0:00:02 > 0:00:04- Last time...- Very floral. - ..it was Botanical Week.
0:00:04 > 0:00:05This is a complete mess.
0:00:05 > 0:00:06After a disappointing start...
0:00:06 > 0:00:08I guess I would have liked it to be a bit stiffer.
0:00:08 > 0:00:11..Rav and Andrew were on a rescue mission.
0:00:11 > 0:00:13Mine is so wet.
0:00:13 > 0:00:17As emotions ran high, it was Andrew who survived.
0:00:17 > 0:00:19And Rav was sent home.
0:00:19 > 0:00:22I've always said that I'm like a cat with nine lives
0:00:22 > 0:00:23and my lives were running out!
0:00:23 > 0:00:26Despite Candice's impressive cake for all seasons,
0:00:26 > 0:00:29and Selasi's perfect sponge and piping,
0:00:29 > 0:00:33it was Tom who stole the Star Baker crown for a second time.
0:00:33 > 0:00:36Great jasmine flavour in there. That's impressive.
0:00:36 > 0:00:38Now, it's Dessert Week.
0:00:38 > 0:00:40Let's add some sugar.
0:00:40 > 0:00:43A Signature that's all about the swirl.
0:00:43 > 0:00:45This is always so hard.
0:00:45 > 0:00:47A Technical that's all about the nuts.
0:00:47 > 0:00:48Ohhhhh!
0:00:48 > 0:00:51And a mini Showstopper that's a massive challenge.
0:00:51 > 0:00:53The moment of truth.
0:00:53 > 0:00:55- Oh, no...!- Disaster.
0:01:19 > 0:01:20Over the next two days,
0:01:20 > 0:01:23the bakers will be tested on a trio of desserts.
0:01:23 > 0:01:24Three challenges,
0:01:24 > 0:01:29three chances to win Star Baker and avoid leaving the tent.
0:01:29 > 0:01:32So last week, obviously, I had a bit of a meltdown, so, yeah,
0:01:32 > 0:01:33no, I had a little word with myself.
0:01:33 > 0:01:35This week is more my type of week,
0:01:35 > 0:01:38I'm a desserts man through and through.
0:01:38 > 0:01:41I will try extra hard, yeah, Star Baker's been pretty allusive.
0:01:41 > 0:01:44To have got this far is unbelievable.
0:01:44 > 0:01:48I love them all, but I've now got so close I want to win!
0:01:48 > 0:01:51You definitely have to impress on every three bakes because
0:01:51 > 0:01:53there really is nowhere to hide now.
0:01:53 > 0:01:56So far, being Star Baker has not been great for me,
0:01:56 > 0:01:58I've had a bit of the curse of the Star Baker in the past,
0:01:58 > 0:02:00so I'm just going to try and ignore that.
0:02:05 > 0:02:07Bakers, just six remaining.
0:02:07 > 0:02:09Or as Mel and I like to say,
0:02:09 > 0:02:1346.1538% of a baker's dozen, don't we, Mel?
0:02:13 > 0:02:15- We love that.- We love it.
0:02:15 > 0:02:16Anyway, enough of that.
0:02:16 > 0:02:18What Paul and Mary would love you to make
0:02:18 > 0:02:21for your Signature Challenge, is a family-sized roulade.
0:02:21 > 0:02:25Yes, the roulade can be filled in any which way you like,
0:02:25 > 0:02:29- but it must be sweet.- Yes. - And sponge.- Yes.- Not meringue.
0:02:29 > 0:02:31You've got an hour and a half on the clock. On your marks...
0:02:31 > 0:02:33- Get set... BOTH:- Bake.
0:02:35 > 0:02:37Ah, yeah, here we go again.
0:02:39 > 0:02:42It's a new week, fresh start, hopefully I can start the
0:02:42 > 0:02:45week off with a really positive note with this roulade.
0:02:45 > 0:02:48Yeah, we're getting closer to the final now,
0:02:48 > 0:02:53so, every little counts and no silly mistakes, I guess.
0:02:53 > 0:02:56Practised a lot this week, so I'm reasonably confident but
0:02:56 > 0:03:00having a failure could be a quick ticket to the way home.
0:03:01 > 0:03:04- MARY:- One of the key characteristics of a roulade
0:03:04 > 0:03:07is that you should, when it's rolled up, have a nice spiral,
0:03:07 > 0:03:10like a Catherine wheel. Now, that needs skill.
0:03:12 > 0:03:14- PAUL:- Think of a roulade like a good sandwich.
0:03:14 > 0:03:15If you put too much filling in it,
0:03:15 > 0:03:17you're not going to get it in your mouth.
0:03:17 > 0:03:19I might, but most people wouldn't.
0:03:19 > 0:03:22So the idea is to put a nice, even layer of filling all the way
0:03:22 > 0:03:25through, and again that helps with the swirl as well.
0:03:28 > 0:03:31A traditional roulade is a fairly simple-looking bake.
0:03:31 > 0:03:34But with a place in the quarterfinals at stake, this is an
0:03:34 > 0:03:38opportunity for the bakers to roll out something really special.
0:03:38 > 0:03:40- ANDREW:- I'm drawing a straight pattern on my roulade
0:03:40 > 0:03:43which I'll then freeze, to hint at the orange
0:03:43 > 0:03:46which will be inside the sponge.
0:03:46 > 0:03:50The danger is, if you overcook the sponge a fraction,
0:03:50 > 0:03:51it cracks when you roll it.
0:03:53 > 0:03:57To help avoid any cracks, most of the bakers are making
0:03:57 > 0:03:59a variety of whisked, fatless sponges.
0:03:59 > 0:04:02So I'm going to be whisking some eggs and sugar together.
0:04:02 > 0:04:05I want it to be really light and also I find it rolls
0:04:05 > 0:04:08a bit easier than kind of more traditional sponges.
0:04:08 > 0:04:11All the raising agent comes from the eggs, so whipping up the yolks,
0:04:11 > 0:04:14whipping up the whites, that is going to make it rise.
0:04:15 > 0:04:19Selasi's the only baker adding butter to his sponge mixture.
0:04:19 > 0:04:23Just melted butter, which I'm going to fold into the sponge.
0:04:23 > 0:04:27It doesn't make it too dry, it gives a nice texture as well.
0:04:27 > 0:04:29- Hello, Selasi.- Morning.- Hello!
0:04:29 > 0:04:31Right, tell us all about your roulade.
0:04:31 > 0:04:33I'm making a lemon and strawberry roulade.
0:04:33 > 0:04:36It will have a cream filling and also lemon curd.
0:04:36 > 0:04:40Selasi's classic summer ingredients of fresh strawberries and cream
0:04:40 > 0:04:43will be layered with his own lemon curd to add extra zest
0:04:43 > 0:04:46to the filling, then rolled in a plain sponge and finished
0:04:46 > 0:04:49with piped whipped cream and nuts.
0:04:49 > 0:04:51What sort of finish do you get on your roulade?
0:04:51 > 0:04:54- Does it crack at all? - I'm using a Genoise sponge,
0:04:54 > 0:04:56which is a bit more tolerant to the rolling.
0:04:56 > 0:05:00I would say that having the butter addition means that you've
0:05:00 > 0:05:03- got a very pliable mixture.- Yeah.
0:05:03 > 0:05:05So I'm hoping there will be no crack whatsoever.
0:05:05 > 0:05:07- HE CHUCKLES SOFTLY - Um...
0:05:10 > 0:05:14- TOM:- I'm just putting a very small amount of nutmeg into my sponge.
0:05:14 > 0:05:16It's just a kind of aroma that works quite well with
0:05:16 > 0:05:17chocolate and caramel.
0:05:19 > 0:05:21Tom, tell us about your roulade.
0:05:21 > 0:05:23I'm making a millionaire's roulade,
0:05:23 > 0:05:26so it's based around a traditional millionaire's shortbread.
0:05:26 > 0:05:28It's going to have chocolate and shortbread incorporated in it as well.
0:05:28 > 0:05:30I will marry you.
0:05:30 > 0:05:32Last week's Star Baker, Tom,
0:05:32 > 0:05:35is making a nutmeg-flavoured sponge filled with his own shortbread,
0:05:35 > 0:05:38which he'll sprinkle over a layer of salted caramel, before
0:05:38 > 0:05:41rolling and covering the entire roulade with chocolate ganache.
0:05:41 > 0:05:45Millionaire's shortbread is stunning, but inside a sponge?
0:05:45 > 0:05:47Should be interesting.
0:05:47 > 0:05:49Do you mean that in a sort of, genuinely it'll be interesting
0:05:49 > 0:05:53or in a sort of mwa-ha-ha-hah, classic creepy Paul Hollywood
0:05:53 > 0:05:55something-awful's-going-to-happen kind of way?
0:05:55 > 0:05:56Errrr...
0:05:57 > 0:06:00Baking time is crucial.
0:06:00 > 0:06:01Right, going in.
0:06:01 > 0:06:04Too little, and the sponge will be underbaked.
0:06:04 > 0:06:07Seven to nine minutes is all it takes.
0:06:07 > 0:06:10Too much, and the sponge will dry out and crack when rolled.
0:06:10 > 0:06:13My sponge is in the oven, for 15 minutes,
0:06:13 > 0:06:14potentially up to about 20.
0:06:16 > 0:06:18Right. Filling.
0:06:18 > 0:06:20I'm making a pina colada roulade.
0:06:20 > 0:06:22It's a bit cheesy, but, you know, they're fun.
0:06:22 > 0:06:26Benjamina's bringing memories of cocktails on holiday to her roulade,
0:06:26 > 0:06:30with a filing of pineapple soaked in coconut rum, layered with
0:06:30 > 0:06:34coconut mascarpone and all rolled up in a coconut-flavoured sponge.
0:06:34 > 0:06:36- And you said you had coconut in there?- Yeah.
0:06:36 > 0:06:38- What have you got in flavour? - Coconut extract paste.
0:06:38 > 0:06:42- OK.- Oooh.- Oh, that's interesting. - It's really good, it's quite strong.
0:06:42 > 0:06:43- Wow, it is, isn't it?- Yeah.
0:06:43 > 0:06:46That's like you're actually putting it on your skin.
0:06:46 > 0:06:48- I was going to say, get you up to that nice teak colour.- Nice smell.
0:06:48 > 0:06:51Are you putting any of the pineapple inside?
0:06:51 > 0:06:54I just cooked it down for a bit, with a bit of the rum.
0:06:57 > 0:07:01Looks good, happy with it. Nice and airy texture.
0:07:05 > 0:07:08Yeah, it's looking fine, I think.
0:07:12 > 0:07:14It's got to come out very shortly.
0:07:14 > 0:07:15BEEPING
0:07:15 > 0:07:17(Hot, hot! Hot!)
0:07:17 > 0:07:20No pressure... I don't think it will crack, but if it DOES crack,
0:07:20 > 0:07:22you know, it's all part of the charm.
0:07:24 > 0:07:27So I'm making a tropical holiday roulade.
0:07:27 > 0:07:29I'm using my dad's recipe. It will have some banana in the centre,
0:07:29 > 0:07:32and then there's going to be passion fruit caramel on top.
0:07:32 > 0:07:36After tears last week, Andrew's hoping his tropical roulade
0:07:36 > 0:07:39will brighten his chances of making it to the quarterfinals.
0:07:39 > 0:07:41He's going all-out to impress.
0:07:43 > 0:07:45Ah, you've done a joconde style?
0:07:45 > 0:07:47Yeah. So I've got some stripes on there,
0:07:47 > 0:07:49just to hint at the bit of orange that's inside.
0:07:49 > 0:07:51It's a lovely idea.
0:07:51 > 0:07:54Oh, that's a shame. Some of your stripes have come off.
0:07:54 > 0:07:56That's all right.
0:07:56 > 0:07:59Going to give it a little bit of a cool now.
0:08:02 > 0:08:05I am happy with the sponge, yeah, really happy with it.
0:08:07 > 0:08:11- JANE:- You just pre-roll it when it's warm so it's got some sort of memory
0:08:11 > 0:08:13as to what shape you want it at the end.
0:08:13 > 0:08:17I always roll it from the long end, cos you get more slices out of it.
0:08:17 > 0:08:19SHE LAUGHS
0:08:19 > 0:08:23You roll the short end towards you instead of the long end,
0:08:23 > 0:08:26I don't think you get enough sort of rolls in it.
0:08:28 > 0:08:31I am making a white chocolate roulade
0:08:31 > 0:08:34with a passion fruit and raspberry cheesecake filling.
0:08:34 > 0:08:37My dad absolutely loves white chocolate -
0:08:37 > 0:08:39like, loves, loves white chocolate.
0:08:39 > 0:08:43Candice's roulade will be filled with layers of raspberry cheesecake
0:08:43 > 0:08:44and passion fruit curd.
0:08:44 > 0:08:47For her dad, she's adding his favourite white chocolate
0:08:47 > 0:08:51into her sponge, which will be covered in freeze-dried raspberries.
0:08:51 > 0:08:53- I just need to flick this. - Go on, flick it.
0:08:53 > 0:08:55Oh!
0:08:55 > 0:08:57Done with great confidence.
0:08:57 > 0:09:00Is it really scary doing this right in front of Mary?
0:09:00 > 0:09:01Yeah, it's probably...
0:09:01 > 0:09:04No. She's done it one or three times before.
0:09:04 > 0:09:07Look at the smile on her face, she knows it's good.
0:09:07 > 0:09:09The sun's come out.
0:09:09 > 0:09:11Good luck, Candice, look forward to this one.
0:09:11 > 0:09:14- Smelling good.- Thank you very much. - Thank you.- Thank you.
0:09:15 > 0:09:19Honestly, petrifying but I'm so glad she said it was all right,
0:09:19 > 0:09:21I was like, "Ohhhh!"
0:09:27 > 0:09:31It's feeling flexible. I see a few cracks, but that's minor.
0:09:33 > 0:09:36Not hugely happy with that sponge, it's just looking a little bit flat.
0:09:38 > 0:09:42Think I took it out of the oven just probably a minute too early.
0:09:42 > 0:09:45So I'm going to go again and try to do it better. You know,
0:09:45 > 0:09:48this is week seven of Bake Off, good enough is not good enough any more.
0:09:48 > 0:09:5030 minutes to go.
0:09:53 > 0:09:55And while Tom gambles on making a second sponge,
0:09:55 > 0:09:58the other bakers start making their fillings.
0:09:58 > 0:10:00- BENJAMINA:- So I've just got some pineapples, bit of rum.
0:10:03 > 0:10:06I want the rum to come through, because when I did it at home
0:10:06 > 0:10:09I thought, "I can't really taste the rum, it can take a bit more,
0:10:09 > 0:10:10"it can take a bit more."
0:10:10 > 0:10:12So I've put quite a bit in.
0:10:16 > 0:10:20I make roulades reasonably frequently at home.
0:10:20 > 0:10:24There's ganache in it, there's double cream in it,
0:10:24 > 0:10:26bit of alcohol in it.
0:10:26 > 0:10:28Jane's roulade is one of her husband's favourites,
0:10:28 > 0:10:31with a chocolate and hazelnut sponge filled with whipped cream
0:10:31 > 0:10:34and a layer of boozy chocolate and hazelnut paste.
0:10:34 > 0:10:37Are you getting that to a spreadable consistency?
0:10:37 > 0:10:39- Trying to get it spreadable. - Which is quite tricky.
0:10:39 > 0:10:41Mmm, But you can.
0:10:41 > 0:10:44- Interesting that you've rolled it up that way.- Yeah, lengthways.
0:10:44 > 0:10:47I know. I do it at home that way and I know lots of people
0:10:47 > 0:10:49do it that way because you get more rolls in it,
0:10:49 > 0:10:52- but I do it that way because you get more slices in it. - All right. Thank you.
0:10:54 > 0:10:56Already happier with that.
0:10:56 > 0:10:58The second sponge is much thicker, much lighter.
0:10:58 > 0:11:00Its texture's way better.
0:11:00 > 0:11:02Now I've got to get everything else together.
0:11:02 > 0:11:05Three of the bakers are banking on a fruit curd
0:11:05 > 0:11:07to add a bit of sharpness to their roulades.
0:11:07 > 0:11:10Andrew's raided his family's cookbook.
0:11:10 > 0:11:13I'm using my dad's recipe for passion fruit curd.
0:11:13 > 0:11:16Dad's made this curd for at least the past three Christmases,
0:11:16 > 0:11:19it's a family favourite. I've shamelessly nicked it off him.
0:11:19 > 0:11:22I think Candice is doing passion fruit as well,
0:11:22 > 0:11:24but I've got confidence in Dad's curd.
0:11:26 > 0:11:31I just put seeds of two passion fruit into the curd.
0:11:31 > 0:11:34I think it's nice to have a little bit of seedage in there,
0:11:34 > 0:11:35just not a huge amount.
0:11:36 > 0:11:39That's got a slightly bitter aftertaste,
0:11:39 > 0:11:41you don't want that.
0:11:41 > 0:11:43So let's add some sugar.
0:11:43 > 0:11:45- BEEPING - We're almost there with the curd.
0:11:47 > 0:11:50- That's better.- That's better. - Oh, it's sharp. Hm.
0:11:50 > 0:11:51- Good.- Yeah.
0:11:54 > 0:11:55Now it's time to get assembling.
0:11:55 > 0:11:58The cheesecake will go on first,
0:11:58 > 0:12:04then I will swirl through the passion fruit and then roll.
0:12:06 > 0:12:09- MEL:- That is a lovely, lovely, lovely sight.
0:12:09 > 0:12:15A man spreading cream...onto a sponge.
0:12:15 > 0:12:18- I'm slightly giddy, Selasi! - That's all right.
0:12:19 > 0:12:22First a layer of the caramel,
0:12:22 > 0:12:24then a layer of the crumbled up shortbread.
0:12:26 > 0:12:29There probably is a danger of overfilling,
0:12:29 > 0:12:31you don't want it bulging.
0:12:31 > 0:12:34The caramel next to the sponge can be an odd texture
0:12:34 > 0:12:38because it's two quite soft, delicate things, but personally
0:12:38 > 0:12:40I think it's good and hopefully they'll like it as well.
0:12:42 > 0:12:44I don't want it TOO thick.
0:12:44 > 0:12:46I don't want it to be cream with a bit of sponge.
0:12:46 > 0:12:48This is my hazelnut paste.
0:12:48 > 0:12:51It won't spread. But what I'm going to do
0:12:51 > 0:12:54is I'm going to add a load more to the ganache.
0:12:54 > 0:12:57You can see this, this is not happening.
0:12:59 > 0:13:02Bakers, just five minutes to get your roulade on.
0:13:02 > 0:13:03Time to roll.
0:13:03 > 0:13:05This is the tricky bit.
0:13:05 > 0:13:06Five minutes.
0:13:06 > 0:13:08This is always so hard.
0:13:09 > 0:13:12There's too many strawberries in there.
0:13:15 > 0:13:18I am really happy with that, actually.
0:13:18 > 0:13:20The moment of truth.
0:13:21 > 0:13:24- SELASI:- I'm going to cover it up anyway so...
0:13:25 > 0:13:28Pretty is not really on the cards right now.
0:13:29 > 0:13:31Just got to get it looking neat.
0:13:31 > 0:13:35- It's not messy, it's informal. - Informal, yeah.- Informal.
0:13:40 > 0:13:42Ooh, the ooze on that.
0:13:42 > 0:13:45I'm hoping he likes the flavour and forgives me the lack of roll.
0:13:45 > 0:13:47Just say it's a regional thing. He won't know.
0:14:06 > 0:14:10OK, bakers, stop. Move the roulades, roll them to the end of the benches.
0:14:10 > 0:14:13The challenge is over.
0:14:22 > 0:14:25Paul and Mary are looking for a roulade with a light sponge,
0:14:25 > 0:14:28even layers of filling and the perfect swirl.
0:14:30 > 0:14:34I love the finish, it looks really exciting.
0:14:34 > 0:14:37Because you rolled it the opposite way, you're never going to get
0:14:37 > 0:14:41a full roll, you're only going to get one and a bit. Right...
0:14:41 > 0:14:42Well, it cuts well.
0:14:44 > 0:14:47You managed to spread that nut mix.
0:14:47 > 0:14:51- I mixed it with my ganache. - That's an honest girl.- I thought so.
0:14:51 > 0:14:52Hazelnut's sharp.
0:14:52 > 0:14:55The alcohol in there is almost ruining the flavour,
0:14:55 > 0:14:57which is a shame. The texture's beautiful.
0:14:57 > 0:14:59I like the whole combination.
0:14:59 > 0:15:02Perhaps it's the little bit of tipple in there that I like.
0:15:02 > 0:15:03Always.
0:15:07 > 0:15:08You've got a nice swirl in there.
0:15:08 > 0:15:10It's very neat. I want to make sure the filling's in there
0:15:10 > 0:15:12equally all the way down.
0:15:12 > 0:15:14Let's just cut into it and see what it's like, shall we?
0:15:14 > 0:15:17- MEL:- Quite a big slice there, Paul. - I'll take a big slice, yeah.
0:15:17 > 0:15:19Now, look at that, that's just perfect.
0:15:22 > 0:15:25You haven't overbaked your sponge, it's beautifully soft.
0:15:25 > 0:15:29Fresh pineapple, cream, and coconut.
0:15:29 > 0:15:32The whole combination I think goes well.
0:15:32 > 0:15:36The essence or the extract of the coconut, does it taste natural?
0:15:36 > 0:15:38- I'm trying to determine. - OK, too fake?- I'm not sure...
0:15:38 > 0:15:41- Yeah.- OK.- It is a pina colada though, I'll give you that.
0:15:41 > 0:15:43And the textures are absolutely spot on.
0:15:50 > 0:15:51Interesting that you covered it.
0:15:51 > 0:15:53What's that hiding?
0:15:53 > 0:15:57The whole thing of a roulade is to get that spiral,
0:15:57 > 0:15:59and we're not seeing it because you've masked it.
0:15:59 > 0:16:01Let's see what's happening inside.
0:16:01 > 0:16:04You have got A spiral there.
0:16:04 > 0:16:07- This was your second attempt at...? - Did a second sponge,
0:16:07 > 0:16:09the first one was underbaked.
0:16:09 > 0:16:12I would like a swirl of cream in there too,
0:16:12 > 0:16:17because it is a bit cloying with the toffee and also the icing.
0:16:17 > 0:16:19I think you've actually done a really good job on the flavours.
0:16:19 > 0:16:23I just think the appearance is not good.
0:16:29 > 0:16:34From my angle here, this swirl, it's very messy.
0:16:34 > 0:16:38We've got a little crack down the side, that means that possibly
0:16:38 > 0:16:41the sponge itself was in the oven a little bit too long,
0:16:41 > 0:16:43- but we've got to taste it.- OK.
0:16:44 > 0:16:46Looks quite dense there.
0:16:46 > 0:16:49Right, so I think we'll have a look and see.
0:16:49 > 0:16:50The filling is a little bit soft.
0:16:50 > 0:16:53Cheesecake needs to be a little bit more set.
0:16:53 > 0:16:56It's a bit rubbery in the middle.
0:16:56 > 0:16:59But the actual filling is absolutely scrumptious.
0:17:07 > 0:17:09So you've got a lovely design.
0:17:09 > 0:17:12You've got rather a soft filling, and therefore
0:17:12 > 0:17:14instead of getting a beautiful spiral,
0:17:14 > 0:17:17we've got it a little bit flat.
0:17:17 > 0:17:19I like the joconde style you did with the orange on the top,
0:17:19 > 0:17:22- that looks pretty good. Let's have a look, shall we?- Mm.
0:17:22 > 0:17:25Lovely flavours, they all go well together.
0:17:25 > 0:17:29I think the sponge is delicious. It melts in the mouth.
0:17:29 > 0:17:31And the banana goes really well with it as well.
0:17:31 > 0:17:32But the overall flavour is good,
0:17:32 > 0:17:35the textures are excellent, I think you've done a pretty good job.
0:17:35 > 0:17:38- And you've showed us one or two skills.- Thank you.- Thank you.
0:17:44 > 0:17:46Piping looks good on the top, quite neat.
0:17:46 > 0:17:48Looks more of a fold than a swirl.
0:17:48 > 0:17:52- It's quite a simple finish, but it's very effective.- Right...
0:17:52 > 0:17:56- Is it a bit unstable on the curved...?- It's called originality.
0:17:56 > 0:17:59It's called a photo frame, Mary. Is that a photo frame, Selasi?
0:17:59 > 0:18:01Yes, it is.
0:18:01 > 0:18:03No-one's under there though.
0:18:04 > 0:18:06I think overall you HAVE got a nice swirl -
0:18:06 > 0:18:09you couldn't see it from the outside because it's so soft.
0:18:09 > 0:18:11You can see it pouring out.
0:18:11 > 0:18:14You've got a beautiful, soft sponge.
0:18:14 > 0:18:16I think I could take a bit more lemon curd,
0:18:16 > 0:18:17did you put much in there?
0:18:17 > 0:18:20Not too much because I didn't want it oozing out, so...
0:18:20 > 0:18:24The sponge is delicious. The sponge is absolutely the star of the show.
0:18:24 > 0:18:26- I think you've done a really good job, actually.- Thank you.
0:18:26 > 0:18:29Selasi, come home. I'm just going to nick a strawberry.
0:18:31 > 0:18:32That went really well, actually.
0:18:32 > 0:18:34They liked the curd, there wasn't enough curd.
0:18:34 > 0:18:36It's a shame I jarred the rest of it.
0:18:36 > 0:18:39- HE LAUGHS - But, yeah, I'm taking this home.
0:18:39 > 0:18:41It'll be good on toast.
0:18:41 > 0:18:45Paul said the coconut was a bit too artificial. I can take that.
0:18:45 > 0:18:49After last week's disaster that I had, it feels like I'm
0:18:49 > 0:18:53back in the running now. A really great start to this week.
0:18:53 > 0:18:56Didn't like the decoration so much but you know what, I think it's quite classy.
0:18:56 > 0:18:58I wanted it to look like a chocolate bar,
0:18:58 > 0:19:00and it did look like a chocolate bar.
0:19:00 > 0:19:02I need to think of a way of making the Technical something that'll be
0:19:02 > 0:19:05enjoyable and I can go into it with a bit of confidence.
0:19:13 > 0:19:18Ohhh, happy days, bakers, it's the Technical Challenge. Yay!
0:19:18 > 0:19:20Now, this week it's been set by Mary.
0:19:20 > 0:19:22Mary, any words of advice for the lovely bakers?
0:19:22 > 0:19:26You've got to be organised, you've got multi-tasking to do.
0:19:26 > 0:19:27- MEL:- Multi-tasking.
0:19:27 > 0:19:29We will be asking you to juggle during the entire bake,
0:19:29 > 0:19:32- if that's all right.- Good. Mary and Paul, you must leave the tent.
0:19:32 > 0:19:35- Bye-bye, eyes.- Tatty-byes.
0:19:35 > 0:19:37- Now, bakers...- Yes.
0:19:37 > 0:19:42..Paul and Mary would very much like you to make...a marjolaine.
0:19:42 > 0:19:45- What?- Yes, that was my understanding too.
0:19:45 > 0:19:48It's actually a French rectangular gateau.
0:19:48 > 0:19:52You should make, please, four layers of nutty meringue
0:19:52 > 0:19:55sandwiched with praline buttercream and ganache,
0:19:55 > 0:19:58then the whole thing covered in nuts.
0:19:58 > 0:19:59You've got three hours.
0:19:59 > 0:20:01(Three hours.)
0:20:01 > 0:20:03- On your marks...- Get set and bake!
0:20:07 > 0:20:10Marjolaine. Never, ever heard of it.
0:20:10 > 0:20:13I think it's like a layered cake but it's meringue instead.
0:20:13 > 0:20:15You've got your meringue, your cream, your meringue,
0:20:15 > 0:20:16your cream, meringue, cream...
0:20:16 > 0:20:19ganache, nuts. That's what I've pictured.
0:20:19 > 0:20:23Apart from chocolate ganache, I have never made any part of it.
0:20:23 > 0:20:26I don't really know what it should look like.
0:20:26 > 0:20:30I can't afford to come last now. I really can't afford to come last.
0:20:30 > 0:20:32Not at this stage of the competition, anyway.
0:20:34 > 0:20:37How long have we given them for this challenge, Mary?
0:20:37 > 0:20:39We've given them three hours.
0:20:39 > 0:20:42- Which is pushing it a bit. - Wow, Mary, you really are cruel.
0:20:42 > 0:20:45- I'm not as cruel as you usually are. - HE CHUCKLES
0:20:45 > 0:20:47They've got to, first of all, make the dacquoise,
0:20:47 > 0:20:49which is a glorified meringue with nuts.
0:20:49 > 0:20:53Can be quite tricky to get that meringue absolutely perfect.
0:20:53 > 0:20:56It's got to be crisp but not chewy,
0:20:56 > 0:21:00because we have to cut through this gateau.
0:21:00 > 0:21:02- I think we need to look into these layers.- Indeed.
0:21:02 > 0:21:04You can see the ganache and the buttercream
0:21:04 > 0:21:07and the meringue as well.
0:21:07 > 0:21:09It does look quite impressive.
0:21:09 > 0:21:11It's very nutty.
0:21:11 > 0:21:13You do get that texture from the dacquoise as well from the meringue.
0:21:13 > 0:21:15It is sweet. But oh, it's so good.
0:21:18 > 0:21:19I'm at the stage where it says,
0:21:19 > 0:21:21"Make the dacquoise, finely grind the nuts."
0:21:21 > 0:21:23This is a combination of almonds and hazelnuts...
0:21:25 > 0:21:28Grind them, and then roast them.
0:21:28 > 0:21:30I'm going to roast them for a few minutes.
0:21:30 > 0:21:34You want them to be dry, golden and smelling nice and nutty.
0:21:34 > 0:21:36Next step just says, "Make a meringue..."
0:21:36 > 0:21:39By whisking egg whites,
0:21:39 > 0:21:42adding in a spoonful of sugar at a time
0:21:42 > 0:21:45to try and keep the air in.
0:21:45 > 0:21:47It's thick, it's glossy, it's looking gorgeous.
0:21:50 > 0:21:53My nuts are looking nice and golden brown, so now they need to cool
0:21:53 > 0:21:55before I fold it into this,
0:21:55 > 0:21:59and that's apparently what makes a dacquoise.
0:21:59 > 0:22:00You've got to fold it in
0:22:00 > 0:22:02and keep as much of the air in there as possible.
0:22:05 > 0:22:07That's about right. It's well mixed in.
0:22:07 > 0:22:10"Divide the meringue between three Swiss roll tins."
0:22:12 > 0:22:16Smooth it out, try and keep it as light as possible.
0:22:16 > 0:22:19I considered piping it in. I want a very flat surface, I think.
0:22:19 > 0:22:22Pictures I've seen of dacquoise before
0:22:22 > 0:22:24are usually piped into a disc
0:22:24 > 0:22:26so I'm going to...risk it.
0:22:26 > 0:22:29It's not easy to spread because of the consistency of it,
0:22:29 > 0:22:34so you just need to let nature do its thing.
0:22:34 > 0:22:36"Bake until golden." So I am going in the oven.
0:22:39 > 0:22:41It doesn't give me a time,
0:22:41 > 0:22:43but I reckon it's going to take at least an hour.
0:22:45 > 0:22:49I'll try and get it ahead on my next step, chocolate ganache.
0:22:49 > 0:22:51Ganache is easy. It's just hot cream and chocolate.
0:22:51 > 0:22:53So this one bit, I'm happy with.
0:22:53 > 0:22:56From here, it may all go catastrophically downhill.
0:22:56 > 0:22:59You just want it really glossy. I'm pretty pleased with that.
0:22:59 > 0:23:01Next step is to make the praline.
0:23:01 > 0:23:03It says, "Toast the blanched almonds."
0:23:03 > 0:23:05I've never made a praline, I've never made a caramel.
0:23:05 > 0:23:07The praline's fine, you just make a sugar syrup,
0:23:07 > 0:23:10you get it to look nice and caramelised, shove the nuts in.
0:23:10 > 0:23:12Just want to coat all the nuts.
0:23:12 > 0:23:14Now we just let that set...
0:23:14 > 0:23:15I'm very happy with it.
0:23:18 > 0:23:21Now, we all know that nuts and caramel are an exquisite,
0:23:21 > 0:23:23delightful combination.
0:23:23 > 0:23:26Like Berry and Hollywood, they're a match made in heaven.
0:23:26 > 0:23:29Actually, it was a match made in France.
0:23:31 > 0:23:33The praline was named after
0:23:33 > 0:23:36a 17th-century French diplomat, Count Praslin,
0:23:36 > 0:23:40whose head chef invented the sugar and almond combination.
0:23:40 > 0:23:42Word soon got out about this new sweet,
0:23:42 > 0:23:46all the way to the palace of King Louis XIV.
0:23:46 > 0:23:50And was even used by the count to curry favour with the noblemen.
0:23:50 > 0:23:53The count decided to use praline to convince
0:23:53 > 0:23:55the local nobility to support the French crown.
0:23:55 > 0:23:58And according to the legend, it worked.
0:23:58 > 0:24:01I like the idea of that. There's a lot of political tension in the UK -
0:24:01 > 0:24:03pass round the Sherbet Dip Dabs, all's fine.
0:24:05 > 0:24:09400 years later, in the town of Montargis,
0:24:09 > 0:24:11the praline is still being made to the chef's original recipe
0:24:11 > 0:24:15and sold in this shop by confectioner Benoit Digeon.
0:24:17 > 0:24:19Praline has been in your family for how many years?
0:24:19 > 0:24:21For one century and ten years.
0:24:21 > 0:24:24My grandfather bought the company in 1903
0:24:24 > 0:24:26and no other praline recipe inside the books,
0:24:26 > 0:24:27and we keep it in the family.
0:24:27 > 0:24:29So, how do you make this praline?
0:24:29 > 0:24:32It's very easy. We have to have good almonds,
0:24:32 > 0:24:35we have to caramelise them gently and then we coat them with
0:24:35 > 0:24:39the caramel, and after the caramel there is vanilla,
0:24:39 > 0:24:42there is arabic gum, and there is sugar and that's it.
0:24:42 > 0:24:44- That's it?- Yeah.- There's no secret?
0:24:44 > 0:24:46There is no secret, there is no secret.
0:24:46 > 0:24:48I think there's a secret.
0:24:48 > 0:24:51How many times do they get caramelised?
0:24:51 > 0:24:52Enough time.
0:24:52 > 0:24:55- Once?- Enough.- Twice? Four times?
0:24:55 > 0:24:58- Four times if you want. - Six times?- Why not!
0:24:58 > 0:25:01It doesn't really matter whether you caramelise once, twice,
0:25:01 > 0:25:06200 times. The praline is still the count of confectionery.
0:25:10 > 0:25:11That is nice.
0:25:11 > 0:25:14I like that, yeah. I'm going to have that set in my door.
0:25:20 > 0:25:26My lovely stained glass praline has now turned into this praline dust.
0:25:26 > 0:25:30This is going to go into my buttercream.
0:25:30 > 0:25:33Is that golden brown? I'm going to let that cool in the oven.
0:25:33 > 0:25:37- Where's Margaux? She's in there?- The meringues are cooling in an oven,
0:25:37 > 0:25:39which seems like an oxymoron to me.
0:25:39 > 0:25:40Is anyone else doing that? Don't pass it on.
0:25:40 > 0:25:43- Oh, no, that's in the instructions. - Oh, is it? Oh, sorry!
0:25:44 > 0:25:46Half an hour, bakers. Demi-heure.
0:25:48 > 0:25:50Again, I'm not sure if the piping was a good idea or not,
0:25:50 > 0:25:52but I guess we'll find out.
0:25:55 > 0:25:58I need to be very careful...
0:25:58 > 0:25:59for it not to crack.
0:26:01 > 0:26:02It's now crumbling everywhere,
0:26:02 > 0:26:05which I don't think is a particularly good sign.
0:26:05 > 0:26:07Fingers crossed I haven't totally messed it up.
0:26:09 > 0:26:13I need to bisect them to get my four sheets.
0:26:13 > 0:26:19It's 20 centimetres wide, so that's ten on each side...
0:26:19 > 0:26:23Ooh, I'm not going to enjoy cutting this. One bit.
0:26:23 > 0:26:26All about precision...
0:26:35 > 0:26:37HE GROANS
0:26:37 > 0:26:38Andre, comment ca va?
0:26:38 > 0:26:41- Errrr...- Oh, no.
0:26:41 > 0:26:44I really think that's recoverable. Unless someone tips Mary off.
0:26:44 > 0:26:48Many Bake Off secrets I have held close to my bosom, Andrew,
0:26:48 > 0:26:52and this will be to the grave.
0:26:52 > 0:26:54Yep. That's what I want to hear.
0:27:00 > 0:27:03The spread's good thickness, spreads well, it's holding its shape...
0:27:03 > 0:27:04Lot of concentration going on.
0:27:04 > 0:27:07Yes, this is, this is not my forte, this sort of stuff so...
0:27:07 > 0:27:09concentrating hard.
0:27:09 > 0:27:12I think they're going to want really even layers.
0:27:13 > 0:27:16Pop those together, no-one'll know.
0:27:16 > 0:27:17No-one will know.
0:27:17 > 0:27:23I think the judges are going to be looking for precision, neatness,
0:27:23 > 0:27:27nice...even layers.
0:27:27 > 0:27:30What do you think it looks like, having never seen one before?
0:27:30 > 0:27:32Kind of thinking like a Viennetta, but posher.
0:27:32 > 0:27:35Doesn't get posher than a Viennetta, my darling.
0:27:35 > 0:27:37It's not hummus, is it? Just tell me it's not hummus.
0:27:37 > 0:27:39- It's not hummus. - It's not hummus. Good.
0:27:41 > 0:27:43OK, cinq minutes, bakers, cinq minutes!
0:27:43 > 0:27:45"Pipe the remaining chocolate ganache
0:27:45 > 0:27:47"around the top edge of the cake."
0:27:47 > 0:27:51I'm going for a single continuous line around the edge.
0:27:54 > 0:27:57"And pipe eight diagonal lines..."
0:27:57 > 0:27:59One, two, three, four, five, six...
0:28:00 > 0:28:03- HE GROANS - Messed it up.
0:28:03 > 0:28:05Far too close together.
0:28:13 > 0:28:16Just trying to get it filled quickly.
0:28:16 > 0:28:18Feeling a little pressed here now.
0:28:35 > 0:28:37OK, bakers, time is very much up now.
0:28:39 > 0:28:43Please bring them up to the gingham altar in front of your photo.
0:28:43 > 0:28:46Mary and Paul want to see a perfect dacquoise,
0:28:46 > 0:28:50with four distinct layers and beautifully piped ganache.
0:28:52 > 0:28:54Right, shall we start with this one then, Mary?
0:28:54 > 0:28:56This one's dropped slightly, it's got a bit of a soggy bottom.
0:28:56 > 0:28:57See where it's ballooned out.
0:28:57 > 0:29:00- It's a little bit drunk-looking, isn't it?- Mm.
0:29:00 > 0:29:01Good piping.
0:29:02 > 0:29:05We want that dacquoise in four layers.
0:29:05 > 0:29:09In the very middle, we have the chocolate ganache,
0:29:09 > 0:29:11and then we have the praline buttercream either side.
0:29:11 > 0:29:14That has been done correctly.
0:29:16 > 0:29:18- HE GROANS - That was nice and simple, Mary(!)
0:29:20 > 0:29:23The dacquoise is a little bit chewy.
0:29:23 > 0:29:25Yeah. Right, number two.
0:29:25 > 0:29:27This looks a bit neater, doesn't it?
0:29:27 > 0:29:29It's got very good, even piping.
0:29:29 > 0:29:32That meringue drop-through...
0:29:32 > 0:29:35That's how it should be, and it's crisp.
0:29:35 > 0:29:36You have the four layers...
0:29:40 > 0:29:42The meringue is good, it's nice and crispy.
0:29:42 > 0:29:45- Really well put together. - Right, let's move on.
0:29:45 > 0:29:48This one, the piping's not too bad at all. It's OK.
0:29:48 > 0:29:50We have all the layers.
0:29:50 > 0:29:54When the knife went through that, it went through as it should do.
0:29:57 > 0:29:59Little bit chewy on the meringue, the flavour's good though.
0:29:59 > 0:30:01Mm-hm.
0:30:01 > 0:30:03Right. Moving on.
0:30:03 > 0:30:05Nice straight sides.
0:30:05 > 0:30:07The piping of the ganache, although it's neat,
0:30:07 > 0:30:11it is a little bit irregular.
0:30:11 > 0:30:14- Knife went through very nicely there.- It did.
0:30:14 > 0:30:15Nice layers though.
0:30:17 > 0:30:21Though it's crisp, there's a slight chew to it, but the chew melts.
0:30:21 > 0:30:24Now, this one's gone a bit all over the place.
0:30:24 > 0:30:26Decoration I don't think is as good as some of the others.
0:30:26 > 0:30:30Just a straight line, not good enough.
0:30:30 > 0:30:34We're not getting such distinctive layers with this one.
0:30:36 > 0:30:38- A little on the chewy side, the dacquoise.- Mm.
0:30:39 > 0:30:43The last one. Now this is fairly neat...
0:30:43 > 0:30:45- It looks well-finished. - Layers are there.
0:30:48 > 0:30:50Nice crunch in the meringue.
0:30:50 > 0:30:53The flavours are good all the way through. Nice. And neat.
0:30:53 > 0:30:58Mary and Paul must now decide which baker has mastered the marjolaine.
0:30:58 > 0:31:01OK, in sixth position is this one. Whose is this?
0:31:01 > 0:31:05Selasi, it was a bit of a mess on the outside.
0:31:05 > 0:31:08The actual flavours were fantastic, but the textures were wrong.
0:31:08 > 0:31:11And in fifth place, it's this one.
0:31:11 > 0:31:17The piping wasn't absolutely top notch, and it's not quite straight.
0:31:17 > 0:31:20Fourth place...is this one.
0:31:20 > 0:31:23Jane, the overall appearance of it was very neat,
0:31:23 > 0:31:26but it comes down to the chewiness of that meringue.
0:31:26 > 0:31:28And in third place...
0:31:28 > 0:31:31The actual piping was not terribly even.
0:31:31 > 0:31:33Number two is this one.
0:31:33 > 0:31:35Well done.
0:31:35 > 0:31:38The piping work was pretty neat, good height, nice straight sides.
0:31:38 > 0:31:39And in first place...
0:31:41 > 0:31:43THEY APPLAUD
0:31:43 > 0:31:48Lovely flavour. Beautifully layered, good piping.
0:31:48 > 0:31:49Altogether lovely.
0:31:49 > 0:31:50Thank you.
0:31:50 > 0:31:52- Yeah, Andrew!- Well done.
0:31:53 > 0:31:57I'm really, really chuffed.
0:31:57 > 0:31:59If I could continue this through to tomorrow,
0:31:59 > 0:32:01and get Star Barker, I'd be ecstatic.
0:32:01 > 0:32:06The moment that they tasted Andrew's and I realised how different
0:32:06 > 0:32:08mine was to Andrew's, I knew I was going to be last,
0:32:08 > 0:32:10or at least in the bottom few.
0:32:10 > 0:32:13Yeah, I don't feel too great, but the standard in there is high
0:32:13 > 0:32:17so I really can't mess up tomorrow, at all.
0:32:26 > 0:32:29Andrew, who was so nearly shown the door last week,
0:32:29 > 0:32:32has done really, really well so far.
0:32:32 > 0:32:34His Signature roulade was pretty good,
0:32:34 > 0:32:38- and in the Technical, came first. - He could be ready for Star Baker.
0:32:38 > 0:32:40- Is there anybody with him? - Benjamina's done well.
0:32:40 > 0:32:42I think she's in line for Star Baker.
0:32:42 > 0:32:44It seems like there are two bakers today who are really going to
0:32:44 > 0:32:46- have to watch themselves. - Tom is in trouble.
0:32:46 > 0:32:48Fifth in Technical,
0:32:48 > 0:32:51and for me really low down in Signature too.
0:32:51 > 0:32:52I think Jane's in big trouble.
0:32:52 > 0:32:54She messed up on the roulade to the point where I think
0:32:54 > 0:32:56she rolled it up the wrong way.
0:32:56 > 0:32:58I think Selasi could be in serious trouble.
0:32:58 > 0:33:00- Candice, possibly, if she has a bad day.- Are WE in trouble?
0:33:00 > 0:33:03- Yes.- We're always in trouble.- You're always in trouble.- OK. Good to know.
0:33:04 > 0:33:06With a place in the quarterfinal at stake,
0:33:06 > 0:33:10the bakers have one final challenge to impress Mary and Paul.
0:33:13 > 0:33:16Morning, bakers. Welcome to Showstopper day.
0:33:16 > 0:33:18Are we all feeling it? Good.
0:33:18 > 0:33:21Paul and Mary today would love you, please,
0:33:21 > 0:33:24to make 24 mini mousse cakes.
0:33:24 > 0:33:27Cake equals sponge, they must have an element of sponge.
0:33:27 > 0:33:29Mousse - they must have an element of mousse.
0:33:29 > 0:33:31Mini - they must be small.
0:33:31 > 0:33:35High-end and sophisticated, a little bit like Susan and myself.
0:33:35 > 0:33:38So, we need 24 mini mousse cakes. Two flavours. 12 of each.
0:33:38 > 0:33:42- You've got four hours. On your marks...- Get set...- Bake!
0:33:42 > 0:33:45All right, and we're off. Good luck, everybody.
0:33:46 > 0:33:48I'm looking forward to today, actually.
0:33:48 > 0:33:52After coming first in the Technical yesterday, it was a bit of a confidence boost.
0:33:52 > 0:33:56I'm not hugely confident about the Showstopper. Sometimes in practice
0:33:56 > 0:33:58it's worked, other times it's been a bit of a disaster.
0:33:58 > 0:34:00It is so hot in here.
0:34:00 > 0:34:03What do they say? If you can't stand the heat...
0:34:03 > 0:34:05So very hot.
0:34:05 > 0:34:08I'm confident with this. Let's see. Let's see.
0:34:08 > 0:34:12This challenge should show many textures.
0:34:12 > 0:34:15It'll have a lovely soft texture from the sponge.
0:34:15 > 0:34:20The mousse should be set and yet not too set, so it's rubbery.
0:34:21 > 0:34:25A mousse, your spoon should hit the top, feel that tension
0:34:25 > 0:34:28and then just drop through and it should melt in the mouth.
0:34:28 > 0:34:32That's what a good mousse should be like. And full of flavour.
0:34:36 > 0:34:39Each baker must make a sponge to provide the foundation
0:34:39 > 0:34:43for their mini mousse cakes. Which type of sponge, is up to them.
0:34:43 > 0:34:45So those are my egg yolks whisking up,
0:34:45 > 0:34:48and that's going to be for my vanilla Genoise.
0:34:48 > 0:34:52I think Genoise is good for a mousse cake, it's quite light.
0:34:52 > 0:34:54So this is my chocolate sponge,
0:34:54 > 0:34:57which is my gran's chocolate cake recipe.
0:34:57 > 0:34:59You could say it's a bit old-fashioned,
0:34:59 > 0:35:00it uses margarine and stuff,
0:35:00 > 0:35:02but actually, I just think the flavour's great.
0:35:02 > 0:35:04I'm imprinting a pattern, basically,
0:35:04 > 0:35:07I'm then going to whack in the freezer.
0:35:07 > 0:35:11And once it's solidified, I'll put a chocolate sponge over the top.
0:35:12 > 0:35:15- Good morning, Jane.- Good morning.
0:35:15 > 0:35:18You've got the fleur-de-lis - now, what mixture is that?
0:35:18 > 0:35:21That's decor paste, so it's like a cake mixture,
0:35:21 > 0:35:23but instead of using whole eggs you use egg white.
0:35:23 > 0:35:27And it'll be chocolate mousse, coffee mousse, vanilla mousse
0:35:27 > 0:35:28and then some ganache.
0:35:28 > 0:35:31Jane's first three flavours of mousse will be set in layers
0:35:31 > 0:35:34that will be wrapped in a chocolate and vanilla joconde sponge.
0:35:34 > 0:35:36If that wasn't enough mousse for one baker, she's
0:35:36 > 0:35:39making two more for her blackcurrant and vanilla mini mousse cakes,
0:35:39 > 0:35:42which will be topped with a fruit mirror glaze.
0:35:42 > 0:35:44- Have you practised this? - Yes, I have, yeah.
0:35:44 > 0:35:46- And it sets on time?- Yes. - Lovely.- Sounds great, Jane.
0:35:46 > 0:35:47- Thank you, Jane.- Well, I hope so!
0:35:47 > 0:35:49- Yeah, good luck, see you later. - Thank you.
0:35:51 > 0:35:53Yeah, it's week seven, you've got to go for it, haven't you?
0:35:56 > 0:35:57Now going in.
0:35:59 > 0:36:00- A minute... - BEEPING
0:36:05 > 0:36:07- I am doing so much today. - SHE LAUGHS
0:36:12 > 0:36:14For the bakers, time is of the essence.
0:36:14 > 0:36:16They now need to mix their mousses.
0:36:16 > 0:36:18The more time they spend making the mousse,
0:36:18 > 0:36:20the less time they will have to set.
0:36:20 > 0:36:24I am making an apple crumble mousse cake.
0:36:24 > 0:36:27Benjamina's vanilla sponge will be layered with apple mousse
0:36:27 > 0:36:30and topped with crumble and caramel shards,
0:36:30 > 0:36:33and paired with a chocolate and coffee mini mousse cake.
0:36:33 > 0:36:38Tom's doing apple. I think it's like an apple pie mousse.
0:36:38 > 0:36:41So, similar but different.
0:36:41 > 0:36:43I think on paper they sound pretty similar,
0:36:43 > 0:36:46but I suspect they'll come out very different.
0:36:46 > 0:36:50Not necessarily to my favour, I imagine.
0:36:50 > 0:36:53This is fresh raspberries for my raspberry mousse.
0:36:54 > 0:36:56Selasi's raspberry mousse cake
0:36:56 > 0:36:58will be topped with a passion fruit jelly.
0:36:58 > 0:37:00He's also making a chocolate mousse,
0:37:00 > 0:37:04layered with a white chocolate and mint ganache.
0:37:04 > 0:37:07Timing wise, it's all about setting that mousse.
0:37:07 > 0:37:10I'm going to use the freezer for about half an hour just to sort of
0:37:10 > 0:37:13speed it up, and then the rest of it will be in the fridge.
0:37:13 > 0:37:15I think you're very wise to use the freezer,
0:37:15 > 0:37:19because...warm day, and you're using it as an extra chill.
0:37:20 > 0:37:23Four sheets of gelatine...
0:37:23 > 0:37:26Chilling is not the only way to set their mousses.
0:37:26 > 0:37:29The addition of gelatine helps the mousse set quicker.
0:37:31 > 0:37:34This is gelatine, leaf gelatine.
0:37:35 > 0:37:37So I'm using a fair amount.
0:37:37 > 0:37:39It's sort of double what I did at home.
0:37:39 > 0:37:43Getting the right amount of gelatine is crucial.
0:37:43 > 0:37:45Too much and it'll be rubbery -
0:37:45 > 0:37:49too little, and it'll result in a sloppy, unset mess.
0:37:49 > 0:37:51So I've got about four sheets of gelatine in here,
0:37:51 > 0:37:55and that will give it a nice, firm set.
0:37:55 > 0:37:59This is cream with gelatine going into the white chocolate.
0:37:59 > 0:38:01I wanted to go for classic flavours,
0:38:01 > 0:38:03but just done in a slightly different way.
0:38:03 > 0:38:05It's going to be like little finger sandwiches,
0:38:05 > 0:38:08nice picnic bench and it's a hipster's picnic.
0:38:08 > 0:38:11So, you know, taking something really classic and simple and
0:38:11 > 0:38:14making it ludicrously complicated, which is the hipster way.
0:38:14 > 0:38:17Tom's attempting two different flavoured sponges
0:38:17 > 0:38:20for the "bread" of his sandwiches.
0:38:20 > 0:38:23Carrot for his carrot cake mousse sandwich, and an apple sponge
0:38:23 > 0:38:26for his white chocolate mousse sandwich.
0:38:26 > 0:38:27Are you using moulds?
0:38:27 > 0:38:29No. I'm going to pipe my mousses.
0:38:29 > 0:38:32- You're piping all this on? - I'm piping the mousse on.
0:38:32 > 0:38:36I think you're going to struggle piping mousse with those layers,
0:38:36 > 0:38:38and chilling them and getting them ready in time.
0:38:38 > 0:38:40I think so too.
0:38:40 > 0:38:42Right. OK.
0:38:42 > 0:38:43- Good luck, Tom.- Thank you.
0:38:44 > 0:38:48I did have moulds and I thought, "Piping will make it easier."
0:38:48 > 0:38:49Didn't think it through.
0:38:51 > 0:38:54- MEL:- Mousse gets its unique light texture
0:38:54 > 0:38:57from the addition of whisked egg whites.
0:38:57 > 0:39:00You're folding in the egg whites - you don't want to knock any
0:39:00 > 0:39:03of the air out, you know, mousse has got to have air holes in it.
0:39:03 > 0:39:06So you've got to be fairly delicate with it.
0:39:06 > 0:39:09Both Candice and Jane are going a step further
0:39:09 > 0:39:12to get the maximum volume into their mousses.
0:39:12 > 0:39:16It's Italian meringue,
0:39:16 > 0:39:18and it gets folded into the mousses
0:39:18 > 0:39:21to make it...mousse-like.
0:39:21 > 0:39:26Just want to whisk it up so it's nice and thick and shiny...
0:39:27 > 0:39:30- Hello, Candice. - Good morning.- Hey, Candice.
0:39:30 > 0:39:33- Hi.- Can you tell us about your two mini mousse cakes?
0:39:33 > 0:39:40My champagne cocktail is a prosecco and raspberry liqueur jelly.
0:39:40 > 0:39:42And on top of that will be my mini mousse
0:39:42 > 0:39:46which will have a lemon and lemon thyme sponge.
0:39:46 > 0:39:49I have then got a blackberry and raspberry mousse,
0:39:49 > 0:39:53and on top of that will be a raspberry liqueur...jelly.
0:39:53 > 0:39:56- That's just one of them. - That's one of them.- That's one.
0:39:56 > 0:39:59Candice's love of vintage has inspired her Kir Royal
0:39:59 > 0:40:02blackberry and raspberry mousse cake, served in a champagne saucer.
0:40:02 > 0:40:04To complement it, she's also making
0:40:04 > 0:40:06an after-dinner mint chocolate mousse
0:40:06 > 0:40:09that will conceal a heart-shaped chocolate sponge.
0:40:09 > 0:40:11- You're saying you've got this hidden sponge?- Yes.- Mm-hm.
0:40:11 > 0:40:15Now, how... Is that a mousse base and you've got the sponge...?
0:40:15 > 0:40:18The sponge and then mousse round, so the sponge will be in the middle.
0:40:18 > 0:40:21- You've taken on a lot, haven't you?- I always do.
0:40:22 > 0:40:26Mary and Paul said I've given myself a lot to do,
0:40:26 > 0:40:28so, there's nothing new there.
0:40:28 > 0:40:31Candice isn't alone with the biggest workload.
0:40:31 > 0:40:33Jane is on mousse three of five.
0:40:33 > 0:40:36This is vanilla mousse, then I've just got to do
0:40:36 > 0:40:39a blackcurrant one, a chocolate one and a coffee one.
0:40:39 > 0:40:42Quite an ambitious task to do so many mousses!
0:40:47 > 0:40:49They look done.
0:40:51 > 0:40:53Don't want to put mousse on warm cake.
0:40:53 > 0:40:58The mousse operation is the tense bit. The piping is just a nightmare.
0:40:59 > 0:41:04Come off, come off, come off. It's pretty good.
0:41:04 > 0:41:06I was just thinking it wasn't going to work.
0:41:06 > 0:41:08I was having nightmares about this.
0:41:08 > 0:41:12My chocolate sponges are really good, nice and fluffy.
0:41:14 > 0:41:16I am measuring my strawberries. If I don't do it,
0:41:16 > 0:41:20then the mousse won't cover them and the jelly will leak down the side.
0:41:21 > 0:41:24Andrew, mini mousses, tell us all about it.
0:41:24 > 0:41:26My mini mousse is going to be forest fruit mousse
0:41:26 > 0:41:28on a vanilla sponge base.
0:41:28 > 0:41:30And the other one is going to be a mint chocolate mousse,
0:41:30 > 0:41:33and I'm going to make some honeycomb.
0:41:33 > 0:41:35Andrew's using his family's love of ice cream
0:41:35 > 0:41:38to capture a day at the seaside in mousse form.
0:41:38 > 0:41:41His mint chocolate and forest fruit mini cakes will climb on board
0:41:41 > 0:41:44a home-made mini Ferris wheel, just for cakes!
0:41:44 > 0:41:46My friend James helped make
0:41:46 > 0:41:48the little hangers for the Ferris wheel.
0:41:48 > 0:41:51- It's all quite ambitious. - Thank you.- Thank you.
0:41:51 > 0:41:53- Good luck, Andrew. - Cheers, thanks very much.
0:41:56 > 0:41:58I'm working pretty quick, but I have got a lot of elements later on,
0:41:58 > 0:42:00so I just need to get chilling ASAP.
0:42:02 > 0:42:06My mousse is nice and light, it is smooth.
0:42:06 > 0:42:09I'm going to blast it in the freezer for about half an hour.
0:42:09 > 0:42:13Looks all right. Let's just hope it sets.
0:42:13 > 0:42:14One down.
0:42:14 > 0:42:17Two hours remaining.
0:42:21 > 0:42:24I'm getting started on my chocolate mousse.
0:42:24 > 0:42:27Chocolate and coffee always work well.
0:42:27 > 0:42:29Hopefully, it'll be a winner.
0:42:29 > 0:42:32There seems to be a lot of mint chocolate in the tent today.
0:42:32 > 0:42:35I think Andrew is doing chocolate mint actually,
0:42:35 > 0:42:38but it'll be interesting to see who gets the flavour right.
0:42:41 > 0:42:44It has just set a little bit too much.
0:42:44 > 0:42:49So I am actually going to make my blackberry/raspberry mousse again.
0:42:49 > 0:42:52I have a horrible feeling I have left gelatine out of something.
0:42:52 > 0:42:54They've just got to go in the freezer.
0:42:54 > 0:42:57Whatever they come out like, they come out like.
0:42:57 > 0:43:00I definitely put gelatine in that.
0:43:00 > 0:43:03Definitely put gelatine in my blackcurrant...
0:43:03 > 0:43:07They have just got to go in now.
0:43:07 > 0:43:09I like to think the gelatine is in there,
0:43:09 > 0:43:12I keep trying to persuade myself it really has set.
0:43:12 > 0:43:14SHE CHUCKLES
0:43:16 > 0:43:18As the other bakers rely on moulds
0:43:18 > 0:43:20to set and shape their mousses...
0:43:22 > 0:43:24..Tom is busy filling his sandwiches.
0:43:24 > 0:43:27I'm slightly working up my nerve for it.
0:43:27 > 0:43:29This is the bit where it has all gone wrong.
0:43:31 > 0:43:34This is make or break, this stage.
0:43:34 > 0:43:37Version two is looking a lot better.
0:43:37 > 0:43:39I'm going to pour my mousse mix straight on top
0:43:39 > 0:43:43of my sponge mix. Straight into the freezer.
0:43:44 > 0:43:47- How you doing?- Tight for time.- OK.
0:43:47 > 0:43:51I feel like we've been in a chocolate abattoir, Jane, slightly.
0:43:51 > 0:43:54You look great, you're rocking it, by the way, you are rocking.
0:43:54 > 0:43:57My mousse is out - get the decoration on,
0:43:57 > 0:43:59and the un-moulding is going to be the scary bit,
0:43:59 > 0:44:02cos that's the bit where we'll find out if it's set or not.
0:44:02 > 0:44:06These are set a bit. Needs to be in the fridge longer.
0:44:08 > 0:44:10It's definitely set, that is for sure,
0:44:10 > 0:44:12so it's not going to collapse.
0:44:12 > 0:44:15It's just trying to get it out.
0:44:15 > 0:44:16- SIGHING:- Thank the Lord.
0:44:16 > 0:44:20I'm having to work really quickly because I know that I need to
0:44:20 > 0:44:22do chocolate ones, and I just don't know
0:44:22 > 0:44:25what THEY are going to come out like.
0:44:25 > 0:44:26I feel like I am back on target.
0:44:26 > 0:44:29My chocolate one is now in, this is good news.
0:44:29 > 0:44:33- You all right? Breathe, breathe. - (It's not going very well.)
0:44:33 > 0:44:35It looks lovely, just breathe, breathe.
0:44:37 > 0:44:4030 minutes left, bakers, 30 minutes.
0:44:43 > 0:44:44This is better than being at the gym,
0:44:44 > 0:44:47I have done more running today than I have done in months.
0:44:47 > 0:44:54If I could swear, I think I probably would. As in, "Thank beep."
0:44:54 > 0:44:58They look so bad. Hopefully we can cover them in glaze.
0:44:58 > 0:45:00That's not really set.
0:45:02 > 0:45:04Which is really bad.
0:45:04 > 0:45:07Looks like we're just about OK.
0:45:08 > 0:45:10That's not good at all.
0:45:10 > 0:45:13The mousse is just not...
0:45:13 > 0:45:15It's sagged a bit, it's just not where it needs to be.
0:45:15 > 0:45:19I don't think Mary and Paul are going to be very impressed actually.
0:45:19 > 0:45:20Disaster.
0:45:26 > 0:45:28Keep your fingers crossed.
0:45:29 > 0:45:34It is just melting like... I don't even know what.
0:45:34 > 0:45:37They're going to collapse. They will collapse.
0:45:38 > 0:45:41They are just sliding everywhere.
0:45:43 > 0:45:46- JANE:- That one's going. It's-a going.
0:45:46 > 0:45:47Bakers, that's five minutes to go
0:45:47 > 0:45:50till your mini mousse need to be served.
0:45:50 > 0:45:53I'm looking for more wobble than me on a truss-free Sunday.
0:45:53 > 0:45:55The countdown begins.
0:45:55 > 0:45:57Five minutes. HE SIGHS
0:46:01 > 0:46:04- ANDREW:- I'm rushing this, and this is not a job for rushing.
0:46:07 > 0:46:09- Oops.- Oh, no!
0:46:09 > 0:46:12Will you ever write a big dipper again after this, Andrew?
0:46:12 > 0:46:13- Probably not.- OK. Good man.
0:46:18 > 0:46:20So are you going to quarter those mousse
0:46:20 > 0:46:22to make the mini, mini mousse, or...?
0:46:22 > 0:46:25- I suppose for you that IS a mini mousse.- That's a mini mousse.
0:46:25 > 0:46:28HE LAUGHS For me, that's an entire cake.
0:46:30 > 0:46:32Oh, my God, they're just melting...
0:46:43 > 0:46:46Right, bakers, that is literally it with the mini mousse cakes.
0:46:46 > 0:46:50Step away from the Millennium Wheel of lard.
0:46:50 > 0:46:52HE EXHALES
0:46:59 > 0:47:02Mary and Paul are looking for 24 mini mousse cakes,
0:47:02 > 0:47:05perfectly presented and with a fully aerated mousse.
0:47:12 > 0:47:14Five mousses,
0:47:14 > 0:47:15and you've achieved great things.
0:47:15 > 0:47:20That fleur-de-lis is outstanding, it looks great.
0:47:20 > 0:47:22These, in their own way, are quite startling.
0:47:22 > 0:47:24- I hope they're going to taste really good.- I hope so.
0:47:26 > 0:47:30Just look how that cut. Beautifully set.
0:47:30 > 0:47:32That's mousse.
0:47:32 > 0:47:34You feel the bubbles bursting in your mouth.
0:47:34 > 0:47:36Delicious. Yeah, really well done.
0:47:36 > 0:47:38It's a shame they look like they do.
0:47:38 > 0:47:42That's purely down to the jelly on the top not setting.
0:47:42 > 0:47:46You have achieved a light mousse. It's aerated.
0:47:46 > 0:47:47Thank you very much.
0:47:47 > 0:47:49Now, let's move on. These are the coffee ones?
0:47:49 > 0:47:51They're chocolate on the bottom, then coffee,
0:47:51 > 0:47:53and then a vanilla on the top.
0:47:53 > 0:47:55Holding well.
0:47:55 > 0:48:00It has got a nice mousse-iness to it, a nice bit of aeration.
0:48:00 > 0:48:01Let's taste.
0:48:01 > 0:48:02Beautiful cappuccino.
0:48:02 > 0:48:05It's mousse-like, it's light, all the flavours are coming through,
0:48:05 > 0:48:08from the vanilla to the chocolate to the coffee.
0:48:08 > 0:48:10The sponge is delicious too. I think you've done really well.
0:48:10 > 0:48:12Thank you.
0:48:14 > 0:48:18These look very attractive.
0:48:18 > 0:48:19The mousse, from the side,
0:48:19 > 0:48:21looks beautifully light.
0:48:21 > 0:48:24I can see little bubbles all the way.
0:48:24 > 0:48:25I love these, love the passion fruit,
0:48:25 > 0:48:27I think they look very delicate, very good.
0:48:27 > 0:48:30These guys here, though, are just too big.
0:48:30 > 0:48:34- You forgot the word "mini".- Yeah.
0:48:34 > 0:48:37- What is that green again? - White chocolate and mint.
0:48:41 > 0:48:46The actual chocolate mousse at the bottom is not very aerated.
0:48:46 > 0:48:48I would have put the sponge, then the mint,
0:48:48 > 0:48:50- and then the mousse sitting on the top.- OK.
0:48:50 > 0:48:53Because as you push through the chocolate on the top,
0:48:53 > 0:48:57your mousse just flies out. Because it's so solid.
0:48:57 > 0:48:59Moving on to the passion fruit...
0:49:05 > 0:49:10That combination is lovely. The mousse is light, it's aerated.
0:49:10 > 0:49:15The sponge, not too thick a layer. A lovely sponge.
0:49:15 > 0:49:17Flavour of the mousse,
0:49:17 > 0:49:19texture of the mousse is very good,
0:49:19 > 0:49:21- and overall, it's a lovely flavour. - Thank you.
0:49:28 > 0:49:30I think we need to get stuck into this one first, have a look,
0:49:30 > 0:49:31before it starts to melt.
0:49:36 > 0:49:38It's more a cream than a mousse.
0:49:38 > 0:49:41You've made it very difficult for yourself not giving it
0:49:41 > 0:49:44- the support of sponge.- Yeah.
0:49:44 > 0:49:45I think the flavours are good,
0:49:45 > 0:49:47the textures on the chocolate are good.
0:49:47 > 0:49:50- It is more like a ganache than a mousse.- Yeah. Sorry.
0:49:50 > 0:49:52Now, this looks SO pretty,
0:49:52 > 0:49:55and I can think that that would be a lovely thing to eat.
0:49:58 > 0:50:02- I could do, actually, with a stronger fruit flavour.- OK.
0:50:02 > 0:50:08You certainly have got a little bit of aeration in the mousse.
0:50:08 > 0:50:13You haven't mixed it thoroughly, and you've got some cream in blobs.
0:50:13 > 0:50:15The flavour's good,
0:50:15 > 0:50:20- I just think the texture of that mousse is too stiff for me.- OK.
0:50:25 > 0:50:27They're a little bit messy.
0:50:27 > 0:50:29The top do look like cappuccino, if I'm honest,
0:50:29 > 0:50:32but it's pouring all over the top.
0:50:32 > 0:50:34They just did not set in the freezer.
0:50:34 > 0:50:37As soon as I took the acetate off, they just went, "Wuh."
0:50:37 > 0:50:38Right.
0:50:43 > 0:50:46Oh, wow. They taste amazing.
0:50:46 > 0:50:47SUE LAUGHS
0:50:47 > 0:50:49At least they taste good!
0:50:49 > 0:50:51Oh, I think I'm going in for another bit,
0:50:51 > 0:50:53- I really don't care.- I don't. It's waking me up, this one.
0:50:53 > 0:50:57The sponge itself is beautifully soft,
0:50:57 > 0:51:00the cream is a beautiful sort of cappuccino...
0:51:00 > 0:51:04- Yeah, it's a shame it's not neat.- I know.- Let's look at the apple ones.
0:51:12 > 0:51:16Although... That's nice as well. It's sharp.
0:51:16 > 0:51:19The apple coming through is delicious. It's very, very good.
0:51:19 > 0:51:21And it is more mousse-like actually.
0:51:21 > 0:51:24- Than the first one.- It is beautiful! It doesn't look awfully good...
0:51:24 > 0:51:26- I know!- ..but it's lovely.
0:51:26 > 0:51:27- Well done, Benjamina.- Thank you.
0:51:31 > 0:51:34Well, it's a very original idea,
0:51:34 > 0:51:37but there isn't much finesse about it.
0:51:37 > 0:51:39You have managed to pipe them,
0:51:39 > 0:51:42but I can't imagine how you've been able to
0:51:42 > 0:51:44keep the lightness when piping a mousse.
0:51:44 > 0:51:47Right. Let's start with the apple one.
0:51:47 > 0:51:49- The apple pie with the melted ice cream...?- Yeah.
0:51:54 > 0:51:59If this was a challenge for a mini cake with a picnic theme,
0:51:59 > 0:52:01you'd be top of the class.
0:52:01 > 0:52:02And I do get the idea of the apple pie
0:52:02 > 0:52:04with the melted ice cream, by the way.
0:52:04 > 0:52:07But the mixture that you piped is not a mousse, it's quite heavy.
0:52:07 > 0:52:10Now, this is the carrot cake, isn't it?
0:52:10 > 0:52:13When you pipe a mixture in the centre,
0:52:13 > 0:52:17it hasn't filled the actual sandwich.
0:52:17 > 0:52:19There are great gaps in it.
0:52:21 > 0:52:26- It reminds me more of a spice cake than a carrot cake.- Mm.
0:52:26 > 0:52:29Nutmeg. Gone a bit overboard I think with the nutmeg.
0:52:29 > 0:52:30OK.
0:52:30 > 0:52:34And it's not mousse again, it's quite stodgy, it's thick.
0:52:34 > 0:52:38I think your idea's fantastic - on another challenge. Thanks, Tom.
0:52:42 > 0:52:44They look gorgeous.
0:52:44 > 0:52:46The whole effect is absolutely stunning.
0:52:46 > 0:52:49We'll start on one of the fruits of the forest.
0:52:51 > 0:52:52Cuts well.
0:52:56 > 0:53:00- That tastes delicious. - Tastes divine. It really does.
0:53:00 > 0:53:03The sponge is baked perfectly, the flavour is gorgeous
0:53:03 > 0:53:06and the jelly is perfectly set, and it holds itself really well.
0:53:06 > 0:53:09And you've shown us you can do chocolate curls.
0:53:09 > 0:53:12Now, this one's got the honeycomb on the top, hasn't it?
0:53:12 > 0:53:14It is very soft, this mousse.
0:53:14 > 0:53:16It's a good sponge...
0:53:16 > 0:53:18Sponge is delicious, got lots of flavour.
0:53:18 > 0:53:20Mm.
0:53:20 > 0:53:23- The mint mousse is fantastic. - Thank you very much.
0:53:35 > 0:53:36BIRDSONG
0:53:36 > 0:53:40This is quite an impressive array of baked goods, don't you think?
0:53:40 > 0:53:44- MARY:- They've got style, we've had some excellent flavours,
0:53:44 > 0:53:46I think it was a very good challenge.
0:53:46 > 0:53:50Jane was looking a bit wobbly when she went into today -
0:53:50 > 0:53:52has she managed to save herself?
0:53:52 > 0:53:54I would say she definitely has.
0:53:54 > 0:53:59Who else would tackle five mousses? And wonderful flavours.
0:53:59 > 0:54:02- And it was a mousse, proper mousse. - Is she safe, Paul?
0:54:02 > 0:54:04- Yeah, I think she is. - Selasi was in trouble.
0:54:04 > 0:54:07He delivered some Scooby Snacks as his mini mousse.
0:54:07 > 0:54:09The chocolate mousse is delicious,
0:54:09 > 0:54:12but you can't do something like that as a Showstopper.
0:54:12 > 0:54:15Tom was also in trouble, and he delivered his Hipster's Picnic,
0:54:15 > 0:54:17so what did you think of that?
0:54:17 > 0:54:22The filling was not a mousse, and it was rather clumsily piped.
0:54:22 > 0:54:25The idea was fantastic, but we wanted a mousse,
0:54:25 > 0:54:27- and I don't think we got a mousse. - Moving on to Benjamina...
0:54:27 > 0:54:30If you shut your eyes and ate both of those,
0:54:30 > 0:54:31- you'd give them first prize all round.- Yeah.
0:54:31 > 0:54:35She got the flavours absolutely spot-on,
0:54:35 > 0:54:36but they didn't look so good.
0:54:36 > 0:54:39She was in a high position going into Showstopper day though.
0:54:39 > 0:54:42I wouldn't discount the fact that she could win Star Baker,
0:54:42 > 0:54:43because it did taste very, very good.
0:54:43 > 0:54:46So moving on to Candice - again, very nice idea,
0:54:46 > 0:54:48but almost her downfall to suspend
0:54:48 > 0:54:51those beautiful mini mousses in jelly.
0:54:51 > 0:54:53She's got to be really careful. She's a good, natural baker,
0:54:53 > 0:54:56but I think sometimes she concentrates on the stuff
0:54:56 > 0:54:59on the outside rather than the actual core bake we're looking for.
0:54:59 > 0:55:00That leaves Andrew.
0:55:00 > 0:55:03If there was one display that drew our eyes, it was Andrew's.
0:55:03 > 0:55:06Very original, beautifully produced.
0:55:06 > 0:55:09All the way through he's showed us several skills,
0:55:09 > 0:55:11and he has a very good finish.
0:55:11 > 0:55:13And do you think you know possibly
0:55:13 > 0:55:15who might not be joining us next time?
0:55:15 > 0:55:18- We've already spoken, and actually we've both decided that, yes, we know who it is.- Yep.
0:55:31 > 0:55:32Bakers, I get the brilliant job,
0:55:32 > 0:55:35because I get to say who is Star Baker.
0:55:35 > 0:55:37Now, it's fair to say that this person has had
0:55:37 > 0:55:41their fair share of ups and downs over the course of this competition.
0:55:41 > 0:55:44One might say, if one was feeling cliched,
0:55:44 > 0:55:46it's been a bit of a roller coaster.
0:55:46 > 0:55:47He's cleverer than that -
0:55:47 > 0:55:50he'd probably do it as a Ferris wheel decked with mini mousse.
0:55:50 > 0:55:53For the very first time - congratulations, Andrew,
0:55:53 > 0:55:55- you're Star Baker. - Thank you.- Aww...
0:55:55 > 0:55:57Don't start crying.
0:55:57 > 0:56:00This bit of the weekend gets harder and harder,
0:56:00 > 0:56:04and it's up to me to announce the person
0:56:04 > 0:56:08who very, very sadly will not be coming with us into next week.
0:56:08 > 0:56:11And that person is...
0:56:15 > 0:56:17..Tom. We're really sad to say goodbye.
0:56:17 > 0:56:19It's all right, I knew that was happening.
0:56:19 > 0:56:22- You've done so well, mate. - Yeah, it's good.
0:56:22 > 0:56:25'I think right until the moment your name's called,'
0:56:25 > 0:56:27you kind of think, "Oh, maybe it's someone else."
0:56:27 > 0:56:29But I knew it was going to happen, I knew that was going to be my name.
0:56:29 > 0:56:32I would've loved to be in the tent right through to the end,
0:56:32 > 0:56:35but someone has to go each week, and it had to be me this week.
0:56:35 > 0:56:37There was nobody else it could have been.
0:56:37 > 0:56:39To get through to this stage in The Great British Bake Off
0:56:39 > 0:56:41he should feel very proud of himself.
0:56:41 > 0:56:43- You've done brilliantly, Tom.- What a week to go out on, you know?
0:56:43 > 0:56:45This is the first time in Bake Off history,
0:56:45 > 0:56:48we've have lost the winner of Bread Week.
0:56:48 > 0:56:50They normally reach the final, so
0:56:50 > 0:56:52I do feel sorry for him, he IS a great baker.
0:56:52 > 0:56:55'That was a very close escape, very close escape,
0:56:55 > 0:56:58'it doesn't mean I'm still safe.'
0:56:58 > 0:57:01But I'm in the quarterfinal, I don't know how!
0:57:01 > 0:57:05Quarterfinals! Yes!
0:57:06 > 0:57:08I'm actually really, really proud,
0:57:08 > 0:57:12especially after the Showstopper that looked...quite a hot mess.
0:57:12 > 0:57:16I was a bit nervous. But I'm glad that I'm through.
0:57:16 > 0:57:18Yes! Finally, finally, finally.
0:57:19 > 0:57:24I'm delighted. I'm really, really super chuffed. Super, super chuffed.
0:57:24 > 0:57:26'I've got a chance to make the final.'
0:57:26 > 0:57:29But I suppose now I'm going to have to step it up a gear again.
0:57:29 > 0:57:31- 'Next time...' - Coming out, coming out, coming out.
0:57:31 > 0:57:33'..it's the quarterfinal.
0:57:33 > 0:57:36'And for the first time in the history of Bake Off...'
0:57:36 > 0:57:37Get set, my lords and ladies.
0:57:37 > 0:57:38'..it's Tudor Week.'
0:57:38 > 0:57:41If we did study the Tudors at school,
0:57:41 > 0:57:43I don't remember much about them!
0:57:43 > 0:57:45'With marzipan centrepieces...'
0:57:45 > 0:57:46Real Showstopper, that is.
0:57:46 > 0:57:48'..a Technical that's got everyone in knots...'
0:57:48 > 0:57:51Oh, dear. This looks a mess.
0:57:51 > 0:57:54'..and pies fit for a king!
0:57:54 > 0:57:56'Or...Paul.'