0:00:02 > 0:00:04Hey, Sam, fancy playing the baking word game,
0:00:04 > 0:00:07where you start the next word with the last letter of the last word?
0:00:07 > 0:00:09- I love a good game, go on, then, you go first.- OK, baking powder.
0:00:09 > 0:00:13OK, that ends in R so, royal icing.
0:00:13 > 0:00:15- Ganache.- Eclair.
0:00:15 > 0:00:17- Rhubarb.- Buttercream.
0:00:17 > 0:00:19Marzipan.
0:00:19 > 0:00:20- Nadia.- Allegra.
0:00:22 > 0:00:24- A tent.- Cheat!
0:00:24 > 0:00:25- You're a cheat! - BOTH: Oh!
0:00:25 > 0:00:27Welcome to... BOTH: Junior Bake Off.
0:00:29 > 0:00:32Today the bakers get a workout...
0:00:32 > 0:00:33I need to do some yoga.
0:00:33 > 0:00:35..with a speedy Italian Technical.
0:00:35 > 0:00:39I can't wait to have a bit of pizza with my pepper.
0:00:39 > 0:00:41And desserts are deconstructed...
0:00:41 > 0:00:43It's quite...
0:00:43 > 0:00:46..then reconstructed into show stopping cakes.
0:00:46 > 0:00:48It's massive!
0:01:11 > 0:01:13It's day eight of the heats
0:01:13 > 0:01:16and four more brilliant bakers are ready to don their aprons for a day
0:01:16 > 0:01:18of baking challenges...
0:01:18 > 0:01:20I can't believe I'm on Bake Off.
0:01:20 > 0:01:23..before one of them goes through to next week's quarterfinal.
0:01:24 > 0:01:2712-year-old Lottie from Cheshire enjoys singing and dancing,
0:01:27 > 0:01:29but her first love is baking.
0:01:29 > 0:01:32When I woke up I saw, like, cakes in my head,
0:01:32 > 0:01:34and I can't really believe I'm actually here.
0:01:34 > 0:01:35It feels like a dream.
0:01:37 > 0:01:41From Gwynedd, Welsh speaking baker Ffion is ten.
0:01:41 > 0:01:42IN WELSH:
0:01:52 > 0:01:54This is like a dream come true.
0:01:54 > 0:01:5812-year-old Mehdi from London was inspired to start baking by his mum,
0:01:58 > 0:01:59who is French.
0:01:59 > 0:02:01Last summer when I went to a cooking camp,
0:02:01 > 0:02:04where I made mainly tiramisu and yoghurt cake,
0:02:04 > 0:02:07which are French things, except for tiramisu,
0:02:07 > 0:02:11but after that I started taking the baking to another level.
0:02:11 > 0:02:13Mehdi, can you do mind?
0:02:13 > 0:02:16- Do you want a double knot? - Yeah. Please.
0:02:16 > 0:02:19Ten-year-old Bristolian Harry is used to competitions
0:02:19 > 0:02:22as the fly half and captain of his rugby team.
0:02:22 > 0:02:26I'm excited because... I don't know how you call it.
0:02:26 > 0:02:31I'm going to step on the carpet that champions have set foot on,
0:02:31 > 0:02:32that's the way.
0:02:36 > 0:02:38Bakers, welcome to the Bake Off tent.
0:02:38 > 0:02:40- Are we all all right? - ALL: Yeah!
0:02:40 > 0:02:42- Yay!- Well, for your Technical Challenge today,
0:02:42 > 0:02:44Allegra and Nadia would like you to
0:02:44 > 0:02:47make tre piezza biance.
0:02:47 > 0:02:49Is that how you pronounce it?
0:02:49 > 0:02:53Actually, it's pronounced tre pizzette bianca.
0:02:53 > 0:02:55That's exactly what I said.
0:02:55 > 0:02:58Basically three mini white pizzas
0:02:58 > 0:03:00topped with a garlic cream sauce,
0:03:00 > 0:03:03grilled peppers and drizzled with pesto.
0:03:03 > 0:03:05It sounds awesome.
0:03:05 > 0:03:07Judges, any words of wisdom?
0:03:07 > 0:03:10So we want a nice thin base and crispy around the edges, please.
0:03:10 > 0:03:12And because we're looking for a thin pizza,
0:03:12 > 0:03:14really think about how much topping you put on.
0:03:14 > 0:03:17Fantastic. Now, before we go any further, let's see your hands.
0:03:17 > 0:03:19Are they clean? ALL: Yes.
0:03:19 > 0:03:20So shiny and bright!
0:03:20 > 0:03:25Good. OK, guys, you have one hour to make three pizzettas.
0:03:25 > 0:03:29- BAD ITALIAN ACCENT:- On your marks... - get set... BOTH: ..bake.
0:03:32 > 0:03:37Wrong one. I'm a bit all over the place.
0:03:37 > 0:03:41I have made pizza before at school
0:03:41 > 0:03:43but that was a few years ago.
0:03:45 > 0:03:48So, Allegra, this is your recipe and I know you like thin,
0:03:48 > 0:03:50crispy bases on a pizza.
0:03:50 > 0:03:53None of those big, doughy things that you could sleep on, pillow-y.
0:03:53 > 0:03:57I like it crisp around the edge and nice and thin throughout.
0:03:57 > 0:04:00I think a common mistake when you're doing a pizza is too overloaded it
0:04:00 > 0:04:02with toppings, and I think that's what the bakers
0:04:02 > 0:04:05- need to be really careful about. - Here we go.
0:04:07 > 0:04:09Madonna, that is good, that is really nice.
0:04:09 > 0:04:12The creaminess, the sharp notes from the pesto as well.
0:04:12 > 0:04:15The pepper is giving it a nice hit. It's my kind of pizza heaven.
0:04:18 > 0:04:24I've put the 70g of flour and the yeast in and slowly added water,
0:04:24 > 0:04:30and now I'm just going to add the olive oil and salt.
0:04:30 > 0:04:32The olive oil adds flavour to the dough
0:04:32 > 0:04:35and helps make the base crispy when baked.
0:04:36 > 0:04:42"Once combined put the dough onto the floured surface."
0:04:42 > 0:04:44The point of kneading is to make it
0:04:44 > 0:04:49really smooth and elastic-y and really marshmallow-y.
0:04:49 > 0:04:52It takes a lot of muscle.
0:04:53 > 0:04:55It's getting there.
0:04:57 > 0:04:59Harry, are you finding it difficult to knead?
0:04:59 > 0:05:02It seems very hard to get it marshmallow-y.
0:05:02 > 0:05:03Yeah.
0:05:06 > 0:05:08Kneading complete.
0:05:08 > 0:05:10The dough is left to prove for 30 minutes,
0:05:10 > 0:05:13giving the yeast time to work its magic to give the pizza base
0:05:13 > 0:05:15a light and airy texture.
0:05:15 > 0:05:18- Hi, Harry.- What are you doing now?
0:05:18 > 0:05:21Well, I'm just going to make the white sauce.
0:05:21 > 0:05:24It's like a garlic cream, isn't it?
0:05:24 > 0:05:26- Yes.- Do you like garlic? - Not so much.
0:05:26 > 0:05:29- No?- Well, I like it in spaghetti bolognese.
0:05:29 > 0:05:32- I'm expecting great things. - Thanks.
0:05:33 > 0:05:35All of the cream.
0:05:35 > 0:05:37I've seen my mum make lots of white sauces.
0:05:37 > 0:05:40I'm not completely lost.
0:05:40 > 0:05:41Garlic.
0:05:42 > 0:05:44When the sauce has reduced, mix it.
0:05:44 > 0:05:47Oregano, pepper and grated Parmesan cheese.
0:05:47 > 0:05:49Stir, stir, stir.
0:05:51 > 0:05:53Oh, that's good, it's thickening now.
0:05:55 > 0:05:57- Hi, Ffion.- Hello.
0:05:57 > 0:05:59- How are you?- I'm great, thank you.
0:05:59 > 0:06:02When you are not baking at home, what else do you do?
0:06:02 > 0:06:04Gymnastics.
0:06:04 > 0:06:06Would that help with baking?
0:06:06 > 0:06:10If I get strong arms, that would help with kneading and mixing.
0:06:10 > 0:06:14- What, strong arms like these, Ffion? - Wow.- Say yes.
0:06:14 > 0:06:16- Yes.- Good.
0:06:16 > 0:06:19- You are unbelievable.- I know I am.
0:06:19 > 0:06:21So, looking at the competition, I know it's early days,
0:06:21 > 0:06:24who are you worried about? Who do you need to beat?
0:06:24 > 0:06:26Yeah, don't worry, now, nobody is listening.
0:06:26 > 0:06:27Obviously you need to beat them all.
0:06:27 > 0:06:31Well, Mehdi is quite fast now so...
0:06:31 > 0:06:33- He's fast.- He's fast. - But you're a gymnast.
0:06:33 > 0:06:36- Exactly, your strong and fast. - Flips and that.
0:06:40 > 0:06:43OK, guys, you've had 30 minutes which means you are halfway through.
0:06:45 > 0:06:47Pesto.
0:06:47 > 0:06:49Parmesan. Chop it.
0:06:49 > 0:06:51If you are going to bake, let a grown-up know.
0:06:53 > 0:06:55Large bunch of basil.
0:06:55 > 0:06:57Finally, garlic,
0:06:57 > 0:07:01toasted pine nuts and olive oil will help bind the pesto together.
0:07:05 > 0:07:08Guys, you've got 20 minutes left.
0:07:08 > 0:07:09See my dough quickly.
0:07:10 > 0:07:15- Perfect.- I'm just going to put some flour down so it doesn't stick
0:07:15 > 0:07:17and I'm going to roll out my dough.
0:07:17 > 0:07:21Allegra likes thin pizzas
0:07:21 > 0:07:24so I'm rolling them quite thin.
0:07:27 > 0:07:30Stay. Ah, I remember.
0:07:30 > 0:07:33I need to put Parmesan and cheese in my sauce.
0:07:33 > 0:07:37I'll start rolling out my pizza bases in a minute.
0:07:40 > 0:07:43Yeah, they're more or less equal.
0:07:43 > 0:07:46I think my main worry is they are going to say it's not thin enough.
0:07:49 > 0:07:52I'm just putting the sauce on the pizzas.
0:07:56 > 0:07:57I think I'm doing OK.
0:07:59 > 0:08:03Before baking, the pizza is topped with sliced char-grilled peppers.
0:08:04 > 0:08:05In on time.
0:08:07 > 0:08:10I'm going to have to be very quick with this.
0:08:10 > 0:08:13Oh, really quickly, really quickly.
0:08:13 > 0:08:15Harry, you forgot the topping.
0:08:15 > 0:08:18Oh! I remember!
0:08:18 > 0:08:20I need to get these in the oven really.
0:08:24 > 0:08:25I think it will be fine.
0:08:34 > 0:08:36Harry, we don't want to alarm you,
0:08:36 > 0:08:38but you need to get that in the oven.
0:08:38 > 0:08:40- Yeah.- OK.- It smells lovely.
0:08:40 > 0:08:43- Oh, I need to put the red peppers on.- Oh!
0:08:45 > 0:08:47Could you do that at the end maybe?
0:08:47 > 0:08:50- Could do.- Get in the oven.- Get it in the oven.- Get it in the oven.
0:08:50 > 0:08:52It needs to go in the oven.
0:08:52 > 0:08:54Bakers, you have just ten minutes remaining.
0:09:00 > 0:09:01My stress levels are like...
0:09:03 > 0:09:04I need to do some yoga.
0:09:08 > 0:09:11I think I might give them another two minutes or so.
0:09:11 > 0:09:12Hurry up, hurry up.
0:09:14 > 0:09:18Bakers, you have just three minutes left,
0:09:18 > 0:09:19so get those pizzas out of the oven,
0:09:19 > 0:09:21let's get them finished, let's get them plated.
0:09:28 > 0:09:31They turned out better than I expected them.
0:09:32 > 0:09:35Yeah, I just really hope they are cooked on the bottom.
0:09:35 > 0:09:38Very, very, very stressed.
0:09:38 > 0:09:40Get it out as quickly as possible.
0:09:46 > 0:09:48Harry, you've got less than 30 seconds.
0:09:48 > 0:09:50I would get your other two pizzas out, if I were you.
0:09:50 > 0:09:52Oh, they look good anyway.
0:09:52 > 0:09:54He's happy. He's happy.
0:09:55 > 0:09:57How are you doing, Harry?
0:09:57 > 0:10:02- Not very well.- You've got enough time, Harry, go on!
0:10:02 > 0:10:05You have a few more seconds to get a bit of pepper on there.
0:10:05 > 0:10:06Come on, come on, come on!
0:10:08 > 0:10:09Ugh!
0:10:11 > 0:10:12OK.
0:10:13 > 0:10:17- Rustic, I like it. - Bakers, that is it.
0:10:17 > 0:10:20I can't wait to have a bit of pizza with my pepper.
0:10:22 > 0:10:26Right, bakers, if you would all like to bring your three pizzas
0:10:26 > 0:10:27up to the gingham altar.
0:10:29 > 0:10:31The time goes really, really quickly,
0:10:31 > 0:10:34and you think you still have got
0:10:34 > 0:10:38about 20 more minutes and you've actually got, like, five.
0:10:39 > 0:10:42The judges are looking for three thin and crispy pizzetas
0:10:42 > 0:10:45with a garlic cream sauce and evenly distributed toppings.
0:10:49 > 0:10:50So, let's start with Ffion.
0:10:50 > 0:10:53These look really nice. They have got a lovely brownness to them.
0:10:53 > 0:10:56I think you've got just about the right amount of topping.
0:10:56 > 0:10:59Cooked all the way through on the bottom, and nice crisp edge.
0:10:59 > 0:11:01That's lovely and thin.
0:11:03 > 0:11:05Nice pizza, Ffion.
0:11:05 > 0:11:07You wouldn't want it any thicker than that.
0:11:07 > 0:11:10- Thank you.- Lottie, there's lots of cream sauce,
0:11:10 > 0:11:12but they look slightly undercooked.
0:11:12 > 0:11:13Yeah.
0:11:13 > 0:11:16A nice cut on the peppers, I like the way you blobbed the ricotta,
0:11:16 > 0:11:18it's a good-looking pizza.
0:11:19 > 0:11:23You have given that are really good knead, really nice bubbles in here.
0:11:23 > 0:11:26Just a couple more minutes and this would have been Monty.
0:11:26 > 0:11:30- Yeah.- Moving on, Mehdi. - Slightly verging on deep pan.
0:11:30 > 0:11:32On the other hand it looks really appealing.
0:11:36 > 0:11:37- That is...- Silence is good.
0:11:37 > 0:11:39That eats really well.
0:11:39 > 0:11:42I'm going to have another bite just to see if you got lucky.
0:11:42 > 0:11:45Mm, a really good balance.
0:11:45 > 0:11:48The distribution of topping works just right so, well done, Mehdi.
0:11:49 > 0:11:51- Harry.- Harry.
0:11:51 > 0:11:52I do love a pepper.
0:11:56 > 0:11:59But you might have forgotten a few bits on here.
0:11:59 > 0:12:01Yes, I didn't have enough time, so I just chucked it on.
0:12:02 > 0:12:04Wow, it has got a good base there, Harry.
0:12:04 > 0:12:07- It's really thin.- Let's get into it.
0:12:08 > 0:12:11The base is lovely, it's just missing the toppings.
0:12:11 > 0:12:13Thank you.
0:12:16 > 0:12:19Judges will now decide which two plates of pizzetta
0:12:19 > 0:12:21are the most deliciosa.
0:12:22 > 0:12:24In no particular order,
0:12:24 > 0:12:28the top two are firstly Ffion,
0:12:28 > 0:12:31for giving us a nice thin pizza with crisp edges.
0:12:31 > 0:12:33And the second person...
0:12:34 > 0:12:36..is Mehdi.
0:12:36 > 0:12:38Your base was slightly thick, but it was cooked.
0:12:38 > 0:12:41- Well done.- Lottie, Harry, honestly,
0:12:41 > 0:12:43everything can change with the Showstopper this afternoon.
0:12:43 > 0:12:45Right now I think you deserve a bit of a rest,
0:12:45 > 0:12:47come on taste these lovely pizzas.
0:12:49 > 0:12:53I was very nervous because I was the first to be judged,
0:12:53 > 0:12:54but it went really well.
0:12:54 > 0:12:58I think one of the nicest things was that they took another bite
0:12:58 > 0:13:00which most of the time is a good sign.
0:13:00 > 0:13:02It kind of went like that when she
0:13:02 > 0:13:05held it and that's not really pizza-y.
0:13:05 > 0:13:06I was a bit like... Oh!
0:13:08 > 0:13:11I tell you what, getting that pizza dough thin and crispy
0:13:11 > 0:13:13- was a tough Technical. - It really was.
0:13:13 > 0:13:15Next up the Showstopper Challenge
0:13:15 > 0:13:18where our bakers get their just DESSERTS.
0:13:18 > 0:13:20That's not very nice, Sam.
0:13:20 > 0:13:22No, it's a clue to what they are baking next.
0:13:22 > 0:13:25- Just DESSERTS. - I'm such an idiot.- Yeah, you are.
0:13:34 > 0:13:38Welcome to your Showstopper Challenge.
0:13:38 > 0:13:40Allegra and Nadia would like you
0:13:40 > 0:13:44to create your favourite dessert in cake form.
0:13:44 > 0:13:46For me, my favourite is banoffee pie.
0:13:46 > 0:13:48What's your favourite pudding, dude?
0:13:48 > 0:13:52- Yorkshire pudding.- OK, best of luck, guys, you have one-and-a-half hours.
0:13:52 > 0:13:54- On your marks...- ..get set... BOTH: ..bake.
0:13:58 > 0:14:02I have done it in a time limit, but it was quite...
0:14:02 > 0:14:04Huh!
0:14:04 > 0:14:06Today it is dessert to cake day.
0:14:06 > 0:14:10The difference is dessert, spoon, cake, knife.
0:14:10 > 0:14:13This is a hard challenge because their favourite pudding
0:14:13 > 0:14:15is already in existence and they need to deconstruct it
0:14:15 > 0:14:18and put it together between layers of sponge.
0:14:18 > 0:14:21The baker that's going to excel is the one that's calm and collected.
0:14:21 > 0:14:24They have to know exactly what it looks like
0:14:24 > 0:14:25and what their vision is.
0:14:28 > 0:14:31I'm sieving the flour and baking powder
0:14:31 > 0:14:33and caster sugar into a bowl.
0:14:33 > 0:14:36All of the bakers start by making their sponge mix.
0:14:36 > 0:14:40My bake is called blackberry crumble and custard cake.
0:14:40 > 0:14:43Just a simple Victoria sponge.
0:14:43 > 0:14:45Ffion's favourite blackberry crumble pudding
0:14:45 > 0:14:49will be constructed from four layers of Victoria sponge
0:14:49 > 0:14:52sandwiched together with home-made blackberry sauce,
0:14:52 > 0:14:54piped custard, fresh blackberries and a crunchy crumble.
0:14:57 > 0:14:58Hi, Ffion.
0:14:58 > 0:15:01- Hello.- What was your inspiration for this cake?
0:15:01 > 0:15:06I love blackberry crumble so much.
0:15:06 > 0:15:09And you are doing your custard layer in between as well?
0:15:09 > 0:15:10- Yeah.- Do you make custard often?
0:15:10 > 0:15:14Not very often because I often use custard powder.
0:15:14 > 0:15:18- Yes.- But I wanted to try and make custard.
0:15:18 > 0:15:20How do you get the perfect custard?
0:15:20 > 0:15:23When you are cooling put the clingfilm on the custard.
0:15:23 > 0:15:26- What does that do? - Stops it from forming a skin.
0:15:26 > 0:15:28- Sounds like you have done your research.- Yes.
0:15:33 > 0:15:34That's slightly red.
0:15:36 > 0:15:40I'm making, at the moment, lime cake.
0:15:40 > 0:15:44My inspiration is jelly and ice cream
0:15:44 > 0:15:47because I have it on Christmas Day
0:15:47 > 0:15:50because I don't like Christmas pudding.
0:15:52 > 0:15:56Harry's lime cake will represent the jelly and it will be topped with a
0:15:56 > 0:16:00strawberry tier covered in icing to resemble melted ice cream.
0:16:00 > 0:16:03He'll decorate with chocolate drizzled fresh strawberries.
0:16:03 > 0:16:06I am loving all the bright, bold colours.
0:16:06 > 0:16:08So, that's strawberry flavour?
0:16:08 > 0:16:10- Yep.- And that one's lime flavour?
0:16:10 > 0:16:12- Yeah.- How have you flavoured this strawberry one?
0:16:12 > 0:16:15- Strawberry essence. - OK. And the lime one?
0:16:15 > 0:16:18- Lime essence?- No. - Oh.- Lime zest.
0:16:18 > 0:16:21And, Harry, what have we learned from this morning?
0:16:21 > 0:16:23- To keep track of the time. - That's it.
0:16:26 > 0:16:28I'm doing a lemon meringue cake.
0:16:28 > 0:16:31My brother always gets lemon sherbets from the shop when we go to
0:16:31 > 0:16:34the sweet shop. My grandpa loves lemon meringue.
0:16:36 > 0:16:39I like the colour yellow because it's really like... Bing!
0:16:39 > 0:16:40Lottie's take on a lemon meringue pie
0:16:40 > 0:16:42will feature two layers of lemon sponge
0:16:42 > 0:16:46with a meringue base and middle, topped with lemon curd cream,
0:16:46 > 0:16:48meringue kisses and fondant flowers.
0:16:49 > 0:16:50So what's the vision here?
0:16:50 > 0:16:52We've got two cakes waiting to go in the oven.
0:16:52 > 0:16:55Yeah, I've got to put some of the meringue on here.
0:16:55 > 0:16:57Onto the raw cake?
0:16:57 > 0:17:00- Yep.- And meringue cooks the same time as the cake?
0:17:00 > 0:17:04- Yeah.- Wow.- I'm intrigued. - I've got a picture of it.
0:17:04 > 0:17:06- Can we have it the right way up? - Wow.
0:17:06 > 0:17:09So, look, it's meringue, cake, lemon curd,
0:17:09 > 0:17:12and then cream, and then mini meringues.
0:17:12 > 0:17:15How much did you have to pay your art teacher to do that for you?
0:17:15 > 0:17:18- Oh, I did that. - You did that? That's so lovely.
0:17:28 > 0:17:30Nearly there.
0:17:30 > 0:17:32Mehdi has looked to his roots
0:17:32 > 0:17:34to create a classic French dessert cake.
0:17:35 > 0:17:41Right now I'm making the sponge for my framboisier which is normally
0:17:41 > 0:17:43it's called a fraisier because you use strawberries,
0:17:43 > 0:17:46but I'm changing it by adding another layer
0:17:46 > 0:17:48with a ring of raspberries around the outside.
0:17:48 > 0:17:52Mehdi's framboisier will be comprised of three layers of sponge,
0:17:52 > 0:17:54sandwiched with a layer of raspberry mousseline,
0:17:54 > 0:17:57fresh berries and pistachio cream.
0:17:57 > 0:17:59I want to know how we're going to eat the pistachio
0:17:59 > 0:18:01because pistachio's quite a hard flavour to...
0:18:01 > 0:18:04- I'm using pistachio paste. It's home-made.- Home-made?
0:18:04 > 0:18:06Wow, how did you do that?
0:18:06 > 0:18:08I made it when we were on holiday in France.
0:18:08 > 0:18:11Pistachio is one of my absolute, all-time favourite flavours,
0:18:11 > 0:18:14you're off to a cracking start.
0:18:14 > 0:18:16I'm going to put this in the oven now.
0:18:17 > 0:18:19Quick. One.
0:18:21 > 0:18:22Quick.
0:18:23 > 0:18:24Two.
0:18:26 > 0:18:29They're in. Relief.
0:18:32 > 0:18:33With all their cakes in the oven,
0:18:33 > 0:18:36the bakers can turn their attention to their fillings.
0:18:37 > 0:18:42I'm whisking the caster sugar and egg yolks together
0:18:42 > 0:18:44to make my custard.
0:18:45 > 0:18:47Mehdi is also making custard,
0:18:47 > 0:18:50but he's turning his into a creme mousseline.
0:18:50 > 0:18:55I've added butter, that's what makes it creme mousseline.
0:18:55 > 0:19:00I'm just putting some of the lemon zest in my cream
0:19:00 > 0:19:03and I'm going to put some lemon curd as well.
0:19:07 > 0:19:09I've added the pistachio paste to that one
0:19:09 > 0:19:12and I'm adding the freeze-dried raspberry powder to the other parts.
0:19:12 > 0:19:16Those are two of my flavours that I like.
0:19:16 > 0:19:19I'm doing the mini meringues that will go on top.
0:19:19 > 0:19:21I don't need this many, but it's nice to have spares
0:19:21 > 0:19:23in case they all collapse.
0:19:25 > 0:19:28Have you seen my...my cake, look?
0:19:29 > 0:19:30It's massive!
0:19:35 > 0:19:37OK, guys, you've had half your time,
0:19:37 > 0:19:39that means you've got 45 minutes left.
0:19:40 > 0:19:43That one is good,
0:19:43 > 0:19:45that one is good.
0:19:50 > 0:19:52Yeah, those need to come out.
0:19:56 > 0:19:59I like art, it's one of my favourite subjects.
0:19:59 > 0:20:01The trickiest thing is decorating it
0:20:01 > 0:20:03because I've got to be really careful.
0:20:03 > 0:20:06As you can see, some of them have lost their little petals.
0:20:12 > 0:20:15Once the cakes are cooled, the bakers can start assembling.
0:20:17 > 0:20:21I pricked this because I need to put blackberry sauce and it needs to,
0:20:21 > 0:20:25like, suck it in, so it tastes nicer.
0:20:29 > 0:20:30That's gone a bit lopsided.
0:20:32 > 0:20:35I think they are all right, that's how they normally are so...
0:20:35 > 0:20:36Working as hard as I can now.
0:20:39 > 0:20:41Oh, I've squashed one, that's why we have spares.
0:20:43 > 0:20:45I'm putting blackberries on,
0:20:45 > 0:20:49but I'm going to pipe the custard in between these.
0:20:49 > 0:20:52When piping you have to keep a steady hand,
0:20:52 > 0:20:56as I found out when I first started doing piping.
0:20:56 > 0:20:59Sprinkle a bit of this crumble.
0:20:59 > 0:21:01Oh, hello. No.
0:21:05 > 0:21:08I need to assemble the cake. Now.
0:21:08 > 0:21:12OK, bakers, you've got 15 minutes left.
0:21:12 > 0:21:14OK.
0:21:16 > 0:21:19I'm going for the pressing technique.
0:21:28 > 0:21:30In this bowl is just ground pistachios
0:21:30 > 0:21:33and freeze-dried raspberry pieces and I'm going to sprinkle around.
0:21:33 > 0:21:34Ten minutes left.
0:21:38 > 0:21:39I'm getting nervous.
0:21:41 > 0:21:46Going to have to speed up a little bit now.
0:21:46 > 0:21:47Quickly, quickly, quickly.
0:21:51 > 0:21:52There we go.
0:21:58 > 0:22:01Over the lime cake like ice cream is melting.
0:22:07 > 0:22:09Oh!
0:22:09 > 0:22:13Put that under there, it can drip into there.
0:22:13 > 0:22:14Yeah.
0:22:14 > 0:22:15The moment of truth.
0:22:17 > 0:22:18Yay!
0:22:20 > 0:22:22I need to...
0:22:22 > 0:22:25You might just want to wipe around it a little bit.
0:22:27 > 0:22:3060 seconds to make it as beautiful as you possibly can.
0:22:36 > 0:22:37Strawberries.
0:22:40 > 0:22:46Bakers, that is it, step away from your dessert cakes.
0:23:08 > 0:23:12Lots of fun. I mean, it has got that look of melted ice cream.
0:23:12 > 0:23:14It does look like melted ice cream to me.
0:23:14 > 0:23:17It cuts really, really well.
0:23:18 > 0:23:20Look at that!
0:23:20 > 0:23:22- Wow!- Shall I cut this one?- Yeah.
0:23:22 > 0:23:24I have no clue what that is going to look like.
0:23:24 > 0:23:26THEY LAUGH
0:23:26 > 0:23:30I want it to be so red that it hurts my eyes.
0:23:30 > 0:23:32Hello! My eyes are hurting!
0:23:32 > 0:23:34Bobby dazzler, wow!
0:23:37 > 0:23:41You promised lime, you gave us green and you gave us lime.
0:23:41 > 0:23:43And that cake is baked perfectly.
0:23:43 > 0:23:47It's not the neatest thing in the world, but that wasn't your vision
0:23:47 > 0:23:50and we have really enjoyed it, thank you very much indeed.
0:23:57 > 0:23:59It's a cracking effort, my friend.
0:23:59 > 0:24:02Obviously, we've got a bit of disappointment on the edging.
0:24:02 > 0:24:04If you had just pared it back and
0:24:04 > 0:24:07just done really thin layers, it would have held up.
0:24:07 > 0:24:09Wow, the colours are brilliant, you know.
0:24:09 > 0:24:13I love the colours. The raspberry mousseline, I'm getting raspberry.
0:24:15 > 0:24:18- I'm getting pistachio. - The creme mousseline is very light.
0:24:18 > 0:24:20That's really adventurous and really clever.
0:24:30 > 0:24:33Ffion, it looks absolutely wonderful, it's totally straight.
0:24:33 > 0:24:34Let's go in.
0:24:39 > 0:24:40Oh!
0:24:44 > 0:24:48Mmm. You can taste that blackberry.
0:24:48 > 0:24:50What is the crunch from? Crumble.
0:24:50 > 0:24:53- Crumble.- I think you were really clever to pipe the custard,
0:24:53 > 0:24:55because if you had done a big mass of custard,
0:24:55 > 0:24:57all that crumble would have just gone soggy.
0:24:57 > 0:24:59Really delicious, very nice indeed.
0:25:07 > 0:25:10That is like sunshine on a plate.
0:25:10 > 0:25:13It's got glitter and it's yellow and it's bright and it's fun
0:25:13 > 0:25:16and I'm looking forward to trying this.
0:25:16 > 0:25:19Wow. That is gorgeous.
0:25:19 > 0:25:20Totally impressed.
0:25:24 > 0:25:25You get the different textures
0:25:25 > 0:25:28and the lemon curd is delicious all the way through that.
0:25:28 > 0:25:30I have got that very distinctive meringue flavour
0:25:30 > 0:25:32that we all know so well. It is really, really clever.
0:25:32 > 0:25:34If you put the meringue on top,
0:25:34 > 0:25:36it would have made it a bit too like the pie,
0:25:36 > 0:25:40so by putting it in the middle you really have fulfilled the brief.
0:25:40 > 0:25:41I don't think I could do it better.
0:25:43 > 0:25:46A great piece of work, Lottie, well done.
0:25:49 > 0:25:50I did it!
0:25:50 > 0:25:52- My thing collapsed.- Did it?
0:25:52 > 0:25:53I thought mine went really well.
0:25:55 > 0:25:57Judges, another eventful day in the tent.
0:25:57 > 0:25:58A strong day in the tent.
0:25:58 > 0:26:00Let's start with this morning.
0:26:00 > 0:26:03A really clear, one, two, with Ffion and Mehdi,
0:26:03 > 0:26:05and then what we needed from this afternoon
0:26:05 > 0:26:07was a completely different skill set.
0:26:07 > 0:26:10Harry, you were raving about the flavours of that cake
0:26:10 > 0:26:11and the way it looked inside.
0:26:11 > 0:26:14He wanted to give us melted ice cream, we got melted ice cream,
0:26:14 > 0:26:15but we got delicious cake.
0:26:15 > 0:26:16And then we've got Mehdi's.
0:26:16 > 0:26:19He didn't quite execute it exactly as I think he wanted,
0:26:19 > 0:26:21but it tasted really good.
0:26:21 > 0:26:24Ffion gave us a blackberry crumble and custard cake
0:26:24 > 0:26:26and we got that when you eat it.
0:26:26 > 0:26:27And then we go to Lottie.
0:26:27 > 0:26:30It's slightly knocked us off our perches,
0:26:30 > 0:26:33because it was something truly special and different.
0:26:33 > 0:26:35Yeah. Which makes our decision very difficult.
0:26:42 > 0:26:44Bakers, what a day.
0:26:44 > 0:26:47You've all been absolutely fantastic, but, as you know,
0:26:47 > 0:26:51only one of you can go through to the quarterfinals.
0:26:51 > 0:26:54This baker has shown true innovation
0:26:54 > 0:26:58and tantalised the judges' taste buds.
0:26:59 > 0:27:02The baker going through is...
0:27:09 > 0:27:10..Lottie.
0:27:14 > 0:27:16Congratulations, Lottie.
0:27:17 > 0:27:19Well done. Well done.
0:27:19 > 0:27:23- Happy?- Lottie took something as simple as a lemon meringue
0:27:23 > 0:27:28and she created the most delicious lemon meringue cake.
0:27:28 > 0:27:31- Well done!- It was an extraordinary achievement.
0:27:31 > 0:27:33You know, putting the cake and the meringue in at the same time,
0:27:33 > 0:27:35she really slightly blew me away today.
0:27:35 > 0:27:37Very, very impressed with that young baker.
0:27:37 > 0:27:40I'm really excited about telling my family
0:27:40 > 0:27:42because we will probably have a big party
0:27:42 > 0:27:44because we like parties quite a lot.
0:27:44 > 0:27:45Yeah.
0:27:47 > 0:27:49Next time the bakers battle with a Battenberg...
0:27:49 > 0:27:51- What's happening?- I don't know!
0:27:53 > 0:27:54..and they recreate their image...
0:27:54 > 0:27:56Oh, my gosh!
0:27:56 > 0:27:57..with the most personal Showstopper yet.
0:27:57 > 0:28:01Hopefully someone eats it before I have to look at it more.