0:00:02 > 0:00:03Taking part in the Great British Bake Off
0:00:03 > 0:00:06is an ambition of amateur bakers across the country.
0:00:06 > 0:00:10I could pinch myself, I'm in the Bake-Off tent! I can't believe it!
0:00:10 > 0:00:12But what is it really like inside the tent?
0:00:12 > 0:00:14You're sort of stood there at the gingham altar
0:00:14 > 0:00:16and you're just thinking, "Just shoot me."
0:00:16 > 0:00:17What are the side effects
0:00:17 > 0:00:20of being exposed to Paul's steely blue eyes...
0:00:20 > 0:00:21Paul came across as a bit of a...
0:00:21 > 0:00:24bit of an arrogant so-and-so in some instances.
0:00:24 > 0:00:27- I don't like that. - Don't you?- At all.- Oh.
0:00:27 > 0:00:30- You may as well be chewing on a piece of card.- That's a bit harsh.
0:00:30 > 0:00:31No, honestly.
0:00:31 > 0:00:33..and the possibility of disappointing Mary Berry?
0:00:33 > 0:00:37Look at her eyes, she's telling you with her eyes,
0:00:37 > 0:00:38"Take that and put it in the fridge,
0:00:38 > 0:00:41"otherwise the pastry's going to melt."
0:00:41 > 0:00:43Are Mel and Sue a help or a hindrance?
0:00:43 > 0:00:46It's really annoying, you have some ingredients there, she'll come
0:00:46 > 0:00:49and peck at it and you won't believe it, she'll sometimes finish it off!
0:00:49 > 0:00:51Reliving their highs...
0:00:51 > 0:00:53You nailed that one, Ryan.
0:00:53 > 0:00:57The relief when you put a bake down and they said, "That's all right."
0:00:57 > 0:00:58..and lows.
0:00:58 > 0:01:00I knew that I was going,
0:01:00 > 0:01:04so from the minute I sat on the seat, I was going to cry.
0:01:04 > 0:01:07The class of 2012 revisit their experience
0:01:07 > 0:01:09and reveal their lives after the Bake Off.
0:01:09 > 0:01:11It's been extraordinary, what's happened.
0:01:11 > 0:01:14- The bakers, I mean...- 2012...
0:01:14 > 0:01:17I can remember faces, but the names escape me.
0:01:17 > 0:01:19There were some blokes, weren't there?
0:01:19 > 0:01:22There was one with glasses, he was quite a honey.
0:01:22 > 0:01:24- They're a blur, they're a blur. - It's gone, really.
0:01:24 > 0:01:26I'm sure they were nice, I'm sure they were lovely.
0:01:26 > 0:01:29Lovely, but to be honest, once their back's turned on the tent,
0:01:29 > 0:01:30it's just...missed.
0:01:57 > 0:02:00In April of last year, 12 of the country's best home bakers
0:02:00 > 0:02:03gathered in a field in Somerset,
0:02:03 > 0:02:05crossed a small wooden bridge
0:02:05 > 0:02:09and walked into the jaws of the Bake Off tent for the first time.
0:02:14 > 0:02:16The first day, walking into that tent,
0:02:16 > 0:02:19I've never felt as much apprehension
0:02:19 > 0:02:21and been so nervous than I have done
0:02:21 > 0:02:24in the whole of my life, including getting married.
0:02:25 > 0:02:27It was actually really scary,
0:02:27 > 0:02:29thinking that, "What have I got myself into?"
0:02:31 > 0:02:34On the first day, I think everyone was a bit on edge,
0:02:34 > 0:02:36because no-one knew each other,
0:02:36 > 0:02:39we hadn't become the great friends we are now.
0:02:39 > 0:02:44A very warm welcome, bakers, to our Bake Off tent.
0:02:44 > 0:02:48Initially, it's just almost as if you think, "I need to pinch myself,
0:02:48 > 0:02:52"I'm in the Bake Off tent, I can't believe it." You know?
0:02:52 > 0:02:53It was really surreal,
0:02:53 > 0:02:57but everything happens so quickly, you don't have time to think.
0:02:57 > 0:03:00Whereas you'd seen it on television, it doesn't prepare you
0:03:00 > 0:03:05for the actual sight and the work stations, and so forth.
0:03:07 > 0:03:09And before I knew it, Sue was saying,
0:03:09 > 0:03:11"Ready, steady, bake," and I was like,
0:03:11 > 0:03:15"OK, we're actually doing this, then, this is happening now."
0:03:15 > 0:03:17- For the first time... - On your marks...
0:03:17 > 0:03:19Get set... BOTH: Bake!
0:03:19 > 0:03:21'Oh, there's a story, there's a story,
0:03:21 > 0:03:25'behind the "On your marks, get set, bake."'
0:03:25 > 0:03:30Well, it took five months, I used a flip chart,
0:03:30 > 0:03:33- we used diagrams, and we just thought...- On your marks...
0:03:33 > 0:03:36Get set... I came up with "get set". You came up with "on your marks",
0:03:36 > 0:03:39- I did "get set".- And then "bake" just came out of nowhere.
0:03:39 > 0:03:42It's like sometimes the universe gives you a gift.
0:03:46 > 0:03:50Everyone was sort of checking each other out
0:03:50 > 0:03:54and jockeying for position and trying to sort of work out
0:03:54 > 0:03:58who were the potential contenders to go on and win.
0:03:58 > 0:04:01Don't underestimate this lady, she keeps on saying how nervous she is,
0:04:01 > 0:04:04but actually she's very determined.
0:04:04 > 0:04:08I just remember feeling so nervous, so sick.
0:04:08 > 0:04:10I hadn't eaten anything because I was so nervous.
0:04:10 > 0:04:12Just make sure your timing is perfect, it's all about timing.
0:04:12 > 0:04:15I feel the need just to reach across very briefly,
0:04:15 > 0:04:18unclench your hands, there we go.
0:04:18 > 0:04:20- Breathe, relax.- Thank you.
0:04:20 > 0:04:22- Good luck.- Thank you.
0:04:22 > 0:04:24You sort of look around and you think,
0:04:24 > 0:04:27"OK, what ingredients has he got? What ingredients has she got?"
0:04:27 > 0:04:29You sort of think, "Am I good enough for this, really?"
0:04:29 > 0:04:32I've got apples, Manisha had peaches, Natasha had pineapples.
0:04:32 > 0:04:36So I just thought, "Oh, crumbs, I'm going to be kicked out first."
0:04:36 > 0:04:39The realisation they'd have to bake like never before
0:04:39 > 0:04:41to keep their place in the tent
0:04:41 > 0:04:45dawned with the first Showstopper Challenge - a hidden design cake.
0:04:45 > 0:04:50It's a really menacing task for us bakers, so whoever invented it,
0:04:50 > 0:04:51I'm cursing their name right now.
0:04:51 > 0:04:53It was such a technical thing to do.
0:04:53 > 0:04:56I mean, putting a design inside a cake is crazy work.
0:04:56 > 0:04:59We've moved out of baking, in a sense,
0:04:59 > 0:05:00- and into kind of...- It's joinery.
0:05:00 > 0:05:01It's joinery, isn't it?
0:05:01 > 0:05:04And two of the bakers were in direct competition.
0:05:04 > 0:05:08I'm going for a Union Jack cake.
0:05:08 > 0:05:12I'm doing a Union Jack hidden design cake.
0:05:12 > 0:05:14I was really pleased with the Union Jack cake,
0:05:14 > 0:05:18because I had spent a huge amount of time making sure
0:05:18 > 0:05:22that everything could have worked out on the day.
0:05:22 > 0:05:25It's a work of beauty, it's a work of precision.
0:05:25 > 0:05:29It was quite a technical piece of engineering out of sponge,
0:05:29 > 0:05:33and I think it was really great to be able to compare that to Stuart's,
0:05:33 > 0:05:34because then it made it quite obvious
0:05:34 > 0:05:37that there were so many potential pitfalls,
0:05:37 > 0:05:39and how it could have gone wrong.
0:05:43 > 0:05:45It's gone a bit awry on the structure of it, technically.
0:05:45 > 0:05:47My disaster of a Union Jack cake,
0:05:47 > 0:05:50it didn't really turn out well for me at all.
0:05:50 > 0:05:51When we went up for judging
0:05:51 > 0:05:55and I think he'd actually said I'd nailed it, it was really fantastic.
0:05:55 > 0:05:59That was one of the great moments of being on the programme.
0:05:59 > 0:06:04Most impressive. It's very sweet, it's moist. You've got there.
0:06:04 > 0:06:06- Well done.- Thank you.
0:06:07 > 0:06:09Sorry, Stuart.
0:06:09 > 0:06:12Some bakers shone from the very beginning.
0:06:12 > 0:06:13Very, very pretty.
0:06:15 > 0:06:18Very impressed, I mean, a design inside a cake,
0:06:18 > 0:06:20it's got that little step further.
0:06:20 > 0:06:22Thank you very much indeed.
0:06:24 > 0:06:26It's a very clever concept.
0:06:26 > 0:06:30And one in particular made a big impression.
0:06:30 > 0:06:34- That is one monster of a cake. - It's very bold.
0:06:34 > 0:06:37Have you got a shovel or anything I can use to cut this up?
0:06:37 > 0:06:40- Can you tell me what we're expecting to see inside?- A sun.
0:06:40 > 0:06:44- And this is genoise?- Yeah. - It's quite heavy.
0:06:44 > 0:06:46- No, I think what it is... - The weight of it crushing down.
0:06:46 > 0:06:49So much weight, yeah.
0:06:49 > 0:06:51My very first Showstopper was awful,
0:06:51 > 0:06:54I was quite surprised I didn't go in the first week.
0:06:54 > 0:06:57It's the first cake we've ever had you can see from space as well.
0:06:57 > 0:07:00Big things are always better, aren't they?
0:07:02 > 0:07:05But James wasn't the only one to struggle.
0:07:05 > 0:07:08When I originally compiled the recipe,
0:07:08 > 0:07:09I'd wondered if it was too simple.
0:07:09 > 0:07:12I'm glad to have something that's got less chance of failing
0:07:12 > 0:07:14and isn't too complicated.
0:07:14 > 0:07:16'I was hoping to do a graduated layer cake,'
0:07:16 > 0:07:20and I was trying to play safe, and I suppose the irony is
0:07:20 > 0:07:22I couldn't even get a simple bake right.
0:07:22 > 0:07:24The saucepan's heavy, and I just want some pressure on
0:07:24 > 0:07:27so those layers will stick together.
0:07:27 > 0:07:29I need this to go right, so...yeah.
0:07:29 > 0:07:31I was quite satisfied by the finish of the cake,
0:07:31 > 0:07:34but I knew that the sponge inside was a disaster,
0:07:34 > 0:07:37and I think you'll see me lean over as Paul cuts into the cake.
0:07:37 > 0:07:41He commented on how heavy it was and my heart was just pounding,
0:07:41 > 0:07:42cos it's awful,
0:07:42 > 0:07:45that moment where you know everyone's going to discover
0:07:45 > 0:07:48what you already knew, that that cake is a disaster.
0:07:48 > 0:07:50It looks more like a paste than it does a sponge,
0:07:50 > 0:07:52because it's concertinaed up.
0:07:52 > 0:07:55It looks as though it has been oversoaked as well.
0:07:55 > 0:07:59- Yeah, it might have been, yeah. - It looks absolutely solid.
0:07:59 > 0:08:01Technically, it's raw.
0:08:01 > 0:08:04The judging of the baking was scary.
0:08:05 > 0:08:08I don't think I can look when you do that.
0:08:08 > 0:08:11It is the first time that your baking is being judged, you know?
0:08:11 > 0:08:15Nobody has ever done that to me before,
0:08:15 > 0:08:18I've never entered any kind of competition.
0:08:18 > 0:08:21If I make something for my family, then they eat it.
0:08:21 > 0:08:23You and your family have
0:08:23 > 0:08:27a particular type of, I suppose, taste that they like,
0:08:27 > 0:08:31and it's not until I got into that tent last year
0:08:31 > 0:08:35that I actually had real criticism from professionals
0:08:35 > 0:08:37who actually know what they're talking about.
0:08:37 > 0:08:39I think it could be better.
0:08:39 > 0:08:42We find we have to hold back, actually, because our knowledge
0:08:42 > 0:08:47is so extensive of baking. Don't you find that?
0:08:47 > 0:08:49What she doesn't know about ganache isn't worth knowing.
0:08:49 > 0:08:53Do you know what I mean? We let them judge, we just hold back.
0:08:56 > 0:08:59Week after week, the bakers would make the long, lonely walk
0:08:59 > 0:09:00to the gingham altar,
0:09:00 > 0:09:05praying they'd done enough to impress Mary and Paul.
0:09:05 > 0:09:07You're just shaking, it's like a firing squad.
0:09:08 > 0:09:11Just get it over and done with and shoot me.
0:09:11 > 0:09:13It looks like a chocolate breezeblock.
0:09:13 > 0:09:15I'm not very good at many things,
0:09:15 > 0:09:19but I think I'm quite good at baking, and to have somebody say,
0:09:19 > 0:09:22"Actually, this is a bit naff," it's hard to hear that.
0:09:22 > 0:09:25It's a little bit dry and a little bit lacking in flavour.
0:09:25 > 0:09:28Is it really? Oh, goodness.
0:09:28 > 0:09:29Waiting in the queue,
0:09:29 > 0:09:32you've overheard some of the other judgements and then you start
0:09:32 > 0:09:36looking again at your bake, trying to anticipate some of the feedback.
0:09:36 > 0:09:40There were a few moments I can think of in particular where
0:09:40 > 0:09:45I stood waiting at the judging and was trying quite hard not to cry,
0:09:45 > 0:09:49because that's what you're there for, it all builds up to that point.
0:09:49 > 0:09:52You're a bit worried as that knife's going down.
0:09:52 > 0:09:55Just massaging the temples in stress.
0:09:55 > 0:09:58People tell me all the time that I looked terrified
0:09:58 > 0:10:02most of the time. I think I probably was terrified most of the time.
0:10:02 > 0:10:04And if there's one thing Mary and Paul like to do,
0:10:04 > 0:10:07it's make the bakers sweat.
0:10:07 > 0:10:11It's like life is moving in slow motion, so they slowly taste it
0:10:11 > 0:10:17and you're just watching for any sort of emotion on their faces.
0:10:17 > 0:10:23You feel like you've got a big, fat spotlight hovering above you.
0:10:23 > 0:10:25You're hoping that it's baked properly,
0:10:25 > 0:10:27because that's a key component, that the crumb is right,
0:10:27 > 0:10:29and your balance of flavourings is right,
0:10:29 > 0:10:32and so all of these things are going through your head,
0:10:32 > 0:10:34which makes you apprehensive at that point,
0:10:34 > 0:10:37and you're just hoping that all the elements come together.
0:10:44 > 0:10:45Yeah, well done.
0:10:48 > 0:10:50The relief, I suppose, was amazing.
0:10:50 > 0:10:53That was the best feeling, the relief when you put a bake down
0:10:53 > 0:10:56and they said, "That's all right."
0:10:56 > 0:10:59- Great flavour.- Good, thank you.
0:10:59 > 0:11:00Lovely crust on it.
0:11:00 > 0:11:02I'm loving that.
0:11:02 > 0:11:04You kind of wait for the facial expression,
0:11:04 > 0:11:07and if you know that they like it, you feel happy.
0:11:07 > 0:11:09That tastes absolutely delicious.
0:11:10 > 0:11:16I was kind of shocked every time I got positive feedback
0:11:16 > 0:11:19from the judges, it's just the best feeling.
0:11:19 > 0:11:23If you get one very, very good remark from the judging,
0:11:23 > 0:11:26it helps you for your next bake and kind of takes the pressure off.
0:11:26 > 0:11:28It makes your day.
0:11:28 > 0:11:31It reminds me of those '70s cakes.
0:11:31 > 0:11:34It's Technicolor, it's great, it's beautiful.
0:11:34 > 0:11:38I remember Paul made this comment which sort of stuck with me
0:11:38 > 0:11:39for the rest of the series.
0:11:39 > 0:11:41I think you've done a good job there,
0:11:41 > 0:11:43but keep away from the '70s decoration.
0:11:43 > 0:11:45There was a lot of teasing going on.
0:11:47 > 0:11:51Is it '70s delight today, or is it something more in the '80s?
0:11:51 > 0:11:53They say '70s, but I think I'm a great bridge
0:11:53 > 0:11:54between the '70s and today.
0:11:54 > 0:11:57I'm giving the '70s the modern twist.
0:11:57 > 0:11:59I hope he heard that.
0:12:02 > 0:12:05Since the Bake Off, life has changed for many of them.
0:12:06 > 0:12:10Brendan's spare time has become saturated with baking.
0:12:10 > 0:12:12He now shares his knowledge twice a month at a cookery school.
0:12:14 > 0:12:16I love teaching, I've reached that stage of my life now,
0:12:16 > 0:12:21I'm in my early 60s, I've reached that stage where I'm keen to pass on
0:12:21 > 0:12:23the skill to those who are keen to have it.
0:12:23 > 0:12:27A quick way is to just do that, it's called fluffing.
0:12:27 > 0:12:28- Fluffing?- Yeah.
0:12:31 > 0:12:35If you fluff it like you would a sheet when you're making the bed,
0:12:35 > 0:12:37that helps the tension to go a bit.
0:12:39 > 0:12:41And his flair for mixing the old with the new
0:12:41 > 0:12:43is being used by a local restaurant.
0:12:45 > 0:12:49This is a project I'm doing on behalf of a restaurateur,
0:12:49 > 0:12:52and it's reviving some of the old classics.
0:12:52 > 0:12:54For example, this is a black forest gateau,
0:12:54 > 0:12:57which was hugely popular in the '70s and '80s,
0:12:57 > 0:13:01and then became over-exposed and people grew tired of it.
0:13:01 > 0:13:04Being on Bake Off, it's been extraordinary, what's happened,
0:13:04 > 0:13:08so, yes, it's opened doors everywhere, really.
0:13:14 > 0:13:17During the Bake Off, Brendan and his fellow bakers
0:13:17 > 0:13:21wanted to please a woman whose name is synonymous with baking.
0:13:21 > 0:13:23Mary Berry's recipes, such pressure.
0:13:23 > 0:13:27If I don't present them as perfect, I'm going to feel dreadful.
0:13:27 > 0:13:33Even now, I can't believe, really, that I've baked for Mary.
0:13:33 > 0:13:36It just is amazing.
0:13:36 > 0:13:42That looks amazing, there are even cobwebs here!
0:13:42 > 0:13:43Oh, Mary was always so nice,
0:13:43 > 0:13:46you didn't feel any stress baking for Mary, did you?
0:13:46 > 0:13:49Actually, the parsnip is not coming through strongly as parsnip,
0:13:49 > 0:13:54but very brave to put that parsnip in, even though we can't find it.
0:13:54 > 0:13:58In many ways, it felt like a bit of an honour. You really, really didn't
0:13:58 > 0:14:01want to disappoint them. It was like baking for the Queen, or something.
0:14:01 > 0:14:03These are for good appetites, aren't they?
0:14:03 > 0:14:07When I got praise from Mary, it was actually something special.
0:14:07 > 0:14:10I think, actually, that's delicious.
0:14:10 > 0:14:11Thank you.
0:14:11 > 0:14:12She's got so much knowledge,
0:14:12 > 0:14:15you just worry that you'll do something wrong technically
0:14:15 > 0:14:18in front of her, and so when she comes along, I always pray to myself,
0:14:18 > 0:14:20"Don't be doing something quite technical,
0:14:20 > 0:14:23"peel some fruits or something, yeah?" So it doesn't look bad.
0:14:23 > 0:14:24I don't want her to go,
0:14:24 > 0:14:27"Ryan, why are you doing that? It's wrong, yeah?" It's quite worrying.
0:14:27 > 0:14:30While many flourished with a good word from Mary,
0:14:30 > 0:14:32even the hardiest bakers crumbled
0:14:32 > 0:14:34under the steely gaze of Paul Hollywood.
0:14:39 > 0:14:42- The sponge is bland. - Bland?- Absolutely.
0:14:42 > 0:14:45Paul's a bit more of a tricky creature to please.
0:14:45 > 0:14:47You may as well be chewing on a piece of card.
0:14:47 > 0:14:50- Well, that's a bit harsh. - No, honestly.
0:14:50 > 0:14:52There's always something there that he wants you to improve on,
0:14:52 > 0:14:55but he's a professional, and of course, that's his line of business.
0:14:55 > 0:14:58The flavour's there, the texture's there, but the look is terrible.
0:14:58 > 0:15:01With Paul, I mean, yes, he doesn't have that...
0:15:01 > 0:15:04Graciousness is the word that comes to mind.
0:15:04 > 0:15:06Neither would you put him into the diplomatic service either,
0:15:06 > 0:15:08because he'd create incidents, I suspect.
0:15:08 > 0:15:11This one's had some serious issues.
0:15:11 > 0:15:13They've had problems with the dough,
0:15:13 > 0:15:16they probably haven't blended it together properly, worked it.
0:15:16 > 0:15:19I'll talk to this person later.
0:15:19 > 0:15:22But you do respect the quality of his judging.
0:15:22 > 0:15:24Say something nice.
0:15:24 > 0:15:28It's got a nice glaze on it, but it's like raw dough in the middle.
0:15:28 > 0:15:32When someone criticises your bakes, it can be really quite difficult.
0:15:32 > 0:15:36It's a comment that can come from someone like Paul that takes you
0:15:36 > 0:15:38from a really upbeat high,
0:15:38 > 0:15:41and then you're into a really downbeat moment again.
0:15:41 > 0:15:43You have got some burnt ones and you have got some light ones.
0:15:43 > 0:15:46Burnt's maybe a bit harsh.
0:15:46 > 0:15:48Paul came across as a bit of...
0:15:48 > 0:15:51an arrogant so-and-so in some instances.
0:15:54 > 0:15:58Paul put up with me, I think he always thought I was quite cheeky.
0:15:58 > 0:16:01I was under the understanding it was meant to be finished with a barn.
0:16:01 > 0:16:04No, it wasn't, this is exactly how I intended it,
0:16:04 > 0:16:06it's a piece of modern art.
0:16:06 > 0:16:09Paul was never really that impressed with me, I don't think.
0:16:09 > 0:16:11He was not a fan of my bread
0:16:11 > 0:16:13when I served him that enriched dough thing,
0:16:13 > 0:16:15he wasn't impressed with that.
0:16:16 > 0:16:19- Yeah, it's raw.- Raw?- Yeah.
0:16:19 > 0:16:22There were times when you sort of wanted to just leap off that chair
0:16:22 > 0:16:26and strangle Paul Hollywood by the scruff of his neck.
0:16:26 > 0:16:28It's beginning to weld my mouth together,
0:16:28 > 0:16:30which is probably not a bad thing.
0:16:30 > 0:16:32Well, of course, you know, you'd get kicked out for that,
0:16:32 > 0:16:34so I was quite restrained.
0:16:35 > 0:16:37Grr, stress. Hello, are you in there?
0:16:37 > 0:16:42I feel a bit panicky already, which is not a good way to start.
0:16:42 > 0:16:44But no amount of practice at home could prepare the bakers
0:16:44 > 0:16:48for the effects of being in the Bake Off tent.
0:16:48 > 0:16:51I'm going to give that five more and then I'm going to bring it out.
0:16:51 > 0:16:54Maybe not even five, maybe just four.
0:16:54 > 0:16:56No, because I've opened the oven, I'll give it five.
0:16:56 > 0:16:59It was so different, baking in there, to being in my own kitchen.
0:16:59 > 0:17:02Everything worked in there, for a start, which is always good.
0:17:02 > 0:17:03Not everything works in my kitchen.
0:17:05 > 0:17:07It's not a normal baking environment,
0:17:07 > 0:17:12although it's a lovely environment, but it's not like being at home.
0:17:12 > 0:17:18And you either look at what other people are doing...
0:17:18 > 0:17:20I would be the first person in the oil.
0:17:20 > 0:17:22Maybe I should just take the oily plunge.
0:17:22 > 0:17:25So you spend your time worrying about what you're doing,
0:17:25 > 0:17:28kind of worrying about what everyone else is doing
0:17:28 > 0:17:30and just hoping that everything turns out all right.
0:17:30 > 0:17:31Oh, my giddy aunt.
0:17:31 > 0:17:33The pressure's just incredible.
0:17:33 > 0:17:35You could hear a penny drop.
0:17:35 > 0:17:38It's the make or break of people, I think, in that tent.
0:17:38 > 0:17:40There's problems with it, there's issues.
0:17:40 > 0:17:42When I look back, I had fond memories,
0:17:42 > 0:17:44but after seeing the programme,
0:17:44 > 0:17:47it all floods back how, actually, quite stressful it is.
0:17:47 > 0:17:49I might be in a bit of trouble, because if he believes
0:17:49 > 0:17:56it's overproved again, he'll say this is a constant mistake.
0:17:56 > 0:17:59The other biggest challenge we had was it was either
0:17:59 > 0:18:02bucketing down when we had to work with meringue-like mixtures...
0:18:04 > 0:18:07..and you do not make meringues when there's a lot of dampness
0:18:07 > 0:18:09in the atmosphere, because you're beating in damp air
0:18:09 > 0:18:10into the egg white,
0:18:10 > 0:18:16or it was sweltering hot and we were now working with chocolate.
0:18:16 > 0:18:20Today, we're asking you to make six chocolate teacakes.
0:18:20 > 0:18:24- In 30-degree heat. - Enjoy tempering that.
0:18:24 > 0:18:28I can't work in this heat, I'm actually dripping in sweat.
0:18:28 > 0:18:30So, the weather conditions
0:18:30 > 0:18:35as well as all the other areas in addition.
0:18:38 > 0:18:41It's so strange, there's so much going on in that little tent,
0:18:41 > 0:18:44it's like a TARDIS. You think it's a tiny little tent in the middle
0:18:44 > 0:18:48of a quaint field, but actually it's a baking whirlwind inside that tent.
0:18:48 > 0:18:50Slowly, the quest for perfect pastry
0:18:50 > 0:18:54and brilliant bread took over the bakers' every moment.
0:18:54 > 0:18:57If I wasn't on the show, I was at home practising,
0:18:57 > 0:19:00so it was just baking, baking, baking, 24/7.
0:19:00 > 0:19:04The Bake Off did become my life, I was baking like mad,
0:19:04 > 0:19:07and even dominated my family's life. Me and my wife...
0:19:07 > 0:19:10She'd had enough even before we started the Bake Off,
0:19:10 > 0:19:13because flour's everywhere in the kitchen.
0:19:13 > 0:19:16So it really dominated my life for that period, yes.
0:19:16 > 0:19:17Oh, pants!
0:19:19 > 0:19:21I'm not going to tell you I became slightly obsessive,
0:19:21 > 0:19:24even though I might have done.
0:19:24 > 0:19:28I'm checking the time on my timer, because I didn't set it,
0:19:28 > 0:19:31but then I remembered I didn't set it, so it's not actually coming out
0:19:31 > 0:19:34in one minute, but it was check it in one minute,
0:19:34 > 0:19:37but they're not ready to come out, but I need a small saucepan.
0:19:37 > 0:19:41It feels like it's the centre of the universe, it really does.
0:19:41 > 0:19:45It sounds ridiculous, and that's why people maybe can't understand
0:19:45 > 0:19:50why we're so emotional about it, but it's everything when you're doing it.
0:19:54 > 0:19:57I thought it looked good as it was, and it didn't.
0:19:59 > 0:20:01I can't believe I've actually cried, it's ridiculous.
0:20:01 > 0:20:04It's a bloody treacle tart.
0:20:04 > 0:20:07At that time, baking was everything. Literally, I couldn't think about
0:20:07 > 0:20:12anything else, all I thought about was baking, constantly.
0:20:12 > 0:20:15I remember we were in the hotel and Sarah-Jane said that she thought
0:20:15 > 0:20:18the little light on her television was the oven light, so she got up
0:20:18 > 0:20:20in the middle of the night, walked over to the television
0:20:20 > 0:20:22and tried to turn it off, thinking it was the oven.
0:20:22 > 0:20:25You hallucinate, you hallucinate Mary Berry
0:20:25 > 0:20:27and Paul coming out of a big cake. It's bonkers.
0:20:27 > 0:20:29It's a total rollercoaster, this Bake Off.
0:20:29 > 0:20:32I thought it would just be a nice, gentle plod.
0:20:32 > 0:20:36It's not, it's the craziest rollercoaster you've ever been on.
0:20:36 > 0:20:39In a marquee, in the middle of a field. It's mental.
0:20:41 > 0:20:45And the Bake Off rollercoaster was unrelenting.
0:20:45 > 0:20:48And for some, it became a physical problem.
0:20:48 > 0:20:51The week I cut my finger, I think I was more embarrassed than
0:20:51 > 0:20:54actually in pain, because what a stupid thing to do.
0:20:54 > 0:20:56His glove, it's full of blood, and it's all down his arm.
0:20:56 > 0:20:58John's really cut himself.
0:20:58 > 0:21:00His glove is full of blood.
0:21:00 > 0:21:03And I was just so embarrassed, I went quite pale at one point.
0:21:03 > 0:21:07Along with the Bake Off medic, a fellow baker came to John's aid.
0:21:07 > 0:21:10- Don't worry.- I just keep feeling really dizzy.- That's fine.
0:21:10 > 0:21:12Just sit down, I'm going to have a quick look, all right? Don't look.
0:21:12 > 0:21:14You just do what you need to do.
0:21:14 > 0:21:16I just had to sit down and Danny had to help me,
0:21:16 > 0:21:20because she's the doctor, and I was just embarrassed,
0:21:20 > 0:21:24I was so embarrassed, I just felt so stupid that I'd done it.
0:21:24 > 0:21:27I've done everything, all I need to do now is make the dough.
0:21:27 > 0:21:29You can't do your strudel with your finger like this.
0:21:29 > 0:21:32The last thing you need to worry about right now is a strudel.
0:21:32 > 0:21:35I was really gutted, because I honestly thought that
0:21:35 > 0:21:38I would get kicked out for that, because obviously it's a competition,
0:21:38 > 0:21:41you can't make stupid moves like that, and if you do something stupid,
0:21:41 > 0:21:42you will get kicked out.
0:21:42 > 0:21:44But after much deliberation,
0:21:44 > 0:21:48Paul and Mary called for something that had never been done before.
0:21:48 > 0:21:52The journey has to end this week for somebody.
0:21:54 > 0:21:56And that person is...
0:22:02 > 0:22:06..nobody. No-one's going! Because it just wasn't fair.
0:22:08 > 0:22:10Oh, my days.
0:22:14 > 0:22:17Not only was the tent full of stress, panic and mayhem,
0:22:17 > 0:22:21there were two other ingredients essential to the mix,
0:22:21 > 0:22:22and it wasn't the judges.
0:22:22 > 0:22:24Paul and Mary, off you trot.
0:22:24 > 0:22:27Literally trot, please, Mary, rising trot, good girl.
0:22:27 > 0:22:30She can still do it, won several gymkhanas. Good girl. Lovely filly.
0:22:30 > 0:22:34I love Mel and Sue, like, I literally love them.
0:22:34 > 0:22:37What we're looking for is your own personal spin
0:22:37 > 0:22:41on an absolute classic - the upside-down cake.
0:22:41 > 0:22:44Or, as the Australians call it, cake.
0:22:44 > 0:22:45Those girls are just fabulous.
0:22:45 > 0:22:50Mel and Sue were brilliant, when you had a negative or a down day,
0:22:50 > 0:22:51they would come and lift your spirits high.
0:22:51 > 0:22:56This is semi-finalitis, mate. Just calm down a bit, yeah?
0:22:56 > 0:22:59- It's all right, you're going to be fine.- Thanks for that, Mel.
0:22:59 > 0:23:02There was one particular occasion when Mel and I were talking
0:23:02 > 0:23:04about the '70s label.
0:23:04 > 0:23:06Were you a bit of a groovester?
0:23:06 > 0:23:09I used to love disco, and Gloria Gaynor,
0:23:09 > 0:23:11I was very good at Gloria Gaynor,
0:23:11 > 0:23:13and I was known for my dips, as it were.
0:23:13 > 0:23:15Dip for me, please.
0:23:15 > 0:23:18- There's a little wiggle you have to do.- Oh, one of these?
0:23:18 > 0:23:20Exactly, shimmy a bit.
0:23:20 > 0:23:23When you needed the sort of arm round the shoulder
0:23:23 > 0:23:26or a shoulder to cry on, you thought of Mel...
0:23:26 > 0:23:28Do you know what? My dad always told this to me.
0:23:28 > 0:23:30If I was doing an exam or I was really nervous...
0:23:30 > 0:23:33- Don't say pretend they're naked. - ..pretend they're naked.
0:23:33 > 0:23:36I knew you were going to say that. That'll make it so much worse.
0:23:36 > 0:23:39Pretend Hollywood and Berry are fully in the buff -
0:23:39 > 0:23:42that will help, seriously.
0:23:42 > 0:23:44Exactly, seriously.
0:23:44 > 0:23:46..whereas Sue on the other hand had a different technique.
0:23:46 > 0:23:50She'd ask you a simple question, you'd give her a simple answer
0:23:50 > 0:23:52and it'd suddenly be taken into the realms of the absurd.
0:23:52 > 0:23:54I think that's marvellous,
0:23:54 > 0:23:58it's the best use I've seen for a mug tree since mugs went on it.
0:23:58 > 0:24:01People don't understand how hard it is, really,
0:24:01 > 0:24:03to once every three or four hours
0:24:03 > 0:24:06just walk over to somebody and say, "How are you doing?"
0:24:06 > 0:24:08Because it's not the phrase "How are you doing?" -
0:24:08 > 0:24:13- it's the way you say it.- Well, it's 25 years, it's 25 years of hard graft
0:24:13 > 0:24:15and experience that goes into that.
0:24:17 > 0:24:20Mel and Sue were little mischiefs.
0:24:20 > 0:24:23- Are these going spare? - They are going spare.
0:24:23 > 0:24:24Not for any longer they're not.
0:24:24 > 0:24:27But one thing Sue does is she nicks your ingredients.
0:24:27 > 0:24:29How many macaroons do you need?
0:24:29 > 0:24:31Not as many as that.
0:24:31 > 0:24:33It's really annoying, she'll come and peck at it
0:24:33 > 0:24:35and you won't believe it, and she'll sometimes finish it off!
0:24:35 > 0:24:38And this one, because it's got a tail,
0:24:38 > 0:24:40I don't think you want Mary to see that.
0:24:40 > 0:24:42No, Mary, that one did not exist.
0:24:42 > 0:24:45That's a genetic mutation. It's gone now.
0:24:45 > 0:24:47They were a help at times and a hindrance at other times,
0:24:47 > 0:24:51but they were good fun. They kept us alive, I think.
0:24:51 > 0:24:53When not filling their faces,
0:24:53 > 0:24:58Mel and Sue had the other enjoyable task of announcing the Star Baker.
0:24:58 > 0:25:01It's the one and the only Brendan. Star Baker, well done.
0:25:01 > 0:25:03Danny, Star Baker, well done.
0:25:03 > 0:25:07And they're giving it this week to the best tank top in the room -
0:25:07 > 0:25:08it's James.
0:25:08 > 0:25:11James' skills would lead him to win Star Baker
0:25:11 > 0:25:15a series best of three times.
0:25:15 > 0:25:18You're such a clever thing, you are. Clever and cosy.
0:25:18 > 0:25:21I think the tank tops and the fair isle,
0:25:21 > 0:25:25I think I've done my bit now for Shetland knitting.
0:25:25 > 0:25:28I think it's very nice that almost everything you do,
0:25:28 > 0:25:31you bring from Scotland, including your jumper.
0:25:31 > 0:25:34Since leaving Bake Off, James has taken his baking knowledge
0:25:34 > 0:25:38and stylish knitwear to a new venture.
0:25:38 > 0:25:40I've chosen this particular tank top today
0:25:40 > 0:25:44because this is actually the same, the very same tank top,
0:25:44 > 0:25:47that I wore on episode three.
0:25:47 > 0:25:50I was very happy and very lucky to win Star Baker that week,
0:25:50 > 0:25:53so this tank top has got good memories.
0:25:53 > 0:25:58It's very exciting, it's just absolutely very... This is amazing.
0:25:58 > 0:26:02Today, he is at a photo shoot for his first baking book.
0:26:02 > 0:26:04It's a lovely smile, it's great.
0:26:04 > 0:26:08This is the fifth day of our photo shoot for my new book,
0:26:08 > 0:26:14and we've just got the cover done, and we're just interspersing that
0:26:14 > 0:26:16with a few breads to go inside as well.
0:26:16 > 0:26:20I just wanted to show people, bread is so, so easy to make,
0:26:20 > 0:26:24and it's so, so good when you make it yourself.
0:26:25 > 0:26:29I hope Paul and Mary, they'll be at least a little bit proud.
0:26:29 > 0:26:30I've got a lot to thank them for,
0:26:30 > 0:26:32but I don't want this book to outsell Paul's.
0:26:36 > 0:26:41During his time in the tent, James produced some spectacular creations.
0:26:46 > 0:26:51I think it's really most unusual, and certainly you've been inventive.
0:26:51 > 0:26:53I liked the whisky. Whisky was good.
0:26:53 > 0:26:55Whisky with orange, whisky with anything.
0:26:55 > 0:26:58- So this is agar and whisky?- Yeah. - Basically, whisky jelly.
0:26:58 > 0:27:00Can I eat this?
0:27:00 > 0:27:02Goodness, that is strong.
0:27:02 > 0:27:04- Woo!- That is strong!
0:27:07 > 0:27:10And he wasn't the only one to produce some incredible bakes.
0:27:13 > 0:27:15I think the bakes that I was most proud of,
0:27:15 > 0:27:17there were a number I was really very happy with,
0:27:17 > 0:27:22but I liked particularly the finish to the Gateau St Honore.
0:27:24 > 0:27:28The moment I'm most proud of, it has to be the key lime pie.
0:27:28 > 0:27:30Watch it, it might splash.
0:27:30 > 0:27:33To this day, I get so many people stopping me
0:27:33 > 0:27:36and asking me for recipes and talk about the key lime pie.
0:27:36 > 0:27:40I think it looks absolutely lovely, so fresh.
0:27:40 > 0:27:45To have it, instantly, you know that it's key lime pie,
0:27:45 > 0:27:48because you've got the little pieces of lime.
0:27:48 > 0:27:50Well, the first thing was I noticed he was chewing for ages
0:27:50 > 0:27:53without saying anything, and I thought, "This is a very good sign
0:27:53 > 0:27:57"or a very bad sign," and I weren't sure, and I was so worried,
0:27:57 > 0:28:01because for the technical challenge that week, I came bottom.
0:28:01 > 0:28:04So I thought, "Uh-oh, if that is a bad sign,
0:28:04 > 0:28:07"I am in big, big trouble." So I was actually really freaked out.
0:28:09 > 0:28:14You nailed that one, Ryan. You've absolutely nailed that.
0:28:14 > 0:28:17When he said it was amazing, I didn't actually feel happy at that time.
0:28:17 > 0:28:21It was more of a relief, and then the emotions kicked in
0:28:21 > 0:28:26and I got a bit wet and soppy and a tear ran down my cheek.
0:28:26 > 0:28:27- That is very special.- Oh, thank you.
0:28:27 > 0:28:30- That's a very nice pie.- Sheer perfection.- Oh, thank you.
0:28:30 > 0:28:33The comments I got from the judges were just amazing.
0:28:33 > 0:28:37This pie was so good that Paul and Mary wanted Ryan to know
0:28:37 > 0:28:40it was one of the best things they have tasted
0:28:40 > 0:28:45in all three series of the Bake Off. Congratulations, Ryan.
0:28:45 > 0:28:47I didn't realise it was that good.
0:28:47 > 0:28:51But the scales of baking success could always tip the other way.
0:28:53 > 0:28:55Oh.
0:28:55 > 0:28:58What a mess. Total disaster.
0:29:02 > 0:29:03They're not ready!
0:29:05 > 0:29:07Messed up again.
0:29:09 > 0:29:10Oh, my God.
0:29:10 > 0:29:12They're not ready!
0:29:12 > 0:29:14I've burnt my first batch.
0:29:14 > 0:29:16It's all gone wrong.
0:29:16 > 0:29:20- They're broken!- What do you mean, they're broken? They're separating?
0:29:20 > 0:29:22No, look! What am I going to do?
0:29:22 > 0:29:25- Fridge and pray.- Oh, my giddy aunt.
0:29:28 > 0:29:30When things went wrong, it did kind of feel awful, it's like,
0:29:30 > 0:29:33"Come on, why are all these things going wrong?"
0:29:33 > 0:29:35And once one went wrong, something else went wrong,
0:29:35 > 0:29:37and then something else went wrong.
0:29:37 > 0:29:40Slide that on top, Bob's your uncle.
0:29:42 > 0:29:44Let's try that again.
0:29:44 > 0:29:48My strudel's got a haemorrhage. Do I mean haemorrhage?
0:29:48 > 0:29:49Haemorrhage or haemorrhoid?
0:29:49 > 0:29:52You've only got one opportunity, you can't just say, "Actually, I know
0:29:52 > 0:29:55"it's a bit pants, do you mind if I go and quickly bake another one?"
0:29:55 > 0:29:57Oh, my giddy aunt.
0:29:57 > 0:29:58I'm going to have to start again.
0:29:58 > 0:30:01When things went wrong, you did try and sort of get round it,
0:30:01 > 0:30:04and I'd throw it in the bin or throw it at somebody else.
0:30:04 > 0:30:07Mary always says that if you drop something on the floor,
0:30:07 > 0:30:09if no-one's looking, pick it back up and throw it back in the pot,
0:30:09 > 0:30:11and I completely agree.
0:30:12 > 0:30:17One thing I learnt, that if you make a mistake, don't tell Paul Hollywood
0:30:17 > 0:30:19about it or he'll pick up on it. Don't give him a reason
0:30:19 > 0:30:23to get rid of you, just pretend nothing happened and just drive on.
0:30:24 > 0:30:26- Hi, Paul.- Am I not wanted at the moment?
0:30:26 > 0:30:29- No, no, you're always wanted. - It's a mess in here.- Yes, it is.
0:30:32 > 0:30:37When I did the upside-down cake, I wanted to do something really...
0:30:37 > 0:30:40I suppose out of the norm,
0:30:40 > 0:30:42and just try and impress on the first episode.
0:30:42 > 0:30:45I've tweaked it by making it a little bit more tomatoey
0:30:45 > 0:30:48by adding some more tomato jam with it as well.
0:30:48 > 0:30:51- Well, he's original anyway, we're waiting.- He's a maverick.
0:30:51 > 0:30:53And I forgot to put the jam in,
0:30:53 > 0:30:56which is obviously the main component
0:30:56 > 0:30:59of the tomato upside-down cake.
0:30:59 > 0:31:02- I forgot to put my tomato jam in! - What?
0:31:02 > 0:31:04Yeah, gutted. Stupid error.
0:31:06 > 0:31:10In blind panic, I put the cake in the oven before putting
0:31:10 > 0:31:13the tomato jam on. It adds to the flavour of it.
0:31:13 > 0:31:17Other than that, it's just a cake with tomato decorations on top.
0:31:19 > 0:31:20I should spread it on top.
0:31:26 > 0:31:29I've messed up big style here.
0:31:29 > 0:31:32Of course, you have a pot of sugar and a pot of salt here
0:31:32 > 0:31:34and you can't tell the difference unless you taste it.
0:31:34 > 0:31:36I should have dipped my finger in, but I didn't,
0:31:36 > 0:31:40so I salted the tin and it was too late by the time I found out,
0:31:40 > 0:31:42because I'd baked the rum baba.
0:31:42 > 0:31:46That is disgusting. It's going to put me in the bad books.
0:31:46 > 0:31:48I genuinely believed that I was going home.
0:31:48 > 0:31:51Not even that week - I thought after that challenge
0:31:51 > 0:31:54they'd say, "What the hell are you doing here? Get out."
0:31:54 > 0:31:56It made Paul Hollywood gag,
0:31:56 > 0:31:59and that's something... That's an achievement in itself, isn't it?
0:31:59 > 0:32:00Oh, jeez!
0:32:00 > 0:32:02What is it, Paul?
0:32:02 > 0:32:05There's too much salt in there. Ugh!
0:32:05 > 0:32:08During the American Pie Showstopper Challenge,
0:32:08 > 0:32:12Cathryn took the unusual step of using an ingredient she didn't like.
0:32:12 > 0:32:15My brother lives in America, so I got a few tips from him,
0:32:15 > 0:32:19and he did say peanut butter was a goer,
0:32:19 > 0:32:21so that's what I went with.
0:32:21 > 0:32:23It was the most stupid thing I could have done.
0:32:23 > 0:32:28To make something that, actually, I thought was horrible.
0:32:28 > 0:32:32Other people had told me it was nice, and I believed them.
0:32:33 > 0:32:36- I don't like that.- Don't you? - At all.
0:32:36 > 0:32:39It's like eating a pot full of crunchy peanut butter,
0:32:39 > 0:32:42- but none of the flavour.- Oh.
0:32:42 > 0:32:43What a stupid thing,
0:32:43 > 0:32:47to make something that you don't like the taste of yourself.
0:32:48 > 0:32:50Oh, my God almighty!
0:32:51 > 0:32:53Sarah-Jane, keep it in the oven.
0:32:53 > 0:32:56I can't keep it in the oven, John. It's melting.
0:32:58 > 0:33:02A particular disaster that sticks in my mind is my Wellington.
0:33:02 > 0:33:07I can't watch it, I can't watch that moment at all.
0:33:07 > 0:33:13I had it on the other day, and it was the bit where Mary came over
0:33:13 > 0:33:18and she was asking me why the joint of meat was in the silver foil.
0:33:18 > 0:33:21Why have you got your beef in foil?
0:33:21 > 0:33:24I seared it in the pan and then I roasted it in the oven
0:33:24 > 0:33:27just for 15 minutes, and put it in the foil so that all the steam would
0:33:27 > 0:33:31stay in and try and keep it as moist as possible. So, that's the plan.
0:33:31 > 0:33:35I had some answer at the time, but I watch it back now,
0:33:35 > 0:33:39I was just screaming at the telly, "Look at her eyes!
0:33:39 > 0:33:42"She's telling you with her eyes, take that
0:33:42 > 0:33:45"and put it in the fridge, otherwise the pastry's going to melt."
0:33:45 > 0:33:46And I can see it in her face
0:33:46 > 0:33:49and she's just getting really frustrated. You can see
0:33:49 > 0:33:52she really wants to say something, but she doesn't,
0:33:52 > 0:33:55but she's looking at me in that kind of,
0:33:55 > 0:33:58"I know better - put it in the fridge," kind of way.
0:33:58 > 0:33:59Oh, no!
0:33:59 > 0:34:04This is the worst thing I've ever made in my whole entire life.
0:34:04 > 0:34:06I've got to serve it to Paul and Mary.
0:34:06 > 0:34:10She was exactly right, I put it in the oven and the whole thing melted
0:34:10 > 0:34:13and it looked like something out of a horror film.
0:34:13 > 0:34:16I think it's quite coquettish.
0:34:16 > 0:34:19It's saying, "Look at me, look what's inside, come on in."
0:34:19 > 0:34:21I think it looks like the Alien film.
0:34:22 > 0:34:24It was the worst thing I'd ever made.
0:34:25 > 0:34:27So awful.
0:34:30 > 0:34:34Sarah-Jane pulled herself back from her calamitous Wellington,
0:34:34 > 0:34:38and, post-Bake Off, is working in a local patisserie.
0:34:39 > 0:34:42Every other Thursday, I'm in the kitchen,
0:34:42 > 0:34:44under the instruction of Denise.
0:34:44 > 0:34:47- And obviously, I've pre-processed this.- Yes.
0:34:47 > 0:34:49What is this?
0:34:49 > 0:34:51- Sun-dried tomatoes and garlic.- OK.
0:34:51 > 0:34:54And then that'll just... knock it in a bit for us.
0:34:54 > 0:34:59Probably the best thing that has come out of the Bake Off is
0:34:59 > 0:35:02that I now know that I want to work in a kitchen,
0:35:02 > 0:35:07so I'm really, really lucky, I feel really lucky to be able to be here
0:35:07 > 0:35:11in such a lovely environment and be taught by Denise, it's brilliant.
0:35:11 > 0:35:17And Sarah-Jane keeps her baking guardian angel close by.
0:35:17 > 0:35:20I've got a little picture of Mary watching over us
0:35:20 > 0:35:24when we're baking, for a little bit of inspiration.
0:35:24 > 0:35:26If we're lacking a bit of energy,
0:35:26 > 0:35:29we look to Mary and her beautiful smile cheers us up.
0:35:36 > 0:35:39During her time in the Bake Off, Sarah-Jane developed
0:35:39 > 0:35:43a very close relationship with one of her fellow bakers.
0:35:44 > 0:35:48I think Cathryn and I got on so well because we'd both come
0:35:48 > 0:35:51from similar situations, we both had a husband and children at home.
0:35:51 > 0:35:56Sarah-Jane and I had the most brilliant relationship.
0:35:56 > 0:36:00We would have such a laugh and we were always really happy
0:36:00 > 0:36:03if our benches were near each other, so we could have a bit of a chat
0:36:03 > 0:36:05and maybe try and help each other a bit,
0:36:05 > 0:36:07and we'd always be peeping in each other's ovens.
0:36:07 > 0:36:12But this baking camaraderie nearly led to baking disaster
0:36:12 > 0:36:15during the strudel Showstopper Challenge.
0:36:15 > 0:36:18Paul had come over to me and shown me
0:36:18 > 0:36:23a way that he did it of grabbing the end of the dough, twisting it over
0:36:23 > 0:36:28and flicking it at the same time, in kind of that sort of motion.
0:36:28 > 0:36:30Hang on, hang on, is that kneaded? Is that what you do?
0:36:30 > 0:36:33That's not what I've been doing.
0:36:33 > 0:36:38All you're trying to do on a strudel is build up the resistance,
0:36:38 > 0:36:42build up the gluten in the actual dough itself by stretching it.
0:36:42 > 0:36:45Because we liked to share tips and help each other along,
0:36:45 > 0:36:47Sarah-Jane came back and we were having a chat
0:36:47 > 0:36:51and she decided to show me this ingenious kneading technique
0:36:51 > 0:36:54of Paul's that would obviously make my strudel superior,
0:36:54 > 0:36:57so if it's good enough for Hollywood, it's good enough for me.
0:36:57 > 0:37:01- Hold it by the end and flick it. - This is horrible.
0:37:01 > 0:37:03No, no, that looks really good.
0:37:03 > 0:37:07So I was listening to Sarah-Jane's instructions
0:37:07 > 0:37:10and...I had a...
0:37:10 > 0:37:14A bit stayed in my hand, but the rest just launched.
0:37:14 > 0:37:16So far that you can...
0:37:16 > 0:37:17Ooh!
0:37:17 > 0:37:20Well, I'm glad I wasn't standing there!
0:37:20 > 0:37:22Oh, Sarah-Jane!
0:37:22 > 0:37:25It was then covered in green carpet, which she didn't feel
0:37:25 > 0:37:27she could serve to Mary Berry, for some reason.
0:37:27 > 0:37:30- Oh, it's so hairy. - Oh, my God, I'm so sorry!
0:37:30 > 0:37:33Don't be silly, you didn't throw it on the floor.
0:37:33 > 0:37:36But I made you try and throw it on the floor. Don't throw it away,
0:37:36 > 0:37:39- it's really nice.- You can see carpet in it.- Just take the carpet out.
0:37:39 > 0:37:41Wrap it in some oil and put it on a table.
0:37:41 > 0:37:46It's got green carpet in it, I'm not serving Mary Berry green carpet.
0:37:49 > 0:37:51Cathryn, do you blame me?
0:37:51 > 0:37:54Completely, but, you know, I'll get over it(!)
0:37:54 > 0:37:57Course I don't, it's fine.
0:37:57 > 0:38:01I get lots and lots of people say that that's their funniest,
0:38:01 > 0:38:04most calamitous moment of Bake Off, and it is really funny,
0:38:04 > 0:38:06my children think it's hilarious.
0:38:06 > 0:38:10Luckily, it went really well for her and they loved her strudel.
0:38:10 > 0:38:12It's good strudel, it's nice and thin
0:38:12 > 0:38:15and the interior is delicious, it all goes really well together.
0:38:15 > 0:38:17Thanks.
0:38:17 > 0:38:20But if it hadn't have gone well, I'd have felt awful.
0:38:20 > 0:38:22Luckily, it went terribly for me.
0:38:22 > 0:38:25The strudel itself is not crisp.
0:38:25 > 0:38:28- No.- OK. - It's not strudel-like.- OK.
0:38:31 > 0:38:36- Can I borrow your golden syrup, please, James?- Yes.- Excuse me.
0:38:36 > 0:38:38The friendships in the tent were surprising.
0:38:38 > 0:38:41I thought it was going to be quite intense in there,
0:38:41 > 0:38:43no-one was going to talk to each other,
0:38:43 > 0:38:46but in fact, it was totally the opposite.
0:38:46 > 0:38:49We became kind of a close family.
0:38:49 > 0:38:52Oh, wow, this is really, really good.
0:38:52 > 0:38:53That's a good marshmallow.
0:38:53 > 0:38:56There was a strong sense of friendship and loyalty
0:38:56 > 0:39:00between all the bakers, there wasn't really any jealousy
0:39:00 > 0:39:03or any moments you wanted to trip someone up.
0:39:03 > 0:39:05My goodness, that is massive.
0:39:05 > 0:39:07It's huge. Isn't it massive?
0:39:07 > 0:39:10- That is beef, yeah?- I hope so.
0:39:10 > 0:39:14Most of the time, it just felt like we were just a group of friends
0:39:14 > 0:39:18baking together in a tent, in the middle of a field, as you do.
0:39:18 > 0:39:2112 months later, lots of us are all still in touch,
0:39:21 > 0:39:24so that says it all, really.
0:39:24 > 0:39:26Oh, I like that.
0:39:26 > 0:39:29We were like a little family, and it's so nice, and every time
0:39:29 > 0:39:32we see each other, we don't shut up. All of us, we had the best time.
0:39:32 > 0:39:34Beautiful.
0:39:34 > 0:39:38Please tell me you are going to dust that with icing sugar.
0:39:38 > 0:39:39- Liberally.- Oh, it's going to be beautiful!
0:39:39 > 0:39:42There definitely was a sense of, "We're all in this together."
0:39:42 > 0:39:44There was a great sense of solidarity.
0:39:46 > 0:39:49We knew we were competing, we knew we'd be judged on it.
0:39:49 > 0:39:53But there was a togetherness there that was impressive.
0:39:58 > 0:40:01This sense of solidarity made it all the more difficult
0:40:01 > 0:40:03when it came to say goodbye.
0:40:04 > 0:40:07Natasha, I'm so sorry, darling.
0:40:07 > 0:40:11- Thank you.- I'm so sorry, sweetheart. - I think that's fair.
0:40:11 > 0:40:15I think it was the right decision, I suppose I just didn't do my best.
0:40:19 > 0:40:22I was quite emotional, and anybody who knows me
0:40:22 > 0:40:24knows I'm not an emotional person at all,
0:40:24 > 0:40:27so lots of people saw me cry on the Bake Off for the first time.
0:40:27 > 0:40:31People who've known me all their lives have never seen me cry.
0:40:31 > 0:40:32Peter...
0:40:32 > 0:40:35Let me give you a massive Mel and Sue sandwich,
0:40:35 > 0:40:38the like of which you can only have in your worst nightmares.
0:40:38 > 0:40:40I'm so sorry.
0:40:40 > 0:40:43- It's been fantastic. - A round of applause.- Thank you.
0:40:43 > 0:40:44Victoria.
0:40:44 > 0:40:49It's absolutely the right decision that my bake was not up to scratch,
0:40:49 > 0:40:53and that's how it's judged. Yeah, no case to answer. Guilty, m'lud.
0:40:53 > 0:40:54Stuart.
0:40:54 > 0:40:58We're going to miss you, Stuart, come on.
0:40:58 > 0:41:00Go on!
0:41:00 > 0:41:02It just felt...everything was in slow motion.
0:41:02 > 0:41:04As cliched as that sounds,
0:41:04 > 0:41:07everything was in slow motion when Sue said my name
0:41:07 > 0:41:09and...I don't know, it was the realisation
0:41:09 > 0:41:12that it was all over, it was really, really sad when it was all over.
0:41:12 > 0:41:13Manisha.
0:41:13 > 0:41:17- We're going to miss you. - We are going to miss you.
0:41:17 > 0:41:20It is quite sad because, you know, I would like to stay more
0:41:20 > 0:41:22and carry on baking more,
0:41:22 > 0:41:27but it was my time to go, so, you know, I had to leave.
0:41:28 > 0:41:31It was almost like standing on the edge of a cliff,
0:41:31 > 0:41:32waiting to jump off.
0:41:32 > 0:41:35I knew what was going to happen, I knew the outcome,
0:41:35 > 0:41:40but that really long pause they have between was just purgatory.
0:41:41 > 0:41:46I'm very sorry to say that the people not coming with us
0:41:46 > 0:41:49on our journey next week are Sarah-Jane...
0:41:50 > 0:41:52..and Ryan.
0:41:52 > 0:41:55I was actually devastated when I got kicked out.
0:41:55 > 0:41:58You know, at first, when I came onto Bake Off,
0:41:58 > 0:42:01I didn't actually take it that seriously, it was for fun.
0:42:01 > 0:42:03But I somehow got wrapped into it.
0:42:03 > 0:42:06It was really sad at the time, really sad,
0:42:06 > 0:42:08because I was just having so much fun
0:42:08 > 0:42:11and we were all getting on so well.
0:42:11 > 0:42:14- Just having a really, really good time.- Oh!
0:42:15 > 0:42:21I wanted to just carry on right to the end, but I messed it up.
0:42:24 > 0:42:27With only five bakers left in the quarter-final...
0:42:27 > 0:42:29One, two, three, four, five...
0:42:29 > 0:42:32..the rivalry reached boiling point.
0:42:32 > 0:42:33It's 35 degrees in here.
0:42:35 > 0:42:37Oh, dear, and you want your chocolate to be 33.
0:42:37 > 0:42:40- 33 or 32, yeah. - OK, so we've got an issue already.
0:42:40 > 0:42:41Oh, it's so hot!
0:42:41 > 0:42:45And for one baker, the cracks really started to show.
0:42:45 > 0:42:49Honestly, I've completely lost it, this is car-crash crackers.
0:42:49 > 0:42:51I had an absolute shocker.
0:42:51 > 0:42:53Don't be scared of the cracker breads.
0:42:53 > 0:42:55Oh, gosh, I've got others in the oven, they'll be totally burnt!
0:42:59 > 0:43:02- Oh!- Don't worry, that's all right.
0:43:04 > 0:43:06Yeah, they're a little bit burnt.
0:43:06 > 0:43:09Heavens to Betsy, what am I doing?
0:43:09 > 0:43:13I just wasn't... I just wasn't on it.
0:43:13 > 0:43:15I'm really sorry, I'm so embarrassed,
0:43:15 > 0:43:18they're really disastrous, I'm really sorry.
0:43:18 > 0:43:21There are only 46, for which I'm also sorry.
0:43:21 > 0:43:24- They don't look particularly good. - No, they're shocking.
0:43:24 > 0:43:27They're thick and thin and irregular colours.
0:43:27 > 0:43:32- The bakes, you go from that to that. - Yeah, I know.
0:43:32 > 0:43:35- Yeah, I know. - That one, you can bend.
0:43:35 > 0:43:36Dreadful, I know.
0:43:37 > 0:43:41Partly, choosing to make Buckingham Palace out of gingerbread
0:43:41 > 0:43:44was another not-so-wonderful idea.
0:43:44 > 0:43:46I don't think the Queen would like this much,
0:43:46 > 0:43:50I think she'd be a bit naffed off with me if she saw this.
0:43:50 > 0:43:54I was so gutted that I hadn't done my best.
0:43:54 > 0:43:58If I'd gone home on a week where I had done my best
0:43:58 > 0:44:00and that just hadn't matched up and been good enough,
0:44:00 > 0:44:02I'd have felt so cool about it,
0:44:02 > 0:44:06but because I really felt I hadn't done a good enough job,
0:44:06 > 0:44:08it was horrible.
0:44:08 > 0:44:11Is that chocolate and ginger?
0:44:11 > 0:44:12Yeah, and orange.
0:44:13 > 0:44:16It needs to choose one and run with it.
0:44:17 > 0:44:20Usually, when we're sat on the stools waiting to find out
0:44:20 > 0:44:25who's going home, there's always that slight, "Could it be me?
0:44:25 > 0:44:27"Could it be that person?"
0:44:27 > 0:44:29On the week I went,
0:44:29 > 0:44:32there was not 1% of doubt in anybody's mind,
0:44:32 > 0:44:35I was definitely going home, so that was horrible,
0:44:35 > 0:44:38because I almost felt everyone had gone, "Oh, sorry, Cathryn."
0:44:38 > 0:44:40Oh, God, here we go!
0:44:40 > 0:44:45And I had to sit there and I knew I was going
0:44:45 > 0:44:48and I knew I looked quite hot
0:44:48 > 0:44:51and, you know, my hair was quite flat
0:44:51 > 0:44:55and I was quite flat and I knew I was going home,
0:44:55 > 0:44:58so from the minute I sat on the seat, I was going to cry,
0:44:58 > 0:45:02and I was sort of crying from the minute I sat down,
0:45:02 > 0:45:03which is embarrassing.
0:45:05 > 0:45:07The person leaving us today is...
0:45:09 > 0:45:11..Cathryn.
0:45:12 > 0:45:15We're going to really, really, really miss you.
0:45:16 > 0:45:17Thanks.
0:45:17 > 0:45:21We're going to miss you so much. It's ludicrous.
0:45:21 > 0:45:25Come have a Mel-Sue sandwich. Come on. It's a scary thought.
0:45:25 > 0:45:26It's very unpleasant.
0:45:26 > 0:45:27Every time I watch it,
0:45:27 > 0:45:30because we watch it all the time, the whole series, we're quite sad,
0:45:30 > 0:45:33and every time I watch it, I think, "I'm going to be fine this time,"
0:45:33 > 0:45:36and I sit down and it gets towards the end and I think,
0:45:36 > 0:45:37"Oh, no, you're going to cry again."
0:45:37 > 0:45:41And I don't just have a little tear - I do the proper crying.
0:45:41 > 0:45:43Every time.
0:45:43 > 0:45:47But Cathryn's love of baking didn't crumble with biscuit week
0:45:47 > 0:45:51as, after Bake Off, she started working at a local cafe and bakery.
0:45:52 > 0:45:53Morning!
0:45:53 > 0:45:58After Bake Off, I asked if I could come and work here,
0:45:58 > 0:46:03and it's been so nice to have a job that fits in with my family,
0:46:03 > 0:46:06but also where I'm learning loads
0:46:06 > 0:46:09and putting all of that work into practice, it's really fun.
0:46:09 > 0:46:13I have learnt a lot about macaroons since getting my job here,
0:46:13 > 0:46:18I literally couldn't make them before, and now I'm quite good, eh?
0:46:18 > 0:46:22- Getting there, I suppose.- Thank you!
0:46:22 > 0:46:26She's also working on a book of baking recipes for children.
0:46:26 > 0:46:30I said, right at the beginning, I remember talking to someone
0:46:30 > 0:46:33and they said, "What would be your dream?"
0:46:33 > 0:46:38And one recipe in a magazine would have been completely amazing,
0:46:38 > 0:46:42so the thought that there will be somewhere at some point
0:46:42 > 0:46:45a collection of recipes that are all mine and a book
0:46:45 > 0:46:52that I actually wrote on a shop shelf somewhere will be ridiculous.
0:46:55 > 0:46:57Semi-final, mate.
0:46:57 > 0:46:58Come on!
0:47:00 > 0:47:04As the last four bakers battled for a place in the final...
0:47:04 > 0:47:06My creme pat has got cellulite at the moment.
0:47:06 > 0:47:07Oh, my God!
0:47:08 > 0:47:09I can't do it.
0:47:09 > 0:47:11..John and Danny both struggled
0:47:11 > 0:47:14under the pressure of producing perfect patisserie.
0:47:14 > 0:47:17There's nothing I can do, everything's just gone to pot.
0:47:17 > 0:47:21- Breathe.- Don't be nice, I'll start crying.
0:47:21 > 0:47:22It's all right.
0:47:24 > 0:47:27Oh, God above, just look at that!
0:47:32 > 0:47:33It looks hideous.
0:47:34 > 0:47:37Danny's fraisier cake failure...
0:47:37 > 0:47:41Oh, dear, we need a spoon with this, rather than a slice.
0:47:41 > 0:47:45This has got serious problems with the creme pat.
0:47:45 > 0:47:49- The creme patissiere is not thick enough.- No.
0:47:49 > 0:47:51..meant she was the last girl to leave.
0:47:53 > 0:47:56So I'm afraid the person who will not be joining us
0:47:56 > 0:47:59next week for the Great British Bake Off final is...
0:48:01 > 0:48:04- ..Danny.- Thank you for all your help.
0:48:04 > 0:48:07This has pushed me as far as anything can push me,
0:48:07 > 0:48:10and it's been a good experience.
0:48:12 > 0:48:16Danny, whom I had a great regard for, I was sad to see her go.
0:48:16 > 0:48:18I felt bad that Danny got kicked out.
0:48:18 > 0:48:22I was glad I got through and she didn't, but I felt bad for her.
0:48:22 > 0:48:25- 'Hello?'- Hi, Mum, it's only me.
0:48:25 > 0:48:26'Hi, darling.'
0:48:26 > 0:48:29- You've got a little big boy who's in the final.- 'Oh, my God!'
0:48:31 > 0:48:34And for the first time, it was an all-male final.
0:48:37 > 0:48:40It's such an amazing thing that it was an all-male final.
0:48:40 > 0:48:42It was baking. I think that's brilliant,
0:48:42 > 0:48:46to hopefully inspire more men to take up the craft.
0:48:47 > 0:48:50I think the fact that it was an all-male final made it
0:48:50 > 0:48:53that bit more competitive. There was testosterone involved,
0:48:53 > 0:48:56Testosterone to a certain extent, with me and Brendan and James -
0:48:56 > 0:48:59we're not the most butch of lads, are we?
0:48:59 > 0:49:00I was delighted to get through,
0:49:00 > 0:49:04because that's what I'd set my objective from,
0:49:04 > 0:49:05from the early stages,
0:49:05 > 0:49:09because you've got no chance of winning unless you're in the final.
0:49:11 > 0:49:14I don't remember the final last year cos I was very heavily medicated.
0:49:14 > 0:49:16Perhaps you can shed some light on that?
0:49:16 > 0:49:18- There were three boys.- Yes.
0:49:18 > 0:49:21Um...they did... They did a cake,
0:49:21 > 0:49:24- a big cake at the end. - They had a party,
0:49:24 > 0:49:25and I remember the police came.
0:49:25 > 0:49:28- That's right, yes. - Do you remember? The police came.
0:49:29 > 0:49:31After a close final,
0:49:31 > 0:49:34who would be crowned champion of Bake Off Series 3
0:49:34 > 0:49:38all came down to the very last Showstopper Challenge.
0:49:40 > 0:49:45It is absolutely delicious, and I love the fresh raspberry topping.
0:49:45 > 0:49:48- Well done.- Thank you very much. - Well done, Brendan.
0:49:48 > 0:49:49Congrats, Brendan.
0:49:50 > 0:49:53I don't know what to say, really.
0:49:53 > 0:49:55I just had disaster after disaster after disaster in the final.
0:49:55 > 0:49:58- It's far too dry.- Oh, no!
0:49:58 > 0:50:01That last bake, what I came out with was rubbish.
0:50:01 > 0:50:03But I had great fun making it.
0:50:03 > 0:50:06But it was John's heaven and hell chiffon cake
0:50:06 > 0:50:08that astounded the judges.
0:50:12 > 0:50:14It's rich.
0:50:15 > 0:50:17It's absolutely lovely.
0:50:17 > 0:50:18Mmm!
0:50:19 > 0:50:23That really works, you've got a beautiful blend of the chocolate.
0:50:30 > 0:50:32Paul and Mary have made their decision,
0:50:32 > 0:50:37and we're very, very pleased to announce that the winner
0:50:37 > 0:50:41of the Great British Bake Off 2012 is...
0:50:47 > 0:50:49..John.
0:50:49 > 0:50:52CHEERING AND APPLAUSE
0:50:55 > 0:50:58Being in the final was one thing, winning was another thing,
0:50:58 > 0:51:02I just can't describe it. I mean, I almost...
0:51:02 > 0:51:04My legs buckled, and I'm six foot two,
0:51:04 > 0:51:07I'm quite stocky, I'm not very dainty,
0:51:07 > 0:51:08but I almost keeled over,
0:51:08 > 0:51:11and my legs almost snapped beneath my weight.
0:51:11 > 0:51:13It was the strangest thing.
0:51:13 > 0:51:16I've never felt that sort of shock,
0:51:16 > 0:51:19that sensation of dread, excitement,
0:51:19 > 0:51:22all these indescribable emotions, I have never felt that before,
0:51:22 > 0:51:24and I don't think I'll ever experience that again.
0:51:25 > 0:51:27I'm not going to be a banker.
0:51:27 > 0:51:30My mum's so proud. That's the biggest prize I've got out of this,
0:51:30 > 0:51:32is my mum being happy with me, and...
0:51:35 > 0:51:38I just feel like I've finally done something that I've wanted to do
0:51:38 > 0:51:41to please her, do you know what I mean?
0:51:41 > 0:51:43So it means the absolute world to me.
0:51:44 > 0:51:46Oh, God!
0:51:46 > 0:51:50When it was announced, I thought, yes, there's a passion about John
0:51:50 > 0:51:53and there's no doubt he will... we'll be hearing more of him.
0:51:53 > 0:51:57And I just wanted to... The first thing I did was
0:51:57 > 0:52:00to stop at a shop and buy two big packets of crisps,
0:52:00 > 0:52:04because I was sick of the sugar and the buttercreams
0:52:04 > 0:52:06and I wanted something salty, and I ate the two of them,
0:52:06 > 0:52:08which was absolute heaven, really.
0:52:14 > 0:52:16When John appeared on the Bake Off,
0:52:16 > 0:52:18he was studying for the finals of a law degree.
0:52:18 > 0:52:21Despite gaining a first, he has left his books behind
0:52:21 > 0:52:25to fulfil his dream of studying French patisserie.
0:52:25 > 0:52:27Winning the Bake Off was the best thing,
0:52:27 > 0:52:30not only because it was winning in itself,
0:52:30 > 0:52:33but because it led to the Cordon Bleu, which is amazing.
0:52:33 > 0:52:37Being here makes the Great British Bake Off feel like
0:52:37 > 0:52:38a walk in the park.
0:52:38 > 0:52:42OK, so in this technical, we're going to look at chocolate techniques.
0:52:43 > 0:52:44It's not easy,
0:52:44 > 0:52:48but it doesn't have the sort of sweetness that the Bake Off had.
0:52:48 > 0:52:49I've not got Cathryn there with me.
0:52:49 > 0:52:51If Cathryn was here, it'd be a lot easier.
0:52:53 > 0:52:55Will that do? Is it level in your...?
0:52:55 > 0:53:00No, actually, that's dropping. Will you level that out a bit?
0:53:02 > 0:53:04All right. Bossy.
0:53:04 > 0:53:06I've learnt so much already,
0:53:06 > 0:53:09and I've only been here for a few months so far.
0:53:09 > 0:53:12My swan's got a bit of a limp neck.
0:53:12 > 0:53:15It's a very classical French institution, so you have to learn
0:53:15 > 0:53:18the classic and hard way, but the things you learn,
0:53:18 > 0:53:23you can really easily translate them into modern cuisine, which is great.
0:53:23 > 0:53:27He has also presented live baking demonstrations
0:53:27 > 0:53:29alongside Mary Berry herself...
0:53:31 > 0:53:34..as well as working on his own baking recipe book.
0:53:34 > 0:53:38To see my recipes being created, to such a high standard as well,
0:53:38 > 0:53:41it's just overwhelming, it really is.
0:53:41 > 0:53:47- Comme ca?- Comme ca.- Bon. - C'est absolument parfait.
0:53:47 > 0:53:50It's like the fondant fancies all over again on Bake Off.
0:53:50 > 0:53:54Almost finished me off, that.
0:53:54 > 0:53:57I'd like to think Mary and Paul would be happy for me,
0:53:57 > 0:53:59being here today, doing this photo shoot,
0:53:59 > 0:54:01because that's the one thing you want out of baking,
0:54:01 > 0:54:02to make people proud of you
0:54:02 > 0:54:05through what you create, and also make people happy.
0:54:05 > 0:54:08I'm still in touch with Paul, and he's been a great mentor,
0:54:08 > 0:54:11he's been absolutely fantastic, and a really good guy.
0:54:11 > 0:54:13So I've made a good friend in Paul Hollywood,
0:54:13 > 0:54:16which I never thought I would. I was always scared of him,
0:54:16 > 0:54:18but he's actually a lovely, lovely guy.
0:54:18 > 0:54:21The blueberries look shiny, don't they?
0:54:21 > 0:54:23The year since we were in Bake Off has been
0:54:23 > 0:54:26the best year of my life so far, and I just hope it's not the best -
0:54:26 > 0:54:29I hope it gets even better, touch wood.
0:54:33 > 0:54:37But today, alongside Cathryn, James and Sarah-Jane,
0:54:37 > 0:54:40John has returned to the Bake Off tent.
0:54:40 > 0:54:43It's the most amazing thing, coming back.
0:54:43 > 0:54:45When I was driving up the road,
0:54:45 > 0:54:50honestly, truly, I had the same butterflies in my stomach
0:54:50 > 0:54:52and the same sick feeling, and I just had to remind myself,
0:54:52 > 0:54:54"No, you're not actually going to bake anything,
0:54:54 > 0:54:57"you're just going for a nice chat."
0:54:57 > 0:55:00It feels like I'm back in Bake Off land.
0:55:00 > 0:55:02- Oh, my goodness!- It looks bigger.
0:55:02 > 0:55:05It looks so much bigger, look at all the space!
0:55:05 > 0:55:08- There aren't as many benches, look. - That's true.
0:55:08 > 0:55:11It's still pastels, we're all right. James, fraisier.
0:55:11 > 0:55:16- That was your one.- Look! Those pies!
0:55:18 > 0:55:20I'd give anything to come back here and start again, would you?
0:55:20 > 0:55:24- Me too.- I'm not sure I could take it.
0:55:24 > 0:55:28It's amazing, being back, to be honest, it's really, really nice.
0:55:28 > 0:55:31It's exactly the same time of year as when we were doing it,
0:55:31 > 0:55:33so it seems very familiar.
0:55:34 > 0:55:35Look at all this stuff!
0:55:35 > 0:55:38Ooh, blowtorch, what have they been doing with that?
0:55:38 > 0:55:42- It's exactly the same. - My baking beans!
0:55:42 > 0:55:44- Shall we put the timer on? - Yes!
0:55:44 > 0:55:48- Oh, my God, there's a recipe, I found a recipe!- Shut up.- Divulge.
0:55:48 > 0:55:50Puff pastry selection.
0:55:50 > 0:55:53Filming the Bake Off was a massive part of our life,
0:55:53 > 0:55:57and it's like trying to rekindle a relationship that was fantastic
0:55:57 > 0:56:00but can't exist any more. It's really sad to be back here.
0:56:00 > 0:56:03It's a massive mix of emotions.
0:56:03 > 0:56:06It was amazing, baking in there. I did cry a lot.
0:56:06 > 0:56:10It was, you know... I can only remember the happy things about it.
0:56:10 > 0:56:14For those who enter the tent, the experience is unique
0:56:14 > 0:56:16and has a lasting impression.
0:56:16 > 0:56:20There's something very special about baking in the Bake Off marquee.
0:56:20 > 0:56:24That is, you know, every baker's dream, almost, isn't it,
0:56:24 > 0:56:26to bake in the Bake Off marquee?
0:56:26 > 0:56:29And I'm really lucky I got to do it, and I loved it.
0:56:29 > 0:56:32I don't think anybody can go through the Bake Off process
0:56:32 > 0:56:34and not describe it as life-changing.
0:56:34 > 0:56:36Even me, who went first.
0:56:36 > 0:56:38Psyching myself up.
0:56:38 > 0:56:41The Bake Off is actually an experience beyond baking.
0:56:41 > 0:56:45You discover more about yourself, your flaws and your strengths,
0:56:45 > 0:56:47previously you weren't aware of.
0:56:47 > 0:56:49Fingers crossed, everybody.
0:56:49 > 0:56:53Being part of the Bake Off was probably the one biggest experience
0:56:53 > 0:56:57of my life, you know? I'm really happy that I chose to do it
0:56:57 > 0:56:59and picked up the courage.
0:56:59 > 0:57:01Just go for it, what's the worst that can happen?
0:57:02 > 0:57:05I think everything I've done so far in my life,
0:57:05 > 0:57:08this has got to be one of the most unforgettable experiences.
0:57:08 > 0:57:12It's a fantastic opportunity, I'll never, ever get to do that again.
0:57:12 > 0:57:15Good luck to anyone who steps in that tent from now.
0:57:15 > 0:57:18The Bake Off has kind of changed everything,
0:57:18 > 0:57:23I'm so lucky to have been part of it.
0:57:23 > 0:57:28It's the most... Other than having my children, by far the best thing
0:57:28 > 0:57:30that's ever happened, I love it so much.
0:57:30 > 0:57:36I wake up to the Bake Off theme tune, it's my alarm clock in the morning.
0:57:36 > 0:57:38So, every day, I wake up...
0:57:38 > 0:57:39# Da-da-da-da... #
0:57:39 > 0:57:41..and I'm ready to go for the day.
0:57:42 > 0:57:47It was just the most wonderful, surreal experience.
0:57:47 > 0:57:51It's an amazing setting, an amazing place, with amazing people,
0:57:51 > 0:57:54just an amazing experience.
0:57:54 > 0:57:57Definitely do it again, but I don't think they'd have me back.
0:57:57 > 0:57:59Where am I? Right...
0:57:59 > 0:58:02Yes, I'd be very happy to do it again,
0:58:02 > 0:58:06and this time, even better, as a consequence.
0:58:06 > 0:58:09The Bake Off has been the best thing I've ever done,
0:58:09 > 0:58:11and if you said to me now,
0:58:11 > 0:58:13"Get back in that tent and start again," I'd do it.
0:58:13 > 0:58:16Bake Off, it's made me more confident in my baking,
0:58:16 > 0:58:19I can talk more about food and stuff, and it's made me
0:58:19 > 0:58:22more obsessed with food. I didn't think it was possible, but it is.
0:58:22 > 0:58:24But as a person, I go home every night
0:58:24 > 0:58:25and I cook my partner's tea for him,
0:58:25 > 0:58:29and it won't change who I am, I don't think.
0:58:29 > 0:58:32I've not started walking down red carpets
0:58:32 > 0:58:35and demanding candles and Chihuahuas just yet.
0:58:49 > 0:58:52Subtitles by Red Bee Media Ltd