0:00:02 > 0:00:06'12 fresh bakers are preparing for battle like warriors of old.'
0:00:06 > 0:00:08Warriors?
0:00:08 > 0:00:11No, worriers. As in - they're worried. Worriers.
0:00:11 > 0:00:13I was going to say, they're not dressed as warriors.
0:00:13 > 0:00:15That's why they don't have breastplates on.
0:00:15 > 0:00:19- Don't worry.- All right. Welcome to a brand-new series of...
0:00:19 > 0:00:20BOTH: The Great British Bake Off.
0:00:22 > 0:00:26When I applied, did I think I'd get on? No, I didn't.
0:00:26 > 0:00:29My daughter entered me for the competition
0:00:29 > 0:00:33and when I got the initial phone call, I thought it was a joke.
0:00:33 > 0:00:36It hadn't really felt real until we saw the tent.
0:00:44 > 0:00:47I can't even describe... I don't have any words...
0:00:48 > 0:00:50I never imagined I would actually get here.
0:00:50 > 0:00:52Now that I'm here...everything...
0:00:52 > 0:00:55My jaw is just on the ground.
0:00:55 > 0:00:58I just want all of my bakes to be right, nothing to be raw
0:00:58 > 0:01:01and everything to be risen and everything to taste good.
0:01:02 > 0:01:06You know the Paul Hollywood stare - he looks at something
0:01:06 > 0:01:08and then looks up at you. I'm dreading that.
0:01:08 > 0:01:10I am such a big fan of Mary.
0:01:10 > 0:01:13If I can even make her swallow a piece of my cake,
0:01:13 > 0:01:15that's quite a big deal!
0:01:19 > 0:01:22MEL: 30 brand-new challenges.
0:01:23 > 0:01:25Nervous, really nervous.
0:01:25 > 0:01:2712 new bakers.
0:01:27 > 0:01:29My wife gave me two bits of advice.
0:01:29 > 0:01:31Make sure you don't go out the first weekend
0:01:31 > 0:01:33and don't make any jokes.
0:01:33 > 0:01:37But only one can be the winner of The Great British Bake Off.
0:01:38 > 0:01:40I'm quite random.
0:01:40 > 0:01:41You know, I can be making a cake
0:01:41 > 0:01:44and you can have a meat pie by the time I've finished.
0:02:05 > 0:02:09We are back in the glorious grounds of Welford Park, Berkshire,
0:02:09 > 0:02:13and limbering up for another baking marathon.
0:02:13 > 0:02:15- Ooh, crunchy.- Focus. Focus.
0:02:15 > 0:02:18- All right, feel the burn. OK, ready?- Yeah, yeah.
0:02:18 > 0:02:19Ready?
0:02:19 > 0:02:21BOTH GROAN
0:02:21 > 0:02:23- Lunge!- Good!
0:02:23 > 0:02:24BOTH GROAN
0:02:24 > 0:02:26BOTH: It's cake week!
0:02:27 > 0:02:31The bakers are about to face their first-ever challenge.
0:02:31 > 0:02:33There'll be a couple more over the next two days,
0:02:33 > 0:02:36after which, one will be crowned Star Baker
0:02:36 > 0:02:38and one will be asked to leave the Bake Off.
0:02:40 > 0:02:43Welcome, everybody, to the tent.
0:02:43 > 0:02:45Now, I know you've been practising, probably for months -
0:02:45 > 0:02:48the breads, the cakes, the biscuits.
0:02:48 > 0:02:49That's all over.
0:02:49 > 0:02:53All you have to do now is impress our lovely judges - Mary and Paul.
0:02:53 > 0:02:56Now, this is your first Signature Challenge.
0:02:56 > 0:02:58And for this, we thought we'd start you nice and simply
0:02:58 > 0:03:00with a very basic Madeira cake. Easy.
0:03:00 > 0:03:04Surely it's got to be three tiers with lots of sugar crafts, that kind of thing?
0:03:04 > 0:03:07- No. No, Melanie.- Really?- Very simple. So, for the very first time,
0:03:07 > 0:03:10you've got two hours to complete this. On your marks.
0:03:10 > 0:03:11Get set.
0:03:11 > 0:03:13Bake!
0:03:16 > 0:03:20We're cooking. The oven's on - the process has started.
0:03:20 > 0:03:23Trying to do my preparation properly.
0:03:23 > 0:03:25My sister's last words were, "Make sure all the tins
0:03:25 > 0:03:28"are always well-greased and lined and everything."
0:03:28 > 0:03:32My hands are shaking so much, it's really difficult to cut.
0:03:32 > 0:03:35Do you know what? I never get bored of coming back to Bake Off,
0:03:35 > 0:03:38and this year, we've got 12 fantastic bakers to break in.
0:03:38 > 0:03:42Madeira cake, for me, is one of the great classics.
0:03:42 > 0:03:45It's a close-textured, beautiful, plain cake,
0:03:45 > 0:03:49but it should have a dome and a crack on the top.
0:03:49 > 0:03:52I'm happy that there will be different flavours
0:03:52 > 0:03:55but I don't want it too far from the classic, because you can't beat it.
0:03:56 > 0:04:00That's my thyme, which I'm taking leaves off,
0:04:00 > 0:04:03and then I'm going to blend it together
0:04:03 > 0:04:06with some lemon zest to release the flavour.
0:04:06 > 0:04:09Born in Lithuania, Ugne is an office administrator
0:04:09 > 0:04:12who lives in Essex with her partner and two children.
0:04:12 > 0:04:17She has two burning passions - British baking and body building.
0:04:17 > 0:04:18Her lemon and thyme Madeira cake
0:04:18 > 0:04:22will be topped with a lemon glaze and crystallised thyme sprigs.
0:04:22 > 0:04:26Hopefully, the taste will be good and my crack will show!
0:04:26 > 0:04:28SHE LAUGHS
0:04:28 > 0:04:30- Morning, Nadiya.- Hey, Nadiya.
0:04:30 > 0:04:32Right, can you tell us all about your Madeira, please?
0:04:32 > 0:04:35It's green cardamom and orange Madeira.
0:04:35 > 0:04:37Is that the only flavour in your Madeira cake?
0:04:37 > 0:04:40Just the orange zest and green cardamom powder.
0:04:40 > 0:04:42Interesting using the cardamom.
0:04:42 > 0:04:45It could be fantastic or it could be disastrous.
0:04:45 > 0:04:47Yeah, if you put too much in and it can taste quite medicinal,
0:04:47 > 0:04:50and too little and you can't taste it, so it's finding a balance.
0:04:50 > 0:04:53- And you're happy with the balance at the moment?- Yes.
0:04:53 > 0:04:56Nadiya learned to bake during her home economics lessons
0:04:56 > 0:04:58at school in Luton.
0:04:58 > 0:05:00She now lives in Leeds with her husband, Abdal,
0:05:00 > 0:05:03and is full-time mum to Musa, Dawud and Maryam.
0:05:03 > 0:05:07They've given the thumbs-up to her Madeira with its candied orange
0:05:07 > 0:05:09and cardamom-flavoured glaze.
0:05:09 > 0:05:11My kids keep telling me that they're really proud of me,
0:05:11 > 0:05:13but I think my eldest son
0:05:13 > 0:05:15will definitely feel a little bit disappointed
0:05:15 > 0:05:16if I didn't get through.
0:05:16 > 0:05:20- Morning, Paul. Morning, Mary. - Good morning, how are you?
0:05:20 > 0:05:22Very well, thank you, very well.
0:05:22 > 0:05:25What inspired you to do this and what about the ingredients?
0:05:25 > 0:05:28Well, I've been lucky enough to do quite a bit of work in the Caribbean,
0:05:28 > 0:05:31so quite a bit of ginger in there.
0:05:31 > 0:05:35The classic Jamaican ginger idea, and then some lime mojitos in Cuba.
0:05:35 > 0:05:37OK.
0:05:37 > 0:05:39When Ian isn't working as a travel photographer,
0:05:39 > 0:05:43he's a stay-at-home dad to George and Zoe in Cambridgeshire.
0:05:43 > 0:05:47His Somewhere West Of Madeira Cake will have coconut-based batter.
0:05:47 > 0:05:50- It's going to be different. - I hope so. I hope so.
0:05:50 > 0:05:52Just get those flavours balanced.
0:05:52 > 0:05:54Yeah.
0:05:54 > 0:05:57The consistency of a Madeira cake batter is crucial.
0:05:57 > 0:06:00Slow that down so I don't cover everyone in it.
0:06:00 > 0:06:03It needs to be liquid enough to produce steam in the oven,
0:06:03 > 0:06:06which should encourage the Madeira's distinctive crack
0:06:06 > 0:06:07on the surface of the sponge.
0:06:08 > 0:06:10- Morning.- Morning.
0:06:10 > 0:06:12- Mat, what have you chosen to do?- Erm...
0:06:12 > 0:06:15So, I'm making a gin and tonic Madeira cake.
0:06:15 > 0:06:17- That's original.- Is it?
0:06:17 > 0:06:19Are you actually putting gin into the cake?
0:06:19 > 0:06:23Yeah, a little bit. It's more of a gin and tonic glaze than it is gin in the cake.
0:06:23 > 0:06:25As long as we get that balance through on the top.
0:06:25 > 0:06:28- I think putting it on the top is more of a gesture than anything else.- Yeah.
0:06:28 > 0:06:30Mat began learning to bake three years ago,
0:06:30 > 0:06:34in between shifts as a London firefighter.
0:06:34 > 0:06:37His G&T Madeira will be brushed with a fresh lemon glaze
0:06:37 > 0:06:39containing seven shots of gin.
0:06:39 > 0:06:42I always serve gin and tonic with just a little bit of regret.
0:06:42 > 0:06:45- Oh, really?- Just a little bit. - I've got plenty of that.
0:06:46 > 0:06:49Three of the bakers have gone strictly Madeira.
0:06:49 > 0:06:52These are the types of cakes my mum used to make all the time.
0:06:52 > 0:06:55No frills - just a very classic, traditional Madeira cake.
0:06:55 > 0:06:58They are only using the classic citrus flavours.
0:06:58 > 0:07:00I've tried adding poppy seeds and things
0:07:00 > 0:07:01and I thought it's just nice
0:07:01 > 0:07:04the way it is with the orange and lemon in it.
0:07:04 > 0:07:07And it's like the one that we eat at New Year in Scotland.
0:07:07 > 0:07:10At home in Perthshire, Marie bakes almost every day,
0:07:10 > 0:07:13much to the delight of her five grandchildren.
0:07:13 > 0:07:17Her zingy citrus Madeira cake is one of their favourites.
0:07:17 > 0:07:20Once it's baked, I'll drizzle it with some light icing.
0:07:20 > 0:07:23It still will have the crack on top you look for in a Madeira cake
0:07:23 > 0:07:25but it'll keep it a little bit moist.
0:07:30 > 0:07:33- Morning, Dorret.- Morning. - So, how about your Madeira cake?
0:07:33 > 0:07:36For the first challenge, I thought, "You just want to see the cut of my jib,"
0:07:36 > 0:07:39so I've just gone with a bit of lemon zest and some candied lemon as decoration.
0:07:39 > 0:07:42Nothing wrong with doing something simply and well.
0:07:42 > 0:07:43Dorret is a project accountant
0:07:43 > 0:07:45and lives in Preston with her husband and daughter.
0:07:45 > 0:07:48She's been baking since she was 11, and has been honing
0:07:48 > 0:07:51her simple Madeira for the last 40 years.
0:07:51 > 0:07:53How have they turned out at home?
0:07:53 > 0:07:56Perfect, with a nice dome and a crack in them,
0:07:56 > 0:07:58and a very close-textured cake.
0:07:58 > 0:08:00They should be quite light, as well.
0:08:01 > 0:08:05- OK.- Good luck.- I'll take that from someone who's strategically important to this.
0:08:05 > 0:08:07LAUGHTER
0:08:07 > 0:08:12- I'm loving the fact that Paul has been deemed strategically important. That's a first for him.- Thank you.
0:08:12 > 0:08:16I want to play with the twist, so not full orange or lemon.
0:08:16 > 0:08:19And I really like blood oranges, I think they're the sweeter fruit.
0:08:19 > 0:08:24Flora lives in Perthshire, and at 19, is this year's youngest baker.
0:08:24 > 0:08:26Her harshest critics are her younger sisters,
0:08:26 > 0:08:29but they've approved her blood orange Madeira.
0:08:29 > 0:08:32Flora's breaking with tradition in her cake mix.
0:08:32 > 0:08:34I think almonds in the mixture helps with the moisture
0:08:34 > 0:08:37because a Madeira cake can be quite dry.
0:08:37 > 0:08:39Fingers crossed!
0:08:39 > 0:08:43Alvin's gone for something a little more substantial in his cake mix.
0:08:43 > 0:08:47- My Madeira is going to have figs. - They're dried figs?
0:08:47 > 0:08:50They're dried and slightly rehydrated. Really moist.
0:08:50 > 0:08:52Alvin's a nurse and lives in Bracknell with his wife
0:08:52 > 0:08:53and two children.
0:08:53 > 0:08:57As well as adding figs, he's infused his batter with orange
0:08:57 > 0:08:59- and fresh vanilla. - How do they disperse?
0:08:59 > 0:09:01My aim is for them to be suspended, and they were
0:09:01 > 0:09:03when I was practising it at home, so...
0:09:03 > 0:09:05Never thought of chopping them up?
0:09:06 > 0:09:08Cos I like them chunky.
0:09:08 > 0:09:10OK, fair enough.
0:09:10 > 0:09:12Alvin isn't the only baker daring to add fruit.
0:09:12 > 0:09:16- Good morning.- Hello.- Paul is obsessed with dispersal of chunks.
0:09:16 > 0:09:19- My chunks are well-dispersed. - Good, that's all he cares about.
0:09:19 > 0:09:23- Do they drop down to the bottom, or do we expect...- Oh, no. - ..to see them all the way through?
0:09:23 > 0:09:26If they're at the bottom, they're meant to be there.
0:09:26 > 0:09:30Sandy is a child welfare officer and lives and works in Leeds.
0:09:30 > 0:09:33Her apricot Madeira is flavoured with almond liqueur.
0:09:33 > 0:09:36Paul shook my confidence in that the fruit would all sink to the bottom.
0:09:36 > 0:09:40I've got to have real faith in my own ability.
0:09:40 > 0:09:44Powerhouse of self-confidence going on.
0:09:44 > 0:09:46Time to go in, I think.
0:09:55 > 0:09:56So, fingers crossed!
0:09:56 > 0:10:00I'm going to put it on for ten minutes on a higher temperature,
0:10:00 > 0:10:02then after ten minutes, I'm going to lower it down.
0:10:02 > 0:10:05It just gives it time to heat up quickly to get a rise.
0:10:07 > 0:10:10Ahh! I haven't even set my oven.
0:10:10 > 0:10:15Ah! I forgot to set the oven, because at home, we've got an Aga.
0:10:15 > 0:10:17So used to having it on all the time.
0:10:17 > 0:10:19Oh, well.
0:10:20 > 0:10:24Bakers, one hour has gone. One hour to go.
0:10:24 > 0:10:25Plenty of time.
0:10:25 > 0:10:28I'm just going to put it in the oven.
0:10:28 > 0:10:31Hopefully, it's got enough time to cook, fingers crossed.
0:10:31 > 0:10:33Otherwise I'll be in trouble!
0:10:37 > 0:10:40Trying to get nice, even slices.
0:10:40 > 0:10:43Madeira cake is traditionally topped with a light glaze
0:10:43 > 0:10:45and candied fruit.
0:10:45 > 0:10:47The fruit must be brittle.
0:10:47 > 0:10:51I'm going to pop them into the oven, just for five minutes, and it will crisp them up a wee bit.
0:10:51 > 0:10:55And the glaze should be thin, translucent and full of flavour.
0:10:55 > 0:10:58That's a lot of gin. Let's keep adding it.
0:10:58 > 0:10:59Fingers crossed.
0:10:59 > 0:11:01I really want to do well at this
0:11:01 > 0:11:05because there's a lot of people that don't know this side of me.
0:11:05 > 0:11:08When he's not baking, Stu's a lead singer in a band
0:11:08 > 0:11:10and a professional musician.
0:11:10 > 0:11:14His lime and chocolate Madeira will be topped with a rum and lime glaze.
0:11:16 > 0:11:18It's well on its way to being cooked,
0:11:18 > 0:11:19if not already burnt,
0:11:19 > 0:11:22so I'm just going to let that cool and see what I'm looking at.
0:11:24 > 0:11:26- Now, Paul, I have one question.- Yes.
0:11:26 > 0:11:30You know that you have the same facial hair as Paul Hollywood.
0:11:30 > 0:11:33- You have the same name.- I've been waiting for someone to say that.
0:11:33 > 0:11:34What is going on, Paul?
0:11:34 > 0:11:36I'm slightly younger. Slightly younger.
0:11:36 > 0:11:39Everyone's slightly younger. This Paul is a prison governor
0:11:39 > 0:11:42in Swansea. He has a penchant for sugar craft,
0:11:42 > 0:11:45but today, his decoration will be simple candied lemons,
0:11:45 > 0:11:48on top of his lemon, ginger and caraway seed Madeira.
0:11:48 > 0:11:50There's no hidden agenda here...
0:11:50 > 0:11:52HE CHUCKLES
0:11:52 > 0:11:55- There is no hidden agenda. - You don't wear as much hair gel as the other Paul,
0:11:55 > 0:11:57- which is a relief to us.- No, I don't.
0:11:57 > 0:12:00That's 30 minutes, bakers. 30 minutes!
0:12:00 > 0:12:01Can't afford ear defenders.
0:12:05 > 0:12:07Watch it like a hawk.
0:12:07 > 0:12:09This last part of the bake is crucial.
0:12:09 > 0:12:11This is when the centre should cook through,
0:12:11 > 0:12:14producing the Madeira Holy Grail.
0:12:14 > 0:12:17- Looking for a crack. - SHE LAUGHS
0:12:17 > 0:12:20My cake's not cooked in the middle, but the top is really brown.
0:12:20 > 0:12:23So, I'm just covering the top, so that it doesn't burn.
0:12:23 > 0:12:26It's just the temperatures. I don't think I've got them right.
0:12:32 > 0:12:33OK.
0:12:39 > 0:12:40I'm happy with that.
0:12:42 > 0:12:45I think it looks great. It's got a lovely crack.
0:12:45 > 0:12:47I think it's all right.
0:12:47 > 0:12:50I'll dress it up and try and make it look pretty.
0:12:50 > 0:12:52What's happened with the crack? What's going on?
0:12:52 > 0:12:54I have a little two.
0:12:54 > 0:12:57But two's better than one. One crack bad, two cracks better.
0:12:57 > 0:12:59Two cracks better.
0:13:00 > 0:13:03Famous in Leeds is the three-crack Madeira.
0:13:03 > 0:13:06MEL: One baker has a novel way to moisten his cake.
0:13:06 > 0:13:09I've made a syrup for the cake, like a lemon drizzle.
0:13:09 > 0:13:12So, using the syringe just to inject the syrup in, just a little bit,
0:13:12 > 0:13:16I don't want it to be too soggy, but it just helps to get the flavour in.
0:13:16 > 0:13:18As a trainee anaesthetist,
0:13:18 > 0:13:21Tamal is well-versed in the art of injecting.
0:13:21 > 0:13:25He's using a rose-water syrup to moisten his pistachio-flavoured cake.
0:13:25 > 0:13:28I know Paul has this thing about there not being too much rose-water,
0:13:28 > 0:13:30so hopefully I've got the balance right.
0:13:36 > 0:13:38Eugh...
0:13:41 > 0:13:43I might be pushing my luck.
0:13:48 > 0:13:50Phew! Didn't snap it.
0:13:53 > 0:13:54It's well-dispersed.
0:14:02 > 0:14:04You know it.
0:14:05 > 0:14:08Obviously, I'm a bit disappointed with the colour.
0:14:09 > 0:14:14Right, M'DEARERS, you have five minutes left on the old clock.
0:14:14 > 0:14:15Five minutes.
0:14:24 > 0:14:26Argh! I'm going to take it out now.
0:14:29 > 0:14:31- Ah! - HE MUTTERS SOFTLY
0:14:47 > 0:14:48Right, bakers, time to reveal your cracks.
0:14:48 > 0:14:51Step away from your bakes and then move them to the side.
0:14:51 > 0:14:53Thank you.
0:15:00 > 0:15:01For the very first time,
0:15:01 > 0:15:05the bakers will face the scrutiny of Mary and Paul.
0:15:08 > 0:15:10Looking at it, you've got a very lovely colour
0:15:10 > 0:15:12all the way round the outside.
0:15:12 > 0:15:13We've got our dome.
0:15:13 > 0:15:15You have got a split. You've hit all the criteria so far.
0:15:15 > 0:15:19And also... Now, you just listen as I drop this on the plate.
0:15:19 > 0:15:20PLINK
0:15:20 > 0:15:23That's how it should be. This is proper candied.
0:15:23 > 0:15:24It's not sticky and wet.
0:15:24 > 0:15:27MEL: That's a Bake Off first, the candied drop test.
0:15:27 > 0:15:29I've never seen you do that before, Bez.
0:15:29 > 0:15:32- MARY: Now it's just whether we've got that cardamom right.- Yes.
0:15:40 > 0:15:43For me, there's the right hint of cardamom.
0:15:43 > 0:15:44It doesn't overpower it.
0:15:44 > 0:15:47I think you've done a very clever variation. Well done.
0:15:47 > 0:15:49- Well done.- Thank you. - You've done really well.
0:15:52 > 0:15:54So, when you baked it at home, it had a perfect crack?
0:15:54 > 0:15:57- There's a little one there.- Yeah!
0:16:00 > 0:16:04I'm not getting the strong thyme flavour at all.
0:16:04 > 0:16:05It is overwhelmingly lemon.
0:16:09 > 0:16:10What the problem is...
0:16:10 > 0:16:13when you put coconut into a cake like that,
0:16:13 > 0:16:15it tends to bind the whole thing together,
0:16:15 > 0:16:18and so it's like chewing on wallpaper paste.
0:16:20 > 0:16:22I'm just wondering...
0:16:22 > 0:16:24When I think of Madeira cake -
0:16:24 > 0:16:28half chocolate and half lime, it isn't, to me, a Madeira cake.
0:16:32 > 0:16:34What is that on the top?!
0:16:34 > 0:16:37Um, yeah, my glaze sort of turned into caramel a little bit.
0:16:37 > 0:16:39Slightly!
0:16:39 > 0:16:42The flavours are all wrong, really. It's quite bitter.
0:16:46 > 0:16:49Lovely texture, perfect bake all the way round.
0:16:49 > 0:16:52I love it. I think the flavours coming through are stunning.
0:16:52 > 0:16:53Well done.
0:16:57 > 0:17:00Now we have the surprise of the figs at the bottom.
0:17:00 > 0:17:01You did mention...
0:17:01 > 0:17:04I did say, it was my concern about them dropping down to the bottom.
0:17:04 > 0:17:07However, the texture of the Madeira is fantastic.
0:17:11 > 0:17:13Great distribution of the fruit inside.
0:17:13 > 0:17:16- Hasn't dropped to the bottom. - Thank you.- Because they're small.
0:17:19 > 0:17:20- Hello, Paul.- Hello, Paul.
0:17:20 > 0:17:24- Right. - THEY CHUCKLE
0:17:24 > 0:17:26Er, it's stayed quite flat.
0:17:26 > 0:17:27It's overbaked.
0:17:29 > 0:17:31I think it's a fun idea
0:17:31 > 0:17:33to think about, gin and tonic,
0:17:33 > 0:17:36but in fact, the gin, for me, is not there.
0:17:37 > 0:17:40- I love what you've done to the apple.- Mm-hm.- Very good.
0:17:40 > 0:17:44We've got a bit of a dome on it and we've got the crack.
0:17:44 > 0:17:45But it is down to the flavour on this.
0:17:47 > 0:17:49I love that.
0:17:49 > 0:17:53- Really?- I do. The flavours are lovely, so balanced.
0:17:53 > 0:17:54I think it tastes amazing.
0:17:56 > 0:17:59It is a lovely colour that you would expect from a Madeira cake,
0:17:59 > 0:18:02and you've got a crack on the top.
0:18:02 > 0:18:05I'm not sure how crisp your candied peel on the top...
0:18:05 > 0:18:07Not very.
0:18:09 > 0:18:10I think your texture's fantastic.
0:18:10 > 0:18:12I think you've got a proper Madeira cake.
0:18:12 > 0:18:15However, it's quite bland.
0:18:18 > 0:18:20Well, it looks as though you've got a good bake
0:18:20 > 0:18:24and it's got a nice dome, and there's a crack across the middle.
0:18:24 > 0:18:25It looks good.
0:18:25 > 0:18:27..Oh, I like that.
0:18:27 > 0:18:28MEL: That's amazing.
0:18:28 > 0:18:30- You've done these before, haven't you?- Mm.
0:18:33 > 0:18:36It's lovely. Need's nothing else, the orange is coming through.
0:18:41 > 0:18:43That's a perfect Madeira. Good bake.
0:18:43 > 0:18:45- Thank you.- Well done.- Thank you.
0:18:45 > 0:18:48- Can I take the pith, Marie? - Of course you can, yes.
0:18:48 > 0:18:49- Thank you.- Thank you.
0:18:51 > 0:18:53I'm really so pleased. It's wonderful.
0:18:53 > 0:18:56Wonderful. Couldn't have asked for anything more!
0:18:56 > 0:18:59They liked it! It's a miracle.
0:18:59 > 0:19:02Paul and Mary were much more critical
0:19:02 > 0:19:05than I thought they would be on the first challenge.
0:19:05 > 0:19:08Yes. Wallpaper paste.
0:19:08 > 0:19:11That's going to live with me for a little while, I think.
0:19:13 > 0:19:15The bakers were able to plan and practise
0:19:15 > 0:19:17for their first challenge.
0:19:17 > 0:19:19Their second is a total mystery.
0:19:19 > 0:19:23Bakers, welcome to your first-ever Technical Challenge.
0:19:23 > 0:19:26Now, this one has been set by lovely Mary
0:19:26 > 0:19:29and it is quintessentially British.
0:19:29 > 0:19:31It is more British, even, than Morris men,
0:19:31 > 0:19:33beefeaters and chicken tikka masala.
0:19:33 > 0:19:38Mary and Paul are not going to be in on the action for this next bit,
0:19:38 > 0:19:40so before you go, any advice for the bakers?
0:19:40 > 0:19:44Read the recipe at least twice, to get familiar with it,
0:19:44 > 0:19:46and then weigh very carefully.
0:19:46 > 0:19:48MEL: Paul, any words?
0:19:48 > 0:19:49Good luck.
0:19:49 > 0:19:50Right. Brief.
0:19:50 > 0:19:52Excellent. Off you go, now.
0:19:52 > 0:19:55So, they've popped off, which leaves you, us
0:19:55 > 0:19:58and that sneaky little recipe lurking under the gingham.
0:19:58 > 0:20:01Paul and Mary would very much like you to make a walnut cake.
0:20:01 > 0:20:04Not a coffee and walnut cake, this is the decaf version.
0:20:04 > 0:20:07You have got 1 hour and 45 minutes.
0:20:07 > 0:20:09Very good luck. On your marks.
0:20:09 > 0:20:10- Get set! - BOTH: Bake!
0:20:13 > 0:20:16All the bakers have the same ingredients
0:20:16 > 0:20:19and a stripped-down version of Mary's recipe.
0:20:19 > 0:20:22I fairly know how it's supposed to be done.
0:20:22 > 0:20:24I don't want to talk too much, because I might fail.
0:20:24 > 0:20:26So I'll just keep it to myself.
0:20:26 > 0:20:28I think I've made it years and years ago,
0:20:28 > 0:20:31and I don't think it really worked.
0:20:34 > 0:20:37There we go, Mary, the first Technical Challenge.
0:20:37 > 0:20:40Walnut cake - where do you think they could go wrong?
0:20:40 > 0:20:43Well, first of all, they have to make a sponge mixture
0:20:43 > 0:20:45and chop the walnuts in it.
0:20:45 > 0:20:48If they don't chop them reasonably finely, they'll sink to the bottom.
0:20:48 > 0:20:51You can see all the layers, you can see all the buttercream,
0:20:51 > 0:20:54and you can see the nuts inside the sponge as well.
0:20:54 > 0:20:58Now, there should be a nice, even layer of frosting all over the cake.
0:20:58 > 0:21:02This will be a new frosting for them they do over hot water.
0:21:02 > 0:21:06Follow the directions and it'll be fine.
0:21:06 > 0:21:08I'm not sure what a perfect size for a walnut is at all.
0:21:08 > 0:21:12Just getting really paranoid about the size of these walnut pieces.
0:21:12 > 0:21:15If they're too big, I'm scared they are going to drop down, and I think
0:21:15 > 0:21:17if they're small enough, they'll incorporate nicely into the cake.
0:21:17 > 0:21:20Well, if you buy chopped nuts, they're usually about that big.
0:21:20 > 0:21:23I think that is the perfect walnut size.
0:21:23 > 0:21:24I can't see how it can't be.
0:21:24 > 0:21:26125...
0:21:26 > 0:21:28Mary's recipe requires the bakers to use
0:21:28 > 0:21:30the creaming method for their mix.
0:21:30 > 0:21:33Just creaming my butter and caster sugar.
0:21:33 > 0:21:36I'm adding the eggs gradually. If you add it all in one, it curdles.
0:21:39 > 0:21:42Somehow, I misread it. I'm doing the all-in-one.
0:21:44 > 0:21:46It will work - trust me.
0:21:46 > 0:21:50Just putting the flour and the walnuts in very, very slowly.
0:21:50 > 0:21:51Folding it in.
0:21:51 > 0:21:54Mixing them in like this. I hope that's right.
0:21:54 > 0:21:56They're smaller than I would normally chop.
0:21:56 > 0:22:00Hopefully, they'll just disperse evenly in the mix.
0:22:00 > 0:22:02I'm going to put them in the oven now.
0:22:05 > 0:22:08Mary's recipe only gives an oven temperature.
0:22:08 > 0:22:11It doesn't say how long to put it in the oven for,
0:22:11 > 0:22:13so I'm guessing about 20 minutes.
0:22:13 > 0:22:16I'm going to put them in about 15, 20 minutes.
0:22:16 > 0:22:18Just chucked it all in as one, really.
0:22:18 > 0:22:20Mary does do a lot of the all-in-ones.
0:22:24 > 0:22:27Bakers, you've got one hour left.
0:22:27 > 0:22:30- Are you starting your caramel?- Yeah.
0:22:30 > 0:22:33I am making the caramelised walnuts, getting the caramel on.
0:22:33 > 0:22:35So, it's a tablespoon of water.
0:22:35 > 0:22:37It's the 150g of sugar.
0:22:37 > 0:22:40This is the bit that could go horribly wrong.
0:22:40 > 0:22:43If I move away, it will go disastrously wrong.
0:22:43 > 0:22:44It's just a waiting game.
0:22:47 > 0:22:49The secret to perfect caramel is not to stir it
0:22:49 > 0:22:51and not to let it crystallise.
0:22:51 > 0:22:56The bakers are looking for molten sugar crystals...
0:22:56 > 0:22:57Come on.
0:22:57 > 0:23:00..that should be a rich golden brown.
0:23:00 > 0:23:01It's going. It's going.
0:23:03 > 0:23:04OK.
0:23:04 > 0:23:07I'm going to make another caramel.
0:23:07 > 0:23:09Looks good. Looks good.
0:23:09 > 0:23:14I will caramelise my walnuts and I will try to do some sugar work, maybe.
0:23:20 > 0:23:22This is sticky work.
0:23:29 > 0:23:33- That's definitely not happening. I'm starting again. - Why does that happen?
0:23:33 > 0:23:36- I don't think there was enough water in it.- OK, OK.
0:23:36 > 0:23:39Mary said one tablespoon - I'm going to break the rules.
0:23:39 > 0:23:40MEL GASPS
0:23:40 > 0:23:43- Stu!- I know, it got me in trouble in the last round, didn't it?
0:23:43 > 0:23:46- Is this wise?- Well, I need caramel.
0:23:46 > 0:23:49I'm worried that it's not melting. The sugar's not melted completely.
0:23:53 > 0:23:55I'm going to start again.
0:23:55 > 0:23:56HE SIGHS
0:23:56 > 0:23:57BIRDSONG
0:23:59 > 0:24:01Now, it's nearly 20 minutes. Opening the door,
0:24:01 > 0:24:03I don't want to open the door.
0:24:05 > 0:24:07They look fine. Nice rise, nice bounce.
0:24:07 > 0:24:09Perfect.
0:24:10 > 0:24:12Oh, no.
0:24:12 > 0:24:13It's not even.
0:24:13 > 0:24:15That's my disaster.
0:24:15 > 0:24:20Because when I arranged the racks, I didn't put it properly.
0:24:20 > 0:24:22It was tilting.
0:24:22 > 0:24:25Could you prop it up on some walnuts? No, that's ridiculous.
0:24:25 > 0:24:27- No. No.- No, no.
0:24:27 > 0:24:29- Don't stir it.- Are you sure?
0:24:29 > 0:24:33Just slowly, slowly. It will just all go all at once.
0:24:33 > 0:24:36It's bubbling a little bit, but not enough.
0:24:37 > 0:24:41Mary's recipe stipulates an unusual meringue-style frosting.
0:24:41 > 0:24:44I'm just looking at the ingredients and it says four tablespoons
0:24:44 > 0:24:47of water into egg whites, caster sugar and cream of tartar.
0:24:47 > 0:24:50It just seems a bit odd to be putting water into a meringue.
0:24:50 > 0:24:52So, is this the right thing to do?
0:24:52 > 0:24:55The meringue ingredients should be whisked over a pan of hot water.
0:24:55 > 0:24:59I think it's meant to be light, fluffy and shiny.
0:24:59 > 0:25:01If the sugar doesn't dissolve completely,
0:25:01 > 0:25:03the frosting will be grainy.
0:25:05 > 0:25:08I'm whisking it until it's very white, very sticky up the side
0:25:08 > 0:25:10and a lot more voluminous.
0:25:10 > 0:25:14It feels like it's almost at the right consistency now.
0:25:14 > 0:25:16Perfect.
0:25:18 > 0:25:21Doesn't look like it's going to stay up for me.
0:25:22 > 0:25:25Bakers, you've got ten minutes.
0:25:25 > 0:25:28I don't know about that. I don't think my caramel's happening.
0:25:30 > 0:25:34Back in the game with this caramel. Third time.
0:25:34 > 0:25:35Let's try to assemble it now.
0:25:35 > 0:25:38The cakes should be sandwiched with vanilla buttercream
0:25:38 > 0:25:42to create a perfectly level finish.
0:25:42 > 0:25:43SHE GASPS
0:25:43 > 0:25:46Ah, no. Nothing happened.
0:25:51 > 0:25:54I'm just going to cover it with the meringue and that's it.
0:25:54 > 0:25:56Five minutes, please, bakers. Five minutes.
0:25:59 > 0:26:01Holy shenanigans.
0:26:06 > 0:26:07It's like render.
0:26:13 > 0:26:16I'm just checking to see how steady your hands are.
0:26:16 > 0:26:19- God, they're awful. - Thank God you're not a surgeon.
0:26:21 > 0:26:23I need to get a couple of walnuts in here,
0:26:23 > 0:26:25even if I can only get one in.
0:26:29 > 0:26:34Right, bakers, Mary's walnut Technical Challenge is now closed.
0:26:37 > 0:26:41I've noticed that I'm the only one that's left the sides completely uncovered.
0:26:44 > 0:26:46Please bring your bakes up and pop them
0:26:46 > 0:26:48behind the photo of yourself on the gingham altar.
0:26:48 > 0:26:52Mary and Paul are expecting 12 perfect walnut cakes
0:26:52 > 0:26:54with three even layers of sponge,
0:26:54 > 0:26:57sandwiched with buttercream and covered with a smooth, shiny
0:26:57 > 0:27:01meringue-style frosting, plus ten caramel-coated walnuts.
0:27:04 > 0:27:07Start with this one. The icing doesn't look too bad, does it?
0:27:07 > 0:27:08It's quite smooth.
0:27:08 > 0:27:10We've got a good height.
0:27:10 > 0:27:12The nuts are cut fairly small.
0:27:12 > 0:27:14They're even within the sponge.
0:27:17 > 0:27:18Sponge is very good.
0:27:18 > 0:27:22Buttercream good, and the icing is slightly crystallised.
0:27:22 > 0:27:25- Mm, they haven't cooked it out. - Very slightly.
0:27:25 > 0:27:26Moving on to number two.
0:27:26 > 0:27:28Nice layers.
0:27:29 > 0:27:31Oh, dear.
0:27:31 > 0:27:32- Granular.- Yeah.
0:27:32 > 0:27:34That's a shame.
0:27:34 > 0:27:37Now, this looks more like it, doesn't it? You see the swirls.
0:27:37 > 0:27:38Nice sponge on this.
0:27:40 > 0:27:41Very grainy, again.
0:27:42 > 0:27:44It's a very nice sponge.
0:27:45 > 0:27:48- Mm, chopped the nuts quite well in there.- Yes.
0:27:48 > 0:27:50The icing, though, is like eating sugar.
0:27:52 > 0:27:54Now, we've only got one walnut
0:27:54 > 0:27:57and I've got a sort of feeling there may have been a disaster.
0:27:57 > 0:28:00I think there was an attempt at a caramel right on the end.
0:28:00 > 0:28:02What's the texture like?
0:28:02 > 0:28:04- Soft, not quite whisked enough.- No.
0:28:06 > 0:28:08Right, let's move on.
0:28:08 > 0:28:09Now, this looks OK.
0:28:09 > 0:28:13- Nice swirly effect, good appearance. - Nice sponge.
0:28:14 > 0:28:18Now, this person has gone to a lot of extra trouble.
0:28:20 > 0:28:24- Very good marshmallowy topping. - It's much smoother.
0:28:24 > 0:28:26Now, moving on to number eight.
0:28:26 > 0:28:29- It's nice and even, isn't it, the layers? The buttercream.- Yes.
0:28:29 > 0:28:33The caramel has flowed a bit round the nuts, but I rather like that.
0:28:33 > 0:28:35- It looks quite nice.- Good colour.
0:28:35 > 0:28:39- Something happened to the icing here. Perhaps there wasn't enough. - Perhaps.- Perhaps.
0:28:39 > 0:28:41- It's not there, anyway. - No, it's definitely not there.
0:28:41 > 0:28:43I don't know where the rest of it's gone.
0:28:43 > 0:28:45- Very grainy.- Very grainy.
0:28:45 > 0:28:49The nuts seem to have all crammed into one area, haven't they? Right to the edge.
0:28:49 > 0:28:53I think the nuts could have been chopped up a little bit smaller, couldn't they?
0:28:53 > 0:28:56- Lots of buttercream, isn't there? - A little bit uneven.
0:28:56 > 0:29:00- I think the walnuts are just a little bit coarse. - A little bit too big, yeah.
0:29:00 > 0:29:03- Finally, on to number 12. - Three even layers.
0:29:03 > 0:29:05The frosting is quite neat. However...
0:29:05 > 0:29:07It's granular.
0:29:07 > 0:29:09- Very granular.- Yeah.
0:29:11 > 0:29:15Paul and Mary will now reveal whose walnut cake was technically perfect...
0:29:15 > 0:29:17and whose wasn't.
0:29:17 > 0:29:20Last place is this one. Whose is this?
0:29:20 > 0:29:24- Everybody else covered their cake, and that was a key criteria.- Yeah.
0:29:24 > 0:29:2611th position is this one.
0:29:28 > 0:29:31Paul is tenth, Sandy is ninth, Ian eighth,
0:29:31 > 0:29:34Mat is seventh, Flora sixth,
0:29:34 > 0:29:37fifth is Dorret, and Tamal comes in fourth.
0:29:37 > 0:29:40And in third place, very nice finish in this,
0:29:40 > 0:29:41lovely swirls.
0:29:41 > 0:29:43And in second place is...
0:29:45 > 0:29:47..this one. Whose is this?
0:29:47 > 0:29:49It's a nice cake, lovely caramel on the top,
0:29:49 > 0:29:51and it did look very attractive as well.
0:29:51 > 0:29:53I expect you all know who number one is.
0:29:53 > 0:29:55Who is number one?
0:29:55 > 0:29:57A beautiful sponge - lovely layers.
0:29:57 > 0:30:00It's a perfect cake and it's what we asked for.
0:30:00 > 0:30:02- Thank you.- Well done.
0:30:05 > 0:30:08- It was awesome! - SHE LAUGHS
0:30:08 > 0:30:10- It was amazing.- Well done.
0:30:10 > 0:30:12- Very nice.- Well done.- Good work.
0:30:12 > 0:30:15That made up for the Madeira cake!
0:30:15 > 0:30:18I'm pleased that I managed to pull it off at the last minute,
0:30:18 > 0:30:20that that caramel is not going to ruin me, you know what I mean?
0:30:20 > 0:30:23I'm here to be judged, and they've judged me
0:30:23 > 0:30:25and they've put me in 12th place, and I'm OK with that.
0:30:27 > 0:30:30No, of course I'm not. I don't want to be 12th place!
0:30:30 > 0:30:32HE SIGHS
0:30:38 > 0:30:40One challenge remaining.
0:30:40 > 0:30:43A last opportunity to claim Star Baker.
0:30:43 > 0:30:48A final chance to avoid being the first to leave the Bake Off.
0:30:48 > 0:30:49Who's strong for you, Mary?
0:30:49 > 0:30:51Oh, I think Marie.
0:30:51 > 0:30:54She was the one that was calm, got on with her own thing.
0:30:54 > 0:30:56- I think Flora did really well. - MEL: She did.
0:30:56 > 0:30:58MARY: And Nadiya did very well.
0:30:58 > 0:31:01But then in the Technical Challenge, Nadiya was last.
0:31:01 > 0:31:03If you cut a walnut into four pieces, that's too big.
0:31:03 > 0:31:05- So, I'd say half that.- An eighth?
0:31:05 > 0:31:08I wasn't going to make it as precise as that.
0:31:08 > 0:31:10- But you are as precise as that. - What about the men?
0:31:10 > 0:31:12Tamal came fourth in the Technical.
0:31:12 > 0:31:16Alvin came second and I actually liked his Madeira, too.
0:31:16 > 0:31:18Who is in real trouble?
0:31:18 > 0:31:21Stu really didn't make a good Madeira cake.
0:31:21 > 0:31:23And likewise, Ian is another one.
0:31:23 > 0:31:26And Paul... Particularly in trouble at the moment.
0:31:26 > 0:31:28I think you'll stay, mate. I think you're all right.
0:31:28 > 0:31:31- I hope so.- I'm not so sure. - He's had a weak start.
0:31:41 > 0:31:45Bakers, good morning, welcome to your Showstopper Challenge.
0:31:45 > 0:31:48We're going to be taking you back to the 1970s today,
0:31:48 > 0:31:52when Mary was rocking out with some wing collars to Boney M,
0:31:52 > 0:31:56and Paul was dancing on his own to The Nolan Sisters.
0:31:56 > 0:31:58- Times haven't changed for Paul.- No.
0:31:58 > 0:32:00What we're asking for in this challenge is
0:32:00 > 0:32:04a Black Forest gateau, which graced many a menu back in the 1970s.
0:32:04 > 0:32:07You've got three and a half hours.
0:32:07 > 0:32:09- On your marks.- Get set! - BOTH: Bake.
0:32:12 > 0:32:15It's a classic from my era, along with the prawn cocktail
0:32:15 > 0:32:17and the steak Diane.
0:32:17 > 0:32:19It's very retro and I wasn't even there.
0:32:20 > 0:32:23This is the first Showstopper so they've got to show off,
0:32:23 > 0:32:24they've got to impress us.
0:32:24 > 0:32:28We want to see good chocolate work, it's got to look special.
0:32:28 > 0:32:2960g.
0:32:29 > 0:32:31You've got to choose your sponge wisely
0:32:31 > 0:32:33to go inside the Black Forest gateau.
0:32:33 > 0:32:36You want something light like a genoise or a whisked sponge.
0:32:36 > 0:32:40But traditionally, a chocolate sponge. Simple enough.
0:32:40 > 0:32:43I'm mixing the dry into the chocolate butter mixture.
0:32:43 > 0:32:46If you mix the dry ingredients into the eggs, you start getting clumps
0:32:46 > 0:32:49and you have to beat it quite a lot to get rid of those.
0:32:49 > 0:32:52Tamal's aiming for a rich, dark chocolate sponge,
0:32:52 > 0:32:55which he'll fill with a cherry ganache before enveloping his gateau
0:32:55 > 0:32:58in a tempered-chocolate collar.
0:32:58 > 0:33:00The cake, when I practise at home, it's been pretty good.
0:33:00 > 0:33:03I'm definitely not in chilled-out mode,
0:33:03 > 0:33:06so I don't really want to be chilled out until it's all done.
0:33:06 > 0:33:09A classic Black Forest gateau is a decadent blend of chocolate,
0:33:09 > 0:33:13cherries, fresh cream and Kirsch liqueur.
0:33:14 > 0:33:17But not everyone's a purist.
0:33:17 > 0:33:20- Morning, Stu. - Morning, Paul. Morning, Mary.
0:33:20 > 0:33:21Right, buddy, what's your interpretation
0:33:21 > 0:33:23of the Black Forest gateau?
0:33:23 > 0:33:25OK, I've called it Purple Forest gateau,
0:33:25 > 0:33:29because I've used beetroot in it, so it's a nice moist cake.
0:33:29 > 0:33:31You don't think the original sponge was moist enough?
0:33:31 > 0:33:35It's pretty moist, but I just wanted to do something slightly different with it.
0:33:35 > 0:33:38Stu's beetroot and chocolate sponge will be sandwiched together
0:33:38 > 0:33:41with a mascarpone cream, then covered with Italian meringue.
0:33:41 > 0:33:43You're going to show off your chocolate work.
0:33:43 > 0:33:45What is your chocolate work?
0:33:45 > 0:33:48OK, so it's going to simply be some truffles...
0:33:48 > 0:33:52and also some chocolate trees around the outside.
0:33:52 > 0:33:54Good luck, mate. Are you all right for time at the moment?
0:33:54 > 0:33:55I think I'm fine for time.
0:33:56 > 0:33:59Pink is a very hard scale to gauge.
0:33:59 > 0:34:03Flora's also decided to give the '70s classic a bit of an update.
0:34:03 > 0:34:06Cherry powder makes it quite pink, but not quite pink enough,
0:34:06 > 0:34:10so I'm going to add a little bit of colouring.
0:34:10 > 0:34:13Flora's going to layer her cherry and chocolate sponges
0:34:13 > 0:34:15with fresh cream and cherries.
0:34:15 > 0:34:19She'll decorate it with chocolate and Kirsch truffles.
0:34:19 > 0:34:21I've got all the classical elements.
0:34:21 > 0:34:24All that retro is still there, but are they too pink?
0:34:24 > 0:34:26I'm not sure.
0:34:27 > 0:34:31I had my bedroom walls painted fuchsia pink for a very long time.
0:34:32 > 0:34:34We'll try and avoid tacky pink.
0:34:36 > 0:34:38I like working with chocolate.
0:34:38 > 0:34:42I like working with alcohol. This is the perfect bake for me.
0:34:42 > 0:34:45Dorret plans to fill her gateau with a cherry chocolate ganache
0:34:45 > 0:34:47and chocolate mousse.
0:34:47 > 0:34:49She's making two types of sponge.
0:34:49 > 0:34:52Now, explain to me what an Alhambra sponge is.
0:34:52 > 0:34:56Well, the first part is made with a sabayon warmed in the bain-marie.
0:34:56 > 0:35:00Then the melted butter. And then cocoa and flour.
0:35:00 > 0:35:03And it makes a very dense, rich sponge.
0:35:03 > 0:35:06- This isn't looking brilliant, actually.- Give it a good whisk.
0:35:06 > 0:35:07SHE CHUCKLES
0:35:07 > 0:35:10I'm going to have to start this one again. This isn't working.
0:35:10 > 0:35:12- MEL: Oh, Dorret, really? - It's not supposed to look like this.
0:35:12 > 0:35:16Don't panic, and just make sure you get it right. You've got mousse, you've got lots of things going on.
0:35:16 > 0:35:19You've already started, you're in control, you've got hours left.
0:35:19 > 0:35:22- We'll leave you to it.- Thank you. - Thanks, Dorret.- Good luck.
0:35:25 > 0:35:28Cakes are going in the oven now.
0:35:28 > 0:35:29I thought I'd do four thin ones
0:35:29 > 0:35:32cos I'm absolutely terrible at slicing.
0:35:32 > 0:35:35So, I'm making one big sponge, slicing it in two.
0:35:41 > 0:35:45It's a liquid chocolate cake, so you add boiling water to the batter.
0:35:45 > 0:35:48It makes for quite a sticky, gooey chocolate cake,
0:35:48 > 0:35:50which is exactly what we want.
0:35:50 > 0:35:53Nadiya will layer her sponges with chocolate ganache
0:35:53 > 0:35:54and a smooth cherry jam,
0:35:54 > 0:35:58before covering it in a chocolate mirror glaze.
0:35:58 > 0:36:01They're a little bit liquid, so I've got to be really careful.
0:36:01 > 0:36:03Come on.
0:36:03 > 0:36:05TIMER BEEPS
0:36:05 > 0:36:08Both Ian and Sandy are planning to bake more than just sponge.
0:36:08 > 0:36:11I've been to the Black Forest on a few school trips,
0:36:11 > 0:36:13beautiful part of the world, and the Black Forest gateau
0:36:13 > 0:36:16we had there had this shortbread base.
0:36:17 > 0:36:21On top of her chocolate shortbread, there'll be three chocolate sponges
0:36:21 > 0:36:23layered with cherries and fresh cream.
0:36:23 > 0:36:26My last practice one was like...
0:36:26 > 0:36:29Ooh, it was straight. It was powerful.
0:36:29 > 0:36:31It had that real sort of trendy look, you know.
0:36:31 > 0:36:34I try to model myself like that as well.
0:36:34 > 0:36:36Random with a trendy twist.
0:36:37 > 0:36:39The base is going to be one huge macaroon,
0:36:39 > 0:36:40which I think works very well.
0:36:40 > 0:36:43Macaroon's something I make quite a lot of.
0:36:43 > 0:36:45I'm going to play to my strength here.
0:36:45 > 0:36:48Ian's chocolate macaroon will sit underneath a genoise sponge,
0:36:48 > 0:36:52topped with a giant three-dimensional chocolate tree.
0:36:52 > 0:36:54This tree - are you piping it out, or what?
0:36:54 > 0:36:58So, it's going to be essentially made of caramel, that will give it the strength.
0:36:58 > 0:37:00And then it's going to be covered in chocolate,
0:37:00 > 0:37:04and maybe if I have time, I'll pipe some little flowers and maybe some animals.
0:37:04 > 0:37:07Animals? We have had no animals yet.
0:37:07 > 0:37:10I can't wait to romp in your forest, Ian. Looks lovely.
0:37:10 > 0:37:12- The animals, Mary.- Thank you!
0:37:14 > 0:37:17OK, bakers, that's one hour remaining. One hour.
0:37:20 > 0:37:22Happy with it.
0:37:23 > 0:37:25I'm happy with the overall appearance.
0:37:27 > 0:37:30They're darker than I would have liked.
0:37:30 > 0:37:32But I think that's going to be OK.
0:37:32 > 0:37:34Oh, no, they need a bit longer.
0:37:36 > 0:37:40My Alhambra sponge is going in the oven - it will take about 12 minutes to cook.
0:37:40 > 0:37:43At two hours, I expected all the cakes to be done,
0:37:43 > 0:37:45so I'm about 12 minutes behind.
0:37:45 > 0:37:47I'm just about to take my cakes out, if you...
0:37:47 > 0:37:50- Go ahead- Just a last check. - No, go ahead.
0:37:50 > 0:37:53- MEL: That oven's doing lovely things to your hair, Marie.- Is it?
0:37:53 > 0:37:56It's lovely. It's like being at a Rod Stewart gig. It's great.
0:37:56 > 0:37:57MARIE CHUCKLES
0:37:57 > 0:37:59Marie's genoise sponges will be layered with fresh cream
0:37:59 > 0:38:03and a cherry syrup - all decorated with dark chocolate ganache
0:38:03 > 0:38:06and a copse of tempered-chocolate trees.
0:38:06 > 0:38:08Your ganache that you're putting on the top -
0:38:08 > 0:38:11is that just going to be a disc of ganache just covering the top,
0:38:11 > 0:38:15- or is it going to come down the side as well?- Hopefully, it will dribble down beautifully.
0:38:15 > 0:38:17And not along the sides. So, just come down as if it's...
0:38:17 > 0:38:19You want it to cascade down the sides a little bit?
0:38:19 > 0:38:23Yeah, uh-huh, I think so. I think that might be quite a nice look.
0:38:23 > 0:38:25- OK.- All right.
0:38:29 > 0:38:32They still look pretty pink on the inside.
0:38:32 > 0:38:36They feel quite different to how they felt at home. They're springy. So that's good.
0:38:36 > 0:38:39That's how they rise at home. They're a nice soft consistency.
0:38:39 > 0:38:42You get a nice thick layer of cream in there, it'll treble in size.
0:38:42 > 0:38:46Paul will decorate with a tempered-chocolate tree bearing fruit
0:38:46 > 0:38:47and cherries.
0:38:47 > 0:38:50This is one cake the governor hasn't shared in prison.
0:38:50 > 0:38:53Presumably, all your bakes have to go through an X-ray machine?
0:38:53 > 0:38:56We're not that high security to do that, but, er...
0:38:56 > 0:38:58Oh, good to know.
0:38:58 > 0:39:00I sense this is not a laughing matter for you, Paul.
0:39:00 > 0:39:03- I'm backing down now. - Not with security, that's for sure.
0:39:03 > 0:39:05I'm just assuming the position. Cuff me.
0:39:05 > 0:39:07It's a nightmare for security...
0:39:09 > 0:39:11They shouldn't be rising like that.
0:39:11 > 0:39:13Got a little bit of a rise that I wasn't expecting.
0:39:13 > 0:39:15But they're cooked and they're dense,
0:39:15 > 0:39:17which is how they're supposed to be.
0:39:17 > 0:39:21As the sponges cool, work can begin on showstopping decorations
0:39:21 > 0:39:24- and fillings.- Mm.
0:39:24 > 0:39:27So, the jam is just tinned cherries originally.
0:39:27 > 0:39:30We'll try to get up to about 104 ...in temperature.
0:39:30 > 0:39:31There's a bit of technical knowledge.
0:39:31 > 0:39:34Matt's cherry- and-Kirsch-flavoured jam
0:39:34 > 0:39:37will be spread on his chocolate brownie cakes.
0:39:37 > 0:39:41I've done it twice at home. So this is, so far, the most accomplished dish.
0:39:41 > 0:39:43Third time - shouldn't be any problems.
0:39:43 > 0:39:47So, I'm just preparing my mixture for my shiny chocolate glaze.
0:39:47 > 0:39:49It's like a mirror effect on the cake.
0:39:50 > 0:39:54Alvin's mirror glaze will smother layers of almond chocolate sponge
0:39:54 > 0:39:57that will be topped with shards and curls of tempered dark chocolate.
0:39:57 > 0:39:59Confidence is growing,
0:39:59 > 0:40:02because I feel like I'm in control and I think I've got plenty of time.
0:40:02 > 0:40:04All depends on the tempering of the chocolate.
0:40:04 > 0:40:08The only way to create crisp, shiny chocolate is to temper it.
0:40:08 > 0:40:11Tempering chocolate is quite a tricky thing to do.
0:40:11 > 0:40:13It's a process where slowly heating the chocolate
0:40:13 > 0:40:16breaks down the sugar crystals in the cocoa butter.
0:40:16 > 0:40:19You've got to not overheat it, and then lower the temperature
0:40:19 > 0:40:22by usually adding little bits of chocolate to it.
0:40:22 > 0:40:27As it cools, the crystals reform, creating a glossier chocolate to decorate with.
0:40:27 > 0:40:31I'm just trying to cool it down, ideally to 31 degrees.
0:40:31 > 0:40:33I'm looking for 32.
0:40:34 > 0:40:37I don't know what I'm looking for. Just saw everyone else do it.
0:40:37 > 0:40:39I don't know what temperature it's got to be.
0:40:39 > 0:40:41Just looks good, don't it?
0:40:42 > 0:40:44Yeah, looks quite good.
0:40:54 > 0:40:57- Ian, when I think of the Black Forest...- Mm.
0:40:57 > 0:40:59..my first thought is - elephants.
0:41:01 > 0:41:04You know all the elephants that roam around there?
0:41:04 > 0:41:06The savanna that is the Black Forest.
0:41:06 > 0:41:08Exactly!
0:41:08 > 0:41:11Ian's not the only baker venturing beyond the forest for inspiration.
0:41:14 > 0:41:16When I found out what we were going to make,
0:41:16 > 0:41:20the first thing that came into my mind is the cherries falling out,
0:41:20 > 0:41:22and I thought a saucer and a cup would look nice on a cake,
0:41:22 > 0:41:24like on sideways,
0:41:24 > 0:41:26falling over, and cherries are spilling out of it.
0:41:26 > 0:41:28Ugne's chocolate tea setting
0:41:28 > 0:41:31will top her three buttermilk chocolate sponges.
0:41:31 > 0:41:35- Are you making cups and saucers? - Yeah.
0:41:35 > 0:41:37Nice. UGNE CHUCKLES
0:41:37 > 0:41:39I've got two colours for my chocolate,
0:41:39 > 0:41:41so I'm going to pipe it on to my acetate, let that dry
0:41:41 > 0:41:44and then cover it with a whole layer of dark chocolate,
0:41:44 > 0:41:46so it will form the collar around my cake
0:41:46 > 0:41:49and when I peel it off, hopefully there'll be a really nice shine.
0:41:49 > 0:41:51I hope it will look good on the final cake.
0:41:51 > 0:41:55I don't want it to look too much like a small child has done it.
0:41:55 > 0:41:58Bakers, you've got half an hour, half an hour
0:41:58 > 0:42:00till you bring your Black Forest gateaux to be judged.
0:42:01 > 0:42:05So as that hits 32, it's coming out, it's going in that piping bag,
0:42:05 > 0:42:08cutting the end off, piping some trees,
0:42:08 > 0:42:11let them go off, finish off doing the cake,
0:42:11 > 0:42:13cover it in Italian meringue.
0:42:22 > 0:42:23Come on.
0:42:23 > 0:42:24Kirsch in there.
0:42:24 > 0:42:27You're supposed to measure this, aren't you, but...
0:42:32 > 0:42:33The danger...
0:42:33 > 0:42:36If you oversoak the sponge, it's going to be super-saturated,
0:42:36 > 0:42:38it's not really nice to eat.
0:42:39 > 0:42:40SHE GASPS
0:42:44 > 0:42:46It does look delicious.
0:42:49 > 0:42:51You enjoying that?
0:42:54 > 0:42:57I just don't want to compromise how it looks.
0:43:04 > 0:43:07Rather than putting it in a ring and trying to get it out again,
0:43:07 > 0:43:12just put acetate around, and then when I'm done with it, I just lift it off.
0:43:12 > 0:43:17So, it's a good way of doing it and being able to see the level of the cake at the same time.
0:43:17 > 0:43:22The mousse is not going to be set. Needs to go back in the fridge.
0:43:28 > 0:43:29This is my mirror glaze.
0:43:29 > 0:43:32It's got gelatine in it, so it sets nice and firm.
0:43:32 > 0:43:34It gives it a really clean look.
0:43:34 > 0:43:35Panicking inside.
0:43:35 > 0:43:39You can still see elements of the sponge underneath, which is a shame, really.
0:43:39 > 0:43:44I don't really believe in luck, but I think, you know, if I stay calm
0:43:44 > 0:43:47and keep pushing, I'm going to be all right.
0:43:49 > 0:43:51OK, bakers, you have five minutes...
0:43:51 > 0:43:54before we will be gambolling through your forests.
0:43:54 > 0:43:56Is that enough time for this? Is there any point doing this?
0:43:56 > 0:43:59- Yes. Yes. - Going to do it. I'm doing it.
0:44:09 > 0:44:11Come on.
0:44:12 > 0:44:14Is less is more, or more a winner?
0:44:14 > 0:44:16That's what I need to think now.
0:44:22 > 0:44:23Not bad, not bad.
0:44:25 > 0:44:26I don't know if it needs it.
0:44:26 > 0:44:29HE GROANS
0:44:48 > 0:44:50SHE TUTS
0:44:54 > 0:44:55(No!)
0:45:00 > 0:45:02I can't believe this is actually happening.
0:45:03 > 0:45:05- Dorret, what's to be done?- Nothing.
0:45:05 > 0:45:08Oh, no, no, no, come. There's lots to be done.
0:45:08 > 0:45:13- Piping is a great thing. There's no need to get upset.- There's every reason.- No, because it's just a cake.
0:45:13 > 0:45:16- It's not just a cake. - It is just a cake.
0:45:16 > 0:45:18It's just a cake.
0:45:18 > 0:45:20Bakers, Showstopper time is up.
0:45:22 > 0:45:24That doesn't mean you're going to go home.
0:45:24 > 0:45:27It doesn't mean you're going to go home.
0:45:27 > 0:45:32- We'll see.- It tastes great. It tastes great. You're all right.
0:45:40 > 0:45:43It's judgment time.
0:45:44 > 0:45:47Flora, would you like to bring your creation up?
0:46:01 > 0:46:02You've made a very big cake.
0:46:02 > 0:46:05Having said that, you've broken it up with detail.
0:46:05 > 0:46:09- And that piping all the way round is sheer perfection.- Mm.
0:46:20 > 0:46:24I like that. The textures are good. It's soft. It's moist.
0:46:24 > 0:46:28I was nervous about that cherry sponge but it works very well.
0:46:28 > 0:46:30It was brave of you to do it.
0:46:30 > 0:46:33Maybe a little bit more kick from the kirsch would have been better.
0:46:33 > 0:46:36- There's not much alcohol coming through.- OK.
0:46:42 > 0:46:45This looks impressive.
0:46:45 > 0:46:47I think it looks very theatrical.
0:46:47 > 0:46:50You've shown us that you can do some nice chocolate work on the top.
0:46:50 > 0:46:51I want to get in there.
0:46:58 > 0:47:02- The sponge is disappointing.- Oh. - It is very, very close.
0:47:02 > 0:47:04It's not good.
0:47:04 > 0:47:06Oh, that's disappointing.
0:47:11 > 0:47:13It is a different presentation.
0:47:13 > 0:47:17It's very simple but those trees are absolutely stunning.
0:47:18 > 0:47:23When you look at that it screams that it is Black Forest gateau.
0:47:23 > 0:47:25The sponge looks very light.
0:47:31 > 0:47:32I love it.
0:47:32 > 0:47:34- Oh! - SHE LAUGHS
0:47:34 > 0:47:36The sponge is lovely. It's beautiful and soft.
0:47:36 > 0:47:39Lots of cream in there. The cherries have a nice kick to it as well.
0:47:39 > 0:47:42Tastes absolutely wonderful. It's a sort of classic.
0:47:42 > 0:47:45As classic as you can get. You should be proud of that.
0:47:45 > 0:47:47It's just for me it looks too simple.
0:47:51 > 0:47:54It looks totally modern.
0:47:58 > 0:48:00There's good flavours.
0:48:00 > 0:48:02Did you soak that as well - the sponges?
0:48:02 > 0:48:03Yes, with kirsch syrup.
0:48:03 > 0:48:07Yeah. You can taste that all the way through it.
0:48:07 > 0:48:09I think you've made a fantastic looking cake.
0:48:09 > 0:48:12You've really done the chocolate well.
0:48:12 > 0:48:14Everybody loves a chocolate brownie
0:48:14 > 0:48:18and that's a different thing to put in a Black Forest gateau.
0:48:20 > 0:48:23I think that tastes exceedingly good.
0:48:27 > 0:48:28The tempering of the chocolate
0:48:28 > 0:48:32and the way you have done the tree, I think, looks impressive.
0:48:35 > 0:48:38I like the distinct layers you've got.
0:48:40 > 0:48:42The texture in the sponge is fantastic.
0:48:42 > 0:48:45The flavours are coming through, nice rich chocolate.
0:48:45 > 0:48:46That is a good cake.
0:48:51 > 0:48:55A different idea to show us that you can do shortbread at the bottom
0:48:55 > 0:48:57but I don't know how much it adds to it, really.
0:48:57 > 0:49:00The piping around the top...
0:49:01 > 0:49:03it looks like it's from the '70s.
0:49:08 > 0:49:11I've tried many times to put collars round cakes and it's...
0:49:11 > 0:49:13particularly first time in a tent,
0:49:13 > 0:49:15it was jolly difficult, and you've achieved it.
0:49:24 > 0:49:26That's great. The cherry juice you put in the ganache,
0:49:26 > 0:49:28you've got a nice sharpness coming through.
0:49:28 > 0:49:31Marries really well with the beautiful sponge
0:49:31 > 0:49:32which is lovely and soft,
0:49:32 > 0:49:35and then the cream with the cherries in it as well.
0:49:35 > 0:49:37You know you're eating a Black Forest gateau
0:49:37 > 0:49:42- but you know you're eating something special, too.- It's very good. - Well done.- Thanks very much.
0:49:42 > 0:49:46Stu, would you like to bring your forest to the judges?
0:49:56 > 0:49:57Erm...
0:49:57 > 0:49:59It's interesting what you've done.
0:49:59 > 0:50:01I like the idea of the Italian meringue.
0:50:01 > 0:50:05We are looking for some tempered chocolate or skills with chocolate.
0:50:05 > 0:50:07Let's have a look inside.
0:50:07 > 0:50:11If I remember rightly you've got a beetroot-flavoured cake.
0:50:22 > 0:50:25What beetroot does is it brings colour and moisture to a sponge.
0:50:25 > 0:50:29On a Black Forest gateau, to use it as a carrier to put more cream
0:50:29 > 0:50:32in between, what that does is just closes the texture up even more.
0:50:32 > 0:50:36And so what you're left with is almost it feels it's got
0:50:36 > 0:50:39the texture of a raw sponge going through it.
0:50:48 > 0:50:51It's quite contemporary, it's minimalist.
0:50:51 > 0:50:54I think it looks really smart.
0:50:54 > 0:50:56The shine on there I think is wonderful.
0:50:57 > 0:51:00It's all down to the flavour.
0:51:07 > 0:51:10- Beautiful.- Lovely.- Yeah. The textures are quite soft
0:51:10 > 0:51:11and they almost melt in the mouth.
0:51:11 > 0:51:15You've got that nice sharpness of a fresh cherry coming through as well.
0:51:15 > 0:51:18- Very different and very good.- Thanks. Fantastic.
0:51:18 > 0:51:20Would you like to come up, Dorret?
0:51:28 > 0:51:30INAUDIBLE
0:51:31 > 0:51:33What happened?
0:51:33 > 0:51:37I had to re-do one of the sponges so that put all my timings out
0:51:37 > 0:51:39so my chocolate mousse didn't set.
0:51:39 > 0:51:41It's a shame. It looks like a mud slide.
0:51:41 > 0:51:44I've got a sort of feeling it's going to taste rather good.
0:51:44 > 0:51:47Now, the Alhambra sponge, is this the denser one sitting at the top?
0:51:47 > 0:51:49Yeah.
0:52:00 > 0:52:02It's like rubber. Like chewing on a rubber tyre.
0:52:02 > 0:52:04There's no aeration in them.
0:52:04 > 0:52:07The bottom layer is good. It's got a beautiful chocolate flavour in.
0:52:07 > 0:52:10Lovely flavour of the cherries and the kirsch.
0:52:10 > 0:52:12However, it looks a bit of a mess.
0:52:23 > 0:52:26I think you should be proud of this.
0:52:26 > 0:52:29It's totally different and you promised we'd get the odd animal.
0:52:29 > 0:52:33- An elephant is an odd animal in the Black Forest!- A rabbit... - It really is!- Exactly.
0:52:33 > 0:52:35- It looks quite clean, sharp, neat.- Yeah.
0:52:35 > 0:52:38But let's hope it looks the same inside.
0:52:50 > 0:52:54I think it's rather clever to have that different base.
0:52:54 > 0:52:58You've shown us many skills, that you can make a good macaroon.
0:52:58 > 0:53:02I think its fantastic. You've really got a good blend of flavours in there
0:53:02 > 0:53:04and it looks very, very smart, too.
0:53:04 > 0:53:07Phew! Thank you very much.
0:53:19 > 0:53:23Mary and Paul will now take stock of the weekend and decide who
0:53:23 > 0:53:27will be this year's first Star Baker and who will be leaving the tent.
0:53:27 > 0:53:31It's been a mammoth day on the old Black Forest Gateau Showstopper.
0:53:31 > 0:53:34- It wasn't a mammoth, it was an elephant.- It was an elephant of a day.
0:53:34 > 0:53:37- Can you see the wood for the trees, guys?- Tamal did well.
0:53:37 > 0:53:39- Yeah.- I thought the collar was a fantastic idea.
0:53:39 > 0:53:42I think Marie has done very well.
0:53:42 > 0:53:44I think Flora has to be mentioned, too.
0:53:44 > 0:53:47And Nadiya, particularly in the Black Forest cake.
0:53:47 > 0:53:49It was absolutely superb.
0:53:49 > 0:53:52Can I focus on the bottom end of the spectrum?
0:53:52 > 0:53:54Stu had quite a lot of work to do.
0:53:54 > 0:53:58He tried to vary each different thing and it just didn't work.
0:53:58 > 0:54:01Ugne, look at the Technical, she was first, but she struggled
0:54:01 > 0:54:05in the Signature, and I think she struggled again in the Showstopper.
0:54:05 > 0:54:09What about Dorret, who had a very unfortunate day at the office?
0:54:09 > 0:54:13Yes, it was just what happens in the Bake Off at the last minute.
0:54:13 > 0:54:15It's just the mousse, the mousse, the mousse.
0:54:15 > 0:54:19If you fail on a Showstopper you're in trouble.
0:54:19 > 0:54:23Just finally, for people watching at home, when they're thinking about
0:54:23 > 0:54:27making a Black Forest gateau, how small should the cherries be chopped, Paul?
0:54:27 > 0:54:29MEL: An eighth?
0:54:29 > 0:54:32- MARY: Sixteenth. - Go away.- Oh!
0:54:49 > 0:54:54Bakers, congratulations. A very busy and brilliant weekend.
0:54:54 > 0:54:57I have the great job this week.
0:54:57 > 0:55:00I get to announce Star Baker.
0:55:00 > 0:55:05Now, Star Baker this week goes to somebody whose Madeira had
0:55:05 > 0:55:07a magnificent crack.
0:55:07 > 0:55:10Plus the Showstopper featured trees
0:55:10 > 0:55:13so large they would dwarf even the redwoods of California.
0:55:14 > 0:55:17This week's Star Baker is
0:55:17 > 0:55:21Marie. Congratulations, lovely. Congratulations.
0:55:22 > 0:55:25I have the slightly less pleasant task this week.
0:55:28 > 0:55:32We can't take you all with us into next week
0:55:32 > 0:55:37so I'm afraid the person who won't be joining us next week is...
0:55:43 > 0:55:44..Stu.
0:55:44 > 0:55:47- So sorry, Stu.- So sorry, Stu.
0:55:48 > 0:55:50Come on. In you come.
0:55:50 > 0:55:52CHATTER
0:55:52 > 0:55:55It's a shame to be the first to go but I just got out-baked
0:55:55 > 0:55:59and had a couple of mishaps but it's been an awesome experience.
0:55:59 > 0:56:01I'll remember this for ever and...
0:56:01 > 0:56:03Oh, well. Back to music.
0:56:03 > 0:56:08Stu never got started. He just tried to be too clever.
0:56:08 > 0:56:10It wasn't a true Black Forest cake.
0:56:10 > 0:56:13Then you go and put beetroot in it and meringue on the top.
0:56:13 > 0:56:16It certainly wasn't his week.
0:56:16 > 0:56:18You don't get in that tent unless you are a good baker.
0:56:18 > 0:56:20He should be very proud of himself getting this far.
0:56:20 > 0:56:24The problem is you're the bottom of a pack of great bakers.
0:56:25 > 0:56:29Every time I go into the tent, I think, "Am I really here?"
0:56:29 > 0:56:31And it's just wonderful that I've got Star Baker.
0:56:31 > 0:56:33Now, "Have I really done that? Are you sure?"
0:56:33 > 0:56:35So, I got away with it.
0:56:35 > 0:56:38My mum said, "If you get kicked out in the first round
0:56:38 > 0:56:43"don't bother coming home," so it's quite nice that I can fly home
0:56:43 > 0:56:45and be greeted by my parents.
0:56:45 > 0:56:47That will be quite lovely.
0:56:47 > 0:56:49CHATTER
0:56:49 > 0:56:54The wife will be pleased. At least I will be able to go home tonight and sleep comfortably, that's for sure.
0:56:54 > 0:56:57Live to fight another week. Yay!
0:56:57 > 0:56:59CHATTER
0:56:59 > 0:57:02It's been like that. And I've got the taste for it now
0:57:02 > 0:57:05and it's just, I want to keep going, I want to keep going.
0:57:05 > 0:57:08- Well done. I'll see you next week. Get some rest.- Yes, yes.
0:57:08 > 0:57:13I actually feel as though I've been initiated truly into what Bake Off really means.
0:57:13 > 0:57:17I want to go home and I just want to put my feet up and have a good rest.
0:57:17 > 0:57:19CHATTER
0:57:19 > 0:57:21Cup of tea - no cake!
0:57:21 > 0:57:22Next time...
0:57:22 > 0:57:25It's starting to look a bit like a snail.
0:57:25 > 0:57:27'.it's biscuits.' Ooh!
0:57:27 > 0:57:29- With a Signature Bake...- Oh!
0:57:29 > 0:57:30..that's baked twice...
0:57:30 > 0:57:32Oh, I know. Jenga.
0:57:32 > 0:57:36..the thinnest Technical Challenge ever devised...
0:57:36 > 0:57:37This thin.
0:57:37 > 0:57:40- ..and show-stopping biscuits... - I've just snapped it.
0:57:40 > 0:57:43..presented in show-stopping boxes...
0:57:43 > 0:57:45made from show-stopping biscuit.
0:57:45 > 0:57:47Nothing shall escape. Not even the macaroons.
0:57:47 > 0:57:50- But who is cut out... - I'm so happy about it.
0:57:50 > 0:57:53- ..to be Star Baker... - Come on.
0:57:53 > 0:57:56..and whose Bake Off dreams will crumble?
0:57:56 > 0:57:58If I leave you're coming with me.
0:57:58 > 0:58:00I'll take that.