- 2 days ago
The Great Australian Bake Off (2013) Season 9 Episode 1- Cake Week
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Short filmTranscript
00:00:00Oh, hello.
00:00:30Oh, thank you. I got them on sale.
00:00:34Hello, Natalie.
00:00:34Oh, Tom, hello. Hi.
00:00:37How's your first day?
00:00:38Good so far.
00:00:39I've read all the info, so I'm pretty sure I'm across that.
00:00:42Great. Okay. Judges.
00:00:43Oh, two of them, Darren and Rachel.
00:00:46Always seen together, always judging,
00:00:47currently to our right, doing something.
00:00:51Oh, they're practising eating.
00:00:53They take it very seriously.
00:00:55Oh.
00:01:01Good job.
00:01:03Good job.
00:01:04Yeah. Oh, and are those the bakers?
00:01:06Yeah, that's 12 of Australia's best home bakers.
00:01:09They're also practising.
00:01:10Wow.
00:01:16Perfect.
00:01:18Do that even when they're not funny.
00:01:20They must be talking about the judges.
00:01:26Yeah, who else are they be talking about?
00:01:27What's the bunting?
00:01:28Oh, thank you.
00:01:28Very tall.
00:01:29Wow, this place looks incredible, Natalie.
00:01:31Thank you so much.
00:01:32I put it up myself, you know.
00:01:33No way.
00:01:34Yeah.
00:01:34It's so sturdy.
00:01:40We're back.
00:01:41In the happiest place on earth.
00:01:44Oh, my God.
00:01:45It's real.
00:01:46It's really exciting.
00:01:47With fresh new bakes.
00:01:49I can't believe we did that.
00:01:51Some four-legged friends.
00:01:54Cute.
00:01:55And one giant new host.
00:01:59How was it?
00:02:00Oh, my God.
00:02:02Full-time international comedian and part-time cake thief.
00:02:06Maybe she's got one left for me.
00:02:08Tom Walker.
00:02:10Whoa.
00:02:11And actor, writer and online comedy sensation.
00:02:15Ah!
00:02:15And my new bestie.
00:02:17Faster!
00:02:17Natalie Tran will be showing me how to nail this hosting thing.
00:02:21You are halfway through your bakes.
00:02:23And from the finest culinary school in Paris.
00:02:26I am so delighted to be back in the shed.
00:02:28I love it so much.
00:02:30Global pastry icon Rachel Koo returns.
00:02:33C'est magnifique.
00:02:34Bringing her joie de vivre back to our humble bake-off shed.
00:02:38In Rachel we trust.
00:02:40Along with world-renowned chef and Australia's leading pastry expert.
00:02:44Oh, now we're talking.
00:02:46Darren Purchase.
00:02:47I'm pumped.
00:02:48It's such a magical, happy place.
00:02:50Over the next 10 weeks, our 12 shiny new bakers will don their aprons
00:02:55to compete in a trio of tasty tests.
00:02:58First, tried and true recipes are on show in the signature bake.
00:03:03The family recipe has been passed down and I myself make all the time.
00:03:06It gives me the warm fuzzies.
00:03:08Then the tricky technical, except the judges have left out some of the instructions.
00:03:13So we have to rely on our existing knowledge.
00:03:16And the icing on the bake.
00:03:19The showstopper.
00:03:20Where the bakers will knock our socks off.
00:03:23Fantastic execution.
00:03:25With the most impressive bakes.
00:03:26It just looks so professional.
00:03:28The shed has ever seen.
00:03:30But only one will be declared the winner of the Great Australian Bake Off.
00:03:36Good luck, guys.
00:04:00Good luck, everyone.
00:04:01The shed almost feels like Mary Poppins' bag in some ways.
00:04:05There's just like endless amounts of things that can be created.
00:04:08Let's go.
00:04:09Bake Off.
00:04:09Let's go.
00:04:10Let's get to it.
00:04:16Hello, bakers.
00:04:17Welcome to the shed.
00:04:19I know it's a little bit like the first day of school, right?
00:04:22Bit nervous.
00:04:23Your shoes don't quite fit.
00:04:25But you're going to make some new friends.
00:04:27Speaking of, welcome to the shed, Tom Walker.
00:04:29Hello, bakers.
00:04:30Just like you, I am so excited to be here.
00:04:34I've always wanted to talk to 12 nervous bakers at once.
00:04:37So this is a dream come true.
00:04:41To guide you along, we have our amazing judges, Rachel Koo and Darren Purchase.
00:04:47Welcome, bakers.
00:04:48You're here because you are some of the best amateur bakers this country has to offer.
00:04:54And I can't wait to try your bakes.
00:04:56The shed has always felt like a second home for me.
00:04:59So I want you all to feel very welcome.
00:05:03I hope you have lots of fun and create lots of delicious bakes.
00:05:08In 10 weeks, one of you will earn the title of Australia's Best Amateur Baker.
00:05:12You'll also win an Ultimate Baker's Kitchen from Smeig.
00:05:16All right, bakers, it is cake week.
00:05:21For your first bake, Rachel and Darren would like you to make your signature imprime roll.
00:05:27An imprime roll has a decorative design baked into the cake, which is then filled and rolled.
00:05:33Your signature imprime roll should tell us something about you, whether that's through the flavour or the design.
00:05:38I just want to jump in here and say, uh, Natalie's right.
00:05:43Getting my credit in the group project.
00:05:47Bakers, you have two hours to create your signature imprime roll.
00:05:52On your marks...
00:05:53Get set...
00:05:55Bake!
00:05:55I'm really excited to be in the shed, and I'm really looking forward to showing the judges what I can do.
00:06:06Come on.
00:06:08Just that little bit extra.
00:06:10My prints on my imprime roll, it's bright and colourful like me.
00:06:15The baker should be aiming for a soft and delicate sponge.
00:06:19With the outside, I want it to be seamless and smooth, so no cracks.
00:06:22For an imprime roll, we want to see a really clear, defined design.
00:06:28I'm currently working on the paste to make my design.
00:06:31You've got to pipe that on before you actually bake your sponge.
00:06:35Precision is everything today.
00:06:37To get those clearly defined lines, you can see how shaky I am.
00:06:42First day nerves.
00:06:44Vanessa, hi. How are you feeling?
00:06:46I feel like I'm in a bit of a dream at the moment.
00:06:48Oh! Yeah, pinch yourself. Do you want me to give you a little pinch?
00:06:51It's real.
00:06:52What are you doing design-wise?
00:06:54My imprime roll's decorated with floral patterns.
00:06:57My first job was in a florist, and I'm a big flower lover.
00:07:02Vanessa's planting the seeds for success with her floral lemon sponge that will be filled with a chanteley cream.
00:07:08With such an intricate pattern, you have to watch out that the colours don't bleed into each other,
00:07:14and you get that clear definition.
00:07:16Fingers crossed.
00:07:17Hopefully, it works.
00:07:18Well, Vanessa, very best of luck for your first bake in the chef.
00:07:22As someone who is also here for the first time, it is strange seeing Darren and Rachel as actual people.
00:07:27Good people.
00:07:28If you not open my back, you can see all the lights.
00:07:31Well, the lights and wires is one thing, but you're existing in 3D space, Rachel.
00:07:38The design is very important because it's the traditional Bengali folk pattern.
00:07:43I want to do justice to it.
00:07:45With his Bengali folk design, Anirvan's lime sponge will be filled with traditional Parishapta flavours of desiccated coconut and solid Khoia milk.
00:07:55The cake is based on a traditional Bengali dessert called Parishapta, which has dried evaporated milk called Khoia.
00:08:02This is my first bake, so I really wanted to showcase my heritage.
00:08:07To create the imprime roll pattern, the bakers need to first pipe their design.
00:08:12Once set, they will spread cake batter on top so the design appears on the outside.
00:08:18I'm just going to get this in the fridge to sit for a while, and then I'm going to make my sponge batter.
00:08:22I've popped it in the fridge just so it can set a bit so when the cake bakes, it doesn't...
00:08:28Yeah.
00:08:29You know the technical term.
00:08:30Yeah.
00:08:31So, now I'm actually making my ube sponge, and the flavours are to die for.
00:08:39Gregson.
00:08:39Hello.
00:08:41Hello.
00:08:42You're in the shed.
00:08:43I'm a bit nervous.
00:08:43Ah!
00:08:45I've got so many emotions.
00:08:46I don't know what to do.
00:08:47It brings so much colour.
00:08:49Everything that I wear is incorporated in my bakes.
00:08:53When Gregson's not dazzling his clients, he's baking up a storm in the kitchen.
00:08:57His electric style and personality can be seen in his colour-popping bakes.
00:09:04Gregson's vibrant dancing pineapple roll will contain tangy pineapple curd and ube cream wrapped in an ube sponge.
00:09:12Dancing pineapples!
00:09:14Yeah, just dancing.
00:09:15Sweet on the inside, prickly on the outside.
00:09:19Gregson, you're an incredible pitch man.
00:09:21Did I sell it to you?
00:09:22You're selling me on everything.
00:09:23You're selling me on the dancing, the pineapple, the flavours, all of it.
00:09:27So now I'm actually making my sponge batter.
00:09:30It's orange flavours with poppy seeds.
00:09:34My mum used to make an orange and poppy seed cake a lot.
00:09:36I used to love licking the beaders.
00:09:38Growing up, I guess, as a queer little boy, it was like a safe space for me with my mum.
00:09:43When Wesley and his husband aren't wandering the weekend markets, he's caring for his mother-in-law and baking expertly decorated cakes for his friends.
00:09:55A vibrant orange design will be piped on Wesley's orange and cardamom sponge, containing a creme suisse filling.
00:10:04Mum sent me a message last night just saying,
00:10:06I'm really proud of you and no matter what happens, I know you'll do amazing.
00:10:10So, yeah.
00:10:13This is Japanese-inspired sponge roll.
00:10:16I've been vegan for six years, I think, now.
00:10:20So I'm using aquafaba.
00:10:21This liquid in the jar of chickpeas, and it basically has the same proteins.
00:10:25It's an egg white.
00:10:26I'm so stoked with the colour of this sponge.
00:10:32Jay's matcha roll will have a peach-flavoured cream with a blossoming tree design.
00:10:37With matcha, you always have to be careful with that bitterness.
00:10:42And then peaches, they can be sweet.
00:10:44But I can understand that will work together, that will balance itself out.
00:10:48I hope so.
00:10:58Eric, what is happening here?
00:11:01Looking busy, mate.
00:11:02Yeah.
00:11:02Yeah, I had to redo the meringue that was coming up.
00:11:06I left it too long and forgot to put in the sugar early.
00:11:09It's better to be a little bit behind than do something that you know is going to crack.
00:11:12Eric makes waves with his surfing and his baking, sharing with friends adventurous flavours they love to dive into.
00:11:23Hand-piped waves will be decorated onto Eric's vanilla sponge that will wrap around a blood-orange citrus gin curd filling.
00:11:30Do you surf every day?
00:11:32Oh, if there's waves.
00:11:33But yeah, I'm usually up at 4.30 or 5.00.
00:11:35We text with the guys, you know, are we going surfing?
00:11:39I think if I texted my friends at 4.30 a.m., I wouldn't have any friends anymore.
00:11:45My design's just set.
00:11:47So I'm going to now put my sponge batter on top.
00:11:49The design I've gone with is based off a traditional tattoo that would normally be worn on the forearms
00:11:58of everyone who comes from the little village back where I'm from in the Solomons, Lunga Lunga.
00:12:04Here it goes.
00:12:06Production coordinator Aisha spends her downtime baking with her children.
00:12:10We're down here!
00:12:10Whipping up fun and whimsical bakes they can all enjoy.
00:12:14Aisha's traditional tattoo design will be piped onto vanilla sponge, filled with a passion fruit spread and cheesecake filling.
00:12:23The sponge is multicoloured because it's my Solomons and Aussie heritage kind of smooshed together.
00:12:29Alrighty.
00:12:30I'm going to the oven.
00:12:31Fingers crossed.
00:12:36Bakers, you have one hour left.
00:12:41That's 55 minutes plus tax.
00:12:43Oh my god.
00:12:44One hour.
00:12:45We can do this.
00:12:46It's fine.
00:12:46With their in-prime sponges in the oven, the bakers move on to the fillings for their rolls.
00:12:51What's this?
00:12:51What have you made?
00:12:52Oh, blackberry ganache.
00:12:53Oh, yum.
00:12:53Some butter.
00:12:54That colour's amazing.
00:12:56Can't wait to try that.
00:12:57You can thank the blackberries for that.
00:13:00Brian's autumn design will decorate his rich chocolate roll that will be filled with sour cherries and a vanilla cream.
00:13:07Really love autumn.
00:13:08I just love the colouring, those lovely days.
00:13:11Yeah.
00:13:13How am I doing, Natalie?
00:13:17Oh my gosh, I forgot you were there.
00:13:19I've been sitting here for a while.
00:13:19Yeah, sorry.
00:13:20No, you're doing really well.
00:13:21Is there anything you can do about the height?
00:13:24I've got to be honest, I'm ruining a lot of frames by being this tall and wide.
00:13:28That's why they're making us sit right now.
00:13:30I'm actually standing.
00:13:31To make the best lemon curd, you need lots of butter.
00:13:36It makes it nice and creamy.
00:13:39And there is going to be a lot of lemon.
00:13:41Jess loves her lemons.
00:13:44With a lemon design, her lemon and poppy seed roll will be filled with a lemon curd and cream cheese.
00:13:50I love lemon and desserts.
00:13:51Look, lemons have always been a part of our family from desserts, any time we have a celebration.
00:13:56So I feel like it's really close to home and thought, let's add home to the first bake.
00:14:01Well, look, good luck.
00:14:02Thank you so much.
00:14:02Thank you so much for the best smelling bench visit so far.
00:14:06Anytime.
00:14:06I take some of the credit.
00:14:09The very first, like, real cake I was asked to make was an orange and thyme flavoured cake.
00:14:16I'd never experimented with wild flavours before and I loved it.
00:14:20It'll be a time for peace with Beth's groovy 70s design on an orange sponge roll that will contain a hazelnut praline cream.
00:14:28There's a lot going on in the world and I think we should be investing in peace.
00:14:32So it's a time for peace and a time for cake, hopefully.
00:14:36Please be good.
00:14:43Sweet.
00:14:46This is the moment of truth.
00:14:50Yeah, it looks pretty good.
00:14:53Oh, look at that.
00:14:54I know, my dancing pineapple.
00:14:57Look at you go.
00:14:59My print's based on one of my grandmother's embroidery patterns from Serbia.
00:15:04So I thought I'm going to bring a bit of my heritage here today.
00:15:08Katiana's folkloric pattern will decorate her lemon and poppy seed sponge with macerated raspberries and a lemon buttercream filling.
00:15:16My grandmother was amazing.
00:15:18She could make anything out of nothing.
00:15:20So this is in her honour.
00:15:22Three, two.
00:15:23Hello, Kalani.
00:15:24Hey.
00:15:24Sorry to catch you talking to yourself.
00:15:27I'm so happy.
00:15:27And I can see loads of bright colours here.
00:15:30Yeah, it looks cute.
00:15:31Let's have a look.
00:15:33Oh, wow.
00:15:34So it's a bit summery, a bit fresh.
00:15:36Why do you love summer so much?
00:15:37The fruit, the weather, the beach, the tan.
00:15:41Hoping to brighten the judges' day, Kalani's summery vanilla sponge will be wrapped in a fruity design
00:15:47and filled with a juicy blueberry compote and lemon cream cheese.
00:15:50You're off to a flying start with such a beautiful design.
00:15:53Aren't they nice?
00:15:55I love this show.
00:15:57We're always like this.
00:15:59They are.
00:16:00We're actually going to go do this over there now for a long time.
00:16:02Okay.
00:16:02Okay.
00:16:03Yay.
00:16:04Go, Darren, go.
00:16:05We are up to assembling.
00:16:11So we have the body shatter filling.
00:16:14Going to add my curd and then my fraline cream.
00:16:16And then we're going to roll.
00:16:18It looks beautiful, Brian.
00:16:20Back in our show's day.
00:16:21Gorgeously.
00:16:22I'm quite happy with it.
00:16:27Bakers, ten minutes to go.
00:16:30If you haven't started baking something yet, you should start soon.
00:16:35So we're just going to roll it up now.
00:16:37This is the tricky part.
00:16:40Fingers crossed, no cracks.
00:16:41I just hope it holds together.
00:16:46I don't mean to be rude.
00:16:48Are these for me?
00:16:49Those are what we call the cook's treats.
00:16:52You're part of the cook's friendship group.
00:16:54Really?
00:16:54Yeah, yeah, really.
00:16:55Those are the ends.
00:16:56Don't let Tom see because he hasn't done anything yet.
00:16:57No, don't let him.
00:16:58We won't.
00:16:59He's looking.
00:17:00He's looking.
00:17:01He's looking.
00:17:02Don't let him look.
00:17:02It's a little bit cracked, but I think it's going to be good.
00:17:08Okay, I'm happy.
00:17:09I just need to neaten it up and I'm good to go.
00:17:11What I want is to be able to trim it without everything leaking out the sides.
00:17:17I'm happy with how it looks right now.
00:17:19It's a roll.
00:17:21Bakers, you have one minute remaining.
00:17:23Your final minute on this bake.
00:17:25That's perfectly fine.
00:17:26I need to patch the holes in my sponge.
00:17:29So I'm just going to cover them with leaves and nobody will notice.
00:17:33I would have liked for it to set and be a little less droopy.
00:17:37This is how traditionally the Bengalis present our meals.
00:17:41Finishing touches should be being put on...
00:17:44Ten, nine, eight, seven, six, five, four, three, two, one.
00:17:57Step away from your bakes and well done!
00:17:59Woo!
00:18:07Good job!
00:18:12It's a big deal.
00:18:13It's hard for us to count backwards.
00:18:14Yeah.
00:18:15It's tough.
00:18:16It's tough.
00:18:17I don't know how we do it.
00:18:18No, me neither.
00:18:26Immediately, you get that impact of those bright colours, intricate designs.
00:18:32I'm going to cut into this, Aisha.
00:18:34First one.
00:18:40That's colourful, isn't it?
00:18:42Look at the blue rippled in there.
00:18:43The yellow.
00:18:44Wonderful.
00:18:51Sweet, perfumed.
00:18:53It's a little bit of a zing to it.
00:18:54And I love that crunch of the almonds.
00:18:56And the sponge was really well-baked.
00:18:58You had no cracks on there at all.
00:19:00Thank you so much.
00:19:03It looks groovy.
00:19:04I love the 70s vibe.
00:19:06Yeah, piece, man.
00:19:07Piece.
00:19:07The flavour that you've managed to pack in there is really fantastic.
00:19:20The sponge, it is really light and fluffy.
00:19:24I would say, because it's so thick, you needed more filling.
00:19:30Look at those colours.
00:19:32Really pops.
00:19:33Yeah, so well piped.
00:19:34You have got a good ratio of filling to sponge.
00:19:40I love the texture of that sponge.
00:19:43It's not too dry.
00:19:44I think you've baked it perfectly.
00:19:46The Koya with the coconut and the lime.
00:19:50It's a wonderful combination.
00:19:53With the construction, you could have it a little bit tighter,
00:19:56and then it would look really fantastic.
00:20:01The filling, wonderfully spiced.
00:20:03I think the cardamom does dominate it, but I love that.
00:20:07That cream is delicious.
00:20:09And then you've run a poppy seed through that,
00:20:12so I get, like, a little bit of a crunch.
00:20:13Yeah, I'd lick the bowl from that cream, Wesley.
00:20:16Can I just check?
00:20:18When you lick the beaters, does it hurt?
00:20:19Do you have to turn it off?
00:20:21That makes sense.
00:20:23Great tip.
00:20:24Well done.
00:20:24You've got to love lemons for this one.
00:20:30I love the piping that you've done on top there.
00:20:37I love the flavour.
00:20:38The lemon really comes through.
00:20:39I was expecting a little bit more.
00:20:41The sponge is really light,
00:20:43and it's great that the filling comes in with the lemon,
00:20:46because the sponge itself doesn't have much flavour, I found.
00:20:51Excited to try our first chocolate roll.
00:20:54Brian, the sponge, it has that intense chocolate flavour,
00:21:02but it hasn't been made heavy with the cocoa.
00:21:05However, it's a little bit of a shame
00:21:07you've got some of that imprint design stuck on the outside,
00:21:10because we were looking for it to be baked inside.
00:21:13You've definitely got that Japanese vibe.
00:21:16Can see a few cracks in there.
00:21:18It's a little bit more complex when you're doing plant-based cakes.
00:21:21That filling's beautiful.
00:21:25It's very nice and delicate.
00:21:28Your sponge, that matcha is really powerful.
00:21:30I think you could have toned it down a little bit.
00:21:33Sure.
00:21:34It certainly looks summery.
00:21:36Can see a few cracks.
00:21:39The filling is a little bit wet,
00:21:41so you need to firm up that consistency,
00:21:44because then you could have added more filling,
00:21:46which would have balanced out the sponge.
00:21:48Tatiana, immediately you get that feeling of your heritage.
00:21:55It was a little bit on the sweet side,
00:21:57and I also got just a slight texture.
00:22:00The icing sugar in the cream hadn't dissolved properly.
00:22:03Really great flavour, though.
00:22:05I love the waves and the design.
00:22:07You definitely get that surfing vibe.
00:22:09The flavours really work together.
00:22:15Mango and orange are a perfect match.
00:22:18They needed more filling.
00:22:19The filling has seeped out the side a little bit.
00:22:23I love the colour.
00:22:24It really is so vibrant.
00:22:26Nicely wrapped roll.
00:22:28Lots of cream inside.
00:22:29The sponge has been baked perfectly.
00:22:36You've got fantastic colour there.
00:22:38That cream.
00:22:40Oh, so fluffy.
00:22:42And then that pineapple comes through with that freshness.
00:22:46Really well executed.
00:22:48Thank you so much.
00:22:50Vanessa, your love of florals really does come through.
00:22:54Wow, yum.
00:22:55Oh, look at that.
00:22:56It's tangy, it's bright, it's zesty, it's vibrant.
00:23:08The filling, the Chantilly cream, it's so light.
00:23:11It's like eating a cloud.
00:23:12It's easy to over-whip it and the cream to become lumpy,
00:23:16so you've been very delicate with that.
00:23:18It's wonderful.
00:23:19Love it.
00:23:22When I heard Rachel talk about my Chantilly cream,
00:23:25it was definitely a pinch-been moment.
00:23:27First bake, goodbye.
00:23:29I wasn't expecting that type of feedback, so that was awesome.
00:23:32Darren thought that there might have been a bit more lemon,
00:23:34a bit more zin.
00:23:36You want more?
00:23:37I'm going to give you more.
00:23:38Hello, bakers.
00:23:52It's time to face your first technical bake.
00:23:55You have to bake a recipe that you've never seen before,
00:23:59under pressure,
00:24:00knowing that the judges have left out some of the instructions.
00:24:02It's kind of like when Rachel and Darren email me back
00:24:06and leave out the I love you too part,
00:24:08but you know that it's there in spirit.
00:24:12Today's technical bake has been brought to you by Rachel Koo,
00:24:15who I will one day make eye contact with,
00:24:18but I am not ready yet.
00:24:20Rachel, any tips for the bakers?
00:24:24Mmm.
00:24:25Oh, he's too fast, too quick.
00:24:29Level layers.
00:24:31And don't ruffle feathers.
00:24:35Thanks, Rachel.
00:24:36So the judging for the technical bake is blind,
00:24:39so this is a really fun bit.
00:24:41You get to tell them to go.
00:24:42Awesome.
00:24:42Yeah, go.
00:24:43Darren, get out.
00:24:45Now!
00:24:47Rachel, if you could leave, that would be wonderful,
00:24:50but you can't...
00:24:50Darren!
00:24:52Good luck.
00:24:53Thank God he's gone.
00:24:55Today, you'll be making Rachel's Esterhazy Torta.
00:25:01If you've never made an Esterhazy Torta,
00:25:03I really feel bad for you.
00:25:06Rachel's Esterhazy Torta is made up of alternating layers
00:25:10of hazelnut de croix and buttercream
00:25:12and is decorated with chocolate-feathered icing
00:25:14and roasted hazelnuts.
00:25:16What I can't tell you is how to spell Esterhazy Torta.
00:25:20LAUGHTER
00:25:21Bakers, you have two hours and 15 minutes
00:25:25to make Rachel's Esterhazy Torta.
00:25:27On your marks...
00:25:28Get set...
00:25:29Bake!
00:25:30Bake!
00:25:33Ooh!
00:25:34Cute.
00:25:35Reading.
00:25:37190 castor sugar, 20 grams of vanilla sugar.
00:25:40For the hazelnut black bars,
00:25:42whisk the egg whites in a stirring mixer.
00:25:45Look, I feel like this is stuff that I've done similar,
00:25:49but when I do, it's not called fancy names.
00:25:51It's just called meringues.
00:25:54So, this is my Esterhazy Torta.
00:26:06I think it looks absolutely beautiful.
00:26:09Why have you chosen it for the first technical?
00:26:12This cake is deceptively easy-looking from the outside.
00:26:16You think, oh, it's just a bit of feathered icing
00:26:18and then some golden hazelnuts on the side,
00:26:21but actually what it requires is precision.
00:26:25Look at all those layers there.
00:26:27Lovely and neat.
00:26:35That is absolutely delicious.
00:26:38There's a lot of elements that our bakers need to get exactly right.
00:26:42Firstly, when you make the daquoise,
00:26:44you don't want to overwork the mixture
00:26:46because you will end up with a heavy or a rubbery daquoise.
00:26:50Then it needs to be cooled down.
00:26:52So, when you add the buttercream, it doesn't melt.
00:26:55If you get one layer which is uneven,
00:26:58the flavours and the textures will be off.
00:27:00I think this is a perfect first technical bake.
00:27:04All of these things are going to tell us so much
00:27:07about the level of skill from those bakers.
00:27:11I think I'm done with my egg whites.
00:27:14To make level, uniform layers,
00:27:17it's important the bakers start with a light and fluffy meringue.
00:27:21Isn't the big test where you, like, put it over your head?
00:27:30This bit is quite tricky to do
00:27:32because you don't want to deflate the eggs,
00:27:34but you want to make sure that all the ingredients are combined.
00:27:37So, Rachel said level layers.
00:27:40I'm going to be a bit pedantic about making sure
00:27:43that it's nice and even.
00:27:45I'm trying to spread it across all the six layers equally.
00:27:49I'm kind of a perfectionist,
00:27:51so this looks good so far.
00:27:54After a busy workday as a senior knowledge manager,
00:27:57Ariban loves to get out into nature with his partner
00:28:00and to carefully craft his bakes filled with aromatic flavours...
00:28:04Influenced by his Bengali traditions.
00:28:10I think I'll be able to make a good estehaza torte.
00:28:14Small little technicalities will play a big role today.
00:28:17I'm going to chuck it in the oven.
00:28:22OK.
00:28:23Bakers, you are at the point of a 5K run
00:28:31where I book a taxi to the end and say I did it.
00:28:34You are halfway.
00:28:36The pressure.
00:28:37So now I'm going to work on my hazelnut cream.
00:28:39How am I supposed to make this?
00:28:43Whisk the egg yolk until mixture has thickened and forms ribbons.
00:28:47I don't really know what they mean by ribbons.
00:28:50Is this egg taking forever?
00:28:51Make sure you get it just to that right temperature.
00:28:56Takes a lot of whisking.
00:28:58My mixture is just not thickening.
00:29:01Is yours heating up fast, Brian?
00:29:03You've got ages to go, man.
00:29:04Just keep going.
00:29:06Mine's ready.
00:29:07We'll let that to cool.
00:29:09And then I'll cream my butter.
00:29:11You want softer butter that's light and fluffy.
00:29:16Next, gently fold down the hazelnuts.
00:29:18It's a bit nutty for my taste.
00:29:21That's pretty good.
00:29:22How are the instructions feeling?
00:29:23I'm like, I can't see anything missing.
00:29:25There's something missing and you can't see it?
00:29:27I've built a lot of furniture like that.
00:29:29You find out.
00:29:32Oh, that's my timer.
00:29:33Calm it out.
00:29:35They're not quite as even as I'd like, but...
00:29:38We must soldier on.
00:29:48Bakers, 30 is how old I still say I am and it's also how many minutes you have left.
00:29:5230 minutes to go.
00:29:54So I'm assembling.
00:29:56Got a dakwa disk ready.
00:29:58Now I'm going to spread some cream evenly.
00:30:00I think that's about a fifth.
00:30:02The bakers must separate the buttercream into five equal portions, leaving enough to decorate
00:30:07the outside.
00:30:08Failure to do so will make the layers uneven.
00:30:10Brian's very low.
00:30:14Eye level to the cake.
00:30:15Putting yourself on the cake's plate so you can think just the way it does.
00:30:20Oh!
00:30:20Nothing more dangerous than a self-taught baker.
00:30:24Oh my God.
00:30:27It's just dripping.
00:30:29This is a disaster here.
00:30:31Love a spirit level.
00:30:32This looks like we're at an exciting stage.
00:30:34Yeah, I am excited.
00:30:36Baking for me has been a decompression space for years.
00:30:39I love it.
00:30:40I'm normally a pastor.
00:30:42Pastoring is about nourishing the soul and the body.
00:30:45And so baking is definitely nourishing the soul and the body.
00:30:48And hopefully we'll harvest some wisdom from this.
00:30:53When Beth's not providing wisdom to her community, she's whipping up delicious bakes with her
00:30:58children.
00:30:58There you go.
00:30:59Close it up.
00:31:00Crafting vivid flavours for the whole family to enjoy.
00:31:04Who in the shed do you think is going to nail this technical bake?
00:31:08All of them.
00:31:09They're very talented.
00:31:10And I'm very intimidated by them.
00:31:11You're a diplomat.
00:31:12Got a really good feeling about Anabana.
00:31:14And also Ness.
00:31:16We're going to go tell everyone else that you didn't mention them.
00:31:19Go on.
00:31:19I'll cop that later.
00:31:21Goodbye, Beth.
00:31:21See ya.
00:31:23I'm just putting my hazelnut cream onto the sides.
00:31:28I'm just going to put hazelnuts in the oven until it goes golden.
00:31:31Done that.
00:31:32I'm worried I'm going to burn my nuts.
00:31:34Because I have a tendency to burn nuts.
00:31:35Bakers, do not get distracted by people yelling time calls at you because you only have 15
00:31:47minutes left.
00:31:48Ignore them.
00:31:49Ignore all of them now.
00:31:53Thanks.
00:31:53Ayesha, no!
00:31:58Take my nuts.
00:32:01Yeah, that's the stuff.
00:32:03Oh, something's definitely burning.
00:32:04Hazelnuts.
00:32:05I might have burnt a few.
00:32:06Oh, no.
00:32:07So I'm picking out the ones I like, trying to avoid some of that char.
00:32:12Flavour that could ruin it all.
00:32:14With the torta assembled, the bakers need to decorate.
00:32:17With toasted crushed nuts and feathered chocolate icing on top.
00:32:20Okay, here we go.
00:32:27Lightly drag it in a straight line to the edge.
00:32:31Beside the first line, approximately one centimetre across, drag the skew it from the outer edge
00:32:36back to the centre.
00:32:39Huh.
00:32:41Oh, I think I get that.
00:32:44I've got artistic licence.
00:32:46It's looking quite pretty.
00:32:47One minute left, bakers.
00:32:52I'm just panicked, sticking nuts everywhere.
00:32:55Ten, nine, eight, seven, six, five, four, three, two, one.
00:33:06Step away from your bakes and well done.
00:33:09Woo!
00:33:10Down.
00:33:11Woo-hoo!
00:33:13Bakers, please bring your Esterhazy tort to the table.
00:33:17Darren and Rachel will now blind taste the bakers' Esterhazy tortas.
00:33:32It smells so aromatic of those toasted hazelnuts.
00:33:37Shall we try the first one?
00:33:38Let's do it.
00:33:39This cake has fantastic hide.
00:33:45I am assuming that the baker has succeeded with creating a light d'acqua sponge.
00:33:50Let's have a look inside.
00:33:52I can feel the crunch through those nuts.
00:33:58There's a beautiful definition between the layers.
00:34:01And Rachel can't wait to get into this, so we're going to get into this.
00:34:05Come on.
00:34:12This has been expertly made.
00:34:14That toastiness of the nuts really comes through.
00:34:19And then at the end, you get that lovely warmth from the chocolates.
00:34:21This is what I'm looking for.
00:34:24All right, on to the next.
00:34:25The baking, I think they struggled with the d'acqua because the cake itself isn't as high
00:34:31as the first example.
00:34:33The buttercream is missing in some areas.
00:34:40Unfortunately, because the ratio is not quite there, there's an imbalance as you eat this
00:34:44whole thing.
00:34:45Let's try the next one.
00:34:47The feathering.
00:34:48It's just a little bit untidy on the outside.
00:34:50Inside, perfect definition with those layers.
00:34:53The baker has done such a good job with the flavours.
00:35:00It is really aromatic.
00:35:03On to the next.
00:35:03Yeah.
00:35:04You can see that some of the layers have melted into the d'acquas.
00:35:10OK, let's try it.
00:35:17The d'acqua sponge has that cocoa flavour.
00:35:20And that's the flavour which is dominating.
00:35:23The baker here has had trouble with some consistency of the cream.
00:35:28Room for improvement there, for sure.
00:35:30Just looking at that feathering.
00:35:32It's nice and neat.
00:35:33It's evenly spaced apart.
00:35:34It looks very professional.
00:35:40There's not enough of that buttercream.
00:35:43The cocoa is kind of taking over.
00:35:45But really great texture.
00:35:47Our baker's done a fantastic job.
00:35:50The baker struggled with the feathering because we've got a psychedelic kind of pattern.
00:36:00Really great flavour and nice distribution of the cream.
00:36:03For me, the icing on top is a little bit too thick.
00:36:06I can taste that overly sugariness.
00:36:10Good flavour in the d'acquas.
00:36:12I think the cream probably wasn't the right consistency or applied too warm to the cake
00:36:17because it seeped out slightly on the side.
00:36:20But the hazelnuts have a wonderful toastiness to them.
00:36:23I'm certainly impressed with the layering.
00:36:28It feels very dense.
00:36:31Just needed to whisk the egg whites a bit more to get lightness into the d'acquas.
00:36:36On to the next.
00:36:37The cream on the inside, I don't think it's been applied correctly.
00:36:42Perhaps the buttercream was a little bit too warm when applied and it's kind of just run out a little bit.
00:36:47So you don't get the definition between the layers.
00:36:51Let's try the next one.
00:36:54Those are some very toasty nuts.
00:36:57Some of them a little bit burnt.
00:37:03Not a bad effort, but I think it's all a little bit too dense, a little bit too compact.
00:37:07On to the next.
00:37:10This is one that is close to yours in terms of height, Rachel.
00:37:13Oh, yeah, that's fantastic layers.
00:37:16Yeah, I get this wonderful hazelnut crunch.
00:37:25And then the d'acquas and the flavours is spot on.
00:37:28Construction-wise, it's been done expertly.
00:37:33Lucky last.
00:37:34It's not quite as tall as some of the others, but it's not too short.
00:37:46The icing, it's got a really lovely consistency and it's been well made.
00:37:51Great job getting that lovely definition of the layers.
00:37:55Could do with a little bit more of the buttercream filling, but otherwise, fantastic job.
00:38:01It's now time for the judges to rank the bakes from 12th place to 1st place.
00:38:11In 12th place, whose is this?
00:38:18Gregson, unlucky mate.
00:38:20A little bit rushed, not the right consistency.
00:38:23The buttercream leaked out, so that unfortunately affected the structure.
00:38:27In 11th place.
00:38:29Whose is this?
00:38:30Wesley.
00:38:31So it lacked height and those hazelnuts were very fine.
00:38:35In 10th place, Eric.
00:38:38In 9th place, Jay.
00:38:408th, Brian.
00:38:41Well done, mate.
00:38:427th.
00:38:43Jeff.
00:38:43In 6th place, Anna Garn.
00:38:45Great job.
00:38:46In 5th place, Aisha.
00:38:484th.
00:38:49Whose is this?
00:38:50Kalani, well done.
00:38:51In 3rd place.
00:38:57Vanessa.
00:38:58Delicious tasting cake.
00:38:59In 2nd place.
00:39:05Whose is this, please?
00:39:07Tatiana.
00:39:07Excellent job.
00:39:08Really great layers there.
00:39:10Which means, in 1st place...
00:39:13...Beth.
00:39:17Well done.
00:39:18Yay!
00:39:18Well done.
00:39:24Wonderful height, perfect layers, and beautiful feathering.
00:39:28Well done, Beth.
00:39:28Well done, Beth.
00:39:29Oh, my goodness.
00:39:30I cannot believe I came in first in the technical.
00:39:34This is just amazing.
00:39:36I'll be happy not to make a torch ever again.
00:39:41But it's just one bake.
00:39:43I know I'm going to pull out in the showstopper tomorrow.
00:39:45Good morning, bakers.
00:39:57It's time for your first ever showstopper challenge.
00:40:00The judges would like you to make a gravity-defying cake.
00:40:03A gravity-defying cake uses clever tricks to hide supports that allow your cake to appear suspended in mid-air.
00:40:09It'll be like eating a cake in space.
00:40:11Except without those astronauts who are cliquey and mean.
00:40:15Ugh.
00:40:16Overachieving floaters.
00:40:17Your cake can be any shape, size, and flavour you like.
00:40:23But it must be a minimum of 30 centimetres in height and incorporate at least one gravity-defying element.
00:40:30Sorry, that can't be right.
00:40:31Just let me check my notes.
00:40:34No, yeah.
00:40:35Gravity-defying elements.
00:40:37That's ridiculous.
00:40:39Ugh.
00:40:41Have you guys been told to laugh?
00:40:43Because you're laughing a lot longer today.
00:40:45You've been briefed.
00:40:46I know, I know.
00:40:48This gravity-defying cake should showcase your skills and ingenuity as bakers.
00:40:52Judges, any advice?
00:40:54I want to be left scratching my head trying to figure out how your structure defies gravity.
00:41:01The flavour and texture of your cake is just as important as your design.
00:41:06Bakers, you have five hours to create your gravity-defying cakes.
00:41:09On your marks.
00:41:11Get set.
00:41:12Bake.
00:41:14Eggs.
00:41:15Eggs, eggs, eggs, eggs, eggs, eggs.
00:41:17Eggs, eggs, eggs.
00:41:19Nice.
00:41:20First show stopper.
00:41:22See how we go.
00:41:23I haven't made a gravity-defying cake before,
00:41:27so hopefully it holds up today. Fingers crossed.
00:41:33Hi. Hey, Wesley.
00:41:35Hey, Wesley. Hello, hello.
00:41:36I see you busy stirring something, bubbling away.
00:41:39Tell us about the flavours.
00:41:41Yes, so my cake base is a hummingbird,
00:41:44and then I have a big trout jumping out of the top of the cake.
00:41:47Trout? What? Why a trout?
00:41:49So I grew up fishing with my dad,
00:41:50so this is a little tribute to him.
00:41:53Oh, wonderful.
00:41:55Wesley's hoping to make a splash
00:41:57with his cardamom-spiced gravity-defying cake,
00:41:59featuring rice paper waves.
00:42:01Cardamom, that's going to give it a lovely warmth and spiciness to it,
00:42:05so it definitely needs to be there.
00:42:07See, you have to be not too heavy-handed,
00:42:09but we do want to taste this. Yeah.
00:42:10When you're done, would you be able to let me borrow the trout
00:42:13so I can hold it in a photo from my dating profile?
00:42:16Absolutely.
00:42:17But you've got to stand back a little bit so it looks bigger.
00:42:20That's key. She gets a lot of hits.
00:42:22LAUGHTER
00:42:23So the cake has salted caramel chocolate and banana in it.
00:42:28Then there's going to be a chocolate box sipping out truffles.
00:42:32Ryan will be defying gravity with a chocolate box bursting with truffles
00:42:37above a salted caramel chocolate cake coated in peanut butter.
00:42:42I'm making caramel.
00:42:43I'm just trying to get the caramel to just below burning.
00:42:47It starts to smoke.
00:42:49And people think, oh, that's too far,
00:42:52but then you can still take it a little bit further.
00:42:54All right. I might leave it at that.
00:42:56So I've got my batter done.
00:42:59Now I'm just quickly lining all of my two domes,
00:43:03which will be the two halves of my basketball.
00:43:06I've done it because of my love of basketball
00:43:08and the lifelong friends that I've made through basketball.
00:43:11Ayesha's looking for a slam dunk
00:43:14with her gravity-defying coconut and pineapple basketball cake
00:43:18that will balance on a chocolate fondant finger.
00:43:21Hello, Ayesha. Hello.
00:43:23As I understand it, you're also a cheerleader.
00:43:24So is there any kind of cheer to give your fellow bakers?
00:43:29Ready? OK.
00:43:31Buttersugar flour.
00:43:33We got the power go bake-off!
00:43:36Yeah! Yeah, bake-off!
00:43:38It works!
00:43:39Everyone, you're all good? Everyone, cool?
00:43:41Yeah.
00:43:46I'm going into the oven.
00:43:50One.
00:43:52Hey, cook my baby pandans.
00:43:54I'm about to make my cherry and Shiraz compote
00:44:00for the filling in the cake.
00:44:02I'm a South Australian,
00:44:04so red wine is very important to us.
00:44:09Beth's unique upside-down cake,
00:44:11with a French buttercream filling,
00:44:13will balance precariously on a fondant birthday candle.
00:44:16Using cherries, they're juicy, that will affect the cake,
00:44:20so bear that in mind with the structure,
00:44:22so the cake doesn't become too soft.
00:44:24Beth, I'm really impressed,
00:44:25because usually when I use cherries in a cake,
00:44:27I just put them in my mouth and then spit out.
00:44:30This one's going to taste very classy, I can tell.
00:44:33Good luck. Thanks.
00:44:34Good luck, Beth.
00:44:34Good luck. Thank you.
00:44:38Yeah, it's jammy enough.
00:44:40Jay, do you want to come have a taste up?
00:44:41Yes, please.
00:44:42I want it to be spicy enough
00:44:43that you can taste the pepper berry.
00:44:45Do you think more?
00:44:46I'd go a tiny bit more.
00:44:47Oh, no, wait.
00:44:48It comes after. It comes after. Yeah, yeah, yeah.
00:44:51I'm doing the most delicious passion fruit buttercream.
00:44:54It's the perfect marriage between pandan and fresh passion fruit.
00:44:58Gregson's pandan cake will contain a tangy passion fruit buttercream
00:45:03and curd that will sit upon fondant tree roots.
00:45:06So the key inspiration behind this bake is actually my dad.
00:45:11He wanted to be an artist.
00:45:13His first commissioned painting was a gum tree.
00:45:16He passed away sadly five years ago.
00:45:19Um, and this is for him.
00:45:26Bakers, you are at the halfway point of your bake.
00:45:29They seemed really happy with that news.
00:45:38They liked that.
00:45:39Ah, it's a happy place.
00:45:42Um, yeah, I think they're coming out.
00:45:47She's a cake.
00:45:48The cakes are looking good.
00:45:50I just really need them to cool down.
00:45:51So in the meantime, I'm just modeling all my little components to my cake so they dry.
00:45:56Hey, Vanessa.
00:45:58Hi, guys.
00:45:58What are you making?
00:45:59It's called, oops, I forgot the milk.
00:46:01Um, I've got a three-year-old and an 11-month-old.
00:46:04So when I'm cooking, I get constantly interrupted and sometimes forget a bit of ingredients.
00:46:08Vanessa's rich chocolate mud cake will be filled with dark chocolate ganache,
00:46:14supporting her gravity-defying puffed rice mug.
00:46:17So what I'm creating right now is my mixing bowl.
00:46:20It's going to be at the bottom.
00:46:22And that's my handle at the moment, just setting.
00:46:24Just to double check, that's your handle.
00:46:27And where's your spout?
00:46:30Good luck.
00:46:35My gravity-defying piece is a potion bottle.
00:46:37I thought maybe the rice puffs might be a bit lighter and easier to mold to check that I'm after.
00:46:41Jess's gravity-defying potion bottle will be suspended above a vanilla sponge cake,
00:46:48filled with raspberry and pepper berry jam.
00:46:50Sounds fantastic, Jess.
00:46:52I've always been a bit alternative.
00:46:54You know, witchiness just sort of comes with it.
00:46:56A lot of my friends are witchy, so I thought, why not give a no to them?
00:46:59Now that you've let the witchiness out of the bag, could you help me?
00:47:03I have some voodoo dolls of my friends like Derek and Raquel.
00:47:06If we could meet up afterwards, I would just let me know. Give me a call.
00:47:10Oh, good luck.
00:47:12I think somebody just did something at home.
00:47:16It's popping out already.
00:47:18Well, showstopper today is pretty important for me.
00:47:21It's just a reminder of when my children were little,
00:47:24and the magic of seeing popcorn popping out of a pot.
00:47:27Tatiana's chocolate fudge cake will be bursting with flavour,
00:47:31with a vanilla Bavarian cream filling and a suspended biscuit lid.
00:47:35I'm just trying to shape it into a mould.
00:47:39This is part of the gravity-defying structure.
00:47:42This is what's going to hide the supports and give the illusion that I'm trying to achieve.
00:47:49This will be the actual golf ball.
00:47:52Just using a sphere mould, trying to get the perfect round golf ball shape.
00:47:56Later, once I put fondant on, I'll texture in some of the dimples.
00:47:59Hoping to tee up a win, Eric's chocolate and espresso cake will support his gravity-defying
00:48:07puffed rice golf ball, balancing on a fondant tee.
00:48:11My entire family, our vacations, our free time was all around golf.
00:48:16And so it's awesome to bring that to life for the judges today.
00:48:19OK. This is going to defy gravity.
00:48:25This is the chocolate that I just tempered.
00:48:28As I now spread the tempered chocolate inside, it will take the shape of the paper bag,
00:48:32as well as the texture.
00:48:34And then I will set it in the fridge so that the structure is stable enough.
00:48:37Anirbhan's chocolate fudge cake, coated in chocolate ganache,
00:48:43will secure the floating chocolate paper bag pouring rich raspberry and bourbon truffles.
00:48:48Tempered chocolate on your first showstopper, it's a bit of a flex.
00:48:51You're telling everyone you mean business.
00:48:53But also, I would love working with chocolate.
00:48:55For our last couple of years, I'm kind of
00:48:57trying to master the art of playing with chocolate.
00:49:00You definitely seem very confident with your chocolate-making skills.
00:49:04You need that confidence with a showstopper.
00:49:07Do you want me to keep posing? Because I've just been doing this for ages.
00:49:14My hand's getting tired.
00:49:17This is rice paper that I've cut into the outline of a splash.
00:49:21Just dipping them into water and then laying them out to give them a bit of depth, a bit of shape.
00:49:27This is going to be the gravity-defining point.
00:49:30It's going to look, hopefully, like a honey dipper.
00:49:32So it's going to go over this and then be like,
00:49:35oh my god, it's honey. But it's not. It's toffee.
00:49:39So I made it a bit of an ode to what my sister's nickname for me as a kid was.
00:49:44She used to be like, money, you're the queen bee of the family.
00:49:49Kalani's unbelievable gravity-defying honey dipper will drizzle toffee onto her almond
00:49:55honey pot cake, filled with lemon curd.
00:49:57The gravity will look like honey dripping. And it's like, what? How's the honey dipper up there?
00:50:03Just so I get the vibe right from what you said, it's what? How did the honey dripper get up there?
00:50:07What? Oh my god, how is that happening?
00:50:09Gravity who? What?
00:50:11Cool. Good luck. Good luck.
00:50:13Good luck. Good luck.
00:50:15My pineapple sauce, I've just put in some cayenne pepper. I like to think I'm a little bit spicy, so...
00:50:21My cakes are done, my jam is done. Once the meringue buttercream is ready to go, I'll start assembling.
00:50:28So I'm just about to go in with the pistachio paste to create the pistachio buttercream.
00:50:33And then I can start assembling. I'm doing a buttercream on the outside of the base cake.
00:50:39It is inspired by backpacking solo through turkey.
00:50:45Jay's rose water and cardamom sponge cake will have the judges frothing,
00:50:49with a gravity-defying mug pouring aromatic fondant coffee.
00:50:54Once I finish this, I'll do a little bit of decoration and then it's go time.
00:50:59Beautiful work, Jay. Thank you.
00:51:02They look like eyes?
00:51:05You know what, go hard or go home.
00:51:09Right now I am actually just assembling the cake with chocolate ganache.
00:51:14I'm quite happy with how it stands right now.
00:51:17What I'm going to do is cut a slice and put that slot around the rod.
00:51:23Oh, thank you, Lord Jesus.
00:51:28This is going to be the bark on the side of my cake, so it's really important to get the lines
00:51:34right because when you paint over it, it will look like real bark.
00:51:36It doesn't taste like bark.
00:51:40Getting it done.
00:51:44Hello, Wesley.
00:51:44It's really coming together, whatever it is.
00:51:53So this is my flying trout.
00:51:55This is the lid that will be popping up.
00:52:02She's taking shape and it's kind of looking like a honeypot.
00:52:06Bakers, you have 30 minutes left.
00:52:12I'm actually stressing though.
00:52:14This is the moment of truth.
00:52:19I'm going to unwall my chocolate paper bag.
00:52:24Stay.
00:52:25Oh my God, this is so scary.
00:52:29Is this how you feel being so tall?
00:52:31Like, is this like, are you walking around like, whoa?
00:52:33And I'm like, Tom, don't...
00:52:34This is the level of stability I have to use to just make it to the shed in the morning.
00:52:41So doing it, kid, I can't.
00:52:48This is so exciting.
00:52:50It's looking like a basketball.
00:52:54Bakers, you have 10 minutes left.
00:52:55Oh, yeah, yeah, yeah, yeah, yeah, yeah.
00:52:58Mama mia.
00:52:59I just need to breathe.
00:53:05Piping on all of my water.
00:53:08Not the tidiest job, but I just need to get it on.
00:53:13This is really stressful.
00:53:14This is why we obey the law of gravity, everyone.
00:53:19Oh my gosh.
00:53:21Oh my gosh, stop.
00:53:23What can I do?
00:53:2310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:53:39Step away from your bakes and well done.
00:53:41Well done.
00:53:46We worked really hard during that one.
00:53:48That was really tough.
00:53:51I'm sorry.
00:53:53It looked so good before it fell.
00:53:55Did such an amazing job.
00:53:56This is amazing.
00:53:58Well done, bakers, and congratulations on finishing your very first showstopper.
00:54:08Woo!
00:54:19Hey.
00:54:19Hello.
00:54:21I love those truffles are just tumbling out of that chocolate bag.
00:54:25A lot of fine details with the tempering of the chocolate.
00:54:29Oh, I heard a snap on that chocolate there.
00:54:32That's a good sign.
00:54:34That looks so inviting with that generous filling.
00:54:42That cake is super fudgy.
00:54:45You've been very smart combining it with that tart raspberry jam.
00:54:49Really love that you've put that mascarpone in there.
00:54:52It definitely needed it.
00:54:53I just think it's fantastic.
00:54:55Thanks a lot.
00:54:59So the gravity-defying element is the bit that's come off.
00:55:02Unfortunately.
00:55:04But it still looks really cool and I'm pretty happy with it.
00:55:07It does look really cool.
00:55:08This thing's staring at me actually.
00:55:12Beautiful layers.
00:55:17You have really nailed a simple, well-flavoured sponge and then complemented that with a delicious
00:55:26tart raspberry jam and that little hint of pepperberry at the end.
00:55:29It's a wonderful twist.
00:55:31Your decoration is out of this world.
00:55:33I'm sad for you that it didn't come off as planned.
00:55:38This is a dream cake for any fishing fan.
00:55:42I love the detail.
00:55:43You've got the scales on the outside.
00:55:47You've got the right balance of cardamom and cinnamon.
00:55:50It's just like that gentle warmth in the background.
00:55:53The crumb and that cake is nice and light and airy.
00:55:57Really good texture.
00:55:58I am so impressed with how this defies gravity.
00:56:03You can give it a whirl.
00:56:06Careful, Rachel's dribbling.
00:56:10Oh, the texture is really great.
00:56:12The cake itself has a lovely flavour.
00:56:19Really nice with the pineapple.
00:56:21The spice was very gentle.
00:56:22I think it could have been a bit bolder.
00:56:24I love the idea of using the coconut cake.
00:56:27That was a slam dunk.
00:56:31Jade, you have definitely nailed that anti-gravity bit.
00:56:35Look at the movement.
00:56:36It's pouring into that cup.
00:56:38The texture on that is sensational.
00:56:40I love the flavour combinations.
00:56:43The cardamom with the rose water and the pistachio.
00:56:46You're so close to perfection.
00:56:48Amazing.
00:56:49Well done.
00:56:49Thank you, guys.
00:56:50Eric, I definitely get that love of golf here.
00:56:56You've really managed to keep it well balanced
00:56:59with all those strong chocolate and coffee and caramel flavours.
00:57:02It's a touch on the sweet side with all of that icing.
00:57:05It's a little bit basic, but executed excellently.
00:57:08You definitely get that feeling that the chocolates are all falling out of the chocolate box.
00:57:14I love the sponge.
00:57:17It's great texture.
00:57:18I think you've really mastered the anti-gravity aspect of the cake.
00:57:23I do think, however, you could work a little bit on finessing.
00:57:26That looks like it's going to blow.
00:57:29The lid's popping off that.
00:57:32I love caramel and I love it to be taken to the right bitterness.
00:57:37Yours is really lovely.
00:57:38Your buttercream.
00:57:40For me, it tastes delicious.
00:57:41I wanted a bit more of it.
00:57:43Mm-hmm.
00:57:43Look at that honey oozing out.
00:57:47Looks very realistic.
00:57:51I love lemon and I love the honey.
00:57:53It works so well together.
00:57:55That lemon curd might have been cooked a little bit too hot
00:57:58because I'm getting a slight eggy taste.
00:58:00It's easy to do, so just be careful next time that you don't overcook it.
00:58:05Gregson, the gnarly roots at the bottom of a tree.
00:58:08It's very detailed.
00:58:09However, the finish of the cake, it's a little bit rough around the edges.
00:58:13Those layers.
00:58:14You've got a good amount of cream.
00:58:22The passion fruit, it's a good consistency, but it overpowers the other flavours.
00:58:27Room for improvement there.
00:58:28You may have fallen short a little bit.
00:58:32Wow, Beth!
00:58:34You've definitely got that gravity-defying element.
00:58:36It looks so precarious, balancing on that candle.
00:58:40Love it.
00:58:42Look at that compote, it's just oozing out.
00:58:48I love those dark flavours and you've managed to retain the flavour of the cherries and not let the
00:58:55wine overpower it.
00:58:56You've got impeccably spread buttercream.
00:58:59The decoration, I love that old school look.
00:59:02Well done.
00:59:03Thank you so much.
00:59:04Vanessa, I think you've done a brilliant job at getting that splash from when you're adding milk
00:59:12into a bowl.
00:59:18Vanessa, the flavour is really, really great.
00:59:20I love the fudginess of it.
00:59:22It's also very smart to make that dense style cake when you do a gravity-defying cake.
00:59:28You've toasted the hazelnuts really well.
00:59:30You get that nutty flavour, but they're not burnt.
00:59:33Well done, Vanessa.
00:59:33Thank you so much.
00:59:37They're all going to sleep very well tonight.
00:59:39Oh, apart from the sugar rush when they all have to eat their cake at the end of the night.
00:59:43It's weird that we made them do that.
00:59:44You made it. You have to finish it.
00:59:46Tom, first time in the corner.
00:59:52Mm-hmm.
00:59:53Do I should do the honours?
00:59:54I would love to do that.
00:59:57The boys are natural.
00:59:58Oh, you've done that well.
01:00:00How's your first week?
01:00:01It really has been wonderful.
01:00:02And also, you guys paint a picture with words.
01:00:05Once something is described as stunning and rich and decadent, I mean, I'd need to know what those
01:00:11words taste like. I've never had something that tastes anything other than cake.
01:00:16Who is doing really well?
01:00:19Well, I can't go past Beth.
01:00:21That showstopper there was absolutely sensational.
01:00:25Great flavours.
01:00:26I mean, she came first in technical.
01:00:28Fantastic range of skills there.
01:00:30I think she's a hustler, you know?
01:00:32She just plays it.
01:00:33Oh, it's just me.
01:00:34It's just Beth.
01:00:34Just quietly here, making an amazing upside-down choice.
01:00:38I don't know.
01:00:39Yeah, and Vanessa.
01:00:41She did really well in the signature.
01:00:44Technical as well.
01:00:45She was right up there.
01:00:47And that showstopper today shows that she really means business.
01:00:51I think Annabur showed some ambition with all his technical elements.
01:00:55You know, tempering chocolate, placing different flavours into his bakes.
01:01:00Is there anyone who you're worried about?
01:01:02Gregson had a bit of an up-and-down week.
01:01:05He did amazingly well in the signature with his in-prime role.
01:01:09But then in the technical, his esterhazy torte, the buttercream was seeping on the side.
01:01:15In the showstopper, the flavours were really good.
01:01:18But it wasn't great, and I'm not sure that he's done enough there.
01:01:22Then there's Eric. He didn't really do that well in the signature.
01:01:26And he did look a little bit nervous. Maybe it's the aura of this shed.
01:01:30It's a real shame that Jess's gravity-defying cake didn't work.
01:01:34I mean, it had so much potential.
01:01:36It looked amazing, but then it fell over the last minute.
01:01:40So that's a real shame.
01:01:42So, who is our first star baker?
01:01:45Natalie, I would expect better from you.
01:01:48We can't tell you.
01:01:49Let me take this, Natalie.
01:01:51Who is our first star baker?
01:01:52That's not going to work.
01:01:58Well done, bakers, and congratulations on your incredible gravity-defying cakes.
01:02:09Tonight, I have the best job in the shed, which is announcing our very first star baker.
01:02:14This person brought an incredible warmth and community spirit to the shed,
01:02:18and their cake turned our world upside down.
01:02:21This week's star baker is...
01:02:24..Beth.
01:02:25This means that I have the sad task of sharing who will be leaving us tonight.
01:02:40Even though it's only been a week, we are really going to miss this person.
01:02:44We've enjoyed their sweet bakes and their even sweeter dance moves.
01:02:49We are sorry to say goodbye to our new friend, Gregson.
01:03:02I have had the best time.
01:03:04The stuff that I've learned in this shed, it's priceless.
01:03:08I might be the first scorn, but they're always going to remember my pineapple debts.
01:03:12We won't forget that in prime role.
01:03:15Gregson has such a wonderful personality.
01:03:18And I think that's what we're going to miss about him.
01:03:22Of course, that means we do need to celebrate this week's star baker.
01:03:26Well done, Beth. Well done.
01:03:28Beth is such a talented baker.
01:03:31But not only that, she's a wonderful person to have in the shed.
01:03:35I was not expecting this on my first week.
01:03:38I didn't even expect that I had the skills to be here.
01:03:42And it's just crazy.
01:03:48That's been playing for a world today, so I'm leaving theuli.
01:03:58This week won't be the because
01:04:03I have faith in people.
01:04:04But I think I want to resent the fact that I have to be here.
01:04:07I can't wait till my first word here, so I know.
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