
0:12:07 > 0:12:09It gives me a real boost for my Showstopper,
0:12:09 > 0:12:11gives me loads of confidence.
0:12:11 > 0:12:13I'm happy to see the back of pancakes forever.
0:12:15 > 0:12:18For the next challenge, our bakers are going to need to do some
0:12:18 > 0:12:21history research to create a biscuit.
0:12:21 > 0:12:24I've actually got a historical biscuit right here.
0:12:24 > 0:12:26How exciting.
0:12:26 > 0:12:29Wow! Is that actual chewing gum?
0:12:29 > 0:12:32- Yeah.- And is that genuine mould?
0:12:32 > 0:12:34- I think it is.- Oh, my goodness!
0:12:34 > 0:12:36How old is this biscuit?
0:12:36 > 0:12:37Maybe a decade old.
0:12:37 > 0:12:39And how did you come to get it in your possession?
0:12:39 > 0:12:41I found it down the back of the sofa.
0:12:41 > 0:12:42Fascinating.
0:12:52 > 0:12:54Bakers, it's Showstopper time.
0:12:54 > 0:12:58This afternoon, Allegra and Nadiya would like you to recreate
0:12:58 > 0:13:02a moment in history in biscuit form.
0:13:02 > 0:13:06It needs to be a minimum of 12 biscuits.
0:13:06 > 0:13:08You've got 90 minutes.
0:13:08 > 0:13:09- On your marks...- Get set... BOTH:- Bake.
0:13:15 > 0:13:16I'm pretty prepared for this bake.
0:13:18 > 0:13:21NADIYA: The bakers have to think about the creative aspect,
0:13:21 > 0:13:23but there is a big element of engineering
0:13:23 > 0:13:25throughout the whole thing.
0:13:25 > 0:13:27We want to see them stand up straight
0:13:27 > 0:13:28and we want to see some sort of construction.
0:13:28 > 0:13:31They must be really careful about the kind of glue they use
0:13:31 > 0:13:34to hold their structure together to get their biscuit upright,
0:13:34 > 0:13:37because otherwise we could just be looking at a lot of rubble.
0:13:37 > 0:13:42I put butter, flour, caster sugar and bicarb into the mix
0:13:42 > 0:13:45and then I blitz until it looks like breadcrumbs.
0:13:45 > 0:13:47Three of the bakers are making gingerbread,
0:13:47 > 0:13:51an ideal biscuit dough for 3-D structures.
0:13:51 > 0:13:54Then you add golden syrup and egg until it binds together.
0:13:56 > 0:13:58It's the addition of sticky golden syrup
0:13:58 > 0:14:01that gives the gingerbread its strength.
0:14:01 > 0:14:04I am making a tribute to the London 2012 Olympics.
0:14:04 > 0:14:08I think it's quite an important time in Olympic history.
0:14:08 > 0:14:12On my podiums we've got gingerbread men who have obviously won medals.
0:14:12 > 0:14:16My brother has ginger hair and he can run extremely fast,
0:14:16 > 0:14:18so we always say he has got ginger power.
0:14:18 > 0:14:22As well as his gingerbread champions on gingerbread podiums,
0:14:22 > 0:14:25Ben is also creating a London 2012 banner
0:14:25 > 0:14:28in vanilla shortbread biscuit.
0:14:28 > 0:14:29So, how many biscuits are you making?
0:14:29 > 0:14:31About 30 to 40.
0:14:31 > 0:14:33About 30 to 40?
0:14:33 > 0:14:35- You have only got 90 minutes!- Yes.
0:14:35 > 0:14:37So, would you like to be in the Olympics?
0:14:37 > 0:14:39If there was a squash event I'd definitely...
0:14:39 > 0:14:41- Badminton, me, mate. - He likes his badminton.
0:14:41 > 0:14:43- Squash county champion. - Are you?- Yeah.
0:14:43 > 0:14:45I'd love to see you play Sam at squash.
0:14:45 > 0:14:48- I'd pay, I'd pay.- No, badminton. - Yeah, well, play that.
0:14:48 > 0:14:51- I'll smash you at badminton, kid. - All right, calm down!
0:14:51 > 0:14:53- All right. Hey...- I'll smash him.
0:14:53 > 0:14:56Hey, easy, easy.
0:14:56 > 0:14:59- Ben, good luck, mate.- Thank you. - Good luck. And you, calm down.
0:14:59 > 0:15:01I'll see you on the court, I'll see you on the court.
0:15:01 > 0:15:03No, no, now let him bake his biscuits.
0:15:11 > 0:15:15I chose this because I really enjoy learning about the Romans.
0:15:15 > 0:15:18So I'm going to do a biscuit recreation
0:15:18 > 0:15:20of the eruption of Mount Vesuvius.
0:15:20 > 0:15:22So I'll be recreating the town of Pompeii
0:15:22 > 0:15:25with all of the people fleeing from the volcano,
0:15:25 > 0:15:28and the volcano's going to be erupting strawberry jam.
0:15:28 > 0:15:31Francesca's Pompeiians, along with their horses,
0:15:31 > 0:15:34will be flavoured with orange zest and cocoa.
0:15:34 > 0:15:38She's building them a three-storey amphitheatre and a chocolate house.
0:15:38 > 0:15:39- Hi, Francesca.- Hi.
0:15:39 > 0:15:41What is your base dough?
0:15:41 > 0:15:43It was originally a gingerbread dough,
0:15:43 > 0:15:45but I looked up what kind of flavours the Romans enjoyed
0:15:45 > 0:15:48and orange was a very, very popular flavour.
0:15:48 > 0:15:52So I asked myself what flavour goes with orange and the most obvious
0:15:52 > 0:15:55answer is chocolate, so I'm kneading the cocoa in.
0:15:55 > 0:15:56Have you ever had any problems?
0:15:56 > 0:16:00Sometimes when I add too much cocoa it tastes bitter or it cracks
0:16:00 > 0:16:02in the oven because it's quite dry.
0:16:02 > 0:16:05After this morning, I've got high expectations.
0:16:10 > 0:16:12So, I quite like space,
0:16:12 > 0:16:16so my Showstopper is an orange gingerbread recreation
0:16:16 > 0:16:19of Neil Armstrong's landing on the moon.
0:16:19 > 0:16:22So I'm making a 3-D rocket with a moon, some stars,
0:16:22 > 0:16:24an astronaut and a flag.
0:16:24 > 0:16:28Hannah will decorate her orange gingerbread rocket with royal icing.
0:16:28 > 0:16:30Neil Armstrong will be sticking his flag
0:16:30 > 0:16:32into a chocolate chip cookie moon.
0:16:35 > 0:16:37I think the hardest bit is assembling everything
0:16:37 > 0:16:41because I've got to make it stand up and it has to be 3-D.
0:16:41 > 0:16:45It has fallen a few times, but I've managed to quickly get it back up.
0:16:47 > 0:16:50Oliver is the only baker who isn't making gingerbread.
0:16:50 > 0:16:53It's a bit like shortbread but it's a bit softer,
0:16:53 > 0:16:56and it's lemon and almond mixed together.
0:16:56 > 0:17:00I'm going to be making a re-enactment of swan-upping,
0:17:00 > 0:17:04which is an event that started way back,
0:17:04 > 0:17:07and it's where they count all of the cygnets on the River Thames.
0:17:07 > 0:17:11Oliver's biscuit depiction of this annual event will feature 12 swans
0:17:11 > 0:17:15sandwiched between lemon-flavoured vanilla fondant icing.
0:17:15 > 0:17:17They'll sit on a giant shortbread biscuit
0:17:17 > 0:17:20topped with a royal icing River Thames.
0:17:21 > 0:17:24It's quite a snappy biscuit.
0:17:24 > 0:17:26It should snap,
0:17:26 > 0:17:30but then on the inside it should be smooth and light.
0:17:30 > 0:17:35Once I've made this dough, it goes into the fridge to cool,
0:17:35 > 0:17:39because when I chill it, it helps it keep its shape.
0:17:46 > 0:17:48Ben is wasting no time chilling.
0:17:48 > 0:17:50Right, that's the first lot done.
0:17:50 > 0:17:53I've got a lot to do, you know? 30 biscuits, I think,
0:17:53 > 0:17:55in total. A minimum of 12.
0:17:55 > 0:17:58I haven't stuck to the brief again, I never do.
0:18:02 > 0:18:03I'm rolling out my dough.
0:18:03 > 0:18:07I'm using these rolling pin guides to make sure I get
0:18:07 > 0:18:10a really even biscuit so that they all cook at the same rate.
0:18:14 > 0:18:16The reason I'm putting it in between two pieces of parchment paper
0:18:16 > 0:18:18is because if you don't,
0:18:18 > 0:18:20the dough will actually crack while you're rolling it.
0:18:20 > 0:18:24It should be about a centimetre thick.
0:18:24 > 0:18:26My gran bought my swan cutters for me,
0:18:26 > 0:18:29which are really helpful because they allow you to have
0:18:29 > 0:18:31the intricate design on the swan.
0:18:33 > 0:18:37I'm preparing pieces of biscuit for my Roman amphitheatre,
0:18:37 > 0:18:40which is where the Romans watched gladiators.
0:18:40 > 0:18:44I'm baking them around a can so that they turn out round,
0:18:44 > 0:18:47and then when I take two halves and join them together
0:18:47 > 0:18:50they will, hopefully, form a circular amphitheatre.
0:18:50 > 0:18:53Bakers, you have had half your time. You've got 45 minutes left.
0:18:57 > 0:18:59With the first batch of biscuits baking,
0:18:59 > 0:19:02Hannah and Oliver are moving on to their bases.
0:19:03 > 0:19:06I am weighing out my cookie dough for my moon.
0:19:06 > 0:19:08It will be one big biscuit.
0:19:08 > 0:19:10I'll do them in, like, blobs,
0:19:10 > 0:19:14so then it will merge together and give it a bumpy effect.
0:19:15 > 0:19:17This is shaped a bit like a river,
0:19:17 > 0:19:19which is supposed to signify the River Thames.
0:19:21 > 0:19:23Oh! An arm's dropped off again.
0:19:24 > 0:19:28The flour basically keeps it from breaking up, or it should do.
0:19:28 > 0:19:30Not really in this case.
0:19:37 > 0:19:38Right, OK, these need to come out.
0:19:40 > 0:19:41Oh, dear.
0:19:44 > 0:19:46- Oh, they look wicked!- Thank you.
0:19:49 > 0:19:53The biscuits have spread slightly, so not quite according to plan,
0:19:53 > 0:19:55but I'll have to do what I have.
0:19:55 > 0:19:58Pretty happy, yeah, they're nice and...soft.
0:19:58 > 0:20:00That's not a good sign.
0:20:00 > 0:20:03OK, I'm just going to whack them in the oven for a while longer.
0:20:05 > 0:20:06- Oh, is that the moon?- Yeah.
0:20:07 > 0:20:09Oh!
0:20:09 > 0:20:10- It's good.- I love that.
0:20:10 > 0:20:13You've even got the craters and stuff like that.
0:20:13 > 0:20:17We all know that the moon is made of cheese, so,
0:20:17 > 0:20:18is there any cheese in this?
0:20:18 > 0:20:20- No.- Oh!- Oh, ah...
0:20:23 > 0:20:25OK, bakers, you've had one hour.
0:20:25 > 0:20:28You've got half an hour left.
0:20:28 > 0:20:31So, I'm going to glue here, but first I need to decorate.
0:20:31 > 0:20:34Oh, God, this is snapping.
0:20:34 > 0:20:37I'm going to hope I can glue this together.
0:20:37 > 0:20:38This is royal icing.
0:20:38 > 0:20:42Hannah's royal icing is made by mixing icing sugar with water,
0:20:42 > 0:20:44which hardens once dry.
0:20:44 > 0:20:46I'm going to divide it into thirds.
0:20:46 > 0:20:49So it's going to be red, white and blue for the American flag,
0:20:49 > 0:20:51because Neil Armstrong was from America.
0:20:53 > 0:20:55Ben is still making biscuits.
0:20:55 > 0:20:58These are to construct the podium.
0:20:58 > 0:21:02It's very, very hard, trying to get them not to break.
0:21:03 > 0:21:05These look brilliant!
0:21:05 > 0:21:09You've just knocked his head off, but other than that, fantastic.
0:21:18 > 0:21:20Right, here comes the hard part.
0:21:20 > 0:21:22Ben is using buttercream icing as his glue,
0:21:22 > 0:21:26which is made by mixing icing sugar and butter.
0:21:26 > 0:21:30The purpose of this white icing is just to try and give the podium here
0:21:30 > 0:21:32a little bit more support
0:21:32 > 0:21:35and give it more of a chance of standing up, really.
0:21:37 > 0:21:38This is not working.
0:21:40 > 0:21:44This is apricot jam, which should help it stick to the biscuit.
0:21:46 > 0:21:49They've all got sad faces on them because they're running away
0:21:49 > 0:21:51from a volcanic eruption,
0:21:51 > 0:21:54which is probably not the most happy of places.
0:21:55 > 0:21:58I'm a little bit worried,
0:21:58 > 0:22:02but I think I can get it done in time.
0:22:03 > 0:22:06I texturised the fondant so that it looks like grass,
0:22:06 > 0:22:09and it makes a really good foothold so that they stay up
0:22:09 > 0:22:11when you put them into the grass.
0:22:13 > 0:22:17I'm trying to stick now the gingerbread to the podiums.
0:22:17 > 0:22:20Bakers, you have ten minutes left.
0:22:22 > 0:22:25This is not holding up.
0:22:25 > 0:22:26The stress is getting to me.
0:22:26 > 0:22:29I don't think I'm going to get it all done.
0:22:29 > 0:22:31I've got to stand the rocket up.
0:22:31 > 0:22:33- OK, yeah, yeah, yeah. - They need to slide in.
0:22:33 > 0:22:36- So you need to get that stable and then that slides in there.- Yeah.
0:22:36 > 0:22:37Just stay on.
0:22:39 > 0:22:40Damn.
0:22:40 > 0:22:42Go on, Hannah, go on.
0:22:44 > 0:22:46- That's it, that's staying. - All right!
0:22:46 > 0:22:48Don't move, don't move.
0:22:51 > 0:22:54I'm a little bit worried.
0:22:56 > 0:22:57I think that's OK.
0:22:57 > 0:22:5960 seconds, bakers.
0:23:04 > 0:23:05Right, that's it.
0:23:06 > 0:23:10Bakers, step away from your creations.
0:23:17 > 0:23:21Baking in the tent and the time condition I found quite stressful.
0:23:21 > 0:23:24I was a bit rushed again.
0:23:24 > 0:23:25Bwhooof!
0:23:26 > 0:23:28The brief was to give us a biscuit that stood up
0:23:28 > 0:23:31and you've absolutely done that. Great rocket.
0:23:31 > 0:23:33And not only that, it feels absolutely rock solid.
0:23:33 > 0:23:35I particularly like the crater on the bottom.
0:23:35 > 0:23:38Did you run out of time to cover the stars and the face?
0:23:38 > 0:23:40- Yeah.- I think that's the only thing that's missing.
0:23:40 > 0:23:42Shall we try it?
0:23:42 > 0:23:43Mmm!
0:23:43 > 0:23:46The combination of the ginger and the orange is perfect.
0:23:46 > 0:23:47Delicious. Really nice.
0:23:47 > 0:23:50And that little bit of sweetness that comes from the icing.
0:23:50 > 0:23:53- Nicely done, Hannah, thank you very much.- Thank you.
0:23:57 > 0:24:00It absolutely, excuse me, takes the biscuit,
0:24:00 > 0:24:02for being the biggest Showstopper we've ever had.
0:24:02 > 0:24:05The detail here - I love the finishing line...
0:24:05 > 0:24:06But it's a little messy, Ben.
0:24:09 > 0:24:11Mm, that's got a lovely kick to it at the back.
0:24:11 > 0:24:14Beautifully baked. And you wanted ginger for your brother
0:24:14 > 0:24:16because he's got ginger power. That biscuit's got ginger power.
0:24:16 > 0:24:18You've got to try the vanilla biscuits.
0:24:20 > 0:24:23They are delicious and buttery crisp.
0:24:23 > 0:24:26Yeah, the ginger's good, but the vanilla's great.
0:24:33 > 0:24:37Beautifully done. I mean, I'm so impressed with those figures.
0:24:37 > 0:24:39- It's time to eat a biscuit. - Let's try.
0:24:42 > 0:24:44The biscuit is cooked really well.
0:24:44 > 0:24:46It's crisp, it's buttery, it's delicious,
0:24:46 > 0:24:48but it doesn't need to be sandwiched
0:24:48 > 0:24:50with two layers of fondant.
0:24:50 > 0:24:52Too sweet. But, for me, that's a good bake.
0:24:52 > 0:24:54Your swans would swim away happily, Oliver, good job.
0:25:02 > 0:25:05The way you've made the amphitheatre was extraordinary.
0:25:05 > 0:25:06Huge technical detail here.
0:25:06 > 0:25:09The piping, it is truly a work of art.
0:25:09 > 0:25:12You can see each of them have their own individual expressions
0:25:12 > 0:25:14of fear and horror.
0:25:16 > 0:25:18That's perfectly baked underneath.
0:25:18 > 0:25:20Deliciously crisp.
0:25:20 > 0:25:22Simply cooked, but nicely done,
0:25:22 > 0:25:25as good as any gingerbread you'll ever taste.
0:25:25 > 0:25:28And also it's just so confidently stuck in there.
0:25:28 > 0:25:31- A really good bit of judgment, really.- Thank you.
0:25:34 > 0:25:36You're really good.
0:25:36 > 0:25:38Everybody's was really good.
0:25:38 > 0:25:40Only one can go through, though.
0:25:40 > 0:25:42So, judges, this morning,
0:25:42 > 0:25:45Technical Challenge was the pancake chocolate cake.
0:25:45 > 0:25:47Francesca, she really stood out, didn't she?
0:25:47 > 0:25:50- She absolutely smashed it. - Ben, Oliver and Hannah,
0:25:50 > 0:25:52they were competing with something that was perfect,
0:25:52 > 0:25:53so, you know, it was tough.
0:25:53 > 0:25:57But Ben was the one that you decided to put in your top two this morning.
0:25:57 > 0:25:58How did Ben do this afternoon?
0:25:58 > 0:26:01We asked for 12 biscuits, we got three times the amount.
0:26:01 > 0:26:04If he'd scaled it back slightly, he could have used his time better.
0:26:04 > 0:26:06- What about Oliver? - We could have had less fondant,
0:26:06 > 0:26:09it was really, really sweet. But his bakes were really good.
0:26:09 > 0:26:11Hannah, she didn't finish off her stars, did she?
0:26:11 > 0:26:13But she iced her rocket ship beautifully.
0:26:13 > 0:26:15And Francesca?
0:26:15 > 0:26:19I mean, really, it's just so imaginative and so well executed.
0:26:19 > 0:26:23We've got great baking, a little bit of architecture, and bravery,
0:26:23 > 0:26:25which is exactly what we want in this tent.
0:26:25 > 0:26:28OK, is this going to be a long deliberation, do you think?
0:26:28 > 0:26:30- I think we know. - I think we know, too.
0:26:33 > 0:26:34Well, bakers, what can we say?
0:26:34 > 0:26:36You've all been absolutely brilliant.
0:26:36 > 0:26:40However, you do know that Allegra and Nadiya can only take one of you
0:26:40 > 0:26:42through to the quarterfinals.
0:26:42 > 0:26:47This baker has illustrated extraordinary technical ability
0:26:47 > 0:26:49and creative brilliance.
0:26:49 > 0:26:52The person going through to the quarterfinals is...
0:26:59 > 0:27:00..Francesca.
0:27:02 > 0:27:03Well done, Francesca.
0:27:06 > 0:27:08I'm honestly just shocked.
0:27:08 > 0:27:09Fantastic, well done.
0:27:09 > 0:27:12Francesca, she is not only a great baker,
0:27:12 > 0:27:15but she's managed to engineer a biscuit building.
0:27:15 > 0:27:17Well done.
0:27:17 > 0:27:20She gave us this moment in history that was just mesmerising
0:27:20 > 0:27:22and a great bake, too.
0:27:22 > 0:27:25Between now and the quarterfinals, I'm just going to carry on baking
0:27:25 > 0:27:29and make sure my next Showstopper is perfect for the tent.
0:27:30 > 0:27:33- Next time...- Oh!- ..the bakers take a trip around the globe...
0:27:33 > 0:27:35- Good day, mate.- G'day, mate.
0:27:35 > 0:27:37..using exotic ingredients...
0:27:37 > 0:27:39Any good?
0:27:39 > 0:27:41..that are a first for the judges.
0:27:41 > 0:27:42It's like nothing I've tasted before.