0:00:02 > 0:00:04The final four celebrity Comic Relief supporters
0:00:04 > 0:00:07have made it here to baking central, with one aim -
0:00:07 > 0:00:10to raise as much dough
0:00:10 > 0:00:13as is humanly possible,
0:00:13 > 0:00:15and hopefully inspire you to do the same.
0:00:15 > 0:00:20Berry, in the tent, applying body lotion. Hollywood, putting in his
0:00:20 > 0:00:25blue-steel contact lenses. Me, ready to eat.
0:00:25 > 0:00:27And the seemingly innocent
0:00:27 > 0:00:33lady on bench behind me, is actually my mother. (She's called Rosemary.)
0:00:33 > 0:00:36Welcome to The Great Comic Relief Bake Off.
0:00:39 > 0:00:45The final four Comic Relief bakers to enter the bake off tent are...
0:00:45 > 0:00:51journalist and television presenter of BBC's Strictly Come Dancing shows, Claudia Winkleman.
0:00:51 > 0:00:54What do the boys in the cricket team think of the dressing up?
0:00:54 > 0:00:56They all dress up anyway.
0:00:56 > 0:00:59This is to try and encourage people to do something funny for money.
0:00:59 > 0:01:03Baking is just a lovely thing to do and if they can sell cakes
0:01:03 > 0:01:06for Comic Relief, I think it's a good way to start it off.
0:01:06 > 0:01:09Comedian and winner of the prestigious
0:01:09 > 0:01:13Perrier Comedy Award, Ed Byrne.
0:01:13 > 0:01:16We were quoted for a wedding 150 people were coming to.
0:01:16 > 0:01:19we got quoted for invites, £1,700.
0:01:19 > 0:01:20AUDIENCE GASPS
0:01:20 > 0:01:22I love that sound.
0:01:22 > 0:01:24I love the sound you just made.
0:01:24 > 0:01:29I wish the guy was here now to hear you all make that sound.
0:01:29 > 0:01:31Baking is bit of a mystery.
0:01:31 > 0:01:34Baking I think is as close as we could get to witchcraft,
0:01:34 > 0:01:38in that you you're combining these various different ingredients
0:01:38 > 0:01:42and you put them altogether and they form sponge.
0:01:42 > 0:01:44Journalist and presenter of
0:01:44 > 0:01:47BBC Two's The Review Show, Martha Kearney.
0:01:47 > 0:01:50When the Hayward Gallery announced its latest
0:01:50 > 0:01:53exhibition was to feature invisible art, some people wondered
0:01:53 > 0:01:57if the entire event was just a joke at the public's expense with
0:01:57 > 0:02:01one wit threatening to pay his entrance fee with "invisible money".
0:02:01 > 0:02:05(I've been baking cakes for maybe 30 years,
0:02:05 > 0:02:10(but I've had several disasters on route and it makes me very nervous.)
0:02:13 > 0:02:16And winner of Team GB's first-ever gold medal in the 2012 Olympics,
0:02:16 > 0:02:19rower Helen Glover.
0:02:24 > 0:02:27The only thing I've ever baked by myself is out of a packet.
0:02:27 > 0:02:30I'm taking part in this because I just really want to help,
0:02:30 > 0:02:32get people going down to bake sales,
0:02:32 > 0:02:34making money for some of the amazing causes.
0:02:34 > 0:02:39And Lorraine Pascale will be in Ghana discovering how
0:02:39 > 0:02:42the money raised really can make a difference.
0:02:42 > 0:02:44- It's beautiful.- Thank you.
0:02:46 > 0:02:50But who has what it takes to amaze Mary Berry?
0:02:50 > 0:02:52Oh, that's scrummy, isn't it?
0:02:52 > 0:02:54And Paul Hollywood.
0:02:54 > 0:02:55That flavour is divine.
0:02:59 > 0:03:02Who will claim the last title of Comic Relief's Star Baker?
0:03:02 > 0:03:04Wooh!
0:03:04 > 0:03:06(Oh, no!)
0:03:33 > 0:03:39'Claudia, Helen, Martha and Ed are the last group of special
0:03:39 > 0:03:42'Comic Relief bakers to face the Signature Challenge.'
0:03:42 > 0:03:48Well, here we are. Will the judges being buttering you,
0:03:48 > 0:03:51or will they be slicing you open, prodding you and saying...
0:03:51 > 0:03:54- LIVERPUDLIAN ACCENT:- .."That's overworked?"
0:03:54 > 0:03:56We'll find out very soon,
0:03:56 > 0:04:00because, my friends, you are about to start your Signature Challenge.
0:04:00 > 0:04:06Now, Paul and Mary have decreed that you WILL bake 18 chocolate
0:04:06 > 0:04:10biscuits or cookies. You can use any type of chocolate,
0:04:10 > 0:04:15any accompanying flavours. You've got 1½ hours on the clock.
0:04:15 > 0:04:19On your marks, get set, bake for Comic Relief.
0:04:24 > 0:04:27'Chocolate biscuits are a British favourite.
0:04:27 > 0:04:30'4.4 million chocolate digestives are eaten every year,
0:04:30 > 0:04:34'so what better way to raise money than producing a fresh batch
0:04:34 > 0:04:35'for a Comic Relief bake sale?'
0:04:37 > 0:04:41First of all, they have to decide what they want.
0:04:41 > 0:04:42Do they want a crunch,
0:04:42 > 0:04:46or do they want a cookie that's all soft in the middle?
0:04:46 > 0:04:48Once they've decided that and chosen their biscuit,
0:04:48 > 0:04:50it's got to be true to type.
0:04:50 > 0:04:53I want originality, I want innovative ideas, flavours
0:04:53 > 0:04:56and something that strikes you and you think, "Wow, that's unusual."
0:04:56 > 0:05:02I am making chocolate and pistachio biscotti.
0:05:02 > 0:05:04At the moment, I'm weighing my flour.
0:05:04 > 0:05:11It's a very technical procedure that involves scales and flour.
0:05:11 > 0:05:14Ed's mum and wife are the bakers in his family,
0:05:14 > 0:05:17so he's hoping to do them proud, baking for Comic Relief with
0:05:17 > 0:05:22twice-baked Italian biscotti with chocolate chips and pistachio nuts.
0:05:22 > 0:05:27This has been handed down to me by my fictitious Italian grandfather.
0:05:27 > 0:05:29Is that Giuseppe?
0:05:29 > 0:05:32- How did you know?- I've met him.
0:05:32 > 0:05:34Do you have a similar imaginary Italian ancestor?
0:05:34 > 0:05:38He's got a bakery, just outside Rome. Great biscotti.
0:05:38 > 0:05:42So, Ed, what is going to hold it together?
0:05:43 > 0:05:45- I'm hoping... - Is there some liquid in there?
0:05:45 > 0:05:47..that the eggs in the flour will give it...
0:05:47 > 0:05:49The eggs are in the bottom, are they?
0:05:49 > 0:05:52They're in there and that will give it structural integrity.
0:05:52 > 0:05:55- I love how it's all in the bowl together, dead easy.- Exactly.
0:05:55 > 0:05:57But there's a lot to happen after that.
0:05:57 > 0:06:00- Good luck.- I hope I don't let you down.- Or Giuseppe.
0:06:06 > 0:06:10Keep it down over there, I'm trying to bake!
0:06:10 > 0:06:14Martha's lost her voice but not her passion for baking.
0:06:14 > 0:06:16She's a self-confessed clumsy baker
0:06:16 > 0:06:18but loves the outcome of a good bake.
0:06:18 > 0:06:23(I want it to taste very rich and buttery as well,
0:06:23 > 0:06:25(and very, very chocolatey.
0:06:25 > 0:06:28(I love chocolate.)
0:06:28 > 0:06:30Martha's dipped chocolate biscuits are high in fat,
0:06:30 > 0:06:33which should result in a short, crumbly texture.
0:06:33 > 0:06:35Now, you've lost your voice.
0:06:35 > 0:06:37(I have lost my voice.)
0:06:37 > 0:06:39Have you got a paper and pencil there?
0:06:39 > 0:06:43Write down what you're going to do.
0:06:43 > 0:06:46- Panic! I like that. - Is that what you're making(?)
0:06:46 > 0:06:49I'm glad that you've got cocoa in it as well as your chocolate.
0:06:49 > 0:06:52A lot of people put drinking chocolate in
0:06:52 > 0:06:55and, of course, that's got sugar and it isn't strong but cocoa
0:06:55 > 0:06:58and the chocolate is going to make a good biscuit.
0:06:58 > 0:07:01- (Oh, good, fingers crossed.) - Good luck.- (Thank you.)
0:07:04 > 0:07:07So it's almond biscuits
0:07:07 > 0:07:09and then at the end I'll cover it with chocolate.
0:07:09 > 0:07:13The almonds are toasting...I need to check that they're toasting.
0:07:13 > 0:07:16Helen says she's a novice baker but admits to being incredibly
0:07:16 > 0:07:19competitive, so is hoping her brandy-and-almond biscuits topped
0:07:19 > 0:07:24with chocolate, will have a "snap" that will impress Paul and Mary.
0:07:24 > 0:07:26This is a bit different for you, isn't it?
0:07:26 > 0:07:29Yeah, I'm actually a lot more nervous about doing this than
0:07:29 > 0:07:30I was racing in the Olympics.
0:07:30 > 0:07:33Can you tell us how you'll put the chocolate on the top?
0:07:33 > 0:07:35So I'll just melt it, put it over a wire rack
0:07:35 > 0:07:38and pour it on, cos I think that way it will kind of look nicest.
0:07:38 > 0:07:41That's a nice idea. Are you putting any flaked almonds on top?
0:07:41 > 0:07:42Yes, I am.
0:07:42 > 0:07:45I'll leave some for decoration, for when I finish.
0:07:45 > 0:07:49- Have you practised this before? - I practised it last night for the first time.
0:07:49 > 0:07:51- And they turned out OK.- Did they? - Yeah.- Good luck, Helen.
0:07:51 > 0:07:53- Thank you.- Thank you.
0:08:01 > 0:08:06I'm messy, very messy in the kitchen and easily distracted.
0:08:06 > 0:08:12Come on, that's eggs and sugar, it's creaming.
0:08:12 > 0:08:14Claudia's only been baking for four months
0:08:14 > 0:08:17and has discovered a new passion.
0:08:17 > 0:08:20Claudia's making her "It's the inside that counts"
0:08:20 > 0:08:23chocolate-chip cookies with melted chocolate.
0:08:23 > 0:08:25Hello, Claudia.
0:08:25 > 0:08:27This is so exciting!
0:08:27 > 0:08:30Are you excited? Just tell us first of all, you're doing chocolate cookies,
0:08:30 > 0:08:32tell us how you're going about it.
0:08:32 > 0:08:35Right, first of all, I've melted stuff in a "bon-marie".
0:08:35 > 0:08:37- Bain-marie.- Thank you.
0:08:37 > 0:08:42When you see the dough, it's not really doughy, it's more of a soup.
0:08:42 > 0:08:45Is it pouring consistency? Is it piping consistency?
0:08:45 > 0:08:49It's broken all the laws of physics, it is both heavy...
0:08:49 > 0:08:56wait, and light. It is both dense AND dry, boom!
0:08:56 > 0:08:57We'll come back a bit later.
0:08:57 > 0:09:00Thank you for the visit.
0:09:00 > 0:09:04I love them. I think I scared them a little.
0:09:07 > 0:09:11This is very therapeutic.
0:09:11 > 0:09:16I call it cucumber-shaped - a pretty big cucumber.
0:09:16 > 0:09:20The idea is you cook 'em in the oven like that for about half an hour,
0:09:20 > 0:09:23and then you take it out and let it cool. and then you cut it
0:09:23 > 0:09:26into biscuits and put them on a tray and dry them out.
0:09:26 > 0:09:31That's basically what you have to do with biscotti.
0:09:36 > 0:09:38Nothing we can do now but wait.
0:09:40 > 0:09:43What's next? I've forgotten what I'm doing now.
0:09:43 > 0:09:45- In the Olympic Village... - MIXER RUMBLES
0:09:45 > 0:09:48Ooh, hello, Martha. Martha's rumbling.
0:09:48 > 0:09:49Doesn't sound very healthy.
0:09:49 > 0:09:53When everyone's in the village, is it kind of party time?
0:09:53 > 0:09:56Would a rower look at a runner and go, "Ooh."
0:09:56 > 0:09:59Yeah, I think everyone's got their sport that they like.
0:09:59 > 0:10:01I think a lot of the girls were looking at the water polo players.
0:10:01 > 0:10:04- Really?- Yeah, cos all of the girls on our team are quite tall
0:10:04 > 0:10:07and were thinking, "What sports are sort of broad
0:10:07 > 0:10:10"and tall?" so swimmers and water polo, they were popular.
0:10:10 > 0:10:12SHE BANGS ROLLING PIN
0:10:12 > 0:10:14Kearney's gone mad.
0:10:14 > 0:10:16Martha!
0:10:16 > 0:10:19She's lost it. She's lost it, gang.
0:10:19 > 0:10:22The aggression is coming out.
0:10:41 > 0:10:44- Remember, with a biscuit you can open the oven door, have a look.- Can I?!
0:10:44 > 0:10:46But you can't with cakes.
0:10:46 > 0:10:47You're a genius.
0:10:47 > 0:10:50I think... We're hoping that you're the genius.
0:10:50 > 0:10:53No. All right, they're going in.
0:10:54 > 0:11:00Right. I most fear Mary's disappointment.
0:11:00 > 0:11:04Because Paul, you know he'll be grumpy.
0:11:04 > 0:11:07I want to give him a cuddle, I want to make it better, I'm not sure I can.
0:11:10 > 0:11:13I want them to be slightly golden.
0:11:26 > 0:11:27It's not coming out yet.
0:11:27 > 0:11:31It's not cooked and I'll just put it up a tiny bit.
0:11:35 > 0:11:39Right, it's time to cut them into...
0:11:39 > 0:11:40- Are you going in?- Yeah.
0:11:41 > 0:11:44- Is that right? - HE LAUGHS
0:11:45 > 0:11:50I'm sorry, Ed. Are they holding together? Is that all right?
0:11:50 > 0:11:51Hmm.
0:11:53 > 0:11:56I'm concerned that they might be underdone now.
0:11:56 > 0:11:58Don't worry, they'll go back in, you'll be fine.
0:11:58 > 0:12:00Let's hope!
0:12:03 > 0:12:07I am flabbergasted by how much I want this to turn out right.
0:12:12 > 0:12:14They are called "It's the inside that counts" cookies,
0:12:14 > 0:12:17because they are physically repellent.
0:12:17 > 0:12:20But I think they taste good.
0:12:25 > 0:12:29(They're too small. Normally they spread a bit more than this.
0:12:29 > 0:12:31(I think I need them slightly larger,
0:12:31 > 0:12:36(so I'll have to do another batch, I think.
0:12:39 > 0:12:42(I'm worried they won't have time to cool and time for me to dip them.
0:12:42 > 0:12:44(This might be a bit silly.)
0:12:44 > 0:12:46(Martha, don't speak.
0:12:51 > 0:12:54(Mega-stressed. Oh, I know.)
0:12:55 > 0:12:58SHE LAUGHS
0:12:58 > 0:13:01Always the diplomat, Martha. I do apologise.
0:13:01 > 0:13:04- (See you later.)- (See you later.)
0:13:04 > 0:13:10Comic Relief bakers, you've got half an hour left on your clock.
0:13:10 > 0:13:13- Martha... - SHE MOUTHS
0:13:13 > 0:13:15(Help!)
0:13:29 > 0:13:31They're looking better than they were a few minutes ago,
0:13:31 > 0:13:34so I'm glad I put the heat up. I'll leave it a little bit
0:13:34 > 0:13:37and then put the chocolate on.
0:13:37 > 0:13:40(OK, these are definitely a better size.)
0:13:45 > 0:13:48I'm going to try and use a bit of melted chocolate just drizzled
0:13:48 > 0:13:50over the biscuits, to distract from the fact that I think
0:13:50 > 0:13:54the biscuits might have been slightly underdone on their initial cooking.
0:13:54 > 0:13:57Turning the oven up, ever so slightly.
0:13:57 > 0:13:59It's never a good sign.
0:14:01 > 0:14:02Doof!
0:14:03 > 0:14:05I won't add anything to this chocolate.
0:14:05 > 0:14:09I think I'll just put it on as it is so, keep it nice and simple.
0:14:12 > 0:14:15Anything to be done in the next three minutes? To de-horse.
0:14:15 > 0:14:19- Nothing a time machine wouldn't solve.- OK!
0:14:19 > 0:14:22(I'm going to dip these biscuits. I think it's too late,
0:14:22 > 0:14:25(they won't set in time, but I'll give it a go anyway.
0:14:25 > 0:14:29(I'm used to doing things, as you can see, right up to the deadline.
0:14:29 > 0:14:33Comic Relief bakers, you have one minute left.
0:14:35 > 0:14:36One minute to go.
0:14:43 > 0:14:48Comic Relief bakers, step away now. Step well away.
0:14:48 > 0:14:50I thought they were an absolute disaster,
0:14:50 > 0:14:53whereas they're only a minor disaster.
0:15:20 > 0:15:22Presentation isn't everything.
0:15:24 > 0:15:26Biscotti should be crispy on the outside,
0:15:26 > 0:15:29crispy all the way through, almost like a cracker.
0:15:29 > 0:15:31They were supposed to be a little bit firmer
0:15:31 > 0:15:32when they came out.
0:15:32 > 0:15:34I like the squidge in the middle, it's different.
0:15:34 > 0:15:36And we won't break our teeth on them.
0:15:36 > 0:15:39- Exactly.- I think you've got a fantastic taste coming through,
0:15:39 > 0:15:40but it's not biscotti.
0:15:40 > 0:15:43That first bake was under-baked.
0:15:43 > 0:15:44He said, "It's not a biscotti."
0:15:44 > 0:15:47I think you could call them "biscotti-style" biscuits,
0:15:47 > 0:15:49then we'd get away with it.
0:15:49 > 0:15:52- "Bis-cookies?"- Yeah.- The orange zest really comes through in...
0:15:52 > 0:15:54- They're delicious. - They're delicious.
0:15:54 > 0:15:57Thanks very much, Ed, lovely.
0:16:03 > 0:16:05You've got two sets of them, why?
0:16:05 > 0:16:08(This is my first batch and I panicked.
0:16:08 > 0:16:10(I wondered whether they were too small.
0:16:10 > 0:16:12(So I then went and did a second batch.)
0:16:12 > 0:16:15They are still quite small, aren't they?
0:16:15 > 0:16:19I don't think there's anything wrong with having small biscuits,
0:16:19 > 0:16:22- they're all uniform.- Lovely.
0:16:22 > 0:16:25They do have the consistency of shortbread.
0:16:25 > 0:16:29They also have a lovely chocolate flavour.
0:16:29 > 0:16:33Martha, I think you've made some really lovely biscuits.
0:16:33 > 0:16:35It is like a chocolate shortbread.
0:16:35 > 0:16:39You will have inspired, for Comic Relief, children to make these.
0:16:39 > 0:16:44You know, they love rolling little balls, dipping them in chocolate.
0:16:44 > 0:16:46What a great thing to have, if you're having a sale.
0:16:46 > 0:16:49Thank you very much, Martha.
0:16:53 > 0:16:56Are you expecting a crunch? A bite?
0:16:56 > 0:16:59- Well, I was expecting them to be quite hard. - HE CRUNCHES
0:16:59 > 0:17:02They've certainly got a bit of crunch in there, by the sound of it.
0:17:08 > 0:17:11They're beautifully crisp, just a few moments less in the oven.
0:17:11 > 0:17:14They are very, very crisp on your teeth.
0:17:14 > 0:17:15How are you finding them?
0:17:15 > 0:17:18I can't hear anything. Just a big crunch in my head.
0:17:18 > 0:17:21But the flavour is lovely. It's a very good biscuit.
0:17:21 > 0:17:24- Do you know what Helen? I love them. - Really?!
0:17:24 > 0:17:27Yeah, you're the only one to get a really crispy biscuit
0:17:27 > 0:17:30and a good snap because that is a great dunking biscuit.
0:17:30 > 0:17:32- Thanks, Helen.- Thank you.
0:17:39 > 0:17:40Are we expecting it to snap?
0:17:40 > 0:17:42Or be cookie-like?
0:17:42 > 0:17:46I would love it if I had the answer to that. It's risky.
0:17:46 > 0:17:50- That's good.- Is that good? I think that's too heavy.
0:17:50 > 0:17:51That's like a dog's tail.
0:17:51 > 0:17:54- Oh.- What do you think? - It's a cookie.
0:17:54 > 0:17:56It's a cookie.
0:17:56 > 0:17:59It's got a great texture and that flavour is divine.
0:17:59 > 0:18:02- Is it?!- Yeah.- I'm literally going to lick your face.
0:18:02 > 0:18:05- Oh, that's scrummy, isn't it? Very good.- Thank you!
0:18:05 > 0:18:06- Delicious.- Mm.
0:18:09 > 0:18:13Paul Hollywood, soon to be Paul Winkleman,
0:18:13 > 0:18:16said that it was "divine". How is that possible? How?
0:18:16 > 0:18:19(It's so different when you're not in your own...
0:18:19 > 0:18:21(comfort of your own kitchen.
0:18:21 > 0:18:24(So when they said they liked the taste, I was like,
0:18:24 > 0:18:25("Oh, thank goodness for that.")
0:18:25 > 0:18:29They were really kind. I didn't expect those comments, cos I thought they would slate me.
0:18:29 > 0:18:33The worst criticism is the criticism that you inside know is true
0:18:33 > 0:18:36and that's why Paul's remarks hurt.
0:18:36 > 0:18:40They were slightly soft and therefore technically not biscotti.
0:18:44 > 0:18:48If you're planning on baking a biscuit or two for Comic Relief,
0:18:48 > 0:18:51this is one of the many projects that you could be helping.
0:18:54 > 0:18:56Can you hear that noise?
0:18:56 > 0:19:01It's the sound of African killer bees making this - honey.
0:19:01 > 0:19:04And even though they're called killer bees, in Northern Ghana
0:19:04 > 0:19:07they're actually saving lives.
0:19:07 > 0:19:11'Farmers in this dry and arid region depend on the success
0:19:11 > 0:19:14'of their agricultural crops to survive.
0:19:14 > 0:19:18'But drought can mean many lose their lives.
0:19:35 > 0:19:38'But the project Tree Aid, with Comic Relief's help, is helping
0:19:38 > 0:19:42'people here harvest honey, so they can sell it during the dry months.
0:19:44 > 0:19:48'In the dry season, Kolpola, a widow with five children to feed,
0:19:48 > 0:19:51'was forced to work on the dangerous gold mines but with the help
0:19:51 > 0:19:54'of Comic Relief, she has been farming bees in her back garden.'
0:19:57 > 0:19:59So, this is a working hive?
0:19:59 > 0:20:01IN TRANSLATION:
0:20:19 > 0:20:21An African bee sting can be very painful,
0:20:21 > 0:20:25so the protective suits, which Comic Relief money helps to pay for,
0:20:25 > 0:20:29are crucial to enable these farmers to extract the honey safely.
0:20:32 > 0:20:35Having left the honeycombs to drain overnight,
0:20:35 > 0:20:37Kolpola bottles it up for sale.
0:20:39 > 0:20:41It's really rich and creamy
0:20:41 > 0:20:46and this gorgeous sort of caramelly flavour to it. It's beautiful.
0:20:46 > 0:20:48Thank you.
0:20:50 > 0:20:54Armed with her fresh honey, Kolpola heads off to market to sell it.
0:21:12 > 0:21:14Yeah, keep building.
0:21:15 > 0:21:18The honey business here is crucial to many families
0:21:18 > 0:21:20in their battle against hunger.
0:21:20 > 0:21:23To help make sure more families can make enough money
0:21:23 > 0:21:28to keep their kids safe, please text the word BAKE to 70005.
0:21:28 > 0:21:32Texts cost £5 plus your standard network message charge
0:21:32 > 0:21:35and £5 per text goes to Comic Relief.
0:21:35 > 0:21:39You must be 16 or over and please ask the bill payer's permission.
0:21:39 > 0:21:41For full terms and conditions and more information,
0:21:41 > 0:21:44go to bbc.co.uk/rednoseday.
0:21:51 > 0:21:54The next challenge gives the bakers nothing to hide behind.
0:21:54 > 0:21:57They don't know what they will be baking and have to use
0:21:57 > 0:22:01all their knowledge and skill to follow the recipe to a T.
0:22:03 > 0:22:06I can sense the excitement.
0:22:06 > 0:22:08It is, of course, the Technical Challenge.
0:22:08 > 0:22:13Paul and Mary judge this blind to give you all an even
0:22:13 > 0:22:16playing field, so Paul and Mary, off you go.
0:22:16 > 0:22:20Mary, you'll just about make it for your pole-dancing class
0:22:20 > 0:22:22if you hurry. You've got two minutes. OK.
0:22:22 > 0:22:27We'd like you please to bake and present...
0:22:28 > 0:22:31..a lemon meringue pie.
0:22:31 > 0:22:33- You are joking. - I'm not joking, Ed.
0:22:33 > 0:22:35- Are you joking?- I'm not joking.
0:22:35 > 0:22:37It's Mary Berry's recipe.
0:22:37 > 0:22:39Oh, God.
0:22:39 > 0:22:42You've got two and a half hours, Comic Relief bakers.
0:22:42 > 0:22:45On your marks, get set, bake for Comic Relief.
0:22:49 > 0:22:50When am I allowed to cry?
0:22:52 > 0:22:54There's just flour and sugar and egg.
0:22:54 > 0:22:57There has to be more to it than that!
0:22:59 > 0:23:03Mary, you've chosen one of my favourites, a lemon meringue pie.
0:23:03 > 0:23:07I think that this will worry them a little when they see the recipe
0:23:07 > 0:23:11and all the stages that go with it, but when they stop and follow it
0:23:11 > 0:23:14very carefully, they should end up with a result
0:23:14 > 0:23:16that they're very proud of.
0:23:16 > 0:23:19So we're looking for a crispy base, golden brown,
0:23:19 > 0:23:22a nice thick lemon curd inside that's set,
0:23:22 > 0:23:26and a beautiful, ivory, well-baked, peaked meringue on the top.
0:23:26 > 0:23:29I think it's essential to have it thin
0:23:29 > 0:23:31and there's no sign of a soggy bottom there.
0:23:31 > 0:23:33That lemon inside is delicious.
0:23:33 > 0:23:35It's so tart,
0:23:35 > 0:23:39but the balance with the meringue on the top is delicious.
0:23:39 > 0:23:42Can you get any more in your mouth at one go?
0:23:42 > 0:23:43- MUFFLED:- No!
0:23:45 > 0:23:48The first step when making a lemon meringue pie
0:23:48 > 0:23:52is to make the thin, sweet, short-crust pastry base.
0:23:52 > 0:23:55It's like combining three different things, the meringue
0:23:55 > 0:23:58and the lemon and the pastry that I've got to get right.
0:24:03 > 0:24:07(I've mixed in the egg and the icing sugar
0:24:07 > 0:24:11(and then I like adding, like, the water a little bit at a time,
0:24:11 > 0:24:13(cos you don't want it to be too wet.)
0:24:20 > 0:24:23I don't think mine can be rolled out like this, it's like liquid.
0:24:23 > 0:24:26Mine's not even close... Mine looks like cereal.
0:24:28 > 0:24:31I'm just adding a little bit more flour because it's supposed
0:24:31 > 0:24:35to form a ball and it wasn't forming a ball. And now, look, it's a ball.
0:24:37 > 0:24:41(Mel said Mary likes it very thin but I'm a bit worried
0:24:41 > 0:24:44(if it goes too thin, I'll end up with a lot of holes in it.)
0:24:56 > 0:24:58(Right, I'll let it rest a bit.)
0:25:06 > 0:25:08This is not right.
0:25:08 > 0:25:10I seem to remember people saying,
0:25:10 > 0:25:13"You don't want to play with pastry."
0:25:17 > 0:25:19Somebody call me a cab.
0:25:21 > 0:25:23It's all just sticking to the table.
0:25:23 > 0:25:26- How am I supposed to get that... - I don't know.- ..in there?
0:25:26 > 0:25:29This is so much harder than it looks.
0:25:30 > 0:25:32This is the only way.
0:25:32 > 0:25:34I can't even tell you what I'm doing, I'm so illegal.
0:25:34 > 0:25:36(Tell no-one!)
0:25:39 > 0:25:42- Look.- Yours looks really good.
0:25:42 > 0:25:45They're not going to see this bit and then you just muddle through.
0:25:45 > 0:25:47Yeah, I'm doing that. That looks all right, I'm doing it.
0:25:47 > 0:25:49It's fine.
0:25:58 > 0:26:04It's... Honestly, it's watching my mother and my grandmother, you know,
0:26:04 > 0:26:05making pastry.
0:26:05 > 0:26:09I just remember seeing them sprinkling flour on everything.
0:26:20 > 0:26:22The bakers are blind baking the pastry before they put
0:26:22 > 0:26:24the filling in.
0:26:24 > 0:26:27The ceramic beans ensure an even distribution of heat.
0:26:27 > 0:26:30(15 minutes and then you take the beans out
0:26:30 > 0:26:34(and the parchment, then bake it for a bit more to avoid a soggy bottom.)
0:26:37 > 0:26:41The pie's filling, made with lemon, eggs, caster sugar and cornflour,
0:26:41 > 0:26:44needs to be of a thick consistency
0:26:44 > 0:26:46if it's to hold the meringue topping.
0:26:54 > 0:26:55Stir...
0:26:55 > 0:26:57- SHE GASPS - It's beginning to thicken.
0:26:57 > 0:27:00- Nothing's ever thickened before. - Have you gone a bit grey?
0:27:00 > 0:27:03Look, go like that, go like that. There's a little bit of...
0:27:03 > 0:27:06- Actually, it's flour.- What is it? - No, it's just flour.
0:27:06 > 0:27:09- That looks glossy.- Yes.
0:27:09 > 0:27:12- Viscous.- Yes!- There's...
0:27:13 > 0:27:16Yep, she's gone. She's actually gone.
0:27:17 > 0:27:21Let me just make you a bit comfy. Let's just put that on there.
0:27:21 > 0:27:23She's all right, she's fine.
0:27:25 > 0:27:28This may be a little bit runny.
0:27:28 > 0:27:31But hopefully if it cools down,
0:27:31 > 0:27:35it might solidify a little bit. It seems to be all right.
0:27:35 > 0:27:39Comic Relief bakers, half an hour on the clock.
0:27:39 > 0:27:4130 minutes.
0:27:42 > 0:27:46There's cracking here and it's not going gold either.
0:27:46 > 0:27:48I'll take it out, it's been in for way over the time.
0:27:48 > 0:27:52(It's shrunk here, which is a bit worrying.
0:27:52 > 0:27:56(Because when I put the mixture in, the mixture may come out.
0:27:56 > 0:27:58(In fact, a little bit more surgery.)
0:28:06 > 0:28:08That looks so disgusting.
0:28:09 > 0:28:11I'm now going to put the lemon into the pie,
0:28:11 > 0:28:15so hopefully it won't pour through.
0:28:25 > 0:28:28I'm just going to keep it still to make sure that it doesn't spread out
0:28:28 > 0:28:32anywhere and I'm just getting the whites from six different eggs now.
0:28:32 > 0:28:36The last element to tackle is the tricky art of a perfect meringue.
0:28:36 > 0:28:39This is the only thing I remember from cookery class
0:28:39 > 0:28:42at school, was how to separate an egg.
0:28:42 > 0:28:43So it's coming in handy.
0:28:45 > 0:28:47So, at the moment, this is just the eggs
0:28:47 > 0:28:52and I'm going to add caster sugar to it slowly,
0:28:52 > 0:28:54until it's freestanding.
0:29:02 > 0:29:05I don't think it's quite as stiff as Martha's.
0:29:05 > 0:29:07Maybe it needs to be a bit stiffer.
0:29:14 > 0:29:17Yeah, I think that's stiff enough, to be honest.
0:29:17 > 0:29:19It's not falling back down again.
0:29:33 > 0:29:35Create a swirl.
0:29:36 > 0:29:40It's got, you know, like fronds. Woo-hoo!
0:29:40 > 0:29:43Winkleman's peaks. Nice peaks.
0:29:44 > 0:29:45- Right.- In it goes.
0:29:57 > 0:30:00(It's in the lap of the gods. The baking gods.)
0:30:13 > 0:30:15Mmm...
0:30:15 > 0:30:18Going to give it about 30 more seconds then whip it out.
0:30:21 > 0:30:23(Oh God, I'm going to drop it.)
0:30:25 > 0:30:27I don't really have time to muck about any more.
0:30:32 > 0:30:35- Bugger!- Take them out, yeah. Take it out.
0:30:37 > 0:30:39I'm going to make a bit more meringue, put it on top.
0:30:39 > 0:30:42- I'd tell you that was a terrible idea.- Why is that a terrible idea?
0:30:42 > 0:30:45The new meringue you'll put on won't have cooked as much
0:30:45 > 0:30:48as the rest of the meringue that's been in there for 10 to 15 minutes.
0:30:48 > 0:30:51That's true. I'm going again, I'm going again.
0:30:51 > 0:30:53No, don't over... You're going to over-egg.
0:30:53 > 0:30:55- We need to do this. - Are you sure?
0:30:55 > 0:30:59I've never been more sure of anything... God, let go of that!
0:30:59 > 0:31:01- I'm just a bit... - I'm not talking to you, Mel.
0:31:01 > 0:31:04Ah, what are we going to do with you?
0:31:04 > 0:31:09We've got along fine until now. I've nowhere to put this.
0:31:09 > 0:31:12- Thank you so much. - I'm so grateful(!)
0:31:24 > 0:31:26'The final hurdle to be faced,
0:31:26 > 0:31:29'is removing the pie cleanly from the tin.'
0:31:48 > 0:31:50Get on the plate! Bah!
0:31:52 > 0:31:53Oof!
0:31:55 > 0:31:57I'm just going to have to push it off and...
0:31:57 > 0:31:59Yes, exactly. And now start the joinery.
0:31:59 > 0:32:02The lemon's running out and it's basically water.
0:32:11 > 0:32:14(My pastry was too thin, had too many holes in it.)
0:32:14 > 0:32:17(It's just all fallen apart. I'm very disappointed.)
0:32:17 > 0:32:19Ah!
0:32:20 > 0:32:22Really? Really?
0:32:25 > 0:32:26SHE GASPS
0:32:30 > 0:32:33Hot! Hot curd, hot lemon.
0:32:35 > 0:32:38I think Claudia has... has done herself no favours.
0:32:38 > 0:32:41- Come on! Hot curd. Burn-y hands. - Boom!
0:32:42 > 0:32:45All righty.
0:32:45 > 0:32:46Technical Challenge is over.
0:32:46 > 0:32:49Time, please, to bring up your offerings.
0:33:11 > 0:33:14Well, we have four lemon meringue pies.
0:33:14 > 0:33:18Obviously, there's been some major issues with this.
0:33:18 > 0:33:19GIGGLING AND LAUGHING
0:33:19 > 0:33:23- I bet it'll taste good, and that's very important.- It is.
0:33:23 > 0:33:27The colour on this one is not too bad, is it?
0:33:27 > 0:33:30But I can guarantee, we cut into this,
0:33:30 > 0:33:32this is just going to flood everywhere.
0:33:32 > 0:33:35- Just... Don't! Just be gentle with it.- I am being gentle with it!
0:33:35 > 0:33:38You could've put your hand to one side as you went through.
0:33:38 > 0:33:42Oh yes, it held together well. Will you say sorry?
0:33:42 > 0:33:45Will you say sorry? You said it was going to ooze everywhere.
0:33:45 > 0:33:47I apologise. It did hold together quite well.
0:33:47 > 0:33:49Lovely, crispy pastry on the outside there.
0:33:51 > 0:33:53That's actually quite delicious.
0:33:53 > 0:33:56It's not quite delicious, it's very delicious.
0:33:56 > 0:34:00Whoever's made that has made it well and if it's the first effort,
0:34:00 > 0:34:02they should be very, very proud.
0:34:02 > 0:34:05The only thing I would say, because we're still seeking perfection,
0:34:05 > 0:34:09the meringue was a little bit on the sloppy side
0:34:09 > 0:34:12and you couldn't really get peaks from it, whoever made that.
0:34:12 > 0:34:15Now this one, it's er...
0:34:15 > 0:34:17The base seems under-baked.
0:34:18 > 0:34:21There you are, it's coming out in one piece.
0:34:21 > 0:34:22She's intact.
0:34:22 > 0:34:24It's quite wet underneath, if I'm honest.
0:34:26 > 0:34:30The lemon is full of flavour, though it did need a little bit more
0:34:30 > 0:34:33cooking through with the cornflour at the beginning.
0:34:33 > 0:34:36The meringue actually tastes OK. The pastry is slightly
0:34:36 > 0:34:39underdone, you needed to blind bake it for longer in the oven.
0:34:39 > 0:34:43And I think if that was served after Sunday lunch, they'd perhaps
0:34:43 > 0:34:46leave the edge of the pastry but they'd still enjoy the rest of it.
0:34:46 > 0:34:48I wouldn't even bother with a knife on this one.
0:34:48 > 0:34:49ED LAUGHS
0:34:49 > 0:34:52Obviously it's had a few issues with the pastry.
0:34:52 > 0:34:54HE SIGHS
0:34:55 > 0:34:57That's terrible!
0:34:57 > 0:35:00It's just had a few problems.
0:35:00 > 0:35:03It looks like two different types of meringue has been lumped on the top.
0:35:03 > 0:35:07- It looks as though an accident happened and...- It's been dropped.
0:35:07 > 0:35:09I've struck a bit of lovely, crispy meringue.
0:35:09 > 0:35:12The meringue's gone "ping" and they've knocked up another one
0:35:12 > 0:35:14to cover up the cracked bits in the top.
0:35:14 > 0:35:16It's been through a journey, this one.
0:35:19 > 0:35:21The pastry on this looks wafer thin.
0:35:21 > 0:35:24Well done for wafer-thin pastry, I like thin pastry.
0:35:24 > 0:35:26Because it's been so wafer thin,
0:35:26 > 0:35:28it's got a problem either bringing it out or putting
0:35:28 > 0:35:32the filling in and it's been knocked again and cracked.
0:35:33 > 0:35:36The meringue's good, the lemon's good and the base is good.
0:35:36 > 0:35:38This pastry and the best top
0:35:38 > 0:35:42and you could just get it in the piece onto the plate.
0:35:44 > 0:35:49Paul and Mary must now decide whose lemon meringue pie has come out top.
0:35:50 > 0:35:56Right, we've marked them, and the person in last place is this one.
0:35:56 > 0:35:58Claudia, what happened?
0:35:58 > 0:36:01Well, it almost slipped. Half of it flew off.
0:36:01 > 0:36:03Mel saved the day.
0:36:03 > 0:36:06In third place...
0:36:06 > 0:36:08is this one.
0:36:08 > 0:36:12Little bit of a problem with the meringue and pastry not quite done.
0:36:12 > 0:36:15And in second place, is this one.
0:36:15 > 0:36:17It's actually not a bad meringue there,
0:36:17 > 0:36:22but you obviously had an issue with it either putting it onto this or...
0:36:22 > 0:36:25The meringue, the lemon and the base were very good. Well done.
0:36:25 > 0:36:30And then who's beaten the girls, as number one?
0:36:30 > 0:36:32Mr Ed.
0:36:32 > 0:36:34- Mr Ed.- Are you proud?
0:36:34 > 0:36:38Unbelievably proud. I did not think I would care this much.
0:36:38 > 0:36:39And I care so much.
0:36:39 > 0:36:43- He's brimming.- I'm so happy about this.- He's moistening up.
0:36:43 > 0:36:46Well, well done all of you. We are very proud of you.
0:36:46 > 0:36:49A very difficult challenge and you've done remarkably well.
0:36:51 > 0:36:54The unexpected has just happened.
0:36:54 > 0:36:55I don't think anybody, including myself,
0:36:55 > 0:36:59thought that I was going to end up winning the technical bake.
0:36:59 > 0:37:02(I was amazed to get second place to be perfectly honest,
0:37:02 > 0:37:05(because it didn't look like a pie
0:37:05 > 0:37:07(and I would've thought that's pretty basic!)
0:37:07 > 0:37:10It was hard but it was really fun, actually.
0:37:10 > 0:37:13It was definitely the right order. It was...
0:37:13 > 0:37:16Yeah. It was a small crash on a plate.
0:37:22 > 0:37:25The final challenge that stands between Claudia, Helen,
0:37:25 > 0:37:30Martha and Ed and the title of Comic Relief Star Baker, is the biggest.
0:37:30 > 0:37:32The Showstopper.
0:37:34 > 0:37:37Now, do you remember the Olympics Opening Ceremony?
0:37:37 > 0:37:40Helen, I'm sure you do. It was quite good, wasn't it?
0:37:40 > 0:37:41It was pretty good, yeah.
0:37:41 > 0:37:46Chimneys coming up, Kenneth Branagh, lights, music, razzle dazzle.
0:37:46 > 0:37:50That will be remembered as piffling, small fry
0:37:50 > 0:37:54compared to the showstopper that Paul and Mary
0:37:54 > 0:37:56would like you to produce today.
0:37:56 > 0:37:58You have to dazzle them
0:37:58 > 0:38:03with a birthday cake for Comic Relief's 25th birthday.
0:38:03 > 0:38:07It should be at least two tiers, any decoration you like.
0:38:07 > 0:38:09You have got three and a half hours
0:38:09 > 0:38:12till the judges will be giving you the bumps.
0:38:12 > 0:38:15On your marks, get set, bake for Comic Relief.
0:38:22 > 0:38:25I've forgotten to turn the oven on.
0:38:26 > 0:38:30It's got to look amazing but, more importantly,
0:38:30 > 0:38:33it's got to represent Comic Relief and the flavours have got to
0:38:33 > 0:38:36balance with the outside as well as the inside.
0:38:36 > 0:38:40When we cut it, we want the layers to be even, the texture
0:38:40 > 0:38:44of the cake itself has got to be good and it's got to be original.
0:38:46 > 0:38:49I am making a Red Nose cake.
0:38:49 > 0:38:55It's my daughter's favourite cake, but I'm not sure
0:38:55 > 0:38:58whether my six-year-old should be our culinary guide,
0:38:58 > 0:39:00because she always dresses as a mermaid
0:39:00 > 0:39:03and she thinks that furniture has feelings.
0:39:03 > 0:39:07Claudia's Red Nose cake is made of red velvet sponge,
0:39:07 > 0:39:10a chocolate cake with red food dye to give it its distinctive colour.
0:39:10 > 0:39:13It's sandwiched with cream cheese frosting
0:39:13 > 0:39:15and topped with fondant red noses.
0:39:15 > 0:39:18If that doesn't say "Happy Birthday, Comic Relief"...
0:39:18 > 0:39:20Or an abattoir.
0:39:20 > 0:39:21Thanks, snuggles(!)
0:39:21 > 0:39:24No, this looks good. This is just going to be a massive Red Nose cake.
0:39:24 > 0:39:27If I have time, I'm going to do this again, maybe go three tiered,
0:39:27 > 0:39:31maybe four tiered. Ring-a-ding-ding.
0:39:31 > 0:39:34Make sure in your mix that everything's blended in properly.
0:39:34 > 0:39:36Does that not looked blended?
0:39:36 > 0:39:39What you don't want is patches of brown and red.
0:39:39 > 0:39:42He's just putting the wind up you, really.
0:39:42 > 0:39:45This is dating for us. This is just getting to know each other.
0:39:45 > 0:39:46Fantastic. Thanks, Claudia!
0:39:51 > 0:39:53I'm making a carrot cake.
0:39:53 > 0:39:56I had a chemistry set when I was a kid and following
0:39:56 > 0:39:59the instructions to do the various experiments was always a lot of fun.
0:39:59 > 0:40:03This is as close to that as I've gotten in my adult life.
0:40:03 > 0:40:06Ed's three-tiered carrot cake is spiced with cinnamon and ginger
0:40:06 > 0:40:10and will be adorned with a red nose and the number 25.
0:40:10 > 0:40:12So, you're doing three layers?
0:40:12 > 0:40:15Well, what I'm going to do is kind of like two and a half.
0:40:15 > 0:40:18I'm doing two tiers and then the top tier -
0:40:18 > 0:40:21this is going to blow your baking mind -
0:40:21 > 0:40:25I'm going to cut the top tier into a two and a five
0:40:25 > 0:40:27- and put that on the top. - That's a nice idea.
0:40:27 > 0:40:29It might work, it might not.
0:40:29 > 0:40:32Winning the Technical Challenge yesterday has absolutely ruined me.
0:40:32 > 0:40:33If I had lost that miserably,
0:40:33 > 0:40:36I could come in here with nothing to lose and not caring.
0:40:36 > 0:40:37But now you really want to win?
0:40:37 > 0:40:39You've given me a shot.
0:40:39 > 0:40:41Do you know, you are in with a chance?
0:40:41 > 0:40:42You have done well so far.
0:40:42 > 0:40:45- That's what kept me awake last night.- Good luck, Ed.
0:40:45 > 0:40:47- We'll just see.- Thanks, buddy.
0:40:47 > 0:40:50I'm trying to make a beehive cake.
0:40:50 > 0:40:52So that's the idea. That's the biggest, then that one
0:40:52 > 0:40:54and then that on the top.
0:40:54 > 0:40:59This is honey from my own beehives and it'll go into the sponge mix
0:40:59 > 0:41:02that I'm making, along with some lemon zest.
0:41:02 > 0:41:03Martha has practised
0:41:03 > 0:41:06her three-tiered honey sponge showstopper three times
0:41:06 > 0:41:08to try and reach perfection
0:41:08 > 0:41:11and her greatest fear is dropping it.
0:41:11 > 0:41:13Basing it on the theme of Comic Relief,
0:41:13 > 0:41:16- how are you going to Comic Relief it up, so to speak?- Right, OK.
0:41:16 > 0:41:18One, the work of Comic Relief,
0:41:18 > 0:41:21because they support a number of projects
0:41:21 > 0:41:24which work with beekeepers in poor countries,
0:41:24 > 0:41:26and if you can get it to market,
0:41:26 > 0:41:28you can actually make quite a lot of money,
0:41:28 > 0:41:29so that's the sort of serious side,
0:41:29 > 0:41:33and then I'm going to make bees to put on the outside of the cake
0:41:33 > 0:41:35and I'm going to put little red noses on them.
0:41:35 > 0:41:37You're a crafty cook.
0:41:37 > 0:41:39I noticed in the bottom of that bowl,
0:41:39 > 0:41:43- you've put a little disc of non-stick...- Oh, yes, that.
0:41:43 > 0:41:45Very wise, cos that's just where it would sit.
0:41:45 > 0:41:48- Good luck.- Well, good luck, Martha. Thank you.- Thank you.
0:41:48 > 0:41:53So I'm doing a lemon drizzle cake.
0:41:53 > 0:41:54It's making my arm ache,
0:41:54 > 0:41:57which you'd think would not be a problem being a rower,
0:41:57 > 0:41:59but it's actually quite tiring.
0:41:59 > 0:42:01Helen's lemon drizzle polka dot cake
0:42:01 > 0:42:05will be covered in a blanket of ready-made fondant icing,
0:42:05 > 0:42:08using the patriotic colours of red, white and blue.
0:42:08 > 0:42:10So how many layers have you got?
0:42:10 > 0:42:13Well, I was planning on making a cake with two layers
0:42:13 > 0:42:16but I'm going to bake three, just so I've got a backup
0:42:16 > 0:42:19and then if I want to make a third layer, I can.
0:42:19 > 0:42:21And how are you going to be decorating it?
0:42:21 > 0:42:23I'm going to try and make a bow on top and...
0:42:23 > 0:42:25Like they've been wrapped sort of thing.
0:42:25 > 0:42:28It's quite simple but I think, when it comes to taste and flavour,
0:42:28 > 0:42:31that's going to be a winner. Good luck.
0:42:31 > 0:42:32- Thanks.- Thanks, Helen.
0:42:33 > 0:42:37I'm just about to add the carrot and the walnuts.
0:42:39 > 0:42:43I'm slightly concerned about exactly how much mixture I've got, to be honest.
0:42:43 > 0:42:46I don't know that I do have enough for three tiers.
0:42:47 > 0:42:51Yep, I'm just going to have to make more mixture, that's all there is to it.
0:42:56 > 0:42:59I'm going to knock up a quick third tier.
0:43:13 > 0:43:15Everyone's gone tier mad.
0:43:17 > 0:43:21So I'm tiering it up. I'm making a third tier.
0:43:22 > 0:43:25Why not, eh? Why not? Come on! There we go.
0:43:44 > 0:43:46Oh, no!
0:43:46 > 0:43:48Disaster.
0:43:52 > 0:43:56Oh, God, that's very bad news,
0:43:56 > 0:44:00because I've dropped one of my cakes not once, but twice.
0:44:00 > 0:44:03And that's the middle layer that kind of holds it all together.
0:44:03 > 0:44:06I suppose the only thing I could think about doing
0:44:06 > 0:44:08is doing that layer again.
0:44:19 > 0:44:21Now, this is where I'm likely to go wrong,
0:44:21 > 0:44:23because I'm beginning to panic.
0:44:27 > 0:44:30OK, I reckon they need a little bit longer.
0:44:39 > 0:44:42Yeah, that's a red nose right there.
0:44:46 > 0:44:49The third tier is in the oven.
0:44:49 > 0:44:51Which, actually, hopefully, will be the bottom tier.
0:44:51 > 0:44:55So while that's cooking, I am going to make the icing.
0:45:04 > 0:45:06I'm actually going to make some circles
0:45:06 > 0:45:09so it's all ready for when the cake comes out.
0:45:11 > 0:45:12Helen, I'm multitasking.
0:45:12 > 0:45:15I'm rowing and doing the backward moon walk.
0:45:15 > 0:45:18- I hope you're impressed. - I'm very impressed.
0:45:18 > 0:45:19Helen, I love your medal.
0:45:19 > 0:45:21- Thank you. It goes with your outfit. - I know.
0:45:21 > 0:45:24Have you secretly worn it at home
0:45:24 > 0:45:27and looked at yourself in the mirror, a bit pleased?
0:45:27 > 0:45:29- I haven't done that yet.- Come on! Helen!- No, I honestly haven't.
0:45:29 > 0:45:32- We all would, wouldn't we? Wouldn't we? Just me.- I haven't.
0:45:32 > 0:45:35Ah, how did it feel when the anthem was playing, though?
0:45:35 > 0:45:38That was the most emotional bit. Everyone started singing along
0:45:38 > 0:45:41- and we realised, "This is the first time they've played the anthem..."- Wowzers.
0:45:41 > 0:45:44..and so it was a really nice moment for everyone watching as well.
0:45:44 > 0:45:48- MEL HUMS: "God Save The Queen" - I'm taking you back there. Amazing.
0:45:48 > 0:45:50Yeah, no, it was really good.
0:45:54 > 0:45:58Oooh. Look at you, you little baby.
0:46:02 > 0:46:04I still don't think that's done.
0:46:06 > 0:46:09Comic Relief bakers, half an hour to go.
0:46:09 > 0:46:11Half an hour on your showstopper.
0:46:11 > 0:46:13That's not enough time.
0:46:18 > 0:46:20OK, I think that's all right.
0:46:20 > 0:46:23Doing the old poking thing? Without even thinking?
0:46:23 > 0:46:26I'm panicking now we've got half an hour.
0:46:26 > 0:46:28The thing is, if I'm rowing, I know what I'm doing.
0:46:28 > 0:46:30I've got no idea what I'm doing.
0:46:32 > 0:46:38Fives are hard. Why couldn't it have been...11?
0:46:47 > 0:46:52I'm running out of time because I had to redo the second layer,
0:46:52 > 0:46:55so I'm behind on my bees.
0:46:57 > 0:47:00I need to forget about the bees for the time being
0:47:00 > 0:47:03and just make some butter icing, so at least I can cover it.
0:47:09 > 0:47:15Three tiers, you say. (Three tiers.)
0:47:17 > 0:47:19Third layer time. I've never done this before.
0:47:19 > 0:47:21Eee.
0:47:23 > 0:47:24SHE GASPS
0:47:24 > 0:47:26That looks wonky.
0:47:26 > 0:47:30Ten minutes to go on your bake. Ten minutes.
0:47:30 > 0:47:34Ten minutes? Oh, my God. OK, now I'm stressed.
0:47:34 > 0:47:37I'm just going to try and put it on.
0:47:37 > 0:47:39If it doesn't work, just "chuck it on" technique.
0:47:45 > 0:47:48The bit I'm dreading most, which is the piping,
0:47:48 > 0:47:51I'm doing at the very last minute completely against the clock,
0:47:51 > 0:47:52which is not what I wanted to do at all.
0:48:12 > 0:48:14All the difference.
0:48:31 > 0:48:32Time check?
0:48:32 > 0:48:35Bakers, five minutes.
0:48:35 > 0:48:36Five minutes.
0:48:48 > 0:48:50- My heart rate's gone up. - SHE LAUGHS
0:48:50 > 0:48:5425 red noses...circling.
0:48:54 > 0:48:57Or do they look weird?
0:48:57 > 0:48:59- I think they're stylish. - Do you?- Yeah.
0:48:59 > 0:49:04How does this compare to three high-level politicians
0:49:04 > 0:49:07- in the world at one studio? - Far, far worse.
0:49:09 > 0:49:11Bakers, two minutes.
0:49:25 > 0:49:28Oooh, Ed, be careful of the numbers!
0:49:34 > 0:49:37A sprinkling of walnut.
0:49:38 > 0:49:41Comic Relief bakers, that's it, step away.
0:49:43 > 0:49:45Whoo!
0:50:15 > 0:50:18Paul and Mary, maybe you should blow the candles out?
0:50:20 > 0:50:23- (Save them for next year, save them for next year.)- Oh, yes.
0:50:23 > 0:50:25I actually quite like the look of it.
0:50:25 > 0:50:27I think it's got a very attractive look to it.
0:50:27 > 0:50:30Take a cut out of the middle.
0:50:30 > 0:50:32Does that feel nice, Paul?
0:50:32 > 0:50:33Yeah, it does.
0:50:35 > 0:50:36- Oh, that looks good.- Oh, hello.
0:50:36 > 0:50:39- It really does look good.- Yeah.
0:50:42 > 0:50:44I think the overall image is fantastic.
0:50:44 > 0:50:46It's very pretty. But not a lot of flavour.
0:50:46 > 0:50:50It needs maybe a bit of citrus in there,
0:50:50 > 0:50:53maybe a bit of orange, or something to lift it up.
0:50:53 > 0:50:56I was impressed that you got all three layers the same.
0:50:56 > 0:50:57It looks a lovely texture.
0:50:57 > 0:51:00The actual mixture's a little on the dry side
0:51:00 > 0:51:03but because you've made this lovely moist filling,
0:51:03 > 0:51:05- the two together go very well. - Thank you, Claudia.
0:51:05 > 0:51:07Thank you. Do I curtsey?
0:51:15 > 0:51:19Helen, that looks really smart. You're good at tying bows as well.
0:51:19 > 0:51:21That fell through.
0:51:21 > 0:51:23Ooh.
0:51:25 > 0:51:29Well, you had difficulty before in perhaps slightly over-baking.
0:51:29 > 0:51:30Nice.
0:51:34 > 0:51:36It's...um...under-baked.
0:51:36 > 0:51:38- Is it?- Yeah.
0:51:38 > 0:51:40It's a little close textured.
0:51:40 > 0:51:43But the flavour is good, actually.
0:51:43 > 0:51:44Thank you.
0:51:44 > 0:51:47- But she won gold at the Olympics. - I know.
0:51:47 > 0:51:50You can't take that away from her.
0:51:57 > 0:52:00I call this "What's Up, Doc?".
0:52:00 > 0:52:04Because it's a carrot cake and also because when you look at it,
0:52:04 > 0:52:06there appears to be something up.
0:52:06 > 0:52:09There certainly appears to be something up!
0:52:09 > 0:52:11I like it cos it's informal.
0:52:11 > 0:52:14- You know, sometimes informal... - Informal! That's the word.
0:52:14 > 0:52:17No, seriously, this is not perfection,
0:52:17 > 0:52:19it just looks as fresh as a daisy,
0:52:19 > 0:52:23done in a short time, and we know you haven't had any help.
0:52:27 > 0:52:31You have some raw carrot cake.
0:52:31 > 0:52:36- What we have is a range of textures. - PAUL LAUGHS
0:52:36 > 0:52:38It is a bit under-baked, particularly the bottom one,
0:52:38 > 0:52:42but I think it would give a lot of pleasure to this birthday party.
0:52:42 > 0:52:46- The bake is very poor but the flavour's good.- Thank you.
0:52:52 > 0:52:54I think your decoration on that is fantastic.
0:52:54 > 0:52:57It's a work of art. Well done.
0:52:57 > 0:53:01- Thank you.- It just looks the part. And those bees, red noses,
0:53:01 > 0:53:05almost smiling bees, and I like that.
0:53:05 > 0:53:09- I've just realised it's almonds that they've got...- The wings.
0:53:09 > 0:53:11..as their wings. Little flaked almonds.
0:53:11 > 0:53:13That was my mum's idea.
0:53:17 > 0:53:19- Martha, that's delicious. - Oh, my God.
0:53:19 > 0:53:21It's light, it's fluffy,
0:53:21 > 0:53:23a nice bit of lemon coming through there,
0:53:23 > 0:53:25the aftertaste of honey.
0:53:25 > 0:53:28Very clever to put the lemon with the honey.
0:53:28 > 0:53:31The lemon just sharpens it up. It just tastes so good.
0:53:31 > 0:53:33Well done, Martha.
0:53:33 > 0:53:34I can't believe it. OK.
0:53:34 > 0:53:36It was very nerve-wracking when they cut into it
0:53:36 > 0:53:39cos it was still warm when I iced it
0:53:39 > 0:53:42and I was very worried that that would have actually collapsed.
0:53:42 > 0:53:45But Mary really liked the taste of it
0:53:45 > 0:53:47and so I couldn't be happier, to be honest.
0:53:47 > 0:53:51I wish I could show you all the cake that was in my head.
0:53:51 > 0:53:54But, alas, I have instead shown you
0:53:54 > 0:53:57the cake of my nightmares.
0:53:57 > 0:54:01I think I did rubbish in that. I did way worse than I thought I was going to do, actually.
0:54:01 > 0:54:05And it was under-baked, and so that was the most annoying thing.
0:54:05 > 0:54:07I do think there's no chance of me winning Star Baker.
0:54:07 > 0:54:10I've not done enough to impress them, no.
0:54:10 > 0:54:16When the lemon meringue pie flew off my spatula yesterday,
0:54:16 > 0:54:18that was curtains.
0:54:22 > 0:54:28Claudia's Red Nose three-tiered velvety cake.
0:54:28 > 0:54:31It looks the part but then when you taste it,
0:54:31 > 0:54:33- the flavour just isn't there. - Her cookies, however,
0:54:33 > 0:54:36- were bursting with flavour, weren't they?- Oh, gosh.
0:54:36 > 0:54:38They were delicious, those cookies.
0:54:38 > 0:54:41Those cookies were actually the best ones of all four.
0:54:41 > 0:54:42Lemon meringue pie?
0:54:42 > 0:54:45Lemon meringue pie - you can't really keep a straight face
0:54:45 > 0:54:47talking about her lemon meringue pie.
0:54:47 > 0:54:50It was a little bit of a disaster, but, after all,
0:54:50 > 0:54:52if the taste is good, we'll remember it.
0:54:52 > 0:54:56Helen's showstopper? The old bow, red, white and blue.
0:54:56 > 0:55:00She did get the sugar paste very thin, which is good.
0:55:00 > 0:55:03Although it looks, when you first cut into it, the bake is all right,
0:55:03 > 0:55:06but when we got down to the middle, there's some under-bake there.
0:55:06 > 0:55:09- She made a cracking batch of biscuits, though.- Oh, good.
0:55:09 > 0:55:12- Didn't do so well in the technical, she came third.- Yeah.
0:55:12 > 0:55:15- Now, on to Ed.- Well, he's obviously a natural at baking.
0:55:15 > 0:55:18The 25, I saw him putting the icing on with his fingers -
0:55:18 > 0:55:22that cracked me up. So there's a little bit of "comic relief" for me as well.
0:55:22 > 0:55:25But the actual flavour of that cake is very, very good.
0:55:25 > 0:55:28The biscotti were so delicious.
0:55:28 > 0:55:31They weren't biscotti, but they were very, very good.
0:55:31 > 0:55:34- Yeah.- And guess who was first in the lemon meringue pie?
0:55:34 > 0:55:37- He was.- Is he still in contention, do you think?
0:55:37 > 0:55:40- I would put him up there, yeah. - Let's have a look at Martha's.
0:55:40 > 0:55:43Martha has showed skill. It was just stunning.
0:55:43 > 0:55:46- And the flavours - weren't they good? - Mmm.
0:55:46 > 0:55:49- And she came second, of course, in...- The lemon meringue pie.
0:55:49 > 0:55:52- Precisely. So I think we do have our top two.- Mm-hm.
0:55:52 > 0:55:54Ed and Martha.
0:55:54 > 0:55:55Exactly.
0:55:55 > 0:55:58As always, up to you two.
0:56:13 > 0:56:19Comic Relief bakers, you have been epic from start to finish.
0:56:19 > 0:56:22Signature bake was biscuit KEARNAGE.
0:56:22 > 0:56:25Technical bake, you CLAUDIA-ED back.
0:56:25 > 0:56:28You made some GLOVERLY showstoppers.
0:56:28 > 0:56:31And all the way through, you allowed nothing to BYRNE.
0:56:31 > 0:56:35- Oh!- Paul and Mary have made their decision.
0:56:37 > 0:56:41So Comic Relief Star Baker is awarded to...
0:56:47 > 0:56:49..Martha Kearney.
0:56:51 > 0:56:52Well done.
0:56:52 > 0:56:53Thanks very much.
0:56:55 > 0:56:57- There you go, my dear.- Thanks.
0:56:57 > 0:57:00It honestly feels amazing. I never...
0:57:00 > 0:57:02Seriously, I never thought this would happen.
0:57:02 > 0:57:04I can't quite believe it. I'm really happy.
0:57:04 > 0:57:08- Back to work. I'm not going to take it off.- You wear it.
0:57:08 > 0:57:09'The best woman won.'
0:57:09 > 0:57:11A good day for baking and a good day for justice.
0:57:11 > 0:57:13I hope that people watching Comic Relief Bake Off
0:57:13 > 0:57:16have been inspired to make their own bakes
0:57:16 > 0:57:18and raise money for a worthy cause.
0:57:18 > 0:57:21If you do bake to raise money for Comic Relief, which is good,
0:57:21 > 0:57:22if it doesn't...
0:57:22 > 0:57:25if, like me, it's not always edible, then, yeah, Frisbee.
0:57:25 > 0:57:28So two days ago, if I was going to a party,
0:57:28 > 0:57:30I'd bring along crisps and drinks
0:57:30 > 0:57:33and now I think I'd be confident and I'd make a cake instead.
0:57:33 > 0:57:36We've all had such a laugh doing this together
0:57:36 > 0:57:39and I hope that this will inspire people
0:57:39 > 0:57:41to donate some money to Comic Relief.
0:57:41 > 0:57:44Anyone, if they put their mind to it can bake something for Comic Relief.
0:57:44 > 0:57:47The general spirit has been great,
0:57:47 > 0:57:50and they've all given up their time for Comic Relief
0:57:50 > 0:57:53and the results have been amazing.
0:57:53 > 0:57:58And you can be a star baker too and get your very own apron of honour.
0:57:58 > 0:58:04These gorgeous Comic Relief aprons are available online and in store
0:58:04 > 0:58:06with all profits going to Comic Relief
0:58:06 > 0:58:09and they are selling like... hot cakes.
0:58:11 > 0:58:12If we've inspired you to get baking,
0:58:12 > 0:58:18why not go out and buy the beautiful Great Comic Relief Bake Off Booklet.
0:58:18 > 0:58:22It's full of recipes that you can make for your very own bake sale.
0:58:22 > 0:58:24Details are all on the website.
0:58:24 > 0:58:26Where's that man with the apron?
0:58:48 > 0:58:51Subtitles by Red Bee Media Ltd