Episode 4 The Great Sport Relief Bake Off

Over the last three days, we've watched as our 12 valiant kitchen warriors

have set out on their baking odyssey.

They've trounced the tray bake, outsmarted the tart,

and been snatched from the jaws of banana loaf death.

Three finalists remain to battle it out in the Great Sport Relief Bake Off final.

Take cover behind your colanders, this could get messy.

The heats are over.

Yeah!

Three Sport Relief bakers have made it through to grand final day.

We've seen them traumatised by technology...

-I'm at the mercy of that.

-..tussle with their pastry...

-Oh, no! It's broken.

-..and do battle with the baking tin.

-Gus, please be careful, my love.

-Oh, no!

APPLAUSE

But only three could make it through.

Angela Griffin, Anita Rani and Fi Glover

have two tough days ahead of them.

That mixture, I'm going "Yey, oh, my goodness me,

"they think my baking's brilliant.

"Oh, my gosh! I have to bake again".

It's brilliant that I've got through to the final,

and I just want to enjoy it, and what will be will be.

But now I'm in the final, I might as well try and win it.

I'm focused.

Show me the oven, I'm off.

They've got to do something spectacular

and it's got to taste perfect, too.

What I'd like to see is something that makes you go "Wow".

At the end of three epic challenges,

one of these bakers will be crowned champion

at the Sport Relief bake sale.

I'm absolutely delighted to say that the winner is...

Welcome, bakers, and huge congratulations to all three of you

for making it through to this Great Sport Relief Bake Off final.

So let's crack on with the signature bake,

and we're asking you this morning to present a trio of biscuits.

Mary and Paul want to see three different types of biscuit here.

Some rich, crumbly shortbread biscuits,

some sandwich biscuits and some iced biscuits.

It's crunch time now, on the clock,

You've got two hours for this challenge.

On your marks, get set, bake.

Biscuits are more difficult to get right than you might think,

and the bakers have to juggle three different recipes each

which all require different doughs, cooking times and decoration.

Three sets of biscuits.

They've all got something that then goes on them or in them.

Ooh!

So I am being careful, methodical and calm.

Even though I'm shaking and I can't quite breathe!

Can you tell us what three biscuits you're making?

My theme is poker.

My sandwich biscuit is a jammy sandwiched biscuit.

They're going to represent my poker chips. Millionaire shortbread.

So that's the millions on the table. And then I'm doing ginger biscuits.

I'm icing them and making them look like playing cards.

You've got an awful lot going on.

I have indeed, but it's the final, isn't it?

I want to push myself and just have a go.

Journalist and television presenter Anita has become slightly obsessed

with the Sport Relief Bake Off challenges ahead.

I'm spending a lot of time thinking about baking and reading about baking

and the default setting is baking, up here at the moment.

As the competition's got closer,

she's started to get more serious about it,

and she's been force feeding us cakes for the last few days.

I feel very confident for her

because I know she's very skilled in the kitchen.

But yes, she has been up at night, I think!

I can't even allow myself to think about the possibility of winning.

But, if I were to win it, it would be incredible.

Anita's poker-themed biscuits are a millionaire's shortbread,

which is shortbread topped with caramel and chocolate.

Iced ginger biscuits, decorated like playing cards.

And jammy sandwiches with freshly made jam.

Look at the colour of that! That is just gorgeous.

Oh!

Angela, you've got a ginger theme going through your biscuits. Tell us more about it.

I have, yes. This is my ginger binge,

which is basically three types of biscuits containing ginger.

And what types of ginger are you using?

Every single kind of ginger, I'm using!

Your strength was actually your flavours.

Your flavour combinations were superb, so you're quite comfortable about that?

I am not completely comfortable with it, I've got to say.

You don't really know how it's going to taste until you bite into the biscuit.

Angela, actress and mother of two, has always baked at home.

But recently, it's stepped up a gear or two.

I'm really dead excited that I'm through. I'm also petrified.

Our kitchen has now turned into some kind of laboratory

and Angela's the mad scientist!

She keeps coming out covered in flour

with a plate full of cakes that she wants me to eat.

When we bake with Mum, the atmosphere is fun and happy.

And sometimes very messy!

Well, she lets me do all the measuring

and sometimes she lets Missy do the mixing and stuff.

And cracking the eggs.

Today, Angela is baking a simple shortbread

flavoured with lemon, orange and ginger,

iced gingerbread men,

and cardamom and ginger sandwich biscuits with a lemon cream filling.

So, can you tell us a little bit about your three biscuits, please?

Yes. I'm doing ginger nuts with a butter cream filling,

which is going to be orange and mint.

I'm doing a cheats millionaire shortbread. It's shortbread dipped in a butterscotch chocolate,

And then I'm doing massive iced biscuits.

So the inside of your ginger cream is the...

It's got the mint in it as well, hasn't it?

-Yes, so it's orange and mint.

-And mint, yeah. Hmm.

-Fresh mint with the ginger. I don't know, you know?

-Yeah.

I find baking to be an incredibly relaxing thing to do,

and a really, really lovely way to hang out with the kids

and, you know, for all of us to be enjoying ourselves.

Fi has two children and is a journalist and radio broadcaster.

The Sport Relief Bake Off has reignited her passion for baking.

Now, I can't get enough of it.

I just want to try everything, learn it, do it, love it.

Today, Fi's baking shortbread dipped in butterscotch chocolate,

oversized iced gems,

and sandwiched gingernuts with an orange and mint cream filling.

Fi, Angela and Anita are rolling the dough for their iced biscuits.

Fi's adding oats to her mixture,

while Angela and Anita are both using a basic gingerbread mix.

Oh, no! I've wrecked that little man.

So what I am going to do is re-roll.

I'm looking at them and thinking that they're much thicker than these ones. Oh, God!

They are, so I'm going to... Actually I've not got time for this,

I've got to re-roll.

Come on, little ones.

Bakers, biscuit news just breaking, you've had one hour and you've got one hour to go,

so you are effectively halfway through.

Ooh! Right, I've got to step up here.

I might have been a little too calm and slow.

The bakers move on to their shortbread.

Fi's keeping it simple and going for the classic shortbread - just butter, sugar and flour.

I am feeling quite stressed.

Take this shortbread for example,

which at home, never looked like this.

The key to a good shortbread is a short, crumbly texture.

This is achieved by not overhandling the dough.

I've taken a risk here, because this is my shortbread and I'm patting it straight into the tin,

but I haven't actually put greaseproof paper underneath.

Say a little prayer. Please work. Please come out in one piece. OK.

I didn't press start on my timer.

So with the precision baking I'm looking for, that's not going to help.

When they start to take a colour on top, they're too far gone.

If they're not cooked through, when I dip them in chocolate, they'll just fall apart anyway.

OK.

Dunno. I've got no idea.

This is the bit where I slightly could come unstuck because I'm making caramel.

Not a bought caramel, obviously.

Why would I do that when I can make it much harder for myself?

It's bubbling and it's sticking to the bottom of the pan.

If take your eye off it for even a minute, it will stick.

It's all happening.

'Anita's making a classic millionaire's shortbread

'a shortbread base topped with a layer of caramel and chocolate.

'The difficulty is getting it to cool in time to cut.

'That's usually done in the fridge, but Anita's taking a risk by opting for the freezer.'

Never done that before.

That's worrying, isn't it?

Bakers, I bring you some time news that might not go down that well.

You've got 28 minutes to go.

28 minutes to go on your signature challenge. Thank you.

'Anita begins her jammy sandwich biscuits.

'She's decided to add ground almonds to her dough to help achieve a crumbly texture.'

I don't have cutters at home, so I have improvised. Not good.

I've not even started on my third biscuit, which is just actually a nightmare.

'Angela's making cardamom and ginger sandwich biscuits.

'The balls of dough must be identical in size and shape to ensure a neat, even batch.'

I'm having to put my biscuits in together and one of them's obviously at the wrong heat.

-The two different types.

-Yeah. So it's...

It's a little bit of a nightmare.

All right, we're going to do this. I'm just going to go in with it.

'A successful biscuit is not only down to the bake.

'The judges are also looking for creativity in the icing and decoration.'

I've never seen such a delicate nozzle employed on this show.

-No!

-Sorry.

-It's OK. I just know that their standards are going to be more exacting, aren't they?

Which is a worry, because I don't think I'm doing as well.

I've given myself too much to do and too little time.

These are my iced cookies.

I haven't got as much time to ice them as I'd hoped.

-Bakers, you've got five minutes left.

-What?!

-I'm only joking.

-I'm only joking. Fifteen minutes left.

-That's no better!

-Fifteen minutes left, bakers.

-The pressure's on. OK, love. Plate.

-Something to put my biscuits on.

-OK.

-I'll get one of... I think I'll get... Shall I get one of these?

-I don't know what to do.

Oh, right. OK.

-You're all right.

-Just.

-Just in the nick. In the nick.

Very worried.

The judges are a little worried about my use of mint.

I don't think they think the flavours will work.

Is there anything I can do at this point? Do you want me to just hold?

The thing is, I put it in the freezer because it wasn't setting. Hold it.

I'm going to try and get it out. That's it.

Let's get a...

-It's going to come out.

-It's fine, my love.

-Are you pleased?

-I'm pleased it came out of the tin!

-Well done!

Bakers, you've got one minute left to go on this challenge.

Hang on a minute.

God, my hands are shaking!

OK, cookie monsters, time is literally up.

I'm just relieved I managed to finish it all in time, even though

it's not finished to the standards I would have hoped.

The fact I got them in on time... I'm chuffed!

What I thought everything would turn out like is not actually what's on that plate stand.

-And these are filled with orange cream and mint?

-Yes.

We were worried about that mint. Let's see how it comes through.

-It's delicious. I can't taste the mint, though.

-Oh.

The oats come through strongly in that one.

-I'm not sure about the icing.

-Let's have a shortbread.

It's difficult to break. I like that in a shortbread.

A bit rubbery. It's got too much of a chew to it than a shortbread should have.

-I think I'm going to disagree with you. I think it is a good shortbread biscuit.

-Thank you.

-Hmm. It is slightly overbaked.

-Oh, dear.

-Mmm. They melt in the mouth.

-That was the...

And there's just the right amount of jam.

-Good texture. These are just lovely.

-They're delicious.

I... Very, very good. Melts in the mouth. Does exactly what you said.

Great. So that's definitely a Paul-sized biscuit!

Let's just see if it's done underneath.

-That is done underneath.

-I think it needs less chocolate.

-OK.

But I'm picking, to be honest.

I think they're just a little bit too thin.

I like that thinness because that's where comes the snap.

-That snap is what makes that as a gingerbread man.

-I think we should go for these.

-The shortbread.

-Absolutely beautiful.

-Oh, goodness me!

It crumbles, the bake, the colour,

the flavours are coming through. That is delicious.

-I think that's a very tasty biscuit. What do you think?

-Brilliant.

You can come and bake for me any time.

-Thank you so much.

-Well done.

I honestly can't believe I've pulled that off. I can't believe it.

I can't believe it.

I can't believe it.

Two of my biscuits were OK and the third one didn't go very well.

That's not enough. They've got to be better.

I've got to get better.

It feels really good to get nice comments in the final, but there are still two challenges to go.

There you go. Some overdone, some underdone.

That's the way the cookie crumbles.

We've been here all week supporting Sport Relief 2012.

To do your bit, you can visit the website

and prove to yourself that baking to raise money for charity

is a piece of cake.

'The three finalists ready themselves for the technical challenge.

'As the recipe is only revealed at the start of the bake, they have no time to prepare.'

Bakers, I can see a look of slight dread in your eyes.

It is of course time now for the surprise technical challenge.

Mary and Paul, you always judge this blind, so please, off you go

and do whatever it is that you do when you're out there.

So, bakers, your surprise technical challenge today -

we'd like you, please, to bake something which is the cornerstone of any picnic,

wedding or celebration buffet

and which requires you for the first time to use RPP, rough puff pastry.

It is Paul Hollywood's sausage roll.

You've got one and three quarter hours to produce Paul's sausage roll

and make Paul and Mary proud.

So, good luck, bakers. On your marks, get set, bake.

'Our finalists are only given basic instructions to complete

'Paul's original recipe of six sausage rolls with onion chutney.'

I've never made rough puff pastry before. I'm interested to know whether I can do it.

Oh, my God! I'm talking really fast!

I like the fact both of the other ladies had a sharp intake of breath as well.

It's a whole new world for me that's opening up right here.

It's really a great challenge to bring in rough puff pastry.

It's very tricky and I think that our bakers won't have made it before.

I think it will help us decide who, ultimately, will be the winner.

-There's a piece for you, Mary.

-I like the look of that.

-It's laced with onion all the way round.

It's surrounding the meat. When you eat it, you'll enjoy that onion as well,

especially with the whole thing as a sausage roll.

-So, tuck in.

-The addition of the thyme and the onion really goes well.

The pastry is light, the buttery taste is coming through and it's crisp. What more could we ask?

It says keep it in lumps. I feel that's probably a little bit too lumpy there.

I'm going to go quite small lumps. But not too breadcrumby.

You say cut the butter in chunks.

They don't know exactly what size to do that.

You're basically trying to bring it together to form a dough, but remain lumpy.

It's the remaining lumpy that will create a great rough puff.

Does it mean full lumps? Did it mean not to bring it together at all?

I think I've done something wrong, keep the butter in lumps and I've done that.

I'm going to start again. I don't know what to do.

OK, I shouldn't panic. I should just be calm.

"Keep the butter in lumps. Bring the flour, sugar, salt and butter together."

-Sod it, I'm just going to go for it.

-That just feels far too...

Do you know what I mean? Is that right?

It shouldn't be like that.

I'm going to start again.

'The dough needs to be folded and then refrigerated for ten minutes.

'This process is then repeated three times before baking to allow the gluten to relax.

'and the fat to set.'

I'm not feeling super confident about that, but at least it's come together as something.

'As the dough rests, the bakers make their chutney filling

'by softening onions with sugar and vinegar until caramelised.'

I haven't yet put the vinegar in.

The reason is I think you need to let the onions cook off a bit

before you put the vinegar in because the vinegar will...

That's what makes it sticky. No, the sugar will make it sticky,

but that will give it the tartness. I don't know why. I'm talking absolute nonsense.

But in my mind, for some reason, it's going in later.

ALARM BEEPS

'After ten minutes, the dough is folded for a second time.'

At least I only have to make one. Don't I?

"Place each sausage roll..."

Each. Oh, where does it say...? Oh, yeah. I'm making six.

Please don't just make one huge one!

-It would end up...

-That would be absolutely hilarious!

I was thinking - that's a lot of pastry for one sausage roll!

It would end up that long. No. I think...no.

'Paul's recipe requires the meat to be seasoned.'

What am I doing?

It actually says chop the thyme but I wouldn't want to come across a thyme stalk in a sausage roll.

They're soft, aren't they?

'With the end in sight, the bakers aren't taking any risks and are being as precise as possible.'

Somehow, I've got 16 grams of sausage meat on my fingers because that has literally...

Oh, hang on!

It's on the back of me spoon!

-Second roll?

-Third!

-Is it?

-Third, baby!

-Cor my blimeys!

It's not exactly me, is it?

So that goes back in the fridge and when it comes out...

-I'm about to make some rolls!

-Hello, sailor! You're in good time. Yes?

-You've got an hour to go.

-Is that OK?

-Yeah. I dunno. I'm asking you.

I think so. I think it's OK. I've got my onion chutney on the go.

'After the final ten minutes of resting, the assembly can begin.'

It's got to be pretty straight

because I'm going to cut six out of this.

'The judges will be looking for an even batch of sausage rolls,

'so the pastry must be a consistent height and shape.

'Anita's taking no chances.

'When assembling their sausage rolls,

'the bakers face two challenges - to get the onion chutney all the way

'round the meat filling and try and avoid a pastry overlap underneath.

I've not put the onion chutney inside. This beautiful onion chutney I've made.

I'm not sure I've got the shape right. Argh!

My sausage rolls are lacking a certain finesse.

Look. It's too thin.

I'm finding the pastry very difficult to work with.

You can see what's happened. It's too thin. God!

It's one of Paul's recipes, so the pressure's on.

'To achieve the required glossy finish, the sausage rolls are given an egg wash before baking.'

OK, bakers, time to get those sausages a-rolling.

You've got half an hour left. Half an hour left on this challenge, bakers.

Time to get those sausages rolling.

Into the oven.

Half an hour.

They need half an hour in the oven to cook.

The butter is seeping out. I'm worried they're kind of boiling in their own butter.

I can see this one, that's my proper botch job.

I tried covering it with another piece of pastry, like that was going to work!

I put them onto the top oven because they're not going brown as quickly as they could do.

They're fine. I'm leaving them where they are.

Bakers, that's five minutes for your sausage rolls.

-Five minutes till they come out.

-I need six.

-Six? Oh, dear!

-Anita, that's against the rules.

-Ok, they'll come out at five.

Five, I'm afraid. Sorry to be harsh.

Erm...

There's a little bit of... where the onions have kind of caramelised on the bottom.

Bakers, 30 seconds before I start eating...

I mean before you start showing them to Mary and Paul. 30 seconds, please.

Bakers, that's time up. Time up for this challenge.

And Angela in the middle.

And now, bakers, shoulders back. In come Paul and Mary.

-How about that then?

-Not bad.

It's not been baked enough, this one.

It's probably down to the folding process. It needed to have a strong egg wash.

I can see there's been some egg wash on there. They're not very equal.

No, and some of the butter has melted out of that pastry

because you haven't got the layers.

-It tastes good.

-It's delicious.

-Let's move on to the next one.

We've got an extra roll of pastry.

-Look, we've got a sort of double layer.

-But the bake on that, I like.

It's got a decent puff pastry.

Good amount of the onion chutney all the way round.

-It's got a nice flavour.

-Lovely flavour.

-It's well baked.

It's got good colour underneath.

It's so nice to have the underneath all crispy and just as good as the top.

That's difficult to achieve.

This one, the bake's pretty good. Good layers in there.

You can see the layers trying to build up.

It's got a nice rise and it's got a nice flavour.

Good flavour of the onion in there.

It's just the right amount of onion and it's a lovely colour.

That's right.

We've made our decision. It was very close.

-But unfortunately, in third place...

-It's me.

This one.

It was down to the evenness of the rise, which is down to the initial folding and mixing

-and down to the bake.

-This is second.

-That's me.

I can't tell you how close these two were. We asked for an even bake.

They vary in size and they vary in decoration.

But the finesse of the top of those all even,

that's why we made it first.

Well done, bakers, that was quite a day and there's one final hurdle to get through before one of you

will be crowned champion of the Great Sport Relief Bake Off.

I haven't had much sleep over the last few days,

but I'm going to try and relax tonight and come in refreshed

and in a good frame of mind to bake.

The judges' comments have been really fair,

so I will take that on board and I will give the final challenge

my complete and utter ultimate dedication.

I'm going home with a massive smile on me face.

I'm not thinking about tomorrow yet. I'll leave that till 3am when I wake up with a hot sweat.

'It's the last day in the Great Sport Relief Bake Off.'

Today is the final.

They've got to do their very, very best and the standard has got to rise to a peak.

'Yesterday, Anita's poker-themed biscuits were well received

'and she came a close second in the technical challenge.

'Angela had success with both her biscuits and sausage rolls,

'whilst Fi had mixed reactions to her bakes.'

Anita, for me, is in the top two with Angela.

Those two are, at the moment, vying for pole position.

If Fi wants to win,

she's really got to pull something out of the box, something special.

She didn't do so well yesterday.

'Just one challenge lies between these three finalists

'and the announcement of the winner at the Great Sport Relief Bake Sale.'

This is the ultimate bake. This is the final challenge.

This is the one that will make or break any of our bakers.

Bakers, you've made it, you're here and it's grand finale day.

It is of course time for your last ever showstopper challenge.

For this today, we'd like you to bake a tiered occasion cake.

The judges want to be blown away, both by the way it looks and by the way it tastes.

After this, the winner of the Great Sport Relief Bake Off 2012 will be crowned.

You've got four hours on the clock, so for the last time, bakers,

on your marks, get set, bake!

'The finalists are required to make a fully covered cake for a special occasion.

'Mary and Paul would like to see at least two tiers and some spectacular decoration.'

Once your hands are busy, your head calms down. I think.

I'm drawing now on that hope that somewhere in me there is some form of natural baker.

-Hello.

-How's it all going?

-Very well, I think.

-All I know is there's a teapot on the top.

-Hopefully. That's the plan.

'Inspired by the concept of a Mad Hatter's tea party,

'Anita's making a three-tiered chocolate and orange cake.

'It will be decorated with chocolate ganache and a sugar-paste teacup.'

I've bought myself a little Yorkshire pudding bowl.

I'm baking my cake mix in that and then ice it to look like a teacup.

-You're making it tricky for yourself. I hope you can pull it off.

-I hope I can, too.

-Thanks, Anita.

-Thanks, Paul and Mary.

Can you tell us what your cake is, please?

I'm making a spring wedding cake. Lemon drizzle cake with a lemon curd

and mascarpone cream going through it.

-You're making your lemon curd.

-I am, yes, as well.

-What's colour is the icing?

-White.

Is there anything going on top of that?

I've got some ribbons, some daisies and it's going to look very fresh, very spring-like.

-You've shown us that you're good at presentation. I hope it's good.

-Looking forward to this one.

-No pressure.

-A lot to live up to. Good luck.

-Thanks.

'Angela's making a lemontastic three-tiered wedding cake.

'She plans to sandwich each tier with lemon and mascarpone,

'decorate the cake with white sugar paste and hand made daisies.'

Oh, what an absolute nightmare!

Cream away! Cream away!

Oh, I've done it again!

I've not lost as much this time.

'Angela's flavouring her sponge with lemon juice and zest,

'while Anita has chosen to add orange juice.

'Fi isn't adding a specific flavour but is hoping to wow with the colour of her sponge instead.'

Look at that!

So, Fi, red velvet!

It's a true, true colour and you've made it with buttermilk.

I've made it with buttermilk and I've just done my bicarbonate of soda vinegar mixing.

'Fi's baking a three-tiered heart-shaped cake.

'The tiers will all be red velvet sponge with a jam and cream filling.

'She plans to decorate it with sugar-paste hearts.'

-You're confident about your showstopper.

-Oh, yes.

I'm going to try and pull out all the stops for you.

'Once the cakes are in the oven, the bakers can focus on the decoration.'

I wanted it to be really neat,

so I had to investigate how to do neat icing.

'Anita has sourced petal paste, an icing used by professionals

'that sets quickly and stays hard when moulded.'

I've rolled out a circle. I'm now just trying to shape it.

Uh-oh! My OCD's kicking in.

I'm going to be here all day!

'Baking three different-sized cakes in the same oven is tricky,

'as each one requires a different cooking time.'

The tiny one is very nearly done.

I don't want to keep opening and closing the oven.

That one needs a close eye kept on it. It is much smaller than the rest.

It's the baby!

-ALARM BEEPS

-Ooh!

No way. No way.

Bit longer. OK, so this is interesting. Now I'm in freestyle.

I'm going to give them another...five minutes.

So this is my tiny, tiniest heart

and I'm delighted with how that's turned out.

It's got a nice firm top, it's coming away from the sides,

hasn't browned too much.

The other two have a long way to go.

Cake number two.

There we go.

It hasn't really risen the way I'd hoped.

I'm thinking I might have overbaked it.

Right now, looking at these three, it's not how I'd imagined it in my head.

I've got to fill these. And then I'm going to put some butter icing on

and I'm doing hearts all round the edge.

It's going to be quite hard work, getting all of the hearts to stick on the buttercream.

I'm actually just giving it a good old skewer.

I'm going to pour lemon syrup all into it.

It's made of some sugar and lemon juice and zest.

I'm basically pouring that on top of the lemon cakes.

I want to make sure that it's nice and moist.

Bakers, half of your showstopper time has now elapsed.

You've got two hours left to go. Two hours left.

You're thinking - what on earth am I doing?

I'm attempting to make my chocolate buttercream to go into my cake.

However, my butter was quite cool.

It's got to be really soft, so you can make it into a cream.

This is just... Look at that.

And honestly, it's taking me so long to mix it.

OK. I'm officially the messiest one today.

Right. That's not enough.

The reason I've done three tiers is try and push myself.

I might have pushed myself a bit too far.

'Angela's trimming her cake to ensure a neat finish.

But it's risky.

'She needs to be sure the lemon syrup has had time to soak all the way through the cake.'

I just wanted to heat up some apricot jam to coat my cake,

so that when I pour the ganache on, it glides off.

Are you bearing up? Literally bearing up. What is it about it?

You want to be good. You want to see people's faces light up when they taste your food.

I do, anyway. I want to see them go, "Oh!" That little moment.

-I like that moment.

-Yeah.

'The bakers are all doing something for the first time today -

'they're using doweling, which is foundation for tiered cakes.

'It's what stops the tiers sinking into each other.'

I need to get three layers equally,

essentially just sink into each other.

So I need to put a straw like that inside

and then...it should all stay up.

Bakers, hard to believe, but you've had two and three quarter hours.

You've got one hour and fifteen minutes left on that old clock.

This is intense. I've just got so much to do.

I've never done this before.

I haven't got time to even worry about it.

The theory is that you pour liquid and it'll just coat it.

I don't know if it's actually doing it.

I decided when I looked at my buttercream, it just wasn't going to be smooth enough,

so in order to give it a better finish, I'm doing a whole sugar paste

around the cakes, on to which I'll put the other decorations.

It will hopefully give it a much more professional touch.

There are 40 minutes left on the clock.

I'm pacing around like an expectant father in a labour ward.

I've got 38 minutes left,

so I reckon that's probably 30 seconds per decoration.

Erm...chocolate.

My hands are literally shaking. This is just...

This is crazy.

You think you've got loads of time

and you realise you've got to do this and it takes...

-Just get as many as you can.

-As long as I get it covered on the top.

-You're trembling.

-I know. What is that, do you think?

-You need sugar.

Have a little bit of sugar paste, see if that calms things down.

Bakers, this is your two-minute warning.

Two minutes left for your final ever challenge.

Oh, my God!

OK, bakers, time up.

That is it, not a single more minute or second left.

On this Sport Relief Bake Off final showstopper challenge.

If I had a facial expression for the end of that it would just be...

Pff-rrr-fff!

I had no idea that four hours' baking could be so stressful.

I got so stressed in there, and my adrenaline was coursing through my veins.

My hands were actually shaking.

I was having a physical reaction to the stress.

I was so focused on what I had to do.

I poured the syrup on top and then I chopped that bit off,

so I've got to just cross my fingers that the syrup actually worked its way down into the cake

so it still stays really moist.

So, bakers, time for the final judgery.

Fi, if you'd like to start the process.

Fi's made a red velvet three-tiered cake of love with a blackcurrant-and-cream filling.

You have done well to cover with the paste evenly.

We're going the taste every layer. You're not getting away with anything!

Got a nice colour.

The top is slightly drier than the other two layers.

It's always difficult to get the smallest one baked exactly the same as the larger ones.

-I really like the taste.

-Oh!

The flavour is fantastic. I think it's a really nice flavour.

-Thank you.

-You've done it.

You set out to do a romantic cake, you have made a romantic cake.

Thank you, you thank, you thank you very much.

Anita's made a chocolate-and-orange cake with chocolate buttercream filling

and topped with a hand-crafted tea set.

I think it looks like what it says it is - a Mad Hatter's tea party.

That little tea pot is beautifully moulded.

What is the sort of spider's web on the top?

That's actually, it was a bit of a blind panic at the end, I overheated my white chocolate ganache.

Fairly even bake.

-Plenty of orange in there.

-Yeah.

Flavours you have in there are very good.

The chocolate buttercream goes well with the ganache.

Marries up well with the orange sponge.

And you've also shown us several skills.

You can do a bit of everything. An all-round cake baker.

-Well done.

-Thank you.

Angela's made a lemon-flavoured cake covered in white sugar paste and hand-made daisies.

And you've really got a lovely finish to rolling out your sugar paste.

Let's have a look at the bake.

The top one is the best. It is too dry, though - they're all overbaked.

I was expecting more lemon.

Oh, really? Is there not that much lemon in it?

Did you put a little drizzle on the top?

I did on all three, I skewered it and drizzled over the top.

It is so pretty and so light and so beautifully covered from top to toe.

But when we get inside, the bottom two layers, particularly the bottom one, is very overbaked.

-But well done.

-Thank you.

-Well done indeed.

-Thank you.

As Mary and Paul deliberate over their fate,

the finalists head to the bake sale to share everything they've baked over the last two days.

I feel that I probably could have done better baking my cake.

I think I've made silly mistakes.

I just wanted to have baked the cake to perfection.

Do you know, I feel like I've got something right in the final.

I spent yesterday just thinking I'd got everything wrong.

So it is very nice to have that feeling of pride in what I've managed to achieve.

Everyone's had a good round, everyone's had a poorer round.

So that's just going to make Mary and Paul's job even tougher.

There's no guarantees.

No idea which way they're going to go.

So, Mary and Paul, I think you must be in agreement that was a show-stopper and a half, wasn't it?

It certainly was. They really pulled out the stops.

We were pushing them all the time, they did a great show-stopper.

-Let's start with Fi.

-Her sausage rolls yesterday were poor, to be honest.

A little bit underbaked, they were.

And her biscuit, the oaty biscuit, the shortbread was slightly overworked.

But today actually the flavour of her cake was stunning.

And she got each layer absolutely right and that's tricky.

Is Fi's cake enough to put her through?

I don't think it is, no.

-Mary?

-I'm afraid it's not.

Let's move on now to Angela's spring daisy cake.

I thought it looked absolutely stunning.

So simple.

She did a beautiful finish with her sugar paste.

But the sadness was when you cut into it, it was very dry.

Overbaked.

-But on the up for Angela, yesterday she won the sausage roll.

-Oh yeah.

I thought her biscuits were just divine, there's no other word for it.

And I thought the look of that cake today was the most professional one.

Let's move on now to Anita with her wonderful Mad Hatter.

The overall amount of work she's put in it and it is a stunning, unusual finish.

It is for a Mad Hatter's tea party.

And the flavours are very good.

Overall, I think she has impressed. Her millionaire shortbread yesterday was great.

Another strong theme yesterday with her biscuits, with the ginger cards.

And those little jammy melts she did.

They were beautiful, and she made the jam.

And she came through with a strong sausage roll on the technical.

-But to get to the level they have done.

-It is extraordinary.

-It is.

-In such a short time, I think it is amazing, because we have been rather tough on them.

Well Paul and Mary, rather you than me.

A tricky decision now awaits you.

So, good luck, and may the best baker win.

Mary and Paul look again at everything the bakers have made

and are in complete agreement about their choice of winner.

Each of our bakers has given up their time and energy in aid of Sport Relief.

And now one of the three finalists will be awarded the title

of the Great Sport Relief Bake Off Champion.

Paul and Mary have made a decision.

We do have a winner for this Great Sport Relief Bake Off 2012

and I'm absolutely delighted to say to all of you here

that, the winner is...

-Anita.

-Yeah!

Oh, my God. Thank you so much. Thank you.

-Well done.

-Thank you so much.

-Thank you.

-Well done.

Hooray! Hooray!

I understand baking now and I understand why people get so passionate about baking.

And you've got to aim for perfection, you have to aim really high to get it right.

But when you do get it right, it's just the most magical feeling.

When I came, what I really wanted was for Mary and Paul to put something I made into their mouth

and say it was beautiful, and that I'd done a good bake, and I achieved that.

So I came and I got what I wanted.

It hasn't quite sunk in that I've won it.

I'm so thrilled, but I almost can't believe it.

I can't believe it and I've still got that, "Really? Me? I won it?"

But yeah, what an amazing feeling.

We chose Anita today, because she performed outstandingly over the three challenges.

Anita's done a phenomenal job through the heats and the final.

I think she's a worthy winner and I just hope she goes on baking and baking and baking.

Hopefully you've been inspired to get baking for Sport Relief.

Holding a bake sale is the perfect way to raise money

to help people here and abroad.

To find out how you can do your bit go to...

Subtitles by Red Bee Media Ltd

E-mail [email protected]