0:00:02 > 0:00:04- Hey.- Come this way.- This is good, this is very good.
0:00:04 > 0:00:07We have got 12 oven-fresh bakers raring to get into the tent
0:00:07 > 0:00:11with just a mere 30 challenges between them and the title.
0:00:11 > 0:00:15Plus two meticulous judges - Queen Mary Berry and that angry man
0:00:15 > 0:00:18with the expensive blue contact lenses - can't remember his name.
0:00:18 > 0:00:20- Welcome... - BOTH: To The Great British Bake Off!
0:00:20 > 0:00:24Thousands of people applied, hoping to reach the Bake Off tent.
0:00:24 > 0:00:29It's been quite a while coming - now, today, it starts.
0:00:29 > 0:00:33Just 12 have made it through, and over the next ten weeks...
0:00:33 > 0:00:36I'm just most excited about being in the tent.
0:00:36 > 0:00:39To walk in there, have your station, see your ingredients,
0:00:39 > 0:00:41see your recipe.
0:00:41 > 0:00:44Their baking will be scrutinised, whatever their experience.
0:00:44 > 0:00:46'I've been baking for 60 years.'
0:00:46 > 0:00:50I suppose I'm having my chance at last, aren't I?
0:00:50 > 0:00:53'The thing that worries me the most is probably opening the oven'
0:00:53 > 0:00:55and realising I've burnt everything.
0:00:55 > 0:00:57The Bake Off judges, Mary and Paul...
0:00:57 > 0:00:59I don't know how she's going to recover that.
0:00:59 > 0:01:02..have prepared 30 brand-new challenges.
0:01:02 > 0:01:04'Been aware of Mary Berry for a long time,'
0:01:04 > 0:01:08so quite looking forward to having her taste my wares, if you like.
0:01:08 > 0:01:09'If I'm given the opportunity,'
0:01:09 > 0:01:12I will give Mr Hollywood a run for his money I think.
0:01:12 > 0:01:15Each new challenge has been carefully designed...
0:01:15 > 0:01:17Fill your boots.
0:01:17 > 0:01:19..to reveal who is a brilliant baker...
0:01:19 > 0:01:21See what everyone else is doing.
0:01:21 > 0:01:23..and who had the judgment...
0:01:23 > 0:01:25Come on!
0:01:25 > 0:01:29..to deliver perfect cakes, breads, biscuits and desserts.
0:01:29 > 0:01:31Do you like my offcuts?
0:01:31 > 0:01:34You've got one of the best-tasting offcuts in the business.
0:01:34 > 0:01:36Those who fall short will be asked to leave.
0:01:38 > 0:01:39Those who excel...
0:01:39 > 0:01:42I think it's all right. Miracle!
0:01:42 > 0:01:43..will be named Star Baker.
0:01:43 > 0:01:45I've got the shakes!
0:01:46 > 0:01:48But who will make it through...
0:01:48 > 0:01:50Absolutely no idea.
0:01:50 > 0:01:52..and be crowned the winner...
0:01:52 > 0:01:54Come on, Diana. High-five me!
0:01:54 > 0:01:56..of the Great British Bake Off?
0:01:56 > 0:01:58Are you worried about this?
0:02:20 > 0:02:23This year we've travelled to the Royal County of Berkshire.
0:02:23 > 0:02:25We've rowed down the River Lambourn,
0:02:25 > 0:02:27unloaded the mixing bowls
0:02:27 > 0:02:31and pitched the Bake Off tent among the hidden gardens of Welford Park.
0:02:33 > 0:02:36It's already time for a lie-down.
0:02:36 > 0:02:41So, the definition of cakes. Well, they can be large or extra-large.
0:02:41 > 0:02:46- They can be plain or fancy. Light or fruity. A bit like us.- Mmm.
0:02:46 > 0:02:48And they can also be kept in a hermetically sealed box
0:02:48 > 0:02:50for up to three days.
0:02:50 > 0:02:53Unlike us because we can only really do two before we go off.
0:02:53 > 0:02:56- Don't put me in a box.- It's either that or the love dungeon with Paul.
0:02:56 > 0:02:58- I'll take the box.- Me too.- Yeah.
0:02:58 > 0:03:02The first of this week's three challenges involves the ultimate
0:03:02 > 0:03:03in cake-based gymnastics.
0:03:03 > 0:03:06Bakers, welcome to the Bake Off tent!
0:03:06 > 0:03:10Today, you've got your first ever signature challenge,
0:03:10 > 0:03:16and Paul and Mary would love you to make your very best swiss roll.
0:03:16 > 0:03:18Now there are two ways to make a swiss roll -
0:03:18 > 0:03:20first of all you push Roger Federer down a hill,
0:03:20 > 0:03:23secondly a lovely thing involving sponge and jam.
0:03:23 > 0:03:25Indeed. But the crucial feature
0:03:25 > 0:03:29is the very tight roll, which creates the swirl.
0:03:29 > 0:03:31That signature swirl. There's a mime for you.
0:03:31 > 0:03:34OK? You've got two and a half hours, very good luck everybody.
0:03:34 > 0:03:37- On your marks...- Get set...- Bake!
0:03:41 > 0:03:44# It's only a cake, it's only a cake
0:03:44 > 0:03:48# Keep telling myself it's only a cake! #
0:03:48 > 0:03:49Baking. We know how to bake, don't we?
0:03:49 > 0:03:51We do. Only thing we know!
0:03:52 > 0:03:55'brand-new year, 12 new bakers.'
0:03:55 > 0:03:57I can't wait to see what they're all like.
0:03:57 > 0:04:01I've been baking for a really long time but I'm still learning
0:04:01 > 0:04:04and do you know, I learn from our bakers
0:04:04 > 0:04:08so I shall be there seeing what I can absorb too.
0:04:08 > 0:04:11Swiss rolls are a great first Signature Challenge.
0:04:11 > 0:04:13The key thing is - choose your filling carefully,
0:04:13 > 0:04:16whether you're going to put coffee in it, or a buttercream,
0:04:16 > 0:04:18make sure your filling is not too wet.
0:04:18 > 0:04:21Then the whole thing together as you roll up will be perfectly
0:04:21 > 0:04:23aligned and you'll get that symmetry
0:04:23 > 0:04:25when you cut down through your swiss roll.
0:04:25 > 0:04:28This swiss roll was the Sunday treat at home.
0:04:28 > 0:04:31No matter what, we had to be home for Mother's swiss roll.
0:04:31 > 0:04:34Diana joined the WI when she was just 13.
0:04:34 > 0:04:37Three years later, she met her husband Malcolm.
0:04:37 > 0:04:41They live in Shropshire and have been married for 53 years.
0:04:42 > 0:04:45Her mum's simple tea swiss roll is filled with lemon curd.
0:04:45 > 0:04:50My daughters said, "Keep calm, Mother!" So...
0:04:50 > 0:04:54"Treat it as if you were in a school exam and read all the question."
0:04:54 > 0:04:57SHE LAUGHS
0:04:57 > 0:04:59Good morning.
0:04:59 > 0:05:00Hello. You all right?
0:05:00 > 0:05:02Morning, Luis. Tell us about your swiss roll.
0:05:02 > 0:05:04I am making a Spanish swiss roll.
0:05:04 > 0:05:06The sponge is orange and aniseed flavoured
0:05:06 > 0:05:10cos my mum used to make a lot of baking with aniseed, being Spanish.
0:05:10 > 0:05:12And I've also got honey from my bees,
0:05:12 > 0:05:14- which I keep bees.- Your own bees! - Yes.
0:05:14 > 0:05:17Luis trained as a graphic designer and lives in Stockport.
0:05:17 > 0:05:21His wife Louise gave him his first beehive eight years ago.
0:05:21 > 0:05:24He now has four in his garden, four in his allotment
0:05:24 > 0:05:26and one at his caravan.
0:05:26 > 0:05:28His honey will be whipped into the cream
0:05:28 > 0:05:30that will top his orange and aniseed roll.
0:05:30 > 0:05:32How much aniseed are you going to put in?
0:05:32 > 0:05:35- Only about 15 grams. Just enough. - And are you going to be careful?
0:05:35 > 0:05:37Aniseed is such a pungent flavour.
0:05:37 > 0:05:40- It is and you don't want it numbing your mouth too much.- Exactly.
0:05:40 > 0:05:42- I don't want to feel as though I'm in a dentist.- No. So...- OK.
0:05:43 > 0:05:47The cardamom seeds, I'm just trying to make them a little bit
0:05:47 > 0:05:50and make them a tiny bit of powder and when this is ready,
0:05:50 > 0:05:51I'm going to put it in.
0:05:51 > 0:05:54I love to eat these but I have never made them.
0:05:54 > 0:05:56It was a learning curve.
0:05:56 > 0:05:59Chetna lives in Broadstairs in Kent with her husband Gurav,
0:05:59 > 0:06:02four-year-old son and six-year-old daughter.
0:06:02 > 0:06:05They've all tried her cardamom, pistachio and coffee swiss roll -
0:06:05 > 0:06:09the first she's ever attempted.
0:06:09 > 0:06:11In India, most sweets would have a touch of cardamom
0:06:11 > 0:06:14so I'm just using what I've grown up eating.
0:06:14 > 0:06:16Home cooking, if you can say.
0:06:16 > 0:06:18A swiss roll is traditionally a fatless sponge
0:06:18 > 0:06:22made of a basic mix of sugar, flour and eggs.
0:06:22 > 0:06:25I'm just whisking up my egg whites with caster sugar in
0:06:25 > 0:06:27for the base of my swiss roll sponge.
0:06:27 > 0:06:32And I need these in peaks, which I think I'm nearly at.
0:06:32 > 0:06:33But not quite. Come on!
0:06:36 > 0:06:38Claire lives in Cheshire with her husband Carl,
0:06:38 > 0:06:40and their bull mastiff Trevor.
0:06:40 > 0:06:43Her chocolate orange swiss roll is filled with orange jelly
0:06:43 > 0:06:45and decorated with a milk chocolate orange tree.
0:06:45 > 0:06:48- CLAIRE:- My dad absolutely loves orange-flavoured chocolate.
0:06:48 > 0:06:50Every Father's Day, that's all he gets.
0:06:50 > 0:06:51We did try to be more creative,
0:06:51 > 0:06:54but now we just throw him some orange-flavoured chocolate!
0:06:54 > 0:06:56So it's kind of inspired by my dad really.
0:06:57 > 0:07:00My swiss roll is going to be a pistachio praline sponge with
0:07:00 > 0:07:03a strawberry jam and pistachio cream through it.
0:07:03 > 0:07:05There's a lot of flavours going on.
0:07:05 > 0:07:08It's mainly pistachio and strawberry just in as many different
0:07:08 > 0:07:09guises as I could get them.
0:07:09 > 0:07:12Has it got that colourful sort of green, nuclear kind of tang to it?
0:07:12 > 0:07:13I'm going to extra-green it.
0:07:13 > 0:07:15Richard's a builder.
0:07:15 > 0:07:16Born and raised in north London,
0:07:16 > 0:07:19he's the fourth generation in the family business.
0:07:19 > 0:07:21The outside of his pistachio and strawberry swiss roll
0:07:21 > 0:07:23is a tribute to his daughters.
0:07:23 > 0:07:26I've just mixed up a pink mixture of my main sponge.
0:07:26 > 0:07:28I'm very lucky to have two daughters,
0:07:28 > 0:07:31so everything in our house has become pink.
0:07:31 > 0:07:33So, yeah, I'm well-versed in flowers now.
0:07:33 > 0:07:38Richard isn't the only one attempting to pattern his sponge.
0:07:38 > 0:07:40I am baking my design into the Swiss roll.
0:07:40 > 0:07:44It's a Japanese thing traditionally called...
0:07:47 > 0:07:48..Kawaii?
0:07:48 > 0:07:51Jordan lives in Nottingham with his girlfriend Bonnie
0:07:51 > 0:07:53and works for a fruit machine company as an IT manager.
0:07:53 > 0:07:57His Japanese-inspired kawaii swiss roll
0:07:57 > 0:07:59will be filled with strawberries and creme patissiere.
0:07:59 > 0:08:02What I found out at home is that too much pink
0:08:02 > 0:08:04takes many, many hours to freeze,
0:08:04 > 0:08:06and the only time I've got it to look beautiful at home
0:08:06 > 0:08:08was either when I used a tiny amount of pink
0:08:08 > 0:08:10or when I freeze it for about four hours!
0:08:10 > 0:08:13As I've got two-and-a-half hours, that's not enough time.
0:08:13 > 0:08:15Freezing should ensure that the pattern
0:08:15 > 0:08:17keeps its shape during baking.
0:08:17 > 0:08:19I'm just going to pop this in the freezer.
0:08:19 > 0:08:22But one baker is heading straight for the oven.
0:08:22 > 0:08:24There we go, three minutes in the oven.
0:08:26 > 0:08:27Who wants to do some sugar?
0:08:27 > 0:08:28CHILDREN: Me!
0:08:28 > 0:08:31Enwezor is a business consultant and lives in Portsmouth
0:08:31 > 0:08:33with his wife Karen and their four children.
0:08:33 > 0:08:35And one more, I think.
0:08:35 > 0:08:37Their favourite Swiss meringue buttercream
0:08:37 > 0:08:39will fill his floral swiss roll.
0:08:39 > 0:08:41PAUL: How big is this going to be?
0:08:41 > 0:08:42I've got to be careful.
0:08:42 > 0:08:45- I've done it in the past but put too much in, because I'm greedy.- Yeah.
0:08:45 > 0:08:46And I can't put too many raspberries in
0:08:46 > 0:08:48or else it makes it too big as well, so...
0:08:48 > 0:08:50There is no such thing as too big, not in my world.
0:08:50 > 0:08:54You've got to get the spiral in the middle in proportion to the
0:08:54 > 0:08:57sponge - if you've got too much in the middle, you don't
0:08:57 > 0:08:58get the lovely Catherine wheel.
0:08:58 > 0:09:00It should be balanced, you should see some layers.
0:09:04 > 0:09:06Fingers crossed, fingers crossed.
0:09:08 > 0:09:11The delicate thin sponge of a Swiss roll bakes in just minutes.
0:09:12 > 0:09:15So tempted just to watch it for the whole time whilst it's baking!
0:09:15 > 0:09:18TIMER BEEPS
0:09:18 > 0:09:19Go.
0:09:19 > 0:09:21I never use a timer at home.
0:09:23 > 0:09:24SHE INHALES DEEPLY
0:09:26 > 0:09:27It's such a small range
0:09:27 > 0:09:29where you can go over so easily,
0:09:29 > 0:09:31and I have burnt some.
0:09:32 > 0:09:34Kate is a furniture restorer and lives in Brighton
0:09:34 > 0:09:36with her five-year-old daughter Eloise.
0:09:36 > 0:09:40Her red velvet swiss roll is filled with white chocolate buttercream
0:09:40 > 0:09:42and topped with white chocolate flowers.
0:09:42 > 0:09:44It's different ovens. You never know.
0:09:44 > 0:09:47So I've given myself between six and ten minutes.
0:09:48 > 0:09:49Not ready.
0:09:49 > 0:09:54The sponge for a swiss roll requires a texture like no other cake.
0:09:54 > 0:09:55Nothing else to do.
0:09:55 > 0:09:58I'd be gardening at home and forget about it.
0:09:58 > 0:10:00It must be only just baked -
0:10:00 > 0:10:04any more, and it won't be moist enough to roll without cracking.
0:10:04 > 0:10:08So I've done it for ten minutes and I've found that it's overdone,
0:10:08 > 0:10:10but less than that, it's raw.
0:10:12 > 0:10:13Done. We're ready.
0:10:24 > 0:10:29It's just on the edge, yeah. It's literally a few seconds.
0:10:29 > 0:10:31You can smell the aniseed.
0:10:31 > 0:10:33- Ah-h!- Anise!
0:10:33 > 0:10:37That's one very sexy sauna.
0:10:37 > 0:10:38Thank you.
0:10:40 > 0:10:42Still going to give it half a minute.
0:10:42 > 0:10:45It kind of springs back when I touch it, which is good.
0:10:45 > 0:10:49And now I'm going to roll it up when it's hot.
0:10:49 > 0:10:53At just 17, Martha is the tent's youngest ever baker.
0:10:53 > 0:10:55She's had to juggle practising for the Bake Off
0:10:55 > 0:10:58with studying for her AS levels.
0:10:58 > 0:11:02Her tiramisu swiss roll is topped with a row of macadamia nut brittles.
0:11:02 > 0:11:04I think if you roll it when it's hot,
0:11:04 > 0:11:07it's less likely to crack because of all the different proteins
0:11:07 > 0:11:09and stuff are still hot and they all move around,
0:11:09 > 0:11:12whereas when it's cold, it's more likely to crumble,
0:11:12 > 0:11:15which is why I roll mine up when it's hot.
0:11:15 > 0:11:17But it's really hot!
0:11:18 > 0:11:21The judges are looking for a tight and clearly defined roll.
0:11:21 > 0:11:24They'll be appearing any second now.
0:11:24 > 0:11:28Half of the bakers have decided to pre-roll straight from the oven
0:11:28 > 0:11:29before adding any fillings.
0:11:29 > 0:11:33I'm just going to make a little slash, then it draws tightly.
0:11:33 > 0:11:36One baker likes it even tighter.
0:11:36 > 0:11:37Why have you done that?
0:11:37 > 0:11:39Because if you score it, it prevents it cracking,
0:11:39 > 0:11:40I think, when you roll it.
0:11:40 > 0:11:42- I want to see you do this then. - OK, right.
0:11:42 > 0:11:44We're not standing here for the next ten minutes, Mary.
0:11:44 > 0:11:46This is a new theory to me. I haven't seen this.
0:11:46 > 0:11:50- God, you're doing multiple scoring. - Oh, yeah.- Iain, it's not a squid!
0:11:50 > 0:11:52Iain grew up in Belfast but now lives in London
0:11:52 > 0:11:54and is a construction engineer.
0:11:54 > 0:11:57His apricot and basil swiss roll
0:11:57 > 0:12:00is filled with a mascarpone and white chocolate cream.
0:12:00 > 0:12:03This is one of the most monitored rolls
0:12:03 > 0:12:05in the history of swiss roll making.
0:12:10 > 0:12:11Mmm!
0:12:21 > 0:12:24Mary, don't be inscrutable - be loving!
0:12:24 > 0:12:27- Leave him alone. Thank you very much indeed.- Thank you.
0:12:29 > 0:12:33You've got one hour left to roll yourself to Switzerland.
0:12:34 > 0:12:36Sorry!
0:12:36 > 0:12:39The bakers' next hurdle is perfecting their filling.
0:12:39 > 0:12:43Just preparing a morello cherry jam. It's a Black Forest roll.
0:12:43 > 0:12:45I can't say it's a Black Forest swiss roll
0:12:45 > 0:12:48because the Black Forest is not in Switzerland.
0:12:48 > 0:12:49It's in Germany.
0:12:49 > 0:12:52It's in Deutschland, like where my dog comes from!
0:12:52 > 0:12:55Norman's a retired merchant navy radio operator
0:12:55 > 0:12:58who lives in Buckie in the north-east of Scotland
0:12:58 > 0:13:00with his wife Iris and his schnauzer Lucy.
0:13:00 > 0:13:03Not only is he a passionate traditional baker,
0:13:03 > 0:13:05but he's also a keen potter
0:13:05 > 0:13:07and today Norman's Black Forest swiss roll
0:13:07 > 0:13:11will be presented on something never seen before on Bake Off.
0:13:11 > 0:13:13- Don't tell me you made it. - I did, yes.
0:13:13 > 0:13:15- Let me have a look at that. - That's a skateboard.
0:13:15 > 0:13:17What do you normally do, a sponge on a segway?
0:13:17 > 0:13:19Do you always serve things on a...
0:13:19 > 0:13:21I've done it on a segway, yes, now and again.
0:13:21 > 0:13:24The idea of the flavours of a Black Forest in a swiss roll
0:13:24 > 0:13:26ticks all the boxes for me.
0:13:26 > 0:13:28Will you be wearing lederhosen when you serve it
0:13:28 > 0:13:30- to complete the full effect?- Jawohl.
0:13:30 > 0:13:34A traditional swiss roll is rarely decorated...
0:13:34 > 0:13:36I'm going to make the brittle.
0:13:36 > 0:13:39..something most of this year's bakers are planning to ignore.
0:13:39 > 0:13:43- Those look smart.- Oh, no. Don't pick them up. They're setting.
0:13:43 > 0:13:45I'm just making a simple syrup.
0:13:45 > 0:13:47I've got nuts in the oven, but once the sugar's melted
0:13:47 > 0:13:50I've got to drop the nuts in and then reheat it.
0:13:51 > 0:13:54And then it should go nice and toffee and golden,
0:13:54 > 0:13:57or it might go white and crumbly and horrible...
0:14:00 > 0:14:01..which has happened...
0:14:02 > 0:14:03..more than once.
0:14:04 > 0:14:06Nancy lives in Lincolnshire
0:14:06 > 0:14:09and has five children and eight grandchildren.
0:14:09 > 0:14:11Baking keeps her hens very busy.
0:14:11 > 0:14:15She plans to top her family's favourite coffee swiss roll
0:14:15 > 0:14:17with chewy caramelised hazelnuts.
0:14:17 > 0:14:20- It's gone a bit dry, Nancy, hasn't it?- Dry nuts.- Dry nuts.- Yeah.
0:14:20 > 0:14:24- Should it be...- That should be like toffee!- Nuts in a liquid.
0:14:24 > 0:14:26So what I'm going to do, this is just between you and I.
0:14:26 > 0:14:29- Yes, no-one else will know.- They don't need to know, those other two.
0:14:29 > 0:14:30I'm going to blitz that to a powder.
0:14:30 > 0:14:34What I'm loving, Nancy, is you don't seem remotely worried about this.
0:14:34 > 0:14:35Are you worried about this?
0:14:38 > 0:14:39OK, bakers.
0:14:39 > 0:14:43That's quinze minutes or zwanzig Minuten on your swiss rolls,
0:14:43 > 0:14:45depending on which part of Switzerland you're in.
0:14:45 > 0:14:47Ta-da!
0:14:47 > 0:14:50Right, here's the tricky bit, where I'm going to try
0:14:50 > 0:14:52and roll it in one piece.
0:14:52 > 0:14:54I'm just going for it!
0:15:00 > 0:15:02This is the momento!
0:15:13 > 0:15:14It's cracking a bit.
0:15:15 > 0:15:17Looking all right so far.
0:15:27 > 0:15:28There we go.
0:15:37 > 0:15:39Ta-da!
0:15:40 > 0:15:45Are there going to be any cracks? No! I'm happy with that.
0:15:45 > 0:15:47It's split a bit.
0:15:47 > 0:15:49HE GROWLS
0:15:56 > 0:15:57HE SIGHS
0:15:57 > 0:16:00I've just had this crack, which is not helping at all.
0:16:00 > 0:16:02Oh, well, a bit of cream on top?
0:16:04 > 0:16:06Oh, no, it's split!
0:16:09 > 0:16:12Yeah, looks quite good. I'll have a taste of it in a minute.
0:16:14 > 0:16:17By my Swiss watch, one minute precisely -
0:16:17 > 0:16:19one minute to go on this challenge!
0:16:28 > 0:16:32I'm going to dust it with sugar so it gives, erm, stripes.
0:16:35 > 0:16:37No-one will ever know...
0:16:56 > 0:16:58- Stop the shake.- Sorry.
0:16:58 > 0:17:00Stop the shakes, OK. It's looking good.
0:17:00 > 0:17:04- Oh, no, it's falling out!- It's looking good, no, it's looking good.
0:17:04 > 0:17:06Left them too long!
0:17:16 > 0:17:18I've got the shakes!
0:17:24 > 0:17:25Covering up the cracks.
0:17:31 > 0:17:36OK, bakers. Time's up. Well done, your first challenge is over.
0:17:36 > 0:17:40I hope you all win, I'm maintaining strict Swiss neutrality.
0:17:40 > 0:17:42My goodness.
0:17:42 > 0:17:45I'm a little bit nervous about what the judges are going to think,
0:17:45 > 0:17:47just because it's Paul and Mary!
0:17:52 > 0:17:55The bakers will now have their creations judged by Paul
0:17:55 > 0:17:57and Mary for the very first time.
0:18:03 > 0:18:05- Hello, Martha.- Hello!
0:18:05 > 0:18:07So, I love the decoration, I think
0:18:07 > 0:18:09the actual shape of the swiss roll is good.
0:18:09 > 0:18:12Not much of a roll though, there's not much of a swirl in there.
0:18:13 > 0:18:15SHE CHUCKLES
0:18:15 > 0:18:17So mean.
0:18:19 > 0:18:23The sponge has an excellent flavour, and it's beautifully soft.
0:18:23 > 0:18:26The flavour of the alcohol coming through is perfectly balanced
0:18:26 > 0:18:28with the flavour of the cream and the sponge.
0:18:28 > 0:18:31- But, overall, that tastes fantastic. - Yeah.
0:18:34 > 0:18:36I like the decoration on it.
0:18:36 > 0:18:38It looks a little bit under-baked,
0:18:38 > 0:18:42and the raspberry is bleeding into the sponge.
0:18:42 > 0:18:44Therefore, you're not getting the definition.
0:18:48 > 0:18:50So beautiful.
0:18:50 > 0:18:53The flavours are good, the cardamom doesn't come through till
0:18:53 > 0:18:56you've just finished and it's just the right amount.
0:18:57 > 0:18:58I love what you've done
0:18:58 > 0:19:00to the strawberries on there, I think it works.
0:19:00 > 0:19:02It's very trifle-ly.
0:19:02 > 0:19:05It is just so moist, everything is running into each other.
0:19:07 > 0:19:10It looks as classic as I can remember.
0:19:10 > 0:19:12It hasn't been rolled quite tight enough,
0:19:12 > 0:19:16and if you'd put the lemon curd with some cream it would give you
0:19:16 > 0:19:18- just a little bit more hold together.- Yes, yes.
0:19:25 > 0:19:26HE COUGHS
0:19:26 > 0:19:30The orange is coming through, the cream is a little bit nondescript.
0:19:30 > 0:19:33I quite like the cream. LAUGHTER
0:19:33 > 0:19:37You stand up for what you think's right. You're wrong, but I'll tell you what it is.
0:19:37 > 0:19:42- A matter of opinion! - The orange is so strong that no matter what you put with it...- Yeah.
0:19:42 > 0:19:44..it's going to get kicked into touch.
0:19:46 > 0:19:48- You know where you went wrong. - Yes.
0:19:48 > 0:19:51Your theory of putting all those cuts across...
0:19:51 > 0:19:54- All the way along, yeah.- ..I don't think it helps one little bit.
0:19:54 > 0:19:57- It actually makes it into a fold rather than a spiral. - Yeah, it does.
0:20:00 > 0:20:02A bit of a spiral there!
0:20:02 > 0:20:05It's pretty good, isn't it? I like that.
0:20:05 > 0:20:07The crunch of the nuts on the outside with the coffee
0:20:07 > 0:20:10and the sponge together works extremely well.
0:20:15 > 0:20:18Sponge is lovely. The flavour of the cherry has come through.
0:20:18 > 0:20:20It's just a bit bold, and a bit fat, and a bit big.
0:20:20 > 0:20:23- Bold, fat and big, Norman. - It's for men.
0:20:27 > 0:20:29Oh, my days.
0:20:29 > 0:20:32This one's got a nice swirl. It does look good.
0:20:32 > 0:20:35You've got that tartness coming from the oranges, that honey,
0:20:35 > 0:20:38the aniseed, I think it works phenomenally well.
0:20:42 > 0:20:44It's got wonderful decoration.
0:20:44 > 0:20:47The swirl that you've got is probably one of the best ones
0:20:47 > 0:20:49we've got here today.
0:20:49 > 0:20:51- It's too dry.- It is dry.- Is it?
0:20:51 > 0:20:53Hmm. Huh!
0:20:53 > 0:20:56It's too dry and that's why it's cracked.
0:20:56 > 0:20:58- Yeah. Yeah. - You left it in there too long.
0:21:06 > 0:21:10I think what you've done with the decoration is impressive. What's your job?
0:21:10 > 0:21:11- I'm a builder.- Right, OK.
0:21:11 > 0:21:13- I laid...- The structure of it looks pretty good -
0:21:13 > 0:21:17- I like what you've done with that. - You've got a lovely spiral here.
0:21:22 > 0:21:24That...
0:21:25 > 0:21:28- ..is fantastic.- Whoa. Oh, my God.
0:21:28 > 0:21:32The sharpness coming through, the sponge, the pistachios, the decoration.
0:21:32 > 0:21:36- You've got a winner there.- You're a builder? You're in the wrong job, mate.
0:21:36 > 0:21:37You're seriously in the wrong job.
0:21:37 > 0:21:39- Thank you so much.- Very, very lovely.
0:21:44 > 0:21:46I'm near the bottom I would say,
0:21:46 > 0:21:51because things have to taste good and a dry sponge is NEVER good.
0:21:51 > 0:21:53Oh, I could do with a lie-down.
0:21:53 > 0:21:55It was so stressful in the lead-up,
0:21:55 > 0:21:58and just to get nice comments was just a real joy, it was lovely.
0:21:58 > 0:22:00The game plan now is a bit more focused.
0:22:00 > 0:22:03I think it was a bit too laid-back.
0:22:03 > 0:22:07I'm just really disappointed with myself.
0:22:07 > 0:22:09I don't know why I'm crying over cake.
0:22:16 > 0:22:20Everyone was able to plan and practise for their first cake.
0:22:21 > 0:22:24The second is a complete mystery.
0:22:25 > 0:22:28This is your first technical challenge.
0:22:28 > 0:22:32It's cake week so, of course, it's going to be a Mary Berry recipe.
0:22:32 > 0:22:34Now, Paul and Mary are going to judge this blind,
0:22:34 > 0:22:37so with the greatest respect - tatty byes.
0:22:37 > 0:22:40Good luck and do your very best!
0:22:40 > 0:22:45Right, your very first technical challenge is Mary's classic
0:22:45 > 0:22:47cherry cake.
0:22:47 > 0:22:49You need the cherries suspended throughout,
0:22:49 > 0:22:53drizzled with some icing and some lovely toasted almonds on top.
0:22:53 > 0:22:57You have got two hours to pop Mary's cherry in the oven
0:22:57 > 0:23:00- and bring it out again! On your marks...- Get set...- ..bake!
0:23:03 > 0:23:04Oh, God!
0:23:04 > 0:23:06SHE CHUCKLES
0:23:06 > 0:23:08Technical challenge. This is how it feels!
0:23:09 > 0:23:13The bakers have been given the same ingredients and Mary's basic recipe.
0:23:14 > 0:23:17The recipe is sparse.
0:23:17 > 0:23:20Not that difficult, I didn't think.
0:23:21 > 0:23:23Mary - cherry cake.
0:23:23 > 0:23:27Why have you picked this as the first technical challenge?
0:23:27 > 0:23:29It's a Great British classic,
0:23:29 > 0:23:32but it's quite tricky to get absolutely right.
0:23:32 > 0:23:34Sometimes, the cherries all go to the bottom.
0:23:34 > 0:23:38So they've got to do the right preparation of the cherries.
0:23:38 > 0:23:40Just look at that all the way down.
0:23:40 > 0:23:43That's what you're looking for, isn't it? Suspended cherries.
0:23:43 > 0:23:46And also if you get the icing too runny, it will run off.
0:23:46 > 0:23:49It's got to just gently trickle down.
0:23:49 > 0:23:53It's the bakers' first technical challenge. First impressions last.
0:23:53 > 0:23:57They'll be very nervous. It's only the second thing that they've made.
0:23:57 > 0:23:58This is gorgeous this, Mary.
0:23:58 > 0:24:00Is this better than your mum could ever do?
0:24:00 > 0:24:03I think it is, really! Don't tell her.
0:24:04 > 0:24:07Well, it says "prepare the cherries".
0:24:07 > 0:24:09We don't know what "prepare" means.
0:24:09 > 0:24:10Does she mean wash? Does she mean cut?
0:24:10 > 0:24:12I'm going for cut.
0:24:12 > 0:24:15I'm just going to cut the cherries in half rather than quarters,
0:24:15 > 0:24:17so you want a bit of chunky cherry, don't you?
0:24:17 > 0:24:20I remember reading somewhere that you have to dry cherries
0:24:20 > 0:24:23before you add them to a mix, because otherwise they sink.
0:24:23 > 0:24:24See what everyone else is doing.
0:24:24 > 0:24:27Need to wash them and then you need to coat them in flour,
0:24:27 > 0:24:31because if you don't, they'll sink to the bottom of the cake.
0:24:33 > 0:24:35How much caster sugar? 175?
0:24:35 > 0:24:38To make the cake mix, Mary's only instruction is to beat all the
0:24:38 > 0:24:40ingredients together.
0:24:40 > 0:24:43I usually whip the butter and the sugar first, do it all separately.
0:24:43 > 0:24:46But let's stick to her rulebook instead of mine!
0:24:46 > 0:24:50And she hasn't told them what consistency it needs to be.
0:24:50 > 0:24:51Just keep beating it well.
0:24:51 > 0:24:54I was going to use a machine but it's not worth plugging it in
0:24:54 > 0:24:57and getting it going just for that, so I'll do it by hand.
0:24:57 > 0:24:59It's a bit of exercise as well!
0:24:59 > 0:25:02It's quite a thick mixture which is quite good, because I was worried that
0:25:02 > 0:25:05if it was too runny the cherries would just sink straightaway.
0:25:05 > 0:25:07I'm just folding in the flour,
0:25:07 > 0:25:12which I know would be easier by machine but I just like to feel it.
0:25:13 > 0:25:1590 minutes to go.
0:25:15 > 0:25:17I just want to make sure there is a good spread of cherries,
0:25:17 > 0:25:21because I just don't want all the cherries to be clumped together.
0:25:21 > 0:25:23Okey-dokey.
0:25:24 > 0:25:25SHE SIGHS Timer.
0:25:25 > 0:25:29Mary's recipe states an oven temperature but no baking time.
0:25:29 > 0:25:30BEEPS
0:25:30 > 0:25:33I don't know how long to bake it for so...
0:25:33 > 0:25:38once it's reached 35 minutes, I'm going to keep checking it.
0:25:38 > 0:25:40I'm reckoning it's going to be nearer the 45.
0:25:42 > 0:25:45I feel like I've missed something.
0:25:45 > 0:25:46LAUGHTER
0:25:46 > 0:25:48Have you got the cherries in?
0:25:48 > 0:25:50Yes. I haven't saved my five for the top, though.
0:25:52 > 0:25:55I didn't leave enough cherries to decorate
0:25:55 > 0:25:58because I didn't look at the recipe and see "five cherries to decorate".
0:25:58 > 0:26:02I saw "icing" and "lemons" and "almonds" and...
0:26:02 > 0:26:03Fantastic!
0:26:03 > 0:26:06..and my brain just completely skipped over the awful
0:26:06 > 0:26:07ingredient of cherries.
0:26:09 > 0:26:11Oh!
0:26:14 > 0:26:16I think it's ready to come out.
0:26:16 > 0:26:18Right, I think I'm going to take mine out.
0:26:22 > 0:26:24I think it's all right. Miracle!
0:26:25 > 0:26:27The hard bit is the turning out.
0:26:44 > 0:26:46(That's OK.)
0:26:46 > 0:26:48Hang on...
0:26:51 > 0:26:54I can't see my cherries like yours!
0:26:54 > 0:26:56That's probably a good thing, mine are all at the bottom.
0:26:56 > 0:26:58HE LAUGHS
0:27:00 > 0:27:03Oh, no, it's all right. Mine looks like King Luis'.
0:27:03 > 0:27:04Yeah, I'm pretty pleased with it.
0:27:04 > 0:27:06The cherries look well-dispersed from what
0:27:06 > 0:27:08I can see from the outside, so...
0:27:08 > 0:27:11I don't know. We'll see what it's like when they cut into it.
0:27:13 > 0:27:16If the cake isn't completely cool before decorating,
0:27:16 > 0:27:19the icing will melt into the sponge and disappear.
0:27:21 > 0:27:24- Norman, I'm loving your fanning action.- Good. Yes.
0:27:24 > 0:27:27Please continue. Your Black Forest swiss roll went down really well.
0:27:27 > 0:27:29Oh, yeah. It's a blast from the '70s.
0:27:29 > 0:27:30Always.
0:27:30 > 0:27:33Yeah. You know, we used to go out for a steak supper
0:27:33 > 0:27:36and finish off with a Black Forest gateau and ice cream.
0:27:36 > 0:27:39And I bet you sported some quite good flares, Norman.
0:27:39 > 0:27:41- Oh, aye. Aye. - And some big old chops?
0:27:41 > 0:27:44I could never get used to the, er... the platform shoes, though.
0:27:44 > 0:27:47- I did buy a pair, but... - Did you wear platforms, Norman?
0:27:47 > 0:27:50Once. I just said, "No, I'm not wearing that again."
0:27:50 > 0:27:52- Now, listen. Have we fanned enough? - Let's see. Oh, yeah.
0:27:52 > 0:27:55Some of the best fanning I've seen this week.
0:27:55 > 0:27:56(Thanks very much.)
0:27:57 > 0:27:59LAMB BLEATS
0:27:59 > 0:28:02OK, bakers. That's 30 minutes of your technical challenge remaining.
0:28:02 > 0:28:05Remember, no conferring. I'll class that as "cherry aid".
0:28:05 > 0:28:06I don't mean any harm.
0:28:06 > 0:28:09I'm picking perfect shaped almonds.
0:28:09 > 0:28:11I don't normally bake like this, but...
0:28:11 > 0:28:13because it's Mary Berry...
0:28:13 > 0:28:14I'm just toasting the almonds at the moment,
0:28:14 > 0:28:17because I thought, "Get them done and let them cool down."
0:28:17 > 0:28:18Make sure the pan doesn't get too hot.
0:28:18 > 0:28:21If you over-toast them, they can become bitter.
0:28:21 > 0:28:23So you've got to keep a watch on that.
0:28:23 > 0:28:25I can smell something burning.
0:28:25 > 0:28:28- Yeah. Yeah.- No, something's burning.
0:28:28 > 0:28:30- Really.- OK.
0:28:31 > 0:28:35Oh! It's mine! OK, do that again, then.
0:28:35 > 0:28:36Thank you!
0:28:38 > 0:28:41Right, this is the juice from the lemon and the icing sugar.
0:28:41 > 0:28:44It should make a fairly, fairly runny icing.
0:28:44 > 0:28:46I'm just checking the consistency of the icing,
0:28:46 > 0:28:48because I want it to just fall off in places.
0:28:48 > 0:28:51I don't want it to completely cover the whole thing.
0:28:51 > 0:28:53It needs to be able to stay on the cake
0:28:53 > 0:28:55but not be a solid lump of icing blobbed in the middle, is it?
0:28:55 > 0:28:57HE LAUGHS
0:28:57 > 0:29:00OK, bakers. Ten minutes to dust, glaze and decorate.
0:29:00 > 0:29:02Right.
0:29:04 > 0:29:07Hmm. Well, I've just made that up on the spot.
0:29:07 > 0:29:09I'm thinking spider's web.
0:29:09 > 0:29:10SHE LAUGHS
0:29:14 > 0:29:16This is where you let gravity take control
0:29:16 > 0:29:18and just let it run off the sides.
0:29:28 > 0:29:31The glaze, I don't think, should be really thick.
0:29:31 > 0:29:32I could be completely wrong.
0:29:32 > 0:29:34But you've got to go with your instinct.
0:29:36 > 0:29:38Oh, yeah, that looks nice.
0:29:45 > 0:29:48Can't believe I'm putting almonds on one by one.
0:29:54 > 0:29:56OK, bakers, that's it.
0:29:56 > 0:30:00It's time to say cherry-o to this particular technical challenge.
0:30:01 > 0:30:04Come on, Diana. High-five me.
0:30:04 > 0:30:07So, if you'd like to bring those magnificent rings up to the
0:30:07 > 0:30:11altar and place them behind the photo of yourself. Thank you.
0:30:13 > 0:30:16'Mary and Paul will be looking for a golden brown sponge,
0:30:16 > 0:30:21'an even distribution of cherries and a thick coating of lemon icing.'
0:30:23 > 0:30:26OK, Mary? Shall we start with this one?
0:30:26 > 0:30:29The cherries are on the top, the almonds are there,
0:30:29 > 0:30:30the icing looks about right.
0:30:30 > 0:30:32Good distribution, actually, with the cherries.
0:30:32 > 0:30:35- They are all the way through, aren't they?- Mm-hm.
0:30:35 > 0:30:36Good bake. Good icing.
0:30:36 > 0:30:39Some of these nuts have been caught a bit.
0:30:39 > 0:30:42Slightly overbaked, but very good distribution
0:30:42 > 0:30:43of the cherries.
0:30:46 > 0:30:49- Little bit dry.- Mm. - Little bit overbaked.
0:30:49 > 0:30:51Right, the next one.
0:30:51 > 0:30:52Icing just a little bit runny.
0:30:52 > 0:30:55Distribution's not bad, though, is it?
0:30:55 > 0:30:58A little bit dry, and slightly overbaked.
0:30:58 > 0:31:00Where are the cherries?
0:31:00 > 0:31:01Let's just cut down here again.
0:31:01 > 0:31:03Yeah, they are there.
0:31:03 > 0:31:05They've decided to move to one side.
0:31:05 > 0:31:06It's got a very nice finish,
0:31:06 > 0:31:09and they've caught the icing just at the right time.
0:31:09 > 0:31:11It hasn't dripped down on the bottom here.
0:31:11 > 0:31:14Nice distribution of the cherries there.
0:31:14 > 0:31:17The icing here is just a bit too runny.
0:31:17 > 0:31:21The nuts are slightly overbaked again.
0:31:21 > 0:31:24The colour of this one looks OK, although the icing is very weak.
0:31:24 > 0:31:26Nice bake.
0:31:26 > 0:31:27But the cherries are whole.
0:31:27 > 0:31:31And when you do keep them whole, they do stay at the bottom.
0:31:31 > 0:31:35I think the colour could be a bit lighter.
0:31:35 > 0:31:38Again, the cherry pieces are very big. See? The size of these.
0:31:38 > 0:31:41Now, this one's boldly decorated.
0:31:41 > 0:31:42The icing's got a good colour.
0:31:42 > 0:31:47And, also, so has the actual bake. It's a nice, light colour.
0:31:48 > 0:31:49This one lost its cherries.
0:31:49 > 0:31:52I think this person's forgotten to keep back some cherries.
0:31:52 > 0:31:54Where are the cherries?
0:31:54 > 0:31:56I really don't know where those cherries have gone.
0:31:56 > 0:31:59There's no cherries on the top, they have to be in there somewhere.
0:31:59 > 0:32:01- There's a couple. - There are very, very few cherries.
0:32:01 > 0:32:03I don't know where they've gone.
0:32:03 > 0:32:05A lot of them have sunk down to the bottom, haven't they?
0:32:05 > 0:32:08Nice finish to it. Nice bold icing.
0:32:08 > 0:32:11The flaked almonds on top perfectly browned.
0:32:11 > 0:32:13The cherries have dropped to the bottom, haven't they?
0:32:13 > 0:32:16Which is a shame. This one, I like the icing on this one.
0:32:16 > 0:32:18The cherries, you can see...
0:32:18 > 0:32:22The icing shows that this person can do things with precision.
0:32:22 > 0:32:25It is a nice bake. Nice flavour, too.
0:32:25 > 0:32:27Well done, guys, on the whole.
0:32:28 > 0:32:30MEL: 'Mary and Paul will now reveal
0:32:30 > 0:32:33'who's baked a technically perfect cherry cake.'
0:32:33 > 0:32:35PAUL: In last place is...
0:32:35 > 0:32:36this one. Couldn't find the cherries.
0:32:36 > 0:32:39I think I chopped them so small, they evaporated into thin air.
0:32:39 > 0:32:41You're probably right.
0:32:41 > 0:32:4311th place...this one here.
0:32:43 > 0:32:45The outside was just a bit dry.
0:32:45 > 0:32:48Tenth place is...this one.
0:32:48 > 0:32:49The cherries are whole.
0:32:49 > 0:32:51- Icing was a bit weak.- Yeah.
0:32:51 > 0:32:53MEL: 'Enwezor's ninth, Claire eighth,
0:32:53 > 0:32:55'Luis seventh, Kate sixth,
0:32:55 > 0:32:58'Diana fifth and Iain fourth.'
0:32:58 > 0:33:00And, in third place...
0:33:00 > 0:33:02Lovely icing. Nicely browned.
0:33:02 > 0:33:04In second place is...
0:33:04 > 0:33:06this one. Well done.
0:33:06 > 0:33:08That's a very nice cherry cake.
0:33:08 > 0:33:10And first is just here. Tell me who it is?
0:33:10 > 0:33:13Nancy. Well done. Absolutely perfect.
0:33:13 > 0:33:17A lovely texture, even distribution of the cherries, perfect nuts.
0:33:17 > 0:33:20Wow. To be commended on your nuts by Mary Berry.
0:33:20 > 0:33:22You've had a great day, Nancy.
0:33:22 > 0:33:23- Thank you.- Well done, Nancy.
0:33:23 > 0:33:26APPLAUSE
0:33:26 > 0:33:29For Mary Berry to tell me that my cake was perfect...
0:33:29 > 0:33:31It doesn't get better.
0:33:31 > 0:33:33'I feel like I've experienced quite a lot.
0:33:33 > 0:33:35'I've been proud, and I've been'
0:33:35 > 0:33:37a little bit ashamed of what I've produced!
0:33:37 > 0:33:39It's going to make me want to try harder tomorrow.
0:33:39 > 0:33:41And I will put in that wee bit of extra effort,
0:33:41 > 0:33:44and I might have one pint less tonight.
0:33:44 > 0:33:46The fat lady hasn't sung yet!
0:33:48 > 0:33:50THUNDER RUMBLES
0:33:51 > 0:33:53- SUE:- 'It's day two.
0:33:53 > 0:33:56'Just one challenge to go before someone must leave the tent
0:33:56 > 0:33:59'and Paul and Mary crown this year's first Star Baker.'
0:33:59 > 0:34:03PAUL: I can see a good handful of people doing really well.
0:34:03 > 0:34:06I would say Nancy, I would say Chetna, and I would say Martha.
0:34:06 > 0:34:09How do you get those skills at that age?
0:34:09 > 0:34:11When you look at the bottom end -
0:34:11 > 0:34:13Claire's down there. Enwezor's down there.
0:34:13 > 0:34:15I think Jordan is down there.
0:34:15 > 0:34:17Iain came fourth in the technical,
0:34:17 > 0:34:19but actually his swiss roll sort of missed a beat somehow.
0:34:19 > 0:34:22Norman, he came very low down in the technical.
0:34:22 > 0:34:25- Second to last.- Second to last. He needs to lift himself up a bit.
0:34:25 > 0:34:28For me, the man who serves food on a skateboard can never be in danger.
0:34:28 > 0:34:30I think that's a quote from Confucius.
0:34:30 > 0:34:32MEL: I think we're looking at a Norman conquest quite soon.
0:34:32 > 0:34:35That's why you're sitting there, you two, isn't it?
0:34:40 > 0:34:43MEL: Good morning, bakers. Welcome to your Showstopper day.
0:34:43 > 0:34:46Now, Paul and Mary would like you please to bake your own
0:34:46 > 0:34:48choice of British cake.
0:34:48 > 0:34:50Sounds easy, doesn't it? Ha-ha!
0:34:50 > 0:34:51Ha, ha, ha!
0:34:51 > 0:34:54But they would like you to bake in perfect miniature.
0:34:54 > 0:34:56We want 36 miniature cakes.
0:34:56 > 0:34:59But they have to be identical and beautifully decorated.
0:34:59 > 0:35:01You've got three and a half hours. On your marks...
0:35:01 > 0:35:03- Get set...- Bake!
0:35:04 > 0:35:06Right, here we go.
0:35:06 > 0:35:10'Baking show-stopping miniature British classics requires precision.
0:35:10 > 0:35:13'The bakers must produce a whopping 36 cakes
0:35:13 > 0:35:16'of identical size, shape and texture,
0:35:16 > 0:35:19'all beautifully decorated, of course.'
0:35:19 > 0:35:20This is my lucky spoon.
0:35:20 > 0:35:24It's got all kinds of flavours in it, from curried rice pudding.
0:35:26 > 0:35:29I'm making Victoria sponge. Just going to have four tiers.
0:35:29 > 0:35:3336 four-tiered cakes? How do you eat it?
0:35:33 > 0:35:35- MEL: Easily.- Easily.
0:35:35 > 0:35:37Just put it in your mouth.
0:35:37 > 0:35:40'Chetna's miniature Victoria sponges will be filled with lemon curd
0:35:40 > 0:35:42'and topped with raspberry cream.'
0:35:42 > 0:35:44Nothing fancy, but they'll just look... The idea is...
0:35:44 > 0:35:47Nothing fancy? Four tiers! Nothing fancy?
0:35:47 > 0:35:50What is fancy to you?
0:35:50 > 0:35:53- KATE:- With a Victoria sponge, it's quite a delicate cake if you get it
0:35:53 > 0:35:57right, because you get loads of air into it, and if you add the egg
0:35:57 > 0:36:00too quickly, it can curdle and then it will make the sponge too heavy.
0:36:00 > 0:36:03'Kate's two-tiered Victoria sponges are filled with raspberry jam
0:36:03 > 0:36:06'and topped with fondant butterflies.'
0:36:06 > 0:36:09I know that you can get a nice rise with doing the all-in-one method,
0:36:09 > 0:36:12but I just think that if you want to guarantee
0:36:12 > 0:36:14the fluffiest cake possible...
0:36:14 > 0:36:18It does make it difficult to handle, but it does taste better.
0:36:21 > 0:36:24I'm going to make you Jaffa orange cakes.
0:36:24 > 0:36:27OK. Explain.
0:36:27 > 0:36:29So, we have vanilla sponge
0:36:29 > 0:36:31sandwiched with Cointreau orange jelly
0:36:31 > 0:36:33and slightly flavoured buttercream.
0:36:33 > 0:36:36The orange flavour's purely going to be in the jelly?
0:36:36 > 0:36:39Yeah. In the buttercream and the jelly it's too much.
0:36:39 > 0:36:41MEL: 'Nancy's take on the classic Jaffa Cake
0:36:41 > 0:36:44'is topped with dark chocolate and handmade orange pastilles.
0:36:44 > 0:36:48'And she's developed a brutal technique for ensuring uniformity.'
0:36:48 > 0:36:50I have here a guillotine.
0:36:50 > 0:36:51MEL: Erm, hang on...
0:36:51 > 0:36:53PAUL: What's the guillotine for?
0:36:53 > 0:36:56Because when I practised my 36 cakes,
0:36:56 > 0:36:58I wasn't cutting every one in the same place.
0:36:58 > 0:36:59So my cake lays there,
0:36:59 > 0:37:02and then every one's cut in exactly the same place.
0:37:02 > 0:37:04- My husband made it. - It's very nice, yeah.
0:37:04 > 0:37:08I have executed them very well, but I just hope today I can do it.
0:37:08 > 0:37:09MEL: You're certainly going to
0:37:09 > 0:37:11- execute some cakes with this, aren't you?- Yeah.
0:37:11 > 0:37:14These Amarena cherries come in, like, this beautiful syrup,
0:37:14 > 0:37:17and the syrup and the cherries are going in my cake
0:37:17 > 0:37:19to make it really moist and lovely.
0:37:19 > 0:37:22And you get this really good cherry flavour coming through.
0:37:22 > 0:37:24'Claire's chocolate cherry mini cakes
0:37:24 > 0:37:27'will be topped with ganache and a gold fondant heart.'
0:37:27 > 0:37:29I just want to really enjoy today.
0:37:29 > 0:37:31I don't want this cloud of, sort of,
0:37:31 > 0:37:33"Oh, God, I might go home" hanging over me.
0:37:33 > 0:37:35I just want to enjoy what I'm doing, so... Yeah.
0:37:40 > 0:37:43I'm just going to work two batches at once.
0:37:43 > 0:37:46- SUE:- 'Luis and Jordan are the only two bakers
0:37:46 > 0:37:48'attempting the trickier Genoise sponge.'
0:37:48 > 0:37:51All or nothing! That's the approach.
0:37:51 > 0:37:53'It should result in a light but firm cake
0:37:53 > 0:37:55'that will hold its shape when cut.'
0:37:55 > 0:37:58It's the traditional way, so it's over a little boiling water.
0:37:58 > 0:37:59I've got sugar and eggs in here.
0:37:59 > 0:38:02And you stand and you whisk for a very long time.
0:38:02 > 0:38:06'Jordan's updated lemon drizzle cakes will be topped with hazelnut
0:38:06 > 0:38:10'and lavender honeycomb and filled with blueberry and lemon curd.'
0:38:10 > 0:38:12Stirring curd and making Genoise.
0:38:12 > 0:38:15You have to keep stirring your curd and I hate just standing there
0:38:15 > 0:38:18just stirring curd, so might as well do two things at once!
0:38:18 > 0:38:21The Genoise cake can be quite hard to make.
0:38:21 > 0:38:24I'm doing the cold version, and as long as you get it really
0:38:24 > 0:38:26fluffy, it should hold the air and rise in the oven.
0:38:26 > 0:38:29'Luis' Genoise sponge will be soaked in elderflower syrup and
0:38:29 > 0:38:31'filled with raspberry buttercream.
0:38:31 > 0:38:33'His take on a lemon drizzle cake
0:38:33 > 0:38:36'is that you have to do all the drizzling yourself.'
0:38:36 > 0:38:37Every cake on the top
0:38:37 > 0:38:39has a pipette, which is
0:38:39 > 0:38:41full of a lemon syrup that I've made.
0:38:41 > 0:38:43So you soak the top bit yourself.
0:38:43 > 0:38:44MEL: So every...
0:38:44 > 0:38:46LAUGHTER
0:38:46 > 0:38:49SUE: You've got 36 of these pipettes? LUIS: Yes.
0:38:49 > 0:38:52Do you really think that if you were having tea,
0:38:52 > 0:38:54you'd like to be given one of those?
0:38:54 > 0:38:57- Maybe you think it's quite fun. - It's a fun cake.
0:38:57 > 0:38:59MEL: Slightly medical.
0:39:01 > 0:39:03I'm just trying to measure equal amounts into my trays,
0:39:03 > 0:39:07so my thicknesses hopefully come out the same.
0:39:07 > 0:39:10I'm going to try to get them uniform.
0:39:10 > 0:39:13Try and do, like, three quarters of a tablespoon.
0:39:13 > 0:39:15I like to use an ice cream scoop to measure,
0:39:15 > 0:39:17just because I find that it fills them right to the top
0:39:17 > 0:39:20without them going over, and it makes it really even each time.
0:39:20 > 0:39:23'Martha's lemon drizzle cakes are faithful to the classic,
0:39:23 > 0:39:26'but flavoured with an ingredient more usually paired with chicken.'
0:39:26 > 0:39:29I'm using lemon thyme, which is chopped up,
0:39:29 > 0:39:31so that the thyme-y oil should go into the cake.
0:39:31 > 0:39:34And then I'm putting a mascarpone cream in the middle
0:39:34 > 0:39:36and some lemon curd.
0:39:36 > 0:39:37Quite straightforward.
0:39:37 > 0:39:40Yes, I know. I feel like it might be a bit simple.
0:39:40 > 0:39:43The key thing is when you're doing simple cakes,
0:39:43 > 0:39:45make sure what you do is spot-on.
0:39:45 > 0:39:47Yes. That is the key thing.
0:39:49 > 0:39:53I'm going to put the first one in and then move on to the next one,
0:39:53 > 0:39:55because I have quite a few to go in.
0:39:56 > 0:39:58Fill your boots.
0:39:58 > 0:40:00- SUE:- 'Baking such a large quantity of cakes
0:40:00 > 0:40:02'requires meticulous planning...
0:40:02 > 0:40:05'and a constant eye on the clock.'
0:40:15 > 0:40:16Right!
0:40:16 > 0:40:19So, I've just taken out the walnut sponge.
0:40:19 > 0:40:21I'm going to have to cut it hot, which is
0:40:21 > 0:40:24not something I like to do, but it's the only way you can get it
0:40:24 > 0:40:28to cool down fast enough to start assembling the Battenberg.
0:40:28 > 0:40:31'When Enwezor has cut his coffee and walnut Battenberg squares,
0:40:31 > 0:40:33'they'll be joined with swiss meringue buttercream.'
0:40:33 > 0:40:37I'm cutting the batons, so that they can be assembled.
0:40:37 > 0:40:40This is the most important part of whole bake,
0:40:40 > 0:40:42because if I'm sloppy here,
0:40:42 > 0:40:44it just makes the whole thing so much harder to do.
0:40:44 > 0:40:46The oven hasn't cooked them completely evenly.
0:40:46 > 0:40:49Some of the ones at the back have cooked a bit more.
0:40:49 > 0:40:53- SUE:- 'Once they're cool, Iain's mini lemon drizzles with poppy seeds and
0:40:53 > 0:40:55'lavender will be filled with mascarpone cream.'
0:40:55 > 0:40:57- PAUL: Three cakes this size. - It's going to be very tall.
0:40:57 > 0:40:59I'm going to stack them.
0:40:59 > 0:41:01Yeah, but I'm cutting the round top off them.
0:41:01 > 0:41:04- Right.- Yeah. They're like that. Yeah.
0:41:04 > 0:41:06That's a big cake, mate.
0:41:06 > 0:41:09- SUE:- You're halfway through! It's half-time!
0:41:09 > 0:41:12Bring out the dancing girls and the orange segments!
0:41:12 > 0:41:14What do you mean there have been budget cuts?
0:41:14 > 0:41:17- 'Chetna has moved on to her filling.' - I think I've got a good lemon curd,
0:41:17 > 0:41:19you just need to keep stirring the whole time.
0:41:19 > 0:41:22Just pouring honeycomb over my toasted lavender
0:41:22 > 0:41:23and toasted hazelnuts.
0:41:23 > 0:41:25Right, this is your chocolate mousse?
0:41:25 > 0:41:27This is the chocolate mousse.
0:41:29 > 0:41:31Is it all right? Good?
0:41:31 > 0:41:33- That mousse is mine.- Get off it.
0:41:33 > 0:41:35That mousse is mine. I can't believe you've given that to her!
0:41:35 > 0:41:38That's mine, that mousse!
0:41:38 > 0:41:40Give that back!
0:41:40 > 0:41:44- I want to get my spatula in there. - Get off. My mousse.
0:41:44 > 0:41:47- I did a netball thing there.- My mousse.- Oi, that's mine!- My mousse.
0:41:47 > 0:41:49Whether I see it again is...
0:41:49 > 0:41:52is in the lap of the gods, huh?
0:41:52 > 0:41:53Got some.
0:41:53 > 0:41:55I've got good news and bad news.
0:41:55 > 0:41:57Good news - it's great. Bad news - I've eaten it all.
0:41:57 > 0:41:59I'm just making the jam now.
0:41:59 > 0:42:01I come from a raspberry growing area.
0:42:01 > 0:42:02I used to pick raspberries as a child,
0:42:02 > 0:42:05and we'd get paid tuppence a pound. It was good money in those days.
0:42:05 > 0:42:08I mean, £3.10 got you a really good fishing rod or whatever, you know.
0:42:08 > 0:42:12'Norman's jam will fill his classic mini almond sponges, which will
0:42:12 > 0:42:15'be decorated with fresh cream and raspberries.'
0:42:15 > 0:42:17What is this strange object there?
0:42:17 > 0:42:20Well, because it's a loose-bottomed cake tin,
0:42:20 > 0:42:23and instead of poking them out one at a time, I made this thing.
0:42:23 > 0:42:25A couple of drill rods,
0:42:25 > 0:42:28you just pop it on and they all come out at the same time.
0:42:28 > 0:42:29Oh! I'm sorry. I love that, Norman.
0:42:29 > 0:42:31- Thank you very much. - Stormin' Norman.- Thanks.
0:42:31 > 0:42:34Good man. I love your gadgetry.
0:42:34 > 0:42:36ANIMAL BLEATS
0:42:36 > 0:42:38OK, bakers, that's an hour left on your mini bakes.
0:42:38 > 0:42:41If you want mini time, that's 3,600 seconds!
0:42:50 > 0:42:54- JORDAN:- I've got the shakes, which is not good for cake!
0:42:59 > 0:43:03KATE: I'm pleased they're not horribly dry.
0:43:03 > 0:43:06Oh, Claire, look what you've done.
0:43:08 > 0:43:10Absolutely no idea.
0:43:15 > 0:43:16Let's leave them in.
0:43:18 > 0:43:20Poor Claire. She's having real trouble with her chocolate cakes.
0:43:20 > 0:43:22The recipe's not right.
0:43:22 > 0:43:24PAUL: It could be that the mixture's too wet.
0:43:24 > 0:43:26When you get that almost volcano eruption,
0:43:26 > 0:43:28it normally points it to that.
0:43:28 > 0:43:30I don't know how she's going to recover that.
0:43:30 > 0:43:33I am making some lighter chocolate and cherry cake
0:43:33 > 0:43:36that I can cut out into circles that will
0:43:36 > 0:43:41hopefully cook a bit quicker, cos it's going on a tray.
0:43:41 > 0:43:44And then I'm going to sandwich it with some of these, then cover them
0:43:44 > 0:43:48with chocolate and some sprinkles, and hopefully the decoration.
0:43:48 > 0:43:51You've got half an hour left on your bakes.
0:43:51 > 0:43:52Half an hour, guys!
0:43:52 > 0:43:54I really have to speed up.
0:43:54 > 0:43:57Get faster, to make this challenge.
0:44:02 > 0:44:05So, I've made all the sponges. Got the cream ready.
0:44:05 > 0:44:09So I'm just going to make 36 pieces of each size.
0:44:09 > 0:44:12MEL: 'Those who haven't baked their miniature sponges separately
0:44:12 > 0:44:14'need to cut them into individual pieces,
0:44:14 > 0:44:16'which could dry out the edges.'
0:44:16 > 0:44:18They look extremely neat and uniform.
0:44:18 > 0:44:21They're not dry. I'm going to get my other thingy.
0:44:21 > 0:44:23- Yeah. And I'm going to... - Eat. Do eat!
0:44:23 > 0:44:27- ..tidy up some of these. - Do eat! Please do.- Mmm.
0:44:27 > 0:44:29My God, I can do it!
0:44:29 > 0:44:30Two, four, six,
0:44:30 > 0:44:32eight, ten, 12...
0:44:32 > 0:44:3413, 14, 15, 16...
0:44:34 > 0:44:3617, 18, 19, 20, 21,
0:44:36 > 0:44:3722, 23, 24...
0:44:37 > 0:44:3925, 30, 35, 36.
0:44:45 > 0:44:47The honeycomb has not gone very well.
0:44:47 > 0:44:49So, I'm thinking on my feet. I'm making a caramel.
0:44:49 > 0:44:50I've toasted some more nuts.
0:44:50 > 0:44:53I'll put the caramel on the nuts, wait for it to set.
0:44:53 > 0:44:56Blast it, turn it into a praline. Put THAT on top.
0:44:56 > 0:44:59It's just annoying, because they're not as neat as I wanted them to be.
0:45:01 > 0:45:03DIANA: I'm ganaching my buns.
0:45:03 > 0:45:05SHE LAUGHS
0:45:07 > 0:45:13Some of them are a bit dicey-looking, but I've got 36.
0:45:13 > 0:45:15- SUE:- Word's got out about your offcuts.
0:45:17 > 0:45:18Oh!
0:45:18 > 0:45:20You like my offcuts?
0:45:20 > 0:45:23You've got one of the best-tasting offcuts in the business.
0:45:23 > 0:45:25SHE LAUGHS
0:45:26 > 0:45:29Frantically running out of time.
0:45:32 > 0:45:35I'm having to work really fast.
0:45:35 > 0:45:36To the wire.
0:45:51 > 0:45:54- DIANA:- They wouldn't sell those in a patisserie in France, would they?
0:46:00 > 0:46:03Ten, nine, eight,
0:46:03 > 0:46:06seven, six, five,
0:46:06 > 0:46:08four, three,
0:46:08 > 0:46:11two, one!
0:46:12 > 0:46:15THEY LAUGH
0:46:18 > 0:46:19HE SIGHS
0:46:19 > 0:46:20Wow.
0:46:22 > 0:46:24That's brilliant!
0:46:24 > 0:46:26No, it's horrible. Absolutely horrible.
0:46:32 > 0:46:36- Happy, Martha?- Sort of.
0:46:37 > 0:46:40THUNDER RUMBLES, RAIN POURS
0:46:47 > 0:46:48- SUE:- 'It's judgment time.'
0:46:50 > 0:46:53MEL: Chetna, do you want to bring yours up, please?
0:47:02 > 0:47:04PAUL: I think they're too tall.
0:47:04 > 0:47:07It looks like an upside-down ice cream cone.
0:47:07 > 0:47:09MEL: They look gorgeous.
0:47:14 > 0:47:17It's a very good sponge. Not overbaked.
0:47:17 > 0:47:19I love the lemon curd in there.
0:47:19 > 0:47:20I think a less layer.
0:47:20 > 0:47:23But the flavour's OK and the bake's good.
0:47:34 > 0:47:38Looking at that, it doesn't wow me.
0:47:38 > 0:47:41They do look a mess. I think you've been slightly overambitious,
0:47:41 > 0:47:43certainly with the honeycomb,
0:47:43 > 0:47:45- which is why you resorted to the praline.- Mm-hm.
0:47:53 > 0:47:55I think that blueberries and lemon,
0:47:55 > 0:47:56the flavour's going to be drowned.
0:47:56 > 0:47:59If I close my eyes, it's a lemon drizzle.
0:47:59 > 0:48:00It's a bit of a shame.
0:48:05 > 0:48:08- You've already had quite a bit of mousse.- About a kilo or two.
0:48:08 > 0:48:10I did wonder if I'd ever get it back, to be honest.
0:48:10 > 0:48:13Chocolate mousse, chocolate sponge, chocolate ganache. Tick, tick, tick.
0:48:13 > 0:48:16- Just concentrate a bit more on the way it looks.- I will.
0:48:18 > 0:48:19It's a good bake, you know.
0:48:19 > 0:48:21They are very thin sponges.
0:48:21 > 0:48:22Proportionally, it looks perfect.
0:48:22 > 0:48:26In my book, that's absolutely scrumptious.
0:48:26 > 0:48:27Thank you.
0:48:27 > 0:48:30- SUE:- I love that you've got your pen behind your ear, as if you're about
0:48:30 > 0:48:32- to give an estimate. - Sorry, I forgot!- No...
0:48:32 > 0:48:33LAUGHTER
0:48:34 > 0:48:37PAUL: I've never seen them individual before.
0:48:37 > 0:48:38I think it's very cute.
0:48:47 > 0:48:50I can't get the two flavours as being sort of different.
0:48:50 > 0:48:52- I think the coffee could have been a lot stronger.- Stronger.
0:48:52 > 0:48:54But I think you've done very well
0:48:54 > 0:48:56to think of something that I've never seen.
0:48:56 > 0:48:58PAUL: Very tricky to do. Well done.
0:48:58 > 0:48:59Great. Thank you very much.
0:49:04 > 0:49:07PAUL: The overall appearance is a bit bland.
0:49:07 > 0:49:10It's the colours. It needs something more to it.
0:49:10 > 0:49:12For me, the sponge is good.
0:49:12 > 0:49:15It's beautifully baked, but I need more flavour in the middle.
0:49:22 > 0:49:25- You want to put the liquid in there, Mary?- Yeah.
0:49:25 > 0:49:27MEL: Ooh, I like that action.
0:49:27 > 0:49:31- SUE:- Drizzle mezza. - Until it's empty.- Drizzle away!
0:49:31 > 0:49:33Mmm, good sort of boozy fug. Great.
0:49:33 > 0:49:36I just think... The lemon flavour's coming through.
0:49:36 > 0:49:39I'm not getting that raspberry coming through in the sponge.
0:49:39 > 0:49:41PAUL: I think, overall, the idea's good.
0:49:41 > 0:49:43I like pipette, it's very novel.
0:49:43 > 0:49:46Exposure of sponge, though, I would disagree with.
0:49:46 > 0:49:48Because it will dry out. That's what it wants to do.
0:49:48 > 0:49:50But I think you've just got away with it.
0:49:50 > 0:49:53- SUE:- Iain, you're up next. Do you need a hand?
0:49:53 > 0:49:54No, that's OK. Thank you.
0:50:00 > 0:50:02PAUL: Giving that to somebody as a miniature cake...
0:50:02 > 0:50:03It's a good portion.
0:50:03 > 0:50:05It is. But, it's too much.
0:50:05 > 0:50:08You've thought individually, and not as a whole.
0:50:08 > 0:50:11You haven't achieved an even bake.
0:50:11 > 0:50:13We've got all different colours of bake.
0:50:22 > 0:50:24Struggling to get some flavours.
0:50:24 > 0:50:27In fact, even the light one is overbaked.
0:50:35 > 0:50:39When I put my fork into there, it went through like butter.
0:50:39 > 0:50:42Beautifully soft, not overbaked.
0:50:52 > 0:50:53It's creamy.
0:50:53 > 0:50:56The mascarpone, the lemon curd, the crispiness on the top, the sugar,
0:50:56 > 0:50:58that is very good.
0:51:06 > 0:51:08I mean, it looks a bit clumsy.
0:51:08 > 0:51:10- Yes.- If I'm honest.- That's fine.
0:51:21 > 0:51:23- They're both dry.- OK.
0:51:23 > 0:51:25Chocolate, you sort of get.
0:51:25 > 0:51:28And then the little decoration on the top, you get this crunch...
0:51:28 > 0:51:29Hmm.
0:51:39 > 0:51:43What perfection. A sheer joy to look at.
0:51:43 > 0:51:45And your little gadget for cutting them in half,
0:51:45 > 0:51:46I think it's worked really well.
0:51:46 > 0:51:48Every one is exactly right.
0:52:00 > 0:52:02The sponge is very light.
0:52:02 > 0:52:06The moisture of the cream and the orange comes through well.
0:52:06 > 0:52:09It is very, very good. Well thought out. Well done.
0:52:09 > 0:52:12- Well done, Nancy.- Congratulations. - Are you taking it back with you?
0:52:12 > 0:52:14Otherwise we will eat it.
0:52:26 > 0:52:29Norman, they look like a row of soldiers.
0:52:29 > 0:52:31It is simple, but it's got to taste as well.
0:52:43 > 0:52:45To me, that is absolutely scrumptious.
0:52:45 > 0:52:48You've baked each one perfectly.
0:52:48 > 0:52:53Not easy to get every single one the same colour, the same size.
0:52:53 > 0:52:55The flavour of that almond, married with the raspberry
0:52:55 > 0:52:58and the fresh cream, I think you're on a winner all the way.
0:52:58 > 0:53:00What did you think of the jam?
0:53:00 > 0:53:03- Loved it.- Was it good jam? - Yeah. Well done.
0:53:03 > 0:53:05- Splendid. Thank you. - Well done, Norman.- Ten. Well done.
0:53:17 > 0:53:20Mary and Paul must now decide who's going home
0:53:20 > 0:53:24and who they'll crown this year's first Star Baker.
0:53:24 > 0:53:28For me, there was three people who stepped away - Martha...
0:53:28 > 0:53:30- Yeah.- Nancy...
0:53:30 > 0:53:31- Yeah.- ..and Richard.
0:53:31 > 0:53:34The lemon drizzle, she made it perfectly.
0:53:34 > 0:53:37And it isn't easy to get the flavours all the way through.
0:53:37 > 0:53:42And I liked very much Richard's - so neat and so moist.
0:53:42 > 0:53:44And Nancy's looked perfect, didn't it?
0:53:44 > 0:53:47Oh, Nancy's piece de resistance. Nancy's was perfect.
0:53:47 > 0:53:50OK. We've sung some praises, now let's do a little bit of lamenting.
0:53:50 > 0:53:53Who didn't come up trumps today?
0:53:53 > 0:53:55Poor Claire. She had a very bad day.
0:53:55 > 0:53:57She was in pretty much chaos.
0:53:57 > 0:54:00What about Iain's massive three-in-one tower?
0:54:00 > 0:54:03I think that was a major mistake, that Showstopper.
0:54:03 > 0:54:06But, having said that, Jordan's looked awful.
0:54:06 > 0:54:08You can push the boat out and try something,
0:54:08 > 0:54:10but you've got to be able to come up with the goods.
0:54:10 > 0:54:12Well, good luck, Paul and Mary. It's over to you now.
0:54:12 > 0:54:15- Let us know your decision.- We await.
0:54:15 > 0:54:17SHEEP BLEATS
0:54:34 > 0:54:39Bakers, one hell of a first weekend. Congratulations to you all.
0:54:39 > 0:54:41I'm delighted with my job today,
0:54:41 > 0:54:44because I get to announce the very first Star Baker.
0:54:44 > 0:54:47What you need to know about this person is, they are ruthless.
0:54:47 > 0:54:49They'll take a sponge, and they'll just chop its head off.
0:54:49 > 0:54:52Our Star Baker is Nancy, with her guillotine.
0:54:56 > 0:55:00So, it falls to me to do the slightly more difficult job.
0:55:00 > 0:55:05I'm afraid one of you will not be joining us on our Bake Off journey.
0:55:06 > 0:55:12And the person that it's very sad to say goodbye to this week is...
0:55:22 > 0:55:23..Claire.
0:55:23 > 0:55:27- We're so sorry, Claire.- Claire, come and have a massive sandwich.
0:55:27 > 0:55:30Like a big, big, Mel and Sue sandwich.
0:55:30 > 0:55:34Oh, you'll be very missed, love. You're a real cracker, you are.
0:55:34 > 0:55:37When they did say my name, obviously I was a bit like, "Oh."
0:55:37 > 0:55:39Because I think there's a little glimmer.
0:55:39 > 0:55:42There's a little pinprick in your mind that thinks, "Maybe not."
0:55:42 > 0:55:43You know, "Maybe not."
0:55:43 > 0:55:45Unlucky. Unlucky.
0:55:45 > 0:55:50Could anyone have taken that better? You're still laughing.
0:55:50 > 0:55:52Claire had some good ideas,
0:55:52 > 0:55:54but, unfortunately, there was a few mistakes made,
0:55:54 > 0:55:57you know, during the whole weekend.
0:55:57 > 0:55:58- And you'll still keep baking?- Yeah.
0:55:58 > 0:56:01She couldn't really finish the challenge that she'd set herself.
0:56:01 > 0:56:03I think she was just in a panic,
0:56:03 > 0:56:05because everything went wrong for her.
0:56:13 > 0:56:15Oh, my! That was so much harder than I thought.
0:56:15 > 0:56:18I was 100% certain I was the one going,
0:56:18 > 0:56:21so this week we'll be practising... lots.
0:56:21 > 0:56:23Well done. High hopes.
0:56:23 > 0:56:25High hopes. You'll be fine.
0:56:25 > 0:56:26You'll be fine.
0:56:26 > 0:56:29It means a lot still to be here, because I really want to show
0:56:29 > 0:56:33that I'm a good baker, because this weekend I haven't.
0:56:33 > 0:56:37Well done, Nancy. Congratulations. Well done.
0:56:37 > 0:56:39Star Baker. Absolutely amazing.
0:56:39 > 0:56:41Because there's some really clever people in there
0:56:41 > 0:56:45and I'm thinking, "Well, maybe I must be quite good, then!"
0:56:46 > 0:56:47Next time...
0:56:47 > 0:56:49I am up to the wire.
0:56:49 > 0:56:51..it's biscuits!
0:56:51 > 0:56:52OK, we'll give it a throw.
0:56:52 > 0:56:56We discover the dirty secret behind the ice-cream cone.
0:56:56 > 0:56:58All the fun, none of the typhoid.
0:56:58 > 0:57:01And the bakers tackle signature savoury treats...
0:57:01 > 0:57:03I'm literally down to the moment now.
0:57:03 > 0:57:05..technically perfect Florentines...
0:57:05 > 0:57:08- That looks as if you have done that correctly.- Do you think?- Yes!
0:57:08 > 0:57:11..and monumental three-dimensional Showstoppers...
0:57:11 > 0:57:14There's going to be skyscrapers, there's going to be a monster,
0:57:14 > 0:57:16there's going to be a plane flying.
0:57:16 > 0:57:18..but who will be crowned Star Baker...
0:57:18 > 0:57:20- That's it. - That one's so wobbly!
0:57:20 > 0:57:22Everything's gone wrong.
0:57:22 > 0:57:24..and who'll get the message to leave the Bake Off?
0:57:24 > 0:57:27- It's B.- B.- A.- A.
0:57:27 > 0:57:29- K.- K.
0:57:29 > 0:57:30And E.
0:57:30 > 0:57:32You just made that one up!