- 19 giờ trước
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00:10:01My decorative design is blue roses.
00:10:04I remember hearing blue roses means achieving the impossible.
00:10:07Hailing from South Yorkshire, yoga-loving Hassan is an analytical scientist
00:10:12and likes nothing more than to let loose after a hard day in the lab.
00:10:16Oh my God.
00:10:17His decadent bake will see him roll chocolate sponge around thick caramel
00:10:21on a milk chocolate and coffee ganache.
00:10:23Hello.
00:10:24Hello.
00:10:24How far do you think you could go in this competition?
00:10:26You could get through today, right?
00:10:29Maybe tomorrow.
00:10:29Who do you think is good in here?
00:10:32Everyone, actually.
00:10:32Everyone's good.
00:10:33What, even him?
00:10:34Yeah.
00:10:34What about her?
00:10:35No way.
00:10:36No, she's really good.
00:10:36She's good as well.
00:10:37What about Prue?
00:10:38Prue's got Michelin star.
00:10:39I've never seen a Michelin star.
00:10:41Is it to do with a Michelin man?
00:10:43Yeah, because it was...
00:10:43That guy made of tyres.
00:10:45I think they just get someone to dress up as him and hand it out.
00:10:49Paul.
00:10:49Paul's the right shape.
00:10:50Oh, Paul, Paul.
00:10:51Paul's the Michelin man.
00:10:52That was the best kept secret and you've just ruined it.
00:10:56While the bakers put the finishing touches to their inlay designs,
00:10:59We're putting the sky on.
00:11:00Does this whisk you back to the Amalfi Coast?
00:11:03Then freeze them to firm them up before baking.
00:11:06Oh, OK.
00:11:07Boosh.
00:11:08Right, in there.
00:11:09Attention turns to sponge.
00:11:11Nice and soft.
00:11:12Its fluffy cloud-like crumb relies on whisking air into eggs and sugar.
00:11:17It's perfect.
00:11:18Right, here we go.
00:11:18Before folding in flour, taking care not to beat out all the important bubbles.
00:11:23Nice and gently.
00:11:24It's a bit green, isn't it?
00:11:26Because everyone loves brightly coloured green foods.
00:11:29Creative entrepreneur Tom and his partner George live in London.
00:11:33How much cream?
00:11:34Growing up, Tom learned to bake at the knee of his Danish grandmother, Tony.
00:11:37Put a lot of butter on.
00:11:39This is my kind of baking.
00:11:40Tom's Swiss roll will contain a swirl of blueberry compote and mascarpone cream,
00:11:44while his bright green sponge will be adorned in his family tartan.
00:11:47I don't want to put any pressure on Tom, but I am 16% Scottish, so...
00:11:5216%?
00:11:52I think that actually might be more than me.
00:11:54It's a foot.
00:11:58Sponge is gone.
00:11:59OK, I'm going to get my pattern out of the freezer.
00:12:01With their inlays frozen solid...
00:12:03Sponge is going in.
00:12:04The bakers must spread their batter carefully over the top.
00:12:07Like that!
00:12:09I haven't participated in the flour.
00:12:11Panic.
00:12:13I've never forgotten the flour before.
00:12:15I'll do what I can, without scraping the design off.
00:12:19And Leighton's not the only one struggling with his sponge.
00:12:22I'm not completely happy.
00:12:24It was a little bit lumpy,
00:12:25so I've had to knock a bit more air out of it than I would like to.
00:12:29A fitness fanatic with a blue belt in Brazilian jiu-jitsu,
00:12:32Toby works for a health and fitness start-up
00:12:34and lives in Warwickshire with his girlfriend Sid
00:12:36and their border collie lab, Bexley.
00:12:39Inspired by his mum's rhubarb crumble and custard,
00:12:42he'll fill his Swiss roll with rhubarb jam
00:12:44and elderflower-infused creme diplomat.
00:12:47If someone came in here now and attacked us,
00:12:50could you save my life?
00:12:52Maybe.
00:12:52Like, if Noel came and attacked you,
00:12:54could you, like, take him out?
00:12:56I'd feel confident if it was Noel.
00:12:58You could take Noel out, no problem.
00:12:59You mean take me out to dinner?
00:13:00With a few jiu-jitsu moves.
00:13:01What would we do?
00:13:02You can't kill someone who's already dead.
00:13:05Jessica, good morning.
00:13:06Hello, Jessica.
00:13:07Hi, Jessica.
00:13:08Hi.
00:13:08Oh, wow.
00:13:09That's so good.
00:13:10That is exquisite.
00:13:11I drew my own hand.
00:13:13It's representing my sister.
00:13:15She's my favourite person.
00:13:17Jessica and sister Lucy grew up baking together.
00:13:20Who am I going to put in all the elbow work?
00:13:22Jessica lives in London.
00:13:23A service designer by day,
00:13:25she's a drag king by night.
00:13:27Performing as her alter ego, Oliver Close-Off.
00:13:30She'll fill her coconut sponge
00:13:32with a swirl of zingy grapefruit curd
00:13:34and a white chocolate and black pepper ganache.
00:13:36Oh, yes, please.
00:13:38That sounds amazing.
00:13:38Doesn't that sound good?
00:13:39You've ticked all the boxes for flavours and design.
00:13:42Now it's all down to the bake.
00:13:43Don't.
00:13:48Oi, man, what are you doing?
00:13:50Banging the bubbles out.
00:13:51Banging the bubbles out.
00:13:53It's obvious, Paul.
00:13:53Banging the bubbles out.
00:13:56Bakers, you are halfway through.
00:13:58You've got one hour left.
00:13:59Good Lord.
00:14:01Which is exactly how long I lasted on a juice retreat.
00:14:05In the oven we go.
00:14:07Time is on.
00:14:0812 minutes.
00:14:09We're in.
00:14:10We're stressed.
00:14:11As the first of the Swiss roll sponges begin baking...
00:14:14Rawr!
00:14:15Leighton's playing catch-up.
00:14:16I added the flour.
00:14:18Hopefully I haven't knocked out too much air.
00:14:21Purely nerves of the tent.
00:14:23And those nerves are about to go up a notch.
00:14:27Jam's on.
00:14:27Next, I'm going to do my creme pat.
00:14:29There's still fillings to do.
00:14:31There's a lot of stuff happening.
00:14:33So I've got my cherry jam, my coconut digesters, and then I still have to make my marshmallow
00:14:37cream.
00:14:37Not only must they be full of flavour...
00:14:38Oh!
00:14:39The lemon curd is so anxious.
00:14:41But work in perfect harmony.
00:14:43I'm just cracking pepper down for the white chocolate whipped ganache.
00:14:47The warmth really complements the grapefruit curd.
00:14:50The lemon curd is mango, passion fruit, and jam.
00:14:55We can smell it.
00:14:56Wow!
00:14:57That smells amazing!
00:14:58Thank you!
00:14:59So you guys look like it.
00:15:02Born and raised in Ukraine, Natalia left four years ago before war broke out, followed
00:15:07shortly after by her parents.
00:15:09They now live in Yorkshire, where along with Natalia's husband Harry and their three-year-old
00:15:13daughter Francesca, they remember home with a traditional Ukrainian family feast.
00:15:17That's not Ukrainian, that's a Yorkshire pudding.
00:15:19Her vibrant inlays inspired by the wildflowers of her homeland, while the tropical flavours
00:15:25are Harry's favourite.
00:15:26Is your husband glad you're on this?
00:15:28Yeah, he is so proud of me.
00:15:31Can he bake as well?
00:15:32No.
00:15:33What is he good at?
00:15:34I don't know.
00:15:35He is...
00:15:36I don't know.
00:15:37What's he good at?
00:15:38I don't know why I married him.
00:15:39I'm sorry.
00:15:40He's watching.
00:15:41You can't say that.
00:15:42I'm sorry, my love.
00:15:45This is lemon curd.
00:15:47My great-aunt would always make this amazing lemon roulade, so this is my take on her lemon
00:15:53sister role.
00:15:54Although she now lives in London, it's Scotland medical student Jasmine calls home, and is
00:15:59happiest beating a path beside her local loch.
00:16:02A racy.
00:16:04As well as lemon curd, she'll add lemon zest to both her sponge and mascarpone cream.
00:16:10But her fresh flavours face stiff competition.
00:16:12There's a lot of people using lemons here.
00:16:14I'm just making my lemon curd.
00:16:16Ooh, I'm steaming up.
00:16:18Leslie lives in Kent and has worked as a hairdresser for the last 45 years, serving
00:16:22up curls and cake to her loyal customers.
00:16:24But granddaughter Mabel's her biggest fan.
00:16:27Biggie's a big one.
00:16:29Leslie's lemon and blueberry Swiss roll features a white daisy inlay design, Mabel's favourite
00:16:34flower.
00:16:35She's my heartbeat.
00:16:36She really is.
00:16:37I can't wait to teach her baking.
00:16:39I want her to be able to do a curly blow-dry and bake a batch of cookies by the time she's
00:16:44five.
00:16:45A bake-off first.
00:16:46This year's batch of bakers includes one more cake-making coiffure.
00:16:49There are two hairdressers in this temple.
00:16:51Yeah?
00:16:52Oh, we're sorting, aren't we?
00:16:53We're going to get our hair done.
00:16:54Curly blues.
00:16:55All right.
00:16:58Nadia lives in Liverpool with her partner Daniel and her two daughters.
00:17:01Nadia, we're making fresh pioche.
00:17:03Inspired by Italian father Francesco, a chef, she's passing on the love of food to Maria
00:17:08and Rosabella.
00:17:09Put a bit of muscle into her.
00:17:11Nadia's Swiss roll is full of cherry and almond flavour with a generous glug of cherry
00:17:15liqueur in her jam and almond essence in her sponge.
00:17:18I can really smell all that almonds.
00:17:21I'm actually going to bring it out now.
00:17:23Because her Swiss roll sponge is so thin, the time between under and over baked is a matter
00:17:28of moments.
00:17:29It can go one way or the other very, very quickly.
00:17:32Get it out too soon.
00:17:34Yeah.
00:17:35And they could be serving a claggy cake.
00:17:37One more minute.
00:17:38But a minute over.
00:17:39It's not quite there.
00:17:40And their sponge could crack when rolled.
00:17:42I'm happy.
00:17:44But perfectly baked sponge won't matter.
00:17:47Oh, sorry.
00:17:48If their inlay designs haven't survived.
00:17:50Honestly, this part is totally terrifying.
00:17:55Peel off.
00:17:56Come on.
00:17:58Oh, it's getting tight.
00:17:59Those are my lemons.
00:18:00Superb.
00:18:01Oh, thank God.
00:18:02That's beautiful.
00:18:03Well done.
00:18:04That is epic.
00:18:06Now I just need to get it rolls.
00:18:08I'm going to roll it to get the swirl into it while it's a little bit warm.
00:18:12I'm going to put that in the fridge.
00:18:13While the sponge is cool.
00:18:14Carry on the lemon curd.
00:18:15There's a scramble to finish fillings.
00:18:16This is my ganache.
00:18:17And then I can work on my caramel.
00:18:18And start decorations.
00:18:19Do my chocolate.
00:18:20The marshmallow cream.
00:18:21The marshmallow cream.
00:18:22It's going to be right up to the wire.
00:18:23It's crucial every curd, jam and ganache is cool before the bakers begin assembly.
00:18:37Quick, quick, quick.
00:18:38If either their sponge or fillings are still warm, they risk serving Paul and Prue a Swiss roll without its signature swell.
00:18:48I mean, how stressful can making a cake be?
00:18:50What do I do?
00:18:51Toby's about to find out.
00:18:54I need to make my creme pat again.
00:18:56It's a little bit lumpy.
00:18:58And so is Hassan.
00:19:00My caramel seems up quite bad.
00:19:02I'll have to do it again.
00:19:05Not ideal.
00:19:07Bakers, you have 15 minutes left.
00:19:11Oh, no.
00:19:12It's exciting, isn't it?
00:19:13I take two on the creme pat.
00:19:15I knew the pressure in here would be real.
00:19:17And it's real.
00:19:20As Toby and Hassan race to finish their fillings.
00:19:23This caramel looks much better.
00:19:25I just need it to cool down, get it chilling for as long as possible.
00:19:28It takes a while.
00:19:30The rest of the bakers are starting to assemble.
00:19:33Oh, no.
00:19:35We've got a slight crack.
00:19:37Oh, dear.
00:19:38I don't think I baked it for long enough.
00:19:41Oh.
00:19:42Jam going in, baby.
00:19:43Perfect texture.
00:19:45Does this look like jam to you?
00:19:46Crunchy jam.
00:19:48Whipped ganache.
00:19:49Mecha.
00:19:50Queen.
00:19:51What else?
00:19:52Lots of cherries.
00:19:53Hobbits.
00:19:54Wood.
00:19:55Bakers, you have five minutes left.
00:19:58Oh, my God.
00:19:59All right?
00:20:00To the wire.
00:20:01Creme pat's still hot, but we are where we are.
00:20:03Hassan's feeling the heat, too.
00:20:06My caramel's still a little bit too warm.
00:20:08It's risky business.
00:20:10Right, I'm starting to roll.
00:20:12Like a sushi maker.
00:20:14You know of your times.
00:20:19Oh, God.
00:20:21Oh, no.
00:20:22It's split.
00:20:24Oh.
00:20:26It's not the prettiest.
00:20:28I'm very happy with that.
00:20:29It looks like a Swiss roll.
00:20:30While the rest of the bakers begin decorating.
00:20:34Toby and Hassan.
00:20:36I'm just gonna put my fillings in.
00:20:38Are out of cooling time.
00:20:40The caramel's still quite soft.
00:20:42I mean, it looks good, but it's gonna be a horrible mess.
00:20:44Bakers.
00:20:45This is your one-minute call.
00:20:49I'm gonna roll it up.
00:20:51Ah, this is gonna go everywhere.
00:20:53I'm gonna pipe fat cream daisies.
00:20:55So, this is chocolate 20 comb.
00:20:57I made green and flowers.
00:21:00Beautiful.
00:21:02It's a Swiss roll.
00:21:03It's got no cracks.
00:21:05It's got no stability.
00:21:07Flaked almonds.
00:21:09Hide and malta shoes.
00:21:10Sobsins.
00:21:12Done.
00:21:14I've had a mare.
00:21:16I've had a right mare.
00:21:18Bakers, your time is up.
00:21:24Please step away from your Swiss rolls.
00:21:28That's your first bite done.
00:21:30Woo!
00:21:31Yes!
00:21:32Oh, my God.
00:21:34Look at that.
00:21:35I'm in shock.
00:21:36That's crazy.
00:21:38I'm proper...
00:21:39I proper mucked it.
00:21:40Yeah.
00:21:41Ain't no swirl there.
00:21:47For the very first time,
00:21:48the bakers will now face the judgement of Paul and Prue.
00:21:52Hi, Tom.
00:21:53How are you doing?
00:21:57I think you've done an amazing job.
00:21:59It's the right shape.
00:22:00It's amazingly dramatic to look at.
00:22:02Fascinating, Chloe.
00:22:04Tartan is really neatly done.
00:22:06Let's have a look at this.
00:22:08It's got a good swirl.
00:22:14I think it's delicious.
00:22:15Very light.
00:22:16The sponge is light.
00:22:17The filling is light.
00:22:18It's unique.
00:22:19I've never seen anything quite like that before.
00:22:20Lovely.
00:22:21Well done.
00:22:22Thank you so much.
00:22:23It's nice.
00:22:24That's nice.
00:22:28It does look good.
00:22:29I like the colour.
00:22:30I love the pizza on the side.
00:22:31It's holy lemons.
00:22:34Right.
00:22:35I'll give you a big slice of Prue.
00:22:36It's a good swirl.
00:22:39Very good lemon.
00:22:40Thank you.
00:22:41Flavour-wise, it's nice and tart.
00:22:42But I think you've just gone over on the bacon.
00:22:49Happy with it?
00:22:50No.
00:22:53Not really much of a swirl.
00:22:54I think I had a little bit too much filling in there.
00:22:58Flavour's beautiful.
00:22:59Is it?
00:23:00Nice balance between the lemon curd and blueberry.
00:23:02And the sponge is baked beautifully well.
00:23:04Your issue is the swirl itself.
00:23:10Love the decoration.
00:23:11But you've covered two-thirds of it up.
00:23:13Can you lift it off?
00:23:14You see, I think that's much more impressive.
00:23:16OK.
00:23:23I love that.
00:23:24Beautiful flavour.
00:23:25He's done a great job.
00:23:26I think the design's great.
00:23:27The sponge's been well-baked and a great balance of flavours.
00:23:29Well done.
00:23:30Cheers.
00:23:31Thank you very much.
00:23:32How dare they strip your cake down?
00:23:34They took its pants off.
00:23:40I think you've had issues.
00:23:41Yeah.
00:23:42That's covering up a multitude of sins.
00:23:44I took it all three minutes earlier.
00:23:45That's what my problem was.
00:23:46And then it broke.
00:23:47Let's see what it tastes like.
00:23:50Did you put almond essence in there?
00:23:51A little bit of...
00:23:52I think there's a bit too much.
00:23:53The almond extract, I agree, it's a little bit heavier,
00:23:55but the cherries needed more of a punch to balance out the almond.
00:23:58They're a little bit too sweet.
00:23:59OK.
00:24:00I like the decoration.
00:24:04It proves the Swiss roll, it'd be that one.
00:24:07I think it's delicious.
00:24:10I just think there's too much filling.
00:24:12Too much of the matcha cream and not enough curd.
00:24:15The overall texture is very good, but the balance of it is not quite right.
00:24:18Your sponge has gone very much oval rather than round.
00:24:21Yeah.
00:24:22I think I knocked too much air out of it.
00:24:23Yeah.
00:24:24OK.
00:24:25Let's have a quick look at this.
00:24:26Was this warm when you put it all in?
00:24:27It was to the wire, yeah.
00:24:28So you can see it's all disappeared.
00:24:29Tastes like rhubarb and clustered.
00:24:30I love it.
00:24:31Good.
00:24:32I think the flavour's lovely.
00:24:33I think the texture's wrong.
00:24:34It's a bit chewy.
00:24:35Yeah.
00:24:36Yeah.
00:24:37It's a bit chewy.
00:24:38Yeah.
00:24:39It's really artistic and interesting, but it doesn't show up as much as I'd hoped it
00:24:52would.
00:24:53I actually really like the flavour, but the curd has not been done well.
00:24:58It needs to be much thicker.
00:24:59The flavour's great.
00:25:00It's the texture.
00:25:01Yeah.
00:25:04What I think is so lovely is it absolutely looks as if it's embroidered.
00:25:08Thank you so much.
00:25:09It's beautiful.
00:25:10I love that.
00:25:15It's delicious to eat.
00:25:16Yeah.
00:25:17However, you've overbaked a sponge.
00:25:19OK.
00:25:20But flavour-wise, stunning.
00:25:21Thank you.
00:25:22OK.
00:25:23Thank you so much.
00:25:24Well done.
00:25:31I love your design.
00:25:32Those colours are just wonderful.
00:25:34It's a bit tough, isn't it?
00:25:38Oh, there you go.
00:25:40I think that's because my cold butter this morning.
00:25:43It is the butter.
00:25:44It's almost created a skin.
00:25:50The sponge itself I find a little bit claggy.
00:25:52I think it could come down to your folding.
00:25:54Folding the flour in.
00:25:55Yeah.
00:25:56The flavours, though, are very good.
00:25:57So, Hasan.
00:25:58Not your best morning.
00:25:59No.
00:26:00Yeah, quite disappointed myself.
00:26:01It looks like a roulade rather than a Swiss roll.
00:26:02Yeah.
00:26:03Wow.
00:26:04If I had a ball of ice cream next to this in a bowl, I would be totally happy.
00:26:05Yeah, absolutely.
00:26:06Flavour-wise, stunning.
00:26:07Absolutely delicious, but it looks like it's been dropped out of a tree.
00:26:09Okay, cheers.
00:26:10It did say stunning and delicious.
00:26:11Yeah, but looked like it fell out of a tree.
00:26:12That is one mighty impressive-looking Swiss roll.
00:26:13Thank you.
00:26:14It's a shame it's sat down on itself.
00:26:15It's a wee bit of an oval, yeah.
00:26:16But that design is...
00:26:17It's extremely impressive.
00:26:18It's amazing.
00:26:19It's amazing.
00:26:44It's amazing.
00:26:45And the flavours are stunning.
00:26:50I was nervous that the marshmallow and the jam would make it all too sweet, but it's
00:26:55delicious.
00:26:56You left the condensed milk out, I'm glad to see.
00:26:57I did.
00:26:58It's such a student thing.
00:26:59I'm 29, I'm not a student anymore.
00:27:02You look 15.
00:27:04Thank you.
00:27:07I thought I was taking a bit of a risk.
00:27:09I couldn't have possibly imagined that it would turn out as good as it did.
00:27:12First one in the bag, no major mess-ups, but definitely not getting ahead of myself and
00:27:17like thinking, oh, it went great, because I practiced that one a lot.
00:27:20They'll craft the design and flavours.
00:27:25I'm so happy.
00:27:27It was a little bit firm.
00:27:29It's the first time that has happened.
00:27:31It's the curse of the tent.
00:27:32Being like a proof that it's not my best day.
00:27:34I'm lagging behind, so praying that the technical is something that I have made before.
00:27:39Just get on with it.
00:27:40That's what my husband said.
00:27:42Just get on with it.
00:27:43Each week, the bakers face a mystery second challenge shrouded beneath Gingham.
00:27:51Hello, bakers.
00:27:52Welcome back to the tent.
00:27:53It's time for your technical challenge set for you by Captain Cake Man himself, Paul Hollywood.
00:27:58Paul, have you got any words of wisdom for our beautiful bakers?
00:28:02First of all, don't panic.
00:28:03Use your baking intuition.
00:28:05It is going to be difficult, but it's not impossible.
00:28:08Comforting, but it's not impossible.
00:28:10Almost impossible, but not impossible.
00:28:12So, as always, this challenge is judge blind.
00:28:15So, Paul, Prue, you may now leave the tent.
00:28:18Thank you so much.
00:28:19You know what they're going to do?
00:28:20What?
00:28:21Thumb wars.
00:28:22Smart money's on Prue.
00:28:23She's got big thumbs.
00:28:24They're like turkey drumsticks.
00:28:26The judges would like you to bake nine perfectly decorated fondant fancies.
00:28:33The judges are looking for light sponge, well-set jam, smooth buttercream and precise fondant decoration.
00:28:40You have two hours and 15 minutes.
00:28:43Sounds easy, right?
00:28:44Does sound easy, but there's a little twist-a-rooney.
00:28:47You'll need to figure out the flavours and the recipe all by yourselves, using only some of the ingredients in front of you.
00:28:55There's a perfect example of a fondant fancy underneath your gingham cloth.
00:29:00You have five minutes.
00:29:01Get your detective hats on, because your five minutes start now.
00:29:08Oh.
00:29:09I've never made one of these before.
00:29:10First time for everything.
00:29:12Jasmine did say, literally as we went to the loo earlier, she was like,
00:29:15There's one thing that I really, really hope it's not. A fondant fancy.
00:29:18Just trying to work out the flavours.
00:29:21I think it's cherry.
00:29:23You want to go for cherry, but it really tastes like raspberry.
00:29:26There's definitely almond notes to it.
00:29:28I'm not sure.
00:29:29I'm just going to eat the whole thing and hope for the best.
00:29:32So, Paul, fondant fancies.
00:29:34This is going to be challenging for our bakers.
00:29:36We've obviously taken the recipe away, but left them with all the ingredients.
00:29:39And a few more on top of that.
00:29:41But essentially, what is in this is raspberry and almond.
00:29:44When I say almond, I don't mean ground almonds.
00:29:46I mean almond extract, which is where the flavour is going to come from.
00:29:49But we've given them ground almonds as well.
00:29:51We've given them everything.
00:29:52We've given them a perfect example, so they should understand what type of sponge it is.
00:29:56Once they have the sponge ready, then we've got to prepare the buttercream.
00:29:59Again, it has almond extract in there.
00:30:01Also, it's got the jam, raspberry jam and raspberry flavouring in the fondant's icing.
00:30:06That is delicious.
00:30:07It is.
00:30:08Their first time in the tent, and we've given them a really difficult technique.
00:30:12Who's that?
00:30:13Great, isn't it?
00:30:17Bakers, your five minutes is up.
00:30:20You ready?
00:30:22On your marks.
00:30:23Get set.
00:30:24Taste and bake.
00:30:26Oh, my God!
00:30:28The bakers must now hand back their fondant fancies.
00:30:31I should have ate all of it.
00:30:32I don't know what I'm doing.
00:30:33And have just two and a quarter hours to complete the challenge.
00:30:36I'm just going to start.
00:30:37What the hell am I doing here?
00:30:39Lime my tin, make my sponge.
00:30:40When I was younger, I would make microwave cakes with my mum.
00:30:43Just equal parts of everything, and it's a foolproof sponge.
00:30:46Fingers crossed it is foolproof today.
00:30:48They've given us lots of ingredients, so I'm going to have to work out whether there's ground almonds in the sponge.
00:30:52I don't think there is.
00:30:54The flavouring pool sponge comes entirely from almond extract.
00:30:58Oh, that's potent.
00:30:59The additional ground almonds will produce a dense sponge, lacking in rice.
00:31:04I risked it, and I put the ground almond in the mixture.
00:31:07One tablespoon.
00:31:0930 grams of ground almonds.
00:31:11It's a bit girdled, but it'll be all right.
00:31:13Tuck it all in. Why not?
00:31:15Let's see.
00:31:16You're going fast. Watch yourself.
00:31:18Oh, no.
00:31:19Go faster, go faster.
00:31:20Come on.
00:31:21Woo!
00:31:22You ride by the seat of your pants, don't you?
00:31:24I haven't got a clue what I'm doing today.
00:31:25You're a jazz baker.
00:31:27I'm happy with the consistency.
00:31:29Oh, this is very dry.
00:31:30This is like bread dough.
00:31:32I'm trying to get my sponge in as soon as possible to give it time to cool.
00:31:35Seems like kick.
00:31:36We're going in.
00:31:37Hope it will be good.
00:31:39Sleep tight.
00:31:40Set the timer.
00:31:41I think 15 minutes.
00:31:43180.
00:31:44Regular baking temperature.
00:31:46170.
00:31:47Until I think it's right.
00:31:48I'm going to go for 15 minutes, and then I'm going to check.
00:31:51Now I'm going to make the jam.
00:31:52They've given us the options.
00:31:53Cherry, raspberry, or strawberry jam.
00:31:56I've got a feeling it was raspberry.
00:31:58I think it's raspberries.
00:31:59I have no idea.
00:32:00So I've just chucked them in.
00:32:01Jessica, how you doing?
00:32:02I think I'm okay.
00:32:03My sponge is in.
00:32:04You think?
00:32:05Do you think your drag king would be coping better with what's going on?
00:32:09All of the clothes off.
00:32:11Has way more confidence than I do.
00:32:14Really?
00:32:15Yeah.
00:32:16How would you be dealing with this thing?
00:32:17Come on.
00:32:18There's a lot of swagger.
00:32:19Really?
00:32:20There's a lot of hole in the crutch area.
00:32:21Really?
00:32:22Yeah, it's a bit explicit.
00:32:23Saving me jam.
00:32:24Looks great.
00:32:25And it's smooth.
00:32:26So that's a small win.
00:32:27So I'll check my sponge.
00:32:28It's a little sticky.
00:32:29Needs a bit more.
00:32:30The sponge not rising in the centre.
00:32:32I've also brought it down to 170, because we're getting quite a lot of browning.
00:32:37Bakers, you are halfway through.
00:32:39How much?
00:32:40Next, I'm going to make my buttercream.
00:32:43Like the sponge, Paul's buttercream is flavoured with just a hint of almond extract.
00:32:48That's good.
00:32:49Okay.
00:32:50Love that.
00:32:51So I put in a wee taste of honey.
00:32:52I think that might have been the flavour, but I have no idea.
00:32:54My cake will be too well.
00:32:55It's close.
00:32:56It's coming out.
00:32:57Still liquid.
00:32:58Interesting.
00:32:59Seems good.
00:33:00It's risen really nicely in the middle.
00:33:03Yeah, we're seeing about half of what it's meant to be.
00:33:06I'm concerned about the middle here.
00:33:08It's a wee bit soft.
00:33:09Ian, we can't have no nerves in the tent.
00:33:11What are we going to do?
00:33:12I mean...
00:33:13We could meditate.
00:33:14I would love a wee meditation.
00:33:15Close your eyes.
00:33:16And take yourself to a beach.
00:33:17Okay.
00:33:18Locking out all the noise around you.
00:33:19Hum.
00:33:20The waves are crashing.
00:33:22They're taking me out to sea.
00:33:24Don't speak.
00:33:25Just hum.
00:33:26I'm just up in the tent because I kind of need it till I be cooked now.
00:33:29How long have we got?
00:33:30Bakers, you have half an hour left.
00:33:32How do you know?
00:33:33You've got no watch.
00:33:35The whole thing's a lie.
00:33:38Oh, no.
00:33:39My cake has collapsed in the middle.
00:33:41We've had a mare.
00:33:42Hopefully, though.
00:33:43And they just don't eat the central one.
00:33:44I'll just hide it.
00:33:45I'm starting my fondant icing.
00:33:47I'm going to make it the way I normally make it at home.
00:33:49Just going to do the sugar with some water.
00:33:51No idea.
00:33:52What else?
00:33:53Paul's fondant icing contains raspberry extract.
00:33:56Do you know what?
00:33:57I'm going to add a little bit of cherry.
00:33:59I think it's rose water.
00:34:00That was a lot of cherry.
00:34:02And should be coloured a deep pink.
00:34:04Going kind of heavy.
00:34:05I've added too much water.
00:34:07It's like a pastel-y pink.
00:34:08That looks good.
00:34:09Did you just put your finger on my sponge?
00:34:11No!
00:34:12You almost put your finger on my sponge.
00:34:13Almost!
00:34:14My hands are clean.
00:34:15It almost looks like a flapjack.
00:34:17Trim the edges, then measure it, and then nine equal bits.
00:34:20Very exact.
00:34:21My degree was maths.
00:34:23I still can't add up.
00:34:24It looks a little bit on the brown side.
00:34:26That looks like the back of Paul's hand.
00:34:28When he's judging, just imagine him getting his, like, tan put on
00:34:31with a fireman's hose.
00:34:32No, because I'll just laugh.
00:34:33No, because I am actually going to do that.
00:34:34And his skimpy briefs.
00:34:35With his goggles on.
00:34:36No, because I won't be able to keep a straight face.
00:34:37And me like that.
00:34:38I'm going to have to tell him what you said.
00:34:40I can't serve that.
00:34:41This is raw.
00:34:42So, uh, no one's getting that one.
00:34:44We're doing eight fondant quantities.
00:34:45Now we're going to fill these all with jam.
00:34:47Jamie in a hole.
00:34:48I'm frankencaking them to make them roughly about the same height
00:34:51to compensate for my shoddy cutting.
00:34:53I am going to put the lids back on.
00:34:55I'd rather overfill that one.
00:34:57We'll hide that in the middle.
00:34:58Bakers, you have ten minutes.
00:35:01I'm just adding my buttercream on top.
00:35:04Nine little blobs.
00:35:05My buttercream is slightly too soft.
00:35:07I'm hoping that the icing covers a multitude of sins.
00:35:09Maybe it will.
00:35:10Maybe it won't.
00:35:11I'm scared.
00:35:12Here it goes.
00:35:13Over the top.
00:35:14Oh, but they're really taking a lot of icing.
00:35:17Should've crumb-coated with buttercream.
00:35:19Didn't think.
00:35:20They're like little fairy cakes, aren't they?
00:35:22They look disgusting.
00:35:24Messy.
00:35:25I'm so sorry.
00:35:27This is a hot pink mess.
00:35:30Bakers, you have one minute left.
00:35:33I really love taking it right to the wire.
00:35:35Oh, my God.
00:35:36These are hideous.
00:35:37Kind of blended together.
00:35:39I don't think they look that bad.
00:35:41The final fancy.
00:35:43Do not drop them.
00:35:45Oh, what should I do?
00:35:47I'm going to put the worst one at the back.
00:35:49Bakers, your time is up.
00:35:52Well done.
00:35:54I love them.
00:35:55In fact, I might bake another nine tonight.
00:35:59Please bring up your fondant fancies and place them behind your photos.
00:36:03Oh, my God.
00:36:04Mine is stuck with icing to the table.
00:36:06Oh, my gosh.
00:36:07Totally well done.
00:36:09They look so good.
00:36:11Wow.
00:36:12What a fancy table.
00:36:17It's judgment time for the baker's first technical challenge.
00:36:21OK, so what we're looking for are nine beautifully formed fondant fancies.
00:36:26Almond buttercream with an almond sponge with a raspberry fondant on the outside.
00:36:30Raspberry jam in the middle as well.
00:36:32You had a lot of red herrings, ground almonds.
00:36:35Definitely not inside because you'll not get the height.
00:36:38But we'll test them and see what they're going to taste like.
00:36:41These are pretty small proof.
00:36:42I'm guessing ground almonds.
00:36:44Yes.
00:36:45Be interesting to see what's inside.
00:36:46They've managed to get some jam in there.
00:36:49I don't think that's bad.
00:36:50It's just very small.
00:36:51OK.
00:36:52Beautifully high.
00:36:53The height on these are good.
00:36:54I can't believe we're going to have 12 of these.
00:36:55I do think there's ground almonds in there.
00:37:00But the colour's not bad.
00:37:01Now these are...
00:37:02Pretty messy.
00:37:03But they're all messy so there is consistency.
00:37:07But the colour's the right tone.
00:37:10It is quite dense sponge.
00:37:11Moving on to our pink fancies.
00:37:13That's not the colour we wanted.
00:37:14They're quite neat.
00:37:16There's a very strange flavour in there.
00:37:18Is it a rose?
00:37:19What the?
00:37:21That's way off base.
00:37:23OK.
00:37:24I quite like the colour of these.
00:37:25The height is very good.
00:37:26The decoration is very neat.
00:37:27They're all the same.
00:37:30There's ground almonds in there.
00:37:31It's quite nice cake.
00:37:32Moving on.
00:37:33This is abstract decoration.
00:37:35The colour's good.
00:37:37Ground almonds again.
00:37:38I think it's raspberry jam.
00:37:40Someone cut the finger.
00:37:41I mean, that is way, way too dark.
00:37:43Yeah.
00:37:44Wow, that's tough.
00:37:45Yeah, it is very over baked.
00:37:46Absolutely solid.
00:37:47Like cardboard.
00:37:48It's got ground almonds in there.
00:37:49And it's got too much icing on it.
00:37:51Right.
00:37:52The colour looks quite nice.
00:37:53Very shallow.
00:37:54Very small.
00:37:55And they should have risen more than that.
00:37:56I imagine that's because there are ground almonds in there.
00:37:59It's a nice almond flavour.
00:38:00There is a tartness to that coming from the jam.
00:38:02It's good.
00:38:03These are minute.
00:38:04This is too pink and clumsy.
00:38:07The flavours aren't too bad.
00:38:08With the ground almonds in there, it's really...
00:38:09It doesn't look great either.
00:38:10It's really pushed it down.
00:38:11These are quite high.
00:38:12The colour's not bad.
00:38:13They're more or less the same.
00:38:14Just look a bit clumsy.
00:38:15Yeah.
00:38:16I mean, it's the piping.
00:38:20Cherry.
00:38:21Might be in fondant.
00:38:22Moving on to this.
00:38:23There's much too much icing.
00:38:24Yes.
00:38:25No, the sponge is not good.
00:38:26Very dry.
00:38:27I like the flavour.
00:38:28I don't mind it.
00:38:29What?
00:38:31This is the mama one and this is the baba one.
00:38:34What's going on?
00:38:35Hang on.
00:38:36One, two, three, four, five, six, seven...
00:38:37Where's the other one?
00:38:38Got a confession.
00:38:42Got no almond in the bus cream?
00:38:43The honey.
00:38:44Could be a sweetener, yeah.
00:38:45OK.
00:38:46Prue and Paul will now rank the bakers from worst to first.
00:38:50In 12th place, this one here.
00:38:52Tom.
00:38:53Over baked.
00:38:54They're too dark and I won't go on, but they're not very good.
00:38:57That's very nice.
00:38:58In 11th spot, we have Hoyman.
00:39:00Why did you decide to put a completely different flavour in there?
00:39:03I don't know.
00:39:04And in 10th, we have this one.
00:39:06Hassan.
00:39:07They're a bit pale, messy.
00:39:09Terrible.
00:39:11Jasmine is 9th, Ian's 8th, Nadia's 7th, Leighton's 6th, Lesley 5th and Aaron 4th.
00:39:19In third spot, we have this one.
00:39:22Natalia, these weren't bad.
00:39:23The actual colouring and the neatness was the thing that we liked.
00:39:26In second place, we have this one.
00:39:31Jessica.
00:39:32You look astonished.
00:39:33I am.
00:39:34They're pretty neat.
00:39:35They're nicely risen.
00:39:36They tasted good.
00:39:37Good job.
00:39:38Thanks.
00:39:39I'm going for one.
00:39:40No, no, no.
00:39:41Don't clap.
00:39:42You did have ground almonds, but you managed to get the overall look.
00:39:50The colour was right.
00:39:51The decoration was good.
00:39:52So, well done.
00:39:53I am so relieved.
00:39:54I feel like I had a little bit to prove after this morning.
00:39:59I'm absolutely buzzing.
00:40:00I'm almost vibrating.
00:40:02Guy's brutal, isn't it?
00:40:04That is the rollercoaster of Bake Off.
00:40:06Everything just went wrong from the off.
00:40:08I'm quite nervous, yeah.
00:40:09Not very good on the technical and not very good on the signature.
00:40:12So, it's not looking good.
00:40:19The bakers have just one more challenge before someone is named Star Baker.
00:40:23And someone must leave the tent.
00:40:25We're back.
00:40:26This is exciting.
00:40:27First cake corner.
00:40:28We've got a lovely set of bakers.
00:40:31And I love the fact that we set a really difficult technical.
00:40:34Toby did the best.
00:40:36Even you wasn't impressed with that.
00:40:37They gave a round of applause in and you went, no.
00:40:40No, no, no.
00:40:41Calm down.
00:40:42And when you look at how he did in the signature, it was pretty poor.
00:40:45But when you look at the other side of the coin, I thought Tom, for instance, did an amazing job with the tartan.
00:40:49But then last in the technical.
00:40:51Yeah, how did that happen?
00:40:52And Jessica.
00:40:53Jessica, again, she's a real talent.
00:40:54And she's really artistic.
00:40:55I agree.
00:40:56So, what about Natalia?
00:40:58Signature-wise, she did really well.
00:40:59And then she did well in the tent.
00:41:01I'm hoping that Hassan has a better day today.
00:41:03Oh, I love Hassan.
00:41:04He's a lovely guy, but he did have the most disastrous signature.
00:41:08And later...
00:41:09Yeah.
00:41:10He's in a bit of danger coming into the showstopper.
00:41:12So, today's really going to matter.
00:41:13I'm really excited.
00:41:14It's good to be back.
00:41:15I've missed you guys.
00:41:16What do you mean?
00:41:17We all live together.
00:41:18Oh, welcome back to the tent bakers for your showstopper challenge.
00:41:28Today, Paul and Prue would love you to make an exquisite landscape cake.
00:41:33No cheating.
00:41:34You can't pick a landscape that's already a cake.
00:41:37Eccles, Dundee, Pontefract.
00:41:40I mean, they're all lovely places, but this is Bake Off.
00:41:44We need you to think outside the box.
00:41:46You've got four hours to take us on a journey.
00:41:49On your marks.
00:41:50Get set.
00:41:51Bake.
00:41:55These poor bakers, for their very first showstopper challenge,
00:41:58are being asked to make a landscape cake.
00:42:01Scary.
00:42:04A little dance.
00:42:05Taste and texture is obviously critical in this.
00:42:08What's important is the choice of sponge?
00:42:10I always say I love a tender sponge,
00:42:12but the truth is that's not the right kind of sponge for building.
00:42:15It would just get squashed.
00:42:17You're thinking on multilevels with this.
00:42:19You're thinking design, the flavor combinations,
00:42:22and then structural integrity.
00:42:25It's quite a warm day today.
00:42:27If anything is the slightest bit warm,
00:42:29not only will the icing melt on it or the filling run,
00:42:32the cake itself will collapse.
00:42:34I want to see beautiful landscapes that taste great.
00:42:39Morning.
00:42:40Good morning.
00:42:41Good morning, Leigh.
00:42:42So, tell us all about your landscape.
00:42:43So, I'm doing my hometown of Swansea.
00:42:46The Mumbles.
00:42:47I'm taking you to the Mumbles.
00:42:48Oh, are you?
00:42:49So, I'm going to do the Mumbles lighthouse,
00:42:51Oystermouth Castle,
00:42:52the Brecon Beacons just behind with all the daffodils here.
00:42:55I'm getting really worried now because you're really building this up.
00:42:58Leighton's ode to the green green grass of home will be built from his favourite cake growing up.
00:43:04On a Sunday, my mother baked a Victoria sandwich.
00:43:08So, to take us back to my hometown, I'm going to do the Mumbles.
00:43:12And a Victoria sandwich.
00:43:13And a Victoria sandwich.
00:43:15While Leighton opts for an all-time classic.
00:43:18This is going to be my blackberry and pistachio cake.
00:43:20Jasmine's taking the road less travelled.
00:43:22Once I've got this in the oven, I'm going to make a cardamom cake.
00:43:24This cardamom has got a pretty strong flavour.
00:43:27You've got to be careful when you're doing it to end up tasting of, I don't know, soap.
00:43:30The unique flavours in Jasmine's three-tier landscape cake
00:43:33are a nod to her holiday's berry picking in the Scottish Highlands
00:43:36and her best friend's favourite ice cream.
00:43:39I like that colour.
00:43:40The pistachio is for Daisy.
00:43:41She's the one who got me on the show.
00:43:43She pretty much said, if you don't do it, I'm going to...
00:43:45I'm going to enter you.
00:43:46Yeah.
00:43:47Were you quite nervous of doing it?
00:43:48I just didn't really think I was...
00:43:50Good enough.
00:43:51Yeah.
00:43:52And now you're here and you've seen all the other bakers.
00:43:53And I'm like, I'm definitely not.
00:43:55Daisy!
00:43:56Daisy, what have you done?
00:43:57What do you do that for?
00:43:59While Paul and Prue will expect beautifully soft sponges.
00:44:03It's a bit more solid than I'd want it to be.
00:44:05It's crucial they're robust enough for the bakers to build their landscapes.
00:44:09This is chocolate stout cake.
00:44:11I'm using stout because it's my favourite drink
00:44:13and it really does add a lot to the complexity of the chocolate cake.
00:44:17But this cake is so moist.
00:44:20Stability is a fairly big concern of mine.
00:44:22Ian will carve his rich chocolate and stout sponge
00:44:25to build his local beauty spot, Downhill Beach.
00:44:28It's one of my favourite places in the world.
00:44:30Last summer I got sunburned for the first time on a beach in Ireland.
00:44:34So it holds a very special place in my heart.
00:44:38Ian's not the only baker risking a moist sponge.
00:44:41I'm using quite special apples.
00:44:43I lived with this wonderful lady called Betty.
00:44:46She was in her 90s.
00:44:47She had this apple tree.
00:44:48She knew I was applying for Bake Off and wanted to see me in it,
00:44:51but I never made it when she was alive.
00:44:53So I preserved some of her apples.
00:44:56Betty's apples will be added to a sticky toffee sauce
00:44:59and drizzled over Jessica's spice apple sponge
00:45:02to form Lake Bunyone in Uganda
00:45:04where she spent a very special birthday morning.
00:45:06I basically stayed in a hammock
00:45:08and then woke up to the most beautiful sunrise.
00:45:10I love the idea of the toffee apple.
00:45:12It's quite autumnal, actually.
00:45:13You get some really rich flavours.
00:45:15I'm looking forward to this.
00:45:16Good luck.
00:45:17For Betty, right?
00:45:18For Betty.
00:45:19So this is pumpkin puree.
00:45:21It smells horrible, but it tastes amazing.
00:45:23Hasan's also hoping to wow with winter-warming flavours.
00:45:26There's pumpkin spice mix, cinnamon, nutmeg, ginger,
00:45:29cloves and a little bit of allspice.
00:45:31Hasan's spiced pumpkin sponge will form the base
00:45:34of the bamboo forest he visited in Japan,
00:45:36a landscape he's hoping will put him back on the path to success.
00:45:40Have you practised it?
00:45:41Yes.
00:45:42Ish.
00:45:44You struggled a little bit yesterday.
00:45:46This one has to be spot on.
00:45:48Going in.
00:45:50The sheer scale of today's showstopper challenge...
00:45:52I'm making six tiers.
00:45:54..means managing their ovens...
00:45:55All right!
00:45:56..will test the bakers to their limit.
00:46:01Start.
00:46:03..as the first sponges hit the heat...
00:46:05It's done!
00:46:06..there's no time to rest.
00:46:08Now I need to start on the second batch.
00:46:10..with more cake to make and fillings to begin.
00:46:13Welsh jam.
00:46:14It's made with love.
00:46:15Extra.
00:46:16Coffee liqueur.
00:46:17Make them drunk.
00:46:19Poiman's boozy buttercream will fill layers of coffee
00:46:22and walnut sponge stacked to form Hong Kong's Lion Rock Mountain.
00:46:26When I was a child, I used to take the bus to go to school.
00:46:29Yeah.
00:46:30Lion Rock got the tunnel.
00:46:32Every time when the bus get through, then it's like halfway through.
00:46:37So lovely.
00:46:38So when you're in the tunnel, you know you're nearly home.
00:46:39Yes.
00:46:40Tom's reliving a happy childhood too.
00:46:43I was super lucky growing up.
00:46:45My Danish granny had a farm in Iceland
00:46:47and it's just the most stunning country ever.
00:46:50He'll recreate the wild landscape he spent many happy summers exploring.
00:46:54from layers of chocolate chiffon sponge, white chocolate and hazelnut ganache,
00:46:57and a decadent dark chocolate and orange ganache.
00:46:59I want it to be like dark chocolate and then the orange comes through.
00:47:03I don't want it to be, that should be coloured orange, that's so orange.
00:47:06While Tom plans to construct a small section of Icelandic tundra.
00:47:10If you were to take a slice out of Iceland and lift it up, this is what it should look like.
00:47:14Natalia's thinking a bit bigger.
00:47:17I'm going to make a landscape of Ukraine.
00:47:21The whole landscape.
00:47:22The whole landscape.
00:47:23How big is this going to be?
00:47:24Actual size.
00:47:27From its golden fields and winding rivers to the majestic mountains,
00:47:31Natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam.
00:47:36The whole landscape means a lot for me, especially nowadays.
00:47:42I've got friends in my family in Ukraine.
00:47:46So, sometimes I got homesick.
00:47:50I live a few years in Kiev.
00:47:52It's such a wonderful city.
00:47:54It's full of arts, full of wonderful people.
00:47:59So, yeah, it's so sad.
00:48:02Boom, boom, boom!
00:48:07Ladies and gentlemen, you are halfway through.
00:48:10Woo-hoo!
00:48:13Three, two, one.
00:48:15As the first of the sponges exit the oven...
00:48:18I'm out of glasses of steam, so give me two minutes.
00:48:21It's done!
00:48:22The race is on to call them before assembly can begin.
00:48:25I know she's behind me.
00:48:26You guys look lovely. Thank you.
00:48:27Is it chocolate?
00:48:28Chocolate's stout.
00:48:29Oh, stop it.
00:48:30Yeah, if you want a wee drink, it's still over there.
00:48:32Come on, then.
00:48:33Oh, I thought you meant the steak.
00:48:34I thought you meant the cake!
00:48:37They need a little bit longer.
00:48:39Every minute more in the oven.
00:48:41I'm just going to double-check these because I am terrified.
00:48:44There's one less they'll have to call.
00:48:46Needs a bit longer.
00:48:47And construct.
00:48:48I'm going to have five minutes on.
00:48:50It's a little bit worrying because I don't know if I've exactly nailed this in the time in practice.
00:48:56Toby will stack white chocolate sponge, brown butter sponge, praline and strawberry jam
00:49:01to form the famous Jacob's Ladder staircase of hometown Sidmouth.
00:49:05And there'll also be a jelly sea, which is the one I'm most concerned about
00:49:08because that has redecorated the inside of my fridge a few times, so...
00:49:12OK.
00:49:13While Toby celebrates the good old British seaside...
00:49:16Second sponge out.
00:49:17Hopefully it's cooked this time.
00:49:18That's coconut liqueur.
00:49:20Nadia's taking us somewhere a little warmer.
00:49:23My landscape is a tropical island in Mauritius where I went on holiday with me family.
00:49:28We ate loads of coconut when we were there and drank loads of mojitos.
00:49:32Wow.
00:49:33What a holiday.
00:49:34Pat full of tropical flavour, she'll spread lime curd between layers of coconut and lime sponge,
00:49:39soaked in coconut liqueur.
00:49:41Isn't it lucky we like coconut liqueur?
00:49:43Yeah, isn't it?
00:49:44I think it sounds lovely.
00:49:46Well, they like coconut, so that's a good thing because there's a lot of coconut going in this cake.
00:49:52This is coconut concentrate for my buttercream.
00:49:55Coconut isn't usually that strong, so I'm hoping it gives it an extra boost of flavour.
00:50:00The cake's inspired by a place in Barcelona that I like, Park Ciudéa.
00:50:04Complete with chocolate stonework and a jelly lake, Aaron's ambitious park will be built with coconut sponge
00:50:10filled with coconut buttercream and miso caramel.
00:50:13I've definitely got a lot on, whether it's too much, I'm not sure, but go big or go home.
00:50:18So, I just need to assemble my top layer because that's a little bit behind.
00:50:24This is probably the most important part. If this doesn't go 100%, then the stability just isn't there.
00:50:31As the bakers stack soft sponge and fillings, the biggest threat they face is heat.
00:50:37It's really important that they're cold because otherwise all the fillings will melt.
00:50:40You don't want that sloppy mess.
00:50:42Is it quite stressful? I feel like everyone's slightly freaking out.
00:50:46My motto is to go faster.
00:50:48That looks pretty flat to me.
00:50:50I'm going to cut now.
00:50:52I'm starting to cut out the cliff.
00:50:55This is border with Belarus. I've got a picture of Ukraine like in school, yeah?
00:51:05Oh, God.
00:51:07It's just fucking hard.
00:51:10Oh, man.
00:51:11It's so horrible.
00:51:30Just 60 minutes remain and Ian's downhill beach faces an uphill struggle.
00:51:36Is it fixable?
00:51:37Maybe.
00:51:38We'll see.
00:51:39I'm really on a wing and a prayer right now.
00:51:41You can do this.
00:51:42Use the force.
00:51:43I'm going to try and wrap it in acetate.
00:51:45I'm going to chuck it in the fridge and just hope for the best.
00:51:49It's fine.
00:51:50You've got this.
00:51:51I've got this.
00:51:52You've got it.
00:51:53For the rest of the bakers...
00:51:54Ah!
00:51:55..construction's in full swing.
00:51:57Are you a good plasterer?
00:51:58I bet you are.
00:51:59I've never tried.
00:52:01..as they add the details...
00:52:02Oh, is that the little road?
00:52:03..that'll bring their landscapes to life.
00:52:05How's it going, Hassan?
00:52:06All right.
00:52:07I think I'm rushed for time.
00:52:09I'm piping the tree, which is great with a shaky hand.
00:52:12I've put some vanilla buttercream to create a log effect.
00:52:16I'm making it in the form of a tree stump.
00:52:18My dad was a carpenter.
00:52:20We used to go to Wales as kids.
00:52:22My dad made a camper van and we used to go on holidays in the camper van.
00:52:26Lesley would build her tree stump from Kirsch-soaked chocolate sponge and cherry jam.
00:52:30And she'd paint a buttercream Welsh mountain landscape in the style of her dad's favourite artist.
00:52:35We used to watch Bob Ross.
00:52:37The voice was so soothing and dad had dementia, so it really calmed him down.
00:52:41We were watching the bake-off one night and my dad's like, have you applied?
00:52:44I said, no, dad.
00:52:45He goes, do it, do it.
00:52:46I was like, OK, then.
00:52:47So, here we are.
00:52:49I think he'd be proud.
00:52:50He'd be very proud.
00:52:53Ladies and gentlemen, you have half an hour left.
00:52:56Really?
00:52:57Woo!
00:52:58Oh, my God.
00:52:59Ooh.
00:53:00Stressed.
00:53:01I am a bit behind.
00:53:02I wanted to have my chocolate work done before now.
00:53:04Running out of time, running out of icing.
00:53:06This is going to come down to the wire.
00:53:09It's grim.
00:53:10Yeah, mountains.
00:53:12It's looking like home.
00:53:13Make it look like lying.
00:53:15It looks terrible.
00:53:16The cakes in the fridge seems to have gotten a good bit firmer.
00:53:19I'm just doing my moss night.
00:53:21Now it's all about the sea.
00:53:23This could go very wrong.
00:53:25Might not set.
00:53:26This doesn't look like baking to me.
00:53:28This is science.
00:53:29This is the agar agar to set it.
00:53:31So, I do add a lot of...
00:53:32I'll just fix this acetate.
00:53:34Dump it all straight in and pray.
00:53:39The stress.
00:53:40I don't even want to breathe.
00:53:42I just need the cake hard.
00:53:44If I open this and the cake completely collapses,
00:53:47that's me gone.
00:53:48Oh, this is so to the wire again.
00:53:55I'll take it.
00:53:56Now I'm running.
00:53:58Spakers, you've got 15 minutes left.
00:54:01Is that all?
00:54:02I'm just hammering this as fast as we can.
00:54:05Ah!
00:54:06I'm making a wall of the tunnel.
00:54:08I measure by eye.
00:54:09Oh, too big.
00:54:10This is the castle.
00:54:13That's the dragon.
00:54:14My forest.
00:54:15So beautiful.
00:54:16That looks absolutely amazing.
00:54:19Now what we're going to do is put the cake on top.
00:54:22It's super important that these are lined up.
00:54:24Right, which where's the front?
00:54:25How do you know what the hell is?
00:54:26It's not a bit of a lean anyway.
00:54:28Only a little bit.
00:54:30Looks really precarious.
00:54:35What's that wall bar?
00:54:36Looks like Leaning Tower of Pisa.
00:54:38Leaning Tower of Mumbles.
00:54:39Stop it.
00:54:40We are set.
00:54:45I need to get my trees sorted.
00:54:47My river.
00:54:49Carefully.
00:54:50Trying to channel my inner Bob Ross.
00:54:53That river now needs to go straight in.
00:54:56Ooh.
00:54:57I'm making sheep.
00:54:58A bit wonky tunnel.
00:55:00The trouble is, my sheep look like they've got myxomatosis.
00:55:03I put my heart where it's here.
00:55:07I'm just going to try and cover as much of the buttercream as possible.
00:55:12I have to put the wheat rain on the cars.
00:55:16It's going to be down to the lower.
00:55:18Bakers, you've got one minute left.
00:55:21I've got no choice.
00:55:22Let's get it off.
00:55:23Finishing touches.
00:55:25Ukrainian flag flowers.
00:55:27Putting the last few toasters on.
00:55:32Toasted coconut.
00:55:37Oh, it's really soft.
00:55:39Ooh.
00:55:43Just making some little coconuts for my tree.
00:55:45There's more I wanted to do, but I didn't have enough time.
00:55:48I missed something to do the bat.
00:55:49Oh, no.
00:55:50The sea's detached.
00:55:52Thank you, darling.
00:55:53Bakers, your time is up.
00:55:59Please step away from your showstoppers.
00:56:03Well done, bakers.
00:56:04You did it.
00:56:07What a mess.
00:56:09So upsetting.
00:56:11That's actually miraculous.
00:56:13That's insane.
00:56:15Ian, you smashed that.
00:56:16It's time to judge the showstopping landscape cakes.
00:56:23Ian, would you like to bring up your showstopper?
00:56:34That's incredible.
00:56:36It looks amazing and it's so imaginative and crazy.
00:56:39I love it.
00:56:40Right.
00:56:41This is chocolate stoat, blackberry jam and cream cheesecake.
00:56:46There's a lot of icing on there.
00:56:47It's too much.
00:56:48Wouldn't you get the fruit and the stout cake?
00:56:50It works beautifully well together.
00:56:52I'd happily eat a plate full of that.
00:56:54Tastes great.
00:56:55Well done, thank you.
00:56:56Thank you.
00:56:57Thank you so much.
00:57:04I'm going to cry.
00:57:07I think it looks amazing.
00:57:08It says tropical.
00:57:09Just wondering, how am I going to cut this?
00:57:11The back's out swizzle.
00:57:13Sorry?
00:57:14I don't know if that's a word.
00:57:15Swivel.
00:57:16You just told me to swivel.
00:57:18I have done coconut and lime cake with coconut liqueur,
00:57:24toasted coconut buttercream and lime curd.
00:57:28Love the flavour.
00:57:30But your cake is overbaked.
00:57:31OK.
00:57:32And the seeds quite tough.
00:57:33I've put quite a bit of a gar in it because I had to set it.
00:57:37Got the texture of a tennis ball.
00:57:43Happy with it?
00:57:44I had some severe timing issues.
00:57:46It's a little unfinished looking.
00:57:48The cake is toasted coconut.
00:57:49Swiss meringue buttercream flavoured with vanilla and miso caramel.
00:57:54And certainly coconutty.
00:57:55You've got a lot of coconut in there.
00:57:57You need a lime, you need a citrus to balance out the sweetness.
00:58:04I think it looks amazing.
00:58:05Oh, thank you.
00:58:06I love the design.
00:58:07It's beautifully painted.
00:58:08But let's see what it tastes like, shall we?
00:58:10You've got a black forest cake.
00:58:12The sponges have kirsch syrup and there's a black forest buttercream
00:58:16and cherry jam.
00:58:19Mmm.
00:58:20That is delicious.
00:58:21Is it?
00:58:22The flavours are spot on.
00:58:23And it's beautifully baked.
00:58:24I think you've done an amazing job.
00:58:25Thank you.
00:58:27You can breathe now.
00:58:35Where's the line?
00:58:36Is this the line here?
00:58:37Yes.
00:58:38I think you could have done a little bit more on that.
00:58:40This coffee and walnuts cake with coffee lacryu buttercream.
00:58:45I love coffee and walnut cake.
00:58:47Good.
00:58:48It's not the lightest of cakes, but it is very delicious.
00:58:51I do like it.
00:58:52I think the liqueur is probably a little bit too much.
00:58:54A little bit too punchy for me.
00:59:00It's representational of the Highlands,
00:59:02but we would have liked to see more landscape rather than three tiers.
00:59:06But I think it scores on neatness and style.
00:59:09It's beautifully done.
00:59:10It's a black cream pistachio cake
00:59:12with a black cream pistachio mousse in the middle.
00:59:14And the mousse is surrounded by a cardamom cake.
00:59:17Cardamom level is perfect.
00:59:18Pistachio is perfect too.
00:59:20I've never had that combination before.
00:59:22Well, that's gorgeous.
00:59:27Well...
00:59:31It's a bit wobbly.
00:59:32Yes.
00:59:33It's on the lean, so let's hope the cake tastes good.
00:59:35Let's hope the cake tastes good.
00:59:36It's a traditional Victoria sponge with buttercream and a raspberry jam.
00:59:43This is a very tough cake.
00:59:45Oh.
00:59:46It is overbaked and you can see that the weight has concertinaed up the bottom.
00:59:49I dread to think what's underneath that.
00:59:51It'll be delicious.
00:59:53I do like the flavour.
00:59:54It's a bit simple, but it is unfortunately overbaked.
01:00:02It's so beautifully done.
01:00:04Thank you so much.
01:00:05The lakes, the rivers, the mountain ranges.
01:00:07It's just beautiful.
01:00:08Where's Keeve?
01:00:09There.
01:00:10Where the heart is.
01:00:11Where the heart is, yeah.
01:00:12That's where we should have the heart.
01:00:14Yeah.
01:00:15I think so.
01:00:16It's chocolate sponges and whipped cream with cream cheese and cherry filling.
01:00:33Stunning.
01:00:34Thank you so much.
01:00:35The chocolate cake is so intense, but it's not heavy.
01:00:38It just imparts flavour, chocolate, chocolate, chocolate.
01:00:41It's very delicious.
01:00:42Yeah, that's a special cake though.
01:00:44I'm so happy.
01:00:46Thank you so much.
01:00:47Thank you.
01:00:52These bamboo plants seem to be just chunks of bamboo and no...
01:00:57Yeah.
01:00:58Uh, timing issues.
01:01:00It's odd.
01:01:01It's like a dream.
01:01:03Good dream or bad?
01:01:04Pretty bad ones, to be honest.
01:01:07Right, let's have a look inside.
01:01:08My flavour's pumpkin spice pumpkin sponge cake with a pecan praline Swiss meringue buttercream.
01:01:16I love the cake.
01:01:17Beautifully baked.
01:01:18Beautifully spiced.
01:01:19But the cream's not carrying much flavour.
01:01:22OK.
01:01:23What happened?
01:01:24Time.
01:01:25Time got the better of me.
01:01:26And then the sea decided to depart.
01:01:28It's a bit simplistic.
01:01:29Yeah.
01:01:30It's basically one cake on top of another.
01:01:31Let's have a taste.
01:01:32It has a white chocolate sponge, a brown butter sponge, white chocolate bus cream, praline and strawberry jam.
01:01:44I do like the flavours of both.
01:01:46So do I.
01:01:47But you've slightly overbaked them.
01:01:50It's a shame.
01:01:55The overall effect is good.
01:01:56I do like what you've done.
01:01:57He kept it quite natural.
01:01:59And this is your little hammock.
01:02:00That's a huge hammock.
01:02:01I'm not a small girl, Paul.
01:02:04It's made up of a spiced apple sponge, toffee apple and the mascarpone filling.
01:02:12That toffee apple cake is stunning.
01:02:13It's a very challenging cake to make because you often get them quite claggy.
01:02:19But that is baked beautifully and it tastes amazing.
01:02:22It's really delicious.
01:02:23Well done, Jessica.
01:02:26Yeah, baby.
01:02:27Tom, would you like to bring down your showstopper, please?
01:02:37Wow.
01:02:38Well, it's beautifully done.
01:02:43Clean, sharp.
01:02:44Looks great.
01:02:45So now it's got to taste good.
01:02:47It's made up of a chocolate sponge, dark chocolate and orange whipped ganache and a white chocolate ganache with hazelnuts.
01:02:53Beautiful layers.
01:02:57Oh, God, it's gorgeous.
01:02:59The orange in it is delicious.
01:03:01It's beautifully baked.
01:03:02It's beautifully executed.
01:03:03It's very, what I'm beginning to realise is very Tom.
01:03:06You're a good baker, Tom.
01:03:08You should be really proud of yourself.
01:03:10Well done, Tom.
01:03:11Thank you so much.
01:03:12Well done, Tom.
01:03:19Do you know what?
01:03:20After yesterday's technical, it's a total relief.
01:03:23And, yeah, honestly, I don't really know yet, but I'm still in a slight daze from it.
01:03:28That could have gone a lot better.
01:03:30I really am just holding on to hope that the technical will carry me through.
01:03:33Positive and negative.
01:03:34So I'm 50-50 on if it'll be enough to keep me in.
01:03:39I'm very clear it's going to be me.
01:03:41You drop your game slightly on a Victoria sponge and it's game over, right?
01:03:47I thought that was an impressive showstopper.
01:03:49I absolutely loved it.
01:03:50Such good baking.
01:03:51I got a little bit emotional on Natalia's bank, if I'm honest with you.
01:03:55It was touching.
01:03:56The flavour and the texture she managed to achieve in that chocolate cake was stunning.
01:04:00Jessica's cake was amazing.
01:04:02Tom's cake was exceptional.
01:04:04And I know he was last in technical, but you have to put him in line for Starbaker because it was that good.
01:04:09So who's in danger to go home?
01:04:11Hassan.
01:04:12And Toby.
01:04:13He obviously struggled with time.
01:04:14It was unfinished.
01:04:15And Leighton, when we said a landscape, we meant it to look like a landscape.
01:04:19Like a landscape, not cakes.
01:04:20I didn't realise that's what you meant.
01:04:22I just thought you meant not portrait.
01:04:25You spend too much time on social media.
01:04:36Well done, bakers.
01:04:37Fortunately, I've got the great job of announcing the first Starbaker of the series.
01:04:43The Starbaker is...
01:04:50..Natalia.
01:04:53Now, unfortunately, I've got the job that no-one wants.
01:05:02We're just getting to know you.
01:05:04But unfortunately, someone does have to go.
01:05:07And that person is...
01:05:16Hassan.
01:05:17So sorry.
01:05:18Yeah.
01:05:23Give me a hug.
01:05:24Sorry, buddy.
01:05:25Yeah.
01:05:26I think I'm a bit upset.
01:05:27I did expect it, though.
01:05:28It wasn't your couple of days, was it, really?
01:05:30No, no.
01:05:31Everyone's a really, really phenomenal baker.
01:05:34They're all such lovely people.
01:05:36And even though it's been a short-lived experience, I've enjoyed it.
01:05:40Hopefully, I can reflect on some things and then maybe get back to baking when I get a chance.
01:05:44I've never appreciated watching the show, how close you get so quickly.
01:05:48Literally, in 48 hours of being with these people, you feel like you know everyone so well.
01:05:52It's gutting for anyone to go, but Hassan especially, he's such a lovely guy.
01:05:56Well done.
01:05:57We did it!
01:05:58Ta-da!
01:05:59You should feel very proud of yourself.
01:06:00Thank you so much.
01:06:01Starbaker!
01:06:02I'm in shock.
01:06:03Absolutely in shock.
01:06:04Really well done.
01:06:05Well done.
01:06:06Well done.
01:06:07Thank you.
01:06:08Well done.
01:06:09This cake means a lot for me.
01:06:10And I'm so proud.
01:06:11Well done.
01:06:12Big hug, big hug.
01:06:13So, yeah.
01:06:14Absolutely happiest.
01:06:15Well, you scraped it.
01:06:16Oh, God.
01:06:17I was very lucky.
01:06:18Skin in my teeth, I know.
01:06:19I'd love to see you another day.
01:06:20Thank goodness for that.
01:06:21Can I call my husband?
01:06:22Oh, God.
01:06:23Oh, God.
01:06:24Oh, God.
01:06:25Oh, God.
01:06:26Oh, God.
01:06:27Oh, God.
01:06:28Oh, God.
01:06:29Oh, God.
01:06:30Oh, God.
01:06:31Oh, God.
01:06:32Oh, God.
01:06:33Oh, God.
01:06:34Oh, God.
01:06:35Oh, God.
01:06:36Oh, God.
01:06:37Oh, God.
01:06:38Oh, God.
01:06:39Oh, God.
01:06:40Oh, God.
01:06:41Oh, God.
01:06:42Oh, God.
01:06:43Oh, God.
01:06:44Oh, God.
01:06:45Oh, God.
01:06:46Oh, God.
01:06:47Oh, God.
01:06:48Oh, God.
01:06:49Oh, God.
01:06:50Oh, God.
01:06:51Oh, God.
01:06:52Oh, God.
01:06:53Oh, God.
01:06:54Oh, God.
01:06:55Oh, God.
01:06:56Oh, God.
01:06:57Oh, God.
01:06:58Oh, God.
01:06:59Oh, God.
01:07:00Oh, God.
01:07:01Oh, God.
01:07:02Oh, God.
01:07:03Oh, God.
01:07:04Oh, God.
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