0:00:02 > 0:00:03Sue has passed me the Battenberg
0:00:03 > 0:00:05and Mel has lent me her book of baking puns,
0:00:05 > 0:00:08without which I probably wouldn't be able to tell you
0:00:08 > 0:00:09that behind me in the tent
0:00:09 > 0:00:13are four celebs BREADYING to DOUGH battle for charity.
0:00:13 > 0:00:16Welcome to the Great Sport Relief Bake Off.
0:00:18 > 0:00:21'16 of Britain's most sporting celebrities...'
0:00:21 > 0:00:24- I can't see a thing!- '..have agreed to enter the Bake Off Arena.'
0:00:24 > 0:00:26I don't know what that is in there.
0:00:26 > 0:00:28'..in a bid to raise money for Sport Relief...'
0:00:28 > 0:00:31- Bosh. Get in there. - '..and inspire you to do the same.'
0:00:31 > 0:00:35Get those cake tins out that you haven't used for ages and make a cake.
0:00:35 > 0:00:37It's actually ripping. It's ripping.
0:00:37 > 0:00:40'This time, Denise Lewis will be meeting people in the UK
0:00:40 > 0:00:44'whose lives have been transformed by your generosity.
0:00:44 > 0:00:47- 'And four game celebrities...' - Oh, dear.
0:00:47 > 0:00:49- Now, there we go.- '..do battle over three challenges...'
0:00:49 > 0:00:51I've lost it completely.
0:00:51 > 0:00:53'..braving Paul and Mary's judgment...'
0:00:53 > 0:00:57What I'd really like to see is something that's beautiful.
0:00:57 > 0:00:59Something I've never seen before.
0:00:59 > 0:01:02Baking powder, Tabasco and obviously, vodka.
0:01:02 > 0:01:04Something...edible.
0:01:04 > 0:01:06That's actually disgusting.
0:01:06 > 0:01:09'..while vying for the title of Sport Relief Star Baker.
0:01:09 > 0:01:12Oooh!
0:01:12 > 0:01:17ORIGINAL MUSIC COMPOSED BY TOM HOWE
0:01:35 > 0:01:38'Today's Sport Relief bakers are...
0:01:38 > 0:01:42'Writer and broadcaster, Victoria Coren-Mitchell.
0:01:42 > 0:01:44'She comes to the tent armed with
0:01:44 > 0:01:46'a prize-winning poker face to rival Paul's.'
0:01:46 > 0:01:49'The entire poker world calling for a deuce.
0:01:49 > 0:01:52'It's a win! Vicky Coren has done it!'
0:01:52 > 0:01:55I'm not really in favour of sport.
0:01:55 > 0:01:57So, when they said they were going to do Bake Off for Sport Relief,
0:01:57 > 0:02:00so it is raising money for Sport Relief,
0:02:00 > 0:02:04but in a high fat, high carb way, I thought, OK, I'm in.
0:02:04 > 0:02:07'Professional footballer and manager turned sports presenter,
0:02:07 > 0:02:08'Chris Kamara.'
0:02:08 > 0:02:10We're off to Fratton Park, where there's been a red card -
0:02:10 > 0:02:12but for who, Chris Kamara?
0:02:13 > 0:02:15I don't know Jeff, has there?
0:02:15 > 0:02:18According to our sources, Anthony Vanden Borre has been sent off.
0:02:18 > 0:02:22No, you're right. I saw him go off and I thought they were bringing a sub on, Jeff!
0:02:22 > 0:02:24LAUGHTER
0:02:24 > 0:02:29My wife said I have to curtsy when I see Mary, so... Not so much Paul!
0:02:29 > 0:02:31She's royalty, isn't she? So, I'm looking forward to it.
0:02:31 > 0:02:33I'm really looking forward to it.
0:02:33 > 0:02:37'Singer, dancer and actress Kimberley Walsh.
0:02:37 > 0:02:41'She climbed Kilimanjaro for Comic Relief in 2009.'
0:02:41 > 0:02:44I can't believe I'm actually in the real Bake Off tent.
0:02:44 > 0:02:49I'm just praying that it doesn't go horribly wrong!
0:02:49 > 0:02:54'And former Shadow Chancellor and Twitter sensation, Ed Balls.
0:02:54 > 0:02:58'He's a massive footie fan, who's not bad on the pitch.'
0:02:58 > 0:03:02Since our children were little, I've always done birthday cakes.
0:03:02 > 0:03:03The innovation on the decoration -
0:03:03 > 0:03:06the use of Curly Wurlys and liquorice allsorts
0:03:06 > 0:03:07is what I've always been good at,
0:03:07 > 0:03:10but the actual cake itself - always a bit hit-and-miss.
0:03:14 > 0:03:19Welcome to the Bake Off tent and your Signature Challenge.
0:03:19 > 0:03:21Now, for this, Paul and Mary would like you to bake
0:03:21 > 0:03:2624 identical American-style muffins.
0:03:26 > 0:03:28And they can be sweet, they can be savoury,
0:03:28 > 0:03:31they can be filled with whatever you like.
0:03:31 > 0:03:36You have 1 hour and 45 minutes to bake your muffins.
0:03:36 > 0:03:39Good luck. On your marks, get set...
0:03:39 > 0:03:41Bake for Sport Relief!
0:03:44 > 0:03:46I've never really made muffins, apart from my practice attempts.
0:03:46 > 0:03:48I don't really know what you do.
0:03:48 > 0:03:50They tasted OK, but they didn't rise.
0:03:50 > 0:03:53So, that's the challenge this time.
0:03:53 > 0:03:55Our kids often buy a chocolate muffin on the train
0:03:55 > 0:03:58and don't eat it all, because it's sort of dry.
0:03:58 > 0:04:00These are really moist.
0:04:02 > 0:04:06The muffin is all about height, falling over slightly from the case.
0:04:06 > 0:04:09So, you want that case filled - and filled properly -
0:04:09 > 0:04:11and let it dome and crack on the top.
0:04:11 > 0:04:13That's what makes a great muffin.
0:04:14 > 0:04:19We have asked them for 24 muffins of a uniform shape.
0:04:19 > 0:04:22No good hiding little ones underneath.
0:04:23 > 0:04:26I'm not using any electric mixers in this.
0:04:26 > 0:04:28I think this doesn't need big, heavy mixing.
0:04:30 > 0:04:34'Our bakers start by combining their wet ingredients, then add the dry,
0:04:34 > 0:04:38'taking care not to overmix the two, or the muffins will be tough.'
0:04:38 > 0:04:40I'm just about to lay some bricks!
0:04:40 > 0:04:41Ha-ha-ha!
0:04:41 > 0:04:43This is the concrete mix!
0:04:44 > 0:04:47- So...- Hi, Mary. Please excuse me. - Do you mind?!
0:04:47 > 0:04:51- Sorry!- It's perfectly all right! - I'm just about to take it out.
0:04:51 > 0:04:53Can you tell me about your muffins, please?
0:04:53 > 0:04:56I'm doing banana and sultana muffins.
0:04:56 > 0:04:58Nice to see you using black bananas too,
0:04:58 > 0:05:02because with the over ripe ones, you get more flavour inside your muffin.
0:05:02 > 0:05:05Chris is also adding sultanas and cinnamon to his muffins.
0:05:05 > 0:05:09He's played football for 11 clubs, scoring 86 goals,
0:05:09 > 0:05:12but these muffins are his first foray into baking.
0:05:12 > 0:05:14Have you ever made them before?
0:05:14 > 0:05:16Yes, I've had three goes. First one was a disaster.
0:05:16 > 0:05:18Second one was OK.
0:05:18 > 0:05:20The third one, I got the seal of approval from my two sons.
0:05:20 > 0:05:22Tell us the top.
0:05:22 > 0:05:25Has it got a crack across it, or is it gently rounded?
0:05:25 > 0:05:27- Depends on what day I was cooking it.- The final lot?
0:05:27 > 0:05:31The final lot, some of them had some cracks across the top.
0:05:31 > 0:05:34Yoghurt. Into the banana.
0:05:34 > 0:05:36I've made this one a couple of times.
0:05:36 > 0:05:38I think cooking with banana is really nice.
0:05:40 > 0:05:43Ed Balls has got the same recipe as mine.
0:05:45 > 0:05:47The cinnamon goes really well.
0:05:47 > 0:05:49Can I lift that up?
0:05:49 > 0:05:52No, going to have to carry on with it this way.
0:05:52 > 0:05:57I am making strawberry cheesecake streusel muffins.
0:05:57 > 0:06:00- Good gracious me! How lovely. - She says!
0:06:00 > 0:06:02Kimberley's baking forte is elaborate cakes.
0:06:02 > 0:06:05Now, she's attempting to bring some creativity to her muffins,
0:06:05 > 0:06:07with their cream cheese centre
0:06:07 > 0:06:10and crunchy brown sugar and cinnamon topping.
0:06:10 > 0:06:14So, where did this idea come from? Is it a family recipe?
0:06:14 > 0:06:16It's a recipe that I found a couple of years ago
0:06:16 > 0:06:19and I thought, I'm going to try those, they sound really good
0:06:19 > 0:06:22and then I had a baby and I didn't have much time to bake after that.
0:06:22 > 0:06:24Wonderful smell coming from there.
0:06:24 > 0:06:27I was thinking strawberries, cheesecake? Muffins?
0:06:27 > 0:06:30- Surely, they're going to taste all right?- They smell incredible.
0:06:30 > 0:06:33- Well, good luck then, Kimberley. - Thanks, guys.- Thank you.
0:06:33 > 0:06:36I'm making the cheesecake filling, as that takes a little bit of time,
0:06:36 > 0:06:38because I'm layering them up.
0:06:38 > 0:06:41So, I need to be a little bit ahead of these guys, I think.
0:06:44 > 0:06:47'Victoria is the only baker making a savoury muffin.'
0:06:47 > 0:06:50I'm basically just putting in the things you'd put in a Bloody Mary.
0:06:50 > 0:06:53How much Tabasco is that? Three spoons?
0:06:53 > 0:06:55I'll put a bit more in. When in doubt, add more.
0:06:55 > 0:06:57Baking powder, Tabasco - put it in.
0:06:57 > 0:06:58And obviously, vodka.
0:07:01 > 0:07:04Victoria's plan is to make her favourite hangover cure as a muffin,
0:07:04 > 0:07:08with Worcester sauce, Tabasco and celery salt all combined with vodka.
0:07:08 > 0:07:10Sounds delicious.
0:07:10 > 0:07:13Have you ever had an alcoholic muffin?
0:07:13 > 0:07:15- Not yet.- When I made them before,
0:07:15 > 0:07:17they weren't as horrible as you'd think.
0:07:17 > 0:07:19So, you turn up, you know, early morning,
0:07:19 > 0:07:23after a long night of poker and you can make yourself a little muffin.
0:07:23 > 0:07:24That's what I'm going to do.
0:07:28 > 0:07:30Tell us all about your mixture.
0:07:30 > 0:07:34- Got 4 eggs, 250 vegetable oil, 400g sugar.- Right.
0:07:34 > 0:07:37- About eight bananas. - Eight bananas?- Eight bananas.
0:07:37 > 0:07:40- I love that he knows his stats. - And...I know!
0:07:40 > 0:07:41LAUGHTER
0:07:41 > 0:07:44Our ex-Shadow Chancellor can count, but can he bake?
0:07:44 > 0:07:46With his banana and raisin-packed muffins,
0:07:46 > 0:07:49Ed's hoping Mary and Paul will think so.
0:07:49 > 0:07:52I'm going to turn it into a Sport Relief football match.
0:07:52 > 0:07:54So, it's going to be Norwich City versus Chelsea.
0:07:54 > 0:07:56Yvette said to me, why don't you pipe the numbers?
0:07:56 > 0:07:59- Show off your piping. - I've never, ever piped in my life...
0:07:59 > 0:08:02- You get points for piping. I know that.- ..until yesterday.
0:08:02 > 0:08:04It's guesswork that they're all going to be evil.
0:08:04 > 0:08:07"Evil"? It's guesswork they're all going to be equal.
0:08:09 > 0:08:11Because I've got the cheesecake mixture in there,
0:08:11 > 0:08:14they need to go in at a really high heat first.
0:08:14 > 0:08:16And then, turn it down for a bit longer,
0:08:16 > 0:08:19just to make sure that's cooked.
0:08:24 > 0:08:25They are in.
0:08:29 > 0:08:31Thank goodness, they're in the oven.
0:08:34 > 0:08:35That's actually...disgusting.
0:08:35 > 0:08:39Oh, my God. Oh, dear!
0:08:39 > 0:08:42I think I already put the vodka in, but I'm just going to put some more.
0:08:42 > 0:08:46There we go. The commonest mistake with muffins, you overmix them.
0:08:46 > 0:08:49I thought the commonest mistake was to use lurid pink food colouring?
0:08:49 > 0:08:53You've got a green Play-Doh in your hand. What is that?
0:08:53 > 0:08:56I'm waiting for my muffins to cook, I've got to have something to do.
0:08:56 > 0:08:57LAUGHTER
0:09:03 > 0:09:05I'm making a fondant icing pitch.
0:09:05 > 0:09:07The fun's the decoration, isn't it?
0:09:12 > 0:09:13(Check him out.)
0:09:15 > 0:09:18Oh, he's making a tennis court.
0:09:18 > 0:09:20What can I do?
0:09:20 > 0:09:22I've only got a bit of icing sugar to go on at the end.
0:09:22 > 0:09:24Trying to do some coloured buttercream
0:09:24 > 0:09:26to ice the top of the muffins.
0:09:28 > 0:09:30Good luck to Ed. He's obviously been baking all his life.
0:09:30 > 0:09:32You know what these politicians are like -
0:09:32 > 0:09:34they have so much time on their hands.
0:09:34 > 0:09:38Whereas us working class people have had so much work to do in our lives.
0:09:38 > 0:09:41- Ha-ha-ha!- You're just standing around. Do some work!
0:09:41 > 0:09:43Do some work! Standing around!
0:09:43 > 0:09:46- I'm not slagging you off, honest! - LAUGHTER
0:09:48 > 0:09:50'Getting the perfect bake on the muffins
0:09:50 > 0:09:51'is about hitting the sweet spot -
0:09:51 > 0:09:55'when they're risen and springy to the touch, but still moist.'
0:09:55 > 0:09:57TIMER BEEPS Done.
0:09:57 > 0:10:00Oh, dear. They don't look like that.
0:10:03 > 0:10:06I think they're fine. I'm not going to worry about them.
0:10:06 > 0:10:09That's as good as I could have hoped for.
0:10:09 > 0:10:12Muffin men and women, you have half an hour left.
0:10:14 > 0:10:16It's a fine whiff coming out of there, I have to say.
0:10:16 > 0:10:18Wouldn't want to stand here much longer,
0:10:18 > 0:10:21- with the old vodka fumes heading out.- I'm taking them out.
0:10:21 > 0:10:24And what will happen to them once they come out, that's it?
0:10:24 > 0:10:26I've got to add lemons and celery.
0:10:27 > 0:10:30- OK.- This is what I'm thinking - most people don't want muffins.
0:10:30 > 0:10:32Where are you putting the lemons and celery, sorry?
0:10:32 > 0:10:34- So, I'm going to...- Garnishing?
0:10:34 > 0:10:37Garnishing, yeah. I'm going to put the celery into the muffins.
0:10:37 > 0:10:41- For health.- For health, yes! Exactly. In honour of Sport Relief.
0:10:42 > 0:10:45Yellow is for Norwich. Blue for Chelsea.
0:10:47 > 0:10:49Trusted skewer.
0:10:53 > 0:10:55I think I'm going to let them cool for a bit, first.
0:10:55 > 0:10:57I think they're done, actually.
0:10:57 > 0:11:00They look quite like how they are meant to look.
0:11:00 > 0:11:01They're quite rustic.
0:11:04 > 0:11:07That's the batch when I found I hadn't made enough mixture.
0:11:07 > 0:11:10Trim a bit off the top of the case.
0:11:10 > 0:11:12- That is actually brilliant.- Do it.
0:11:15 > 0:11:17Bakers, you've got ten minutes.
0:11:17 > 0:11:22Ten minutes before Paul and Mary will be examining your muffin tops.
0:11:24 > 0:11:26Maybe the icing of numbers is a mistake.
0:11:26 > 0:11:29Just not sure whether it's possible for them to cool in time.
0:11:29 > 0:11:31I'm going to do buttercream without doing the numbers.
0:11:31 > 0:11:34I think the numbers is too hard.
0:11:34 > 0:11:37- My piece de resistance! - Such a delicacy.
0:11:37 > 0:11:40I think you've managed identical muffins.
0:11:43 > 0:11:44Is everyone finished?
0:11:49 > 0:11:52I'm just going to pop some of the smaller ones, you know, below.
0:11:56 > 0:11:59- I'm trying to lay out my formations. - Going 4-4-2. Where's the ref?
0:11:59 > 0:12:02- That's the ref.- That's the ref. - And that's the- ball. OK.
0:12:04 > 0:12:09And that's it, your time is up. Step away from your muffins.
0:12:09 > 0:12:10Ed.
0:12:19 > 0:12:21'To score top marks with Mary and Paul,
0:12:21 > 0:12:23'the muffins should be well-risen,
0:12:23 > 0:12:26'beautifully flavoured and neither tough nor soggy.'
0:12:35 > 0:12:38They're all even-sized, which is quite something.
0:12:38 > 0:12:40They've got a little crack on the top.
0:12:40 > 0:12:43- We'll just have to see how they taste.- Thanks, Mary.
0:12:43 > 0:12:45- Quite little, aren't they?- They are.
0:12:45 > 0:12:47- They're mini ones.- Mini muffins.
0:12:49 > 0:12:51They taste like paint.
0:12:51 > 0:12:53Paint?
0:12:53 > 0:12:55I think that is slightly cruel.
0:12:56 > 0:12:58They taste all right to me.
0:12:58 > 0:13:02I've never tasted paint, to be honest. That could be a compliment.
0:13:04 > 0:13:06Banana, sometimes, when it's in a mix,
0:13:06 > 0:13:09can actually smell a bit like paint and taste a bit like paint.
0:13:09 > 0:13:13- Not that I've eaten paint. - Oh, I know what you mean.
0:13:13 > 0:13:17I think the issue is here, the texture. It's too chewy.
0:13:17 > 0:13:20- And it's probably down to just overmixing it, that's all.- OK.
0:13:20 > 0:13:22It's got the texture of that.
0:13:22 > 0:13:26- It tasted like gloss. - Thanks, mate.- Thank you!
0:13:33 > 0:13:35I think you should be congratulated,
0:13:35 > 0:13:39because not only have you done your football pitch piped,
0:13:39 > 0:13:42you've also piped these lovely swirls on top.
0:13:42 > 0:13:43Let's have a look.
0:13:44 > 0:13:47It's quite nice inside. It's got a nice texture.
0:13:52 > 0:13:53The banana isn't half hitting you,
0:13:53 > 0:13:56which is exactly what they should do.
0:13:56 > 0:13:58The actual moisture content in the muffin is good.
0:13:58 > 0:14:01The banana flavour is coming through really well.
0:14:01 > 0:14:03Good distribution of the fruit inside there, as well.
0:14:03 > 0:14:06- And actually, it's a pretty good muffin.- Thank you.
0:14:13 > 0:14:16Looking at them, they have sunk...
0:14:16 > 0:14:18Yeah, they have sunk, some of them.
0:14:18 > 0:14:21..and that could be because the cream cheese is runny,
0:14:21 > 0:14:24- therefore they couldn't support the muffin.- Yeah.
0:14:27 > 0:14:30- They are underbaked, underneath. - Yeah.- Just.- OK.
0:14:30 > 0:14:33- But the flavour is fantastic. - Oh, good.
0:14:33 > 0:14:34The strawberries come through.
0:14:34 > 0:14:37The little bit of spice in there is spot on.
0:14:37 > 0:14:39- Oh, thank you.- Well done. - Thanks, guys.
0:14:39 > 0:14:43- Gorgeous. I'll have that other bit there.- It's absolutely delicious.
0:14:50 > 0:14:52How did you manage...
0:14:54 > 0:14:57..to get the muffins quite like that?
0:14:57 > 0:15:01We thought that if we trimmed down the case, you might not notice.
0:15:05 > 0:15:06This looks too good.
0:15:08 > 0:15:10I think they're such fun.
0:15:10 > 0:15:12They're a beautiful colour,
0:15:12 > 0:15:15but for my taste, I'm not really enjoying them.
0:15:16 > 0:15:18It tastes like a Bloody Mary.
0:15:18 > 0:15:21It does! I have to say, I'm now getting Worcester sauce.
0:15:21 > 0:15:24You've actually managed to create a Bloody Mary in a muffin.
0:15:24 > 0:15:28- Thank you very much.- And I confess, I've never had a Bloody Mary.
0:15:28 > 0:15:31- What?- I've never had a Bloody Mary. No, I haven't.- Never?
0:15:31 > 0:15:34I've had almost everything else, but I've never had a Bloody Mary.
0:15:34 > 0:15:35Well, you have now.
0:15:35 > 0:15:39Well, erm... I'm not going to take to it.
0:15:39 > 0:15:41I'm quite disappointed,
0:15:41 > 0:15:44because I hoped to dazzle Mary with my muffins.
0:15:44 > 0:15:46You know, who doesn't?
0:15:46 > 0:15:48And I really didn't do that.
0:15:48 > 0:15:50But it was all right, Paul said it sort of worked -
0:15:50 > 0:15:52which is, you know, high praise.
0:15:52 > 0:15:56Paul actually said that the flavours were fantastic.
0:15:56 > 0:16:00So, to hear him say that actually, was quite amazing.
0:16:00 > 0:16:02Only way is up for me.
0:16:02 > 0:16:04I'm rock bottom at this moment in time,
0:16:04 > 0:16:07so I can only go onwards and upwards.
0:16:07 > 0:16:10If people join in with Sport Relief,
0:16:10 > 0:16:13do a bit of baking, help us to raise money, we can make a big difference.
0:16:15 > 0:16:16Money raised by Sport Relief
0:16:16 > 0:16:19goes to help thousands of people turn their lives around -
0:16:19 > 0:16:21not just abroad, but also in the UK.
0:16:21 > 0:16:25Denise Lewis has been to find out why your support is so crucial.
0:16:26 > 0:16:30We met when Hughie was 15 and I was 16.
0:16:30 > 0:16:31We worked at the Co-Op.
0:16:31 > 0:16:35He was the grocery boy and I worked in the office.
0:16:35 > 0:16:37He was really handsome.
0:16:37 > 0:16:40Beautiful blue eyes, really handsome when I first met him.
0:16:40 > 0:16:43Then we got married and we had the two children
0:16:43 > 0:16:46and we've been together ever since.
0:16:46 > 0:16:49Six years ago, after experiencing sudden signs of memory loss,
0:16:49 > 0:16:54Linda's husband Hughie was diagnosed with dementia at the age of 59.
0:16:54 > 0:16:56I can remember the day -
0:16:56 > 0:16:59the actual day I realised there was something wrong with Hughie.
0:16:59 > 0:17:02And I can see him now, standing in the kitchen
0:17:02 > 0:17:05and he didn't know his left from his right.
0:17:05 > 0:17:09Our life just went down a different road all together.
0:17:09 > 0:17:12It's hard to think what he was,
0:17:12 > 0:17:14to what he is now.
0:17:14 > 0:17:16Really, it's heart breaking
0:17:16 > 0:17:18and there's nothing anybody can do about it.
0:17:18 > 0:17:20That make you sad?
0:17:20 > 0:17:22Very sad.
0:17:22 > 0:17:24The fact that you've been together for so long...
0:17:24 > 0:17:26Since we were 15.
0:17:26 > 0:17:2851 year, we've been together.
0:17:28 > 0:17:30How old are we now? I don't know how old we are.
0:17:30 > 0:17:33- How old are we? - You're 66 and I'm 67.
0:17:33 > 0:17:35Right, so we've been together...?
0:17:35 > 0:17:36- 51 year.- 51 year.
0:17:38 > 0:17:40Best friend.
0:17:40 > 0:17:44Do you remember much about the diagnosis?
0:17:44 > 0:17:45No.
0:17:45 > 0:17:47That's not clear for you?
0:17:47 > 0:17:48No.
0:17:48 > 0:17:52It's trying to remember, that's the difficult part.
0:17:52 > 0:17:55It's just...in the past.
0:17:55 > 0:17:57It's in the past.
0:17:58 > 0:18:02Sometimes, you have good days. Sometimes, you have bad days.
0:18:02 > 0:18:04But there's no way that I could walk out that door -
0:18:04 > 0:18:06because Hughie's got dementia -
0:18:06 > 0:18:08and leave him and I wouldn't.
0:18:08 > 0:18:12I'll be here and I'll look after him as long as I can.
0:18:14 > 0:18:19'There are currently 850,000 people in the UK with dementia
0:18:19 > 0:18:20'and while there is no cure,
0:18:20 > 0:18:24'it is vitally important to maintain a good quality of life
0:18:24 > 0:18:26'and remain part of the community.'
0:18:29 > 0:18:32And this Sport Relief funded project does just that.
0:18:32 > 0:18:34It provides a wide range of activities
0:18:34 > 0:18:37for people with dementia and their carers.
0:18:37 > 0:18:39'As well as meeting people in the same position,
0:18:39 > 0:18:41'they also interact with children,
0:18:41 > 0:18:44'helping break down the barriers attached to dementia.'
0:18:44 > 0:18:46Hughie has not stopped beaming.
0:18:46 > 0:18:49He loves music. He loves meeting people.
0:18:49 > 0:18:52This is what dementia has taken away from him.
0:18:52 > 0:18:55So, having the opportunity to be here today and each week
0:18:55 > 0:18:57makes him feel alive.
0:18:57 > 0:18:59How have you enjoyed the afternoon?
0:18:59 > 0:19:02It's one of the nicest days I've had for a long, long time.
0:19:02 > 0:19:06I've met all those people, so it's been a really good day out for me.
0:19:07 > 0:19:10The brilliant thing is, it costs less than £10 a week
0:19:10 > 0:19:13for someone like Hughie, living with dementia,
0:19:13 > 0:19:15to come to somewhere like this.
0:19:15 > 0:19:18It's been a lifeline for him and his wife Linda.
0:19:18 > 0:19:21So please, please, give generously.
0:19:21 > 0:19:24'None of us know what life holds for us or our loved ones,
0:19:24 > 0:19:28'and there are so many people across the UK that need your help tonight.'
0:20:00 > 0:20:02'For the bakers' Technical Challenge,
0:20:02 > 0:20:05'Paul has taken inspiration from a favourite half-time snack
0:20:05 > 0:20:08'at football grounds across the country.'
0:20:08 > 0:20:11Right, bakers - it's now time for your Technical Challenge.
0:20:11 > 0:20:14So, none of you have any idea what you're going to be asked to bake.
0:20:14 > 0:20:17Now, today's recipe is one of Paul's.
0:20:17 > 0:20:19Paul, have you got any advice for the bakers?
0:20:19 > 0:20:21- Read the recipe carefully. - Thank you.
0:20:21 > 0:20:25Well, it's going to be judged blind, so Paul and Mary, goodbye.
0:20:25 > 0:20:27Good luck.
0:20:28 > 0:20:33Right. Paul and Mary would like you to bake a tray of football pies.
0:20:35 > 0:20:40Now, this is four hearty, double crust pies,
0:20:40 > 0:20:45made of shortcrust pastry, filled with mincemeat, onions and peas.
0:20:45 > 0:20:49And on the top, they'd like to see a football design.
0:20:49 > 0:20:53You have two hours. On your marks, get set...
0:20:53 > 0:20:54Bake for Sport Relief.
0:20:54 > 0:20:56SHE GROANS
0:20:57 > 0:21:00How is minced meat and peas baking?
0:21:03 > 0:21:06This will be the first pie I've ever cooked.
0:21:06 > 0:21:08I've eaten pies at football matches.
0:21:08 > 0:21:11The balti pies at West Brom, they're the nicest.
0:21:11 > 0:21:14I would have been more comfortable with some fairy cakes
0:21:14 > 0:21:17or a Victoria sponge, but never mind.
0:21:19 > 0:21:22A pie at the football tastes a special, particular way.
0:21:22 > 0:21:25It's quite hard to capture that at home,
0:21:25 > 0:21:26so I'll do my best.
0:21:32 > 0:21:35These pies, traditionally, are eaten on a football match,
0:21:35 > 0:21:37normally north of the border, granted.
0:21:37 > 0:21:41And you know that if you had a bake sale, they would go like hot cakes.
0:21:41 > 0:21:43- They'd go like hot pies.- Hot pies!
0:21:43 > 0:21:46OK, Mary - so, choose your pie.
0:21:46 > 0:21:48So tempting. I love the football design.
0:21:48 > 0:21:53But it's all about how thin the pastry is and if we cut this open...
0:21:53 > 0:21:56You see how thin the top is? How thin the base is and the walls?
0:21:56 > 0:21:58All equal. All consistent.
0:21:58 > 0:22:00This has got a beautiful, well-seasoned filling.
0:22:00 > 0:22:03To be honest with you, it reminds me of going to Anfield
0:22:03 > 0:22:04and having a good pie.
0:22:04 > 0:22:06I know you support Everton, Mary, but...
0:22:06 > 0:22:09I'm quite sure there are pies at Everton too.
0:22:09 > 0:22:12I haven't been to Goodison Park, but I'm sure they have.
0:22:15 > 0:22:17'The first challenge is to lightly rub together
0:22:17 > 0:22:20'the fat and the flour to form breadcrumbs.'
0:22:20 > 0:22:23For heaven's sake!
0:22:23 > 0:22:26I always make shortcrust pastry in a food mixer.
0:22:26 > 0:22:29Not usually THIS food mixer!
0:22:29 > 0:22:32Ah, look at you with your baker's hands.
0:22:32 > 0:22:33I know what I'm doing with my hands
0:22:33 > 0:22:36and I'm not sure I know what I'm doing with a mixer.
0:22:36 > 0:22:39Old-fashioned. It's how my mum taught me.
0:22:39 > 0:22:43Next, it says to add the two egg yolks and a small splash of water.
0:22:45 > 0:22:48When it says "a small splash", what does that mean?
0:22:49 > 0:22:51About... Like that.
0:22:51 > 0:22:53Don't want to get it too wet.
0:22:53 > 0:22:56My mum used to make a meat and potato pie.
0:22:56 > 0:22:59She used to knock together pastry, so...
0:22:59 > 0:23:02I should have paid a bit more attention really, shouldn't I?
0:23:02 > 0:23:04"Bring the pastry gently together".
0:23:06 > 0:23:08So, that's it together, the pastry.
0:23:08 > 0:23:11"Tip the pastry onto a work surface."
0:23:11 > 0:23:13"..And gently knead."
0:23:13 > 0:23:17I suppose just till it sort of, forms one piece, maybe?
0:23:19 > 0:23:21I presume that's kneading.
0:23:21 > 0:23:23It's very, very easy to overdo the kneading.
0:23:23 > 0:23:26So, I'm going to try and not do that.
0:23:26 > 0:23:28I think that's probably enough for me.
0:23:28 > 0:23:30I don't think I want more than that.
0:23:33 > 0:23:34Clingfilm.
0:23:36 > 0:23:37Is that clingfilm?
0:23:37 > 0:23:39I don't know!
0:23:40 > 0:23:41What can I put it in?
0:23:41 > 0:23:44'Wrapping and chilling the pastry for as long as possible
0:23:44 > 0:23:47'will make it easier to roll out.'
0:23:47 > 0:23:49Oh, my God. Wrap and chill.
0:23:53 > 0:23:55Now, I'm going to do the mince.
0:23:55 > 0:23:57If you've got a pie, you want a bit of chunk to it.
0:23:57 > 0:24:00I don't think it needs to be too diced.
0:24:00 > 0:24:03I'm going to need a key ingredient.
0:24:03 > 0:24:05Now, there we go. Right.
0:24:05 > 0:24:07They really make my eyes water.
0:24:07 > 0:24:09The only way to do it is with sunglasses.
0:24:09 > 0:24:11I read somewhere that if you chop onions underwater,
0:24:11 > 0:24:13then your eyes don't stream -
0:24:13 > 0:24:15but how can you chop things underwater? You can't.
0:24:15 > 0:24:18So, I'm going to add my meat, get that browned.
0:24:23 > 0:24:26Cooked mince before, yeah. I'm not completely useless.
0:24:28 > 0:24:32'The perfect football pie should have a rich, well-seasoned filling.'
0:24:32 > 0:24:34That's the beef stock.
0:24:34 > 0:24:38One tablespoon of tomato puree. Done.
0:24:39 > 0:24:40Bit of Worcester sauce.
0:24:43 > 0:24:48Turn down the heat to simmer, season and leave to cook.
0:24:48 > 0:24:50I'm actually going to let it do for 25 minutes,
0:24:50 > 0:24:52even a little bit longer.
0:24:52 > 0:24:55I'm going to start preparing my pastry cases.
0:24:57 > 0:25:00So, this will be a first? First pastry?
0:25:00 > 0:25:01First pastry, ever.
0:25:01 > 0:25:03I'm not sure whether it's looking good or looking bad,
0:25:03 > 0:25:05because I don't know, you see?
0:25:05 > 0:25:08"Divide into quarters for the four pies and then half each quarter".
0:25:11 > 0:25:14I don't think it's great if the pastry's too thick.
0:25:15 > 0:25:19Do you want thick pastry or thin pastry? I don't know, so...
0:25:19 > 0:25:20I'm going medium.
0:25:26 > 0:25:28It says, "overhanging pastry",
0:25:28 > 0:25:31so I'm going to try and get it overhanging.
0:25:31 > 0:25:32It's not enough.
0:25:33 > 0:25:36Is there anything else I could use? Oh, there is.
0:25:39 > 0:25:42Now, I've found the rolling pin, a new invention.
0:25:45 > 0:25:46Now, I've got some overhang.
0:25:48 > 0:25:51'Ed's the only one pre-baking his pastry case.'
0:25:51 > 0:25:54Do a quick blind bake for just five minutes.
0:25:55 > 0:25:58'Double crust pies are rarely blind baked,
0:25:58 > 0:26:01'as the bottom and the top of the pie need to cook at the same rate.'
0:26:01 > 0:26:04It doesn't say to bake them blind!
0:26:04 > 0:26:07I'm now unhappy, because I bet it's better to do that.
0:26:07 > 0:26:08The case has got to work.
0:26:08 > 0:26:10If you put this into a soft case...
0:26:12 > 0:26:13So, I decided to blind bake.
0:26:18 > 0:26:20"Score a design on the top of the pastry
0:26:20 > 0:26:22"to make it look like a football."
0:26:22 > 0:26:24I do all the cooking at home.
0:26:24 > 0:26:27My husband is grateful to have food put in front of him.
0:26:27 > 0:26:30He doesn't demand that it also resembles the Taj Mahal.
0:26:31 > 0:26:36The innovative thing might be actually to make some hexagons.
0:26:36 > 0:26:37I'm not a massive football fanatic,
0:26:37 > 0:26:41so I'm trying to remember what they're like.
0:26:41 > 0:26:44"Crimp the edges of the pastry by pinching the edge
0:26:44 > 0:26:46"with your forefinger and thumb."
0:26:48 > 0:26:51I don't know if this is right. That's how I read it, though.
0:26:52 > 0:26:54Tuck it in, maybe? I don't know.
0:26:57 > 0:26:58Oh, Chris...
0:26:58 > 0:27:01LAUGHTER
0:27:01 > 0:27:03What have you done?
0:27:07 > 0:27:10This is not going to look anything like a football.
0:27:13 > 0:27:14I mean, no doubt,
0:27:14 > 0:27:18Ed Balls is going to score an entire fixture onto the top with,
0:27:18 > 0:27:22"Oh, that's Peter Beardsley and his well-known boots."
0:27:22 > 0:27:27Looks like the nuclear sign, doesn't it? The sort of...radioactive.
0:27:27 > 0:27:29It does, a bit.
0:27:31 > 0:27:32Moving away now,
0:27:32 > 0:27:35cos you're looking rather dangerous with that knife there, Ed.
0:27:35 > 0:27:37Right, I'm going to go in.
0:27:39 > 0:27:43'The method states the pies should be baked for 30 to 40 minutes,
0:27:43 > 0:27:46'leaving it to the bakers to judge exactly when they're ready.'
0:27:48 > 0:27:50Whatever comes out of that oven is what I'm serving.
0:27:53 > 0:27:54Do you know what?
0:27:54 > 0:27:56They actually don't look too bad.
0:27:59 > 0:28:01Don't they look great? From a distance.
0:28:01 > 0:28:03From here, they look tremendous.
0:28:03 > 0:28:05LAUGHTER
0:28:10 > 0:28:12Oh, it's a penalty.
0:28:12 > 0:28:14Norwich City versus West Ham.
0:28:14 > 0:28:16Oh, he tried for the legs!
0:28:18 > 0:28:20The pie's bubbling. There's a bit of spillage.
0:28:20 > 0:28:24I'm not convinced a pie this small is 40 minutes.
0:28:24 > 0:28:28I mean, the meat's already cooked. I'm going to take them out, I think.
0:28:30 > 0:28:33Ooh!
0:28:33 > 0:28:35Oh, the smell!
0:28:36 > 0:28:38Oh, I'd be very happy to eat that pie.
0:28:38 > 0:28:40To be honest, they look done,
0:28:40 > 0:28:43but I'm going to leave them for the full time,
0:28:43 > 0:28:46because I had a soggy bottom with my muffins.
0:28:46 > 0:28:48They're very pale.
0:28:49 > 0:28:53They're looking like they need about two hours longer in the oven.
0:28:53 > 0:28:55Oh! I know what they've done.
0:28:55 > 0:28:59- They've put egg yolk on top of their pies, haven't they? - SHE GASPS
0:28:59 > 0:29:03- If I do it now...- Sorry, bakers, you have ten minutes left.
0:29:03 > 0:29:05- Ten minutes to finish these pies. - You've got time.
0:29:05 > 0:29:08Quick, quick. You need to whack this on quickly.
0:29:08 > 0:29:10Yes, I'm doing it. I'm doing it. I'm doing it.
0:29:10 > 0:29:12There we go. They're on, on, on.
0:29:12 > 0:29:16- And whack it back in. You're not losing too much heat.- There we go.
0:29:17 > 0:29:20I'm such an idiot. Such an idiot.
0:29:24 > 0:29:26I've bought worse-looking ones.
0:29:26 > 0:29:28How do I get them onto that thing over there?
0:29:28 > 0:29:30I'll just have to shovel them on.
0:29:30 > 0:29:32Right, I'm putting it up to 200. Up to 200.
0:29:32 > 0:29:36Bakers, you now have three minutes on these pies. Three minutes.
0:29:36 > 0:29:38No, I'm going up more. It won't go higher.
0:29:38 > 0:29:40It won't go higher!
0:29:43 > 0:29:46It's like a game of chicken. I'm not crumbling.
0:29:47 > 0:29:50Sport Relief bakers, you now have one minute.
0:29:50 > 0:29:53- Are you going to say when it's 30 seconds?- No, I'm not.- No?
0:30:00 > 0:30:02Oh, dear.
0:30:07 > 0:30:11Right, guys - the time is now up.
0:30:11 > 0:30:13It's time to play the long ball game.
0:30:13 > 0:30:14I want you to heft those pies up
0:30:14 > 0:30:17and place them behind the picture of your good fair selves.
0:30:17 > 0:30:19No dribbling, please.
0:30:19 > 0:30:22'Paul and Mary are looking for a crisp pastry,
0:30:22 > 0:30:26'browned nicely underneath, with a gorgeous mince beef filling.'
0:30:28 > 0:30:30Yeah, I think if we start over here...
0:30:30 > 0:30:33We've got a sort of football on the top, haven't we?
0:30:33 > 0:30:34Exactly.
0:30:36 > 0:30:38It's a little bit soggy, but it's thin.
0:30:38 > 0:30:41I think it's just about done, if I'm honest.
0:30:41 > 0:30:45It could be a little browner, but it's nice, thin pastry.
0:30:45 > 0:30:47And it's filled right to the top.
0:30:51 > 0:30:53- A little bit more seasoning. - I think you're right.
0:30:53 > 0:30:56I think it does need a little bit more seasoning,
0:30:56 > 0:30:59but it's a nice-looking pie and there is an attempt at forking it,
0:30:59 > 0:31:02even though they haven't crimped it round the outside.
0:31:02 > 0:31:03- I think it's a good pie.- OK.
0:31:03 > 0:31:06So, this one has got a... Well, I'd say, a rugby ball on the top
0:31:06 > 0:31:08rather than a football.
0:31:08 > 0:31:10I think what we need to do is have a look underneath this one.
0:31:10 > 0:31:12If it decides to come out.
0:31:13 > 0:31:15There you go!
0:31:15 > 0:31:17It's got a nice colour. Nice and brown.
0:31:19 > 0:31:22It's nice and thin. Lid's not bad.
0:31:25 > 0:31:28It's well-filled. It's under-seasoned.
0:31:28 > 0:31:29You've got to try it as you cook it,
0:31:29 > 0:31:32cos that's the thing that's going to go in the pie.
0:31:32 > 0:31:35Right, shall we move onto these? I do like the football on that one.
0:31:35 > 0:31:38There is an attempt to make a pattern on the top.
0:31:38 > 0:31:40- And actually, a nice bake on it as well.- That's a beautiful bake.
0:31:40 > 0:31:44Let's have a look and see what the contents are like.
0:31:44 > 0:31:47It's thin on the bottom. It's well-filled.
0:31:47 > 0:31:49Mmm.
0:31:49 > 0:31:51That's a better-tasting filling, actually.
0:31:51 > 0:31:54Moving onto the last one. What is this decoration on the top?
0:31:54 > 0:31:56- It's little footballs. - Is that what it is?
0:31:56 > 0:31:59- Underdone.- It's a little bit underdone underneath.
0:31:59 > 0:32:01Let's have a quick look inside.
0:32:03 > 0:32:05That's just collapsed, because it's quite soggy underneath.
0:32:05 > 0:32:08If it had been cooked a little bit longer,
0:32:08 > 0:32:10the pastry would have become stronger
0:32:10 > 0:32:12and it would have supported the pie.
0:32:12 > 0:32:16But because it's underbaked, the wet filling is pushing it out.
0:32:16 > 0:32:18It needed more seasoning, I think, as well.
0:32:18 > 0:32:19OK, let's look at the others.
0:32:19 > 0:32:21'Mary and Paul check all the pies,
0:32:21 > 0:32:24'before ranking the bakers from last to first.'
0:32:26 > 0:32:28- In fourth place...- That's me.
0:32:28 > 0:32:30- In third position is this one. - It's mine.
0:32:30 > 0:32:33And in second place is this one.
0:32:33 > 0:32:35Who's that?
0:32:35 > 0:32:38- Very good. - And in first place is this one.
0:32:38 > 0:32:41- APPLAUSE - I'm very pleased.
0:32:41 > 0:32:43That was the closest-looking one to my pie
0:32:43 > 0:32:46and the taste of that was beautiful. Well done indeed.
0:32:46 > 0:32:48APPLAUSE
0:32:48 > 0:32:50If you watch the programme and you quite like cooking,
0:32:50 > 0:32:54the fantasy is that Mary Berry will take a forkful and smile
0:32:54 > 0:32:55and say she enjoyed it -
0:32:55 > 0:32:58which she did with the pie. So, I'm really chuffed.
0:32:58 > 0:33:01I came third from coming fourth this morning -
0:33:01 > 0:33:03and tomorrow's another day, so I could be second tomorrow.
0:33:03 > 0:33:05Or even first.
0:33:05 > 0:33:08I just feel like the time in that kitchen just gets swallowed up,
0:33:08 > 0:33:09so I'm worried that I might have
0:33:09 > 0:33:12bitten off more than I can chew tomorrow.
0:33:12 > 0:33:14I'm just going to have to get my skates on.
0:33:14 > 0:33:15No messing around.
0:33:15 > 0:33:19Because Victoria's so competitive and she's done so well,
0:33:19 > 0:33:22I'm going to have to see if I can beat her tomorrow.
0:33:22 > 0:33:24But I'm not competitive. Promise.
0:33:24 > 0:33:26No. Not really. Not at all.
0:33:30 > 0:33:33'It's the second day in the Sport Relief tent
0:33:33 > 0:33:36'and the bakers are preparing to enter the starting blocks
0:33:36 > 0:33:38'for their final challenge.'
0:33:40 > 0:33:42So, let's talk pies. Let's talk muffins.
0:33:42 > 0:33:44Who's in contention for Star Baker?
0:33:44 > 0:33:46I think Kimberley's been the most consistent.
0:33:46 > 0:33:48I think she did really well on her muffins.
0:33:48 > 0:33:50I thought her pie was actually very good.
0:33:50 > 0:33:53So, she's the one really at the moment in a very strong position.
0:33:53 > 0:33:59Ed Balls made the most fantastic sultana and banana muffins,
0:33:59 > 0:34:03but of course, he dropped down in the Technical, because of his pie -
0:34:03 > 0:34:05the pastry wasn't done underneath.
0:34:05 > 0:34:08- Chris really hasn't done any baking before...- No.
0:34:08 > 0:34:12..and he produced a jolly good pie. I mean, he'd never made pastry before.
0:34:12 > 0:34:14I mean, I think that's quite something.
0:34:14 > 0:34:16I think Victoria has done well.
0:34:16 > 0:34:18She started with the Bloody Mary muffins,
0:34:18 > 0:34:21which actually tasted very good. The texture was a little bit chewy,
0:34:21 > 0:34:22but she did come first in the Technical,
0:34:22 > 0:34:24so she's really stepped it up.
0:34:24 > 0:34:27My main worry is that Victoria can't bake anything that hasn't got Worcester sauce in it.
0:34:27 > 0:34:32She'll have difficulty including Worcester sauce in the Showstopper.
0:34:39 > 0:34:41Welcome back to the tent, guys.
0:34:41 > 0:34:43Now, today's the day you get to show us what you're really made of,
0:34:43 > 0:34:47especially if you're made of sponge cake, because it's Showstopper time.
0:34:47 > 0:34:52And Paul and Mary would like you to bake an extreme sports layer cake.
0:34:53 > 0:34:56Now, this has to represent an extreme sport that you do yourself,
0:34:56 > 0:34:58or you'd like to do yourself.
0:34:58 > 0:35:02It has to be three layers... Whoa! ..or more...
0:35:02 > 0:35:04and filled with a filling of your choice,
0:35:04 > 0:35:07as long as it's extremely tasty.
0:35:07 > 0:35:11You have three and a half hours to ride this bake.
0:35:11 > 0:35:13On your marks, get set...
0:35:13 > 0:35:15Bake for Sport Relief!
0:35:16 > 0:35:20These Showstoppers are a chance for our bakers to recreate in sponge
0:35:20 > 0:35:25the danger and skill of such nerve-shredding sports as skydiving or ice climbing.
0:35:25 > 0:35:28I'm a geek, so I'm going for one of the few sports
0:35:28 > 0:35:32where I believe you can have a kettle and the internet.
0:35:36 > 0:35:40Yesterday was a warm up, so today is the real thing.
0:35:41 > 0:35:43This is all for Sport Relief
0:35:43 > 0:35:45and to base it around an extreme sport,
0:35:45 > 0:35:47it's just a little bit of fun,
0:35:47 > 0:35:49but it's a great way to see their creativity come out.
0:35:49 > 0:35:52It's their chance to show us what they can do.
0:35:52 > 0:35:55If they've got any sense, they get on and make the cake,
0:35:55 > 0:35:57bake the cake as soon as they can,
0:35:57 > 0:36:00because it has to be cold before icing and filling.
0:36:01 > 0:36:05'The starting point for all the Showstoppers is a sponge cake,
0:36:05 > 0:36:10'which three of the bakers have given their own particular twist.'
0:36:10 > 0:36:12Rather than butter and sugar, I'm doing double cream and sugar.
0:36:12 > 0:36:15Because I'm sort of building a stretcher,
0:36:15 > 0:36:16I don't want it to become too light.
0:36:16 > 0:36:19So, I'm just doing it with this whisk.
0:36:19 > 0:36:21There's a small risk involved in my recipe today.
0:36:21 > 0:36:23I want it to look like the sea and taste slightly of the sea.
0:36:23 > 0:36:25So, I've put salt in it.
0:36:26 > 0:36:30This is a yoghurt cake. They do tend to be quite moist.
0:36:30 > 0:36:32Because I'm going to decorate it and stuff,
0:36:32 > 0:36:35it's obviously really important that it's sturdy.
0:36:35 > 0:36:39'Chris is hoping to master the classic Victoria sponge.'
0:36:39 > 0:36:42I'm making layer cakes, strawberry and jam.
0:36:42 > 0:36:44My own recipe from my lovely wife.
0:36:44 > 0:36:45- Morning, Chris.- Morning, Mary.
0:36:45 > 0:36:49Chris, that's a very big smile, to start off with.
0:36:49 > 0:36:51What's the vision?
0:36:51 > 0:36:54The vision is the sea. Body boarding.
0:36:54 > 0:36:56I will be on the body board, on top of there.
0:36:57 > 0:37:00Chris's strawberry extreme body boarding cake
0:37:00 > 0:37:03is inspired by a family holiday to Hawaii.
0:37:03 > 0:37:06His fondant body boarder will ride blue buttercream waves
0:37:06 > 0:37:07on top of three layers of sponge,
0:37:07 > 0:37:10filled with jam and fresh strawberries.
0:37:10 > 0:37:13I'm just about to put my sponge in, to begin with.
0:37:13 > 0:37:15Did you put everything in the bowl together?
0:37:15 > 0:37:17Because it hasn't quite mixed there, there are little lumps.
0:37:17 > 0:37:21When I did my thing yesterday, I mixed all the air out of it,
0:37:21 > 0:37:24so I was very careful to undermix it this time around.
0:37:24 > 0:37:26Have you done this before?
0:37:26 > 0:37:27Er, this is my third attempt.
0:37:27 > 0:37:30Did you manage to fill the tin?
0:37:30 > 0:37:32- LAUGHTER - Er...
0:37:34 > 0:37:36Well, that's as full as it's going to get.
0:37:36 > 0:37:38It's like your pastry - there wasn't quite enough.
0:37:38 > 0:37:40Minimalistic, that's what I am.
0:37:42 > 0:37:43Teaspoon.
0:37:43 > 0:37:45Teaspoon.
0:37:45 > 0:37:46Teaspoon.
0:37:46 > 0:37:48Three teaspoons of vanilla.
0:37:50 > 0:37:53It tastes good. Got quite a lot of vanilla in, actually.
0:37:53 > 0:37:55It'll be fine.
0:37:55 > 0:37:58I've spilt salt. This is terrible, terrible, terrible!
0:37:58 > 0:38:01I'm a very superstitious person.
0:38:01 > 0:38:04Quickly, put it in the cake before I can spill anymore.
0:38:07 > 0:38:09- Oh, a lot going on here.- Stuff's happening here. Look at this.
0:38:09 > 0:38:11Tell us all about it.
0:38:11 > 0:38:14I'm trying to make a chocolate sea sponge.
0:38:14 > 0:38:16The extreme sport is?
0:38:16 > 0:38:18Round the world sailing.
0:38:18 > 0:38:19OK.
0:38:19 > 0:38:22I understand that Chris is also doing a cake that looks like the sea,
0:38:22 > 0:38:25but mine will also taste of the sea.
0:38:25 > 0:38:27Yummy.
0:38:27 > 0:38:30Once again, Victoria is sailing close to the wind
0:38:30 > 0:38:32with her choice of flavours.
0:38:32 > 0:38:34Her chocolate sea sponge will be spiked with sea salt,
0:38:34 > 0:38:36covered with salted caramel buttercream
0:38:36 > 0:38:39and topped with a chocolate sponge yacht.
0:38:40 > 0:38:42Chocolate and salt can work quite well.
0:38:42 > 0:38:44It works well in caramel because it's so sweet.
0:38:44 > 0:38:46Where's the sweetness going to come from?
0:38:46 > 0:38:48There is a slightly caramel base to the icing,
0:38:48 > 0:38:51- but there's a huge amount of sugar. - Lovely. Thank you.- Thank you.
0:38:54 > 0:38:57'The risk of multiple sponges is that they can bake unevenly.
0:38:57 > 0:39:00'Swapping their oven positions once they start to brown
0:39:00 > 0:39:02'is a good way of avoiding this.'
0:39:04 > 0:39:07What have you decided to do for your Showstopper?
0:39:07 > 0:39:09Lemon and blueberry yoghurt cake
0:39:09 > 0:39:13and then, I'm going to decorate it like Mount Kilimanjaro,
0:39:13 > 0:39:18to bring back all those terrifying memories of when I did it for Sport Relief!
0:39:18 > 0:39:24Kimberley is recreating her valiant 5,895 metre climb up Mount Kilimanjaro
0:39:24 > 0:39:27in lemon cake, layered with blueberry mascarpone cream
0:39:27 > 0:39:31and decorated with fondant animals and tiny climbers.
0:39:32 > 0:39:34The top of the mountain is going to have the snow,
0:39:34 > 0:39:36like it does with royal icing
0:39:36 > 0:39:40and then I'm going to use a bit of spray paint to create my desert
0:39:40 > 0:39:44and then fondant silhouettes to make you think that you're in Tanzania.
0:39:44 > 0:39:48- It's a lot of skill. - Yeah. It's challenging.
0:39:48 > 0:39:50But you've done well, because they're in the oven.
0:39:50 > 0:39:53They're in. They're in. I think I've done all right.
0:39:59 > 0:40:02Right, what have you decided to do for your Showstopper?
0:40:02 > 0:40:04I'm doing a ski jump cake.
0:40:04 > 0:40:06- A ski jump cake? - A ski jump cake.- OK.
0:40:06 > 0:40:08That's my base and these are my three structures.
0:40:08 > 0:40:11So hopefully, there will be a base up here and a ramp and a jump.
0:40:11 > 0:40:14And I'm going to try and make a man to ski jump.
0:40:14 > 0:40:16Eddie "The Eagle" Edwards.
0:40:16 > 0:40:18Eddie the Eagle.
0:40:18 > 0:40:20Ed's hoping to bring Eddie's have-a-go attitude
0:40:20 > 0:40:22to the creation of his ski jump cake,
0:40:22 > 0:40:24building the jump from double cream
0:40:24 > 0:40:27and vanilla sponge topped with fondant snow.
0:40:30 > 0:40:32Are you putting icing over the whole lot?
0:40:32 > 0:40:35I've got a fondant slope and a fondant landing stage
0:40:35 > 0:40:39and I'm going to buttercream around and up the side and up the back.
0:40:39 > 0:40:42So, it will look a bit snowy. But I sort of think my...
0:40:42 > 0:40:44I think this should actually be a sport.
0:40:44 > 0:40:46- Well, it's either going to be good or bad.- I quite fancy that.
0:40:46 > 0:40:49- The danger is the structure...sags. - Leaping into fondant.
0:40:49 > 0:40:52That's what I'm worried about, but fingers crossed.
0:40:54 > 0:40:56'While the sponges are baking,
0:40:56 > 0:40:59'the bakers start to prepare their fillings and icings.'
0:41:01 > 0:41:05This is a sort of caramel base for the icing.
0:41:05 > 0:41:09I'm going to whisk up butter and icing sugar and add this to it.
0:41:09 > 0:41:12The main thing - lots of salt.
0:41:12 > 0:41:14My grandma came from Central Europe
0:41:14 > 0:41:16and everything was full of paprika and spice.
0:41:16 > 0:41:19I'm a big adder of strongly-tasting things.
0:41:21 > 0:41:24I'm using the buttercream for the icing on the cake.
0:41:24 > 0:41:27I'm going to put the colouring in and make it blue like the sea.
0:41:28 > 0:41:32This cake is based in Hawaii, of course. Capital of surfing.
0:41:34 > 0:41:37'The bakers now have an hour and 40 minutes left on the clock.'
0:41:37 > 0:41:41They're fine, but still a bit wobbly. Need a bit longer.
0:41:42 > 0:41:44I'm so happy, yeah.
0:41:47 > 0:41:49I think they're looking all right.
0:41:49 > 0:41:52I'm just going to leave them in for like another five minutes,
0:41:52 > 0:41:53just to make sure.
0:41:53 > 0:41:56Because I don't want them to be underbaked.
0:41:56 > 0:41:59I wanted them to be quite low, but slightly higher than that.
0:41:59 > 0:42:00Never mind.
0:42:03 > 0:42:05So, that's fine. So, they're cooked.
0:42:05 > 0:42:08Because I, bizarrely, won the Technical Challenge...
0:42:08 > 0:42:09Victoria won the Technical Challenge.
0:42:09 > 0:42:12- She wants to make sure she won it. - I won the Technical Challenge.
0:42:12 > 0:42:15- How did you get on, Ed?- I came last. She won. Chris did well.
0:42:15 > 0:42:18- Sorry, I didn't quite...you what? - I came last and Victoria won. - Last? Last, was it?
0:42:18 > 0:42:21It's not that I'm bitter(!) LAUGHTER
0:42:23 > 0:42:26'Ed, Chris and Kimberley are all using fondant models
0:42:26 > 0:42:28'as part of their decoration.
0:42:30 > 0:42:32'But it's a tricky skill to master.'
0:42:43 > 0:42:45It's supposed to be a giraffe.
0:42:49 > 0:42:51I'm making a surfboard at the moment.
0:42:51 > 0:42:54Problem I've got is, it keeps getting stuck to my board.
0:42:54 > 0:42:56I'm not sure whether I need to put some icing sugar, but then,
0:42:56 > 0:43:00if I put some icing sugar down, it's going to go a little bit white
0:43:00 > 0:43:02- and I want it to stay... - Yeah, but it's all right.
0:43:02 > 0:43:05You can wet it a bit or dust it off.
0:43:05 > 0:43:07- Aw, thanks, Kimberley. - It's all right.
0:43:07 > 0:43:09She's knows I'm not a threat.
0:43:09 > 0:43:11- LAUGHTER - Aw, don't say that!
0:43:13 > 0:43:15'The best way to make a fondant model
0:43:15 > 0:43:17'is to break it down into its separate elements,
0:43:17 > 0:43:20'rather than sculpt the shape as a whole.'
0:43:20 > 0:43:22This is Eddie "The Eagle" Edwards.
0:43:23 > 0:43:26Got pink gloves, black ski boots...
0:43:26 > 0:43:30He's going to stand at the top of my slope on a pair of chocolate skis.
0:43:30 > 0:43:31'A realistic human body
0:43:31 > 0:43:34'is probably the hardest sort of model to perfect.'
0:43:37 > 0:43:38That's me.
0:43:40 > 0:43:42That's me on my body board.
0:43:42 > 0:43:44Oh, that leg's a bit thicker than the other.
0:43:44 > 0:43:47I'm an expert body boarder, as you can see.
0:43:47 > 0:43:49I better make myself nice and slim now, hadn't I?
0:43:52 > 0:43:54That's going to be the shape of my mountain.
0:43:54 > 0:43:57Let me start to build it up.
0:43:57 > 0:44:00Break bits off, to try and get it as high as I can.
0:44:03 > 0:44:06So, I just want to lie this on really loosely.
0:44:08 > 0:44:12There's not so much finesse to it.
0:44:13 > 0:44:17It's just got to look like there's snow on top of a mountain.
0:44:18 > 0:44:21I might not have a cake, but I have a mountain.
0:44:24 > 0:44:28Bakers, you have one hour left on your Showstopper bakes.
0:44:28 > 0:44:31I only need about ten minutes.
0:44:31 > 0:44:33My icing is not very complicated.
0:44:33 > 0:44:37I'm really thinking, maybe I'll make the boat the Titanic sinking
0:44:37 > 0:44:38into the middle of the cake.
0:44:42 > 0:44:44I should get on and do this half,
0:44:44 > 0:44:46while I'm waiting for the others to cool.
0:44:47 > 0:44:50This is blueberry mascarpone cream.
0:44:59 > 0:45:01Does it look really wonky?
0:45:03 > 0:45:06On the plus side, the icing is brilliant. So salty.
0:45:06 > 0:45:08Just to be sure.
0:45:08 > 0:45:11I'm just going to sprinkle some, just for the crunch.
0:45:11 > 0:45:13The crunch of the sea.
0:45:29 > 0:45:30All the other two bakes that I did
0:45:30 > 0:45:33never came anywhere near as high as that.
0:45:33 > 0:45:36So now, I'm sort of like thinking, have I got enough icing sugar?
0:45:36 > 0:45:38Oh, dear.
0:45:43 > 0:45:45Is this the sort of creation you do for your kids?
0:45:45 > 0:45:46- Yeah.- For birthdays? Yeah?
0:45:46 > 0:45:49- Yeah. Exactly. - What else have you done?
0:45:49 > 0:45:53- Cake-wise?- I've done... - That's brilliant!
0:45:53 > 0:45:55Pirate ship, cheeseburger...
0:45:55 > 0:45:57A few weeks ago, iPad.
0:45:58 > 0:46:01- Um, I tried to do... - Have they got a real iPad, as well?
0:46:01 > 0:46:04She said she wanted an iPad for her birthday, so I made one.
0:46:04 > 0:46:05So you made one out of cake!
0:46:09 > 0:46:12I mean, Chris's body boarding, it's basically...
0:46:12 > 0:46:13It's barely an extreme sport.
0:46:13 > 0:46:16He's just paddling, he's paddling in the shallows.
0:46:16 > 0:46:20Whereas this is deep open water. You wait till I add the sharks.
0:46:20 > 0:46:23The top's fine. It's getting the icing on the sides.
0:46:30 > 0:46:31Has your wife given you any tips?
0:46:31 > 0:46:34She says, "Don't make a fool of yourself."
0:46:34 > 0:46:37You've done that already, you might as well forget it.
0:46:37 > 0:46:39I mean, I think you need a bit of a turn here now,
0:46:39 > 0:46:42- because we've got a bare wall. - Oh, we have, haven't we? I didn't see that.
0:46:42 > 0:46:46You might want to do the back of your cake as well as the front.
0:46:50 > 0:46:53You know at school, when you used to suck your ink pen and it leaked?
0:46:53 > 0:46:55That's the look we're getting here.
0:46:59 > 0:47:00Yes!
0:47:09 > 0:47:12I'm having trouble with him. His legs keep falling off.
0:47:14 > 0:47:18I'm absolutely useless at trying to do stuff like this.
0:47:31 > 0:47:32I keep trying to wedge him up
0:47:32 > 0:47:35and as soon as I wedge him up, he falls apart.
0:47:40 > 0:47:44It doesn't look anything like a boat at all!
0:47:44 > 0:47:46Oh, dear.
0:47:51 > 0:47:55I'm just doing the bottom of the cake,
0:47:55 > 0:47:58which is going to become the desert, hopefully.
0:48:03 > 0:48:05Slightly leaning. But it's not too bad.
0:48:08 > 0:48:09That's the take off.
0:48:11 > 0:48:13Change of plan, put the body board on first.
0:48:18 > 0:48:22I can't get him off the bleeding thing without him breaking up.
0:48:24 > 0:48:26That will have to be it.
0:48:30 > 0:48:31It's shocking, innit?
0:48:31 > 0:48:33He's been out at sea a long time,
0:48:33 > 0:48:37so he might be unconscious at this moment in time.
0:48:37 > 0:48:39It's a Showstopper, all right!
0:48:43 > 0:48:45It's pretty solid.
0:48:48 > 0:48:51Looks a bit more mountainous now.
0:48:58 > 0:48:59Sharks and jellyfish.
0:48:59 > 0:49:02Do we know what colour jellyfish are?
0:49:02 > 0:49:03Let's hope red and yellow.
0:49:07 > 0:49:11- Like that.- That's how boats go.- Yay!
0:49:11 > 0:49:13Good. That's as good as it's ever going to be.
0:49:13 > 0:49:15That's brilliant. It's brilliant.
0:49:15 > 0:49:17- Thank you.- Put my clouds on.
0:49:22 > 0:49:25I've finished with time to spare,
0:49:25 > 0:49:28but that feels like I've done a slightly rubbish cake.
0:49:29 > 0:49:31Bakers, you have 15 minutes.
0:49:31 > 0:49:34That's 15 minutes left to put the finishing touches
0:49:34 > 0:49:38to your extreme sports layer cakes.
0:49:40 > 0:49:43I'm going to make the runway for the ski jumper to ski down.
0:49:56 > 0:49:58They're making us feel guilty now, aren't they?
0:49:58 > 0:50:00I'm just going to puff the icing out a bit.
0:50:02 > 0:50:04I mean, really, it's just gilding the lily.
0:50:07 > 0:50:09Little tiny Cheryl, little tiny you.
0:50:09 > 0:50:12I'll make a little Gary Barlow to go with you.
0:50:12 > 0:50:14- Oh, Gary's head! - It's hard, isn't it?
0:50:14 > 0:50:16That's the trouble with Gary, he's got such a big head.
0:50:16 > 0:50:19- It just will not fit on his bod. Oh, look there he is.- It's so hard.
0:50:19 > 0:50:23- IMITATES GARY BARLOW:- Let's get up this bloody mountain. There we go.
0:50:23 > 0:50:26- He's just sitting and waiting at the bottom.- Thank you.
0:50:26 > 0:50:29I'm going to make an Olympic logo.
0:50:29 > 0:50:31I had some fruit Polos earlier.
0:50:31 > 0:50:33You start off wanting to be tidy
0:50:33 > 0:50:36and it gets to a point where you just totally lose it.
0:50:36 > 0:50:38I've lost it completely.
0:50:46 > 0:50:49- NEWCASTLE ACCENT:- Eee, well done, Kimberley - I'm at the top of the mountain.
0:50:49 > 0:50:52- That's Cheryl. - Yeah, that was a good accent.
0:50:59 > 0:51:01Bakers, your time is up.
0:51:03 > 0:51:07Fingers off your cake now, please. Kimberley.
0:51:07 > 0:51:09And you can all now go for a nice cup of tea.
0:51:11 > 0:51:14KIMBERLEY, WILL YOU GET YER FINGERS OFF YER CAKE?!
0:51:14 > 0:51:17Come on then, Tanzanian beauty.
0:51:17 > 0:51:18Blimey!
0:51:36 > 0:51:38The sea is wonderful- the green and the blue -
0:51:38 > 0:51:41and you've got the real movement of the sea without any piping,
0:51:41 > 0:51:44just working away with your knife.
0:51:44 > 0:51:46The actual main cake, I love.
0:51:46 > 0:51:50When you move onto the top and the boat, it's a bit simplistic.
0:51:50 > 0:51:52It's a life raft.
0:51:52 > 0:51:55It looks like a little rowing boat. It's all about the flavour on this.
0:51:55 > 0:51:58You've gone for a slightly over-salted cake.
0:52:04 > 0:52:05What?
0:52:05 > 0:52:07I've come across some salt.
0:52:07 > 0:52:09- Oh, no.- The, er...
0:52:11 > 0:52:14What you've managed to do is create a chocolate cake
0:52:14 > 0:52:16which is quite overly salty, in my opinion.
0:52:16 > 0:52:19The buttercream, you've salted as well, so what you're getting
0:52:19 > 0:52:22is a whole salt sensation, which is what you wanted...
0:52:22 > 0:52:24but it's a cake.
0:52:24 > 0:52:28For me, it's actually the buttercream filling that's very salty.
0:52:28 > 0:52:29Sort of hits you.
0:52:29 > 0:52:33If you had a couple of pints with it, you'd be absolutely fine.
0:52:39 > 0:52:42LAUGHTER
0:52:45 > 0:52:48Look at his little legs!
0:52:49 > 0:52:50Come on, Paul.
0:52:50 > 0:52:54It looks like ET has just rammed his face into that cake.
0:52:54 > 0:52:57Floppy legs, floppy arms...
0:52:57 > 0:53:00You're almost asleep on that, aren't you?
0:53:03 > 0:53:05Fine looking cake, I'll tell you that much.
0:53:05 > 0:53:10It's looks beautifully baked. Lovely and pale underneath.
0:53:10 > 0:53:11Just done perfectly.
0:53:14 > 0:53:16Chris, that is a fantastic sponge.
0:53:16 > 0:53:18In fact, one of the best ones we've had this year.
0:53:18 > 0:53:21- APPLAUSE - Ya beauty!
0:53:21 > 0:53:23I think the only thing that ruins it...
0:53:23 > 0:53:26- ..Is me.- ..is you. - LAUGHTER
0:53:33 > 0:53:37Ed, I think you've done a magnificent, bold ski slope.
0:53:37 > 0:53:40I love your little skier. Looks just ready to go.
0:53:40 > 0:53:41Dear old Eddie.
0:53:45 > 0:53:47I was concerned, with the two batches of sponge,
0:53:47 > 0:53:50that this was going to be dissimilar to the actual slope,
0:53:50 > 0:53:52but they're not, they're identical.
0:53:52 > 0:53:55It has got lots of flavour and the buttercream tastes delicious.
0:53:55 > 0:53:58I think you've done really well with it. Really well with it.
0:53:58 > 0:53:59It's interesting, the double cream -
0:53:59 > 0:54:03it's made the cake a lighter colour and it's a beautiful texture.
0:54:03 > 0:54:05I shall be trying that.
0:54:13 > 0:54:17I think it's a very professional-looking cake.
0:54:17 > 0:54:19The composition of it is excellent.
0:54:19 > 0:54:23We asked you for a Showstopper. We have got a Showstopper.
0:54:23 > 0:54:28- Thank you.- The whole effect is very exciting. It's meticulous.
0:54:28 > 0:54:30You've attended to every detail.
0:54:33 > 0:54:37The cake is delicious. I like the yoghurt in it.
0:54:37 > 0:54:40A yoghurt cake is lovely. It's always very moist.
0:54:40 > 0:54:42- The blueberry could be stronger. - OK.
0:54:42 > 0:54:45You could put much more in there, to really give it a kick.
0:54:45 > 0:54:48The sponge with the yoghurt in there makes them quite dense.
0:54:48 > 0:54:51It's almost like a Madeira - and a Madeira is a great cake for building this sort of structure.
0:54:51 > 0:54:55It's strong. So, it's well thought-out and actually well-baked.
0:54:55 > 0:54:57Because the flavour with the buttercream
0:54:57 > 0:55:00and then, the sugar paste on the outside in both cakes -
0:55:00 > 0:55:02and the lemon is gorgeous.
0:55:02 > 0:55:07Do you know, for Sport Relief today, we've had four different cakes
0:55:07 > 0:55:10and all of them have been baked beautifully
0:55:10 > 0:55:13and they all have a lovely texture.
0:55:13 > 0:55:15APPLAUSE
0:55:21 > 0:55:24So today, when we came into the tent,
0:55:24 > 0:55:27there were three bakers in contention,
0:55:27 > 0:55:30but has Chris swum his way back in with his marvellous sponge?
0:55:30 > 0:55:32I must admit - Chris, he has stepped up again.
0:55:32 > 0:55:36I don't think he's quite come into contention for Star Baker.
0:55:36 > 0:55:38When you look at the rest of the group,
0:55:38 > 0:55:41I think Victoria let herself down slightly with this cake.
0:55:41 > 0:55:44- I think she slipped out of contention for Star Baker.- OK.
0:55:44 > 0:55:46Kimberley's cake looked very polished
0:55:46 > 0:55:49and it is executed beautifully.
0:55:49 > 0:55:52Ed today... I thought he did really well.
0:55:52 > 0:55:54I think that is a great cake.
0:55:54 > 0:55:56For an amateur to make a cake like that,
0:55:56 > 0:55:58that's well thought through and well-baked -
0:55:58 > 0:56:00and the cake did taste very good.
0:56:11 > 0:56:12Bakers.
0:56:12 > 0:56:17Congratulations, you've created some wonderful cakes in the tent.
0:56:17 > 0:56:20Some absolutely fabulous bakes, if I might say so -
0:56:20 > 0:56:22and I hope you've inspired the nation to go out
0:56:22 > 0:56:25and whisk up some wonderful creations for Sport Relief.
0:56:25 > 0:56:30But now, the time has come when I, an ex-Star Baker,
0:56:30 > 0:56:33has to hand over the apron of glory to another.
0:56:33 > 0:56:38I am delighted to announce that Star Baker goes to
0:56:38 > 0:56:43someone who started with a little bit of a sinking feeling,
0:56:43 > 0:56:46but has since risen to huge heights for Sport Relief.
0:56:48 > 0:56:52- Kimberley, you are Star Baker! - APPLAUSE
0:56:52 > 0:56:54Well done.
0:56:55 > 0:56:58- The pinny.- Well done.
0:56:58 > 0:57:01It was really good fun. Thank you so much.
0:57:01 > 0:57:02Yay!
0:57:02 > 0:57:05I'm so happy to be Star Baker.
0:57:05 > 0:57:09I'm such a big fan of the programme, that to actually win...
0:57:09 > 0:57:11Yeah, it's a really good feeling.
0:57:11 > 0:57:13There's signs there of a great baker.
0:57:13 > 0:57:14I mean, I would even say,
0:57:14 > 0:57:17go and get the application form filled in for this year's Bake Off.
0:57:17 > 0:57:18- Thank you.- You did brilliantly.
0:57:18 > 0:57:21I think possibly, sweet baking isn't for me.
0:57:21 > 0:57:23I think I should just stick to meat pies.
0:57:23 > 0:57:25- Enjoyed it? - I've had a great time.
0:57:25 > 0:57:28I've always made these rather wild, flamboyant dad's cakes
0:57:28 > 0:57:31and that's what I did today and maybe there's a few dads out there
0:57:31 > 0:57:34who will think, "This year, I'll have a go".
0:57:34 > 0:57:36The best sponge ever!
0:57:36 > 0:57:39I know, he never gives out things like that!
0:57:39 > 0:57:42Absolutely - I know it's a cliche - over the moon.
0:57:42 > 0:57:45Baking a cake...is easy.
0:57:46 > 0:57:51A bake sale is an excellent way of raising money for Sport Relief
0:57:51 > 0:57:54and if Chris can do it, having never made a cake before,
0:57:54 > 0:57:56so can everybody else.
0:57:59 > 0:58:02So, if by any chance you've been inspired to do
0:58:02 > 0:58:06a little bit of baking for Sport Relief, I suggest you go to...
0:58:09 > 0:58:11..for some fantastic fundraising ideas
0:58:11 > 0:58:15and also, you can get details of the Sport Relief Bake Off Recipe Book.
0:58:15 > 0:58:19You may also wish to be purchasing one of these lovely pinnys
0:58:19 > 0:58:22and look like a professional baker -
0:58:22 > 0:58:24or just a wet fool, like me.