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