0:00:02 > 0:00:04Overworked, barely presentable, with a soggy bottom.
0:00:04 > 0:00:06No, not me at seven o'clock this morning, but the sort
0:00:06 > 0:00:09of comments four celebrities are bracing themselves to hear.
0:00:09 > 0:00:13All in the name of charity. Welcome to the Great Sport Relief Bake Off.
0:00:16 > 0:00:1816 bold British celebrities...
0:00:18 > 0:00:20Major disaster.
0:00:20 > 0:00:22..enter uncharted territory...
0:00:22 > 0:00:24I'm assuming you just shove it in.
0:00:24 > 0:00:27..putting their baking skills to the ultimate test...
0:00:27 > 0:00:29Oh, sugar.
0:00:29 > 0:00:30..raising money for Sport Relief.
0:00:30 > 0:00:34They're all giving it a go. It's something they've never done before.
0:00:34 > 0:00:37How do you cook beetroot? Put it in the oven?
0:00:37 > 0:00:38Inspiring you to do the same.
0:00:38 > 0:00:40- Do you mind?- Sorry.
0:00:40 > 0:00:45Today, a stage and screen star stands up to two comedians...
0:00:45 > 0:00:46Ouch, ouch, ouch!
0:00:46 > 0:00:48..and pop music royalty.
0:00:48 > 0:00:49It's a pie.
0:00:49 > 0:00:52And Clare Balding is in Kenya, meeting people whose
0:00:52 > 0:00:55lives are being transformed by your generosity.
0:00:55 > 0:00:57So which Sport Relief baker...
0:00:57 > 0:00:59Look at the rise on hers.
0:00:59 > 0:01:02..can impress resident referees Mary and Paul...
0:01:02 > 0:01:03I don't like those eyes.
0:01:03 > 0:01:05People want to bake. People like to bake.
0:01:05 > 0:01:08And I want the celebrities to carry the torch.
0:01:08 > 0:01:11..in three formidable Bake Off challenges...
0:01:11 > 0:01:12I've done page one.
0:01:12 > 0:01:14Only five pages to go.
0:01:14 > 0:01:16..to win the coveted Star Baker apron?
0:01:16 > 0:01:18Like a glove.
0:01:19 > 0:01:21HE SIGHS
0:01:42 > 0:01:46Today's Sport Relief bakers are TV presenter
0:01:46 > 0:01:49and all-round comedy legend Ade Edmondson...
0:01:49 > 0:01:51- CRUNCH - Argh!
0:01:51 > 0:01:55I'm really here just to see Mary. Forget Paul.
0:01:55 > 0:02:00But you do want his approval because he gives it so rarely.
0:02:00 > 0:02:04..actress Alison Steadman, much-loved for her roles in Abigail's Party,
0:02:04 > 0:02:07Nuts In May and Gavin And Stacey...
0:02:07 > 0:02:10Gavin, please tell me none of them are vegetarians.
0:02:10 > 0:02:13- No, I don't think so.- Mick? - Yes, my love?
0:02:13 > 0:02:15Get down to Tesco's now.
0:02:15 > 0:02:17I need veggie burgers, corn on the cobs,
0:02:17 > 0:02:19anything with Linda McCartney written on it.
0:02:19 > 0:02:23I used to bake quite a lot when my two boys were little, but over
0:02:23 > 0:02:30the last 25, 30 years I've virtually done no baking at all.
0:02:30 > 0:02:33..singer and actor Will Young.
0:02:33 > 0:02:37Since winning Pop Idol in 2002, Will's had four UK number one albums.
0:02:37 > 0:02:40# And loneliness ruled my world. #
0:02:40 > 0:02:44I can't bake which means I can only go one way which is up
0:02:44 > 0:02:46cos I've never done it before.
0:02:46 > 0:02:50If I end up with things that resemble, vaguely, what they're
0:02:50 > 0:02:52meant to then I'll be really happy.
0:02:52 > 0:02:56And comedian and impressionist Morgana Robinson.
0:02:56 > 0:03:00Hi, I'm Julie, and this is my bistro.
0:03:02 > 0:03:08I'm going for gold. I'm in it to win it. I've got a 25% chance of winning it.
0:03:08 > 0:03:10That's loads of percents. Team Robbo.
0:03:13 > 0:03:16Sport Relief bakers, welcome to the Bake Off Tent.
0:03:16 > 0:03:17For the Signature Bake, Paul
0:03:17 > 0:03:21and Mary would like you to make a sweet open pie.
0:03:21 > 0:03:23You can have whatever you like for the case and for the filling
0:03:23 > 0:03:27but because it's Bake Off, at least one element needs to be baked.
0:03:27 > 0:03:29You have two hours.
0:03:29 > 0:03:31So on your marks, get set,
0:03:31 > 0:03:33bake for Sport Relief.
0:03:33 > 0:03:36- My music.- What's this?
0:03:36 > 0:03:41Sweet open pies are pies in the American style, like key lime or banoffee.
0:03:41 > 0:03:43They are served without a lid, making them
0:03:43 > 0:03:46the perfect showcase for your favourite sweet filling.
0:03:46 > 0:03:48"Begin by making pastry."
0:03:48 > 0:03:51I'm so nervous! I've got to really focus.
0:03:51 > 0:03:53My mind's all over the place.
0:03:56 > 0:03:57Finished!
0:03:57 > 0:03:58HE LAUGHS
0:03:58 > 0:04:00This is the celebrities' first chance to
0:04:00 > 0:04:01impress us with their baking.
0:04:01 > 0:04:04Because we are not asking them to put a lid on, we want them
0:04:04 > 0:04:07to decorate it, so we want something big, bold and beautiful.
0:04:07 > 0:04:11We'll be looking for as many skills as possible. It should hold together
0:04:11 > 0:04:13and we'll be tipping it up to
0:04:13 > 0:04:17see that the underneath is beautifully baked, as well as the top.
0:04:20 > 0:04:22(Do I make the pastry in that?)
0:04:23 > 0:04:27All the bakers are making sweet shortcrust for their pie cases.
0:04:27 > 0:04:30Getting the pastry's melt-in-the-mouth shortness
0:04:30 > 0:04:32means carefully combining flour, fat and sugar
0:04:32 > 0:04:34until the mix resembles breadcrumbs.
0:04:36 > 0:04:39Does that look like breadcrumbs to you?
0:04:39 > 0:04:41Where's the gears on this thing?
0:04:41 > 0:04:44I've never got into using machines for making pastry.
0:04:44 > 0:04:49Somehow I just like the feel of the flour and the fat.
0:04:49 > 0:04:54Adding egg and water enriches the mixture and helps it bind.
0:04:54 > 0:04:56"Add enough cold water to make a smooth dough
0:04:56 > 0:04:57"that leaves the bowl clean."
0:04:57 > 0:04:59I think that's leaving the bowl clean.
0:04:59 > 0:05:02So I don't think this needs water.
0:05:02 > 0:05:04Just trying to get it together but, like, quickly.
0:05:04 > 0:05:07I think this might be happening.
0:05:07 > 0:05:10That's the pastry made. Phew!
0:05:17 > 0:05:23- Hello, Alison.- Hello.- Alison, tell us all about your sweet open pie.
0:05:23 > 0:05:26It's called French Apple Tart
0:05:26 > 0:05:29and it's something I used to cook in the '70s.
0:05:29 > 0:05:33The apples are arranged round in a circle and I like the look of it
0:05:33 > 0:05:36and I thought it was a bit sophisticated and a bit different.
0:05:36 > 0:05:41Alison's fanned apple slices will be glazed with apricot jam and arranged
0:05:41 > 0:05:45atop an apple and lemon zest puree in almond shortcrust pastry.
0:05:45 > 0:05:47It's all about neatness with this.
0:05:47 > 0:05:50- Yeah.- Which, is there a bit that you're worried about more than others?
0:05:50 > 0:05:56- No, it's the baking of it...- Right. - ..to make sure that it doesn't... Not soggy.
0:05:56 > 0:06:00- I don't want a soggy bottom.- No. - But I don't want it burned.
0:06:01 > 0:06:04I reckon... I mean, the flavours should be nice
0:06:04 > 0:06:06because I'm good with flavours.
0:06:06 > 0:06:10I cook a lot at home but just not pastry and stuff.
0:06:10 > 0:06:13I mean, it's all a bit stressful. Urgh!
0:06:16 > 0:06:18- Morning, Morgana.- Hiya.
0:06:18 > 0:06:22Right, can you tell us about your sweet signature pie, please?
0:06:22 > 0:06:26Yeah, I'm making a pumpkin pie with spices, like a spicy
0:06:26 > 0:06:30pumpkin pie, but not with pumpkin, it's with butternut squash.
0:06:31 > 0:06:35Morgana's spicing up her butternut squash with nutmeg, ginger
0:06:35 > 0:06:38and cinnamon and sweetening it with maple syrup.
0:06:38 > 0:06:41- Now, you've made this at home. How did it go?- Yeah.
0:06:41 > 0:06:45- It went really well. It was a bit eggy.- Is it a sort of custardy filling?
0:06:45 > 0:06:48- Yes, so it will be cream and eggs and spices and stuff.- Oh.
0:06:48 > 0:06:54- What are you going to top it with? - Pumpkin seeds.- Pumpkin seeds?- Yeah.
0:06:54 > 0:06:56- Just sprinkled on the top? - Is that not enough?
0:06:56 > 0:06:58- Are you going to toast them?- Yeah.
0:06:58 > 0:07:01- OK, so you're going to put toasted pumpkin seed on the top?- Yeah.
0:07:01 > 0:07:05- It's going to be delicious. - Thank you.- Good luck.- Thanks.
0:07:08 > 0:07:12I think the problem is, he's going to say I haven't made an effort with the decoration.
0:07:12 > 0:07:13Wait till my Showstopper, all right?
0:07:15 > 0:07:20- HE SIGHS - This is the beginnings of the marzipan.
0:07:20 > 0:07:23- Morning, Ade.- Paul.- Morning, Ade. - Mary.
0:07:23 > 0:07:27Oh! Tell us all about your sweet open pie.
0:07:27 > 0:07:31I'm making a blueberry pie, made to resemble the sea, with
0:07:31 > 0:07:34a little lifeboat on it and with a tiger inside.
0:07:34 > 0:07:37So it's something I've invented called Life of Pie.
0:07:37 > 0:07:40A dish after the film and book of the same name!
0:07:40 > 0:07:44Ade plans to float his moulded marzipan tiger on a sea of fresh
0:07:44 > 0:07:46blueberries, creme patissiere
0:07:46 > 0:07:48and a layer of white chocolate dyed blue.
0:07:48 > 0:07:52I'm looking forward to seeing how you're going to develop
0:07:52 > 0:07:53this boat and the tiger.
0:07:53 > 0:07:56When I did the trial run last weekend, the tiger came out a
0:07:56 > 0:08:00bit like a teddy bear so I'm hoping for something a bit fiercer today.
0:08:00 > 0:08:03- Good luck. Thank you very much indeed.- Cheers.- Good luck.
0:08:07 > 0:08:08I think that went rather well.
0:08:12 > 0:08:14OK, turn this on.
0:08:16 > 0:08:20I tell you what's really exciting, is I'm a massive fan of Alison Steadman.
0:08:21 > 0:08:23I'm whispering because she's over there.
0:08:23 > 0:08:26- Good morning, Will.- Morning.
0:08:26 > 0:08:29Right, tell us about your bake, please.
0:08:29 > 0:08:35I'm making a rhubarb and stem ginger pie with meringue on top.
0:08:35 > 0:08:37- Yeah.- Mm.
0:08:37 > 0:08:41Will is using tinned rhubarb for his filling but he's enhancing
0:08:41 > 0:08:45its colour with pink food dye and flavouring it with rhubarb essence.
0:08:45 > 0:08:48So you're going to line that. Blind-bake it or not blind-bake it?
0:08:48 > 0:08:53Blind-baking means that you don't look at it and so that's...
0:08:53 > 0:08:57- That's what I'm going to do. - He's got his steely look on you.
0:08:57 > 0:08:58I don't like those eyes.
0:08:58 > 0:09:02You don't give anything away but I feel like I've done something wrong.
0:09:02 > 0:09:05- Good luck, Will.- Please go away. You are now putting me off.
0:09:05 > 0:09:08- I've got to do a blind bake. - We love you, Will.- Where is it?
0:09:08 > 0:09:10THEY LAUGH
0:09:12 > 0:09:14I don't think it's cold enough
0:09:14 > 0:09:16but now you've got to wait for it to warm up again.
0:09:16 > 0:09:18None of it makes any sense.
0:09:18 > 0:09:21When it comes to rolling, the pastry should be thin enough to bake
0:09:21 > 0:09:24crisply but not so flimsy it breaks when baked.
0:09:24 > 0:09:27Maybe that's a bit too thin. I don't know.
0:09:27 > 0:09:30I think it's supposed to be the thickness of a pound coin
0:09:30 > 0:09:34but I don't think it's going to be. It's going to be a bit thinner than that.
0:09:34 > 0:09:36It's going to be a finer pie than I imagined.
0:09:36 > 0:09:38Some people would say I'm patching it up.
0:09:38 > 0:09:40What I'm saying is that I'm adding to it.
0:09:46 > 0:09:48It's just about there, I think.
0:09:51 > 0:09:54Just putting my baking beans in.
0:09:54 > 0:09:57I'm blind-baking, yeah, otherwise it will be a bit soggy, I think.
0:09:57 > 0:09:58There it goes.
0:09:58 > 0:09:59A thing of beauty.
0:09:59 > 0:10:03The only baker not blind-baking her pastry is Alison, who's
0:10:03 > 0:10:05following her 1970s recipe to the letter.
0:10:05 > 0:10:06This is the puree.
0:10:06 > 0:10:10If it goes in hot it might sog the pastry a bit.
0:10:10 > 0:10:14I'm just going to give it a cool off.
0:10:17 > 0:10:19This is for my creme pat.
0:10:22 > 0:10:24I'm putting the food colouring in.
0:10:24 > 0:10:28A bit of pink and a bit of rhubarb essence, just a couple of drops.
0:10:29 > 0:10:31Done.
0:10:31 > 0:10:34- ADOPTS COMIC ACCENT:- Just want one of these plastic things.
0:10:34 > 0:10:37Just put your stuff in there. Make sure you get it all
0:10:37 > 0:10:39because all the spices are in there, all the flavours.
0:10:45 > 0:10:50Bakers, you have one hour left on your sweet, sweet pies.
0:10:52 > 0:10:57Something weird just happened. It's shed a lot of its side bits.
0:11:00 > 0:11:05It looks really good. Just as I thought.
0:11:05 > 0:11:08I'm really quite unhappy about this.
0:11:08 > 0:11:11I don't know why, it's shrunk too much.
0:11:17 > 0:11:19Very delicate, this.
0:11:19 > 0:11:22Hopefully it will look quite pretty and symmetrical.
0:11:22 > 0:11:24OK, so, meringue.
0:11:26 > 0:11:30I've got a hole in the side of my pastry and that is a worry.
0:11:32 > 0:11:34I didn't think this through, did I?
0:11:35 > 0:11:37In it goes.
0:11:37 > 0:11:39This is the bottom of the sea.
0:11:39 > 0:11:43Basically, melted chocolate with blue food dye in it.
0:11:43 > 0:11:46Ade is the only one making a filling that doesn't need to be baked.
0:11:46 > 0:11:49Now, I'm just going to cool that for about five minutes.
0:11:54 > 0:11:56Look at that. Like a glove.
0:11:56 > 0:12:01Bakers, you have 30 minutes left on your sweet open pies. 30 minutes.
0:12:01 > 0:12:04- Argh!- Quickly, it's going in, she's going in.
0:12:04 > 0:12:07Once you've mixed this thoroughly, this goes on here, yes?
0:12:07 > 0:12:11Yeah, this is going to go on here and it will then go golden brown.
0:12:11 > 0:12:14- I reckon that's done.- So we do need to get it in the oven ASAP?- Yeah.
0:12:14 > 0:12:16It looks like it's going to taste amazing.
0:12:16 > 0:12:19- It does look like a pie, doesn't it?- It does.
0:12:19 > 0:12:21You know what, if that's all you're after, love, I think
0:12:21 > 0:12:23you've nailed it. It looks like a pie.
0:12:23 > 0:12:25Oh, God, here we go.
0:12:30 > 0:12:33It's going in the oven for however long we have left.
0:12:33 > 0:12:35She's in the oven.
0:12:36 > 0:12:37HE SIGHS
0:12:39 > 0:12:41This is my marzipan.
0:12:42 > 0:12:44He's got a theme. I'm worried.
0:12:45 > 0:12:48- Does this food dye come off? - HE CHUCKLES
0:12:54 > 0:12:58I'm now making glaze for the top which is apricot jam sieved,
0:12:58 > 0:13:01cos the apples on the top are cooking apples.
0:13:01 > 0:13:03There's no sugar in them so this will sweeten the top.
0:13:06 > 0:13:09- Oh, you're making your teddy bear. - Are you not frightened?
0:13:09 > 0:13:11That looks great. That looks...
0:13:11 > 0:13:14- Rargh! Rargh!- I love your teddy's gloves.
0:13:14 > 0:13:16Will's on his knees, looking in the oven.
0:13:16 > 0:13:18HE SIGHS
0:13:24 > 0:13:26Bakers, you've got five minutes left.
0:13:27 > 0:13:33Now... Ah, no, no, please don't do that. No, don't do that.
0:13:33 > 0:13:37Go on. Come on, you can do it.
0:13:37 > 0:13:39I thought I was really doing well for time
0:13:39 > 0:13:40but it's creeping up.
0:13:40 > 0:13:42Hope I've got enough glaze to go round.
0:13:45 > 0:13:46Ouch, ouch, ouch!
0:13:50 > 0:13:51Oh, yes.
0:13:54 > 0:13:57- Bakers, you have one minute. - Oh, my God.
0:13:57 > 0:14:00You need to get your bakes on the end of your benches, please.
0:14:00 > 0:14:02Oh, look at that. It's a pie.
0:14:08 > 0:14:09Here?
0:14:09 > 0:14:10Whoo!
0:14:10 > 0:14:12Bakers, your time is up.
0:14:12 > 0:14:16Step away from the pies, as many people have said to me in the past.
0:14:16 > 0:14:17Boom!
0:14:19 > 0:14:22Mary and Paul are looking for thin, crisp, well-filled pie cases
0:14:22 > 0:14:25bursting with flavoursome fillings that make you want to go
0:14:25 > 0:14:27back for one more slice.
0:14:36 > 0:14:39It's got a little bit of informality on the left
0:14:39 > 0:14:44- but I think it looks particularly good.- I think the pastry looks good.
0:14:44 > 0:14:46The fanning's nice. It's attractive.
0:14:46 > 0:14:49It needed a lot more puree to fill that out a little bit more.
0:14:51 > 0:14:52Oh, no.
0:14:52 > 0:14:56- It's got a little bit of a soggy bottom there.- Yeah, it has.
0:14:56 > 0:14:59If you'd baked it blind, you would then be assured that it was
0:14:59 > 0:15:02done underneath because you're putting a wet filling in it
0:15:02 > 0:15:05- and it would have helped.- Mm. - The texture of the puree is good.
0:15:05 > 0:15:08The apples are good. It's very tart and I like that.
0:15:08 > 0:15:11The problem is, for me it's not full enough
0:15:11 > 0:15:15- and you have, unfortunately, a soggy bottom.- A soggy bottom.
0:15:22 > 0:15:25Morgana, you've got a very nice set.
0:15:25 > 0:15:29It looks firm and that will be a great help
0:15:29 > 0:15:31when we come to cut the slice out.
0:15:31 > 0:15:33I think the pastry on the outside is a nice colour.
0:15:33 > 0:15:36There is a problem obviously with the liquid pouring out.
0:15:36 > 0:15:40- It cuts really well.- That looks good and sturdy, doesn't it?
0:15:40 > 0:15:43- It's well filled. - No soggy bottom there.
0:15:45 > 0:15:51Butternut squash, her mixture in the middle, is really very, very good.
0:15:51 > 0:15:54- The pumpkin seeds don't add anything to it.- OK.
0:15:54 > 0:15:56I think the pastry underneath, probably a little bit too thick.
0:15:56 > 0:16:00- Right.- I think the flavour's beautiful. The set is spot-on.
0:16:00 > 0:16:03- I think you've done well.- Thank you.
0:16:09 > 0:16:13Looking at the pastry, it looks a little pale in colour.
0:16:13 > 0:16:15The meringue looks OK. It could have done with maybe a stippling.
0:16:15 > 0:16:18So you get the back of a spoon, lift it all up so it stipples the top.
0:16:18 > 0:16:22I wondered that. No soggy bot? Oh! Oh, dear.
0:16:22 > 0:16:25It's not quite done underneath.
0:16:25 > 0:16:27It's a little bit soft and crumbly
0:16:27 > 0:16:30so you could call it an open crumble.
0:16:30 > 0:16:33THEY LAUGH
0:16:33 > 0:16:34Thanks, Mary(!)
0:16:39 > 0:16:42The actual rhubarb filling has got pieces of ginger
0:16:42 > 0:16:46that are beautifully soft, and the sweet topping,
0:16:46 > 0:16:49the whole mixture goes really well together.
0:16:50 > 0:16:54- It actually tastes amazing. - No, it doesn't!
0:16:54 > 0:16:56I'm trying not to laugh because... Well, it does!
0:16:56 > 0:16:58I'm, like, actually speechless.
0:17:05 > 0:17:08- I think it looks really, really artistic.- Why, thank you.
0:17:08 > 0:17:11Very clever. I like the tiger. It does look like a tiger.
0:17:11 > 0:17:13I mean, if I'm being really picky,
0:17:13 > 0:17:15it's fallen off a little bit round the side.
0:17:15 > 0:17:19- It has. - But the bake looks very good. Ooh!
0:17:19 > 0:17:21We're getting a little bit of leaking,
0:17:21 > 0:17:22actually, from these blueberries.
0:17:22 > 0:17:26- What is this glaze you've got on the top?- It's a raspberry jelly.
0:17:26 > 0:17:29I think if you'd perhaps done a glaze of arrowroot or
0:17:29 > 0:17:32cornflour, it would have been firmer.
0:17:34 > 0:17:37The pastry is beautifully crisp.
0:17:37 > 0:17:39The whole combination is very, very good.
0:17:39 > 0:17:44The creme pat is perfect, well-cooked, just set. Well done.
0:17:44 > 0:17:47- I love that. - ADE GASPS
0:17:47 > 0:17:50Shaking my hand! I'm holding it now but...
0:17:50 > 0:17:54- It's past the awkward moment now.- Is it? Are you sure? Goodbye, goodbye!
0:17:54 > 0:17:55- Thank you.- Goodbye! Thank you!
0:17:55 > 0:17:57THEY LAUGH
0:17:59 > 0:18:01Got a Hollywood handshake!
0:18:01 > 0:18:06They were very complimentary and that was really rather nice.
0:18:06 > 0:18:09I was very disappointed when Paul turned it over
0:18:09 > 0:18:12and it was soggy right in the middle.
0:18:12 > 0:18:14And the recipe didn't say bake it blind,
0:18:14 > 0:18:15and I just followed the recipe.
0:18:15 > 0:18:17I think they were very kind to me.
0:18:17 > 0:18:22It was more of a sort of mush... Well, a crumble, a new kind of pie.
0:18:22 > 0:18:26I'm relieved. The flavour was good and it was rustic.
0:18:26 > 0:18:30It was a pie with a lot of personality. It was rugged.
0:18:31 > 0:18:32It was handsome.
0:18:34 > 0:18:37For the second challenge, the bakers have no idea what to expect.
0:18:39 > 0:18:42Sport Relief bakers, it is time for your Technical Challenge.
0:18:42 > 0:18:44You will be following one of Paul's recipes.
0:18:44 > 0:18:49- Paul, do you have any advice for the bakers?- Watch your timing.
0:18:49 > 0:18:53Well, as this is judged blind, can Paul and Mary please leave the tent?
0:18:53 > 0:18:54Thank you.
0:18:54 > 0:18:56For your Technical Challenge,
0:18:56 > 0:19:00Paul and Mary would like you to make a salmon roulade.
0:19:00 > 0:19:03It should be light and delicate, neatly and tightly rolled
0:19:03 > 0:19:08so that no filling spills out. You have one hour so get cracking!
0:19:08 > 0:19:10On your marks, get set,
0:19:10 > 0:19:12bake for Sport Relief!
0:19:14 > 0:19:15Calm down!
0:19:15 > 0:19:18If I'm guessing, I think it looks like a Swiss roll.
0:19:18 > 0:19:21I'm just going to go through it bit by bit, line by line.
0:19:21 > 0:19:24And if something comes out at the end, hallelujah!
0:19:24 > 0:19:27This is the first time the bakers have seen Paul's recipe.
0:19:27 > 0:19:29To get the right result, they'll need to read between the lines
0:19:29 > 0:19:33and use all their baking instincts, if they've got any!
0:19:33 > 0:19:34Oh, my God!
0:19:36 > 0:19:40This is a fascinating one because it's a savoury roulade.
0:19:40 > 0:19:43We've asked them to put spinach into the roulade mixture itself.
0:19:43 > 0:19:47Once they've cooked it out slightly, they've got to drain it of liquid.
0:19:47 > 0:19:52That's the key thing. If they've got water in that spinach, it won't set.
0:19:52 > 0:19:56- It'll stay very, very soggy.- And then rolled up evenly - dead simple.
0:19:56 > 0:20:01Nice and even, beautifully tight, lots of Parmesan on the top.
0:20:01 > 0:20:03Time to taste!
0:20:04 > 0:20:06Look at that, Mary!
0:20:06 > 0:20:10Now, that's exactly as it should be - holding together.
0:20:10 > 0:20:12So what you've got is a nice equal distribution
0:20:12 > 0:20:14of the creme fraiche and cream cheese,
0:20:14 > 0:20:19and again, you have this salmon that follows it all the way around.
0:20:21 > 0:20:25- That is bliss!- And ultimately, this is Sport Relief, Mary.
0:20:25 > 0:20:28And you have got a good amount of iron in there from the spinach.
0:20:28 > 0:20:31Are you going to do some push-ups, Mary?
0:20:31 > 0:20:34I was going to leave that to you and I'm coming to watch!
0:20:41 > 0:20:44I think the trickiest part will be not having
0:20:44 > 0:20:45a breakdown before the end of it.
0:20:45 > 0:20:50Do we line the tin with this, I suppose? Scissors? The scissors?
0:20:50 > 0:20:53I'm going to just look at what he's doing. That probably means...
0:20:53 > 0:20:56Is that tracing paper? Yeah, look, she's doing it.
0:20:56 > 0:20:58I don't know whether I'm supposed to grease the grease-proof paper.
0:20:58 > 0:21:01That doesn't sound right, does it? So I'm going to grease both.
0:21:01 > 0:21:05I don't know what I'm doing! Right. That'll have to do. OK.
0:21:05 > 0:21:08So, spinach next. Is this on?
0:21:08 > 0:21:12The spinach should be wilted until it's tender but not soggy.
0:21:12 > 0:21:16Right, I've got to wait for that so I might as well do my egg whites.
0:21:16 > 0:21:18"Separate the eggs, placing four egg yolks in a food processor,
0:21:18 > 0:21:22"five egg whites in a stand mixer with whisk attachment."
0:21:24 > 0:21:26Egg yolk adds richness.
0:21:26 > 0:21:29Egg whites give the roulade its light texture, but only if they're
0:21:29 > 0:21:33whisked to the perfect consistency - stiff enough to form firm peaks.
0:21:35 > 0:21:37Woo!
0:21:37 > 0:21:39Alison's going for it. Whoa! She... Yeah.
0:21:43 > 0:21:47"Add the spinach, baking powder, salt and pepper to the egg yolks
0:21:47 > 0:21:50"and blend in the food processor."
0:21:50 > 0:21:52I need to calm down cos I'm just reading words.
0:21:52 > 0:21:57I'm not actually taking anything in. Right.
0:21:57 > 0:22:01So that much baking powder must be making it rise. There!
0:22:01 > 0:22:02That's how much knowledge I have.
0:22:04 > 0:22:09- Salt and pepper. - It's pure guesswork.- That's done.
0:22:11 > 0:22:15I'm really obsessed about the water. I think it just needs to...
0:22:15 > 0:22:18Every time I've ever wilted spinach, it's got to be dry.
0:22:18 > 0:22:20If you don't get all the water out, I think it's going to
0:22:20 > 0:22:24completely ruin the roulade cos it'll make it all soggy.
0:22:24 > 0:22:25My hands are hurting!
0:22:28 > 0:22:30Ow! Ow!
0:22:34 > 0:22:39I don't know how long you blend it for...but I've done it.
0:22:41 > 0:22:43The spinach should be chopped as finely as possible
0:22:43 > 0:22:45so it distributes evenly.
0:22:49 > 0:22:53Pretty fine. Mm. I think that's nice.
0:22:57 > 0:23:00That looks all right...I think.
0:23:00 > 0:23:02"Transfer the spinach mix into a large bowl
0:23:02 > 0:23:04"and fold in the egg white."
0:23:04 > 0:23:06If the spinach mix isn't folded in carefully,
0:23:06 > 0:23:10the egg whites could deflate and the roulade would struggle to rise.
0:23:10 > 0:23:11HE LAUGHS
0:23:11 > 0:23:13Where do I learn my folding technique?
0:23:13 > 0:23:18You don't want to fiddle with it too much, do you? I think.
0:23:20 > 0:23:23Doesn't look like anything you'd put in the oven, to me.
0:23:23 > 0:23:27- Bakers, you are halfway through. You have 30 minutes to go.- Right, so...
0:23:29 > 0:23:30..in we go.
0:23:31 > 0:23:32OK, let's do this.
0:23:38 > 0:23:40- Hello, darling.- That's looks... I mean, it looks full.
0:23:40 > 0:23:42- It looks like a thing, doesn't it?- It does.
0:23:42 > 0:23:45I'm going to stick it in there and see what happens.
0:23:45 > 0:23:46Cook this for 8-10 minutes.
0:23:50 > 0:23:52Be good, girls! Work with me!
0:23:55 > 0:23:56That'll do.
0:24:01 > 0:24:04"Tear off a piece of baking parchment larger than the roulade."
0:24:04 > 0:24:08- Right.- "And cover with finely grated Parmesan."
0:24:08 > 0:24:09HE HUMS
0:24:10 > 0:24:12Good old chunk.
0:24:15 > 0:24:17That's it. I'm going to put that back in the fridge.
0:24:17 > 0:24:20That's very nice, that. I'll have that with my pasta later.
0:24:20 > 0:24:23Cos I live here, you know!
0:24:23 > 0:24:25"Cream cheese with the creme fraiche."
0:24:25 > 0:24:27Mix those together. Right.
0:24:29 > 0:24:30Zest of one lemon.
0:24:32 > 0:24:34Chop dill. Eurgh!
0:24:35 > 0:24:39It doesn't say how much dill to put in and I'm...
0:24:39 > 0:24:41I know a lot of people don't like dill.
0:24:41 > 0:24:42Eurgh! I hate it!
0:24:49 > 0:24:54I like dill, myself. Me and Paul are samies!
0:25:02 > 0:25:04The dill's coming through.
0:25:04 > 0:25:06Bakers, you have 15 minutes to go.
0:25:06 > 0:25:0715 minutes left.
0:25:11 > 0:25:13Don't know what that is in there!
0:25:15 > 0:25:19Can't see a thing! I've steamed up.
0:25:19 > 0:25:20She's coming out.
0:25:26 > 0:25:27- OK.- I guess that's done.
0:25:30 > 0:25:33"Turn out the cooked roulade from the tin,
0:25:33 > 0:25:35"uncovered side down, onto the parchment."
0:25:37 > 0:25:39THEY GASP
0:25:40 > 0:25:41Little dance.
0:25:41 > 0:25:46Slowly does it. Patience is a virtue. There!
0:25:46 > 0:25:48I think I should have buttered the other side of this.
0:25:52 > 0:25:53SHE EXHALES
0:25:54 > 0:25:56Heurgh!
0:26:00 > 0:26:01HE LAUGHS
0:26:05 > 0:26:08So I've got to put the cream cheese on and then the salmon,
0:26:08 > 0:26:10the lemon juice.
0:26:10 > 0:26:12Adding the right amount of filling is crucial.
0:26:12 > 0:26:15Overstuffing could cause the contents to bunch up or even
0:26:15 > 0:26:17squish out when rolled.
0:26:17 > 0:26:22I want it nice and thick and creamy, rather than a thin sandwich. Ee!
0:26:25 > 0:26:27It's a little bit broken in places.
0:26:27 > 0:26:31I'm hoping that when it's all rolled, they won't notice so much.
0:26:33 > 0:26:35I guess you don't want to overload it
0:26:35 > 0:26:40because it will be harder to fill and keep a nice c-c-cylinder.
0:26:44 > 0:26:49Go over the edge. Than I'm going to get a nice clean salmony filling.
0:26:49 > 0:26:51I want a nice thick roulade.
0:26:51 > 0:26:55I don't know whether I should put on some more or not.
0:26:55 > 0:26:57I'm tempted to just do one layer because, I mean,
0:26:57 > 0:26:59it's a strong flavour.
0:26:59 > 0:27:04But then, is that enough? Should I go for one more?
0:27:04 > 0:27:05SHE EXHALES
0:27:10 > 0:27:12One more bit.
0:27:12 > 0:27:14Bakers, you've only got five minutes left.
0:27:14 > 0:27:16Five minutes left.
0:27:16 > 0:27:18"Roll up the roulade from the narrow end.
0:27:18 > 0:27:21- "Trim the edges."- OK. Let's go.
0:27:23 > 0:27:24Is it going to crack?
0:27:31 > 0:27:32I don't know how you roll it up.
0:27:48 > 0:27:52- How many minutes?- That's one minute left, 60 seconds.- Aargh!
0:27:59 > 0:28:01I think that looks quite attractive.
0:28:07 > 0:28:09Bakers, your time is up.
0:28:09 > 0:28:13Please roll your fishy roulades to the table
0:28:13 > 0:28:16and pop them behind the picture of you, just for the halibut!
0:28:16 > 0:28:18THEY LAUGH
0:28:18 > 0:28:21Have you had an e-mail from Mel and Sue?
0:28:21 > 0:28:22They made me say those things!
0:28:24 > 0:28:27'Paul and Mary are looking for a tightly-rolled spiral,
0:28:27 > 0:28:31'a well-seasoned, balanced filling and a light, delicate texture.'
0:28:40 > 0:28:42Right. We'll start with the one at the end.
0:28:43 > 0:28:47It's got a nice spiral going in. It's quite springy, which is good.
0:28:50 > 0:28:53When we take the first slice off, it looks just as good.
0:28:53 > 0:28:57You've got a nice amount of salmon going all the way through that.
0:28:57 > 0:29:00Most important is that it all clings together
0:29:00 > 0:29:02and doesn't open out when we cut it
0:29:02 > 0:29:04and this has kept to a perfect spiral.
0:29:10 > 0:29:13That tastes really delicious.
0:29:13 > 0:29:16It's got a nice flavour and it looks so good.
0:29:16 > 0:29:19Pretty much perfect so well done.
0:29:19 > 0:29:21Moving on to the next one.
0:29:21 > 0:29:23Wow, it's absolutely soaked through.
0:29:23 > 0:29:26We probably need a spoon, rather than a fork.
0:29:26 > 0:29:29But we've got a spiral once we cut it, which is good.
0:29:34 > 0:29:36What you've basically got there is smoked salmon
0:29:36 > 0:29:38wrapped around a flannel.
0:29:38 > 0:29:39LAUGHTER
0:29:39 > 0:29:41Erm, but it actually tastes OK.
0:29:41 > 0:29:44- The flavour is very good but it's not a roulade.- No.
0:29:44 > 0:29:47OK, this looks a bit better, it's got a bit more of a shape.
0:29:47 > 0:29:50It's dropped slightly and that's probably down to the texture
0:29:50 > 0:29:51of the roulade itself.
0:29:51 > 0:29:54We haven't quite got the cream cheese in the middle.
0:29:54 > 0:29:55There's probably too much of it,
0:29:55 > 0:29:57it needs to be more equal all the way through.
0:29:57 > 0:30:00- You have got an awful lot of smoked salmon.- The flavour's good.
0:30:00 > 0:30:05- It's well seasoned and they have had a good bunch of dill in there.- Yeah.
0:30:05 > 0:30:07Now, moving on to the last one.
0:30:07 > 0:30:09A good amount of Parmesan on the outside. It looks correct.
0:30:09 > 0:30:11There's a nice swirl going through.
0:30:11 > 0:30:14But we've got the salmon in the middle
0:30:14 > 0:30:17and we have a very big sort of gap here.
0:30:17 > 0:30:20I think it may be perfectly all right when we cut it.
0:30:20 > 0:30:23That looks much better.
0:30:23 > 0:30:26Tastes good. It's got a good balance of flavours going through.
0:30:26 > 0:30:31It's light and it's even all the way over and well rolled.
0:30:31 > 0:30:32OK.
0:30:34 > 0:30:37Mary and Paul will now rank the bakers from worst to best.
0:30:40 > 0:30:42So...
0:30:42 > 0:30:44in fourth place...
0:30:45 > 0:30:46Who is this?
0:30:46 > 0:30:51It was just a little bit underbaked and it didn't really keep its shape.
0:30:51 > 0:30:54In third place is this one.
0:30:54 > 0:30:56It's not bad, the problem was you
0:30:56 > 0:30:58gathered all the smoked salmon in one place.
0:30:58 > 0:31:00And in second place...
0:31:00 > 0:31:04here. That was a very nice roulade.
0:31:04 > 0:31:06Thank you.
0:31:06 > 0:31:08In first place is this one.
0:31:08 > 0:31:10Well done.
0:31:10 > 0:31:13The smoked salmon followed the creme fraiche and cream cheese all the
0:31:13 > 0:31:17way through equally and it had a lovely texture to this roulade.
0:31:17 > 0:31:19- Well done.- Thank you.
0:31:19 > 0:31:22Who would've thunk it? Honk-honk.
0:31:22 > 0:31:24Who would know that you care so much
0:31:24 > 0:31:27about being ranked about your roulade?
0:31:27 > 0:31:31Both were very complimentary, and so that was nice, yeah.
0:31:31 > 0:31:34Morgana's was fantastic, I thought.
0:31:34 > 0:31:37Alison's was just a bit behind that.
0:31:37 > 0:31:40So mine was a definite third and Will's was a definite fourth.
0:31:40 > 0:31:44It's amazing because there was just one thing that I forgot
0:31:44 > 0:31:47which was to drain the spinach properly and it was, er...
0:31:47 > 0:31:50Well, as Paul said, it was more of a wet flannel.
0:31:52 > 0:31:56Sport Relief is making a massive difference to people around the UK
0:31:56 > 0:31:59and all over the world whose lives are incredibly hard.
0:31:59 > 0:32:02Clare Balding has been to see how your donations are helping.
0:32:04 > 0:32:08Living here in rural Kenya, without clean water or basic necessities,
0:32:08 > 0:32:11is a difficult environment for anyone
0:32:11 > 0:32:15but for children with a physical disability, it's even tougher.
0:32:15 > 0:32:17This is nine-year-old Leah
0:32:17 > 0:32:20and her mum Josephine. Leah can't walk unaided
0:32:20 > 0:32:24and has been excluded from her local school because of her condition.
0:32:24 > 0:32:28There is a real social stigma attached to having a disability
0:32:28 > 0:32:30so it's very hard to get an education,
0:32:30 > 0:32:33really difficult to get a job.
0:32:33 > 0:32:35It's difficult even just to make friends
0:32:35 > 0:32:37because of the lack of understanding,
0:32:37 > 0:32:39the lack of trust, the suspicion,
0:32:39 > 0:32:42and that is incredibly isolating.
0:32:42 > 0:32:46How does it make you feel when you hear people whispering
0:32:46 > 0:32:48and talking about her or pointing at her?
0:33:00 > 0:33:03What has the reaction been like in your own family?
0:33:20 > 0:33:25It's a terrible thing as a mother to hear that from your own family
0:33:25 > 0:33:27and to be forced to choose.
0:33:28 > 0:33:30Hi, Leah.
0:33:30 > 0:33:32What are the other children like?
0:33:37 > 0:33:39They beat you up?
0:33:39 > 0:33:41The other children do?
0:33:42 > 0:33:45Why do they do that?
0:33:45 > 0:33:48You know, life's hard enough but when everybody treats you as
0:33:48 > 0:33:52if you are something to be, you know, shoved away,
0:33:52 > 0:33:54it's terrible.
0:33:56 > 0:33:59No child should suffer because of a disability.
0:33:59 > 0:34:02So today, we're taking Leah to a brilliant project
0:34:02 > 0:34:06funded by Sport Relief for disabled children.
0:34:06 > 0:34:08It's a place to play sports, make friends
0:34:08 > 0:34:13and develop life skills, to give them confidence to face the future.
0:34:13 > 0:34:16There are so many potential in these kids.
0:34:16 > 0:34:18They need to build self-esteem fast.
0:34:18 > 0:34:22We want to see them grow, have an education, get empowered
0:34:22 > 0:34:25- and have something for themselves. - Yeah.- Yeah.
0:34:25 > 0:34:26That's our main aim.
0:34:28 > 0:34:30Yay!
0:34:30 > 0:34:34What they're trying do here is make sure that it's not just kids
0:34:34 > 0:34:36with disability that get a chance to change,
0:34:36 > 0:34:38it's also able-bodied children.
0:34:38 > 0:34:40They are integrated into the games and it means
0:34:40 > 0:34:43when they go back to their communities,
0:34:43 > 0:34:47they can start to debunk some of the myths that exist around disability.
0:34:47 > 0:34:49CHEERING
0:34:52 > 0:34:54It's amazing just in a couple of hours, watching
0:34:54 > 0:34:55the transformation in Leah.
0:34:55 > 0:34:59That shy, reserved, introverted girl is now laughing
0:34:59 > 0:35:01and chatting away with the other children.
0:35:01 > 0:35:05It's just brought out a whole new personality.
0:35:05 > 0:35:07High-five.
0:35:07 > 0:35:10You could support a child like Leah for a term at this school
0:35:10 > 0:35:12for just £10.
0:35:12 > 0:35:14£30 would cover the whole year.
0:35:14 > 0:35:18Together we really can change things so please give what you can.
0:35:18 > 0:35:21To make a donation online now, go to...
0:35:52 > 0:35:55So after the brilliant day that we had yesterday,
0:35:55 > 0:35:58who do you think is a contender for the Sport Relief Star Baker?
0:35:58 > 0:36:00I think Morgana's a bit of a dark horse.
0:36:00 > 0:36:02I think she knows how to bake.
0:36:02 > 0:36:05I think that Alison could well come up
0:36:05 > 0:36:08and Ade, he's all-out to do a good one, I'm sure,
0:36:08 > 0:36:10because he has great skills.
0:36:12 > 0:36:15Good morning, Sport Relief bakers,
0:36:15 > 0:36:17and welcome to your Showstopper Challenge.
0:36:17 > 0:36:21Today, Paul and Mary would like you to make a cupcake pull-apart cake
0:36:21 > 0:36:25and if that isn't obscure enough, it needs to be inspired
0:36:25 > 0:36:29by your greatest achievement, be that a Bafta nomination,
0:36:29 > 0:36:32successful parallel parking or walking into a pub on your own.
0:36:32 > 0:36:34WILL LAUGHS
0:36:34 > 0:36:36It should be made of cupcakes, arranged,
0:36:36 > 0:36:39iced and decorated in classic Showstopper fashion.
0:36:39 > 0:36:41You have three-and-a-half hours.
0:36:41 > 0:36:44On your marks, get set, bake for Sport Relief.
0:36:46 > 0:36:50A cupcake pull-apart cake is made from multiple cupcakes
0:36:50 > 0:36:52decorated to form a single design.
0:36:52 > 0:36:55I'm making 24 cupcakes.
0:36:55 > 0:36:59I'm trying to do a short-cut and make industrial-sized batches.
0:36:59 > 0:37:02I've got to make 60 cupcakes.
0:37:02 > 0:37:05It should look so spectacular, crowds flock to your Sport Relief
0:37:05 > 0:37:07bake sale just to bask in its glory
0:37:07 > 0:37:10and pull off a cupcake in exchange for hard cash.
0:37:10 > 0:37:13Right, let's go. 240g, no messing around.
0:37:15 > 0:37:18I cannae get any more power out of the dilithium crystal!
0:37:18 > 0:37:20HE CHUCKLES
0:37:20 > 0:37:22What we're looking for in this challenge is not only
0:37:22 > 0:37:25beautiful sponges but perfect piping on the top,
0:37:25 > 0:37:27if that's what they decide to do.
0:37:27 > 0:37:30If they use sugar paste, beautiful and smooth and well decorated.
0:37:30 > 0:37:34We want to see good flavours but whatever they choose,
0:37:34 > 0:37:37the actual finish, the icing must complement it
0:37:37 > 0:37:41and go well with it and we'll be eating the complete cake,
0:37:41 > 0:37:44icing and all, together, and they've got to be good.
0:37:47 > 0:37:50Everyone starts with a basic cupcake mix.
0:37:50 > 0:37:54Just whisking the eggs with my sugar and butter
0:37:54 > 0:37:56until smooth.
0:37:57 > 0:38:01Will's chosen an American recipe which calls for an unusual ingredient.
0:38:01 > 0:38:03Add the tomato soup.
0:38:03 > 0:38:07That looks very watery.
0:38:09 > 0:38:11I'm overworking it, I know.
0:38:11 > 0:38:14How can you get stuff in without overworking?
0:38:14 > 0:38:15Morning, Ade.
0:38:15 > 0:38:17Good morning.
0:38:17 > 0:38:20Right, tell us about your pull-apart cupcake challenge.
0:38:20 > 0:38:24I'm making a life-size, Cubist portrait
0:38:24 > 0:38:28of Sir Cliff Richard to celebrate The Young Ones
0:38:28 > 0:38:32and Cliff Richard's chart-topping single for the first Comic Relief.
0:38:32 > 0:38:35- Then I've got my special presentation board.- Wow!
0:38:35 > 0:38:38THEY CHUCKLE
0:38:38 > 0:38:42Ade's Cup-ist, not Cubist, portrait of Sir Cliff will be
0:38:42 > 0:38:45made from four different flavours of cupcakes - lemon, choc-chip,
0:38:45 > 0:38:48stem ginger and cranberry.
0:38:48 > 0:38:50Obviously, you're going to be icing those as well?
0:38:50 > 0:38:53- Yes, three different icings. - Three different icings, yes.
0:38:53 > 0:38:55I've got my Italian meringue butter cream.
0:38:55 > 0:38:58I've got a cream cheese one flavoured with rose water
0:38:58 > 0:39:02and the third one is a royal icing for his face so that I can pipe
0:39:02 > 0:39:05his features on and his eyeballs, so that's a bit flatter.
0:39:05 > 0:39:09- You've obviously practised this. - I've practised the theory of it.
0:39:09 > 0:39:11- The theory of it. - I spent more time making the frame.
0:39:11 > 0:39:14You're really going to have to get your timing absolutely right.
0:39:14 > 0:39:16- This is ambitious, to say the least. - It is.
0:39:16 > 0:39:18I'm scared.
0:39:18 > 0:39:19HE CHUCKLES NERVOUSLY
0:39:23 > 0:39:26Whilst Ade and Will are doing multiple flavours of cupcake,
0:39:26 > 0:39:28Alison is sticking to just the one.
0:39:28 > 0:39:32Three teaspoons of vanilla extract.
0:39:32 > 0:39:37What I plan to do is keep the cake itself simple and then
0:39:37 > 0:39:42hopefully with the decoration, make it that bit the Showstopper.
0:39:42 > 0:39:44The Showstopper!
0:39:50 > 0:39:52- Hello, Alison.- Hello.
0:39:52 > 0:39:55Alison, tell us all about your pull-apart cupcake.
0:39:55 > 0:39:58What I've decided to do is, erm...
0:39:58 > 0:40:03In the '70s I was in a television film called Nuts In May
0:40:03 > 0:40:07and it's actually my favourite thing I've ever done on television.
0:40:07 > 0:40:10Candice Marie, my character,
0:40:10 > 0:40:14had a cat hot water bottle called Prudence.
0:40:14 > 0:40:19I'm going to make, hopefully, Prudence, a cat hot water
0:40:19 > 0:40:23bottle out of fondant icing which will be the centre of the piece.
0:40:23 > 0:40:26I think it sounds absolutely delightful.
0:40:26 > 0:40:29Alison's a supporter of wildlife charities
0:40:29 > 0:40:33so her cakes will be covered in bees, foxes, snakes
0:40:33 > 0:40:37and all manner of creepy-crawlies to celebrate nature in all its glory.
0:40:37 > 0:40:39How big's the display going to be, then?
0:40:39 > 0:40:40- It's my template.- Oh.
0:40:40 > 0:40:42That's ace.
0:40:42 > 0:40:46I will cut it out then I can add, you know, little bits of icing
0:40:46 > 0:40:50- and things for the eyes. - Lovely, thank you.- Thank you.
0:40:50 > 0:40:54Like Alison, Morgana's also making one flavour of cupcake.
0:40:54 > 0:40:58I'm just adding my reduced coconut milk to my batter.
0:40:58 > 0:41:01To make it more coconut-y.
0:41:01 > 0:41:04If you like coconuts it'll be all right.
0:41:04 > 0:41:06I hope they like coconut.
0:41:06 > 0:41:08- Morgana.- Hello.
0:41:08 > 0:41:11Tell us all about your pull-apart cupcake.
0:41:11 > 0:41:14The greatest achievement I feel that I've ever had
0:41:14 > 0:41:15is working with Vic and Bob
0:41:15 > 0:41:20so the character that I play in the House Of Fools
0:41:20 > 0:41:24is called Julie and so I'm doing a sort of ode to Julie
0:41:24 > 0:41:26cupcake pull-apart cake.
0:41:26 > 0:41:29It is just going to be her silly face on the top of it.
0:41:29 > 0:41:32Morgana will be using coconut butter cream
0:41:32 > 0:41:35and icing to sculpt Julie's features, including the tiny hands
0:41:35 > 0:41:38she had grafted on to make her bistro look bigger.
0:41:38 > 0:41:41So the icing, the butter cream icing,
0:41:41 > 0:41:44are you making it different flavours or will it all be one flavour?
0:41:44 > 0:41:46It's the same flavour.
0:41:46 > 0:41:49If you like coconut, this is the cupcake for you.
0:41:49 > 0:41:53- You don't like coconut, do you, Mary?- I've grown to like coconut.
0:41:53 > 0:41:55Is it going to taste a bit like sun cream?
0:41:55 > 0:41:57You can wear it as SPF, actually.
0:41:57 > 0:41:59Cricketers tend to just...
0:41:59 > 0:42:01You can go straight out.
0:42:01 > 0:42:03- That's what that is?- Yeah.
0:42:05 > 0:42:07It's really fun, this, actually.
0:42:07 > 0:42:09It's just like...
0:42:09 > 0:42:11putting something together.
0:42:11 > 0:42:12It is just like doing a song.
0:42:12 > 0:42:15You know... God!
0:42:17 > 0:42:19Hello, Will.
0:42:19 > 0:42:21Tell us about your pull-apart cupcake challenge.
0:42:21 > 0:42:24I'm doing three different types of cupcakes,
0:42:24 > 0:42:25lemon and poppy seed,
0:42:25 > 0:42:28tomato soup cupcakes that are in...
0:42:28 > 0:42:31I know, I can see you are going to like that.
0:42:31 > 0:42:34..that are in the oven, and then apple and cinnamon
0:42:34 > 0:42:38and my proudest moment is my tomatoes
0:42:38 > 0:42:40that I grew last summer.
0:42:40 > 0:42:42Will's dyeing butter cream red, yellow and evergreen -
0:42:42 > 0:42:43see what I did there? -
0:42:43 > 0:42:46to decorate his cake and he's making his own marzipan
0:42:46 > 0:42:48to sculpt the vine itself.
0:42:48 > 0:42:50And the lemon and poppy is there.
0:42:50 > 0:42:53It looks a bit thick and I'm not sure why.
0:42:53 > 0:42:55Why do you think it looks thick?
0:42:55 > 0:42:58It means your tomato one was water?
0:42:58 > 0:43:01It was a little bit more watery than that.
0:43:01 > 0:43:04Do you think, and you can just blink,
0:43:04 > 0:43:08that that is - blink for yes - too thick?
0:43:10 > 0:43:11You haven't blinked.
0:43:11 > 0:43:14Do you think that the tomato one might have been too thin?
0:43:14 > 0:43:16Blink for yes.
0:43:17 > 0:43:18A double blink.
0:43:18 > 0:43:21- Double blink, does that cancel it out?- This is like poker.
0:43:21 > 0:43:24You're pretending to show your hand but you're not.
0:43:24 > 0:43:26I think you're going to do all right.
0:43:26 > 0:43:29Just keep an eye on those bakes, we want them all cooked.
0:43:29 > 0:43:33For Ade and Will, multiple flavours will mean multiple bakes.
0:43:33 > 0:43:36They're not done yet. Even I know that, they're not done.
0:43:36 > 0:43:40For Alison and Morgana, there's just one batch to get in the oven.
0:43:40 > 0:43:42Good luck.
0:43:42 > 0:43:46That's his jacket with an Italian meringue butter cream
0:43:46 > 0:43:48icing that's...
0:43:48 > 0:43:52covered in glitter to represent the sequins.
0:43:54 > 0:43:56I never thought I'd say that on television!
0:43:56 > 0:43:58They've been in there for about 40 minutes
0:43:58 > 0:44:02- and they're only meant to be in for 22! - HE CHUCKLES
0:44:05 > 0:44:07They want them baked, they can have them baked.
0:44:07 > 0:44:10Bakers, you have had one hour,
0:44:10 > 0:44:13you've got two-and-a-half hours to go on your cupcake pull-apart cake.
0:44:16 > 0:44:18They must be done now.
0:44:18 > 0:44:20I've done page one.
0:44:20 > 0:44:22Only five pages to go.
0:44:25 > 0:44:29So now, these are the lemon and poppy seeds going in.
0:44:31 > 0:44:34Whilst Ade and Will crack on with their cupcakes, Alison
0:44:34 > 0:44:38and Morgana have already moved on to their butter cream icing.
0:44:38 > 0:44:41I'm just sieving it so that I don't get any lumps, basically.
0:44:42 > 0:44:44You could kill someone with that.
0:44:44 > 0:44:48It's just a green, green icing
0:44:48 > 0:44:50so...you know,
0:44:50 > 0:44:54get a bit of green countryside and that sort of feel.
0:44:56 > 0:45:00When I said I'm doing coconut cupcakes with coconut butter cream,
0:45:00 > 0:45:01they went, "Oh, right."
0:45:01 > 0:45:06So, insecurely, I've last-minute just changed my recipe.
0:45:06 > 0:45:09And put some lime in!
0:45:12 > 0:45:18So these apples are for the apple and cinnamon cupcakes.
0:45:18 > 0:45:23I just want to preface this with even though I'm talking,
0:45:23 > 0:45:26like I know what I'm doing...
0:45:26 > 0:45:28(I don't know what I'm doing.)
0:45:28 > 0:45:30At all. But...
0:45:30 > 0:45:33it's all about the sell, isn't it?
0:45:33 > 0:45:36This is my stem ginger for his fiery legs.
0:45:36 > 0:45:37It's lovely, stem ginger.
0:45:39 > 0:45:40I just had a whole piece.
0:45:43 > 0:45:46Just a little at a time, that's what they say, don't they?
0:45:46 > 0:45:50Do you want to give her a healthy glow?
0:45:50 > 0:45:53This is yellow food colouring...
0:45:53 > 0:45:56I hope. It looks orange!
0:45:56 > 0:45:58It's going yellow.
0:45:58 > 0:46:02I'm quite disappointed with my tomato ones, actually.
0:46:02 > 0:46:04They look a bit sad, don't they?
0:46:04 > 0:46:06I think we're there.
0:46:08 > 0:46:10Maybe they're a little bit flat.
0:46:12 > 0:46:14Look at the rise on hers.
0:46:14 > 0:46:16I actually think that's done.
0:46:16 > 0:46:17Wow!
0:46:22 > 0:46:25Last batch.
0:46:25 > 0:46:28Fruit...don't go to the bottom.
0:46:28 > 0:46:31Bakers, you've had two hours, you have one-and-a-half hours
0:46:31 > 0:46:35to go on your cupcake spectaculars.
0:46:35 > 0:46:39I'm going to roll out this green fondant icing
0:46:39 > 0:46:44and then I'm going to cut some leaves out for decoration.
0:46:44 > 0:46:46Leaf number one.
0:46:48 > 0:46:50Yes! It's worked.
0:46:50 > 0:46:53Next, I'm going to make my Italian meringue butter cream.
0:46:53 > 0:46:56This is quite complicated but...
0:46:56 > 0:46:57- Hello.- Hello.
0:46:57 > 0:46:59Are you quite competitive
0:46:59 > 0:47:03- because, obviously, Jennifer was Star Baker.- Yeah.
0:47:03 > 0:47:05Are you competitive generally, the two of you?
0:47:05 > 0:47:08I think diplomatically, it would be better if I didn't get Star Baker.
0:47:08 > 0:47:11Oh, oh, oh! You're a good husband.
0:47:11 > 0:47:13She's...
0:47:13 > 0:47:15She's a lot more competitive than I am.
0:47:15 > 0:47:18- In everything, in sport?- We don't let her play board games any more.
0:47:18 > 0:47:20That's how you've kept the marriage going?
0:47:20 > 0:47:23That's how we've kept it going this long.
0:47:25 > 0:47:29The thing is now, I don't know how I'm really going to lay it all out.
0:47:29 > 0:47:32I don't know whether I should lay it out actually on the thing
0:47:32 > 0:47:33and then do the icing.
0:47:33 > 0:47:37I don't know... I can't really ice it all over,
0:47:37 > 0:47:40so it's not really a breaking-off affair.
0:47:43 > 0:47:45Give it a twizzle.
0:47:47 > 0:47:49SHE SIGHS
0:47:50 > 0:47:53I just think it basically goes on a bit more evenly
0:47:53 > 0:47:57if you do it like this, rather than just spreading it all over.
0:47:57 > 0:48:00This is obviously based on your character in Nuts In May
0:48:00 > 0:48:03but your character in Gavin And Stacey didn't have such a good time in the kitchen.
0:48:03 > 0:48:07- No.- How would she have coped? How would Pamela have coped with this?
0:48:07 > 0:48:09Oh! She'd have thrown it in the bin by now.
0:48:09 > 0:48:12She'd have gone and got herself a vodka and tonic!
0:48:12 > 0:48:16- It's not the worst idea in the world.- No, it's not. No.
0:48:16 > 0:48:19What I'm aiming to achieve is to make these look,
0:48:19 > 0:48:22make this look like sort of tomato.
0:48:22 > 0:48:25It's kind of tomatoey.
0:48:25 > 0:48:27Bakers, you have one hour left.
0:48:27 > 0:48:28One hour.
0:48:34 > 0:48:36Ohhhh....
0:48:40 > 0:48:42So I'm making the marzipan.
0:48:42 > 0:48:46I think if the marzipan works, it will be, you know,
0:48:46 > 0:48:48I'll be quite proud.
0:48:48 > 0:48:50The royal icing is for his face.
0:48:50 > 0:48:53I did a kind of version in my little test
0:48:53 > 0:48:55and it dripped off.
0:48:55 > 0:48:59And I put it on the wall, so it's a bit panicky.
0:48:59 > 0:49:03I'm going to put some colouring on it now because this is meant to
0:49:03 > 0:49:05look like a sort of vine.
0:49:05 > 0:49:08I know it doesn't look like a face yet but you'll have to bear with.
0:49:08 > 0:49:12A weird brief, isn't it? Make a cake out of little cakes
0:49:12 > 0:49:15which symbolises
0:49:15 > 0:49:17blowing your own trumpet.
0:49:20 > 0:49:22It actually looks quite vine-like.
0:49:23 > 0:49:27It's not looking as stiff as the stuff I made at home.
0:49:28 > 0:49:31So I'm worried about it dripping off.
0:49:32 > 0:49:34I'm doing the fox.
0:49:34 > 0:49:36Argh!
0:49:36 > 0:49:39I thought I'd lost my tail, but I haven't.
0:49:42 > 0:49:45ADE SIGHS
0:49:45 > 0:49:49That's more royal icing. That's going to have to be what it is.
0:49:49 > 0:49:52No, no, no! No! Oh!
0:49:52 > 0:49:53No! Oh!
0:49:55 > 0:49:57Bakers, you have 40 minutes to go.
0:49:57 > 0:49:59Argh!
0:49:59 > 0:50:02She's a redhead.
0:50:02 > 0:50:03Oh...
0:50:05 > 0:50:09I'm feeling slightly nervous about the viscosity of my toppings.
0:50:11 > 0:50:14I think if Vyvyan were to come back from the past and visit me
0:50:14 > 0:50:16today, he'd be horrified.
0:50:16 > 0:50:19I'm actually happy with those, I've never done this before.
0:50:19 > 0:50:23They're definitely cool enough to ice.
0:50:23 > 0:50:25OK, let's just slop it on.
0:50:32 > 0:50:35It's starting to get a bit stressful now.
0:50:35 > 0:50:37More icing.
0:50:37 > 0:50:42I've got to do eyeballs. I forgot about my eyeballs.
0:50:48 > 0:50:50Right, that's his trousers.
0:50:52 > 0:50:54- ALISON:- I'm stressed out here.
0:50:54 > 0:50:56There we go, one microphone.
0:51:01 > 0:51:03Ohh, it's like sprinting.
0:51:03 > 0:51:06A bit eyeless, but apart from that, we're getting there.
0:51:06 > 0:51:12I'm thinking I've taken on too much, to be honest with you.
0:51:12 > 0:51:13Yellow laces.
0:51:13 > 0:51:15I don't know what I'm doing!
0:51:18 > 0:51:21Go on, get off there. Eye.
0:51:21 > 0:51:23They've got to be uneven.
0:51:23 > 0:51:24Cos she's nuts.
0:51:24 > 0:51:27SHE EXCLAIMS
0:51:27 > 0:51:29Tie. Cos he always wears a tie,
0:51:29 > 0:51:31because he's very smart, Cliff.
0:51:31 > 0:51:33Why have I got two spare ones? Hands!
0:51:33 > 0:51:37Hope you're nearly finished, you've only got five minutes.
0:51:37 > 0:51:40How can you use so many bowls?!
0:51:41 > 0:51:44Just doing a little gravity test to see...
0:51:44 > 0:51:46That's not too bad.
0:51:46 > 0:51:48That's not too bad.
0:51:48 > 0:51:49One...
0:51:54 > 0:51:55..two...
0:51:57 > 0:52:00Argh! No! No, no, no... She's cracking up.
0:52:00 > 0:52:02Prudence is cracking up.
0:52:04 > 0:52:07I'm going to give her some eye shadow.
0:52:09 > 0:52:11God.
0:52:11 > 0:52:13She hasn't got earrings.
0:52:14 > 0:52:16Oh, that's a nightmare!
0:52:18 > 0:52:21Bakers, you have one minute left, only one minute to go.
0:52:23 > 0:52:25OK, little hands.
0:52:28 > 0:52:30God!
0:52:42 > 0:52:44Bakers, your time is up.
0:52:45 > 0:52:47Please step away from your stations,
0:52:47 > 0:52:49you have done your best.
0:52:49 > 0:52:51Step away with pleasure!
0:52:51 > 0:52:53SARAH LAUGHS
0:53:19 > 0:53:21I think overall, er...
0:53:21 > 0:53:24it's quite simplistic.
0:53:24 > 0:53:26Well, I think it's a fun idea.
0:53:26 > 0:53:29The soup ones, it was a very brave decision to do
0:53:29 > 0:53:31and I think some of the soup has fallen over the side.
0:53:31 > 0:53:34Looking at the sponge, it feels soft enough.
0:53:35 > 0:53:37But it is overbaked and a bit dry.
0:53:37 > 0:53:40We need to check out this tomato one.
0:53:40 > 0:53:44What you've actually got there is a raw mix all the way through it.
0:53:44 > 0:53:46- It's pretty inedible.- Mm.
0:53:46 > 0:53:50It's just set like a solid pancake, only thicker.
0:53:50 > 0:53:54It's not very good, but it was a good thing to try.
0:53:59 > 0:54:02- I think the whole thing looks very, very good.- Thank you. Great.
0:54:02 > 0:54:03Quite professional, actually.
0:54:03 > 0:54:06I think it looks great fun, and the hot water bottle looks,
0:54:06 > 0:54:08oh, so comforting.
0:54:08 > 0:54:09Right...
0:54:10 > 0:54:13It's quite close textured, and that comes down to the mix itself
0:54:13 > 0:54:16probably being a little bit too thick.
0:54:16 > 0:54:18The overall effect is brilliant,
0:54:18 > 0:54:19you promised us this story
0:54:19 > 0:54:21and we've got it. Well done.
0:54:29 > 0:54:30I think the idea is good.
0:54:30 > 0:54:33You've done some lovely piping on the top and moulded her eyes
0:54:33 > 0:54:34and lips.
0:54:37 > 0:54:38I'm liking that very much.
0:54:39 > 0:54:42It's beautifully baked, it's light,
0:54:42 > 0:54:43it's nice and springy.
0:54:43 > 0:54:46And also, the buttercream doesn't taste like buttercream,
0:54:46 > 0:54:50- it's sort of coconut-y and lime, it's lovely.- Yeah, I like that.
0:54:50 > 0:54:51Do you?!
0:54:51 > 0:54:53I like the sharpness coming from the icing as well,
0:54:53 > 0:54:56so it carries a nice bit of flavour into the cupcake itself.
0:54:56 > 0:55:00The overall design is good and I think the cupcakes are fantastic.
0:55:00 > 0:55:02Thank you!
0:55:06 > 0:55:08I think it's a great idea.
0:55:08 > 0:55:10It's a daring thing to do,
0:55:10 > 0:55:12I've never seen anything quite like it before.
0:55:12 > 0:55:16The thing is about a pull-apart cupcake is to be...
0:55:16 > 0:55:17All the cupcakes make a design.
0:55:17 > 0:55:19That's exactly what that does.
0:55:22 > 0:55:25It's always a difficult flavour for cranberries to come through,
0:55:25 > 0:55:27I can see them there.
0:55:27 > 0:55:29If you actually strike a cranberry, you get cranberry.
0:55:29 > 0:55:32- Mm.- The meringue topping is gorgeous. I don't get the cranberry.
0:55:32 > 0:55:35- What flavour is this one, again? - Er, ginger.- Oh, ginger.
0:55:35 > 0:55:37- This is for his fiery trousers. - Yeah.
0:55:37 > 0:55:39Mm, the ginger's coming through beautifully.
0:55:39 > 0:55:41The flavour of that ginger is fantastic.
0:55:41 > 0:55:44It's really good and refreshing as well, with the icing on top.
0:55:44 > 0:55:47The whole idea is ingenious.
0:55:47 > 0:55:50I think you should be very, very proud of yourself.
0:55:50 > 0:55:53- I haven't seen anything like that on Bake Off before.- Thank you very much.
0:55:53 > 0:55:55I think it's all enormous fun, well done.
0:55:57 > 0:56:00So, Paul and Mary, going into the Showstopper,
0:56:00 > 0:56:04it felt like there were three strong candidates for Star Baker.
0:56:04 > 0:56:07Is it the same now, after the Showstopper?
0:56:07 > 0:56:09I think it is.
0:56:09 > 0:56:10I think Will started off OK
0:56:10 > 0:56:13and then the Showstopper sort of went a bit downhill.
0:56:13 > 0:56:16I think when you move on to Alison, she's been Steady Eddie.
0:56:16 > 0:56:19Where she excelled was all her little
0:56:19 > 0:56:21creatures of the forest and the countryside...
0:56:21 > 0:56:24- The ones she made by hand. - That was very good.
0:56:24 > 0:56:28I think Ade's had a fairly steady... and sometimes peaking in his bakes.
0:56:28 > 0:56:30He did struggle a bit on the Technical,
0:56:30 > 0:56:33but his Showstopper was exceptional.
0:56:33 > 0:56:37I was impressed by all his skills, let alone the whole design.
0:56:37 > 0:56:39Morgana, actually, had a fantastic Technical Challenge.
0:56:39 > 0:56:41She came first and it was pretty much perfect.
0:56:41 > 0:56:43She nailed it, didn't she? Yes.
0:56:43 > 0:56:45And I loved the flavour of her cupcakes in the Showstopper.
0:56:45 > 0:56:47She's certainly not to be discounted.
0:56:47 > 0:56:49Do you agree, Mary, that there are two frontrunners?
0:56:49 > 0:56:52I've got two - I don't know whether they're the same as yours!
0:56:52 > 0:56:54Do you think you'll need long to decide?
0:56:54 > 0:56:56- Probably... - BOTH:- Not!
0:57:00 > 0:57:04Well done on successfully completing all three challenges.
0:57:04 > 0:57:08Now is the time that I reveal the Star Baker for Sport Relief.
0:57:09 > 0:57:12For the first time in Bake Off history,
0:57:12 > 0:57:14there will be two Star Bakers
0:57:14 > 0:57:16living in the same household.
0:57:16 > 0:57:20- Well done, Ade!- Ah! - CHEERING
0:57:21 > 0:57:25- Well done, mate.- Oh, thank you. - Well done.- Thank you very much.
0:57:25 > 0:57:28- There you are, are you proud? - I am very proud of myself, yeah!
0:57:28 > 0:57:30I've always watched Bake Off, it's always been good fun.
0:57:30 > 0:57:32I've watched it since the first series
0:57:32 > 0:57:36and it's a thrill to have been in the tent and it is very chuffing!
0:57:36 > 0:57:38Ade did brilliantly,
0:57:38 > 0:57:40he started off so well,
0:57:40 > 0:57:43but his finale... Well!
0:57:43 > 0:57:45I'm very proud to be part of Bake Off and Sport Relief
0:57:45 > 0:57:47and I'm THIS happy.
0:57:47 > 0:57:50This happy right now! I won the Technical Challenge.
0:57:50 > 0:57:52That's the hardest challenge.
0:57:52 > 0:57:54Why not do some baking for Sport Relief?
0:57:54 > 0:57:58It's an easy thing to do, it's fun, it brings people together
0:57:58 > 0:58:01and make money for Sport Relief. Yeah, go ahead - get baking!
0:58:01 > 0:58:03Well done, buddy.
0:58:03 > 0:58:06I thought the bunch of flowers from Paul were for me. Um...
0:58:06 > 0:58:07Because he just had that look,
0:58:07 > 0:58:10I know that romantic look he gets, he's like a big softie!
0:58:10 > 0:58:13I'll get a text, normally, "wotcha up 2?"
0:58:13 > 0:58:14Um...
0:58:14 > 0:58:17Leave me alone, Paul, I'm with Mary, I'm with Mazza.
0:58:17 > 0:58:18I feel really proud.
0:58:18 > 0:58:21It's really interesting how much I've invested in it
0:58:21 > 0:58:23and I will be doing more baking!
0:58:25 > 0:58:26Watch out!
0:58:29 > 0:58:32If you've been inspired to bake for Sport Relief, then you can buy
0:58:32 > 0:58:35one of these very snazzy Star Baker aprons
0:58:35 > 0:58:36or our recipe book.
0:58:36 > 0:58:40All details, along with how to get a free fundraising kit, are at...
0:58:43 > 0:58:46And if that lot can bake, then so can you!