Cake The Great British Bake Off


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Transcript


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So the wait is over and the weight is very much about to go on.

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Put your pinnies on, grease those tins,

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put on your comfortable baking mules

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in honour of a batch of brand-new home bakers.

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Mary Berry's been sharpening her knives

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and Paul Hollywood has very much been sharpening his hair quiff

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with the aid of some Cow Gum and whale grease

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and they're about to be unleashed on this baker's dozen.

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That's right, for 2013 we've got 13 new bakers,

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but only one will emerge from this tent victorious.

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Welcome to The Great British Bake Off.

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This year, over 10,000 people applied,

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hoping to reach the Bake Off tent.

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It's a bit like waking up on Christmas Day, sort of excitement,

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and then coupled with potentially that I was going to have to do an exam.

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And now 13 of the best home bakers from across the country

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have finally made it.

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I hope I just don't get too fazed by things

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and remember that this is something

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that I do literally every day at home.

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Over the next ten weeks,

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all of their baking skills will be put to the test.

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I don't want to be the guy that everyone is screaming at

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on the telly, "Why on earth did you do that?!"

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And this year's judges, Paul and Mary...

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Four hours to do this is enough.

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..are taking the Bake Off...

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Yes, I'm not very organised at this point.

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..to a whole new level.

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Oh, that looks so good.

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It would be good if I could say that I wasn't scared of Paul,

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but that wouldn't really be the truth.

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I'm more nervous about Mary, actually.

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Every week, they'll set three brand-new challenges...

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Right, game on.

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..designed to reveal who has the natural baking instinct...

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I don't know to what extent one should whisk them.

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..and burning passion.

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Wanting to pull out all the stops. Or squirrels in my case.

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..to produce stunning cakes, breads, biscuits and desserts.

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-I'm behind.

-Yep.

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-Stressed.

-Yep.

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Slightly doolally.

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These are optimal conditions for Bake Off.

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Those who fall short will have to leave.

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It will be a tragedy if his head falls off.

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Those who excel...

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Success! Ha-ha!

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..will be named star baker...

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HE WHISPERS

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..but who will make it through...

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If my bottom is dry today, all will be right with the world.

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..and be crowned the winner...

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Don't be sad. You've got such a long way to go.

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'..of The Great British Bake Off?'

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We have ignition.

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Please don't break, please don't break, please don't break.

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We're back at Harptree Court in Somerset.

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This year's Bake Off is bigger than ever, and so are we.

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-I used a surgical truss.

-Oh!

-Just a much bigger bandage,

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you can actually screw it tighter each week.

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-You don't lace?

-Do you lace?

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You get top and undergut, I find, with lace.

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Yes, that's true.

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It's cake week.

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For the back boobs, I sellotape...

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Baker's dozen, welcome to the Bake Off tent.

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You might have noticed that there are 13 of you,

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which is lovely, the more, the merrier. Very cosy.

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But I'm afraid it does mean that at any point,

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Mary and Paul might well say goodbye to two of you.

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Could be this weekend, it could be in the semifinal.

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Now it is time for your first ever Signature Challenge.

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So, what Mary and Paul are looking for is a twist on a British classic.

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A sandwich cake. Now, the filling of your sandwich could be anything

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from lemon drizzle, coffee and walnut, ham,

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to a classic Victoria.

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You've got two hours to bake and decorate and serve your cakes and...

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Mel, if you'd like to dust down that catch phrase.

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For the first time. On your marks.

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-Get set.

-BOTH: Bake!

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It's incredibly surreal to actually be in the tent,

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but it's surreal in a good way.

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I just need to figure out what I'm doing.

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It's exciting. Yeah, it's exciting, actually.

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It's bigger than I imagined.

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Where's my thingy?

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Ah.

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Not at all calm!

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This year, Paul and Mary have deliberately set

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what seems to be a straightforward first challenge.

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A sandwich cake is a great indicator to let Mary and I know

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what level these bakers are at.

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Because they've got nowhere to hide, if they burn it, if they sink it,

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if they don't weigh it up correctly,

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they're in serious trouble from the offset.

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I'm more worried about the time than anything else.

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I don't know where my timer is.

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It is easy to make a basic sandwich cake,

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but we want them to go much further than that.

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I don't want just to see a Victoria sandwich

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filled with strawberry jam and cream.

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I want to see something different.

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Classic Victoria sandwich.

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I think Mary will love the classic nature of it.

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Amy, did you miss your last lesson?

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Glenn is an English teacher and head of sixth form.

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He lives in Exeter with his husband Rob and springer spaniel Molly.

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Molly. Where's the Bake Off. Where's the Bake Off?

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Find the Bake Off.

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His strawberries and cream Victoria sandwich

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is the first cake he ever learned to bake.

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The strawberries, they're left whole so you get big fat chunks

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and normally people like it.

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But then, the people who eat my cakes

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aren't normally professionals, or judges, or professional judges.

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So, cardamom sponge. I went to India last year.

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I think that would have been fresh cardamom there.

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I had cardamom in lots of different food.

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It's got a nice citrus, camphory flavour.

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Grimsby-born Lucy is a former primary school teacher

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who now works as a gardener. Her cardamom sandwich cake

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will be filled with rhubarb from her own back yard.

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It's a great tip to cook it in the oven,

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because so often when you cook that lovely pink early rhubarb...

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-Yes.

-..it just spreads into a big mess.

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I packed it quite tightly in the pan

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because I wanted it to hold its shape,

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and I don't want every piece to be completely solid

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-so when I put it in I will...

-Loose. Loose.

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..loosen some of it up a little bit.

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Some people have got a lot of ingredients on their bench,

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and I've kept mine quite simple.

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Beca lives with husband Matthew and daughter Mari

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on an army base, where she sings in the Military Wives' Choir.

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Her grapefruit drizzle sandwich

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is a favourite of the Royal Medical Corps.

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It's interesting that you're using grapefruit,

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because inherently it's quite a sour flavour. Why grapefruit?

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I just thought this would be a little bit more refreshing.

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My husband hates grapefruits, but he really likes this.

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Most of the bakers are making a classic sponge mix with butter,

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sugar, eggs and wheat flour.

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It's fine, it's fine, it's fine.

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-We're going to be fine.

-It's fine.

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It's all fine.

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But one baker is taking an early gamble

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with an unconventional list of basic ingredients.

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It's made with rice flour rather than standard flour.

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And I've put xanthan gum in there. It's a thickening agent.

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You use it basically to give more of a cakey feel to the cake,

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because of the absence of gluten, really.

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Howard is a council worker and lives in Sheffield.

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He spends hours making intricate cakes

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for family birthdays and anniversaries.

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His gluten-free signature bake also contains the juice

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from freshly sliced passion fruit.

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It might be a little bit low impact,

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but what I'm hoping is the taste is really good.

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I'm doing, er... I've forgotten what I'm doing.

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I'm making cake, I think.

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Lemon and poppy seed cake. Thanks to my sister, this one.

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It comes out really nicely,

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as long as I don't put too much lemon in, which I've done before.

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Mark lives in Milton Keynes and works as a kitchen fitter.

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His three boys are already starting to pick up

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their dad's flair for baking.

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-What are you doing?

-Me?

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He'll be leaning on his carpentry skills

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to carve his sandwich cake into the shape of a lemon.

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How are you going to do that?

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I'll just cut it with a knife.

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Assuming it all goes well, it'll look like a lemon.

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Good luck, Mark. I hope you don't look like a lemon.

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-I hope your cake does.

-I hope I don't!

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-Good luck, mate.

-Thank you.

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Mark's not the only one shaping his sandwich cake.

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Frances is taking the challenge quite literally.

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I'm putting it in sandwich moulds, so it's going to be sliced up

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like a giant sort of jam sandwich, Victoria sponge.

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Frances lives in Market Harborough in Leicestershire

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and works for a children's clothing company,

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designing outfits for toddlers.

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Her giant jam sandwich cake will be served

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in a paper bag made from sugar paste.

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You're creating a paper bag?

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It's the icing on the cake, Sue, the icing on the cake.

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You are too cool for school.

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I like to make cakes humorous and fun.

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-But if the actual cake isn't right...

-Yeah. Not good.

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..the silverback will be angry.

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He'll be out there.

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Bakers, you've got one hour left.

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You are halfway through your sandwich.

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-Stop it, you're making that up!

-I'm not making it up, Mark.

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I'm a little behind schedule.

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I hadn't realised quite how restricting it is

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working on these surfaces.

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You get used to all the surfaces at home.

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Paul and Mary are looking for two identical sponges.

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OK, this is going to be a bit of a balancing act.

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The amount of batter needs to be exactly the same in each tin.

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550, and...

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-700.

-It's looking correct at the moment.

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So if I take out 75...

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That should work, shouldn't it?

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This is why I don't teach maths.

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I've levelled off the sponges and they're ready to go in.

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To ensure that they're baked identically,

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the sponges should both be on the same oven shelf.

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If not, one sponge may cook faster than the other,

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producing a dry top...

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Lovely.

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..and an underdone base.

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Done.

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But perfect sponges are just the beginning.

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The sandwich cake's fillings should also be faultless.

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I got a little overexcited. I underestimated the power,

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and now there's more icing sugar outside of the bowl

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than there is inside of the bowl.

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My mum doesn't like me baking at home,

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cos when I'm finished it's like a bomb went off in the kitchen.

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Ali is a charity worker and lives with his mum and dad,

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three brothers and younger sister in Birmingham.

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He's the only man in his family who's ever baked.

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We expect a dessert on a daily basis now.

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His pistachio sandwich cake

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will be filled with lychee and rose butter cream.

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These flavours appear a lot

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in the desserts that we have in Pakistan.

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But it's a dangerous flavour. I'm always wary when using rose,

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because you always have that fear of a pot pourri sort of taste,

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so I'm trying to be quite subtle but distinct at the same time.

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The battle to impress in this year's first signature bake...

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Oh, gosh!

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..is beginning to get a little bloody.

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I think that was rhubarb. That may have been a vanilla pod.

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I know one of them was an orange.

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-I do worry.

-Don't worry.

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I want you to have at least three on each hand, otherwise I panic.

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-I've got at least four on that one, so I'm OK.

-Good. Keep it that way.

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Christine lives in Didcot, Oxfordshire, with her husband Rob.

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She aims to pass on to her grandchildren all the baking secrets

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her grandmother taught her over 60 years ago.

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Her strawberry and vanilla sandwich cake is all about the decoration.

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I'm going to make it into a summer basket

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and then I'm going to pipe basket work all around the edge,

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strawberries on the top.

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I like the idea, but it's a timing issue as well.

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No, it's OK with time, I can pipe quite quickly.

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Like Christine, Ruby is already a finger down.

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I'm making a rhubarb and custard cake,

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just because I really like rhubarb and I was like,

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I need to fit it into one recipe so I'll get over and done with

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while I can before I get kicked out.

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Essex-born Ruby is this year's youngest baker.

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She's currently studying for a degree

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in history of art and philosophy.

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Her sandwich cake has been inspired

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by childhood memories of her favourite boiled sweet.

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-I'm going to make a creme patissiere for in the middle.

-Oh, lovely, OK.

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Are you having anything else in the middle

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other than your creme patissiere?

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The rhubarb jam as well. I'm candying some rhubarb as well.

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I'm going to dip it in sugar syrup and then put it in a low oven.

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Crystallised rhubarb, now I've never heard of that.

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-That's something new for us.

-Hopefully it'll be all right.

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-Ruby's rhubarb.

-Yes, Ruby's rhubarb.

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-Good luck on that one, then, Ruby.

-Thank you. Thanks.

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-Looking forward to it.

-See you in a bit.

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Are you hailing a cab, Howard? What's going on?

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I cut my thumb on a sharp knife.

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You're not the only one. Lucy's done it, Ruby, Christina.

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It's basically like a sort of hybrid reality show now.

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It's Bake Off meets Casualty.

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I'm going to sit here in solidarity with you.

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HE LAUGHS

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45 minutes to go in the Signature Challenge.

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They should be ready now.

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I think they're actually there. I think I'm fussing now.

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That's done.

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Bouncy.

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Whoa!

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What...?

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That is not cooking.

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No, no, no, no!

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No, no, no.

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Yes. Mark forgot to check that his oven had preheated

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to the correct temperature before he put his sponges in.

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It's not cooking. It's been in for half an hour and it's not cooking.

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-Have you got it on the right temperature, Mark?

-Yes.

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-You've got it on fan? Everything is as it should be?

-Yes, yes.

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-Then why is it doing that?

-I don't know...

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Oh, dear. How long have we got left?

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OK, bakers, that's 30 minutes. 30 minutes remaining.

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Aaargh!

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HE LAUGHS

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I was going to cut it into the shape of a lemon,

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but it turns out I'm cutting off

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the only bit of the cake that actually cooked.

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Oh, God. That is awful.

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Oh, God.

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Mark's not the only baker with problems.

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Ruby's creme patissiere has curdled.

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(Don't worry about it.)

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(It's just pressure. Don't worry about it.)

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Don't be sad. You've got such a long way to go.

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Why am I so stupid?

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You're not stupid, it's just pressure.

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Baker's dozen, you've got five minutes left

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on your signature sandwich.

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OK. You've got time, it's all right. Just breathe. Breathe.

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Oh, no, the cakes aren't cold enough.

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This is so bad.

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Oh, God.

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Oh, my god. I can't do it. Look.

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Should I top it with cream? Or should I not?

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I won't, I won't, I won't. It'll be too much cream.

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Come on. Whack it on.

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-Please, please, please...

-You'll feel a lot better when that's on.

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Bakers, your Signature Challenge is over. That's it.

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Done!

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Please move away from those sandwiches.

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The bakers are about to face

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the judgment of Paul and Mary for the first time.

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-Hiya.

-Hello.

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That's massive.

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I think it looks a bit awkward.

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I think it needs to be slightly smaller.

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The strawberries have had a cut base

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and the moisture has run into the actual cake.

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I like it. The strawberry jam hasn't quite set,

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but if that wasn't in there, I wouldn't like it.

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I would have just had the jam and the cream

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and that would have brought the size down.

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You've got a nice even bake of the cake.

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The proportion of icing and topping is right.

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Annoyingly, I really like it. And I'll tell you why.

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Oh, how painful to give a compliment(!)

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Oh, that hurts on such a deep genetic level.

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I wasn't expecting that.

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You're left with that beautiful refreshing flavour in your mouth...

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-Good. Perfect.

-I've never had that before.

0:17:020:17:04

-It's really good.

-Well done.

0:17:040:17:06

This looks very neat.

0:17:080:17:10

-Thank you.

-Good flavour. Quite different.

-OK.

0:17:100:17:13

There's so many things going on, blending together to come up with

0:17:130:17:16

something that you think, "Actually, I quite like that."

0:17:160:17:19

The pineapple flavour is coming through.

0:17:200:17:23

I could have even have done with a little bit more pineapple.

0:17:230:17:26

That's packed.

0:17:290:17:30

I like that. There's so much interest in there.

0:17:300:17:33

You keep coming across different things.

0:17:330:17:36

I ran out of time at the end

0:17:380:17:40

just to finish the piping.

0:17:400:17:41

-I did say.

-You did say.

0:17:410:17:42

Timing issue, doing something like this.

0:17:420:17:44

It tastes a lot better

0:17:460:17:47

than it looks!

0:17:470:17:49

SHE LAUGHS

0:17:490:17:51

Thanks(!)

0:17:510:17:52

The idea is you rip the bag off?

0:17:530:17:55

You basically, yes, rip open the bag.

0:17:550:17:57

I love the idea. So if I just cut it into...

0:17:570:17:59

-I reckon triangles.

-Lovely. Lovely. she's obsessed with triangles.

0:17:590:18:02

So you want me to go across that way?

0:18:020:18:04

Well, if you're going to eat it like a sandwich...

0:18:040:18:06

-You've made your jam, haven't you?

-I did. It's raspberry and rose.

0:18:060:18:10

Lovely texture.

0:18:130:18:14

I think the rose is a little bit too strong,

0:18:140:18:17

but I think the idea's exceptional.

0:18:170:18:19

The rose flavour is coming through quite strongly

0:18:200:18:24

and actually, I like that.

0:18:240:18:26

He's going to say it's too strong for him, I bet.

0:18:260:18:28

I love it. I think you made a really nice cake.

0:18:280:18:31

It looks like a rough plasterer's job.

0:18:330:18:36

Yes. It was supposed to be shaped like a lemon.

0:18:360:18:38

We can see there's bits underbaked.

0:18:380:18:40

The sponge tastes good. The rhubarb has that tang at the end.

0:18:430:18:46

-The cardamom's nice.

-I like the cardamom.

0:18:460:18:48

It's not overwhelming. It can be a killer,

0:18:480:18:50

but I think overall it's a nice cake.

0:18:500:18:52

It does look a little bit untidy on the top,

0:18:590:19:02

but you've got a very good sponge.

0:19:020:19:04

The creme patissiere is awful.

0:19:100:19:12

It's not quite thick enough.

0:19:120:19:14

You see how the rhubarb and the custard have mixed together,

0:19:140:19:17

more like a fool, but the actual sponge is very good.

0:19:170:19:21

So in between doing that,

0:19:270:19:28

did you manage to go like that and make a sponge?

0:19:280:19:31

I have, but as you can see, it was a little bit late

0:19:310:19:33

going into the oven, which meant it didn't cool down in time,

0:19:330:19:36

and so therefore the butter cream filling

0:19:360:19:38

has seeped rather unelegantly.

0:19:380:19:40

You've got a lovely rise from it.

0:19:400:19:42

Can you tell us about the flour that you used?

0:19:420:19:44

Yes, it's a rice flour,

0:19:440:19:45

and it's got passion fruit within the cake itself.

0:19:450:19:49

That's spot-on. That's a very good cake.

0:19:510:19:53

I think you've ticked all the boxes

0:19:530:19:55

on something that's actually quite difficult to do.

0:19:550:19:58

I thought it was going to be a bit of a close texture,

0:19:580:20:00

but it isn't, it's absolutely lovely. Perfect.

0:20:000:20:03

Next week, should you get there, no knives!

0:20:030:20:06

All right, thanks.

0:20:060:20:07

Thumbs up!

0:20:080:20:10

I think managing to get the cake out there was a bit of a feat

0:20:120:20:16

in itself, but that they actually liked it just amazed me.

0:20:160:20:20

He said, "Annoyingly, I really like it,"

0:20:200:20:22

and it's just the way he phrased it that made my heart

0:20:220:20:25

go...! And then it's like - ah, thank God for that!

0:20:250:20:29

I can make a custard, I've made a custard time and time

0:20:290:20:32

and time again, and it's not curdled before.

0:20:320:20:34

They didn't like it a lot, to be fair. It was too big.

0:20:340:20:37

A cake too big, is that possible?

0:20:370:20:39

I'm in shock. I was certain they wouldn't like it.

0:20:400:20:44

I was certain.

0:20:440:20:46

At the risk of sparking a barrage of angry letters from biologists -

0:20:460:20:50

boy, can those guys kick off -

0:20:500:20:51

when it comes to baking, the heart truly is connected to the stomach.

0:20:510:20:54

Making the perfect cake requires devotion, passion

0:20:540:20:57

and lashings of love - all essential ingredients

0:20:570:21:00

when it comes to one particular Lancashire tradition.

0:21:000:21:02

The industrial revolution brought work for men and women,

0:21:040:21:07

but rarely in the same place.

0:21:070:21:09

Generally, men were employed in heavy industry

0:21:090:21:11

whilst women were more likely to work in mills and factories.

0:21:110:21:15

This industrial segregation meant it was very difficult for

0:21:150:21:17

young people to meet each other during the weekdays

0:21:170:21:20

so, at weekends, a new tradition called promenading was born.

0:21:200:21:23

Specific streets in Lancashire towns became known for promenading

0:21:240:21:27

and were given nicknames like the monkey rank and the bunny run

0:21:270:21:31

and the tradition lasted right up until the 1940s.

0:21:310:21:33

Promenading was a courtship ritual.

0:21:330:21:36

It involved young people in their teens,

0:21:360:21:39

wandering up and down the street usually on a Sunday evening,

0:21:390:21:42

there were no clubs to go to in those days.

0:21:420:21:44

And there'd be a lot of cat calling, a lot of larking about,

0:21:440:21:47

a lot of trying to snatch at a girl's hair as they went by.

0:21:470:21:50

So, everything was done on the move.

0:21:500:21:51

-It was. It was a very kind of mobile...

-Walking, grabbing...

0:21:510:21:55

Eyeing each other up waiting to see if they were going to click.

0:21:550:21:58

So, basically, it was like a sea of hormones divided by some cobbles.

0:21:580:22:01

There were kind of boundaries around what went on there.

0:22:010:22:04

You would only take a boyfriend or a girlfriend home

0:22:040:22:07

when you were quite sure that it was likely to end in an engagement.

0:22:070:22:11

And when love finally blossomed in the terraces and

0:22:110:22:14

cobbled streets, there would be one sure-fire way

0:22:140:22:16

for a Lancashire lass to show her affection.

0:22:160:22:18

She'd bake a courting cake!

0:22:180:22:20

There was a basic recipe for a courting cake,

0:22:210:22:24

but the rest was up to the young fiancee.

0:22:240:22:27

So, apart from a lot of leaking pheromones,

0:22:280:22:30

what went into a courting cake?

0:22:300:22:32

Well, a courting cake was a chance to show off a girl's skills,

0:22:320:22:34

so you'd have a shortbread base, double cream from the local farm.

0:22:340:22:37

If it was a special occasion, to use fresh strawberries -

0:22:370:22:40

it was an expensive thing to make for your betrothed -

0:22:400:22:42

and then a traditional Victoria sponge on the top,

0:22:420:22:45

so it's showing off her biscuit skills and her sponge skills.

0:22:450:22:47

So, quite scary for a young girl.

0:22:470:22:49

She's putting her future romance on the line when she bakes.

0:22:490:22:51

She's got to make a good job otherwise her potential husband

0:22:510:22:54

-could be like...

-Forget this! Yes.

0:22:540:22:56

So, how do you put this cake together?

0:22:560:22:58

Does the amount of cream say anything about me?

0:22:580:23:00

I think the more flourish there was,

0:23:000:23:01

the amount of cream and strawberries you put on the top,

0:23:010:23:04

it was something to show your love.

0:23:040:23:05

I think what this is saying to my beloved is

0:23:050:23:07

I'd make a really good plasterer.

0:23:070:23:09

The courting cake has made a bit of a revival recently,

0:23:090:23:13

because when William and Kate came up to their last

0:23:130:23:15

prenuptial engagement, they were presented with

0:23:150:23:17

a courting cake by a local charity.

0:23:170:23:19

It sort of revived the interest

0:23:190:23:20

and the history of the courting cake in Lancashire.

0:23:200:23:23

-The spirit of romance is alive and well in Lancashire.

-That's right.

0:23:230:23:27

That is beautiful. It puts my teenage years in Croydon to shame.

0:23:270:23:30

It certainly beats sitting in a car park drinking cider.

0:23:300:23:33

The bakers were able to practise and plan their first bake of the series.

0:23:370:23:41

Their second is a complete mystery.

0:23:430:23:45

Bakers, it's time for your first technical challenge.

0:23:460:23:49

Let's have a quick communal shoulder roll. De-stress.

0:23:490:23:53

And we're asking you to make a shoulder roll today!

0:23:530:23:55

Mary and Paul are not going to be around to be part of the action,

0:23:550:23:59

-so if you'd like to...?

-Jog on.

0:23:590:24:01

So, your first technical challenge is devilishly difficult.

0:24:030:24:07

Beelzebub's last stand - it's an angel food cake,

0:24:070:24:10

this is a delicate light sponge, topped with

0:24:100:24:12

whipped cream and drizzled with a lemon and passion fruit curd.

0:24:120:24:16

I can tell you that it is one of Mary Berry's very own recipes.

0:24:160:24:21

You've got two and a half hours to make the angels sing.

0:24:210:24:24

-On your marks.

-Get set.

-BOTH:

-Bake!

0:24:240:24:27

All the bakers have been given the same ingredients.

0:24:270:24:29

What is going on?

0:24:290:24:31

And the same basic recipe to follow.

0:24:310:24:33

I've never seen an angel food cake.

0:24:330:24:35

I've never made it, but I know what it looks like.

0:24:390:24:43

Angel food cake contains no fat, producing a sponge

0:24:430:24:47

so light and fluffy it's said to be fit for angels.

0:24:470:24:51

My target is not to be 13th. 12th, it'll do.

0:24:510:24:54

This is my perfect angel food cake. Perfect. Nice and tall.

0:24:560:25:00

Absolutely even all over the top. Beautifully light, evenly baked.

0:25:000:25:04

It's all right that, Mary. It's got the texture of a marshmallow,

0:25:040:25:07

but it melts in the mouth.

0:25:070:25:09

They should know how to do it,

0:25:090:25:10

but there are one or two points that they can go really wrong on.

0:25:100:25:14

Oh, you're cruel, Mary.

0:25:140:25:16

I know a little bit of the theory about it but just...

0:25:160:25:19

How many eggs have I done?

0:25:190:25:20

Egg whites are the cake's only raising agent.

0:25:200:25:22

I don't know to what extent one should whisk them.

0:25:220:25:26

The air trapped in the egg whites will expand in the oven,

0:25:260:25:29

creating lift.

0:25:290:25:30

I'm definitely thinking a bit more.

0:25:300:25:32

But Mary's recipe doesn't state if they should be soft...

0:25:320:25:35

Oh!

0:25:350:25:37

..or stiff peaked.

0:25:370:25:38

A tense moment.

0:25:380:25:40

Give it a bit more go.

0:25:400:25:42

Rob lives and works in Hertfordshire where he designs space satellites.

0:25:420:25:46

He approaches his baking with similar precision.

0:25:460:25:49

Starting to sound a little thicker,

0:25:500:25:52

but I've done cakes using similar techniques before,

0:25:520:25:55

so I'm not totally lost here.

0:25:550:25:57

I should be saying a little prayer around this bowl,

0:25:590:26:01

considering it's an angel cake.

0:26:010:26:03

Next, sugar should be added to the egg whites...

0:26:030:26:06

Sugar!

0:26:080:26:09

..before carefully folding the flour into the mixture.

0:26:090:26:13

I haven't got time.

0:26:130:26:14

The lumpy bits will be the thing that could bring it down.

0:26:140:26:17

I don't know whether to sift the flour in or whether to mix

0:26:170:26:20

some of this with that and then fold through the rest.

0:26:200:26:24

You spend a lot of time getting air into the egg whites

0:26:240:26:27

and then you have to not get rid of it.

0:26:270:26:30

I think I'll just sift it in gradually. Will I?

0:26:300:26:32

I'm not sure.

0:26:320:26:34

I'm going to do it this way round and put this into there.

0:26:340:26:38

The easiest task becomes like a minefield of difficulties

0:26:380:26:41

on the technical challenge.

0:26:410:26:43

I think it's about confident but delicate folding

0:26:430:26:47

and not overworking.

0:26:470:26:48

It's looking fine. Quite pleased with it.

0:26:480:26:52

I'm massacring it.

0:26:520:26:54

I'm just...I've got all the air out of it somehow.

0:26:540:26:56

I'm going to have to start again.

0:26:560:26:58

How much time have I used?

0:27:000:27:02

90 minutes remaining.

0:27:020:27:03

I'm just wondering whether I ought to grease the tin.

0:27:030:27:06

In order to rise, the fatless sponge mix must be able to grip

0:27:060:27:10

the sides of a cake tin.

0:27:100:27:11

I'm just making sure that the butter is high enough

0:27:120:27:15

up the side of the tin, so that it doesn't stick.

0:27:150:27:17

I'm wondering whether to grease it or not, because it doesn't say

0:27:170:27:20

to grease the tin. I'm thinking it's a sponge cake you need to grease it.

0:27:200:27:24

I'm not sure if I'm meant to be buttering and sugaring the dish.

0:27:240:27:29

Toby's a self-employed web designer whose mum started to teach him

0:27:290:27:32

to bake when he was just eight years old.

0:27:320:27:35

She passed away five years ago and now Toby lives in Reading

0:27:350:27:38

with his dad, John, who gets first taste of everything he creates.

0:27:380:27:42

Well, that shouldn't be any problem.

0:27:420:27:44

I'm not feeling confident.

0:27:440:27:45

This might be my "You stupid idiot!" moment.

0:27:450:27:48

I'm going to go for it.

0:27:480:27:50

I'm going to gently spoon it rather than a great big blob.

0:27:500:27:53

Rise my baby, rise.

0:27:570:28:00

BIRDSONG

0:28:000:28:02

I'm not sure if it's sunk or whether that's how it's naturally goes.

0:28:020:28:05

I might have slammed the oven door.

0:28:050:28:06

Do I take it out? No, I'll give it another two minutes.

0:28:060:28:09

OK. It's risen.

0:28:090:28:10

It's cracking, physically cracking - not as in it's good!

0:28:100:28:15

OK. I've just heard word from Gabriel.

0:28:150:28:17

I have a direct line up there.

0:28:170:28:18

You've got 30 minutes to deliver that angel food cake

0:28:180:28:21

otherwise they'll be furious.

0:28:210:28:23

I can go with that.

0:28:250:28:27

Because angel food cake is so light,

0:28:270:28:29

the way it's left to cool is unconventional.

0:28:290:28:32

Now it's going to go upside down which feels weird...

0:28:320:28:36

very weird.

0:28:360:28:37

If it's left the right way up, gravity will force it to collapse.

0:28:370:28:41

Either I've got it wrong or everybody else has got it wrong.

0:28:420:28:45

-Right.

-Because it says, leave to cool upside-down.

0:28:450:28:47

-To me this is upside-down.

-Which way did you put it in the oven?

0:28:470:28:50

It went in the oven this way, so this is upside down

0:28:500:28:52

and I will turn it the right way up to serve it.

0:28:520:28:55

I can't believe I feel this panicked.

0:28:560:28:58

I have a much more stressful job than cake making.

0:28:580:29:01

Married mum of one Deborah lives and works in Peterborough where

0:29:010:29:05

she's a dentist for people with special needs.

0:29:050:29:07

She first discovered her love of baking

0:29:070:29:09

during domestic science lessons at school.

0:29:090:29:12

Are you preparing to flip?

0:29:120:29:13

-Personally or just the cake?

-Well, yes...!

0:29:130:29:16

-I flipped years ago, so I'm not the person to ask.

-OK.

0:29:160:29:19

-I'm just going to leave it like that.

-OK.

0:29:190:29:21

That's what the legs are for.

0:29:210:29:22

EGG TIMERS BEEP IN BACKGROUND

0:29:220:29:24

-Just leave it like that.

-Yes. The gravity will bring it down.

0:29:240:29:27

As the cakes cool, Mary's recipe requires the bakers

0:29:270:29:30

to make fresh lemon and passion fruit curd -

0:29:300:29:33

from scratch.

0:29:330:29:34

I don't know whether to do it in a pan or in a bowl.

0:29:340:29:38

What's everyone else doing?

0:29:380:29:39

-You and I will be here tomorrow.

-Two and a half days later,

0:29:390:29:42

Lucy and Fran are still making their lemon curd!

0:29:420:29:45

The instructions say to make it in a pan,

0:29:450:29:47

but I always do it in a glass bowl on top of some boiling water.

0:29:470:29:50

I just feel like I can control the heat better...

0:29:500:29:52

and I just jinxed myself.

0:29:520:29:54

That just about where I want it.

0:29:560:29:58

Ow! That's hot.

0:29:580:29:59

If the bakers attempt to remove the delicate sponge from the tin

0:29:590:30:03

before it's completely cool...

0:30:030:30:04

OK!

0:30:040:30:06

..it won't be stable.

0:30:060:30:08

So, I'm just going to go round with a palette knife.

0:30:080:30:10

..and the cake could collapse.

0:30:100:30:12

Better not...!

0:30:120:30:14

Woo!

0:30:140:30:15

Nearly.

0:30:210:30:22

-I think I'm OK.

-There's a cake.

0:30:240:30:25

There's a cake. It came out easily.

0:30:250:30:27

I'm supposed to cool it upside down, but mine just fell out.

0:30:270:30:31

OK, all right. So, why was that? What did you do to the tin?

0:30:310:30:33

It was well lined.

0:30:330:30:35

Whilst at school Kim was known as the Cake Angel

0:30:350:30:38

as she enterprisingly sold cupcakes to classmates.

0:30:380:30:42

She now works as a psychologist but still makes time to bake every day.

0:30:420:30:46

I wondered if I want a bit more height on it.

0:30:460:30:48

Do you think it's gone a bit like a squeeze box?

0:30:480:30:50

-I mean, Paul is a size queen. That's all I'll say.

-I know.

0:30:500:30:53

He really is so it might matter to him.

0:30:530:30:55

-She's gone a little bit pottery class, hasn't she?

-Yes.

0:30:550:30:59

It's like a slightly sort of Ghost moment, isn't it?

0:30:590:31:01

Well...who wants to go front, who wants to go back?

0:31:010:31:05

I'm easy, Toby.

0:31:050:31:07

Bakers, you've got ten minutes left on the clock.

0:31:070:31:10

Has it dropped yet?

0:31:100:31:12

No, has it hell!

0:31:120:31:13

It's stuck in there.

0:31:130:31:14

I didn't grease it at all.

0:31:140:31:16

I've got a feeling grease and flour was the way to head.

0:31:160:31:18

I wouldn't worry about that.

0:31:180:31:19

Whoa!

0:31:190:31:21

It's out.

0:31:210:31:22

Oh...! That looks a cracker.

0:31:220:31:24

Jolly good. Right. Game on.

0:31:240:31:26

Why does it taste salty?

0:31:280:31:30

Oh, my God. I've used salt!

0:31:310:31:33

Argh! So, I now have a twisted, deformed, salty...

0:31:360:31:41

Ay, ah!

0:31:410:31:43

Finally, the cake should be covered with whipped Chantilly cream...

0:31:430:31:46

I'd rather try to do something that looks a bit decorative rather

0:31:460:31:49

than just palette knife it on.

0:31:490:31:51

-Oh!

-This is still warm, it's just going to run everywhere

0:31:510:31:54

so I'm not going to cover the whole thing.

0:31:540:31:56

..and drizzled with the lemon and passion fruit curd.

0:31:560:31:59

I don't know whether to do it all over. I'm slightly tempted.

0:31:590:32:03

Not sure how it's going to taste, but I think it looks presentable.

0:32:030:32:06

Bakers, time's up.

0:32:100:32:11

If you could bring up your angel food cakes -

0:32:110:32:13

place them on the altar behind the photograph of yourself.

0:32:130:32:17

'Mary and Paul will be looking for a good rise, light texture

0:32:170:32:21

'and perfect curd.

0:32:210:32:22

'They will have no idea whose cake is whose.'

0:32:220:32:26

What an array...

0:32:260:32:27

Shall we start from this side then, Mary?

0:32:280:32:30

They cut through very softly.

0:32:300:32:33

It's got a nice texture inside that one, actually. It could be taller.

0:32:330:32:37

It's a lovely texture. It's well baked.

0:32:370:32:40

A good effort, I think.

0:32:400:32:42

This one is quite neat. There's been some attention.

0:32:420:32:44

Very nice structure. Just the right thickness on top.

0:32:440:32:47

The bake on it's good.

0:32:480:32:50

Perhaps this person was short of time.

0:32:500:32:52

The top on it looks a bit of a mess.

0:32:520:32:54

Not a good rise.

0:32:540:32:55

It's a pity, that really is a bit runny, isn't it?

0:32:570:33:00

Nice straight sides here, I think,

0:33:000:33:02

but I've just got to get through the cream.

0:33:020:33:04

The curd's too thin. Quite tight, isn't it, on the structure?

0:33:040:33:07

It's got a bit of a dip in there.

0:33:070:33:09

This has got a very smooth outside and a little bit messy on the top.

0:33:090:33:13

It's quite dense inside. It tastes OK.

0:33:130:33:16

This person obviously had a bit of time to do a bit of piping.

0:33:160:33:19

It looks straight from the 1970s, doesn't it?

0:33:190:33:21

I can't remember(!)

0:33:210:33:23

THEY LAUGH

0:33:230:33:24

Close textured.

0:33:240:33:26

Not much height.

0:33:260:33:28

I like the appearance of the passion fruit curd.

0:33:280:33:31

I quite like the look of that one. It's got quite a nice structure

0:33:310:33:33

-in there as well, hasn't it?

-There's a lighter structure there...

0:33:330:33:36

Mmm. That's nice and light. Good flavour.

0:33:360:33:40

The sides look slightly more on a slant.

0:33:400:33:42

That one's been greased, you can see how small that is.

0:33:420:33:45

The side has got a pleat in it because it's slipped down the tin...

0:33:450:33:49

Then we have someone who's piped this again here.

0:33:500:33:52

That's very dense, it's very small.

0:33:520:33:54

It's just been executed wrongly with the tin.

0:33:540:33:56

The passion fruit's there, a little bit on the runny side.

0:33:580:34:01

It's dense again, isn't it?

0:34:010:34:02

It's collapsed down when it's come out of the oven.

0:34:020:34:05

Now this one, instead of having the straight sides,

0:34:050:34:08

it has sloping sides.

0:34:080:34:09

If it's turned out when it's warm,

0:34:090:34:11

it then naturally spreads to the side.

0:34:110:34:13

Another one that's had a bit of extra time to do

0:34:140:34:16

the piping around the outside.

0:34:160:34:19

It hasn't climbed up too much at all

0:34:190:34:21

and, again, less volume in the meringue as well.

0:34:210:34:23

Finally, this one's had a few major issues.

0:34:230:34:26

It's sort of leaning.

0:34:260:34:27

-It's had no rise at all.

-Oh, dear.

0:34:270:34:29

-And it's raw.

-Also, it's raw.

0:34:310:34:33

Salt...don't try that, Mary.

0:34:380:34:40

Someone screwed up with the recipe.

0:34:400:34:41

It has happened before.

0:34:410:34:42

-Salt Run Barber John 2012.

-Yes. But look what happened to John.

0:34:420:34:46

Paul and Mary will now rank the angel food cakes from worst to best.

0:34:480:34:53

Number 13 is here.

0:34:530:34:55

I'm so sorry.

0:34:550:34:56

12th position is this one, there was no cream around the outside.

0:34:560:34:59

11 is this one. It was just close textured.

0:34:590:35:03

And in 10th place is this one. Did you grease your tin?

0:35:030:35:05

It fell out and that's why it was so dense.

0:35:050:35:08

'Deborah, Beca, Frances, Howard, Mark and Glenn

0:35:080:35:12

'produced angel food cakes

0:35:120:35:14

'not quite good enough to make the top three.'

0:35:140:35:17

Number three is right here.

0:35:170:35:19

We had beautiful smooth sides, good flavour.

0:35:190:35:21

And number two is this one.

0:35:210:35:23

The structure was there, the curd was excellent.

0:35:230:35:26

And you'll all know now who is number one. Well done.

0:35:260:35:29

ALL: Robert! APPLAUSE

0:35:290:35:32

-Technically, really good.

-Thank you.

-Well done.

0:35:320:35:35

-Congratulations to all of you.

-Well done, bakers.

0:35:350:35:38

Well done!

0:35:380:35:39

'It's quite a moment to be the top out of a group of 13.'

0:35:390:35:42

There's some good bakers there

0:35:420:35:44

and I was expecting to come, probably about halfway.

0:35:440:35:46

It would have been lovely to have come first, but third is great.

0:35:460:35:50

From semi-good to absolutely disastrous

0:35:500:35:52

is basically the summing up of today.

0:35:520:35:54

I'm absolutely at the bottom of the pile without a doubt.

0:35:540:35:58

SHEEP BLEAT

0:36:030:36:05

'Just one challenge to go before someone will be crowned

0:36:050:36:08

'Star Baker and one, or maybe two, bakers are sent home.'

0:36:080:36:12

So, Paul and Mary, it's like a bewildering blizzard of bakes.

0:36:120:36:16

-13 bakers.

-It's very difficult with so many people, but I think there's

0:36:160:36:19

two standing out from the pack as the Star Baker, I think.

0:36:190:36:21

Lucy pulled off a pretty amazing tulip cake.

0:36:210:36:24

Have I ever used tulip petals? Never!

0:36:240:36:26

And they held up beautifully.

0:36:260:36:29

Rob with his fantastic pecan sandwich cake.

0:36:290:36:32

You watch how he worked. He was meticulous.

0:36:320:36:34

He's a scientist. Is that going to help him, Paul?

0:36:340:36:36

He's not a scientist, that guy's a baker.

0:36:360:36:38

Ruby had a fairly intense day of it.

0:36:380:36:40

In the technical, when you're in the last three you are in trouble.

0:36:400:36:43

Toby was certainly in the last three, he came bottom.

0:36:430:36:46

His signature cake was good, so that could save him.

0:36:460:36:48

Depends on how he does today.

0:36:480:36:49

Ali balanced flavours quite brilliantly

0:36:490:36:51

with his rose sandwich cake,

0:36:510:36:53

but was 11th in the technical.

0:36:530:36:55

The ball is in his court.

0:36:550:36:56

Coming into the Showstopper is entirely up to him.

0:36:560:36:59

Morning, bakers. So this is the Showstopper Challenge and,

0:36:590:37:02

for today's challenge, we'd like you to bake a chocolate cake,

0:37:020:37:04

but not just any old chocolate cake.

0:37:040:37:07

We are looking for a magnificent chocolate cake.

0:37:070:37:09

We want you to go coco-loco.

0:37:090:37:11

We want tiers if you like, it can be a novelty cake,

0:37:110:37:14

although do bear in mind,

0:37:140:37:15

when you're thinking of the novelty, it is 8pm, BBC Two!

0:37:150:37:18

The judges would love you to use at least

0:37:180:37:21

two types of chocolate to decorate your cake.

0:37:210:37:24

So, anything from the dark, milk, white arena would be great.

0:37:240:37:28

Use all three, that would be very pleasing.

0:37:280:37:30

Now, Mary and Paul are going to be looking for elaborate

0:37:300:37:33

decoration on your cakes.

0:37:330:37:35

You've got four hours on the clock so on your marks.

0:37:350:37:38

-Get set.

-BOTH: Bake!

0:37:380:37:40

Creating a showstopper chocolate masterpiece requires

0:37:400:37:43

several demanding cake making skills.

0:37:430:37:46

I like the way you've put little labels on everything.

0:37:460:37:48

-Well, I need to.

-You obviously need to.

0:37:480:37:50

'The ability to perfect moist, full-flavoured chocolate sponges...'

0:37:500:37:53

And you've got every bowl labelled and also every jug.

0:37:530:37:57

..mastery of the fickle art of tempering...

0:37:570:37:59

-Keep an eye on your jugs.

-..striking construction...

0:37:590:38:02

Flour! Where's the flour?

0:38:020:38:03

..and flawless decoration...

0:38:030:38:06

Nothing! Nothing could go wrong!

0:38:060:38:08

..all in just four hours.

0:38:080:38:10

That was going to be - 25 plus one - one o'clock.

0:38:100:38:13

-Not everyone is starting with chocolate.

-I read about it

0:38:130:38:16

a while ago and I thought it was a really interesting combination.

0:38:160:38:19

They used a thyme ice cream which they coated with chocolate.

0:38:190:38:22

That sort of created the theme of my whole cake.

0:38:220:38:25

Lucy's Showstopper is her wild wood cake,

0:38:250:38:28

decorated with dark chocolate trees and infused with thyme.

0:38:280:38:32

I'm going to just pick off individual thyme leaves

0:38:320:38:35

and scatter them over the top of my baking parchment

0:38:350:38:37

so that it'll infuse into my sponge, keep the flavour really fresh.

0:38:370:38:42

'I'm going for an engagement themed cake.

0:38:420:38:44

'It's something I made for a friend for his engagement party.'

0:38:440:38:47

He was a little short of cash.

0:38:470:38:48

Ali's engagement cake will be topped with white chocolate ganache

0:38:480:38:52

and piped dark chocolate butterflies,

0:38:520:38:54

and he's taking a risk with his sponge mix.

0:38:540:38:57

I am worried because a few other contestants were

0:38:570:38:59

surprised that I was using fresh raspberries.

0:38:590:39:01

But I'm not using a whole field worth of raspberries, just a few.

0:39:010:39:04

I want that richness from the chocolate

0:39:040:39:06

but then you get a burst of raspberries to cut through that.

0:39:060:39:09

I found it quite difficult to get the sponge recipe right,

0:39:090:39:12

because it's got fat in it, it's got sugar in it -

0:39:120:39:14

it disrupts the ratio that you would usually use of things.

0:39:140:39:17

I think today I'm just trying to force myself to be calm.

0:39:170:39:21

Ruby's chocolate and ginger cake will be

0:39:210:39:23

wrapped in an asymmetrical tempered dark chocolate collar.

0:39:230:39:26

How did you feel last night when you got back?

0:39:260:39:28

-Traumatised.

-So, you study philosophy, do you not?

0:39:280:39:31

Is there any philosophy that you would draw on currently?

0:39:310:39:33

Well, Berkeley says, "If something isn't perceived by anyone then it doesn't exist,"

0:39:330:39:37

so if you can turn your backs the other way when I bring my cake out.

0:39:370:39:41

Unfortunately, the only flaw in that is this is a competition in which

0:39:410:39:44

there are judges so someone will gaze upon your produce,

0:39:440:39:46

so then it will exist.

0:39:460:39:48

Well...I've got to pull it out of the bag.

0:39:480:39:50

Baking a perfect chocolate cake isn't straightforward.

0:39:500:39:54

We're away!

0:39:540:39:55

The darker colour makes it harder to see when it's baked.

0:39:550:39:58

For those attempting a tiered Showstopper...

0:39:590:40:01

Relief they're in!

0:40:010:40:02

-..they will have to juggle several sponges...

-They're rising though.

0:40:020:40:06

-..all of different sizes...

-Two of the middle ones in.

0:40:060:40:09

..each one requiring a different baking time.

0:40:090:40:11

I'm going to need another timer.

0:40:110:40:13

I don't do gender cliches,

0:40:130:40:16

but I suspect I'm not massively good at multitasking.

0:40:160:40:19

Shards of tempered white and dark chocolate will decorate

0:40:190:40:22

Toby's giant, triple layered, two-tiered Showstopper.

0:40:220:40:26

That's like the size of the ten-inch

0:40:260:40:27

and then there's the three eight-inch on top.

0:40:270:40:29

So, big enough for a couple with a healthy appetite.

0:40:290:40:32

I thought it was big enough for Paul.

0:40:320:40:34

Yes, Paul will get through that.

0:40:340:40:36

Good luck.

0:40:380:40:40

But Toby's cake might not be the biggest.

0:40:400:40:43

And these are the last two of seven.

0:40:430:40:47

Glenn's almond and espresso chocolate showstopper is

0:40:470:40:50

inspired by one of the world's most famous architects.

0:40:500:40:53

I've lived in Barcelona for a while

0:40:530:40:55

-and I massively loved all Gaudi buildings.

-Gaudi. Brilliant.

0:40:550:40:58

So, the bottom layer's got a sort of swirl which reminds me

0:40:580:41:02

of columns in the Park Guell, the second has some sort of tiles.

0:41:020:41:07

The top layer is fairly smooth but has towers.

0:41:070:41:10

So, how high is it going to be?

0:41:100:41:11

About here.

0:41:120:41:14

I think I'll need a ladder to see it.

0:41:140:41:15

Bakers, you are halfway through your showstopper jaunt.

0:41:170:41:21

Two hours left.

0:41:210:41:22

Success! Ha-ha!

0:41:220:41:24

Yep, they're done.

0:41:240:41:26

Still wet inside.

0:41:260:41:28

That's four and five out.

0:41:300:41:33

And six and seven.

0:41:330:41:35

Stupid oven!

0:41:450:41:47

So many issues.

0:41:470:41:49

I set the time, but I didn't press start

0:41:490:41:52

so I've had to just purely do it by just my own testing.

0:41:520:41:56

I sliced my thing...

0:41:560:41:58

whilst I was chopping butter.

0:41:580:42:00

I'm going to throw in the towel soon!

0:42:000:42:02

While their cakes are cooling, the bakers spend every minute

0:42:040:42:07

perfecting their showstopping chocolate toppings

0:42:070:42:10

and decorations.

0:42:100:42:12

These have got to be meticulously clean.

0:42:120:42:14

Any water or fat on them will ruin the temper.

0:42:140:42:18

Tempering involves heating

0:42:180:42:19

and then cooling chocolate to a specific temperature.

0:42:190:42:22

I need it around 31 and then I'll mix in unmelted chocolate to

0:42:220:42:27

bring the temperature down.

0:42:270:42:29

It's all about crystal structure.

0:42:290:42:31

When it reaches the right temperature,

0:42:310:42:33

the only crystals that are in there are from the good chocolate.

0:42:330:42:36

Once set, the cocoa butter should solidify in a form that is crisp...

0:42:360:42:40

-This is where it gets messy.

-..and glossy.

0:42:400:42:42

Using acetate extra-ensures that it's going to be nice and shiny.

0:42:420:42:46

Those have worked really well. Are you pleased?

0:42:460:42:48

Yeah, they're all right.

0:42:480:42:49

You can tell the ones that have tempered better.

0:42:490:42:51

You've got a tiny temper there.

0:42:510:42:53

Now these are going to hopefully settle...

0:42:530:42:55

Just one degree out and they'll have unforgivably dull chocolate.

0:42:550:42:59

This is really nerve-racking.

0:42:590:43:01

Are you making balloon animals?

0:43:020:43:03

No. No, no. These are to make...

0:43:030:43:06

What are you doing?

0:43:060:43:07

I'm going to dip them in chocolate and stand them on a cold surface so

0:43:070:43:11

that they form a bowl and then, whatever runs down, forms the base.

0:43:110:43:14

Rob's raspberry and chocolate showstopper will be enclosed

0:43:140:43:18

by white and dark chocolate shards

0:43:180:43:20

and topped with his balloon chocolate cups,

0:43:200:43:22

which will feature yet another feat of precision -

0:43:220:43:25

chocolate engineering.

0:43:250:43:26

I tried the chocolate striped cigars a few times

0:43:260:43:29

with no success whatsoever

0:43:290:43:31

and then I tried it the other day and it worked so I'm going with it.

0:43:310:43:35

On the strength of that one trial...

0:43:350:43:37

Ah-ha! I'll quit there because that's worked.

0:43:410:43:45

I don't want to push my luck.

0:43:450:43:46

Howard is attempting to go one better.

0:43:460:43:49

It's a bit of a revisited black forest gateau.

0:43:490:43:51

It's going to have a little model chocolate bear.

0:43:510:43:54

It's basically a modelling chocolate given a little dusting to

0:43:540:43:58

make it more of a silver grey bear.

0:43:580:44:00

Howard's bear will stand guard on top of a rectangular

0:44:020:44:05

dark chocolate sponge filled with cream cheese

0:44:050:44:08

and cherries soaked in kirsch.

0:44:080:44:10

I'm not terribly fond of chocolate, in fact, chocolate gives me

0:44:100:44:13

migraines so I avoid chocolate.

0:44:130:44:17

This is certainly a bit of an ambitious bake.

0:44:170:44:19

Wanting to pull out all the stops, or squirrels in my case so...

0:44:190:44:24

it's a secret squirrel three-tiered tree trunk cake

0:44:240:44:27

with a hidden chocolate hazelnut squirrel in the top trunk.

0:44:270:44:30

Each of Frances' tiers will feature

0:44:300:44:32

a differently flavoured marble sponge.

0:44:320:44:35

She's using walnuts, almonds and hazelnuts

0:44:350:44:38

and squirrels don't just feature on the inside.

0:44:380:44:41

Is it the Bake Off squirrel?

0:44:410:44:42

We could make it the Bake Off squirrel.

0:44:420:44:44

If you do make it the Bake Off squirrel, you might need to

0:44:440:44:46

add a little bit in certain areas.

0:44:460:44:48

-I think we should make a Big Bake Off squirrel.

-That could be fun.

0:44:480:44:51

Whole nut is the operative word, Frances.

0:44:510:44:54

Mark has also decided to bake some extra decoration.

0:44:540:44:57

Awesome.

0:44:570:44:59

His profiteroles will top a giant chocolate sponge made

0:44:590:45:02

with buttermilk and his showstopper will be wrapped

0:45:020:45:04

in a striped white and milk chocolate collar.

0:45:040:45:07

Oh, it's not going to stay.

0:45:080:45:11

That is not going to stay...

0:45:110:45:14

Um...

0:45:140:45:16

No. I need sellotape.

0:45:160:45:18

Uh...

0:45:180:45:20

Yes, I'm not very organised at this point.

0:45:200:45:22

Mark's not the only one in trouble.

0:45:220:45:25

My ganache has gone wrong.

0:45:250:45:26

This is meant to be a lot more set than it is.

0:45:260:45:29

As you can see, it's very runny.

0:45:290:45:31

There's no way this will set in time.

0:45:310:45:32

I've cut myself several times and grated my thumb...

0:45:320:45:36

-It's slowed me...

-TIMER BEEPS

0:45:360:45:38

Oh, sorry. Right, OK.

0:45:380:45:40

Shall I just leave that now?

0:45:400:45:41

Just leave that till it seizes. Put it in the fridge.

0:45:410:45:43

Cover it.

0:45:430:45:45

I'll leave the rest to the one up there...

0:45:450:45:48

Well, and Paul Hollywood and Mary Berry.

0:45:480:45:50

OK, bakers, just half an hour left until chocolate coronary o'clock.

0:45:520:45:57

Half an hour's fine. Half an hour we can work with.

0:45:570:45:59

-I'm, uh, behind.

-Yup.

0:46:020:46:04

-Stressed.

-Yup.

0:46:040:46:06

Slightly doolally.

0:46:060:46:08

These are optimal conditions for Bake Off.

0:46:080:46:11

Oh! It's not cold enough yet and I'm worried.

0:46:110:46:14

My concerns are quite serious that some of them are

0:46:170:46:20

not going to be finished on time.

0:46:200:46:21

Oh! Oh, it was like it was meant to be!

0:46:210:46:25

Four hours to do this is enough.

0:46:250:46:28

HE PRAYS UNDER HIS BREATH

0:46:280:46:31

It's just that it's our first showstopper.

0:46:310:46:33

I really think that some of them have been too ambitious.

0:46:330:46:37

It would be a tragedy if his head falls off.

0:46:370:46:40

Tried to fit in too much, too many stages...

0:46:400:46:42

(She's amazing!)

0:46:420:46:44

..and make it too grand.

0:46:440:46:45

Come on. It would not be a Bake Off squirrel without a pair of hazelnuts.

0:46:450:46:49

-There we go.

-We told them the time, we told them what we wanted.

0:46:490:46:51

They've had time to practise...

0:46:510:46:53

Plonk that on top now.

0:46:530:46:55

..if they can't do it.

0:46:550:46:56

The whole point of the challenge was the chocolate decoration,

0:46:570:47:00

so as far as I'm concerned that's a big fat zero.

0:47:000:47:03

Baker's dozen, you've got five minutes left

0:47:050:47:07

on this Showstopper Challenge...

0:47:070:47:10

Five minutes are left to you.

0:47:100:47:12

Come on, come on, come on.

0:47:140:47:17

It hasn't worked.

0:47:170:47:19

Damn! Ugh!

0:47:240:47:26

HE LAUGHS

0:47:260:47:28

MEL GASPS

0:47:320:47:33

(Oh, that looks so good!)

0:47:330:47:35

HEAVY BREATHING

0:47:520:47:54

I've seen uglier things.

0:47:580:48:00

OK, bakers, that's one minute left.

0:48:000:48:03

Holy crap!

0:48:030:48:05

Please don't break, please don't break, please don't break...!

0:48:190:48:22

Oh, you son of a...!

0:48:240:48:27

Bakers, that's the end of the bake.

0:48:270:48:29

Time to put down all chocolate tools and step away, please.

0:48:290:48:34

To the second!

0:48:340:48:36

HE SIGHS

0:48:360:48:38

HE LAUGHS

0:48:380:48:39

'That is the worst bake I've ever baked in my life'

0:48:420:48:45

and yet this is what's going to make Paul and Mary decide

0:48:450:48:48

whether I'm staying or going.

0:48:480:48:50

Fate decided.

0:48:540:48:56

It's judgment time for the chocolate showstoppers.

0:48:590:49:03

Rob, do you want to come up, please.

0:49:030:49:04

'I think I've done a reasonable job.

0:49:040:49:06

'The bit that went really well was the chocolate cigars.'

0:49:060:49:09

Dead pleased with that.

0:49:090:49:11

The overall appearance and thought of it is exceptional.

0:49:120:49:14

And I thought your little balloons...

0:49:140:49:16

I can just imagine having a go at that and it not working for me!

0:49:160:49:20

The flavour in it's good. I got the filling, I got the raspberry.

0:49:290:49:31

It's beautifully presented,

0:49:310:49:33

the lovely flavour of the chocolate, the impact of that.

0:49:330:49:36

You couldn't pass it without glancing and saying well done.

0:49:360:49:39

-ROB:

-Thank you.

-True scientist.

0:49:390:49:41

Part of being able to bake in this environment is

0:49:450:49:48

not cutting yourself and impairing your ability...!

0:49:480:49:51

Would they take this into consideration.

0:49:550:49:57

Would it help, as it were...?

0:49:570:49:59

Um? I don't see how, really.

0:49:590:50:01

-It's a mess.

-Of course, yes, absolutely.

0:50:010:50:03

On top there's tempering work. We know where it should've been.

0:50:030:50:06

If you'd put that round the side that would've made it look better.

0:50:060:50:09

No thumbs!

0:50:090:50:10

It's hard to put on some panels with no thumbs.

0:50:100:50:13

-PAUL:

-We're judging the cake.

0:50:130:50:15

-Your cake's overbaked.

-Yeah.

-There's not much flavour in it.

0:50:220:50:26

A positive point - your three layers are exactly matching.

0:50:260:50:30

-The cake itself is dry.

-Yeah.

0:50:300:50:33

If I'd had a bit more time I would have allowed my icing to set

0:50:370:50:40

a bit more and then I would have got a better finish.

0:50:400:50:43

I think I've shown the chocolate skills that I've got in this cake.

0:50:430:50:45

I hope that is enough.

0:50:450:50:47

I love your trees.

0:50:480:50:49

-I really feel it's a walk in the woods, don't you?

-It is, yeah.

0:50:490:50:52

I just think that it's a little bit too rough around the outside.

0:50:520:50:55

You've spent so much time on the trees

0:50:550:50:58

that you've lost the overall appearance of the cake.

0:50:580:51:01

Looks a nice sponge here.

0:51:010:51:03

I've just got some thyme...

0:51:030:51:05

and I like the flavour of that.

0:51:050:51:06

It's a little bit dense but it's beautifully moist.

0:51:060:51:09

The thyme comes in and deadens it slightly at the end

0:51:090:51:11

rather than lifts it up.

0:51:110:51:13

It looks volcanic, doesn't it?

0:51:170:51:19

-It's big.

-You used the milk chocolate,

0:51:190:51:21

didn't you, on the outside?

0:51:210:51:22

-I did.

-You never get a good finish with something like that.

0:51:220:51:25

Are you literally going to eat your hat, Christine?

0:51:260:51:28

I don't know about all of it.

0:51:280:51:30

It looks exciting, it looks fun

0:51:300:51:32

and what a lovely shine on the brim.

0:51:320:51:34

Your truffles look great and you've tempered extremely well.

0:51:360:51:39

It's a good cake.

0:51:390:51:41

You've got a little bit of moisture coming from that filling as well.

0:51:410:51:44

It's a very good cake.

0:51:440:51:45

The chocolate one is slightly overbaked.

0:51:470:51:49

The bake time and the overall appearance on the side

0:51:490:51:51

has to be improved.

0:51:510:51:53

I love the taste of fresh raspberries.

0:51:550:51:57

The flavours go beautifully together.

0:51:570:51:59

I absolutely adore it. I really do.

0:51:590:52:01

The only thing that upsets me is the side.

0:52:010:52:03

Glenn, come forth with your tower.

0:52:040:52:06

I should probably make an apology now to all my students who

0:52:080:52:12

I lecture about planning and working to a deadline,

0:52:120:52:16

because in there that was all out the window.

0:52:160:52:18

Your first cake that you did for us was the biggest in the room.

0:52:200:52:24

This one, I've just looked round, it is the tallest.

0:52:240:52:27

Can you do little things?

0:52:270:52:29

I don't know. Well, if I'm still here in a couple of weeks' time,

0:52:290:52:31

I'll see if I can manage a petit four.

0:52:310:52:34

-PAUL:

-They're all far too dry and not carrying any flavour.

0:52:370:52:40

-Oh.

-Which is a shame.

0:52:400:52:42

That is a masterpiece.

0:52:460:52:47

Has that little bear got a name?

0:52:470:52:50

-HOWARD:

-It could be Paul.

-THEY LAUGH

0:52:500:52:52

Well, it's got a nice smile.

0:52:520:52:53

It was meant to have slightly brighter blue eyes.

0:52:530:52:56

It's very moist and indulgent, isn't it?

0:52:580:53:02

I love it. I think it's been executed well, it looks fantastic.

0:53:020:53:05

-Thumbs up, Howard.

-Thank you very much, Howard.

0:53:050:53:07

THEY LAUGH

0:53:070:53:08

You're very creative with your bakes.

0:53:100:53:11

You've done it again with this one. The idea is good.

0:53:110:53:13

It's been executed well.

0:53:130:53:15

Don't chop the squirrel's nuts off!

0:53:150:53:18

Amazing. We've got a hidden treasure of a squirrel.

0:53:180:53:22

You can see all the different chocolates that you've used.

0:53:220:53:24

You've succeeded in getting a really moist well-flavoured cake.

0:53:240:53:29

Ali, if you'd like to come up with your cake?

0:53:300:53:33

'This one was make or break and, um...'

0:53:330:53:36

I think it's broken me.

0:53:360:53:37

I'm better than that cake, but that's all they can judge me on.

0:53:410:53:45

It looks, if I might say, a little bit childish.

0:53:470:53:49

Oh, yes, completely. I'm actually ashamed to put it in front of you.

0:53:490:53:53

What are the hard bits inside the cake?

0:53:570:53:58

Passion fruit seed. I took it out last time,

0:53:580:54:00

I thought I should keep them in.

0:54:000:54:01

You don't put it inside a chocolate cake. It's strange.

0:54:010:54:04

You eat the chocolate cake and then crunch - "Is that my filling?"

0:54:040:54:06

It's a good chocolate cake, in as much as it's moist.

0:54:060:54:09

You got that right, but you're sad about this and we are too.

0:54:090:54:13

At the end of yesterday I was dead certain I was going to go out.

0:54:220:54:25

It's far from perfect and a bit rough around the edges,

0:54:250:54:28

but it was finished which is the first time so far,

0:54:280:54:31

so if I go out now then

0:54:310:54:32

I've done a decent showing of my last bake.

0:54:320:54:34

You've tempered the chocolate, you've got a bit of shine on it.

0:54:360:54:38

It's lost some of it when it's been manipulated onto the cake itself.

0:54:380:54:42

-And you've got ginger in the filling as well.

-RUBY:

-Yeah, I do.

0:54:420:54:45

I like that. It goes.

0:54:530:54:55

-Oh, good!

-It's successful.

0:54:550:54:57

-PAUL:

-I like that.

0:55:010:55:02

Oh, that's such a relief.

0:55:020:55:04

The ginger gives it a little bit of heat as well.

0:55:040:55:06

It sits on the palate once you've had it.

0:55:060:55:08

For me, the only problem with that is the decoration is too simple.

0:55:080:55:11

-Thank you very much.

-Not too bad.

-Well done, Ruby.

-Thank you.

0:55:110:55:14

They await your decision.

0:55:190:55:21

Paul and Mary must now decide whose cakes were good enough

0:55:210:55:24

to see them crowned this year's first Star Baker

0:55:240:55:27

and who will have to leave the competition.

0:55:270:55:30

I think, generally, the standard in the Showstoppers

0:55:300:55:32

has been very, very high. I think Howard stood out for me,

0:55:320:55:35

I thought Frances stood out. I thought Rob stood out as well.

0:55:350:55:38

They all did exceptional things. Very clever things.

0:55:380:55:40

-Innovative skills.

-In week one.

-Yeah, in week one!

0:55:400:55:43

Do you know who's in line for Star Baker?

0:55:430:55:45

It's pretty tight at the top, isn't it?

0:55:450:55:47

-We are in total agreement about that.

-Are you?

0:55:470:55:50

Are you? That's a first.

0:55:500:55:51

Are there a huddle of those who have slightly underwhelmed

0:55:510:55:54

who you think are now in trouble?

0:55:540:55:56

I think Ali was just overwhelmed by the whole thing.

0:55:560:56:00

Obviously, nerves have caused a lot of injuries

0:56:000:56:01

and Toby's managed to slice both of his thumbs.

0:56:010:56:04

It doesn't affect how long a cake stays in an oven for.

0:56:040:56:06

If it's dry, it's dry. Toby's in trouble.

0:56:060:56:09

I would even throw Ruby in there as well.

0:56:090:56:10

The rhubarb and custard did have issues,

0:56:100:56:12

she was 12th in the technical.

0:56:120:56:14

And also added in to the mix, possibly two might go this week.

0:56:140:56:17

Who knows.

0:56:170:56:18

Gosh, she's a sphinx, isn't she?

0:56:180:56:20

-(I know - the enigma.)

-I know. Wrapped in a mystery.

0:56:200:56:23

Baker's dozen, as you know,

0:56:310:56:33

every Bake Off we like to tell you who has been the Star Baker.

0:56:330:56:38

Now, this person has shown deliciousness,

0:56:380:56:42

a big dash of precision engineering

0:56:420:56:45

and enough potential to go to outer space.

0:56:450:56:48

-It's Rob. Well done.

-Well done. Fantastic.

0:56:480:56:51

APPLAUSE

0:56:510:56:53

It is, of course, a baker's dozen.

0:56:550:56:56

For one of you, 13 IS the unlucky number.

0:56:560:56:58

I hate doing this, but one of you, unfortunately,

0:56:580:57:01

has to leave this weekend...

0:57:010:57:03

and the person that won't be joining us next week is...

0:57:030:57:07

-..Toby.

-Yes.

0:57:210:57:23

I'm really, really gutted, Toby.

0:57:230:57:26

Sandwich him, sandwich him immediately. Sandwich in.

0:57:260:57:29

Oh, dear. I got one thing correct this weekend

0:57:320:57:35

and that's that I was going to be the one to be kicked out.

0:57:350:57:39

I really sympathise with Toby. It just didn't get together.

0:57:390:57:43

Bake Off, series four. Standards are very, very high.

0:57:430:57:46

You can't afford any slip ups.

0:57:460:57:47

The Showstopper really has to be outstanding, and it wasn't,

0:57:470:57:50

and even the chocolate cake itself didn't have that flavour.

0:57:500:57:54

-TOBY:

-I think I'm going to give up baking

0:57:540:57:56

and become some kind of anti-baking monk...

0:57:560:57:59

Or not!

0:58:010:58:03

Dude, does it look as though I'm going to stop eating cake?

0:58:030:58:07

CHEERING

0:58:070:58:08

-ALI:

-'As I was sitting in that row, I was so certain'

0:58:120:58:14

they were going to say Ali...

0:58:140:58:17

There you go. Come on.

0:58:170:58:20

I'm so excited. I'm so excited.

0:58:200:58:22

Oh, come here. I'm sorry.

0:58:220:58:24

'I think I've learnt just to...'

0:58:240:58:26

not panic.

0:58:260:58:28

The other little sausage!

0:58:280:58:29

THEY LAUGH

0:58:290:58:30

'I've just got Star Baker and I think'

0:58:300:58:32

that's fantastic. It doesn't get better than that in baking!

0:58:320:58:35

No, not here!

0:58:350:58:36

Hello?

0:58:360:58:39

It's Dad. Guess what!

0:58:390:58:41

Daddy got through!

0:58:420:58:44

Yeah! Yeah!

0:58:460:58:47

Yeah!

0:58:470:58:49

-HIGH-PITCHED:

-"Mum, Daddy got through!"

0:58:490:58:51

-Next time...

-I said I wouldn't be one of those lunatics

0:58:510:58:54

-kneeling on the floor by the oven.

-..it's bread week.

-And here I am!

0:58:540:58:59

And, this year, Paul's expectations...

0:58:590:59:00

What you've got there is a baseball bat.

0:59:000:59:02

..have risen higher than ever.

0:59:020:59:04

Welcome to yeast.

0:59:040:59:05

He's after signature breadsticks...

0:59:050:59:07

Living on the edge.

0:59:070:59:08

..technically perfect muffins...

0:59:080:59:09

(I don't think anyone else has done them.)

0:59:090:59:13

..And show stopping...

0:59:130:59:14

-Very satisfying.

-..decorative loaves.

0:59:140:59:16

It's a Paul the psychic octopus tribute loaf.

0:59:160:59:19

-Of course it is.

-But who will be crowned Star Baker?

0:59:190:59:22

Don't give me a round of applause, it bloody stuck to the tray!

0:59:220:59:25

And whose Bake Off will come to an end?

0:59:250:59:28

I might just give it an extra few minutes, on reflection...

0:59:280:59:32

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0:59:340:59:37

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