Episode 4

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0:00:03 > 0:00:07Week Four in the tent and just nine bakers remained.

0:00:08 > 0:00:11Emotions ran high... Oh, dear. Oh, dear.

0:00:11 > 0:00:13..as Yorkshires failed to rise...

0:00:13 > 0:00:17They're not going to allow me into Yorkshire, ever again.

0:00:17 > 0:00:20..when The Great British Bake Off tent got battered.

0:00:20 > 0:00:23I wanted to take Yorkshire on holiday.

0:00:23 > 0:00:25Ee up, Andrew, that'll be grand!

0:00:25 > 0:00:26Time for an extra slice.

0:00:26 > 0:00:29WHOOPING AND APPLAUSE

0:00:47 > 0:00:49CHEERING AND APPLAUSE

0:00:54 > 0:00:56Hello and welcome to the show.

0:00:56 > 0:00:59Who enjoyed watching the bakers take a bit of a battering?

0:00:59 > 0:01:01AUDIENCE: Yes!

0:01:01 > 0:01:03Yes, we did.

0:01:03 > 0:01:05Now, Paul was keen to reassure the bakers

0:01:05 > 0:01:07that although he has to be tough, he's no tyrant.

0:01:07 > 0:01:10Here's how he summed himself up.

0:01:10 > 0:01:12A beautiful, brown, crispy exterior,

0:01:12 > 0:01:14with a lovely, soft interior.

0:01:14 > 0:01:16LAUGHTER Aww.

0:01:16 > 0:01:18I think that's fair enough.

0:01:18 > 0:01:21And he also took the opportunity to show us what he'll be wearing

0:01:21 > 0:01:23in Barbados this winter.

0:01:23 > 0:01:26LAUGHTER

0:01:26 > 0:01:29As the always stressful Technical Challenge was about to be revealed,

0:01:29 > 0:01:32Rav calmed his nerves by playing the piano.

0:01:32 > 0:01:35CHIRPY PIANO MUSIC

0:01:41 > 0:01:42LAUGHTER

0:01:47 > 0:01:50While Jane decided to wait outside the tent and only pop up

0:01:50 > 0:01:52at the very last minute.

0:01:54 > 0:01:56BOING!

0:01:56 > 0:01:58There she is!

0:01:58 > 0:02:02Batter Week saw our fourth baker whisked out of the tent.

0:02:02 > 0:02:03It was Kate.

0:02:03 > 0:02:05AUDIENCE: Awww!

0:02:05 > 0:02:08But the good news is she'll be joining us a bit later on.

0:02:08 > 0:02:10AUDIENCE: Yay!

0:02:11 > 0:02:15Kate, of course, made some sad-faced churros bunnies in the tent,

0:02:15 > 0:02:18but here's a more cheerful batter bake,

0:02:18 > 0:02:20courtesy of Cath from Lincolnshire,

0:02:20 > 0:02:23a Yorkshire pudding she served up recently

0:02:23 > 0:02:26that's positively beaming with happiness.

0:02:26 > 0:02:28LAUGHTER

0:02:29 > 0:02:31Plenty more viewers' pictures to come

0:02:31 > 0:02:35and I can see that our studio audience have been busy too.

0:02:35 > 0:02:36Show us your bakes!

0:02:36 > 0:02:38CHEERING AND APPLAUSE

0:02:43 > 0:02:45There's a couple out there that look very unusual.

0:02:45 > 0:02:48Still, that's the Extra Slice audience for you.

0:02:49 > 0:02:52Now, our celebrity panel will be trying a few later on,

0:02:52 > 0:02:54so let's meet the lucky trio.

0:02:54 > 0:02:56First up, she's the tough-talking judge

0:02:56 > 0:02:58on MasterChef: The Professionals

0:02:58 > 0:03:02who says she can't say no to a packet of salt and vinegar crisps.

0:03:02 > 0:03:03It's Monica Galetti.

0:03:03 > 0:03:05CHEERING

0:03:09 > 0:03:12Next, it's the former Cabinet minister and Shadow Chancellor

0:03:12 > 0:03:16who says he loves an overcooked Yorkshire pudding with jam.

0:03:16 > 0:03:17It's Ed Balls.

0:03:17 > 0:03:18CHEERING

0:03:22 > 0:03:25And, finally, a comedian who says English cakes are dull.

0:03:25 > 0:03:27It's Henning Wehn.

0:03:27 > 0:03:28CHEERING

0:03:33 > 0:03:36Now, Ed, you're quite a keen baker, aren't you?

0:03:36 > 0:03:39I am. I'm good at doing kids' birthday cakes.

0:03:39 > 0:03:41I do one for each of our children every year.

0:03:41 > 0:03:44I have done ever since they were old enough to ask for them.

0:03:44 > 0:03:47I've done pirate ships, a Norwich City cake,

0:03:47 > 0:03:50Coca-Cola cans... Wow. ..Curly Wurlies...

0:03:50 > 0:03:53Oh, I'm coming round. ..Jelly Babies, everything.

0:03:53 > 0:03:56What's your favourite thing to make using batter, Monica?

0:03:56 > 0:03:58For me, it's very simple - pancakes.

0:03:58 > 0:04:00Weekend is pancake time in our house.

0:04:00 > 0:04:04My husband and I tend to compete who makes the best.

0:04:04 > 0:04:06It's probably... I always win, yes.

0:04:06 > 0:04:08LAUGHTER

0:04:08 > 0:04:11Henning, you've had a go at baking something for us. Oh, yes.

0:04:11 > 0:04:16This time it's a sugar-free, egg-free... Lovely(!) ..vegan...

0:04:16 > 0:04:18And you say our cakes are boring?

0:04:18 > 0:04:21Yeah, exactly, I want to beat you at your own game.

0:04:21 > 0:04:26I want to make the dullest cake the world has ever seen. Let's see.

0:04:26 > 0:04:27Yes, it is.

0:04:27 > 0:04:31Blimey, that came out a lot better than anyone would have guessed.

0:04:31 > 0:04:33It's burnt. I'm well chuffed.

0:04:33 > 0:04:35What? It's burnt.

0:04:35 > 0:04:37That is well edible.

0:04:37 > 0:04:39You eat it. I will!

0:04:39 > 0:04:41What's it called? Is it supposed to look like that?

0:04:41 > 0:04:45Well, I've never made it before, but... LAUGHTER

0:04:45 > 0:04:48..that's the benchmark for now, so...

0:04:48 > 0:04:49This isn't to cut the cake -

0:04:49 > 0:04:52I've had a look at it and I want to stab myself.

0:04:52 > 0:04:55You know, Jo, I think you should invite me on here

0:04:55 > 0:04:57when you're actually going to give me

0:04:57 > 0:04:58something nice to eat for a change.

0:04:58 > 0:05:01You haven't even tasted it yet. I can see it.

0:05:01 > 0:05:03LAUGHTER

0:05:06 > 0:05:08AUDIENCE GROANS

0:05:08 > 0:05:10It's alive!

0:05:10 > 0:05:13It's got a life of its own.

0:05:13 > 0:05:14You first.

0:05:16 > 0:05:18It's totally disgusting.

0:05:18 > 0:05:19LAUGHTER

0:05:19 > 0:05:21I'll eat it myself, then.

0:05:22 > 0:05:25Anyway, thank you, Henning, for making that lovely cake.

0:05:25 > 0:05:27Pleasure. APPLAUSE

0:05:31 > 0:05:33Shall we have a look at some more pictures

0:05:33 > 0:05:36of our viewers' home baking?

0:05:36 > 0:05:38AUDIENCE: Yes! Yes, let's.

0:05:38 > 0:05:41OK, now, Beverley of Frimley Green made a cake

0:05:41 > 0:05:44as a centrepiece for a retirement party and several guests

0:05:44 > 0:05:46attempted to dig in with a spoon.

0:05:46 > 0:05:48Well, everyone loves a paella.

0:05:50 > 0:05:51AUDIENCE GASPS

0:05:51 > 0:05:55It's actually a Madeira sponge with the seafood created

0:05:55 > 0:05:58from modelling chocolate and everything else from fondant.

0:05:58 > 0:06:00That's brilliant, Beverley, isn't it?

0:06:00 > 0:06:02Yeah. WHOOPING

0:06:04 > 0:06:07Amy from Beaconsfield often makes birthday cakes for children,

0:06:07 > 0:06:10but this time was the first time she'd made one

0:06:10 > 0:06:11in the shape of a spider.

0:06:11 > 0:06:14It was requested by a three-year-old...

0:06:14 > 0:06:17LAUGHTER

0:06:17 > 0:06:19..who won't make that mistake again.

0:06:19 > 0:06:23Meanwhile, in a kitchen in Aylesbury,

0:06:23 > 0:06:26Jenny was busy creating a cake for her husband Jason's birthday

0:06:26 > 0:06:29inspired by his beloved pet rabbit.

0:06:29 > 0:06:31Here's Misty in the garden.

0:06:32 > 0:06:33AUDIENCE: Aww!

0:06:33 > 0:06:36And here's Jenny's version.

0:06:36 > 0:06:37LAUGHTER

0:06:39 > 0:06:41APPLAUSE

0:06:43 > 0:06:46I mean, as you can see, Jenny's managed to recreate a pair

0:06:46 > 0:06:52of beautifully silky ears by jamming two Twixes into the rabbit's neck.

0:06:53 > 0:06:56Now, Highland cattle have proved a regular feature

0:06:56 > 0:06:57of our viewer bakes

0:06:57 > 0:07:00and three more have come flooding in.

0:07:00 > 0:07:03Rebecca from South Yorkshire made a Highland cow cake

0:07:03 > 0:07:05for her brother-in-law's birthday.

0:07:05 > 0:07:07AUDIENCE: Ooh! ED: That's good.

0:07:07 > 0:07:10Andy from Shropshire made a Highland cow cake

0:07:10 > 0:07:13for his daughter Ceren's 16th birthday.

0:07:13 > 0:07:15LAUGHTER

0:07:15 > 0:07:20And Charlotte made a Highland cow cake for her mother Libby's 60th.

0:07:20 > 0:07:21AUDIENCE: Aww!

0:07:21 > 0:07:22They're amazing.

0:07:22 > 0:07:27It seems like we finally found an animal cake that you can all do.

0:07:28 > 0:07:30Oh, no, hang on.

0:07:30 > 0:07:33Apparently, we've just had one from a Pippa in Birmingham.

0:07:33 > 0:07:35LAUGHTER

0:07:37 > 0:07:40And let's end with the efforts of Hannah and Louise

0:07:40 > 0:07:44from Barrow-in-Furness, who made some cake pops in the shape of bees

0:07:44 > 0:07:46to sell at a charity event.

0:07:46 > 0:07:48Here's what they were aiming for.

0:07:48 > 0:07:51And here are the ones Hannah and Louise made.

0:07:51 > 0:07:53BUZZING, LAUGHTER

0:08:00 > 0:08:02I love looking through your pictures,

0:08:02 > 0:08:04so do keep sending them in,

0:08:04 > 0:08:07from the heart-warming to the health and safety nightmares.

0:08:07 > 0:08:09Details at the bottom of the screen.

0:08:09 > 0:08:12Back now to the tent and let's remind ourselves what happened

0:08:12 > 0:08:14when the bakers battled batter.

0:08:16 > 0:08:19Week Four in the tent and a Bake Off first.

0:08:19 > 0:08:21Let's get battered!

0:08:21 > 0:08:26For the Signature, the bakers had to produce 24 Yorkshire puddings.

0:08:26 > 0:08:28SHE WHIMPERS

0:08:28 > 0:08:30How can Yorkshires make you feel so nervous?

0:08:30 > 0:08:32Some of the fillings were traditional,

0:08:32 > 0:08:34some were spicy.

0:08:34 > 0:08:35You've got tofu in this, haven't you?

0:08:35 > 0:08:36SUE: Come on, Paul, you can do it.

0:08:36 > 0:08:39JO: But in the end, it was all about the batter.

0:08:39 > 0:08:41I'd have another one of them.

0:08:41 > 0:08:43In the lace pancake Technical,

0:08:43 > 0:08:46the bakers got out their frying pans,

0:08:46 > 0:08:48and their pencils,

0:08:48 > 0:08:52and Benjamina's skilful designs won her first place.

0:08:52 > 0:08:55The Showstopper was a Spanish classic,

0:08:55 > 0:08:58churros. Never eaten one.

0:08:58 > 0:08:59Really, really wish I had.

0:08:59 > 0:09:04And the bakers had to beat, pipe and fry their way through to the finish.

0:09:04 > 0:09:09Not as strong as I used to be. Benjamina was crowned Star Baker

0:09:09 > 0:09:13and it was adios to Kate, who became the latest baker to leave the tent.

0:09:13 > 0:09:15It's fine. I had a shocking week.

0:09:21 > 0:09:23So we saw flat Yorkshires,

0:09:23 > 0:09:25overcooked pancakes and chewing churros.

0:09:25 > 0:09:27Were you surprised, Henning,

0:09:27 > 0:09:31that something as simple as batter caused such chaos?

0:09:31 > 0:09:35Yeah, I think they've all done well, they just have got the problem -

0:09:35 > 0:09:37they've got very, very fussy customers, innit?

0:09:39 > 0:09:41I know exactly how they feel.

0:09:43 > 0:09:47They churned out top-notch stuff and then everyone was poo-pooing it!

0:09:49 > 0:09:50That is just the way it goes.

0:09:50 > 0:09:53Now, Ed, in the General Election, of course,

0:09:53 > 0:09:55you experienced what it's like to be voted out.

0:09:55 > 0:09:57Yep. I'm sure you feel...

0:09:57 > 0:09:59LAUGHTER Thank you for reminding me. Sorry.

0:10:01 > 0:10:05Just to say that I'm sure you can identify with how Kate was feeling,

0:10:05 > 0:10:09but do you think she was the right person to go?

0:10:09 > 0:10:10I thought it was very close.

0:10:10 > 0:10:15I thought Tom, but also Rav and Selasi all had quite difficult days

0:10:15 > 0:10:19and none of them did great in any of the challenges.

0:10:19 > 0:10:21I didn't think it was going to be her.

0:10:21 > 0:10:23I was rather hoping she was going to stay in.

0:10:23 > 0:10:26Do you agree with that, Monica? No, I thought Kate was going to go.

0:10:26 > 0:10:27LAUGHTER

0:10:29 > 0:10:34Her Yorkshire puddings, that needs to be very hot,

0:10:34 > 0:10:36the pan and the oil needs to be very hot

0:10:36 > 0:10:40and not enough mix as well was the problem there.

0:10:40 > 0:10:44The pancakes were odd in colours because of the variation in heat

0:10:44 > 0:10:47and then the churros, which became too oily,

0:10:47 > 0:10:50if it's too hot, they burn, if it's not hot enough,

0:10:50 > 0:10:51they just soak in the fat,

0:10:51 > 0:10:55so I think just her control on the temperature is what cost her.

0:10:55 > 0:10:57I'm delighted that she'll be joining us later,

0:10:57 > 0:11:00although I hope she doesn't talk at the speed she does

0:11:00 > 0:11:02in this bit of unseen footage,

0:11:02 > 0:11:04or the chat won't last more than a minute.

0:11:04 > 0:11:07Kate, what was the problem with your batter?

0:11:07 > 0:11:10My batter was too wet. At home, I've had a very stiff batter that was holding its shape,

0:11:10 > 0:11:12you didn't really need to chill it that much,

0:11:12 > 0:11:13because it was holding its shape.

0:11:13 > 0:11:15The batter I produced today was much wetter.

0:11:15 > 0:11:17At home I tried adding a bit more water to the batter because

0:11:17 > 0:11:20it was too stiff and it was then the perfect consistency.

0:11:20 > 0:11:22Recreated the same thing today and it was sloppy.

0:11:22 > 0:11:24LAUGHTER

0:11:29 > 0:11:31Now, let's talk about Tom.

0:11:31 > 0:11:35He was Star Baker last week, but was in the danger zone this week.

0:11:35 > 0:11:37Last week, he went for a snake design

0:11:37 > 0:11:39for his show-stopping bread centrepiece.

0:11:39 > 0:11:42This week, he went for something completely different -

0:11:42 > 0:11:45a snake design for his show-stopping churros.

0:11:45 > 0:11:47Let's have a look.

0:11:47 > 0:11:49That's a great imagination with the snake.

0:11:50 > 0:11:52Yes, uh, as in,

0:11:52 > 0:11:55"You need a great imagination to work out that that is a snake."

0:11:57 > 0:11:59Ed, let me ask a question

0:11:59 > 0:12:02Strictly viewers may soon be asking about you -

0:12:02 > 0:12:06was he incredibly lucky not to be out of the competition this week?

0:12:06 > 0:12:07LAUGHTER

0:12:08 > 0:12:09Well...

0:12:09 > 0:12:12I thought he tried really, really hard

0:12:12 > 0:12:15and you have to be really sympathetic.

0:12:15 > 0:12:16Aww!

0:12:16 > 0:12:19That's the correct answer. That's the correct answer.

0:12:19 > 0:12:22Is he just trying too hard to push the boundaries,

0:12:22 > 0:12:23do you think, Monica?

0:12:23 > 0:12:27Um, Tom seems to come across very experimental with his food.

0:12:27 > 0:12:31Um, I think if you're going to enter something like Bake Off,

0:12:31 > 0:12:33you're going to be sure of what you're doing

0:12:33 > 0:12:35and to use chickpea flour for something

0:12:35 > 0:12:38that needs to be very light and airy is a big error on his part.

0:12:38 > 0:12:41What advice would you give Tom, Henning?

0:12:41 > 0:12:43Goodness me!

0:12:44 > 0:12:46I can always send him a recipe.

0:12:46 > 0:12:48LAUGHTER

0:12:49 > 0:12:52Now, Selasi's approach was - the bigger the batter, the better,

0:12:52 > 0:12:57but some of them were even bigger than Selasi himself was aiming for.

0:12:57 > 0:12:58They're humungous!

0:13:00 > 0:13:01They're massive!

0:13:02 > 0:13:06I've actually got one of the Yorkshires Selasi made in the tent

0:13:06 > 0:13:07and he wasn't exaggerating.

0:13:07 > 0:13:10Here is a normal-sized Yorkshire, OK?

0:13:10 > 0:13:14And here's Selasi's Yorkshire.

0:13:14 > 0:13:16LAUGHTER

0:13:16 > 0:13:18I'm having that later.

0:13:23 > 0:13:26What did you think of Selasi's pork tenderloin and apple sauce

0:13:26 > 0:13:28and crackling Yorkshires?

0:13:28 > 0:13:31I thought his Yorkshire puddings looked really good

0:13:31 > 0:13:34and he's obviously creative.

0:13:34 > 0:13:37He's quite relaxed and I'm not sure at the moment he's quite showing

0:13:37 > 0:13:40he cares enough - he's kind of like, "whatever," and I'm not sure whether

0:13:40 > 0:13:43you can impress Paul and Mary with that sort of "whatever" attitude.

0:13:43 > 0:13:44You've actually got to get on it,

0:13:44 > 0:13:47so I think he's got to concentrate a bit more.

0:13:47 > 0:13:51Meanwhile, Andrew wanted to take Yorkshire on holiday.

0:13:51 > 0:13:53Let's watch a bit of unseen footage

0:13:53 > 0:13:56and see if it was somewhere Mary wanted to go.

0:13:56 > 0:13:57So I'm making...

0:13:57 > 0:14:01It's basically "Yorkshire goes on holiday," so Yorkshire tapas.

0:14:01 > 0:14:03DRAMATIC BOOM, LAUGHTER

0:14:09 > 0:14:12But in the end, Andrew's well-risen Yorkshire tapas puddings

0:14:12 > 0:14:14went down well with the judges.

0:14:14 > 0:14:19Andrew put the rise down to using four eggs to 250g of flour,

0:14:19 > 0:14:22having clearly done some in-depth research.

0:14:22 > 0:14:24There seems to be a lot of debate in the Yorkshire pudding community

0:14:24 > 0:14:26about how much rise that gives you.

0:14:26 > 0:14:31We asked for a statement from the Yorkshire pudding community,

0:14:31 > 0:14:33but unfortunately, it doesn't exist.

0:14:34 > 0:14:36Was it abolished under New Labour, Ed?

0:14:36 > 0:14:39LAUGHTER

0:14:39 > 0:14:41Onto the technical and the judges were looking

0:14:41 > 0:14:44for 12 heart-shaped lace pancakes.

0:14:44 > 0:14:47Have you ever attempted a lace pancake, Henning?

0:14:47 > 0:14:51I don't know why I'm asking you that question, but you never know.

0:14:51 > 0:14:53Only ever by accident.

0:14:53 > 0:14:55LAUGHTER

0:14:56 > 0:14:59And, Ed, I have to ask you this - are you a tosser?

0:14:59 > 0:15:01LAUGHTER

0:15:06 > 0:15:09I'm going to make you demonstrate your technique now. Ooh! Ooh!

0:15:09 > 0:15:12You may stand if you want to. You want me to toss it? Yes, please.

0:15:12 > 0:15:15It's sort of... It doesn't really move.

0:15:16 > 0:15:18Wa-hey! CHEERING

0:15:25 > 0:15:26Do you know what?

0:15:27 > 0:15:30I think you're in with a chance of being Prime Minister after that.

0:15:30 > 0:15:32It's Henning's go now.

0:15:32 > 0:15:36Now, this week's Showstopper brought a touch of Spain to the tent

0:15:36 > 0:15:40with the bakers having to produce 36 Spanish churros.

0:15:40 > 0:15:42I love the idea of bringing a touch of Spain

0:15:42 > 0:15:43into the Extra Slice studio,

0:15:43 > 0:15:45but I couldn't be bothered to bake churros,

0:15:45 > 0:15:48so I organised this instead.

0:15:48 > 0:15:51HE SINGS IN SPANISH

0:15:51 > 0:15:53CHEERING

0:16:08 > 0:16:10CHEERING

0:16:13 > 0:16:16Now, where were we? Oh, yes, churros.

0:16:16 > 0:16:19One of the oiliest challenges ever seen in the Bake Off tent.

0:16:19 > 0:16:22Ed, what did you think of the churros challenges?

0:16:22 > 0:16:25I think that is one of the hardest things I've ever seen on Bake Off.

0:16:25 > 0:16:27I think, although you can get distracted

0:16:27 > 0:16:29by all the toppings and fillings,

0:16:29 > 0:16:33to actually get choux pastry through a deep-fat fryer into something,

0:16:33 > 0:16:36which tastes good and has the ridges and is right inside,

0:16:36 > 0:16:39is really hard and I thought it was a very difficult challenge.

0:16:39 > 0:16:43Is it difficult, Monica? No, not really, but...

0:16:43 > 0:16:46LAUGHTER

0:16:46 > 0:16:49It would be for me and Henning, wouldn't it? Speak for yourself!

0:16:53 > 0:16:56They made it difficult by putting the fact

0:16:56 > 0:16:58they all have to be the same size.

0:16:58 > 0:17:02Normally you just squirt it into a deep-fat fryer, like Rav was doing,

0:17:02 > 0:17:05but because it all had to be uniform in size,

0:17:05 > 0:17:06that made it more tricky.

0:17:06 > 0:17:09But I was really impressed with the different shapes and flavours.

0:17:09 > 0:17:11Not all of them worked out, of course,

0:17:11 > 0:17:13but some of the shapes were amazing.

0:17:13 > 0:17:17Now, Val was in a world of her own, as usual.

0:17:17 > 0:17:21It's standing up like caterpillar legs, if you know what I mean.

0:17:21 > 0:17:22No, Val, we don't.

0:17:22 > 0:17:24LAUGHTER

0:17:26 > 0:17:31On to Selasi - he flavoured his churros with lemon and star anise

0:17:31 > 0:17:34and then burnt them, or at least Paul said they were burnt.

0:17:34 > 0:17:36Mary played good cop to Paul's burnt cop

0:17:36 > 0:17:39and was prepared to give Selasi a second chance.

0:17:39 > 0:17:44Perhaps they'd picked the one burnt churro out of the 36.

0:17:44 > 0:17:47Shall we just check that they're all the same? They'll all be the same.

0:17:47 > 0:17:51Well, if we do, that's the 37th. We might find that all the rest...

0:17:55 > 0:17:56No, no, they're all the same.

0:17:56 > 0:17:58LAUGHTER

0:18:01 > 0:18:04Selasi does seem to have a habit of burning his bakes.

0:18:04 > 0:18:06This week's churros,

0:18:06 > 0:18:08last week's chocolate bread, and his dampfnudel,

0:18:08 > 0:18:12but I've found a bit of unseen footage lying around in the tent

0:18:12 > 0:18:15that shows us that he's started burning other things as well.

0:18:15 > 0:18:17Take a look at this.

0:18:24 > 0:18:26I think I burned the carpet a little bit.

0:18:29 > 0:18:32Let's hope there are no burnt bakes here in the studio.

0:18:32 > 0:18:35We're going to take a closer look at some of them now.

0:18:35 > 0:18:37Right, we'll start with one or two

0:18:37 > 0:18:40that have been inspired by the theme of batter.

0:18:40 > 0:18:41Rebecca, where are you?

0:18:41 > 0:18:45Hi, Rebecca. What have you brought along?

0:18:45 > 0:18:49I have brought the Colosseum made of waffles and pancakes.

0:18:49 > 0:18:51AUDIENCE: Ooh!

0:18:51 > 0:18:54Ooh, seemed to be a general impressed murmur there.

0:18:54 > 0:18:56That looks amazing.

0:18:56 > 0:18:58Jill, where are you?

0:18:58 > 0:19:01Jill... Oh, right, you've gone for a lemon drizzle cake

0:19:01 > 0:19:03livened up by the decoration on top of it.

0:19:03 > 0:19:05What's that?

0:19:05 > 0:19:08It's a Paul Hollywood. Oh! Ohh!

0:19:09 > 0:19:15Can I say, he looks like a complete psycho there, doesn't he?

0:19:15 > 0:19:19I didn't put pupils in the eyes, cos I did it originally

0:19:19 > 0:19:23and they kept following me around the room.

0:19:23 > 0:19:25I mean, it is actually a pretty good likeness, I think,

0:19:25 > 0:19:29and it does lend your lemon drizzle an air of menace.

0:19:29 > 0:19:32So, well done. Fantastic.

0:19:34 > 0:19:37Now, Jackie, where are you?

0:19:37 > 0:19:39Oh, hi, Jackie. Hello. Now, what have you made?

0:19:39 > 0:19:42I've made a fish and chip supper. Right.

0:19:42 > 0:19:46With fondant peas, white chocolate and cream cheese mayonnaise.

0:19:46 > 0:19:48What's the fish actually made out of?

0:19:48 > 0:19:52It's flapjack, and then kind of basically battered

0:19:52 > 0:19:54with peanut butter and dulce de leche.

0:19:54 > 0:19:57Yum. AUDIENCE: Ooh!

0:19:57 > 0:19:59Gosh. What about the chips?

0:19:59 > 0:20:02The chips are my granny's shortbread recipe.

0:20:02 > 0:20:03Cos I was going to say

0:20:03 > 0:20:06if they're made out of chips, I'll have them, but it's...

0:20:06 > 0:20:10That looks incredible. Thank you. Thank you so much. Thank you.

0:20:11 > 0:20:14Right, now... Yes, we're going to taste a few now.

0:20:14 > 0:20:17Henning, if you could bring them up here for us.

0:20:17 > 0:20:18Now, Jane, where are you?

0:20:18 > 0:20:20Hello. Hi, Jane.

0:20:20 > 0:20:23What has Batter Week inspired you to bake?

0:20:23 > 0:20:29I made lemon and blueberry pancakes, but they're actually cake inside.

0:20:29 > 0:20:32Let's confiscate that right away.

0:20:32 > 0:20:33Thank you.

0:20:33 > 0:20:37What's the butter made of? It's made out of fondant. OK.

0:20:37 > 0:20:40So are the blueberries as well.

0:20:40 > 0:20:42If you could cut one massive slice, Monica,

0:20:42 > 0:20:44then you can have three forks.

0:20:44 > 0:20:46It's like a wedding cake. Do you think we should do it together?

0:20:46 > 0:20:48I can't see.

0:20:48 > 0:20:50LAUGHTER

0:20:50 > 0:20:52APPLAUSE

0:20:56 > 0:20:59Oh, that's really good. Oink-oink.

0:20:59 > 0:21:03It does look amazing. That is an actual cake.

0:21:03 > 0:21:06Does it taste good, Monica? It's amazing. Really great. Thank you.

0:21:06 > 0:21:09I'm going to enjoy eating this on the way home in the back of the car.

0:21:09 > 0:21:13So, well done, Jane. Absolutely brilliant. Thumbs up from everyone.

0:21:17 > 0:21:19Now, Joyce, where are you? Here.

0:21:19 > 0:21:21Oh, right, Joyce, hi.

0:21:21 > 0:21:24Now, I have to say that your bake looks incredible.

0:21:24 > 0:21:27What is it? It's Taiwanese beef noodle soup cake.

0:21:27 > 0:21:31Everything is made of a sugar paste,

0:21:31 > 0:21:33apart from the chopsticks and beef.

0:21:33 > 0:21:36The beef is made of beef jerky.

0:21:36 > 0:21:39The cake itself is a chocolate chilli cake.

0:21:39 > 0:21:42Henning, do you want to go and...? Yeah.

0:21:42 > 0:21:43So, Joyce,

0:21:43 > 0:21:46how did you get the noodles and the chopsticks to do that?

0:21:46 > 0:21:49It's a secret. It's a secret, OK.

0:21:49 > 0:21:51It does look absolutely incredible.

0:21:51 > 0:21:54Monica, what do you think? That is impressive.

0:21:54 > 0:21:56Oh, wow, look at that. Turn it around.

0:21:56 > 0:22:00It's a chocolate chilli... Chocolate chilli, wasn't it?

0:22:00 > 0:22:02Chocolate chilli cake? Yes. Henning... Thank you.

0:22:06 > 0:22:07What do you think, Ed?

0:22:09 > 0:22:10I think...

0:22:10 > 0:22:14to make a beautiful cake and it taste nice is really...

0:22:14 > 0:22:15Oh, my gosh, it's got chilli in!

0:22:15 > 0:22:18LAUGHTER

0:22:18 > 0:22:19It's actually quite strong.

0:22:24 > 0:22:26Is it really strong?

0:22:26 > 0:22:27I'm sorry!

0:22:27 > 0:22:31Blimey! Henning, what do you make of...?

0:22:31 > 0:22:35Just to make... We're eating a pot of noodles and, I mean...

0:22:36 > 0:22:38There is a lot of chilli in it.

0:22:42 > 0:22:44Creeps up on you.

0:22:44 > 0:22:47I like spicy food, so for me, it's only just warm.

0:22:47 > 0:22:51Monica, you appear to be harder than everyone else.

0:22:51 > 0:22:53Joyce, I think that's brilliant. Thank you.

0:22:53 > 0:22:57And thanks very much to all our studio bakers. Thank you.

0:23:00 > 0:23:03But now to the tent, and our fourth baker has left.

0:23:03 > 0:23:06She's the Brown Owl who gave us butterfly biscuits

0:23:06 > 0:23:08and a bright blue bake.

0:23:08 > 0:23:10Will you please give a warm welcome to Kate.

0:23:10 > 0:23:12CHEERING

0:23:17 > 0:23:19Hi, Kate. Lovely to see you. Please have a seat.

0:23:24 > 0:23:27Hello. Hello.

0:23:27 > 0:23:30Kate, how has life been as a Bake Off baker?

0:23:30 > 0:23:32Oh, it's been really exciting.

0:23:32 > 0:23:33It's absolutely exhausting.

0:23:33 > 0:23:36I didn't think I could crowbar anything else into my life.

0:23:36 > 0:23:38I thought it was full enough already.

0:23:38 > 0:23:40But I was determined to give it a go,

0:23:40 > 0:23:42and we've managed to fit it in somehow.

0:23:42 > 0:23:45So, Batter Week was sadly your last.

0:23:45 > 0:23:48I mean, how were you feeling about it when you went in?

0:23:48 > 0:23:51Yeah, batter's not really my thing. I'm quite tight on what I do.

0:23:51 > 0:23:55I'm quite a creative person and I like to be in control.

0:23:55 > 0:24:00And batter can be a bit of an unpredictable beast, really.

0:24:00 > 0:24:04You know, what had worked at home didn't work in the tent so well,

0:24:04 > 0:24:07and it definitely wasn't my thing.

0:24:07 > 0:24:11Now, I have noticed you have a very unique relationship with your bakes,

0:24:11 > 0:24:12because you think they're human,

0:24:12 > 0:24:15you talk about them as if they're actually alive.

0:24:15 > 0:24:16Look, let's have a look.

0:24:16 > 0:24:19I'm happy now I've got some cake for company.

0:24:19 > 0:24:22Flopsy, Mopsy, Cottontail, Benjamin.

0:24:22 > 0:24:26I want to be a happy baker, cos then I have happy biscuits, so...

0:24:26 > 0:24:28The children are cooked now.

0:24:28 > 0:24:30Sorry, blackberries.

0:24:32 > 0:24:34APPLAUSE

0:24:37 > 0:24:39Did you realise you were doing that?

0:24:39 > 0:24:42I didn't realise to what extent I humanised my bakes.

0:24:42 > 0:24:44I think I may humanise a lot of things.

0:24:44 > 0:24:47When you're practising for Bake Off,

0:24:47 > 0:24:49you spend a lot of time with what you're baking,

0:24:49 > 0:24:52so you do develop a relationship with it, really.

0:24:52 > 0:24:55By the time you get on set, you and your cake are really quite involved.

0:24:55 > 0:24:57It's really quite an intimate relationship, really.

0:24:57 > 0:24:59Which is why I think sometimes

0:24:59 > 0:25:01the Technical bakes aren't quite the same,

0:25:01 > 0:25:03cos you've only just met them, so...

0:25:03 > 0:25:05You know.

0:25:05 > 0:25:09Now, one of your standout bakes from the tent was your corn maiden.

0:25:09 > 0:25:12Paul was impressed by your plaiting and beautiful flavours,

0:25:12 > 0:25:15and Mary loved your corn maiden so much,

0:25:15 > 0:25:17she said she wants to go to your next picnic.

0:25:17 > 0:25:19That must have been a high point for you, was it?

0:25:19 > 0:25:22Can you imagine taking Mary Berry on a picnic? It would be lovely.

0:25:22 > 0:25:24I now go to bed with visions in my head of, like,

0:25:24 > 0:25:27sitting in a cornfield with Mary Berry and my children and my husband,

0:25:27 > 0:25:29and Paul coming towards us with a combine harvester!

0:25:33 > 0:25:37Biscuit Week, that was another good week for you, wasn't it?

0:25:37 > 0:25:40I loved your Brownie-inspired gingerbread Showstopper.

0:25:40 > 0:25:44Were your daughters pleased to see themselves depicted in gingerbread?

0:25:44 > 0:25:46It's quite exciting for them to see themselves on telly,

0:25:46 > 0:25:49even if it is in gingerbread form. I hope they enjoyed it.

0:25:49 > 0:25:51Although I'm not sure about the point

0:25:51 > 0:25:52where Paul bit their head off,

0:25:52 > 0:25:54whether that's a good thing or a bad thing,

0:25:54 > 0:25:56or whether I've just scarred them for life.

0:25:56 > 0:26:01Sort of I cook children and then I get scary men to bite the heads off.

0:26:01 > 0:26:02I'm not...!

0:26:02 > 0:26:04Well, one thing I especially liked

0:26:04 > 0:26:07about your swallowtail butterfly biscuits

0:26:07 > 0:26:09was that you deliberately flavoured them

0:26:09 > 0:26:11with two things Paul Hollywood hates.

0:26:11 > 0:26:14Lavender and bergamot.

0:26:14 > 0:26:15What was your thinking there?

0:26:15 > 0:26:18Well, I was aiming the biscuits at Mary,

0:26:18 > 0:26:20so they weren't really meant for Paul.

0:26:20 > 0:26:23He was sort of collateral damage, really.

0:26:23 > 0:26:26Fair enough. I was hoping Mary was going to enjoy them.

0:26:26 > 0:26:28But then I think she said she wasn't sure about lavender either,

0:26:28 > 0:26:30at which point my heart sunk.

0:26:30 > 0:26:33I took a risk, and I liked them. And, yeah...

0:26:33 > 0:26:37Mary described the icing as a little "informal".

0:26:37 > 0:26:41But, overall, she said the biscuits were a winner.

0:26:41 > 0:26:43And speaking of icing, another memorable bake

0:26:43 > 0:26:47was your swallow-decorated mirror glaze cake.

0:26:47 > 0:26:50Were you pleased with how it turned out?

0:26:50 > 0:26:53Yeah, the actual genoise inside that blue glue

0:26:53 > 0:26:56was nice, it was light, it wasn't overbaked, it wasn't dry,

0:26:56 > 0:26:58so when I took them out of the oven, I thought,

0:26:58 > 0:27:00"Oh, I've made two really nice genoise sponges,"

0:27:00 > 0:27:04and then I spoilt it by smearing blue stuff over them.

0:27:04 > 0:27:07Well, here on Extra Slice, we do give you an opportunity

0:27:07 > 0:27:09to have another go at a bake you did in the tent.

0:27:09 > 0:27:11What have you actually decided to do?

0:27:11 > 0:27:14I've made the biscuits. They didn't turn out...

0:27:14 > 0:27:16In the tent, they were a little informal,

0:27:16 > 0:27:19so these are slightly more formal butterflies.

0:27:19 > 0:27:22OK, let's pass them over. There we go.

0:27:22 > 0:27:23So, guys, here we go, help yourself.

0:27:23 > 0:27:26There is a bit of blue icing on them, actually.

0:27:26 > 0:27:29I sneaked it in just for good measure. Let's all have a go, then.

0:27:31 > 0:27:33Ed? They're totally gorgeous.

0:27:33 > 0:27:36Beautiful. They're sort of...

0:27:36 > 0:27:38They're not hard. They're not all gooey.

0:27:38 > 0:27:41They're sort of beautiful crumbly biscuit.

0:27:41 > 0:27:42I think they're great.

0:27:42 > 0:27:45Mm, they're good for you, they're excellent.

0:27:45 > 0:27:47Good for you. He's from Germany.

0:27:47 > 0:27:49LAUGHTER

0:27:50 > 0:27:53Monica? After that horrible cake we had in the beginning...

0:27:55 > 0:27:57When was that?

0:27:57 > 0:27:59I've erased it from my memory.

0:27:59 > 0:28:01Everything's been wonderful. These are stunning. Thank you.

0:28:01 > 0:28:04I think Paul and Mary completely got it wrong,

0:28:04 > 0:28:05and you should not have been sent home.

0:28:05 > 0:28:08Aww! Aww, thank you. I just want you to know,

0:28:08 > 0:28:11I've made you, like, a special Brownie badge, right,

0:28:11 > 0:28:15to say well done for getting Paul to like lavender.

0:28:15 > 0:28:18So just pop that on. Aww, thank you. There you go.

0:28:18 > 0:28:20And...

0:28:20 > 0:28:22APPLAUSE

0:28:22 > 0:28:26We've also made you one of our special cakes to take with you,

0:28:26 > 0:28:28which Henning is bringing over.

0:28:28 > 0:28:30It took me all day to make.

0:28:30 > 0:28:33Aww! There we go.

0:28:33 > 0:28:36That's you, as you can see, with your corn maiden

0:28:36 > 0:28:38and your gingerbread daughters lending a hand.

0:28:38 > 0:28:39Ladies and gentlemen,

0:28:39 > 0:28:42will you please give Kate a great British sendoff.

0:28:42 > 0:28:44CHEERING

0:28:52 > 0:28:54That's it for this week.

0:28:54 > 0:28:57A big thank you to Kate, to all of our studio bakers,

0:28:57 > 0:28:59and to our celebrity panel.

0:28:59 > 0:29:00Monica Galetti.

0:29:00 > 0:29:02CHEERING AND APPLAUSE

0:29:02 > 0:29:04Ed Balls.

0:29:04 > 0:29:05CHEERING AND APPLAUSE

0:29:05 > 0:29:07And Henning Wehn.

0:29:07 > 0:29:09CHEERING AND APPLAUSE

0:29:09 > 0:29:12Next week, the bakers get a pasting from pastry.

0:29:12 > 0:29:14See you at 9.30. Until then, goodbye.

0:29:47 > 0:29:49SOUNDS TO THE TUNE OF: In The Hall Of The Mountain King by Grieg

0:29:49 > 0:29:50FEED RATTLES

0:29:50 > 0:29:51BABY GURGLES

0:29:51 > 0:29:52MOTOR WHIRS