0:00:02 > 0:00:04It's week six and we feel like Snow White because there are seven bakers
0:00:04 > 0:00:07- about to beaver away in that tent. - We've got Flaky, Bakey,
0:00:07 > 0:00:10Little-bit-shaky, Achy, Cakey, Awful-lot-at-stakey.
0:00:10 > 0:00:13- And...- And Andrew.- Welcome to...
0:00:13 > 0:00:14- BOTH:- The Great British Bake Off.
0:00:14 > 0:00:17Last time, it was pastry...
0:00:17 > 0:00:19That was meant to happen.
0:00:19 > 0:00:20I've only got 11 in there.
0:00:20 > 0:00:22That's left over.
0:00:22 > 0:00:24Oh, my word! The oven wasn't on.
0:00:24 > 0:00:27..and, after getting herself into a fine filo mess...
0:00:27 > 0:00:31This is why life is too short to make filo pastry. Buy it.
0:00:31 > 0:00:34This really does look more like shortcrust pastry
0:00:34 > 0:00:36than filo, I'm afraid.
0:00:36 > 0:00:37..it was Val who was sent home.
0:00:37 > 0:00:40I wasn't surprised, I reached my limit.
0:00:40 > 0:00:42Despite Rav's miraculous comeback...
0:00:42 > 0:00:44Beautifully proportioned, lovely and crispy.
0:00:44 > 0:00:46..and Jane's best efforts...
0:00:46 > 0:00:49- They taste amazing. - It's absolutely delicious.
0:00:49 > 0:00:52..it was Candice's pair of perfect amuse-bouche...
0:00:52 > 0:00:54- Ten out of ten. - Thank you very much.
0:00:54 > 0:00:58..that earned her Star Baker for the second time.
0:00:58 > 0:00:59Now, for the first time ever,
0:00:59 > 0:01:03Bake Off is turning to nature in Botanical week.
0:01:03 > 0:01:05A citrus meringue...
0:01:05 > 0:01:06Mine is so wet.
0:01:06 > 0:01:07..with a twist.
0:01:07 > 0:01:08Looks horrendous.
0:01:08 > 0:01:10A leafy bread Technical...
0:01:10 > 0:01:13I've never been so stressed about dough in my life.
0:01:13 > 0:01:16..and a blooming three-tiered Showstopper.
0:01:16 > 0:01:18This is a complete mess.
0:01:18 > 0:01:20I don't do pretty with my bakes.
0:01:47 > 0:01:49This is my week, because it's Botanical week.
0:01:49 > 0:01:53It could almost have been made for me. Because I'm a gardener!
0:01:53 > 0:01:57And it will be crushing if I actually fail.
0:01:57 > 0:02:00It's one of those things where you kind of have to be a neat baker
0:02:00 > 0:02:04and I'm not the neatest of bakers, so we'll see how things go today.
0:02:04 > 0:02:08Botanical week, for me, I think, means things that are aromatic.
0:02:08 > 0:02:11It's not just about plants. Anything that grows goes.
0:02:16 > 0:02:18Good morning, bakers.
0:02:18 > 0:02:22Congratulations for making it thus far, all the way to Botanicals week.
0:02:22 > 0:02:25So this morning Paul and Mary would love you to make a very large
0:02:25 > 0:02:28citrus meringue pie big enough for us all to tuck in to.
0:02:28 > 0:02:32Now, this impressive pie should have perfect pastry,
0:02:32 > 0:02:34melt in the mouth meringue, and a citrusy filling.
0:02:34 > 0:02:37You have two hours on this challenge.
0:02:37 > 0:02:39- On your marks.- Get set. - BOTH:- Bake!
0:02:44 > 0:02:47Not feeling nervous about this challenge.
0:02:47 > 0:02:49I do like making meringue. I make it quite a bit.
0:02:49 > 0:02:52It's quite a humid day today, so we don't want it, like, deflating.
0:02:52 > 0:02:53We want it nice and stiff.
0:02:53 > 0:02:55Do you like my Botanical week top?
0:02:55 > 0:02:59Once every few years, this flower shirt comes out. This is the moment.
0:03:02 > 0:03:08Citrus meringue pie is something that, to me, is sheer heaven.
0:03:08 > 0:03:11Oranges, limes, lemons, grapefruit.
0:03:11 > 0:03:13They can use any of those flavours.
0:03:13 > 0:03:16I would like the meringue to be crisp.
0:03:16 > 0:03:20For me, the perfect way is to have it in the oven,
0:03:20 > 0:03:22you just set the top firm.
0:03:22 > 0:03:25It's about balancing sweetness in the meringue down
0:03:25 > 0:03:27with the sharpness from the actual curd -
0:03:27 > 0:03:30and carried in a beautifully crisp base.
0:03:30 > 0:03:33We're all familiar with a lemon meringue pie,
0:03:33 > 0:03:35but this challenge is a step up.
0:03:35 > 0:03:37The bakers can use anything that grows
0:03:37 > 0:03:39to put their twist on this classic.
0:03:39 > 0:03:41I've added some mandarin zest into the pastry
0:03:41 > 0:03:46because I'm having a mandarin curd for my citrus meringue pie.
0:03:46 > 0:03:48There's also going to be some tequila in there, as well!
0:03:48 > 0:03:52Most of the bakers are making a sweet shortcrust pastry.
0:03:52 > 0:03:54Some are even adding extra ingredients
0:03:54 > 0:03:56for maximum botanical taste.
0:03:56 > 0:03:58I just put some coconut flavouring in.
0:03:58 > 0:04:02So, this is stem ginger, and I'm putting it in my base.
0:04:02 > 0:04:06Sweet shortcrust pastry is made by rubbing together flour and butter
0:04:06 > 0:04:07until it resembles breadcrumbs,
0:04:07 > 0:04:10then adding eggs or water to bring the mixture together,
0:04:10 > 0:04:13and sugar for sweetness.
0:04:13 > 0:04:16Tom is trying something a little different.
0:04:16 > 0:04:18Not making a sweet pastry
0:04:18 > 0:04:20because I'm not a big fan of sweet pastry myself.
0:04:20 > 0:04:23So I've used pecans to give it
0:04:23 > 0:04:27an extra bit of savoury aromatic sweetness.
0:04:27 > 0:04:30The dough is then left to chill before rolling out.
0:04:30 > 0:04:33It rests, so the gluten relaxes, so it's not tough.
0:04:33 > 0:04:36You want it to be nice and short and crumbly.
0:04:37 > 0:04:41- Morning, Selasi.- Morning. - I love the botanical shirt.
0:04:41 > 0:04:43- Thank you very much.- It's great.
0:04:43 > 0:04:45Tell us about your citrus Meringue.
0:04:45 > 0:04:48I'm making a grapefruit, orange and mint meringue pie.
0:04:48 > 0:04:51And French meringue on top.
0:04:51 > 0:04:55Selasi is using a combination of red grapefruit and orange flavours
0:04:55 > 0:04:58to achieve the perfect sharpness for his curd.
0:04:58 > 0:05:01And he'll then decorate with fresh fruit on top of his French meringue.
0:05:01 > 0:05:04- How are you going to put that meringue on?- I'm piping it on top.
0:05:04 > 0:05:07I'm making sort of sharp edged kisses on top.
0:05:07 > 0:05:10- Sorry?- Haven't you ever had a sharp edged kiss?- What?
0:05:10 > 0:05:12Like a meringue kiss.
0:05:12 > 0:05:14I'm adding a bit of physalis.
0:05:14 > 0:05:16Not to say syphilis.
0:05:16 > 0:05:19- I call it phy-salis. - What do you say, Bez?
0:05:19 > 0:05:21- Cape gooseberries. - Cape gooseberries?
0:05:21 > 0:05:24Don't give too many sharp edged kisses, cos you will get physalis.
0:05:24 > 0:05:25HE LAUGHS
0:05:25 > 0:05:29Mary liked my shirt. I kind of like her top, actually, it's quite nice.
0:05:29 > 0:05:32Paul should have worn a floral shirt.
0:05:32 > 0:05:36Like one of those salsa dancer shirts.
0:05:37 > 0:05:39Whoa, whoa, whoa!
0:05:39 > 0:05:41Selasi's not the only baker using grapefruit.
0:05:41 > 0:05:44Funny enough, I used to really hate grapefruit -
0:05:44 > 0:05:48then I actually had a grapefruit meringue pie, without the ginger,
0:05:48 > 0:05:51and it was, like, really, really good. I think that converted me.
0:05:51 > 0:05:54Benjamina's adding ginger to spice up her pink,
0:05:54 > 0:05:58red and white grapefruit curd, topped with an Italian meringue.
0:05:58 > 0:06:01The meringue on the top, how are you going to be piping that?
0:06:01 > 0:06:04- Are you going to be dumping it?- No dumping, I'm going to pipe it nicely
0:06:04 > 0:06:07with a nice nozzle, like little roses.
0:06:07 > 0:06:09And then give it a good old blowtorch.
0:06:09 > 0:06:14I can't believe you thought Benjamina would DUMP meringue, Paul.
0:06:14 > 0:06:16- She's not a dumper. - She's not a dumper.
0:06:16 > 0:06:18- But good luck, Benjamina. - Thank you.- Thank you.
0:06:18 > 0:06:22My mum used to make a killer key lime pie. And I always remember
0:06:22 > 0:06:25the flavour from that. I enjoy a good citrus tang.
0:06:26 > 0:06:29Andrew's take on his mum's killer key lime pie
0:06:29 > 0:06:31will use the juice and zest of four limes
0:06:31 > 0:06:33and three different types of ginger,
0:06:33 > 0:06:36finished with piped Italian meringue.
0:06:36 > 0:06:38More ginger. Love the ginger.
0:06:38 > 0:06:40This one's going to go into my curd.
0:06:43 > 0:06:44Think it's time to roll.
0:06:45 > 0:06:47The perfect pastry must be rolled out thin enough
0:06:47 > 0:06:50so that it forms a light and crispy base...
0:06:52 > 0:06:57..but not so thin that it runs the risk of the curd leaking.
0:06:57 > 0:06:59I like a relatively thick pastry.
0:06:59 > 0:07:01This has got quite a substantial filling in it.
0:07:01 > 0:07:05- Approximately as thick as Selasi's, my pastry will be.- Yeah.
0:07:06 > 0:07:09All of the bakers are blind baking their pastry.
0:07:09 > 0:07:11This ensures the base is evenly baked,
0:07:11 > 0:07:13giving them time to tackle their fillings.
0:07:13 > 0:07:1615 minutes that's going to blind bake for.
0:07:18 > 0:07:20- Good morning, Rav.- Good morning, guys.- Morning, Ravvers.
0:07:20 > 0:07:23Now, your pastry's still on there, not even in the oven yet.
0:07:23 > 0:07:26It is, it's going into the oven in less than a couple of minutes.
0:07:26 > 0:07:29Rav's flavoured his pastry with mandarin.
0:07:29 > 0:07:31It's filled with a tequila and mandarin curd,
0:07:31 > 0:07:33and he'll serve his finished pie
0:07:33 > 0:07:35with mandarin margaritas on the side.
0:07:35 > 0:07:38Tequila's going to be fascinating, to see how that comes through.
0:07:38 > 0:07:41- And on the top?- On the top I'm going to be making an Italian Meringue.
0:07:41 > 0:07:43How are you going to be displaying that?
0:07:43 > 0:07:47I'm just going to be using a spatula to make some waving pattern,
0:07:47 > 0:07:50- then I'm going to be blowtorching. - You're only blowtorching it?- Yeah.
0:07:57 > 0:08:02So, I'm making a blood orange pumpkin Halloween pie.
0:08:02 > 0:08:06And it's inspired by my friend's Thanksgiving pumpkin pie.
0:08:06 > 0:08:10Tom's pie will be covered by a smooth dome of pecan meringue,
0:08:10 > 0:08:12and finished with a drizzle of blood orange syrup.
0:08:12 > 0:08:14Pumpkins can be very, very sweet,
0:08:14 > 0:08:17and actually quite a botanical sweetness.
0:08:17 > 0:08:18It's not like, sugar sweet -
0:08:18 > 0:08:20that's going to come from the meringue.
0:08:23 > 0:08:27- So, who's copied who?- Well, I mean, it was my idea. Doing grapefruit.
0:08:27 > 0:08:30- What do you think he's been doing? Reading your e-mails?- I think so.
0:08:30 > 0:08:33- Do you think he's outside your house?- He's hacked into my...
0:08:33 > 0:08:36- Night-vision...- ..into my laptop. - Night-vision goggles?- I think so.
0:08:36 > 0:08:39Jane and Candice are also going head-to-head
0:08:39 > 0:08:41with their botanical flavours.
0:08:41 > 0:08:45I'm cooking a lime and coconut meringue pie.
0:08:45 > 0:08:49And the inspiration really comes from Harry Nilsson's song
0:08:49 > 0:08:51called Coconut. My husband, when I met him,
0:08:51 > 0:08:52it would be one of those things,
0:08:52 > 0:08:55if you talk about lime or about coconut, we both go into
0:08:55 > 0:08:58"put the lime in the coconut," so it just seemed an obvious choice.
0:08:58 > 0:09:01Jane's striving for top spot by putting the lime in the filling,
0:09:01 > 0:09:03and the coconut in the pastry,
0:09:03 > 0:09:06and she'll finish with a coconut meringue.
0:09:06 > 0:09:08- You're using Italian meringue or conventional?- I'm doing Swiss.
0:09:08 > 0:09:11- It's a Swiss one.- Oh, right. - It just crisps nicely in the oven.
0:09:11 > 0:09:14- Which I like them in the oven. - Well, good luck anyway, Jane.
0:09:14 > 0:09:15Thank you.
0:09:15 > 0:09:17Swiss meringue's quite stable,
0:09:17 > 0:09:20and I wanted to then bake mine so it was crispy,
0:09:20 > 0:09:22and Swiss meringue you can do that with.
0:09:22 > 0:09:25Mine's got to be good to beat Candice.
0:09:25 > 0:09:28I know where my rival is. She's right behind me today.
0:09:30 > 0:09:33So, my bake is my lime and coconut meringue pie.
0:09:33 > 0:09:37I'm using a little bit of... I've got some lemon grass and some sugar,
0:09:37 > 0:09:40so hopefully it just gives it a sort of a real, sort of, background
0:09:40 > 0:09:42that kind of goes together.
0:09:42 > 0:09:44Candice is making sweet vanilla pastry
0:09:44 > 0:09:46filled with a lime and lemon grass curd.
0:09:46 > 0:09:49Her coconut meringue will be piped with a decorative twist.
0:09:49 > 0:09:52I'm going to strip my piping bag with some green,
0:09:52 > 0:09:55so you've got sort of a green swirl going through some of the roses.
0:09:55 > 0:09:58It's a nice look, when you paint the inside of your bag and then pipe it.
0:09:58 > 0:10:01- How are you finishing the meringue, In the oven?- Yeah, going to finish
0:10:01 > 0:10:04it in the oven. I have got a blowtorch. If there's not enough
0:10:04 > 0:10:08colour on the white bits I might do, but I'm happy with the oven bake.
0:10:08 > 0:10:09- Thank you, Candice.- Thank you.
0:10:11 > 0:10:13The thing that I'm not too happy about
0:10:13 > 0:10:17is they're nearly all using blowtorches. And, to me,
0:10:17 > 0:10:19meringue topping is best
0:10:19 > 0:10:22put in the oven to get a crunchiness.
0:10:22 > 0:10:25And not many of them have got that method.
0:10:25 > 0:10:28I want that slight crack, you just drop your fork in there.
0:10:28 > 0:10:31- It's delicious. - Let's hope we get it.
0:10:32 > 0:10:35Botanical bakers, you have an hour left on your citrus meringue.
0:10:37 > 0:10:40My curd's looking quite nice. Had a little taste. It's really tart.
0:10:40 > 0:10:42Which is good. Makes you go...
0:10:42 > 0:10:46Getting the right consistency of their fillings is crucial.
0:10:46 > 0:10:49It's taking so long to thicken.
0:10:49 > 0:10:51Too thin and it won't set.
0:10:51 > 0:10:55It's a bit slow, going to put some cornflour in there. We'll see.
0:10:55 > 0:10:59Too thick and the curd could end up lumpy and solid.
0:11:01 > 0:11:04I just need to be careful not to curdle it.
0:11:04 > 0:11:07I can feel it thickening nicely, actually. You get this nice
0:11:07 > 0:11:10silky, smooth, flavoured curd, but without all the bits.
0:11:10 > 0:11:13It is beginning up now, so it's good. It's just, you've got to wait,
0:11:13 > 0:11:16you've just got to wait for these things, can't rush it.
0:11:19 > 0:11:23Take that off the heat for a minute. Just while I check the bottom.
0:11:23 > 0:11:26I'm just taking it off for the blind bake.
0:11:26 > 0:11:28Not quite as brown as I'd have liked, but...
0:11:30 > 0:11:33I think I rolled it out slightly thicker than I normally do.
0:11:36 > 0:11:38Just wait for it to go down a little bit.
0:11:38 > 0:11:40Soggy bottom would ruin the whole thing.
0:11:43 > 0:11:45This is now going back in.
0:11:45 > 0:11:48While some have decided to bake their fillings...
0:11:48 > 0:11:49Going into the fridge.
0:11:49 > 0:11:51..Rav and Andrew are just chilling.
0:11:51 > 0:11:54- Just going to dump this in the fridge.- Yeah, do it.
0:11:54 > 0:11:58- Bloomin' good.- I'm chilling the pie because I want the curd to be set.
0:11:58 > 0:12:02If it's not set, once you cut into it, it'll just be a gloopy mess
0:12:02 > 0:12:05and I don't want that to happen when Mary and Paul cut into it.
0:12:05 > 0:12:0745 minutes remaining.
0:12:07 > 0:12:10Just got to crack on with my meringue.
0:12:10 > 0:12:11To create the perfect meringue,
0:12:11 > 0:12:15the bakers must whisk the egg whites and sugar into soft peaks.
0:12:18 > 0:12:20So I'm just going to add in my sugar, bit by bit,
0:12:20 > 0:12:23so it doesn't collapse on me.
0:12:23 > 0:12:28If the meringue isn't robust enough, it won't hold its shape when piped.
0:12:28 > 0:12:29It's not quite there,
0:12:29 > 0:12:32so I'm just going to allow it to whisk some more.
0:12:34 > 0:12:37I'm not happy. It needs to be nice and thick.
0:12:37 > 0:12:39I wanted to get stiff peaks.
0:12:39 > 0:12:42The bowl should be cold, and it's just a wee bit warm,
0:12:42 > 0:12:44so I'll give it another minute.
0:12:44 > 0:12:46Coming out.
0:12:46 > 0:12:49Delighted with it. It's set really nicely.
0:12:49 > 0:12:52Happy with that, looks good. We'll get some meringue on it.
0:12:57 > 0:12:59I guess I would have liked it to be a bit stiffer.
0:12:59 > 0:13:02It's not how it's intended to be.
0:13:02 > 0:13:03I think I've under-whipped it.
0:13:05 > 0:13:08I'm not hugely happy with how stiff my meringue is.
0:13:08 > 0:13:10I've got two layers of meringue going on.
0:13:10 > 0:13:12I've mixed coconut in the bottom layer
0:13:12 > 0:13:15cos I didn't want to pipe this cos it's hard to pipe.
0:13:18 > 0:13:21The coconut's got stuck in the nozzle. So I think the coconut's
0:13:21 > 0:13:24just a little bit bigger than what it was at home.
0:13:35 > 0:13:37It all got stuck, so I've just swirled it altogether.
0:13:37 > 0:13:38It just looks horrendous.
0:13:43 > 0:13:45OK, you beautiful bouquet of bakers,
0:13:45 > 0:13:48you've got ten minutes left on the citrus meringue challenge.
0:13:48 > 0:13:51I'm making the blood orange syrup in the pan.
0:13:54 > 0:13:57It's going in the oven for about five minutes.
0:13:57 > 0:14:00I want a brown, but not blowtorched look on the meringue.
0:14:05 > 0:14:06Are you blowtorching?
0:14:06 > 0:14:10I think it just looks better, you can control where you brown it.
0:14:10 > 0:14:13Are you saying the blowtorch could be the difference
0:14:13 > 0:14:15- between you and Selasi? - I think it could be.
0:14:16 > 0:14:18- What's going on? - It's horrendous.
0:14:18 > 0:14:21Give it a bit of blowtorchery and then do a bit of zhuzh-ery,
0:14:21 > 0:14:23then you'll be absolutely fine.
0:14:30 > 0:14:33Bakers, you've got one minute left on this.
0:14:35 > 0:14:37Mine is so wet.
0:14:37 > 0:14:41I've put in a little bit of egg white, and then caster sugar on,
0:14:41 > 0:14:44to frost my mint leaves for my decoration,
0:14:44 > 0:14:48to try and make it not look as absolutely horrendous as it does.
0:14:48 > 0:14:49All done.
0:14:54 > 0:14:56There's nothing I can do.
0:15:01 > 0:15:04OK, botanical bakers, the bake is over.
0:15:04 > 0:15:06Is your meringue OK?
0:15:06 > 0:15:08- Mine's awful. - I couldn't get it to whip up.
0:15:12 > 0:15:15THUNDER RUMBLES
0:15:15 > 0:15:18Paul and Mary are looking for a large citrus meringue pie
0:15:18 > 0:15:22with a well-baked pastry base, a zesty citrus filling,
0:15:22 > 0:15:24topped with a layer of meringue.
0:15:27 > 0:15:29The overall appearance is lovely.
0:15:29 > 0:15:31It's a difficult flavour, grapefruit,
0:15:31 > 0:15:33it's difficult to get any strength in it.
0:15:33 > 0:15:35It'll be interesting to see how we've got on.
0:15:35 > 0:15:37Ooh, that went straight through.
0:15:38 > 0:15:42We've got a lovely proportion of pastry, filling and topping.
0:15:44 > 0:15:47The grapefruit comes through beautifully.
0:15:47 > 0:15:50Absolutely smashed that out of the park, the curd.
0:15:50 > 0:15:54It is sharp. The grapefruit complements the topping.
0:15:54 > 0:15:57- I think you've actually done a very, very good job.- Thank you.
0:16:04 > 0:16:08You've got good meringue, good piping, your pastry's a good colour.
0:16:08 > 0:16:10- Looks good to me.- Thank you.
0:16:11 > 0:16:14Wow, that's really holding, isn't it?
0:16:14 > 0:16:16No movement in that whatsoever.
0:16:17 > 0:16:20The flavour is stunning, but it's the curd that's the problem on that,
0:16:20 > 0:16:25- it's too dry.- The filling, for me, is too stiff and cloying.
0:16:25 > 0:16:27Too much thickening.
0:16:36 > 0:16:37I wanted more volume from it,
0:16:37 > 0:16:39a bit more height. It's falling down the sides.
0:16:39 > 0:16:41It didn't whip up as much as I would have liked it to.
0:16:41 > 0:16:44- No.- But that's a little bit too soft.- Yeah.
0:16:44 > 0:16:46You can't even see the curd in there at all.
0:16:46 > 0:16:49I'm just looking at the pastry underneath, if I can find it.
0:16:49 > 0:16:51- Good luck with that, Mary. - It looks good.- Yeah, looks good.
0:16:53 > 0:16:57The pastry tastes good and I like the little bit of mandarin
0:16:57 > 0:16:59in the pastry, that was good.
0:16:59 > 0:17:01I am getting a hint of tequila right at the end.
0:17:01 > 0:17:03But the flavour's not strong enough.
0:17:03 > 0:17:04OK.
0:17:07 > 0:17:09Pastry looks a good colour,
0:17:09 > 0:17:12we can see that you've piped your meringue.
0:17:12 > 0:17:13We didn't quite get the volume,
0:17:13 > 0:17:16and you ran out of meringue when you got to the middle.
0:17:16 > 0:17:20- That is very thick. That's nearly the same thickness as your curd.- Mm.
0:17:22 > 0:17:26That curd is absolutely beautiful.
0:17:26 > 0:17:27You've got it right.
0:17:27 > 0:17:30Sharp underneath, which we expect from the curd,
0:17:30 > 0:17:32sweet on top, which is the meringue.
0:17:32 > 0:17:36Pastry too thick, not quite done in the middle.
0:17:36 > 0:17:37- OK.- Thank you.- Thank you.
0:17:45 > 0:17:48What I'm concerned about is that line there.
0:17:48 > 0:17:50That's underdone pastry.
0:17:50 > 0:17:54The meringue is hugely sweet and it's very, very soft.
0:17:54 > 0:17:57The pumpkin is sweet, the topping is sweet.
0:17:57 > 0:18:00Tasting that, I wouldn't know citrus was there at all.
0:18:07 > 0:18:09I like the idea of the coconut being on the top,
0:18:09 > 0:18:11it does look quite attractive.
0:18:11 > 0:18:13I'm fascinated to see what this base is going to be like, though.
0:18:13 > 0:18:17And you've done it in the oven, and that's how I like my meringue done.
0:18:17 > 0:18:21- Oh, yes.- Holding well on the knife. - Oh, yes.
0:18:23 > 0:18:28There is just the right amount of lime with that.
0:18:28 > 0:18:29And the coconut's coming through.
0:18:29 > 0:18:32- I like it.- Oh, thank you.
0:18:36 > 0:18:39Overall, I'm not very happy with the appearance.
0:18:39 > 0:18:41The colour looks a bit odd and more height would be good.
0:18:41 > 0:18:44The pastry base looks all right, I'm just wondering about these wilted
0:18:44 > 0:18:46leaves sort of sitting on the side.
0:18:46 > 0:18:49It's a very wet meringue, that, isn't it, as well?
0:18:52 > 0:18:55The actual curd itself is very good flavour.
0:18:55 > 0:18:58- Thank you. Tart. - It's delicious.
0:18:58 > 0:19:01- It's excellent.- Meringue tastes OK, just looks awful.
0:19:01 > 0:19:03OK!
0:19:03 > 0:19:05Wasn't supposed to be that green.
0:19:05 > 0:19:09But it was very green. But close your eyes, it tastes really good,
0:19:09 > 0:19:11actually, and I'm really happy with how it tastes.
0:19:11 > 0:19:14I think some of the comments they made are absolutely fair.
0:19:14 > 0:19:16But I think that was a citrus pie.
0:19:16 > 0:19:21My curd came out quite well. And his, it's not even funny,
0:19:21 > 0:19:24his came out a bit too thick after all that.
0:19:26 > 0:19:30That didn't go that well. Makes me a bit anxious going back into the tent
0:19:30 > 0:19:33to deal with the Technical. The pressure's kind of on a bit.
0:19:42 > 0:19:46OK, bakers, it's time for your botanical Technical,
0:19:46 > 0:19:51which today is set for you by the whimsical, yet maniacal uncle Paul.
0:19:51 > 0:19:55Paul, any words of wisdom for the gang?
0:19:55 > 0:19:57Be patient and remember the shaping.
0:19:57 > 0:19:59A bit of a catchphrase, that, for Paul.
0:19:59 > 0:20:03- Enigmatic. Paul and Mary, we don't need you for this bit.- No.
0:20:03 > 0:20:06Because you will be judging blind, so off you go, into the garden.
0:20:06 > 0:20:08There are some messy bushes that need trimming.
0:20:08 > 0:20:12Right, now they have disappeared, I can announce your Technical.
0:20:12 > 0:20:15Of course, botanicals aren't just about citrus flavourings,
0:20:15 > 0:20:17they're about herbal flavourings.
0:20:17 > 0:20:22Paul would like you to make a French classic -
0:20:22 > 0:20:25two herb fougasse.
0:20:25 > 0:20:27You've got two hours on your Technical Challenge, bakers.
0:20:27 > 0:20:29- On your marks.- Get set. - BOTH:- Bake.
0:20:34 > 0:20:37I've heard of it but never made it before, so...
0:20:37 > 0:20:39Yeah, we'll see.
0:20:40 > 0:20:43I know what a fougasse should look like, I've eaten fougasse.
0:20:43 > 0:20:45So that's a plus.
0:20:45 > 0:20:47I've never made one before, that's the only thing.
0:20:48 > 0:20:51Paul, why have you chosen fougasse as the Technical Challenge?
0:20:51 > 0:20:56Because it's botanical week, fougasse is leaf-shaped in its cut.
0:20:56 > 0:20:58Now, they have to be quite careful with this.
0:20:58 > 0:21:01Just use your fingers, stretch it out
0:21:01 > 0:21:05and then make two slashes down the middle and six diagonal slashes
0:21:05 > 0:21:08on both sides, so it looks like a leaf,
0:21:08 > 0:21:12so we're going to break this off... You can hear that straightaway.
0:21:12 > 0:21:16Immediately you pick that up, it smells of those herbs
0:21:16 > 0:21:20and using fresh herbs makes all the difference, doesn't it?
0:21:20 > 0:21:21It's got that lovely crunchy outside
0:21:21 > 0:21:23and as soon as you get in the middle,
0:21:23 > 0:21:25- there's a little bit of spring. - That's it.
0:21:25 > 0:21:27That's a fougasse. If they're good, Mary,
0:21:27 > 0:21:29and they're careful and they follow the recipe,
0:21:29 > 0:21:34we should end up with 14 spectacular, flawless fougasse.
0:21:34 > 0:21:35No problem.
0:21:36 > 0:21:40So, the first line says, "Make the dough by mixing the flour, salt,
0:21:40 > 0:21:43"yeast and oil and three quarters of the water."
0:21:43 > 0:21:45I think that's pretty straightforward.
0:21:45 > 0:21:47"As the dough starts to come together,
0:21:47 > 0:21:50"slowly add the remaining water." Which I'm doing.
0:21:50 > 0:21:54I don't know if it's supposed to be, like, super wet or not.
0:21:57 > 0:22:00I'm just trying to knead it in a bit at a time.
0:22:00 > 0:22:02I love fougasse, it's one of my favourite things.
0:22:02 > 0:22:04It's actually my cinema snack.
0:22:04 > 0:22:05And I like bread.
0:22:05 > 0:22:08Bread makes me feel happy and comfortable.
0:22:08 > 0:22:10I don't think it needs much working.
0:22:10 > 0:22:14I've just stopped adding the water cos I think it will make it too wet.
0:22:14 > 0:22:17It looks like a standard white bread recipe.
0:22:17 > 0:22:20It says, "As the dough starts to come together, then add the herbs."
0:22:20 > 0:22:24So, we've got two teaspoons of sage, two teaspoons of thyme,
0:22:24 > 0:22:26and two teaspoons of rosemary.
0:22:27 > 0:22:32Just doing this at speed, so we can get a nice prove on the dough.
0:22:34 > 0:22:36I'm just going to leave it nice and wet -
0:22:36 > 0:22:39because there wasn't a step that was like, "Knead the dough."
0:22:43 > 0:22:47It's actually quite a nice-feeling dough.
0:22:48 > 0:22:50It's coming together.
0:22:50 > 0:22:53Yeah, that passes the window pane test. I'm going to get that in.
0:22:54 > 0:22:56It says "prove".
0:22:56 > 0:22:59Doesn't list how long we're supposed to prove it for.
0:22:59 > 0:23:02I guess we have to kind of use our own baking instincts.
0:23:02 > 0:23:04I just put my dough in my proving draw.
0:23:06 > 0:23:09I'm going to leave it there for 40 minutes and then we'll take a view.
0:23:09 > 0:23:10I can leave it for an hour.
0:23:11 > 0:23:14I'm going to prove it for 45 minutes.
0:23:14 > 0:23:16Don't want to over prove it.
0:23:16 > 0:23:17So now we just wait.
0:23:22 > 0:23:23Two leaf-shaped fougasse.
0:23:24 > 0:23:26So...
0:23:28 > 0:23:30It just says, "Slash each fougasse,
0:23:30 > 0:23:33"with two consecutive cuts down the middle and six on either side."
0:23:33 > 0:23:37Six on either side. One, two, three, four, five, six.
0:23:37 > 0:23:39Consecutive could mean one, two.
0:23:39 > 0:23:41Or it could mean one, two.
0:23:42 > 0:23:46I'm from an engineering background, consecutive is one after the other.
0:23:46 > 0:23:48It's supposed to look like a leaf
0:23:48 > 0:23:52and I'm now erring towards one on top of the other.
0:23:52 > 0:23:54Yeah.
0:23:55 > 0:23:58OK, my rootin', tootin' gluten-shootin' bakers,
0:23:58 > 0:24:01you've got one hour, that's it, one hour left.
0:24:01 > 0:24:03Ooh! We've got a good rise.
0:24:07 > 0:24:08It's doubled in size.
0:24:08 > 0:24:10Probably tripled in size, actually.
0:24:11 > 0:24:16It says, "Divide in half and shape into two leaf-shaped fougasse."
0:24:16 > 0:24:18My, my. That's sticky.
0:24:20 > 0:24:22Leaf, like that.
0:24:26 > 0:24:30I'm just slashing my fougasse.
0:24:33 > 0:24:35I've gone for the one after the other...
0:24:35 > 0:24:36and I've committed now.
0:24:36 > 0:24:40This is starting to look like what I've eaten. To be honest with you,
0:24:40 > 0:24:43I can't remember exactly if the slits were in the middle like that.
0:24:43 > 0:24:46My consecutive lines are one on top of the other.
0:24:46 > 0:24:49I think two on either side wouldn't have given me much space
0:24:49 > 0:24:51to do the slits on the side.
0:24:55 > 0:24:59I've cut the lines in the middle, which doesn't look right.
0:24:59 > 0:25:01I don't know. It'll be nice.
0:25:03 > 0:25:06Let's not forget that in bread week, who was Star Baker?
0:25:06 > 0:25:08I don't know, I can't remember.
0:25:08 > 0:25:10- No, it was me.- Tom!
0:25:10 > 0:25:12- Yeah.- So this is good territory for you.
0:25:12 > 0:25:15- Yeah. I'm feeling that's quite pretty.- Yeah, it looks lovely.
0:25:15 > 0:25:17Are you going to prove those again now?
0:25:17 > 0:25:21- Yeah.- So these are your little proving sheaths.
0:25:21 > 0:25:24- Yes, exactly!- And you just leave them in there, do you?
0:25:24 > 0:25:26Yeah, I think I'm going to prove these at room temperature...
0:25:26 > 0:25:29- OK, love.- ..just because I won't get two of them in the proving drawer.
0:25:29 > 0:25:33Get as much air as possible in there, and then it can go...
0:25:34 > 0:25:35Start its second prove.
0:25:35 > 0:25:37I'll give it 20 minutes' prove.
0:25:37 > 0:25:39I'm probably just going to prove it on the side.
0:25:39 > 0:25:41I won't stick it in the drawer.
0:25:41 > 0:25:44I'm going to prove that for 25 minutes, maybe.
0:25:44 > 0:25:46I'm going to probably prove it for...
0:25:48 > 0:25:50..another 30 minutes or so.
0:25:50 > 0:25:51Fingers crossed.
0:25:52 > 0:25:57Oh, God! I've never been so stressed about dough in my life.
0:26:00 > 0:26:04OK, bakers, 30 minutes till we need to see your fougasse-ious material
0:26:04 > 0:26:07on the table.
0:26:07 > 0:26:09Do you know what? I think I'm going to go in.
0:26:09 > 0:26:12Proving is finished. It's not risen much.
0:26:13 > 0:26:16All right, I'm going to go for it.
0:26:16 > 0:26:17So I'm brushing it with olive oil
0:26:17 > 0:26:20and then I'll sprinkle some oregano on -
0:26:20 > 0:26:22that's what the instructions say.
0:26:26 > 0:26:28I'm going to put it in for ten minutes.
0:26:28 > 0:26:29They're both going in.
0:26:32 > 0:26:34He said, "Be patient," didn't he?
0:26:36 > 0:26:40I think Selasi thinks we've got more time than we do.
0:26:40 > 0:26:42Because it's got to bake and it's got to cool.
0:26:42 > 0:26:44I'm just going to take my time
0:26:44 > 0:26:46and just do it the right time and not rush it.
0:26:48 > 0:26:5020 minutes remaining.
0:27:02 > 0:27:06Most French ovens are steam injected ovens, so it's a French bread,
0:27:06 > 0:27:08my thought process goes, put some steam in there.
0:27:12 > 0:27:16- Did you go for steam? - No. Because I thought...
0:27:16 > 0:27:19I mean, I know it's not a focaccia, but it feels like a focaccia.
0:27:19 > 0:27:21And I wouldn't put steam in my focaccia.
0:27:21 > 0:27:23- Mm.- But I don't know.
0:27:25 > 0:27:29OK, bakers, 15 minutes and we're all going to need fou-gastric bands
0:27:29 > 0:27:31because they'll be so delicious.
0:27:31 > 0:27:34OK, I'm running out of time now. Time to bake it.
0:27:37 > 0:27:39Cook, cook, cook.
0:27:42 > 0:27:43It's rising, which is good.
0:27:44 > 0:27:47It's looking like I would expect a fougasse to...
0:27:47 > 0:27:49I would buy this fougasse.
0:27:50 > 0:27:54Doesn't look good. I think it might be underbaked...
0:27:56 > 0:27:59- ..which I don't want. - You are so Zen.
0:27:59 > 0:28:00It's looking really puffed up,
0:28:00 > 0:28:02so maybe I should've stretched it out more.
0:28:04 > 0:28:09Bakers, that's five minutes remaining on your bakes.
0:28:16 > 0:28:19I mean, it feels hollow.
0:28:19 > 0:28:21One minute for good luck.
0:28:21 > 0:28:23Hopefully OK. It's supposed to be quite flat.
0:28:23 > 0:28:25- Yeah. Good.- I've got one more minute left in the oven
0:28:25 > 0:28:28- and we've got three minutes left. - So, two minutes for cooling.
0:28:28 > 0:28:29Two minutes for cooling.
0:28:31 > 0:28:34I think it's done. It's better than having it in the oven
0:28:34 > 0:28:36and being worried that they're not.
0:28:41 > 0:28:43That feels right to me.
0:28:43 > 0:28:45A thing of beauty!
0:28:45 > 0:28:47I get so excited by bread.
0:28:49 > 0:28:50Happy with that.
0:28:52 > 0:28:54That is not cooked.
0:28:54 > 0:28:56I don't understand that.
0:28:56 > 0:28:59I'm going to spend my remaining one minute wafting like a maniac.
0:29:02 > 0:29:04I've got... Just got pale portions in the middle.
0:29:04 > 0:29:07Damn it! Maybe I shouldn't have steamed.
0:29:08 > 0:29:09Coming out.
0:29:15 > 0:29:16It looks underbaked.
0:29:21 > 0:29:25OK, bakers, time is up on the fougasse.
0:29:25 > 0:29:26Please bring them up.
0:29:27 > 0:29:31Paul and Mary are looking for 14 leaf-shaped herb fougasse.
0:29:32 > 0:29:36As they're judging blind, they have no idea whose bread is whose.
0:29:36 > 0:29:37Start from this side, Mary.
0:29:37 > 0:29:41Now, the idea of a fougasse, when you cut the diagonal lines,
0:29:41 > 0:29:43it's to make it look like a leaf.
0:29:43 > 0:29:46The lines are meant to go one, two.
0:29:46 > 0:29:49It's not a bad bake, actually. You can see the herbs on the top.
0:29:49 > 0:29:50They look nice.
0:29:53 > 0:29:57Nice and crisp on the outside and soft in the middle.
0:29:57 > 0:30:01This is exactly how I wanted to see it.
0:30:01 > 0:30:03Two down the middle. Six, each side.
0:30:03 > 0:30:04That's a nice one, that one.
0:30:07 > 0:30:10- Nice flavour.- It is baked.
0:30:10 > 0:30:13That's the key thing, it is baked, and it does taste good.
0:30:13 > 0:30:15This is a little bit smaller and the cuts are in the wrong place again.
0:30:16 > 0:30:19It's very spongy, isn't it, in the middle?
0:30:19 > 0:30:20Could have flattened that one out a bit.
0:30:20 > 0:30:23It's a bit small. You can fill the tray right to the edge.
0:30:23 > 0:30:26The bake's good, though. This one needed a bit more in the oven.
0:30:26 > 0:30:29See by the colour underneath, how pale that is?
0:30:29 > 0:30:32- You want it to be crispy. - It's spongy, isn't it?
0:30:32 > 0:30:34Yeah. More like a flowery bap.
0:30:35 > 0:30:37The cuts are wrong.
0:30:37 > 0:30:39- It isn't crisp at all.- No.
0:30:39 > 0:30:41Moving on, again, cuts in the wrong place.
0:30:41 > 0:30:43Should've been more leaf-like.
0:30:43 > 0:30:46But they are opened up a bit more, so it's filled the tray.
0:30:46 > 0:30:48Needed a little bit longer.
0:30:51 > 0:30:54Again, it's not crisp on the outside.
0:30:54 > 0:30:57That's not bad. It just needed longer in the oven.
0:30:57 > 0:31:00It's got a stronger bake. You can see the brown underneath.
0:31:02 > 0:31:06It's crispy all the way round, which I like.
0:31:06 > 0:31:08- Mmm, it's good. - With a bit of cheese.
0:31:08 > 0:31:10- Cheese.- Ooh, cheese.- Wine.
0:31:10 > 0:31:12- Wine!- That's nice.
0:31:13 > 0:31:15Moving on to the last one, cuts in the right place.
0:31:16 > 0:31:19Could've done with another five minutes in the oven.
0:31:19 > 0:31:21It's a bit soft here and crispy on the outside.
0:31:23 > 0:31:25Your flavour's there. The bake isn't.
0:31:27 > 0:31:31Mary and Paul will now reveal whose herb fougasse
0:31:31 > 0:31:32is technically perfect.
0:31:32 > 0:31:36In seventh place is this one, Selasi.
0:31:36 > 0:31:38Too soft. Cuts in the wrong place.
0:31:38 > 0:31:42In sixth place, this one was slightly underbaked.
0:31:42 > 0:31:45In fifth place is this one.
0:31:45 > 0:31:47The cuts are in the wrong place and, actually,
0:31:47 > 0:31:51- could've done with a little bit longer, as well.- In fourth place...
0:31:51 > 0:31:54The cuts aren't in the right place.
0:31:54 > 0:31:56In third place is this one.
0:31:56 > 0:31:58You could've done with opening those up a bit,
0:31:58 > 0:32:00but the crispiness of that was delicious. Well done.
0:32:00 > 0:32:03In second place, a very nice bake.
0:32:03 > 0:32:04Lovely and crispy.
0:32:04 > 0:32:06So, first place, this one.
0:32:06 > 0:32:08Brilliant.
0:32:08 > 0:32:09THEY CLAP
0:32:09 > 0:32:11That's a good fougasse, Tom.
0:32:11 > 0:32:13- Well done.- Yes!
0:32:14 > 0:32:17I think that's the closest I've come to crying in the tent, yet,
0:32:17 > 0:32:19out of just sheer relief and joy.
0:32:19 > 0:32:21Sometimes things don't go your way,
0:32:21 > 0:32:23so I need to pull something out of the bag again.
0:32:23 > 0:32:26Out of the hat? Bag?
0:32:26 > 0:32:30I want, tomorrow, to have an absolutely amazing cake,
0:32:30 > 0:32:36and I want them to go, "Wow, now that's what I call a Showstopper."
0:32:36 > 0:32:40If tomorrow's average or worse, I could be going home.
0:32:47 > 0:32:51The bakers have one final botanical challenge to impress Mary and Paul -
0:32:51 > 0:32:55the Showstopper. One more chance to keep their place in the tent.
0:32:55 > 0:32:58Now, Mary and Paul, it seems to me that this weekend,
0:32:58 > 0:33:02we're seeing the triumph of girls and the slow wilting of the boys.
0:33:02 > 0:33:04The girls are coming through with flying colours
0:33:04 > 0:33:08- and the boys are sinking back.- Mmm. A little like the meringues.
0:33:08 > 0:33:09Let's start at the top.
0:33:09 > 0:33:11Benjamina's had a good weekend so far, hasn't she?
0:33:11 > 0:33:13Benjamina's flown away.
0:33:13 > 0:33:15I mean, she's been consistent, actually, over the weeks, now.
0:33:15 > 0:33:18Doing pretty well, we've got Candice.
0:33:18 > 0:33:20A good tasting meringue.
0:33:20 > 0:33:23Oh, it was a beautiful curd, and good pastry.
0:33:23 > 0:33:25I mean, Jane is strong again.
0:33:25 > 0:33:28And she had made a very good meringue and she was one of the few
0:33:28 > 0:33:31that, when she piped it, it kept its shape.
0:33:31 > 0:33:35Andrew, up to now, has been, sort of, pretty consistent, hasn't he?
0:33:35 > 0:33:37Should we be worrying about him now?
0:33:37 > 0:33:40I think Selasi and Andrew and, dare I say it, Rav.
0:33:40 > 0:33:42- Oh, dear.- I need to bring Tom in, as well.
0:33:42 > 0:33:43The pumpkin, it didn't taste very good.
0:33:43 > 0:33:46Very stodgy. He did come first in technical.
0:33:46 > 0:33:48- Yeah.- But that was quite tight, anyway, in technical,
0:33:48 > 0:33:50so I wouldn't discount Tom at this stage.
0:33:50 > 0:33:52I would say, at the moment,
0:33:52 > 0:33:55all the lads are in trouble coming into the Showstopper.
0:33:55 > 0:33:59- Every single male baker is in trouble?- Yes.
0:34:09 > 0:34:13Welcome back, bakers, to your botanical Showstopper day.
0:34:13 > 0:34:15Now, Paul and Mary would love you, please,
0:34:15 > 0:34:19to make a spectacular floral cake,
0:34:19 > 0:34:22and here is the floral dance to go with that cake.
0:34:22 > 0:34:24I can hear her hips when they move.
0:34:24 > 0:34:27Good. They'd like it, please, to have at least three tiers.
0:34:27 > 0:34:29You can use flowers in it.
0:34:29 > 0:34:31You can use flowers on it, in the icing.
0:34:31 > 0:34:34You can decorate with flowers. You can fill with flowers.
0:34:34 > 0:34:36You've got four hours, so...
0:34:36 > 0:34:38- On your marks...- Get set... BOTH:- Bake.
0:34:41 > 0:34:43I think everyone's, kind of, on edge a bit,
0:34:43 > 0:34:45because there's a lot riding on the Showstopper.
0:34:45 > 0:34:47And I certainly don't want to go home yet!
0:34:50 > 0:34:51I'm just really nervous.
0:34:52 > 0:34:54I have got quite a lot going on today.
0:34:54 > 0:34:59However, they are all cakes that I enjoy making, so, hopefully,
0:34:59 > 0:35:02as long as I can get them in the oven,
0:35:02 > 0:35:05then let the decorating commence.
0:35:05 > 0:35:07I'm worried that the judges might think
0:35:07 > 0:35:10it's just not got enough of a wow factor,
0:35:10 > 0:35:13so I'm going to try and make it look as beautiful
0:35:13 > 0:35:15and finessed as possible.
0:35:18 > 0:35:21We've asked them to make a three-tier floral cake.
0:35:21 > 0:35:25I think of roses, elderflower, lavender...
0:35:25 > 0:35:29To get that light, floral flavour coming through is very tricky,
0:35:29 > 0:35:32and, in some cases, can be very overpowering.
0:35:32 > 0:35:35- They'll have to be careful. - The other thing, of course,
0:35:35 > 0:35:37is all about the decoration. It's got to look exceptional.
0:35:37 > 0:35:40I hope they're inspired to do something very special.
0:35:42 > 0:35:46I'm doing, erm, a Mary classic in that I am doing all-in-ones, so,
0:35:46 > 0:35:49basically, you don't cream the butter and the sugar separately.
0:35:49 > 0:35:51For speed, you just shove it all in.
0:35:52 > 0:35:55- Good morning, Andrew.- Morning! - Tell us about your floral cake.
0:35:55 > 0:35:58So, I'm making a fruity spring elderflower cake.
0:35:58 > 0:36:02So, on my base layer, I'm going to have a cherry and almond sponge,
0:36:02 > 0:36:04my middle one is going to be a lemon and elderflower drizzle,
0:36:04 > 0:36:08and then the top is going to be a hidden strawberry vanilla cake.
0:36:08 > 0:36:11Andrew's floral Showstopper will use fresh strawberries,
0:36:11 > 0:36:13chopped glace cherries and Kirsch liqueur.
0:36:13 > 0:36:16He'll then decorate his three tiers of sponge with real flowers.
0:36:17 > 0:36:19What are you covering the whole thing with?
0:36:19 > 0:36:21So, I'm making a Swiss buttercream,
0:36:21 > 0:36:23which I'm going to flavour with a bit of elderflower cordial
0:36:23 > 0:36:25and mainly this elderflower extract,
0:36:25 > 0:36:27- which is very strong, so I'll use it sparingly...- Sparingly.
0:36:27 > 0:36:30..just give it a nice fragrant... But not overpower it.
0:36:30 > 0:36:33- Get a good...- Good luck, Andrew.- OK. - Thank you.- Cheers. Thank you.
0:36:36 > 0:36:39I'm not much of a floral guy at all, if I'm honest with you,
0:36:39 > 0:36:44so the fact that I've chosen to pipe my own buttercream flowers,
0:36:44 > 0:36:47I've really set myself a challenge here today.
0:36:47 > 0:36:49Hiding beneath Rav's piped flowers will be three tiers
0:36:49 > 0:36:52of orange blossom, almond and vanilla flavour sponge,
0:36:52 > 0:36:55covered in a Swiss meringue buttercream.
0:36:55 > 0:36:57I've only gone for one flavour for all three of my tiers,
0:36:57 > 0:37:00because I thought that would, kind of, make it slightly easier
0:37:00 > 0:37:04than worrying about having to make different flavours for each tier.
0:37:04 > 0:37:07These are camomile flowers
0:37:07 > 0:37:10which I'm just crushing up into a fine powder,
0:37:10 > 0:37:13and I'm going to steep in the hot butter
0:37:13 > 0:37:15to go into the genoise sponge.
0:37:15 > 0:37:18As soon as I heard that we were making a floral cake,
0:37:18 > 0:37:20I immediately started thinking about, like, floral teas.
0:37:20 > 0:37:25I really like jasmine tea, camomile tea, all those sorts of things.
0:37:25 > 0:37:28Tom is piping elderflower buttercream rosettes
0:37:28 > 0:37:29to entirely cover his trio
0:37:29 > 0:37:31of tea-infused genoise sponges.
0:37:31 > 0:37:34What worries me is some of the flavours you've come up with
0:37:34 > 0:37:38have been out there, and is tea really going to blow our mind
0:37:38 > 0:37:40- in a Showstopper, in a sponge? - It does come through, you know.
0:37:40 > 0:37:42It doesn't just taste like it's not there.
0:37:42 > 0:37:45I'm hoping to convince you that tea in a dessert actually works.
0:37:45 > 0:37:48- Good on you.- Well, we'll see. - Thank you, Tom.
0:37:52 > 0:37:54OK, that's one out.
0:37:57 > 0:38:00I am making a four-tier...
0:38:00 > 0:38:03..changing of the seasons...
0:38:05 > 0:38:06..floral cake.
0:38:06 > 0:38:09The seasons are all very, very different, so I'm, kind of,
0:38:09 > 0:38:12going for showing that through cake form.
0:38:12 > 0:38:13Candice's four seasons cake
0:38:13 > 0:38:15begins with a chocolate and orange blossom
0:38:15 > 0:38:18layer for spring, a lemon, raspberry and rose for summer,
0:38:18 > 0:38:22spiced carrot for autumn, and a fruitcake for winter.
0:38:22 > 0:38:24I'm going for all different sizes, all different shapes.
0:38:24 > 0:38:27- Wow.- And my top tier, which I'm just finishing off,
0:38:27 > 0:38:32is my nan's boiled fruitcake, and the only...
0:38:32 > 0:38:34- That is it. - Is that your nan's writing?
0:38:34 > 0:38:37- That is my nan's writing. - That makes me so very happy.
0:38:37 > 0:38:38That is what baking is all about.
0:38:38 > 0:38:40- Yeah.- Just in one little, tiny sheet of paper.
0:38:40 > 0:38:43- Yeah.- You've got a mammoth task ahead of you.
0:38:43 > 0:38:48- OK. Good luck.- Thank you so much. - Thank you, Candice.
0:38:48 > 0:38:51I'm not using any real flowers, which, actually, in hindsight,
0:38:51 > 0:38:54possibly is an error, because it would be so much quicker.
0:38:54 > 0:38:55So, there's a lot to get done,
0:38:55 > 0:38:57but I think I've got my timings in my head.
0:38:57 > 0:39:01Garden designer Jane is going all out with her floral decoration,
0:39:01 > 0:39:04making her own sugar-paste flowers and floral chocolate collars
0:39:04 > 0:39:08to wrap around each of her three tiers of orange-flavoured sponges.
0:39:08 > 0:39:13To go down a floral challenge and do a floral decoration
0:39:13 > 0:39:16- rather than flavours is... - Rather than floral flavours?
0:39:16 > 0:39:19- Yeah.- I thought, I'll do a lovely orange,
0:39:19 > 0:39:21which is a flowery flavour anyway,
0:39:21 > 0:39:24and just shove as much flower on the outside as I can.
0:39:24 > 0:39:27Let's hope that your flowers on the top excel.
0:39:27 > 0:39:30I hope so. I've practised them an awful lot.
0:39:30 > 0:39:34You've got to gamble a bit at this, week six of Bake Off.
0:39:34 > 0:39:38I just hope I haven't made a wrong choice, really, today.
0:39:38 > 0:39:40This is the cherry and almond. I'm happy with the consistency.
0:39:40 > 0:39:43I think I've got my cherries dispersed pretty evenly
0:39:43 > 0:39:44throughout the mix.
0:39:46 > 0:39:4820 minutes, that's going in for.
0:39:50 > 0:39:54- Good.- Speed, to me, today, is huge, because I'm doing chocolate collars
0:39:54 > 0:39:57and a chocolate ganache underneath.
0:39:57 > 0:40:02It's all got to be dead cold, so getting these in and chilled
0:40:02 > 0:40:04is really, really important.
0:40:04 > 0:40:09I'm on cake number two, now - the lemon and strawberry layer cake.
0:40:09 > 0:40:13I'm making a three-tiered cake and they're going to be stacked up
0:40:13 > 0:40:15and I'll be piping round it to the top,
0:40:15 > 0:40:17add some glitter and some flowers.
0:40:18 > 0:40:21Selasi is making three tiers of different flavoured sponge -
0:40:21 > 0:40:22carrot,
0:40:22 > 0:40:25strawberry and vanilla, and lemon and poppy seed.
0:40:25 > 0:40:28He'll decorate each layer with pink and white piped rosettes.
0:40:28 > 0:40:30The girls have definitely been very, very strong,
0:40:30 > 0:40:33whereas the guys are almost going through...
0:40:34 > 0:40:39I'm going to represent the boys, the flag for the lads.
0:40:42 > 0:40:44Three...
0:40:44 > 0:40:48I'm doing a camomile, honey and poppy seed cake for two of my tiers,
0:40:48 > 0:40:53and I'm just infusing my milk with some dried camomile flowers,
0:40:53 > 0:40:56and then a little bit of honey. So, it's very floral.
0:40:56 > 0:40:59Benjamina is sandwiching an orange blossom and almond cake
0:40:59 > 0:41:01between two camomile-infused sponges,
0:41:01 > 0:41:04which she'll only partially cover in frosting.
0:41:04 > 0:41:07It's going to be, like, semi-naked iced.
0:41:07 > 0:41:08- Semi-naked?- Yeah.
0:41:08 > 0:41:10So it's not completely frosted.
0:41:10 > 0:41:12I've never heard that... I've never heard those terms.
0:41:12 > 0:41:14So you see a bit of the cake peeping through.
0:41:14 > 0:41:17And then I've just got some fresh flowers. It's quite simple.
0:41:17 > 0:41:20- Good luck. Thank you, Benjamina. - Thank you.
0:41:21 > 0:41:25Six tablespoons of poppy seeds.
0:41:25 > 0:41:27A little bit too much mix.
0:41:27 > 0:41:30It may take a bit long to bake, but, you know, too late now.
0:41:30 > 0:41:32I'm just worried about the timing.
0:41:32 > 0:41:35Ideally would've liked this to have been in the oven
0:41:35 > 0:41:39within half an hour of us starting - so, way behind time.
0:41:43 > 0:41:47Bakers, two hours gone, two hours to go.
0:41:47 > 0:41:48I'm going to put them in now.
0:41:51 > 0:41:53All right, I'm going into the oven.
0:42:00 > 0:42:02This is browning very quickly, actually - I don't know why.
0:42:02 > 0:42:04The mixture doesn't look right.
0:42:04 > 0:42:07The oven looks as though it was a bit too hot, so rather than risk it,
0:42:07 > 0:42:09I'm going to take it out and chuck it away.
0:42:11 > 0:42:14It's probably put me 20 minutes where I didn't want to be.
0:42:17 > 0:42:20I'm really pleased with my chocolate cake, actually.
0:42:20 > 0:42:22It's looking quite nice.
0:42:27 > 0:42:29I've just put my second lot in. We shall see.
0:42:32 > 0:42:34All right, that's me done.
0:42:34 > 0:42:37All done. All seem good.
0:42:37 > 0:42:39That smells of elderflower.
0:42:39 > 0:42:41That smells of camomile.
0:42:41 > 0:42:43That smells of jasmine. I'm happy.
0:42:43 > 0:42:45Grr!
0:42:45 > 0:42:48This one's a tad overdone.
0:42:48 > 0:42:51I don't know why it's still so moist in the middle.
0:42:51 > 0:42:53It's just that's the leftover elderflower cordial.
0:42:56 > 0:42:58With three tiers to bake...
0:42:58 > 0:43:01It's not cooked, man.
0:43:02 > 0:43:05..and decorate, timing is crucial.
0:43:05 > 0:43:08Ideally, I'd wait until this was totally cool before cutting it.
0:43:08 > 0:43:11I'm going to give myself an hour for icing and decorating.
0:43:11 > 0:43:13Because I'll be piping a lot of roses outside,
0:43:13 > 0:43:15I need to make a lot of mix.
0:43:17 > 0:43:19I need to start making flowers.
0:43:19 > 0:43:22I've just put some food colouring into my buttercream,
0:43:22 > 0:43:24which is going to be used to pipe my buttercream flowers.
0:43:24 > 0:43:27It tastes like elderflowers.
0:43:27 > 0:43:28I just can't tell any more.
0:43:32 > 0:43:34Oh. Oh. I got it that time.
0:43:36 > 0:43:39Because I haven't got flowers in my cake,
0:43:39 > 0:43:42my decoration is absolutely crucial.
0:43:42 > 0:43:45I don't know why I've chosen to pipe my own flowers.
0:43:45 > 0:43:46It's good. It shows a skill.
0:43:46 > 0:43:49- I hope so.- Do you like doing this sort of careful...
0:43:49 > 0:43:51- I hate it.- Oh.
0:43:51 > 0:43:54- Oh, Rav.- I know that this cake has to look good,
0:43:54 > 0:43:58and I don't do pretty with my bakes, so I'm really, really worried.
0:44:03 > 0:44:05It's cooked. Yeah. Fortunately.
0:44:05 > 0:44:09OK, they caught on the side, though. It'll have to do.
0:44:09 > 0:44:10Oh, that looks good. Look at that.
0:44:10 > 0:44:13That was supposed to be done half an hour ago.
0:44:13 > 0:44:16I think I just put, probably, a bit too much mix, but...
0:44:16 > 0:44:18Listen, you'll just have to slightly speed up.
0:44:18 > 0:44:19OK.
0:44:21 > 0:44:23Come on, bakers. We've not got all daisy!
0:44:23 > 0:44:25Half an hour, in fact.
0:44:25 > 0:44:28- Just half an hour left.- Oh, no!
0:44:38 > 0:44:42I was thinking, like, the pictures you see of Japanese blossom gardens.
0:44:43 > 0:44:45I'm basically just wanting a really clean finish on it,
0:44:45 > 0:44:48so I'm just crumb-coating each of these at the moment.
0:44:54 > 0:44:56I hope they understand that seeing the cake come through a little bit
0:44:56 > 0:44:59- is intentional.- I'm trying to fill in all the holes.
0:45:00 > 0:45:03I don't think I'm doing a very good job, though.
0:45:06 > 0:45:09Personal taste, personal taste.
0:45:09 > 0:45:13Looking at everybody else's, I've got no chance.
0:45:14 > 0:45:17Look at Candice's in front of me.
0:45:17 > 0:45:20Selasi has got some good decorations going on. Oh, God!
0:45:22 > 0:45:24These are my chocolate wraps.
0:45:24 > 0:45:27What I've done, is just melted white chocolate and coloured it up.
0:45:27 > 0:45:29So, the positioning of the cake
0:45:29 > 0:45:33is supposed to be a little bit higgledy-piggledy,
0:45:33 > 0:45:35just like the seasons.
0:45:37 > 0:45:41That's going to have to do. Next, putting on the flowers.
0:45:43 > 0:45:45I wish I'd chosen fresh flowers now.
0:45:45 > 0:45:49Just as well this is an abstract cake wrap.
0:45:49 > 0:45:51Oh, gosh, they're all soft.
0:45:51 > 0:45:53I'm going to have to put them in the freezer for a bit.
0:45:55 > 0:45:57Chuck the flowers on.
0:45:57 > 0:46:00I just want it to look very, kind of, clean and elegant,
0:46:00 > 0:46:02and I'm going to have some tumbling down one side.
0:46:04 > 0:46:06My piping skills are pretty good, actually.
0:46:06 > 0:46:11I need it to be good enough and taste good enough, so, let's see.
0:46:11 > 0:46:14You fill in the gaps and then, hopefully,
0:46:14 > 0:46:16once it's all set and wrapped round the cake,
0:46:16 > 0:46:18it'll cover a multitude of sins.
0:46:21 > 0:46:24I've got the most difficult thing to do at the end,
0:46:24 > 0:46:26which is to try and pipe some roses in the middle.
0:46:30 > 0:46:32You've got five minutes left.
0:46:33 > 0:46:36I'm just getting my chocolate wraps on.
0:46:36 > 0:46:41I would normally not put them on quite so wet, but needs must...
0:46:43 > 0:46:45That will have to do.
0:46:50 > 0:46:54This is a complete mess.
0:46:54 > 0:46:58That's looking a lot better than the practice one I made.
0:47:00 > 0:47:02It's just piping on some...
0:47:02 > 0:47:04some of my ganache.
0:47:10 > 0:47:12OK, bakers, that's time.
0:47:12 > 0:47:16So, bakers, to the end of your benches, please.
0:47:16 > 0:47:18That looks absolutely terrible.
0:47:24 > 0:47:26Paul and Mary are looking for three tiers of cake,
0:47:26 > 0:47:28inspired by botanical flavours
0:47:28 > 0:47:31and finished with elaborate floral decorations.
0:47:36 > 0:47:39Candice, I'm amazed that you did those four tiers.
0:47:39 > 0:47:41The overall appearance is fun.
0:47:41 > 0:47:45- It's like you, isn't it?- Yeah. - You like to do things over the top.
0:47:45 > 0:47:46Right, we'll start with your...
0:47:46 > 0:47:50- Winter is coming! - ..Nan's boiled fruit.
0:47:52 > 0:47:54- Nice flavour.- Thank you.
0:47:54 > 0:47:57- Well done, Gran.- So, there's winter.
0:47:57 > 0:47:59- Coming into autumn.- This is autumn.
0:48:00 > 0:48:02- The nut's come through.- OK. - The texture's OK.
0:48:02 > 0:48:06- It's a little bit rubbery.- OK. - But the flavour is OK.
0:48:06 > 0:48:09- OK.- Right, moving onto the next one.
0:48:09 > 0:48:11Summer's here.
0:48:13 > 0:48:16Often, when you put rose in, it overpowers it.
0:48:16 > 0:48:20- It doesn't. That's a good cake. - Thank you.- Lastly, with spring...
0:48:20 > 0:48:23Chocolate orange and almond, and it's gluten-free, as well.
0:48:23 > 0:48:24- It's a good chocolate cake. - Thank you.
0:48:24 > 0:48:27That's a good example because it's difficult to get a good cake
0:48:27 > 0:48:29gluten-free, and it is good.
0:48:29 > 0:48:32So, overall, I like your chocolate cake.
0:48:32 > 0:48:35I like the fruitcake on the top. Summer was pretty good.
0:48:35 > 0:48:37- Your carrot cake let you down a bit. - OK.
0:48:47 > 0:48:49I'd like to have seen a different decoration
0:48:49 > 0:48:54other than just that you can pipe single blobs all the way around.
0:48:54 > 0:48:56Right, so the top one is vanilla sponge.
0:48:56 > 0:48:58Interesting strawberry in the middle.
0:48:58 > 0:48:59And that's just cream, is it?
0:48:59 > 0:49:03No, that's the elderflower Swiss buttercream.
0:49:03 > 0:49:04I'm looking for the flavour. I can't...
0:49:04 > 0:49:07It should be quite subtle. I didn't want it to...
0:49:07 > 0:49:10- It's quite easy to go... - It's so subtle, I can't find it.
0:49:10 > 0:49:13Right, let's have a look at the next layer.
0:49:13 > 0:49:16This is the lemon and elderflower drizzle.
0:49:19 > 0:49:22It's over-baked, that one. It's dry as a bone.
0:49:22 > 0:49:25- And this bottom one again? - It is a cherry and almond.
0:49:25 > 0:49:27They've all gathered in one little area.
0:49:27 > 0:49:31Well, what's happened is the mixture was too slack.
0:49:31 > 0:49:35The cake is quite dry, again. Quite close.
0:49:35 > 0:49:38That's not good. That's a shame.
0:49:44 > 0:49:46I like the look of the cake.
0:49:46 > 0:49:48I... It just, for me, feels a bit unfinished.
0:49:48 > 0:49:51OK. The bottom and the top one are the camomile-honey
0:49:51 > 0:49:53and the middle one is orange.
0:49:56 > 0:49:58It's not quite done.
0:49:58 > 0:50:03- Mmm.- There is a layer, here, of rather close mixture.
0:50:03 > 0:50:07It was taken out of the oven a little bit too soon.
0:50:07 > 0:50:09I can't get that tea coming through.
0:50:09 > 0:50:11Let's go for the second layer.
0:50:13 > 0:50:16The orange is coming through strongly and well.
0:50:16 > 0:50:18That is absolutely spot on.
0:50:18 > 0:50:21It's a shame about the top one and probably the bottom one.
0:50:21 > 0:50:23Try the bottom one. It might be better.
0:50:28 > 0:50:30Again, I can't taste the tea.
0:50:38 > 0:50:40It's a bit of a mess when it comes to the icing.
0:50:40 > 0:50:42When you go for a classic look, make sure it's really smooth.
0:50:42 > 0:50:46The flowers, I think they could've been a bit bolder in their colour.
0:50:47 > 0:50:49One, two, three.
0:50:51 > 0:50:55I think it is slightly over-baked. That's a shame.
0:50:55 > 0:50:59I think, really, that the cake itself is not very creative.
0:50:59 > 0:51:01Same filling, same colouring.
0:51:01 > 0:51:03It's just a bit samey.
0:51:16 > 0:51:18Things didn't go completely to plan.
0:51:18 > 0:51:20No, they didn't. I ran out of time at the end
0:51:20 > 0:51:23and I had to take the acetates off quickly,
0:51:23 > 0:51:25so I haven't got the lovely shine.
0:51:25 > 0:51:27It does look a mess.
0:51:27 > 0:51:29And it looks like mashed potato in between those cakes.
0:51:29 > 0:51:31Some of the flowers look good but the rest of it...
0:51:31 > 0:51:34- Yes, I was really dis...- That's not up to your normal standards.
0:51:34 > 0:51:36Sorry, I was really disappointed.
0:51:37 > 0:51:39- It's over-baked.- Oh, is it?
0:51:39 > 0:51:41- Oh.- Mmm.- Only just over-baked.
0:51:41 > 0:51:43I don't know why I had such trouble with cake today.
0:51:43 > 0:51:45- I don't know why.- Now, this is a totally different mix.
0:51:45 > 0:51:47- Yeah.- Now, the bottom one's a little bit better.
0:51:48 > 0:51:52- Yeah, I don't know.- Not much, though.- I'm so sorry.- So am I.- Yeah.
0:52:04 > 0:52:06- It's certainly a Showstopper. - That is impressive.
0:52:06 > 0:52:09You've shown us that you're a very good at piping buttercream.
0:52:09 > 0:52:13And, underneath that, I know you've got three different flavours.
0:52:13 > 0:52:17- Yes.- We'll start from the top, and this is the lemon.- Yeah.
0:52:20 > 0:52:23It's baked well. Still got a bit of moisture in there, which is good.
0:52:23 > 0:52:25- Thank you.- Right, next one.
0:52:25 > 0:52:28- And this one is...- Carrot cake.
0:52:30 > 0:52:32It's very, very moist.
0:52:32 > 0:52:35- It's good. - The texture of the cake is good.
0:52:35 > 0:52:36And our bottom layer is...
0:52:36 > 0:52:38Vanilla and strawberry.
0:52:38 > 0:52:40It's a nice-looking cake, too.
0:52:40 > 0:52:44I like the flavour and that sponge is baked beautifully.
0:52:44 > 0:52:48- Thank you.- You've done every single layer perfect.
0:52:48 > 0:52:50The icing's been good. Well done, Selasi.
0:52:50 > 0:52:54- Makes him even more lovable. Look at him.- Thank you.- Well done.
0:52:57 > 0:52:59You've done a very simple finish,
0:52:59 > 0:53:00but it does look very neat.
0:53:00 > 0:53:03- Let's try this top one. - The top one is an elderflower tea.
0:53:03 > 0:53:07Looking at it, you've got a good genoise.
0:53:07 > 0:53:09I am definitely getting elderflower,
0:53:09 > 0:53:11and it is coming through in the cake, as well.
0:53:11 > 0:53:13Quite tricky to do. Well done.
0:53:13 > 0:53:14This is the camomile.
0:53:15 > 0:53:18Again, you've got a very good sponge.
0:53:18 > 0:53:21- And what have we got on the bottom? - This is a green tea and jasmine.
0:53:24 > 0:53:27It's very moist. And I'm getting a very pleasant flavour.
0:53:27 > 0:53:30I'm really impressed that you've managed to get those flavours
0:53:30 > 0:53:32through, especially the jasmine. It's beautiful. Really good.
0:53:32 > 0:53:37- Thank you.- You've absolutely cracked it with brilliant genoise sponges.
0:53:37 > 0:53:38- Thank you, Tom.- Well done, Tom.
0:53:43 > 0:53:45I'm just disappointed with the appearance of it,
0:53:45 > 0:53:47because I think it was very important.
0:53:47 > 0:53:49Particularly now, in week six, things need to look good.
0:53:49 > 0:53:50It's a bit of a disaster.
0:53:52 > 0:53:54I didn't think the cakes would be that bad.
0:53:56 > 0:54:00It was pretty damning on all angles.
0:54:00 > 0:54:05Yeah, I really want to stay. I really do want to stay. Oh!
0:54:09 > 0:54:12This has been the hardest judging that we've ever had.
0:54:12 > 0:54:13- It's so hard.- I think at the moment
0:54:13 > 0:54:16- we're looking for the people in trouble.- Yeah.- Yeah.
0:54:16 > 0:54:20- I think, for me, it's Rav. - It was just a little bit boring.
0:54:20 > 0:54:23And I also have to bring Andrew into that, as well.
0:54:23 > 0:54:28It was very, very simple, and he only showed us one lot of piping.
0:54:28 > 0:54:30Jane, maybe, didn't have so much success today.
0:54:30 > 0:54:32What a sadness with Jane.
0:54:32 > 0:54:35She was the only person that moulded flowers herself.
0:54:35 > 0:54:38She's got the skill - but she had an off day.
0:54:38 > 0:54:40And who is in line for Star Baker?
0:54:40 > 0:54:42Selasi was last in technical.
0:54:42 > 0:54:44Just based on that cake, I've got to put him into the fold,
0:54:44 > 0:54:46because that was very special.
0:54:46 > 0:54:48And he got the flavours inside perfectly.
0:54:48 > 0:54:50I would say Candice was up there, as well.
0:54:50 > 0:54:54We got four different flavours. That's one more than everybody else.
0:54:54 > 0:54:56Could Tom inch into Star Baker?
0:54:56 > 0:54:59Possibly. I think he's had two good challenges, and, today,
0:54:59 > 0:55:03he should feel very proud of himself because that is very, very good.
0:55:03 > 0:55:04Can I just say? Before we leave the table,
0:55:04 > 0:55:06I will need to cover Benjamina's cake,
0:55:06 > 0:55:10because we are pre-watershed and that is semi-nude.
0:55:10 > 0:55:12That doesn't need to be seen.
0:55:12 > 0:55:14- Not on British television. - If you'd like to see it,
0:55:14 > 0:55:17press the red button now.
0:55:27 > 0:55:31Paul and Mary have decided that the award for Star Baker
0:55:31 > 0:55:36goes to a person who, it's fair to say, didn't start off very well,
0:55:36 > 0:55:39but who came back with real grit.
0:55:39 > 0:55:42They put their foot hard on the fougasse pedal,
0:55:42 > 0:55:46and on Showstopper day, it was all about the tea.
0:55:46 > 0:55:48Star Baker is Mr Tea.
0:55:50 > 0:55:51He is Tom Baker.
0:55:51 > 0:55:55- He is Star Baker. Tom, well done. - APPLAUSE
0:55:57 > 0:56:00Well done, mate. I'm bad cop.
0:56:00 > 0:56:02This week's was a very, very hard-fought
0:56:02 > 0:56:05and difficult, difficult decision.
0:56:05 > 0:56:09And so, with a very heavy heart, the person leaving us this week is...
0:56:14 > 0:56:16..Rav.
0:56:16 > 0:56:19- Yeah.- Just, I want to lean into you and then never leave.
0:56:21 > 0:56:24- I'll miss your face, Rav. - I'm going to miss you all, too.
0:56:24 > 0:56:26I'm really, really proud of myself
0:56:26 > 0:56:27and I'm glad that I've made it this far.
0:56:27 > 0:56:29Week six, I mean, that's an achievement for me.
0:56:29 > 0:56:33I'm leaving here with a smile on my face and I couldn't be happier.
0:56:33 > 0:56:35- Well done, Rav.- Thank you. Thank you so much, Paul.
0:56:35 > 0:56:38Rav's a great baker, but I think, at the end of the day,
0:56:38 > 0:56:40Andrew did better than Rav in the Showstopper,
0:56:40 > 0:56:42and, unfortunately, Rav had to go.
0:56:44 > 0:56:47I can't believe it. I'm a lucky duck.
0:56:47 > 0:56:50I've got to really show them what I'm made of next week,
0:56:50 > 0:56:52and put awful botanicals behind us.
0:56:52 > 0:56:54Well done, Tom.
0:56:54 > 0:56:56Tom was a bit of a wild one, wasn't he, this week?
0:56:56 > 0:56:58He started really badly,
0:56:58 > 0:57:00but to get those flavours of the tea to come through
0:57:00 > 0:57:03at just the right level, proper Star Baker.
0:57:03 > 0:57:05You've pulled it right back.
0:57:05 > 0:57:07Now, carry that through into the next week.
0:57:07 > 0:57:09Tom surprised us all. He did brilliantly.
0:57:10 > 0:57:13Yes, yes, yes!
0:57:13 > 0:57:15I am very surprised.
0:57:15 > 0:57:18Not a brilliant first day, and to come back and be Star Baker,
0:57:18 > 0:57:21it makes me feel like I'm supposed to be here.
0:57:21 > 0:57:24Next time, it's desserts.
0:57:24 > 0:57:25This is week seven of Bake Off.
0:57:25 > 0:57:28Good enough is not good enough any more.
0:57:28 > 0:57:29As we roll out...
0:57:29 > 0:57:31Damn it. Damn it!
0:57:31 > 0:57:33..a cracking signature...
0:57:33 > 0:57:34Oh, it's cracked. It's cracked.
0:57:34 > 0:57:37A technical that's driving the bakers nuts...
0:57:37 > 0:57:39It's just crystallised.
0:57:39 > 0:57:40Start again.
0:57:40 > 0:57:41Argh!
0:57:41 > 0:57:43..and a mini Showstopper...
0:57:43 > 0:57:45They're going to collapse.
0:57:45 > 0:57:47..with massive expectations.
0:57:47 > 0:57:49They are just sliding everywhere.
0:57:51 > 0:57:55- Oh, no.- Will you ever ride a big dipper again after this, Andrew?
0:57:55 > 0:57:56- Probably not.- OK. Good man.