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The Great British Bake Off Season 16 Episode 2
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00:00:00Last time, we kicked off with cakes.
00:00:04It's a bit green.
00:00:05They look disgusting.
00:00:07Oh, God.
00:00:08While Ian went from mess...
00:00:09It's just falling apart.
00:00:11..to success...
00:00:12That's incredible.
00:00:13..and Jessica and Tom were on a roll.
00:00:15I think it's delicious.
00:00:17It was Natalia's taste of home...
00:00:19Stunning.
00:00:20..that earned her the first star baker crown.
00:00:23While Leighton had a wobble...
00:00:25This is a very tough cake.
00:00:27..Hassan's hopes came unstuck.
00:00:29It's got no stability.
00:00:31Looks like it's been dropped out of a tree.
00:00:33And he was the first to leave the tent.
00:00:35It wasn't your couple of days, was it, really?
00:00:37No, no, it wasn't.
00:00:38This time...
00:00:39There may be trouble.
00:00:41We're baking biscuits...
00:00:43Close one eye.
00:00:44..with a signature bake...
00:00:46..that not everyone's cut out for.
00:00:49A technical challenge...
00:00:51Lord of mercy.
00:00:52..that should be an all-time classic.
00:00:54That's all right, isn't it?
00:00:56But time is the theme...
00:00:58Please don't break, please don't break.
00:00:59..and the problem.
00:01:00It's like it's condemned.
00:01:01..in a spectacular showstopper.
00:01:05I've never seen anyone quite like that before.
00:01:08Oh, don't!
00:01:0811 bakers remaining.
00:01:35Last week, Paul, to spit out some of my cake.
00:01:39This week, I hope he actually swallows it and enjoys it.
00:01:41Good luck.
00:01:42You too.
00:01:42Good luck to you too.
00:01:43But who will be crowned biscuit wheat star baker?
00:01:46I've got a go-to biscuit.
00:01:47Always involves chocolate and orange.
00:01:50And who will have to leave the bake-off tent?
00:01:53Are you a dunker?
00:01:54Yeah, big time.
00:01:55Sometimes I do leave it and a wee bit too long.
00:01:58Am I looking forward to today?
00:02:00I think I am.
00:02:01Excited, but very nervous again.
00:02:04How do you approach that difficult challenge?
00:02:06Have a little dance.
00:02:10Hello, bakers.
00:02:12Welcome back to the tent.
00:02:13It's biscuit week.
00:02:14What's your favourite biscuit, Noel?
00:02:16Well, not many people know this about me,
00:02:18but at midnight, I like to get naked,
00:02:20glue feathers onto myself
00:02:21and put party rings in my eyes
00:02:23and pretend to be an owl.
00:02:24Nice.
00:02:25No party rings.
00:02:26I hate nice.
00:02:28For today's signature challenge,
00:02:30the judges would like you to bake
00:02:3112 slice-and-bake biscuits.
00:02:34You'll be doing this by shaping the dough
00:02:36into an oblong
00:02:37so that when you slice into it,
00:02:39it reveals a picture or a design.
00:02:42You have two hours...
00:02:43On your marks.
00:02:44Get set.
00:02:45Bake.
00:02:45Great.
00:02:48Biscuit time.
00:02:49Whoa.
00:02:50Let's hope it will be tasty,
00:02:52especially after last week.
00:02:54Little nervous.
00:02:56Drama queen.
00:02:57Ah!
00:02:58I'm not going to worry today.
00:03:00No worries.
00:03:01Uh-uh.
00:03:02Oh, no.
00:03:04Today's signature challenge
00:03:05is a slice-and-bake biscuit.
00:03:07Normally, when you make a biscuit,
00:03:09you make a paste,
00:03:09which you roll up,
00:03:10pop in the fridge to chill,
00:03:11slice, and then bake it.
00:03:13But the difference is
00:03:14we want them to hide
00:03:15a big design inside.
00:03:17But we don't want
00:03:18a simple pattern
00:03:19like a checkerboard.
00:03:20We want a picture.
00:03:22So the shaping
00:03:23is going to be difficult
00:03:24because the bakers
00:03:25really have to think ahead.
00:03:26We're making something
00:03:27which will only show up
00:03:29as the picture
00:03:29when you slice it.
00:03:31You're going to have to make
00:03:32lots of different colours
00:03:33and think in a 3-D way,
00:03:35and that is extremely
00:03:36difficult to do.
00:03:37But this biscuit
00:03:38has another problem.
00:03:39It needs to have a snap.
00:03:40But once you add colour
00:03:42to a biscuit,
00:03:42it's very difficult
00:03:43to know when it's baked.
00:03:44They won't want it
00:03:45to be in there too long
00:03:46because they don't want
00:03:47it to go brown
00:03:48because that'll spoil
00:03:49their pattern.
00:03:50If they go too far
00:03:51and try to impress us
00:03:52too much,
00:03:52then they're going
00:03:53to run out of time.
00:03:54You may lose
00:03:54the overall pattern
00:03:55and you may start panicking,
00:03:57under-bake it,
00:03:57over-bake it.
00:03:58Keep it simple
00:03:59and make sure
00:03:59the bake is correct.
00:04:02Poi Man,
00:04:03good morning.
00:04:04Good morning.
00:04:05Tell us all
00:04:05about your biscuit.
00:04:06During the year
00:04:08of the ox,
00:04:09because I was born
00:04:10in the year of the ox,
00:04:12so it's quite intricate.
00:04:13Have you managed
00:04:14to do it in the time?
00:04:15No.
00:04:17Never.
00:04:18Baking isn't quite enough
00:04:19to satisfy
00:04:20Poi Man's creative urge.
00:04:22She also paints rocks
00:04:23to decorate her garden
00:04:24and local area.
00:04:26Stone village.
00:04:27Her intricate almond
00:04:28and ginger biscuit ox
00:04:29will be complete
00:04:30with ears and horns.
00:04:32You paint rocks
00:04:33and then leave them
00:04:34in the forest
00:04:34for people to find?
00:04:35Yeah,
00:04:36make someone happy
00:04:37when they pick up
00:04:37the rock in the forest.
00:04:39With down my name.
00:04:41Do you tell anyone?
00:04:42Not really,
00:04:44but when I go back,
00:04:45it's gone.
00:04:49OK,
00:04:49let's leave that chat there.
00:04:52Spice ears,
00:04:53here we go.
00:04:54Tom has also looked
00:04:54east for inspiration.
00:04:57I am making
00:04:57the Haya Safiya,
00:04:59which is the mosque
00:05:00in Istanbul.
00:05:01It's like the most
00:05:02incredible building
00:05:03I've ever been in.
00:05:04When Tom isn't holidaying
00:05:05with his friends,
00:05:06he's competing with them.
00:05:08Oh, yeah, baby!
00:05:11His Haya Safiya biscuits
00:05:13will feature Turkish spices
00:05:15balanced of a sharp lemon filling.
00:05:17How you doing, Tom?
00:05:18Week two.
00:05:19Well done.
00:05:19Congratulations.
00:05:20Week two.
00:05:20We made it.
00:05:21Honestly,
00:05:21after the technical last week,
00:05:23it does feel like it.
00:05:23Shall I be honest with you?
00:05:24Yeah.
00:05:25I think you should have
00:05:26had a handshake.
00:05:27Stop it.
00:05:28Did the show stop?
00:05:28I felt like he messed up there.
00:05:31Just saying.
00:05:33How much do you want?
00:05:34How much do you want that handshake?
00:05:35Let's pretend that we're getting that.
00:05:36Poor handy.
00:05:37It'd be amazing, wouldn't it?
00:05:39Tom's mask will require
00:05:4030 precisely measured
00:05:42sections of dough.
00:05:43Have I got the colours?
00:05:44One, two, three, four, five.
00:05:45One, two, three, four, five.
00:05:46And whilst all the bakers
00:05:48will have to create
00:05:48multiple colours
00:05:49to build a design
00:05:50that will reveal
00:05:51a picture when sliced.
00:05:52It's so blue.
00:05:53Flavour could prove
00:05:54even more important
00:05:55than how it looks.
00:05:56Ooh.
00:05:57That's nice.
00:05:58Features that Nadia
00:06:00is hoping to combine.
00:06:01I am making
00:06:02a shape of an avocado
00:06:03and I'm flavouring it
00:06:05with matcha.
00:06:07Are you using colouring
00:06:08or just matcha?
00:06:08Just matcha.
00:06:10How much matcha
00:06:11have you put in?
00:06:12Not that much.
00:06:14Nadia often relies
00:06:15on old family recipes
00:06:16in the kitchen.
00:06:17I think none of us best
00:06:18is better.
00:06:19None of us is better!
00:06:20Her Amma's love
00:06:21of avocados on toast
00:06:23has inspired her
00:06:24chocolate and matcha biscuits.
00:06:25He doesn't like matcha,
00:06:27you know that, do you?
00:06:28No, he hates it.
00:06:28Does he?
00:06:29Yeah, it's like
00:06:30his kryptonite.
00:06:31Have you practised this?
00:06:32Yeah.
00:06:33If my kids see
00:06:33one more avocado biscuit,
00:06:35they're going to throw it at me.
00:06:37I've been hiding them
00:06:38and my kids pack lunches
00:06:39and everything.
00:06:40They're like that.
00:06:40Oh!
00:06:42Once their dough is coloured...
00:06:44This is the tricky bit.
00:06:45..the baker's designs
00:06:46can only be created
00:06:48by cutting and shaping
00:06:49multiple building blocks.
00:06:50Three mil, 6.4 wide.
00:06:53I do it by eye.
00:06:54I don't have time to mesh it.
00:06:56And whilst Tom
00:06:57is having to use
00:06:57custom-made templates...
00:06:59Got a good debt.
00:07:00Aaron has also come prepared.
00:07:02I'm using the extruder
00:07:04to get the tongue.
00:07:05The actual design
00:07:06is like a baby's face.
00:07:09Aaron lives in London
00:07:10with his boyfriend, Anthony.
00:07:11Cheers.
00:07:12They've recently celebrated
00:07:13the arrival of their best friend
00:07:15Latifah's baby girl.
00:07:17And Winnie will be immortalised
00:07:18in a tonka and malted milk biscuit
00:07:20dipped in milk chocolate.
00:07:22Just putting the glint
00:07:24on an innocent child's eye
00:07:26before they realise
00:07:29working full-time,
00:07:31paying bills.
00:07:32Bakers, you are halfway through.
00:07:37You've got one hour left.
00:07:39If I can't finish in time,
00:07:41it will be a cow.
00:07:43Remember,
00:07:44not about the baking,
00:07:45about the vibes.
00:07:48Who is that?
00:07:50I'm going to start the assembly.
00:07:52The bakers are now building blind.
00:07:55I start from the inside first
00:07:57and then build it up.
00:07:58This, the nose.
00:08:00They won't know
00:08:01if they've constructed
00:08:02their designs correctly.
00:08:0325 mil.
00:08:04Until they slice them.
00:08:06I've never done anything
00:08:07like this before.
00:08:07It was such a wacky challenge.
00:08:09But that's not their only worry.
00:08:11This has got to get in the freezer.
00:08:13As soon as they begin building...
00:08:14So sticky.
00:08:16..the heat from their hands
00:08:17will begin melting their dough.
00:08:18It's like trying to handle
00:08:19cooked spaghetti.
00:08:20Just like this in the freezer.
00:08:22And whilst Tom, Aaron and Poi Man
00:08:24are building
00:08:25just millimetres at a time.
00:08:26These are the cheeks.
00:08:29So I press it 45 degree.
00:08:33Even the simpler designs
00:08:35are a struggle to build.
00:08:36Because this is heavy.
00:08:37It's making the bottom
00:08:38a bit flat.
00:08:39So then I need to curve it
00:08:40again with my fingers.
00:08:44Morning, Natalia.
00:08:45Hello.
00:08:45Star Baker.
00:08:46Oh, yes.
00:08:47Thank you so much for it.
00:08:49Tell us all about your biscuit.
00:08:50So my biscuit's inspired
00:08:53by the flag of Gjorkshire
00:08:55where I am now live.
00:08:58You live in Yorkshire?
00:08:59Yes.
00:09:00It's a shame, actually,
00:09:01because I'm from the sort
00:09:02of the Lancashire side.
00:09:03Yeah.
00:09:04To support her new life
00:09:06in Yorkshire,
00:09:07Ukrainian-born Natalia
00:09:08is training to be an accountant.
00:09:10Thank you, baby.
00:09:11So helpful.
00:09:13She's hoping her almond-flavored
00:09:15white rose tribute
00:09:16to her adopted home
00:09:17will help her retain
00:09:18the Star Baker crown.
00:09:20What's Star Baker in Ukrainian?
00:09:22Zyrka.
00:09:22Zyrka.
00:09:23Zyrka.
00:09:24Zyrka.
00:09:24Zyrka.
00:09:25OK.
00:09:26When I was making these at home,
00:09:28my boyfriend was like,
00:09:29is it the Millennium Falcon?
00:09:30And I was like,
00:09:31well, obviously no,
00:09:32but maybe I'll say
00:09:34these were going to be boats,
00:09:35but now they're Millennium Falcon.
00:09:37Jasmine is a keen wild swimmer.
00:09:39And her love of the water
00:09:42has inspired
00:09:44spiced orange biscuit boats.
00:09:46I need to get them
00:09:47in the freezer
00:09:48in five minutes' time,
00:09:49so we're up against it.
00:09:51But Jasmine's boats...
00:09:52Go faster, right.
00:09:54..aren't the only design
00:09:55already on their way
00:09:56to the freezer.
00:09:57What's it look like?
00:09:58You haven't got any idea of it.
00:10:00It's a carrot.
00:10:01It's a carrot.
00:10:02It's an orange.
00:10:03It's an orange.
00:10:05Oh, you know,
00:10:06I was close.
00:10:07Wine o'clock.
00:10:08Wine o'clock.
00:10:10Layton gets all his bakes
00:10:12taste-tested
00:10:12by his best friend, Audrey.
00:10:14Oh, they're nice.
00:10:16Your baking's improved.
00:10:18She's approved
00:10:19these orange-sliced biscuits
00:10:21with a chocolate-orange ganache dip.
00:10:23You all right?
00:10:24You're not too stressed.
00:10:24You seem a bit, like, stressed.
00:10:26Shall we dance?
00:10:26Come on, let's dance.
00:10:27Let's get rid of the stress.
00:10:29There may be trouble ahead.
00:10:32Let's chill out.
00:10:33It's all right for you
00:10:34to say that, isn't it?
00:10:35You know I've done this show.
00:10:36I know.
00:10:37I've been in this stress.
00:10:38But I know where the door
00:10:38of the oven is.
00:10:42There goes the last layer.
00:10:44Whilst the simpler designs
00:10:45are ready to chill...
00:10:47Looks very strange, doesn't it?
00:10:49Ooh!
00:10:50Those planning to impress
00:10:52the judges
00:10:52with something more complex...
00:10:54I've got five minutes
00:10:55to do the whole thing,
00:10:56ten minutes to chill it again.
00:10:57...could be starting
00:10:58to regret it.
00:10:59This is so fiddly.
00:11:01I need to start building now,
00:11:04otherwise I won't have time.
00:11:06I will have to build
00:11:07a year and home separately.
00:11:10Now I'm just doing
00:11:10the bits of the face.
00:11:12My first practice,
00:11:13my boyfriend actually said
00:11:14they look like
00:11:15Edward Monk's The Scream.
00:11:17They look pretty scary.
00:11:19To complete the face
00:11:20on his design,
00:11:22Toby has come up
00:11:23with a shortcut.
00:11:23You just start
00:11:24with the main features
00:11:25and then let this dough
00:11:27get quite soft.
00:11:28It doesn't look pretty
00:11:29but you just kind of
00:11:30like slop it in,
00:11:31like filling holes
00:11:32in your house.
00:11:33Toby and his girlfriend
00:11:34Sid have recently
00:11:35bought their first home,
00:11:37which they share
00:11:38with their rescue dog,
00:11:39Bex.
00:11:39Leave it.
00:11:40OK.
00:11:41Good girl.
00:11:43He'll attempt
00:11:44to build banana
00:11:44and peanut-flavoured
00:11:45Bex biscuits.
00:11:47The slopping it method
00:11:48doesn't feel like
00:11:49you should be doing it
00:11:50to something you're
00:11:50going to serve
00:11:51Prue and Paul,
00:11:52to be honest.
00:11:52One baker plans
00:11:54to serve Prue and Paul
00:11:55the most important
00:11:56meal of the day.
00:11:58I'm making eggs
00:11:59and bacon on toast
00:12:00and so you've got
00:12:02the yolk,
00:12:03the white,
00:12:03the bacon,
00:12:04the bread.
00:12:04Do you think
00:12:05you've been a bit
00:12:05mean with the bacon?
00:12:07You've got to look
00:12:07after your cholesterol
00:12:08problem.
00:12:09I see.
00:12:10Jessica works
00:12:11as a healthcare
00:12:11systems designer
00:12:12and works out
00:12:13every weekend
00:12:14at a local skate park.
00:12:18She's flavouring
00:12:19her breakfast biscuits
00:12:20with another
00:12:21of her guilty pleasures.
00:12:22Cherry Bakewell.
00:12:23Who do you fear?
00:12:24Who do you think's
00:12:25really good?
00:12:26Tom?
00:12:27Everyone is.
00:12:28You fear everyone.
00:12:29That's why last week
00:12:30I said this.
00:12:31Surely not point,
00:12:32man.
00:12:33She paints pictures
00:12:34on rocks
00:12:35and then puts them
00:12:36in the forest
00:12:36and doesn't tell anyone.
00:12:37That's so nice.
00:12:39Yeah.
00:12:40I literally
00:12:40put it back
00:12:41in the freezer.
00:12:42These need to get
00:12:43chilled quite heavily
00:12:45before you slice them
00:12:46because if it's too soft
00:12:47it will collapse
00:12:48under its own weight.
00:12:51Oh, I have time
00:12:52to do the horn.
00:12:54What am I doing?
00:12:56Come on.
00:12:57I still have a freezer.
00:13:00How long
00:13:01are you seeing
00:13:02in a freezer?
00:13:0415 minutes.
00:13:04But some bakers
00:13:05can't just chill.
00:13:09Cream cheese icing time.
00:13:10Banana cream cheese
00:13:11icing time.
00:13:13I'm just melting
00:13:13some chocolates
00:13:14for the back of them.
00:13:16This is my
00:13:17whipped orange ganache.
00:13:18Oh my God.
00:13:19You can't go wrong
00:13:19with chocolate orange though.
00:13:20Can you taste it?
00:13:21No, I'm alright.
00:13:22I'll add too much
00:13:23in week one.
00:13:24Coming to help.
00:13:26Away from hairdressing
00:13:27and baking
00:13:27Leslie's passions
00:13:29are a garden.
00:13:30You're going to get wet.
00:13:31And her dogs
00:13:32Norman and Marley.
00:13:33Bonkers dog.
00:13:34But it's her love
00:13:35of cupcakes
00:13:36that's inspired
00:13:37her whipped chocolate
00:13:38ganache filled
00:13:38orange cupcake biscuits.
00:13:40What's this about you
00:13:41being able to do
00:13:42my Brummie accent then?
00:13:43Because my partners
00:13:44mum and dad
00:13:45are from King Standing.
00:13:47That's where I'm from.
00:13:48Is it?
00:13:48Alright.
00:13:49No, but are you alright, babs?
00:13:50I'm alright, I'm fine.
00:13:53So I'm making
00:13:54mincemeat
00:13:54and then I'm fusing
00:13:55that into a white
00:13:56chocolate ganache.
00:13:57Cliff is going to be
00:13:58modelled after my cat.
00:14:00Last Christmas
00:14:00he stole the mince pie
00:14:02straight out of my hand.
00:14:03Rescue cat Victor
00:14:04lives in Belfast
00:14:05with Ian and his
00:14:06girlfriend Dervla.
00:14:07He is really living
00:14:08up to the black cat
00:14:09reputation.
00:14:10His mince pie crime
00:14:13will be recorded
00:14:14in a spiced
00:14:15orange biscuit
00:14:16filled with
00:14:16mincemeat ganache.
00:14:18I want him to be
00:14:18shamed publicly
00:14:19on TV.
00:14:22Look straight
00:14:23into the camera
00:14:23and tell him,
00:14:24Victor,
00:14:24you've been out of order
00:14:25and now we're going to
00:14:26shame you.
00:14:28Imagine shaming a cat.
00:14:32What time are we on?
00:14:3345 minutes remaining.
00:14:36Now it's a balancing act
00:14:37of letting the whole
00:14:38thing chill long enough
00:14:39that you can slice it
00:14:39really neatly.
00:14:40But I'm worried
00:14:41about baking time.
00:14:42I'm so worried
00:14:43about this.
00:14:44Take the dough
00:14:45out of the freezer
00:14:46too soon
00:14:47and their design
00:14:48could collapse
00:14:48when cut.
00:14:49Now I do the years
00:14:50in thunder
00:14:51and horn.
00:14:52It's a last minute plan.
00:14:54But left too long
00:14:55and there won't be
00:14:56enough remaining time
00:14:57to bake and deliver
00:14:58the snap the judges
00:14:59have demanded.
00:15:00It's a lot of
00:15:00wheat and a rind,
00:15:01isn't it?
00:15:01I'm just waiting.
00:15:03Stop looking
00:15:03at other people.
00:15:04You're constantly
00:15:05not looking
00:15:06at other people.
00:15:07You know what you're
00:15:07doing.
00:15:07Five minutes.
00:15:10It's the moment
00:15:11of truth.
00:15:12Cue potentious music.
00:15:14I need to do this
00:15:15in five minutes.
00:15:17Upside down
00:15:18there could be
00:15:18an ice cream.
00:15:19Hopefully.
00:15:22It's a dental floss.
00:15:24If I used a knife
00:15:25it would make it
00:15:27uncircular.
00:15:29Just a bit
00:15:30squishy.
00:15:32I'm not
00:15:33cutting them
00:15:34very, very thick
00:15:35because I still
00:15:36want them to have
00:15:36cocoa dough.
00:15:37Seeds.
00:15:38Are you going in yet?
00:15:39No.
00:15:40How long have we got
00:15:41left?
00:15:41You have half an hour
00:15:43left.
00:15:43Are you messing?
00:15:45No pressure.
00:15:47They look like
00:15:48cupcakes-ish.
00:15:49I'm going to put them
00:15:50in.
00:15:51Hopefully we'll have
00:15:52enough time to finish
00:15:52these.
00:15:53while everyone else
00:15:57is baking or slicing.
00:15:58Eggs bakey?
00:15:59Not long enough.
00:16:01Hoyman, Tom and Aaron
00:16:02are still chilling
00:16:03their biscuit dough.
00:16:05Oven is on,
00:16:05the oven is ready,
00:16:06the oven is primed.
00:16:08Look at this.
00:16:08Good luck, girls.
00:16:14She's alive.
00:16:16I mean, it looks
00:16:16about as close to
00:16:17Vex as a biscuit can.
00:16:19A bit nervous about
00:16:19this now,
00:16:20to be honest.
00:16:20Wait, Vector.
00:16:23Pray for me.
00:16:26Trust the process,
00:16:27trust the timing.
00:16:30Oh, God, holes.
00:16:32Doesn't look like ox.
00:16:33It's quite an abstract ox.
00:16:35It looks like cow.
00:16:38It's okay.
00:16:38It's what it needed
00:16:39to look like.
00:16:42Oh!
00:16:47It's a spitting image
00:16:47of Winnie.
00:16:48Literally like she's
00:16:49here with me now.
00:16:50Douche, douche, douche, douche.
00:16:51Oh, it's not even.
00:16:54I just don't want
00:16:55them to brown too much.
00:16:57Such a fine line
00:16:58between overbates
00:16:59and underbates.
00:17:00Whoa.
00:17:02Oh, this one looks
00:17:03a bit...
00:17:04Is he winking?
00:17:05Oh, she's lost her eye.
00:17:06Imagine, like,
00:17:07a little bit of black hair.
00:17:08It looks a little bit
00:17:09like Noel.
00:17:13I'm not even joking.
00:17:15It's so good.
00:17:15Can we actually cook this?
00:17:17Can you give me that?
00:17:18You're cooking.
00:17:18I'm going to cook this.
00:17:20Let me put it in there.
00:17:21And I'm going to...
00:17:22Look at the resemblance.
00:17:25Close one eye.
00:17:29They're not quite crispy enough.
00:17:33Oh!
00:17:34Get them in the oven.
00:17:35Okay.
00:17:35I'm thirsty.
00:17:36етаCase.
00:17:37My God.
00:17:39It's taking a bit of time.
00:17:40hurry up.
00:17:41I've pushed it up a bit.
00:17:42How many times?
00:17:44Well, God.
00:17:44You've got 15 minutes left.
00:17:46We're not going to have the best nap in the world.
00:17:48I'm praying.
00:17:49Thank you so much.
00:17:55If I take them out too soon, because they might have butter in the dough, they all be soft.
00:18:00Scared. Scared.
00:18:01If I leave them in too long, because they might have sugar as well, they will be too hard.
00:18:06All right.
00:18:08What do I want to do?
00:18:09How many minutes have we got left?
00:18:11You've only got five minutes left.
00:18:13I'm just going to have to come out.
00:18:15Bye.
00:18:16Here we come.
00:18:17My hook is done.
00:18:25Oh, no.
00:18:26It won't stick.
00:18:28I'm just dipping my biscuits.
00:18:30How much time do we have?
00:18:31Bakers, you only have one minute left.
00:18:35It'll be all right.
00:18:36The deer and homies look really silly.
00:18:38Do you want hands?
00:18:39Yeah, put your pump.
00:18:40Just dip, and then just swipe, and then pop them out.
00:18:43Bakers, your time is off.
00:18:49Please step away from those juicy biscuits.
00:18:53I hope they're not juicy.
00:18:55Something would have gone wrong.
00:18:56They look gorgeous.
00:18:57You know what, darling?
00:18:59They are what they are.
00:19:00It's so good.
00:19:02Thanks.
00:19:03I think they look like pick now.
00:19:06Does Noel count?
00:19:10Oh, Noel's hot.
00:19:11It's judgment time for the baker's signature slice and bake biscuits.
00:19:20Hi, Nadia.
00:19:21Hi, Nadia.
00:19:22Hi, Nadia.
00:19:22Very clever.
00:19:28I think they look better on the back.
00:19:29Better on the other side.
00:19:30Yeah.
00:19:31You've managed to get quite a few layers coming into that.
00:19:34That made with matcha and chocolate.
00:19:39Probably could have done with a little bit longer in the oven.
00:19:40Because you've got such a thick middle.
00:19:43Definitely underbaked.
00:19:44And I don't think the flavour's quite strong enough.
00:19:46Prue's right.
00:19:47If you're going to put matcha in, then put it in.
00:19:49Yeah.
00:19:49Regardless of whether we like it or not.
00:19:56Looks like a cat.
00:19:57She's quite cat-like.
00:20:00Design is stark.
00:20:02They are cinnamon honey biscuits with banana, cream cheese frosting and peanut parling.
00:20:07Oh, there's a lot going on in there.
00:20:09I find the peanut overwhelming.
00:20:11Be careful about putting too many things in there.
00:20:13Yeah, I think you're overloading it.
00:20:17He's a bit sad, isn't he?
00:20:19He's an angry boy.
00:20:20You've lost a bit of definition on it.
00:20:22These are winter spice with mincemeat ganache.
00:20:26Mmm, I love the flavour.
00:20:27Spice blend is spot on.
00:20:29Just needed to be sharpened up.
00:20:34They are beautifully executed.
00:20:36Really neat.
00:20:37It's a very simple design, but so effective.
00:20:39There's some nutmeg and cinnamon inside the biscuit.
00:20:41And then chocolate, ganache, and then the caramel.
00:20:44The flavours are absolutely delicious.
00:20:47Knees longer than the oven.
00:20:48Okay.
00:20:48It's just a little bit underbaked.
00:20:55It's very detailed and you've done it really well.
00:21:00I love how neat these are.
00:21:01It's clever, really clever.
00:21:03The filling is a lemon curd and the flavour of the biscuit should be Turkish spices.
00:21:09It's quite delicately spiced, but I think it's really delicious.
00:21:12The curd is beautifully set as well.
00:21:17It's just the bake is not quite there.
00:21:19I would have given that another five minutes.
00:21:24I think you've managed the orange beautifully.
00:21:27These look amazing.
00:21:28Very clever.
00:21:30Well baked, great flavour.
00:21:31I mean, what's not to like about chocolate and orange?
00:21:34Does it really look like a rose?
00:21:41Yes.
00:21:41It is very almondy.
00:21:43Flavour of the almond is good.
00:21:44But they are a bit soft, which is surprising because they're very thin.
00:21:48What is it?
00:21:53I have to change plans.
00:21:54Is it a Pokemon?
00:21:56This is meant to be an ox, wasn't it?
00:21:58Did you just add them?
00:21:59Yeah.
00:22:00Did you just stick that on?
00:22:01Yeah, she did.
00:22:02I think it looks like some sort of creature.
00:22:06Yeah.
00:22:08The ginger is really hot.
00:22:10Your ginger level needs to come down a little.
00:22:12A bit soft.
00:22:13But otherwise, it does look quite striking.
00:22:15You just can't identify what it is.
00:22:16OK.
00:22:18It's a biscuit.
00:22:18I really like the look of them.
00:22:23I do think they're witty.
00:22:25I've made a almond and cherry biscuit.
00:22:29The level of almond is beautiful.
00:22:30And the little kick of that cherry, it's almost quite tart.
00:22:33But I think, again, almost everybody's up to make their biscuits.
00:22:37Mm-hmm.
00:22:40Looks like a nice cream.
00:22:41Whatever you want them to be, Paul.
00:22:43Whatever you want them to be.
00:22:44We have got a sugar biscuit and a chocolate orange ganache.
00:22:49All I can taste is chocolate.
00:22:51You could have done with less filling and a longer bake.
00:23:00I quite like the look of them.
00:23:01They're very cartoony.
00:23:03I think they're charming and they're nicely done.
00:23:05What's all that in the bake?
00:23:06It was chocolate, but it hasn't sat.
00:23:07It is a baby and it could be an accident.
00:23:10Do you know what I mean?
00:23:10Yeah.
00:23:11And it's very nice.
00:23:12Enjoy your biscuit.
00:23:13They're lovely and thin.
00:23:17Nice.
00:23:17Snap.
00:23:18They are tonka and malt.
00:23:21Oh, they're delicious.
00:23:22And that hint of chocolate whey, that's the malt.
00:23:25And the layers of flavour come one after another.
00:23:28It's really lovely.
00:23:29Yeah, well done.
00:23:30Hold on, before you go, guys,
00:23:32is there someone we should be meeting?
00:23:34There's also Noel.
00:23:36LAUGHTER
00:23:36I'm going to take it and give it to him.
00:23:39Yeah, give it to him.
00:23:40Thanks, Aaron.
00:23:41Thanks, Aaron.
00:23:41They picked up on the chocolate, but the flavour came through.
00:23:45So, here's what it is.
00:23:47And it's good.
00:23:48LAUGHTER
00:23:49I think everyone got the same feedback, which was underbaked,
00:23:51which is good, because I was nervous they were going to be overbaked.
00:23:54It's not too negative, but it's not quite positive.
00:23:58Well, I don't think I'm going to make the avocado biscuits again.
00:24:03The bakers have no idea what biscuit they'll be asked to bake next.
00:24:08It's time for your technical challenge,
00:24:10and this one has been set by the lethal weapon herself, Prue Leaf.
00:24:14Prue, any words of wisdom?
00:24:17Use your temperature probe.
00:24:20Not sure if that's going to be helpful.
00:24:22I like the word probe, though.
00:24:24As ever, this technical challenge will be judged blind,
00:24:26so we're going to have to ask the judges to leave the tent
00:24:29in a style of their own choosing.
00:24:31LAUGHTER
00:24:31They've opted for the bog-standard walk.
00:24:34I was hoping for a cartwheel.
00:24:36Prue would like you to bake her take
00:24:39on the classic chocolate hobnob.
00:24:41Your hobnob should be topped with a thin layer of caramel
00:24:44and have two different feathered chocolate designs.
00:24:48You have two hours to produce Prue's delicious dunkers.
00:24:51And I've got two hours to get over the fact
00:24:53that Noel keeps using the phrase
00:24:54Prue's delicious dunkers.
00:24:56On your mark.
00:24:57Get set.
00:24:58Delicious dunkers.
00:25:00Bake!
00:25:05Oh.
00:25:05Hobnob's are my favourite dunker.
00:25:07But then have you noticed with a hobnob
00:25:08that when you maybe dunk it at least four times,
00:25:10it's actually drunk your tea before you've got there?
00:25:12So, I feel it is only right that I should know how to make one,
00:25:15but I do not.
00:25:16All the bakers have been given the same ingredients
00:25:19and Prue's pared-down recipe.
00:25:22The first step is make 12 biscuits
00:25:24and the second step is bake.
00:25:27That's it.
00:25:28This is going to be interesting.
00:25:32So, Prue, chocolate hobnobs.
00:25:34Why did you pick these for the technical?
00:25:36Well, I love hobnob.
00:25:37I mean, who doesn't?
00:25:38But you've got the addition of the caramel.
00:25:40Just to give them a bit more of a challenge.
00:25:42First, they need to make the biscuits,
00:25:44but they must cut the biscuits before they bake them.
00:25:46They're so crumbly.
00:25:48If you try to cut a sheet of hobnob,
00:25:50it'll just sport a bit.
00:25:52Oh, wow.
00:25:53The worst problem will be too much caramel.
00:25:55You need just enough to cover the bottom of the mould.
00:25:58But that may be more for me than you
00:26:00because you've got a sweeter tooth.
00:26:01And then they must chill.
00:26:03If the caramel isn't properly set,
00:26:04it won't come out.
00:26:05And then comes the chocolate.
00:26:07They've got to be ready to go with the feathering
00:26:09before the chocolate sets.
00:26:11I think this is a tricky challenge.
00:26:13Their timing has to be right.
00:26:14I'm going to try this.
00:26:17That's a delicious oaty hobnob, that.
00:26:19Very thin caramel.
00:26:21Mmm.
00:26:21I'm going to go for another dunk.
00:26:23Can I have a top of a tea, please?
00:26:25Me too.
00:26:25So I'm creaming the butter and sugar together.
00:26:28Then I'm going to put the flour in.
00:26:31I'm going to put golden syrup in now.
00:26:33Put the oats in.
00:26:35Flour in.
00:26:36Mix, mix, mix, mix.
00:26:37I've got to make 12,
00:26:38so I'm going to roll it out on some parchment.
00:26:41Pressing down in this ring mould.
00:26:42I just want them to be even.
00:26:43Hopefully I can still get two more out of this
00:26:45because I'm kind of short right now.
00:26:47Hello, Tom.
00:26:48Oh, hello.
00:26:48How did the judging go?
00:26:50No handshakes.
00:26:51I don't think we've seen one yet.
00:26:51What would you do if you got a Hollywood handshake?
00:26:53Who would you find first?
00:26:55It'd be my boyfriend.
00:26:55I'm going to say,
00:26:56if it goes any further,
00:26:58are we OK with it?
00:27:00This doesn't look right.
00:27:05I'm thinking,
00:27:06bake the whole thing first and then cut,
00:27:08or mould them with the cutter and bake?
00:27:12No idea.
00:27:13Managed to cut out nine.
00:27:15I'm just re-rolling the scraps
00:27:17to get the remaining three.
00:27:19All right so far?
00:27:20It's quite crumbly.
00:27:22I've got a feeling I've done this all wrong.
00:27:24It's very dry.
00:27:25It doesn't stick together.
00:27:27You know what?
00:27:28I'll just bake it like that and then cut.
00:27:32No idea how long I'm putting them in for.
00:27:33I'm going to put mine in for 16 minutes.
00:27:36Chopin' it?
00:27:37Make the caramel.
00:27:41I'm going to do a dry caramel.
00:27:42The risk is you can burn it very easily.
00:27:45You just heat up sugar, don't you?
00:27:48And then?
00:27:48Put one of those temperature things in.
00:27:50The only time I've ever used a temperature probe
00:27:52is when someone's ill.
00:27:54Why is it not called a thermometer?
00:27:55Why is it called a temperature?
00:27:56The temperature probe's implying it's going to be very hot.
00:28:00Oh, up a nose.
00:28:01I want to take the temperature that's caramel.
00:28:03Although I don't know if she meant use the probe
00:28:05for the caramel or for the chocolate.
00:28:08I don't remember how to make caramel.
00:28:10I'm guessing.
00:28:12You shouldn't stir it until it's caramelised
00:28:15because the caramelisation changes the structure
00:28:17and stops it crystallising.
00:28:19Stressful this is, isn't it?
00:28:21Have you ever made a hobnob before?
00:28:23Never.
00:28:23I buy them all the time.
00:28:25Who do you buy them for, then?
00:28:26My kids.
00:28:27How many kids you got?
00:28:28Two.
00:28:29Oh, boy and a girl?
00:28:30One girl, one boy.
00:28:31Oh, boy and a girl?
00:28:32Yeah, boy and a girl!
00:28:34Caramel looks nice.
00:28:36It's very smooth.
00:28:37This is not right.
00:28:38I'm going to start again.
00:28:40Oh, I don't know what happened.
00:28:43I need to do another caramel.
00:28:44Just a few seconds and it goes from caramel to burn.
00:28:48When it's biscuit week, why is it not the biscuit
00:28:50that's the hard part?
00:28:53Bakers, you are halfway through.
00:28:55You've got one hour left.
00:28:56My biscuits are awful.
00:28:58I'm bringing them out.
00:28:59I'm coming out.
00:29:00Whoa, they have spread like crazy.
00:29:06They seem OK.
00:29:07They seem cooked to the right.
00:29:09Crunch.
00:29:10Oh, you're going to have to cut them.
00:29:11Needs must.
00:29:12I don't have enough.
00:29:14It's not 12.
00:29:16How many have you got?
00:29:17Ten.
00:29:17Oh, gosh.
00:29:18Do you know what?
00:29:18I reckon you could do another two out of me.
00:29:20Do you know what I mean?
00:29:20I joined them together in the month.
00:29:22It should be OK.
00:29:23You need to do something.
00:29:24Make the caramel done and then spoon some into the silicon moulds.
00:29:30Spoon some?
00:29:31How many some?
00:29:32It says, this makes more than you need.
00:29:34So it's a bit of a trip up.
00:29:36Put too much caramel into their moulds.
00:29:38She only wants a thin layer.
00:29:40And the baker's hobnobs will taste of little else.
00:29:43Just doing a random tablespoon.
00:29:44For some reason, that feels right.
00:29:46A little bit thick.
00:29:49I think you're my good luck charm because this is actually working.
00:29:52I'm actually an angel.
00:29:53You'll find that out.
00:29:54You'll go, no one's good this year.
00:29:56I never want to go.
00:29:56There's no one called Noel.
00:29:57I don't want you to.
00:29:58I think we did it.
00:30:01I'm pouring this straight into the mould, chucking the mould in the freezer.
00:30:04How much caramel do you have to give it then?
00:30:06Well, I want enough that they can taste it.
00:30:07I'm trying to spread it.
00:30:09You can't be cheated out of caramel.
00:30:12What have I done?
00:30:15Try again, try again, try again.
00:30:17Can we get a time check?
00:30:18You have half an hour left.
00:30:21So, step four is place a biscuit on top of the caramel.
00:30:25I want these to fit in here.
00:30:26Get in.
00:30:28The cutting and stuffing technique is actually working.
00:30:33Didn't you win the technical?
00:30:34I won the technical.
00:30:35You're the technical whiz kid.
00:30:37Well, I was the technical whiz kid once.
00:30:39They're very crunchy.
00:30:41A little bit worried.
00:30:43I'm going to chill them in the freezer to firm them up.
00:30:45Biscuits are in the freezer with the caramel because it is currently 29 degrees in the tent.
00:30:51Coat six of the biscuits with dark chocolate.
00:30:54Then coat the remaining six biscuits with caramel chocolate.
00:30:57Are you tempering the chocolate?
00:30:59I just temper it all just in case.
00:31:00Normally with a biscuit, I wouldn't bother tempering it.
00:31:02But then I'm like, we're on the bake-off.
00:31:05Everyone's got this amount.
00:31:06This is out.
00:31:07So I'm just doing it to look like I know what I'm doing.
00:31:09I'm trying to get this to like 32 degrees-ish.
00:31:12The caramel looks terrible.
00:31:14That's all right, isn't it?
00:31:16I have never tempered caramel chocolate before.
00:31:19I only heated it lightly and it feels extremely stiff.
00:31:23Oh, God.
00:31:24I don't have enough biscuits.
00:31:26This is mine.
00:31:28Quick, quick, quick.
00:31:29Go, go, go.
00:31:30Bakers, you have ten minutes left.
00:31:33Lord have mercy.
00:31:35Careful.
00:31:36Oh, my caramel's not set.
00:31:38I didn't use my probe.
00:31:40I thought it was for tempering the chocolate.
00:31:42Oh, no.
00:31:43These are not good noises that I'm hearing from down here.
00:31:45Nothing to see here, people.
00:31:50What a bloody mess.
00:31:57They stick together.
00:31:58It's not set.
00:31:58It won't come out.
00:31:59I'm going to dip the biscuits upside down in the chocolate.
00:32:03Dip and go.
00:32:03Considering how bad they looked when they came out of the oven,
00:32:06I don't feel that awful about them.
00:32:08I need to put some chocolate on.
00:32:10It's not going to be too much.
00:32:11When you feather, the under chocolate should be slightly melted.
00:32:16The little lines need to sink into the main chocolate on top.
00:32:19I think this is what you do to make a bit of feathering.
00:32:23Oh, no, maybe not.
00:32:24So beautiful.
00:32:26I love it.
00:32:27Yeah.
00:32:28Bakers, you have one minute left.
00:32:32No, well, you're done.
00:32:33Oh, no.
00:32:34This is awful.
00:32:35At least four of them are going to be different,
00:32:37so hopefully that gets me at least some brownie points.
00:32:39No, it's not feathering well.
00:32:41Too thick.
00:32:42The caramel at the bottom.
00:32:44Ah.
00:32:46Oh, my God, that's completely wrong.
00:32:49Ah.
00:32:50These actually look kind of sick.
00:32:52It's like Russian roulette.
00:32:54Please pick the good one.
00:32:56Oh, no.
00:32:57Just relax.
00:33:00I can't relax.
00:33:01I can't relax.
00:33:02I can't watch.
00:33:03It's all too thick, but I can't bring you the bottle in.
00:33:06It won't come out.
00:33:07Okay, bakers, your time...
00:33:10This is ridiculous.
00:33:12...is up.
00:33:14This is ridiculous.
00:33:16This is ridiculous.
00:33:17This is ridiculous.
00:33:17Oh, my God.
00:33:18Please bring your hobnobs up to the front and place them behind your photographs.
00:33:22Oh, yours are beautiful.
00:33:26I'm the number 12.
00:33:28Toby smashed it.
00:33:29Toby.
00:33:30Yeah, those are beautiful.
00:33:31I will be at the bottom.
00:33:33Why?
00:33:33What happened?
00:33:34Look at my one.
00:33:36Oh, my God.
00:33:37Just everything wrong.
00:33:41It's hobnob judgment time.
00:33:43Paul and Prue are expecting 12 perfectly crunchy oat biscuits topped with deliciously smooth caramel
00:33:49and delicately feathered chocolate, and they'll have no idea whose is whose.
00:33:54Start with this one, Prue.
00:33:57Mmm.
00:33:57They're all over the place.
00:33:58Feathering hasn't worked.
00:34:00That one's not bad, and then the rest are awful.
00:34:02At least it's crispy.
00:34:04That is going to be really sweet.
00:34:06I know it's quite difficult to get thin caramel, but it really is important because that biscuit isn't very thick.
00:34:12The bake on the hobnob is pretty good.
00:34:13But they don't look good, and the caramel's too thick.
00:34:16Right, shall we have a go at this one?
00:34:17They're all odd-shaped.
00:34:19It's not very consistent, is it?
00:34:21Yeah, I need too much caramel.
00:34:23It tastes okay, but it's too much caramel, and the chocolate's all over the place.
00:34:26How can you do two centimeters of decoration and try and feather that?
00:34:30You need a machete.
00:34:32It's everything.
00:34:33Caramel, biscuit, everything's too thick.
00:34:35Mmm.
00:34:36In fact, the caramel layer is thicker than the biscuit.
00:34:39Now, there is feathering on this.
00:34:40It's still not very delicate, though.
00:34:42Now, that's not too bad.
00:34:43Look, that is a nice thin layer of caramel.
00:34:46It is.
00:34:46Yeah, the balance between the three, the chocolate, caramel, and biscuit is good.
00:34:49These are much more delicate.
00:34:51But it's sort of been smeared.
00:34:52It's not really feathered, is it?
00:34:54It's thin, though.
00:34:55Really thin.
00:34:56I like that.
00:34:56That's the right proportion.
00:34:58There's three times as much biscuit as caramel, and then about the same amount of caramel as chocolate.
00:35:03It's very nice.
00:35:04I like that one.
00:35:05OK.
00:35:05Now, these look quite neat, although the biscuit does look quite thick.
00:35:09It's cutting well.
00:35:10Chocolate's quite thick on that.
00:35:11It's not the caramel of the biscuit.
00:35:12It's the chocolate.
00:35:13It's a bit uneven.
00:35:14Because the biscuit is slightly domed, the caramel is thick at the edges, and nice and thin in the middle.
00:35:18They're good.
00:35:19There's a lot of feather in here as well, but look at the way they're rounded.
00:35:23Let's see.
00:35:24Nice.
00:35:25I like that proportion.
00:35:26Mm.
00:35:26It's quite a chewy biscuit.
00:35:29Oh, dear.
00:35:30They're all over the place, aren't they?
00:35:32Look how thick that caramel is.
00:35:34It's the same thickness as the biscuit.
00:35:35Nicely baked.
00:35:36It is, but the appearance is not good.
00:35:38OK.
00:35:39Where are the rest of the biscuits?
00:35:41Look at the chocolate.
00:35:42What?
00:35:43You're kidding me.
00:35:44They've been decorated in a mould, haven't they?
00:35:46Yeah, that's why it's so thick.
00:35:47It's like a millionaire shortbread.
00:35:49I can't see any caramel.
00:35:50I think there must be some under there somewhere, possibly.
00:35:53These look really good.
00:35:55Very delicate.
00:35:56And all matching.
00:35:57I mean, all the caramel ones look as if they've been made by a machine.
00:36:00They're absolutely perfect.
00:36:01The caramel looks perfect.
00:36:03Nice and thin.
00:36:07I think that's a perfect hobnob.
00:36:09It's nice.
00:36:10Moving on to the last and maybe the least.
00:36:13They've really tried to be delicate, but...
00:36:15I mean, I think it looks like a hurry.
00:36:20The biscuits overbaked.
00:36:21Not the best.
00:36:23Prue and Paul will now rank the hobnobs from last to first place.
00:36:28In 11th place, we have this one.
00:36:30Poe man.
00:36:31What went wrong?
00:36:32Everything gone wrong.
00:36:33In 10th spot, we have this one.
00:36:35That's me.
00:36:36Were you trying to pipe through a hose?
00:36:39In 9th place, we have this one here.
00:36:42They're very uneven.
00:36:43Aaron is 8th, Jessica 7th, Tom 6th, Ian is 5th and Jasmine is 4th.
00:36:51And then in 3rd place, we've got these ones.
00:36:54Natalia, apart from the fact that the caramel is not quite even, they're nice biscuits.
00:36:58In 2nd spot, we have this one.
00:37:03Nadia, really nice, but just not as good as number 1.
00:37:06Which means our winner is Toby.
00:37:08Well done.
00:37:10They're very delicate.
00:37:10The feathering is perfect.
00:37:12Very uniform.
00:37:13Good job.
00:37:14I'm absolutely buzzing.
00:37:17Prue said it was the perfect top log, which I will wear as a badge of honour forever.
00:37:22I read in the brief, said don't use all the caramel, and guess what I did?
00:37:26Starting off good and slowly descending.
00:37:28I just need to make sure that neatness is a priority tomorrow.
00:37:32Try to practice tonight and keep my place, hopefully.
00:37:36Oh, it's going to get so hot.
00:37:46I feel it getting hot already.
00:37:48After today's spectacular showstopper, we'll crown Biscuit Week star Baker and reveal who'll
00:37:53have to leave the bake-off tent.
00:37:55I have enjoyed Biscuit Week, mainly for the biscuits.
00:37:58It's been great.
00:37:59Biscuit Week is one of my favourite wigs.
00:38:01Also, you've come as a biscuit.
00:38:03Look at your tan.
00:38:03I have no idea where they're going, because they do something really well, and then the
00:38:10next challenge, they're going backwards.
00:38:12I think Leighton and Aaron both had nice biscuits in the signature, but then in the
00:38:15technical, he came eighth, and then Leighton ended up tenth.
00:38:18The one I'm worried about is Poiman.
00:38:20She has to do really well in the showstopper, and a few people have to do really badly, and
00:38:25then she'll save herself.
00:38:27Coming into the showstopper, I think Jasmine and Tom are sort of up there in line for
00:38:30Star Baker.
00:38:31No handshakes, though, right?
00:38:32No.
00:38:33Two weeks running.
00:38:33What's that about?
00:38:35I think my handshake's still on holiday, to be honest.
00:38:38How does he get home?
00:38:39Just crawls like that.
00:38:40It's like the Addams Family.
00:38:47Hello, lovely bakers.
00:38:49Welcome back to the tent, and your showstopper challenge is all about time.
00:38:53So, the judges would like you to create a biscuit time capsule.
00:38:57Now, your biscuit time capsule should be highly decorated and filled with at least five edible
00:39:03mementos.
00:39:04We'll then go and bury them at the back of the tent, and then in a thousand years' time, they'll dig them up, and holograms of Paul and Prue will judge them.
00:39:11We're only joking.
00:39:13We're only joking.
00:39:14They'll judge them in four hours.
00:39:16On your marks.
00:39:17On your marks.
00:39:18Get set.
00:39:19Bake!
00:39:20Till the future, Mari!
00:39:22Move fast, but think a lot.
00:39:26I'm going to be sore to time.
00:39:28I just want to do okay.
00:39:31Middle of the road is absolutely fine.
00:39:33I can't do this.
00:39:35Today's showstopper challenge, our bakers have to make time capsule with a minimum of five elements inside.
00:39:42It's a memory box, essentially.
00:39:44We don't want just some boring cardboard box to look at.
00:39:47The box itself needs to tell us lovely stories.
00:39:50Stability is critical.
00:39:52Engineering skills, architectural skills, artistic skills to make the time capsule look amazing is also integral to this challenge.
00:39:59And the memories inside have to be really exquisitely decorated.
00:40:03We want to be able to think, isn't that a perfect little teddy bear or isn't that a wonderful violin?
00:40:08The time capsule and all the elements inside could actually be made with one type of biscuit, but I'd like to see a little bit of diversity to show off the skills of the bakers.
00:40:18I'm looking for a surprise.
00:40:20I want to think, my goodness, that's brave.
00:40:23And then I want it to taste wonderful.
00:40:25And I quite like it to be witty and amusing.
00:40:29Not much to ask.
00:40:33Morning, Leighton.
00:40:34Good morning.
00:40:34Hi, Leighton.
00:40:35How are you?
00:40:36Tell us all about your time capsule.
00:40:38I am going to make a piano from when I was growing up.
00:40:41What is it, a grand piano that goes like that?
00:40:43It's not going to be quite so grand.
00:40:46Leighton's future in the competition rests on a black gingerbread piano containing shortbread memories of his childhood love of maths and one of the most sought-after items in Britain.
00:40:56I've got my blue peter badge from when I was 11.
00:40:59You haven't got a blue peter badge, have you?
00:41:01Oh, how lovely.
00:41:02What did you do for that?
00:41:03In those days, it used to be a safe silver paper.
00:41:05Yeah, I remember.
00:41:06And you could send it off.
00:41:07Yeah.
00:41:07And I used to go around all the neighbours for months and months and months collecting all the file.
00:41:11I didn't raise some money for help the agent.
00:41:13Oh, that's so lovely.
00:41:15Leighton's not the only baker preserving childhood memories.
00:41:18Today we are making my granny's cottage.
00:41:22Tom's cardamom spice biscuit cottage will store lemon cream-filled brandy snap memories of his grandad's cigars, his love of breakfast cereal and fishing.
00:41:31So much going on.
00:41:33Today is a real fast-paced one.
00:41:35If you were doing this at home, how long would it take?
00:41:37A day.
00:41:38A day?
00:41:38I mean, I would just give myself a day because things have to cool.
00:41:40Honestly, it's the cooling.
00:41:41Today it's going to get very hot in the tent, so my aim is to keep all the biscuits as cold as possible.
00:41:48It's called the Highland Holiday Time Capsule.
00:41:51Basically, I've just moved down to London and I'm missing Scotland a lot.
00:41:55Nestled in Jasmine's gingerbread picnic basket will be memories crafted in three different flavours of classic Scottish shortbread, including thistles, mountains and a Highland essential.
00:42:05I'm making an umbrella because it always rains in Scotland and I have so many happy memories of it raining in Scotland.
00:42:12As Jasmine, Tom and Leighton roll back the years, Natalia only seems to be travelling back to cake week.
00:42:20My box will be like a slice of cake.
00:42:23Natalia's cake slice will slide open to reveal memories of a new life in the UK, including macaron flowers from her Yorkshire garden and her daughter's teddy bear.
00:42:32So it's going to pull out like a drawer, is it?
00:42:35Yes, yes, yes.
00:42:35That's like a lot of construction into that.
00:42:37That's quite difficult.
00:42:39You've practised it?
00:42:40Yes, of course.
00:42:40And the drawer comes out all right?
00:42:42Yes, yes.
00:42:43In this heat, I think you've got to be careful.
00:42:45When it comes to building with gingerbread, one baker may well have an advantage.
00:42:52When my children was little, I used to make loads of gingerbread houses.
00:42:57It's going to be a jumbo bowl.
00:42:59It's a Chinese restaurant in Hong Kong.
00:43:02Poi Man plans to save herself from a biscuit week exit with a quadruple tiered gingerbread floating restaurant.
00:43:08Inside, she'll use almond shortbread to record her life in dressmaking and create a framed portrait of her parents.
00:43:15Annie and KK.
00:43:17Jumbo Bowl was my favourite place.
00:43:20We used to go there for Chinese New Year.
00:43:23Unfortunately, it's sunk.
00:43:27Let's do this.
00:43:29To keep their time capsule dreams afloat, the bakers must have a well-baked biscuit to construct with.
00:43:36So that's two fronts and a side.
00:43:39And whilst most have opted for a sturdy gingerbread...
00:43:42That's Chugger Man.
00:43:43Some have gambled on something lighter.
00:43:46It's going to be a chocolate orange biscuit, which is a treasure chest shell with chocolate orange ganache and modelling chocolate decorations.
00:43:53And then inside, obviously, I have a dog biscuit in there for my dog.
00:43:57Obviously.
00:43:58As well as yet another biscuit becks the dog, Toby will bake treasured memories of family holidays, including almond and cherry seashells and playing cards.
00:44:08Two times winner of the technical.
00:44:10I know.
00:44:10They're calling me Techie Toby now.
00:44:11Techie Toby is a perfect name for you.
00:44:14I know.
00:44:14So the things that you've, like, tried and tested, you're absolutely terrible at, but give me something I ain't done.
00:44:21Thank you so much for pointing that out.
00:44:23I like the use of the words absolutely and terrible.
00:44:25The technical challenge is not a memory that Aaron will be treasuring.
00:44:30Doing three types of biscuit today, so I have a lot to do.
00:44:34Probably a bit ambitious, but I'm conscious that I probably wasn't in the best position after my technical.
00:44:40Aaron aims to survive beyond biscuit week with Earl Grey shortbread memories, including his family cat Zeus and university degree.
00:44:48They'll be secured in a yuzu sugar biscuit box with a gingerbread bridge and decorated with his favourite cherry blossom trees.
00:44:56You're moving so fast.
00:44:57You've got so much to do, right?
00:45:00I can't cope with Prue's disappointed face anymore.
00:45:02I can't do it.
00:45:05It's just that look of...
00:45:06Oh, wow.
00:45:07I like how sad it is.
00:45:08Nearly.
00:45:09I know.
00:45:09Oh, you tried.
00:45:12Oh, so many pieces.
00:45:14What have I done to myself?
00:45:16Without baking a huge number of construction pieces...
00:45:20Now I'm about to do my bridge.
00:45:22I'm just going to place it inside this ring.
00:45:25Aaron, Poyman and Leighton...
00:45:27This is going to be the struts that will hold the keyboard up.
00:45:31..won't be able to build their way out of trouble.
00:45:33This gets quite soft, so it has a tendency to move.
00:45:35I'm just a little bit behind at the minute.
00:45:37But Prue and Paul have demanded more.
00:45:39We're also going to bake these handles.
00:45:41From all of the bakers.
00:45:42Oh, I need another baking tray.
00:45:44You need another baking tray.
00:45:45Oh, I always need another baking tray.
00:45:47Each time capsule must contain
00:45:49at least five exquisitely decorated biscuit memories.
00:45:52Do you want to help?
00:45:54No.
00:45:55I'm just going to finish piping my Viennese biscuits
00:45:58on my Viennese fish for my fish and chips.
00:46:02Lesley's buttercream-filled Viennese fish and lemon shortbread chips
00:46:06and cupcake will join gingerbread memories,
00:46:09including trips to the seaside with her two dogs.
00:46:11This is Marley.
00:46:14He's a rescue dog.
00:46:15He's absolutely crazy.
00:46:17We took him for a walk and he found something that he shouldn't have eaten.
00:46:21We thought he was having seizures, so we took him to the vet, still worried.
00:46:26Anyway, he'd gone and got himself stoned.
00:46:27He'd found some weed and he ate it.
00:46:30So it cost me £200, and he was in his bed like...
00:46:37He was having the best time.
00:46:40The vet thought it was hilarious, too.
00:46:43Yeah, dog Marley.
00:46:44Don't worry about a thing.
00:46:50I'm going to do tomato macarons in Italy.
00:46:53We would get our picnic basket and we'd fill it with all my nonna's home-groom tomatoes.
00:46:58Nadia's tomatoes will be sandwiched with white chocolate, ganache and Chantilly cream,
00:47:03and will join her other memories in a picnic basket
00:47:05made from a delicate Italian-inspired biscuit.
00:47:08It's a sugar biscuit, but it's got limoncello, a bit of fresh lemon.
00:47:12That sounds good.
00:47:13I was worried that the biscuit wouldn't be strong enough,
00:47:15but I'm just going to make my box a little bit thicker.
00:47:20Bakers, you are halfway through.
00:47:22For realsies?
00:47:23I'm still feeling confident that I'm going to finish on time.
00:47:26It's getting tight.
00:47:28Two hours, two hours.
00:47:29The bakers now face attempting to perfect the bake on their biscuit memories.
00:47:33I can do this.
00:47:34And beginning building the constructions that will house them...
00:47:37About to do my bridge.
00:47:38...at the same time.
00:47:39Two, bake, two, bake.
00:47:43But construction can't begin for everyone.
00:47:45For some stupid reason, I've decided to actually make this look exactly like their cottage.
00:47:50This is the front panel.
00:47:53I'm covering the biscuits and fondant,
00:47:55so I want to make sure I've got time to set the fondant down and then set up the box.
00:48:00It's not down.
00:48:01Whilst Leighton's piano pieces aren't cool enough to construct with,
00:48:06Toby's treasure chest is heading back to the oven.
00:48:10So I've just put the base and the two walls back in,
00:48:13because it's quite a soft biscuit.
00:48:15I don't think it's a risk of drying out too much.
00:48:18This is a caramel.
00:48:20It's going to act as a glue.
00:48:21It's very difficult, this part.
00:48:23You have to be really careful, because I haven't gone for a really strong, sturdy biscuit.
00:48:28So I'm just piping the royal icing over the gingerbread,
00:48:31and then I'm going to construct it.
00:48:33This is true to colour.
00:48:35They had this very funny pink paint all over the house.
00:48:38It's so scary.
00:48:41It's not falling down.
00:48:45The gingerbread for Natalia's cake slice is beginning to soften.
00:48:51Once like this.
00:48:53And she's not the only one struggling.
00:48:56No!
00:48:58My biscuit has snapped on the bridge.
00:49:00Time is not on your side.
00:49:05Oh my God, I hope it's not falling down.
00:49:09Fingers crossed.
00:49:13Oh!
00:49:14F***!
00:49:16I've split one of his sides.
00:49:18Oh my God!
00:49:24Losing the plot.
00:49:25One side of my box broke.
00:49:27I'm going to quickly make another side.
00:49:29I'm up against it.
00:49:30Is that the bridge broke?
00:49:32I can say that I've had calmer days.
00:49:34How much time did you need when you was doing this at home?
00:49:37I think it was like eight hours.
00:49:38Eight hours?
00:49:39How long have we got?
00:49:40You have one hour left.
00:49:42Got to get it in the oven quickly.
00:49:45I'm having an arty moment over here.
00:49:47Right.
00:49:48Leighton still hasn't begun constructing his time capsule.
00:49:51Time is slipping away from me.
00:49:53And whilst Aaron's is falling apart, all the bids is done now.
00:49:58Poor man's floating restaurant could be ready to launch.
00:50:01I'm not going home.
00:50:02But it may not be Biscuit Week's most ambitious showstopper.
00:50:06I'm making stained glass windows with ice and melt.
00:50:08Jessica's espresso and chocolate gingerbread framed windows will be painted with her favourite
00:50:13travel destinations.
00:50:15And her lemon and praline filled shortbread memories will include a memento of her time
00:50:19on Bake Off.
00:50:20I'm making a selfie.
00:50:22I thought that looked like you.
00:50:23That's you.
00:50:24And there's going to be a surprise.
00:50:25So hopefully when you tug it, she will.
00:50:27Oh, right.
00:50:28Ian is also set on delivering a moving memory.
00:50:31So this is going to be a record player.
00:50:33And then I'm going to have a turntable, which is hopefully going to turn.
00:50:37Ian's gingerbread record player will spin memories, including a lemon and pistachio shortbread
00:50:42reminder of holidays in Sicily.
00:50:44You press the button and it turns on and starts rotating.
00:50:50Now the bakers will need to rotate between completing their structures.
00:50:54You've got to concentrate, right?
00:50:55If this break, that's it.
00:50:57And filling and decorating the biscuit memories to go inside.
00:51:01Just block everyone else out.
00:51:03Concentrate.
00:51:03You know what you can do.
00:51:04Concentrate?
00:51:04I'm concentrating.
00:51:06You need to leave me alone first.
00:51:08Right, we're trying to roll these brandy snaps while they're roasting hot.
00:51:11Not too hot.
00:51:13Just filling my macarons.
00:51:14A little bit behind schedule.
00:51:16In a last-ditch attempt to try and impress Prue, I'm putting Prosecco in the jam as well.
00:51:21I used to work in a pub and the rule was, when you open a bottle of Prosecco,
00:51:25it should sound like a lady's fart.
00:51:29Very polite.
00:51:3145 minutes remaining.
00:51:33It's quite a slow process, this.
00:51:35This is very exquisite.
00:51:37Are you all right?
00:51:38Yeah.
00:51:38No, you can hold me later.
00:51:41My blue Peter boat.
00:51:43Oh, this is such a mess.
00:51:45This dog looks like some sort of zombie undead dog.
00:51:49This is the new cider baked.
00:51:51Can't let this one crack.
00:51:53I'm just using some Sikora cherry-flavoured buttercream.
00:51:56There's still quite a bit to do.
00:51:58In the photo frame will be a picture of my parents.
00:52:01I use edible paper.
00:52:02This picture was taken before my dad had a stroke.
00:52:07So, I miss them.
00:52:11I miss them so much.
00:52:14I'm going to finish on time.
00:52:17Lighten, how's it going?
00:52:18You look a little bit stressed.
00:52:20Yeah, I am, darling.
00:52:21Why, why?
00:52:21But everything's taken much longer than normal.
00:52:24I can live without the extra detail on the box
00:52:26if I can just get the top done.
00:52:28This one's supposed to be tape measure.
00:52:31Babes, we're not allowed to have this stuff on the floor.
00:52:33Do you want to just hold it a second?
00:52:34I'm going to try.
00:52:35I'm going to hold it.
00:52:39How long have you got?
00:52:40Half an hour left.
00:52:42No chance.
00:52:43Is it going to go down to the wire?
00:52:45Hopefully not.
00:52:46How long do you want me to hold this for, Lighten?
00:52:48Oh, put it on my chair.
00:52:50OK.
00:52:52Please don't break.
00:52:53Please don't break.
00:52:54Oh, no, Jessica.
00:52:55Don't do that.
00:52:58It's not falling down.
00:53:00It's just pouring a little caramel here
00:53:04to stick with the roof.
00:53:08How long do we have left?
00:53:09Ten minutes left.
00:53:10I wish time just didn't actually exist here.
00:53:13Oh, keep going.
00:53:15I can't take the suspense.
00:53:17So quiet and high.
00:53:19I don't know if I can multitask enough
00:53:20to talk while piping.
00:53:24Stay on, girl.
00:53:25Don't fall.
00:53:26Please don't fall.
00:53:27So I've drawn my senses
00:53:29and then what I'm going to do
00:53:30is paint on top
00:53:32and then the vodka
00:53:33that mixes with the food gel
00:53:34actually dries quite quickly.
00:53:38Sunflower in the box.
00:53:44No!
00:53:47It's so hot in here.
00:53:50Dunbridge.
00:53:51It's like it's condemned.
00:53:52I'm going to put little stalks on top
00:53:57and make them into a vine.
00:54:05Just a bit.
00:54:15How long have we got?
00:54:16A minute.
00:54:16One minute left.
00:54:17Come on.
00:54:18Last minute, last minute.
00:54:25Quick, quick, quick, quick, quick, quick.
00:54:29Just like this.
00:54:31I loosely decorated these
00:54:34just to get something on there.
00:54:36Your time is up.
00:54:41Oh, no.
00:54:43Oh, my God.
00:54:44Oh, look at that.
00:54:45It looks stunning.
00:54:46I'm so going home this week.
00:54:48It's judgment time
00:54:55in Biscuit Week's Showstopper Challenge.
00:54:58Jessica, we are ready
00:54:59for your Biscuit time capsule.
00:55:05Jessica, tell us about your time capsule.
00:55:07I made a stained glass window structure
00:55:10showcasing places I've travelled
00:55:12and places I've lived.
00:55:13I'm really impressed.
00:55:14I thought you'd bitten off
00:55:15much more than you'd be able to choose.
00:55:17The piping's very good.
00:55:19Colours are good.
00:55:20It's very intricate.
00:55:21I think we should try the box.
00:55:22It should be a espresso
00:55:24and chocolate, a gingerbread.
00:55:26It's quite hard work.
00:55:28It's quite chewy.
00:55:29Okay.
00:55:29Inside, it's a selfie of me
00:55:33in the bake-off.
00:55:34Pull at the bottom.
00:55:35She should...
00:55:36So clever, Jessica.
00:55:38I'm not going to break that one.
00:55:40So that is shells from when I travel.
00:55:42So it's shortbread with peanut praline.
00:55:46Peanut in there works really well.
00:55:48It's a nice biscuit, too.
00:55:49Mm, well baked.
00:55:50Jessica, I think you've really achieved
00:55:52something delightful.
00:55:53In my 16 years of being in a tent,
00:55:55I've never seen anyone quite like that before.
00:55:58Oh, don't.
00:55:59It won't work, and I'll take it.
00:56:03It's basic.
00:56:04It's a box.
00:56:05Yeah.
00:56:05But you can see what it is.
00:56:06Yeah.
00:56:07And it is moving, which is very good.
00:56:09The box is just a gingerbread.
00:56:12It's a bit tough.
00:56:13Flavour's good.
00:56:14So that's a lemon biscuit with pistachio.
00:56:17I love that.
00:56:18It's very lemony.
00:56:20And the biscuit melts in your mouth.
00:56:24I think the overall design looks very clever.
00:56:26Quite artistic.
00:56:27What's that biscuit?
00:56:28Gingerbread.
00:56:31The blend of the spices and everything
00:56:32is very, very good.
00:56:34And then your dogs?
00:56:35They're gingerbread as well.
00:56:37That's Viennese biscuits with vanilla
00:56:39and bean buttercream.
00:56:41Very good Viennese.
00:56:42Melt in the mouth, Viennese.
00:56:43But I think it's lacking a bit of finesse.
00:56:48I agree.
00:56:50Yes.
00:56:50I didn't bake it long enough.
00:56:52Right.
00:56:52So it's a gingerbread box.
00:56:55The gingerbread is delicious.
00:56:56Spice level's good.
00:56:58This is obviously bake-off.
00:56:59It could be bake-off,
00:57:00but it actually is a maths protractor.
00:57:04OK.
00:57:04That's the blue pita badge.
00:57:06That's my blue pita badge.
00:57:09That's very soft.
00:57:10You can see that it's wet.
00:57:11It needed longer in the oven.
00:57:13I think the box is exquisite.
00:57:18It just looks amazing.
00:57:19It really is beautifully done.
00:57:21Can I lift it by the handle?
00:57:22Hopefully.
00:57:23Nope.
00:57:25Maybe not.
00:57:27Oh, my goodness.
00:57:28Look at that.
00:57:29They look beautiful.
00:57:29The way you've iced them will look great.
00:57:31I might take a little bit of the handle.
00:57:35The perfect ginger biscuit.
00:57:37Mm.
00:57:38Beautifully spiced.
00:57:39Not too much.
00:57:40Let's try a little bit of the mountain.
00:57:41Just remind me.
00:57:42Milk chocolate and hazelnut.
00:57:44They're delicious.
00:57:45It's baked to perfection.
00:57:48Mm.
00:57:49And then there's the white chocolate and raspberry.
00:57:53It's a blinder.
00:57:55I think your future could be in biscuit.
00:57:57Yeah.
00:57:59Natalia, do you want to bring up your biscuit time capsule?
00:58:01Sorry about that.
00:58:09Oh, my gosh.
00:58:11I was concerned when you told me what you were doing that it was going to be difficult.
00:58:15It's a gingerbread with an orange.
00:58:19It's quite soft.
00:58:20You underbaked the box.
00:58:21Yeah.
00:58:22Let's see what that is.
00:58:23This is my flour and my bear macarons with the ganache with the orange.
00:58:30Mm.
00:58:31It's a nice macaron.
00:58:33Tricky to do a macaron like that.
00:58:34It's all quite complicated.
00:58:36You set yourself a really high bar to jump.
00:58:41Natalia, I think your box is really elegant.
00:58:45I flavoured my box with orange and limoncello.
00:58:49I like the flavour.
00:58:50It's nice and crisp.
00:58:52I love the tomatoes.
00:58:54They are white chocolate and then a chantilly cream.
00:58:58Very good macarons.
00:58:59The flavours all go together.
00:59:00They're spot on.
00:59:01And the bake is good.
00:59:07I think it looks terrific.
00:59:08It looks amazing.
00:59:09It's chocolate orange biscuit with chocolate orange ganache.
00:59:12It tastes quite dry.
00:59:14Yeah.
00:59:15Very dry?
00:59:16Yeah.
00:59:16To try and give it a bit more structure,
00:59:17I twice baked the biscuit.
00:59:19Doesn't taste nice either.
00:59:24There's Bex.
00:59:24That's his dog.
00:59:25That's my dog.
00:59:25That looks like a dog.
00:59:26That is a leaky playing card.
00:59:29It's almond shortbread with cherry and prosaco jam.
00:59:32I found the almond one boring.
00:59:35And it's not quite baked enough.
00:59:37This is a classic example of style over substance.
00:59:40Aaron, it's time for your showstopper.
00:59:42Tell us about your showstopper.
00:59:53This is sugar in spring.
00:59:55Where I'm from, in Sokong Trends,
00:59:57there's quite a lot of cherry blossom trees.
00:59:59I think it's quite clumsy.
01:00:01It's not finished.
01:00:02No.
01:00:02It's a shame about the bridge.
01:00:04The box is Yuzu sugar cookie.
01:00:07Great flavour.
01:00:08I think, if anything, it's a tiny bit hard.
01:00:12Okay.
01:00:13Let's have a look inside.
01:00:14What the hell is that?
01:00:16Were you rushing at the end?
01:00:17Yeah, I was rushing.
01:00:19Is this all the same biscuit?
01:00:20It's all Earl Grey, shortbreads,
01:00:22and Yuzu jelly.
01:00:23What is that?
01:00:24That was a scroll.
01:00:25That's his scroll.
01:00:26That's a scroll.
01:00:27Let me say this.
01:00:31I don't know scroll.
01:00:32But I must say,
01:00:37that Earl Grey biscuit is simply delicious.
01:00:39The texture is lovely,
01:00:40the flavour's great.
01:00:41The biscuit's amazing.
01:00:43I mean, they look awful.
01:00:45I was happy with the bacon,
01:00:47but everything else, not very.
01:00:48Oh, yeah.
01:00:49Thanks, guys.
01:00:53Oi, ma'am,
01:00:54would you like to bring up your showstopper, please?
01:00:56Oi, ma'am,
01:01:11tell us all about your time capsule.
01:01:13I made Jumbo Boat Restaurant
01:01:15with gingerbread biscuits.
01:01:18That's a mighty impressive-looking structure.
01:01:20It's tall, it's stable.
01:01:22It's exquisitely put together.
01:01:25Clever.
01:01:25Really, really good.
01:01:27Wow.
01:01:28Oh, that looks good.
01:01:35Beautiful gingerbread.
01:01:37Spot on with the flavour in the bake.
01:01:39Very good.
01:01:40Oi, ma'am, that's excellent.
01:01:42Oh, isn't that beautiful?
01:01:44Wow.
01:01:45It's my mum and dad.
01:01:47Your mum and dad?
01:01:47Yeah, I miss them so much.
01:01:49They're still in Hong Kong.
01:01:52Love the design on that.
01:01:54The frame is very good.
01:01:55The bake is very good.
01:01:57I always have take measure in my handbag.
01:02:00Fabulous.
01:02:02This is almond short spread.
01:02:06That's been baked beautifully.
01:02:08Oh, thank you.
01:02:09Lovely taste as well.
01:02:10I think you've done a really good job with this.
01:02:12You have baked something original,
01:02:15quite difficult, complicated,
01:02:17and you've pulled off every element of it.
01:02:20Terrific.
01:02:21Well done.
01:02:21Oh, thank you.
01:02:22Thank you very much.
01:02:29Tom, would you like to bring up your showstopper, please?
01:02:33I think it is faultless.
01:02:43It is.
01:02:44It's exceptional.
01:02:45So when we saw the photograph of the one that you did earlier,
01:02:48I thought, that's just a photograph of a cottage.
01:02:50It is a cardamom gingerbread inspired by my Danish granny.
01:02:55The cardamom biscuit in there, it's just spot on.
01:02:57It's delicious.
01:02:58Beautiful.
01:02:59It's really tricky to get that right.
01:03:01It's just baked beautifully as well.
01:03:03Mm-hmm.
01:03:03Textures are incredible.
01:03:05This is because you like fishing, isn't it?
01:03:06Love fishing, yeah.
01:03:07Made of a chocolate, orange zest, digestive.
01:03:10That's a beautiful biscuit.
01:03:12Crunchy, nice flavour.
01:03:13I'm just going to have a bit of your cigar.
01:03:15Have a smoke.
01:03:16That one should be lemon cream.
01:03:18And what's in the cereal bowl?
01:03:19Peanut vanilla whipped cream.
01:03:21I'm really impressed with that
01:03:22because all the baking is absolutely perfect.
01:03:25I love your textures and your flavours
01:03:27and your design are pretty much untouchable.
01:03:34In everything you've done.
01:03:36Oh, stop it.
01:03:37Thank you so much.
01:03:44Just wild.
01:03:46Congratulations.
01:03:47So good.
01:03:48You've been graced by the hand of Paul Hollywood.
01:03:50I didn't really know they happened in Showstoppers.
01:03:53More than anything, I was just so happy
01:03:55to hear Poyman's feedback
01:03:57because she has definitely felt the stress this week.
01:04:00Oh.
01:04:01Yeah, so very happy.
01:04:03Hey, well done, Poyman.
01:04:04That was brilliant.
01:04:05I just sit there and say, how do they do it in the time?
01:04:09I produce a piano that looks like it's derelict.
01:04:13I'd like to think that my flavours were enough, but...
01:04:18I just don't know.
01:04:19Is that the most biscuits you've ever eaten in one sitting?
01:04:2466 mouthfuls.
01:04:25Round of applause for these two.
01:04:27They were brilliant.
01:04:28Well done.
01:04:28We're so impressed.
01:04:29Tom got a handshake.
01:04:31Yeah, Tom was amazing.
01:04:32All the different techniques.
01:04:33There wasn't just one biscuit.
01:04:35For me, for Star Baker, it's between Tom and Jasmine.
01:04:37And Poyman was good as well.
01:04:39Her showstopper was faultless,
01:04:41but she had a terrible day yesterday.
01:04:43I know.
01:04:43So, which ones are in trouble?
01:04:45I think Aaron.
01:04:46I don't know what happened to him in the showstopper.
01:04:47He didn't finish.
01:04:48I think Leighton.
01:04:49I do think Poyman can't be dismissed quickly.
01:04:52I think that Toby's in the bottom.
01:04:53Yeah, and yet he won the technical.
01:04:55Basically, what you're saying is everyone could go home.
01:04:57Yeah.
01:04:58What about Alison?
01:04:59Well, I think we could throw her in the mix as well.
01:05:10Congratulations, bakers.
01:05:12What a week we've had on biscuit week.
01:05:15But I get the job of announcing Star Baker.
01:05:18This week's Star Baker is...
01:05:25T to the O to the M.
01:05:27Yes, Tom.
01:05:27Oh, that means that I've got the horrible job
01:05:37of announcing who's going to be leaving us.
01:05:40But I just want to say that it was a very tough decision
01:05:42for the judges.
01:05:44But the person who is leaving us this week is...
01:05:52...later.
01:05:57I know, I know, but someone had to go, right?
01:06:07You've got to go and smash it.
01:06:09I've had the most fun on Bake Off.
01:06:11I've loved it.
01:06:12I mean, I've had the opportunity,
01:06:14and then I come up against these amazing bakers.
01:06:18Oh.
01:06:18I was really upset when I heard Leighton's name because I want people to go home,
01:06:23especially when you kind of think that maybe it should have been you.
01:06:25Oh, man.
01:06:27Hey.
01:06:27I was really prepared to go, but I'm very happy.
01:06:34Unfortunately, everyone needs to watch me again.
01:06:36Congratulations.
01:06:38Hey, gorgeous.
01:06:39Hey, gorgeous.
01:06:41How are you doing?
01:06:41I'm just ringing to tell you that I got Star Baker.
01:06:45Shut up.
01:06:47Are you looking forward to bread week?
01:06:56No.
01:06:57Next time...
01:06:58Mine's definitely not proved.
01:06:59...the bakers take on bread.
01:07:01I'm so nervous right now.
01:07:03...with a savoury signature.
01:07:04Oh, I'm really hoping my balls bake.
01:07:06A deep-fried technical.
01:07:07Nice onion rings.
01:07:08More onion rings.
01:07:09And a towering show-stopper.
01:07:12It's so squashed.
01:07:13In a week where everyone wants to prove themselves to Paul.
01:07:15I feel a little bit stressful.
01:07:16Is it about Paul?
01:07:17I feel a little bit stressful.
01:07:18I feel a little bit stressful.
01:07:19I feel a little bit stressful.
01:07:20What is it about Paul?
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