- 2 days ago
#CinemaJourney
#The Great Australian Bake Off
#The Great Australian Bake Off
Category
😹
FunTranscript
00:00You
00:20Natalie Natalie, you have to help me. I wanted a biscuit real bad, and I got my hands stuck in the jar. How'd you know?
00:30Oh, no, but it's okay because if you have a hand free then we can help each. Mmm. That's no good
00:35I messed up real bad, but if you have a hand free that means we can no
00:44It's biscuit week
00:46Last time
00:49We kicked off the competition with cake week. I'm pumped to be here and our fresh batch of bakers weren't the only ones hitting the ground running. No way
01:00I've always wanted to talk to 12 nervous bakers at once. So this is a dream come true
01:04As the bakers wowed the judges look at that with their captivating cake creations
01:10That cream. Oh, I'd lick the bowl from that cream
01:13But it was Beth's gravity-defying showstopper that secured her the title of our first star baker
01:20Oh my god. This is a disaster
01:22Whilst Gregson was the first sorry to say goodbye to Gregson to leave the bake-off shed
01:28We won't forget that in prime role
01:30This time have you seen this show? It's a great episode
01:33Our 11 remaining bakers battle biscuits
01:37While some cookies crumble
01:39This is the scary part
01:40Others rise to the occasion with their moveable showstoppers
01:44That is a biscuit you should make many many times again
01:47A good biscuit should be very moorish
02:01I don't mind making a biscuit
02:05They tend to all disappear in my house. Hopefully they disappear here too in a good way
02:21Bakers welcome back to the bake-off shed
02:24This week Rachel and Darren want to see your biscuits
02:28I mean I think they should take you on a date first
02:30But hey, you don't ask you don't get
02:34For your signature challenge today
02:36The judges would like you to make 12 decorated sandwich biscuits
02:40As the name suggests a sandwich biscuit is made up of two thinner biscuits sandwiched together with a delicious filling
02:47And a sandwich is something you hopefully just know
02:51You can choose any size and flavour but your sandwich biscuits must be identical
02:56Bakers you have two hours to make your decorated sandwich biscuits
03:00On your marks
03:01Get set
03:02Bake!
03:06It's good, thanks
03:07Happy Biscuit Week
03:09I love a biggie
03:10It's just such an easy, reliable little treat
03:12You can eat it on the couch
03:14You can dunk it in your tea
03:15Biscuits are deceptively tricky
03:18It's really important to be delicate when you're working with your biscuit dough
03:22Because you want to get the right texture
03:24Whether it's crisp or crumbly
03:25With the sandwich biscuit the consistency of the filling is really important
03:30We don't want it to ooze out
03:32So whether they cook in a jam
03:34Who doesn't love raspberries?
03:35Or making a cream
03:36It needs to be nice and thick
03:38So that they can squish them together and it doesn't come out the sides
03:42I'm a mum of two beautiful boys and there's never an empty cookie jar in our house
03:54Hello Tatiana
03:55Tell me about your biscuits
03:56I'm doing a dark chocolate and peppermint biscuit
04:00A bit like an after dinner mint
04:03Tatiana's cookies will feature a crisp dark chocolate biscuit
04:06With a minty middle and a white chocolate glaze
04:09When you crystallise leaves are you doing it with egg whites?
04:12Yeah I am
04:13Egg white dipped in caster sugar
04:14Yeah, so make sure it isn't gunky when you dip it in
04:17Because otherwise the sugar comes up
04:19I like to sieve my egg white
04:21Ah, see, even better
04:23I'll make sure I don't get those thick bits
04:25So that's a good tip, I'll do that
04:29What's that really nice smell?
04:30Like poppy seeds or something?
04:32No, these are actually nigella seeds
04:34Oh
04:35We use that in a lot of Indian food
04:38Infusing the shed with tradition
04:40Anurban's nigella seed and cardamom shortbread
04:43will contain a passion fruit filling topped with white chocolate icing
04:47I haven't tried nigella seeds in a sweet bake before
04:51It's wonderful combining those flavours from home
04:55Yes
04:56So we get to taste it
04:57It still feels unreal talking to you actually
05:00You'll get over them, don't worry about it
05:02Don't worry about it
05:08I'm from the Solomons
05:09We're surrounded by the sea
05:11And we have so many beautiful marine life
05:13So I thought I would just, you know, go along with the theme
05:16Plus I love turtles
05:17Aisha's almond turtle shaped macarons
05:20will contain a raspberry and white chocolate ganache
05:23with dark chocolate piping
05:26Normally with macarons you let them sit for a day or two
05:29Yeah
05:30So the shell becomes a little bit soft and chewy
05:31We're also going to put them in the fridge for a bit
05:33The moisture from the fridge will help it
05:34Fingers crossed
05:35Smart
05:36That's a good lesson you taught us
05:37Thank you mate
05:38Thank you mate
05:39I got it, I got it, I got it, I got it
05:42I always get crooked pastry dough
05:51So these pastry levelers are amazing
05:54I'm probably never going to get this colour off my hands
05:58So I haven't murdered someone on the way here
06:01Jay's a self-confessed baking nerd
06:04and proud vegan
06:06Known for whipping up vibrant plant-based treats
06:08with creativity and flair
06:11Jay's raspberry vegan shortbread
06:13will be filled with a passion fruit and yuzu curd
06:16and finished with a smooth vanilla glaze
06:20The marbling on this one is looking beautiful
06:22They want decorated biscuits
06:23and now I don't have to do that much decorating
06:25after they're baked
06:26You've made just a biscuit that happens to be decorated
06:29Exactly
06:30Very smart
06:31Your vegan efforts continue to astound
06:33Thank you Tom
06:35So I grew up in the state of Michigan
06:37Think of sitting by the campfire in the winter time
06:40Have a nice hot chocolate marshmallow
06:43Eric's dipped malted chocolate biscuits
06:45will be filled with a toasted Italian meringue
06:48and sprinkled with a boozy Irish cream sugar
06:52Very decadent
06:54Very rich
06:55Is it dark chocolate on the outside?
06:56Dark chocolate on the outside
06:57So then hopefully the marshmallow fluff
06:59just gives that offsetting texture
07:01and a bit of creaminess to it
07:02I think my arm's definitely going to fall off
07:07At the moment I'm chopping my nuts
07:09I make the best dad jokes
07:14I'm the only dad in the shed
07:15I have to represent
07:17Stay at home dad Brian enjoys baking with his daughter
07:20Winning dad of the year status
07:22creating her favourite cakes and treats
07:26Brian's corabierdes will feature an almond shortbread
07:29with a blackberry, yuzu and white chocolate ganache
07:32and will be topped with zesty yuzu icing
07:35Bakers, you are half way
07:38It's kind of like when you're in a conversation with a chatty neighbour
07:41Just smile and keep going
07:42Halfways or round?
07:43So I've just realised that I don't have quite enough dough
07:44so now the tops and bottoms are going to have to have holes in them
07:45Macaroons, macaroons, macaroons, macaroons, macaroons
07:47Macaroons, macaroons, macaroons, macaroons, macaroons
08:00Is it macaroons or macaroons?
08:02I think it's macaroons
08:04Kehlani's vanilla macaroons
08:06will feature a white chocolate pistachio ganache
08:09and raspberry jam filling
08:11delicately piped with royal icing
08:15So the reason behind dropping them and making a really loud sound
08:19is to get rid of all the ugly air bubbles
08:22I just saw a TikTok and that's what you meant to do
08:25so now I just always drop heaps of it
08:28Here we go
08:29Going in the oven now
08:33Oh, they look like little ravioli
08:36Grazie mille
08:38Please eat, eat, eat
08:41With Italian roots, mother of two Vanessa
08:44inherited her baking passion from her late nonna
08:47Each recipe she bakes is a tribute to her family's heritage
08:52Vanessa's lime crisp sandwich biscuits will be filled with a lime infused cream cheese
08:57and lime curd
08:59They're a bee crowd pleaser
09:01They don't last very long in my house with my husband around
09:05While some bakers choose to keep an eye on their ovens
09:08Have you seen this show?
09:10It's a great episode
09:11You should pay for premiums so you don't have to watch the ads
09:14Others move on to the next step in their bakes
09:17I've just poured my ice mold into the mold
09:19Just recreating my beautiful engagement ring
09:22And I wanted a gold ring with a ruby and I got it
09:25As a symbol of his love
09:27Wesley's lemon and clove biscuits will be filled with a raspberry white chocolate ganache
09:32and topped with a shiny isomalt sugar ruby
09:35Isomalt, it's quite tricky
09:37You want to make sure you get it nice and thin
09:39Otherwise we'll be breaking our filling
09:41And the clove is a really strong spice
09:43So you do have to temper that
09:45Well, they're bossy, aren't they?
09:47My husband loves matcha
09:54Every time we go out and get bubble tea or anything like that
09:57It has to be matcha and he loves his tea
09:59So, yeah, this one's for him
10:01Whipping up her husband's favourite bake
10:03Jess's shortbread bickies will be sandwiched amongst a blackberry jam and white chocolate ganache
10:09And dusted with matcha
10:11I need more
10:13Guess what? I'm making my husband's favourite as well
10:15No way
10:16I think we're going to be in the good books tonight
10:17I hope so
10:21Bakers, you have 30 minutes left
10:23I'm happy with them
10:25They look like they're done
10:26We'll just let them cool
10:27Waving your sheet pan to cool down your bakes is classic bake-off
10:32I have no idea how much this actually does
10:36But it feels productive
10:38With the time pressure
10:40You've got to bring them back down to temperature
10:42So you can start decorating
10:43So it's just a hacky little trick
10:45Little bit busy
10:46And they say dads can't multitask
10:51My biscuit today is my daughter's favourite
10:55I told her that I would name these Zannie's rainbow biscuits after her
10:58Beth's honey and cinnamon shortbread will include an apple and honey buttercream
11:04Topped with royal icing rainbows
11:06It's decorated with pastel pretty fluffy cloud rainbows
11:11And that makes me really happy
11:15I'm really happy with how these are looking
11:17And they start piping
11:19Piping, piping, piping
11:23Oh my gosh
11:25It's one pointy little eye
11:27How long is that?
11:29Bakers, you have ten minutes left
11:32Let's move on to decoration
11:34This is the fancy bit now
11:35This is when you make these biscuits ordinary to extraordinary
11:40Shouldn't ooze out
11:41At the same time have enough filling
11:46Oh my god, oh my god
11:47Cutting it close
11:48Eric, this is as American as a bald eagle eating an apple pie
11:51Exactly
11:54That's just white chocolate in a little bit of oil
11:56Just to make it easier to pipe
11:58One minute left
12:02Ugh, I hate how this looks
12:05They look like hot dogs with cheese
12:07Ten
12:08Nine
12:09Eight
12:10Seven
12:11Seven
12:12Six
12:13Five
12:14Four
12:15Three
12:16Two
12:17Two
12:18One
12:19Step away from your biscuits and well done
12:22Match your hands
12:23Is that sushi?
12:25So clever
12:26They're on a beach
12:27J
12:36Yes
12:37One
12:38Two
12:40Three
12:41Two
12:42Two
12:43Two
12:44Two
12:45Two
12:45Two
12:46Three
12:47Two
12:48Two
12:49Three
12:50Two
12:51Two
12:52Your macarons are textbook.
12:56I mean, you've got a really lovely shell, a crisp exterior and a nice chew.
13:01Great consistency on the filling. Sandwiched between two perfect macarons.
13:06Thanks.
13:09Look at that piping work on there.
13:11You can't help but smile when you see these.
13:17You have found a wonderful way of creating a delicate honey flavour
13:21without that overpowering sweetness.
13:23And the apple butter comes through with that wonderful warmth.
13:27I think your daughter would be so proud of you.
13:30I would have baked them just a couple of minutes further
13:33to have the flavour of that biscuit counteract some of the other sweetness
13:37that's going on there.
13:38But the piping on top is beautiful.
13:42I love the fact I discovered something new and you shared this wonderful flavour combination
13:53of nigella seed and cardamom.
13:55It's not overpowering, it's very warm and gentle.
13:58The passion curd texture is really well done.
14:01It is the right quantity, but you need to make those biscuits thinner so it eats better.
14:05That yuzu curd is really bright, it's vibrant.
14:12I do like those chunky bits of almond that you've got in there.
14:16I would have baked mine just a little bit further because when you're adding creams
14:20you can make your biscuit go a little bit soggy.
14:22But they're absolutely delicious and I love the shape.
14:25Well, Brian, yuzu curd, yuzu came, yuzu conquered.
14:29Congratulations.
14:30Too right.
14:33All uniform, all the same size, all the same height.
14:38The biscuit has a wonderful crunch to it, which I think works well against that contrast
14:43of the marshmallow.
14:44I think if you're going to dip them on the outside in chocolate,
14:47you need to make sure that chocolate's tempered because you can kind of get these finger marks.
14:51Beautiful, delicate presentation.
14:55Could have gone heavier with the lime because there's not enough tang.
14:59But great consistency in your biscuit.
15:02There's a lot of detail going on there, you've got different texture contrasts on top.
15:09When you put mint into desserts you need to make sure that there's enough sugar
15:13because otherwise it can taste a bit bitter.
15:15I think the balance is just spot on.
15:17A beautiful crumbly biscuit, a lovely rich flavour.
15:24Oh, they're quite big.
15:26You're going to have a biscuit, you're going to have a biscuit.
15:31Love the silky smooth white chocolate ganache.
15:34Although you've put a little bit too much in.
15:36What you could have done is just made it smaller so when you bite into it you get a bit of the lovely cream and then the jam.
15:43I love the glamour of this.
15:47The ruby red, the gold.
15:49They're not quite all the same size and height.
15:58Raspberry and close.
16:00New favourite flavour combo.
16:02I really think it works together.
16:03It was just really warming, it wasn't overdone.
16:05But I think that you're more successful here in your flavours than you are in presentation.
16:11If you're going to use isomol, you want to have it perfect.
16:14It's got a few jagged edges on some of the domes there.
16:20Look at that bright passion fruit peeking out there.
16:23Oh, hold on.
16:25There's a hole in the bottom.
16:27Oh, you've got a hole on both sides.
16:28Yeah, I just have donut biscuit.
16:35The problem of doing a hole on both the base and the top is that most of my filling has ended up on the plate, which is unfortunate.
16:44That passion fruit curve is really tangy.
16:46I just think you need to think about how we're going to eat these and elevate that presentation.
16:54You have created 12 identical turtles.
16:58Fortunately, we're going to have to eat a turtle.
17:01I'm going to go head first.
17:03Oh.
17:04And that was crunchy on the outside, but inside was nice and chewy.
17:12A perfect macaron.
17:13It's a really smooth texture you've created there, which is delicious.
17:18Thank you so much.
17:19Congratulations on your pod, Ayesha.
17:21I'm so sorry there's only 10 left in the wild.
17:25Nine.
17:30Oh, I feel so good.
17:32I'm pretty happy.
17:33I want to toot my own horn, but they're actually really good.
17:38Bakers, it's everyone's favourite time of week.
17:54It's time for the technical bake.
17:57The technical bake is a recipe you haven't seen before with parts missing and a time limit.
18:02Sounds scary, but not as scary as this.
18:05Oh!
18:08Oh, ah!
18:11You scared me.
18:12My apologies.
18:15This week's technical challenge was set by our very own cookie monster, Darren Purchase.
18:19Darren, any tips?
18:20Steady hands.
18:21And gritty ain't pretty.
18:23As always, this bake is judged blind, so it would be for the best if you two left now.
18:33Good luck.
18:34Good luck.
18:35Now they're gone, I can share that Darren would like you to make six shortbread biscuits
18:40decorated with white chocolate and pistachio ganache.
18:44Shortbread is a buttery biscuit that crumbles easily.
18:47Sort of like Tom under any kind of pressure.
18:50Isn't that right, Tom?
18:51Yes, I did it. I'm guilty.
18:52Where's the body?
18:53It's in the river.
18:55Bakers, you have one hour and 30 minutes to make your pistachio shortbread.
19:00On your marks.
19:01Get set.
19:02Bake!
19:04Oh my god, oh my god, oh my god.
19:06I am so scared.
19:09Okay.
19:12It's kind of in the name, shortbread.
19:14It should be short, it should be really crumbly, it should just instantly snap in your mouth.
19:26These are my pistachio shortbread.
19:29Gorgeous.
19:30These biscuits consist of vanilla shortbread, we've got a pistachio ganache, super smooth,
19:36bright green, topped off with caramelised pistachio nuts, just for a bit of crunch
19:41and to add that garnish at the end.
19:44I love that buttery shortbread, which kind of crumbles in your mouth.
19:51That pistachio white chocolate ganache comes through with that wonderful nuttiness.
19:56It's super smooth.
19:57Like you, Darren.
19:59Thanks.
20:00These look fairly simple, but there's a lot in there to test our bakers.
20:04Their piping skills will be under the microscope.
20:07And I'm looking for our bakers to be cooking that caramel sufficiently for a perfect praline.
20:13Right, well let's put the kettle on, we've got a few more biscuits to eat.
20:16Sounds good.
20:20Shortbread can be really unpredictable.
20:22It's got to have a really beautiful texture, it's got to be cooked quite slowly so you don't want to brown it too much.
20:26Place room temperature butter, icing sugar and salt to a bowl of a stand mixer, beat until well combined.
20:33All right.
20:34That looks very light, fluffy and one would say pipeable.
20:4222 year old Kalani has been baking since the age of five.
20:48She makes it her mission to bring smiles to everyone around her with her colourful dessert creations.
20:55Transfer to large piping bag.
20:59Done.
21:00Pipe shortbread, approximately eight centimetres in length and three centimetres wide in a circular scalloped motion.
21:08What does a circular scalloped motion look like?
21:11It should look like a rope.
21:15I don't know if it's right.
21:17This looks like a rope, I guess.
21:20You don't want to have it too thick or too thin in spots, you'll get burned or you might get underdone.
21:27I've not actually baked non-vegan before so I am making it up as I go and trying my best.
21:33I'm a bit ugly.
21:35Ugly, ugly, ugly, ugly.
21:37Going in to the oven.
21:40With the shortbread piped, it's ready for baking.
21:43However, without complete recipe steps...
21:46I won't say how long.
21:47The bakers must rely on their own knowledge to determine the correct temperature...
21:52And temp is good. Happy.
21:54..and baking time.
21:56I'm going to start with eight minutes because I feel like shortbread doesn't really need that long.
22:01Over-baking can result in dryness, while under-baking may leave it doughy or too soft.
22:07Just be perfect.
22:11Bakers, you have the amount of time it takes me to crack open pistachio with my hands.
22:15You have one hour.
22:18One hour!
22:20Let's get on this ganache.
22:22So I'm just measuring out all of my ingredients, getting ready to rock and roll for the ganache.
22:27I make a lot of desserts with pistachio in general and white chocolate, so this is going to be amazing.
22:32So now I'm infusing the pistachios in the cream.
22:37So this is the beginning of the ganache, which is going to fill the biscuit.
22:41One of Darren's tips today was, gritty ain't pretty.
22:44And I assume that he means that he doesn't want any chunky bits of pistachio.
22:48I'm going to blip the peck out of this.
22:52Oh!
22:55It's almost there.
22:57I'm just trying to get it as smooth as possible.
23:00I'm trying not to double dip.
23:02Jess is a self-declared foodie who taught herself to bake during that weird at-home thing we no longer talk about.
23:10Inspired by her young daughter, French pastry lamination is her specialty.
23:14I'm out with that.
23:26Bakers, you have 30 minutes!
23:29OK, I'm getting these ones out of the oven.
23:31Damn it.
23:33They've spread a lot more than I thought they would, which sucks.
23:38Terrible, terrible, terrible.
23:39Oh, I'm not too happy with my shortbreads.
23:41They've just spread too much, gone too thin.
23:43The texture has fallen out a bit and it's not got that good crunchiness to it.
23:48I like this having a backup.
23:50When I pay for my own grocery, there's a one-time only.
23:53If it's on Darren's purchase, we make it twice.
23:55We go twice.
23:56We go twice.
23:58I'm just waiting now for my shortbread to pour it down and then hopefully we can start.
24:03Short, then we start doing whatever this is.
24:07Yeah.
24:08Do the shortbread.
24:09The biscuit can be grainy if you don't rest it.
24:10It absolutely has to have the proper amount of time to rest.
24:11It just has to, like, be stressed, man, you know?
24:12Just chill.
24:13With their shortbread resting, the bakers now move on to a step that demands very careful attention.
24:30The key to a good caramel is trying not to get any crystallization, which I feel like I probably need a smaller pot because I'm getting a lot of crystallization here.
24:41Ugh!
24:42I may just end up sprinkling nuts on it because I don't have any caramel.
24:47My first caramel crystallized, so I'm starting again.
24:50I'm not going good for time, but I'm a nurse.
24:53We always come.
24:55Registered nurse Tatiana lives with her husband and beloved Dalmatian Oreo and brings her medical precision to the kitchen for perfectly crafted baked treats.
25:07Coat our pistachios.
25:09I think that's good.
25:12I'm happy.
25:14Bakers, it has been 15 minutes since there was 30 minutes left, so that must mean there are 15 minutes left!
25:25How was it?
25:26Oh, my God!
25:30Listen to that sound.
25:34That is beautiful, isn't it?
25:39I'm piping my white chocolate canatch at the moment.
25:44Just wing it, see how it goes.
25:49I'm going to go ahead and say that's how it's done. No clue.
25:54One minute, bakers! Final minutes!
25:57Come on, come on.
25:58Let's get hustling!
26:00I haven't stopped hustling.
26:01How many shards?
26:02Three in each, because that seems appropriate.
26:06Just going to put some nuts on.
26:08They're not going to be caramelized.
26:11Not so beautiful biscuits, but we'll hope the judges like the pie things.
26:15Ten, nine, eight, seven, six, five, four, three, two, one!
26:24Step away from your vickies, and well done, bakers!
26:28Well done, guys.
26:30You killed it.
26:32Sticky.
26:35How'd you go?
26:36Horribly.
26:37Bakers, please bring your pistachio shortbread to the table.
26:40Darren and Rachel will now blind taste the baker's pistachio shortbread.
26:53All right, should we try the first one?
26:56Let's do it.
26:58Very uniform, very professional looking.
27:00The definition of that vanilla shortbread, that's come from chilling down the mix sufficiently.
27:06Very similar to yours.
27:12Buttery, crumbly, melts in the mouth.
27:15Perfect shortbread, really smooth ganache.
27:18It's an absolutely delicious biscuit.
27:21Onto the next.
27:24Look at these, Rachel.
27:26Very neat.
27:27All the same size.
27:33Nice flavour.
27:34It's probably about a minute under, because they're just a little bit too soft.
27:39And even though there's a little bit of crystallisation in the caramel, you still get that wonderful caramel flavour.
27:48They've gone kind of creative with the piping, I think.
27:56Because the baker's decided to pipe the ganache differently, the ratios are off here.
28:02The whole thing was quite biscuity and crunchy.
28:06I've wanted more of that beautiful, silky smooth pistachio ganache.
28:13The smoothness of the ganache isn't quite there.
28:17It is a little bit grainy, but the flavour is well balanced.
28:21It's nice, caramelisation on top.
28:23Onto the next.
28:25A baker struggled with the vanilla shortbread.
28:31It may have been over whipped.
28:34They just needed to bake it a little bit longer, because unfortunately it kind of almost crumbles in my hand.
28:39I really like the colour of the biscuits here.
28:42It's got a lovely golden tinge on the outside, but still has that blonde interior.
28:48The biscuit is really well baked. I love the pistachio ganache on top. It's nice and smooth.
29:02Darren, I think this ganache is almost as good as yours.
29:05Yeah, no, I agree. Pretty much everything has been nailed on this, so a good example of my biscuit.
29:11Onto the next.
29:13These are slightly different. The vanilla shortbread seems to have been just a little bit over baked.
29:20The ganache itself, the consistency isn't too bad.
29:24It's unfortunate the baker hasn't piped enough on, because the layer is actually quite thin.
29:29Immediately I can see the baker here hasn't succeeded in making their caramelised pistachios, because the pistachios are just sprinkled on top.
29:44Mmm, delicious flavour, and really great consistency on that biscuit.
29:48It's nice and soft in the middle, definite pluses.
29:51It's a shame the baker didn't have enough time management to get all of it done.
29:55Lot of caramelised pistachios on top.
30:00I'm pretty certain this biscuit dough has not been made correctly.
30:06It doesn't taste as sweet to me as it should.
30:10There is quite a saltiness to the biscuit, I find.
30:13This is just not quite there.
30:15Really nice shape and size, all uniform.
30:20It's unfortunate that the ganache is slightly grainy, because the baker here has achieved a beautiful pistachio colour.
30:32There seems to be very little ganache to biscuit.
30:38That caramelised pistachio on top, it's more like a brittle.
30:43I think the biscuit's the best part of this.
30:45The judges will now rank the baker's biscuits from 11th place to 1st.
30:53In 11th place is...
30:59Whose was this?
31:00Voila!
31:01Tatiana, I'm so sorry.
31:03There was an inconsistency in that ganache, and you had issues with the biscuit dough.
31:07In 10th place...
31:12Brian.
31:14Unfortunately, the biscuits were overbaked.
31:16Number 9.
31:17Eric.
31:19In 8th place...
31:20Jess.
31:21In 7th place...
31:23Beth.
31:24In 6th place...
31:26Aisha.
31:28In 5th place...
31:29Jay.
31:314th position...
31:32Who's this?
31:33Wesley.
31:34In 3rd...
31:35Who's of these?
31:36Anaban.
31:37And in 2nd place...
31:41Who's this?
31:42Me!
31:43Kehlani!
31:44Professional piping, great attention to detail, just a little less of the almond extract.
31:51Which means in 1st place...
31:53Vanessa, well done!
31:57Vanessa, these were beautiful, almost as good as mine.
32:00The ganache on top was smooth and silky, and that biscuit, lovely flavour, but I did love the delicate touch of the nuts on top.
32:08Well done.
32:10I came...
32:12First!
32:13I can't believe it.
32:15Biscuit week is definitely giving me a bit of a sugar high.
32:19Woo!
32:21I came last.
32:22But that's okay.
32:23You know, another bake, another day.
32:25Done.
32:26For the showstopper, I need to show Tatiana at her best, and that's what I plan to do.
32:31So, best foot forward and see what happens.
32:45Bakers, welcome back to The Shed for the final challenge of the week, the biscuit showstopper.
32:50The judges would like you to make a biscuit diorama.
32:55And who can blame them?
32:56Who doesn't want to look down at a little miniature world made of biscuits like a benevolent god and say things like,
33:03How do you like me now, mortars?
33:08A diorama is a 3D scene, and in this case, made of at least two types of biscuit.
33:14Rachel and Darren would also like it to include a moving part.
33:17If you're having trouble casting your moving part, I can cry on demand.
33:24Bakers, you have four hours to create your 3D biscuit diorama.
33:28On your marks...
33:29Get set.
33:30Bake!
33:40Being the first big structural build in The Shed, hopefully not only mine but everyone else's structure holds up.
33:46Don't mind me, I'm just fondling the sugar and lemon zest.
34:01Hey Beth.
34:02Hi.
34:03Wow, that looks great.
34:04Well, I'm trying to match Tom's jumper.
34:05Oh, yeah.
34:06Honoured to be featured.
34:07Getting there.
34:08An inspiration to all.
34:09You're not going to make a biscuit Tom, are you?
34:11I don't know if I can make a face expressive enough.
34:13Yeah, the moving part that does this.
34:15Whoa!
34:17Beth's playground by the river will feature a gingerbread and coffee shortbread, with pecan and maple biscuit trees.
34:25So what's the moving part?
34:26The moving part will be in the sand pit.
34:28I've got edible sand and little spades and I'm going to hide little treasures in the sand.
34:32What are we going to find?
34:33It's a surprise.
34:37I'm making a scene of the three sisters in the Blue Mountains, because that's where I grew up.
34:43I love going back up to the Blue Mountains.
34:45I think it's just so spectacular and it makes me feel so zen.
34:52Jay's cinnamon and pepper berry gingerbread mountain will feature a lemon myrtle sable cookie.
34:57Never been to the Blue Mountains before.
34:59Really?
35:00No, so this is going to be my first experience.
35:02In case you don't know, what Jay is describing is three rocks.
35:06That's the vibe of the Blue Mountains.
35:08What is the moving part?
35:10So it's the cableway that goes across the valley of the Blue Mountains.
35:13So I'm using Korean sweet potato noodles.
35:16And then the cableway should like slide across.
35:19Jay, I am so excited to taste every second of this thrill ride through the Blue Mountains.
35:25I don't know why you think so mean to me today.
35:27It's just so cool to see it as a theme park.
35:29Alright.
35:30I love it.
35:31I love the Blue Mountains.
35:36Ooh, that looks real creamy.
35:38So I am making a scene from my future bakery.
35:41I always wanted to have my own bakery.
35:44Anirban's bite-sized bakery will be built on a lemon myrtle and chilli gingerbread foundation.
35:50And it will feature lemon sugar cookie treats.
35:53Do you have a name for this bakery?
35:54I would call it Another Whisk.
35:57That's a brilliant name.
35:59You know, that was always my dream as well, to open a bakery.
36:01So, yeah, it's fantastic that you're going to put your passion into this bake.
36:10I'm about to roll this.
36:16I'm going to go for a six mil, just because it gives a bit more structure.
36:20Because I need a lot of support with my design.
36:24Kalani will be celebrating her childhood passion by constructing a peanut butter footy stadium,
36:29dotted with royal icing.
36:31The players will be chocolate and banana biscuits.
36:34It's all a bit brown at the moment though.
36:35Are you going to get any colour into this?
36:36I want to decorate the crowd so hopefully there will be little dots of royal icing everywhere
36:41and it will be like, oh my god, so many people showed up.
36:44It's all about giving yourself time to do that detail because you don't want to rush it and it look messy.
36:51And I thank you for making sports palatable to a nerd like me.
36:56My husband and I, we're both like little adrenaline junkies, so I thought I would do a fun park ride.
37:02Roller coaster I felt like was a bit too out of my wheelhouse, so I went with the carousel instead.
37:07Which I still think is a tad out of my wheelhouse, so we'll see how we go.
37:11Ayesha's hoping to thrill the judges with her gingerbread spinning carousel and sugar cookie bunnies, piped with royal icing.
37:19I was going to gallop in, does your carousel have horses?
37:22That's bunny, little bunny rabbits.
37:24I'll do it again, just wait, just stay there.
37:25Okay, cool, cool, cool.
37:28A lot of exercise and cardio for me.
37:35So my biscuit diorama is a representation of travelling and exploring the seven continents.
37:42Walnut and maple biscuit flags will represent special places for Eric.
37:46A giant chocolate chip biscuit globe will be covered in fondant and piped with buttercream.
37:53I still think in inches and these are all in centimetres, so I don't know what I'm doing.
37:56As a kid I was obsessed with, like, Jurassic Park and dinosaurs and things like that, so I'm baking a dino-rama.
38:08Jess will bring scenes from the past to life with pepper and orange spiced gingerbread, accompanied with pecan pie dinosaur biscuits covered in fondant.
38:16This is very exciting. Last time I engaged with dinosaurs, I was very let down when I found out it was pronounced Diplodocus.
38:23Diplodocus, isn't it horrible?
38:25Diplodocus? No, Diplodocus is the technical term.
38:28I know, it's heartbreaking. No, Diplodocus.
38:29Oh, God.
38:31The ocean's a really big part of our family. We love going on nice beach holidays. It's also quite a calming place for me. A little bit different to right now.
38:39Vanessa is hoping to make a splash with her fig, almond and fennel sea creatures that will swim amongst roasted coconut and lemon shortbread waves.
38:48What's happening?
38:49Hey, Nat. I'm just making some waves.
38:52Oh, stop. How's that work? Stop.
38:56I've just got some rice paper and I'm just dyeing it into some blue dye and I'm going to dehydrate it in the oven because I have seen it done on the web.
39:06I learn all my moves on the web.
39:07Bakers, you have two hours left on your 3D biscuits and they're all looking incredibly 3D right now.
39:21All right, let's do it. Quick hands, as my coach used to say.
39:26Tom.
39:27Natalie.
39:28Tom.
39:31The good thing about gingerbread as a structural dough is it's really forgiving and it can be really firm,
39:36but it'll still taste good.
39:39I'm making a hunting biscuit diorama.
39:42My daughter and I love playing with building blocks and this is a scene that we particularly enjoy.
39:48So my moving parts are the animals.
39:51Some wolves.
39:53Just for a little drama.
39:55Brian's mellow macaroni biscuit trees will form a whimsical woodland that will allow his honey jumble biscuit wolves to spring to life.
40:03What kind of biscuits are you using for this?
40:06I have a Greek biscuit, mellow macaroni.
40:09It's absolutely delicious.
40:10It's just a little fragile.
40:13Risky move, fragile biscuit.
40:15This is an actual structure so you need to make sure this is standing tall.
40:19Risking it for the biscuit.
40:20I am baking a very common scene with my dog Oreo, doing a walk with him.
40:28He's my inspiration, he's always in the kitchen with me.
40:31So Oreo, this one's for you honey.
40:36Katiana's chamomile and vanilla biscuit scene will feature coffee biscuits topped with royal icing.
40:42Something I want to ask about, because you do have two boys.
40:45I do.
40:46But the picture on the bench is of the dog.
40:48There's my Oreo there watching me.
40:51We talk to each other every night.
40:52He sings with me so I would start off with,
40:55Oh, oh, oh, oh, Oreo.
40:57Oh, oh, oh, Oreo.
41:02And he howls back to me.
41:03And then he would lick the screen or lick me.
41:06I simply must abstain.
41:09Out the fridge, into the oven.
41:14That's hot.
41:16Whoop, ow.
41:18Guys, careful, the oven's hot.
41:28Bakers, you have the amount of time it takes me to create a scene at a family dinner.
41:33One hour, you have one hour.
41:35Whoo!
41:39Today we're going to the Sunday market.
41:41Every Sunday morning, Hubby and I, we get up, we stroll down to the market together,
41:45and we pick out the prettiest flowers that we can find.
41:49Wesley's molasses-flavoured spiced gingerbread flower stand will be in full bloom,
41:55with macaron flowers filled with dark chocolate and berry ganache.
41:59If you're using molasses, you definitely need the spice to be able to stand up to the molasses,
42:04because that's a really deep, dark, rich flavour.
42:07Too much molasses will make your biscuit too chewy, and then they won't stand up.
42:13I'm about to pull one of the first two trees out, and I've got to hustle.
42:19Oh, yep. Very happy with that. They look good.
42:22Happy because it's nice and golden, but not burnt.
42:24So it's gotten a little bit crispy around the edge here,
42:29but I'm hopeful that I'll just be able to shave it off.
42:32Someone's cookies smell amazing.
42:34I can smell the ginger.
42:36Oh, smells like Christmas.
42:38Hi, Matt.
42:40G'day, g'day, g'day.
42:42I hear that you are making an edible shovel.
42:44Yes.
42:46I love the idea of an edible shovel. You know why?
42:48Why? Tell me.
42:49It's hard to get rid of evidence usually, but you can just eat yours.
42:53I'm just putting a few colours together.
42:56Going to decorate my waves with some royal icing.
42:59Just like doing my makeup, which I'm obviously extremely well versed in.
43:03Ooh.
43:05It's looking like there's a few people there.
43:08I want to decorate before I assemble, only because it's too finicky otherwise.
43:15And the rougher it looks, the more natural it looks.
43:18Bakers, you have half an hour left.
43:21Cool.
43:23I think.
43:25I'm starting to assemble.
43:27This is the scary part.
43:29Hopefully it sticks together.
43:31Ring to all the gods.
43:33Stick, stick, stick, stick, stick.
43:34It's not joining.
43:40I'm not quite for design.
43:43I just want to get something up and make sure at least the concept comes through.
43:48Making biscuits stand up.
43:50It's not normally what I do.
43:52It's what I do every weekend.
43:53It's just some random black dogs because he's a downmation.
44:03Yep.
44:05I think Aurea will be pleased.
44:07Two minutes left, bakers.
44:09Oh.
44:11Oh, my God.
44:12Got to get my moving piece in.
44:14Yeah.
44:16It's fine.
44:18Don't get stuck.
44:19Look.
44:22It's standing.
44:23It's standing.
44:25Now I'm going to walk away.
44:26It's probably going to fall.
44:28Ten.
44:29Nine.
44:30Eight.
44:31Seven.
44:32Six.
44:33Five.
44:34Four.
44:35Three.
44:36Two.
44:37One.
44:39Step away from your bakes.
44:40Well done.
44:41I don't touch anymore, but I know it works.
44:42Oh, my God.
44:43It worked.
44:45Stop jumping, Aisha.
44:46Sorry, sorry.
44:47That looks amazing.
44:48I was way rushed on my piping, but...
44:50Oh, my God.
44:51Oh, my God.
44:52I give you a hug.
44:53I'm covered in...
44:54It's all right, it's not mine.
45:02Bakers, congratulations on your show-stopping biscuit dioramas.
45:06Aisha, would you please bring your show-stopper to the front?
45:09You too may enter.
45:11There you go.
45:13I've got a ticket for the ride now.
45:14I'm going to have to try it out.
45:15You too may enter.
45:16There you go.
45:17I'm coming out.
45:18May I see your tickets please you may enter and you two may enter
45:32I mean I've got a ticket for the ride now I'm gonna have to try it out
45:39ah that's fantastic I love the way this looks and then the fact that the carousel goes up and down
45:50and around is amazing engineered really well you should be so happy with that I'm excited to try
45:57the gingerbread really great texture it's not too dry and it's not too hard you've got a nice
46:06crumbly center it has a wonderful spice to it and it rounds off nicely well done thank you
46:15this really does show us all about you and your love of travel here we go we're about to take off
46:22everyone get on the plane should we try yeah I love the fact that you've added a bit of salt
46:35really elevates the flavor of the cookie the biscuit has been baked very well crunchy on the outside
46:42really chewy and fudgy in the middle and the icing on top is a really nice balance all those different
46:52colored royal icing pieces on top there really does give the effect of a packed crowd tell us about the
46:58moving part so you can move the players all right okay Darren running up the field here we go there's
47:06a sports thing that just happened right there and another sports thing thank you so much for watching
47:11that peanut butter biscuit the flavor is really robust and that lovely saltiness at the end peanut butter is
47:27really good to use in a biscuit because it offsets that sweetness but you haven't put too much in that
47:32the biscuits gone soggy so that's definitely a goal for you well done Brian tell us about moving part
47:42mate so the moving parts are all of the animals watch out oh no leave me alone leave me alone leave me alone
47:52that'll help crunchy I wasn't expecting such a lovely kind of crumbly butteriness to it very inventive
48:07Brian there's just an aftertaste of bitterness for me I would have made it a little bit sweeter
48:12I love the fact that you used a potato noodle we are now arriving at the end station I can't do the
48:24voice you're much better at that Tom I'd be so happy to give an authentic okay all right okay everyone get on
48:29I love the spiciness in the ginger biscuit it has this real little kick at the end although your
48:47flavor is fantastic you've got some edges there there are almost a little bit overcooked and a
48:52little bit too crunchy but the flavor is really lovely thank you
48:56Wesley this is in full bloom right I'm gonna pick a flower
49:02ah beautiful
49:06I think you could have made the filling a little bit wetter so the macaron would have had that bit of
49:15chew I would have put a little bit less molasses in it's just a little bit overpowering for me I don't
49:20get all of those spices which I know you love to use
49:24I love the miniature aspect of this bakery it is so adorable so the moving parts are all the baked
49:34goods all the baked goods
49:35on a band fantastic texture on those biscuits the cookies for me lack that bright lemon flavor but the
49:46texture in the presentation is wonderful thank you tell us about the moving part elements the two dinosaurs in the front I might just take a leg off
49:56oh that bourbon I totally did not expect to have that lovely warmth that's very nice
50:06not bitter at all lovely tasting gingerbread great
50:11definitely gone to town with that drama of the ways the whale at the top you can just take it off and you can kind of surf it through the waves all right I think we should eat the way I think so yeah
50:23I definitely get that roasted almond flavor and the fennel is very subtle so it's not overpowering that is a
50:33biscuit you should make many many times again the toasted coconuts lifted up by the lemon that's a beautiful biscuit
50:43I love the detail in this and the texture
50:46I found a gold nugget this might be worth a couple of hundred dollars
50:51yours is definitely bigger than mine
50:53yeah I think I struck gold there
50:55that's a lovely gingerbread really nice and warming the spice comes through
51:02that coffee is so aromatic and I love that that kind of salty note at the end
51:07Tatiana tell us about the moving part elements of this
51:13we've got a little frisbee so the Oreo can catch it
51:17chamomile is a really difficult flavor to work with because it's extremely subtle
51:26I'm just not tasting it unfortunately
51:28like Rachel said I probably wouldn't know that was chamomile
51:31but it's a really nice crunchy biscuit and the honey comes through really well
51:34biscuit week is one of the best weeks just so much fun
51:43and our bakers got really creative this week and I think we found out a lot more about them
51:49who's done well this biscuit week
51:51well Vanessa did well this week
51:54her lime crisp biscuits and the signature
51:57they were beautifully presented and well flavored
52:00well Vanessa's showstopper it didn't look the best but it did taste really great
52:06Kehlani's done really well she came second in tech she also made that fabulous football stadium in her showstopper
52:12all that detail with the colorful crowd yeah
52:15what about Aisha she had a fantastic week those turtles were really special
52:21i love the turtles but for me it has to be that carousel showstopper the fact that the carousel went round the rabbits went up and down and then
52:31put a little moustache who are we worried about this week it hasn't been a great week for tatiana she struggled with the technical with her showstopper unfortunately the chamomile biscuit it just didn't have any chamomile flavor
52:47Brian came 10th in technicals he really had a hard time with the technical elements but i did like his showstopper that fantastic dramatic scene of the wolves hunting the stag and the fawn
52:59Eric did come pretty low down in that technical as well unfortunately the main part of it that vanilla shortbread lacked any definition
53:08the chocolate cookie with his showstopper it was well done but was it enough
53:13at this point i really want to see the bakers push themselves
53:16so who's it going to be it's certainly not cut and dry and it's going to be a really hard decision for us to make
53:22someone is going to be really disappointed
53:25well i appreciated biscuit week the bakers were very uh generous with their off cuts
53:31also much easier to smuggle out in your bags than cake week
53:41bakers congratulations on an amazing biscuit week
53:45i am so excited to announce who this week's star baker is this person brings an abundance of energy and
54:00cheer to the shed their animated showstopper was a moving masterpiece and we were thrilled to have a
54:06ticket to ride this week's star baker is asia
54:19which leaves me with the difficult job of saying goodbye to one of you tonight
54:25this baker radiates calm and good vibes and during their time here they've shown us the world as they
54:31we are so sorry to say goodbye to eric
54:42my time at bake off has been absolutely incredible and i wouldn't have traded it for the world it's
54:47been such a cool experience once in a lifetime for sure it's been a pleasure an awesome experience
54:52you really are awesome you've got great attitude as well eric has shown us through his bakes who he is
54:58and it's been wonderful to get to know him it's unfortunate that he just didn't hit the mark
55:03and of course a big round of applause for our star baker this week
55:10this week ayesha has been absolutely amazing i've loved tasting her biscuits i've loved seeing her
55:18creativity but most of all i've loved to see her personality come out in her bakes
55:23congratulations ayesha on getting star baker this week you did an incredible job
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