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