Episode 4 The Great Sport Relief Bake Off

Time to don pinnies and turn up the heat

on four celebrities ready to do baking battle.

They will face three challenges, two judges,

in the hopes of one of them becoming our Star Baker

and winning the prestigious Apron of Glory.

It can only be The Great Sport Relief Bake Off.

Today, four more celebrity bakers walk on to the Bake Off court.

Oh, no!

Ah, ah!

Nobody panic!

And serve three sets against judges Mary and Paul...

Just trying to get some moisture in my mouth

so I could try and dissolve the cake.

..hoping to raise money for Sport Relief.

Sugar plum fairies!

Showstopper!

And inspire you to do the same...

If you're thinking of getting involved with Sport Relief,

don't think any more, just do it.

It's a cliche to say, "I see where the money goes,"

but I have seen where the money goes and I know it makes a difference.

..while vying for the title of Sport Relief Star Baker.

Haw-haw-haw-haw!

I've never felt more stupid!

Oh, no!

SHE LAUGHS

And Olympic champion Nicola Adams will be in South Africa...

It's a really tough life for a 14-year-old.

..exploring how the money donated really can change lives.

Today's four Sport Relief bakers entering the Bake Off tent are

actress and comedienne Doon Mackichan.

SHE STAMPS HER FEET RHYTHMICALLY

Ole! Oh-oh!

SHE LAUGHS I love Spain.

Every time I practised, which is the last two days,

I left something crucial out.

So I need to concentrate, and not be yakking and showing off.

Singer and one-fifth of girl band The Saturdays, Rochelle Humes.

# Watcha doin' to my head?

# Na, na, na, na, na, na

# Should be here with me instead

# Na, na, na, na. #

I'm used to performing in front of thousands of people,

but not baking,

so I think I'm definitely more nervous than I would be

performing the O2 Arena, for sure.

Ex-Blue Peter presenter and Sport Relief stalwart, Helen Skelton.

I'll be walking, kite-skiing and, in a world first,

trying to cycle part of my route to the Pole.

I've been involved with Sport Relief for quite a few years.

This is completely different,

and I know people will think, oh, this is going to be miles easier.

I actually have to be good at this, don't I?

And impressionist and comedian Alistair McGowan.

-Ouch!

-SHE BURSTS OUT LAUGHING

I am Alistair McGowan, the man who brought you

-HE IMITATES:

-David Beckham,

Michael Parkinson,

-Dot Cotton.

-LAUGHTER

I'm really excited about it.

And looking forward to meeting Mary Berry, Queen Mary.

It's like meeting the Queen, isn't it?

Hello, Sport Relief bakers, and welcome to the Bake Off tent.

Now, as usual we'll begin with the Signature Challenge,

and Paul and Mary would like you to make today...pizza.

It should be enough to feed a family.

You can have whatever toppings you like.

The only stipulation we would make is that

you do not phone somebody up and have it delivered to the tent.

You have two hours, so on your marks, get set, bake!

Pizza has been a popular fast food for thousands of years.

Archaeologists found evidence in the ruins of Pompeii

that pizzas were made before 79AD.

I want to see something with a beautiful, crisp base

with a lot of topping.

They may not have the greatest skills,

but I want them to show us just what they can do.

My son, who's 11, makes the best pizza in the world.

If they can't make a pizza, they're in serious trouble.

I mean, is that a well?

It is today. Right.

So, put the easybake yeast in,

that's 7g. Some honey.

Adding honey is like adding sugar.

It activates the yeast, and speeds up the proving process.

Now. Now, God, you see, it's going to turn into dough

which is just the miracle of cooking, isn't it?

Doon describes herself as a non-baker

who relies on cake mixes when baking with her children.

A big fan of chilli and garlic, she's putting five cloves

into the tomato sauce on her anchovy and black olive pizza.

Am I doing this right, this kneading thing?

-The way that you're kneading is not a problem...

-OK.

The only issue is the amount of flour you're putting on the bench.

-Oh! Oh, too much.

-That flour goes in to the dough and becomes too tight.

When I got it out it, was quite sticky, so I was a bit panicky.

-You've got to work through that.

-Do I need to add any more water,

-or am I going to dry it out?

-Too late.

-Too late!

Do I carry on with this kneading for much longer?

Even when you're kneading, you're being needy!

THEY CHUCKLE

Right, 200ml.

Rochelle discovered her love of baking while she was pregnant.

She regularly tries her cakes on husband Marvin and her band mates.

I am adding in beer, hoping that it's going to taste nice.

The beer in Rochelle's dough should add flavour to her pizza base

which she's topping with a Caribbean-influenced

spicy tomato and jerk seasoning sauce.

This is my father-in-law's recipe.

I've got plantain, I've got peppers.

Pineapple that I'm going to caramelise.

What I'm just wondering... Why?

-Are you worried it's all a bit busy?

-It could be.

-It could be.

-Could be.

-Be interesting to see what comes through. Good luck.

-OK, thank you.

-Are you taking my beer?

-Take it with you.

-Feel free!

-HE IMITATES MARY BERRY:

-Now the dough is ready,

I'm going to put it in a proving drawer.

the thing about a proving drawer is it can improve or it can approve.

It's also, of course, the proof of whether your dough is right.

And then, so, 40 minutes.

-SHE EXHALES

-OK, now, it's the tomato sauce time.

So, for the base, I'm thinking tomatoes, bit of garlic,

might put some oregano in there.

Then I'm going to put some onion in.

This is a jerk paste, a jerk seasoning.

This should make it a little bit hot.

I'm not going to blow their heads off.

Oh! It's really spicy. Oh, no.

That's not good. Maybe I should add some sugar.

Oh, no, I've started talking to myself.

I don't want it to perish, the basil. It's probably nearly ready.

Mm. That's really good.

Pesto time.

Instead of cooking a tomato sauce,

Alistair's making a traditional pesto with pine nuts, Parmesan,

olive oil and basil.

It just says one bunch of basil.

So, what's a bunch? Is that a bunch? Is that a bunch?

Everyone has a different idea of what a bunch is.

Alistair enjoys cooking, particularly making cakes.

His Prima Pizza, so-called because it's the first one he's ever made,

is inspired by ingredients he uses in his favourite pasta sauce,

Stilton, walnuts and peas.

-Are you making a savoury one?

-Yes, but I'm adding apple to it

-because I'm using Stilton.

-A little twist.

I'm aware Stilton can be quite salty

so I'm trying to balance that with the sweetness of the fruit.

-What base are you using?

-The base is just plain base.

You're the only person, by the way, in your book,

who says you may not need all the water.

-You just slipped in the fact that you've got his book.

-Yes.

It's currying favour with the judge.

I said to Paul, "My favourite chef at the moment is Nigel Slater,

"I do a lot of Nigel Slater recipes."

And he sort of looked aghast, and said,

-HE IMITATES:

-"Read that, lad,

"that'll teach you all you need to know. Take that away. Read that."

I've never heard of plantain on a pizza before, but I love plantain.

I'm plantain's number one supporter.

So, it's going on my pizza.

And it wouldn't be a Caribbean pizza without plantain, so.

-Ah, nice!

-Yeah. Have you tried it before?

-Yeah.

They're more, like, potatoey than banana, aren't they?

Like a potatoey banana, if there is such a thing!

I'll try pulsing. Oh!

MACHINE WHIRRS

Ooh, they're nice. They're nice. You don't want too many.

That is going to swim all the way onto my pizza.

OK, good.

I am making, I'm sort of making it up as I go along.

I like chicken and I like fruit,

so I'm putting chicken and fruit on a pizza.

Despite her experience in the Blue Peter kitchen,

Helen considers herself a novice cook

with little patience for following recipes.

She's creating four small pizzas

using an unconventional mixture of toppings.

So you're putting halloumi, chicken and pomegranate on top of the pizza?

-With a wholemeal base?

-But you put pineapple on a pizza, don't you?

-What does a pomegranate bring that...?

-A bit of colour.

-Colour?

-Yes.

-OK.

A similar colour to tomato!

I can see an onion and some garlic here,

and that will cheer it up no end.

Thank you.

And then you're going to put slices of halloumi, or will you crumble it?

-I'm going to put slices.

-Slices of halloumi?

No, I'll crumble it. The way you reacted...

You're really frightening the life out of her.

-Just do it, and we'll see how it goes.

-Thank you.

-Never had a pizza like this before. I hope it works out.

-Thank you.

Wow! That's definitely bigger.

Let's hope it's proved itself.

-It's not quite double the size, is it?

-I wouldn't say that.

Unless you had a very small amount, definitely not doubled.

No, it's not doubled in size.

Apparently, this is called knocking it back, a bit like a pint of lager.

You've got to knock it back.

They said a family-sized pizza.

If their family eats anything like my family,

then it needs to be quite big.

I think this is stretchy enough.

It's stretching off the table!

Let's do what they do in the restaurants.

Come on, now, this time.

Off we go, whoa, yes!

How do they do that?

Still won't stretch.

Come on, stretch.

I'm going to give up on that.

I'm trying to do a love heart.

Does that look like two boobs?

This is all getting a little bit tense.

The base is a big problem. There's not enough air in it.

But I've got to go now, otherwise I'm not going to get any pizza made.

But I just want it to be good, and it's not going to be good.

See, what's not good is this air bubble is creating a bad aesthetic.

Here goes the mozzarella.

Do you feel there's going to be enough here to feed a family?

Er, well, there's only me and my husband and a five-month-old,

so, my family, yes. I've based it on that.

We're all going to be surprised how popular pomegranate is on a pizza.

# O mio babbino caro

# Mi piace, e bello, bello! #

Right, now I'm putting them in the oven.

OK.

Keep an eye on it. That's what the glass door's for.

OK, yes.

Oh, my goodness.

Ten minutes? Not ten minutes.

It's not a family size.

I think that crust is going to be too thick and dry.

I've got to say I'm a little disappointed.

I am praying!

That's what it looks like, and that's what I'm doing.

Praying for a miracle

Five, four, three, two, one, go!

Oh, my good Lord!

It's done, it's done! How do you get it out?

Whoa. It's amazing how much this dough rises.

Oh, no! That dough is not cooked.

OK, come on, pizzas.

It's a bit small.

It's a bit small, it's not big enough.

SHE GASPS

It's good. It's good.

I'm quite happy with that. Mm!

-You got yours out, you two?

-Mm.

One minute. You have one minute.

I'm going to take it out at the last second.

It's ruddy good.

A bottle of rioja, please.

Ow!

Argh, that's really hot!

Helen, do you want this?

Oh, yes. Thanks, love.

Oh, no.

Time is up. Step away from your pizzas.

I've not finished.

Alistair McGowan, stop doing things.

-Oi! Blue Peter!

-What?

-Stick it on your counter top.

I've got nowhere to put it. THEY LAUGH

-The overall pizza looks quite nice.

-And it looks tempting.

The actual dough itself is a very close texture.

OK.

It's got lots of garlic in it.

-It's got five cloves of garlic in it.

-Yeah.

I think I've just got five cloves of garlic!

-I think the base is too thick.

-Yeah.

But overall, it's a good eat.

Great. Thank you. I'm very pleased.

I was a bit worried about the flavours being quite dry,

the pomegranate being dry,

the chicken being dry, the halloumi being quite a dry cheese as well.

Well, have a go. It couldn't be any worse than you imagined.

-It's bland.

-Oh, OK.

I would just like a little more seasoning, a little more flavour.

The killer blow for me on top of pizza is using halloumi.

The last thing I want to hear when I'm eating a pizza is that

squeakiness going on inside my mouth, but it looks good.

I like the idea of that, but the problem is the flavours.

-It's quite doughy underneath.

-Yeah.

-Can you see that, Mary?

It was right at the very top of the oven.

-That means that the top would be cooked first.

-Right.

I think it should have had a little bit more underneath.

I like those flavours. It's really, really tasty.

The pesto is really nice, the chorizo's really good.

-The only shame is the base needed another five, ten minutes.

-Yeah.

But the flavours are gorgeous.

-Nice pizza, that.

-Thank you very much.

It's quite a crispy base, which I like, you know,

it's got good strong colour on it.

I think that crust underneath is very good.

It's totally different, but I do think it goes together.

-I think that is a gorgeous pizza.

-Oh, thank you!

It's an interesting topping, it's different

and you've got a very good bake underneath.

-Yeah, well done.

-Thank you.

-Thanks, Rochelle.

I thought it looked a little bit like a kid had made it,

but it ended well, so it's all good.

I was a little bit disappointed with the, "Oh, it's quite bland."

And my favourite thing about halloumi is that it's squeaky.

It was a good eat.

Or a GE, which will be going down on my CV.

I'm quite pleased. I'm glad they like the flavours.

The next one's going to be a real, real, challenge.

Who knows what we're going to get?

GEESE QUACK

OK, bakers. It's now time for the Technical Challenge

and to ramp up the tension we've some dramatic stormy weather

to help set the scene. Now, you've no idea what you'll be baking

and just in case your reaction to the news is not suitable

for your delicate ears

I'm going to ask you to step out now, Paul and Mary.

-Good luck.

-Good luck.

-Into the rain.

We're now going to ask you to bake one of Paul's recipes.

We want you to make for us ten Eccles Cakes.

What the judges will be looking for is a perfect rough puff pastry,

delicately filled with spices and fruit

and then topped with crunchy grains of sugar.

You have one hour and 45 minutes.

So, on your marks, get set, bake!

That was a good start(!)

Families making Eccles Cakes have traditionally guarded

the secret of their recipes with the famous Eccles expression being,

"The secret dies with me!"

As it's for charity, Paul is sharing his.

200g of butter, cubed.

This is quite up my street because this is about following recipes,

which I'm quite good at but I've never made puff pastry

and there's a lot of stuff to do here.

Oh!

Ooh! They look good.

The main reason why I picked Eccles Cakes is because

they were my favourite when I was a kid. Love eating Eccles Cake.

It'll bring out a couple of skills.

Making rough puff, the shaping and of course, the baking.

It's got to be a beautiful golden brown with that gorgeous

sugary coating on the top.

That is perfect flaky pastry.

It's in beautiful layers, it's crisp and it's jam-packed full of fruit.

They're spot on, them, Mary, aren't they?

-Mmm. Spot on.

-Need a cup of tea with that.

Mary and Paul might get to take sanctuary with their cuppa

but sadly for the bakers

there's no chance of this challenge being rained off.

THUNDER RUMBLES

Ahh! Oh, no! I hate thunder and lightning. I'm so scared

of thunder and lightning!

See, now it feels like Sport Relief.

I'm outside, in a tent, in the rain.

All I need now is someone to give me a pair of skis

and say, "Right, that's you for the next 40 days, Helen."

You've got to mix it to coat it in flour.

Be careful to keep the butter in lumps.

So put all of it, put it all in here...

Keep the butter in lumps...

I don't think I've ever had an Eccles Cake.

It sounds really old. Really old-fashioned.

Mix the water and the lemon juice together.

Cut across the... Cut across? What does that mean, Paul?

"Cut across the contents of the bowl,

"turning the bowl continuously as you chop the butter."

Ahh, there we are, look. I see, so you cut and turn...

I'm just really scared of the thunder, so I'm doing it

really quickly so I can't hear anything!

The dough is very wet, so it's going to need some more flour.

That's looking a bit better.

I shouldn't have made this warm with my hands,

but I didn't know how to chop up the butter!

I'm not doing what anyone else is doing.

But then, that's not unusual...

Tip it into lightly floured... Oh.

Time for the Paul Hollywood flour shake again!

He says it will be wet. Very wet, so I think that's not bad.

There's a lot of lumps in it, though.

"Quickly shape it into a narrow rectangle." Narrow rectangle.

HELEN LAUGHS

I don't know what to do with it. Look at it!

OK, right. So you work it into a rectangle...

-How did you get that to happen?

-I just put loads of flour in it.

Oh, yeah, that's what I'm going to do. That's what I'm going to do.

I cannot understand what this recipe means.

"Fold the bottom." You do what?

"Fold the bottom third up into the middle

"and the top third down onto the other two thirds."

Fold that into there and that into there, yeah?

Bottom third. Fold it up.

What's this going to achieve?

Then the top third down onto the other thirds.

What is this achieving? Why don't I just do it in a big lump?

OK. Chill for 10 minutes. OK, OK!

Not really a rectangle.

Soak the currants in the sherry.

Three tablespoons of sherry.

The next challenge the bakers face is the filling.

Oh, I need to drink that!

Zest of a lemon.

That's the zest of a lemon, isn't it?

30 grams of peel...

..half of cinnamon...

Quarter teaspoon of freshly grated nutmeg.

I'm just going to add as many as I fancy.

Wow! Sherry's going to make them happy, isn't it?

Smells nice.

Now my ten minutes is up on my short pastry...

(Jesus)...

That is scrambled eggs!

Fold the bottom third of the pastry onto the middle third.

Bit wet under there.

And then the top third down onto the other third!

Anyway, I'm just going to fold it,

because I don't understand what that means.

I think that is looking quite good. I mean, the butter's quite lumpy,

but I think that's a good sign, isn't it?

Now, that looks like a rectangle

so I'm going to go and put it back in the fridge for ten minutes.

Take out of the fridge and roll into the original narrow rectangle.

Roll, I can't roll that!

Put some flour in.

-Because you're not going to be able to roll it.

-No, I'm not!

I'm going to put a bit more flour in, like Doon said.

Looks like a strange conga eel.

Now look, there's a third.

Over the top...

Tastes really nice.

But I'm not being marked on that, am I?

Being marked on the whole thing!

I definitely put way too much sherry into mine, but I just poured it in.

I didn't really think you could go wrong just pouring the sherry in.

I think recipes are restrictive.

I think they're a set of rules that should be broken.

-DOON:

-Don't touch mine.

-Which one is yours?

The better one... I've seen you trying to swap it.

-You've got one more rolling and chilling, have we?

-Yeah!

Come on, then, let's roll and chill. We like rolling and chilling.

Right, here we go again!

Right, back into a rectangle, was it?

-AS MARY:

-Oh, that smells absolutely delicious, absolutely wonderful.

I'm getting all sorts of beautiful flavours. Look at that.

It's going to be absolutely beautiful.

Bakers, you only have half an hour left.

That's just half an hour to go in this challenge.

Oh, my God.

It's going so wrong!

Mary and Paul want the Eccles Cakes to have a light, flaky pastry

so the bakers should roll out their dough evenly, taking care to protect

those carefully made layers(!)

I've got to make ten.

It's quite...thin, isn't it?

I'm not going to get ten out of this. That's ridiculous.

That one's better.

Two...

There's still quite a lot of lumpy butter in my pastry,

but that could be the perfect thing.

Supposed to chill for a little while as well.

I don't know if you got a lot of time to stick them in the fridge.

-No.

-If it's anything to you,

I don't think anybody's Eccles Cakes are going well.

Uh-oh. Quick, fill the hole.

God! Quick. Let's do another one!

If I could hide the under side, I might be in with a chance here.

But I know that Paul looks underneath things as well.

I don't really know what I'm doing. Do you sandwich it together?

Is that what you do?

-You printed out ten things...

-Yeah.

..so each one of those has got to be a cake.

-You what?

-You're supposed to make ten cakes,

-that's why you cut out ten circles.

-Oh, I've done that wrong, haven't I?

Yes. But it's not too late to go back.

Oh, sugar plum fairies...

I've never felt more stupid than right now.

There we go!

Pop some sugar on.

I don't know how much sugar, I'm literally just hoping for the best.

How are you cutting them?

-You just want three little slices, just the tiniest little...

-Right.

That's very generous of you to help your fellow contestant like that.

-He's really helpful.

-He is.

Ohh!

But he can't do it himself!

Those who can't do, teach.

And they're going in.

Doon, have you gone bottom shelf or top?

Er, top.

We'd like to apologise for the people of Eccles

for what we have done to your cakes!

I feel sorry for them. They're really upset looking.

They're like, "Why did you make me like this, Mum?"

Really not very nice.

Come on boys... impress him. And Mary.

I know it's not much of future, really,

but it'd be a very nice journey from hand to mouth.

Bakers, you have five minutes.

Five minutes to go.

I'm going in, I'm going in.

Are they ready?

Is that ready?

(I think that's ready.)

HELEN CACKLES

Nobody panic, nobody panic!

# Oh, I feel really good, I feel empowered with my baking! #

I think they're a little under...

Ah! I think... Are they supposed to taste of salt?

Why do they taste of salt?

I sprinkled them with salt, not sugar.

Oh, no! I sprinkled them with salt, not sugar.

Oh, that's amazing!

-You didn't!

-I did.

I sprinkled, I promise you it tastes of salt.

SHE LAUGHS

Oh, my God! No!

Salt, salt is good. Salty and sweet, it's good!

Quick, let's just put the sugar there.

Oh, no!

Ladies and gentlemen. Time is up. Step away from your bakes.

-They are done. Stop it.

-They're disgusting.

You must now bring your finished products up to the front.

Right, we've had a few problems, obviously.

Let's start with this one.

I've never ever seen it where you've got different shapes,

different sizes, different cuts.

It looks like ten different people have made them.

I think I might have the best one.

To be positive, the fruit is well mixed

but they're pretty sort of uneven pastry, really.

There's a big lump there in the bottom.

The flavour is all right, it comes down to the fact that

that puff pastry hasn't been made properly.

Right, we'll move on to the next, erm, treat.

The adding the sugar later...

Just an extra dusting, I think.

Something's seriously gone wrong with that puff pastry.

There's salt on the top.

It's just salt. It's too salty, and you got raw dough.

Right, we'll move on.

-Actually, you know, they LOOK OK.

-They look tempting.

Probably could have done with slightly longer in the oven

but they look pretty good for Eccles Cakes.

The pastry at the top is a nice thin layer, but underneath where

all that tucking is, there's rather a lot of tucking.

Mm, it's a little bit doughy on the bottom but the flavour's good

and you have got a slight crunch coming from the top as well.

-Nice presentation.

-Mm.

OK, we move on to the last one.

Here we've got a nice brown underneath, which is good.

Not much flake, is there?

Inside is a lovely flavour, but the pastry's too thick underneath.

It was a very difficult challenge.

No, it wasn't, Mary.

It's time for the judges to decide who's finished top of the league

and who scored an own goal.

Right...

So, in fourth place - this one here. Who's that?

-Salt.

-I really love sugar, so I was like,

"I'm going to put lots of sugar on the top."

But it ended up being lots of salt.

And in third place is this one...

Helen.

But the inside tasted all right.

It did taste, it tasted, yeah.

SHE CHUCKLES

In second place...

I got very confused. With "cut across".

And in first place is this one. Well done.

APPLAUSE

Let's not clap just yet. You had a bit of flake, good colour.

It needed probably another five, ten minutes

and it would have been perfect, well, not perfect

but it would have been looking more like an Eccles Cake.

-LAUGHTER

-Well done.

I didn't think I would feel this good, but I feel really good

because my Eccles Cakes were THE best!

Mine wasn't bad, actually, so I'll definitely make them again

but it's not easy making that pastry.

Tomorrow I am going to be back with a bang

and I'm not going to mix up salt and sugar.

I might even bring my own labels, so I don't get confused.

I'm here to sort of prove to people that even if you can't bake,

you should give it a go.

So, Sport Relief viewers, just have a go.

To see how your Sport Relief donations are transforming lives,

we sent Nicola Adams to a township called Tsakane.

Millions of children across South Africa are about to start their day.

But for many of them they don't have parents to help them get ready.

This is Queen. Only 14 years old. She's an orphan.

She lost her father at the age of seven

and, sadly, just a fortnight ago, her mother passed away.

Now she lives with her brother, Prosecca,

her sisters Josephine and Xolani.

With no-one else to care for them

Queen wakes at four every morning to get the family ready.

Yeah, it must be hard because you have responsibilities... Yeah.

Sadly, Queen's situation isn't unusual.

Over half the children in South Africa live in poverty

and one in five is orphaned.

Wow.

It's really hard listening to Queen's story

and to think that she's had to mature so quickly

and try to be the parent for the rest of the family.

It's a really tough life for a 14-year-old.

But there is some hope for Queen and her family.

Just around the corner, Sport Relief helped to fund a Safe Park.

What the Safe Parks provide is a system of support where

children are given the opportunity to go back to their old roles,

to be children, to be able to play,

to be able to interact with other children.

Without these projects, those kids would be hopeless.

Food, counselling and homework support are all available.

And with her responsibilities lifted,

Queen can do her favourite thing for a few hours a day -

play netball.

It doesn't cost much to help children like Queen.

SHE CHEERS

Please text Bake to 70005 and donate £5 to Sport Relief.

Thank you.

Bakers. Welcome to the Showstopper Challenge.

Now, Paul and Mary would like you to make a tiered cake.

It must have at least two tiers

and be completely covered in whatever you'd like to cover it with.

Ganache, royal icing, butter cream, plaster of Paris. Whatever you like.

The twist is,

because this is Sport Relief,

your cake must represent some form of sporting equipment.

So, you have three and a half hours.

On your marks, get set, bake.

OK...

650g of...

Brilliant.

I don't understand my own instructions.

It's not a good start.

From the bakers I want to see a good cake, good texture,

good flavour, good filling.

But more importantly, it should look like the sporting equipment

of their choice.

Oh.

They're not going to get away without having

those two tiers or more.

When we see the finished article, it must be stunning.

I can't wait.

SHE CHUCKLES

I'm determined not to be a twit today.

Just hiding my salt.

-So, Rochelle...

-Yes.

..what are you doing as your Showstopper?

I'm doing a chocolate cake, with butter cream and icing

and then I'm making it look, hopefully, Olympic-themed.

Rochelle's plan is to make a two- tiered chocolate sponge cake.

It will be layered with butter cream and decorated with

fondant sports balls, a finish line and a chocolate gold medal.

The two tiers, how are you going to stack them?

Are you going to dowel it or just pop one on top of another?

If I knew what you meant I'd answer it.

-So, you're just going to put one on top of the other?

-Yeah, I've got some sticks.

Ah, you've got doweling?

-Oh! I've got doweling? I do!

-OK.

SHE LAUGHS

Just make sure, please, that you weigh things up properly

and you don't confuse the sugar with the salt.

Well, I've hidden the salt now.

Now I'm done with it, it's hidden away!

FRENCH ACCENT: It's very important when cooking your Victoria sponge

you get the top absolutely as smooth as possible otherwise you...

bumpy, lumpy, you won't be able to get your jam on there.

The confiture... It's looking very good. Ooh-la-la.

Alistair's Victoria sponge will be sandwiched with

Wimbledon-inspired flavours, strawberry jam and cream.

He's also using fresh mint

and coconut to mark out the tennis court for his Hawkeye-themed cake.

So, Hawkeye is the... the what?

It's the image that you get which stops line calls being controversial.

-Ah, right.

-It's just that image that we see of a fraction of the tennis

court, where the ball has landed. So mint to create the grass and coconut to create the white line

and then the yellow marzipan tennis ball.

Which I have yet to decide whether it's going to be in or out.

-Nice.

-I might argue with myself about that for a while in a John McEnroe sort of way.

MCENROE IMPRESSION: It's in, its out. What do you want it to be? Come on, let's decide.

And what sort of icing are you putting sort of over that lot?

-Fondant icing.

-Sugar paste?

-So-called.

-OK.

Yes. That's my biggest fear

How are you doing it? Because

jam and cream's going to be quite light as a sponge

so when you put the top tier on, are you supporting that in any way?

N-no.

My nickname's The Fish, so I love swimming

and I swim in all sorts of water, I'm a wild swimmer.

So, I swim all year round.

I swim in Tooting is my local pool.

So, I'm attempting to make Tooting Lido.

Aiming to make a splash, Doon's swimming pool cake will be

covered in blue butter icing.

It comes complete with fondant changing rooms, a fountain

and marzipan bathers.

So, the overall cake itself is a basic sponge.

It's a basic sponge but I'm adding some more fruit juice.

What flavours are you going to be putting into the butter cream or cream or...?

I'm using cream cheese and some tangerine juice.

Ah, you're putting that in the butter cream as well to give it a little bit of citrus flavour.

So, the water will taste of tangerine.

It's one layer, is it?

It is one layer, so I'm counting my fountain as my tiers.

As the second?

-So, it's one swimming pool with a fountain at one end.

-Right.

-And there will be swimmers if there's time.

-There's an awful lot going on here.

I think we've got to leave you or you're never going to get finished.

Better let me get on. Thank you very much.

I am going to be making a tiered chocolate cake that I will

attempt to turn into a mountain, a ski mountain with a skier on.

I've never made it, so...

Helen's hoping her three-tiered chocolate

and peppermint sponge won't be too off-piste.

She's coving her cake mountain in butter icing

and decorating it with fondant skiers.

Your sporting equipment is what? You're making a mountain...?

-Technically a mount... a mountain is sporting equipment

-A mountain is the equipment.

Thank you, Ed.

And there will be a skier with skis out the side.

And what flavours are we going to expect in this cake?

-Besides the chocolate?

-This is chocolate mint.

Are you cooking those in the oven at the same time?

I'm going to take this one out first.

Oh, then the other two are going to sink, aren't they? What would you do?

I think we'll leave that decision to you.

- Aww. - Good luck.

-Thank you, Helen.

-Thank you.

Doon?

Are you putting your tiers in the oven at the same time?

Yes, but then I'm taking out the smaller ones

so they don't get burnt.

But when you open it, does it not sink?

I don't know.

Mmm.

It's a peppermint cake.

I don't know that I am going to enjoy a peppermint

chocolate cake, but there's always a first, isn't there?

Right, I'm going to let the first one cook for 20 minutes.

Now... will they both go on the same shelf? They will.

Oh, no. Right, they're in.

OK. That's one hurdle.

The next hurdle for the bakers is the toppings.

I've got one bit in the oven, but I think we have established

over the last two days that I am no baker, but I am quite creative

so in terms of making something, making it look

like a little colourful skier, that's the bit

if anything, I can do, or at least that's the bit I hope I can do.

Still not a deep enough blue for the pool water.

But I'm loving that, water, watery-blue effect.

-FRENCH ACCENT:

-I need to check the cakes now.

Yep, yep, yep.

This is the bake-off squat, this is known as,

in exercising...

BOTH GRUNT

Still not done...

Cake's looking a bit like, I don't want it to be on the top.

I don't like what is happening to the top of it so I'm moving it down.

Rochelle's Olympic-themed cake is taking shape.

What are the different balls, here?

Basketball, tennis ball, cricket ball

but they're all supposed to be the same size.

-It's just like a little nod to them.

-Just a little nod to...balls.

It's just a nod to balls.

I'm making buttocks for swimmers.

That's a very important art when one is a cake maker.

Fantasy marzipan man.

This is my only little bit of design.

They're all doing forests and swimming pools.

One tennis ball, it's taken me half an hour.

It's really pathetic!

HE LAUGHS

Showstopper! That would stop any show(!)

I think they're all right.

Golden brown. Spongy to the touch.

Let's have a look and see if they are.

Mine's a little bit gooey in the middle.

This has got a pulley thing on it

but because I've never used it I don't know how to pull it out...

Oh, that is a miracle!

That's brilliant. That's technology at its finest.

Ah, please, please, please!

Ta-da!

So, can I go like that...?

No, don't do that. That's dangerous.

There's no sign of a soggy bottom there.

First things first, is it cool enough?

This goes on there, I push that down, right.

Here we go, folks.

Rochelle, are you putting doweling things in?

-Wood, yeah.

-They're kebab sticks!

That's the same thing, isn't it?

-Can I take some, yeah?

-Yeah.

Thank you, lovely.

When constructing tiered cakes,

doweling is used to support a cake board on which the next tier sits.

I thought you just put one on top of the other. But, apparently you don't.

Helen, however, is trying a new technique

I'm going for it. I'm doing it...

Da-da-da-da...

Oh, it is quite heavy...

Is this really stupid...?

Du-du-du-du-du-du-dah!

How do you get them off?

That's not looking bad so far...

Oh-oh-oh-oh!

This is going well, so far.

I may regret that little celebratory leap soon.

I've never done anything, anything like this...

Uh, wrong way.

Oops!

There's my fountain.

That can have a bit of white icing along the side.

Green for the top of the fountain, sludge green.

I'm making this look more mountain-like, OK?

Yes!

And then, look at this...

I've wrecked it, haven't I?

I've absolutely, categorically, wrecked it.

Bakers, you have half an hour.

Half an hour left to go, just 30 minutes.

It's time...for icing!

It's not enough to just cover the cake.

The icing must be the right consistency.

HE INHALES

The big test.

How do I do it? I can't remember.

I put too much on at once.

This is looking a little bit municipal, this colour,

and I'm not happy with it.

Let's just get it iced and then we can play around with the colour.

That looks like a mountain.

Is this what you do?

Crack on!

I can't.

Oh, no. Quick. Oh, my God.

This is such a disaster.

Can I just quit now?

This is a really quite stressful bit

because, erm...

I don't think that my doors are going to stick on to the thing.

And I think it's all going to fall off

so I'm going to try and stick it down with some cocktail sticks.

Yeah, yeah, yeah, yeah, yeah. This is good.

SHE LAUGHS

This does not matter right now. Just get it covered.

That doesn't look so bad from the front.

From the back, it's rubbish!

I think it's quite a simple idea.

Chocolate, butter cream on the top, got my little skiers.

I feel quite confident about this one.

That's good. Cos it's still all to play for.

So, these are the lido doors.

I just didn't imagine the sinking aspect.

So, in time that will be coconut, that will be mint.

And it will all just collapse under the weight of...goo.

Ten minutes, bakers. You have ten minutes

You're joking.

Ten minutes to go.

Up against it. There is no way I'm finishing on time.

That's not supposed to happen.

It's because I did it too early. Oh, no!

What little hope I had has gone.

MARY: What is that?

This is a snowboarder upside-down. They're his legs.

-He's toppled over.

-Right.

And he's going to go in there like that.

I think a little wing and a prayer there, don't you?

HELEN LAUGHS

No, it's a red swimming costume, it's for Sport Relief.

I'm trying to do a Sport Relief swimming costume.

Quite a cheeky little bum there.

One minute to go, bakers. You have one minute to go.

Woo! Woo!

-60 seconds and then the Showstoppers must stop.

-Woo!

I'm going for that, like, "not quite done" look,

you know people do that with their make-up?

"It took a while but I've just thrown it together."

Yeah.

This is what could make or break this cake.

Now, come on.

Now it works.

Oop, whoa!

That's all right.

Oh, bloody balls.

SHE GRUNTS

Bakers, time is up. Time is up.

Put your Showstoppers at the end of the bench and step away.

I know that it looks shocking, they don't need to tell me that.

I already know. I'm expecting them

to say that, but I just hope they say it tastes nice.

CHEERING AND APPLAUSE

Thanks.

I think the idea is a good idea.

-I think you just ran out of time, really, at the end.

-I did.

MARY: We ought to get into it.

You can see that it's slightly under-baked

but it looks a very good texture.

I think its bang on. I think the flavour's excellent.

-Thanks.

-I love the taste of the chocolate.

-Very good.

-It's a lovely sponge, yeah.

Thank you.

By the end, apart from the leaning

and the terrible icing,

er, I'm quite happy.

Er, there were a few more than two tears shed over

the making of that cake.

It's a many-teared cake.

LAUGHTER

I think the icing is a little bit thin.

It needs to be a lot thicker so it can bond to it.

CONTESTANTS: Woo!

It looks a good sponge. It's beautifully risen. Evenly baked.

The mint is quite tasty.

I like the cream and jam as well.

You've baked a very, very good Victoria sandwich. Thank you.

Thank you.

Quite honestly, I would like to go home now.

Let's just end on a high, I finished the cake,

the skiers are on the mountain, it looks like a mountain.

However, judging is probably going to burst my bubble

of naivety and happiness.

It's pretty impressive looking.

Is that exactly what you had in your mind as you started off?

No, it did evolve...

LAUGHTER

You mean, this isn't EXACTLY as you envisioned it(?)

SHE CHUCKLES

I think we found a skewer there.

Think we found a skewer.

I can't get the peppermint coming through, which I think

is a jolly good job.

The chocolate cake, you can taste the flour all the way through it.

It is under-baked.

And the very middle is still warm.

-It is still warm.

-It's a bit like a pudding cake.

You've got lots and lots of icing.

I think this would appeal to children.

-Thank you.

-Absolutely.

I'm not really a baker, so I'm very proud of myself

and I think it has ignited a small passion.

I like what you've done here with the butter cream

and the colours, the sort of line where the swimmers are going.

It's not a two-tier cake.

It's a one-tier cake with a hat sitting at one end.

It's not a hat, it's a fountain.

ALL GROAN

Straight through the legs. Quite brutal, wasn't it?

Ohh.

Let's have a look at this.

It is slightly overcooked and that is making it fairly dry.

Right, OK.

Do you think Paul's turned away in disgust or

because the cake, the colour is so like his eyes?

I was just trying to get some moisture into my mouth

so I could try and dissolve the cake.

Erm, it is over-baked.

But it's fun and it's creative. It's different.

I like the duck.

Thanks.

APPLAUSE

OK, then, Sport Relief bakers...

It's now in the lap of the gods

as Paul and Mary insist we call them nowadays.

There's nothing else you can do except leave it up to the judges.

I think two of them have done not badly

and the other two have had a few issues, and I think

Helen and Doon have had issues, I think Helen with her butter cream

and besides the look of the cake, the cake was pretty bad, too.

Her pizza was unconventional.

On the technical challenge she managed to do something which

bakers have been working at for years -

make ten individual Eccles Cakes, all completely different in shape,

size and colour.

Unbelievable.

With Doon, her pizza was OK but the overall base was a little bit dense.

She did very well in the technical challenge.

She was right up on a high level

but she didn't continue it with that cake.

Alistair, I think his pizza was good.

And he gave us an extra technique, he made the pesto.

He was second in the technical and that is a great Victoria sandwich.

The only issue I have is the icing.

It's just too thin.

We weren't expecting Rochelle's pizza to be good. But it worked.

On the technical, she was at the bottom with the salt problem

but I think the cake, it's a nice cake.

She worked hard at that and it was a fun-looking cake.

To be fair, it's down to two people, then, at this point.

I think we can eliminate Helen.

I think eliminating her seems a bit harsh just because she didn't

-bake some very good cakes, but she's certainly out of contention.

-Yes!

CHUCKLING

Sport Relief Bakers.

Congratulations on battling your way through two days of baking carnage

but it's now time to name our Star Baker.

And today's Star Baker is...

..Alistair.

-CHEERING

-Congratulations.

Come and get your Apron of Glory.

Oh. Oh...

Alistair won because he triumphed with his sponge today,

his Victoria sandwich, it was absolutely delicious.

He should be proud.

I can't believe it.

HE CHUCKLES

This is the first thing I've won since,

since the Harbour Club tennis championships mixed doubles in 2004.

Not bad, is it? I'm on a roll!

It's been really nice to take part in something for Sport Relief

that doesn't leave me battered, bruised and in tears.

I mean, I'm absolutely filthy but I had a go

and surely that is what this is all about?

Rochelle...

I'm really glad that I got through with no tears

and that I finished the baking and that we had a really good time.

We did.

It has made me realise that, actually, it's not that difficult

and there's so many things you can do to raise money for Sport Relief

so, if I can do it, you can do it.

We're all winners.

ALL: Ahhh... Bake Off!

LAUGHTER

If you know someone who fancies themselves a Star Baker, maybe you'd

like to purchase them one of these very fetching Sport Relief aprons?

They're available online

and in store right now with all the profits going to Sport Relief.

Just got to bbc.co.uk/sportrelief to buy one and indeed to find out

other ways to join in all the fun and games of Sport Relief.

Please text BAKE to 70005 to donate £5 to Sport Relief to help

children like Queen all around the world.

Your money really DOES make a difference. Thank you.

LAUGHTER