:00:00. > :00:12.The wonderful smell of bread out of the oven. The perfect pie crust, the
:00:13. > :00:17.snap of a biscuit and of course cakes. Cakes of all shapes and sizes
:00:18. > :00:24.and for every occasion. We have something for all the senses here as
:00:25. > :00:44.we celebrate some of the Best Bakes EVER.
:00:45. > :00:58.Hello and welcome. We've got some amazing bakes on the menu come
:00:59. > :01:03.coming up for you today. A Bake Off masterclass on how to make orange
:01:04. > :01:08.cake. It's different and has a wonderful strong orange flavour with
:01:09. > :01:15.a bit of spice. A centrepiece to end on. It is used for every single
:01:16. > :01:20.wedding. For every single birthday. I had it for my two weddings! It
:01:21. > :01:27.could have been three, but it's only two so far. We start today with the
:01:28. > :01:31.Hairy Bikers, they have been looking for inspiration in Germany. They
:01:32. > :01:33.ended up in the black forest, you can guess what kind of cake they're
:01:34. > :01:48.going to be making. Let's go to the black forest itself.
:01:49. > :01:56.Get lost in the wood before baking a cake? Yep.
:01:57. > :02:09.And, here it is. Our Black Forest Gateau. I love to go wandering. It's
:02:10. > :02:13.brilliant. To think we can cook a black forest gadget owe in the
:02:14. > :02:18.middle of the Black Forest. How many people have the opportunity in their
:02:19. > :02:30.lives? Is the air is pure. This is it. Kingy! Si. Si.
:02:31. > :02:44.Where are you? Well, just leave us, I would. Only stopped for a wee! Not
:02:45. > :02:56.got a compass? No, I didn't bring it. You know where the kitchen is,
:02:57. > :03:02.it's here. Forget the 1970s, version we are doing it proper. Like many
:03:03. > :03:09.cakes you start with flour. Believe it it or not, Germans don't use
:03:10. > :03:16.self-raising flour. You have to use ordinary flour and pepp it up with
:03:17. > :03:23.baking sugar. Whilst I bash the sugar and butter into shape Auto
:03:24. > :03:29.will addcocoa. Don't add drinking chocolate. Too much baking powder it
:03:30. > :03:37.will collapse. Too little and it won't... It still will make you
:03:38. > :03:44.pump. Six eggs. Look at that. Beautiful. As Dave puts the dry
:03:45. > :03:48.goods in, what we will do is fold that in nicely with a spatula. This
:03:49. > :03:57.is one bowl you will want to lick out. Grease and dust two cake tins
:03:58. > :04:05.and divide the mixture accordingly. You can smooth it out easily with a
:04:06. > :04:16.hot spoon. Maybe not that easily. Bung them in the oven for about 25
:04:17. > :04:20.minutes. The Cherie filling. You do this, with some black Cherie jam.
:04:21. > :04:24.Buy the jam that has a lot of fruit content. It's quite important this
:04:25. > :04:32.because it's a Luke surious cake this. You don't want to skimp on any
:04:33. > :04:37.of the ingredients. -- cherry. They will be complimented by our magical
:04:38. > :04:44.ingredient. Earlier today we secured our very own forest spirit. There
:04:45. > :04:53.are unhads of cherry other charreds around here. A double distilled
:04:54. > :05:00.cherry spirit is vital. They leave the cherry stones in that gives it a
:05:01. > :05:05.almond flavour. Alcohol and baking go hand and hand. Remember kids,
:05:06. > :05:19.alcohol and biking certainly don't. Oh! We need to heat it up. The jam
:05:20. > :05:27.will melt and the cherries will expand and soak up all the kirsch.
:05:28. > :05:32.That's them cooling. They will set solid. We need whip cream and
:05:33. > :05:41.chocolate. The building blocks of a BFG. We're going for an ambitious
:05:42. > :05:48.four layer cake. Don't cut your cake until it's cold Or you will end up
:05:49. > :05:56.with a pile of credit crunches. We also brought a cherry liqueur to
:05:57. > :06:02.sprinkle over the cake to send our cherry flavours into overdrive.
:06:03. > :06:13.Don't soak it. In Germany, you buy cream ready whipped. This is the fun
:06:14. > :06:21.bit. They all come together. You can see sprinkles on the edge, all to
:06:22. > :06:32.the good. It's easy to think of the Black Forest Gadget owe as a refugee
:06:33. > :06:38.from the 1970s sweet menu. Is the BFG was a classic and ours is the
:06:39. > :06:41.business. It is's ironic, isn't it, rescuing a cake from it is
:06:42. > :06:47.wilderness years by making it in a forest.
:06:48. > :07:12.The final finishing touches. More chocolate. There we have it.
:07:13. > :07:41.That's what you call a cake. With all those cherries that's at least
:07:42. > :07:47.three of our five-a-day. Now, we have Madelaines, light cakes from
:07:48. > :07:56.France. These ones from Rachel are different because she's adding some
:07:57. > :08:00.homemade lemon curd. This recipe is part of Parisian culture. A snack
:08:01. > :08:08.for children and a childhood memory for the grownups. If you want to
:08:09. > :08:14.impress your friends with a Parisian teatime treat I've got the recipe
:08:15. > :08:19.for you. My moto is - butter makes everything butter. Take your time
:08:20. > :08:30.and let 200 grams melt slowly. It's on to the sweet stuff. Plain caster
:08:31. > :08:39.sugar, 130 grams. Three eggs. Let's do whisking, we will get a workout
:08:40. > :08:45.here. You want to whisk it until it's pale and frothy. It's a great
:08:46. > :08:51.workout to combat Bingo wings. I have a tired arm. If you have an
:08:52. > :08:55.electric whisker you can do it with that. Otherwise, have a bit of a
:08:56. > :09:02.workout. I think we're there. Oh, the butter has melted. Ah - it's
:09:03. > :09:10.hot. When your fingers have cooled down, mix the dry sgreents. 200
:09:11. > :09:15.grams of plain flour. Baking powder. I'm going to zest my lemon. You are
:09:16. > :09:24.going for the top layer. It smells really good. We've got the honey
:09:25. > :09:35.from a beekeeper. I need 60mls of milk. It's not semi-skimmed or
:09:36. > :09:39.skimmed, it's full fat. French patisserie you do everything full
:09:40. > :09:46.fat, nothing half measures. If you are going to do a cake, do it well.
:09:47. > :09:52.Diet cakes out the window. Mix it in. I will add the flour. While
:09:53. > :09:59.training I was taught a special technique when stirring. At school
:10:00. > :10:04.you have to move with the bowl. Don't worry if you spot little lumps
:10:05. > :10:06.in there. It's more likely to be little bits of lemon zest. We will
:10:07. > :10:31.cover it and put it in the fridge. That's if there's any room of
:10:32. > :10:35.course. Will it close? It does. They are always baked in shell shaped
:10:36. > :10:43.moulds. If you don't have one, can you use a a mini muffin tin. I will
:10:44. > :10:50.use a piping bag. I'm going to grab my cocktail shaker from up here. The
:10:51. > :10:57.great thing about that is you have two hands to help put your dough in.
:10:58. > :11:00.What we're looking to do to fill our tins is actually you are kind of
:11:01. > :11:02.filling it just a little bit below the shell shape. You are not filling
:11:03. > :11:20.it right to the brim. Raspberries go in the middle. They
:11:21. > :11:27.sometimes dip it in chocolate. My raspberry and lemon version adds a
:11:28. > :11:44.little bit to the classic. We will put them in the oven. Let's have a
:11:45. > :11:50.look. Are they done? Lovely golden. Around the edges, pale in the
:11:51. > :11:56.middle. To make them extra special I will pipe lemon curd into the
:11:57. > :12:02.middle. So you take your madeleine and you you pipe it where the hole
:12:03. > :12:07.is. You want to pipe it into the madeleines while they are warm.
:12:08. > :12:11.Piping when it's hot will help the Kurd melt through the sponge and
:12:12. > :12:24.make the cakes extra moist. Very, very yummy.
:12:25. > :12:32.I can't resist Madeleines straight from the oven. Nor, it seems, can my
:12:33. > :12:38.friends. For an English girl like me, afternoon tea doesn't get any
:12:39. > :12:42.better. Good home cooked French food, like Paris itself, should
:12:43. > :12:50.stimulate your senses and leave you wanting more. We are moving on to
:12:51. > :12:56.another citrus pudding from Mary Berry giving us the Bake Off
:12:57. > :13:00.Masterclass died to her sliced whole orange cake. If it was your
:13:01. > :13:04.challenge, what would you do? I would make a whole spiced orange
:13:05. > :13:09.cake. It's rather different and has aened woerful strong orange flavour
:13:10. > :13:13.with a little bit of spice. Cook a whole orange by placing it in a pan
:13:14. > :13:20.of boiling water for 30 minutes until soft. You put in a point of a
:13:21. > :13:24.knife. When it comes out, easily, you know it's done. There's the
:13:25. > :13:30.orange. All beautifully soft. To chop it up I use a processor. We do
:13:31. > :13:35.not want a smooth puree. We want nice little bits in there. That
:13:36. > :13:39.consistency is just perfect. It really does give it the most lovely
:13:40. > :13:43.orange flavour. Smell. That little bit of kick to it as well. Then the
:13:44. > :13:49.Swedeness inside. It's a good idea to use the whole thing. I will take
:13:50. > :13:54.two table spoonfuls ready for the icing. That will give flavour to the
:13:55. > :14:03.icing. This is ready to go back into the actual cake mixture. OK. The
:14:04. > :14:08.cake mixture is a classic Victoria sandwich mixture with added spices.
:14:09. > :14:14.Start by taking four eggs. If I do that, it goes all the way down the
:14:15. > :14:22.side here. It doesn't really matter, does it. You like doing that. Add275
:14:23. > :14:30.grams of self-raising flour and two level tea spoons of baking powder.
:14:31. > :14:33.Why am I adding baking powder to the self-raising flour, I've added a
:14:34. > :14:37.little baking powder. If you rise too much it will rise up and fall
:14:38. > :14:45.down in the oven. It's not clever to add too much. Then add one tea spoon
:14:46. > :14:50.of ground cinnamon, one tea spoon of mixed spice, 275 grams of baking
:14:51. > :14:56.spread and 275 grams of caster sugar. Put that on and mix it until
:14:57. > :14:59.it's blended together and don't go on and on because it doesn't make a
:15:00. > :15:05.better mixture. Just until everything is smooth. Over working
:15:06. > :15:08.the mixture will develop the gluten in the flour resulting in a heaven
:15:09. > :15:13.sponge. Very quick to It's check, have a look. That's fine. If you
:15:14. > :15:17.haven't got a processor, you've chopped up the orange by hand, you
:15:18. > :15:22.could do it with a hand beater, all in one, or with a wooden spoon. Now
:15:23. > :15:25.is the stage to add this brightly coloured orange. That took seconds,
:15:26. > :15:35.didn't it? It did. You should have a thick drop batter
:15:36. > :15:43.that holds the fruit in place. One splendid, divide the mixture equally
:15:44. > :15:54.between two 20 centimetre cake tins and smooth out. They look fine and
:15:55. > :16:02.the oven is set 160 fan, about 30-35 minute. You know your own oven at
:16:03. > :16:07.home, it may take longer than I say. But both tins on the same shelf and
:16:08. > :16:14.keep the oven closed until the cakes are coming away from the sides.
:16:15. > :16:19.Other ways they may sink. The orange and spices are coming through, and
:16:20. > :16:26.they? Most people get hold of that and put that... You have asbestos
:16:27. > :16:33.fingers. That's what the children say. Most people would put that
:16:34. > :16:38.straight onto the rack and then get the imprint on the top so if you put
:16:39. > :16:44.that between like that, and lift that off, you can peel off the paper
:16:45. > :16:49.at this stage or later but it lets you see the beautiful even colour.
:16:50. > :16:57.You then take it and flip it over like that. I leave those to get
:16:58. > :17:01.quite cold, put them on here and the icing is a butter icing with a
:17:02. > :17:07.difference. To make the icing, cream 50 grams of softened butter in a
:17:08. > :17:17.bowl until it is light, fluffy and pale. Then sift in 175 grams of
:17:18. > :17:30.icing sugar. Will you put in 250 grams of full fat Musca --
:17:31. > :17:39.mascarpone. If you get low fat it will be runny. Just have a smaller
:17:40. > :17:47.slice. Doesn't work with me. So you can put all of that in now. Look at
:17:48. > :17:55.it. I will get my own back. Whisk everything on together until you
:17:56. > :18:01.have a smooth mix. The last thing that goes in is the orange, you can
:18:02. > :18:09.mix it with a wooden spoon or like this. It then has this lovely bright
:18:10. > :18:15.orange colour. There is the mixture, it is a good colour. It is obvious
:18:16. > :18:21.that it is orange and it is spreadable and holding its shape.
:18:22. > :18:26.Mary creates four layers out of the two Sandwich cakes. The bottom layer
:18:27. > :18:35.can go straight onto the serving dish. Now you can look and see the
:18:36. > :18:42.mixture. It is well risen, even aeration in there and little flecks
:18:43. > :18:50.of orange. It smells fantastic. Doesn't it. Spread it fairly evenly
:18:51. > :18:54.right to the edges. You want to see it. Then put the next one on top.
:18:55. > :19:02.Dividing your icing into quarters will give an even amount of icing on
:19:03. > :19:07.each layer. Press it down with your hands so the icing is just coming
:19:08. > :19:14.out. Scrape every scrap out of the bowl. That is our cake, but it just
:19:15. > :19:20.needs to be made more elegant. Right, the decoration I have chosen
:19:21. > :19:25.to do is to take a slightly larger orange and crystallise it. Hold it
:19:26. > :19:33.firmly, it doesn't matter which way up, and press that very hard and
:19:34. > :19:37.Paul strips from it. This simple, tasty decoration of crystallised
:19:38. > :19:43.orange zest is made by peeling thin strips of orange. It isn't difficult
:19:44. > :19:49.to do and it's not really very wasteful because you can use the
:19:50. > :19:55.orange in fruit salad afterwards. Place in a pan with 50 grams of
:19:56. > :20:00.sugar, add water. I'm just going to shake that a bit, let it bubble up
:20:01. > :20:05.and it will take about ten minutes. Keep an eye on it. Then drain, dry
:20:06. > :20:12.off and place onto a lined baking tray. Then just sprinkle caster
:20:13. > :20:18.sugar over the top and leave it on top of a radiator for about 12
:20:19. > :20:24.hours. You can put a little design around the outside. Everybody gets a
:20:25. > :20:28.taste. This is the sort of cake I have in the cake tin, one of my
:20:29. > :20:33.favourite cakes. Would you be tempted? Yes, it is simple but it
:20:34. > :20:40.has another element that has been added which is the orange. You just
:20:41. > :20:50.want to eat it now. I think we will save it for later. You cannot wait,
:20:51. > :20:56.can you? That's ridiculous. It is nothing if not fresh. It is supposed
:20:57. > :21:01.to serve eight. It is most, a great sponge. That with a cup of tea would
:21:02. > :21:06.be a marriage made in heaven. To think that our cake I made for you
:21:07. > :21:14.is a marriage made in heaven is a compliment. Thank you. Now to our
:21:15. > :21:21.final bake of the day, a marriage of pastry and architecture. It is from
:21:22. > :21:36.Raymond Blanc, sit back and marvel as he creates his piece montee. This
:21:37. > :21:48.is the quintessential French celebration cake. Piece montee Full.
:21:49. > :21:54.This is the most loved, famous and celebratory dish in the whole of
:21:55. > :22:07.France. It is used for every single wedding, birthdays. I had it for my
:22:08. > :22:23.two weddings! The body of the tower will be made from 80 choux buns.
:22:24. > :22:35.They go into a preheated oven for 30 minutes at 170 degrees. Now we are
:22:36. > :22:43.going to prepare the nougatine. Raymond is using fondant and liquid
:22:44. > :22:58.glucose. The beauty about this is it is very flexible. It doesn't
:22:59. > :23:04.crystallise. Just a bit of butter. The caramel is heated until it is a
:23:05. > :23:08.light blonde colour. Raymond stirs in 400 grams of toasted almonds and
:23:09. > :23:14.turns the mixture out to cool slightly. Needless to say, it is
:23:15. > :23:24.very hot, you have to be very careful. The nougatine needs to be
:23:25. > :23:29.rolled to a thickness of 33 millimetres. This is about the only
:23:30. > :23:40.time when you need strength probably. Because now it is too hard
:23:41. > :23:47.and it is difficult. As it cools, it starts to stiffen so Raymond places
:23:48. > :23:52.it back in the oven to soft -- soften. When it is the right
:23:53. > :24:01.thickness, Raymond shapes into a lightly oiled pie dish. It is hot so
:24:02. > :24:10.you can work it out. So now, this is going to be the base of the piece
:24:11. > :24:19.montee. Raymond also uses the nougatine to make decorative shapes.
:24:20. > :24:35.Crescents and tiring -- triangles. I am going to put them to one side and
:24:36. > :24:51.do my choux pastry. For the filling, Raymond makes an orange flavoured
:24:52. > :24:57.pastry cream. But in a big slug. With 80 to fill, he and lists a
:24:58. > :25:05.little help. To create a sweet and shiny finish, Raymond dips the choux
:25:06. > :25:13.buns into caramel heated to 180 degrees. It has a lovely, shiny
:25:14. > :25:17.crust, which is very beautiful, appetising, and of course delicious
:25:18. > :25:24.texture. For an added detail, he dips some of them in new sugar. It
:25:25. > :25:28.is a labour of love, but if you have the pleasure to do it for your
:25:29. > :25:35.party, your friends, your loved one, it makes it special. With all the
:25:36. > :25:41.elements ready, Raymond can begin the real work, building the tower.
:25:42. > :25:51.To cement the choux buns together, he is using caramel. My geometry is
:25:52. > :26:08.so bad. I like it to be asymmetric, I hate symmetry. They are very small
:26:09. > :26:12.actually. You should see some piece montee in France, they are this
:26:13. > :26:19.tall, it is amazing. We have our first part of the piece montee.
:26:20. > :26:25.There's a few sticking out but it is all right. With the tower built,
:26:26. > :26:38.decoration begins. I'm going to do our moon shape. S shaped choux
:26:39. > :26:54.pastry provides the support for the last tier. It is OK. Delicately
:26:55. > :27:01.placed sugar almonds give a traditional detail. You can do sugar
:27:02. > :27:14.roses as well, all sorts of different things. Finally, some
:27:15. > :27:17.gravity defying royal icing ribbons. I know sometimes you can spend a
:27:18. > :27:23.great deal of time cooking, but I think it is a lovely thing to do. I
:27:24. > :27:28.think when you have created something beautiful and you give it
:27:29. > :27:30.to your friend, what more can you give? You can give much more, but
:27:31. > :28:00.certainly something that is special. Actually that's cake, I wanted to do
:28:01. > :28:06.it for Adam, who has just got married a few weeks ago. That cake
:28:07. > :28:11.is for you. Congratulations. I am so happy to have done it for you and
:28:12. > :28:18.you are going to take it back home after work. How will I get that
:28:19. > :28:26.home? We will find a way! Give me a big hug. I hope you have seen lots
:28:27. > :28:28.to inspire and excite you, and do join me again for more fantastic
:28:29. > :28:35.baking next time. Goodbye.