0:00:02 > 0:00:04You know what they say? Charity begins at home -
0:00:04 > 0:00:07and ends up in a big white tent with four celebrity bakers,
0:00:07 > 0:00:09one steely eyed man gorilla
0:00:09 > 0:00:13and one national treasure in a natty blazer-and-scarf combo.
0:00:13 > 0:00:16Yes, welcome to The Great Sport Relief Bake Off.
0:00:20 > 0:00:26From the worlds of sport, comedy, entertainment and even politics.
0:00:26 > 0:00:28I don't think I'm really cut out for this.
0:00:28 > 0:00:3016 of Britain's most game celebrities
0:00:30 > 0:00:33have agreed to do battle in the Bake Off tent...
0:00:33 > 0:00:35The pressure!
0:00:35 > 0:00:38..in a bid to raise money for Sport Relief...
0:00:38 > 0:00:40No wonder this is Sport Relief, I'm knackered.
0:00:40 > 0:00:42..and inspire you to do the same.
0:00:42 > 0:00:45They're all giving it a go, it's something they've never done before.
0:00:45 > 0:00:47GASPS
0:00:47 > 0:00:50Today, a resident of Albert Square
0:00:50 > 0:00:53takes on a resident of Downing Street,
0:00:53 > 0:00:54a goalkeeping legend
0:00:54 > 0:00:56and a stand-up comedian.
0:00:56 > 0:00:58"Dad, what's for tea?" "Canapes."
0:00:58 > 0:01:01They will roll, whip and sift their way
0:01:01 > 0:01:04through three tricky, slightly sticky challenges...
0:01:04 > 0:01:06I thought we'd be given something a bit easier.
0:01:06 > 0:01:08..under the glare of two hard-to-please judges.
0:01:08 > 0:01:10They're a bit raw down at the bottom.
0:01:10 > 0:01:13- Ooh, that's a bit of all right. - And Clare Balding is in Kenya,
0:01:13 > 0:01:18meeting people whose lives are being transformed by your generosity.
0:01:18 > 0:01:20So, which one of our four celebrities...
0:01:20 > 0:01:22That tastes really bad.
0:01:22 > 0:01:25..can win the prestigious Star Baker apron?
0:01:25 > 0:01:27- Start. - TIMER BEEPS
0:01:48 > 0:01:52The first group of Sport Relief bakers entering the tent are...
0:01:52 > 0:01:55It's actually quite hard, isn't it, tying behind your own back?
0:01:55 > 0:01:57I feel like I'm on Fifty Shades of Grey.
0:01:57 > 0:01:59..comedian Jason Manford...
0:01:59 > 0:02:03- CHEERING AND APPLAUSE - Ah, Liverpool on a Thursday night!
0:02:03 > 0:02:06This is where showbiz lives, ladies and gentlemen.
0:02:06 > 0:02:08It's weird when you first go in the tent,
0:02:08 > 0:02:10because it's the Wembley of bakers, isn't it?
0:02:10 > 0:02:14It's the Royal Albert Hall for people who bake.
0:02:14 > 0:02:16..award-winning EastEnders actress Maddy Hill...
0:02:16 > 0:02:20I would rather eat my own vomit than have a relationship like you.
0:02:21 > 0:02:26Mary and Paul will probably want aesthetic and taste in each bake.
0:02:26 > 0:02:29If I can get one or the other on any of my bakes,
0:02:29 > 0:02:31then I've done pretty well.
0:02:31 > 0:02:34..ex-England goalkeeper David James...
0:02:34 > 0:02:37The intention for us, obviously, is to win the game in 90 minutes.
0:02:37 > 0:02:39Am I competitive? 100%.
0:02:39 > 0:02:42If I don't win, then someone's cheated.
0:02:43 > 0:02:44Simple.
0:02:44 > 0:02:47..and businesswoman and wife of the Prime Minister, Samantha Cameron.
0:02:47 > 0:02:49David said to me last night,
0:02:49 > 0:02:50"I'm really worried about the Technical,
0:02:50 > 0:02:52"what are you going to do?"
0:02:52 > 0:02:54I think he's as nervous as I am, he's just like,
0:02:54 > 0:02:56"Get through it, you know? Good luck, darling."
0:02:56 > 0:02:58SHE LAUGHS
0:02:59 > 0:03:02Ah, Sport Relief bakers, there you are.
0:03:02 > 0:03:05Now, nothing to fear in the Bake Off tent,
0:03:05 > 0:03:08just a bit of mauling from the judges, Paul and Mary.
0:03:08 > 0:03:11Now, Signature Challenge.
0:03:11 > 0:03:14Paul and Mary would love you to make canape.
0:03:14 > 0:03:17They've asked, please, that you make 24 -
0:03:17 > 0:03:22and they must be made from rough-puff pastry from scratch.
0:03:22 > 0:03:25You've got two hours and 15 minutes on the clock.
0:03:25 > 0:03:28On your marks, get set, bake for Sport Relief.
0:03:32 > 0:03:34Right, come on.
0:03:34 > 0:03:35It's very quiet.
0:03:35 > 0:03:37Isn't there like, music, or something like that?
0:03:37 > 0:03:39- Just in your head.- Oh, right, OK.
0:03:41 > 0:03:44I used to be a canape waitress
0:03:44 > 0:03:48and my, did I eat a lot of canapes.
0:03:48 > 0:03:52When you see a tray of canapes, they've got to look tempting,
0:03:52 > 0:03:56and most important of all, they must be bite-size.
0:03:56 > 0:03:59Most of these celebrities will have gone to lots and lots of parties
0:03:59 > 0:04:02and been GIVEN canapes, but I bet they've never made one.
0:04:04 > 0:04:08I'm mixing the butter with my hands to form...floury butter.
0:04:08 > 0:04:13The key thing when making rough-puff pastry is to keep the butter cool.
0:04:13 > 0:04:14Does that look all right?
0:04:14 > 0:04:17If the butter's overworked, it'll melt into the flour
0:04:17 > 0:04:20and ruin any chance of the pastry rising in the oven.
0:04:21 > 0:04:22The problem is,
0:04:22 > 0:04:25no-one really tells you how big the lumps of butter to be.
0:04:26 > 0:04:29- And Paul watching you do your... - SHE LAUGHS
0:04:29 > 0:04:33..do your rubbing in is quite nerve-racking.
0:04:33 > 0:04:36Add water, knead for a bit, until dough is formed.
0:04:38 > 0:04:41Got to cover this and put it in the fridge.
0:04:41 > 0:04:42OK, freezer.
0:04:43 > 0:04:45Not got a watch on, ten minutes.
0:04:47 > 0:04:49- Hello, Jason.- Mr Hollywood.
0:04:49 > 0:04:50Tell us about your canapes.
0:04:50 > 0:04:54I'm going to make some man canapes - manapes, if you will.
0:04:54 > 0:04:55Scallops and black pudding.
0:04:57 > 0:05:01Jason's returning to his Northern roots with his Bury black pudding.
0:05:01 > 0:05:05He'll add scallops and top it with a caramelised apple sauce.
0:05:05 > 0:05:08These are actually going to be spoon-shaped.
0:05:08 > 0:05:11- OK.- So, the filling's on the spoon. - Oh, lovely.
0:05:11 > 0:05:13How do you get spoon-shaped vol-au-vents?
0:05:13 > 0:05:15I'm going to cut that heart shape in half.
0:05:15 > 0:05:16Have you already practised this?
0:05:16 > 0:05:18I had a go yesterday.
0:05:18 > 0:05:21They were burnt on the outside and doughy in the middle,
0:05:21 > 0:05:25but edible - nobody died, and I think that's all you can ask for.
0:05:25 > 0:05:26- Good luck.- Good luck, Jason.
0:05:29 > 0:05:30Is that on?
0:05:33 > 0:05:36- Morning, David.- Good morning. - How far have you got?
0:05:36 > 0:05:38I've got some rice there, cos I'm making jerk chicken,
0:05:38 > 0:05:40rice and peas canapes.
0:05:40 > 0:05:42Lovely.
0:05:42 > 0:05:45David's been inspired by a Jamaican family recipe,
0:05:45 > 0:05:48which he hopes will impress Mary and Paul.
0:05:48 > 0:05:50He'll wrap his pastry around the filling
0:05:50 > 0:05:54for a more unusual Swiss roll-style canape.
0:05:54 > 0:05:56Where's the pastry? What stage is it at?
0:05:56 > 0:05:58It's time to come out.
0:05:58 > 0:06:00I want to watch you do this, come on.
0:06:00 > 0:06:02Oh, hang on a minute, it might need another ten minutes.
0:06:02 > 0:06:04- LAUGHTER - OK.
0:06:06 > 0:06:08Have you set yourself a sort of timetable,
0:06:08 > 0:06:09or are you just winging it?
0:06:09 > 0:06:11- I can't believe you said that. - LAUGHTER
0:06:11 > 0:06:14You're suggesting that I might try and wing something?
0:06:14 > 0:06:16He's a goalie, he's never on the wing.
0:06:16 > 0:06:19- Oh, I see!- Always in goal. - Always in goal, Mary.
0:06:19 > 0:06:23To get the light, textured canapes that Mary and Paul want,
0:06:23 > 0:06:27the pastry needs to be rolled out and folded several times.
0:06:27 > 0:06:30I'm going to put it back in the freezer.
0:06:34 > 0:06:36- Good morning.- Morning.
0:06:36 > 0:06:37What are you going to be baking for us?
0:06:37 > 0:06:43Mine is quite spicy. I'm doing a Cornish crab and shrimp tomato curry
0:06:43 > 0:06:46- to go inside the vol-au-vent. - Nice.- Mmm.
0:06:46 > 0:06:49Sam's adapting her family's favourite fish curry
0:06:49 > 0:06:51to fill her traditional vol-au-vents.
0:06:51 > 0:06:53She's going for a big hit of flavour
0:06:53 > 0:06:56with black mustard seeds and fresh chilli.
0:06:56 > 0:06:59Sam, I'm suspecting that you're no stranger to the vol-au-vent?
0:06:59 > 0:07:03Yes, I do go to a lot of... I go to quite a lot of functions
0:07:03 > 0:07:04and so, there are vol-au-vents.
0:07:04 > 0:07:07So, I've really tried to make mine small, cos if you're a lady...
0:07:07 > 0:07:11- Yes.- ..and you've got lipstick and stuff on, it can get quite messy.
0:07:11 > 0:07:15- Yeah.- So, you put oil in there... - Yes.- ..and your...- Mustard seeds,
0:07:15 > 0:07:18the onion and the chilli and then the garlic and ginger
0:07:18 > 0:07:20and then the tomatoes,
0:07:20 > 0:07:23so I'm hoping this bit isn't too complicated.
0:07:27 > 0:07:29That's to make my tomato sauce.
0:07:29 > 0:07:31I don't know whether that's a cheat,
0:07:31 > 0:07:34but passata is just squished-up tomatoes, isn't it?
0:07:34 > 0:07:37So, could have done them from scratch, but...
0:07:41 > 0:07:42- Morning, Maddy.- Morning, Maddy.
0:07:42 > 0:07:44Tell us all about the canape that you've chosen.
0:07:44 > 0:07:47- MADDY LAUGHS - I'm making mini pizzas,
0:07:47 > 0:07:51because I just don't think canapes cover children's needs quite enough.
0:07:51 > 0:07:55As they're aimed at children, Maddy's mini pizza canapes
0:07:55 > 0:07:57will be finished off with an assortment of crisps.
0:07:57 > 0:08:00Like a pizza, they'll have a cheesy mozzarella topping
0:08:00 > 0:08:02and a passata sauce base.
0:08:02 > 0:08:06I'm loving what you've done with this bottle top cutter.
0:08:06 > 0:08:08- Tricks of the trade.- Very good.
0:08:08 > 0:08:11I think that's very, very clever. A tip for everybody.
0:08:11 > 0:08:14- It is a tip for everybody. - I think the idea sounds good enough.
0:08:14 > 0:08:16The fact that it's on the rough-puff pastry
0:08:16 > 0:08:18will give it a nice buttery base.
0:08:18 > 0:08:20- Good luck.- Thank you.
0:08:23 > 0:08:24I'm doing an apple sauce.
0:08:24 > 0:08:27Oh, that's looking great, look at that, beautiful.
0:08:30 > 0:08:32And it's mostly sugar.
0:08:32 > 0:08:34Chicken with a jerk seasoning on it,
0:08:34 > 0:08:37a bit of tinfoil, chuck it in the oven.
0:08:40 > 0:08:41There will do.
0:08:43 > 0:08:48This is Bury black pudding. It's a Northern delicacy.
0:08:48 > 0:08:50You come in from the mine.
0:08:50 > 0:08:53"Hiya, love, where's them black puddings?"
0:08:53 > 0:08:55Just don't ask what's in them.
0:08:55 > 0:08:57This is the crab and the shrimps.
0:08:57 > 0:09:00I'm already making the most terrible mess.
0:09:00 > 0:09:03At home, I'm quite good at kind of washing up as I go along,
0:09:03 > 0:09:05unlike my husband, who is a brilliant cook -
0:09:05 > 0:09:06enthusiastic and good cook -
0:09:06 > 0:09:10but he's not mastered the clearing up as you go along.
0:09:11 > 0:09:14Let's be honest, out of all four of us,
0:09:14 > 0:09:16who do you reckon's got the best kitchen?
0:09:16 > 0:09:18- Well..- Downing Street. - Who's eaten the most canapes?
0:09:18 > 0:09:19I mean, that's it.
0:09:19 > 0:09:21We don't have canapes in our house, there's no like,
0:09:21 > 0:09:24"Dad, what's for tea?" "Canapes."
0:09:24 > 0:09:25LAUGHTER
0:09:25 > 0:09:27That wasn't a thing, you know what I mean?
0:09:27 > 0:09:29"We're having canapes, son...
0:09:29 > 0:09:32"with beans. Canapes and beans and a crispy pancake."
0:09:32 > 0:09:34That wasn't a thing for us.
0:09:35 > 0:09:37Sport Relief bakers, you have one hour.
0:09:37 > 0:09:39- An hour?- Yes, my love.
0:09:39 > 0:09:40Pfft, loads of time.
0:09:42 > 0:09:44With the pastry chilled for the final time,
0:09:44 > 0:09:48most of the bakers start cutting out their canapes before they fill them.
0:09:48 > 0:09:51I'm going to go, we've got to do 24.
0:09:53 > 0:09:57But David has decided to fill his before he shapes.
0:09:57 > 0:09:59Look at the size of these things! Oh, wow.
0:10:01 > 0:10:04I don't know why I decided to do a traditional vol-au-vent.
0:10:04 > 0:10:05They're quite difficult.
0:10:05 > 0:10:09It looks like everyone else has had something more inspired.
0:10:11 > 0:10:12It looks like a baguette.
0:10:12 > 0:10:14It does, doesn't it?
0:10:22 > 0:10:25Why is it not looking like it's supposed to look?
0:10:27 > 0:10:29These are going in.
0:10:31 > 0:10:32I'm really nervous.
0:10:36 > 0:10:38Whatever.
0:10:38 > 0:10:39Just chuck it in.
0:10:41 > 0:10:43How do you work the timer?
0:10:43 > 0:10:45- Start. - TIMER BEEPS
0:10:45 > 0:10:48OK, Sport Relief bakers, time is money.
0:10:48 > 0:10:49Half an hour on the clock -
0:10:49 > 0:10:52you CANAPE me any more than that.
0:10:58 > 0:11:00How long have you got on yours?
0:11:00 > 0:11:01Well, I couldn't work the timer,
0:11:01 > 0:11:04so I'm going to have to do it by eye.
0:11:04 > 0:11:05How's yours going?
0:11:05 > 0:11:08I made too much filling, so I've ended up bite-sizing,
0:11:08 > 0:11:09they're about that big.
0:11:09 > 0:11:11It smells delicious.
0:11:11 > 0:11:13I'm just hoping it's cooked.
0:11:13 > 0:11:15I've not even got anything to present it on,
0:11:15 > 0:11:17other than the actual tray.
0:11:17 > 0:11:19Just use one of these bowls.
0:11:19 > 0:11:22What, are you going to put canapes in a bowl?
0:11:22 > 0:11:26- Bowl of canapes.- A bowl of canapes? What parties have you been to?
0:11:26 > 0:11:28- "Bowl of canapes, sir?" - LAUGHTER
0:11:34 > 0:11:37They're massive. Ooft, what was I thinking?
0:11:37 > 0:11:42Sport Relief bakers, you've got ten minutes left on your canape clock.
0:11:42 > 0:11:44Right.
0:11:44 > 0:11:46Oh, I think I might have overdone them.
0:11:46 > 0:11:48I think that they look all right,
0:11:48 > 0:11:51I'm just not sure whether they're cooked or not.
0:11:53 > 0:11:55No, it's not ready.
0:12:01 > 0:12:05I think the cheese will take about five minutes to melt.
0:12:05 > 0:12:08Mine's been in too long now. Right, this is it, it's out.
0:12:08 > 0:12:11Don't care. That is it, finished.
0:12:11 > 0:12:13That is...
0:12:13 > 0:12:14It's 24.
0:12:14 > 0:12:1721... It's 21.
0:12:17 > 0:12:19I've got to speed up, I think.
0:12:21 > 0:12:23It's whether or not...
0:12:23 > 0:12:25that counts as a canape.
0:12:28 > 0:12:30Getting a bit worried now.
0:12:30 > 0:12:32Scallop, come on!
0:12:33 > 0:12:34I'm shaking.
0:12:38 > 0:12:41Look at that. Look, that looks posh, don't it?
0:12:41 > 0:12:45Sport Relief bakers, one minute left on your canapes.
0:12:45 > 0:12:46OK!
0:12:46 > 0:12:50It's exhausting, this. I've never had to concentrate so hard.
0:12:57 > 0:12:59OK, Sport Relief bakers, time's up.
0:12:59 > 0:13:01- Argh!- Stop fiddling with the black pudding, now.
0:13:23 > 0:13:24I think the size of them are good.
0:13:24 > 0:13:28They're a little bit messy when it comes to the topping.
0:13:28 > 0:13:31- Yeah.- I think it's rather a practical shape
0:13:31 > 0:13:33that I think people could copy,
0:13:33 > 0:13:37because you've got something to hold at the end and pop it in your mouth.
0:13:37 > 0:13:40So, full marks for something different from everybody else.
0:13:43 > 0:13:45The pastry's quite buttery.
0:13:45 > 0:13:47And it is baked properly - you haven't just stung it on the outside
0:13:47 > 0:13:49and left it doughy in the middle.
0:13:49 > 0:13:52I think the scallop does go with the black pudding, and it does work.
0:13:52 > 0:13:55The apple sauce is there right at the end, the sweetness.
0:13:55 > 0:13:59You haven't quite got the rise, but you've got the flavour.
0:13:59 > 0:14:02They've kept their shape and they're a beautiful colour.
0:14:02 > 0:14:04I actually think you've done a decent job.
0:14:04 > 0:14:08Don't sound so surprised, Paul! I've eaten a lot of baked products.
0:14:08 > 0:14:09LAUGHTER
0:14:09 > 0:14:12But I think you should feel quite proud of yourself.
0:14:12 > 0:14:14Thanks, mate. Oh, my God!
0:14:16 > 0:14:17Get us a pint!
0:14:22 > 0:14:25I've seen a lot of vol-au-vents in my time,
0:14:25 > 0:14:27and they are absolutely perfect.
0:14:27 > 0:14:30Thank you. Oh, my daughter's going to be so pleased.
0:14:30 > 0:14:33They've risen in even layers.
0:14:33 > 0:14:34Shall we have a look and see
0:14:34 > 0:14:36if they're beautifully baked underneath?
0:14:36 > 0:14:37Could you ask for more?
0:14:40 > 0:14:43I think the kick from the chillies is there,
0:14:43 > 0:14:45but it doesn't overwhelm the shrimp or the crab.
0:14:45 > 0:14:47It's a beautiful texture. Well done.
0:14:47 > 0:14:50Give me a little fist please, SamCam. There she goes.
0:14:50 > 0:14:53They'll be employing me in the Downing Street kitchen.
0:14:58 > 0:15:00We've got 24.
0:15:00 > 0:15:02Eventually.
0:15:02 > 0:15:03The filling looks exciting,
0:15:03 > 0:15:07but we haven't got an awful lot of rise from your pastry -
0:15:07 > 0:15:09haven't quite got the layers.
0:15:09 > 0:15:11They're a bit raw down at the bottom.
0:15:11 > 0:15:13- Is that raw?- You see that bit in the middle there?- Yeah.
0:15:13 > 0:15:15That's raw.
0:15:15 > 0:15:17- This is not going very well, is it? - LAUGHTER
0:15:20 > 0:15:24The actual flavours are subtle and good.
0:15:24 > 0:15:26- Yes.- It's just that they're not done.
0:15:26 > 0:15:28And the bite I've just had...
0:15:28 > 0:15:32I mean, that's one, two, three bites for a canape.
0:15:32 > 0:15:33That is bite-size.
0:15:41 > 0:15:44They're a beautiful, even shape.
0:15:44 > 0:15:46I think they have risen quite well.
0:15:46 > 0:15:48I like them. I think they look great.
0:15:51 > 0:15:54Do you know, that pastry is beautifully buttery,
0:15:54 > 0:15:57it's flaky, it's delicious.
0:15:57 > 0:15:59- They taste beautiful. - MADDY LAUGHS
0:15:59 > 0:16:02I think you've created something that's really quite tasty.
0:16:02 > 0:16:04- Well done.- Thanks, Paul!
0:16:06 > 0:16:08I'd never conceived in a million years
0:16:08 > 0:16:11that "buttery, beautiful and flaky"
0:16:11 > 0:16:15would be terms given to something I had baked,
0:16:15 > 0:16:17so for that, I'm very, very proud.
0:16:17 > 0:16:18I'm feeling really pleased
0:16:18 > 0:16:20that it went well and that they liked the taste.
0:16:20 > 0:16:22I feel like I've got a new skill now,
0:16:22 > 0:16:24that I definitely didn't have before.
0:16:24 > 0:16:27I could do fish curry and now, I can do rough-puff pastry.
0:16:27 > 0:16:29Mary's lovely.
0:16:29 > 0:16:31I didn't realise she had such a petite mouth, though.
0:16:31 > 0:16:33Cos on telly, widescreen,
0:16:33 > 0:16:36I thought her bite-size was much bigger.
0:16:36 > 0:16:40I was kind of half expecting it just not to go well,
0:16:40 > 0:16:43so I was pleased when Paul said, "You should be proud of yourself."
0:16:45 > 0:16:47For the bakers' Technical Challenge,
0:16:47 > 0:16:51the judges have turned to the world of cycling for inspiration.
0:16:52 > 0:16:55Sport Relief bakers, welcome back to your Technical
0:16:55 > 0:16:57FRENCH ACCENT: Chall-enge -
0:16:57 > 0:17:00that might or might not be a clue.
0:17:00 > 0:17:03Now, it's one of Mary Berry's recipes, this one -
0:17:03 > 0:17:06so Mary, have you got any advice for the Sport Relief bakers?
0:17:06 > 0:17:08Read the recipe three times
0:17:08 > 0:17:11and go through it in stages carefully.
0:17:11 > 0:17:13Paul and Mary, with the deepest respect, off you go.
0:17:13 > 0:17:15Good luck.
0:17:15 > 0:17:19And I can now reveal to you that your Technical Challenge is to make...
0:17:19 > 0:17:21a Paris-Brest.
0:17:21 > 0:17:22Yes!
0:17:24 > 0:17:27It's a decadent French dessert,
0:17:27 > 0:17:29based on a French bicycle race.
0:17:29 > 0:17:32It's made from choux pastry rings,
0:17:32 > 0:17:36which are filled deliciously with a rich, praline cream.
0:17:36 > 0:17:38You've got one hour, 20 minutes.
0:17:38 > 0:17:40On your marks, get set...
0:17:40 > 0:17:43FRENCH ACCENT: Bake for Sport Relief!
0:17:43 > 0:17:45Well, simple(!)
0:17:49 > 0:17:53I can't even read it, it's making me want to cry.
0:17:53 > 0:17:55I thought we'd be given something a bit easier.
0:17:55 > 0:17:58Or at least we'd know what it looked like.
0:17:58 > 0:18:01I wouldn't know a Paris-Brest if it hit me in the face.
0:18:05 > 0:18:08So, why have you chosen Paris-Brest?
0:18:08 > 0:18:13Well, they were invented for the cycle race between Paris and Brest.
0:18:13 > 0:18:16The circle represents the cycle wheel
0:18:16 > 0:18:19and they are exceedingly rich and sweet
0:18:19 > 0:18:21and good to fortify the cyclists.
0:18:21 > 0:18:23The thing is, we are testing them -
0:18:23 > 0:18:26not just on their baking skills, but can they follow a recipe?
0:18:26 > 0:18:27Because I can guarantee
0:18:27 > 0:18:30they never would have heard of Paris-Brest before.
0:18:30 > 0:18:31Right.
0:18:33 > 0:18:35That is...perfection.
0:18:35 > 0:18:39I love the praline in the middle, the hazelnut and the caramel.
0:18:39 > 0:18:41The cream is lovely, it's nice and smooth,
0:18:41 > 0:18:43the crispiness coming from the choux pastry.
0:18:43 > 0:18:47And it's really showing several skills of our bakers,
0:18:47 > 0:18:49whether they've got it, or whether they haven't.
0:18:49 > 0:18:51Are you managing all right over there?
0:18:51 > 0:18:55By the way, it's all round the side of your mouth like shaving cream.
0:18:55 > 0:18:57LAUGHTER
0:19:00 > 0:19:03"Put the water, milk, salt, sugar and butter in a saucepan
0:19:03 > 0:19:07"and heat over a medium heat until the butter has just melted".
0:19:08 > 0:19:10For a successful choux pastry,
0:19:10 > 0:19:13the ingredients must be meticulously weighed.
0:19:14 > 0:19:17112 grams of flour.
0:19:17 > 0:19:19I mean, how specific is that?
0:19:19 > 0:19:20110,
0:19:20 > 0:19:22111,
0:19:22 > 0:19:24112.
0:19:24 > 0:19:26- Salt.- How much salt?
0:19:28 > 0:19:29A pinch of salt.
0:19:32 > 0:19:37Oh, a pinch of salt and a pinch of sugar. That's easier, isn't it?
0:19:37 > 0:19:40Well, if I know... Ha-ha, they've measured me a pinch,
0:19:40 > 0:19:42so I know what a pinch is, so ha-ha!
0:19:45 > 0:19:48"Shoot the flour into the mix".
0:19:50 > 0:19:52What does that mean?
0:19:52 > 0:19:55I'm assuming you just shove it in.
0:19:55 > 0:19:56LAUGHTER
0:19:56 > 0:19:58I'm just going to do it.
0:19:58 > 0:19:59I'm shooting it in.
0:19:59 > 0:20:01MADDY IMITATES GUNSHOT
0:20:05 > 0:20:06I reckon that's what shooting is.
0:20:06 > 0:20:09If I can make choux pastry today, that's quite exciting,
0:20:09 > 0:20:12because that means I can make chocolate eclairs.
0:20:12 > 0:20:15Ah! Looks really lumpy and disgusting.
0:20:15 > 0:20:18"Remove the pan from the heat and beat vigorously..."
0:20:18 > 0:20:20"..Until dough is formed".
0:20:20 > 0:20:23Am I beating it with a spoon, or am I beating it with a whisk?
0:20:23 > 0:20:24See, that needs a whisk.
0:20:26 > 0:20:28You can't beat someone with a whisk, can you?
0:20:28 > 0:20:31Woo, look at that! How's that for time-saving?
0:20:33 > 0:20:36"Return to the heat and cook out".
0:20:36 > 0:20:37What does "cook out" mean?
0:20:37 > 0:20:39I think you're cooking the flour a bit.
0:20:41 > 0:20:44Well, OK. I feel that's been cooked out.
0:20:44 > 0:20:45Yeah.
0:20:47 > 0:20:49If the mix is too runny when the eggs are added,
0:20:49 > 0:20:53they won't be absorbed and the choux pastry will struggle to rise.
0:20:56 > 0:20:57It looks like mash.
0:21:01 > 0:21:04I've got no idea how you're supposed to get it in.
0:21:06 > 0:21:10Oh. I think also, you're probably supposed to put it into the bag
0:21:10 > 0:21:13before you slit the generous hole, maybe.
0:21:13 > 0:21:16I think you're the only one that's got their nozzle.
0:21:16 > 0:21:18What the hell is going on there, David?
0:21:18 > 0:21:21DAVID LAUGHS I've never seen anything like that.
0:21:21 > 0:21:23- This is...- What is going on? It's come out all frilly.
0:21:23 > 0:21:27He's using his metal thing, but I don't think we do on this bit.
0:21:28 > 0:21:30That doesn't matter, does it?
0:21:30 > 0:21:32MOUTHS: Yes, it does.
0:21:32 > 0:21:33Ah...
0:21:39 > 0:21:42Oh, it doesn't get more satisfying than that.
0:21:44 > 0:21:46Oh, no!
0:21:47 > 0:21:50How can I even glaze that? It's slushy.
0:21:50 > 0:21:52There's a lot of egg in these.
0:21:52 > 0:21:56I put three in the middle, now I'm putting some on the top.
0:21:56 > 0:21:57MADDY GROANS
0:21:57 > 0:21:59"Sprinkle almonds".
0:21:59 > 0:22:01I do so many almonds
0:22:01 > 0:22:04that you can't see that I haven't done the egg wash. Yes!
0:22:08 > 0:22:11They're a bit flat, aren't they?
0:22:11 > 0:22:13- With this remaining goo...- Yes.
0:22:13 > 0:22:16..I'm going to try another batch.
0:22:16 > 0:22:18Yeah. Make four more.
0:22:18 > 0:22:20Have you done anything different to this?
0:22:20 > 0:22:21- No.- OK.
0:22:23 > 0:22:24OK.
0:22:30 > 0:22:32(Please.)
0:22:32 > 0:22:33(Please, do something.)
0:22:36 > 0:22:37Right. "To make the praline,
0:22:37 > 0:22:40"melt the caster sugar in a pan over a medium heat".
0:22:40 > 0:22:42But I didn't know sugar would just melt on its own.
0:22:42 > 0:22:45I assumed you'd have to put like, water in or something.
0:22:47 > 0:22:50I mean, this just feels like a fool's errand.
0:22:52 > 0:22:54That's not going anywhere, is it?
0:22:54 > 0:22:56Well, I'm presuming it'd be quite easy to burn this
0:22:56 > 0:22:58and it would taste really disgusting.
0:22:58 > 0:23:00- Something's happening.- Hello!
0:23:00 > 0:23:03Something's occurring. Look, it's melting, it's melting!
0:23:03 > 0:23:04Oh, thank God!
0:23:04 > 0:23:07There are just a few minutes between an underdone caramel...
0:23:07 > 0:23:08There we go.
0:23:08 > 0:23:10..and a burnt one.
0:23:10 > 0:23:11The smell is terrible.
0:23:15 > 0:23:17"Add the hazelnuts to the pan
0:23:17 > 0:23:20"and swirls for the hazelnut, all coated in caramel".
0:23:22 > 0:23:25I mean, I think that probably looks like it's supposed to -
0:23:25 > 0:23:28and it smells much nicer now I've put the nuts in.
0:23:29 > 0:23:32I think that's all right. Cor, wow.
0:23:36 > 0:23:38JASON GASPS
0:23:38 > 0:23:40How good do they look?
0:23:40 > 0:23:41They look good.
0:23:41 > 0:23:43They are rising a bit.
0:23:43 > 0:23:47Sport Relief bakers, just to keep you "abreast" of the situation,
0:23:47 > 0:23:51you've got half an hour left on your Paris-Brests.
0:23:51 > 0:23:53All right.
0:23:58 > 0:24:00They look a bit flat, don't they?
0:24:00 > 0:24:03Doesn't look right. Ugh.
0:24:03 > 0:24:06"Once baked, immediately slice the rings in half".
0:24:06 > 0:24:08All right.
0:24:08 > 0:24:11I'm trying to halve pancakes.
0:24:12 > 0:24:14Oh, wow - look at them.
0:24:14 > 0:24:16MADDY LAUGHS
0:24:16 > 0:24:19I'm going to cut them out with this.
0:24:19 > 0:24:21I'm going to put them back in the oven
0:24:21 > 0:24:22and they're going to dry out.
0:24:24 > 0:24:26Bang, right.
0:24:31 > 0:24:34It tastes like an omelette. It's very salty.
0:24:36 > 0:24:40With 15 minutes left, the bakers start the cream filling.
0:24:42 > 0:24:45"600ml of cream".
0:24:45 > 0:24:47I've never seen a vanilla pod before.
0:24:47 > 0:24:49Cut in half, is that how you do it?
0:24:57 > 0:24:58How do you whip cream?
0:24:58 > 0:25:02I'm not really a recipe person, because most days, it's like,
0:25:02 > 0:25:04"Pasta, anyone? Choose your sauce".
0:25:04 > 0:25:06Ten minutes to go, Sport Relief bakers.
0:25:06 > 0:25:08I'm not... I'm running out of time.
0:25:10 > 0:25:12I don't know how dry they're supposed to be.
0:25:12 > 0:25:14Not that dry, you'd think.
0:25:16 > 0:25:18Yeah.
0:25:18 > 0:25:19I think they're dry enough.
0:25:19 > 0:25:21Boom.
0:25:25 > 0:25:26Stick them back in.
0:25:29 > 0:25:31How many minutes have we got?
0:25:31 > 0:25:35OK, Sport Relief bakers, you've got five minutes to go, my loves.
0:25:36 > 0:25:38Ooh, my God!
0:25:38 > 0:25:43"Sprinkle half the praline onto the bottom halves of the choux rings".
0:25:43 > 0:25:45OK.
0:25:45 > 0:25:48Oh, God. It looks like a terrible mess, doesn't it?
0:25:48 > 0:25:50I don't know how else you're supposed to do it.
0:25:50 > 0:25:52I'm actually going to do it here,
0:25:52 > 0:25:55so I've got to try and not make a mess.
0:25:55 > 0:25:59They're supposed to be caramelised, but that doesn't look caramelised.
0:25:59 > 0:26:01It just looks very nutty.
0:26:01 > 0:26:06I'm covering everything in this sugary stuff,
0:26:06 > 0:26:08to try and counteract the salt.
0:26:08 > 0:26:12"Then pipe the cream in a generous, circular motion".
0:26:12 > 0:26:14Get on there. Get on there!
0:26:18 > 0:26:22This isn't very easy. I thought this bit would be easier.
0:26:22 > 0:26:24Oh, God.
0:26:24 > 0:26:26Sport Relief bakers, you've got one minute to go.
0:26:26 > 0:26:28One minute left on the Technical Challenge.
0:26:28 > 0:26:30I've got to sprinkle the rest of this gear on here.
0:26:30 > 0:26:32I still don't know what it is.
0:26:36 > 0:26:39And...boom.
0:26:39 > 0:26:41Dust - how do you dust icing sugar?
0:26:41 > 0:26:42When they do this on the telly,
0:26:42 > 0:26:45they normally do it with a sieve, don't they?
0:26:49 > 0:26:52All right, my little boulanger, time is up.
0:26:56 > 0:27:00Bring them up to the gingham altar and find your photo.
0:27:00 > 0:27:03Mary and Paul are looking for crisp, well-risen choux pastry rings
0:27:03 > 0:27:06with a delicious caramel and hazelnut praline
0:27:06 > 0:27:08and beautifully piped cream.
0:27:12 > 0:27:14Right, if we start on this one, Mary.
0:27:14 > 0:27:17This has actually got some form of rise,
0:27:17 > 0:27:19you can see the crack there on the top.
0:27:19 > 0:27:22The colour is good, we've got the praline there.
0:27:22 > 0:27:24They're not bad at all.
0:27:26 > 0:27:29The cream's well-whipped, I can get a hint of vanilla.
0:27:29 > 0:27:31Very tasty.
0:27:31 > 0:27:33They taste good and you have got a little bit of colour on there,
0:27:33 > 0:27:36and a little bit of rise. Now, moving onto number two,
0:27:36 > 0:27:38this one's got less colour on than the first one,
0:27:38 > 0:27:42but it has got some form of rise, you can just see the crack here.
0:27:42 > 0:27:44A little bit informal.
0:27:44 > 0:27:46That's Mary's word for "messy".
0:27:46 > 0:27:49Crispy.
0:27:49 > 0:27:51Yeah, the praline's slightly overcooked,
0:27:51 > 0:27:52so it's tasting a bit burnt.
0:27:52 > 0:27:54Moving onto number three -
0:27:54 > 0:27:56needed longer in the oven, the choux.
0:27:56 > 0:27:58It's a little bit soggy.
0:27:58 > 0:28:01What happened to the praline? It's not quite cooked.
0:28:01 > 0:28:04I don't quite know, it looks more like a crumb than a praline.
0:28:04 > 0:28:07Let's pop that back, it looks better that way up.
0:28:09 > 0:28:11It's tasty - almond-y, isn't it?
0:28:11 > 0:28:13- It is like ground almonds, yeah! - PAUL LAUGHS
0:28:13 > 0:28:16- So, you're missing the caramel? - Mm.- We are.
0:28:16 > 0:28:19- Missing the caramel.- Totally. - But the cream is nicely flavoured.
0:28:19 > 0:28:22The cream's been whipped well.
0:28:22 > 0:28:23Let's move onto the next one.
0:28:23 > 0:28:27So, these look very flat and a bit like a biscuit,
0:28:27 > 0:28:31and that is because the choux pastry wasn't really cooked out,
0:28:31 > 0:28:35and I expect it was very runny when it was actually piped.
0:28:36 > 0:28:38That tastes salty.
0:28:40 > 0:28:43Somebody picked it up instead of sugar. Anyway...
0:28:43 > 0:28:45Yes, that tastes really bad.
0:28:45 > 0:28:47LAUGHTER
0:28:47 > 0:28:48I mean, the piping is OK.
0:28:48 > 0:28:52I thought the cream would save it, but it hasn't.
0:28:52 > 0:28:57Mary and Paul will now rank the Paris-Brest from worst to best.
0:28:58 > 0:29:00In fourth place is this one.
0:29:00 > 0:29:03- Whose is this? - MADDY LAUGHS
0:29:03 > 0:29:04What happened?
0:29:04 > 0:29:06I didn't see how much salt went in.
0:29:06 > 0:29:08- It was a lot!- A lot?
0:29:08 > 0:29:11- I need a drink now and I just tasted it.- So do I.
0:29:11 > 0:29:15And in third place is this one.
0:29:15 > 0:29:18- Yes, progress! - David, that was third.
0:29:18 > 0:29:22Right, in second place is this one, whose is this?
0:29:22 > 0:29:23Not bad, it tasted good.
0:29:23 > 0:29:26The only bitterness, really, came from the praline,
0:29:26 > 0:29:29- but you had all the component parts. - And in first place...
0:29:30 > 0:29:32Wow. Well, that is surprising!
0:29:32 > 0:29:35- Jason, well done! - APPLAUSE
0:29:35 > 0:29:37- Thank you.- The flavour was good, the vanilla came though...
0:29:37 > 0:29:40Certainly the best of the bunch. Well done.
0:29:40 > 0:29:43Well, bakers, this leaves us in a very interesting situation.
0:29:43 > 0:29:46The crown could be anyone's still.
0:29:46 > 0:29:48- Yes?- Is it worth coming in tomorrow? - LAUGHTER
0:29:48 > 0:29:52- David, of course it's worth coming in.- OK.
0:29:52 > 0:29:53I totally won!
0:29:53 > 0:29:55What I'm really excited about
0:29:55 > 0:29:57is that my kids will get to see me actually achieve something.
0:29:57 > 0:30:00I've actually done something proper with my life.
0:30:00 > 0:30:02I just think they're so picky.
0:30:03 > 0:30:05But I didn't finish last.
0:30:05 > 0:30:08I thought I was going to come fourth, but at that stage,
0:30:08 > 0:30:09I obviously didn't realise
0:30:09 > 0:30:12that Maddy had tipped all her pot of salt in.
0:30:12 > 0:30:14It could've been that they were just like,
0:30:14 > 0:30:17"Wow, what you've created there is something really amazing."
0:30:17 > 0:30:19Um... Didn't turn out that way.
0:30:19 > 0:30:22Now I'm here, I just think I'd love to win,
0:30:22 > 0:30:24I've got a bit of self-belief now, that I think actually,
0:30:24 > 0:30:26maybe I could... maybe I could do it.
0:30:30 > 0:30:32Sport Relief is making a huge difference
0:30:32 > 0:30:36to people living extremely tough lives in the UK and around the world.
0:30:36 > 0:30:40Clare Balding has been to see why your support is so vital.
0:30:45 > 0:30:48It's 5.30am in Kisumu, Kenya
0:30:48 > 0:30:53and right here on the street is home to hundreds of children.
0:30:53 > 0:30:55After running away two months ago,
0:30:55 > 0:30:5811-year-old Nelson is now one of them.
0:30:58 > 0:31:00Why did you leave home?
0:31:01 > 0:31:05My father died because he was sick.
0:31:05 > 0:31:07I decided to leave home...
0:31:08 > 0:31:13..so that I can come and look for my own food.
0:31:13 > 0:31:17And when you got here, were you scared?
0:31:17 > 0:31:21I was frightened, because it's not safe.
0:31:21 > 0:31:25And we don't sleep at the... at the good place.
0:31:27 > 0:31:29Later, I saw how dangerous life could be,
0:31:29 > 0:31:33as Nelson scavenged through filthy rubbish in his bare feet,
0:31:33 > 0:31:36collecting plastic to sell for food.
0:31:37 > 0:31:41The only things that he owns are the clothes that he's wearing
0:31:41 > 0:31:43and that sack that he's holding.
0:31:43 > 0:31:46That's all he's got in the world.
0:31:46 > 0:31:49Despite having nothing, Nelson has taken another boy under his wing.
0:31:49 > 0:31:53Ten-year-old Collins arrived on the streets two weeks ago,
0:31:53 > 0:31:55and like Nelson, is struggling.
0:31:55 > 0:31:58And for both of them, they've left their families
0:31:58 > 0:32:01because that was the only option they could see.
0:32:01 > 0:32:03And they're good kids.
0:32:03 > 0:32:05They're just like your children.
0:32:10 > 0:32:12So, where do you sleep?
0:32:12 > 0:32:15- We sleep at this place. - Here?- Yes.
0:32:15 > 0:32:18What are you sleeping on?
0:32:18 > 0:32:20These sacks that we are using.
0:32:20 > 0:32:22- Just this?- Yes.
0:32:35 > 0:32:37As the street gets busier,
0:32:37 > 0:32:40Nelson and Collins are forced out by the bigger boys.
0:32:40 > 0:32:42All right?
0:32:46 > 0:32:49I can't bear it. That is a ten and 11-year-old boy...
0:32:52 > 0:32:54..tucked up in a sack...
0:32:56 > 0:32:58..on a concrete pavement
0:32:58 > 0:33:00and I want to tell them it's going to be all right.
0:33:02 > 0:33:06But we can help get these children off the streets.
0:33:06 > 0:33:09This Sport Relief-funded project provides meals,
0:33:09 > 0:33:11washing facilities, education,
0:33:11 > 0:33:14health care, counselling and shelter.
0:33:14 > 0:33:16Most importantly, it provides hope.
0:33:16 > 0:33:18They can tell I'm a soft touch.
0:33:18 > 0:33:20They say "more", I just give them more.
0:33:22 > 0:33:24You must get so much pleasure,
0:33:24 > 0:33:27so much satisfaction from seeing the system work?
0:33:27 > 0:33:28Really, yeah.
0:33:28 > 0:33:31When you see a change happening in the life of a child -
0:33:31 > 0:33:34for example, you rescue this boy from the street -
0:33:34 > 0:33:37he comes in, he gets rehabilitated,
0:33:37 > 0:33:40he successfully gets back home, goes back to school...
0:33:40 > 0:33:42It gives you some sort of pleasure.
0:33:42 > 0:33:44You feel like, "I've done something,"
0:33:44 > 0:33:47and it's really good to see them progress.
0:33:49 > 0:33:51And the thing is, it can get better,
0:33:51 > 0:33:54because we can make a difference - all of us.
0:33:54 > 0:33:59Because just £10 could provide accommodation -
0:33:59 > 0:34:01proper accommodation, a roof, a bed -
0:34:01 > 0:34:06and food for two months for one child.
0:34:06 > 0:34:10So, if you feel you can give £10, please do, please.
0:34:44 > 0:34:46So, a very interesting first day
0:34:46 > 0:34:48yesterday, with the Sport Relief bakers.
0:34:48 > 0:34:51I thought it was going to be very cut and dried,
0:34:51 > 0:34:54in the sense that Sam did so brilliantly with those vol-au-vents.
0:34:54 > 0:34:58But in the Technical, dark horse Manford came from the outside.
0:34:58 > 0:34:59- Wasn't that amazing?- Brilliant.
0:34:59 > 0:35:01You know, his canapes were pretty good,
0:35:01 > 0:35:04but I think it took a little bit to beat Sam, though, to be honest.
0:35:04 > 0:35:06Her canapes were beautiful.
0:35:06 > 0:35:09What about Maddy, Mary? Do you think she could pull herself back again?
0:35:09 > 0:35:12Do you know, I think if she did something absolutely amazing -
0:35:12 > 0:35:16because her canapes were good - she'll have a jolly good go at it.
0:35:16 > 0:35:19David did say, at the end of yesterday,
0:35:19 > 0:35:22- "Shall I bother coming back tomorrow?"- I mean, David...
0:35:22 > 0:35:26his canapes were just massive and under-baked, so it was a shame.
0:35:26 > 0:35:30But, in the Technical, he did move up to third place.
0:35:30 > 0:35:33Is it a two-horse race, or is it a three-horse race?
0:35:33 > 0:35:37Yeah, I think it's between Sam, Maddy and Jason.
0:35:37 > 0:35:38Four-horse race?
0:35:38 > 0:35:40- Not quite.- Let's not push it.- OK.
0:35:45 > 0:35:48Sport Relief bakers, here we are.
0:35:48 > 0:35:51Now, Mary and Paul would very much like you to make, please,
0:35:51 > 0:35:55a sporting trophy made mainly of cake,
0:35:55 > 0:35:57but you can embellish it with anything you like.
0:35:57 > 0:35:59And remember the word "trophy" -
0:35:59 > 0:36:03I'm thinking plinth, I'm thinking engraving, possibly handles.
0:36:03 > 0:36:05Who knows? It's up to you.
0:36:05 > 0:36:08You've got three and a half hours on the clock.
0:36:08 > 0:36:11On your marks, get set, bake for Sport Relief!
0:36:15 > 0:36:18Three and a half hours, three and a half hours...
0:36:18 > 0:36:21It's the timing that I'm really worried about -
0:36:21 > 0:36:22getting the timing right.
0:36:24 > 0:36:27My plan today is to do something different to yesterday,
0:36:27 > 0:36:29which is try and be a bit successful.
0:36:30 > 0:36:34We've asked them to make a trophy cake, and it has to be 3D.
0:36:34 > 0:36:37That means when you walk round it, it's good from all sides.
0:36:37 > 0:36:40It's got to be something that you look at and you think,
0:36:40 > 0:36:44"Gosh, I'd like to win that," and not throw it in the bin.
0:36:44 > 0:36:46The bakers need to think of the structure
0:36:46 > 0:36:48and how the whole thing is going to be pieced together.
0:36:48 > 0:36:50Cos if they try and wing this at this stage,
0:36:50 > 0:36:53they're going to be in a world of trouble.
0:36:53 > 0:36:55I've got every lid, except the one I want.
0:36:55 > 0:36:57Is that right? That's too big.
0:36:58 > 0:37:00I feel like the Chuckle Brothers.
0:37:00 > 0:37:02Currently, I'm making jam.
0:37:02 > 0:37:04Because the sauce went well yesterday -
0:37:04 > 0:37:07that kind of saved my canapes, that sauce -
0:37:07 > 0:37:11so I think I'm going to gamble on the strawberries today.
0:37:12 > 0:37:14- Hello, Jase.- Hello.- Hello there.
0:37:14 > 0:37:17- You all right?- What have you chosen for your trophy challenge?
0:37:17 > 0:37:19So, I have gone with cricket.
0:37:19 > 0:37:24So, I'm going to make an extra-long Battenberg like a cricket pitch,
0:37:24 > 0:37:26with green marzipan,
0:37:26 > 0:37:29and then I'm going to make the Ashes trophy to actual size,
0:37:29 > 0:37:31cos it's only five inches high.
0:37:31 > 0:37:32- Is it?- Yeah, it's only that big.
0:37:32 > 0:37:36Have you never seen the pictures? They're always like this.
0:37:36 > 0:37:40Jason will stand his Ashes trophy on top of the cricket pitch Battenberg,
0:37:40 > 0:37:42which he'll sandwich together with home-made jam
0:37:42 > 0:37:44and a vanilla buttercream.
0:37:44 > 0:37:46And what are you building the trophy from?
0:37:46 > 0:37:51- Riced puffs and marshmallows, so like a...- Good sculpting material.
0:37:51 > 0:37:53- Yeah.- You're being very ambitious.- I am.
0:37:53 > 0:37:56Some things have changed in 24 hours. I'm taking it seriously now.
0:37:56 > 0:37:59I mean, it sounds impressive. It's about the execution today,
0:37:59 > 0:38:02- cos actually, off the back of winning the Technical...- Yeah.
0:38:02 > 0:38:04- ..you know, you fared well.- Yeah.
0:38:04 > 0:38:06- You could...- I've surprised myself.
0:38:06 > 0:38:07You surprised me.
0:38:09 > 0:38:13Most of the bakers are making their sponge using whole eggs...
0:38:14 > 0:38:17Eggs, how many eggs? Three large eggs.
0:38:20 > 0:38:23..but Sam is opting for something a little different.
0:38:23 > 0:38:27Well, I'm doing a sponge with egg whites, not the yolks,
0:38:27 > 0:38:30so the cake doesn't look too yellow, so the colour, which is blue,
0:38:30 > 0:38:32doesn't go green.
0:38:32 > 0:38:34That's the theory, anyway.
0:38:36 > 0:38:38- Good morning, Maddy.- Ey up.
0:38:38 > 0:38:41Right, what are you going to be doing for this trophy challenge?
0:38:41 > 0:38:43I'm going to be making a yoga mat.
0:38:45 > 0:38:47- Trophy?- Yeah.- Trophy?
0:38:47 > 0:38:50Gold, rolled up yoga mat.
0:38:50 > 0:38:55Maddy's making yoga competitive with her gold yoga mat trophy.
0:38:55 > 0:38:58She'll join together two Swiss rolls filled with jam and cream
0:38:58 > 0:39:01and cover them in fondant icing.
0:39:01 > 0:39:05I'm definitely going to make a little dude covered in these,
0:39:05 > 0:39:08but whether he's in a sort of a lotus position or a downward dog,
0:39:08 > 0:39:10I'm going to have to see what happens there.
0:39:10 > 0:39:12What's the dog thing?
0:39:12 > 0:39:14The downward dog? It's one of them.
0:39:15 > 0:39:19- And you look through your legs. - Yeah, you look through your legs.
0:39:19 > 0:39:21Can you see Paul as the downward dog?
0:39:21 > 0:39:23- Yeah, I think that would be for the best.- Angry bear.
0:39:23 > 0:39:27I don't think he could do that move with his hair, Maddy.
0:39:31 > 0:39:34I'm flavouring it with lots of lemon zest.
0:39:36 > 0:39:39- It just keeps flying out! - LAUGHS
0:39:40 > 0:39:41Oh, God.
0:39:45 > 0:39:48I don't think I'm really cut out for this sort of thing.
0:39:48 > 0:39:49- Morning, Sam.- Morning.
0:39:49 > 0:39:51Can you tell us all about your trophy cake?
0:39:51 > 0:39:54I can't do any competitive sport myself,
0:39:54 > 0:39:56so I thought I'd do something the children are really into,
0:39:56 > 0:39:58so it's a surf cake.
0:39:58 > 0:40:03Sam's trophy cake is inspired by her family surfing trips to Cornwall.
0:40:03 > 0:40:08It'll be made up of layers of blue lemon sponge and lemon buttercream.
0:40:08 > 0:40:11So, the surfboard's going to be made with lemon sugar paste, then?
0:40:11 > 0:40:13That's right. I was supposed to practise them last night,
0:40:13 > 0:40:15but I was too tired and I went to bed.
0:40:15 > 0:40:17- Are you slightly hysterical?- No! - LAUGHTER
0:40:17 > 0:40:19I'm getting a slight whiff that you might be.
0:40:19 > 0:40:21- I think it might be stress. - I think it's stress.
0:40:21 > 0:40:23We've got another two and a half hours.
0:40:23 > 0:40:27- How long have we got to go? - Ooh, my watch has stopped, sorry!
0:40:29 > 0:40:31Colours, blue.
0:40:31 > 0:40:33Blue.
0:40:34 > 0:40:38David is the only baker making more than one type of sponge.
0:40:38 > 0:40:41I'm sort of toying with three different recipes.
0:40:41 > 0:40:45So, it'll be layered, and I've got to make quite a few sponges
0:40:45 > 0:40:47and also, this is against the clock.
0:40:49 > 0:40:50Get it in there.
0:40:53 > 0:40:56Do another one? Do another one.
0:40:56 > 0:40:57Let's do another one.
0:41:02 > 0:41:05- Hi, David. You all right? - Very well, thank you.
0:41:05 > 0:41:07David, are we getting a football trophy?
0:41:07 > 0:41:09Well, I spoke to the kids about it, and they said,
0:41:09 > 0:41:12"Dad, why don't you do a trophy with a football in?"
0:41:12 > 0:41:14and I said, "That's what everyone wants me to do."
0:41:14 > 0:41:16I'm a Sea Hawks fan, so I'm doing an American Football trophy.
0:41:16 > 0:41:18Oh, right!
0:41:18 > 0:41:21After training with the Seattle Sea Hawks a few summers ago,
0:41:21 > 0:41:23David is paying tribute to them
0:41:23 > 0:41:26with his version of an American Football trophy.
0:41:26 > 0:41:30He'll layer up Victoria, strawberry and chocolate chip sponge
0:41:30 > 0:41:33with a raspberry cream to make the shape of a helmet.
0:41:33 > 0:41:35So, that's the mixture that you've made.
0:41:35 > 0:41:36This is one of them, one of many.
0:41:36 > 0:41:39One of many. And for you, what is the tricky part?
0:41:39 > 0:41:40This bit.
0:41:40 > 0:41:43- What, the actual getting...- Yeah, and then putting it in the oven
0:41:43 > 0:41:45and getting it out again, it's just too...
0:41:45 > 0:41:47How big is it going to be?
0:41:47 > 0:41:50- That's big. That is a big helmet. - He's got a big head.
0:41:54 > 0:41:57Oh, yeah. Look at that.
0:41:57 > 0:41:58Golden yellow.
0:42:00 > 0:42:02A lot of blue in your recipe, Sam.
0:42:02 > 0:42:05There is, there's a lot of blue. There's a lot of blue.
0:42:05 > 0:42:09Oh, yes, there is - I hadn't thought about that, yeah.
0:42:16 > 0:42:19- I think, for some impartiality, a few of those...- Red.
0:42:19 > 0:42:20- ..strawberries.- Red.
0:42:24 > 0:42:27While David moves onto sponge number three,
0:42:27 > 0:42:28the other bakers can make a start
0:42:28 > 0:42:31on the all-important trophy element of their cake.
0:42:33 > 0:42:35So, this is the bit that hopefully will make it look
0:42:35 > 0:42:40more like a trophy, which is the gold medal and the number one.
0:42:40 > 0:42:41And these are the surfboards.
0:42:41 > 0:42:44I'm doing them now, because they need to set and go hard,
0:42:44 > 0:42:46if they're going to stand up on the cake
0:42:46 > 0:42:49and I'm a bit nervous that they're not going to.
0:42:49 > 0:42:52Does that look Ashes? That looks a bit Ashes, doesn't it?
0:42:54 > 0:42:59This is literally the most I've concentrated since GCSE Maths.
0:43:00 > 0:43:03This bit takes quite a bit of concentration,
0:43:03 > 0:43:05cos I'm going for the yoga mat perforation,
0:43:05 > 0:43:08which really sets it apart from other mats.
0:43:10 > 0:43:12So, how many sponges have you made already?
0:43:12 > 0:43:15- I've got two in...- OK.- ..and one there, three, this'll be four.
0:43:15 > 0:43:18That's brilliant. Is this your penalty shoot out, David?
0:43:18 > 0:43:21Is this the moment for you? Do you think this is...?
0:43:21 > 0:43:22In order to get a penalty shoot out,
0:43:22 > 0:43:24I'd have had to have equalised in the game,
0:43:24 > 0:43:26and at the moment, I'm two goals down.
0:43:26 > 0:43:28- I don't... I disagree.- OK.
0:43:28 > 0:43:30I... I beg to differ.
0:43:30 > 0:43:33OK. Then this is the penalty shoot out.
0:43:44 > 0:43:47I think that's it, I'm not making any more mixture.
0:43:50 > 0:43:52All right, all right, all right!
0:43:53 > 0:43:55Ooh, hello!
0:43:56 > 0:43:57They look quite flat.
0:44:00 > 0:44:02It's a good 'un.
0:44:02 > 0:44:04That's the best cake I've ever made.
0:44:04 > 0:44:07I've not even tasted it yet, but it just looks good.
0:44:09 > 0:44:12I've got to make a wave, and first time I tried it,
0:44:12 > 0:44:15I tried to make it out of sponge and it was a disaster.
0:44:17 > 0:44:20But, annoyingly, Jason knew about this technique as well.
0:44:23 > 0:44:24How's that jam looking?
0:44:25 > 0:44:28It tells you when it's jam, look.
0:44:28 > 0:44:29Come on, jam.
0:44:34 > 0:44:37No, it's nowhere near ready, that one.
0:44:39 > 0:44:40I think that's done.
0:44:43 > 0:44:45Get to jam. Get to jam.
0:44:45 > 0:44:47Get to jam!
0:44:54 > 0:44:56Come on, nearly there.
0:44:56 > 0:44:59I mean, it looks and tastes like jam, so...
0:44:59 > 0:45:03Sport Relief bakers, you have one hour left on your trophies.
0:45:16 > 0:45:18- I'm cutting a hole in the middle. - Right.
0:45:18 > 0:45:21This is the bit I didn't tell Mary and Paul about.
0:45:21 > 0:45:25I've got strawberries, so when you cut in,
0:45:25 > 0:45:27that's slightly more the Showstopper -
0:45:27 > 0:45:29that you get the coloured sponges
0:45:29 > 0:45:31and you get the strawberries in the middle.
0:45:31 > 0:45:33So, it's not all blue.
0:45:37 > 0:45:40Bring all this together. This is the plinth.
0:45:40 > 0:45:45So, I need some black bits in there to make it look like marble.
0:45:45 > 0:45:47Now, I now need a turny cake stand.
0:45:50 > 0:45:53I'm going to do this and I'm going to pop it in the fridge,
0:45:53 > 0:45:55let it set and then put the jam on,
0:45:55 > 0:46:00cos just using my previous experience as a plasterer...
0:46:01 > 0:46:03..always wait the second coat.
0:46:05 > 0:46:09I don't think it really matters that it's all mixing up like that.
0:46:16 > 0:46:19I hadn't worked with fondant before last weekend,
0:46:19 > 0:46:22but now, obviously, I'm having to be...
0:46:22 > 0:46:25I've been quite adventurous with it.
0:46:25 > 0:46:26Is it still not done?
0:46:26 > 0:46:30I'm just thinking, if I stick a metal spoon in there, it'll cook -
0:46:30 > 0:46:33cos then the spoon will become a conductor of heat
0:46:33 > 0:46:35and then cook the inside out.
0:46:38 > 0:46:39Come again?
0:46:39 > 0:46:42What, you keep the spoon in as you cook it?
0:46:42 > 0:46:46David, you're breaking the blooming boundaries of baking.
0:46:46 > 0:46:49- You've...- I've got to try, haven't I?- Yeah, go on, do it.
0:46:51 > 0:46:53Oh, for...! The spoons have run out.
0:46:58 > 0:46:59Desperate.
0:47:02 > 0:47:06Sport Relief bakers, half an hour left on the trophy clock.
0:47:06 > 0:47:08Oh, my God, all right.
0:47:13 > 0:47:15This is called a fondant smoother.
0:47:16 > 0:47:19I think it just makes you look professional.
0:47:20 > 0:47:23Look at SamCam's! Oh, my God.
0:47:23 > 0:47:26Right, I've got to pull this out now.
0:47:26 > 0:47:28HE GASPS
0:47:39 > 0:47:41I've got to chop it in half, stick it in the fridge.
0:47:41 > 0:47:44You know what they say about desperate times and all that?
0:47:48 > 0:47:50This is raspberry and cream.
0:47:55 > 0:47:56Come on, get cold.
0:47:58 > 0:47:59Time's running out.
0:48:01 > 0:48:02Sport Relief bakers,
0:48:02 > 0:48:05it is time to seriously get your tszujing and your primping on -
0:48:05 > 0:48:08you've got 15 minutes on your Showstopper.
0:48:08 > 0:48:10(Oh, my God.) Is it doable in 15 minutes?
0:48:10 > 0:48:12That's the question, isn't it?
0:48:13 > 0:48:16Jamo, we make this work.
0:48:19 > 0:48:22It looks a bit like an iceberg, but it's supposed to be a wave.
0:48:22 > 0:48:24So, you're in marzipan territory, yeah?
0:48:24 > 0:48:25- Marzipan territory, yes.- OK, good.
0:48:25 > 0:48:28Get the old stress out. Imagine that's Paul's face...
0:48:28 > 0:48:30JASON LAUGHS
0:48:30 > 0:48:33..that you're just working in with your fists. There we go.
0:48:33 > 0:48:35- Just give it a little kiss there. - You creep.
0:48:37 > 0:48:42I am by trade a designer and I did fine art for my degree.
0:48:42 > 0:48:44In theory, I should be good at this.
0:48:44 > 0:48:46I'm going to write "Namaste" on the flat bit.
0:48:46 > 0:48:48It's a yogi greeting.
0:48:48 > 0:48:51It means, like, "good health".
0:48:51 > 0:48:55Ruddy hell. Absolutely no wonder it said "Sport Relief" - I'm knackered.
0:48:55 > 0:48:57Ten minutes, bakers - ten minutes to go.
0:48:57 > 0:49:00I can't believe I've fallen at the last hurdle.
0:49:14 > 0:49:16Please. For Sport Relief.
0:49:16 > 0:49:18For the apron.
0:49:29 > 0:49:31Oh, sugar!
0:49:31 > 0:49:34That's quite a big crack, isn't it?
0:49:34 > 0:49:36There's no time to redo. Patch, patchy-patch.
0:49:36 > 0:49:38Come on. Patchingtons.
0:49:39 > 0:49:40Oh, wow.
0:49:43 > 0:49:45DAVID LAUGHS
0:49:53 > 0:49:56OK, Sport Relief bakers, you've got one minute to go.
0:49:56 > 0:49:58David, helmet on plinth, my love.
0:49:59 > 0:50:01Oh, it's just so heavy.
0:50:01 > 0:50:03- It's going to slide. - It's just too heavy.
0:50:05 > 0:50:09It looks nothing like... It's nothing like the colour.
0:50:09 > 0:50:11If you can just hold that... We're losing the detail.
0:50:11 > 0:50:13What do you want me to hold?
0:50:13 > 0:50:16- The helmet's ripping! - Don't push it, don't push it!
0:50:16 > 0:50:19It's actually ripping, it's ripping. Keep going, Jase.
0:50:20 > 0:50:22Oh, this is good, this is good.
0:50:22 > 0:50:25Very strong, one bold manoeuvre, woof, there we go.
0:50:28 > 0:50:30Sport Relief bakers, your time's up.
0:50:30 > 0:50:35Please move your trophy bakes to the ends of your benches.
0:50:35 > 0:50:36LAUGHTER
0:51:06 > 0:51:09It looks good. You can see that it's a mat, it's been rolled up.
0:51:09 > 0:51:11I'm not too sure what a yoga mat is,
0:51:11 > 0:51:13but it looks like a mat that's got criss-crosses on,
0:51:13 > 0:51:17that I think I've seen rolled up in the corner of the village hall.
0:51:17 > 0:51:18But I don't do yoga, you see -
0:51:18 > 0:51:23but it's quite difficult to get that spiral, and you've achieved that.
0:51:23 > 0:51:25Would I have that as a trophy in yoga?
0:51:26 > 0:51:28Yeah, possibly. Would you, Mary?
0:51:28 > 0:51:30Possibly. Possibly.
0:51:30 > 0:51:32It's cooked well.
0:51:36 > 0:51:40It's quite a close-textured sponge,
0:51:40 > 0:51:44but because you've put so much cream and lots of jam,
0:51:44 > 0:51:45it makes it very nice to eat.
0:51:49 > 0:51:51I like that.
0:51:51 > 0:51:53The sponge actually tastes good.
0:51:53 > 0:51:56I think the design is good.
0:51:56 > 0:51:58Overall, I think you've done something
0:51:58 > 0:52:00which is actually quite elegant.
0:52:06 > 0:52:08I think it looks great fun.
0:52:08 > 0:52:11You've done something on the side of the cake that I've never seen -
0:52:11 > 0:52:12all these waves from the sea.
0:52:12 > 0:52:15I think you must have used a tonne of sugar paste on this.
0:52:15 > 0:52:19- Yeah.- I think it comes down to, "What's it going to taste like?"
0:52:24 > 0:52:26Oh!
0:52:26 > 0:52:28It's the sort of surprise element.
0:52:28 > 0:52:29Isn't that fun?
0:52:33 > 0:52:35Mmm, that's a bit all right.
0:52:35 > 0:52:36Thank you.
0:52:36 > 0:52:39The lemon is certainly coming through.
0:52:39 > 0:52:43The buttercream is good. I think each sponge is very well baked.
0:52:43 > 0:52:46It's very well executed, and you should feel very proud of yourself.
0:52:46 > 0:52:48- Well done.- Thank you very much.
0:52:58 > 0:53:00I think you've done a very good effort,
0:53:00 > 0:53:02but it's just a little bit on the clumsy side,
0:53:02 > 0:53:04would you say, just a little bit?
0:53:04 > 0:53:06A little bit, yeah, I would say that.
0:53:06 > 0:53:08I think what's difficult for us
0:53:08 > 0:53:11is to actually touch the Ashes trophy, because...
0:53:11 > 0:53:13- Of course, because it's... - ..still wet.
0:53:13 > 0:53:14..such a historic trophy.
0:53:14 > 0:53:17But I think the actual squares that you've managed to achieve
0:53:17 > 0:53:19on your Battenberg, they look quite equal.
0:53:19 > 0:53:21I'm dying to see what it tastes like.
0:53:21 > 0:53:23Good.
0:53:26 > 0:53:29The jam is a little overcooked. You had the lid on?
0:53:29 > 0:53:33- I did.- The whole idea is to take the lid off so you evaporate it,
0:53:33 > 0:53:35so you get a nice gel to your jam.
0:53:35 > 0:53:38- This is a little bit sort of syrupy. - OK.
0:53:38 > 0:53:40The sponge is a little bit dry.
0:53:40 > 0:53:42The buttercream is all right.
0:53:42 > 0:53:43Oh, good. Well, there you go.
0:53:43 > 0:53:46- I think overall, your idea was very good.- A bit ambitious.
0:53:46 > 0:53:49I think a little... probably a little ambitious. Well done.
0:53:49 > 0:53:52- Cheers, guys.- Thank you. - Thank you.
0:53:56 > 0:54:00- David. - LAUGHTER
0:54:01 > 0:54:04It looks like a sort of... dropped helmet.
0:54:04 > 0:54:06But I love the bronze.
0:54:06 > 0:54:08I think what we need to do is cut it and get into the middle
0:54:08 > 0:54:11to have a good look at these sponges inside.
0:54:11 > 0:54:12Wow, hello.
0:54:12 > 0:54:14That's a lot of sponge though, isn't it?
0:54:14 > 0:54:19You've done one, two, three, four, five layers -
0:54:19 > 0:54:20which is very good.
0:54:24 > 0:54:26They're all well baked.
0:54:26 > 0:54:27The sponges taste really good -
0:54:27 > 0:54:30the coconut with the Victoria and the chocolate chip,
0:54:30 > 0:54:32although I haven't found any chocolate in there at all.
0:54:32 > 0:54:35But the interior of your cake
0:54:35 > 0:54:38does not portray what's on the outside.
0:54:38 > 0:54:42The idea was good, it just wasn't your day.
0:54:42 > 0:54:43- Thank you.- Well done, David.
0:54:46 > 0:54:50So, Paul and Mary, at the start of Showstopper day,
0:54:50 > 0:54:53David was a little bit behind, wasn't he?
0:54:53 > 0:54:57Has he done enough with his extraordinary trophy helmet?
0:54:57 > 0:55:01I just think he's done it with great spirit and mirth,
0:55:01 > 0:55:02and has given us so much fun.
0:55:02 > 0:55:05I think he slipped slightly in the Showstopper.
0:55:05 > 0:55:09And poor Maddy came last, of course, yesterday, with her Technical.
0:55:09 > 0:55:11Has this done enough to kind of pull her up?
0:55:11 > 0:55:14- She's done well today. - Maddy's canapes were really good.
0:55:14 > 0:55:15She let herself down on the Technical,
0:55:15 > 0:55:18but I think she's really pulled it up in the Showstopper -
0:55:18 > 0:55:20that's a great Swiss roll.
0:55:20 > 0:55:22Sam...disappointing.
0:55:22 > 0:55:25I thought she did really, really well.
0:55:25 > 0:55:28The use of the sugar paste was very good, to make the boards,
0:55:28 > 0:55:31the design, the colours - and then to have that little surprise
0:55:31 > 0:55:33with the strawberries inside was very clever.
0:55:33 > 0:55:35I think in the Technical, she let herself down a bit,
0:55:35 > 0:55:38but the canapes in the Signature - stunning.
0:55:38 > 0:55:40We haven't even touched on Jason.
0:55:40 > 0:55:42Jason was very, very ambitious.
0:55:42 > 0:55:45He came in with real confidence,
0:55:45 > 0:55:47because he did so well in the Technical.
0:55:47 > 0:55:49It was just too much for him, I think.
0:55:49 > 0:55:51Did quite well in the canapes.
0:55:51 > 0:55:53I think he would have pulled it in a little bit today and played safe
0:55:53 > 0:55:56and that would have put him in a better position, I think.
0:55:56 > 0:55:59So ultimately, the Sport Relief Star Baker apron
0:55:59 > 0:56:03is either going to be wrapped around Maddy or Sam.
0:56:16 > 0:56:17Sport Relief bakers,
0:56:17 > 0:56:20you have given us some tastes and some memories...
0:56:20 > 0:56:22LAUGHTER
0:56:22 > 0:56:24..that we won't forget in a hurry.
0:56:24 > 0:56:27Now, we do see some strange things in this tent
0:56:27 > 0:56:30and sometimes, things don't necessarily go
0:56:30 > 0:56:33in the way that you might predict.
0:56:33 > 0:56:35So, with that in mind,
0:56:35 > 0:56:37the person that we're awarding
0:56:37 > 0:56:41this fabulous Star Baker Sport Relief apron to today,
0:56:41 > 0:56:43for their boldness, their bravura...
0:56:44 > 0:56:46..at baking...
0:56:47 > 0:56:50..goes to David...'s wife, Samantha Cameron.
0:56:50 > 0:56:53GROANS AND LAUGHTER
0:56:53 > 0:56:55Sam, well done. Here's your apron.
0:56:55 > 0:56:57- Thank you very much. - APPLAUSE
0:56:57 > 0:57:01- You did so well.- Thank you. - You did so brilliantly.
0:57:01 > 0:57:04I genuinely haven't laughed that much for...
0:57:04 > 0:57:07I think since I was sitting at the back of the classroom.
0:57:07 > 0:57:10I am genuinely really pleased.
0:57:10 > 0:57:13I'm normally being given flowers for being David's wife,
0:57:13 > 0:57:15so it's really nice being given flowers for, you know,
0:57:15 > 0:57:17doing something that I've done on my own.
0:57:17 > 0:57:20My daughter is going to be very jealous, she's going to be...
0:57:20 > 0:57:22- She's going to be thrilled. - "That'll be me one day."
0:57:22 > 0:57:25In the Showstopper, Sam knocked everybody out the park.
0:57:25 > 0:57:28That was fantastic - well thought out, well-executed
0:57:28 > 0:57:30and tastes actually as good as it looked.
0:57:30 > 0:57:32Sam had an attention to detail
0:57:32 > 0:57:37which was slightly missing from perhaps my approach.
0:57:37 > 0:57:40I think it's fair to say that I wasn't the best baker.
0:57:40 > 0:57:42Might have been second, though.
0:57:42 > 0:57:45- Very nearly.- Well, you know. - Next time.
0:57:45 > 0:57:46I got that Technical Challenge.
0:57:46 > 0:57:50After I won the Technical, I... I dared to dream.
0:57:50 > 0:57:52I had a night of being a winner
0:57:52 > 0:57:54and I'll always thank the Bake Off for that.
0:57:54 > 0:57:57Now ,obviously, I've got the rest of my life as a loser,
0:57:57 > 0:57:59but I'll always have that one night.
0:57:59 > 0:58:02I wonder if Paul and Mary are back in there agreeing with me,
0:58:02 > 0:58:06sort of discussing who actually finished second.
0:58:06 > 0:58:07Well done.
0:58:07 > 0:58:10I've had so, so, so, so much fun
0:58:10 > 0:58:13with such a lovely group of people,
0:58:13 > 0:58:16and all in the name of Sport Relief.
0:58:16 > 0:58:18To help Sport Relief and raise money,
0:58:18 > 0:58:21there are all sorts of ways that you can do it.
0:58:21 > 0:58:23You can just have a coffee morning and charge people to come,
0:58:23 > 0:58:27and also make some extra cakes that they can buy to take home.
0:58:30 > 0:58:31If you've been inspired to get baking,
0:58:31 > 0:58:34why not buy one of these marvellous pinnies?
0:58:34 > 0:58:38Or our special recipe book. All profits go to Sport Relief.
0:58:38 > 0:58:41And if you want to organise your own bake sale,
0:58:41 > 0:58:43you'll need a fundraising pack, available at...