The Great British Bake Off - S15 Ep01 - Cake Week - Full hd - video Dailymotion

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Transcript

00:00:00Captions by GetTranscribed.com

00:00:30Ah, another delicious day in Bake Off land.

00:00:36Hi, Barbie Allison.

00:00:38Hi, Barbie Noel.

00:00:40Wait a minute.

00:00:42I thought I was supposed to be Barbie.

00:00:44No, we talked about this.

00:00:46I'm Barbie.

00:00:46No, we said it's the person with the best legs is Barbie.

00:00:50Exactly.

00:00:51Check out my chicken drummers.

00:00:52They're supreme.

00:00:53There's only one way to settle this.

00:00:55You're right.

00:00:56Can!

00:01:00Oh, not this again.

00:01:01You're really great at judging.

00:01:03Who's the best Barbie?

00:01:05I'll tell you who the best Barbie is.

00:01:07And it's neither of you two.

00:01:08Oh!

00:01:10Ah, another delicious day in Bake Off land.

00:01:14He's into weird Barbie.

00:01:17Welcome to the Great British Bake Off.

00:01:25There's a tent right over there.

00:01:28And it's very scary.

00:01:30I don't know how I got here.

00:01:33Like, what am I doing?

00:01:36The last time I felt this nervous, either before my A-level results, or when I was in the queue

00:01:41to get tickets for the Taylor Swift concert.

00:01:44They applied in their thousands.

00:01:47When I came first in England, this show was the first thing I ever saw.

00:01:51My husband said, you should go there.

00:01:53He doesn't like my baking, but never mind.

00:01:55Just 12 of Britain's best amateur bakers have made it to the tent.

00:01:59This is an absolute dream.

00:02:01My mum told me not to cry.

00:02:03I cried three times yesterday, so...

00:02:05Over the next 10 weeks, they'll face 30 brand new challenges.

00:02:10Food is my love language.

00:02:12If I can make people happy, it's always with feeding them.

00:02:16I'm comfort eating.

00:02:19She actually bit me.

00:02:21Every inch of their baking skill will be scrutinised.

00:02:24The jam, it's too sticky.

00:02:25What makes you say that?

00:02:26Under the ever-watchful eyes of Prue Leaf...

00:02:30One of the most interesting things I've ever eaten.

00:02:33And delicious.

00:02:34And poor Hollywood.

00:02:35They might be a little bit more brutal.

00:02:37Paul don't like one of my bakes, so I'm going to jack up his car, take off his wheels,

00:02:41make a few quid.

00:02:42Happy days.

00:02:43Each week, the cream of the crop...

00:02:45That's unbelievable.

00:02:47...will be crowned star baker.

00:02:49Lovely jubbly.

00:02:50Those that falter...

00:02:51I'm sorry.

00:02:54...will leave the tent.

00:02:56And you know the old adage, you know, it doesn't matter if you win or lose, as long as you win.

00:03:00But who will win?

00:03:02The great British baker.

00:03:04One wrong move and it's over.

00:03:06Got a brief.

00:03:08Carnage!

00:03:09Are you serious?

00:03:10I've got nothing made.

00:03:11There's nothing here to show.

00:03:13What?

00:03:14She's going to get rid of me, I can see it.

00:03:16No, I can't choose, but I do love him.

00:03:19Oh my God, this is the worst day of my life.

00:03:21It's cake week.

00:03:45And after three challenges, one of our new batch of bakers will be crowned star baker,

00:03:51while one will have to leave the tent.

00:03:54Welcome, new bakers, for your first ever challenge.

00:03:58Now, Noel and I have been up all night putting this tent up, scrubbing out the ovens.

00:04:03It's been tough, hasn't it, bub?

00:04:04Yeah, getting Paul and Prue out of the wooden boxes that they're in when they're hibernating.

00:04:10So, for your first ever challenge, the judges would like you to bake an elevated version of your signature loaf cake.

00:04:19And when we say elevated, you can't just pop it on a top shelf.

00:04:22You have two hours.

00:04:24On your marks.

00:04:26Get set.

00:04:27Bake!

00:04:27Baking in the tent is just mad.

00:04:37Like, what is happening?

00:04:38I'm a bit nervous and shaky.

00:04:39I still feel like it's not real, like we're not on a real bake-off, it's just like a fake version.

00:04:44Oh no.

00:04:46What am I in for?

00:04:47The baker's first ever challenge is a loaf cake.

00:04:51And a loaf cake just means a cake that's in a shape of a loaf.

00:04:54It's all about the sponge, it's about the texture, and it's about the flavour.

00:04:57It's like the baking holy trinity.

00:04:59To really impress me, they need to have something that's surprised.

00:05:03They could put two kinds of sponge together so it looks marbled, or they could bury something interesting inside.

00:05:09Time management is critical.

00:05:11You don't want to put decoration on top of a warm cake.

00:05:14It'll literally just melt and slide off.

00:05:16It's going to be tricky.

00:05:18Good morning.

00:05:19Good morning, Ilyin.

00:05:20Good morning.

00:05:21So, are you happy in this tent?

00:05:24I'm very happy in this tent, because I don't have my kids here.

00:05:27So, tell us about your loaf cake.

00:05:29This is a cinnamon roll loaf cake.

00:05:32My younger sister loves a cinnamon roll.

00:05:36One of eight siblings, midwife Ilyin, lives in Norfolk with husband Umar, and their two children, Issan and Talha.

00:05:44Good job!

00:05:45She'll add a crunchy cinnamon pecan base to her generously cinnamon-swirled sponge, which she'll bake in a special tin.

00:05:52Any troubles with it sticking?

00:05:57What can you do to stop it sticking?

00:05:59I'm not going to say that, am I?

00:06:00That's not really very fair, is it?

00:06:02I think you're setting the bar for our friendship here.

00:06:07Jill's cake is also dedicated to a sibling with a sweet tooth.

00:06:11I'm making a chocolate orange loaf cake.

00:06:14This is for my sister, Fee.

00:06:16She bullied me into applying, so it's all her fault that I'm here.

00:06:20Marketing manager Jill lives in Lancashire, close to mum and bowl's partner, Jean.

00:06:25Oh, okay, show off.

00:06:29She'll cover a chocolate and orange marbled sponge with chocolate and orange buttercream and candied orange slices.

00:06:35Jill, it sounds absolutely delicious.

00:06:37I mean, first of all, you're starting with two of the best flavours in the world.

00:06:40So, I don't think you can mess it up.

00:06:43Don't say that.

00:06:44There's a myriad of ways we can mess things.

00:06:48That's all gone wrong now, hasn't it?

00:06:50When it comes to the tried and tested...

00:06:52You can't beat the classics.

00:06:53...John's joining the party.

00:06:55I'm doing a cherry and chocolate cake today.

00:06:57This is cherry paste to really get the cherry flavour in the cake.

00:07:01So, I just hope for the best and just keep putting it in.

00:07:03West Midlands born and bred NHS manager John likes to let his hair down with a cheeky margarita or two.

00:07:09Now, this is where we get tequila all over the place.

00:07:13Inspired by a family holiday to the Bavarian Alps,

00:07:17John will top his Black Forest loaf cake with dark chocolate ganache and cherry macarons.

00:07:21My little West Midlands bunny.

00:07:24Hi, Pam. You OK?

00:07:24Hello, Pam. How are you?

00:07:26I am good.

00:07:27That's what you're doing. What's going on?

00:07:28So, this is my chocolate and cherry cake.

00:07:30What do people say when they eat this?

00:07:32Not a lot because they're too busy eating it.

00:07:33Seriously?

00:07:34Yeah.

00:07:34If not, they'll just stick the teeth together and they can't say anything anyway.

00:07:37Can't speak.

00:07:39Oh, hello.

00:07:40And he's gone for a classic too.

00:07:42So, this is my lemon drizzle.

00:07:44And his traditional British tea-time treat is soaked in nostalgia.

00:07:48I used to always bake with my mum.

00:07:50And then when I left home, this was the first bake that I learned to make.

00:07:55And it's been a firm family favourite, really.

00:07:57Mechanic Andy lives in Essex with partner Nikki, their daughter Maisie and dog Arthur.

00:08:02Arthur.

00:08:03And while family life is busy, he always finds time to grab a bite with mum Sheila.

00:08:07Good cockney grub.

00:08:09Good health.

00:08:09Ah, baby.

00:08:10Inspired by Sheila's prize garden, Andy will pipe lemon buttercream flowers on top of his loaf cake,

00:08:16which she'll wrap in a white chocolate collar.

00:08:18Hello.

00:08:19Hello.

00:08:19How are we doing?

00:08:20The pencils sort of come out a bit like a sort of snail's antenna.

00:08:23I was pleased to see you.

00:08:24Is that what's happening?

00:08:25I was going to wear a pink hat.

00:08:27They said no.

00:08:27My missus said you're going to go on here looking like Timmy Mellie.

00:08:32Do you ever thought for dressing like a 12-year-old?

00:08:36Andy's isn't the only lemon loaf cake in the tent.

00:08:39Oh.

00:08:40But Mike's breaking with tradition.

00:08:42So instead of lemon and poppy seed, I'm going with lemon and linseed, which are from our farm.

00:08:47The eggs are all from the farm.

00:08:48Everything, well, not everything.

00:08:49The lemons, I didn't grow them in Wiltshire.

00:08:51Fourth generation farmer Mike lives with partner Matt and their Whippet Todd.

00:08:56Good boy.

00:08:59Soaked in lemon and lime syrup and covered in lemon buttercream, Mike will marble his loaf cake yellow and purple.

00:09:05Purple for the flowers of the linseed and then yellow for the lemon.

00:09:09Is this giving you a panic attack, Paul? How messy is this?

00:09:13It'll be clean when it's over, but you're judging us on our bake and not on our...

00:09:18No, no, no. This is all part past of it.

00:09:19Can you tell me that now?

00:09:22Good luck, Mike.

00:09:23That was great.

00:09:25While the judges might not demand a tidy bench, they will expect a beautifully light, fluffy sponge.

00:09:32It's quite soft cake.

00:09:34I have practised a lot.

00:09:36Best to be precise for Paul and Prue.

00:09:38I'm not actually going to measure this. I'm just going to go for it.

00:09:41Let's just hope for the best.

00:09:42Let's just shove it all in.

00:09:43I don't measure anything.

00:09:45That's how, like, my grandmother told me to cook, though. My no and I.

00:09:48Georgie's a paediatric nurse who lives in the Welsh countryside with her husband, their three children, Blake, Aidan and Imogen, and Fanny, her prized head.

00:09:56Fanny! Fanny! Fanny! Fanny, submit.

00:10:01Georgie will top her cake with salted caramel macarons and chocolate and vanilla ganache to elevate a cake inspired by her Italian grandmother.

00:10:09Her cake, we call it a Nonna cake, and it's just the best cake ever.

00:10:13Ugh!

00:10:14But she's forgotten one of Nonna's key ingredients.

00:10:17I'm missing the f***ing sunflower oil.

00:10:20I thought it was dry.

00:10:21Let's just add it in now.

00:10:23I'm sure it'll be fine.

00:10:25Not only must the baker's sponge be delicious to eat...

00:10:29It's stripey time.

00:10:30...but look beautiful, too.

00:10:32When you cut into the cake, you should be able to see stripes.

00:10:34That's the plan.

00:10:35I'm marmaling cinnamon cream in my very well-oiled tin.

00:10:40And while some add a surprise swirl inside their loaves...

00:10:43It's about mixing the batters without mixing them too much.

00:10:47I've done that in the past, and then it's just mixed all together.

00:10:50Samaya plans to hide an entire dessert.

00:10:54My loaf cake is inspired by a carrot cake, but using halwa, which is like a South Asian dessert.

00:11:01My mum taught me how to make it.

00:11:03Our youngest baker, 18-year-old dentistry student Samaya, lives in Lancashire with mum, Samson, and pet doc, Pato.

00:11:11He's had enough.

00:11:13She'll balance her sweet carrot halwa centre with cream cheese icing, a combination approved by mum.

00:11:21She's tested this recipe.

00:11:23She likes it.

00:11:24I thought it was too sweet, but I'll take her word.

00:11:26Geoff's cake features a secret centre too.

00:11:29This is the hidden bit in the middle of the star.

00:11:31It's a tribute to my wife. She's a golden light in the family.

00:11:35Retired university lecturer Geoff grew up in the Bronx.

00:11:39Married for over 40 years, he and English wife Catherine live in Yorkshire with dog Josie.

00:11:45Celebrating his wife's favourite flavours, Geoff's raspberry style will be hidden inside a zesty lemon and almond sponge.

00:11:52My family love anyone from America.

00:11:54Oh, right.

00:11:55Unfortunately, I start talking in an American accent.

00:11:58How you doing?

00:11:59How you doing?

00:12:00How you doing?

00:12:01As long as you're calling me trying a Birmingham accent.

00:12:04Yeah, go for it.

00:12:05All right, Babs.

00:12:06All right, Babs.

00:12:06Little cake, Godspeed.

00:12:11The loaf cake's deep sponge requires a long time in the oven.

00:12:14I'm going to bake it for 45 minutes and then check.

00:12:18It's a long bake, 55 minutes.

00:12:20Oh, no, I've gone all the way up now.

00:12:22Look, crying out in the head.

00:12:24No, stop.

00:12:25But every minute spent baking is one less to cool and decorate.

00:12:28It's the cooling to put the icing on so it doesn't all just slide off.

00:12:34That's the toughest part of this.

00:12:35It should be about 50 minutes to one hour, so I hope I'm just going to manage it.

00:12:40If it's gone wrong, that's special Slovakian love.

00:12:43Care assistant Nelly moved to the UK from Slovakia 19 years ago.

00:12:47She lives in Dorset with her husband, Chan, and their two boys, Samir and Adris.

00:12:52Oh, big one.

00:12:53Her family favourite, Nelly will pipe pineapple jam and coconut ganache inside her coconut sponge.

00:13:00Is this your book?

00:13:02Well, nothing in there, to be quite honest.

00:13:04Today, I went into the Bake Off tent and I saw Noel.

00:13:07I loved him with all my heart.

00:13:08Did you write this?

00:13:09You are the top.

00:13:11I'm the top.

00:13:11Number one.

00:13:12Do you respect me the most?

00:13:13No, I love you the most.

00:13:14I love your humour.

00:13:15And half of the humour I don't understand.

00:13:18Me neither.

00:13:18Perfect couple we are, you see?

00:13:20I've got a good feeling about you.

00:13:22You're going to win.

00:13:23Oh, that didn't work.

00:13:26Dylan's hoping tropical flavours are a hit with the judges too.

00:13:30I'm making a sticky mango rice loaf cake.

00:13:32I went to Thailand last year and sticky mango rice was like one of my favourite things.

00:13:37Dylan lives with his parents in Buckinghamshire.

00:13:39A keen skateboarder, he's a bit rusty after his gap year travelling around South East Asia.

00:13:46He's recreating his favourite Thai dessert with a mango compote filled coconut sponge.

00:13:51But with his cake already in the oven...

00:13:56Whoa, that's not good.

00:13:58Dylan's discovered a problem.

00:14:00I bugged up the cake a bit.

00:14:02I didn't add the coconut yoghurt at the beginning, so slightly worried that might have done something.

00:14:07Bakers, you have half an hour...

00:14:11No, sorry.

00:14:12I don't know what you've got.

00:14:14Anxiety now.

00:14:17How long have we got here?

00:14:18You are halfway through.

00:14:21I know.

00:14:22Like stormtrooper gloves on.

00:14:24The bakers must now walk the delicate tightrope between time and temperature.

00:14:28That's fantastic.

00:14:29Wallop.

00:14:29The quicker they can start cooling their cakes...

00:14:32It looks a bit different than usual, but we'll see.

00:14:36..the better their chances of avoiding a melting mess when they decorate.

00:14:40Not quite.

00:14:41That's not done.

00:14:41I can tell that from there.

00:14:42Back in the oven.

00:14:44My baby.

00:14:46But the bakers can't relax.

00:14:48Come on.

00:14:49Hurry up.

00:14:50To produce perfect toppings and decorations, every minute counts.

00:14:54I'm just making candied oranges.

00:14:56Hopefully this should stand up nice and proud on my cake.

00:14:59These are macarons.

00:15:00Georgie Sue macarons as well.

00:15:02So, it's a battle of the macarons.

00:15:04They're so temperamental.

00:15:06They've only gone wrong a couple of times, so hopefully today they won't go wrong.

00:15:10This is apple miso fudge.

00:15:12I love using miso in all my, like, cooking and stuff.

00:15:15So there's miso in the batter as well.

00:15:16It's like a proper miso overlap.

00:15:18Fashion designer Christiane left the Netherlands for London seven years ago,

00:15:22where he wooed partner Nick with the help of his mum's famous apple pie.

00:15:26Cake, move there.

00:15:27Oh, yeah, look.

00:15:30Christiane will pipe a sweet and savoury apple miso fudge filling

00:15:33into his loaf cake for maximum flavour.

00:15:37Your accent.

00:15:38Let's talk your accent.

00:15:39Where is it from?

00:15:40Because sometimes I hear up north.

00:15:42Sometimes I hear down south.

00:15:44So, I'm from the Netherlands originally.

00:15:45Yes.

00:15:46I travelled in Australia a little bit when I was, like, 18.

00:15:48When I came to London, my first housemate was Scottish.

00:15:51The loads of my friends were Welsh.

00:15:53And my boyfriend is from South London.

00:15:55And now, you're with me.

00:15:56You are honorary from me.

00:16:00Can't even say it.

00:16:05Bakers, half an hour left.

00:16:09Honestly, this cold is blowing in through the side of the tent.

00:16:12I can't feel my face.

00:16:14God almighty.

00:16:15So cold.

00:16:15But the bakers, who are still in the oven...

00:16:18It's not behaving.

00:16:19...are feeling the heat.

00:16:21Oh, don't do that, Jill.

00:16:23No, still not done.

00:16:24Needs to go in a bit longer.

00:16:25Oh, the jeopardy's building.

00:16:28Oh, that's not good.

00:16:29It should be cooked by now.

00:16:30But it's not.

00:16:31So, we're not going to panic.

00:16:33And...

00:16:33Yeah.

00:16:36I'm going to turn the oven up.

00:16:38That's done.

00:16:40Perfect.

00:16:40I just want to get this cool.

00:16:42You're going in the freezer or the fridge?

00:16:44Freezer.

00:16:45Might not need the fridge.

00:16:47I'm just going to fill the cake.

00:16:49Oh, this is mango compote.

00:16:51The fudge insert needs to go down.

00:16:54I just fill it with pineapple jam and white chocolate cream.

00:16:59This is more like cherry flavor.

00:17:00It's cherry sugar syrup.

00:17:02But before Eliene can glaze her cake,

00:17:04she faces the delicate task of removing her cinnamon sponge

00:17:08from its sticky tin.

00:17:10The risk is I could lose some of my cake.

00:17:19It came out.

00:17:21I feel like I can breathe now.

00:17:23I'm happy with that.

00:17:25Georgie's macarons haven't fared quite so well.

00:17:28It's really thick.

00:17:30My macarons have failed as well.

00:17:32It's not whipping up.

00:17:32I think it's the temperature in here.

00:17:34It's so cold.

00:17:35The temperature in the tent isn't just affecting the macarons.

00:17:40I'm just about to prepare the old chocolate collar now.

00:17:43This is all setting.

00:17:46It is unbelievable.

00:17:48It's so cold.

00:17:49It's setting without going in the fridge.

00:17:52Week 16.

00:17:54Bingo fanatic and grandmother of 10,

00:17:57Hazel's a retired nail technician from Kent.

00:18:00What's my prize?

00:18:01Hazel will decorate her raspberry and white chocolate marbled sponge

00:18:06with ruby chocolate shards.

00:18:08How you doing, Hazel?

00:18:09I'm fine.

00:18:10You're not too cold in here.

00:18:11I'm frozen.

00:18:12Are you frozen?

00:18:13Do you need a little warmer?

00:18:14I've got a water bottle, Jeremy.

00:18:15Have you got a water bottle?

00:18:16I've got a water bottle.

00:18:17You've got a hammer now.

00:18:19I can warm you up.

00:18:20Oh, lovely.

00:18:20My little Hazel.

00:18:22Come on, I'll even stir it for you as well.

00:18:25We're macaroni.

00:18:27Happy with them ones.

00:18:28That's all she says.

00:18:29That's just not working either.

00:18:33Oh, my God.

00:18:33This has never happened before.

00:18:35What is going on?

00:18:36Lovely.

00:18:37Lovely jubbly.

00:18:38As George's macarons begin baking...

00:18:41OK, right, we're coming out of the oven.

00:18:42The last of the loaf cakes are finally done.

00:18:44It's in the freezer, so...

00:18:48Pray to the cold gods that it chills.

00:18:50Now I'm officially on bake-off.

00:18:54Bakers, you have 15 minutes remaining.

00:18:57Ah, help!

00:18:59All the decorations are ready.

00:19:00The shards are ready.

00:19:01I'm just waiting for the cool, and then I'll decorate.

00:19:04This is my decoration.

00:19:06Obviously, it's going to end up on the cake, hopefully,

00:19:07if it cools in time.

00:19:09Decoration.

00:19:09That's my weakest part, weakest link.

00:19:11This is a glaze.

00:19:12This is just vanilla, milk, and icing sugar.

00:19:15Looking good.

00:19:16Colors, they are.

00:19:18Got a brief.

00:19:18I'm just covering it with the white chocolate,

00:19:21and hopefully, the chocolate shards will stand up.

00:19:24Macarons are not good.

00:19:26I'm just going to put some in the oven.

00:19:28If they're done, they're done.

00:19:30They're ready.

00:19:31Babes, hello.

00:19:33Have you just been...

00:19:34Have you been foraging in our forest?

00:19:35I've given up with baking.

00:19:37I thought I was just flourishing instead.

00:19:37What is going on here?

00:19:39And here we have today.

00:19:40Look at this specimen.

00:19:43It's still so warm.

00:19:44Get your fingers crossed for me.

00:19:46Oh, God, it's going to be so messy.

00:19:48This is whipped white chocolate ganache.

00:19:51The chocolate ganache is on the top.

00:19:52Now I'm just going to put the cherries on.

00:19:56Nothing.

00:19:57Oh, the vanilla ganache.

00:19:59It's our set.

00:20:00What is going on?

00:20:01Oh, oh, I just cracked it open.

00:20:05Bakers, you have one minute left.

00:20:07Is that it?

00:20:08Oh, my God, I haven't filled the macarons.

00:20:10The macarons are not going to be done.

00:20:11Carnage.

00:20:17Flowers make everything better.

00:20:19I love flowers.

00:20:23Ah, this is not good.

00:20:25It's a mess.

00:20:26Bakers, your time is off.

00:20:29Please step away from your beautiful loaves.

00:20:32Well done, mate.

00:20:33We did it.

00:20:34Yes.

00:20:35That is fantastic, sir.

00:20:37Every fiber of my bees go in, don't melt.

00:20:39That's amazing.

00:20:40It looks so sophisticated.

00:20:42Everyone's looks ridiculously good.

00:20:44Mine is melted to hell.

00:20:46Oh.

00:20:51For the very first time, the bakers will now face the judgment of Paul and Prue.

00:20:56Hi.

00:20:56Hi, Samaya.

00:20:57Hi, Samaya.

00:20:58Hello.

00:21:02Well, I think it looks amazing.

00:21:04It looks like it's got a good strong bake as well.

00:21:06But what does it taste like?

00:21:09God, I'm so scared.

00:21:11Yay.

00:21:12Oh, she looks good.

00:21:13In my opinion.

00:21:15Oh, it looks lovely.

00:21:16Yeah.

00:21:17It's a dessert in a dessert.

00:21:21The halva carries a beautiful punch.

00:21:23The sponge itself, the coconut level, is perfect.

00:21:26But what I really like is the flake.

00:21:28It falls apart, so it's not been overmixed.

00:21:30It is so delicious.

00:21:32Thank you so much.

00:21:33It is one of the most interesting cakes I've ever eaten.

00:21:36It's lovely.

00:21:40I think the shards are too big.

00:21:42They're like shark's fins swimming through the top.

00:21:45Oh, wow.

00:21:46It's very pink, isn't it?

00:21:47Yes.

00:21:48Very strongly raspberry.

00:21:50The cake itself, a bit dry.

00:21:52You've slightly overbaked your cake.

00:21:54It holds in the mouth just that couple of seconds too long.

00:21:59Looks like a scramble there on the top.

00:22:01Thanks, Paul.

00:22:02That's what I was going for.

00:22:03And you have a big crack as well.

00:22:05Yes, it did split in half.

00:22:07Oh, this looks nice.

00:22:09It's certainly swirly.

00:22:11You would struggle to identify linseed now.

00:22:13But the lemon level is perfect.

00:22:15It's quite strong.

00:22:16It's strong in colour and it's strong in flavour.

00:22:18It's a shame we've had a bit of melting.

00:22:20That comes down to timing.

00:22:24That's straight from the 1970s, though.

00:22:26Yeah.

00:22:27Wow.

00:22:29It's very soft.

00:22:31This is basically pudding.

00:22:32It's absolutely delicious.

00:22:35I could sit there and eat the whole cake.

00:22:36Really?

00:22:37It's not the most attractive-looking thing, but flavour-wise and texture is delicious.

00:22:43Well done.

00:22:47Well, I quite like the top.

00:22:48It's all over the place, but it works.

00:22:50It's very lemony.

00:22:51Love the flavour, but it's very heavy.

00:22:53Oh, it goes down well with a cup of tea.

00:22:55Oh, yeah.

00:22:56I wouldn't sit on it down if someone offered it to.

00:22:57Oh, that's right.

00:22:58But I'm judging it.

00:22:59It looks like a lava flow.

00:23:04It looks like it's just been through a city and it's picked up a couple of buildings on the way.

00:23:08There's the star, Jeff.

00:23:10I can see you.

00:23:10There it is.

00:23:10Yeah, yeah.

00:23:11That's quite impressive.

00:23:13Very strong lemon.

00:23:15And the almond comes through beautifully.

00:23:17Your flavours are spot on, but it looks such a mess.

00:23:19Yeah.

00:23:22It took a little bit longer to cook, so I lost the cooling time.

00:23:26And then the icing fell off.

00:23:27So you've got an extra bonus cheeky drip.

00:23:29Oh, it looks lovely inside.

00:23:30Lovely marble.

00:23:34That's a beautiful cake.

00:23:36It's nice and orangey.

00:23:37Yeah, the only thing that lets you down is your overall look.

00:23:42It doesn't look great, does it?

00:23:44No.

00:23:45The vanilla ganache didn't set.

00:23:47But the marbling's lovely.

00:23:50I love the flavour.

00:23:55It hasn't got the height that I wanted.

00:23:57Yeah, I did actually add the oil in later than I usually would.

00:24:00And it sat on it.

00:24:01Yeah.

00:24:02I don't dislike it.

00:24:03I just think it could be better.

00:24:08One thing I do like about this is the height.

00:24:10Proper loaf, isn't it?

00:24:11Maybe it's the swirl.

00:24:12That's the question.

00:24:13Oh, well, it's not a lot.

00:24:14More of a splodge, really, isn't it?

00:24:16Yeah.

00:24:18What I love about that cake is cherries are sour.

00:24:21And you've imparted that into the sponge, which is quite tricky to do.

00:24:24The texture's perfect.

00:24:26Flavour's lovely.

00:24:27It's very good.

00:24:27Well done, John.

00:24:28Thank you very much.

00:24:28Doing the Midlands prank.

00:24:30Of course, Bob.

00:24:34It's very neat.

00:24:35You've got a good height to that cake.

00:24:36Cheers.

00:24:36I love the little pastas on the top.

00:24:38One just looks like meringue or...

00:24:39Boiled eggs.

00:24:40Yeah.

00:24:42I'm not super confident about the sponge.

00:24:44It feels a bit dewy.

00:24:46When I was mixing the ingredients at the beginning, the yoghurt I've missed today.

00:24:49It's quite dense.

00:24:50Yeah.

00:24:50Flavour-wise, flavour's good, but the bake is not.

00:24:58I do like the decoration.

00:25:00I think it's clever.

00:25:02You've got a bit of a drop in the middle of it.

00:25:04Yeah.

00:25:04I had to, like, shake the cake to get the apple to go dull, so it's not gone all the way through.

00:25:11Miso's...

00:25:12I don't think it works for me.

00:25:14I think if you get a piece of cake by itself, it's really not very nice.

00:25:18No, it's not.

00:25:19It definitely needs the apple.

00:25:20You need that sweetness, because it's actually quite sour.

00:25:22And I like people working outside the box.

00:25:25But I think it's a box I don't particularly like.

00:25:27Okay.

00:25:28No, that's fair enough.

00:25:29It's a risk attack.

00:25:30Yeah.

00:25:30Thank you very much, guys.

00:25:34That's pretty, isn't it?

00:25:39Do you know, the midwife in me was so happy at the release from the tin.

00:25:42It was like a smooth delivery.

00:25:43I suppose it's like cutting the cord.

00:25:44Exactly!

00:25:45I'll think of it like that.

00:25:46Go on, then.

00:25:47Take the honour.

00:25:54It's exactly like a cinnamon roll.

00:25:56Oh, my God.

00:26:05Stop it!

00:26:06Stop it!

00:26:08Really nice.

00:26:09Well done.

00:26:10Thank you!

00:26:10Congratulations on the birth of your beautiful cinnamon cake.

00:26:14Thank you!

00:26:14Thank you so much.

00:26:16That's delicious.

00:26:17It's really soft inside.

00:26:19It's the cinnamon levels I love.

00:26:20It's gorgeous.

00:26:21I love the tin.

00:26:22I love the colour.

00:26:23Just lovely.

00:26:24Well done.

00:26:24Just melts.

00:26:25Thank you so much.

00:26:26Definitely trying that handshake one.

00:26:27Another little girl.

00:26:28Go on.

00:26:32What just happened?

00:26:33I don't know.

00:26:38What a way to start.

00:26:40My heart broke a little bit because Paul was like, yeah, it's not my cup of tea.

00:26:44It's not like you've got a second chance or anything.

00:26:46Firm but fair, I'd say.

00:26:47I won't take the wheels off his car just yet.

00:26:50He meant surprisingly well.

00:26:52Like, I'm glad we're off to a good start.

00:26:54It wasn't disastrous, but it wasn't amazing.

00:26:57I need to know the technical when it comes out to be able to smash it.

00:27:03Each week, the bakers will face a gingham-clad secret second challenge.

00:27:08But this time, there's an extra surprise awaiting them.

00:27:12Welcome back, bakers.

00:27:13As you can see, Jeff is not with us at the moment because he's not feeling very well.

00:27:17But hopefully, he's going to be back next week.

00:27:19OK, it's time for your first ever technical challenge.

00:27:22And this one has been set for you by the one and only Paul J. Hollywood.

00:27:27What's the J stand for?

00:27:28Juicy.

00:27:28Now, as ever, this challenge is judge-blind.

00:27:35So, before our judges leave, Paul, have you got any advice for our bakers?

00:27:38You'll certainly know the cake, but the majority of the recipe will rely on equal quantities.

00:27:44OK, off you pop, you two.

00:27:46Prue, you can go back to your dressing room.

00:27:48Paul, you go back to your underground kingdom.

00:27:49OK, bakers, Paul would like you to bake a batch of eight perfectly symmetrical mini Battenbergs.

00:27:58Now, the judges will be looking for a light sponge sandwiched in a silky buttercream, coated in apricot jam and wrapped in marzipan.

00:28:09Now, you have two hours and 15 minutes for this, but in a change from the norm.

00:28:15This is a taste and bake challenge.

00:28:18Under your gingham cloth is the perfect mini Battenberg.

00:28:22You'll have five minutes to inspect your Battenberg.

00:28:25Then you have to recreate that with no recipe.

00:28:28What?

00:28:29Your five minutes start now.

00:28:33Oh, my gosh.

00:28:37That's not homemade.

00:28:39It tastes delicious, but I don't know.

00:28:41I've never made a Battenberg before.

00:28:43I've got no idea what I'm doing.

00:28:45I'm happy.

00:28:46I looked at a Battenberg recipe last night.

00:28:49I'm just trying to work out how much sponge I need.

00:28:52I don't think it's anything complicated like a Genoise or nothing like that, so I'm just going to go simple, the same way I'd make almost like a victorious sponge.

00:28:58You use equal amounts.

00:29:00Ports have equal quantities in the recipe, so I'm just going to go with that.

00:29:03Marzipan, don't do that marzipan.

00:29:05Look, it tastes like almond.

00:29:07Yes, there's definitely almond extract, but not too much of it.

00:29:09I've never made a marzipan in my life.

00:29:12I was hoping to just lift it up and it's in a packet.

00:29:14This is the bake-off.

00:29:15I think a Battenberg is a tricky enough challenge as it is, and you've not even given them a recipe.

00:29:24But it is the first time we've given them an actual cake.

00:29:27This is what you're aiming for.

00:29:28Yeah, when I mention equal quantities, the sponge, they should know that the weight of the eggs, the sugar to the flour, etc., are all going to be the same.

00:29:36The jam, equal amounts of fruit to sugar.

00:29:39And then you have icing sugar and the ground almonds in your marzipan.

00:29:42Now, where they could come unstuck, we are looking for a marzipan that's not overworked because it'll go oily and it'll be sticky.

00:29:50And secondly, the colour, a bit more pastel and radiant.

00:29:53Enough talk, can we eat it?

00:29:55Choose your Battenberg proof.

00:29:56This is beautiful. Look at that. Cut's lovely.

00:29:59Soft sponge. The marzipan's not too thick.

00:30:02The colour is good and the almond is spot on.

00:30:05It should be easy.

00:30:06It'll sort the sheep from the goats.

00:30:09OK, bakers, your time is up.

00:30:12On your marks...

00:30:14Get set!

00:30:15Bake!

00:30:16The bakers must now hand back their Battenbergs and have just two and a quarter hours to complete the challenge.

00:30:23This is mad.

00:30:24I don't really know what I'm doing, actually. I'm making the sponges first.

00:30:28All the cake is equal, so I've weighed the eggs.

00:30:30So whatever the eggs are, the same butter, flour and sugar.

00:30:33Maybe I'm doing it completely wrong.

00:30:34And probably Paul's going to hold his head like, oh, yeah.

00:30:38Christiane, you're looking deep thought.

00:30:40I don't know what you guys are doing to me or what Paul is doing to me.

00:30:42When I'm here now, you are a fashion designer.

00:30:45Could you make me a dress with no pattern?

00:30:47So if you would model for me, I could make it on you?

00:30:50So just make the cake...

00:30:51On you.

00:30:52...on me?

00:30:53Almond essence is on the table, so it's going in.

00:31:00I'm just going to go in with half a teaspoon first because it can be quite strong.

00:31:03I'm just putting one...

00:31:05Maybe not enough almond tea.

00:31:07Two.

00:31:07There we go.

00:31:08Hello.

00:31:09You got a handshake.

00:31:10I got a handshake.

00:31:11Oh, my God.

00:31:11What was that like?

00:31:12It's week one.

00:31:13You've already won.

00:31:14You should have just walked out of the tent.

00:31:15I mean, in my eyes, I'm a winner.

00:31:17It feels good.

00:31:18I know.

00:31:18It's a good start.

00:31:19And then I saw Battenberg.

00:31:22So I've just split the batten out and colouring one of them pink to get the classic two-tone style.

00:31:28Half pink off yellow.

00:31:29Pink in one half, nothing in the other.

00:31:31Right, let's get this in the oven.

00:31:33This is a bit yellow, isn't it?

00:31:34Middle shelf, middle of the oven.

00:31:37In about 20 minutes, I'll check on it.

00:31:39So I'm going to make the jam now because the jam does need to cool.

00:31:41Weigh the fruit and the same amount of jam sugar and then let it simmer.

00:31:46Is that how you make jam?

00:31:47That's it.

00:31:47You just put sugar and fruit in a saucepan.

00:31:50I'm paying like 17 quid at the farmer's market.

00:31:53Is that it?

00:31:53That's what you do.

00:31:55Right, that's that jam, John.

00:31:57That can cool.

00:31:58In mean time, I'm going to do the buttercream.

00:32:00The buttercream's two to one, icing sugar to butter.

00:32:03It's nice and smooth.

00:32:05The jam, I forgot about jam.

00:32:07You okay?

00:32:08I'll have to start again.

00:32:09What's going on?

00:32:10The jam.

00:32:10It's too sticky.

00:32:12What makes you say that?

00:32:13I won't be able to...

00:32:13Ladies asleep, so do it quietly.

00:32:19Yes.

00:32:20Bakers, you have...

00:32:23Halfway through.

00:32:27Thanks, guys.

00:32:28Great job.

00:32:30They're raising really well.

00:32:32Oh, that's nice.

00:32:33Smells good.

00:32:3591 means cooked.

00:32:37They feel all right.

00:32:37They look all right.

00:32:38Great.

00:32:39I'll take that off now and leave it to cool.

00:32:42So we're making the marzipan.

00:32:43Grand almond.

00:32:45Egg white.

00:32:46Oh, what else do you make a marzipan?

00:32:47I would say it's the same amount of sugar, but what about the eggs?

00:32:52I don't know how much egg whites to put in.

00:32:53I don't know either.

00:32:54So I'm going to put it all in and hope for the best.

00:32:57This is not right.

00:32:58It's like liquid.

00:32:59It's runny.

00:33:00It's supposed to be a lump.

00:33:02Oh, shh.

00:33:03Too much egg.

00:33:04I've got to start again.

00:33:06Ah, it's doing something.

00:33:07I think I've got the marzipan.

00:33:09I have no clue what I did, but I think it worked.

00:33:11And a little bit of yellow.

00:33:13What I've learned with yellow is you can just never have enough.

00:33:16That was a lot, though.

00:33:17I hate marzipan.

00:33:18And if I'm going to use marzipan, I'll just bite.

00:33:21Sorry, I've got distracted by the blue eyes.

00:33:23They are really blue, aren't they?

00:33:25They are.

00:33:26Give me Paula a run for his money.

00:33:27I would actually, no, it doesn't even give him a run for his money.

00:33:29They're amazing.

00:33:30Thanks.

00:33:30Thank my mum.

00:33:31Thanks, mum.

00:33:32Thank you for these beautiful eyes.

00:33:34I didn't put the yellow in so late, so I'll have to give it a quick hand-kneed.

00:33:37I'm going to work it.

00:33:39Work it, you know?

00:33:40I'm a bit worried I've kind of overworked it a bit.

00:33:43Oh, my God.

00:33:44It's so sticky.

00:33:47You have 30 minutes left.

00:33:50Oh, gosh.

00:33:51See, now is the hard bit.

00:33:53Now I've got to do the calculations.

00:33:55It's just careful cutting now.

00:33:56And your brain's hurting already.

00:33:57And then you go, Ned, do two, add two.

00:33:59Oh, come on.

00:34:00Do it.

00:34:01Oh, come on.

00:34:02If you mess it up now, it's no going back.

00:34:04When it's cut, it's cut.

00:34:05I think I might have messed up, you know.

00:34:07I'm comfort eating.

00:34:09I don't think I've got enough marzipan.

00:34:10I've literally had to, like, scrape and scrap.

00:34:14Nelly, you've saved enough marzipan to build yourself a scarf.

00:34:19Nelly, you have to save one of us.

00:34:21Who would you save?

00:34:22Oh, no.

00:34:23This is not a tough decision.

00:34:25Get rid of the dead wood.

00:34:26She's going to get rid of me.

00:34:27I can see it.

00:34:28No, I can't choose, but I do love him.

00:34:31He's my dad.

00:34:31Oh, my dad.

00:34:32It's the best of my life.

00:34:34My darling bakers, 15 minutes left.

00:34:39It's basically assembling everything now.

00:34:41I enjoy this.

00:34:42It's like a puzzle, and I like to do puzzle.

00:34:44This one is not neat.

00:34:46Are you enjoying yourself?

00:34:48No.

00:34:51This is great.

00:34:52See me as a sort of gothic therapist.

00:34:54OK.

00:34:54When did you start baking?

00:34:56Um...

00:34:57Yesterday.

00:34:58Looks like it, doesn't it?

00:35:00Now it's just a question of the apricot jams.

00:35:03Do I just wrap and roll?

00:35:05I'm trying to kind of glue it together.

00:35:08Oh, no.

00:35:09It's cracking.

00:35:10This is just a mess now.

00:35:12I guess you could recognize it as a Battenberg, so...

00:35:15One more to go.

00:35:16I just need to make them look pretty.

00:35:18Trim them off and tidy them up.

00:35:21How long on the time?

00:35:22You've got one minute left.

00:35:24Oh, crying out loud.

00:35:26Oh, my God.

00:35:27Coat of sugar.

00:35:28Look at that.

00:35:29It's ruined.

00:35:30These are a disaster.

00:35:32I need to hide this one.

00:35:35They're more Battenberg cubes than bars.

00:35:38Bakers, your time is up.

00:35:41Well done.

00:35:43Thank goodness that's over.

00:35:45Oh, wrecking the place.

00:35:47Please bring your Battenbergs and place them behind your photos.

00:35:52Just don't drop them.

00:35:53Look at Chris Jones.

00:35:54They're like Mr. Kipling.

00:35:55Oh, mine are awful.

00:35:57Oh, horrific.

00:35:59It's judgment time for the baker's first technical challenge.

00:36:05It's time to welcome the judges back in.

00:36:08Hello, kids.

00:36:09Paul and Prue are looking for eight identical Battenbergs with light, moist sponge, silky buttercream,

00:36:15encased in well-structured marzipan, all baked to taste without a recipe.

00:36:20All right, let's start here.

00:36:24I quite like the color of the marzipan.

00:36:26Yeah, I like that.

00:36:26And it's nice and thin and even all around.

00:36:29Yeah, pretty neat.

00:36:31There's a good zing of apricot jam and there's not too much almond essence.

00:36:36It's a pretty decent, nice blend between the apricot and the almond.

00:36:38Okay, moving on.

00:36:39These haven't got enough yellow in there.

00:36:41It's a bit too pale.

00:36:42I found it.

00:36:44It's all in the cake.

00:36:45Wow, that's luminous.

00:36:47The flavor's okay.

00:36:48Tastes nice.

00:36:48Yeah, the fritz, the overall look.

00:36:50This one, on the other hand, is very nicely shaped.

00:36:52But the color's really strong.

00:36:53It's a bit violent.

00:36:54But the inside looks really good.

00:36:57I think all the elements are good.

00:36:59What is this?

00:37:00This is a bit untidy.

00:37:01That's terrible, that.

00:37:02It's just the end of the sponge.

00:37:03You then trimmed it off.

00:37:04This marzipan is not wrapped very well.

00:37:06It's rather like loose packaging.

00:37:08The flavor's right, huh?

00:37:09Okay, maybe these are a little bit too small.

00:37:11I don't know what happened to the rest of the ingredients.

00:37:13No, the size is all wrong.

00:37:15The yellow's too bright.

00:37:16Marzipan's too thick.

00:37:18And oddly, that needs more almond.

00:37:21A few issues with this one.

00:37:22Okay, moving on.

00:37:23These are more green than yellow.

00:37:25I think the marzipan got overworked.

00:37:27It's tearing.

00:37:30Maybe because you unsaves it.

00:37:32It has, because the almond essence is quite strong.

00:37:35There's another one.

00:37:35It needs to be worked a little bit more to stop this cracking.

00:37:38A bit thick, but not too bad.

00:37:40Mm, good flavor.

00:37:44Now, there's no color in this at all.

00:37:46But they're very neat.

00:37:47The marzipan's a bit thick.

00:37:48That looks like not enough sponge cake and too much marzipan.

00:37:52It is just like having a marzipan.

00:37:55Yeah, marzipan sweet.

00:37:57These look very nice.

00:37:58A bit small, though.

00:37:59Almost pity four-sized, aren't they?

00:38:02Don't get much almond.

00:38:04But nevertheless, they are neat.

00:38:05Moving on to these.

00:38:06These are messy.

00:38:07They're clumsy.

00:38:08The colors are good, but needed a bit more color on the actual battenberg itself.

00:38:12Good flavor.

00:38:13It's nice and thin.

00:38:14It's very nice.

00:38:15Moving on.

00:38:16It's a little bit yellow, but the inside looks quite neat.

00:38:19The proportion of marzipan to sponge is pretty good.

00:38:22And it's very delicious.

00:38:24It is.

00:38:24Do you know, battenberg used to be my favorite cake, but I'll tell you what, after eating

00:38:2811 of them, I might never have another.

00:38:31Yeah.

00:38:33Paul and Prue will now rank the battenbergs from worst to first.

00:38:36Okay, in 11th spot, we have this one.

00:38:40Who's this?

00:38:41Mike.

00:38:41The mustard pan was terrible.

00:38:43It really did fall apart.

00:38:44Okay, in 10th place, who's that?

00:38:47Hazel, they're a bit clumsy, but they tasted good.

00:38:50In 9th spot, we have this one.

00:38:52That's mine.

00:38:53That's mine.

00:38:53They're a bit small.

00:38:54Yeah.

00:38:55The flavor's okay, though.

00:38:56Okay.

00:38:57Andy is in 8th place.

00:38:58Ileine is in 7th.

00:39:00Jill's 6th.

00:39:01Nelly is 5th.

00:39:03And Dylan 4th.

00:39:04In 3rd spot, we have this one.

00:39:05This is us.

00:39:06John.

00:39:07It's a little bit leery with the color on the marzipan, but it is very neat.

00:39:11And this is number 2.

00:39:12Who is number 2?

00:39:15Chris-Johan.

00:39:15They're a tiny bit small, but otherwise, they're perfect.

00:39:19Which means?

00:39:20In 1st place, we have Georgie.

00:39:22You're all right.

00:39:25Actually, you did really well.

00:39:27Good sponge, buttercream, and nice and thin on the marzipan.

00:39:30So, well done.

00:39:30Thank you so much.

00:39:33I'm so happy.

00:39:35Oh, my gosh.

00:39:36I'm number 1.

00:39:37Am I going to find something to drink tonight?

00:39:39A bit daunting, that was.

00:39:40I'm used to following a recipe.

00:39:42I'm happy I didn't come last.

00:39:45Yeah.

00:39:46I feel like I was bottom middle with my loaf.

00:39:49Obviously, last with technicals.

00:39:51So, I feel like it's really riding on the showstopper tomorrow.

00:39:54And just hope and pray that it goes well.

00:40:01Just one challenge remains before our first star bake is revealed.

00:40:06And someone has to leave the tent.

00:40:08Back with a bang, eh?

00:40:09The standard so far is on another level, I thought.

00:40:13I mean, it gave a handshake out in the signature, which is...

00:40:16I was a bit wide about it.

00:40:16I was holding back.

00:40:17It took 10.

00:40:18Is this how you're going to go on?

00:40:20No.

00:40:21But there's a couple of people who have struggled.

00:40:23Christiane and the signature didn't do very well.

00:40:26I would say Mike.

00:40:27I think Hazel's in trouble as well.

00:40:29Really?

00:40:29Yeah.

00:40:30What about our youngest baker, Samaya?

00:40:32Yeah, she did well in the signature.

00:40:33But she struggled in the technical.

00:40:35Georgie came first.

00:40:36Yeah.

00:40:37Winning the technical catapulted her all.

00:40:39I'll tell you who I think's doing really well is John.

00:40:41The problem is with John, he's got bluer eyes than you,

00:40:43so he'll be gone next week.

00:40:44Yeah, he will be.

00:40:45Certainly will never be star baker.

00:40:52OK, guys, this is the big one.

00:40:54Your first ever showstopper challenge.

00:40:57Today, our lovely judges would love you to make a hyper-realistic illusion cake.

00:41:04Now, the fillings and flavours and types of sponge is entirely up to you,

00:41:08but your cakes must be identical to the item that you've chosen.

00:41:12And that item cannot be a cake.

00:41:14We don't want to see a hyper-realistic Victoria sponge.

00:41:17No, we don't.

00:41:18You have four hyper-realistic hours.

00:41:21On your marks.

00:41:22Get set.

00:41:23Beek!

00:41:24I'm really looking forward to this one.

00:41:27This is, like, really showing off something totally different in our skills.

00:41:31I like decorating cakes, but not in four hours.

00:41:35Quite a lot of elements, so it's quite nerve-wracking.

00:41:40I'm sorry.

00:41:42For the baker's first ever showstopper challenge,

00:41:46we have set them a real corker.

00:41:49I feel quite sorry for them.

00:41:51We want a hyper-realistic illusion cake.

00:41:54And not just a cake that has a passing resemblance to something.

00:41:58It's got to look exactly like the object they're trying to replicate,

00:42:02but also taste unbelievable.

00:42:04This is the Bake Off tent.

00:42:05Pass the sauce.

00:42:07I would advise them to choose a cake that is not too soft.

00:42:11I mean, not a chiffon.

00:42:12If you don't use a strong sponge, it's going to constantine it down and ultimately collapse.

00:42:16We're not going to look for half measures or somebody that goes,

00:42:19oh, it looks a bit like an iron, tastes awful.

00:42:21But it'll do.

00:42:22It'll do.

00:42:23We'll not work in the tent.

00:42:25Morning, Georgie.

00:42:26Hello.

00:42:27Hello, Georgie.

00:42:28Hi.

00:42:29Right.

00:42:29Georgie, tell us all about your showstopper.

00:42:31I'm actually making my chicken, what's called Fanny.

00:42:36What?

00:42:37Fanny.

00:42:38Oh, I love that.

00:42:39Yeah, she's my favourite chicken.

00:42:41Covered in over 300 fondant feathers,

00:42:43Fanny will be filled with lemon curd made using her own special eggs.

00:42:48Oh, they're beautiful eggs.

00:42:49They're really creamy.

00:42:50Can I put an order in?

00:42:51And I've got ducks.

00:42:53Oh, yes, please.

00:42:53I've got lots of duck eggs.

00:42:54Oh, I'll have a duck.

00:42:55Put in the duck egg.

00:42:55Oh, yeah.

00:42:56Not the duck.

00:42:57Just the eggs.

00:42:58Yeah.

00:42:59Dreaded.

00:42:59Paul.

00:42:59Is it a pancake, Dill?

00:43:01No.

00:43:03My cake is my pet duck.

00:43:06We hatched him from an egg in, like, 2018.

00:43:09He goes missing sometimes.

00:43:10If he's ever missing, contact me.

00:43:14Built from orange sponge,

00:43:15Samaya's feathered friend will contain layers of orange buttercream

00:43:18and balsamic strawberries.

00:43:20You've got a pet duck.

00:43:21Yeah.

00:43:21What's he called?

00:43:22Pato.

00:43:23Spanish for duck.

00:43:24Is he Spanish?

00:43:25I don't think so.

00:43:26He speaks Spanish.

00:43:27No.

00:43:27He's a quack Spanish.

00:43:29What's your favourite duck?

00:43:30Is it the mallard?

00:43:31No, mallards are really basic.

00:43:33I like runner ducks.

00:43:34It's weird, isn't it?

00:43:34You ever think about your life and think you'd be in a tent creating the body of a duck out

00:43:39of cake?

00:43:40I've had nightmares.

00:43:42Whilst the judges expect soft, delicious sponge, the baker's cakes must be strong enough

00:43:47to make sure they don't collapse when carved.

00:43:50It's not a light cake.

00:43:52I know they don't like dense, but dense in a good way.

00:43:56Desperate to avoid the dreaded D-word, Dylan's risking one of the softest sponges in baking.

00:44:02That's chiffon.

00:44:03Chiffon's really airy.

00:44:04And to be honest, that's like the worst possible thing you could pick for this type of cake.

00:44:09Inspired by his love of ancient Egypt, Dylan's canopic jar used to store the organs after

00:44:14mummification will be made using discs of sesame dakwars to support his spiced chiffon sponge.

00:44:20It's based off an Egyptian cookie.

00:44:22They have sesame seeds around the outside, so I wanted to bring sesame in it, so I have

00:44:26tahini buttercream in between the layers.

00:44:28You've got very much the Middle Eastern flavours in there.

00:44:31Very original.

00:44:32Love it.

00:44:33Christiane's also hoping to impress with a unique flavour combination.

00:44:38It's going to be a chocolate orange sponge keg with olive oil and thyme.

00:44:41Olive oil?

00:44:42Yeah, interesting.

00:44:43He'll pipe zesty orange curd and buttercream between layers of olive oil sponge to create

00:44:48a life-size replica of his vintage sewing machine.

00:44:51It's ambitious, but I think it's so imaginative.

00:44:54And I'm rather excited about it because I think you are making the sewing machine that I still use.

00:45:00Is it?

00:45:00I've got a bobbin with yarn so you can actually threat the machine, so, yeah.

00:45:04I think we're going to leave you.

00:45:05I'm worried about the time.

00:45:07Looking forward to it.

00:45:07Yeah, I'm going to get on.

00:45:08Yeah, yeah, yeah.

00:45:09Good luck, Christiane.

00:45:10Now it's time for cake jenga.

00:45:12To ensure every one of their sponge building blocks is baked to perfection.

00:45:16That's the chiffon and the dakwaz.

00:45:18Managing both oven time and temperature is key.

00:45:2275 minutes, but I think they're going to need an extra 15, but I still want to overbake them.

00:45:26This mix doesn't look right to me.

00:45:28But it's not the heat that's worrying Georgie.

00:45:31It's so cold.

00:45:32The butter keeps setting everywhere and then you're going to overwork.

00:45:35I'm going to have to just remake these sponges, but I've made this now, so they're going to go in the oven anyway.

00:45:41Whilst Georgie starts a second batch of sponge.

00:45:44Oh, this is really stressing me out.

00:45:45The rest of the bakers push on with the fillings that will help glue their illusion cakes together.

00:45:51I really like strawberries and balsamic.

00:45:52It sounds weird, but the vinegar really makes the strawberry flavor enhanced.

00:45:56This is tequila and lime curd.

00:45:58Me and my best friends always go for brunch out in the city.

00:46:01We end up having a few too many margaritas and they're spending so much money that we haven't got buying clothes.

00:46:07So I am making a pair of jeans.

00:46:09John's jeans will be made from coconut sponge filled with coconut buttercream and lime curd.

00:46:15And to recreate the bottomless brunch experience, he's hitting the booze.

00:46:19There's tequila in the syrup in the cake and in the curd.

00:46:21You want to be able to taste the tequila?

00:46:23It sounds absolutely delicious.

00:46:25I thought you might like it.

00:46:26It sounds like a margarita.

00:46:28Jill also plans to woo-pru with the help of her mum's favorite festive tipple.

00:46:34She doesn't drink a lot, but she does like some Irish cream at Christmas.

00:46:37So it's in the cake, it's in the buttercream and caramel as well.

00:46:40She'll sandwich her filling with rich dark chocolate sponge to form a replica set of bowls.

00:46:45Her and mum Jean's favorite sport.

00:46:47How are you?

00:46:48Fine, thank you.

00:46:49Can I touch that?

00:46:50Yeah, it's post-hiring.

00:46:53So what are you going to do with that?

00:46:54I'm going to try and ganache my bowling balls.

00:46:56Ganache your bowling balls, that.

00:46:58That is not a sentence you hear every day, is it?

00:47:00No, no.

00:47:01What are you up to?

00:47:02Do you have just ganache in my bowling balls?

00:47:03Bowling balls.

00:47:07Check this out.

00:47:08I've just made an illusion cake of Noel Fielding.

00:47:10I absolutely love it.

00:47:12Bakers, you are halfway through.

00:47:15I'm going to take a point.

00:47:20She actually bit me.

00:47:23Let's do it.

00:47:24Let's do it.

00:47:25Oh, ****.

00:47:26As the first of the sponges emerge from the oven.

00:47:29Oh, yes.

00:47:31Ready to be cooled, then cut.

00:47:33Here we go.

00:47:33Cake done.

00:47:35Oh, no.

00:47:36George's first batch.

00:47:37This has been in there for like an hour.

00:47:39Have fallen flat.

00:47:40These two are actually cooking a lot better.

00:47:42There's a better rise on them.

00:47:43But I really need to get on to my buttercream now, because I'm really behind.

00:47:47Hiya, Mike.

00:47:48Hello, Mike.

00:47:48Hello.

00:47:49Tell us all about your showstopper.

00:47:51I am making a stack of books.

00:47:54Or if it goes badly, book.

00:47:56Okay.

00:47:56Built from his favourite cake, a rich chocolate sponge with a kick of coffee and filled with

00:48:02butterscotch, Mike Stack is dedicated to his favourite pastime.

00:48:06How many books do you reckon you've read in your lifetime?

00:48:09Oh, God.

00:48:09Hundreds.

00:48:10I read 50 books last year.

00:48:11Have you read my book just out of interest?

00:48:13Yes, I have.

00:48:15And it was fabulous.

00:48:16No, I haven't done it.

00:48:19We'll cut around that.

00:48:19It's on my TBR.

00:48:21Yes, I have.

00:48:21And it was fabulous.

00:48:22And then we cut there.

00:48:23Yeah?

00:48:24I mean, it's a bit dark on the edges.

00:48:26I'm going to have to cut that off.

00:48:27But it's like, it's now, isn't it?

00:48:29This is my tequila syrup.

00:48:30Really get that margarita flavour.

00:48:32I mean, who doesn't like a marg or a tequila?

00:48:37It's not mine.

00:48:37I didn't hear the timer go off.

00:48:43Oh, crikey, yeah.

00:48:45Seems that little bit over.

00:48:47I'm going to get away with it.

00:48:48Hopefully Paul won't notice.

00:48:50Celebrating his favourite childhood flavours,

00:48:52Andy's coconut sponge will sandwich raspberry chantilly

00:48:55to build an exact replica of his leather overnight bag.

00:48:59Is that all the sponge you've got?

00:49:00Yeah.

00:49:01For the whole bag?

00:49:02You know what you're doing.

00:49:03You've done this before, right?

00:49:04Yeah, I mean, I've done.

00:49:05Don't let him psyche you out.

00:49:06How do you fit all your clothes in a bag that big?

00:49:09My mum said, as long as you've got a nice,

00:49:10clean pair of pants and a clean pair of socks,

00:49:12I'm with your mum.

00:49:12You're never going to be able to fit a pair of pants in there.

00:49:15I've only got small pants.

00:49:18But Andy's modestly-sized bag faces a foe

00:49:21from the world of high fashion.

00:49:24I've got ten Louis.

00:49:26A couple of Berberies, a couple of Fendys.

00:49:28They're my guilty pleasure.

00:49:30Made from zesty lemon sponge

00:49:32filled with lemon mascarpone cream,

00:49:33Hazel's designer handbag contains a surprise.

00:49:36Oh, my God, you've got a real handle.

00:49:38Will it take the weight?

00:49:40Yes.

00:49:40I've got a strap underneath.

00:49:42So you're going to carry it like this up there?

00:49:43Yeah.

00:49:44I think that'll be it.

00:49:45Nelly's also taking a step into the world of fashion.

00:49:48I'm making a retro shoe.

00:49:51When I was young, I was always a very big girl,

00:49:54so I always have to wear boy shoes,

00:49:56but I always wish for these girly shoes.

00:49:58That's the top.

00:49:59That's the heel.

00:50:01Wow, it's going to be a hell of a big shoe, size A.

00:50:05Nelly's dream shoe, complete with fondant laces,

00:50:08will be built from chocolate sponge,

00:50:09chocolate ganache and raspberry curd.

00:50:11The raspberry curd, it just complements so nicely.

00:50:15I just hope I will get enough in that they can taste it, so.

00:50:20But first I let it set everything,

00:50:21and then I'm going to carve it more.

00:50:23Carving soft sponge into hyper-realistic replicas

00:50:26of their chosen objects

00:50:27will test the baker's skill and creativity to the limit.

00:50:31My sewing machine is, like, massive.

00:50:34It's going to take a buy old.

00:50:36While the rest of the baker's illusion cakes take shape...

00:50:39How's your dot coming on?

00:50:40It's all right.

00:50:41I'm just shoving a stick up its bum.

00:50:44Lovely.

00:50:45Are you serious?

00:50:47Ah!

00:50:48Georgie, you good?

00:50:50Georgie's second batch of sponge is still in the oven.

00:50:53I'm, like, an hour behind.

00:50:55Come on. You'll be all right.

00:50:57I haven't got enough time. There's no way.

00:51:00Like, I've got nothing made.

00:51:01There's nothing here to show.

00:51:02The sponge for Fanny, Georgie's favourite chicken,

00:51:10is finally out of the oven.

00:51:12We have the rice.

00:51:14You can see the colour difference.

00:51:15I've used my eggs as well.

00:51:16They're really bright yellow, but I'm really behind.

00:51:19I was hoping to finish your feathers by now.

00:51:21How many do you need?

00:51:23300.

00:51:23I've just got to keep going.

00:51:25You know there's a duck in here as well.

00:51:26Yeah, because she's got ducks.

00:51:27I've got ducks as well.

00:51:28Have you?

00:51:29Yeah.

00:51:29You've got a horse.

00:51:30What about a goat?

00:51:31I love goats.

00:51:33When I was on my own in the house,

00:51:34once a goat came into my house on its hind legs.

00:51:38No way.

00:51:40Really?

00:51:40Never left.

00:51:41We live together now in bunk beds.

00:51:43Oh, my God.

00:51:44This is a well weird conversation, isn't it?

00:51:46Yeah.

00:51:46Is it helping you make 300 of these?

00:51:49For the rest of the bakers,

00:51:51construction's well underway

00:51:53as they finish refining their illusion cake's final shape.

00:51:57So my bowling balls,

00:51:58they are sort of sphere-like.

00:52:00Just trying to get as many lumps and bumps out

00:52:02before I put the fondant on.

00:52:05Fitting fondant takes patience and skill.

00:52:08Any mistakes or messy joins

00:52:09in the baker's illusions will go up in smoke.

00:52:12I'm making a vase of flowers.

00:52:15Because it's a rectangular vase,

00:52:16it needs to be very neat.

00:52:18But I'm not an artistic baker,

00:52:20so why not?

00:52:22Filled with layers of rich chocolate sponge,

00:52:25peanut buttercream and caramel,

00:52:27Illyine's vase will contain a bunch of edible flowers.

00:52:30My flowers are made from fried rice paper.

00:52:34Do you see how it comes up?

00:52:36And there you have a very pretty flower.

00:52:38My mum had an obsession with having fresh flowers,

00:52:42so I was like, I'm going to bake them.

00:52:44There are just 60 minutes left.

00:52:48I'm going to just start carving now.

00:52:50Oh, my God, it's all running out.

00:52:52Oh, this is all falling out.

00:52:54I've got to really get a shifty on,

00:52:56because it's the detail,

00:52:57and that's going to take the time.

00:52:58I probably am about 20 minutes behind.

00:53:00The original goal was five books.

00:53:02If I can do four, I'll be happy.

00:53:04I'm going to melt this fondant,

00:53:06and it crackles.

00:53:07It kind of looks like old wood.

00:53:09God.

00:53:11This is a mess.

00:53:13Oh, yeah, it's actually doing something.

00:53:16Looks good.

00:53:17This is my cake board.

00:53:18It's a little DIY project.

00:53:21I've got to be so careful now.

00:53:23I've got to get the handle on it yet.

00:53:24I'm starting to see the shape now.

00:53:26I'm just making pages.

00:53:28Is this what you're making?

00:53:29Yeah, the Egyptian god of the underworld.

00:53:31Anubious or something, is it?

00:53:34Yeah, Anubious, yeah.

00:53:35I'm the only presenter in here

00:53:36that would know who the Egyptian god of the underworld is.

00:53:39I'm just adding on the pocket,

00:53:41because I want the detail in there

00:53:42before I start airbrushing.

00:53:45Oh, that beak's a bit big.

00:53:48That's my bowling mat,

00:53:49and that's my bowling cloth.

00:53:51I'm happy with those.

00:53:52It's the bowls.

00:53:53I just want them to look halfway round.

00:53:54Bakers, you have 30 minutes left.

00:54:04This is when things get serious.

00:54:06I'm attaching my details to my back now.

00:54:08Brushing some brown luster on

00:54:10just to give some tone into the liver.

00:54:16God.

00:54:17How's Fanny?

00:54:18She's looking a bit demented and deformed.

00:54:20Let's have a look with the eyes.

00:54:22That was brilliant.

00:54:28I'm putting on my book titles.

00:54:32Got to get that zip on.

00:54:37So we're going like a summery, light blue.

00:54:40Sunglasses on.

00:54:41When it dries a bit,

00:54:42I can go over it again if I need to,

00:54:43but I want to get the label and stuff done first.

00:54:46Bakers, you've got five minutes left.

00:54:48Just five minutes.

00:54:49She's got a few last bits to do.

00:54:55This is the difficult bit.

00:54:56This takes me forever to do.

00:54:59I need to tidy it up now.

00:55:00She looks a mess.

00:55:02Oh, that's unbelievable.

00:55:04Oh, thank you.

00:55:06That's so cool.

00:55:07Just brush it with oil.

00:55:09It's going to give this very shiny shoes.

00:55:11One wrong move and it's over.

00:55:14Whoa, that looks mad.

00:55:16Thanks.

00:55:16That's crazy.

00:55:18This is sick.

00:55:19It looks like a real bag.

00:55:21Is it that bit roughly?

00:55:22More or less.

00:55:23You literally could only get a few things in.

00:55:25That's all I need.

00:55:26And into these hands, everything looks small.

00:55:28Yeah.

00:55:28And also, I don't know what to say to that.

00:55:32I really don't know what to say to that, Ando.

00:55:34Bakers, you have one hyper-realistic minute left.

00:55:39Oh, plenty time, even for a cup of tea.

00:55:43Make it like an exhibition case.

00:55:44Oh, this is coming off here.

00:55:51He sits amongst the forget-me-not from my garden.

00:55:55Bakers, that is the end of your showstopper.

00:55:59Step away from your bakes.

00:56:02With pleasure.

00:56:06Happy.

00:56:07First showstopper.

00:56:08Done.

00:56:09Lovely.

00:56:13That looks literally like a duck.

00:56:15Insane.

00:56:18It's time to judge the showstopping hyper-illusion cakes.

00:56:23Samaya, bring your showstopper to the judges.

00:56:36Exceptional.

00:56:38It is so cute.

00:56:40I almost feel that he could flutter off at any minute.

00:56:44The detail on it, the feathers, the eyes, the beak,

00:56:47it's just fantastic.

00:56:47And also the wood round here.

00:56:49Beautiful.

00:56:50Very good.

00:56:51It's an orange cake with a Swiss meringue buttercream,

00:56:54which I put a bit of orange zest in,

00:56:56and then a balsamic strawberry filling.

00:56:59It's beautifully baked cake.

00:57:01I love the flavours.

00:57:03Swiss buttercream, smooth.

00:57:04Strawberries, delicious.

00:57:06Nice kick.

00:57:06Terrific job.

00:57:07Really wonderful.

00:57:08Thank you so much.

00:57:13That's really clever.

00:57:14You can see exactly what they are.

00:57:16And they do look at the actual size.

00:57:18It would have been nice if you could have got the bowls completely spherical,

00:57:22but I can see it's really hard.

00:57:23They are Irish cream sponge, Irish cream buttercream, and Irish cream caramel.

00:57:29That really works.

00:57:32I was a bit worried because it was going to be in everything and just overwhelmed.

00:57:35But that is actually very, very good.

00:57:37It could easily have been a quite boring chocolate cake.

00:57:39And it's really interesting.

00:57:41It's very dense in flavour.

00:57:42I love it.

00:57:43I think it's so impressive.

00:57:48It does look exactly like something out of an Egyptian museum.

00:57:51Oh, thanks.

00:57:52It's clever.

00:57:53And it's about the size of the ones that I've seen in the past.

00:57:56He's that old.

00:57:56When you said you were going to do a ship on cake, I really thought that won't work because

00:58:03it'll be too soft.

00:58:04But it does work.

00:58:05Your spice blend is good.

00:58:07Tahini side of things, that's got a lovely flavour.

00:58:09That is so unusual and delicious.

00:58:15Surprise!

00:58:16No, it's a shoe.

00:58:18You take your toes off.

00:58:19Ouch!

00:58:20You know, cake's beautifully baked.

00:58:22Good chocolate flavour.

00:58:23Where is the raspberry?

00:58:24Inside.

00:58:25You need more.

00:58:26Love the flavour.

00:58:27You're just not getting the raspberry.

00:58:34I think it's wonderful.

00:58:36It's my sewing machine.

00:58:38I still have my 1970 sewing machine.

00:58:40It looks like that.

00:58:41And I'm glad to see it's correctly threaded.

00:58:43Yes.

00:58:44Very important.

00:58:44You know, very few people can thread a sewing machine anymore.

00:58:47It is a bit of an art, isn't it?

00:58:49Yeah.

00:58:49And the flavour again.

00:58:50It's a chocolate and orange sponge with olive oil and thyme, orange curd and orange buttercream.

00:58:57Mm.

00:58:57Certainly get the time.

00:58:59The cake's very, very firm.

00:59:02So it's not the best to eat.

00:59:04Okay.

00:59:05I might be a little bit more brutal.

00:59:06It is massively overbaked.

00:59:09It's bone dry.

00:59:10And I don't particularly like the flavour.

00:59:11It's too sour.

00:59:12It's a bit like the miso one.

00:59:14I think the design is exceptional.

00:59:16It's a shame about the flavour.

00:59:17I think it's really amusing.

00:59:23And I think you've got some of the detail really beautifully.

00:59:26The label and the stitching.

00:59:27Yeah, that's great.

00:59:28I think you could have done a little bit more work on the fold.

00:59:31It cuts well.

00:59:32This is a coconut sponge filled with a margarita curd, a coconut swiss meringue buttercream.

00:59:38That is a lovely sponge.

00:59:47Yeah, lovely.

00:59:48Really nice.

00:59:49You've managed to get that margarita flavour through there, which is delicious.

00:59:52That's a really well-executed cake.

00:59:57And the actual flowers are beautifully done.

01:00:00I like the flowers.

01:00:01The vase itself, it's the joins I can see too easily.

01:00:04And it's the top that's untidy.

01:00:06Yeah.

01:00:06The cake is double chocolate, fudging peanut butter, buttercream, caramel, and salted peanuts.

01:00:12I think the cake's well-baked.

01:00:13Your flavours are amazing.

01:00:14But I think the design is slightly flawed.

01:00:17Hazel, would you like to bring up your showstopper, please?

01:00:20Oh, my goodness.

01:00:22Oh, my goodness.

01:00:27Wow.

01:00:27There we go.

01:00:29You can see it's a bag.

01:00:30It's a bag that's sort of been used for many, many years and has been kicked around a little bit.

01:00:35It's not very neat.

01:00:36The cake's a little disappointing.

01:00:38It's a bit solid.

01:00:40Beautiful lemon flavour.

01:00:41But sadly overbaked.

01:00:47I think it's exceptional.

01:00:48I think proper look of leather.

01:00:50Love the zip.

01:00:50It looks so real.

01:00:52Where you've got the stitching and the zip, you could just open it.

01:00:56It's just brilliant.

01:00:57It just has to taste good now, Andy.

01:01:00I hope so.

01:01:01It's flowers of my childhood.

01:01:03Coconut spange.

01:01:04Raspberry jam.

01:01:05And it's coconut buttercream with raspberry chantilly.

01:01:09Before I've even tasted this, it's overbaked.

01:01:11I didn't even have a time ago if I was too busy talking.

01:01:14No, not yet.

01:01:15Yeah.

01:01:15And it's really quite them little timers.

01:01:17And I thought I had tintinnitus.

01:01:19And it wasn't.

01:01:19It was that time ago.

01:01:22It's a bit firmer than it should be.

01:01:24But I'll tell you what.

01:01:25Because the filling is so good, it's a lovely mouthful anyway.

01:01:28The sharpness from the raspberry.

01:01:30I love the flavour of that cake.

01:01:31It's an absolute triumph.

01:01:32Yeah.

01:01:33Well done, Andy.

01:01:40She's a slightly odd shape.

01:01:41Yeah.

01:01:42But I think she's lovely.

01:01:43She's got real personality.

01:01:45Yeah.

01:01:45It does look good.

01:01:46The detail on the feathers is paid off, I think.

01:01:49What's in it?

01:01:50There's lemon curd, there's other flour, buttercream.

01:01:53Look at that.

01:01:54That looks pretty good.

01:01:56Wow.

01:01:58How does fanny taste, guys?

01:01:59I think it's absolutely lovely.

01:02:09I prefer the sponge in the middle.

01:02:10The others are too dense, too heavy.

01:02:12And the one in the middle is perfect.

01:02:13That's the remade sponge.

01:02:15The flavour I really like, that lemon lightness to it.

01:02:18Yeah, she's not quite the right shape, but I think she's great.

01:02:24Well done.

01:02:28Mike, it's time for your showstopper.

01:02:31Don't drop it.

01:02:32You can pick them up if you want to.

01:02:40They're so good.

01:02:41That's incredible.

01:02:42Aren't they beautiful?

01:02:43I feel I ought to be able to flap through the pages.

01:02:47It's a bit bare.

01:02:48I haven't written them yet.

01:02:50They look so like leather.

01:02:52They're all very good.

01:02:53Neat, rectangular.

01:02:54Beautiful.

01:02:56It's a chocolate sponge with butterscotch,

01:02:58Swiss meringue buttercream, and a butterscotch sauce.

01:03:01That looks like really nice, light cake.

01:03:06Do you want coffee to that?

01:03:07Yeah, it's just meant to make the chocolate a bit richer.

01:03:10It does exactly what it says on the tin.

01:03:12The butterscotch works beautifully well as well.

01:03:14That's a beautiful cake, actually.

01:03:16It's a fantastic idea, executed very well.

01:03:21Ditto.

01:03:24Thanks, Prue.

01:03:24Lovely.

01:03:25Brilliant.

01:03:25Well done.

01:03:26Thank you very much.

01:03:31I'm over the moon.

01:03:33I don't think in the time I could have done much better than what I'd just done.

01:03:38But I think last in technical, they have to be considering me to go home.

01:03:43Fair judging, yeah.

01:03:45But I could be leaving.

01:03:47I hope not.

01:03:48I can definitely say that Paul and me do not have the same taste palette.

01:03:55I definitely think that I'm in danger.

01:03:59Our first showstopper, I think they did really well.

01:04:02They all did a great job.

01:04:03Who's in line for Starbaker?

01:04:05I think Samaya's put herself in there.

01:04:07The duck.

01:04:08The skill was exceptional.

01:04:10I think maybe John.

01:04:11His flavours are just terrific.

01:04:13Georgie won the technicals.

01:04:14Georgie did do really well.

01:04:16It was amazing.

01:04:17Shape was a little odd, but I thought it was otherwise.

01:04:19It was terrific.

01:04:20She did individual feathers.

01:04:22What's weird was Mike came in in trouble.

01:04:25But Mike's books are incredible.

01:04:26But I think there's a couple of people who have struggled overall.

01:04:30Hazel and Christiane.

01:04:32I was disappointed in Christiane's sewing machine.

01:04:35The flavour was too sour.

01:04:36Yeah, it was very overbaked.

01:04:37What about Hazel's bag?

01:04:39Yeah.

01:04:39Again, it was overbaked.

01:04:41No.

01:04:42It's too early to send someone home.

01:04:44What will happen if we don't...

01:04:45Were you going to a dark room and weak?

01:04:58Hello there, bakers.

01:04:59What a great week we've had.

01:05:00And I'm so happy because I've got the best job of announcing Starbaker.

01:05:05This week's Starbaker is...

01:05:11It's only John.

01:05:20Unfortunately, that leaves me with the terrible job of announcing who's going home.

01:05:26And it's difficult because it's the first week and we're just getting to know you.

01:05:29So it's awful.

01:05:30But the person who's leaving is...

01:05:35No one.

01:05:41No.

01:05:42It's okay, Mike.

01:05:46No one's going home.

01:05:47You're not going anywhere.

01:05:49But I have to say there is a possibility that two people will be going home next time.

01:05:55Well done, guys.

01:05:56You're not going anywhere.

01:05:58You're not going anywhere.

01:05:59You're not going anywhere.

01:06:00I genuinely thought I was going.

01:06:02I'm so happy.

01:06:03I'm so happy that everyone is still here.

01:06:05Unbelievable.

01:06:06I feel like we already just click so well and everyone's so lovely.

01:06:11So I'm absolutely over the moon.

01:06:15Because Jeff couldn't be here, we decided not to send anybody home.

01:06:19There's also the fact that I have never seen such a bunch of great bakers.

01:06:23I mean, I didn't want to lose any of them.

01:06:25Star Baker in week one.

01:06:30I don't want to cry.

01:06:32I'm so proud of myself.

01:06:38The good tears, the happy tears.

01:06:41What's your flavours?

01:06:42A lot of sourness in your baking.

01:06:44I think I'm lucky.

01:06:45My flavours have survived.

01:06:48Your duck was insane.

01:06:51I mean, I would love to get a Star Baker one week.

01:06:54But I'm so happy for John.

01:06:57There'll be lots of margaritas to celebrate this one.

01:06:59Yeah.

01:07:01Next time.

01:07:02It'll be alright on the night.

01:07:04Biscuits beckons.

01:07:05Let's go in the zone.

01:07:07Who will walk through a V&E signature.

01:07:09I'm literally shaking.

01:07:10Peek in a mint top technical.

01:07:12Positively anemic.

01:07:13Get a standing ovation.

01:07:16For their biscuit puppet fit.

01:07:18That's one of the best things I've ever seen in the tent.

01:07:21And will anyone

01:07:22make it through biscuit week.

01:07:25We've got a medic.

01:07:26Just for dessert.

01:07:27Without crumbling.

01:07:29Don't drop me like bloody flies.

01:07:32Are you a star baker in the making?

01:07:34If you'd like to apply for the next series of Bake Off,

01:07:37visit channel4.com forward slash take part.

01:07:40Or not.

01:07:42Alright.

01:07:43Thank you so much.

01:07:44Bye.

01:07:45T-

01:07:46Bye.

01:07:47Bye.

01:07:48Bye.

01:07:49Bye.

01:07:50Bye.

01:07:51Bye.

01:07:52Bye.

01:07:53Bye.

01:07:54Have a nice day.

01:07:55Bye.

01:07:56Bye.

01:07:58Bye.

01:07:59Bye.

01:08:01Bye.

01:08:02Bye.

01:08:03Bye.

01:08:04Bye.

01:08:06Bye.

01:08:07Bye.

01:08:08You

The Great British Bake Off - S15 Ep01 - Cake Week - Full hd

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