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The Great British Bake Off Season 16 Episode 1
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00:00:00What about picnicking right here?
00:00:11Why is Prue dressed as Colonel Sanders?
00:00:14There's a lot you don't know about Prue.
00:00:16Not only is she the thinking man's crumpet,
00:00:18but she's got a Michelin star and she's a top scientist.
00:00:21I have finally achieved my lifetime's ambition
00:00:24of cloning a dinosaur with human DNA.
00:00:28Wow, whose DNA did you use?
00:00:41Oh no, he's escaped.
00:00:43Who?
00:00:44Tyrannopolis Rex.
00:00:50He was so preoccupied with whether you should,
00:00:53he never stopped to worry about whether you could.
00:00:56I think it's the other way round, babes.
00:01:02Oh my God, look at the size of it.
00:01:05Come on, let's go.
00:01:10I can't believe it.
00:01:13His eyes are so blue.
00:01:14Why is he so angry?
00:01:21It's his little arms, they're too short.
00:01:22He can't do his Hollywood handshake.
00:01:23I'll sort this out.
00:01:24Be careful.
00:01:25I will.
00:01:26Come on big fella.
00:01:27Give you the handshake.
00:01:28Hand me one of those cold reptilian claws.
00:01:41Oh, my God.
00:01:42Rory.
00:01:44What about Noel?
00:01:45Don't worry.
00:01:46I'll phone Dermot.
00:01:47Oh my god!
00:01:53Hey! Lori!
00:01:54What about Noel?
00:01:55Don't worry, I'll phone Dermot!
00:02:08Right guys, ready to do the sketch?
00:02:10You've just done it! You've eaten Noel!
00:02:13It wasn't me!
00:02:15What if it wasn't you?
00:02:17Who was he?
00:02:23Welcome to the Great British Bake Off.
00:02:28Turned out nice again.
00:02:35I can see the tent. It's so there that it doesn't feel real just yet.
00:02:40If my grandma could see me now, I think she'd be super proud.
00:02:44I'm going to the tent!
00:02:46I am here!
00:02:49I'm absolutely ****ing myself.
00:02:52From across Britain, thousands applied.
00:02:55Just 12 of the country's best home bakers have made it to the Bake Off tent.
00:03:01Oh my goodness!
00:03:02Wow!
00:03:03Look!
00:03:04I feel very honoured to be the first Ukrainian here.
00:03:09Exciting!
00:03:11But this year's competition...
00:03:12This is ready, steady, cook, isn't it?
00:03:16...is like no other.
00:03:17There's a little twist-a-rooney.
00:03:19Paul and Prue have set challenges...
00:03:21What the hell am I doing here?
00:03:22...that have to be seen...
00:03:23This doesn't look like baking to me. This is science.
00:03:25...to be believed.
00:03:26That is really difficult.
00:03:28Great, isn't it?
00:03:30I think Paul Hollywood's a bit of a daddy.
00:03:32Bit of a hunky man.
00:03:33Will I blush? Yeah?
00:03:35Everyone's scared about Paul, but Prue is sloky savage.
00:03:43Each week, those who rise...
00:03:45Well done!
00:03:47...will be crowned star baker.
00:03:48Oh God, it's gorgeous.
00:03:50...those who crumble...
00:03:51Looks like it's been dropped out of a tree.
00:03:53...will have to leave the tent.
00:03:54I knew the pressure in here would be real.
00:03:57Quick, quick, quick!
00:03:58Staying up.
00:03:59And it's real.
00:04:00But who?
00:04:01Oh, look, disgusting!
00:04:03...will go on to win.
00:04:04How far do you think you could go in this competition?
00:04:06The Great British Bake Off.
00:04:08Maybe tomorrow.
00:04:10Just wondering, how am I going to cut this?
00:04:12Swizzle it round.
00:04:13Sorry?
00:04:14I don't know if that's the word it's for.
00:04:15Swizzle!
00:04:16You just told me to swizzle!
00:04:17You just told me to swizzle!
00:04:40It's cake week, and after three challenges,
00:04:42one of our crop of new bakers will be named star baker.
00:04:46While one will have to leave the tent.
00:04:50Welcome, bakers, to the tent.
00:04:52I know you're all a little bit nervous.
00:04:54I mean, I'm a little bit nervous.
00:04:55Are you?
00:04:56Yeah, I still get starstruck in front of Paul.
00:04:59These eyes, they're like sapphires in an arm bread.
00:05:02So, for your first ever challenge, the judges would like you to make a Swiss roll.
00:05:09Your Swiss roll must be beautifully decorated.
00:05:12And your sponge must have an inlay design and be rolled with at least two different fillings, creating the perfect swirl.
00:05:20I rolled him earlier.
00:05:22You have two hours.
00:05:24Okay, you ready?
00:05:25I'm ready, I'm born ready.
00:05:27Strap in.
00:05:28On your marks.
00:05:29Get set.
00:05:30Fake!
00:05:32Fake!
00:05:34Slightly overwhelmed.
00:05:36Feeling alright.
00:05:37Maybe I should feel more nervous, maybe it's a full sense of security.
00:05:40Absolutely amazing to actually be in the tent.
00:05:42It's fantastic.
00:05:43I'm enjoying myself.
00:05:45I'm very nervous.
00:05:46Still quite shaky, to be honest.
00:05:50The perfect Swiss roll is very hard to achieve.
00:05:53It should be round, not oval.
00:05:55And then, of course, we want the perfect swirl.
00:05:59A Swiss roll sponge is quite malleable, actually, beautifully soft.
00:06:02You don't want it to crack.
00:06:03And what we're asking for is an inlay into that sponge.
00:06:06This is the decorative batter.
00:06:08So it's just equal parts, icing sugar, flour, butter, egg white.
00:06:12Basically, you draw all over a piece of paper.
00:06:14And on top of that, the sponge goes.
00:06:16So when it bakes, the inlay remains in the sponge.
00:06:19It's important that the colour's vibrant, because you must be able to see it.
00:06:24You want something bold, full of colour, and full of flavour.
00:06:27Of course, I want it to taste absolutely delicious.
00:06:29But I want it to be surprising, too.
00:06:31People saying, gosh, this is their first week, and look what they've done.
00:06:36Morning, Ian.
00:06:37How are you guys doing?
00:06:38Good, thank you.
00:06:39Yeah.
00:06:40Right, tell us all about your Swiss roll.
00:06:42So my Swiss roll is based on Queen's University in Belfast.
00:06:46It's where I started baking.
00:06:47So the end of my last exam, instead of going out, heart Ian,
00:06:51I baked my first loaf of bread.
00:06:53As you do.
00:06:54After graduating eight years ago, Ian and his girlfriend Dervla settled in Belfast.
00:06:59A software engineer of an artistic streak, Ian relaxes creating unique bread-based masterpieces.
00:07:05It's Paul Hollibrand.
00:07:06His ambitious Belfast University inlay design will be baked into a sheet of chiffon sponge filled with flavours from a childhood favourite.
00:07:14A Northern Irish 15.
00:07:15It's like a wheat tray back.
00:07:1615 digestives, 15 cherries, 15 marshmallows, and you just whack a tin of condensed milk on it.
00:07:22I'm really nervous it's going to be too sweet.
00:07:24It's not going to be too sweet.
00:07:25Do you?
00:07:26OK, I'll find out.
00:07:27While Ian celebrates his student days...
00:07:3015.
00:07:31Oh my gosh, I love 15.
00:07:33I'm so excited.
00:07:35Poi Man's reliving the taste of her teens.
00:07:38In Hong Kong, I drink lemon tea every day, so I'm making lemon curd matcha cream Swiss roll.
00:07:47Bridal designer Poi Man lives in Essex with her husband and two children.
00:07:51Hello everyone.
00:07:52When she's not stitching stunning wedding dresses, she bakes beautiful cakes for the local community.
00:07:56Look at that.
00:07:58She's hoping her combination of matcha and lemon works, as taste testing her creation has been tricky.
00:08:04I never really eat sweets.
00:08:06Don't eat sweets.
00:08:07I don't eat sweets.
00:08:08Biscuits?
00:08:09No.
00:08:10I bake them, but I don't eat them.
00:08:11Do you taste them?
00:08:12I taste them, but I don't...
00:08:13And then you spit it out?
00:08:14I try not tasting wine.
00:08:20These are nice.
00:08:22Lemons are on the menu for Leighton too.
00:08:24I'm going to take you to the Amalfi Coast.
00:08:26Last year, Eric and I were in Italy, and we loved the lemon grove, so I'm recreating that in a Swiss roll today.
00:08:33Originally from South Wales, software delivery manager Leighton now lives in Surrey with husband Eric and their Irish terrier.
00:08:40Silla, do you like Welsh cake?
00:08:42Packed full of zesty lemon curd and chantilly cream, Leighton's Swiss roll features a colourful lemon tree design.
00:08:49But there might be a problem with his inlay batter.
00:08:52There's a lot of bits and pieces.
00:08:53The butter was a bit cold this morning.
00:08:55Oh, it will just mix out that little ball.
00:08:57Yeah, you know what?
00:08:58I mean, once I pipe it, it'll be fine.
00:09:01OK, pipe that pattern.
00:09:03Prue and Paul will be expecting striking inlays that stand out from the crowd.
00:09:07Right, so the black's going to be the outline for the university building.
00:09:10The red brick.
00:09:11Whatever the yellow is, the bright.
00:09:14And while Ian makes a start on his intricate architecture.
00:09:18It's making my eyes go cross-eyed.
00:09:20Aaron's taking on one of nature's most impressive feats of engineering.
00:09:24This is a beehive design because my sister loves bees.
00:09:28A computer systems architect, Aaron and his sister Yerusha live in London where they still enjoy making a mess in the kitchen.
00:09:35The earliest memory I had of you baking.
00:09:37The bread roll.
00:09:38You put it in the bin and the bin's set on fire.
00:09:41Aaron will roll lemon curd cream and blueberry and elderflower jam inside his highly decorated sponge.
00:09:48The thing that takes the longest is the inlay design.
00:09:51At home I managed to do it once, but you look so shocked.
00:09:55It was once, but I still managed to do it.
00:09:59Hasan's channeling positivity too.
00:10:01My decorative design is blue roses.
00:10:04I remember hearing blue roses means achieving the impossible.
00:10:07Hailing from South Yorkshire, yoga loving Hasan is an analytical scientist.
00:10:12And likes nothing more than to let loose after a hard day in the lab.
00:10:16Oh my days.
00:10:17His decadent bake will see him roll chocolate sponge around thick caramel on a milk chocolate and coffee ganache.
00:10:23Hello.
00:10:24Hello.
00:10:25How far do you think you could go in this competition?
00:10:27You could get through today, right?
00:10:29Maybe tomorrow.
00:10:30Who do you think is good in here?
00:10:32Everyone actually.
00:10:33Everyone's good.
00:10:34What, even him?
00:10:35Yeah.
00:10:36What about her?
00:10:37No way.
00:10:38No, she's really good.
00:10:39She's good as well.
00:10:40What about Prue?
00:10:41Prue's got Michelin star.
00:10:42I've never seen a Michelin star.
00:10:43Is it to do with a Michelin man?
00:10:44Yeah, because it was...
00:10:45That guy made of tyres.
00:10:46Someone to dress up as him and hang it out.
00:10:49Paul.
00:10:50Paul's the right shape.
00:10:51Oh, Paul, Paul.
00:10:52Paul's the Michelin man.
00:10:53That was the best kept secret and you've just stayed.
00:10:56While the bakers put the finishing touches to their inlay designs...
00:10:59We're putting the sky on.
00:11:00Does this whisk you back to the Amalfi Coast?
00:11:03Then freeze them to firm them up before baking.
00:11:06Oh, okay.
00:11:07Oosh.
00:11:08Right, in there.
00:11:09Attention turns to sponge.
00:11:11Nice and soft.
00:11:12Its fluffy cloud-like crumb relies on whisking air into eggs and sugar.
00:11:17It's perfect.
00:11:18Right, here we go.
00:11:19Before folding in flour, taking care not to beat out all the important bubbles.
00:11:23Nice and gently.
00:11:24It's a bit green, isn't it?
00:11:26Because everyone loves brightly coloured green foods.
00:11:29Creative entrepreneur Tom and his partner George live in London.
00:11:33How much cream?
00:11:34Growing up, Tom learned to bake at the knee of his Danish grandmother, Toni.
00:11:37Put a lot of butter on.
00:11:39This is my kind of baking.
00:11:40Tom's Swiss roll will contain a swirl of blueberry compote and mascarpone cream,
00:11:44while his bright green sponge will be adorned in his family tartan.
00:11:47I don't want to put any pressure on Tom, but I am 16% Scottish.
00:11:5216%?
00:11:53I think that actually might be more than me.
00:11:54It's a foot.
00:11:58Sponge's done.
00:11:59Okay, I'm going to get my pattern out of the freezer.
00:12:01With their inlays frozen solid.
00:12:03Sponge's going in.
00:12:04The bakers must spread their batter carefully over the top.
00:12:07Like that.
00:12:10I haven't sifted in the flour.
00:12:11Panic.
00:12:13I've never forgotten the flour before.
00:12:15I'll do what I can without scraping the design off.
00:12:19And Leighton's not the only one struggling with his sponge.
00:12:21I'm not completely happy.
00:12:23It was a little bit lumpy.
00:12:25So I've had to knock a bit more air out of it than I would like to.
00:12:28A fitness fanatic with a blue belt in Brazilian jiu-jitsu.
00:12:32Toby works for a health and fitness start-up and lives in Warwickshire with his girlfriend Sid and their border collie lab Bexley.
00:12:38Inspired by his mum's rhubarb crumble and custard, he'll fill his Swiss roll with rhubarb jam and elderflower infused creme diplomat.
00:12:46If someone came in here now and attacked us, could you save my life?
00:12:51Maybe.
00:12:52Maybe.
00:12:53Like, if Noel came and attacked you, could you, like, take him out?
00:12:56I'd feel confident if it was Noel.
00:12:58You could take Noel out, no problem.
00:12:59You mean take me out to dinner?
00:13:00With a few jiu-jitsu moves.
00:13:01What would we do?
00:13:02You can't kill someone who's already dead.
00:13:05Jessica, good morning.
00:13:06Hello, Jessica.
00:13:07Hi, Jessica.
00:13:08Hi.
00:13:09Oh, wow.
00:13:10That's so good.
00:13:11That is exquisite.
00:13:12I drew my own hand.
00:13:13It's representing my sister.
00:13:15She's my favourite person.
00:13:17Jessica and sister Lucy grew up baking together.
00:13:20Who am I going to put in all the elbow work?
00:13:22Jessica lives in London.
00:13:23A service designer by day.
00:13:25She's a drag king by night.
00:13:27Performing as her alter ego, Oliver Close-Off.
00:13:30She'll fill her coconut sponge with a swirl of zingy grapefruit curd and a white chocolate and black pepper ganache.
00:13:36Oh, yes, please. That sounds amazing.
00:13:38Doesn't that sound good?
00:13:39You've ticked all the boxes for flavours and design.
00:13:42Now it's all down to the bake.
00:13:43Don't.
00:13:48Boy, man, what are you doing?
00:13:50Banging the bubbles out.
00:13:51Banging the bubbles out.
00:13:53It's obvious fault.
00:13:54Banging the bubbles out.
00:13:55Bakers, you are halfway through.
00:13:58You've got one hour left.
00:14:00Good Lord.
00:14:01Which is exactly how long I lasted on a juice retreat.
00:14:06In the oven we go.
00:14:07Time is on.
00:14:0812 minutes.
00:14:09We're in.
00:14:10We're stressed.
00:14:11As the first of the Swiss roll sponges begin baking,
00:14:15Leighton's playing catch up.
00:14:16I added the flour.
00:14:18Hopefully I haven't knocked out too much air.
00:14:21Purely nerves of the tent.
00:14:24And those nerves are about to go up a notch.
00:14:27Jam's on.
00:14:28Next, I'm going to do my creme pats.
00:14:30There's still fillings to do.
00:14:32There's a lot of stuff happening.
00:14:33So I've got my cherry jam.
00:14:34My coconut digesters.
00:14:35And then I still have to make my marshmallow cream.
00:14:37Not only must they be full of flavour.
00:14:39Oh, lemon curd is so anxious.
00:14:42But work in perfect harmony.
00:14:44I'm just cracking pepper down for the white chocolate whipped ganache.
00:14:47The warmth really complements the grapefruit curd.
00:14:50It's a mango passion for the jam.
00:14:55We can smell it.
00:14:56It smells amazing.
00:14:58It's just delicious.
00:14:59I hope so.
00:15:00You guys look like it.
00:15:02Born and raised in Ukraine, Natalia left four years ago before war broke out,
00:15:07followed shortly after by her parents.
00:15:09They now live in Yorkshire, where along with Natalia's husband Harry
00:15:12and their three-year-old daughter Francesca,
00:15:14they remember home with a traditional Ukrainian family feast.
00:15:18That's not Ukrainian.
00:15:19That's a Yorkshire pudding.
00:15:20Her vibrant inlays inspired by the wildflowers of her homeland,
00:15:24while the tropical flavours are Harry's favourite.
00:15:26Is your husband glad you're on this?
00:15:28Yeah, he is so proud of me.
00:15:31Can he bake as well?
00:15:32No.
00:15:33What is he good at?
00:15:34I don't know.
00:15:35He is...
00:15:36I don't know.
00:15:37What's he good at?
00:15:38I don't know why I married him.
00:15:40I'm sorry.
00:15:41He's watching.
00:15:42You can't say that.
00:15:43I'm sorry, my love.
00:15:45This is lemon curd.
00:15:47My great aunt would always make this amazing lemon roulade,
00:15:51so this is my take on her lemon Swiss roll.
00:15:54Although she now lives in London,
00:15:56it's Scotland medical student Jasmine calls home
00:15:59and is happiest beating a path beside her local lock.
00:16:02Oh, macy.
00:16:05As well as lemon curd,
00:16:06she'll add lemon zest to both her sponge and mascarpone cream.
00:16:10But her fresh flavours face stiff competition.
00:16:12There's a lot of people using lemons here.
00:16:14I'm just making my lemon curd.
00:16:16Ooh, I'm steaming up.
00:16:17Leslie lives in Kent
00:16:18and has worked as a hairdresser for the last 45 years,
00:16:21serving up curls and cake to her loyal customers.
00:16:24But granddaughter Mabel's her biggest fan.
00:16:27It's great.
00:16:28It is a big one.
00:16:29Leslie's lemon and blueberry Swiss roll
00:16:31features a white daisy inlay design,
00:16:33Mabel's favourite flower.
00:16:35She's my heartbeat.
00:16:36She really is.
00:16:37I can't wait to teach her baking.
00:16:39I want her to be able to do a curly blow-dry
00:16:41and bake a batch of cookies by the time she's five.
00:16:45A bake-off first,
00:16:46this year's batch of bakers includes one more cape-making coiffure.
00:16:50There are two hairdressers in this tent.
00:16:52Yeah.
00:16:53We're sorting, aren't we?
00:16:54We're going to get our hair done.
00:16:55Curly blues, all right.
00:16:58Nadia lives in Liverpool
00:16:59with her partner Daniel and her two daughters.
00:17:01Nadia, we're making fresh pioche.
00:17:03Inspired by Italian father Francesco, a chef,
00:17:06she's passing on the love of food to Maria and Rosabella.
00:17:09Put a bit of muscle into it.
00:17:11Nadia's Swiss roll is full of cherry and almond flavour
00:17:14with a generous glug of cherry liqueur in her jam
00:17:16and almond essence in her sponge.
00:17:18I can really smell all that almonds.
00:17:21I'm actually going to bring it out now.
00:17:23Because a Swiss roll sponge is so thin...
00:17:25I see.
00:17:26..the time between under and over baked is a matter of moments.
00:17:29It can go one way or the other very, very quickly.
00:17:32Get it out too soon.
00:17:34Yeah.
00:17:35And they could be serving a claggy cake.
00:17:37One more minute.
00:17:38But a minute over...
00:17:39It's not quite there.
00:17:40..and their sponge could crack when rolled.
00:17:42I'm happy!
00:17:44But perfectly baked sponge won't matter...
00:17:47Oh! Sorry!
00:17:48..if their inlay designs haven't survived.
00:17:50Honestly, this part is totally terrifying.
00:17:53Oh!
00:17:55Peel off.
00:17:56Come on.
00:17:58Oh, it's getting tight.
00:17:59Those are my lemons.
00:18:01Superb!
00:18:03Oh, thank God!
00:18:04That's beautiful!
00:18:06Well done!
00:18:07That is epic!
00:18:10Now I just need to get it rolls.
00:18:12I'm going to roll it to get the swirl into it
00:18:14while it's a little bit warm.
00:18:16I'm going to put that in the fridge.
00:18:17While their sponge is cool...
00:18:19Carry on the lemon curd.
00:18:21..there's a scramble to finish fillings.
00:18:23This is my ganache.
00:18:24And then I can work on my caramel.
00:18:26..and start decorations.
00:18:27Do my chocolate.
00:18:29The marshmallow cream is going to be right up to the wire.
00:18:31It's crucial every curd, jam and ganache is cool
00:18:34before the bakers begin assembly.
00:18:37Quick, quick, quick!
00:18:39If either their sponge or fillings are still warm...
00:18:43..they risk serving Paul and Prue a Swiss roll
00:18:45without its signature swirl.
00:18:47I mean, how stressful can making a cake be?
00:18:50Oh, what do I do?
00:18:52Toby's about to find out.
00:18:54I need to make my crème pat again.
00:18:56It's a little bit lumpy.
00:18:58..and so is Hassan.
00:19:00My caramel seats up quite bad.
00:19:02I'll have to do it again.
00:19:05Not ideal.
00:19:07Bakers, you have 15 minutes left.
00:19:11Oh, no.
00:19:12Exciting, isn't it?
00:19:13I take two on the crème pat.
00:19:15I knew the pressure in here would be real.
00:19:19And it's real.
00:19:20As Toby and Hassan race to finish their fillings...
00:19:23This caramel looks much better.
00:19:25I just need it to cool down, get it chilling as long as possible.
00:19:29It takes a while.
00:19:30The rest of the bakers are starting to assemble.
00:19:34Oh, no.
00:19:35We've got a slight crack.
00:19:37Oh, dear.
00:19:38I don't think I baked here for long enough.
00:19:41Oh.
00:19:42Jam going in, baby.
00:19:43Perfect texture.
00:19:45Does this look like jam to you?
00:19:46Crunchy jam.
00:19:48Whipped ganache.
00:19:49Metcha, queen.
00:19:50What else?
00:19:51Lots of cherries.
00:19:52Hope it's good.
00:19:53Bakers, you have five minutes left.
00:19:57Oh, my God.
00:19:58You all right?
00:19:59To the wire.
00:20:00Grandpa's still hot, but we are where we are.
00:20:03Hassan's feeling the heat, too.
00:20:06My caramel's still a little bit too warm.
00:20:08It's risky business.
00:20:10Right, I'm starting to roll.
00:20:11Like a sausage maker.
00:20:16Now be times.
00:20:19Oh, God.
00:20:21Oh, no.
00:20:22It's split.
00:20:24Oh.
00:20:26It's not the prettiest.
00:20:28I'm very happy with that.
00:20:29It looks like a Swiss roll.
00:20:31While the rest of the bakers begin decorating...
00:20:34Toby and Hassan...
00:20:36I'm just gonna put my fillings in.
00:20:38...are out of cooling time.
00:20:40The caramel's still quite soft.
00:20:42I mean, it looks good, but it's gonna be a horrible mess.
00:20:44Bakers, this is your one-minute call.
00:20:49I'm gonna roll it up.
00:20:51Ah, this is gonna go everywhere.
00:20:53I'm gonna put buttercream daisies.
00:20:55So this is chocolate honeycomb.
00:20:57I made granum flowers.
00:21:00Beautiful.
00:21:01Mmm.
00:21:02It's a Swiss roll.
00:21:03It's got no cracks.
00:21:04Oh.
00:21:05It's got no stability.
00:21:07Flaked almonds.
00:21:09Hide a mulch to choose.
00:21:10Have sins.
00:21:12Done.
00:21:14I've had a mare.
00:21:16I've had a right mare.
00:21:18Bakers, your time is up.
00:21:24Please step away from your Swiss rolls.
00:21:28That's your first bite done.
00:21:30Woo!
00:21:31Yes!
00:21:32Oh, my God.
00:21:34Look at that.
00:21:35I'm in shock.
00:21:36That's crazy.
00:21:38I'm proper...
00:21:39I proper mucked it.
00:21:40Yeah.
00:21:41Ain't no swirl there.
00:21:42That's a good plan.
00:21:47For the very first time, the bakers will now face the judgement of Paul and Prue.
00:21:52Hi, Tom.
00:21:53How are you doing?
00:21:55I think you've done an amazing job.
00:21:59It's the right shape.
00:22:00It's amazingly dramatic to look at.
00:22:02Fascinating colour.
00:22:04Tartan is really neatly done.
00:22:06Let's have a look at this.
00:22:08It's got a good swirl.
00:22:10I think it's delicious.
00:22:15Very light.
00:22:16The sponge is light.
00:22:17The filling is light.
00:22:18It's unique.
00:22:19I've never seen anything quite like that before.
00:22:20Lovely.
00:22:21Well done.
00:22:22Thank you so much.
00:22:24Yeah, it's nice.
00:22:28It does look good.
00:22:29I like the colour.
00:22:30I love the pizza on the side.
00:22:31It's holy lemons.
00:22:34Right.
00:22:35I'll give you a big slice, Prue.
00:22:36It's a good swirl.
00:22:39Very good lemon.
00:22:41Flavour-wise, it's nice and tart.
00:22:42But I think you've just gone over on the bacon.
00:22:49Happy with it?
00:22:51No.
00:22:53Not really much of a swirl.
00:22:54I think I had a little bit too much filling in there.
00:22:58Flavour's beautiful.
00:22:59Is it?
00:23:00Nice balance between the lemon curd and blueberry.
00:23:02And the sponge is baked beautifully well.
00:23:04Your issue is the swirl itself.
00:23:10Love the decoration.
00:23:11But you've covered two thirds of it up.
00:23:13Can you lift it off?
00:23:14You see, I think that's much more impressive.
00:23:16OK.
00:23:17OK.
00:23:23I love that.
00:23:24Beautiful flavour.
00:23:25You've done a great job.
00:23:26I think the design's great.
00:23:27The sponge has been well-pained and a great balance of flavours.
00:23:29Well done.
00:23:30Cheers.
00:23:31Thank you very much.
00:23:32How dare they strip your cake down.
00:23:35They took its pants off.
00:23:41I think you've had issues.
00:23:42Yeah.
00:23:43That's covering up a multitude of sins.
00:23:44I took it all three minutes earlier.
00:23:45That's what my problem was.
00:23:46And then it broke.
00:23:47Let's see what it tastes like.
00:23:50Did you put almond essence in there?
00:23:51A little bit of...
00:23:52I think there's a bit too much.
00:23:53The almond extract, I agree, it's a little bit heavier.
00:23:55But the cherries needed more of a punch to balance out the almond.
00:23:58They're a little bit too sweet.
00:24:00OK.
00:24:03I like the decoration.
00:24:04It proves the Swiss roll, it'd be that one.
00:24:08I think it's delicious.
00:24:10I just think there's too much filling.
00:24:12Too much of the matcha cream and not enough curd.
00:24:15The overall texture is very good.
00:24:18But the balance of it is not quite right.
00:24:23Your sponge has gone very much oval rather than round.
00:24:25Yeah.
00:24:26I think I knocked too much air out of it.
00:24:27Yeah.
00:24:28OK.
00:24:29Let's have a quick look at this.
00:24:30Was this warm when you put it all in?
00:24:31It was to the wire, yes.
00:24:32Yeah, you can see it's all disappeared.
00:24:35Tastes like rhubarb and clustered.
00:24:37I love it.
00:24:38Good.
00:24:39I think the flavour's lovely.
00:24:40I think the texture's wrong.
00:24:41It's a bit chewy.
00:24:42Yeah.
00:24:45It's really artistic and interesting, but it doesn't show up as much as I'd hoped it would.
00:24:55I actually really like the flavour, but the curd has not been done well.
00:24:58It needs to be much thicker.
00:24:59The flavour's great.
00:25:00It's the texture.
00:25:01Yeah.
00:25:04What I think is so lovely is it absolutely looks as if it's embroidered.
00:25:08Thank you so much.
00:25:09I love that.
00:25:10Oh.
00:25:15It's delicious to eat.
00:25:16Yeah.
00:25:17However.
00:25:18Oh, yeah.
00:25:19You've overbaked a sponge.
00:25:20OK.
00:25:21But flavour-wise, stunning.
00:25:23OK.
00:25:24Thank you so much.
00:25:25Well done.
00:25:26I love your dessert.
00:25:27Those colours are just wonderful.
00:25:28It's a bit tough, isn't it?
00:25:29Oh, there you go.
00:25:30I think that's because my cold butter this morning.
00:25:43It is the butter.
00:25:44It's almost created a skin.
00:25:45The sponge itself I find a little bit claggy.
00:25:52I think it could come down to your folding.
00:25:55Folding the flour in.
00:25:56Yeah.
00:25:57The flavours, though, are very good.
00:26:02Sir Hassan, not your best morning.
00:26:04No.
00:26:05Yeah, quite disappointed myself.
00:26:06It looks like a roulade rather than a Swiss roll.
00:26:08Yeah.
00:26:11Wow.
00:26:12If I had a ball of ice cream next to this in a bowl,
00:26:15I would be totally happy.
00:26:16Yeah, absolutely.
00:26:17Flavour-wise, stunning.
00:26:18Absolutely delicious, but it looks like it's been dropped out of a tree.
00:26:23OK, cheers.
00:26:24It did say stunning and delicious.
00:26:26Yeah, but looked like it fell out of a tree.
00:26:34That is one mighty impressive-looking Swiss roll.
00:26:38It's a shame it's sat down on itself.
00:26:40It's a wee bit of an opal, yeah.
00:26:41But that design is...
00:26:42It's extremely impressive.
00:26:44It's amazing.
00:26:49The flavours are stunning.
00:26:51I was nervous that the marshmallow and the jam would make it all too sweet,
00:26:54but it's delicious.
00:26:55You left the condensed milk out, I'm glad to see.
00:26:57I did.
00:26:58It's such a student thing.
00:26:59I'm 29, I'm not a student anymore.
00:27:02You look 15.
00:27:05I thought I was taking a bit of a risk.
00:27:09I couldn't have possibly imagined that it would turn out as good as it did.
00:27:13First one in the bag, no major mess-ups, but definitely not getting ahead of myself and like thinking,
00:27:18oh, it went great, because I practiced that one a lot.
00:27:20They all craft the design and flavours.
00:27:25I'm so happy.
00:27:27It was a little bit firm.
00:27:29It's the first time that has happened.
00:27:31It's the curse of the ten.
00:27:32I think like Prusa, I think it's not my best day.
00:27:35I'm lagging behind, so praying that the technical is something that I have made before.
00:27:39Just get on with it.
00:27:40That's what my husband said.
00:27:42Just get on with it.
00:27:46Each week, the bakers face a mystery second challenge shrouded beneath Gingham.
00:27:51Hello, bakers.
00:27:52Welcome back to the tent.
00:27:53It's time for your technical challenge set for you by Captain Cakeman himself, Paul Hollywood.
00:27:58Paul, have you got any words of wisdom for our beautiful bakers?
00:28:02First of all, don't panic.
00:28:03Use your baking intuition.
00:28:05It is going to be difficult, but it's not impossible.
00:28:08Comforting, but it's not impossible.
00:28:10Almost impossible, but not impossible.
00:28:12So, as always, this challenge is judged blind.
00:28:15So, Paul, Prue, you may now leave the tent.
00:28:18Thank you so much.
00:28:19You know what they're going to do?
00:28:20What?
00:28:21Thumb wars.
00:28:22Smart money's on Prue.
00:28:23She's got big thumbs.
00:28:24They're like turkey drumsticks.
00:28:25The judges would like you to bake nine perfectly decorated fondant fancies.
00:28:32The judges are looking for light sponge, well-set jam, smooth buttercream and precise fondant decoration.
00:28:40You have two hours and 15 minutes.
00:28:43Sounds easy, right?
00:28:44It does sound easy, but there's a little twist-a-rooney.
00:28:47You'll need to figure out the flavours and the recipe all by yourselves, using only some of the ingredients in front of you.
00:28:55There's a perfect example of a fondant fancy underneath your gingham cloth.
00:29:00You have five minutes.
00:29:01Get your detective hats on, because your five minutes start now.
00:29:05Aw.
00:29:06I've never made one of these before.
00:29:07First time for everything.
00:29:08Jasmine did say, literally as we went to the loo earlier, she was like...
00:29:09There's one thing that I really, really hope it's not.
00:29:10A fondant fancy.
00:29:11Just trying to work out the flavours.
00:29:12I think it's cherry.
00:29:13You want to go for cherry, but it really tastes like raspberry.
00:29:14There's definitely almond notes to it.
00:29:15I'm not sure.
00:29:16I'm just going to eat the whole thing and hope for the best.
00:29:18So, Paul, fondant fancies.
00:29:25This is going to be challenging for our bakers.
00:29:26We've obviously taken the recipe away, but left them with all the ingredients, and a few more on top of that.
00:29:41But essentially, what is in this is raspberry and almond.
00:29:43When I say almond, I don't mean ground almonds.
00:29:45when i say almond i don't mean ground almonds i mean almond extract which is where the flavor's
00:29:48going to come from but we've given them brown almonds as well we've given them everything
00:29:52we've given them a perfect example so they should understand what type of sponge it is
00:29:56once they have the sponge ready then we've got to prepare the buttercream again has almond
00:30:00extract in there also it's got the jam raspberry jam and raspberry flavoring in the fondant's icing
00:30:05that is delicious it is their first time in the tent and we've given them a really difficult
00:30:11technically it's great isn't it bakers your five minutes is up you ready on your marks get set
00:30:24taste and bake oh my god the bakers must now hand back their fondant fancies i should have ate all of
00:30:32it i don't know what i'm doing and have just two and a quarter hours to complete the challenge i'm
00:30:36just going to start what the hell am i doing here line my tin make my sponge when i was younger i
00:30:41would make microwave cakes with my mom just equal parts everything and it's foolproof sponge fingers
00:30:47crossed it is foolproof today they've given us lots of ingredients so i'm gonna have to work out
00:30:51whether there's ground almonds in the sponge i don't think there is the flavoring pool sponge comes
00:30:56entirely from almond extract well that's potent the additional ground almonds will produce a dense sponge
00:31:02lacking in rice i've risked it and i've put the ground almond in the mixture one table spawn 30 grams of
00:31:10ground almonds it's a bit good old but it'll be all right okay all in why not let's see you're going
00:31:16fast watch yourself oh no go faster go faster come on you ride by the seat of your pants don't you
00:31:23i haven't got a clue what i'm doing today you're jazz baker i'm happy with the consistency oh this is
00:31:29very dry this is like bread dough and try and get my sponge in as soon as possible to give it time to
00:31:34cool seems like kick we're going in hope it will be good sleep tight set the timer i think 15 minutes
00:31:44180 regular baking temperature 170 until i think it's right i'm gonna go for 15 minutes and then i'm
00:31:50gonna check now i'm gonna make the jam they've given us the options cherry raspberry or strawberry
00:31:56jam i've got a feeling it was raspberry i think it's raspberries i have no idea so i've just chucked them in
00:32:01jessica how you doing i think i'm okay my sponges in i think do you think your drag king would be
00:32:07coping better with what's going on all of the clothes off has way more confidence than i really
00:32:14yeah how would you be dealing with this thing come on there's a lot of swagger really holding the crutch
00:32:18area yeah it's a bit explicit saving me jam looks great and it's smooth so that's a small win so i'll
00:32:25check my sponge it's a little sticky needs a bit more sponge not rising in the center i've also brought
00:32:33it down to 170 because we're getting quite a lot of browning bakers you are halfway through how much
00:32:39next i'm gonna make my buttercream like the sponge paul's buttercream is flavored with just a hint of
00:32:46almond extract that's good okay love that so i put in a wee taste of honey i think that might have been
00:32:52the flavor but i have no idea my cake it's close it's coming out it's still liquid interesting
00:33:01seems good it's risen really nicely in the middle yeah we're seeing about a half of what it's meant to
00:33:06be i'm concerned about the middle here it's a wee bit soft ian we can't have no nerves in the tent
00:33:11what we're gonna do i mean we could meditate i would love a wee meditation close your eyes all right and
00:33:15take yourself to a beach okay okay all the noise around yeah um the waves are crashing they're taking
00:33:23me out to sea don't speak just hum i'm just up in the temple i kind of need it till i be cooked now
00:33:29how long have you got bakers you have half an hour left how do you know you've got no watch
00:33:35no lie whole thing's a lie oh no my cake has collapsed in the middle we've had a mare hopefully
00:33:42though and they just don't eat the central one i'll just hide it i'm starting my fondant icing i'm
00:33:47gonna make it the way i normally make it at home it's gonna do their sugar with some water no idea
00:33:52uh what else paul's fondant icing contains raspberry extract do you know what i'm gonna add a little bit
00:33:58of cherry these rose water that was a lot of cherry and should be colored a deep pink going kind of
00:34:04heavy i've added too much water it's like a pastel-y pink that looks good did you just put your finger
00:34:10on my spoon you almost put your finger on my sponge almost my hands are clean it almost looks like a
00:34:16flapjack trim the edges then measure it and then nine equal bits very exact my degree was maths i still
00:34:23can't add up it looks a little bit on the brown side that looks like the back of paul's hand
00:34:28when he's judging just imagine him getting his fake tan put on with a fireman's hose
00:34:33no because i am actually going to do that with his goggles on no because i won't be able to keep
00:34:37a straight face i'm gonna have to tell him what you said i can't serve that this is raw so uh no one's
00:34:43getting that one we're doing eight fondant policies now we're going to fill his all the jam jam you know
00:34:48i'm franken caking them to make them roughly about the same height to compensate for my shoddy
00:34:53cutting i am going to put the lid back on i'd rather overfill that one we'll hide that in the
00:34:58middle bakers you have ten minutes i'm just adding my buttercream on top nine little blobs
00:35:05my buttercream is slightly too soft i'm hoping that the icing covers a multitude of sins maybe it will
00:35:09maybe it won't i'm scared here it goes over the top oh they're really taking a lot of icing you should
00:35:18have crumb coated with buttercream didn't think they're like little fairy cakes aren't they they
00:35:22look disgusting look messy i'm so sorry this is a hot pink mess bakers you have one minute left i really
00:35:33love taking it right to the wire oh my god these are hideous trying to blend it together i don't think
00:35:39they look that bad the final fancy do not drop them oh of course i do i'm gonna put the worst one
00:35:48at the back bakers your time is up well done i love them in fact i might bake another name tonight
00:35:59please bring up your fondant fancies and place them behind your photos oh my god mine is stuck with
00:36:04icing to the table oh my gosh totally they look so good wow what a fancy table
00:36:17it's judgment time for the baker's first technical challenge okay so what we're looking for our nine
00:36:23beautifully formed fondant fancies almond buttercream with an almond sponge with a raspberry fondant on the
00:36:30outside raspberry jam in the middle as well you had a lot of red herrings ground almonds definitely
00:36:35not inside because you'll not get the height but we'll test them and see what they're going to taste
00:36:40like these are pretty small proof i'm guessing ground almonds yes be interesting to see what's inside
00:36:46they've managed to get some jam in there i don't think that's bad it's just very small okay beautifully
00:36:52high the height on these are good i can't believe we can have 12 of these
00:36:58i do think there's ground almonds in there but the color's not bad now these are uh pretty messy but
00:37:03they're all messy so there is consistency but the color's the right tone it is quite dense sponge
00:37:11moving on to our pink fancies it's not the color we wanted they're quite neat there's a very strange
00:37:17flavor in there is it rose what the that's way off base okay i quite like the color of these the height
00:37:25is very good the decoration it's very neat they're all the same there's ground almonds in there but it's
00:37:31quite nice cake moving on this is abstract decoration okay it's good ground almonds again i think it's
00:37:39raspberry jam someone cut the finger i mean that is way way too dark yeah wow that's tough yeah it is
00:37:45very over baked absolutely solid like cardboard it's got ground almonds in and it's got too much
00:37:50icing on it right color looks quite nice it's very shallow and they should have risen more than that
00:37:55i imagine that's because they're ground almonds in there it's nice almond flavor there is a tartness
00:38:01to that coming from the jam it's good these are minute this is too pink and clumsy the flavors aren't
00:38:07too bad with the ground almonds in there it's really really pushed it down these are quite high the
00:38:12colors they're more or less the same just look a bit clumsy yeah i mean it's the piping
00:38:20jerry might be in fondant moving on to this it's much too much icing yes no sponge is not good
00:38:26very dry i like the flavor i don't mind it what this is the mama one and this is the baba one what's going
00:38:35on hang on one two three four five six seven where's the other one got a confession
00:38:42got no almond in the bus cream the honey could be a sweetener yeah okay
00:38:46prune paul will now rank the bakers from worst to first in 12th place this one here tom over baked
00:38:53they're too dark and i won't go on but they're not very good that's very nice in 11th spot we have hoyman
00:39:00why did you decide to put a completely different flavor in there i don't know and in 10th we have
00:39:05this one hassan they're a bit pale messy terrible jasmine is ninth ian's eight nadia's seventh
00:39:15leighton's sixth leslie fifth and aaron fourth in third spot we have this one natalia these weren't
00:39:23bad the actual coloring and the neatness was the thing that we liked in the second place
00:39:27we have this one jessica you look astonished i am well they're pretty neat they're nicely risen
00:39:35they tasted good good job thanks which leaves number one
00:39:42no no no no no don't clap you did have ground almonds but you managed to get the overall look
00:39:50the color was right the decoration was good so well done
00:39:52i am so relieved i feel like i had a little bit to prove after this morning i'm absolutely buzzing
00:40:00i'm almost vibrating gosh brutal isn't it that is the roller coaster of bake-off everything just went
00:40:07wrong from the off i'm quite nervous yeah not very good on the technical and not very good on the
00:40:11the signature so it's not looking good the bakers have just one more challenge before someone is
00:40:21named star baker and someone must leave the tent we're back this is exciting first cake corner we've
00:40:28got a lovely set of bakers and i love the fact that we set a really difficult technical toby did the best
00:40:35even you wasn't impressed with that they gave a round of applause and you went no no no calm down
00:40:41and when you look at how he did in the signature it was pretty poor but when you look at the other
00:40:46side of the ground i thought tom for instance did an amazing job with the tartan but then last in the
00:40:50technical yeah how did that happen and jessica jessica again she's a real talent and she's really
00:40:55artistic i agree so what about natalia signature-wise she did really well and then she did well in the
00:41:00i'm hoping that hassan has a better day today i love for some he's a lovely guy but he did have
00:41:06the most disastrous signature and later yeah he's in a bit of danger coming into the showstopper so
00:41:12today's really going to matter i'm really excited it's good to be back i've missed you guys what do
00:41:16you mean we all live together oh welcome back to the tent bakers for your showstopper challenge
00:41:28today paul and prue would love you to make an exquisite landscape cake no cheating you can't
00:41:34pick a landscape that's already a cake eccles dundee pontefract i mean they're all lovely places but this
00:41:42is bake off we need you to think outside the box you got four hours to take us on a journey on your marks
00:41:50get set hey these poor bakers for their very first showstopper challenge are being asked to
00:41:59make a landscape cake scary a little dance taste and texture is obviously critical in this what's
00:42:08important is the choice of sponge i always say i love a tender sponge but the truth is that's not the
00:42:13right kind of sponge for building it would just get squashed you're thinking on multi-levels with this
00:42:18your thinking design the flavor combinations and then structural integrity it's quite a warm day
00:42:26today if anything is the slightest bit warm not only will the icing melt on it or the filling run the
00:42:32cake itself will collapse i want to see beautiful landscapes that taste great morning good morning
00:42:41so tell us all about your landscape so i'm doing my hometown of swansea the mumbles i'm taking you to
00:42:48the mumbles so i'm going to do the mumbles lighthouse yeah oyster mouth castle the brecon beacons just
00:42:54behind with all the daffodils i'm getting really worried now because you're really building this up
00:42:59leighton's ode to the green green grass of home will be built from his favorite cake growing up
00:43:04on a sunday my mother baked a victoria sandwich so to take us back to my hometown i'm going to do the
00:43:12mumbles and a victoria sandwich while leighton opts for an all-time classic this is going to be my
00:43:18blackberry and pistachio cake jasmine's taking the road less traveled once i've got this in the oven
00:43:23i'm going to make a cardamom cake this cardamom has got a pretty strong flavor you've got to be careful
00:43:27when you're doing it to end up tasting of i don't know soap the unique flavors in jasmine's three-tier
00:43:32landscape cake are a nod to a holiday's berry picking in the scottish highlands and a best friend's
00:43:37favorite ice cream i like that color the pistachio is for daisy she's the one who got me on the show
00:43:43she pretty much said if you don't do it i'm gonna i'm gonna enter you yeah were you quite nervous of
00:43:47doing it i just didn't really think i was good yeah and now you're here and you've seen all the
00:43:52other bakers and i'm like i'm definitely not daisy what do you do that for while paul and pru will
00:44:00expect beautifully soft sponges it's a bit more solid than i'd want it to be it's crucial they're robust
00:44:06enough for the bakers to build their landscapes this is chocolate stout cake i'm using stout because
00:44:12it's my favorite drink and it really does add a lot to the complexity of the chocolate cake but
00:44:17this cake is so moist stability is a fairly big concern of mine ian will carve his rich chocolate
00:44:24and stout sponge to build his local beauty spot downhill beach one of my favorite places in the
00:44:29world last summer i got sunburned for the first time on a beach in ireland so it holds a very special
00:44:35place in my heart ian's not the only baker risking a moist sponge i'm using quite special apples i lived
00:44:44with this wonderful lady called betty she was in her 90s she had this apple tree she knew i was
00:44:49applying for bake-off and wanted to see me in it but i never made it when she was alive so i preserved
00:44:55some of her apples betty's apples will be added to a sticky toffee sauce and drizzled over jessica's
00:45:00spice apple sponge to form lake bunyoni in uganda where she spent a very special birthday morning
00:45:06i basically stayed in a hammock and then woke up to the most beautiful sunrise i love the idea
00:45:11of the toffee apple it's quite autumnal actually you get some really rich flavors i'm looking forward
00:45:15to this good luck for betty right betty so this is a pumpkin puree it smells horrible but it tastes
00:45:22amazing hassan's also hoping to wow with winter warming flavors there's pumpkin spice mix cinnamon nutmeg
00:45:29ginger cloves and a little bit of ball spice hassan's spiced pumpkin sponge will form the base of the
00:45:34bamboo forest he visited in japan a landscape he's hoping will put him back on the path to success
00:45:40have you practiced it yes yes you struggled a little bit yesterday this one has to be spot on
00:45:48going in the sheer scale of today's showstopper challenge i'm making six tears means managing
00:45:54their ovens all right we'll test the bakers to their limit
00:46:02start as the first sponges hit the heat it's done there's no time to rest now i need to start on the
00:46:09second batch with more cake to make and fillings to begin welshia it's made with love extra coffee
00:46:16liqueur make them drunk poi man's boozy buttercream will fill layers of coffee and walnut sponge stacked to
00:46:23form hong kong's lion rock mountain when i was a child i used to take the bus to go to school yeah
00:46:30lion rock got the tunnel every time when the bus get full then it's like halfway through so lovely so
00:46:37when you're in the tunnel you know you're nearly home yes tom's really living a happy childhood too
00:46:43i was super lucky growing up my danish granny had a farm in iceland and it's just the most stunning
00:46:48country ever he'll recreate the wild landscape he spent many happy summers exploring from layers of
00:46:54chocolate chiffon sponge white chocolate and hazelnut ganache and a decadent dark chocolate and orange
00:46:59ganache i want it to be like dark chocolate and then the orange comes through i don't want it to be that
00:47:04should be colored orange that's so orange while tom plans to construct a small section of icelandic
00:47:09tundra if you were to take a slice out of iceland and lift it up this is what it should look like
00:47:13natalia's thinking a bit bigger i'm going to make a landscape of ukraine the whole landscape how big
00:47:23is this going to be actual size from its golden fields and winding rivers to the majestic mountains
00:47:30natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam this cake
00:47:36means well what for me especially nowadays i've got friends and my family and ukraine so sometimes i got
00:47:49homesick i live few years in a kiev it's such a wonderful city it's full of arts full of wonderful people
00:47:59so yeah it's so sad boom boom boom ladies and gentlemen you are halfway through
00:48:13three two one as the first of the sponges exit the oven my glasses are steamed so give me two minutes
00:48:21it's done the race is on to call them before assembly can begin i know she's behind me
00:48:26those look lovely thank you is it chocolate chocolate stout oh stop it yeah if you want
00:48:31what we drink it's still over there come on then oh i thought you meant the story i thought you meant
00:48:37they need a little bit longer every minute more in the oven i'm just going to double check
00:48:42these because i am terrified there's one less they'll have to call needs a bit longer and construct i'm
00:48:48gonna have five minutes on it's a little bit worrying because i don't know if i've exactly nailed
00:48:54this in the time in practice toby will stack white chocolate sponge brown butter sponge praline and
00:49:00strawberry jam to form the famous jacob's ladder staircase of hometown sidmouth and there'll also
00:49:05be a jelly sea which is the one i'm most concerned about because that has redecorated the inside of my
00:49:10fridge a few times while toby celebrates the good old british seaside second sponge out hopefully it's
00:49:17cooked this time that's coconut liquor nadia's taking us somewhere a little warmer my landscape
00:49:24is a tropical island in mauritius where i went on holiday with me family and we ate loads of coconut
00:49:29when we were there and drank loads of mojitos wow what a holiday pat full of tropical flavor she'll
00:49:35spread lime curd between layers of coconut and lime sponge soaked in coconut liqueur isn't it lucky we
00:49:42like coconut i think it sounds lovely well they like coconut so that's a good thing because there's
00:49:49a lot of coconut going in this cake this is coconut concentrate for my buttercream coconut isn't usually
00:49:56that strong so i'm hoping it gives it an extra boost of flavor the cake's inspired by a place in
00:50:02barcelona that i like parks you there complete with chocolate stonework and a jelly lake aaron's
00:50:07ambitious park will be built with coconut sponge filled with coconut buttercream and miso caramel
00:50:13i've definitely got a lot on whether it's too much i'm not sure but go big or go home so i just need
00:50:19to assemble my top layer because that's a little bit behind this is probably the most important part if
00:50:27this doesn't go 100 then the stability just isn't there as the bakers stack soft sponge and fillings
00:50:34cherry gem the biggest threat they face is heat it's really important that they're cold because otherwise
00:50:39all the feelings will melt you don't want that sloppy mess is it quite stressful i feel like everyone's
00:50:45slightly freaking out my motto is to go faster that looks pretty flat to me i'm going to cards now
00:50:52i'm starting to cut out the cliff this is border with the belarus i've got a picture of ukraine
00:51:04like in school yeah oh god oh it's just falling apart
00:51:10oh man oh it's so horrible
00:51:30just 60 minutes remain and ian's downhill beach faces an uphill struggle
00:51:35is it fixable maybe we'll see i'm really on a wing and a prayer right now you can do this use the
00:51:42force i'm going to try and wrap it in acetate i'm going to chuck it in the fridge and just hope for
00:51:48the best it's fine you've got this you've got this you've got it for the rest of the bakers
00:51:55construction's in full swing are you a good plasterer i bet you are i've never tried as they
00:52:01add the details oh is that my little road that'll bring their landscapes to life how's it going has
00:52:06son all right i think i'm rushed for time i'm piping the tree which is great with a shaky hand
00:52:12i've put some vanilla buttercream to create a log effect i'm making it in the form of a tree stump
00:52:18my dad was a carpenter we used to go to wales as kids my dad made a camper van and we used to go on
00:52:24holidays in the camper van leslie will build her tree stump from kish soaked chocolate sponge and
00:52:29cherry jam and should paint a buttercream welsh mountain landscape in the style of a dad's
00:52:33favorite artist we used to watch bob ross the voice was so soothing and dad had dementia so it really
00:52:40calmed him down we was watching the bake-off one night and my dad's like have you applied i said no
00:52:45daddy goes do it do it i was like okay then so here we are i think he'd be proud he'd be very proud
00:52:53ladies and gentlemen you have half an hour left really oh my god
00:53:00stressed i am a bit behind i wanted to have my chocolate work done before now running out of
00:53:04time running out of icing this is going to come down to the wire it's grave yeah mountains it's looking
00:53:12like home make it look like lying looks terrible the cakes in the fridge seems to have gotten a good
00:53:18bit firmer i'm just doing my moss night now it's all about the sea this could go very wrong might not
00:53:25set this doesn't look like baking for me this is science this is the agar agar to set it so i do
00:53:31add a lot of i'll just fix this acetate dump it all straight in and pray
00:53:36stress i don't even want to breathe i just need the cake hard if i open this and the cake completely
00:53:45collapses that's me gone oh this is so to the wire again
00:53:50i'll take it no i'm running bakers you've got 15 minutes left it's not all i'm just hammering
00:54:03this as fast as we can ah i'm making a wall of the tunnel i'm measured by eye oh too big
00:54:12this is the castle that's the dragon my forest so beautiful that looks absolutely amazing
00:54:20now what we're going to do is put the cake on top it's super important that these are lined up
00:54:25right which where's the front how do you know what the fun a bit of a lean anyway only a little bit
00:54:31looks really precarious
00:54:35what's that wobble looks like leaning tower pizza leaning tower of mumbles stop it we are set
00:54:42i need to get my trees sorted my river carefully trying to channel my in above ross that river now
00:54:54needs to go straight in i'm making sheep a bit wonky tunnel the trouble is my sheet look like they've got
00:55:02myxomatosis i put my heart where is here i'm just going to try and cover as much of the buttercream as
00:55:10possible i have to put the wheat train on the cars it's going to be down below our bakers you've got
00:55:18one minute left i've got no choice let's get it off finishing touches ukrainian flag flowers putting the
00:55:27last few toasters on toasted coconut oh it's really soft oh
00:55:40just making some little coconuts for my tree there's more i want to do but didn't have enough
00:55:47time i missed something to do the bat oh no the sea's detached thank you darling bakers your time is up
00:55:59please step away from your showstoppers well done bakers you did it
00:56:04what a mess so upsetting that's actually miraculous that's insane ian you smashed that
00:56:18it's time to judge the showstopping landscape cakes
00:56:23ian would you like to bring up your showstopper
00:56:34that's incredible it looks amazing and it's so imaginative and crazy i love it right this is
00:56:41chocolate stoat blackberry jam and cream cheese cake there's a lot of icing on there it's too much
00:56:47when you'd get the fruit and the stout cake it works beautifully well together i'd happily eat a plate
00:56:53full of that tastes great well done thank you thank you i think it looks amazing it says tropical just
00:57:10wondering how am i going to cut this the back so swizzle sorry i don't know if that's a word swivel you
00:57:16just told me to swivel i have done coconut and lime cake with coconut liqueur toasted coconut buttercream
00:57:26and lime curd love the flavor but your cake is over baked okay and that seems quite tough i've put quite
00:57:34a bit of a gun in it because i had to set it got the texture of a tennis ball happy with it um i had
00:57:44some severe timing issues it's a little unfinished looking the cake is toasted coconut swiss meringue
00:57:50buttercream flavored with vanilla and miso caramel and certainly coconutty you've got a lot of coconut in
00:57:57there you need a lime you need a citrus to balance out the sweetness i think it looks amazing i love
00:58:06the design it's beautifully painted but let's see what it tastes like shall we you've got a black forest
00:58:12cake the sponges have kirsch syrup and there's a black forest buttercream and a cherry jam that is
00:58:20delicious is it the flavors are spot on and it's beautifully baked i think you've done an amazing job thank you
00:58:27you can breathe now
00:58:34where's the lion is this the line here yes i think you could have done a little bit more on that
00:58:40this coffee and walnuts cake with coffee liqueur buttercream i love coffee and walnut cake good it's
00:58:48not the lightest of cakes but it is very delicious i do like it i think the liqueur is probably a little bit
00:58:53too much a little bit too punchy for me
00:59:00it's representational of the highlands but we would have liked to see more landscape rather than
00:59:05three tiers but i think it scores on neatness and style it's beautifully done it's a black cream
00:59:11pistachio cake with a black cream pistachio mousse in the middle and the mousse is surrounded by a
00:59:16cardamom cake cardamom level is perfect pistachio is perfect too i've never had that combination
00:59:21before that's gorgeous
00:59:28well
00:59:31it's a bit wobbly yes it's on the lean so let's hope the cake tastes good it's a traditional victoria sponge
00:59:38with buttercream and a raspberry jam this is a very tough cake oh it is over baked and you can see
00:59:47that the weight is concentrated at the bottom i dread to think what's underneath that would be delicious
00:59:53i do like the flavor it's a bit simple but it is unfortunately over baked
00:59:57it's so beautifully done thank you so much the lakes the rivers the mountain ranges it's just beautiful
01:00:09where's kiev yeah where the heart when the heart yeah that's where we should have the heart yeah i think
01:00:15so it's a chocolate sponges and whipped cream with the cream cheese and the cherry filling
01:00:27it's stunning thank you so much the chocolate cake is so intense but it's not heavy it just imparts
01:00:39flavor chocolate chocolate chocolate it's very delicious yeah that's a special cake though
01:00:44i'm so happy thank you so much thank you
01:00:52these bamboo plants seem to be just chunks of bamboo and no
01:00:57yeah uh timing issues it's odd it's like a dream
01:01:02good dream or bad it's a pretty bad one to be honest
01:01:07right let's have a look inside my flavors pumpkin spice pumpkin sponge cake with a
01:01:12pecan praline swiss meringue buttercream i love the cake beautifully baked beautifully spiced
01:01:20but the cream's not carrying much flavor okay
01:01:27what happened time time got the better of me and then the sea decided to depart
01:01:32it's a bit simplistic yeah it's basically one cake on top of another let's have a taste it has a white
01:01:38chocolate sponge a brown butter sponge white chocolate bus cream praline and uh strawberry jam
01:01:43i do like the flavors of both so do i but you've slightly over baked them it's a shame
01:01:51the overall effect is good i do like what you've done he kept it quite natural and this is your
01:01:59little hammock that's a huge hammock i'm not a small girl paul
01:02:01it's made up of a spiced apple sponge toffee apple and the mascarpone filling
01:02:11that toffee apple cake is stunning
01:02:15it's a very challenging cake to make because you often get them quite claggy but that is baked
01:02:19beautifully and it tastes amazing it's really delicious well done jessica
01:02:24yeah baby tom would you like to bring down your showstopper please
01:02:37wow
01:02:41well it's beautifully done clean sharp looks great so now it's got to taste good it's made up of a
01:02:47chocolate sponge dark chocolate and orange whipped ganache and a white chocolate ganache with hazelnuts
01:02:53beautiful layers
01:02:57oh god it's gorgeous the orange in it is delicious it's beautifully baked it's beautifully executed
01:03:03it's very what i'm beginning to realize is very tom you're a good baker tom
01:03:08you should be really proud of yourself well done tom thank you so much
01:03:12oh do you know what after yesterday's technical it's a total relief and yeah honestly i don't really
01:03:25know yet but i'm still in a slight daze from it that could have gone a lot better i really am just
01:03:31holding on to hope that the technical will carry me through positive and negative so i'm 50 50 on if
01:03:36it'll be enough to keep me in i'm very clear it's going to be me you drop your game slightly on a
01:03:42victoria sponge and it's game over right
01:03:45i thought that was an impressive showstopper i absolutely loved it such good baking i got a
01:03:52little bit emotional on natalia's bank it was touching the flavor and the texture she managed
01:03:58to achieve in that chocolate cake was stunning jessica's cake was amazing tom's cake was exceptional
01:04:04and i know he was last in technical but you have to put him in line for starbaker because it was that
01:04:09good so who's in danger to go home hassan and toby he obviously struggled with time it was unfinished
01:04:15and layton when we said a landscape we meant it to look like a landscape like a landscape not cakes
01:04:21i didn't realize that's what you meant i just thought you meant not portrait you spend too much time on
01:04:26social media well done bakers fortunately i've got the great job of announcing the first star baker of
01:04:42the series the star baker is
01:04:45natalia
01:04:59now unfortunately i've got the job that no one wants we're just getting to know yeah but
01:05:04unfortunately someone does have to go and that person is
01:05:16san so sorry yeah oh give me a hug sorry buddy yeah i think i'm a bit upset i did expect it though
01:05:28it wasn't your couple of days was it no no everyone's a really really phenomenal baker
01:05:34they're all such lovely people and even though it's been a short-lived experience i've enjoyed it
01:05:39hopefully i can reflect on some things and then maybe get back to baking when i get a chance
01:05:45i've never appreciated watching the show how close you get so quickly literally 48 hours of
01:05:50being with these people you feel like you know everyone so well it's gutting for anyone to go but
01:05:54hassan especially such a lovely guy well done we did it
01:05:58you should feel very proud of yourself thank you so much star baker i'm in shock absolutely in shock
01:06:11really thank you well deserved this cake means a lot for me and i so proud
01:06:20well so yeah absolutely happy well you scraped it
01:06:28i was very lucky skin in my teeth i know i'll have to see another day thank goodness for that can i call
01:06:35my husband hello hello i won a star baker really wow well done that's amazing
01:06:54oh my gosh so yeah it's a wonderful day
01:07:01next time it's currently 29 degrees the heat is on for biscuit week there may be trouble ahead with a
01:07:10revealing signature bake close one eye a technical challenge that should be an all-time classic that's
01:07:19all right isn't it and a spectacular showstopper no that could call time on almost everything
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