0:00:07 > 0:00:1012 of Britain's best amateur bakers spent ten weeks
0:00:10 > 0:00:13baking like they've never baked before.
0:00:14 > 0:00:16They had triumphant peaks...
0:00:16 > 0:00:18That's absolutely scrumptious.
0:00:20 > 0:00:21..and the odd sticky moment...
0:00:21 > 0:00:25The mix is too wet, I don't know how she's going to recover that.
0:00:25 > 0:00:29..as they whisked, piped and spun their way through the challenges.
0:00:29 > 0:00:31They'll either be great, or a complete disaster,
0:00:31 > 0:00:32there's no in-between.
0:00:32 > 0:00:35Each week, they rose to the occasion,
0:00:35 > 0:00:38proving that in the Great British Bake Off tent,
0:00:38 > 0:00:40we should always expect the unexpected.
0:00:40 > 0:00:44Do you know, it's been a real joy to judge this year -
0:00:44 > 0:00:47they've been so keen, so creative
0:00:47 > 0:00:50and their results have been mind-blowing.
0:00:50 > 0:00:52I think the bakers really pushed
0:00:52 > 0:00:54the boundaries of technique this year.
0:00:54 > 0:00:57The style and the finesse and the precision.
0:00:57 > 0:01:03I think the class of 2014 are exceptional.
0:01:03 > 0:01:06Now they've hung up their aprons and the flour has settled.
0:01:06 > 0:01:08So it's time, once again,
0:01:08 > 0:01:11for our very own Mary Berry and Paul Hollywood
0:01:11 > 0:01:13to take over the Bake Off tent...
0:01:14 > 0:01:15..show off their skills...
0:01:15 > 0:01:17One-handed, as usual.
0:01:17 > 0:01:19..and share their favourite recipes from the series,
0:01:19 > 0:01:23helping you get the perfect result every time.
0:01:23 > 0:01:27Well, the bakers have left, we've got the tent to ourselves
0:01:27 > 0:01:31and now, it's our turn to actually get baking.
0:01:31 > 0:01:33After weeks and weeks of judging,
0:01:33 > 0:01:36finally, Mary and I show you how it should be done.
0:01:36 > 0:01:39Coming up...
0:01:39 > 0:01:42Paul Hollywood puts his contemporary twist on a classic -
0:01:42 > 0:01:46a stripy two-toned liquorice and blackcurrant Swiss roll.
0:01:47 > 0:01:51Mary Berry gets fruity with a very British cherry cake...
0:01:53 > 0:01:55..and her recipe for fruit and nut Florentines.
0:01:57 > 0:02:00Paul bakes two types of savoury biscuits,
0:02:00 > 0:02:03perfect for any cheese board.
0:02:03 > 0:02:06And, finally, Mary makes a sensational Showstopper
0:02:06 > 0:02:09with her mini coffee and walnut cakes.
0:02:35 > 0:02:39Paul, our very first masterclass, and it's so odd,
0:02:39 > 0:02:42it's so peaceful, you could hear a pin drop.
0:02:42 > 0:02:44No-one here, just you and me.
0:02:44 > 0:02:47No Mel or Sue mucking around, messing things up.
0:02:47 > 0:02:50- And none of our bakers. - I know, isn't it quiet?
0:02:50 > 0:02:52We're going to do the first signature,
0:02:52 > 0:02:54that was a Swiss roll.
0:02:55 > 0:02:58The Signature Challenge was the bakers' chance
0:02:58 > 0:03:02to show off their individuality, ability and panache.
0:03:03 > 0:03:07Bakers, today, you've got your first-ever Signature Challenge.
0:03:07 > 0:03:13And Paul and Mary would love you to make your very best Swiss roll.
0:03:13 > 0:03:18The crucial feature is the very tight roll which creates the swirl,
0:03:18 > 0:03:21that signature swirl - there's a mime for you, OK?
0:03:21 > 0:03:23You've got two-and-a-half hours, very good luck everybody.
0:03:23 > 0:03:26- On your marks...- Get set... - BAKE!
0:03:27 > 0:03:31Whilst some of the bakers made more traditional Swiss rolls...
0:03:31 > 0:03:33Swiss roll was the Sunday treat at home -
0:03:33 > 0:03:37no matter what, we had to be at home for mother's Swiss roll.
0:03:37 > 0:03:40..others were a bit more adventurous.
0:03:40 > 0:03:42I am baking my design into the Swiss roll.
0:03:42 > 0:03:45It's a Japanese thing traditionally called...
0:03:48 > 0:03:49..Kawaii?
0:03:50 > 0:03:53But Paul's take on the first Signature Challenge
0:03:53 > 0:03:57is a striped liquorice and blackcurrant Swiss roll,
0:03:57 > 0:03:59filled with blackcurrant jam
0:03:59 > 0:04:00and liquorice buttercream.
0:04:02 > 0:04:05This basically comes from flavours of my youth,
0:04:05 > 0:04:07things that I loved when I was a kid.
0:04:07 > 0:04:09I think this is going to be sensational, we'll see.
0:04:09 > 0:04:12Well, hopefully it'll start us off on the right path.
0:04:12 > 0:04:16Now, to start it off, I need to make the stripes and then on top of that,
0:04:16 > 0:04:18they're going to have the white of the traditional sponge.
0:04:18 > 0:04:22So can you weigh up for me 70g of unsalted butter?
0:04:22 > 0:04:26I want 70g of icing sugar in there, as well, please.
0:04:27 > 0:04:30You notice that I'm much more careful than when you do it,
0:04:30 > 0:04:31you get it all over me.
0:04:33 > 0:04:35- There you are, off you go.- Lovely.
0:04:35 > 0:04:36Now, I need two egg whites doing.
0:04:36 > 0:04:38What are you going to do with the yolks?
0:04:38 > 0:04:41I dunno, I might make an omelette later, do you fancy something?
0:04:42 > 0:04:45You can tell these are really fresh eggs,
0:04:45 > 0:04:48the way the white is clinging to the egg yolk.
0:04:48 > 0:04:52I've had a few of your Swiss rolls in the last few years,
0:04:52 > 0:04:53I hope you like this one.
0:04:53 > 0:04:55Well, it certainly seems different.
0:04:55 > 0:04:58Cream the butter and icing sugar together.
0:04:58 > 0:05:03I'm going to add the egg white and then whisk this through.
0:05:05 > 0:05:08Weigh up 80g of plain flour, ready to fold into the mix.
0:05:13 > 0:05:16What was all that about the peace in the tent and nobody here?
0:05:16 > 0:05:19- You've made enough row about that. - My arm's killing me already.
0:05:19 > 0:05:23Right, so, in there, you've got the butter, icing sugar and egg whites.
0:05:23 > 0:05:28Now I'm going to put the plain flour straight in here, into the mix.
0:05:28 > 0:05:30Thank you.
0:05:30 > 0:05:32Mix the ingredients all together.
0:05:37 > 0:05:39We see how white it is without the egg yolk?
0:05:39 > 0:05:41It's quite a pale mixture.
0:05:41 > 0:05:46Now I'm going to put a teaspoon of the liquorice essence in here.
0:05:46 > 0:05:48It looks like medicine!
0:05:48 > 0:05:52It does! You wouldn't want to eat that, Mary. That is really strong.
0:05:52 > 0:05:57And here, I've got a teaspoon of black food colouring.
0:05:57 > 0:05:59Now, liquorice essence is dark,
0:05:59 > 0:06:02but I really want to make the point that this is liquorice,
0:06:02 > 0:06:07so using black food colouring will give your senses another kick.
0:06:07 > 0:06:09So you then mix this all together
0:06:09 > 0:06:13and it'll go a grey colour, a bit like concrete.
0:06:13 > 0:06:17Gosh, the smell of that is very, very strong.
0:06:17 > 0:06:20- It'll pipe that now. - Do you know what that looks like?
0:06:20 > 0:06:23I was brought up in Bath, and it looks like fuller's earth
0:06:23 > 0:06:27and you use it for poultices and it's exactly that colour.
0:06:27 > 0:06:29Sorry about that, but I can remember it,
0:06:29 > 0:06:33that you used to have it put on sprains and things.
0:06:33 > 0:06:37- That's fuller's earth. - Looks like a poultice - charming!
0:06:37 > 0:06:40Right, we're going to pop this straight into the piping bag.
0:06:40 > 0:06:42Now I've already got a small nozzle on there.
0:06:42 > 0:06:46- That's about a half-inch, isn't it? - Yeah, about a half-inch long.
0:06:47 > 0:06:49If you haven't got a nozzle, if you've got these piping bags,
0:06:49 > 0:06:52you can just snip it and it'll still do the job.
0:06:52 > 0:06:53With all this food colouring,
0:06:53 > 0:06:55you want to avoid it with your hands,
0:06:55 > 0:06:57because it'll probably stain your hands for three weeks.
0:06:57 > 0:07:01So this is a Swiss roll tin which you've lined with non-stick paper?
0:07:01 > 0:07:04So you've got butter on the bottom and on the sides
0:07:04 > 0:07:06and I've just folded over the edge and I'll show you why now.
0:07:06 > 0:07:09When you pipe, go inside
0:07:09 > 0:07:11and then draw it out.
0:07:11 > 0:07:13So nice and steady with the piping,
0:07:13 > 0:07:17I'm doing diagonal lines across the sponge.
0:07:17 > 0:07:19Are you meaning to get it all over the table?
0:07:19 > 0:07:22Are you're whingeing about the state of the bench now?
0:07:22 > 0:07:25These lines will eventually be the liquorice stripes
0:07:25 > 0:07:27on the outside of the roll.
0:07:27 > 0:07:28The consistency is thick,
0:07:28 > 0:07:31so when the main sponge mix is poured over them,
0:07:31 > 0:07:33they should keep their shape.
0:07:37 > 0:07:39This type of decorative sponge
0:07:39 > 0:07:41wasn't unusual in the Bake Off tent this year,
0:07:41 > 0:07:44but the techniques they used were.
0:07:44 > 0:07:47I'm just going to pop this in the freezer.
0:07:47 > 0:07:51What I've found at home is too much pink takes many hours to freeze,
0:07:51 > 0:07:54and the only time I've got it to look beautiful at home
0:07:54 > 0:07:56was either when I used a tiny amount of pink
0:07:56 > 0:07:57or when I freeze it for about four hours.
0:07:57 > 0:08:01As I've got two-and-a-half hours, that's not enough time. Freeze.
0:08:01 > 0:08:04There we go. Three minutes in the oven.
0:08:07 > 0:08:09Right, Mary, we're going to make the sponge now.
0:08:09 > 0:08:13Can you give me three large eggs in a large bowl, please?
0:08:13 > 0:08:17You weigh up the 75g of caster sugar.
0:08:17 > 0:08:19- Catch!- Thank you.
0:08:19 > 0:08:2175g coming up.
0:08:24 > 0:08:26My guess is you're doing a whisked sponge.
0:08:26 > 0:08:28I'm doing a whisked sponge, yes.
0:08:28 > 0:08:31So I'm going to get the eggs, crack it straight in here,
0:08:31 > 0:08:33get my whizzer going.
0:08:33 > 0:08:36While I'm doing my whizzer, can you weigh 75g of self-raising flour,
0:08:36 > 0:08:39as well, please, in one of those little bowls?
0:08:39 > 0:08:41I'm going to whisk this up until the ribbon stage
0:08:41 > 0:08:42and then sift in the flour.
0:08:42 > 0:08:47Ribbon stage is reached when the mixture is light and frothy
0:08:47 > 0:08:49and you're able to make a ribbon-like pattern
0:08:49 > 0:08:50on the surface.
0:08:50 > 0:08:53Now the next thing to go in is the self-raising flour
0:08:53 > 0:08:55which I'm going to sift in.
0:08:55 > 0:08:57Unusual for me to sift -
0:08:57 > 0:08:59anything that's got air has got to keep the air in it,
0:08:59 > 0:09:02like a Genoese, or a whisked sponge,
0:09:02 > 0:09:04there is only one way of doing it.
0:09:04 > 0:09:07So round the outside and cut through the middle.
0:09:07 > 0:09:09It always used to be with a metal spoon,
0:09:09 > 0:09:11but now we've got flexible spatulas.
0:09:11 > 0:09:14Did you have plastic when you were a kid, Mary?
0:09:14 > 0:09:16- No.- What was it? Flint?
0:09:16 > 0:09:20Things have changed, as you keep telling me.
0:09:20 > 0:09:22Once the mixture is thoroughly folded,
0:09:22 > 0:09:24pour it over the liquorice stripes,
0:09:24 > 0:09:28making sure it fills all the gaps and is perfectly level.
0:09:28 > 0:09:31The sponge needs to be completely flat when baked.
0:09:31 > 0:09:33- What about this little corner? - It's going over there now.
0:09:33 > 0:09:37There it goes - like a river, like a wave of sponge
0:09:37 > 0:09:39piling over to the corner.
0:09:39 > 0:09:41Now this will go into the oven at 180 fan
0:09:41 > 0:09:42for about ten minutes.
0:09:46 > 0:09:52The delicate sponge of a Swiss roll requires baking with precision.
0:09:54 > 0:09:55Go.
0:09:55 > 0:09:57I'd never use a timer at home.
0:09:57 > 0:10:01I'm so tempted just to watch it for the whole time whilst it's baking!
0:10:01 > 0:10:03It must be only just baked.
0:10:03 > 0:10:07Any further and it won't be moist enough to roll without cracking.
0:10:07 > 0:10:11It's such a small range where you can go over so easily,
0:10:11 > 0:10:13and I have burnt some.
0:10:15 > 0:10:17Because I've done it for ten minutes
0:10:17 > 0:10:20and I've found that it's overdone but less than that, it's raw.
0:10:25 > 0:10:29- There it is Mary. - That's a beautiful, perfect colour.
0:10:29 > 0:10:31I'm just going to leave that for five, ten minutes
0:10:31 > 0:10:32to cool slightly.
0:10:32 > 0:10:34Now in the meantime I want to make up the buttercream.
0:10:34 > 0:10:36To make the liquorice buttercream,
0:10:36 > 0:10:39weigh 75g of butter,
0:10:39 > 0:10:44then add in 225g of icing sugar.
0:10:44 > 0:10:46And we've got a little bit of milk there, as well.
0:10:46 > 0:10:47Why do you put milk in it?
0:10:47 > 0:10:51I'm just going to wet it down so it doesn't go all over me when I start to mix this.
0:10:51 > 0:10:54Finish off with a half-teaspoon of liquorice essence
0:10:54 > 0:10:57and beat together.
0:10:57 > 0:11:00Are you looking forward to trying this? Do you like liquorice?
0:11:00 > 0:11:02- I've never asked you that. - I love liquorice.
0:11:02 > 0:11:05When I get a packet of Allsorts, the plain liquorice
0:11:05 > 0:11:06is the one that I always go to.
0:11:06 > 0:11:08I always go for the coconut.
0:11:08 > 0:11:11Oh, no, I certainly don't.
0:11:13 > 0:11:15Now, there we have it.
0:11:15 > 0:11:19That's the perfect consistency to go inside the Swiss roll.
0:11:19 > 0:11:21We've got some blackcurrant jam.
0:11:21 > 0:11:24- I think blackcurrant and liquorice together...- Lovely!
0:11:24 > 0:11:25..is a fantastic mix.
0:11:25 > 0:11:30Now I've got a tray here, and over here I've got a piece of paper.
0:11:30 > 0:11:31Would you mind
0:11:31 > 0:11:33scattering lots of caster sugar over there for me?
0:11:33 > 0:11:36Normally, you would tip it straight onto the caster sugar
0:11:36 > 0:11:38That's what I was just thinking.
0:11:38 > 0:11:41But because all the decoration is on the underside,
0:11:41 > 0:11:43we have to flip it first and then flip it out.
0:11:43 > 0:11:45We're going to flip all this over.
0:11:45 > 0:11:46There we have it.
0:11:50 > 0:11:53That is a great reveal, isn't it?
0:11:55 > 0:11:58What I'm going to do is flip this straight over onto that sugar.
0:11:58 > 0:11:59I'll hold it.
0:12:01 > 0:12:04So I'm just going to pop this buttercream onto there.
0:12:04 > 0:12:07It's very important that this is cool,
0:12:07 > 0:12:09because otherwise, the buttercream will melt
0:12:09 > 0:12:12straight into the back of the sponge.
0:12:12 > 0:12:14I'm happy with that.
0:12:14 > 0:12:16And now I'm going to add the blackcurrant jam.
0:12:17 > 0:12:19I think it looks lovely.
0:12:21 > 0:12:25And again, take the blackcurrant jam to the outside.
0:12:25 > 0:12:27Wait till you try this with the liquorice,
0:12:27 > 0:12:30Never had anything like it before, it's so unusual.
0:12:30 > 0:12:32I'm happy with that.
0:12:33 > 0:12:35Looks pretty even to me.
0:12:35 > 0:12:39It's crucial not to overfill your Swiss roll.
0:12:39 > 0:12:42Looking all right so far!
0:12:42 > 0:12:44Because, as some of our bakers found,
0:12:44 > 0:12:46when it comes to the all-important rolling,
0:12:46 > 0:12:49it's tricky to achieve the characteristic swirl
0:12:49 > 0:12:51without it cracking.
0:12:52 > 0:12:54It's cracking a bit.
0:12:54 > 0:12:56Are there going to be any cracks?
0:12:56 > 0:12:58No, I'm happy with that.
0:12:58 > 0:13:00Oh, no, it's split!
0:13:03 > 0:13:06And with a decorative sponge like Paul's,
0:13:06 > 0:13:08you need to be especially careful.
0:13:08 > 0:13:09That's the same sort of rule
0:13:09 > 0:13:12that you have with all Swiss rolls -
0:13:12 > 0:13:14just make an indentation not quite
0:13:14 > 0:13:17to the bottom of the Swiss roll and actually crack it over.
0:13:17 > 0:13:19It's jolly important that first bit of roll
0:13:19 > 0:13:21to get it like a Catherine wheel, isn't it?
0:13:21 > 0:13:25Exactly, and then I can begin
0:13:25 > 0:13:29to roll up the remaining sponge.
0:13:31 > 0:13:34- Look at that, Mary! - That looks pretty good
0:13:34 > 0:13:36and you've managed not to get any blackcurrant on...
0:13:36 > 0:13:39Any blackcurrant, exactly, I was trying to be careful with that!
0:13:46 > 0:13:50There it is, Mary. Blackcurrant and liquorice Swiss roll.
0:13:50 > 0:13:53It does look stunning and so different.
0:13:53 > 0:13:55Excuse fingers, Mary.
0:14:00 > 0:14:01Oh!
0:14:01 > 0:14:03The liquorice comes through, it is...
0:14:03 > 0:14:06Who would think of having liquorice in a cake?
0:14:06 > 0:14:08And, gosh, it goes well.
0:14:08 > 0:14:11With the blackcurrant, too...lovely.
0:14:11 > 0:14:15Liquorice is one of those flavours that you love or hate, isn't it?
0:14:15 > 0:14:17But I think it proves a point,
0:14:17 > 0:14:19you can bring any flavour into anything you want,
0:14:19 > 0:14:21but just enjoy baking it.
0:14:21 > 0:14:24Well, I'm going in for some more.
0:14:31 > 0:14:35The cake theme continued into the technical challenge.
0:14:37 > 0:14:39But the bakers were unaware of what Paul and Mary
0:14:39 > 0:14:41had in store for them.
0:14:41 > 0:14:45Your very first Technical Challenge
0:14:45 > 0:14:48is Mary's classic cherry cake.
0:14:48 > 0:14:51You need the cherries suspended throughout, drizzled with some icing
0:14:51 > 0:14:54and some lovely toasted almonds on top.
0:14:54 > 0:14:58You have got two hours to pop Mary's cherry...in the oven
0:14:58 > 0:15:00- and bring it out again. On your marks.- Get set.- Bake!
0:15:02 > 0:15:04Oh, God!
0:15:07 > 0:15:09Technical Challenge, this is how it feels!
0:15:09 > 0:15:12Mary's cherry cake is a classic
0:15:12 > 0:15:14and deceptively tricky.
0:15:14 > 0:15:17The recipe is...sparse.
0:15:17 > 0:15:20It's not that difficult, I didn't think.
0:15:20 > 0:15:22But get it right and you'll be rewarded with a beautiful,
0:15:22 > 0:15:24golden ring of sponge,
0:15:24 > 0:15:27a smothering of lemon icing
0:15:27 > 0:15:30and a scattering of toasted almonds and cherries.
0:15:30 > 0:15:33You had the honour of kicking off the Technical Challenges this year
0:15:33 > 0:15:37and you chose a cherry cake - why did you choose that?
0:15:37 > 0:15:40Because a cherry cake is quite tricky to make.
0:15:40 > 0:15:44How many times have you seen cherries at the bottom of the cake?
0:15:44 > 0:15:46- Never.- Well, you're Mr Perfect.
0:15:46 > 0:15:49You said that, Mary, not me.
0:15:49 > 0:15:53I'm going to make this cherry cake all-in-one method, all very easy.
0:15:53 > 0:15:56So if you can weigh 200g of cherries.
0:15:56 > 0:16:00Glace cherries - I like the red ones, I can't bear
0:16:00 > 0:16:02the yellow and the green ones.
0:16:02 > 0:16:04It's best to quarter them to keep them suspended in the mixture.
0:16:04 > 0:16:08Quarter each one?! I'll be here for hours!
0:16:08 > 0:16:10Well, get on and do it, come on.
0:16:10 > 0:16:13And then I'm going to rinse them, because as you can see,
0:16:13 > 0:16:15the board is very sticky, you're sticky
0:16:15 > 0:16:19and if you don't wash off the syrup,
0:16:19 > 0:16:20- they will sink.- OK.
0:16:21 > 0:16:24Are you going to stand there and watch me cut
0:16:24 > 0:16:25- all of these into quarters?- I am.
0:16:25 > 0:16:28- Have you got nothing better to do, Mary?- I was going to read my book.
0:16:31 > 0:16:34It was the proper preparation of the cherries
0:16:34 > 0:16:36that was key for this challenge.
0:16:36 > 0:16:38We don't know what "prepare" means. Does she mean wash?
0:16:38 > 0:16:41Does she mean cut? I'm going for cut.
0:16:41 > 0:16:44I'm just going to cut the cherries in half rather than quarters,
0:16:44 > 0:16:47you want to have a big chunk of cherry, don't you?
0:16:47 > 0:16:49I remember reading that you have to dry cherries
0:16:49 > 0:16:52before you add them to a mix, because otherwise, they sink.
0:16:52 > 0:16:54I'll see what everyone else is doing.
0:16:54 > 0:16:57You need to wash them and then you need to coat them in flour,
0:16:57 > 0:16:59because if you don't, they'll sink to the bottom of the cake.
0:17:04 > 0:17:07There we are, all the surplus syrup is gone...
0:17:07 > 0:17:10Couldn't you have just washed them whole?
0:17:10 > 0:17:12If you wash them as the whole,
0:17:12 > 0:17:14there's that pool of syrup in the middle
0:17:14 > 0:17:18and if you chop them up afterwards, again, you've got that surplus syrup.
0:17:18 > 0:17:21And the next thing is I'm going to toss them in a little flour,
0:17:21 > 0:17:24so if you'd be kind enough to measure
0:17:24 > 0:17:27225g of self-raising flour.
0:17:27 > 0:17:32That's absolutely dry now, I'll take a little bit of that flour away
0:17:32 > 0:17:35and put that like that and just toss them in that.
0:17:35 > 0:17:40And, again, that stops them from sinking in the mixture.
0:17:40 > 0:17:41And that's ready.
0:17:41 > 0:17:44Now I'm going to use the all-in-one method,
0:17:44 > 0:17:47so if you can put the other ingredients into there.
0:17:47 > 0:17:51To the flour, add 175g of softened butter.
0:17:51 > 0:17:54You could use a baking spread
0:17:54 > 0:17:56but I like the flavour of the butter for this recipe.
0:17:56 > 0:17:59Oh, oh, oh, oh, oh!
0:17:59 > 0:18:01I think you've done that before.
0:18:01 > 0:18:03- Yeah, bang on.- Let me check. Absolutely right.
0:18:03 > 0:18:07Then add 175g of caster sugar
0:18:07 > 0:18:09and 50g of ground almonds.
0:18:09 > 0:18:13Now the reason for adding ground almonds, it makes it very moist
0:18:13 > 0:18:18and, again, helps to suspend the actual cherries.
0:18:18 > 0:18:19Anything else?
0:18:19 > 0:18:22Yes, the zest of a lemon, there's some lemons over there.
0:18:24 > 0:18:27And, lastly, three eggs in there and three large eggs.
0:18:27 > 0:18:29- Whole eggs?- Whole eggs.
0:18:29 > 0:18:33So it's the all... Oh, look at him, doing it with one hand.
0:18:33 > 0:18:35None down the side.
0:18:35 > 0:18:37It doesn't matter, does it? Really?
0:18:39 > 0:18:42- But a bit did come down the side, didn't it?- No! A little bit.
0:18:42 > 0:18:45When I'm doing it with children, I put a plate underneath.
0:18:45 > 0:18:47- Are you saying you're working with children?- No.
0:18:47 > 0:18:50I said IF I'm making it with children, you put a plate underneath
0:18:50 > 0:18:52and then if they are a bit nervous, cracking,
0:18:52 > 0:18:55and it all drips down the side, it goes in onto a plate,
0:18:55 > 0:18:58then you can put it back into the mixture, but OK.
0:18:59 > 0:19:02Have you noticed the only thing I haven't put in is the cherries?
0:19:02 > 0:19:04If I put the cherries in at this stage,
0:19:04 > 0:19:08what would happen is they would all get mashed up.
0:19:08 > 0:19:11So everything in there, except for the cherries.
0:19:16 > 0:19:19And expect this to be a rather stiffer mixture
0:19:19 > 0:19:24than a Victoria sandwich, because we have used more dry ingredients.
0:19:27 > 0:19:29That's perfect.
0:19:31 > 0:19:35Just make sure that that is a lovely, even mixture.
0:19:35 > 0:19:37Now I add the cherries.
0:19:37 > 0:19:42- OK.- All in, beautifully quartered, I might say.
0:19:44 > 0:19:45Fold that in.
0:19:45 > 0:19:49You have some nice, decent pieces of cherry.
0:19:50 > 0:19:54Spoon the mixture into a greased 20cm ring mould.
0:19:54 > 0:19:57Level that over, because it's quite a stiff mixture
0:19:57 > 0:20:00and it won't take its own level.
0:20:00 > 0:20:03So there we are, ready to go into the oven.
0:20:03 > 0:20:06- That will go in at 160 fan.- OK.
0:20:09 > 0:20:13Using a ring mould means the cake bakes quicker.
0:20:13 > 0:20:15as the heat gets into the centre.
0:20:17 > 0:20:20So the bakers needed to use their experience and judgment
0:20:20 > 0:20:22to decide if it was ready.
0:20:23 > 0:20:25I think it's ready to come out.
0:20:25 > 0:20:27Right, I think I'm going to take mine out.
0:20:30 > 0:20:33I think it's all right - miracle!
0:20:34 > 0:20:37And it was only when the cakes were turned out
0:20:37 > 0:20:41that they had any idea if their cherries had sunk or not.
0:20:44 > 0:20:46That's OK.
0:20:46 > 0:20:48Hang on...
0:20:51 > 0:20:53I can't see my cherries like yours.
0:20:53 > 0:20:56That's probably a good thing, mine are all at the bottom!
0:20:56 > 0:20:58RICHARD CHUCKLES
0:21:00 > 0:21:04So that took about 35 minutes, it's well-risen,
0:21:04 > 0:21:07a nice, pale, golden brown
0:21:07 > 0:21:10and it's been out about ten minutes
0:21:10 > 0:21:13so it's shrinking away from the sides.
0:21:14 > 0:21:17So turn that upside-down like that.
0:21:19 > 0:21:21Beautiful.
0:21:21 > 0:21:25The cherries are evenly distributed all the way around.
0:21:25 > 0:21:29Now that needs to get cold before we put the icing on.
0:21:29 > 0:21:32For the icing, you'll need 175g of icing sugar
0:21:32 > 0:21:34and the juice of a lemon.
0:21:37 > 0:21:39So mixing the juice with the icing sugar,
0:21:39 > 0:21:42it's best to be cautious, so hold some back.
0:21:42 > 0:21:45It looks pretty good.
0:21:45 > 0:21:50So it wants to be a thick consistency that will drizzle down the side.
0:21:50 > 0:21:52- I think maybe just a shade... - I think that's all right.
0:21:52 > 0:21:56OK, well, I've got to toast some almonds to go on the top.
0:21:58 > 0:22:00Wait a minute, I'll get that off.
0:22:00 > 0:22:02Don't worry, I am being careful.
0:22:02 > 0:22:04- You wouldn't know it was there. - Lovely.
0:22:04 > 0:22:06I said the consistency was perfect -
0:22:06 > 0:22:08if that was wetter, it'd have stuck on the shirt.
0:22:11 > 0:22:14But our bakers had their own ideas when it came to icing.
0:22:16 > 0:22:20Well, I've just made that up on the spot, I'm thinking spider's web.
0:22:20 > 0:22:24The glaze, I don't think, should be really thick.
0:22:24 > 0:22:27I could be wrong, but you've got to go with your instincts.
0:22:27 > 0:22:30It's often the simple things in the Bake Off tent
0:22:30 > 0:22:33that go wrong when you take your eye off the ball.
0:22:35 > 0:22:38I didn't leave enough cherries to decorate
0:22:38 > 0:22:40because I didn't look at the recipe!
0:22:40 > 0:22:42I saw icing and lemons and almonds.
0:22:42 > 0:22:45Just toasting the almonds at the moment to get them done
0:22:45 > 0:22:48and let them cool down, make sure the pan doesn't get too hot.
0:22:48 > 0:22:50If you over-toast them, they can become bitter,
0:22:50 > 0:22:51so you've to watch that.
0:22:51 > 0:22:55- I can smell something burning. - Yeah...
0:22:55 > 0:22:58No, no, something's burning.
0:22:58 > 0:23:00OK...
0:23:00 > 0:23:02Oh! It's mine!
0:23:02 > 0:23:05OK, do that again, then. Thank you.
0:23:10 > 0:23:14I know you can buy them toasted but I quite like toasting them myself,
0:23:14 > 0:23:17just moving them round all the time
0:23:17 > 0:23:19until they're a golden colour.
0:23:19 > 0:23:22Can you do the cherries? Five cherries.
0:23:22 > 0:23:26I daren't say cut them into eighths, but about that size if you can.
0:23:26 > 0:23:28Eighths? You know you can buy these cut and washed?
0:23:28 > 0:23:31- I'd rather you did them freshly for me.- I bet you do!
0:23:31 > 0:23:36- Five, six, five... - It's up to you, but do as I say.
0:23:39 > 0:23:43And those want to be cool, ready to do the decoration.
0:23:43 > 0:23:44Here we are.
0:23:44 > 0:23:48So I'm going to put that on all the way around.
0:23:48 > 0:23:52- Let me get some of this out for you. - Thank you.
0:23:52 > 0:23:55Now when I get it to that stage, I'm going to just encourage it
0:23:55 > 0:24:00to go down a bit, a bit like icicles
0:24:00 > 0:24:02coming off a roof.
0:24:02 > 0:24:05That's it.
0:24:05 > 0:24:07Then the almonds,
0:24:07 > 0:24:10just sprinkle them around, informally over the top.
0:24:10 > 0:24:13That's beginning to look good,
0:24:13 > 0:24:15and then we've got these little jewels here -
0:24:15 > 0:24:17how beautifully are they cut up?
0:24:17 > 0:24:20Whoever did that certainly knew what they were doing.
0:24:20 > 0:24:22I think we can do with a little bit over here.
0:24:23 > 0:24:26- Am I being too fussy? - Yeah, you are, yeah.
0:24:26 > 0:24:28It's like an artist, doesn't know when to stop.
0:24:28 > 0:24:31But I love doing this - I like the absolute finish
0:24:31 > 0:24:32and that looks great fun.
0:24:37 > 0:24:40That's it, a special cake
0:24:40 > 0:24:43for perhaps a celebration occasion.
0:24:43 > 0:24:45My 30th.
0:24:45 > 0:24:47Or my...
0:24:47 > 0:24:49Don't say.
0:24:58 > 0:25:00It's so easy to cut
0:25:00 > 0:25:04because, this shape, you get a perfect piece every time.
0:25:04 > 0:25:06A nice amount of cherries in there.
0:25:06 > 0:25:07Evenly distributed.
0:25:09 > 0:25:11A bit keen!
0:25:14 > 0:25:17I love lemon, lemon icing.
0:25:17 > 0:25:18I think it's fantastic.
0:25:18 > 0:25:21And that, with the cherries, this just goes really well with it,
0:25:21 > 0:25:23so you need a mug of tea.
0:25:23 > 0:25:25PAUL SLURPS
0:25:25 > 0:25:27Ah! That's how you eat cake!
0:25:27 > 0:25:32Sip of tea, bite of cake, sip of tea, bite of cake.
0:25:32 > 0:25:35And it all just washes down.
0:25:35 > 0:25:37It's pretty good.
0:25:37 > 0:25:39I totally agree, it's delicious.
0:25:42 > 0:25:45And now Mary's quick tip for lining a tin.
0:25:46 > 0:25:49When I'm making cakes for a crowd, I like to use a traybake tin,
0:25:49 > 0:25:53or a roasting tin, and I line it with foil.
0:25:53 > 0:25:56It's easy to lift the cake in and out.
0:25:56 > 0:25:59But often, you poke your finger through the foil
0:25:59 > 0:26:00as you're actually lining it.
0:26:00 > 0:26:03So let me show you a way that you can do it quickly
0:26:03 > 0:26:04without doing that.
0:26:06 > 0:26:09To get the measurement right, put the tin on top,
0:26:09 > 0:26:12you need plenty up one side and the other.
0:26:12 > 0:26:15You need to tear that off.
0:26:15 > 0:26:17If you've got scissors to hand, you can do it with scissors,
0:26:17 > 0:26:20but our scissors seem to vanish in the kitchen
0:26:20 > 0:26:23and they're never in the drawer when I want them.
0:26:24 > 0:26:28The secret of all this is to get the tray
0:26:28 > 0:26:30and turn it upside-down,
0:26:30 > 0:26:32put the foil on top
0:26:32 > 0:26:36and then just mould it down like that.
0:26:36 > 0:26:40And there's no chance of your finger or thumb going through
0:26:40 > 0:26:43the corner, so lift that off,
0:26:43 > 0:26:45turn it back over the other way
0:26:45 > 0:26:47and then just drop that in.
0:26:47 > 0:26:50So you then just grease the inside.
0:26:50 > 0:26:53You have some spare at the sides
0:26:53 > 0:26:56so you can lift it out once it comes out of the oven.
0:26:56 > 0:27:00You can do exactly the same with a loaf tin like that.
0:27:00 > 0:27:05So there's my tip for lining tins efficiently with foil
0:27:05 > 0:27:08without poking your finger through the corners.
0:27:13 > 0:27:16Week two was all about biscuits.
0:27:16 > 0:27:20First off, the bakers had to express their savoury side
0:27:20 > 0:27:22in the Signature Challenge.
0:27:22 > 0:27:25Welcome to biscuit week - we love biscuit week.
0:27:25 > 0:27:27Paul and Mary would love you to make...
0:27:27 > 0:27:29- STARTS SINGING:- # Savoury biscuits
0:27:29 > 0:27:33# I'm going to sing it Savoury biscuits... #
0:27:33 > 0:27:36Sorry. 36 savoury biscuits, please, ladies and gents.
0:27:36 > 0:27:39- So, you've got two hours - on your marks...- Get set...
0:27:39 > 0:27:41OPERATICALLY: # Bake! #
0:27:42 > 0:27:44Mary and Paul were looking for savoury biscuits
0:27:44 > 0:27:47that would go well with a cheese course.
0:27:47 > 0:27:50They needed to be uniform in size, thin,
0:27:50 > 0:27:53and crispy or crumbly in texture.
0:27:53 > 0:27:55So what flavours have you got?
0:27:55 > 0:27:56- Parmesan and chive.- Ah...
0:27:56 > 0:28:00These crackers are my father-in-law's favourite crackers.
0:28:00 > 0:28:01He's a real cheese eater.
0:28:01 > 0:28:06I'm making fenugreek and carom seed crackers, like water biscuits.
0:28:06 > 0:28:08Is this something that's been passed down?
0:28:08 > 0:28:10Yes, my mum's recipe.
0:28:10 > 0:28:13For Paul's take on this Signature Challenge,
0:28:13 > 0:28:16he's going to make two sorts of savoury biscuits.
0:28:16 > 0:28:18One he'll flavour with poppy seeds,
0:28:18 > 0:28:21and the other with a Parmesan and sun-dried tomato mix.
0:28:23 > 0:28:25For a Signature Challenge, savoury biscuits,
0:28:25 > 0:28:27what could be better?
0:28:27 > 0:28:30After all that sugar, it's nice to have a bit of a savoury kick.
0:28:30 > 0:28:33Now, this particular recipe, I've been doing in hotels
0:28:33 > 0:28:37for at least 15 years and it was very, very popular.
0:28:37 > 0:28:40- Are they nice and crisp? - Let's hope so.- Oh, right.
0:28:40 > 0:28:45Now to start with, Mary, can you weigh me 375g of plain flour?
0:28:45 > 0:28:47- Thank you.- I will do my best.
0:28:49 > 0:28:50Now we're using plain flour...
0:28:50 > 0:28:52You can actually use strong flour, as well.
0:28:52 > 0:28:56- What would you like now?- 125g of unsalted butter, please.
0:28:56 > 0:28:59I like to use unsalted butter because then you can alter the salt.
0:28:59 > 0:29:02- OK?- Yes, please.
0:29:02 > 0:29:04Thank you very much, indeed.
0:29:04 > 0:29:06I'm just breaking down this mix a little bit.
0:29:06 > 0:29:08Basically, I'm making a little crumb.
0:29:08 > 0:29:11I just need a little teaspoon of salt in there as well, please.
0:29:11 > 0:29:12Thank you very much.
0:29:12 > 0:29:15Can you get me two medium eggs, please?
0:29:16 > 0:29:18You got a bit down the side of the bowl there, Mary.
0:29:18 > 0:29:22There was not a scrap because I did them carefully.
0:29:23 > 0:29:25There you are.
0:29:25 > 0:29:28Do you want me to keep the shells to put round your hostas?
0:29:28 > 0:29:29PAUL LAUGHS
0:29:29 > 0:29:31Right...
0:29:32 > 0:29:37I'm just going to add the egg, which will start the whole mix off,
0:29:37 > 0:29:39and then I'm going to add a little bit of water,
0:29:39 > 0:29:40about 40ml of water.
0:29:42 > 0:29:45The pastry begins to come together.
0:29:45 > 0:29:47It's quite a stiff mixture, this,
0:29:47 > 0:29:48and you can see that already.
0:29:50 > 0:29:53So you end up with a mixture that's partially mixed.
0:29:53 > 0:29:56Divide that into two, that's about right.
0:29:56 > 0:30:00- It feels like a shortbread. - Yeah, it does feel a little bit like a shortbread.
0:30:00 > 0:30:02There's not such a high proportion of fat in it.
0:30:02 > 0:30:03And there's no sugar in it.
0:30:03 > 0:30:06So I'm going to add two tablespoons of poppy seeds.
0:30:06 > 0:30:08I love poppy seeds - it gives a sort of crunch to it.
0:30:08 > 0:30:11It gives it a lot of crunch, but also that lovely flavour.
0:30:11 > 0:30:14You can't put enough poppy seed in a mix, as far as I'm concerned.
0:30:14 > 0:30:17Ooh...look at them, Mary!
0:30:17 > 0:30:19OK.
0:30:19 > 0:30:21That's one of my mixtures, right?
0:30:21 > 0:30:23It's mixed beautifully, I'm just going to leave that to one side.
0:30:23 > 0:30:25To the second half of the dough,
0:30:25 > 0:30:28add a tablespoon of sundried tomato puree
0:30:28 > 0:30:32and 40g of grated Parmesan cheese.
0:30:32 > 0:30:34Thank you very much indeed.
0:30:34 > 0:30:35Now, you've added...
0:30:35 > 0:30:38Essentially, you've added a wet ingredient to a good mix,
0:30:38 > 0:30:41so, to counter that, adding the Parmesan finds that balance.
0:30:41 > 0:30:44You may need to add a little bit of flour, but we'll see how it goes.
0:30:44 > 0:30:47Pop the cheese straight in there
0:30:47 > 0:30:49and bring this together.
0:30:49 > 0:30:51MACHINE WHIZZES
0:30:51 > 0:30:54Like revving a car, pulse it.
0:30:54 > 0:30:57When you're revving your car, it's a lot louder than that.
0:30:57 > 0:30:59Coming together nicely.
0:30:59 > 0:31:01Well, you can tell when it's mixed,
0:31:01 > 0:31:03because it'll be all one pinky colour, won't it?
0:31:03 > 0:31:04Exactly.
0:31:06 > 0:31:08So there we have it.
0:31:08 > 0:31:11We've got a tomato one with Parmesan cheese
0:31:11 > 0:31:13and we've got a poppy seed one.
0:31:13 > 0:31:16So park that over there for a minute.
0:31:16 > 0:31:19Bit of flour on the bench, get your rolling pin,
0:31:19 > 0:31:23slap it in the middle, roll up and roll down.
0:31:23 > 0:31:27OK? Turn it over, roll up, roll down.
0:31:27 > 0:31:29Did you come from that school of training where it said
0:31:29 > 0:31:31"You should never turn your pastry"?
0:31:31 > 0:31:34I did. We had rolling pins just like you've got.
0:31:34 > 0:31:36There's no point, in my opinion,
0:31:36 > 0:31:39of having a rolling pin that's got any fancy ends to it,
0:31:39 > 0:31:43or glass ones that you fill with iced water.
0:31:43 > 0:31:45The good old-fashioned rolling pin that you've got,
0:31:45 > 0:31:48really long, will get to any size.
0:31:48 > 0:31:50Yeah, absolutely.
0:31:50 > 0:31:52Job's a good 'un. OK?
0:31:52 > 0:31:54So I'm just going to slice this down the middle.
0:31:54 > 0:31:57This is just basic baking parchment.
0:31:57 > 0:31:59Little bit of flour on it.
0:31:59 > 0:32:01Because this is still just been made,
0:32:01 > 0:32:04I want to chill that down before I cut them.
0:32:04 > 0:32:05It helps with the bake
0:32:05 > 0:32:07and then it also helps keep its rigidity when it bakes.
0:32:07 > 0:32:09So you've got a nicer shape.
0:32:09 > 0:32:11And you use a cutter to cut it.
0:32:11 > 0:32:13You do a sharp cut.
0:32:13 > 0:32:17- If it's warm, you can't cut it neatly.- Exactly.
0:32:17 > 0:32:21Cut it in half, goes on the tray.
0:32:21 > 0:32:24Now, when we used to do these in the hotel,
0:32:24 > 0:32:27we'd pop them into the fridge like that and then leave them.
0:32:27 > 0:32:29They'd be in there for about two or three days.
0:32:29 > 0:32:31And as we need them, we'd bring out a sheet,
0:32:31 > 0:32:34cut what we need, and it's a great way of making sure
0:32:34 > 0:32:35you have fresh, warm biscuits.
0:32:35 > 0:32:37OK, that's going to go in the fridge.
0:32:48 > 0:32:50- Have they firmed up?- Yep.
0:32:50 > 0:32:53So these have been in the fridge for a minimum of half an hour,
0:32:53 > 0:32:55just firms up the butter, and they're ready to cut.
0:32:55 > 0:32:58- OK. - You can cut them any way you want.
0:32:58 > 0:33:00Valentine's Day, cut them into a heart, if you want.
0:33:00 > 0:33:02When I was working in the bakeries,
0:33:02 > 0:33:03we'd always cut it with that one.
0:33:03 > 0:33:05Then I went to work at the five-star hotels,
0:33:05 > 0:33:07they said, "No, cut it with that one."
0:33:07 > 0:33:10See, that's posh, they reckon, and that's working class.
0:33:10 > 0:33:13- Obviously, you're used to that, but I'm used to that.- Of course.
0:33:13 > 0:33:15- Well, you can do just what you like. Come on.- OK
0:33:15 > 0:33:19I'm going to cut out a couple of these little discs.
0:33:19 > 0:33:21If you can just get a little bit of flour,
0:33:21 > 0:33:23I want you to just... "Pfff!"
0:33:23 > 0:33:25..and put a little dusting of flour on there as well.
0:33:25 > 0:33:28- How many are you putting on a tray? - Could possibly get nine.
0:33:28 > 0:33:30- Oh, yes. - Are you expecting them to spread?
0:33:30 > 0:33:33They spread a little bit, they puff up slightly.
0:33:33 > 0:33:35Can you pass me the poppy seed one, please?
0:33:35 > 0:33:37Little bit of flour on there for me, please, Mary.
0:33:37 > 0:33:39- OK.- I need nine of these fellas.
0:33:39 > 0:33:41Why are you putting flour on here
0:33:41 > 0:33:43rather than non-stick paper?
0:33:43 > 0:33:45Because I prefer it going...
0:33:45 > 0:33:47It's almost stone-baked appearance,
0:33:47 > 0:33:48you know what I mean?
0:33:48 > 0:33:51- I think it gets more of a proper bake underneath.- OK.
0:33:51 > 0:33:54Some people always put flour underneath scones.
0:33:54 > 0:33:56And bread as well.
0:33:56 > 0:33:57How many have we got there?
0:33:57 > 0:33:59Six, seven...
0:33:59 > 0:34:02Seven!
0:34:02 > 0:34:06Eight and...nine.
0:34:06 > 0:34:10Now, I'm going to make a little egg wash.
0:34:10 > 0:34:12Whisk this up.
0:34:12 > 0:34:14I'm going to put a little bit of a glaze on it,
0:34:14 > 0:34:15on each one, right?
0:34:15 > 0:34:17Now, this is the poppy seed one,
0:34:17 > 0:34:20but on the next one, the tomato one,
0:34:20 > 0:34:24I'm actually going to add a few sesame seeds to it.
0:34:24 > 0:34:29Now, these are going to be baked off at 180 fan for about 10, 15 minutes,
0:34:29 > 0:34:31all right? And you'll see them puff up slightly.
0:34:31 > 0:34:33They'll be biscuit-like.
0:34:33 > 0:34:34You'll see the colour.
0:34:37 > 0:34:40It was the uniformity and precision of the bake
0:34:40 > 0:34:43that was all-important in the savoury biscuit challenge.
0:34:44 > 0:34:46Now, we watch these like a hawk,
0:34:46 > 0:34:48because, 30 seconds,
0:34:48 > 0:34:51they'll go from being not done enough to far too done.
0:34:51 > 0:34:56Not an easy task in the pressurised environment of the Bake Off tent.
0:34:56 > 0:34:59They've cooked rather quickly underneath.
0:34:59 > 0:35:00I don't know why that is.
0:35:01 > 0:35:06They're not baking evenly, so I'm having to take out odd ones.
0:35:06 > 0:35:09I'm not happy with them, going back in for another minute.
0:35:09 > 0:35:11I'm cutting out the crackers now
0:35:11 > 0:35:15after they've actually baked on both sides.
0:35:15 > 0:35:17Perfectly round.
0:35:18 > 0:35:22Maybe another minute. I will turn them round.
0:35:22 > 0:35:24I'm up to the wire.
0:35:24 > 0:35:25Oh, me too.
0:35:29 > 0:35:30There they are, then, Mary.
0:35:30 > 0:35:32Look at those cheese biscuits.
0:35:32 > 0:35:33They've been cooling on the tray
0:35:33 > 0:35:35for about 10-15 minutes,
0:35:35 > 0:35:36they're just about touchable.
0:35:36 > 0:35:39If you're going to use these this evening,
0:35:39 > 0:35:41just leave them out - they'll stay crisp, not a problem.
0:35:41 > 0:35:43There you have it, Mary.
0:35:43 > 0:35:45Beautiful tomato and Parmesan biscuits,
0:35:45 > 0:35:47topped with sesame seed,
0:35:47 > 0:35:48and poppy seed biscuits
0:35:48 > 0:35:52beautifully baked with a little glaze of egg wash.
0:36:00 > 0:36:04Mmm! That was crisp, as it should be.
0:36:04 > 0:36:06They can be eaten on their own
0:36:06 > 0:36:08but I think with cheese, they're amazing.
0:36:08 > 0:36:10Any cheese goes really well.
0:36:10 > 0:36:14If you melt a Camembert or a brie,
0:36:14 > 0:36:16use them as dips, it really works.
0:36:19 > 0:36:22Oh, I think these with the tomato and the sesame seed,
0:36:22 > 0:36:25they look so appealing - the moment you open them,
0:36:25 > 0:36:29there are little flakes all the way up.
0:36:29 > 0:36:31And look at that bake underneath -
0:36:31 > 0:36:34it's just the right colour.
0:36:34 > 0:36:38- You certainly don't need butter, do you?- No.- Absolutely lovely.
0:36:43 > 0:36:47The second Technical Challenge was crunch time for the bakers -
0:36:47 > 0:36:50an Italian biscuit that not everyone had even heard of,
0:36:50 > 0:36:52let alone baked.
0:36:53 > 0:36:58So, today, we would like you to make 18 Florentines.
0:36:58 > 0:37:01OK. Mixed reaction.
0:37:01 > 0:37:04We've got a lot of love for you, we hope you do very, very well.
0:37:04 > 0:37:06You've got one hour and a quarter.
0:37:06 > 0:37:07On your marks...
0:37:07 > 0:37:09Get set and BAKE!
0:37:10 > 0:37:11One hour and a quarter? Jeez.
0:37:13 > 0:37:17I've eaten plenty of Florentines, but I've never made one, so...yeah.
0:37:17 > 0:37:19We'll see what happens.
0:37:19 > 0:37:21Flying blind and hoping for the best.
0:37:21 > 0:37:26Mary's lacy Florentines are a delicate mix of fruit and nuts,
0:37:26 > 0:37:29brushed with a thin layer of glossy chocolate.
0:37:32 > 0:37:35I like Florentines because they are very special to eat.
0:37:35 > 0:37:39It's a bit like making brandy snaps. It's sort of a brandy snap mixture,
0:37:39 > 0:37:42which has lots of chopped fruit in, and nuts and things.
0:37:42 > 0:37:44I'm going to make 18, just like our bakers did.
0:37:46 > 0:37:48To start with, make a caramel sauce,
0:37:48 > 0:37:52with 50g of butter and 50g of demerara sugar.
0:37:52 > 0:37:54Why demerara, Mary?
0:37:54 > 0:37:56Because it gives it that little bit of crunch.
0:37:56 > 0:37:59And 50g of golden syrup.
0:37:59 > 0:38:02Right, we've got the first three ingredients in there,
0:38:02 > 0:38:05so I'm now going to heat it until the butter has melted.
0:38:05 > 0:38:07It doesn't take any time to do this.
0:38:09 > 0:38:10You just look at that.
0:38:10 > 0:38:13There's just a tiny little bit to melt,
0:38:13 > 0:38:16and, in fact, if I move that from the heat now,
0:38:16 > 0:38:18it'll do it in the hot pan.
0:38:18 > 0:38:20Let's turn that off again. There we are.
0:38:20 > 0:38:23And then we add the other ingredients.
0:38:23 > 0:38:26So we have 50g of flour to go in there.
0:38:26 > 0:38:30- 50g of plain flour or self-raising or...?- Plain flour.
0:38:30 > 0:38:32Little bit more, and what else?
0:38:32 > 0:38:35And 50g of mixed peel.
0:38:35 > 0:38:38Now this is what we used to use all the time
0:38:38 > 0:38:40for hot cross buns, fruit cake...
0:38:40 > 0:38:42I love mixed peel, I think it's fantastic.
0:38:42 > 0:38:46And then it's 25g of all the other ingredients.
0:38:46 > 0:38:50So, to your sweet mix, add 25g of finely chopped almonds,
0:38:50 > 0:38:5325g of chopped walnut pieces,
0:38:53 > 0:38:57and 25g of finely chopped dried cranberries.
0:38:57 > 0:39:03Now we've got all those together, so all I've got to do is to mix that.
0:39:03 > 0:39:07Everything is coated until it's all one colour.
0:39:07 > 0:39:10I would sort of say it's sort of a toffee colour.
0:39:10 > 0:39:11Yep, golden.
0:39:15 > 0:39:19Mary's recipe should make 18 full-sized Florentines -
0:39:19 > 0:39:22something that our bakers seem to struggle with.
0:39:22 > 0:39:25I'm trying to work out the numbers of how many grams
0:39:25 > 0:39:27they should be each.
0:39:29 > 0:39:31I'd have thought you'd cut them out.
0:39:31 > 0:39:34Cut them out after you've baked them.
0:39:34 > 0:39:36There isn't much mixture, which is a bit scary.
0:39:38 > 0:39:42I think I need to weigh it and divide it,
0:39:42 > 0:39:44because it's hard to judge 18,
0:39:44 > 0:39:46so...start again.
0:39:48 > 0:39:51You can't get them all on the same tray
0:39:51 > 0:39:52because they do spread,
0:39:52 > 0:39:55so I've got three trays here.
0:39:55 > 0:39:59My maths isn't that good, but if you divide it into three,
0:39:59 > 0:40:04into thirds, and each third will do six.
0:40:04 > 0:40:08So if you just take a teaspoon like that and put six...
0:40:08 > 0:40:11You see, I'm leaving plenty of room for spreading.
0:40:11 > 0:40:15Yep. Can you remember the first time you made these?
0:40:15 > 0:40:17I don't think I can.
0:40:17 > 0:40:19I remember the first time I made brandy snaps,
0:40:19 > 0:40:22which are very similar without the chocolate on top
0:40:22 > 0:40:23and without the fruit.
0:40:23 > 0:40:27Now, I have taken one third away from there,
0:40:27 > 0:40:31and just have a look at them before flattening them.
0:40:31 > 0:40:35That one's a bit smaller, so just do that.
0:40:35 > 0:40:37They all look about the size, room to spread,
0:40:37 > 0:40:40then you press them down.
0:40:40 > 0:40:42And you can either press them down with a spoon
0:40:42 > 0:40:46or you can even press them with your hand.
0:40:46 > 0:40:49That's it. So, there they are, the six.
0:40:49 > 0:40:51I can do six on that tray,
0:40:51 > 0:40:52six on that tray,
0:40:52 > 0:40:54and they need to go into the oven,
0:40:54 > 0:40:57and you want to preset the oven at 160 degrees fan.
0:40:57 > 0:41:01They'll take between eight and ten minutes.
0:41:02 > 0:41:05And at that stage, you've really got to keep an eye on them.
0:41:10 > 0:41:12Into the hands of fate we go.
0:41:17 > 0:41:18What do you reckon, Richard?
0:41:18 > 0:41:21- Seven minutes?- I'm...- Check them. - I'll just keep looking at them.
0:41:21 > 0:41:24I don't know how long to bake it for.
0:41:24 > 0:41:26Just wait and watch, really.
0:41:27 > 0:41:31Seven minutes? Seven minutes, why not?
0:41:34 > 0:41:36I think they're golden brown...
0:41:36 > 0:41:39- They're already golden brown! - How...? I was going to say...
0:41:39 > 0:41:41It's difficult cos the colour is already...
0:41:41 > 0:41:42Look, that one's moving!
0:41:42 > 0:41:44Richard, I'm about a minute behind you,
0:41:44 > 0:41:46so I'm going to see what you do...
0:41:46 > 0:41:49Cool. If I cry, leave them in. Or take them out.
0:41:49 > 0:41:51THEY LAUGH
0:41:51 > 0:41:54I'm doing it, I'm doing it, I'm doing it.
0:41:56 > 0:41:59I think they might be over. I hope not.
0:42:02 > 0:42:04Now, those will be a bit soft at the moment.
0:42:04 > 0:42:07I think this first tray will have cooled off a bit by now.
0:42:07 > 0:42:08That's it.
0:42:10 > 0:42:11Nice colour, nice caramel.
0:42:11 > 0:42:15It's so easy to get these too brown.
0:42:17 > 0:42:19Also, if you get them too brown,
0:42:19 > 0:42:24the fruit dries out and the nuts become bitter.
0:42:26 > 0:42:30There they are. We want to get them cool - actually, cold,
0:42:30 > 0:42:33because when you put the chocolate on,
0:42:33 > 0:42:35and you put the chocolate on the underside,
0:42:35 > 0:42:38they've got to be really cold.
0:42:38 > 0:42:40That's it.
0:42:42 > 0:42:44OK, Mary, so what next?
0:42:44 > 0:42:45We're going to melt the chocolate
0:42:45 > 0:42:47and we're going to temper the chocolate.
0:42:47 > 0:42:49For Mary's Florentines,
0:42:49 > 0:42:52you'll need to cut up 200g of plain chocolate
0:42:52 > 0:42:54and gently melt half of it
0:42:54 > 0:42:57to a temperature of around 50 degrees Celsius.
0:42:58 > 0:43:01- Remember that chocolate melts in a child's pocket...- Brilliant.
0:43:01 > 0:43:04..so you don't need intense heat underneath.
0:43:04 > 0:43:07If you put intense heat under chocolate,
0:43:07 > 0:43:10it will cloud over once you cool it again.
0:43:10 > 0:43:12That's it.
0:43:12 > 0:43:14Take it off the heat and add the remaining chocolate
0:43:14 > 0:43:17to bring down the temperature to around 30 degrees Celsius.
0:43:17 > 0:43:20Lovely smell, isn't it?
0:43:20 > 0:43:23Now, can you see they are quite lacy?
0:43:23 > 0:43:26And first of all, I did it with a pallet knife,
0:43:26 > 0:43:29and I found that the chocolate went through the lacy bits
0:43:29 > 0:43:31and I found it easier to put it in my hand
0:43:31 > 0:43:35and take a pastry brush or a clean paintbrush
0:43:35 > 0:43:39and just brush it over the top.
0:43:39 > 0:43:40It's painting.
0:43:40 > 0:43:42I like painting.
0:43:42 > 0:43:44I went to art school, you know, Mary.
0:43:44 > 0:43:47Well, I'll let you do some. Lovely, messy job, this.
0:43:50 > 0:43:52The correct way is to brush the chocolate
0:43:52 > 0:43:55onto the flat side of each Florentine -
0:43:55 > 0:43:58a step that baffled some of our bakers.
0:43:58 > 0:44:03The way I'm putting the chocolate seems fine, I think.
0:44:03 > 0:44:06But I'm not 100% sure, let's say that. Yeah.
0:44:06 > 0:44:08"Spread one side of each with chocolate
0:44:08 > 0:44:10"and then decorate in classic zigzag" -
0:44:10 > 0:44:12I'm racking my brains, trying to think,
0:44:12 > 0:44:15"What the hell does that look like?"
0:44:15 > 0:44:16Because it's got holes in the biscuit,
0:44:16 > 0:44:18it's running through onto my hands.
0:44:18 > 0:44:20This is my interpretation of a zigzag.
0:44:22 > 0:44:25I think the pattern should be done with a fork,
0:44:25 > 0:44:28and it makes a wiggly on the back of it.
0:44:28 > 0:44:30I think that's what I've seen before,
0:44:30 > 0:44:32so that's what I'm going to go with.
0:44:32 > 0:44:34I don't know whether it's piped on top
0:44:34 > 0:44:38or whether it's with the fork - I don't know.
0:44:38 > 0:44:40Can't be the fork.
0:44:41 > 0:44:44I'm just going to go with my instinct.
0:44:47 > 0:44:49I've got a bit of a surprise for you in a minute.
0:44:49 > 0:44:51Have you? What have you got me doing?
0:44:51 > 0:44:52This is a tile spreader.
0:44:52 > 0:44:55If you use the small teeth - have a go -
0:44:55 > 0:44:59and you just go across the top with a nice zigzag pattern.
0:45:02 > 0:45:04Nice bit of drag in that, Mary.
0:45:04 > 0:45:07How are you getting on with your gadget?
0:45:07 > 0:45:11Yeah, not bad. It's making a mark, see?
0:45:11 > 0:45:13Oh, yes.
0:45:13 > 0:45:14That's it.
0:45:14 > 0:45:17Lovely. Can I have one of these now, Mary?
0:45:17 > 0:45:19No, you just wait until they're set.
0:45:19 > 0:45:22- How long's that going to be? - About five minutes.
0:45:29 > 0:45:32My Florentines. Finally, you can taste them.
0:45:32 > 0:45:34The little lines on the bottom really stand out
0:45:34 > 0:45:36now that they've cooled.
0:45:36 > 0:45:38I just think they look lovely. Great with a coffee.
0:45:38 > 0:45:41- So can I nab one?- Yeah, on the condition you don't dunk it,
0:45:41 > 0:45:43because all the chocolate will melt in there.
0:45:43 > 0:45:45I don't know. Right, here we go.
0:45:46 > 0:45:48Crisp, as well.
0:45:51 > 0:45:54Don't like them.
0:45:54 > 0:45:56- I love them.- Good.
0:45:56 > 0:45:59I think the flavour of the mixed peel really works with it,
0:45:59 > 0:46:02I think that little bit of zing that it brings is beautiful,
0:46:02 > 0:46:05and that little bit of crunch that you get, and that dark chocolate...
0:46:05 > 0:46:08As a package, that's a really nice Florentine.
0:46:08 > 0:46:11And if you make them sometimes very, very tiny,
0:46:11 > 0:46:14they're lovely to have with a cup of coffee at the end of a meal.
0:46:16 > 0:46:21And now Paul's top tip for shaping a great tear-and-share loaf.
0:46:23 > 0:46:25Here I have a dough that's been mixed
0:46:25 > 0:46:27and been left to prove for an hour.
0:46:27 > 0:46:29It's lovely and light.
0:46:29 > 0:46:32I want to show you how to make the shape of a fougasse.
0:46:32 > 0:46:35Little bit of flour underneath,
0:46:35 > 0:46:37and on the top.
0:46:37 > 0:46:40Roll this out into an oval,
0:46:40 > 0:46:41from the middle up
0:46:41 > 0:46:43and the middle down.
0:46:43 > 0:46:47Turn it over, same again.
0:46:49 > 0:46:51There you have it, an oval shape.
0:46:51 > 0:46:55Now you need to cut it, using a pizza cutter.
0:46:55 > 0:46:59Cut two slashes down the middle,
0:46:59 > 0:47:02leave a gap, and again.
0:47:02 > 0:47:04Open them up.
0:47:04 > 0:47:07Now we have to do three diagonal cuts each side,
0:47:07 > 0:47:11one, two, three.
0:47:11 > 0:47:12Same on the other side.
0:47:15 > 0:47:18Open them up, there you have it,
0:47:18 > 0:47:20a beautiful fougasse.
0:47:20 > 0:47:22Transfer that to a tray, leave that to prove for an hour,
0:47:22 > 0:47:24and bake it off.
0:47:28 > 0:47:31The first Showstopper Challenge of the series was all about
0:47:31 > 0:47:35classic British cakes, but there was a catch.
0:47:35 > 0:47:39Ha-ha! They would like you to bake them in perfect miniature.
0:47:39 > 0:47:41We want 36 miniature cakes,
0:47:41 > 0:47:44but they have to be identical and beautifully decorated.
0:47:44 > 0:47:46You've got three-and-a-half hours.
0:47:46 > 0:47:48- On your marks...- Get set... BOTH:- Bake!
0:47:50 > 0:47:52They could choose any one they liked,
0:47:52 > 0:47:56from Victoria sandwiches to lemon drizzle cakes.
0:47:56 > 0:48:00Some went down a less conventional route...
0:48:00 > 0:48:02I'm making a Genoese sponge,
0:48:02 > 0:48:05which is raspberry and lemon.
0:48:05 > 0:48:08The top has a pipette, which is full of a lemon syrup
0:48:08 > 0:48:12that I've made, so you soak the top bit yourself.
0:48:12 > 0:48:14So... HE LAUGHS
0:48:14 > 0:48:17You've got 36 of these pipettes?!
0:48:17 > 0:48:19Yeah, it's a fun cake.
0:48:19 > 0:48:20Slightly medical.
0:48:20 > 0:48:22LUIS LAUGHS
0:48:22 > 0:48:25..whilst others tried to reach new heights.
0:48:25 > 0:48:27I'm making Victoria sponge.
0:48:27 > 0:48:29Just going to have four tiers.
0:48:29 > 0:48:3136 four-tiered cakes?!
0:48:31 > 0:48:34- How would you eat it? - Easily.
0:48:34 > 0:48:35Just put it in your mouth.
0:48:35 > 0:48:39However, Mary has chosen classic coffee and walnut cakes,
0:48:39 > 0:48:42perfect miniatures of delicious moist sponge
0:48:42 > 0:48:45smothered with a coffee buttercream
0:48:45 > 0:48:48and rolled in chopped walnuts.
0:48:48 > 0:48:50So, Mary,
0:48:50 > 0:48:52this is the Showstopper Challenge that we set them -
0:48:52 > 0:48:54we wanted miniature cakes.
0:48:54 > 0:48:58It's pretty tricky to get miniature ones absolutely even,
0:48:58 > 0:48:59so it was a good challenge.
0:48:59 > 0:49:03Our bakers had to make 36, but I'm just going to do 16.
0:49:03 > 0:49:06Right, I'm going to do the all-in-one mixture.
0:49:06 > 0:49:09- Can you do a bit of weighing for me? - Yes.- I've put the bowl at the end.
0:49:09 > 0:49:13Start off by measuring out 150g of muscovado sugar.
0:49:13 > 0:49:18Now, if you find - in the cupboard - that gets a bit hard, which it does,
0:49:18 > 0:49:22you can just put it in the microwave for a short flash
0:49:22 > 0:49:24and every piece will separate.
0:49:25 > 0:49:27Add 150g of butter...
0:49:27 > 0:49:29Oh, look at that!
0:49:29 > 0:49:31..crack in three whole eggs...
0:49:33 > 0:49:37..150g of self-raising flour...
0:49:37 > 0:49:40and one level teaspoon of baking powder.
0:49:40 > 0:49:42Anything else?
0:49:42 > 0:49:45Yes, just one tablespoon of coffee essence.
0:49:45 > 0:49:48Now, if you don't have coffee essence,
0:49:48 > 0:49:52you could use a teaspoonful of instant coffee in warm water.
0:49:52 > 0:49:54Or espresso or something like that?
0:49:54 > 0:49:56Yes, you can choose what coffee you like.
0:49:56 > 0:50:00Beat until your mixture becomes a light coffee colour
0:50:00 > 0:50:03and then add 75g of walnut pieces.
0:50:03 > 0:50:06The reason for not putting them in at the beginning is
0:50:06 > 0:50:10they would get smashed and would become too fine.
0:50:10 > 0:50:13These are miniature cakes,
0:50:13 > 0:50:16so I've got little miniature rings for this,
0:50:16 > 0:50:17and I've lined each one.
0:50:17 > 0:50:20If you don't line them, they will stick.
0:50:20 > 0:50:23- Can you take that and put it into a piping bag?- Yep.
0:50:26 > 0:50:31In a bakery, you use piping bags far more than we ever do at home.
0:50:31 > 0:50:34Absolutely. I think they're really useful.
0:50:34 > 0:50:35Well, it means you can be accurate,
0:50:35 > 0:50:38and, after all, we're making these little miniature cakes,
0:50:38 > 0:50:40and we want each one to be the same.
0:50:40 > 0:50:43So just fill them exactly halfway up.
0:50:43 > 0:50:45And that gives them plenty of room to rise.
0:50:47 > 0:50:50But the bakers had their own ideas for dividing up their cake mix.
0:50:50 > 0:50:53I'm just trying to measure equal amounts into my trays
0:50:53 > 0:50:56so my thicknesses hopefully come out the same.
0:50:56 > 0:50:58I like to use an ice cream scoop to measure
0:50:58 > 0:51:01because I find that it fills them right to the top
0:51:01 > 0:51:04without them going over, and makes it really even each time.
0:51:04 > 0:51:07And some even went for a "bake now, cut later" method.
0:51:07 > 0:51:11So I've made all the sponges, I've got the cream ready,
0:51:11 > 0:51:14so I'm just going to make 36 pieces of each size.
0:51:16 > 0:51:18OK, I think...
0:51:18 > 0:51:21- Happy with that.- Have you got 16? - Absolutely.- That's it.
0:51:21 > 0:51:26They need to go in the oven at 170 fan, about 12 minutes.
0:51:26 > 0:51:29Again, it's one of those occasions that you really want to look
0:51:29 > 0:51:33and see that they are just a pale golden colour on top -
0:51:33 > 0:51:35a little bit darker than you would expect
0:51:35 > 0:51:38because there's coffee in there - and well-risen.
0:51:41 > 0:51:45Achieving the perfect bake is one thing, but if you make a mistake
0:51:45 > 0:51:48with your basic mix, it can be a recipe for disaster.
0:51:48 > 0:51:51Oh, Claire, look what you've done.
0:51:51 > 0:51:53Absolutely no idea.
0:51:54 > 0:51:57Poor Claire. She's having real trouble with her chocolate cakes.
0:51:57 > 0:51:58The recipe's not right.
0:51:58 > 0:52:00It could be that the mix is too wet.
0:52:00 > 0:52:02When you get that almost volcano eruption,
0:52:02 > 0:52:04it normally points it to that,
0:52:04 > 0:52:06and I don't know how she'll recover that.
0:52:06 > 0:52:09I've had to change my plan so I'm going to salvage some of this
0:52:09 > 0:52:13and do melted chocolate and a bit of a decoration on top.
0:52:16 > 0:52:17There they are, all baked.
0:52:17 > 0:52:21First of all, I'm going to take off all the rings.
0:52:21 > 0:52:23Some of them are a little bit higher than the others
0:52:23 > 0:52:25but that doesn't matter because I need to trim them down.
0:52:25 > 0:52:29So If I take each one and take it to the size of the rim,
0:52:29 > 0:52:31and then cut them in half,
0:52:31 > 0:52:35because it's really nice to have a filling in the middle.
0:52:37 > 0:52:41Now, all these tops could easily go into trifle,
0:52:41 > 0:52:43but more than likely, I would sit and eat them.
0:52:44 > 0:52:46Tell me what it's like.
0:52:46 > 0:52:48Nice sponge, that, Mary.
0:52:48 > 0:52:52And it's so important to have them all an even shape.
0:52:52 > 0:52:55And I was really worried when our bakers were doing this,
0:52:55 > 0:52:59and not everybody got them to a perfect size.
0:53:01 > 0:53:02That's it.
0:53:02 > 0:53:04So we're ready for the next manoeuvre,
0:53:04 > 0:53:07which is making buttercream to go with that.
0:53:07 > 0:53:13150g of softened butter and then 450g of icing sugar.
0:53:16 > 0:53:19And then some coffee essence,
0:53:19 > 0:53:21or strong coffee, a tablespoon,
0:53:21 > 0:53:23two tablespoonfuls of milk...
0:53:23 > 0:53:26- Full fat? Skimmed? Doesn't matter? - Doesn't matter at all,
0:53:26 > 0:53:29wouldn't make a difference for something like this.
0:53:29 > 0:53:32That's everything in the bowl. I'm just going to beat that together.
0:53:32 > 0:53:35You know what's going to happen when you start that, don't you?
0:53:35 > 0:53:38- I do.- Can you just stand to the right of that mixer, please, Mary,
0:53:38 > 0:53:41- when you switch it on?- Why have you suddenly started to be nice to me?
0:53:41 > 0:53:44You wanted me to be covered in all this, I'm sure.
0:53:46 > 0:53:48You're right.
0:53:49 > 0:53:52Once you've creamed the butter and icing sugar,
0:53:52 > 0:53:56use about a third of the mix to sandwich the sponges together.
0:53:56 > 0:53:59Doesn't matter a bit if it oozes out of the side.
0:53:59 > 0:54:02Put it on like that and press it down.
0:54:02 > 0:54:05Have you got another knife up there? You might help me.
0:54:05 > 0:54:07- Coffee and walnut goes so well. - Doesn't it? Yeah.
0:54:07 > 0:54:12If you like, you can do an almond version instead of walnut.
0:54:12 > 0:54:13Would it work with peanut?
0:54:13 > 0:54:16I think it would be absolutely horrible with peanuts,
0:54:16 > 0:54:18but if you like it, you could do it with peanuts
0:54:18 > 0:54:20and add some peanut butter to it.
0:54:20 > 0:54:23Then you've got to take each one and coat it,
0:54:23 > 0:54:26because we're going to roll it in nuts.
0:54:26 > 0:54:29So, you spread the icing all the way round the outside,
0:54:29 > 0:54:31and it doesn't have to be perfect.
0:54:31 > 0:54:33Mine here looks a little bit lumpy, but it doesn't matter -
0:54:33 > 0:54:36all I've got to do is toss that in the nuts.
0:54:36 > 0:54:42Then a piping swirl of the same icing with a decoration on the top.
0:54:42 > 0:54:43I remember once I phoned you up
0:54:43 > 0:54:46and said, "Mary, I'm just down the road, can I pop in?"
0:54:46 > 0:54:49And you went, "Oh, yes, no problem," so I popped round...
0:54:49 > 0:54:51Five minutes' notice, there was a lemon drizzle.
0:54:51 > 0:54:55There was warm shortbread biscuits and a pot of tea.
0:54:55 > 0:54:57How did you do that, Mary?
0:54:57 > 0:54:59Well, I knew if I hadn't done it, you'd complain.
0:54:59 > 0:55:02And anyway, I can usually hear you in your noisy cars
0:55:02 > 0:55:04halfway down the road, so I know you're passing.
0:55:04 > 0:55:06I need to sort that exhaust out.
0:55:06 > 0:55:08I think we're very lucky to have you on the Bake Off.
0:55:08 > 0:55:10I think really you should be on Top Gear
0:55:10 > 0:55:12with all those racing enthusiasts.
0:55:12 > 0:55:14But you are a master baker.
0:55:16 > 0:55:18You've got a big tray at the end there,
0:55:18 > 0:55:20and if you can just tip some nuts in,
0:55:20 > 0:55:21no need to weigh them,
0:55:21 > 0:55:23but sort of about 200g, something like...
0:55:23 > 0:55:26Now these really have been chopped up, haven't they?
0:55:26 > 0:55:29Yeah, and that's going to give a lovely crunchy outside.
0:55:29 > 0:55:31So it's quite easy to do this because you just pick them up
0:55:31 > 0:55:36and then you just drop them down and roll them like that.
0:55:36 > 0:55:38So there they are.
0:55:38 > 0:55:40Oh, so you just...? OK.
0:55:40 > 0:55:42- And I knew you'd do two at once. Time is money.- Time is money.
0:55:42 > 0:55:45Well, it's kept you quiet for a long time, helping me do this.
0:55:45 > 0:55:50Yes. I enjoy making cakes, Mary, with you.
0:55:50 > 0:55:53Do you remember that old children's thing back in the '50s?
0:55:53 > 0:55:55- Listen with Mother. - Listen with Mother.
0:55:55 > 0:55:57I'm like "Baking with Mother".
0:55:57 > 0:55:59Listen with Mother, and it was on at five o'clock,
0:55:59 > 0:56:01and the first thing they used to say was,
0:56:01 > 0:56:03"Are you sitting comfortably?"
0:56:03 > 0:56:05Do you remember that?
0:56:05 > 0:56:08Yeah. No, I don't, I don't remember. I wasn't even born, Mary.
0:56:08 > 0:56:10When were you born, then?
0:56:10 > 0:56:13- 1976.- Gosh.
0:56:13 > 0:56:15- You're just a lad, aren't you?- Yeah.
0:56:15 > 0:56:18So we have our soldiers all lined up.
0:56:18 > 0:56:21We've got some icing left, into a piping bag,
0:56:21 > 0:56:24and we just need to put a rosette on the top
0:56:24 > 0:56:27and a coffee bean on top of that.
0:56:35 > 0:56:37Please note that they're all exactly the same size,
0:56:37 > 0:56:40what we're always saying to our bakers.
0:56:40 > 0:56:43Consistency, consistency, consistency.
0:56:43 > 0:56:46And as I cut down, you'll get two layers
0:56:46 > 0:56:48with a nice bit of filling in there.
0:56:50 > 0:56:52It's certainly held its moisture beautifully.
0:56:52 > 0:56:54The taste, as well, is delicious.
0:56:54 > 0:56:57You certainly get the flavour of the nuts, the coffee...
0:56:57 > 0:56:59The buttercream's just set.
0:57:00 > 0:57:02It's gorgeous.
0:57:02 > 0:57:04And they look so inviting.
0:57:04 > 0:57:06Nice one, Mary.
0:57:06 > 0:57:08So, the next time we do a Masterclass, Mary,
0:57:08 > 0:57:10things get a little bit tougher, because our challenges
0:57:10 > 0:57:14that we set for the bakers did get a little bit tricky.
0:57:15 > 0:57:17Mary and Paul will be putting themselves
0:57:17 > 0:57:19in the bakers' shoes once again,
0:57:19 > 0:57:22as they take on five more of the tasks.
0:57:22 > 0:57:25As the challenges get more difficult, there's nothing to fear.
0:57:25 > 0:57:29Paul and I are here to show you every trick in the book.
0:57:29 > 0:57:32I've got some good old favourites hidden in my store cupboard,
0:57:32 > 0:57:35bakes that I've been making for many, many years,
0:57:35 > 0:57:37and it's my turn to pass them onto you.
0:57:37 > 0:57:42They'll show you how to create bakes you never thought you could.
0:57:42 > 0:57:44I love it, it's fun.
0:57:44 > 0:57:48Paul reveals a great way to jazz up your pie pastry.
0:57:48 > 0:57:51You could use anything, the choice is yours. Go mad.
0:57:51 > 0:57:56And Mary shows us an easy way to rustle up some party biscuits.
0:57:56 > 0:57:59They're so quick to make and children just love them.
0:57:59 > 0:58:01Join us next time
0:58:01 > 0:58:03for The Great British Bake Off Masterclass.