0:00:02 > 0:00:05Over the last three days, we've watched as our 12 valiant kitchen warriors
0:00:05 > 0:00:07have set out on their baking odyssey.
0:00:07 > 0:00:10They've trounced the tray bake, outsmarted the tart,
0:00:10 > 0:00:13and been snatched from the jaws of banana loaf death.
0:00:14 > 0:00:19Three finalists remain to battle it out in the Great Sport Relief Bake Off final.
0:00:19 > 0:00:23Take cover behind your colanders, this could get messy.
0:00:25 > 0:00:27The heats are over.
0:00:27 > 0:00:29Yeah!
0:00:29 > 0:00:33Three Sport Relief bakers have made it through to grand final day.
0:00:35 > 0:00:38We've seen them traumatised by technology...
0:00:38 > 0:00:41- I'm at the mercy of that. - ..tussle with their pastry...
0:00:41 > 0:00:46- Oh, no! It's broken. - ..and do battle with the baking tin.
0:00:46 > 0:00:49- Gus, please be careful, my love. - Oh, no!
0:00:49 > 0:00:51APPLAUSE
0:00:51 > 0:00:54But only three could make it through.
0:00:54 > 0:00:56Angela Griffin, Anita Rani and Fi Glover
0:00:56 > 0:00:59have two tough days ahead of them.
0:00:59 > 0:01:01That mixture, I'm going "Yey, oh, my goodness me,
0:01:01 > 0:01:03"they think my baking's brilliant.
0:01:03 > 0:01:05"Oh, my gosh! I have to bake again".
0:01:05 > 0:01:08It's brilliant that I've got through to the final,
0:01:08 > 0:01:11and I just want to enjoy it, and what will be will be.
0:01:11 > 0:01:13But now I'm in the final, I might as well try and win it.
0:01:13 > 0:01:15I'm focused.
0:01:16 > 0:01:19Show me the oven, I'm off.
0:01:20 > 0:01:23They've got to do something spectacular
0:01:23 > 0:01:25and it's got to taste perfect, too.
0:01:25 > 0:01:29What I'd like to see is something that makes you go "Wow".
0:01:31 > 0:01:33At the end of three epic challenges,
0:01:33 > 0:01:36one of these bakers will be crowned champion
0:01:36 > 0:01:38at the Sport Relief bake sale.
0:01:38 > 0:01:42I'm absolutely delighted to say that the winner is...
0:02:16 > 0:02:21Welcome, bakers, and huge congratulations to all three of you
0:02:21 > 0:02:25for making it through to this Great Sport Relief Bake Off final.
0:02:25 > 0:02:27So let's crack on with the signature bake,
0:02:27 > 0:02:31and we're asking you this morning to present a trio of biscuits.
0:02:31 > 0:02:35Mary and Paul want to see three different types of biscuit here.
0:02:35 > 0:02:39Some rich, crumbly shortbread biscuits,
0:02:39 > 0:02:42some sandwich biscuits and some iced biscuits.
0:02:42 > 0:02:44It's crunch time now, on the clock,
0:02:44 > 0:02:47You've got two hours for this challenge.
0:02:47 > 0:02:51On your marks, get set, bake.
0:02:56 > 0:02:59Biscuits are more difficult to get right than you might think,
0:02:59 > 0:03:03and the bakers have to juggle three different recipes each
0:03:03 > 0:03:07which all require different doughs, cooking times and decoration.
0:03:07 > 0:03:08Three sets of biscuits.
0:03:08 > 0:03:11They've all got something that then goes on them or in them.
0:03:11 > 0:03:12Ooh!
0:03:16 > 0:03:19So I am being careful, methodical and calm.
0:03:19 > 0:03:22Even though I'm shaking and I can't quite breathe!
0:03:24 > 0:03:27Can you tell us what three biscuits you're making?
0:03:27 > 0:03:28My theme is poker.
0:03:28 > 0:03:32My sandwich biscuit is a jammy sandwiched biscuit.
0:03:32 > 0:03:35They're going to represent my poker chips. Millionaire shortbread.
0:03:35 > 0:03:39So that's the millions on the table. And then I'm doing ginger biscuits.
0:03:39 > 0:03:42I'm icing them and making them look like playing cards.
0:03:42 > 0:03:44You've got an awful lot going on.
0:03:44 > 0:03:47I have indeed, but it's the final, isn't it?
0:03:47 > 0:03:49I want to push myself and just have a go.
0:03:51 > 0:03:56Journalist and television presenter Anita has become slightly obsessed
0:03:56 > 0:03:59with the Sport Relief Bake Off challenges ahead.
0:03:59 > 0:04:02I'm spending a lot of time thinking about baking and reading about baking
0:04:02 > 0:04:07and the default setting is baking, up here at the moment.
0:04:08 > 0:04:10As the competition's got closer,
0:04:10 > 0:04:12she's started to get more serious about it,
0:04:12 > 0:04:16and she's been force feeding us cakes for the last few days.
0:04:17 > 0:04:19I feel very confident for her
0:04:19 > 0:04:22because I know she's very skilled in the kitchen.
0:04:22 > 0:04:27But yes, she has been up at night, I think!
0:04:29 > 0:04:33I can't even allow myself to think about the possibility of winning.
0:04:33 > 0:04:39But, if I were to win it, it would be incredible.
0:04:40 > 0:04:45Anita's poker-themed biscuits are a millionaire's shortbread,
0:04:45 > 0:04:48which is shortbread topped with caramel and chocolate.
0:04:48 > 0:04:51Iced ginger biscuits, decorated like playing cards.
0:04:51 > 0:04:54And jammy sandwiches with freshly made jam.
0:04:56 > 0:05:01Look at the colour of that! That is just gorgeous.
0:05:01 > 0:05:03Oh!
0:05:10 > 0:05:14Angela, you've got a ginger theme going through your biscuits. Tell us more about it.
0:05:14 > 0:05:17I have, yes. This is my ginger binge,
0:05:17 > 0:05:21which is basically three types of biscuits containing ginger.
0:05:21 > 0:05:24And what types of ginger are you using?
0:05:24 > 0:05:27Every single kind of ginger, I'm using!
0:05:27 > 0:05:29Your strength was actually your flavours.
0:05:29 > 0:05:33Your flavour combinations were superb, so you're quite comfortable about that?
0:05:33 > 0:05:36I am not completely comfortable with it, I've got to say.
0:05:36 > 0:05:41You don't really know how it's going to taste until you bite into the biscuit.
0:05:44 > 0:05:48Angela, actress and mother of two, has always baked at home.
0:05:48 > 0:05:51But recently, it's stepped up a gear or two.
0:05:51 > 0:05:54I'm really dead excited that I'm through. I'm also petrified.
0:05:55 > 0:05:59Our kitchen has now turned into some kind of laboratory
0:05:59 > 0:06:01and Angela's the mad scientist!
0:06:01 > 0:06:03She keeps coming out covered in flour
0:06:03 > 0:06:06with a plate full of cakes that she wants me to eat.
0:06:09 > 0:06:13When we bake with Mum, the atmosphere is fun and happy.
0:06:14 > 0:06:16And sometimes very messy!
0:06:16 > 0:06:19Well, she lets me do all the measuring
0:06:19 > 0:06:24and sometimes she lets Missy do the mixing and stuff.
0:06:24 > 0:06:26And cracking the eggs.
0:06:26 > 0:06:29Today, Angela is baking a simple shortbread
0:06:29 > 0:06:32flavoured with lemon, orange and ginger,
0:06:32 > 0:06:33iced gingerbread men,
0:06:33 > 0:06:37and cardamom and ginger sandwich biscuits with a lemon cream filling.
0:06:43 > 0:06:47So, can you tell us a little bit about your three biscuits, please?
0:06:47 > 0:06:50Yes. I'm doing ginger nuts with a butter cream filling,
0:06:50 > 0:06:52which is going to be orange and mint.
0:06:52 > 0:06:58I'm doing a cheats millionaire shortbread. It's shortbread dipped in a butterscotch chocolate,
0:06:58 > 0:07:02And then I'm doing massive iced biscuits.
0:07:02 > 0:07:06So the inside of your ginger cream is the...
0:07:06 > 0:07:08It's got the mint in it as well, hasn't it?
0:07:08 > 0:07:13- Yes, so it's orange and mint. - And mint, yeah. Hmm.
0:07:13 > 0:07:16- Fresh mint with the ginger. I don't know, you know?- Yeah.
0:07:18 > 0:07:23I find baking to be an incredibly relaxing thing to do,
0:07:23 > 0:07:26and a really, really lovely way to hang out with the kids
0:07:26 > 0:07:30and, you know, for all of us to be enjoying ourselves.
0:07:31 > 0:07:36Fi has two children and is a journalist and radio broadcaster.
0:07:37 > 0:07:41The Sport Relief Bake Off has reignited her passion for baking.
0:07:41 > 0:07:44Now, I can't get enough of it.
0:07:44 > 0:07:49I just want to try everything, learn it, do it, love it.
0:07:49 > 0:07:53Today, Fi's baking shortbread dipped in butterscotch chocolate,
0:07:53 > 0:07:55oversized iced gems,
0:07:55 > 0:07:59and sandwiched gingernuts with an orange and mint cream filling.
0:08:04 > 0:08:08Fi, Angela and Anita are rolling the dough for their iced biscuits.
0:08:10 > 0:08:12Fi's adding oats to her mixture,
0:08:12 > 0:08:17while Angela and Anita are both using a basic gingerbread mix.
0:08:18 > 0:08:21Oh, no! I've wrecked that little man.
0:08:21 > 0:08:24So what I am going to do is re-roll.
0:08:30 > 0:08:34I'm looking at them and thinking that they're much thicker than these ones. Oh, God!
0:08:34 > 0:08:39They are, so I'm going to... Actually I've not got time for this,
0:08:39 > 0:08:41I've got to re-roll.
0:08:41 > 0:08:43Come on, little ones.
0:08:54 > 0:09:00Bakers, biscuit news just breaking, you've had one hour and you've got one hour to go,
0:09:00 > 0:09:03so you are effectively halfway through.
0:09:03 > 0:09:07Ooh! Right, I've got to step up here.
0:09:07 > 0:09:11I might have been a little too calm and slow.
0:09:11 > 0:09:14The bakers move on to their shortbread.
0:09:14 > 0:09:19Fi's keeping it simple and going for the classic shortbread - just butter, sugar and flour.
0:09:19 > 0:09:22I am feeling quite stressed.
0:09:22 > 0:09:24Take this shortbread for example,
0:09:24 > 0:09:28which at home, never looked like this.
0:09:30 > 0:09:33The key to a good shortbread is a short, crumbly texture.
0:09:33 > 0:09:37This is achieved by not overhandling the dough.
0:09:45 > 0:09:51I've taken a risk here, because this is my shortbread and I'm patting it straight into the tin,
0:09:51 > 0:09:54but I haven't actually put greaseproof paper underneath.
0:09:54 > 0:09:58Say a little prayer. Please work. Please come out in one piece. OK.
0:10:01 > 0:10:05I didn't press start on my timer.
0:10:05 > 0:10:10So with the precision baking I'm looking for, that's not going to help.
0:10:10 > 0:10:14When they start to take a colour on top, they're too far gone.
0:10:14 > 0:10:19If they're not cooked through, when I dip them in chocolate, they'll just fall apart anyway.
0:10:25 > 0:10:27OK.
0:10:32 > 0:10:35Dunno. I've got no idea.
0:10:39 > 0:10:43This is the bit where I slightly could come unstuck because I'm making caramel.
0:10:43 > 0:10:46Not a bought caramel, obviously.
0:10:46 > 0:10:50Why would I do that when I can make it much harder for myself?
0:10:50 > 0:10:53It's bubbling and it's sticking to the bottom of the pan.
0:10:53 > 0:10:57If take your eye off it for even a minute, it will stick.
0:10:58 > 0:11:00It's all happening.
0:11:00 > 0:11:04'Anita's making a classic millionaire's shortbread
0:11:04 > 0:11:09'a shortbread base topped with a layer of caramel and chocolate.
0:11:09 > 0:11:12'The difficulty is getting it to cool in time to cut.
0:11:12 > 0:11:17'That's usually done in the fridge, but Anita's taking a risk by opting for the freezer.'
0:11:17 > 0:11:20Never done that before.
0:11:20 > 0:11:22That's worrying, isn't it?
0:11:31 > 0:11:37Bakers, I bring you some time news that might not go down that well.
0:11:37 > 0:11:39You've got 28 minutes to go.
0:11:39 > 0:11:4328 minutes to go on your signature challenge. Thank you.
0:11:46 > 0:11:49'Anita begins her jammy sandwich biscuits.
0:11:49 > 0:11:55'She's decided to add ground almonds to her dough to help achieve a crumbly texture.'
0:11:55 > 0:12:01I don't have cutters at home, so I have improvised. Not good.
0:12:11 > 0:12:16I've not even started on my third biscuit, which is just actually a nightmare.
0:12:17 > 0:12:21'Angela's making cardamom and ginger sandwich biscuits.
0:12:21 > 0:12:27'The balls of dough must be identical in size and shape to ensure a neat, even batch.'
0:12:37 > 0:12:44I'm having to put my biscuits in together and one of them's obviously at the wrong heat.
0:12:45 > 0:12:49- The two different types. - Yeah. So it's...
0:12:49 > 0:12:52It's a little bit of a nightmare.
0:12:52 > 0:12:55All right, we're going to do this. I'm just going to go in with it.
0:12:55 > 0:12:59'A successful biscuit is not only down to the bake.
0:12:59 > 0:13:04'The judges are also looking for creativity in the icing and decoration.'
0:13:04 > 0:13:08I've never seen such a delicate nozzle employed on this show.
0:13:08 > 0:13:14- No!- Sorry.- It's OK. I just know that their standards are going to be more exacting, aren't they?
0:13:14 > 0:13:18Which is a worry, because I don't think I'm doing as well.
0:13:18 > 0:13:21I've given myself too much to do and too little time.
0:13:21 > 0:13:23These are my iced cookies.
0:13:23 > 0:13:27I haven't got as much time to ice them as I'd hoped.
0:13:28 > 0:13:33- Bakers, you've got five minutes left.- What?!- I'm only joking.
0:13:33 > 0:13:39- I'm only joking. Fifteen minutes left.- That's no better! - Fifteen minutes left, bakers.
0:13:39 > 0:13:44- The pressure's on. OK, love. Plate. - Something to put my biscuits on.- OK.
0:13:44 > 0:13:48- I'll get one of... I think I'll get... Shall I get one of these? - I don't know what to do.
0:13:51 > 0:13:53Oh, right. OK.
0:13:56 > 0:14:01- You're all right.- Just. - Just in the nick. In the nick.
0:14:06 > 0:14:09Very worried.
0:14:16 > 0:14:19The judges are a little worried about my use of mint.
0:14:19 > 0:14:21I don't think they think the flavours will work.
0:14:34 > 0:14:39Is there anything I can do at this point? Do you want me to just hold?
0:14:39 > 0:14:45The thing is, I put it in the freezer because it wasn't setting. Hold it.
0:14:45 > 0:14:48I'm going to try and get it out. That's it.
0:14:48 > 0:14:51Let's get a...
0:14:51 > 0:14:53- It's going to come out. - It's fine, my love.
0:14:57 > 0:15:00- Are you pleased?- I'm pleased it came out of the tin!- Well done!
0:15:01 > 0:15:06Bakers, you've got one minute left to go on this challenge.
0:15:06 > 0:15:08Hang on a minute.
0:15:11 > 0:15:14God, my hands are shaking!
0:15:27 > 0:15:32OK, cookie monsters, time is literally up.
0:16:02 > 0:16:07I'm just relieved I managed to finish it all in time, even though
0:16:07 > 0:16:11it's not finished to the standards I would have hoped.
0:16:11 > 0:16:16The fact I got them in on time... I'm chuffed!
0:16:16 > 0:16:22What I thought everything would turn out like is not actually what's on that plate stand.
0:16:33 > 0:16:39- And these are filled with orange cream and mint?- Yes.
0:16:39 > 0:16:45We were worried about that mint. Let's see how it comes through.
0:16:45 > 0:16:48- It's delicious. I can't taste the mint, though.- Oh.
0:16:49 > 0:16:52The oats come through strongly in that one.
0:16:52 > 0:16:56- I'm not sure about the icing. - Let's have a shortbread.
0:16:58 > 0:17:02It's difficult to break. I like that in a shortbread.
0:17:04 > 0:17:09A bit rubbery. It's got too much of a chew to it than a shortbread should have.
0:17:11 > 0:17:17- I think I'm going to disagree with you. I think it is a good shortbread biscuit.- Thank you.
0:17:26 > 0:17:30- Hmm. It is slightly overbaked. - Oh, dear.
0:17:31 > 0:17:35- Mmm. They melt in the mouth. - That was the...
0:17:35 > 0:17:38And there's just the right amount of jam.
0:17:38 > 0:17:42- Good texture. These are just lovely. - They're delicious.
0:17:42 > 0:17:47I... Very, very good. Melts in the mouth. Does exactly what you said.
0:17:47 > 0:17:50Great. So that's definitely a Paul-sized biscuit!
0:17:51 > 0:17:54Let's just see if it's done underneath.
0:17:55 > 0:18:00- That is done underneath. - I think it needs less chocolate.- OK.
0:18:00 > 0:18:02But I'm picking, to be honest.
0:18:12 > 0:18:15I think they're just a little bit too thin.
0:18:15 > 0:18:20I like that thinness because that's where comes the snap.
0:18:20 > 0:18:26- That snap is what makes that as a gingerbread man.- I think we should go for these.- The shortbread.
0:18:28 > 0:18:31- Absolutely beautiful. - Oh, goodness me!
0:18:31 > 0:18:34It crumbles, the bake, the colour,
0:18:34 > 0:18:37the flavours are coming through. That is delicious.
0:18:42 > 0:18:46- I think that's a very tasty biscuit. What do you think?- Brilliant.
0:18:46 > 0:18:49You can come and bake for me any time.
0:18:49 > 0:18:51- Thank you so much.- Well done.
0:18:57 > 0:19:02I honestly can't believe I've pulled that off. I can't believe it.
0:19:02 > 0:19:04I can't believe it.
0:19:06 > 0:19:08I can't believe it.
0:19:08 > 0:19:12Two of my biscuits were OK and the third one didn't go very well.
0:19:12 > 0:19:15That's not enough. They've got to be better.
0:19:15 > 0:19:18I've got to get better.
0:19:18 > 0:19:24It feels really good to get nice comments in the final, but there are still two challenges to go.
0:19:28 > 0:19:31There you go. Some overdone, some underdone.
0:19:31 > 0:19:33That's the way the cookie crumbles.
0:19:33 > 0:19:37We've been here all week supporting Sport Relief 2012.
0:19:37 > 0:19:41To do your bit, you can visit the website
0:19:41 > 0:19:45and prove to yourself that baking to raise money for charity
0:19:45 > 0:19:47is a piece of cake.
0:19:47 > 0:19:53'The three finalists ready themselves for the technical challenge.
0:19:53 > 0:19:58'As the recipe is only revealed at the start of the bake, they have no time to prepare.'
0:20:00 > 0:20:05Bakers, I can see a look of slight dread in your eyes.
0:20:05 > 0:20:09It is of course time now for the surprise technical challenge.
0:20:09 > 0:20:14Mary and Paul, you always judge this blind, so please, off you go
0:20:14 > 0:20:19and do whatever it is that you do when you're out there.
0:20:19 > 0:20:25So, bakers, your surprise technical challenge today -
0:20:25 > 0:20:31we'd like you, please, to bake something which is the cornerstone of any picnic,
0:20:31 > 0:20:34wedding or celebration buffet
0:20:34 > 0:20:39and which requires you for the first time to use RPP, rough puff pastry.
0:20:41 > 0:20:45It is Paul Hollywood's sausage roll.
0:20:47 > 0:20:54You've got one and three quarter hours to produce Paul's sausage roll
0:20:54 > 0:20:57and make Paul and Mary proud.
0:20:57 > 0:21:03So, good luck, bakers. On your marks, get set, bake.
0:21:03 > 0:21:08'Our finalists are only given basic instructions to complete
0:21:08 > 0:21:12'Paul's original recipe of six sausage rolls with onion chutney.'
0:21:12 > 0:21:18I've never made rough puff pastry before. I'm interested to know whether I can do it.
0:21:18 > 0:21:21Oh, my God! I'm talking really fast!
0:21:21 > 0:21:27I like the fact both of the other ladies had a sharp intake of breath as well.
0:21:27 > 0:21:31It's a whole new world for me that's opening up right here.
0:21:33 > 0:21:37It's really a great challenge to bring in rough puff pastry.
0:21:37 > 0:21:43It's very tricky and I think that our bakers won't have made it before.
0:21:43 > 0:21:47I think it will help us decide who, ultimately, will be the winner.
0:21:49 > 0:21:54- There's a piece for you, Mary. - I like the look of that.- It's laced with onion all the way round.
0:21:54 > 0:21:59It's surrounding the meat. When you eat it, you'll enjoy that onion as well,
0:21:59 > 0:22:02especially with the whole thing as a sausage roll.
0:22:02 > 0:22:10- So, tuck in.- The addition of the thyme and the onion really goes well.
0:22:10 > 0:22:16The pastry is light, the buttery taste is coming through and it's crisp. What more could we ask?
0:22:19 > 0:22:25It says keep it in lumps. I feel that's probably a little bit too lumpy there.
0:22:25 > 0:22:32I'm going to go quite small lumps. But not too breadcrumby.
0:22:32 > 0:22:35You say cut the butter in chunks.
0:22:35 > 0:22:38They don't know exactly what size to do that.
0:22:38 > 0:22:44You're basically trying to bring it together to form a dough, but remain lumpy.
0:22:44 > 0:22:49It's the remaining lumpy that will create a great rough puff.
0:22:57 > 0:23:02Does it mean full lumps? Did it mean not to bring it together at all?
0:23:02 > 0:23:06I think I've done something wrong, keep the butter in lumps and I've done that.
0:23:06 > 0:23:11I'm going to start again. I don't know what to do.
0:23:11 > 0:23:13OK, I shouldn't panic. I should just be calm.
0:23:20 > 0:23:25"Keep the butter in lumps. Bring the flour, sugar, salt and butter together."
0:23:25 > 0:23:28- Sod it, I'm just going to go for it. - That just feels far too...
0:23:28 > 0:23:31Do you know what I mean? Is that right?
0:23:33 > 0:23:36It shouldn't be like that.
0:23:36 > 0:23:38I'm going to start again.
0:23:47 > 0:23:51'The dough needs to be folded and then refrigerated for ten minutes.
0:23:51 > 0:23:56'This process is then repeated three times before baking to allow the gluten to relax.
0:23:56 > 0:23:59'and the fat to set.'
0:24:00 > 0:24:06I'm not feeling super confident about that, but at least it's come together as something.
0:24:11 > 0:24:15'As the dough rests, the bakers make their chutney filling
0:24:15 > 0:24:19'by softening onions with sugar and vinegar until caramelised.'
0:24:24 > 0:24:26I haven't yet put the vinegar in.
0:24:26 > 0:24:30The reason is I think you need to let the onions cook off a bit
0:24:30 > 0:24:33before you put the vinegar in because the vinegar will...
0:24:33 > 0:24:37That's what makes it sticky. No, the sugar will make it sticky,
0:24:37 > 0:24:42but that will give it the tartness. I don't know why. I'm talking absolute nonsense.
0:24:42 > 0:24:46But in my mind, for some reason, it's going in later.
0:24:47 > 0:24:50ALARM BEEPS
0:24:51 > 0:24:55'After ten minutes, the dough is folded for a second time.'
0:25:00 > 0:25:03At least I only have to make one. Don't I?
0:25:04 > 0:25:07"Place each sausage roll..."
0:25:07 > 0:25:11Each. Oh, where does it say...? Oh, yeah. I'm making six.
0:25:11 > 0:25:13Please don't just make one huge one!
0:25:17 > 0:25:22- It would end up... - That would be absolutely hilarious!
0:25:22 > 0:25:26I was thinking - that's a lot of pastry for one sausage roll!
0:25:26 > 0:25:29It would end up that long. No. I think...no.
0:25:31 > 0:25:35'Paul's recipe requires the meat to be seasoned.'
0:25:35 > 0:25:37What am I doing?
0:25:37 > 0:25:43It actually says chop the thyme but I wouldn't want to come across a thyme stalk in a sausage roll.
0:25:43 > 0:25:46They're soft, aren't they?
0:25:57 > 0:26:03'With the end in sight, the bakers aren't taking any risks and are being as precise as possible.'
0:26:10 > 0:26:17Somehow, I've got 16 grams of sausage meat on my fingers because that has literally...
0:26:17 > 0:26:19Oh, hang on!
0:26:21 > 0:26:23It's on the back of me spoon!
0:26:30 > 0:26:35- Second roll?- Third!- Is it? - Third, baby!- Cor my blimeys!
0:26:35 > 0:26:36It's not exactly me, is it?
0:26:36 > 0:26:40So that goes back in the fridge and when it comes out...
0:26:40 > 0:26:45- I'm about to make some rolls!- Hello, sailor! You're in good time. Yes?
0:26:45 > 0:26:50- You've got an hour to go.- Is that OK?- Yeah. I dunno. I'm asking you.
0:26:50 > 0:26:54I think so. I think it's OK. I've got my onion chutney on the go.
0:26:54 > 0:26:59'After the final ten minutes of resting, the assembly can begin.'
0:26:59 > 0:27:02It's got to be pretty straight
0:27:02 > 0:27:05because I'm going to cut six out of this.
0:27:05 > 0:27:08'The judges will be looking for an even batch of sausage rolls,
0:27:08 > 0:27:12'so the pastry must be a consistent height and shape.
0:27:14 > 0:27:16'Anita's taking no chances.
0:27:26 > 0:27:28'When assembling their sausage rolls,
0:27:28 > 0:27:32'the bakers face two challenges - to get the onion chutney all the way
0:27:32 > 0:27:37'round the meat filling and try and avoid a pastry overlap underneath.
0:27:39 > 0:27:43I've not put the onion chutney inside. This beautiful onion chutney I've made.
0:27:51 > 0:27:55I'm not sure I've got the shape right. Argh!
0:27:55 > 0:27:59My sausage rolls are lacking a certain finesse.
0:28:11 > 0:28:14Look. It's too thin.
0:28:17 > 0:28:21I'm finding the pastry very difficult to work with.
0:28:21 > 0:28:26You can see what's happened. It's too thin. God!
0:28:26 > 0:28:30It's one of Paul's recipes, so the pressure's on.
0:28:35 > 0:28:41'To achieve the required glossy finish, the sausage rolls are given an egg wash before baking.'
0:28:48 > 0:28:52OK, bakers, time to get those sausages a-rolling.
0:28:52 > 0:28:56You've got half an hour left. Half an hour left on this challenge, bakers.
0:28:56 > 0:28:59Time to get those sausages rolling.
0:28:59 > 0:29:01Into the oven.
0:29:01 > 0:29:03Half an hour.
0:29:04 > 0:29:08They need half an hour in the oven to cook.
0:29:32 > 0:29:37The butter is seeping out. I'm worried they're kind of boiling in their own butter.
0:29:37 > 0:29:41I can see this one, that's my proper botch job.
0:29:41 > 0:29:45I tried covering it with another piece of pastry, like that was going to work!
0:29:56 > 0:30:02I put them onto the top oven because they're not going brown as quickly as they could do.
0:30:14 > 0:30:17They're fine. I'm leaving them where they are.
0:30:20 > 0:30:24Bakers, that's five minutes for your sausage rolls.
0:30:24 > 0:30:29- Five minutes till they come out. - I need six.- Six? Oh, dear!
0:30:29 > 0:30:32- Anita, that's against the rules. - Ok, they'll come out at five.
0:30:32 > 0:30:36Five, I'm afraid. Sorry to be harsh.
0:30:45 > 0:30:47Erm...
0:30:47 > 0:30:53There's a little bit of... where the onions have kind of caramelised on the bottom.
0:30:56 > 0:31:00Bakers, 30 seconds before I start eating...
0:31:00 > 0:31:05I mean before you start showing them to Mary and Paul. 30 seconds, please.
0:31:20 > 0:31:24Bakers, that's time up. Time up for this challenge.
0:31:39 > 0:31:42And Angela in the middle.
0:31:45 > 0:31:50And now, bakers, shoulders back. In come Paul and Mary.
0:31:55 > 0:31:59- How about that then?- Not bad.
0:32:04 > 0:32:08It's not been baked enough, this one.
0:32:08 > 0:32:13It's probably down to the folding process. It needed to have a strong egg wash.
0:32:13 > 0:32:18I can see there's been some egg wash on there. They're not very equal.
0:32:18 > 0:32:22No, and some of the butter has melted out of that pastry
0:32:22 > 0:32:25because you haven't got the layers.
0:32:25 > 0:32:29- It tastes good.- It's delicious. - Let's move on to the next one.
0:32:32 > 0:32:36We've got an extra roll of pastry.
0:32:36 > 0:32:41- Look, we've got a sort of double layer.- But the bake on that, I like.
0:32:41 > 0:32:42It's got a decent puff pastry.
0:32:42 > 0:32:46Good amount of the onion chutney all the way round.
0:32:46 > 0:32:50- It's got a nice flavour. - Lovely flavour.- It's well baked.
0:32:50 > 0:32:53It's got good colour underneath.
0:32:53 > 0:32:58It's so nice to have the underneath all crispy and just as good as the top.
0:32:58 > 0:32:59That's difficult to achieve.
0:33:05 > 0:33:09This one, the bake's pretty good. Good layers in there.
0:33:09 > 0:33:12You can see the layers trying to build up.
0:33:12 > 0:33:15It's got a nice rise and it's got a nice flavour.
0:33:15 > 0:33:18Good flavour of the onion in there.
0:33:19 > 0:33:24It's just the right amount of onion and it's a lovely colour.
0:33:27 > 0:33:29That's right.
0:33:29 > 0:33:33We've made our decision. It was very close.
0:33:33 > 0:33:38- But unfortunately, in third place... - It's me.
0:33:38 > 0:33:40This one.
0:33:40 > 0:33:46It was down to the evenness of the rise, which is down to the initial folding and mixing
0:33:46 > 0:33:50- and down to the bake. - This is second.- That's me.
0:33:50 > 0:33:57I can't tell you how close these two were. We asked for an even bake.
0:33:57 > 0:34:01They vary in size and they vary in decoration.
0:34:01 > 0:34:04But the finesse of the top of those all even,
0:34:04 > 0:34:06that's why we made it first.
0:34:06 > 0:34:12Well done, bakers, that was quite a day and there's one final hurdle to get through before one of you
0:34:12 > 0:34:16will be crowned champion of the Great Sport Relief Bake Off.
0:34:20 > 0:34:24I haven't had much sleep over the last few days,
0:34:24 > 0:34:28but I'm going to try and relax tonight and come in refreshed
0:34:28 > 0:34:30and in a good frame of mind to bake.
0:34:30 > 0:34:34The judges' comments have been really fair,
0:34:34 > 0:34:38so I will take that on board and I will give the final challenge
0:34:38 > 0:34:42my complete and utter ultimate dedication.
0:34:42 > 0:34:46I'm going home with a massive smile on me face.
0:34:46 > 0:34:53I'm not thinking about tomorrow yet. I'll leave that till 3am when I wake up with a hot sweat.
0:34:55 > 0:34:59'It's the last day in the Great Sport Relief Bake Off.'
0:34:59 > 0:35:01Today is the final.
0:35:01 > 0:35:08They've got to do their very, very best and the standard has got to rise to a peak.
0:35:10 > 0:35:13'Yesterday, Anita's poker-themed biscuits were well received
0:35:13 > 0:35:16'and she came a close second in the technical challenge.
0:35:16 > 0:35:19'Angela had success with both her biscuits and sausage rolls,
0:35:19 > 0:35:22'whilst Fi had mixed reactions to her bakes.'
0:35:26 > 0:35:29Anita, for me, is in the top two with Angela.
0:35:29 > 0:35:33Those two are, at the moment, vying for pole position.
0:35:33 > 0:35:35If Fi wants to win,
0:35:35 > 0:35:40she's really got to pull something out of the box, something special.
0:35:40 > 0:35:42She didn't do so well yesterday.
0:35:43 > 0:35:46'Just one challenge lies between these three finalists
0:35:46 > 0:35:51'and the announcement of the winner at the Great Sport Relief Bake Sale.'
0:35:51 > 0:35:54This is the ultimate bake. This is the final challenge.
0:35:54 > 0:35:58This is the one that will make or break any of our bakers.
0:36:01 > 0:36:06Bakers, you've made it, you're here and it's grand finale day.
0:36:06 > 0:36:12It is of course time for your last ever showstopper challenge.
0:36:12 > 0:36:17For this today, we'd like you to bake a tiered occasion cake.
0:36:17 > 0:36:22The judges want to be blown away, both by the way it looks and by the way it tastes.
0:36:23 > 0:36:31After this, the winner of the Great Sport Relief Bake Off 2012 will be crowned.
0:36:31 > 0:36:37You've got four hours on the clock, so for the last time, bakers,
0:36:37 > 0:36:40on your marks, get set, bake!
0:36:41 > 0:36:47'The finalists are required to make a fully covered cake for a special occasion.
0:36:47 > 0:36:52'Mary and Paul would like to see at least two tiers and some spectacular decoration.'
0:36:52 > 0:36:57Once your hands are busy, your head calms down. I think.
0:36:57 > 0:37:04I'm drawing now on that hope that somewhere in me there is some form of natural baker.
0:37:06 > 0:37:09- Hello.- How's it all going? - Very well, I think.
0:37:09 > 0:37:13- All I know is there's a teapot on the top.- Hopefully. That's the plan.
0:37:13 > 0:37:17'Inspired by the concept of a Mad Hatter's tea party,
0:37:17 > 0:37:20'Anita's making a three-tiered chocolate and orange cake.
0:37:20 > 0:37:25'It will be decorated with chocolate ganache and a sugar-paste teacup.'
0:37:25 > 0:37:30I've bought myself a little Yorkshire pudding bowl.
0:37:30 > 0:37:34I'm baking my cake mix in that and then ice it to look like a teacup.
0:37:34 > 0:37:38- You're making it tricky for yourself. I hope you can pull it off.- I hope I can, too.
0:37:38 > 0:37:41- Thanks, Anita. - Thanks, Paul and Mary.
0:37:46 > 0:37:49Can you tell us what your cake is, please?
0:37:49 > 0:37:53I'm making a spring wedding cake. Lemon drizzle cake with a lemon curd
0:37:53 > 0:37:57and mascarpone cream going through it.
0:37:57 > 0:38:00- You're making your lemon curd. - I am, yes, as well.
0:38:00 > 0:38:03- What's colour is the icing?- White.
0:38:03 > 0:38:06Is there anything going on top of that?
0:38:06 > 0:38:11I've got some ribbons, some daisies and it's going to look very fresh, very spring-like.
0:38:11 > 0:38:16- You've shown us that you're good at presentation. I hope it's good. - Looking forward to this one.
0:38:16 > 0:38:19- No pressure.- A lot to live up to. Good luck.- Thanks.
0:38:19 > 0:38:23'Angela's making a lemontastic three-tiered wedding cake.
0:38:23 > 0:38:27'She plans to sandwich each tier with lemon and mascarpone,
0:38:27 > 0:38:32'decorate the cake with white sugar paste and hand made daisies.'
0:38:37 > 0:38:40Oh, what an absolute nightmare!
0:38:40 > 0:38:43Cream away! Cream away!
0:38:46 > 0:38:48Oh, I've done it again!
0:38:52 > 0:38:54I've not lost as much this time.
0:38:54 > 0:38:58'Angela's flavouring her sponge with lemon juice and zest,
0:38:58 > 0:39:01'while Anita has chosen to add orange juice.
0:39:02 > 0:39:08'Fi isn't adding a specific flavour but is hoping to wow with the colour of her sponge instead.'
0:39:08 > 0:39:09Look at that!
0:39:14 > 0:39:16So, Fi, red velvet!
0:39:16 > 0:39:20It's a true, true colour and you've made it with buttermilk.
0:39:20 > 0:39:26I've made it with buttermilk and I've just done my bicarbonate of soda vinegar mixing.
0:39:26 > 0:39:29'Fi's baking a three-tiered heart-shaped cake.
0:39:29 > 0:39:33'The tiers will all be red velvet sponge with a jam and cream filling.
0:39:33 > 0:39:36'She plans to decorate it with sugar-paste hearts.'
0:39:36 > 0:39:41- You're confident about your showstopper.- Oh, yes.
0:39:41 > 0:39:45I'm going to try and pull out all the stops for you.
0:39:52 > 0:39:56'Once the cakes are in the oven, the bakers can focus on the decoration.'
0:39:57 > 0:40:01I wanted it to be really neat,
0:40:01 > 0:40:05so I had to investigate how to do neat icing.
0:40:05 > 0:40:09'Anita has sourced petal paste, an icing used by professionals
0:40:09 > 0:40:12'that sets quickly and stays hard when moulded.'
0:40:12 > 0:40:17I've rolled out a circle. I'm now just trying to shape it.
0:40:23 > 0:40:26Uh-oh! My OCD's kicking in.
0:40:26 > 0:40:28I'm going to be here all day!
0:40:28 > 0:40:32'Baking three different-sized cakes in the same oven is tricky,
0:40:32 > 0:40:35'as each one requires a different cooking time.'
0:40:35 > 0:40:40The tiny one is very nearly done.
0:40:40 > 0:40:44I don't want to keep opening and closing the oven.
0:40:44 > 0:40:48That one needs a close eye kept on it. It is much smaller than the rest.
0:40:48 > 0:40:50It's the baby!
0:40:54 > 0:40:56- ALARM BEEPS - Ooh!
0:41:01 > 0:41:04No way. No way.
0:41:06 > 0:41:11Bit longer. OK, so this is interesting. Now I'm in freestyle.
0:41:11 > 0:41:15I'm going to give them another...five minutes.
0:41:25 > 0:41:27So this is my tiny, tiniest heart
0:41:27 > 0:41:32and I'm delighted with how that's turned out.
0:41:32 > 0:41:36It's got a nice firm top, it's coming away from the sides,
0:41:36 > 0:41:39hasn't browned too much.
0:41:39 > 0:41:41The other two have a long way to go.
0:41:41 > 0:41:43Cake number two.
0:41:45 > 0:41:46There we go.
0:41:52 > 0:41:57It hasn't really risen the way I'd hoped.
0:41:57 > 0:42:00I'm thinking I might have overbaked it.
0:42:00 > 0:42:05Right now, looking at these three, it's not how I'd imagined it in my head.
0:42:24 > 0:42:28I've got to fill these. And then I'm going to put some butter icing on
0:42:28 > 0:42:30and I'm doing hearts all round the edge.
0:42:36 > 0:42:41It's going to be quite hard work, getting all of the hearts to stick on the buttercream.
0:42:42 > 0:42:45I'm actually just giving it a good old skewer.
0:42:45 > 0:42:49I'm going to pour lemon syrup all into it.
0:42:53 > 0:42:58It's made of some sugar and lemon juice and zest.
0:42:58 > 0:43:04I'm basically pouring that on top of the lemon cakes.
0:43:04 > 0:43:09I want to make sure that it's nice and moist.
0:43:09 > 0:43:13Bakers, half of your showstopper time has now elapsed.
0:43:13 > 0:43:17You've got two hours left to go. Two hours left.
0:43:28 > 0:43:31You're thinking - what on earth am I doing?
0:43:31 > 0:43:35I'm attempting to make my chocolate buttercream to go into my cake.
0:43:35 > 0:43:39However, my butter was quite cool.
0:43:39 > 0:43:44It's got to be really soft, so you can make it into a cream.
0:43:44 > 0:43:47This is just... Look at that.
0:43:47 > 0:43:50And honestly, it's taking me so long to mix it.
0:43:59 > 0:44:03OK. I'm officially the messiest one today.
0:44:11 > 0:44:13Right. That's not enough.
0:44:16 > 0:44:19The reason I've done three tiers is try and push myself.
0:44:19 > 0:44:22I might have pushed myself a bit too far.
0:44:24 > 0:44:27'Angela's trimming her cake to ensure a neat finish.
0:44:27 > 0:44:28But it's risky.
0:44:28 > 0:44:33'She needs to be sure the lemon syrup has had time to soak all the way through the cake.'
0:44:58 > 0:45:05I just wanted to heat up some apricot jam to coat my cake,
0:45:05 > 0:45:08so that when I pour the ganache on, it glides off.
0:45:14 > 0:45:17Are you bearing up? Literally bearing up. What is it about it?
0:45:17 > 0:45:22You want to be good. You want to see people's faces light up when they taste your food.
0:45:22 > 0:45:28I do, anyway. I want to see them go, "Oh!" That little moment.
0:45:28 > 0:45:30- I like that moment.- Yeah.
0:45:35 > 0:45:39'The bakers are all doing something for the first time today -
0:45:39 > 0:45:43'they're using doweling, which is foundation for tiered cakes.
0:45:43 > 0:45:46'It's what stops the tiers sinking into each other.'
0:45:50 > 0:45:52I need to get three layers equally,
0:45:52 > 0:45:55essentially just sink into each other.
0:45:55 > 0:46:00So I need to put a straw like that inside
0:46:00 > 0:46:06and then...it should all stay up.
0:46:10 > 0:46:15Bakers, hard to believe, but you've had two and three quarter hours.
0:46:15 > 0:46:20You've got one hour and fifteen minutes left on that old clock.
0:46:20 > 0:46:24This is intense. I've just got so much to do.
0:46:30 > 0:46:33I've never done this before.
0:46:33 > 0:46:36I haven't got time to even worry about it.
0:46:52 > 0:46:57The theory is that you pour liquid and it'll just coat it.
0:46:57 > 0:47:00I don't know if it's actually doing it.
0:47:01 > 0:47:08I decided when I looked at my buttercream, it just wasn't going to be smooth enough,
0:47:08 > 0:47:12so in order to give it a better finish, I'm doing a whole sugar paste
0:47:12 > 0:47:17around the cakes, on to which I'll put the other decorations.
0:47:17 > 0:47:22It will hopefully give it a much more professional touch.
0:47:33 > 0:47:37There are 40 minutes left on the clock.
0:47:37 > 0:47:41I'm pacing around like an expectant father in a labour ward.
0:47:41 > 0:47:43I've got 38 minutes left,
0:47:43 > 0:47:47so I reckon that's probably 30 seconds per decoration.
0:47:57 > 0:47:59Erm...chocolate.
0:47:59 > 0:48:04My hands are literally shaking. This is just...
0:48:04 > 0:48:06This is crazy.
0:48:06 > 0:48:09You think you've got loads of time
0:48:09 > 0:48:12and you realise you've got to do this and it takes...
0:48:12 > 0:48:16- Just get as many as you can. - As long as I get it covered on the top.
0:48:30 > 0:48:34- You're trembling.- I know. What is that, do you think?- You need sugar.
0:48:34 > 0:48:37Have a little bit of sugar paste, see if that calms things down.
0:48:41 > 0:48:44Bakers, this is your two-minute warning.
0:48:44 > 0:48:48Two minutes left for your final ever challenge.
0:48:58 > 0:49:00Oh, my God!
0:49:05 > 0:49:08OK, bakers, time up.
0:49:08 > 0:49:13That is it, not a single more minute or second left.
0:49:13 > 0:49:17On this Sport Relief Bake Off final showstopper challenge.
0:49:43 > 0:49:47If I had a facial expression for the end of that it would just be...
0:49:47 > 0:49:50Pff-rrr-fff!
0:49:50 > 0:49:55I had no idea that four hours' baking could be so stressful.
0:49:55 > 0:50:01I got so stressed in there, and my adrenaline was coursing through my veins.
0:50:01 > 0:50:04My hands were actually shaking.
0:50:04 > 0:50:06I was having a physical reaction to the stress.
0:50:06 > 0:50:10I was so focused on what I had to do.
0:50:10 > 0:50:13I poured the syrup on top and then I chopped that bit off,
0:50:13 > 0:50:18so I've got to just cross my fingers that the syrup actually worked its way down into the cake
0:50:18 > 0:50:21so it still stays really moist.
0:50:27 > 0:50:30So, bakers, time for the final judgery.
0:50:31 > 0:50:34Fi, if you'd like to start the process.
0:50:34 > 0:50:40Fi's made a red velvet three-tiered cake of love with a blackcurrant-and-cream filling.
0:50:40 > 0:50:43You have done well to cover with the paste evenly.
0:50:43 > 0:50:48We're going the taste every layer. You're not getting away with anything!
0:50:48 > 0:50:49Got a nice colour.
0:50:49 > 0:50:53The top is slightly drier than the other two layers.
0:50:53 > 0:51:00It's always difficult to get the smallest one baked exactly the same as the larger ones.
0:51:00 > 0:51:03- I really like the taste.- Oh!
0:51:03 > 0:51:06The flavour is fantastic. I think it's a really nice flavour.
0:51:06 > 0:51:08- Thank you.- You've done it.
0:51:08 > 0:51:12You set out to do a romantic cake, you have made a romantic cake.
0:51:12 > 0:51:15Thank you, you thank, you thank you very much.
0:51:15 > 0:51:19Anita's made a chocolate-and-orange cake with chocolate buttercream filling
0:51:19 > 0:51:22and topped with a hand-crafted tea set.
0:51:22 > 0:51:26I think it looks like what it says it is - a Mad Hatter's tea party.
0:51:26 > 0:51:29That little tea pot is beautifully moulded.
0:51:29 > 0:51:32What is the sort of spider's web on the top?
0:51:32 > 0:51:37That's actually, it was a bit of a blind panic at the end, I overheated my white chocolate ganache.
0:51:39 > 0:51:40Fairly even bake.
0:51:44 > 0:51:48- Plenty of orange in there.- Yeah.
0:51:48 > 0:51:50Flavours you have in there are very good.
0:51:50 > 0:51:53The chocolate buttercream goes well with the ganache.
0:51:53 > 0:51:56Marries up well with the orange sponge.
0:51:56 > 0:51:59And you've also shown us several skills.
0:51:59 > 0:52:03You can do a bit of everything. An all-round cake baker.
0:52:03 > 0:52:05- Well done.- Thank you.
0:52:07 > 0:52:13Angela's made a lemon-flavoured cake covered in white sugar paste and hand-made daisies.
0:52:13 > 0:52:18And you've really got a lovely finish to rolling out your sugar paste.
0:52:18 > 0:52:20Let's have a look at the bake.
0:52:24 > 0:52:28The top one is the best. It is too dry, though - they're all overbaked.
0:52:31 > 0:52:33I was expecting more lemon.
0:52:34 > 0:52:37Oh, really? Is there not that much lemon in it?
0:52:37 > 0:52:39Did you put a little drizzle on the top?
0:52:39 > 0:52:43I did on all three, I skewered it and drizzled over the top.
0:52:43 > 0:52:49It is so pretty and so light and so beautifully covered from top to toe.
0:52:49 > 0:52:56But when we get inside, the bottom two layers, particularly the bottom one, is very overbaked.
0:52:57 > 0:53:02- But well done.- Thank you. - Well done indeed.- Thank you.
0:53:04 > 0:53:07As Mary and Paul deliberate over their fate,
0:53:07 > 0:53:12the finalists head to the bake sale to share everything they've baked over the last two days.
0:53:14 > 0:53:20I feel that I probably could have done better baking my cake.
0:53:20 > 0:53:23I think I've made silly mistakes.
0:53:23 > 0:53:26I just wanted to have baked the cake to perfection.
0:53:26 > 0:53:30Do you know, I feel like I've got something right in the final.
0:53:30 > 0:53:34I spent yesterday just thinking I'd got everything wrong.
0:53:34 > 0:53:42So it is very nice to have that feeling of pride in what I've managed to achieve.
0:53:42 > 0:53:47Everyone's had a good round, everyone's had a poorer round.
0:53:47 > 0:53:52So that's just going to make Mary and Paul's job even tougher.
0:53:55 > 0:53:58There's no guarantees.
0:53:58 > 0:54:00No idea which way they're going to go.
0:54:05 > 0:54:10So, Mary and Paul, I think you must be in agreement that was a show-stopper and a half, wasn't it?
0:54:10 > 0:54:14It certainly was. They really pulled out the stops.
0:54:14 > 0:54:18We were pushing them all the time, they did a great show-stopper.
0:54:18 > 0:54:23- Let's start with Fi. - Her sausage rolls yesterday were poor, to be honest.
0:54:23 > 0:54:25A little bit underbaked, they were.
0:54:25 > 0:54:31And her biscuit, the oaty biscuit, the shortbread was slightly overworked.
0:54:31 > 0:54:36But today actually the flavour of her cake was stunning.
0:54:36 > 0:54:38And she got each layer absolutely right and that's tricky.
0:54:38 > 0:54:42Is Fi's cake enough to put her through?
0:54:42 > 0:54:44I don't think it is, no.
0:54:44 > 0:54:46- Mary?- I'm afraid it's not.
0:54:46 > 0:54:49Let's move on now to Angela's spring daisy cake.
0:54:49 > 0:54:52I thought it looked absolutely stunning.
0:54:52 > 0:54:55So simple.
0:54:55 > 0:54:58She did a beautiful finish with her sugar paste.
0:54:58 > 0:55:04But the sadness was when you cut into it, it was very dry.
0:55:04 > 0:55:06Overbaked.
0:55:06 > 0:55:11- But on the up for Angela, yesterday she won the sausage roll.- Oh yeah.
0:55:11 > 0:55:15I thought her biscuits were just divine, there's no other word for it.
0:55:15 > 0:55:21And I thought the look of that cake today was the most professional one.
0:55:21 > 0:55:25Let's move on now to Anita with her wonderful Mad Hatter.
0:55:25 > 0:55:31The overall amount of work she's put in it and it is a stunning, unusual finish.
0:55:31 > 0:55:34It is for a Mad Hatter's tea party.
0:55:34 > 0:55:37And the flavours are very good.
0:55:37 > 0:55:42Overall, I think she has impressed. Her millionaire shortbread yesterday was great.
0:55:42 > 0:55:48Another strong theme yesterday with her biscuits, with the ginger cards.
0:55:48 > 0:55:50And those little jammy melts she did.
0:55:50 > 0:55:52They were beautiful, and she made the jam.
0:55:52 > 0:55:56And she came through with a strong sausage roll on the technical.
0:55:56 > 0:56:00- But to get to the level they have done.- It is extraordinary.
0:56:00 > 0:56:04- It is.- In such a short time, I think it is amazing, because we have been rather tough on them.
0:56:04 > 0:56:08Well Paul and Mary, rather you than me.
0:56:08 > 0:56:10A tricky decision now awaits you.
0:56:10 > 0:56:15So, good luck, and may the best baker win.
0:56:16 > 0:56:20Mary and Paul look again at everything the bakers have made
0:56:20 > 0:56:23and are in complete agreement about their choice of winner.
0:56:25 > 0:56:31Each of our bakers has given up their time and energy in aid of Sport Relief.
0:56:31 > 0:56:35And now one of the three finalists will be awarded the title
0:56:35 > 0:56:38of the Great Sport Relief Bake Off Champion.
0:56:42 > 0:56:46Paul and Mary have made a decision.
0:56:46 > 0:56:51We do have a winner for this Great Sport Relief Bake Off 2012
0:56:51 > 0:56:56and I'm absolutely delighted to say to all of you here
0:56:56 > 0:56:58that, the winner is...
0:57:04 > 0:57:07- Anita.- Yeah!
0:57:12 > 0:57:18Oh, my God. Thank you so much. Thank you.
0:57:18 > 0:57:20- Well done.- Thank you so much.
0:57:20 > 0:57:22- Thank you.- Well done.
0:57:22 > 0:57:24Hooray! Hooray!
0:57:28 > 0:57:34I understand baking now and I understand why people get so passionate about baking.
0:57:34 > 0:57:38And you've got to aim for perfection, you have to aim really high to get it right.
0:57:38 > 0:57:42But when you do get it right, it's just the most magical feeling.
0:57:42 > 0:57:47When I came, what I really wanted was for Mary and Paul to put something I made into their mouth
0:57:47 > 0:57:52and say it was beautiful, and that I'd done a good bake, and I achieved that.
0:57:52 > 0:57:55So I came and I got what I wanted.
0:57:58 > 0:58:01It hasn't quite sunk in that I've won it.
0:58:02 > 0:58:05I'm so thrilled, but I almost can't believe it.
0:58:05 > 0:58:10I can't believe it and I've still got that, "Really? Me? I won it?"
0:58:10 > 0:58:12But yeah, what an amazing feeling.
0:58:14 > 0:58:21We chose Anita today, because she performed outstandingly over the three challenges.
0:58:21 > 0:58:24Anita's done a phenomenal job through the heats and the final.
0:58:24 > 0:58:28I think she's a worthy winner and I just hope she goes on baking and baking and baking.
0:58:31 > 0:58:34Hopefully you've been inspired to get baking for Sport Relief.
0:58:34 > 0:58:37Holding a bake sale is the perfect way to raise money
0:58:37 > 0:58:38to help people here and abroad.
0:58:38 > 0:58:42To find out how you can do your bit go to...
0:58:48 > 0:58:50Subtitles by Red Bee Media Ltd
0:58:50 > 0:58:52E-mail subtitling@bbc.co.uk