0:00:02 > 0:00:04The tent's up, the padded baking gauntlet is down,
0:00:04 > 0:00:06but this is no ordinary bake off.
0:00:06 > 0:00:08Over the next four nights,
0:00:08 > 0:00:12a clutch of four celebrity Comic Relief supporters
0:00:12 > 0:00:15will be slugging it out on the bakery battlefield
0:00:15 > 0:00:17in an effort to raise some dough,
0:00:19 > 0:00:22and hopefully inspire you to do the same.
0:00:22 > 0:00:26The Berry is sweet, she's here, the Hollywood is a bit tart,
0:00:26 > 0:00:30he's also here, I'm on quality control duties,
0:00:30 > 0:00:31and the lovely Sarah...
0:00:31 > 0:00:33Sue!
0:00:33 > 0:00:35..Sue sadly cannot be here.
0:00:35 > 0:00:36My plan worked!
0:00:36 > 0:00:39Welcome to the Great Comic Relief Bake Off.
0:00:42 > 0:00:44In these special programmes,
0:00:44 > 0:00:48Comic Relief will be taking over the Bake Off tent.
0:00:48 > 0:00:49The rules have been relaxed...
0:00:49 > 0:00:51Oh, damn!
0:00:53 > 0:00:57..in a bid to raise money and inspire you to do the same.
0:01:01 > 0:01:03Each night, four well-known personalities
0:01:03 > 0:01:06of varying baking experience...
0:01:06 > 0:01:07Oh!
0:01:07 > 0:01:08My heart rate's gone up!
0:01:09 > 0:01:13..will compete to win the title of Comic Relief Star Baker.
0:01:14 > 0:01:18Did not think I would care this much, and I care so much.
0:01:18 > 0:01:19Wooo!
0:01:20 > 0:01:22And Lorraine Pascal will be in Ghana,
0:01:22 > 0:01:25showing how the money raised really does make a difference.
0:01:25 > 0:01:27Beautiful.
0:01:27 > 0:01:28Thank you.
0:01:32 > 0:01:36But which of these famous faces will make an impression on Mary Berry?
0:01:36 > 0:01:38That's a good sponge.
0:01:38 > 0:01:40And wow Paul Hollywood?
0:01:40 > 0:01:42Paul, are you all right there, my love?
0:01:42 > 0:01:44Yep, I'm fine. I'm just thinking nice thoughts.
0:01:46 > 0:01:48Who will be tonight's Comic Relief Star Baker?
0:01:53 > 0:01:55That's not meant to happen.
0:02:24 > 0:02:26The first four well-known personalities that are putting
0:02:26 > 0:02:29their baking skills under the scrutiny of Mary and Paul are...
0:02:31 > 0:02:34one of Britain's best-loved comedians, Jo Brand.
0:02:36 > 0:02:39Good evening, ladies and gentlemen, I am indeed Jo Brand.
0:02:41 > 0:02:44More glamorous than you were expecting, I'm sure.
0:02:45 > 0:02:50My baking skills sort of hover around the zero mark
0:02:50 > 0:02:52to be perfectly honest, yeah.
0:02:52 > 0:02:54Lorna Watson is an actress and comedian,
0:02:54 > 0:02:57and one half of comedy duo Watson and Oliver.
0:03:01 > 0:03:02Thought that'd shock you.
0:03:02 > 0:03:05It's brilliant just to be on this show for Comic Relief,
0:03:05 > 0:03:07obviously, as it's such an amazing charity,
0:03:07 > 0:03:10but I think I'd be lying if I said I didn't want to be Star Baker.
0:03:11 > 0:03:13The other half is Ingrid Oliver.
0:03:16 > 0:03:19What would be brilliant is if people watch this and went,
0:03:19 > 0:03:22"If that idiot can do it then I can do it too."
0:03:22 > 0:03:26And just bake some cakes and raise some money for Comic Relief. Do it.
0:03:28 > 0:03:30Finally, it's the star of the Stephen K. Amos Show
0:03:30 > 0:03:34and one of the UK's most popular stand ups, Stephen K. Amos.
0:03:35 > 0:03:39Look around the room, pretty lady, pretty lady, hmm.
0:03:42 > 0:03:44Being the only boy here today,
0:03:44 > 0:03:47I'm quite up for kind of showing the girls that we can do it.
0:03:50 > 0:03:53Comic Relief bakers, welcome to the tent of dreams...
0:03:54 > 0:03:58where Paul and Mary will either help you realise those dreams,
0:03:58 > 0:04:01or crush them, pulverise them,
0:04:01 > 0:04:04into little bits of icing sugar dust in front of your eyes.
0:04:05 > 0:04:09So the signature challenge this morning is for you, please,
0:04:09 > 0:04:14to make and present 18 bits of shortbread.
0:04:14 > 0:04:16The choice of flavour is completely up to you,
0:04:16 > 0:04:22but they must be consistent in size and bake across your batch.
0:04:23 > 0:04:25So you've got one and a half hours
0:04:25 > 0:04:27to complete these little shortbread beauties.
0:04:29 > 0:04:32On your marks, get set, bake for Comic Relief.
0:04:33 > 0:04:36Anyone fancy a coffee?
0:04:36 > 0:04:37Yeah.
0:04:39 > 0:04:41Showing Mary and Paul the level of their baking skills,
0:04:41 > 0:04:46Lorna, Ingrid, Stephen and Jo can make any shortbread recipe they like.
0:04:50 > 0:04:52That's not meant to happen.
0:04:53 > 0:04:57One of the biggest mistakes people make, when making shortbread,
0:04:57 > 0:05:01is they overwork the mixture itself, which makes it very rubbery.
0:05:01 > 0:05:04When you break it, you see the sort of biscuity texture
0:05:04 > 0:05:08in the middle, and it should just melt in the mouth when you eat it.
0:05:08 > 0:05:11Many biscuit recipes call for the butter to be at room temperature,
0:05:11 > 0:05:16and Jo has her own way of making sure it's perfectly soft.
0:05:16 > 0:05:18I know it's unconventional, but you know,
0:05:18 > 0:05:21I've got a few minutes to spare.
0:05:24 > 0:05:26Oh, that has worked a treat.
0:05:26 > 0:05:29Oh, and it wasn't covered properly, so have I got butter on my bum?
0:05:35 > 0:05:37Jo was taught to bake by her mum,
0:05:37 > 0:05:40and is now passing her skills on to her two daughters.
0:05:40 > 0:05:44Her signature shortbreads are based on the classic English pudding,
0:05:44 > 0:05:45rhubarb and custard.
0:05:45 > 0:05:48How've you put custard into the mix?
0:05:48 > 0:05:50I put custard powder in.
0:05:50 > 0:05:53My shortbread, I use flour and cornflour,
0:05:53 > 0:05:57and custard powder is very like cornflour with a colouring in.
0:05:57 > 0:06:00- And that's why you've got that nice, yellow colouring, isn't it?- Yes.
0:06:00 > 0:06:03You practised this? You've managed to get 18 from it?
0:06:04 > 0:06:05Ish.
0:06:05 > 0:06:08Can't wait to try them.
0:06:08 > 0:06:10You said that almost as if you meant it.
0:06:10 > 0:06:12"Stir in the flour and zest."
0:06:12 > 0:06:14Right. I'm going to have to measure out some flour.
0:06:21 > 0:06:22I'm a bit concerned about Paul.
0:06:22 > 0:06:25Obviously I love Mary, and we've had a relationship
0:06:25 > 0:06:29for quite a long time now, but we try and keep it out the press.
0:06:30 > 0:06:33Stephen's earliest memories of baking are fighting with his seven
0:06:33 > 0:06:37brothers and sisters over who would get to lick the mixing bowl clean.
0:06:37 > 0:06:42His shortbreads are infused with orange zest and lavender sugar.
0:06:42 > 0:06:44Have you made them lots of times before?
0:06:44 > 0:06:46I've made them never.
0:06:46 > 0:06:49So you don't know whether that's the right consistency or not?
0:06:49 > 0:06:51They're supposed to be fluffy inside, aren't they?
0:06:51 > 0:06:52I wouldn't call it fluffy.
0:06:52 > 0:06:55- They're meant to be short, it's sort of...- Short?
0:06:55 > 0:06:56That's why they call them shortbread.
0:06:56 > 0:06:58What do you mean short?
0:06:58 > 0:07:01As in they break easily, they have a short stretch, if you like.
0:07:01 > 0:07:03Oh, these will break easily.
0:07:03 > 0:07:05Have you made the lavender sugar or did you buy it?
0:07:05 > 0:07:06Oh, I made it myself.
0:07:06 > 0:07:08You tell me how you did it?
0:07:08 > 0:07:13I went to the garden, got some lavender, pulled all the leaves off.
0:07:13 > 0:07:15I love all the glancing from side to side.
0:07:15 > 0:07:17As much as to say, "Are you going to believe me?"
0:07:17 > 0:07:19- Well, good luck, Stephen. - Thank you very much.
0:07:19 > 0:07:21Look forward to trying them.
0:07:23 > 0:07:27I've actually gone with a Mary Berry recipe,
0:07:27 > 0:07:30so either that's really creepy or I get extra brownie points for it.
0:07:30 > 0:07:31I'm not sure which yet.
0:07:31 > 0:07:36Ingrid bakes to relax, and describes her baking style as rustic.
0:07:36 > 0:07:37Her heart-shaped shortbread
0:07:37 > 0:07:40is flavoured with Lady Grey tea and lavender.
0:07:40 > 0:07:43Can you tell me about your shortbreads, please?
0:07:43 > 0:07:48The lavender is edible lavender, I ground it in a pestle and mortar.
0:07:48 > 0:07:49So that is the peppered effect?
0:07:49 > 0:07:51Well, the peppered effect is the Lady Grey tea.
0:07:51 > 0:07:54It looks a little bit as though there's poppy seed in there,
0:07:54 > 0:07:55but it's not.
0:07:55 > 0:07:57Yeah it does look a bit poppy. Poppy works really well.
0:07:57 > 0:08:01I'm not doing that. Brilliant. Brilliant.
0:08:01 > 0:08:03And so whose recipe is it? Where did you get the recipe from?
0:08:05 > 0:08:07Is it Bezza's?
0:08:07 > 0:08:08OK.
0:08:08 > 0:08:09It's sort of buttery, the richness of it.
0:08:09 > 0:08:11Good enough, thank you.
0:08:22 > 0:08:23Jo.
0:08:23 > 0:08:24How's it going?
0:08:24 > 0:08:25Well, it keeps breaking...
0:08:25 > 0:08:27Got any flour on the table?
0:08:27 > 0:08:29No.
0:08:31 > 0:08:32- That helps.- Yeah.
0:08:32 > 0:08:35I'd gather it all up and start again.
0:08:35 > 0:08:38Haven't got time to do that.
0:08:38 > 0:08:40You know people have natural speeds in life?
0:08:40 > 0:08:42I'm one of those people that's just very slow.
0:08:42 > 0:08:44Everything I do just takes ages.
0:08:49 > 0:08:52Lorna's love of baking has been recently reignited,
0:08:52 > 0:08:55and she enjoys nothing more than making food for friends.
0:08:55 > 0:08:58Lorna's using rice flour in her walnut shortbread
0:08:58 > 0:09:00to give them additional texture.
0:09:01 > 0:09:04Nice to see you've used plenty of flour underneath
0:09:04 > 0:09:06- to stop it from sticking. - Yeah. OK.
0:09:06 > 0:09:08Yes, OK, that's a very good point.
0:09:08 > 0:09:10- What shortbread biscuits are they? - Walnut.
0:09:10 > 0:09:12Walnut biscuits.
0:09:12 > 0:09:15So there's like little chunks inside, and then to make them
0:09:15 > 0:09:19look a bit more expensive-looking, I've put a walnut on top.
0:09:19 > 0:09:22You've covered the whole shortbread with a massive walnut.
0:09:22 > 0:09:23- They are a bit big.- OK.
0:09:23 > 0:09:25- I might tone that down.- Why?
0:09:25 > 0:09:26Cos you've just said that.
0:09:26 > 0:09:27I might like it.
0:09:27 > 0:09:28I don't think you do.
0:09:41 > 0:09:44Start. 20 minutes.
0:09:44 > 0:09:48So, I can clean up and relax and annoy the others.
0:09:51 > 0:09:53Did you put your dough mixture in the fridge?
0:09:53 > 0:09:56- Yeah. Did you not? - I didn't.
0:09:56 > 0:09:57Right, where are they?
0:09:57 > 0:09:58They're in the oven.
0:09:58 > 0:10:00Right, and how long have they been there?
0:10:00 > 0:10:01Five minutes.
0:10:01 > 0:10:04- I think it might be too late. They've already heated up.- Oh, no!
0:10:04 > 0:10:07Something to do with gluten strands or something, I don't know.
0:10:07 > 0:10:08What? Is it?
0:10:08 > 0:10:11Really? I might do it again.
0:10:11 > 0:10:13Because everyone else has put theirs in the fridge.
0:10:13 > 0:10:14200 grams.
0:10:17 > 0:10:18Come on, Steve.
0:10:19 > 0:10:22I missed out a crucial ingredient. I missed out my nuts,
0:10:22 > 0:10:25and I didn't let them sit in the fridge for a while.
0:10:33 > 0:10:35These ones should taste better,
0:10:35 > 0:10:38because they've got all the ingredients in them.
0:10:42 > 0:10:45Comic Relief bakers, short of bread, short of time.
0:10:47 > 0:10:50You've got 40 minutes left on the old clockingtons.
0:11:02 > 0:11:0318 bells, Jo.
0:11:03 > 0:11:0418 bells.
0:11:09 > 0:11:11OK. Right. Mark two.
0:11:23 > 0:11:26One, two, three. They'll have to do.
0:11:26 > 0:11:28But that one's much thicker.
0:11:28 > 0:11:30I know that, why would you say that to me?
0:11:33 > 0:11:35Here goes.
0:11:40 > 0:11:42Ingrid, talk to me.
0:11:42 > 0:11:44This is the worry, what's going on?
0:11:44 > 0:11:46This is displacement.
0:11:46 > 0:11:48Oh, no, OK. It's quite soothing, though.
0:11:48 > 0:11:50Yeah.
0:11:50 > 0:11:52Doing this. Let's calm down.
0:11:52 > 0:11:56Have you and Lorna sort of been supporting each other through this?
0:11:56 > 0:11:59Or has there been a slight kind of "Oh, well done. How's it going?"
0:11:59 > 0:12:02"Oooh, great." Has there been that sort of, do you know that thing?
0:12:02 > 0:12:03Oh, yeah, yeah, yeah.
0:12:03 > 0:12:04Between good friends?
0:12:04 > 0:12:07Do you want to beat Lorna?
0:12:07 > 0:12:08Yeah.
0:12:08 > 0:12:10That's all that matters to me at this point,
0:12:10 > 0:12:12- to be honest with you.- Yeah.
0:12:12 > 0:12:13If I don't beat her,
0:12:13 > 0:12:16who's produced some of the worst cakes I've ever seen in my life...
0:12:16 > 0:12:18Really?
0:12:18 > 0:12:20Then I don't know who I am any more.
0:12:20 > 0:12:21OK.
0:12:22 > 0:12:25Comic Relief bakers, I don't want to worry you...
0:12:25 > 0:12:26I really do.
0:12:26 > 0:12:29..but you've got 15 minutes left on the clock.
0:12:30 > 0:12:32I'm going to crank up the temperature.
0:12:32 > 0:12:34Quite small biscuits, though.
0:12:34 > 0:12:36- Do you mean they'll burn? - They might, if you go too high.
0:12:36 > 0:12:38- How long have they been in there for?- 15 minutes.
0:12:38 > 0:12:41Well, that's fine then, because you've got another 15 minutes,
0:12:41 > 0:12:43so half an hour should be all right, shouldn't it?
0:12:43 > 0:12:45Dunno.
0:12:45 > 0:12:46Or will it?
0:12:48 > 0:12:50Oh!
0:12:51 > 0:12:53They're more than done. Oh, dear, look at that.
0:12:53 > 0:12:56Right, going to try and hide these down the bottom now.
0:12:58 > 0:13:00They're not going to be done, not quite done.
0:13:11 > 0:13:12Ooh, oh, hang on.
0:13:12 > 0:13:15Oh, gosh, they went from not being baked at all to being too baked.
0:13:17 > 0:13:18They're over-baked.
0:13:21 > 0:13:24Oh, no, they're a different consistency all the way through.
0:13:24 > 0:13:27They're going to hate them. They might not, but I think they might.
0:13:34 > 0:13:35Poo!
0:13:43 > 0:13:45We'll stick with these ones.
0:13:50 > 0:13:53Ta-dah!
0:14:00 > 0:14:05Comic Relief bakers, your signature challenge is officially over.
0:14:05 > 0:14:06Step away.
0:14:06 > 0:14:08Young Ingrid, I can see you.
0:14:08 > 0:14:09Thank you.
0:14:32 > 0:14:33Hello.
0:14:33 > 0:14:36So Jo, did everything go to plan?
0:14:36 > 0:14:37Not really.
0:14:37 > 0:14:39First of all, some of them, I know, look at you,
0:14:39 > 0:14:41I knew you'd go straight to the bottom shelf
0:14:41 > 0:14:44and try and find the crappy one. And look, there it is.
0:14:45 > 0:14:49Could I just say, the problem with the rhubarb is it's quite chewy,
0:14:49 > 0:14:53so you actually have to put the whole biscuit in your mouth.
0:14:53 > 0:14:56- Is that all right? - That's fine.
0:14:56 > 0:14:58All in one!
0:14:58 > 0:14:59I'm impressed.
0:14:59 > 0:15:02I really like that biscuit, miss. I like the custard powder in it,
0:15:02 > 0:15:04and it gave it a sort of vanilla-y flavour.
0:15:04 > 0:15:05Very nice.
0:15:05 > 0:15:09- I love the taste of the biscuit. - Oh, can I just faint?
0:15:09 > 0:15:11- The ones that aren't burnt. - Yes.
0:15:11 > 0:15:12The rhubarb on top...
0:15:12 > 0:15:15There's always a sting in the tail with you, isn't there?
0:15:15 > 0:15:18Have you used two different sized cutters for these?
0:15:18 > 0:15:19No.
0:15:19 > 0:15:21You just had shrink back on some...
0:15:21 > 0:15:23Shrink back, is that a technical term?
0:15:23 > 0:15:24It is a technical term now.
0:15:24 > 0:15:27I wish I had shrink back in my life!
0:15:27 > 0:15:29That'd be great.
0:15:34 > 0:15:35You opening a shop?
0:15:35 > 0:15:39I have chosen to present a couple of things for you,
0:15:39 > 0:15:42and I think if that doesn't get me brownie points, what will?
0:15:44 > 0:15:45So which ones do you think we should try?
0:15:45 > 0:15:48The best one, which is the one straight in front of you.
0:15:51 > 0:15:53That is beautifully crisp.
0:15:53 > 0:15:58You've baked them perfectly, just a gentle brown on the outside.
0:15:58 > 0:16:00- The lavender is not coming through. - Isn't it?
0:16:00 > 0:16:03- No, it is...- I agree with Mary. Let's have a look at these others.
0:16:03 > 0:16:05Could you not have a look at these?
0:16:05 > 0:16:06Oh, I think we should.
0:16:09 > 0:16:10Do you want some water?
0:16:10 > 0:16:12No, they're terrible.
0:16:18 > 0:16:20I think as the bake goes and as the way they look,
0:16:20 > 0:16:22they look very, very good.
0:16:22 > 0:16:25But looks can be deceiving.
0:16:25 > 0:16:28There's a little bit of uneven baking, this one's under-baked
0:16:28 > 0:16:31and this one looks perfectly baked.
0:16:31 > 0:16:33And it breaks well.
0:16:34 > 0:16:35- Great flavour.- Mmm.
0:16:35 > 0:16:37Great flavour.
0:16:37 > 0:16:40The issue I have, you've worked the dough a little bit too much.
0:16:40 > 0:16:41Really?
0:16:41 > 0:16:44A shortbread should literally just break and then begin to melt.
0:16:44 > 0:16:47- You probably folded it a couple of times too many.- Yeah.
0:16:47 > 0:16:49I can taste the lavender, which overpowers.
0:16:49 > 0:16:50It's quite strong.
0:16:50 > 0:16:53They're very moreish. I can't stop.
0:16:53 > 0:16:54I do get the tea as well. Well done.
0:16:54 > 0:16:56Genuinely thrilled with that. Thank you very much.
0:16:56 > 0:16:58- Well done.- Thank you.
0:17:01 > 0:17:03How many have you done?
0:17:03 > 0:17:06Well, I've done more than 18.
0:17:06 > 0:17:09I was going to just pick the best-looking ones,
0:17:09 > 0:17:11and then I realised you're not allowed to do that.
0:17:11 > 0:17:12Don't worry, Lorna.
0:17:18 > 0:17:21They're a little over-baked.
0:17:21 > 0:17:22Oh, no, you're kidding.
0:17:22 > 0:17:24Only by probably a couple of minutes.
0:17:24 > 0:17:27I think the texture's excellent, the flavour's good as well,
0:17:27 > 0:17:28I love the flavour.
0:17:28 > 0:17:31But to put a walnut on a biscuit that size,
0:17:31 > 0:17:33you needed to have a bigger biscuit.
0:17:33 > 0:17:34But I thought they were going to grow.
0:17:34 > 0:17:39If you had more butter in them they would spread out,
0:17:39 > 0:17:41or more sugar, they would spread.
0:17:41 > 0:17:42OK.
0:17:44 > 0:17:46I actually thought they were much more positive
0:17:46 > 0:17:48than I'd imagined they were going to be.
0:17:48 > 0:17:53I was just pleased Paul kind of ate it and didn't spit it out.
0:17:53 > 0:17:56Actually I cooked my biscuits at three different temperatures
0:17:56 > 0:17:59in total, yeah.
0:17:59 > 0:18:01You see, Stephen K. Amos,
0:18:01 > 0:18:04he gives it all the "I'm not very good at this",
0:18:04 > 0:18:08and actually, I think he really wants this.
0:18:08 > 0:18:14Now, do I be modest and say maybe I'm third or second?
0:18:14 > 0:18:18Or shall I go out now and go, "Based on that, I should be on top."
0:18:18 > 0:18:20No doubt about it.
0:18:28 > 0:18:31The recipe for the technical challenge is a surprise,
0:18:31 > 0:18:34and means Lorna, Ingrid, Jo and Stephen
0:18:34 > 0:18:37will have to rely on their own baking intuition.
0:18:40 > 0:18:44Comic Relief bakers, this is the one that you always dread -
0:18:44 > 0:18:46it's the technical challenge.
0:18:46 > 0:18:51Now, of course, we always judge this blind, so Mary and Paul please go,
0:18:51 > 0:18:54don those blindfolds, I know you love it, Mary. Off you go.
0:18:57 > 0:19:02Now, we're asking you to make, please, eight custard slices.
0:19:02 > 0:19:05You're working with rough puff pastry which should be golden,
0:19:05 > 0:19:08crispy, nice little rise on that.
0:19:08 > 0:19:10The custard should be thickened
0:19:10 > 0:19:14and beautifully smooth all the way through the slice,
0:19:14 > 0:19:20and there should be a lovely, shiny icing atop each slice, OK?
0:19:20 > 0:19:23So, two hours to create these masterpieces.
0:19:23 > 0:19:27On your marks, get set, bake the custard slices for Comic Relief.
0:19:29 > 0:19:30Oh, my god!
0:19:32 > 0:19:34Oh.
0:19:35 > 0:19:38To make this challenge even more demanding,
0:19:38 > 0:19:41the recipe is one of Paul Hollywood's.
0:19:41 > 0:19:46He's a cruel man, Mr Hollywood. He thinks he's won. No, not today.
0:19:47 > 0:19:49I'm all over this.
0:19:49 > 0:19:53That can't be right, 1,000 grams? What?
0:19:55 > 0:19:57This is a good start!
0:20:00 > 0:20:03- Look at that, Mary!- Custard slices.
0:20:03 > 0:20:06There you go. I'll take this one.
0:20:06 > 0:20:09- They're a bit tricky, aren't they? - Yes.
0:20:09 > 0:20:11Some of them haven't ever made pastry before -
0:20:11 > 0:20:14they don't even know what rough puff pastry is.
0:20:14 > 0:20:18You know yourself, Mary, once you've mixed about a third of your butter in, crumb it down,
0:20:18 > 0:20:21then add the rest of the butter in lumps.
0:20:21 > 0:20:23It's got to be distributed throughout the whole dough, the butter.
0:20:23 > 0:20:28Now, as you fold it, it becomes more and more marble-like.
0:20:28 > 0:20:31But, once they've mastered that little lot, they've then got to make
0:20:31 > 0:20:34the thick custard, put the whole thing together, ice it -
0:20:34 > 0:20:35well, I just wish them luck.
0:20:35 > 0:20:38Do you think I've made it really tough for them, Mary?
0:20:38 > 0:20:41- I think you've made it VERY tough for them.- Good.
0:20:41 > 0:20:43- But you like that, don't you?- Mm.
0:20:49 > 0:20:52'The trick when making a rough puff pastry is to rub a third of
0:20:52 > 0:20:56'the butter into the flour, making sure the rest is added in chunks.'
0:20:57 > 0:21:00Now, I've got an instinct about this pastry,
0:21:00 > 0:21:02that you have to do something to it with the butter.
0:21:02 > 0:21:03This is what I'm confused about.
0:21:03 > 0:21:06It doesn't say put all the butter into the flour.
0:21:06 > 0:21:07I'm already ahead.
0:21:10 > 0:21:11She looks stressed!
0:21:13 > 0:21:17SHE MOUTHS
0:21:24 > 0:21:27If you pour the whole lot in and it's too much,
0:21:27 > 0:21:29then you've got to add loads more flour.
0:21:29 > 0:21:32You have to rely on instinct for these challenges,
0:21:32 > 0:21:34and I don't have instinct.
0:21:41 > 0:21:45This isn't right. This is so not right.
0:21:45 > 0:21:47What have I done?
0:21:49 > 0:21:52This is all Paul Hollywood's fault.
0:21:52 > 0:21:54OK. Start again.
0:22:01 > 0:22:03Oh, my God,
0:22:03 > 0:22:05Ingrid's rolling already!
0:22:08 > 0:22:12'To give the pastry its puff, our intrepid bakers will need to
0:22:12 > 0:22:16'follow the complicated folding instructions closely.'
0:22:16 > 0:22:19"Fold it into thirds." Oh, my God, that's an utter mess.
0:22:21 > 0:22:23Bottom third onto the middle.
0:22:25 > 0:22:28Then the top third down onto the others.
0:22:30 > 0:22:32Yes, pleased with this.
0:22:32 > 0:22:34Turning...
0:22:37 > 0:22:39This can't be right.
0:22:40 > 0:22:41Then the top third down...
0:22:46 > 0:22:48Chill for ten minutes, way-hey!
0:22:50 > 0:22:53'The next element facing our Comic Relief bakers is the custard,
0:22:53 > 0:22:56'and not everyone has made it before.'
0:22:57 > 0:23:00I've snipped the top off a packet and poured it, and I've
0:23:00 > 0:23:06also got a tin of it and poured it out of the tin on top of me peaches.
0:23:06 > 0:23:08Four egg yolks, here we go...
0:23:12 > 0:23:16Now I am splitting the vanilla pod and putting it in the milk.
0:23:16 > 0:23:20So what's under my thumb now is going in the milk,
0:23:20 > 0:23:24so I hope that Paul and Mary enjoy that!
0:23:29 > 0:23:33If it doesn't thicken, there's going to be massive trouble.
0:23:34 > 0:23:37Because you can't put it in a cake if it's not thick.
0:23:37 > 0:23:40It'll just splat all over it.
0:23:40 > 0:23:42Well, at long last, it's started to thicken.
0:23:42 > 0:23:47I'm just giving it a good old stir in case it's full of lumps,
0:23:47 > 0:23:49but it's not. It seems to be fine.
0:23:55 > 0:23:58Ah. We may have a problem.
0:23:58 > 0:24:02Oh, much thicker than that. You have to just keep going with it.
0:24:02 > 0:24:05I thought it'd never happen, and suddenly you'll notice it will.
0:24:05 > 0:24:06Oh, thanks.
0:24:10 > 0:24:15Comic Relief bakers, you have one hour to go. You're half way through.
0:24:15 > 0:24:17If you don't finish in an hour,
0:24:17 > 0:24:20I will have to take you into "custardy"!
0:24:20 > 0:24:22SHE WHISPERS: Thanks very much.
0:24:22 > 0:24:24SHE LAUGHS
0:24:25 > 0:24:29'To achieve perfectly proportioned custard slices, the pastry
0:24:29 > 0:24:32'should be rolled out into two thin, evenly-sized pieces.'
0:24:35 > 0:24:38I've divided my pastry into two splodges,
0:24:38 > 0:24:42and I'm rolling it to 20x20x5 mms.
0:24:57 > 0:24:59This could be better.
0:25:00 > 0:25:02About here...
0:25:06 > 0:25:07Ah.
0:25:12 > 0:25:16This isn't good enough, so this has to go. This isn't good.
0:25:21 > 0:25:23This is so sticky.
0:25:26 > 0:25:28That's better.
0:25:28 > 0:25:30I'm going to have to put them both in.
0:25:30 > 0:25:34But I don't think one of them's going to cook, if I do.
0:25:34 > 0:25:35Right.
0:25:35 > 0:25:38- Could you just nip to the baker's for me...- Yes.
0:25:38 > 0:25:40..ask for (four custard slices),
0:25:40 > 0:25:42and pop them back when you have a chance?
0:25:42 > 0:25:46- Eight custard slices.- Oh, is it eight?- Eight custard slices.
0:25:46 > 0:25:49- What, feathered? With feathered chocolate on the top?- Yes, please.
0:25:49 > 0:25:53- That you're just about to do?- Yeah, and get yourself a doughnut. - And glazed? OK, I'll be right back.
0:25:53 > 0:25:55THEY LAUGH
0:25:55 > 0:26:02Comic Relief bakers, you have 30 minutes left on your custard slices.
0:26:02 > 0:26:0730 minutes left on the custard slices. I love saying that.
0:26:07 > 0:26:08Is that me?
0:26:10 > 0:26:12I can smell burning. Oh, no!
0:26:12 > 0:26:14Oh, no, I've got a fire!
0:26:16 > 0:26:19- Fire! Fire!- Oh, no, Lorna's on fire. - Don't know what to do!- Right...
0:26:19 > 0:26:23- My pastry's on fire.- Fire blanket!
0:26:23 > 0:26:24What do we do?
0:26:24 > 0:26:26Come on, pull her out, pull her out.
0:26:27 > 0:26:28Oh, darling.
0:26:28 > 0:26:31- Look at that lovely rise, though! - Oh, thank you.
0:26:31 > 0:26:34Look, out of the ashes you have a phoenix that has risen!
0:26:34 > 0:26:35Is that useable?
0:26:35 > 0:26:39'I may have used a fire blanket to extinguish the flames, but if
0:26:39 > 0:26:41'it happens to you, it is better to turn the oven off immediately.
0:26:41 > 0:26:45'Leave the bake in the oven with the door shut until the fire's gone out.'
0:26:45 > 0:26:48Barbecue - I can actually taste meat.
0:26:52 > 0:26:53Splodge, splodge, splodge.
0:26:53 > 0:26:56Doesn't look too bad, does it?
0:27:06 > 0:27:09This is the tricky one. This is all about technique.
0:27:09 > 0:27:12Yeah, push into those corners, push into the corners.
0:27:12 > 0:27:15It's just hard to get it around the sides.
0:27:23 > 0:27:27Oh, no, you've got to use a piping bag!
0:27:27 > 0:27:28Oh, no.
0:27:30 > 0:27:32Stop, that's awful.
0:27:34 > 0:27:38Ten vertical lines, you say? I don't think so.
0:27:43 > 0:27:45Help me!
0:27:57 > 0:27:59Can't do parallel lines.
0:28:00 > 0:28:02SHE GASPS
0:28:10 > 0:28:12How do you stop it? Do you just go like that?
0:28:16 > 0:28:22OK, bakers, four minutes left to go. Four minutes left on the clock.
0:28:26 > 0:28:29It's not going to have any time for it to set.
0:28:37 > 0:28:39How do I cut it? What do I cut it with?
0:28:46 > 0:28:47Is that the right knife?
0:28:47 > 0:28:50HE LAUGHS
0:28:54 > 0:28:55Oh, come out, you little bugger!
0:29:08 > 0:29:11Pleased I said yes to Comic Relief Bake Off,
0:29:11 > 0:29:16but this is highlighting some major, major deficiencies in my life.
0:29:24 > 0:29:26That's a big slice for Mary!
0:29:26 > 0:29:29OK, bakers, remaining slices on slates.
0:29:31 > 0:29:32Yes!
0:29:32 > 0:29:36And then can you please bring them up to the sacrificial altar
0:29:36 > 0:29:41of gingham and put the plates behind your photo. That'd be great. Thank you.
0:29:57 > 0:30:00- Come on! - LAUGHTER
0:30:00 > 0:30:02I think that's quite something.
0:30:02 > 0:30:03Yeah, it is SOMETHING.
0:30:05 > 0:30:06Start with this one.
0:30:09 > 0:30:10We have a soggy bottom.
0:30:10 > 0:30:14- The pastry could have done with a little bit longer cooking.- Yeah.
0:30:18 > 0:30:23- It's a good consistency of custard. - The custard's not bad.
0:30:24 > 0:30:28You know, when he says "not bad" that really means it's quite good.
0:30:28 > 0:30:33No, I really mean "not bad". OK, shall we move on?
0:30:33 > 0:30:36This one looks interesting. There's a bit of crisp there, isn't there?
0:30:36 > 0:30:39He's going for the biggest one. Looks a better bake, doesn't it?
0:30:39 > 0:30:40Yeah, it does.
0:30:43 > 0:30:44That's not that bad,
0:30:44 > 0:30:48because you've got custard and there's a base which is crisp.
0:30:48 > 0:30:50Yeah. That's not bad.
0:30:50 > 0:30:51OK...
0:30:52 > 0:30:55- Somebody can't count.- No.
0:30:55 > 0:30:58- They obviously wanted us to see it.- Yeah.
0:30:58 > 0:31:01The top piece looks OK. There's not many layers in that, though.
0:31:01 > 0:31:03It's got a soggy bottom.
0:31:03 > 0:31:07- It's just a pity that that pastry wasn't cooked a bit longer.- Hm.
0:31:09 > 0:31:10The custard's good.
0:31:10 > 0:31:13Hm? Let's have a look at this one.
0:31:14 > 0:31:17Ooh, very soggy bottom. Just hasn't baked for long enough.
0:31:18 > 0:31:21- It's raw, I'm afraid, isn't it? - Mm-hm.
0:31:21 > 0:31:23Nice and chocolaty, quite a lot of chocolate.
0:31:23 > 0:31:25Paul, are you all right, there, my love?
0:31:25 > 0:31:28- Yep, I'm fine, yep. - HE CLEARS THROAT
0:31:28 > 0:31:31- Do you need to go outside? - No, I'll be all right.
0:31:31 > 0:31:33I'm just thinking nice thoughts.
0:31:35 > 0:31:38'But whose custard slice is the best?'
0:31:41 > 0:31:44In fourth place is this one.
0:31:44 > 0:31:46Who made that one?
0:31:46 > 0:31:50Sadly, the pastry really was pretty raw,
0:31:50 > 0:31:52but the custard was good.
0:31:52 > 0:31:54In third place is this one.
0:31:54 > 0:31:56Yes!
0:31:56 > 0:32:02- At least you got some crispiness to the top.- And in second place...
0:32:02 > 0:32:04over here.
0:32:04 > 0:32:07- Wow!- That's the first time you've made them?
0:32:07 > 0:32:12- I've never made pastry or filled anything before.- Well, well done.
0:32:12 > 0:32:16And obviously this leaves first place, this one.
0:32:16 > 0:32:17I'm genuinely gobsmacked.
0:32:19 > 0:32:20It went really well at first,
0:32:20 > 0:32:24and then the problems then became that it was all hot,
0:32:24 > 0:32:27and so when you put it all together it was just a big, splodgy mess.
0:32:27 > 0:32:28I came second.
0:32:28 > 0:32:32Who would have thought my revolting outcome would come second?
0:32:32 > 0:32:35When I took my pastry out of the oven, I tried a little bit,
0:32:35 > 0:32:37and it tasted like a pitta bread.
0:32:37 > 0:32:41So I am frankly still reeling from the fact that I've won that challenge.
0:32:41 > 0:32:42I genuinely can't believe it.
0:32:42 > 0:32:46I wouldn't say I was on course to be Star Baker, but I had it in
0:32:46 > 0:32:53my sights, so I'm going to come back tomorrow and give it a go.
0:32:53 > 0:32:56Yep. (Help me.)
0:32:59 > 0:33:02Bake sales are a brilliant way of raising money - everyone can
0:33:02 > 0:33:06get involved, and selling a simple slice of cake can, in turn,
0:33:06 > 0:33:09support one of the many Comic Relief projects, like this one.
0:33:14 > 0:33:16I'm here, in Accra, in Ghana,
0:33:16 > 0:33:20where many people struggle to earn enough money to feed their families.
0:33:21 > 0:33:25Thousands of mothers are forced to leave their children in search
0:33:25 > 0:33:28of work, leaving them to fend for themselves.
0:33:30 > 0:33:33This is the Virtuous Women's Bakery, supported by Comic Relief.
0:33:35 > 0:33:36It gives mothers a lifeline.
0:33:38 > 0:33:40Not only does it teach these mums how to bake
0:33:40 > 0:33:44so they can earn a living, it also solves the problem of childcare
0:33:44 > 0:33:47by offering a safe place for their children during the day.
0:33:48 > 0:33:50- Hello!- Hi!
0:33:51 > 0:33:55'65-year-old Aunty Sarah set the bakery up seven years ago.'
0:34:03 > 0:34:09- And what products do you bake here? - We do bread, scones, and cakes.
0:34:11 > 0:34:13But today, it's bread on the menu.
0:34:13 > 0:34:16The ingredients are weighed here at the bakery,
0:34:16 > 0:34:19but the mixing and kneading is done at a public mixer
0:34:19 > 0:34:22down the road, that is shared by the whole community.
0:34:23 > 0:34:27They've got this huge mixer, but this one, it doesn't
0:34:27 > 0:34:32move by itself, so they're kind of moving it around manually.
0:34:32 > 0:34:35When the dough is mixed and kneaded,
0:34:35 > 0:34:38the women take it back to the bakery to shake it.
0:34:42 > 0:34:44And when baked, the women go and sell the bread.
0:34:46 > 0:34:47Bread, bread, bread, bread.
0:34:51 > 0:34:54- TEACHER:- A rectangle. - CHILDREN: A rectangle.
0:34:54 > 0:34:58Not only does the bakery offer these children a safe haven,
0:34:58 > 0:35:00but an education, too.
0:35:00 > 0:35:01With the small profits,
0:35:01 > 0:35:04the women of the bakery have invested in a nursery teacher.
0:35:15 > 0:35:17Before working at the Virtuous Women's Bakery,
0:35:17 > 0:35:20these women struggled to provide for their children.
0:35:22 > 0:35:24Now they have an income
0:35:24 > 0:35:27and a place where their children can get an education.
0:35:40 > 0:35:43But there are still thousands of mums desperately in need of work,
0:35:43 > 0:35:45and you can help.
0:35:48 > 0:35:51Texts cost £5 plus your standard network message charge,
0:35:51 > 0:35:54and £5 per text goes to Comic Relief.
0:35:54 > 0:35:58You must be 16 or over and please ask the bill payer's permission.
0:35:58 > 0:36:00For full terms and conditions and more information
0:36:00 > 0:36:03go to bbc.co.uk/rednoseday.
0:36:14 > 0:36:18The showstopper challenge is the last chance for our Comic Relief bakers
0:36:18 > 0:36:21to show Paul and Mary they have what it takes
0:36:21 > 0:36:22to become Star Baker.
0:36:27 > 0:36:32Comic Relief bakers, this is your third and final challenge,
0:36:32 > 0:36:35and it's the biggest challenge, I have to say, of the lot.
0:36:35 > 0:36:37It's the Showstopper Challenge.
0:36:37 > 0:36:43It's the cake equivalent of a long line of dancers in spangly leotards,
0:36:43 > 0:36:47with bubbles, flocks of doves and Mary Berry
0:36:47 > 0:36:52clad in feather boas astride an enormous revolving cupcake.
0:36:52 > 0:36:56So, for this challenge, we are asking you to bake, please,
0:36:56 > 0:37:00a novelty chocolate portrait cake, which should feature
0:37:00 > 0:37:04the picture of somebody that we all know and recognise.
0:37:04 > 0:37:08So, you've got three-and-a-half hours - on your marks,
0:37:08 > 0:37:10get set, bake for Comic Relief.
0:37:19 > 0:37:23They've got to make the chocolate cake, they've got to ice it,
0:37:23 > 0:37:25and then they've got to be creative.
0:37:25 > 0:37:27I don't know what to expect,
0:37:27 > 0:37:30but I'm sure that we're going to see some wonderful results.
0:37:30 > 0:37:32With the addition of making it a portrait,
0:37:32 > 0:37:35that makes it a little bit more difficult.
0:37:35 > 0:37:37But keep it simple, that's the trick, but, at the same time,
0:37:37 > 0:37:41have that wow factor, they've got to decorate it properly.
0:37:45 > 0:37:47So, tell us about your chocolate cake?
0:37:47 > 0:37:51Well, my chocolate cake is a black forest Victoria sandwich.
0:37:53 > 0:37:56- And you've got real, proper cherries in it?- I have indeed.
0:37:56 > 0:38:00Making just one sponge, but cutting it into three separate layers,
0:38:00 > 0:38:03Jo's black forest cake will be graced with the face
0:38:03 > 0:38:07of Nobel Peace Prize winner, archbishop Desmond Tutu.
0:38:07 > 0:38:10Now, why did you choose the archbishop?
0:38:10 > 0:38:12- First, because I love him. - Well, that's fair enough.
0:38:12 > 0:38:16Secondly, I think he's a great icon for Comic Relief,
0:38:16 > 0:38:20because he's a man who's full of energy, he's very funny,
0:38:20 > 0:38:23he's got a great sense of humour - I just really admire him,
0:38:23 > 0:38:27and I don't think I've ever seen him on a cake before.
0:38:27 > 0:38:29I don't think I have, but I think he'll be very flattered.
0:38:29 > 0:38:32Now, you've got lots and lots of different-coloured icing there.
0:38:32 > 0:38:35That's to squirt right in your eye when you slag me off.
0:38:35 > 0:38:39- Thanks very much, Jo. - All right, see you later.- Thank you.
0:38:43 > 0:38:47Well, the logic behind this cake, the Hollywood cake -
0:38:47 > 0:38:51Paul Hollywood, Hollywood is in California, California has oranges,
0:38:51 > 0:38:53chocolate orange cake.
0:38:53 > 0:38:56I'm going to be decorating it with ganache, chocolate ganache,
0:38:56 > 0:39:00and fondant icing on top, on which I'm going to be stencilling a face.
0:39:00 > 0:39:02Paul Hollywood's face.
0:39:05 > 0:39:08It's quite embarrassing. Quite embarrassed about that now.
0:39:08 > 0:39:10It seemed like such a good idea at the time.
0:39:10 > 0:39:13And actually, it's really, really creepy.
0:39:13 > 0:39:16'Ingrid's ambitious plan involves sandwiching a layer of orange sponge
0:39:16 > 0:39:19'between two layers of chocolate, and then covering it
0:39:19 > 0:39:21'with chocolate ganache.'
0:39:21 > 0:39:23What are you filling it with?
0:39:23 > 0:39:26I'm going to be doing chocolate and orange sponge, and an orange cream inside.
0:39:26 > 0:39:30- And the person that you're... - Not telling you who that is.
0:39:30 > 0:39:32It's going to be a surprise,
0:39:32 > 0:39:34but I am doing lettering around the side.
0:39:34 > 0:39:37- In case we don't know who it is? - Exactly.
0:39:37 > 0:39:40- Well, good luck!- Thank you very much indeed.- Fantastic, OK.- Thank you.
0:39:41 > 0:39:46'Ingrid isn't the only one using somebody in the tent as their model.'
0:39:46 > 0:39:50Whose face can I do better than anybody else's? My own.
0:39:50 > 0:39:54So I've planned a little stencil of my face which I'm going to
0:39:54 > 0:39:57put on top of the cake in edible glitter.
0:39:59 > 0:40:02Stephen is the only one making a flourless sponge.
0:40:02 > 0:40:05By using ground almonds, his chocolate cake should be
0:40:05 > 0:40:10moist and dense in structure and he's not holding back on flavours.
0:40:10 > 0:40:13- You wanted a chocolate cake - I'm giving you a lot of chocolate.- OK.
0:40:13 > 0:40:15There's also going to be a hint of nuts,
0:40:15 > 0:40:19and I'm going to make a nice icing. It's got a proper word, hasn't it?
0:40:19 > 0:40:23- Ganache.- Guche, is that the word? What?- Ganache.
0:40:23 > 0:40:25- Ganache.- Cream and chocolate. - Cream and chocolate.
0:40:25 > 0:40:29And then I'm going to have a portrait of a very handsome man...
0:40:29 > 0:40:31- Is it you?- Well, let's wait and see.
0:40:31 > 0:40:33- Good luck, Stephen.- Cheers.
0:40:37 > 0:40:40Oh, my God. Put these in.
0:40:43 > 0:40:45My cake's got white chocolate in it,
0:40:45 > 0:40:49and I'm not sure if anyone else is using white chocolate.
0:40:49 > 0:40:52Plus, my cake has got fresh raspberries,
0:40:52 > 0:40:59and my cake has got attitude.
0:40:59 > 0:41:02Lorna's white chocolate cake will have two layers of sponge,
0:41:02 > 0:41:05covered in butter cream and adorned with the face of somebody
0:41:05 > 0:41:07very special.
0:41:07 > 0:41:11I'm going to make a Sue Perkins face cake.
0:41:11 > 0:41:14- Sue Perkins? Oh, cos we're missing her. That's just lovely.- Exactly.
0:41:14 > 0:41:16How are you going to do that?
0:41:16 > 0:41:19I'm going to personally carve her eyeballs and her glasses
0:41:19 > 0:41:21and her nose out of icing.
0:41:21 > 0:41:25Can you just run through how you're going to be building up this cake?
0:41:25 > 0:41:27Yeah, there's actually raspberry in the sponge.
0:41:27 > 0:41:29Do you mean cut and then filled inside?
0:41:29 > 0:41:31- No, I'm going to put them in this... - Ah, OK.
0:41:31 > 0:41:33- ..and bake it. - But you've done it all by hand?
0:41:33 > 0:41:36That one looks a bit split.
0:41:36 > 0:41:38Oh, no. What does that mean?
0:41:38 > 0:41:39The egg hasn't been beaten in properly.
0:41:39 > 0:41:41Why haven't you used the machine?
0:41:41 > 0:41:43I think because I was panicking, after yesterday,
0:41:43 > 0:41:46so I've kind of gone back to old school.
0:41:46 > 0:41:49- Good luck.- Thanks, Lorna. - Thank you.
0:41:54 > 0:41:57That's so much better.
0:41:57 > 0:41:59Oh, that is lovely.
0:41:59 > 0:42:01I could do this all day.
0:42:12 > 0:42:15In. Leave it.
0:42:15 > 0:42:16Be good.
0:42:19 > 0:42:20I'm going to time this.
0:42:20 > 0:42:24My fellow competitors seem to be doing very, very well.
0:42:24 > 0:42:26Jo's kind of left hers and gone somewhere.
0:42:28 > 0:42:33Jo, you're obviously really stressed about this bake.
0:42:33 > 0:42:35It's the big one, it's the showstopper, yeah.
0:42:35 > 0:42:38Yeah, and obviously you're doing well, yeah?
0:42:38 > 0:42:40You're here, you're on top of everything?
0:42:40 > 0:42:42That's great, Jo, yeah, brilliant.
0:42:47 > 0:42:51A popular cake icing is a ganache made with warm cream and chocolate.
0:42:51 > 0:42:54It should take on a glossy finish.
0:42:54 > 0:42:56Oh, no, it's getting too hard now.
0:42:56 > 0:43:00The consistency's changed. It doesn't look as smooth as it was.
0:43:00 > 0:43:02Might put it on the heat again, just a low heat.
0:43:06 > 0:43:09Ingrid is going for a chocolate ganache.
0:43:09 > 0:43:13She's never made one before. I have, a nightmare.
0:43:14 > 0:43:16Oh, my God!
0:43:19 > 0:43:22Of course, of course, that was going to happen.
0:43:28 > 0:43:29It's huge!
0:43:29 > 0:43:31I wasn't expecting that!
0:43:31 > 0:43:33How long has it been in there?
0:43:33 > 0:43:34It's been in there 35 minutes.
0:43:34 > 0:43:38- What temperature is it? - 180. Is that good?
0:43:38 > 0:43:42- Keep your eye on it. - Oh. Shall I take it out then?
0:43:42 > 0:43:44You just keep your eye on it.
0:43:44 > 0:43:46What does that mean?
0:43:48 > 0:43:51- I'm a bit worried it's going to burn.- Well, let's have a look.
0:43:51 > 0:43:54No. Get out of my kitchen.
0:43:55 > 0:43:57Oh, no, oh, my God!
0:44:00 > 0:44:02I forgot the raising agent!
0:44:02 > 0:44:05- I forgot to put raising agent in the orange sponge.- Unbelievable.
0:44:05 > 0:44:07What do I do about that?
0:44:08 > 0:44:12Oh, no, I can't make it from scratch,
0:44:12 > 0:44:13I can't, not possible, can I?
0:44:15 > 0:44:18Right, I need to start again.
0:44:18 > 0:44:19- Why? Are you serious?- Yep.
0:44:19 > 0:44:21I forgot to put raising agent in the sponge,
0:44:21 > 0:44:23which is the main ingredient.
0:44:23 > 0:44:24I don't believe this.
0:44:24 > 0:44:27Comic Relief bakers, you've got one hour to go.
0:44:27 > 0:44:29Oh, I was doing really well until that point.
0:44:29 > 0:44:33I was keeping it together and now I'm really, really behind.
0:44:41 > 0:44:44Add the baking powder this time, Ingrid.
0:44:44 > 0:44:47Pesky little things. If you forget it, that's it, game over.
0:45:05 > 0:45:09The orange cake takes 45 minutes to cook, so I probably won't make it.
0:45:09 > 0:45:10Right.
0:45:12 > 0:45:16Oh, well. Here we go. What can you do?
0:45:18 > 0:45:21The success of the portrait cakes relies on the likeness
0:45:21 > 0:45:24- of their chosen subject.- Yes! - That's the top of her hair, is it?
0:45:24 > 0:45:27The pink bit there? Or is that just there randomly?
0:45:27 > 0:45:30- Oh, no, that's her lips. - Oh, that's the... well, what's this?
0:45:30 > 0:45:34- That's her hair. - Oh, God! Oh, I'm so sorry!
0:45:34 > 0:45:36- Oh, no.- I've been looking at it the wrong way.
0:45:36 > 0:45:37No, no, see, the eyeballs...
0:45:37 > 0:45:40Go in the glasses. That is really good, Lorna.
0:45:40 > 0:45:43Can I just make one slight adjustment?
0:45:43 > 0:45:46Which is, with Sue, you have to have the ironic eyebrow.
0:45:47 > 0:45:51She does that thing where she can isolate the muscle,
0:45:51 > 0:45:53so she can go - ooh, 'ello! Yeah? Exactly. Slightly ironic.
0:45:53 > 0:45:56- Yes.- Love it, brilliant.
0:45:59 > 0:46:03- Hang on.- Forget it. What? No! Go away! Please, go away!
0:46:03 > 0:46:06You're using a stencil. How did you get that?
0:46:14 > 0:46:17A bit worried at this point, I think I need to put it on the plate now
0:46:17 > 0:46:19and decorate it on the plate.
0:46:19 > 0:46:22When dividing sponges, precision is everything.
0:46:22 > 0:46:24Oh!
0:46:26 > 0:46:31Good, steady hand. "Steady hand" Brand, they call her.
0:46:31 > 0:46:33- Nice! Look at that! - Ooh, it's cooked.
0:46:33 > 0:46:36- LIVERPOOL ACCENT: That's a good bake. - Is that a good bake?
0:46:36 > 0:46:39That's a good structure. It's not been overworked.
0:46:39 > 0:46:41They do though, don't they?
0:46:41 > 0:46:43That's the only Liverpudlian thing I can say.
0:46:43 > 0:46:44That's uncanny.
0:46:48 > 0:46:53Comic Relief bakers, you've got 10 minutes left. 10 minutes left.
0:46:53 > 0:46:55That's a disaster.
0:47:01 > 0:47:02Raspberry butter cream.
0:47:16 > 0:47:17I'm going to take it out the tin now.
0:47:17 > 0:47:21It's supposed to stay in there for a bit, but I haven't got time.
0:47:23 > 0:47:26Go on, you little blighter.
0:47:26 > 0:47:28Oh, slightly skewy.
0:47:41 > 0:47:43I'm going to pour it in the middle, like so.
0:47:59 > 0:48:02Oh, my gosh. Oh, my lord.
0:48:02 > 0:48:04This is just extraordinary, isn't it?
0:48:09 > 0:48:13- Jo, can you do me a favour?- Yes. - Will you hold that like that?
0:48:13 > 0:48:17- Yep.- Right. This is going to either make it or break it.
0:48:17 > 0:48:19- Right, are you ready?- Yep.
0:48:22 > 0:48:24Don't move it, please.
0:48:26 > 0:48:28Take it away slowly.
0:48:32 > 0:48:34Exact face!
0:49:00 > 0:49:04That is 10, Comic Relief, nine, Comic Relief,
0:49:04 > 0:49:08eight, Comic Relief, seven Comic Relief, six, Comic Relief,
0:49:08 > 0:49:12five, Comic Relief, four, Comic Relief, three, Comic Relief,
0:49:12 > 0:49:16two, Comic Relief, one, Comic Relief Showstopper.
0:49:16 > 0:49:21That's it guys, that is it. Please move away from the cakes.
0:49:21 > 0:49:23Showstopper's over.
0:49:39 > 0:49:41Jo, would you like to bring up your cake, please?
0:49:49 > 0:49:52Jo, tell us all about your cake.
0:49:52 > 0:49:55It's meant to be Archbishop Desmond Tutu.
0:49:55 > 0:49:57I like the way that it's freehand,
0:49:57 > 0:50:00and because you've done everything yourself.
0:50:00 > 0:50:03- Wow!- There, yes. - How about that then?
0:50:03 > 0:50:04- Looks good, that.- Yes.
0:50:04 > 0:50:08I saw it come out the oven and it was not overdone.
0:50:08 > 0:50:10It's so easy to overcook a chocolate cake.
0:50:11 > 0:50:14Oh, that looks nice.
0:50:14 > 0:50:17- It's delicious.- That's delicious, Jo.- Is it really?- Yep.
0:50:17 > 0:50:20I'd be very proud if I'd made that cake.
0:50:20 > 0:50:23Having all that cream in it, it's delicious.
0:50:23 > 0:50:25You've made a very good cake.
0:50:25 > 0:50:27Thank you, Mary.
0:50:32 > 0:50:36I could see that it's you. I think it's very good.
0:50:36 > 0:50:37What happened to the ganache?
0:50:37 > 0:50:40It would've been nice to cover up the burnt bits on the side.
0:50:40 > 0:50:43There's no burnt bits. What are you talking about, Paul?
0:50:43 > 0:50:46I'm quite offended by that. I took great care of that.
0:50:47 > 0:50:49Smells nice.
0:50:55 > 0:50:59Why has your face done that?
0:50:59 > 0:51:00Do you want some water?
0:51:00 > 0:51:03It's just a shade bitter.
0:51:03 > 0:51:05- It is very bitter.- Bitter?
0:51:05 > 0:51:06It's very dense,
0:51:06 > 0:51:09which I would expect from having ground almonds on it.
0:51:09 > 0:51:13The outside, you had a very hot oven to start with,
0:51:13 > 0:51:16and that has made a crust on the outside.
0:51:16 > 0:51:18- Is that a bad thing? - It is, really.
0:51:19 > 0:51:23But I like the ganache. The ganache is absolutely delicious.
0:51:23 > 0:51:25- Hmm. Thank you very much. - Well done, Stephen.
0:51:31 > 0:51:33Who do you think that is?
0:51:33 > 0:51:35It's Richard Stilgoe, isn't it?
0:51:35 > 0:51:37It's slightly leaning.
0:51:37 > 0:51:40It's probably to do with trying to cool down the sponges.
0:51:40 > 0:51:44This is the moment everyone will be relishing,
0:51:44 > 0:51:46as Paul cuts into his own face.
0:51:46 > 0:51:51- Oh!- That looks interesting! - It's nice to see those layers.
0:52:00 > 0:52:04I really like that cake. That's a nice cake. It's lovely.
0:52:04 > 0:52:06I like the originality of it.
0:52:06 > 0:52:09A nice surprise to get an orange layer in the middle.
0:52:09 > 0:52:11- It's very good.- Hmm.
0:52:11 > 0:52:13Your sponge is actually quite light, good texture,
0:52:13 > 0:52:16well thought out and a fantastic face on the front.
0:52:21 > 0:52:24It's nice to have Sue joining us in the tent.
0:52:24 > 0:52:26I know, I know.
0:52:26 > 0:52:29Isn't that nice. I think it looks like Sue Perkins.
0:52:29 > 0:52:32She's got the ironic right eyebrow down to a tee,
0:52:32 > 0:52:34with like the arched eyebrow.
0:52:34 > 0:52:37The raspberry filling with the butter cream, slightly curdled.
0:52:37 > 0:52:40If you'd used a puree instead and rippled it,
0:52:40 > 0:52:42- probably would've been best to go down that route.- Oh, OK.
0:52:42 > 0:52:44The sponges look good,
0:52:44 > 0:52:46but what we're going to have to do is cut through Sue's...
0:52:46 > 0:52:47Sorry, Sue.
0:52:47 > 0:52:49She's saying "No, ow, help."
0:52:52 > 0:52:55Wow. Look at that.
0:52:58 > 0:53:01- How's Sue tasting? - She's tasting rather scrummy.
0:53:01 > 0:53:04A little over-baked at the sides. Can you see that?
0:53:04 > 0:53:05Yes, I can.
0:53:05 > 0:53:09Actually, the raspberry sponge, with the slightly curdled sauce,
0:53:09 > 0:53:10is absolutely delicious.
0:53:13 > 0:53:15I agree, that sweetness coming from the sponge as well.
0:53:15 > 0:53:18The tartness of the raspberry that blends with it.
0:53:18 > 0:53:22It's a Perky sponge - she's a bit of a tart and she's a bit curdled.
0:53:22 > 0:53:25- It's perfect.- Oh, thanks, guys! - Thank you very much indeed.
0:53:25 > 0:53:26- Did you just say perfect?- Yes.
0:53:29 > 0:53:32- Yes.- Thank you, Lorna. - Well done.
0:53:35 > 0:53:37Paul and Mary must now decide
0:53:37 > 0:53:40who will be today's Comic Relief Star Baker.
0:53:40 > 0:53:43I'd like to start with Desmond.
0:53:43 > 0:53:47The actual cake itself was the best flavour of all of them.
0:53:47 > 0:53:49Jo's biscuits were good, as well.
0:53:49 > 0:53:51Actually, her baking isn't that bad.
0:53:51 > 0:53:53I don't feel like my cake's a showstopper.
0:53:53 > 0:53:55I feel like it's a door stopper.
0:53:55 > 0:53:57But at last the stopper bit's still in it.
0:53:57 > 0:54:01- Let's move on to Stephen. - It really was rather bitter.
0:54:01 > 0:54:03That's partially down to the fact that he did burn it on the top
0:54:03 > 0:54:05and on the side.
0:54:05 > 0:54:06That went really well.
0:54:06 > 0:54:08I don't think I've ever seen Mary pull a face
0:54:08 > 0:54:11quite as full of expression, ever.
0:54:11 > 0:54:14Stephen, up to this point, had been doing very well.
0:54:14 > 0:54:16His other two bakes were pretty good.
0:54:16 > 0:54:18We talked about him being up there and in contention
0:54:18 > 0:54:21- for Comic Relief Star Baker, is he still there?- He's still there.
0:54:21 > 0:54:24- On to Ingrid. - I thought the design was fantastic.
0:54:24 > 0:54:26I thought the chocolate sponge blended really well
0:54:26 > 0:54:28with the orange sponge. I'm glad she had time to do them again.
0:54:28 > 0:54:32This morning I was convinced the Star Baker was out of my reach.
0:54:32 > 0:54:34Now...
0:54:34 > 0:54:35I can smell it.
0:54:35 > 0:54:38Ingrid has shown us that she's a good all-rounder,
0:54:38 > 0:54:40and she's produced a very nice cake.
0:54:40 > 0:54:42Now, before they did the Showstopper,
0:54:42 > 0:54:44I seem to remember, Paul, you said,
0:54:44 > 0:54:46"if they produce perfection,
0:54:46 > 0:54:48- "this could be enough to put them on to the top."- Yep.
0:54:48 > 0:54:51You said that Lorna's cake was perfect.
0:54:51 > 0:54:54What I actually said was the taste was perfect.
0:54:54 > 0:54:57I enjoyed the raspberries and the raspberry cream.
0:54:57 > 0:54:59I think she did very well with that.
0:54:59 > 0:55:04I do believe Paul Hollywood said the word, perfect.
0:55:06 > 0:55:14So, who's it going to be? Sue, Paul, Stephen or Desmond?
0:55:15 > 0:55:17Oh, you're not going to tell me now, are you?
0:55:17 > 0:55:20You keep me hanging on, don't you?
0:55:36 > 0:55:40Comic Relief bakers, it's been epic.
0:55:40 > 0:55:43I don't know about you - I feel about ten years older.
0:55:43 > 0:55:47We've shared some very precious moments together.
0:55:47 > 0:55:52We've drizzled, we've curdled, we've chilled.
0:55:52 > 0:55:56Paul and Mary have decided that the Comic Relief apron is going
0:55:56 > 0:56:01to be given to a person who has been on, it's fair to say, a journey.
0:56:01 > 0:56:05This person's journey started with humble shortbread dreams,
0:56:05 > 0:56:07via a custard slice,
0:56:07 > 0:56:12ending up in the foothills of Showstopper land itself.
0:56:13 > 0:56:16The Comic Relief Star Baker is...
0:56:26 > 0:56:29Ingrid.
0:56:29 > 0:56:34Ms Oliver, step forward, please, to receive the apron.
0:56:38 > 0:56:40Come here, love, come on!
0:56:40 > 0:56:44Ingrid was the Star Baker because all around, she was the best star.
0:56:44 > 0:56:46Thank you so much.
0:56:46 > 0:56:48The cake tasted good and I thought the decoration on the top
0:56:48 > 0:56:50was just fantastic.
0:56:50 > 0:56:53I've never seen anybody make Mr Hollywood look so good.
0:56:53 > 0:56:57The best baker won. Well done to her - she deserves the apron.
0:56:57 > 0:57:02- I'm so happy, thank you so much! It's been amazing!- Well done.
0:57:02 > 0:57:05I cannot believe that I'm Star Baker. I'm absolutely thrilled.
0:57:05 > 0:57:08- Proud of you. Proud of you. Proud of you.- I can't believe it.
0:57:08 > 0:57:10Thank you, Comic Relief, thank you.
0:57:13 > 0:57:15I think we've really enjoyed ourselves in the last
0:57:15 > 0:57:19couple of days - the atmosphere's been fantastic for Comic Relief.
0:57:19 > 0:57:22They all said they were going to bake when they got home,
0:57:22 > 0:57:24and I think that's great, we've inspired.
0:57:24 > 0:57:26- We've done our job. - Off for a pint.
0:57:27 > 0:57:30If you've also been inspired to get baking for Comic Relief,
0:57:30 > 0:57:33why not buy the Great Comic Relief Bake Off booklet?
0:57:33 > 0:57:38It's full of recipes that you could make for your own bake sale.
0:57:38 > 0:57:43Bake some scones, bake some little fairy cakes, bake some macaroons.
0:57:43 > 0:57:46Sell them to people you don't like if they're rubbish cakes,
0:57:46 > 0:57:48just do anything silly.
0:57:48 > 0:57:51Try and make this the best Comic Relief that's ever been, really.
0:57:51 > 0:57:56For more information, go to bbc.co.uk/rednoseday.
0:58:02 > 0:58:04Next time...
0:58:04 > 0:58:08four more well-known personalities lay their baking skills bare
0:58:08 > 0:58:10with iced biscuits...
0:58:10 > 0:58:15Couple of these aren't going to survive the cut.
0:58:15 > 0:58:17..get technical with a classic Bakewell tart...
0:58:17 > 0:58:22Oh, God! No!
0:58:22 > 0:58:25..and prove that size doesn't matter when it comes to gateaux...
0:58:25 > 0:58:28- Ridiculous.- Ridiculous?
0:58:28 > 0:58:31..all in the name of Comic Relief.
0:58:31 > 0:58:33Do you know, that's really good.
0:58:40 > 0:58:42Subtitles by Red Bee Media Ltd