The Great British Bake Off Season 16 Episode 4

Reality TV Deep

The Great British Bake Off Season 16 Episode 4  #RealityTVDeep

Transcript

00:00Last time, it was bread week.

00:04Underproved. Paul's going to have a field day on that.

00:06Jasmine proved herself over three challenges.

00:09I love the look of this. Beautiful.

00:11To win her first star baker crown.

00:13And while Aaron fell flat in the signature.

00:16It's not risen. Do you think Paul will notice?

00:19It was Poi Man who failed to rise to the occasion.

00:22I'm just not getting a huge amount of flavour in there.

00:25And became the third baker to leave the tent.

00:27I am part of the baker family now, so it's not a bad thing.

00:33Now, for the first time in the tent.

00:36That's definite.

00:36It's back to school week.

00:38A long time ago. It's black and white for me.

00:40The bakers flap under pressure in the signature.

00:43Devastated.

00:44Go back to basics in the technical.

00:46We're just not built like old school lunch ladies.

00:49Before a summer fate finale in the showstopper.

00:53But who will make the grade?

00:55That takes me back through.

00:56And who?

00:57And broken it.

00:58Who flunked out?

00:59No.

01:00See me at the end of class.

01:02Sorry, sir.

01:02I just like to get things right.

01:25I'm so glad.

01:26I'm back for week four.

01:30I'm just so happy.

01:31I want to show Paul and Prue my skills again.

01:35I am glad that I'm baking for back to school week and not actually going back to school.

01:40Good golly, I don't need to do that again.

01:42I'm so gassed to go back to school.

01:44I can't wait.

01:45I think it will be a fun week.

01:46Yeah, I haven't done that much homework this week.

01:48I'm feeling like there's a medium chance that I'm going to get expelled, suspended, if nothing else.

01:56Morning, bakers.

01:57Morning.

01:58Er, excuse me.

02:00I expect you all to say good morning, Miss Hammond.

02:05Good morning, bakers.

02:07Good morning, Miss Hammond.

02:10That's better, isn't it, Mr. Fielding?

02:12The reason that Alison is behaving like Miss Trunchbull is because we're going to be taking you back to your school days.

02:17For your first school time bake, Miss Leaf and Miss Hollywood would love you to make a batch of 12 identical flapjacks.

02:28Your flapjacks will need the classic oaty base, but also an extra filling or topping.

02:34You've got two hours.

02:36On your marks.

02:36Get set.

02:37Bake.

02:40Can't look forward to it.

02:41I actually forgot how much I like flapjacks.

02:43I did eat them at school, but it's not something I have often.

02:46They make me a bit polluted normally, so.

02:49This is back to school week.

02:51It's all about reinventing bakes that you had at school, only this time making them really, really good.

02:58This golden syrup is going to get messy.

03:00It's a flapjack.

03:01It's just full of sugar and predominantly golden syrup.

03:03And so it'd be interesting to see how the bakers interpret the sugar levels.

03:07I've taken out the golden syrup and then replaced it with a red wine reduction.

03:13We want a very special flapjack, but I think you have to be careful with the adding of new flavours, because you don't want to overpower the oats.

03:22Milk time, students.

03:23Make sure you stay hydrated.

03:26Look, this one's drinking their milk there.

03:29We're really asking the bakers to push the boat out and create a little bit of school magic.

03:33Morning, Tom.

03:36Morning.

03:37Right, Tom, tell us all about your flapjack.

03:40Today I'm making apple crumble flapjack, but this is kind of pushing the brief in terms of what a flapjack is.

03:47So it should look like the top half of an apple, and then when you slice it open, you're like, oh, there's a flapjack hiding inside there.

03:54Aiming for an A star, Tom's flamboyant flapjacks will be surrounded by apple puree and custard fillings, before being encased in a white chocolate apple-shaped shell.

04:05Wow.

04:06Wow.

04:06Well, Tom, that is ambitious.

04:08Have you practised this?

04:09Kind of.

04:10You're supposed to come to school ready for the exam.

04:13Well, I did the homework, and then I thought I could do it a little better.

04:16You're answering back.

04:18He's pushing for excellence.

04:20He's pushing for detention.

04:21That's what he's pushing for.

04:22To avoid any disciplinary issues of their own...

04:27So these are Irish oats, obviously.

04:29It's just the ones that I had in the house.

04:31Choosing the right oats is crucial.

04:33Do you want it to kind of be dense, more cakey?

04:36Do you want it to have a bite?

04:37Do you want that texture?

04:38But striking the right balance...

04:40Half rolled oats and half powdered oats.

04:42..is entirely up to the bakers.

04:44So these are rolled oats, because I'm doing a carrot cake recipe, but just replacing the flour with oats.

04:50When I was young, I really wasn't that bothered about flapjacks.

04:53But I really like carrot cake, so I thought I'll make carrot cake flavoured flapjacks.

04:58Toby's flapjacks will be individually moulded to resemble a slice of carrot cake and topped with cream cheese icing.

05:05Time for your meal.

05:06Well, thank you very much for the offer, but I'm actually lactose intolerant.

05:10So unless you want to have a gassy afternoon...

05:13OK, I'll leave that then.

05:14Like us.

05:18That's Gatoran.

05:19To avoid upsetting Paul and Prue...

05:22Pairs of naturally wet fruit.

05:24Hopefully, we'll be all right.

05:26The bakers must pack their flapjacks with flavour without compromising the consistency.

05:32I'm putting in some very ripe banana into it.

05:35So these are banana bread-inspired flapjacks.

05:37It's going to be unusual, this.

05:39Have you given it to anybody?

05:40My partner took it to her pole dancing class.

05:43Their pole dancing class?

05:45Yeah.

05:45And they all loved it.

05:48What's Prue in there?

05:51Hoping to spin his way into pole position,

05:54Ian's banana bread flapjacks will be covered in layers of walnut paste,

05:58white chocolate honey ganache and caramelised banana.

06:02Do you miss school?

06:03I like designated time to have fun.

06:05I never play anymore.

06:07I never claim this stuff.

06:08Listen, you've got two minutes.

06:09Off you go.

06:09Go on.

06:10Go and have a play.

06:11Go on.

06:11Yes, Ian!

06:13Yes, Ian!

06:14Go and have a little play.

06:15Go on.

06:17It's good.

06:18See you, guys.

06:19How did you do that?

06:21Does anyone want to play with me?

06:23Guys!

06:24But Ian's not the only one.

06:25Does anyone want to play?

06:27Recapturing their youth.

06:29So I'm going to put in freeze-dried raspberries.

06:32My great-aunt, she'd always have a tin full of flapjacks,

06:34and we'd always go raspberry picking, fruit picking in the summer.

06:38Jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache

06:41and topped with a firm-tempered chocolate.

06:45So when you cut through, it'll be, like, hard, soft, and then the flapjack.

06:49But in practice, I've never managed to do it in time,

06:52so I just need to get them in and out ASAP.

06:55But while some bakers are recreating their favourite childhood flavours...

06:59The pumpkin seeds add a bit of a crunch.

07:01Very sophisticated.

07:04Aaron's aiming for something a little more mature.

07:07So my flapjacks are oil grey, whipped ganache, and lemon jam.

07:12The oil grey isn't, like, a dominant flavour, it's just like a bridge.

07:14Go on, bridge between what?

07:17Between the lemon and the rest of it.

07:22What you need to do is build a bridge between your bake and Paul's hand.

07:28Aaron's flapjacks are dedicated to his friend Latifa,

07:31who can't get enough of his lemon jam.

07:33He's hoping the judges will be just as convinced of his flavours.

07:37Are you going to be head boy to die?

07:39Pomeroy.

07:39I don't know, actually, he didn't sound that infused about my flavours,

07:44so possibly not.

07:45Don't let him psych you out.

07:46Don't let Mr Hollywood psych you out.

07:49Aaron may be aiming for a grown-up flapjack.

07:51I use pico nuts and cherries and a bit of amaretto.

07:55But Natalia's will be strictly adults only.

07:58Not for school, the kids will be drunk.

08:03Her boozy flapjacks might not get past the school gate,

08:06but Natalia's been thrown back into the classroom,

08:08learning to make flapjacks for the first time.

08:11Do you not have flapjacks in Ukraine?

08:13No, absolutely not.

08:14You should take them over there.

08:15Yeah.

08:16You could start your own flapjack business.

08:20Miles.

08:21It's time to get this in the tin and get that in the oven.

08:23I am using individual moulds.

08:25If I'm not meticulous with this bit now,

08:28when I try and take the moulds off, they will fall apart.

08:31There you go.

08:32I'll bake the flapjacks for around 15 minutes.

08:34I just really don't want to overbake them.

08:36While overbaking will result in a tougher texture...

08:3923 minutes, I'll say.

08:40It's all based on vibes.

08:42...underbaking will leave them too soft and claggy to eat.

08:45There we go.

08:46And I'll start that for 20 minutes.

08:48But while everyone else has begun baking their flapjacks...

08:51Shortbreads in, and then get my jam done, start my flapjack.

08:56Leslie's yet to start hers.

08:58I'm making a cherry bakewell flapjack with a shortbread base.

09:02Inspired by her neighbour Dan's favourite treat,

09:06Leslie's Bakewell flapjacks will feature a shortbread base,

09:09a layer of cherry jam and finished off with glacé cherries.

09:13You bake the whole thing together?

09:14Doing it separate because in practice I tried it

09:17and the shortbread just didn't cook underneath.

09:18Bake.

09:19Bake.

09:20Sorry, sir.

09:21100 lions.

09:22It's bake, not cook.

09:23See me at the end of class for lions.

09:25Yes, OK.

09:27I'm in trouble.

09:28I've not even started yet.

09:30Yeah, it's deafening.

09:36Bakers, you are halfway through.

09:38Here we go.

09:39Keep going or there's detention with Mr Hollywood.

09:42Miss Hollywood.

09:44Come on.

09:46Bake quicker.

09:48If producing 12 flawless flapjacks wasn't challenging enough...

09:52I'll start caramelising some of these bananas.

09:55Before the end of class bell rings...

09:57It's going to be a lumpy custard like back at school.

09:59..with skin on top that they're going to have to peel off nicely.

10:02The bakers still need to make their delicate decorations.

10:05I'm going to put a candied hazelnut on top of each one.

10:08..and tantalising toppings.

10:10So I'm starting my cherry jam.

10:11On the way to school, I used to love a coconut chocolate bar.

10:15I used to buy the two-pack because I loved them that much.

10:17So I want this to be a cherry version of that chocolate bar.

10:20Nadia's hoping to recreate her favourite childhood treat

10:24by coating her coconut flapjack and cherry jam

10:27with a perfectly tempered chocolate top.

10:30So what temperature are you taking it to to temper?

10:34Well, it adds a little bit of peace to peace.

10:35You're cheating.

10:36You're cheating in class.

10:38And I think this is outrageous.

10:40So you might as well write it on the back of her hand.

10:41While Nadia still has some studying to do, Jessica's come prepared.

10:48So I've done a lot of homework for back to school week.

10:50So I've decided there's going to have red wine, poached pears,

10:54stem ginger and dark chocolate ganache.

10:56It's going to be like a mouthful.

10:59Inspired by her close friend Audrey's favourite flavours,

11:02chocolate and wine,

11:03Jessica's flapjacks will be finished off with poached pears.

11:06Are you going to be top of the class today?

11:09I don't know, but I just don't want to be excluded from school.

11:12I don't want to go home.

11:14Did you think that you was going last week?

11:15I was so shocked when Poinette left.

11:18You never know who's going, do you?

11:19Never know.

11:22Bakers, you have half an hour left.

11:25Half an hour.

11:27Cheers, bubs.

11:28White Russian.

11:30Need to make sure my jam's spread out

11:32and then it's all going in the oven.

11:34While Lesley's flapjack is yet to go in the oven.

11:37Flappy J's.

11:38The rest of the bakers are ready to come out of theirs.

11:41So there we go.

11:43Do you know what? We're done.

11:44The edges are nice and brown and it's got a nice even colour.

11:47Hallelujah.

11:49Flapjacks are baked, so I feel like I'm in good time.

11:53Going back in the oven.

11:55Fingers crossed they're all cooling time.

11:57I'm not confident.

11:59Just waiting, going really.

12:02Try and cool it.

12:04Everything here needs to be cool

12:06by the time it goes in the white chocolate mould.

12:08I'd be lying if I said I wasn't nervous.

12:09Twelve identical flapjacks.

12:12Normally I just do it by eye.

12:14Oh, that was not a straight line.

12:16We'll lead back to school ruler.

12:17We've got to be very precise,

12:19otherwise it gets shouted at by the teachers.

12:21That's how they're supposed to come out.

12:22Look at that.

12:24Holding your structure well.

12:25F***ing hell.

12:27F***ing hell.

12:29No!

12:29I've broken it.

12:37Right, we've got 16 now.

12:39That's good news.

12:40Cut like this and I have my 12 flapjacks.

12:44Little school sandwiches.

12:47Bakers, you have 15 minutes left.

12:50I'm going to temper my dark chocolate now.

12:53So let me just get my little piece of paper.

12:55Just tempering some chocolate.

12:56It's set really quickly, which is a good sign.

12:59Please set.

13:00I'm suddenly very rushy feeling.

13:02I feel like you've got a lot to do.

13:03I have so much to do.

13:05If you pull this off,

13:06I feel like you could be in Handshake City.

13:09The icing's got to be great,

13:11because they're quite basic.

13:12The chocolate's just not setting.

13:14Oh, mother.

13:15I'm not sure that it's going to call in time.

13:17I'm just going to have to cut it.

13:19How's it going?

13:20Not very well.

13:21Oh, no, don't say that.

13:23It's still warm.

13:24It's just not setting.

13:25Well, look, you're still smiling.

13:27Yeah.

13:27It's only first lesson.

13:28It's a long day.

13:29This is just to cover the bases.

13:31Clock is ticking.

13:32How long have we got?

13:33You've got one minute left, bakers.

13:36Oh, this is gutting.

13:37I've totally run out of time here.

13:39Tempered chocolate has tempered and set.

13:41Oh, devastated.

13:43I want it to look neat.

13:45Oh, it's not even staying on.

13:47Too sad.

13:48They don't look great.

13:49I'm going to get a detention, definitely.

13:51I'm not going to be able to get the tops on.

13:53No.

13:54Bakers, your time is up.

13:58Ta-da.

13:59We did it.

14:00Well done, bakers.

14:01Put your pens down.

14:03I run out of time.

14:05Absolutely smashed.

14:06They are beautiful.

14:08Mine look dreadful.

14:10I'm devastated.

14:11My chocolate didn't set.

14:17It's judgment time for the bakers' flapjacks.

14:20Hello, Tom.

14:21Hello.

14:22Hi, Tom.

14:22Right, Tom, tell us all about your flapjacks.

14:30My abstract apples.

14:32It looks more like an apple with a stalk coming out.

14:33Yes, you needed the stalk.

14:34Yeah, I think you needed that.

14:37It's very clever, Tom.

14:38It just absolutely says apple crumble.

14:43I really love it.

14:44I really do.

14:45It's great.

14:45I think it is so clever.

14:47We said we didn't want a boring flapjacks.

14:49No.

14:49Yeah, well done.

14:49Amazing.

14:50I love the intricacy of the decoration.

15:01I think they look neat as a pin.

15:03I love the chewiness.

15:08It's not too sweet.

15:09Chewiness, check.

15:10Texture, check.

15:11And flavour, check.

15:12So I think you've ticked all the boxes.

15:14Very good.

15:20Caramelised banana slices on the top makes my mouth water.

15:25You certainly get the banana.

15:27Less so the walnuts.

15:29It's a bit soft.

15:30A little bit longer I would have put in the oven.

15:32I was aiming for like a soft banana bread-esque.

15:35Oh, is that what you were going for?

15:36I'm so sorry.

15:37Come on.

15:37I think it's excellent.

15:39There we go.

15:40If we asked for flapjacks.

15:42It's just slightly underbaked.

15:50They've been cut a bit oddly, haven't they?

15:52Not very neat.

15:53I think it's really difficult to cut them into triangular stuff.

15:59They're very chewy.

16:00Yeah.

16:00The chocolate ganache is the overpowering flavour.

16:04It's a bit dry, but it's the texture for me.

16:12The size difference are dramatic.

16:14Because I couldn't see anything because the chocolate wasn't set on the top.

16:17There's a lot of chocolates on the top of that, which is why it didn't set.

16:20Yeah.

16:21I'm not getting a huge amount of coconut because what's dominating is a half inch of chocolate.

16:26I agree.

16:26Too much chocolate, the cherry is perfect.

16:28Mm.

16:34I think they look lovely.

16:35They really do look great.

16:39Mm.

16:40The spice level is cinnamon.

16:42It's quite high.

16:43I like it.

16:44I wanted that carrot cake taste.

16:46I added a tiny bit more in today than I normally do.

16:49It's a shame because the texture, I thought, was great.

16:51Thank you, Cherry.

16:52What made you put more cinnamon?

16:54Last week, I put a little bit extra in and they loved it.

16:56So I thought this week, I'll do the same.

16:59Whack a little bit extra in.

16:59Oh, man.

17:00That's too much.

17:01Got it.

17:05So interesting and different.

17:07I like that.

17:09It cuts neatly, doesn't it?

17:10It does.

17:11Mm.

17:13I like the flavour.

17:14The texture for me is a little too gluey.

17:17OK.

17:17And it might be the pear.

17:19OK.

17:19It's really softened up the flapjack itself.

17:22Would it have helped if I added more, like, so, like, jumbo oats than a crunch?

17:25Yeah, probably.

17:25If I actually added the ratio, I reduced the jumbo oats.

17:28Fuck.

17:30Thinking that that would be a better idea.

17:32Yeah.

17:36Damn.

17:37Leave the recipe as it is.

17:38I know.

17:39Same time.

17:40I love the decoration.

17:46I think it looks beautiful, really neat.

17:49I'm dying to see what it tastes like.

17:53That's delicious.

17:54Oh, my God.

17:56The lemon gives it such a lift.

17:59I can get the Earl Grey.

18:01I think you've done a really good job.

18:02Thank you so much.

18:03I love it.

18:04Really?

18:05Oh, my gosh.

18:05Absolutely, yeah.

18:06Yeah, it's a triumph.

18:07Well done.

18:08Well done.

18:10Well, I'll have a bit of that.

18:13Gassed.

18:15My cheeks.

18:21It cooled down quite well in after-car.

18:24I was a little bit worried about the timing with this.

18:26I think doing the shortbread and the flapjack, it's all about the cooling.

18:30It's a real Bakewell flavour.

18:33I think it's a little too sweet for me because the icing is thick.

18:35Lasso cherries are really sweet.

18:37It's a huge mistake putting the shortbread on the base.

18:40Yeah, it was.

18:40It's not your finest hour yet.

18:42No, it isn't.

18:43See me, Lesley.

18:44OK.

18:46Paul shouted out, I need to go and see him afterwards.

18:49Just go and sit in the corner now, shall I?

18:51That task is proof that you need to do your homework and you need to practice, because I was a hairline

18:56away from that looking so bad.

18:59Less chocolate.

19:00If I could go back, I would, but I can't, so I've just got to take it on the shoulders

19:04and look forward to the old technical now.

19:06I don't know if I should say look forward to it, but...

19:09The bakers were able to revise their flapjack recipes, but in the technical challenge, they

19:17have no idea what old school bake they face.

19:20Bakers, it is time for your technical challenge, and this one has been set by Miss Leaf.

19:27If you mess this technical up, it will be going on your permanent record.

19:30Now, Miss Leaf, have you got any words of wisdom?

19:33Prepare yourself to do a lot of elbow grease.

19:38As always, this challenge is judged blind.

19:40So, Paul and Prue, you may now leave the tent.

19:42Thank you so much.

19:43So, for your technical challenge, Prue would love you to recreate that fondly remembered

19:49classic, school cake.

19:52Your school cake must consist of vanilla sponge, white glacé icing, and then finished with sprinkles.

20:00And with a nice jug of hot custard.

20:04It all sounds quite simple, but there is a twist.

20:08Headmistress Leaf is demanding that you make everything from scratch.

20:12Even the sprinkles.

20:14Headmistress also stripped down your working areas and kept it to the bare baking essentials.

20:20You've got two hours.

20:22Audio marks.

20:23Get set.

20:24Bake.

20:26Let's do this.

20:28Oh, my gosh.

20:30Never in my life had school cake.

20:34I just thought a school cake would be too basic.

20:36Which is why we have to make everything from scratch.

20:40So, Prue, sponge and custard.

20:43What a great technical challenge.

20:44This is one of my favorites.

20:45What's going to make this tricky for our bakers?

20:47The bakers have to do everything from scratch and with no modern equipment.

20:52So, they've got to beat the sugar and butter by hand.

20:55If they don't beat that really well, they won't get the rise.

20:58So, how are they going to do these sprinkles then?

21:00To make the sprinkles, they have to pipe the lines, wait till they're absolutely set,

21:04chop them into tiny little sprinkles, and scatter them on top of their icing when it's still wet.

21:10And then we've asked them to make lump-free custard.

21:12Isn't that great?

21:14That sweetness from the icing is just about right.

21:16The sponge is moist, but with that gorgeous custard, that's fantastic.

21:20Almost anything tastes good with custard, but this is the best.

21:24Right.

21:25Make the sponge batter by hand.

21:27And for the sponge ingredients, there are no weights.

21:29I put 300 grams of sugar, 400 of flour.

21:34At home, I do similar quantities of this.

21:37It's basically just a vanilla sponge cake.

21:39Just creaming the butter and sugar together, and I want to get it fairly light.

21:43If the bakers don't cream the butter and sugar thoroughly...

21:46It's like having a workout.

21:47..the mix will lack air.

21:49My arm's hurting already.

21:50Essential for giving their sponges the right rise and light, fluffy texture.

21:54We're just not built like old-school lunch ladies.

21:57You can mix by arm for hours.

21:59That looks like it's quite a feat to stir that.

22:01Right.

22:04Yeah, it's not for me.

22:05It's not for me.

22:07I'm like, ask a while, that's not for me.

22:09Oh, ambulance!

22:12It's lumpy.

22:13Not the best, but that's what I'm going with.

22:15Hopefully it'll be fine.

22:17Now I'm just adding the eggs in one at a time.

22:20Oh, yeah.

22:21That's the stuff.

22:22Once I add the bacon powder and the flour,

22:25it should start coming together better.

22:27The baking powder's a tricky one.

22:30Gone off 5%, and I'm hoping that's right when I have, like, a flat sponge.

22:34I've done a teaspoon per 100 grams,

22:37but I have no idea whether that's right or not.

22:39Right, I think that'll have to do.

22:41I bet you was a good boy at school, weren't you?

22:43I was just the one who did, like, too much talking all the time.

22:45Really? You're like a bit of a gossip.

22:46Yeah.

22:47What do you know about this lot?

22:48I've heard that Aaron is waiting for Paul Hollywood to call him a naughty boy.

22:52Really?

22:53That's actually me.

22:55I just want to get my cake in the oven.

22:57See what happens.

22:59I'm going to go for 170, 20 minutes and check it.

23:0320 minutes?

23:04Probably going to take, like, 25 minutes.

23:05It's a pretty chunky cake.

23:07Bless this cake for me.

23:09Oh.

23:09Yes, bless.

23:13It's going to win.

23:14It's going to get a handshake.

23:15If it fails, it's your fault.

23:17I'm not sure my blessing is worth anything.

23:21I forgot vanilla.

23:23I'm going rogue.

23:28Got that just in time.

23:31Hope that doesn't affect the bee.

23:32It shouldn't do.

23:35I've made this.

23:36Oh, my God, I love it.

23:36Choose a colour.

23:38Green.

23:39G-R-E-E-N.

23:42Which is number?

23:43Four.

23:44One, two, three, four.

23:46Three.

23:47Sure?

23:48Yeah.

23:49Halfway through.

23:50Oh, amazing.

23:51Bakers, you are halfway through.

23:54You can have it.

23:56It took me all day.

23:58Does that mean we're going out now?

23:59Yeah, we are.

24:00Absolutely.

24:02It just says, make the sprinkles.

24:03But how are you going to make the little sprinkle, people?

24:06Freeze jewellery.

24:07Put it in a blender.

24:10So, together, 60 grams of pasteurized egg whites.

24:13I've done 300 grams of icing sugar.

24:16I'm not sure what the texture is supposed to be.

24:18I've done four out of the five colours so far, so I've just got to do this last one.

24:22Now, we need to make our piping bags.

24:25I'm not sure how to do it.

24:28Doing origami now.

24:30Has anyone figured this part out yet?

24:31Ah, no.

24:37And then, does that fold in?

24:40Yeah, like that.

24:42Okay.

24:42Ooh.

24:44Just going to see if this works.

24:46I'm going to part the sprinkles in lines.

24:49My red one.

24:50I thought sprinkles were dots.

24:52I don't trust dots.

24:53Little, little, little lines.

24:56This is going to take me a year.

24:57Bit of yellow.

24:59Woo!

25:00Something tells me this isn't the method.

25:02We've made it.

25:03Oops.

25:04We're going lines.

25:05I've given up on the dots.

25:07I guess it'll dry out and then you can break it up.

25:08This is pants.

25:10They're not even going to look the same.

25:11Have you ever made sprinkles?

25:13Oh, Hollywood cries sprinkles.

25:14I collect them in a tub.

25:15This should just be the challenge.

25:17Make sprinkles.

25:17You will be making 1,474 sprinkles.

25:23Bakers, you have half an hour left.

25:25So proud of these kids.

25:27So proud.

25:27All of them, so proud of them.

25:29Maybe I will, maybe I won't.

25:30It might be ready to come out.

25:32You know what?

25:33Just coming out.

25:34I'm actually really happy with that, I think.

25:35I reckon it's about five minutes away.

25:38The middle still needs a bit of cooking.

25:40Oh, we've got some big sinkage.

25:42Big sinkage on the cake.

25:43It's cooked, but I think it's collapsed

25:45because there's too much baking powder in it.

25:48Make the sprinkles, leave them set in the residual heat of the oven.

25:50What does residual mean?

25:52Does it mean like the saver with the door open,

25:54like once the cake's out, residual?

25:57Oh, it's a bit hot in here, babe.

25:59What's going on?

26:00It's so hot.

26:00A bit of heat going on.

26:02I'm sorry.

26:02Oh, my God, I'm getting hot flush.

26:03I thought I was going through menopause.

26:05This is so cool.

26:07Look at that.

26:08Look.

26:09And then it just breaks up.

26:11Number seven, make the custard.

26:13I think it's time to make some custard.

26:15They've actually been quite nice to us here.

26:16They have given us ingredients.

26:18I've made custard before.

26:19I'm not that worried about it.

26:20I think I need to make mine a little bit thicker.

26:22I just don't want to step away from a custard or curd or split

26:25or do something horrible.

26:26Stick a spoon in, draw a line, hold the line, done.

26:29Children, you have 15 minutes left.

26:33Cook the top of the cake, decorating with the sprinkles.

26:36I'm thinking maybe a thin layer of icing.

26:38A little bit messy.

26:40Oh, they're not sticking.

26:41It's set, so I just need to push them in a bit.

26:43I don't like any of those even-looking sprinkles.

26:45Look at that.

26:46That's art.

26:47Is it Jackson Pollock?

26:48It's a Picasso.

26:49Slice the cake into 16 and serve along the jug of custard.

26:54And find the center there.

26:56It's a four by four, isn't it?

26:57I have a bachelor's in a science.

26:59Feels like I should be good at maths.

27:01Oh, I've done it wrong, haven't I?

27:02I've got 15 instead of 16, so I can't do maths.

27:05Bakers, you only have one minute left.

27:08Oh, God, I've already made a mess.

27:10Try not to panic.

27:11I'm actually not mad.

27:13Oh.

27:14Why are this one so small?

27:16Some of them are a bit scary.

27:18Looks like a school cake.

27:20Bakers, your time is up.

27:22Please bring your school cakes and place them behind your beautiful photos.

27:27Oh, dear.

27:29Oh, look at them.

27:31Oh, you're so nice.

27:34That was hard.

27:37Paul and Prue are expecting 16 school cakes with a light, moist sponge, neat icing and handmade

27:43colourful sprinkles, served with a jug of delicious custard.

27:47Could we all stand for Miss Leaf and Mr. Hollywood?

27:54OK, Prue, I'm going to start with this one.

27:56The icing on this doesn't look too bad in places.

27:59Dropped a bit here.

28:00I think they've struggled with the bake in the middle of the tray, perhaps.

28:03But the sprinkles are there.

28:06The sponge is nice, actually.

28:07My custard's got a bit too much vanilla in it.

28:09It's a good consistency.

28:11This is a bit loud, and they're all over the place.

28:14And again, some of them are better risen than others.

28:17I think that tastes quite nice.

28:18It's a bit dense.

28:19Custard's got a couple of lumps in.

28:21These look beautiful.

28:23Lovely height.

28:24Nice and even.

28:25It's good cake.

28:27Good sprinkles.

28:28Good icing.

28:29Custard just needs to be thickened slightly.

28:31These haven't risen enough.

28:32Yeah, they're all different sizes.

28:34Not consistent at all.

28:35Right.

28:37Tastes all right, though.

28:38It's good cake.

28:39Tastes nice.

28:41That's slightly split, isn't it?

28:43Oh, dear.

28:44What have we here?

28:45Icing's all poured over the edge.

28:47The sprinkles are sort of all over the place as well.

28:49It's a bit overbaked.

28:50It's quite dry.

28:51So it's overbaked, and the icing is...

28:54Stop it.

28:56Custard's right.

28:57Right.

28:58These are very small.

28:59It's got a bit of height on one side.

29:00Those two have got all the sprinkles.

29:02This one's got practically none.

29:03Cake's a little dry.

29:05It's because it's dense.

29:06How's the custard?

29:08It's nice and smooth.

29:09Now, this one, it's all different shapes again.

29:12It should be easy to get them all the same size.

29:16Mainly, my complaint about this is unevenness.

29:19These sprinkles on the top are interesting.

29:22It's quite dairy there, see?

29:24It's probably the weight of the icing, to be honest.

29:25It should be quite a light icing.

29:28Cake is quite good.

29:29The cake's all right.

29:31Custard's good.

29:32These are good.

29:32They're not quite even.

29:33Nice height.

29:34Good sprinkles.

29:37That's good.

29:38Hang on a minute.

29:44Custard's very good.

29:45That takes me back, bro.

29:47Mmm.

29:47Delicious.

29:48The judges will now rank the school cakes from worst to best.

29:53In ninth place, we have this one.

29:55Nadia, the cake is overbaked.

29:58You're short of one.

29:59And the custard is slightly curdled.

30:01Not your best effort.

30:02In eighth spot, we have this one.

30:05Natalia, too heavy on the icing.

30:06It destroyed the sponge.

30:08In seventh spot is Jessica.

30:10Tom is sixth.

30:11Leslie, fifth.

30:13Toby, fourth.

30:14And Ian takes third.

30:15In second spot, we have this one.

30:20Aaron, pretty good, these.

30:21It just came down to the overall neatness, but they were a good effort.

30:25Which means that this is the winner.

30:27Who is that?

30:31Jasmine, that is a beautiful cake.

30:34Perfectly risen.

30:35Your sprinkles are excellent.

30:36Well done.

30:37What?

30:38I just can't believe it.

30:39They liked it.

30:40And they went back for more.

30:41Last today, I can't believe I couldn't get a school cake right.

30:45I make it all the time.

30:46But I mean, Paul was tapping on it.

30:48It was rock solid.

30:49I wanted to do better than seventh, so I'm a little bit disappointed.

30:52But I think I'm ready for tomorrow.

30:54Let's go.

31:01I don't know about you, Noel, but I've loved going back to school,

31:04especially with Mr Hollywood and Miss Luke.

31:07Miss Hollywood.

31:08Miss Hollywood.

31:09I think it's been very good fun.

31:11And the baking has been absolutely lovely.

31:14Aaron's signature.

31:16Yeah.

31:16I mean, it was fantastic.

31:17He's having a really good week, isn't he?

31:19Second in the telecom.

31:20And Jasmine, as always, very near the top, if not at the top.

31:25I would say Toby probably could join for Starbaker.

31:28Depends how he gets on today.

31:29Who do you think's not doing so well?

31:32Well, Nadia.

31:32Straight away, Nadia.

31:33I think Jessica's down there.

31:35Natalia.

31:36Natalia's down there.

31:36Yeah.

31:37I met a lot of them last night because they were all in detention.

31:40So I get home.

31:41Did you do that as a K now?

31:42I spoke to the parents.

31:43I think they're going to be all right for today.

31:51Hello, bakers.

31:52It's time for your Back to School Showstopper Challenge.

31:55Before we start, Noel, what was you like at school?

31:57I was pretty good, actually.

31:59I was second from top in my class.

32:01Who was first?

32:02It was my brother.

32:02Just the two of us, actually.

32:04We were homeschooled.

32:07So, for your Showstopper Challenge,

32:10the judges would love you to bake

32:12a spectacular Summer Fate stall display.

32:15Now, the judges will be looking for an array

32:18of decorative-themed treats

32:20that really capture the spirit of the Summer School Fate.

32:24Your display should have at least one large bake

32:27and two batches of 12 smaller ones.

32:30You have four and a half hours?

32:31On your marks.

32:32Get set.

32:33Bake!

32:37My primary school had an amazing school fair.

32:39I always got so competitive with, like, hooker dart, coits.

32:42I always used to head to the bake stall.

32:45Used to love it.

32:46I always do the tombola at the kids' school fairs

32:48because I want to win some wine.

32:50Woo!

32:51Straight in.

32:52Knock one back.

32:54The Baker Showstopper Challenge is going to be a tricky one.

32:57We're asking them to reproduce

32:58a traditional school Summer Fate in bakes.

33:02So, I'm starting with the cake.

33:03It's quite hefty.

33:04I'll get that out of the way first.

33:06This is a demanding challenge.

33:08We want them to display

33:09at least three different baking disciplines.

33:13And the difficulty with that is about timing.

33:15This is where we have to have a bit of a balancing act.

33:18I've never had three things on the go at once.

33:20The hardest part of multi-baking

33:22is different rising temperatures,

33:24different oven temperatures.

33:25They could go wrong in every single area.

33:28It's a very busy bench today.

33:29You have to be a real artist

33:30and, I think, have a great baking flair

33:33to produce something magical,

33:34which we expect today.

33:37Morning, Toby.

33:38Good morning.

33:38Hi, Toby.

33:39Tell us about your cake store.

33:41So, I'm going to do a lemon and blueberry cake

33:44decorated as a hook-a-duck game.

33:47Ooh!

33:47And I'm going to do some shoe bun tennis balls

33:50and a version of my childhood favourite sandwich after school,

33:54chicken instant noodle sandwiches.

33:56Oh!

33:56What?

33:58Luckily for Paul and Prue,

34:00Toby's childhood sandwiches

34:02have matured into parmesan biscuits

34:04filled with chicken pate and ricotta.

34:06He's also serving shoe bun tennis balls

34:09filled with strawberry cream

34:10alongside his school fate centrepiece,

34:13a blueberry and lemon hook-a-duck cake.

34:15And do we win a prize if we hook-a-duck?

34:17You can win the hamper.

34:19Everything's labelled up,

34:20so you know exactly what's going on.

34:21Let's see what she's going home with tonight.

34:23Well, I'm very competitive,

34:26so you may not win.

34:28Toby's hook-a-duck cake

34:29will be facing some competition of its own.

34:32This is my cake,

34:33and this is going to make the swimming pool,

34:35which I'll put my ducks in for hook-a-duck.

34:37Jasmine's orange and elderflower hook-a-duck cake

34:40will be joined by two more classic school fate games,

34:43and she's hoping her rosemary pretzel quoit

34:45and raspberry jam hopscotch biscuits

34:48will be enough to take home the grand prize once again.

34:51Who was Starbaker last thought?

34:53I don't know.

34:54I'm just saying.

34:55If you get two in a row,

34:57everyone's going to go,

34:58oh, wow.

35:00Well, I think I'm going to go,

35:01ha, ha, ha, ha.

35:01Everyone will be a bit like, oh.

35:04But Toby and Jasmine

35:05aren't the only ones hoping to make a splash.

35:08I think a few people are doing it.

35:09We're doing the hook-a-duck game.

35:10Yeah.

35:11That's the cake,

35:12and then biology was probably the only subject

35:13I really liked at school.

35:14So I am doing little Petri dish crème brûlés

35:17that will have these bacterial growthy sugar circles on the top,

35:20and then we have the coconut shy.

35:23Your eyes lit up then.

35:24Complicated as always.

35:27Tom's ambitious display includes

35:29today's third hook-a-duck centrepiece,

35:32a red velvet cake filled with cream cheese buttercream.

35:35It's served alongside vanilla crème brûlés Petri dishes

35:37and chocolate coconuts filled with coconut mousse,

35:40and he's hoping this fate goes better than the last one he attended.

35:44Last year, my dad was officially made chairman

35:46of the local village fate.

35:48He got me to do face painting,

35:50and the first guy that sat down was this bald guy

35:52who was like, can you make me a tiger?

35:54And I started painting him without looking at a photo of a tiger,

35:57and he just came out looking like a basketball,

35:59and I was very confused,

36:00but hopefully my baking is better than my face painting,

36:03and we will get somewhere today.

36:05To stand out at today's back-to-school fate...

36:08It's a raspberry and vanilla funfetti cake.

36:11The bakers must pack their cakes

36:12with irresistible flavours and textures.

36:15Less the four lemons went in.

36:16I want them to taste the lemon.

36:18But Leslie's hoping to trick the judges' taste buds.

36:21I am making an illusion bake.

36:24It's going to look like a meat pie,

36:25so it's going to be sweet, but it looks savoury.

36:28Do you enjoy this type of baking?

36:29I love it.

36:30I've made the pie before,

36:31because my dad loved meat pie,

36:33so I made him pie and chips and peas and all that.

36:36Are we getting the chips and peas?

36:38No.

36:38Just the pie.

36:41Leslie's giant coffee and walnut pie illusion cake

36:44filled with brownies instead of beef

36:46will take centre stage in a 1970s display,

36:50accompanied by apple shortbread biscuits

36:52and rainbow meringue lollies,

36:54two favourites from her school days.

36:56It's a long time ago for us, isn't it?

36:58It is, yeah.

36:591975.

37:00It's black and white for me.

37:02Yeah.

37:03Sepia.

37:04Oh, my God.

37:05But Leslie's 70s school fate

37:08won't be the oldest in the tent.

37:11My name and my baker's prehistoric pantry,

37:13so hopefully I'm going to make

37:14a 3D dinosaur coming out of a book.

37:19Jessica's dino Derek

37:20will spring from the pages of her stout cake book,

37:23while the rest of her prehistoric pastries

37:25include marshmallow and raspberry jam,

37:27filled footprint biscuits and chocolate dinosaur eggs

37:30with a chai-spiced ganache.

37:32This is my massive stout cake

37:35and it is about to go in the oven.

37:37I hope it's OK.

37:39The bigger the cake...

37:40I just need to get this cake in ASAP.

37:42..the longer it will take to bake.

37:44I'm going to put it into four different tins.

37:45Otherwise, it's a 45-minute bake in a big tin

37:48and I don't have time for that.

37:49And with additional elements also needed in the oven...

37:52I'm going to just keep ploughing through my list,

37:54hopefully, to get it all done on time.

37:57Staying on schedule is crucial.

37:59When we've got so many elements to do,

38:01no matter what, you've got to keep going.

38:03..but as the only baker not using cake for their centrepiece...

38:06So I'm making a giant macaron stopwatch.

38:09It's huge!

38:10..Aaron will have to keep an eye on the time.

38:12I'm conscious that nothing's been in the oven yet.

38:14These have got to wait for 30 minutes

38:16to, like, get a skin so I can bake them.

38:18Well, you're in a good position now, aren't you?

38:19Your signature was good, technical good.

38:21I've never held a man while he makes macaron.

38:23I mean, how was it for you?

38:25It was beautiful.

38:25Aaron's massive macaron stopwatch

38:29will feature layers of orange caramel and hazelnut mousse.

38:32Alongside, he'll serve up peach-cream-filled cricket balls

38:35and iced-bun tennis balls.

38:37I've never actually been to a school for eight.

38:39We've said sports days.

38:41So I've done sports-inspired bakes.

38:43Go, go, go!

38:44But Aaron's not the only baker facing their first school fate.

38:48Cos you've never even seen a fate?

38:49No, I've seen the party in the UK.

38:53Oh, you have seen a fight?

38:55Two girls, like, on the streets.

38:58No, we weren't talking about a fight.

38:59We were talking about a fight.

39:01Oh, my gosh.

39:02I don't understand nothing.

39:05Help me.

39:07Natalia's come well-prepared for her first school fate

39:10with a citrus curd-filled backpack cake,

39:13shortbread biscuit pencils,

39:15and glazed apples filled with apple mousse and jam.

39:18It takes a long time to set.

39:20It must be completely frozen.

39:24Whether it's setting mousse...

39:26So this is the coconut mousse.

39:28And then these all go straight into the freezer.

39:30Making dough...

39:32So now I'm going to prove this.

39:33I'm going to put it in the proving drawer.

39:35Brownies...

39:36They don't like a brownie.

39:38Or biscuits.

39:39Cutting out my biscuit dough to make dinosaur feet.

39:42Paul and Pru have demanded the bakers

39:44to include at least three distinct baking disciplines

39:47in their displays.

39:48Shoe bun time.

39:50The flick is essential.

39:52But if that wasn't challenging enough,

39:54Nadia's taking it one step further.

39:56I'm proving my doughnut dough

39:57because that's going to take the longest

39:59because I'm actually doing four different things,

40:02so I really want to try and get everything done in the time.

40:06In a bid to stay in the competition,

40:08Nadia's going all out with a giant vanilla cupcake

40:10topped with strawberry meringue.

40:12Shortbread biscuits with lemon curd dip,

40:15brownie burgers and strawberry glazed doughnuts.

40:18Listen, you've got it all to play for today.

40:20It's all down to you.

40:21You've got children at school.

40:23Do they ever have school fits?

40:24Do they do, yeah.

40:25You know you're making a rod for your own back

40:26because they're probably going to ask you

40:28to do all this for them.

40:29Oh, yeah, for them, no.

40:30Well, let's see how this goes first.

40:33Let's get my cute little mitts on.

40:35The sooner the cakes are baked...

40:37Right, that's defo done.

40:38The longer they'll have to call...

40:41Yeah, she needs longer.

40:42...and the more time for the bakers

40:43to transform their sponges...

40:45Whee!

40:47Look at that.

40:49Childhood.

40:50...into a spectacular school fate centrepiece.

40:53So, this is going to be an old-school computer monitor.

40:56It looks like a screen.

40:57It's so good.

40:57Doesn't it?

40:58Yeah, it does look like that.

40:59So clever.

40:59Yeah, pixelation on that's not bad.

41:01Maybe I'll take that.

41:04Recreating one of his most cherished childhood possessions,

41:07Ian's old-school monitor will be filled with raspberry jam

41:10and vanilla buttercream.

41:11Alongside will sit lemon tarts in the shape of yet another hooker duck

41:15and chocolate blocks filled with shortbread and caramel.

41:18I'm going to take this tiny sherbet pit.

41:20I'll put it in as the heart of the voodoo doll.

41:23I'll get you some handshakes.

41:24Wow.

41:25Maybe.

41:25Or I could just flick it at Natalia.

41:27That'd be more fun, wouldn't it?

41:30Hello.

41:31Bakers, you are halfway through.

41:36Halfway, okay.

41:38I've got hockey after school.

41:40Have you?

41:40I'll meet you.

41:41I've got netball.

41:42I've got my BMX.

41:43You can go on the back.

41:43I'll see you later.

41:44All right.

41:45That's my macaron.

41:46I'm looking for them to arisen.

41:47A foot around the edge.

41:49Things crossed.

41:51The cakes may be cooling.

41:53Oh, that breeze is nice for cooling those cakes.

41:55But things are only heating up for the bakers.

41:58Shoe buns in the oven.

41:58As the race is on to finish the rest of their displays.

42:02This is, like, the fiddliest part of my whole bake.

42:05Maybe I should be a surgeon one day.

42:07Do you want to be a surgeon?

42:08Maybe.

42:09Maybe.

42:09Or maybe an anaesthetist.

42:11So you want to basically drop people.

42:13Or you want to cut people up.

42:14Yes.

42:15Either or.

42:16Take your pick.

42:19It's not cooked.

42:20It's not cooked.

42:21But Jessica can't move forward until her cake is baked.

42:25It's still in the oven after, like, an hour.

42:27Well, that sponge should be cooling already.

42:29So I'm really quite worried for time.

42:31And it just means that everything else is now lagging.

42:35That's so hot.

42:36The proving draw was on really, really high.

42:38I'm worried they might be underproved.

42:40But I don't want to risk killing all the yeast, so...

42:43My pretzel dough is proof.

42:47It feels really good.

42:48So then I boil them in water.

42:50And then we'll bake them after.

42:53These are going to be burger buns.

42:54I'll slice them in half and stick my brownie burgers in them.

42:57Oh, they look so real.

42:59You could still go through, mate.

43:00Let's not be silly now, Alison.

43:02Oh, no, don't be on that donut.

43:04I've seen it before.

43:05Don't give up yet.

43:06Honestly, you're brightening this tent up, Alison.

43:11Bakers, you've got one hour left.

43:15Final hour, yep.

43:16Going to get it done.

43:17So I want to leave those as long as possible, kind of dry.

43:20While Aaron...

43:21I'm just going to have to take her out.

43:23..and Jessica must wait to build their schoolfate centrepiece.

43:26I just need to keep going on.

43:27..for the rest of the bakers...

43:29..it's the moment of truth.

43:33I feel like it's crunch time now.

43:35I need to shape it so that it feels even a little bit like a paddling pool.

43:39This is so fragile.

43:41It kind of scares me.

43:42All right, this has to start taking a little bit more of a shape soon.

43:45It is looking a wee bit sad.

43:47So this is the water.

43:48I've made it a little bit easy for myself.

43:50Trying to make this look like a paddling pool.

43:52I'm covering my cupcake in fondant.

43:56Or trying to.

43:56This fondant is really messing with me right now.

43:59This ribbon.

44:00You got this in.

44:01I just hate decorating cakes.

44:03My backpack.

44:05This is cool.

44:06Too cool for school.

44:09Oh, I wish this would stay up.

44:11I'm not feeling good.

44:14It's not going to be the best.

44:15We have a pie.

44:17I'm in my happy place.

44:18Cutting and sticking and making, yeah.

44:20It's what you like, isn't it?

44:21I love it.

44:22Go big or go home.

44:24Yeah.

44:25Good luck.

44:26Go big or go home.

44:29Making Derek come to life like a little bit more.

44:31I'm rushed time-wise.

44:33All I can do is try.

44:35Bakers, you have half an hour left.

44:37You've had four hours.

44:38How have we done four hours?

44:4030 minutes.

44:41Stressful.

44:42I mean, they've risen.

44:42I just don't know what the texture's going to be like.

44:45Oh, the pressure.

44:45Right, we're de-moulding the coconuts.

44:48They really are soft.

44:50That should not be happening.

44:53I'm going to dip my apples in a glaze.

44:56This one good.

44:59They're too soft.

45:00Oh, this is so painful.

45:02So the cake is not cooked.

45:03It is so ridiculously gooey, so I'm just going to have to improvise and just do what I can.

45:15The texture on this macaron is going to be off.

45:17I wanted it really crisp and to hold up, because they are breaking.

45:20Oh, God.

45:21Very messy.

45:22I'm just filling my tennis ball shoe buns with the strawberries and cream filling.

45:26We're feeling the pressure, but we've just got to keep going.

45:29Bakers, you have 10 minutes left.

45:32Oh, no.

45:35This is cracked.

45:37I wish this wasn't cracked, but I wish a lot of things weren't there.

45:40My whipped ricotta and pate.

45:42It tastes really nice, but it looks absolutely vile.

45:45Let's go.

45:46Speed icing.

45:47My little ducks.

45:49This there.

45:49That's technically a duck.

45:51Is it ready for the ducks?

45:53Bakers, you've got one minute left.

45:56What the duck?

45:57I don't have one minute.

45:58I just need to get all of these open.

46:01Coconuts have seen much better days, sadly.

46:04Ooh, we are a little bit stressed.

46:07This is so insane.

46:09Done.

46:10Finally.

46:11It looks so messy.

46:13Yeah.

46:14Yeah, yeah, yeah.

46:14That's fine.

46:15Bakers, your time is up.

46:21Oh, my good Lord.

46:24Please step away from your showstoppers.

46:27Well done.

46:27This is the worst.

46:29Come on, kids.

46:31Break time.

46:32It's a long run, won't it?

46:33My cake's raw.

46:35Raw?

46:35Shall we have a hug?

46:37Yes!

46:37It's judgment time for the bakers' back-to-school summer fake displays.

46:50Tom, it's time for your showstopper.

46:52I'm going to come and help you.

46:53OK, ready?

46:55OK, ready?

46:56OK, ready?

47:02So, welcome to the science fair.

47:05Ooh!

47:07Wow.

47:08That is a showstopper.

47:10Wow.

47:10I love the look of it.

47:11Overall, it's a fascinating display.

47:15So, now, what's in this cake?

47:17This is a red velvet cake with cream cheese buttercream.

47:21That's a delicious red velvet cake.

47:23It's perfectly baked.

47:25It's very moist.

47:26So, we've got the Petri dish crème brûlée.

47:28Crème brûlée's nice.

47:29It's got a nice texture to it, considering how thin it is.

47:31Let's have a look at one of these.

47:33The coconut mousse that has a chocolate Genoese sponge inside that's soaked in a bit of rum.

47:39Did you mean it to be that liquid?

47:40No.

47:41So, it was a bit of a nightmare trying to get the chocolate on them.

47:43Flavours lovely with the Genoese as well.

47:44They're clever, then.

47:45Go on, Paul.

47:47Yay!

47:49First try.

47:50Thank you, Tom.

47:51Thank you very much, guys.

47:56You can play the koi style.

47:58I'll have a go at that.

47:59Go right.

48:00Go right to the side.

48:01That's very ambitious.

48:02Oh, you nearly did.

48:05I like all of these.

48:07I think they look exquisite.

48:08Just got to taste good now.

48:09So, remind us what you made this out of?

48:12Sponge cake.

48:12I put some orange and lemon extract in it.

48:15The sponge is lovely.

48:16Just tastes a bit fake.

48:18It's a bit artificial, isn't it?

48:19I like the shape.

48:20Gorgeous little rings here.

48:22I love the pretzel.

48:23I love that savoury rosemary flavour.

48:26Right.

48:27Hopscotch.

48:27Neat as a pin.

48:29Yeah.

48:30Very nice.

48:31Hook the duck.

48:33It worked.

48:34Hold.

48:35Overall, I think you've done an amazing job.

48:37It is style with substance.

48:44Tennis balls are impressive.

48:46The pool looks a bit of a mess on the outside.

48:49And are the ducks just fondant?

48:51They are just fondant.

48:52They are hookable.

48:53Hook the duck.

48:54Oh, look the other way, please.

48:55Come on.

48:56I came there.

48:57Go on, give me a hand.

48:58TV magic.

48:59Yes, approve.

49:01Yay!

49:01So, you have lemon and blueberry cake with a lemon and blueberry cream cheese filling.

49:09The sponge is quite beautifully.

49:10It's a lovely sponge.

49:11Great job.

49:12Okay.

49:13Have a look at the strawberry and cream.

49:17Oh, it's lovely.

49:17It's really light.

49:18You've done a good job with those.

49:20Absolutely delicious.

49:21I love the look of these.

49:22Parmesan and rosemary sandwich biscuits.

49:26Mm.

49:27That's lovely, Em.

49:28The texture is fantastic.

49:29Thank you very much, Toby.

49:30Thank you very much.

49:31There's a lot of added bits.

49:37That, this, this.

49:39There's a lot of plastic in this.

49:41There is.

49:41Let's have a look at the computer.

49:43So, it's a funfetti with vanilla frosting and raspberry jam.

49:47Love the flavour, but buttercream's gritty.

49:50So, what have we got here in the chocolate?

49:52Those are just little chocolate-coated biscuits with a smidge of caramel.

49:56It's mostly chocolate and very, very sweet.

49:59And this is?

50:00Patissabler, some Swiss meringue and a pat-fruit duck.

50:06Pastry's good, but the meringue is so sweet.

50:08Yeah.

50:09Overall, I think you've struggled.

50:11It's not as good as I know you can do.

50:18It's a bit flat and it is a bit untidy.

50:22But, what's it taste like?

50:25You are so good at flavour, Aaron.

50:27If you'd had more time, you could have been much neater about it.

50:31Your buns are under-proofed.

50:34Yeah.

50:35It's very doughy.

50:37The shortbread's lovely.

50:38The filling is delicious.

50:39I use peach powder, cocoa butter and coconut oil.

50:42It's really lovely.

50:43Thanks, Aaron.

50:44Cheers.

50:44I love the bag, the colour and the design.

50:50I'm sorry to cut into your bag.

50:52Oh, my gosh.

50:53This is vanilla sponges with cream cheese and citrus court.

50:59Yeah, I love it.

51:00Yeah, I think the curd filling is just zesty enough with a beautifully soft, well-baked sponge.

51:05The biscuits, it's a crumbly biscuit, it's nice, ganache is good.

51:08I love the apples, I'm dying to see what they taste like.

51:11The actual texture of it is spot on.

51:13It's delicious with the spice with the apples and everything else inside it.

51:16It's all really, really good.

51:17Oh, my gosh, I'm so happy to think.

51:17And it looks good, you've done a very good job.

51:24I like the height, it looks really great.

51:26I think the whole thing looks charming.

51:28I've made you a coffee and walnut and chocolate brownies to look like a steak.

51:36I love them.

51:37It's a nice coffee and walnut.

51:38Both flavours are really good and strong.

51:40Shortbread biscuits, buttercream and apple jam in them.

51:44They're good.

51:45Very appley.

51:46And I've made meringue lollies filled with a vanilla buttercream and lemon curd.

51:51They're well-baked, then.

51:52Nicely piped, too.

51:54Don't tell me who made the sprinkles.

51:56No, I didn't make the sprinkles.

51:58No-one's ever going to make sprinkles by hand again.

52:05There's a lot of stuff going on in here.

52:07I particularly like the look of the burgers.

52:09Is that bread you've made?

52:10No, I've made, like, a donut.

52:12Wow.

52:13It's donuts twice.

52:14Clever.

52:15Let's have a look at this.

52:15So I've done, like, a lemon drizzle sponge cake.

52:19But it's slightly overbaked.

52:20OK.

52:21The flavour's nice.

52:22The donuts are just vanilla donuts with a strawberry glaze.

52:26It's a nice little structure you've got inside there.

52:28The strawberry flavour is really fake.

52:30It is, yeah.

52:30Yeah.

52:30This is a lemon.

52:32Lemon dip, yeah.

52:33Lemon curd is wonderful, and it's really sharp.

52:35Tonight's a little sugar biscuit.

52:37Are you going to eat it like a burger?

52:39Yeah, you've got to.

52:40Oh, yeah.

52:41You've really got to switch your mind, because you just expect beef.

52:46Clever.

52:48You've got a good brownie in there.

52:49The whole thing is delicious.

52:50I think Triceratops is looking a bit sad.

52:59Overall, I'm a bit underwhelmed, because it doesn't pop.

53:03So I have made for you a stout cake with a stout caramel and a milk chocolate whipped ganache.

53:10Hmm.

53:12Textures all wrong.

53:13I know.

53:13It's the flavour I'm not really keen on.

53:15There's not much else there.

53:16There's a bitterness to it.

53:17Let's have a look at these feet.

53:19Shortbread biscuit with marshmallow and a cherry and crushed jam.

53:23I quite like that.

53:24I think it probably needed more bake on the biscuit.

53:27It's a bit soft.

53:28Yeah.

53:29This is the egg.

53:30It's a chai whipped ganache, some biscuit, and then there's an Italian meringue in there.

53:35It's quite strong, though.

53:37I think I like that in very small quantities.

53:39But it isn't.

53:41Thanks, Jesse.

53:42I love the way it looks.

53:47That was brutal.

53:49That was brutal.

53:51A bake like that, I don't think is redeemable.

53:55Definitely one of the bottom ones in the showstopper.

53:58Obviously, I don't want to go home, but I think I probably deserve to.

54:06What a showstopper, twists and turns.

54:08I mean, I was so surprised with regards to Aaron.

54:11He literally had smashed the technical, smashed the signature, and this looked smashed.

54:17Unfortunately, he was in line for Starbaker, but he certainly dropped down the order.

54:21I think on the other hand, I think Jasmine did well.

54:23I thought the cake was good.

54:24Her finesse is on a different level, though, isn't it?

54:26I mean, look at that piping.

54:28Beautiful.

54:28I did like Tom's, and I think Toby's joined them.

54:31Toby did well.

54:32Toby's balls were amazing.

54:33His balls are in.

54:34So I think he's put himself in line for Starbaker.

54:37Obviously, someone is not going to graduate today.

54:40The one I'm most sort of disappointed in is Ian.

54:43He can bake better than that.

54:45It was three different disciplines, and for me, he failed on all three.

54:48What about Jessica?

54:49But not just to bake.

54:50It was about the flavour combinations were wrong.

54:52She was in a bit of danger anyway coming into today.

54:55I think on the other hand, Nadia and Natalia, who were in serious trouble, have both lifted

55:00themselves up.

55:01So, unfortunately, I think it's between Jessica and Ian.

55:05I agree.

55:06Well, listen, it's been great.

55:07I've really enjoyed being in the staff room, having a cup of tea with you guys.

55:10It's been wonderful.

55:11Students, you have been brilliant, and it's nearly home time, but obviously, I have the

55:24best job of announcing this week's Starbaker.

55:28So, this week's Starbaker goes to...

55:32Jasmine.

55:37Jasmine.

55:39I told you.

55:41You've got to go for your hat trick next week.

55:47Ah, sadly, that leaves me with a horrible job.

55:51The baker who is leaving us this week is...

55:57Jessica.

56:07You're stunning.

56:08This was going to be my last year to apply, and I feel chuffed that I made it to the tent.

56:14I'm going to miss you so much.

56:16I'm going to miss you so much.

56:18I've met some incredible, talented, inspiring bakers.

56:25You guys are going to smash it.

56:26So, it's not all bad.

56:27So, it's not all bad.

56:29Bad luck, sweetheart.

56:30I've learned a lot.

56:31So, thank you.

56:32The thing I've loved about Jessica all the way through is she's very creative, and she takes risks every single week, and I think she took the risk too far this week.

56:41League of a room, baby.

56:42Jasmine's done really well, back to back star bakers.

56:47It's crazy.

56:47It's all about consistency, and that's what it takes to get to the final.

56:51She is certainly one to watch an exceptional baker.

56:54I don't want Jessica.

56:55I know.

56:56It should have been me.

56:57I was 100% convinced that I was gone.

57:00Third time lucky.

57:01No, I just need to get through chocolate week.

57:04Next time, it's chocolate week.

57:06I've got a crack.

57:07We've all got a crack.

57:08The bakers make mousse in the signature.

57:10Panic is setting in.

57:11Tackle tarts in the technical.

57:13Nightmare.

57:14And go gooey with incredible showstoppers.

57:16So good.

57:17Whose food of love will seduce the judges.

57:20It is exceptional.

57:22And who will crack under the pressure.

57:26Yeah, there's no way I can serve that.

57:28Oh, God.

57:31No.

57:34Are you a star baker in the making?

57:36If you'd like to apply for the next series of Bake Off,

57:39visit channel4.com forward slash take part.

57:56Bye-bye.

57:58Bye-bye.

58:02Bye-bye.

58:04Bye-bye.

58:05Bye-bye.

58:06Bye-bye.

58:07Bye-bye.

58:08Bye-bye.

58:09Bye-bye.

58:10Bye-bye.

58:11Bye-bye.

58:12Bye-bye.

58:13Bye-bye.

58:14Bye-bye.

58:15Bye-bye.

58:16Bye-bye.

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