0:00:02 > 0:00:05It's the moment every cake, bread and pie lover has been waiting for.
0:00:05 > 0:00:07The tent's up, the ovens are pre-heated
0:00:07 > 0:00:12and 12 of Britain's finest amateur bakers are ready to do battle.
0:00:12 > 0:00:14This year, the challenges are tougher
0:00:14 > 0:00:16than Ross Kemp on a paintballing weekend
0:00:16 > 0:00:19plus the portions are even larger, matron.
0:00:19 > 0:00:21Welcome to The Great British Bake Off.
0:00:24 > 0:00:26From thousands of entries,
0:00:26 > 0:00:30a fresh batch of 12 hugely talented home bakers from all over Britain
0:00:30 > 0:00:32have made it to the Bake Off tent.
0:00:32 > 0:00:35Winning's definitely the top of my mind. I just want to beat everybody,
0:00:35 > 0:00:38really, and just say that I'm the best, as cocky as that sounds.
0:00:38 > 0:00:41They've been practising for months
0:00:41 > 0:00:43to tackle a totally new set of challenges
0:00:43 > 0:00:46that will push their skills,
0:00:46 > 0:00:49creativity and determination to the limit.
0:00:49 > 0:00:52My kids haven't seen me without being covered in flour and with an apron on
0:00:52 > 0:00:55and meringue in my hair and stuff for a very long time.
0:00:55 > 0:00:58Their battle for bake off survival...
0:00:58 > 0:00:59- Ow!- Argh!
0:00:59 > 0:01:02..will be judged by the king and queen of British baking...
0:01:02 > 0:01:04Go on, say something nice.
0:01:04 > 0:01:06..legendary cookery writer, Mary Berry,
0:01:06 > 0:01:08and master baker, Paul Hollywood.
0:01:08 > 0:01:12I hope they know that things are advancing now,
0:01:12 > 0:01:15techniques are moving on.
0:01:15 > 0:01:18They're going to have to really raise the game.
0:01:18 > 0:01:20If all else fails, I can say I've built the Coliseum.
0:01:20 > 0:01:24All the challenges this year are considerably harder.
0:01:24 > 0:01:26Right, this could go horribly, horribly wrong.
0:01:26 > 0:01:30Don't kid yourself, we'll be on their backs from the very first off.
0:01:30 > 0:01:34You respect Mary, but you fear the Wood, yeah
0:01:34 > 0:01:36Those piercing blue eyes, it's quite scary.
0:01:36 > 0:01:38Those that fall short...
0:01:38 > 0:01:40Stop dripping.
0:01:40 > 0:01:41..will have to leave.
0:01:41 > 0:01:42You're cutting through my heart.
0:01:42 > 0:01:44And only one...
0:01:44 > 0:01:47- There's no going back! - ..can be crowned the winner...
0:01:47 > 0:01:50- Yes!- Yes! - ..of the Great British Bake Off.
0:01:50 > 0:01:52If you're happy and you know it, clap your hands.
0:01:52 > 0:01:53CLAPS HANDS Yay!
0:01:53 > 0:01:56Honestly, I've completely lost it.
0:02:16 > 0:02:20The Bake Off has travelled west to Harptree Court,
0:02:20 > 0:02:23deep in the Somerset countryside,
0:02:23 > 0:02:26for this year's search for Britain's best home baker.
0:02:28 > 0:02:29Up until last year,
0:02:29 > 0:02:32the word "chicken" was the most searched for term on the internet.
0:02:32 > 0:02:34- Really?- Food term, anyway.- OK.
0:02:34 > 0:02:36But it's now it's been usurped with the word "cake",
0:02:36 > 0:02:39which is useful because today's episode's all about cake.
0:02:39 > 0:02:41- Mmm.- Yeah? - And it doesn't taste like chicken.
0:02:41 > 0:02:45Which is strange, cos it's actually a giblet sponge.
0:02:45 > 0:02:47Tastes like cake.
0:02:47 > 0:02:49The bakers face two days of baking.
0:02:49 > 0:02:53After three challenges, one will be crowned this week's star baker
0:02:53 > 0:02:55and another will have to leave the Bake Off.
0:02:57 > 0:03:01A very warm welcome, bakers, to our Bake Off tent
0:03:01 > 0:03:04and to this, your signature challenge.
0:03:04 > 0:03:06This is your opportunity to demonstrate
0:03:06 > 0:03:10one of your tried and tested home recipes.
0:03:10 > 0:03:13So what we're looking for is your own personal spin
0:03:13 > 0:03:16on an absolute classic, the upside down cake.
0:03:16 > 0:03:19Or, as the Australians call it, cake.
0:03:20 > 0:03:24So this is a simple sponge, just topped with a fruit of your choice.
0:03:24 > 0:03:28You've got two hours to bake and present your cake,
0:03:28 > 0:03:29so for the first time...
0:03:29 > 0:03:31On your marks...
0:03:31 > 0:03:33- Get set...- Bake.- Bake.
0:03:33 > 0:03:37A classic British upside down cake traditionally features
0:03:37 > 0:03:40a sponge baked on top of a layer of fruit.
0:03:40 > 0:03:43It's flipped once it comes out of the oven
0:03:43 > 0:03:45so the fruit bottom becomes the top.
0:03:45 > 0:03:47They could do all sorts of things with different fruits,
0:03:47 > 0:03:51different flavours, and the fruit must hold its shape,
0:03:51 > 0:03:54it mustn't all fall apart and become mushy.
0:03:54 > 0:03:57The bake is crucial.
0:03:57 > 0:04:01You're adding liquid to a batter and baking it so the top roasts
0:04:01 > 0:04:04and cooks properly and the sponge bakes properly,
0:04:04 > 0:04:08creating an upside down cake that's moist, light and full of flavour.
0:04:10 > 0:04:14Really nerve-wracking. I haven't had any breakfast this morning.
0:04:14 > 0:04:16My hands are still a bit shaky,
0:04:16 > 0:04:20but I'm just trying to be calm and...methodical,
0:04:20 > 0:04:22which is not me at all.
0:04:22 > 0:04:2627-year-old mum of two Cathryn works at a motorway service station
0:04:26 > 0:04:29near the village where she lives in Sussex.
0:04:29 > 0:04:30If she manages to find any free time,
0:04:30 > 0:04:35she bakes with seven-year-old Maisy and three-year-old Ambrose.
0:04:35 > 0:04:39Her signature upside down cake features apple, vanilla,
0:04:39 > 0:04:41calvados, hazelnut and caramel.
0:04:41 > 0:04:44- That's a very busy cake.- Oh!
0:04:44 > 0:04:48- Have you had any problems with it before?- No.
0:04:48 > 0:04:51- You can be honest with us. - Not really. I don't know!
0:04:51 > 0:04:53- He's just trying to put the wind up you.- It's working!
0:04:53 > 0:04:56Just make sure that your timing is perfect. All about timing.
0:04:56 > 0:04:59I feel the need just to reach across very briefly.
0:04:59 > 0:05:04- Unclench your hands. There we go. - Thanks.- Breathe.- Thank you.
0:05:04 > 0:05:07- And relax.- Thank you.- Good luck. - Thank you.
0:05:07 > 0:05:10Normally, I mean, you can eat kumquats with the pips,
0:05:10 > 0:05:14but for a competition, I'll go that extra bit
0:05:14 > 0:05:15and just take the pips out.
0:05:15 > 0:05:1838-year-old Ryan lives in Bristol with his wife and two children.
0:05:18 > 0:05:20Coo-ee!
0:05:20 > 0:05:22Now a photographer, he grew up in kitchens
0:05:22 > 0:05:25honing his skills in his parents' Chinese takeaway.
0:05:25 > 0:05:29He's the only baker not using a traditional sponge mix
0:05:29 > 0:05:32for his kumquat upside down cake.
0:05:32 > 0:05:34I make this with polenta and it's very crumbly.
0:05:34 > 0:05:36It's nice in the mouth, the texture's very nice,
0:05:36 > 0:05:41but there's a risk that, as I turn it over, it'll just fall apart.
0:05:41 > 0:05:44It's dangerous, using polenta on a cake that you will have to turn out.
0:05:44 > 0:05:46But I'm looking forward to this
0:05:46 > 0:05:50cos that sourness coming from the kumquats is fantastic,
0:05:50 > 0:05:52it should come through well.
0:05:52 > 0:05:55Most bakers are using a simple caramel made of sugar and butter
0:05:55 > 0:05:58to help keep their fruit in place at the bottom of their tins.
0:05:58 > 0:06:01I think a lot of people are going to do round,
0:06:01 > 0:06:04so I thought I'd do a square one because, you know,
0:06:04 > 0:06:07it's a bit more pleasing to the eye, really, these days.
0:06:07 > 0:06:08It's a bit more modern.
0:06:08 > 0:06:11So it's 10.30, 11.30, 11, 12.30.
0:06:11 > 0:06:14But, worried about time, Manisha is using a caramel substitute.
0:06:14 > 0:06:16So you're having golden syrup underneath, yeah?
0:06:16 > 0:06:19When I turn it over, it'll look golden brown.
0:06:19 > 0:06:22That's quite unusual to use golden syrup underneath it.
0:06:22 > 0:06:24- It'll make it very sweet, won't it? - Yeah.
0:06:24 > 0:06:27- Are you going to be lining that at all?- No.
0:06:27 > 0:06:31- Have you had any problems with using golden syrup?- So far, no.
0:06:31 > 0:06:35After work at a nursery in Leicester, Manisha rushes home
0:06:35 > 0:06:38to cook all the family meals for her dad and brothers.
0:06:38 > 0:06:41Her quick and easy golden syrup topped sponge also features
0:06:41 > 0:06:44fresh raspberries and peaches.
0:06:44 > 0:06:47I've tried this recipe out with my dad and my two brothers.
0:06:47 > 0:06:51They seemed to love it, so... I'm really nervous now, a little bit.
0:06:53 > 0:06:57Unlike Manisha, Victoria isn't taking any short cuts.
0:06:58 > 0:07:05Roasting her own pecans and making pear rings by hand.
0:07:05 > 0:07:08I think it's very easy, because you're cooking fruit or vegetables,
0:07:08 > 0:07:10for them to sort of mush, and I thought,
0:07:10 > 0:07:14if I at least attempt to have some structure,
0:07:14 > 0:07:17then that adds a visual component that perhaps will make it
0:07:17 > 0:07:18attractive when it's tipped out.
0:07:19 > 0:07:23Career-driven Victoria has risen to CEO of a charity
0:07:23 > 0:07:25dedicated to preserving wild plant life in Britain.
0:07:25 > 0:07:28Baking at home in Somerset
0:07:28 > 0:07:30is a welcome break from her huge responsibilities.
0:07:30 > 0:07:33She's aiming to impress the judges
0:07:33 > 0:07:35by giving her upside down cake bite,
0:07:35 > 0:07:37by adding finely chopped stem ginger.
0:07:37 > 0:07:40Normally baking is something I do in private
0:07:40 > 0:07:43and then what I really want to do is share it with people,
0:07:43 > 0:07:45take it into work and then that's the bit I get tense usually,
0:07:45 > 0:07:47cos I go, "Oh golly, I thought this was great,
0:07:47 > 0:07:49"but what did other people think?"
0:07:49 > 0:07:51Whereas this is the other way round in a way,
0:07:51 > 0:07:54because it's all about, you know, how you actually prepare it
0:07:54 > 0:07:56so definitely a different experience,
0:07:56 > 0:07:59but baking's still in there somewhere.
0:08:01 > 0:08:05While some are hoping to succeed with traditional ingredients...
0:08:05 > 0:08:08Everyone associates pineapple when they think of upside-down pudding,
0:08:08 > 0:08:10but I've put a Caribbean twist on.
0:08:10 > 0:08:12..others are aiming higher.
0:08:12 > 0:08:15I'm going for a tomato upside down cake.
0:08:16 > 0:08:18So it sounds a bit odd, I know,
0:08:18 > 0:08:21but it does work, I've tried it, so...yeah.
0:08:21 > 0:08:2626-year-old PE teacher Stuart works and lives in Staffordshire.
0:08:26 > 0:08:29He was taught how to bake from just four years old
0:08:29 > 0:08:32by his grandmother, a domestic science teacher.
0:08:32 > 0:08:37His tomato upside down cake also features a ginger sponge.
0:08:37 > 0:08:39Can we have a look at what you've done with the tomatoes?
0:08:39 > 0:08:42Yeah, so at the moment it's an unfortunate colour
0:08:42 > 0:08:45cos of the type of ingredients like the black treacle, for example,
0:08:45 > 0:08:47so it comes out looking a bit dark.
0:08:47 > 0:08:50I've tweaked it by making it a little bit more tomatoey,
0:08:50 > 0:08:54by adding some tomato jam with it as well.
0:08:54 > 0:08:57- Well, he's original anyway. We're waiting.- He's a maverick.
0:08:57 > 0:09:01But there's more than one maverick in this year's Bake Off.
0:09:01 > 0:09:03It's maybe slightly surprising, parsnip.
0:09:03 > 0:09:04Like a carrot cake,
0:09:04 > 0:09:06it doesn't actually taste too radical.
0:09:06 > 0:09:08Everyone has loved it so far.
0:09:08 > 0:09:11I just need to keep that up.
0:09:11 > 0:09:1521-year-old medical student James grew up in the Shetland Isles
0:09:15 > 0:09:18and is the youngest baker in the competition.
0:09:18 > 0:09:21He treats his kitchen like a laboratory
0:09:21 > 0:09:23and his experiment with parsnips
0:09:23 > 0:09:26also involves comice pears and pecans.
0:09:26 > 0:09:29I've just added the parsnips and the pecans and I'm just folding them in.
0:09:29 > 0:09:32I've already added the flour so I don't want to over mix.
0:09:32 > 0:09:34I hope they all blend together and work.
0:09:34 > 0:09:35Just check my recipe.
0:09:35 > 0:09:38Yep, I think we're ready to rock and roll.
0:09:41 > 0:09:45Dirty dozen, you are halfway through your first signature bake.
0:09:45 > 0:09:47You have one hour to go.
0:09:49 > 0:09:52The bakers have faced the point of no return.
0:09:52 > 0:09:54Once the sponge mix goes on top of their fruit,
0:09:54 > 0:09:58the fate of their upside down cake is sealed.
0:09:58 > 0:10:02I'm quite worried, actually. I'm the first one in.
0:10:04 > 0:10:07TIMERS BLEEP
0:10:07 > 0:10:10Praying, I think, is the next stage.
0:10:10 > 0:10:13Fingers crossed, people, fingers crossed.
0:10:19 > 0:10:21I forgot to put my tomato jam in.
0:10:21 > 0:10:24- What?! - Yeah. Gutted. Stupid error.
0:10:26 > 0:10:30I kind of made a bit of an error, it's kind of a major one, I think.
0:10:30 > 0:10:32In a blind panic,
0:10:32 > 0:10:35I put the cake in the oven before putting the tomato jam on.
0:10:35 > 0:10:37It adds to the flavour of it.
0:10:37 > 0:10:41Other than that, it's just a cake with just tomato decorations on top.
0:10:41 > 0:10:45They're quite tricky to cook all the way through, upside down cakes,
0:10:45 > 0:10:48cos you don't want to overcook it so the sponge is dry,
0:10:48 > 0:10:50but you need to cook it enough so the fruit is cooked.
0:10:50 > 0:10:53At home, all the numbers are worn off around my dial,
0:10:53 > 0:10:56so it's always a guess as to whether anything's going to cook or not!
0:10:57 > 0:11:0028-year-old mum of two Sarah-Jane is a vicar's wife
0:11:00 > 0:11:05and regularly bakes for her husband David's congregation in West Sussex.
0:11:05 > 0:11:09Her pear, chocolate and hazelnut upside down cake
0:11:09 > 0:11:10is a parish favourite.
0:11:10 > 0:11:14- TIMER BLEEPS - That's my timer. I'm just going to check.
0:11:14 > 0:11:15Oh, we came at the right moment.
0:11:15 > 0:11:18It might need a little bit longer.
0:11:18 > 0:11:20We'll have a look and see.
0:11:20 > 0:11:22How are you judging when it's ready?
0:11:22 > 0:11:25It's still got a little shake in the middle at the moment.
0:11:25 > 0:11:27I don't want it to collapse when I turn it out.
0:11:27 > 0:11:30So you'll know when it's ready when it doesn't shake?
0:11:30 > 0:11:31Yeah.
0:11:34 > 0:11:35Oven timing is critical.
0:11:35 > 0:11:39Still feels a little bit undercooked in the middle.
0:11:39 > 0:11:42One or two minutes can mean the difference
0:11:42 > 0:11:45between a burnt fruit topping or a liquid, underdone sponge.
0:11:45 > 0:11:47It's not supposed to leak.
0:11:48 > 0:11:51It's bubbling over like a volcano
0:11:51 > 0:11:53and all the golden syrup is coming out.
0:11:55 > 0:11:58Oh, golden syrup, why you have to leak for?
0:11:58 > 0:12:01Maybe I should take it out, I don't know.
0:12:01 > 0:12:03Don't underestimate this lady.
0:12:03 > 0:12:05She keeps on saying how nervous she is,
0:12:05 > 0:12:07but actually she's very determined.
0:12:07 > 0:12:08TIMER BLEEPS
0:12:08 > 0:12:11Oh, heavens. I've got too much going on now, look.
0:12:11 > 0:12:14I'm making the spiky hazelnut decorations.
0:12:15 > 0:12:19Oh! Hopefully it will look nice when they're done.
0:12:21 > 0:12:25OK, bakers, that's just ten minutes on the upside downs.
0:12:25 > 0:12:28Ten minutes, please.
0:12:28 > 0:12:29The bakers need to factor in
0:12:29 > 0:12:33not just enough time for their cakes to bake
0:12:33 > 0:12:37but also for the delicate process of turning out.
0:12:37 > 0:12:41OK, let's do it now. Help.
0:12:47 > 0:12:50Kind of got a bit stuck at the moment.
0:13:07 > 0:13:08Fingers crossed, everybody.
0:13:41 > 0:13:43Yep, happy with that.
0:13:43 > 0:13:46Very pleased, absolutely. Went to plan.
0:13:46 > 0:13:49Oop. Yes.
0:13:50 > 0:13:52Messy, isn't it?
0:13:52 > 0:13:56Pretty happy...apart from the one component, obviously.
0:13:56 > 0:13:59Just spread it on top.
0:14:01 > 0:14:05It turned over. I'm not complaining. I won't tempt fate, you know.
0:14:10 > 0:14:13It's a disaster.
0:14:14 > 0:14:15We can save this.
0:14:15 > 0:14:1811 signature cakes are upside down
0:14:18 > 0:14:24but James' parsnip sponge experiment is still in progress.
0:14:24 > 0:14:29- Oh, keep it in there.- Normally it's well cooked by this time.
0:14:29 > 0:14:32So do you think the fruit is just a little bit more juicy?
0:14:32 > 0:14:33A little bit more moisture's gone in?
0:14:33 > 0:14:36Yeah. I've got absolutely no idea, to be honest.
0:14:36 > 0:14:40- Bakers dozen, you've got five minutes to go.- Five now? That's good.
0:14:40 > 0:14:42- Five minutes.- You've got three minutes in the oven
0:14:42 > 0:14:45- and then two minutes to turn it. - Four minutes in the oven.
0:14:45 > 0:14:48- That's a speedy turn, isn't it? - Yeah.- It's going to be, "boom!"
0:14:48 > 0:14:52It's all going to be good, it's all going to be good.
0:14:52 > 0:14:54This could be...horrific.
0:14:54 > 0:14:57I'm going to take it out at the very last minute and pray.
0:15:08 > 0:15:10Bakers, this is your 60-second countdown.
0:15:22 > 0:15:24Not great.
0:15:24 > 0:15:27Countdown is complete.
0:15:27 > 0:15:30Move your cakes to the end of the benches.
0:15:30 > 0:15:34Time to leave the cakes well alone. No more touching.
0:15:44 > 0:15:47It's judgment time.
0:15:51 > 0:15:54- Hiya.- Right, so remind us of the topping of this.
0:15:54 > 0:15:57Well, the topping is kumquats, but it's a polenta cake.
0:15:57 > 0:16:01The idea is all about texture, really.
0:16:01 > 0:16:05- It's a little solid for me. - It's far too dry.
0:16:05 > 0:16:10The texture of an upside down cake should be moist and hold moisture.
0:16:10 > 0:16:12As soon as you add polenta, it's going to dry,
0:16:12 > 0:16:14because that's the nature of the beast.
0:16:18 > 0:16:23The decoration has worked. You've done what you told us you'd do.
0:16:23 > 0:16:26I rather like the way that you've coarsely chopped the nuts
0:16:26 > 0:16:28round the outside
0:16:28 > 0:16:30and then we have the nut with its spike at the top.
0:16:30 > 0:16:32It's really lovely.
0:16:36 > 0:16:40The texture, the flavour, the crunch...are gorgeous.
0:16:40 > 0:16:45- I think it's a beautiful cake. - Thank you.- It's scrummy.
0:16:45 > 0:16:48The decoration I think is lovely,
0:16:48 > 0:16:51but that ginger cake to me is slightly over baked.
0:16:51 > 0:16:55- At least there are no soggy bottoms. - Yes, thank you very much for that!
0:16:55 > 0:16:56You don't want one of those.
0:16:56 > 0:16:58He lives in fear of that.
0:16:58 > 0:17:00- It's over-baked.- Is it?- Yeah.
0:17:00 > 0:17:02But you can really taste the pears, which is a good thing.
0:17:02 > 0:17:04That's good, I'm pleased.
0:17:04 > 0:17:08The chocolate cake is delicious, but I can't taste the pear.
0:17:08 > 0:17:11The pear doesn't have a very strong flavour anyway.
0:17:11 > 0:17:14- That's why I poached it in the wine. - Unfortunately, we've lost the wine.
0:17:14 > 0:17:17Sure you didn't have a little tipple before you started?
0:17:17 > 0:17:22I love the way you've built the structure of the pears on there.
0:17:22 > 0:17:24Very professional when you look at it.
0:17:24 > 0:17:28- You've actually managed to hold the pear flavour.- Oh, really?
0:17:28 > 0:17:30- It's so delicious.- Oh, good.
0:17:30 > 0:17:35The decoration you've managed to get is quite even and well structured.
0:17:40 > 0:17:43I had a worry that it would be too sweet.
0:17:43 > 0:17:46- It's not at all too sweet. - Thank you.
0:17:46 > 0:17:48- Doesn't it look tempting? - I love that.
0:17:48 > 0:17:51The passion fruit you put in at the beginning?
0:17:51 > 0:17:53Well, I just made a syrup with the passion fruit,
0:17:53 > 0:17:55then I did the pineapple.
0:17:55 > 0:17:59Pretty unusual to have passion fruit heated.
0:17:59 > 0:18:02- It loses some of its flavour. - Yeah, it's not as intense, is it?
0:18:02 > 0:18:05It does look so inviting.
0:18:05 > 0:18:08Everything is in the right proportion.
0:18:08 > 0:18:09That's delicious.
0:18:09 > 0:18:13- It tastes really good.- I'm actually struggling to find something
0:18:13 > 0:18:17to have a go at - flavour, texture, colour, well done.
0:18:17 > 0:18:20I'm going to bundle him out before he can say anything negative.
0:18:26 > 0:18:31I think it looks... I think it could be better.
0:18:31 > 0:18:35- Looks can be deceiving. - It's a very, very close texture.
0:18:41 > 0:18:45The tomato has added moisture, but hasn't added any taste.
0:18:45 > 0:18:48It's almost immaterial that it's there.
0:18:48 > 0:18:52That's what the jam was there for, but I forgot to put it in.
0:18:52 > 0:18:54That's probably why the taste isn't there.
0:18:54 > 0:18:57- It's just predominately a very dense ginger cake.- Yeah.
0:18:57 > 0:19:01So how do you think it went then, Professor Cake Maker?
0:19:01 > 0:19:03- It might be under-baked. - Why do you think that?
0:19:03 > 0:19:08Because it was raw five minutes before I took it out!
0:19:09 > 0:19:10It's fine underneath.
0:19:10 > 0:19:13I think it's actually baked all right.
0:19:13 > 0:19:15I don't think there's a problem with that.
0:19:19 > 0:19:24- Actually, the parsnip is not coming through strongly as parsnip.- No.
0:19:24 > 0:19:28But very brave to put that parsnip in, even though we can't find it.
0:19:28 > 0:19:32- I just got a lovely bit of parsnip. - Did you?- It was really nice.
0:19:32 > 0:19:34Mmm. It's tasty.
0:19:37 > 0:19:40It was cooked. It was cooked! Who'd have thought?
0:19:40 > 0:19:44I just thought, it being the first bake, try and push the boat out.
0:19:44 > 0:19:48Unfortunately, this time it's not gone according to plan.
0:19:48 > 0:19:52They didn't have any criticisms, which just blew me away.
0:19:52 > 0:19:54A real fillip, as one might say.
0:19:54 > 0:19:56Mary Berry said it was scrummy,
0:19:56 > 0:19:59which is amazing. Really properly amazing.
0:20:01 > 0:20:03The worst our bakers can expect
0:20:03 > 0:20:05is a dressing down from the baking silverback Paul Hollywood
0:20:05 > 0:20:07or a frown from Mary Berry,
0:20:07 > 0:20:09so spare a thought for the 13th century baker who,
0:20:09 > 0:20:11if they produced a sub-standard loaf,
0:20:11 > 0:20:15would face imprisonment or being pelted with rotten fruit.
0:20:15 > 0:20:19800 years ago, ordinary people didn't have ovens at home
0:20:19 > 0:20:24and were at the mercy of bakers for their daily bread.
0:20:24 > 0:20:26In 1266, the government introduced a new law
0:20:26 > 0:20:29called the Assize of Bread and Ale
0:20:29 > 0:20:32and any baker seen to be flouting this would be sent here,
0:20:32 > 0:20:36to the Bakers' Hall, to face trial at the Court of Halimote.
0:20:36 > 0:20:39The law spelled out exactly what a loaf should weigh, cost,
0:20:39 > 0:20:42and the quality of bread expected.
0:20:42 > 0:20:43So, if you were a medieval baker,
0:20:43 > 0:20:47this would've been the last place you wanted to end up.
0:20:47 > 0:20:51The court beadle was in charge of tracking down the culprits and bringing them to justice.
0:20:51 > 0:20:56The position still exists today, but his role is now purely ceremonial.
0:20:56 > 0:20:57So, Neil, I'm a bad baker.
0:20:57 > 0:21:01My scones are scandalous, my cottage loaf is a crime against gluten,
0:21:01 > 0:21:04but it's my first offence. What's going to happen to me?
0:21:04 > 0:21:07Well, the Beadle of the day would have summoned
0:21:07 > 0:21:09a man with a horse and a stretcher,
0:21:09 > 0:21:11or a hurdle, and they would have been tied to the hurdle
0:21:11 > 0:21:13by their wrists and feet
0:21:13 > 0:21:14and dragged through the city
0:21:14 > 0:21:17so everyone can see that you've been caught producing illicit bread.
0:21:17 > 0:21:19Just one duff loaf and suddenly
0:21:19 > 0:21:22you're strapped to a gurney and being paraded around...?
0:21:22 > 0:21:24You are, but the fact of the matter
0:21:24 > 0:21:28was that people were putting things like cobwebs and sand
0:21:28 > 0:21:33and all sorts of illicit products in the bread, which could kill someone.
0:21:33 > 0:21:36For bakers that continually flouted the law,
0:21:36 > 0:21:39being dragged through the streets of medieval London
0:21:39 > 0:21:40was just the beginning.
0:21:40 > 0:21:43Neil, why have you brought me here?
0:21:43 > 0:21:46This would be the place where, for the second offence,
0:21:46 > 0:21:47they would be brought,
0:21:47 > 0:21:50where the pillory would be set - at the Royal Exchange -
0:21:50 > 0:21:52and a pillory always had to be on a junction.
0:21:52 > 0:21:54You could come from north, south, east or west.
0:21:54 > 0:21:57To get the maximum amount of people to stare and laugh?
0:21:57 > 0:21:59No, just to throw the rotten fruit.
0:21:59 > 0:22:03So we know that the second offence you basically get a face smoothie.
0:22:03 > 0:22:06But the third offence, what happens then?
0:22:06 > 0:22:09The third is the most extreme and that would be myself
0:22:09 > 0:22:12and a bailiff going round to the errant baker
0:22:12 > 0:22:13and smashing their ovens
0:22:13 > 0:22:17so they were no longer able to operate in the city.
0:22:17 > 0:22:19- How many ovens do you smash nowadays?- None.
0:22:19 > 0:22:23- There's real disappointment there, isn't there?- There is.
0:22:23 > 0:22:26It wasn't until the 19th century that the law was repealed,
0:22:26 > 0:22:28bringing an end to such punishments.
0:22:28 > 0:22:30Nowadays, an icy glare from Paul and Mary
0:22:30 > 0:22:33is more than enough to bring our bakers into line.
0:22:42 > 0:22:43For the second test,
0:22:43 > 0:22:47all the bakers will be given the same surprise recipe,
0:22:47 > 0:22:50allowing the judges to directly compare their results.
0:22:50 > 0:22:53Bakers, adopt the brace position,
0:22:53 > 0:22:56this is your first technical challenge.
0:22:56 > 0:22:59The challenge is judged blind,
0:22:59 > 0:23:02so Paul and Mary please retire to your secret tepee.
0:23:04 > 0:23:08Now, this technical challenge is actually Paul Hollywood's recipe -
0:23:08 > 0:23:13no pressure - and this recipe is for a classic 1970s' staple,
0:23:13 > 0:23:15rum baba, OK?
0:23:15 > 0:23:19So what we're looking for are four perfect babas
0:23:19 > 0:23:22with cream in the middle and perfectly sliced fruit on top.
0:23:22 > 0:23:26So you've got three hours to bake and present your babas.
0:23:26 > 0:23:29- On your marks... - Get set...- Bake.- Bake.
0:23:29 > 0:23:32All the bakers have the same ingredients
0:23:32 > 0:23:36and the same very basic recipe, so they'll have to rely
0:23:36 > 0:23:38on their baking instincts
0:23:38 > 0:23:39to produce baba perfection.
0:23:41 > 0:23:43Could be hit and a miss with this.
0:23:43 > 0:23:46The baba is believed to be a descendant of a cake called babka,
0:23:46 > 0:23:47Polish for "grandmother".
0:23:47 > 0:23:52It's unusual, as it uses yeast as a raising agent.
0:23:52 > 0:23:54I'm quite afraid of this recipe.
0:23:54 > 0:23:56The bakers should be used to working with yeast in bread making.
0:23:56 > 0:24:00I've got no idea what I'm doing!
0:24:00 > 0:24:03But applying these techniques to a cake mix
0:24:03 > 0:24:05could be a step into the unknown.
0:24:05 > 0:24:08It's a tricky one. It's basically a yeasted cake.
0:24:08 > 0:24:12We've filled it with Chantilly cream and then topped it with fresh fruit.
0:24:12 > 0:24:16Those are absolute perfection. Where could they go wrong?
0:24:16 > 0:24:19I reckon there's going to be a few heads scratching on this one.
0:24:19 > 0:24:22It is a hybrid between bread and cake
0:24:22 > 0:24:26and the batter/soft dough is extremely difficult to make.
0:24:26 > 0:24:29So this is quite confusing for our bakers.
0:24:29 > 0:24:31I think a lot of them will be perplexed
0:24:31 > 0:24:33and I'm sure that most of them
0:24:33 > 0:24:35wouldn't have made anything quite like this before.
0:24:35 > 0:24:39And I hope you've given them lots of instruction.
0:24:39 > 0:24:41I've given them some.
0:24:41 > 0:24:44Once the ingredients of flour, yeast, eggs,
0:24:44 > 0:24:49sugar and butter are combined, the mixture requires kneading.
0:24:49 > 0:24:51It's just, like, strange really.
0:24:51 > 0:24:55But the high liquid content from the beaten egg means
0:24:55 > 0:24:58the texture of this thick dough might be unfamiliar.
0:24:58 > 0:25:00Oh, my God, get off. Oh, my God.
0:25:01 > 0:25:03This is not going to go well, is it?
0:25:03 > 0:25:07The dough is so delicate that 16th century pastry chefs
0:25:07 > 0:25:10were said to rest it on an eiderdown before baking.
0:25:10 > 0:25:14One of my favourite cookbooks is an old dairy cookbook of Mum's
0:25:14 > 0:25:18back from the '70s and there's a big glossy picture of rum babas
0:25:18 > 0:25:20so I instantly thought of that cookbook
0:25:20 > 0:25:23and thought, "Gosh, I wish I'd have read it now!"
0:25:23 > 0:25:2637-year-old Natasha is a midwife who lives and works
0:25:26 > 0:25:28in Tamworth in the West Midlands.
0:25:28 > 0:25:30Now her two daughters are teenagers,
0:25:30 > 0:25:33she aims to spend more time raising cakes.
0:25:33 > 0:25:38- Do you find it relaxing, working with dough?- Yes.
0:25:38 > 0:25:41I suppose I've got to say that, Mr Hollywood might be listening.
0:25:41 > 0:25:43- Have you ever made one of these before?- No, no.
0:25:43 > 0:25:45But are you good in a crisis?
0:25:45 > 0:25:47Ask me in an hour's time and I'll tell you.
0:25:47 > 0:25:51I was very happy to see this recipe come up.
0:25:51 > 0:25:52Can I explain how happy?
0:25:52 > 0:25:54I'm obviously setting myself up for a fall now,
0:25:54 > 0:25:57but I made a really big rum baba last week.
0:25:57 > 0:26:00Or actually, I used whisky, I didn't use rum, but I'm Scottish.
0:26:02 > 0:26:05Once kneaded, the dough has to prove...
0:26:05 > 0:26:06Good luck.
0:26:06 > 0:26:09..until it's doubled in size...
0:26:10 > 0:26:13..which gives the bakers time to line their baba tins.
0:26:13 > 0:26:16I covered my tins with butter and flour
0:26:16 > 0:26:22and it's meant to be butter and sugar, so... Completely stupid.
0:26:22 > 0:26:25Once proved, the dough should be soft enough
0:26:25 > 0:26:29to be piped into its mould and then proved for a second time.
0:26:29 > 0:26:33I have a firmer dough and so I'm rolling it, rather than pipe it.
0:26:33 > 0:26:37Maybe it should be more liquidy, I don't know.
0:26:37 > 0:26:39Now, I'm thinking, Brendan, that, like myself,
0:26:39 > 0:26:41- you might have been around in the '70s?- I was.
0:26:41 > 0:26:44I made these about 25 whatever it was, years ago.
0:26:44 > 0:26:45You've actually made a baba?
0:26:45 > 0:26:47Oh yes, but it's so long ago, I don't think it counts!
0:26:47 > 0:26:50Were you a bit of a groovster?
0:26:50 > 0:26:53No. I mean, I liked Gloria Gaynor.
0:26:53 > 0:26:55I was very good with my dips at the discos, so...
0:26:55 > 0:26:56Show me a dip, please.
0:26:56 > 0:26:59- But I've been... - Brendan, dip for me, please.
0:26:59 > 0:27:02- There's a little wiggle you have to do!- Oh, one of these?
0:27:02 > 0:27:04- Exactly.- Like this. - You shimmy a bit.- Yeah!
0:27:06 > 0:27:1063-year-old Brendan is a semi-retired recruitment consultant...
0:27:10 > 0:27:13but now has the time to indulge his passion for music and baking,
0:27:13 > 0:27:17which he first discovered as a child growing up in rural Ireland.
0:27:19 > 0:27:21You have a disaster.
0:27:21 > 0:27:24I put a damp towel over them to protect them and it's stuck to it.
0:27:26 > 0:27:28It's not going to plan, as it were.
0:27:29 > 0:27:33- Hi.- Danny.- Yes. - Two words.- Yeah.- Rum baba.
0:27:33 > 0:27:36Yeah. And a completely foreign language to me.
0:27:36 > 0:27:38Does this feel slightly exam-like?
0:27:38 > 0:27:41You know, when you wake up in the middle of the night sometimes
0:27:41 > 0:27:44- and you think, "I haven't revised"? - Or you have no pants on.
0:27:44 > 0:27:46- Yes, yes. This is everybody's looking at me and I'm naked.- Yes.
0:27:46 > 0:27:48This is a no pants moment, Danny.
0:27:48 > 0:27:51Raised in Manchester, 45-year-old Danny
0:27:51 > 0:27:54is an intensive care consultant working in Sheffield.
0:27:54 > 0:27:59A keen traveller, she's researched baking from all over the world.
0:27:59 > 0:28:01I would try a new recipe, but this is different
0:28:01 > 0:28:05because somebody's going to judge it and I can't put it in the bin.
0:28:07 > 0:28:10So...here's hoping.
0:28:10 > 0:28:15Paul's recipe only states that babas should be baked in a hot oven,
0:28:15 > 0:28:19leaving some bakers room to experiment.
0:28:19 > 0:28:20I'm stuck.
0:28:20 > 0:28:23I don't know whether just to bake them or to do a bain marie,
0:28:23 > 0:28:24I'm just not sure.
0:28:24 > 0:28:27Something's telling me to do a bain marie,
0:28:27 > 0:28:29but it might be the wrong decision.
0:28:31 > 0:28:33It's a big decision, this is.
0:28:33 > 0:28:36It could all go wrong, couldn't it? If I take the wrong path.
0:28:39 > 0:28:41What the hell, I'm going to do the bain marie.
0:28:41 > 0:28:46I don't think it'll do any damage.
0:28:46 > 0:28:49All done now. I can't turn back.
0:28:54 > 0:28:57So you seem very, very relaxed. It's all under control?
0:28:57 > 0:29:00My mum always said that stress in baking tastes terrible,
0:29:00 > 0:29:02so I'm going to apply that principle
0:29:02 > 0:29:05and just try and be cool, calm and collected.
0:29:05 > 0:29:08But some people think maybe baking is, you know,
0:29:08 > 0:29:11- traditionally maybe as a more sedate, older person's thing?- Yeah.
0:29:11 > 0:29:13So why are you so drawn to it?
0:29:13 > 0:29:16I think that baking is the biggest fashion there is at the minute.
0:29:16 > 0:29:19I still go out to clubs and I can come home and make a cake.
0:29:19 > 0:29:20What's wrong with that?
0:29:20 > 0:29:23Big sponge, little sponge. Big sponge, little sponge.
0:29:23 > 0:29:24Exactly, that's how we do it!
0:29:26 > 0:29:2922-year-old law student John left Oxford University
0:29:29 > 0:29:32to study in Manchester, so he could live nearer his family.
0:29:32 > 0:29:35He was taught to bake by his mum
0:29:35 > 0:29:39and has always relied on her advice when trying new recipes.
0:29:39 > 0:29:42I'm just worried cos I didn't put any sugar in the actual dough
0:29:42 > 0:29:45and I think a few people have, but it wasn't very clear.
0:29:45 > 0:29:48But...I should have known, I should have known.
0:29:53 > 0:29:56They're going quite brown quite quickly...
0:29:56 > 0:29:59so I turned it down. I don't want them to collapse.
0:29:59 > 0:30:01An enriched dough needs a high heat to rise,
0:30:01 > 0:30:04but the added sugar means they're more sensitive to burning.
0:30:04 > 0:30:06I think that's a bit of sugar
0:30:06 > 0:30:09that's perhaps caught around the edges there,
0:30:09 > 0:30:10you know, when I lined the tin?
0:30:10 > 0:30:11Mmm.
0:30:12 > 0:30:14One hour remaining.
0:30:17 > 0:30:18Always happens.
0:30:21 > 0:30:24Hmm, how does one get this out?
0:30:24 > 0:30:26But this is just stuck fast.
0:30:29 > 0:30:33Removing a baba from its tin is a delicate operation.
0:30:33 > 0:30:35Come on, you beauty.
0:30:35 > 0:30:37Please come out.
0:30:39 > 0:30:41If the soft texture isn't treated with enough care,
0:30:41 > 0:30:43it's liable to rip.
0:30:43 > 0:30:45Uh-oh.
0:30:45 > 0:30:47Oh dear, that's not good.
0:30:47 > 0:30:48Oh, oh.
0:30:48 > 0:30:50Just kept it together.
0:30:50 > 0:30:51Oh.
0:30:55 > 0:30:58Oh, I've...messed up big style here.
0:30:58 > 0:31:03I've put salt in with the tin, rather than sugar.
0:31:03 > 0:31:05That is disgusting.
0:31:08 > 0:31:12That's going to put me in the bad books from the start, really.
0:31:12 > 0:31:16It's going, you know, John's the boy who...messed around with salt.
0:31:16 > 0:31:19Oh. It's all gone wrong!
0:31:19 > 0:31:22My gamble didn't pay off.
0:31:22 > 0:31:23They're all stuck into the dish.
0:31:23 > 0:31:25It's all gone wrong, Mel. It's all gone wrong.
0:31:25 > 0:31:27What's going on? Tell me.
0:31:27 > 0:31:28They're all rubbish.
0:31:28 > 0:31:29Oh.
0:31:29 > 0:31:32I've made the wrong decision, haven't I?
0:31:32 > 0:31:36So, could be all over for me now, so... Oh, well!
0:31:38 > 0:31:41I'm just trying to slice off the saltiest part of the baba.
0:31:41 > 0:31:44I'm fighting for my place in the competition now.
0:31:45 > 0:31:48When everything goes right and everyone's getting along,
0:31:48 > 0:31:50it seems like it's not a competition.
0:31:50 > 0:31:52But as soon as something goes wrong,
0:31:52 > 0:31:55you realise that you could lose your place here.
0:31:56 > 0:32:00The syrup for the baba is made from sugar, water and rum.
0:32:00 > 0:32:03Quite a lot.
0:32:03 > 0:32:06It should be heated long enough to burn off the alcohol, whilst keeping
0:32:06 > 0:32:09the distinctive flavour that gives the baba its name.
0:32:09 > 0:32:12Most of the alcohol is going up into my face at the moment,
0:32:12 > 0:32:16so if I start to stop making sense, then stop me!
0:32:16 > 0:32:19This is just quite an easy way to soak a baba.
0:32:20 > 0:32:25I'll just chuck them back in the tins and they slowly soak up all this goo.
0:32:26 > 0:32:28Oh, dear!
0:32:31 > 0:32:33They're a mess. Oh, I'm embarrassed.
0:32:33 > 0:32:35I can't serve these.
0:32:35 > 0:32:39Natasha isn't the only baker concerned about presentation.
0:32:39 > 0:32:43I'm thinking that, if I can make a caramel cage to go over the top,
0:32:43 > 0:32:45it might look quite nice and I've got a bit of time.
0:32:45 > 0:32:49From a presentation perspective, it should look pretty good,
0:32:49 > 0:32:51but also it's going to give it some real nice crunch.
0:32:51 > 0:32:5643-year-old father of two, Peter, is a sales manager from Windsor.
0:32:57 > 0:32:59His cakes are in constant demand at meetings
0:32:59 > 0:33:01and at birthday parties
0:33:01 > 0:33:03for his son Harry's school friends.
0:33:03 > 0:33:06Now, that is what I call gilding the lily!
0:33:06 > 0:33:09We asked for rum babas, they're not difficult enough for you, are they?
0:33:09 > 0:33:12This is, what, you've had two minutes off?
0:33:12 > 0:33:16It hinges on the fact that I have not got a clue on what I'm doing
0:33:16 > 0:33:18in terms of making a rum baba.
0:33:18 > 0:33:19So it's smoke and mirrors?
0:33:19 > 0:33:23So I'm thinking, nice presentation may hide a multitude of sins.
0:33:24 > 0:33:31Bakers, five minutes to go. Time to primp and slightly panic.
0:33:33 > 0:33:36Each baba must be filled with a chantilly cream
0:33:36 > 0:33:39and topped with fresh fruit.
0:33:39 > 0:33:44I'm trying to...make them look presentable.
0:33:48 > 0:33:50Some kind of miracle.
0:33:54 > 0:34:00Barbapapas and Barbamamas, you have one minute left.
0:34:01 > 0:34:04I know this is not going to be good.
0:34:07 > 0:34:09I'm happy with that.
0:34:09 > 0:34:10It's a disappointment and even worse
0:34:11 > 0:34:14cos it's Mr Hollywood's recipe, so he's just going to annihilate me,
0:34:14 > 0:34:16you see, cos I've just destroyed it.
0:34:19 > 0:34:24Bakers, time is up, so if you'd all like to bring your babas over
0:34:24 > 0:34:27to the altar and place them behind the photograph of yourself.
0:34:27 > 0:34:31Technical challenges are judged blind, meaning that Mary and Paul
0:34:31 > 0:34:35will have no idea whose baba they are biting into.
0:34:35 > 0:34:39This particular recipe I've had for over 20 years
0:34:39 > 0:34:41and I'm very proud of it.
0:34:43 > 0:34:46OK, Mary, shall we try from this side?
0:34:46 > 0:34:48The colour's not bad, quite even.
0:34:48 > 0:34:49They look quite attractive.
0:34:51 > 0:34:52Taste isn't too bad.
0:34:52 > 0:34:56This one's had some serious issues.
0:34:56 > 0:34:57They've had problems with the dough.
0:34:57 > 0:35:00They probably haven't blended it together properly, worked it.
0:35:00 > 0:35:03I'll talk to this person later.
0:35:03 > 0:35:08This has been trimmed to fit. This has been over-proved.
0:35:08 > 0:35:10When you say over-proved, you can see there's a ridge here
0:35:10 > 0:35:14and that means that it's come above and it should be sort of level.
0:35:14 > 0:35:18Right, this one, someone's decided that my recipe wasn't quite
0:35:18 > 0:35:21good enough and decided to put a sugar cage on the top of it.
0:35:21 > 0:35:22It's well done, come on.
0:35:22 > 0:35:25No, you're covering up cos you're trying to hide something.
0:35:25 > 0:35:28Now, that really does taste of a rum baba.
0:35:28 > 0:35:31It's got a nice flavour there, the texture's good.
0:35:31 > 0:35:35Now, just don't. Isn't he unkind?
0:35:35 > 0:35:37Let's have a look at this one.
0:35:37 > 0:35:38This has had a good soaking.
0:35:38 > 0:35:41- That's what I like.- It's got a bit of a ridge round the outside.
0:35:41 > 0:35:43That's over-proving again.
0:35:43 > 0:35:44It's over-proven again.
0:35:44 > 0:35:46This one's been over-proved again.
0:35:46 > 0:35:48Big fat bottom on that one as well.
0:35:48 > 0:35:53The structure's quite dense, but it's not bad, though.
0:35:53 > 0:35:54It tastes all right.
0:35:54 > 0:35:57This is an interesting one, cos it's all been cut, look.
0:35:57 > 0:35:59The tops have all been cut off.
0:36:00 > 0:36:02It's a bit dry here.
0:36:05 > 0:36:08The syrup has only got halfway down.
0:36:08 > 0:36:10- Oh, jeez.- What is it, Paul?
0:36:10 > 0:36:12There's too much salt in there.
0:36:12 > 0:36:15- It is dead salty.- Urgh.
0:36:15 > 0:36:16Oh!
0:36:16 > 0:36:19This one, there was a problem getting it out of the tin,
0:36:19 > 0:36:21- wasn't there?- Mmm, that was stuck.
0:36:21 > 0:36:22The syrup has gone through.
0:36:22 > 0:36:24It's not bad.
0:36:28 > 0:36:30Oh, no.
0:36:30 > 0:36:34It's been over baked, this one. It's got such a dense crust on it.
0:36:34 > 0:36:39Let's move on to this thing. It's had a few issues, this one.
0:36:40 > 0:36:41I know he's not going to say nice things.
0:36:41 > 0:36:44They've stuck, they haven't risen,
0:36:44 > 0:36:47they haven't fermented it. They've had serious timing issues.
0:36:47 > 0:36:51This one isn't too bad. It's soaked, which is good.
0:36:51 > 0:36:53The cream's been kept in the middle.
0:36:53 > 0:36:56It's not over proved. Yeah, it's not too bad.
0:36:56 > 0:36:59But all of you, well done for trying it anyway.
0:36:59 > 0:37:01We're now going to mark you 12 to 1.
0:37:01 > 0:37:03That's that one, isn't it?
0:37:03 > 0:37:04This one?
0:37:04 > 0:37:07- That one's pretty bad. - That's pretty bad.
0:37:07 > 0:37:09This one here was very good.
0:37:09 > 0:37:10That one's quite nice.
0:37:12 > 0:37:18Right, the person in last place is...
0:37:18 > 0:37:19this one.
0:37:19 > 0:37:21This is me.
0:37:21 > 0:37:24Something drastic has gone wrong with the dough
0:37:24 > 0:37:26and it's been boiled to death.
0:37:26 > 0:37:29- And number 11 is here.- That's me.
0:37:29 > 0:37:32Dusting the tins, I put salt in the tin instead of sugar.
0:37:32 > 0:37:36Tenth place is this one. What happened?
0:37:36 > 0:37:38I couldn't get it to pipe,
0:37:38 > 0:37:42so I put a cloth over it for the second prove and it stuck to it.
0:37:42 > 0:37:44Yeah. You'll know now for next time.
0:37:44 > 0:37:49Then we come to number nine and that was the one that was...
0:37:49 > 0:37:50Yeah.
0:37:50 > 0:37:54Ryan, Danny, Manisha, Cathryn and Victoria
0:37:54 > 0:37:57all produced decent enough babas to keep them out of the spotlight.
0:37:57 > 0:38:01And number three is right here.
0:38:01 > 0:38:04You got a really good ticking off for that, didn't you?
0:38:04 > 0:38:08But, you see, you came quite high up with your rum baba underneath.
0:38:08 > 0:38:09Number two is this one.
0:38:09 > 0:38:13And number one, in all its glory.
0:38:15 > 0:38:16SHE LAUGHS
0:38:16 > 0:38:18Oh, my God.
0:38:18 > 0:38:20But you've all done...
0:38:20 > 0:38:23not bad. Some better than others.
0:38:23 > 0:38:25But tomorrow's the big one.
0:38:25 > 0:38:29Do you know what? I know it's only four little cakes,
0:38:29 > 0:38:32but it's, like, monumental to me. It's amazing.
0:38:32 > 0:38:34I was just begging for the ground to open up
0:38:34 > 0:38:36and just swallow the babas down.
0:38:36 > 0:38:39The most important thing about this process is to learn things.
0:38:39 > 0:38:41That's what I'm going to say, anyway.
0:38:41 > 0:38:43I suppose I've wanted to play safe in this whole process
0:38:43 > 0:38:46and I thought, "Come on, take a bit of a risk."
0:38:46 > 0:38:47Look where it got me.
0:38:47 > 0:38:51In order to do well, tomorrow's got to go without a hitch.
0:38:51 > 0:38:52It's just got to be perfect.
0:38:58 > 0:39:00There's one cake challenge remaining,
0:39:00 > 0:39:04a last opportunity to claim the crown of this week's star baker.
0:39:04 > 0:39:08And a final chance to avoid having to leave the Bake Off.
0:39:08 > 0:39:13Victoria and Sarah-Jane really came out on top.
0:39:13 > 0:39:16These two have basically started to step away from the pack.
0:39:16 > 0:39:20This then causes a little bit of rift amongst all of them. They're all quite friendly at the beginning,
0:39:20 > 0:39:24- then this competition steps up. - He lives for this bit.- He loves it.
0:39:24 > 0:39:26It's about the pressure and which one of them
0:39:26 > 0:39:28is going to really start pushing it.
0:39:28 > 0:39:31Who's not quite got the technical expertise?
0:39:31 > 0:39:34Ryan and Stuart are the two that I think are in a bit of trouble.
0:39:34 > 0:39:37Stuart's main problem was that tomato cake.
0:39:37 > 0:39:40He'd really tried to be original, but it just didn't work.
0:39:40 > 0:39:43And then, when you move to Ryan, that upside down cake,
0:39:43 > 0:39:45the textures were very, very wrong.
0:39:45 > 0:39:48I'd throw Natasha in there as being the lowest part
0:39:48 > 0:39:51- of the technical challenge. - She had totally the wrong method.
0:39:51 > 0:39:52The most spectacular fall from grace was John,
0:39:52 > 0:39:56who had that fabulous toffee apple upside-down cake
0:39:56 > 0:39:58and then put salt instead of sugar.
0:39:58 > 0:40:00You tasted first and your face.
0:40:00 > 0:40:03But the show stopper today is full of surprises
0:40:03 > 0:40:07and full of things that can go wrong. I can see trouble today.
0:40:07 > 0:40:08- You can see trouble ahead.- I can.
0:40:08 > 0:40:13On that positive note, let's enjoy the show stopper.
0:40:17 > 0:40:18Morning, all.
0:40:18 > 0:40:21Now, today we're going to ask you to do a hidden design cake.
0:40:21 > 0:40:26So, when you slice into it, reveals a hidden design or pattern.
0:40:26 > 0:40:28Now, you've got five hours on the clock. So...
0:40:28 > 0:40:31- On your marks.- Get set.- Bake.- Bake.
0:40:32 > 0:40:36To create a cake using different layers and shapes of coloured sponge
0:40:36 > 0:40:39that reveal a hidden design when it's cut
0:40:39 > 0:40:40requires meticulous planning.
0:40:42 > 0:40:45Divide by four.
0:40:45 > 0:40:47What is hidden inside must be something that,
0:40:47 > 0:40:49the very first time you see it,
0:40:49 > 0:40:51you think, "Oh gosh! Oh, isn't that special?"
0:40:51 > 0:40:54They won't know what it looks like until we cut into it,
0:40:54 > 0:40:56that's the tricky bit.
0:40:56 > 0:40:58They have to be well rehearsed.
0:40:58 > 0:41:01This has got to be perfection.
0:41:01 > 0:41:03Recipes are placed alongside blueprints
0:41:03 > 0:41:06and diagrams that the bakers have measured up at home.
0:41:06 > 0:41:08I'm not good at 3D.
0:41:08 > 0:41:11When I did mechanical and spatial awareness at school,
0:41:11 > 0:41:12I'm rubbish at it.
0:41:12 > 0:41:16It's a nice concept, but it's really a menacing task for us bakers,
0:41:16 > 0:41:19so whoever invented it, I'm cursing their name right now.
0:41:19 > 0:41:23Most of the bakers are using a basic Victoria sponge mix,
0:41:23 > 0:41:27then adding food colouring to create their hidden design.
0:41:27 > 0:41:29I'm trying to avoid using food colouring as much as I can,
0:41:29 > 0:41:33but this strawberry layer with the, kind of, natural red food colouring
0:41:33 > 0:41:36gives it a kind of orangey tint, which is quite nice
0:41:36 > 0:41:40but, if you use too much of it, you can get a beetroot flavour,
0:41:40 > 0:41:41which is what it's made from, partly.
0:41:41 > 0:41:45James is using all natural flavours and colourings
0:41:45 > 0:41:50to create a sunset ensconced inside his Simmer Dim Sunset Cake.
0:41:50 > 0:41:52So you've actually used proper flavours,
0:41:52 > 0:41:54- quite strong flavours in the Genoese?- Yeah.
0:41:54 > 0:41:57- Impressive.- Yeah, the only thing about it is it is very large.
0:41:57 > 0:42:01- It is extraordinarily large. - That's never an issue here.
0:42:01 > 0:42:04James, could you have a try at opening that for me?
0:42:04 > 0:42:06- Cos it's just...- Yeah. - Would you mind?
0:42:06 > 0:42:09I'm going to start and colour the gradients of sponge now
0:42:09 > 0:42:12in different colours, so I'm starting with the light pink,
0:42:12 > 0:42:15then I'll put some more sponge batter back in, whisk it up
0:42:15 > 0:42:18and add more colouring, so I've got four different shades of colour.
0:42:18 > 0:42:21- No?- No.
0:42:21 > 0:42:24Natasha's baking four different coloured sponges.
0:42:24 > 0:42:27She's going to soak them in rose syrup and hide them
0:42:27 > 0:42:29under butter icing, piped into the shape of roses.
0:42:29 > 0:42:32When I originally compiled the recipe,
0:42:32 > 0:42:34I wondered if it was too simple,
0:42:34 > 0:42:36but I think after my technical challenge yesterday,
0:42:36 > 0:42:39I'm glad to have something that's got less chance of failure
0:42:39 > 0:42:40and isn't too complicated.
0:42:43 > 0:42:44I played around with a few ideas and,
0:42:44 > 0:42:48cos it's the Jubilee year, go quite patriotic.
0:42:48 > 0:42:50It's the Queen's Jubilee,
0:42:50 > 0:42:53it's the Olympics in Great Britain, it's the Great British Bake Off.
0:42:53 > 0:42:57I'm going for a Union Jack cake.
0:42:57 > 0:43:01I'm doing a Union Jack hidden design cake.
0:43:01 > 0:43:05Peter and Stuart have to bake red, white and blue sponges,
0:43:05 > 0:43:07slice them into perfectly proportioned pieces
0:43:07 > 0:43:11that will reveal the Union Flag when the cake is cut.
0:43:11 > 0:43:16Peter's mix is simple, but Stuart's flavouring his with lemon
0:43:16 > 0:43:19and he's replacing some of the flour with almonds and pistachio nuts.
0:43:19 > 0:43:21It's all about the consistency of the sponge.
0:43:21 > 0:43:23At the end of the day, flavour's part of it.
0:43:23 > 0:43:26The construction is going to be difficult enough.
0:43:26 > 0:43:29Well, because of the nature of the cake, there's not much flour in it,
0:43:29 > 0:43:32so it's actually a bit tricky to kind of carve as well,
0:43:32 > 0:43:35- so that's going to be...- I'm in agony already.- ..the pressure point.
0:43:35 > 0:43:37Well, I'm looking forward to seeing how it turns out.
0:43:37 > 0:43:41Oh, good. Well, hopefully I'll give you something to behold.
0:43:42 > 0:43:47Timing is critical. The bakers will struggle to construct their designs
0:43:47 > 0:43:50without perfectly risen pieces of cake.
0:43:50 > 0:43:53Because the sponge is so thin, I'm only baking it for eight minutes.
0:43:53 > 0:43:55If you're half a minute out in the baking,
0:43:55 > 0:43:58it'll just crack and break up.
0:43:58 > 0:44:01Ryan's making an Italian meringue mousse set around pieces of sponge.
0:44:01 > 0:44:02When his cake is cut into,
0:44:02 > 0:44:06it should reveal multi-coloured and flavoured flowers.
0:44:06 > 0:44:11This one I can't use. This is a bit too bubbly.
0:44:11 > 0:44:14A little bit tense cos there's more pressure on today to get it right.
0:44:21 > 0:44:23They're done.
0:44:30 > 0:44:34It's sunk a little bit too much than I actually anticipated,
0:44:34 > 0:44:36so I'm going to struggle getting the bits off.
0:44:41 > 0:44:44I've taken the nursery rhyme Four And Twenty Blackbirds
0:44:44 > 0:44:49and so I'm making a pie and then when you cut into it there should,
0:44:49 > 0:44:54touch wood, be the blackbird's head and the beak and the maid's nose.
0:44:54 > 0:44:56You're making a pie with cake.
0:44:56 > 0:44:57Yes.
0:44:57 > 0:45:00Sing A Song Of Sixpence is the inspiration
0:45:00 > 0:45:02for Victoria's show stopper,
0:45:02 > 0:45:04where four different coloured sponges should reveal
0:45:04 > 0:45:07a blackbird holding a maid's nose.
0:45:08 > 0:45:10Here's the beak.
0:45:13 > 0:45:14And the nose.
0:45:15 > 0:45:17And the head.
0:45:17 > 0:45:19All looks a bit revolting, sort of like a Dr Who set,
0:45:19 > 0:45:22but in there lies a nursery rhyme.
0:45:23 > 0:45:25Whoa.
0:45:25 > 0:45:28I know it looks a bit messy, but it's all under control,
0:45:28 > 0:45:30even though it doesn't look like it.
0:45:32 > 0:45:35I'm going to have a image of a cupcake inside,
0:45:35 > 0:45:38which is going to be three different colours
0:45:38 > 0:45:40and three different berry flavours.
0:45:40 > 0:45:43Cathryn has to scoop out the centre of her sponge,
0:45:43 > 0:45:46colour it, flavour it and then replace it.
0:45:46 > 0:45:49I'm packing it in quite densely so that when it cuts,
0:45:49 > 0:45:52it doesn't all crumble away.
0:45:52 > 0:45:55Sarah-Jane is using little cakes to make a big cake
0:45:55 > 0:45:57with a crown in the middle.
0:45:57 > 0:45:58How you getting on?
0:45:58 > 0:46:02- The cake going up the side makes the edges.- Yep.
0:46:02 > 0:46:05And then that makes the middle.
0:46:05 > 0:46:10I've only got one of these, so if I mess it up - a bit of a disaster.
0:46:10 > 0:46:13We've moved out of baking in a sense
0:46:13 > 0:46:15- and into kind of...- Into joinery. - It's joinery, isn't it?- Yeah.
0:46:15 > 0:46:18John's using a pastry cutter to cut a romantic design
0:46:18 > 0:46:21that should appear in every slice of his cake.
0:46:21 > 0:46:23I love this pink sponge.
0:46:23 > 0:46:29It's like the texture, and I mean this with all respect, of a muppet.
0:46:29 > 0:46:32- Let's hope it doesn't make a muppet out of me.- No, it won't do.
0:46:35 > 0:46:37Mary, have you ever seen anything as precise as this in your life?
0:46:37 > 0:46:39It's a work of beauty.
0:46:39 > 0:46:41It's a work of precision.
0:46:43 > 0:46:49I'm having to, kind of, construct loosely a blue bit
0:46:49 > 0:46:51just from the remains,
0:46:51 > 0:46:55so it's a bit frustrating and a bit confusing at the moment.
0:46:56 > 0:46:59- Testing stuff, eh? - Yeah, making a mess as well.
0:47:02 > 0:47:07Bakers, you've got half an hour left for your insidey-outy cakes.
0:47:07 > 0:47:09Ah! You're kidding me!
0:47:09 > 0:47:13Right, OK, I'm on it, like a car bonnet.
0:47:13 > 0:47:16The saucepan's heavy and I just want some pressure on
0:47:16 > 0:47:19so that those layers will stick together.
0:47:19 > 0:47:21I need this to go right, so, yeah.
0:47:23 > 0:47:27Well, with classic British understatement, that's not too bad.
0:47:29 > 0:47:31Looking over at Peter's,
0:47:31 > 0:47:33just because it's a different type of cake.
0:47:33 > 0:47:38Mine's less, erm, sturdy is the correct word.
0:47:45 > 0:47:48Ryan's been waiting by the fridge for half an hour.
0:47:48 > 0:47:50He needs his mousse to be completely set
0:47:50 > 0:47:52before he can begin to decorate it.
0:47:52 > 0:47:53- Ryan.- Yeah?
0:47:53 > 0:47:55How's yours coming along?
0:47:55 > 0:47:57Very long time, it's not cold enough.
0:47:57 > 0:48:00Oh, it's not cold enough?
0:48:00 > 0:48:03- What's that you've got? What's that? - It's a sort of spray.- What for?
0:48:03 > 0:48:07- It's the colour, it's just a spray to make it red.- Ooh.
0:48:07 > 0:48:10OK, everyone, there's ten minutes left. Just ten minutes now.
0:48:13 > 0:48:15Oh, my Lord.
0:48:15 > 0:48:18Getting a bit... I don't know if I'm going to finish.
0:48:32 > 0:48:34It's a bit patchy.
0:48:36 > 0:48:38Maybe the mousse is not cold enough.
0:48:38 > 0:48:40Ahh.
0:48:40 > 0:48:43If it was my last bake, I'd be pretty gutted.
0:48:43 > 0:48:47I don't think I've been able to show my full potential, really.
0:48:47 > 0:48:49I know how cliche that kind of sounds.
0:48:59 > 0:49:02The mousse is not set enough.
0:49:02 > 0:49:05That's one minute of hot piping action left. Just one minute.
0:49:05 > 0:49:07Oh, my goodness.
0:49:16 > 0:49:18This is the black bit.
0:49:18 > 0:49:21I want the outline before I run out of time.
0:49:23 > 0:49:27Five, four, three, two, one. Time is up.
0:49:27 > 0:49:31Please step away from your cakes.
0:49:31 > 0:49:34Time is up.
0:49:38 > 0:49:41From the outside, it's a bit messy because of the last minute rush.
0:49:41 > 0:49:43But inside, I think I made it very well.
0:49:43 > 0:49:45Hopefully, they'll like the taste and that'll get me through.
0:49:45 > 0:49:48I think Mary will probably like the roses,
0:49:48 > 0:49:50cos she's all pretty and delicate herself,
0:49:50 > 0:49:54but I just hope it's just as good inside as it looks on the outside.
0:49:54 > 0:49:58Maybe mine tells a story, but all I can see are the imperfections,
0:49:58 > 0:50:00so I think, basically they'll be saying it's a nice idea,
0:50:00 > 0:50:02but not executed well enough.
0:50:02 > 0:50:03To be brutally honest,
0:50:03 > 0:50:05all I was doing was focussing on what I had to do.
0:50:05 > 0:50:09I can't remember who was doing the Union Jack cake,
0:50:09 > 0:50:10but I think I did as well as I could with my design.
0:50:10 > 0:50:13Peter's just looked amazing compared to mine.
0:50:15 > 0:50:17Ah. # Memories. #
0:50:22 > 0:50:25The bakers have no idea how the cakes have turned out
0:50:25 > 0:50:26until the judges cut them open.
0:50:28 > 0:50:31What they reveal will decide their future in the Bake Off.
0:50:33 > 0:50:35It looks very smart.
0:50:35 > 0:50:37What is it going to reveal?
0:50:37 > 0:50:40Hopefully, a nice, pink heart in every single slice.
0:50:41 > 0:50:44I feel like you're cutting through my heart.
0:50:49 > 0:50:54Well, we've got two beautiful, pink hearts.
0:50:54 > 0:50:56It's moist. It's a nice cake.
0:50:56 > 0:50:59- Thank you so much. - I think it's a very clever concept.
0:51:01 > 0:51:03I don't think I can look when you do that.
0:51:03 > 0:51:05What? You worried?
0:51:08 > 0:51:12A very clever effect of that crown.
0:51:12 > 0:51:16The flavour, as it is, is not there, it's quite bland.
0:51:19 > 0:51:22You're a bit worried as that knife's going down.
0:51:22 > 0:51:25- Just massaging the temples in stress.- Remind us what's inside.
0:51:25 > 0:51:27It should be an image of a cupcake.
0:51:27 > 0:51:30Yeah, it's a cupcake, excellent.
0:51:30 > 0:51:33And it looks a lovely and fruity cupcake, too.
0:51:33 > 0:51:35That flavour, the fruit really lifts it up.
0:51:35 > 0:51:37Cos if it wasn't there, it'd be quite bland.
0:51:37 > 0:51:40But overall, technically, that's a nice cake.
0:51:40 > 0:51:41- Thank you.- Lovely.
0:51:41 > 0:51:46As a novelty cake which looks like a pie,
0:51:46 > 0:51:48- I think you've done extremely well. - Very clever.
0:51:50 > 0:51:52PAUL LAUGHS
0:51:52 > 0:51:56It tells a story. Anybody could guess what it is, couldn't you?
0:51:56 > 0:51:58Very impressed.
0:51:58 > 0:52:01I mean, the design inside the cake, that's got that little step further.
0:52:01 > 0:52:03Thank you very much, indeed.
0:52:03 > 0:52:07You've based it on the Union Jack, so if we cut it down the middle...
0:52:09 > 0:52:12- Goodness gracious. - That's impressive.
0:52:12 > 0:52:16Most impressive. It's very sweet, it's moist.
0:52:16 > 0:52:17You've got there.
0:52:17 > 0:52:20- Yeah, well done.- Thank you. - Thank you, Peter.
0:52:23 > 0:52:25- Is that the Queen's head on top? - It was meant to be,
0:52:25 > 0:52:27- but I ran out of time, unfortunately.- OK, OK.
0:52:27 > 0:52:30If you cut round about the neckline,
0:52:30 > 0:52:32- you'll probably get the best... - About there?
0:52:32 > 0:52:35- Off with her head.- It's treasonous. It's pure treason.
0:52:35 > 0:52:37- Are you absolutely certain about this?- Yes, yeah.
0:52:44 > 0:52:47It's gone a bit awry on the structure of it, technically.
0:52:48 > 0:52:52- The flavour's all right, actually. - Mmm, it's really good, the flavour.
0:52:52 > 0:52:57And we do take note of what things taste like as well as they look.
0:53:01 > 0:53:03You've had an issue with the mottling from the spray.
0:53:03 > 0:53:06- Yes. Whoa, whoa, it's this way, Paul, please.- Right.
0:53:06 > 0:53:09- This way.- I thought the raspberry line meant follow the raspberries.
0:53:09 > 0:53:13It was, but I put the rolls in the wrong way, it was a bit too late.
0:53:13 > 0:53:16OK. What are we expecting to see when we cut down the middle?
0:53:16 > 0:53:17Red and yellow flowers.
0:53:20 > 0:53:24- Ha-ha.- It looks very, very pretty.
0:53:24 > 0:53:26They do look very good. It's very modern.
0:53:26 > 0:53:28- I think you've done really well, actually.- Thank you.
0:53:30 > 0:53:34That is one monster of a cake, isn't it?
0:53:34 > 0:53:35It's very bold.
0:53:35 > 0:53:37I think I've got to be bold now, to be honest.
0:53:37 > 0:53:40Have you got a shovel or anything? I could just lift this up.
0:53:40 > 0:53:42Can you tell me what we're expecting to see inside?
0:53:42 > 0:53:43A sun.
0:53:43 > 0:53:46Well, we've got the sun in the bottom.
0:53:46 > 0:53:51- And this is Genoese?- Yeah. - It is quite heavy.
0:53:52 > 0:53:54- No, I think what it is, is... - The weight of it crushing down.
0:53:54 > 0:53:55- There's so much weight, yeah.- Yeah.
0:53:55 > 0:53:58Try and think a little bit smaller sometimes.
0:53:58 > 0:54:02It's the first cake we've ever had you can see from space as well.
0:54:02 > 0:54:04THEY LAUGH
0:54:06 > 0:54:09That looks so pretty.
0:54:09 > 0:54:12I haven't seen this double-tone filling a bag
0:54:12 > 0:54:14and it is so effective, isn't it?
0:54:14 > 0:54:16Ooh, it's heavy.
0:54:19 > 0:54:20You've got some under baked.
0:54:20 > 0:54:23It looks more like a paste than it does a sponge,
0:54:23 > 0:54:24because it's concertinaed up.
0:54:24 > 0:54:28It looks as though it has been over soaked as well.
0:54:28 > 0:54:30- Yeah, it might have been. - It looks absolutely solid.
0:54:32 > 0:54:35The texture is way, way out there.
0:54:35 > 0:54:37Technically, it's raw.
0:54:41 > 0:54:43Mary and Paul will look back over the weekend
0:54:43 > 0:54:47to decide who will be this week's star baker
0:54:47 > 0:54:48and who will leave.
0:54:48 > 0:54:52Who do you think's really excelled? Who's in contention for star baker?
0:54:52 > 0:54:54Cathryn has been pretty good.
0:54:54 > 0:54:56Victoria, I thought, has done quite well.
0:54:56 > 0:54:57- We have... - We have spoken about this
0:54:57 > 0:55:01and one person has stepped away from the whole pack, substantially.
0:55:01 > 0:55:04- You mean you agree?- Yes.
0:55:04 > 0:55:05- No!- No! I'm amazed.
0:55:05 > 0:55:07Well, that leaves us with people
0:55:07 > 0:55:10who have performed badly and who are now facing
0:55:10 > 0:55:12removal from the competition.
0:55:12 > 0:55:15Both Natasha and Stuart have had issues.
0:55:15 > 0:55:16Let's start with Natasha.
0:55:16 > 0:55:20Having done an interesting finish on the top,
0:55:20 > 0:55:24her cake is really solid and it's just gone into one mass.
0:55:24 > 0:55:28Stuart's cake today, the decoration wasn't fantastic.
0:55:28 > 0:55:31- Yeah.- Peter's looks absolutely meticulous and perfect.
0:55:31 > 0:55:34- Pristine.- But Stuart's cake is not so pristine.
0:55:34 > 0:55:39And when you look back at Stuart's upside-down cake
0:55:39 > 0:55:40with the tomato, the tomato was sort of wasted.
0:55:40 > 0:55:44It just created too much moisture, which made the cake very dense.
0:55:44 > 0:55:47Stuart came ninth in the rum baba technical challenge.
0:55:47 > 0:55:50But when you look at Natasha's, her baba was boiled to death
0:55:50 > 0:55:52and, sort of, it had lack of colour, no flavour,
0:55:52 > 0:55:54it needed a lot of sorting out.
0:55:54 > 0:55:58It just comes down to you guys deciding what the cardinal error is.
0:55:58 > 0:55:59Is it ketchup cake or is it boiled baba?
0:55:59 > 0:56:03- And that's something that only you guys can really think about.- Yep.
0:56:10 > 0:56:14Bakers, huge congratulations.
0:56:14 > 0:56:17It's been an immense weekend
0:56:17 > 0:56:22and you've shown the judges stamina, style and skill.
0:56:22 > 0:56:24And you've also given us the largest cake ever seen
0:56:24 > 0:56:28by the naked human eye.
0:56:28 > 0:56:33Now, we'd like to focus on the person that has really shone out.
0:56:33 > 0:56:36Our star baker this week is...
0:56:38 > 0:56:39Victoria.
0:56:39 > 0:56:42- Woo-hoo! - Well done. Congratulations.
0:56:46 > 0:56:47Now, as you also know,
0:56:47 > 0:56:49for one of you the journey is going to stop here.
0:56:53 > 0:56:57And the person that is going to leave us this week is...
0:57:00 > 0:57:04Natasha. I'm so sorry, darling. Thank you.
0:57:04 > 0:57:08- I'm so sorry, sweetheart. - I think that's fair.
0:57:08 > 0:57:10I hate to say it, I hate to see you go.
0:57:10 > 0:57:14I think it was the right decision. I suppose I just didn't do my best.
0:57:21 > 0:57:23It's been a wonderful experience.
0:57:23 > 0:57:25Baking's a huge part of me, has been for years.
0:57:25 > 0:57:28You know, I'll just return to baking how I enjoy it,
0:57:28 > 0:57:32baking for the family, baking as a therapy, baking to relax,
0:57:32 > 0:57:35baking to share, and that's what it's all about.
0:57:35 > 0:57:37You pulled it back from the brink, mate.
0:57:37 > 0:57:39- Thank you.- That's what the Bake Off's all about.
0:57:39 > 0:57:41HE LAUGHS
0:57:41 > 0:57:45My God. I think I've barely scraped through.
0:57:45 > 0:57:47I've got to just step up my game.
0:57:47 > 0:57:49Well done, guys, all of you.
0:57:49 > 0:57:52I was pretty thrilled to be staying,
0:57:52 > 0:57:55so just still taking it in, actually.
0:57:55 > 0:57:59I could be out next week, so I can just enjoy this moment.
0:57:59 > 0:58:01PHONE RINGS
0:58:01 > 0:58:02Guess what?
0:58:02 > 0:58:05- 'What?'- I got through to the next round, to the next episode.
0:58:05 > 0:58:08Don't swear. Don't swear, because we're...
0:58:08 > 0:58:10SHE LAUGHS
0:58:10 > 0:58:12Next time.
0:58:12 > 0:58:13It's sticking.
0:58:13 > 0:58:16- It's Paul's passion.- Get in there.
0:58:16 > 0:58:17Bread.
0:58:17 > 0:58:18That's brave.
0:58:18 > 0:58:21With signature flatbreads.
0:58:21 > 0:58:22There's no turning back now.
0:58:22 > 0:58:25A twisted technical challenge.
0:58:25 > 0:58:26I'm going again, I'm going again.
0:58:26 > 0:58:28- And 24...- Got it. Oop!
0:58:28 > 0:58:29..show stopping bagels.
0:58:29 > 0:58:32I think I'm in trouble today.
0:58:32 > 0:58:34But who will be crowned star baker?
0:58:34 > 0:58:36Like the curate's egg, good in part.
0:58:36 > 0:58:37And who...
0:58:37 > 0:58:38He's going to hate it.
0:58:38 > 0:58:39..will be the next to leave...
0:58:39 > 0:58:42Ha-ha-ha. I don't know.
0:58:42 > 0:58:43..The Great British Bake Off?
0:58:43 > 0:58:47- Done!- Looks good to me. See? Perfect, no bother.
0:58:55 > 0:59:01Subtitles by Red Bee Media Ltd