0:00:01 > 0:00:04The show that searches for the best in young,
0:00:04 > 0:00:07hardworking British talent is back.
0:00:07 > 0:00:08Some of this!
0:00:09 > 0:00:14This year, with a whole new crop of trades, from tailors to farmers...
0:00:14 > 0:00:15PIG SQUEALS
0:00:15 > 0:00:17..carpenters to bakers...
0:00:17 > 0:00:20If you cut me through, it'd say "bread" on the inside.
0:00:20 > 0:00:24These grafters are used to being the very best in their business.
0:00:24 > 0:00:27Wining is like a drug, the adrenaline it gives you is just phenomenal.
0:00:27 > 0:00:30There's nothing like the feeling that you're a winner.
0:00:30 > 0:00:32Get a bit addicted to it at times!
0:00:32 > 0:00:37But over a series of gruelling rounds, our judges will decide
0:00:37 > 0:00:41whose talent really shines out as they push them to breaking point.
0:00:41 > 0:00:45- I can't do it.- Come on, show us passion.
0:00:45 > 0:00:48I'm passionate. (Sorry.)
0:00:48 > 0:00:52It's hardly chopped the teat off, so I don't think it's that drastic.
0:00:52 > 0:00:55I think he wants to be put back in his place. WE'RE the judges.
0:00:56 > 0:01:00With bigger, more extreme challenges than ever before,
0:01:00 > 0:01:04this is their chance to prove themselves.
0:01:04 > 0:01:06- To add the nutrients, I... - You tell me.
0:01:06 > 0:01:08It's one of the basics of gardening,
0:01:08 > 0:01:10if you don't get that right, then...grrr!
0:01:10 > 0:01:12This is horrible.
0:01:12 > 0:01:14Lots of arithmetic going on, but not much action.
0:01:14 > 0:01:17You looked like you were in a nightmare maths "A" level!
0:01:17 > 0:01:19That's really, really, really bad.
0:01:19 > 0:01:22I'm disappointed in myself, because I know I can do better.
0:01:22 > 0:01:26If he'd spoken to me like that on my farm, I'd have sent him straight out of that gate.
0:01:26 > 0:01:31Each of them desperate to convince the experts they're worthy of the title.
0:01:31 > 0:01:33Competition's on - game on!
0:01:33 > 0:01:37Tonight, it's the turn of the young bakers
0:01:37 > 0:01:40as we turn up the heat in the kitchen.
0:01:40 > 0:01:44- That kneading technique is insane. - Can they keep their cool?
0:01:44 > 0:01:47I've never had this much pressure before and I'm cracking.
0:01:47 > 0:01:51Four talented bakers - but only one winner.
0:01:51 > 0:01:58This programme contains some strong language.
0:01:58 > 0:02:02Hello, I'm George Lamb, and welcome to the show.
0:02:02 > 0:02:05Last year, we saw Britain's finest young talent fight it out
0:02:05 > 0:02:06to be the very best.
0:02:06 > 0:02:09This year, we're back with a whole new crop of professions
0:02:09 > 0:02:13and tonight, we start with the best bakers in Britain.
0:02:13 > 0:02:17Our four finalists will have to RISE to the challenge to PROVE
0:02:17 > 0:02:21they're worthy of the title, Young Baker Of The Year.
0:02:24 > 0:02:26Our experts have been on a mission,
0:02:26 > 0:02:31searching every inch of the UK to find the most gifted young bakers.
0:02:31 > 0:02:35Hundreds applied, but only those displaying a flair with flour
0:02:35 > 0:02:37made it though to a gruelling test and interview
0:02:37 > 0:02:39where they had to prove their knowledge
0:02:39 > 0:02:42and passion for their subject.
0:02:42 > 0:02:44These are our fat rascals - they're our best sellers.
0:02:44 > 0:02:47- She's mad about Tigger. - I love cakes and I love fairies.
0:02:47 > 0:02:50I don't find any of it very challenging - it's quite easy.
0:02:50 > 0:02:53- Sorry, will you say that again? - I can't give out the recipe!
0:02:54 > 0:02:57The top 20 were put through to the next stage
0:02:57 > 0:03:00and had to face the judges as their culinary competence
0:03:00 > 0:03:04was tested to see who was worthy of a chance to take the title.
0:03:04 > 0:03:07I've been asked to come back for the final 20 and I was bouncing off the wall.
0:03:07 > 0:03:10I just said yes, yes and yes and thank you very much,
0:03:10 > 0:03:12and goodbye, thank you!
0:03:12 > 0:03:16With only four places available, the competition was intense
0:03:16 > 0:03:18and it was icing bags at dawn,
0:03:18 > 0:03:20but eventually, the cream rose to the top.
0:03:20 > 0:03:25- It's an amazing achievement to have at this age!- I'm amazed.
0:03:25 > 0:03:29- I'm speechless, to be honest. - Ooh, I'm...oooh! On top of the world!
0:03:30 > 0:03:35Now that final four must stir, mix and beat their way to the title.
0:03:35 > 0:03:39It's time to meet the men and women who think they CAN stand
0:03:39 > 0:03:43the heat in the kitchen and bake their way to our judges' hearts.
0:03:53 > 0:03:57Finalist number one, a daring cake decorator with a talent
0:03:57 > 0:04:01for business, it's 21-year-old Amelia Nutting from Wolverhampton.
0:04:01 > 0:04:03I've got the edge cos I'm different.
0:04:03 > 0:04:06To come this far and not win, I'm not going to lie, I'd be gutted.
0:04:10 > 0:04:14Finalist number two, a technical bread-maker who's devoted to dough,
0:04:14 > 0:04:18it's 23-year-old Robin Beasock from High Wycombe.
0:04:18 > 0:04:20This sounds sort of cliched,
0:04:20 > 0:04:22but I think I was born with a passion for baking.
0:04:26 > 0:04:32Our third finalist from Liverpool, an all-round baker, it's 25-year-old Katy Buckman.
0:04:32 > 0:04:34I'm hoping to show how enthusiastic
0:04:34 > 0:04:37and passionate I am about baking because it means the world to me.
0:04:40 > 0:04:44And last but not least, our fourth finalist,
0:04:44 > 0:04:46passionate about pastries with youth on his side,
0:04:46 > 0:04:50it's 17-year-old Oliver Campbell from Bolton.
0:04:50 > 0:04:52Even though I've only got a year's experience,
0:04:52 > 0:04:55I'm probably better than the others cos I'm full of ideas
0:04:55 > 0:04:57and it's a fresh approach to the baking world.
0:05:00 > 0:05:04Ladies and gentlemen, well done for getting through to the final,
0:05:04 > 0:05:09but will you have what it takes to tempt these masters of baking?
0:05:12 > 0:05:17Gerhard Jenne runs six top-notch pastry places across London.
0:05:17 > 0:05:20His edible artwork is even on sale in the Gherkin.
0:05:20 > 0:05:24I think when I was young, I had the ambition to do something,
0:05:24 > 0:05:26create something for myself. Baking was a way of expressing
0:05:26 > 0:05:29my artistic talent and I think today, for a young baker, that is
0:05:29 > 0:05:34what you have to do - look at the market and maybe create a niche.
0:05:34 > 0:05:38Respected throughout the baking world, Gerhard's known not only
0:05:38 > 0:05:41for his colourful magic cakes, but also his unique wedding cones.
0:05:41 > 0:05:44He always demands the best.
0:05:44 > 0:05:45I won't be suffering fools gladly.
0:05:50 > 0:05:53Having trained at the world-famous Leith's Cookery School,
0:05:53 > 0:05:56the gutsy Gizzi Erskine has fought her way up to become
0:05:56 > 0:05:58a renowned author and celebrity chef.
0:05:59 > 0:06:04I have bitten at the ankles of every single person that I can
0:06:04 > 0:06:07in order to push my knowledge and my way up in my career
0:06:07 > 0:06:11and I absolutely want to find that same grit and determination
0:06:11 > 0:06:14in somebody who's trying to gain the place of Young Baker Of The Year.
0:06:14 > 0:06:18When it comes to judging food, Gizzi won't be holding back.
0:06:18 > 0:06:22For me, flavour knocks presentation out of the window.
0:06:22 > 0:06:27I want to eat cakes that look sexy, that taste sexy and give you a kick.
0:06:27 > 0:06:29- Welcome, Gizzi.- Hey.
0:06:29 > 0:06:32What ingredients do you need to be a great baker?
0:06:32 > 0:06:35It's somebody who understands the science.
0:06:35 > 0:06:39There's so much that can go wrong with baking and it's not something that you can cover up -
0:06:39 > 0:06:41you have to get it right at the beginning.
0:06:41 > 0:06:46OK. Gerhard, welcome. What are you looking for from our finalists?
0:06:46 > 0:06:49I'll be looking out for subtle differences you can tease out
0:06:49 > 0:06:53of the recipe which is not written in black and white on the page.
0:06:53 > 0:06:59OK, finalists - our judges have devised four exacting baking challenges for each of you.
0:06:59 > 0:07:03These tasks will test your skills, creativity and knowledge.
0:07:03 > 0:07:08Only two of you will be going head-to-head in the final round
0:07:08 > 0:07:13and only one of you can ultimately win the title of Young Baker Of The Year.
0:07:13 > 0:07:17What you're about to experience will be more gruelling
0:07:17 > 0:07:20than any day you've ever had at work.
0:07:23 > 0:07:26Pastry. It's got to be one of the banes of most bakers' lives.
0:07:26 > 0:07:28There are so many things to consider -
0:07:28 > 0:07:32what makes it crisp, how they're going to make a delicious filling...
0:07:32 > 0:07:35I'll definitely be looking at the taste of these tarts,
0:07:35 > 0:07:37but I'm also really interested in their commercial value.
0:07:37 > 0:07:39Are they marketable?
0:07:39 > 0:07:41Can I really sell them to my customers?
0:07:41 > 0:07:46Now, as bakers, you need to be able to satisfy both the savoury
0:07:46 > 0:07:49and the sweet tooth, so it is time to tackle the tarts.
0:07:49 > 0:07:54You've got just 90 minutes to create one sweet and one savoury tart -
0:07:54 > 0:07:59a classic Quiche Lorraine and a sweet creation of your own design.
0:07:59 > 0:08:01Your time starts now.
0:08:05 > 0:08:08The pastry is the star of this first challenge
0:08:08 > 0:08:11and the shorter the crust, the tastier the tart.
0:08:11 > 0:08:14The young bakers have been given pastry recipes,
0:08:14 > 0:08:16so it's all about technique.
0:08:16 > 0:08:20Don't want any tarts with soggy bottoms here, guys.
0:08:20 > 0:08:22Fanatical bread-maker Robin
0:08:22 > 0:08:25is first to start rocking with his rolling pin.
0:08:27 > 0:08:32And rivals Katy and Amelia are quick to follow.
0:08:34 > 0:08:37But while Robin loses ground by scrapping his first pastry,
0:08:37 > 0:08:41young Oliver seems to be following a totally different tack -
0:08:41 > 0:08:43he's got the judges worried already.
0:08:43 > 0:08:47Ollie - I'm a bit concerned. He hasn't got his pastry in yet -
0:08:47 > 0:08:50he's working on both of his fillings, which is extraordinary.
0:08:50 > 0:08:55I'd definitely... The first thing I'd have done was get those pastries in to chill.
0:08:55 > 0:08:58Making the fillings at this stage is utter madness to me.
0:08:58 > 0:09:00Unaware of his culinary cock-up,
0:09:00 > 0:09:04Oliver presses on and for cake decorator Amelia, the judges
0:09:04 > 0:09:08couldn't have picked a worse recipe from the baking back catalogue.
0:09:08 > 0:09:10When the judges told you Quiche Lorraine was first up,
0:09:10 > 0:09:13I'm assuming you weren't over the moon with that?
0:09:13 > 0:09:16I wanted to cry! I wanted to crawl into a hole and cry.
0:09:16 > 0:09:19Do you do much cooking at home, outside of the cakes?
0:09:19 > 0:09:22I do, and I've been doing lots of practising,
0:09:22 > 0:09:25but I didn't practise a quiche.
0:09:25 > 0:09:30But self-taught Katy is in her element and setting the early pace.
0:09:30 > 0:09:33You're the fastest kid on the block! Is it all done and dusted?!
0:09:33 > 0:09:36My savoury pastry's in the fridge now,
0:09:36 > 0:09:39- I'm about to start the sweet pastry. - Excellent.
0:09:39 > 0:09:41So are you following a strict plan?
0:09:41 > 0:09:43- Have you really thought it through? - Erm... No!
0:09:43 > 0:09:44Not yet! OK.
0:09:46 > 0:09:50The 25-year-old may be looking the part in this round,
0:09:50 > 0:09:52but it's not tarts that are closest to her heart.
0:09:52 > 0:09:56I love making cakes. I love making them and eating them, to be honest!
0:09:56 > 0:09:59Now in her second year at catering college,
0:09:59 > 0:10:02she's turned herself into an exceptional all-round baker.
0:10:02 > 0:10:05Yep, that's brilliant.
0:10:05 > 0:10:10But Katy's kitchen career came about quite by chance.
0:10:10 > 0:10:13I got sick while I was working and I ended up having two major surgeries.
0:10:13 > 0:10:17Treatment for a serious intestinal condition meant Katy was housebound
0:10:17 > 0:10:20for more than two years.
0:10:20 > 0:10:22I'd hide and stay in and I wouldn't go out
0:10:22 > 0:10:24and I think I alienated quite a few people.
0:10:24 > 0:10:29In the end, recuperation came in the unlikely form of a fairy cake.
0:10:29 > 0:10:31We saw this cupcake book.
0:10:31 > 0:10:33I said, "you like baking, we haven't done any for a while,
0:10:33 > 0:10:35"how about having a go?"
0:10:35 > 0:10:37- She's never looked back, have you?- I haven't, no.
0:10:37 > 0:10:41When I first got that book, and I'm like, "OK, I want to do more,
0:10:41 > 0:10:43"I want to do more!", me mum and dad were like,
0:10:43 > 0:10:45"oh, can't take any more cakes!"
0:10:45 > 0:10:48It's fantastic to see her living life again,
0:10:48 > 0:10:50cos she did just hide away for a long time.
0:10:50 > 0:10:55It's given me that reason for wanting to be...alive.
0:10:56 > 0:11:01So what's going to be in the almond tart, apart from almonds?
0:11:01 > 0:11:03I don't know why I asked that!
0:11:03 > 0:11:07- It's going to be jam on the base and then an almond topping.- OK.
0:11:07 > 0:11:10- It's one of my grandma's recipes, so...- We're in for a treat.- Yeah.
0:11:10 > 0:11:13It's one she used to do quite a lot, or so I've been told,
0:11:13 > 0:11:17cos she died before I was 18 months, so I never knew her.
0:11:17 > 0:11:21- So it's nice to be able to use a recipe like that.- Lovely.
0:11:21 > 0:11:25With granny's legacy proving a calming influence on Katy,
0:11:25 > 0:11:29Robin is looking more flaky than the pastry he's making.
0:11:29 > 0:11:33- Are you on your sweet pastry now?- Not yet. Today's the day for mistakes.
0:11:33 > 0:11:37Literally, I'm happy with the consistency of that, but it's too thin,
0:11:37 > 0:11:40so I'm doubling the recipe, I'm going to start again.
0:11:40 > 0:11:43I want everything to be perfect this time.
0:11:43 > 0:11:46- Number three now?- Yes.- You've only got an hour left, yeah?- Yep.
0:11:48 > 0:11:50Luckily, tarts aren't Robin's chosen trade.
0:11:50 > 0:11:53He bakes for one of the biggest bread brands in Britain
0:11:53 > 0:11:55and has a natural flair for flour.
0:11:56 > 0:11:59This sounds cliched, but I was born with a passion for baking.
0:11:59 > 0:12:04Those chemistry lessons finally proved some use as he ensures
0:12:04 > 0:12:07the mass-market loaves rise perfectly every time.
0:12:07 > 0:12:11I'd almost describe baking as a science, but also as an art,
0:12:11 > 0:12:15cos you can express yourself within the products you make.
0:12:15 > 0:12:19Those artistic skills have come to the fore with his own design
0:12:19 > 0:12:22that sells 50,000 units a week - a loaf shaped a bit like a wheel.
0:12:22 > 0:12:26When I went into the supermarket and saw this product that I had made
0:12:26 > 0:12:29and developed on the shelves, I was thrilled to bits.
0:12:29 > 0:12:34And the boss is pretty pleased with his young protege too.
0:12:34 > 0:12:37The way he's progressed within the business is absolutely fantastic.
0:12:37 > 0:12:40It's his passion which is so refreshing.
0:12:40 > 0:12:43Robin's artistic passions aren't confined to the kitchen.
0:12:43 > 0:12:45He expresses himself in other ways, too.
0:12:45 > 0:12:49ACCORDION PLAYS
0:12:49 > 0:12:53But it's as a baker Robin is really hoping to make some noise.
0:12:53 > 0:12:55I have a raw passion for baking.
0:12:55 > 0:12:58If you cut me through, it would say bread on the inside.
0:12:58 > 0:13:01I live it, I eat it, it's what makes me.
0:13:02 > 0:13:05Back in the competition and it's been half an hour
0:13:05 > 0:13:08since young Oliver caused concern to the judges.
0:13:08 > 0:13:11But he's finally started work on his pastry.
0:13:11 > 0:13:15Got the order wrong, so I started doing the fillings.
0:13:15 > 0:13:17Think it was the nerves got to me.
0:13:17 > 0:13:21From a novice's perspective, I came over and was like,
0:13:21 > 0:13:26"Look! Oliver's got all his stuff chopped up nice, it all seems to be ready."
0:13:26 > 0:13:29- And in reality, you'd actually done it wrong.- Yeah!
0:13:30 > 0:13:34As we were approaching halfway, Amelia was the first one
0:13:34 > 0:13:38to put something in the oven, which is great. The others will find it a bit of a challenge,
0:13:38 > 0:13:41if they're not getting on with it.
0:13:42 > 0:13:45OK, guys - you're halfway through the first challenge.
0:13:45 > 0:13:48It's third time lucky for Robin and his shortcrust base,
0:13:48 > 0:13:51but he's still failing to impress the judges.
0:13:51 > 0:13:53Did you see that?
0:13:53 > 0:13:55I don't know if that is the biggest faux pas known to man,
0:13:55 > 0:14:00but he's just put his baking beans directly on his pastry.
0:14:00 > 0:14:02He should have put parchment in between there.
0:14:02 > 0:14:04If that doesn't stick, I'll eat my hat.
0:14:04 > 0:14:07Luckily for Robin, he's not the only one putting Gizzi in a tizz.
0:14:07 > 0:14:08It's over halfway through
0:14:08 > 0:14:11and none of them have got their bacon frying off.
0:14:11 > 0:14:13- Seriously, guys, cook off the- BLEEP- bacon.
0:14:13 > 0:14:16Surely, this is one of those things you can multitask with?
0:14:16 > 0:14:19Have your bacon frying and then get on with other things.
0:14:19 > 0:14:21Perhaps they've never baked a quiche.
0:14:21 > 0:14:25Even Katy, who took the early lead in this challenge
0:14:25 > 0:14:28has fallen behind schedule and she's started to panic.
0:14:28 > 0:14:30- How are you doing, Katy? - All right, I think.
0:14:30 > 0:14:32I think I'm just doubting myself.
0:14:32 > 0:14:34You mustn't doubt yourself, Katy,
0:14:34 > 0:14:37this is not the time to be doubting yourself.
0:14:37 > 0:14:39Robin's got problems, too.
0:14:39 > 0:14:41Not lining the pastry for his pistachio
0:14:41 > 0:14:44and custard tart has put him in a sticky situation.
0:14:44 > 0:14:47His sweet pastry is... Well,
0:14:47 > 0:14:49I think there's a four-letter word for it - crap.
0:14:51 > 0:14:55You've got ten minutes left, guys. Ten minutes to go.
0:14:57 > 0:15:00I honestly can't believe some people don't even have their finished tarts in.
0:15:00 > 0:15:04I'm furious at some of them. It's like they have no urgency.
0:15:08 > 0:15:11But Amelia's quiche looks to be on track.
0:15:11 > 0:15:13That is, until George touches a raw nerve.
0:15:14 > 0:15:17I've just noticed, all right? I didn't fry my bacon, did I?
0:15:17 > 0:15:20You put it in in big bits, as well.
0:15:25 > 0:15:28While Amelia puts the finishing touches to her sweet,
0:15:28 > 0:15:32her rivals are rapidly running out of time.
0:15:32 > 0:15:39Right. Five, four, three, two, one.
0:15:39 > 0:15:41Time is up.
0:15:41 > 0:15:43It's time for the judges to taste the tarts.
0:15:43 > 0:15:46Who has done enough to impress Gerhard and Gizzi,
0:15:46 > 0:15:50and which will deliver a half-baked performance?
0:15:55 > 0:15:59OK, guys, time now to find out what our judges think of your tarts.
0:15:59 > 0:16:03Let's come over here and start with Amelia, please.
0:16:03 > 0:16:06Were you happy with the way your quiche turned out, Amelia?
0:16:06 > 0:16:10I am, but after doing it, I realised I didn't cook my bacon first.
0:16:10 > 0:16:12Which is what generally happens.
0:16:12 > 0:16:14So fingers crossed, it's still good.
0:16:14 > 0:16:16SHE LAUGHS
0:16:16 > 0:16:17OK.
0:16:17 > 0:16:21It's fine. Very, very, very cheesy.
0:16:21 > 0:16:23You've got away with the bacon, although the pastry,
0:16:23 > 0:16:25I'm not that wowed by.
0:16:25 > 0:16:27- Are you ready to move on to dessert? - Yes.
0:16:27 > 0:16:31It's quite a crisp, sweet pastry. But actually, it's very tasty.
0:16:31 > 0:16:33Good!
0:16:33 > 0:16:36The only thing more challenging would've been a Danish pastry.
0:16:36 > 0:16:38And it's not far off, for me!
0:16:38 > 0:16:41The flavours of that quiche are fantastic.
0:16:41 > 0:16:44It's beautifully constructed. Just look at it.
0:16:44 > 0:16:45You did start very late with
0:16:45 > 0:16:48your pastry, which we thought was a high risk strategy.
0:16:48 > 0:16:50The quiche, the pastry shrunk a little bit,
0:16:50 > 0:16:52but I think I might just get away with it.
0:16:52 > 0:16:56- How are you doing, Katy?- All right. Not too bad.- Happy with your quiche?
0:16:56 > 0:17:00Mostly, yeah. I think possibly it could have been baked a bit longer.
0:17:00 > 0:17:05Obviously, I think the pastry is quite patchy and undercooked.
0:17:05 > 0:17:06Tell us about this tart?
0:17:06 > 0:17:11Again, my time management was bad, and it's not cooked properly.
0:17:11 > 0:17:13I mean that is really, really bad.
0:17:13 > 0:17:15And there's too much sugar in the almond mixture.
0:17:15 > 0:17:18Maybe because it's an old recipe, it hasn't moved on.
0:17:18 > 0:17:23Your spin, possibly, would have been to make it a bit less sweet.
0:17:23 > 0:17:26Never mind. You have another round, don't worry.
0:17:26 > 0:17:29It's hard to hear, in general, if somebody criticises your baking.
0:17:29 > 0:17:33But, being where we are and at the level we're at, it's even harder
0:17:33 > 0:17:36because, you know, you've got to perform to the highest standards.
0:17:36 > 0:17:41I'm fairly pleased with the quiche. I think perhaps it could have been a bit deeper, maybe.
0:17:41 > 0:17:44It's on the thin side. But hopefully it will taste OK.
0:17:44 > 0:17:46That's sodden, the bottom of that.
0:17:46 > 0:17:49And this looks completely undercooked.
0:17:49 > 0:17:53Also, you made pastry three times. In a professional environment, it's expensive.
0:17:53 > 0:17:56I wasted too much time, because I did it about three times.
0:17:56 > 0:17:58I wasn't happy with the consistency.
0:17:58 > 0:17:59It wasn't pinning out right,
0:17:59 > 0:18:02so I re-did it, I wanted to get that bit right.
0:18:02 > 0:18:05I think that's what let me down, time wise, really.
0:18:08 > 0:18:09THEY CHEER
0:18:09 > 0:18:13After a tough first round, the bakers take a breather
0:18:13 > 0:18:16and their friends and families are on hand to offer support.
0:18:16 > 0:18:20- I had a soggy bottom. - You never do that!- I know.
0:18:20 > 0:18:22I baked it blind, and didn't put anything on it.
0:18:22 > 0:18:24I don't know what I was thinking!
0:18:24 > 0:18:26I got away with it! Got away with it!
0:18:26 > 0:18:28- He is jiggling!- I did, yeah!
0:18:28 > 0:18:31Done ever so well. They're all doing ever so well.
0:18:31 > 0:18:34- You know what I'm good at. - Absolutely.- Of course, yeah.
0:18:34 > 0:18:38And for me, it's just frustrating that that's not coming over.
0:18:38 > 0:18:41I've never made a quiche before!
0:18:41 > 0:18:43I didn't cook my bacon first!
0:18:43 > 0:18:47I expect to go out. I'm going home today!
0:18:47 > 0:18:49George was hanging around you!
0:18:49 > 0:18:51THEY LAUGH
0:18:51 > 0:18:52You're hot!
0:18:54 > 0:19:00Amelia, now, I think to begin with, she was totally out of her depth.
0:19:00 > 0:19:03But actually, what we tasted was better than what I expected.
0:19:03 > 0:19:07As we could see, she didn't understand the method, really.
0:19:07 > 0:19:09She didn't cook the bacon, for example.
0:19:09 > 0:19:11For me, Oliver is a bit of a messy worker.
0:19:11 > 0:19:13I mean, his station looked a real mess.
0:19:13 > 0:19:16And in a professional setup, you know,
0:19:16 > 0:19:17you have to think about that.
0:19:17 > 0:19:19Organise your station.
0:19:19 > 0:19:21For Katy, I think it started off quite well.
0:19:21 > 0:19:24She had her pastries done, she put them in the fridge.
0:19:24 > 0:19:27Yet she still managed to run out of time in the end.
0:19:27 > 0:19:30I mean, her sweet tart was totally under-baked.
0:19:30 > 0:19:34Finally, we've got Robin, who started pretty cockily,
0:19:34 > 0:19:35in my opinion.
0:19:35 > 0:19:37I think he misjudged his pastry, actually.
0:19:37 > 0:19:39I didn't think it looked that bad.
0:19:39 > 0:19:42In the end it would have been better to stick with the first pastry
0:19:42 > 0:19:44and give it more resting time.
0:19:44 > 0:19:47But on the plus side, I do think that that was just a bad round.
0:19:51 > 0:19:55So, bakers, you've completed the first challenge.
0:19:55 > 0:19:58We've got some feedback for you, starting with Amelia. Gerhard?
0:19:58 > 0:20:03Your quiche was a little bit flat and left a lot to be desired.
0:20:03 > 0:20:09Your sweet tart was better, clearly, sweets are your strong point.
0:20:09 > 0:20:13But to stay in the competition, you need to up your game.
0:20:13 > 0:20:17Robin, you are making lots of little mistakes that totally inhibit you.
0:20:17 > 0:20:22Yet we see this massive talent that needs to shine through.
0:20:22 > 0:20:25Oliver, your workstation was chaotic.
0:20:25 > 0:20:28Not something I would expect from a professional baker.
0:20:28 > 0:20:32You did, however, have some great flavours.
0:20:32 > 0:20:35But will it be enough in the next challenge?
0:20:35 > 0:20:38And finally, some feedback for Katy, please.
0:20:38 > 0:20:40You're totally methodical.
0:20:40 > 0:20:43And you're very calculated about everything you do.
0:20:43 > 0:20:45You lack a lot of confidence,
0:20:45 > 0:20:49and I think it's having the guts to push yourself that extra mile,
0:20:49 > 0:20:52that's going to make you an exceptional baker.
0:20:52 > 0:20:55OK, judges, obviously nobody's going home after this first round.
0:20:55 > 0:20:59But if you had to eliminate someone from the competition, who would it be?
0:21:04 > 0:21:07- It would probably be Katy at this stage.- Gerhard?
0:21:07 > 0:21:09I agree. Katy.
0:21:09 > 0:21:11All right, guys, baking news
0:21:11 > 0:21:13nobody is leaving the competition now.
0:21:13 > 0:21:17And the bad news is, the tarts were just for starters
0:21:17 > 0:21:22and one of you will be leaving after the next challenge. All right?
0:21:22 > 0:21:26I'm disappointed in myself, because I know I can do better
0:21:26 > 0:21:30and I think, just the pressure, I've not done what I know I can do.
0:21:30 > 0:21:32They were impressed with my first challenge,
0:21:32 > 0:21:36everything came back all perfectly baked and tasted nice,
0:21:36 > 0:21:38so I think I'm in for a good chance of winning.
0:21:38 > 0:21:40Tasted all right, yeah!
0:21:40 > 0:21:43It was difficult, but I need to just concentrate
0:21:43 > 0:21:46and carry on with the other challenges and just do my best.
0:21:46 > 0:21:49The judges are so critical. They're really strict, yeah.
0:21:49 > 0:21:51My confidence has been knocked,
0:21:51 > 0:21:55but the way I see it is, we've got another round to go, a new test.
0:21:55 > 0:21:58And I'm just going to pull all the stops out for that.
0:22:01 > 0:22:04OK, guys, in the first challenge some of you proved you had
0:22:04 > 0:22:09nimble fingers, but now it's time to really turn the heat up.
0:22:09 > 0:22:12Now, this task will test your skills, creativity and knowledge.
0:22:12 > 0:22:15And you'll need to use your loaf
0:22:15 > 0:22:18to prove you're a worthy contender in the next round.
0:22:18 > 0:22:21Bread baking is at the heart of every bakery business.
0:22:21 > 0:22:25This is where they can really show off their craft skills.
0:22:25 > 0:22:28And if you're a good baker and you make a fantastic bread,
0:22:28 > 0:22:30it will earn you a cult following.
0:22:30 > 0:22:32For me, it's about science.
0:22:32 > 0:22:35And I hope the young bakers can totally grasp
0:22:35 > 0:22:38what gluten and yeast have to do with making great bread.
0:22:38 > 0:22:44OK, guys, you have just one hour to create three different breads.
0:22:44 > 0:22:47A tin loaf, a selection of bread rolls,
0:22:47 > 0:22:51and your own free-form, flavoured loaf.
0:22:51 > 0:22:53Your time starts now.
0:22:55 > 0:22:57It's all about the dough in this next task,
0:22:57 > 0:23:01and success or failure occurs before their bread even gets near an oven.
0:23:01 > 0:23:04With just one hour to make and shape their loaves,
0:23:04 > 0:23:09they all need to pick up the pace and one is about to be kicked out of the competition.
0:23:09 > 0:23:13Do you think they've come out of the traps quicker in this challenge?
0:23:13 > 0:23:15Five minutes is a reasonable time to get this all done.
0:23:15 > 0:23:18looking around, they all seem to be on target.
0:23:18 > 0:23:21Three of the bakers mix their ingredients by machine,
0:23:21 > 0:23:25but breadmaker, Robin, decides on a more hands-on approach.
0:23:25 > 0:23:28Honestly, that kneading technique is insane.
0:23:28 > 0:23:32For somebody who has done this a billion times before.
0:23:32 > 0:23:36Really, the dough has got great elasticity, which it should have.
0:23:36 > 0:23:39Katy's dough looks really dry.
0:23:39 > 0:23:40That's not, to me, looking good.
0:23:40 > 0:23:44- Struggling a bit there, isn't it? - It's fighting it, totally.
0:23:46 > 0:23:49Amelia and Oliver are having better success with their machine mixed dough,
0:23:49 > 0:23:53but it's Robin's handmade dough that's really blown away the judges.
0:23:55 > 0:23:57When this challenge came out, I was so pleased with it.
0:23:57 > 0:24:00- So what have we got? - Basically, for my speciality,
0:24:00 > 0:24:03I'm going to do a four strand plait, which visually looks good.
0:24:03 > 0:24:07I'm going to put some pesto in it, some cheese and poppy seeds,
0:24:07 > 0:24:09just for a bit of texture and flavour.
0:24:09 > 0:24:13- Totally different person from the last round! - This is what I live for.
0:24:13 > 0:24:17After a weak first round, self-taught Katy is hoping
0:24:17 > 0:24:19to excite the judges with her speciality loaf.
0:24:19 > 0:24:23OK, would I be clever to guess, this is going to be a fruit bread?
0:24:23 > 0:24:26It is, yes. It's going to be raisins, cranberries,
0:24:26 > 0:24:30I'm throwing some apricots in and maybe some dates as well,
0:24:30 > 0:24:32just to give it a bit of difference,
0:24:32 > 0:24:34so it's not just samey, samey, through the loaf.
0:24:34 > 0:24:36Katy may have a sweet tooth,
0:24:36 > 0:24:39but Oliver is going savoury to try and impress.
0:24:39 > 0:24:42What I'm doing is grating some Parmesan,
0:24:42 > 0:24:44and I'm having Parmesan and chilli bread.
0:24:44 > 0:24:46So I'm going to put the crushed chilli,
0:24:46 > 0:24:48so you can actually see the chilli,
0:24:48 > 0:24:50and a bit of powder just to add to the heat.
0:24:50 > 0:24:52- Make it spicy!- Yeah, really spicy.
0:24:53 > 0:24:57At just 17, Oliver may be the baby of the competition,
0:24:57 > 0:25:00but has been whipping up a storm in the kitchen from an early age.
0:25:00 > 0:25:03My grandma and mum always used to bake with me
0:25:03 > 0:25:06before I even started school. Just because it kept me entertained.
0:25:06 > 0:25:09We've got pictures of Oliver from a very young little boy,
0:25:09 > 0:25:11ready to bake.
0:25:11 > 0:25:14We had baking day on Wednesday and he loved his Wednesdays.
0:25:14 > 0:25:17Ah! And now he gets to bake every day.
0:25:17 > 0:25:20Now, he works in one of Manchester's most prestigious patisseries.
0:25:20 > 0:25:26But Oliver hasn't got the most conventional approach to his craft.
0:25:26 > 0:25:28My drum makes me a better baker!
0:25:28 > 0:25:30It's mainly the multi-tasking,
0:25:30 > 0:25:34even when you're kneading bread or something, it's kind of the rhythm.
0:25:34 > 0:25:36It's the rhythm of the work.
0:25:36 > 0:25:38Beating the drums may seem unorthodox training,
0:25:38 > 0:25:41but it means at work, the eggs don't stand a chance!
0:25:42 > 0:25:45Best test's always the same - put it over your head.
0:25:45 > 0:25:47If it doesn't fall, it should be fine!
0:25:47 > 0:25:50And luckily, he can keep the egg off his face, too!
0:25:50 > 0:25:52I think I have what it takes to win the title.
0:25:52 > 0:25:55There shouldn't be a challenge that will bother me.
0:25:58 > 0:26:01Cake maker, Amelia, was out of her depth in the opening round.
0:26:01 > 0:26:04But her homework worked out well for this challenge.
0:26:04 > 0:26:05I've made bread for two weeks.
0:26:05 > 0:26:08So this is something you're confident with?
0:26:08 > 0:26:11It something I've done recently, whereas the tarts, I hadn't.
0:26:11 > 0:26:14This is recent in my mind, so hopefully, nothing should go wrong.
0:26:14 > 0:26:16- Fingers crossed!- Excellent.
0:26:18 > 0:26:23At just 21, Amelia is already a dab hand in the bakery business.
0:26:23 > 0:26:26I started the business when I was just 17
0:26:26 > 0:26:30and it has thrived ever since.
0:26:30 > 0:26:32Thank you very much, Madame.
0:26:32 > 0:26:35But this entrepreneur was born with a fully baked business brain.
0:26:35 > 0:26:37When I was little, mum started to pay me.
0:26:37 > 0:26:41And I used to sit there like a little sugar worker!
0:26:41 > 0:26:4350p an hour, better than washing the car!
0:26:43 > 0:26:46Amelia's always been very, very arty.
0:26:46 > 0:26:51She did her GCSE art two years early and got an A.
0:26:51 > 0:26:53Keen to make a business from her talents,
0:26:53 > 0:26:55Amelia couldn't wait to be chairman of the board.
0:26:55 > 0:26:58What is a certificate, these days?
0:26:58 > 0:27:00Because people go to uni, get amazing degrees,
0:27:00 > 0:27:01and can't get a job.
0:27:01 > 0:27:04So I'd rather show people that I can do it practically,
0:27:04 > 0:27:06rather than on a piece of paper.
0:27:06 > 0:27:08She may not have formal qualifications,
0:27:08 > 0:27:13but she's made up for it with a shop chock-full of baking and business awards.
0:27:13 > 0:27:15I like to think that I've got many talents!
0:27:15 > 0:27:17SHE LAUGHS
0:27:17 > 0:27:19It would mean a lot to win this competition.
0:27:19 > 0:27:21There's nothing like the feeling
0:27:21 > 0:27:23of somebody saying that you're a winner.
0:27:23 > 0:27:26It's a cracking feeling, I love it.
0:27:27 > 0:27:30But if Amelia wants to win this competition,
0:27:30 > 0:27:32she'll have to dazzle the judges with her dough,
0:27:32 > 0:27:35as rival, Robin, is oozing confidence.
0:27:35 > 0:27:37- Looks groovy! - It looks pretty good.
0:27:37 > 0:27:39Time is running out to shape the loaves,
0:27:39 > 0:27:42and Oliver is again struggling to hit the deadline.
0:27:42 > 0:27:44If you haven't got your bread in the proving ovens,
0:27:44 > 0:27:47you need to start thinking about this now!
0:27:47 > 0:27:50Amelia and Katy look on target,
0:27:50 > 0:27:53and super-confident Robin already has his loaves finished.
0:27:53 > 0:27:55Young Oliver is seriously lagging behind.
0:27:57 > 0:27:59The person I was impressed with last time
0:27:59 > 0:28:02is not as good as he was. He needs to get back in the game.
0:28:04 > 0:28:07The competition has been a bit of a roller-coaster.
0:28:07 > 0:28:13You feel every tense sensation that they're probably going through.
0:28:13 > 0:28:16My stomach is in my mouth, I feel sick,
0:28:16 > 0:28:19because all you want to do is get in there and help.
0:28:20 > 0:28:25OK, five, four, three, two...
0:28:25 > 0:28:26one.
0:28:26 > 0:28:28Baking implements down, please.
0:28:28 > 0:28:32While Oliver just manages to complete his loaves in time,
0:28:32 > 0:28:35it's Robin who looks to have rocked this performance.
0:28:35 > 0:28:36He's looking good.
0:28:36 > 0:28:39He was the first getting in the proving oven as well,
0:28:39 > 0:28:43so that was a plus point, and he's looking steady now, really confident.
0:28:43 > 0:28:46With the toughest part of the challenge complete,
0:28:46 > 0:28:48the breads now spend 30 minutes in proving ovens
0:28:48 > 0:28:51to get the dough to rise. The loaves should have taken shape,
0:28:51 > 0:28:54but not quite the shape that Amelia's has.
0:28:54 > 0:28:59'I've put too much bread dough in the loaf tin. It's totally spilled over.
0:28:59 > 0:29:05'I've clingfilmed it and it's got stuck and it's flopped to one side.
0:29:05 > 0:29:07'I don't know how it's going to come out now.'
0:29:07 > 0:29:10My bread's BLEEP flopped.
0:29:10 > 0:29:14I didn't know it was going to rise that much, and it's just stuck.
0:29:14 > 0:29:17But Amelia's not the only one with problems.
0:29:17 > 0:29:20Robin's not looking quite so cocky now.
0:29:20 > 0:29:23I don't think these have proved. These conditions are...
0:29:23 > 0:29:25His ones are fine, and his went in after.
0:29:25 > 0:29:28I think it might be your dough.
0:29:28 > 0:29:30Bread-making is an exact science.
0:29:30 > 0:29:32Yeast is a living fungus that makes the bread rise,
0:29:32 > 0:29:36but kill the yeast and you kill your dreams of a luscious loaf.
0:29:36 > 0:29:39We need to work it out, because there's a reason your dough...
0:29:39 > 0:29:43- Have you got a bit of dough left, did you say?- Yeah.- Let me taste it.
0:29:43 > 0:29:45Too salty. Straightaway.
0:29:46 > 0:29:50Too salty. Did you put too much salt in, do you think?
0:29:50 > 0:29:53I didn't put that much in. I did two tablespoons.
0:29:53 > 0:29:56- Tablespoons or teaspoons?- Yeah, teaspoons?- Oh, teaspoons, yeah.
0:29:56 > 0:29:58Same thing.
0:29:58 > 0:30:01Same thing? No, it's not same thing.
0:30:01 > 0:30:04- Can you taste that?- Yeah, I can. - It is quite salty, yeah.- Yeah.
0:30:04 > 0:30:08You might have got muddled up with...tablespoons and teaspoons.
0:30:08 > 0:30:13Bread needs salt for flavour, but too much and it murders the yeast.
0:30:13 > 0:30:16All Robin can do now is hope the texture of his bread
0:30:16 > 0:30:18will stand out over his rivals.
0:30:20 > 0:30:24I believe the proving conditions weren't up to the standard
0:30:24 > 0:30:25I would normally use.
0:30:25 > 0:30:29You can't make excuses... That's the way it is.
0:30:34 > 0:30:36For her bread selection,
0:30:36 > 0:30:41Amelia chose a three-strand plait loaf and sun-dried tomato rolls,
0:30:41 > 0:30:44but she ran into difficulties with her plain tin bread.
0:30:44 > 0:30:47- Are you happy?- Yes, apart from the handle that formed.
0:30:47 > 0:30:49- What, this bit here?- Yeah!
0:30:49 > 0:30:52It hasn't turned out too bad considering how much it deflated.
0:30:52 > 0:30:55With this one you've really lost an opportunity.
0:30:55 > 0:30:59In a shop, you wouldn't be able to tell it's a sun-dried tomato loaf.
0:30:59 > 0:31:01It just looks like a white roll to me.
0:31:01 > 0:31:03So you've missed an opportunity there.
0:31:03 > 0:31:08Oliver just managed to deliver his chilli and Parmesan plait within the deadline.
0:31:08 > 0:31:10Will it be a taste sensation?
0:31:10 > 0:31:12The chilli, you've made this before?
0:31:12 > 0:31:16- Yeah. We usually use fresh chillies, though.- Very, very spicy.
0:31:16 > 0:31:19- Dried chillies? Much hotter. - Yeah, OK.
0:31:19 > 0:31:22OK, so it's actually...verging on the uncomfortable.
0:31:22 > 0:31:24Katie made steady progress in the challenge.
0:31:24 > 0:31:28Will her specialist fruit loaf wow the judges?
0:31:28 > 0:31:31For me, I would say a spot more sugar.
0:31:31 > 0:31:34I wouldn't have been afraid to have gone for a bit of spice.
0:31:34 > 0:31:37- Yeah.- That's quite traditional.- Yeah.
0:31:37 > 0:31:42It might have looked also very nice if you'd dipped it in some seeds or something.
0:31:42 > 0:31:45That would also add flavour to an otherwise fairly plain bread.
0:31:45 > 0:31:46- Well done, Katie.- Thank you.
0:31:49 > 0:31:52Robin seriously impressed the judges with his kneading technique,
0:31:52 > 0:31:55but he badly miscalculated his salt portion
0:31:55 > 0:31:57and his bread failed to rise.
0:31:57 > 0:31:59Will it be a complete flop?
0:31:59 > 0:32:01- So, Robin...- Yeah.
0:32:01 > 0:32:05Very happy when you got the task of making three different breads.
0:32:05 > 0:32:09Um, yeah, definitely. This should have been the task for me, really.
0:32:09 > 0:32:13- And then something...something went wrong.- Yeah, big time.
0:32:13 > 0:32:14It's tragic, in a way,
0:32:14 > 0:32:17because, you know, your craft skills are clearly there.
0:32:17 > 0:32:19Even though Robin cocked up,
0:32:19 > 0:32:23his hands-on technique has still produced a loaf of great texture.
0:32:23 > 0:32:27We've been talking all along about elasticity in the bread,
0:32:27 > 0:32:31and yours wins hands down, you know.
0:32:31 > 0:32:32It's totally, totally elastic.
0:32:32 > 0:32:35Right, judges, if you want to go off to the hush room,
0:32:35 > 0:32:39we'll find out which of our bakers can't stand the head in the kitchen.
0:32:45 > 0:32:49The judges are so...so...
0:32:49 > 0:32:51not nasty, but they're so critical.
0:32:51 > 0:32:54- They've been quite hard. - Really strict, yeah.
0:32:54 > 0:32:58'Today has just been so much pressure.'
0:32:58 > 0:33:01I've never had this much pressure before and I'm cracking.
0:33:01 > 0:33:03Ooh, God!
0:33:04 > 0:33:07I don't think there's any chance of me going home,
0:33:07 > 0:33:11just because there's other people that probably didn't do as well.
0:33:11 > 0:33:13If I went, I would be devastated,
0:33:13 > 0:33:15because I know I can do better than that.
0:33:15 > 0:33:17I know you.
0:33:21 > 0:33:23Much tougher round.
0:33:23 > 0:33:26Robin, his whole situation made my heart hurt.
0:33:26 > 0:33:30He is such a fantastic baker to watch.
0:33:30 > 0:33:31Yes, it was a joy to watch him.
0:33:31 > 0:33:34He put all his energy into kneading that dough,
0:33:34 > 0:33:36and the dough had fantastic elasticity.
0:33:36 > 0:33:41The fact that he has little attention to detail trips him up. He makes silly little mistakes.
0:33:41 > 0:33:45And you can't make a bigger mistake than over-salting your bread
0:33:45 > 0:33:47and killing that yeast. What a shame.
0:33:47 > 0:33:50Amelia - I think that her flavoured bread was delicious.
0:33:50 > 0:33:54It had really good flavour and I liked the honesty of what she did.
0:33:54 > 0:33:56But her rolls were bland.
0:33:56 > 0:33:59When we were watching Ollie work, I was really worried actually.
0:33:59 > 0:34:01I was worried he wasn't going to get anything out on time.
0:34:01 > 0:34:05He actually did cut it really fine with the timing.
0:34:05 > 0:34:08Dangerous, I would say. Dangerous.
0:34:08 > 0:34:10His flavours were quite crazy for his flavoured bread.
0:34:10 > 0:34:14The Parmesan/chilli combo was HOT hot, you know, too hot.
0:34:14 > 0:34:16Katie did the fruit bread.
0:34:16 > 0:34:18She could have pushed it a bit further, you know,
0:34:18 > 0:34:21more fruit, bit of spice. She plays it a bit too safe.
0:34:21 > 0:34:24It's a tricky situation, what do we judge on?
0:34:24 > 0:34:27Do we judge on their skills or on what they delivered today,
0:34:27 > 0:34:32- which in Robin's case was actually a disaster.- Was a disaster.
0:34:39 > 0:34:42OK, bakers, our judges have seen your skill over two rounds.
0:34:42 > 0:34:45Before we find out who's going to be leaving the competition,
0:34:45 > 0:34:46they'd like to say a few words.
0:34:46 > 0:34:48Gizzi, start with Oliver, please.
0:34:48 > 0:34:52You're very, very consistent, but on this bread round it was a real shame
0:34:52 > 0:34:56because you went too far with your flavourings in some cases.
0:34:56 > 0:35:00Not enough salt, though. And the chilli was just off.
0:35:00 > 0:35:01Way, way, way too off.
0:35:01 > 0:35:05Katie, I got a feeling you were playing safe again.
0:35:05 > 0:35:09What I really wanted to see was flair, and be inspired.
0:35:09 > 0:35:11Amelia, sort of round by round we're seeing,
0:35:11 > 0:35:14unfortunately, that you probably are the least skilled.
0:35:14 > 0:35:17But you're very, very exciting to watch.
0:35:17 > 0:35:21You've got three very, very skilled bakers here and you've just
0:35:21 > 0:35:25- got to make sure that you're pushing yourself to their level.- OK.
0:35:25 > 0:35:27Robin, with you we were watching poetry in motion.
0:35:27 > 0:35:32But through lack of concentration you delivered a heavy blow,
0:35:32 > 0:35:35your breads were totally unappealing, and actually inedible.
0:35:35 > 0:35:38You need to buckle up and give more attention to detail
0:35:38 > 0:35:41- if you want to stay in this competition.- OK, guys...
0:35:42 > 0:35:47The first baker to leave the competition is...
0:35:52 > 0:35:53..Katy.
0:36:03 > 0:36:06Katy did OK in the second challenge but her loaves failed to sparkle
0:36:06 > 0:36:09and, having undercooked her tarts in the first round,
0:36:09 > 0:36:12she didn't do enough to get through.
0:36:12 > 0:36:14She's out of the competition.
0:36:14 > 0:36:20I'm absolutely devastated, but I know that the three that have been left in
0:36:20 > 0:36:22are equally strong bakers.
0:36:22 > 0:36:25- You did yourself proud. Well done. - I know I did.
0:36:25 > 0:36:27They've had that edge today that they've just...
0:36:27 > 0:36:31they've taken it one step further and they've done better than I have
0:36:31 > 0:36:32and I can't argue to that.
0:36:34 > 0:36:37- Is it good news?- Yeah!
0:36:37 > 0:36:40It was hard. I seriously thought I'd be going.
0:36:40 > 0:36:44Really did. Phew! What a blooming relief.
0:36:49 > 0:36:52'I would definitely say that I'm in it to win it.'
0:36:52 > 0:36:57I've got the title in my sight now, I just need to pull up my socks, get ready, and make sure I do win.
0:36:57 > 0:36:58Well done.
0:36:58 > 0:37:00'Relief, excitement.'
0:37:00 > 0:37:03I don't know, it's an awesome feeling, really.
0:37:03 > 0:37:04Good luck!
0:37:05 > 0:37:07Sit down.
0:37:07 > 0:37:11Coming up, we give the bakers a grilling in the interview from hell.
0:37:11 > 0:37:14- Why do you put glycerine in royal icing?- Er...
0:37:14 > 0:37:17I'm passionate! Sorry.
0:37:18 > 0:37:22And the two finalists fight it out in the ultimate cake-off.
0:37:22 > 0:37:26The first ever Young Baker of the Year is...
0:37:31 > 0:37:34Welcome to round three. This is the grilling.
0:37:34 > 0:37:37Now, at the end of this we will be saying goodbye to one of you.
0:37:37 > 0:37:40So I hope your theory's up to scratch.
0:37:40 > 0:37:44Robin, let's hope there's no salt-related questions, know what I mean?
0:37:49 > 0:37:50Come and sit down.
0:37:53 > 0:37:57- What happens to baked goods when they're cooled on a solid surface? - Erm...
0:37:57 > 0:37:59They, erm, sweat on the bottom.
0:37:59 > 0:38:01- DING! - That's correct.
0:38:02 > 0:38:05- They go soggy underneath. - DING!
0:38:05 > 0:38:09Er, I suppose it will just cool it down really quickly, then.
0:38:09 > 0:38:11BUZZER
0:38:12 > 0:38:15Royal icing - why do you put glycerine in it?
0:38:15 > 0:38:19Er, you give it a nice shine, and I think it stiffens it up slightly?
0:38:19 > 0:38:22- Completely the opposite.- OK. - BUZZER
0:38:22 > 0:38:26- Oh, God, I should really know this one.- Yep, you should.
0:38:26 > 0:38:30Come on. That should be really obvious to you.
0:38:30 > 0:38:32I know. I know, I know.
0:38:32 > 0:38:35- To preserve the royal icing? - BUZZER
0:38:35 > 0:38:37Oh, God.
0:38:38 > 0:38:41Is it to make it shiny? BUZZER
0:38:42 > 0:38:45List the various types of dairy cream
0:38:45 > 0:38:47and their approximate percentage fat content.
0:38:49 > 0:38:54- I don't know where to start.- This is a college question. You should know that one.- I haven't been to college.
0:38:54 > 0:38:56Erm...single cream.
0:38:56 > 0:38:57- 25%. - DING!
0:38:57 > 0:38:59- Whipping cream, 35%. - DING!
0:38:59 > 0:39:04And double cream, I think 45% to 50% fat.
0:39:04 > 0:39:06- DING! - I'll give you them.
0:39:06 > 0:39:09You're obviously not sure, but could you put them in the right order?
0:39:09 > 0:39:14- Single cream, double cream, whipping cream. - BUZZER
0:39:14 > 0:39:16That is wrong, actually.
0:39:16 > 0:39:19Single cream, I'm going to go...5%. 10% for double,
0:39:19 > 0:39:21and it goes in stages,
0:39:21 > 0:39:24but I know I'm completely wrong with that one.
0:39:27 > 0:39:30Why do you think you should be Young Baker of the Year, Robin?
0:39:30 > 0:39:33Erm, I think I've got bags of passion to actually be
0:39:33 > 0:39:36Young Baker Of The Year. I've got a lot more to give.
0:39:36 > 0:39:41I'm confident about what I do, I'm passionate and I just want to win.
0:39:41 > 0:39:44- Come on. If you're passionate, show us passion!- Right. Um...
0:39:44 > 0:39:47Erm...
0:39:47 > 0:39:49I'm passionate! Sorry.
0:39:52 > 0:39:55This is what I love doing. I love doing this.
0:39:55 > 0:39:57We want to see some more grit and determination here.
0:39:57 > 0:40:00Er, I've only had training for a year and I've come so far,
0:40:00 > 0:40:03so I think that shows I should be Young Baker of the Year.
0:40:03 > 0:40:07- Come on, Ollie! This is your opportunity to prove to us.- Erm...
0:40:07 > 0:40:09I feel like I've pushed myself to the limit,
0:40:09 > 0:40:12and that was the choice I wanted to do from a young age, so...
0:40:12 > 0:40:17Hopefully I'll inspire more young people to kind of choose baking.
0:40:17 > 0:40:20Er...so that's why I think I should win.
0:40:20 > 0:40:25I just hope that I can...I've done enough for you to see that
0:40:25 > 0:40:28I do have the potential to win.
0:40:28 > 0:40:30- Thank you, Robin.- Cheers.
0:40:34 > 0:40:38Oliver walked this third challenge, with a high score of eight.
0:40:38 > 0:40:40Robin was next with seven,
0:40:40 > 0:40:43but the judges don't seem convinced by his performance.
0:40:43 > 0:40:46Amelia's passion and dedication shone through,
0:40:46 > 0:40:48but she only got five answers right.
0:40:48 > 0:40:51Outside, the postmortem is in full flow.
0:40:51 > 0:40:53At first I was a bit intimidated
0:40:53 > 0:40:55but after I kind of realised
0:40:55 > 0:40:58that these questions are pretty suited to me anyway
0:40:58 > 0:41:00I kind of got more confident.
0:41:00 > 0:41:03I think it will be Amelia going out, because
0:41:03 > 0:41:05she said she hadn't answered many of the questions.
0:41:05 > 0:41:08Was Oliver really good?
0:41:08 > 0:41:11He wasn't cocky, but he's in college NOW.
0:41:11 > 0:41:14Everything is in his mind right now.
0:41:14 > 0:41:18It was so tough that I was just like, this could be me going home.
0:41:18 > 0:41:21It was really hard because they were like drilling them at you.
0:41:21 > 0:41:24If they consider all the previous tasks that could go against me,
0:41:24 > 0:41:26I think if I was to go out at this stage now
0:41:26 > 0:41:29I think I really would... probably feel a bit gutted.
0:41:30 > 0:41:34The boys did quite well, when we're talking scores.
0:41:34 > 0:41:36But, you know, there's something about Amelia...
0:41:36 > 0:41:39The way she responded to the questions was more concise.
0:41:39 > 0:41:43God, how she ended that! Surprised we weren't both in tears as well.
0:41:43 > 0:41:46Ollie kept his cool. Sort of similar to when he's working,
0:41:46 > 0:41:49you know, it's a little bit lacklustre, I think.
0:41:49 > 0:41:52But he did get quite a lot of questions right.
0:41:52 > 0:41:55I want him to have a bit more va-va-voom and excitement.
0:41:55 > 0:42:00- And what do you think about Robin? - Can you put someone through to be Young Baker of the Year
0:42:00 > 0:42:03when they make so many stupid mistakes?
0:42:03 > 0:42:06And yet, when he was making the dough it was a pleasure to watch him.
0:42:06 > 0:42:10- Mm.- So, Gizzi, I think I know who the best person is,
0:42:10 > 0:42:12and I think we also know who the worst person is.
0:42:12 > 0:42:15- Do you agree?- I think so.
0:42:21 > 0:42:25OK, judges, if we could start with some feedback, please.
0:42:25 > 0:42:27Gizzi, if we can start with Robin.
0:42:27 > 0:42:31On one hand, you're so skilled.
0:42:31 > 0:42:35And then in every single challenge you make major mistakes.
0:42:35 > 0:42:38Initially you were saying schoolboy errors. I'm not so sure.
0:42:38 > 0:42:42Amelia, you have yet got to put the icing on the cake for me.
0:42:42 > 0:42:44You fulfilled on the first two tasks
0:42:44 > 0:42:47but in the grilling you displayed a lack of knowledge.
0:42:47 > 0:42:51What I'm looking for is the skill to match the passion.
0:42:51 > 0:42:54And finally some feedback for Oliver, please.
0:42:54 > 0:42:58Ollie, you're skilled, you've got the knowledge, but the thing is
0:42:58 > 0:43:02you need to have passion, and I need to see more of that from you.
0:43:04 > 0:43:08OK, three bakers but only two places left in the final.
0:43:08 > 0:43:13The next baker to leave the competition is...
0:43:21 > 0:43:22Robin.
0:43:24 > 0:43:27Thank you. Thanks for the opportunity.
0:43:32 > 0:43:36Robin's natural flair with flour got him this far
0:43:36 > 0:43:41but he messed up too often. After needing three attempts
0:43:41 > 0:43:45in round one, and killing his yeast with too much salt in round two,
0:43:45 > 0:43:48he needed to excel in the grilling to make it into the top two.
0:43:48 > 0:43:50He didn't.
0:43:51 > 0:43:56I think it's right they're in the final, considering I made mistakes.
0:43:56 > 0:44:00If I hadn't made mistakes, it might have been different.
0:44:00 > 0:44:03All right, guys. At the end of the next challenge,
0:44:03 > 0:44:08one of you will be crowned Young Baker Of The Year.
0:44:08 > 0:44:09Ooh!
0:44:10 > 0:44:12ALL CHEER
0:44:12 > 0:44:16I'll have to push myself in this last challenge
0:44:16 > 0:44:19and prove that I am the Young Baker Of The Year.
0:44:19 > 0:44:21It's good to have good competition in the final.
0:44:21 > 0:44:24It makes you work harder, it makes you want it more.
0:44:24 > 0:44:29I've got to go in now and work really, really hard.
0:44:29 > 0:44:32What a feeling! Some of this!
0:44:36 > 0:44:39So, we're down to the last two, and for added pressure,
0:44:39 > 0:44:43we've invited an audience including their friends and family.
0:44:43 > 0:44:47Let's welcome back our two finalists!
0:44:47 > 0:44:49CHEERING AND APPLAUSE
0:44:55 > 0:44:59OK, judges. Tell our two finalists what you've got in store for them.
0:44:59 > 0:45:03We're asking you to make a tiered celebration cake.
0:45:03 > 0:45:04We want a real show-stopper.
0:45:04 > 0:45:08The theme is going to be Hollywood glamour.
0:45:09 > 0:45:10Ooh!
0:45:10 > 0:45:14Today, we want to see an Oscar-winning performance from you.
0:45:16 > 0:45:18OK, guys. This one's for the title.
0:45:18 > 0:45:24You've got two and a half hours and your time starts now!
0:45:24 > 0:45:27CHEERING AND APPLAUSE
0:45:30 > 0:45:32It's showtime!
0:45:32 > 0:45:33To walk away with the title,
0:45:33 > 0:45:37the finalists will need to produce a cake so spectacular that it wows
0:45:37 > 0:45:41the crowd, but is also so delicious, no-one can resist a second slice.
0:45:43 > 0:45:46Time is of the essence, so the rivals have already pre-baked
0:45:46 > 0:45:49the sponge for that all-important taste test.
0:45:49 > 0:45:52Professional cake-decorator Amelia gets down to business.
0:45:52 > 0:45:58Her creative juices are flowing but her rival for the title is stumped.
0:45:58 > 0:46:01It's a totally different Amelia and she puts her plan into action.
0:46:01 > 0:46:06So, I want to do three-tier, loads of stars, cos stars is Hollywood.
0:46:06 > 0:46:09It's on every award, on the floors, everywhere.
0:46:09 > 0:46:12I'm going to go bold and big and glittery.
0:46:12 > 0:46:16- I think this matches the brief! - I like Hollywood.
0:46:19 > 0:46:21With one young baker in her element,
0:46:21 > 0:46:25it's 15 minutes before the other even puts pen to paper.
0:46:27 > 0:46:29So, you're making a sketch here?
0:46:29 > 0:46:32It's going to give me a rough idea of what I'm doing.
0:46:32 > 0:46:36It's going to be white icing covered, and it's going to have a red rose on top.
0:46:36 > 0:46:41- And then, this will be ivory, this next one.- Hollywood sign!
0:46:41 > 0:46:45- Done like the Hollywood sign? - Yeah, hopefully.- Cool.
0:46:45 > 0:46:47That's all I've thought of up to now.
0:46:47 > 0:46:50We noticed that Amelia literally,
0:46:50 > 0:46:53"Dah-dah-dah" - she got on and got started.
0:46:53 > 0:46:56Are you worried that she seems to be so confident?
0:46:56 > 0:47:00She has her own business so I think she's done this many more times
0:47:00 > 0:47:03than me but I'm sure I can do that in two and a half hours, hopefully.
0:47:05 > 0:47:08While the finalists crack on,
0:47:08 > 0:47:11Gerhard wants an early taste of their sponges.
0:47:11 > 0:47:13- Have you tasted it?- Not yet.
0:47:13 > 0:47:16- Have you tasted your sponge? - No, not yet.
0:47:16 > 0:47:21In this task, flavour is as important as presentation.
0:47:21 > 0:47:24And Gerhard's giving nothing away.
0:47:27 > 0:47:29Amelia's sponge does taste a bit dry.
0:47:29 > 0:47:32In Ollie's case, the sponge does actually taste very nice.
0:47:32 > 0:47:36Much more buttery. It's got a really moist quality.
0:47:36 > 0:47:41To make his sponge so moist, Oliver added extra milk to the mix. Crafty.
0:47:41 > 0:47:45To add flavour, both finalists add a butter icing to sit between
0:47:45 > 0:47:50their sponge layers but Oliver also prepares an extra jam filling.
0:47:51 > 0:47:54You do have to question how much they know about food,
0:47:54 > 0:47:56and this might just be a decorating challenge for her.
0:47:56 > 0:48:02One hour in and Amelia is working on the styling of her Hollywood cake,
0:48:02 > 0:48:07but the struggling Oliver is still building his sponge layers.
0:48:07 > 0:48:11Oliver paid far more attention to the construction of the cake,
0:48:11 > 0:48:14so from a taste point of view, I think that will be good.
0:48:14 > 0:48:17When you cut into it, it will look visually more appealing.
0:48:17 > 0:48:21I think we have the two complete summaries of both of them
0:48:21 > 0:48:25- the creative, sparkly whizz-kid that is Amelia, and then Oliver,
0:48:25 > 0:48:30the uniform, straight down the line, but actually does think of flavour.
0:48:30 > 0:48:32Amelia was very clever - when she started,
0:48:32 > 0:48:34she set a timer on two and a half hours.
0:48:34 > 0:48:37She knows exactly where she is, whereas at this point,
0:48:37 > 0:48:40he should be focussing on the decorations,
0:48:40 > 0:48:42because that always takes time.
0:48:42 > 0:48:44Think you'll be all right, timewise?
0:48:44 > 0:48:45- Yeah.- Yeah?
0:48:45 > 0:48:49Wow, it's like I'm seeing a different Amelia all of a sudden!
0:48:49 > 0:48:54- What a nice change.- It's nice I'm not crying.- Tell me about it.
0:48:54 > 0:48:55All right!
0:48:55 > 0:48:59OK, bakers, you're halfway through this challenge.
0:49:00 > 0:49:03- You guys run the cake shop together, right?- Yes.
0:49:03 > 0:49:06- How many cakes do you make in a week?- About 25.
0:49:06 > 0:49:11- So if she can't do this... - She can't do anything.
0:49:11 > 0:49:14- So she's out of a job as well! - Definitely.
0:49:16 > 0:49:20How do you think he's getting on? I think he's a bit out of his comfort zone.
0:49:20 > 0:49:24Hopefully, it's like Aesop's Fables, the Tortoise And The Hare.
0:49:24 > 0:49:26Hopefully, steady is the best.
0:49:26 > 0:49:29Oliver is seriously behind.
0:49:29 > 0:49:32Amelia's cake is taking shape but is she really fulfilling the brief?
0:49:32 > 0:49:36I think she's following a set formula, that sort of girly cake,
0:49:36 > 0:49:39but how much Hollywood glamour will there actually be?
0:49:39 > 0:49:40Will it be the right thing?
0:49:41 > 0:49:45Time's running out to show off their creative skills
0:49:45 > 0:49:48and now the judges are worried they're playing it too safe.
0:49:48 > 0:49:49We've got 15 minutes left.
0:49:49 > 0:49:53I'm going to do some roses on top and then try to lustre it up as well
0:49:53 > 0:49:56but I think that's all I've got time for today.
0:49:56 > 0:49:58Come on, we need some fighting spirit here, Ollie!
0:49:58 > 0:50:01- Yeah...- In 15 minutes, you can achieve a lot.
0:50:01 > 0:50:04While you roll those balls, you need to get your brain cells working.
0:50:06 > 0:50:08Are you going to achieve everything you wanted?
0:50:08 > 0:50:12I've changed a little bit. I've scrapped the clapper-board idea,
0:50:12 > 0:50:15because it's not dainty enough. Woman's glamour.
0:50:15 > 0:50:19- Remember it's not "woman's glamour" - Hollywood glamour.- Yep.
0:50:19 > 0:50:24Your clapper-board is halfway there. Don't you think you should push yourself a bit more?
0:50:24 > 0:50:27- If I get time, I will. - That sounds a bit defeatist!
0:50:27 > 0:50:30I want you to fight for this position. You can do this!
0:50:30 > 0:50:32I am fighting, I am, I promise!
0:50:34 > 0:50:35Go on, son, spray it up.
0:50:38 > 0:50:41They're working hard but there are five minutes left.
0:50:41 > 0:50:42Have they left it too late?
0:50:44 > 0:50:46Five, four..
0:50:46 > 0:50:48three...
0:50:48 > 0:50:50two...
0:50:50 > 0:50:55one. Tools down please, bakers, that's it. Time's up.
0:50:55 > 0:50:57CHEERING AND APPLAUSE
0:51:16 > 0:51:20- Judges, are you ready to try? - Certainly.- Let's start with Oliver.
0:51:20 > 0:51:25- Oliver, what happened? - I don't know. Just the end.
0:51:25 > 0:51:27The finishing really let me down.
0:51:27 > 0:51:30You have done some skilled things, like the crimping,
0:51:30 > 0:51:36but with the brief - Hollywood glamour - really, how have you done?
0:51:36 > 0:51:38Erm, not great.
0:51:38 > 0:51:44I've got to say, the taste is very nice. Very moist.
0:51:44 > 0:51:49- It looks interesting inside, with the raspberry jam.- It tastes amazing.
0:51:49 > 0:51:53Super, super moist, and those layers are perfect.
0:51:53 > 0:51:57The task was to do Hollywood glamour and I have to admit,
0:51:57 > 0:52:00I didn't cover it, but I think I did the best I could.
0:52:00 > 0:52:03Amelia, talk us through your creation.
0:52:03 > 0:52:05Erm, I wanted the girly side of glamour,
0:52:05 > 0:52:08so that's what I did with the pink and the black.
0:52:08 > 0:52:11OK, so immediately, looking inside your cake,
0:52:11 > 0:52:14I haven't tasted it, but it's a much denser texture.
0:52:14 > 0:52:18You've only done two layers. Is there a reason for that?
0:52:18 > 0:52:22I only did the one filling because it's really warm in here
0:52:22 > 0:52:24and I did not want it to slide.
0:52:24 > 0:52:27You did this brilliantly and this is skills, right?
0:52:27 > 0:52:29That's what I'm thinking too
0:52:29 > 0:52:32and you do have a good eye for cake decorating, no question.
0:52:32 > 0:52:34I wanted it a finished product.
0:52:34 > 0:52:37Oliver didn't have a finished product and I did,
0:52:37 > 0:52:40because I knew my time boundaries,
0:52:40 > 0:52:43I knew what I was able to do, and I did push myself.
0:52:43 > 0:52:45OK. Judges, if you're ready,
0:52:45 > 0:52:47I'll ask you to go to the hush room for the last time.
0:52:52 > 0:52:55I got in thinking, probably, I'm going to come second
0:52:55 > 0:52:58just because that was not a good challenge for me.
0:52:58 > 0:53:00Well done...
0:53:00 > 0:53:03Looking at the two cakes, there wasn't really a comparison.
0:53:03 > 0:53:07Oliver just stuck a few flowers on an ivory cake, really.
0:53:07 > 0:53:09Are you all right, pidge?
0:53:09 > 0:53:13- I told you I hate "pidge"!- Aw!
0:53:13 > 0:53:16I thought I was good at all the other challenges.
0:53:16 > 0:53:19It's just so frustrating that this bit let me down.
0:53:19 > 0:53:24I just want them to see that, you know, I am capable of winning it.
0:53:26 > 0:53:28Gizzi, this was the final challenge.
0:53:28 > 0:53:32I think we knew from the beginning that one of them would be much stronger.
0:53:32 > 0:53:37I know Amelia makes cakes like this regularly. You could tell, she was comfortable.
0:53:37 > 0:53:41Oliver's cake tasted really nice, it was nicely put together,
0:53:41 > 0:53:43but he was challenged on the time,
0:53:43 > 0:53:45finishing it and interpreting the brief.
0:53:45 > 0:53:48He was blown out of the water in the styling of it.
0:53:48 > 0:53:50After this challenge, we need to look back
0:53:50 > 0:53:53and see how both of them did in the previous challenges.
0:53:53 > 0:53:57- Let's think, tarts.- I think Oliver did better in the tarts.
0:53:57 > 0:53:59His quiche was good, he fried the bacon.
0:53:59 > 0:54:01But saying that, her sweet pastry was delicious,
0:54:01 > 0:54:04and a revelation actually.
0:54:04 > 0:54:08The bread challenge - Oliver's breads looked, overall, very pretty.
0:54:08 > 0:54:11Her plait was really sweet, her bread rose.
0:54:11 > 0:54:15He was let down by the chilli flakes in that bread,
0:54:15 > 0:54:16then of course, grilling.
0:54:16 > 0:54:20Because with Ollie, it came through, that for 17 years old,
0:54:20 > 0:54:22he knows a hell of a lot.
0:54:22 > 0:54:24Who will be the Young Baker Of The Year? This is tough
0:54:24 > 0:54:28because we're dealing with two very different people.
0:54:28 > 0:54:31What we're trying to do is find somebody who can go out there
0:54:31 > 0:54:34and hopefully push baking to the next level for young people.
0:54:34 > 0:54:38- Do you think we've agreed on who's won?- I think we have.
0:54:42 > 0:54:46So, it's time to crown our winner. Let's bring back our two finalists.
0:54:46 > 0:54:51CHEERING
0:54:51 > 0:54:52The decision has been made
0:54:52 > 0:54:55and in front of a specially-invited audience,
0:54:55 > 0:55:01it's time to find out who is the Young Baker Of The Year.
0:55:02 > 0:55:07- Amelia, Oliver, it's been a tough day, right?- Definitely.- Yep.
0:55:07 > 0:55:10Before we find out who the winner is, we've got some feedback for you.
0:55:10 > 0:55:14Amelia, this last task really played to your skills
0:55:14 > 0:55:18and you produced a fantastic wow-factor cake.
0:55:18 > 0:55:21Throughout the competition, you've given it your all.
0:55:21 > 0:55:24No-one can doubt your passion.
0:55:24 > 0:55:26And some feedback for Oliver, Gizzi?
0:55:26 > 0:55:29Ollie, it's been brilliant to watch you.
0:55:29 > 0:55:31Let's not forget, you're 17-years-old
0:55:31 > 0:55:34and have been doing this for only one year.
0:55:34 > 0:55:37To be so young and so masterful at what you do is a rarity,
0:55:37 > 0:55:41and I'm going to be watching your career closely from now on.
0:55:42 > 0:55:45OK, guys. It's crunch time. This is it.
0:55:45 > 0:55:48The judges have reached their decision.
0:55:49 > 0:55:52The first ever Young Baker Of The Year is...
0:56:00 > 0:56:01Oliver!
0:56:01 > 0:56:03CHEERING
0:56:09 > 0:56:13Teenage sensation Oliver consistently impressed the judges.
0:56:13 > 0:56:17A display of such accomplished natural talent combined
0:56:17 > 0:56:21with his broad knowledge gave this 17-year-old the title.
0:56:21 > 0:56:26- How are you feeling, Oliver?- Yeah... I'm so happy. So, so happy.
0:56:26 > 0:56:27Unbelievable.
0:56:27 > 0:56:31Commiserations to Amelia, but congratulations to Oliver,
0:56:31 > 0:56:36our first ever Young Baker Of The Year! Good night.
0:56:36 > 0:56:37CHEERING
0:56:37 > 0:56:42Getting this now really just proves to myself that, obviously,
0:56:42 > 0:56:46I can do it if I really put my mind to it and everything.
0:56:54 > 0:56:57Subtitles by Red bee Media Ltd
0:56:57 > 0:57:01E-mail subtitling@bbc.co.uk