0:00:02 > 0:00:04Yes, it's time to grease your muffin tray and grab your jugs
0:00:04 > 0:00:06as we pay homage to four brave baking celebrities.
0:00:06 > 0:00:10Sport Relief raises thousands of pounds in cash for charitable causes
0:00:10 > 0:00:12and I've put on thousands of pounds in pure cake.
0:00:12 > 0:00:14So it's a marriage made in heaven.
0:00:14 > 0:00:16Welcome to The Great Sport Relief Bake Off.
0:00:20 > 0:00:24This year's Sport Relief bakers have selflessly thrown dignity aside...
0:00:24 > 0:00:26- Pfft!- Bakewellicus!
0:00:26 > 0:00:31..in order to pipe, knead and whisk their way through the Bake Off tent.
0:00:31 > 0:00:33Whipping the cream!
0:00:33 > 0:00:36They're baking in a bid to raise money for Sport Relief...
0:00:36 > 0:00:39Trying to raise as much money as we possibly can, have a bit of fun...
0:00:39 > 0:00:40..to inspire you to do the same.
0:00:40 > 0:00:42I love being a part of something special
0:00:42 > 0:00:44and Sport Relief is just that.
0:00:44 > 0:00:45Oooh!
0:00:45 > 0:00:47It's spongy like a mushroom.
0:00:47 > 0:00:49Uncanny.
0:00:49 > 0:00:52Each time, only one of these bakers can win the Sport Relief
0:00:52 > 0:00:54Star Baker apron...
0:00:54 > 0:00:57- Perfectly baked.- But the cake is the star of the show.
0:00:57 > 0:01:00For the first time, I'll be handing over the baking baton
0:01:00 > 0:01:03to Jo Brand, Omid Djalili and Ed Byrne.
0:01:04 > 0:01:07And Olympic boxer Nicola Adams will be in South Africa
0:01:07 > 0:01:11exploring how the money raised really does make a difference.
0:01:11 > 0:01:14Go on, you can punch harder than that. That's it!
0:01:40 > 0:01:43The first group of Sport Relief bakers entering the tent are...
0:01:45 > 0:01:48..television host and sports radio presenter Johnny Vaughan...
0:01:48 > 0:01:51Did you watch the rather self-conscious green jacket ceremony
0:01:51 > 0:01:52- at the end of the Masters?- Yeah.
0:01:52 > 0:01:56The awesome words from a guy called Bubba from the South.
0:01:56 > 0:01:59He was nearly crying and he went, "I've never got this far in my dreams."
0:01:59 > 0:02:01I see myself much more as a radio baker.
0:02:01 > 0:02:04I think my results will look better on radio.
0:02:04 > 0:02:07But I haven't told my wife and children that I'm off baking today.
0:02:07 > 0:02:11I told them that I'm going mountaineering, for charity.
0:02:11 > 0:02:15..actress Samantha Bond, whose roles have varied from Miss Moneypenny
0:02:15 > 0:02:17to Downton Abbey's Lady Rosamund,
0:02:17 > 0:02:20to the eccentric auntie in Outnumbered...
0:02:20 > 0:02:22Could you not do that in your room, maybe?
0:02:22 > 0:02:25It's better outside. There are more positive ions.
0:02:25 > 0:02:27It's just you're setting off next door's dog.
0:02:27 > 0:02:29When I usually go to work I know what I'm doing.
0:02:29 > 0:02:32And the idea of coming to do something where you have
0:02:32 > 0:02:37absolutely no idea what you're doing at all is quite frightening.
0:02:37 > 0:02:40It's a feeling of being totally unprepared for what may come.
0:02:40 > 0:02:46..retired cricketer, and captain of England's 2005 Ashes winning team, Michael Vaughan...
0:02:47 > 0:02:48CHEERING
0:02:48 > 0:02:51I am competitive when it comes to playing sport.
0:02:51 > 0:02:55I've seen the competition - it looks strong. Apart from Johnny.
0:02:55 > 0:02:57I mean, Johnny's useless.
0:02:57 > 0:02:59..and actress Bonnie Wright,
0:02:59 > 0:03:01famed for playing the role of Ginny Weasley
0:03:01 > 0:03:03in the Harry Potter films...
0:03:03 > 0:03:05It is quite a strange feeling, actually.
0:03:05 > 0:03:07You know, having all the sets that we were on for so long
0:03:07 > 0:03:10suddenly open to everyone. But it's nice.
0:03:10 > 0:03:12Both Mary and Paul are quite frightening
0:03:12 > 0:03:15and the two of them together is probably even more so.
0:03:15 > 0:03:17But hopefully they're a bit easier on us.
0:03:21 > 0:03:25Morning, all. OK, so today, Signature Bake this morning
0:03:25 > 0:03:28and we'd like you to make 12 sandwich biscuits.
0:03:28 > 0:03:32So these are biscuits bonded together with whatever you fancy, really.
0:03:32 > 0:03:36But what Paul and Mary need is a smooth filling and a distinct bite.
0:03:36 > 0:03:39Not too much of a distinct bite because Paul's dentures,
0:03:39 > 0:03:43frankly, can break under any pressure. Look, see now.
0:03:43 > 0:03:45So you've got an hour and a half
0:03:45 > 0:03:47to make whatever flavour biscuits you like.
0:03:47 > 0:03:50On your marks, get set, bake!
0:03:55 > 0:03:56Right, here we go.
0:03:56 > 0:03:59100g soft light brown sugar.
0:03:59 > 0:04:02Sandwich biscuits are a good choice for a charity bake sale.
0:04:02 > 0:04:05The fillings and flavours could be anything you like
0:04:05 > 0:04:09and they're an easy way to break in our Sport Relief bakers.
0:04:09 > 0:04:12Right on the money. Look at that!
0:04:12 > 0:04:14This is the easy bit. She said(!)
0:04:14 > 0:04:16No, that'll do.
0:04:16 > 0:04:18It is difficult to get an even bake.
0:04:18 > 0:04:23We want finished biscuits that are of an even shape, even size,
0:04:23 > 0:04:25flavours that complement each other.
0:04:25 > 0:04:27It's a bit of a guess on how much cardamom I'm going to put in.
0:04:27 > 0:04:29I think that's about right.
0:04:29 > 0:04:32I don't care who they are, how much experience they've got -
0:04:32 > 0:04:35if they mess up in that tent, I'm going to get 'em!
0:04:40 > 0:04:42"Cream together the butter and brown sugar.
0:04:42 > 0:04:44"Beat in...
0:04:44 > 0:04:47"the golden syrup until smooth."
0:04:49 > 0:04:51The last time Samantha baked a cake
0:04:51 > 0:04:54was for her daughter's first birthday.
0:04:54 > 0:04:56She's now 22.
0:04:56 > 0:04:59- Hello, Samantha.- Good morning. Hello, all of you!
0:04:59 > 0:05:01So, can you tell us about your biscuit, please?
0:05:01 > 0:05:04Well, it all started cos I went to the local cook shop
0:05:04 > 0:05:06where I live and I saw him...
0:05:06 > 0:05:09- What is it? A rhino, a pig? - It's an elephant.
0:05:09 > 0:05:10Of course it is!
0:05:10 > 0:05:13And then I thought, "Well, elephants like peanut butter."
0:05:13 > 0:05:16So it's a peanut butter sort of biscuit cookie,
0:05:16 > 0:05:19with an attempt at home-made jam!
0:05:19 > 0:05:22Her strawberry jam will sandwich together
0:05:22 > 0:05:23peanut butter elephant biscuits,
0:05:23 > 0:05:25complete with Sport Relief headbands
0:05:25 > 0:05:27made from fondant icing.
0:05:27 > 0:05:31So the biscuit mix itself - how are you going about making that?
0:05:31 > 0:05:35- I've creamed together...- Oh, you are good! You've got the lingo!
0:05:35 > 0:05:38..caster sugar and a soft brown sugar. Peace and quiet.
0:05:38 > 0:05:40And how are you making your jam?
0:05:40 > 0:05:43I'm going to hull my strawberries, I'm going to put them
0:05:43 > 0:05:46in a saucepan, I'm going to add some preserving sugar
0:05:46 > 0:05:49and a little bit of vanilla pod.
0:05:49 > 0:05:51- Is that what I mean? It's the inside of that.- Yeah, yeah.
0:05:51 > 0:05:53- Great.- Have you made jam before?
0:05:53 > 0:05:55- I practised this one at home. - And it was good!
0:05:55 > 0:05:58- Well, it tasted like jam.- Good. - That's what we need!
0:05:58 > 0:06:02- That's what we need. - Good luck.- Thank you.- Thank you.
0:06:05 > 0:06:09"Cream together the butter and brown sugar until light and fluffy."
0:06:10 > 0:06:13Oh, it's getting light and fluffier! That's fluffy!
0:06:19 > 0:06:22It usually doesn't look like this! Uh-oh!
0:06:23 > 0:06:27I've never baked in my life. This is the start of my new career.
0:06:27 > 0:06:30Cake shop. Up north.
0:06:30 > 0:06:32Michael's three children have been helping him
0:06:32 > 0:06:35to prepare his blueberry jam smiley face biscuits.
0:06:35 > 0:06:39To decorate, he's using sweets and tubes of coloured icing.
0:06:39 > 0:06:41So tell us all about your biscuits.
0:06:41 > 0:06:44Well, this is the dough, obviously, that I kind of put together.
0:06:44 > 0:06:48What was in it? Bit of flour, bit of butter.
0:06:48 > 0:06:52- And what else have you added? - Er... Vanilla.- Sugar?
0:06:52 > 0:06:55- Tell me you put some in. - Caster sugar. That's right, yeah.
0:06:55 > 0:06:56There's no caster sugar in.
0:06:56 > 0:06:58What are we going to do to put the sugar in?
0:06:58 > 0:07:00I think I'm going to put some more of it on the top.
0:07:00 > 0:07:03So what do you do, Mary, you just sort of plonk it in and just...?
0:07:03 > 0:07:05I would put it on there and then knead it in.
0:07:05 > 0:07:07Pretend it's bread, just to get it through.
0:07:07 > 0:07:09They've got to get in the oven fairly shortly,
0:07:09 > 0:07:12- otherwise you won't be finished. - Yes, yes.- Good luck.
0:07:12 > 0:07:13HE CHUCKLES
0:07:13 > 0:07:16How can you forget the sugar?!
0:07:16 > 0:07:18- Are you all right there? - Doing well.
0:07:18 > 0:07:22- You just combining?- Just... Is this called kneading? Is this kneading? - I've really got to crack on!
0:07:25 > 0:07:29The reason my wife likes me to cook is cos it means I shut up!
0:07:29 > 0:07:31Which is obviously what she strives for.
0:07:31 > 0:07:35Johnny is the only Sport Relief baker making chocolate biscuits,
0:07:35 > 0:07:38sandwiched together with a rather ambitious filling...
0:07:38 > 0:07:40What are you making?
0:07:40 > 0:07:44Today I'm making chocolate and raspberry and marshmallow biscuits.
0:07:44 > 0:07:46Yeah. Sandwich biscuits.
0:07:46 > 0:07:48- So you've got the raspberry and marshmallow filling...- Yeah.
0:07:48 > 0:07:51- How are you going to do that? - Heat the marshmallow and the milk
0:07:51 > 0:07:52in a saucepan over a low heat.
0:07:52 > 0:07:55I've got marshmallow going in there, which is really sweet.
0:07:55 > 0:07:58I've got a lot of light brown sugar in there.
0:07:58 > 0:08:00Have you ever made a biscuit before?
0:08:00 > 0:08:03- Gingerbread men at school. - How old were you?- Seven.
0:08:03 > 0:08:05- Just 15 years ago now.- It is, yes.
0:08:05 > 0:08:07- That's why it's still fresh in the mind.- Yeah, yeah.
0:08:07 > 0:08:09Good luck.
0:08:09 > 0:08:11Johnny Vaughan keeps saying he's never baked
0:08:11 > 0:08:13and we all think it's a lie.
0:08:13 > 0:08:18Bonnie has been baking nearly as long as she's been acting...
0:08:18 > 0:08:21When we filmed the feasts in the Great Hall at Hogwarts
0:08:21 > 0:08:24for Harry Potter, it was always very hot, so half the food
0:08:24 > 0:08:27they made fake rather than real so it wouldn't get, like,
0:08:27 > 0:08:29really smelly.
0:08:29 > 0:08:32She's spicing up a traditional shortbread recipe,
0:08:32 > 0:08:35sandwiching yogurt and fruit between her biscuit fingers.
0:08:35 > 0:08:37So what is your biscuit? What's it called?
0:08:37 > 0:08:40It is a cardamom shortbread and then I'm putting in between
0:08:40 > 0:08:42Greek yogurt and peaches.
0:08:42 > 0:08:43How have you infused the cardamom into that?
0:08:43 > 0:08:46I did it when I added the dry stuff, the flour and the semolina
0:08:46 > 0:08:48and then I just added...
0:08:48 > 0:08:50Oh, you just added ground cardamom. Oh, OK.
0:08:50 > 0:08:53When are you going to cut it? Are you cutting it into shapes or...?
0:08:53 > 0:08:56Yeah, I'm going to cut it after I've baked it.
0:08:56 > 0:08:59Do you feel that your career has been building to this one massive high spot?
0:08:59 > 0:09:02This is the climax of my career so far. For sure.
0:09:02 > 0:09:05Harry Potter was just the first step on the road to Bake Off!
0:09:05 > 0:09:08Now, a lot with cooking is just the way you move around behind here,
0:09:08 > 0:09:11just to give people the idea that you really know what you're doing
0:09:11 > 0:09:13when you haven't got a clue.
0:09:13 > 0:09:15So you move things around a bit, do stuff like that.
0:09:15 > 0:09:16Keep moving things to basins,
0:09:16 > 0:09:18always looks like you know what you're doing.
0:09:18 > 0:09:19Do everything on a roll.
0:09:19 > 0:09:22Chuck things out of shot just for no reason.
0:09:22 > 0:09:25Sling whisks around. Look at knives.
0:09:25 > 0:09:28And it inspires confidence...
0:09:28 > 0:09:32Oh, God! I didn't do the vital thing. I didn't put the golden syrup.
0:09:33 > 0:09:37Here we go. OK, this is fine, this is fine. We can do this, we can do this.
0:09:43 > 0:09:46Oh, look at this now. Look at this. This is intense.
0:09:46 > 0:09:49This is intense liquid. I'm putting the syrup in.
0:09:49 > 0:09:52But I think I've really messed up, actually.
0:09:52 > 0:09:56Oh, God. It's not even staying together. Look.
0:09:56 > 0:09:58I mean, how am I going to be able to roll that out?
0:09:58 > 0:10:00HE LAUGHS
0:10:00 > 0:10:02And how we laugh, Michael!
0:10:02 > 0:10:05It's OK. It's good to know that someone's panicking more than me!
0:10:10 > 0:10:12- I think that's right.- Not too bad.
0:10:12 > 0:10:15Bonnie's chosen to bake her biscuit as a whole,
0:10:15 > 0:10:19whilst everyone else is cutting them out before baking.
0:10:19 > 0:10:20A lot of biscuits we have to make.
0:10:20 > 0:10:23Tough challenge, this one.
0:10:23 > 0:10:26I haven't got enough here. Has it got to be 24?
0:10:26 > 0:10:29OK, bakers just 30 minutes left before Mary Berry descends on you
0:10:29 > 0:10:31like a septuagenarian Velociraptor.
0:10:31 > 0:10:33How do I get this up?
0:10:33 > 0:10:35Go on, help me. Just, please...
0:10:35 > 0:10:36Oh, thank you so much!
0:10:36 > 0:10:39It's not surprising that a Harry Potter star
0:10:39 > 0:10:40would be quite magical in the kitchen!
0:10:40 > 0:10:42SHE LAUGHS
0:10:42 > 0:10:45I think it's going to take more than a magic wand to save this lot!
0:10:45 > 0:10:47- Oh, I think it might!- Seriously.
0:10:47 > 0:10:48Bakewellicus!
0:10:51 > 0:10:52You can do it.
0:11:01 > 0:11:04In we go. Ten minutes. Oh, they've all come off. Oh, the hat's off!
0:11:04 > 0:11:06OK, we're in.
0:11:06 > 0:11:10There we go. Oh, no, I've had a disaster.
0:11:10 > 0:11:13Oh, no! It's a disaster!
0:11:15 > 0:11:18Don't worry, don't worry, that was meant to happen. Oh, no.
0:11:21 > 0:11:23Got to shape them again.
0:11:24 > 0:11:26Yeah, we'll rescue these. Don't worry about that.
0:11:26 > 0:11:29They're in. They're in.
0:11:35 > 0:11:37Biscuits safely in the oven.
0:11:39 > 0:11:40The bakers begin their fillings.
0:11:44 > 0:11:45Now I'm making my jam.
0:11:45 > 0:11:50Samantha's making jam to an unusual recipe, using four times the amount
0:11:50 > 0:11:52of strawberries to sugar.
0:11:52 > 0:11:55I was just expecting this to have been a bit thicker.
0:11:55 > 0:11:58I do have a back up if it all goes hideously wrong.
0:11:58 > 0:11:59Supermarket jam!
0:11:59 > 0:12:03- Do you want a hand with that? Is it that tight?- Yeah!
0:12:03 > 0:12:07Could be the hands, though. Hang on.
0:12:08 > 0:12:11- We're having problems.- Mary! - I made this earlier!
0:12:11 > 0:12:13This is how you do it, you big berk!
0:12:13 > 0:12:14No, don't do it like that! Look...
0:12:16 > 0:12:19- Men!- There you go!
0:12:19 > 0:12:22Is it on? Oh, that's it, on. OK, brilliant.
0:12:22 > 0:12:25# The heat is on It's on the streets
0:12:25 > 0:12:27# The heat is... #
0:12:27 > 0:12:28Ow!
0:12:38 > 0:12:40I've got to get them out - that's my problem.
0:12:40 > 0:12:41I'm going to drop them.
0:12:41 > 0:12:43I dropped everything in my career - I'll drop these!
0:12:54 > 0:12:56What is happening?
0:12:56 > 0:12:59I think that I just need to let them cool down.
0:13:02 > 0:13:04Well, I can't really cook any more cos these edges will go.
0:13:04 > 0:13:06So these might be a bit under-cooked.
0:13:06 > 0:13:09But the heat of it hopefully will make it keep it cooking.
0:13:09 > 0:13:11Oh, no! You...
0:13:11 > 0:13:13Don't worry about that one - that's the special one.
0:13:17 > 0:13:20Maybe I should have baked them for longer. I don't know.
0:13:20 > 0:13:22Oh, dear. Oh, God.
0:13:22 > 0:13:24I don't know, they feel a bit squidgy.
0:13:24 > 0:13:28I think its slightly more than 24,
0:13:28 > 0:13:33so I'm hoping that will allow for if there's a few burnt ones.
0:13:33 > 0:13:37- My jam didn't work, Sue.- You've gone for a shop-bought conserve!
0:13:37 > 0:13:38I left it as long as I could.
0:13:38 > 0:13:40Listen, this fruit lake is going home with me.
0:13:40 > 0:13:43I think we can certainly salvage a cracking pudding out of that!
0:13:43 > 0:13:45Ah...
0:13:46 > 0:13:49Ah, you can't believe it, can you, at this stage?
0:13:49 > 0:13:50A cracked one, look.
0:13:50 > 0:13:51OK, bakers. One minute.
0:13:51 > 0:13:54Oh, I've got to have longer... I need longer than a minute here.
0:13:57 > 0:13:58- Oh, God.- Oh, dear.
0:13:58 > 0:14:02- It's all right. I'll get that. - Oh, no. How many have we got to make?
0:14:02 > 0:14:05The little red headband has just come off this one.
0:14:05 > 0:14:07My hands are slightly shaky!
0:14:07 > 0:14:09That Paul is going to slaughter me!
0:14:09 > 0:14:12I don't know whether to stand them up or lie them down, though.
0:14:12 > 0:14:13I think maybe lie them down.
0:14:13 > 0:14:16I've got to keep reminding myself that it's for Sport Relief.
0:14:16 > 0:14:17Oh, what are you doing?
0:14:17 > 0:14:20I just can't... What's gone on?
0:14:26 > 0:14:29Don't be fooled by appearances. Or taste.
0:14:31 > 0:14:33OK, bakers. Time is up.
0:14:33 > 0:14:36Put your biscuits at the end of your benches.
0:14:36 > 0:14:38And whatever yours is, Johnny.
0:14:38 > 0:14:40Just to the end of the benches, please,
0:14:40 > 0:14:42and then we will unleash the Hollywood.
0:14:56 > 0:15:01- Hi, Samantha.- Hi, Paul. Hello, Mary.- Did it go to plan?
0:15:01 > 0:15:03It all went to plan, apart from the jam.
0:15:03 > 0:15:05I don't know whether I just got the recipe wrong
0:15:05 > 0:15:06when I wrote it down.
0:15:06 > 0:15:09If you have equal fruit and sugar, you get jam.
0:15:09 > 0:15:13- Well, I won't forget again! - That'll learn you!
0:15:13 > 0:15:16I think they look most inviting. You dusted them with icing sugar.
0:15:16 > 0:15:19- On one side. - Made them very professional.
0:15:19 > 0:15:22- As I broke it, it was crisp. - Old blue eyes!
0:15:24 > 0:15:27I think the biscuit's lovely. You've got a nice snap to it.
0:15:27 > 0:15:30They're shaped lovely and the flavour of that peanut
0:15:30 > 0:15:32comes through quite subtly with the jam as well.
0:15:32 > 0:15:34- It's nice, isn't it? - Mmm. I like them.
0:15:34 > 0:15:35I think you've done very well.
0:15:35 > 0:15:37- Thank you very much. - Well done.- Thank you.
0:15:42 > 0:15:45Did you manage to get that sugar in there with the flavour?
0:15:45 > 0:15:47- That was the key thing. - Mary gave me some good advice.
0:15:47 > 0:15:49They're very, very short.
0:15:49 > 0:15:54They are delicious to eat, but they don't hold together very well
0:15:54 > 0:15:57and that, I think, is because we added the sugar a bit late.
0:15:57 > 0:16:00But at least you achieved 12 biscuits when you forgot
0:16:00 > 0:16:02- the sugar. I mean, not bad. - That's right.
0:16:02 > 0:16:04- That was a schoolboy error, wasn't it?- Mmm.
0:16:04 > 0:16:06The overall flavour is excellent.
0:16:06 > 0:16:08The texture's not bad but if you feel it, it's just soft.
0:16:08 > 0:16:12And it probably could have done with another five minutes in there.
0:16:12 > 0:16:14I'm going to take this one, the Cyclops with a unibrow,
0:16:14 > 0:16:17if that's OK. I'm going to enjoy that - that's my lunch!
0:16:24 > 0:16:25Have you made these before?
0:16:25 > 0:16:28I have, but last time I rolled it out even thinner than this
0:16:28 > 0:16:31and they were a bit burnt. So this is the first time I've got them
0:16:31 > 0:16:33- to cook like this. - They look really good
0:16:33 > 0:16:37and I think you've done a very attractive presentation.
0:16:37 > 0:16:39- It looks quite soggy at the bottom. - Yep.
0:16:39 > 0:16:41Let's have a taste and see.
0:16:42 > 0:16:46I think the overall biscuit's fantastic. Crumble's very good, it's a good bake.
0:16:46 > 0:16:49But I'm just unsure about putting yogurt inside.
0:16:49 > 0:16:50There's a very high moisture content
0:16:50 > 0:16:53and that's gone straight into the biscuit.
0:16:53 > 0:16:56- Even a butter cream with peaches in.- Yeah, yeah.
0:16:56 > 0:17:00- That has a low moisture content. - Well done.- Well done.- Thank you.
0:17:06 > 0:17:08Is that what you expected them to look like?
0:17:08 > 0:17:11I don't think anyone expected them to look like this!
0:17:11 > 0:17:13No, they didn't, no. No-one did. Yes.
0:17:13 > 0:17:15- Is that not what you're looking for?- Um...
0:17:15 > 0:17:18Oh, you didn't want soft biscuits? What?
0:17:18 > 0:17:21- It's spongy like a mushroom. - Yeah, yeah, it's radical,
0:17:21 > 0:17:24it's radical. It's a punching biscuit. You can punch them.
0:17:24 > 0:17:26- Stress reliever!- But feel the flavour, get the flavour.
0:17:26 > 0:17:29Do you know, what you've managed to do is something extraordinary.
0:17:29 > 0:17:33- You've managed to make something that even- I- can't swallow!
0:17:33 > 0:17:35This is not baked. It's soft.
0:17:36 > 0:17:39And sadly, it is an uncooked mixture.
0:17:39 > 0:17:42I tell you right now, the flavours that I'm getting
0:17:42 > 0:17:45from that cream when you put it in your mouth is absolutely revolting.
0:17:45 > 0:17:46Good luck, Johnny. Next time!
0:17:46 > 0:17:50- It'll only get better, couldn't get any worse. - Technical challenge. Good luck.
0:17:54 > 0:17:58Paul in particular was quite judgmental about how soggy
0:17:58 > 0:18:01the bases had gone on the biscuits. But, you know,
0:18:01 > 0:18:03it's better than a dry biscuit.
0:18:03 > 0:18:06It's very, very exciting when Mary Berry picks up your biscuit
0:18:06 > 0:18:11and she goes, "Well, it feel crisp." And I'm thrilled beyond words!
0:18:14 > 0:18:17When a judge is there and they say that my stuff's inedible,
0:18:17 > 0:18:19it's tough. That's baking.
0:18:21 > 0:18:24You know, to get Mary Berry to say "delicious" about one of my biscuits,
0:18:24 > 0:18:26the first time I'd ever made a biscuit in my life,
0:18:26 > 0:18:28I'm happy with that!
0:18:34 > 0:18:37Right, bakers. Time for the technical challenge.
0:18:37 > 0:18:40Now, you all get the same recipe and we've been very kind.
0:18:40 > 0:18:42It's actually a Mary recipe.
0:18:42 > 0:18:45Mainly because Paul wanted to charge us 100 quid for his.
0:18:45 > 0:18:46We said, "It's charity."
0:18:46 > 0:18:48He said, "All right, 50." He doesn't get it. So...
0:18:48 > 0:18:50Now, we don't want to show you who's baked what,
0:18:50 > 0:18:54so if you two could go back to your bondage cave, then. Off you pop.
0:18:54 > 0:18:58- Off you pop.- Good luck! - Jog on. Beautiful.
0:18:58 > 0:19:01Theirs is a love that will never die.
0:19:01 > 0:19:06Right, so today you're going to be making tarte Tatin.
0:19:07 > 0:19:09Yes, indeedy. The French classic.
0:19:09 > 0:19:12Now, what you need to know is that Mary likes her puff rough.
0:19:12 > 0:19:15She wants it gold, she wants it flaky, and when you turn it out,
0:19:15 > 0:19:18a beautiful pattern of caramelised apples.
0:19:18 > 0:19:20I lost you at "tarte", didn't I?
0:19:20 > 0:19:22Anyway, you've got two hours to bake it.
0:19:22 > 0:19:24On your marks, get set, good luck and bake!
0:19:34 > 0:19:36I don't know what the words mean.
0:19:36 > 0:19:40I mean, first and foremost, how do you do clingfilm?
0:19:40 > 0:19:43tarte Tatin is an upside-down fruit tart.
0:19:43 > 0:19:48It was first created by accident in the 1880s at the Hotel Tatin.
0:19:51 > 0:19:54What a beautiful technical challenge, Mary. A tarte Tatin.
0:19:54 > 0:19:58A nice thin layer of pastry and then lots of apple on top.
0:19:58 > 0:20:02- And the top is shiny, too.- Beautiful.
0:20:03 > 0:20:07The flaky pastry all in beautiful layers, and brown underneath
0:20:07 > 0:20:09and round the outside.
0:20:09 > 0:20:11There's a few things where they can go wrong.
0:20:11 > 0:20:14They're not going to make the caramel, or burn it or under-do it.
0:20:14 > 0:20:17So you're not going to end up with any caramel sauce at all.
0:20:17 > 0:20:19And they'll not even bake it for long enough.
0:20:19 > 0:20:20Have you not got faith in our bakers?!
0:20:20 > 0:20:24I'm just dreading to think what Johnny Vaughan is doing at the moment.
0:20:26 > 0:20:28Michael's going to love this, he's working with lard.
0:20:28 > 0:20:31- Michael!- Yes, sir! - Do you love working with lard?
0:20:31 > 0:20:33- He's a Yorkshire man. - Yeah, la-a-rd!
0:20:33 > 0:20:34I bet you do.
0:20:34 > 0:20:37All of the Sport Relief bakers are on an even playing field
0:20:37 > 0:20:41with similar levels of skill when it come to making tarts.
0:20:41 > 0:20:43I've made lots of pastry in my time.
0:20:45 > 0:20:50I think my England team-mates would be in tears of laughter.
0:20:50 > 0:20:52They just know this isn't me.
0:20:52 > 0:20:56Experienced bakers will know that measuring their ingredients
0:20:56 > 0:21:00accurately is crucial for the finished result.
0:21:00 > 0:21:03I reckon Samantha's quite... Quite good.
0:21:03 > 0:21:06I'm going to watch what Bonnie does. Bonnie knows what she's doing.
0:21:06 > 0:21:12Now I'm putting ten... ABOUT ten tablespoons. That sounds ominous.
0:21:12 > 0:21:14Ten tablespoons of cold water.
0:21:14 > 0:21:17I gave up on the measuring thing. I figured that must be about right.
0:21:17 > 0:21:20I don't know how much butter I've used, though. That's the problem.
0:21:20 > 0:21:22I think it probably matters.
0:21:22 > 0:21:24I don't think I need ten. That's eight.
0:21:27 > 0:21:29"Until mix comes together."
0:21:33 > 0:21:35Mary's going to be proud of me with this, I'm telling you.
0:21:35 > 0:21:39Look at it now. Woo-hoo! Rectangle, though.
0:21:40 > 0:21:44How did we get it to a rectangle? Oh, no. Oh, no.
0:21:44 > 0:21:49It's too sticky. This is disaster!
0:21:50 > 0:21:53Oh, no, what is go... Oh, no!
0:21:56 > 0:21:58HE LAUGHS
0:21:58 > 0:22:00What's gone on?!
0:22:00 > 0:22:04This might be the only tarte Tatin without the tart!
0:22:04 > 0:22:06Oh, I shouldn't have done this to weigh it.
0:22:06 > 0:22:09I've done it all wrong, haven't I? How do you do it?
0:22:10 > 0:22:12HE GIGGLES
0:22:12 > 0:22:14Get rid of this! That's the way.
0:22:17 > 0:22:19Oh, God!
0:22:22 > 0:22:26While Michael starts over, everyone else moves on to rolling and folding.
0:22:27 > 0:22:30"Fold one third down."
0:22:31 > 0:22:34Then I've folded the bottom up.
0:22:34 > 0:22:35Turn...
0:22:35 > 0:22:38Folding up the pastry and rolling it out several times
0:22:38 > 0:22:43should create the distinctive layers of rough puff pastry.
0:22:43 > 0:22:46It's the first time I've ever made pastry and I've got to tell you...
0:22:46 > 0:22:50- It's pretty good!- Come on! - Yeah, that's all right!
0:22:50 > 0:22:52Up, my darling.
0:22:52 > 0:22:54Back for another 20.
0:22:56 > 0:22:59If I can get the pastry right, this is it. It's in the bag.
0:23:03 > 0:23:06What's wrong with that? That's good pastry, that!
0:23:06 > 0:23:09Fold it over like that.
0:23:10 > 0:23:11Fold it over like that.
0:23:11 > 0:23:14"Measure the sugar and water into a pan and stir
0:23:14 > 0:23:16"until the sugar is dissolved. There are no granules.
0:23:16 > 0:23:18"Boil until golden straw colour."
0:23:18 > 0:23:22I'm currently trying to make the caramel,
0:23:22 > 0:23:25but I think when it happens, I suspect it happens quite fast.
0:23:25 > 0:23:29But not everyone is as focused on the job at hand...
0:23:29 > 0:23:30Catch!
0:23:30 > 0:23:32THEY LAUGH
0:23:32 > 0:23:34That was off the shoulder!
0:23:34 > 0:23:38- Johnny's a good catcher! Catch!- Whoa! Coming in!
0:23:38 > 0:23:39Oh, lovely, look at...
0:23:39 > 0:23:41Watch my caramel!
0:23:41 > 0:23:45Caramel is quick to make, but continual stirring...
0:23:45 > 0:23:47usually ruins it.
0:23:49 > 0:23:53- Oh, that IS weird. - Look. That's my caramel!
0:23:53 > 0:23:54It's a disaster, this one.
0:23:54 > 0:23:57That's exactly what you want from a caramel. Yeah.
0:23:57 > 0:24:01- That is how you do it, isn't it? - Yeah, that's ready to serve. - It's caramel cake.- Yeah.
0:24:02 > 0:24:04It's not really brown enough
0:24:04 > 0:24:07but I think I'm just going to have to use this as it is.
0:24:09 > 0:24:12- In it goes.- Oh, my God! Is it going to do that awful thing again?
0:24:12 > 0:24:13No.
0:24:13 > 0:24:17I am thinly slicing the apples.
0:24:17 > 0:24:19So this goes in here, doesn't it?
0:24:19 > 0:24:23Yeah. Oh, I tell you what, that's not bad at all.
0:24:23 > 0:24:26- Really?- That's really not bad.
0:24:26 > 0:24:28"Arrange a layer over the caramel in tin."
0:24:28 > 0:24:31So I guess enough that's got to fill there.
0:24:31 > 0:24:32Oh.
0:24:34 > 0:24:35I see!
0:24:35 > 0:24:40So the apples and stuff go in the tin first, don't they?
0:24:40 > 0:24:43OK, bakers, 30 minutes before you bring the entirety
0:24:43 > 0:24:46of French cuisine into disrepute. Just 30 minutes.
0:24:46 > 0:24:4930 minutes till what...? Till the end?!
0:24:49 > 0:24:52- Till the end. - It's not even in the oven!
0:24:52 > 0:24:54This is the moment.
0:24:54 > 0:24:57"Cover the apples. Tuck the edges of the pastry down."
0:24:57 > 0:24:59- Scissors?- Scissors or knife? Knife.
0:25:06 > 0:25:08OK, what do I do next? Shove it in the oven?
0:25:13 > 0:25:16It's gone in. It's just going straight in. There it is.
0:25:19 > 0:25:20It's in.
0:25:22 > 0:25:26- In it goes.- Ooh! In the top of the oven, or it doesn't matter?- Bake!
0:25:26 > 0:25:30I think I'm about five minutes short of time.
0:25:30 > 0:25:32Right, so we need to put that up a bit.
0:25:48 > 0:25:50OK, I think it's had its moment.
0:25:56 > 0:26:01Only five minutes to go and they still need to make the glaze.
0:26:01 > 0:26:03Come on! Bake!
0:26:06 > 0:26:10OK. I need to drain off the juices.
0:26:10 > 0:26:15OK! Now what do you have to do with that?
0:26:15 > 0:26:19- Um, cook it till it's a syrup. - OK, here we go.
0:26:19 > 0:26:21BUBBLING
0:26:22 > 0:26:26The pride of Gryffindor! Crack that on. Go on!
0:26:27 > 0:26:29Fingers crossed.
0:26:31 > 0:26:32Oh, God.
0:26:44 > 0:26:47Ooh! Hello!
0:26:47 > 0:26:49OK, that's not too bad!
0:26:49 > 0:26:52I've got a little bit of work to do on the...
0:26:54 > 0:26:56On this, but don't worry.
0:27:00 > 0:27:02Pfft!
0:27:02 > 0:27:06- Two minutes, bakers. - Oh, no!- Yes, way.- No!
0:27:06 > 0:27:10Cos mine's really looking good and I'm not going to have it ruined!
0:27:17 > 0:27:20I can't lift it up. How do I get it off?
0:27:21 > 0:27:23A spatula!
0:27:23 > 0:27:25So messy!
0:27:25 > 0:27:27It won't come off!
0:27:29 > 0:27:32I'm not too sure if it's meant to look like that, but...
0:27:34 > 0:27:35Right...
0:27:37 > 0:27:39BANGING
0:27:42 > 0:27:43Just a little technical thing we do!
0:27:50 > 0:27:54- There it is, there it is. - Yes! You beauty! Look at that!
0:27:54 > 0:27:56That's all right! I think that's all right.
0:27:56 > 0:27:58I think it's all right. It's been a stressful event!
0:27:58 > 0:28:02- So what do you have to do with that syrup? Just boil the hell out of it? - I think so.
0:28:04 > 0:28:06Just got to go for it.
0:28:13 > 0:28:15Quick refurb job, yeah. Don't tell anyone.
0:28:17 > 0:28:18And time's up!
0:28:18 > 0:28:20I might collapse, now!
0:28:20 > 0:28:21Oh, no!
0:28:21 > 0:28:23if you'd like to pick your tarte Tatin up
0:28:23 > 0:28:27and then pop them behind the photo of yourself on the gingham altar.
0:28:39 > 0:28:41MARY LAUGHS
0:28:41 > 0:28:44Well, there we have four tartes Tatin.
0:28:44 > 0:28:46Should we all go home now, Mary?
0:28:46 > 0:28:49Some of them look a little bit homely!
0:28:49 > 0:28:52- But I think we should start from the right, don't you?- Yes.
0:28:52 > 0:28:53It's seen an oven, which is good.
0:28:53 > 0:28:57It could have done with staying in there a little bit longer, I think.
0:28:57 > 0:28:59Not much caramel on there, though, is there?
0:29:00 > 0:29:02It has got some layers to it.
0:29:02 > 0:29:06- And nice even slicing of the apples. - The apples look good.
0:29:06 > 0:29:08I mean, the apples have been sliced well.
0:29:08 > 0:29:12Visually, it's a little bit higgledy-piggledy on top.
0:29:12 > 0:29:14It's crispy, which is good.
0:29:14 > 0:29:16There's no caramel flavour coming through at all.
0:29:16 > 0:29:17- Shall we move on?- OK.
0:29:17 > 0:29:21I mean, this one has been fanned, but put on pretty erratically
0:29:21 > 0:29:23and the base hasn't been tucked in.
0:29:23 > 0:29:25It's almost just been laid on, hasn't it?
0:29:25 > 0:29:28It'll be interesting to see what it's going to taste like.
0:29:28 > 0:29:32- The pastry is crisp. - It's not like a rough puff at all.
0:29:32 > 0:29:36It hasn't got any layers in - it's almost like a shortcrust, isn't it?
0:29:36 > 0:29:38There's a little bit of a shine on it, but it's not thick enough.
0:29:38 > 0:29:40- It needed that reduction at the very end.- Mmm.
0:29:40 > 0:29:42Then we come to this one.
0:29:42 > 0:29:46And it has got a really nice shine on top, which is inviting
0:29:46 > 0:29:49when you come to eat it. A few layers on the pastry.
0:29:49 > 0:29:53- Quite neat fanning. Good flavour. - Sorry?- What did you say?!
0:29:53 > 0:29:54LAUGHTER
0:29:54 > 0:29:57Quite neat FANNING! The caramel's quite nice as well.
0:29:57 > 0:30:00There's a very nice flavour.
0:30:00 > 0:30:04Eating that as a complete piece tastes very good. Now, this one...
0:30:06 > 0:30:07I wonder if it was dropped.
0:30:07 > 0:30:09SUE LAUGHS
0:30:09 > 0:30:13It's got a bake on it and it's very thick sauce.
0:30:13 > 0:30:16But there's been a problem getting that out the pan.
0:30:16 > 0:30:20- It has got some colour.- It has got some. It's lacking a few layers.
0:30:20 > 0:30:23The caramel hasn't got the apple juices with it.
0:30:23 > 0:30:26The issue I have, really, is the fact that that pastry's
0:30:26 > 0:30:28like a piece of bubble gum.
0:30:28 > 0:30:32Well, we've certainly got a variety of tartes Tatin.
0:30:32 > 0:30:33It's a spectrum.
0:30:33 > 0:30:36But you know, not of the highest standard!
0:30:36 > 0:30:38(That was the worst.)
0:30:38 > 0:30:42Mary and Paul will now decide which tarte Tatin is best,
0:30:42 > 0:30:43starting with the bottom.
0:30:45 > 0:30:49In fourth place is this one. Whose is this?
0:30:49 > 0:30:52Johnny. Half of it's missing. Where's the bit that's missing?
0:30:52 > 0:30:55When I flipped it, cos it hadn't done, it sludged a bit
0:30:55 > 0:30:58- in one direction, so it got it wet. - And you added a caramel.
0:30:58 > 0:31:01That's not what we wanted. We wanted to reduce it down.
0:31:01 > 0:31:03- You added something totally different.- Oh, right. OK.
0:31:03 > 0:31:05And in third place...
0:31:05 > 0:31:07- Here.- That's me.
0:31:07 > 0:31:10The apples weren't quite sweet enough. I don't know quite
0:31:10 > 0:31:12where the juice went.
0:31:12 > 0:31:14There wasn't too much flavour there.
0:31:14 > 0:31:15And the pastry was
0:31:15 > 0:31:16just a little bit tough.
0:31:16 > 0:31:18SHE MOUTHS
0:31:18 > 0:31:21And in second place is this one. Whose is this?
0:31:21 > 0:31:22It's not bad, that, Michael.
0:31:22 > 0:31:24I don't know how many layers you put in,
0:31:24 > 0:31:26but it would have been nice to have a few more.
0:31:26 > 0:31:28The apples were slightly thrown on.
0:31:28 > 0:31:30But otherwise it tasted fine.
0:31:30 > 0:31:32Thank you very much.
0:31:32 > 0:31:35- The person who is first is right here.- Who is it?!
0:31:35 > 0:31:38- And they should be very proud. - Thank you.
0:31:38 > 0:31:41- Well done.- It's the Weasley girl!
0:31:44 > 0:31:47I managed to come first, which I don't know how that happened,
0:31:47 > 0:31:51considering it's the first time I've ever made a tarte Tatin! I'm very proud.
0:31:51 > 0:31:56He said that my pastry was like bubble gum.
0:31:56 > 0:32:00But amongst the radical bakers, that's how we like it!
0:32:02 > 0:32:05It is disappointing. It's disappointing not to have done better, but at the same time,
0:32:05 > 0:32:08you can't help feeling a wee bit proud of yourself
0:32:08 > 0:32:10that you even managed to do that.
0:32:10 > 0:32:12I'm very proud that I produced something
0:32:12 > 0:32:16that I can now say Paul Hollywood and Mary Berry actually ate.
0:32:16 > 0:32:19Only a little spoonful, but they had some of my baking.
0:32:24 > 0:32:27NICOLA ADAMS: I've come to Johannesburg to see how Sport Relief
0:32:27 > 0:32:30is making a difference in young people's lives.
0:32:32 > 0:32:35At the age of 12, I first stepped into a boxing gym -
0:32:35 > 0:32:38a decision that shaped my whole entire life.
0:32:38 > 0:32:41But for Tony, things were very different.
0:32:41 > 0:32:46At 12, I was running for my life. Running from the law.
0:32:46 > 0:32:50Things were getting hectic in my life.
0:32:50 > 0:32:53Growing up in one of Soweto's toughest neighbourhoods,
0:32:53 > 0:32:56Tony became involved with gangs at an early age.
0:32:56 > 0:32:59When I was 11, I held my first gun.
0:32:59 > 0:33:01Did you actually have to use it?
0:33:01 > 0:33:04You couldn't just get a gun, fully loaded, and you don't use it.
0:33:04 > 0:33:08You're going to have to use it. To me, it seemed normal.
0:33:08 > 0:33:13On average, 43 people are murdered in South Africa every day.
0:33:13 > 0:33:17And Tony has witnessed significant violence in his life.
0:33:17 > 0:33:19Seeing a lot of my friends pass on,
0:33:19 > 0:33:24it was a sudden realisation that this is a life-and-death situation.
0:33:24 > 0:33:29- You know, it's kill or be killed. - Wow.- Yeah.
0:33:29 > 0:33:31'But despite our different childhoods,
0:33:31 > 0:33:35'the answer for Tony is the same as it was for me.
0:33:35 > 0:33:37'Boxing.
0:33:37 > 0:33:40'Sport projects like this one in Soweto are able to connect with,
0:33:40 > 0:33:45'and rehabilitate, young people and help them to build their self-confidence.'
0:33:45 > 0:33:48I think without this programme, the future of the children
0:33:48 > 0:33:50would actually be doomed. Doomed.
0:33:50 > 0:33:55And fair enough for anybody to have somebody who works alongside them.
0:33:55 > 0:33:59You know, like, can you imagine when that someone is hit, hard?
0:33:59 > 0:34:01You know, to the rock bottom.
0:34:01 > 0:34:05And there isn't anyone else to help them out.
0:34:05 > 0:34:07And that's what this is all about.
0:34:07 > 0:34:09Taking them out of what seems to be impossible.
0:34:09 > 0:34:13To say, "There are possibilities, you know, there's a future."
0:34:13 > 0:34:16Yeah, yeah. Loads of power into that one.
0:34:16 > 0:34:19- So do you like boxing? - Yeah.- Yeah.- Definitely.
0:34:19 > 0:34:22- I think it's got a lot of discipline.- Yeah.
0:34:22 > 0:34:25Listening skills, which I don't have!
0:34:25 > 0:34:30- You want to do the...?- And it takes you out of the streets.
0:34:30 > 0:34:34- Yeah.- Gives you something to do. - It really helped me.
0:34:34 > 0:34:36It's almost the same thing.
0:34:36 > 0:34:40It's given me that drive to do better, yeah.
0:34:40 > 0:34:42Yeah. This is nice.
0:34:42 > 0:34:43Yeah.
0:34:43 > 0:34:45Come on - you can punch harder than that!
0:34:45 > 0:34:46That's it!
0:34:46 > 0:34:49'And you can help by simply picking up your phone.
0:34:49 > 0:34:51'Text "BAKE" to 70005.
0:34:51 > 0:34:55'You'll donate £5, plus your standard message charge,
0:34:55 > 0:34:58'and £5 goes to Sport Relief.
0:34:58 > 0:35:02'You must be 16 or over and please ask the bill payer's permission.
0:35:02 > 0:35:05'For full terms and conditions 'and more information,
0:35:05 > 0:35:09'go to bbc.co.uk/sportrelief
0:35:09 > 0:35:11'Thank you.'
0:35:20 > 0:35:22Now, Paul and Mary, bearing in mind this is for charity,
0:35:22 > 0:35:27and I'd like you to be charitable, which I know isn't a natural instinct for you, Paul!
0:35:27 > 0:35:29How do you rate this crop of bakers?
0:35:29 > 0:35:31For me, Bonnie's sitting at the top.
0:35:31 > 0:35:35I think Samantha and Michael are in second place.
0:35:35 > 0:35:37They could have a possibility of taking Star Baker.
0:35:37 > 0:35:40So it's three of them at the moment, but Johnny, unfortunately,
0:35:40 > 0:35:43- has fallen away from the pack. - I think Johnny's going to win!
0:35:49 > 0:35:53Morning, sporty bakers, and welcome to this, the Show Stopper Challenge.
0:35:53 > 0:35:59Now, what we'd like you to create this morning is a 3D novelty cake
0:35:59 > 0:36:01in the shape of a sporting landmark.
0:36:01 > 0:36:06OK? It could be Wembley Stadium, could be Bradley Wiggins' sideburns,
0:36:06 > 0:36:07could be Sir Chris Hoy's shorts.
0:36:07 > 0:36:12Happy days! OK, you've got 3½ hours to do this.
0:36:12 > 0:36:14And the whole thing should be recognisable
0:36:14 > 0:36:17and startlingly original, which I suspect it will be.
0:36:17 > 0:36:20In the sense of one-off pieces that no-one could possibly
0:36:20 > 0:36:22hope to replicate!
0:36:22 > 0:36:26As I say, three and a half hours. On your marks, get set, bake!
0:36:31 > 0:36:33The marathon of baking is the Show Stopper.
0:36:33 > 0:36:38To win the Star Baker title, the key ingredients required are skill,
0:36:38 > 0:36:42endurance and a positive mental attitude.
0:36:43 > 0:36:46Yesterday, where I really messed up...
0:36:46 > 0:36:47was just all day.
0:36:52 > 0:36:54The Show Stopper's got to have four things -
0:36:54 > 0:36:59a good cake, a good filling, a good design and a good finish.
0:36:59 > 0:37:02Those four things will create a great 3D novelty cake.
0:37:03 > 0:37:07I've no idea what they're going to... The mind boggles.
0:37:07 > 0:37:09Whatever they choose as their Show Stopper,
0:37:09 > 0:37:11I hope they go for a good design
0:37:11 > 0:37:15and that they finish it in a way that is going to impress us.
0:37:15 > 0:37:16450.
0:37:18 > 0:37:22It's like anything. If you do something too often,
0:37:22 > 0:37:26you then get so used to making it, you just lose that spark.
0:37:26 > 0:37:29Now, this is the first time out of the box.
0:37:29 > 0:37:32Michael's Lords Cricket Pitch Cake is made from chocolate sponge,
0:37:32 > 0:37:35layered with chocolate fudge filling.
0:37:35 > 0:37:38He's sculpting players and spectators from sugar paste,
0:37:38 > 0:37:40hoping to bowl the judges over.
0:37:42 > 0:37:45- Hello, Michael.- Morning, Paul.
0:37:45 > 0:37:47- Morning!- Morning, Mary. Morning, Sue.
0:37:47 > 0:37:50So, Michael, what are you doing as your 3D extravaganza?
0:37:50 > 0:37:52Well, the vision is to create
0:37:52 > 0:37:55a chocolate cake as a cricket pitch.
0:37:55 > 0:37:58- It's going to have green over it, green icing.- OK.
0:37:58 > 0:38:00And Paul's actually just nicking my stumps!
0:38:00 > 0:38:02- They're my stumps.- Terrible!
0:38:02 > 0:38:05I had a couple of umpires earlier. They were delicious!
0:38:05 > 0:38:07I've got to make a couple of players in a bit.
0:38:07 > 0:38:10Now I've got to put some egg in here. Little and often.
0:38:10 > 0:38:13- Is that correct?- That's right. - I've seen that on the show.
0:38:13 > 0:38:15- How's it looking? - It's looking pretty good.
0:38:15 > 0:38:18But if it starts to curdle, you can always put just
0:38:18 > 0:38:20a tablespoonful of flour in and that will...
0:38:20 > 0:38:22Do you want to get round there and do it yourself, Mary?
0:38:22 > 0:38:25You just be quiet. I like Mary. She's very helpful to me.
0:38:25 > 0:38:26She is very helpful.
0:38:26 > 0:38:28- Well, we want a very good result. - Thank you very much.
0:38:28 > 0:38:31SHE GASPS
0:38:31 > 0:38:34Me and my family do a lot of sailing and my family are very nautical
0:38:34 > 0:38:39so I decided to go for something, that meant something to me.
0:38:40 > 0:38:43Bonnie is creating a Cowes Regatta seascape.
0:38:43 > 0:38:46She hopes to sail ahead with her three-layer Victoria sponge
0:38:46 > 0:38:49filled with blackcurrant jam and vanilla butter cream.
0:38:51 > 0:38:52As a nautical person,
0:38:52 > 0:38:54take us through what boats are sailing in Cowes Week.
0:38:54 > 0:38:57I am doing a boat called a swan boat,
0:38:57 > 0:38:59which is kind of every sailor's kind of dream to have.
0:38:59 > 0:39:01- Does it have a sail?- Yeah, it does.
0:39:01 > 0:39:04One mast and then two sails either side, but one slightly wider.
0:39:04 > 0:39:06But the sails are all Sport Relief sails.
0:39:06 > 0:39:09- I'm looking forward to seeing this. This sounds good.- Interesting.
0:39:09 > 0:39:11- Thank you.- Thank you.- Thanks.
0:39:11 > 0:39:14I am going to attempt to make, er,
0:39:14 > 0:39:17Putney Bridge at the beginning of the boat race.
0:39:17 > 0:39:21My mum lived by Putney Bridge,
0:39:21 > 0:39:23so it's my whole childhood
0:39:23 > 0:39:26and a tribute to my beloved mum.
0:39:26 > 0:39:29The foundations of Sam's Putney Bridge cake will be made
0:39:29 > 0:39:31from Madeira sponge.
0:39:31 > 0:39:35But she's pushing the boat out with her choice of icing.
0:39:36 > 0:39:39Are you using sugar paste to decorate, or a fondant?
0:39:39 > 0:39:43- I'm using fondant and butter cream icing.- Fondant?
0:39:43 > 0:39:46- Are you making your fondant? - Yes.- Good for you!
0:39:46 > 0:39:48- You're being really ambitious and we like that.- Yes.
0:39:48 > 0:39:50I love the fact that Paul's more excited and impressed
0:39:50 > 0:39:53by the fact you're making fondant than you making a bridge!
0:39:53 > 0:39:55So he should be. Fondant icing is hideous.
0:39:55 > 0:39:57- We're looking forward to it. - Looking forward to it.
0:39:57 > 0:40:00- And I think it's pretty challenging. - Good luck.- Thank you.- Thank you.
0:40:01 > 0:40:04I know for a fact - and I shouldn't really say this -
0:40:04 > 0:40:08but I know that he rang his chef pal up last night for some tips.
0:40:10 > 0:40:13Beating the England captain - that's what we're going to do today.
0:40:13 > 0:40:14Beat the England captain.
0:40:14 > 0:40:16Aiming to be top of the league,
0:40:16 > 0:40:19Johnny's making the Chelsea football ground
0:40:19 > 0:40:22out of lemon-flavoured Victoria sponge
0:40:22 > 0:40:26with a butter cream filling and green water icing for the pitch.
0:40:26 > 0:40:29- Hello, Jonny. - Morning, judges and Sue.- Morning.
0:40:29 > 0:40:31- How are you doing this morning? - Good, yes.
0:40:31 > 0:40:33I had real trouble with my oven yesterday.
0:40:33 > 0:40:36- And now it's on to 220. - Well, try making it 180.
0:40:36 > 0:40:38- Turn it down to 180. - No, it only goes down to 170.
0:40:38 > 0:40:41Hey, do you think I've got it on the wrong setting here?
0:40:41 > 0:40:43It's says top, bottom heat. I don't want that.
0:40:43 > 0:40:45I want fan oven, don't I?
0:40:45 > 0:40:47- Yes.- Right, thanks for that sage nod!
0:40:47 > 0:40:50Oh, is that how you do the heat? That's where I've been going wrong.
0:40:50 > 0:40:52I've been on the settings, haven't I?
0:40:52 > 0:40:56- That's where I went wrong yesterday! - You were... He grilled biscuits!
0:40:56 > 0:40:59I grilled the biscuits! That's what went wrong.
0:40:59 > 0:41:01I grilled, I grilled...
0:41:01 > 0:41:02PAUL LAUGHS
0:41:02 > 0:41:05That's what I was doing yesterday! I grilled the tarte Tatin!
0:41:05 > 0:41:08- This is called Bake Off, rather than Grill Off!- Yes!- So, good.
0:41:08 > 0:41:12You've got a good setting on the oven. Let's try and get them in the oven. Good luck with the cake.
0:41:12 > 0:41:15- Does it matter where in the oven they go?- Just in. In would be good!
0:41:21 > 0:41:24Johnny, do you want to come over here a minute?
0:41:26 > 0:41:28- Yesterday you made your biscuits, didn't you?- Yeah.
0:41:28 > 0:41:31- Looked like that at the finish. - Where's this going?
0:41:31 > 0:41:34- This was your biscuit.- What is it? Have you brought me over here
0:41:34 > 0:41:35- just to sort of humiliate me gently? - Yeah.
0:41:35 > 0:41:39- I think I might beat you today. - Do you?- Yeah.
0:41:51 > 0:41:54Past half time, and the Sport Relief bakers
0:41:54 > 0:41:57must turn their attention to their icings and fillings.
0:41:57 > 0:41:59It's in.
0:42:00 > 0:42:04Well, it's fondant icing. It's nearly getting there, I think.
0:42:04 > 0:42:07Of course, the dye's adding that little bit of moisture
0:42:07 > 0:42:11that we just didn't need. So it'll either work or it won't work.
0:42:11 > 0:42:14And if it doesn't work, I have a backup plan.
0:42:14 > 0:42:15Packet.
0:42:15 > 0:42:18"For the water icing, slowly add water to 200g of icing sugar.
0:42:18 > 0:42:21"Add green food colouring until it's the colour of grass."
0:42:21 > 0:42:23Right, that's what I'm going to do now.
0:42:23 > 0:42:26I want it the colour of Shrek. Shrek's arse.
0:42:26 > 0:42:30Now this is for the fudge. This is for the creme de la creme.
0:42:30 > 0:42:33This is what's going to win it for me.
0:42:33 > 0:42:34Bit of chocolate...
0:42:37 > 0:42:38Beautiful!
0:42:38 > 0:42:42I've decided to go for some colours that look a bit more inviting to eat.
0:42:42 > 0:42:43That's why it looks pretty ice blue.
0:42:50 > 0:42:52Here we go. The moment of "aargh"!
0:42:55 > 0:42:58Oh, I'm not sure they're ready. No.
0:42:59 > 0:43:01That's how confident I am!
0:43:01 > 0:43:04Just by looking and I'm thinking, "No, that's a bit too moist."
0:43:04 > 0:43:06Don't drop it!
0:43:11 > 0:43:16Yeah, nothing's coming off the sponge, so it looks like it's done.
0:43:18 > 0:43:21What do you think to my cakes? What do you think to them in the end?
0:43:21 > 0:43:24I tell you what, I think it's really good. Shall I do the little test?
0:43:24 > 0:43:27- Go on.- It springs back!
0:43:27 > 0:43:31This is the first baking I've done. This is it coming out. Here we come.
0:43:31 > 0:43:33Oh, God! Bring it in for the real thing!
0:43:35 > 0:43:39- Ooh, ooh, oh! - Oh, that's all right!
0:43:39 > 0:43:42- You see!- That's all right, Sue!
0:43:42 > 0:43:47I'm just worried that... Now, you see? That's what you don't want.
0:43:47 > 0:43:49So some of the cake mix has come out on the thing.
0:43:49 > 0:43:52So I was right - they need a wee bit more.
0:43:52 > 0:43:56- Johnny, Johnny! Have a look! - Wow!- That's all right, isn't it?
0:43:56 > 0:43:58Oh, my God! You've done it again!
0:44:00 > 0:44:04Oh, no! Man alive. There is nothing wrong with that at all!
0:44:04 > 0:44:07They've got a bounciness and I just didn't want to overcook them.
0:44:07 > 0:44:09It's better to slightly undercook them,
0:44:09 > 0:44:12then they'll cook from the heat. But, yeah, I think they're OK.
0:44:12 > 0:44:15Oh, they look great. Oh, they're delicious.
0:44:15 > 0:44:18Hour left, bakers. That's an hour left.
0:44:18 > 0:44:22The bakers need to sculpt and decorate their cakes,
0:44:22 > 0:44:24which can be tricky when they're still warm.
0:44:26 > 0:44:29Oh, God! This is so tense.
0:44:29 > 0:44:34I'm just chopping it into an oval cricket pitch. That's nice.
0:44:42 > 0:44:44How do I get this on?!
0:44:50 > 0:44:51No!
0:44:53 > 0:44:55Oh, it's cruel. It's a cruel world.
0:44:55 > 0:44:59- Johnny's just messed up his cake. - Oh, look at this.
0:44:59 > 0:45:01That's not working for me at all.
0:45:04 > 0:45:07If Mel and I were to be in a house, which house do you think?
0:45:07 > 0:45:11Which house do you think we'd be good in? Keen, but idiotic.
0:45:11 > 0:45:14Lacking in discipline. But well-intentioned.
0:45:14 > 0:45:16- Definitely Gryffindor. - Gryffindor. OK, cool.
0:45:16 > 0:45:18How about Mary?
0:45:18 > 0:45:20Er, Ravenclaw.
0:45:20 > 0:45:23Right. And rhetorical question...
0:45:23 > 0:45:25- Paul Hollywood? - Let's put him in Slytherin!
0:45:25 > 0:45:26Definitely in Slytherin.
0:45:26 > 0:45:28At the moment, I'm attempting to carve out
0:45:28 > 0:45:31the arch in Putney Bridge.
0:45:36 > 0:45:38What I need now...
0:45:39 > 0:45:40..is to add...
0:45:42 > 0:45:45..the fudge in the middle
0:45:45 > 0:45:47and then I've got to get that on top.
0:45:49 > 0:45:51Just going to see if Johnny likes it.
0:45:54 > 0:45:56Come here. Come here right now.
0:45:56 > 0:45:59I've got nothing but love for you, my beautiful cousin. Seriously.
0:45:59 > 0:46:02OK, bakers, that's 30 minutes left. 30 minutes left.
0:46:11 > 0:46:14- Now, this has just kicked up a gear, hasn't it?- Yeah.
0:46:14 > 0:46:15Oh, this looks great.
0:46:17 > 0:46:20Happy birthday, son. You're not my father.
0:46:20 > 0:46:24Michael, who's died here? So obviously this is, this is...
0:46:24 > 0:46:27There's been a terrible accident on the cricketing pitch
0:46:27 > 0:46:28and that's a gravestone for who?
0:46:28 > 0:46:31- No, this is a scoreboard.- Is it?! - Yeah, it's going to go on the side
0:46:31 > 0:46:33- of the pitch. - I thought it was a gravestone!
0:46:33 > 0:46:35- No, this is the scoreboard. - Right, OK.
0:46:35 > 0:46:38- And the batsman's Johnny Vaughan. - How's he scored?- He's not got many.
0:46:38 > 0:46:41- No.- He's out. - Not after the biscuit round, anyway. That was a golden duck.- Yes.
0:46:48 > 0:46:51I'm making hats for the umpires. I just feel that...
0:46:53 > 0:46:55..it could be the difference between winning and losing.
0:46:58 > 0:47:00Five minutes, bakers. Five minutes remaining.
0:47:00 > 0:47:04Look at that. Look, look.
0:47:10 > 0:47:13It looks like a nine-year-old's done this.
0:47:33 > 0:47:35I'm going to make a quick seagull.
0:47:39 > 0:47:41OK, bakers, that's the end of the over. If you'd like to retire
0:47:41 > 0:47:44to the pavilion, where tea will be served.
0:47:44 > 0:47:45- Oh!- We're done!
0:48:00 > 0:48:02Michael, we start with you.
0:48:02 > 0:48:05It's all about looking at a picture or, in my case,
0:48:05 > 0:48:07looking at a cake and seeing many different things.
0:48:07 > 0:48:11You might at first see a seal bowling to a rabbit
0:48:11 > 0:48:14and then you'll just see something different every time you look at it.
0:48:14 > 0:48:17It looks like a scene from Halloween with the ghost and...
0:48:17 > 0:48:21I know the bowler looks like a seal and the batsman looks like a rabbit
0:48:21 > 0:48:23but it's actually what cricketers look like.
0:48:23 > 0:48:27The Royals - that's Her Majesty, and Prince Philip having a pint of lager.
0:48:27 > 0:48:30Here's the pint. She's in a onesie.
0:48:30 > 0:48:33And this is Johnny batting, actually, he's out for nought.
0:48:33 > 0:48:34Just be careful of the pitch.
0:48:34 > 0:48:37And also of Prince Philip, cos I think it's illegal
0:48:37 > 0:48:39to put a knife in him. I think that's treason.
0:48:39 > 0:48:42- That's all right, innit? - That's all right.
0:48:42 > 0:48:43- That's all right!- How's that!
0:48:43 > 0:48:45How's that, Sue?
0:48:45 > 0:48:48- How's that? How's that?!- Thank you.
0:48:50 > 0:48:52I do like it. I do like it.
0:48:52 > 0:48:54Go on, Mary!
0:48:54 > 0:48:58It's a sports theme, it's a great cake. The decoration's interesting.
0:48:58 > 0:48:59Michael, that chocolate cake...
0:49:01 > 0:49:02..is fantastic.
0:49:02 > 0:49:03It's fantastic.
0:49:03 > 0:49:05- Is that right?- He never says that.
0:49:05 > 0:49:08Thank you very much. Thank you.
0:49:08 > 0:49:10APPLAUSE
0:49:13 > 0:49:16The temptation is to be overly ambitious.
0:49:16 > 0:49:19It was a very, very difficult call to think of an iconic
0:49:19 > 0:49:21sporting building or arena or...
0:49:21 > 0:49:26And I think everyone was incredibly brave in what they attempted to do
0:49:26 > 0:49:28but it not an easy thing to do.
0:49:28 > 0:49:30It actually looks great.
0:49:30 > 0:49:34You have got some, a little bit of a tunnel going underneath there as well. A little bit of a bridge.
0:49:34 > 0:49:35It's a nice structure.
0:49:35 > 0:49:39- And you made your own fondant? - I made half of the fondant.
0:49:39 > 0:49:40Which half?
0:49:40 > 0:49:42SHE LAUGHS
0:49:42 > 0:49:44- These are me.- OK.- Right.
0:49:44 > 0:49:46And then I couldn't get it to be the right thingy.
0:49:46 > 0:49:50So we have got some of your home-made fondant and you're the only person
0:49:50 > 0:49:51to have made their own fondant.
0:49:51 > 0:49:53- Thank you. - The bridge now needs major repairs.
0:49:56 > 0:50:00The lemon Madeira cake - it's slightly dry.
0:50:01 > 0:50:05Slightly dry... That is a little bit too long cooking.
0:50:05 > 0:50:09But the texture when you look at it is very good. Structurally, Madeira's great for it.
0:50:09 > 0:50:12I think it was a very good choice, Madeira cake, because it gives it
0:50:12 > 0:50:17a nice solid texture that you can cut through. It is a beautiful texture.
0:50:17 > 0:50:18But it's just slightly dry.
0:50:18 > 0:50:20OK.
0:50:23 > 0:50:26How my icing turned out was not exactly how I previously planned it.
0:50:26 > 0:50:30However, still I'm pleased with it so maybe if I was to change anything
0:50:30 > 0:50:32it was to maybe do it as I planned,
0:50:32 > 0:50:34which was to cover the whole cake in one colour.
0:50:35 > 0:50:39I'm looking down on it. You've got the feeling of the boats
0:50:39 > 0:50:45and it's very clever, with the wake of the boat you've put sort of foam
0:50:45 > 0:50:48and white waves behind it. I think that's lovely
0:50:48 > 0:50:50and I think your boats are lovely.
0:50:50 > 0:50:52And is this a little seal?
0:50:52 > 0:50:54Is it an albino seal or a seagull?
0:50:54 > 0:50:55It's a giant seagull.
0:50:55 > 0:50:58How many seals do you know with wings?
0:50:58 > 0:51:00- It's been eating all the cakes. - They could be fins.
0:51:00 > 0:51:02It's the size of the boat.
0:51:02 > 0:51:03THEY LAUGH
0:51:03 > 0:51:06But it's a great-looking cake. It really is. It's effective,
0:51:06 > 0:51:09I love what you've done to the sea. I love the wake. I love the boat -
0:51:09 > 0:51:11the shapes of the boat and the piping's very neat.
0:51:11 > 0:51:13- Yeah.- Um...
0:51:13 > 0:51:15Oh!
0:51:17 > 0:51:19That is a slice and a half!
0:51:19 > 0:51:20- That's...- That's Paul's.
0:51:22 > 0:51:26And Bonnie, a good idea to have this blackcurrant jam because it gives
0:51:26 > 0:51:29a definition between the cake and the filling,
0:51:29 > 0:51:32and it's dark and it looks good in the layers.
0:51:33 > 0:51:36That's good. That is good.
0:51:36 > 0:51:38Beautifully moist.
0:51:38 > 0:51:40It's great cake. It's a lovely cake.
0:51:40 > 0:51:42The construction of the whole thing is very well done.
0:51:42 > 0:51:44I think it's neat, its tidy, good piping.
0:51:44 > 0:51:47And I think the whole thing looks very effective.
0:51:47 > 0:51:49Yeah. I think it does look a... you know,
0:51:49 > 0:51:52a nice professional-looking cake. Well done.
0:51:54 > 0:51:57My only hope, really, is that the cake is edible.
0:51:57 > 0:52:02Is that Paul and Mary both conclude, "Yes, today you've baked something
0:52:02 > 0:52:05"and it tastes pretty good." "Not bad" is good.
0:52:06 > 0:52:09- Ta-da!- It looks like Stamford Bridge, that.
0:52:09 > 0:52:11Yeah, it looks like Stamford bridge as it was in the '70s.
0:52:11 > 0:52:14It was quite like that. I tried to sort of make it look like
0:52:14 > 0:52:16a seven-year-old would make. It was the look I was going for.
0:52:16 > 0:52:19- Hmm, you've done that well. - Yeah, I really have.
0:52:19 > 0:52:20Most of it's on your hands.
0:52:20 > 0:52:23No, that's cos I killed a Smurf with my bare hands.
0:52:23 > 0:52:24What about your apron?
0:52:24 > 0:52:27Yeah. It was bit... It was a messy job. It was really satisfying.
0:52:27 > 0:52:31It's the first thing I've ever baked. It was really satisfying.
0:52:31 > 0:52:32Looks good.
0:52:32 > 0:52:35Well. I'm... I'm surprised...
0:52:35 > 0:52:36THEY LAUGH
0:52:39 > 0:52:42- I really am surprised. - Not as surprised as I am!
0:52:44 > 0:52:46Johnny...
0:52:48 > 0:52:50..that is a fantastic sponge.
0:52:50 > 0:52:54- Is it? - Yeah. Flavour, texture...
0:52:54 > 0:52:56Get in there!
0:52:56 > 0:52:59- It's great.- I love you, Paul.
0:52:59 > 0:53:02It's a good basic sponge. It's well baked.
0:53:02 > 0:53:05A tricky job when it's only just cool...
0:53:05 > 0:53:07- Yeah.- ..to make that shape.
0:53:07 > 0:53:10I do like what you've done to keep the stadium look
0:53:10 > 0:53:13for a seven-year-old, and the pitch itself is very good.
0:53:13 > 0:53:16- But the cake is the star of the show. Great cake.- Oh, man!
0:53:16 > 0:53:18- Well done.- You've done well.
0:53:18 > 0:53:19I'm going to cry. I feel really emotional!
0:53:19 > 0:53:21I'm very glad you found the oven.
0:53:21 > 0:53:25- I found the oven setting. - As soon as you took it off "grill". - Get in there. Go on!
0:53:27 > 0:53:30Mary and Paul will now decide who they will crown
0:53:30 > 0:53:32Sport Relief Star Baker.
0:53:32 > 0:53:38So if we start off with Michael's, sort of, toadstool graveyard.
0:53:38 > 0:53:41You were incredibly complimentary, the pair of you.
0:53:41 > 0:53:45It is a superb chocolate cake. It's a little bit youthful.
0:53:45 > 0:53:47- Youthful. Nice word, Mary.- Youthful.
0:53:47 > 0:53:52Give him his due - he did roll out his green grass over the side.
0:53:52 > 0:53:57There weren't... It was fairly flat, as a cricket pitch should be.
0:53:57 > 0:53:59The people were a bit rounded.
0:53:59 > 0:54:02I don't think the Queen and the Duke would be very flattered.
0:54:02 > 0:54:05But take that away - it was a great-tasting cake.
0:54:05 > 0:54:06Beautiful cake.
0:54:06 > 0:54:08Let's look next at lovely Samantha.
0:54:08 > 0:54:10Now, Samantha gave us Putney Bridge,
0:54:10 > 0:54:12which then Paul proceeded to hack at.
0:54:12 > 0:54:14You said the cake was dry, which is a shame.
0:54:14 > 0:54:17It was a real shame because the Madeira cake, which should be
0:54:17 > 0:54:21a good base, it was very dry and the moment you cut, it crumbled.
0:54:21 > 0:54:24It was cooked for too long.
0:54:24 > 0:54:27But the bridge construction was very, very good.
0:54:27 > 0:54:30She had a bit of a problem with her fondant, which is why she sort of
0:54:30 > 0:54:32fell back on the sugar paste.
0:54:32 > 0:54:36- Yeah.- But she was the only one to make fondant, which is a great plus.
0:54:36 > 0:54:39She had a go but it didn't quite work as she wished.
0:54:39 > 0:54:41And we come now to the rogue in the pack.
0:54:41 > 0:54:43Today, he's done quite well, Johnny.
0:54:43 > 0:54:48I think he has. He said he was going to give us his football pitch
0:54:48 > 0:54:52and he certainly did and his raised seating, it was pretty good.
0:54:52 > 0:54:56It's a great sponge. I mean, compared to what we had yesterday
0:54:56 > 0:54:59with the biscuits that were inedible and the tarte Tatin,
0:54:59 > 0:55:01which was last place,
0:55:01 > 0:55:03just to get something baked was a bonus but to get something baked
0:55:03 > 0:55:06to that level, I think he's done extremely well.
0:55:06 > 0:55:10Now, let me bring this little beauty in. Fondant boat on choppy sea.
0:55:10 > 0:55:11How was that for you?
0:55:11 > 0:55:16I thought the choppy sea was very good. The actual cake itself
0:55:16 > 0:55:20was very good indeed. And she's the only person to do three layers.
0:55:20 > 0:55:24You've got distinctive layers because she put the blackcurrant jam
0:55:24 > 0:55:30with the butter cream. The whole thing was very good to eat
0:55:30 > 0:55:33- and it told the story.- Yeah. - She's a good baker.
0:55:33 > 0:55:37Who do we think? Or do you have an idea who you think could win?
0:55:37 > 0:55:38I have.
0:55:38 > 0:55:42I've got two in mind, with one sort of edging it. Yeah.
0:55:42 > 0:55:46- He's doing man of mystery now. He's doing that International Man Of Mystery thing.- That's our job.
0:55:46 > 0:55:49Yes. Oh, you're doing it as well. So much narrowing of eyes here.
0:55:49 > 0:55:52It's actually chilling. Chilling...but arousing.
0:56:00 > 0:56:06Bakers, I just want to say thank you for giving us your time and your magnificent skill set,
0:56:06 > 0:56:10albeit non-baking-related, to come and be here for Sport Relief.
0:56:10 > 0:56:12I personally have seen some extraordinary things,
0:56:12 > 0:56:15I've seen grilled biscuits, I've seen seeping tarts,
0:56:15 > 0:56:19I've seen peanut-flavoured elephants and my own personal favourite,
0:56:19 > 0:56:20the Queen in a onesie.
0:56:20 > 0:56:22I won't forget that in a hurry. Neither will she.
0:56:22 > 0:56:25Look forward to seeing your head on a spike very soon, Michael.
0:56:25 > 0:56:29Now, there can only be one Star Baker
0:56:29 > 0:56:34and for this person, they didn't even need magic to get it.
0:56:34 > 0:56:37It's ten points to the house of Gryffindor and well done, Bonnie.
0:56:37 > 0:56:41Congratulations, well done. Hey, this is yours, sweet pea.
0:56:41 > 0:56:42Well done.
0:56:42 > 0:56:45This Star Baker apron - I'll wear it when I'm baking at home.
0:56:45 > 0:56:50I don't want to wash off my nice messages from Paul and Mary.
0:56:51 > 0:56:55I'm really proud of our four today. They put their minds to it,
0:56:55 > 0:56:59they enjoyed every minute and they got some very good results.
0:56:59 > 0:57:01Most of the time.
0:57:02 > 0:57:05Paul described my chocolate cake as "fantastic". I mean...
0:57:05 > 0:57:09Two days on the baking, I mean... I couldn't have asked for a better result.
0:57:11 > 0:57:14I think we've all walked away from this winners,
0:57:14 > 0:57:15because Michael Vaughan didn't win.
0:57:15 > 0:57:18We'd never have heard the end of it.
0:57:18 > 0:57:21He's got that Yorkshire thing going on as well and he's just...
0:57:21 > 0:57:23You know, he'd just have been insufferable.
0:57:26 > 0:57:29Getting to know the guys has been wonderful.
0:57:29 > 0:57:34And meeting Mary and Paul is just a bit of a thrill.
0:57:35 > 0:57:38To come in and do this for Sport Relief, fair play to them.
0:57:38 > 0:57:40They put it out there, they've done extremely well,
0:57:40 > 0:57:43I'm very proud of all of them. But anyone at home can bake.
0:57:43 > 0:57:44It's a great way of raising money.
0:57:44 > 0:57:48Whether you do a simple scone or a hugely difficult pie
0:57:48 > 0:57:52or pasty or whatever. Just get baking. Enjoy it, sell it,
0:57:52 > 0:57:54make money for Sport Relief.
0:57:54 > 0:57:57If you feel inspired to bake to raise money for Sport Relief,
0:57:57 > 0:58:00please text "BAKE" to 70005.
0:58:00 > 0:58:07Or go to bbc.co.uk/sportrelief to find out how you can get involved.
0:58:07 > 0:58:11Your donation really can help change lives. Thank you.
0:58:13 > 0:58:16On your marks, get set, b-a-ake!
0:58:16 > 0:58:19Next time, Jo Brand welcomes four more celebrities
0:58:19 > 0:58:21to the Bake Off tent...
0:58:21 > 0:58:23Whipping the cream.
0:58:23 > 0:58:25..asks them to get creative with gingerbread.
0:58:25 > 0:58:27Uncanny.
0:58:27 > 0:58:29..master banoffee pie...
0:58:30 > 0:58:31I mean, that's awful.
0:58:31 > 0:58:35..and produce some magic with a chocolate showstopper.
0:58:35 > 0:58:38This is like a cake-making masterclass.
0:58:38 > 0:58:41And Olympic gold medallist Nicola Adams will be in South Africa
0:58:41 > 0:58:44meeting more of the people whose lives have been changed
0:58:44 > 0:58:46by the money you've raised.