0:00:02 > 0:00:05So the wait is over and the weight is very much about to go on.
0:00:05 > 0:00:06Put your pinnies on, grease those tins,
0:00:06 > 0:00:09put on your comfortable baking mules
0:00:09 > 0:00:12in honour of a batch of brand-new home bakers.
0:00:12 > 0:00:14Mary Berry's been sharpening her knives
0:00:14 > 0:00:17and Paul Hollywood has very much been sharpening his hair quiff
0:00:17 > 0:00:19with the aid of some Cow Gum and whale grease
0:00:19 > 0:00:21and they're about to be unleashed on this baker's dozen.
0:00:21 > 0:00:25That's right, for 2013 we've got 13 new bakers,
0:00:25 > 0:00:28but only one will emerge from this tent victorious.
0:00:28 > 0:00:31Welcome to The Great British Bake Off.
0:00:31 > 0:00:34This year, over 10,000 people applied,
0:00:34 > 0:00:36hoping to reach the Bake Off tent.
0:00:36 > 0:00:39It's a bit like waking up on Christmas Day, sort of excitement,
0:00:39 > 0:00:43and then coupled with potentially that I was going to have to do an exam.
0:00:43 > 0:00:47And now 13 of the best home bakers from across the country
0:00:47 > 0:00:48have finally made it.
0:00:48 > 0:00:52I hope I just don't get too fazed by things
0:00:52 > 0:00:54and remember that this is something
0:00:54 > 0:00:57that I do literally every day at home.
0:00:57 > 0:00:58Over the next ten weeks,
0:00:58 > 0:01:01all of their baking skills will be put to the test.
0:01:01 > 0:01:04I don't want to be the guy that everyone is screaming at
0:01:04 > 0:01:07on the telly, "Why on earth did you do that?!"
0:01:07 > 0:01:09And this year's judges, Paul and Mary...
0:01:09 > 0:01:12Four hours to do this is enough.
0:01:12 > 0:01:13..are taking the Bake Off...
0:01:13 > 0:01:15Yes, I'm not very organised at this point.
0:01:15 > 0:01:17..to a whole new level.
0:01:17 > 0:01:19Oh, that looks so good.
0:01:19 > 0:01:22It would be good if I could say that I wasn't scared of Paul,
0:01:22 > 0:01:24but that wouldn't really be the truth.
0:01:24 > 0:01:27I'm more nervous about Mary, actually.
0:01:27 > 0:01:30Every week, they'll set three brand-new challenges...
0:01:30 > 0:01:32Right, game on.
0:01:33 > 0:01:36..designed to reveal who has the natural baking instinct...
0:01:36 > 0:01:39I don't know to what extent one should whisk them.
0:01:39 > 0:01:41..and burning passion.
0:01:41 > 0:01:44Wanting to pull out all the stops. Or squirrels in my case.
0:01:44 > 0:01:49..to produce stunning cakes, breads, biscuits and desserts.
0:01:49 > 0:01:51- I'm behind.- Yep.
0:01:51 > 0:01:52- Stressed.- Yep.
0:01:54 > 0:01:55Slightly doolally.
0:01:55 > 0:01:57These are optimal conditions for Bake Off.
0:01:57 > 0:01:59Those who fall short will have to leave.
0:01:59 > 0:02:01It will be a tragedy if his head falls off.
0:02:01 > 0:02:02Those who excel...
0:02:02 > 0:02:04Success! Ha-ha!
0:02:04 > 0:02:06..will be named star baker...
0:02:06 > 0:02:08HE WHISPERS
0:02:08 > 0:02:09..but who will make it through...
0:02:09 > 0:02:13If my bottom is dry today, all will be right with the world.
0:02:13 > 0:02:15..and be crowned the winner...
0:02:15 > 0:02:18Don't be sad. You've got such a long way to go.
0:02:18 > 0:02:19'..of The Great British Bake Off?'
0:02:19 > 0:02:21We have ignition.
0:02:22 > 0:02:25Please don't break, please don't break, please don't break.
0:02:48 > 0:02:50We're back at Harptree Court in Somerset.
0:02:53 > 0:02:56This year's Bake Off is bigger than ever, and so are we.
0:02:56 > 0:02:59- I used a surgical truss.- Oh! - Just a much bigger bandage,
0:02:59 > 0:03:01you can actually screw it tighter each week.
0:03:01 > 0:03:03- You don't lace? - Do you lace?
0:03:03 > 0:03:06You get top and undergut, I find, with lace.
0:03:06 > 0:03:07Yes, that's true.
0:03:07 > 0:03:08It's cake week.
0:03:10 > 0:03:13For the back boobs, I sellotape...
0:03:16 > 0:03:20Baker's dozen, welcome to the Bake Off tent.
0:03:20 > 0:03:23You might have noticed that there are 13 of you,
0:03:23 > 0:03:26which is lovely, the more, the merrier. Very cosy.
0:03:26 > 0:03:29But I'm afraid it does mean that at any point,
0:03:29 > 0:03:32Mary and Paul might well say goodbye to two of you.
0:03:32 > 0:03:35Could be this weekend, it could be in the semifinal.
0:03:35 > 0:03:39Now it is time for your first ever Signature Challenge.
0:03:39 > 0:03:42So, what Mary and Paul are looking for is a twist on a British classic.
0:03:42 > 0:03:45A sandwich cake. Now, the filling of your sandwich could be anything
0:03:45 > 0:03:48from lemon drizzle, coffee and walnut, ham,
0:03:48 > 0:03:49to a classic Victoria.
0:03:49 > 0:03:53You've got two hours to bake and decorate and serve your cakes and...
0:03:53 > 0:03:55Mel, if you'd like to dust down that catch phrase.
0:03:55 > 0:03:58For the first time. On your marks.
0:03:58 > 0:03:59- Get set.- BOTH: Bake!
0:04:00 > 0:04:04It's incredibly surreal to actually be in the tent,
0:04:04 > 0:04:05but it's surreal in a good way.
0:04:07 > 0:04:08I just need to figure out what I'm doing.
0:04:08 > 0:04:12It's exciting. Yeah, it's exciting, actually.
0:04:12 > 0:04:13It's bigger than I imagined.
0:04:15 > 0:04:17Where's my thingy?
0:04:18 > 0:04:19Ah.
0:04:21 > 0:04:22Not at all calm!
0:04:23 > 0:04:26This year, Paul and Mary have deliberately set
0:04:26 > 0:04:29what seems to be a straightforward first challenge.
0:04:30 > 0:04:33A sandwich cake is a great indicator to let Mary and I know
0:04:33 > 0:04:35what level these bakers are at.
0:04:35 > 0:04:38Because they've got nowhere to hide, if they burn it, if they sink it,
0:04:38 > 0:04:40if they don't weigh it up correctly,
0:04:40 > 0:04:42they're in serious trouble from the offset.
0:04:42 > 0:04:45I'm more worried about the time than anything else.
0:04:45 > 0:04:47I don't know where my timer is.
0:04:47 > 0:04:50It is easy to make a basic sandwich cake,
0:04:50 > 0:04:53but we want them to go much further than that.
0:04:54 > 0:04:56I don't want just to see a Victoria sandwich
0:04:56 > 0:04:57filled with strawberry jam and cream.
0:04:57 > 0:05:00I want to see something different.
0:05:00 > 0:05:02Classic Victoria sandwich.
0:05:02 > 0:05:07I think Mary will love the classic nature of it.
0:05:07 > 0:05:09Amy, did you miss your last lesson?
0:05:09 > 0:05:12Glenn is an English teacher and head of sixth form.
0:05:12 > 0:05:15He lives in Exeter with his husband Rob and springer spaniel Molly.
0:05:15 > 0:05:18Molly. Where's the Bake Off. Where's the Bake Off?
0:05:18 > 0:05:19Find the Bake Off.
0:05:19 > 0:05:22His strawberries and cream Victoria sandwich
0:05:22 > 0:05:24is the first cake he ever learned to bake.
0:05:24 > 0:05:28The strawberries, they're left whole so you get big fat chunks
0:05:28 > 0:05:29and normally people like it.
0:05:29 > 0:05:31But then, the people who eat my cakes
0:05:31 > 0:05:35aren't normally professionals, or judges, or professional judges.
0:05:35 > 0:05:37So, cardamom sponge. I went to India last year.
0:05:37 > 0:05:40I think that would have been fresh cardamom there.
0:05:40 > 0:05:42I had cardamom in lots of different food.
0:05:42 > 0:05:45It's got a nice citrus, camphory flavour.
0:05:45 > 0:05:48Grimsby-born Lucy is a former primary school teacher
0:05:48 > 0:05:51who now works as a gardener. Her cardamom sandwich cake
0:05:51 > 0:05:54will be filled with rhubarb from her own back yard.
0:05:55 > 0:05:58It's a great tip to cook it in the oven,
0:05:58 > 0:06:01because so often when you cook that lovely pink early rhubarb...
0:06:01 > 0:06:03- Yes.- ..it just spreads into a big mess.
0:06:03 > 0:06:05I packed it quite tightly in the pan
0:06:05 > 0:06:07because I wanted it to hold its shape,
0:06:07 > 0:06:09and I don't want every piece to be completely solid
0:06:09 > 0:06:12- so when I put it in I will... - Loose. Loose.
0:06:12 > 0:06:14..loosen some of it up a little bit.
0:06:14 > 0:06:17Some people have got a lot of ingredients on their bench,
0:06:17 > 0:06:20and I've kept mine quite simple.
0:06:22 > 0:06:25Beca lives with husband Matthew and daughter Mari
0:06:25 > 0:06:29on an army base, where she sings in the Military Wives' Choir.
0:06:29 > 0:06:31Her grapefruit drizzle sandwich
0:06:31 > 0:06:34is a favourite of the Royal Medical Corps.
0:06:34 > 0:06:36It's interesting that you're using grapefruit,
0:06:36 > 0:06:39because inherently it's quite a sour flavour. Why grapefruit?
0:06:39 > 0:06:42I just thought this would be a little bit more refreshing.
0:06:42 > 0:06:45My husband hates grapefruits, but he really likes this.
0:06:47 > 0:06:51Most of the bakers are making a classic sponge mix with butter,
0:06:51 > 0:06:53sugar, eggs and wheat flour.
0:06:54 > 0:06:57It's fine, it's fine, it's fine.
0:06:57 > 0:06:59- We're going to be fine.- It's fine.
0:06:59 > 0:07:00It's all fine.
0:07:00 > 0:07:03But one baker is taking an early gamble
0:07:03 > 0:07:06with an unconventional list of basic ingredients.
0:07:06 > 0:07:10It's made with rice flour rather than standard flour.
0:07:10 > 0:07:14And I've put xanthan gum in there. It's a thickening agent.
0:07:14 > 0:07:19You use it basically to give more of a cakey feel to the cake,
0:07:19 > 0:07:22because of the absence of gluten, really.
0:07:22 > 0:07:25Howard is a council worker and lives in Sheffield.
0:07:25 > 0:07:28He spends hours making intricate cakes
0:07:28 > 0:07:30for family birthdays and anniversaries.
0:07:30 > 0:07:33His gluten-free signature bake also contains the juice
0:07:33 > 0:07:35from freshly sliced passion fruit.
0:07:35 > 0:07:37It might be a little bit low impact,
0:07:37 > 0:07:40but what I'm hoping is the taste is really good.
0:07:42 > 0:07:45I'm doing, er... I've forgotten what I'm doing.
0:07:45 > 0:07:47I'm making cake, I think.
0:07:47 > 0:07:50Lemon and poppy seed cake. Thanks to my sister, this one.
0:07:50 > 0:07:51It comes out really nicely,
0:07:51 > 0:07:54as long as I don't put too much lemon in, which I've done before.
0:07:54 > 0:07:59Mark lives in Milton Keynes and works as a kitchen fitter.
0:07:59 > 0:08:01His three boys are already starting to pick up
0:08:01 > 0:08:03their dad's flair for baking.
0:08:03 > 0:08:06- What are you doing?- Me?
0:08:06 > 0:08:08He'll be leaning on his carpentry skills
0:08:08 > 0:08:11to carve his sandwich cake into the shape of a lemon.
0:08:11 > 0:08:12How are you going to do that?
0:08:12 > 0:08:13I'll just cut it with a knife.
0:08:13 > 0:08:16Assuming it all goes well, it'll look like a lemon.
0:08:16 > 0:08:18Good luck, Mark. I hope you don't look like a lemon.
0:08:18 > 0:08:19- I hope your cake does. - I hope I don't!
0:08:19 > 0:08:21- Good luck, mate.- Thank you.
0:08:21 > 0:08:24Mark's not the only one shaping his sandwich cake.
0:08:24 > 0:08:28Frances is taking the challenge quite literally.
0:08:28 > 0:08:30I'm putting it in sandwich moulds, so it's going to be sliced up
0:08:30 > 0:08:33like a giant sort of jam sandwich, Victoria sponge.
0:08:33 > 0:08:36Frances lives in Market Harborough in Leicestershire
0:08:36 > 0:08:38and works for a children's clothing company,
0:08:38 > 0:08:40designing outfits for toddlers.
0:08:40 > 0:08:43Her giant jam sandwich cake will be served
0:08:43 > 0:08:45in a paper bag made from sugar paste.
0:08:45 > 0:08:47You're creating a paper bag?
0:08:47 > 0:08:49It's the icing on the cake, Sue, the icing on the cake.
0:08:49 > 0:08:51You are too cool for school.
0:08:51 > 0:08:54I like to make cakes humorous and fun.
0:08:54 > 0:08:57- But if the actual cake isn't right...- Yeah. Not good.
0:08:57 > 0:08:59..the silverback will be angry.
0:08:59 > 0:09:00He'll be out there.
0:09:02 > 0:09:04Bakers, you've got one hour left.
0:09:04 > 0:09:06You are halfway through your sandwich.
0:09:06 > 0:09:09- Stop it, you're making that up! - I'm not making it up, Mark.
0:09:09 > 0:09:10I'm a little behind schedule.
0:09:10 > 0:09:12I hadn't realised quite how restricting it is
0:09:12 > 0:09:14working on these surfaces.
0:09:14 > 0:09:16You get used to all the surfaces at home.
0:09:16 > 0:09:19Paul and Mary are looking for two identical sponges.
0:09:19 > 0:09:21OK, this is going to be a bit of a balancing act.
0:09:21 > 0:09:24The amount of batter needs to be exactly the same in each tin.
0:09:24 > 0:09:28550, and...
0:09:28 > 0:09:30- 700.- It's looking correct at the moment.
0:09:30 > 0:09:33So if I take out 75...
0:09:33 > 0:09:35That should work, shouldn't it?
0:09:35 > 0:09:37This is why I don't teach maths.
0:09:37 > 0:09:40I've levelled off the sponges and they're ready to go in.
0:09:43 > 0:09:45To ensure that they're baked identically,
0:09:45 > 0:09:48the sponges should both be on the same oven shelf.
0:09:48 > 0:09:52If not, one sponge may cook faster than the other,
0:09:52 > 0:09:54producing a dry top...
0:09:54 > 0:09:55Lovely.
0:09:55 > 0:09:57..and an underdone base.
0:10:03 > 0:10:04Done.
0:10:04 > 0:10:07But perfect sponges are just the beginning.
0:10:07 > 0:10:10The sandwich cake's fillings should also be faultless.
0:10:10 > 0:10:13I got a little overexcited. I underestimated the power,
0:10:13 > 0:10:16and now there's more icing sugar outside of the bowl
0:10:16 > 0:10:18than there is inside of the bowl.
0:10:18 > 0:10:19My mum doesn't like me baking at home,
0:10:19 > 0:10:22cos when I'm finished it's like a bomb went off in the kitchen.
0:10:22 > 0:10:26Ali is a charity worker and lives with his mum and dad,
0:10:26 > 0:10:28three brothers and younger sister in Birmingham.
0:10:28 > 0:10:32He's the only man in his family who's ever baked.
0:10:32 > 0:10:34We expect a dessert on a daily basis now.
0:10:34 > 0:10:36His pistachio sandwich cake
0:10:36 > 0:10:39will be filled with lychee and rose butter cream.
0:10:39 > 0:10:41These flavours appear a lot
0:10:41 > 0:10:43in the desserts that we have in Pakistan.
0:10:43 > 0:10:46But it's a dangerous flavour. I'm always wary when using rose,
0:10:46 > 0:10:49because you always have that fear of a pot pourri sort of taste,
0:10:49 > 0:10:52so I'm trying to be quite subtle but distinct at the same time.
0:10:54 > 0:10:57The battle to impress in this year's first signature bake...
0:10:57 > 0:10:58Oh, gosh!
0:10:58 > 0:11:00..is beginning to get a little bloody.
0:11:00 > 0:11:04I think that was rhubarb. That may have been a vanilla pod.
0:11:04 > 0:11:06I know one of them was an orange.
0:11:06 > 0:11:07- I do worry.- Don't worry.
0:11:07 > 0:11:10I want you to have at least three on each hand, otherwise I panic.
0:11:10 > 0:11:13- I've got at least four on that one, so I'm OK.- Good. Keep it that way.
0:11:13 > 0:11:17Christine lives in Didcot, Oxfordshire, with her husband Rob.
0:11:17 > 0:11:20She aims to pass on to her grandchildren all the baking secrets
0:11:20 > 0:11:24her grandmother taught her over 60 years ago.
0:11:24 > 0:11:28Her strawberry and vanilla sandwich cake is all about the decoration.
0:11:28 > 0:11:31I'm going to make it into a summer basket
0:11:31 > 0:11:34and then I'm going to pipe basket work all around the edge,
0:11:34 > 0:11:36strawberries on the top.
0:11:36 > 0:11:38I like the idea, but it's a timing issue as well.
0:11:38 > 0:11:41No, it's OK with time, I can pipe quite quickly.
0:11:42 > 0:11:45Like Christine, Ruby is already a finger down.
0:11:46 > 0:11:49I'm making a rhubarb and custard cake,
0:11:49 > 0:11:52just because I really like rhubarb and I was like,
0:11:52 > 0:11:54I need to fit it into one recipe so I'll get over and done with
0:11:54 > 0:11:56while I can before I get kicked out.
0:11:56 > 0:12:00Essex-born Ruby is this year's youngest baker.
0:12:00 > 0:12:02She's currently studying for a degree
0:12:02 > 0:12:04in history of art and philosophy.
0:12:04 > 0:12:05Her sandwich cake has been inspired
0:12:05 > 0:12:09by childhood memories of her favourite boiled sweet.
0:12:09 > 0:12:12- I'm going to make a creme patissiere for in the middle.- Oh, lovely, OK.
0:12:12 > 0:12:14Are you having anything else in the middle
0:12:14 > 0:12:15other than your creme patissiere?
0:12:15 > 0:12:19The rhubarb jam as well. I'm candying some rhubarb as well.
0:12:19 > 0:12:21I'm going to dip it in sugar syrup and then put it in a low oven.
0:12:21 > 0:12:24Crystallised rhubarb, now I've never heard of that.
0:12:24 > 0:12:26- That's something new for us. - Hopefully it'll be all right.
0:12:26 > 0:12:28- Ruby's rhubarb.- Yes, Ruby's rhubarb.
0:12:28 > 0:12:30- Good luck on that one, then, Ruby. - Thank you. Thanks.
0:12:30 > 0:12:32- Looking forward to it. - See you in a bit.
0:12:34 > 0:12:36Are you hailing a cab, Howard? What's going on?
0:12:36 > 0:12:39I cut my thumb on a sharp knife.
0:12:39 > 0:12:42You're not the only one. Lucy's done it, Ruby, Christina.
0:12:42 > 0:12:44It's basically like a sort of hybrid reality show now.
0:12:44 > 0:12:46It's Bake Off meets Casualty.
0:12:46 > 0:12:48I'm going to sit here in solidarity with you.
0:12:48 > 0:12:49HE LAUGHS
0:12:53 > 0:12:5645 minutes to go in the Signature Challenge.
0:12:58 > 0:13:00They should be ready now.
0:13:00 > 0:13:02I think they're actually there. I think I'm fussing now.
0:13:06 > 0:13:07That's done.
0:13:09 > 0:13:10Bouncy.
0:13:12 > 0:13:14Whoa!
0:13:14 > 0:13:15What...?
0:13:15 > 0:13:18That is not cooking.
0:13:18 > 0:13:20No, no, no, no!
0:13:20 > 0:13:22No, no, no.
0:13:22 > 0:13:25Yes. Mark forgot to check that his oven had preheated
0:13:25 > 0:13:28to the correct temperature before he put his sponges in.
0:13:28 > 0:13:31It's not cooking. It's been in for half an hour and it's not cooking.
0:13:31 > 0:13:34- Have you got it on the right temperature, Mark?- Yes.
0:13:34 > 0:13:37- You've got it on fan? Everything is as it should be?- Yes, yes.
0:13:37 > 0:13:39- Then why is it doing that? - I don't know...
0:13:40 > 0:13:43Oh, dear. How long have we got left?
0:13:43 > 0:13:46OK, bakers, that's 30 minutes. 30 minutes remaining.
0:13:46 > 0:13:48Aaargh!
0:14:02 > 0:14:04HE LAUGHS
0:14:09 > 0:14:12I was going to cut it into the shape of a lemon,
0:14:12 > 0:14:13but it turns out I'm cutting off
0:14:13 > 0:14:15the only bit of the cake that actually cooked.
0:14:15 > 0:14:18Oh, God. That is awful.
0:14:18 > 0:14:19Oh, God.
0:14:19 > 0:14:22Mark's not the only baker with problems.
0:14:24 > 0:14:26Ruby's creme patissiere has curdled.
0:14:29 > 0:14:32(Don't worry about it.)
0:14:32 > 0:14:34(It's just pressure. Don't worry about it.)
0:14:34 > 0:14:37Don't be sad. You've got such a long way to go.
0:14:37 > 0:14:39Why am I so stupid?
0:14:39 > 0:14:41You're not stupid, it's just pressure.
0:14:42 > 0:14:45Baker's dozen, you've got five minutes left
0:14:45 > 0:14:46on your signature sandwich.
0:14:46 > 0:14:51OK. You've got time, it's all right. Just breathe. Breathe.
0:14:51 > 0:14:54Oh, no, the cakes aren't cold enough.
0:14:55 > 0:14:59This is so bad.
0:14:59 > 0:15:00Oh, God.
0:15:01 > 0:15:04Oh, my god. I can't do it. Look.
0:15:06 > 0:15:09Should I top it with cream? Or should I not?
0:15:12 > 0:15:14I won't, I won't, I won't. It'll be too much cream.
0:15:22 > 0:15:23Come on. Whack it on.
0:15:32 > 0:15:35- Please, please, please...- You'll feel a lot better when that's on.
0:15:35 > 0:15:37Bakers, your Signature Challenge is over. That's it.
0:15:37 > 0:15:39Done!
0:15:39 > 0:15:41Please move away from those sandwiches.
0:15:49 > 0:15:50The bakers are about to face
0:15:50 > 0:15:54the judgment of Paul and Mary for the first time.
0:15:59 > 0:16:00- Hiya.- Hello.
0:16:00 > 0:16:02That's massive.
0:16:02 > 0:16:03I think it looks a bit awkward.
0:16:03 > 0:16:05I think it needs to be slightly smaller.
0:16:05 > 0:16:07The strawberries have had a cut base
0:16:07 > 0:16:12and the moisture has run into the actual cake.
0:16:21 > 0:16:25I like it. The strawberry jam hasn't quite set,
0:16:25 > 0:16:27but if that wasn't in there, I wouldn't like it.
0:16:27 > 0:16:30I would have just had the jam and the cream
0:16:30 > 0:16:32and that would have brought the size down.
0:16:39 > 0:16:41You've got a nice even bake of the cake.
0:16:41 > 0:16:44The proportion of icing and topping is right.
0:16:50 > 0:16:53Annoyingly, I really like it. And I'll tell you why.
0:16:53 > 0:16:55Oh, how painful to give a compliment(!)
0:16:55 > 0:16:58Oh, that hurts on such a deep genetic level.
0:16:58 > 0:16:59I wasn't expecting that.
0:16:59 > 0:17:02You're left with that beautiful refreshing flavour in your mouth...
0:17:02 > 0:17:04- Good. Perfect. - I've never had that before.
0:17:04 > 0:17:06- It's really good.- Well done.
0:17:08 > 0:17:10This looks very neat.
0:17:10 > 0:17:13- Thank you. - Good flavour. Quite different.- OK.
0:17:13 > 0:17:16There's so many things going on, blending together to come up with
0:17:16 > 0:17:19something that you think, "Actually, I quite like that."
0:17:20 > 0:17:23The pineapple flavour is coming through.
0:17:23 > 0:17:26I could have even have done with a little bit more pineapple.
0:17:29 > 0:17:30That's packed.
0:17:30 > 0:17:33I like that. There's so much interest in there.
0:17:33 > 0:17:36You keep coming across different things.
0:17:38 > 0:17:40I ran out of time at the end
0:17:40 > 0:17:41just to finish the piping.
0:17:41 > 0:17:42- I did say.- You did say.
0:17:42 > 0:17:44Timing issue, doing something like this.
0:17:46 > 0:17:47It tastes a lot better
0:17:47 > 0:17:49than it looks!
0:17:49 > 0:17:51SHE LAUGHS
0:17:51 > 0:17:52Thanks(!)
0:17:53 > 0:17:55The idea is you rip the bag off?
0:17:55 > 0:17:57You basically, yes, rip open the bag.
0:17:57 > 0:17:59I love the idea. So if I just cut it into...
0:17:59 > 0:18:02- I reckon triangles.- Lovely. Lovely. she's obsessed with triangles.
0:18:02 > 0:18:04So you want me to go across that way?
0:18:04 > 0:18:06Well, if you're going to eat it like a sandwich...
0:18:06 > 0:18:10- You've made your jam, haven't you? - I did. It's raspberry and rose.
0:18:13 > 0:18:14Lovely texture.
0:18:14 > 0:18:17I think the rose is a little bit too strong,
0:18:17 > 0:18:19but I think the idea's exceptional.
0:18:20 > 0:18:24The rose flavour is coming through quite strongly
0:18:24 > 0:18:26and actually, I like that.
0:18:26 > 0:18:28He's going to say it's too strong for him, I bet.
0:18:28 > 0:18:31I love it. I think you made a really nice cake.
0:18:33 > 0:18:36It looks like a rough plasterer's job.
0:18:36 > 0:18:38Yes. It was supposed to be shaped like a lemon.
0:18:38 > 0:18:40We can see there's bits underbaked.
0:18:43 > 0:18:46The sponge tastes good. The rhubarb has that tang at the end.
0:18:46 > 0:18:48- The cardamom's nice. - I like the cardamom.
0:18:48 > 0:18:50It's not overwhelming. It can be a killer,
0:18:50 > 0:18:52but I think overall it's a nice cake.
0:18:59 > 0:19:02It does look a little bit untidy on the top,
0:19:02 > 0:19:04but you've got a very good sponge.
0:19:10 > 0:19:12The creme patissiere is awful.
0:19:12 > 0:19:14It's not quite thick enough.
0:19:14 > 0:19:17You see how the rhubarb and the custard have mixed together,
0:19:17 > 0:19:21more like a fool, but the actual sponge is very good.
0:19:27 > 0:19:28So in between doing that,
0:19:28 > 0:19:31did you manage to go like that and make a sponge?
0:19:31 > 0:19:33I have, but as you can see, it was a little bit late
0:19:33 > 0:19:36going into the oven, which meant it didn't cool down in time,
0:19:36 > 0:19:38and so therefore the butter cream filling
0:19:38 > 0:19:40has seeped rather unelegantly.
0:19:40 > 0:19:42You've got a lovely rise from it.
0:19:42 > 0:19:44Can you tell us about the flour that you used?
0:19:44 > 0:19:45Yes, it's a rice flour,
0:19:45 > 0:19:49and it's got passion fruit within the cake itself.
0:19:51 > 0:19:53That's spot-on. That's a very good cake.
0:19:53 > 0:19:55I think you've ticked all the boxes
0:19:55 > 0:19:58on something that's actually quite difficult to do.
0:19:58 > 0:20:00I thought it was going to be a bit of a close texture,
0:20:00 > 0:20:03but it isn't, it's absolutely lovely. Perfect.
0:20:03 > 0:20:06Next week, should you get there, no knives!
0:20:06 > 0:20:07All right, thanks.
0:20:08 > 0:20:10Thumbs up!
0:20:12 > 0:20:16I think managing to get the cake out there was a bit of a feat
0:20:16 > 0:20:20in itself, but that they actually liked it just amazed me.
0:20:20 > 0:20:22He said, "Annoyingly, I really like it,"
0:20:22 > 0:20:25and it's just the way he phrased it that made my heart
0:20:25 > 0:20:29go...! And then it's like - ah, thank God for that!
0:20:29 > 0:20:32I can make a custard, I've made a custard time and time
0:20:32 > 0:20:34and time again, and it's not curdled before.
0:20:34 > 0:20:37They didn't like it a lot, to be fair. It was too big.
0:20:37 > 0:20:39A cake too big, is that possible?
0:20:40 > 0:20:44I'm in shock. I was certain they wouldn't like it.
0:20:44 > 0:20:46I was certain.
0:20:46 > 0:20:50At the risk of sparking a barrage of angry letters from biologists -
0:20:50 > 0:20:51boy, can those guys kick off -
0:20:51 > 0:20:54when it comes to baking, the heart truly is connected to the stomach.
0:20:54 > 0:20:57Making the perfect cake requires devotion, passion
0:20:57 > 0:21:00and lashings of love - all essential ingredients
0:21:00 > 0:21:02when it comes to one particular Lancashire tradition.
0:21:04 > 0:21:07The industrial revolution brought work for men and women,
0:21:07 > 0:21:09but rarely in the same place.
0:21:09 > 0:21:11Generally, men were employed in heavy industry
0:21:11 > 0:21:15whilst women were more likely to work in mills and factories.
0:21:15 > 0:21:17This industrial segregation meant it was very difficult for
0:21:17 > 0:21:20young people to meet each other during the weekdays
0:21:20 > 0:21:23so, at weekends, a new tradition called promenading was born.
0:21:24 > 0:21:27Specific streets in Lancashire towns became known for promenading
0:21:27 > 0:21:31and were given nicknames like the monkey rank and the bunny run
0:21:31 > 0:21:33and the tradition lasted right up until the 1940s.
0:21:33 > 0:21:36Promenading was a courtship ritual.
0:21:36 > 0:21:39It involved young people in their teens,
0:21:39 > 0:21:42wandering up and down the street usually on a Sunday evening,
0:21:42 > 0:21:44there were no clubs to go to in those days.
0:21:44 > 0:21:47And there'd be a lot of cat calling, a lot of larking about,
0:21:47 > 0:21:50a lot of trying to snatch at a girl's hair as they went by.
0:21:50 > 0:21:51So, everything was done on the move.
0:21:51 > 0:21:55- It was. It was a very kind of mobile...- Walking, grabbing...
0:21:55 > 0:21:58Eyeing each other up waiting to see if they were going to click.
0:21:58 > 0:22:01So, basically, it was like a sea of hormones divided by some cobbles.
0:22:01 > 0:22:04There were kind of boundaries around what went on there.
0:22:04 > 0:22:07You would only take a boyfriend or a girlfriend home
0:22:07 > 0:22:11when you were quite sure that it was likely to end in an engagement.
0:22:11 > 0:22:14And when love finally blossomed in the terraces and
0:22:14 > 0:22:16cobbled streets, there would be one sure-fire way
0:22:16 > 0:22:18for a Lancashire lass to show her affection.
0:22:18 > 0:22:20She'd bake a courting cake!
0:22:21 > 0:22:24There was a basic recipe for a courting cake,
0:22:24 > 0:22:27but the rest was up to the young fiancee.
0:22:28 > 0:22:30So, apart from a lot of leaking pheromones,
0:22:30 > 0:22:32what went into a courting cake?
0:22:32 > 0:22:34Well, a courting cake was a chance to show off a girl's skills,
0:22:34 > 0:22:37so you'd have a shortbread base, double cream from the local farm.
0:22:37 > 0:22:40If it was a special occasion, to use fresh strawberries -
0:22:40 > 0:22:42it was an expensive thing to make for your betrothed -
0:22:42 > 0:22:45and then a traditional Victoria sponge on the top,
0:22:45 > 0:22:47so it's showing off her biscuit skills and her sponge skills.
0:22:47 > 0:22:49So, quite scary for a young girl.
0:22:49 > 0:22:51She's putting her future romance on the line when she bakes.
0:22:51 > 0:22:54She's got to make a good job otherwise her potential husband
0:22:54 > 0:22:56- could be like...- Forget this! Yes.
0:22:56 > 0:22:58So, how do you put this cake together?
0:22:58 > 0:23:00Does the amount of cream say anything about me?
0:23:00 > 0:23:01I think the more flourish there was,
0:23:01 > 0:23:04the amount of cream and strawberries you put on the top,
0:23:04 > 0:23:05it was something to show your love.
0:23:05 > 0:23:07I think what this is saying to my beloved is
0:23:07 > 0:23:09I'd make a really good plasterer.
0:23:09 > 0:23:13The courting cake has made a bit of a revival recently,
0:23:13 > 0:23:15because when William and Kate came up to their last
0:23:15 > 0:23:17prenuptial engagement, they were presented with
0:23:17 > 0:23:19a courting cake by a local charity.
0:23:19 > 0:23:20It sort of revived the interest
0:23:20 > 0:23:23and the history of the courting cake in Lancashire.
0:23:23 > 0:23:27- The spirit of romance is alive and well in Lancashire.- That's right.
0:23:27 > 0:23:30That is beautiful. It puts my teenage years in Croydon to shame.
0:23:30 > 0:23:33It certainly beats sitting in a car park drinking cider.
0:23:37 > 0:23:41The bakers were able to practise and plan their first bake of the series.
0:23:43 > 0:23:45Their second is a complete mystery.
0:23:46 > 0:23:49Bakers, it's time for your first technical challenge.
0:23:49 > 0:23:53Let's have a quick communal shoulder roll. De-stress.
0:23:53 > 0:23:55And we're asking you to make a shoulder roll today!
0:23:55 > 0:23:59Mary and Paul are not going to be around to be part of the action,
0:23:59 > 0:24:01- so if you'd like to...?- Jog on.
0:24:03 > 0:24:07So, your first technical challenge is devilishly difficult.
0:24:07 > 0:24:10Beelzebub's last stand - it's an angel food cake,
0:24:10 > 0:24:12this is a delicate light sponge, topped with
0:24:12 > 0:24:16whipped cream and drizzled with a lemon and passion fruit curd.
0:24:16 > 0:24:21I can tell you that it is one of Mary Berry's very own recipes.
0:24:21 > 0:24:24You've got two and a half hours to make the angels sing.
0:24:24 > 0:24:27- On your marks. - Get set.- BOTH:- Bake!
0:24:27 > 0:24:29All the bakers have been given the same ingredients.
0:24:29 > 0:24:31What is going on?
0:24:31 > 0:24:33And the same basic recipe to follow.
0:24:33 > 0:24:35I've never seen an angel food cake.
0:24:39 > 0:24:43I've never made it, but I know what it looks like.
0:24:43 > 0:24:47Angel food cake contains no fat, producing a sponge
0:24:47 > 0:24:51so light and fluffy it's said to be fit for angels.
0:24:51 > 0:24:54My target is not to be 13th. 12th, it'll do.
0:24:56 > 0:25:00This is my perfect angel food cake. Perfect. Nice and tall.
0:25:00 > 0:25:04Absolutely even all over the top. Beautifully light, evenly baked.
0:25:04 > 0:25:07It's all right that, Mary. It's got the texture of a marshmallow,
0:25:07 > 0:25:09but it melts in the mouth.
0:25:09 > 0:25:10They should know how to do it,
0:25:10 > 0:25:14but there are one or two points that they can go really wrong on.
0:25:14 > 0:25:16Oh, you're cruel, Mary.
0:25:16 > 0:25:19I know a little bit of the theory about it but just...
0:25:19 > 0:25:20How many eggs have I done?
0:25:20 > 0:25:22Egg whites are the cake's only raising agent.
0:25:22 > 0:25:26I don't know to what extent one should whisk them.
0:25:26 > 0:25:29The air trapped in the egg whites will expand in the oven,
0:25:29 > 0:25:30creating lift.
0:25:30 > 0:25:32I'm definitely thinking a bit more.
0:25:32 > 0:25:35But Mary's recipe doesn't state if they should be soft...
0:25:35 > 0:25:37Oh!
0:25:37 > 0:25:38..or stiff peaked.
0:25:38 > 0:25:40A tense moment.
0:25:40 > 0:25:42Give it a bit more go.
0:25:42 > 0:25:46Rob lives and works in Hertfordshire where he designs space satellites.
0:25:46 > 0:25:49He approaches his baking with similar precision.
0:25:50 > 0:25:52Starting to sound a little thicker,
0:25:52 > 0:25:55but I've done cakes using similar techniques before,
0:25:55 > 0:25:57so I'm not totally lost here.
0:25:59 > 0:26:01I should be saying a little prayer around this bowl,
0:26:01 > 0:26:03considering it's an angel cake.
0:26:03 > 0:26:06Next, sugar should be added to the egg whites...
0:26:08 > 0:26:09Sugar!
0:26:09 > 0:26:13..before carefully folding the flour into the mixture.
0:26:13 > 0:26:14I haven't got time.
0:26:14 > 0:26:17The lumpy bits will be the thing that could bring it down.
0:26:17 > 0:26:20I don't know whether to sift the flour in or whether to mix
0:26:20 > 0:26:24some of this with that and then fold through the rest.
0:26:24 > 0:26:27You spend a lot of time getting air into the egg whites
0:26:27 > 0:26:30and then you have to not get rid of it.
0:26:30 > 0:26:32I think I'll just sift it in gradually. Will I?
0:26:32 > 0:26:34I'm not sure.
0:26:34 > 0:26:38I'm going to do it this way round and put this into there.
0:26:38 > 0:26:41The easiest task becomes like a minefield of difficulties
0:26:41 > 0:26:43on the technical challenge.
0:26:43 > 0:26:47I think it's about confident but delicate folding
0:26:47 > 0:26:48and not overworking.
0:26:48 > 0:26:52It's looking fine. Quite pleased with it.
0:26:52 > 0:26:54I'm massacring it.
0:26:54 > 0:26:56I'm just...I've got all the air out of it somehow.
0:26:56 > 0:26:58I'm going to have to start again.
0:27:00 > 0:27:02How much time have I used?
0:27:02 > 0:27:0390 minutes remaining.
0:27:03 > 0:27:06I'm just wondering whether I ought to grease the tin.
0:27:06 > 0:27:10In order to rise, the fatless sponge mix must be able to grip
0:27:10 > 0:27:11the sides of a cake tin.
0:27:12 > 0:27:15I'm just making sure that the butter is high enough
0:27:15 > 0:27:17up the side of the tin, so that it doesn't stick.
0:27:17 > 0:27:20I'm wondering whether to grease it or not, because it doesn't say
0:27:20 > 0:27:24to grease the tin. I'm thinking it's a sponge cake you need to grease it.
0:27:24 > 0:27:29I'm not sure if I'm meant to be buttering and sugaring the dish.
0:27:29 > 0:27:32Toby's a self-employed web designer whose mum started to teach him
0:27:32 > 0:27:35to bake when he was just eight years old.
0:27:35 > 0:27:38She passed away five years ago and now Toby lives in Reading
0:27:38 > 0:27:42with his dad, John, who gets first taste of everything he creates.
0:27:42 > 0:27:44Well, that shouldn't be any problem.
0:27:44 > 0:27:45I'm not feeling confident.
0:27:45 > 0:27:48This might be my "You stupid idiot!" moment.
0:27:48 > 0:27:50I'm going to go for it.
0:27:50 > 0:27:53I'm going to gently spoon it rather than a great big blob.
0:27:57 > 0:28:00Rise my baby, rise.
0:28:00 > 0:28:02BIRDSONG
0:28:02 > 0:28:05I'm not sure if it's sunk or whether that's how it's naturally goes.
0:28:05 > 0:28:06I might have slammed the oven door.
0:28:06 > 0:28:09Do I take it out? No, I'll give it another two minutes.
0:28:09 > 0:28:10OK. It's risen.
0:28:10 > 0:28:15It's cracking, physically cracking - not as in it's good!
0:28:15 > 0:28:17OK. I've just heard word from Gabriel.
0:28:17 > 0:28:18I have a direct line up there.
0:28:18 > 0:28:21You've got 30 minutes to deliver that angel food cake
0:28:21 > 0:28:23otherwise they'll be furious.
0:28:25 > 0:28:27I can go with that.
0:28:27 > 0:28:29Because angel food cake is so light,
0:28:29 > 0:28:32the way it's left to cool is unconventional.
0:28:32 > 0:28:36Now it's going to go upside down which feels weird...
0:28:36 > 0:28:37very weird.
0:28:37 > 0:28:41If it's left the right way up, gravity will force it to collapse.
0:28:42 > 0:28:45Either I've got it wrong or everybody else has got it wrong.
0:28:45 > 0:28:47- Right.- Because it says, leave to cool upside-down.
0:28:47 > 0:28:50- To me this is upside-down. - Which way did you put it in the oven?
0:28:50 > 0:28:52It went in the oven this way, so this is upside down
0:28:52 > 0:28:55and I will turn it the right way up to serve it.
0:28:56 > 0:28:58I can't believe I feel this panicked.
0:28:58 > 0:29:01I have a much more stressful job than cake making.
0:29:01 > 0:29:05Married mum of one Deborah lives and works in Peterborough where
0:29:05 > 0:29:07she's a dentist for people with special needs.
0:29:07 > 0:29:09She first discovered her love of baking
0:29:09 > 0:29:12during domestic science lessons at school.
0:29:12 > 0:29:13Are you preparing to flip?
0:29:13 > 0:29:16- Personally or just the cake? - Well, yes...!
0:29:16 > 0:29:19- I flipped years ago, so I'm not the person to ask.- OK.
0:29:19 > 0:29:21- I'm just going to leave it like that.- OK.
0:29:21 > 0:29:22That's what the legs are for.
0:29:22 > 0:29:24EGG TIMERS BEEP IN BACKGROUND
0:29:24 > 0:29:27- Just leave it like that. - Yes. The gravity will bring it down.
0:29:27 > 0:29:30As the cakes cool, Mary's recipe requires the bakers
0:29:30 > 0:29:33to make fresh lemon and passion fruit curd -
0:29:33 > 0:29:34from scratch.
0:29:34 > 0:29:38I don't know whether to do it in a pan or in a bowl.
0:29:38 > 0:29:39What's everyone else doing?
0:29:39 > 0:29:42- You and I will be here tomorrow. - Two and a half days later,
0:29:42 > 0:29:45Lucy and Fran are still making their lemon curd!
0:29:45 > 0:29:47The instructions say to make it in a pan,
0:29:47 > 0:29:50but I always do it in a glass bowl on top of some boiling water.
0:29:50 > 0:29:52I just feel like I can control the heat better...
0:29:52 > 0:29:54and I just jinxed myself.
0:29:56 > 0:29:58That just about where I want it.
0:29:58 > 0:29:59Ow! That's hot.
0:29:59 > 0:30:03If the bakers attempt to remove the delicate sponge from the tin
0:30:03 > 0:30:04before it's completely cool...
0:30:04 > 0:30:06OK!
0:30:06 > 0:30:08..it won't be stable.
0:30:08 > 0:30:10So, I'm just going to go round with a palette knife.
0:30:10 > 0:30:12..and the cake could collapse.
0:30:12 > 0:30:14Better not...!
0:30:14 > 0:30:15Woo!
0:30:21 > 0:30:22Nearly.
0:30:24 > 0:30:25- I think I'm OK. - There's a cake.
0:30:25 > 0:30:27There's a cake. It came out easily.
0:30:27 > 0:30:31I'm supposed to cool it upside down, but mine just fell out.
0:30:31 > 0:30:33OK, all right. So, why was that? What did you do to the tin?
0:30:33 > 0:30:35It was well lined.
0:30:35 > 0:30:38Whilst at school Kim was known as the Cake Angel
0:30:38 > 0:30:42as she enterprisingly sold cupcakes to classmates.
0:30:42 > 0:30:46She now works as a psychologist but still makes time to bake every day.
0:30:46 > 0:30:48I wondered if I want a bit more height on it.
0:30:48 > 0:30:50Do you think it's gone a bit like a squeeze box?
0:30:50 > 0:30:53- I mean, Paul is a size queen. That's all I'll say.- I know.
0:30:53 > 0:30:55He really is so it might matter to him.
0:30:55 > 0:30:59- She's gone a little bit pottery class, hasn't she?- Yes.
0:30:59 > 0:31:01It's like a slightly sort of Ghost moment, isn't it?
0:31:01 > 0:31:05Well...who wants to go front, who wants to go back?
0:31:05 > 0:31:07I'm easy, Toby.
0:31:07 > 0:31:10Bakers, you've got ten minutes left on the clock.
0:31:10 > 0:31:12Has it dropped yet?
0:31:12 > 0:31:13No, has it hell!
0:31:13 > 0:31:14It's stuck in there.
0:31:14 > 0:31:16I didn't grease it at all.
0:31:16 > 0:31:18I've got a feeling grease and flour was the way to head.
0:31:18 > 0:31:19I wouldn't worry about that.
0:31:19 > 0:31:21Whoa!
0:31:21 > 0:31:22It's out.
0:31:22 > 0:31:24Oh...! That looks a cracker.
0:31:24 > 0:31:26Jolly good. Right. Game on.
0:31:28 > 0:31:30Why does it taste salty?
0:31:31 > 0:31:33Oh, my God. I've used salt!
0:31:36 > 0:31:41Argh! So, I now have a twisted, deformed, salty...
0:31:41 > 0:31:43Ay, ah!
0:31:43 > 0:31:46Finally, the cake should be covered with whipped Chantilly cream...
0:31:46 > 0:31:49I'd rather try to do something that looks a bit decorative rather
0:31:49 > 0:31:51than just palette knife it on.
0:31:51 > 0:31:54- Oh!- This is still warm, it's just going to run everywhere
0:31:54 > 0:31:56so I'm not going to cover the whole thing.
0:31:56 > 0:31:59..and drizzled with the lemon and passion fruit curd.
0:31:59 > 0:32:03I don't know whether to do it all over. I'm slightly tempted.
0:32:03 > 0:32:06Not sure how it's going to taste, but I think it looks presentable.
0:32:10 > 0:32:11Bakers, time's up.
0:32:11 > 0:32:13If you could bring up your angel food cakes -
0:32:13 > 0:32:17place them on the altar behind the photograph of yourself.
0:32:17 > 0:32:21'Mary and Paul will be looking for a good rise, light texture
0:32:21 > 0:32:22'and perfect curd.
0:32:22 > 0:32:26'They will have no idea whose cake is whose.'
0:32:26 > 0:32:27What an array...
0:32:28 > 0:32:30Shall we start from this side then, Mary?
0:32:30 > 0:32:33They cut through very softly.
0:32:33 > 0:32:37It's got a nice texture inside that one, actually. It could be taller.
0:32:37 > 0:32:40It's a lovely texture. It's well baked.
0:32:40 > 0:32:42A good effort, I think.
0:32:42 > 0:32:44This one is quite neat. There's been some attention.
0:32:44 > 0:32:47Very nice structure. Just the right thickness on top.
0:32:48 > 0:32:50The bake on it's good.
0:32:50 > 0:32:52Perhaps this person was short of time.
0:32:52 > 0:32:54The top on it looks a bit of a mess.
0:32:54 > 0:32:55Not a good rise.
0:32:57 > 0:33:00It's a pity, that really is a bit runny, isn't it?
0:33:00 > 0:33:02Nice straight sides here, I think,
0:33:02 > 0:33:04but I've just got to get through the cream.
0:33:04 > 0:33:07The curd's too thin. Quite tight, isn't it, on the structure?
0:33:07 > 0:33:09It's got a bit of a dip in there.
0:33:09 > 0:33:13This has got a very smooth outside and a little bit messy on the top.
0:33:13 > 0:33:16It's quite dense inside. It tastes OK.
0:33:16 > 0:33:19This person obviously had a bit of time to do a bit of piping.
0:33:19 > 0:33:21It looks straight from the 1970s, doesn't it?
0:33:21 > 0:33:23I can't remember(!)
0:33:23 > 0:33:24THEY LAUGH
0:33:24 > 0:33:26Close textured.
0:33:26 > 0:33:28Not much height.
0:33:28 > 0:33:31I like the appearance of the passion fruit curd.
0:33:31 > 0:33:33I quite like the look of that one. It's got quite a nice structure
0:33:33 > 0:33:36- in there as well, hasn't it? - There's a lighter structure there...
0:33:36 > 0:33:40Mmm. That's nice and light. Good flavour.
0:33:40 > 0:33:42The sides look slightly more on a slant.
0:33:42 > 0:33:45That one's been greased, you can see how small that is.
0:33:45 > 0:33:49The side has got a pleat in it because it's slipped down the tin...
0:33:50 > 0:33:52Then we have someone who's piped this again here.
0:33:52 > 0:33:54That's very dense, it's very small.
0:33:54 > 0:33:56It's just been executed wrongly with the tin.
0:33:58 > 0:34:01The passion fruit's there, a little bit on the runny side.
0:34:01 > 0:34:02It's dense again, isn't it?
0:34:02 > 0:34:05It's collapsed down when it's come out of the oven.
0:34:05 > 0:34:08Now this one, instead of having the straight sides,
0:34:08 > 0:34:09it has sloping sides.
0:34:09 > 0:34:11If it's turned out when it's warm,
0:34:11 > 0:34:13it then naturally spreads to the side.
0:34:14 > 0:34:16Another one that's had a bit of extra time to do
0:34:16 > 0:34:19the piping around the outside.
0:34:19 > 0:34:21It hasn't climbed up too much at all
0:34:21 > 0:34:23and, again, less volume in the meringue as well.
0:34:23 > 0:34:26Finally, this one's had a few major issues.
0:34:26 > 0:34:27It's sort of leaning.
0:34:27 > 0:34:29- It's had no rise at all. - Oh, dear.
0:34:31 > 0:34:33- And it's raw.- Also, it's raw.
0:34:38 > 0:34:40Salt...don't try that, Mary.
0:34:40 > 0:34:41Someone screwed up with the recipe.
0:34:41 > 0:34:42It has happened before.
0:34:42 > 0:34:46- Salt Run Barber John 2012. - Yes. But look what happened to John.
0:34:48 > 0:34:53Paul and Mary will now rank the angel food cakes from worst to best.
0:34:53 > 0:34:55Number 13 is here.
0:34:55 > 0:34:56I'm so sorry.
0:34:56 > 0:34:5912th position is this one, there was no cream around the outside.
0:34:59 > 0:35:0311 is this one. It was just close textured.
0:35:03 > 0:35:05And in 10th place is this one. Did you grease your tin?
0:35:05 > 0:35:08It fell out and that's why it was so dense.
0:35:08 > 0:35:12'Deborah, Beca, Frances, Howard, Mark and Glenn
0:35:12 > 0:35:14'produced angel food cakes
0:35:14 > 0:35:17'not quite good enough to make the top three.'
0:35:17 > 0:35:19Number three is right here.
0:35:19 > 0:35:21We had beautiful smooth sides, good flavour.
0:35:21 > 0:35:23And number two is this one.
0:35:23 > 0:35:26The structure was there, the curd was excellent.
0:35:26 > 0:35:29And you'll all know now who is number one. Well done.
0:35:29 > 0:35:32ALL: Robert! APPLAUSE
0:35:32 > 0:35:35- Technically, really good. - Thank you.- Well done.
0:35:35 > 0:35:38- Congratulations to all of you. - Well done, bakers.
0:35:38 > 0:35:39Well done!
0:35:39 > 0:35:42'It's quite a moment to be the top out of a group of 13.'
0:35:42 > 0:35:44There's some good bakers there
0:35:44 > 0:35:46and I was expecting to come, probably about halfway.
0:35:46 > 0:35:50It would have been lovely to have come first, but third is great.
0:35:50 > 0:35:52From semi-good to absolutely disastrous
0:35:52 > 0:35:54is basically the summing up of today.
0:35:54 > 0:35:58I'm absolutely at the bottom of the pile without a doubt.
0:36:03 > 0:36:05SHEEP BLEAT
0:36:05 > 0:36:08'Just one challenge to go before someone will be crowned
0:36:08 > 0:36:12'Star Baker and one, or maybe two, bakers are sent home.'
0:36:12 > 0:36:16So, Paul and Mary, it's like a bewildering blizzard of bakes.
0:36:16 > 0:36:19- 13 bakers.- It's very difficult with so many people, but I think there's
0:36:19 > 0:36:21two standing out from the pack as the Star Baker, I think.
0:36:21 > 0:36:24Lucy pulled off a pretty amazing tulip cake.
0:36:24 > 0:36:26Have I ever used tulip petals? Never!
0:36:26 > 0:36:29And they held up beautifully.
0:36:29 > 0:36:32Rob with his fantastic pecan sandwich cake.
0:36:32 > 0:36:34You watch how he worked. He was meticulous.
0:36:34 > 0:36:36He's a scientist. Is that going to help him, Paul?
0:36:36 > 0:36:38He's not a scientist, that guy's a baker.
0:36:38 > 0:36:40Ruby had a fairly intense day of it.
0:36:40 > 0:36:43In the technical, when you're in the last three you are in trouble.
0:36:43 > 0:36:46Toby was certainly in the last three, he came bottom.
0:36:46 > 0:36:48His signature cake was good, so that could save him.
0:36:48 > 0:36:49Depends on how he does today.
0:36:49 > 0:36:51Ali balanced flavours quite brilliantly
0:36:51 > 0:36:53with his rose sandwich cake,
0:36:53 > 0:36:55but was 11th in the technical.
0:36:55 > 0:36:56The ball is in his court.
0:36:56 > 0:36:59Coming into the Showstopper is entirely up to him.
0:36:59 > 0:37:02Morning, bakers. So this is the Showstopper Challenge and,
0:37:02 > 0:37:04for today's challenge, we'd like you to bake a chocolate cake,
0:37:04 > 0:37:07but not just any old chocolate cake.
0:37:07 > 0:37:09We are looking for a magnificent chocolate cake.
0:37:09 > 0:37:11We want you to go coco-loco.
0:37:11 > 0:37:14We want tiers if you like, it can be a novelty cake,
0:37:14 > 0:37:15although do bear in mind,
0:37:15 > 0:37:18when you're thinking of the novelty, it is 8pm, BBC Two!
0:37:18 > 0:37:21The judges would love you to use at least
0:37:21 > 0:37:24two types of chocolate to decorate your cake.
0:37:24 > 0:37:28So, anything from the dark, milk, white arena would be great.
0:37:28 > 0:37:30Use all three, that would be very pleasing.
0:37:30 > 0:37:33Now, Mary and Paul are going to be looking for elaborate
0:37:33 > 0:37:35decoration on your cakes.
0:37:35 > 0:37:38You've got four hours on the clock so on your marks.
0:37:38 > 0:37:40- Get set.- BOTH: Bake!
0:37:40 > 0:37:43Creating a showstopper chocolate masterpiece requires
0:37:43 > 0:37:46several demanding cake making skills.
0:37:46 > 0:37:48I like the way you've put little labels on everything.
0:37:48 > 0:37:50- Well, I need to. - You obviously need to.
0:37:50 > 0:37:53'The ability to perfect moist, full-flavoured chocolate sponges...'
0:37:53 > 0:37:57And you've got every bowl labelled and also every jug.
0:37:57 > 0:37:59..mastery of the fickle art of tempering...
0:37:59 > 0:38:02- Keep an eye on your jugs. - ..striking construction...
0:38:02 > 0:38:03Flour! Where's the flour?
0:38:03 > 0:38:06..and flawless decoration...
0:38:06 > 0:38:08Nothing! Nothing could go wrong!
0:38:08 > 0:38:10..all in just four hours.
0:38:10 > 0:38:13That was going to be - 25 plus one - one o'clock.
0:38:13 > 0:38:16- Not everyone is starting with chocolate.- I read about it
0:38:16 > 0:38:19a while ago and I thought it was a really interesting combination.
0:38:19 > 0:38:22They used a thyme ice cream which they coated with chocolate.
0:38:22 > 0:38:25That sort of created the theme of my whole cake.
0:38:25 > 0:38:28Lucy's Showstopper is her wild wood cake,
0:38:28 > 0:38:32decorated with dark chocolate trees and infused with thyme.
0:38:32 > 0:38:35I'm going to just pick off individual thyme leaves
0:38:35 > 0:38:37and scatter them over the top of my baking parchment
0:38:37 > 0:38:42so that it'll infuse into my sponge, keep the flavour really fresh.
0:38:42 > 0:38:44'I'm going for an engagement themed cake.
0:38:44 > 0:38:47'It's something I made for a friend for his engagement party.'
0:38:47 > 0:38:48He was a little short of cash.
0:38:48 > 0:38:52Ali's engagement cake will be topped with white chocolate ganache
0:38:52 > 0:38:54and piped dark chocolate butterflies,
0:38:54 > 0:38:57and he's taking a risk with his sponge mix.
0:38:57 > 0:38:59I am worried because a few other contestants were
0:38:59 > 0:39:01surprised that I was using fresh raspberries.
0:39:01 > 0:39:04But I'm not using a whole field worth of raspberries, just a few.
0:39:04 > 0:39:06I want that richness from the chocolate
0:39:06 > 0:39:09but then you get a burst of raspberries to cut through that.
0:39:09 > 0:39:12I found it quite difficult to get the sponge recipe right,
0:39:12 > 0:39:14because it's got fat in it, it's got sugar in it -
0:39:14 > 0:39:17it disrupts the ratio that you would usually use of things.
0:39:17 > 0:39:21I think today I'm just trying to force myself to be calm.
0:39:21 > 0:39:23Ruby's chocolate and ginger cake will be
0:39:23 > 0:39:26wrapped in an asymmetrical tempered dark chocolate collar.
0:39:26 > 0:39:28How did you feel last night when you got back?
0:39:28 > 0:39:31- Traumatised.- So, you study philosophy, do you not?
0:39:31 > 0:39:33Is there any philosophy that you would draw on currently?
0:39:33 > 0:39:37Well, Berkeley says, "If something isn't perceived by anyone then it doesn't exist,"
0:39:37 > 0:39:41so if you can turn your backs the other way when I bring my cake out.
0:39:41 > 0:39:44Unfortunately, the only flaw in that is this is a competition in which
0:39:44 > 0:39:46there are judges so someone will gaze upon your produce,
0:39:46 > 0:39:48so then it will exist.
0:39:48 > 0:39:50Well...I've got to pull it out of the bag.
0:39:50 > 0:39:54Baking a perfect chocolate cake isn't straightforward.
0:39:54 > 0:39:55We're away!
0:39:55 > 0:39:58The darker colour makes it harder to see when it's baked.
0:39:59 > 0:40:01For those attempting a tiered Showstopper...
0:40:01 > 0:40:02Relief they're in!
0:40:02 > 0:40:06- ..they will have to juggle several sponges...- They're rising though.
0:40:06 > 0:40:09- ..all of different sizes... - Two of the middle ones in.
0:40:09 > 0:40:11..each one requiring a different baking time.
0:40:11 > 0:40:13I'm going to need another timer.
0:40:13 > 0:40:16I don't do gender cliches,
0:40:16 > 0:40:19but I suspect I'm not massively good at multitasking.
0:40:19 > 0:40:22Shards of tempered white and dark chocolate will decorate
0:40:22 > 0:40:26Toby's giant, triple layered, two-tiered Showstopper.
0:40:26 > 0:40:27That's like the size of the ten-inch
0:40:27 > 0:40:29and then there's the three eight-inch on top.
0:40:29 > 0:40:32So, big enough for a couple with a healthy appetite.
0:40:32 > 0:40:34I thought it was big enough for Paul.
0:40:34 > 0:40:36Yes, Paul will get through that.
0:40:38 > 0:40:40Good luck.
0:40:40 > 0:40:43But Toby's cake might not be the biggest.
0:40:43 > 0:40:47And these are the last two of seven.
0:40:47 > 0:40:50Glenn's almond and espresso chocolate showstopper is
0:40:50 > 0:40:53inspired by one of the world's most famous architects.
0:40:53 > 0:40:55I've lived in Barcelona for a while
0:40:55 > 0:40:58- and I massively loved all Gaudi buildings.- Gaudi. Brilliant.
0:40:58 > 0:41:02So, the bottom layer's got a sort of swirl which reminds me
0:41:02 > 0:41:07of columns in the Park Guell, the second has some sort of tiles.
0:41:07 > 0:41:10The top layer is fairly smooth but has towers.
0:41:10 > 0:41:11So, how high is it going to be?
0:41:12 > 0:41:14About here.
0:41:14 > 0:41:15I think I'll need a ladder to see it.
0:41:17 > 0:41:21Bakers, you are halfway through your showstopper jaunt.
0:41:21 > 0:41:22Two hours left.
0:41:22 > 0:41:24Success! Ha-ha!
0:41:24 > 0:41:26Yep, they're done.
0:41:26 > 0:41:28Still wet inside.
0:41:30 > 0:41:33That's four and five out.
0:41:33 > 0:41:35And six and seven.
0:41:45 > 0:41:47Stupid oven!
0:41:47 > 0:41:49So many issues.
0:41:49 > 0:41:52I set the time, but I didn't press start
0:41:52 > 0:41:56so I've had to just purely do it by just my own testing.
0:41:56 > 0:41:58I sliced my thing...
0:41:58 > 0:42:00whilst I was chopping butter.
0:42:00 > 0:42:02I'm going to throw in the towel soon!
0:42:04 > 0:42:07While their cakes are cooling, the bakers spend every minute
0:42:07 > 0:42:10perfecting their showstopping chocolate toppings
0:42:10 > 0:42:12and decorations.
0:42:12 > 0:42:14These have got to be meticulously clean.
0:42:14 > 0:42:18Any water or fat on them will ruin the temper.
0:42:18 > 0:42:19Tempering involves heating
0:42:19 > 0:42:22and then cooling chocolate to a specific temperature.
0:42:22 > 0:42:27I need it around 31 and then I'll mix in unmelted chocolate to
0:42:27 > 0:42:29bring the temperature down.
0:42:29 > 0:42:31It's all about crystal structure.
0:42:31 > 0:42:33When it reaches the right temperature,
0:42:33 > 0:42:36the only crystals that are in there are from the good chocolate.
0:42:36 > 0:42:40Once set, the cocoa butter should solidify in a form that is crisp...
0:42:40 > 0:42:42- This is where it gets messy. - ..and glossy.
0:42:42 > 0:42:46Using acetate extra-ensures that it's going to be nice and shiny.
0:42:46 > 0:42:48Those have worked really well. Are you pleased?
0:42:48 > 0:42:49Yeah, they're all right.
0:42:49 > 0:42:51You can tell the ones that have tempered better.
0:42:51 > 0:42:53You've got a tiny temper there.
0:42:53 > 0:42:55Now these are going to hopefully settle...
0:42:55 > 0:42:59Just one degree out and they'll have unforgivably dull chocolate.
0:42:59 > 0:43:01This is really nerve-racking.
0:43:02 > 0:43:03Are you making balloon animals?
0:43:03 > 0:43:06No. No, no. These are to make...
0:43:06 > 0:43:07What are you doing?
0:43:07 > 0:43:11I'm going to dip them in chocolate and stand them on a cold surface so
0:43:11 > 0:43:14that they form a bowl and then, whatever runs down, forms the base.
0:43:14 > 0:43:18Rob's raspberry and chocolate showstopper will be enclosed
0:43:18 > 0:43:20by white and dark chocolate shards
0:43:20 > 0:43:22and topped with his balloon chocolate cups,
0:43:22 > 0:43:25which will feature yet another feat of precision -
0:43:25 > 0:43:26chocolate engineering.
0:43:26 > 0:43:29I tried the chocolate striped cigars a few times
0:43:29 > 0:43:31with no success whatsoever
0:43:31 > 0:43:35and then I tried it the other day and it worked so I'm going with it.
0:43:35 > 0:43:37On the strength of that one trial...
0:43:41 > 0:43:45Ah-ha! I'll quit there because that's worked.
0:43:45 > 0:43:46I don't want to push my luck.
0:43:46 > 0:43:49Howard is attempting to go one better.
0:43:49 > 0:43:51It's a bit of a revisited black forest gateau.
0:43:51 > 0:43:54It's going to have a little model chocolate bear.
0:43:54 > 0:43:58It's basically a modelling chocolate given a little dusting to
0:43:58 > 0:44:00make it more of a silver grey bear.
0:44:02 > 0:44:05Howard's bear will stand guard on top of a rectangular
0:44:05 > 0:44:08dark chocolate sponge filled with cream cheese
0:44:08 > 0:44:10and cherries soaked in kirsch.
0:44:10 > 0:44:13I'm not terribly fond of chocolate, in fact, chocolate gives me
0:44:13 > 0:44:17migraines so I avoid chocolate.
0:44:17 > 0:44:19This is certainly a bit of an ambitious bake.
0:44:19 > 0:44:24Wanting to pull out all the stops, or squirrels in my case so...
0:44:24 > 0:44:27it's a secret squirrel three-tiered tree trunk cake
0:44:27 > 0:44:30with a hidden chocolate hazelnut squirrel in the top trunk.
0:44:30 > 0:44:32Each of Frances' tiers will feature
0:44:32 > 0:44:35a differently flavoured marble sponge.
0:44:35 > 0:44:38She's using walnuts, almonds and hazelnuts
0:44:38 > 0:44:41and squirrels don't just feature on the inside.
0:44:41 > 0:44:42Is it the Bake Off squirrel?
0:44:42 > 0:44:44We could make it the Bake Off squirrel.
0:44:44 > 0:44:46If you do make it the Bake Off squirrel, you might need to
0:44:46 > 0:44:48add a little bit in certain areas.
0:44:48 > 0:44:51- I think we should make a Big Bake Off squirrel.- That could be fun.
0:44:51 > 0:44:54Whole nut is the operative word, Frances.
0:44:54 > 0:44:57Mark has also decided to bake some extra decoration.
0:44:57 > 0:44:59Awesome.
0:44:59 > 0:45:02His profiteroles will top a giant chocolate sponge made
0:45:02 > 0:45:04with buttermilk and his showstopper will be wrapped
0:45:04 > 0:45:07in a striped white and milk chocolate collar.
0:45:08 > 0:45:11Oh, it's not going to stay.
0:45:11 > 0:45:14That is not going to stay...
0:45:14 > 0:45:16Um...
0:45:16 > 0:45:18No. I need sellotape.
0:45:18 > 0:45:20Uh...
0:45:20 > 0:45:22Yes, I'm not very organised at this point.
0:45:22 > 0:45:25Mark's not the only one in trouble.
0:45:25 > 0:45:26My ganache has gone wrong.
0:45:26 > 0:45:29This is meant to be a lot more set than it is.
0:45:29 > 0:45:31As you can see, it's very runny.
0:45:31 > 0:45:32There's no way this will set in time.
0:45:32 > 0:45:36I've cut myself several times and grated my thumb...
0:45:36 > 0:45:38- It's slowed me... - TIMER BEEPS
0:45:38 > 0:45:40Oh, sorry. Right, OK.
0:45:40 > 0:45:41Shall I just leave that now?
0:45:41 > 0:45:43Just leave that till it seizes. Put it in the fridge.
0:45:43 > 0:45:45Cover it.
0:45:45 > 0:45:48I'll leave the rest to the one up there...
0:45:48 > 0:45:50Well, and Paul Hollywood and Mary Berry.
0:45:52 > 0:45:57OK, bakers, just half an hour left until chocolate coronary o'clock.
0:45:57 > 0:45:59Half an hour's fine. Half an hour we can work with.
0:46:02 > 0:46:04- I'm, uh, behind.- Yup.
0:46:04 > 0:46:06- Stressed.- Yup.
0:46:06 > 0:46:08Slightly doolally.
0:46:08 > 0:46:11These are optimal conditions for Bake Off.
0:46:11 > 0:46:14Oh! It's not cold enough yet and I'm worried.
0:46:17 > 0:46:20My concerns are quite serious that some of them are
0:46:20 > 0:46:21not going to be finished on time.
0:46:21 > 0:46:25Oh! Oh, it was like it was meant to be!
0:46:25 > 0:46:28Four hours to do this is enough.
0:46:28 > 0:46:31HE PRAYS UNDER HIS BREATH
0:46:31 > 0:46:33It's just that it's our first showstopper.
0:46:33 > 0:46:37I really think that some of them have been too ambitious.
0:46:37 > 0:46:40It would be a tragedy if his head falls off.
0:46:40 > 0:46:42Tried to fit in too much, too many stages...
0:46:42 > 0:46:44(She's amazing!)
0:46:44 > 0:46:45..and make it too grand.
0:46:45 > 0:46:49Come on. It would not be a Bake Off squirrel without a pair of hazelnuts.
0:46:49 > 0:46:51- There we go.- We told them the time, we told them what we wanted.
0:46:51 > 0:46:53They've had time to practise...
0:46:53 > 0:46:55Plonk that on top now.
0:46:55 > 0:46:56..if they can't do it.
0:46:57 > 0:47:00The whole point of the challenge was the chocolate decoration,
0:47:00 > 0:47:03so as far as I'm concerned that's a big fat zero.
0:47:05 > 0:47:07Baker's dozen, you've got five minutes left
0:47:07 > 0:47:10on this Showstopper Challenge...
0:47:10 > 0:47:12Five minutes are left to you.
0:47:14 > 0:47:17Come on, come on, come on.
0:47:17 > 0:47:19It hasn't worked.
0:47:24 > 0:47:26Damn! Ugh!
0:47:26 > 0:47:28HE LAUGHS
0:47:32 > 0:47:33MEL GASPS
0:47:33 > 0:47:35(Oh, that looks so good!)
0:47:52 > 0:47:54HEAVY BREATHING
0:47:58 > 0:48:00I've seen uglier things.
0:48:00 > 0:48:03OK, bakers, that's one minute left.
0:48:03 > 0:48:05Holy crap!
0:48:19 > 0:48:22Please don't break, please don't break, please don't break...!
0:48:24 > 0:48:27Oh, you son of a...!
0:48:27 > 0:48:29Bakers, that's the end of the bake.
0:48:29 > 0:48:34Time to put down all chocolate tools and step away, please.
0:48:34 > 0:48:36To the second!
0:48:36 > 0:48:38HE SIGHS
0:48:38 > 0:48:39HE LAUGHS
0:48:42 > 0:48:45'That is the worst bake I've ever baked in my life'
0:48:45 > 0:48:48and yet this is what's going to make Paul and Mary decide
0:48:48 > 0:48:50whether I'm staying or going.
0:48:54 > 0:48:56Fate decided.
0:48:59 > 0:49:03It's judgment time for the chocolate showstoppers.
0:49:03 > 0:49:04Rob, do you want to come up, please.
0:49:04 > 0:49:06'I think I've done a reasonable job.
0:49:06 > 0:49:09'The bit that went really well was the chocolate cigars.'
0:49:09 > 0:49:11Dead pleased with that.
0:49:12 > 0:49:14The overall appearance and thought of it is exceptional.
0:49:14 > 0:49:16And I thought your little balloons...
0:49:16 > 0:49:20I can just imagine having a go at that and it not working for me!
0:49:29 > 0:49:31The flavour in it's good. I got the filling, I got the raspberry.
0:49:31 > 0:49:33It's beautifully presented,
0:49:33 > 0:49:36the lovely flavour of the chocolate, the impact of that.
0:49:36 > 0:49:39You couldn't pass it without glancing and saying well done.
0:49:39 > 0:49:41- ROB:- Thank you. - True scientist.
0:49:45 > 0:49:48Part of being able to bake in this environment is
0:49:48 > 0:49:51not cutting yourself and impairing your ability...!
0:49:55 > 0:49:57Would they take this into consideration.
0:49:57 > 0:49:59Would it help, as it were...?
0:49:59 > 0:50:01Um? I don't see how, really.
0:50:01 > 0:50:03- It's a mess. - Of course, yes, absolutely.
0:50:03 > 0:50:06On top there's tempering work. We know where it should've been.
0:50:06 > 0:50:09If you'd put that round the side that would've made it look better.
0:50:09 > 0:50:10No thumbs!
0:50:10 > 0:50:13It's hard to put on some panels with no thumbs.
0:50:13 > 0:50:15- PAUL:- We're judging the cake.
0:50:22 > 0:50:26- Your cake's overbaked.- Yeah. - There's not much flavour in it.
0:50:26 > 0:50:30A positive point - your three layers are exactly matching.
0:50:30 > 0:50:33- The cake itself is dry.- Yeah.
0:50:37 > 0:50:40If I'd had a bit more time I would have allowed my icing to set
0:50:40 > 0:50:43a bit more and then I would have got a better finish.
0:50:43 > 0:50:45I think I've shown the chocolate skills that I've got in this cake.
0:50:45 > 0:50:47I hope that is enough.
0:50:48 > 0:50:49I love your trees.
0:50:49 > 0:50:52- I really feel it's a walk in the woods, don't you?- It is, yeah.
0:50:52 > 0:50:55I just think that it's a little bit too rough around the outside.
0:50:55 > 0:50:58You've spent so much time on the trees
0:50:58 > 0:51:01that you've lost the overall appearance of the cake.
0:51:01 > 0:51:03Looks a nice sponge here.
0:51:03 > 0:51:05I've just got some thyme...
0:51:05 > 0:51:06and I like the flavour of that.
0:51:06 > 0:51:09It's a little bit dense but it's beautifully moist.
0:51:09 > 0:51:11The thyme comes in and deadens it slightly at the end
0:51:11 > 0:51:13rather than lifts it up.
0:51:17 > 0:51:19It looks volcanic, doesn't it?
0:51:19 > 0:51:21- It's big.- You used the milk chocolate,
0:51:21 > 0:51:22didn't you, on the outside?
0:51:22 > 0:51:25- I did.- You never get a good finish with something like that.
0:51:26 > 0:51:28Are you literally going to eat your hat, Christine?
0:51:28 > 0:51:30I don't know about all of it.
0:51:30 > 0:51:32It looks exciting, it looks fun
0:51:32 > 0:51:34and what a lovely shine on the brim.
0:51:36 > 0:51:39Your truffles look great and you've tempered extremely well.
0:51:39 > 0:51:41It's a good cake.
0:51:41 > 0:51:44You've got a little bit of moisture coming from that filling as well.
0:51:44 > 0:51:45It's a very good cake.
0:51:47 > 0:51:49The chocolate one is slightly overbaked.
0:51:49 > 0:51:51The bake time and the overall appearance on the side
0:51:51 > 0:51:53has to be improved.
0:51:55 > 0:51:57I love the taste of fresh raspberries.
0:51:57 > 0:51:59The flavours go beautifully together.
0:51:59 > 0:52:01I absolutely adore it. I really do.
0:52:01 > 0:52:03The only thing that upsets me is the side.
0:52:04 > 0:52:06Glenn, come forth with your tower.
0:52:08 > 0:52:12I should probably make an apology now to all my students who
0:52:12 > 0:52:16I lecture about planning and working to a deadline,
0:52:16 > 0:52:18because in there that was all out the window.
0:52:20 > 0:52:24Your first cake that you did for us was the biggest in the room.
0:52:24 > 0:52:27This one, I've just looked round, it is the tallest.
0:52:27 > 0:52:29Can you do little things?
0:52:29 > 0:52:31I don't know. Well, if I'm still here in a couple of weeks' time,
0:52:31 > 0:52:34I'll see if I can manage a petit four.
0:52:37 > 0:52:40- PAUL:- They're all far too dry and not carrying any flavour.
0:52:40 > 0:52:42- Oh.- Which is a shame.
0:52:46 > 0:52:47That is a masterpiece.
0:52:47 > 0:52:50Has that little bear got a name?
0:52:50 > 0:52:52- HOWARD:- It could be Paul. - THEY LAUGH
0:52:52 > 0:52:53Well, it's got a nice smile.
0:52:53 > 0:52:56It was meant to have slightly brighter blue eyes.
0:52:58 > 0:53:02It's very moist and indulgent, isn't it?
0:53:02 > 0:53:05I love it. I think it's been executed well, it looks fantastic.
0:53:05 > 0:53:07- Thumbs up, Howard. - Thank you very much, Howard.
0:53:07 > 0:53:08THEY LAUGH
0:53:10 > 0:53:11You're very creative with your bakes.
0:53:11 > 0:53:13You've done it again with this one. The idea is good.
0:53:13 > 0:53:15It's been executed well.
0:53:15 > 0:53:18Don't chop the squirrel's nuts off!
0:53:18 > 0:53:22Amazing. We've got a hidden treasure of a squirrel.
0:53:22 > 0:53:24You can see all the different chocolates that you've used.
0:53:24 > 0:53:29You've succeeded in getting a really moist well-flavoured cake.
0:53:30 > 0:53:33Ali, if you'd like to come up with your cake?
0:53:33 > 0:53:36'This one was make or break and, um...'
0:53:36 > 0:53:37I think it's broken me.
0:53:41 > 0:53:45I'm better than that cake, but that's all they can judge me on.
0:53:47 > 0:53:49It looks, if I might say, a little bit childish.
0:53:49 > 0:53:53Oh, yes, completely. I'm actually ashamed to put it in front of you.
0:53:57 > 0:53:58What are the hard bits inside the cake?
0:53:58 > 0:54:00Passion fruit seed. I took it out last time,
0:54:00 > 0:54:01I thought I should keep them in.
0:54:01 > 0:54:04You don't put it inside a chocolate cake. It's strange.
0:54:04 > 0:54:06You eat the chocolate cake and then crunch - "Is that my filling?"
0:54:06 > 0:54:09It's a good chocolate cake, in as much as it's moist.
0:54:09 > 0:54:13You got that right, but you're sad about this and we are too.
0:54:22 > 0:54:25At the end of yesterday I was dead certain I was going to go out.
0:54:25 > 0:54:28It's far from perfect and a bit rough around the edges,
0:54:28 > 0:54:31but it was finished which is the first time so far,
0:54:31 > 0:54:32so if I go out now then
0:54:32 > 0:54:34I've done a decent showing of my last bake.
0:54:36 > 0:54:38You've tempered the chocolate, you've got a bit of shine on it.
0:54:38 > 0:54:42It's lost some of it when it's been manipulated onto the cake itself.
0:54:42 > 0:54:45- And you've got ginger in the filling as well.- RUBY:- Yeah, I do.
0:54:53 > 0:54:55I like that. It goes.
0:54:55 > 0:54:57- Oh, good!- It's successful.
0:55:01 > 0:55:02- PAUL:- I like that.
0:55:02 > 0:55:04Oh, that's such a relief.
0:55:04 > 0:55:06The ginger gives it a little bit of heat as well.
0:55:06 > 0:55:08It sits on the palate once you've had it.
0:55:08 > 0:55:11For me, the only problem with that is the decoration is too simple.
0:55:11 > 0:55:14- Thank you very much.- Not too bad. - Well done, Ruby.- Thank you.
0:55:19 > 0:55:21They await your decision.
0:55:21 > 0:55:24Paul and Mary must now decide whose cakes were good enough
0:55:24 > 0:55:27to see them crowned this year's first Star Baker
0:55:27 > 0:55:30and who will have to leave the competition.
0:55:30 > 0:55:32I think, generally, the standard in the Showstoppers
0:55:32 > 0:55:35has been very, very high. I think Howard stood out for me,
0:55:35 > 0:55:38I thought Frances stood out. I thought Rob stood out as well.
0:55:38 > 0:55:40They all did exceptional things. Very clever things.
0:55:40 > 0:55:43- Innovative skills.- In week one. - Yeah, in week one!
0:55:43 > 0:55:45Do you know who's in line for Star Baker?
0:55:45 > 0:55:47It's pretty tight at the top, isn't it?
0:55:47 > 0:55:50- We are in total agreement about that.- Are you?
0:55:50 > 0:55:51Are you? That's a first.
0:55:51 > 0:55:54Are there a huddle of those who have slightly underwhelmed
0:55:54 > 0:55:56who you think are now in trouble?
0:55:56 > 0:56:00I think Ali was just overwhelmed by the whole thing.
0:56:00 > 0:56:01Obviously, nerves have caused a lot of injuries
0:56:01 > 0:56:04and Toby's managed to slice both of his thumbs.
0:56:04 > 0:56:06It doesn't affect how long a cake stays in an oven for.
0:56:06 > 0:56:09If it's dry, it's dry. Toby's in trouble.
0:56:09 > 0:56:10I would even throw Ruby in there as well.
0:56:10 > 0:56:12The rhubarb and custard did have issues,
0:56:12 > 0:56:14she was 12th in the technical.
0:56:14 > 0:56:17And also added in to the mix, possibly two might go this week.
0:56:17 > 0:56:18Who knows.
0:56:18 > 0:56:20Gosh, she's a sphinx, isn't she?
0:56:20 > 0:56:23- (I know - the enigma.) - I know. Wrapped in a mystery.
0:56:31 > 0:56:33Baker's dozen, as you know,
0:56:33 > 0:56:38every Bake Off we like to tell you who has been the Star Baker.
0:56:38 > 0:56:42Now, this person has shown deliciousness,
0:56:42 > 0:56:45a big dash of precision engineering
0:56:45 > 0:56:48and enough potential to go to outer space.
0:56:48 > 0:56:51- It's Rob. Well done. - Well done. Fantastic.
0:56:51 > 0:56:53APPLAUSE
0:56:55 > 0:56:56It is, of course, a baker's dozen.
0:56:56 > 0:56:58For one of you, 13 IS the unlucky number.
0:56:58 > 0:57:01I hate doing this, but one of you, unfortunately,
0:57:01 > 0:57:03has to leave this weekend...
0:57:03 > 0:57:07and the person that won't be joining us next week is...
0:57:21 > 0:57:23- ..Toby.- Yes.
0:57:23 > 0:57:26I'm really, really gutted, Toby.
0:57:26 > 0:57:29Sandwich him, sandwich him immediately. Sandwich in.
0:57:32 > 0:57:35Oh, dear. I got one thing correct this weekend
0:57:35 > 0:57:39and that's that I was going to be the one to be kicked out.
0:57:39 > 0:57:43I really sympathise with Toby. It just didn't get together.
0:57:43 > 0:57:46Bake Off, series four. Standards are very, very high.
0:57:46 > 0:57:47You can't afford any slip ups.
0:57:47 > 0:57:50The Showstopper really has to be outstanding, and it wasn't,
0:57:50 > 0:57:54and even the chocolate cake itself didn't have that flavour.
0:57:54 > 0:57:56- TOBY:- I think I'm going to give up baking
0:57:56 > 0:57:59and become some kind of anti-baking monk...
0:58:01 > 0:58:03Or not!
0:58:03 > 0:58:07Dude, does it look as though I'm going to stop eating cake?
0:58:07 > 0:58:08CHEERING
0:58:12 > 0:58:14- ALI:- 'As I was sitting in that row, I was so certain'
0:58:14 > 0:58:17they were going to say Ali...
0:58:17 > 0:58:20There you go. Come on.
0:58:20 > 0:58:22I'm so excited. I'm so excited.
0:58:22 > 0:58:24Oh, come here. I'm sorry.
0:58:24 > 0:58:26'I think I've learnt just to...'
0:58:26 > 0:58:28not panic.
0:58:28 > 0:58:29The other little sausage!
0:58:29 > 0:58:30THEY LAUGH
0:58:30 > 0:58:32'I've just got Star Baker and I think'
0:58:32 > 0:58:35that's fantastic. It doesn't get better than that in baking!
0:58:35 > 0:58:36No, not here!
0:58:36 > 0:58:39Hello?
0:58:39 > 0:58:41It's Dad. Guess what!
0:58:42 > 0:58:44Daddy got through!
0:58:46 > 0:58:47Yeah! Yeah!
0:58:47 > 0:58:49Yeah!
0:58:49 > 0:58:51- HIGH-PITCHED: - "Mum, Daddy got through!"
0:58:51 > 0:58:54- Next time...- I said I wouldn't be one of those lunatics
0:58:54 > 0:58:59- kneeling on the floor by the oven. - ..it's bread week.- And here I am!
0:58:59 > 0:59:00And, this year, Paul's expectations...
0:59:00 > 0:59:02What you've got there is a baseball bat.
0:59:02 > 0:59:04..have risen higher than ever.
0:59:04 > 0:59:05Welcome to yeast.
0:59:05 > 0:59:07He's after signature breadsticks...
0:59:07 > 0:59:08Living on the edge.
0:59:08 > 0:59:09..technically perfect muffins...
0:59:09 > 0:59:13(I don't think anyone else has done them.)
0:59:13 > 0:59:14..And show stopping...
0:59:14 > 0:59:16- Very satisfying. - ..decorative loaves.
0:59:16 > 0:59:19It's a Paul the psychic octopus tribute loaf.
0:59:19 > 0:59:22- Of course it is. - But who will be crowned Star Baker?
0:59:22 > 0:59:25Don't give me a round of applause, it bloody stuck to the tray!
0:59:25 > 0:59:28And whose Bake Off will come to an end?
0:59:28 > 0:59:32I might just give it an extra few minutes, on reflection...
0:59:34 > 0:59:37Subtitles by Red Bee Media Ltd