0:00:02 > 0:00:04Welcome to this week's marquee of action, crammed full
0:00:04 > 0:00:07of whipping, caramelising, chaffing, tempering and...
0:00:07 > 0:00:09(What was the other thing?)
0:00:10 > 0:00:12- Sorry, you lost me at whipping. - What is that thing?
0:00:12 > 0:00:14- The Great British Bake Off. - Bake Off. yeah.
0:00:14 > 0:00:16We're doing whipping? I didn't bring my leather chaps.
0:00:16 > 0:00:18Whole episode of whipping.
0:00:19 > 0:00:20'Last time...'
0:00:20 > 0:00:21Go with your instinct.
0:00:21 > 0:00:23I have no instinct on fruit pies.
0:00:23 > 0:00:27'Despite Ruby stretching herself to the limit,
0:00:27 > 0:00:31'it was Kimberley's pies and tarts that saw her crowned Star Baker.'
0:00:31 > 0:00:33That is, quite frankly, delicious.
0:00:33 > 0:00:36And one of the nicest pies I've had for some years.
0:00:36 > 0:00:38'And while Glenn and Rob struggled...'
0:00:38 > 0:00:39Looks all right.
0:00:39 > 0:00:40The monster's in.
0:00:40 > 0:00:44'It was Ali who eventually had to bid
0:00:44 > 0:00:47'an emotional farewell to the bake-off.'
0:00:47 > 0:00:49If you don't keep in touch, I'll kill you.
0:00:51 > 0:00:53'Now the eight remaining bakers..'
0:00:53 > 0:00:55Maybe there's a little bit of action here.
0:00:55 > 0:00:57'..face the largest Signature Bake yet.'
0:00:57 > 0:00:59Umm...that.
0:00:59 > 0:01:01Don't tell me you're going to wing it!
0:01:01 > 0:01:03'..the thinnest technical challenge ever devised...'
0:01:03 > 0:01:05Oh, gosh, this is really hard.
0:01:05 > 0:01:08'..and a Showstopper that's so tall...'
0:01:08 > 0:01:09This is very delicate.
0:01:09 > 0:01:10'..it could topple.'
0:01:10 > 0:01:12Oh, I feel sick making this!
0:01:12 > 0:01:14'Britain's best home bakers.'
0:01:14 > 0:01:17OK, is that going to stay? I am slightly concerned.
0:01:17 > 0:01:21'But who can make their way to Star Baker?
0:01:21 > 0:01:23'And whose Bake Off is about to collapse?'
0:01:23 > 0:01:25Je ne sais quoi.
0:01:25 > 0:01:29When I've done this previously, people were quite impressed.
0:01:29 > 0:01:31That was my mum and dad, though.
0:01:54 > 0:01:57Do you know that Britons spend almost as much annually
0:01:57 > 0:01:59on biscuits as they do on fruit and veg?
0:01:59 > 0:02:02Well, you have to make sure you get your five a day.
0:02:02 > 0:02:04- Shortbread.- Tiffins. - Garibaldis.- Tuiles.
0:02:04 > 0:02:05- Bourbons.- Jammy Dodgers.
0:02:05 > 0:02:08Custard creams. I mean, that's six, we're doing our bit.
0:02:08 > 0:02:11It's biscuits and tray bakes week. Wagon Wheels.
0:02:11 > 0:02:13- What I love is a big brownie. - Yeah.
0:02:15 > 0:02:17Halfway point, yay!
0:02:17 > 0:02:20I don't know how far I can get, but I have my mother
0:02:20 > 0:02:25and my husband telling me to get a grip and just man up.
0:02:25 > 0:02:28The halfway point is a really big milestone for me.
0:02:28 > 0:02:31Everybody that's left in the competition is quite strong
0:02:31 > 0:02:33and it's going to be very hard to stay in.
0:02:33 > 0:02:36If there's anybody who's massively competitive,
0:02:36 > 0:02:38they're keeping it very quiet.
0:02:38 > 0:02:41I feel a little bit sort of calmer this week,
0:02:41 > 0:02:42I don't know how long it'll last.
0:02:45 > 0:02:48Bakers, welcome to your fifth week in the tent,
0:02:48 > 0:02:51and a classic cats and dogs British summer.
0:02:51 > 0:02:54Now, for this morning's Signature Challenge, we'd like you
0:02:54 > 0:02:58to make your favourite tray bake. Now, this can be brownies, blondies,
0:02:58 > 0:03:00rocky roads, although because there's a recession on,
0:03:00 > 0:03:03millionaire's shortbreads have been downgraded to a penny crunch.
0:03:03 > 0:03:08Paul and Mary have said the pieces should be identical in size,
0:03:08 > 0:03:10and everything you make as part of the tray bake
0:03:10 > 0:03:14should be from scratch, be it caramel, marshmallow, whatevs.
0:03:14 > 0:03:18- You've got two hours, so on your marks...- Get set...- Bake!
0:03:18 > 0:03:24'A classic British tray bake can be biscuit, cake or pastry, but must be
0:03:24 > 0:03:26'baked in a square or rectangular tin
0:03:26 > 0:03:28'and cut into neat, individual pieces.'
0:03:28 > 0:03:32They've got to think of something original,
0:03:32 > 0:03:34each layer compliments the next.
0:03:34 > 0:03:37If it's got a pastry base, it's got to be crisp,
0:03:37 > 0:03:41if they're putting a jam layer in, it's got to be the right thickness.
0:03:41 > 0:03:44We want some lovely surprises and wonderful finishes.
0:03:44 > 0:03:49For me, a tray bake is all about the flavour and also the textures.
0:03:49 > 0:03:53The very fact that it's a simple, often just a one mix,
0:03:53 > 0:03:55baked and cut, makes it extremely difficult,
0:03:55 > 0:03:58because when you're judging, you have to be even more critical.
0:03:59 > 0:04:04I'm just soaking the dried bananas because they're slightly chewy ones.
0:04:05 > 0:04:08'Howard's signature is based on a classic.'
0:04:08 > 0:04:10It's quite similar to a flapjack.
0:04:10 > 0:04:14I tend to have a slightly rustic approach to stuff,
0:04:14 > 0:04:17so I suppose my tray bake is going to follow that to a certain degree.
0:04:17 > 0:04:21'His flapjack recipe is all about the most important meal of the day.'
0:04:21 > 0:04:24It's got porridge oats, some puffed oats in it.
0:04:24 > 0:04:28The main flavour I'm trying to get is grapefruit.
0:04:28 > 0:04:30What's your base? How are you going to build these layers?
0:04:30 > 0:04:32It's all in the pan.
0:04:32 > 0:04:35Layer it out, bake it and I'm doing a yoghurt icing on top
0:04:35 > 0:04:38to give that bit of sharpness again with the grapefruit.
0:04:38 > 0:04:39Sounds lovely and healthy.
0:04:39 > 0:04:42It's probably not, because it's got quite a bit of butter
0:04:42 > 0:04:44and sugar in there!
0:04:46 > 0:04:49'Howard isn't the only baker relying on a classic.'
0:04:49 > 0:04:52I'm making hazelnut and chocolate brownies,
0:04:52 > 0:04:54something that I make often at home.
0:04:54 > 0:04:58I've just pimped them up a little bit, so I've added the cherries.
0:04:58 > 0:05:01'Beca attempted to develop her signature brownie recipe with
0:05:01 > 0:05:04'the help of her husband's army regiment.'
0:05:04 > 0:05:06It was a toss-up between what flavours
0:05:06 > 0:05:09I was going to put in my brownies this week, so I did a batch
0:05:09 > 0:05:14of pear and walnut and chocolate, and then these, and I gave them
0:05:14 > 0:05:16to Matt. He took the brownies into barracks
0:05:16 > 0:05:19and apparently, he's still having e-mails and text messages
0:05:19 > 0:05:21from people saying that they like
0:05:21 > 0:05:25both of them, so that wouldn't have helped me in any way, bless them.
0:05:25 > 0:05:29I'm playing with my food, ultimately.
0:05:29 > 0:05:32I know you're told not to, but I like to have a bit of fun.
0:05:32 > 0:05:36'Frances has had another one of her ideas.'
0:05:36 > 0:05:39I'm making my millionaire's banoffee bonus,
0:05:39 > 0:05:43so it's millionaire's shortbread crossed with a banoffee pie.
0:05:43 > 0:05:46'As well as blending two classic recipes,
0:05:46 > 0:05:50'Frances is also planning to cut her tray bake into blocks
0:05:50 > 0:05:53'and stack them up so that they're ready for a game.'
0:05:53 > 0:05:55You're wonderful at design,
0:05:55 > 0:05:58but sometimes, things haven't been tasting quite good enough.
0:05:58 > 0:06:00The originality of this is of course
0:06:00 > 0:06:02putting a banana in the toffee part,
0:06:02 > 0:06:04and that's going to be quite difficult
0:06:04 > 0:06:07to get it to set firm enough to cut.
0:06:07 > 0:06:10Yeah, you do need to cook it for quite a while
0:06:10 > 0:06:12to reach that fudgy consistency.
0:06:12 > 0:06:15Will we actually be able to play it, Frances? That'd be good.
0:06:15 > 0:06:18Practically. Or more just eat it, I think, really.
0:06:18 > 0:06:23'Three bakers are hoping to lay claim to yet another classic.'
0:06:23 > 0:06:28I'm making a blackberry Bakewell tart, basically.
0:06:28 > 0:06:32When it's cut, you should be able to see four distinct layers,
0:06:32 > 0:06:36the base, the jam, the frangipane and the almond topping.
0:06:36 > 0:06:41So it's an almond sponge in the bottom, and then it has a mixture of
0:06:41 > 0:06:45three berries, which is blueberries, raspberries and blackberries.
0:06:45 > 0:06:49'Christine's three berry Bakewell will be decorated with
0:06:49 > 0:06:51'glazed fresh berries and almonds,
0:06:51 > 0:06:53'sitting on a golden crumble topping.'
0:06:53 > 0:06:57My mother, bless her, always used to put a bit of water in her crumble
0:06:57 > 0:07:00to get more sort of lumps, but it's never worked for me.
0:07:00 > 0:07:03Sort of a cross between pastry and crumble, then,
0:07:03 > 0:07:05but she used to do it successfully.
0:07:05 > 0:07:08I'm going to be pushed for time and this pastry needs to stay cool.
0:07:08 > 0:07:11I've never done tray bake. I don't really do biscuits,
0:07:11 > 0:07:14so this week is going to be difficult.
0:07:14 > 0:07:17'Ruby's the only baker risking a pastry base for her
0:07:17 > 0:07:19'blackberry Bakewell tray bake.'
0:07:19 > 0:07:22So, tell us about the layers in your Bakewell.
0:07:22 > 0:07:25So, it's just got a sweet shortcrust pastry for the base
0:07:25 > 0:07:27and then I've made a blackberry jam,
0:07:27 > 0:07:32and the frangipane is flavoured with ginger and lemon as well.
0:07:32 > 0:07:33And the top?
0:07:33 > 0:07:36- Um...that.- Don't tell me you're going to wing it!
0:07:36 > 0:07:38Well, I meant to practise, but I had my exams.
0:07:38 > 0:07:40I've just finished my exams.
0:07:40 > 0:07:42- MEL: Congratulations! - How did they go?
0:07:42 > 0:07:44They were OK, I've given it some.
0:07:44 > 0:07:47What's more stressful, Ruby? This or the exams?
0:07:47 > 0:07:50Oh, this is more stressful, exams are a breeze compared to this.
0:07:50 > 0:07:52Just so we know!
0:07:57 > 0:07:59How was your week?
0:07:59 > 0:08:02Apparently, being Star Baker doesn't confer a free upgrade
0:08:02 > 0:08:04- on the train home.- What?!
0:08:04 > 0:08:07Did you sort of rock that in the train carriage,
0:08:07 > 0:08:09you sat in First Class and went,
0:08:09 > 0:08:12"I think you'll find my face is my ticket - Star Baker,"
0:08:12 > 0:08:15and they went, "Yeah, that'll be 47 quid."
0:08:15 > 0:08:18'Kimberley's Bakewell features a soft biscuit base,
0:08:18 > 0:08:22'Florentine topping and contains five different types of cherry.'
0:08:22 > 0:08:25This is for the topping. I've got dried sour cherries in there,
0:08:25 > 0:08:26some maraschino cherries for colour,
0:08:26 > 0:08:28and I've also got some normal glace cherries.
0:08:28 > 0:08:31And then inside I'm going to be using black cherries
0:08:31 > 0:08:33and damsons, because they have a really good,
0:08:33 > 0:08:35fruity, berry flavour.
0:08:35 > 0:08:37With the tray bake, the point of them, really,
0:08:37 > 0:08:39is just a kind of simple bake, everyday,
0:08:39 > 0:08:41so it shouldn't be too complicated,
0:08:41 > 0:08:44unless you're in a baking competition.
0:08:45 > 0:08:48In which case, you use five different types of cherry!
0:08:50 > 0:08:54Mascarpone, double cream.
0:08:54 > 0:08:56'Rob is also adapting a classic.'
0:08:56 > 0:08:59Vanilla bean paste.
0:08:59 > 0:09:00'But it's not British.'
0:09:00 > 0:09:04Today's tray bake is based on a Tarta de Santiago, which is
0:09:04 > 0:09:07a Spanish classic frangipane cake.
0:09:07 > 0:09:10Normally, it's flavoured with lemon. I'm flavouring it with orange
0:09:10 > 0:09:14and I'm adding blueberries to it, to give it a fruity edge.
0:09:14 > 0:09:17'Rob's Spanish-style tray bake will be decorated with
0:09:17 > 0:09:21'swirls of piped mascarpone cream, flavoured with a whisky liqueur.'
0:09:21 > 0:09:24I used to live and work in Spain for a couple of years.
0:09:24 > 0:09:25That's where I met my wife,
0:09:25 > 0:09:28and Tarta de Santiago is absolutely divine.
0:09:28 > 0:09:32I've had two bad signature bakes, so I've got to get better than that.
0:09:32 > 0:09:35It's been tested on people. They've all said they like it,
0:09:35 > 0:09:37so unless they've been lying to me
0:09:37 > 0:09:40or I mess it up, it should be all right, I'm confident.
0:09:42 > 0:09:46'Most of the bakers are making their tray bake from one single mix.'
0:09:46 > 0:09:48God, it's a workout!
0:09:48 > 0:09:50'Or building up different layers of ingredients in the tin
0:09:50 > 0:09:52'before baking.'
0:09:52 > 0:09:54The crumble will fill in the gaps.
0:09:54 > 0:09:56You're not expecting communication, are you?
0:09:56 > 0:09:58Because you aren't going to get any.
0:09:58 > 0:10:02'But Glenn needs to find time to make three separate layers.'
0:10:02 > 0:10:04Pistachio digestives,
0:10:04 > 0:10:07marshmallow and apricots, glued together with dark chocolate.
0:10:07 > 0:10:09'And then assemble them afterwards.'
0:10:09 > 0:10:13I'm making marshmallow, which takes six hours.
0:10:13 > 0:10:16Six hours, and yet this is a two-hour bake.
0:10:16 > 0:10:18You're beginning to see the problem with my plan.
0:10:18 > 0:10:22I'm going to be whacking it in the freezer and praying, that's my plan.
0:10:24 > 0:10:27Right, that's got an hour to get cold. Now, biscuits.
0:10:27 > 0:10:31'Glenn is making an apricot and pistachio tiffin,
0:10:31 > 0:10:34'but he hasn't had much time to practise.'
0:10:34 > 0:10:36If you'd had the week I've had at school,
0:10:36 > 0:10:38you'd know why I haven't practised anything.
0:10:38 > 0:10:41I've marked 50 essays, 120 speaking and listening assessments.
0:10:41 > 0:10:44- For that same reason, preparation is key.- Aww, Glenn!
0:10:44 > 0:10:46It's a juggling act.
0:10:46 > 0:10:49Now, I noticed over there, you have a bit of chocolate,
0:10:49 > 0:10:52well, I say a bit of chocolate - a mountain of chocolate.
0:10:52 > 0:10:55- How big's your tray? - It's actually only that big.
0:10:55 > 0:10:58Is that it? Well, that alone would fill that.
0:10:58 > 0:11:00It would, I might have got my quantities a little wrong.
0:11:00 > 0:11:03I'm trying to scale down and I think I've managed
0:11:03 > 0:11:05with my biscuits and marshmallows,
0:11:05 > 0:11:07- but somewhere... - What happened, Glenn?
0:11:07 > 0:11:11As long as they're neat, tidy, equal, concise,
0:11:11 > 0:11:13of a good size and you're not wasting too much,
0:11:13 > 0:11:14you'll be all right.
0:11:14 > 0:11:16- Not wasting too much?- Yeah.
0:11:18 > 0:11:21Bakers, that's an hour gone, an hour to go,
0:11:21 > 0:11:24meaning essentially, you're halfway through the tray bake challenge.
0:11:37 > 0:11:39Doesn't matter how simple the recipe...
0:11:42 > 0:11:44With all the excitement going on,
0:11:44 > 0:11:46I forgot to put the chopped nuts in.
0:11:46 > 0:11:50It might be easier to just scrape it into a bowl, re-line the tin,
0:11:50 > 0:11:51mix it and put it back.
0:11:53 > 0:11:57I literally just want to shove the whole spoon in my mouth.
0:11:57 > 0:11:59If I was home, I probably would!
0:11:59 > 0:12:01GLENN COUGHS
0:12:02 > 0:12:05Yay, I'm so pleased!
0:12:05 > 0:12:08The freezer technique - so far, so good.
0:12:08 > 0:12:12The slight note of surprise in my voice is probably detectable,
0:12:12 > 0:12:15given that it didn't quite work so well at home.
0:12:21 > 0:12:25I've got 45 minutes left. This is a wing and a prayer.
0:12:25 > 0:12:30'Glenn and Frances need to factor in enough time
0:12:30 > 0:12:32'for their tray bakes to set in the fridge.'
0:12:32 > 0:12:36She looks nice, is it a she? It's a she, isn't it?
0:12:36 > 0:12:38They're always shes.
0:12:39 > 0:12:41'Everyone else...'
0:12:41 > 0:12:43My goal was quarter past and it's quarter past.
0:12:43 > 0:12:46'..begins the countdown by the oven.'
0:12:47 > 0:12:5043 minutes left.
0:12:51 > 0:12:52When you think of tray bakes,
0:12:52 > 0:12:56you might well think of the WI, school fetes, or the Brownies.
0:12:56 > 0:12:58I doubt very much
0:12:58 > 0:13:02if you'd think of a North London Premiership football club.
0:13:02 > 0:13:05'Believe it or not, the official name of this unmistakable
0:13:05 > 0:13:08'pink tray bake is Tottenham cake.
0:13:08 > 0:13:11'However, it owes its existence not to football,
0:13:11 > 0:13:14'but to the Quakers, a Christian group who broke
0:13:14 > 0:13:18'away from the established church in the 1650s.'
0:13:18 > 0:13:20The persecution of Quakers was rife
0:13:20 > 0:13:22throughout the 17th century and beyond.
0:13:22 > 0:13:25They believed everybody's life on a daily basis was far more
0:13:25 > 0:13:29important than adherence to ritual or dogma.
0:13:29 > 0:13:33They decided to move to more rural areas like Tottenham, away
0:13:33 > 0:13:37from the distractions of the city, but also pressures from other groups
0:13:37 > 0:13:40where they conduct their business and build their meeting houses.
0:13:40 > 0:13:43'One Quaker businessman who thrived during the 19th century
0:13:43 > 0:13:46'was the baker, Thomas Chalkley.
0:13:46 > 0:13:48'He's believed to have first made Tottenham cake
0:13:48 > 0:13:50'as an affordable treat for children,
0:13:50 > 0:13:54'who could buy a square for a penny and off-cuts for half the price.'
0:13:54 > 0:13:58Tottenham cake embraces the ideals of the Quakers.
0:13:58 > 0:14:01They believed in peace and living a frugal life
0:14:01 > 0:14:02without unnecessary luxuries,
0:14:02 > 0:14:06and they also believe in treating everybody equally.
0:14:06 > 0:14:08Friends would often bake for each other
0:14:08 > 0:14:11and the cakes would be distributed at meetings.
0:14:11 > 0:14:15Tottenham cake is still made by Quakers using local ingredients
0:14:15 > 0:14:17and distributed at the meeting houses.
0:14:17 > 0:14:21I've made Tottenham cake for perhaps 50 years.
0:14:21 > 0:14:24The Tottenham cake is a very convenient cake.
0:14:24 > 0:14:30It ties in very much with the Quaker ideas of simplicity and equality,
0:14:30 > 0:14:34because it can be easily cut up and distributed
0:14:34 > 0:14:36to a large number of people.
0:14:38 > 0:14:42The distinctive pink icing is traditionally made from a fruit
0:14:42 > 0:14:45that grows in the garden of the Tottenham Quaker House.
0:14:47 > 0:14:51Because we have this lovely mulberry tree in the Quaker garden,
0:14:51 > 0:14:53we always had pink icing.
0:14:53 > 0:14:58The Tottenham cake is very popular, everybody likes it.
0:14:58 > 0:15:01We have to be sure that everybody gets a bit.
0:15:01 > 0:15:04Over the last century, Tottenham cake has grown in popularity
0:15:04 > 0:15:08beyond just the Quakers and their meeting houses.
0:15:08 > 0:15:12On the 27th April, 1901, a tense FA Cup final replay ended
0:15:12 > 0:15:16with Tottenham Hotspur Football Club beating Sheffield United 3-1
0:15:16 > 0:15:20to become the only non-League side ever to win the title.
0:15:20 > 0:15:22To celebrate this momentous victory,
0:15:22 > 0:15:25local bakers made huge trays of Tottenham cake,
0:15:25 > 0:15:27handing them out to children.
0:15:27 > 0:15:30And, to this day, Tottenham cake is still made in local bakeries,
0:15:30 > 0:15:34all round North London and served at White Hart Lane for special events.
0:15:39 > 0:15:41That's all good.
0:15:41 > 0:15:45Bakers, you've got 30 minutes left of tray bake madness,
0:15:45 > 0:15:4730 minutes to go.
0:15:47 > 0:15:49Still quite soggy.
0:15:51 > 0:15:54It's so difficult because it needs to be gooey in the middle,
0:15:54 > 0:15:57but obviously needs to be cooked.
0:15:57 > 0:16:00OK, it's a little bit uneven,
0:16:00 > 0:16:02but, oh, well, we are where we are.
0:16:08 > 0:16:10It is quite a simple bake.
0:16:10 > 0:16:12I was thinking, you know,
0:16:12 > 0:16:15from a signature point of view, it is very me,
0:16:15 > 0:16:17but it's also, I suppose, me in that I'm trying to do
0:16:17 > 0:16:21a bit of a play on words, in that it's a breakfast tray bake
0:16:21 > 0:16:24and I'm going to be displaying it on a breakfast tray.
0:16:29 > 0:16:30I'm going to attempt...
0:16:30 > 0:16:32SHE CHUCKLES
0:16:32 > 0:16:34..getting this out of the tin.
0:16:36 > 0:16:40Mary and Paul will expect each slice of tray bake to be identical.
0:16:41 > 0:16:42180.
0:16:44 > 0:16:46HE SIGHS
0:16:46 > 0:16:47Why don't I teach maths?
0:16:47 > 0:16:4918 by three?
0:16:50 > 0:16:55It's going to be difficult to get that exactly right.
0:16:55 > 0:16:58Howard, are yours four centimetre squares?
0:16:58 > 0:17:00Oh, gosh, I've done it by eye, I don't know!
0:17:03 > 0:17:07Bakers, I hope you haven't bitten off "bourbon" you can chew.
0:17:07 > 0:17:09It's four minutes left.
0:17:15 > 0:17:19Gold leaf is very flimsy, it just seems to disappear.
0:17:19 > 0:17:21SHE SNORTS
0:17:21 > 0:17:22A bit like money.
0:17:25 > 0:17:26You go for it.
0:17:27 > 0:17:30Just drizzle the living heck out of it.
0:17:32 > 0:17:34Bakers, that's two minutes.
0:17:34 > 0:17:37You're on a two minute tray bake warning.
0:17:39 > 0:17:40- Stop!- I can't.
0:17:40 > 0:17:43It's just a blackberry! It's just a blackberry.
0:17:45 > 0:17:48They're looking slightly scruffier than they did at home.
0:17:53 > 0:17:55OK, bakers, 30 seconds.
0:18:11 > 0:18:13OK, bakers, it's been a rocky road, but it's over,
0:18:13 > 0:18:16so please step away from the tray bakes, the bake is up.
0:18:21 > 0:18:23- MARY:- Every piece is even,
0:18:23 > 0:18:24nice straight sides...
0:18:27 > 0:18:28Yum!
0:18:30 > 0:18:33This is the longest I've ever heard Paul be quiet for.
0:18:33 > 0:18:35I know, it's worrying me!
0:18:35 > 0:18:39I think you have an issue with the middle line of three
0:18:39 > 0:18:40which aren't quite baked enough,
0:18:40 > 0:18:44but the overall look, as a tray bake and the criteria that we gave you,
0:18:44 > 0:18:46- is very good.- Thank you.
0:18:50 > 0:18:54I think, overall, it looks quite attractive.
0:18:54 > 0:18:55The flavours are lovely.
0:18:57 > 0:18:59The textures are nice, as well.
0:19:03 > 0:19:04Go on, Jenga this.
0:19:04 > 0:19:06I'm going to take this one away.
0:19:07 > 0:19:09- There you go.- Oh, well done.
0:19:09 > 0:19:12It's good, it's got a nice colour underneath.
0:19:12 > 0:19:16I was really worried about the toffee bit not setting,
0:19:16 > 0:19:19because you'd put in banana, and you've been able to cut through it.
0:19:19 > 0:19:20Obviously... Oh! Hello!
0:19:22 > 0:19:24I think the flavour of the biscuit's good,
0:19:24 > 0:19:27the chocolate on the top and that little bit of salt in there, as well.
0:19:27 > 0:19:31I think this time, not only have you got the design right,
0:19:31 > 0:19:34you've got the actual bake right, too, for me.
0:19:37 > 0:19:39It's far too thick.
0:19:39 > 0:19:42I mean, they look, I mean...
0:19:42 > 0:19:44grotesque. I think they're just too big.
0:19:44 > 0:19:46- Grotesque?!- Grotesque is harsh!
0:19:46 > 0:19:50It tastes very good. You've shown us all sorts of skills.
0:19:50 > 0:19:54The apricots, the pistachio, the chocolate taste absolutely lovely.
0:19:54 > 0:19:55Thank you.
0:19:55 > 0:19:56I agree with Mary totally.
0:19:56 > 0:19:58The textures in there are particularly good.
0:19:58 > 0:20:00Your marshmallow's fantastic.
0:20:00 > 0:20:02I'm a fan of the grotesque, bring it on.
0:20:07 > 0:20:09So, what has happened to that yoghurt icing?
0:20:09 > 0:20:12You've lost a bit of the definition because it was still warm.
0:20:13 > 0:20:16It's strong grapefruit flavour.
0:20:16 > 0:20:19I like it because it's not too sweet.
0:20:19 > 0:20:20Very stodgy.
0:20:20 > 0:20:22- It's too thick.- Right.
0:20:22 > 0:20:25Because of the density and the texture you're going for,
0:20:25 > 0:20:28if you'd actually made it thinner, it would have been better.
0:20:35 > 0:20:36It's under-baked.
0:20:36 > 0:20:37OK.
0:20:37 > 0:20:39It's quite raw inside.
0:20:39 > 0:20:41You can tell by the colour as soon as you see it,
0:20:41 > 0:20:43- that's not the colour it should be. - Right.
0:20:43 > 0:20:46It's got a lovely topping on it, lots of fruit in there,
0:20:46 > 0:20:49but the actual mixture is just soggy.
0:20:49 > 0:20:51- OK.- Thanks, Rob.
0:20:56 > 0:20:59I'd like to apologise for my blackberry Bakewell.
0:20:59 > 0:21:02It's messy and it's under-baked.
0:21:02 > 0:21:04The pastry's awful, as well, I can tell you that now.
0:21:04 > 0:21:06Great! I can't wait to tuck in!
0:21:08 > 0:21:10OK, you have got a bit of a soggy bottom there.
0:21:14 > 0:21:16I think the flavour's excellent.
0:21:16 > 0:21:18But the textures are all wrong.
0:21:24 > 0:21:28Bake's very good, it's got a nice, strong colour underneath it, as well.
0:21:28 > 0:21:31It's nice to see those layers, it looks very tempting.
0:21:36 > 0:21:39I really like it, because the texture of the Florentine's excellent.
0:21:39 > 0:21:41It's got a good chew to it when you bite through,
0:21:41 > 0:21:44and they're all equal, they look very pretty.
0:21:44 > 0:21:45It's been well thought out, well done.
0:21:45 > 0:21:47- Thank you very much. - Congratulations.
0:21:47 > 0:21:49You can keep that smile.
0:21:50 > 0:21:53'I feel like I can always do a little bit better.'
0:21:53 > 0:21:55The Japanese have a word for it.
0:21:56 > 0:21:58The Japanese call it "kaizen",
0:21:58 > 0:22:00which is constant and never-ending improvement.
0:22:00 > 0:22:02It's that kind of, OK, you can be happy with the way you are,
0:22:02 > 0:22:05but you can always do a little bit better.
0:22:05 > 0:22:09Relieved, I think, because I so wanted to come back this weekend
0:22:09 > 0:22:13showing that I can bake and do the substance with the style.
0:22:13 > 0:22:17I wouldn't serve something that rubbish to anyone.
0:22:17 > 0:22:18Not very good, is it?
0:22:18 > 0:22:20They liked the flavours, liked the idea,
0:22:20 > 0:22:23thought it looked a little bit sad and when they cut into it, it was.
0:22:23 > 0:22:25I'll still eat it.
0:22:26 > 0:22:27They don't know it yet,
0:22:27 > 0:22:31but the bakers are about to face the most delicate Technical Challenge...
0:22:31 > 0:22:33I'm already cream-crackered.
0:22:33 > 0:22:35..Mary has ever devised.
0:22:38 > 0:22:42Hello, bakers. It's crunch time, in more ways than one.
0:22:42 > 0:22:44It's your Technical Challenge.
0:22:44 > 0:22:46Now, Mary, it's one of your recipes.
0:22:46 > 0:22:48I know you're very fond of it,
0:22:48 > 0:22:51but we are going to ask you, please, to leave the tent.
0:22:51 > 0:22:54Paul, your salsa class starts in about two minutes, so off you go.
0:22:57 > 0:22:59(The shirt.)
0:22:59 > 0:23:02So, today, what we're asking you to make is a French classic.
0:23:02 > 0:23:06It is as French as striking, smoking and shrugging.
0:23:06 > 0:23:09We would like you to make 18 tuiles.
0:23:09 > 0:23:10Tuiles!
0:23:10 > 0:23:13And we'd like you to shape half of them in the traditional manner
0:23:13 > 0:23:16and then pipe some chocolate concentric circles into them,
0:23:16 > 0:23:19and the other half rolled up like cigars and dipped in chocolate.
0:23:19 > 0:23:22You've got an hour and a half to make your tuiles.
0:23:22 > 0:23:23Phwoah!
0:23:23 > 0:23:24- On your marks...- Get set...
0:23:24 > 0:23:26- BOTH:- Bake!
0:23:27 > 0:23:29I had a feeling it was going to be tuiles.
0:23:29 > 0:23:31This will be entertaining.
0:23:31 > 0:23:33A tuile is an incredibly thin biscuit
0:23:33 > 0:23:37that is named after the French roof tile it is said to resemble.
0:23:37 > 0:23:38I've never made tuiles.
0:23:38 > 0:23:42I am going to follow the instructions and just pray.
0:23:42 > 0:23:44La, la-la, la-la...
0:23:44 > 0:23:46I have made a tuile, and I certainly haven't piped
0:23:46 > 0:23:50any concentric anything on to my tuile, just made a tuile.
0:23:50 > 0:23:52So, I'm not going completely clueless,
0:23:52 > 0:23:54but about 80% clueless, I'd say.
0:23:54 > 0:23:56I did these, like, once,
0:23:56 > 0:23:58and they came out horrible,
0:23:58 > 0:24:00so it really doesn't give me any confidence at all.
0:24:00 > 0:24:03I feel OK, I made some last week, so...
0:24:08 > 0:24:10This really is an exceedingly difficult challenge.
0:24:10 > 0:24:12We're checking their piping skills,
0:24:12 > 0:24:15we're checking their time management and their precision.
0:24:15 > 0:24:18These ones here, they'll be putting on a rolling pin,
0:24:18 > 0:24:21and these will go around a spoon handle.
0:24:21 > 0:24:23CRUNCHING: Mmm.
0:24:23 > 0:24:26I can hear that crunch from here - that is what it's all about.
0:24:26 > 0:24:28The baking is tricky.
0:24:28 > 0:24:31If they don't keep it in long enough,
0:24:31 > 0:24:33when they take it out, it won't snap.
0:24:33 > 0:24:36If it's in too long, they won't be able to roll it up.
0:24:36 > 0:24:39They've got to be ready, finished, in one and a half hours.
0:24:39 > 0:24:40It's tricky.
0:24:42 > 0:24:44Sugar, sugar, sugar, sugar, sugar.
0:24:44 > 0:24:48Mary's tuile batter is a mix of icing sugar, butter,
0:24:48 > 0:24:50egg white and vanilla essence.
0:24:50 > 0:24:52Need to beat this in.
0:24:53 > 0:24:55If it is overbeaten, the tuiles could shrink in the oven...
0:24:57 > 0:25:00Nothing a bit of elbow work won't fix.
0:25:00 > 0:25:01..ruining its shape.
0:25:01 > 0:25:04You don't need an awful lot of mixing because you don't want
0:25:04 > 0:25:06tonnes of air in them, they've got to be quite flat.
0:25:06 > 0:25:10That's probably about the consistency I would expect.
0:25:10 > 0:25:14It's sort of batter-y, but a little bit thicker than a pancake batter.
0:25:14 > 0:25:19Transfer one sixth of the mixture into a small bowl and add the cocoa.
0:25:19 > 0:25:21To weigh, or not to weigh.
0:25:22 > 0:25:25The bakers make their chocolate piping mix...
0:25:25 > 0:25:26Mmm.
0:25:26 > 0:25:29..by mixing cocoa with a portion of the batter.
0:25:29 > 0:25:33So, that weighs 360 divided by six...
0:25:33 > 0:25:3660. Six sixes are 36. 60.
0:25:37 > 0:25:40Both batters then need to be left long enough to set.
0:25:40 > 0:25:43Leave to rest. How long?
0:25:44 > 0:25:47When I've made Madeleine batter at home,
0:25:47 > 0:25:49it says to leave it for about 20 minutes,
0:25:49 > 0:25:51but we don't have that time.
0:25:55 > 0:25:56I mean, what?
0:25:58 > 0:25:59Just no idea.
0:25:59 > 0:26:03The only help Mary has provided is in the shape of a template.
0:26:03 > 0:26:06I think it really needs to be quite thin.
0:26:06 > 0:26:08It's getting them thin enough
0:26:08 > 0:26:10without being too thin.
0:26:10 > 0:26:13Because if they're too thick you won't be able to bend them,
0:26:13 > 0:26:14they'll just break.
0:26:14 > 0:26:18There's a real knack to it, a knack which I...
0:26:19 > 0:26:20..do not have.
0:26:20 > 0:26:23These aren't tuiles, these are paper.
0:26:23 > 0:26:25That's definitely not thick enough.
0:26:30 > 0:26:32I don't know if they're the right thickness.
0:26:32 > 0:26:34Je ne sais quoi.
0:26:36 > 0:26:38Three concentric circles on to that...
0:26:39 > 0:26:42To add the chocolate circles to the tuiles,
0:26:42 > 0:26:44Mary hasn't supplied a piping bag.
0:26:45 > 0:26:48Or any instructions on how to make one.
0:26:49 > 0:26:51I remember watching it a long time ago,
0:26:51 > 0:26:53and then thinking there's no need to bother
0:26:53 > 0:26:55because I could just buy a piping bag.
0:26:55 > 0:26:58No need to shake, it's all good.
0:26:58 > 0:27:00There are going to be grandmothers up and down the country
0:27:00 > 0:27:03being like, "She can't even make a piping bag?"
0:27:03 > 0:27:07You're doing a philosophy degree, and a piping bag fails you.
0:27:07 > 0:27:09You've studied Wittgenstein.
0:27:09 > 0:27:12Oh, that's... That's nothing compared to this.
0:27:13 > 0:27:17I will not be defeated by a sodding French biscuit.
0:27:22 > 0:27:25It's not until you pipe you realise...
0:27:26 > 0:27:27..how...
0:27:29 > 0:27:31..nervous you are.
0:27:31 > 0:27:33They certainly look it, my love. Are you OK?
0:27:33 > 0:27:36Little bit dissatisfied with the size of this nozzle,
0:27:36 > 0:27:40but I don't really...
0:27:40 > 0:27:42have an enormous amount of time to worry about it.
0:27:42 > 0:27:44- So, you've just got to crack on. - Yeah.- Well done.
0:27:46 > 0:27:48The recipe only states the temperature
0:27:48 > 0:27:51at which the tuiles should be baked.
0:27:51 > 0:27:54Right, I have no idea how long these are going to take.
0:27:54 > 0:27:57Three minutes, and I'm going to sit and be patient.
0:27:58 > 0:28:01I'm going to see how long Beca's take to cook.
0:28:05 > 0:28:06Same oven settings, it's all right.
0:28:08 > 0:28:10Mary will expect a uniform colour...
0:28:10 > 0:28:12Hmm, not quite done.
0:28:12 > 0:28:14..and identical shape.
0:28:14 > 0:28:17One biscuit is melding beautifully into another.
0:28:17 > 0:28:20- Oh, hang on, yeah, one's having a love affair with another.- Yeah.
0:28:20 > 0:28:23- There's a bit of three-way going on, actually.- Oh, Jesus wept.
0:28:23 > 0:28:26There's actually a bit of five-way - one, two, three, four, five.
0:28:31 > 0:28:34Seven and a half minutes that'll be, yeah.
0:28:36 > 0:28:39I rather think they're OK.
0:28:44 > 0:28:45I think those look good, Frances.
0:28:45 > 0:28:47You're all right, my love, you're fine.
0:28:47 > 0:28:49I know they're meant to be thin,
0:28:49 > 0:28:51but there's thin, and there's...
0:28:51 > 0:28:52very thin.
0:28:54 > 0:28:58If the tuiles are allowed to cool, they'll be impossible to shape.
0:28:58 > 0:29:02They dry really quickly when they come out of the oven, ah!
0:29:02 > 0:29:05I should have brought them out a little bit earlier,
0:29:05 > 0:29:07because that one is now solid.
0:29:09 > 0:29:11They're really delicate.
0:29:12 > 0:29:14Are you worried about the cracking?
0:29:15 > 0:29:17They're cooking at different speeds.
0:29:18 > 0:29:20Ooh, that's broken.
0:29:24 > 0:29:27Oh, gosh, this is really hard.
0:29:27 > 0:29:29This is really hard.
0:29:29 > 0:29:30You've got nine? Two, four...
0:29:30 > 0:29:33Yes, you've got nine, brilliant.
0:29:33 > 0:29:35And you've got some more in the oven?
0:29:35 > 0:29:36- No, not yet!- OK.
0:29:36 > 0:29:38- Don't make me panic!- Sorry. Sorry.
0:29:38 > 0:29:43OK, bakers, 30 minutes left before you get to play tuiles of fortune.
0:29:44 > 0:29:47This Technical Challenge now gets even harder.
0:29:47 > 0:29:49OK, now for the bit that hurts.
0:29:49 > 0:29:52If they don't attempt to roll their cigar tuiles
0:29:52 > 0:29:53straight from the oven...
0:29:53 > 0:29:55Ow! Ah!
0:29:55 > 0:29:56HE LAUGHS
0:29:56 > 0:29:58That is painfully hot!
0:29:58 > 0:30:01..the delicate biscuits are even more prone to cracking
0:30:01 > 0:30:03and disintegrating.
0:30:03 > 0:30:07I'll go that way. Oh, no, crackage!
0:30:07 > 0:30:10I've got quite good asbestos hands anyway.
0:30:10 > 0:30:12Build up your tolerance over the years.
0:30:12 > 0:30:15I look like a right nutter here, don't I?
0:30:20 > 0:30:22Oh, no, they're breaking.
0:30:23 > 0:30:29Some of these are a bit more like fag butts than cigars.
0:30:29 > 0:30:30(Do these look good, Howard?)
0:30:30 > 0:30:33That one's not. That's pretty rubbish.
0:30:42 > 0:30:44I'm going to go for another batch of cigars.
0:30:44 > 0:30:46I think those are OK, but what do I know?
0:30:46 > 0:30:48Don't trust me, necessarily.
0:30:48 > 0:30:50OK, bakers, that's five minutes.
0:30:50 > 0:30:53Hope your biscuits are good, else we'll put them in the tuiley-bin.
0:30:56 > 0:30:57Ah!
0:30:59 > 0:31:00Ow!
0:31:00 > 0:31:02Has this gone according to plan?
0:31:03 > 0:31:05Right, let's dip.
0:31:06 > 0:31:09I think that one could do with another minute in the oven.
0:31:09 > 0:31:11- You've got a minute. - Yeah, I have.
0:31:19 > 0:31:21Oh, look at those!
0:31:24 > 0:31:26Bakers, that's it. The challenge is now over.
0:31:26 > 0:31:29If you'd like to bring your tuiley-wheely-wheely-wheelery and
0:31:29 > 0:31:31put it round by the photo of yourselves,
0:31:31 > 0:31:33then the judging shall commence.
0:31:38 > 0:31:42Mary and Paul will be looking for crisp, golden tuiles...
0:31:42 > 0:31:45Can I put it behind someone else's photo?
0:31:45 > 0:31:48..that are uniformed, and beautifully curved.
0:31:48 > 0:31:50You should be proud of that lot.
0:31:50 > 0:31:53And they'll have no idea whose tuiles are whose.
0:31:54 > 0:31:57Right, shall we start here, Mary?
0:31:57 > 0:31:59The colour's good, they look evenly baked.
0:31:59 > 0:32:01Pattern is quite neat as well.
0:32:01 > 0:32:04Just a little bit too thick.
0:32:04 > 0:32:07These are well rolled, a tricky business.
0:32:09 > 0:32:11They're better.
0:32:13 > 0:32:16OK, we move on to the next one. Well, these are burnt.
0:32:16 > 0:32:18Both of them.
0:32:18 > 0:32:20We certainly get the snap,
0:32:20 > 0:32:23but the colour is just a little bit too dark.
0:32:26 > 0:32:29- They look a nice, even bake. - They look quite thin.
0:32:30 > 0:32:31That's a good snap.
0:32:32 > 0:32:35Tastes OK. And the colour's all right.
0:32:37 > 0:32:41These look good. They're a nice colour round the outside.
0:32:41 > 0:32:44Good pattern. Shame about the bend in there, though.
0:32:44 > 0:32:46Nice flavour.
0:32:46 > 0:32:48Moving onto the next one.
0:32:48 > 0:32:51Bend or snap, Mary? Bend.
0:32:51 > 0:32:53That's a shame, they look quite good, these ones.
0:32:53 > 0:32:56- Colour's good.- It's just a matter of a moment more.
0:32:56 > 0:32:58The cigars there are OK, cos they're nice and crispy.
0:32:58 > 0:33:01It's a good colour, nice bit of chocolate on the end,
0:33:01 > 0:33:04but unfortunately, the tuiles themselves are too thick.
0:33:05 > 0:33:07They're quite pale, these, aren't they?
0:33:07 > 0:33:10These cigars are under baked,
0:33:10 > 0:33:12and they've had difficulty in rolling them.
0:33:12 > 0:33:16Usually that is because they've been left
0:33:16 > 0:33:19without rolling them straight away.
0:33:19 > 0:33:21These are a bit of a mess, actually.
0:33:21 > 0:33:22It's broken in a lot of different places.
0:33:22 > 0:33:26Must have been quite a delicate batter. Good colour.
0:33:26 > 0:33:28- And these are a little bit short. - Yeah.
0:33:30 > 0:33:31And lastly...
0:33:33 > 0:33:36These look quite pale and thick.
0:33:36 > 0:33:38There you go. There's one.
0:33:39 > 0:33:40There's two.
0:33:43 > 0:33:48The tuiles will now be ranked from worst to best.
0:33:48 > 0:33:51In eighth place is this one. Whose is this?
0:33:51 > 0:33:53I think you know what went wrong, Howard.
0:33:53 > 0:33:56It's too thick, and wasn't baked long enough.
0:33:56 > 0:33:57It was basically the colour as well.
0:33:57 > 0:33:59Seventh place.
0:33:59 > 0:34:01Overbaking.
0:34:01 > 0:34:03Sixth place is this one. The pattern was there,
0:34:03 > 0:34:06and actually, you got one of the best snaps in there,
0:34:06 > 0:34:08but the whole thing was too thin.
0:34:08 > 0:34:13Beca is fifth, Rob is fourth, and Frances secures third.
0:34:13 > 0:34:16Number two is this one.
0:34:16 > 0:34:17Not bad at all.
0:34:17 > 0:34:21The pattern on this was very good. Very neat, very precise cigars.
0:34:21 > 0:34:24Good amount of chocolate on the end and good colour.
0:34:24 > 0:34:25And in first place...
0:34:25 > 0:34:28Christine, you got the crispest lot.
0:34:28 > 0:34:33Lovely, even pattern, and these are perfect too.
0:34:33 > 0:34:35Well done, Christine.
0:34:39 > 0:34:40I'm feeling ecstatic!
0:34:40 > 0:34:42Really, really thrilled!
0:34:42 > 0:34:45First place. Can't be better than that, can it?
0:34:45 > 0:34:48I came second, absolutely gobsmacking.
0:34:48 > 0:34:50Who knew how that happened?
0:34:50 > 0:34:52I knew today that in terms of ranking,
0:34:52 > 0:34:56I was probably the bottom one. It just...
0:34:56 > 0:35:00To me, it just shone out.
0:35:00 > 0:35:02I've learnt something today that I didn't know before
0:35:02 > 0:35:04about how a tuile should be.
0:35:05 > 0:35:06That's useful.
0:35:15 > 0:35:17One challenge remaining.
0:35:17 > 0:35:20There's a lot of jangly nerves out there, Mary.
0:35:20 > 0:35:23It's up and down. You just think that somebody's coming through
0:35:23 > 0:35:25really well, and next week they don't do as well.
0:35:25 > 0:35:27The good ones have all reversed.
0:35:27 > 0:35:30For instance you've got Howard, Kimberley, Ruby, Beca
0:35:30 > 0:35:34all at the bottom four of the Technical, that's unusual.
0:35:34 > 0:35:36Frances, she's worked hard, hasn't she?
0:35:36 > 0:35:38She nailed it with the millionaire's shortbread.
0:35:38 > 0:35:41The decoration was good, but more importantly, the flavours
0:35:41 > 0:35:44were good and textures were there, and then she was third on technical,
0:35:44 > 0:35:46and I think she's in line for Star Baker.
0:35:46 > 0:35:48That would make her so delighted,
0:35:48 > 0:35:50because she's so suffered under the yoke of someone
0:35:50 > 0:35:52who can make things look good, but don't taste OK.
0:35:52 > 0:35:55Christine came top in the technical, Mary.
0:35:55 > 0:35:57She did, and she had the almond tray bake,
0:35:57 > 0:35:59and that had very good flavours.
0:35:59 > 0:36:01So going into the Showstopper round,
0:36:01 > 0:36:03who do you think is in trouble?
0:36:03 > 0:36:06Howard is having a tricky time. His tray bake, far too simple,
0:36:06 > 0:36:09because we're looking for technique and skills.
0:36:09 > 0:36:11Ruby's been an interesting one this week,
0:36:11 > 0:36:13because she started off Bake Off feeling very insecure,
0:36:13 > 0:36:16and seemed to manage and master her stress levels,
0:36:16 > 0:36:17and this week she's back again.
0:36:17 > 0:36:20She's a talent. I think she's had a busy week. She's had exams
0:36:20 > 0:36:23and stuff this week. She's taken her eye slightly off the ball.
0:36:23 > 0:36:25Rob is somebody who's presented early doors
0:36:25 > 0:36:27as somebody who's got a lot of technical know-how.
0:36:27 > 0:36:29I was expecting him to rise all the way,
0:36:29 > 0:36:31and he's sort of kept at one level.
0:36:31 > 0:36:33He's got it, but he's not using it.
0:36:33 > 0:36:36With this lot of bakers, it seems that we never really know.
0:36:36 > 0:36:38We're going in slightly into the unknown.
0:36:38 > 0:36:41- I'm hoping they're going to make biscuits.- Hope so.
0:36:41 > 0:36:45Morning, bakers, and welcome to today's Showstopper challenge.
0:36:45 > 0:36:48We'd like you to make a biscuit tower.
0:36:48 > 0:36:52It should be at least 30cm high.
0:36:52 > 0:36:54You can have multiple layers of biscuits,
0:36:54 > 0:36:56they can be any size you want,
0:36:56 > 0:36:59but they should all be decorated absolutely beautifully.
0:36:59 > 0:37:02You've got four hours on biscuit tower challenge.
0:37:02 > 0:37:06- On your marks...- Get set... - Bake!
0:37:06 > 0:37:09For the first time this year, the bakers have a chance
0:37:09 > 0:37:11to impress not just with their baking,
0:37:11 > 0:37:13but also with their construction.
0:37:13 > 0:37:16To create this tower, it's not only got to taste good
0:37:16 > 0:37:19and look good, but structurally, it's got to be sound.
0:37:19 > 0:37:23You've not only got to be a baker, but you have to be an architect too.
0:37:23 > 0:37:26I want something that when we actually taste it,
0:37:26 > 0:37:30those biscuits snap, have different flavours, different finishes,
0:37:30 > 0:37:33different icings, good to eat, and good to look at.
0:37:34 > 0:37:37The texture of the biscuits is crucial
0:37:37 > 0:37:39to the stability of the towers.
0:37:41 > 0:37:45If they don't work the dough enough, the biscuit may be short, crumbly
0:37:45 > 0:37:48and too weak to support any weight.
0:37:48 > 0:37:50My biscuits are really, really delicate.
0:37:50 > 0:37:54They're Viennese whirls, so they've got a really high fat content
0:37:54 > 0:37:56which makes them very short and crumbly.
0:37:56 > 0:37:59Kimberley's rather brave choice of Viennese biscuits
0:37:59 > 0:38:01will be stacked in the style of a wedding cake
0:38:01 > 0:38:03and piped with a caramel buttercream icing.
0:38:03 > 0:38:05- How many layers will there be? - 16.
0:38:05 > 0:38:07Gosh, that's a lot of piping!
0:38:07 > 0:38:09It's a lot of piping, it's a lot of biscuits.
0:38:09 > 0:38:12The bottom ones are going to be taking some weight.
0:38:12 > 0:38:14You've had any problems with it crumbling or breaking off?
0:38:14 > 0:38:16I haven't, actually. I've been quite lucky.
0:38:16 > 0:38:19If I can get the bottom ones frozen
0:38:19 > 0:38:23before I put them into the tower, actually, they're quite stable.
0:38:23 > 0:38:28The tea in a tea bag tends to be finer than ordinary leaf teas.
0:38:28 > 0:38:31It's quite common to use green tea powder within cooking,
0:38:31 > 0:38:35but actually, using other forms of other leaf tea, I think,
0:38:35 > 0:38:36is a bit unusual.
0:38:36 > 0:38:39Howard's making four different tea-flavoured biscuits
0:38:39 > 0:38:42and shaping them to form a Japanese pagoda.
0:38:42 > 0:38:48When I've done this previously, people were quite impressed. Yeah.
0:38:49 > 0:38:51It's like, "Wow!"
0:38:52 > 0:38:54That was my mum and dad, though.
0:38:56 > 0:39:00My biscuit flavours are all shortbread. Four flavours,
0:39:00 > 0:39:05orange and cardamom, lemon and lavender, chocolate and vanilla.
0:39:05 > 0:39:08Christine will be stacking her biscuits in the shape
0:39:08 > 0:39:10of a Bavarian clock tower.
0:39:10 > 0:39:12The shortbreads have all got to be the same size,
0:39:12 > 0:39:15because it's no good having a thick one and a thin one,
0:39:15 > 0:39:16I won't be able to build it.
0:39:16 > 0:39:19And I'm making 70, and they've all got to be the same.
0:39:22 > 0:39:24To ensure a safe and stable structure,
0:39:24 > 0:39:29consistency of the biscuits is crucial, or the towers could topple.
0:39:29 > 0:39:33I've got a little mark here, for 3mm, and I'm measuring my biscuits.
0:39:34 > 0:39:37When I did them at home, some of them were like breeze blocks
0:39:37 > 0:39:40and some of them were like crackers, so I might as well just...
0:39:40 > 0:39:43I need to be consistent, so that's why I look a bit OCD.
0:39:44 > 0:39:48Ruby is using ginger and cinnamon, and lemon and ginger biscuits
0:39:48 > 0:39:51to build a tower in the shape of a dropped ice cream.
0:39:51 > 0:39:53Everything hangs on today for me,
0:39:53 > 0:39:56so I really have to just focus and be precise,
0:39:56 > 0:39:59and something as simple as measuring these biscuits
0:39:59 > 0:40:00to make sure they're the same height,
0:40:00 > 0:40:02that could make the difference.
0:40:02 > 0:40:04This has worked beautifully in practice,
0:40:04 > 0:40:06and I've found that the key is
0:40:06 > 0:40:08to get the dough properly cold before it goes in the oven.
0:40:08 > 0:40:11As long as it doesn't taste like meat...
0:40:11 > 0:40:14I'm OK with it looking like salami.
0:40:14 > 0:40:17Glenn's cherry and hazelnut shortbread
0:40:17 > 0:40:19will be in the shape of a helter-skelter,
0:40:19 > 0:40:23and his structure inspired by a traditional Scandinavian cake.
0:40:23 > 0:40:25I'm using these, erm...
0:40:25 > 0:40:27Discuses?
0:40:27 > 0:40:31Kransekake pans, which produce a series of rings
0:40:31 > 0:40:33that will make the tower.
0:40:33 > 0:40:36I'll cover them in white chocolate,
0:40:36 > 0:40:39and then I'm making a raspberry macaron.
0:40:39 > 0:40:42You always go for, like, massive mixes.
0:40:42 > 0:40:44You use the biggest bowl that we've got on Bake Off.
0:40:44 > 0:40:46How many are you going to make from that?
0:40:46 > 0:40:50Well, this is in case I do need to literally make two batches,
0:40:50 > 0:40:53because I'm not the world's most experienced macaron maker.
0:40:53 > 0:40:54Right.
0:40:56 > 0:40:59It's very difficult to make compromises on something
0:40:59 > 0:41:00that's an iconic shape.
0:41:00 > 0:41:03Everybody knows what they look like, so if there's something missing,
0:41:03 > 0:41:07I can't cut my cloth like other people might be able to.
0:41:07 > 0:41:09Rob's Showstopper is in the shape
0:41:09 > 0:41:12of one of the world's most recognisable science fiction characters.
0:41:12 > 0:41:14It's a Dalek.
0:41:14 > 0:41:16- PAUL:- Of course it is.
0:41:16 > 0:41:18That will obviously "exterminate" the competition.
0:41:18 > 0:41:21That's the E-word. We don't say that round here.
0:41:21 > 0:41:23- Why don't you say the E-word? - It brings bad luck.
0:41:23 > 0:41:24It is pretty much to scale.
0:41:24 > 0:41:27Chocolate would be this part here, lemon and orange.
0:41:27 > 0:41:30- Depends which bits break.- The lemon Daleks were always my favourite.
0:41:30 > 0:41:32- Exactly!- Love them.
0:41:33 > 0:41:37The towers require multiple batches of biscuits.
0:41:37 > 0:41:4110, 12, 14, 16, 18, 20, 22, 24, great.
0:41:41 > 0:41:44While watching to ensure they bake correctly...
0:41:44 > 0:41:46Both lots are going in the oven.
0:41:46 > 0:41:48..there are plenty of decorations to keep them busy.
0:41:48 > 0:41:54I'm making my macaroons, which are going to be sat on my structure.
0:41:55 > 0:41:58It's based on a cake stand, so I'm having several layers,
0:41:58 > 0:42:01and on different layers there'll be macaroons and sugared flowers,
0:42:01 > 0:42:04and I'm hopefully going to make little iced gem biscuits as well.
0:42:04 > 0:42:08So there'll be lots of nice, girly treats all over it.
0:42:08 > 0:42:09Very unlike me.
0:42:11 > 0:42:12I've tested it on friends
0:42:12 > 0:42:15and they've been very helpful taste testers.
0:42:15 > 0:42:18Frances aims to construct a biscuit haberdashery box,
0:42:18 > 0:42:20with a tower of buttons and beads.
0:42:20 > 0:42:23They've said I needed to put a bit more vanilla in my vanilla one.
0:42:23 > 0:42:25They really liked the ginger one
0:42:25 > 0:42:29and they liked the unusual nature of the peanut butter one.
0:42:32 > 0:42:35Not only do the biscuits need to be perfectly baked...
0:42:35 > 0:42:37Still leathery. That's way, way, way behind.
0:42:38 > 0:42:40..they also need to have time to cool
0:42:40 > 0:42:42before any construction can begin.
0:42:49 > 0:42:50They're not too bad.
0:42:52 > 0:42:53GLENN GIGGLES
0:42:53 > 0:42:56I would expect them to feel a little bit crisper,
0:42:56 > 0:43:01but I'm going to go with the colour and...hope.
0:43:03 > 0:43:05Last batch, done!
0:43:07 > 0:43:12Bakers, you've got an hour of tower left. One hour.
0:43:27 > 0:43:30It looks very precarious work.
0:43:32 > 0:43:36You've got some icing there. It will be glued together?
0:43:36 > 0:43:38Yeah.
0:43:39 > 0:43:41Oh, I feel sick making this!
0:43:42 > 0:43:46Beca, Christine and Howard are all using traditional royal icing
0:43:46 > 0:43:48to cement their towers together.
0:43:49 > 0:43:52As it gets taller, it gets more wobbly.
0:43:52 > 0:43:54But Rob is sticking with science.
0:43:54 > 0:43:56I'm gluing this together now.
0:43:58 > 0:44:02The sugar I'm using is a microwavable malt mix.
0:44:02 > 0:44:05Ow! Oh, God, that's hot.
0:44:05 > 0:44:10And this will become more sound as other things get glued to it.
0:44:10 > 0:44:13So this is your marker, this is how tall it's got to be?
0:44:13 > 0:44:16- Yeah.- That's a lot of biscuits. - Then I've got beads as well. So...
0:44:18 > 0:44:20OK, is that going to stay?
0:44:20 > 0:44:22I am slightly concerned, I have to say.
0:44:22 > 0:44:24Let it go, let's see. Those are nice.
0:44:27 > 0:44:28It's all good.
0:44:30 > 0:44:31Erm...
0:44:35 > 0:44:37This is very delicate.
0:44:41 > 0:44:43Hurray!
0:44:43 > 0:44:46OK, bakers, 30 minutes until Mary and Paul...
0:44:46 > 0:44:49- DALEK VOICE:- ..exterminate!
0:44:49 > 0:44:51Ooh, right, OK.
0:44:51 > 0:44:53I don't think that's going to happen.
0:45:04 > 0:45:06Maybe there's a little bit of action here.
0:45:06 > 0:45:08I need to put this buttercream on. Because it's curved,
0:45:08 > 0:45:11I can't really just use a palette knife, I need to use my hands.
0:45:11 > 0:45:14It just means I can get it in all the gaps.
0:45:18 > 0:45:21If you've got a problem with time, you can
0:45:21 > 0:45:24always go into your TARDIS and go back about four hours.
0:45:24 > 0:45:28If I had one of those, it'd be done by now!
0:45:30 > 0:45:34- They look really good. I mean, look at that!- I- made them.
0:45:41 > 0:45:4215 minutes, and check.
0:45:42 > 0:45:45I'm going to put some dried raspberry powder on the top.
0:45:45 > 0:45:48When I put freeze-dried raspberries on the tops of mine,
0:45:48 > 0:45:51it burnt, so what you could do is, I've got some edible glue
0:45:51 > 0:45:55or some egg white, and brush a little bit on once it's baked.
0:45:57 > 0:46:01Bakers, ten minutes on your towers. Ten minutes on your towers.
0:46:01 > 0:46:03Oh, ten minutes, oh, my God.
0:46:10 > 0:46:13Come on, push, push, push.
0:46:17 > 0:46:19Ooh...
0:46:19 > 0:46:20This is the hairy bit.
0:46:23 > 0:46:27Bakers, that's one minute to go, one minute to go on your towers.
0:46:39 > 0:46:42Yeah, you're OK. Ooh!
0:46:42 > 0:46:44Oh, no. Oh, God.
0:46:44 > 0:46:46OK, bakers, down tools, construction's over,
0:46:46 > 0:46:49put your bakes to the end of your benches and stand clear.
0:46:56 > 0:46:59Frances, hold it together, my love.
0:47:00 > 0:47:05No-one will notice, I'll just stand here while they're judging. Come on.
0:47:09 > 0:47:11I can't leave you just there.
0:47:11 > 0:47:12It's all right.
0:47:14 > 0:47:15If I leave, it won't stand up.
0:47:23 > 0:47:24OK...
0:47:27 > 0:47:29It's judgement time.
0:47:30 > 0:47:33Glenn, could you bring your Showstopper up, please? Thank you.
0:47:33 > 0:47:37It's definitely tall enough, it's colourful. Yeah.
0:47:37 > 0:47:39I'm quite pleased with that.
0:47:41 > 0:47:44- It does look quite impressive. - Thank you.
0:47:44 > 0:47:46The macarons look great. You've got a nice shine on there,
0:47:46 > 0:47:48bit of a foot as well.
0:47:54 > 0:47:57They've got a bit of chew in the middle, you've got them
0:47:57 > 0:48:01beautifully evenly baked, even those little ones, which is good.
0:48:01 > 0:48:03The shortbread's good. I like the taste of the chocolate,
0:48:03 > 0:48:06and the macarons are exceptional.
0:48:06 > 0:48:07Thank you.
0:48:15 > 0:48:19I think it's fun, it'd be great for a little girl's party.
0:48:19 > 0:48:21And it is quite stable, you can see that.
0:48:26 > 0:48:29- I don't like the flavour of the biscuit.- No? - Don't like the texture either.
0:48:29 > 0:48:32It's not quite a cookie, it's not quite a biscuit,
0:48:32 > 0:48:35- because it doesn't snap.- OK.
0:48:35 > 0:48:37But the macarons are exceptional.
0:48:47 > 0:48:50- You get the end.- Ooh.
0:48:50 > 0:48:52Ooh. I was worried when I came round
0:48:52 > 0:48:56that Viennese was never going to be a carrier for a structure.
0:48:56 > 0:48:57And it proved the point.
0:48:57 > 0:49:00You've got cracks all the way down every one of those layers.
0:49:00 > 0:49:03You only have to rub them lightly, and it all falls apart.
0:49:03 > 0:49:05It needed a little bit of extra work in it.
0:49:05 > 0:49:08But nice to see the two different coloured layers,
0:49:08 > 0:49:09it gives it a very nice effect.
0:49:11 > 0:49:13Howard.
0:49:13 > 0:49:16To be perfectly honest, I have no idea what that tastes like.
0:49:16 > 0:49:18Fingers crossed that it's OK.
0:49:22 > 0:49:23It's meticulous.
0:49:24 > 0:49:25It's totally different.
0:49:25 > 0:49:27Never seen anything like it before.
0:49:27 > 0:49:30I think it's impressive, it is a piece of art.
0:49:44 > 0:49:46I love that. That's clever.
0:49:46 > 0:49:48Tea is quite a difficult flavour to impart into anything,
0:49:48 > 0:49:50but to impart it into a biscuit,
0:49:50 > 0:49:52I think you've done well there, Howard.
0:49:52 > 0:49:56The flavours are there, but I do find it quite boring to eat.
0:49:56 > 0:49:58But full marks for design.
0:50:05 > 0:50:07Nervous, I am nervous.
0:50:07 > 0:50:11I feel like I have, hopefully, style, but not structure!
0:50:17 > 0:50:22The brief for this challenge was a tower.
0:50:22 > 0:50:24- Now, that tower has to stay up.- Yeah.
0:50:27 > 0:50:32The biscuits are beautifully baked. They're different thicknesses,
0:50:32 > 0:50:37different sizes, different finishes, but it has sadly collapsed.
0:50:37 > 0:50:40The flavour of the biscuits are good but it's like...
0:50:40 > 0:50:43- four hours, you made a load of biscuits.- Yeah.
0:50:47 > 0:50:50I achieved what I wanted to do.
0:50:50 > 0:50:53I THINK it looks like an alpine clock tower.
0:50:56 > 0:50:58I think that's stunning.
0:50:58 > 0:51:02You have made something that you could put on a tea-party table,
0:51:02 > 0:51:06and everybody would have a decent piece of shortbread.
0:51:06 > 0:51:09It's very cute. It's a good, strong structure as well.
0:51:17 > 0:51:20All the flavours are all good, texture's good,
0:51:20 > 0:51:22the bake's good, the look of them's good. Excellent.
0:51:28 > 0:51:32I wanted a Dalek, I promised a Dalek, I've got a Dalek.
0:51:39 > 0:51:43Well, it definitely looks like a Dalek, as we know.
0:51:43 > 0:51:45It's a little bit clumsy.
0:51:45 > 0:51:46Are these edible?
0:51:46 > 0:51:50No, but there is a cocktail stick through the middle.
0:51:50 > 0:51:51Well, there's the edible glue.
0:51:51 > 0:51:54Now, that, I would not like to come across.
0:52:11 > 0:52:14They're OK. That's probably the best I can do on the biscuits.
0:52:14 > 0:52:16I think the one on the top's the nicest one,
0:52:16 > 0:52:18the others are bland. Some are better than others.
0:52:18 > 0:52:22- Right, OK.- For the design, it's exactly what it should be.
0:52:22 > 0:52:25But when you actually come down to eating it, it's not such a joy.
0:52:33 > 0:52:36I'm so disappointed in myself because that bake had to save me,
0:52:36 > 0:52:39and clearly, I've messed it up completely.
0:52:42 > 0:52:44You almost feel you want to get hold of it
0:52:44 > 0:52:46and turn it upright and lick it.
0:53:04 > 0:53:08A lovely textured biscuit. Works very well with the white chocolate.
0:53:08 > 0:53:11- They tasted lovely, really good. - Oh, good.
0:53:11 > 0:53:16The orange comes through really well on the top, the texture of it...
0:53:16 > 0:53:18Is absolutely beautiful.
0:53:18 > 0:53:21Mmm. Great flavours, great texture. Well done.
0:53:21 > 0:53:22I'm shocked!
0:53:22 > 0:53:24- Well done, Ruby. - Thank you, Ruby.
0:53:40 > 0:53:43'Mary and Paul must now decide who will be this week's Star Baker
0:53:43 > 0:53:45'and who will be going home.'
0:53:45 > 0:53:48Where do you think people stand at the end of this challenge?
0:53:48 > 0:53:49Let's talk first about Glenn.
0:53:49 > 0:53:52His helter-skelter, well, it came together in the end, didn't it?
0:53:52 > 0:53:54It tasted good, it looked good.
0:53:54 > 0:53:57Christine has had a really cracking week, in the main.
0:53:57 > 0:54:01I thought she did magnificently. Not only did it look stunning -
0:54:01 > 0:54:04practically, there was a tea for the family.
0:54:04 > 0:54:09Now, Frances was also having a very good weekend until today.
0:54:09 > 0:54:13The most important thing is to produce a tower. Well, it fell.
0:54:13 > 0:54:15Kimberley had a slight roller coaster.
0:54:15 > 0:54:17Those Viennese weren't baked properly.
0:54:17 > 0:54:19You could rub it and it was still paste.
0:54:19 > 0:54:21Does that put her in the danger zone?
0:54:21 > 0:54:23You could throw her down there, yeah.
0:54:23 > 0:54:25Howard was down there as we approached this challenge.
0:54:25 > 0:54:27Has he done enough?
0:54:27 > 0:54:28I was highly impressed with this.
0:54:28 > 0:54:32I wasn't mad about it, but I do think the actual structure
0:54:32 > 0:54:36was beautiful, very well thought out.
0:54:36 > 0:54:39- Rob gave us a Dalek. - But I didn't really want to eat it.
0:54:39 > 0:54:41A lot of the components, you couldn't eat anyway.
0:54:41 > 0:54:43You ate a lot of glue, Mary.
0:54:43 > 0:54:46And actually, the edible glue just tastes of nothing.
0:54:46 > 0:54:47It was a bit scruffy,
0:54:47 > 0:54:51but I admire the ability of the guy to do it anyway in biscuit.
0:54:51 > 0:54:54I thought that Ruby today had a bit of a saviour.
0:54:54 > 0:54:58Has she done enough to keep herself out of the danger zone?
0:54:58 > 0:55:00That's for Mary and I to discuss.
0:55:00 > 0:55:02We'll leave you to decide.
0:55:02 > 0:55:04I just need to take some of these biscuits for scientific analysis.
0:55:04 > 0:55:06Have a dunker, mate. Have a dunker.
0:55:19 > 0:55:23Well done, bakers. I'm sure you all feel pretty exhausted.
0:55:23 > 0:55:26You've been stalwart and brilliant across the board, so well done.
0:55:26 > 0:55:28I'm the messenger of good news.
0:55:28 > 0:55:32Paul and Mary have decided who's going to be this week's Star Baker.
0:55:32 > 0:55:35This baker's provided some truly wonderful stuff for us to eat
0:55:35 > 0:55:37this weekend, so thank you very much.
0:55:37 > 0:55:40And I would personally like to book myself in
0:55:40 > 0:55:43to the Bavarian Christmas Shortbread House
0:55:43 > 0:55:45for about two months.
0:55:45 > 0:55:47- Christine, you are Star Baker. - Well done.
0:55:52 > 0:55:55I get to be the bearer of bad news this week.
0:55:55 > 0:55:58As you know, we do have to lose one of you...
0:56:00 > 0:56:04..and the person we're saying goodbye to today is...
0:56:09 > 0:56:10..Rob.
0:56:11 > 0:56:13No prob.
0:56:13 > 0:56:16- Oh, Rob, you will be a very sad loss.- We'll miss you.
0:56:16 > 0:56:18- Sandwich.- Sandwich, give me that sandwich.
0:56:18 > 0:56:21My ambitions when I came in were to win Star Baker once,
0:56:21 > 0:56:23not get kicked out in the first round,
0:56:23 > 0:56:25and to win one of the technicals.
0:56:25 > 0:56:28I did all three of those, so that's fine, and mainly to have some fun.
0:56:28 > 0:56:29We will miss you.
0:56:29 > 0:56:31OK, I'll miss it too.
0:56:31 > 0:56:35It is always a difficult decision who is going to leave.
0:56:35 > 0:56:38Rob started off a proper scientist, very meticulous,
0:56:38 > 0:56:41but that's really where he stayed.
0:56:41 > 0:56:44- Dead lucky.- I know, I know.
0:56:44 > 0:56:47'I do feel that I've been saved by the Showstopper yet again.'
0:56:47 > 0:56:49Oh, I just don't want to be in that position again.
0:56:49 > 0:56:52- And you just pulled it out, didn't you?- I'm so glad.
0:56:52 > 0:56:55I'm pleased they like my bakes more than I seem to, so that's good.
0:56:55 > 0:56:59I'd already booked my cab home, so...
0:56:59 > 0:57:00Well done.
0:57:00 > 0:57:01I think it's kind of told me that
0:57:01 > 0:57:05I need to be a bit more careful and think things through really clearly.
0:57:05 > 0:57:07Please, not the design.
0:57:07 > 0:57:10It is emotional, really, really emotional.
0:57:10 > 0:57:13I think I was dreading the moment the biscuit dropped on the floor.
0:57:13 > 0:57:16I feel like I've been on Glenn's helter-skelter.
0:57:19 > 0:57:25I'm feeling so happy, and so pleased, and surprised.
0:57:25 > 0:57:26I don't really do biscuits
0:57:26 > 0:57:29and I've had the week from hell at school, and haven't been able
0:57:29 > 0:57:32to practise anything, so I'm really proud of myself.
0:57:34 > 0:57:36Just so pleased I've got past the halfway point now,
0:57:36 > 0:57:38and, yeah, completely over the moon, absolutely.
0:57:38 > 0:57:41Halfway through, that'll do me. I can go on holiday now.
0:57:41 > 0:57:43Come back for the final.
0:57:43 > 0:57:45I'm going to take a few days off from baking,
0:57:45 > 0:57:47I suspect that's fairly normal.
0:57:47 > 0:57:49I think I'll go home and boil something.
0:57:49 > 0:57:51But it won't be suet.
0:57:51 > 0:57:53'Next time...'
0:57:53 > 0:57:55Come on!
0:57:55 > 0:57:56That's good, get out the tension.
0:57:56 > 0:57:59'..the bakers must rise to the challenge of sweet dough.'
0:57:59 > 0:58:02I just thought, let's use a bit of booze.
0:58:02 > 0:58:04'With signature tea loaves...
0:58:04 > 0:58:06It's like a little bottom.
0:58:06 > 0:58:08Got to go naughty sometimes.
0:58:08 > 0:58:09'..Paul's twisted technical...'
0:58:09 > 0:58:11- You're very cruel.- Oh, yes.
0:58:11 > 0:58:13'..apricot couronne...'
0:58:13 > 0:58:15Am I reading this right? Oh, gosh.
0:58:15 > 0:58:17'..and 168...'
0:58:17 > 0:58:19I've never known buns that big.
0:58:19 > 0:58:21'..showstopping sweet buns.'
0:58:21 > 0:58:23There's going to be no panic.
0:58:23 > 0:58:24Who am I kidding?
0:58:24 > 0:58:26'But whose dough will be sweetest?'
0:58:26 > 0:58:29- Those are monsters. - How beastly are they?- Very.
0:58:29 > 0:58:30'And whose bake off...'
0:58:30 > 0:58:31It's gone...plop.
0:58:31 > 0:58:34'..is about to come to a bitter end?'
0:58:34 > 0:58:37I might as well be doing this entire challenge like this,
0:58:37 > 0:58:39because that is how much of an idea I have.
0:58:55 > 0:58:59Subtitles by Red Bee Media Ltd