0:00:02 > 0:00:04In the beginning...
0:00:04 > 0:00:06Gorgeous, gorgeous, gorgeous.
0:00:06 > 0:00:07Oh!
0:00:07 > 0:00:08..there were 12.
0:00:10 > 0:00:11I can't believe that's just happened to me.
0:00:11 > 0:00:15They're not going to allow me into Yorkshire ever again.
0:00:20 > 0:00:24Now...there are three.
0:00:24 > 0:00:25BEEPING
0:00:27 > 0:00:29Right, calm down now.
0:01:00 > 0:01:02(Good luck, guys.)
0:01:02 > 0:01:03Good luck, guys.
0:01:06 > 0:01:09'Winning Star Baker in the first week...'
0:01:09 > 0:01:10No!
0:01:10 > 0:01:12'..Jane got off to a flying start.'
0:01:12 > 0:01:13Absolutely beautiful, yes.
0:01:13 > 0:01:14Thank you.
0:01:14 > 0:01:17'Her home-style baking impressed Mary and Paul.'
0:01:17 > 0:01:18That is first-rate.
0:01:18 > 0:01:20This is a complete mess.
0:01:20 > 0:01:22'Although timing often wasn't on her side.'
0:01:22 > 0:01:24Things didn't go to plan.
0:01:24 > 0:01:25No, they didn't.
0:01:25 > 0:01:28'The garden designer dug deep to make it to the final.'
0:01:28 > 0:01:31That fleur-de-lis is outstanding.
0:01:31 > 0:01:32Thank you.
0:01:32 > 0:01:35To be at the final is just amazing.
0:01:35 > 0:01:37It feels really unreal, actually.
0:01:37 > 0:01:39People say to you, "Oh, how've you been?
0:01:39 > 0:01:41"What's happened this week?"
0:01:41 > 0:01:43You go, "You know, nothing, really, same old,"
0:01:43 > 0:01:45and you want to go, "I'm in the final
0:01:45 > 0:01:46"of The Great British Bake Off!"
0:01:46 > 0:01:47And you can't.
0:01:49 > 0:01:52Candice has won Star Baker three times.
0:01:52 > 0:01:53Well done.
0:01:53 > 0:01:55Her elaborate creations...
0:01:55 > 0:01:56Wow, exceptional.
0:01:56 > 0:01:58..went the extra mile...
0:01:58 > 0:02:01It's like you, isn't it? You like to do things over the top.
0:02:01 > 0:02:04..and both impressed and frustrated the judges.
0:02:04 > 0:02:08Rein it in a little bit. Get your baking absolutely spot-on.
0:02:08 > 0:02:10But with bakes inspired by her family...
0:02:10 > 0:02:13- The overall effect is beautiful. - Yes!
0:02:13 > 0:02:14..she's made it to the final.
0:02:14 > 0:02:16There's been a lot of practice this week.
0:02:16 > 0:02:20The other day, I did baking for 12 hours, and I hurt a lot.
0:02:20 > 0:02:22I'd really like to think I'd, like, got really fit and toned
0:02:22 > 0:02:24and everything from baking.
0:02:24 > 0:02:26Definitely haven't.
0:02:26 > 0:02:29Definitely struggling to fit in clothes currently.
0:02:29 > 0:02:31'Aerospace engineer Andrew...
0:02:31 > 0:02:33Where are your schematics for this?
0:02:33 > 0:02:35'..has been Mr Precision.'
0:02:35 > 0:02:37The overall effect is absolutely brilliant.
0:02:37 > 0:02:39'Despite his meticulous methods...'
0:02:39 > 0:02:42Guided rolling pin - gives me uniform thickness of dough.
0:02:42 > 0:02:44'..when it came to Star Baker...'
0:02:44 > 0:02:45Well done, Tom.
0:02:45 > 0:02:47'..for weeks, he was the bridesmaid...'
0:02:47 > 0:02:48Benjamina.
0:02:48 > 0:02:50'..never the bride.
0:02:50 > 0:02:51'But dessert week onwards...'
0:02:51 > 0:02:53They look gorgeous.
0:02:53 > 0:02:54'..was a turning point.'
0:02:54 > 0:02:56I've never seen a mechanised pie.
0:02:56 > 0:02:58'At last he won Star Baker...'
0:02:58 > 0:03:00The presentation is stunning.
0:03:00 > 0:03:02'..and won it again in the semifinal.'
0:03:02 > 0:03:04Coming in, I really wanted to make the final.
0:03:04 > 0:03:07That was my number one objective, and then if I can win it...
0:03:07 > 0:03:09That seemed like a silly dream at the time,
0:03:09 > 0:03:11but now that we're here,
0:03:11 > 0:03:13I've got to darn well try.
0:03:26 > 0:03:29Bakers, finalists!
0:03:29 > 0:03:33Welcome to the tent. And the final this year is being given...
0:03:33 > 0:03:34RP ACCENT: ..the royal treatment.
0:03:34 > 0:03:36NORMAL TONE: Between the four of us,
0:03:36 > 0:03:39we already have a sponge sceptre and several jellied orbs,
0:03:39 > 0:03:41but Mary and Paul would like to complete the set
0:03:41 > 0:03:44by giving you the challenge of making a filled meringue crown.
0:03:44 > 0:03:48We're not talking some little nimby-pimby tiny crown.
0:03:48 > 0:03:51No, bakers, we want a family-sized crown
0:03:51 > 0:03:54big enough for the whole royal family.
0:03:54 > 0:03:57It must have three layers of meringue, at least...
0:03:58 > 0:04:00..and it must be dazzlingly decorated.
0:04:00 > 0:04:02You've got three hours on this challenge.
0:04:02 > 0:04:03- On your marks...- Get set...- Bake!
0:04:07 > 0:04:08- CANDICE:- Good luck.
0:04:08 > 0:04:09Good luck, guys.
0:04:09 > 0:04:11BOWL CLATTERS
0:04:11 > 0:04:15The nerves are a bit jangly. I've dropped a bowl already.
0:04:15 > 0:04:17It is the final.
0:04:17 > 0:04:18We've been waiting for this,
0:04:18 > 0:04:21and I think it's quite right we go royal.
0:04:21 > 0:04:24After all, it is the Queen's 90th birthday year.
0:04:24 > 0:04:26This is the last signature chance,
0:04:26 > 0:04:28so we've chosen meringue.
0:04:28 > 0:04:30Now, they've struggled with meringue in the past,
0:04:30 > 0:04:32so I thought it was a good idea to go back to the meringue again.
0:04:32 > 0:04:34We've asked for a crown.
0:04:34 > 0:04:36How they achieve that is up to them,
0:04:36 > 0:04:38but what I am looking for -
0:04:38 > 0:04:42it's got to taste good, look good and be spectacular.
0:04:42 > 0:04:44Three tiers of meringue can be quite sweet and overwhelming,
0:04:44 > 0:04:46so they've got to add a little bit of tartness to it.
0:04:46 > 0:04:49That can come from the fruit - whether it's a curd, a compote,
0:04:49 > 0:04:52that will balance out the sweetness of the meringue.
0:04:52 > 0:04:54I haven't any idea who's going to win.
0:04:54 > 0:04:55It's an open field.
0:04:55 > 0:04:58I'm looking forward to it.
0:04:58 > 0:04:59Good morning, Jane.
0:04:59 > 0:05:02- Good morning.- Right, tell us all about your meringue crown.
0:05:02 > 0:05:05My meringue crown is a red, white and blue meringue crown
0:05:05 > 0:05:07with strawberry and raspberry compote,
0:05:07 > 0:05:09and then the next layer is a blueberry compote,
0:05:09 > 0:05:12and then the top is white flesh nectarines with other fruits.
0:05:12 > 0:05:14Jane's red, white and blue pavlova
0:05:14 > 0:05:17is her husband Ray's favourite dessert.
0:05:17 > 0:05:20She's hoping that sticking with her tried and tested family favourite
0:05:20 > 0:05:23will be a hit with Paul and Mary.
0:05:23 > 0:05:26Now, you've kept it fairly simple for the final.
0:05:26 > 0:05:29I have kept it simple, but I want it to be a good pavlova at the end.
0:05:29 > 0:05:31Guys, simple is good, surely?
0:05:31 > 0:05:33Well, it comes down to perfection.
0:05:33 > 0:05:35When you go simple, we are looking for the best flavours,
0:05:35 > 0:05:37the best look with no failure.
0:05:37 > 0:05:38No pressure, then!
0:05:41 > 0:05:44All three bakers have opted for a pavlova-style meringue.
0:05:44 > 0:05:48- ANDREW:- I'm using muscovado sugar as well as caster.
0:05:48 > 0:05:51It gives it a more caramelly flavour, which I quite like,
0:05:51 > 0:05:54but can lead to easier-collapsing meringues.
0:05:54 > 0:05:57Can tend to crack slightly, but flavour wins, right?
0:05:58 > 0:06:00- JANE:- This is just caster sugar.
0:06:00 > 0:06:03I want a nice, as white as possible, meringue.
0:06:03 > 0:06:06True to form for this regal signature...
0:06:06 > 0:06:10It needs to be just right. Just like Goldilocks.
0:06:10 > 0:06:12..Candice is going a little further.
0:06:12 > 0:06:15I am doing two different meringues.
0:06:15 > 0:06:17One of them I'm adding white caster sugar,
0:06:17 > 0:06:20and the other one will have golden caster sugar.
0:06:20 > 0:06:24Her two different meringues will make three tiers of pavlova,
0:06:24 > 0:06:26filled with Prosecco-soaked strawberries,
0:06:26 > 0:06:28mango curd, gold-dusted Physalis
0:06:28 > 0:06:30and glittered pistachios.
0:06:30 > 0:06:32Then there's a fourth tier,
0:06:32 > 0:06:35inspired by the tiny crown of Queen Victoria.
0:06:35 > 0:06:38You've chosen to do quite a lot of different things, actually.
0:06:38 > 0:06:41- Yep.- You've got to do it all in the time.
0:06:41 > 0:06:43I have got to do it all in the time,
0:06:43 > 0:06:44but I think once the meringues are in,
0:06:44 > 0:06:46the bits in the middle I can fill.
0:06:46 > 0:06:49As long as they've got their cooking time and their cooling time,
0:06:49 > 0:06:50so they're nice and crisp,
0:06:50 > 0:06:51then it's just a case of building it up.
0:06:51 > 0:06:53- All right, good luck.- Thank you.
0:06:54 > 0:06:55I thought I'd reined it in.
0:06:55 > 0:06:58I didn't think I was going complicated at all this week.
0:06:58 > 0:07:01I've got three main layers, three flavours,
0:07:01 > 0:07:04one mini crown, a curd and some fruit.
0:07:05 > 0:07:07Nothing.
0:07:07 > 0:07:10So, I've increased the speed now that all the sugar's been added,
0:07:10 > 0:07:13and then I'm looking for really solid peaks.
0:07:14 > 0:07:16There's nowhere to hide if the meringue goes wrong.
0:07:16 > 0:07:18There will be no time to remake.
0:07:18 > 0:07:22If it isn't beaten until it's completely stiff...
0:07:22 > 0:07:23Still soft.
0:07:23 > 0:07:26..when piped, the meringue will lose its shape...
0:07:29 > 0:07:31..and then collapse as it's baked.
0:07:31 > 0:07:34Suddenly feeling really nervous.
0:07:34 > 0:07:36Oh, how can meringue do this to you, eh?
0:07:37 > 0:07:39- CANDICE:- I'm just going freehand on my circle.
0:07:41 > 0:07:43Whoops!
0:07:47 > 0:07:49- ANDREW:- That's going to be my meringue cross on top.
0:07:50 > 0:07:53- CANDICE:- The next meringue is going to have colour.
0:07:54 > 0:07:57This is going to have pistachio on it.
0:08:02 > 0:08:06So my Queen Victoria crown will go on here.
0:08:06 > 0:08:08I wanted to feature that cos I loved that when I was younger.
0:08:10 > 0:08:12You do need steady hands.
0:08:14 > 0:08:19Just applying some gold lustre to give it a nice vibrant royal look.
0:08:19 > 0:08:21Good morning, Andrew. How are you?
0:08:21 > 0:08:23Good morning, I'm very well, thank you.
0:08:23 > 0:08:24Tell us about this meringue.
0:08:24 > 0:08:25This is just a classic meringue
0:08:25 > 0:08:29and I've used a 50-50 caster sugar to muscovado composition.
0:08:29 > 0:08:31- Yeah.- I'm just going to pop them in the oven.
0:08:31 > 0:08:33And you're confident about getting it all finished and looking good?
0:08:33 > 0:08:36I have had a couple of slight meringue collapses,
0:08:36 > 0:08:38so I'm a little nervous about the structure at the end.
0:08:38 > 0:08:41But hopefully my added rings in the centre will...
0:08:41 > 0:08:43- Give it support.- Yeah.
0:08:43 > 0:08:46Andrew's engineering expertise will be fully tested
0:08:46 > 0:08:48in his re-creation of the Queen's Jubilee crown
0:08:48 > 0:08:50in muscovado meringue.
0:08:50 > 0:08:53It will contain a pecan praline centre
0:08:53 > 0:08:55and layers of blackberry fool,
0:08:55 > 0:08:57topped off with cassis jelly jewels.
0:08:57 > 0:08:59Now, you've chosen a difficult meringue.
0:08:59 > 0:09:02Muscovado sugar, being very moist,
0:09:02 > 0:09:06and I notice that it is quite runny now... I hope it holds.
0:09:06 > 0:09:08My engineering credentials are going to be tested.
0:09:08 > 0:09:09They will be. Severely.
0:09:09 > 0:09:14Right, going in. I'm leaving it in there for an hour and ten minutes.
0:09:14 > 0:09:16They're going to go in the oven for about an hour and 20 minutes.
0:09:16 > 0:09:20I'm baking mine for an hour on a fairly low temperature.
0:09:20 > 0:09:22About 130.
0:09:22 > 0:09:23Now is the bit I can enjoy a bit more.
0:09:23 > 0:09:26They're in the oven. I can't worry about them, I can't change them.
0:09:26 > 0:09:30It's in the hands of chemistry and the gods.
0:09:34 > 0:09:35The finalists need to spend every minute
0:09:35 > 0:09:37that the meringues are in the oven
0:09:37 > 0:09:41perfecting their fillings and toppings.
0:09:41 > 0:09:43Now I get to make the jellied jewels.
0:09:43 > 0:09:46I'm adding gelatine, some creme cassis.
0:09:46 > 0:09:49I just love blackberries, so I'm going for gold and purple.
0:09:49 > 0:09:50It was inspired by the Queen's coronation crown.
0:09:53 > 0:09:56I have got some blueberries, a bit of sugar, a bit of lemon juice,
0:09:56 > 0:09:57a little bit of water.
0:09:57 > 0:09:59I'm going to make a blueberry compote
0:09:59 > 0:10:01and then a strawberry and raspberry compote as well.
0:10:01 > 0:10:04Nothing like British fresh fruit, is there?
0:10:04 > 0:10:06This is my pecan praline.
0:10:06 > 0:10:08I'm hoping I've put this on the right side of the paper.
0:10:09 > 0:10:13- CANDICE:- This is mango curd.
0:10:13 > 0:10:14As it's a special occasion,
0:10:14 > 0:10:18this is Prosecco for my strawberries.
0:10:20 > 0:10:22(Aah!)
0:10:22 > 0:10:24There's two sides to the baking paper
0:10:24 > 0:10:26and I've put it on the wrong one.
0:10:26 > 0:10:28As you can see, it...
0:10:28 > 0:10:30- HE SQUEALS - Facepalm.
0:10:31 > 0:10:3545 minutes remain in the final Signature Challenge.
0:10:35 > 0:10:38The oven is turned off, so I'm just waiting for them to cool down.
0:10:38 > 0:10:40They've finished baking.
0:10:40 > 0:10:43Technically now it's more important to let them cool down
0:10:43 > 0:10:44really, really slowly.
0:10:44 > 0:10:48Sudden changes in temperature could destroy the meringue...
0:10:49 > 0:10:50I'm just on crack watch.
0:10:50 > 0:10:53..and will make constructing a crown impossible.
0:10:53 > 0:10:56Two minutes. I'm just going to hold my nerve. Two minutes.
0:10:56 > 0:10:57I'm coming out. I'm going...
0:10:57 > 0:11:00If you rush it, you open the door of the oven and get them out
0:11:00 > 0:11:04and you can hear them going, "Ping! Ping! Ping!"
0:11:04 > 0:11:06You can actually hear them cracking.
0:11:06 > 0:11:08- HE IMITATES CRACKING - I might just put them back
0:11:08 > 0:11:11in the open oven just to reduce the temperature shock a bit.
0:11:11 > 0:11:13- What are you listening for? - I don't know.
0:11:13 > 0:11:15Jane just said, "Can you hear it crackling?"
0:11:15 > 0:11:17So I thought I'd listen.
0:11:17 > 0:11:19- HIGH-PITCHED:- Eat me! Eat me!
0:11:19 > 0:11:21This one is looking a little stronger.
0:11:23 > 0:11:26Oh, gosh! My stomach just turned over.
0:11:26 > 0:11:27The bottom one has cracked.
0:11:34 > 0:11:38(Oh, look. They are amazing!)
0:11:38 > 0:11:40You can't out-Candice Candice.
0:11:41 > 0:11:43You've just got to be happy with what you do.
0:11:43 > 0:11:46Perfection is all I've got to hit today.
0:11:50 > 0:11:51Bakers, here's the story.
0:11:51 > 0:11:53You've got 15 minutes on your crowning glory.
0:11:53 > 0:11:54I'm sorry to be bore-y.
0:11:57 > 0:11:59This is where you find out if the meringues have stuck,
0:11:59 > 0:12:02and try and keep smiling if that's the case.
0:12:02 > 0:12:05'The judges are looking for at least three tiers of crowning glory.'
0:12:05 > 0:12:06Oh, hello!
0:12:08 > 0:12:10Oh, don't do that.
0:12:10 > 0:12:13- CANDICE:- My cream has whipped up nice and light, actually.
0:12:13 > 0:12:15It is mascarpone, double cream and vanilla.
0:12:17 > 0:12:18OK.
0:12:18 > 0:12:20It looks like we might have got away with it.
0:12:20 > 0:12:22I just need to start constructing.
0:12:30 > 0:12:33- What's going on, my love? - So, I'm going to...
0:12:33 > 0:12:36try and stick this on with a bit of caramel.
0:12:36 > 0:12:38Carefully, carefully.
0:12:38 > 0:12:41Blueberry compote. It is a little bit runny,
0:12:41 > 0:12:45but what I'm going to do is I'm going to make a blueberry dam.
0:12:53 > 0:12:55God, it's a delicate beast.
0:12:56 > 0:12:58Praline to go in the middle.
0:12:59 > 0:13:02These are my jewelled pistachios.
0:13:04 > 0:13:07This is blackberry fool. I want this to be slightly sharp.
0:13:07 > 0:13:09There is a lot of sugar in the meringue,
0:13:09 > 0:13:11so I don't want it to be too sweet.
0:13:17 > 0:13:19- JANE:- My bottom is cracking. I can see it.
0:13:19 > 0:13:22I'll just about have enough cream.
0:13:23 > 0:13:24Whoops!
0:13:25 > 0:13:29I'm just going to shine up my Physalis.
0:13:29 > 0:13:32You want to make sure you get that right.
0:13:32 > 0:13:34Five minutes, bakers. Just five minutes left.
0:13:40 > 0:13:41Oh, jelly. Jelly, jelly!
0:13:47 > 0:13:49(He's putting it on the Queen.)
0:14:05 > 0:14:07OK, bakers, that's it.
0:14:07 > 0:14:08Time is up.
0:14:08 > 0:14:10Coronation time, gang.
0:14:12 > 0:14:13ANDREW EXHALES DEEPLY
0:14:23 > 0:14:26Paul and Mary are expecting a spectacular meringue crown
0:14:26 > 0:14:30with at least three tiers and full of delicious fillings.
0:14:38 > 0:14:42You've chosen a meringue using muscovado sugar,
0:14:42 > 0:14:45which is very difficult to get definition.
0:14:45 > 0:14:46If we look at the top here,
0:14:46 > 0:14:50we haven't got a clear definition of your icing pipe.
0:14:50 > 0:14:52I'm going to take a slice.
0:14:52 > 0:14:55You've got to keep it very much on the head.
0:14:55 > 0:14:56Yes.
0:14:56 > 0:14:58Tell me, what's happening in the middle?
0:14:58 > 0:15:00I put the pecan praline in there.
0:15:04 > 0:15:07All the flavours go well.
0:15:07 > 0:15:09The praline is very, very sweet
0:15:09 > 0:15:12and it's slightly overpowering everything.
0:15:12 > 0:15:14Obviously meringue is sweet,
0:15:14 > 0:15:18therefore, for me, the rest needs to be a little bit sharp.
0:15:18 > 0:15:20The fool hasn't got much flavour to it.
0:15:20 > 0:15:22I think the meringue's gorgeous. It's nice and soft inside.
0:15:22 > 0:15:24You've got a nice chew.
0:15:24 > 0:15:26The jelly, I like. It's got a lot of flavour in it.
0:15:26 > 0:15:28It has got more of a kick, actually, than the fool has.
0:15:28 > 0:15:31I don't like the praline in the middle, but I love the effect.
0:15:31 > 0:15:32OK.
0:15:44 > 0:15:46I think it looks great.
0:15:46 > 0:15:48I love the pipework. There's a lot going on in there.
0:15:48 > 0:15:50- Yeah.- I was a bit worried about this little crown on the top,
0:15:50 > 0:15:52how you were going to get it off the moulds,
0:15:52 > 0:15:53but you've managed to get it off OK.
0:15:53 > 0:15:54It looks impressive,
0:15:54 > 0:15:57and I love the way you've got so many flavours there.
0:15:57 > 0:15:59I didn't think you'd finish, but you did.
0:16:00 > 0:16:02Oooft!
0:16:02 > 0:16:05You can actually feel the texture of the meringues all the way down.
0:16:05 > 0:16:09- Oh!- The way it's holding is quite impressive.
0:16:09 > 0:16:11It's actually staying in one piece,
0:16:11 > 0:16:13and what a piece of meringue that is!
0:16:13 > 0:16:14Wow!
0:16:19 > 0:16:22Your curd is lovely.
0:16:22 > 0:16:24The meringue, it's got a lovely softness in the middle.
0:16:24 > 0:16:28There's so many textures in there, and the flavours are quite sharp.
0:16:28 > 0:16:31And you've got the nuts in there as well, which adds something to it.
0:16:31 > 0:16:33Yeah, I like that.
0:16:33 > 0:16:36A handshake! Hollywood handshake! CANDICE SQUEALS
0:16:36 > 0:16:37(Handshake!)
0:16:44 > 0:16:47You've made, from appearance point of view,
0:16:47 > 0:16:49a first-rate meringue.
0:16:49 > 0:16:51It's held all its shape perfectly.
0:16:51 > 0:16:54I can't wait to get the texture of that meringue, you know.
0:16:54 > 0:16:55It does look very impressive.
0:16:55 > 0:16:57- Yeah, it does.- Oh, thank you.
0:16:57 > 0:17:00Oh, the way that the knife just falls through!
0:17:00 > 0:17:02Look how solid it is at the bottom there as well.
0:17:02 > 0:17:03Perfect, isn't it?
0:17:08 > 0:17:11The flavours go very well.
0:17:11 > 0:17:16Your coulis is sharp, and do you know what is really sharp?
0:17:16 > 0:17:17The peach on top,
0:17:17 > 0:17:20which is just what you need with a pavlova.
0:17:20 > 0:17:23Because it's so tall,
0:17:23 > 0:17:25it's very difficult for it to actually hold together
0:17:25 > 0:17:27when you cut it.
0:17:27 > 0:17:32Your description of a sort of pavlova trifle is about right.
0:17:32 > 0:17:33I sense... I knew... Oh, hello!
0:17:33 > 0:17:35Oh, thank you!
0:17:35 > 0:17:36Thank you.
0:17:36 > 0:17:38Three layers of heaven.
0:17:38 > 0:17:40- It's beautiful. - Thank you very much indeed.
0:17:48 > 0:17:50I'm absolutely delighted. I got the handshake!
0:17:50 > 0:17:52When Candice got her handshake, I thought,
0:17:52 > 0:17:54"I've never seen two handshakes.
0:17:54 > 0:17:57"I've never seen two handshakes. Not a chance."
0:17:57 > 0:17:58And I got a handshake!
0:17:59 > 0:18:02He's giving out handshakes willy-nilly.
0:18:02 > 0:18:05But, no, Jane's did look spectacular.
0:18:05 > 0:18:06First bake of final done
0:18:06 > 0:18:09and I couldn't really have got off to a better start,
0:18:09 > 0:18:11which is amazing.
0:18:11 > 0:18:14It was a bit of a kick in the teeth to have, like, the double handshake.
0:18:14 > 0:18:17I can deal with one. Two is a bit, like...
0:18:17 > 0:18:19Really, I need to come first in the Technical.
0:18:19 > 0:18:21Definitely at the back of the pack at the moment.
0:18:35 > 0:18:40Now, bakers, this is your last ever Technical Challenge.
0:18:40 > 0:18:41Any advice, Mary?
0:18:41 > 0:18:44This bake will be very familiar,
0:18:44 > 0:18:47but there are one or two tricky things about it.
0:18:47 > 0:18:49Wow, cryptic!
0:18:49 > 0:18:51Now, off you both go to your intimacy workshop.
0:18:51 > 0:18:53Catch you later.
0:18:53 > 0:18:57OK. Now, Mary would love you to make a...
0:18:57 > 0:19:01Victoria sandwich with jam and buttercream.
0:19:01 > 0:19:02But there's a twist.
0:19:02 > 0:19:04Lift that up, you'll see boxing gloves.
0:19:04 > 0:19:07Put them on, then the Zorro mask, then just tease the trousers down
0:19:07 > 0:19:08and you're ready to go.
0:19:08 > 0:19:10You've got an hour and a half on your challenge.
0:19:10 > 0:19:12- On your marks... - Get set...- Bake!
0:19:15 > 0:19:16OK.
0:19:19 > 0:19:21We have absolutely no instructions.
0:19:21 > 0:19:22Are you ready for this?
0:19:22 > 0:19:26"Make a Victoria sandwich using two 20cm tins
0:19:26 > 0:19:28"filled with raspberry jam and buttercream."
0:19:28 > 0:19:29That's it.
0:19:30 > 0:19:31Right.
0:19:31 > 0:19:35So, Mary, you've chosen a classic challenge for the last Technical.
0:19:35 > 0:19:37Victoria sandwich.
0:19:37 > 0:19:40We've given them no recipe, no method,
0:19:40 > 0:19:42just two tins and the ingredients.
0:19:42 > 0:19:44Now, you've judged quite a few Victoria sandwiches
0:19:44 > 0:19:46- in your time, I'm sure. - I've never counted.
0:19:46 > 0:19:50I mean, I've done village shows, county shows, schools...
0:19:50 > 0:19:52So I know exactly what it should be.
0:19:52 > 0:19:54They can do it by the all-in-one method,
0:19:54 > 0:19:56they can do it by the creaming method,
0:19:56 > 0:19:59but it should look exactly like that when it's finished.
0:20:00 > 0:20:04Beautifully level, a very even rise,
0:20:04 > 0:20:07pale golden all the way around,
0:20:07 > 0:20:09and a beautiful texture inside.
0:20:09 > 0:20:11It's going to be fascinating to see how they cope with this.
0:20:11 > 0:20:13I hope the bakers come up with something that's good.
0:20:13 > 0:20:14I think they will.
0:20:18 > 0:20:19Unsalted butter, we've got salted butter.
0:20:19 > 0:20:21We've got medium eggs, we've got large eggs.
0:20:21 > 0:20:23We've got... No idea what that is.
0:20:25 > 0:20:29My ratios are 225g of self-raising flour,
0:20:29 > 0:20:32butter, sugar, four large eggs...
0:20:32 > 0:20:35I'm going to go for four large eggs.
0:20:35 > 0:20:37Victoria sponge is all about having exactly the same amount
0:20:37 > 0:20:39of every ingredient.
0:20:39 > 0:20:41- ANDREW:- I'm weighing the eggs because it's the final
0:20:41 > 0:20:45and weighing the eggs feels like the right thing to do.
0:20:45 > 0:20:48259g of everything.
0:20:48 > 0:20:53So, 227 self-raising, butter and caster.
0:20:53 > 0:20:55- CANDICE:- I always use golden caster sugar at home,
0:20:55 > 0:20:58so I'm going to use golden caster sugar here.
0:20:58 > 0:21:01I'm going to go caster. I don't want it to be too dark.
0:21:03 > 0:21:07I'm going to do it exactly how I do it at home, all in one.
0:21:09 > 0:21:10I'm going to do an all-in-one method,
0:21:10 > 0:21:13which is a Mary favourite, I think.
0:21:13 > 0:21:15- ANDREW:- I'm going to cream the butter and sugar first.
0:21:15 > 0:21:17I'm going to go for the creamy method.
0:21:17 > 0:21:20I don't actually make a lot of Victoria sponges.
0:21:20 > 0:21:21I'm relying on memory.
0:21:21 > 0:21:24We should know how to do it, but if it goes wrong,
0:21:24 > 0:21:27we're going to use look pretty daft.
0:21:27 > 0:21:31Have I put everything in that I should have done?
0:21:31 > 0:21:33Eggs might help.
0:21:33 > 0:21:35- MEL:- How are you, love? How's the final going?
0:21:35 > 0:21:37I could use with this one being a good one, to be honest.
0:21:37 > 0:21:40To be out of the handshake club was a little demoralising.
0:21:40 > 0:21:42- Matey!- I know, the double handshake.
0:21:42 > 0:21:44But the handshake doesn't mean everything.
0:21:44 > 0:21:47You have come back from things before, Andrew, haven't you?
0:21:47 > 0:21:49I have, but this isn't about coming back,
0:21:49 > 0:21:51this is about ending up on top, isn't it?
0:21:51 > 0:21:53(Oh, Andrew, that's fighting talk!)
0:21:53 > 0:21:55I mean, you've got to be open at this stage, haven't you?
0:21:55 > 0:21:58- Everyone wants to win.- Everyone. - Everyone in this tent.
0:21:58 > 0:21:59Or die trying!
0:22:02 > 0:22:04Just to be extra anorak-like,
0:22:04 > 0:22:07I'm going to make sure I weigh how much batter goes into each.
0:22:07 > 0:22:11Slightly larger tins than I use at home, but that's fine.
0:22:11 > 0:22:13Just whack in some more mix.
0:22:14 > 0:22:16It is important that it is level.
0:22:16 > 0:22:18If it doesn't go right, then I'm in big trouble.
0:22:20 > 0:22:21I'm going in!
0:22:21 > 0:22:25I should have 456 in each if I've done that correctly,
0:22:25 > 0:22:26which I hope I have.
0:22:28 > 0:22:31There we go. 180 for 15 minutes,
0:22:31 > 0:22:33but I think it will be more like 20, 25.
0:22:33 > 0:22:37I've put it on 180 for 20 minutes to start off with.
0:22:37 > 0:22:39I just really want to get it in the oven now
0:22:39 > 0:22:40cos I'm very behind the other two.
0:22:41 > 0:22:44I'm going to go in with that.
0:22:44 > 0:22:46Mid-shelf.
0:22:46 > 0:22:49Start with 20, and then I'll keep an eye on them.
0:22:49 > 0:22:50I'm nervous about this,
0:22:50 > 0:22:52because a tiny imperfection in a cake
0:22:52 > 0:22:55could mean last in the Technical.
0:22:55 > 0:22:58It's got to be right. Got to be right.
0:23:00 > 0:23:02I am just going to get my jam on.
0:23:02 > 0:23:06I'm going for half the quantity of sugar to raspberries.
0:23:06 > 0:23:08- Is it?- I'm using 50-50.
0:23:08 > 0:23:10Just the way I make it at home.
0:23:10 > 0:23:16I've gone for 350g of raspberries and 150g of sugar.
0:23:17 > 0:23:19I never use buttercream at home.
0:23:19 > 0:23:20A drop more milk in there.
0:23:20 > 0:23:22You don't want it to be too thick.
0:23:22 > 0:23:24In my experience, adding it a spoonful at a time
0:23:24 > 0:23:25gives a smoother buttercream.
0:23:25 > 0:23:30I've tried it all-in-one before, but it tends to go a bit grainy.
0:23:30 > 0:23:31CANDICE COUGHS
0:23:31 > 0:23:34It could be the smallest thing today that clinches it.
0:23:34 > 0:23:36I need this.
0:23:36 > 0:23:37I really need this.
0:23:37 > 0:23:40Bakers, just half an hour till I have your cake and eat it.
0:23:43 > 0:23:47Mary is going to be looking for a nice golden colour.
0:23:47 > 0:23:50Maybe a little rise, but more or less flat.
0:23:52 > 0:23:54A bit dark on top.
0:24:00 > 0:24:02(Mine are flatter than Candice's, though.)
0:24:02 > 0:24:03JANE CHUCKLES
0:24:05 > 0:24:09Relatively happy. They're the right colour, so...
0:24:09 > 0:24:12Candice's look good and Andrew's look really nice over there as well.
0:24:13 > 0:24:16(Oh, it's tense, this, isn't it?)
0:24:16 > 0:24:19- ANDREW:- My jam is not as firm as I'd like it to be.
0:24:19 > 0:24:23Another 15 minutes in the fridge will probably help.
0:24:23 > 0:24:25All going for seedless over there.
0:24:25 > 0:24:27This is my interpretation.
0:24:27 > 0:24:30It's either going to work, or it's not.
0:24:35 > 0:24:39You have five minutes left on your last-ever Technical Challenge.
0:24:41 > 0:24:44- JANE:- It is the final, so I'm going to pipe the buttercream in.
0:24:45 > 0:24:48We're going to end up doing the very same look.
0:24:48 > 0:24:50It means there'll be more direct comparisons.
0:24:50 > 0:24:52If I'm honest, being directly compared to Jane
0:24:52 > 0:24:53is quite intimidating.
0:24:59 > 0:25:01I think that looks yummy.
0:25:10 > 0:25:13Right, you magnificent spongers, time is up.
0:25:13 > 0:25:16Could you bring them up to the gingham table, please?
0:25:22 > 0:25:26Mary and Paul are looking for a perfect Victoria sandwich
0:25:26 > 0:25:29with a light sponge filled with raspberry jam and buttercream icing.
0:25:31 > 0:25:34OK, shall we start with this one, Mary?
0:25:34 > 0:25:35This one looks quite dark, actually.
0:25:35 > 0:25:39It looks a bit too dark, and this jam doesn't look as though it's set.
0:25:39 > 0:25:41You can see it dripping down the side there.
0:25:41 > 0:25:44It's really a jelly rather than a jam,
0:25:44 > 0:25:46because the pips have been taken out.
0:25:48 > 0:25:51The actual sandwich - the structure looks good.
0:25:51 > 0:25:54It's a good, even texture throughout.
0:25:54 > 0:25:55I think the Victoria sandwich tastes good,
0:25:55 > 0:25:57but that buttercream is quite grainy.
0:25:57 > 0:25:59Right, moving on. This has a nice texture on this one.
0:25:59 > 0:26:02It's quite even. I like the colour on this as well.
0:26:02 > 0:26:03I like the buttercream in there.
0:26:03 > 0:26:06- It's quite neat. - Looks a very good jam there.
0:26:08 > 0:26:10It's a good thing I like a Victoria sandwich.
0:26:10 > 0:26:13You notice what a big piece I'm taking of each one!
0:26:13 > 0:26:15It's buttery, it's got good flavour.
0:26:15 > 0:26:18- That's a good Victoria sandwich, that, it tastes good.- Mmm.
0:26:18 > 0:26:20Moving on to the last one, Mary.
0:26:20 > 0:26:22It's a little bit on the dark side
0:26:22 > 0:26:26and it has a very large rise to it.
0:26:26 > 0:26:29I think it's got a lot of mixture in there.
0:26:29 > 0:26:31- A lot of mixture. - It's considerably bigger.
0:26:31 > 0:26:34The buttercream is a bit on the soft side.
0:26:34 > 0:26:36The jam is quite thick, actually.
0:26:38 > 0:26:41They have cooked it through, and it is a good flavour.
0:26:41 > 0:26:43OK. This is going to be tricky.
0:26:46 > 0:26:48But which finalist has baked
0:26:48 > 0:26:50a technically perfect Victoria sandwich?
0:26:51 > 0:26:54This has been a very difficult task for us.
0:26:54 > 0:26:55We've been backwards and forwards.
0:26:55 > 0:26:59It was very close between two and three, I'll tell you that much.
0:27:02 > 0:27:04In third place is this one.
0:27:05 > 0:27:09There was more mixture in there than I would have expected,
0:27:09 > 0:27:13and the jam itself was a little bit gluey.
0:27:13 > 0:27:16And the buttercream was very soft.
0:27:16 > 0:27:18In second place is this one.
0:27:20 > 0:27:24The flavour of your jam was better, marginally, than Jane's.
0:27:24 > 0:27:26The buttercream, however, was a little bit grainy.
0:27:26 > 0:27:30But the overall flavour of the sponge was just a little bit better.
0:27:30 > 0:27:31Thank you.
0:27:31 > 0:27:34And in first place is this one.
0:27:34 > 0:27:35- MEL:- Well done, Andrew.
0:27:35 > 0:27:39- MARY:- We have an even bake, a nice pale, golden colour.
0:27:39 > 0:27:43We've got a good jam and a lovely, smooth buttercream.
0:27:43 > 0:27:45Thank you.
0:27:45 > 0:27:47Well done, well done.
0:27:47 > 0:27:49To stand a chance at all, I needed to come first.
0:27:49 > 0:27:52And, yeah, really pleasantly surprised.
0:27:52 > 0:27:55Two is all right. I thought I was going to be third.
0:27:55 > 0:27:59I do think, genuinely, we are all going into it fairly even,
0:27:59 > 0:28:00and that's quite nice.
0:28:00 > 0:28:04I think the trophy is still very much up for grabs.
0:28:08 > 0:28:09BLEATING
0:28:11 > 0:28:12BUZZING
0:28:19 > 0:28:23There's just one challenge remaining in the 2016 Great British Bake Off.
0:28:25 > 0:28:28In just a few hours, at a very special picnic,
0:28:28 > 0:28:33either Candice, Jane or Andrew will be crowned this year's winner.
0:28:33 > 0:28:37They're making an awful lot of stuff in their Showstopper, Mary.
0:28:37 > 0:28:38An unbelievable amount.
0:28:38 > 0:28:41I mean, it's one of the most exciting Showstoppers
0:28:41 > 0:28:42we've ever had.
0:28:42 > 0:28:45- MEL:- I know it's very difficult judge between just three of them
0:28:45 > 0:28:48being so close. Let's cut to the chase.
0:28:48 > 0:28:51Candice and Jane are very, very close in the Signature.
0:28:51 > 0:28:53Candice went really overboard with the meringue.
0:28:53 > 0:28:54I think it worked, as well.
0:28:54 > 0:28:57Likewise, Jane did the perfect pavlova.
0:28:57 > 0:28:58And then it all changed again.
0:28:58 > 0:29:00Andrew didn't have such a good Signature,
0:29:00 > 0:29:01but he came top in Technical.
0:29:01 > 0:29:03It was a very good Victoria sandwich.
0:29:03 > 0:29:06Paul gave the double Hollywood handshake
0:29:06 > 0:29:08to the ladies in the tent.
0:29:08 > 0:29:09He gave a single handshake.
0:29:09 > 0:29:12There was a single handshake to Candice.
0:29:12 > 0:29:13And there was a full double for Jane.
0:29:13 > 0:29:15- The Roman clasp?- I've never...
0:29:15 > 0:29:17We've never seen the Roman clasp before, I don't think, from Paul.
0:29:17 > 0:29:20Is this telling us something about where they're standing
0:29:20 > 0:29:21in the pecking order?
0:29:21 > 0:29:23- No.- Right. I'm glad we started with that, then!- Just checking!
0:29:32 > 0:29:37Bakers, welcome to your final Showstopper Challenge.
0:29:37 > 0:29:40Paul and Mary would very much like you
0:29:40 > 0:29:42to make a picnic fit for Her Majesty.
0:29:42 > 0:29:46What we would like you to make is one chocolate celebration cake,
0:29:46 > 0:29:48which Her Majesty apparently loves.
0:29:48 > 0:29:5112 puff-pastry sausage rolls,
0:29:51 > 0:29:5312 mini quiches,
0:29:53 > 0:29:5512 savoury scones,
0:29:55 > 0:29:58and 12 fruit and custard tarts.
0:29:58 > 0:30:02That's 49 things altogether each.
0:30:02 > 0:30:03You've got 20 minutes. On your marks...
0:30:03 > 0:30:06LAUGHTER You've got five hours.
0:30:06 > 0:30:08- On your marks...- Get set...
0:30:08 > 0:30:09- Good luck, and bake.- Bake!
0:30:11 > 0:30:15Creating a whole range of bakes for a picnic fit for the Queen...
0:30:15 > 0:30:16TIMER BEEPS
0:30:16 > 0:30:20..is the biggest-ever final challenge in Bake Off history.
0:30:20 > 0:30:2449 little things, all in five hours.
0:30:24 > 0:30:26Easy peasy(!)
0:30:26 > 0:30:28Keep it together, Andrew...
0:30:28 > 0:30:31Five hours seems an awful lot,
0:30:31 > 0:30:33but if they don't get their planning right,
0:30:33 > 0:30:35they won't finish on time.
0:30:35 > 0:30:37This is batch baking and then some.
0:30:37 > 0:30:39All the elements of a picnic that you can think of.
0:30:39 > 0:30:41Every one of those bakes should be good enough
0:30:41 > 0:30:42to put in front of the Queen.
0:30:42 > 0:30:45Each item's got to be consistent.
0:30:45 > 0:30:47We want a good finish as well as good flavours.
0:30:49 > 0:30:51I'm expecting perfection.
0:30:51 > 0:30:52Pastry...
0:30:52 > 0:30:54I'm doing my pastries first so I can get them chilling.
0:30:54 > 0:30:56I've got my spreadsheet, which...
0:30:56 > 0:30:59I've got every five minutes planned so I know exactly where I am.
0:30:59 > 0:31:02I haven't worked out timings properly on this,
0:31:02 > 0:31:04but I think it should be... I think it should be...
0:31:04 > 0:31:06I think it should be fine.
0:31:06 > 0:31:09I know the order, I know I can get it done.
0:31:09 > 0:31:10Going to do it.
0:31:10 > 0:31:13- Hello, Candice.- Good morning.
0:31:13 > 0:31:15Right. What's going in your hamper, then?
0:31:15 > 0:31:19I am doing a chocolate orange and orange cardamom cake,
0:31:19 > 0:31:21then I am doing sausage rolls -
0:31:21 > 0:31:23bacon, mushroom, black pudding. Little piggies,
0:31:23 > 0:31:26so it'll have a little nose, peppercorn eyes,
0:31:26 > 0:31:28with crackling curly tails.
0:31:28 > 0:31:29To complete her picnic,
0:31:29 > 0:31:32Candice is also making Manchego and olive scones,
0:31:32 > 0:31:34salmon and asparagus quiches
0:31:34 > 0:31:36and rhubarb and custard tarts,
0:31:36 > 0:31:40all fit for not just a queen, but pearly kings and queens.
0:31:40 > 0:31:43What makes it special for pearly kings and queens?
0:31:43 > 0:31:46It's just a nod to where me and my dad are from, really.
0:31:46 > 0:31:49- Ah, right.- Cockney, Mary, Cockney. - Cockney.
0:31:49 > 0:31:52Candice's journey to the Bake Off began when she was four,
0:31:52 > 0:31:55when her nan, Margaret, started teaching her to bake.
0:31:55 > 0:31:58You always used to like to wear Nan's glasses.
0:31:58 > 0:32:01- Come to that, you used to put Nan's shoes on as well.- Yep.
0:32:01 > 0:32:05My mum was always baking, so Candice wanted to be in on the action.
0:32:05 > 0:32:08I'm so pleased Candice has achieved this for herself.
0:32:08 > 0:32:10I don't think there's any words
0:32:10 > 0:32:12that can express how proud we are
0:32:12 > 0:32:14as a family.
0:32:14 > 0:32:17Candice will go hell for leather to get whatever she wants.
0:32:17 > 0:32:19I'm extremely proud of Candice.
0:32:19 > 0:32:21Regardless if she wins
0:32:21 > 0:32:22or whether she loses,
0:32:22 > 0:32:25she'll always be a winner in my eyes and she's my daughter.
0:32:27 > 0:32:30This is my puff pastry for my sausage rolls.
0:32:30 > 0:32:33I'm going to do my first turn.
0:32:33 > 0:32:35I used to hate making puff, but I do quite enjoy it now.
0:32:35 > 0:32:37It's important to keep it cold
0:32:37 > 0:32:38just cos you don't want the butter to melt.
0:32:38 > 0:32:41If it softens up, it means you won't get those nice, puffy layers.
0:32:41 > 0:32:43The sooner the bakers can prepare the pastry
0:32:43 > 0:32:46for their sausage rolls and quiches...
0:32:46 > 0:32:48(Right, next - next, next, next...)
0:32:48 > 0:32:50Get that in the fridge.
0:32:50 > 0:32:52Half an hour gone already.
0:32:52 > 0:32:53What am I doing now? I don't know.
0:32:53 > 0:32:57..the sooner they can begin their show-stopping chocolate cake.
0:32:57 > 0:32:59I'm just liquefying my coconut oil.
0:32:59 > 0:33:03So rather than using butter, I'm using oil.
0:33:03 > 0:33:04It just makes it nice and moist.
0:33:05 > 0:33:08I like adding ground almonds. I like what it does to the texture
0:33:08 > 0:33:10and it just keeps it a little bit more moist.
0:33:10 > 0:33:13My chocolate cake is my gran's chocolate cake.
0:33:13 > 0:33:15It's kind of our definitive family recipe.
0:33:15 > 0:33:19There is a lot riding on this cake, so...hopefully, I'll do it justice.
0:33:21 > 0:33:23Andrew's picnic of family favourites
0:33:23 > 0:33:26will also include smoked Cheddar and paprika scones,
0:33:26 > 0:33:27sausage and chorizo jam rolls,
0:33:27 > 0:33:30sweet potato, goat's cheese and caramelised onion quiches
0:33:30 > 0:33:33and strawberry and pistachio tarts.
0:33:35 > 0:33:37- I call you "the precision baker". - Right, OK.
0:33:37 > 0:33:38It's all about timing. You've...
0:33:38 > 0:33:40Oh, right, you've got an Excel spreadsheet
0:33:40 > 0:33:42- to tell you exactly what's going on. - Yes, I do.
0:33:42 > 0:33:44Minute by minute. We're wasting time right now.
0:33:44 > 0:33:45I'm five minutes behind.
0:33:45 > 0:33:48That's every five minutes is planned so I'm just dashing to the...
0:33:48 > 0:33:50Yeah, it says here, actually, that...
0:33:50 > 0:33:52Yeah, 9.05, "dash to fridge". He's on time.
0:33:52 > 0:33:54Always a high-flier,
0:33:54 > 0:33:57Andrew first discovered his love of engineering
0:33:57 > 0:33:59through his love of cake.
0:33:59 > 0:34:01Andrew's always rather liked chocolate cake
0:34:01 > 0:34:04and things and he wanted to be able to make them.
0:34:04 > 0:34:06Andrew has always been very passionate
0:34:06 > 0:34:08about anything he's tackled
0:34:08 > 0:34:09and Bake Off is no different.
0:34:09 > 0:34:11He's been working full-time
0:34:11 > 0:34:15and practising to one o'clock in the morning.
0:34:15 > 0:34:17He didn't actually go to his own graduation.
0:34:17 > 0:34:19We went and saw all his friends graduate.
0:34:19 > 0:34:20He was baking.
0:34:20 > 0:34:23If Andrew takes on any challenge, he's always put 100% into it.
0:34:23 > 0:34:24He's an achiever,
0:34:24 > 0:34:28and the success he's had so far has blown us away.
0:34:28 > 0:34:30I absolutely think Andrew deserves to win.
0:34:30 > 0:34:32He's put so much hard work into it
0:34:32 > 0:34:35and I hope he does cos I love him to bits.
0:34:35 > 0:34:36He'll hate me saying that!
0:34:36 > 0:34:37SHE LAUGHS
0:34:38 > 0:34:40I'm happy with the consistency of the cakes.
0:34:40 > 0:34:43They've gone in for 15 minutes at 180.
0:34:43 > 0:34:46Just making my orange sponge.
0:34:46 > 0:34:47This is cardamom and orange
0:34:47 > 0:34:51and then I will cover it in an orange cardamom syrup as well.
0:34:54 > 0:34:55Chocolate cake's in the oven.
0:34:55 > 0:34:58I've got my puff pastry in the fridge.
0:34:58 > 0:35:02I'm just doing sweet pastry for my fruit tarts.
0:35:03 > 0:35:07I mean for this sweet pastry to be nice and thin,
0:35:07 > 0:35:09so about two millimetres.
0:35:09 > 0:35:12I want it to be really crisp. I want Paul to love it.
0:35:12 > 0:35:15I don't want to see a soggy bottom in sight.
0:35:15 > 0:35:17I have no idea whether I'm on schedule or not.
0:35:17 > 0:35:21I just have great belief that if I just keep going today,
0:35:21 > 0:35:23if I keep going, it'll all be fine.
0:35:23 > 0:35:25Jane's sweetcrust pastry tarts
0:35:25 > 0:35:29will be filled with red fruits and elderflower creme patissiere.
0:35:29 > 0:35:32Her picnic will also feature more of her family's favourites -
0:35:32 > 0:35:35butternut squash and Parmesan scones,
0:35:35 > 0:35:38apple and thyme sausage rolls,
0:35:38 > 0:35:39salmon and dill quiches
0:35:39 > 0:35:42and, for her four-tiered chocolate cake,
0:35:42 > 0:35:43she's determined to succeed
0:35:43 > 0:35:44with a decorative touch
0:35:44 > 0:35:47that let her down during botanical week.
0:35:47 > 0:35:50It's going to have a white-chocolate lacy wrap and...
0:35:50 > 0:35:52- A collar? You're putting a collar round it?- Yeah.
0:35:52 > 0:35:55- Another collar?- I know, but it's going to be good this time.
0:35:55 > 0:35:58- Victorian lacy collar. - It's going to be good this time!
0:36:00 > 0:36:02Jane has always worked hard to create great bakes
0:36:02 > 0:36:04for her family and friends.
0:36:04 > 0:36:08But since the competition, she's gone to new extremes.
0:36:08 > 0:36:10Mum hasn't slept much
0:36:10 > 0:36:12for the last 12 weeks.
0:36:12 > 0:36:14I'll come down in the morning, she's there, furiously baking,
0:36:14 > 0:36:16has been awake since five o'clock in the morning,
0:36:16 > 0:36:17there's flour everywhere.
0:36:17 > 0:36:21Already, she's made three different sets of Danish pastries,
0:36:21 > 0:36:22a wedding cake, a loaf of bread...
0:36:22 > 0:36:24Yeah, she's been a bit obsessed.
0:36:24 > 0:36:26Can you believe you're in the final?
0:36:26 > 0:36:28I don't actually believe I'm in that tent.
0:36:28 > 0:36:30Mum's amazing at juggling everything.
0:36:30 > 0:36:33She's managed to do everything for Bake Off,
0:36:33 > 0:36:35she's running her own business.
0:36:35 > 0:36:37I don't know how she's done it all.
0:36:37 > 0:36:39She's always put other people first
0:36:39 > 0:36:42and this is the first thing she's done purely for herself.
0:36:42 > 0:36:44I really am very proud of you.
0:36:44 > 0:36:47I know everybody thinks it, but I think I've got the best mum.
0:36:51 > 0:36:54Right, the moment of truth. How's this pastry?
0:36:56 > 0:36:57These are my sweet ones.
0:36:57 > 0:37:00The pastry has caught on the edges.
0:37:00 > 0:37:02"12.02, Sue comes in and asks inane questions
0:37:02 > 0:37:04"about what are you doing" - what are you doing, Andrew?
0:37:04 > 0:37:06I can always trust you to be on schedule, Sue.
0:37:08 > 0:37:09It's lovely.
0:37:09 > 0:37:12Everything is important in the Showstopper.
0:37:12 > 0:37:13Absolutely everything.
0:37:18 > 0:37:19Right, here we go.
0:37:19 > 0:37:20Scones, actually.
0:37:20 > 0:37:23Have I put everything in? Squash, salt and pepper.
0:37:23 > 0:37:24Pepper? No, no pepper.
0:37:26 > 0:37:28This is my mum and gran's scone recipe,
0:37:28 > 0:37:31quite traditional Irish thing, kind of a soda bread method.
0:37:31 > 0:37:34So I'm mixing my flour, bicarb, some paprika,
0:37:34 > 0:37:36buttermilk and some smoked Cheddar.
0:37:36 > 0:37:40Handling it as little as possible is the secret to good scones.
0:37:40 > 0:37:43The temptation is to roll it out too far.
0:37:45 > 0:37:48Quite a wet dough, so it's sticking a bit.
0:37:51 > 0:37:53Two-and-a-half hours remaining.
0:37:55 > 0:37:57This is my creme patissiere,
0:37:57 > 0:37:59which is going to go in my fruit and custard tarts.
0:37:59 > 0:38:00Not sure what the other bakers are doing.
0:38:00 > 0:38:02I think they're making their sausage rolls,
0:38:02 > 0:38:03which is what I SHOULD be doing.
0:38:03 > 0:38:07With 49 bakes to complete and only one oven...
0:38:07 > 0:38:09I'm going to assemble my whole sausage roll in one.
0:38:09 > 0:38:12Then I can get exactly the same size piggies.
0:38:12 > 0:38:16..time management has never been harder or more important.
0:38:16 > 0:38:17Puff's looking all right.
0:38:18 > 0:38:21Yeah, puff's looking... Puff's looking OK.
0:38:21 > 0:38:25The amount of multitasking required here is mind-blowing.
0:38:25 > 0:38:27If I didn't have a plan right now, I'd be flapping.
0:38:27 > 0:38:29- TIMER BEEPS - Ah!
0:38:29 > 0:38:30I am going faster and faster.
0:38:30 > 0:38:32I've got so many timers,
0:38:32 > 0:38:34I'm not sure what the timers are for, now.
0:38:34 > 0:38:36We are steaming through.
0:38:38 > 0:38:41Some of these poor piggies might be a little cross-eyed.
0:38:42 > 0:38:44Give them another...minute or two.
0:38:53 > 0:38:55They really haven't risen at all.
0:38:56 > 0:38:58They really haven't risen at all.
0:38:58 > 0:39:00TIMER BEEPS
0:39:02 > 0:39:06Outside the tent, the contestants' friends and family have arrived,
0:39:06 > 0:39:09along with a few familiar faces.
0:39:09 > 0:39:11I was quite anxious coming here.
0:39:11 > 0:39:14Gingerbread falling down, that was my last experience.
0:39:14 > 0:39:15But no, it's really nice,
0:39:15 > 0:39:17it's lovely seeing all the bakers again.
0:39:17 > 0:39:18It's been really special.
0:39:18 > 0:39:20It's really funny being back.
0:39:20 > 0:39:22Of course I'd love to be in the tent right now.
0:39:22 > 0:39:24Great to be here, would LOVE to be in there.
0:39:24 > 0:39:25SHE LAUGHS
0:39:26 > 0:39:29Oh, my gosh, who's going to win it? Who's going to win it?
0:39:29 > 0:39:30Don't ask me that question.
0:39:30 > 0:39:32Candice.
0:39:32 > 0:39:37She plans well, she's impeccable, and she is so focused.
0:39:37 > 0:39:38I've been backing Jane since week one.
0:39:38 > 0:39:40I want Andrew to win...
0:39:42 > 0:39:43..but it'll be a tough call,
0:39:43 > 0:39:45cos the girls have been very, very strong.
0:39:45 > 0:39:47You know, Candice has been Star Baker so many times
0:39:47 > 0:39:52and Andrew and Jane have both been so consistent - oh...!
0:39:52 > 0:39:53I think I'm going to have to say Jane.
0:39:56 > 0:40:00OK, finalists, you've got an hour left of your Showstoppers.
0:40:00 > 0:40:01One hour left.
0:40:04 > 0:40:06Right, calm down, now.
0:40:06 > 0:40:09I have got my collar and the decoration to do on this.
0:40:09 > 0:40:12I've got assembly of the fruit tarts to do.
0:40:12 > 0:40:14I've still got to bake my quiches.
0:40:14 > 0:40:17So, um...quite a lot to get done, really.
0:40:17 > 0:40:24I'm just melting my chocolate for my chocolate icing
0:40:24 > 0:40:26and just waiting for my sausage rolls to cook.
0:40:27 > 0:40:30I'm ashamed of myself for not measuring out the pastry.
0:40:30 > 0:40:32But got to get these sausage rolls finished,
0:40:32 > 0:40:34so...screw the measurements.
0:40:35 > 0:40:37Is that pastry too thick?
0:40:38 > 0:40:39I don't know.
0:40:41 > 0:40:43Asparagus going into the coffin there, lovely.
0:40:48 > 0:40:51Just left it a little bit too long in the oven.
0:40:53 > 0:40:56I'm going to put some foil over the top.
0:40:56 > 0:40:59Should hopefully stop them browning too much.
0:40:59 > 0:41:01OK, picnickers, you don't want to keep a good wasp waiting.
0:41:01 > 0:41:04You've got half an hour to finish, half an hour.
0:41:04 > 0:41:06I'm going to have to do the chocolate collar now.
0:41:12 > 0:41:15It's a very simple and easy chocolate collar this time.
0:41:15 > 0:41:17Got to try and chill that somehow.
0:41:17 > 0:41:19Are you all right, Jane?
0:41:19 > 0:41:21I'm fine. Yeah, yeah, yeah, fine.
0:41:22 > 0:41:24OK. I've caught the edges of these.
0:41:26 > 0:41:28So this is my sugar glaze.
0:41:29 > 0:41:31It just makes it look shiny and nice, really.
0:41:33 > 0:41:36Right. One, two, three...
0:41:36 > 0:41:37You can't leave it in there very long,
0:41:37 > 0:41:39otherwise it won't be flexible at all.
0:41:39 > 0:41:40One, two, three, four...
0:41:48 > 0:41:49Those need at least an extra five.
0:41:49 > 0:41:50TIMER BEEPS
0:41:50 > 0:41:52Those are going to come out very hot.
0:41:55 > 0:41:56Oh, stick, damn you, stick!
0:42:00 > 0:42:03- (That's good.) - Ooh, look at the rise on those!
0:42:04 > 0:42:07OK, ladies and gent, I have no wish to HAMPER you,
0:42:07 > 0:42:13but you have five minutes left on your final Showstoppers.
0:42:13 > 0:42:14Ah...!
0:42:31 > 0:42:34It's not doing it! It's not coming off!
0:42:36 > 0:42:38I have a minor disaster here.
0:42:40 > 0:42:42My chocolate collar,
0:42:42 > 0:42:45I over...over-chilled it.
0:42:45 > 0:42:48And it doesn't want to come off.
0:42:48 > 0:42:51I don't quite know what I'm going to do about that.
0:42:51 > 0:42:54OK, little piggies need to put things in the hamper,
0:42:54 > 0:42:56little piggies need to stop in two minutes.
0:42:56 > 0:42:57These are the sausage rules.
0:43:02 > 0:43:05My collar is not to be. What a pity.
0:43:08 > 0:43:11Oh, if in doubt, throw some glitter at it, I always say.
0:43:11 > 0:43:12SHE SIGHS
0:43:30 > 0:43:33OK, bakers, five hours is up.
0:43:35 > 0:43:36You can do no more.
0:43:36 > 0:43:39- You've finished!- Wahey, well done!
0:43:39 > 0:43:40APPLAUSE
0:43:40 > 0:43:44Oh, well done, guys, well done!
0:43:44 > 0:43:45My God.
0:43:47 > 0:43:49That was mad.
0:43:52 > 0:43:55I honestly don't know if I've done enough to win.
0:43:55 > 0:43:59It'll all come down to the quality of the pastry and flavours
0:43:59 > 0:44:02and you can't tell that from looking at them.
0:44:02 > 0:44:07I will always see the negatives, always see the bits I don't like,
0:44:07 > 0:44:10always think everybody else's is better, but...
0:44:12 > 0:44:14...I have just...I have given it...
0:44:14 > 0:44:16I've given everything.
0:44:17 > 0:44:19I think I could cry.
0:44:19 > 0:44:23I think it's just the emotion of finishing
0:44:23 > 0:44:25and not doing it again.
0:44:25 > 0:44:26I think that's really sad.
0:44:26 > 0:44:28I'll really miss it. I've loved every minute.
0:44:28 > 0:44:30I'm going to just wipe my eyes now.
0:44:31 > 0:44:33Cos I'm not going to cry.
0:44:33 > 0:44:35But it's been great.
0:44:59 > 0:45:02Jane, do you want a hand with your hamper goods?
0:45:11 > 0:45:13SHE SIGHS
0:45:13 > 0:45:17I'm sure the Queen would love this colourful selection,
0:45:17 > 0:45:19and it does look right royal and regal.
0:45:19 > 0:45:21Thank you. Thank you very much.
0:45:21 > 0:45:23So let's start with the sausage roll.
0:45:25 > 0:45:28You've got some issues with raw pastry inside here.
0:45:28 > 0:45:29Oh, is it?
0:45:29 > 0:45:31- You see the layers?- Oh, yes.
0:45:31 > 0:45:33It hasn't baked all the way through.
0:45:33 > 0:45:35- But the flavour... Tastes delicious. - Thank you.
0:45:35 > 0:45:38This is the tart.
0:45:38 > 0:45:39Pale, but baked.
0:45:39 > 0:45:40Nice and crispy.
0:45:41 > 0:45:46It looks absolutely cram-jam full of salmon and prawn.
0:45:49 > 0:45:52Mmm. It's very, very good.
0:45:52 > 0:45:54Right - scone.
0:45:59 > 0:46:01To me, with my eyes shut,
0:46:01 > 0:46:04it tastes like a rather good cheese scone.
0:46:04 > 0:46:07I don't actually taste the butternut squash.
0:46:07 > 0:46:10Which is a shame. It would've been nice to get
0:46:10 > 0:46:12something with a little bit more kick in it.
0:46:12 > 0:46:16These tarts - the decoration on the top is so pretty,
0:46:16 > 0:46:18you couldn't resist picking those up.
0:46:22 > 0:46:26You've managed to keep that pastry beautifully crisp.
0:46:26 > 0:46:30The creme pat has held and none of it is dripping down the side.
0:46:30 > 0:46:31The flavour's good.
0:46:31 > 0:46:33Right. We'll move on to your cake.
0:46:37 > 0:46:41It isn't what you planned, your band, but you didn't panic.
0:46:41 > 0:46:42You've done it.
0:46:44 > 0:46:47Now, that's a lovely surprise in the middle, there.
0:46:50 > 0:46:52- Great chocolate cake.- Thank you.
0:46:52 > 0:46:55- Tastes beautiful. It's light... - Thank you.- Soft...
0:46:55 > 0:46:57And then with that cream in the middle,
0:46:57 > 0:46:59with the kick from the cherries...
0:46:59 > 0:47:01That's beautiful. It's a shame about the collar.
0:47:08 > 0:47:09Andrew.
0:47:18 > 0:47:20It is beautifully displayed.
0:47:20 > 0:47:22Very meticulous, just like you.
0:47:22 > 0:47:25Everything we've seen has been very calculated
0:47:25 > 0:47:27and beautifully presented.
0:47:27 > 0:47:29Right, we'll start with the sausage roll.
0:47:30 > 0:47:31Let's have a quick cut.
0:47:32 > 0:47:34It's not done here.
0:47:35 > 0:47:36Yeah.
0:47:37 > 0:47:39The taste of that sausage is fantastic.
0:47:39 > 0:47:40Beautiful sausages,
0:47:40 > 0:47:43but it's such a thick layer of undercooked pastry.
0:47:43 > 0:47:45I think I'd be leaving that.
0:47:46 > 0:47:47Scone.
0:47:53 > 0:47:57I think the colour and the look of them is most exciting,
0:47:57 > 0:47:59but the flavour just isn't there.
0:48:00 > 0:48:02I'm trying to find the cheese. I've got the paprika.
0:48:03 > 0:48:05I'm not getting it at all.
0:48:05 > 0:48:06Let's try the quiche.
0:48:08 > 0:48:10Nice colour. It's nice and neat all the way round, as well.
0:48:10 > 0:48:12Looks like it's been professionally blocked.
0:48:13 > 0:48:16- Crispy.- That's the right thickness of pastry.
0:48:21 > 0:48:22The flavour of that is delicious.
0:48:22 > 0:48:24OK.
0:48:24 > 0:48:27However, you probably worked that pastry a little bit too much.
0:48:27 > 0:48:30That should just fall apart.
0:48:30 > 0:48:32Let's try the strawberry tart.
0:48:36 > 0:48:39Now, obviously, straightaway, there is an issue with this.
0:48:39 > 0:48:40- Yeah.- I daren't even lift it.
0:48:40 > 0:48:41I know it's going to be soggy underneath.
0:48:45 > 0:48:47Well, it's basically raw underneath
0:48:47 > 0:48:50because everything's soaked in to that blind-baked pastry.
0:48:51 > 0:48:53Actually, it tastes good.
0:48:53 > 0:48:57I think the problem is, when you put the sugar syrup on it,
0:48:57 > 0:48:58it's soaked into the side of the pastry
0:48:58 > 0:49:00and so the whole thing just collapsed.
0:49:00 > 0:49:03OK. Let's have a look at this cake.
0:49:04 > 0:49:08- Those shards are beautiful on top. - Cuts great.
0:49:08 > 0:49:10You said this was your grandma's recipe?
0:49:10 > 0:49:11Yes.
0:49:15 > 0:49:16That's a great cake.
0:49:16 > 0:49:18That's a really nice cake.
0:49:18 > 0:49:20She'll be very pleased to hear that.
0:49:20 > 0:49:22The ganache keeps it moist.
0:49:22 > 0:49:24It's a very, very good chocolate cake.
0:49:24 > 0:49:26I think that's the star piece in all this.
0:49:26 > 0:49:28- I'd have the cake any day.- OK.
0:49:28 > 0:49:29Thank you.
0:49:42 > 0:49:46It looks an exciting hamper. Lots of colour.
0:49:46 > 0:49:48I love your little piggies looking at me.
0:49:48 > 0:49:49I'm dying to get into them.
0:49:49 > 0:49:51- That's its mouth, I take it?- Yeah.
0:49:51 > 0:49:53- Nose, eyes...- Yeah.- Yeah, OK. - And its little crispy tail.
0:49:56 > 0:49:57Love crackling. Right...
0:50:02 > 0:50:03Mmm...
0:50:03 > 0:50:05That's a good puff pastry.
0:50:05 > 0:50:07Nice flaky layers.
0:50:07 > 0:50:09Unusual, with the black pudding.
0:50:09 > 0:50:11I think they're great. I think the flavour's fantastic.
0:50:11 > 0:50:13And you've got beautiful layers.
0:50:13 > 0:50:16- Thank you.- OK. Shall we move on to the quiche?
0:50:18 > 0:50:21Ooh, yeah. Crispy all the way. Sides, bottom...
0:50:21 > 0:50:22It's full, that, Mary, isn't it?
0:50:22 > 0:50:26What I like is it's not all sort of custardy filling.
0:50:26 > 0:50:28We've got lots of salmon in here.
0:50:32 > 0:50:34That's a good quiche. And it tastes good.
0:50:34 > 0:50:36- Thank you. - And the pastry's in nice layers.
0:50:36 > 0:50:37It is. It's well baked.
0:50:37 > 0:50:39Right, scone.
0:50:39 > 0:50:42Nice colour on the top, nice size.
0:50:47 > 0:50:49I can't taste the cheese.
0:50:49 > 0:50:51- OK.- Manchego's strong.
0:50:51 > 0:50:53The problem is, olives are SO strong.
0:50:53 > 0:50:55- I can taste the olive but I didn't get the cheese.- OK.
0:50:55 > 0:50:59Let's look at these raspberry and rhubarb tarts.
0:50:59 > 0:51:03They look attractive, and nice to do it in a brioche tin,
0:51:03 > 0:51:05rather than the conventional tin.
0:51:09 > 0:51:11That's a good custard.
0:51:11 > 0:51:14- Thank you.- Rhubarb, you're very brave to put it in,
0:51:14 > 0:51:16because there's so much moisture,
0:51:16 > 0:51:19and in no way is that soaking into the pastry,
0:51:19 > 0:51:21the pastry is still crisp.
0:51:21 > 0:51:23- It's a little over-baked.- Yeah.
0:51:23 > 0:51:26But the whole flavour is very, very good.
0:51:26 > 0:51:28Let's try the chocolate.
0:51:47 > 0:51:48That's a lovely cake.
0:51:50 > 0:51:51The oil works well in it,
0:51:51 > 0:51:54and the flavour of the orange comes through beautifully as well.
0:51:54 > 0:51:55Delicious orange.
0:51:55 > 0:51:58You've got the right amount of ganache,
0:51:58 > 0:51:59and I like the finish, as well.
0:51:59 > 0:52:03I think that would be a great cake to take on a picnic.
0:52:03 > 0:52:06- Thank you very much. - No, thank you. Thank you very much.
0:52:12 > 0:52:13It's you two.
0:52:13 > 0:52:15- No, no.- It is!
0:52:24 > 0:52:26CHEERING AND APPLAUSE
0:52:26 > 0:52:30As Candice, Andrew and Jane join their family and friends...
0:52:30 > 0:52:31LAUGHTER
0:52:33 > 0:52:36..Mary and Paul have a huge decision to make.
0:52:37 > 0:52:41Well, this was an absolute humdinger of a Showstopper.
0:52:41 > 0:52:44The standard was exceptionally high.
0:52:44 > 0:52:47Andrew's chocolate cake was out of this world.
0:52:47 > 0:52:50It had a beautiful texture, flavour.
0:52:50 > 0:52:52But the fruit tart - it was falling apart.
0:52:52 > 0:52:54And the scones - no flavour.
0:52:54 > 0:52:57Then you have Candice, who is this very creative baker.
0:52:57 > 0:52:59Everything packed with flavour.
0:52:59 > 0:53:01Now, when you look at the actual quiche,
0:53:01 > 0:53:03she put loads and loads of salmon in there,
0:53:03 > 0:53:04but it did taste extremely good.
0:53:04 > 0:53:06Her sausage rolls...
0:53:06 > 0:53:08I've had many sausage rolls in my time.
0:53:08 > 0:53:10- I bet you have.- And to make a little pig out of one...
0:53:10 > 0:53:12They were different, and the pastry was good, too.
0:53:12 > 0:53:15- It's a sensational cake, isn't it? - That orange!
0:53:15 > 0:53:18And it was so soft inside. Great cake.
0:53:18 > 0:53:22I like Jane because she is a true family cook.
0:53:22 > 0:53:26Her prawn quiche was absolutely delicious.
0:53:26 > 0:53:28I thought the fruit tart tasted great.
0:53:28 > 0:53:31The sausage roll was slightly underdone.
0:53:31 > 0:53:33Paul and Mary, the big question is...who's won?
0:53:33 > 0:53:36I've sort of made up my mind.
0:53:36 > 0:53:37- MARY:- I've had a thought myself,
0:53:37 > 0:53:39but I want to confirm it with Paul.
0:53:39 > 0:53:41That seems reasonable, bearing in mind you're the judges.
0:53:41 > 0:53:43We shall leave now.
0:53:43 > 0:53:45CHEERING AND APPLAUSE
0:53:56 > 0:54:00Finalists, what incredible bakers you are!
0:54:00 > 0:54:03Would the three of you step up, please?
0:54:03 > 0:54:06CHEERING AND APPLAUSE
0:54:07 > 0:54:09SUE WHOOPS
0:54:10 > 0:54:12- MEL:- Oh, Jane... Jane's gone!
0:54:15 > 0:54:17Jane, Andrew, Candice,
0:54:17 > 0:54:21Mary and Paul have decided, after a lot of deliberation,
0:54:21 > 0:54:27that the winner of The Great British Bake Off 2016
0:54:27 > 0:54:28is...
0:54:36 > 0:54:38..Candice!
0:54:38 > 0:54:40CHEERING AND APPLAUSE
0:54:48 > 0:54:51- Well done! - Well done, Candice!
0:54:56 > 0:54:58Well done!
0:54:58 > 0:55:00Well done, sweetheart.
0:55:04 > 0:55:07Never, ever, ever thought I'd ever even get on this,
0:55:07 > 0:55:12and I'm standing here now with this, and they said my name,
0:55:12 > 0:55:15and that means more to me
0:55:15 > 0:55:17than I think anyone will ever, ever realise.
0:55:17 > 0:55:19It really, really does.
0:55:19 > 0:55:20- MARY:- Well deserved!
0:55:20 > 0:55:23Her determination and passion...
0:55:23 > 0:55:26She really has excelled.
0:55:26 > 0:55:30Had wonderful flavours, and everything always looked gorgeous.
0:55:30 > 0:55:33Candice is very much all or nothing.
0:55:33 > 0:55:35When you look back on some of her bakes,
0:55:35 > 0:55:36they've been beautiful.
0:55:36 > 0:55:39When she nails it, she's one of the best.
0:55:39 > 0:55:40Come over!
0:55:40 > 0:55:43EXCITED CHEERING AND LAUGHTER
0:55:51 > 0:55:53Oh, my God!
0:55:53 > 0:55:55Candice has been fantastic throughout.
0:55:55 > 0:55:56'I'm chuffed to bits for her.'
0:55:56 > 0:56:00You deserve it, Candice. Well, well done.
0:56:00 > 0:56:02Of course I'm a little disappointed, but actually,
0:56:02 > 0:56:05to be able to walk out there at the end with the hamper, see everyone...
0:56:05 > 0:56:06Yeah, it's really special.
0:56:06 > 0:56:10Oh, you star! Well done!
0:56:10 > 0:56:13'The best baker today won. I'm really happy for her.
0:56:13 > 0:56:16'Week after week, Candice has got better and better.'
0:56:16 > 0:56:17I predicted it!
0:56:17 > 0:56:20So my first prediction of the series has come true...
0:56:20 > 0:56:21dammit!
0:56:21 > 0:56:22SHE LAUGHS
0:56:29 > 0:56:36Em... I saw, and I wished, and I hoped it was OK,
0:56:36 > 0:56:37but you just don't know.
0:56:37 > 0:56:40Jane and Andrew are so good, so good.
0:56:42 > 0:56:45She's done so well. She's been an absolute star.
0:56:48 > 0:56:49I did it! I'm good.
0:56:49 > 0:56:51I'm good enough.
0:56:53 > 0:56:54SHE LAUGHS AND CRIES
0:56:55 > 0:56:57I honestly...
0:56:57 > 0:56:58I don't know what to say.
0:56:58 > 0:57:00Thank you. Like...
0:57:00 > 0:57:03Oh, my God! What an opportunity.
0:57:07 > 0:57:10Amazing! I don't know what else to say.
0:57:13 > 0:57:16- She did smash it.- She did smash it.
0:58:56 > 0:58:58NO AUDIO OF CONVERSATION