0:00:02 > 0:00:03Mark's just burning a few calories
0:00:03 > 0:00:05in readiness for day five of the Junior Bake Off heats.
0:00:05 > 0:00:07- How many's that, mate? - Ten.- Impressive.
0:00:07 > 0:00:09Welcome to Junior Bake Off.
0:00:12 > 0:00:14Today, it's a tea-time technical...
0:00:15 > 0:00:17So, your cream first, jam next.
0:00:17 > 0:00:19..with scones and cream...
0:00:19 > 0:00:21It doesn't look how it's meant to.
0:00:21 > 0:00:24..and showstoppers, where it's all about the colour.
0:00:24 > 0:00:26The only problem is, it's gone too green.
0:00:26 > 0:00:29..and timing is crucial.
0:00:29 > 0:00:30I'm scared, hurry up.
0:00:52 > 0:00:54Today's four bakers are raring to go,
0:00:54 > 0:00:57with two challenges to demonstrate their baking skills.
0:01:00 > 0:01:03But which one will go through to the quarterfinals?
0:01:03 > 0:01:05I want to see Sam and Mark.
0:01:06 > 0:01:1011-year-old Nikki from north London bakes every single day,
0:01:10 > 0:01:12and sometimes in the middle of the night.
0:01:13 > 0:01:17Baking is one of the things that takes my mind off...
0:01:17 > 0:01:19Sort of, the things I have to struggle with,
0:01:19 > 0:01:20having an AVM.
0:01:20 > 0:01:23And it's one of my all-time favourite hobbies,
0:01:23 > 0:01:26and I just want to bake my heart out today.
0:01:26 > 0:01:28What's this for?
0:01:28 > 0:01:3011-year-old Olli's from Somerset.
0:01:30 > 0:01:32His dad owns a cafe, which has come in pretty handy.
0:01:34 > 0:01:38My dad's given me a lot of tips with recipe reading and stuff like that.
0:01:38 > 0:01:40But I've been telling myself,
0:01:40 > 0:01:43"Don't burn it. If you don't burn it, it's fine."
0:01:43 > 0:01:44That's the fondant rolling pin.
0:01:44 > 0:01:47Nine-year-old Elodie from Buckinghamshire
0:01:47 > 0:01:49is one of the youngest in the heats.
0:01:49 > 0:01:52She bakes at home with the help of some feathery friends.
0:01:53 > 0:01:57I live with four chickens who provide lots of eggs,
0:01:57 > 0:02:02which is really good for my baking cos, yeah, we get lots.
0:02:02 > 0:02:05Hamish is ten years old and from Edinburgh.
0:02:05 > 0:02:09He's a boy scout and, like any boy scout, his motto is, "Be prepared."
0:02:09 > 0:02:12My game plan is to take it slow and steady,
0:02:12 > 0:02:14but also go quite fast.
0:02:14 > 0:02:17But not so fast that I mess up my cakes.
0:02:24 > 0:02:26Good morning, bakers.
0:02:26 > 0:02:28How are we all doing? Feeling good?
0:02:28 > 0:02:29- ALL:- Yeah.
0:02:29 > 0:02:30This morning's Technical Challenge,
0:02:30 > 0:02:33you have got to follow Allegra's recipe
0:02:33 > 0:02:38for eight squashed fly scones!
0:02:38 > 0:02:39Ew!
0:02:39 > 0:02:41No, wait, before it gets a little bit weird.
0:02:41 > 0:02:44the flies are actually lovely currants that go into the scones,
0:02:44 > 0:02:47and they should be served with cream and a home-made jam.
0:02:47 > 0:02:50So, judges, what else are we looking for?
0:02:50 > 0:02:52So, the scones need to be golden brown,
0:02:52 > 0:02:55well-risen, with a soft crumb when you break into them.
0:02:55 > 0:02:58And we'd like a jam that's nice and thick, but not too sweet.
0:02:58 > 0:03:01Now, before we go any further, can I have a look at your hands?
0:03:01 > 0:03:03Are they all washed and ready to go?
0:03:03 > 0:03:05- ALL:- Yes.- Fantastic.
0:03:05 > 0:03:06Best of luck, bakers.
0:03:06 > 0:03:10You have one hour to give us eight squashed fly scones.
0:03:10 > 0:03:13- On your marks...- Get set... - BOTH: Bake!
0:03:15 > 0:03:17The Technical Challenge will test the bakers' knowledge
0:03:17 > 0:03:19and ability to follow a recipe,
0:03:19 > 0:03:22a recipe none of them have seen before.
0:03:24 > 0:03:26I've made scones before with fruit in,
0:03:26 > 0:03:28so I'm not too scared about that.
0:03:28 > 0:03:30I just hope I can do it all in the time.
0:03:32 > 0:03:35I've made cheese ones, normal ones,
0:03:35 > 0:03:37but I've never with currants.
0:03:37 > 0:03:40So it is a bit different, but it's cool.
0:03:42 > 0:03:45Allegra, why do you call these squashed fly scones?
0:03:45 > 0:03:47Well, it's a childhood memory.
0:03:47 > 0:03:48My mum was from Cornwall.
0:03:48 > 0:03:50And when we made them, we used to put these currants in them,
0:03:50 > 0:03:53and I used to say they looked like squashed flies.
0:03:53 > 0:03:55I mean these are a gorgeous, golden colour.
0:03:55 > 0:03:57That's what we're looking for.
0:03:57 > 0:03:59It needs to have a good rise, and when you break into it,
0:03:59 > 0:04:02it really should kind of crack in half with a gentle crumb inside.
0:04:02 > 0:04:05And we've asked them to do a lovely blueberry jam.
0:04:05 > 0:04:07- I'm going in.- Let's go in.
0:04:07 > 0:04:08Can't stop myself.
0:04:09 > 0:04:10Mm.
0:04:11 > 0:04:14That is just boom-shack-a-lacka-boom.
0:04:14 > 0:04:15- NADIYA LAUGHS - Yum.
0:04:18 > 0:04:20I think I'm the only person in the room
0:04:20 > 0:04:22who's not actually made scones before.
0:04:22 > 0:04:25So that means I will read the recipe quite carefully,
0:04:25 > 0:04:27just to make sure I get it all right.
0:04:28 > 0:04:30I'm adding in the currants,
0:04:30 > 0:04:33or the squashed flies, to the ingredients and butter.
0:04:33 > 0:04:34Egg...
0:04:34 > 0:04:36Whisk the milk and egg together,
0:04:36 > 0:04:40and pour on to the dry mix that I've got here.
0:04:40 > 0:04:43The dry mix of baking powder and self-raising flour
0:04:43 > 0:04:45will help the dough to rise.
0:04:46 > 0:04:48You don't want to overwork it too much.
0:04:48 > 0:04:51That's why you just flatten it out slightly with your hand.
0:04:52 > 0:04:54Overworking the dough will stretch the gluten in the flour,
0:04:54 > 0:04:57which will result in a denser, less well-risen scone.
0:05:00 > 0:05:01- OLLI:- Yes!
0:05:01 > 0:05:04- Hey, Olli.- Hi.- How are we doing?
0:05:04 > 0:05:05- I'm good.- They are high.
0:05:05 > 0:05:08They're high before they've even gone into the oven.
0:05:08 > 0:05:10- You come from the West Country, don't you?- Yeah, I do.
0:05:10 > 0:05:12- The home of scones.- Ha-ha, yeah.
0:05:12 > 0:05:13Are you cream then jam or jam then cream?
0:05:13 > 0:05:15Cream then jam, I think.
0:05:15 > 0:05:17So you're cream first, jam next.
0:05:17 > 0:05:18Oh, I'm the other way around.
0:05:18 > 0:05:21See, my mum was from Cornwall, and we do it the other way around.
0:05:21 > 0:05:22- We've leave you to it, Olli. - Thank you.
0:05:25 > 0:05:27- HAMISH:- I need to do the egg wash to put on top.
0:05:30 > 0:05:32So they just need to be on the top so they go brown.
0:05:32 > 0:05:35If you fancy baking, make sure an adult knows what you're doing.
0:05:36 > 0:05:39So I'm putting them in the oven for 20 minutes.
0:05:41 > 0:05:43BEEPING
0:05:45 > 0:05:47Bakers, you've had half your time.
0:05:47 > 0:05:4830 minutes left.
0:05:48 > 0:05:50"Make the jam by placing blueberries
0:05:50 > 0:05:53"in a small saucepan over a medium heat."
0:05:53 > 0:05:56The blueberries should be completely squashed
0:05:56 > 0:05:58for their flavour to infuse into the jam.
0:05:59 > 0:06:02- NIKKI:- I'm just flattening them now, and then I'm going to add in
0:06:02 > 0:06:05the four tablespoons of lemon juice and the six tablespoons of honey.
0:06:07 > 0:06:10Elodie, how are you?
0:06:10 > 0:06:11- Good.- What's happening here?
0:06:11 > 0:06:13I'm trying to juice a lemon.
0:06:13 > 0:06:15I don't know what... I don't know what you're going to...
0:06:15 > 0:06:18You're probably going to need to cut that in half first, I would think.
0:06:18 > 0:06:20Yeah. Yeah, shall we cut it in half for you?
0:06:20 > 0:06:22Juice it up, juice away, Elodie.
0:06:22 > 0:06:24- Thank you.- Juice away, sister.
0:06:24 > 0:06:26Now, Elodie,
0:06:26 > 0:06:28are you "scon" or "scoan"?
0:06:28 > 0:06:29Yeah, it's...
0:06:29 > 0:06:31- "Scoan".- BOTH: "Scoan".
0:06:31 > 0:06:33I'm "scoan". You're "scon," aren't you?
0:06:33 > 0:06:35- I'm "scon," yeah. Sorry, it must be a Midland thing.- Yes.
0:06:38 > 0:06:40I'm just going to keep count in my head.
0:06:40 > 0:06:41One more.
0:06:45 > 0:06:47- Nikki.- Hi.- How are you doing, you all right?
0:06:47 > 0:06:48Good, thank you, yeah.
0:06:48 > 0:06:50- Under control?- Yes.
0:06:50 > 0:06:53Nikki, seeing as we're doing a scone challenge,
0:06:53 > 0:06:54- now, I say, "scoan"...- Yeah.
0:06:54 > 0:06:56- Mark says "scon".- I say "scon". - What do you say?
0:06:56 > 0:06:59- "Scon".- "Scon"?- Yes! - Interesting.
0:06:59 > 0:07:01What made you start baking?
0:07:01 > 0:07:05So, when I got diagnosed with my medical condition,
0:07:05 > 0:07:08I ended up being at home a lot.
0:07:08 > 0:07:11It's just been one of those things that you can sort of zone out,
0:07:11 > 0:07:13and you don't have to think about anything else,
0:07:13 > 0:07:14you can just follow the recipe.
0:07:14 > 0:07:17- And you get to eat loads. - Yes, exactly. Best bit.
0:07:17 > 0:07:20I've got you, I've got you. All right, we'll see you later, Nikki,
0:07:20 > 0:07:22- all right. Good luck. - Thank you. See you.
0:07:22 > 0:07:23Should be OK.
0:07:25 > 0:07:27It needs to cool quite well.
0:07:27 > 0:07:29Cos I don't want it to be hot.
0:07:31 > 0:07:34Ten minutes, bakers.
0:07:36 > 0:07:38- NIKKI:- I think I can do it.
0:07:38 > 0:07:41My scones come out in exactly three seconds.
0:07:41 > 0:07:42TIMER BEEPS
0:07:42 > 0:07:44- OLLI:- Oven gloves. - ELODIE:- Do you want to borrow mine?
0:07:44 > 0:07:47- Thank you.- You're welcome.
0:07:48 > 0:07:49Oh, gosh.
0:07:52 > 0:07:56This one looks a bit like it's just ripped apart in the middle.
0:07:58 > 0:08:01Some of my fellow bakers' ones look a lot better.
0:08:05 > 0:08:07Right. Cream.
0:08:07 > 0:08:10Come on, guys, only five minutes left.
0:08:12 > 0:08:15I feel like I need to get a bit of a move on, really.
0:08:16 > 0:08:18So I'm just whisking the cream.
0:08:18 > 0:08:21I just want to make sure it doesn't get overwhipped,
0:08:21 > 0:08:22cos that's the worst.
0:08:23 > 0:08:25The cream should end up in soft peaks.
0:08:25 > 0:08:27If the bakers overwhisk,
0:08:27 > 0:08:30the cream will split and could end up like butter.
0:08:30 > 0:08:32I'm just about to redo my cream with some new cream,
0:08:32 > 0:08:35cos this didn't go how it's meant to.
0:08:38 > 0:08:39Hopefully, I'll have enough time.
0:08:46 > 0:08:48Bakers, you've got one minute left.
0:08:53 > 0:08:54Come on, finish up!
0:09:02 > 0:09:03Much better.
0:09:08 > 0:09:09That's...
0:09:14 > 0:09:15OK, bakers, that's it.
0:09:18 > 0:09:19Your Technical Challenge is over.
0:09:19 > 0:09:22- Bring your scones...- "Scoans."
0:09:22 > 0:09:24..cream and jam up to the gingham altar,
0:09:24 > 0:09:26and please place them behind your picture.
0:09:28 > 0:09:29My scones were slightly overcooked,
0:09:29 > 0:09:32but I just hope that the judges like them.
0:09:34 > 0:09:37I think my scones were quite good, and my cream wasn't overwhipped.
0:09:37 > 0:09:38I think it went OK.
0:09:40 > 0:09:42The judges were looking for eight uniform scones,
0:09:42 > 0:09:45golden brown in colour, with a good rise.
0:09:47 > 0:09:48NADIYA: Hamish.
0:09:48 > 0:09:51These are a lovely colour, but they're a little bit flat.
0:09:51 > 0:09:52Did you have some dough left over?
0:09:52 > 0:09:53Yeah.
0:09:53 > 0:09:54Yeah. As Nadia says,
0:09:54 > 0:09:58they just haven't quite got the rise that we would have liked on them.
0:09:58 > 0:10:00So we want to just break it open.
0:10:00 > 0:10:03A good scone should break clean in the middle.
0:10:03 > 0:10:05And that's what we've got. The jam's nice and thick.
0:10:07 > 0:10:08Lovely and sweet.
0:10:08 > 0:10:11But you've got a couple of bits of blueberries
0:10:11 > 0:10:13that you haven't squished down.
0:10:13 > 0:10:15Your cream is excellent.
0:10:15 > 0:10:17So you made a good call to do it again.
0:10:18 > 0:10:21Moving to Olli. They look very nice indeed.
0:10:21 > 0:10:23The main thing is you got a great rise.
0:10:24 > 0:10:26The crumb in the middle feels nice.
0:10:26 > 0:10:27Let's try your jam.
0:10:28 > 0:10:31Lovely and thick, and you've squashed all that fruit right down.
0:10:31 > 0:10:33Because you squished the blueberries down,
0:10:33 > 0:10:35it's got a strong blueberry flavour.
0:10:35 > 0:10:37- You have actually really nailed that.- Well done.
0:10:38 > 0:10:40Nikki. Just by looking at them,
0:10:40 > 0:10:43they needed to come out of the oven two minutes before.
0:10:43 > 0:10:45They're slightly overbaked.
0:10:45 > 0:10:47- That's a good break.- That's a good break, I got a good break, too.- Yep.
0:10:47 > 0:10:49Let's try this jam.
0:10:52 > 0:10:55- Mm.- For a jam, it's really fresh and clean,
0:10:55 > 0:10:57and you can really get that fragrance of the blueberry.
0:10:57 > 0:10:59- Nice bake. Just a minute or two less.- Well done.
0:10:59 > 0:11:00Thank you.
0:11:00 > 0:11:02Elodie.
0:11:02 > 0:11:04Those are golden brown scones.
0:11:04 > 0:11:06From the rise, they have come up quite nicely,
0:11:06 > 0:11:09and colour-wise, they're absolutely gorgeous.
0:11:09 > 0:11:11Not overcooked underneath.
0:11:11 > 0:11:13Lovely break.
0:11:13 > 0:11:15Really nice. That just absolutely came off in my hands.
0:11:16 > 0:11:19Ooh, now that's a different-looking jam.
0:11:19 > 0:11:22You can tell straight away that you didn't squish that fruit down.
0:11:25 > 0:11:26You can't taste the blueberries.
0:11:26 > 0:11:28We needed it to cook down a little bit more.
0:11:28 > 0:11:30- But they're very nicely baked. - Thank you.
0:11:32 > 0:11:36Nadia and Allegra will now decide which scones are the best.
0:11:36 > 0:11:37THEY WHISPER
0:11:44 > 0:11:47So, in no particular order, the first person in our top two...
0:11:50 > 0:11:51..is Elodie,
0:11:51 > 0:11:54for giving us perfectly golden-brown scones that were delicious.
0:11:56 > 0:11:58And the second in our top two
0:11:58 > 0:11:59is Olli,
0:11:59 > 0:12:01for the great rise and the best jam on the table.
0:12:02 > 0:12:05I think you should come and taste these scones,
0:12:05 > 0:12:07- or "scons," whatever you call them.- Scones!
0:12:07 > 0:12:09I worked my hardest with it,
0:12:09 > 0:12:11so I'm extremely happy, being in the top two.
0:12:11 > 0:12:15I'm feeling like I could get a place in the quarterfinal.
0:12:15 > 0:12:16I'm feeling very positive.
0:12:16 > 0:12:18- NIKKI:- I was really pleased with the comments.
0:12:18 > 0:12:20The only sort of bad thing I got, really,
0:12:20 > 0:12:22was how they were slightly overcooked,
0:12:22 > 0:12:24but besides that, they were all really good.
0:12:24 > 0:12:27The competition is really, really hard to beat.
0:12:27 > 0:12:30In the showstopper, I'm just going to have to bake my hardest
0:12:30 > 0:12:32and make sure that everything in it goes to plan.
0:12:38 > 0:12:39Are you all right, mate? What's up?
0:12:39 > 0:12:40I can't eat any more.
0:12:41 > 0:12:44Come on, Mark. You can do this.
0:12:44 > 0:12:45You've just got to believe.
0:12:45 > 0:12:47Just listen to that voice inside your head that says,
0:12:47 > 0:12:50"I can and I will eat more cake."
0:12:50 > 0:12:51I can't.
0:12:51 > 0:12:54Pull yourself together, man!
0:12:54 > 0:12:55You've got to keep fighting.
0:12:55 > 0:12:57You've got to keep eating.
0:12:57 > 0:12:58What are you?
0:12:58 > 0:13:01A pussycat or a tiger?
0:13:01 > 0:13:03A dog or a wolf?
0:13:03 > 0:13:05A bear or a...
0:13:05 > 0:13:07even bigger bear?
0:13:07 > 0:13:08But why, Sam?
0:13:08 > 0:13:10Because we've still got the showstopper to do.
0:13:10 > 0:13:11Oh, all right, then, fair enough.
0:13:18 > 0:13:22Welcome back, bakers, to a very exciting showstopper challenge.
0:13:22 > 0:13:26Our lovely judges would like you to make
0:13:26 > 0:13:27an ombre cake.
0:13:27 > 0:13:30Now, "ombre" is French for "shade,"
0:13:30 > 0:13:31apparently.
0:13:31 > 0:13:36So your cake must be shaded from light to dark
0:13:36 > 0:13:38on both the inside and the outside.
0:13:38 > 0:13:42Other than that, it can be any flavour, any shape that you wish.
0:13:42 > 0:13:44You've got 90 minutes, the best of luck.
0:13:44 > 0:13:46- On your marks...- Get set... - BOTH: Bake.
0:13:51 > 0:13:54So an ombre cake, it should be really easy on the eye.
0:13:54 > 0:13:58There has to be a gradual change of shading from dark to light,
0:13:58 > 0:14:01light to dark. It just should be a pleasure to look at.
0:14:01 > 0:14:03Oh, wow, I'll get a towel.
0:14:03 > 0:14:06The crucial point, really, is when they're colouring that batter,
0:14:06 > 0:14:09and colouring that butter cream, they've got to be really careful
0:14:09 > 0:14:11about how many drops of food colouring they put in.
0:14:11 > 0:14:13So it's got to be obvious before it's even baked.
0:14:16 > 0:14:20All the bakers are making a minimum of three layers of sponge
0:14:20 > 0:14:22in order to achieve the ombre effect.
0:14:24 > 0:14:26I live near Bournemouth.
0:14:26 > 0:14:29And every year they do Bournemouth air show.
0:14:29 > 0:14:33So I'm making a Red Arrows cake,
0:14:33 > 0:14:38so like the sky, it's light blue, dark blue and white.
0:14:38 > 0:14:41Olli's sky blue tribute to the Red Arrows
0:14:41 > 0:14:43will have five layers of mint-flavoured sponge,
0:14:43 > 0:14:46sandwiched together with home-made jam and fresh strawberries.
0:14:46 > 0:14:49And then, inside, what colour are the sponges?
0:14:49 > 0:14:53That's going to be like the sun, so it's red, orangey red,
0:14:53 > 0:14:57yellow to white, but if the yolks are in it, it makes it darker,
0:14:57 > 0:15:01so I take away the yolks, it makes a white sponge.
0:15:01 > 0:15:03Where are you at?
0:15:03 > 0:15:06I've just beat my mint sugar together,
0:15:06 > 0:15:08and I'm combining my egg whites, milk and vanilla.
0:15:08 > 0:15:10- Is that fresh mint?- Yeah.
0:15:10 > 0:15:12- Olli, you've got it going on, brother.- Yeah.- Good luck.
0:15:12 > 0:15:14Bye. Thank you.
0:15:16 > 0:15:19This ombre cake is sort of inspired by the rose and chocolate ice cream
0:15:19 > 0:15:22that I had when I was in Cyprus when I was little.
0:15:22 > 0:15:25I've got a picture of, like, my whole family there,
0:15:25 > 0:15:27Dad, me, and then my sister and my brother.
0:15:27 > 0:15:30So that's what my cake's inspired by.
0:15:30 > 0:15:34Chocolate ganache will represent Nikki's holiday ice cream,
0:15:34 > 0:15:36which will be melted over shaded rose buttercream,
0:15:36 > 0:15:38topped with pistachios.
0:15:38 > 0:15:40Inside will be four different flavours
0:15:40 > 0:15:42of layered chocolate sponge.
0:15:43 > 0:15:45So the inside is going to be a vanilla sponge,
0:15:45 > 0:15:47and then a white chocolate sponge,
0:15:47 > 0:15:50and then a milk chocolate sponge and a dark chocolate sponge.
0:15:50 > 0:15:54I think it's nice to use natural things, instead of food colouring,
0:15:54 > 0:15:57just to show the colours of your bakes.
0:15:57 > 0:16:00So, fingers crossed it all turns out OK.
0:16:01 > 0:16:06My ombre cake is made to look like a camp fire,
0:16:06 > 0:16:08because I really enjoy camping.
0:16:08 > 0:16:12In the inside, it's an orange and ginger-flavoured cake.
0:16:12 > 0:16:15It goes from dark red to yellow.
0:16:16 > 0:16:20As well as his ombre on the inside. Hamish will also be using
0:16:20 > 0:16:23five different shades of Italian meringue icing on the outside.
0:16:23 > 0:16:27He'll decorate with shards of boiled sweets to represent his camp fire.
0:16:28 > 0:16:30I really need the colour to be in the bake,
0:16:30 > 0:16:33otherwise it won't be ombre, so the colours need to stand out.
0:16:35 > 0:16:38The bakers need to be precise when adding their food colouring.
0:16:38 > 0:16:4117...18...19...
0:16:42 > 0:16:46Too little or too much could ruin the desired ombre effect.
0:16:47 > 0:16:49I'm making a chicken ombre cake.
0:16:49 > 0:16:52The flavour I'm using is orange,
0:16:52 > 0:16:57and the ombre effect is two shades of orange on the outside.
0:16:57 > 0:17:01A chocolate nest will sit on the top of Elodie's chicken-themed cake,
0:17:01 > 0:17:05and the orange ombre on the outside will be reflected on the inside
0:17:05 > 0:17:07with four layers of shaded orange and vanilla sponges.
0:17:09 > 0:17:11Good afternoon, Elodie.
0:17:11 > 0:17:13- Afternoon.- How are you?
0:17:13 > 0:17:15- I'm good, thanks. - Well, that's tremendous.
0:17:15 > 0:17:17- What is that?- Look at that! - That's my chicken.
0:17:17 > 0:17:19Cos you love chickens, don't you?
0:17:19 > 0:17:20- Yes.- Have you named this one?
0:17:20 > 0:17:21Nope.
0:17:21 > 0:17:24- Ooh!- OK, I think Mark's a pretty cool name.
0:17:24 > 0:17:26Mark, is that all right?
0:17:26 > 0:17:28- Yep.- Yeah! What are your other chickens called?
0:17:28 > 0:17:31- One's called Edith, the one I'm doing this cake about.- Cool.
0:17:31 > 0:17:34So, why is Edith so special? Why does she get the cake?
0:17:34 > 0:17:35Um...
0:17:35 > 0:17:36OBJECT CLATTERS Aahh!
0:17:36 > 0:17:38- Because she just does, OK? - OK, OK!
0:17:38 > 0:17:40THEY LAUGH
0:17:41 > 0:17:44So just put them in the oven now.
0:17:46 > 0:17:49The colours look really well, and I hope they'll be good
0:17:49 > 0:17:52when they're put together in the right order,
0:17:52 > 0:17:53giving it the ombre effect.
0:17:56 > 0:17:59Bakers, you've had half your time, you've got 45 minutes left.
0:18:00 > 0:18:04With the cakes in the oven, the bakers can start on their icing.
0:18:04 > 0:18:06The flavours of my icing are rose.
0:18:06 > 0:18:10Because one, I love, like, the flavour of it.
0:18:10 > 0:18:13And I think, because my sponge is sort of chocolaty,
0:18:13 > 0:18:15I think they go really well together.
0:18:15 > 0:18:18I'm measuring the amounts I'm going to be putting
0:18:18 > 0:18:20in my Italian meringue icing.
0:18:21 > 0:18:24Italian meringue icing is made by whipping egg whites and sugar
0:18:24 > 0:18:25over boiling water.
0:18:27 > 0:18:31Hamish. Is this quite a tricky thing to make?
0:18:31 > 0:18:33Well, you can't stop mixing it once it's on.
0:18:34 > 0:18:36So you're going to be busy for a while, aren't you?
0:18:36 > 0:18:39- Yeah, just six to eight minutes. - Six to eight minutes.
0:18:41 > 0:18:43- Wait, one minute left for my cakes. - One minute.- Yeah.
0:18:43 > 0:18:45So hang on, though. You've got one minute left on your cakes.
0:18:45 > 0:18:48You need to get them out of the oven, but you need to whisk this
0:18:48 > 0:18:50for six minutes continuously. What are you going to do?
0:18:50 > 0:18:52I can stop for a bit and take it off the heat.
0:18:52 > 0:18:54- Can you?- Oh!- Can you?
0:18:54 > 0:18:55We can help you, we can help you.
0:18:55 > 0:18:57Yeah, do you want me to carry on?
0:18:57 > 0:18:58- Yes, please!- At this speed?
0:18:58 > 0:19:00Yes, that's good, that's a good speed.
0:19:01 > 0:19:02I'm scared! Hurry up!
0:19:02 > 0:19:04I'll keep them in for an extra two minutes.
0:19:04 > 0:19:05BOTH: Two minutes!
0:19:05 > 0:19:07Cook, get back on here! Go, Hamish!
0:19:08 > 0:19:10I'll take back over.
0:19:10 > 0:19:11Go. Oh!
0:19:15 > 0:19:17Just 30 minutes to go, guys.
0:19:17 > 0:19:19Right.
0:19:22 > 0:19:23That one's fine.
0:19:23 > 0:19:24- OLLI:- I think they're good.
0:19:24 > 0:19:26But that one's the white one.
0:19:26 > 0:19:29The only problem is, it's gone too green, with the mint.
0:19:33 > 0:19:35Oh, no! These aren't going to plan. No.
0:19:39 > 0:19:42They've stuck to the thing, so...
0:19:42 > 0:19:45I'm just going to try to stick it together when I assemble the cake.
0:19:45 > 0:19:48- ELODIE:- I've just got to quickly get these in the fridge to cool.
0:19:52 > 0:19:55The butter cream. I need to colour it, quickly.
0:19:55 > 0:19:58- ELODIE:- Olli, are you all right? - Yeah, I'm fine.
0:19:58 > 0:20:00Are you doing good? I am a bit off...
0:20:00 > 0:20:02But I'm not quite... I think I'll be fine.
0:20:04 > 0:20:08So, I'm going to start assembling the cake.
0:20:10 > 0:20:12Bakers, 15 minutes to go.
0:20:12 > 0:20:15Come on. You can do this.
0:20:15 > 0:20:17- ELODIE:- I do need to get a bit of a move on.
0:20:17 > 0:20:20I've still got to cover the whole cake.
0:20:20 > 0:20:23- HAMISH:- I'm assembling mine as a tiered cake.
0:20:23 > 0:20:26But it seems a bit smaller today than it did at home.
0:20:27 > 0:20:29So far so good.
0:20:30 > 0:20:32Having abandoned his green sponge,
0:20:32 > 0:20:34Olli's cake will now consist of four layers.
0:20:35 > 0:20:37I just really want to get it done.
0:20:40 > 0:20:43I'm going to put a darker buttercream around the top.
0:20:43 > 0:20:47- NIKKI:- I just turn it around like that,
0:20:47 > 0:20:50and then there is the light one.
0:20:52 > 0:20:53But I think they look quite ombre.
0:20:53 > 0:20:55I hope so.
0:20:56 > 0:20:57This is a tough challenge.
0:20:57 > 0:20:59- This is a super tough challenge. - Yeah.
0:20:59 > 0:21:01Ugh! It's not good.
0:21:01 > 0:21:03That looks really sloppy.
0:21:03 > 0:21:05It's not really meringue, is it?
0:21:05 > 0:21:07It's sort of... It's halfway to meringue.
0:21:07 > 0:21:10It's not holding its shape, and that's what it should be doing.
0:21:10 > 0:21:11Hard peaks, hard peaks.
0:21:12 > 0:21:14Oh, no!
0:21:14 > 0:21:17Getting the ombre effect in the icing is quite hard.
0:21:17 > 0:21:19Bakers, only five minutes left.
0:21:20 > 0:21:21I think that's enough time.
0:21:31 > 0:21:33Quickly do a few touches.
0:21:39 > 0:21:42Bakers, that is it.
0:21:42 > 0:21:43Wow.
0:21:43 > 0:21:45Step away from the shade.
0:21:54 > 0:21:57I think my icing went a bit different today.
0:21:57 > 0:21:59The yellow kind of slopped down from the top,
0:21:59 > 0:22:03so it looked not as ombre as I was wanting it to be.
0:22:05 > 0:22:08I can feel the heat coming off your bonfire cake from here, Hamish.
0:22:08 > 0:22:10It's absolutely hot to go.
0:22:10 > 0:22:12You've got the shards here,
0:22:12 > 0:22:14to represent the fire coming out of it.
0:22:14 > 0:22:15Bonfire sticks at the bottom.
0:22:15 > 0:22:17Huge amounts of imagination,
0:22:17 > 0:22:20but that meringue, it has slipped a bit.
0:22:20 > 0:22:22If you'd just whipped it for a little bit longer,
0:22:22 > 0:22:25it would have held that shape so much better.
0:22:25 > 0:22:28Let's check your ombre, Hamish.
0:22:29 > 0:22:32Wow, that looks excellent!
0:22:32 > 0:22:33I love the colours.
0:22:33 > 0:22:36That's a rocking ombre cake.
0:22:38 > 0:22:40Got the orange, feeling the ginger.
0:22:40 > 0:22:42Nicely balanced, well-cooked cakes.
0:22:42 > 0:22:44- That's yum.- Just that one small thing.
0:22:44 > 0:22:46Set your meringue to a stiff peak, next time.
0:22:49 > 0:22:51The showstopper went all right.
0:22:51 > 0:22:53But the icing could have been a bit neater,
0:22:53 > 0:22:56and I probably shouldn't have done it as rushed as I did.
0:22:57 > 0:22:58What a beautiful tribute
0:22:58 > 0:23:01to your lovely chicken, Edith.
0:23:01 > 0:23:03It's just lovely, and you've got the piping around the edge.
0:23:03 > 0:23:07Maybe a little bit more gradation of ombre on the outside.
0:23:07 > 0:23:11- Yeah.- It looks a bit uni-orange.
0:23:13 > 0:23:17- That is absolutely... - Gorgeous, Elodie.
0:23:17 > 0:23:19That's the magic of an ombre cake.
0:23:23 > 0:23:26I can taste the orange and I can taste the vanilla,
0:23:26 > 0:23:28and all four of your cakes are perfectly baked.
0:23:28 > 0:23:30- Agreed.- You should be really proud of that.
0:23:35 > 0:23:38I had to take a layer out, but I'm happy with it.
0:23:38 > 0:23:40I'm very proud of myself for doing it.
0:23:44 > 0:23:47Maybe slightly, you could have blurred your lines slightly more,
0:23:47 > 0:23:50cos I can see, as it were, stripes
0:23:50 > 0:23:53as opposed to a sort of smooth gradation from dark to light.
0:23:53 > 0:23:56But, you know, that's a fantastic job.
0:23:57 > 0:23:59- What are we going to get? - What are we going to get?
0:24:01 > 0:24:04- Ah.- Some of the layers have come out better than others,
0:24:04 > 0:24:06- haven't they, Olli?- Yeah. - I think it is fair to say.
0:24:06 > 0:24:08You've got thin layers of cake,
0:24:08 > 0:24:10with the moisture from jam and strawberry,
0:24:10 > 0:24:13- it's kind of welded into one, slightly.- Yeah.
0:24:13 > 0:24:15It's quite wet at the bottom here.
0:24:18 > 0:24:19Mm, mint!
0:24:20 > 0:24:22The strawberry and the mint together,
0:24:22 > 0:24:23that works really, really well.
0:24:23 > 0:24:26- It's delicious. Nice one, Olli, thank you.- Thank you.
0:24:31 > 0:24:33I am looking forward to what the judges say.
0:24:33 > 0:24:35I just hope that it's ombre enough
0:24:35 > 0:24:37in the middle, cos you can't really tell.
0:24:39 > 0:24:42Nikki. That is absolutely stunning.
0:24:42 > 0:24:43Thank you.
0:24:43 > 0:24:46And really good ombre, you have a gorgeous smooth finish.
0:24:46 > 0:24:50And also, it's got humour in it. This explosion of pistachios
0:24:50 > 0:24:52where you've dropped your ice cream!
0:24:52 > 0:24:54- Yeah.- So annoying.
0:24:54 > 0:24:56And yeah, it's such a beautiful cake.
0:24:57 > 0:25:00Is it going to be as beautiful on the inside?
0:25:01 > 0:25:03Wow. That is an ombre.
0:25:03 > 0:25:05- Happy?- Yes.
0:25:09 > 0:25:10That is so light.
0:25:10 > 0:25:11It's like eating clouds.
0:25:11 > 0:25:14But it is really moist at the same time.
0:25:14 > 0:25:15Absolutely delicious.
0:25:15 > 0:25:17With the crunch of the nuts to finish it off,
0:25:17 > 0:25:19that's a really, really accomplished piece of work, Nikki,
0:25:19 > 0:25:22- you should be very proud of yourself.- Thank you.- Well done.
0:25:25 > 0:25:26- ELODIE:- How do you think that went?
0:25:26 > 0:25:28- NIKKI:- OK, I think.
0:25:28 > 0:25:29- OLLI:- Yours was good, my one's not that good.
0:25:29 > 0:25:31They said it was really nice.
0:25:31 > 0:25:33Yeah, but the icing wasn't the best, come on.
0:25:35 > 0:25:39Judges, another strong day, and especially this morning,
0:25:39 > 0:25:40the Technical Challenge.
0:25:40 > 0:25:42Yeah, it was really tough, wasn't it? Trying to decide.
0:25:42 > 0:25:44But the most important thing is definitely the bake,
0:25:44 > 0:25:46and that's why we picked Olli and Elodie.
0:25:46 > 0:25:49So let's talk about the afternoon, ombre cakes.
0:25:49 > 0:25:51One person's absolutely nailed it, and that is Nikki.
0:25:51 > 0:25:54I mean, she's the only one that's done something
0:25:54 > 0:25:57that you could see in a patisserie shop anywhere in the world.
0:25:57 > 0:25:59So she's made herself a contender.
0:25:59 > 0:26:01Hamish, how did Hamish get on this afternoon?
0:26:01 > 0:26:03Lovely inside, but on the outside,
0:26:03 > 0:26:06you've got to say it's pretty drippy.
0:26:06 > 0:26:09Olli, he was in our top two, but his cakes were really thin
0:26:09 > 0:26:11and kind of welded into one.
0:26:11 > 0:26:15We didn't quite get that full effect of the ombre because of that.
0:26:15 > 0:26:18And then you've got Elodie, who's got a great bake on the inside,
0:26:18 > 0:26:20but she didn't give us the ombre on the outside,
0:26:20 > 0:26:21which is what we asked for.
0:26:21 > 0:26:23So what do you do? What do you do, guys?
0:26:26 > 0:26:27Oooohh!
0:26:29 > 0:26:31Bakers, what a day.
0:26:31 > 0:26:34You should be so, so proud of yourself.
0:26:34 > 0:26:38However, Allegra and Nadiya can only take one of you
0:26:38 > 0:26:40through to the quarterfinals.
0:26:40 > 0:26:45This baker excelled themselves this afternoon
0:26:45 > 0:26:49to produce an ombre cake that astounded the judges.
0:26:51 > 0:26:54The baker going through to the quarterfinals is...
0:26:57 > 0:26:58..Nikki.
0:26:58 > 0:27:00THEY APPLAUD
0:27:01 > 0:27:04Well done, Nikki. Well done.
0:27:04 > 0:27:05Well done, lovely.
0:27:05 > 0:27:09I really wasn't expecting to go through to the quarterfinals,
0:27:09 > 0:27:10and so it's crazy,
0:27:10 > 0:27:13and I can't really comprehend my words right now.
0:27:13 > 0:27:16Well done, really good cakes. Really good cakes.
0:27:16 > 0:27:17We decided to put Nikki through
0:27:17 > 0:27:19because, even though she wasn't in the top two this morning,
0:27:19 > 0:27:22what she gave us in her ombre cake was, quite simply,
0:27:22 > 0:27:24what we were looking for.
0:27:24 > 0:27:26- Congratulations.- Thank you.- That's just fantastic.
0:27:26 > 0:27:29The most smooth, delicious ombre,
0:27:29 > 0:27:31from bottom to top, in a beautiful pink.
0:27:31 > 0:27:33She sailed right through.
0:27:33 > 0:27:35- MARK:- Yeah! Well done, Nikki.
0:27:37 > 0:27:40Next time, the bakers go into meltdown...
0:27:40 > 0:27:41Oh!
0:27:41 > 0:27:43..and their bakes go bonkers.
0:27:43 > 0:27:44I've got very messy fingers.
0:27:44 > 0:27:47- When sweets...- Cutting out my shortbread chips.
0:27:47 > 0:27:49..become savoury.
0:27:49 > 0:27:51Ooh, fancy.
0:27:51 > 0:27:52HE SHRIEKS