Episode 4 The Great Sport Relief Bake Off

Overworked, barely presentable, with a soggy bottom.

No, not me at seven o'clock this morning, but the sort

of comments four celebrities are bracing themselves to hear.

All in the name of charity. Welcome to the Great Sport Relief Bake Off.

16 bold British celebrities...

Major disaster.

..enter uncharted territory...

I'm assuming you just shove it in.

..putting their baking skills to the ultimate test...

Oh, sugar.

..raising money for Sport Relief.

They're all giving it a go. It's something they've never done before.

How do you cook beetroot? Put it in the oven?

Inspiring you to do the same.

-Do you mind?

-Sorry.

Today, a stage and screen star stands up to two comedians...

Ouch, ouch, ouch!

..and pop music royalty.

It's a pie.

And Clare Balding is in Kenya, meeting people whose

lives are being transformed by your generosity.

So which Sport Relief baker...

Look at the rise on hers.

..can impress resident referees Mary and Paul...

I don't like those eyes.

People want to bake. People like to bake.

And I want the celebrities to carry the torch.

..in three formidable Bake Off challenges...

I've done page one.

Only five pages to go.

..to win the coveted Star Baker apron?

Like a glove.

HE SIGHS

Today's Sport Relief bakers are TV presenter

and all-round comedy legend Ade Edmondson...

-CRUNCH

-Argh!

I'm really here just to see Mary. Forget Paul.

But you do want his approval because he gives it so rarely.

..actress Alison Steadman, much-loved for her roles in Abigail's Party,

Nuts In May and Gavin And Stacey...

Gavin, please tell me none of them are vegetarians.

-No, I don't think so.

-Mick?

-Yes, my love?

Get down to Tesco's now.

I need veggie burgers, corn on the cobs,

anything with Linda McCartney written on it.

I used to bake quite a lot when my two boys were little, but over

the last 25, 30 years I've virtually done no baking at all.

..singer and actor Will Young.

Since winning Pop Idol in 2002, Will's had four UK number one albums.

# And loneliness ruled my world. #

I can't bake which means I can only go one way which is up

cos I've never done it before.

If I end up with things that resemble, vaguely, what they're

meant to then I'll be really happy.

And comedian and impressionist Morgana Robinson.

Hi, I'm Julie, and this is my bistro.

I'm going for gold. I'm in it to win it. I've got a 25% chance of winning it.

That's loads of percents. Team Robbo.

Sport Relief bakers, welcome to the Bake Off Tent.

For the Signature Bake, Paul

and Mary would like you to make a sweet open pie.

You can have whatever you like for the case and for the filling

but because it's Bake Off, at least one element needs to be baked.

You have two hours.

So on your marks, get set,

bake for Sport Relief.

-My music.

-What's this?

Sweet open pies are pies in the American style, like key lime or banoffee.

They are served without a lid, making them

the perfect showcase for your favourite sweet filling.

"Begin by making pastry."

I'm so nervous! I've got to really focus.

My mind's all over the place.

Finished!

HE LAUGHS

This is the celebrities' first chance to

impress us with their baking.

Because we are not asking them to put a lid on, we want them

to decorate it, so we want something big, bold and beautiful.

We'll be looking for as many skills as possible. It should hold together

and we'll be tipping it up to

see that the underneath is beautifully baked, as well as the top.

(Do I make the pastry in that?)

All the bakers are making sweet shortcrust for their pie cases.

Getting the pastry's melt-in-the-mouth shortness

means carefully combining flour, fat and sugar

until the mix resembles breadcrumbs.

Does that look like breadcrumbs to you?

Where's the gears on this thing?

I've never got into using machines for making pastry.

Somehow I just like the feel of the flour and the fat.

Adding egg and water enriches the mixture and helps it bind.

"Add enough cold water to make a smooth dough

"that leaves the bowl clean."

I think that's leaving the bowl clean.

So I don't think this needs water.

Just trying to get it together but, like, quickly.

I think this might be happening.

That's the pastry made. Phew!

-Hello, Alison.

-Hello.

-Alison, tell us all about your sweet open pie.

It's called French Apple Tart

and it's something I used to cook in the '70s.

The apples are arranged round in a circle and I like the look of it

and I thought it was a bit sophisticated and a bit different.

Alison's fanned apple slices will be glazed with apricot jam and arranged

atop an apple and lemon zest puree in almond shortcrust pastry.

It's all about neatness with this.

-Yeah.

-Which, is there a bit that you're worried about more than others?

-No, it's the baking of it...

-Right.

-..to make sure that it doesn't... Not soggy.

-I don't want a soggy bottom.

-No.

-But I don't want it burned.

I reckon... I mean, the flavours should be nice

because I'm good with flavours.

I cook a lot at home but just not pastry and stuff.

I mean, it's all a bit stressful. Urgh!

-Morning, Morgana.

-Hiya.

Right, can you tell us about your sweet signature pie, please?

Yeah, I'm making a pumpkin pie with spices, like a spicy

pumpkin pie, but not with pumpkin, it's with butternut squash.

Morgana's spicing up her butternut squash with nutmeg, ginger

and cinnamon and sweetening it with maple syrup.

-Now, you've made this at home. How did it go?

-Yeah.

-It went really well. It was a bit eggy.

-Is it a sort of custardy filling?

-Yes, so it will be cream and eggs and spices and stuff.

-Oh.

-What are you going to top it with?

-Pumpkin seeds.

-Pumpkin seeds?

-Yeah.

-Just sprinkled on the top?

-Is that not enough?

-Are you going to toast them?

-Yeah.

-OK, so you're going to put toasted pumpkin seed on the top?

-Yeah.

-It's going to be delicious.

-Thank you.

-Good luck.

-Thanks.

I think the problem is, he's going to say I haven't made an effort with the decoration.

Wait till my Showstopper, all right?

-HE SIGHS

-This is the beginnings of the marzipan.

-Morning, Ade.

-Paul.

-Morning, Ade.

-Mary.

Oh! Tell us all about your sweet open pie.

I'm making a blueberry pie, made to resemble the sea, with

a little lifeboat on it and with a tiger inside.

So it's something I've invented called Life of Pie.

A dish after the film and book of the same name!

Ade plans to float his moulded marzipan tiger on a sea of fresh

blueberries, creme patissiere

and a layer of white chocolate dyed blue.

I'm looking forward to seeing how you're going to develop

this boat and the tiger.

When I did the trial run last weekend, the tiger came out a

bit like a teddy bear so I'm hoping for something a bit fiercer today.

-Good luck. Thank you very much indeed.

-Cheers.

-Good luck.

I think that went rather well.

OK, turn this on.

I tell you what's really exciting, is I'm a massive fan of Alison Steadman.

I'm whispering because she's over there.

-Good morning, Will.

-Morning.

Right, tell us about your bake, please.

I'm making a rhubarb and stem ginger pie with meringue on top.

-Yeah.

-Mm.

Will is using tinned rhubarb for his filling but he's enhancing

its colour with pink food dye and flavouring it with rhubarb essence.

So you're going to line that. Blind-bake it or not blind-bake it?

Blind-baking means that you don't look at it and so that's...

-That's what I'm going to do.

-He's got his steely look on you.

I don't like those eyes.

You don't give anything away but I feel like I've done something wrong.

-Good luck, Will.

-Please go away. You are now putting me off.

-I've got to do a blind bake.

-We love you, Will.

-Where is it?

THEY LAUGH

I don't think it's cold enough

but now you've got to wait for it to warm up again.

None of it makes any sense.

When it comes to rolling, the pastry should be thin enough to bake

crisply but not so flimsy it breaks when baked.

Maybe that's a bit too thin. I don't know.

I think it's supposed to be the thickness of a pound coin

but I don't think it's going to be. It's going to be a bit thinner than that.

It's going to be a finer pie than I imagined.

Some people would say I'm patching it up.

What I'm saying is that I'm adding to it.

It's just about there, I think.

Just putting my baking beans in.

I'm blind-baking, yeah, otherwise it will be a bit soggy, I think.

There it goes.

A thing of beauty.

The only baker not blind-baking her pastry is Alison, who's

following her 1970s recipe to the letter.

This is the puree.

If it goes in hot it might sog the pastry a bit.

I'm just going to give it a cool off.

This is for my creme pat.

I'm putting the food colouring in.

A bit of pink and a bit of rhubarb essence, just a couple of drops.

Done.

-ADOPTS COMIC ACCENT:

-Just want one of these plastic things.

Just put your stuff in there. Make sure you get it all

because all the spices are in there, all the flavours.

Bakers, you have one hour left on your sweet, sweet pies.

Something weird just happened. It's shed a lot of its side bits.

It looks really good. Just as I thought.

I'm really quite unhappy about this.

I don't know why, it's shrunk too much.

Very delicate, this.

Hopefully it will look quite pretty and symmetrical.

OK, so, meringue.

I've got a hole in the side of my pastry and that is a worry.

I didn't think this through, did I?

In it goes.

This is the bottom of the sea.

Basically, melted chocolate with blue food dye in it.

Ade is the only one making a filling that doesn't need to be baked.

Now, I'm just going to cool that for about five minutes.

Look at that. Like a glove.

Bakers, you have 30 minutes left on your sweet open pies. 30 minutes.

-Argh!

-Quickly, it's going in, she's going in.

Once you've mixed this thoroughly, this goes on here, yes?

Yeah, this is going to go on here and it will then go golden brown.

-I reckon that's done.

-So we do need to get it in the oven ASAP?

-Yeah.

It looks like it's going to taste amazing.

-It does look like a pie, doesn't it?

-It does.

You know what, if that's all you're after, love, I think

you've nailed it. It looks like a pie.

Oh, God, here we go.

It's going in the oven for however long we have left.

She's in the oven.

HE SIGHS

This is my marzipan.

He's got a theme. I'm worried.

-Does this food dye come off?

-HE CHUCKLES

I'm now making glaze for the top which is apricot jam sieved,

cos the apples on the top are cooking apples.

There's no sugar in them so this will sweeten the top.

-Oh, you're making your teddy bear.

-Are you not frightened?

That looks great. That looks...

-Rargh! Rargh!

-I love your teddy's gloves.

Will's on his knees, looking in the oven.

HE SIGHS

Bakers, you've got five minutes left.

Now... Ah, no, no, please don't do that. No, don't do that.

Go on. Come on, you can do it.

I thought I was really doing well for time

but it's creeping up.

Hope I've got enough glaze to go round.

Ouch, ouch, ouch!

Oh, yes.

-Bakers, you have one minute.

-Oh, my God.

You need to get your bakes on the end of your benches, please.

Oh, look at that. It's a pie.

Here?

Whoo!

Bakers, your time is up.

Step away from the pies, as many people have said to me in the past.

Boom!

Mary and Paul are looking for thin, crisp, well-filled pie cases

bursting with flavoursome fillings that make you want to go

back for one more slice.

It's got a little bit of informality on the left

-but I think it looks particularly good.

-I think the pastry looks good.

The fanning's nice. It's attractive.

It needed a lot more puree to fill that out a little bit more.

Oh, no.

-It's got a little bit of a soggy bottom there.

-Yeah, it has.

If you'd baked it blind, you would then be assured that it was

done underneath because you're putting a wet filling in it

-and it would have helped.

-Mm.

-The texture of the puree is good.

The apples are good. It's very tart and I like that.

The problem is, for me it's not full enough

-and you have, unfortunately, a soggy bottom.

-A soggy bottom.

Morgana, you've got a very nice set.

It looks firm and that will be a great help

when we come to cut the slice out.

I think the pastry on the outside is a nice colour.

There is a problem obviously with the liquid pouring out.

-It cuts really well.

-That looks good and sturdy, doesn't it?

-It's well filled.

-No soggy bottom there.

Butternut squash, her mixture in the middle, is really very, very good.

-The pumpkin seeds don't add anything to it.

-OK.

I think the pastry underneath, probably a little bit too thick.

-Right.

-I think the flavour's beautiful. The set is spot-on.

-I think you've done well.

-Thank you.

Looking at the pastry, it looks a little pale in colour.

The meringue looks OK. It could have done with maybe a stippling.

So you get the back of a spoon, lift it all up so it stipples the top.

I wondered that. No soggy bot? Oh! Oh, dear.

It's not quite done underneath.

It's a little bit soft and crumbly

so you could call it an open crumble.

THEY LAUGH

Thanks, Mary(!)

The actual rhubarb filling has got pieces of ginger

that are beautifully soft, and the sweet topping,

the whole mixture goes really well together.

-It actually tastes amazing.

-No, it doesn't!

I'm trying not to laugh because... Well, it does!

I'm, like, actually speechless.

-I think it looks really, really artistic.

-Why, thank you.

Very clever. I like the tiger. It does look like a tiger.

I mean, if I'm being really picky,

it's fallen off a little bit round the side.

-It has.

-But the bake looks very good. Ooh!

We're getting a little bit of leaking,

actually, from these blueberries.

-What is this glaze you've got on the top?

-It's a raspberry jelly.

I think if you'd perhaps done a glaze of arrowroot or

cornflour, it would have been firmer.

The pastry is beautifully crisp.

The whole combination is very, very good.

The creme pat is perfect, well-cooked, just set. Well done.

-I love that.

-ADE GASPS

Shaking my hand! I'm holding it now but...

-It's past the awkward moment now.

-Is it? Are you sure? Goodbye, goodbye!

-Thank you.

-Goodbye! Thank you!

THEY LAUGH

Got a Hollywood handshake!

They were very complimentary and that was really rather nice.

I was very disappointed when Paul turned it over

and it was soggy right in the middle.

And the recipe didn't say bake it blind,

and I just followed the recipe.

I think they were very kind to me.

It was more of a sort of mush... Well, a crumble, a new kind of pie.

I'm relieved. The flavour was good and it was rustic.

It was a pie with a lot of personality. It was rugged.

It was handsome.

For the second challenge, the bakers have no idea what to expect.

Sport Relief bakers, it is time for your Technical Challenge.

You will be following one of Paul's recipes.

-Paul, do you have any advice for the bakers?

-Watch your timing.

Well, as this is judged blind, can Paul and Mary please leave the tent?

Thank you.

For your Technical Challenge,

Paul and Mary would like you to make a salmon roulade.

It should be light and delicate, neatly and tightly rolled

so that no filling spills out. You have one hour so get cracking!

On your marks, get set,

bake for Sport Relief!

Calm down!

If I'm guessing, I think it looks like a Swiss roll.

I'm just going to go through it bit by bit, line by line.

And if something comes out at the end, hallelujah!

This is the first time the bakers have seen Paul's recipe.

To get the right result, they'll need to read between the lines

and use all their baking instincts, if they've got any!

Oh, my God!

This is a fascinating one because it's a savoury roulade.

We've asked them to put spinach into the roulade mixture itself.

Once they've cooked it out slightly, they've got to drain it of liquid.

That's the key thing. If they've got water in that spinach, it won't set.

-It'll stay very, very soggy.

-And then rolled up evenly - dead simple.

Nice and even, beautifully tight, lots of Parmesan on the top.

Time to taste!

Look at that, Mary!

Now, that's exactly as it should be - holding together.

So what you've got is a nice equal distribution

of the creme fraiche and cream cheese,

and again, you have this salmon that follows it all the way around.

-That is bliss!

-And ultimately, this is Sport Relief, Mary.

And you have got a good amount of iron in there from the spinach.

Are you going to do some push-ups, Mary?

I was going to leave that to you and I'm coming to watch!

I think the trickiest part will be not having

a breakdown before the end of it.

Do we line the tin with this, I suppose? Scissors? The scissors?

I'm going to just look at what he's doing. That probably means...

Is that tracing paper? Yeah, look, she's doing it.

I don't know whether I'm supposed to grease the grease-proof paper.

That doesn't sound right, does it? So I'm going to grease both.

I don't know what I'm doing! Right. That'll have to do. OK.

So, spinach next. Is this on?

The spinach should be wilted until it's tender but not soggy.

Right, I've got to wait for that so I might as well do my egg whites.

"Separate the eggs, placing four egg yolks in a food processor,

"five egg whites in a stand mixer with whisk attachment."

Egg yolk adds richness.

Egg whites give the roulade its light texture, but only if they're

whisked to the perfect consistency - stiff enough to form firm peaks.

Woo!

Alison's going for it. Whoa! She... Yeah.

"Add the spinach, baking powder, salt and pepper to the egg yolks

"and blend in the food processor."

I need to calm down cos I'm just reading words.

I'm not actually taking anything in. Right.

So that much baking powder must be making it rise. There!

That's how much knowledge I have.

-Salt and pepper.

-It's pure guesswork.

-That's done.

I'm really obsessed about the water. I think it just needs to...

Every time I've ever wilted spinach, it's got to be dry.

If you don't get all the water out, I think it's going to

completely ruin the roulade cos it'll make it all soggy.

My hands are hurting!

Ow! Ow!

I don't know how long you blend it for...but I've done it.

The spinach should be chopped as finely as possible

so it distributes evenly.

Pretty fine. Mm. I think that's nice.

That looks all right...I think.

"Transfer the spinach mix into a large bowl

"and fold in the egg white."

If the spinach mix isn't folded in carefully,

the egg whites could deflate and the roulade would struggle to rise.

HE LAUGHS

Where do I learn my folding technique?

You don't want to fiddle with it too much, do you? I think.

Doesn't look like anything you'd put in the oven, to me.

-Bakers, you are halfway through. You have 30 minutes to go.

-Right, so...

..in we go.

OK, let's do this.

-Hello, darling.

-That's looks... I mean, it looks full.

-It looks like a thing, doesn't it?

-It does.

I'm going to stick it in there and see what happens.

Cook this for 8-10 minutes.

Be good, girls! Work with me!

That'll do.

"Tear off a piece of baking parchment larger than the roulade."

-Right.

-"And cover with finely grated Parmesan."

HE HUMS

Good old chunk.

That's it. I'm going to put that back in the fridge.

That's very nice, that. I'll have that with my pasta later.

Cos I live here, you know!

"Cream cheese with the creme fraiche."

Mix those together. Right.

Zest of one lemon.

Chop dill. Eurgh!

It doesn't say how much dill to put in and I'm...

I know a lot of people don't like dill.

Eurgh! I hate it!

I like dill, myself. Me and Paul are samies!

The dill's coming through.

Bakers, you have 15 minutes to go.

15 minutes left.

Don't know what that is in there!

Can't see a thing! I've steamed up.

She's coming out.

-OK.

-I guess that's done.

"Turn out the cooked roulade from the tin,

"uncovered side down, onto the parchment."

THEY GASP

Little dance.

Slowly does it. Patience is a virtue. There!

I think I should have buttered the other side of this.

SHE EXHALES

Heurgh!

HE LAUGHS

So I've got to put the cream cheese on and then the salmon,

the lemon juice.

Adding the right amount of filling is crucial.

Overstuffing could cause the contents to bunch up or even

squish out when rolled.

I want it nice and thick and creamy, rather than a thin sandwich. Ee!

It's a little bit broken in places.

I'm hoping that when it's all rolled, they won't notice so much.

I guess you don't want to overload it

because it will be harder to fill and keep a nice c-c-cylinder.

Go over the edge. Than I'm going to get a nice clean salmony filling.

I want a nice thick roulade.

I don't know whether I should put on some more or not.

I'm tempted to just do one layer because, I mean,

it's a strong flavour.

But then, is that enough? Should I go for one more?

SHE EXHALES

One more bit.

Bakers, you've only got five minutes left.

Five minutes left.

"Roll up the roulade from the narrow end.

-"Trim the edges."

-OK. Let's go.

Is it going to crack?

I don't know how you roll it up.

-How many minutes?

-That's one minute left, 60 seconds.

-Aargh!

I think that looks quite attractive.

Bakers, your time is up.

Please roll your fishy roulades to the table

and pop them behind the picture of you, just for the halibut!

THEY LAUGH

Have you had an e-mail from Mel and Sue?

They made me say those things!

'Paul and Mary are looking for a tightly-rolled spiral,

'a well-seasoned, balanced filling and a light, delicate texture.'

Right. We'll start with the one at the end.

It's got a nice spiral going in. It's quite springy, which is good.

When we take the first slice off, it looks just as good.

You've got a nice amount of salmon going all the way through that.

Most important is that it all clings together

and doesn't open out when we cut it

and this has kept to a perfect spiral.

That tastes really delicious.

It's got a nice flavour and it looks so good.

Pretty much perfect so well done.

Moving on to the next one.

Wow, it's absolutely soaked through.

We probably need a spoon, rather than a fork.

But we've got a spiral once we cut it, which is good.

What you've basically got there is smoked salmon

wrapped around a flannel.

LAUGHTER

Erm, but it actually tastes OK.

-The flavour is very good but it's not a roulade.

-No.

OK, this looks a bit better, it's got a bit more of a shape.

It's dropped slightly and that's probably down to the texture

of the roulade itself.

We haven't quite got the cream cheese in the middle.

There's probably too much of it,

it needs to be more equal all the way through.

-You have got an awful lot of smoked salmon.

-The flavour's good.

-It's well seasoned and they have had a good bunch of dill in there.

-Yeah.

Now, moving on to the last one.

A good amount of Parmesan on the outside. It looks correct.

There's a nice swirl going through.

But we've got the salmon in the middle

and we have a very big sort of gap here.

I think it may be perfectly all right when we cut it.

That looks much better.

Tastes good. It's got a good balance of flavours going through.

It's light and it's even all the way over and well rolled.

OK.

Mary and Paul will now rank the bakers from worst to best.

So...

in fourth place...

Who is this?

It was just a little bit underbaked and it didn't really keep its shape.

In third place is this one.

It's not bad, the problem was you

gathered all the smoked salmon in one place.

And in second place...

here. That was a very nice roulade.

Thank you.

In first place is this one.

Well done.

The smoked salmon followed the creme fraiche and cream cheese all the

way through equally and it had a lovely texture to this roulade.

-Well done.

-Thank you.

Who would've thunk it? Honk-honk.

Who would know that you care so much

about being ranked about your roulade?

Both were very complimentary, and so that was nice, yeah.

Morgana's was fantastic, I thought.

Alison's was just a bit behind that.

So mine was a definite third and Will's was a definite fourth.

It's amazing because there was just one thing that I forgot

which was to drain the spinach properly and it was, er...

Well, as Paul said, it was more of a wet flannel.

Sport Relief is making a massive difference to people around the UK

and all over the world whose lives are incredibly hard.

Clare Balding has been to see how your donations are helping.

Living here in rural Kenya, without clean water or basic necessities,

is a difficult environment for anyone

but for children with a physical disability, it's even tougher.

This is nine-year-old Leah

and her mum Josephine. Leah can't walk unaided

and has been excluded from her local school because of her condition.

There is a real social stigma attached to having a disability

so it's very hard to get an education,

really difficult to get a job.

It's difficult even just to make friends

because of the lack of understanding,

the lack of trust, the suspicion,

and that is incredibly isolating.

How does it make you feel when you hear people whispering

and talking about her or pointing at her?

What has the reaction been like in your own family?

It's a terrible thing as a mother to hear that from your own family

and to be forced to choose.

Hi, Leah.

What are the other children like?

They beat you up?

The other children do?

Why do they do that?

You know, life's hard enough but when everybody treats you as

if you are something to be, you know, shoved away,

it's terrible.

No child should suffer because of a disability.

So today, we're taking Leah to a brilliant project

funded by Sport Relief for disabled children.

It's a place to play sports, make friends

and develop life skills, to give them confidence to face the future.

There are so many potential in these kids.

They need to build self-esteem fast.

We want to see them grow, have an education, get empowered

-and have something for themselves.

-Yeah.

-Yeah.

That's our main aim.

Yay!

What they're trying do here is make sure that it's not just kids

with disability that get a chance to change,

it's also able-bodied children.

They are integrated into the games and it means

when they go back to their communities,

they can start to debunk some of the myths that exist around disability.

CHEERING

It's amazing just in a couple of hours, watching

the transformation in Leah.

That shy, reserved, introverted girl is now laughing

and chatting away with the other children.

It's just brought out a whole new personality.

High-five.

You could support a child like Leah for a term at this school

for just £10.

£30 would cover the whole year.

Together we really can change things so please give what you can.

To make a donation online now, go to...

So after the brilliant day that we had yesterday,

who do you think is a contender for the Sport Relief Star Baker?

I think Morgana's a bit of a dark horse.

I think she knows how to bake.

I think that Alison could well come up

and Ade, he's all-out to do a good one, I'm sure,

because he has great skills.

Good morning, Sport Relief bakers,

and welcome to your Showstopper Challenge.

Today, Paul and Mary would like you to make a cupcake pull-apart cake

and if that isn't obscure enough, it needs to be inspired

by your greatest achievement, be that a Bafta nomination,

successful parallel parking or walking into a pub on your own.

WILL LAUGHS

It should be made of cupcakes, arranged,

iced and decorated in classic Showstopper fashion.

You have three-and-a-half hours.

On your marks, get set, bake for Sport Relief.

A cupcake pull-apart cake is made from multiple cupcakes

decorated to form a single design.

I'm making 24 cupcakes.

I'm trying to do a short-cut and make industrial-sized batches.

I've got to make 60 cupcakes.

It should look so spectacular, crowds flock to your Sport Relief

bake sale just to bask in its glory

and pull off a cupcake in exchange for hard cash.

Right, let's go. 240g, no messing around.

I cannae get any more power out of the dilithium crystal!

HE CHUCKLES

What we're looking for in this challenge is not only

beautiful sponges but perfect piping on the top,

if that's what they decide to do.

If they use sugar paste, beautiful and smooth and well decorated.

We want to see good flavours but whatever they choose,

the actual finish, the icing must complement it

and go well with it and we'll be eating the complete cake,

icing and all, together, and they've got to be good.

Everyone starts with a basic cupcake mix.

Just whisking the eggs with my sugar and butter

until smooth.

Will's chosen an American recipe which calls for an unusual ingredient.

Add the tomato soup.

That looks very watery.

I'm overworking it, I know.

How can you get stuff in without overworking?

Morning, Ade.

Good morning.

Right, tell us about your pull-apart cupcake challenge.

I'm making a life-size, Cubist portrait

of Sir Cliff Richard to celebrate The Young Ones

and Cliff Richard's chart-topping single for the first Comic Relief.

-Then I've got my special presentation board.

-Wow!

THEY CHUCKLE

Ade's Cup-ist, not Cubist, portrait of Sir Cliff will be

made from four different flavours of cupcakes - lemon, choc-chip,

stem ginger and cranberry.

Obviously, you're going to be icing those as well?

-Yes, three different icings.

-Three different icings, yes.

I've got my Italian meringue butter cream.

I've got a cream cheese one flavoured with rose water

and the third one is a royal icing for his face so that I can pipe

his features on and his eyeballs, so that's a bit flatter.

-You've obviously practised this.

-I've practised the theory of it.

-The theory of it.

-I spent more time making the frame.

You're really going to have to get your timing absolutely right.

-This is ambitious, to say the least.

-It is.

I'm scared.

HE CHUCKLES NERVOUSLY

Whilst Ade and Will are doing multiple flavours of cupcake,

Alison is sticking to just the one.

Three teaspoons of vanilla extract.

What I plan to do is keep the cake itself simple and then

hopefully with the decoration, make it that bit the Showstopper.

The Showstopper!

-Hello, Alison.

-Hello.

Alison, tell us all about your pull-apart cupcake.

What I've decided to do is, erm...

In the '70s I was in a television film called Nuts In May

and it's actually my favourite thing I've ever done on television.

Candice Marie, my character,

had a cat hot water bottle called Prudence.

I'm going to make, hopefully, Prudence, a cat hot water

bottle out of fondant icing which will be the centre of the piece.

I think it sounds absolutely delightful.

Alison's a supporter of wildlife charities

so her cakes will be covered in bees, foxes, snakes

and all manner of creepy-crawlies to celebrate nature in all its glory.

How big's the display going to be, then?

-It's my template.

-Oh.

That's ace.

I will cut it out then I can add, you know, little bits of icing

-and things for the eyes.

-Lovely, thank you.

-Thank you.

Like Alison, Morgana's also making one flavour of cupcake.

I'm just adding my reduced coconut milk to my batter.

To make it more coconut-y.

If you like coconuts it'll be all right.

I hope they like coconut.

-Morgana.

-Hello.

Tell us all about your pull-apart cupcake.

The greatest achievement I feel that I've ever had

is working with Vic and Bob

so the character that I play in the House Of Fools

is called Julie and so I'm doing a sort of ode to Julie

cupcake pull-apart cake.

It is just going to be her silly face on the top of it.

Morgana will be using coconut butter cream

and icing to sculpt Julie's features, including the tiny hands

she had grafted on to make her bistro look bigger.

So the icing, the butter cream icing,

are you making it different flavours or will it all be one flavour?

It's the same flavour.

If you like coconut, this is the cupcake for you.

-You don't like coconut, do you, Mary?

-I've grown to like coconut.

Is it going to taste a bit like sun cream?

You can wear it as SPF, actually.

Cricketers tend to just...

You can go straight out.

-That's what that is?

-Yeah.

It's really fun, this, actually.

It's just like...

putting something together.

It is just like doing a song.

You know... God!

Hello, Will.

Tell us about your pull-apart cupcake challenge.

I'm doing three different types of cupcakes,

lemon and poppy seed,

tomato soup cupcakes that are in...

I know, I can see you are going to like that.

..that are in the oven, and then apple and cinnamon

and my proudest moment is my tomatoes

that I grew last summer.

Will's dyeing butter cream red, yellow and evergreen -

see what I did there? -

to decorate his cake and he's making his own marzipan

to sculpt the vine itself.

And the lemon and poppy is there.

It looks a bit thick and I'm not sure why.

Why do you think it looks thick?

It means your tomato one was water?

It was a little bit more watery than that.

Do you think, and you can just blink,

that that is - blink for yes - too thick?

You haven't blinked.

Do you think that the tomato one might have been too thin?

Blink for yes.

A double blink.

-Double blink, does that cancel it out?

-This is like poker.

You're pretending to show your hand but you're not.

I think you're going to do all right.

Just keep an eye on those bakes, we want them all cooked.

For Ade and Will, multiple flavours will mean multiple bakes.

They're not done yet. Even I know that, they're not done.

For Alison and Morgana, there's just one batch to get in the oven.

Good luck.

That's his jacket with an Italian meringue butter cream

icing that's...

covered in glitter to represent the sequins.

I never thought I'd say that on television!

They've been in there for about 40 minutes

-and they're only meant to be in for 22!

-HE CHUCKLES

They want them baked, they can have them baked.

Bakers, you have had one hour,

you've got two-and-a-half hours to go on your cupcake pull-apart cake.

They must be done now.

I've done page one.

Only five pages to go.

So now, these are the lemon and poppy seeds going in.

Whilst Ade and Will crack on with their cupcakes, Alison

and Morgana have already moved on to their butter cream icing.

I'm just sieving it so that I don't get any lumps, basically.

You could kill someone with that.

It's just a green, green icing

so...you know,

get a bit of green countryside and that sort of feel.

When I said I'm doing coconut cupcakes with coconut butter cream,

they went, "Oh, right."

So, insecurely, I've last-minute just changed my recipe.

And put some lime in!

So these apples are for the apple and cinnamon cupcakes.

I just want to preface this with even though I'm talking,

like I know what I'm doing...

(I don't know what I'm doing.)

At all. But...

it's all about the sell, isn't it?

This is my stem ginger for his fiery legs.

It's lovely, stem ginger.

I just had a whole piece.

Just a little at a time, that's what they say, don't they?

Do you want to give her a healthy glow?

This is yellow food colouring...

I hope. It looks orange!

It's going yellow.

I'm quite disappointed with my tomato ones, actually.

They look a bit sad, don't they?

I think we're there.

Maybe they're a little bit flat.

Look at the rise on hers.

I actually think that's done.

Wow!

Last batch.

Fruit...don't go to the bottom.

Bakers, you've had two hours, you have one-and-a-half hours

to go on your cupcake spectaculars.

I'm going to roll out this green fondant icing

and then I'm going to cut some leaves out for decoration.

Leaf number one.

Yes! It's worked.

Next, I'm going to make my Italian meringue butter cream.

This is quite complicated but...

-Hello.

-Hello.

Are you quite competitive

-because, obviously, Jennifer was Star Baker.

-Yeah.

Are you competitive generally, the two of you?

I think diplomatically, it would be better if I didn't get Star Baker.

Oh, oh, oh! You're a good husband.

She's...

She's a lot more competitive than I am.

-In everything, in sport?

-We don't let her play board games any more.

That's how you've kept the marriage going?

That's how we've kept it going this long.

The thing is now, I don't know how I'm really going to lay it all out.

I don't know whether I should lay it out actually on the thing

and then do the icing.

I don't know... I can't really ice it all over,

so it's not really a breaking-off affair.

Give it a twizzle.

SHE SIGHS

I just think it basically goes on a bit more evenly

if you do it like this, rather than just spreading it all over.

This is obviously based on your character in Nuts In May

but your character in Gavin And Stacey didn't have such a good time in the kitchen.

-No.

-How would she have coped? How would Pamela have coped with this?

Oh! She'd have thrown it in the bin by now.

She'd have gone and got herself a vodka and tonic!

-It's not the worst idea in the world.

-No, it's not. No.

What I'm aiming to achieve is to make these look,

make this look like sort of tomato.

It's kind of tomatoey.

Bakers, you have one hour left.

One hour.

Ohhhh....

So I'm making the marzipan.

I think if the marzipan works, it will be, you know,

I'll be quite proud.

The royal icing is for his face.

I did a kind of version in my little test

and it dripped off.

And I put it on the wall, so it's a bit panicky.

I'm going to put some colouring on it now because this is meant to

look like a sort of vine.

I know it doesn't look like a face yet but you'll have to bear with.

A weird brief, isn't it? Make a cake out of little cakes

which symbolises

blowing your own trumpet.

It actually looks quite vine-like.

It's not looking as stiff as the stuff I made at home.

So I'm worried about it dripping off.

I'm doing the fox.

Argh!

I thought I'd lost my tail, but I haven't.

ADE SIGHS

That's more royal icing. That's going to have to be what it is.

No, no, no! No! Oh!

No! Oh!

Bakers, you have 40 minutes to go.

Argh!

She's a redhead.

Oh...

I'm feeling slightly nervous about the viscosity of my toppings.

I think if Vyvyan were to come back from the past and visit me

today, he'd be horrified.

I'm actually happy with those, I've never done this before.

They're definitely cool enough to ice.

OK, let's just slop it on.

It's starting to get a bit stressful now.

More icing.

I've got to do eyeballs. I forgot about my eyeballs.

Right, that's his trousers.

-ALISON:

-I'm stressed out here.

There we go, one microphone.

Ohh, it's like sprinting.

A bit eyeless, but apart from that, we're getting there.

I'm thinking I've taken on too much, to be honest with you.

Yellow laces.

I don't know what I'm doing!

Go on, get off there. Eye.

They've got to be uneven.

Cos she's nuts.

SHE EXCLAIMS

Tie. Cos he always wears a tie,

because he's very smart, Cliff.

Why have I got two spare ones? Hands!

Hope you're nearly finished, you've only got five minutes.

How can you use so many bowls?!

Just doing a little gravity test to see...

That's not too bad.

That's not too bad.

One...

..two...

Argh! No! No, no, no... She's cracking up.

Prudence is cracking up.

I'm going to give her some eye shadow.

God.

She hasn't got earrings.

Oh, that's a nightmare!

Bakers, you have one minute left, only one minute to go.

OK, little hands.

God!

Bakers, your time is up.

Please step away from your stations,

you have done your best.

Step away with pleasure!

SARAH LAUGHS

I think overall, er...

it's quite simplistic.

Well, I think it's a fun idea.

The soup ones, it was a very brave decision to do

and I think some of the soup has fallen over the side.

Looking at the sponge, it feels soft enough.

But it is overbaked and a bit dry.

We need to check out this tomato one.

What you've actually got there is a raw mix all the way through it.

-It's pretty inedible.

-Mm.

It's just set like a solid pancake, only thicker.

It's not very good, but it was a good thing to try.

-I think the whole thing looks very, very good.

-Thank you. Great.

Quite professional, actually.

I think it looks great fun, and the hot water bottle looks,

oh, so comforting.

Right...

It's quite close textured, and that comes down to the mix itself

probably being a little bit too thick.

The overall effect is brilliant,

you promised us this story

and we've got it. Well done.

I think the idea is good.

You've done some lovely piping on the top and moulded her eyes

and lips.

I'm liking that very much.

It's beautifully baked, it's light,

it's nice and springy.

And also, the buttercream doesn't taste like buttercream,

-it's sort of coconut-y and lime, it's lovely.

-Yeah, I like that.

Do you?!

I like the sharpness coming from the icing as well,

so it carries a nice bit of flavour into the cupcake itself.

The overall design is good and I think the cupcakes are fantastic.

Thank you!

I think it's a great idea.

It's a daring thing to do,

I've never seen anything quite like it before.

The thing is about a pull-apart cupcake is to be...

All the cupcakes make a design.

That's exactly what that does.

It's always a difficult flavour for cranberries to come through,

I can see them there.

If you actually strike a cranberry, you get cranberry.

-Mm.

-The meringue topping is gorgeous. I don't get the cranberry.

-What flavour is this one, again?

-Er, ginger.

-Oh, ginger.

-This is for his fiery trousers.

-Yeah.

Mm, the ginger's coming through beautifully.

The flavour of that ginger is fantastic.

It's really good and refreshing as well, with the icing on top.

The whole idea is ingenious.

I think you should be very, very proud of yourself.

-I haven't seen anything like that on Bake Off before.

-Thank you very much.

I think it's all enormous fun, well done.

So, Paul and Mary, going into the Showstopper,

it felt like there were three strong candidates for Star Baker.

Is it the same now, after the Showstopper?

I think it is.

I think Will started off OK

and then the Showstopper sort of went a bit downhill.

I think when you move on to Alison, she's been Steady Eddie.

Where she excelled was all her little

creatures of the forest and the countryside...

-The ones she made by hand.

-That was very good.

I think Ade's had a fairly steady... and sometimes peaking in his bakes.

He did struggle a bit on the Technical,

but his Showstopper was exceptional.

I was impressed by all his skills, let alone the whole design.

Morgana, actually, had a fantastic Technical Challenge.

She came first and it was pretty much perfect.

She nailed it, didn't she? Yes.

And I loved the flavour of her cupcakes in the Showstopper.

She's certainly not to be discounted.

Do you agree, Mary, that there are two frontrunners?

I've got two - I don't know whether they're the same as yours!

Do you think you'll need long to decide?

-Probably...

-BOTH:

-Not!

Well done on successfully completing all three challenges.

Now is the time that I reveal the Star Baker for Sport Relief.

For the first time in Bake Off history,

there will be two Star Bakers

living in the same household.

-Well done, Ade!

-Ah!

-CHEERING

-Well done, mate.

-Oh, thank you.

-Well done.

-Thank you very much.

-There you are, are you proud?

-I am very proud of myself, yeah!

I've always watched Bake Off, it's always been good fun.

I've watched it since the first series

and it's a thrill to have been in the tent and it is very chuffing!

Ade did brilliantly,

he started off so well,

but his finale... Well!

I'm very proud to be part of Bake Off and Sport Relief

and I'm THIS happy.

This happy right now! I won the Technical Challenge.

That's the hardest challenge.

Why not do some baking for Sport Relief?

It's an easy thing to do, it's fun, it brings people together

and make money for Sport Relief. Yeah, go ahead - get baking!

Well done, buddy.

I thought the bunch of flowers from Paul were for me. Um...

Because he just had that look,

I know that romantic look he gets, he's like a big softie!

I'll get a text, normally, "wotcha up 2?"

Um...

Leave me alone, Paul, I'm with Mary, I'm with Mazza.

I feel really proud.

It's really interesting how much I've invested in it

and I will be doing more baking!

Watch out!

If you've been inspired to bake for Sport Relief, then you can buy

one of these very snazzy Star Baker aprons

or our recipe book.

All details, along with how to get a free fundraising kit, are at...

And if that lot can bake, then so can you!