0:00:02 > 0:00:05We've got a treat in store for you over the next eight weeks
0:00:05 > 0:00:07as we search for Britain's best amateur baker.
0:00:07 > 0:00:1112 of the very best are ready to fight for the ultimate crown.
0:00:11 > 0:00:15Elasticate those waistbands. It's the new series of The Great British Bake Off.
0:00:15 > 0:00:18Thousands entered this year's nationwide search
0:00:18 > 0:00:20for Britain's best amateur baker.
0:00:20 > 0:00:23I feel like somebody's going to say, "Could you go? There's been a mistake."
0:00:23 > 0:00:28But just 12 of the most passionate and skilled have made it through
0:00:28 > 0:00:30to battle it out in the Great British Bake Off.
0:00:30 > 0:00:34It's just like a dream come true, really. I'm so excited.
0:00:34 > 0:00:37Over the next eight weeks, they'll be creating everything
0:00:37 > 0:00:39from cakes, pies, bread and biscuits,
0:00:39 > 0:00:44in challenges where every aspect of their baking skills will be pushed to the limit.
0:00:44 > 0:00:48Worse-case scenario, make a complete hash of it and cry on camera.
0:00:48 > 0:00:51Each week, those who fall short will be asked to leave.
0:00:51 > 0:00:54It's like a village fete on adrenaline, really.
0:00:54 > 0:00:58Only one can be crowned the winner of the Great British Bake Off.
0:00:58 > 0:01:02There is some amazing talent in this marquee. It's just phenomenal.
0:01:02 > 0:01:05Yes! Ah, ah, ah!
0:01:29 > 0:01:33This year, the Great British Bake Off has found a home -
0:01:33 > 0:01:38Valentine's Mansion, a 17th-century country estate that will play host
0:01:38 > 0:01:42to the next chapter in the nation's love affair with home baking.
0:01:42 > 0:01:43It's rolling pins at dawn.
0:01:43 > 0:01:46Yes, The Great British Bake Off is about to begin,
0:01:46 > 0:01:49and where better a place to start?
0:01:49 > 0:01:51This show is all about cake.
0:01:51 > 0:01:55The contestants are ready, and so are we. Excuse me.
0:01:56 > 0:01:59- It's research. - Where's mine?- Get off.
0:01:59 > 0:02:04None of these 12 people have baked in such a competitive environment before,
0:02:04 > 0:02:09but they're about to face three increasingly complicated challenges over the next two days,
0:02:09 > 0:02:14after which one of them will be crowned this week's star baker,
0:02:14 > 0:02:18and another will have to leave The Great British Bake Off.
0:02:19 > 0:02:21Morning, all, and a massive welcome.
0:02:21 > 0:02:25We start as we mean to go on, with a challenge. This one is your signature bake,
0:02:25 > 0:02:29so for this one we're asking you to show us tried and tested recipes.
0:02:29 > 0:02:32Nothing too off-piste. Now is not the time to experiment.
0:02:32 > 0:02:35We're looking for two hours of your finest baking,
0:02:35 > 0:02:37producing 24 cupcakes, baked and iced,
0:02:37 > 0:02:39to be judged by Paul and Mary.
0:02:39 > 0:02:42We're all going to be here together for the next two days,
0:02:42 > 0:02:45at the end of which we will be saying goodbye to one of you.
0:02:45 > 0:02:49For the first time - you'll hear this a lot in the next two days -
0:02:49 > 0:02:51on your marks, get set...
0:02:51 > 0:02:53BOTH: Bake.
0:02:54 > 0:02:59All the challenges in the bake off have been devised by acclaimed master baker Paul Hollywood
0:02:59 > 0:03:03and legendary cookery writer and baker Mary Berry.
0:03:03 > 0:03:10As a judge, I'm looking forward to having really interesting detailed recipes
0:03:10 > 0:03:14and, of course, they've got to taste just as good as they look.
0:03:15 > 0:03:19Mary and I want to find out who is the best amateur baker in this country,
0:03:19 > 0:03:23and the way to do that, following from the last series, is to up the ante,
0:03:23 > 0:03:25and that is exactly what we've done.
0:03:25 > 0:03:28Their first challenge requires the bakers to achieve
0:03:28 > 0:03:33consistency of size, texture and flavour across 24 individual cupcakes.
0:03:33 > 0:03:36They're allowed to create up to two varieties,
0:03:36 > 0:03:38and each one of them must be perfectly decorated
0:03:38 > 0:03:43and feature sponge and icing of different but complementary flavours.
0:03:43 > 0:03:47Every one of them must be ready to be judged in two hours.
0:03:47 > 0:03:51At home, normally I've got all the time I need, really,
0:03:51 > 0:03:54so I just meander into the kitchen and start baking,
0:03:54 > 0:03:57and then it's finished when it's finished.
0:03:57 > 0:03:59Jo lives in Essex and is a wife, mother and, at 41,
0:03:59 > 0:04:03the youngest grandmother in the competition.
0:04:03 > 0:04:08She's making her family's favourite chocolate and orange cupcakes.
0:04:08 > 0:04:10- Do you like cooking for your family? - I love it, yeah.
0:04:10 > 0:04:14- Do you find it frustrating when all you get is a grunt?- Yeah.
0:04:14 > 0:04:17Well, mine actually mark me out of ten.
0:04:17 > 0:04:21And they find it really amusing to mark me really low.
0:04:21 > 0:04:25- Jo, I'm not having that.- No. - So you cook a meal for them?
0:04:25 > 0:04:28- Yes, and they go, "One out of ten".- No!
0:04:28 > 0:04:33- Or three, maybe six. Sometimes I feel like putting their head in the dinner.- Yeah!
0:04:34 > 0:04:38The base for a traditional cupcake sponge is made by creaming butter and sugar...
0:04:38 > 0:04:42- What?- ..then gradually adding beaten eggs, then flour.
0:04:42 > 0:04:45This is me being neat, not me being untidy!
0:04:45 > 0:04:48But the fats in these ingredients are prone to reject each other...
0:04:48 > 0:04:51No! It curdled with the last egg.
0:04:51 > 0:04:56..emulsifying the batter, rendering it lumpy and unusable.
0:04:56 > 0:05:00If the eggs aren't the same temperature as the butter, it ends up separating.
0:05:00 > 0:05:04But what you can do is add a tiny bit of the flour and it should be OK.
0:05:04 > 0:05:0725-year-old Rob works as a photographer,
0:05:07 > 0:05:10but dreams of becoming a professional baker in Paris.
0:05:10 > 0:05:15A keen innovator, his cupcakes feature a fresh blackberry juice and vanilla sponge
0:05:15 > 0:05:17with Pernod icing and a unique topping.
0:05:17 > 0:05:19- Is that liquorice there?- It is.
0:05:19 > 0:05:22I'm going to cut it up fine and grate a bit on the top.
0:05:22 > 0:05:25And then the icing, you use this alcohol as well as the liquorice?
0:05:25 > 0:05:28I reduce it and then the liquorice is to finish it off.
0:05:28 > 0:05:31- Have you been practising? - I've practised with the liquorice,
0:05:31 > 0:05:33but I haven't mastered it.
0:05:33 > 0:05:35When we say "signature bake, tried and tested"...
0:05:35 > 0:05:39- When we say "tried and tested"... - You haven't tested it.- I have a bit.
0:05:41 > 0:05:45The bakers are free to add whatever ingredients they wish
0:05:45 > 0:05:47to their toppings and sponges.
0:05:47 > 0:05:50I'm just trying not to cut my hand while I grate and chop.
0:05:50 > 0:05:53But altering the consistency of their batter
0:05:53 > 0:05:55by adding fruit or liquid at this stage is risky.
0:05:55 > 0:05:58- Get a basic batter, that's fair enough.- Yeah.
0:05:58 > 0:06:01- But if you're adding liquid, make your batter slightly thicker.- Yeah.
0:06:01 > 0:06:04- Do you add more flour to combat it? - More flour.
0:06:04 > 0:06:07Or less egg. Then you can compensate when you add the rest of the stuff.
0:06:07 > 0:06:11- But you've made these before, presumably.- I have, loads of times.
0:06:11 > 0:06:1340-year-old marketing manager Urvashi
0:06:13 > 0:06:17is a self-taught baker and mother of two. She met her husband in the Far East,
0:06:17 > 0:06:21the inspiration for her cherry blossom and Japanese lime cupcakes.
0:06:21 > 0:06:23It's going to have lime zest in the base
0:06:23 > 0:06:26to kind of just bring out the colour of the yuzu.
0:06:26 > 0:06:29Yuzu is an East Asian citrus fruit
0:06:29 > 0:06:32whose juice is widely used in Japanese cooking.
0:06:32 > 0:06:34These come into season in winter,
0:06:34 > 0:06:38and we used to pickle them and have them as a cool drink in the summer.
0:06:38 > 0:06:41- Yeah.- It's so amazing. - It's very aromatic, isn't it?
0:06:41 > 0:06:44- I'm not doing anything else. - It's a cross between a mandarin and a lime.
0:06:44 > 0:06:49Rugby roach Simon has opted for a less subtle addition to his batter.
0:06:49 > 0:06:52At the moment I'm heating together caster sugar,
0:06:52 > 0:06:54Guinness and dark chocolate,
0:06:54 > 0:06:57then I'm going to mix in egg whites and creme fraiche,
0:06:57 > 0:06:59so it's fairly straightforward.
0:06:59 > 0:07:03The 31-year-old ex-RAF officer lives in Norfolk with his wife and two sons,
0:07:03 > 0:07:07but his signature cupcakes are more suited to his mates at the rugby club -
0:07:07 > 0:07:12a Guinness and chocolate sponge topped with Bailey's and cream cheese frosting.
0:07:12 > 0:07:15I'm a Guinness fan at heart, and it does work well with the recipe,
0:07:15 > 0:07:17so they don't object.
0:07:18 > 0:07:21Filling cupcake cases correctly is an art.
0:07:21 > 0:07:23The bakers have to be able to anticipate
0:07:23 > 0:07:26how far their batters will rise.
0:07:26 > 0:07:29Over-filling will create an unacceptable mushroom top.
0:07:29 > 0:07:31Because everyone's putting me off.
0:07:31 > 0:07:35Under-filling produces a small, dry, over-baked sponge.
0:07:35 > 0:07:37It won't help me, panicking.
0:07:37 > 0:07:40Tapping helps to remove any trapped air bubbles,
0:07:40 > 0:07:43which can balloon in the oven, ruining a cupcake's appearance.
0:07:45 > 0:07:48I'm weighing cupcake mixture like a crazy woman at the moment.
0:07:48 > 0:07:51I would never, ever do this at home.
0:07:51 > 0:07:5531-year-old Holly lives in Leicester with her husband and two children.
0:07:55 > 0:07:59She's honed her baking skills whilst on maternity leave,
0:07:59 > 0:08:03and aims to impress with 12 cupcakes inspired by the Bakewell tart
0:08:03 > 0:08:07and 12 ginger cupcakes with homemade fig truffles.
0:08:07 > 0:08:11It's obviously a bit nuts to weigh mixture before it's cooked,
0:08:11 > 0:08:15but because it's a competition and I want all the cakes to be the same size,
0:08:15 > 0:08:16then that's what I'm doing.
0:08:25 > 0:08:27Where did my timer go?
0:08:27 > 0:08:28Where DID my timer go?
0:08:34 > 0:08:37- 15 minutes.- Say a little prayer.
0:08:37 > 0:08:39To find out more about the history of cupcakes,
0:08:39 > 0:08:42I've come to the beautiful Audley End House, Essex.
0:08:42 > 0:08:46Conkers, hopscotch, having your head flushed down the toilet,
0:08:46 > 0:08:48they're all classic childhood memories for me.
0:08:48 > 0:08:52But nothing beats my recollection of the first fairy cake I ever baked,
0:08:52 > 0:08:56which for so many kids is the original point of entry into the glorious world of baking.
0:08:56 > 0:08:59Fairy cakes, or cupcakes as they're also known,
0:08:59 > 0:09:02were first made in the kitchens of these vast stately homes,
0:09:02 > 0:09:04but would never have been possible
0:09:04 > 0:09:07without the use of an unusual piece of kitchen kit.
0:09:07 > 0:09:09So, Annie, what is this unusual piece of kit?
0:09:09 > 0:09:12I'm thinking sponge catapult. No?
0:09:12 > 0:09:16Not really. What you're looking at is something as simple as the teacup.
0:09:16 > 0:09:20- So this is literally why they're called cupcakes? - Yes. There are two arguments.
0:09:20 > 0:09:23One is simply this, they're baked in cups,
0:09:23 > 0:09:27and the other is that the recipe often includes cups of things,
0:09:27 > 0:09:30so it will often be a cup of sugar, a cup of flour, a cup of butter.
0:09:30 > 0:09:32How did servants get their hands on crockery like that?
0:09:32 > 0:09:36Like anything, cups go out of fashion, so upstairs they're drinking from tea bowls.
0:09:36 > 0:09:38Then they start to get handled cups.
0:09:38 > 0:09:42The tea bowls evolved down the household until they reached the kitchen.
0:09:42 > 0:09:45The cook may well be drinking tea out of them,
0:09:45 > 0:09:48and she looks for something to bake a small cake in,
0:09:48 > 0:09:50throws in the mixture, and hey presto! A ready-made mould.
0:09:50 > 0:09:53One of the first published cake in a cup recipes
0:09:53 > 0:09:58was written by the famous British cook Maria Rundell in 1806.
0:09:58 > 0:10:02Her Queen cake contains three cups each of flour, sugar
0:10:02 > 0:10:07currants, butter and some very frothy eggs.
0:10:07 > 0:10:10I've expended less calories in a fitness DVD than I'm doing now.
0:10:10 > 0:10:13I'm presuming that all this exertion is to create
0:10:13 > 0:10:16- a lightness of touch that'll be enjoyed upstairs.- Absolutely.
0:10:16 > 0:10:19This is the era where what we now know as the fairy cake is really invented,
0:10:19 > 0:10:23and it's called a fairy cake precisely because it's so light.
0:10:23 > 0:10:26So we're going to mix our well-whisked egg yolks in with our butter.
0:10:26 > 0:10:30Now, at what point are aprons invented, because it may be time?
0:10:30 > 0:10:34- I think we've got a strong argument to suggest way back in the medieval period.- Let's do it.
0:10:34 > 0:10:36Then we're going to mix in our egg whites,
0:10:36 > 0:10:38and add in the dry ingredients, folding them in,
0:10:38 > 0:10:41so what we end up with is something that's nice and light and airy
0:10:41 > 0:10:43and will rise very well because of the whisking.
0:10:43 > 0:10:46Then we're going to fill them about two thirds full,
0:10:46 > 0:10:48- because they will rise.- Let's bake.
0:10:48 > 0:10:53Fairy cakes' popularity really took off as afternoon tea became more fashionable.
0:10:53 > 0:10:57This tea house bridge was specially designed for ladies
0:10:57 > 0:11:00to enjoy beautiful views and eat lots of small cakes.
0:11:00 > 0:11:02Marvellous.
0:11:03 > 0:11:04I want to see the results!
0:11:04 > 0:11:07They've been in the oven for about 30 minutes.
0:11:07 > 0:11:09Look at that. Perfection, though I say so myself.
0:11:09 > 0:11:10That is all your beating.
0:11:10 > 0:11:13Yes, thank you. Look how light that is!
0:11:13 > 0:11:16It's beautiful, curranty, sugary, light, eggy goodness.
0:11:16 > 0:11:19So did afternoon tea make these sorts of cakes more popular?
0:11:19 > 0:11:24Very much so. Yes. The Georgian period is all about taste and gentility and refinement
0:11:24 > 0:11:28and civilisation, and showing ourselves to be one of the most civilised nations on Earth.
0:11:28 > 0:11:30So small cakes really are very useful,
0:11:30 > 0:11:32both in terms of having something that's the right size
0:11:32 > 0:11:35in proportion to the tea cup, but also having something
0:11:35 > 0:11:37that isn't going to be unladylike in terms of what you're eating.
0:11:37 > 0:11:39So you're saying all this gentility, this refinement,
0:11:39 > 0:11:44all created by this shape and this drinking utensil.
0:11:44 > 0:11:45- Absolutely.- Cheers.
0:11:48 > 0:11:49SUE SLURPS
0:11:51 > 0:11:54- That's how they did it, isn't it? - SHE LAUGHS
0:12:01 > 0:12:04'One hour to go in the signature cupcake challenge.'
0:12:04 > 0:12:06I want them to go brown, but they're not going brown,
0:12:06 > 0:12:09and I keep turning it up a little notch.
0:12:09 > 0:12:12'Oven timing for cupcakes is critical.'
0:12:12 > 0:12:15I'm so scared to leave them in there too long.
0:12:15 > 0:12:18'Their small size means the margin for error is tiny.'
0:12:18 > 0:12:19It would be a couple of minutes.
0:12:19 > 0:12:23'As little as one minute either side of the optimum time can produce
0:12:23 > 0:12:27'an underdone, doughy texture or dry them out completely.
0:12:27 > 0:12:29'They must also remember to turn them
0:12:29 > 0:12:32'to make sure the batch is baked evenly.'
0:12:32 > 0:12:33Whoops. Note to self -
0:12:33 > 0:12:37don't poke the uncooked cupcake, because it will sink!
0:12:37 > 0:12:40If this thing's right, it says they're baked.
0:12:40 > 0:12:42Technology wouldn't be wrong, would it?
0:12:42 > 0:12:46When you do it at home, it doesn't matter if it doesn't work, you know.
0:12:46 > 0:12:48People eat them anyway.
0:12:48 > 0:12:51Here, I've got the queen of cooking tasting them, so, you know,
0:12:51 > 0:12:55if they don't work out, she's going to say, "What on earth are you doing here?
0:12:55 > 0:12:59- "Get lost!".- Liverpudlian and grandmother of three, Janet,
0:12:59 > 0:13:02is never without a home-baked cake in her house.
0:13:02 > 0:13:05For her signature cupcakes, she's miniaturised her favourite recipe
0:13:05 > 0:13:08for fresh raspberries and cream cake.
0:13:08 > 0:13:11- Looking very flippety-flop. - They're looking flippety-flop?
0:13:11 > 0:13:15- Don't look, please. - It's a bit late for that. Was the batter quite a wet mix?
0:13:15 > 0:13:18- It was quite liquid.- Get them out of there as soon as you can,
0:13:18 > 0:13:20put them on a cool surface as quickly as possible.
0:13:20 > 0:13:22The cool surface will prevent them from dropping,
0:13:22 > 0:13:25because you're rapidly cooling off the inside.
0:13:25 > 0:13:27Did you add baking powder to these?
0:13:27 > 0:13:30- I did.- Sometimes, if you use too much baking powder,
0:13:30 > 0:13:32it rises up and then drops down again.
0:13:32 > 0:13:34Yeah. Well, it was the recipe.
0:13:34 > 0:13:39I don't normally make cupcakes because I normally make just one great big cake for the masses.
0:13:39 > 0:13:42Has the pressure got to you? Are you feeling nervous?
0:13:42 > 0:13:46Well, I wasn't until these came out! No.
0:13:46 > 0:13:49They look great in there. Hope they don't sink at the last minute, like they sometimes do.
0:13:49 > 0:13:55Am I ready like Freddy? In a Chevy on the levee, drinking a bevvie...
0:13:55 > 0:13:5819-year-old engineering student, Jason, is from Croydon
0:13:58 > 0:14:02and is a passionate member of his university's baking society.
0:14:02 > 0:14:07He's baking 12 lemon meringue cupcakes and 12 apple and cinnamon cupcakes
0:14:07 > 0:14:11with a technically challenging topping that he hopes will impress.
0:14:11 > 0:14:15I'm separating my eggs, half for the meringue and half for the creme patissiere.
0:14:15 > 0:14:21'A creme patissiere is a cooled custard created by carefully adding beaten eggs, sugar and flour
0:14:21 > 0:14:25'to milk infused with fresh vanilla or extract.'
0:14:25 > 0:14:30- Ooh, this stuff is potent, boy. - 'The mixture must be continuously stirred over a moderate heat.
0:14:30 > 0:14:32'This warms the fat, causing the mixture to thicken,
0:14:32 > 0:14:35'making it suitable as a filling or topping.
0:14:36 > 0:14:40'Too much heat can cook the eggs, creating a lumpy, useless mess.'
0:14:40 > 0:14:43Is there a reason why you didn't use vanilla pods?
0:14:43 > 0:14:47I've never used them before because none of my family bakes on this level and stuff.
0:14:47 > 0:14:50You see it on TV, and they're either expensive or just...
0:14:50 > 0:14:53I'm used to vanilla extract, and this has got seeds in it so it has the look.
0:14:55 > 0:14:57Are you a bit scared of the judges?
0:14:57 > 0:15:01You want to make Mary proud and you want to prove what you can do.
0:15:01 > 0:15:03- Is that what the relationship is? - That's what it is.
0:15:03 > 0:15:06- So Mary is almost like your mum. - You want her to be proud of you.
0:15:06 > 0:15:10- You want her to just...- Yeah, yeah. - ..to not be disappointed.
0:15:10 > 0:15:12Mary's disappointment is the worst thing, isn't it?
0:15:12 > 0:15:15- Oh, yes. - Like a bucket of cold water.
0:15:15 > 0:15:1631-year-old graphic designer, Ben,
0:15:16 > 0:15:18was taught to bake by his grandmother,
0:15:18 > 0:15:24but it's Mary he hopes to impress with his rhubarb and custard and "After Dinner" cupcakes.
0:15:24 > 0:15:26I've got one lot done and ready to go.
0:15:26 > 0:15:29I'm just waiting to do the ganache on top of the mint ones
0:15:29 > 0:15:32and I've probably got about 20 minutes to spare, hopefully.
0:15:35 > 0:15:39Lady bakers and gent bakers, you've got 15 minutes left.
0:15:40 > 0:15:43I've never iced this fast before.
0:15:43 > 0:15:47I'm just making a butter cream, so I'll give it another little whizz
0:15:47 > 0:15:50and then start adding a huge amount of icing sugar to it.
0:15:50 > 0:15:51And some booze.
0:15:52 > 0:15:55'But alcohol is just the beginning of Simon's final presentation.'
0:15:55 > 0:16:00- What is this?- This is my cake stand. - So how does it work?
0:16:00 > 0:16:02Each one just sits on its own lolly stick?
0:16:02 > 0:16:04No, they get pierced - cut in the bottom and then pushed on.
0:16:04 > 0:16:07The cupcakes will be iced and look like a bowl of flowers
0:16:07 > 0:16:10and then I'll put rose leaves in between.
0:16:10 > 0:16:13- Like that.- Yes!- I'm never going to live this down at the rugby club!
0:16:13 > 0:16:17Rob, what gives? Oh, it's a dejected Rob!
0:16:17 > 0:16:19- It is a dejected Rob. - No! Why a dejected Rob?
0:16:19 > 0:16:22They didn't go right. These ones didn't rise, they just flopped out.
0:16:22 > 0:16:25You're basically trimming off the excess round the sides.
0:16:25 > 0:16:27They don't look anywhere near as good as I thought they would.
0:16:27 > 0:16:31That's because you're a perfectionist. The beauty is not only in the eye of the beholder,
0:16:31 > 0:16:34but also in the digestive tract of the beholder, so...
0:16:34 > 0:16:38'Rob isn't the only baker facing presentation issues.'
0:16:38 > 0:16:39I don't know how this is working.
0:16:39 > 0:16:43'Urvashi was hoping to create piped chocolate chop sticks.'
0:16:43 > 0:16:45It seems to be clogged up.
0:16:45 > 0:16:47It might have been because I let the chocolate go too cold,
0:16:47 > 0:16:49so I'm going to start again.
0:16:49 > 0:16:52I think it is a little bit of the nerves playing up.
0:16:52 > 0:16:56Normally, baking is my calm, relaxing, quiet time, distressing activity.
0:16:56 > 0:16:58Not wanting to stress anyone out remotely,
0:16:58 > 0:17:01but you do have ten minutes left, bakers.
0:17:09 > 0:17:10Are you winning?
0:17:10 > 0:17:14- Hope so.- I'm fascinated now to see how it's going to turn out.
0:17:14 > 0:17:19Some of these people are getting into too much technical detail, trying to get too many flavours in.
0:17:19 > 0:17:21Simple is often the best way.
0:17:21 > 0:17:24The moment those cakes come out of the oven, they're either all right or they're not,
0:17:24 > 0:17:28and they've got to make the most of them. This is what happens in baking.
0:17:28 > 0:17:30Oh, look at that. Oh. Magnificent!
0:17:30 > 0:17:33The problem is, the cupcake is not just the sponge,
0:17:33 > 0:17:37but you can either mess it up or make it even more beautiful with the topping that you put on.
0:17:40 > 0:17:42- Ah!- Oh, hang on, hang on.
0:18:06 > 0:18:08Got to love them.
0:18:08 > 0:18:11OK, that's time up. Put away your piping bags.
0:18:11 > 0:18:15Step away from the royal icing. It's judging time.
0:18:15 > 0:18:16(Yes! Ah, ah, ah.)
0:18:25 > 0:18:31These bakers are more accustomed to having their baking judged by their friends and family
0:18:31 > 0:18:34than two of the country's leading professionals.
0:18:34 > 0:18:36- Hello, Jo.- Hi, there, hi.
0:18:36 > 0:18:38Don't they just look pretty?
0:18:39 > 0:18:43We're always looking for this sort of, "gosh!" factor.
0:18:43 > 0:18:45And that is just so inviting, isn't it?
0:18:45 > 0:18:48- You'd be proud to put them in any shop to sell them.- Thank you.
0:18:48 > 0:18:50- There you are.- Beautiful. - It does look good.
0:18:50 > 0:18:54I made a drizzle with granulated sugar and some orange juice
0:18:54 > 0:18:56so hopefully you should get a bit of that running through.
0:18:56 > 0:18:59That is delicious. The orange lightens things up.
0:18:59 > 0:19:01- Yeah.- You've got two great bakes.
0:19:01 > 0:19:04The topping, the flavours, the appearance, sublime.
0:19:04 > 0:19:07- Oh, thank you so much. - It is very, very, very good.
0:19:07 > 0:19:10I don't think I've ever heard him say that word on this show.
0:19:10 > 0:19:13- And I'm about to take his temperature.- Yes!
0:19:18 > 0:19:19It's a mess.
0:19:19 > 0:19:21- The meringue and the...? - And the apple, yeah.
0:19:21 > 0:19:23It hasn't worked.
0:19:23 > 0:19:27- The taste without the meringue is delicious.- Thank you.
0:19:27 > 0:19:30The apple and cinnamon just really beautifully balanced.
0:19:30 > 0:19:34But what a shame that top didn't have a bit more of a finesse.
0:19:36 > 0:19:39Lovely flavour, but then we come to the top.
0:19:39 > 0:19:42Forgive me being rude, but it looks a bit like a stuffed olive.
0:19:42 > 0:19:44Or an eyeball, perhaps.
0:19:44 > 0:19:48I think this one, delicious. It's so fresh.
0:19:48 > 0:19:51- It is.- The fruit going through it really lifts it up.
0:19:51 > 0:19:53I think, visually, they look amazing.
0:19:56 > 0:20:00It's very doughy. It's sticking to the roof of my mouth.
0:20:03 > 0:20:04This is a nice finish.
0:20:04 > 0:20:08- I think they look stunning. - Your piping is perfect.
0:20:08 > 0:20:10With a cupcake, so often there's so much on top.
0:20:10 > 0:20:12All that icing, so sickly.
0:20:12 > 0:20:14- There's nothing sickly about this at all.- No.
0:20:14 > 0:20:17Now, that's rather clever. That's the raspberry jam in the middle.
0:20:17 > 0:20:20A nice light sponge round the outside.
0:20:20 > 0:20:24- It's delicious, absolutely delicious.- Thank you.
0:20:26 > 0:20:28- Different.- It's a bouquet.
0:20:28 > 0:20:32- It is.- It's a bouquet of cupcakes. - Thought I'd give it a go.
0:20:33 > 0:20:34I don't...
0:20:36 > 0:20:40- ..I don't like it.- I don't like it. It is quite heavy.
0:20:40 > 0:20:44- Heavy flavour, not heavy texture. - OK, yeah.
0:20:44 > 0:20:46Guinness, use one, chocolate, use another,
0:20:46 > 0:20:49chocolate and Guinness, you're in a hiding for nothing.
0:20:49 > 0:20:55- Think about your flavour combinations in future.- OK. - (Just going to take this one...)
0:20:58 > 0:21:01I think the banoffee pie is delicious.
0:21:01 > 0:21:02You've got lots of flavours going on.
0:21:02 > 0:21:05A very clever idea to have the crumb crust.
0:21:08 > 0:21:10It's sad, it's a bit of a disaster, really, isn't it?
0:21:10 > 0:21:14- It is, yes, afraid so. - They went down in the middle when they were in the oven.
0:21:14 > 0:21:19The flavour is not very distinctive, the lemon icing needs more lemon.
0:21:19 > 0:21:21The taste of the lemon is very, very good.
0:21:21 > 0:21:23Appearance-wise, too simple.
0:21:23 > 0:21:25If you take all the fruit away
0:21:25 > 0:21:27and leave one of those on their own.
0:21:27 > 0:21:30Also, you must be able to eat the decoration,
0:21:30 > 0:21:33- and I'm not sure whether you should eat orchids.- No.
0:21:35 > 0:21:38These should be boozy, shouldn't they? If I remember rightly.
0:21:38 > 0:21:40They will probably be a bit boozy.
0:21:42 > 0:21:45The liquorice very much comes through, and the Pernod.
0:21:45 > 0:21:49It's a very unusual combination and, like Marmite,
0:21:49 > 0:21:53- you'll either like it or loathe it. - I'm in the camp, I hate it.
0:21:53 > 0:21:54- Paul hates it.- I really...
0:21:54 > 0:21:56I thought one of you would be in the camp.
0:21:56 > 0:21:59- To be honest with you, it's disgusting.- Paul!
0:21:59 > 0:22:02It's sitting in my mouth. It's bitter on my tongue.
0:22:02 > 0:22:06- The icing tastes OK, but you need to practise with your icing guide.- Yeah.
0:22:06 > 0:22:10I could've dropped that in from a five-foot height and ended up with that finish.
0:22:10 > 0:22:12- Must try harder.- Noted.
0:22:12 > 0:22:14- I'm a fan of the Pernod, Rob. - Thanks.
0:22:18 > 0:22:21Looks nice sponge inside, and light.
0:22:23 > 0:22:28It's lovely and sharp and what goes better with rhubarb than cream?
0:22:28 > 0:22:31Two great bakes, and the flavours are so delicate.
0:22:31 > 0:22:36You've got lovely tart rhubarb, you've got the mint coming through, and it's very, very, very good.
0:22:37 > 0:22:42Ben, Holly and Jo have already staked their claim to become this week's star baker.
0:22:42 > 0:22:47But Rob, Janet and Simon must improve to avoid an early exit
0:22:47 > 0:22:49from the Great British Bake Off.
0:22:49 > 0:22:52I think it was a risk doing what I did, but it wouldn't have
0:22:52 > 0:22:56been my baking, or my style of baking, if I'd played safe.
0:22:56 > 0:22:59I'm feeling a little bit more confident but, you know,
0:22:59 > 0:23:01I don't want to get ahead of myself.
0:23:01 > 0:23:06Their expectations are obviously higher than my friends' and my family!
0:23:09 > 0:23:13After the individual flare of the signature bake,
0:23:13 > 0:23:16the second challenge is a controlled technical bake,
0:23:16 > 0:23:20allowing the judges to directly compare the bakers' ability.
0:23:20 > 0:23:24Coming up now is possibly the moment that you've been dreading.
0:23:24 > 0:23:27It's our first technical challenge of the series.
0:23:27 > 0:23:32Now, this challenge is performed blind, which means we're going to ask the judges to leave.
0:23:32 > 0:23:35Paul and Mary, you cannot see who is baking what.
0:23:36 > 0:23:40The technical bake is a controlled test of both your intuition
0:23:40 > 0:23:41and your ability.
0:23:41 > 0:23:44You are going to be baking something you have no idea about,
0:23:44 > 0:23:46and what you are going to be creating
0:23:46 > 0:23:48is the bete noire of bakers -
0:23:48 > 0:23:50it's a Battenberg cake.
0:23:50 > 0:23:56Not just any old Battenberg cake, but a coffee and walnut Battenberg cake.
0:23:56 > 0:23:59The judges are going to be looking for the perfect sponge
0:23:59 > 0:24:03which holds its form, perfect symmetry, distinctive flavours
0:24:03 > 0:24:06and also a very lovely smooth exterior.
0:24:06 > 0:24:09And as if the pressure was not intense enough already, bakers,
0:24:09 > 0:24:13you are going to be working to one of Mary Berry's -
0:24:13 > 0:24:15that's Queen Mary Berry's - own recipes.
0:24:15 > 0:24:20So, with that in mind, on your marks, get set, bake.
0:24:22 > 0:24:25All the bakers have been given the same recipe.
0:24:25 > 0:24:29It contains a full list of ingredients and measurements and a basic method.
0:24:29 > 0:24:33Some details are missing and it's down to the bakers' instinct
0:24:33 > 0:24:38and experience to deliver a Battenberg worthy of Mary Berry's classic interpretation.
0:24:38 > 0:24:40OK, Mary, can I reveal...
0:24:40 > 0:24:43- Come on.- ..your gorgeous Battenberg?
0:24:43 > 0:24:46- That looks lovely.- Right, there it is, in all its glory
0:24:48 > 0:24:51The history of this most famous of British cakes
0:24:51 > 0:24:54began on the Isle of Wight in the 19th century
0:24:54 > 0:24:56at Osborne House, the private residence of Queen Victoria.
0:24:58 > 0:25:01Queen Victoria's favourite granddaughter, Princess Victoria,
0:25:01 > 0:25:04fell in love with her first cousin once removed,
0:25:04 > 0:25:07Prince Louis of Battenberg. They'd known each other since children.
0:25:07 > 0:25:10As they grew older, they became increasingly devoted
0:25:10 > 0:25:14to each other, and it was at Osborne House where the romance flourished.
0:25:14 > 0:25:17When the engagement was announced, in early 1884,
0:25:17 > 0:25:21the bakers of London decided to make a celebration cake
0:25:21 > 0:25:23for the wedding, and it would be a Battenberg cake.
0:25:23 > 0:25:27The Battenberg elevated British cake-making to new heights.
0:25:27 > 0:25:31Layered with rich sponge, sugary jam and marzipan,
0:25:31 > 0:25:35the cake was packed with flavour and sported a new design.
0:25:35 > 0:25:39The most startling feature about Battenberg is always the colours,
0:25:39 > 0:25:41and it was thought to be to reflect the romance of the wedding,
0:25:41 > 0:25:45the pink, the pastel, the pale yellows. There were four squares,
0:25:45 > 0:25:47each to honour one of the Battenberg princes -
0:25:47 > 0:25:51Prince Alexander, Prince Francis Joseph, Prince Henry
0:25:51 > 0:25:52and, of course, Prince Louis.
0:25:52 > 0:25:57It's most likely that, if this cake was created in London, it was created in Whitechapel.
0:25:57 > 0:25:59Most of the bakers in Whitechapel were German anyway,
0:25:59 > 0:26:03so it's quite funny because we've taken the credit for this cake being a British cake,
0:26:03 > 0:26:08but actually it was most likely created by a German baker for a German prince.
0:26:08 > 0:26:13The Battenberg cake's link to the British monarchy is as strong today as when it was first created.
0:26:13 > 0:26:18In 1947, our Queen Elizabeth II was married to her Prince Philip,
0:26:18 > 0:26:22who just happens to be a direct descendant of the Battenberg family.
0:26:26 > 0:26:30But can these 12 amateur bakers do justice to 125 years
0:26:30 > 0:26:34of British baking history in just two hours?
0:26:34 > 0:26:36I've never made a Battenberg before, no.
0:26:36 > 0:26:39I have made a coffee and walnut cake before,
0:26:39 > 0:26:42but I don't like coffee so I don't know how it was. It looked good.
0:26:42 > 0:26:46I know what it is because Dot in EastEnders likes to make them for Jim.
0:26:47 > 0:26:50The bakers have been given just one tin to bake both the vanilla
0:26:50 > 0:26:54- and the coffee and walnut sponges. - I'm going to have to just hope.
0:26:54 > 0:26:59It must be perfectly lined to bake two identical sponges simultaneously.
0:26:59 > 0:27:03"Put the paper in half with the fold on the inner side.
0:27:03 > 0:27:07"Open up the paper and push up the centre fold to make a 4cm pleat."
0:27:07 > 0:27:10That's not going to work.
0:27:10 > 0:27:14It's completely new territory for me. Not used to all this origami effort.
0:27:14 > 0:27:1731-year-old Keith lives in Bedfordshire
0:27:17 > 0:27:21and began baking after deciding to leave his job in the City to become
0:27:21 > 0:27:25a full-time house husband and stay-at-home dad to his baby son, Alfie.
0:27:25 > 0:27:28- Battenberg, Keith. Are you familiar?- Nervous.
0:27:28 > 0:27:31- Are you familiar?- I haven't got a clue. I feel like Arsene Wenger!
0:27:31 > 0:27:33It's like one game at a time, working my way through.
0:27:33 > 0:27:35Do you know why you shouldn't think like him?
0:27:35 > 0:27:39You'll end up second or third in this contest! You won't win.
0:27:42 > 0:27:44To create the basic Battenberg sponge,
0:27:44 > 0:27:48the bakers have to combine butter, sugar, eggs and flour.
0:27:48 > 0:27:50The tin was the most problematic, I think.
0:27:50 > 0:27:51The cake should be OK.
0:27:51 > 0:27:55Over-mixing will trap too much air in the mixture...
0:27:55 > 0:27:58..air that will expand too much in the oven,
0:27:58 > 0:28:01only to contract as it cools, causing the cake to sink,
0:28:01 > 0:28:03making a symmetrical finish impossible.
0:28:03 > 0:28:06Worried that it won't give me enough rise, but I'll see what happens.
0:28:06 > 0:28:09To create the distinctive chequerboard design,
0:28:09 > 0:28:14one half of the mixture must be coloured and flavoured with coffee.
0:28:14 > 0:28:17I like experimenting and making my own recipes,
0:28:17 > 0:28:20but I would much rather follow a Mary Berry recipe.
0:28:20 > 0:28:22I'm good at following recipes, I think.
0:28:22 > 0:28:2645-year-old Mary-Anne lives with her husband, Robert,
0:28:26 > 0:28:28and daughter, Sasha, in Kidderminster.
0:28:28 > 0:28:30She's represented Wales in women's rugby,
0:28:30 > 0:28:34and has now brought all of her competitive spirit to baking.
0:28:34 > 0:28:36I think I should go in search of more coffee.
0:28:36 > 0:28:39It's not a very definite taste, so...
0:28:42 > 0:28:44There's something very '70s about that taste.
0:28:44 > 0:28:49It's a mild coffee flavour, which think that suits the Battenberg vibe.
0:28:49 > 0:28:52- I shall let it sit and see if it develops a bit.- OK.
0:28:52 > 0:28:55- That was very cheffy, wasn't it? "Develops a bit."- Exactly!
0:28:56 > 0:29:01I put all the coffee in the cake instead of half in the cake and half for the icing, so I don't know.
0:29:01 > 0:29:04It'll probably have a stronger flavour, but the judges wanted strong flavour
0:29:04 > 0:29:08- so I'm sure they'll like it. - With weighing and mixing complete,
0:29:08 > 0:29:12the bakers now need to plan how long their sponges need to bake for.
0:29:16 > 0:29:20But also allow enough time for cooling and decoration.
0:29:21 > 0:29:24I think having a military background does help to some extent,
0:29:24 > 0:29:26following specific things to do.
0:29:26 > 0:29:29It does make up for the fact that I'm a man, and multi-tasking is a nightmare.
0:29:35 > 0:29:38I nearly had a stroke when I heard it was Battenberg.
0:29:38 > 0:29:41I've always wanted to make a Battenberg,
0:29:41 > 0:29:43and I thought what a good time to try!
0:29:43 > 0:29:45So, under pressure while being filmed.
0:29:45 > 0:29:49When he isn't baking, 40-year-old Ian works as a fund-raiser
0:29:49 > 0:29:50for the Royal Academy of Arts.
0:29:50 > 0:29:54He lives in Dunstable with his partner, Stefan, and their Cocker Spaniel, Monty.
0:29:54 > 0:29:57He's been baking since he was a boy
0:29:57 > 0:29:59when he realised that his mum couldn't.
0:29:59 > 0:30:02- It's an anti-stress thing, this, isn't it?- It is.- I'll join you.
0:30:02 > 0:30:05Even if I don't use them, I'm doing something with the time.
0:30:05 > 0:30:08Do you feel the pressure's on because you're doing one of Mary's recipes?
0:30:08 > 0:30:11Oh, God, yeah. You can't prepare. What would you do,
0:30:11 > 0:30:14- go through every one of Mary's books and practise everything?- No.
0:30:24 > 0:30:25Please work.
0:30:28 > 0:30:32As long as mine don't sink down... Yeah, boy!
0:30:32 > 0:30:35- Otherwise I'm out of here.- Little bit disappointed, actually.
0:30:35 > 0:30:39My foil's curled over, so it's split away from the side.
0:30:39 > 0:30:41Hopefully I'll be able to rescue that with some marzipan.
0:30:41 > 0:30:43I'm actually quite happy with that.
0:30:43 > 0:30:45It'll be fine.
0:30:47 > 0:30:50I need to let the cakes chill. They have to be cold before I put this on.
0:30:50 > 0:30:55The Battenbergs must be finished with a precisely measured amount of coffee butter cream.
0:30:55 > 0:30:56Bingo jingo.
0:30:56 > 0:31:00It bonds the four sponge sections together
0:31:00 > 0:31:03and ensures that the marzipan stays stuck to the side of the cake.
0:31:03 > 0:31:06- I don't like Battenberg. - Really? Why not?
0:31:06 > 0:31:08- It's got marzipan on it. - Do you not like it?
0:31:08 > 0:31:10I've never made one, I've never eaten one.
0:31:10 > 0:31:1543-year-old housewife and WI member Yasmin lives in the Wirral
0:31:15 > 0:31:20with her husband and three children. When she's not baking, she spends her time learning new hobbies,
0:31:20 > 0:31:23including photography and burlesque dancing.
0:31:25 > 0:31:27It's interesting that you're cooking something you don't like.
0:31:27 > 0:31:31Maybe that's a good thing because it gives you a bit of distance from it.
0:31:31 > 0:31:33You won't be emotionally tied up with it.
0:31:33 > 0:31:36- I can be like one of my children and just pick the outside off.- Yes!
0:31:36 > 0:31:39OK, that's 15 minutes, everyone.
0:31:39 > 0:31:42You should think about getting that marzipan on.
0:31:42 > 0:31:43The Berry is coming.
0:31:47 > 0:31:50It's going to be cut in two, into kind of long square shapes.
0:31:52 > 0:31:55Not as perfect as I'd want them to be. That one's really not good.
0:31:55 > 0:31:58You do one and one, and the alternate one, don't you?
0:31:58 > 0:32:02It's quite difficult to get the butter cream on because the cake keeps crumbling.
0:32:02 > 0:32:05It's a bit like brick-laying.
0:32:11 > 0:32:12I'm using cling-wrap here
0:32:12 > 0:32:17- because I didn't want the marzipan to stick to the roller. - No, that didn't work.
0:32:17 > 0:32:20I'm using these two wooden handles to try
0:32:20 > 0:32:22and get the marzipan an even width.
0:32:37 > 0:32:39The moment of truth.
0:32:47 > 0:32:51With some judicious encouragement, it can be persuaded to wrap round.
0:32:54 > 0:32:55Rubbish.
0:32:56 > 0:32:58Is it going to match?!
0:32:58 > 0:33:01That'll be at the bottom, so they won't see that!
0:33:03 > 0:33:04No, start again.
0:33:05 > 0:33:06Stupid.
0:33:15 > 0:33:19I'm hoping that it's all going to stay together.
0:33:19 > 0:33:20Much better.
0:33:33 > 0:33:35OK! That's time up.
0:33:35 > 0:33:37So if you'd like to bring your Battenberg booty here,
0:33:37 > 0:33:40put it just behind the picture of yourself.
0:33:41 > 0:33:44The judging for the technical bake is unique.
0:33:44 > 0:33:48Paul and Mary will have no idea whose cake is whose.
0:33:49 > 0:33:51Well...what an array of Battenbergs.
0:33:51 > 0:33:54The strict rules of the technical bake are about to reveal
0:33:54 > 0:33:57who has a future in the Bake Off and who will have
0:33:57 > 0:34:00to up their game in the final challenge.
0:34:00 > 0:34:01So, over to the first one.
0:34:01 > 0:34:04- This is interesting.- Well...
0:34:04 > 0:34:08- Where's the butter cream?- It seems to have disappeared at the end.
0:34:08 > 0:34:11It didn't rise enough, and if it had risen just a little bit more,
0:34:11 > 0:34:14- we would have a taller, squarer cake.- It's flatter.
0:34:14 > 0:34:18- You can't see what the Battenberg is.- The whole idea of a Battenberg
0:34:18 > 0:34:21- is to be able to see that chequerboard at the end.- Oh, dear.
0:34:21 > 0:34:24The marzipan is rather too thick.
0:34:24 > 0:34:29- It's very yellow, this one, isn't it?- It would be the egg yolks.
0:34:29 > 0:34:32It's a good flavour. It's slightly drier than the others.
0:34:32 > 0:34:34It is slightly drier. This is dinky.
0:34:34 > 0:34:36And it's been really well pressed into shape.
0:34:36 > 0:34:39- It looks very neat...- It looks very pretty.- ..and businesslike.
0:34:39 > 0:34:42Now, this one is absolutely massive!
0:34:42 > 0:34:47It's rather difficult to believe that you all had the same recipe.
0:34:47 > 0:34:49Somebody's been beating very hard.
0:34:49 > 0:34:52- There's hardly any butter cream at all.- It's neat.
0:34:52 > 0:34:56- There's butter cream in there. - This person has followed
0:34:56 > 0:34:57the recipe exactly.
0:34:57 > 0:35:01This one, again, has been totally encased.
0:35:01 > 0:35:04This looks a very neat, tidy person, well trimmed.
0:35:04 > 0:35:06This is another rectangular one.
0:35:06 > 0:35:09No butter cream round the outside again.
0:35:09 > 0:35:12As you can see here, it's a generous amount.
0:35:12 > 0:35:15It's sticking the squares together, but none left for the outside.
0:35:15 > 0:35:18It's very strong coffee.
0:35:18 > 0:35:21It's very strong coffee. Marzipan's very neat.
0:35:21 > 0:35:26This has been well trimmed. It looks perfection.
0:35:26 > 0:35:29- It's good flavour, good bake. - A very good execution.
0:35:29 > 0:35:31And finally, the last one.
0:35:31 > 0:35:33It's a little uneven,
0:35:33 > 0:35:37the marzipan round the outside, but it is beautifully thin.
0:35:38 > 0:35:39- Now we have to decide.- We do.
0:35:41 > 0:35:43Paul and Mary must now rank all of the Battenbergs
0:35:43 > 0:35:46from the worst to the best.
0:35:48 > 0:35:51The bakers' position in this challenge could prove crucial
0:35:51 > 0:35:55to their chance of staying in the competition.
0:35:56 > 0:35:59Our decision has been made, and in 12th place
0:35:59 > 0:36:01is this one. Whose is this?
0:36:01 > 0:36:05It needed cutting into a square, not a rectangle,
0:36:05 > 0:36:07needed a lot more butter cream on the inside.
0:36:07 > 0:36:09And the next one is...
0:36:10 > 0:36:13It's me, unfortunately.
0:36:13 > 0:36:15Rather too much marzipan.
0:36:15 > 0:36:1610th place is this one.
0:36:16 > 0:36:19- Whose is that? - And who is this one here?
0:36:19 > 0:36:22Marzipan is not stuck down at all.
0:36:22 > 0:36:25- In fact, it's flying in the wind. - And in 8th place is this person.
0:36:25 > 0:36:30Janet, it needed more butter cream round the outside.
0:36:30 > 0:36:32Again, it's rectangular and we wanted it square.
0:36:32 > 0:36:36Urvashi, Jason, Yasmin and Mary-Anne have all done enough
0:36:36 > 0:36:38to keep themselves out of danger.
0:36:38 > 0:36:40Now we're coming to the proper shaped ones.
0:36:40 > 0:36:43This one has achieved the right shape,
0:36:43 > 0:36:47and it certainly had the right flavour. Well done.
0:36:47 > 0:36:49Number two is this one. Well done.
0:36:49 > 0:36:51And who has this one here?
0:36:52 > 0:36:56- This is a masterpiece. - Well done, Holly. - APPLAUSE
0:37:00 > 0:37:04I'm feeling very smiley, tired but very, very smiley and happy,
0:37:04 > 0:37:06and relieved.
0:37:06 > 0:37:10I'm feeling elated, compared to last time.
0:37:10 > 0:37:13Top three, I didn't even think I'd do that, but brilliant.
0:37:13 > 0:37:16- So buzzing.- I'm still quite optimistic, you know.
0:37:16 > 0:37:20I still feel that, you know, not all is lost.
0:37:20 > 0:37:24Tomorrow, my biggest focus, I think, is going to be praying
0:37:24 > 0:37:27that Lady Luck's on my side and that something goes well for me.
0:37:27 > 0:37:31I might even be relying on a bit luck that something went bad for someone else.
0:37:37 > 0:37:41Just one more challenge remains in this week's Bake Off,
0:37:41 > 0:37:44a final chance for the bakers to convince Paul and Mary
0:37:44 > 0:37:47that they have what it takes to remain in the competition.
0:37:47 > 0:37:49I thought Holly really did wonders.
0:37:49 > 0:37:52She was top of the class, both times.
0:37:52 > 0:37:54Joanne, her cupcakes were so professional.
0:37:54 > 0:37:57She then fell flat on her face with the Battenberg.
0:37:57 > 0:38:01- She had a terrible one, didn't she? - Keith didn't do very well.
0:38:01 > 0:38:04He came bottom in the Battenberg and he wasn't too good in the cupcakes.
0:38:04 > 0:38:07Janet didn't impress you with the cupcakes.
0:38:07 > 0:38:10- They weren't done, they sunk. - She's already said to us big cakes are her forte.
0:38:10 > 0:38:13And also Rob, with the liquorice cupcakes.
0:38:13 > 0:38:16- The liquorice didn't work.- It didn't go down very well with either of you.- No.
0:38:16 > 0:38:18Then on the Battenberg he was in the top quarter!
0:38:18 > 0:38:22- He did well, but that showed his skill.- Simon's Guinness thing didn't work on any level,
0:38:22 > 0:38:25and he was also in the bottom third of the Battenbergs.
0:38:25 > 0:38:28It'll be interesting to see who raises their game and who buckles.
0:38:32 > 0:38:34Good morning, bakers.
0:38:34 > 0:38:37Now, we have the Showstopper Challenge -
0:38:37 > 0:38:41jazz hands are not mandatory - where you're going to be creating a tiered celebration cake.
0:38:41 > 0:38:43The judges are looking for brilliant ideas,
0:38:43 > 0:38:47elaborate multi-layered designs and, most important of all,
0:38:47 > 0:38:49it's got to taste as good as it looks.
0:38:49 > 0:38:55- So, what for one of you will be final time, on your marks, get set.- Bake!
0:38:56 > 0:38:59The Showstopper Challenge is the ultimate test
0:38:59 > 0:39:03of ingenuity and creativity under immense time pressure.
0:39:03 > 0:39:07Not only have they got to make two or three cakes baked to perfection...
0:39:07 > 0:39:09..they've got to go beyond anything they've done before.
0:39:09 > 0:39:13They've got to decorate it, a sugar paste, a fondant, a ganache.
0:39:13 > 0:39:16We're looking for a really high standard.
0:39:16 > 0:39:19Then they've got to think of the finesse,
0:39:19 > 0:39:22the little bits to make that cake go, "Wow, that is amazing."
0:39:22 > 0:39:26The cakes must be baked, cooled, stacked and fully decorated
0:39:26 > 0:39:28in just five hours.
0:39:28 > 0:39:30Today's more of a fun day for me.
0:39:30 > 0:39:34I've done the cake a lot of times, I enjoy working with chocolate.
0:39:34 > 0:39:37I'll be more relaxed, should be a different me!
0:39:37 > 0:39:41Rob needs to impress with his two-tiered chocolate showstopper,
0:39:41 > 0:39:46filled with fresh chocolate mousse, covered in a dark chocolate ganache,
0:39:46 > 0:39:49and finished with a cracked tempered chocolate decoration.
0:39:49 > 0:39:53'I'm doing a Genoise sponge and you add butter in the end.'
0:39:53 > 0:39:57'A Genoise is a technically daunting variation on a standard sponge cake
0:39:57 > 0:40:00'that forms the basis for most French patisserie.
0:40:00 > 0:40:04'It contains no raising agents and the cake gets its rise and unique
0:40:04 > 0:40:08'texture through heating the eggs and sugar over a moderate heat
0:40:08 > 0:40:13'and then whisking them until enough air has been trapped to triple the batter's volume.
0:40:13 > 0:40:16'This then has to be slowly folded into flour.'
0:40:16 > 0:40:18I'm worried about the chocolate,
0:40:18 > 0:40:21- I don't know how it will turn out, but...- I'm worried that bowl isn't big enough.
0:40:21 > 0:40:27- Yeah, I've never done with this amount of mixture before. - Yeah, I guessed, I guessed.
0:40:27 > 0:40:31'All the bakers have to produce at least two perfectly baked sponges.
0:40:31 > 0:40:33'Mary-Anne has set herself an even tougher challenge.'
0:40:33 > 0:40:40It's a cake of many layers. Rather than bake one big cake and then slice it into layers,
0:40:40 > 0:40:43I'm making very thin layers and assembling them into a cake.
0:40:43 > 0:40:47She's attempting an Opera cake, which is traditionally square and
0:40:47 > 0:40:53features at least five extremely thin layers of sponge, filling and icing.
0:40:53 > 0:40:55So how many layers are we talking about, in total?
0:40:55 > 0:40:59Four sponge, two buttercream, that's six, a ganache...
0:40:59 > 0:41:01- Seven.- ..And the mirror glaze, eight.
0:41:01 > 0:41:03- Wowzers!- This really is difficult!
0:41:03 > 0:41:06To think that this is the very first programme
0:41:06 > 0:41:10- and we're getting this very exciting cake.- I hope I'm not peaking too early.
0:41:10 > 0:41:16'Simon is hoping to book his place in the next round by dazzling with what's inside his cake.'
0:41:16 > 0:41:19I hope it'll be enough to impress them. It's usually better the third day,
0:41:19 > 0:41:23but, from experience, these cakes never last three days anyway.
0:41:23 > 0:41:27He's recreating his mum's recipe for courgette and chocolate cake
0:41:27 > 0:41:31and topping it with fresh fruit and vanilla buttercream icing.
0:41:31 > 0:41:34The courgettes go in here, similar to what you do in a carrot cake.
0:41:34 > 0:41:37It adds moisture without an overpowering flavour.
0:41:37 > 0:41:41Yeah, I thought it was strange when my mum gave me the recipe a few years ago, but it works well.
0:41:41 > 0:41:48'Most of the bakers have chosen chocolate as a key ingredient in their tiered showstopper cakes,
0:41:48 > 0:41:51'and some are attempting to use it in its elusive tempered form.'
0:41:51 > 0:41:57I think it makes it stronger but I don't do chocolate very often, so I'm hoping it works.
0:41:57 > 0:42:01'Tempering is a process that must be done in advance
0:42:01 > 0:42:05'and aims to produce perfect crystallisation in melted chocolate.'
0:42:05 > 0:42:09It is quite a skilled thing to do. I've managed it successfully a few times.
0:42:09 > 0:42:10I hope today will be one of them.
0:42:10 > 0:42:14'The fats in cocoa butter can crystallise in six different forms.
0:42:14 > 0:42:18'Just one, the so-called seed crystal,
0:42:18 > 0:42:21'results in the shiny flexible chocolate that can be used for
0:42:21 > 0:42:24'decorations and collars to wrap around cakes.'
0:42:24 > 0:42:26Don't know the intricacies of these things.
0:42:26 > 0:42:28'To create seed crystals,
0:42:28 > 0:42:32'chocolate must be heated over water to exactly 45 Celsius.'
0:42:32 > 0:42:35At home, I just shove it in the microwave, you know.
0:42:35 > 0:42:40'Then it must be cooled to 27 Celsius whilst stirring continuously.'
0:42:40 > 0:42:41How can you wait to eat it?
0:42:41 > 0:42:45'Finally, it must be manipulated as it cools on a flat surface.'
0:42:45 > 0:42:52- I think it's going to be OK. - 'Only this process will provide a glossy finish and crisp texture.'
0:42:52 > 0:42:55You can leave that to set and then get a knife and cut through the plastic,
0:42:55 > 0:42:58so you end up with strips of chocolate on plastic.
0:42:58 > 0:43:02- You can then pick up that chocolate, and the plastic... - Is this the first...?
0:43:02 > 0:43:04..wrap it round a cake and take the plastic off.
0:43:04 > 0:43:07The chocolate adheres to the cake and gives you a smooth finish.
0:43:07 > 0:43:10Only Jo is attempting to go one better.
0:43:10 > 0:43:13Actually, it's better than I hoped for.
0:43:13 > 0:43:16She's attempting a polka dot white and milk chocolate collar
0:43:16 > 0:43:19for her two-tiered chocolate and fresh strawberry cake.
0:43:19 > 0:43:22I've got a ribbon and things I want to put round it and a brooch.
0:43:22 > 0:43:25I wanted to keep it quite simple, but famous last words.
0:43:25 > 0:43:29'Three hours to go in the final challenge.'
0:43:31 > 0:43:34Well, we've all seen how tough it is baking for the judges.
0:43:34 > 0:43:39But imagine if you were asked to bake a cake for the Prime Minister.
0:43:39 > 0:43:42Sir Winston Churchill: 'We shall fight in the fields and in the streets.
0:43:42 > 0:43:44'We shall fight in the hills.
0:43:44 > 0:43:48- 'We shall never surrender!' - Our great wartime leader, Winston Churchill,
0:43:48 > 0:43:53sending out a stern warning to any country that dared pick a fight with us.
0:43:53 > 0:43:59What you might not know is that Winston Churchill himself was the cause of a great conflict here,
0:43:59 > 0:44:02on British soil - The Battle of the Cake Bakers.
0:44:02 > 0:44:07Churchill's status as Prime Minister made every birthday a national event.
0:44:07 > 0:44:10He'd receive thousands of telegrams and cards.
0:44:10 > 0:44:13Downing Street would be packed with well-wishers and, year after year,
0:44:13 > 0:44:19the country's best bakers would fight for the right to bake Churchill's cake.
0:44:19 > 0:44:23Now, there are only a handful of people left who've had
0:44:23 > 0:44:27the honour of baking this prized cake, but I found one of them in Essex,
0:44:27 > 0:44:31in the heart of Winston Churchill's old constituency.
0:44:31 > 0:44:3484 year-old Mike Tomkins was just 26
0:44:34 > 0:44:38when he was selected to bake our wartime leader's 80th birthday cake.
0:44:38 > 0:44:42The family bakery in South Woodford is now run by son, Chris,
0:44:42 > 0:44:44and is still going strong.
0:44:44 > 0:44:47So you got the call to make the cake.
0:44:47 > 0:44:51Yes, one of the shop girls passed the message on, and I just didn't believe it.
0:44:51 > 0:44:55So I had to return the call, and then I found out it was real.
0:44:55 > 0:44:59- You thought it was somebody winding you up.- Yes, that's right.
0:44:59 > 0:45:04I then had to think very hard about what sort of cake I would make Winston Churchill.
0:45:04 > 0:45:08To me, it became an obvious solution to have an octagonal cake,
0:45:08 > 0:45:13eight sides, to demonstrate achievements that Churchill had made in his 80 years.
0:45:13 > 0:45:15And what are these different designs showing?
0:45:15 > 0:45:17- There's his hat and cigar. - The trademark.
0:45:17 > 0:45:20And, of course, his famous V-sign.
0:45:20 > 0:45:22What's this over here, Mike? There's a trowel.
0:45:22 > 0:45:25- Oh, yes, he was a bricklayer as well, in his garden.- Really?
0:45:25 > 0:45:27Oh, yes, he was a competent bricklayer
0:45:27 > 0:45:29- So a lot of work creating these designs.- A lot of work, yes.
0:45:29 > 0:45:35- What an achievement.- Well, I felt proud to have been given the chance to do it,
0:45:35 > 0:45:38because he is the man of the century without a doubt.
0:45:38 > 0:45:43Mike's cake recipe is as traditionally British as Churchill himself.
0:45:43 > 0:45:45Laced with treacle, spices and dried fruit,
0:45:45 > 0:45:48soaked in Winston's favourite tipple.
0:45:48 > 0:45:51- Shall we add a bit more whisky, Mike?- Just a little.
0:45:51 > 0:45:53- A little? How much, Mike?- Go on, I'll tell you.- OK.
0:45:53 > 0:45:56Oh, hello. More than that?
0:45:56 > 0:45:57- Now, enough. - SHE LAUGHS
0:45:57 > 0:46:00Do you need any help with that bit, Chris?
0:46:00 > 0:46:03- Do you need me to...?- Well, as long as no fingers go in it.
0:46:03 > 0:46:04I'm very excited.
0:46:04 > 0:46:10Mike personally delivered the original cake to Churchill on his 80th birthday,
0:46:10 > 0:46:13so this reproduction is a true slice of history.
0:46:14 > 0:46:16- That's absolutely gorgeous.- Mm.
0:46:16 > 0:46:19Is this bringing back memories?
0:46:19 > 0:46:22Oh, it's unbelievable when you look back on it all.
0:46:22 > 0:46:25I've always said, it's my only claim to fame. Peak of my life.
0:46:25 > 0:46:26No question.
0:46:26 > 0:46:28Here's to Winston himself.
0:46:28 > 0:46:30- Yeah.- Cheers.- Cheers.
0:46:30 > 0:46:33- There's enough booze in there to have a toast, isn't there?- Yes.
0:46:33 > 0:46:35- Mm.- Ooh.
0:46:43 > 0:46:47Yeah, I'm very happy with that one, yeah.
0:46:47 > 0:46:54I'm hoping that's not liquid something inside. Nothing I can do now. Point of no return!
0:46:54 > 0:46:59Janet's future in the Bake Off could rest on her two-tiered dark chocolate marble cake,
0:46:59 > 0:47:02topped with handmade chocolate truffles.
0:47:02 > 0:47:04- How did you make these? - Just a usual sponge, sort of thing.
0:47:04 > 0:47:08Then knifed in 200 grams of melted dark chocolate.
0:47:08 > 0:47:12That's very effective. It's come out really well.
0:47:12 > 0:47:15'While their sponges are cooling, most of the bakers have
0:47:15 > 0:47:18'moved on to preparing their toppings and fillings.'
0:47:18 > 0:47:22- I'm in my element, kneading sugar paste. It's brilliant. I love it. - Good lad.- It's therapeutic.
0:47:22 > 0:47:24I feel like I'm back at home.
0:47:24 > 0:47:28Keith is creating a two-tiered chocolate cake,
0:47:28 > 0:47:31inspired by his son Alfie's favourite television programme.
0:47:31 > 0:47:34- A lighter green goes on the base, which is, if you like, the land.- Mm.
0:47:34 > 0:47:38Slightly darker green at the top, tunnel inside, trains coming through the tunnels.
0:47:38 > 0:47:40Are you going to have a tunnel, a real tunnel?
0:47:40 > 0:47:43Well, not a real, real tunnel, but...
0:47:43 > 0:47:44- But a tunnel of cake.- Yeah.
0:47:46 > 0:47:46Yeah.
0:47:48 > 0:47:51OK, bakers, just 30 minutes left.
0:47:51 > 0:47:55Just time to smear that last blob of ganache on.
0:47:59 > 0:48:03I'm just layering up with the chocolate butter cream,
0:48:03 > 0:48:09and ganache, and then I'm going to trim it so that it looks stunning instead of like a dog's breakfast.
0:48:09 > 0:48:14This is about as complicated as I wanted to get. I didn't want to go throwing in,
0:48:14 > 0:48:17having to temper chocolate and do flowers and stuff.
0:48:17 > 0:48:21It's not worked.
0:48:21 > 0:48:24Get my hands washed.
0:48:24 > 0:48:29The chocolate didn't set properly so I had to rescue it and put a panel on it,
0:48:29 > 0:48:33so I'm going to try and work panels round the whole outside,
0:48:33 > 0:48:36just to give it... I like that sheen better.
0:48:36 > 0:48:40I can only do what I can do in the time I've got, so we'll see what happens.
0:48:40 > 0:48:44Ben aims to produce the tallest cake in the final challenge,
0:48:44 > 0:48:49a three-tiered vanilla sponge cake covered in air-brushed sugar paste icing.
0:48:49 > 0:48:53I'm trying to get it on and done and.
0:48:53 > 0:48:57You're the make-up artist to all the sponge cakes. When they need perfection they call for you.
0:48:58 > 0:49:04'Before they can finish their final decorations, the bakers have to face stacking their tiers.'
0:49:04 > 0:49:08They're ordinary drinking straws, but they're quite good for this.
0:49:08 > 0:49:10'A process that even professionals fear.'
0:49:10 > 0:49:13They give you a bit of support for the top tiers to sit on.
0:49:13 > 0:49:19'Straws or dowling must be used to create a foundation for each tier.'
0:49:19 > 0:49:24This is a bit of butter cream. It just sticks them together to stop them sliding around.
0:49:24 > 0:49:26It should stay neatly on top.
0:49:27 > 0:49:30OK, bakers, 15 minutes.
0:49:30 > 0:49:34My hands are shaking. Phew!
0:49:56 > 0:49:57Yahhh!
0:49:57 > 0:49:59THUD Ohh!
0:50:01 > 0:50:03BLEEP.
0:50:06 > 0:50:10OK... Oh, man, I'm sorry.
0:50:12 > 0:50:14Is there anything we can do then?
0:50:14 > 0:50:17I think as I was turning it round I kept pushing it a bit,
0:50:17 > 0:50:20turning it round, pushing it a bit more, and just pushed it off.
0:50:20 > 0:50:21I'm so gutted. So gutted.
0:50:21 > 0:50:25I thought it was starting to look really good, as well.
0:50:25 > 0:50:27You didn't mean it to happen.
0:50:30 > 0:50:31Try and rescue one of those layers.
0:50:31 > 0:50:34Hang on. Don't, don't bend it, right?
0:50:34 > 0:50:37Hang on. Get your hand there.
0:50:39 > 0:50:42Now, you've got one layer, put a layer of chocolate on that now.
0:50:42 > 0:50:45A layer of chocolate on it, get it round the side, now.
0:50:56 > 0:50:58Poor Rob.
0:50:58 > 0:51:06Ladies and gentlemen, it's that time of day, the time for stopping and moving away.
0:51:06 > 0:51:11Thankfully, everything went on pretty much as I'd like it to.
0:51:11 > 0:51:14We got the colour on there, we got everything on, so,
0:51:14 > 0:51:17fingers crossed, it'll taste as good as it looks.
0:51:17 > 0:51:20It looks OK from a distance.
0:51:20 > 0:51:23If you don't look too close, it looks quite castle-like,
0:51:23 > 0:51:24Transylvania castle-like!
0:51:24 > 0:51:30I ran out of time and didn't have enough time to do everything I wanted, but it's finished,
0:51:30 > 0:51:31I suppose, so I'm happy.
0:51:31 > 0:51:36If somebody said to me, "Do you think you're going to be in the competition from now?"
0:51:36 > 0:51:39I'd say, "Probably not", actually, because I did abysmally yesterday.
0:51:39 > 0:51:42It's a bit of a Pyrrhic victory if I was to beat Rob to the post.
0:51:42 > 0:51:45It's like racing against a guy with a broken leg. It's not fair, is it?
0:51:58 > 0:52:03For one of these bakers, this will be the last time that they face the judges.
0:52:03 > 0:52:11Mary and Paul will taste each cake individually before discussing their final decision away from the bakers.
0:52:13 > 0:52:16The brief was, a tiered celebration cake.
0:52:16 > 0:52:18What we have here is two layered cakes.
0:52:18 > 0:52:21It tastes absolutely divine.
0:52:21 > 0:52:25- If I was being very picky I would like to have seen a tempered chocolate somewhere.- Mm-hm.
0:52:25 > 0:52:28..Because that's what you need on an Opera, to go crack and then down.
0:52:28 > 0:52:30But that is a very good cake.
0:52:30 > 0:52:32- Thank you.- It tastes delicious. - Thank you.
0:52:32 > 0:52:35I've made and tried lots of courgette cakes,
0:52:35 > 0:52:38but this one is quite different and it's very chocolatey.
0:52:38 > 0:52:41The icing on it, it needs work, it needs to be smoother,
0:52:41 > 0:52:43- and it needs to be set.- Mm-hm.
0:52:43 > 0:52:48I'm not too keen on these because I feel that I would like to have made something.
0:52:48 > 0:52:51- Don't buy things to cover up your own mistakes, essentially.- Yeah.
0:52:51 > 0:52:53Mm... There's booze.
0:52:53 > 0:52:54Yes.
0:52:54 > 0:52:56On the base. Too much?
0:52:56 > 0:52:58- Oh, yes, lovely.- That's fine.
0:52:58 > 0:53:00You've had difficulty with the outside.
0:53:00 > 0:53:03The interior is fantastic.
0:53:03 > 0:53:05It is, in fact, a beautifully baked sponge.
0:53:05 > 0:53:08The overall appearance of it, it needs work.
0:53:08 > 0:53:12Personally, I would have liked to have seen these being constructed by you.
0:53:12 > 0:53:15The actual icing is very good, you've rolled that well.
0:53:15 > 0:53:18- It's slightly under-baked. - It looks...
0:53:20 > 0:53:24Mm... It's dropped. It probably needed another five minutes.
0:53:24 > 0:53:27Just look at that. It's beautifully marbled.
0:53:27 > 0:53:30- I'm scared if it's OK. - You've got a chocolate butter cream running through it too.
0:53:30 > 0:53:32- I have, yeah.- That's delicious.
0:53:32 > 0:53:36The chocolate that's coming through, it's not bitter at all. It's lovely and sweet.
0:53:36 > 0:53:38The dark chocolate ganache is very good.
0:53:38 > 0:53:41I think the cow's fantastic.
0:53:41 > 0:53:43You've got a lovely smooth edge here, too.
0:53:43 > 0:53:46Overall, the appearance is very unmistakeable.
0:53:46 > 0:53:49But the sponge is a little bland.
0:53:49 > 0:53:51I think it's slightly overdone, as well.
0:53:51 > 0:53:56- I think more work on the sponge and a little less time on the finish. - Yes.
0:54:01 > 0:54:04- This was a Genoise.- Yeah.
0:54:04 > 0:54:07- And do you know...- The truffles add to it.- Exactly.
0:54:07 > 0:54:10We haven't had one in the bake off before. It's very tricky.
0:54:16 > 0:54:21The taste of that - it's a shame you haven't got the top, to be honest.
0:54:21 > 0:54:23The taste of that is divine.
0:54:23 > 0:54:27- Absolutely.- Absolutely gorgeous.
0:54:27 > 0:54:32Paul and Mary must now decide who is this week's star baker
0:54:32 > 0:54:36and who hasn't done enough to stay in the competition.
0:54:37 > 0:54:40Who's really impressed you? Who's your star baker?
0:54:40 > 0:54:43I think it's Holly and Jo.
0:54:43 > 0:54:46Holly came top in both of the challenges.
0:54:46 > 0:54:49She showed her skills, she thought out her recipes, she could go far.
0:54:49 > 0:54:52And today, her novelty cake was a little bit awkward.
0:54:52 > 0:54:56Jo's sponge today is stunning. But then, on the Battenberg, it all went to pieces.
0:54:56 > 0:54:59- So overall?- I think it's one of those two girls.
0:54:59 > 0:55:01Who is looking as if they might be going today?
0:55:01 > 0:55:04- I can think of three boys. - Three boys?
0:55:04 > 0:55:07Rob, I wasn't too pleased.
0:55:07 > 0:55:09He lost one of the tiers on his cake!
0:55:09 > 0:55:13But he was the one that did the Genoise, the most difficult sponge to make.
0:55:13 > 0:55:16Keith and Simon are also in a very precarious position.
0:55:16 > 0:55:19When you look at Keith, his celebration cake was too simple.
0:55:19 > 0:55:24And Simon did the Guinness cake and it really didn't taste very nice.
0:55:24 > 0:55:27Well, I've got someone in mind.
0:55:27 > 0:55:29I have, too.
0:55:29 > 0:55:32- Oh, my heart just started going then. - It's not you, Mel.
0:55:32 > 0:55:35- It's not you.- Sorry. - You're not scheduled to go till next week.- OK.
0:55:52 > 0:55:56Bakers, first things first. We want to thank you for all your hard work.
0:55:56 > 0:56:01It's been an incredibly tiring weekend, but you have really surpassed yourselves.
0:56:01 > 0:56:05Paul and Mary want you to know the standard's been incredibly high.
0:56:05 > 0:56:09With that in mind, each week we'll nominate a star baker.
0:56:09 > 0:56:13And the person this week who has that accolade is...
0:56:15 > 0:56:18Holly. Well done, Holly.
0:56:23 > 0:56:27But I'm afraid there is one person among you who hasn't impressed the judges quite enough
0:56:27 > 0:56:30to stay with us on the Bake Off.
0:56:32 > 0:56:39I'm sorry to say that the person who will not be joining us next week...
0:56:40 > 0:56:42is Keith.
0:56:42 > 0:56:45Commiserations, Keith. Round of applause.
0:56:49 > 0:56:52- Well done.- Thank you very much, I've had a great time.
0:56:52 > 0:56:55'I suppose the only part of me that's sad about leaving today is'
0:56:55 > 0:57:00cos I don't want to be the first one who goes, but someone has to be and, you know, it was my time.
0:57:00 > 0:57:02It's the way it goes sometimes, isn't it?
0:57:02 > 0:57:06'I'm looking forward to getting back to home baking and doing things that I do week in, week out,'
0:57:06 > 0:57:10baking breads and pies and, yeah, no more cakes.
0:57:10 > 0:57:14- Relieved!- OMG!
0:57:14 > 0:57:19'I'm massively relieved I'm here, just because it was such an uncertain week for me, and so I feel relieved'
0:57:19 > 0:57:23that I've got through so that I can show how good I am at other things.
0:57:25 > 0:57:30I feel quite pleased, I'm trying to stop myself smiling because I think it can...
0:57:30 > 0:57:33I don't want to look smug cos I'm well aware that next week I could be going.
0:57:33 > 0:57:35- Are you proud?- I am, yeah.
0:57:35 > 0:57:39'It's lovely to get positive feedback from people, particularly Mary.
0:57:39 > 0:57:41'I've been baking her cakes for a long time.'
0:57:41 > 0:57:45I don't want to disappoint her now! So I want to keep doing well.
0:57:45 > 0:57:49PHONE RINGS
0:57:49 > 0:57:52Hello, I've just finished.
0:57:52 > 0:57:56And...I'm through to the pastry!
0:57:56 > 0:57:57Next time...
0:57:57 > 0:57:59- Did you sleep last night? - I didn't, no.
0:57:59 > 0:58:04- 'The bakers tackle tarts.'- My biggest concern is that my pastry will have a soggy bottom.
0:58:04 > 0:58:07Creating their signature quiches.
0:58:07 > 0:58:09- It looks a mess.- Really?- Yeah.- OK.
0:58:09 > 0:58:11Mary Berry's second technical challenge.
0:58:11 > 0:58:13Very nice short pastry.
0:58:13 > 0:58:17- 'Tarte au citron.'- It's shrinking away from the side.
0:58:17 > 0:58:20And 24 show-stopping miniature sweet tarts.
0:58:20 > 0:58:23Just get it done. Stop messing around and get it in the oven.
0:58:23 > 0:58:25But who will become the next star baker?
0:58:25 > 0:58:27You can win it one week and be knocked out the next.
0:58:27 > 0:58:30And whose Bake Off is about to end?
0:58:30 > 0:58:34- Nobody gets an extra chance.- Her work is just a little bit clumsy.
0:58:34 > 0:58:35Oh, no!
0:58:35 > 0:58:39The person who will be leaving us this week is...
0:58:40 > 0:58:43Oh, sorry!
0:58:55 > 0:58:58Subtitles by Red Bee Media Ltd
0:58:58 > 0:59:01E-mail subtitling@bbc.co.uk