0:00:02 > 0:00:03Time to don pinnies and turn up the heat
0:00:03 > 0:00:05on four celebrities ready to do baking battle.
0:00:05 > 0:00:07They will face three challenges, two judges,
0:00:07 > 0:00:10in the hopes of one of them becoming our Star Baker
0:00:10 > 0:00:12and winning the prestigious Apron of Glory.
0:00:12 > 0:00:16It can only be The Great Sport Relief Bake Off.
0:00:16 > 0:00:20Today, four more celebrity bakers walk on to the Bake Off court.
0:00:20 > 0:00:21Oh, no!
0:00:21 > 0:00:23Ah, ah!
0:00:23 > 0:00:25Nobody panic!
0:00:25 > 0:00:27And serve three sets against judges Mary and Paul...
0:00:27 > 0:00:29Just trying to get some moisture in my mouth
0:00:29 > 0:00:31so I could try and dissolve the cake.
0:00:31 > 0:00:33..hoping to raise money for Sport Relief.
0:00:33 > 0:00:35Sugar plum fairies!
0:00:35 > 0:00:36Showstopper!
0:00:36 > 0:00:39And inspire you to do the same...
0:00:39 > 0:00:42If you're thinking of getting involved with Sport Relief,
0:00:42 > 0:00:43don't think any more, just do it.
0:00:43 > 0:00:46It's a cliche to say, "I see where the money goes,"
0:00:46 > 0:00:49but I have seen where the money goes and I know it makes a difference.
0:00:49 > 0:00:51..while vying for the title of Sport Relief Star Baker.
0:00:51 > 0:00:53Haw-haw-haw-haw!
0:00:53 > 0:00:55I've never felt more stupid!
0:00:55 > 0:00:57Oh, no!
0:00:57 > 0:00:58SHE LAUGHS
0:00:58 > 0:01:02And Olympic champion Nicola Adams will be in South Africa...
0:01:02 > 0:01:04It's a really tough life for a 14-year-old.
0:01:04 > 0:01:07..exploring how the money donated really can change lives.
0:01:33 > 0:01:38Today's four Sport Relief bakers entering the Bake Off tent are
0:01:38 > 0:01:40actress and comedienne Doon Mackichan.
0:01:40 > 0:01:42SHE STAMPS HER FEET RHYTHMICALLY
0:01:42 > 0:01:44Ole! Oh-oh!
0:01:44 > 0:01:46SHE LAUGHS I love Spain.
0:01:46 > 0:01:48Every time I practised, which is the last two days,
0:01:48 > 0:01:51I left something crucial out.
0:01:51 > 0:01:55So I need to concentrate, and not be yakking and showing off.
0:01:56 > 0:01:59Singer and one-fifth of girl band The Saturdays, Rochelle Humes.
0:01:59 > 0:02:02# Watcha doin' to my head?
0:02:02 > 0:02:03# Na, na, na, na, na, na
0:02:03 > 0:02:06# Should be here with me instead
0:02:06 > 0:02:07# Na, na, na, na. #
0:02:07 > 0:02:10I'm used to performing in front of thousands of people,
0:02:10 > 0:02:11but not baking,
0:02:11 > 0:02:15so I think I'm definitely more nervous than I would be
0:02:15 > 0:02:17performing the O2 Arena, for sure.
0:02:17 > 0:02:22Ex-Blue Peter presenter and Sport Relief stalwart, Helen Skelton.
0:02:22 > 0:02:26I'll be walking, kite-skiing and, in a world first,
0:02:26 > 0:02:29trying to cycle part of my route to the Pole.
0:02:29 > 0:02:32I've been involved with Sport Relief for quite a few years.
0:02:32 > 0:02:35This is completely different,
0:02:35 > 0:02:38and I know people will think, oh, this is going to be miles easier.
0:02:38 > 0:02:40I actually have to be good at this, don't I?
0:02:40 > 0:02:43And impressionist and comedian Alistair McGowan.
0:02:43 > 0:02:44- Ouch! - SHE BURSTS OUT LAUGHING
0:02:44 > 0:02:46I am Alistair McGowan, the man who brought you
0:02:46 > 0:02:48- HE IMITATES: - David Beckham,
0:02:48 > 0:02:50Michael Parkinson,
0:02:50 > 0:02:51- Dot Cotton. - LAUGHTER
0:02:52 > 0:02:53I'm really excited about it.
0:02:53 > 0:02:56And looking forward to meeting Mary Berry, Queen Mary.
0:02:56 > 0:02:58It's like meeting the Queen, isn't it?
0:03:00 > 0:03:03Hello, Sport Relief bakers, and welcome to the Bake Off tent.
0:03:03 > 0:03:05Now, as usual we'll begin with the Signature Challenge,
0:03:05 > 0:03:10and Paul and Mary would like you to make today...pizza.
0:03:10 > 0:03:12It should be enough to feed a family.
0:03:12 > 0:03:14You can have whatever toppings you like.
0:03:14 > 0:03:15The only stipulation we would make is that
0:03:15 > 0:03:18you do not phone somebody up and have it delivered to the tent.
0:03:18 > 0:03:23You have two hours, so on your marks, get set, bake!
0:03:28 > 0:03:32Pizza has been a popular fast food for thousands of years.
0:03:32 > 0:03:34Archaeologists found evidence in the ruins of Pompeii
0:03:34 > 0:03:37that pizzas were made before 79AD.
0:03:37 > 0:03:42I want to see something with a beautiful, crisp base
0:03:42 > 0:03:44with a lot of topping.
0:03:44 > 0:03:47They may not have the greatest skills,
0:03:47 > 0:03:50but I want them to show us just what they can do.
0:03:50 > 0:03:53My son, who's 11, makes the best pizza in the world.
0:03:53 > 0:03:55If they can't make a pizza, they're in serious trouble.
0:03:56 > 0:03:59I mean, is that a well?
0:03:59 > 0:04:01It is today. Right.
0:04:03 > 0:04:06So, put the easybake yeast in,
0:04:06 > 0:04:09that's 7g. Some honey.
0:04:10 > 0:04:12Adding honey is like adding sugar.
0:04:12 > 0:04:16It activates the yeast, and speeds up the proving process.
0:04:16 > 0:04:19Now. Now, God, you see, it's going to turn into dough
0:04:19 > 0:04:23which is just the miracle of cooking, isn't it?
0:04:23 > 0:04:25Doon describes herself as a non-baker
0:04:25 > 0:04:28who relies on cake mixes when baking with her children.
0:04:28 > 0:04:31A big fan of chilli and garlic, she's putting five cloves
0:04:31 > 0:04:36into the tomato sauce on her anchovy and black olive pizza.
0:04:36 > 0:04:38Am I doing this right, this kneading thing?
0:04:38 > 0:04:41- The way that you're kneading is not a problem...- OK.
0:04:41 > 0:04:44The only issue is the amount of flour you're putting on the bench.
0:04:44 > 0:04:48- Oh! Oh, too much.- That flour goes in to the dough and becomes too tight.
0:04:48 > 0:04:51When I got it out it, was quite sticky, so I was a bit panicky.
0:04:51 > 0:04:54- You've got to work through that. - Do I need to add any more water,
0:04:54 > 0:04:56- or am I going to dry it out? - Too late.- Too late!
0:04:56 > 0:04:59Do I carry on with this kneading for much longer?
0:04:59 > 0:05:02Even when you're kneading, you're being needy!
0:05:02 > 0:05:04THEY CHUCKLE
0:05:04 > 0:05:08Right, 200ml.
0:05:08 > 0:05:11Rochelle discovered her love of baking while she was pregnant.
0:05:11 > 0:05:15She regularly tries her cakes on husband Marvin and her band mates.
0:05:15 > 0:05:19I am adding in beer, hoping that it's going to taste nice.
0:05:19 > 0:05:23The beer in Rochelle's dough should add flavour to her pizza base
0:05:23 > 0:05:25which she's topping with a Caribbean-influenced
0:05:25 > 0:05:28spicy tomato and jerk seasoning sauce.
0:05:28 > 0:05:30This is my father-in-law's recipe.
0:05:30 > 0:05:34I've got plantain, I've got peppers.
0:05:34 > 0:05:36Pineapple that I'm going to caramelise.
0:05:36 > 0:05:40What I'm just wondering... Why?
0:05:40 > 0:05:42- Are you worried it's all a bit busy? - It could be.
0:05:42 > 0:05:44- It could be.- Could be.
0:05:44 > 0:05:47- Be interesting to see what comes through. Good luck.- OK, thank you.
0:05:47 > 0:05:50- Are you taking my beer? - Take it with you.- Feel free!
0:05:50 > 0:05:53- HE IMITATES MARY BERRY: - Now the dough is ready,
0:05:53 > 0:05:55I'm going to put it in a proving drawer.
0:05:55 > 0:05:59the thing about a proving drawer is it can improve or it can approve.
0:05:59 > 0:06:04It's also, of course, the proof of whether your dough is right.
0:06:04 > 0:06:07And then, so, 40 minutes.
0:06:10 > 0:06:14- SHE EXHALES - OK, now, it's the tomato sauce time.
0:06:16 > 0:06:18So, for the base, I'm thinking tomatoes, bit of garlic,
0:06:18 > 0:06:20might put some oregano in there.
0:06:20 > 0:06:22Then I'm going to put some onion in.
0:06:30 > 0:06:33This is a jerk paste, a jerk seasoning.
0:06:33 > 0:06:35This should make it a little bit hot.
0:06:35 > 0:06:37I'm not going to blow their heads off.
0:06:41 > 0:06:44Oh! It's really spicy. Oh, no.
0:06:44 > 0:06:46That's not good. Maybe I should add some sugar.
0:06:46 > 0:06:49Oh, no, I've started talking to myself.
0:06:50 > 0:06:54I don't want it to perish, the basil. It's probably nearly ready.
0:06:57 > 0:06:59Mm. That's really good.
0:06:59 > 0:07:01Pesto time.
0:07:03 > 0:07:05Instead of cooking a tomato sauce,
0:07:05 > 0:07:08Alistair's making a traditional pesto with pine nuts, Parmesan,
0:07:08 > 0:07:10olive oil and basil.
0:07:10 > 0:07:13It just says one bunch of basil.
0:07:14 > 0:07:17So, what's a bunch? Is that a bunch? Is that a bunch?
0:07:17 > 0:07:20Everyone has a different idea of what a bunch is.
0:07:20 > 0:07:24Alistair enjoys cooking, particularly making cakes.
0:07:24 > 0:07:28His Prima Pizza, so-called because it's the first one he's ever made,
0:07:28 > 0:07:31is inspired by ingredients he uses in his favourite pasta sauce,
0:07:31 > 0:07:34Stilton, walnuts and peas.
0:07:34 > 0:07:37- Are you making a savoury one? - Yes, but I'm adding apple to it
0:07:37 > 0:07:41- because I'm using Stilton. - A little twist.
0:07:41 > 0:07:43I'm aware Stilton can be quite salty
0:07:43 > 0:07:47so I'm trying to balance that with the sweetness of the fruit.
0:07:47 > 0:07:49- What base are you using? - The base is just plain base.
0:07:49 > 0:07:51You're the only person, by the way, in your book,
0:07:51 > 0:07:53who says you may not need all the water.
0:07:53 > 0:07:57- You just slipped in the fact that you've got his book.- Yes.
0:07:57 > 0:07:59It's currying favour with the judge.
0:07:59 > 0:08:02I said to Paul, "My favourite chef at the moment is Nigel Slater,
0:08:02 > 0:08:04"I do a lot of Nigel Slater recipes."
0:08:04 > 0:08:06And he sort of looked aghast, and said,
0:08:06 > 0:08:07- HE IMITATES: - "Read that, lad,
0:08:07 > 0:08:11"that'll teach you all you need to know. Take that away. Read that."
0:08:16 > 0:08:19I've never heard of plantain on a pizza before, but I love plantain.
0:08:19 > 0:08:21I'm plantain's number one supporter.
0:08:21 > 0:08:23So, it's going on my pizza.
0:08:23 > 0:08:26And it wouldn't be a Caribbean pizza without plantain, so.
0:08:28 > 0:08:32- Ah, nice!- Yeah. Have you tried it before?- Yeah.
0:08:32 > 0:08:35They're more, like, potatoey than banana, aren't they?
0:08:35 > 0:08:39Like a potatoey banana, if there is such a thing!
0:08:39 > 0:08:40I'll try pulsing. Oh!
0:08:41 > 0:08:43MACHINE WHIRRS
0:08:43 > 0:08:46Ooh, they're nice. They're nice. You don't want too many.
0:08:46 > 0:08:50That is going to swim all the way onto my pizza.
0:08:50 > 0:08:52OK, good.
0:08:55 > 0:08:58I am making, I'm sort of making it up as I go along.
0:08:58 > 0:09:00I like chicken and I like fruit,
0:09:00 > 0:09:02so I'm putting chicken and fruit on a pizza.
0:09:02 > 0:09:05Despite her experience in the Blue Peter kitchen,
0:09:05 > 0:09:07Helen considers herself a novice cook
0:09:07 > 0:09:09with little patience for following recipes.
0:09:09 > 0:09:12She's creating four small pizzas
0:09:12 > 0:09:15using an unconventional mixture of toppings.
0:09:15 > 0:09:18So you're putting halloumi, chicken and pomegranate on top of the pizza?
0:09:18 > 0:09:22- With a wholemeal base?- But you put pineapple on a pizza, don't you?
0:09:22 > 0:09:25- What does a pomegranate bring that...?- A bit of colour.
0:09:25 > 0:09:27- Colour?- Yes.- OK.
0:09:27 > 0:09:30A similar colour to tomato!
0:09:30 > 0:09:32I can see an onion and some garlic here,
0:09:32 > 0:09:34and that will cheer it up no end.
0:09:34 > 0:09:35Thank you.
0:09:35 > 0:09:39And then you're going to put slices of halloumi, or will you crumble it?
0:09:39 > 0:09:41- I'm going to put slices. - Slices of halloumi?
0:09:41 > 0:09:43No, I'll crumble it. The way you reacted...
0:09:43 > 0:09:46You're really frightening the life out of her.
0:09:46 > 0:09:48- Just do it, and we'll see how it goes.- Thank you.
0:09:48 > 0:09:51- Never had a pizza like this before. I hope it works out.- Thank you.
0:09:56 > 0:09:59Wow! That's definitely bigger.
0:09:59 > 0:10:01Let's hope it's proved itself.
0:10:02 > 0:10:05- It's not quite double the size, is it?- I wouldn't say that.
0:10:05 > 0:10:07Unless you had a very small amount, definitely not doubled.
0:10:07 > 0:10:09No, it's not doubled in size.
0:10:12 > 0:10:16Apparently, this is called knocking it back, a bit like a pint of lager.
0:10:16 > 0:10:18You've got to knock it back.
0:10:19 > 0:10:22They said a family-sized pizza.
0:10:22 > 0:10:24If their family eats anything like my family,
0:10:24 > 0:10:27then it needs to be quite big.
0:10:27 > 0:10:30I think this is stretchy enough.
0:10:30 > 0:10:32It's stretching off the table!
0:10:32 > 0:10:34Let's do what they do in the restaurants.
0:10:48 > 0:10:50Come on, now, this time.
0:10:50 > 0:10:52Off we go, whoa, yes!
0:10:52 > 0:10:54How do they do that?
0:10:54 > 0:10:56Still won't stretch.
0:10:57 > 0:10:59Come on, stretch.
0:11:03 > 0:11:06I'm going to give up on that.
0:11:10 > 0:11:12I'm trying to do a love heart.
0:11:18 > 0:11:21Does that look like two boobs?
0:11:34 > 0:11:36This is all getting a little bit tense.
0:11:38 > 0:11:42The base is a big problem. There's not enough air in it.
0:11:42 > 0:11:45But I've got to go now, otherwise I'm not going to get any pizza made.
0:11:45 > 0:11:48But I just want it to be good, and it's not going to be good.
0:11:50 > 0:11:57See, what's not good is this air bubble is creating a bad aesthetic.
0:12:03 > 0:12:04Here goes the mozzarella.
0:12:14 > 0:12:16Do you feel there's going to be enough here to feed a family?
0:12:16 > 0:12:20Er, well, there's only me and my husband and a five-month-old,
0:12:20 > 0:12:22so, my family, yes. I've based it on that.
0:12:29 > 0:12:33We're all going to be surprised how popular pomegranate is on a pizza.
0:12:36 > 0:12:40# O mio babbino caro
0:12:40 > 0:12:47# Mi piace, e bello, bello! #
0:12:47 > 0:12:49Right, now I'm putting them in the oven.
0:12:56 > 0:12:57OK.
0:13:08 > 0:13:11Keep an eye on it. That's what the glass door's for.
0:13:11 > 0:13:13OK, yes.
0:13:13 > 0:13:14Oh, my goodness.
0:13:17 > 0:13:19Ten minutes? Not ten minutes.
0:13:22 > 0:13:24It's not a family size.
0:13:24 > 0:13:27I think that crust is going to be too thick and dry.
0:13:27 > 0:13:30I've got to say I'm a little disappointed.
0:13:30 > 0:13:33I am praying!
0:13:33 > 0:13:35That's what it looks like, and that's what I'm doing.
0:13:35 > 0:13:37Praying for a miracle
0:13:37 > 0:13:42Five, four, three, two, one, go!
0:13:45 > 0:13:47Oh, my good Lord!
0:13:47 > 0:13:50It's done, it's done! How do you get it out?
0:13:50 > 0:13:53Whoa. It's amazing how much this dough rises.
0:13:54 > 0:13:58Oh, no! That dough is not cooked.
0:13:58 > 0:14:00OK, come on, pizzas.
0:14:02 > 0:14:04It's a bit small.
0:14:04 > 0:14:06It's a bit small, it's not big enough.
0:14:09 > 0:14:12SHE GASPS
0:14:12 > 0:14:14It's good. It's good.
0:14:23 > 0:14:26I'm quite happy with that. Mm!
0:14:26 > 0:14:28- You got yours out, you two?- Mm.
0:14:28 > 0:14:29One minute. You have one minute.
0:14:35 > 0:14:38I'm going to take it out at the last second.
0:14:38 > 0:14:39It's ruddy good.
0:14:41 > 0:14:43A bottle of rioja, please.
0:14:44 > 0:14:46Ow!
0:14:46 > 0:14:49Argh, that's really hot!
0:14:49 > 0:14:50Helen, do you want this?
0:14:50 > 0:14:52Oh, yes. Thanks, love.
0:14:54 > 0:14:55Oh, no.
0:15:03 > 0:15:05Time is up. Step away from your pizzas.
0:15:05 > 0:15:07I've not finished.
0:15:07 > 0:15:09Alistair McGowan, stop doing things.
0:15:09 > 0:15:12- Oi! Blue Peter!- What? - Stick it on your counter top.
0:15:12 > 0:15:14I've got nowhere to put it. THEY LAUGH
0:15:29 > 0:15:32- The overall pizza looks quite nice. - And it looks tempting.
0:15:32 > 0:15:35The actual dough itself is a very close texture.
0:15:35 > 0:15:37OK.
0:15:37 > 0:15:39It's got lots of garlic in it.
0:15:39 > 0:15:41- It's got five cloves of garlic in it.- Yeah.
0:15:41 > 0:15:44I think I've just got five cloves of garlic!
0:15:44 > 0:15:46- I think the base is too thick.- Yeah.
0:15:46 > 0:15:48But overall, it's a good eat.
0:15:48 > 0:15:50Great. Thank you. I'm very pleased.
0:15:56 > 0:15:58I was a bit worried about the flavours being quite dry,
0:15:58 > 0:16:00the pomegranate being dry,
0:16:00 > 0:16:04the chicken being dry, the halloumi being quite a dry cheese as well.
0:16:04 > 0:16:07Well, have a go. It couldn't be any worse than you imagined.
0:16:11 > 0:16:13- It's bland.- Oh, OK.
0:16:13 > 0:16:16I would just like a little more seasoning, a little more flavour.
0:16:16 > 0:16:19The killer blow for me on top of pizza is using halloumi.
0:16:19 > 0:16:22The last thing I want to hear when I'm eating a pizza is that
0:16:22 > 0:16:25squeakiness going on inside my mouth, but it looks good.
0:16:25 > 0:16:27I like the idea of that, but the problem is the flavours.
0:16:34 > 0:16:37- It's quite doughy underneath.- Yeah. - Can you see that, Mary?
0:16:37 > 0:16:40It was right at the very top of the oven.
0:16:40 > 0:16:43- That means that the top would be cooked first.- Right.
0:16:43 > 0:16:47I think it should have had a little bit more underneath.
0:16:47 > 0:16:51I like those flavours. It's really, really tasty.
0:16:51 > 0:16:55The pesto is really nice, the chorizo's really good.
0:16:55 > 0:16:59- The only shame is the base needed another five, ten minutes.- Yeah.
0:16:59 > 0:17:01But the flavours are gorgeous.
0:17:01 > 0:17:03- Nice pizza, that. - Thank you very much.
0:17:10 > 0:17:13It's quite a crispy base, which I like, you know,
0:17:13 > 0:17:15it's got good strong colour on it.
0:17:16 > 0:17:18I think that crust underneath is very good.
0:17:21 > 0:17:24It's totally different, but I do think it goes together.
0:17:24 > 0:17:28- I think that is a gorgeous pizza. - Oh, thank you!
0:17:28 > 0:17:30It's an interesting topping, it's different
0:17:30 > 0:17:32and you've got a very good bake underneath.
0:17:32 > 0:17:35- Yeah, well done. - Thank you.- Thanks, Rochelle.
0:17:35 > 0:17:38I thought it looked a little bit like a kid had made it,
0:17:38 > 0:17:41but it ended well, so it's all good.
0:17:41 > 0:17:45I was a little bit disappointed with the, "Oh, it's quite bland."
0:17:45 > 0:17:48And my favourite thing about halloumi is that it's squeaky.
0:17:48 > 0:17:50It was a good eat.
0:17:50 > 0:17:53Or a GE, which will be going down on my CV.
0:17:53 > 0:17:56I'm quite pleased. I'm glad they like the flavours.
0:17:56 > 0:17:58The next one's going to be a real, real, challenge.
0:17:58 > 0:18:00Who knows what we're going to get?
0:18:01 > 0:18:03GEESE QUACK
0:18:05 > 0:18:08OK, bakers. It's now time for the Technical Challenge
0:18:08 > 0:18:11and to ramp up the tension we've some dramatic stormy weather
0:18:11 > 0:18:14to help set the scene. Now, you've no idea what you'll be baking
0:18:14 > 0:18:16and just in case your reaction to the news is not suitable
0:18:16 > 0:18:18for your delicate ears
0:18:18 > 0:18:21I'm going to ask you to step out now, Paul and Mary.
0:18:21 > 0:18:23- Good luck.- Good luck.- Into the rain.
0:18:23 > 0:18:27We're now going to ask you to bake one of Paul's recipes.
0:18:27 > 0:18:30We want you to make for us ten Eccles Cakes.
0:18:30 > 0:18:35What the judges will be looking for is a perfect rough puff pastry,
0:18:35 > 0:18:38delicately filled with spices and fruit
0:18:38 > 0:18:41and then topped with crunchy grains of sugar.
0:18:41 > 0:18:44You have one hour and 45 minutes.
0:18:44 > 0:18:47So, on your marks, get set, bake!
0:18:49 > 0:18:51That was a good start(!)
0:18:51 > 0:18:54Families making Eccles Cakes have traditionally guarded
0:18:54 > 0:18:58the secret of their recipes with the famous Eccles expression being,
0:18:58 > 0:19:00"The secret dies with me!"
0:19:00 > 0:19:03As it's for charity, Paul is sharing his.
0:19:03 > 0:19:06200g of butter, cubed.
0:19:07 > 0:19:10This is quite up my street because this is about following recipes,
0:19:10 > 0:19:13which I'm quite good at but I've never made puff pastry
0:19:13 > 0:19:15and there's a lot of stuff to do here.
0:19:15 > 0:19:17Oh!
0:19:22 > 0:19:24Ooh! They look good.
0:19:24 > 0:19:26The main reason why I picked Eccles Cakes is because
0:19:26 > 0:19:29they were my favourite when I was a kid. Love eating Eccles Cake.
0:19:29 > 0:19:31It'll bring out a couple of skills.
0:19:31 > 0:19:34Making rough puff, the shaping and of course, the baking.
0:19:34 > 0:19:37It's got to be a beautiful golden brown with that gorgeous
0:19:37 > 0:19:40sugary coating on the top.
0:19:40 > 0:19:43That is perfect flaky pastry.
0:19:43 > 0:19:48It's in beautiful layers, it's crisp and it's jam-packed full of fruit.
0:19:48 > 0:19:50They're spot on, them, Mary, aren't they?
0:19:50 > 0:19:52- Mmm. Spot on. - Need a cup of tea with that.
0:19:54 > 0:19:57Mary and Paul might get to take sanctuary with their cuppa
0:19:57 > 0:19:58but sadly for the bakers
0:19:58 > 0:20:01there's no chance of this challenge being rained off.
0:20:01 > 0:20:02THUNDER RUMBLES
0:20:02 > 0:20:05Ahh! Oh, no! I hate thunder and lightning. I'm so scared
0:20:05 > 0:20:06of thunder and lightning!
0:20:06 > 0:20:09See, now it feels like Sport Relief.
0:20:09 > 0:20:11I'm outside, in a tent, in the rain.
0:20:11 > 0:20:14All I need now is someone to give me a pair of skis
0:20:14 > 0:20:17and say, "Right, that's you for the next 40 days, Helen."
0:20:20 > 0:20:23You've got to mix it to coat it in flour.
0:20:23 > 0:20:26Be careful to keep the butter in lumps.
0:20:26 > 0:20:29So put all of it, put it all in here...
0:20:32 > 0:20:35Keep the butter in lumps...
0:20:38 > 0:20:40I don't think I've ever had an Eccles Cake.
0:20:40 > 0:20:44It sounds really old. Really old-fashioned.
0:20:44 > 0:20:47Mix the water and the lemon juice together.
0:20:47 > 0:20:50Cut across the... Cut across? What does that mean, Paul?
0:20:50 > 0:20:52"Cut across the contents of the bowl,
0:20:52 > 0:20:55"turning the bowl continuously as you chop the butter."
0:20:55 > 0:20:59Ahh, there we are, look. I see, so you cut and turn...
0:21:03 > 0:21:06I'm just really scared of the thunder, so I'm doing it
0:21:06 > 0:21:08really quickly so I can't hear anything!
0:21:08 > 0:21:12The dough is very wet, so it's going to need some more flour.
0:21:16 > 0:21:18That's looking a bit better.
0:21:20 > 0:21:22I shouldn't have made this warm with my hands,
0:21:22 > 0:21:24but I didn't know how to chop up the butter!
0:21:30 > 0:21:32I'm not doing what anyone else is doing.
0:21:32 > 0:21:35But then, that's not unusual...
0:21:35 > 0:21:37Tip it into lightly floured... Oh.
0:21:42 > 0:21:45Time for the Paul Hollywood flour shake again!
0:21:47 > 0:21:51He says it will be wet. Very wet, so I think that's not bad.
0:21:51 > 0:21:53There's a lot of lumps in it, though.
0:21:53 > 0:21:57"Quickly shape it into a narrow rectangle." Narrow rectangle.
0:21:57 > 0:22:00HELEN LAUGHS
0:22:02 > 0:22:05I don't know what to do with it. Look at it!
0:22:07 > 0:22:10OK, right. So you work it into a rectangle...
0:22:10 > 0:22:12- How did you get that to happen? - I just put loads of flour in it.
0:22:12 > 0:22:16Oh, yeah, that's what I'm going to do. That's what I'm going to do.
0:22:20 > 0:22:23I cannot understand what this recipe means.
0:22:23 > 0:22:26"Fold the bottom." You do what?
0:22:26 > 0:22:29"Fold the bottom third up into the middle
0:22:29 > 0:22:32"and the top third down onto the other two thirds."
0:22:32 > 0:22:36Fold that into there and that into there, yeah?
0:22:36 > 0:22:39Bottom third. Fold it up.
0:22:39 > 0:22:41What's this going to achieve?
0:22:41 > 0:22:45Then the top third down onto the other thirds.
0:22:45 > 0:22:48What is this achieving? Why don't I just do it in a big lump?
0:22:48 > 0:22:51OK. Chill for 10 minutes. OK, OK!
0:22:57 > 0:22:58Not really a rectangle.
0:23:03 > 0:23:06Soak the currants in the sherry.
0:23:07 > 0:23:09Three tablespoons of sherry.
0:23:09 > 0:23:13The next challenge the bakers face is the filling.
0:23:13 > 0:23:15Oh, I need to drink that!
0:23:15 > 0:23:18Zest of a lemon.
0:23:18 > 0:23:21That's the zest of a lemon, isn't it?
0:23:24 > 0:23:2630 grams of peel...
0:23:30 > 0:23:31..half of cinnamon...
0:23:33 > 0:23:36Quarter teaspoon of freshly grated nutmeg.
0:23:43 > 0:23:46I'm just going to add as many as I fancy.
0:23:46 > 0:23:49Wow! Sherry's going to make them happy, isn't it?
0:23:49 > 0:23:51Smells nice.
0:23:51 > 0:23:54Now my ten minutes is up on my short pastry...
0:23:58 > 0:24:00(Jesus)...
0:24:04 > 0:24:06That is scrambled eggs!
0:24:06 > 0:24:10Fold the bottom third of the pastry onto the middle third.
0:24:10 > 0:24:11Bit wet under there.
0:24:13 > 0:24:16And then the top third down onto the other third!
0:24:18 > 0:24:20Anyway, I'm just going to fold it,
0:24:20 > 0:24:23because I don't understand what that means.
0:24:23 > 0:24:27I think that is looking quite good. I mean, the butter's quite lumpy,
0:24:27 > 0:24:29but I think that's a good sign, isn't it?
0:24:29 > 0:24:31Now, that looks like a rectangle
0:24:31 > 0:24:35so I'm going to go and put it back in the fridge for ten minutes.
0:24:40 > 0:24:44Take out of the fridge and roll into the original narrow rectangle.
0:24:44 > 0:24:45Roll, I can't roll that!
0:24:45 > 0:24:46Put some flour in.
0:24:46 > 0:24:49- Because you're not going to be able to roll it.- No, I'm not!
0:24:52 > 0:24:54I'm going to put a bit more flour in, like Doon said.
0:24:54 > 0:24:57Looks like a strange conga eel.
0:24:57 > 0:25:00Now look, there's a third.
0:25:00 > 0:25:02Over the top...
0:25:14 > 0:25:16Tastes really nice.
0:25:17 > 0:25:19But I'm not being marked on that, am I?
0:25:19 > 0:25:21Being marked on the whole thing!
0:25:21 > 0:25:25I definitely put way too much sherry into mine, but I just poured it in.
0:25:25 > 0:25:28I didn't really think you could go wrong just pouring the sherry in.
0:25:28 > 0:25:30I think recipes are restrictive.
0:25:30 > 0:25:35I think they're a set of rules that should be broken.
0:25:38 > 0:25:41- DOON:- Don't touch mine. - Which one is yours?
0:25:41 > 0:25:45The better one... I've seen you trying to swap it.
0:25:47 > 0:25:50- You've got one more rolling and chilling, have we?- Yeah!
0:25:50 > 0:25:53Come on, then, let's roll and chill. We like rolling and chilling.
0:25:55 > 0:25:56Right, here we go again!
0:25:58 > 0:26:01Right, back into a rectangle, was it?
0:26:06 > 0:26:09- AS MARY:- Oh, that smells absolutely delicious, absolutely wonderful.
0:26:09 > 0:26:12I'm getting all sorts of beautiful flavours. Look at that.
0:26:12 > 0:26:14It's going to be absolutely beautiful.
0:26:16 > 0:26:18Bakers, you only have half an hour left.
0:26:18 > 0:26:21That's just half an hour to go in this challenge.
0:26:21 > 0:26:23Oh, my God.
0:26:23 > 0:26:25It's going so wrong!
0:26:25 > 0:26:28Mary and Paul want the Eccles Cakes to have a light, flaky pastry
0:26:28 > 0:26:33so the bakers should roll out their dough evenly, taking care to protect
0:26:33 > 0:26:35those carefully made layers(!)
0:26:38 > 0:26:40I've got to make ten.
0:26:40 > 0:26:44It's quite...thin, isn't it?
0:26:49 > 0:26:52I'm not going to get ten out of this. That's ridiculous.
0:26:54 > 0:26:56That one's better.
0:26:56 > 0:26:58Two...
0:26:59 > 0:27:02There's still quite a lot of lumpy butter in my pastry,
0:27:02 > 0:27:05but that could be the perfect thing.
0:27:05 > 0:27:08Supposed to chill for a little while as well.
0:27:08 > 0:27:10I don't know if you got a lot of time to stick them in the fridge.
0:27:10 > 0:27:13- No.- If it's anything to you,
0:27:13 > 0:27:16I don't think anybody's Eccles Cakes are going well.
0:27:25 > 0:27:27Uh-oh. Quick, fill the hole.
0:27:28 > 0:27:32God! Quick. Let's do another one!
0:27:32 > 0:27:36If I could hide the under side, I might be in with a chance here.
0:27:36 > 0:27:39But I know that Paul looks underneath things as well.
0:27:40 > 0:27:44I don't really know what I'm doing. Do you sandwich it together?
0:27:44 > 0:27:46Is that what you do?
0:27:46 > 0:27:48- You printed out ten things...- Yeah.
0:27:48 > 0:27:50..so each one of those has got to be a cake.
0:27:50 > 0:27:52- You what? - You're supposed to make ten cakes,
0:27:52 > 0:27:56- that's why you cut out ten circles. - Oh, I've done that wrong, haven't I?
0:27:56 > 0:27:58Yes. But it's not too late to go back.
0:27:58 > 0:28:00Oh, sugar plum fairies...
0:28:03 > 0:28:06I've never felt more stupid than right now.
0:28:07 > 0:28:09There we go!
0:28:10 > 0:28:11Pop some sugar on.
0:28:13 > 0:28:18I don't know how much sugar, I'm literally just hoping for the best.
0:28:18 > 0:28:19How are you cutting them?
0:28:19 > 0:28:22- You just want three little slices, just the tiniest little...- Right.
0:28:24 > 0:28:28That's very generous of you to help your fellow contestant like that.
0:28:28 > 0:28:30- He's really helpful.- He is.
0:28:30 > 0:28:32Ohh!
0:28:32 > 0:28:34But he can't do it himself!
0:28:35 > 0:28:38Those who can't do, teach.
0:28:38 > 0:28:40And they're going in.
0:28:43 > 0:28:45Doon, have you gone bottom shelf or top?
0:28:45 > 0:28:46Er, top.
0:28:51 > 0:28:54We'd like to apologise for the people of Eccles
0:28:54 > 0:28:56for what we have done to your cakes!
0:29:08 > 0:29:12I feel sorry for them. They're really upset looking.
0:29:12 > 0:29:14They're like, "Why did you make me like this, Mum?"
0:29:14 > 0:29:17Really not very nice.
0:29:17 > 0:29:21Come on boys... impress him. And Mary.
0:29:21 > 0:29:23I know it's not much of future, really,
0:29:23 > 0:29:26but it'd be a very nice journey from hand to mouth.
0:29:30 > 0:29:32Bakers, you have five minutes.
0:29:32 > 0:29:34Five minutes to go.
0:29:38 > 0:29:40I'm going in, I'm going in.
0:29:41 > 0:29:42Are they ready?
0:29:44 > 0:29:46Is that ready?
0:29:46 > 0:29:48(I think that's ready.)
0:29:50 > 0:29:51HELEN CACKLES
0:29:51 > 0:29:55Nobody panic, nobody panic!
0:30:00 > 0:30:04# Oh, I feel really good, I feel empowered with my baking! #
0:30:04 > 0:30:07I think they're a little under...
0:30:07 > 0:30:11Ah! I think... Are they supposed to taste of salt?
0:30:12 > 0:30:13Why do they taste of salt?
0:30:16 > 0:30:19I sprinkled them with salt, not sugar.
0:30:19 > 0:30:22Oh, no! I sprinkled them with salt, not sugar.
0:30:22 > 0:30:24Oh, that's amazing!
0:30:24 > 0:30:26- You didn't!- I did.
0:30:26 > 0:30:28I sprinkled, I promise you it tastes of salt.
0:30:30 > 0:30:31SHE LAUGHS
0:30:31 > 0:30:34Oh, my God! No!
0:30:34 > 0:30:37Salt, salt is good. Salty and sweet, it's good!
0:30:37 > 0:30:39Quick, let's just put the sugar there.
0:30:39 > 0:30:41Oh, no!
0:30:41 > 0:30:46Ladies and gentlemen. Time is up. Step away from your bakes.
0:30:46 > 0:30:49- They are done. Stop it. - They're disgusting.
0:30:49 > 0:30:53You must now bring your finished products up to the front.
0:31:12 > 0:31:15Right, we've had a few problems, obviously.
0:31:15 > 0:31:17Let's start with this one.
0:31:17 > 0:31:20I've never ever seen it where you've got different shapes,
0:31:20 > 0:31:21different sizes, different cuts.
0:31:21 > 0:31:24It looks like ten different people have made them.
0:31:24 > 0:31:26I think I might have the best one.
0:31:29 > 0:31:32To be positive, the fruit is well mixed
0:31:32 > 0:31:36but they're pretty sort of uneven pastry, really.
0:31:36 > 0:31:39There's a big lump there in the bottom.
0:31:39 > 0:31:42The flavour is all right, it comes down to the fact that
0:31:42 > 0:31:45that puff pastry hasn't been made properly.
0:31:45 > 0:31:49Right, we'll move on to the next, erm, treat.
0:31:49 > 0:31:51The adding the sugar later...
0:31:51 > 0:31:54Just an extra dusting, I think.
0:31:54 > 0:31:57Something's seriously gone wrong with that puff pastry.
0:32:00 > 0:32:02There's salt on the top.
0:32:02 > 0:32:06It's just salt. It's too salty, and you got raw dough.
0:32:06 > 0:32:07Right, we'll move on.
0:32:07 > 0:32:10- Actually, you know, they LOOK OK. - They look tempting.
0:32:10 > 0:32:13Probably could have done with slightly longer in the oven
0:32:13 > 0:32:15but they look pretty good for Eccles Cakes.
0:32:16 > 0:32:20The pastry at the top is a nice thin layer, but underneath where
0:32:20 > 0:32:22all that tucking is, there's rather a lot of tucking.
0:32:22 > 0:32:25Mm, it's a little bit doughy on the bottom but the flavour's good
0:32:25 > 0:32:28and you have got a slight crunch coming from the top as well.
0:32:28 > 0:32:29- Nice presentation.- Mm.
0:32:29 > 0:32:31OK, we move on to the last one.
0:32:31 > 0:32:35Here we've got a nice brown underneath, which is good.
0:32:35 > 0:32:37Not much flake, is there?
0:32:37 > 0:32:41Inside is a lovely flavour, but the pastry's too thick underneath.
0:32:41 > 0:32:43It was a very difficult challenge.
0:32:43 > 0:32:44No, it wasn't, Mary.
0:32:48 > 0:32:51It's time for the judges to decide who's finished top of the league
0:32:51 > 0:32:53and who scored an own goal.
0:32:53 > 0:32:55Right...
0:32:55 > 0:32:59So, in fourth place - this one here. Who's that?
0:32:59 > 0:33:01- Salt. - I really love sugar, so I was like,
0:33:01 > 0:33:03"I'm going to put lots of sugar on the top."
0:33:03 > 0:33:05But it ended up being lots of salt.
0:33:05 > 0:33:07And in third place is this one...
0:33:09 > 0:33:10Helen.
0:33:10 > 0:33:11But the inside tasted all right.
0:33:11 > 0:33:14It did taste, it tasted, yeah.
0:33:14 > 0:33:15SHE CHUCKLES
0:33:15 > 0:33:17In second place...
0:33:19 > 0:33:22I got very confused. With "cut across".
0:33:22 > 0:33:26And in first place is this one. Well done.
0:33:26 > 0:33:27APPLAUSE
0:33:27 > 0:33:30Let's not clap just yet. You had a bit of flake, good colour.
0:33:30 > 0:33:32It needed probably another five, ten minutes
0:33:32 > 0:33:34and it would have been perfect, well, not perfect
0:33:34 > 0:33:37but it would have been looking more like an Eccles Cake.
0:33:37 > 0:33:39- LAUGHTER - Well done.
0:33:39 > 0:33:42I didn't think I would feel this good, but I feel really good
0:33:42 > 0:33:45because my Eccles Cakes were THE best!
0:33:45 > 0:33:48Mine wasn't bad, actually, so I'll definitely make them again
0:33:48 > 0:33:49but it's not easy making that pastry.
0:33:49 > 0:33:51Tomorrow I am going to be back with a bang
0:33:51 > 0:33:53and I'm not going to mix up salt and sugar.
0:33:53 > 0:33:56I might even bring my own labels, so I don't get confused.
0:33:56 > 0:33:59I'm here to sort of prove to people that even if you can't bake,
0:33:59 > 0:34:01you should give it a go.
0:34:01 > 0:34:04So, Sport Relief viewers, just have a go.
0:34:13 > 0:34:16To see how your Sport Relief donations are transforming lives,
0:34:16 > 0:34:20we sent Nicola Adams to a township called Tsakane.
0:34:20 > 0:34:24Millions of children across South Africa are about to start their day.
0:34:24 > 0:34:28But for many of them they don't have parents to help them get ready.
0:34:28 > 0:34:33This is Queen. Only 14 years old. She's an orphan.
0:34:33 > 0:34:36She lost her father at the age of seven
0:34:36 > 0:34:40and, sadly, just a fortnight ago, her mother passed away.
0:34:40 > 0:34:43Now she lives with her brother, Prosecca,
0:34:43 > 0:34:45her sisters Josephine and Xolani.
0:34:46 > 0:34:48With no-one else to care for them
0:34:48 > 0:34:52Queen wakes at four every morning to get the family ready.
0:35:07 > 0:35:12Yeah, it must be hard because you have responsibilities... Yeah.
0:35:15 > 0:35:18Sadly, Queen's situation isn't unusual.
0:35:18 > 0:35:22Over half the children in South Africa live in poverty
0:35:22 > 0:35:24and one in five is orphaned.
0:35:30 > 0:35:31Wow.
0:35:47 > 0:35:49It's really hard listening to Queen's story
0:35:49 > 0:35:51and to think that she's had to mature so quickly
0:35:51 > 0:35:55and try to be the parent for the rest of the family.
0:35:55 > 0:35:57It's a really tough life for a 14-year-old.
0:36:01 > 0:36:03But there is some hope for Queen and her family.
0:36:03 > 0:36:08Just around the corner, Sport Relief helped to fund a Safe Park.
0:36:10 > 0:36:13What the Safe Parks provide is a system of support where
0:36:13 > 0:36:17children are given the opportunity to go back to their old roles,
0:36:17 > 0:36:19to be children, to be able to play,
0:36:19 > 0:36:23to be able to interact with other children.
0:36:23 > 0:36:26Without these projects, those kids would be hopeless.
0:36:27 > 0:36:31Food, counselling and homework support are all available.
0:36:31 > 0:36:34And with her responsibilities lifted,
0:36:34 > 0:36:37Queen can do her favourite thing for a few hours a day -
0:36:37 > 0:36:38play netball.
0:36:43 > 0:36:47It doesn't cost much to help children like Queen.
0:36:48 > 0:36:49SHE CHEERS
0:36:49 > 0:36:54Please text Bake to 70005 and donate £5 to Sport Relief.
0:37:12 > 0:37:13Thank you.
0:37:30 > 0:37:33Bakers. Welcome to the Showstopper Challenge.
0:37:33 > 0:37:36Now, Paul and Mary would like you to make a tiered cake.
0:37:36 > 0:37:38It must have at least two tiers
0:37:38 > 0:37:41and be completely covered in whatever you'd like to cover it with.
0:37:41 > 0:37:46Ganache, royal icing, butter cream, plaster of Paris. Whatever you like.
0:37:46 > 0:37:47The twist is,
0:37:47 > 0:37:48because this is Sport Relief,
0:37:48 > 0:37:51your cake must represent some form of sporting equipment.
0:37:51 > 0:37:53So, you have three and a half hours.
0:37:53 > 0:37:56On your marks, get set, bake.
0:37:57 > 0:37:59OK...
0:37:59 > 0:38:02650g of...
0:38:03 > 0:38:04Brilliant.
0:38:04 > 0:38:07I don't understand my own instructions.
0:38:07 > 0:38:09It's not a good start.
0:38:10 > 0:38:13From the bakers I want to see a good cake, good texture,
0:38:13 > 0:38:15good flavour, good filling.
0:38:15 > 0:38:18But more importantly, it should look like the sporting equipment
0:38:18 > 0:38:20of their choice.
0:38:20 > 0:38:21Oh.
0:38:21 > 0:38:24They're not going to get away without having
0:38:24 > 0:38:25those two tiers or more.
0:38:25 > 0:38:30When we see the finished article, it must be stunning.
0:38:30 > 0:38:31I can't wait.
0:38:34 > 0:38:35SHE CHUCKLES
0:38:38 > 0:38:41I'm determined not to be a twit today.
0:38:41 > 0:38:43Just hiding my salt.
0:38:43 > 0:38:44- So, Rochelle...- Yes.
0:38:44 > 0:38:47..what are you doing as your Showstopper?
0:38:47 > 0:38:51I'm doing a chocolate cake, with butter cream and icing
0:38:51 > 0:38:56and then I'm making it look, hopefully, Olympic-themed.
0:38:56 > 0:39:00Rochelle's plan is to make a two- tiered chocolate sponge cake.
0:39:00 > 0:39:02It will be layered with butter cream and decorated with
0:39:02 > 0:39:06fondant sports balls, a finish line and a chocolate gold medal.
0:39:06 > 0:39:08The two tiers, how are you going to stack them?
0:39:08 > 0:39:11Are you going to dowel it or just pop one on top of another?
0:39:11 > 0:39:13If I knew what you meant I'd answer it.
0:39:13 > 0:39:17- So, you're just going to put one on top of the other? - Yeah, I've got some sticks.
0:39:17 > 0:39:18Ah, you've got doweling?
0:39:18 > 0:39:21- Oh! I've got doweling? I do!- OK.
0:39:21 > 0:39:22SHE LAUGHS
0:39:22 > 0:39:24Just make sure, please, that you weigh things up properly
0:39:24 > 0:39:27and you don't confuse the sugar with the salt.
0:39:27 > 0:39:29Well, I've hidden the salt now.
0:39:29 > 0:39:32Now I'm done with it, it's hidden away!
0:39:38 > 0:39:41FRENCH ACCENT: It's very important when cooking your Victoria sponge
0:39:41 > 0:39:44you get the top absolutely as smooth as possible otherwise you...
0:39:44 > 0:39:46bumpy, lumpy, you won't be able to get your jam on there.
0:39:46 > 0:39:49The confiture... It's looking very good. Ooh-la-la.
0:39:49 > 0:39:51Alistair's Victoria sponge will be sandwiched with
0:39:51 > 0:39:54Wimbledon-inspired flavours, strawberry jam and cream.
0:39:54 > 0:39:56He's also using fresh mint
0:39:56 > 0:40:00and coconut to mark out the tennis court for his Hawkeye-themed cake.
0:40:00 > 0:40:03So, Hawkeye is the... the what?
0:40:03 > 0:40:06It's the image that you get which stops line calls being controversial.
0:40:06 > 0:40:09- Ah, right.- It's just that image that we see of a fraction of the tennis
0:40:09 > 0:40:14court, where the ball has landed. So mint to create the grass and coconut to create the white line
0:40:14 > 0:40:16and then the yellow marzipan tennis ball.
0:40:16 > 0:40:18Which I have yet to decide whether it's going to be in or out.
0:40:18 > 0:40:22- Nice.- I might argue with myself about that for a while in a John McEnroe sort of way.
0:40:22 > 0:40:26MCENROE IMPRESSION: It's in, its out. What do you want it to be? Come on, let's decide.
0:40:26 > 0:40:28And what sort of icing are you putting sort of over that lot?
0:40:28 > 0:40:31- Fondant icing.- Sugar paste?
0:40:31 > 0:40:33- So-called.- OK.
0:40:33 > 0:40:35Yes. That's my biggest fear
0:40:35 > 0:40:36How are you doing it? Because
0:40:36 > 0:40:38jam and cream's going to be quite light as a sponge
0:40:38 > 0:40:42so when you put the top tier on, are you supporting that in any way?
0:40:42 > 0:40:43N-no.
0:40:46 > 0:40:48My nickname's The Fish, so I love swimming
0:40:48 > 0:40:51and I swim in all sorts of water, I'm a wild swimmer.
0:40:51 > 0:40:52So, I swim all year round.
0:40:52 > 0:40:54I swim in Tooting is my local pool.
0:40:54 > 0:40:58So, I'm attempting to make Tooting Lido.
0:40:58 > 0:41:01Aiming to make a splash, Doon's swimming pool cake will be
0:41:01 > 0:41:03covered in blue butter icing.
0:41:03 > 0:41:06It comes complete with fondant changing rooms, a fountain
0:41:06 > 0:41:08and marzipan bathers.
0:41:08 > 0:41:11So, the overall cake itself is a basic sponge.
0:41:11 > 0:41:15It's a basic sponge but I'm adding some more fruit juice.
0:41:15 > 0:41:18What flavours are you going to be putting into the butter cream or cream or...?
0:41:18 > 0:41:21I'm using cream cheese and some tangerine juice.
0:41:21 > 0:41:25Ah, you're putting that in the butter cream as well to give it a little bit of citrus flavour.
0:41:25 > 0:41:28So, the water will taste of tangerine.
0:41:28 > 0:41:30It's one layer, is it?
0:41:30 > 0:41:34It is one layer, so I'm counting my fountain as my tiers.
0:41:34 > 0:41:35As the second?
0:41:35 > 0:41:38- So, it's one swimming pool with a fountain at one end.- Right.
0:41:38 > 0:41:42- And there will be swimmers if there's time. - There's an awful lot going on here.
0:41:42 > 0:41:45I think we've got to leave you or you're never going to get finished.
0:41:45 > 0:41:47Better let me get on. Thank you very much.
0:41:48 > 0:41:52I am going to be making a tiered chocolate cake that I will
0:41:52 > 0:41:57attempt to turn into a mountain, a ski mountain with a skier on.
0:41:57 > 0:41:59I've never made it, so...
0:42:00 > 0:42:02Helen's hoping her three-tiered chocolate
0:42:02 > 0:42:05and peppermint sponge won't be too off-piste.
0:42:05 > 0:42:07She's coving her cake mountain in butter icing
0:42:07 > 0:42:10and decorating it with fondant skiers.
0:42:10 > 0:42:13Your sporting equipment is what? You're making a mountain...?
0:42:13 > 0:42:18- Technically a mount... a mountain is sporting equipment - A mountain is the equipment.
0:42:18 > 0:42:19Thank you, Ed.
0:42:19 > 0:42:22And there will be a skier with skis out the side.
0:42:22 > 0:42:24And what flavours are we going to expect in this cake?
0:42:24 > 0:42:27- Besides the chocolate? - This is chocolate mint.
0:42:27 > 0:42:30Are you cooking those in the oven at the same time?
0:42:30 > 0:42:33I'm going to take this one out first.
0:42:33 > 0:42:36Oh, then the other two are going to sink, aren't they? What would you do?
0:42:36 > 0:42:39I think we'll leave that decision to you.
0:42:39 > 0:42:40- Aww. - Good luck.
0:42:40 > 0:42:42- Thank you, Helen.- Thank you.
0:42:42 > 0:42:43Doon?
0:42:43 > 0:42:46Are you putting your tiers in the oven at the same time?
0:42:46 > 0:42:48Yes, but then I'm taking out the smaller ones
0:42:48 > 0:42:49so they don't get burnt.
0:42:49 > 0:42:52But when you open it, does it not sink?
0:42:52 > 0:42:53I don't know.
0:42:55 > 0:42:57Mmm.
0:42:57 > 0:42:59It's a peppermint cake.
0:42:59 > 0:43:02I don't know that I am going to enjoy a peppermint
0:43:02 > 0:43:06chocolate cake, but there's always a first, isn't there?
0:43:06 > 0:43:10Right, I'm going to let the first one cook for 20 minutes.
0:43:10 > 0:43:13Now... will they both go on the same shelf? They will.
0:43:20 > 0:43:22Oh, no. Right, they're in.
0:43:22 > 0:43:25OK. That's one hurdle.
0:43:25 > 0:43:29The next hurdle for the bakers is the toppings.
0:43:29 > 0:43:31I've got one bit in the oven, but I think we have established
0:43:31 > 0:43:36over the last two days that I am no baker, but I am quite creative
0:43:36 > 0:43:38so in terms of making something, making it look
0:43:38 > 0:43:40like a little colourful skier, that's the bit
0:43:40 > 0:43:44if anything, I can do, or at least that's the bit I hope I can do.
0:43:44 > 0:43:47Still not a deep enough blue for the pool water.
0:43:47 > 0:43:51But I'm loving that, water, watery-blue effect.
0:43:51 > 0:43:54- FRENCH ACCENT:- I need to check the cakes now.
0:43:55 > 0:43:57Yep, yep, yep.
0:43:57 > 0:44:00This is the bake-off squat, this is known as,
0:44:00 > 0:44:02in exercising...
0:44:02 > 0:44:04BOTH GRUNT
0:44:04 > 0:44:05Still not done...
0:44:05 > 0:44:08Cake's looking a bit like, I don't want it to be on the top.
0:44:08 > 0:44:12I don't like what is happening to the top of it so I'm moving it down.
0:44:12 > 0:44:15Rochelle's Olympic-themed cake is taking shape.
0:44:15 > 0:44:17What are the different balls, here?
0:44:17 > 0:44:19Basketball, tennis ball, cricket ball
0:44:19 > 0:44:21but they're all supposed to be the same size.
0:44:21 > 0:44:24- It's just like a little nod to them. - Just a little nod to...balls.
0:44:24 > 0:44:26It's just a nod to balls.
0:44:26 > 0:44:28I'm making buttocks for swimmers.
0:44:28 > 0:44:33That's a very important art when one is a cake maker.
0:44:33 > 0:44:35Fantasy marzipan man.
0:44:36 > 0:44:39This is my only little bit of design.
0:44:39 > 0:44:41They're all doing forests and swimming pools.
0:44:41 > 0:44:45One tennis ball, it's taken me half an hour.
0:44:45 > 0:44:46It's really pathetic!
0:44:46 > 0:44:48HE LAUGHS
0:44:48 > 0:44:51Showstopper! That would stop any show(!)
0:44:55 > 0:44:57I think they're all right.
0:44:57 > 0:44:59Golden brown. Spongy to the touch.
0:45:01 > 0:45:03Let's have a look and see if they are.
0:45:07 > 0:45:10Mine's a little bit gooey in the middle.
0:45:10 > 0:45:11This has got a pulley thing on it
0:45:11 > 0:45:14but because I've never used it I don't know how to pull it out...
0:45:16 > 0:45:18Oh, that is a miracle!
0:45:19 > 0:45:22That's brilliant. That's technology at its finest.
0:45:28 > 0:45:30Ah, please, please, please!
0:45:32 > 0:45:34Ta-da!
0:45:38 > 0:45:40So, can I go like that...?
0:45:40 > 0:45:42No, don't do that. That's dangerous.
0:45:45 > 0:45:47There's no sign of a soggy bottom there.
0:45:47 > 0:45:49First things first, is it cool enough?
0:45:52 > 0:45:54This goes on there, I push that down, right.
0:45:54 > 0:45:55Here we go, folks.
0:46:01 > 0:46:03Rochelle, are you putting doweling things in?
0:46:03 > 0:46:06- Wood, yeah.- They're kebab sticks!
0:46:06 > 0:46:09That's the same thing, isn't it?
0:46:09 > 0:46:10- Can I take some, yeah?- Yeah.
0:46:10 > 0:46:12Thank you, lovely.
0:46:12 > 0:46:13When constructing tiered cakes,
0:46:13 > 0:46:17doweling is used to support a cake board on which the next tier sits.
0:46:17 > 0:46:21I thought you just put one on top of the other. But, apparently you don't.
0:46:21 > 0:46:23Helen, however, is trying a new technique
0:46:23 > 0:46:25I'm going for it. I'm doing it...
0:46:25 > 0:46:27Da-da-da-da...
0:46:27 > 0:46:29Oh, it is quite heavy...
0:46:34 > 0:46:36Is this really stupid...?
0:46:38 > 0:46:44Du-du-du-du-du-du-dah!
0:46:46 > 0:46:48How do you get them off?
0:46:51 > 0:46:53That's not looking bad so far...
0:46:53 > 0:46:55Oh-oh-oh-oh!
0:46:55 > 0:46:57This is going well, so far.
0:46:57 > 0:47:00I may regret that little celebratory leap soon.
0:47:00 > 0:47:03I've never done anything, anything like this...
0:47:07 > 0:47:08Uh, wrong way.
0:47:10 > 0:47:12Oops!
0:47:12 > 0:47:14There's my fountain.
0:47:14 > 0:47:16That can have a bit of white icing along the side.
0:47:16 > 0:47:18Green for the top of the fountain, sludge green.
0:47:21 > 0:47:24I'm making this look more mountain-like, OK?
0:47:24 > 0:47:26Yes!
0:47:29 > 0:47:31And then, look at this...
0:47:33 > 0:47:35I've wrecked it, haven't I?
0:47:35 > 0:47:38I've absolutely, categorically, wrecked it.
0:47:38 > 0:47:40Bakers, you have half an hour.
0:47:40 > 0:47:42Half an hour left to go, just 30 minutes.
0:47:42 > 0:47:44It's time...for icing!
0:47:45 > 0:47:47It's not enough to just cover the cake.
0:47:47 > 0:47:50The icing must be the right consistency.
0:47:50 > 0:47:51HE INHALES
0:47:51 > 0:47:52The big test.
0:47:53 > 0:47:55How do I do it? I can't remember.
0:47:55 > 0:47:57I put too much on at once.
0:48:00 > 0:48:03This is looking a little bit municipal, this colour,
0:48:03 > 0:48:04and I'm not happy with it.
0:48:04 > 0:48:08Let's just get it iced and then we can play around with the colour.
0:48:11 > 0:48:13That looks like a mountain.
0:48:18 > 0:48:19Is this what you do?
0:48:20 > 0:48:22Crack on!
0:48:22 > 0:48:24I can't.
0:48:27 > 0:48:32Oh, no. Quick. Oh, my God.
0:48:32 > 0:48:33This is such a disaster.
0:48:33 > 0:48:35Can I just quit now?
0:48:42 > 0:48:44This is a really quite stressful bit
0:48:44 > 0:48:47because, erm...
0:48:47 > 0:48:51I don't think that my doors are going to stick on to the thing.
0:48:51 > 0:48:53And I think it's all going to fall off
0:48:53 > 0:48:56so I'm going to try and stick it down with some cocktail sticks.
0:48:57 > 0:49:01Yeah, yeah, yeah, yeah, yeah. This is good.
0:49:11 > 0:49:13SHE LAUGHS
0:49:14 > 0:49:18This does not matter right now. Just get it covered.
0:49:18 > 0:49:21That doesn't look so bad from the front.
0:49:21 > 0:49:24From the back, it's rubbish!
0:49:24 > 0:49:26I think it's quite a simple idea.
0:49:26 > 0:49:29Chocolate, butter cream on the top, got my little skiers.
0:49:29 > 0:49:31I feel quite confident about this one.
0:49:31 > 0:49:34That's good. Cos it's still all to play for.
0:49:42 > 0:49:44So, these are the lido doors.
0:49:54 > 0:49:57I just didn't imagine the sinking aspect.
0:49:58 > 0:50:02So, in time that will be coconut, that will be mint.
0:50:05 > 0:50:09And it will all just collapse under the weight of...goo.
0:50:10 > 0:50:12Ten minutes, bakers. You have ten minutes
0:50:12 > 0:50:13You're joking.
0:50:13 > 0:50:14Ten minutes to go.
0:50:17 > 0:50:20Up against it. There is no way I'm finishing on time.
0:50:21 > 0:50:23That's not supposed to happen.
0:50:23 > 0:50:26It's because I did it too early. Oh, no!
0:50:29 > 0:50:31What little hope I had has gone.
0:50:31 > 0:50:33MARY: What is that?
0:50:33 > 0:50:36This is a snowboarder upside-down. They're his legs.
0:50:36 > 0:50:38- He's toppled over.- Right.
0:50:38 > 0:50:40And he's going to go in there like that.
0:50:41 > 0:50:45I think a little wing and a prayer there, don't you?
0:50:45 > 0:50:46HELEN LAUGHS
0:50:46 > 0:50:49No, it's a red swimming costume, it's for Sport Relief.
0:50:49 > 0:50:52I'm trying to do a Sport Relief swimming costume.
0:50:52 > 0:50:54Quite a cheeky little bum there.
0:50:54 > 0:50:58One minute to go, bakers. You have one minute to go.
0:50:58 > 0:50:59Woo! Woo!
0:50:59 > 0:51:02- 60 seconds and then the Showstoppers must stop.- Woo!
0:51:03 > 0:51:05I'm going for that, like, "not quite done" look,
0:51:05 > 0:51:07you know people do that with their make-up?
0:51:07 > 0:51:10"It took a while but I've just thrown it together."
0:51:10 > 0:51:12Yeah.
0:51:12 > 0:51:14This is what could make or break this cake.
0:51:17 > 0:51:18Now, come on.
0:51:18 > 0:51:20Now it works.
0:51:20 > 0:51:22Oop, whoa!
0:51:22 > 0:51:23That's all right.
0:51:24 > 0:51:26Oh, bloody balls.
0:51:29 > 0:51:31SHE GRUNTS
0:51:37 > 0:51:41Bakers, time is up. Time is up.
0:51:41 > 0:51:45Put your Showstoppers at the end of the bench and step away.
0:51:58 > 0:52:00I know that it looks shocking, they don't need to tell me that.
0:52:00 > 0:52:02I already know. I'm expecting them
0:52:02 > 0:52:05to say that, but I just hope they say it tastes nice.
0:52:05 > 0:52:07CHEERING AND APPLAUSE
0:52:07 > 0:52:08Thanks.
0:52:10 > 0:52:12I think the idea is a good idea.
0:52:12 > 0:52:15- I think you just ran out of time, really, at the end.- I did.
0:52:15 > 0:52:16MARY: We ought to get into it.
0:52:17 > 0:52:20You can see that it's slightly under-baked
0:52:20 > 0:52:23but it looks a very good texture.
0:52:23 > 0:52:27I think its bang on. I think the flavour's excellent.
0:52:27 > 0:52:29- Thanks. - I love the taste of the chocolate.
0:52:29 > 0:52:32- Very good. - It's a lovely sponge, yeah.
0:52:32 > 0:52:33Thank you.
0:52:35 > 0:52:37By the end, apart from the leaning
0:52:37 > 0:52:39and the terrible icing,
0:52:39 > 0:52:40er, I'm quite happy.
0:52:40 > 0:52:44Er, there were a few more than two tears shed over
0:52:44 > 0:52:45the making of that cake.
0:52:45 > 0:52:47It's a many-teared cake.
0:52:47 > 0:52:49LAUGHTER
0:52:49 > 0:52:51I think the icing is a little bit thin.
0:52:51 > 0:52:54It needs to be a lot thicker so it can bond to it.
0:52:56 > 0:52:58CONTESTANTS: Woo!
0:52:58 > 0:53:03It looks a good sponge. It's beautifully risen. Evenly baked.
0:53:03 > 0:53:05The mint is quite tasty.
0:53:05 > 0:53:07I like the cream and jam as well.
0:53:07 > 0:53:11You've baked a very, very good Victoria sandwich. Thank you.
0:53:11 > 0:53:12Thank you.
0:53:15 > 0:53:17Quite honestly, I would like to go home now.
0:53:17 > 0:53:19Let's just end on a high, I finished the cake,
0:53:19 > 0:53:22the skiers are on the mountain, it looks like a mountain.
0:53:22 > 0:53:26However, judging is probably going to burst my bubble
0:53:26 > 0:53:27of naivety and happiness.
0:53:27 > 0:53:30It's pretty impressive looking.
0:53:30 > 0:53:33Is that exactly what you had in your mind as you started off?
0:53:33 > 0:53:35No, it did evolve...
0:53:35 > 0:53:37LAUGHTER
0:53:37 > 0:53:40You mean, this isn't EXACTLY as you envisioned it(?)
0:53:40 > 0:53:42SHE CHUCKLES
0:53:43 > 0:53:45I think we found a skewer there.
0:53:45 > 0:53:46Think we found a skewer.
0:53:51 > 0:53:54I can't get the peppermint coming through, which I think
0:53:54 > 0:53:55is a jolly good job.
0:53:55 > 0:53:59The chocolate cake, you can taste the flour all the way through it.
0:53:59 > 0:54:01It is under-baked.
0:54:01 > 0:54:03And the very middle is still warm.
0:54:03 > 0:54:05- It is still warm. - It's a bit like a pudding cake.
0:54:05 > 0:54:07You've got lots and lots of icing.
0:54:07 > 0:54:09I think this would appeal to children.
0:54:09 > 0:54:10- Thank you.- Absolutely.
0:54:14 > 0:54:18I'm not really a baker, so I'm very proud of myself
0:54:18 > 0:54:22and I think it has ignited a small passion.
0:54:22 > 0:54:25I like what you've done here with the butter cream
0:54:25 > 0:54:28and the colours, the sort of line where the swimmers are going.
0:54:28 > 0:54:29It's not a two-tier cake.
0:54:29 > 0:54:33It's a one-tier cake with a hat sitting at one end.
0:54:33 > 0:54:35It's not a hat, it's a fountain.
0:54:35 > 0:54:37ALL GROAN
0:54:37 > 0:54:40Straight through the legs. Quite brutal, wasn't it?
0:54:40 > 0:54:42Ohh.
0:54:42 > 0:54:43Let's have a look at this.
0:54:43 > 0:54:48It is slightly overcooked and that is making it fairly dry.
0:54:48 > 0:54:49Right, OK.
0:54:53 > 0:54:56Do you think Paul's turned away in disgust or
0:54:56 > 0:55:00because the cake, the colour is so like his eyes?
0:55:00 > 0:55:02I was just trying to get some moisture into my mouth
0:55:02 > 0:55:04so I could try and dissolve the cake.
0:55:04 > 0:55:06Erm, it is over-baked.
0:55:06 > 0:55:10But it's fun and it's creative. It's different.
0:55:10 > 0:55:11I like the duck.
0:55:11 > 0:55:13Thanks.
0:55:13 > 0:55:14APPLAUSE
0:55:15 > 0:55:17OK, then, Sport Relief bakers...
0:55:17 > 0:55:18It's now in the lap of the gods
0:55:18 > 0:55:21as Paul and Mary insist we call them nowadays.
0:55:21 > 0:55:25There's nothing else you can do except leave it up to the judges.
0:55:28 > 0:55:30I think two of them have done not badly
0:55:30 > 0:55:33and the other two have had a few issues, and I think
0:55:33 > 0:55:36Helen and Doon have had issues, I think Helen with her butter cream
0:55:36 > 0:55:40and besides the look of the cake, the cake was pretty bad, too.
0:55:40 > 0:55:43Her pizza was unconventional.
0:55:43 > 0:55:45On the technical challenge she managed to do something which
0:55:45 > 0:55:47bakers have been working at for years -
0:55:47 > 0:55:51make ten individual Eccles Cakes, all completely different in shape,
0:55:51 > 0:55:53size and colour.
0:55:53 > 0:55:54Unbelievable.
0:55:54 > 0:56:01With Doon, her pizza was OK but the overall base was a little bit dense.
0:56:01 > 0:56:04She did very well in the technical challenge.
0:56:04 > 0:56:06She was right up on a high level
0:56:06 > 0:56:08but she didn't continue it with that cake.
0:56:08 > 0:56:11Alistair, I think his pizza was good.
0:56:11 > 0:56:14And he gave us an extra technique, he made the pesto.
0:56:14 > 0:56:18He was second in the technical and that is a great Victoria sandwich.
0:56:18 > 0:56:21The only issue I have is the icing.
0:56:21 > 0:56:22It's just too thin.
0:56:22 > 0:56:26We weren't expecting Rochelle's pizza to be good. But it worked.
0:56:26 > 0:56:29On the technical, she was at the bottom with the salt problem
0:56:29 > 0:56:32but I think the cake, it's a nice cake.
0:56:32 > 0:56:35She worked hard at that and it was a fun-looking cake.
0:56:35 > 0:56:38To be fair, it's down to two people, then, at this point.
0:56:38 > 0:56:40I think we can eliminate Helen.
0:56:40 > 0:56:43I think eliminating her seems a bit harsh just because she didn't
0:56:43 > 0:56:47- bake some very good cakes, but she's certainly out of contention.- Yes!
0:56:47 > 0:56:48CHUCKLING
0:56:54 > 0:56:55Sport Relief Bakers.
0:56:55 > 0:57:00Congratulations on battling your way through two days of baking carnage
0:57:00 > 0:57:04but it's now time to name our Star Baker.
0:57:05 > 0:57:08And today's Star Baker is...
0:57:11 > 0:57:12..Alistair.
0:57:12 > 0:57:14- CHEERING - Congratulations.
0:57:15 > 0:57:17Come and get your Apron of Glory.
0:57:17 > 0:57:18Oh. Oh...
0:57:20 > 0:57:23Alistair won because he triumphed with his sponge today,
0:57:23 > 0:57:26his Victoria sandwich, it was absolutely delicious.
0:57:26 > 0:57:28He should be proud.
0:57:29 > 0:57:30I can't believe it.
0:57:30 > 0:57:31HE CHUCKLES
0:57:31 > 0:57:33This is the first thing I've won since,
0:57:33 > 0:57:37since the Harbour Club tennis championships mixed doubles in 2004.
0:57:37 > 0:57:40Not bad, is it? I'm on a roll!
0:57:41 > 0:57:44It's been really nice to take part in something for Sport Relief
0:57:44 > 0:57:47that doesn't leave me battered, bruised and in tears.
0:57:47 > 0:57:52I mean, I'm absolutely filthy but I had a go
0:57:52 > 0:57:54and surely that is what this is all about?
0:57:54 > 0:57:55Rochelle...
0:57:55 > 0:57:58I'm really glad that I got through with no tears
0:57:58 > 0:58:00and that I finished the baking and that we had a really good time.
0:58:00 > 0:58:02We did.
0:58:02 > 0:58:05It has made me realise that, actually, it's not that difficult
0:58:05 > 0:58:08and there's so many things you can do to raise money for Sport Relief
0:58:08 > 0:58:11so, if I can do it, you can do it.
0:58:11 > 0:58:13We're all winners.
0:58:13 > 0:58:15ALL: Ahhh... Bake Off!
0:58:15 > 0:58:16LAUGHTER
0:58:17 > 0:58:20If you know someone who fancies themselves a Star Baker, maybe you'd
0:58:20 > 0:58:24like to purchase them one of these very fetching Sport Relief aprons?
0:58:24 > 0:58:25They're available online
0:58:25 > 0:58:29and in store right now with all the profits going to Sport Relief.
0:58:29 > 0:58:33Just got to bbc.co.uk/sportrelief to buy one and indeed to find out
0:58:33 > 0:58:36other ways to join in all the fun and games of Sport Relief.
0:58:38 > 0:58:43Please text BAKE to 70005 to donate £5 to Sport Relief to help
0:58:43 > 0:58:46children like Queen all around the world.
0:58:46 > 0:58:50Your money really DOES make a difference. Thank you.
0:58:50 > 0:58:52LAUGHTER