Episode 3 The Great Sport Relief Bake Off

Behind me in that tent are four nervous celebrities,

about to put on their aprons and go into cake battle.

Welcome to The Great Sport Relief Bake Off.

Today, four more celebrities walk into the baking ring...

-Ah!

-This looks terrible.

-God's sake.

-Chill out. It's just cooking.

..and go three rounds with judges Mary and Paul...

I don't like that.

The cake is dense.

..hoping to raise money for Sport Relief...

A-ha-ha-ha.

..and inspire you to do the same.

Sport Relief is a fantastic cause.

It's great that someone like myself who's not particularly sporty

can get involved.

To be able to support them in this way is fantastic.

I love being a part of something special

and Sport Relief is just that.

They are vying for the title of Sport Relief Star Baker.

I really don't want to mess this up.

I am not getting beaten by Michael Ball.

Just give me the prize now.

And Olympic boxer Nicola Adams will be in South Africa learning

how Sport Relief can help change young people's lives.

Today's Sport Relief bakers are...

West End star and Radio 2 DJ Michael Ball...

# Love will never, never let you be the same. #

Do you know I'm really relaxed about this whole thing?

Going on stage is so much easier than doing this.

..broadcaster and campaigner Emma Freud...

The way that you get involved in Comic Relief and fundraise is...

We didn't ask you that, Emma, but that was nicely said.

I've been working at Comic Relief for the last 25 years

so to be now baking for Sport Relief,

that's a real privilege.

..pop star and TV personality Jamelia...

# Like you must be some kind of superstar... #

Usually, my only judges are my daughters

so my lack of artistic prowess doesn't really matter yet.

But I know it's going to matter today.

..and Olympic gold medal-winning cyclist, Victoria Pendleton.

I quite enjoy baking, even if I'm not terribly good at it

so I'm quite looking forward to the competition.

How hard can it be? It's only baking.

Welcome, Sport Relief bakers to the Bake Off tent.

You first challenge is the Signature Challenge.

Mary and Paul would like you to bake a tray bake.

Now, this could be anything from a cake to a flapjack or a brownie.

They must be at least 16 identical pieces

and you can flavour them any way you like.

You've got one hour and a half.

On your marks, get set, bake!

Oh, my thing's broke.

I'm going to start off by creaming butter and sugar together.

I came in all chilled out this morning and everyone was like,

"I'm going to win this" and I was like, "Whoa,

"just chill out, it's just cooking."

Ah!

Ugh.

A recent but enthusiastic convert to baking,

Michael won an Olivier award for playing Sweeney Todd

so he's used to unusual bakes.

I want to be creative and I had a cold

so I've invented a hot toddy tray bake.

Michael's tray bake is a lemon sponge flavoured with spices

and a drizzle made from whisky, lemon, honey and ginger.

He's toping it with fondant icing and stem ginger.

Well, I think you get full marks for originality.

I've never heard of one like this, but it does sound good.

The secret, Mary, if I can give you a little tip, sweetheart...

I like to have tips.

The secret is the cloves.

-The problem is you're adding some big flavours in there.

-Yeah.

-You've got to be careful that you get the balance right.

-Yes.

But I'll tell you what, the ginger brings it all together.

Yeah.

Are you going to have any trouble with the time?

Well, probably, if we keep talking like this

but I'm enjoying myself, to be honest.

-Good luck.

-Thank you.

Victoria is a methodical baker.

She likes to follow recipes to the letter

and frequently phones her mum for baking advice.

The only tray bake that I've ever cooked before really is

a chocolate brownie and I wanted to do something a bit different

and I tried a couple of recipes out and I just really like this one

and so did my brother and sister so that was a good start.

Victoria is making Blondies - brownies made with white chocolate.

She's flavouring them with pecans and apricots soaked in orange liqueur.

How are you going to finish this off?

Drizzle it with white chocolate, but then I'm going to

toast off some pecans with some sugar and a little bit of butter

just to sort of glaze them and put them on the top individually.

The apricots, I have soaked them in a little bit of Cointreau,

just to try and give them a slightly fruitier taste.

I know that when you were cycling, you always used to try

-and get to a cafe...

-Yes.

-..for cake.

We are huge cake fans, us cyclists,

and when you're burning 3,000-plus calories a day,

you can have a couple of slices and not feel bad.

-Good luck.

-Thank you very much.

Emma's father, Sir Clement Freud, was a chef,

but he might not have approved of her attempt to candy bacon.

You know when you have a brownie and you go, "Oh, it's really nice

"but it's not quite as bacon-y as I'd hoped."

That's what I'm addressing.

-Bacon and chocolate?

-Yeah.

Really good luck with that, Emma.

EMMA CHUCKLES

Emma is also adding sour cherries

and bourbon to her chocolate brownies.

She's even cutting and decorating her tray bake

to look like bacon rashers.

-PAUL:

-You're doing bacon and chocolate?

-Someone did that on American Bake Off, you know?

-No, they didn't.

-Oh, I thought I was...

-I threw him out that week.

Jamelia loves to bake family recipes

and has brought her home-grown ingredients along with her.

I have an apple tree in my garden which has four million apples

so I thought that I would use the apples

and make a cake inspired by my favourite drink.

Jamelia's top tipple is an almond liqueur which, along with her apples,

she's using to flavour both her cake and icing.

I love being in the kitchen.

I'm a proper little housewife, no husband.

That's an appeal, for a husband.

SHE LAUGHS

These are dried sour black cherries,

simmered in bourbon to imbue them with an alcoholic tang.

It's too much apple.

What's happened here?

I've got a disaster.

It's curdled.

This looks terrible.

It went like scrambled eggs and I have no idea why.

For me, that's only good news

because I need Michael Ball to go down.

She's done something. Emma Freud's done something.

It's just really heavy.

I don't think it's going to get the rise that it should.

I'm thinking, I'm going to risk it. I haven't got time.

OK, this is going to be quite impressive.

-Wait.

-TIMER BUZZES

Oh, no!

I slightly burnt it.

Good morning, Emma. So how have you candied your bacon?

OK, it's...

-Burnt.

-Yeah.

But I think that's going to impart an interesting smokiness.

And what's inside there?

Marinated sour black cherries.

And the bacon's going to go in here as well.

It's not the cakeiest brownie, it's a little bit more fudgy.

Try it.

Mm, I love it.

Can I have some more?

MARY COUGHS

-Oh, no.

-Have you killed Mary Berry?

I'm really sorry.

That's really going to count against you, Emma.

The bakers should know exactly how long

their signature bakes need in the oven.

How long do you cook yours?

-25, 30 minutes...

-OK.

-..at 180.

Or am I?

Lovely.

Oh, no, it's not cooking.

Couple more minutes.

Oh, my God. It's all lop sided.

It's gone up one side but not the other.

How long have I got? I can't make another one.

It's the look on Mary's face that I can't...

It's that "oh."

This is disgusting and I'm so sorry for you.

I just need to leave it.

I cannot get this wrong because I can't embarrass my mum,

I can't embarrass my nan,

I can't embarrass my daughters

so it's got to go right and I think I'm going to need to leave it,

I just need to chill.

I'm going to have...a drink.

I'm just calming my nerves with a cup of coffee.

Bakers, there's 30 minutes to go.

HE SIGHS

With the tray bakes in the oven,

the bakers begin to make their toppings.

That's the consistency you're looking for, is it?

Yes, I'm also going to put a bit of condensed milk in it

because I kind of like the toffee flavour.

This might not please you very much

but I'm not very good at following recipes or sticking to the...

I'm a bit of a... I don't know.

-Free spirit.

-Winger.

-Yeah, winger, OK.

-You're a winger.

-Good luck.

-Yeah, I'm going to need it.

Good luck with the icing too.

Thank you. Oh, don't say that! I'm so scared now.

SHE LAUGHS

I'm just glazing some pecans.

It's pretty good.

What are you making?

What is this? Is that white chocolate?

It's a ganache.

You know what you're doing. Mine's just gone wrong.

-I know, it's cos you're going to lose.

-Yeah.

As the only real kind of sports person here who's won medals

at the Olympics, what would it mean to you to win something like this?

I'm just enjoying it. I'm just enjoying the process.

-Trying to... Oh.

-It does smell good.

Hopefully that's not burning. Is something burning?

It's really smelling of flame.

Oh, no, I've burnt your saucepan.

I'm so sorry.

'Needless to say, if you've got a hot pan,

'do not put it on the carpet.'

Oh!

I thought that was really clever putting it by the fire extinguisher.

I've burnt the carpet.

Look what I've done to the Bake Off tent.

Oh, it stinks.

You could use it as a cake tin.

Promise me you won't tell Mary Berry.

OK.

I think it looks OK. I hope I haven't over-baked it.

I don't really want to look inside because that's when you really know.

You've done that on purpose.

Michael's had a lot of problems with his,

but right now he seems to be cheering up a little bit.

It doesn't look very nice though, does it? That looks horrid.

Let's see, I might just put it in the thing to cool down.

Does it fit in there?

(That's annoying.)

Hers look great.

Jamelia...

Oh, you're still in the oven.

You're not going to get yours cut in time.

Shall I just take it out?

For God's sake.

I'm just going to turn it up.

I am not getting beaten by Michael bloody Ball.

No. Oh, God.

Plenty of whisky in there.

Ooh!

'Just 15 minutes to go

'and the bakers must cool their tray bakes,

'which is easier said than done.'

No, that doesn't fit.

I'm just trying to cool it down a bit on the top, just so that

when I put the chocolate on, it doesn't all just run away.

I might just take it outside for a couple of minutes.

Oh, that's a nice breeze.

That'll cool it down.

Just walk around quickly a bit.

It's still really quite hot.

Can I put this straight on the rack?

While the other bakers sprint to the finish,

Jamelia is trailing behind.

Yes, yes. Thank you.

Dear Lord, thank you.

Please, please, please, I pray.

Yes, yes, yes.

Sport Relief bakers, you have ten minutes left.

Ten minutes.

I just burnt myself.

Why's it doing that? Why is it melting?

It's too hot, isn't it?

They'll just never know.

I did realise pretty early on that I needed to put

a bit more effort into presentation.

Bakers, you've got five minutes left.

Five minutes.

Oh, why am I cutting it already? Stupid fool.

They're not cool.

Oh, this is horrible. This is horrible, I hate it.

It's not a good bake.

And it's...

JAMELIA LAUGHS

This is a shambles.

EMMA: (They're completely wet.)

Really tense actually.

Sorry, Mum. That's all I can say, is sorry, Mum.

Bakers, you've got one minute.

No!

Why didn't I do this in the first place? How stupid am I?

Oh, it looks like such a ball of...

JAMELIA CHUCKLES

Time is up, bakers. Thank you, Emma, step away.

-Michael.

-Ah!

Hi, Jamelia.

Jamelia, how did your tray bake go?

Absolutely terribly. I'm so embarrassed.

I mean, the icing still looks a bit watery.

Yeah, I know.

The inconsistency on the sizes is a bit odd,

you know, the way it's been cut.

-OK.

-Oh, no.

When you've got apple in something, and you've put quite a lot in,

-it is liable to be a little bit heavy.

-OK.

But, actually, I really like it.

The apple going into the sponge has worked.

It's kept it quite wet and you get a hint of apple coming through.

The Amaretto, I'm not getting at all.

They look awful but they actually taste really nice.

Thank you.

-I would like that warm for a pud.

-Yes.

-So don't be too sad about it.

-Yeah. Thank you.

Consistency-wise, they all look the right size, nice flat top.

Lovely bit of white chocolate and they all look quite attractive.

-I can't actually taste the orange liqueur...

-No.

..but it has softened the apricots, which is a very good thing.

-I like it.

-Feels a little bit dry.

The flavour is good, the look is good

-but it is over-baked.

-OK.

They look OK. They look interesting with the shape.

I mean, you've got huge inconsistencies with the sizes.

I'm glad they're small, they're very, very rich, because

you just couldn't take more, but it's beautifully chocolaty and dark.

-I don't know where the bacon's gone...

-Oh.

..but it's a sort of caramel-y flavour,

it is different and I like it.

I think the texture's lovely with those cherries.

Could you taste the bourbon?

Yeah, just about and I don't like too much, you see,

so, for Mary, it's not enough, but for me, it's just about right.

-I can speak for myself, you know?

-Yeah.

I thought they were lovely.

And it's a hit. Well done.

It's a hit with me.

Despite the shoes and...

Thank you.

It is a good bake, even though some of it is quite deep

and some of it's quite shallow.

You've got really evil eyes, you know that, don't you?

I mean, they're like...

-I think it's very good. I love it.

-Really?

I do and it's not too boozy.

-Before you say it's too boozy, it's not too boozy.

-No, it shouldn't be.

You don't like it, do you?

I don't like that.

I love it.

-Seriously?

-Because the flavours are coming through.

The cloves and the cinnamon, the ginger,

you had lots of, you know, there's alcohol in there as well.

But it's moist, it's a nice-tasting cake.

The only issue I have is the irregular sizes. That's all.

But it's nice. Well done.

Cheers. Thanks, guys. Thank you very much indeed.

"I don't like it, I love it."

And I just thought, "Oh, get in." It's fantastic.

Money raised by Sport Relief helps thousands of people

who live incredibly tough lives across the world.

Nicola Adams went to South Africa to see how your money's being used.

Almost a quarter of young boys in Britain want to be footballers

when they grow up,

but here in Johannesburg,

these young people just want the chance to actually grow up.

The life expectancy in South Africa is just 53 years.

This is largely because of AIDS.

Something Desiree has experienced first-hand.

Her father died due to HIV-related illness six years ago

and now her mother Priscilla is being treated for HIV.

When he come positive,

you feel like someone say, "Today, you are dying."

Yeah, yeah.

Does Desiree worry about your health and what might happen?

You can see she's very, very scared.

When I'm sick, my Des doesn't want to go and play with other children.

She will come to me every minute.

"Mama, can I help you with something?"

She knows that I'm the only one person she lives with in this world.

If I die, she has nobody in this world.

Stories like this aren't unusual.

Nearly two million children in South Africa

have lost one or both parents as a result of AIDS.

But despite its prevalence, people are scared to talk about it.

It's OK, it's all right.

South Africa has more people living with the virus

than any other country in the world.

But HIV prevention is all about education.

And that's what your donation is funding.

Sport Relief supports projects

which use football to connect with children

and educate them about the virus.

Let's say it again.

-ALL:

-HIV weakens the immune system.

There's a lot of myths that young people believe about HIV and AIDS

so what we do is

we start at the basic level of HIV knowledge,

giving kids facts about how HIV is spread,

what HIV is and kind of get rid of all the stigma and myths

that surround HIV and AIDS.

And I'm just in time to join Desiree in some football drills.

The activity that we're doing today is called Risk Field.

Now, if you touch one cone, that means you have HIV.

You and your whole team have to do star jumps, right.

HE BLOWS WHISTLE

I never touched it.

Star jumps, go.

Thanks to this project,

Desiree doesn't have to struggle with her mother's illness alone.

But with over five and a half million South Africans

already living with HIV, we need your donations.

Your money will help provide support for those living with the virus

and education to prevent it spread.

Please text BAKE to 70005 to give £5 plus your standard message charge

and £5 goes to Sport Relief.

Thank you.

Bakers, it's time for your Technical Challenge.

This is the part where you all follow the same recipe

but as yet you have no idea what it is.

So I'm going to have to ask at this point for Paul and Mary to leave

-the tent right now. Thank you very much.

-BOTH:

-Good luck.

And apart from saying "good luck",

it kind of makes a nonsense of them being here in the first place.

So...

..Paul and Mary would like you to make eight ringed iced doughnuts.

Perfect rings, deep-fried, topped with water icing.

You have two hours before your rings are judged.

On your marks, get set, bake.

Paul has given them a basic doughnut recipe

so the bakers may have to rely on their experience,

if they've got any.

It's a very short recipe.

I like big explanations.

Sugar, butter, egg.

What's a quarter of 65?

Never made a doughnut before. I've eaten one or two.

They do look beautiful.

Why did you choose doughnuts?

I think they're extremely difficult to make.

They've got to get the dough quite elastic

so you get a good consistency inside so they've got to work that dough

properly and they've got to prove it for the right amount of time,

and then finally,

they've got to fry it for at least three minutes on each side

and colour it that nice rich golden brown colour.

Just a minute, you didn't tell them three minutes.

You were being a little bit tough on them, I thought.

I'm expecting them to know what a doughnut should look like,

you know, all across the batch, all the same colour,

all the same shape, all the same size.

And it's as simple as that.

They're so light.

This is one of the first jobs I ever did in a bakery.

And I bet they weren't as good as these.

Yeah, they were.

It's telling me to throw literally everything in there

and mix it all up.

So, that's exactly what I'm doing.

Not everyone is so trusting.

It just says put everything into the bowl. I don't think it means it.

-What?

-(Nothing.)

Please tell me.

I really, really need help.

JAMELIA LAUGHS

Warm milk and yeast and sugar,

I think you have to do that bit first, so I...

SHE MOUTHS

SHE LAUGHS

Emma, can you help me, please?

No, go away and fail all by yourself!

I'm begging you, please help me.

Please! Please.

You've got eyes in your head.

Eyes. What haven't I seen? Please just help.

What's she doing to you?

OK, OK.

'The instant yeast the bakers have been given doesn't need to be

'activated before use.

'It does need to be measured though.'

It's just going to be the lot, isn't it?

Yeah, just the lot.

Just the lot.

Doesn't really look right, it looks very sticky.

I think I might have made a mistake.

The yeast in the bowl, I assumed it was one sachet

but I didn't weigh it.

I need to start again.

'The bakers should vigorously work the dough.'

Do that thing like in Ghost where you help me...

-Oh, I see.

-Like that, yeah.

This creates essential air pockets, enabling it to rise.

You imagine it's that person who wrote that particular review

that you don't like and you go,

"Oh, yeah, Frank Rich from The New York Times.

"That's what you think, is it, mate? Right. Great."

This reminds me of making fried dumplings.

You're not supposed to knead it too much

so I should just leave it to prove.

You know when you get cellulite?

It's still looking like cellulite and I think it's meant to not,

it's meant to look like Victoria's thighs, not my thighs.

I think that's what I'm after.

When the bakers are happy they've worked the dough enough,

it goes in for its first prove.

You didn't use all your yeast.

No, I weighed it out. 7mg.

OK.

Did you weigh out seven grams?

VICTORIA: That why I started again because I poured it in and...

You poured it all in?

That wasn't seven grams.

But mine weighed seven grams.

Did it?

Bakers, we're halfway through. One hour left.

My dough's proving at the moment

so I'm just zesting the lemon for the icing

because this isn't something I want to do in a real rush

cos I'll probably take some of my finger off with it.

Ah!

Ahhh...

-I just grated my finger. That's disgusting.

-EMMA: Oh, no!

-What?

-Are you all right?

Yeah, I'm fine, I'm just...

I think you have to withdraw from the competition.

Ladies and gentlemen, Jamelia. Good try though. Super.

Less painful is the icing.

All they have to do is get the consistency right.

"Tip the dough out and roll out on 1cm thick..."

Oh, dear.

The judges are looking for a uniform size and shape

so the bakers should be neat and accurate

when forming their doughnuts.

Ooh, it's not as easy as you think.

It says spin each doughnut around your index finger

to expand the holes.

I think that's what you're meant to do.

JAMELIA LAUGHS

Oh, dear, they're all laughing at me.

Mine are really rubbish.

-Have you done this bit?

-Yeah.

How did yours look?

Exactly the same as yours.

The doughnuts need to rise,

so the second prove is key to their success.

I think mine are ruined.

That's what you said about the last challenge.

"Oh, it's so terrible.

"Oh, I just threw this hot toddy tray bake together,

"I don't know whether it'll be any good or not.

"Shall, I sing to you, Mary?"

And that's what we got going on.

The bakers risk running out of time if they leave the doughnuts to prove

for too long, but risk ruining the texture if they remove them too soon.

I'm wondering if I should take them out early.

I was OK with the ballroom because it's all like really long strides.

I did terrible dancing.

I made a huge mistake of icing my cake earlier when it was hot

and I don't want to do that this time around.

She's started.

Oh, my God, she's halfway through.

They look great. They look great.

She's so sly.

How am I so sly?

You just...we're gossiping, you sneak in there, under the wire...

-We are all... We are...

-..and make a doughnut.

Who told you to put three in at a time?

Nobody told me to put three in at a time.

And excuse me, Emma, you,

you didn't want to help me at all at any point...

I helped you though.

..so skedaddle.

Does yours actually say you've done a full half an hour?

No, I haven't.

-I can't be bothered.

-So are you just panicking?

-Yeah.

The bakers need to judge by eye when the doughnuts are exactly

the right colour to indicate they're cooked through.

You wouldn't call it golden brown, you'd call it vaguely a sun tan.

It's like you've been on holiday in Scotland or something.

Mine look like onion rings.

How can I make those look attractive?

Bakers, this is your five-minute call.

Five minutes.

When completely cool or not cool at all,

put the icing on.

There are no tips. It says just lob it on.

It says something about a thick paste

but I think that's just them being cheeky and having a line with us.

When in doubt...over-ice.

That'll hide a multitude of sins.

They're a bit too hot to ice still.

Yeah, they're going to say, "Presentation - shocking."

Guys, you've got one minute.

You must put your doughnuts on the boards. You must.

You absolutely must.

This has to go on when it's hot.

That's it.

It's now time for judgment.

'Mary and Paul have no idea which batch belongs to which baker.'

Right.

-Well, come on, they've done quite well.

-Which are you going to start with?

We have got four lots of doughnuts.

We've got four lots of ring-shaped...

-THEY LAUGH

-..bakes.

Now, this one has actually got a water icing on and it hasn't

gone all the way down but it looks nice, it's got a lovely colour.

You can see the lemon in it as well.

And they're a nice even shape too, aren't they?

The texture's quite tight inside because it's been under-proved

but it does look good.

And it tastes good.

-Mm.

-First one.

When we say water icing, this is like a water icing, it's quite thin.

This is like a white paint.

Are there any extra marks for the message there?

"I love Mary."

It's dangerous because there's two of us.

They're all so deformed because the proving has gone very wrong

and the shaping has gone very wrong as well.

-And they're quite close in texture.

-Quite tight. Yeah.

And it actually tastes not bad.

It tastes good and sometimes on doughnuts,

you do get icings as thick as that.

Let's move on, now, this one's got a nice icing on it.

Hasn't gone all the way down.

The shape of them are very odd, they're quite under-proved.

Very tight to get inside.

Looks more like a bagel than a ring doughnut.

-The flavour of it's good.

-It's just it's a little bit informal.

Informal. I like that, Mary.

OK, we move on to the last one.

Again, the icing's quite thick on this one.

-Nice shape on the doughnuts though.

-And they're well risen.

The structure's a bit lighter.

-It's got a bit more air in it, this one.

-Yes, it has.

Tastes good, softer on the mouth.

Just the icing's a bit white

but if that was slackened down, that would be not a bad doughnut at all.

It's got a good texture, this one.

'Whose performance on the rings will earn them first place?'

In fourth place...

Oh, dear. Even though I wrote, "I love you, Mary"?

I know, I thought it was enchanting.

You didn't have quite enough icing to love Paul.

-No, I didn't.

-That was your fatal mistake.

-It was a little bit thick...

-Was it?

-..and the texture was a little bit close.

-Yeah.

In third place is...this one.

-Who's is this?

-Me.

Actually, they're not bad. I like the water icing on the top.

There are issues with it being quite dense inside.

It's all to do with the proving time, but not bad.

And in second place...

here.

Yes.

This had the traditional mark around the side here

and it was a lovely texture.

And, obviously, first place - this one.

-MICHAEL:

-Really pleased for you, Emma.

Well done, Emma, you've got a good water icing, good consistency

and a good colour and a good taste.

And they look real whoppers, don't they?

MICHAEL CHUCKLES

Yes. You've got nice whoppers there, Em.

I knew a doughnut icing had to be thin, whereas the other guys

clearly hadn't eaten enough to have twigged that bit.

But it isn't the winning that matters, it's the taking part.

My game plan for tomorrow is to get it done in the time frame.

As much as my ego might be bruised, I am not regretting signing up

for Sport Relief and being a part of The Great British Bake Off.

It's fantastic, I'm loving it.

I'll be back tomorrow with a smile on my face.

Our celebrity bakers warm up for their final challenge.

It's their last chance to impress Mary and Paul

and inspire you to get involved in Sport Relief.

Good morning, Sport Relief bakers.

Welcome to your Showstopper Challenge.

Mary and Paul would like you to bake a beautiful layered cake

but with a twist,

it has to be in the theme of your favourite sporting hero.

I am exempt from this.

You have three-and-a-half hours for this challenge.

On your marks, get set, bake.

Oh, no.

No, I don't...

Oh, how do these things work?

Today, I have decided not to concentrate on

what other people are doing.

Yesterday, I was so preoccupied with everybody

and I felt that that really...

It just didn't... It didn't fare well for me.

They can't just put a sponge in, a bit of butter cream

and you cut into it and go, "Well, that's boring."

If they're going to put a flavour into it, it's got to come through.

If you're going to put lime in, put lime in.

If you're going to put lemons, same thing.

The flavours have got to come through.

Is that eight or nine?

Five, six, seven, eight...nine...

The cake itself must be a really good flavour, good texture,

lovely filling, perfect icing.

I'm not asking for much.

I'm having trouble with all the electrical equipment today

but we're slowly, slowly making friends hopefully here.

WHISKER TURNS ON Oh!

Always put it down before you switch it on.

I'm making a layer cake with the theme of Chris Hoy.

He always gets really embarrassed when I say that he's my hero,

my sporting hero, but he is,

he genuinely is, and I got to train with him most of the time.

Victoria's sponge tribute to Sir Chris Hoy

has six layers to represent his six Olympic gold medals

and is flavoured with coffee, chocolate and vanilla.

She's decorating it with coffee custard butter cream

and sponge sugar.

He loves coffee, he's a really big coffee fan

so that was the overall theme

so I chose chocolate and vanilla

cos it's kind of mocha and things that go with coffee.

So I wanted the circumference of the cake

to be equal to his thigh girth,

however, I did ask him

and it was 67cm, but then I would need an inch bigger...

Well, it would be an 8.25-inch tin.

It's going to be close, but not quite.

Jamelia's cake is celebrating the Jamaican sprint team who won

gold, silver and bronze in the 2012 Olympics 200m race.

I'm not sure what Usain Bolt would think.

I'm hoping that the outcome would be something

that he and every other Jamaican would be proud of.

Jamelia's One-Two-Three coconut sponge cake will be filled with

coconut butter cream and pineapple jam and topped with fondant figures.

To make it indisputably Jamaican, she's colouring the sponges

green and black and her butter cream yellow.

So when we cut into it, we'll see the Jamaican flag?

-Exactly.

-OK, it's a nice idea.

I've got loads of fondant icing here

which I'm going to attempt to make...

make them and put them on top of the cake.

Do you realise how difficult that is?

-No, I don't.

-Good, I like that.

-I've never made anything in sugar.

-Good luck then, Jamelia.

-I'm going to need it, but thank you.

-Thank you.

-Thank you.

I'm making an homage to one of the greatest sporting heroes

this or any country has ever had.

His name was Shirley Crabtree and he was Big Daddy.

Michael is making a sponge wrestling ring filled with

orange butter cream and fruit.

He's moulding his hero Big Daddy and audience figures from sugar paste

and, like Jamelia, he's decided to colour his cakes.

I wanted to do something patriotic,

so lots of red, white and blue going on.

That's pink. This one's going to be blue any minute now.

-How do you...?

-Sorry.

-Sorry.

Should I not do that?

No, if you put that in, it could get caught up in the beater.

Why is it green?

OK, the inside of my cake is going to be pink and green.

-Have you seen your mouth?

-Your mouth has gone blue.

-Have you seen your mouth?

-Your mouth has gone completely blue.

Is there a doctor here?

Are you making it bluer?

No, I'm going to keep it green.

I literally am going to go green and...

-Right, well, shall we put this down? Cos it looks very dangerous.

-OK.

Do you remember that poster in the '70s that was on

many, many teenage boys' walls -

probably yours, definitely yours - of a girl wearing a tennis outfit

and scratching her bum and she wasn't wearing any pants?

Do you remember?

My presentation - a large tennis racket.

Emma's cake is a tribute to all things tennis

in both look and flavour,

combining layers of fruit and cream inside a giant tennis ball.

On the tennis racquet is going to be a tennis ball-shaped

rose and almond layer cake, then rose and raspberry jam,

rose-scented cream, then some raspberries,

which I'm marinating in rose liqueur, into this dome.

I remember once doing a Junior Bake Off

and someone did a full ball.

Did they do two of what I'm doing?

They did two and joined them together and they were fantastic.

And they were ten. So I'm looking forward to your half cake.

Good luck anyway, Emma.

I can see you're quite a perfectionist, aren't you?

Oh. I don't ever live up to any of my standards.

Paul Hollywood was a little bit sneery.

So I'm going for the full tennis ball.

I don't want to overcook it.

-Two pink, one green.

-Yeah.

They're meant to be red and blue.

These look awful.

I've never made a coloured cake before.

I don't know if they are supposed to be browned.

I probably left them in too long, but..

Oh, my gosh. All right.

I'm just not going to stress out.

The flavour and consistency of the fillings

are crucial to the Showstopper's success.

I'm making some coffee custard butter cream.

It's something I really remember my mum making when I was a kid.

And it was the best thing about coffee cake.

All of Emma's fillings are flavoured with rose -

A very powerful taste which requires a light touch.

That's rose liqueur. It smells like perfume.

Oh! I don't think you can really have too much of the rose liqueur.

Maybe a tiny bit of the rose syrup as well.

I get a bit carried away with the rose water and it just ends up

tasting like sick, but I'm going to be more disciplined today.

I might put a little, tiny bit of rose water.

Victoria is making her decorations with spun sugar.

She's the only baker tackling this tricky technique.

I wanted it to look like the reverse of the Olympic medal.

It was very modern and very graphic and had lots of...

It looked like spokes almost.

Sugar is melted in a pan with a little water

until it becomes a clear caramel.

Bit more. It needs a little, tiny bit more.

But it's very unstable.

No. It's gone a bit lumpy.

It's instantly turned crystallised.

Bad times.

Start again.

'The other bakers are all modelling figures for decoration.'

Is this the Big Daddy...?

-This is going to be Big Daddy's body.

-Wow.

Were you a big fan of the wrestling?

I just loved it. And the chant - "Easy! Easy!"

He got everybody going. This great big lumbering bloke going around.

And it was sort of awesome. So I'm just doing his moobs.

Do you feel you're giving some kind of subliminal message

that you're the Big Daddy of the Sport Relief Bake Off?

I'm Going to model her legs on Jamelia.

Can I help you, yes?

OK, we need two cheeks and they need to sit here.

Two cheeks. Great.

And I'm going to do the dress...

OK, this is working. I'm doing the hand.

OK, that's too high. Have you ever seen a woman naked?

No.

It's not got crystallised sugar in it.

It's kind of clear and it's getting stringier,

like, it starts to go a little bit like threads. That's a relief.

It's still on?!

I think it's just gone wrong.

Got to start again. Always go for a lucky third attempt.

Friends and family of Shirley,

I hope they realise that this is a genuine tribute.

I thought he was a phenomenal showman.

Do you not think it would be great

if you had Yohan Blake doing this beast thing and then...

Is that too much to do?

You're being far too ambitious!

I'm making an audience.

I can smell burning.

Victoria, are you burning something?

Um, yes, I just burnt some sugar.

I need to put more on and, actually,

I could do with a little bit more sugar!

We're now in the home straight. There's 30 minutes to go.

Look at these bad boys.

The layer cake should be carefully constructed

by alternating tiers of perfectly baked cakes...

I just want to get the burnt edge off.

Oh, mate!

..with smooth even fillings...

I over jelly-fied the jam.

I forgot to put the timer on when I was boiling it.

Why has that gone like that?

The butter cream seems to have gone a bit solid...

Oh, dear...

I couldn't be...happier with the way this has gone!

My cream has definitely curdled now.

And I haven't got enough time to do anything about it.

I guess it needs liquid.

I've read that, if you put it over hot water and whisk it hard,

it comes back together.

Sometimes in sport, you know, things don't go to plan

and you just have to get back on your bike and get on with it.

Oh, no. I should have put this one on the bottom... Oh, mate.

It's too much!

Before she can serve her tennis ball, Emma has to construct it.

I'm not quite sure which layers to put on.

I think I might do that, that, that and then half that.

Cut it in half.

I'm going to get this bit wrong!

The judges are expecting gold standard presentation.

Bakers, you have ten minutes left.

Oh, man.

Ridiculous. I can't do it.

-Do you reckon that will fit over that?

-No.

Possibly not.

I'm going to now fake a thing around there...

Ha-ha!

OK, what do I do? Think.

What can I do? Ribbon!

I've got ribbon.

I queried the plausibility of the little child

who made this incredible concoction in a minute and a quarter

and it turns out that he had doweling.

And I haven't got any doweling, I've got cocktail sticks,

so I'm sticking with a demi tennis ball.

Of course it's not going to stretch... Oh, you... Pah!

So far, it's Victoria 0 - spun sugar 3.

That's my fourth pan. I really don't want to mess this up.

I really need this to work.

I really, really need this to work.

Just sit down, Warren.

Oh, his head's fallen off.

I'm trying to get him to do this...

Ah, I know. Glitter. Oh, yes.

One minute. One minute to hit the finish line.

It's leaking out. I'm just going to have to use my hand.

Oh, my God.

Looking a little bit fancy, innit? A little bit profesh.

Oh, dear. It's kind of topply.

Time's up.

Step away from your sporting heroes.

Just give me the prize now.

The moobs I'm happy with. The taste is orangey.

I think you're going to be pleasantly surprised by it...

It just looks like Mr Blobby!

So did he!

And the severed heads on the floor, I think, is a nice touch.

It looks such fun, that cake, but it's got to taste good.

Yes. It's the colour I'm excited about... Oh! Hang on a minute!

Yeah!

I can taste the orange and you've got orange in the butter icing too.

The actual sponge itself is a very close texture.

The flavours actually are good.

It's just that your sponge was a slightly unusual colour

and slightly over mixed.

It's a rose and almond layer cake

to pay tribute to the lovely bare bottomed tennis girl.

I think it could have been decorated more.

It looks a good icing.

I think this is a very good model.

But I think that should be on there.

That looks pretty good.

The cake is dense because it's got such a high proportion of almonds in.

I quite like it but it's more a sort of trifle cake.

But you're getting a very almond flavour. The rose is coming through.

The cream's coming through.

So often when bakers use rose water, they use too much.

-You've got it absolutely right.

-Flavours are good.

-Well done.

They've obviously had a bit to drink, celebrating,

-leaning against the podium.

-A little bit of rum, yes.

I think it's very wise to make them lean.

To make those little slim legs stand up,

they would have toppled over.

I think the colours are great.

I mean, the icing could have been a bit smoother around the outside.

-I'll go in this way.

-I don't think you should chop his legs off.

The layers are supposed to represent the Jamaican flag.

I think they do as well.

-The cake is just a little dry.

-A little?

-But the juice of the pineapple is moistening it up.

-OK.

I like the design. I think what you've done is very tricky to do

and to actually pull it off and make a Jamaican flag with a sponge,

-however dry the cake is, I think you've done well.

-It's fun.

-That's a great bike.

-I mean, it's so difficult.

-It really does look spectacular.

-Thank you.

I think the cream, obviously you've had issues with the custard.

All we've got to do now is taste it.

It cuts through well.

Now, that does look the part, doesn't it?

All those layers, the chocolate, the coffee and the vanilla.

You were clever to make so many different flavours.

The actual cake mixtures themselves are dry,

but that butter cream with the custard,

-it's a lovely flavour and it's moistening up the layers.

-Yes.

But overall, honestly, the flavour of the cake is very, very good.

-Well done.

-Thank you. Thank you.

Bakers, well done.

The judges are now going to deliberate and come to a decision.

The ball is in the judges' court.

I think when you look at Michael, Michael's gone from near the top,

as far as I'm concerned, on his tray bake,

down to the bottom on the technical.

I mean, he put his heart and soul in that cake.

His moulding is excellent. The cake didn't taste quite as good.

They were a bit claggy, you know, they were under baked.

-What do you mean by claggy?

-Well, did you try it?

I did. It was very claggy.

Moving on to Jamelia. I did like this cake.

I did like the flavour, but all the textures were wrong.

The actual figures were so beautifully done.

When you look at Jamelia's tray bake...

It tasted all right but it was more a pudding than a cake.

And she did come third in the technical as well.

I think the flavour of Emma's cake was very, very good.

You didn't mind all the props? Wasn't that a bit gimmicky?

It is a gimmick, but it marries up with the theme of the cake,

so there is a point to this cake being in the middle of this racket.

On the technical challenge, Emma was first.

I think she did quite well as well with the signature bake.

Emma made those delicious chocolate confections.

With Victoria, I thought her blondies were a little bit dry,

but the flavours were gorgeous.

And she came second in the technical challenge,

created a very good ring doughnut.

And the flavour of that cake with the coffee is absolutely delicious.

Pity that the layers were dry and the actual butter cream had curdled.

But the bicycle was absolutely brilliant.

It's exceptional. Very tricky to do. I've never seen that on Bake Off.

So there are two at the bottom and two at the top?

I think you've got it in one.

Congratulations, bakers,

for getting through two days of this incredible baking bonanza.

But it's now time to announce the star baker.

Emma!

It really was a difficult decision

because I would say Victoria and Emma were sort of neck and neck

but, gosh, that almond cake tasted good.

There was passion, there was flavour, there was creativity

and there was fun and I think she deserved to be star baker.

This is me for the rest of my life.

This is all I'm ever going to wear.

I'm never going to bake again.

I will leave this better informed, more empowered

and more excited about baking than I was when I came in.

I'm so glad I've been a part of it.

Are you going to put the recipe on the website?

I think you should!

And this is the way that you raise money for Sport Relief -

have fun and enjoy baking.

If you would like to help children all around the world,

please text bake to 70005 to donate £5 to Sport Relief.

Or go to bbc.co.uk/sportrelief to see how you can get involved.

Your money really does make a difference. Thank you.

Next time. Four more celebrities enter the Bake Off tent,

get in a spin over pizzas...

I'm trying to burn this a bit, everyone.

..battle it out with Eccles cakes...

Nobody panic.

..and tackle a sporty showstopper.

Oh...

And Nicola Adams will be in South Africa

meeting more of the people whose lives have been changed

by the money you've raised.