0:00:05 > 0:00:10Over ten weeks, 12 of Britain's best amateur bakers tackled 30 challenges,
0:00:10 > 0:00:12testing their baking skills to the limit.
0:00:12 > 0:00:15All you have to do is impress our lovely judges, Mary and Paul.
0:00:15 > 0:00:17- On your marks...- Get set...
0:00:17 > 0:00:18Bake!
0:00:18 > 0:00:20They had to confront cakes...
0:00:20 > 0:00:21Argh!
0:00:21 > 0:00:23Got the fear. Cake fear.
0:00:23 > 0:00:26You have five minutes.
0:00:26 > 0:00:27..battle with biscuits...
0:00:27 > 0:00:30Oh...I've just snapped it.
0:00:30 > 0:00:31Just do it again.
0:00:31 > 0:00:34..and prevail over patisserie.
0:00:34 > 0:00:37Could all rest on the placing of the icing.
0:00:37 > 0:00:39Each week, one rose to the top...
0:00:39 > 0:00:42- That is sheer heaven on a plate. - That is superb.
0:00:42 > 0:00:43Oh...
0:00:43 > 0:00:44Congratulations.
0:00:44 > 0:00:48..while others curdled under the pressure...
0:00:48 > 0:00:49Oh...!
0:00:49 > 0:00:52The pastry is not done underneath.
0:00:52 > 0:00:55..proving once again that things never run as smoothly as expected
0:00:55 > 0:00:58in the Great British Bake Off tent.
0:00:58 > 0:01:00- LAUGHING:- Definitely going to be a good one(!)
0:01:00 > 0:01:02What the hell?
0:01:02 > 0:01:04Oh, that's not good. It's stuck in me nozzle.
0:01:04 > 0:01:06I've got a chocolaty nozzle.
0:01:06 > 0:01:10But now it's time for our very own Star Bakers to take centre stage
0:01:10 > 0:01:13as judges Mary Berry and Paul Hollywood
0:01:13 > 0:01:16take over the British Bake Off tent to do what they do best -
0:01:16 > 0:01:20share their knowledge, their passion
0:01:20 > 0:01:23and their favourite recipes from the series.
0:01:23 > 0:01:26These masterclasses will give you the confidence
0:01:26 > 0:01:30and the knowledge to get you baking in your own kitchen.
0:01:30 > 0:01:34We'll show you every detail of these bakes so you can't go wrong.
0:01:36 > 0:01:39Coming up, Mary Berry makes a classic Madeira cake
0:01:39 > 0:01:41with a zesty twist.
0:01:42 > 0:01:45And a very British layered walnut cake,
0:01:45 > 0:01:47smothered in a fluffy white frosting.
0:01:49 > 0:01:53Paul bakes Italian hazelnut and orange biscotti,
0:01:53 > 0:01:58followed by wafer-thin French arlettes.
0:01:59 > 0:02:03And finally, Mary brings a much-loved '70s Showstopper
0:02:03 > 0:02:07bang up to date with her take on a Black Forest gateau.
0:02:32 > 0:02:34Each week, Mary and Paul ask the bakers
0:02:34 > 0:02:36to complete three challenges
0:02:36 > 0:02:39and the Signature Challenge is their first opportunity
0:02:39 > 0:02:44to make their mark, show off their skills and impress Mary and Paul.
0:02:44 > 0:02:46Welcome, everybody, to the tent.
0:02:46 > 0:02:49Now, this is your first Signature Challenge
0:02:49 > 0:02:51and for this, we thought we'd start you nice and simply
0:02:51 > 0:02:53with a very basic Madeira cake.
0:02:53 > 0:02:54Easy!
0:02:54 > 0:02:56You've got two hours to complete this.
0:02:56 > 0:02:57- On your marks...- Get set...
0:02:57 > 0:02:58Bake!
0:02:58 > 0:03:00Some bakers use this opportunity
0:03:00 > 0:03:03to put their own stamp on the Madeira cake...
0:03:03 > 0:03:08That's my thyme, which I'm going to...blend it together
0:03:08 > 0:03:10with some lemon zest.
0:03:10 > 0:03:12It's green cardamom and orange Madeira.
0:03:12 > 0:03:15I'm making a gin and tonic Madeira cake.
0:03:15 > 0:03:17..whilst some stay traditional.
0:03:17 > 0:03:20It's just nice the way it is, with the orange and lemon in it.
0:03:20 > 0:03:23No frills, just a very classic, traditional Madeira cake.
0:03:23 > 0:03:27For Mary's take on the Signature Challenge,
0:03:27 > 0:03:29she stays true to the classic Madeira cake -
0:03:29 > 0:03:31a rich, buttery sponge,
0:03:31 > 0:03:33decorated with a tangle of candied peel.
0:03:36 > 0:03:39Well, we kicked off the series I think, Mary,
0:03:39 > 0:03:41with a relatively simple challenge.
0:03:41 > 0:03:42Madeira cake.
0:03:42 > 0:03:46I think it's good to start off with something simple and classic,
0:03:46 > 0:03:48and what more classic than a Madeira cake?
0:03:48 > 0:03:52And a Madeira cake should be a close-textured cake
0:03:52 > 0:03:56and to make it keep, my version has a little bit of ground almonds.
0:03:56 > 0:04:00To start with, I'm going to candy the peel,
0:04:00 > 0:04:02so if you can give me a lemon...
0:04:02 > 0:04:03Lovely.
0:04:03 > 0:04:07Cut the lemon into 8 or 16 slices, depending on the size,
0:04:07 > 0:04:09and carefully remove the flesh.
0:04:09 > 0:04:11See, I was always told to cut away from you.
0:04:11 > 0:04:14You're absolutely right - health and safety, I should.
0:04:14 > 0:04:16That's it.
0:04:16 > 0:04:19So, to candy the peel, I need a sugar syrup -
0:04:19 > 0:04:23can you measure me 200g of granulated sugar?
0:04:23 > 0:04:25And I've got 300ml here of water.
0:04:25 > 0:04:29And then I will add the sugar to it and dissolve it.
0:04:31 > 0:04:33- OK.- There's your 200g.
0:04:33 > 0:04:34200g.
0:04:34 > 0:04:37Stir it all the time until it's dissolved.
0:04:37 > 0:04:41Once the sugar has dissolved, add the lemons.
0:04:41 > 0:04:44Simmer gently until it looks lovely and shiny,
0:04:44 > 0:04:47about half an hour's simmering.
0:04:50 > 0:04:54Well, that's been bubbling away gently for about 30 minutes.
0:04:54 > 0:04:58It's got a lovely shine to it, it's translucent,
0:04:58 > 0:05:02and it's soft as well, so I'm going to drain that.
0:05:02 > 0:05:06So I've just got a baking tray here and then just spread this out.
0:05:07 > 0:05:09Right - I need some caster sugar.
0:05:09 > 0:05:15Just sprinkle it over and that makes it candied.
0:05:15 > 0:05:17But it's sticky at the moment,
0:05:17 > 0:05:20and the whole idea of putting it in the oven
0:05:20 > 0:05:22is for it to dry out and become crisp.
0:05:22 > 0:05:26So I've set the oven fairly low, 100,
0:05:26 > 0:05:29- and I'm going to leave it in for one hour.- OK.
0:05:31 > 0:05:33The bakers had varying degrees of success
0:05:33 > 0:05:36with their attempts at candied peel.
0:05:36 > 0:05:39I'm not sure how crisp your candied peel on the top is.
0:05:39 > 0:05:40Not very.
0:05:42 > 0:05:44Now, you just listen as I drop this on the plate.
0:05:44 > 0:05:47This is proper candied - it's not sticky and wet.
0:05:47 > 0:05:48TINKLING
0:05:48 > 0:05:50That's how it should be.
0:05:50 > 0:05:52That's a Bake Off first - the candied drop test.
0:05:52 > 0:05:54Never seen you do that before, Bez.
0:05:54 > 0:05:56Uh...it's not quite candied.
0:05:56 > 0:05:59I tried to candy the lemon - it's not quite right!
0:05:59 > 0:06:01It's more like lemon sludge.
0:06:02 > 0:06:05So, that candied peel's had about an hour. Let's see how it's doing.
0:06:05 > 0:06:07Should be done.
0:06:09 > 0:06:12Well, it looks right, but the real test is to -
0:06:12 > 0:06:14and it's going to be hot -
0:06:14 > 0:06:17pick it up and it's got to be a crisp.
0:06:17 > 0:06:19TAPPING
0:06:19 > 0:06:21That's right. That's just as it should be.
0:06:21 > 0:06:24Now it's time to do the cake.
0:06:24 > 0:06:27- If you just weigh everything into this bowl.- OK.
0:06:27 > 0:06:30So, to start with, 175g of butter.
0:06:30 > 0:06:32- 175g.- That's right.
0:06:32 > 0:06:36And it's one of the occasions when I would definitely use butter,
0:06:36 > 0:06:38- because the butter flavour comes through.- Oh-ho-ho!
0:06:38 > 0:06:40Go on - is that exactly right?
0:06:40 > 0:06:42- That is.- I thought it might be.
0:06:42 > 0:06:46To the butter, add 175g of caster sugar,
0:06:46 > 0:06:51225g of self-raising flour and 50g of ground almonds.
0:06:53 > 0:06:55Now, I'd like four eggs.
0:06:55 > 0:06:57- Do you want them cracked straight in?- Yes.
0:06:57 > 0:06:59- You'll do it one-handed. - You sure?- Yes, go on.
0:06:59 > 0:07:01And I don't want any down the side of the bowl.
0:07:03 > 0:07:04That's right.
0:07:06 > 0:07:07Well done - nothing's here yet.
0:07:07 > 0:07:11- Ah, it is.- Oh, stop!
0:07:12 > 0:07:16Right - and then, I wanted the grated rind of one lemon.
0:07:16 > 0:07:17I love the smell of lemon.
0:07:17 > 0:07:19It is one of our favourites on Bake Off, isn't it?
0:07:19 > 0:07:21Lemon, lime...
0:07:21 > 0:07:24Now, all I've got to do is mix all that together,
0:07:24 > 0:07:26so into the machine...
0:07:26 > 0:07:30There we are - turn it on slowly, so the flour doesn't go all over me.
0:07:30 > 0:07:34Mix the ingredients together to create a dense batter.
0:07:38 > 0:07:40Once thoroughly incorporated,
0:07:40 > 0:07:43spoon the mix into a lined, seven-inch cake tin.
0:07:43 > 0:07:47In that goes - every scrap out.
0:07:47 > 0:07:50Then you just level that off.
0:07:52 > 0:07:55Make sure the paper is absolutely flat all the way round.
0:07:55 > 0:07:59The total cooking time will be about an hour.
0:08:00 > 0:08:02How will we know when it's ready?
0:08:02 > 0:08:05It'll be shrinking away from the sides,
0:08:05 > 0:08:09there will be a crack in the top and it'll be a nice colour.
0:08:09 > 0:08:12So I've set the oven at 160 fan. Let's put that in...
0:08:13 > 0:08:16..and we'll have a look at it after half an hour.
0:08:22 > 0:08:24Halfway through, add the candied peel
0:08:24 > 0:08:27and return to the oven for the remaining time.
0:08:29 > 0:08:33For the bakers, the last part of the bake is the moment of truth.
0:08:33 > 0:08:34Watch it like a hawk.
0:08:35 > 0:08:38My cake's not cooked in the middle, but the top is really brown,
0:08:38 > 0:08:40so I'm just covering the top.
0:08:40 > 0:08:42It's just the temperatures, I don't think I've got them right.
0:08:43 > 0:08:46The perfect Madeira cake should have a dome
0:08:46 > 0:08:48and a signature crack on the top of the cake.
0:08:48 > 0:08:50Looking for a crack.
0:08:50 > 0:08:52I'm happy with that.
0:08:52 > 0:08:55I think it looks great - it's got a lovely crack.
0:08:55 > 0:08:56I think it's all right.
0:08:56 > 0:08:59I'll dress it up and try and make it look pretty.
0:09:01 > 0:09:04That's it - so, that looks a pretty good bake
0:09:04 > 0:09:08and it's a lovely, pale, even brown colour.
0:09:08 > 0:09:11There's the traditional crack on top.
0:09:11 > 0:09:15So, let's put it on here and it'll be time to try it.
0:09:15 > 0:09:18Nice - got the cake. Just need the cup of tea.
0:09:18 > 0:09:21Oh, or a glass of Madeira.
0:09:21 > 0:09:22Trust you, Mary.
0:09:32 > 0:09:34Madeira cake - is it ready to eat now?
0:09:34 > 0:09:36It's perfect - and look what we've got.
0:09:39 > 0:09:41- Tasty. Now, we need... - That's a good start.
0:09:41 > 0:09:43- We need to have cake to go with it. - Yes.
0:09:43 > 0:09:45There you go, then, Mary.
0:09:46 > 0:09:49How about that?
0:09:49 > 0:09:51It's a perfect thing to have at, sort of, elevenses time -
0:09:51 > 0:09:55- we don't want a lot of cream on top and in the middle.- No, no.
0:09:55 > 0:09:57You can smell the citrus in there, can't you?
0:09:57 > 0:10:01And I think the texture's fantastic, the look of it is good.
0:10:03 > 0:10:05- Oh, such a great flavour, isn't it?- Mmm...
0:10:05 > 0:10:07You can't beat a good piece of Madeira.
0:10:07 > 0:10:11I think it was a perfect start for our first challenge.
0:10:11 > 0:10:12I think it was.
0:10:12 > 0:10:15I think most of them did produce some decent Madeira cakes,
0:10:15 > 0:10:18but to be honest, yours is the best, Mary.
0:10:18 > 0:10:20Oh, I'll drink to that.
0:10:20 > 0:10:23Better not have too much, we've got a bit more baking to do.
0:10:23 > 0:10:24Nonsense!
0:10:27 > 0:10:31And now, Paul's tip for a foolproof plaited loaf.
0:10:31 > 0:10:33You need to divide your dough into seven.
0:10:39 > 0:10:42And then roll each piece out the same length.
0:10:47 > 0:10:51You think, "Ooh, that's going to be complicated." But no...
0:10:56 > 0:11:00So, you have seven strands of dough. Join them all together.
0:11:03 > 0:11:06Put four one side, split them in half,
0:11:06 > 0:11:08and three the other.
0:11:09 > 0:11:12Start with the one with the most on. That's the four.
0:11:12 > 0:11:14Bring it from the outside
0:11:14 > 0:11:17and put it on the inside of the one with the three.
0:11:17 > 0:11:21Take it from the outside, bring it over to the one to make it four.
0:11:21 > 0:11:24Outside again, into the middle.
0:11:24 > 0:11:27Outside, outside, outside...
0:11:27 > 0:11:30And do this all the way down
0:11:30 > 0:11:32to the bottom.
0:11:32 > 0:11:36And it tapers off naturally.
0:11:38 > 0:11:39There's one side.
0:11:39 > 0:11:44The second side, flip it over, spread them out again,
0:11:44 > 0:11:46and repeat, exactly the same way.
0:11:46 > 0:11:49Outside, to bring it over to four.
0:11:49 > 0:11:53Into the middle again. Into the middle.
0:11:53 > 0:11:56And then repeat all the way down.
0:11:59 > 0:12:00And there you have it -
0:12:00 > 0:12:03seven-strand plait, perfect.
0:12:04 > 0:12:07All you need to do is prove and bake it.
0:12:09 > 0:12:13The cake theme continued into the first Technical Challenge,
0:12:13 > 0:12:15but the bakers had no way of knowing
0:12:15 > 0:12:17what Paul and Mary had in store for them.
0:12:17 > 0:12:21Bakers, welcome to your first ever Technical Challenge.
0:12:21 > 0:12:24Now, this one has been set by lovely Mary
0:12:24 > 0:12:27and it is quintessentially British.
0:12:27 > 0:12:30Paul and Mary would very much like you to make a walnut cake.
0:12:30 > 0:12:34You have got one hour and 45 minutes.
0:12:34 > 0:12:36- Very good luck. On your marks... - Get set...
0:12:36 > 0:12:37- BOTH:- Bake.
0:12:39 > 0:12:41I fairly know how it's supposed to be done.
0:12:41 > 0:12:44I don't want to talk too much because I might fail,
0:12:44 > 0:12:46so I'll just keep it to myself.
0:12:46 > 0:12:49I think I've made it, years and years and years ago,
0:12:49 > 0:12:51but a long, long time ago,
0:12:51 > 0:12:54and I don't think it really...worked.
0:12:55 > 0:12:58Mary's walnut cake layers rich vanilla buttercream
0:12:58 > 0:13:00between light, delicate sponge,
0:13:00 > 0:13:02before being covered with a blanket
0:13:02 > 0:13:05of pillowy white meringue frosting.
0:13:05 > 0:13:11Mary, you chose to do a walnut cake for the first Technical Challenge,
0:13:11 > 0:13:15specifically one that's covered with a frosted icing, too.
0:13:15 > 0:13:16And it's all layered.
0:13:16 > 0:13:19It is quite tricky - they've got to cook three sponges
0:13:19 > 0:13:22and it's quite a tricky frosting.
0:13:22 > 0:13:24So how do we go about making one?
0:13:24 > 0:13:27Well, first of all, I would like you to weigh me some butter.
0:13:27 > 0:13:31For the sponge, add 225g of butter...
0:13:31 > 0:13:34Come on, are you going to weigh it?
0:13:34 > 0:13:36- It's 225.- OK.
0:13:36 > 0:13:38..and 225g of caster sugar.
0:13:39 > 0:13:43So we're doing the sponge mixture by the creaming method.
0:13:43 > 0:13:46Cream together the butter and the sugar.
0:13:48 > 0:13:52Then weigh out 225g of self-raising flour,
0:13:52 > 0:13:54one teaspoon of baking powder...
0:13:56 > 0:13:59..and then finely chop 100g of walnuts.
0:14:00 > 0:14:03Getting the right size of the walnuts is important to ensure
0:14:03 > 0:14:06that they spread evenly through the mixture.
0:14:10 > 0:14:14Mary's recipe didn't specify what size to chop the walnuts,
0:14:14 > 0:14:16which caused the bakers some consternation.
0:14:16 > 0:14:19Just getting really paranoid about the size of the walnut pieces.
0:14:19 > 0:14:21If they're too big, I'm scared that they'll drop down -
0:14:21 > 0:14:22if they're small enough,
0:14:22 > 0:14:24they'll incorporate nicely into the cake.
0:14:24 > 0:14:27Well, if you buy chopped nuts, they're usually about that big.
0:14:27 > 0:14:29I think that is the perfect walnut size.
0:14:29 > 0:14:31I can't see how it can't be.
0:14:34 > 0:14:36- Is that rough enough for you? - That's fine.
0:14:36 > 0:14:40Pop them to one side - that's lovely.
0:14:40 > 0:14:43And I'd like four eggs from your pot over there.
0:14:46 > 0:14:48Okey doke - very clever.
0:14:48 > 0:14:51If I do that, it goes all over the place. Lovely.
0:14:51 > 0:14:52Just going to blend those together.
0:14:56 > 0:14:57Right.
0:14:57 > 0:15:01Add the beaten eggs bit by bit to ensure the mixture doesn't split.
0:15:06 > 0:15:09Now, I just want to show you this.
0:15:09 > 0:15:15It is now perfectly mixed in, but it hasn't in any way curdled.
0:15:15 > 0:15:19Now, if I added the last bit of egg, more than likely,
0:15:19 > 0:15:20it would slightly separate,
0:15:20 > 0:15:23and that means you don't get quite such a good rise,
0:15:23 > 0:15:28so, I'm going to, at this stage, take a tablespoonful of the flour,
0:15:28 > 0:15:34like that - just flip it in there and put the rest of that in.
0:15:42 > 0:15:44Now, let's have a look at that
0:15:44 > 0:15:46to prove that that hasn't split at all.
0:15:46 > 0:15:48- No.- It's absolutely perfect.
0:15:48 > 0:15:50Once all the egg is mixed in,
0:15:50 > 0:15:53add the flour, walnuts and baking powder.
0:15:53 > 0:15:58I'm just mixing until all the flour is incorporated in
0:15:58 > 0:16:01and I'm not getting little flecks of flour throughout.
0:16:01 > 0:16:04Divide the mixture evenly between three 20cm sandwich tins,
0:16:04 > 0:16:08which have been greased and lined with baking parchment.
0:16:09 > 0:16:12So, we divide these between the three.
0:16:12 > 0:16:16- Are you tempted to use your hand on things like that?- Certainly not.
0:16:16 > 0:16:18The mixture must be level in the tin
0:16:18 > 0:16:21to ensure that the cakes rise evenly.
0:16:21 > 0:16:24These want to be baked at 160 fan
0:16:24 > 0:16:29and they'll take about 25 minutes.
0:16:29 > 0:16:31So we'll leave those to bake.
0:16:31 > 0:16:34And of course, the tins need to lay flat in the oven,
0:16:34 > 0:16:36as one of our bakers found out.
0:16:38 > 0:16:39Oh, no.
0:16:39 > 0:16:41It's not even.
0:16:42 > 0:16:48That's my disaster. When I arranged the racks, I didn't put it properly.
0:16:48 > 0:16:50It was tilting inside.
0:16:50 > 0:16:52So, never mind - can't do anything about it.
0:16:56 > 0:16:58Could you prop it up on some walnuts?
0:16:58 > 0:17:01- No, that's ridiculous.- No. - No, no, no.
0:17:01 > 0:17:02- No.- No.- No.
0:17:05 > 0:17:08Should be ready, they've had about 25 minutes. Let's have a look...
0:17:11 > 0:17:16And as you press the top, they should spring back,
0:17:16 > 0:17:18which exactly they do.
0:17:18 > 0:17:19Good colour...
0:17:21 > 0:17:23Absolutely flat on top.
0:17:23 > 0:17:26Right - we'll leave those just to shrink back a bit more
0:17:26 > 0:17:29and cool in the tin, then we'll lift them out.
0:17:29 > 0:17:33So, it's caramelised walnuts next, and they're quite tricky.
0:17:33 > 0:17:37Put 100g of caster sugar in a pan with a splash of water.
0:17:39 > 0:17:41The first thing to do is to dissolve the sugar
0:17:41 > 0:17:44so that there's no grains in the bottom.
0:17:44 > 0:17:47And of course, you can stir it to begin with,
0:17:47 > 0:17:49until the sugar has dissolved,
0:17:49 > 0:17:52but if you stir it after that, that's when trouble starts,
0:17:52 > 0:17:56because it goes cloudy and crystallises.
0:18:04 > 0:18:05Now the sugar has dissolved,
0:18:05 > 0:18:07it's as clear as clear,
0:18:07 > 0:18:10turn the heat up and let it boil away.
0:18:10 > 0:18:12And it's very, very noisy
0:18:12 > 0:18:16and when that dies down and you hear it go quiet,
0:18:16 > 0:18:20and it's a lovely straw colour, I'm going to take it off
0:18:20 > 0:18:23and put my nuts in and then lift them out
0:18:23 > 0:18:25and they'll be covered in caramel.
0:18:28 > 0:18:33Caramel is notoriously difficult to get right at the best of times...
0:18:33 > 0:18:35This is the bit that could go horribly wrong.
0:18:35 > 0:18:38..let alone during the bakers' first Technical.
0:18:38 > 0:18:41If I move away, it'll go disastrously wrong.
0:18:41 > 0:18:42Just a waiting game.
0:18:42 > 0:18:45That's definitely not happening. I'm starting again with that guy.
0:18:45 > 0:18:48- Why does that happen?- I don't think there was enough water in it.
0:18:48 > 0:18:51- OK.- Mary said one tablespoon. I'm going to break the rules.
0:18:51 > 0:18:53MEL GASPS
0:18:53 > 0:18:55The secret to perfect caramel is not to stir it
0:18:55 > 0:18:57and not to let it crystallise.
0:18:57 > 0:19:00I'm worried that it's not melting, the sugar's not melted completely.
0:19:03 > 0:19:05Going to start again.
0:19:07 > 0:19:11Now, peace. No noise.
0:19:11 > 0:19:15And we just wanted a gentle, gentle, light colour.
0:19:15 > 0:19:19- But the secret is, you know, watch it.- That's right.
0:19:20 > 0:19:23There we are - and we're going to put those in there.
0:19:25 > 0:19:28So that, at that stage, is praline,
0:19:28 > 0:19:31and just tip them about like that
0:19:31 > 0:19:33and you don't do it over the heat,
0:19:33 > 0:19:35and then we're going to just lift those out.
0:19:36 > 0:19:39Place the covered walnuts on a sheet of greaseproof paper.
0:19:43 > 0:19:45Go on, then.
0:19:45 > 0:19:48And you know what you could do with this little bit that's left?
0:19:48 > 0:19:50You could pour on there and that'll harden up,
0:19:50 > 0:19:54and crush it up and sprinkle it over the top - or just eat it.
0:19:54 > 0:19:55I'm not going to leave it in the pan.
0:19:55 > 0:19:59- So next, it's the buttercream. - Mm-hm.
0:19:59 > 0:20:01To make the buttercream filling,
0:20:01 > 0:20:04put 125g of softened butter in a bowl and beat.
0:20:08 > 0:20:10Then weigh out 250g of icing sugar.
0:20:11 > 0:20:13Mix the butter with half the icing sugar
0:20:13 > 0:20:16and add half a teaspoon of vanilla extract
0:20:16 > 0:20:17and one tablespoon of milk.
0:20:20 > 0:20:24Now you will have a cloud of dust to start with.
0:20:25 > 0:20:27Mix thoroughly.
0:20:31 > 0:20:33Add the remaining icing sugar...
0:20:34 > 0:20:36..and another tablespoon of milk.
0:20:36 > 0:20:38And a tiny bit more milk.
0:20:38 > 0:20:41Then mix again until light and creamy.
0:20:47 > 0:20:50You can see that's a totally different colour -
0:20:50 > 0:20:53- it's spreadable... - SHE SNIFFS
0:20:53 > 0:20:55..and it smells beautifully of vanilla.
0:20:55 > 0:20:58Now, there should be at the end there...
0:20:59 > 0:21:00- A stand?- Yep.
0:21:00 > 0:21:03Place the first sponge on a cake stand.
0:21:03 > 0:21:05So, in that goes, like that.
0:21:05 > 0:21:08Spread a third of the buttercream on the first layer.
0:21:08 > 0:21:11I'll just spread that right to the edge.
0:21:11 > 0:21:13And then repeat with the remaining two layers.
0:21:13 > 0:21:15Like that...
0:21:20 > 0:21:21Perfect.
0:21:21 > 0:21:27And then we'll be making the classic frosting for this sort of cake.
0:21:28 > 0:21:31That's it. Then...
0:21:32 > 0:21:34- Does it look right to you?- No.
0:21:34 > 0:21:36- What's wrong?- Just lumpy that side.
0:21:42 > 0:21:44Oh, go on, get your spirit level out, then.
0:21:50 > 0:21:53Yeah, still a little bit fat there, Mary.
0:21:56 > 0:21:58PAUL LAUGHS
0:21:58 > 0:22:01This is the difference between you and me -
0:22:01 > 0:22:03you know, when you're at home, it isn't the end of the world
0:22:03 > 0:22:05if it's up one side and down the other.
0:22:05 > 0:22:09But I suppose when you're selling 42 of these in a shop,
0:22:09 > 0:22:13- they've all got to be absolutely identical.- Yeah.
0:22:13 > 0:22:15OK. Give or take, come on.
0:22:15 > 0:22:17OK. Hang on...
0:22:19 > 0:22:21- We haven't got all day, you know. - Go on.
0:22:22 > 0:22:25Put that on, push it down...
0:22:27 > 0:22:31- Okey dokey, we're away.- Yeah. Good.
0:22:31 > 0:22:35Now, it's on to the frosting.
0:22:35 > 0:22:37For the frosting,
0:22:37 > 0:22:39place four tablespoons of water in a bowl
0:22:39 > 0:22:41over a pan of simmering water.
0:22:41 > 0:22:45Next, measure out 350g of caster sugar...
0:22:45 > 0:22:46Right, that's lovely.
0:22:46 > 0:22:48..and add it to the bowl.
0:22:49 > 0:22:51As the sugar starts to dissolve,
0:22:51 > 0:22:54add a quarter of a teaspoon of cream of tartar.
0:22:54 > 0:22:58Separate two large eggs and then add the whites to the bowl.
0:22:58 > 0:23:02And then I'm going to just stir that until the sugar has dissolved.
0:23:02 > 0:23:04It's important that all the sugar
0:23:04 > 0:23:07is dissolved in the water before whisking -
0:23:07 > 0:23:09if not, the frosting will have a grainy texture.
0:23:10 > 0:23:12That's just about right.
0:23:12 > 0:23:15I'm now going to whisk it on full speed
0:23:15 > 0:23:17and it will begin to froth up.
0:23:19 > 0:23:22The water in Mary's recipe confused the bakers,
0:23:22 > 0:23:26who didn't know it was needed to dissolve the sugar before whisking.
0:23:26 > 0:23:30It just seems a bit odd to be putting water into a meringue.
0:23:30 > 0:23:31Is this the right thing to do?
0:23:31 > 0:23:34I think it's meant to be light, fluffy and shiny.
0:23:34 > 0:23:35I think I'm doing OK -
0:23:35 > 0:23:39it feels like it's sort of almost at the right consistency now.
0:23:40 > 0:23:43Just doesn't look like it's going to stay up for me.
0:23:57 > 0:24:00That looks pretty good to me. Can you see that?
0:24:00 > 0:24:03Now, the secret was dissolving the sugar first.
0:24:05 > 0:24:09- And there it is, looking like snow. - It's perfect.
0:24:09 > 0:24:12Right. So, let's put the whole lot on.
0:24:14 > 0:24:16Gosh, it looks wonderful, doesn't it?
0:24:16 > 0:24:18It's good stuff, this.
0:24:18 > 0:24:21Spread the frosting all over the top and sides of the cake.
0:24:21 > 0:24:24It should have a lovely, sort of...swirly effect.
0:24:27 > 0:24:30And finally, add the caramelised walnuts.
0:24:30 > 0:24:35And we reckon it serves ten people, so we put ten walnuts.
0:24:36 > 0:24:39- That is perfect. - That is absolutely stunning.
0:24:39 > 0:24:41Just shows you, if you know how,
0:24:41 > 0:24:43you can create a little bit of magic.
0:24:48 > 0:24:52Ooh, yes! A bit of walnut cake. Let's have a look at this.
0:24:52 > 0:24:53There you go.
0:24:53 > 0:24:57That really is pretty good, isn't it?
0:24:57 > 0:24:58You can feel it's moist inside,
0:24:58 > 0:25:00you've got lovely layers in there as well.
0:25:00 > 0:25:03- It's all about the taste with this, though, isn't it?- It is.
0:25:03 > 0:25:04Can't beat a good walnut cake.
0:25:06 > 0:25:09- What do you think of the cake? - That's lovely.
0:25:09 > 0:25:11That sweetness comes from the marshmallow frosting.
0:25:11 > 0:25:15It balances well with the walnuts inside it as well.
0:25:15 > 0:25:19Goes very well with a cup of tea or a cup of coffee in the morning.
0:25:19 > 0:25:22To be honest, you can have that any time of day, it's delicious.
0:25:22 > 0:25:24I'm glad you've enjoyed it.
0:25:25 > 0:25:30For the remaining bakers, week two was all about biscuits.
0:25:30 > 0:25:32The Signature Challenge came first,
0:25:32 > 0:25:34and it was certainly no time to crumble.
0:25:36 > 0:25:39Now, bakers, your Signature Challenge
0:25:39 > 0:25:43is to create 24 crunchy biscotti.
0:25:43 > 0:25:47The biscotti can be any shape, flavour, size -
0:25:47 > 0:25:49it's completely up to you.
0:25:49 > 0:25:52But the biscotti must be identical.
0:25:52 > 0:25:54You've got two hours on the bake, so ready yourselves.
0:25:54 > 0:25:55On your marks...
0:25:55 > 0:25:57- Get set...- Bake!
0:25:58 > 0:26:01A classic biscotti is made using almonds
0:26:01 > 0:26:05and whilst all the bakers stuck to the traditional oblong shape,
0:26:05 > 0:26:07most opted for slightly more unusual ingredients,
0:26:07 > 0:26:12including coconut and fennel, white wine and even jackfruit.
0:26:15 > 0:26:17But for Paul's take on these crunchy Italian treats,
0:26:17 > 0:26:21he'll flavour his biscotti with hazelnut and orange.
0:26:24 > 0:26:25Biscotti, Mary.
0:26:25 > 0:26:28Do you remember we set the Signature Bake as a biscotti?
0:26:28 > 0:26:32Now, I've been to Italy quite a few times on holiday, actually,
0:26:32 > 0:26:34and I do love biscotti.
0:26:34 > 0:26:35What's your favourite biscotti?
0:26:35 > 0:26:40Mine, without doubt, is apricots and pistachio,
0:26:40 > 0:26:42not too finely chopped - I love it.
0:26:42 > 0:26:44I'm doing a hazelnut and orange.
0:26:44 > 0:26:49So, could you weigh me up 250g of plain flour, please?
0:26:51 > 0:26:55Thank you - and half a teaspoon of baking powder, please.
0:26:57 > 0:27:00And 250g of caster sugar.
0:27:01 > 0:27:03- There you are.- Thank you very much.
0:27:03 > 0:27:07While I'm doing this, Mary, I need three eggs,
0:27:07 > 0:27:09just beaten up together, please.
0:27:09 > 0:27:11That'll be the liquid in this mixture.
0:27:11 > 0:27:15- These are so simple to make. - They are, and they're lovely.
0:27:15 > 0:27:16And they keep, too, don't they?
0:27:18 > 0:27:21Like as though you're making scrambled egg - how about that?
0:27:21 > 0:27:23- Just like that? - That's lovely, thank you.
0:27:23 > 0:27:25Now, while I'm just making this dough, Mary,
0:27:25 > 0:27:28could you weigh up 200g of chopped hazelnuts,
0:27:28 > 0:27:29which I have in that jar?
0:27:33 > 0:27:36It's a lot of hazelnuts, isn't it?
0:27:36 > 0:27:39It is - you have to put a lot in to pack it out.
0:27:39 > 0:27:42That's the stability of the dough itself, you know?
0:27:44 > 0:27:46And also, what I'm going to finally put in here
0:27:46 > 0:27:48is just the zest of an orange.
0:27:48 > 0:27:54- Right.- I need that grated, please, quite finely, grated one.
0:27:56 > 0:27:58I'm doing really rather well, actually.
0:27:58 > 0:28:02I seem to be getting an awful lot of zest.
0:28:02 > 0:28:05I'm being very careful not to get the pith, too.
0:28:05 > 0:28:07No, don't take the pith.
0:28:09 > 0:28:11- How about that?- That's lovely.
0:28:11 > 0:28:13Straight in.
0:28:13 > 0:28:16Now, I'm going to mix all these together again with the liquid.
0:28:16 > 0:28:18I'll use a little bit of flour as well.
0:28:18 > 0:28:22If you just bring over that...flour, thank you.
0:28:23 > 0:28:28I'm going to use that to tip this mixture into there.
0:28:28 > 0:28:30Look at the colour of this.
0:28:30 > 0:28:33- Excellent.- Look at that.
0:28:33 > 0:28:34Such a beautiful dough.
0:28:34 > 0:28:36Now, I'm just going to...
0:28:36 > 0:28:37divide that into two,
0:28:37 > 0:28:40so I'm going to make two logs with this.
0:28:41 > 0:28:44All I have to do is shape it into...
0:28:44 > 0:28:46Can I have that flour back? Thank you.
0:28:46 > 0:28:48You keep on taking all me stuff away, Mary!
0:28:48 > 0:28:50- You seem to have messed that up... - I know I've messed it up a bit.
0:28:50 > 0:28:53- I'm a mucky baker.- You are.
0:28:53 > 0:28:54Flatten it down...
0:28:55 > 0:28:58And then roll it up into a little bit of a sausage.
0:28:58 > 0:29:00So you're kneading it just enough to incorporate...
0:29:00 > 0:29:02Just to bring it together.
0:29:02 > 0:29:04And also you've got all that orange zest
0:29:04 > 0:29:07that needs to be evenly distributed.
0:29:07 > 0:29:09Exactly. I've got one...
0:29:11 > 0:29:15..and then two, the same size.
0:29:15 > 0:29:19These are going to go into the oven now for 150 fan or 170 non-fan
0:29:19 > 0:29:20for about 20, 25 minutes,
0:29:20 > 0:29:23until they adopt a little bit of colour.
0:29:23 > 0:29:25They'll come onto the bench.
0:29:25 > 0:29:28Leave them to cool five or ten minutes and then carve them up.
0:29:28 > 0:29:31- Pop them back in and finish the bake.- So they're twice baked?
0:29:31 > 0:29:33Twice baked. This is the first one.
0:29:33 > 0:29:36The timing of the first bake is crucial.
0:29:36 > 0:29:39Too little, and the biscotti logs won't cut properly.
0:29:39 > 0:29:41Too long, and the biscotti could burn
0:29:41 > 0:29:43or become too hard on the second bake.
0:29:44 > 0:29:46This level of precision
0:29:46 > 0:29:49meant the bakers had a nervous wait on their hands.
0:29:51 > 0:29:52Timer.
0:29:52 > 0:29:55TIMER BEEPS
0:29:57 > 0:29:59BEEPING
0:30:00 > 0:30:03No, not yet. Just a few more minutes.
0:30:06 > 0:30:07It's still wet.
0:30:07 > 0:30:10Another five minutes. I'm not going to cut into it if it's wet,
0:30:10 > 0:30:12cos that'll be disastrous.
0:30:14 > 0:30:18Well, there you are - see the way they flow out because of the eggs?
0:30:18 > 0:30:21Now, we're going to bring these off, cut them all into little slithers.
0:30:21 > 0:30:23Right.
0:30:27 > 0:30:29- That's the texture inside - see? - Yeah.
0:30:29 > 0:30:31Smells amazing.
0:30:34 > 0:30:37- Certainly does. - Going to cut them on an angle.
0:30:38 > 0:30:41A little bit for you as well, there, Mary.
0:30:41 > 0:30:42Oh, I like the end bits best.
0:30:42 > 0:30:45So, each one of these will go back on the tray.
0:30:45 > 0:30:49A little gap, just to allow them to get a bit of air in there,
0:30:49 > 0:30:51a bit of baking, a bit of heat.
0:30:51 > 0:30:53- So they're going to be twice baked? - Yes.
0:30:53 > 0:30:55Do you have to turn them over on the second bake or not?
0:30:55 > 0:30:56Depends what your oven is like.
0:30:56 > 0:30:59If it's a fairly stable oven, you can be all right.
0:30:59 > 0:31:02But if you find that one side is getting quicker than the other,
0:31:02 > 0:31:06then yeah, you're best off turning it.
0:31:06 > 0:31:08How many have we got there, Mary?
0:31:08 > 0:31:122, 4, 6, 8, 9, 10, 11, 12.
0:31:12 > 0:31:14- You've got 12 there. - So we need 12 more.
0:31:14 > 0:31:16That's not a problem.
0:31:16 > 0:31:192, 3, 4, 5 , 6, 7, 8, 9, 10, 11...
0:31:19 > 0:31:21Get another one for luck.
0:31:23 > 0:31:25So there you have it - you have 24,
0:31:25 > 0:31:28which are going to go back in the oven.
0:31:28 > 0:31:29How long do they need to go...?
0:31:29 > 0:31:32Realistically, about ten minutes.
0:31:32 > 0:31:34- Same temperature?- Same temperature.
0:31:38 > 0:31:40So what are we looking for
0:31:40 > 0:31:42when they come out of the oven next time around?
0:31:42 > 0:31:44HE KNOCKS
0:31:44 > 0:31:46- Crisp.- Absolutely crisp, yeah -
0:31:46 > 0:31:48the smell again will really permeate that oven,
0:31:48 > 0:31:51cos you're releasing all the hazelnuts as well,
0:31:51 > 0:31:53and the orange, cos you've opened it up, now,
0:31:53 > 0:31:56and then they'll begin to caramelise and crisp up and be delicious.
0:31:59 > 0:32:02Right, Mary, they should be about done.
0:32:02 > 0:32:04Indeed they are - look at these fellas.
0:32:04 > 0:32:07Look at that - crispy, brown,
0:32:07 > 0:32:11the smell of the nuts releasing all their oils, nice and hard.
0:32:11 > 0:32:13The smell is knocking me out.
0:32:13 > 0:32:17It's simple, it's straightforward, but packed with flavour.
0:32:26 > 0:32:28We've got our coffee, Mary. We've got our biscotti.
0:32:28 > 0:32:29Choose your weapon.
0:32:29 > 0:32:31I'm going to take one from the end.
0:32:31 > 0:32:33They're beautifully evenly baked,
0:32:33 > 0:32:35and gosh, they're crisp - listen to this.
0:32:35 > 0:32:38- SHE TAPS THE BISCOTTI - Lovely - all the way through.
0:32:38 > 0:32:39Now, do you dunk yours or not?
0:32:39 > 0:32:42I don't dunk anything. I like it with.
0:32:48 > 0:32:53- Mmm! That's a bit of all right. - Try dunking it.
0:32:53 > 0:32:55Come out, let it drip for a bit...
0:32:55 > 0:32:59When it stops dripping, it should be soft...ish.
0:33:02 > 0:33:05It alters the whole thing. Actually, it is rather nice.
0:33:05 > 0:33:07Far from me to teach my grandmother how to suck eggs,
0:33:07 > 0:33:10or Mary Berry to dunk a biscotti,
0:33:10 > 0:33:11do you think it works, then?
0:33:11 > 0:33:14Once you bite it, you then get all the flavour of the nuts,
0:33:14 > 0:33:17and also, it's easier on your teeth.
0:33:17 > 0:33:21- Exactly.- Mmm! So good.
0:33:21 > 0:33:25I will be a dunker from now on. But only for biscotti.
0:33:25 > 0:33:30And now, Mary's tip to keep your ramekins secure in a bain-marie.
0:33:30 > 0:33:32Here's a tip when you're cooking bain-marie.
0:33:32 > 0:33:35That means that when you cook something like ramekins in the oven,
0:33:35 > 0:33:37it's in a bath of water.
0:33:37 > 0:33:41These modern tins are silicone and they're pretty shiny,
0:33:41 > 0:33:43and everything slips about in them.
0:33:43 > 0:33:44Just watch - you see?
0:33:44 > 0:33:49It goes like that very easily, as you're sort of walking to the oven.
0:33:49 > 0:33:51So to stop that,
0:33:51 > 0:33:54if you take a couple of sheets of kitchen paper
0:33:54 > 0:33:59and put it in the bottom of the tin, then put your ramekins on top,
0:33:59 > 0:34:03for something like a creme brulee, a baked custard,
0:34:03 > 0:34:06or even pate that you want to keep pink in the middle...
0:34:06 > 0:34:12And then pour the boiling water halfway up the ramekin
0:34:12 > 0:34:15and that means you don't get a bubble in your creme brulee.
0:34:15 > 0:34:19And as soon as the water is absorbed by the paper,
0:34:19 > 0:34:22that makes it absolutely firm and they don't slip about.
0:34:22 > 0:34:27Another idea - I've got old aluminium tins
0:34:27 > 0:34:30and if you've got an aluminium tin like this,
0:34:30 > 0:34:33if you put ramekins in here, they often leave a black mark
0:34:33 > 0:34:36and to stop that black mark,
0:34:36 > 0:34:39either put a squeeze of lemon juice in the water
0:34:39 > 0:34:43or a little bit of vinegar, and that should stop the black mark coming.
0:34:43 > 0:34:45So it's worth having a try.
0:34:47 > 0:34:49After surviving the biscotti challenge,
0:34:49 > 0:34:53the bakers stayed on the Continent with a little-known French biscuit.
0:34:55 > 0:34:58Bakers, welcome to the Technical Challenge.
0:34:58 > 0:35:03Paul and Mary, they'd like you to make, please, eight arlettes.
0:35:03 > 0:35:07It's a high-end, light, delicate, cinnamon-flavoured biscuit.
0:35:07 > 0:35:10ARLETTES be having you. You've got two and a half hours.
0:35:10 > 0:35:11On your marks...
0:35:11 > 0:35:12- Get set...- Bake!
0:35:13 > 0:35:16Their second Technical Challenge in the tent
0:35:16 > 0:35:18left some of the bakers perplexed.
0:35:18 > 0:35:20I have never heard of this in my life.
0:35:20 > 0:35:23It's a wee bit on the complicated side for a biscuit.
0:35:23 > 0:35:28Following it step by step, cos this has got to work.
0:35:28 > 0:35:30Paul's arlettes are exquisite -
0:35:30 > 0:35:34delicate, thin swirls of cinnamon pastry,
0:35:34 > 0:35:37delicious on their own or eaten with a creamy dessert.
0:35:39 > 0:35:41So, Paul, why did you choose arlettes?
0:35:41 > 0:35:44That was a bit hard for the second challenge.
0:35:44 > 0:35:45It was - I mean, I saw this recipe
0:35:45 > 0:35:48and I practised it, and I had a go at it,
0:35:48 > 0:35:51and I thought, "That's going to be fantastic as a Technical Challenge."
0:35:51 > 0:35:53We're testing them on dough, manipulation,
0:35:53 > 0:35:56we're testing them on dexterity, the use of the butter...
0:35:56 > 0:35:57Actually, Mary, it's a puff pastry,
0:35:57 > 0:36:00but the butter's on the OUTSIDE to start with, not on the inside.
0:36:00 > 0:36:03However do you do that without getting butter all over yourself?
0:36:03 > 0:36:05Let's just see what happens, shall we?
0:36:05 > 0:36:08Can you weigh me up 60g of plain flour
0:36:08 > 0:36:10and 60g of strong white flour?
0:36:10 > 0:36:13- So that's 120 in all?- Mm-hm.
0:36:13 > 0:36:15Do you make your own puff pastry, Mary,
0:36:15 > 0:36:17or do you just buy it from the shops?
0:36:17 > 0:36:20I...do not make my own puff pastry.
0:36:20 > 0:36:23Once I found that it came in packets,
0:36:23 > 0:36:25I'm perfectly happy.
0:36:25 > 0:36:28- That's exactly 120.- Lovely.
0:36:28 > 0:36:33Teaspoon of salt...level. Straight in.
0:36:33 > 0:36:39And over here, I've got 40g of melted butter.
0:36:39 > 0:36:42Then add in 50ml of cold water and mix together.
0:36:42 > 0:36:45I'm going to use the spoon initially.
0:36:45 > 0:36:49Use your hands to further incorporate the mix until you get a smooth dough.
0:36:49 > 0:36:51So...
0:36:56 > 0:37:00That is a nice little piece of dough for your base, for your puff pastry
0:37:00 > 0:37:03and what I want to do, I need to chill that down.
0:37:03 > 0:37:06Wrap the dough in clingfilm and refrigerate for an hour.
0:37:07 > 0:37:11While it chills, prepare the butter that will envelop the dough.
0:37:11 > 0:37:16What I need is 125g of unsalted butter, please.
0:37:30 > 0:37:33125g exactly.
0:37:33 > 0:37:35My judgment wasn't quite as good as yours, but get going.
0:37:35 > 0:37:38Right - can you pass me that big bowl as well, please?
0:37:38 > 0:37:39- Yeah.- Thank you.
0:37:39 > 0:37:44I need 25g of strong white flour and 25g of plain white flour.
0:37:49 > 0:37:52- That is 50. - Thank you very much indeed.
0:37:52 > 0:37:55Now, you put the flour with the butter -
0:37:55 > 0:37:58by putting flour in there, it just tries to save it
0:37:58 > 0:38:02that little bit longer when you're rolling it out on the table.
0:38:02 > 0:38:06So just work this together until it takes all the flour on board.
0:38:11 > 0:38:13- OK.- So this is a bit like making puff pastry,
0:38:13 > 0:38:15but you wouldn't have the flour in there
0:38:15 > 0:38:18and you'd press your butter like that, ready to go in the middle.
0:38:18 > 0:38:20But you're going to put it on the outside.
0:38:20 > 0:38:22Exactly - it just makes things a bit more awkward for them.
0:38:22 > 0:38:25- Excuse me.- It certainly does.
0:38:25 > 0:38:28Roll the butter between the two sheets of nonstick paper
0:38:28 > 0:38:32until it's at least twice as long as the dough.
0:38:32 > 0:38:35Now just flatten out that butter. I'm going to pop that in the fridge.
0:38:35 > 0:38:38Chill this for about 20 minutes, then we'll bring out the dough
0:38:38 > 0:38:40- and the butter and begin to fold it up.- OK.
0:38:40 > 0:38:43That awkward reverse puff pastry technique
0:38:43 > 0:38:45made life difficult for the bakers.
0:38:45 > 0:38:50"Place the dough in the centre of the butter,
0:38:50 > 0:38:55"wrapped up, and fold the butter over to encase the dough."
0:38:55 > 0:38:57Sounds the wrong way round.
0:38:59 > 0:39:00Put this one in the middle.
0:39:00 > 0:39:03That's quite unusual, because you're wrapping the butter
0:39:03 > 0:39:06around the dough, rather than the dough around the butter.
0:39:10 > 0:39:12You give me some tricky jobs, don't you?
0:39:12 > 0:39:14It's really, really chilled.
0:39:14 > 0:39:18Fantastic. Now, I have to be quick, so I'll talk while I'm doing it.
0:39:20 > 0:39:24So, what I'm going to do is just gently roll this out slightly.
0:39:26 > 0:39:31Place the dough on top of the butter. Fold that over.
0:39:32 > 0:39:34And again.
0:39:34 > 0:39:36So what we have is a layer.
0:39:36 > 0:39:39Do you want to have that little bit of butter off there to go in, or...?
0:39:39 > 0:39:42- Yes, thank you. - It's all part of the service.
0:39:44 > 0:39:45Quick, quick, quick!
0:39:45 > 0:39:48It's all on a timer, cos it's getting hot in here.
0:39:48 > 0:39:50Going to flip that over on to the bench.
0:39:50 > 0:39:52A little bit of flour on there,
0:39:52 > 0:39:54and then we're going to roll this out,
0:39:54 > 0:39:58cos what we're going to do is turn it into a book turn, OK?
0:40:00 > 0:40:07Now, a book turn is over, over, and then over again, OK?
0:40:07 > 0:40:09And you've got to keep it cold and be quick.
0:40:09 > 0:40:13So at this stage, I want to put it back in the fridge to chill down.
0:40:13 > 0:40:17The folding will create the lamination in the pastry
0:40:17 > 0:40:19and needs to be repeated twice more,
0:40:19 > 0:40:23ensuring it is chilled for 25 minutes between each fold.
0:40:23 > 0:40:26Having got to grips with the reverse puff pastry,
0:40:26 > 0:40:29Paul's instruction for the sugar and cinnamon filling
0:40:29 > 0:40:31left the bakers with another quandary.
0:40:31 > 0:40:33If I put it in at this stage, what will it do?
0:40:33 > 0:40:35If I put it in at that stage, how will it affect things?
0:40:35 > 0:40:38So we've to put the filling in in one of the layers,
0:40:38 > 0:40:40so I'm on my second layer, now.
0:40:42 > 0:40:45This is my third turn.
0:40:45 > 0:40:48I've decided to add it in on the final turn.
0:40:48 > 0:40:50Just thought I would add the sugar in at the end,
0:40:50 > 0:40:53then you would get to keep the texture a little bit.
0:40:54 > 0:40:56So, I've put it on twice.
0:41:00 > 0:41:03This is the part where you have to put in the sugar and the cinnamon.
0:41:03 > 0:41:09I did say in the notes "Put the cinnamon and sugar into a turn."
0:41:09 > 0:41:12It didn't say what turn. If they put it in in the beginning,
0:41:12 > 0:41:14because it dissolves into the dough, into the butter,
0:41:14 > 0:41:17it begins to break up the mixture
0:41:17 > 0:41:19and break up the lamination, so it all falls apart.
0:41:19 > 0:41:21If they put it on the last one,
0:41:21 > 0:41:23then it'll hold together a lot easier,
0:41:23 > 0:41:24cos it just dissolves
0:41:24 > 0:41:27and you get the flavour of the cinnamon and sugar in there.
0:41:27 > 0:41:31For the cinnamon layer, you'll need 50g of granulated sugar
0:41:31 > 0:41:33and two teaspoons of ground cinnamon.
0:41:33 > 0:41:35While I'm just mixing this in,
0:41:35 > 0:41:37could you bring that dough back to me?
0:41:37 > 0:41:40My main job is going backwards and forwards to the fridge!
0:41:44 > 0:41:45Right, what I'm going to do now,
0:41:45 > 0:41:49do exactly the same thing again - thank you.
0:41:49 > 0:41:51Might need that again.
0:41:51 > 0:41:54What I'm going to do is roll it out again.
0:41:54 > 0:41:56That's the third, now.
0:41:59 > 0:42:03OK. Now what I'm going to do is put some of this sugar mixture
0:42:03 > 0:42:04onto the top.
0:42:08 > 0:42:10- Over.- Again, book turn.
0:42:10 > 0:42:12Over. And then over.
0:42:12 > 0:42:15So it's all sealed up inside, there, like a parcel.
0:42:15 > 0:42:18Now, this is the bit we have to be fairly quick with.
0:42:20 > 0:42:23Just going to open this up a little bit wider.
0:42:25 > 0:42:28Now, that's pretty much it, right?
0:42:28 > 0:42:30Going to roll it up -
0:42:30 > 0:42:33not too tight and not too loose.
0:42:33 > 0:42:35Just let it roll up naturally.
0:42:35 > 0:42:40Wrap up the pastry roll and chill again for about 25 minutes.
0:42:41 > 0:42:44The whole idea of chilling this down is to harden the butter up again,
0:42:44 > 0:42:47make sure you get those nice, neat layers all the way through
0:42:47 > 0:42:48so it puffs up in the oven.
0:42:48 > 0:42:50That needs to be chilled down for the last time
0:42:50 > 0:42:53and we'll just cut it, roll it out, bake it - that's it.
0:42:58 > 0:43:04- That's firmed up.- Thank you - right, going to take this out.
0:43:05 > 0:43:08Just going to trim off the ends first.
0:43:12 > 0:43:16Carefully measure out eight 1cm thick slices.
0:43:18 > 0:43:22- See the layers in there, see? - They look beautiful.
0:43:25 > 0:43:28Dust the work surface heavily with icing sugar
0:43:28 > 0:43:30and turn and coat each slice.
0:43:30 > 0:43:33This will prevent the dough from sticking to the rolling pin.
0:43:33 > 0:43:38Next, thinly roll out each section, coating once more in the icing sugar.
0:43:40 > 0:43:41So, there you have it, Mary.
0:43:41 > 0:43:44Slightly off circles, they're more like ovals, really.
0:43:44 > 0:43:48By the time they come out, they blow up and they're absolutely gorgeous.
0:43:48 > 0:43:51Now, these go into the oven at 180 fan,
0:43:51 > 0:43:53and they're going to be baking for around six minutes,
0:43:53 > 0:43:55then they're going to be flipped over
0:43:55 > 0:43:57and baked for another five, six minutes.
0:43:57 > 0:44:00So they should be in there for a maximum of about 12 minutes.
0:44:11 > 0:44:14Right, they should be about done - and indeed they are.
0:44:14 > 0:44:18- There's a strong smell of cinnamon. Lovely.- And butter.
0:44:18 > 0:44:20Cinnamon and butter.
0:44:23 > 0:44:27And there you have it, Mary - eight beautiful arlettes,
0:44:27 > 0:44:31set as a dastardly Technical Challenge which, actually,
0:44:31 > 0:44:33I don't think was that bad.
0:44:33 > 0:44:38I think it was well worth it. I mean, they look beautiful.
0:44:41 > 0:44:44After all that work, Mary, and the lamination
0:44:44 > 0:44:47and the addition of the sugar and the cinnamon, here we are.
0:44:47 > 0:44:49This is what an arlette is all about.
0:44:49 > 0:44:52And it does look very stylish.
0:44:52 > 0:44:54I reckon that even making these at home,
0:44:54 > 0:44:56they would have great success.
0:44:56 > 0:44:58Just pick your arlette.
0:44:59 > 0:45:02- They do...- You can see all the spirals going round,
0:45:02 > 0:45:04the lamination all the way through it.
0:45:04 > 0:45:07The nice crack, and then the butteriness that comes through.
0:45:07 > 0:45:10You get that flavour of the cinnamon as well.
0:45:10 > 0:45:12It's essential to have the cinnamon,
0:45:12 > 0:45:15and then with the sugar as well, lovely.
0:45:15 > 0:45:18Now, this goes really well with ice cream.
0:45:18 > 0:45:19OK - well, where is it, then?
0:45:19 > 0:45:22- I thought you were going to bring it?- Next time.
0:45:25 > 0:45:29The first Showstopper Challenge of the series was a retro classic.
0:45:29 > 0:45:33Bakers, good morning. Welcome to your Showstopper Challenge.
0:45:33 > 0:45:35What we're asking for in this challenge
0:45:35 > 0:45:37is a Black Forest gateau,
0:45:37 > 0:45:39which graced many a menu back in the 1970s.
0:45:39 > 0:45:41You've got three-and-a-half hours.
0:45:41 > 0:45:43- On your marks...- Get set...
0:45:43 > 0:45:45- BOTH:- Bake.
0:45:45 > 0:45:47Keen to impress on their first Showstopper,
0:45:47 > 0:45:49the bakers pulled out all the stops.
0:45:49 > 0:45:53Most took this opportunity to go to town with the decoration...
0:45:53 > 0:45:57Cherry powder makes it quite pink, but not quite pink enough,
0:45:57 > 0:46:00so I'm going to add a little bit of...colouring.
0:46:00 > 0:46:04It's a liquid chocolate cake, so you add boiling water to the batter,
0:46:04 > 0:46:07mix for quite a sticky, gooey chocolate cake,
0:46:07 > 0:46:09which is exactly what we want.
0:46:09 > 0:46:13..with some opting to add extra ingredients to the sponge mix.
0:46:13 > 0:46:14I've called it a Purple Forest gateau,
0:46:14 > 0:46:17cos I've used beetroot in it, so it's a nice, moist cake.
0:46:17 > 0:46:20But I just wanted to do something slightly different with it.
0:46:22 > 0:46:26Mary's Black Forest gateau is as elegant as it is timeless.
0:46:26 > 0:46:29A mouthwatering mix of chocolate sponge,
0:46:29 > 0:46:32cream and liqueur-soaked cherries.
0:46:32 > 0:46:34Perfect in any decade.
0:46:34 > 0:46:37Black Forest gateau, an absolute classic.
0:46:37 > 0:46:40It dates back to the 1930s.
0:46:40 > 0:46:45It almost predates me. And it was a wonderful first Showstopper.
0:46:45 > 0:46:46First of all, I need six eggs,
0:46:46 > 0:46:50so if you'd be kind enough to break six eggs straight in.
0:46:50 > 0:46:51And none down the side of the bowl.
0:46:51 > 0:46:54- And... - BOWL CHIMES
0:46:54 > 0:46:56- You're being a bit theatrical about that.- I am.
0:46:56 > 0:46:58It's a nice, light sponge and you can't really go wrong...
0:46:58 > 0:47:00- BOWL CHIMES - ..if you get the eggs and sugar
0:47:00 > 0:47:02to the right consistency.
0:47:02 > 0:47:03- So we're six in there, are we?- Yes.
0:47:03 > 0:47:07And then, if we add to that 150g of caster sugar.
0:47:10 > 0:47:15Whisk the eggs and the caster sugar until they reach ribbon stage.
0:47:16 > 0:47:18And weigh out 100g of self-raising flour...
0:47:18 > 0:47:22and 50g of cocoa powder.
0:47:22 > 0:47:25MIXER WHIRS
0:47:26 > 0:47:28That looks just about right.
0:47:28 > 0:47:31This wants to be, when you lift it out,
0:47:31 > 0:47:35- the impression goes back quickly. - Mm.
0:47:35 > 0:47:38Sift the flour and cocoa powder into the batter,
0:47:38 > 0:47:42folding it in gently, so as not to knock out any air.
0:47:42 > 0:47:45This will ensure the sponge stays as light and airy as possible.
0:47:47 > 0:47:51Take two lightly greased 23cm tins,
0:47:51 > 0:47:52lined with baking parchment.
0:47:52 > 0:47:56When you have a smooth finish, turn the mixture into the prepared tins.
0:47:57 > 0:48:01So those are ready for the oven. I've preheated it. 160 fan.
0:48:01 > 0:48:05And they will take about 25 to 30 minutes.
0:48:05 > 0:48:07So if you could just open the door for me.
0:48:07 > 0:48:09OVEN DOOR OPENS
0:48:14 > 0:48:18The addition of cocoa to a sponge mix makes it darker
0:48:18 > 0:48:21and, therefore, harder to judge when it's ready.
0:48:21 > 0:48:22Oh, no. They need a bit longer.
0:48:24 > 0:48:26They are darker than I'd have liked, but...
0:48:26 > 0:48:29I think that's going to be OK.
0:48:29 > 0:48:31Ooh, they feel quite different to how they felt at home.
0:48:31 > 0:48:32They're springy, so that's good.
0:48:32 > 0:48:35My chocolate sponges could look a wee bit better.
0:48:35 > 0:48:37I'm just a bit concerned about that dip.
0:48:41 > 0:48:44Leave the cakes in their tins for about ten minutes,
0:48:44 > 0:48:47before turning out and leaving to cool on a wire rack.
0:48:47 > 0:48:48Then we come to the cherries.
0:48:48 > 0:48:53I've got about 390g of cherries in Kirsch.
0:48:53 > 0:48:54So if you can just strain them,
0:48:54 > 0:48:56so the cherries are separate from the juice.
0:48:56 > 0:48:59Now, I'm going to make a sauce, a thickened sauce,
0:48:59 > 0:49:01to go with the cherries. Can I just take that away from you?
0:49:01 > 0:49:04- Yep.- If you can chop each one into about four.
0:49:04 > 0:49:07And if I could have the cornflour over here.
0:49:07 > 0:49:08That's lovely.
0:49:08 > 0:49:10To make the cherry sauce,
0:49:10 > 0:49:15put two tablespoons of cornflour in a pan and mix in the cherry juice.
0:49:15 > 0:49:19Not all the juice at once. Just a little to start with, like that.
0:49:20 > 0:49:22And it's a bit like making custard.
0:49:22 > 0:49:24You know, you want to make a paste.
0:49:24 > 0:49:27And I'm doing that before the heat is turned on,
0:49:27 > 0:49:30so it will be absolutely smooth.
0:49:30 > 0:49:32These cherries taste lovely, Mary, you know.
0:49:32 > 0:49:36Well, there's enough for you to pinch there.
0:49:36 > 0:49:38So that is...
0:49:39 > 0:49:40..absolutely smooth.
0:49:40 > 0:49:42I can add the rest of the juice...
0:49:43 > 0:49:45..and turn the heat on.
0:49:48 > 0:49:51I'm stirring all the time until it's thick.
0:49:51 > 0:49:53Looking like a red custard.
0:49:53 > 0:49:54Look at that, then.
0:49:54 > 0:49:57You see, it's coating the spoon.
0:49:57 > 0:50:00Got a lovely shine to it.
0:50:00 > 0:50:02So I'm going to add the cherries to it.
0:50:02 > 0:50:04You've chopped those up beautifully.
0:50:04 > 0:50:06In they go.
0:50:06 > 0:50:10Make sure they're all coated in that sauce.
0:50:10 > 0:50:11Now, I'll just show you.
0:50:11 > 0:50:14You see, you can imagine, that is wonderful!
0:50:14 > 0:50:18I'm going to just turn it into the bowl that the cherries were in.
0:50:18 > 0:50:21Now, if you could just pop that back with the cake.
0:50:21 > 0:50:23For the chocolate decoration,
0:50:23 > 0:50:25take 24 fresh cherries complete with their stalks...
0:50:25 > 0:50:28They'll be dipped in white and plain chocolate.
0:50:28 > 0:50:31I need 150g of white chocolate.
0:50:35 > 0:50:40Right. And I need 250g of plain chocolate.
0:50:40 > 0:50:43I need more, cos I'm not only going to dip the cherries in chocolate,
0:50:43 > 0:50:45I'm going to do some Christmas trees.
0:50:45 > 0:50:47- OK.- All very ambitious.
0:50:47 > 0:50:51Now, white chocolate, if you get it too hot, it will never set.
0:50:51 > 0:50:54Different fat content, isn't there, in white chocolate?
0:50:54 > 0:50:57Yes. It's totally different to dark chocolate.
0:50:57 > 0:51:01Whereas dark chocolate, again, if you get it too hot,
0:51:01 > 0:51:03you get a bloom on it and it doesn't have that lovely shine.
0:51:03 > 0:51:07So one's got to be really, really careful.
0:51:07 > 0:51:09You've heard me say this before -
0:51:09 > 0:51:12chocolate melts in a child's pocket, so you don't need very much heat.
0:51:12 > 0:51:14I love it when you say that, Mary.
0:51:15 > 0:51:16Right.
0:51:16 > 0:51:18And keep turning it.
0:51:18 > 0:51:22If you boil the water and steam's pouring out of here,
0:51:22 > 0:51:25you'll find that you'll overheat the chocolate, so...
0:51:25 > 0:51:27- Slow simmer?- A slow simmer, yep.
0:51:31 > 0:51:34Interestingly enough, it's the white chocolate that melts first.
0:51:34 > 0:51:37And it's beautifully runny.
0:51:37 > 0:51:40Dipping into a deep bowl is difficult,
0:51:40 > 0:51:42so I'm going to put them in these little bowls here.
0:51:42 > 0:51:44And it's just the right consistency.
0:51:47 > 0:51:48And that's it.
0:51:49 > 0:51:54And I'm going to dip these cherries halfway up.
0:51:54 > 0:51:56- If I do the white ones, you do that one.- OK. Just halfway.
0:51:58 > 0:51:59That's it.
0:52:05 > 0:52:07- It's kept us quiet for a bit, hasn't it?- Hasn't it?
0:52:08 > 0:52:13And I do about 24, so that's 12 dark and 12 light.
0:52:13 > 0:52:15But we're going to do even more of these.
0:52:15 > 0:52:17I'm going to put those to set
0:52:17 > 0:52:19and I've still got some chocolate left
0:52:19 > 0:52:22and I'm going to make these fir trees.
0:52:22 > 0:52:26So what I've done, I've drawn fir trees on a plain sheet of paper.
0:52:26 > 0:52:30Then, on top, some baking parchment
0:52:30 > 0:52:33and I've fixed it there - cos it would slip otherwise -
0:52:33 > 0:52:35with a paperclip.
0:52:36 > 0:52:39Fill a piping bag with the remaining melted plain chocolate.
0:52:41 > 0:52:44- Don't make it too thin because it's too brittle.- Mm.
0:52:46 > 0:52:49Now I'm going to do up the middle here.
0:52:49 > 0:52:51Fairly strongly, because...
0:52:53 > 0:52:55..it's got to hold together.
0:52:56 > 0:53:00You can see that I'm not a great expert in fir trees, so may I...?
0:53:00 > 0:53:02- It's good.- I'll hand over to you and you do the others.
0:53:02 > 0:53:06- And you'll do it like lightning. - I haven't piped for ages, actually.
0:53:06 > 0:53:08- Says he, going at it. Good, great. - No, I haven't.
0:53:08 > 0:53:10I haven't piped for ages.
0:53:12 > 0:53:15- Wait, that was a bit big, down the bottom.- It was, wasn't it?
0:53:17 > 0:53:20And a bit squiggly going up as well, look.
0:53:20 > 0:53:22What sort of stem is that?
0:53:22 > 0:53:23It's a strong one!
0:53:23 > 0:53:26You need to do 12 of these and they all need to be cool.
0:53:26 > 0:53:29And, on a hot day, you really will have to put them in the fridge,
0:53:29 > 0:53:31otherwise it won't work.
0:53:33 > 0:53:36Like Mary, the bakers saw the Black Forest gateau challenge
0:53:36 > 0:53:38as a chance to get creative with their chocolate work.
0:53:39 > 0:53:41There were lots of trees...
0:53:43 > 0:53:45..cherries...
0:53:45 > 0:53:46the odd animal...
0:53:46 > 0:53:48- Ian, when I think of the Black Forest...- Mm.
0:53:48 > 0:53:51..my first thought is...elephants.
0:53:51 > 0:53:53..and even a cup and saucer.
0:53:53 > 0:53:55When I found out what we were going to make,
0:53:55 > 0:53:57the first thing that came into my mind
0:53:57 > 0:53:59was a saucer and a cup would look nice on a cake.
0:53:59 > 0:54:02Falling over and the cherries are spilling out of it.
0:54:05 > 0:54:07Paul, we're on the homeward stretch.
0:54:07 > 0:54:09- Now, we've dipped those in chocolate.- Mm-hm.
0:54:09 > 0:54:12We've chilled them and it's firm.
0:54:12 > 0:54:15Can you tip each one sort of on the side like that
0:54:15 > 0:54:18- and sort of do rough zigzags? Do any pattern you like.- Yeah.
0:54:18 > 0:54:23While you're doing that, I'm going to have 750ml of double cream,
0:54:23 > 0:54:25pouring cream, and I'm going to whip that,
0:54:25 > 0:54:28just until it's spreadable consistency.
0:54:31 > 0:54:36Pipe white and plain chocolate on one side of the dipped cherries.
0:54:36 > 0:54:38That looks perfect.
0:54:41 > 0:54:46It's holding its shape, it's not overwhipped and it's not curdled.
0:54:46 > 0:54:49I can't hear you, Mary. I'm just concentrating at the moment.
0:54:49 > 0:54:50Well, I'm glad to hear that.
0:54:50 > 0:54:54With a sharp serrated knife, slice the cooled sponges in half.
0:54:56 > 0:55:00Then spread a third of the cherry jam across one of the sponge halves,
0:55:00 > 0:55:02followed by a layer of cream.
0:55:02 > 0:55:05I like to put the cherries on before the cream,
0:55:05 > 0:55:07otherwise it gets a bit streaky.
0:55:07 > 0:55:11And then we put this one on top, like that.
0:55:12 > 0:55:16It's worth having something as indulgent as this.
0:55:16 > 0:55:18After all, you can always have a small slice.
0:55:18 > 0:55:21You'd be very tempted to go back for a next one, though.
0:55:21 > 0:55:26Repeat the process with the next two layers of sponge.
0:55:28 > 0:55:30It's looking good, though, isn't it?
0:55:35 > 0:55:37So far, so good.
0:55:37 > 0:55:40Cover the sides with the remaining whipped cream...
0:55:40 > 0:55:43If there's any little bit that you can see the other side,
0:55:43 > 0:55:44just touch it up for me.
0:55:44 > 0:55:47..using a palette knife to get a smooth finish.
0:55:47 > 0:55:50Well, this really is a joint effort, isn't it?
0:55:50 > 0:55:52It's like plastering a wall.
0:55:54 > 0:55:57Right, we're away. Here we go.
0:55:57 > 0:55:59Pipe cream rosettes on top.
0:55:59 > 0:56:02- Just a nice finish, isn't it? It's worth bothering.- Yep.
0:56:02 > 0:56:04There we are.
0:56:04 > 0:56:07And fill the centre with the dipped cherries.
0:56:08 > 0:56:09Mmm!
0:56:09 > 0:56:13Finish by adding the chocolate fir trees to the outside.
0:56:17 > 0:56:20There we are. What do you think?
0:56:20 > 0:56:21I think it looks lovely.
0:56:21 > 0:56:23I would...
0:56:23 > 0:56:25If you'll allow me, Mary...
0:56:25 > 0:56:28- Go on, then.- Just a little bit of chocolate on it.
0:56:28 > 0:56:32Actually, it does bring out the piping and it looks lovely.
0:56:32 > 0:56:34It highlights everything beautifully, I think.
0:56:34 > 0:56:37And if you put something like that on the top.
0:56:37 > 0:56:38I think it's a bit of all right.
0:56:38 > 0:56:40And I think a lot of people are going to copy that
0:56:40 > 0:56:41for a very, very special occasion.
0:56:41 > 0:56:43Slice?
0:56:43 > 0:56:45Not just now. Let's have it later.
0:56:45 > 0:56:47- With a cup of coffee. - KNIFE FALLS
0:56:51 > 0:56:56Black Forest gateau. I've waited years for another one of these.
0:56:56 > 0:56:59It looks pretty grand and thank you for the addition
0:56:59 > 0:57:01of the grated chocolate, it just makes it.
0:57:01 > 0:57:02I think it sets it off.
0:57:02 > 0:57:05But the whole thing together - the chocolate, cherries on the top,
0:57:05 > 0:57:08loads of cream. I can't wait to see what it looks like inside.
0:57:08 > 0:57:10Well, it is for a special occasion, I reckon, don't you?
0:57:10 > 0:57:13- I think this is a pretty special occasion, don't you, Mary?- Oh, well.
0:57:15 > 0:57:17Got a nice wedge there, Mary.
0:57:18 > 0:57:20Oh, look at that!
0:57:20 > 0:57:23It does look pretty special, doesn't it?
0:57:23 > 0:57:27Everybody should get a tree, because there's one for each portion.
0:57:27 > 0:57:31It looks fantastic, it smells incredible!
0:57:31 > 0:57:35That richness coming from the cherries. It just melts, doesn't it?
0:57:35 > 0:57:38It's very, very smart, especially with those cherries on top,
0:57:38 > 0:57:41dipped in two kinds of chocolate.
0:57:41 > 0:57:43And the swizzle round looks pretty good, doesn't it?
0:57:43 > 0:57:45This is absolutely delicious.
0:57:45 > 0:57:47The problem is, Mary, this is only masterclass one.
0:57:47 > 0:57:49What are we going to do next?
0:57:49 > 0:57:52I've got one or two things right up my sleeve, ready.
0:57:52 > 0:57:55- I've got some blinders, as well. - Good!
0:57:55 > 0:58:00Next time, Mary and Paul take on five more Bake Off challenges.
0:58:00 > 0:58:04These masterclasses, hopefully, will improve your baking at home
0:58:04 > 0:58:07and we want YOU to be inspired to try Bake Off for yourself.
0:58:08 > 0:58:12We'll show you how to create bakes you never thought you could do
0:58:12 > 0:58:15and give those extra tips,
0:58:15 > 0:58:16so you can't go wrong.
0:58:16 > 0:58:21Join us next time for the Great British Bake Off Masterclass.