Skip to playerSkip to main content
tnnbt1
  • 2 months ago
Great.Australian.Bake.Off.S09E07 >>> https://dai.ly/x9qbw7e
Transcript
00:00You
00:21Hey Tom, do you want to share lunch?
00:23I feel like when we share lunch, I don't get any like you just eat all of it in a single bite
00:27I'm very good at sharing
00:29All right
00:35It's little and large week
00:37Last time I was not expecting that the bakers showed off their talents in tropical week works really well together
00:46Star Baker Jess created a slice of paradise that is inspired
00:51It just looks so professional and we said goodbye to Jay. I've had such a good time. I've met so many beautiful people
00:59This time
01:01Our seven remaining bakers face little and large week
01:04We got these guys
01:06Tackling tiny cakes
01:08Got my tiny utensils
01:11So cute, so cute, so cute
01:13A gigantic technical
01:15Hook this monster together
01:17He wasn't exaggerating when he said how big it was
01:19And the most mammoth showstopper the shed has ever seen
01:24It is time for the biggest build in the history of the great Australian Bake Off
01:29Maybe even the world world world world
01:32Masterpiece
01:33Something I don't think I'm ever gonna forget
01:36We did that guys
01:38Yes
01:53I can't believe it is halfway through the competition.
02:06Little and large week.
02:08I cannot wait.
02:09I don't know what's coming our way, but it's going to be little and it's going to be large.
02:13Good luck, everybody.
02:16I would prefer a big bake purely because I've got big hands.
02:20So, like, doing tiny, intricate things, I just feel like a bumbling fool.
02:28Good morning, bakers.
02:30It is going to be a big week and a small week because it's little and large week.
02:35That's right.
02:35We're doing bakes that will make you want to go, oh, look how cute you are.
02:40And bakes that make you go, no, it's going to destroy the city.
02:45Take me or take Tom and leave the kids.
02:50To find out if size matters, it doesn't, it's how you use it, the ever delightful Rachel Koo and the CEO of, oh, but little bakes are so much cuter, Darren Purchase, would like you to make a tiny tiered bake.
03:05Your tiny tiered bake can be any flavor you like, but each tier should have at least two layers and it must be self-supporting.
03:12Have its own income, its own friend group, a strong, independent bake.
03:17Bakers, you have two hours to make your tiny tiered bakes.
03:22On your marks.
03:23Get set.
03:24Bake!
03:26So much stuff.
03:29Stuff.
03:38Making tiny tiered cakes today, so I've got my tiny utensils.
03:43With such a small bake, there's nowhere to hide in terms of flavor, details and texture.
03:50Tiny cakes are very tricky to make.
03:52You've got to be just very savvy about how you do things because you don't have a lot of space.
03:57The best things come in small packages and these tiny bakes are no different.
04:02I'm looking for bakes that are small in stature, but big in flavor.
04:07It's free-dried strawberry powder.
04:09It smells divine.
04:09Tatiana, what are you making?
04:14I remembered as a child picking daisies and making daisies chains with my grandmother, so I am making childhood memories.
04:22Tatiana will be preparing a strawberry hot milk cake, which will be layered with matcha lime buttercream and strawberry jam.
04:31I love the flavor combination.
04:32If you get that balance just right, then they really work together.
04:35But if one of them is too overpowering, then it could be a problem.
04:38I think with the matcha, you've got to watch out how you use it because too much, it becomes very bitter.
04:44I made a cake once based off my childhood memories and then Stephen King wrote a book about it called It.
04:50Oh, did it?
04:50Hopefully mine's a bit happier.
04:57I've never made a cake this small before.
04:59I feel like it's just as much work as a large cake because you still have to make all the components, but it's even harder because you've got to keep it all stable.
05:05Jess's Frog on a Lug will feature a coffee and walnut sponge layered with salted caramel and banana.
05:12It will be covered in a Swiss meringue buttercream.
05:16What's the inspiration behind it?
05:17Oh, Hazy's favorite song is Galumph Went the Little Green Frog One Day.
05:21Galumph went the little green frog one day.
05:24Galumph went the little green frog.
05:27Galumph went the little green frog one day.
05:29And they all went glumph, glumph, glumph.
05:31Wow, a little bake-off band happening there.
05:33Little cakes are only appealing to your eyes.
05:41They have an intricate design on top.
05:43So I'm using tempered chocolate.
05:45So this is going to be on top of one of my tiers.
05:49Anirban's four elements of nature will feature four tiers of tempered chocolate,
05:53surrounding a lemon myrtle and honey cake,
05:55layered with mascarpone cheese frosting and blueberry jam.
05:59I'm going to get my sponge into the oven.
06:03Got two very cheeky birds that eat a lot of fruit off our blueberry tree.
06:15This is a little bit of payback to them.
06:19Vanessa will create a lemon cake with a zesty lemon curd and blueberry ganache,
06:24decorated with an avant-garde rice paper netting.
06:29Is there any worse feeling than being outsmarted by a bird?
06:33I don't think there actually is, to be honest.
06:35And they just look at you.
06:36It's like they're mocking you.
06:37Any bird can be a mockingbird if you're really insulted.
06:40So true.
06:44Bakers, I'm going to tell you what I tell my lovers.
06:46This is a marathon, not a race.
06:49Pace yourselves.
06:50You have an hour left.
06:53One hour.
06:54I've got to get this cake out of the oven.
06:58Absolutely perfect.
06:59I'm happy with that.
07:01We'll just let that cool off.
07:03For tiny cakes, intricate design requires extra attention.
07:09White chocolate is notoriously hard to work with.
07:12As there's little room to hide any mistakes.
07:15It's hard to melt, but sets really quick.
07:17So I want to make all of this done before it starts to set.
07:20Every little detail is going to show up.
07:22So every little detail has to be spot on.
07:24Quite often, I make little snowmen for Christmas.
07:27Brian will be whipping up a moist carrot cake
07:31filled with layers of white chocolate ganache,
07:33which will also cover the outside of his snowman.
07:37So you're not doing the cream cheese frosting classic?
07:39No.
07:40I'm making an Earl Grey ganache.
07:42All right.
07:42Balance the sweetness.
07:43It's hard with small bags.
07:45Yeah.
07:49My cake today is based on a Midsummer Night's Dream.
07:52In case you haven't picked up on it yet,
07:53I was like a huge nerd in high school.
07:55There was nothing cool about me.
07:57Beth's apricot and almond cake
07:59will be filled with a rich white chocolate ganache
08:02and decorated with Italian meringue buttercream.
08:05Is this your favourite Shakespeare play?
08:08Yes. Yeah, I like comedy.
08:09Fall over and I'll be laughing.
08:11I don't want to do that.
08:13Don't.
08:14What if you need?
08:14Don't.
08:15Oh, OK.
08:16Just do like a fake trip.
08:22I've had so many amazing memories
08:24of us in the Solomons doing hikes to a waterfall
08:26and then floating down the river.
08:28So, it holds a special place in my heart.
08:32Aisha's refreshing watermelon-flavoured sponge cake
08:34will feature a spread of juicy watermelon jam
08:37layered with a mint and feta buttercream.
08:40My cake is nice and fluffy.
08:43I'm going to give it a bit of a simple syrup watermelon juice.
08:48They'll chill a lot faster when they're in a smaller round.
08:52Bakers, you have a positively adorable amount of teeny tiny time left.
08:56It's 30 minutes to go.
08:58Oh, my cow.
08:59Aw.
09:00Aw.
09:00It looks so cute in that little plot.
09:0330 minutes.
09:04Aw.
09:04It's not adorable.
09:05I'm just telling you, it's not adorable.
09:07Stressful.
09:09So, this is my all-gray ganache.
09:13Don't be happy with that either.
09:14Had a little issue over with the ganache.
09:16Ah.
09:19I'm now making my netting for the cheeky birds.
09:24Ooh, we're making bubbles.
09:25We're actually making aerated crepes.
09:28Rice, paper and water blitz and cooked in a pan.
09:31That's so smart.
09:33It's pretty cool.
09:34It's purely decorative.
09:36Bakers, you have 10 minutes remaining.
09:39Oh, this is going to be a push and a half.
09:43And Irriban is doing some gorgeous, adorable...
09:46And Irriban has the tiniest little piping bag.
09:49Oh, it's so tiny!
09:51It's so cute.
09:51Oh, it's so cute, so cute, so cute.
09:57It's a little runnier than I'd like, but it's going to have to do.
10:00Oh, boy.
10:01OK.
10:05Straighten the fridge to sit.
10:13Bakers, you have 10 minutes left.
10:17Going to be pushing it to the wire, but we'll get there.
10:20We always do.
10:22Oh, the perfectionist in these have raging war inside my brain.
10:26Ah, you're kidding.
10:28This bloody ganache wouldn't sit.
10:30Not even close.
10:31Oh, my hand's shaking.
10:36Oh, it's going to have fingerprints.
10:38C'est la vie.
10:42That's so pretty.
10:43Oh, thank you, Irriban.
10:45Oh, my gosh, Tatiana, that looks amazing.
10:50It's so beautiful.
10:54Does he look like a frog?
10:55One minute, bakers.
10:56Final minute.
10:59Stop shaking hands.
11:00Just die on their mouth.
11:01It's a very delicate process because it's a very thin white chocolate tempered layer.
11:08So it might break any time.
11:11Just being very careful in handling it.
11:14Just going to have to go with it.
11:15He's going to be rough as guts.
11:17He is melting.
11:18So 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:30Step away from your tiny bakes.
11:32Well done.
11:33It's nowhere near what it should have been.
11:41The ganache wouldn't sit.
11:42I love those little bits of texture you've got on the outside with the palette knife.
11:56It's a shame to cut into this because it's beautiful.
12:00Wow, wasn't expecting that.
12:02So many layers in there.
12:04Impressive for such a small cake.
12:09That strawberry flavor is awesome inside.
12:12Nice and moist.
12:13And then I get the matcha and I get the lime on the outside.
12:16Not too overpowering.
12:17Well done.
12:18Good, thank you.
12:22He looks like he's melted a bit.
12:23Was that the effect you were going for?
12:25It is a little bit too much.
12:26The ganache just would not thicken for me today.
12:29It's unfortunate that that ganache hasn't stayed because you've got a very naked looking snowman.
12:35Sorry, Mr. Snowman.
12:37He's had a bad day.
12:42I'm not sure if you baked the body and the head for the same amount of time because the head seems a bit drier than the body and obviously it's smaller.
12:49The body of the snowman could have done with a slightly thicker layer of ganache because you're getting a lot of cake versus the ganache.
12:57Okay.
12:59Very avant-garde, this design.
13:02The netting is very impactful.
13:04Wow, you definitely see those blueberries in there and that layer of lemon curd.
13:12They're massive, aren't they?
13:13Very big for a little cake.
13:15Yeah.
13:18The cake holds its shape really well, but it's all a bit too dense.
13:21What I would have done is probably just chopped up my fruit a little bit smaller so that you could integrate it into the cake nice and neat and we get a beautiful cross-section when I cut through.
13:31Vanessa, I admire anyone who can make art from a grudge.
13:38The frog is delightful on the top.
13:41Oh my goodness.
13:42Super cute.
13:46Looks nice and moist inside.
13:48Lots of texture as well.
13:51That coffee with the walnut is so rich and I love the salted caramel.
14:00It's got that lovely bitter note to it.
14:02Very sophisticated.
14:03The coffee flavour is just a little bit too much coffee.
14:06Just be careful with balancing your flavours.
14:11You can see earth, you can see the fire, you can see the water, you can see the air on top.
14:16So you've done a lot of work.
14:18Crikey, that's a lot of layers.
14:24Having a look at your cake, you possibly could have trimmed the top of it.
14:27You see where you get a skin on top of your cake when you bake it?
14:31When you layer those together, they can become a little bit tough and dry.
14:34Wow, it's really interesting what the lemon myrtle with the honey created in my mouth.
14:42It was like having beer.
14:44Arnabam, when you overuse lemon myrtle, it can become quite bitter.
14:49You're just on the edge here.
14:50Your chocolate on the outside is probably too thick.
14:53Some of that chocolate probably would have been better suited to a larger cake.
14:56What I love about this cake is the shape of it.
15:01It really reminds me of a waterfall.
15:04Let's have a look.
15:07You're just destroying a piece of paradise.
15:09Yeah.
15:15Watermelon feta mint is not a flavour I would immediately think when I think of cakes.
15:21For me, it works.
15:22It kind of melds into one.
15:24I would say you could have added a bit more salt to bring out the feta.
15:28Mm-hmm.
15:28Unfortunately, the cake's a little bit dry, but you've gone outside the box and definitely points for your ambition.
15:36This is so wonderful.
15:39I love the colours, the way you've piped.
15:41I love that each tier is distinctive.
15:44It's got its own style.
15:45You definitely get that mid-summer night's dream feeling.
15:48All right, let's see if it's meant to be or not to be.
15:51Oh!
16:01Those apricots are delicious.
16:03They provide a really lovely texture.
16:06Your cake's a little bit on the dry side.
16:08A simple way to combat it is, like, when it comes out of the oven, taste it.
16:13If it's too dry, just add a syrup on there and then you would have eliminated that issue.
16:17Otherwise, really well constructed.
16:21Despite my snowman being a little bit naked, I think the flavours were there, so I'm happy-ish.
16:27Yes, finally!
16:29That was a great bake to start my day off.
16:32So, yeah, I'm happy, happy, happy, happy.
16:34Well, bakers, it's the time none of you have been waiting for.
16:47The technical bake!
16:48This little and large technical bake has been set by a man who has no shadow and no reflection.
16:54Darren Purchase.
16:55LAUGHTER
16:56Darren, any tips?
16:58Beat it.
16:59Since the technical bake is judged blind, I will now ask the judges to leave.
17:06Judges, please vacate the premises.
17:09Good luck, guys.
17:09Good luck.
17:10Darren found a frog in the creek and he wants to show Rachel.
17:13LAUGHTER
17:14Come on, it's hopping everywhere!
17:18LAUGHTER
17:18Now they're gone, I can tell you that you'll be making Darren's giant chocolate eclair.
17:25I mean, personally, I doubt it's that big, but he insists everyone who has seen it has commented
17:31on its size.
17:32LAUGHTER
17:33Darren's eclair is made from crispy choux pastry, filled with salted caramel cream, topped with
17:40a shiny chocolate glaze and candied cocoa nibs.
17:43Bakers, you have two hours and 15 minutes to make Darren's giant chocolate eclair.
17:50On your marks...
17:51Get set...
17:52Bake!
17:58Oh, my God, I'm already nervous.
18:02I love chocolate eclair, so this is very exciting.
18:05I've made eclairs before, but normal eclairs, not giant ones.
18:09So, giant ones, you've got to bake it really well, because you want it crisp.
18:12So, I need to get down and start this going.
18:20This is my giant chocolate eclair.
18:23Check it out.
18:24Certainly giant.
18:26We've got crunchy elements with the gold, the shiny glaze on top, decadent, classic, but
18:32super-sized.
18:34Let's try it.
18:38This is a dream come true for me.
18:41I love eclairs, and then you've super-sized it with the salted caramel filling.
18:46It is so smooth and creamy and light, and then, after that, you get that crunch of the
18:52choux pastry.
18:53Oh, divine.
18:55I'm glad you like it, Rachel.
18:57This eclair shines because of the smoothness of that cream.
19:00Our bakers need to make caramel and cook it almost to the edge of darkness without burning
19:06it.
19:06I don't want undercooked caramel.
19:08It's going to be too sweet.
19:09I don't want overcooked caramel.
19:10It's going to be too bitter.
19:11You sound like the Goldilocks of salted caramel.
19:14I want it just right.
19:16It's not easy to make choux pastry and make an eclair, let alone one this size.
19:20This is a challenge that's really going to test our bakers.
19:29One of Darren's tips was to beat it.
19:32That could be referring to the consistency of the dough.
19:36You have to be quite vigorous, and if you don't keep it moving, it could burn.
19:41Have you made eclairs before?
19:42I haven't made eclair specifically, but I've dabbled in a bit of choux.
19:46When you dabbled in choux, were you hanging with the wrong crowd, were you?
19:49Yeah.
19:50Doing a bit of choux on the side.
19:51That's it.
19:55Just going to check the consistency of my choux.
19:58When you pick it up with your spatula, it's got a form of V that doesn't just fall off
20:03straight away.
20:03It's a slow-forming V.
20:06I'm happy with that.
20:08When you're piping choux, if you go too slow, you get nodules and bumps and everything
20:12so you want to give it full-throttle strength and then one smooth pipe.
20:17You don't want big blotchy air bubbles all through it.
20:22Et voilà.
20:22When Darren said size matters, I definitely think it's the size of the eclair that he was
20:27saying.
20:28I'm not sure how thick he wanted it.
20:32It is a massive one.
20:34It's huge.
20:35I know.
20:35It's also very thick.
20:37Do you think size matters?
20:39Well, that's what he said.
20:42All right, 20 minutes at 200.
20:53While monitoring their shoe...
20:55So let's go, like, here.
20:57..the bakers need to pay close attention to another step.
21:01I need to just continuously keep an eye on the caramel.
21:04..the right hue of caramel for the cream filling is essential.
21:07I think Darren's going to be looking for a nice, deep amber colour.
21:12If it gets too dark, it could turn too bitter.
21:15When you add cream and butter, it will become rich and delicious.
21:19The cream enhances the sweetness and prevents the caramel from hardening.
21:24We need to keep stirring the cream and the caramel rigorously.
21:28And making it easier to fill their giant chocolate eclairs.
21:33Oh, how are the arms?
21:34Getting stronger by the minute.
21:36With every whisk.
21:42I just caramelled my Bible passage.
21:44It's like a big amoeba.
22:00He wasn't exaggerating when he said how big it was.
22:02No.
22:05Bit flat.
22:06I obviously got it wrong and made a gigantic one.
22:10I don't think it's right, but we can share it around, can't we?
22:15Ooh, it's sticky.
22:17Whipping the caramel cream filling is a delicate task.
22:21Here we go.
22:24It's whipping.
22:26The bakers need to be careful not to over-whip.
22:30Otherwise, the cream will split.
22:32Bakers, you have 15 minutes left.
22:38That eclairs better be huge by now.
22:41Okay.
22:45I've made my chocolate glaze.
22:47It's so chocolatey, it's going to give me a migraine.
22:49I've got caramel on my face.
22:51I've got chocolate glaze on the bench.
22:53This is what we call a good bake.
22:56Just wondering how I can disguise it.
22:59I'm going to use the centre bit only
23:01to make it look a bit more petite.
23:04I feel like I'm cutting open a baguette.
23:10It's not going good at all.
23:13So we're going to coat this with some chocolate glaze,
23:17which will make everything better.
23:19Oh, my goodness.
23:33The caramel split.
23:35Don't look at it.
23:36Don't look at it.
23:37Looks like I'll be last again.
23:39Ten minutes remaining, bakers.
23:41You haven't gotten an eclair in the world.
23:44All I've got a left to do is put my cocoa nibs on top.
23:49Let's get those cocoa nibs on the eclair.
23:52You probably only need like 500 to cover a surface space.
23:55All right.
23:56The nibs will save it.
23:57See, it looks better already.
23:58I see Brian is going for a bit of Salt Bay action.
24:06It's a disaster from beginning to end.
24:08Hopefully they have pity on me.
24:10Ten, nine, eight, seven, six, five, four, three, two, one.
24:21Step away from those giant eclairs.
24:23Well done, bakers.
24:25You did it.
24:26Oh, my God.
24:29Commiserate with me.
24:31Bakers, please heave your giant eclairs up
24:34and bring them to the table.
24:47Bakers, congratulations.
24:49These look like eclairs of epic proportions.
24:52Let's try the first one.
24:54All right, let's do it.
24:57Wow, look at this, Rachel.
24:59It's a monster.
25:01Got a nice crunch as I cut through that choux pastry,
25:03so that's indicating that it's been cooked really well.
25:11There's a slight issue with the salted caramel cream
25:14in that it's very bitter.
25:16However, the consistency is really good
25:18and the chocolate glaze is really shiny
25:21and it's been applied really well
25:23with no drips on the outside.
25:25The baker here has baked their choux pastry to perfection.
25:29It's really crisp, it's golden, it's not soggy.
25:32For me, the cream is lacking the lightness yours had,
25:36but otherwise, a really beautifully executed choux pastry.
25:40I've got another shiny glaze on this one.
25:46The pastry itself has a lovely golden colour.
25:55Pastry's been well cooked.
25:56You get a lovely crisp texture.
25:58The cream is definitely underwhipped
26:01because it's very dense.
26:02You haven't got that fluffiness yours has.
26:04It's good flavour in that caramel cream.
26:07It definitely hasn't been whipped enough.
26:09You need to aerate it and it makes it go thick
26:12and then you can pipe it really well.
26:15I can see that this particular eclair
26:17is not quite as big as my one.
26:20It's probably the right length,
26:21but it is a little bit thinner.
26:26The eclair has not been filled as generously as yours.
26:31It's just lacking that volume of the cream.
26:33Yeah, the reason the cream is not generous in the middle
26:36is the eclair's been piped too thin.
26:38There's not enough cavity in there
26:40to get as much cream as we wanted.
26:45The candied cocoa nibs on top look a bit like golden nuggets,
26:48maybe a little bit too stuck together,
26:50which will be hard for us to eat.
26:56I think the choux pastry needs to be dried out a little bit longer
26:59because it's a little bit chewy in places.
27:02I wanted that golden crispy outside,
27:05nice and hollow in the middle.
27:06I was missing the crunch with this choux pastry.
27:08It didn't have that kind of shattering bite.
27:11The cream is a little bit dense,
27:14just need to be aerated a bit more.
27:16That cream, unfortunately, can't get past it.
27:22The texture's just all wrong.
27:23It looks like it may have been overwhipped
27:25and it seems like our baker has used a knife
27:29to trim off some sort of edge of the choux pastry.
27:33It's unfortunate the cream is split here
27:40because there is a great caramel note to the cream.
27:45Really great size.
27:47That salted caramel cream really is filling the inside of that eclair.
27:52Got a nice crunch from the choux pastry there.
28:03Wow, that salted caramel cream.
28:06Oh, my goodness, I need to be doing Darren Eyes right now.
28:09LAUGHTER
28:09That is very similar to yours in terms of flavour
28:14and it's so light and airy.
28:15The choux pastry piped to the right size, right length.
28:20Baked really well, nice and crunchy, golden brown.
28:23Candied cocoa nibs have been done very well,
28:25but probably too many on top.
28:27Overall, a really impressive job.
28:29Well done.
28:30Last one.
28:34It is literally half the size of the previous one,
28:38so you're getting half the calories.
28:39Just by looking at this eclair,
28:48I knew the ratios would be off
28:49because it's simply not wide enough.
28:51You're not getting that generous amount of cream,
28:54so you're eating mainly pastry.
28:56The pastry, however, has a nice crisp and goldenness to it.
29:00The glaze on top's got a great flavour
29:02and it's been cooked correctly
29:03and you can tell that because it's got a nice shine.
29:06But unfortunately, the size of the eclair
29:08has let this one down.
29:11The judges will now rank the baker's version
29:14of Darren's giant chocolate eclair
29:16from last to first.
29:18In seventh place,
29:21who's was this?
29:24Tatiana.
29:25I know.
29:26You know what I'm going to say.
29:27Absolutely.
29:28That split cream, there's no way around it.
29:30Once it's gone too far, it's gone.
29:31It's gone too far.
29:32It's gone.
29:32And I'm so sorry for you that that's happened.
29:35In sixth position,
29:36who's this?
29:39Vanessa.
29:40The ratios were off
29:42because the piping wasn't there.
29:44In fifth place,
29:46Anaban.
29:47In fourth,
29:48Brian.
29:49In third,
29:50Jess.
29:51In second place,
29:52who's this?
29:56Aisha.
29:57It was a beautiful glaze
29:59and a lovely golden pastry.
30:01Of course,
30:02that means in first place,
30:04we have this one.
30:05Well done, Beth.
30:06Well done, Beth.
30:08APPLAUSE
30:08Beth, absolutely amazing.
30:13Fantastic size,
30:14really great cream inside.
30:16You nailed all of the components.
30:17Well done.
30:18Awesome job.
30:19I'm so thrilled.
30:21Here's a boost for me today.
30:22I'm going to try and bring that energy
30:23into the shed tomorrow
30:24when we're here for showstoppers.
30:26I'm at the bottom.
30:27Still will die for me.
30:29I'm aware of that.
30:30The glaze look good, though.
30:32Yes.
30:33Good morning, bakers.
30:48It is time for the biggest build
30:51in the history of the great Australian Bake Off.
30:54Maybe even the world.
30:56World, world, world.
30:57The judges would like you to create Bake Off Biscuit City.
31:03If you can make it there,
31:04you can make it anywhere.
31:07Each of you will be given the footprint
31:09of a city block
31:10on which you will build a cityscape made of biscuit.
31:13You can use any type of biscuit you like,
31:15but it must be delicious and beautifully decorated.
31:19At the end of the bake,
31:20each of the blocks will be joined together
31:21to create the first-ever Bake Off City.
31:25Will your city rise like a souffle
31:27or fall like my souffle?
31:33Judges, any tips?
31:35Focus on building a strong foundation.
31:37Using stiffer doughs can prevent collapse.
31:40I'm looking for practical design
31:42executed with flair
31:44in Australia's newest town.
31:47Bakers, you have five hours
31:48to make your show-stopping biscuit city.
31:50On your marks...
31:52Get set.
31:53Bake!
31:57OK.
31:58Getting all my spices ready.
32:00Let's do this.
32:03Let's...let's build.
32:06Let's boogie.
32:10I'm so excited to be able to participate
32:13in the biggest Bake Off challenge.
32:15It's going to look amazing.
32:16It's going to test those structural technical skills
32:21as bakers.
32:22In order to make a good biscuit city,
32:24we need a very strong dough for it.
32:26I decided to use gingerbread
32:27because it's a very strong biscuit.
32:30I really like this beater.
32:31On slow, it just mixes it nicely
32:33without any other troubles.
32:36Hello.
32:37Hi, Jess.
32:37Hey.
32:37I spot something
32:39which looks a bit like gingerbread
32:41with some cocoa powder.
32:42Absolutely.
32:43I'm making a chocolate
32:43spiced gingerbread today.
32:46Gingerbread's good for structure.
32:48Yes.
32:48What are you building today?
32:49Today I'll be making a town hall.
32:52Jess's town hall
32:53will be built
32:54out of a spiced chocolate gingerbread
32:56with gelatin windows
32:57and will host a visit
32:59from a beloved community member.
33:01And we're going to have a town cow.
33:03A cow?
33:04Yep.
33:04Right.
33:04I mean, who doesn't want a cow
33:06in the city?
33:07Right?
33:07They're a bit smelly
33:08but they're fun.
33:09It sounds great, Jess.
33:10You've really got
33:11a real menagerie brewing.
33:12I mean, a town hall has a cow
33:14and of course inside it has a mare.
33:16Yeah.
33:22What a mammoth challenge
33:24this one is.
33:25The biscuit I'm using today
33:26is a sugar biscuit.
33:28So I'm dyeing my dough
33:29it's going to be pink.
33:30So I'm trying to be
33:31tiny bit smarter
33:32in the sense that
33:33when it comes to
33:33structurally doing my building
33:35I can just focus
33:36on the structure
33:36more so than the decoration
33:38at that point.
33:39It's definitely a workout.
33:43Vanessa is hoping
33:44her Cuban themed building
33:45will stand tall
33:46with a chocolate
33:47and orange sugar cookie
33:48on a bed
33:49of roasted coconut.
33:51Most people are doing
33:52gingerbread
33:52because of the strength
33:53and you're doing
33:54a sugar cookie.
33:56Sugar cookie
33:57is more delicate
33:58than gingerbread.
33:59Will this be strong enough?
34:00Yes.
34:01Is it going to stand tall?
34:02So with my architecture
34:03of my building
34:04I've got a few
34:06less archways
34:07to give the biscuit
34:08a little bit more stability
34:09and I've got bigger windows
34:11instead of multiple
34:12smaller windows
34:13also for the structural
34:14integrity.
34:15So hopefully
34:16it does stand tall.
34:17Fantastic.
34:18It's going to taste
34:18really great.
34:23So much rolling today.
34:25Oh my goodness.
34:26Today my inspiration
34:30is from my first job
34:32working in an old building
34:34in the city
34:35at Christmastime.
34:38Brian's department store
34:39will feature a spiced
34:40chai gingerbread biscuit
34:41and rows of
34:42isomalt glass windows.
34:44You've got some stencils
34:46there for your building.
34:47Yes sir.
34:48Wow that's smart mate.
34:49Yeah.
34:49That's a lot of windows.
34:51It is.
34:51Well look I love the sound
34:53of the spices
34:53in your gingerbread.
34:54I would say
34:55you have got a lot of windows
34:56so just beware of the structure
34:58so it stands up.
35:04Hello bakers.
35:05Just a friendly reminder
35:06you are one hour
35:07into the bake.
35:08You have four hours left.
35:11So I am making
35:12a building inspired
35:14by several architecture
35:15of Gaudi in Barcelona.
35:17I'm cutting the roof now.
35:18So the door should be very steady
35:19because it's a big house
35:20it has to hold its weight
35:22against the gravity.
35:23So my door is looking
35:24pretty good for that
35:24I think.
35:27Anjanban's Gaudi inspired
35:29building will be made
35:30of gingerbread
35:30and flavoured with
35:32cayenne pepper
35:32and Davidson plum.
35:35How did you feel
35:35when you first heard
35:36you had to make
35:37Biscuit City?
35:39Maybe quitting?
35:40You know.
35:44That was so much work.
35:46I think just the
35:47sheer number of pieces
35:48that I have to make
35:49is what's just a tad
35:50overwhelming at the moment.
35:51I'm feeling the same thing.
35:53Pop that in.
35:58One.
36:00Two.
36:02Three.
36:03Just working on
36:03one of the four batches
36:05of cookies that I'm making
36:06because it's a big building.
36:08But we only got five hours
36:10so I'm getting ready
36:11to just literally rotate
36:13cookies in and out of
36:14fridges and ovens.
36:15Aisha will turn up
36:18the heat in her
36:19burning building
36:20with a cayenne pepper
36:21Dutch cookie house
36:22and gingerbread fire truck.
36:25I've gone and added in
36:26a bit of pepper in there
36:27to make it a bit
36:28hot and spicy
36:29to replicate
36:29a building that would
36:31be hot if it was
36:32on fire.
36:34Perfect gingerbread.
36:35It's got the right
36:35balance of spices
36:37and you're adding
36:37your own twist today
36:38so hopefully you can
36:40get that balance right.
36:41Fingers crossed.
36:42Bakers, you are halfway.
36:49By now you should have
36:49the Central Biscuit
36:50District done at least.
36:52We got this guys.
36:55We can do it.
36:57Soft spot.
36:58No left to do.
37:00Man, I got so many
37:01panels to do
37:02and then later on
37:03we got the judging panel.
37:04Just like so many panels.
37:06It's a never ending.
37:12I'm very passionate
37:13about my faith.
37:14I'm making a church today
37:16and a community garden
37:17with soil made of
37:19a brookie.
37:20Brownie cookie.
37:23Beth's raspberry
37:24and chocolate brookie garden
37:26will feature
37:27lemon fruit trees
37:28alongside her chocolate
37:29and peppermint biscuit church.
37:31So I'm just creating
37:33the stained glass effect
37:34on my rice paper windows.
37:36I'm going to have lights
37:37inside the church
37:38that will light up
37:39these windows
37:39and just make it look
37:40like a beautiful
37:41dim night.
37:43With this part of the city
37:44I'm hoping to bring
37:45some heart and soul.
37:49For my windows
37:50I am putting
37:52gelatin sheets
37:53behind my windows
37:54because it gives
37:55that glass-like effect
37:56and it should give
37:56a nice sort of detail
37:58when the light goes
37:59in it at the end.
38:00There's a window.
38:02I'm happy with how
38:03my biscuits are cooked.
38:04Buildings are quite
38:06unique in Cuba
38:07so not only are they
38:08colourful but
38:09they're quite rusty.
38:10Perfect for a biscuit city
38:12and now I'm going to
38:13start to build.
38:14Wish me luck.
38:16Now we're going to do
38:17the scary part
38:18which is
38:18hook this monster together.
38:22One thing you don't
38:23want to be
38:23is a side piece
38:24but unfortunately
38:24in this construction
38:27there is one.
38:28Many in fact.
38:31It's time to start
38:32putting the church together.
38:33We want to give it
38:34time to dry
38:34before we put the roof on.
38:36Alright,
38:36I'm just going to let that
38:37dry for a little while.
38:39How will I stick this?
38:40This is beyond
38:41the wood.
38:42I think I made a little
38:43too giant of a house.
38:44I'm up to
38:45assembling all my pieces.
38:47I'm melting some
38:48isomalt
38:49so I can stick them together.
38:50Tatiana's vintage apartment block
38:54will be constructed
38:55from ginger nut biscuit
38:57infused with pepper berry
38:58set against a lemon
39:00myrtle biscuit garden.
39:02If this goes wrong
39:03I'm going home to Oreo.
39:07Yes!
39:08That will work.
39:09Just want that to set now.
39:10Bakers, Rome wasn't built
39:17in a day
39:18but life isn't fair.
39:1945 minutes to go
39:21on your biscuit cities.
39:22Eek.
39:23Oh man.
39:26Okay.
39:28It's all out.
39:28Ah.
39:30Oh.
39:31I don't know if I'm going to have
39:32enough for my final panel.
39:33Dammit.
39:34I just wish
39:35I would stop shaking.
39:37Can I do the real estate
39:39video for it?
39:39Yeah, please.
39:40Okay.
39:40Welcome to Tatiana's apartments.
39:43Inside you're looking
39:44at a three bedroom apartment
39:45open plan living
39:46particularly suitable
39:48for those who enjoy biscuits.
39:49Terrifying for those
39:50who don't.
39:51Come on.
39:52Let's go inside.
39:55This town hall's been
39:56standing for years
39:57and years and years.
39:57It's aged
39:58and it's still
39:59standing tall.
40:02Gee, the brickies
40:02are doing a garbage
40:03job on this place.
40:06Inside of my building
40:07I'm going to do
40:07little triangles of biscuit
40:09to just keep
40:10the structure
40:10nice and sound.
40:17That is not
40:18strong enough.
40:20It's going to come down.
40:23I'm going to hear it cracking.
40:24It's not going to stay up.
40:27I've got no choice.
40:29There's nothing I can do.
40:30It's not strong enough
40:31to hold.
40:32I haven't got a strut
40:32big enough to hold it.
40:3430 minutes remaining.
40:35Bakers.
40:37Okay.
40:38Come on brain.
40:40Motor.
40:41Motor, motor, motor.
40:42Okay so my building's up.
40:44My fire engine's there.
40:45I've got the fire
40:46and I've got a little ladder
40:48for the fire
40:49and I have wheels
40:51that move on my fire engine
40:52which was a fun
40:53wheel bonus.
40:53I am about to start
40:56putting the tiles
40:56onto my roof
40:57with the fondant tiles.
41:00I'm not much of a
41:01tiler normally.
41:01You can't have a town
41:02without a town hall
41:03and you can't have a town hall
41:04without a town cap.
41:08My block will bring
41:09a lot of prettiness.
41:11It has a lot of colours.
41:13It will bring colours.
41:13It will bring architecture.
41:14It will bring art
41:15to the neighbourhood.
41:17My block of the city
41:18is going to be
41:18this stop,
41:19chill out,
41:20have a salsa dance,
41:21a pina colada vibe.
41:23It's party time
41:24on my block
41:25that's for sure.
41:26That's called
41:27the Art Deco Lacework.
41:29It's the old part
41:30of the city
41:30from the 1920s
41:32and it's where
41:33all the trendy people go.
41:34That's where they aim
41:35to live.
41:36Yeah, I'll be there,
41:37you know,
41:37on weekends.
41:38Five minutes to go,
41:40bakers.
41:41Final five minutes.
41:43It's all about
41:43curbside appeal.
41:45What else can go wrong?
41:48Trees.
41:51Nothing but panic.
41:53There's a lot of lettuce
41:53in our community garden.
41:57Alright, let's put
41:58these lights in.
42:00Does that look really bad?
42:01I'm not a light person.
42:03Oh, it's going to look
42:04really messy.
42:05Ten,
42:06nine,
42:07eight,
42:08seven,
42:09six,
42:10five,
42:11four,
42:12three,
42:13two,
42:14one.
42:15Step away from your
42:16bakes.
42:17Well done!
42:18Brian.
42:18Haven't got a roof.
42:20It's okay.
42:20It looks amazing.
42:22Please bring your
42:23showstopper to the table.
42:28It's going to look
42:28so cool.
42:29Oh my God,
42:30it's so exciting.
42:34It looks beautiful.
42:38We did that,
42:39guys!
42:40We did that!
42:43Don't jump,
42:44don't jump.
42:45Don't jump.
42:46Don't jump.
42:46Don't jump.
42:47Don't jump.
42:48Don't jump.
42:48Don't jump.
42:49Don't jump.
42:50Don't jump.
42:59Bakers, congratulations on finishing your showstopping Biscuit City.
43:03Just before we go on with the judging we do just have to install the latest
43:12residents of Biscuit City. Biscuit Rachel and look. Biscuit Darren. Starting their new life.
43:21Beth, your church with community garden is just packed full of joyful colour and detail.
43:34I've noticed on the side there you've got the stained-glass window with the rice
43:38paper coloured in. Just looking over, I feel like a Biscuit God looking down.
43:43Timber! It'll grow back.
43:46Beth, excellent gingerbread. Really great flavour. I love the texture of it. It's not
43:56too crunchy but it's still standing tall. I love lemon biscuits. For me there wasn't
44:02enough lemon in there. However, that raspberry flavour in the brookie is explosive. It literally
44:09lights up your mouth with that tang and also the texture is really dense and fudgy.
44:14I've been waiting to do this. Right, here comes Rachel. Dancing down the street.
44:21Dance, dance, dance, dance, dance. Oh look.
44:23On to the next. Brilliant.
44:26Brian, you can definitely see the stencil work in your gingerbread because everything is cut
44:33so neatly. The windows, the sides. It's unfortunate some of the gluing is a little bit messy.
44:41I hope it doesn't snow because there's no roof. I had to make the call to pull the roof off.
44:46It just was starting to bow too much so off it went. I just think you could have done a little bit
44:53more in terms of decoration on the front. The biscuit is a little bit on the soft side
45:04and I can tell why your roof probably didn't work. So maybe it was a case of not baking it far enough
45:10or drying it out in the oven. For me, when I think chai, I also think black tea. So I was missing that flavour
45:19in the spice mix because it was very subtle in flavour.
45:23Tatiana, I love all the details. You know, the white picket fence, the crazy paving, the grass, the tree, all the windows.
45:34Can I move in? Absolutely.
45:36I'll have the top floor, is that okay? The whole floor's yours.
45:43That ginger really comes through. Also has like a caramel note to it.
45:47I think you could have been a bit bolder with the pepper berry.
45:50I know what Rachel meant about the pepper berry. I think if you'd have blitzed it up finer,
45:55you would have got that flavour all the way through there.
45:57But because you've got these big bits in there, you only get a blast of pepper berry when you bite one of those.
46:03Really well baked though. It's got a really nice crunch to it.
46:06And I love the fact that you've done two biscuits and they're both complementary.
46:15What an impressive display.
46:17Different colour to all the others as well because you've got that cocoa in there.
46:24There's one thing we love more than gingerbread. It's chocolate gingerbread.
46:28Richer flavour. Had a really great crunch to it. Well baked. Not too thick. Loved it.
46:33Beautifully spiced gingerbread. Could work a little bit more on the construction. It's a bit messy.
46:40But I love the whole story here. Thank you.
46:46Have a look at this. Gaudi inspired masterpiece.
46:49The colour and the pattern on your building is fabulous.
46:53It's really smart the way you framed it with the white royal icing.
46:57Anaban, that cayenne pepper is sensational. It really is so warming.
47:07I love the fact that you do things a little bit different.
47:10The Davison plum and the cayenne pepper are really unique, but they work really well together.
47:15Not getting much of the Davison plum. That's probably because the chilli is like the dominating flavour there.
47:21But I love the texture of your biscuit. It really has a crunch and then it crumbles in your mouth.
47:28I think it's wonderful. You've added the fire engine at the front. And you've got the little flames coming out there.
47:37The fire engine also does move. Just like you can drive. Yes, you can actually drive the fire engine.
47:43Okay.
47:44Nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii no, nii.
47:47Get out of the way. Beep, beep, beep, beep, beep.
47:49Oh no.
47:51This is amazing. Look, the wheels even go round.
47:54Brilliant.
47:58Ginger flavour is really pleasant. It's very warming. It's gentle. And what's really interesting
48:08for me is when you try the Dutch spiced cayenne pepper, it's like I'm a fire starter, literally
48:16on fire with that cayenne pepper. It's like, yeah, you can taste the flames with that.
48:21Good texture in your biscuit. The cayenne one is crunchier than the gingerbread. I love
48:26the flavour of the cayenne one more than the other one. Once I tried some of that, I couldn't
48:30taste anything else because it nearly blew my mind with all of that cayenne. I love it
48:35a little bit spicy. Well done, Aisha. Vanessa, out of all the buildings we've got here today,
48:44you're the one who's put that old world texture on the outside of your biscuit.
48:49Hey, what's up?
48:52Pina coladas for all of us? Come on if I do.
49:05You took a risk doing a sugar cookie because that's a more delicate biscuit. Everybody else
49:10did gingerbread. The fact that you did a sugar cookie and your structure is standing so straight
49:16and secure is no easy feat. And the chocolate and orange is really delicious.
49:22You were going for texture and that's fantastic. It really does make your building stand out.
49:26But there are quite a few holes so you could have been a little bit neater with your biscuit.
49:33Little and largely, it has been so much fun. I wasn't ready for it, but now it's over. I'm sad it's gone.
49:49We had beautiful, diminutive bakes in the signature. We had that monstrous eclair in the technical.
49:58And what have we just seen for Showstopper? Something I don't think I'm ever going to forget.
50:04Who has done well this week? Beth had that fabulous church in a Showstopper.
50:09The community garden with the lettuces on top and that brookie was really dense, really fudgy and absolutely delicious.
50:17Then there's Anaban. What a fantastic Showstopper that was. Architecture and design on show.
50:26Is there anyone who we're worried about this week? Ryan, I mean, he's so ambitious with his bakes.
50:33I was surprised there wasn't more detail with his Showstopper. The front of his building was very plain.
50:39And Vanessa's Showstopper, there were quite a few joins there. It needed to be done a little bit neater.
50:46Who is potentially Starbaker? Worded it a bit different so you'd have to give a few clues.
50:52Oh, I see what you're trying. You're trying to check us out there, Natalie.
50:56We're still not going to give it away, but there's definitely a couple of names in the hat.
51:05It is my absolute pleasure to announce this week's Starbaker.
51:10This person's positive energy brings a wave of warmth to the shed every day.
51:17This week's Starbaker is...
51:20Beth!
51:22Bye!
51:23You got them!
51:25Aw, did I tell you? Did I tell you?
51:27Sadly, that means I have to share who will be going home tonight.
51:34Week after week, this baker has pushed themselves and shown the determination
51:38and ambition that have defined them as a baker.
51:41Which is why we are so sad to say goodbye to...
51:45Bryan.
51:46Brian.
51:49It's all good. It's all good.
51:51Oh, yeah, group hug. Give us a big group hug.
51:54Had a great time.
51:55Every baker that's left deserve to be in the top three.
51:59They are all so good, so passionate.
52:01It helped reinvigorate my love of baking.
52:05Thanks, mate.
52:07We're getting to that stage of the competition now
52:09where the standard is so high
52:11that the smallest things can send you home.
52:14Brian really has grown in the shed,
52:16and he absolutely loves to bake,
52:18but unfortunately today,
52:20his biscuit city wasn't quite up to scratch.
52:24It's going to be so sad to see him go.
52:26Let's give it up for this week's star baker, Beth!
52:32Beth is such a worthy star baker.
52:34She is so warm and joyful,
52:36and you can taste that in every single one of her bakes.
52:39I saw that today with that marvellous church
52:42also packed full of such delicious flavour.
52:49It's actually just blowing my mind.
52:51I've watched Bake Off for years.
52:53I've been in awe of these bakers,
52:55and I'm one of them, and I'm doing OK.
52:59I love them.
53:01I love them.
53:02Well done.
53:05Thank you, guys.
53:08'
Be the first to comment
Add your comment