0:00:03 > 0:00:05Now, we're all ready, we've got whisky...
0:00:05 > 0:00:09Skewery things. Sievey. Spatulisations. That sort of thing.
0:00:09 > 0:00:12What's that down there? Oh, that's from home, don't touch it.
0:00:12 > 0:00:15I don't know why that's there, sorry. We're missing something.
0:00:15 > 0:00:17Yeah, we are, aren't we?
0:00:17 > 0:00:20What are we missing? WOMAN CLEARS THROAT
0:00:20 > 0:00:21Oh. Oh.
0:00:21 > 0:00:25BOTH: Welcome to a brand-new series of The Great British Bake Off.
0:00:26 > 0:00:30When you think of how many people have applied... Why me?
0:00:30 > 0:00:34Coming down the drive, you could just see the tips of the tent,
0:00:34 > 0:00:37and I thought, "My goodness, it's real, it's there!"
0:00:40 > 0:00:42Scary. It's like walking into school the first time.
0:00:42 > 0:00:45It's a little bit like going in for an exam.
0:00:45 > 0:00:47I feel like I'm going for an exam.
0:00:47 > 0:00:52Last night I was having some pretty crazy dreams about cakes chasing me.
0:00:52 > 0:00:55Getting the coveted Hollywood handshake would be incredible.
0:00:55 > 0:00:58I'm so excited to meet Mary,
0:00:58 > 0:01:01because I quite want to ask her to be my nan a little bit.
0:01:01 > 0:01:03Which of these 12 new bakers...
0:01:03 > 0:01:04When an athlete enters a race,
0:01:04 > 0:01:07they don't hope to finish third or fourth, they want to be the winner.
0:01:07 > 0:01:10..can master 30 brand-new challenges?
0:01:10 > 0:01:12I have cried over cake.
0:01:12 > 0:01:14I have shouted at a pie. I think I'm too laid-back.
0:01:14 > 0:01:19In 2016, who will win The Great British Bake Off?
0:01:20 > 0:01:24I think I was about to give birth the last time I felt this nervous.
0:01:45 > 0:01:49We've returned to the beautiful grounds of Welford Park in Berkshire
0:01:49 > 0:01:52for a star-studded start to this year's Bake Off.
0:01:52 > 0:01:56So, I've got Kate Moss, Cate Blanchett,
0:01:56 > 0:01:58Kate Middleton, Kate Bush
0:01:58 > 0:02:01and also Kate Garraway. Can I just stop you there?
0:02:01 > 0:02:05Did you mishear my voicemail message? I said it's cake week.
0:02:05 > 0:02:08Not Kate. Cake. Oh.
0:02:08 > 0:02:09Over the next two days,
0:02:09 > 0:02:12the bakers will tackle the first three challenges.
0:02:12 > 0:02:15After which, one of them will be crowned Star Baker
0:02:15 > 0:02:18and one will have to leave the Bake Off tent.
0:02:18 > 0:02:21Bakers, welcome to the marquee of madness
0:02:21 > 0:02:24and your very first Signature Challenge.
0:02:24 > 0:02:27We would love you to make a drizzle cake.
0:02:27 > 0:02:31The keyword for this challenge, ladies and gentlemen, is -
0:02:31 > 0:02:34and it's my favourite word - moist.
0:02:34 > 0:02:37We want sumptuous drizzling, please.
0:02:37 > 0:02:41And I don't want to add extra presh onto you at this stage,
0:02:41 > 0:02:43it is Paul's favourite cake. Presh.
0:02:43 > 0:02:46You've got two hours to achieve ultimate moistness. On your marks...
0:02:46 > 0:02:48Get set. Bake!
0:02:51 > 0:02:54Scissors, scissors. I can't believe I'm here at all.
0:02:54 > 0:02:55It's just so exciting.
0:02:55 > 0:02:58I'm speaking for myself, nerves are kicking in,
0:02:58 > 0:03:00but I don't know what other people are like.
0:03:00 > 0:03:02Are they shaking?
0:03:02 > 0:03:05My hands are fairly steady, so, yeah, all good to go, I think.
0:03:05 > 0:03:09Over the years, our challenges have got a little bit more difficult.
0:03:09 > 0:03:11And what we want to do is take it back to basics...a little bit,
0:03:11 > 0:03:14but that doesn't mean the judging is going to get easier.
0:03:14 > 0:03:16In fact, it's going to get harder.
0:03:16 > 0:03:21The classic drizzle cake is a lemon drizzle cake.
0:03:21 > 0:03:24But I want them to be really much more inventive.
0:03:24 > 0:03:2512 new bakers.
0:03:25 > 0:03:27I'm expecting the unexpected.
0:03:27 > 0:03:31Can you give me some help? I can't get the lid off.
0:03:31 > 0:03:35Can somebody...? Oh, I've got it, I've got it. I've got it, Paul.
0:03:35 > 0:03:37SHE LAUGHS Hello, Val, how are you? I'm fine, thank you.
0:03:37 > 0:03:39Can you tell us all about your cake, please?
0:03:39 > 0:03:42I'm making orange and lemon drizzle cake.
0:03:42 > 0:03:44It won't be sickly, it'll be a tangy cake.
0:03:44 > 0:03:46Nice to see margarine being brought out as well. Yeah.
0:03:46 > 0:03:49My nan used to use margarine all the time. It makes a good cake.
0:03:49 > 0:03:51Val lives in Somerset.
0:03:51 > 0:03:53She's a retired headmistress, grandmother,
0:03:53 > 0:03:57keep-fit fanatic and Ed Sheeran fan.
0:03:57 > 0:03:59Her mum taught her to bake
0:03:59 > 0:04:01a classic orange and lemon drizzle cake 50 years ago.
0:04:01 > 0:04:03You're doing it in two tins.
0:04:03 > 0:04:06Are you getting the drizzle in both of them or just on the top?
0:04:06 > 0:04:07I'm getting it in both of them.
0:04:07 > 0:04:10Double drizzle, Val. Always. Double, double drizzle.
0:04:10 > 0:04:12Nice, rich flavour all the way through the cake.
0:04:12 > 0:04:15Val's not the only one starting with a classic.
0:04:15 > 0:04:17A lemon drizzle was the first cake I made
0:04:17 > 0:04:19when I was at university, so it's stayed a favourite.
0:04:19 > 0:04:22But one baker is giving theirs a bit of a kick.
0:04:22 > 0:04:26It's an orange liqueur and lemonade drizzle cake.
0:04:26 > 0:04:30It's my mum's favourite tipple at Christmas time - Cointreau and lemonade.
0:04:30 > 0:04:33Louise is a hair stylist and lives and works in Cardiff.
0:04:33 > 0:04:34Those roots.
0:04:34 > 0:04:37Her mum's favourite Christmas tipple will soak through
0:04:37 > 0:04:39a drizzle cake in the shape of an orange.
0:04:39 > 0:04:41When you've got those two together,
0:04:41 > 0:04:44are you putting the drizzle on the bottom one AND the top one?
0:04:44 > 0:04:46I was going to put the drizzle through the middle,
0:04:46 > 0:04:48then pour it all around the cake.
0:04:48 > 0:04:51Hang on. Is this a drizzle or an icing?
0:04:51 > 0:04:54I've used Cointreau instead of water, it's water icing.
0:04:54 > 0:04:57I think for me, I just want to see the moisture soaking into the cake,
0:04:57 > 0:04:58rather than just sitting on the top.
0:04:58 > 0:05:00OK, so not too thick?
0:05:00 > 0:05:03Good luck. Too thick. Thank you. OK.
0:05:03 > 0:05:06I think he knows what he's talking about, doesn't he?
0:05:06 > 0:05:07He's a professional.
0:05:07 > 0:05:11One classic drizzle cake hasn't had the best of starts.
0:05:11 > 0:05:13It's coming to a bit of a clump at the moment.
0:05:13 > 0:05:16It was a bit firmer than I wanted, really, the butter.
0:05:16 > 0:05:19Lee is a church minister from Bolton.
0:05:19 > 0:05:22But his inspiration for his lemon and orange drizzle cake
0:05:22 > 0:05:24hails from a little further south.
0:05:24 > 0:05:27My grandparents originally came from just a few miles away,
0:05:27 > 0:05:30from St Clements, so they would have heard the bells.
0:05:30 > 0:05:32So my cake is based on the bells.
0:05:32 > 0:05:35Now, you've got a little bit of separation there.
0:05:35 > 0:05:38It just cuts down the rise a bit. Yes. We'll wait and see.
0:05:38 > 0:05:43MEL: Don't worry, Lee. Don't worry. You're fine. Good luck.
0:05:44 > 0:05:47I did have a moment where I panicked and cut myself
0:05:47 > 0:05:49within 30 seconds of us starting.
0:05:49 > 0:05:51Still Zen. We'll see how long that lasts.
0:05:51 > 0:05:53One of the bakers' first worries
0:05:53 > 0:05:56is the consistency of their drizzle cake batter.
0:05:56 > 0:05:58I'm happy now, I've got some cake for company.
0:05:58 > 0:06:00Well, not quite cake, but we're getting there.
0:06:00 > 0:06:03They'll need to produce a sponge firm enough to hold
0:06:03 > 0:06:06the drizzled syrup, but still light enough to melt in the mouth.
0:06:06 > 0:06:10A little bit more technical than I'm used to.
0:06:10 > 0:06:13Success relies on the perfect ratio of wet to dry ingredients.
0:06:15 > 0:06:19It's black treacle, golden syrup, honey, brown sugar and butter,
0:06:19 > 0:06:22so it's probably not for someone who's on a diet.
0:06:22 > 0:06:26With his family in North London, Michael is studying economics
0:06:26 > 0:06:28300 miles away at Durham University.
0:06:28 > 0:06:31At 19, he is this year's youngest baker.
0:06:31 > 0:06:35His ginger and lime drizzle cake is a reminder of home.
0:06:35 > 0:06:39It's like an alternative we had at Christmas time for Christmas cake.
0:06:39 > 0:06:40It's not the most difficult cake,
0:06:40 > 0:06:43it's just a lot of ingredients to get into the cake at once.
0:06:43 > 0:06:46Do you know how long we've had? No.
0:06:46 > 0:06:50Selasi is risking adding an ingredient not often found in a drizzle cake.
0:06:50 > 0:06:52What I've done is heated the cardamom.
0:06:52 > 0:06:55I'm going to grind them and put them in my mix.
0:06:55 > 0:06:58Born in Ghana, and now living and biking in London,
0:06:58 > 0:07:00Selasi works in the City.
0:07:00 > 0:07:05To balance the cardamom, he's adding cinnamon to his citrus drizzle cake.
0:07:05 > 0:07:09Selasi, how's it going? I like to think I'm OK with drizzle cakes.
0:07:09 > 0:07:11Hopefully I don't mess it up.
0:07:11 > 0:07:13Bit if all else, quite frenetic, it's a competition,
0:07:13 > 0:07:16and there you are just serenely pottering around. Yeah.
0:07:16 > 0:07:19That's it, I just enjoy it. What's your day job?
0:07:19 > 0:07:22I work in client services for a financial institution.
0:07:22 > 0:07:25So, banking kind of? It can be demanding.
0:07:25 > 0:07:29Obviously in a moment's notice something could go really bad
0:07:29 > 0:07:32and everyone's... Like a global financial collapse.
0:07:34 > 0:07:35SHE LAUGHS
0:07:35 > 0:07:39Yeah. Yeah. See, everybody. Global financial collapse.
0:07:41 > 0:07:43In a bid for maximum moistness...
0:07:44 > 0:07:46..two bakers are risking adding
0:07:46 > 0:07:49fresh fruit straight in with their finished batters.
0:07:49 > 0:07:50My tin's got dimples in the bottom,
0:07:50 > 0:07:53so I'm layering slices of apples into the bottom of the tin,
0:07:53 > 0:07:56which will eventually become the top of my cake.
0:07:56 > 0:07:58They're a nice, firm, crisp apple, and they're quite tart,
0:07:58 > 0:08:01so I like the flavour of a Cox. They're a good old-fashioned English apple.
0:08:01 > 0:08:05Kate gets her seasonal fruit from her family farm in Norfolk,
0:08:05 > 0:08:07picked by her daughters, Lucy and Rebecca.
0:08:07 > 0:08:10That's enough, let's put the flour on the table, please,
0:08:10 > 0:08:12you horrible children.
0:08:12 > 0:08:14Once her apple and vanilla sponge is baked,
0:08:14 > 0:08:16she'll drizzle it with blackberry syrup.
0:08:16 > 0:08:19My kids picked the blackberries, so I'm putting them to good use,
0:08:19 > 0:08:21the few that I managed to save,
0:08:21 > 0:08:23that they hadn't eaten as they picked.
0:08:23 > 0:08:25I love rhubarb and anything that makes me go...
0:08:25 > 0:08:28Like a bit tart, so, yeah.
0:08:28 > 0:08:32Candice is a PE teacher and works in Bedford.
0:08:32 > 0:08:35She has a healthy twist to her rhubarb and lime drizzle cake.
0:08:35 > 0:08:39It's a gluten-free, so it's a mix of ground pistachios,
0:08:39 > 0:08:40ground almonds and polenta.
0:08:40 > 0:08:44And then I'm also going to insert some custard,
0:08:44 > 0:08:47so it's sort of like a rhubarb, custard kind of drizzle.
0:08:47 > 0:08:49How's the custard getting in there, then?
0:08:49 > 0:08:51I'm going to poke it in, Mary.
0:08:51 > 0:08:53CANDICE LAUGHS
0:08:55 > 0:08:57I love pistachios, I just love the colour.
0:08:57 > 0:08:59I love lemon drizzle, but I thought I wanted to mix it up
0:08:59 > 0:09:02a little bit, so I've got some green stuff in there.
0:09:02 > 0:09:05Benjamina lives in South London with her mum,
0:09:05 > 0:09:08younger brother Nathan and twin sister Benita.
0:09:08 > 0:09:10It's taking too long.
0:09:10 > 0:09:14They all fight over slices of her pistachio and lemon drizzle cake.
0:09:14 > 0:09:18It looks how it has looked at home, so that's good.
0:09:18 > 0:09:22Don't think they can't see you just because you're at the back. I know.
0:09:22 > 0:09:26I feel like I'm hiding. Yeah. No hiding here.
0:09:26 > 0:09:29That's so true. Stick it in.
0:09:29 > 0:09:32All the effort to make a batter with the perfect consistency
0:09:32 > 0:09:34is now at risk of unravelling.
0:09:35 > 0:09:37Well, it looked like at home, so that's hopeful.
0:09:37 > 0:09:39The wrong temperature...
0:09:39 > 0:09:41the wrong baking time...
0:09:43 > 0:09:45..and no amount of drizzling...
0:09:45 > 0:09:46I said a prayer.
0:09:46 > 0:09:48..can save their cake.
0:09:49 > 0:09:51Can't change it now.
0:09:51 > 0:09:54Do you know what I've done? I've left my ground almonds out.
0:09:54 > 0:09:56And I'm using it as part of the flour.
0:09:56 > 0:09:59Jane is a garden designer who lives in Kent
0:09:59 > 0:10:02with her husband, Ray, and two children, Henry and Amy.
0:10:02 > 0:10:05I could eat a whole Pavlova at once. The glory days.
0:10:05 > 0:10:08She's been making her lemon and poppy seed drizzle cake
0:10:08 > 0:10:10since Amy and Henry were little.
0:10:10 > 0:10:11I'm having a terrible morning.
0:10:11 > 0:10:15Why, what's happened? I've left all my ground almonds out.
0:10:15 > 0:10:16The almonds kind of stays moist
0:10:16 > 0:10:19without it just changing the proportions of the cake,
0:10:19 > 0:10:22so I started again. Have you got time now?
0:10:22 > 0:10:25It's going to be a bit of a squeeze. It's going to be a bit tight, but...
0:10:25 > 0:10:28OK. Good luck. Look forward to it. Thank you very much.
0:10:28 > 0:10:34OK, bakers, that's one hour to make your drizz the shiz. One hour!
0:10:38 > 0:10:42I forgot to put cinnamon. I'm going to have to make it again.
0:10:42 > 0:10:45The whole cake? No, Selasi!
0:10:45 > 0:10:47I'm going to get it in the oven and then panic.
0:10:47 > 0:10:50Can you not just add it to the syrup? Hmm.
0:10:50 > 0:10:51They seem to be rising.
0:10:51 > 0:10:54In the precious minutes whilst their sponges are baking,
0:10:54 > 0:10:56hoping to deliver even more moisture...
0:10:56 > 0:10:57Move a little, lose a lot.
0:10:57 > 0:11:01..some bakers have given themselves an extra challenge of making a filling.
0:11:01 > 0:11:05I'm just making the tonic curd for my gin and tonic drizzle cake.
0:11:05 > 0:11:06MEL GASPS
0:11:06 > 0:11:10Tom is from Rochdale. He's a project manager and fearless free climber.
0:11:10 > 0:11:15He's risking three shots of gin for his G drizzle cake.
0:11:15 > 0:11:17So there's going to be a layer of tonic curd
0:11:17 > 0:11:20and then a gin drizzle on the top. Mary is quite partial to gin,
0:11:20 > 0:11:23but I think you're going to have to get the flavour coming through.
0:11:23 > 0:11:25How are you getting the flavour in there?
0:11:25 > 0:11:27So, this is a litre of tonic water that I'm boiling down,
0:11:27 > 0:11:30that'll flavour the curd at the end. It's an intense flavour.
0:11:30 > 0:11:33You either will like this curd or you really won't like this curd.
0:11:34 > 0:11:3535.
0:11:37 > 0:11:39It's gone really...domey.
0:11:39 > 0:11:42But in, second time, so...
0:11:42 > 0:11:44fingers crossed.
0:11:46 > 0:11:48I missed out the cinnamon in the cake,
0:11:48 > 0:11:50so I think I'll just use the cinnamon in the syrup.
0:11:50 > 0:11:53That's what baking is about, improvising, right?
0:11:53 > 0:11:56The bakers now face a crucial decision.
0:11:56 > 0:11:57Right, I'm going in.
0:11:57 > 0:12:00If their sponges are even slightly underbaked...
0:12:00 > 0:12:01No.
0:12:01 > 0:12:03..they could disintegrate when soaked with drizzle.
0:12:03 > 0:12:05Might just give it five minutes.
0:12:05 > 0:12:07That'll give me time to stir my custard.
0:12:07 > 0:12:10And I listen to my cakes, and they're not ready.
0:12:10 > 0:12:14They sing. And they say, "Not ready, not ready!"
0:12:14 > 0:12:17Overbaked sponges will be too tough
0:12:17 > 0:12:19and the drizzle won't penetrate deep enough.
0:12:19 > 0:12:22I might just give it a minute. Yeah.
0:12:23 > 0:12:24I'm happy with that.
0:12:26 > 0:12:29They look lovely. They do look nice, don't they? They do.
0:12:29 > 0:12:31And so beautifully presented. Exactly.
0:12:31 > 0:12:33I think I should just leave them like that.
0:12:33 > 0:12:36They're the sort of page three of drizzle. Yes, they are, aren't they?
0:12:38 > 0:12:39No.
0:12:39 > 0:12:41Still wobbly.
0:12:41 > 0:12:44I'm happy with that. I've just got to get my drizzle ready.
0:12:44 > 0:12:48Drizzle is usually a careful combination of sugar syrup and fresh fruit.
0:12:48 > 0:12:51Squeezing my blackberries through a jelly net.
0:12:51 > 0:12:53Looks like I'm doing some kind of awful medical procedure.
0:12:53 > 0:12:55Sorry, blackberries.
0:12:55 > 0:12:56But the classic combinations...
0:12:56 > 0:12:59Let's have some gin first. That's the really fun bit.
0:12:59 > 0:13:01..don't suit everyone.
0:13:01 > 0:13:04I am making a ginger spice yuzu drizzle cake.
0:13:04 > 0:13:08Drizzle is the yuzu juice and some demerara sugar.
0:13:08 > 0:13:10I've never heard of yuzu. Really? What's it like?
0:13:10 > 0:13:14I think it's a bit of a cross between a lemon and a lime. Nice.
0:13:14 > 0:13:17Rav is a support worker and lives in Erith, Kent,
0:13:17 > 0:13:19with his dad, Manjit, mum, Beant,
0:13:19 > 0:13:22his big sister, Sat, and her husband Sanj.
0:13:24 > 0:13:28His ginger sponge topped with crystallised stem ginger
0:13:28 > 0:13:30will be soaked with Japanese yuzu fruit drizzle.
0:13:30 > 0:13:32Have you prepared your drizzle?
0:13:32 > 0:13:34I'm trying to infuse mine
0:13:34 > 0:13:37and the rosemary gives it a slightly different twist.
0:13:37 > 0:13:41Andrew's from Northern Ireland, but now lives in Derby
0:13:41 > 0:13:43and works as an aerospace engineer.
0:13:43 > 0:13:45He has a precise method to soak drizzle
0:13:45 > 0:13:47into his rosemary and lemon sponge.
0:13:47 > 0:13:50Just hold in the cocktail stick at half length, the idea being
0:13:50 > 0:13:52I'll get an even distribution of drizzle through the sponge.
0:13:52 > 0:13:54Hopefully, it will give me an edge.
0:13:58 > 0:14:00That's enough holes.
0:14:05 > 0:14:08By poking holes in the top, when the drizzle gets poured on,
0:14:08 > 0:14:11it's going to seep down those holes, escaping to the cake itself.
0:14:11 > 0:14:13I want to do it while it's still warm
0:14:13 > 0:14:15and give it time to soak through.
0:14:15 > 0:14:16It's going to be very moist.
0:14:16 > 0:14:19It just needs to cool a bit before I put the drizzle on it.
0:14:19 > 0:14:20It wants to be warm but not hot.
0:14:20 > 0:14:22Otherwise, the drizzle will go straight through
0:14:22 > 0:14:23and out the other side.
0:14:23 > 0:14:25Aerobic exercise for the day.
0:14:30 > 0:14:32Calm has been restored.
0:14:32 > 0:14:35I want to do this quite slowly so that the drizzle absorbs
0:14:35 > 0:14:38rather than run straight down my little grooves.
0:14:43 > 0:14:46How long have we got? Ten minutes?
0:14:46 > 0:14:47About that, I think.
0:14:47 > 0:14:50OK, bakers, ten minutes on the drizzle,
0:14:50 > 0:14:52or wet cake as we call it in Croydon.
0:14:56 > 0:14:57Drenched.
0:14:57 > 0:15:00I'm going to decorate my cake with primroses.
0:15:00 > 0:15:01They're all edible.
0:15:01 > 0:15:04This is orange and icing sugar.
0:15:04 > 0:15:06I want it thick enough to slide down the side of the cake
0:15:06 > 0:15:08but not so thick that it will slide off.
0:15:15 > 0:15:18This is a thinner icing than I planned to do.
0:15:20 > 0:15:22Oh! Disaster.
0:15:23 > 0:15:25Could get away with it.
0:15:35 > 0:15:37That is time, ladies and gentlemen.
0:15:37 > 0:15:39Move your bakes to the end of the benches.
0:15:39 > 0:15:41Bakes to the end.
0:15:41 > 0:15:44Move your purple ring where I can see it, Kate.
0:15:44 > 0:15:47Everyone else's is insane.
0:15:47 > 0:15:49It resembles an orange.
0:15:52 > 0:15:56The bakers are about to face the judgment of Mary and Paul
0:15:56 > 0:15:58for the very first time.
0:15:58 > 0:16:00You're the first. Yep.
0:16:06 > 0:16:08Now, when I look just here,
0:16:08 > 0:16:10I'm wondering whether that was quite done.
0:16:10 > 0:16:12I'm going to taste from there
0:16:12 > 0:16:15because either it is the syrup going down
0:16:15 > 0:16:17or it's not quite baked there, I'm not sure.
0:16:23 > 0:16:26That is fully baked, but I was just wondering.
0:16:26 > 0:16:28It's a great flavour, great texture
0:16:28 > 0:16:30and it does melt in the mouth as well.
0:16:30 > 0:16:33Well done. Thank you. Top draw.
0:16:34 > 0:16:36I arrived just as you were mixing it
0:16:36 > 0:16:39and you did have a total separation
0:16:39 > 0:16:41when you creamed the butter and sugar together
0:16:41 > 0:16:44and that's why we've got quite an open texture.
0:16:44 > 0:16:46The flavour's good...
0:16:46 > 0:16:47texture's awful.
0:16:52 > 0:16:57I can't get the drizzle, but I get a very, very good ginger cake. OK.
0:16:57 > 0:16:59If we'd said, "Can we have a ginger cake?"
0:16:59 > 0:17:01you'd be top of the table. Yeah.
0:17:05 > 0:17:08I'm trying to find the blackberry, I'm not getting much of it.
0:17:08 > 0:17:12It's a shame, I expected better flavours. It's disappointing.
0:17:15 > 0:17:17When you put your drizzle on,
0:17:17 > 0:17:19did you put it on both cakes? I didn't.
0:17:19 > 0:17:21You can see straight away where the drizzle has gone.
0:17:21 > 0:17:23The drizzle has basically reached the curd in the middle
0:17:23 > 0:17:25but I'll tell you what, that sponge feels good.
0:17:28 > 0:17:29Cor!
0:17:30 > 0:17:31Yeah.
0:17:31 > 0:17:33Well...
0:17:33 > 0:17:34I can't feel my face any more.
0:17:34 > 0:17:37This has got no flavour. It's just been killed off by the alcohol.
0:17:37 > 0:17:40Thank goodness we haven't got any at the bottom as well
0:17:40 > 0:17:42or we wouldn't be able to tell the tale.
0:17:45 > 0:17:47Fascinating that it's gluten free.
0:17:48 > 0:17:51It isn't a cake, it is like a pudding.
0:17:51 > 0:17:54It is like a steamed pudding, but that is delicious. Yes!
0:17:54 > 0:17:57The flavour is really beautiful.
0:18:01 > 0:18:04The spices are not coming through in the cake.
0:18:04 > 0:18:07I think it's the yuzu that we're tasting.
0:18:07 > 0:18:10There's neither lime nor lemon, so I'm trying to identify what it is.
0:18:10 > 0:18:13My brain's going, "What is that?" Watch your flavours. OK.
0:18:18 > 0:18:21It's definitely strong rosemary, but not overpowering.
0:18:21 > 0:18:23There's not enough lemon. Oh, really?
0:18:23 > 0:18:26If you're going to put lemon in there, put lemon in there.
0:18:31 > 0:18:35I could take more orange than that. My problem is it's very dense.
0:18:35 > 0:18:38I mean, I could just wring that out like a flannel. Yeah.
0:18:41 > 0:18:44We've ended up with a bit of a messy-looking cake.
0:18:44 > 0:18:48That looks a good sponge to me, but the drizzle, we'll wait and see.
0:18:52 > 0:18:54Where's the drizzle?
0:18:54 > 0:18:56It's very dry.
0:19:07 > 0:19:11Oh, he's taking an awful long time. Don't leave us hanging, Pauly.
0:19:11 > 0:19:14The flavours are fantastic. Thank you. I love the flavours.
0:19:14 > 0:19:16You made a mistake, forgetting an ingredient in the cake
0:19:16 > 0:19:19but you quickly thought, "I'll pop it in the drizzle."
0:19:19 > 0:19:23And I think, gosh, that drizzle syrup is good. Thanks. Thank you.
0:19:29 > 0:19:32Jane, lovely to see a smile on your face.
0:19:32 > 0:19:35You were facing disaster when we last spoke to you.
0:19:35 > 0:19:38But it looks good when you cut it. It all looks very tempting.
0:19:42 > 0:19:44Beautiful lemon flavour coming through. Thank you.
0:19:44 > 0:19:47Poppy seed, I love poppy seeds. One of my favourite things in the world.
0:19:47 > 0:19:49You've got great penetration there
0:19:49 > 0:19:51of the syrup running all the way through.
0:19:51 > 0:19:53And then the icing sets it off.
0:19:53 > 0:19:56That's a very, very good drizzle. Well done. Thank you so much.
0:19:59 > 0:20:00That was a drizzle cake.
0:20:01 > 0:20:03You're filled with self-doubt
0:20:03 > 0:20:06and the thrill when they like it is just unbelievable.
0:20:06 > 0:20:09I think I did a little... That's amazing.
0:20:09 > 0:20:11You know when Paul gives you that look.
0:20:11 > 0:20:13But it was good, so, yeah, can't complain.
0:20:13 > 0:20:15Too much icing, not enough drizzle.
0:20:16 > 0:20:19You can't turn the clock back now, it's...
0:20:19 > 0:20:20We can only move on.
0:20:23 > 0:20:25The bakers were able to practise for their first challenge.
0:20:27 > 0:20:30But the second has been kept in gingham-clad secret.
0:20:30 > 0:20:34Welcome to this first technical challenge, set for you today
0:20:34 > 0:20:38by the Queen of technical challenges herself, Ms Mary Berry.
0:20:38 > 0:20:40Mary, any words of advice?
0:20:40 > 0:20:44It's suggested that you do things in an order. Keep to that order.
0:20:44 > 0:20:47Short but sweet. Now, Paul, off to the soft play area.
0:20:47 > 0:20:48Don't injure yourself on the balls.
0:20:49 > 0:20:52I'm very excited about this.
0:20:52 > 0:20:55Mary would like you to make 12 Jaffa cakes. Yes!
0:20:55 > 0:20:59What we're looking for is whipped, fatless sponges,
0:20:59 > 0:21:02orange jelly and slathered in chocolate. Oh!
0:21:02 > 0:21:05You've got two hours. On your marks. Get set. BOTH: Bake
0:21:06 > 0:21:09All the bakers have identical ingredients
0:21:09 > 0:21:11and a basic version of Mary's recipe.
0:21:11 > 0:21:15It's very ambiguous. You've got to really read it and think, "Hmm."
0:21:15 > 0:21:17You never take much notice of one when you're eating it.
0:21:17 > 0:21:20I know what it's meant to look like.
0:21:20 > 0:21:22Hopefully, it doesn't turn out like that.
0:21:22 > 0:21:24I've never made Jaffa cakes before.
0:21:28 > 0:21:30Mary, why have you chosen Jaffa cakes
0:21:30 > 0:21:32as their first technical challenge?
0:21:32 > 0:21:34They're a great British classic.
0:21:34 > 0:21:37First of all, they've got to make a whisked sponge,
0:21:37 > 0:21:39but very precisely.
0:21:39 > 0:21:43If they do it too high, there'll be no room for the lovely jelly.
0:21:43 > 0:21:46If it's too low, you won't have that lovely top to it.
0:21:46 > 0:21:48Sponge - beautiful and light.
0:21:48 > 0:21:51Nice line of jelly and then you've got that chocolate on the top.
0:21:51 > 0:21:55We do not want the chocolate running down the side.
0:21:55 > 0:21:56It's got to be absolutely perfect.
0:21:56 > 0:21:59Yeah, that's a Jaffa cake right there.
0:22:02 > 0:22:05We don't do that in the South, you know.
0:22:07 > 0:22:09It literally just says, "Make a jelly."
0:22:09 > 0:22:13Just boiled the water, it says zest of one orange.
0:22:17 > 0:22:20Hmm, it needs fresh orange.
0:22:27 > 0:22:28Er...let's put that down.
0:22:30 > 0:22:31Yeah, I'm happy with that.
0:22:31 > 0:22:34It's your first technical challenge, how can you be so calm?
0:22:34 > 0:22:36I think I've got a problem.
0:22:38 > 0:22:40Are you actually doing anything? Yes.
0:22:40 > 0:22:42I'm leaking a bit here.
0:22:42 > 0:22:44In the fridge.
0:22:45 > 0:22:47It says make a sponge.
0:22:47 > 0:22:51So I think what I'm going to do is whisk up the eggs and caster sugar
0:22:51 > 0:22:54and then I think I'm going to fold in the flour.
0:22:54 > 0:22:56I think I'm going to do that.
0:22:56 > 0:22:59I'm trying to make them at least triple in size in terms of volume.
0:22:59 > 0:23:03I don't want to over-whisk it either cos it will make the sponge tough.
0:23:03 > 0:23:06Ideally, I'd do it over heat to get as much volume into the eggs.
0:23:06 > 0:23:09When you heat up the eggs, they whip up a lot thicker.
0:23:09 > 0:23:12That's just about there. I'm now folding the flour in.
0:23:12 > 0:23:15What you don't want to do is knock the air out of it.
0:23:15 > 0:23:18"Pour the cake mixture into the bun tin and bake."
0:23:18 > 0:23:20It doesn't say how much to put in.
0:23:20 > 0:23:22I'm trying to make sure I don't put too much.
0:23:22 > 0:23:24You don't want too much cake.
0:23:24 > 0:23:26She did say make 12, didn't she?
0:23:29 > 0:23:30They're looking pretty full.
0:23:33 > 0:23:36Going to bake this for about eight to ten minutes.
0:23:36 > 0:23:40Let's see if I can...guess the time.
0:23:40 > 0:23:42The instructions don't say how long to bake them for.
0:23:42 > 0:23:45So I'm looking for when they go golden brown
0:23:45 > 0:23:47and that's the point I want to take them out
0:23:47 > 0:23:48so they don't go too far
0:23:48 > 0:23:50cos then they can be crispy, like ladies' fingers.
0:23:50 > 0:23:53They've got a nice shape, but they've not got enough colour yet.
0:23:53 > 0:23:56Oh, those are looking quite high.
0:23:56 > 0:23:58I thought, "I know what a Jaffa cake looks like."
0:23:58 > 0:24:01Now I'm beginning to question even what a Jaffa cake looks like.
0:24:01 > 0:24:02It's coming out.
0:24:02 > 0:24:04They're done.
0:24:04 > 0:24:05Perfect.
0:24:07 > 0:24:08Yeah, I'm happy with them.
0:24:08 > 0:24:10The sponges are very large.
0:24:10 > 0:24:12Oh, you've gone for maxi-Jaffa.
0:24:12 > 0:24:15Big boys. A sort of Jaffa muffin, a sort of Juffin.
0:24:15 > 0:24:17I greased them, but obviously not enough,
0:24:17 > 0:24:19so they're sticking a little bit.
0:24:19 > 0:24:22I might cut off a bit of that side.
0:24:23 > 0:24:25But that could prove to be a rogue strategy.
0:24:27 > 0:24:29How is Mary's recipe looking? Have you stuck to it?
0:24:29 > 0:24:32Is there anything you've done differently with it?
0:24:32 > 0:24:34Well... Oh, hang on, hang on.
0:24:34 > 0:24:36I added a little bit of orange juice to the jelly.
0:24:36 > 0:24:40Fresh orange. Does it say add fresh orange juice?
0:24:40 > 0:24:43No, but I was really worried because I added more water, didn't I?
0:24:43 > 0:24:47Where did you get the orange juice from? The orange. Oh, I see...
0:24:47 > 0:24:48THEY SNIGGER
0:24:50 > 0:24:55Bakers, that's one hour to dip those Jaffa cakes. One hour!
0:24:55 > 0:24:58There's no instructions about what size to cut the jelly.
0:24:58 > 0:25:00It just says... "Place the jelly disc onto each sponge."
0:25:02 > 0:25:04I don't know what size to use.
0:25:05 > 0:25:07That one or that one.
0:25:10 > 0:25:12On memory, I've eaten Jaffa cakes,
0:25:12 > 0:25:15I'm sure they're not the whole size of the actual sponge.
0:25:15 > 0:25:17They're sort of in the centre.
0:25:17 > 0:25:20We'll go with the smaller one. Oh, I don't know, the bigger one.
0:25:20 > 0:25:23It leaves just a centimetre around the edge, so you're going to get
0:25:23 > 0:25:26that little bump which I think is classic Jaffa cake.
0:25:26 > 0:25:27I'm just going to go big.
0:25:29 > 0:25:31I don't know whether to do that way...
0:25:33 > 0:25:34..or the other way.
0:25:34 > 0:25:35That's more flying saucer
0:25:35 > 0:25:38and that's a bit more fried egg, isn't it? Yeah.
0:25:38 > 0:25:40And what are you going to go for? I'm not quite sure yet.
0:25:40 > 0:25:42Who knows what's the right way round,
0:25:42 > 0:25:44but I'm just going to go for it.
0:25:45 > 0:25:48No, I think I should be turning them over, you know,
0:25:48 > 0:25:50I think I was right the first time.
0:25:50 > 0:25:53There seems to be some discussion as to whether the jelly disc
0:25:53 > 0:25:56should go on that side or on that side.
0:25:56 > 0:25:58Yep, that side. 100%.
0:25:58 > 0:26:00I'm having one of those epiphanies.
0:26:00 > 0:26:02I can make a better job of the chocolate that way round.
0:26:02 > 0:26:06The instructions don't actually say how much chocolate to put on.
0:26:06 > 0:26:10I'm controlling the spread. I don't want it dripping down the side.
0:26:10 > 0:26:13I'm trying to get it right to the edges without going over the edge.
0:26:17 > 0:26:18That is a really ugly shape.
0:26:18 > 0:26:21I don't know whether just turning all the others over
0:26:21 > 0:26:23and just have one odd one in there and hope they don't notice.
0:26:23 > 0:26:26I think I'm the only one that's covering this side.
0:26:26 > 0:26:27I overheard Jane was doing it this way
0:26:27 > 0:26:29and I think she's abandoned ship.
0:26:30 > 0:26:33The doubt is creeping up second by second.
0:26:33 > 0:26:36Bakers, I've just heard from Paul's keeper.
0:26:36 > 0:26:38He's due to be released in five minutes.
0:26:38 > 0:26:40Five minutes, bakers.
0:26:40 > 0:26:43Decorate with a classic criss-cross pattern.
0:26:43 > 0:26:46I don't know what the cross looks like. How do you get the ridges?
0:26:46 > 0:26:49Cos they got to be ridged, haven't they? I'll do it with a skewer.
0:26:54 > 0:26:56Look at it, it's really misshapen.
0:26:56 > 0:26:57Oh, no!
0:26:57 > 0:26:58Argh!
0:26:58 > 0:27:01He's going to say they're untidy again!
0:27:01 > 0:27:04If I put my wonky one in the middle, is it hiding it?
0:27:05 > 0:27:07He's got them upside down. Huh?
0:27:07 > 0:27:10Put them the other way up. Yeah.
0:27:10 > 0:27:12OK, bakers, time is up.
0:27:13 > 0:27:15If you'd like to bring your Jaffa cakes
0:27:15 > 0:27:19and pop them behind the photo of yourself on the gingham altar.
0:27:22 > 0:27:26'Mary and Paul are expecting 12 identical Jaffa cakes
0:27:26 > 0:27:29'with light sponge, set jelly and criss-cross chocolate.
0:27:29 > 0:27:34'As this challenge is judged blind, they have no idea whose is whose.'
0:27:36 > 0:27:39OK, starting with this one. That's a bit of a mess on the top, isn't it?
0:27:39 > 0:27:42But they've made an attempt of the criss-cross.
0:27:47 > 0:27:49That's a nice sponge. Tastes good, yeah.
0:27:50 > 0:27:53This is quite dull, isn't it, the chocolate?
0:27:53 > 0:27:57If the chocolate is dull, it means it's got a little bit too hot.
0:27:57 > 0:28:00They are fairly uniform...ly bad.
0:28:02 > 0:28:06A little bit of a shine, but I couldn't see much jelly in there.
0:28:08 > 0:28:11Now, these all seem to be the right way
0:28:11 > 0:28:13and then that one's the wrong way.
0:28:13 > 0:28:15We'd like them all uniform.
0:28:15 > 0:28:17And there's not much of a mark on the top,
0:28:17 > 0:28:20they've just piped some chocolate onto the top.
0:28:20 > 0:28:22The chocolate's not gone to the outside,
0:28:22 > 0:28:25so you end up with a lump of chocolate in the middle.
0:28:25 > 0:28:28It doesn't look like a Jaffa cake when you do that. No, it doesn't.
0:28:28 > 0:28:30This one's quite neat, actually.
0:28:30 > 0:28:34They've almost done feathering on this one. Yeah. The sponge is good.
0:28:34 > 0:28:37It's a good size. Nice shine on that chocolate.
0:28:37 > 0:28:39It holds together well.
0:28:39 > 0:28:42The chocolate's quite thin as well on that one. Hm.
0:28:42 > 0:28:46A nice amount of jelly compared with everything else. It's just perfect.
0:28:46 > 0:28:48Mm. Good flavour.
0:28:49 > 0:28:52Now, these are upside down. They are upside down.
0:28:52 > 0:28:55It's meant to be that way as opposed to that way.
0:28:55 > 0:28:57Moving on to the next one,
0:28:57 > 0:28:59this looks quite thick with chocolate, doesn't it?
0:28:59 > 0:29:03The actual sponge has risen more at one side than the other.
0:29:04 > 0:29:07And what's happened to the bottom? Looks like it's stuck
0:29:07 > 0:29:10and they've been trimming them down a little bit.
0:29:10 > 0:29:13Yeah, they've been trimming them down the side, look. Oh, it's stuck.
0:29:13 > 0:29:14Right, the last one.
0:29:14 > 0:29:17These actually look a bit like proper Jaffa cakes, don't they?
0:29:17 > 0:29:22A really nice shine on this one, neat at the edges
0:29:22 > 0:29:26and one of the few that has a THIN layer of chocolate on top.
0:29:26 > 0:29:28Mm. They're pretty good. I like them.
0:29:28 > 0:29:31'Paul and Mary will now rank the Jaffa cakes
0:29:31 > 0:29:34'from their technical worst to best.'
0:29:34 > 0:29:37In 12th place is this one. Whose is this?
0:29:38 > 0:29:40It was upside down.
0:29:40 > 0:29:42And in 11th place,
0:29:42 > 0:29:45it's a thick layer of chocolate and it hasn't reached the edge.
0:29:45 > 0:29:49'Val is tenth, Louise, ninth, Rav, eighth,
0:29:49 > 0:29:52'Jane, seventh, Benjamina, sixth.
0:29:52 > 0:29:55'Fifth is Candice and Kate is fourth.'
0:29:55 > 0:29:59And in third place, these have got a nice shine on them,
0:29:59 > 0:30:01a nice batch, very even.
0:30:01 > 0:30:02In second place...
0:30:05 > 0:30:09Well done. Small, dainty, nice bit of chocolate. Good flavour.
0:30:09 > 0:30:10Well done.
0:30:10 > 0:30:13And in first place...
0:30:13 > 0:30:14Well done.
0:30:16 > 0:30:18These look evenly baked,
0:30:18 > 0:30:21they're well finished and they taste jolly good.
0:30:21 > 0:30:23Well done. Thank you.
0:30:23 > 0:30:25HE EXHALES AND LAUGHS
0:30:27 > 0:30:29I-I don't know how that happened.
0:30:29 > 0:30:32I can live with second. I feel like I've clawed back some credibility.
0:30:32 > 0:30:34Argh!
0:30:34 > 0:30:36Yeah, no...
0:30:36 > 0:30:39Not where I wanted to be at this point.
0:30:39 > 0:30:43Tomorrow I'm going to come back and, you know,
0:30:43 > 0:30:45give it some more welly, really.
0:30:52 > 0:30:54'One challenge remains before we discover
0:30:54 > 0:30:57'who will be our first Star Baker
0:30:57 > 0:31:00'and who will be the first to leave the Bake Off tent.'
0:31:00 > 0:31:03Who would you say is in line for Star Baker?
0:31:03 > 0:31:08I think that Selasi and Jane are right up there. Possibly Benjamina.
0:31:08 > 0:31:12Who might be going? Lee's signature bake, the texture was like a...
0:31:12 > 0:31:14It was tough. And Val's had no flavour, actually.
0:31:14 > 0:31:18I think Louise. Andrew, he was last in technical.
0:31:18 > 0:31:20So, today is obviously a big day.
0:31:20 > 0:31:22It's their first Showstopper Challenge.
0:31:22 > 0:31:24This is their chance to show off.
0:31:24 > 0:31:26I'm doing it nude, that's my contribution.
0:31:26 > 0:31:28I'm going to do it just naked from the waist down.
0:31:34 > 0:31:37Morning, bakers. Welcome to your first Showstopper day.
0:31:37 > 0:31:42Now, today, Mary and Paul would like you to make a mirror glaze cake.
0:31:42 > 0:31:47It should be so shiny that Paul can look into it and say,
0:31:47 > 0:31:50"You're looking gorgeous." SHE PURRS
0:31:50 > 0:31:53The sponge should be a genoise and the mirror glaze should cover
0:31:53 > 0:31:56the entirety of the cake. You've got three hours, so...
0:31:56 > 0:31:58On your marks... Get set... BOTH: Bake.
0:32:01 > 0:32:03It's really important for me to do well today.
0:32:03 > 0:32:08Just trying to keep focused and everything will go fine.
0:32:08 > 0:32:10I'm just not looking at the other bakers,
0:32:10 > 0:32:12just pretending like I'm at home.
0:32:17 > 0:32:20A mirror glaze is shiny,
0:32:20 > 0:32:22like a polished, posh car.
0:32:22 > 0:32:26The sort of thing that you see in a French patisserie
0:32:26 > 0:32:29with that very high polish and glaze.
0:32:29 > 0:32:31I'm looking for sheer perfection.
0:32:31 > 0:32:34If it was me, I would go small and beautiful.
0:32:34 > 0:32:38The first Showstopper, their chance to create something
0:32:38 > 0:32:39that's going to stick in our minds,
0:32:39 > 0:32:42thinking, "They know what they're doing."
0:32:42 > 0:32:45Before this cake, I've never tried to make a mirror glaze.
0:32:45 > 0:32:48I wasn't really 100% sure what it was.
0:32:48 > 0:32:51Jane needs the juice and zest of five oranges
0:32:51 > 0:32:53for her chocolate orange mirror glaze cake.
0:32:53 > 0:32:56I'm making, in effect, a Jaffa cake cake.
0:32:56 > 0:33:00My Jaffa cake yesterday, I got one upside down and I'm hoping
0:33:00 > 0:33:04I'm going to do a little better today, at least the right way up.
0:33:04 > 0:33:07Good morning. Hi, hi. Louise, tell us about your mirror glaze cake.
0:33:07 > 0:33:10It's based on a white chocolate trifle,
0:33:10 > 0:33:13so I've incorporated all the flavours from that.
0:33:13 > 0:33:16Louise's cake will be filled with raspberry creme patissiere
0:33:16 > 0:33:18and covered with white chocolate buttercream and mirror glaze.
0:33:18 > 0:33:20So, you're having the sponge at the bottom,
0:33:20 > 0:33:22where you're cutting it, filling it... Yes.
0:33:22 > 0:33:24..then putting buttercream on the outside?
0:33:24 > 0:33:26I'm putting the buttercream on the outside,
0:33:26 > 0:33:30cos a white chocolate glaze is very unforgiving. Hmm.
0:33:30 > 0:33:31OK.
0:33:31 > 0:33:32Thank you.
0:33:33 > 0:33:38The bakers must make a genoise, an incredibly light, fatless sponge.
0:33:38 > 0:33:41This can only be achieved by whipping air into eggs and sugar
0:33:41 > 0:33:42and keeping it there.
0:33:44 > 0:33:47Even when they add their dry ingredients.
0:33:47 > 0:33:48I don't enjoy making it.
0:33:48 > 0:33:51It's a little bit temperamental, if I'm honest.
0:33:51 > 0:33:52The secret to a good genoise is,
0:33:52 > 0:33:54you want your eggs really whipped up,
0:33:54 > 0:33:57because that's where all the raising comes from.
0:33:57 > 0:33:58There's no baking powder.
0:33:58 > 0:34:00Benjamina will fill her genoise
0:34:00 > 0:34:02with salted praline Swiss meringue buttercream.
0:34:02 > 0:34:06Her minimalist cake will be finished with a white chocolate mirror glaze.
0:34:06 > 0:34:10It's a little bit sophisticated, so I think it'll go down well.
0:34:12 > 0:34:15A pan of just barely simmering water.
0:34:15 > 0:34:17I don't know what it does to it, but it helps the rise.
0:34:17 > 0:34:20I don't understand it, I'm just baking it.
0:34:20 > 0:34:23Selasi is making a vanilla genoise,
0:34:23 > 0:34:26which he'll fill with a set raspberry Bavarian cream
0:34:26 > 0:34:29and his cake will be coated in a raspberry mirror glaze.
0:34:29 > 0:34:32I do need to add my vanilla seeds, which I've forgotten to add.
0:34:32 > 0:34:34This is sort of like a habit,
0:34:34 > 0:34:36just forgetting to put stuff into recipes.
0:34:38 > 0:34:40I think it will all be riding on the sponge today.
0:34:40 > 0:34:43What I'm going to do now is mix in the butter
0:34:43 > 0:34:44before folding in the flour.
0:34:46 > 0:34:47I've lost count.
0:34:47 > 0:34:51I'm trying to fold the flour in as gently as I can
0:34:51 > 0:34:54whilst making sure it's properly incorporated.
0:34:54 > 0:34:56I've had to practise this one quite a lot.
0:34:56 > 0:35:00Andrew's orange genoise will be filled with salted caramel cream
0:35:00 > 0:35:04and his chocolate orange mirror glaze will be decorated
0:35:04 > 0:35:05with caramelised hazelnuts.
0:35:05 > 0:35:07I wanted to make something quite indulgent.
0:35:07 > 0:35:11This is a bit of an all-or-nothing bake. If this goes badly, I'm going.
0:35:11 > 0:35:13There will be some deflation of the eggs.
0:35:13 > 0:35:17This is the stage where it could go wrong. You just have to be gentle.
0:35:17 > 0:35:21Rav's folding in Colombian chocolate for his mocha mirror glaze.
0:35:21 > 0:35:24It's just the amount that I'm concerned about,
0:35:24 > 0:35:27because I don't want to overpower the chocolate sponge
0:35:27 > 0:35:28with the coffee flavour.
0:35:28 > 0:35:30Coffee isn't the only hot beverage available
0:35:30 > 0:35:32in the first Showstopper Challenge.
0:35:32 > 0:35:35I'm doing a matcha tea sponge.
0:35:35 > 0:35:37Did you say matcha tea sponge? Yeah.
0:35:37 > 0:35:40I've never had a matcha tea sponge before, so this will be interesting.
0:35:40 > 0:35:43Michael's folding in strong Japanese green tea
0:35:43 > 0:35:45for his matcha mirror glaze cake.
0:35:45 > 0:35:48That's going to be one of the most highly caffeinated sponges.
0:35:48 > 0:35:51That's a sponge that'll wake you up in the morning. I know. It's herbal.
0:35:51 > 0:35:54It smells a little like grass. Yeah, it's like a dried grass.
0:36:00 > 0:36:01Start.
0:36:03 > 0:36:05They're in. Fingers crossed!
0:36:05 > 0:36:07A wing and a prayer.
0:36:08 > 0:36:12They're in and hopefully they are good.
0:36:12 > 0:36:14Two hours remaining.
0:36:15 > 0:36:17Well, they're not pulling away yet.
0:36:17 > 0:36:19I'm just watching for them pulling away.
0:36:19 > 0:36:21Genoise sponges are so light...
0:36:21 > 0:36:23Oh...
0:36:23 > 0:36:26..that the difference between underbaked and overbaked...
0:36:26 > 0:36:27Oh, I don't know, it might be ready.
0:36:27 > 0:36:29..could be a matter of seconds.
0:36:29 > 0:36:32If you take them out too soon, then they collapse.
0:36:32 > 0:36:34If you take them out too late...
0:36:34 > 0:36:36then they go really rubbery.
0:36:38 > 0:36:40I'll say a little prayer!
0:36:44 > 0:36:47OK, so I'm just going to take my genoise out the oven.
0:36:47 > 0:36:51They look pretty light, so, fingers crossed, they're cooked.
0:36:57 > 0:37:00I'm happy with them. I think they look right.
0:37:03 > 0:37:05Mine haven't risen. What am I doing?
0:37:05 > 0:37:09How did I get here when I can't do a sponge?
0:37:09 > 0:37:12Candice plans to make a vanilla and chocolate genoise,
0:37:12 > 0:37:14mango and passion fruit jelly,
0:37:14 > 0:37:15coconut balls,
0:37:15 > 0:37:16chocolate spheres
0:37:16 > 0:37:18and a chocolate mirror glaze.
0:37:18 > 0:37:20So you've got your two genoise here...
0:37:20 > 0:37:23Yeah, which are going to go in the bin. Why? Cos they're like rubber.
0:37:23 > 0:37:26Did this happen when you practised it at home? Once, yeah.
0:37:26 > 0:37:28And they went out the window.
0:37:28 > 0:37:29Went literally out the window?
0:37:29 > 0:37:31There you go, then. Frisbee. Go on.
0:37:31 > 0:37:34Shall I? Knock yourself out, go on. Pyewww!
0:37:34 > 0:37:37Passer-by. OK. Good luck. Do you know what, I'll eat that later.
0:37:37 > 0:37:40Don't even joke. Listen... You be careful! Pasty.
0:37:40 > 0:37:42I'm starting again.
0:37:42 > 0:37:44I'm panicking...
0:37:46 > 0:37:48And Candice isn't alone...
0:37:48 > 0:37:49Oh... No.
0:37:49 > 0:37:51What happened to them?
0:37:51 > 0:37:54I think I hadn't mixed in the flour properly into the genoise,
0:37:54 > 0:37:57so bits of it were just souffle, and other bits were pancake.
0:37:57 > 0:38:00OK. I know enough to know that's not good.
0:38:00 > 0:38:02Guess who didn't put the right amount of sugar in?
0:38:02 > 0:38:04Going to have to make a cake again.
0:38:05 > 0:38:07MICHAEL: That's very dense.
0:38:07 > 0:38:09Doing the sponges again. I'm starting again.
0:38:09 > 0:38:10I'm going to go again...
0:38:10 > 0:38:13That's quite a lot of people starting sponges again, isn't it?
0:38:13 > 0:38:17That makes me feel a little bit better!
0:38:18 > 0:38:2190 minutes left in the first Showstopper Challenge.
0:38:21 > 0:38:24Right. Take two... Whew!
0:38:24 > 0:38:27Definitely think this is a lighter mix.
0:38:27 > 0:38:28Cake's going in...
0:38:28 > 0:38:30Oh... Second time lucky...
0:38:31 > 0:38:32(OK...)
0:38:32 > 0:38:34BEEPING
0:38:35 > 0:38:37I'm trying to make some creme pat now.
0:38:37 > 0:38:40Might break a little bit of a sweat, but I'll get it done.
0:38:40 > 0:38:43I've got my fresh raspberries here which I've pulsed,
0:38:43 > 0:38:48and I'm going to sieve it and that's going to go into the Bavarian cream.
0:38:48 > 0:38:51This is going to be my jelly. I've added some Seville marmalade,
0:38:51 > 0:38:54because it just gives it a little bit more of an adult flavour.
0:38:54 > 0:38:58Also aiming for an adults-only filling...
0:38:58 > 0:39:00Tom's hitting the bottle again.
0:39:00 > 0:39:02When I originally wrote this recipe
0:39:02 > 0:39:04it had 200 millilitres of Kirsch in it,
0:39:04 > 0:39:06which is this entire bottle.
0:39:06 > 0:39:08His cherry jam with Kirsch
0:39:08 > 0:39:11will provide the filling for his Black Forest mirror glaze cake.
0:39:11 > 0:39:13I've learned a few lessons since yesterday,
0:39:13 > 0:39:16so it now has 15 millilitres of Kirsch in it.
0:39:16 > 0:39:19It's a new thing for me, learning how to be subtle.
0:39:19 > 0:39:22But a subtle approach isn't for everyone.
0:39:22 > 0:39:24On the top of the first one will be a ganache,
0:39:24 > 0:39:25with strawberries laid on top.
0:39:25 > 0:39:27Then the next sponge will go on
0:39:27 > 0:39:29and that will have a strawberry jam on top.
0:39:29 > 0:39:31Then another sponge on top with a ganache
0:39:31 > 0:39:33and fresh strawberries, and another sponge on top.
0:39:33 > 0:39:35It'll be the size of a small European country!
0:39:35 > 0:39:37Lee's huge chocolate and strawberry Showstopper
0:39:37 > 0:39:40will be covered in a dark chocolate mirror glaze.
0:39:40 > 0:39:43Have you got any cream in it or will it be just ganache and strawberries?
0:39:43 > 0:39:47It's just the ganache. Do you think I should change it and put...?
0:39:47 > 0:39:50I don't think anything, my friend, it's entirely up to you. Yeah!
0:39:50 > 0:39:51Thanks.
0:39:51 > 0:39:52For her fillings...
0:39:52 > 0:39:54SHE LAUGHS Green goo.
0:39:54 > 0:39:56..Kate's raided the family farm again.
0:39:56 > 0:39:58I'm doing my gooseberry fool cake,
0:39:58 > 0:40:01filled with a gooseberry fool mousse and a gooseberry gelee.
0:40:01 > 0:40:02Her gooseberry Showstopper
0:40:02 > 0:40:05will be decorated with a sky-blue mirror glaze
0:40:05 > 0:40:07and two chocolate swallows.
0:40:07 > 0:40:08We got married in my parents' barn,
0:40:08 > 0:40:11and there was a pair of swallows nesting in the barn.
0:40:11 > 0:40:14Swallows remind me of our wedding, so that's why I've chosen it.
0:40:14 > 0:40:18Oh, and I'm completely coordinated with my cake, so I've got
0:40:18 > 0:40:22my swallow dress on and my swallow earrings, I really do like swallows.
0:40:24 > 0:40:27Hello, Val. Good morning. Right, what you up to?
0:40:27 > 0:40:31I'm making a frosting. So I've just got to add the icing.
0:40:31 > 0:40:34Making sure I get icing sugar rather than flour!
0:40:34 > 0:40:35That'll be handy. Yes.
0:40:35 > 0:40:38So, you've got your buttercream here...
0:40:38 > 0:40:41Caster sugar, granulated... Am I disturbing you?
0:40:41 > 0:40:44No, you're not. And in here you've got which?
0:40:44 > 0:40:48Elderberry, rosehip, blackberry, and then lemon juice.
0:40:48 > 0:40:50You've got a four-fruits frosting.
0:40:50 > 0:40:52A four-fruits frosting. That's not easy to say!
0:40:52 > 0:40:55Val's four-fruit cream cheese frosting
0:40:55 > 0:40:56will fill her chocolate genoise.
0:40:56 > 0:40:59And her cake will be covered with a chocolate mirror glaze
0:40:59 > 0:41:00and forest fruits.
0:41:00 > 0:41:03When my children were little, we used to go pick blackberries,
0:41:03 > 0:41:06and it's the cake we used to make together. Good luck.
0:41:06 > 0:41:09Look forward to it. Thank you.
0:41:09 > 0:41:11I'm going to taste this...
0:41:11 > 0:41:14That's cornflour! Not putting that in.
0:41:14 > 0:41:16They're definitely cooked, these ones.
0:41:18 > 0:41:19Oh... OK.
0:41:22 > 0:41:24It's all right, that can go on the bottom.
0:41:27 > 0:41:29This is my second lot of... MOCKING VOICE: ..genoise.
0:41:29 > 0:41:31I'm not happy with them.
0:41:31 > 0:41:32Ohhhh!
0:41:33 > 0:41:35One hour remaining...
0:41:35 > 0:41:38I had a bit of a disaster with my creme pat.
0:41:38 > 0:41:40So I'm starting...again.
0:41:40 > 0:41:43Before they can add their showstopping mirror glazes...
0:41:43 > 0:41:46the bakers will need to cover their filled sponges
0:41:46 > 0:41:47with a crumb coat of ganache...
0:41:48 > 0:41:50It's me ganache.
0:41:50 > 0:41:53It's gone, hasn't it? I can't do anything with it. Oh...
0:41:53 > 0:41:55..or buttercream. Meringue buttercream.
0:41:55 > 0:41:57It just split. It looks like scrabbled egg.
0:41:57 > 0:42:00Disgusting. Going to do another one.
0:42:00 > 0:42:03Could just about have time, I don't know. Maybe.
0:42:03 > 0:42:08I'm a little bit behind now, so I'm having a bit of a 'mare...
0:42:10 > 0:42:12CANDICE: Should I put my jelly in the freezer?
0:42:12 > 0:42:14It's done, isn't it? Why isn't it setting?
0:42:14 > 0:42:17I've literally done everything twice.
0:42:19 > 0:42:22It looks like it's a concertina.
0:42:23 > 0:42:25The smoother I can get this,
0:42:25 > 0:42:27the shinier the glaze will look.
0:42:32 > 0:42:35Is this is more stressful than cutting someone's hair, Louise?
0:42:35 > 0:42:37Yes, I suppose so.
0:42:37 > 0:42:40It's murder! What do you do when you need to relieve stress?
0:42:40 > 0:42:43I usually bake! Oh... That's difficult, then, isn't it? Yeah.
0:42:43 > 0:42:45How's it going, Lee?
0:42:45 > 0:42:48I've got to get this in the fridge and chilled for 15 minutes,
0:42:48 > 0:42:50then I can pour the glaze over the top.
0:42:50 > 0:42:53Oh, Lee... I think YOU'VE gone a bit glazed.
0:42:55 > 0:42:57Please don't split!
0:42:59 > 0:43:00It's not set.
0:43:00 > 0:43:02I need a freezer.
0:43:02 > 0:43:04Unless their crumb coat is chilled until it's firm...
0:43:04 > 0:43:07Oh, there's one in there.
0:43:07 > 0:43:09..the mirror glaze will melt into it.
0:43:09 > 0:43:11Five minutes, I've got to put another layer on.
0:43:11 > 0:43:13..and their Showstopper will be ruined.
0:43:14 > 0:43:16Oh...
0:43:16 > 0:43:18Not good, not good, not good.
0:43:18 > 0:43:2130 minutes left on your mirror finish glazes, bakers!
0:43:21 > 0:43:23On reflection...29.
0:43:24 > 0:43:29I'm trying to get my ganache to fill in all the gaps...
0:43:29 > 0:43:30That's incredibly neat, Kate.
0:43:30 > 0:43:32It needs to go in the freezer. OK, off you go.
0:43:32 > 0:43:34You all right, Benjamina?
0:43:34 > 0:43:35It's so runny!
0:43:40 > 0:43:41SHE SNIFFS
0:43:44 > 0:43:46Now, come on...
0:43:48 > 0:43:49Breathe.
0:43:50 > 0:43:52It's just so runny.
0:43:52 > 0:43:53It'll be all right.
0:43:53 > 0:43:55Yeah? Yeah.
0:43:55 > 0:43:58Every second spent crying is a second less... Is wasted.
0:43:58 > 0:44:01..to show how good you are at baking. Yeah?
0:44:01 > 0:44:05OK, Bakers... 15 minutes left of your Showstopper.
0:44:05 > 0:44:08I'm just going to use it however it is.
0:44:08 > 0:44:13This is for my mirror glaze. I've got water, sugar, cream, cocoa.
0:44:13 > 0:44:15Get this mirror glaze on...
0:44:15 > 0:44:18Once this is all lovely and smooth, it comes off the heat
0:44:18 > 0:44:20and I dissolve some chocolate in it.
0:44:23 > 0:44:26Once it gets down to 60 degrees,
0:44:26 > 0:44:29it's cool enough for me to add my gelatine.
0:44:30 > 0:44:35I need it to be really quite cool, about 33 to 37 degrees
0:44:35 > 0:44:38before I pour it on, cos otherwise it's going to run straight off.
0:44:38 > 0:44:40Still at 40-odd degrees.
0:44:40 > 0:44:42OK. That's bold...
0:44:42 > 0:44:44I don't mind going one shade bluer.
0:44:45 > 0:44:46Sure?
0:44:48 > 0:44:50(Oh... Come on.)
0:44:53 > 0:44:54HE EXHALES
0:44:57 > 0:44:59Oh, you...Mother Hubbard!
0:45:03 > 0:45:05I'm really nervous to do this!
0:45:25 > 0:45:27Bakers, you've got one minute left.
0:45:27 > 0:45:28Just got to go on there...
0:45:28 > 0:45:30BLEEP
0:45:30 > 0:45:32What a mess.
0:45:38 > 0:45:41Time is up. Move our bakes to the end of your benches.
0:45:41 > 0:45:43You did it.
0:45:43 > 0:45:44I can't believe I cried!
0:45:44 > 0:45:48Oh, mine's...just the worst.
0:45:52 > 0:45:54THUNDER RUMBLES
0:46:05 > 0:46:07Jane, if you'd like to bring your cake up, thank you.
0:46:18 > 0:46:20Jane, tell us about your mirror glaze cake.
0:46:20 > 0:46:23It's chocolate and orange cake
0:46:23 > 0:46:27covered in chocolate orange ganache, and then the mirror glaze.
0:46:30 > 0:46:33Less is more when it comes to mirror glaze cakes,
0:46:33 > 0:46:36and the whole thing looks beautiful.
0:46:36 > 0:46:38You have got a good shine,
0:46:38 > 0:46:42and you've made the sides beautifully smooth.
0:46:49 > 0:46:52I like it. It's a good genoise, good filling,
0:46:52 > 0:46:54and it is simple.
0:46:54 > 0:46:57Your jelly is gorgeous - set great, and it really sets it off.
0:46:57 > 0:47:00It's a bit like eating the Technical Challenge again.
0:47:00 > 0:47:02It's a Jaffa cake, but a very elegant one. Well done.
0:47:06 > 0:47:09You've got a smashing shine on your glaze.
0:47:12 > 0:47:14The actual genoise is too dry. Yeah.
0:47:14 > 0:47:17You've got the flavour spot on, but the texture's all wrong.
0:47:25 > 0:47:28There's no real flavour, there's nothing lingering in the mouth.
0:47:28 > 0:47:31Ironically, you needed more kirsch in it. Mm.
0:47:38 > 0:47:42I don't really like flavour. It is grassy, to me. Mm.
0:47:47 > 0:47:50It looks as though you have a good-shaped cake underneath,
0:47:50 > 0:47:55but blue is not usually a good colour for icing.
0:47:55 > 0:47:58I think it actually looks a bit like penguins on the sea.
0:48:01 > 0:48:04I like the flavour of the gooseberries, it's nice and sharp.
0:48:04 > 0:48:06You've made a good genoise,
0:48:06 > 0:48:09but the mirror glaze is really letting you down.
0:48:09 > 0:48:12Selasi, please bring your cake up.
0:48:19 > 0:48:22I have got a vanilla raspberry cream mousse and white chocolate
0:48:22 > 0:48:24mirror glaze cake.
0:48:24 > 0:48:26Happy with it? So-and-so.
0:48:28 > 0:48:31I think you were very brave to do something
0:48:31 > 0:48:34that nobody else has done, with a fruit glaze,
0:48:34 > 0:48:38but it doesn't have a shine on top, which we're expecting.
0:48:38 > 0:48:41I love that design, with the fresh raspberries.
0:48:43 > 0:48:45I like the clear lines.
0:48:45 > 0:48:49That cuts through, it's not dripping down, it's beautifully set.
0:48:54 > 0:48:55Um...
0:48:57 > 0:49:00I'd love to have seen that perfect, that mirror,
0:49:00 > 0:49:02but that is simple, it's elegant,
0:49:02 > 0:49:04and beautifully flavoured.
0:49:04 > 0:49:08Thank you. And it's a joy to eat. Cheers.
0:49:10 > 0:49:13You've got a beautiful shine on there.
0:49:13 > 0:49:14It looks very appealing.
0:49:23 > 0:49:25Is that buttercream inside?
0:49:25 > 0:49:28It's a kind of buttercream-cum-cream cheese.
0:49:30 > 0:49:34It's as though it's been creamed with caster sugar.
0:49:34 > 0:49:36That would be classed as a "see me".
0:49:38 > 0:49:39See me later, then!
0:49:43 > 0:49:45Sometimes, simplicity is the way forward...
0:49:45 > 0:49:47That's taking it a little bit too far.
0:49:53 > 0:49:55Your chocolate genoise is too dry.
0:49:55 > 0:49:57I can't see the point in having fresh fruit
0:49:57 > 0:50:00just running through the middle, with a very dry ganache.
0:50:00 > 0:50:03What it needs is a lift of some cream.
0:50:13 > 0:50:15There is no mirror glaze there, really. No.
0:50:15 > 0:50:16Let's have a look inside.
0:50:28 > 0:50:30That is delicious. Really good. Thank you.
0:50:30 > 0:50:33Raspberries and cream and creme patissiere,
0:50:33 > 0:50:35all blends well together, it's beautifully moist.
0:50:35 > 0:50:37Great inside, terrible outside.
0:50:43 > 0:50:45That was a good result. Yeah.
0:50:45 > 0:50:48Benjamina, if you'd like to bring your cake up.
0:50:57 > 0:51:00You've got a smashing shine on that white chocolate.
0:51:00 > 0:51:03You've gone for simplicity, but I think you've executed it well.
0:51:03 > 0:51:05Thank you! It looks good.
0:51:09 > 0:51:11Looks a pretty good genoise from here.
0:51:24 > 0:51:26That's lovely. Really nice.
0:51:26 > 0:51:29The praline with white chocolate's always going to be a winner,
0:51:29 > 0:51:31but you've got a beautiful genoise there, as well.
0:51:31 > 0:51:33A true flavour of white chocolate,
0:51:33 > 0:51:36and all the flavours and textures go together.
0:51:36 > 0:51:37Thank you. Thank you.
0:51:39 > 0:51:40Well done!
0:51:44 > 0:51:46Candice, if you'd like to bring your cake up.
0:51:52 > 0:51:54Candice, tell us all about your cake.
0:51:54 > 0:51:56I have made a vanilla genoise,
0:51:56 > 0:51:59and in the middle is a chocolate genoise sponge,
0:51:59 > 0:52:01and there is a mango and passion fruit jelly,
0:52:01 > 0:52:03and the idea is sort of mirror-mirror,
0:52:03 > 0:52:06with the mirror blending into a mirror.
0:52:06 > 0:52:10You have got a lovely shine on your mirror glaze on the top.
0:52:10 > 0:52:13The sides needed a little bit more preparation.
0:52:13 > 0:52:14Mm!
0:52:16 > 0:52:20Now, that looks an interesting finish to it.
0:52:20 > 0:52:23The plain genoise, it's not quite cooked.
0:52:28 > 0:52:31It's a very nice flavour, but what's letting this down...
0:52:31 > 0:52:34I know. ..is an essential part of this challenge... Yeah.
0:52:34 > 0:52:35..was the genoise. The genoise, yeah.
0:52:35 > 0:52:39If I could have thrown that one, I'd have thrown that one as well!
0:52:39 > 0:52:41Well, I don't think you'd be able to throw it,
0:52:41 > 0:52:43cos I think it would bounce back.
0:52:43 > 0:52:46I think it looks great, but your plain genoise is awful.
0:52:49 > 0:52:50Sorry.
0:52:50 > 0:52:52It was horrendous.
0:52:56 > 0:52:58You're not going home.
0:52:58 > 0:53:00They won't do that. You'll be fine.
0:53:14 > 0:53:16Looks excellent. Looks elegant.
0:53:16 > 0:53:20Caramel work's very good, and you've got a nice sheen on there as well.
0:53:20 > 0:53:23It looks stunning, but we want to know what's inside.
0:53:23 > 0:53:25Right...
0:53:25 > 0:53:26Great layers, distinct.
0:53:26 > 0:53:29You can see the salted caramel cream that you've got in there.
0:53:29 > 0:53:32Looks like very soft layers of genoise.
0:53:40 > 0:53:45Mm! All those flavours are a perfect marriage. Absolutely stunning.
0:53:45 > 0:53:47Wow, thank you! Genoise is perfect,
0:53:47 > 0:53:50and the overall look is fantastic and beautifully simple.
0:53:50 > 0:53:53Thank you very much. Well done, Andrew. Well done.
0:53:53 > 0:53:55Thank you very much.
0:53:59 > 0:54:00Well done!
0:54:05 > 0:54:09Mary and Paul must now decide who will be our first Star Baker,
0:54:09 > 0:54:12and who will be the first to be heading home.
0:54:12 > 0:54:16Let's start with a positive. Did anybody really surprise you?
0:54:16 > 0:54:21Andrew. Last in Technical - but that is absolutely beautiful.
0:54:21 > 0:54:23Has that redeemed him? It's certainly redeemed him.
0:54:23 > 0:54:27I thought Jane's had a wonderful mirror glaze.
0:54:27 > 0:54:29I think, when you're looking for Star Baker, Jane is up there.
0:54:29 > 0:54:31I think Selasi's up there, as well.
0:54:31 > 0:54:33Benjamina, her Showstopper was delicious.
0:54:33 > 0:54:36Mary, put us out of our misery. Who do you think's in danger?
0:54:36 > 0:54:40When it comes to down the bottom, Lee's was so dry.
0:54:40 > 0:54:42Val's had an issue - and, dare I say it,
0:54:42 > 0:54:44people like Candice were doing quite well,
0:54:44 > 0:54:47then that genoise was not good. The challenges we set,
0:54:47 > 0:54:49you'd look at them and say they're quite simple,
0:54:49 > 0:54:50and that's part of the problem.
0:54:50 > 0:54:52When it is simple, there's nowhere to hide -
0:54:52 > 0:54:54you've got to come up with the goods straightaway.
0:54:54 > 0:54:57Simple but fiendish. Yeah. That's how you like it, you two.
0:54:57 > 0:54:59That's how I describe Paul. Yeah. Mm.
0:55:15 > 0:55:17Well done, bakers, one and all -
0:55:17 > 0:55:21you've all worked so incredibly hard.
0:55:21 > 0:55:22I get the nice job this week,
0:55:22 > 0:55:28cos I get to announce who is going to be the first Star Baker of 2016.
0:55:28 > 0:55:34This person produces drizzle as fine as a summer holiday in Frinton.
0:55:34 > 0:55:37This person can also look into the elegant sheen
0:55:37 > 0:55:42of their beautiful mirror glaze and say to themselves,
0:55:42 > 0:55:45"Yeah, I'm a pretty skilled baker."
0:55:45 > 0:55:47The Star Baker this week goes to...
0:55:49 > 0:55:51..Jane. No!
0:55:51 > 0:55:53APPLAUSE Oh, yes!
0:55:55 > 0:55:59Good for you! Well done, Jane! Well done, Jane!
0:55:59 > 0:56:00Thank you!
0:56:00 > 0:56:02I've got the slightly more onerous task,
0:56:02 > 0:56:06and so it's with real sadness
0:56:06 > 0:56:10that the person leaving us today is...
0:56:17 > 0:56:19..Lee. Oh...
0:56:19 > 0:56:20Oh!
0:56:20 > 0:56:22Come on, come on! Come into the Mel-Sue sandwich.
0:56:22 > 0:56:24Oh, well done. Thank you!
0:56:24 > 0:56:27'I'm disappointed to be the first off,'
0:56:27 > 0:56:29but I've always enjoyed baking,
0:56:29 > 0:56:31and at church I do baking demonstrations.
0:56:31 > 0:56:33I won't show them a Jaffa.
0:56:33 > 0:56:35I'll buy them a pack.
0:56:35 > 0:56:37Unlucky, my friend. No problem.
0:56:37 > 0:56:39Very sad, but as I've just been saying to him now,
0:56:39 > 0:56:42"You are one of the 12 best amateur bakers in the country.
0:56:42 > 0:56:43"You should be very proud of yourself."
0:56:43 > 0:56:45Buck up your ideas. Thank you!
0:56:46 > 0:56:48'Val was really lucky.'
0:56:48 > 0:56:51She's really going to have to pull her socks up for the next one.
0:56:51 > 0:56:54I promise I'll dance with you next week!
0:56:54 > 0:56:55'When I leave here,'
0:56:55 > 0:56:57I'll give my husband a call, and say, "I'm through,"
0:56:57 > 0:56:59and he'll probably say, "Well done.
0:56:59 > 0:57:02"Will I get any tea when you get in?"!
0:57:03 > 0:57:05I don't how I survived that.
0:57:05 > 0:57:07'Oh, my goodness!'
0:57:07 > 0:57:12Right, come on, Candice - sort yourself out. Smash it next week!
0:57:12 > 0:57:15Please, no more crying!
0:57:15 > 0:57:17Phew!
0:57:17 > 0:57:18I'm in.
0:57:18 > 0:57:19Well, I'm STILL in.
0:57:20 > 0:57:22Well done. Thank you so much.
0:57:24 > 0:57:26Can you believe it?!
0:57:27 > 0:57:29SHE SIGHS I don't believe it.
0:57:30 > 0:57:32Next time - it's biscuits...
0:57:32 > 0:57:34Louise, breathe.
0:57:35 > 0:57:36..with a Signature Bake...
0:57:36 > 0:57:37SHE GASPS
0:57:37 > 0:57:38Ooh... Oh, oh, oh... Disaster.
0:57:38 > 0:57:40..that's all about the finish.
0:57:40 > 0:57:42Don't stress, don't stress, don't stress.
0:57:42 > 0:57:43A twisted Technical Challenge...
0:57:43 > 0:57:45My mixture is stiff.
0:57:45 > 0:57:48Do you need a pair of warm hands - either on your bag, or on you?
0:57:48 > 0:57:50Um...
0:57:50 > 0:57:51..and a Showstopper...
0:57:51 > 0:57:53Gosh, I hate gingerbread.
0:57:53 > 0:57:55..featuring the largest gingerbread structures...
0:57:55 > 0:57:57Fear is the mind-killer.
0:57:57 > 0:57:59..ever attempted on the Bake Off.
0:57:59 > 0:58:00It's going to fall!
0:58:00 > 0:58:01Aah!