0:00:02 > 0:00:04Welcome to sunny Somerset. We're putting the final touches
0:00:04 > 0:00:06to our summer party with the classic ingredients -
0:00:06 > 0:00:09balloons, bunting, bandstands, bickering relatives,
0:00:09 > 0:00:11and three of the finest amateur bakers in the land.
0:00:11 > 0:00:15That's right, our lady finalists are about to battle it out to be
0:00:15 > 0:00:18crowned winner of Great British Bake Off 2013.
0:00:18 > 0:00:20BALLOON SQUEAKS
0:00:20 > 0:00:21Ooh, gluten.
0:00:21 > 0:00:25Welcome to the Great British Bake Off. Mild intolerance.
0:00:26 > 0:00:28'Last time, it was French week.'
0:00:28 > 0:00:31BOTH: Mwah and mwah and mwah!
0:00:31 > 0:00:34'And the semi-finalists tackled three Gallic classics. Canape...'
0:00:34 > 0:00:37You are bakery rock'n'roll, Frances.
0:00:37 > 0:00:39'..Charlotte Royale...'
0:00:39 > 0:00:41Mmm...slop.
0:00:41 > 0:00:43'..and opera cake.'
0:00:43 > 0:00:45It's beyond multi-tasking, isn't it?
0:00:45 > 0:00:48- KIMBERLEY:- Yeah. No, it's a new level.
0:00:48 > 0:00:49Oh, God.
0:00:49 > 0:00:52'It was Beca who fell at the final hurdle.'
0:00:52 > 0:00:56I don't think I need to say how upset I am.
0:00:57 > 0:00:59'Now, it's the final.'
0:01:00 > 0:01:02Spoon, spoon, spoon.
0:01:02 > 0:01:03- Oh, God- What? What, what?
0:01:03 > 0:01:05'But who will be crowned champion?'
0:01:05 > 0:01:13The winner of the 2013 Great British Bake Off is...
0:01:40 > 0:01:45- SUE:- 13,000 home bakers dreamt of making it to the Bake Off final.
0:01:47 > 0:01:50Just three remain.
0:01:51 > 0:01:53MEL: 'Ruby, the youngest baker this year,
0:01:53 > 0:01:57'has sometimes struggled with the pressures in the tent.'
0:01:57 > 0:02:00- Get a grip. Just get a grip, OK? - Thank you.
0:02:00 > 0:02:03'Despite not always planning her recipes...'
0:02:03 > 0:02:06- Are you winging this one? - Yeah, I am. I can't lie.
0:02:06 > 0:02:09'..she's demonstrated an instinctive baking flair...'
0:02:09 > 0:02:11That's a bit of all right.
0:02:11 > 0:02:15'..that has seen her crowned Star Baker three times.'
0:02:15 > 0:02:17APPLAUSE
0:02:17 > 0:02:21'Ruby is the wild card of the Bake Off tent.'
0:02:21 > 0:02:24'I've been feeling sick with nerves all week.
0:02:24 > 0:02:27'I think my strategy for this weekend is just'
0:02:27 > 0:02:29don't have an episode.
0:02:30 > 0:02:34'Kimberley has made the steadiest progress through the Bake Off.
0:02:34 > 0:02:36'Her stunning flavours...'
0:02:36 > 0:02:40- PAUL:- That is one of the nicest pies I've had for some years.
0:02:40 > 0:02:44'..have won praise week after week.'
0:02:44 > 0:02:47I have to say that that is absolutely beautiful.
0:02:47 > 0:02:49'And her extensive technical knowledge has meant
0:02:49 > 0:02:52'she's been unflustered by Mary and Paul's recipes.'
0:02:52 > 0:02:55I'm quite happy with that. I think that looks really good.
0:02:55 > 0:02:58'My family and friends are obviously massively biased.'
0:02:58 > 0:03:02They're really pleased, really proud of me and their advice has mostly
0:03:02 > 0:03:05been "crush the opposition", which I think is a little bit strong!
0:03:06 > 0:03:10'Frances has proved to be the most creative baker ever to have
0:03:10 > 0:03:12'set foot in the tent.'
0:03:12 > 0:03:13- MARY:- They're always very excited
0:03:13 > 0:03:16when you do something totally original.
0:03:16 > 0:03:19'Her incredible designs set the bar high.
0:03:19 > 0:03:23'But her flavours have not always reached the same standards.'
0:03:23 > 0:03:27- PAUL:- I love your style, but please remember the substance.
0:03:28 > 0:03:31'Now she must deliver on both.'
0:03:31 > 0:03:33- FRANCES:- 'I need to bake my flipping socks off.
0:03:33 > 0:03:35'The judges want it all.'
0:03:35 > 0:03:38They want substance, they want style,
0:03:38 > 0:03:40they want perfection.
0:03:50 > 0:03:53Good morning, bakers, and welcome to the final.
0:03:53 > 0:03:55- Congratulations.- Yey!
0:03:55 > 0:03:57So your first challenge, the Signature Challenge,
0:03:57 > 0:04:01we'd like you to make a savoury picnic pie.
0:04:01 > 0:04:04Shortcrust pastry, elaborate looking when you cut into it,
0:04:04 > 0:04:07we'd like some kind of design inside.
0:04:07 > 0:04:11Remember, it is for a picnic, so it should be presented out of the tin.
0:04:11 > 0:04:14You've got three hours for this,
0:04:14 > 0:04:17your final Signature Challenge ever.
0:04:17 > 0:04:20- On your marks...- Get set... - BOTH: Bake!
0:04:24 > 0:04:27- PAUL:- The reason why we chose the savoury picnic pie in the final
0:04:27 > 0:04:31is because we want to see the use of pastry again.
0:04:31 > 0:04:33It's not easy.
0:04:33 > 0:04:36- MARY:- Some had it under-baked, some had soggy bottoms...
0:04:36 > 0:04:40- PAUL:- So this has given them the second bite of the cherry, to see
0:04:40 > 0:04:42if they've learnt from before.
0:04:42 > 0:04:47The filling should be in definite layers so, as you cut through it,
0:04:47 > 0:04:53you get all the layers and they don't spill into each other.
0:04:53 > 0:04:56- PAUL:- You're looking for a nice, crispy shell that stands
0:04:56 > 0:04:59all on its own, you're looking for a beautiful golden-brown colour.
0:04:59 > 0:05:04- MARY:- Good flavour, good texture, good appearance.
0:05:04 > 0:05:05They've got to be perfect.
0:05:06 > 0:05:08- FRANCES:- So, my picnic pie, I was thinking,
0:05:08 > 0:05:10British weather, what do we get?
0:05:10 > 0:05:13We either get sunshine or showers.
0:05:13 > 0:05:16And with sunshine and showers, what do you get?
0:05:16 > 0:05:18Rainbows. Rainbows!
0:05:18 > 0:05:21The rainbow inside Frances's pie will be made up of rice,
0:05:21 > 0:05:25two types of trout and five different summer vegetables,
0:05:25 > 0:05:28all encased in a decorative pastry picnic hamper.
0:05:28 > 0:05:31So what flavours are you using throughout?
0:05:31 > 0:05:34So, there's turmeric in the rice, with also some shallots and garlic
0:05:34 > 0:05:36and some toasted pine nuts, and then we've got
0:05:36 > 0:05:40the roasted red peppers, and then you've got the rainbow trout
0:05:40 > 0:05:44and there's also a layer of smoked trout to pack a bit more flavour in.
0:05:44 > 0:05:47And then we've got green beans and asparagus
0:05:47 > 0:05:50that I'm doing in some lemon juice, mint, dill, parsley and lemon.
0:05:50 > 0:05:53There's going to be so much going on in there.
0:05:53 > 0:05:54So, listen, show me your hands.
0:05:54 > 0:05:57There's a slight wobble. How are you feeling?
0:05:57 > 0:05:59I am nervous, I am nervous.
0:05:59 > 0:06:00It means the world to be here right now.
0:06:02 > 0:06:04Frances grew up in Leicestershire,
0:06:04 > 0:06:07and is the youngest of five children.
0:06:07 > 0:06:10She always loved drawing and she did art right the way through school.
0:06:10 > 0:06:15She started making little cakes, for friends and everything.
0:06:15 > 0:06:17She'd always have a sort of quirky play with words,
0:06:17 > 0:06:20so it wouldn't just be a plain cake, it would be something extra.
0:06:20 > 0:06:22Is that enough?
0:06:22 > 0:06:25Taking part in a Bake Off has been a true family affair.
0:06:25 > 0:06:28She's a great one for asking people's advice.
0:06:28 > 0:06:31"Do you really taste the lavender in that?
0:06:31 > 0:06:34"Are you sure? Because...
0:06:34 > 0:06:37"Tell me, Dad, honestly, are you sure?"
0:06:37 > 0:06:40- DEIRDRE:- I'm not very helpful, cos I haven't got a sense of taste.
0:06:40 > 0:06:41- Mum can't taste.- It comes and goes.
0:06:41 > 0:06:43I was kicked on the nose when I was 15.
0:06:43 > 0:06:45"Oh, it's lovely, Fran." "What are you tasting?"
0:06:45 > 0:06:47"Nothing." "Oh, that's great."
0:06:47 > 0:06:50That's why there's no substance.
0:06:50 > 0:06:55I remember getting these nerves before hundred-metre sprints.
0:06:55 > 0:06:58I did once win the hundred-metre sprint and the hurdles,
0:06:58 > 0:07:00so hopefully the same can happen today.
0:07:00 > 0:07:05I've certainly hit some hurdles throughout this whole process.
0:07:05 > 0:07:08'And it seems Frances isn't the only one.'
0:07:08 > 0:07:10You're doing your lattice basketry.
0:07:10 > 0:07:13- I am.- Is Frances doing something similar?
0:07:13 > 0:07:15- Unfortunately, yeah.- Oh, man!
0:07:15 > 0:07:19I know, I know. I'm up against Design Queen and here I am.
0:07:20 > 0:07:22I just... I can't compete with Frances.
0:07:23 > 0:07:27Ruby's picnic basket is a vegetarian pie filled with halloumi,
0:07:27 > 0:07:29mozzarella, couscous,
0:07:29 > 0:07:33sun-dried tomatoes, oregano and basil.
0:07:33 > 0:07:35Is it a bit like appearing at a do
0:07:35 > 0:07:37and you're both wearing the same dress?
0:07:37 > 0:07:40Yeah, it's like wearing the same dress but the other person wearing
0:07:40 > 0:07:43the dress is a 6'3" Brazilian supermodel, or something like that.
0:07:43 > 0:07:45Just have to hope it goes all right.
0:07:45 > 0:07:48- It's the battle of the baskets, isn't it?- It is.
0:07:49 > 0:07:52'Having done most of her baking practice at university,
0:07:52 > 0:07:56'this week, Ruby has been preparing for the final back at her mum
0:07:56 > 0:07:59'and dad's house in Southend-on-Sea.'
0:07:59 > 0:08:01It's quite nice to be able to use a proper kitchen after
0:08:01 > 0:08:06just being at uni and working... Basically, cooking in my bedroom.
0:08:06 > 0:08:09It's been really lovely having Ruby at home, because we do miss her
0:08:09 > 0:08:11when she's not here.
0:08:11 > 0:08:13I am looking forward to being able
0:08:13 > 0:08:15to get back in the kitchen.
0:08:15 > 0:08:17She does tend to monopolise the kitchen.
0:08:17 > 0:08:20She has improved, because although she works in chaos,
0:08:20 > 0:08:23she does tidy up after herself. Before, she'd work in chaos
0:08:23 > 0:08:27and then blissfully wander off, leaving the chaos behind her.
0:08:27 > 0:08:29I've never done that in my life.
0:08:31 > 0:08:34I've lived with Ruby for 20 years, and so I know she's never completely
0:08:34 > 0:08:39happy with anything. She keeps at something until she perfects it.
0:08:39 > 0:08:43If she was to get 98%, she'd want to know how she could get the extra 2%.
0:08:43 > 0:08:46I think she finds the idea of winning quite daunting,
0:08:46 > 0:08:49because she never feels that she's done as well as she can.
0:08:49 > 0:08:52She doesn't believe in any way, shape or form
0:08:52 > 0:08:55that that's possible.
0:08:56 > 0:08:59I'm thinking that it doesn't look very good.
0:08:59 > 0:09:01'The picnic pie pastry needs to be
0:09:01 > 0:09:04'just short enough to crumble when eaten.'
0:09:04 > 0:09:07It doesn't look the same as at home.
0:09:07 > 0:09:11It's drier, but I put the same amount of everything in.
0:09:11 > 0:09:14'But strong enough to support the weight of the filling,
0:09:14 > 0:09:16'without being overworked and tough.'
0:09:19 > 0:09:23This is a bit weird, cos obviously you have to be quite fragile
0:09:23 > 0:09:24with pastry but at the same time,
0:09:24 > 0:09:27I really need to get it fully in the corners of the tin.
0:09:27 > 0:09:30I'm going to have to make some more. I've not got time for this.
0:09:30 > 0:09:35'Kimberley has already prepared her pastry - all three varieties.'
0:09:35 > 0:09:40So, you're doing a white pastry, a green pastry and...
0:09:40 > 0:09:42- A pink one.- A pink pastry?
0:09:42 > 0:09:45MARY: Now, wait a minute. What are you doing with the pink pastry?
0:09:45 > 0:09:47I'll be cutting out little pigs.
0:09:47 > 0:09:50Pigs? Does it stay pink?
0:09:50 > 0:09:53Yes, it's beetroot powder so it'll stay a little bit pink.
0:09:53 > 0:09:57MEL: Kimberley's chicken and pig pie will be filled with chicken mousse,
0:09:57 > 0:10:00pistachios, pancetta and pork tenderloin pate,
0:10:00 > 0:10:03packed round a black pudding at the centre.
0:10:03 > 0:10:07Practising for the pie's been fairly traumatic.
0:10:07 > 0:10:10I had two and a half catastrophes.
0:10:10 > 0:10:14So, if it works, it'll probably be the first one that does!
0:10:14 > 0:10:19Kimberley grew up in East London with her mum and little sister.
0:10:19 > 0:10:21We used to pretend we was doing a cooking show
0:10:21 > 0:10:24when we were younger and we'd slice up the food really nicely
0:10:24 > 0:10:26and pretend that we were being filmed.
0:10:26 > 0:10:28Then take a little moment to be like,
0:10:28 > 0:10:30"And now we're adding 100 grams of flour."
0:10:30 > 0:10:32So it was a great laugh at home and I don't think
0:10:32 > 0:10:35my mum found it really funny, cos then the kitchen would be a mess.
0:10:35 > 0:10:38Now a psychologist, Kimberley's been juggling work
0:10:38 > 0:10:40and practising recipes for Bake Off...
0:10:40 > 0:10:42A lot of cake needs taste.
0:10:42 > 0:10:45..which have all been tried by her boyfriend Giuseppe.
0:10:45 > 0:10:47When she has good weeks in her baking,
0:10:47 > 0:10:49there's nothing that can stop her.
0:10:49 > 0:10:51She'll survive on two hours' sleep.
0:10:51 > 0:10:53She definitely wants to win the Bake Off.
0:10:53 > 0:10:55'She's worked so hard for it.'
0:10:55 > 0:10:58- It's almost there. - Almost there, just one more push.
0:11:00 > 0:11:02SHE LAUGHS
0:11:02 > 0:11:06- We're going to be latticing? - We're striping, so that there'll be
0:11:06 > 0:11:08stripes going up the outside of the pie.
0:11:08 > 0:11:09Wowsers.
0:11:09 > 0:11:12It did strike me, Kimberley -
0:11:12 > 0:11:15our first ever winner on Bake Off was called Edd Kimber.
0:11:16 > 0:11:18Kimber? Ley?
0:11:18 > 0:11:21And also, my friend pointed out, the two winners after that,
0:11:21 > 0:11:24both of their surnames start with a W.
0:11:24 > 0:11:26Wheatley and Whaite.
0:11:26 > 0:11:27- WHISPERS:- Wilson.
0:11:29 > 0:11:31'Tins lined with pastry,
0:11:31 > 0:11:34'the finalists must prepare their fillings.'
0:11:37 > 0:11:40'The biggest enemy will be moisture.'
0:11:40 > 0:11:41Well, I don't want a soggy bottom.
0:11:41 > 0:11:46'To avoid that, Ruby and Frances are cooking their fillings beforehand.'
0:11:46 > 0:11:47That's all good.
0:11:47 > 0:11:51Roasting the veg just brings out the flavour a bit, as well.
0:11:51 > 0:11:54They are drying out in there, which I need, cos otherwise
0:11:54 > 0:11:57they'd release a lot of water into my pie, which I don't want.
0:11:59 > 0:12:02'All of Kimberley's ingredients are going in raw.'
0:12:02 > 0:12:06So, it's chicken, a little bit of double cream, some masala.
0:12:06 > 0:12:10There's soaked mushrooms. It's flavours that work together.
0:12:11 > 0:12:15So...hopefully I shouldn't be too far off.
0:12:15 > 0:12:19That's one hour, bakers! One hour left on your pies before
0:12:19 > 0:12:23we complete the picnic theme and send in the squadron of wasps.
0:12:24 > 0:12:28'How the ingredients are layered is crucial.
0:12:29 > 0:12:34'Once cut, the picnic pies should reveal an attractive design.'
0:12:37 > 0:12:40So, what have you done with that? I can see it's grated.
0:12:40 > 0:12:43That's going to... I put it in to cool, actually.
0:12:43 > 0:12:46I might just quickly blast it in the microwave for a few seconds.
0:12:48 > 0:12:51- Why not?- Quickly, she's gone to the microwave.
0:12:51 > 0:12:53- Doesn't need it, does she? - I hope not.
0:12:55 > 0:12:58That rocks. I've had about five pieces.
0:12:58 > 0:13:00We're doing quite well. Do you like the mint?
0:13:01 > 0:13:03Oh, I'm sure she won't miss it.
0:13:03 > 0:13:05Lads, actually, we better be careful.
0:13:19 > 0:13:22- RUBY:- The atmosphere with the others is pretty laid back.
0:13:22 > 0:13:25But I feel, like, on the verge
0:13:25 > 0:13:27of a baking abyss.
0:13:36 > 0:13:37FRANCES SIGHS
0:13:51 > 0:13:54It's looking OK. Bit juicy.
0:13:55 > 0:13:59Oh, Ruby, you clever sausage.
0:14:01 > 0:14:05I think it's going to need wafting. Wafty-waft.
0:14:05 > 0:14:08You waft the pie and I'll waft you.
0:14:08 > 0:14:11OK, bakers, five minutes remaining on the picnic challenge!
0:14:11 > 0:14:16I hope that doesn't HAMPER your progress.
0:14:16 > 0:14:18I'll just be out the back.
0:14:19 > 0:14:21I feel like it's all coming out.
0:14:21 > 0:14:24So, you know it comes out, that's good.
0:14:24 > 0:14:26In theory, you just tip it up.
0:14:29 > 0:14:30Please be careful.
0:14:30 > 0:14:32Oh, I will.
0:14:38 > 0:14:39Uh-uh.
0:14:39 > 0:14:42The words "cack" and "handed" come to mind.
0:14:46 > 0:14:49Aw! Oh!
0:14:49 > 0:14:51- Oh, God.- What? What, what?
0:14:51 > 0:14:52No, it's fine.
0:14:52 > 0:14:55- It's completely brilliant. - I don't think that's soggy.
0:14:55 > 0:14:57It's flaked, it's flaked. It's gorgeous
0:15:01 > 0:15:02It's a bit juicy.
0:15:04 > 0:15:07What I might do, just pop it on a baking tray.
0:15:11 > 0:15:12- You OK?- Yeah.
0:15:12 > 0:15:14Sh-sh-sh.
0:15:14 > 0:15:16Stop looking at the other one.
0:15:18 > 0:15:21Bakers, that's one more minute left.
0:15:47 > 0:15:49No!
0:15:49 > 0:15:52Bakers, your final Signature Challenge is over.
0:15:52 > 0:15:54Step away from the piggies, Kimberley.
0:15:54 > 0:15:57Oh, no. What a shame.
0:16:04 > 0:16:07It's judgment time for the Signature picnic pies.
0:16:13 > 0:16:15- PAUL:- I think it looks impressive.
0:16:15 > 0:16:16I like the lattice work on the top.
0:16:16 > 0:16:19It's a very good bake underneath
0:16:19 > 0:16:22and you've got crisp, sharp corners.
0:16:22 > 0:16:24It's very heavy.
0:16:24 > 0:16:26I'm curious to see what's going to happen when I cut this.
0:16:26 > 0:16:29- FRANCES:- So am I.- Is it going to ooze? Is it not going to ooze?
0:16:29 > 0:16:32We should have the layers of all the different vegetables to give
0:16:32 > 0:16:33a slight rainbow effect.
0:16:33 > 0:16:36MEL: Fingers crossed, sounds good.
0:16:37 > 0:16:39Oh, my Lord! That's amazing!
0:16:39 > 0:16:41Very, very neat layers.
0:16:41 > 0:16:43It probably could have done
0:16:43 > 0:16:44with a bit longer in the oven.
0:16:44 > 0:16:46It's got a nice colour and I think if it was in there
0:16:46 > 0:16:48for another five, maybe even ten minutes,
0:16:48 > 0:16:52- it would have stabilised the walls of the pie, as well.- Yeah.
0:16:53 > 0:16:57The individual flavours taste very good.
0:16:57 > 0:16:58You've cleverly seasoned it.
0:16:58 > 0:17:00The pastry tastes great, but...
0:17:01 > 0:17:04..the filling itself is fantastic.
0:17:04 > 0:17:09- Oh!- What's annoying is you were ten minutes from perfection.
0:17:26 > 0:17:28- KIMBERLEY:- You can lift it, I'm concerned.
0:17:28 > 0:17:29Oh, it's gone.
0:17:29 > 0:17:32- PAUL:- The whole thing is...
0:17:36 > 0:17:39The problem is, because the moisture's got inside the side,
0:17:39 > 0:17:41it's weakened the structure of the pie.
0:17:41 > 0:17:42That's a shame.
0:17:42 > 0:17:44That's purely moisture coming from the meat
0:17:44 > 0:17:46and coming from the pudding and everything else.
0:17:46 > 0:17:48I think it looks good inside.
0:17:54 > 0:17:58It's almost like a glue binding my mouth together.
0:17:58 > 0:17:59SHE LAUGHS
0:17:59 > 0:18:02- MARY:- It's seasoned very well and the mousse with the pistachios is
0:18:02 > 0:18:06very nice, but it's spoilt by the pastry.
0:18:06 > 0:18:09Overall, the flavour's OK, but I think the texture's wrong
0:18:09 > 0:18:12and, obviously, the outside was a big issue, as well.
0:18:22 > 0:18:25- MARY:- From here it looks just very, very special.
0:18:25 > 0:18:27- I love the patchwork on the side, as well.- RUBY:- Yeah.
0:18:27 > 0:18:31The uniformity of the lattice work is fantastic.
0:18:31 > 0:18:33What are we expecting to see inside?
0:18:33 > 0:18:35Hopefully some layers.
0:18:35 > 0:18:37MEL LAUGHS
0:18:37 > 0:18:39Can you sell it any more than that, Rubes?
0:18:39 > 0:18:44That bake is beautiful and you've still got the crisscross all along.
0:18:45 > 0:18:48Oh, there's layers in it!
0:18:48 > 0:18:50Just look at that.
0:18:50 > 0:18:52It never cut like that at home!
0:18:52 > 0:18:54Don't tell me things like that, Ruby!
0:18:54 > 0:18:55MEL LAUGHS
0:19:02 > 0:19:05I think this is an excellent example of a vegetarian pie.
0:19:05 > 0:19:08What a difficult thing to get right.
0:19:11 > 0:19:12Sublime. I mean, well done, Ruby.
0:19:12 > 0:19:15You've finally come up with something that actually looks...
0:19:15 > 0:19:18- WHISPERS:- ..like Frances made it. Well done.
0:19:18 > 0:19:20Thank you.
0:19:22 > 0:19:25It's nice to start the weekend on a good bake.
0:19:25 > 0:19:30I have spent the whole competition dreading being compared to Frances,
0:19:30 > 0:19:32but, actually, it was favourable.
0:19:33 > 0:19:36I think I'd probably be in silver right now.
0:19:45 > 0:19:49- SUE:- 'One challenge down and just two remain in this year's Bake Off.'
0:19:50 > 0:19:56Bakers, it's time for your last ever Technical Challenge.
0:19:56 > 0:19:59Hooray! Unfurl the bunting, happy days.
0:19:59 > 0:20:01Sadly, it is one of Paul's recipes.
0:20:01 > 0:20:04- Oh.- I'm so sorry, there was nothing we could do about that.
0:20:04 > 0:20:08At all. Paul and Mary, with great respect, you might want to go...
0:20:08 > 0:20:11- Goodbye!- ..frolic in the buttercups. - Goodbye!
0:20:11 > 0:20:14What we'd like you to make is something
0:20:14 > 0:20:16never before seen on Bake Off.
0:20:16 > 0:20:20Pretzels. Six savoury, six sweet.
0:20:20 > 0:20:23What we're looking for is a deep, glossy coat.
0:20:23 > 0:20:27Think Labrador at Crufts. And a dense, chewy interior.
0:20:27 > 0:20:30We'd like them tied into a classic pretzel knot.
0:20:30 > 0:20:32Yeah, for sure, we all know what that is.
0:20:32 > 0:20:35And you've got two and half hours in which to bake them.
0:20:35 > 0:20:37- On your marks...- Get set...
0:20:37 > 0:20:38Bake!
0:20:44 > 0:20:48I love pretzels, but I've never, ever made them before.
0:20:48 > 0:20:51I've only eaten one, like, once and, obviously, I've never made it.
0:20:51 > 0:20:53Who makes a pretzel?
0:20:53 > 0:20:57I've made bread similar to a pretzel before. I know what the process is.
0:20:59 > 0:21:02- PAUL:- Pretzels, Mary. The final Technical Challenge.
0:21:02 > 0:21:06They look absolutely amazing. And I love the deep shine.
0:21:06 > 0:21:07When you break it...
0:21:09 > 0:21:11..if you look inside the pretzel,
0:21:11 > 0:21:14you see the crumb structure is very, very tight.
0:21:14 > 0:21:16Don't be tempted to add too much liquid and slacken
0:21:16 > 0:21:18the dough off, that's the first thing.
0:21:18 > 0:21:20Secondly, they've got to shape them properly,
0:21:20 > 0:21:21so it looks like a pretzel.
0:21:21 > 0:21:23And then, finally, don't under-bake it.
0:21:23 > 0:21:27I want a nice, rich, dark colour. That's what a pretzel is.
0:21:27 > 0:21:28It's crispy.
0:21:30 > 0:21:35I'm just going to concentrate on making the dough at the moment.
0:21:35 > 0:21:37MEL: 'Paul's instructions are minimal.'
0:21:37 > 0:21:39"Add the flour, salt, yeast
0:21:39 > 0:21:41"and butter to a bowl, warm the milk."
0:21:41 > 0:21:44It's an enriched dough, cos obviously we've got the milk.
0:21:44 > 0:21:46I'm just going to add the malt extract to it.
0:21:48 > 0:21:50I'm going to let it cool for a second.
0:21:50 > 0:21:51I think it might be a tiny bit hot.
0:21:51 > 0:21:54If it's too hot, it'll deactivate the yeast
0:21:54 > 0:21:55and you won't get a rise at all.
0:21:55 > 0:21:58- RUBY:- It says mix and knead.
0:21:58 > 0:22:01I'm just going to knead it till it looks how I would
0:22:01 > 0:22:04usually expect something to look. That's the only thing I can go on.
0:22:04 > 0:22:09Paul encourages you to use your hands
0:22:09 > 0:22:10and this is the final,
0:22:10 > 0:22:13so it does show more skill.
0:22:19 > 0:22:21It's quite a dry dough,
0:22:21 > 0:22:23drier than I would usually do.
0:22:23 > 0:22:25But I think that's because
0:22:25 > 0:22:27it wants to be close textured.
0:22:28 > 0:22:33You want to get the dough working as much as possible, to get the gluten
0:22:33 > 0:22:37to...kind of develop.
0:22:37 > 0:22:41- FRANCES:- People say I've got quite strong hands.
0:22:41 > 0:22:44I often give friends massages and stuff,
0:22:44 > 0:22:46so I'm hoping the same will help
0:22:46 > 0:22:48this kneading of the bread.
0:22:49 > 0:22:52That is a good, fast action you've got there, Kimberley.
0:22:52 > 0:22:56Were you a bit frustrated with how it went this morning?
0:22:57 > 0:22:59- Maybe.- Yeah?
0:22:59 > 0:23:02Taking out the frustration on the old...
0:23:02 > 0:23:03KIMBERLEY LAUGHS
0:23:03 > 0:23:05Minimal chat, just a lot of...
0:23:08 > 0:23:09This has to be split in half.
0:23:09 > 0:23:13'Paul has asked for six savoury and six sweet pretzels.'
0:23:13 > 0:23:16Making sure I've got equal halves. Beautiful.
0:23:16 > 0:23:21I need to add to one half the zest of two oranges and the poppy seeds.
0:23:24 > 0:23:26I'm just going to pop
0:23:26 > 0:23:29the dough in to prove.
0:23:34 > 0:23:38Finalists, you've got one hour left for your pretzels.
0:23:38 > 0:23:40"One hour left on your pretzels."
0:23:40 > 0:23:41WHISPERS: It's New York.
0:23:44 > 0:23:47'Once proved, the dough is shaped.'
0:23:47 > 0:23:50I can't remember what a pretzel looks like.
0:23:50 > 0:23:51Yeah, you and me both.
0:23:51 > 0:23:55Take hold of the ends, lift it into a U shape.
0:23:55 > 0:23:57Right, this is the crucial test.
0:23:57 > 0:24:00In one movement, flip the centre,
0:24:00 > 0:24:03so that it forms a double twist.
0:24:03 > 0:24:04Double twist?
0:24:04 > 0:24:06It's basically dough gymnastics, isn't it?
0:24:06 > 0:24:08Propel and twist.
0:24:08 > 0:24:11That's normally a pretzel shape, isn't it?
0:24:11 > 0:24:14Is it? Is that complicated enough to be a pretzel?
0:24:16 > 0:24:18That's better.
0:24:18 > 0:24:20I can't...
0:24:21 > 0:24:23Yeah, yeah, yeah, that's double.
0:24:23 > 0:24:24- Is it?- Is that double?
0:24:24 > 0:24:27Could've been anything, that's a quadruple twist.
0:24:27 > 0:24:29I don't know what that is. That's just a baguette now.
0:24:34 > 0:24:35FRANCES SIGHS
0:24:35 > 0:24:37Was that a subtle look over your shoulder?
0:24:37 > 0:24:40I am. I'm trying to see what other people are doing.
0:24:47 > 0:24:51There's only one way to find out if they'll hold.
0:24:51 > 0:24:54'The knotted dough is next dropped in a mixture of boiling water
0:24:54 > 0:24:56'and bicarbonate of soda.'
0:24:59 > 0:25:02Please, please. Please work.
0:25:02 > 0:25:06'This helps develop a pretzel's unique brown crust.'
0:25:06 > 0:25:09This just seems insane, dropping these in here.
0:25:09 > 0:25:12I'm just wondering how long to leave them in for.
0:25:12 > 0:25:16- RUBY:- 26, 27, 28...
0:25:16 > 0:25:19'The pretzels only need seconds in the solution.'
0:25:20 > 0:25:23Hey, they've been in a while.
0:25:23 > 0:25:26They've had a minute in total, now.
0:25:26 > 0:25:27They've sort of...expanded.
0:25:27 > 0:25:29They've ballooned.
0:25:29 > 0:25:31This is not looking good.
0:25:31 > 0:25:35These are not looking like the pretzels I like to enjoy.
0:25:36 > 0:25:39I can't remember which needs... two slashes or one.
0:25:39 > 0:25:41But I've started with one, so...
0:25:41 > 0:25:45'Paul's recipe does suggest slashing the dough to help control
0:25:45 > 0:25:48'the pretzel's rise in the oven...
0:25:48 > 0:25:52'but doesn't reveal how long they should be in the oven for.'
0:25:52 > 0:25:55There's nothing more I can do about the actual pretzels now.
0:25:55 > 0:25:57Except hope.
0:25:57 > 0:25:59Pray to the baking gods.
0:26:01 > 0:26:04Half an hour to go. Half an hour to go on ze pretzels.
0:26:06 > 0:26:07They're looking OK.
0:26:07 > 0:26:10I was worried that the little arms would fling open.
0:26:10 > 0:26:11'Whilst they're in the oven...'
0:26:11 > 0:26:13This size looks good, they're very even.
0:26:13 > 0:26:15They're the better ones. You can't see the monsters.
0:26:15 > 0:26:20'..the finalists need to prepare two toppings for their sweet pretzels.'
0:26:20 > 0:26:24I'm making the orange glaze that basically goes on the poppy seed
0:26:24 > 0:26:26and orange pretzels when they're baked.
0:26:26 > 0:26:29I made candied peel in suet pudding week, so...
0:26:29 > 0:26:32The short way is just to boil it very quickly in some sugar syrup
0:26:32 > 0:26:34and then dust it with some more caster sugar.
0:26:38 > 0:26:40They just don't look like pretzels.
0:26:40 > 0:26:43They're like pretzelsaurus.
0:26:47 > 0:26:49- RUBY:- Those ones look almost like pretzels.
0:26:49 > 0:26:52The ones in the oven are monstrous.
0:26:53 > 0:26:56They're desperately, desperately overdone.
0:26:56 > 0:26:59I put them in the water for way too long.
0:27:00 > 0:27:0560 seconds of "pretzel fun, come on". 60 seconds left.
0:27:05 > 0:27:07Lost the accent a bit.
0:27:09 > 0:27:12They're not looking like pretzels. At all.
0:27:14 > 0:27:16Kim's look really good.
0:27:18 > 0:27:22I think the shaping's definitely better the further you go along,
0:27:22 > 0:27:24but I'm happy that they've
0:27:24 > 0:27:26all kept the double twist.
0:27:33 > 0:27:35These aren't looking good.
0:27:42 > 0:27:45I've got to be honest, I don't care how I display these,
0:27:45 > 0:27:47it will make no difference.
0:27:52 > 0:27:53OK, this knotty challenge is over!
0:27:53 > 0:27:56It's finished! Step away from the pretzel.
0:27:57 > 0:28:00'Paul and Mary will be looking for a perfect knot,
0:28:00 > 0:28:04'crisped, deep brown skin and a dense, chewy texture.'
0:28:08 > 0:28:11We'll start with this one over here.
0:28:11 > 0:28:13Looking at the shape,
0:28:13 > 0:28:16there's a sort of pretzel look about it on that one,
0:28:16 > 0:28:19although it's been in the water too long. See how wet it's got?
0:28:19 > 0:28:21It's lost its colour.
0:28:23 > 0:28:25Quite a tight structure.
0:28:25 > 0:28:27There's not much snap to it, though.
0:28:27 > 0:28:30- MARY:- No.- It's quite soft in places.
0:28:30 > 0:28:31Flavour's OK.
0:28:31 > 0:28:33Let's have a look at the sweet one.
0:28:33 > 0:28:34That's a lovely orange flavour.
0:28:34 > 0:28:37It's got a nice, crisp outside and it's lovely
0:28:37 > 0:28:39and spongy in the middle.
0:28:39 > 0:28:41These look like they've been in the water again too long.
0:28:41 > 0:28:45Not really a pretzel shape, if I'm honest.
0:28:45 > 0:28:47It looks more like a roll.
0:28:48 > 0:28:50The texture's nice and tight.
0:28:50 > 0:28:53A little bit more salt on that would have been nice.
0:28:53 > 0:28:55A little bit more colour, as well. They're quite pale.
0:28:55 > 0:28:57Let's have a look at the sweet one.
0:28:57 > 0:29:01Again, beautifully shaped roll, not a pretzel.
0:29:01 > 0:29:02We'll move on to the last one.
0:29:02 > 0:29:06There's a sort of shape of a pretzel here.
0:29:06 > 0:29:07It's got a nicer colour
0:29:07 > 0:29:10because you're looking for that rich, dark brown colour,
0:29:10 > 0:29:12Let's just see what the crisp is like.
0:29:12 > 0:29:13Good break.
0:29:13 > 0:29:18It's got a beautiful bake, top and bottom. Mmm. Really crisp.
0:29:18 > 0:29:22Let's try the sweet ones. They look good. They're nice and dark.
0:29:22 > 0:29:24You can see the poppy seed, you can see the orange.
0:29:24 > 0:29:28Both of them have a good bake, don't they? A good colour.
0:29:28 > 0:29:29Good break on it, as well.
0:29:32 > 0:29:33It's a lovely texture in there
0:29:33 > 0:29:36- and a good flavour too. - Totally agree.
0:29:38 > 0:29:40MEL: 'But who has triumphed in the final Technical Bake?'
0:29:40 > 0:29:42In third place...
0:29:45 > 0:29:47..is this one. Whose is this?
0:29:47 > 0:29:50Frances, they are rolls not pretzels.
0:29:50 > 0:29:52And in second place...
0:29:54 > 0:29:56..is this one.
0:29:56 > 0:29:59The colour is good, the shape's getting there
0:29:59 > 0:30:02and the orange ones were particularly good.
0:30:02 > 0:30:06So, first place. Well done, Kimberley.
0:30:06 > 0:30:07Well done, Kimberley.
0:30:07 > 0:30:11It's the closest thing to a pretzel, but don't clap.
0:30:13 > 0:30:16'I think I've done a little bit to redeem myself.'
0:30:16 > 0:30:18Had I come second or third, I think I would
0:30:18 > 0:30:20'have been feeling pretty much out of the game.'
0:30:20 > 0:30:23'That wasn't as bad as I thought.'
0:30:23 > 0:30:25It has gone better today than I thought it would.
0:30:25 > 0:30:28'Wasn't the best Technical Bake.'
0:30:29 > 0:30:31I'm still in it. I'm still in it.
0:30:34 > 0:30:37BIRDSONG
0:30:42 > 0:30:43INDISTINCT CHATTER
0:30:43 > 0:30:46- SUE:- 'There's just one challenge remaining in this year's Bake Off.'
0:30:46 > 0:30:50Ten weeks ago, we were going into our first one.
0:30:50 > 0:30:53So, who would've thought when we begun this process
0:30:53 > 0:30:55that, nine weeks later, it would be so close to call?
0:30:55 > 0:30:57What's your view of the challenges so far?
0:30:57 > 0:31:00For me, Ruby tipped the scales and probably just slightly took it,
0:31:00 > 0:31:04for the picnic pie, for her display, the flavour I thought was great.
0:31:04 > 0:31:10The actual finish and the skill with which she got that crisp pastry.
0:31:10 > 0:31:13And then she came second in the Technical Challenge.
0:31:13 > 0:31:16I think it puts her slightly ahead.
0:31:18 > 0:31:20I expected much, much better from Kimberley.
0:31:20 > 0:31:24It really didn't work out, that pie, and it was very disappointing
0:31:24 > 0:31:26because we know that she could have done it.
0:31:26 > 0:31:29However, she then won the Technical Challenge.
0:31:29 > 0:31:31I think it lifted her up.
0:31:31 > 0:31:35Frances really put paid to the idea that she can't flavour.
0:31:35 > 0:31:39She did really well with her pie and she did beautiful presentation.
0:31:39 > 0:31:42I did say she was ten minutes away from perfection.
0:31:42 > 0:31:44She came last in the Technical Challenge.
0:31:44 > 0:31:47Which is why Kimberley and Frances are sort of like that
0:31:47 > 0:31:49and Ruby's just that LITTLE step in front.
0:31:56 > 0:31:58Good morning, bakers. Welcome to this,
0:31:58 > 0:32:04your final challenge of the Great British Bake Off 2013.
0:32:04 > 0:32:08It's got to be a Showstopper to end all Showstoppers.
0:32:08 > 0:32:11Bakers, today we're asking you
0:32:11 > 0:32:13to bake the most celebrated of cakes.
0:32:13 > 0:32:17It should be full of love, possibly a bit of stress
0:32:17 > 0:32:20and some tears, but only three "tears", please -
0:32:20 > 0:32:22it's a three-tiered wedding cake.
0:32:22 > 0:32:25Now, it can be any size or any shape, but do bear in mind
0:32:25 > 0:32:28if it's too small it will disappoint the bride.
0:32:28 > 0:32:30We are looking for immaculate designs,
0:32:30 > 0:32:33we are looking for an incredible finish.
0:32:33 > 0:32:35This is your very last bake,
0:32:35 > 0:32:37make it count. Very best of luck.
0:32:37 > 0:32:40- You've got six hours. On your marks...- Get set... BOTH:- Bake!
0:32:43 > 0:32:48Six hours to do a three-tiered wedding cake is quite a push.
0:32:48 > 0:32:53Sometimes people spend six days. But no, not here.
0:32:53 > 0:32:56You do want something that has a bit of impact on the inside
0:32:56 > 0:32:57as well as on the outside.
0:32:57 > 0:33:00Because you want the cake to be as memorable as possible.
0:33:00 > 0:33:02It's not really a very formal cake
0:33:02 > 0:33:06but it's just the sort of things I'd want if I ever got married.
0:33:06 > 0:33:08'When you're making a wedding cake,
0:33:08 > 0:33:11'you've got to think of the flavour combination, the decoration,'
0:33:11 > 0:33:15you've got to think of what you're going to cover that cake with.
0:33:15 > 0:33:17'All three tiers have got to be in proportion,'
0:33:17 > 0:33:20every single layer has got to be perfect
0:33:20 > 0:33:23'and there'll be no covering up of overcooked cakes.'
0:33:23 > 0:33:25'The reason why we've set it is because'
0:33:25 > 0:33:28you expect it to be the best of the best.
0:33:28 > 0:33:33It's more ambitious of anything I've ever done before. Yeah, it's tight.
0:33:33 > 0:33:36MEL: 'The bottom tier of Frances's Midsummer Night's Dream
0:33:36 > 0:33:39'wedding cake is flavoured with rhubarb and ginger,
0:33:39 > 0:33:40'the middle is a lemon Victoria sponge
0:33:40 > 0:33:42'filled with raspberries and cream,
0:33:42 > 0:33:46'and on top is a carrot, apricot and orange cake.
0:33:46 > 0:33:51'All three will be decorated with an edible take on a wedding staple.'
0:33:51 > 0:33:54So I'm doing falling confetti. So I'm sort of putting
0:33:54 > 0:33:59the beetroot hearts, and also mango and sweet potato, and then I'm making
0:33:59 > 0:34:04dried pineapple flowers, so it's all using natural fruits and flavours.
0:34:04 > 0:34:06Are there going to be fairies? Fairies on the cake?
0:34:06 > 0:34:08- No fairies. A few bumblebees. - Aw!
0:34:09 > 0:34:13I'm doing the polka dots for my first cake.
0:34:14 > 0:34:17They need to be cooked first before I add them to the batter
0:34:17 > 0:34:18for the base tier.
0:34:18 > 0:34:24This is a cake pop mould. It's for little novelty cakes as lollipops.
0:34:24 > 0:34:27It also obviously makes perfect spheres.
0:34:27 > 0:34:29'Kimberley's raspberry-flavoured cake pops
0:34:29 > 0:34:32'will be hidden inside a chocolate fudge cake.
0:34:32 > 0:34:35'The middle layer is an orange and pistachio checkerboard sponge.
0:34:35 > 0:34:36'And crowning it all
0:34:36 > 0:34:40'is a lemon and elderflower cake with poppy seed buttercream.
0:34:40 > 0:34:44'It'll be decorated with the word "love" in 28 languages.'
0:34:44 > 0:34:47Your decorations - are you going to be covering it in sugar paste?
0:34:47 > 0:34:49I'm making some fondant for the top tier,
0:34:49 > 0:34:52and sugar paste for some of the exterior decorations.
0:34:52 > 0:34:54- Detail?- Yeah.- The detail.
0:34:54 > 0:34:56As you make a cake like this, Kimberley,
0:34:56 > 0:34:59do you have somebody in mind that you're baking it for?
0:34:59 > 0:35:02Do you know what I mean? A wedding cake
0:35:02 > 0:35:04is quite a sort of emotional thing.
0:35:04 > 0:35:07I haven't got somebody in mind in particular.
0:35:07 > 0:35:09The bottom tier is my boyfriend's favourite flavour,
0:35:09 > 0:35:14- but the top two are mine.- Good.
0:35:19 > 0:35:23I'm just adding the eggs to the butter mixture
0:35:23 > 0:35:25with a handful of the flour to stop it curdling.
0:35:28 > 0:35:32A couple of squiffy ones, but mostly pops.
0:35:32 > 0:35:37- SUE:- 'Combined, the finalists' three-tiered Showstoppers require
0:35:37 > 0:35:41'the perfect baking of 21 separate layers of cake.'
0:35:42 > 0:35:47I've just put a layer of the raspberry cake pops
0:35:47 > 0:35:50and some fresh raspberries with the chocolate cake mix.
0:35:53 > 0:35:56I can't remember exactly how long this one takes to cook
0:35:56 > 0:35:59and I didn't write my cooking times on my recipe for some reason.
0:36:00 > 0:36:02I don't know why.
0:36:04 > 0:36:06So that's all done.
0:36:06 > 0:36:08'For the insides of their cakes,
0:36:08 > 0:36:11'they're preparing ten different fillings from scratch.'
0:36:11 > 0:36:14So this is the cream cheese frosting filling
0:36:14 > 0:36:16that's going in between the ginger cake.
0:36:16 > 0:36:18And some poppy seeds.
0:36:18 > 0:36:20It's going to be quite a crunchy texture
0:36:20 > 0:36:23which is going to be unusual, hopefully not too unusual.
0:36:24 > 0:36:28I'm just making the passion fruit curd and the lemon curd.
0:36:28 > 0:36:30It's an easy way to get flavour into something
0:36:30 > 0:36:33without having to use loads of buttercream.
0:36:37 > 0:36:40'Ruby's passion fruit curd will fill the delicate Victoria sponge
0:36:40 > 0:36:42'that will top her wedding cake.
0:36:42 > 0:36:46'The middle will be filled with fresh raspberry and mascarpone cream,
0:36:46 > 0:36:49'and on the bottom, a lemon Victoria sponge filled with lemon curd -
0:36:49 > 0:36:54'all decorated to represent sunset on a warm summer's evening.'
0:36:54 > 0:36:57If you were getting married, what sort of cake would you like?
0:36:57 > 0:37:01Quite often, weddings are just an exercise in narcissism.
0:37:01 > 0:37:03I can't...I can't be bothered.
0:37:03 > 0:37:09That's not to say I hate romance, I'm not that much of a cynic.
0:37:09 > 0:37:11So, if you made a wedding cake it would just say things like
0:37:11 > 0:37:13- "this'll never last"... - Yeah, probably.
0:37:13 > 0:37:18..or "one in two marriages end in divorce", piped lovingly?
0:37:18 > 0:37:20BEES BUZZING
0:37:22 > 0:37:25OK, bakers, that's half-time. You should be one-and-a-half tiers
0:37:25 > 0:37:27through your three-tier challenge. Halfway through.
0:37:31 > 0:37:33Not...yet.
0:37:37 > 0:37:38I'm coming out.
0:37:41 > 0:37:43This is my middle tier - that's done.
0:37:43 > 0:37:46The top tier will be done in two minutes.
0:37:48 > 0:37:49Not yet.
0:37:57 > 0:38:01It's light and fluffy but it's just a little bit fragile.
0:38:02 > 0:38:03Hmm...
0:38:03 > 0:38:08There's just one left in there, then they're all cakes baked.
0:38:08 > 0:38:13So I'm just cutting out what will be the checkerboards.
0:38:13 > 0:38:19Cut out the middle, and then you cut out the middle of those...
0:38:25 > 0:38:28..and then, you do this.
0:38:35 > 0:38:38- Boom.- Are you pleased with the way the bakes are going?
0:38:38 > 0:38:39Yes, I think I'm on track.
0:38:39 > 0:38:42It's a bit of a difficult one to gauge because it is so long.
0:38:42 > 0:38:45How will you feel if I announce your name as the winner?
0:38:48 > 0:38:50I don't know.
0:38:50 > 0:38:51I'm going to go in the oven.
0:38:51 > 0:38:54Are you trying to avoid my eye?
0:38:55 > 0:38:56Yes.
0:38:58 > 0:39:00It means a lot.
0:39:00 > 0:39:04They look good. They've come up loads, which is fantastic,
0:39:04 > 0:39:06but they're not cooked yet.
0:39:06 > 0:39:09BAND PLAYS SWING MUSIC
0:39:12 > 0:39:15'Everything the finalists bake
0:39:15 > 0:39:18'will be served to family and friends at a very special
0:39:18 > 0:39:20'Great British Bake Off garden party.
0:39:20 > 0:39:24'Which also features one or two familiar faces.'
0:39:24 > 0:39:27'It's awesome to be back, and I'm back as a fan.
0:39:27 > 0:39:29'I feel like I'm a proper'
0:39:29 > 0:39:30Bake Off groupie - I'm a Bake Off nerd.
0:39:30 > 0:39:33'I don't think I can call it.'
0:39:33 > 0:39:36It's going to be extremely close, I would hate to be judging it myself.
0:39:38 > 0:39:42For me, I think Kimberley, because she's been cool head,
0:39:42 > 0:39:43steady, consistent.
0:39:43 > 0:39:46And then you've got Frances, who I love to bits
0:39:46 > 0:39:49and is just so creative.
0:39:50 > 0:39:53I've got a feeling it's going to be Ruby.
0:39:58 > 0:40:01'Ruby's sponges are finally out of the oven.'
0:40:08 > 0:40:09Have we got three Showstoppers
0:40:09 > 0:40:13worthy of the Great British Bake Off 2013 final?
0:40:13 > 0:40:16Oops. Nothing that a bit of buttercream can't hide.
0:40:17 > 0:40:21We've got three totally different wedding cakes
0:40:21 > 0:40:23and original wedding cakes.
0:40:24 > 0:40:27Frances is strong on her stylings. You know that cake,
0:40:27 > 0:40:29regardless of what the interior is going to taste like,
0:40:29 > 0:40:32the outside is going to be amazing - you just know that.
0:40:32 > 0:40:34Having said that, when you talk about Ruby,
0:40:34 > 0:40:38what she did with the allotment cake, and what she did with
0:40:38 > 0:40:40- the picnic pie... - It was beautiful, wasn't it?
0:40:40 > 0:40:43- ..was incredible. So she can do it as well.- Yeah.
0:40:43 > 0:40:45When it came to Kimberley's,
0:40:45 > 0:40:48I think her flavours have generally been very good.
0:40:48 > 0:40:49I hope this is the time that
0:40:49 > 0:40:52she just raises the game and goes, "Bang, there you go."
0:40:52 > 0:40:53I'm slightly concerned.
0:40:53 > 0:40:57Ruby said that she's never used doweling before.
0:40:57 > 0:40:59- Rod of doom?- Yes.
0:40:59 > 0:41:02She is 21. Very young.
0:41:02 > 0:41:05And she's never made a wedding cake before.
0:41:06 > 0:41:08But she's always winged it a bit.
0:41:09 > 0:41:11Oh, I hate this bit.
0:41:11 > 0:41:12Ooh, it's on there.
0:41:20 > 0:41:22OK.
0:41:26 > 0:41:28Oh...
0:41:30 > 0:41:32- WHISPERS:- Beautiful, beautiful, beautiful.
0:41:40 > 0:41:43They're too high. Oh, God.
0:41:48 > 0:41:51Do you reckon I can just seal a gap?
0:41:55 > 0:41:59I'm just prepping my fruit ready to start making the confetti out of,
0:41:59 > 0:42:05so we've got mango, beetroot, sweet potato and rhubarb, as well.
0:42:05 > 0:42:07The skin for the rhubarb, when they're dry in the oven,
0:42:07 > 0:42:10you get that lovely, shrivelled, pink effect
0:42:10 > 0:42:12that gives the idea of a rose petal.
0:42:14 > 0:42:15- WHISPERS:- Sugar...
0:42:15 > 0:42:17It's like a printworks here, isn't it?
0:42:18 > 0:42:21These are all your different words for "love"?
0:42:21 > 0:42:22I had that made up.
0:42:22 > 0:42:24Oh, my gosh! Look at that!
0:42:24 > 0:42:26MEL READS FROM PRINTING STAMP
0:42:28 > 0:42:30I don't know if the accent's right, obviously.
0:42:30 > 0:42:31KIMBERLEY LAUGHS
0:42:33 > 0:42:36I'm going to do a bit of a silhouette of different shapes
0:42:36 > 0:42:38made out of bits of fondant.
0:42:38 > 0:42:42I am having to improvise a bit.
0:42:44 > 0:42:47Bakers, I'm getting married in 30 minutes.
0:42:47 > 0:42:49Ding-dong, my guts are going to groan.
0:42:49 > 0:42:51It's taking a bit longer than I need it to.
0:42:51 > 0:42:54I'm doing the fringe of vegetation.
0:42:54 > 0:42:56How are the hands?
0:42:56 > 0:42:57Quite shaky.
0:42:57 > 0:43:00God, it's tense as ever.
0:43:00 > 0:43:03I'm not looking round, I'm just... This is race day.
0:43:05 > 0:43:08I've still got to put this strip on, put the letters on top
0:43:08 > 0:43:12and, ideally, try and get some quilting in.
0:43:12 > 0:43:15But I think there'll be a little bit of compromising going on now.
0:43:17 > 0:43:18Oh, look...
0:43:18 > 0:43:20MEL: Baker finalists, you've got ten minutes.
0:43:24 > 0:43:26God, there's loads of it still!
0:43:26 > 0:43:29I think it will work. I think it will stay. I hope it does.
0:43:40 > 0:43:42WHISPERS: I've got to do a bee. I've got to do a bee.
0:43:51 > 0:43:53KIMBERLEY SIGHS
0:43:59 > 0:44:04One more minute left of Bake Off 2013.
0:44:04 > 0:44:08I'm not...going...to finish.
0:44:10 > 0:44:14Oh, the pressure gauge has hit three tiers high.
0:44:14 > 0:44:17I feel so ill.
0:44:18 > 0:44:20That's not going to work, is it?
0:44:22 > 0:44:24OK, that's it!
0:44:27 > 0:44:28We're done. Step away from your cakes.
0:44:28 > 0:44:32The final challenge of Bake Off 2013 is over.
0:44:32 > 0:44:35THEY SIGH AND GIGGLE
0:44:35 > 0:44:37FRANCES: Oh, my goodness me.
0:45:03 > 0:45:07Ruby, do you want to bring your final Showstopper up?
0:45:09 > 0:45:11RUBY: 'I thought it'd be kind of frustrating,
0:45:11 > 0:45:12'it being out of my hands now,'
0:45:12 > 0:45:15but, actually, it's a relief. I've spent ten weeks
0:45:15 > 0:45:18'intensively baking and now it's up to Paul and Mary.'
0:45:23 > 0:45:27I'm not sure that the whole colour of the cake works
0:45:27 > 0:45:31because it's not uniform enough, it needs to unify around something.
0:45:31 > 0:45:34You've come through with techniques and skills that you've built up
0:45:34 > 0:45:37over the weeks, and I think we've only seen moulding.
0:45:37 > 0:45:42If we saw one or two other things, the cake would look smarter.
0:45:42 > 0:45:46Right, we'll start with the top one, which is the passion fruit.
0:45:48 > 0:45:50Looks good, Mary, doesn't it?
0:45:59 > 0:46:01It does taste absolutely scrumptious.
0:46:01 > 0:46:03It's the sort of cake
0:46:03 > 0:46:07that you could serve as the luxury pudding at a wedding,
0:46:07 > 0:46:09perhaps with fresh strawberries.
0:46:09 > 0:46:11- And this one is the raspberry.- Yeah.
0:46:12 > 0:46:15Looking at the colour there, it looks quite dark.
0:46:20 > 0:46:24- Your cake's too dry.- Mm-hm. - I think it's over-baked.
0:46:26 > 0:46:27The filling is lovely,
0:46:27 > 0:46:30but you can't go wrong with mascarpone and fresh raspberries.
0:46:30 > 0:46:32And the bottom one?
0:46:32 > 0:46:33That's just lemon.
0:46:44 > 0:46:45There's a nice amount in there
0:46:45 > 0:46:47but I would like it just a little bit more lemony.
0:46:47 > 0:46:50I mean, you can taste the lemon, the flavour's not bad.
0:46:50 > 0:46:52Cream in the middle lightens it up
0:46:52 > 0:46:54but it's down to the sponge again, it's over-baked.
0:46:55 > 0:46:58I know where your skills lie in baking.
0:46:58 > 0:47:01But I think, on this particular one,
0:47:01 > 0:47:02your flavours are good
0:47:02 > 0:47:05but your cakes are over-baked and the icing is just wrong.
0:47:20 > 0:47:24Oh... I've gone numb. I've gone absolutely numb.
0:47:25 > 0:47:29'I just so wanted the last bake to go well.'
0:47:29 > 0:47:31Come on, push those guns. You can do it, big boy.
0:47:31 > 0:47:32That's a heavy cake.
0:47:34 > 0:47:35'This whole process,'
0:47:35 > 0:47:36I've learnt so much
0:47:36 > 0:47:40and I think all those elements came together today.
0:47:46 > 0:47:49Well, it's certainly very original.
0:47:49 > 0:47:51That is so pretty, it's so effective,
0:47:51 > 0:47:55every little bit is edible. But I'm round the back here
0:47:55 > 0:47:57and there's absolutely nothing round here.
0:47:57 > 0:48:01I think we should have had our confetti swirling around.
0:48:01 > 0:48:05It's got a strong contemporary feel, I think it's attractive.
0:48:05 > 0:48:08I'm dying to look into the top. So what is in the top one again?
0:48:08 > 0:48:13So it's carrot and orange with pistachios and apricots inside.
0:48:27 > 0:48:30You've got all the spices right. The icing -
0:48:30 > 0:48:33I could have done with a little bit more sharpness. It's very sweet.
0:48:36 > 0:48:39- What's in this? - So this is a Victoria lemon sponge.
0:48:43 > 0:48:44It's moist, it's well baked,
0:48:44 > 0:48:47very nice with the raspberries and cream.
0:48:47 > 0:48:50The cut, it looks most attractive, and it tastes very good.
0:48:50 > 0:48:53It does taste very good, the bake on it is very good.
0:48:53 > 0:48:55And now we come to your rhubarb one?
0:48:55 > 0:48:56Ginger and rhubarb, Mary, yes.
0:48:56 > 0:49:00Ginger and rhubarb. This looks interesting.
0:49:10 > 0:49:12It's moist, it's a nice ginger cake
0:49:12 > 0:49:15but I don't think the rhubarb actually adds to it.
0:49:15 > 0:49:18The flavour of the ginger cake is fantastic,
0:49:18 > 0:49:20the bake's pretty good as well.
0:49:20 > 0:49:22Mary's right, the rhubarb's useless.
0:49:22 > 0:49:24What's it going to do with the ginger?
0:49:24 > 0:49:28I think the bride would be very surprised and think that this was
0:49:28 > 0:49:32a very different cake and it would be a lovely centrepiece.
0:49:32 > 0:49:34Thank you very much, Frances.
0:49:41 > 0:49:43SHE SIGHS
0:49:44 > 0:49:46'I think dreams probably can come true.'
0:49:46 > 0:49:49If you know what you want and you set out to get it,
0:49:49 > 0:49:52I think there's always a good chance you can achieve that.
0:49:52 > 0:49:53Otherwise, what's the point?
0:50:06 > 0:50:09This is the centrepiece of the wedding,
0:50:09 > 0:50:12it's the piece de resistance for the bride,
0:50:12 > 0:50:16and I think that I'd like to have seen more skill there.
0:50:16 > 0:50:18A little bit of piping,
0:50:18 > 0:50:21more decoration that you've made yourself.
0:50:21 > 0:50:23You know, you stand back from it
0:50:23 > 0:50:25and I know what's inside and I can't wait to taste it.
0:50:25 > 0:50:27But the actual finish,
0:50:27 > 0:50:31I think, is not as interesting as I would like it to be.
0:50:31 > 0:50:34- OK.- We'll start with the top layer.
0:50:38 > 0:50:40Now that DOES look tempting,
0:50:40 > 0:50:43that lovely-looking poppy seed filling.
0:50:43 > 0:50:45- Let's have a go.- It looks good.
0:50:53 > 0:50:54It really works well.
0:50:54 > 0:50:57The whole thing tastes good, it's not too sweet either.
0:50:57 > 0:51:00The poppy seed filling is very good and the sponge is light.
0:51:00 > 0:51:03So can you tell us what the second layer is?
0:51:03 > 0:51:07That's an orange and pistachio checkerboard, with any luck.
0:51:10 > 0:51:13- Wow.- MEL: Oh...
0:51:13 > 0:51:16That certainly works, doesn't it? And it took a lot of skill.
0:51:22 > 0:51:24It's well baked, nice and moist.
0:51:24 > 0:51:27I'm beginning to feel that the outside doesn't reflect the inside.
0:51:27 > 0:51:30Remind us of the bottom layer, please.
0:51:30 > 0:51:33That's a chocolate fudge cake with raspberry spheres inside.
0:51:40 > 0:51:42The chocolate cake is on the dry side.
0:51:42 > 0:51:44The raspberries in there come through
0:51:44 > 0:51:46and the chocolate's not too strong.
0:51:46 > 0:51:51Overall, I think your flavours are very good.
0:51:51 > 0:51:54I'm just a bit disappointed with the decoration.
0:52:09 > 0:52:10CHEERING AND APPLAUSE
0:52:10 > 0:52:12Unbelievable shot!
0:52:14 > 0:52:16WHISTLING
0:52:16 > 0:52:19APPLAUSE CONTINUES
0:52:27 > 0:52:29'As the finalists join their friends and family
0:52:29 > 0:52:30'at the garden party...
0:52:34 > 0:52:36'..Paul and Mary have a decision to make.'
0:52:39 > 0:52:43So the last ever Showstopper for 2013 is complete.
0:52:43 > 0:52:47Judges, are you clear about who's going to win or...?
0:52:47 > 0:52:49After the Technical Challenge,
0:52:49 > 0:52:51we'd sort of had a structure in our mind
0:52:51 > 0:52:54and it's been turned round slightly in the Showstopper.
0:52:54 > 0:52:57When you look at Ruby, for instance - Ruby's been very strong
0:52:57 > 0:52:59throughout the whole Bake Off, and has natural flair.
0:52:59 > 0:53:03We'll always remember Ruby's wonderful picnic pie.
0:53:03 > 0:53:06The skill and the precision she used on that basket,
0:53:06 > 0:53:09she didn't use skill and precision on her cake.
0:53:09 > 0:53:11Her downfall is pressure.
0:53:11 > 0:53:14It's shown today that pressure did get to her.
0:53:14 > 0:53:18And then Frances - she has, of the whole Bake Off,
0:53:18 > 0:53:22been criticised by us for being all style over substance.
0:53:22 > 0:53:25She actually concentrated on the interior, the substance.
0:53:25 > 0:53:27The flavours of each level were very, very good.
0:53:27 > 0:53:28The outside was nice, as well.
0:53:28 > 0:53:31She was the nicest looking cake out of the three.
0:53:31 > 0:53:33I think she's done extremely well.
0:53:33 > 0:53:36She's listened and learnt and she's moved up and up.
0:53:36 > 0:53:40When you look at Kimberley, she's all about taste and textures.
0:53:40 > 0:53:42She's shown us she's a brilliant baker.
0:53:42 > 0:53:46Checkerboard stood out and her poppy seed was absolutely delicious.
0:53:46 > 0:53:49But unfortunately when you're looking at a wedding cake
0:53:49 > 0:53:50it has to be a HUGE impact.
0:53:50 > 0:53:52You eat with your eyes first, that's what they say.
0:53:52 > 0:53:55Kimberley, who's been very consistent,
0:53:55 > 0:53:57suddenly delivers a leaky pig pie.
0:53:57 > 0:54:01She thought it out but it just didn't work.
0:54:01 > 0:54:02Is it that time?
0:54:02 > 0:54:05- I've got someone in mind already. - Have you, Mary?
0:54:05 > 0:54:06I have someone in mind.
0:54:06 > 0:54:07Is it me?
0:54:07 > 0:54:11- No.- Sadly not. - Every year! Every single year!
0:54:11 > 0:54:12Maybe next year, mate.
0:54:12 > 0:54:15- Might be Mel.- Just don't! That makes it even worse!
0:54:20 > 0:54:21CHEERING AND APPLAUSE
0:54:32 > 0:54:34- Oh, it's so nice!- Ahh...
0:54:36 > 0:54:38Hee-hee!
0:54:40 > 0:54:47Thank you so much, everybody, for coming and making this Bake Off 2013
0:54:47 > 0:54:52final so brilliant. And what a lovely day in Somerset that we've had.
0:54:52 > 0:54:54So, the time has come.
0:54:54 > 0:54:57Finalists, if you'd like to step forward, please.
0:55:03 > 0:55:05All right. It's a posse.
0:55:07 > 0:55:09We know that only one can be crowned champion.
0:55:09 > 0:55:17And the winner of the 2013 Great British Bake Off is...
0:55:25 > 0:55:27..Frances.
0:55:27 > 0:55:29CHEERING AND APPLAUSE
0:55:31 > 0:55:34- Oh, well done.- Well done, honey.
0:55:34 > 0:55:37THEY CHUCKLE
0:55:40 > 0:55:41You did it!
0:55:41 > 0:55:44There you are. Great British Bake Off.
0:55:44 > 0:55:46How are you feeling?
0:55:47 > 0:55:49Oh, good God.
0:55:50 > 0:55:54I hoped. You know, I dreamt it
0:55:54 > 0:55:57but I don't think I ever truly, truly believed it.
0:55:58 > 0:56:00Oh, darling. Congratulations!
0:56:00 > 0:56:03Frances is a deserved winner. When it came to the Showstopper,
0:56:03 > 0:56:05she just beat the other two guys hands down.
0:56:05 > 0:56:09She not only gave us the style, she gave us the substance too.
0:56:09 > 0:56:12And that cake, actually, each layer - superb.
0:56:12 > 0:56:15Frances has many qualities.
0:56:15 > 0:56:20She has attention to detail, she's got excellent flavours,
0:56:20 > 0:56:24her baking improved as each week went by.
0:56:24 > 0:56:26We're very proud of her.
0:56:26 > 0:56:29KIMBERLEY: '2013 will be the year
0:56:29 > 0:56:31'that I took part in this amazing programme'
0:56:31 > 0:56:34and met some of the most amazing people.
0:56:34 > 0:56:38Yeah, I just had a lot of fun in Somerset.
0:56:38 > 0:56:41'This is something that I never would have done at one point
0:56:41 > 0:56:44'and I just kind of took a leap and it's been amazing.'
0:56:44 > 0:56:45Something to be proud of.
0:56:47 > 0:56:49I'm so proud of you.
0:56:50 > 0:56:53Oh, well done.
0:56:53 > 0:56:57I'm just over the moon, absolutely. I don't think I'm going to
0:56:57 > 0:57:01really realise exactly what's hit me for a few days.
0:57:01 > 0:57:06But right now, I just feel on cloud nine.
0:59:09 > 0:59:12Subtitles by Red Bee Media Ltd