0:00:03 > 0:00:05Welcome to week two in the Bake Off tent.
0:00:05 > 0:00:07One baker's gone, they're not coming back,
0:00:07 > 0:00:08Sue's also gone, but she will be back.
0:00:08 > 0:00:11Last week was a piece of cake, now it's crunch time,
0:00:11 > 0:00:14but who is going to...snap first?
0:00:14 > 0:00:16Welcome to The Great British Bake Off.
0:00:17 > 0:00:20Last time... The Bake Off began with cakes.
0:00:20 > 0:00:22Coming to a bit of a clump at the moment.
0:00:22 > 0:00:25What do you do when you need to relieve stress? I usually bake.
0:00:25 > 0:00:28I love that design and it's a joy to eat.
0:00:28 > 0:00:30Despite Selasi and Andrew's best efforts...
0:00:30 > 0:00:32Absolutely stunning.
0:00:32 > 0:00:37..it was Jane... No! ..who excelled, clinching Star Baker.
0:00:37 > 0:00:40Thank you. And although Candice faltered...
0:00:40 > 0:00:42It's very rubbery.
0:00:42 > 0:00:43..it was Reverend Lee...
0:00:43 > 0:00:46Texture's awful. ..who became the first baker to leave the tent.
0:00:48 > 0:00:51'This week, it's biscuits.'
0:00:51 > 0:00:54Everybody else is ready and I'm not.
0:00:54 > 0:00:57They've got to look uniform.
0:00:57 > 0:00:58But who can create the crunch...
0:00:58 > 0:01:00Now that's crispy.
0:01:00 > 0:01:01..and keep their cool...
0:01:01 > 0:01:04God, I hate gingerbread. ..when everything around them...
0:01:04 > 0:01:07SHE GASPS ..is falling apart.
0:01:09 > 0:01:11CONTESTANTS GASP AND GROAN
0:01:11 > 0:01:13Who wants to eat some carpet? I'll eat a bit of carpet.
0:01:36 > 0:01:39Over the next two days, the bakers will face three challenges
0:01:39 > 0:01:41to test their biscuit-making credentials.
0:01:41 > 0:01:46Three chances to claim Star Baker and to avoid leaving the Bake Off.
0:01:48 > 0:01:51Morning, bakers. Welcome back to the tent of dreams.
0:01:51 > 0:01:53For your Signature Challenge this morning,
0:01:53 > 0:01:58Paul and Mary would like you to make 24 iced biscuits.
0:01:58 > 0:02:03They should be identical and the biscuits should be as crisp
0:02:03 > 0:02:05as Paul Hollywood's hair.
0:02:05 > 0:02:07You've got two and a half hours.
0:02:07 > 0:02:09On your marks, get set, BAKE!
0:02:14 > 0:02:17Being Star Baker last week does put a little bit of pressure on.
0:02:17 > 0:02:20I've made loads and loads of the biscuits,
0:02:20 > 0:02:23but I haven't iced that many, to be honest. I feel good today.
0:02:23 > 0:02:26Just have to take each day as it comes and then just bake
0:02:26 > 0:02:28and produce whatever is required.
0:02:30 > 0:02:34The trickiest part is not being too ambitious.
0:02:34 > 0:02:3924 biscuits, absolutely perfect, all the same thickness,
0:02:39 > 0:02:43same crunchy texture - it's a really difficult challenge.
0:02:43 > 0:02:45You've got to decide whether you want it to snap
0:02:45 > 0:02:47or be a bit like shortbread.
0:02:47 > 0:02:49But biscuits is one of my firm favourites.
0:02:49 > 0:02:53I just hope and pray that they give me a mug of tea big enough
0:02:53 > 0:02:54so I can dunk all the biscuits in.
0:02:54 > 0:02:56Look at the colour of my tea.
0:02:56 > 0:02:58Wow. That is seriously strong tea.
0:02:58 > 0:02:59Why is it that colour?
0:02:59 > 0:03:02Because I used about, I don't know... 500 teabags?
0:03:02 > 0:03:04Yeah. Good morning, Louise.
0:03:04 > 0:03:07Hi. Right, can you tell us about your biscuits, please?
0:03:07 > 0:03:11Today, I'm making rich tea biscuits with a flavour of bara brith.
0:03:11 > 0:03:13Can you remind me what is bara brith, Louise?
0:03:13 > 0:03:15It's a Welsh fruitcake.
0:03:15 > 0:03:20It's a very moist loaf and you put lots of butter on it.
0:03:20 > 0:03:22When she's not practising for the Bake Off,
0:03:22 > 0:03:25Louise is climbing in the Welsh hills with fiance Simon.
0:03:25 > 0:03:27Her flock of sheep-shaped biscuits
0:03:27 > 0:03:29will contain fruit soaked in tea,
0:03:29 > 0:03:30bara brith style.
0:03:30 > 0:03:33When we bite into it, is it going to break, is it going to crumble,
0:03:33 > 0:03:36is it going to bend? It's not...
0:03:36 > 0:03:39It's a softer biscuit, it's not too crunchy.
0:03:41 > 0:03:43Well, good luck anyway. Thank you. See you in a bit.
0:03:48 > 0:03:53My biggest challenge today is making sure that I'm not messy
0:03:53 > 0:03:56and that I really work hard on my presentation.
0:03:56 > 0:04:00Up until now, Val's harshest critic was one-year-old grandson Arthur.
0:04:00 > 0:04:01Too big!
0:04:01 > 0:04:04But it's from her own childhood that Val's drawn inspiration
0:04:04 > 0:04:05for her shortbreads,
0:04:05 > 0:04:07resembling Neapolitan ice creams.
0:04:07 > 0:04:10When we were kids, we were quite poor.
0:04:10 > 0:04:11Things like cornets,
0:04:11 > 0:04:14we only ever had them as treats if we went to the seaside.
0:04:14 > 0:04:18And for years we continued to go on the family holiday
0:04:18 > 0:04:21and Dad always bought us ice creams to make up for the ones
0:04:21 > 0:04:24he couldn't buy us when we were kids.
0:04:24 > 0:04:27Most of the bakers are making biscuit dough by creaming together
0:04:27 > 0:04:29the butter and sugar first...
0:04:29 > 0:04:31So, I'm looking for a nice crunch
0:04:31 > 0:04:32in the biscuit,
0:04:32 > 0:04:35that's how I'm going to gauge it ultimately, the biscuit,
0:04:35 > 0:04:36if you get that snap.
0:04:36 > 0:04:39..but Kate, Val and Andrew are relying on rubbing in
0:04:39 > 0:04:41to make their shortbread dough.
0:04:41 > 0:04:43My Dad's got legendary shortbread.
0:04:43 > 0:04:44He won a women's shortbread
0:04:44 > 0:04:46competition in the '70s,
0:04:46 > 0:04:48which is one of his proudest achievements.
0:04:49 > 0:04:50When he's not engineering,
0:04:50 > 0:04:53Andrew performs with the local musical theatre group.
0:04:54 > 0:04:55He's creating a hive of
0:04:55 > 0:04:57honey-flavoured shortbread biscuits,
0:04:57 > 0:04:59adorned with iced bees.
0:04:59 > 0:05:02It's not as snappy a biscuit as some other iced biscuits,
0:05:02 > 0:05:05it should be like a kind of like an almond shortbread.
0:05:05 > 0:05:08Kate's shortbread is a little more fragrant.
0:05:08 > 0:05:09I've chosen to make a lavender
0:05:09 > 0:05:11and bergamot biscuit.
0:05:11 > 0:05:13You're using two flavours I'm not particularly fond of.
0:05:13 > 0:05:17Smells a bit medicinal to me. Thanks, Bez.
0:05:17 > 0:05:18Slightly skincare.
0:05:18 > 0:05:20Back home in Norfolk...
0:05:20 > 0:05:22Put your woggle on. ..Kate's a Brownie leader.
0:05:22 > 0:05:26She's making shortbreads in the image of swallowtail butterflies
0:05:26 > 0:05:27and she has her own secret
0:05:27 > 0:05:29ingredient for biscuit success.
0:05:29 > 0:05:33I want to be a happy baker, cos then I'll have happy biscuits.
0:05:33 > 0:05:38I'm making my spiced Chai Frappelattecino Biscuits.
0:05:38 > 0:05:41I'm putting quite a lot of spice into these biscuits
0:05:41 > 0:05:42and coffee as well.
0:05:44 > 0:05:48Tom loves experimenting with novel ingredients and intense flavours.
0:05:48 > 0:05:50He's made 300 practice biscuits
0:05:50 > 0:05:52to master his blend of four spices
0:05:52 > 0:05:53and ground coffee
0:05:53 > 0:05:54for a biscuit with a kick.
0:05:54 > 0:05:57I'm not worried that it's going to be too much flavour.
0:05:57 > 0:05:59If anything, I'm worried that I'll lose flavour.
0:05:59 > 0:06:03Selasi is also hoping his flavours leave a lasting impression.
0:06:06 > 0:06:10I've blended some Scotch bonnets. Wow. Sorry.
0:06:10 > 0:06:11So, how is this being flavoured?
0:06:11 > 0:06:14To your tolerance level or to mine and Mary's?
0:06:14 > 0:06:15To yours.
0:06:15 > 0:06:18Selasi has three hobbies - baking,
0:06:18 > 0:06:21basketball, and his signature biscuits are in the shape
0:06:21 > 0:06:22of his third - motorbiking.
0:06:22 > 0:06:23I've tried it at home
0:06:23 > 0:06:25and the feedback has been good.
0:06:25 > 0:06:28Just saying it's the right amount of kick, so hopefully...
0:06:29 > 0:06:32..I haven't added too much today.
0:06:32 > 0:06:34Just a little bit...wet.
0:06:34 > 0:06:38But I can always just roll in a bit more sugar.
0:06:38 > 0:06:39How's it going?
0:06:39 > 0:06:42Yeah, it's going all right. On time-ish.
0:06:42 > 0:06:45I'm going to be a bit like your mum now, Michael, and say I need,
0:06:45 > 0:06:47I'm sorry, but there's loads of flour in your ear.
0:06:47 > 0:06:50Have you cleaned your ears, Michael? I have cleaned my ears, don't worry.
0:06:50 > 0:06:54OK, good. My mum made me clean them before I came. Yeah, good.
0:06:54 > 0:06:58Our youngest baker, Michael, captains his university hockey team,
0:06:58 > 0:06:59but it's his other favourite
0:06:59 > 0:07:01student pastime that's inspired
0:07:01 > 0:07:03his pint-shaped biscuits.
0:07:03 > 0:07:06I'm trying to ensure that all of the biscuits
0:07:06 > 0:07:07are the same sort of height.
0:07:08 > 0:07:13This challenge could be won or lost over the next few minutes.
0:07:13 > 0:07:15I don't know how people get them all the same thickness.
0:07:15 > 0:07:18Guided rolling pin, gives me a uniform kind of thickness of dough.
0:07:18 > 0:07:21Their dough needs to be rolled thin enough
0:07:21 > 0:07:23to create a good biscuit snap,
0:07:23 > 0:07:25but thick enough to hold their shape.
0:07:25 > 0:07:28I'm using a school ruler as my guide.
0:07:28 > 0:07:30I'm trying to get to the thickness of a pound coin
0:07:30 > 0:07:32and then we should get a nice snap on it.
0:07:32 > 0:07:34I think I could make them a bit thinner.
0:07:35 > 0:07:37There. I don't want them too thin,
0:07:37 > 0:07:39because there's going to be so much icing on them,
0:07:39 > 0:07:41you do need a good ratio of biscuit to icing.
0:07:41 > 0:07:43If not, it's just all sugar.
0:07:43 > 0:07:46Teaching Assistant Benjamina likes to be on trend
0:07:46 > 0:07:48with her baking style.
0:07:48 > 0:07:50She's icing a delicate bouquet of flowers
0:07:50 > 0:07:51onto her chocolate
0:07:51 > 0:07:52and orange biscuits.
0:07:52 > 0:07:55They look like chicken drumsticks, but when they're iced,
0:07:55 > 0:07:58they do actually look like flowers.
0:07:58 > 0:08:01Doing some little flowerpot biscuits.
0:08:01 > 0:08:04I work in the garden, so it kind of seemed like the thing to do.
0:08:04 > 0:08:08Jane is hoping her artistic skills as a garden designer
0:08:08 > 0:08:10will give her the edge when icing
0:08:10 > 0:08:13her almond-flavour flowerpot biscuits.
0:08:13 > 0:08:15These are going to be iced. How are you going to do that?
0:08:15 > 0:08:18Yes, I'm going to do all the outlining in purple. Mm.
0:08:18 > 0:08:20And then flood the different sections.
0:08:20 > 0:08:22There's a lot of work for the time that you've got,
0:08:22 > 0:08:24I hope you get it all finished.
0:08:24 > 0:08:26Stop talking to her then! Fingers crossed. Good luck.
0:08:26 > 0:08:29We need to stop talking to you. Thank you! Thank you, Jane.
0:08:29 > 0:08:31So I've gone for little hexagons,
0:08:31 > 0:08:34which will hopefully tessellate together quite nicely.
0:08:34 > 0:08:37It just means any kind of shapes or patterns that fit together,
0:08:37 > 0:08:41without any gaps. You want them all to look fairly consistent.
0:08:43 > 0:08:46My shape is very intricate. It's taken me a long while to cut out.
0:08:46 > 0:08:49Show me your home-made cutter, please, Rav. Um...
0:08:49 > 0:08:50Show it to me.
0:08:52 > 0:08:55That's very, very... It's effective.
0:08:55 > 0:08:57Rav's travelled all over the world,
0:08:57 > 0:08:59but it was his recent trip to Goa
0:08:59 > 0:09:02that's inspired his coconut and lime flavoured bunting biscuits.
0:09:04 > 0:09:08I'm now putting my biscuits into the oven.
0:09:08 > 0:09:13With only one oven and 24 biscuits to bake, time is of the essence.
0:09:14 > 0:09:18Six minutes, then twist. I'll bake them for about 15 minutes.
0:09:18 > 0:09:21I think I'm a little bit concerned, there's quite a lot to get done.
0:09:21 > 0:09:23It's the decorating that takes the time.
0:09:29 > 0:09:31I've only got eight done so far.
0:09:35 > 0:09:37First batch in.
0:09:38 > 0:09:40SHE GASPS
0:09:41 > 0:09:43Right.
0:09:43 > 0:09:47Oh, Louise, are you all right? Yeah.
0:09:47 > 0:09:48Sure? Yes.
0:09:50 > 0:09:53Take a big, deep breath. Thank you, darling.
0:09:57 > 0:09:59So I'll just start again.
0:09:59 > 0:10:01Hopefully, I've got enough mixture.
0:10:01 > 0:10:02I just need to crack on now.
0:10:06 > 0:10:08OK, bakers, an hour has gone.
0:10:08 > 0:10:09Oh, my goodness.
0:10:09 > 0:10:12You have an hour and a half left.
0:10:14 > 0:10:17Going in. To achieve biscuit perfection...
0:10:18 > 0:10:20Come on, bake, bake, bake.
0:10:20 > 0:10:23..the bakers must have an even bake across all their biscuits...
0:10:25 > 0:10:27..with a consistent texture and colour.
0:10:30 > 0:10:35They're nice, crumbly biscuits, so I don't want to break them.
0:10:35 > 0:10:37I'm happy with these, they look like they're baked well.
0:10:39 > 0:10:40Slightly brown on the edges...
0:10:40 > 0:10:42I did actually make one extra, so I can get rid of that.
0:10:42 > 0:10:44Is that allowed?
0:10:44 > 0:10:47Well, I did it anyway. OK, I won't tell.
0:10:47 > 0:10:49Please don't. Please don't. Paul and Mary, sorry...
0:10:49 > 0:10:51No, no, no, come back!
0:10:51 > 0:10:54Creating 24 identical biscuits is a mission,
0:10:54 > 0:10:56but Candice has doubled her workload.
0:10:56 > 0:10:58I've got to make 48,
0:10:58 > 0:11:0424 bases and 24 tops.
0:11:04 > 0:11:08It wouldn't be me if I hadn't made things just slightly difficult.
0:11:08 > 0:11:12Candice has two major loves in her life - baking and her pug Dennis,
0:11:12 > 0:11:13but he's not allowed anywhere near
0:11:13 > 0:11:16her double-layered heart biscuits, filled with salted caramel.
0:11:16 > 0:11:20Now, I need to ask you something. Yes? For each Bake Off you are in,
0:11:20 > 0:11:22are you going to have a different shade of lipstick?
0:11:22 > 0:11:25Do you know what, Mel, for you, I am. I am. Come on.
0:11:25 > 0:11:26I'm loving the pink this week.
0:11:26 > 0:11:28Thank you, I quite like this one as well.
0:11:28 > 0:11:31So if you get through to Bread Week, what colour can we expect?
0:11:31 > 0:11:32I might go red. Nice.
0:11:32 > 0:11:34Red for bread. Red for bread. Yes!
0:11:36 > 0:11:38Boom. Got it.
0:11:38 > 0:11:41As well as ensuring an even bake on their next batch...
0:11:41 > 0:11:44Timing is going to be tight on these.
0:11:44 > 0:11:46..the bakers must start icing their first.
0:11:46 > 0:11:50It's not tricky to do, it's just a bit time-consuming.
0:11:50 > 0:11:52And I've got, I think, 40 done now,
0:11:52 > 0:11:55so I'm just going to do another tray. Here we go.
0:11:55 > 0:11:59Everybody else is ready and I'm not.
0:12:07 > 0:12:10I've broken a couple trying to push them out.
0:12:10 > 0:12:14I didn't really do a timed batch at home, which...
0:12:15 > 0:12:17..in hindsight, was a real error.
0:12:26 > 0:12:29Disaster. Uh-uh-uh-uh-oh.
0:12:30 > 0:12:33Whether I can serve these, I'm not sure.
0:12:35 > 0:12:37Have you iced any of them, Val? No!
0:12:37 > 0:12:39I haven't. OK, so you've got
0:12:39 > 0:12:41under half an hour to go.
0:12:41 > 0:12:43Oh, what a nightmare.
0:12:43 > 0:12:45Not enough time, not enough time.
0:12:45 > 0:12:47Is it better to get some of them done fully
0:12:47 > 0:12:49and then some of them empty
0:12:49 > 0:12:52or is it better to get all of them done partly?
0:12:52 > 0:12:55I don't know. What do you think?
0:12:55 > 0:12:56They've got to look uniform.
0:12:58 > 0:13:01Three, four, five, six, seven, eight, nine, ten, 11, 12.
0:13:01 > 0:13:0213, 14, 15, 16. One, two, three, four.
0:13:02 > 0:13:05I don't know how many I've done.
0:13:05 > 0:13:0813, 14, 15, 16, 17,
0:13:08 > 0:13:0918, 19.
0:13:09 > 0:13:11SHE GASPS
0:13:11 > 0:13:13Not going to do it.
0:13:14 > 0:13:17OK, bakers. We sing, you sing, icing...
0:13:17 > 0:13:19# Ten minutes to go! #
0:13:21 > 0:13:23Louise, breathe. Sorry? Breathe.
0:13:23 > 0:13:26SHE EXHALES
0:13:26 > 0:13:27My hands are shaking.
0:13:30 > 0:13:32I've just got to finish flooding these.
0:13:32 > 0:13:34As long as you sandwich them together and get them on a plate.
0:13:34 > 0:13:36Yeah, that's what I want.
0:13:36 > 0:13:38I think it's fair to say that this is going to be a messy batch.
0:13:39 > 0:13:41(You can do this.)
0:13:43 > 0:13:45SHE GASPS
0:13:47 > 0:13:49Oh, it's hurting my back.
0:13:52 > 0:13:55Hopefully, they all look as near to identical as I can.
0:13:55 > 0:13:57Ice creams are meant to be identical anyway.
0:13:57 > 0:14:00So that's two minutes left on your icing. Two minutes left!
0:14:00 > 0:14:01Is that to get them on your plate as well?
0:14:06 > 0:14:07These are not high-end of the market.
0:14:11 > 0:14:14Can you move that for me, please, love? Just fit this in.
0:14:14 > 0:14:16Just hold it for me a second.
0:14:18 > 0:14:20Chaos.
0:14:20 > 0:14:23Don't stress, don't stress, don't stress, don't stress,
0:14:23 > 0:14:25don't stress, don't stress, don't stress.
0:14:25 > 0:14:27Oh, mine are horrendous.
0:14:29 > 0:14:31We're going to have 24 iced biscuits.
0:14:33 > 0:14:35This is an embarrassment.
0:14:35 > 0:14:38Never mind. Just ran out of time.
0:14:40 > 0:14:42OK, bakers. The bake is now finished.
0:14:42 > 0:14:45Please put your biscuits at the end of your benches.
0:14:45 > 0:14:46Everyone stop now, please.
0:14:52 > 0:14:56Mary and Paul are looking for 24 identical biscuits,
0:14:56 > 0:14:59beautifully iced with well-balanced flavours.
0:15:05 > 0:15:06Hello, Michael. Hi there.
0:15:06 > 0:15:08Right. They're uniform.
0:15:08 > 0:15:10And you seem to have a decent bake all the way through.
0:15:10 > 0:15:13They look very good. We need to taste them.
0:15:18 > 0:15:21Now, that's crispy. You get the chocolate in there as well.
0:15:21 > 0:15:23And you can see the consistency inside,
0:15:23 > 0:15:24you can hear it, it's solid.
0:15:24 > 0:15:27Well done. Thank you very much. Well done. Thank you.
0:15:27 > 0:15:30Hang on, I haven't finished yet. HE CHUCKLES
0:15:37 > 0:15:42The icing's lovely, but when you get into the actual biscuit, it's soft.
0:15:42 > 0:15:45OK. What we're actually eating there is like a stale biscuit.
0:15:48 > 0:15:51You've got massive consistency issues.
0:15:51 > 0:15:54This one looks more like a scone than it does a biscuit. Yeah.
0:15:57 > 0:15:59If you're going for soft, then it's really soft.
0:15:59 > 0:16:02If you're going for biscuit, then you've failed.
0:16:05 > 0:16:07I like the chocolate, like the orange.
0:16:07 > 0:16:10I like the fact that you've got just the right proportion
0:16:10 > 0:16:12of biscuit to icing. I think you've done really well.
0:16:14 > 0:16:19My flowerpots and flour biscuits, they are half iced.
0:16:19 > 0:16:22I'm sorry. But, Jane, they're a very similar thickness,
0:16:22 > 0:16:23which is difficult to get.
0:16:23 > 0:16:26Come on, Bill and Ben, try the biscuits.
0:16:28 > 0:16:31Altogether a very nice biscuit. Oh, thank you.
0:16:35 > 0:16:38You've made a very good shortbread biscuit.
0:16:38 > 0:16:40It's just, when we ask for 24,
0:16:40 > 0:16:44it's very important to have 24, and I'm sure you can pipe well,
0:16:44 > 0:16:46but none of it's finished well.
0:16:49 > 0:16:50I really do apologise that
0:16:50 > 0:16:52some of them I only got the holes out of the middle.
0:16:52 > 0:16:54They're a little bit of a mess... OK.
0:16:54 > 0:16:56..but I admire the fact that you tried to make 48 biscuits
0:16:56 > 0:16:57rather than 24.
0:16:59 > 0:17:02The flavour of the salted caramel is coming through.
0:17:02 > 0:17:03It's a nice biscuit.
0:17:03 > 0:17:05They look hideous... Oh, OK! ..but they taste amazing.
0:17:05 > 0:17:07SHE CHUCKLES
0:17:10 > 0:17:12Now, this is the chilli. Chilli and lime, yeah.
0:17:15 > 0:17:17Is that revving up your taste buds, Bezza?
0:17:17 > 0:17:19They're quite different. Great fun.
0:17:19 > 0:17:21I love the flavour - that cool lime hits you,
0:17:21 > 0:17:24and then after a couple of bites, the heat just sits on your tongue.
0:17:24 > 0:17:26I think they're wheely good.
0:17:29 > 0:17:32The finish of them is a little bit clumsy.
0:17:37 > 0:17:38Very nice coconut biscuit.
0:17:38 > 0:17:40It reminds me of a Thai green curry.
0:17:40 > 0:17:42That was not what I was going for.
0:17:45 > 0:17:48We're looking for bergamot and... Lavender.
0:17:48 > 0:17:49And there's a little citrus.
0:17:49 > 0:17:51Two difficult flavours.
0:17:51 > 0:17:53And you don't like lavender or bergamot, so...
0:17:58 > 0:18:00I love the flavour. I think the flavour is delicate.
0:18:00 > 0:18:02Right at the end, you've got that orange and lavender.
0:18:02 > 0:18:06The actual icing's a little bit informal,
0:18:06 > 0:18:09but the biscuit itself is a winner.
0:18:09 > 0:18:10Lovely. Thank you. Thank you.
0:18:13 > 0:18:16You're all about the flavours and you've failed in the past
0:18:16 > 0:18:18with going overcomplicated.
0:18:18 > 0:18:20I love your feather icing.
0:18:20 > 0:18:22Oh, nice smell.
0:18:22 > 0:18:23Nice sound when it hits the plate, too.
0:18:27 > 0:18:29Good texture, not oversweet.
0:18:29 > 0:18:31Great spices in there.
0:18:31 > 0:18:34Coffee comes through at just the right level and a great crunch.
0:18:34 > 0:18:37Thank you. Nice one, Tom, you nailed it. I think he likes it, Tom.
0:18:37 > 0:18:40You nailed it. Oh, hello. Thank you. That's a worry. Well done.
0:18:40 > 0:18:44I got a handshake! Yeah.
0:18:44 > 0:18:46Uniformly...rubbish looking.
0:18:49 > 0:18:51But good tasting, I'll have that.
0:18:51 > 0:18:52I'll have that every day of the week.
0:18:52 > 0:18:55I mean, I do think the stale biscuit comment was a bit harsh.
0:18:55 > 0:18:58Oh, dear, I think I'm really in the bad books.
0:18:58 > 0:19:00Every one should have been 3mm,
0:19:00 > 0:19:03but then we all come in shapes and sizes, don't we?
0:19:04 > 0:19:06We'd all want to be thinner.
0:19:08 > 0:19:11Biscuits - to dunk or not to dunk?
0:19:11 > 0:19:13That is the question.
0:19:13 > 0:19:17Now, I love dunking almost as much as a 14th-century witch finder.
0:19:17 > 0:19:20So I've come to this swanky hotel...
0:19:20 > 0:19:23Good afternoon, my lovely. Thank you.
0:19:23 > 0:19:25..to meet up with food writer Anastasia Edwards
0:19:25 > 0:19:28and uncover the history of biscuit dipping.
0:19:28 > 0:19:31I'm sat at a table full of brown, sweet food. Mm-hm.
0:19:31 > 0:19:33I'm in heaven. So where do we start?
0:19:33 > 0:19:35We're going to start at the beginning with the ancient Greeks.
0:19:35 > 0:19:40These beauties are known as paximadia. See what you think.
0:19:42 > 0:19:43Yeah. Austerity.
0:19:43 > 0:19:48They were used by warring armies. To throw at each other?
0:19:48 > 0:19:52Probably upon occasion. That could do some damage.
0:19:52 > 0:19:54However, you've got some soup here. Give it a dip.
0:19:57 > 0:20:00Much better. Better? Mmm. See, there you go.
0:20:00 > 0:20:02Meanwhile, over in the Roman Empire,
0:20:02 > 0:20:05biscotti were originally baked for army rations...
0:20:05 > 0:20:07Hm, yes. Dentistry. Have a dunk.
0:20:07 > 0:20:09..before becoming, in the Renaissance,
0:20:09 > 0:20:13a fashionable way to end a meal when dipped in Vin Santo.
0:20:13 > 0:20:14Mmm!
0:20:14 > 0:20:16Yes, it's like a boulder soaked in Blue Nun. Right.
0:20:16 > 0:20:19I mean, but it works for me. Mm-hm.
0:20:19 > 0:20:22For centuries, biscuits were made for dunking into booze,
0:20:22 > 0:20:24including the langue de chat...
0:20:24 > 0:20:27Which means cat's tongue in French, exactly.
0:20:27 > 0:20:29..which is just the right shape for a wine glass.
0:20:29 > 0:20:32Because, obviously, cats often will drink wine. Indeed.
0:20:32 > 0:20:33So that's where it came from.
0:20:33 > 0:20:35Especially French cats. Oh, you can't keep them...
0:20:35 > 0:20:37So sophistique.
0:20:37 > 0:20:40You can't keep them away from a good Languedoc-Roussillon.
0:20:40 > 0:20:43It's thought the Victorians first paired tea with biscuits,
0:20:43 > 0:20:46but if you were posh, there was no dunking at the tea table.
0:20:47 > 0:20:50But it wasn't until the arrival of mass-produced dry biscuits
0:20:50 > 0:20:53in the mid-19th century that dunking became as British
0:20:53 > 0:20:56as a nice cup of Rosie Lee.
0:20:56 > 0:20:59Have you ever done this before? I come from a family of dunkers.
0:20:59 > 0:21:01Boom, two, three.
0:21:02 > 0:21:04Ah-ha.
0:21:04 > 0:21:06One of the many pure joys of being a Brit.
0:21:06 > 0:21:09Absolutely, in the culmination of a tradition that goes back
0:21:09 > 0:21:11to the ancient Greeks.
0:21:13 > 0:21:17For their first challenge, the bakers could practice,
0:21:17 > 0:21:19but the Technical Challenge is a complete surprise.
0:21:22 > 0:21:27Bakers, welcome back to an afternoon of misery and stress,
0:21:27 > 0:21:29otherwise known as the Technical Challenge.
0:21:29 > 0:21:31This is one of Mary's recipes.
0:21:31 > 0:21:34Now, you judge this blind, Paul and Mary, so off you go.
0:21:34 > 0:21:37There is a baking workshop happening, I think. Paul,
0:21:37 > 0:21:41maybe your bread needs a bit of attention, so off you go.
0:21:41 > 0:21:44So, Mary and Paul would like you to make 12...
0:21:46 > 0:21:49..Viennese whirls. I'm slightly dizzy.
0:21:49 > 0:21:52They should be filled with buttercream and jam
0:21:52 > 0:21:54and you've got one and a half hours.
0:21:54 > 0:21:57On your marks, get set, bake.
0:21:59 > 0:22:03The bakers all have the same ingredients...
0:22:03 > 0:22:04and a very basic version...
0:22:04 > 0:22:07THEY MUMBLE TO THEMSELVES
0:22:07 > 0:22:08..of Mary's recipe.
0:22:08 > 0:22:10I'm probably going to shoot myself in the foot now
0:22:10 > 0:22:13by saying I've made it before. I have made it before.
0:22:13 > 0:22:15I had a guess, actually, it was going to be Viennese whirls.
0:22:15 > 0:22:17I just wish I'd studied the recipe.
0:22:21 > 0:22:23Viennese whirls, Mary.
0:22:23 > 0:22:24Where do you think they can go wrong?
0:22:24 > 0:22:28The actual biscuit itself has very simple ingredients,
0:22:28 > 0:22:32but they've got to get that butter really soft
0:22:32 > 0:22:33when they beat it with the sugar.
0:22:33 > 0:22:36If they don't, it'll be far too stiff,
0:22:36 > 0:22:38they'll get it in the piping bag and they won't get it out.
0:22:38 > 0:22:41You do want to see that swirl in the top.
0:22:41 > 0:22:44If the mixture is particularly soft,
0:22:44 > 0:22:47they might have to fridge them before they actually bake them.
0:22:47 > 0:22:50They're very, very short and crumbly,
0:22:50 > 0:22:53with a nice proportion of jam,
0:22:53 > 0:22:54then you have the buttercream.
0:22:54 > 0:22:57It's buttery, it's crumbly, it almost dissolves in the mouth,
0:22:57 > 0:22:59absolutely delicious.
0:22:59 > 0:23:01I think it's a great challenge, Mary,
0:23:01 > 0:23:03and you've only given them an hour and a half, too.
0:23:03 > 0:23:05I think they should do well.
0:23:05 > 0:23:08Just says make A jam.
0:23:08 > 0:23:10I made raspberry jam a couple of weeks ago.
0:23:10 > 0:23:12The reason I know about the temperature
0:23:12 > 0:23:14is on the thermometer it just says jam.
0:23:14 > 0:23:18I think I've got to have it pretty stiff, because if I don't,
0:23:18 > 0:23:21it's going to squidge out of the sandwich.
0:23:21 > 0:23:22Mmm!
0:23:25 > 0:23:28So, make the biscuits, cream together butter and icing sugar.
0:23:28 > 0:23:30Icing sugar.
0:23:30 > 0:23:32They've got this kind of really light consistency,
0:23:32 > 0:23:35so I think this is probably a very important step.
0:23:36 > 0:23:40I'll be creaming it until it's really, really pale and fluffy.
0:23:40 > 0:23:42Fingers crossed.
0:23:42 > 0:23:44Nice, soft butter.
0:23:44 > 0:23:45It's almost kind of white.
0:23:49 > 0:23:53"Cream together butter and the icing sugar and then add the flour."
0:23:53 > 0:23:56We've not got any baking powder, so we want quite a lot of air in there.
0:23:59 > 0:24:02Not knowing exactly... It feels quite light and fluffy,
0:24:02 > 0:24:04so I'm going to go with that.
0:24:04 > 0:24:08It has to be a sort of consistency that you're able to pipe.
0:24:08 > 0:24:11At the moment, it's still kind of quite hard and dry.
0:24:11 > 0:24:14They want 24 whirls that are 5cm in diameter,
0:24:14 > 0:24:17and they're a sandwich biscuit, so I want biscuits to be the same.
0:24:17 > 0:24:21I've got to make sure I get the right number today.
0:24:21 > 0:24:24"Pipe 24 whirls onto the baking trays."
0:24:26 > 0:24:30It looks the right consistency, there are no lumps in it.
0:24:30 > 0:24:32It's a very stiff mixture,
0:24:32 > 0:24:35it's quite hard to get a nice, even whirl.
0:24:40 > 0:24:41I think it's all right.
0:24:43 > 0:24:44Looks quite big.
0:24:46 > 0:24:48It's quite a thick consistency.
0:24:48 > 0:24:51You need muscles like Selasi to pipe these.
0:24:53 > 0:24:57I just need to give it a bit of a beat just to soften it up a bit.
0:24:57 > 0:25:00The mixture's slightly too hard at the moment.
0:25:00 > 0:25:02I'm going to try and put it in the microwave
0:25:02 > 0:25:04and see if it loosens up slightly.
0:25:06 > 0:25:08It's not working out. Mel.
0:25:10 > 0:25:12My mixture is stiff. Right.
0:25:12 > 0:25:14So I'm struggling to get it out of the piping bag.
0:25:14 > 0:25:16Do you need a pair of warm hands...
0:25:16 > 0:25:19Do you have warm hands? ..either on your bag or on you? Um...
0:25:21 > 0:25:22The bag, please.
0:25:25 > 0:25:27Why is it so stiff? I don't know.
0:25:27 > 0:25:3145 minutes remain to finish their 12 Viennese whirls.
0:25:31 > 0:25:33Three, six, nine, 12.
0:25:33 > 0:25:34Two, four, six, eight.
0:25:34 > 0:25:38It's nice and easy. Second piping attempt.
0:25:38 > 0:25:41Softer than it was previously.
0:25:41 > 0:25:43I've had the bag in my hand for some time now.
0:25:43 > 0:25:46It's definitely coming out of the pipe a lot smoother.
0:25:46 > 0:25:48I think I'm going to stick them in the fridge for a little bit.
0:25:48 > 0:25:51I think I'm going to put these ones in the fridge so they gel
0:25:51 > 0:25:53and hold their shape a bit better. Don't step back, Rav.
0:25:55 > 0:25:56It just says bake.
0:25:56 > 0:25:59It doesn't say chill. So I'm just going to bake.
0:25:59 > 0:26:00I'm going in.
0:26:01 > 0:26:02Gives us an oven temperature,
0:26:02 > 0:26:04but doesn't tell us how long to cook it for.
0:26:07 > 0:26:09I'm going to start them off at nine minutes.
0:26:18 > 0:26:22It says bake until pale golden brown.
0:26:24 > 0:26:25Just keeping an eye on them.
0:26:25 > 0:26:28I don't know how long I have to cook them for.
0:26:28 > 0:26:29I've been running out of time lately,
0:26:29 > 0:26:31so I don't want to run out of time again.
0:26:32 > 0:26:36AUSTRIAN ACCENT: All right, bakers? Half an hour on the Viennese whirls.
0:26:36 > 0:26:40Half an hour on the Viennese whirls.
0:26:41 > 0:26:45Let me start making the buttercream, actually. Soft and salted butter.
0:26:45 > 0:26:46"200g of icing sugar...
0:26:47 > 0:26:50"..and half a teaspoon of vanilla extract."
0:26:51 > 0:26:53I'll deal with that in a bit,
0:26:53 > 0:26:55otherwise I'll forget about the oven.
0:26:56 > 0:26:58They're not looking too bad.
0:27:02 > 0:27:04I'm going to take them out.
0:27:04 > 0:27:06Give them another minute.
0:27:08 > 0:27:10Viennese whirls are pale.
0:27:10 > 0:27:12Must try not to drop them.
0:27:15 > 0:27:17I'm happy with those.
0:27:17 > 0:27:19They look all right, they kept their whirl.
0:27:21 > 0:27:22Oh, God, are these even cooked?
0:27:22 > 0:27:25Slightly flat. To be honest, most of them are.
0:27:26 > 0:27:28They've collapsed. And very crumbly.
0:27:30 > 0:27:32Flat.
0:27:32 > 0:27:34Sandwich with jam and piped buttercream.
0:27:34 > 0:27:38It's going to be messy. Oh, there's another one gone.
0:27:38 > 0:27:40Not good, not good at all.
0:27:41 > 0:27:44This has just crumbled.
0:27:44 > 0:27:45Bakers, one minute.
0:27:54 > 0:27:57OK, bakers. It's time, please,
0:27:57 > 0:28:00to bring your Viennese whirls and place them behind the photograph
0:28:00 > 0:28:03of yourself on the game altar.
0:28:03 > 0:28:06Mary and Paul are looking for 12 perfectly-piped,
0:28:06 > 0:28:09melt-in-the-mouth Viennese whirls,
0:28:09 > 0:28:12filled with raspberry jam and buttercream.
0:28:12 > 0:28:14They have no idea whose are whose.
0:28:16 > 0:28:19We've got a few... I know what you're going to say - issues.
0:28:19 > 0:28:21Yeah, there are a few issues, a few problems.
0:28:21 > 0:28:22First one.
0:28:22 > 0:28:25Now, there is no definition in the biscuit at all.
0:28:26 > 0:28:29Beautifully delicate, melts in the mouth.
0:28:29 > 0:28:31It tastes good, we don't have the definition.
0:28:31 > 0:28:34Right, it almost looks raw, doesn't it?
0:28:36 > 0:28:39Could have done with a longer bake. Literally minutes.
0:28:39 > 0:28:40Moving on to number three.
0:28:40 > 0:28:42Very flat, broken.
0:28:42 > 0:28:44Little bit too long a bake.
0:28:44 > 0:28:47We've got the jam beautifully to the edges.
0:28:47 > 0:28:50There's a bit of definition in this one, Mary, and it's a good size
0:28:50 > 0:28:52as well, aren't they? Total agreement.
0:28:52 > 0:28:54There is definition on the top.
0:28:54 > 0:28:56And you can see the cream there.
0:28:56 > 0:28:57They look good.
0:28:59 > 0:29:00It's baked well and it's delicate,
0:29:00 > 0:29:03cos it crumbles in the mouth and melts, which is how it should.
0:29:03 > 0:29:05We've got really good definition on these,
0:29:05 > 0:29:08we can see a swirl of the pipe.
0:29:08 > 0:29:11You can see the buttercream inside it as well.
0:29:14 > 0:29:16They're very good. You can see
0:29:16 > 0:29:19on this one how thin that is.
0:29:19 > 0:29:20Lost all the definition.
0:29:21 > 0:29:23This one's got nice definition.
0:29:23 > 0:29:24Bold buttercream.
0:29:25 > 0:29:28Everything is right there.
0:29:28 > 0:29:30Now, this one's gone very slack.
0:29:30 > 0:29:31This whole thing's collapsed.
0:29:31 > 0:29:34And also, it affects the flavour, it's a little bit oily, isn't it?
0:29:34 > 0:29:35It is.
0:29:35 > 0:29:37We've got a little bit of definition on there.
0:29:37 > 0:29:39Good whirls, as we say.
0:29:41 > 0:29:44Could've done with a little bit longer in the oven, I think.
0:29:44 > 0:29:45Moving on to the last one.
0:29:45 > 0:29:48Very small, where did the rest of the mix go? Dinky.
0:29:51 > 0:29:52They're lovely and short.
0:29:52 > 0:29:54The only thing that's wrong is the size. The size.
0:29:57 > 0:29:58Mary and Paul will now reveal
0:29:58 > 0:30:02whose Viennese whirls were technically perfect.
0:30:02 > 0:30:04In 11th place, who is this?
0:30:04 > 0:30:07We've lost definition, it was a bit crumbly.
0:30:07 > 0:30:09Tenth spot is this one.
0:30:09 > 0:30:10It's gone really flat.
0:30:10 > 0:30:14Michael is ninth. Candice, eighth. Tom is seventh.
0:30:14 > 0:30:18Rav, sixth. Val is fifth. And Andrew is fourth.
0:30:18 > 0:30:22And in third place here, we've got a good definition.
0:30:22 > 0:30:23In second spot...
0:30:26 > 0:30:28..is this one. Who's is this?
0:30:28 > 0:30:30That's a nice Viennese whirl, well done.
0:30:30 > 0:30:32And so in first place.
0:30:32 > 0:30:34Absolutely beautiful.
0:30:34 > 0:30:37Well piped, we've got a lovely definition.
0:30:37 > 0:30:40Just the right amount of jam and cream.
0:30:40 > 0:30:41Well done.
0:30:43 > 0:30:45I'm thrilled to bits. I hoped I would be in the top half,
0:30:45 > 0:30:49so once we got into the top half and they still hadn't said my name
0:30:49 > 0:30:51I kept thinking, "Oh, maybe I've done better than I thought I had."
0:30:51 > 0:30:54I'll happily take fourth this week, there were a lot of good whirls.
0:30:54 > 0:30:57Tomorrow has to go better, otherwise...
0:31:00 > 0:31:01Yeah. Um...
0:31:03 > 0:31:06I don't know what to say. Just very embarrassing in there.
0:31:13 > 0:31:16When you look at the whole pack coming into the Showstopper,
0:31:16 > 0:31:17it's quite close. Good luck.
0:31:17 > 0:31:19Good luck, good luck!
0:31:19 > 0:31:21Now, Selasi, what happened in the technical?
0:31:21 > 0:31:22He's suddenly last.
0:31:22 > 0:31:23He's in a little bit of trouble
0:31:23 > 0:31:25and I would put Louise down there as well.
0:31:25 > 0:31:27I shall not forget those sheep.
0:31:27 > 0:31:29They were different thicknesses.
0:31:29 > 0:31:31And, dare I say it, Val?
0:31:31 > 0:31:34I wasn't impressed with the ice cream biscuits.
0:31:34 > 0:31:37It's really difficult to see who's going to go at the moment.
0:31:37 > 0:31:39Likewise for Star Baker, I think Kate has to go up there,
0:31:39 > 0:31:41I think she won the Technical.
0:31:41 > 0:31:44Engineer Andrew did those precision bee biscuits.
0:31:44 > 0:31:47They looked absolutely perfect.
0:31:47 > 0:31:50It was such a sadness when you got into the biscuit - it was soft.
0:31:50 > 0:31:52But he did come fourth in the technical.
0:31:52 > 0:31:54He could have a blinding day today.
0:31:54 > 0:31:56And Candice, actually, her biscuits tasted good.
0:31:56 > 0:31:58She did make 48 biscuits rather than 24.
0:31:58 > 0:32:01We'll just have to see how they do in the Showstopper.
0:32:01 > 0:32:04SHE EXHALES
0:32:08 > 0:32:11Bakers, welcome to your Showstopper day.
0:32:11 > 0:32:14Now, Paul and Mary would love you
0:32:14 > 0:32:17to make a 3-D gingerbread story.
0:32:17 > 0:32:21Now, this gingerbread story should say something about you.
0:32:21 > 0:32:24It should be at least 30cm high,
0:32:24 > 0:32:28there should also be eight characters or objects,
0:32:28 > 0:32:32but don't do you and Paul on a big night out with all his friends,
0:32:32 > 0:32:35because that's only two characters. THEY LAUGH
0:32:35 > 0:32:38You've got four hours on the clock.
0:32:38 > 0:32:40On your marks, get set, bake.
0:32:45 > 0:32:48I want to prove that I deserve my place here.
0:32:48 > 0:32:53Everybody wants to do their best, and I'm going to do my best as well.
0:32:53 > 0:32:55I think it is pretty wide open, so
0:32:55 > 0:32:59I want to try and get this really, really right.
0:33:01 > 0:33:04Creating a scene out of gingerbread,
0:33:04 > 0:33:07it's got to be strong enough to stand up and we've got to enjoy
0:33:07 > 0:33:09eating it, that's the main thing.
0:33:10 > 0:33:12I've made gingerbread before at Christmas time - houses.
0:33:12 > 0:33:15Now, to be honest, they're probably still there in February.
0:33:15 > 0:33:18So if they start collapsing, they've got the recipe wrong.
0:33:20 > 0:33:22I'm doing a traditional gingerbread.
0:33:22 > 0:33:24I've been making it for more than 40 years,
0:33:24 > 0:33:28but it's the one my children always loved and I still make it.
0:33:28 > 0:33:32Val's trusted gingerbread recipe will celebrate her family's roots.
0:33:32 > 0:33:33A pit for Yorkshire,
0:33:33 > 0:33:34windmill for Holland and the
0:33:34 > 0:33:36Empire State Building for New York,
0:33:36 > 0:33:38plus a biscuit version
0:33:38 > 0:33:39of her sister Susan.
0:33:39 > 0:33:42You had a bit of a problem with those cones and you didn't finish.
0:33:42 > 0:33:45Yes. So, you really got to finish this time.
0:33:45 > 0:33:47I really want you to nail this one for us.
0:33:47 > 0:33:50Let's stop talking then. She's only got four hours.
0:33:50 > 0:33:52Thank you. Thank you.
0:33:52 > 0:33:55Four hours sounds like a lot, but it goes by in a flash in the tent.
0:33:58 > 0:34:01Louise, tell us all about your story.
0:34:01 > 0:34:03Today, I'm making a gingerbread wedding.
0:34:03 > 0:34:05I'm going to get married next year,
0:34:05 > 0:34:09so I've chosen a church in West Wales which is very simple,
0:34:09 > 0:34:11but very old and beautiful.
0:34:11 > 0:34:14So I'm going to try and put that together today
0:34:14 > 0:34:18with a bride and groom and five gravestones. Hang on...
0:34:18 > 0:34:21Gravestones? Well, they're outside the church.
0:34:21 > 0:34:24I'm having a couple of zombies as my bridesmaids. Brilliant.
0:34:24 > 0:34:27Bride-to-be Louise will make gingerbread flavoured
0:34:27 > 0:34:28with orange and spices.
0:34:28 > 0:34:30Her church will be rendered with white icing
0:34:30 > 0:34:31and have a liquorice roof,
0:34:31 > 0:34:33a perfect place for her to get married.
0:34:33 > 0:34:35It's my wedding day,
0:34:35 > 0:34:40so it's got to come out, hasn't it? It's got to be right.
0:34:41 > 0:34:45In a bid to stay in the tent, Louise isn't the only one going to church.
0:34:46 > 0:34:47Growing up back in Ghana,
0:34:47 > 0:34:51this is similar to the church I used to go to when I was a kid.
0:34:51 > 0:34:53My mum would be proud.
0:34:54 > 0:34:57Selasi's boyhood church will have stained-glass windows
0:34:57 > 0:34:59made with melted boiled sweets.
0:34:59 > 0:35:00He's the only baker not using
0:35:00 > 0:35:02treacle or golden syrup
0:35:02 > 0:35:03to make his gingerbread.
0:35:03 > 0:35:08My recipe is honey, so it's very different from the rest.
0:35:08 > 0:35:11Everyone else is making a more traditional gingerbread.
0:35:11 > 0:35:13It's one of the oldest biscuits,
0:35:13 > 0:35:17dating back hundreds of years with a basis of liquid and dry sugars,
0:35:17 > 0:35:20butter, flour and ground ginger.
0:35:20 > 0:35:23The key to my gingerbread is probably getting a good structure
0:35:23 > 0:35:25to it, so it doesn't have any eggs in it.
0:35:25 > 0:35:26Well, I'm not using eggs in this,
0:35:26 > 0:35:28cos I just find when you're constructing gingerbread,
0:35:28 > 0:35:30it doesn't hold as well.
0:35:30 > 0:35:31I'm going to add eggs.
0:35:31 > 0:35:34I just find that this works better for me, so...
0:35:34 > 0:35:36Jane is building...Hastings -
0:35:36 > 0:35:37where she was born
0:35:37 > 0:35:38and her grandad owned a bakery.
0:35:38 > 0:35:40To recreate the seaside town,
0:35:40 > 0:35:41she'll make a boat, net sheds,
0:35:41 > 0:35:43fishing towers and a beach.
0:35:43 > 0:35:47It's a damp day, who knows, we could have the Leaning Tower of Hastings.
0:35:50 > 0:35:53Do you know that somebody else in the room is also doing a church?
0:35:53 > 0:35:56Oh, they are, are they? Yes. What church are they doing? OK, so,
0:35:56 > 0:35:58eyes left.
0:35:59 > 0:36:01He's doing a church as well? He's doing a church as well.
0:36:01 > 0:36:04Does that worry you? No. Good girl.
0:36:06 > 0:36:09While some of the bakers are off to church...
0:36:09 > 0:36:12I am making a gingerbread pub.
0:36:12 > 0:36:14It is because I was brought up in a pub.
0:36:14 > 0:36:18This is going to be my sticky ginger cake for my sticky ginger carpet.
0:36:18 > 0:36:22Excellent. Because the carpet was always sticky in the pub. Always.
0:36:22 > 0:36:25Candice will use three types of gingerbread to build
0:36:25 > 0:36:27her replica King William pub.
0:36:27 > 0:36:28A traditional biscuit
0:36:28 > 0:36:29for the walls and roof,
0:36:29 > 0:36:31sticky ginger for the carpet
0:36:31 > 0:36:32and ginger thins to make her bar,
0:36:32 > 0:36:34dartboard and locals.
0:36:34 > 0:36:36I'm going to do a pool table...
0:36:36 > 0:36:39Are you going to have an old guy sitting at the bar?
0:36:39 > 0:36:43Yeah, well... Propping. ..potentially, potentially. Got to.
0:36:43 > 0:36:46Dog? Pub dog? Our dog, yeah, he's going to be in the pub as well.
0:36:46 > 0:36:49Pork scratchings? You're being very ambitious again. I know.
0:36:49 > 0:36:51Just try and get it all finished.
0:36:51 > 0:36:52I will do. I'm on it.
0:36:52 > 0:36:54I've got this. I've got this today.
0:36:54 > 0:36:58So, I've got 11 pieces on the house, two reindeers,
0:36:58 > 0:37:00a sleigh which has two parts and two parts in the middle,
0:37:00 > 0:37:03two trees, Santa.
0:37:03 > 0:37:05Now I am thinking about it, it sounds quite a bit, actually.
0:37:05 > 0:37:07Through the medium of traditional gingerbread,
0:37:07 > 0:37:09Michael is aiming to relive
0:37:09 > 0:37:11a childhood dream that came true -
0:37:11 > 0:37:13the day he met Santa in Lapland.
0:37:13 > 0:37:16Oh, Michael, look, and you saw a real reindeer.
0:37:16 > 0:37:18Yeah. That's me making gingerbread.
0:37:18 > 0:37:21Little were you to know, Michael... Exactly.
0:37:21 > 0:37:23..as you made gingerbread there...
0:37:23 > 0:37:25How old were you, nine? Nine.
0:37:25 > 0:37:29..that you'd be here, 19... Making gingerbread.
0:37:29 > 0:37:32..making gingerbread. Do you still believe in Santa Claus?
0:37:32 > 0:37:33Of course. Who doesn't?
0:37:35 > 0:37:39Most of the bakers have opted for a single flavour of gingerbread,
0:37:39 > 0:37:40but not Kate.
0:37:40 > 0:37:44This one's made with dark muscovado sugar and cloves.
0:37:44 > 0:37:46This one's just ginger and this one's got some cardamom
0:37:46 > 0:37:48and lemon in it. Sounds fun.
0:37:48 > 0:37:52Kate will use her three gingerbreads to build a Brownie camp,
0:37:52 > 0:37:53featuring her daughters Rebecca
0:37:53 > 0:37:55and Lucy and their troop, watched
0:37:55 > 0:37:57over by a swooping brown owl.
0:37:57 > 0:37:59What is the promise badge?
0:37:59 > 0:38:00Oh, I promise... Hang on.
0:38:00 > 0:38:02BOTH: I promise on my honour to do my best...
0:38:02 > 0:38:05To do my duty to God and the Queen.
0:38:05 > 0:38:08And to make a really good gingerbread construction
0:38:08 > 0:38:10in the Bake Off. Absolutely! THEY LAUGH
0:38:10 > 0:38:12Were you a Brownie, Paul? No.
0:38:12 > 0:38:14Were you ever a Beaver, Paul? No.
0:38:14 > 0:38:17I think you'll be awarded the baker's badge for this.
0:38:17 > 0:38:20The baker's badge, absolutely. I've got a good feeling.
0:38:20 > 0:38:22The bakers face an epic task...
0:38:23 > 0:38:27..creating a multifaceted gingerbread flat pack.
0:38:27 > 0:38:30Got all the tools. They need to work efficiently...
0:38:31 > 0:38:33Oops! Short.
0:38:33 > 0:38:36..otherwise they won't have enough time to bake, cool,
0:38:36 > 0:38:39assemble and ice their stories.
0:38:39 > 0:38:42My main concern is getting all the large bits done.
0:38:42 > 0:38:45Candice has a few added extras to finish
0:38:45 > 0:38:46before opening time at the pub.
0:38:48 > 0:38:53I'm making a lime green jelly to go on top of my pool table.
0:38:53 > 0:38:58My little brother used to play pool all the time and, like,
0:38:58 > 0:39:00even when he could barely see over the top.
0:39:00 > 0:39:04I'm doing quite a high structure and I think it needs, therefore,
0:39:04 > 0:39:06to be able to hold a lot of weight.
0:39:06 > 0:39:09Tom's peak of gingerbread tells a tale of him
0:39:09 > 0:39:10and his best mate, Pod, getting
0:39:10 > 0:39:12dangerously lost up a mountain.
0:39:12 > 0:39:13He's hoping his maths
0:39:13 > 0:39:15is better than his geography.
0:39:15 > 0:39:18If it falls over, you can blame my Year Nine maths teacher...
0:39:19 > 0:39:22..cos I've worked out the angles and they should stand up
0:39:22 > 0:39:23as a perfect pyramid.
0:39:23 > 0:39:25Hello, Andrew. Morning!
0:39:25 > 0:39:28Right, can you tell us all about your gingerbread, please?
0:39:28 > 0:39:31Yes. The structural bit of it, hopefully, plays to my strengths.
0:39:31 > 0:39:33Yeah. Where are your schematics then for this?
0:39:33 > 0:39:36So, this was an original... I was only joking.
0:39:36 > 0:39:39I've had to simplify it to just 37 elements. 37?
0:39:39 > 0:39:4237 elements? For the scene, yeah.
0:39:42 > 0:39:45Andrew's student days punting on the river at Cambridge University
0:39:45 > 0:39:47are brought to live in biscuit form.
0:39:47 > 0:39:49He'll build a boat, bike, swans
0:39:49 > 0:39:51and biscuit bridge which will be
0:39:51 > 0:39:53a feat of gingerbread engineering.
0:39:54 > 0:39:56Can I just ask, how is the platypus going to feature?
0:39:56 > 0:39:58Well, you say that,
0:39:58 > 0:40:01but that's the outline which is then going to have the bike piped on.
0:40:01 > 0:40:03Oh, it's a bicycle. I'm sorry.
0:40:03 > 0:40:05I did get attacked once... We'll leave you to it.
0:40:05 > 0:40:08Good luck, mate. OK, cheers, yeah, lots to do. 37 pieces!
0:40:08 > 0:40:10I'm fine with the flavours and the way it tastes,
0:40:10 > 0:40:12it's just the look that I'm really concerned about.
0:40:12 > 0:40:14Is it going to stand up, is it going to fall down?
0:40:14 > 0:40:17Remembering a family holiday in the Big Apple,
0:40:17 > 0:40:18Benjamina is going downtown.
0:40:18 > 0:40:20Heated with stem ginger,
0:40:20 > 0:40:23her centrepiece will be the world-famous Chrysler Building.
0:40:23 > 0:40:25There's more than three stages on the actual building,
0:40:25 > 0:40:29but I couldn't do that many, so I've scaled it down a bit.
0:40:29 > 0:40:31I'm making the Empire State.
0:40:32 > 0:40:34This is an insane thing to do,
0:40:34 > 0:40:36to try and get the right number of windows and floors.
0:40:39 > 0:40:42Three bakers have taken to a spot of window glazing.
0:40:42 > 0:40:47I'm using boiled sweets, cos I'm going for a stained-glass effect.
0:40:47 > 0:40:50I'm just filling in my windows.
0:40:52 > 0:40:57I want a nice effect on the windows to give it a bit extra.
0:40:57 > 0:41:00Each individual gingerbread piece must now be baked to perfection.
0:41:00 > 0:41:02This is it.
0:41:02 > 0:41:06And with so many pieces to go in and out of the oven,
0:41:06 > 0:41:08the bakers have to get a move-on.
0:41:11 > 0:41:12I'm going to start with nine minutes.
0:41:12 > 0:41:14So I've baked them for about 12 minutes
0:41:14 > 0:41:16and I want them to be quite crisp,
0:41:16 > 0:41:18not too soft. If not, when I'm putting it together,
0:41:18 > 0:41:20it'll all just fall apart.
0:41:20 > 0:41:22I don't want to overdo it.
0:41:22 > 0:41:25There we go. My first building.
0:41:25 > 0:41:28So, the inspiration is a time when my grandad took me
0:41:28 > 0:41:31to a Christmas fairground.
0:41:31 > 0:41:34Rav's made a dark gingerbread with a base of molasses, and
0:41:34 > 0:41:38nestled amid his gingerbread forest will be the star attraction.
0:41:38 > 0:41:40This Ferris wheel, I've practised twice.
0:41:40 > 0:41:42The first time, it just kind of all collapsed,
0:41:42 > 0:41:44which is not what I want to happen today.
0:41:44 > 0:41:46I need to have a look in the oven.
0:41:46 > 0:41:49Timing the bake for structural gingerbread
0:41:49 > 0:41:50couldn't be more crucial.
0:41:53 > 0:41:54Another minute.
0:41:54 > 0:41:55If it's removed too soon,
0:41:55 > 0:41:58the biscuit will not hold its shape.
0:41:58 > 0:42:01And no-one wants a gingerbread story with an unhappy ending.
0:42:01 > 0:42:03HE SIGHS
0:42:09 > 0:42:13Another minute. It's coming out in 17 seconds.
0:42:17 > 0:42:22It is an old church so the render's not completely smooth on it.
0:42:22 > 0:42:23I'm happy with this piece.
0:42:25 > 0:42:28It's good so far. I need it to come out the oven.
0:42:28 > 0:42:31It's quite difficult, cos you've got lots of different batches
0:42:31 > 0:42:33and you're trying to keep track of them all,
0:42:33 > 0:42:36"Has it been in for five minutes or four minutes or three minutes?"
0:42:36 > 0:42:37You've got to use your eye.
0:42:37 > 0:42:38That's my pool table top.
0:42:38 > 0:42:43My fixtures and my people are just about done.
0:42:43 > 0:42:44I need to do...
0:42:45 > 0:42:47..two more big trees.
0:42:48 > 0:42:51There is going to be a tourist with a camera on the bridge
0:42:51 > 0:42:53and then there's going to be three swans.
0:42:55 > 0:42:57I think I can smell burning.
0:42:58 > 0:42:59Can you smell burning?
0:43:06 > 0:43:08Look how burnt it is. All looks a mess.
0:43:08 > 0:43:10I'm actually going to dust it with icing sugar
0:43:10 > 0:43:12to cover some of the sins.
0:43:13 > 0:43:16Bakers, you've got two hours until we feast
0:43:16 > 0:43:18on your gingerbread structures.
0:43:18 > 0:43:22I've never seen so much gingerbread in my life. In my life.
0:43:22 > 0:43:24Having found out what the bakers are doing...
0:43:24 > 0:43:26I mean, they're out there, aren't they?
0:43:26 > 0:43:30From Andrew with his bridge to Louise with her church...
0:43:30 > 0:43:32Every one is different.
0:43:32 > 0:43:33The children are cooked now.
0:43:33 > 0:43:37And some of them are doing a little bit too much. Yeah, I agree.
0:43:37 > 0:43:40I mean, Candice, she's done the carpet, the pool table,
0:43:40 > 0:43:42there's so many elements in that.
0:43:42 > 0:43:44The one I'm a little bit worried about is Val.
0:43:44 > 0:43:46A little bit? I'm extremely worried about Val.
0:43:46 > 0:43:48She's been so ambitious.
0:43:48 > 0:43:50I don't think she'll get completed.
0:43:50 > 0:43:53I hope so. I hope so, it would be nice.
0:43:53 > 0:43:56I'm really up against time at the moment.
0:43:56 > 0:43:59You can see what this scenario is going to be, can't you?
0:43:59 > 0:44:01Large arch - tick. Mini arch - double tick.
0:44:01 > 0:44:02Walkway - no tick.
0:44:02 > 0:44:05Handrail... Oh, no, there should be a tick on the walkway.
0:44:05 > 0:44:08Give me the pencil. Am I allowed to? On the walkway? Yeah, the walkway's
0:44:08 > 0:44:10just come out, actually. Oh, that feels good.
0:44:10 > 0:44:12That's all the ticks done. So now it's the construction.
0:44:12 > 0:44:14Yeah, now the construction.
0:44:15 > 0:44:18Just one hour to go.
0:44:18 > 0:44:21I'm making caramel to make glue. I'm using royal icing for my glue.
0:44:21 > 0:44:23It's not actually holding any weight, it's more just there
0:44:23 > 0:44:26to prevent the bits falling away from each other.
0:44:26 > 0:44:29Now, Val, I don't in any way want to put the wind up you...
0:44:29 > 0:44:33I know. ..but you've got considerably less than an hour...
0:44:33 > 0:44:36Yeah. ..and quite a lot to do, I'm thinking. Yeah.
0:44:36 > 0:44:38OK, tell me what you've got to do. She's gone.
0:44:38 > 0:44:42I've got to make some icing... OK, good. Icing, yeah.
0:44:42 > 0:44:44..which is to glue the house together.
0:44:44 > 0:44:46Shepherding you, Val, shepherding you. Thank you.
0:44:46 > 0:44:50And then I have got to pipe on here.
0:44:50 > 0:44:53Remember, time waits for no lady or man. No.
0:44:53 > 0:44:56ALARM BEEPS Exactly. Yeah.
0:44:56 > 0:44:58Fear is the mind killer.
0:44:58 > 0:45:00You've just got to go for it and trust.
0:45:00 > 0:45:04You can practice as much as you like, but one little slip can,
0:45:04 > 0:45:06like, your structure can just collapse.
0:45:18 > 0:45:21I could do with a few more things to prop it up with, really.
0:45:25 > 0:45:27SHE GASPS
0:45:32 > 0:45:34Just don't want to touch that now.
0:45:34 > 0:45:36It normally works first time in practice,
0:45:36 > 0:45:41but this hasn't worked at all here, which I'm really annoyed about.
0:45:43 > 0:45:47VAL GASPS She's broken. No!
0:45:53 > 0:45:55She's kind of holding.
0:45:55 > 0:45:56But she's not.
0:46:15 > 0:46:18I can't believe this has happened to me.
0:46:18 > 0:46:20I've had a complete and utter disaster.
0:46:23 > 0:46:26OK, builders, bakers, candlestick makers,
0:46:26 > 0:46:29you've got ten minutes left on this Showstopper.
0:46:29 > 0:46:32Ten minutes to go. I'm just trying to get stuff out.
0:46:32 > 0:46:34I don't care what they look like.
0:46:36 > 0:46:37I am not giving in.
0:46:40 > 0:46:42Santa hasn't gone as well as I wanted.
0:46:47 > 0:46:49Oh, bother it.
0:46:49 > 0:46:50Oops.
0:46:53 > 0:46:55My pool table top.
0:46:58 > 0:46:59This is me.
0:47:04 > 0:47:06Oh, you're kidding me!
0:47:06 > 0:47:08At least the bikes are all right.
0:47:11 > 0:47:12Gosh, I hate gingerbread.
0:47:14 > 0:47:16So not happy.
0:47:19 > 0:47:21It's actually quite shameful, what I've done.
0:47:27 > 0:47:31Bakers, time is very much up.
0:47:31 > 0:47:34Please stop whatever you're doing.
0:47:34 > 0:47:36Step away from your creations.
0:47:37 > 0:47:39CANDICE: Louise, I'm so sorry.
0:47:39 > 0:47:42I can't believe that's just happened to me. That's amazing.
0:47:42 > 0:47:44Any supports that you're using, please take them away.
0:47:44 > 0:47:46I'm so sorry to have... It's going to fall.
0:47:46 > 0:47:48SHE GASPS ..to tell you that, bakers.
0:47:48 > 0:47:51It's collapsed, it's just collapsed this minute.
0:47:51 > 0:47:54Have I got to leave it? I'm afraid you have to leave it, Val.
0:47:56 > 0:47:58It's not as bad as mine, Val. Damn it.
0:47:58 > 0:48:01OK, bakers, if you'd like to leave the tent.
0:48:13 > 0:48:16Andrew, can you bring up your gingerbread story, please?
0:48:16 > 0:48:18I'm just going to come up very slowly cos it's got
0:48:18 > 0:48:20some wobbly bits on the top.
0:48:29 > 0:48:31This is my Punting In Cambridge gingerbread story.
0:48:31 > 0:48:35So quite often, especially after we finished exam season,
0:48:35 > 0:48:36it was quite nice to go punting.
0:48:36 > 0:48:38So that's me, asleep in the punt.
0:48:38 > 0:48:41The overall effect is absolutely brilliant.
0:48:41 > 0:48:42I love the detail.
0:48:42 > 0:48:45You know, you've added colour, it's sharp, it's clean, it's neat.
0:48:45 > 0:48:47Height-wise...
0:48:49 > 0:48:50Yes, absolutely.
0:48:54 > 0:48:55And it does crumble.
0:48:57 > 0:48:58Hm.
0:49:01 > 0:49:02(Flavour.)
0:49:03 > 0:49:06It reminds me of my mum's ginger biscuits.
0:49:06 > 0:49:08In a good way? That's a good thing.
0:49:08 > 0:49:12Oh, great. Tastes lovely. Tastes really good.
0:49:12 > 0:49:14I think you should be very proud of that.
0:49:14 > 0:49:17It's all very enchanting and I think you've executed it very well.
0:49:17 > 0:49:19Thank you very much. Well done, Andrew.
0:49:29 > 0:49:32So is this your family? It's in a bit of a mess. Yes, it is. OK.
0:49:32 > 0:49:35Oh, Is that the Statue of Liberty hanging out the side? Yes, yes.
0:49:35 > 0:49:38Bless her, she gave up. I love it. BAKERS LAUGH
0:49:38 > 0:49:40I can see that.
0:49:40 > 0:49:43I love the relief work on the Empire State.
0:49:43 > 0:49:45Thank you. I think that's very clever.
0:49:45 > 0:49:48It would have been nice, a little bit of piping,
0:49:48 > 0:49:50it just needs a bit more finish.
0:49:50 > 0:49:53We've had a problem with finishing before, haven't we?
0:49:53 > 0:49:57So, who's this? That's Susan, my sister. Susan.
0:50:02 > 0:50:03The spice is coming through,
0:50:03 > 0:50:05little warming effect from the ginger
0:50:05 > 0:50:07and I think your sister tastes lovely.
0:50:07 > 0:50:09Yeah, your sister's absolutely scrumptious.
0:50:09 > 0:50:11She'll be very pleased to know that.
0:50:15 > 0:50:17It's a bit messy, if I'm honest.
0:50:17 > 0:50:18Quite messy.
0:50:22 > 0:50:23It's a very nice gingerbread.
0:50:23 > 0:50:25It's a shame about the decoration. Yeah, it is.
0:50:34 > 0:50:37Yeah, it's quite artistic.
0:50:37 > 0:50:39I'm fascinated to see what it's going to taste like.
0:50:43 > 0:50:46It's a very nice gingerbread. It's nicely spiced.
0:50:46 > 0:50:47It's a good biscuit, thank you.
0:50:53 > 0:50:56You have done beautiful piping round
0:50:56 > 0:50:58and you've done it exceedingly well.
0:50:58 > 0:51:00I think it's absolutely lovely. Thank you.
0:51:00 > 0:51:03It better taste good. Fingers crossed.
0:51:03 > 0:51:05Right, you've got three types of gingerbread.
0:51:11 > 0:51:13I'm struggling to find the ginger.
0:51:13 > 0:51:15Yeah. And it's quite soft as well.
0:51:15 > 0:51:18It doesn't have that snap that I would expect from a gingerbread.
0:51:29 > 0:51:32It's spicy, the ginger's coming through, it's absolutely fine.
0:51:32 > 0:51:35The problem is that it is a soft gingerbread.
0:51:35 > 0:51:36Yeah, sorry. Thank you.
0:51:40 > 0:51:43Did it go to plan? Absolutely not.
0:51:47 > 0:51:50Clove, it's quite strong. OK.
0:51:50 > 0:51:53What that does, it kids you into thinking it's burnt.
0:51:53 > 0:51:54Is it burnt? It may be.
0:52:01 > 0:52:04The story is my trip to Lapland
0:52:04 > 0:52:05for Santa's workshop.
0:52:05 > 0:52:08This is Father Christmas? Yeah.
0:52:08 > 0:52:11Didn't really turn out as Santa's workshop, in the end.
0:52:11 > 0:52:13Probably Santa's workshop from hell.
0:52:13 > 0:52:16HE LAUGHS NERVOUSLY
0:52:16 > 0:52:20I wouldn't give top marks to the actual piping. No.
0:52:20 > 0:52:22CRUNCHING Crispy.
0:52:24 > 0:52:26It's a very good flavour, it's nice and spicy,
0:52:26 > 0:52:28the ginger's coming through.
0:52:28 > 0:52:31That's the best gingerbread so far.
0:52:31 > 0:52:32That is absolutely gorgeous.
0:52:32 > 0:52:34Thank you. Fantastic flavours,
0:52:34 > 0:52:36warmth coming through from the ginger.
0:52:36 > 0:52:39I just think the overall effect is too simplistic for me. Yeah.
0:52:39 > 0:52:41But the biscuit is beautiful.
0:52:48 > 0:52:49It is quite crisp.
0:52:50 > 0:52:53Not a lot of ginger coming through.
0:52:53 > 0:52:55I think overall the design is excellent.
0:52:55 > 0:52:58For me, being the Gingerbread Challenge,
0:52:58 > 0:53:00I'd like to taste the ginger. Yeah.
0:53:01 > 0:53:03Louise, please bring up your gingerbread story.
0:53:03 > 0:53:04I'll give you a hand.
0:53:12 > 0:53:14It was my gingerbread wedding,
0:53:14 > 0:53:17but it's turned into an absolute disaster.
0:53:17 > 0:53:19I didn't want to bring it up, but I have to. I'm so sorry for you
0:53:19 > 0:53:22and your future husband. I know. It doesn't bode well, does it?
0:53:22 > 0:53:25Maybe don't get married in that church, Louise,
0:53:25 > 0:53:26just in case. No, no.
0:53:26 > 0:53:29It's unfortunate, but I think we need to try the biscuit.
0:53:34 > 0:53:35You certainly know it's ginger.
0:53:35 > 0:53:37The balance is there, it's nice
0:53:37 > 0:53:39and crispy in there as well which is good.
0:53:39 > 0:53:42It's just unfortunate that we've had a bit of a turmoil.
0:53:42 > 0:53:44Very unfortunate, Mary. Sorry.
0:53:44 > 0:53:47Candice, will you bring up your gingerbread story, please?
0:53:47 > 0:53:50Do you need a hand, love? Yeah, can you come and grab my jugs, please?
0:54:03 > 0:54:05I think the overall effect is beautiful.
0:54:05 > 0:54:06You've showed us so many skills,
0:54:06 > 0:54:10good piping and I'm dying to know what's inside. OK.
0:54:12 > 0:54:15Look! There's my brother at the pool table,
0:54:15 > 0:54:16my mum and dad behind the bar.
0:54:16 > 0:54:18Aw!
0:54:18 > 0:54:19I think the idea is fantastic and
0:54:19 > 0:54:22even down to the sticky ginger cake carpet.
0:54:22 > 0:54:23Who wants to eat some carpet?
0:54:23 > 0:54:25I'll eat a bit of carpet.
0:54:26 > 0:54:28Oh, yeah.
0:54:29 > 0:54:31Great ginger cake that one, actually. Great.
0:54:31 > 0:54:33Very, very good. Thank you.
0:54:33 > 0:54:35Now we're into the structure of the whole pub.
0:54:37 > 0:54:39Got a little bit of crisp, a little bit of bite to it.
0:54:39 > 0:54:42The spices are coming through and they're ginger.
0:54:42 > 0:54:44I think it's superb. Thank you.
0:54:44 > 0:54:47I think it's smashing. Thank you. Well done.
0:54:49 > 0:54:53Now, we had some issues in this Showstopper.
0:54:53 > 0:54:55Who's in trouble, do you think?
0:54:55 > 0:54:57Well, I think Val, she struggled on the Signature
0:54:57 > 0:54:59with her ice cream cone, she was fifth, however,
0:54:59 > 0:55:01in the Technical, which lifted her up. Yeah.
0:55:01 > 0:55:04But then in the Showstopper, it's all come home to roost again.
0:55:04 > 0:55:08But the whole thing's collapsed and, likewise, talking about collapsing,
0:55:08 > 0:55:11Louise. Struggled with her sheep in the Signature. Yeah.
0:55:11 > 0:55:14She was tenth in the Technical. And then the Showstopper,
0:55:14 > 0:55:17there was huge problems with. Everything went wrong for Louise.
0:55:17 > 0:55:20So who do you think's in contention for Star Baker?
0:55:20 > 0:55:21I think one of them is Candice.
0:55:21 > 0:55:23I think she's done phenomenally well.
0:55:23 > 0:55:25I really didn't think that she'd get anywhere near finished.
0:55:25 > 0:55:29I think Andrew, the flavour that he got, how neat it was.
0:55:29 > 0:55:31I thought he did really well.
0:55:31 > 0:55:34So, decisions have to be made. Are you in agreement?
0:55:34 > 0:55:37I've got my idea, but I need to talk to Paul about it.
0:55:37 > 0:55:40Go to your tent, my loves, and see if you concur.
0:55:46 > 0:55:51Now, this week, I've got to play good cop and bad cop.
0:55:51 > 0:55:53Let's start with the positive side of things.
0:55:53 > 0:55:58Now, Paul and Mary have decided that the award of Star Baker this week
0:55:58 > 0:56:02goes to somebody who proved to us all that a tacky,
0:56:02 > 0:56:08old pub carpet could taste simply divine.
0:56:08 > 0:56:12Candice, you are this week's Star Baker, huge congratulations.
0:56:12 > 0:56:13Well done.
0:56:15 > 0:56:18Which leads me onto the difficult bit.
0:56:20 > 0:56:26We're really, truly sad and sorry to say goodbye this week to...
0:56:30 > 0:56:35..Louise. We'll be so sad not to have you with us next week,
0:56:35 > 0:56:37but well done. Thank you.
0:56:37 > 0:56:39MEL WHISPERS
0:56:39 > 0:56:41'Biscuits aren't my thing.'
0:56:41 > 0:56:43I came, I tried, I've had a disaster,
0:56:43 > 0:56:45I'm accepting it, I'm going home.
0:56:48 > 0:56:51Poor Louise, she had a disastrous day,
0:56:51 > 0:56:54but full marks for carrying it off with a big smile.
0:56:56 > 0:56:59I really did think I was heading for home.
0:56:59 > 0:57:01In fact, I nearly went and said, "Are you sure?"
0:57:01 > 0:57:03Well done!
0:57:03 > 0:57:05I think Candice has done phenomenally well,
0:57:05 > 0:57:08she stepped so far ahead of the pack in the Showstopper,
0:57:08 > 0:57:11there was only one winner and when I spoke to Mary at the end,
0:57:11 > 0:57:13we both said it at the same time - Candice.
0:57:13 > 0:57:14Thank you so much.
0:57:14 > 0:57:16That pub was brilliant.
0:57:16 > 0:57:18We'll remember it forever.
0:57:18 > 0:57:22Mum and Dad are going to be really proud because that was them,
0:57:22 > 0:57:27that was my childhood and there it was in a little box that apparently
0:57:27 > 0:57:30looked and tasted Star Baker-worthy.
0:57:31 > 0:57:34Next time... SHE FAKE CRIES
0:57:34 > 0:57:36..can anyone survive...
0:57:36 > 0:57:38the toughest Bread Week Challenges...
0:57:38 > 0:57:41I could really do with another oven. ..Paul has ever put together...
0:57:41 > 0:57:43You're making a right pig's ear, though, aren't you?
0:57:43 > 0:57:45..with a Signature... It's like wallpaper paste.
0:57:45 > 0:57:47..that should be sweet... I'm not going to eat it.
0:57:47 > 0:57:49..a steamy Technical... They've gone huge.
0:57:49 > 0:57:51..and the closest Showstopper ever.
0:57:51 > 0:57:54There's a lot riding on this for many people in this tent.
0:57:57 > 0:57:58Disaster.