0:00:02 > 0:00:04So, here we are again at the Bake Off tent and today...
0:00:04 > 0:00:06- Sam, can I just stop you there for one second?- Yeah, sure.
0:00:06 > 0:00:08I've written a link especially for this
0:00:08 > 0:00:09and I think I should be the one that does it.
0:00:09 > 0:00:11Fine, mate, yeah. You go ahead. Yeah. Sell the show.
0:00:11 > 0:00:14OK. Cameras back, please. Cameras back.
0:00:14 > 0:00:16- Let me get ready.- OK.
0:00:16 > 0:00:18Cue dramatic music, please.
0:00:18 > 0:00:20DRAMATIC MUSIC
0:00:20 > 0:00:26Four new bakers, two challenges, one quarterfinal place up for grabs.
0:00:26 > 0:00:29Allegra and Nadiya have got a tough job on their hands.
0:00:29 > 0:00:31Welcome to...
0:00:31 > 0:00:34- The One Show.- Oh!
0:00:34 > 0:00:36- It's the wrong show, isn't it?- Ah!
0:00:36 > 0:00:39- Welcome to Junior Bake Off.- Ah!
0:00:40 > 0:00:43Today's bakes take us around the globe...
0:00:43 > 0:00:44- G'day, mate.- G'day, mate.
0:00:44 > 0:00:46..with a fruity French Technical...
0:00:46 > 0:00:48Ooh!
0:00:48 > 0:00:50..and exotic Showstoppers...
0:00:50 > 0:00:52- Any good?- Nah!
0:00:52 > 0:00:55..that surprise even the judges.
0:00:55 > 0:00:58That buttercream is like nothing I've tasted before.
0:01:20 > 0:01:23Four talented bakers are about to take on two challenges...
0:01:23 > 0:01:25I'm so excited.
0:01:25 > 0:01:28..before one of them wins today's heat.
0:01:28 > 0:01:30Ice-cream scoop!
0:01:30 > 0:01:32Ten-year-old Mack used to watch Bake Off
0:01:32 > 0:01:34when he was living in Australia.
0:01:34 > 0:01:36His family moved back to Cardiff last year.
0:01:36 > 0:01:40The first time I saw the Bake Off tent I was like,
0:01:40 > 0:01:42"I can't believe it's actually the Bake Off tent!"
0:01:42 > 0:01:46It was just the best moment of my life.
0:01:46 > 0:01:47How much sieves do you have?
0:01:47 > 0:01:48I have three.
0:01:48 > 0:01:5211-year-old Millie from Swindon takes her baking inspiration
0:01:52 > 0:01:53from both sides of her family.
0:01:53 > 0:01:57I do a lot of Danish recipes using cinnamon.
0:01:57 > 0:02:03My mum is from England so I also make meringues,
0:02:03 > 0:02:05Victoria sandwiches, cupcakes.
0:02:05 > 0:02:08When baking at home in the West Midlands,
0:02:08 > 0:02:1111-year-old Rosie has a lot to put up with.
0:02:11 > 0:02:13I have budgies in the kitchen.
0:02:13 > 0:02:16When we first got them, they were really distracting
0:02:16 > 0:02:19but now I've kind of got used to them squawking in my ear.
0:02:19 > 0:02:21- Nervous?- Yeah...ish.
0:02:21 > 0:02:26Zac from London is 11 and dreams of one day opening his own bakery.
0:02:26 > 0:02:29I want to win Junior Bake Off because I've spent a lot of time
0:02:29 > 0:02:33researching and baking and it would be a huge step
0:02:33 > 0:02:34in my baking career.
0:02:36 > 0:02:39First, our bakers will take on the Technical Challenge designed to put
0:02:39 > 0:02:41their baking knowledge to the test,
0:02:41 > 0:02:43as the recipe is a complete surprise.
0:02:45 > 0:02:46Morning, bakers.
0:02:46 > 0:02:48- You all all right?- Yes.
0:02:48 > 0:02:50Welcome to the Junior Bake Off tent.
0:02:50 > 0:02:52Your challenges today have got
0:02:52 > 0:02:55- a little bit of an international flavour to them.- Mm!
0:02:55 > 0:02:57And the first one is the Technical.
0:02:57 > 0:03:02Now our judges would like you to follow one of Nadiya's recipes
0:03:02 > 0:03:06for clafoutis abricots.
0:03:06 > 0:03:10Basically, a French apricot batter flan.
0:03:10 > 0:03:11Words of wisdom, please.
0:03:11 > 0:03:15So, a clafoutis needs to be puffed up and crisp around the edges.
0:03:15 > 0:03:17We also want a berry ice cream on the side
0:03:17 > 0:03:19to complement the clafoutis.
0:03:19 > 0:03:20Right, good luck, bakers.
0:03:20 > 0:03:24You have one hour to give us your fruity clafoutis.
0:03:24 > 0:03:25- On your marks.- Get set.- Bake.
0:03:31 > 0:03:33SHE WHISPERS
0:03:33 > 0:03:36I was really nervous when I heard what the Technical was because
0:03:36 > 0:03:39I didn't really know what a c...
0:03:39 > 0:03:41cafoutis is.
0:03:42 > 0:03:46Look at this wonderful rustic French clafoutis.
0:03:46 > 0:03:50It's not a million miles from a sweet fruity Yorkshire, is it?
0:03:50 > 0:03:52You've got that crisp edge,
0:03:52 > 0:03:54a lovely layer of apricot then
0:03:54 > 0:03:57you've got the gorgeous toasted almonds on top.
0:03:57 > 0:03:59You can see the gloss of the jam at the bottom.
0:03:59 > 0:04:04It's going to give it the sweetness upwards into the batter.
0:04:04 > 0:04:06Mm!
0:04:06 > 0:04:10You've got this hot clafoutis and in contrast, a cold berry ice cream.
0:04:10 > 0:04:12There's a tartness in the berries
0:04:12 > 0:04:14and there's a sweetness in the clafoutis.
0:04:14 > 0:04:15It's a mix and match.
0:04:18 > 0:04:21"Smooth the apricot jam in the bottom of the dish."
0:04:24 > 0:04:26I'm measuring three tablespoons.
0:04:28 > 0:04:32I just brushed my jam because I don't want to put too much in.
0:04:35 > 0:04:39I'm just going to halve the apricots now.
0:04:39 > 0:04:42If you want to give this a try at home, remember,
0:04:42 > 0:04:44let a grown-up know what you're up to.
0:04:44 > 0:04:46Now I'm going to place them in the dish.
0:04:46 > 0:04:50The word clafoutis comes from the ancient French word clafir,
0:04:50 > 0:04:53meaning to fill, so this dish should be bursting with fruit.
0:04:55 > 0:04:58I'm not going to do too many. That should be enough.
0:05:03 > 0:05:05"Whisk together the egg, milk,
0:05:05 > 0:05:08"sugar and self-raising flour and the almond extract."
0:05:09 > 0:05:13The batter is very similar to a pancake batter which I make
0:05:13 > 0:05:15quite often for my family.
0:05:18 > 0:05:19There's got to be no lumps and I
0:05:19 > 0:05:23think it has got to have lots of bubbles in so it might rise better.
0:05:30 > 0:05:34I'm just trying to pour the batter in the middle of the holes.
0:05:34 > 0:05:37The bakers need to pour enough batter around the apricots so that
0:05:37 > 0:05:40when baked, it puffs up and fills the dish.
0:05:41 > 0:05:42I think I might be enough.
0:05:43 > 0:05:45Yeah, that'll be enough.
0:05:45 > 0:05:47I might just add a few more millimetres.
0:05:50 > 0:05:52"Place in the oven, cook for 30 minutes."
0:05:56 > 0:05:58Are you happy with that, Rosie?
0:05:58 > 0:06:00- Yes, thank you.- And you went for two and a half, three...
0:06:00 > 0:06:03Hang on, I can do this. There's six halves, that makes three apricots.
0:06:03 > 0:06:06- Yes.- Good.- Have you used all your batter?
0:06:06 > 0:06:09- I left a little bit in the jug.- OK.
0:06:11 > 0:06:12Bakers, you're halfway through.
0:06:12 > 0:06:13You've got 30 minutes left.
0:06:13 > 0:06:15Come on!
0:06:15 > 0:06:16With the clafoutis in the oven,
0:06:16 > 0:06:19the bakers move on to making their ice cream.
0:06:19 > 0:06:23I'm using raspberries and the Greek yoghurt.
0:06:23 > 0:06:29Hopefully it freezes quickly or we'll have a bit of a sticky mess.
0:06:30 > 0:06:33- Hey, Zac.- Hi.- See you seem like you're very in control.
0:06:33 > 0:06:39- Yeah?- Yeah. I'm going to place the Greek yoghurt and honey in there.
0:06:39 > 0:06:41How much honey do you put in there?
0:06:41 > 0:06:44A tablespoon to start off and I'll see.
0:06:44 > 0:06:47I don't want to go oversweet because then it doesn't taste nice.
0:06:47 > 0:06:49- OK.- Because the apricots are sweet, the berries are sweet.
0:06:49 > 0:06:51- Yes!- Good idea, a little bit at a time.
0:06:51 > 0:06:53I'm hearing exactly what I want to.
0:06:54 > 0:06:58The frozen berries will instantly freeze the yoghurt
0:06:58 > 0:07:00making a smooth and speedy ice cream.
0:07:08 > 0:07:12It's a nice taste, it has a fruity taste and a summery taste.
0:07:12 > 0:07:14That's perfect.
0:07:18 > 0:07:20Mack attack!
0:07:20 > 0:07:22- How are you?- Good, thank you.
0:07:22 > 0:07:25Your accent is so cool, where is that from?
0:07:25 > 0:07:27Well, I've lived in Australia for six years.
0:07:27 > 0:07:29I only just moved back last year.
0:07:29 > 0:07:30- Oh, wow!- Oh, really?- OK.
0:07:30 > 0:07:32What do people say in Australia?
0:07:32 > 0:07:35- No worries, mate.- No worries, mate.
0:07:35 > 0:07:36- BAD AUSTRALIAN ACCENT: - No worries, mate.
0:07:36 > 0:07:38- G'day, mate.- G'day, mate.
0:07:38 > 0:07:40- BAD AUSTRALIAN ACCENT:- G'day, mate.
0:07:40 > 0:07:43- Put another shrimp on the barbie. - Put another shrimp on the barbie.
0:07:43 > 0:07:46SPEAKS INDISTINCTLY
0:07:46 > 0:07:48THEY LAUGH It's wicked!
0:07:51 > 0:07:55OK, bakers, you've got 15 minutes left.
0:07:55 > 0:07:58Ooh, that looks a mess.
0:07:58 > 0:08:01That looks perfect.
0:08:01 > 0:08:03I think that's done.
0:08:03 > 0:08:07- Ooh, look at that bubbling around the side.- Wow!
0:08:07 > 0:08:09It's looking nice and puffed.
0:08:09 > 0:08:11I'm happy.
0:08:11 > 0:08:14At the moment, I'm just tasted my flaked almonds.
0:08:14 > 0:08:17These are to go the top.
0:08:17 > 0:08:19It said a sprinkling, but I'm just
0:08:19 > 0:08:24going to do all of them and then pick out the best ones.
0:08:24 > 0:08:29They are meant to be a nice golden colour, not over burnt.
0:08:31 > 0:08:33Bakers, I don't know where the time has gone,
0:08:33 > 0:08:36but you've only got five minutes left.
0:08:36 > 0:08:38Ooh, ooh!
0:08:38 > 0:08:44I need to sprinkle over the toasted almonds and sieve over a dusting
0:08:44 > 0:08:45of icing sugar.
0:08:45 > 0:08:47Ooh!
0:08:51 > 0:08:53- Oh, wow.- Oh, dear.
0:08:55 > 0:08:57Um...
0:08:57 > 0:08:59My icing sugar has gone everywhere.
0:09:03 > 0:09:06Are my almonds toasted enough?
0:09:06 > 0:09:08One minute left, bakers!
0:09:10 > 0:09:12I'm just going to decorate it.
0:09:14 > 0:09:16I think that looks nice.
0:09:16 > 0:09:19I just hope that it tastes as good as it looks.
0:09:19 > 0:09:20Bakers, that's it.
0:09:23 > 0:09:27If you could now please bring your apricots clafoutis
0:09:27 > 0:09:29up to the gingham altar.
0:09:29 > 0:09:33I'm a bit nervous because I put a little bit too much icing sugar
0:09:33 > 0:09:37on the top and it sank more than anyone else's.
0:09:37 > 0:09:41I've been judged by my family, but I think the judges will be pickier
0:09:41 > 0:09:44because it is Nadiya's recipe.
0:09:44 > 0:09:47The judges are looking for a crispy and puffed-up clafoutis,
0:09:47 > 0:09:51complemented by a perfectly sweetened scoop of berry ice cream.
0:09:54 > 0:09:55Mack, let's go for you.
0:09:55 > 0:09:58This looks like a really nice clafoutis.
0:09:58 > 0:10:01I can tell you had the good puff for the apricots,
0:10:01 > 0:10:02they look like they're well cooked.
0:10:02 > 0:10:04You've got a good amount of fruit.
0:10:04 > 0:10:07I think that the almonds just needed toasting a little bit more.
0:10:09 > 0:10:14Mm! You've got that tart apricot, sweet jam underneath.
0:10:14 > 0:10:16Perfectly-cooked clafoutis.
0:10:16 > 0:10:17Cracking on with your ice cream...
0:10:20 > 0:10:22Beautiful, it's delicious and smooth,
0:10:22 > 0:10:23just a little touch more honey
0:10:23 > 0:10:26because those raspberries are quite tart.
0:10:26 > 0:10:28Rosie, a little heavy-handed on the icing sugar,
0:10:28 > 0:10:31but your almonds are really nicely tasted.
0:10:31 > 0:10:34Slightly dark on the outside, but it is crisp and puffy.
0:10:37 > 0:10:39Very delicious flavour,
0:10:39 > 0:10:41but the batter itself is very slightly dense.
0:10:41 > 0:10:44You had a choice whether you wanted to put more batter in or not and
0:10:44 > 0:10:46because you had less fruit and you didn't put enough batter in,
0:10:46 > 0:10:48it's just overcooked just slightly.
0:10:48 > 0:10:50- OK.- Let's try it with that ice cream, though.
0:10:52 > 0:10:54The ice cream could've done with a little bit more honey,
0:10:54 > 0:10:56apart from that, it's lovely and smooth.
0:10:56 > 0:10:58- Good job though, Rosie.- Thank you.
0:10:58 > 0:11:02Millie, we can see you have packed those apricots in and we're getting
0:11:02 > 0:11:05that batter puffing up and it's crispy and gold.
0:11:05 > 0:11:07But your almonds look a little bit not toasted.
0:11:10 > 0:11:12How many tablespoons of jam did you use?
0:11:12 > 0:11:15I didn't actually measure my jam out.
0:11:15 > 0:11:17- Yeah, I'm definitely missing that jam.- Yeah.
0:11:17 > 0:11:18That jam gives it a little bit of sweetness.
0:11:18 > 0:11:20Let's try your ice cream.
0:11:21 > 0:11:24The creaminess, the aeration of it, that's a very nice ice cream.
0:11:24 > 0:11:25Well done.
0:11:25 > 0:11:27Interesting, Zac.
0:11:27 > 0:11:29- I see we've brought a little bit of freshness to our clafoutis.- Yeah.
0:11:29 > 0:11:32You've got enough fruit in there to make that batter puff up
0:11:32 > 0:11:33around the edges.
0:11:36 > 0:11:39Your balance of almond and apricot is perfect.
0:11:42 > 0:11:44It's the sweetest ice cream here.
0:11:44 > 0:11:47Altogether, the balance of flavours there is very nice.
0:11:47 > 0:11:48Well done.
0:11:50 > 0:11:54Allegra and Nadiya will now decide which two clafoutis
0:11:54 > 0:11:56they think are the best.
0:11:56 > 0:12:00In no particular order, the first person in our top two
0:12:00 > 0:12:02is Zac
0:12:02 > 0:12:05for giving us a perfect balance of flavour and sweetness overall.
0:12:05 > 0:12:07The second of top two
0:12:07 > 0:12:10is Mack for his overall great clafoutis.
0:12:10 > 0:12:12Congratulations to Zac and Mack.
0:12:12 > 0:12:15I reckon you should come up here before this ice cream melts.
0:12:18 > 0:12:22I'm really pleased that me and Mack are in the top two.
0:12:22 > 0:12:25It's given me a touch more bit of confidence.
0:12:26 > 0:12:31My mind is just blown that the judges liked my bakes.
0:12:31 > 0:12:36I just want to do my Showstopper now and see if they like that as well.
0:12:39 > 0:12:40After a morning spent in France,
0:12:40 > 0:12:42it is now time to go further afield
0:12:42 > 0:12:45for a Showstopper that is truly international.
0:12:45 > 0:12:47- IN FRENCH ACCENT:- Ze Showstopper international!
0:12:47 > 0:12:49For their Showstopper Challenge...
0:12:49 > 0:12:50For ze Showstopper Challenge...
0:12:50 > 0:12:53Our bakers are taking their inspiration...
0:12:53 > 0:12:54Zey are taken zeir inspiration...
0:12:54 > 0:12:56- From their travels. - From zeir travels!
0:12:56 > 0:12:59Mark, I never knew you could speak French.
0:12:59 > 0:13:02- Ah, oui, oui! - HE MUTTERS INDISTINCTLY
0:13:10 > 0:13:12It's now time to get down to business once again
0:13:12 > 0:13:14because it's Showstopper time.
0:13:14 > 0:13:18This afternoon, Allegra and Nadiya would like you to make
0:13:18 > 0:13:21an international cake.
0:13:21 > 0:13:25Think German Black Forest gateau, an Italian Genoese,
0:13:25 > 0:13:27an Austrian sachertorte.
0:13:27 > 0:13:30Anything except for a British Victoria sponge.
0:13:30 > 0:13:32You've got one and a half hours.
0:13:32 > 0:13:34- On your marks.- Get set.- Bake!
0:13:40 > 0:13:43Right now I'm just creaming the butter and caster sugar together
0:13:43 > 0:13:46and then I'll add one egg at a time.
0:13:47 > 0:13:49They could be inspired by their heritage,
0:13:49 > 0:13:52they could be inspired by where they've travelled.
0:13:52 > 0:13:55It will be lovely to see if they've got a story that goes with it.
0:13:55 > 0:13:58What I want most of all is that when I eat the cake, close my eyes,
0:13:58 > 0:14:00I'm taken somewhere else in the world.
0:14:02 > 0:14:05Today I'm making a pistachio and rose water cake.
0:14:05 > 0:14:12My mum is from Iran and that's where rose water is most famous from.
0:14:12 > 0:14:13Zac's cake will have two layers
0:14:13 > 0:14:16and will be decorated with a rose flavoured buttercream
0:14:16 > 0:14:20and dusted around the sides with ground pistachio.
0:14:20 > 0:14:23Pistachio and rose water is quite a grown-up flavour,
0:14:23 > 0:14:27but I like the taste of them and the judges are adults.
0:14:30 > 0:14:31- Hi, Rosie.- Hi.
0:14:31 > 0:14:34Tell us about your international cake.
0:14:34 > 0:14:37I'm making a St Lucian cake. I went there at Easter.
0:14:37 > 0:14:39- Great flavours over there, aren't there?- Yeah.
0:14:39 > 0:14:41Hopefully it's going to be quite spicy.
0:14:41 > 0:14:45I've made my own home-made spice with cinnamon, cardamom, ginger,
0:14:45 > 0:14:48black pepper and cloves.
0:14:48 > 0:14:51Rosie's Spicy St Lucian cake will be sandwiched with
0:14:51 > 0:14:55cocoa and orange buttercream and topped with chocolate ganache.
0:14:55 > 0:14:57Her decorations will be inspired
0:14:57 > 0:14:59by one of her favourite holiday memories.
0:14:59 > 0:15:02Me and my mum went zip-lining over a cocoa plantation.
0:15:02 > 0:15:05Hopefully, if it works, I'm going to put two banyan trees
0:15:05 > 0:15:07and a zip wire across them.
0:15:07 > 0:15:09What are you going to make your zip wire out of?
0:15:09 > 0:15:11- Sugar work.- Wow! - Wow, sugar work.- Oh, my goodness.
0:15:11 > 0:15:14Rosie, you've set yourself quite a high task there.
0:15:18 > 0:15:22There's two big days in Australia - Anzac Day and Australia Day,
0:15:22 > 0:15:25and on Anzac Day, they make Anzac biscuits
0:15:25 > 0:15:29because they used to give them to the troops in World War I.
0:15:29 > 0:15:33I decided to add the main components of the biscuit which are
0:15:33 > 0:15:35golden syrup and coconut.
0:15:35 > 0:15:38Mack's Anzac Cake will be filled with a passion fruit and honey
0:15:38 > 0:15:42buttercream and topped with a fondant Australian flag, road signs,
0:15:42 > 0:15:45koala bears and a Sydney Opera House.
0:15:46 > 0:15:48# Look at old Mack, he's back!
0:15:48 > 0:15:51# Oooh! #
0:15:51 > 0:15:53- Ever heard that song?- No.- Right.
0:15:53 > 0:15:55So, Mack, what are you doing?
0:15:55 > 0:16:00I've turned a biscuit into a cake, then I've just added some macadamia
0:16:00 > 0:16:01nuts because they're Australian nuts.
0:16:01 > 0:16:04Some Mack-adamia nuts?
0:16:04 > 0:16:06And my dad's name is actually Damian.
0:16:06 > 0:16:10- No way!- Wow! This was meant to be, man.
0:16:10 > 0:16:11Brilliant.
0:16:13 > 0:16:17Well, my dad's from Denmark so I'm making a Danish drommekage.
0:16:17 > 0:16:20It's just a really, really light and fluffy cake
0:16:20 > 0:16:24with a caramelised coconut topping.
0:16:24 > 0:16:27This is a lot of Danish people's favourite.
0:16:27 > 0:16:30Millie's coconut caramel will also be sandwiched between the layers
0:16:30 > 0:16:31of her Danish cake.
0:16:31 > 0:16:35She'll add a lime cream to her filling and decorate with
0:16:35 > 0:16:38coconut truffles and chocolate-dipped strawberries.
0:16:38 > 0:16:42There was this Danish lady and she entered a baking competition and she
0:16:42 > 0:16:47entered this drommekage and she won it and all the judges said that it
0:16:47 > 0:16:51tasted like a dream, so that's why it's called a dream cake.
0:16:58 > 0:17:01Bakers, you've had half an hour, you've got an hour left.
0:17:06 > 0:17:09It takes 25 minutes to bake in the oven
0:17:09 > 0:17:11so now I'm doing to make the buttercream.
0:17:11 > 0:17:17I'm adding vanilla seeds and honey to the buttercream.
0:17:20 > 0:17:21Oh, the rose water!
0:17:23 > 0:17:26In my buttercream is orange and chocolate.
0:17:26 > 0:17:30This is a cocoa stick from a cocoa plantation in St Lucia.
0:17:30 > 0:17:33I think it's quite bitter, but hopefully the orange zest
0:17:33 > 0:17:36will give it a little bit more flavour.
0:17:36 > 0:17:39The rose water is very strong.
0:17:39 > 0:17:43I was meant to put five tablespoons, but I just went a bit over it.
0:17:43 > 0:17:45Just by a bit, not by a lot.
0:17:49 > 0:17:51So this is just like pure cocoa?
0:17:51 > 0:17:54- Yeah.- So it should taste really nice.- Bitter.
0:17:54 > 0:17:56Go on, mate, get it down you.
0:17:57 > 0:17:59THEY CHUCKLE
0:17:59 > 0:18:01Any good?
0:18:01 > 0:18:03It's not... It's not the usual...
0:18:03 > 0:18:06It's not the usual taste of chocolate.
0:18:10 > 0:18:13While the others wait for their cakes to cool before adding their
0:18:13 > 0:18:15fillings, Millie has another plan.
0:18:16 > 0:18:19- Hi, Millie.- Hello.- I'm intrigued.
0:18:19 > 0:18:21I have never known anyone to take a cake out,
0:18:21 > 0:18:23put something on top and put it back in.
0:18:23 > 0:18:26- How many times have you practised this?- Too many times.
0:18:26 > 0:18:29Too many times! Did they go really well every time?
0:18:29 > 0:18:33Yeah, the only thing that went a bit wrong was that the coconut topping
0:18:33 > 0:18:38didn't set properly so let's just hope for the best today.
0:18:46 > 0:18:49That's clean. That is clean.
0:18:50 > 0:18:52Mm-hm. Mm-hm.
0:18:57 > 0:18:59- How's your cake going?- I think they've turned out all right,
0:18:59 > 0:19:01but they've dipped a little bit in the middle.
0:19:01 > 0:19:04A bit of mine fell off.
0:19:04 > 0:19:05Really?
0:19:08 > 0:19:10They're just cooling for five minutes.
0:19:15 > 0:19:19Millie, her coconut caramel topping is really wet.
0:19:19 > 0:19:22I'm just wondering, is it going to set in time?
0:19:22 > 0:19:25And Mack, I thought his sponges had a really nice bounce to them.
0:19:25 > 0:19:28Slightly concerned that it might be greasy because macadamias are quite
0:19:28 > 0:19:30a greasy nut.
0:19:31 > 0:19:35Bakers, you have had one hour, you've got half an hour left.
0:19:39 > 0:19:45I'm just making the stars to go on the top of the cake now.
0:19:45 > 0:19:48This is double cream and I'm going to
0:19:48 > 0:19:50add the zest of limes and also some
0:19:50 > 0:19:54lime extract, which goes really well with coconut.
0:19:54 > 0:19:55This is my ganache.
0:19:55 > 0:19:59It's supposed to be quite smooth but it's gone a bit lumpy.
0:19:59 > 0:20:01Bakers, 15 minutes to go.
0:20:05 > 0:20:08With their sponges cool, the bakers begin construction.
0:20:11 > 0:20:14This is passion fruit coulis I made.
0:20:14 > 0:20:18In Australia, I actually used to grow passion fruits in the garden.
0:20:29 > 0:20:32They've dipped a little bit in the middle, but I've used the worst
0:20:32 > 0:20:33cakes in the bottom.
0:20:33 > 0:20:37Oh! I forgot to sugar syrup it.
0:20:42 > 0:20:47I'm just covering the cake in fondant icing now.
0:20:48 > 0:20:50It should be set by now, I don't know why it hasn't.
0:20:52 > 0:20:54I just accidentally rolled it a bit too thin
0:20:54 > 0:20:56so it's just starting to tear.
0:20:56 > 0:20:59Bakers, you've got five minutes left.
0:21:02 > 0:21:05We have to keep on turning and turning.
0:21:05 > 0:21:09Normally, it has turned out a bit better,
0:21:09 > 0:21:12but it's a bit stressed in here.
0:21:12 > 0:21:16This is for my sugar work to go on top of the cake.
0:21:19 > 0:21:21This has broken.
0:21:23 > 0:21:25Do you need any help?
0:21:25 > 0:21:28I don't know how you could help.
0:21:28 > 0:21:32My sugar work hasn't worked because it's gone all lumpy.
0:21:32 > 0:21:33I'm going to throw it in the bin.
0:21:36 > 0:21:39Bakers, one minute to go. Come on!
0:21:46 > 0:21:49When I was practising, my mum was just saying, "If you've got holes,
0:21:49 > 0:21:53"just stick the signs on just to cover everything up."
0:21:53 > 0:21:56Nearly finished. I just have to sprinkle these roses on.
0:22:07 > 0:22:11Bakers, that's it! Step away from your cakes.
0:22:21 > 0:22:27My Showstopper went fine until my coconut topping collapsed.
0:22:27 > 0:22:29But I'm hoping the judges
0:22:29 > 0:22:32will see past that and, actually, it tastes nice.
0:22:34 > 0:22:37The creation is really spectacular, Millie.
0:22:37 > 0:22:40There is no doubting that this is a Danish cake.
0:22:40 > 0:22:41You're very good at piping, clearly.
0:22:41 > 0:22:44But I can see that this top bit is a little bit heavy.
0:22:44 > 0:22:48- Yeah.- And so it's slowly kind of squishing down.
0:22:48 > 0:22:49Looking good, wow.
0:22:52 > 0:22:54- Mm!- That whipped cream is delicious.
0:22:54 > 0:22:58It's got a really strong lime zesty flavour.
0:22:58 > 0:23:00With that sweet caramel coconut on top,
0:23:00 > 0:23:02that works really, really well.
0:23:05 > 0:23:07I don't think I could do any more
0:23:07 > 0:23:10as I was working up to the very last minute.
0:23:10 > 0:23:12It is all in the hands of the judges now.
0:23:12 > 0:23:14Fingers crossed they love it.
0:23:14 > 0:23:18Well, Mack, there is no doubt at all where this cake comes from.
0:23:18 > 0:23:21This is the kind of mad detail that makes a Showstopper.
0:23:21 > 0:23:23You have iced that absolutely beautifully.
0:23:23 > 0:23:25It's really tough to ice tall cakes.
0:23:25 > 0:23:28- Thank you.- Now, let's cut in and see.
0:23:28 > 0:23:31You've got three even layers.
0:23:35 > 0:23:37The sponge is cooked absolutely beautifully.
0:23:37 > 0:23:41But macadamia nuts are quite oily, I can taste that oil in my mouth.
0:23:41 > 0:23:44Buttercream, I would've liked a bit more of that, it's delicious.
0:23:44 > 0:23:47- Oh, OK.- It's an absolutely brilliant effort.
0:23:47 > 0:23:49Thank you for our trip down under!
0:23:53 > 0:23:54I'm a little bit nervous because
0:23:54 > 0:23:58I know they'll pick up on my sugar work but I just hope they
0:23:58 > 0:24:01notice all the spices and all the really nice flavours.
0:24:01 > 0:24:03I love the way you've decorated it.
0:24:03 > 0:24:05you've thought about your trip to St Lucia.
0:24:05 > 0:24:07I'm missing the zip wire, though.
0:24:07 > 0:24:10Yeah, the sugar work, it went all lumpy.
0:24:10 > 0:24:11Let's go on in.
0:24:14 > 0:24:16You've got three equal layers.
0:24:16 > 0:24:18I can smell the spices, as well, now.
0:24:19 > 0:24:21- Mm!- Oh!
0:24:21 > 0:24:26The spicing on it is delicate but just the right level of strength.
0:24:26 > 0:24:28It tastes like I'm somewhere in the Caribbean.
0:24:28 > 0:24:31That buttercream is like nothing I've tasted before.
0:24:31 > 0:24:34I expected it to be really bitter, but it's really floral.
0:24:34 > 0:24:36It's absolutely delicious.
0:24:39 > 0:24:42I think I've done enough to impress the judges.
0:24:42 > 0:24:44The flavours really stand out
0:24:44 > 0:24:46and also the decoration on it.
0:24:48 > 0:24:50Zac, that is a beautiful cake.
0:24:50 > 0:24:55Very sophisticated indeed and the piping on top is just gorgeous.
0:24:58 > 0:25:01- Hey-hey!- Wow.- Beautiful green.
0:25:01 > 0:25:02It looks like a really great bake, Zac.
0:25:06 > 0:25:08I was really afraid there would be too much rose water,
0:25:08 > 0:25:12but mixed with the pistachios and the ground cardamom,
0:25:12 > 0:25:14that is a perfect combination.
0:25:14 > 0:25:16- Thank you.- That is melt-in-your-mouth
0:25:16 > 0:25:17gorgeousness right there.
0:25:17 > 0:25:19Well done.
0:25:22 > 0:25:24Your decoration was so good, Mack.
0:25:24 > 0:25:26Everyone has an equal chance in this.
0:25:26 > 0:25:28- Yeah.- Yeah.
0:25:28 > 0:25:30I don't think there is an obvious choice.
0:25:30 > 0:25:33Well, judges, what a strong day today.
0:25:33 > 0:25:35Absolutely loved it. I've learnt stuff.
0:25:35 > 0:25:37Millie's is a totally delicious cake.
0:25:37 > 0:25:39I've never heard of a Danish dream cake.
0:25:39 > 0:25:41It is absolutely scrumptious,
0:25:41 > 0:25:43but it is a little messy.
0:25:43 > 0:25:45You were quite taken back, Nadiya, by the buttercream inside Rosie's.
0:25:45 > 0:25:48You said it was something that you'd never tasted before.
0:25:48 > 0:25:51It's delicious, it's fragrant and it works really well with her cake.
0:25:51 > 0:25:52But it was unfinished.
0:25:52 > 0:25:55The lads this morning, they were in the top two.
0:25:55 > 0:25:57How did they do this afternoon?
0:25:57 > 0:25:59Zac has absolutely smashed it on flavours.
0:25:59 > 0:26:03I mean, that is just an extraordinary delicious eat.
0:26:03 > 0:26:06But then Mack, I mean, that's a fairly epic cake over there.
0:26:06 > 0:26:09Everything about it just makes you smile.
0:26:09 > 0:26:12We've got a little bit of a decision on our hands here.
0:26:15 > 0:26:19Bakers, the standard today has been tremendous
0:26:19 > 0:26:22and it's always really sad, this moment because, unfortunately,
0:26:22 > 0:26:25only one if you can go through to the quarterfinals.
0:26:25 > 0:26:28Allegra and Nadiya have made their decision.
0:26:28 > 0:26:33This baker has impressed the judges all day with their innate
0:26:33 > 0:26:35understanding of flavour.
0:26:35 > 0:26:38The baker going through is...
0:26:45 > 0:26:48Zac. APPLAUSE
0:26:48 > 0:26:50Well done, Zac. Well done, mate.
0:26:50 > 0:26:53I'm feeling really happy.
0:26:53 > 0:26:54- Well done, buddy.- Thank you.
0:26:54 > 0:26:57This is in my top five best days, I've got a whole list.
0:26:57 > 0:27:00Probably top three, probably top two...
0:27:00 > 0:27:01probably top one.
0:27:01 > 0:27:04I feel like I've run round the world in flavours.
0:27:04 > 0:27:05Whoa, I've got jet lag!
0:27:05 > 0:27:08'Zac today showed an awesome understanding of flavour
0:27:08 > 0:27:12'and I think he just might have a little bit of that magic dust.'
0:27:12 > 0:27:14Honestly, you guys are amazing.
0:27:14 > 0:27:16'This morning, Zac absolutely nailed it
0:27:16 > 0:27:18'and this afternoon in the Showstopper,
0:27:18 > 0:27:22'he took inspiration from his heritage and nailed it yet again and
0:27:22 > 0:27:24'that is why we put Zac through.
0:27:26 > 0:27:27'Next time...
0:27:27 > 0:27:29'The bakers take on scones and cream.'
0:27:29 > 0:27:32So you cream first, jam next.
0:27:32 > 0:27:33'And a Showstopper....'
0:27:33 > 0:27:35I'm scared, hurry up!
0:27:35 > 0:27:37'..where it's all about the colour.'
0:27:37 > 0:27:39The only problem is it's gone too green.