0:00:02 > 0:00:04Behind me in that tent are four nervous celebrities,
0:00:04 > 0:00:06about to put on their aprons and go into cake battle.
0:00:06 > 0:00:09Welcome to The Great Sport Relief Bake Off.
0:00:09 > 0:00:13Today, four more celebrities walk into the baking ring...
0:00:13 > 0:00:15- Ah! - This looks terrible.
0:00:15 > 0:00:18- God's sake. - Chill out. It's just cooking.
0:00:18 > 0:00:21..and go three rounds with judges Mary and Paul...
0:00:21 > 0:00:23I don't like that.
0:00:23 > 0:00:24The cake is dense.
0:00:24 > 0:00:27..hoping to raise money for Sport Relief...
0:00:27 > 0:00:28A-ha-ha-ha.
0:00:28 > 0:00:30..and inspire you to do the same.
0:00:30 > 0:00:32Sport Relief is a fantastic cause.
0:00:32 > 0:00:36It's great that someone like myself who's not particularly sporty
0:00:36 > 0:00:37can get involved.
0:00:37 > 0:00:41To be able to support them in this way is fantastic.
0:00:41 > 0:00:43I love being a part of something special
0:00:43 > 0:00:45and Sport Relief is just that.
0:00:45 > 0:00:48They are vying for the title of Sport Relief Star Baker.
0:00:48 > 0:00:50I really don't want to mess this up.
0:00:50 > 0:00:52I am not getting beaten by Michael Ball.
0:00:52 > 0:00:54Just give me the prize now.
0:00:54 > 0:00:57And Olympic boxer Nicola Adams will be in South Africa learning
0:00:57 > 0:01:01how Sport Relief can help change young people's lives.
0:01:27 > 0:01:29Today's Sport Relief bakers are...
0:01:29 > 0:01:33West End star and Radio 2 DJ Michael Ball...
0:01:33 > 0:01:39# Love will never, never let you be the same. #
0:01:39 > 0:01:43Do you know I'm really relaxed about this whole thing?
0:01:43 > 0:01:46Going on stage is so much easier than doing this.
0:01:46 > 0:01:49..broadcaster and campaigner Emma Freud...
0:01:49 > 0:01:52The way that you get involved in Comic Relief and fundraise is...
0:01:52 > 0:01:56We didn't ask you that, Emma, but that was nicely said.
0:01:56 > 0:01:58I've been working at Comic Relief for the last 25 years
0:01:58 > 0:02:03so to be now baking for Sport Relief,
0:02:03 > 0:02:05that's a real privilege.
0:02:05 > 0:02:08..pop star and TV personality Jamelia...
0:02:08 > 0:02:12# Like you must be some kind of superstar... #
0:02:12 > 0:02:14Usually, my only judges are my daughters
0:02:14 > 0:02:20so my lack of artistic prowess doesn't really matter yet.
0:02:20 > 0:02:21But I know it's going to matter today.
0:02:21 > 0:02:26..and Olympic gold medal-winning cyclist, Victoria Pendleton.
0:02:29 > 0:02:33I quite enjoy baking, even if I'm not terribly good at it
0:02:33 > 0:02:35so I'm quite looking forward to the competition.
0:02:35 > 0:02:38How hard can it be? It's only baking.
0:02:40 > 0:02:42Welcome, Sport Relief bakers to the Bake Off tent.
0:02:42 > 0:02:46You first challenge is the Signature Challenge.
0:02:46 > 0:02:48Mary and Paul would like you to bake a tray bake.
0:02:48 > 0:02:52Now, this could be anything from a cake to a flapjack or a brownie.
0:02:52 > 0:02:55They must be at least 16 identical pieces
0:02:55 > 0:02:57and you can flavour them any way you like.
0:02:57 > 0:02:59You've got one hour and a half.
0:02:59 > 0:03:02On your marks, get set, bake!
0:03:09 > 0:03:12Oh, my thing's broke.
0:03:14 > 0:03:17I'm going to start off by creaming butter and sugar together.
0:03:17 > 0:03:20I came in all chilled out this morning and everyone was like,
0:03:20 > 0:03:23"I'm going to win this" and I was like, "Whoa,
0:03:23 > 0:03:25"just chill out, it's just cooking."
0:03:27 > 0:03:29Ah!
0:03:29 > 0:03:30Ugh.
0:03:37 > 0:03:40A recent but enthusiastic convert to baking,
0:03:40 > 0:03:43Michael won an Olivier award for playing Sweeney Todd
0:03:43 > 0:03:46so he's used to unusual bakes.
0:03:46 > 0:03:49I want to be creative and I had a cold
0:03:49 > 0:03:53so I've invented a hot toddy tray bake.
0:03:53 > 0:03:56Michael's tray bake is a lemon sponge flavoured with spices
0:03:56 > 0:04:00and a drizzle made from whisky, lemon, honey and ginger.
0:04:00 > 0:04:04He's toping it with fondant icing and stem ginger.
0:04:05 > 0:04:08Well, I think you get full marks for originality.
0:04:08 > 0:04:11I've never heard of one like this, but it does sound good.
0:04:11 > 0:04:15The secret, Mary, if I can give you a little tip, sweetheart...
0:04:15 > 0:04:16I like to have tips.
0:04:16 > 0:04:18The secret is the cloves.
0:04:18 > 0:04:21- The problem is you're adding some big flavours in there.- Yeah.
0:04:21 > 0:04:24- You've got to be careful that you get the balance right.- Yes.
0:04:24 > 0:04:27But I'll tell you what, the ginger brings it all together.
0:04:27 > 0:04:28Yeah.
0:04:28 > 0:04:30Are you going to have any trouble with the time?
0:04:30 > 0:04:33Well, probably, if we keep talking like this
0:04:33 > 0:04:34but I'm enjoying myself, to be honest.
0:04:34 > 0:04:36- Good luck.- Thank you.
0:04:36 > 0:04:38Victoria is a methodical baker.
0:04:38 > 0:04:41She likes to follow recipes to the letter
0:04:41 > 0:04:44and frequently phones her mum for baking advice.
0:04:44 > 0:04:46The only tray bake that I've ever cooked before really is
0:04:46 > 0:04:49a chocolate brownie and I wanted to do something a bit different
0:04:49 > 0:04:52and I tried a couple of recipes out and I just really like this one
0:04:52 > 0:04:55and so did my brother and sister so that was a good start.
0:04:55 > 0:05:00Victoria is making Blondies - brownies made with white chocolate.
0:05:00 > 0:05:04She's flavouring them with pecans and apricots soaked in orange liqueur.
0:05:04 > 0:05:06How are you going to finish this off?
0:05:06 > 0:05:08Drizzle it with white chocolate, but then I'm going to
0:05:08 > 0:05:12toast off some pecans with some sugar and a little bit of butter
0:05:12 > 0:05:15just to sort of glaze them and put them on the top individually.
0:05:15 > 0:05:19The apricots, I have soaked them in a little bit of Cointreau,
0:05:19 > 0:05:21just to try and give them a slightly fruitier taste.
0:05:21 > 0:05:24I know that when you were cycling, you always used to try
0:05:24 > 0:05:27- and get to a cafe... - Yes.- ..for cake.
0:05:27 > 0:05:29We are huge cake fans, us cyclists,
0:05:29 > 0:05:33and when you're burning 3,000-plus calories a day,
0:05:33 > 0:05:35you can have a couple of slices and not feel bad.
0:05:35 > 0:05:37- Good luck.- Thank you very much.
0:05:40 > 0:05:43Emma's father, Sir Clement Freud, was a chef,
0:05:43 > 0:05:47but he might not have approved of her attempt to candy bacon.
0:05:49 > 0:05:51You know when you have a brownie and you go, "Oh, it's really nice
0:05:51 > 0:05:54"but it's not quite as bacon-y as I'd hoped."
0:05:54 > 0:05:56That's what I'm addressing.
0:05:56 > 0:05:58- Bacon and chocolate?- Yeah.
0:05:58 > 0:05:59Really good luck with that, Emma.
0:05:59 > 0:06:01EMMA CHUCKLES
0:06:01 > 0:06:04Emma is also adding sour cherries
0:06:04 > 0:06:06and bourbon to her chocolate brownies.
0:06:06 > 0:06:08She's even cutting and decorating her tray bake
0:06:08 > 0:06:11to look like bacon rashers.
0:06:11 > 0:06:13- PAUL:- You're doing bacon and chocolate?
0:06:13 > 0:06:17- Someone did that on American Bake Off, you know?- No, they didn't.
0:06:17 > 0:06:19- Oh, I thought I was... - I threw him out that week.
0:06:24 > 0:06:27Jamelia loves to bake family recipes
0:06:27 > 0:06:30and has brought her home-grown ingredients along with her.
0:06:30 > 0:06:34I have an apple tree in my garden which has four million apples
0:06:34 > 0:06:37so I thought that I would use the apples
0:06:37 > 0:06:40and make a cake inspired by my favourite drink.
0:06:40 > 0:06:45Jamelia's top tipple is an almond liqueur which, along with her apples,
0:06:45 > 0:06:48she's using to flavour both her cake and icing.
0:06:48 > 0:06:50I love being in the kitchen.
0:06:50 > 0:06:52I'm a proper little housewife, no husband.
0:06:52 > 0:06:54That's an appeal, for a husband.
0:06:54 > 0:06:56SHE LAUGHS
0:06:57 > 0:07:00These are dried sour black cherries,
0:07:00 > 0:07:06simmered in bourbon to imbue them with an alcoholic tang.
0:07:10 > 0:07:11It's too much apple.
0:07:13 > 0:07:15What's happened here?
0:07:15 > 0:07:17I've got a disaster.
0:07:18 > 0:07:19It's curdled.
0:07:19 > 0:07:21This looks terrible.
0:07:21 > 0:07:24It went like scrambled eggs and I have no idea why.
0:07:24 > 0:07:26For me, that's only good news
0:07:26 > 0:07:28because I need Michael Ball to go down.
0:07:28 > 0:07:31She's done something. Emma Freud's done something.
0:07:31 > 0:07:33It's just really heavy.
0:07:33 > 0:07:35I don't think it's going to get the rise that it should.
0:07:35 > 0:07:38I'm thinking, I'm going to risk it. I haven't got time.
0:07:41 > 0:07:43OK, this is going to be quite impressive.
0:07:43 > 0:07:45- Wait. - TIMER BUZZES
0:07:45 > 0:07:47Oh, no!
0:07:49 > 0:07:51I slightly burnt it.
0:07:54 > 0:07:57Good morning, Emma. So how have you candied your bacon?
0:07:57 > 0:07:58OK, it's...
0:07:58 > 0:08:00- Burnt.- Yeah.
0:08:00 > 0:08:04But I think that's going to impart an interesting smokiness.
0:08:04 > 0:08:05And what's inside there?
0:08:05 > 0:08:08Marinated sour black cherries.
0:08:08 > 0:08:10And the bacon's going to go in here as well.
0:08:10 > 0:08:13It's not the cakeiest brownie, it's a little bit more fudgy.
0:08:13 > 0:08:14Try it.
0:08:15 > 0:08:17Mm, I love it.
0:08:17 > 0:08:18Can I have some more?
0:08:18 > 0:08:20MARY COUGHS
0:08:20 > 0:08:22- Oh, no. - Have you killed Mary Berry?
0:08:22 > 0:08:23I'm really sorry.
0:08:23 > 0:08:26That's really going to count against you, Emma.
0:08:32 > 0:08:35The bakers should know exactly how long
0:08:35 > 0:08:37their signature bakes need in the oven.
0:08:37 > 0:08:39How long do you cook yours?
0:08:39 > 0:08:42- 25, 30 minutes...- OK.- ..at 180.
0:08:44 > 0:08:46Or am I?
0:08:53 > 0:08:54Lovely.
0:09:05 > 0:09:08Oh, no, it's not cooking.
0:09:11 > 0:09:14Couple more minutes.
0:09:14 > 0:09:17Oh, my God. It's all lop sided.
0:09:17 > 0:09:19It's gone up one side but not the other.
0:09:19 > 0:09:22How long have I got? I can't make another one.
0:09:24 > 0:09:27It's the look on Mary's face that I can't...
0:09:27 > 0:09:29It's that "oh."
0:09:29 > 0:09:33This is disgusting and I'm so sorry for you.
0:09:35 > 0:09:37I just need to leave it.
0:09:46 > 0:09:49I cannot get this wrong because I can't embarrass my mum,
0:09:49 > 0:09:50I can't embarrass my nan,
0:09:50 > 0:09:52I can't embarrass my daughters
0:09:52 > 0:09:55so it's got to go right and I think I'm going to need to leave it,
0:09:55 > 0:09:58I just need to chill.
0:09:58 > 0:10:01I'm going to have...a drink.
0:10:07 > 0:10:10I'm just calming my nerves with a cup of coffee.
0:10:13 > 0:10:15Bakers, there's 30 minutes to go.
0:10:15 > 0:10:16HE SIGHS
0:10:19 > 0:10:21With the tray bakes in the oven,
0:10:21 > 0:10:23the bakers begin to make their toppings.
0:10:25 > 0:10:27That's the consistency you're looking for, is it?
0:10:27 > 0:10:29Yes, I'm also going to put a bit of condensed milk in it
0:10:29 > 0:10:33because I kind of like the toffee flavour.
0:10:33 > 0:10:35This might not please you very much
0:10:35 > 0:10:38but I'm not very good at following recipes or sticking to the...
0:10:38 > 0:10:41I'm a bit of a... I don't know.
0:10:41 > 0:10:42- Free spirit.- Winger.
0:10:42 > 0:10:44- Yeah, winger, OK. - You're a winger.
0:10:44 > 0:10:46- Good luck. - Yeah, I'm going to need it.
0:10:46 > 0:10:47Good luck with the icing too.
0:10:47 > 0:10:51Thank you. Oh, don't say that! I'm so scared now.
0:10:51 > 0:10:53SHE LAUGHS
0:10:55 > 0:10:58I'm just glazing some pecans.
0:10:58 > 0:10:59It's pretty good.
0:10:59 > 0:11:01What are you making?
0:11:01 > 0:11:02What is this? Is that white chocolate?
0:11:02 > 0:11:04It's a ganache.
0:11:04 > 0:11:06You know what you're doing. Mine's just gone wrong.
0:11:06 > 0:11:09- I know, it's cos you're going to lose.- Yeah.
0:11:12 > 0:11:14As the only real kind of sports person here who's won medals
0:11:14 > 0:11:17at the Olympics, what would it mean to you to win something like this?
0:11:17 > 0:11:20I'm just enjoying it. I'm just enjoying the process.
0:11:20 > 0:11:22- Trying to... Oh. - It does smell good.
0:11:22 > 0:11:24Hopefully that's not burning. Is something burning?
0:11:24 > 0:11:26It's really smelling of flame.
0:11:26 > 0:11:28Oh, no, I've burnt your saucepan.
0:11:28 > 0:11:31I'm so sorry.
0:11:31 > 0:11:34'Needless to say, if you've got a hot pan,
0:11:34 > 0:11:36'do not put it on the carpet.'
0:11:36 > 0:11:37Oh!
0:11:38 > 0:11:42I thought that was really clever putting it by the fire extinguisher.
0:11:42 > 0:11:44I've burnt the carpet.
0:11:49 > 0:11:53Look what I've done to the Bake Off tent.
0:11:53 > 0:11:54Oh, it stinks.
0:11:54 > 0:11:57You could use it as a cake tin.
0:11:57 > 0:12:00Promise me you won't tell Mary Berry.
0:12:03 > 0:12:04OK.
0:12:06 > 0:12:09I think it looks OK. I hope I haven't over-baked it.
0:12:09 > 0:12:13I don't really want to look inside because that's when you really know.
0:12:17 > 0:12:19You've done that on purpose.
0:12:19 > 0:12:21Michael's had a lot of problems with his,
0:12:21 > 0:12:24but right now he seems to be cheering up a little bit.
0:12:24 > 0:12:26It doesn't look very nice though, does it? That looks horrid.
0:12:26 > 0:12:30Let's see, I might just put it in the thing to cool down.
0:12:30 > 0:12:31Does it fit in there?
0:12:32 > 0:12:34(That's annoying.)
0:12:34 > 0:12:37Hers look great.
0:12:37 > 0:12:39Jamelia...
0:12:39 > 0:12:41Oh, you're still in the oven.
0:12:41 > 0:12:44You're not going to get yours cut in time.
0:12:46 > 0:12:48Shall I just take it out?
0:12:50 > 0:12:52For God's sake.
0:12:56 > 0:12:58I'm just going to turn it up.
0:12:58 > 0:13:02I am not getting beaten by Michael bloody Ball.
0:13:02 > 0:13:04No. Oh, God.
0:13:04 > 0:13:07Plenty of whisky in there.
0:13:10 > 0:13:12Ooh!
0:13:14 > 0:13:15'Just 15 minutes to go
0:13:15 > 0:13:18'and the bakers must cool their tray bakes,
0:13:18 > 0:13:20'which is easier said than done.'
0:13:20 > 0:13:21No, that doesn't fit.
0:13:25 > 0:13:28I'm just trying to cool it down a bit on the top, just so that
0:13:28 > 0:13:30when I put the chocolate on, it doesn't all just run away.
0:13:30 > 0:13:34I might just take it outside for a couple of minutes.
0:13:34 > 0:13:36Oh, that's a nice breeze.
0:13:36 > 0:13:37That'll cool it down.
0:13:37 > 0:13:40Just walk around quickly a bit.
0:13:41 > 0:13:43It's still really quite hot.
0:13:45 > 0:13:47Can I put this straight on the rack?
0:13:55 > 0:13:57While the other bakers sprint to the finish,
0:13:57 > 0:14:00Jamelia is trailing behind.
0:14:01 > 0:14:04Yes, yes. Thank you.
0:14:04 > 0:14:05Dear Lord, thank you.
0:14:05 > 0:14:08Please, please, please, I pray.
0:14:08 > 0:14:11Yes, yes, yes.
0:14:11 > 0:14:13Sport Relief bakers, you have ten minutes left.
0:14:13 > 0:14:15Ten minutes.
0:14:15 > 0:14:16I just burnt myself.
0:14:18 > 0:14:22Why's it doing that? Why is it melting?
0:14:22 > 0:14:24It's too hot, isn't it?
0:14:30 > 0:14:32They'll just never know.
0:14:33 > 0:14:36I did realise pretty early on that I needed to put
0:14:36 > 0:14:38a bit more effort into presentation.
0:14:38 > 0:14:42Bakers, you've got five minutes left.
0:14:42 > 0:14:43Five minutes.
0:14:45 > 0:14:48Oh, why am I cutting it already? Stupid fool.
0:14:51 > 0:14:53They're not cool.
0:14:54 > 0:14:58Oh, this is horrible. This is horrible, I hate it.
0:15:00 > 0:15:02It's not a good bake.
0:15:02 > 0:15:03And it's...
0:15:03 > 0:15:05JAMELIA LAUGHS
0:15:05 > 0:15:08This is a shambles.
0:15:08 > 0:15:10EMMA: (They're completely wet.)
0:15:10 > 0:15:13Really tense actually.
0:15:13 > 0:15:16Sorry, Mum. That's all I can say, is sorry, Mum.
0:15:16 > 0:15:18Bakers, you've got one minute.
0:15:18 > 0:15:19No!
0:15:19 > 0:15:22Why didn't I do this in the first place? How stupid am I?
0:15:24 > 0:15:26Oh, it looks like such a ball of...
0:15:29 > 0:15:32JAMELIA CHUCKLES
0:15:32 > 0:15:35Time is up, bakers. Thank you, Emma, step away.
0:15:35 > 0:15:36- Michael.- Ah!
0:15:58 > 0:15:59Hi, Jamelia.
0:15:59 > 0:16:01Jamelia, how did your tray bake go?
0:16:01 > 0:16:05Absolutely terribly. I'm so embarrassed.
0:16:05 > 0:16:07I mean, the icing still looks a bit watery.
0:16:07 > 0:16:09Yeah, I know.
0:16:09 > 0:16:11The inconsistency on the sizes is a bit odd,
0:16:11 > 0:16:13you know, the way it's been cut.
0:16:13 > 0:16:15- OK.- Oh, no.
0:16:17 > 0:16:20When you've got apple in something, and you've put quite a lot in,
0:16:20 > 0:16:23- it is liable to be a little bit heavy.- OK.
0:16:24 > 0:16:27But, actually, I really like it.
0:16:27 > 0:16:29The apple going into the sponge has worked.
0:16:29 > 0:16:32It's kept it quite wet and you get a hint of apple coming through.
0:16:32 > 0:16:34The Amaretto, I'm not getting at all.
0:16:34 > 0:16:37They look awful but they actually taste really nice.
0:16:37 > 0:16:38Thank you.
0:16:38 > 0:16:42- I would like that warm for a pud. - Yes.
0:16:42 > 0:16:45- So don't be too sad about it. - Yeah. Thank you.
0:16:51 > 0:16:55Consistency-wise, they all look the right size, nice flat top.
0:16:55 > 0:16:59Lovely bit of white chocolate and they all look quite attractive.
0:17:01 > 0:17:05- I can't actually taste the orange liqueur...- No.
0:17:05 > 0:17:09..but it has softened the apricots, which is a very good thing.
0:17:09 > 0:17:12- I like it. - Feels a little bit dry.
0:17:12 > 0:17:14The flavour is good, the look is good
0:17:14 > 0:17:16- but it is over-baked.- OK.
0:17:22 > 0:17:24They look OK. They look interesting with the shape.
0:17:24 > 0:17:28I mean, you've got huge inconsistencies with the sizes.
0:17:28 > 0:17:32I'm glad they're small, they're very, very rich, because
0:17:32 > 0:17:36you just couldn't take more, but it's beautifully chocolaty and dark.
0:17:36 > 0:17:39- I don't know where the bacon's gone...- Oh.
0:17:39 > 0:17:41..but it's a sort of caramel-y flavour,
0:17:41 > 0:17:44it is different and I like it.
0:17:44 > 0:17:47I think the texture's lovely with those cherries.
0:17:47 > 0:17:48Could you taste the bourbon?
0:17:48 > 0:17:50Yeah, just about and I don't like too much, you see,
0:17:50 > 0:17:53so, for Mary, it's not enough, but for me, it's just about right.
0:17:53 > 0:17:55- I can speak for myself, you know? - Yeah.
0:17:55 > 0:17:57I thought they were lovely.
0:17:57 > 0:17:59And it's a hit. Well done.
0:17:59 > 0:18:00It's a hit with me.
0:18:00 > 0:18:03Despite the shoes and...
0:18:03 > 0:18:04Thank you.
0:18:10 > 0:18:14It is a good bake, even though some of it is quite deep
0:18:14 > 0:18:15and some of it's quite shallow.
0:18:17 > 0:18:20You've got really evil eyes, you know that, don't you?
0:18:20 > 0:18:22I mean, they're like...
0:18:22 > 0:18:24- I think it's very good. I love it. - Really?
0:18:24 > 0:18:26I do and it's not too boozy.
0:18:26 > 0:18:30- Before you say it's too boozy, it's not too boozy.- No, it shouldn't be.
0:18:30 > 0:18:31You don't like it, do you?
0:18:31 > 0:18:33I don't like that.
0:18:33 > 0:18:34I love it.
0:18:34 > 0:18:36- Seriously?- Because the flavours are coming through.
0:18:36 > 0:18:38The cloves and the cinnamon, the ginger,
0:18:38 > 0:18:41you had lots of, you know, there's alcohol in there as well.
0:18:41 > 0:18:43But it's moist, it's a nice-tasting cake.
0:18:43 > 0:18:46The only issue I have is the irregular sizes. That's all.
0:18:46 > 0:18:47But it's nice. Well done.
0:18:47 > 0:18:50Cheers. Thanks, guys. Thank you very much indeed.
0:18:54 > 0:18:57"I don't like it, I love it."
0:18:57 > 0:19:01And I just thought, "Oh, get in." It's fantastic.
0:19:04 > 0:19:07Money raised by Sport Relief helps thousands of people
0:19:07 > 0:19:10who live incredibly tough lives across the world.
0:19:10 > 0:19:13Nicola Adams went to South Africa to see how your money's being used.
0:19:16 > 0:19:19Almost a quarter of young boys in Britain want to be footballers
0:19:19 > 0:19:21when they grow up,
0:19:21 > 0:19:23but here in Johannesburg,
0:19:23 > 0:19:26these young people just want the chance to actually grow up.
0:19:26 > 0:19:31The life expectancy in South Africa is just 53 years.
0:19:31 > 0:19:34This is largely because of AIDS.
0:19:34 > 0:19:36Something Desiree has experienced first-hand.
0:19:36 > 0:19:41Her father died due to HIV-related illness six years ago
0:19:41 > 0:19:44and now her mother Priscilla is being treated for HIV.
0:19:44 > 0:19:47When he come positive,
0:19:47 > 0:19:50you feel like someone say, "Today, you are dying."
0:19:50 > 0:19:51Yeah, yeah.
0:19:51 > 0:19:54Does Desiree worry about your health and what might happen?
0:19:54 > 0:19:57You can see she's very, very scared.
0:19:57 > 0:20:02When I'm sick, my Des doesn't want to go and play with other children.
0:20:02 > 0:20:04She will come to me every minute.
0:20:04 > 0:20:06"Mama, can I help you with something?"
0:20:06 > 0:20:10She knows that I'm the only one person she lives with in this world.
0:20:10 > 0:20:14If I die, she has nobody in this world.
0:20:16 > 0:20:18Stories like this aren't unusual.
0:20:18 > 0:20:20Nearly two million children in South Africa
0:20:20 > 0:20:24have lost one or both parents as a result of AIDS.
0:20:24 > 0:20:28But despite its prevalence, people are scared to talk about it.
0:20:51 > 0:20:53It's OK, it's all right.
0:20:56 > 0:20:59South Africa has more people living with the virus
0:20:59 > 0:21:02than any other country in the world.
0:21:02 > 0:21:06But HIV prevention is all about education.
0:21:06 > 0:21:09And that's what your donation is funding.
0:21:09 > 0:21:11Sport Relief supports projects
0:21:11 > 0:21:13which use football to connect with children
0:21:13 > 0:21:15and educate them about the virus.
0:21:15 > 0:21:17Let's say it again.
0:21:17 > 0:21:21- ALL:- HIV weakens the immune system.
0:21:21 > 0:21:25There's a lot of myths that young people believe about HIV and AIDS
0:21:25 > 0:21:26so what we do is
0:21:26 > 0:21:28we start at the basic level of HIV knowledge,
0:21:28 > 0:21:32giving kids facts about how HIV is spread,
0:21:32 > 0:21:36what HIV is and kind of get rid of all the stigma and myths
0:21:36 > 0:21:38that surround HIV and AIDS.
0:21:38 > 0:21:42And I'm just in time to join Desiree in some football drills.
0:21:42 > 0:21:45The activity that we're doing today is called Risk Field.
0:21:45 > 0:21:49Now, if you touch one cone, that means you have HIV.
0:21:49 > 0:21:52You and your whole team have to do star jumps, right.
0:21:52 > 0:21:54HE BLOWS WHISTLE
0:21:59 > 0:22:01I never touched it.
0:22:01 > 0:22:02Star jumps, go.
0:22:03 > 0:22:05Thanks to this project,
0:22:05 > 0:22:09Desiree doesn't have to struggle with her mother's illness alone.
0:22:10 > 0:22:13But with over five and a half million South Africans
0:22:13 > 0:22:17already living with HIV, we need your donations.
0:22:17 > 0:22:20Your money will help provide support for those living with the virus
0:22:20 > 0:22:23and education to prevent it spread.
0:22:23 > 0:22:29Please text BAKE to 70005 to give £5 plus your standard message charge
0:22:29 > 0:22:31and £5 goes to Sport Relief.
0:22:43 > 0:22:44Thank you.
0:22:48 > 0:22:51Bakers, it's time for your Technical Challenge.
0:22:51 > 0:22:54This is the part where you all follow the same recipe
0:22:54 > 0:22:57but as yet you have no idea what it is.
0:22:57 > 0:23:00So I'm going to have to ask at this point for Paul and Mary to leave
0:23:00 > 0:23:02- the tent right now. Thank you very much.- BOTH:- Good luck.
0:23:02 > 0:23:04And apart from saying "good luck",
0:23:04 > 0:23:07it kind of makes a nonsense of them being here in the first place.
0:23:07 > 0:23:08So...
0:23:10 > 0:23:15..Paul and Mary would like you to make eight ringed iced doughnuts.
0:23:15 > 0:23:20Perfect rings, deep-fried, topped with water icing.
0:23:20 > 0:23:23You have two hours before your rings are judged.
0:23:23 > 0:23:26On your marks, get set, bake.
0:23:31 > 0:23:34Paul has given them a basic doughnut recipe
0:23:34 > 0:23:37so the bakers may have to rely on their experience,
0:23:37 > 0:23:39if they've got any.
0:23:39 > 0:23:41It's a very short recipe.
0:23:41 > 0:23:43I like big explanations.
0:23:44 > 0:23:47Sugar, butter, egg.
0:23:47 > 0:23:50What's a quarter of 65?
0:23:50 > 0:23:53Never made a doughnut before. I've eaten one or two.
0:24:04 > 0:24:06They do look beautiful.
0:24:06 > 0:24:08Why did you choose doughnuts?
0:24:08 > 0:24:10I think they're extremely difficult to make.
0:24:10 > 0:24:12They've got to get the dough quite elastic
0:24:12 > 0:24:15so you get a good consistency inside so they've got to work that dough
0:24:15 > 0:24:18properly and they've got to prove it for the right amount of time,
0:24:18 > 0:24:19and then finally,
0:24:19 > 0:24:22they've got to fry it for at least three minutes on each side
0:24:22 > 0:24:24and colour it that nice rich golden brown colour.
0:24:24 > 0:24:27Just a minute, you didn't tell them three minutes.
0:24:27 > 0:24:29You were being a little bit tough on them, I thought.
0:24:29 > 0:24:32I'm expecting them to know what a doughnut should look like,
0:24:32 > 0:24:34you know, all across the batch, all the same colour,
0:24:34 > 0:24:37all the same shape, all the same size.
0:24:37 > 0:24:38And it's as simple as that.
0:24:41 > 0:24:43They're so light.
0:24:43 > 0:24:45This is one of the first jobs I ever did in a bakery.
0:24:45 > 0:24:47And I bet they weren't as good as these.
0:24:47 > 0:24:49Yeah, they were.
0:24:52 > 0:24:55It's telling me to throw literally everything in there
0:24:55 > 0:24:57and mix it all up.
0:24:57 > 0:25:00So, that's exactly what I'm doing.
0:25:00 > 0:25:02Not everyone is so trusting.
0:25:02 > 0:25:05It just says put everything into the bowl. I don't think it means it.
0:25:05 > 0:25:07- What?- (Nothing.)
0:25:07 > 0:25:09Please tell me.
0:25:09 > 0:25:12I really, really need help.
0:25:12 > 0:25:14JAMELIA LAUGHS
0:25:14 > 0:25:17Warm milk and yeast and sugar,
0:25:17 > 0:25:20I think you have to do that bit first, so I...
0:25:20 > 0:25:22SHE MOUTHS
0:25:22 > 0:25:25SHE LAUGHS
0:25:25 > 0:25:26Emma, can you help me, please?
0:25:26 > 0:25:30No, go away and fail all by yourself!
0:25:30 > 0:25:32I'm begging you, please help me.
0:25:32 > 0:25:33Please! Please.
0:25:33 > 0:25:35You've got eyes in your head.
0:25:35 > 0:25:38Eyes. What haven't I seen? Please just help.
0:25:38 > 0:25:40What's she doing to you?
0:25:40 > 0:25:42OK, OK.
0:25:42 > 0:25:45'The instant yeast the bakers have been given doesn't need to be
0:25:45 > 0:25:47'activated before use.
0:25:47 > 0:25:50'It does need to be measured though.'
0:25:50 > 0:25:52It's just going to be the lot, isn't it?
0:25:52 > 0:25:53Yeah, just the lot.
0:25:56 > 0:25:57Just the lot.
0:25:57 > 0:25:59Doesn't really look right, it looks very sticky.
0:25:59 > 0:26:02I think I might have made a mistake.
0:26:02 > 0:26:05The yeast in the bowl, I assumed it was one sachet
0:26:05 > 0:26:06but I didn't weigh it.
0:26:06 > 0:26:08I need to start again.
0:26:14 > 0:26:17'The bakers should vigorously work the dough.'
0:26:17 > 0:26:20Do that thing like in Ghost where you help me...
0:26:20 > 0:26:22- Oh, I see. - Like that, yeah.
0:26:22 > 0:26:26This creates essential air pockets, enabling it to rise.
0:26:26 > 0:26:30You imagine it's that person who wrote that particular review
0:26:30 > 0:26:33that you don't like and you go,
0:26:33 > 0:26:36"Oh, yeah, Frank Rich from The New York Times.
0:26:36 > 0:26:39"That's what you think, is it, mate? Right. Great."
0:26:43 > 0:26:45This reminds me of making fried dumplings.
0:26:45 > 0:26:47You're not supposed to knead it too much
0:26:47 > 0:26:50so I should just leave it to prove.
0:26:52 > 0:26:54You know when you get cellulite?
0:26:54 > 0:26:57It's still looking like cellulite and I think it's meant to not,
0:26:57 > 0:27:00it's meant to look like Victoria's thighs, not my thighs.
0:27:00 > 0:27:02I think that's what I'm after.
0:27:05 > 0:27:08When the bakers are happy they've worked the dough enough,
0:27:08 > 0:27:10it goes in for its first prove.
0:27:13 > 0:27:16You didn't use all your yeast.
0:27:16 > 0:27:19No, I weighed it out. 7mg.
0:27:19 > 0:27:20OK.
0:27:20 > 0:27:22Did you weigh out seven grams?
0:27:22 > 0:27:24VICTORIA: That why I started again because I poured it in and...
0:27:24 > 0:27:25You poured it all in?
0:27:25 > 0:27:27That wasn't seven grams.
0:27:27 > 0:27:29But mine weighed seven grams.
0:27:30 > 0:27:32Did it?
0:27:39 > 0:27:42Bakers, we're halfway through. One hour left.
0:27:45 > 0:27:46My dough's proving at the moment
0:27:46 > 0:27:49so I'm just zesting the lemon for the icing
0:27:49 > 0:27:52because this isn't something I want to do in a real rush
0:27:52 > 0:27:55cos I'll probably take some of my finger off with it.
0:27:58 > 0:28:00Ah!
0:28:00 > 0:28:02Ahhh...
0:28:02 > 0:28:05- I just grated my finger. That's disgusting.- EMMA: Oh, no!
0:28:05 > 0:28:06- What?- Are you all right?
0:28:06 > 0:28:08Yeah, I'm fine, I'm just...
0:28:08 > 0:28:11I think you have to withdraw from the competition.
0:28:11 > 0:28:15Ladies and gentlemen, Jamelia. Good try though. Super.
0:28:18 > 0:28:20Less painful is the icing.
0:28:20 > 0:28:23All they have to do is get the consistency right.
0:28:29 > 0:28:35"Tip the dough out and roll out on 1cm thick..."
0:28:37 > 0:28:38Oh, dear.
0:28:38 > 0:28:41The judges are looking for a uniform size and shape
0:28:41 > 0:28:43so the bakers should be neat and accurate
0:28:43 > 0:28:45when forming their doughnuts.
0:28:45 > 0:28:48Ooh, it's not as easy as you think.
0:28:48 > 0:28:50It says spin each doughnut around your index finger
0:28:50 > 0:28:52to expand the holes.
0:28:52 > 0:28:54I think that's what you're meant to do.
0:28:54 > 0:28:55JAMELIA LAUGHS
0:28:55 > 0:28:58Oh, dear, they're all laughing at me.
0:28:58 > 0:29:01Mine are really rubbish.
0:29:01 > 0:29:03- Have you done this bit? - Yeah.
0:29:03 > 0:29:06How did yours look?
0:29:06 > 0:29:08Exactly the same as yours.
0:29:11 > 0:29:13The doughnuts need to rise,
0:29:13 > 0:29:16so the second prove is key to their success.
0:29:19 > 0:29:21I think mine are ruined.
0:29:21 > 0:29:23That's what you said about the last challenge.
0:29:23 > 0:29:25"Oh, it's so terrible.
0:29:25 > 0:29:28"Oh, I just threw this hot toddy tray bake together,
0:29:28 > 0:29:31"I don't know whether it'll be any good or not.
0:29:31 > 0:29:33"Shall, I sing to you, Mary?"
0:29:35 > 0:29:37And that's what we got going on.
0:29:41 > 0:29:45The bakers risk running out of time if they leave the doughnuts to prove
0:29:45 > 0:29:50for too long, but risk ruining the texture if they remove them too soon.
0:29:51 > 0:29:55I'm wondering if I should take them out early.
0:30:00 > 0:30:04I was OK with the ballroom because it's all like really long strides.
0:30:04 > 0:30:05I did terrible dancing.
0:30:05 > 0:30:09I made a huge mistake of icing my cake earlier when it was hot
0:30:09 > 0:30:11and I don't want to do that this time around.
0:30:11 > 0:30:13She's started.
0:30:16 > 0:30:18Oh, my God, she's halfway through.
0:30:18 > 0:30:21They look great. They look great.
0:30:21 > 0:30:22She's so sly.
0:30:22 > 0:30:24How am I so sly?
0:30:24 > 0:30:28You just...we're gossiping, you sneak in there, under the wire...
0:30:28 > 0:30:31- We are all... We are... - ..and make a doughnut.
0:30:31 > 0:30:32Who told you to put three in at a time?
0:30:32 > 0:30:34Nobody told me to put three in at a time.
0:30:34 > 0:30:36And excuse me, Emma, you,
0:30:36 > 0:30:38you didn't want to help me at all at any point...
0:30:38 > 0:30:40I helped you though.
0:30:40 > 0:30:41..so skedaddle.
0:30:45 > 0:30:48Does yours actually say you've done a full half an hour?
0:30:48 > 0:30:49No, I haven't.
0:30:49 > 0:30:52- I can't be bothered. - So are you just panicking?- Yeah.
0:30:52 > 0:30:55The bakers need to judge by eye when the doughnuts are exactly
0:30:55 > 0:30:58the right colour to indicate they're cooked through.
0:30:58 > 0:31:02You wouldn't call it golden brown, you'd call it vaguely a sun tan.
0:31:02 > 0:31:05It's like you've been on holiday in Scotland or something.
0:31:05 > 0:31:08Mine look like onion rings.
0:31:08 > 0:31:10How can I make those look attractive?
0:31:10 > 0:31:12Bakers, this is your five-minute call.
0:31:12 > 0:31:13Five minutes.
0:31:17 > 0:31:20When completely cool or not cool at all,
0:31:20 > 0:31:23put the icing on.
0:31:23 > 0:31:27There are no tips. It says just lob it on.
0:31:27 > 0:31:29It says something about a thick paste
0:31:29 > 0:31:32but I think that's just them being cheeky and having a line with us.
0:31:32 > 0:31:36When in doubt...over-ice.
0:31:36 > 0:31:38That'll hide a multitude of sins.
0:31:38 > 0:31:40They're a bit too hot to ice still.
0:31:40 > 0:31:43Yeah, they're going to say, "Presentation - shocking."
0:31:45 > 0:31:46Guys, you've got one minute.
0:31:46 > 0:31:50You must put your doughnuts on the boards. You must.
0:31:50 > 0:31:51You absolutely must.
0:31:54 > 0:31:56This has to go on when it's hot.
0:32:01 > 0:32:02That's it.
0:32:02 > 0:32:04It's now time for judgment.
0:32:13 > 0:32:18'Mary and Paul have no idea which batch belongs to which baker.'
0:32:19 > 0:32:20Right.
0:32:22 > 0:32:25- Well, come on, they've done quite well.- Which are you going to start with?
0:32:25 > 0:32:27We have got four lots of doughnuts.
0:32:27 > 0:32:30We've got four lots of ring-shaped...
0:32:30 > 0:32:33- THEY LAUGH - ..bakes.
0:32:33 > 0:32:36Now, this one has actually got a water icing on and it hasn't
0:32:36 > 0:32:39gone all the way down but it looks nice, it's got a lovely colour.
0:32:39 > 0:32:41You can see the lemon in it as well.
0:32:41 > 0:32:44And they're a nice even shape too, aren't they?
0:32:44 > 0:32:47The texture's quite tight inside because it's been under-proved
0:32:47 > 0:32:50but it does look good.
0:32:51 > 0:32:53And it tastes good.
0:32:53 > 0:32:55- Mm. - First one.
0:32:55 > 0:33:00When we say water icing, this is like a water icing, it's quite thin.
0:33:00 > 0:33:02This is like a white paint.
0:33:02 > 0:33:04Are there any extra marks for the message there?
0:33:04 > 0:33:05"I love Mary."
0:33:05 > 0:33:07It's dangerous because there's two of us.
0:33:07 > 0:33:11They're all so deformed because the proving has gone very wrong
0:33:11 > 0:33:14and the shaping has gone very wrong as well.
0:33:14 > 0:33:16- And they're quite close in texture. - Quite tight. Yeah.
0:33:18 > 0:33:20And it actually tastes not bad.
0:33:20 > 0:33:22It tastes good and sometimes on doughnuts,
0:33:22 > 0:33:25you do get icings as thick as that.
0:33:25 > 0:33:27Let's move on, now, this one's got a nice icing on it.
0:33:27 > 0:33:29Hasn't gone all the way down.
0:33:29 > 0:33:33The shape of them are very odd, they're quite under-proved.
0:33:33 > 0:33:34Very tight to get inside.
0:33:34 > 0:33:37Looks more like a bagel than a ring doughnut.
0:33:37 > 0:33:40- The flavour of it's good. - It's just it's a little bit informal.
0:33:40 > 0:33:42Informal. I like that, Mary.
0:33:42 > 0:33:43OK, we move on to the last one.
0:33:43 > 0:33:45Again, the icing's quite thick on this one.
0:33:45 > 0:33:48- Nice shape on the doughnuts though. - And they're well risen.
0:33:48 > 0:33:50The structure's a bit lighter.
0:33:50 > 0:33:52- It's got a bit more air in it, this one.- Yes, it has.
0:33:52 > 0:33:54Tastes good, softer on the mouth.
0:33:54 > 0:33:56Just the icing's a bit white
0:33:56 > 0:33:59but if that was slackened down, that would be not a bad doughnut at all.
0:33:59 > 0:34:01It's got a good texture, this one.
0:34:01 > 0:34:04'Whose performance on the rings will earn them first place?'
0:34:07 > 0:34:10In fourth place...
0:34:10 > 0:34:13Oh, dear. Even though I wrote, "I love you, Mary"?
0:34:13 > 0:34:15I know, I thought it was enchanting.
0:34:15 > 0:34:17You didn't have quite enough icing to love Paul.
0:34:17 > 0:34:20- No, I didn't. - That was your fatal mistake.
0:34:20 > 0:34:22- It was a little bit thick... - Was it?
0:34:22 > 0:34:25- ..and the texture was a little bit close.- Yeah.
0:34:25 > 0:34:28In third place is...this one.
0:34:28 > 0:34:30- Who's is this?- Me.
0:34:30 > 0:34:34Actually, they're not bad. I like the water icing on the top.
0:34:34 > 0:34:37There are issues with it being quite dense inside.
0:34:37 > 0:34:39It's all to do with the proving time, but not bad.
0:34:39 > 0:34:42And in second place...
0:34:42 > 0:34:44here.
0:34:44 > 0:34:45Yes.
0:34:45 > 0:34:49This had the traditional mark around the side here
0:34:49 > 0:34:51and it was a lovely texture.
0:34:51 > 0:34:54And, obviously, first place - this one.
0:34:57 > 0:34:59- MICHAEL:- Really pleased for you, Emma.
0:34:59 > 0:35:03Well done, Emma, you've got a good water icing, good consistency
0:35:03 > 0:35:05and a good colour and a good taste.
0:35:05 > 0:35:08And they look real whoppers, don't they?
0:35:08 > 0:35:09MICHAEL CHUCKLES
0:35:09 > 0:35:12Yes. You've got nice whoppers there, Em.
0:35:16 > 0:35:21I knew a doughnut icing had to be thin, whereas the other guys
0:35:21 > 0:35:23clearly hadn't eaten enough to have twigged that bit.
0:35:23 > 0:35:28But it isn't the winning that matters, it's the taking part.
0:35:28 > 0:35:32My game plan for tomorrow is to get it done in the time frame.
0:35:32 > 0:35:36As much as my ego might be bruised, I am not regretting signing up
0:35:36 > 0:35:40for Sport Relief and being a part of The Great British Bake Off.
0:35:40 > 0:35:42It's fantastic, I'm loving it.
0:35:42 > 0:35:46I'll be back tomorrow with a smile on my face.
0:35:54 > 0:35:57Our celebrity bakers warm up for their final challenge.
0:35:57 > 0:36:00It's their last chance to impress Mary and Paul
0:36:00 > 0:36:03and inspire you to get involved in Sport Relief.
0:36:06 > 0:36:07Good morning, Sport Relief bakers.
0:36:07 > 0:36:10Welcome to your Showstopper Challenge.
0:36:10 > 0:36:14Mary and Paul would like you to bake a beautiful layered cake
0:36:14 > 0:36:15but with a twist,
0:36:15 > 0:36:18it has to be in the theme of your favourite sporting hero.
0:36:18 > 0:36:21I am exempt from this.
0:36:21 > 0:36:23You have three-and-a-half hours for this challenge.
0:36:23 > 0:36:26On your marks, get set, bake.
0:36:26 > 0:36:29Oh, no.
0:36:31 > 0:36:33No, I don't...
0:36:33 > 0:36:35Oh, how do these things work?
0:36:37 > 0:36:40Today, I have decided not to concentrate on
0:36:40 > 0:36:41what other people are doing.
0:36:41 > 0:36:44Yesterday, I was so preoccupied with everybody
0:36:44 > 0:36:46and I felt that that really...
0:36:46 > 0:36:49It just didn't... It didn't fare well for me.
0:36:54 > 0:36:56They can't just put a sponge in, a bit of butter cream
0:36:56 > 0:36:58and you cut into it and go, "Well, that's boring."
0:36:58 > 0:37:01If they're going to put a flavour into it, it's got to come through.
0:37:01 > 0:37:03If you're going to put lime in, put lime in.
0:37:03 > 0:37:05If you're going to put lemons, same thing.
0:37:05 > 0:37:07The flavours have got to come through.
0:37:08 > 0:37:10Is that eight or nine?
0:37:10 > 0:37:15Five, six, seven, eight...nine...
0:37:16 > 0:37:20The cake itself must be a really good flavour, good texture,
0:37:20 > 0:37:23lovely filling, perfect icing.
0:37:23 > 0:37:25I'm not asking for much.
0:37:28 > 0:37:31I'm having trouble with all the electrical equipment today
0:37:31 > 0:37:37but we're slowly, slowly making friends hopefully here.
0:37:37 > 0:37:39WHISKER TURNS ON Oh!
0:37:39 > 0:37:42Always put it down before you switch it on.
0:37:43 > 0:37:46I'm making a layer cake with the theme of Chris Hoy.
0:37:46 > 0:37:48He always gets really embarrassed when I say that he's my hero,
0:37:48 > 0:37:50my sporting hero, but he is,
0:37:50 > 0:37:53he genuinely is, and I got to train with him most of the time.
0:37:53 > 0:37:55Victoria's sponge tribute to Sir Chris Hoy
0:37:55 > 0:38:00has six layers to represent his six Olympic gold medals
0:38:00 > 0:38:03and is flavoured with coffee, chocolate and vanilla.
0:38:03 > 0:38:05She's decorating it with coffee custard butter cream
0:38:05 > 0:38:07and sponge sugar.
0:38:07 > 0:38:09He loves coffee, he's a really big coffee fan
0:38:09 > 0:38:10so that was the overall theme
0:38:10 > 0:38:12so I chose chocolate and vanilla
0:38:12 > 0:38:14cos it's kind of mocha and things that go with coffee.
0:38:14 > 0:38:16So I wanted the circumference of the cake
0:38:16 > 0:38:18to be equal to his thigh girth,
0:38:18 > 0:38:20however, I did ask him
0:38:20 > 0:38:23and it was 67cm, but then I would need an inch bigger...
0:38:23 > 0:38:26Well, it would be an 8.25-inch tin.
0:38:26 > 0:38:28It's going to be close, but not quite.
0:38:30 > 0:38:33Jamelia's cake is celebrating the Jamaican sprint team who won
0:38:33 > 0:38:37gold, silver and bronze in the 2012 Olympics 200m race.
0:38:37 > 0:38:40I'm not sure what Usain Bolt would think.
0:38:40 > 0:38:43I'm hoping that the outcome would be something
0:38:43 > 0:38:46that he and every other Jamaican would be proud of.
0:38:47 > 0:38:50Jamelia's One-Two-Three coconut sponge cake will be filled with
0:38:50 > 0:38:55coconut butter cream and pineapple jam and topped with fondant figures.
0:38:55 > 0:38:58To make it indisputably Jamaican, she's colouring the sponges
0:38:58 > 0:39:01green and black and her butter cream yellow.
0:39:01 > 0:39:03So when we cut into it, we'll see the Jamaican flag?
0:39:03 > 0:39:06- Exactly. - OK, it's a nice idea.
0:39:06 > 0:39:08I've got loads of fondant icing here
0:39:08 > 0:39:11which I'm going to attempt to make...
0:39:11 > 0:39:15make them and put them on top of the cake.
0:39:15 > 0:39:17Do you realise how difficult that is?
0:39:17 > 0:39:19- No, I don't.- Good, I like that. - I've never made anything in sugar.
0:39:19 > 0:39:22- Good luck then, Jamelia. - I'm going to need it, but thank you.
0:39:22 > 0:39:24- Thank you.- Thank you.
0:39:27 > 0:39:32I'm making an homage to one of the greatest sporting heroes
0:39:32 > 0:39:35this or any country has ever had.
0:39:36 > 0:39:41His name was Shirley Crabtree and he was Big Daddy.
0:39:41 > 0:39:44Michael is making a sponge wrestling ring filled with
0:39:44 > 0:39:46orange butter cream and fruit.
0:39:46 > 0:39:51He's moulding his hero Big Daddy and audience figures from sugar paste
0:39:51 > 0:39:55and, like Jamelia, he's decided to colour his cakes.
0:39:55 > 0:39:57I wanted to do something patriotic,
0:39:57 > 0:39:59so lots of red, white and blue going on.
0:39:59 > 0:40:03That's pink. This one's going to be blue any minute now.
0:40:04 > 0:40:06- How do you...?- Sorry.- Sorry.
0:40:06 > 0:40:08Should I not do that?
0:40:08 > 0:40:12No, if you put that in, it could get caught up in the beater.
0:40:12 > 0:40:13Why is it green?
0:40:13 > 0:40:16OK, the inside of my cake is going to be pink and green.
0:40:16 > 0:40:18- Have you seen your mouth? - Your mouth has gone blue.
0:40:18 > 0:40:21- Have you seen your mouth? - Your mouth has gone completely blue.
0:40:21 > 0:40:23Is there a doctor here?
0:40:23 > 0:40:25Are you making it bluer?
0:40:25 > 0:40:26No, I'm going to keep it green.
0:40:26 > 0:40:28I literally am going to go green and...
0:40:28 > 0:40:32- Right, well, shall we put this down? Cos it looks very dangerous.- OK.
0:40:34 > 0:40:37Do you remember that poster in the '70s that was on
0:40:37 > 0:40:39many, many teenage boys' walls -
0:40:39 > 0:40:45probably yours, definitely yours - of a girl wearing a tennis outfit
0:40:45 > 0:40:49and scratching her bum and she wasn't wearing any pants?
0:40:49 > 0:40:50Do you remember?
0:40:50 > 0:40:54My presentation - a large tennis racket.
0:40:56 > 0:40:59Emma's cake is a tribute to all things tennis
0:40:59 > 0:41:01in both look and flavour,
0:41:01 > 0:41:06combining layers of fruit and cream inside a giant tennis ball.
0:41:06 > 0:41:10On the tennis racquet is going to be a tennis ball-shaped
0:41:10 > 0:41:14rose and almond layer cake, then rose and raspberry jam,
0:41:14 > 0:41:18rose-scented cream, then some raspberries,
0:41:18 > 0:41:22which I'm marinating in rose liqueur, into this dome.
0:41:22 > 0:41:24I remember once doing a Junior Bake Off
0:41:24 > 0:41:26and someone did a full ball.
0:41:26 > 0:41:27Did they do two of what I'm doing?
0:41:27 > 0:41:30They did two and joined them together and they were fantastic.
0:41:30 > 0:41:33And they were ten. So I'm looking forward to your half cake.
0:41:33 > 0:41:34Good luck anyway, Emma.
0:41:37 > 0:41:40I can see you're quite a perfectionist, aren't you?
0:41:40 > 0:41:45Oh. I don't ever live up to any of my standards.
0:41:47 > 0:41:51Paul Hollywood was a little bit sneery.
0:41:51 > 0:41:53So I'm going for the full tennis ball.
0:42:15 > 0:42:18I don't want to overcook it.
0:42:21 > 0:42:23- Two pink, one green.- Yeah.
0:42:23 > 0:42:25They're meant to be red and blue.
0:42:31 > 0:42:32These look awful.
0:42:32 > 0:42:34I've never made a coloured cake before.
0:42:34 > 0:42:37I don't know if they are supposed to be browned.
0:42:37 > 0:42:39I probably left them in too long, but..
0:42:39 > 0:42:41Oh, my gosh. All right.
0:42:41 > 0:42:43I'm just not going to stress out.
0:42:46 > 0:42:49The flavour and consistency of the fillings
0:42:49 > 0:42:52are crucial to the Showstopper's success.
0:42:52 > 0:42:55I'm making some coffee custard butter cream.
0:42:55 > 0:42:58It's something I really remember my mum making when I was a kid.
0:42:58 > 0:43:01And it was the best thing about coffee cake.
0:43:03 > 0:43:06All of Emma's fillings are flavoured with rose -
0:43:06 > 0:43:09A very powerful taste which requires a light touch.
0:43:12 > 0:43:16That's rose liqueur. It smells like perfume.
0:43:17 > 0:43:22Oh! I don't think you can really have too much of the rose liqueur.
0:43:22 > 0:43:24Maybe a tiny bit of the rose syrup as well.
0:43:24 > 0:43:29I get a bit carried away with the rose water and it just ends up
0:43:29 > 0:43:33tasting like sick, but I'm going to be more disciplined today.
0:43:33 > 0:43:35I might put a little, tiny bit of rose water.
0:43:41 > 0:43:44Victoria is making her decorations with spun sugar.
0:43:44 > 0:43:47She's the only baker tackling this tricky technique.
0:43:47 > 0:43:51I wanted it to look like the reverse of the Olympic medal.
0:43:51 > 0:43:54It was very modern and very graphic and had lots of...
0:43:54 > 0:43:55It looked like spokes almost.
0:43:55 > 0:43:57Sugar is melted in a pan with a little water
0:43:57 > 0:44:00until it becomes a clear caramel.
0:44:00 > 0:44:02Bit more. It needs a little, tiny bit more.
0:44:02 > 0:44:05But it's very unstable.
0:44:05 > 0:44:07No. It's gone a bit lumpy.
0:44:08 > 0:44:11It's instantly turned crystallised.
0:44:11 > 0:44:12Bad times.
0:44:15 > 0:44:16Start again.
0:44:21 > 0:44:24'The other bakers are all modelling figures for decoration.'
0:44:24 > 0:44:25Is this the Big Daddy...?
0:44:25 > 0:44:27- This is going to be Big Daddy's body.- Wow.
0:44:27 > 0:44:29Were you a big fan of the wrestling?
0:44:29 > 0:44:32I just loved it. And the chant - "Easy! Easy!"
0:44:32 > 0:44:36He got everybody going. This great big lumbering bloke going around.
0:44:36 > 0:44:39And it was sort of awesome. So I'm just doing his moobs.
0:44:39 > 0:44:42Do you feel you're giving some kind of subliminal message
0:44:42 > 0:44:45that you're the Big Daddy of the Sport Relief Bake Off?
0:44:50 > 0:44:54I'm Going to model her legs on Jamelia.
0:44:55 > 0:44:57Can I help you, yes?
0:44:57 > 0:45:00OK, we need two cheeks and they need to sit here.
0:45:00 > 0:45:02Two cheeks. Great.
0:45:02 > 0:45:04And I'm going to do the dress...
0:45:04 > 0:45:06OK, this is working. I'm doing the hand.
0:45:06 > 0:45:09OK, that's too high. Have you ever seen a woman naked?
0:45:09 > 0:45:11No.
0:45:15 > 0:45:19It's not got crystallised sugar in it.
0:45:19 > 0:45:22It's kind of clear and it's getting stringier,
0:45:22 > 0:45:25like, it starts to go a little bit like threads. That's a relief.
0:45:33 > 0:45:34It's still on?!
0:45:36 > 0:45:38I think it's just gone wrong.
0:45:38 > 0:45:42Got to start again. Always go for a lucky third attempt.
0:45:49 > 0:45:51Friends and family of Shirley,
0:45:51 > 0:45:53I hope they realise that this is a genuine tribute.
0:45:53 > 0:45:56I thought he was a phenomenal showman.
0:45:58 > 0:46:00Do you not think it would be great
0:46:00 > 0:46:03if you had Yohan Blake doing this beast thing and then...
0:46:04 > 0:46:06Is that too much to do?
0:46:06 > 0:46:08You're being far too ambitious!
0:46:13 > 0:46:14I'm making an audience.
0:46:18 > 0:46:19I can smell burning.
0:46:22 > 0:46:24Victoria, are you burning something?
0:46:24 > 0:46:27Um, yes, I just burnt some sugar.
0:46:28 > 0:46:30I need to put more on and, actually,
0:46:30 > 0:46:32I could do with a little bit more sugar!
0:46:35 > 0:46:38We're now in the home straight. There's 30 minutes to go.
0:46:41 > 0:46:43Look at these bad boys.
0:46:43 > 0:46:45The layer cake should be carefully constructed
0:46:45 > 0:46:50by alternating tiers of perfectly baked cakes...
0:46:50 > 0:46:52I just want to get the burnt edge off.
0:46:53 > 0:46:54Oh, mate!
0:46:54 > 0:46:57..with smooth even fillings...
0:46:57 > 0:46:59I over jelly-fied the jam.
0:46:59 > 0:47:02I forgot to put the timer on when I was boiling it.
0:47:02 > 0:47:04Why has that gone like that?
0:47:04 > 0:47:07The butter cream seems to have gone a bit solid...
0:47:11 > 0:47:12Oh, dear...
0:47:15 > 0:47:20I couldn't be...happier with the way this has gone!
0:47:23 > 0:47:25My cream has definitely curdled now.
0:47:27 > 0:47:30And I haven't got enough time to do anything about it.
0:47:32 > 0:47:34I guess it needs liquid.
0:47:40 > 0:47:44I've read that, if you put it over hot water and whisk it hard,
0:47:44 > 0:47:45it comes back together.
0:47:47 > 0:47:50Sometimes in sport, you know, things don't go to plan
0:47:50 > 0:47:53and you just have to get back on your bike and get on with it.
0:48:01 > 0:48:05Oh, no. I should have put this one on the bottom... Oh, mate.
0:48:09 > 0:48:10It's too much!
0:48:13 > 0:48:16Before she can serve her tennis ball, Emma has to construct it.
0:48:18 > 0:48:22I'm not quite sure which layers to put on.
0:48:22 > 0:48:27I think I might do that, that, that and then half that.
0:48:28 > 0:48:30Cut it in half.
0:48:33 > 0:48:34I'm going to get this bit wrong!
0:48:37 > 0:48:40The judges are expecting gold standard presentation.
0:49:01 > 0:49:04Bakers, you have ten minutes left.
0:49:04 > 0:49:05Oh, man.
0:49:05 > 0:49:07Ridiculous. I can't do it.
0:49:07 > 0:49:09- Do you reckon that will fit over that?- No.
0:49:12 > 0:49:14Possibly not.
0:49:14 > 0:49:17I'm going to now fake a thing around there...
0:49:23 > 0:49:25Ha-ha!
0:49:25 > 0:49:27OK, what do I do? Think.
0:49:28 > 0:49:30What can I do? Ribbon!
0:49:30 > 0:49:31I've got ribbon.
0:49:35 > 0:49:40I queried the plausibility of the little child
0:49:40 > 0:49:46who made this incredible concoction in a minute and a quarter
0:49:46 > 0:49:48and it turns out that he had doweling.
0:49:50 > 0:49:53And I haven't got any doweling, I've got cocktail sticks,
0:49:53 > 0:49:56so I'm sticking with a demi tennis ball.
0:50:02 > 0:50:09Of course it's not going to stretch... Oh, you... Pah!
0:50:09 > 0:50:12So far, it's Victoria 0 - spun sugar 3.
0:50:13 > 0:50:16That's my fourth pan. I really don't want to mess this up.
0:50:18 > 0:50:19I really need this to work.
0:50:19 > 0:50:21I really, really need this to work.
0:50:21 > 0:50:23Just sit down, Warren.
0:50:23 > 0:50:24Oh, his head's fallen off.
0:50:29 > 0:50:31I'm trying to get him to do this...
0:50:42 > 0:50:46Ah, I know. Glitter. Oh, yes.
0:50:49 > 0:50:52One minute. One minute to hit the finish line.
0:50:56 > 0:51:00It's leaking out. I'm just going to have to use my hand.
0:51:00 > 0:51:01Oh, my God.
0:51:05 > 0:51:08Looking a little bit fancy, innit? A little bit profesh.
0:51:12 > 0:51:14Oh, dear. It's kind of topply.
0:51:18 > 0:51:20Time's up.
0:51:20 > 0:51:22Step away from your sporting heroes.
0:51:24 > 0:51:25Just give me the prize now.
0:51:56 > 0:51:59The moobs I'm happy with. The taste is orangey.
0:51:59 > 0:52:05I think you're going to be pleasantly surprised by it...
0:52:05 > 0:52:07It just looks like Mr Blobby!
0:52:07 > 0:52:08So did he!
0:52:08 > 0:52:12And the severed heads on the floor, I think, is a nice touch.
0:52:12 > 0:52:16It looks such fun, that cake, but it's got to taste good.
0:52:16 > 0:52:22Yes. It's the colour I'm excited about... Oh! Hang on a minute!
0:52:24 > 0:52:26Yeah!
0:52:26 > 0:52:30I can taste the orange and you've got orange in the butter icing too.
0:52:30 > 0:52:34The actual sponge itself is a very close texture.
0:52:34 > 0:52:35The flavours actually are good.
0:52:35 > 0:52:39It's just that your sponge was a slightly unusual colour
0:52:39 > 0:52:40and slightly over mixed.
0:52:48 > 0:52:50It's a rose and almond layer cake
0:52:50 > 0:52:55to pay tribute to the lovely bare bottomed tennis girl.
0:52:55 > 0:52:57I think it could have been decorated more.
0:52:58 > 0:53:00It looks a good icing.
0:53:00 > 0:53:02I think this is a very good model.
0:53:02 > 0:53:04But I think that should be on there.
0:53:08 > 0:53:10That looks pretty good.
0:53:14 > 0:53:19The cake is dense because it's got such a high proportion of almonds in.
0:53:19 > 0:53:24I quite like it but it's more a sort of trifle cake.
0:53:24 > 0:53:28But you're getting a very almond flavour. The rose is coming through.
0:53:28 > 0:53:29The cream's coming through.
0:53:29 > 0:53:32So often when bakers use rose water, they use too much.
0:53:32 > 0:53:36- You've got it absolutely right. - Flavours are good.- Well done.
0:53:42 > 0:53:45They've obviously had a bit to drink, celebrating,
0:53:45 > 0:53:47- leaning against the podium. - A little bit of rum, yes.
0:53:47 > 0:53:49I think it's very wise to make them lean.
0:53:49 > 0:53:51To make those little slim legs stand up,
0:53:51 > 0:53:53they would have toppled over.
0:53:53 > 0:53:54I think the colours are great.
0:53:54 > 0:53:58I mean, the icing could have been a bit smoother around the outside.
0:53:58 > 0:54:01- I'll go in this way.- I don't think you should chop his legs off.
0:54:02 > 0:54:04The layers are supposed to represent the Jamaican flag.
0:54:04 > 0:54:06I think they do as well.
0:54:08 > 0:54:10- The cake is just a little dry. - A little?
0:54:10 > 0:54:15- But the juice of the pineapple is moistening it up.- OK.
0:54:15 > 0:54:17I like the design. I think what you've done is very tricky to do
0:54:17 > 0:54:21and to actually pull it off and make a Jamaican flag with a sponge,
0:54:21 > 0:54:25- however dry the cake is, I think you've done well.- It's fun.
0:54:30 > 0:54:32- That's a great bike. - I mean, it's so difficult.
0:54:32 > 0:54:36- It really does look spectacular. - Thank you.
0:54:36 > 0:54:39I think the cream, obviously you've had issues with the custard.
0:54:39 > 0:54:40All we've got to do now is taste it.
0:54:42 > 0:54:43It cuts through well.
0:54:45 > 0:54:47Now, that does look the part, doesn't it?
0:54:47 > 0:54:51All those layers, the chocolate, the coffee and the vanilla.
0:54:51 > 0:54:55You were clever to make so many different flavours.
0:54:59 > 0:55:03The actual cake mixtures themselves are dry,
0:55:03 > 0:55:06but that butter cream with the custard,
0:55:06 > 0:55:09- it's a lovely flavour and it's moistening up the layers.- Yes.
0:55:09 > 0:55:13But overall, honestly, the flavour of the cake is very, very good.
0:55:13 > 0:55:14- Well done.- Thank you. Thank you.
0:55:14 > 0:55:16Bakers, well done.
0:55:16 > 0:55:19The judges are now going to deliberate and come to a decision.
0:55:20 > 0:55:22The ball is in the judges' court.
0:55:26 > 0:55:29I think when you look at Michael, Michael's gone from near the top,
0:55:29 > 0:55:31as far as I'm concerned, on his tray bake,
0:55:31 > 0:55:33down to the bottom on the technical.
0:55:33 > 0:55:36I mean, he put his heart and soul in that cake.
0:55:36 > 0:55:40His moulding is excellent. The cake didn't taste quite as good.
0:55:40 > 0:55:42They were a bit claggy, you know, they were under baked.
0:55:42 > 0:55:44- What do you mean by claggy? - Well, did you try it?
0:55:44 > 0:55:46I did. It was very claggy.
0:55:48 > 0:55:51Moving on to Jamelia. I did like this cake.
0:55:51 > 0:55:54I did like the flavour, but all the textures were wrong.
0:55:54 > 0:55:56The actual figures were so beautifully done.
0:55:56 > 0:55:58When you look at Jamelia's tray bake...
0:55:58 > 0:56:01It tasted all right but it was more a pudding than a cake.
0:56:01 > 0:56:03And she did come third in the technical as well.
0:56:03 > 0:56:06I think the flavour of Emma's cake was very, very good.
0:56:06 > 0:56:09You didn't mind all the props? Wasn't that a bit gimmicky?
0:56:09 > 0:56:11It is a gimmick, but it marries up with the theme of the cake,
0:56:11 > 0:56:15so there is a point to this cake being in the middle of this racket.
0:56:15 > 0:56:17On the technical challenge, Emma was first.
0:56:17 > 0:56:20I think she did quite well as well with the signature bake.
0:56:20 > 0:56:24Emma made those delicious chocolate confections.
0:56:24 > 0:56:27With Victoria, I thought her blondies were a little bit dry,
0:56:27 > 0:56:28but the flavours were gorgeous.
0:56:28 > 0:56:30And she came second in the technical challenge,
0:56:30 > 0:56:32created a very good ring doughnut.
0:56:32 > 0:56:36And the flavour of that cake with the coffee is absolutely delicious.
0:56:36 > 0:56:40Pity that the layers were dry and the actual butter cream had curdled.
0:56:40 > 0:56:43But the bicycle was absolutely brilliant.
0:56:43 > 0:56:47It's exceptional. Very tricky to do. I've never seen that on Bake Off.
0:56:47 > 0:56:49So there are two at the bottom and two at the top?
0:56:49 > 0:56:50I think you've got it in one.
0:57:00 > 0:57:02Congratulations, bakers,
0:57:02 > 0:57:05for getting through two days of this incredible baking bonanza.
0:57:05 > 0:57:10But it's now time to announce the star baker.
0:57:18 > 0:57:20Emma!
0:57:24 > 0:57:26It really was a difficult decision
0:57:26 > 0:57:30because I would say Victoria and Emma were sort of neck and neck
0:57:30 > 0:57:33but, gosh, that almond cake tasted good.
0:57:33 > 0:57:35There was passion, there was flavour, there was creativity
0:57:35 > 0:57:39and there was fun and I think she deserved to be star baker.
0:57:39 > 0:57:41This is me for the rest of my life.
0:57:41 > 0:57:43This is all I'm ever going to wear.
0:57:45 > 0:57:46I'm never going to bake again.
0:57:48 > 0:57:51I will leave this better informed, more empowered
0:57:51 > 0:57:55and more excited about baking than I was when I came in.
0:57:55 > 0:57:56I'm so glad I've been a part of it.
0:57:56 > 0:57:59Are you going to put the recipe on the website?
0:57:59 > 0:58:00I think you should!
0:58:01 > 0:58:04And this is the way that you raise money for Sport Relief -
0:58:04 > 0:58:06have fun and enjoy baking.
0:58:08 > 0:58:11If you would like to help children all around the world,
0:58:11 > 0:58:16please text bake to 70005 to donate £5 to Sport Relief.
0:58:16 > 0:58:22Or go to bbc.co.uk/sportrelief to see how you can get involved.
0:58:22 > 0:58:25Your money really does make a difference. Thank you.
0:58:28 > 0:58:32Next time. Four more celebrities enter the Bake Off tent,
0:58:32 > 0:58:34get in a spin over pizzas...
0:58:34 > 0:58:37I'm trying to burn this a bit, everyone.
0:58:37 > 0:58:39..battle it out with Eccles cakes...
0:58:39 > 0:58:40Nobody panic.
0:58:40 > 0:58:42..and tackle a sporty showstopper.
0:58:42 > 0:58:44Oh...
0:58:44 > 0:58:46And Nicola Adams will be in South Africa
0:58:46 > 0:58:49meeting more of the people whose lives have been changed
0:58:49 > 0:58:51by the money you've raised.