0:00:04 > 0:00:07The Great British Bake Off is back.
0:00:07 > 0:00:1212 brand-new bakers. Together with Mel and Sue...
0:00:12 > 0:00:15- That's mine.- ..Mary...
0:00:15 > 0:00:17- Absolutely scrumptious.- ..Paul...
0:00:17 > 0:00:19That...
0:00:19 > 0:00:21is fantastic.
0:00:21 > 0:00:22..and now me, Jo Brand,
0:00:22 > 0:00:26poking my nose into all the goings on inside the Bake Off tent.
0:00:26 > 0:00:29Welcome to An Extra Slice.
0:00:29 > 0:00:32APPLAUSE
0:00:56 > 0:00:58Good evening. Earlier this week,
0:00:58 > 0:01:01we were served our first helping of the new series of Bake Off.
0:01:01 > 0:01:04Don't know about you, but I've got room for some more.
0:01:04 > 0:01:08So, here on An Extra Slice, I'm joined by a panel of celebrity fans
0:01:08 > 0:01:11to get their take on the new bakers and their bakes.
0:01:11 > 0:01:14I'll be checking out your cakes from home, and talking
0:01:14 > 0:01:16to our audience of baking boffins
0:01:16 > 0:01:19about the cakes they've brought along!
0:01:19 > 0:01:21CHEERING
0:01:21 > 0:01:25And I've been rooting around the Bake Off bins for unseen
0:01:25 > 0:01:27moments from the tent just for you.
0:01:27 > 0:01:29Here's one of Paul.
0:01:29 > 0:01:32Francis does keep missing out on Star Baker. She needs to up her game.
0:01:32 > 0:01:34Ooh!
0:01:35 > 0:01:38Don't worry - he was absolutely fine,
0:01:38 > 0:01:41although one of his hair spikes got snapped off.
0:01:42 > 0:01:47And here's a question for you. How does Mary Berry like her nuts?
0:01:47 > 0:01:53And you've not chopped the pistachios too finely and I think I like that.
0:01:53 > 0:01:55You like your nuts chunky.
0:01:55 > 0:01:59LAUGHTER
0:01:59 > 0:02:04Chunky. I have to agree with Mary on that. Chunky is the way.
0:02:04 > 0:02:06I tried baking with whole nuts once.
0:02:06 > 0:02:09That coconut cake was enormous.
0:02:10 > 0:02:13Plus, well be asking the all-important questions,
0:02:13 > 0:02:17like what happens when one of your bakers gets a puncture?
0:02:17 > 0:02:20HE EXHALES
0:02:22 > 0:02:24Joining us in the studio will be Claire.
0:02:24 > 0:02:27She is the first baker to leave the tent this year.
0:02:27 > 0:02:30AUDIENCE: Aw!
0:02:30 > 0:02:33I'll be asking her why she was crying over cake...
0:02:33 > 0:02:36I don't know why I'm crying over cake.
0:02:36 > 0:02:39LAUGHTER
0:02:39 > 0:02:42OK - don't bother asking her that.
0:02:42 > 0:02:46So let's crack on and meet tonight's panel of celebrity fans.
0:02:46 > 0:02:49First up, a fantastic chef who won Northern Ireland's first
0:02:49 > 0:02:51Michelin star - Paul Rankin.
0:02:51 > 0:02:54APPLAUSE
0:02:56 > 0:02:59A comedian who says her biggest disappointment in life
0:02:59 > 0:03:01is an iced finger - Roisin Conaty.
0:03:01 > 0:03:03APPLAUSE
0:03:06 > 0:03:09And a MasterChef judge whose love of puddings is
0:03:09 > 0:03:11the stuff of legend - Gregg Wallace.
0:03:11 > 0:03:15APPLAUSE
0:03:18 > 0:03:21Gregg, are you proud of your sweet tooth?
0:03:21 > 0:03:24Yeah, I think we all have them as a kid
0:03:24 > 0:03:25and I just never lost mine.
0:03:25 > 0:03:29I've loved, since I was about four years old, Battenberg.
0:03:29 > 0:03:33I think I had Battenberg as one of my wedding cakes once.
0:03:33 > 0:03:35LAUGHTER
0:03:35 > 0:03:38How many other wedding cakes have you had?
0:03:38 > 0:03:40I think there's been three.
0:03:40 > 0:03:44- Paul?- I like that very simple type of cake with lots of
0:03:44 > 0:03:49nuts in it, a little bit of citrus in it. That sort of continental...
0:03:49 > 0:03:52Lots of butter, honey, quite rich.
0:03:52 > 0:03:55Roisin, you're not much of a baker, are you?
0:03:55 > 0:03:57No, I'm more of an eater.
0:03:57 > 0:04:01- I eat what gets baked. - Is there anything you won't eat?
0:04:01 > 0:04:04I mean, if you bake something, I won't eat it,
0:04:04 > 0:04:06you're in a bit of trouble.
0:04:06 > 0:04:08LAUGHTER
0:04:08 > 0:04:12Now let's have a look at what you've all been up to in your kitchens.
0:04:12 > 0:04:13Baking-wise I mean.
0:04:13 > 0:04:17If it's anything else that's a whole different show really.
0:04:17 > 0:04:21Jo from Gloucester sent us this picture
0:04:21 > 0:04:24of a flower pot birthday cake.
0:04:24 > 0:04:27Although I notice if you look closely someone...
0:04:27 > 0:04:29LAUGHTER
0:04:29 > 0:04:33- ..someone was anticipating indigestion.- That's amazing.
0:04:33 > 0:04:36That is the truth right there.
0:04:36 > 0:04:41And Paula from Bedfordshire made this classic Victoria sponge.
0:04:41 > 0:04:44That looks like something you'd see in a cookery book.
0:04:44 > 0:04:47Maxine from Cambridgeshire also made a Victoria sponge.
0:04:47 > 0:04:50LAUGHTER
0:04:51 > 0:04:53That doesn't.
0:04:56 > 0:04:58Lily made this birthday cake for her twins.
0:04:58 > 0:05:00AUDIENCE: Ooh!
0:05:00 > 0:05:04Meanwhile Elizabeth's daughter got this cake for her birthday.
0:05:04 > 0:05:06LAUGHTER
0:05:09 > 0:05:12That looks like she's iced a tortoise.
0:05:14 > 0:05:16So, first things first.
0:05:16 > 0:05:19Let's peer through the tent flaps now and...
0:05:19 > 0:05:23LAUGHTER
0:05:24 > 0:05:27Let's take a look at our 12 new bakers and their first
0:05:27 > 0:05:29Bake Off challenge - Cake.
0:05:29 > 0:05:33- Bakers, welcome to the Bake Off tent. On your marks.- Get set.- Bake!
0:05:33 > 0:05:37The first Signature Bake challenge of the series was Swiss rolls.
0:05:37 > 0:05:39Yeah, that looks quite good.
0:05:39 > 0:05:41Iain had his own thoughts on how to roll one.
0:05:41 > 0:05:43It's split a bit, yeah.
0:05:43 > 0:05:46Claire didn't hold back in front of Paul and Mary.
0:05:46 > 0:05:50- The cream is non-descript.- I quite liked the cream.- You're wrong.
0:05:50 > 0:05:55- And Richard and Luis impressed. - That is fantastic. Nice swirl.
0:05:55 > 0:05:57I think it works phenomenally well.
0:05:57 > 0:06:01Mary Berry's cherry cake was this week's Technical Challenge.
0:06:01 > 0:06:03Kate forgot to take her almonds of the hob.
0:06:03 > 0:06:06I can smell burning. Oh!
0:06:06 > 0:06:09And Jordan seemingly forgot the one key feature of a cherry cake.
0:06:09 > 0:06:11Where are the cherries?
0:06:11 > 0:06:13I really don't know where those cherries have gone.
0:06:13 > 0:06:16He predictably finished last with Norman,
0:06:16 > 0:06:18and Enwezor not faring much better.
0:06:18 > 0:06:23In the Show Stopper, the bakers had to make 36 identical cakes
0:06:23 > 0:06:26and Chetna went with the theory that big is best.
0:06:26 > 0:06:27They're too tall.
0:06:27 > 0:06:30It was a good day for the tent's oldest baker, Diana.
0:06:30 > 0:06:31Tick, tick, tick.
0:06:31 > 0:06:34- And the youngest, Martha. - That is very good.
0:06:34 > 0:06:38- But Nancy's Jaffa orange cakes... - Absolutely perfect.
0:06:38 > 0:06:40..led to her being named Star Baker.
0:06:40 > 0:06:43I'm thinking, well, maybe I must be quite good then.
0:06:43 > 0:06:46- And a chocolate disaster for Claire...- Absolutely no idea.
0:06:46 > 0:06:49..meant she was the first to leave the tent.
0:06:49 > 0:06:51Come and have a massive sandwich.
0:06:51 > 0:06:52APPLAUSE
0:06:58 > 0:07:01So what do you think of the new bakers? First impressions, Paul.
0:07:01 > 0:07:05I think they are likeable bunch. I think bakers are.
0:07:05 > 0:07:09There is something about the whole process of baking, it's a
0:07:09 > 0:07:11sort of giving, warm, loving...
0:07:11 > 0:07:14Feeding someone who loves to be fed.
0:07:14 > 0:07:16LAUGHTER
0:07:16 > 0:07:19Roisin, what about you? What were your first impressions?
0:07:19 > 0:07:22I liked them. I thought they all seemed nice. I liked Nancy.
0:07:22 > 0:07:25I really liked it when they said to her, "Are you worried about it?"
0:07:25 > 0:07:29- She was like, "No." I just thought that was...- I liked that too.
0:07:29 > 0:07:31She was really cool, like, "I know my cakes."
0:07:31 > 0:07:34I thought there was a decent level of competency throughout
0:07:34 > 0:07:38the whole 12. I don't think anybody made a fool of themselves.
0:07:38 > 0:07:41There is one that I really like and that's Diana
0:07:41 > 0:07:43and she's from the WI
0:07:43 > 0:07:47and I don't know anybody in the WI who doesn't bake well.
0:07:47 > 0:07:50How many people do you know in the WI?
0:07:50 > 0:07:53LAUGHTER
0:07:53 > 0:07:55I like Chetna as well.
0:07:55 > 0:07:59People with Asian backgrounds that live in this country do this really
0:07:59 > 0:08:01great fusion thing where they blend the two
0:08:01 > 0:08:04and I like the look of some of the stuff she is doing as well.
0:08:04 > 0:08:07Let's discuss the first challenge, the Signature Bake,
0:08:07 > 0:08:10which was a classic Swiss Roll.
0:08:10 > 0:08:13Paul and Mary wanted to see a clearly defined spiral,
0:08:13 > 0:08:15with not even the hint of a crack.
0:08:15 > 0:08:20Well, one of the bakers is a builder so you can't be too careful.
0:08:20 > 0:08:25Some had the right idea - rolling their sponge up before it had cooled.
0:08:25 > 0:08:27And then there was Iain's idea.
0:08:27 > 0:08:29Why have you done that?
0:08:29 > 0:08:32If you score it, it prevents the cracking when you roll it.
0:08:32 > 0:08:34- I want to see you do this.- All right.
0:08:34 > 0:08:37This is one of the most monitored rolls in the history
0:08:37 > 0:08:38- of Swiss roll making.- Mm.
0:08:41 > 0:08:43LAUGHTER
0:08:45 > 0:08:49Mary, don't be inscrutable. Be loving, be loving.
0:08:49 > 0:08:53- MARY: We... PAUL: Thank you very much indeed. - Thank you.
0:08:53 > 0:08:54LAUGHTER
0:08:54 > 0:08:57You could see it wasn't going to work, couldn't you?
0:08:57 > 0:09:00It was pointy as soon as he started rolling it up.
0:09:00 > 0:09:04I don't know why he didn't just look at Mary Berry's face.
0:09:04 > 0:09:08On the first turn you'd have been like, "This isn't going to work."
0:09:08 > 0:09:11The first score is really only to get it started.
0:09:11 > 0:09:14It's that difficult first turn sort of thing.
0:09:14 > 0:09:18Normally in a professional kitchen you wouldn't really do that.
0:09:18 > 0:09:21You'd just kind of make sure that your sponge layer is not
0:09:21 > 0:09:24too thick. A lot of them had their sponges too thick
0:09:24 > 0:09:26and too much filling in it...
0:09:26 > 0:09:28Just scoring it once works, do you think?
0:09:28 > 0:09:30If you have trouble getting that first turn in.
0:09:30 > 0:09:33You don't have to score it.
0:09:33 > 0:09:36You saw some beautiful ones there that weren't scored.
0:09:36 > 0:09:38Gregg, have you ever made a Swiss roll?
0:09:38 > 0:09:41Yes. I did it on stage as well as one of the food shows.
0:09:41 > 0:09:43I actually made a chocolate log
0:09:43 > 0:09:46and mine had the odd crack, but when you ice it,
0:09:46 > 0:09:49it doesn't matter if there is the odd crack.
0:09:49 > 0:09:51- Do you like brown food? - Oh, mate...
0:09:51 > 0:09:54LAUGHTER
0:09:54 > 0:09:57That wasn't the answer I was expecting.
0:09:57 > 0:10:00I'm actually a child of the late '60s and '70s,
0:10:00 > 0:10:04so all of my food was brown. And I still think the best food is brown.
0:10:04 > 0:10:07- Your shirt is brown.- In celebration.
0:10:07 > 0:10:11And I still think the best cakes and desserts are brown.
0:10:11 > 0:10:13They are butterscotch...
0:10:13 > 0:10:16Should you really be a judge on MasterChef?
0:10:16 > 0:10:18LAUGHTER
0:10:18 > 0:10:21This week's nightmare ingredient was cherries.
0:10:21 > 0:10:25The Technical Bake was a Mary Berry recipe - a classic cherry Cake.
0:10:25 > 0:10:28Mary, cherry cake.
0:10:28 > 0:10:31Why have you picked this is the first Technical Challenge?
0:10:31 > 0:10:33It's a great British classic
0:10:33 > 0:10:36but it's quite tricky to get absolutely right.
0:10:36 > 0:10:40- That's what you're looking for, isn't it? Suspended cherries.- Exactly.
0:10:40 > 0:10:42Paul, how do you keep your cherries suspended?
0:10:42 > 0:10:44LAUGHTER
0:10:44 > 0:10:48There's a few ways I could answer that, but the first thing,
0:10:48 > 0:10:53and I was very impressed that Martha picked up on it, that the
0:10:53 > 0:10:56batter has to be the right texture. If your batter's too loose,
0:10:56 > 0:10:59almost anything's going to fall through it.
0:10:59 > 0:11:03Martha's 17 and she is already picking up on this sort of technique.
0:11:03 > 0:11:06The girl blew me away. I thought she was fabulous.
0:11:06 > 0:11:09I think 17-year-olds are quite mature.
0:11:09 > 0:11:12I left home when I was 16 and by the time I was 17 I knew exactly
0:11:12 > 0:11:15how much water to put in a Pot Noodle.
0:11:15 > 0:11:16LAUGHTER
0:11:16 > 0:11:19It was actually quite a tussle at the top.
0:11:19 > 0:11:21You've mentioned Martha and then of course there is Nancy
0:11:21 > 0:11:25and Richard as well, all vying for Star Baker.
0:11:25 > 0:11:29And all three of them did deliver excellent Show Stoppers.
0:11:31 > 0:11:35The crunch of the nuts on the outside with the coffee works extremely well.
0:11:35 > 0:11:39Excellent flavour and it's beautifully soft.
0:11:39 > 0:11:41- That is fantastic.- Wow.
0:11:41 > 0:11:45- Good distribution with the cherries. - Good bake. Good icing.
0:11:45 > 0:11:48It's a good bake. They are very thin sponges.
0:11:48 > 0:11:52In my book that's absolutely scrumptious. What perfection.
0:11:52 > 0:11:56- A sheer joy to look at. - Very, very good.
0:11:56 > 0:11:58Our Star Baker is Nancy.
0:12:00 > 0:12:05For Mary Berry to tell me my cake was perfect - it doesn't get better.
0:12:10 > 0:12:13- Gregg, would you have crowned Nancy Star Baker?- No.
0:12:13 > 0:12:15LAUGHTER AND BOOING
0:12:15 > 0:12:17Controversial. Who would you have crowned Star Baker?
0:12:17 > 0:12:19Definitely back with the WI again.
0:12:19 > 0:12:23Diana, that chocolate cake with the chocolate mousse inside
0:12:23 > 0:12:25was obviously wonderful.
0:12:25 > 0:12:27Double brown.
0:12:27 > 0:12:30LAUGHTER
0:12:30 > 0:12:34I would have voted for Nancy. I think she deserved it. She was just proper cool.
0:12:34 > 0:12:38She looked like someone who's been baking her whole life and didn't need your praise.
0:12:38 > 0:12:40She was like, "Eat the cake or don't. They're blinding"
0:12:40 > 0:12:42She just had that vibe.
0:12:42 > 0:12:44I loved the little bit at the beginning
0:12:44 > 0:12:49when they were doing the Swiss roll and she kind of got her caramelised nuts wrong, but she went,
0:12:49 > 0:12:53"I'm just going to blitz it and turn it into a crunchy praline thing and roll it down."
0:12:53 > 0:12:57- They ate the Swiss roll. "That's the job."- Yeah.
0:12:57 > 0:13:01This week quite a few of the bakers brought along home-made gadgets.
0:13:01 > 0:13:05Norman's 36 cake Show Stopper was the perfect excuse to invent
0:13:05 > 0:13:10a multiple cake de-tinner and he also made a brilliant serving
0:13:10 > 0:13:14- dish for his Black Forest Swiss roll.- That's a skateboard.
0:13:14 > 0:13:17Nothing gets past Paul, does it(?)
0:13:17 > 0:13:19Perhaps someone can help me identify this
0:13:19 > 0:13:22because I found this at the back of a cupboard.
0:13:22 > 0:13:27And I know what it looks like, but it is actually a gadget.
0:13:27 > 0:13:31- Does anyone want to have a...? - A milk jug?
0:13:31 > 0:13:34Is it for separating out the milk from the cream?
0:13:34 > 0:13:39You are sort of not far off but have a little look at this.
0:13:39 > 0:13:40Egg whites.
0:13:40 > 0:13:42It looks like his brains.
0:13:42 > 0:13:44Wow! That's a crazy thing.
0:13:44 > 0:13:46It separates the egg.
0:13:49 > 0:13:53LAUGHTER AND APPLAUSE
0:13:54 > 0:13:57That is so horrid, isn't it?
0:14:00 > 0:14:01That's amazing.
0:14:01 > 0:14:04I've got to get one, yeah.
0:14:04 > 0:14:08Our studio audience have also been busy baking. Zoe, where are you?
0:14:08 > 0:14:12You've brought two cakes. Let's have a look at them. Zoe, yes.
0:14:14 > 0:14:18- Brilliant.- Is that Mary Berry? - Yep.- I thought it was Margaret Thatcher.
0:14:18 > 0:14:20LAUGHTER
0:14:20 > 0:14:21GREGG: And Ronald Reagan.
0:14:21 > 0:14:26And you've given them 3D eyes. What are the eyes made from?
0:14:26 > 0:14:28- Terror.- Terror!
0:14:28 > 0:14:29LAUGHTER
0:14:29 > 0:14:33- And, Olivia, where are you? - Hello.- Hello.
0:14:33 > 0:14:35What have you got in your cake?
0:14:35 > 0:14:40It's almond and citrus and a secret ingredient - mashed potato.
0:14:40 > 0:14:43That is my type of cake.
0:14:43 > 0:14:47It's my favourite cake and it's got spuds in it too. Love it.
0:14:47 > 0:14:49- ROISIN:- I'm coming over. I'm coming over.
0:14:49 > 0:14:52Can I ask you why mashed potatoes in your cakes?
0:14:52 > 0:14:56It makes them gluten-free. It's a flour substitute.
0:14:56 > 0:14:58It makes them gluten free and I thought, why not?
0:14:58 > 0:15:00- They are amazing.- Are they amazing?
0:15:00 > 0:15:03It's like dinner and dessert in one.
0:15:04 > 0:15:07It's like the head and shoulders of cake.
0:15:12 > 0:15:16- Suneer. Where's Suneer?- Hello, Joe.
0:15:16 > 0:15:22- You've got something unusual in your cakes, haven't you?- Yes. Bacon.
0:15:22 > 0:15:24I've got bacon as well.
0:15:28 > 0:15:30Am I asleep?
0:15:33 > 0:15:36- The green ones have got the bacon in them.- Yes.- Right.
0:15:36 > 0:15:39So you've got bacon in there. What else is in there?
0:15:39 > 0:15:43The ones with bacon are salted caramel and apple with bacon.
0:15:43 > 0:15:47- Salted caramel and apple?- Yeah. - Oh, my word!- Bacon on the top?
0:15:47 > 0:15:49Not bacon in it?
0:15:49 > 0:15:52- There's a small amount of bacon. - And crispy bacon on the top.
0:15:52 > 0:15:55- Crispy bacon. It's all mainly crispy bacon.- Why?
0:15:55 > 0:15:57I love bacon.
0:15:57 > 0:15:59LAUGHTER
0:16:06 > 0:16:09- How is it?- It's good. It's like an American breakfast.
0:16:09 > 0:16:11- Gregg?- No.
0:16:11 > 0:16:13LAUGHTER
0:16:13 > 0:16:17Not for me, I'm afraid. Maybe I'm too old-fashioned.
0:16:17 > 0:16:21But salty, crispy bacon and then a sweet icing doesn't work for me.
0:16:21 > 0:16:24But don't let me stop you.
0:16:24 > 0:16:26That's brilliant, thank you.
0:16:31 > 0:16:35- So, the first baker has left the tent.- Aw!
0:16:35 > 0:16:38She may not have been in there for long,
0:16:38 > 0:16:41but she brought an explosive energy to proceedings.
0:16:41 > 0:16:44And that was even before her mini chocolate cakes blew up.
0:16:44 > 0:16:46Please, will you welcome Claire?
0:16:57 > 0:17:00- Welcome to An Extra Slice. - Thank you.
0:17:00 > 0:17:02Your time in the tent was a bit short lived, sadly.
0:17:02 > 0:17:06- But in between disasters, did you enjoy it?- Loved it.
0:17:06 > 0:17:10Wouldn't change it for the world. Loved it. Yeah, it was brilliant -
0:17:10 > 0:17:15- if eventful.- Yes, you had one or two little nightmares, shall we say?
0:17:15 > 0:17:20A few? It just kept happening. I just couldn't stop it.
0:17:23 > 0:17:25Was that nerves, do you think? What was it?
0:17:25 > 0:17:29I don't think I anticipated how it would be in there.
0:17:29 > 0:17:34I think I just thought I was going baking some nice cakes in a nice tent
0:17:34 > 0:17:37with some nice twee pastel colours around me.
0:17:37 > 0:17:39And I kind of got in there
0:17:39 > 0:17:42and realised that actually someone was going to be judging me.
0:17:42 > 0:17:45And they're there. They're right in front of you.
0:17:45 > 0:17:49And obviously his eyes are boring into you, like bloody kryptonite.
0:17:51 > 0:17:53You know, and Mary's sort of looking at you
0:17:53 > 0:17:56like a disapproving aunt and you're thinking...
0:17:56 > 0:17:59you know, in the grand scheme of things,
0:17:59 > 0:18:01my buttercream is not important.
0:18:01 > 0:18:03But at that moment in time,
0:18:03 > 0:18:06it's like the most important thing in the world.
0:18:06 > 0:18:10So, yeah, you know, I wouldn't change it for the world, I loved it.
0:18:10 > 0:18:16- Do you think that Mary and Paul made the right decision?- Absolutely, yes.
0:18:16 > 0:18:20- Really?- Yeah, I mean obviously from the time in the tent,
0:18:20 > 0:18:24you see that there's a couple of us in the bottom three.
0:18:24 > 0:18:26And I think it's fairly obvious that,
0:18:26 > 0:18:30with Iain's scoring method of the Swiss roll
0:18:30 > 0:18:33and Jordan's kind of haphazard way of baking
0:18:33 > 0:18:36and then my just explosions,
0:18:36 > 0:18:38everything just went a little bit wrong.
0:18:38 > 0:18:43But I got to a point where everything went wrong and it was like,
0:18:43 > 0:18:46I can't polish a turd. Just enjoy it.
0:18:46 > 0:18:48Oh, yeah, fair enough.
0:18:54 > 0:18:59We obviously didn't get to see the best of you, as a baker.
0:18:59 > 0:19:01Shall we remind ourselves?
0:19:03 > 0:19:06The cream is a little bit non-descript.
0:19:06 > 0:19:09- I quite liked the cream. - You're wrong.
0:19:09 > 0:19:12Mm...I'm thinking spider's web.
0:19:14 > 0:19:17Sorry. I have got an hour and 40, so I've got another tray to go in.
0:19:17 > 0:19:19Do know what I know about baking?
0:19:19 > 0:19:21It's that you can do things quite quickly.
0:19:21 > 0:19:24- Never open an oven for too long. - Oh, yeah.- BLEEP- Sorry!
0:19:26 > 0:19:29Oh, bugger, Claire, look what you've done.
0:19:29 > 0:19:33- It looks a bit clumsy. - They're both dry.
0:19:33 > 0:19:35Mm.
0:19:35 > 0:19:39Oh, what went wrong?
0:19:39 > 0:19:43Do you think the time constraints were difficult for you?
0:19:43 > 0:19:46Yeah. I mean, I procrastinate at home.
0:19:46 > 0:19:50I will think I'm going to make, you know, a Swiss roll,
0:19:50 > 0:19:55so I will sit and make the sponge and I'll watch a bit of, you know,
0:19:55 > 0:19:59the news or Bargain Hunt, or whatever.
0:19:59 > 0:20:02Sort of doing it one thing after the other
0:20:02 > 0:20:07without having 15 brews in between and without having sort of like
0:20:07 > 0:20:11my daily fix of Homes Under The Hammer and all that sort of stuff.
0:20:11 > 0:20:13- It is a bit of a shock.- Yes.
0:20:13 > 0:20:15Now, let's talk about your Showstopper, shall we?
0:20:15 > 0:20:18Because your mini chocolate and cherry cakes
0:20:18 > 0:20:21- suffered a bit of a catastrophe, didn't they?- Yes.
0:20:21 > 0:20:23I wasn't quite sure what the problem was,
0:20:23 > 0:20:26but here we can actually see you explaining it.
0:20:26 > 0:20:28I should warn everyone
0:20:28 > 0:20:31Claire does actually use quite complicated baking terminology.
0:20:32 > 0:20:35Right, so, these have gone wrong.
0:20:37 > 0:20:39Yeah.
0:20:42 > 0:20:45Understatement of the year.
0:20:45 > 0:20:48So, when you finished your cakes, all you have left to do
0:20:48 > 0:20:51was put the 36 cakes on a stand ready for judging.
0:20:51 > 0:20:55There wasn't actually time to include this in the main show,
0:20:55 > 0:20:58and let's face it, you had quite enough going on already.
0:20:58 > 0:21:02So we're getting an exclusive here. Let's see what happened.
0:21:02 > 0:21:04Oh!
0:21:07 > 0:21:09No, it's fine.
0:21:17 > 0:21:21Right, that one's been on the floor, that middle top one.
0:21:22 > 0:21:25You just put it back on the stand.
0:21:25 > 0:21:30I thought, with those little crispy bits on top,
0:21:30 > 0:21:34if there's a bit of grit in there, you're not going to notice, are you?
0:21:34 > 0:21:35And it's lucky no-one saw it!
0:21:37 > 0:21:41Did you tell Mary and Paul which one you dropped on the floor?
0:21:41 > 0:21:43I just sort of totally forgot about that.
0:21:43 > 0:21:46All I could think was, "Oh, my God, I've got to the end of this
0:21:46 > 0:21:48"and I've got 36 cakes on a platter here.
0:21:48 > 0:21:50"I've done quite well."
0:21:50 > 0:21:53And then somebody shouted out at the back, "Claire, you need to
0:21:53 > 0:21:57"tell them really that one of them went on the floor."
0:21:57 > 0:22:00And I just went, "Oh, yeah." And Paul just looked at me and he went,
0:22:00 > 0:22:04"What, one's been on the floor?" You know, proper horrified.
0:22:04 > 0:22:07And I was just like, "Yes, sorry, it was that one."
0:22:07 > 0:22:12Now, Claire, here on An Extra Slice, we do give our bakers a chance
0:22:12 > 0:22:14to redeem themselves and have another go
0:22:14 > 0:22:17at one of their less successful bakes.
0:22:17 > 0:22:21Away from the pressure of the tent, you've made another selection
0:22:21 > 0:22:24- of your mini chocolate and cherry cakes, haven't you?- I have, yes.
0:22:24 > 0:22:28- Shall we show your Showstoppers? - Okey-dokey.- All righty.
0:22:28 > 0:22:30I've not thrown any of these on the floor.
0:22:30 > 0:22:33APPLAUSE
0:22:37 > 0:22:39There we go.
0:22:40 > 0:22:42They do look a bit different, Claire.
0:22:42 > 0:22:45In the middle there's a nice squishy middle.
0:22:45 > 0:22:46They are lovely, they are really lovely.
0:22:46 > 0:22:49The sponge is light enough, there is booze and heat in the middle
0:22:49 > 0:22:53- and there's a nice sugary, crispy coating. That's nice.- Thank you.
0:22:53 > 0:22:56Why didn't you do that in the tent?
0:22:56 > 0:22:59I've been asking myself the same question, Gregg.
0:22:59 > 0:23:01You like it, do you?
0:23:01 > 0:23:05I do like it. She should be let back in because this is good enough.
0:23:05 > 0:23:10- Thanks.- Listen, well done. Massive improvement. They all loved it.
0:23:15 > 0:23:18- Roisin, what were you going to ask Claire?- What bits...
0:23:18 > 0:23:21You're not going to get to make all the stuff.
0:23:21 > 0:23:24What thing do you think, if you'd made, you might have had a chance of being Star Baker?
0:23:24 > 0:23:27Was there one thing you thought, if I get to make that,
0:23:27 > 0:23:28- I'm going to nail it?- Bread week.
0:23:28 > 0:23:31- Bread week.- Yeah. - That's your strong thing?
0:23:31 > 0:23:34Yes, because they wanted filled bread and I stuffed my bread with
0:23:34 > 0:23:39a great British breakfast, but I did it really quite... It was awesome.
0:23:39 > 0:23:43Sorry, you stuffed your bread with... You made a sandwich?
0:23:45 > 0:23:49Now, it gets a bit scary now because two of us
0:23:49 > 0:23:53on this panel have also been baking.
0:23:53 > 0:23:57Claire, this is your chance to step into Mary and Paul's shoes
0:23:57 > 0:23:58and judge our efforts.
0:23:58 > 0:24:02One of these is a chocolate fudge cake.
0:24:04 > 0:24:09And one of these is a lemon drizzle cake.
0:24:09 > 0:24:10Yum!
0:24:12 > 0:24:15- What's up with it?- What's up with it?
0:24:15 > 0:24:20It looks like someone's had a lie down on it, that's for sure.
0:24:20 > 0:24:24- What do you think? - It tastes nice. It's dead lemony.
0:24:24 > 0:24:26I'm just looking at you...
0:24:29 > 0:24:32Is it a bit raw in the middle?
0:24:32 > 0:24:35It's a bit too sticky.
0:24:35 > 0:24:39I don't know, it's a bit eggy. It's all right though.
0:24:39 > 0:24:44- Still eat it.- Cake! - So, a bit raw,
0:24:44 > 0:24:47- a bit eggy.- Yeah.- A bit flat, but brilliant all the same.
0:24:47 > 0:24:51OK, that's the chocolate fudge cake.
0:24:51 > 0:24:52Awesome.
0:24:54 > 0:24:55Oh, Jesus!
0:24:55 > 0:24:57Wow!
0:24:57 > 0:24:59That's why you've given her a trowel.
0:25:05 > 0:25:07Um... Is there no filling?
0:25:07 > 0:25:10- Yeah, a cake.- How can you have a cake without filling?
0:25:21 > 0:25:23That's really dry.
0:25:25 > 0:25:28So, now you've got to decide
0:25:28 > 0:25:32and you've got to use the time-honoured Bake-Off phrase -
0:25:32 > 0:25:35"In first place, it's..." Which one and why.
0:25:35 > 0:25:39In first place, it's this one
0:25:39 > 0:25:42because even though it's not cooked
0:25:42 > 0:25:45and looks like an old man's flip-flop...
0:25:45 > 0:25:48- LAUGHTER - It's what I was going for.
0:25:48 > 0:25:51- ..tastes all right. - So, Roisin is the winner.
0:25:53 > 0:25:57You win a massive great jar of sprinkles.
0:25:57 > 0:25:59Well done, mate.
0:25:59 > 0:26:01APPLAUSE
0:26:06 > 0:26:10So, Claire, it's been an absolute pleasure to have you on the show.
0:26:10 > 0:26:15And to say thank you, we have baked you, yes indeedy,
0:26:15 > 0:26:19- a very special cake to take with you.- Sounds exciting.
0:26:19 > 0:26:23You might recognise the person on top of it.
0:26:23 > 0:26:25Oh!
0:26:25 > 0:26:28Oh, lovely!
0:26:29 > 0:26:31- Thank you. - Thank you so much, Claire.
0:26:31 > 0:26:34Thanks for coming in.
0:26:44 > 0:26:48Well, that's it for tonight. Next week is biscuit week in the tent.
0:26:48 > 0:26:51Here's a quick look at how the bakers get on, including
0:26:51 > 0:26:56their Showstopper challenge to make a three-dimensional biscuit scene.
0:26:56 > 0:26:59- They haven't got a soggy bottom, have they?- It tastes burnt.- Cake.
0:26:59 > 0:27:02- Please, can you say to me, "That's it a cracker."?- That's a cracker.
0:27:02 > 0:27:04- Good.- Gorgeous.
0:27:04 > 0:27:06I really expect to get a Blue Peter badge for this.
0:27:06 > 0:27:09- You've managed to retain a good snap.- Sugar.
0:27:09 > 0:27:12- We'll see what happens.- That's it.
0:27:12 > 0:27:16So, get cracking at home, but not in a Swiss roll type of way.
0:27:16 > 0:27:20It would be great if you could bake some biscuits.
0:27:20 > 0:27:22You could try your hand at a 3D Bake-Off tent
0:27:22 > 0:27:25or a 3D Mary and Paul. Or me, come to that.
0:27:25 > 0:27:28Get baking and stick your pictures, good and bad,
0:27:28 > 0:27:30up on Facebook or Twitter and Instagram,
0:27:30 > 0:27:35using #extraslice or via our website.
0:27:35 > 0:27:37So what have we learnt this week?
0:27:37 > 0:27:42Well, first, Paul and Mary think a miniature cake can be too big.
0:27:42 > 0:27:45Paul and Mary are wrong.
0:27:45 > 0:27:48And finally, we learn that the decoration of the cake
0:27:48 > 0:27:51should always enhance the overall effect.
0:27:51 > 0:27:53So if you're decorating a wedding cake
0:27:53 > 0:27:56for a couple called Aaron and Stephanie,
0:27:56 > 0:27:59don't add a little swirl in between their initials.
0:28:03 > 0:28:08A big thank you to our guest baker, Claire, to all of our studio bakers
0:28:08 > 0:28:12and to tonight's panel, Paul Rankin, Roisin Conaty and Gregg Wallace.
0:28:12 > 0:28:14CHEERING
0:28:14 > 0:28:16See you next week. Good night.