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