0:00:02 > 0:00:04The gloves were off,
0:00:04 > 0:00:06and the pressure was on...
0:00:06 > 0:00:07Oh, no!
0:00:09 > 0:00:10..as Dessert Week...
0:00:10 > 0:00:11Disaster.
0:00:11 > 0:00:12..rolled into the tent.
0:00:12 > 0:00:15We wanted a mousse. And I don't think we got a mousse.
0:00:15 > 0:00:18Don't worry, Paul. I got you a moose!
0:00:18 > 0:00:19LAUGHTER
0:00:20 > 0:00:22APPLAUSE AND CHEERING
0:00:26 > 0:00:28Time for An Extra Slice.
0:00:28 > 0:00:30APPLAUSE AND CHEERING
0:00:47 > 0:00:51APPLAUSE AND CHEERING
0:00:54 > 0:00:58Hello, and welcome to the show. Did we all enjoy Dessert Week?
0:00:58 > 0:01:00- ALL:- Yes!
0:01:00 > 0:01:03Selasi has always been one of the more laid-back bakers,
0:01:03 > 0:01:06but this week, he took it to a whole new level.
0:01:09 > 0:01:10LAUGHTER
0:01:13 > 0:01:16Meanwhile, Paul's been trying a new hair product,
0:01:16 > 0:01:19and asked Jane whether she thought it had made a difference.
0:01:19 > 0:01:23It's thick, it's glossy, it's looking gorgeous.
0:01:23 > 0:01:26- I thought so. - LAUGHTER
0:01:26 > 0:01:29While the bakers struggled with the Technical, Paul and Mary
0:01:29 > 0:01:33nipped out for a quick drink, which turned into a full-on pub crawl.
0:01:33 > 0:01:35After several angry calls from Mel and Sue,
0:01:35 > 0:01:38they finally stumbled back to the tent.
0:01:38 > 0:01:41When we walk in to see them,
0:01:41 > 0:01:45they are going to knock us flat.
0:01:45 > 0:01:47LAUGHTER
0:01:47 > 0:01:52So, Dessert Week saw our seventh baker serve up his last course.
0:01:52 > 0:01:54And Tom left the tent.
0:01:54 > 0:01:56- ALL:- Aww!
0:01:56 > 0:01:59But I'm delighted to say that, by the power of his bread centrepiece -
0:01:59 > 0:02:02Thor's Hammer - and also a train,
0:02:02 > 0:02:04he'll be joining us later on.
0:02:04 > 0:02:06- ALL:- Yeah!
0:02:06 > 0:02:08APPLAUSE
0:02:08 > 0:02:12Speaking of ambitious creations, Ruth from Bristol
0:02:12 > 0:02:16came up with a design for a cake to be served as a dessert at a wedding.
0:02:16 > 0:02:20And what a charming and sophisticated design it was.
0:02:20 > 0:02:23LAUGHTER
0:02:23 > 0:02:26I mean, how often do you see a bog roll made out of fondant?
0:02:26 > 0:02:27LAUGHTER
0:02:27 > 0:02:29Lovely work, Ruth.
0:02:29 > 0:02:32More of those later. Plus, we will be taking a look at the bakes
0:02:32 > 0:02:35brought in by our studio audience.
0:02:35 > 0:02:38Is there a mousse loose aboot this hoose?
0:02:38 > 0:02:39- ALL:- Yeah!
0:02:41 > 0:02:43Our panel will be trying a few of those.
0:02:43 > 0:02:46And don't they look delighted at the thought of it?
0:02:46 > 0:02:48LAUGHTER
0:02:48 > 0:02:51Let's meet them before they try and DESERT.
0:02:51 > 0:02:54First up, she's a judge on Bake Off Creme de la Creme
0:02:54 > 0:02:57and a woman who loves eating seaweed with shortbread.
0:02:57 > 0:02:59- It's Cherish Finden. - Hello.
0:02:59 > 0:03:02APPLAUSE AND CHEERING
0:03:05 > 0:03:07Next, it's the double Olympic silver medallist,
0:03:07 > 0:03:10who, when she isn't cycling, is baking.
0:03:10 > 0:03:11It's Becky James.
0:03:11 > 0:03:12APPLAUSE AND CHEERING
0:03:16 > 0:03:18And, finally, a comedian and actor
0:03:18 > 0:03:21who says he's only ever baked functional cakes.
0:03:21 > 0:03:23It's Chris Addison.
0:03:23 > 0:03:24APPLAUSE AND CHEERING
0:03:30 > 0:03:32So, Cherish, seaweed and shortbread together.
0:03:32 > 0:03:36You describe that taste as umami. What is umami?
0:03:36 > 0:03:39Well, umami is a savoury taste
0:03:39 > 0:03:42and it is the fifth basic taste.
0:03:42 > 0:03:45So, we have the bitterness, saltiness, sour,
0:03:45 > 0:03:48sweetness and the fifth one is umami.
0:03:48 > 0:03:49OK.
0:03:49 > 0:03:54Now, Becky, having won two Olympic medals in Rio for cycling,
0:03:54 > 0:03:57where do you find time to do any baking in your busy schedule?
0:03:57 > 0:04:00You actually get quite a lot of free time when you are training, so...
0:04:00 > 0:04:03- Oh, do you, Becky?- Yeah. - LAUGHTER
0:04:03 > 0:04:05If I've got morning training, I'll spend the afternoon baking.
0:04:05 > 0:04:07So, when I'm not training, I'm baking.
0:04:07 > 0:04:10Well, I just want to say, you have actually got your medals with you.
0:04:10 > 0:04:13So, I really think... Do you think she should get them out? I do.
0:04:13 > 0:04:15- ALL:- Yes!
0:04:15 > 0:04:18And then one of you... So, anyone who is good at running, go for it.
0:04:18 > 0:04:20LAUGHTER
0:04:20 > 0:04:21Oh, my word.
0:04:21 > 0:04:23APPLAUSE AND CHEERING
0:04:28 > 0:04:30Thank you for showing them to us.
0:04:30 > 0:04:32Now, Chris, you only bake functional cakes.
0:04:32 > 0:04:34- Yeah.- What does that mean?
0:04:34 > 0:04:35It means that they are...
0:04:35 > 0:04:37There's nothing fancy or nice-looking
0:04:37 > 0:04:38about the cakes that I bake.
0:04:38 > 0:04:40They only really exist as a cake.
0:04:40 > 0:04:42Sometimes, the function that they serve
0:04:42 > 0:04:45could not even be cake-related. I've...
0:04:45 > 0:04:46- LAUGHTER - I've cooked things that
0:04:46 > 0:04:48you could use in construction.
0:04:48 > 0:04:50LAUGHTER
0:04:50 > 0:04:52Very functional. Nothing fancy.
0:04:52 > 0:04:53Now, if you are sitting there thinking,
0:04:53 > 0:04:56"Mm, I haven't seen a unicorn cake for a while",
0:04:56 > 0:04:59then I can tell you that your wait is over.
0:04:59 > 0:05:02Naomi from London and her friend set out to make
0:05:02 > 0:05:05this hugely ambitious rainbow coloured creation.
0:05:05 > 0:05:06- ALL MURMUR - Wow.
0:05:06 > 0:05:09Several hours later, exhausted, yet triumphant,
0:05:09 > 0:05:13they sat back to admire their handiwork.
0:05:13 > 0:05:14LAUGHTER
0:05:16 > 0:05:19You see, if they'd said they were aiming to do
0:05:19 > 0:05:20a pig wearing a party hat...
0:05:20 > 0:05:21LAUGHTER
0:05:21 > 0:05:24..it still wouldn't have been great, would it?
0:05:24 > 0:05:27Jasmine from Stockton-on-Tees sent us a picture of a cake
0:05:27 > 0:05:31she made for her friend's birthday in the shape of a horse's head.
0:05:31 > 0:05:34She thought it was terrible, but then, to be fair,
0:05:34 > 0:05:36she's got no sense of perspective.
0:05:36 > 0:05:38Literally.
0:05:38 > 0:05:40LAUGHTER
0:05:42 > 0:05:44If Picasso made chocolate sponge...
0:05:44 > 0:05:46LAUGHTER
0:05:46 > 0:05:47Suzanne made the perfect cake
0:05:47 > 0:05:50for her friend's ruby wedding anniversary -
0:05:50 > 0:05:51a Ruby Murray.
0:05:51 > 0:05:54Everything on top of the cake is made from icing,
0:05:54 > 0:05:56- even the poppadom.- Wow.- Wow.
0:05:56 > 0:06:00Suzanne decided to go with a design based on Cockney rhyming slang,
0:06:00 > 0:06:03because she's from, yes, you've guessed it,
0:06:03 > 0:06:04Welwyn Garden City.
0:06:04 > 0:06:06LAUGHTER
0:06:06 > 0:06:08Cakes that look like a cactus continue to be popular
0:06:08 > 0:06:10with this being the goal.
0:06:10 > 0:06:13- ALL:- Aww!- Yeah, I know, that's sweet, that one.
0:06:13 > 0:06:16But, last week, we saw how well Alana from Kent got on.
0:06:16 > 0:06:19LAUGHTER
0:06:19 > 0:06:23And this week, Alexandra and Demi from York had a go.
0:06:23 > 0:06:25LAUGHTER
0:06:25 > 0:06:28It looks like a sad little alien's popped round to say hello.
0:06:28 > 0:06:29LAUGHTER
0:06:29 > 0:06:33And, speaking of sad, Bethan from Surrey has made an apple cake.
0:06:34 > 0:06:36SAD PIANO MUSIC
0:06:36 > 0:06:39LAUGHTER
0:06:39 > 0:06:41LAUGHTER LOUDENS
0:06:44 > 0:06:48And, finally, let's find out what happened when Harry Met Sally
0:06:48 > 0:06:50and, together in a kitchen in Kingston,
0:06:50 > 0:06:53tried to make a Victoria sponge in the shape of a penguin.
0:06:53 > 0:06:56Using this stuffed toy for inspiration,
0:06:56 > 0:06:58they eventually produced this...
0:06:58 > 0:07:01GASPING AND LAUGHTER
0:07:01 > 0:07:05I won't have what she's having, thanks. I'll make myself a sandwich.
0:07:05 > 0:07:06LAUGHTER
0:07:06 > 0:07:08I really look forward to seeing your pictures,
0:07:08 > 0:07:10so do keep sending them in.
0:07:10 > 0:07:13Details at the bottom of the screen.
0:07:13 > 0:07:15Now, let's remind ourselves what happened
0:07:15 > 0:07:17when the sweet trolley rolled into the tent.
0:07:19 > 0:07:22This week, the bakers faced desserts.
0:07:22 > 0:07:25Week seven of Bake Off. Good enough is not good enough any more.
0:07:25 > 0:07:29In the roulade Signature, the judges were looking for superb sponges,
0:07:29 > 0:07:33flavoursome fillings and skilful swirls.
0:07:33 > 0:07:34Look at the smile on her face.
0:07:34 > 0:07:36She knows it's good.
0:07:37 > 0:07:40The marjolaine Technical demanded precision baking,
0:07:40 > 0:07:43focus and a steady hand...
0:07:43 > 0:07:45Eugh!
0:07:45 > 0:07:47..with engineer Andrew coming first.
0:07:47 > 0:07:48And, in first place...
0:07:48 > 0:07:50APPLAUSE
0:07:50 > 0:07:53A place in the quarterfinals rested on the Showstopper.
0:07:53 > 0:07:55- Breathe, breathe. - It's not going very well.
0:07:55 > 0:07:5824 mini mousse cakes.
0:07:58 > 0:08:00Two different flavours in just four hours.
0:08:02 > 0:08:05Andrew won his first-ever Star Baker...
0:08:05 > 0:08:07Yes, finally, finally!
0:08:07 > 0:08:10But time was called on Tom and he left the tent.
0:08:10 > 0:08:11- MEL:- We'll miss you.
0:08:11 > 0:08:12APPLAUSE
0:08:18 > 0:08:20So, having experimented his way through to week seven,
0:08:20 > 0:08:22Tom left in style,
0:08:22 > 0:08:26with every one of his bakes having had that characteristic Tom twist.
0:08:26 > 0:08:30A Signature roulade, with no sign of the roul.
0:08:30 > 0:08:33A rectangular marjolaine for the Technical
0:08:33 > 0:08:35that, technically, wasn't a rectangle,
0:08:35 > 0:08:38and a mini mousse Showstopper that wasn't actually mousse.
0:08:38 > 0:08:42Becky, were you surprised to see Tom go?
0:08:42 > 0:08:44Yeah, I was. Especially after last week as well,
0:08:44 > 0:08:46after him getting Star Baker.
0:08:46 > 0:08:49Everyone had upped their game and I just don't think
0:08:49 > 0:08:51he'd upped his game quite as much as everyone else.
0:08:51 > 0:08:54I think he was the right baker to go, so, er...
0:08:54 > 0:08:56Ooh, there's a little bit of dissent there.
0:08:56 > 0:09:00- Ooh!- Well, I was very disappointed with his marjolaine.
0:09:00 > 0:09:03And, of course, the Showstopper as well.
0:09:03 > 0:09:07It just doesn't look right. He didn't perform well.
0:09:07 > 0:09:09So, it just went haywire.
0:09:09 > 0:09:12He did that thing, where people are sort of in...
0:09:12 > 0:09:14Whether he did it subconsciously or not, I don't know,
0:09:14 > 0:09:16but you know when people are slightly in denial
0:09:16 > 0:09:18about what they can and can't do and they go,
0:09:18 > 0:09:20"Mm, mousse. I can't do a mousse.
0:09:20 > 0:09:22"I'm going to make a cake and call it a mousse".
0:09:22 > 0:09:23LAUGHTER
0:09:23 > 0:09:25Something which Val used to do a little bit of,
0:09:25 > 0:09:27where people would go, "So, we need 12 of these".
0:09:27 > 0:09:29- And she'd go, "Yeah, I've made 18". - LAUGHTER
0:09:29 > 0:09:31I mean, you need 12. Just the roulade as well.
0:09:31 > 0:09:34The roulade at the beginning, which didn't look like a roulade.
0:09:34 > 0:09:36It looked like somebody'd nicked all the Smarties off
0:09:36 > 0:09:38a Colin the Caterpillar cake.
0:09:38 > 0:09:40LAUGHTER
0:09:40 > 0:09:42Well, during the judging of his roulade,
0:09:42 > 0:09:46there seemed to be some difference of opinion, regarding Tom's nutmeg,
0:09:46 > 0:09:48according to this bit of unseen footage.
0:09:48 > 0:09:51I had no idea that you'd got the nutmeg in there
0:09:51 > 0:09:52and you put quite a lot in.
0:09:52 > 0:09:55- No, I'm not getting the nutmeg either.- Do you?- I'm getting nutmeg.
0:09:55 > 0:09:58Big-time. Dancing on the palate.
0:09:58 > 0:09:59Rumba-ing.
0:09:59 > 0:10:01- No-one else?- No.
0:10:01 > 0:10:03- Just haven't got the palate. - Thanks, Tom.
0:10:03 > 0:10:05LAUGHTER
0:10:05 > 0:10:06Could we change? Do you think...?
0:10:06 > 0:10:08Is Sue free?
0:10:08 > 0:10:09LAUGHTER
0:10:09 > 0:10:11APPLAUSE
0:10:15 > 0:10:17Now, it was a great week for Andrew,
0:10:17 > 0:10:19who wowed the judges with all three of his bakes.
0:10:19 > 0:10:22And was finally crowned Star Baker.
0:10:22 > 0:10:24Cherish, Paul was impressed
0:10:24 > 0:10:27by Andrew's joconde sponge. Were you?
0:10:27 > 0:10:30I was very impressed with the way
0:10:30 > 0:10:32he piped the tuile mix on.
0:10:32 > 0:10:34And it was so precise, the way he piped it.
0:10:34 > 0:10:37The piping skill was amazing.
0:10:37 > 0:10:39And the sponge, the joconde sponge, that he spread on,
0:10:39 > 0:10:42he cooked it just right. So, yes.
0:10:42 > 0:10:46Well, interestingly, La Joconde is what the French call the Mona Lisa,
0:10:46 > 0:10:49partly because "joconde" means happy
0:10:49 > 0:10:52and refers to her iconic half smile.
0:10:52 > 0:10:54And partly because of that
0:10:54 > 0:10:56Swiss roll she's famously holding.
0:10:56 > 0:10:58LAUGHTER
0:10:58 > 0:11:00Are you impressed by him, Becky?
0:11:00 > 0:11:02Yeah, he's so good. So, so good.
0:11:02 > 0:11:05He's just so neat and precise. That comes from the engineering.
0:11:05 > 0:11:07And he's done incredible.
0:11:07 > 0:11:09And he's seven. He's about seven.
0:11:09 > 0:11:10LAUGHTER
0:11:10 > 0:11:14Andrew did particularly well to produce a passion fruit curd,
0:11:14 > 0:11:16given the size of his sieve.
0:11:19 > 0:11:21LAUGHTER
0:11:24 > 0:11:25It's one of the toy ones. He's seven -
0:11:25 > 0:11:28- He's only got a little kit. - LAUGHTER
0:11:28 > 0:11:32Was Andrew a worthy Star Baker, Cherish, would you say?
0:11:32 > 0:11:34Well...
0:11:34 > 0:11:37- ALL:- Ooh. - Oh, controversial.
0:11:37 > 0:11:40I get excited when I look at Jane. She was everywhere.
0:11:40 > 0:11:42She was making five mousses.
0:11:42 > 0:11:45Different recipes, different textures, different looks.
0:11:45 > 0:11:46Jane, if you're out there,
0:11:46 > 0:11:48you are employed.
0:11:48 > 0:11:49GASPING AND LAUGHTER
0:11:49 > 0:11:50- Oh, wow.- Wow.
0:11:50 > 0:11:52APPLAUSE AND CHEERING
0:11:56 > 0:12:01As if 24 mini mousse cakes in four hours wasn't enough of a tall order,
0:12:01 > 0:12:05Jane made more work for herself by creating five different mousses.
0:12:05 > 0:12:08Her Showstopper ticked all the boxes,
0:12:08 > 0:12:10with the judges praising the texture,
0:12:10 > 0:12:13soft sponges and delicious flavours.
0:12:13 > 0:12:14Here's Mary.
0:12:14 > 0:12:16You have achieved...
0:12:16 > 0:12:19Sheer perfection? A miracle?
0:12:19 > 0:12:21..a light mousse.
0:12:21 > 0:12:23LAUGHTER
0:12:23 > 0:12:25Oh, that's a bit of a letdown.
0:12:25 > 0:12:27"You have achieved...
0:12:27 > 0:12:29"what we asked you to do." LAUGHTER
0:12:29 > 0:12:32Jane's boozy chocolate and hazelnut roulade Signature
0:12:32 > 0:12:34proved one over the eight for Paul,
0:12:34 > 0:12:37who said the alcohol had ruined her flavours.
0:12:37 > 0:12:39Cherish, at what point do you judge
0:12:39 > 0:12:42whether there's just too much booze in your bake?
0:12:42 > 0:12:44Presumably, when you're staggering to a kebab shop
0:12:44 > 0:12:47and phoning your ex-boyfriend... LAUGHTER
0:12:47 > 0:12:48..is too late, is it?
0:12:48 > 0:12:52Well, I feel that whenever you feel a bit of burning sensation
0:12:52 > 0:12:56- at the back of your throat, that would tell you.- Oh, is that it?
0:12:56 > 0:12:58- LAUGHTER - Yeah. That would be too much.
0:12:58 > 0:12:59When you take a bite of the cake
0:12:59 > 0:13:01and then you look back and now there are two cakes.
0:13:01 > 0:13:03LAUGHTER
0:13:03 > 0:13:05- Yeah.- Yeah.
0:13:05 > 0:13:07There was one shot of Jane carrying her mousse cakes,
0:13:07 > 0:13:09which caught my eye.
0:13:09 > 0:13:12I keep trying to persuade myself that it really has set.
0:13:12 > 0:13:14JANE CHUCKLES
0:13:14 > 0:13:16LAUGHTER
0:13:16 > 0:13:19And, for some reason, it made me imagine her doing this.
0:13:19 > 0:13:22I keep trying to persuade myself that it really has set.
0:13:22 > 0:13:23JANE CHUCKLES
0:13:23 > 0:13:24EGYPTIAN MUSIC
0:13:24 > 0:13:25LAUGHTER
0:13:29 > 0:13:31LAUGHTER
0:13:31 > 0:13:32APPLAUSE
0:13:36 > 0:13:39One thing I found interesting this week was that
0:13:39 > 0:13:42Paul's got several different ways of saying the word "interesting".
0:13:42 > 0:13:43LAUGHTER
0:13:43 > 0:13:46Let's have a quick recap and I'll translate for you.
0:13:46 > 0:13:48First, here's Paul with Tom.
0:13:48 > 0:13:52Millionaire shortbread is stunning, but inside a sponge...
0:13:52 > 0:13:54should be interesting.
0:13:54 > 0:13:55Millionaire shortbread is stunning,
0:13:55 > 0:13:58but inside a sponge is a really weird idea that won't work.
0:13:58 > 0:14:00LAUGHTER
0:14:00 > 0:14:02Interesting that you've rolled it up that way.
0:14:02 > 0:14:04Pity that you've rolled it up that way...
0:14:04 > 0:14:05LAUGHTER
0:14:05 > 0:14:07..as that way is the wrong way.
0:14:07 > 0:14:08LAUGHTER
0:14:08 > 0:14:09Interesting that you covered it.
0:14:09 > 0:14:12You shouldn't have covered it. LAUGHTER
0:14:12 > 0:14:14- You said that you had coconut in there.- Yeah.
0:14:14 > 0:14:17- Coconut extract.- What have you got, flavour?- Extract paste.- Ah, OK.- Ooh.
0:14:17 > 0:14:18Well, that interesting.
0:14:18 > 0:14:19LAUGHTER
0:14:19 > 0:14:21By which Paul does actually mean,
0:14:21 > 0:14:23"Oh, that's interesting". LAUGHTER
0:14:23 > 0:14:27Benjamina also knows how to get Mary interested.
0:14:27 > 0:14:30Are you putting any of the pineapple inside?
0:14:30 > 0:14:33Cooked it down for a bit, with a bit of the rum.
0:14:33 > 0:14:34CORK POPPING, LIQUID POURING
0:14:34 > 0:14:35LAUGHTER
0:14:39 > 0:14:43Selasi couldn't wait to get started on Dessert Week.
0:14:43 > 0:14:45Ah, here we go again.
0:14:45 > 0:14:46LAUGHTER
0:14:49 > 0:14:52In the Showstopper, Paul criticised Selasi
0:14:52 > 0:14:54for forgetting the word "mini",
0:14:54 > 0:14:58as his chocolate mini mousse cakes were massive.
0:14:58 > 0:14:59Let's remind ourselves.
0:14:59 > 0:15:04OK. Here's a mini sausage roll. OK?
0:15:04 > 0:15:08Here's a mini muffin. OK?
0:15:08 > 0:15:11And here's Selasi's mini mousse cake.
0:15:11 > 0:15:13LAUGHTER
0:15:17 > 0:15:21Time now to take a look at the bakes brought in by our audience.
0:15:21 > 0:15:22Rachel, where are you?
0:15:22 > 0:15:26- Hello.- Hello. You've baked a tribute to someone. Who is it?
0:15:26 > 0:15:27It's Candice.
0:15:27 > 0:15:29We love her ever-changing lipstick.
0:15:29 > 0:15:30LAUGHTER
0:15:30 > 0:15:32What we've got is a white chocolate sponge cake,
0:15:32 > 0:15:36topped with a pink peppercorn and rhubarb marshmallow.
0:15:36 > 0:15:40- Crikey.- And then we've also got some salted caramel ice biscuits.
0:15:40 > 0:15:42That is amazing.
0:15:42 > 0:15:45- Well, it's what Mary would call "a lot of fun".- Yeah.
0:15:45 > 0:15:47LAUGHTER
0:15:47 > 0:15:49Thank you very much indeed, Rachel. That's great.
0:15:49 > 0:15:51APPLAUSE
0:15:51 > 0:15:55Izzy and Lydia? Where are you?
0:15:55 > 0:15:58OK, now you've made a tribute cake to a baker as well.
0:15:58 > 0:15:59Who would that be?
0:15:59 > 0:16:00It's Andrew.
0:16:00 > 0:16:04- LAUGHTER - So...it's...
0:16:04 > 0:16:05That is brilliant.
0:16:05 > 0:16:08It is a ginger treacle tart, with an orange pastry.
0:16:08 > 0:16:11And then it's got a little rocket,
0:16:11 > 0:16:13because he did Aerospace Engineering.
0:16:13 > 0:16:17Why did you choose to honour Andrew in this way? Is he your favourite?
0:16:17 > 0:16:19Well, we're both ginger, so...
0:16:19 > 0:16:21LAUGHTER
0:16:21 > 0:16:24It looks great. Thanks very much for bringing him along. Thank you.
0:16:24 > 0:16:26APPLAUSE
0:16:27 > 0:16:29Sally? Where are you?
0:16:29 > 0:16:31- Here.- What have you brought along?
0:16:31 > 0:16:34I've got a cinnamon, apple and caramel cake.
0:16:34 > 0:16:36Oh, look at that. That's amazing. AUDIENCE MURMUR
0:16:36 > 0:16:38And that's my dog.
0:16:38 > 0:16:41Is that a little bird that I see there as well?
0:16:41 > 0:16:42No.
0:16:42 > 0:16:43LAUGHTER
0:16:46 > 0:16:48What is it, Sally?
0:16:48 > 0:16:50I don't know what word I can use.
0:16:50 > 0:16:51- Poo?- Yes.
0:16:51 > 0:16:53- Is it a dog poo?- It's a dog poo.
0:16:53 > 0:16:54LAUGHTER
0:16:54 > 0:16:56- CHRIS:- With eyes?
0:16:56 > 0:16:57- LAUGHTER - Well, it's like...
0:16:57 > 0:16:59it's like the emoji poo.
0:16:59 > 0:17:00Oh, I see.
0:17:00 > 0:17:01LAUGHTER
0:17:01 > 0:17:04- Thank you, Sally. That's brilliant. It's great.- Thank you.- Thank you.
0:17:04 > 0:17:07APPLAUSE
0:17:07 > 0:17:10Right, over to Claire now. Where is Claire?
0:17:10 > 0:17:13You've made something quite unusual, Claire, haven't you? What's that?
0:17:13 > 0:17:16I have made the chicken and the egg.
0:17:16 > 0:17:18- Right.- So, I've got a mini cupcakes with eggs.
0:17:18 > 0:17:21And some of them are roast chicken.
0:17:21 > 0:17:22AUDIENCE MURMUR, LAUGHTER
0:17:22 > 0:17:25And they have real sage and onion stuffing inside as well.
0:17:25 > 0:17:28They look great, but we are never going to know what they taste like,
0:17:28 > 0:17:30cos we're not going anywhere near them, but...
0:17:30 > 0:17:31LAUGHTER
0:17:31 > 0:17:34..thank you very much. That's great. APPLAUSE
0:17:36 > 0:17:39So, panel, we can't put it off any longer.
0:17:39 > 0:17:41It's time to taste a couple now.
0:17:41 > 0:17:43So, Devika, where are you?
0:17:43 > 0:17:44- Here.- Hi, there.- Hi.
0:17:44 > 0:17:48Now, you've also gone for cakes that look uncannily like something else.
0:17:48 > 0:17:50- Yes.- What are they?
0:17:50 > 0:17:54So, my mum and I made these spaghetti and meatball muffins.
0:17:54 > 0:17:56- CHRIS:- Oh, wow, look at those. That's amazing.
0:17:56 > 0:17:58- Thank you.- How have you done the meatballs then?
0:17:58 > 0:18:02So, the meatballs are chocolate and Rice Krispies.
0:18:02 > 0:18:04Oh, yeah.
0:18:04 > 0:18:06The spaghetti is buttercream icing.
0:18:06 > 0:18:09The tomato sauce is strawberry jam.
0:18:09 > 0:18:12- And the Parmesan is white chocolate. - CHRIS SNIGGERS
0:18:12 > 0:18:15And then the actual muffins have got white chocolate in them as well.
0:18:15 > 0:18:17- Oh, those are really nice. - Nice. What do you think, Becky?
0:18:17 > 0:18:19- Try a bit of meatball.- Mm.
0:18:19 > 0:18:20That's really nice.
0:18:20 > 0:18:24- Cherish, you're looking pensive. - Really sweet.- What do you think?
0:18:24 > 0:18:26I think I really like the idea.
0:18:26 > 0:18:28You really like the idea? LAUGHTER
0:18:30 > 0:18:32But, but...
0:18:32 > 0:18:33This is Cherish. She's, erm...
0:18:33 > 0:18:35she doesn't pull punches.
0:18:35 > 0:18:37LAUGHTER
0:18:37 > 0:18:40But I think the sponge is a bit dry for my liking, sorry.
0:18:40 > 0:18:41- ALL:- Ooh.
0:18:41 > 0:18:43Well, two out of three and they look amazing.
0:18:43 > 0:18:46- Thank you.- So, thank you for bringing them along.
0:18:46 > 0:18:48APPLAUSE
0:18:50 > 0:18:52Where is Melinda?
0:18:52 > 0:18:54- Hi.- What have you got there?
0:18:54 > 0:18:59I have a lemon and salmon cheesecake.
0:18:59 > 0:19:01- ALL:- Ooh. - Lemon and salmon?
0:19:01 > 0:19:03ALL MURMUR
0:19:03 > 0:19:05- Yes.- Fish in a cheesecake.
0:19:05 > 0:19:07That's quite an unusual thing to do. SCATTERED LAUGHTER
0:19:07 > 0:19:09Cheese and biscuits can be a bit boring.
0:19:09 > 0:19:12And I just thought, lemon cheesecake is very nice,
0:19:12 > 0:19:14but to perhaps savour it up a little bit,
0:19:14 > 0:19:17for those who haven't got such a sweet tooth...
0:19:17 > 0:19:19I've tried it with smoked salmon. It's a bit strong.
0:19:19 > 0:19:21But poached salmon's quite nice.
0:19:21 > 0:19:23It's quite subtle. It's not overpowering.
0:19:23 > 0:19:26No, it's not, is it? It actually... Well, I quite like it.
0:19:26 > 0:19:27- CHRIS:- That's extraordinary.
0:19:27 > 0:19:29Cherish, is it umami or oh, blimey?
0:19:29 > 0:19:31LAUGHTER
0:19:31 > 0:19:32Sorry, I just don't like it...
0:19:32 > 0:19:35LAUGHTER DROWNS SPEECH
0:19:35 > 0:19:37- Oh, blimey then.- Sorry.
0:19:37 > 0:19:38What's the problem?
0:19:38 > 0:19:40It was slimy, it was fishy...
0:19:40 > 0:19:42- It was just... - LAUGHTER
0:19:42 > 0:19:44I just can't eat it, sorry.
0:19:44 > 0:19:47- That's fine, that's fine.- I tried, but no. It's a no-no for me.
0:19:47 > 0:19:49- I won't take it personally. - LAUGHTER
0:19:49 > 0:19:51I think, if you have a dinner party,
0:19:51 > 0:19:53you could have some nice invitations, which say,
0:19:53 > 0:19:55"Come round, we're having something slimy and fishy".
0:19:55 > 0:19:57LAUGHTER
0:19:57 > 0:19:59So, thank you very much, Melinda.
0:19:59 > 0:20:01- My pleasure. Thank you. - APPLAUSE
0:20:01 > 0:20:02Thanks very much to all our studio bakers.
0:20:05 > 0:20:08Back now to the tent and time to meet a baker whose flavours
0:20:08 > 0:20:11were sometimes baffling, but never boring.
0:20:11 > 0:20:14Who triumphed with bread, but was done for by dessert.
0:20:14 > 0:20:16Will you please welcome Tom!
0:20:16 > 0:20:17APPLAUSE AND CHEERING
0:20:23 > 0:20:25APPLAUSE AND CHEERING
0:20:31 > 0:20:33Lovely to have you with us, Tom.
0:20:33 > 0:20:35Well done for getting all the way to week seven.
0:20:35 > 0:20:37Now, you were awarded Star Baker twice,
0:20:37 > 0:20:39which is a massive achievement.
0:20:39 > 0:20:41I mean, did you ever imagine that that would happen?
0:20:41 > 0:20:43Were you hoping it would?
0:20:43 > 0:20:45I didn't think I was getting past week one,
0:20:45 > 0:20:48so Star Baker was a bit of a surprise.
0:20:48 > 0:20:53Bread Week Star Baker was, for me, just the best.
0:20:53 > 0:20:56If I'd have gone all the way through to the final, but done badly
0:20:56 > 0:20:59in Bread Week, I think I'd have regretted that forever.
0:20:59 > 0:21:01But getting Star Baker in Bread Week just felt like,
0:21:01 > 0:21:03yeah, I've achieved something.
0:21:03 > 0:21:07And then Botanical Week was a complete surprise.
0:21:07 > 0:21:10You know, I don't really do kind of pretty things and floral things.
0:21:10 > 0:21:12And so to get it for that felt like
0:21:12 > 0:21:15a real pat on the back for some hard graft.
0:21:15 > 0:21:19Well, here's how you felt going into Dessert Week.
0:21:19 > 0:21:21So far, being Star Baker has not been great for me.
0:21:21 > 0:21:23I've had a bit of the curse of the Star Baker in the past.
0:21:23 > 0:21:26So, I'm just going to try and ignore that.
0:21:26 > 0:21:28How did that go, Tom?
0:21:28 > 0:21:29LAUGHTER
0:21:30 > 0:21:33- Yeah, not well.- Aww. LAUGHTER
0:21:33 > 0:21:35So, in the roulade Signature,
0:21:35 > 0:21:37you did manage to achieve the swirl the judges wanted.
0:21:37 > 0:21:39But you disappointed them
0:21:39 > 0:21:41by smothering the whole thing in chocolate.
0:21:41 > 0:21:43I was trying to make it look like a Twix.
0:21:43 > 0:21:45- That was... - LAUGHTER
0:21:45 > 0:21:47If only Twixes were really that size.
0:21:47 > 0:21:49LAUGHTER
0:21:49 > 0:21:50Wouldn't that be great?
0:21:50 > 0:21:56The judges loved the originality of your Hipster Picnic Showstopper.
0:21:56 > 0:22:00You did apple pie and melted ice cream mini mousses,
0:22:00 > 0:22:02alongside carrot cake.
0:22:02 > 0:22:04Although, I thought that the sandwiches were -
0:22:04 > 0:22:05if you look - prawn...
0:22:05 > 0:22:07LAUGHTER
0:22:07 > 0:22:08..and macaroni cheese.
0:22:08 > 0:22:10LAUGHTER
0:22:10 > 0:22:12You were let down by your mousse. What happened?
0:22:12 > 0:22:15I got so, in my head, worked up about making sure
0:22:15 > 0:22:17my mousse would set. And I was practising.
0:22:17 > 0:22:20And I was like, how can I make this mousse set quicker and quicker?
0:22:20 > 0:22:23And I had this genius idea of, instead of using the moulds,
0:22:23 > 0:22:25that I'd pipe it on,
0:22:25 > 0:22:28forgetting that, when you push mousse through a piping bag,
0:22:28 > 0:22:31- it stops being mousse and becomes cream.- Ah!
0:22:31 > 0:22:33Now, let's go back to Botanicals Week,
0:22:33 > 0:22:35when you won Star Baker for the second time.
0:22:35 > 0:22:39You made a blood orange and pumpkin meringue pie for your Signature,
0:22:39 > 0:22:41which the judges felt was too sweet.
0:22:41 > 0:22:43Did you agree with them?
0:22:43 > 0:22:45I don't think I did. I quite liked the pie.
0:22:45 > 0:22:47I kind of see where they were coming from.
0:22:47 > 0:22:50They were looking for something really sharp and kind of classic.
0:22:50 > 0:22:52But I wanted to push the boundary of that.
0:22:52 > 0:22:54They said citrus. Orange is a citrus.
0:22:54 > 0:22:56It's not lemon, but I thought I'd try it.
0:22:56 > 0:22:59And I really like pumpkin pie, so I thought, why not?
0:22:59 > 0:23:02And you came first in the herb fougasse Technical.
0:23:02 > 0:23:05Possibly cos it turned out you were very au fait
0:23:05 > 0:23:06with a fougasse. LAUGHTER
0:23:06 > 0:23:09Let's just remind ourselves.
0:23:09 > 0:23:11I love fougasse. I've never actually made a fougasse.
0:23:11 > 0:23:13But it's one of my favourite things.
0:23:13 > 0:23:15It's actually my cinema snack.
0:23:15 > 0:23:17LAUGHTER
0:23:17 > 0:23:18Now, tell me truthfully
0:23:18 > 0:23:21do you really take a fougasse with you into the cinema?
0:23:21 > 0:23:24Honestly, every time I go to the cinema, I have a fougasse.
0:23:24 > 0:23:26My wife picks it up for us and we go to the cinema.
0:23:26 > 0:23:29Date Night, we're there, sat with our twin fougasses.
0:23:29 > 0:23:31LAUGHTER
0:23:31 > 0:23:34Are you risking a fine with contraband fougasse?
0:23:34 > 0:23:38- Do they allow you to smuggle a fougasse in?- I just...
0:23:38 > 0:23:39- I just stick in my wife's handbag. - Right.
0:23:39 > 0:23:42But I'm hoping, now and the rest of the world has seen it,
0:23:42 > 0:23:45we're going to see fougasse stands in cinemas everywhere.
0:23:45 > 0:23:47- LAUGHTER - Bread that dare not speak its name.
0:23:47 > 0:23:48LAUGHTER
0:23:48 > 0:23:51Cos I tell you, if my husband stuck his fougasse into my handbag...
0:23:51 > 0:23:54LAUGHTER
0:23:54 > 0:23:56..it would come out with God knows what all over it.
0:23:56 > 0:23:57LAUGHTER No, it really would.
0:23:57 > 0:24:00But let's talk about Bread Week.
0:24:00 > 0:24:05The judges loved your chocolate orange swirl bread in the Signature.
0:24:05 > 0:24:07Then, you stunned them again in the Showstopper
0:24:07 > 0:24:08with your savoury plait.
0:24:08 > 0:24:11Here you are telling the judges what it was going to be.
0:24:11 > 0:24:13I am doing a two-piece centrepiece.
0:24:13 > 0:24:17One is going to be a serpent, which is Jormungandr.
0:24:17 > 0:24:19- Sorry?- Jormungandr.
0:24:19 > 0:24:22And Mjolnir, which is Thor's Hammer.
0:24:22 > 0:24:23LAUGHTER
0:24:23 > 0:24:26Because I thought, when I heard you were doing Jormungandr
0:24:26 > 0:24:28and m-non-yur...
0:24:28 > 0:24:29LAUGHTER ..I thought it might be
0:24:29 > 0:24:31an Ikea bookcase and bedside cabinet...
0:24:31 > 0:24:33LAUGHTER
0:24:33 > 0:24:36..in bread form, which I would have loved, cos it would have been big.
0:24:36 > 0:24:41What inspired you to do such an ambitious design?
0:24:41 > 0:24:44We had to do a plaited centrepiece and, ever since I've been little,
0:24:44 > 0:24:47I've loved legends of Vikings and the Norse.
0:24:47 > 0:24:51And, in that art, you always see these knots and plaits
0:24:51 > 0:24:52and they are really intricate.
0:24:52 > 0:24:54So, the moment I knew it was plaits, I thought,
0:24:54 > 0:24:56yeah, I can do a really nice story here.
0:24:56 > 0:24:57Let's talk about Biscuit Week,
0:24:57 > 0:25:01when you received the first Hollywood Handshake
0:25:01 > 0:25:05of the series for your chai frappe latte chino biscuits.
0:25:05 > 0:25:06What was that like?
0:25:06 > 0:25:07That was great.
0:25:07 > 0:25:10And, you know, I'd been piping for about an hour at that point.
0:25:10 > 0:25:12And my hand was just kind of crippled.
0:25:12 > 0:25:13LAUGHTER
0:25:13 > 0:25:15And so, what he got was this kind of limp, shaking hand.
0:25:15 > 0:25:16LAUGHTER
0:25:16 > 0:25:18I think it was a lot less impressive than the biscuits.
0:25:18 > 0:25:20I'd done a lot of time and practising.
0:25:20 > 0:25:23I'd made hundreds and hundreds of those biscuits.
0:25:23 > 0:25:24And loads of different things -
0:25:24 > 0:25:26grinding the coffee big, grinding it small.
0:25:26 > 0:25:29So, it was really nice to have that pay off.
0:25:29 > 0:25:31Now, changing the subject completely...
0:25:31 > 0:25:34On a scale of one to ten, how important is wafting?
0:25:34 > 0:25:35LAUGHTER
0:25:35 > 0:25:37I only ask, cos you did quite a lot of it.
0:25:37 > 0:25:38LAUGHTER
0:25:38 > 0:25:41And you use a variety of techniques. Let's have a look.
0:25:41 > 0:25:43First of all, here's your bread wafting.
0:25:43 > 0:25:44LAUGHTER
0:25:44 > 0:25:46There's your sponge wafting. LAUGHTER
0:25:46 > 0:25:49Then, here's your all-purpose weird wafting.
0:25:49 > 0:25:51LAUGHTER
0:25:51 > 0:25:55That's our favourite, but I couldn't help noticing that this week
0:25:55 > 0:25:58you were using a special gadget to help with cooling your bakes...
0:25:58 > 0:25:59- LAUGHTER - Yeah.
0:25:59 > 0:26:03Let's have a look at the cutting edge technology you employed...
0:26:03 > 0:26:04SOFT HAWAIIAN MUSIC
0:26:04 > 0:26:06LAUGHTER
0:26:09 > 0:26:12LAUGHTER
0:26:13 > 0:26:15Was that more effective than it looked?
0:26:15 > 0:26:17Yeah, it really works!
0:26:17 > 0:26:19It was only a quid, as well, so, you know...
0:26:19 > 0:26:20LAUGHTER
0:26:22 > 0:26:23Now, as you know, Tom,
0:26:23 > 0:26:25here on Extra Slice, we do give you an opportunity
0:26:25 > 0:26:28to have another go at a bake that didn't go quite to plan.
0:26:28 > 0:26:31So, which one of your bakes have you brought along?
0:26:31 > 0:26:35I've chosen to do my pumpkin and blood orange meringue pie.
0:26:35 > 0:26:37Okey dokey.
0:26:37 > 0:26:39Here we go, guys.
0:26:39 > 0:26:42Do you think it's exactly the same as you made it in the tent?
0:26:42 > 0:26:44I've tried to make it a little bit less sweet.
0:26:44 > 0:26:46I've added a little bit of an orange curd in the bottom,
0:26:46 > 0:26:49- to see if that makes a difference. - What sort of meringue is that?
0:26:49 > 0:26:54That's an Italian meringue, with some roasted pecan nuts in.
0:26:54 > 0:26:56- Oh... CHRIS:- That's really good.
0:26:56 > 0:26:58- It's amazing.- Oh!
0:26:58 > 0:26:59Oh! LAUGHTER
0:26:59 > 0:27:03APPLAUSE
0:27:03 > 0:27:05CHEERING
0:27:06 > 0:27:08- BECKY:- Absolutely delicious.
0:27:08 > 0:27:10- And you think it's amazing, do you? CHRIS:- Yeah, it's really good.
0:27:10 > 0:27:13The meringue - that you put some nuts in it -
0:27:13 > 0:27:14it's really, really nice. Well done.
0:27:14 > 0:27:17- Thank you.- Well, we're very sorry to see you go.
0:27:17 > 0:27:20And we've made you one of our special cakes.
0:27:20 > 0:27:22- There we go.- Here we are.
0:27:22 > 0:27:23- Ooh.- Oh, shut up!
0:27:23 > 0:27:25LAUGHTER
0:27:25 > 0:27:27- You're not helping! - SCATTERED LAUGHTER
0:27:27 > 0:27:29Righty-ho.
0:27:29 > 0:27:30Okey dokey.
0:27:30 > 0:27:32- ALL:- Aww!
0:27:32 > 0:27:33APPLAUSE So, there we go.
0:27:34 > 0:27:37That's you, with your plaited snake
0:27:37 > 0:27:40and your chai frappe latte chino biscuits.
0:27:40 > 0:27:43Please give Tom a Great British send-off.
0:27:43 > 0:27:44APPLAUSE AND CHEERING
0:27:44 > 0:27:47APPLAUSE DROWNS SPEECH
0:27:51 > 0:27:52APPLAUSE AND CHEERING
0:27:54 > 0:27:55That's it for this week.
0:27:55 > 0:27:58A big thank you to Tom, to all of our studio bakers
0:27:58 > 0:28:00and to our celebrity panel -
0:28:00 > 0:28:01Cherish Finden...
0:28:01 > 0:28:04APPLAUSE AND CHEERING
0:28:04 > 0:28:05..Becky James...
0:28:05 > 0:28:07APPLAUSE AND CHEERING
0:28:07 > 0:28:09..and Chris Addison.
0:28:09 > 0:28:11APPLAUSE AND CHEERING
0:28:11 > 0:28:13Next week, it's Tudor Week.
0:28:13 > 0:28:17Who will impress Queen Mary and who will be sent to the Tower?
0:28:17 > 0:28:19See you at 9:30.
0:28:19 > 0:28:21APPLAUSE AND CHEERING