0:00:02 > 0:00:03The Bake Off tent is up...
0:00:05 > 0:00:06..the squirrels are brushed up...
0:00:09 > 0:00:12..and a new batch of well-known personalities are about to
0:00:12 > 0:00:15lay their baking skills bare in aid of Comic Relief.
0:00:19 > 0:00:22Actor Warwick Davis, whose celebrated career includes
0:00:22 > 0:00:24BBC2's Life's Too Short.
0:00:24 > 0:00:26My chance to give them something.
0:00:26 > 0:00:27That's £25, please.
0:00:31 > 0:00:34I've worked on all sorts of big productions in the past -
0:00:34 > 0:00:36Star Wars, Harry Potter.
0:00:36 > 0:00:39I've worked with big names in the entertainment industry.
0:00:39 > 0:00:43None of them give me the fear
0:00:43 > 0:00:45and trepidation that I've got for this today.
0:00:45 > 0:00:47Oh, God!
0:00:47 > 0:00:48Argh!
0:00:49 > 0:00:51Presenter Andy Akinwolere,
0:00:51 > 0:00:55who's faced his fair share of challenges whilst on Blue Peter.
0:00:58 > 0:01:02I've done a lot of action and adrenaline-driven stuff.
0:01:02 > 0:01:05When it comes to baking, I'm completely out of my comfort zone.
0:01:05 > 0:01:08If I got good comments from Mary and Paul, I'll be digging into
0:01:08 > 0:01:11my pockets for Comic Relief because that is an achievement on its own.
0:01:11 > 0:01:13I'd, oh... hmm.
0:01:13 > 0:01:14Don't do that, "Hmm!"
0:01:14 > 0:01:17- I'm sorry. I'm sorry. - You keep doing that, "Hmm."
0:01:18 > 0:01:22Duncan Bannatyne, who's used to judging others on Dragons' Den.
0:01:27 > 0:01:29I sort of regret agreeing to do it
0:01:29 > 0:01:31but I think I've got to do something
0:01:31 > 0:01:34and so this is the easiest option.
0:01:34 > 0:01:36Bake blind. What does that mean?
0:01:38 > 0:01:42And adventurer and presenter of BBC2's Indian Ocean, Simon Reeve.
0:01:44 > 0:01:47This is one of the most beautiful...
0:01:47 > 0:01:50environments I can ever remember being in.
0:01:52 > 0:01:55I've been to some of the poorest places on the planet
0:01:55 > 0:01:58so I know how much Comic Relief matters.
0:01:58 > 0:02:01I really hope that people will get baking,
0:02:01 > 0:02:04get supporting Comic Relief and get donating!
0:02:04 > 0:02:06There, there. Bake. Bake well.
0:02:08 > 0:02:12Their baking abilities are about to be scrutinised in a bid
0:02:12 > 0:02:14to inspire you to get baking for Comic Relief.
0:02:18 > 0:02:20And Lorraine Pascale is in Ghana,
0:02:20 > 0:02:23showing us how the money raised really does make a difference.
0:02:23 > 0:02:25Oh, they look good.
0:02:27 > 0:02:31But who will stand up to the steely eyes of Paul Hollywood...
0:02:31 > 0:02:33The texture is appalling.
0:02:33 > 0:02:36..and the impeccable taste of Mary Berry...
0:02:36 > 0:02:38Do you know, that's really good?
0:02:38 > 0:02:39Drum roll, please.
0:02:39 > 0:02:42..and claim tonight's title of Comic Relief Star Baker?
0:03:15 > 0:03:19Warwick, Andy, Simon and Duncan
0:03:19 > 0:03:22are about to show Paul and Mary the level of their baking skills
0:03:22 > 0:03:26with a tried and tested recipe in the Signature Challenge.
0:03:28 > 0:03:32Bakers, welcome to the Comic Relief Bake Off tent.
0:03:32 > 0:03:37So we're going to be asking you today to bake 18 iced biscuits.
0:03:37 > 0:03:39It's completely up to you -
0:03:39 > 0:03:43the type, the flavour of the biscuit is your choice
0:03:43 > 0:03:47but what Berry and Hollywood will be keeping their eagle eye on
0:03:47 > 0:03:51is the neatness of the icing as well as the creative flair
0:03:51 > 0:03:54that you show in this Signature Bake.
0:03:54 > 0:03:58You've got one and a half hours so on your marks, get set,
0:03:58 > 0:04:00bake for Comic Relief.
0:04:01 > 0:04:05If you want to bake for Comic Relief, biscuits are a good place to start.
0:04:05 > 0:04:08Their simple ingredients and the fact that you can bake several
0:04:08 > 0:04:12at once make them ideal for even the most inexperienced baker.
0:04:12 > 0:04:15- DUNCAN:- How do you zero the timer? - SIMON:- Your scales.
0:04:15 > 0:04:18Your scales. So you put that on that? Now how do you zero it?
0:04:19 > 0:04:22Press the power button and it should find it.
0:04:22 > 0:04:24Oh, right, OK. Lovely. Thank you very much.
0:04:24 > 0:04:28I'm looking for 18 even-shaped biscuits.
0:04:28 > 0:04:31They should be of a good texture, good colour
0:04:31 > 0:04:33but, most important of all, they've got to have a really good
0:04:33 > 0:04:37flavour and that icing must complement the biscuit.
0:04:37 > 0:04:41It's all about breaking down your recipe into easy, manageable chunks.
0:04:41 > 0:04:45Read the recipe, understand what we want in that time and get it done.
0:04:49 > 0:04:53I'm making some sort of Scandinavian-type biscuits in honour of
0:04:53 > 0:04:55my wife who's half Scandi.
0:04:55 > 0:04:58They've got a secret ingredient in them -
0:04:58 > 0:04:59(cinnamon.)
0:04:59 > 0:05:01I'm not going for subtle flavours here.
0:05:01 > 0:05:04I'm going for a biscuit that packs a punch.
0:05:05 > 0:05:09Simon describes himself as a pre-novice baker so his
0:05:09 > 0:05:12cinnamon and vanilla biscuits iced with a Comic Relief red nose
0:05:12 > 0:05:16are the first thing he's baked in decades.
0:05:16 > 0:05:18- How are you going to finish them? - Have you got any advice?
0:05:18 > 0:05:20I'm going to do some icing.
0:05:20 > 0:05:22I practised the biscuits but not the icing.
0:05:22 > 0:05:24Have you ever used a piping bag before?
0:05:24 > 0:05:27- When I was in single figures, yes. - Good luck, Simon.
0:05:27 > 0:05:28How far would you suggest?
0:05:28 > 0:05:30- We're not telling you.- Go on.
0:05:30 > 0:05:31We're not telling you. No!
0:05:31 > 0:05:33Which nozzle are you going to use?
0:05:33 > 0:05:36- Which nozzle?- Yeah.
0:05:36 > 0:05:39- Is that not the nozzle?- Oh, this is useless. Come on, Mary, let's go.
0:05:39 > 0:05:41He's trying to put the wind up you. You just go your own way.
0:05:41 > 0:05:42Good luck, Simon. Good luck.
0:05:42 > 0:05:46This is a handmade nozzle, surely. Foolish me.
0:05:46 > 0:05:49'Mary, she's tasted it all, hasn't she?'
0:05:49 > 0:05:52I don't think I could ever put an ingredient in this that
0:05:52 > 0:05:56she wouldn't have tasted before unless I sort of wanted to,
0:05:56 > 0:05:57I don't know, put in some seaweed
0:05:57 > 0:05:59but she probably had seaweed biscuits before.
0:05:59 > 0:06:03Warwick has more experience cooking than baking so is making
0:06:03 > 0:06:04simple orange-flavoured biscuits
0:06:04 > 0:06:07but wants to impress with his chocolate and orange icing.
0:06:07 > 0:06:09What sort of texture do you want?
0:06:09 > 0:06:12Do you want it to snap? Do you want it to break?
0:06:12 > 0:06:15Well, the ones that I made as a practice were a bit too thick.
0:06:15 > 0:06:18They were very nice but I want to go thinner this time
0:06:18 > 0:06:20so I want them to have a little bit of bite to them.
0:06:20 > 0:06:22That is where it's very difficult,
0:06:22 > 0:06:24when you've got a thin biscuit, to get the bake perfectly.
0:06:24 > 0:06:27- It just breaks.- Cos if they're dark on the outside,
0:06:27 > 0:06:31they'll be bitter and if they're not done in the middle they'll be soft
0:06:31 > 0:06:33so it is quite tricky if they're thin.
0:06:33 > 0:06:35Yeah, you're going cookie or snap?
0:06:35 > 0:06:38I'm making a very simple iced biscuit,
0:06:38 > 0:06:40simply because I know nothing else to make.
0:06:40 > 0:06:42I think, at this stage,
0:06:42 > 0:06:44I just want to make the most simplest thing ever.
0:06:44 > 0:06:48Andy is lactose intolerant and therefore unable to taste
0:06:48 > 0:06:50his cinnamon, ginger and clove-flavoured biscuits
0:06:50 > 0:06:53so his method for testing them is unusual.
0:06:55 > 0:06:59The last one I made, because I couldn't eat it, to test to see
0:06:59 > 0:07:02whether it was crunchy or not was just smacking it on the table
0:07:02 > 0:07:03and it broke,
0:07:03 > 0:07:07so technically it's got a bit of snap, it's got a bit of a bite.
0:07:08 > 0:07:11This is the tricky bit now, is actually the rolling out.
0:07:15 > 0:07:17Oh, no! No! No!
0:07:17 > 0:07:19The dough's all drying out now.
0:07:19 > 0:07:21Throw in a bit more water.
0:07:26 > 0:07:29The trick is, not that I'm an expert,
0:07:29 > 0:07:30is to not let it get too sticky.
0:07:30 > 0:07:33Keep it moist but not too sticky.
0:07:34 > 0:07:36Aargh!
0:07:36 > 0:07:37That's really sticky.
0:07:37 > 0:07:38That's really annoying.
0:07:44 > 0:07:45Half a centimetre there.
0:07:47 > 0:07:52Nobody gets a ruler out, do they, when they bake? I mean,
0:07:52 > 0:07:55I don't know, it's like a dog show, isn't it?
0:07:55 > 0:07:59A dog's a dog but when you show a dog it has to stand upright and
0:07:59 > 0:08:01not poo and all that stuff.
0:08:01 > 0:08:03Just looking at the edge.
0:08:05 > 0:08:08OK. I'm going to cut them out.
0:08:08 > 0:08:11Simon, Andy and Warwick are sticking with traditional cutters.
0:08:14 > 0:08:18But Duncan is trying something slightly different.
0:08:18 > 0:08:21We're going to make some biscuits shaped like
0:08:21 > 0:08:26ice cream cones using my own handmade thingamajig.
0:08:26 > 0:08:29Duncan only started cooking a couple of months ago but is being
0:08:29 > 0:08:33ambitious by making delicate poppy seed and golden syrup biscuits
0:08:33 > 0:08:36topped with intricate crisscross icing.
0:08:36 > 0:08:38This whole recipe is very tricky.
0:08:38 > 0:08:39This is the trickiest recipe here today.
0:08:39 > 0:08:42These guys are doing easy biscuits, I'm doing difficult biscuits.
0:08:42 > 0:08:44They look pretty perfect.
0:08:44 > 0:08:45It's actually...
0:08:45 > 0:08:47Oh, no, look at that, that's just crumbled up.
0:08:50 > 0:08:53Will it save? It couldn't have been my mistake - that's just impossible.
0:08:53 > 0:08:55I don't make mistakes, I'm a Dragon.
0:08:58 > 0:09:00Let me just think a minute what I'm doing.
0:09:00 > 0:09:01Right.
0:09:06 > 0:09:08Come on.
0:09:08 > 0:09:12Bakers, you've got 18 biscuits to ice in the next 15 minutes.
0:09:12 > 0:09:14Ah!
0:09:14 > 0:09:16- TIMER BEEPS - OK. That's the biscuits.
0:09:22 > 0:09:24I don't think they're done enough.
0:09:24 > 0:09:27Oh, look at that. Golden brown.
0:09:27 > 0:09:29Pokeage.
0:09:30 > 0:09:32They need a little bit longer.
0:09:32 > 0:09:35I'm not sure if they're ready
0:09:35 > 0:09:37but I'll put them on a cooling tray and we'll find out.
0:09:37 > 0:09:41I don't know! They're supposed to go golden.
0:09:41 > 0:09:42Why aren't you going golden?
0:09:46 > 0:09:47All I can do is wait.
0:09:47 > 0:09:50They nearly are, they just need a couple more minutes.
0:09:56 > 0:09:58- I mean, they're browning. - What do you reckon?
0:09:58 > 0:10:01- Do you reckon I should get them out now?- Oh, I don't know.
0:10:02 > 0:10:04What shall I do? Get them out or not?
0:10:04 > 0:10:06I don't know, mate.
0:10:08 > 0:10:11I never thought this would be a big dilemma in my life.
0:10:11 > 0:10:12Do I get biscuits out of an oven?
0:10:15 > 0:10:17I must get them out because otherwise there's no biscuits.
0:10:17 > 0:10:20"Mary, hello. Look at my lovely wire racks I've made."(!)
0:10:20 > 0:10:22OK, now they're coming out.
0:10:22 > 0:10:25OK. I'm getting them out because at the end of the day you can't...
0:10:25 > 0:10:27- can you die from eating a raw biscuit?- No.
0:10:27 > 0:10:30OK, well that's fine then, we're not worried.
0:10:30 > 0:10:32Oh, no. I've left some in the oven.
0:10:34 > 0:10:35Oh, my goodness gracious me.
0:10:37 > 0:10:39These have been well over-baked.
0:10:41 > 0:10:46- Cool down!- A couple of these aren't going to survive the cut.
0:10:49 > 0:10:51Don't, don't mention to anyone.
0:10:51 > 0:10:52OK, I could still,
0:10:52 > 0:10:56I could still pull this off unless I drop them all...again.
0:10:56 > 0:10:58Right. I put them in the fridge.
0:11:04 > 0:11:07Oh, no, come on!
0:11:07 > 0:11:12Comic Relief bakers, that's five minutes to go. Five minutes.
0:11:12 > 0:11:14What I really need is a silicone gun,
0:11:14 > 0:11:18like when I'm doing the sealant in the bathroom. I can do that.
0:11:18 > 0:11:20This is just unbelievable.
0:11:20 > 0:11:23See, this is the bit you shouldn't rush.
0:11:23 > 0:11:27I mean, some people bungee jump for an adrenaline rush.
0:11:27 > 0:11:30Try baking some biscuits on a television under pressure,
0:11:30 > 0:11:31that'll sort you out.
0:11:38 > 0:11:42Oh, no! It's so runny, it's breaching the dam.
0:11:42 > 0:11:44- Oh, no! No, that stopped. Stop!- Stop! Stop!- Stop!
0:11:44 > 0:11:47- Stop! Stop! Stop!- OK, I'm going to flood with a spoon.
0:11:47 > 0:11:51I've never done this before, it's very unorthodox but I just, I just love...
0:11:51 > 0:11:54I love doing things in a kind of crazy-like way.
0:11:54 > 0:11:58Maverick baker, just throwing out the rule book, just going crackers.
0:12:00 > 0:12:03I'm just trying to hide all the dodgy ones at the bottom
0:12:03 > 0:12:04and be like a pile.
0:12:09 > 0:12:11Beautiful. Beautiful!
0:12:13 > 0:12:15I think that's right.
0:12:19 > 0:12:23Comic Relief bakers, your time is up. Duncan, stop piping, please.
0:12:23 > 0:12:26No. I've stopped, I've stopped, I've stopped!
0:12:46 > 0:12:49Warwick, they've kept a perfect shape
0:12:49 > 0:12:51and you've got a very even bake.
0:12:51 > 0:12:54What sort of finish are you looking at? What sort of bite?
0:12:54 > 0:12:59I was going for a kind of a crunchy bite,
0:12:59 > 0:13:01but then once you get it in, it's moist.
0:13:01 > 0:13:05- Crunchy, yet moist?- You've nailed that, mate.- I've nailed that, haven't I? Thank you.
0:13:09 > 0:13:14Ooh! Ooh, it's a... it has a little bit of a problem.
0:13:14 > 0:13:16Right, it's a bit runny. I accept that.
0:13:16 > 0:13:19- A little bit runny. - Wipe it on my apron if you want.
0:13:19 > 0:13:22Yes, that would be good, just sort of here. That's right.
0:13:22 > 0:13:25Nice thin bake. I mean, the cinnamon gives it its colour.
0:13:25 > 0:13:29I think the overall look of the biscuits is terrible.
0:13:29 > 0:13:32I think the flavour has got too much cinnamon in for me.
0:13:32 > 0:13:34You want a punchy biscuit?
0:13:34 > 0:13:35Yeah, but...
0:13:35 > 0:13:38the look of that punches you before you've actually even eaten it.
0:13:38 > 0:13:41- OK.- The bake's OK, though, it's got a great texture.
0:13:48 > 0:13:50They're beautifully cut out, they're the same thickness...
0:13:50 > 0:13:54- and I quite like this fried egg on top.- Thank you.
0:13:54 > 0:13:57I think that the overall flavour isn't bad.
0:13:57 > 0:13:59- The texture is appalling... - Is it really bad?
0:13:59 > 0:14:01..Because you've worked that thing to death
0:14:01 > 0:14:03and so when you bite it, you sort of...
0:14:03 > 0:14:06it bends and then it snaps and to be honest the...
0:14:06 > 0:14:10it's like a rubber ball, they probably would bounce.
0:14:16 > 0:14:18I love the idea that you've been totally original.
0:14:18 > 0:14:24I have never seen biscuits cut with a template to be an ice cream cone.
0:14:24 > 0:14:25I love the finish.
0:14:25 > 0:14:29OK, the trellis isn't perfect but I think that's rather nice.
0:14:29 > 0:14:32I think the bake is a bit inconsistent
0:14:32 > 0:14:34because you've got your burnt ones as well.
0:14:34 > 0:14:38The actual flavour is fantastic. The texture of those are excellent.
0:14:38 > 0:14:43- Good.- Thanks, Duncan. - Well done, Duncan. Delicious!
0:14:49 > 0:14:53Paul's comments were a bit deep. It's for Comic Relief, mate.
0:14:53 > 0:14:55Relax!
0:14:55 > 0:14:57I think their criticism was fair,
0:14:57 > 0:14:59but that doesn't mean I wanted to hear it.
0:14:59 > 0:15:01I was looking for something that I could take away
0:15:01 > 0:15:03and build on rather than knocking me down.
0:15:03 > 0:15:07He said, I "nailed it". That's good isn't it? That IS good.
0:15:07 > 0:15:09It's not a very sort of...
0:15:09 > 0:15:11baking term though is it, really?
0:15:11 > 0:15:13But I'll take it as a compliment.
0:15:13 > 0:15:16I want cooking and baking to be part of my life now.
0:15:16 > 0:15:18I think the next Bannatyne books on baking
0:15:18 > 0:15:21and cooking are going to be, you know, worldwide.
0:15:21 > 0:15:22HE LAUGHS
0:15:25 > 0:15:28'The next test for Duncan, Andy, Simon and Warwick
0:15:28 > 0:15:31'is the surprise recipe of the Technical Challenge.'
0:15:33 > 0:15:35OK, bakers.
0:15:35 > 0:15:40This is the challenge that often has you bakers quaking in your boots
0:15:40 > 0:15:44because you simply do not know what we're about to hit you
0:15:44 > 0:15:47in the face with like a big comedy custard pie.
0:15:47 > 0:15:50Now, you probably know this but we like to judge this blind,
0:15:50 > 0:15:55so Paul and Mary, please vacate the tent, you pair of little cupcakes.
0:15:55 > 0:15:57LAUGHTER
0:15:57 > 0:15:59We'll see them shortly.
0:15:59 > 0:16:05So, bakers, what we're asking you to do today is a true British classic.
0:16:05 > 0:16:10We'd like you please to bake and present a family-sized
0:16:10 > 0:16:12Bakewell tart.
0:16:12 > 0:16:13HE LAUGHS
0:16:14 > 0:16:17So you've got 2½ hours and I'll leave you with
0:16:17 > 0:16:22the words, "On your marks, get set, bake for Comic Relief."
0:16:25 > 0:16:27'All four have the same recipe and ingredients
0:16:27 > 0:16:30'and all four are fledgling pastry makers.'
0:16:34 > 0:16:38This seems extremely complicated. Can't we make something very simple?
0:16:43 > 0:16:47Well, Mary, the classic Bakewell tart.
0:16:47 > 0:16:49Most of them would have eaten it,
0:16:49 > 0:16:52but I shouldn't think there's one that has made it.
0:16:52 > 0:16:54First of all, they've got to make shortcrust pastry
0:16:54 > 0:16:57and they spread the raspberry jam evenly across the bottom
0:16:57 > 0:17:00and let's hope they've made the pastry well
0:17:00 > 0:17:04because if there's any cracks in it, the liquid will pour out.
0:17:04 > 0:17:07Then they have to bake that to be that lovely colour,
0:17:07 > 0:17:09not too dark, not too light.
0:17:12 > 0:17:16- That really is something else, isn't it?- It's delicious.
0:17:16 > 0:17:18I think they'll find it rather difficult.
0:17:18 > 0:17:22I agree. They've probably never even heard of frangipane before.
0:17:22 > 0:17:26'The starting point of a Bakewell tart is making the thin pastry case.'
0:17:31 > 0:17:33Right, now I'm mixing the flour
0:17:33 > 0:17:37and butter with my fingers to create a consistency of fine breadcrumbs.
0:17:39 > 0:17:42Seems to be taking quite a long time, but I think I'm doing it right.
0:17:45 > 0:17:47It was only a little bit of water, wasn't it?
0:17:47 > 0:17:51Two to three tablespoons, because if you do too much...
0:17:51 > 0:17:52you're in a mess.
0:17:56 > 0:17:58OK, here we go. The moment of truth.
0:18:00 > 0:18:04- Does it look like this? - No, I don't think so.
0:18:08 > 0:18:11I'm going to just do a couple of more rolls
0:18:11 > 0:18:13because I'm getting nice and thin now.
0:18:15 > 0:18:17I've now got to line the pastry case.
0:18:20 > 0:18:22I think I do it like this.
0:18:24 > 0:18:27I mean, it's OK saying, "Use to line the flan tin".
0:18:27 > 0:18:31How do you get this into the flan tin? I take it it's something like this.
0:18:31 > 0:18:33Oh, it's very delicate.
0:18:43 > 0:18:47Back of hands, lay it in.
0:18:50 > 0:18:53Settle it in. Settle it in.
0:18:53 > 0:18:55Settle it in. Tease it.
0:18:55 > 0:18:58Coax it. It's your friend.
0:18:58 > 0:19:00All right, OK, so I'm going to do my favourite bit now.
0:19:00 > 0:19:03You're supposed to pick it up and look all chef...Oh, my God!
0:19:03 > 0:19:06Nobody told me the bottom of this thing came out!
0:19:07 > 0:19:11All right, you can't trick me. I'm going to just carry on...
0:19:11 > 0:19:12regardless.
0:19:12 > 0:19:14OK, here goes.
0:19:14 > 0:19:18Slicing. So I'm letting the tin just slice through this now.
0:19:21 > 0:19:26Ha-ha, look at that... like whipping a dress off a dancer.
0:19:26 > 0:19:28I mean, I don't know why I...
0:19:28 > 0:19:31that's a weird analogy to give, look at that. I'm happy with that.
0:19:31 > 0:19:33Then it says, "Chill for 30 minutes".
0:19:33 > 0:19:37I presume that's the pastry and not me.
0:19:41 > 0:19:42OK.
0:19:44 > 0:19:49'For Duncan, the next instruction is more than a little baffling.'
0:19:49 > 0:19:53"Bake blind in oven". "Bake blind"! What does that mean?
0:19:53 > 0:19:57"Line the pastry case with foil".
0:19:58 > 0:19:59What do you mean by "foil"?
0:20:03 > 0:20:04Tin foil?
0:20:05 > 0:20:08"Bake blind". What does that mean?
0:20:08 > 0:20:09- I imagine...- Close your eyes?
0:20:09 > 0:20:11..You close your eyes and you don't look.
0:20:11 > 0:20:15See, I know what that means, "baking blind."
0:20:15 > 0:20:17You bake it without any filling in it.
0:20:17 > 0:20:19It seals the pastry ,you see, otherwise
0:20:19 > 0:20:23if you put all the goopy stuff on top, the pastry can't cook.
0:20:23 > 0:20:26- He's just chatting away, look. - Yeah, because he's relaxed, he's confident,
0:20:26 > 0:20:28he knows what he's doing as well, you know?
0:20:28 > 0:20:31At the top it says, "No conferring with the other bakers
0:20:31 > 0:20:34"during this challenge" but what fun would that be?
0:20:34 > 0:20:37"No conferring with the other bakers during this challenge"?!
0:20:37 > 0:20:39Will you stop conferring with me?
0:20:42 > 0:20:45Please, magic beans, do your job.
0:20:50 > 0:20:55- Is this more stressful than acting? - It's far more stressful, yeah.
0:20:55 > 0:20:58Is it? I would be more afraid of the Berry.
0:20:58 > 0:21:01I think behind those...kittenish...
0:21:01 > 0:21:03I see her and she gives me a little wink and it's lovely.
0:21:03 > 0:21:06- Does she?!- Oh, yeah. I've got a good relationship there.
0:21:06 > 0:21:10- All right, what's going on? - I don't know, but I'm going with it for the advantage of this,
0:21:10 > 0:21:13that's fine. If it costs me a meal further down the road, that's fine.
0:21:13 > 0:21:17Was it a long, languorous or was it a bit cursory?
0:21:17 > 0:21:20It was a, it was a kind of a...
0:21:20 > 0:21:21- Ooh!- ..Like that.
0:21:21 > 0:21:24- With a smile?- Yeah, there was a little glint there. Yeah.
0:21:24 > 0:21:27- I think you're in there, Warwick. - Just a long... what's a long wink?
0:21:27 > 0:21:30- Well...- That's a twitch. That wasn't what it...
0:21:30 > 0:21:33- she's not got a twitch. - No, it's, it's more of a...
0:21:33 > 0:21:34Oh, I don't want one of them!
0:21:37 > 0:21:41Bakers, you're halfway through your Technical Challenge.
0:21:41 > 0:21:43Halfway through.
0:21:45 > 0:21:49I've got a lot going on here on this side, that's quite raised
0:21:49 > 0:21:54but this side here, it's actually a lot shorter, so when I put the centre bit in,
0:21:54 > 0:21:58the problem is, if it rises or whatever, it might spill over.
0:22:01 > 0:22:03COUNTER BEEPS
0:22:03 > 0:22:05Another five minutes.
0:22:05 > 0:22:08'The ground almonds, butter, sugar and eggs of a frangipane
0:22:08 > 0:22:12'should be heated until it's thick but runny enough to pour.'
0:22:12 > 0:22:18To be honest, I haven't got a clue but I imagine, yes, I could probably
0:22:18 > 0:22:22over-mix it, add air bubbles into it or something, so it's mixed,
0:22:22 > 0:22:25I should have the confidence just to leave it, I suppose.
0:22:29 > 0:22:31One tablespoon of raspberry jam seems...
0:22:32 > 0:22:36doesn't seem adequate to me...
0:22:36 > 0:22:39but I think will stick with the instructions.
0:22:39 > 0:22:42I would normally have just put half a tin in, I would have thought.
0:22:48 > 0:22:52I'd go for slightly more jam, to be honest but...
0:22:52 > 0:22:54again, Mary knows what this should look like,
0:22:54 > 0:22:58if she cuts a cross section of this and the jam's too thick,
0:22:58 > 0:23:00she'll know that that's not what it should look like.
0:23:09 > 0:23:11I just hope I've put the right amount in,
0:23:11 > 0:23:13cos you kind of want that to come through.
0:23:17 > 0:23:21'Getting the right ratio of filling to pastry base is crucial.'
0:23:21 > 0:23:24It feels like there's too much of it, as well.
0:23:24 > 0:23:27Oh, of course, the risk is all of the jam underneath
0:23:27 > 0:23:29will have just been...
0:23:29 > 0:23:32pushed to one side. Oh, my goodness, what have I done?!
0:23:34 > 0:23:39Trying to cover all the corners but I don't want to put too much on this side
0:23:39 > 0:23:41because I know it's going to spread
0:23:41 > 0:23:46so I'm trying to compensate for the fact that I've got quite a shallow base. Right. There we go.
0:23:46 > 0:23:49Sprinkle over the flaked almonds.
0:23:53 > 0:23:55Seems a lot of almonds.
0:23:59 > 0:24:01"Bake well," sweet tart.
0:24:03 > 0:24:05Go on, in you go.
0:24:05 > 0:24:07Don't drop it.
0:24:11 > 0:24:14HE GROANS
0:24:15 > 0:24:17Settling nicely.
0:24:28 > 0:24:30TIMER BEEPS
0:24:33 > 0:24:35Bake for about 35...oh, bugger!
0:24:37 > 0:24:38No almonds.
0:24:38 > 0:24:41- HE GIGGLES - Oh, dear.
0:24:43 > 0:24:46See, how ever careful you are... ow!
0:24:47 > 0:24:50You're always doing something wrong in cooking.
0:24:55 > 0:24:57See, I don't know whether...
0:24:57 > 0:24:59I feel like I'm starting to do crazy paving here with this.
0:24:59 > 0:25:02I don't know whether you should be this precise or just chuck it on.
0:25:04 > 0:25:06Anyone got any tweezers?
0:25:10 > 0:25:13'Having never made a Bakewell tart before, all four of them are
0:25:13 > 0:25:17'relying on gut instinct to tell when it's perfectly baked.'
0:25:17 > 0:25:19Is that supposed to be soft?
0:25:19 > 0:25:21How long has it been for? 35?
0:25:21 > 0:25:24- Yeah.- What's the Bannatyne waters telling you to do?
0:25:24 > 0:25:26- Put it back in.- Put it back in, OK.
0:25:27 > 0:25:31- How long for?- I've no idea.
0:25:31 > 0:25:36Oh, look at that. See how easy it comes out? Oh, no!
0:25:38 > 0:25:40It was all going so well.
0:25:40 > 0:25:42Comic Relief bakers,
0:25:42 > 0:25:46you have five minutes left in the land of Bakewell.
0:25:46 > 0:25:48Five minutes.
0:25:48 > 0:25:50OK, the moment of truth for me.
0:25:54 > 0:25:58Oh, it's looking possible... don't drop it. Don't drop it.
0:26:01 > 0:26:03Pretty good.
0:26:03 > 0:26:07Ooh! Oh, I think that looks a bit Bakewelly.
0:26:07 > 0:26:12Generally...it makes you salivate, looking at that.
0:26:12 > 0:26:14Relax. Relax. Relax. Relax.
0:26:14 > 0:26:17Relax. Relax. Relax.
0:26:17 > 0:26:20I don't know what it's like in the middle, but it looks evenly brown.
0:26:20 > 0:26:23I'm quite happy with that.
0:26:23 > 0:26:26"Once the tart has exited the oven, pipe the icing over the top,
0:26:26 > 0:26:28"giving an informal zigzag effect".
0:26:34 > 0:26:36Informal zigzag.
0:26:36 > 0:26:37Informal zigzag.
0:26:40 > 0:26:42This is ridiculous, though, isn't it?
0:26:54 > 0:26:56Leave it alone now, Davis.
0:26:56 > 0:26:57Leave it alone.
0:26:57 > 0:27:00I probably shouldn't have done that extra bit.
0:27:00 > 0:27:01Think I've ruined it.
0:27:04 > 0:27:08- Do you know what shape you're going to do?- Can I use your hand?- Yes.
0:27:08 > 0:27:09How does that feel?
0:27:09 > 0:27:11Ooh, it's rather cool.
0:27:11 > 0:27:13Shall I... can I go up your sleeve?
0:27:13 > 0:27:16- I feel quite stressed at this moment.- Do you?- Yeah, I really do.
0:27:16 > 0:27:19- Do you?- Yeah, I'm about to ice a Bakewell tart.
0:27:19 > 0:27:21It's good.
0:27:21 > 0:27:22Ah! It's going off the edge.
0:27:22 > 0:27:25- No, it's all right.- Yeah?
0:27:25 > 0:27:26- Oceania.- I'm running out.
0:27:26 > 0:27:29Oh, my God! Am I going to make it? Cos I'm running out of icing,
0:27:29 > 0:27:32I'm getting to the end of the bag. This is potential for disaster.
0:27:32 > 0:27:34I've got some on my hand, don't worry.
0:27:34 > 0:27:37- Can I put it back in the bag? - You can always scrape it off...
0:27:37 > 0:27:38Ooh!
0:27:38 > 0:27:39- But it's...- No, no.
0:27:39 > 0:27:41More should be done, surely.
0:27:41 > 0:27:43No, no, no. More is not more.
0:27:43 > 0:27:46- Less is more.- Don't you feel there's a bit of icing lacking on the front?
0:27:46 > 0:27:48- Stop it!- OK.- Stop.
0:27:48 > 0:27:50Do you want me to ice your other hand?
0:27:52 > 0:27:56OK, Comic Relief bakers, that's one minute left.
0:27:56 > 0:27:58One minute left on these Bakewells.
0:28:00 > 0:28:01Whoa!
0:28:07 > 0:28:09Oh, God!
0:28:13 > 0:28:14Rrrgh!
0:28:25 > 0:28:26Voila!
0:28:27 > 0:28:29OK, bakers, that's it.
0:28:29 > 0:28:31Time, please, to come to the gingham altar
0:28:31 > 0:28:34and place your tart in front of your photograph. Thank you.
0:28:47 > 0:28:51Wow! You're supposed to have not ever done anything like this,
0:28:51 > 0:28:54you're amateurs. Well done.
0:28:54 > 0:28:57Right. We'll start with this one. If I try and...
0:29:03 > 0:29:05See that, Mary?
0:29:05 > 0:29:07I think that's jolly good.
0:29:07 > 0:29:09It really is.
0:29:09 > 0:29:13Let's cut into this. It actually looks quite nice.
0:29:13 > 0:29:15The pastry's good, it's nice and thin,
0:29:15 > 0:29:17there's a good layer of jam which has all come to the side
0:29:17 > 0:29:20but it needed to be smoothed out a bit in the middle.
0:29:22 > 0:29:27I think the pastry is beautifully done, it's very thin.
0:29:27 > 0:29:30The flavours are excellent. That's a nice one, that one.
0:29:30 > 0:29:34Let's have a look at this one. I like that effect on the top.
0:29:34 > 0:29:36Hmm. Higgledy-piggledy, I'd call it.
0:29:36 > 0:29:38LAUGHTER
0:29:40 > 0:29:43Good bake underneath, although...
0:29:44 > 0:29:46..the pastry has split on the side, see?
0:29:48 > 0:29:51Hmm, but it's held together and it hasn't dripped out.
0:29:51 > 0:29:54This has got a nicer layer of frangipane in this one.
0:30:01 > 0:30:03It's a very good pastry.
0:30:03 > 0:30:05Good filling.
0:30:05 > 0:30:06It is a little broken,
0:30:06 > 0:30:10we haven't got a very good finish on the edge of the pastry there.
0:30:10 > 0:30:12This...
0:30:13 > 0:30:15It's nice, it looks quite thin.
0:30:17 > 0:30:20But all the filling's in there
0:30:20 > 0:30:22and it hasn't come over the top.
0:30:22 > 0:30:25It's nice, neat, thin pastry.
0:30:25 > 0:30:26That's nice and thin.
0:30:27 > 0:30:29That tastes absolutely lovely.
0:30:29 > 0:30:31Very good pastry all the way around the outside.
0:30:31 > 0:30:34You can see they're serrated on the ends
0:30:34 > 0:30:36whereas these, they've lost it slightly.
0:30:36 > 0:30:39- This has been filled perfectly. - Absolutely perfectly.
0:30:39 > 0:30:42All right, let's move on to the last one, shall we?
0:30:42 > 0:30:45Now, this one's had a few issues here, the cracking on the top.
0:30:45 > 0:30:47Have you heard about issues before?
0:30:49 > 0:30:51Good bake.
0:30:51 > 0:30:53Not very even. It's spilled out.
0:30:53 > 0:30:56See the jam spilling out around the side there, Mary?
0:30:56 > 0:30:58Not as much filling in this one...
0:30:59 > 0:31:01..but...
0:31:01 > 0:31:03very crispy base, very thin.
0:31:03 > 0:31:07Can you see it's got a rather thicker layer of jam
0:31:07 > 0:31:10and that's why, if jam bubbles out over the side,
0:31:10 > 0:31:12it sticks to the edge of the pastry.
0:31:12 > 0:31:14More like jam tart than almond.
0:31:14 > 0:31:17- Oh, that's nice.- But overall, actually, I'm impressed.
0:31:17 > 0:31:20- Congratulations. Well done. - Yeah, I think you've done well.
0:31:23 > 0:31:27Paul and Mary will rank the Bakewell tarts from worst to best.
0:31:27 > 0:31:29It's all part of it, mate.
0:31:31 > 0:31:32In fourth place....
0:31:33 > 0:31:34Hey.
0:31:34 > 0:31:37It's just flowing over a little bit
0:31:37 > 0:31:40and the jam also has bubbled through.
0:31:40 > 0:31:43Number three is this one.
0:31:44 > 0:31:46It was a great pastry and a good eat
0:31:46 > 0:31:48but that pastry was just a little bit too thick.
0:31:48 > 0:31:50So number two is here.
0:31:51 > 0:31:53- Whose is this one?- Mine.
0:31:53 > 0:31:55It was a lovely flavour.
0:31:55 > 0:32:00It's a little bit thinner and it was a little bit over-baked on the side.
0:32:00 > 0:32:02So it obviously leaves number one.
0:32:02 > 0:32:04- Warwick.- Thank you.
0:32:04 > 0:32:07Well done indeed. That is a very, very good...
0:32:07 > 0:32:09Really beaut, a real beaut. It is perfection.
0:32:09 > 0:32:10HE MOUTHS
0:32:12 > 0:32:16I thought I made a nice little Bakewell,
0:32:16 > 0:32:18but the judges put me last!
0:32:18 > 0:32:20I would not have said at the beginning of today
0:32:20 > 0:32:22I could have made a Bakewell tart,
0:32:22 > 0:32:24followed the recipe and done it just like that.
0:32:24 > 0:32:26I feel quite buoyed up by that. It was fun to do,
0:32:26 > 0:32:30I enjoyed it and the end result was appreciated, I think.
0:32:30 > 0:32:31It's exciting going in tomorrow
0:32:31 > 0:32:35knowing that I have a kind of a win under my belt, as it were
0:32:35 > 0:32:37but who knows? It's all to play for, I think
0:32:37 > 0:32:39because we're all wanting to win now.
0:32:41 > 0:32:43Now, our four bakers may be in the throes
0:32:43 > 0:32:46of one of the toughest baking battles of their lives
0:32:46 > 0:32:48but the aim is simple -
0:32:48 > 0:32:52to help chance the lives of people in Africa and those here at home
0:32:52 > 0:32:56and this is one of the projects that by getting involved, you can help.
0:33:02 > 0:33:06In Ghana, Comic Relief supports a whole range of projects
0:33:06 > 0:33:08and some of them involve baking
0:33:08 > 0:33:11and I'm here to see how the money you raise is changing lives.
0:33:13 > 0:33:16- Again.- CHILDREN: Qualities of good drinking water...
0:33:16 > 0:33:18Supported by Comic Relief,
0:33:18 > 0:33:22the Grace School in Zuarungu was set up by Afrikids.
0:33:22 > 0:33:24- Five?- Yes!
0:33:24 > 0:33:28They provide vulnerable children from some of the poorest communities
0:33:28 > 0:33:30with an education and a safe place
0:33:30 > 0:33:34from what could be an alternative life on the streets.
0:33:34 > 0:33:36There are kids who have never, there are even adults
0:33:36 > 0:33:38who have never been to school.
0:33:38 > 0:33:40They've never, ever stepped into a classroom.
0:33:41 > 0:33:45So education is seen as one of the alternatives
0:33:45 > 0:33:49out of extreme levels of poverty in our part of the world.
0:33:49 > 0:33:52And no-one knows that better than 14-year-old Maxwell.
0:33:54 > 0:33:56Along with hundreds of children,
0:33:56 > 0:33:59he worked every day at the busy bus depot.
0:33:59 > 0:34:02Many of these children have grown up without guidance or protection
0:34:02 > 0:34:06and the only childhood they have known has been on the streets.
0:34:06 > 0:34:09The children wait in hope of lorries coming in,
0:34:09 > 0:34:12working manual labour unloading their heavy goods
0:34:12 > 0:34:15in a desperate attempt to make a living.
0:34:15 > 0:34:16- It was hard.- Yeah?
0:34:16 > 0:34:18Yeah, I don't also like it.
0:34:18 > 0:34:21- You wouldn't want to work here any more?- No.
0:34:21 > 0:34:23And by night, it's a dangerous place
0:34:23 > 0:34:26for the children who call this place home.
0:34:26 > 0:34:28So where are your parents?
0:34:28 > 0:34:30Upper East.
0:34:30 > 0:34:33- Upper East.- Yeah? Is that far away?
0:34:33 > 0:34:34- Yes.- Yeah.
0:34:34 > 0:34:39So you're here by yourself, on your own?
0:34:39 > 0:34:40- Yes.- Yes.- Yes?
0:34:41 > 0:34:43'Separated from their parents'
0:34:43 > 0:34:47and sleeping in wrecks of cars, old boxes or whatever they can find,
0:34:47 > 0:34:49these children often work overnight,
0:34:49 > 0:34:52making it impossible to get an education.
0:34:52 > 0:34:54But with your help, there is a way out.
0:34:54 > 0:34:56By donating money to Comic Relief
0:34:56 > 0:35:00we can work to get these children off the streets and into school.
0:35:02 > 0:35:03For the lucky ones,
0:35:03 > 0:35:06not only are they learning maths, English and sciences
0:35:06 > 0:35:09but baking is on the curriculum too.
0:35:11 > 0:35:14You can break the eggs here.
0:35:15 > 0:35:16And it's only possible
0:35:16 > 0:35:20because the school has invested in their very first oven.
0:35:21 > 0:35:23This oven is fabulous. They've obviously got
0:35:23 > 0:35:26the little stove there which we've all kind of seen camping,
0:35:26 > 0:35:29that kind of thing, but then there's this box
0:35:29 > 0:35:32where they put the cakes inside and will heat on top
0:35:32 > 0:35:34and they bake cakes that way.
0:35:34 > 0:35:36By going to the Grace School,
0:35:36 > 0:35:39the children have the prospect of a different future.
0:35:41 > 0:35:43It's very inspiring.
0:35:43 > 0:35:46We have kids here who never thought they could be anything
0:35:46 > 0:35:49who now are full of confidence
0:35:49 > 0:35:52and say, "I want to be a nurse, I want to be a doctor".
0:35:53 > 0:35:55The money you gave last Red Nose Day
0:35:55 > 0:36:00has supported these children to get an education, but this year,
0:36:00 > 0:36:04£5 could provide exercise books for five street children,
0:36:04 > 0:36:07giving them one of the essential tools they need
0:36:07 > 0:36:10to go to school. All you have to do is pick up the phone
0:36:10 > 0:36:12and text the word BAKE to 70005.
0:36:12 > 0:36:15Texts cost £5 plus your standard network message charge
0:36:15 > 0:36:18and £5 goes straight to Comic Relief.
0:36:18 > 0:36:22You must be 16 or over, and please ask the bill payer's permission.
0:36:22 > 0:36:25For full terms and conditions and more information,
0:36:25 > 0:36:29go to bbc.co.uk/rednoseday.
0:36:29 > 0:36:31Thank you!
0:36:32 > 0:36:35Every penny really does make a difference.
0:36:40 > 0:36:44For Warwick, Andy, Duncan and Simon, this is the final challenge
0:36:44 > 0:36:47and it's all about the showmanship.
0:36:50 > 0:36:52You all came back. It's a good sign.
0:36:52 > 0:36:55Now, I'm not going to lie to you.
0:36:55 > 0:36:56This is the biggie, OK?
0:36:56 > 0:36:59This is the Showstopper Challenge,
0:36:59 > 0:37:04after which one of you will be able to claim the illustrious title
0:37:04 > 0:37:06"Comic Relief Star Baker."
0:37:06 > 0:37:10Now, for the Showstopper Challenge, Mary and Paul would like you all
0:37:10 > 0:37:16to produce what should be at the centre of any good French spread,
0:37:16 > 0:37:20the gateau, which basically means "cake" in English, obviously,
0:37:20 > 0:37:23but we want to make it sound more sophisticated and difficult anyway.
0:37:23 > 0:37:29Now, this gateau should have at least three layers
0:37:29 > 0:37:30and more important than that,
0:37:30 > 0:37:33it's got to have the wow factor
0:37:33 > 0:37:35or as they say in France, "ze wow facteur".
0:37:35 > 0:37:37LAUGHTER
0:37:37 > 0:37:40You have three-and-a-half hours on this (FRENCH ACCENT) "challenge"
0:37:40 > 0:37:42before you are "juge" by Mary and Paul,
0:37:42 > 0:37:45so on your marks - sur vos marks,
0:37:45 > 0:37:48get set - preparez-vous,
0:37:48 > 0:37:51allez-y - bake.
0:38:02 > 0:38:04A gateau is a bit frightening.
0:38:04 > 0:38:06We're expecting something spectacular.
0:38:06 > 0:38:09It's got to be neat but attractive.
0:38:09 > 0:38:12They've had problems already with icing,
0:38:12 > 0:38:14so let's hope they've mastered it
0:38:14 > 0:38:17and that we're going to get a really good result.
0:38:17 > 0:38:20Simplicity is the key to a great-looking cake.
0:38:20 > 0:38:23Thin lines, maybe a little bit of chocolate on the top,
0:38:23 > 0:38:25don't over-decorate.
0:38:25 > 0:38:27Keep it simple, keep it beautiful
0:38:27 > 0:38:29and I'm sure they'll do well.
0:38:33 > 0:38:35- Hello.- Good morning, Warwick.
0:38:35 > 0:38:37Can you tell us about your showstopper, please?
0:38:37 > 0:38:42It's a lemon sponge topped with a mascarpone cream,
0:38:42 > 0:38:44a mixture of blackberries and raspberries
0:38:44 > 0:38:47with some chocolate sort of decorative features
0:38:47 > 0:38:48which I'm going to experiment with.
0:38:48 > 0:38:50Warwick is giving his gateau height
0:38:50 > 0:38:54by stacking it with three individual baked sponges.
0:38:54 > 0:38:56So mascarpone is very, very thick
0:38:56 > 0:38:59so your clever idea to put some of the puree in.
0:38:59 > 0:39:01That'll run it down and it will spread better.
0:39:01 > 0:39:04- Exactly.- That's a good idea. - Are you going to ripple it as well?
0:39:04 > 0:39:08Ripple it? Is that a technical term that I don't understand?
0:39:08 > 0:39:10Rippling, basically you can sort of draw a knife through
0:39:10 > 0:39:12if you're going to add puree to it
0:39:12 > 0:39:15and it'll sort of have lines of the puree through it as well.
0:39:15 > 0:39:17So you're pushing the boat out.
0:39:17 > 0:39:19Yeah. Well, it's got to be a showstopper.
0:39:19 > 0:39:21It's all very well it being a gobstopper
0:39:21 > 0:39:24- but it has to be a showstopper too. - Good luck, mate.- Thank you.
0:39:29 > 0:39:33So I'm making a choccie, chocolate gateau.
0:39:33 > 0:39:34A very chocolate gateau.
0:39:34 > 0:39:40I did start calling it a Jakey Cakey Bakey in honour of my son.
0:39:40 > 0:39:43Simon's gateau of three layers of chocolate sponges,
0:39:43 > 0:39:46filled and covered with chocolate orange ganache,
0:39:46 > 0:39:48has yet to be made successfully.
0:39:48 > 0:39:51What temperature are you doing? How long do you think it will be?
0:39:51 > 0:39:53Well, it's supposed to be in for an hour and a half
0:39:53 > 0:39:56but if I put it in for an hour and a half, I'm going to run out of time
0:39:56 > 0:39:58so I adjusted the...
0:39:58 > 0:40:00I raised temperature, decreased time.
0:40:00 > 0:40:03I know that's not ideal
0:40:03 > 0:40:07but I have to fit in with the time constraints, frankly, imposed on me.
0:40:07 > 0:40:10- You've upped the temperature of the oven to cook it.- Yeah.- OK.
0:40:10 > 0:40:11Good luck with them, anyway.
0:40:16 > 0:40:18Today I'm going to be making a...
0:40:18 > 0:40:19I guess a summer fruits gateau
0:40:19 > 0:40:22but as we're going with the whole French theme,
0:40:22 > 0:40:24it's going to be called a gateau a la Andre.
0:40:24 > 0:40:27To ensure he can taste his showstopper,
0:40:27 > 0:40:32Andy's three-layered orange flavoured gateau is made with a fatless sponge.
0:40:32 > 0:40:34To give it rise, he's whisking his eggs
0:40:34 > 0:40:37until they are twice the size.
0:40:37 > 0:40:40When I did this at home, I was using a whisk with my hands
0:40:40 > 0:40:42and I just couldn't get this amount of volume
0:40:42 > 0:40:45and I think that's why my sponge was really, really hard.
0:40:45 > 0:40:47I didn't think I'd put enough, as much air into it.
0:40:47 > 0:40:50You know what? look at this, this is looking good.
0:40:52 > 0:40:55Andy's not the only one attempting this tricky little sponge.
0:40:55 > 0:40:58I've made this cake three times now. It's been very successful.
0:40:58 > 0:41:00Everybody loves it. Everyone loves my cakes.
0:41:00 > 0:41:04If the judges don't love it, there's summat seriously wrong with them.
0:41:05 > 0:41:08Yet again, Duncan's being ambitious.
0:41:08 > 0:41:12He's making a large four-layered chocolate gateau with eight eggs.
0:41:12 > 0:41:15It'll be covered with chocolate ganache
0:41:15 > 0:41:17and piped with buttercream rosettes.
0:41:17 > 0:41:20So in the bowl, you've started off by whisking the eggs?
0:41:20 > 0:41:22Eggs. Yep. They're nice and fluffy
0:41:22 > 0:41:23and then I've added the cocoa
0:41:23 > 0:41:26and it doesn't seem to be going right for some reason.
0:41:26 > 0:41:28It's not looking as good as what I expected it to look.
0:41:28 > 0:41:31- I don't know if I've done something wrong.- It looks very wet.
0:41:31 > 0:41:33Looking at your whisk here,
0:41:33 > 0:41:38I think maybe you didn't get the egg to a nice fluffy consistency
0:41:38 > 0:41:40before you added the cocoa.
0:41:40 > 0:41:41So shall I start again?
0:41:41 > 0:41:44- I would.- I would.- OK. Thank you.
0:41:48 > 0:41:51I've never had a problem with this before.
0:41:58 > 0:42:02I'm happy with that now. I think that's just wonderful.
0:42:02 > 0:42:03Having said to him,
0:42:03 > 0:42:09"You need to whisk on fast speed", he didn't do that the second time.
0:42:09 > 0:42:14It isn't to full volume. He won't get a light sponge. He's in trouble.
0:42:24 > 0:42:26Do your best.
0:42:27 > 0:42:30One at the top.
0:42:30 > 0:42:33There, there. Bake...bake well.
0:42:37 > 0:42:39I forgot to put the oranges in. Arh!
0:42:45 > 0:42:47Just about to make my sponge,
0:42:47 > 0:42:51last minute, I forgot to put my orange rind in.
0:42:51 > 0:42:55I should have mixed this all in with that, really.
0:42:55 > 0:42:58Either I empty this out or start again. I don't like...ah...
0:42:58 > 0:43:02I don't like starting again but, ah...it's just one of those things.
0:43:02 > 0:43:05I think this might be fine, this might actually be fine.
0:43:10 > 0:43:12Have you just built all the air out of it
0:43:12 > 0:43:14and now you're just destroying it?
0:43:14 > 0:43:16You had to come at the wrong time, didn't you?
0:43:16 > 0:43:19- Well, it's just, you've whisked up the egg...- I know.
0:43:19 > 0:43:21..you've got the whole thing and then you've gone like that
0:43:21 > 0:43:24and dropped all the air out of it. Just be careful, fold it rather than, you know...
0:43:24 > 0:43:26- Massively whisk it. - ..doing that, yeah.- Phew!
0:43:26 > 0:43:29You came at the wrong time there. You guys were just looming
0:43:29 > 0:43:32for my mistake, weren't you? Go away. Not now. Not now.
0:43:39 > 0:43:42One of the key ingredients of a delicious gateau
0:43:42 > 0:43:44is its decadent filling.
0:43:46 > 0:43:47Tastes so nice.
0:43:49 > 0:43:53Look at that. I mean, this is incredible.
0:43:53 > 0:43:56You could Artex a ceiling with this stuff.
0:43:56 > 0:43:57Wow.
0:43:57 > 0:44:02Man alive. This stuff's like, got a life of its own. Look at that.
0:44:02 > 0:44:04You can pick the bowl up with it.
0:44:06 > 0:44:08Oh, my God.
0:44:08 > 0:44:10Look at this!
0:44:12 > 0:44:16Is that what frosting should look like? I don't know.
0:44:16 > 0:44:18Oh. This is stressful.
0:44:20 > 0:44:24- What are you doing there, luv? - I've left this to boil earlier,
0:44:24 > 0:44:26before I started making my other cake and it's actually...
0:44:26 > 0:44:29- Here's one I boiled earlier. See what I did?- Here's one I made earlier!
0:44:29 > 0:44:31- Or here's one I baked earlier. - Yeah, man.
0:44:31 > 0:44:33This is where we're going with this. I know what you're doing.
0:44:33 > 0:44:37- I've got to ask you, Andy...- Uh-huh. - Who is your favourite ever Blue Peter presenter,
0:44:37 > 0:44:40- obviously apart from your good self? - Don't ever put me in that position.
0:44:40 > 0:44:42- Please. Please!- You can't do this to me, because, like,
0:44:42 > 0:44:45there's another 32, 33 presenters that might be offended by this.
0:44:45 > 0:44:50Singleton, Groom, Judd, Duncan, Sundin, Heath.
0:44:50 > 0:44:53All right. I do like John Noakes.
0:44:53 > 0:44:56- Noakes was brave... - Yeah. Nelson's Column.
0:44:56 > 0:44:58..to the point of almost, you know, Nelson's Column, mate.
0:44:58 > 0:45:01- No, no harness!- He is a bit crazy. - I know.- This custard...
0:45:01 > 0:45:02AS NOAKES: Come on, Andy.
0:45:02 > 0:45:05This cust... is that John Noakes? Is that John Noakes?
0:45:05 > 0:45:09AS NOAKES: I'm halfway up Nelson's Column. I've got no harness.
0:45:13 > 0:45:18Comic Relief bakers, you have got 30 minutes left on your gateau.
0:45:21 > 0:45:23Look at that. They're rising so much,
0:45:23 > 0:45:25they're almost touching the shelf above.
0:45:25 > 0:45:27I really am going to need the ladder
0:45:27 > 0:45:30and scaffolding to put this thing together. Look at it.
0:45:30 > 0:45:34This is the critical period for me. Keep an eye on the cakes.
0:45:34 > 0:45:36Owhh, ha-ha!
0:45:41 > 0:45:43There, see? Perfect.
0:45:47 > 0:45:51I'm feeling very confident now, yeah. That is lovely now.
0:45:52 > 0:45:57- Are these the sponges? - Yeah.- Yeah. Yeah.
0:45:57 > 0:46:00(They look like chocolate berets.)
0:46:00 > 0:46:05(I don't think I dare tell him that though. I'm a bit scared.)
0:46:05 > 0:46:08- These look...the sponges are a great colour, Duncan.- Yeah.
0:46:08 > 0:46:10They're a little bit on the flat side, possibly?
0:46:10 > 0:46:13Not when it's assembled they're not, no.
0:46:14 > 0:46:16- They're a bit like chocolate berets.- Yeah?
0:46:16 > 0:46:20I think there's a business idea to be had in a chocolate beret...
0:46:20 > 0:46:22..wear it and eat it.
0:46:22 > 0:46:26HURRIEDLY: I'm going to leave you actually. See you in a bit, Duncan.
0:46:26 > 0:46:28To finish in time,
0:46:28 > 0:46:31Simon has decided to increase the temperature of his oven.
0:46:31 > 0:46:34See what the damage is?
0:46:34 > 0:46:38It's a bit burnt around the top and the edges.
0:46:38 > 0:46:41I'm going to put this outside to cool down for a few minutes.
0:46:41 > 0:46:45Hopefully, outside the cooling breeze will help it to
0:46:45 > 0:46:47cool down faster, essentially.
0:46:57 > 0:46:59OK, so, I'm going to leave those there
0:46:59 > 0:47:04to cool down for a bit longer and then I'll try and get a sander
0:47:04 > 0:47:08or something, to make them look more acceptable.
0:47:14 > 0:47:18The structure of a gateau depends on even layers.
0:47:18 > 0:47:21OK, let's just go for broke.
0:47:21 > 0:47:24- Don't say the word "broke", mate, please.- All right.
0:47:24 > 0:47:27Are we in? I can't see if I'm in.
0:47:27 > 0:47:29I don't know if I'm in.
0:47:29 > 0:47:33I don't know about that action, Andy, that worries me a bit, luv.
0:47:33 > 0:47:35Do you know what, this isn't working.
0:47:35 > 0:47:38This isn't working at all, is it? Have you got a bread knife? OK.
0:47:38 > 0:47:40Simple.
0:47:40 > 0:47:43See I think that serrated edge really helps it.
0:47:43 > 0:47:46- You've got more control, haven't you, with a knife?- Way more control.
0:47:46 > 0:47:50- You're just levelling this right? - Yeah.- Yeah.
0:47:51 > 0:47:53OK, that's good. That's OK.
0:47:53 > 0:47:58Because this is sunken at the top, it's very hard to get a level cut.
0:47:58 > 0:48:00I'd...oh...hmm.
0:48:00 > 0:48:03- Just don't do that, hmm.- Sorry. Sorry. I'm sorry. Sorry.
0:48:03 > 0:48:09You keep doing that, hmm. And like... I know... it's over for me.
0:48:12 > 0:48:16Mate, are they burnt? No. No, not at all.
0:48:16 > 0:48:18What do you mean?
0:48:18 > 0:48:20OK.
0:48:20 > 0:48:24So, let's see how it works. Ah, beautiful.
0:48:24 > 0:48:25- That's good.- Beautiful.
0:48:25 > 0:48:28- You see? You see how the... - Yeah, man. You're on to something.
0:48:28 > 0:48:32- Just that dark, just get the dark chocolate off the edge there. - Yeah. yeah, yeah.
0:48:32 > 0:48:33So just gently shaving it.
0:48:33 > 0:48:35Smells a bit burnt, mate, not going to lie...
0:48:35 > 0:48:39- What, what's that...- But that's good. It's all coming off. - What's that word you used? Burnt?
0:48:39 > 0:48:44Right, now I'm going to start the construction of the whole thing now.
0:48:54 > 0:48:57So, erm...do you think that's enough cream?
0:49:02 > 0:49:06It's all about ratios in a gateau, isn't it? This is tough.
0:49:13 > 0:49:17Try and drizzle it into these little channels here.
0:49:38 > 0:49:41That's the top of the cake. So, we've got three layers at least.
0:49:41 > 0:49:44Have I finished this layer?
0:49:44 > 0:49:47That's the question.
0:49:47 > 0:49:50This is agonising.
0:49:59 > 0:50:04Arghh! OK, it's time to panic now.
0:50:06 > 0:50:08Drum roll, please.
0:50:12 > 0:50:17Comic Relief bakers, you've got ten minutes left on your gateau.
0:50:17 > 0:50:18Ten minutes left.
0:50:18 > 0:50:23Ten minutes left, OK. OK, we can do this. OK.
0:50:33 > 0:50:36Just trying to salvage something here.
0:50:48 > 0:50:52Should you make this smooth? What should this look like?
0:51:34 > 0:51:37Comic Relief bakers, that is it.
0:51:37 > 0:51:41I'm afraid you have to step away from your gateau.
0:51:41 > 0:51:45C'est fini. C'est completement. Owf, aff, eeff! Fini.
0:52:12 > 0:52:16Well, Warwick, we have a positive castle here.
0:52:16 > 0:52:18It looks good, doesn't it?
0:52:18 > 0:52:20I think the top what you've done here is...
0:52:20 > 0:52:23I like that. I like the colours, I like the way it's been laid out.
0:52:23 > 0:52:26My issue is... the sides of that I don't like.
0:52:26 > 0:52:27It needs something,
0:52:27 > 0:52:30whether it from coconut or almonds or something to...
0:52:30 > 0:52:33You don't want to see that sort of plastering style around the side.
0:52:33 > 0:52:37Oh! That is majestic.
0:52:37 > 0:52:39Ohh!
0:52:41 > 0:52:43That's a whopper that.
0:52:45 > 0:52:47Do you know that's really good?
0:52:47 > 0:52:49I think that's very good indeed.
0:52:49 > 0:52:52The fruit in there and the mascarpone and the cream work well.
0:52:52 > 0:52:55It's a bit dry and that's because it's overbaked,
0:52:55 > 0:52:58- but the flavours in there are beautiful.- Thank you very much.
0:53:03 > 0:53:05Do you know what I'm worried about?
0:53:05 > 0:53:07- Is you started off with eight eggs.- Yes.
0:53:07 > 0:53:09An eight-egg fatless sponge,
0:53:09 > 0:53:13if it's made correctly, is really quite a big cake.
0:53:13 > 0:53:16I think what's happened is there's no air in it.
0:53:16 > 0:53:19- Right.- So what you've got is quite a dense cake.
0:53:19 > 0:53:21- DUNCAN:- Doesn't it look lovely on the side?- It looks lovely.
0:53:21 > 0:53:24That beautiful orange going through there.
0:53:27 > 0:53:30It's a little bit dense.
0:53:30 > 0:53:32A bit like me?
0:53:35 > 0:53:36It's ridiculous.
0:53:36 > 0:53:38It's ridiculous.
0:53:38 > 0:53:40- PAUL:- The flavour is actually nice.
0:53:40 > 0:53:42That orange jelly is delicious.
0:53:42 > 0:53:45It's a pity, because you've got wonderful flavourings in it.
0:53:45 > 0:53:47The orange is lovely.
0:53:47 > 0:53:50It's a beautiful ganache with a lovely shine,
0:53:50 > 0:53:53but the actual cake is really disappointing.
0:53:53 > 0:53:54I'm disappointed.
0:54:00 > 0:54:02I think the look of that looks great, you know.
0:54:02 > 0:54:04Did you make your own creme patissiere?
0:54:04 > 0:54:05Yeah. Made it all myself.
0:54:05 > 0:54:07You used six eggs, absolutely correct.
0:54:07 > 0:54:10That's the size I would expect from six eggs.
0:54:13 > 0:54:16You've got a very nice bake on the sponge.
0:54:16 > 0:54:18- Do you know what? I really like that.- Really?
0:54:18 > 0:54:22I really like that. I think the flavours are good. Your sponge is good.
0:54:22 > 0:54:25I find it difficult to have a pop, to be honest.
0:54:25 > 0:54:27- That's a nice cake.- Really?- Yeah.
0:54:34 > 0:54:36Looking at it, everything is in the right proportion.
0:54:36 > 0:54:38It looks like a gateau.
0:54:38 > 0:54:42Let me cut into this. Oh, the knife drops through, well.
0:54:42 > 0:54:46I can see that the oven was a bit hot
0:54:46 > 0:54:49- and it isn't quite done in the middle.- Oh, really?
0:54:49 > 0:54:52- It's a little bit solid there but... - OK.- You see the colour of that?
0:54:52 > 0:54:54It's not quite done in the middle.
0:54:54 > 0:54:57That's where you didn't shave that off.
0:55:04 > 0:55:06Does taste just a shade burnt,
0:55:06 > 0:55:09- but it's nice when you get to the middle.- The idea of it is good.
0:55:09 > 0:55:11Chocolate, chocolate, more chocolate, works,
0:55:11 > 0:55:14but unfortunately, because it's been burnt, you've destroyed
0:55:14 > 0:55:17the integral structure of the sponge itself,
0:55:17 > 0:55:20but the ganache is good and I particularly like the raspberries.
0:55:20 > 0:55:22So you until you start eating, it's pretty good?
0:55:22 > 0:55:24- It's great until you eat it.- Right.
0:55:27 > 0:55:30I'm taking away some positive comments from this.
0:55:30 > 0:55:34They identified one small, yet key issue, with my cake
0:55:34 > 0:55:36and that was how I baked it.
0:55:36 > 0:55:39I created a massive cake, but there's everything in there.
0:55:39 > 0:55:43I mean there's probably every food group plus one.
0:55:43 > 0:55:45It's a full meal in itself.
0:55:45 > 0:55:49It's not nouveau cuisine, is it, my gateau?
0:55:49 > 0:55:53It's... there you go... pulgh. Hope they got a strong table.
0:55:53 > 0:55:57I was disappointed in myself and how I did the baking,
0:55:57 > 0:56:00but I've learnt so much, I really want to go home now
0:56:00 > 0:56:03and make some more cakes and get them fluffier and get them better.
0:56:03 > 0:56:06The judges ate it and enjoyed it.
0:56:06 > 0:56:09You don't realise how happy I am right now.
0:56:09 > 0:56:10The competition is open now.
0:56:10 > 0:56:13It's up to the judges. They know what they're looking for.
0:56:13 > 0:56:15They know what they need to see.
0:56:19 > 0:56:21Comic Relief bakers,
0:56:21 > 0:56:26we have shared so much together these last three challenges.
0:56:26 > 0:56:30We've nozzled, we've straddled and we've shaved,
0:56:30 > 0:56:33and then there was a bit of baking!
0:56:33 > 0:56:34Mary and Paul have deliberated,
0:56:34 > 0:56:39they've decided that Comic Relief Star Baker will go to...
0:56:49 > 0:56:51..to Warwick.
0:56:51 > 0:56:53CHEERING AND APPLAUSE
0:56:57 > 0:56:59Thank you very much indeed.
0:56:59 > 0:57:02- So there you go Warwick.- Thank you very much indeed. Appreciate it.
0:57:02 > 0:57:04Look at that.
0:57:04 > 0:57:06CHEERING
0:57:06 > 0:57:08Check it out.
0:57:08 > 0:57:13The winner's apron. "Roll up for Comic Relief", it says on there.
0:57:13 > 0:57:16You know, for me, that bribe was money well spent,
0:57:16 > 0:57:19I think, on this occasion, which they said
0:57:19 > 0:57:21they were going to go on to donate to Comic Relief,
0:57:21 > 0:57:23so everyone's a winner.
0:57:23 > 0:57:27If we can go on national television and make a fool of ourselves
0:57:27 > 0:57:29trying to bake, then people can do it at home.
0:57:29 > 0:57:33It's a wonderful cause to be involved with. Baking's fun as well.
0:57:33 > 0:57:36I've had a right giggle, quite frankly, you can, too.
0:57:36 > 0:57:39If we've inspired you to get baking for Comic Relief
0:57:39 > 0:57:41and I really hope that we have,
0:57:41 > 0:57:45then why not go and buy the great Comic Relief Bake Off booklet?
0:57:45 > 0:57:48It's full of recipes to help you with your bake sale.
0:57:48 > 0:57:50For more information go to...
0:57:53 > 0:57:55Next time...
0:57:55 > 0:57:59- ..another four well-known personalities...- Help!
0:57:59 > 0:58:01..take on three demanding challenges...
0:58:01 > 0:58:04I don't know what I'm doing now, then. Ooh!
0:58:04 > 0:58:07- < JULIA:- Does it tell you what to do? - Does it tell you where the nearest baker's is?
0:58:07 > 0:58:08Ah!
0:58:08 > 0:58:11..for two perfection-seeking judges...
0:58:11 > 0:58:15It's got issues, yeah. Stay behind afterwards for a chat.
0:58:15 > 0:58:18They are too close in texture.
0:58:18 > 0:58:22..all for one aim, to raise money for Comic Relief.
0:58:26 > 0:58:27I can tell by the look in their eyes,
0:58:27 > 0:58:30that they think I'm a complete idiot.
0:58:30 > 0:58:33Subtitles by Red Bee Media Ltd