- 10 hours ago
Category
😹
FunTranscript
00:00:00What about picknicking right here?
00:00:11Why is Prue dressed as Colonel Sanders?
00:00:14There's a lot you don't know about Prue.
00:00:16Not only is she the thinking man's crumpet,
00:00:18but she's got a Michelin star and she's a top scientist.
00:00:21I have finally achieved my lifetime's ambition
00:00:24of cloning a dinosaur with human DNA.
00:00:28Wow, whose DNA did you use?
00:00:41Oh no, he's escaped.
00:00:43Who?
00:00:44Tyrannopolis Rex.
00:00:50You were so preoccupied with whether you should,
00:00:53you never stopped to worry about whether you could.
00:00:56I think it's the other way round, babes.
00:01:02Oh my God, look at the size of it.
00:01:05Come on, let's go.
00:01:10I can't believe it.
00:01:13His eyes are so blue.
00:01:14Why is he so angry?
00:01:15It's his little arms.
00:01:16They're too short.
00:01:17He can't do his Hollywood handshake.
00:01:19I'll sort this out.
00:01:20Be careful.
00:01:21I will.
00:01:22Come on, Big Tyler.
00:01:23Give you the handshake.
00:01:24Hand me one of those cold reptilian claws.
00:01:25Oh my God!
00:01:26Oh my God!
00:01:27Oh my God!
00:01:28Bro!
00:01:29Lori!
00:01:30Lori!
00:01:31What about Noel?
00:01:32Don't worry, I'll phone Dermot.
00:01:33i will come on big fella give you the handshake
00:01:39hand me one of those cold reptilian claws
00:01:48oh my god
00:01:53lori what about no don't worry i'll phone derma
00:02:03right guys ready to do the sketch you've just done it you've eaten no it wasn't me
00:02:14oh but if it wasn't you who was it
00:02:23welcome to the great british bake-off
00:02:28turned out nice again
00:02:33i can see the tent it's so there that it doesn't feel real just yet if my grandma could see me now
00:02:42i think she'd be super proud i'm going to the tent i am here
00:02:49i'm absolutely myself from across britain thousands applied just 12 of the country's best home bakers
00:02:58have made it to the bake-off tent oh my goodness wow look i feel very honored to be the first ukrainian
00:03:08here exciting but this year's competition this is ready steady cook isn't it
00:03:14is like no other there's a little twist-a-rooney paul and prue have set challenges what the hell am i
00:03:21doing here that have to be seen this doesn't look like baking to me this is science to be believed
00:03:27that is really difficult great isn't it i think paul hollywood's a bit of a daddy a bit of a hunky man
00:03:33will i blush yeah everyone's scared about paul but brews slokie savage
00:03:44each week those who rise well done will be crowned star baker oh god it's gorgeous those who crumble
00:03:51looks like it's been dropped out of a tree will have to leave the tent i knew the pressure in here
00:03:55would be real quick win steaming up and it's real but who oh look disgusting will go on to win how far
00:04:04do you think you could go in this competition the great british bake-off maybe tomorrow just wondering
00:04:10how am i going to cut this swizzle it round sorry don't know if that's a word swivel you just told me to
00:04:17swivel
00:04:39it's cake week and after three challenges one of our crop of new bakers will be named star baker
00:04:46well one we'll have to leave the tent welcome bakers to the tent i know you're all a little bit
00:04:53nervous i mean i'm a little bit nervous are you yeah i still get starstruck in front of paul
00:04:58these eyes they're like sapphires in an arm bread so for your first ever challenge the judges would like
00:05:06you to make a swiss roll your swiss roll must be beautifully decorated and your sponge must have an
00:05:13inlay design and be rolled of at least two different fillings creating the perfect swirl
00:05:20i rolled him earlier you have two hours okay you ready i'm ready i'm born ready strap in on your marks
00:05:29get set fake egg slightly overwhelmed feeling all right maybe i should feel more nervous maybe it's
00:05:38a full sense of security absolutely amazing to actually be in the tent it's fantastic i'm enjoying
00:05:44myself very nervous still quite shaky to be honest oh the perfect swiss roll is very hard to achieve
00:05:53it should be round not oval and then of course we want the perfect swirl a swiss roll sponge is quite
00:06:00malleable actually beautifully soft you don't want it to crack and what we're asking for is an inlay
00:06:05into that sponge this is the decorative batter so it's just equal parts icing sugar flour butter egg white
00:06:11basically you draw all over a piece of paper and on top of that the sponge goes so when it bakes the inlay
00:06:17remains in the sponge it's important that the colors vibrant because you must be able to see it
00:06:23you want something bold full of color and full of flavor of course i wanted to taste absolutely delicious
00:06:29but i want it to be surprising to people saying gosh this is their first week and look what they've done
00:06:35morning ian are you guys good good thank you yeah right tell us all about your swiss roll so my swiss
00:06:42role is based on queen's university uh in belfast it's where i started baking so the end of my last
00:06:48exam instead of going out hard in i baked my first loaf of bread as you do after graduating eight years
00:06:56ago ian and his girlfriend durvler settled in belfast a software engineer of an artistic streak ian relaxes
00:07:02creating unique bread-based masterpieces it's paul holly bread his ambitious belfast university inlay
00:07:09design will be baked into a sheet of chiffon sponge filled with flavors from a childhood favorite
00:07:14a northern irish 15 it's like a wee tray back 15 digestives 15 cherries 15 marshmallows and you just
00:07:20whack a tin of condensed milk on it i'm really nervous this is going to be too sweet it's not going to be
00:07:25too sweet okay i'll find out while ian celebrates his student days 15 oh my gosh i love 15 i'm so excited
00:07:34oh poi man's reliving the taste of her teens in hong kong i drink lemon tea every day so i'm making
00:07:43lemon curd matcha cream swiss roll bridal designer poi man lives in essex with her husband and two
00:07:50children hello everyone when she's not stitching stunning wedding dresses she bakes beautiful cakes
00:07:55for the local community look at that she's hoping her combination of matcha and lemon works as taste
00:08:01testing her creation has been tricky i never really need sweets don't eat sweets i don't need
00:08:07sweets biscuits no i bake them but i don't eat them do you taste them i taste them but i don't and then
00:08:20these are nice lemons are on the menu for leighton too i'm going to take you to the amalfi coast last
00:08:26year eric and i were in italy and we love the lemon grove so i'm recreating that in a swiss roll
00:08:32today originally from south wales software delivery manager leighton now lives in surrey with husband
00:08:38eric and their irish terrier silla do you like welsh cake packed full of zesty lemon curd and
00:08:44chantilly cream leighton's swiss roll features a colorful lemon tree design but there might be a
00:08:50problem with his inlay batter there's a lot of bits and pieces the butter was a bit cold this morning
00:08:55oh we will just mix out that yeah you know what i'll yeah i mean once i pipe it it'll be fine
00:09:01okay pipe that pattern prune paul will be expecting striking inlays that stand out from the crowd
00:09:07right so the black is going to be the outline for the university building the red brick whatever the
00:09:12yellow is the bright and while ian makes a start on his intricate architecture it's making my eyes go
00:09:19cross-eyed aaron's taking on one of nature's most impressive feats of engineering so this is a
00:09:25beehive design because my sister loves bees a computer systems architect aaron and his sister
00:09:31yarusha live in london where they still enjoy making a mess in the kitchen the earliest memory
00:09:36i had of you baking the bread roll you put it in the bin and the bin's set on fire
00:09:42aaron will roll lemon curd cream and blueberry and elderflower jam inside his highly decorated sponge
00:09:48the thing that takes the longest is the inlay design at home i managed to do it once but
00:09:54you're so shocked it was once but i still managed to do it hassan's channeling positivity too my
00:10:01decorative design is blue roses i remember hearing blue roses means achieving the impossible hailing
00:10:08from south yorkshire yoga loving hassan is an analytical scientist and likes nothing more than
00:10:13to let loose after a hard day in the lab oh my days his decadent bake will see him roll chocolate
00:10:19sponge around thick caramel on a milk chocolate and coffee ganache hello hello how far do you think you
00:10:25could go in this competition you could get through today right maybe tomorrow who do you think is good
00:10:31in here everyone actually everyone's good what even him yeah what about her no way no she's really
00:10:36good she's good as well what about pru pru's got michelin star i've never seen a michelin star is it to
00:10:41do with the michelin man yeah because it was that guy made of tires i think they just get someone to
00:10:46dress up as him and hand it out paul paul's the michelin man that was the best kept secret and you've
00:10:54just stayed while the bakers put the finishing touches to their inlay designs we're putting the sky on just this
00:11:01whisk you back to the amalfi coast then freeze them to firm them up before baking oh okay boosh right
00:11:08in there attention turns to sponge nice and soft it's fluffy cloud-like crumb relies on whisking air
00:11:15into eggs and sugar it's perfect right here we go before folding in flour taking care not to beat
00:11:21out all the important bubbles nice and gently it's a bit green isn't it because everyone loves brightly
00:11:27colored green foods creative entrepreneur tom and his partner george live in london how much cream
00:11:33growing up tom learned to bake at the knee of his danish grandmother tony put a lot of butter on
00:11:39this is my kind of baking tom's swiss roll will contain a swirl of blueberry compote and mascarpone
00:11:44cream while his bright green sponge will be adorned in his family tartan i don't want to
00:11:48put any pressure on tom but i am 16 scottish 16 i think that actually might be more than me it's a
00:11:54foot sponge is done okay i'm gonna get my pattern out of the freezer with their inlays frozen solid
00:12:03sponge is going in the bakers must spread their batter carefully over the top like that
00:12:08i haven't sifted in the flower panic i've never forgotten the flower before i'll do what i can
00:12:17without scraping the design off and leighton's not the only one struggling with his sponge i'm not
00:12:22completely happy it was a little bit lumpy so i've had to knock a bit more air out of it than i would
00:12:28like to a fitness fanatic with a blue belt in brazilian jiu-jitsu toby works for a health and fitness
00:12:33startup and lives in warwickshire with his girlfriend sid and their border collie lab bexley
00:12:39inspired by his mom's rhubarb crumble and custard he'll feel his swiss roll with rhubarb jam and
00:12:44alder flour infused creme diplomat if someone came in here now and attacked us could you save my life
00:12:52maybe like if no came and attacked you could you like take him out i'd feel confident if it was no
00:12:57you could take no like no problem you didn't take me out to dinner you can't kill someone who's
00:13:02already dead jessica good morning hello jessica hi jessica oh wow that's so good that is exquisite
00:13:11i drew my own hand it's representing my sister she's my favorite person jessica and sister lucy grew up
00:13:19baking together i'm gonna put in all the elbow work jessica lives in london a service designer by day
00:13:25she's a drag king by night performing as her alter ego oliver close off she'll fill her coconut sponge
00:13:32with a swirl of zingy grapefruit curd and a white chocolate and black pepper ganache oh yes please
00:13:37that sounds amazing doesn't that sound good you've ticked all the boxes for flavors and design now it's all
00:13:42down to the bake don't
00:13:43oh man what are you doing banging the bubbles out banging the bubbles out it's obvious banging the
00:13:54bubbles out bakers you are halfway through you got one hour left good lord which is exactly how long
00:14:02i lasted on a juice retreat in the oven we go time is on 12 minutes we're in we're stressed as the
00:14:11first of the swiss roll sponges begin baking leighton's playing catch-up i added the flour
00:14:18hopefully i haven't knocked out too much air purely nerves of the tent and those nerves
00:14:25are about to go up a notch jam's on next i'm gonna do my creme pats there's still fillings to do
00:14:31there's a lot of stuff happening so i've got my cherry jam my coconut digesters and then i still have
00:14:36to make my marshmallow cream not only must they be full of flavor oh lemon curd is so anxious but
00:14:42work in perfect harmony i'm just cracking pepper down for the white chocolate whipped ganache the warmth
00:14:48really complements the grapefruit curd is mango passion for the gem we can smell it wow that smells
00:14:56amazing thank you it's just delicious hope so you guys like it born and raised in ukraine natalia left
00:15:04four years ago before war broke out followed shortly after by her parents they now live in yorkshire where
00:15:10along with natalia's husband harry and their three-year-old daughter francesca they remember home with a
00:15:15traditional ukrainian family feast that's not ukraine i think york should put in her vibrant inlays
00:15:21inspired by the wildflowers of her homeland while the tropical flavors are harry's favorite is your
00:15:26husband glad you're on this yeah he is so proud of me can he bake as well no what is he good at
00:15:33uh i don't know he is uh i don't know why i married him
00:15:40i'm sorry he's watching you can't say that i'm sorry my lord
00:15:45this is lemon curd my great aunt would always make this amazing lemon roulade so this is my take on her
00:15:52lemon swiss role although she now lives in london it's scotland medical student jasmine calls home
00:15:58and is happiest beating a path beside her local lock oh racy as well as lemon curd she'll add lemon
00:16:06zest to both her sponge and mascarpone cream but her fresh flavors face stiff competition there's a lot
00:16:12of people using lemons here i'm just making my lemon curd oh steaming up leslie lives in kent and has
00:16:19worked as a hairdresser for the last 45 years serving up curls and cake to her loyal customers but
00:16:24granddaughter mabel's her biggest fan it is a big one leslie's lemon and blueberry swiss roll features
00:16:31a white daisy inlay design mabel's favorite flower she's uh my heartbeat she really is i can't wait to
00:16:37teach her baking i want her to be able to do a curly blow dry and bake a batch of cookies by the time she's
00:16:43five a baker first this year's batch of bakers includes one more cake making coiffure there are
00:16:50two hairdressers in this tent yeah we're sorting aren't we we're gonna get our hair done curly
00:16:55blues all right nadia lives in liverpool with her partner daniel and her two daughters
00:17:01nadia we're making fresh pioche inspired by italian father francesco a chef she's passing on the love of
00:17:07food to maria and rosabella put a bit of muscle into it nadia's swiss roll is full of cherry and almond
00:17:13flavor with a generous glug of cherry liqueur in her jam and almond essence in her sponge i can really smell
00:17:20all that almonds i'm actually gonna bring it out now because a swiss roll sponge is so thin let's
00:17:26see the time between under and over baked is a matter of moments it can go one way or the other
00:17:31very very quickly get it out too soon yeah and they could be serving a claggy cake one more minute but a
00:17:38minute over it's not quite there and their sponge could crack when rolled i'm happy but perfectly baked
00:17:45sponge won't matter oh sorry if their inlay designs haven't survived honestly this part is totally terrifying
00:17:55peel off come on
00:17:58oh it's getting tight those are my lemons superb
00:18:01oh god that's beautiful well done that is epic now i just need to get it rolls
00:18:12i'm gonna roll it to get the swirl into it while it's a little bit warm i'm gonna put that in the
00:18:17fridge while the sponge is cool carry on the lemon coat there's a scramble to finish fillings this is my
00:18:24ganache and then i can work on my caramel and start decorations do my chocolate the marshmallow cream is
00:18:30gonna be right up to the wire it's crucial every curd jam and ganache is cool before the bakers begin
00:18:36assembly quick quick if either their sponge or fillings are still warm they risk serving paul and
00:18:44pru a swiss roll without its signature swell i mean how stressful can making a cake be uh what do i do
00:18:52toby's about to find out i need to make my crème pat again it's a little bit lumpy and so is hassan
00:19:00my caramel seeds up quite bad i'll have to do it again not ideal bakers you have 15 minutes left
00:19:11oh no exciting innit i take two on the crème pat i knew the pressure in here would be real
00:19:19and it's real as toby and hassan race to finish their fillings this caramel looks much better i just
00:19:25need it to cool down get it chilling as long as possible it takes a while the rest of the bakers
00:19:31are starting to assemble oh no we've got a slight crack oh dear i don't think i baked it for long
00:19:39enough oh jam going in baby perfect texture does this look like jam to you crunchy jam whipped ganache
00:19:49mecha queen what else lots of cherries hobbits wood bakers you have five minutes left oh my god
00:19:58all right to the wire grandpa's still hot but we are where we are hassan's feeling the heat too
00:20:04my caramel's still a little bit too warm it's risky business right i'm starting to roll like uh so
00:20:13should make
00:20:16know of your times
00:20:21oh no it's split oh it's not the prettiest i'm very happy with that it looks like a swiss roll
00:20:30while the rest of the bakers begin decorating toby and hassan i'm just gonna put my fillings in
00:20:38are out of cooling time the caramel's still quite soft i mean it looks good but it's gonna be a
00:20:43horrible mess bakers this is your one minute call i gotta roll it up ah this is gonna go everywhere i'm
00:20:52gonna put fat cream daisies so this is chocolate honeycomb i made green and flowers beautiful
00:21:02it's a swiss roll it's got no cracks oh it's got no stability flaked almonds
00:21:08hide and malta shoes have sins done
00:21:14i've had a mare i've had a right mare bakers your time is up
00:21:23oh please step away from your swiss rolls that's your first bite done
00:21:31yes oh my god look at that i'm in shock that's crazy i'm proper i proper mocked it
00:21:40yeah ain't no swirl there
00:21:42for the very first time the bakers will now face the judgment of paul and prue hi tom how you doing
00:21:57i think you've done an amazing job it's the right shape it's amazingly dramatic to look at
00:22:02fascinating color tartan is really neatly done let's have a look at this it's got a good swirl
00:22:13i think it's delicious very light the sponge is light the filling is light it's unique i've never
00:22:19seen anything quite like that before lovely well done thank you so much it's nice
00:22:27it does look good i like the color i love the pizza on the side it's holy lemons
00:22:31right i'll give you a big slice pro it's a good swap very good lemon thank you flavor wise it's nice
00:22:41and tart but i think you've just gone over on the bacon happy with it
00:22:49it's not really much of a swirl i think i had a little bit too much filling in there
00:22:58flavor's beautiful is it nice balance between the lemon curd and blueberry
00:23:02and the sponge is baked beautifully well your issue is the swirl itself
00:23:10love the decoration but you covered two-thirds of it up can you lift it off you see i think that's
00:23:15much more impressive okay i love that beautiful flavor you've done a great job i think the design
00:23:27is great sponge has been well paid and a great balance of flavors well done cheers thank you very
00:23:31much how dare they strip your cake they took its pants off
00:23:35i think you've had issues yeah that's covering up a multitude of sins i took it all three minutes
00:23:45earlier that's what my problem and then it broke so let's see what it tastes like did you put
00:23:50almond essence in there a little bit i think there's a bit too much the almond extract i agree it's a
00:23:55little bit heavier but the cherries needed more of a punch to balance out the almond they're a little
00:23:59bit too sweet okay i like the decoration it proves the swiss roll that'd be that one
00:24:08i think it's delicious i just think there's too much filling too much of the matcha cream and not
00:24:14enough curd the overall texture is very good but the balance of it is not quite right
00:24:23your sponge has gone very much oval rather than round yeah i think i knocked too much air out of it
00:24:27yeah okay let's have a quick look at this was this warm when you put it all in it was to the wire
00:24:32yeah so yeah you can see it's all disappeared tastes like rhubarb and clustered i love it i think
00:24:38the flavor is lovely i think the texture is wrong it's a bit chewy yeah
00:24:46it's really artistic and interesting but it doesn't show up as much as i'd hoped it would
00:24:51i actually really like the flavor but the curd has not been done well needs to be much thicker
00:24:59the flavor is great it's the texture yeah
00:25:04what i think is so lovely is it absolutely looks as if it's embroidered thank you so much i love that
00:25:09it's delicious to eat yeah however you've ever baked a sponge okay but flavor-wise stunning thank
00:25:21you okay thank you so much i love your design those colors are just wonderful it's a bit tough isn't it
00:25:35oh there you go i think that's because my cold butter this morning it is the butter it's almost
00:25:44created a skin the sponge itself i find a little bit claggy i think it could come down to your folding
00:25:55folding the flour in yeah the flavors though are very good
00:25:58so hassan not your best morning no yeah quite disappointed it looks like a roulade rather than
00:26:07a swiss roll wow if i had a ball of ice cream next to this in a bowl i would be totally happy yeah
00:26:16absolutely flavor-wise stunning absolutely delicious but looks like it's been dropped out of a tree
00:26:21okay cheers i did say stunning and delicious yeah but looked like it fell out of a tree
00:26:34that is one mighty impressive looking swiss roll thank you it's a shame it's sat down on itself
00:26:39it's a wee bit of an oval yeah but that design is extremely impressive it's amazing
00:26:44the flavors are stunning i was nervous that the marshmallow and the jam would make it all too
00:26:54sweet but it's delicious you left the condensed milk out i'm glad i did it's such a student thing i'm 29
00:27:00i'm not a student anymore you look 15. thank you i thought i was taking a bit of a risk i couldn't
00:27:09possibly imagine that it would turn out as good as it did first one in the bag no major mess-ups
00:27:15but definitely not getting ahead of myself and like thinking oh it went great because i practiced
00:27:19that one a lot they'll craft the design and flavors i'm so happy it was a little bit firm
00:27:29it's the first time that has happened it's the curse of the ten i'm like a producer 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 that's what my husband said just get on with it
00:27:46each week the bakers face a mystery second challenge shrouded beneath gingham
00:27:51hello bakers welcome back to the tent it's time for your technical challenge set for you
00:27:55by captain cake man himself paul hollywood paul have you got any words of wisdom for our beautiful
00:28:01bakers first of all don't panic use your baking intuition it is going to be difficult but it's not
00:28:07impossible comforting but it's not impossible almost impossible but not impossible so as always
00:28:13this challenge is judge blind so paul pru you may now leave the tent thank you so much you know what
00:28:19they're gonna do what thumb wars smart money's on pru she's got big thumbs they're like turkey drumsticks
00:28:25the judges would like you to bake nine perfectly decorated fondant fancies the judges are looking
00:28:34for light sponge well-set jam smooth buttercream and precise fondant decoration you have two hours
00:28:41and 15 minutes sounds easy right does sound easy but there's a little twist-a-rooney you'll need to
00:28:48figure out the flavors and the recipe all by yourselves using only some of the ingredients
00:28:54in front of you there's a perfect example of a fondant fancy underneath your gingham cloth
00:29:00you have five minutes get your detective hats on because your five minutes start now
00:29:08i've never made one of these before first time for everything jasmine did say literally as we went to
00:29:14the loo earlier she was like there's one thing that i really really hope it's not a fondant fancy
00:29:19just trying to work out the flavors i think it's cherry you want to go for cherry but it really
00:29:25tastes like raspberry there's definitely almond notes to it i'm not sure i'm just gonna eat the
00:29:30whole thing and hope for the best so paul fondant fancies this is going to be challenging for our
00:29:36bakers we've obviously taken the recipe away but left them with all the ingredients and a few more on top
00:29:41of that but essentially what is in this is raspberry and almond when i say almond i don't mean ground
00:29:46almonds i mean almond extract which is where the flavor is going to come from but we've given them
00:29:50ground almonds as well we've given them everything we've given them a perfect example so they should
00:29:54understand what type of sponge it is once they have the sponge ready then we've got to prepare the
00:29:58buttercream again has almond extract in there also it's got the jam raspberry jam and raspberry
00:30:04flavoring in the fondant's icing that is delicious it is their first time in the tent and we've
00:30:09given them a really difficult technique great isn't it bakers your five minutes is up you ready
00:30:22on your marks get set taste and bake oh my god the bakers must now hand back their fondant fancies
00:30:31i should have ate all of it i don't know what i'm doing and have just two and a quarter hours to
00:30:35complete the challenge i'm just going to start what the hell am i doing here line my tin make my sponge
00:30:40when i was younger i would make microwave cakes with my mom just equal parts everything and it's
00:30:45foolproof sponge fingers crossed it is foolproof today they've given us lots of ingredients so i'm
00:30:50going to have to work out whether there's ground almonds in the sponge i don't think there is
00:30:54the flavoring pool sponge comes entirely from almond extract well that's potent the additional ground
00:31:00almonds would produce a dense sponge lacking in rice i've risked it and i've put the ground almond
00:31:06in the mixture one tablespoon 30 grams of ground almonds it's a bit curdled but it'll be all right
00:31:13tuck it all in why not let's see you're going fast watch yourself oh no go faster go faster come on
00:31:22you ride by the seat of your pants don't you i haven't got a clue what i'm doing today you're jazz baker
00:31:25i'm happy with the consistency oh this is very dry this is like bread dough i try and get my sponge
00:31:32in as soon as possible to give it time to cool seems like kick we're going in hope it will be good
00:31:39sleep tight set the timer i think 15 minutes 180 regular baking temperature 170 until i think it's right
00:31:49i'm gonna go for 15 minutes and then i'm gonna check now i'm gonna make the jam they've given us the
00:31:53options cherry raspberry or strawberry jam i've got a feeling it was raspberry i think it's raspberries
00:31:59i have no idea so i've just chucked them in jessica how you doing i think i'm okay
00:32:03my sponge is in do you think do you think your drag king would be coating better with what's going on
00:32:09all of the clothes off has way more confidence than i really yeah how would you be dealing with this
00:32:15thing come on there's a lot of swagger really holding the crutch area yeah it's a bit explicit
00:32:20saving me jam looks great and it's smooth so that's a small win so i'll check my sponge it's a
00:32:27little sticky needs a bit more sponge not rising in the center i've also brought it down to 170 because
00:32:34we're getting quite a lot of browning bakers you are halfway through how much next i'm gonna make my
00:32:42buttercream like the sponge paul's buttercream is flavored with just a hint of almond extract that's good okay
00:32:48love that so i put in a wee taste of honey i think that might have been the flavor but i have no
00:32:53idea my cake would be too well it's close it's coming out it's still liquid interesting seems good
00:33:01it's risen really nicely in the middle yeah we're seeing about a half of what it's meant to be
00:33:06i'm concerned about the middle here it's a wee bit soft ian we can't have no nerves in the tent what
00:33:11are we gonna do i mean we could meditate i would love a wee meditation close your eyes all right and
00:33:15take yourself to a beach okay all the noise around you um the waves are crashing they're taking me out
00:33:23to sea don't speak just hum i'm just up in the tent because i kind of need it till i be cooked now
00:33:29how long have you got bakers you have half an hour left how do you know you've got no watch
00:33:35whole thing's a lie oh no my cake has collapsed in the middle we've had a mare hopefully though
00:33:43and they just don't eat the central one i'll just hide it i'm starting my fondant icing i'm gonna
00:33:47make it the way i normally make it at home it's gonna do their sugar with some water no idea uh
00:33:52what else paul's fondant icing contains raspberry extract do you know what i'm gonna add a little
00:33:58bit of cherry i think it's rose water that was a lot of cherry and should be colored a deep pink
00:34:04going kind of heavy i've added too much water it's like a pastel-y pink that looks good did you just
00:34:10put your finger on my sponge you almost put your finger on my sponge almost my hands are clean it
00:34:16almost looks like a flapjack trim the edges then measure it and then nine equal bits very exact my
00:34:22degree was maths i still can't add up it looks a little bit on the brown side that looks like the
00:34:27back of paul's hand when he's judging just imagine him getting his fake tan put on with a fireman's
00:34:32hose no because i am actually gonna do that with his goggles on no so i won't be able to keep a
00:34:37straight face i'm gonna have to tell him what you said i can't serve that this is raw so uh no one's
00:34:43getting that one we're doing eight fondant parties now we're gonna fill these all the jam jam you know
00:34:48i'm franken caking them to make them roughly about the same height to compensate for my shoddy cutting
00:34:53i am gonna put the lids back on i'd rather overfill that one we'll hide that in the middle
00:34:58bakers you have ten minutes i'm just adding my buttercream on top nine little blobs my buttercream
00:35:05is slightly too soft i'm hoping that the icing covers a multitude of sins maybe it will maybe it
00:35:10won't i'm scared here it goes over the top oh they're really taking a lot of icing you should have
00:35:18crumb coated with buttercream didn't think they're like little fairy cakes aren't they they look
00:35:23disgusting messy i'm so sorry this is a hot pink mess bakers you have one minute left i really love
00:35:34taking it right to the wire oh my god these are hideous trying to blend it together i don't think
00:35:39they look that bad the final fancy do not drop them oh what should i do i'm gonna put the worst one
00:35:48at the back bakers your time is up well done i love them in fact i might pick another name tonight
00:35:59please bring up your fondant fancies and place them behind your photos oh my god mine is stuck with
00:36:04icing to the table oh my gosh totally well done they look so good wow what a fancy table
00:36:17it's judgment time for the baker's first technical challenge okay so what we're looking for our nine
00:36:23beautifully formed fondant fancies almond buttercream with an almond sponge with the raspberry fondants on
00:36:30the outside raspberry jam in the middle as well you had a lot of red herrings ground almonds definitely
00:36:35not inside because you'll not get the height but we'll test them and see what they're going to taste
00:36:40like these are pretty small proof i'm guessing ground almonds yes be interesting to see what's inside
00:36:46they've managed to get some jam in there i don't think that's bad it's just very small okay beautifully
00:36:52high the height on these are good i can't believe we're gonna have 12 of these
00:36:58i do think there's ground almonds in there but the color's not bad now these are uh pretty messy but
00:37:03they're all messy so there is consistency but the color's the right tone it is quite dense sponge
00:37:11moving on to our pink fancies that's not the color we wanted they're quite neat there's a very strange
00:37:17flavor in there is it a rose what that that's way off base okay i quite like the color of these the
00:37:24height is very good the decoration it's very neat they're all the same there's ground almonds in there
00:37:31it's quite nice cake moving on this is abstract decoration the color is good ground almonds again
00:37:38i think it's raspberry jam someone cut the finger i mean that is way way too dark yeah wow that's tough
00:37:45yeah it is very over baked absolutely solid like cardboard it's got ground almonds and it's got
00:37:49too much icing on it right color looks quite nice it's very shallow and it should have risen more
00:37:55than that i imagine that's because they're ground almonds in there it's nice almond flavor there is a
00:38:00tartness to that coming from the jam it's good these are my news this is too pink and clumsy the flavors
00:38:07aren't too bad with the ground almonds in there it's really it's really pushed it down these are quite
00:38:11high the colors they're more or less the same just look a bit clumsy yeah i mean it's the piping
00:38:20jerry not being fondant moving on to this it's much too much icing yes no sponge is not good
00:38:26very dry i like the flavor i don't mind it what this is the mama one and this is the baba one what's
00:38:34going on hang on one two three four five six seven where's the other one got a confession
00:38:42got no almond in the bus cream the honey could be a sweetener yeah okay
00:38:46prune paul will now rank the bakers from worst to first in 12th place this one here tom over baked
00:38:53they're too dark and i won't go on but they're not very good that's very nice in 11th spot we have
00:38:59hoyman why did you decide to put a completely different flavor in there i don't know and in
00:39:0410th we have this one hassan they're a bit pale messy terrible jasmine is ninth ian's eight nadia's
00:39:14seventh leighton's sixth leslie fifth and aaron fourth in third spot we have this one natalia these
00:39:22weren't bad the actual coloring and the neatness was the thing that we liked in the second place
00:39:28we have this one jessica you look astonished i am well they're pretty neat they're nicely risen
00:39:35they tasted good good job thanks which leaves number one
00:39:45don't clap you did have ground almonds but you managed to get the overall look the color was right
00:39:50the decoration was good so well done i am so relieved i feel like i had a little bit to prove
00:39:58after this morning i'm absolutely buzzing i'm almost vibrating guys brutal isn't it that is the
00:40:05roller coaster of bake-off everything just went wrong from the off i'm quite nervous yeah not very
00:40:10good on the technical and not very good on the signature so it's not looking good
00:40:13the bakers have just one more challenge before someone is named star baker
00:40:23and someone must leave the tent we're back this is exciting first cake corner we've got a lovely set
00:40:30of bakers and i love the fact that we set a really difficult technical toby did the best even you
00:40:36wasn't impressed with that they gave a round of applause and when you look at how he did in the
00:40:43signature it was pretty poor but when you look at the other side of the ground i thought tom for
00:40:47instance did an amazing job with the tartan but then last in the technical yeah how did that happen
00:40:52and jessica jessica again she's a real talent and she's really artistic great so what about natalia
00:40:58signature-wise she did really well and then she did well in the i'm hoping that hassan has a better day
00:41:03today i love for sam he's a lovely guy but he did have the most disastrous signature and later yeah
00:41:09he's in a bit of danger coming into the showstopper so today's really going to matter i'm really excited
00:41:14it's good to be back i've missed you guys what do you mean we all live together
00:41:24oh welcome back to the tent bakers for your showstopper challenge
00:41:28today paul and prue would love you to make an exquisite landscape cake no cheating you can't
00:41:35pick a landscape that's already a cake eccles dundee pontefract i mean they're all lovely places but this
00:41:43is bake off we need you to think outside the box you've got four hours to take us on a journey on your
00:41:49marks get set hey these poor bakers for their very first showstopper challenge are being asked to make
00:42:00a landscape cake scary my little dance taste and texture is obviously critical in this what's
00:42:08important is the choice of sponge i always say i love a tender sponge but the truth is that's not the
00:42:13right kind of sponge for building it would just get squashed you're thinking on multi-levels with this
00:42:18your thinking design the flavor combinations and then structural integrity it's quite a warm day
00:42:26today if anything is the slightest bit warm not only will the icing melt on it or the filling run the
00:42:32cake itself will collapse i want to see beautiful landscapes that taste great morning good morning
00:42:41so tell us all about your landscape so i'm doing my hometown of swansea the mumbles i'm taking you to
00:42:48the mumbles so i'm going to do the mumbles lighthouse yeah oyster mouth castle the brecon beacons just
00:42:54behind with all the daffodils i'm getting really worried now because you're really building this up
00:42:59leighton's ode to the green green grass of home will be built from his favorite cake growing up
00:43:04on a sunday my mother baked a victoria sandwich so to take us back to my hometown i'm going to do the
00:43:12mumbles and a victoria sandwich while leighton opts for an all-time classic this is going to be my
00:43:19blackberry and pistachio cake jasmine's taking the road less traveled once i've got this in the oven i'm
00:43:23going to make a cardamom cake this cardamom has got a pretty strong flavor you've got to be careful
00:43:27when you're doing it to end up tasting of i don't know soap the unique flavors in jasmine's three-tier
00:43:32landscape cake are a nod to a holiday's berry picking in the scottish highlands and a best friend's
00:43:38favorite ice cream i like that color the pistachio is for daisy she's the one who got me on the show
00:43:43she pretty much said if you don't do it i'm gonna i'm gonna enter you yeah were you quite nervous of
00:43:47doing it i just didn't really think i was good enough yeah and now you're here and you've seen
00:43:52all the other bakers and i'm like i'm definitely not daisy what have you done do that for while paul
00:43:59and prue will expect beautifully soft sponges it's a bit more solid than i'd want it to be it's crucial
00:44:05they're robust enough for the bakers to build their landscapes this is chocolate stout cake i'm
00:44:10using stout because it's my favorite drink and it really does add a lot to the complexity of the
00:44:16chocolate cake but this cake is so moist stability is a fairly big concern of mine ian will carve his
00:44:23rich chocolate and stout sponge to build his local beauty spot downhill beach one of my favorite places
00:44:29in the world last summer i got sunburned for the first time on a beach in ireland so it holds
00:44:35very special place in my heart ian's not the only baker risking a moist sponge
00:44:41i'm using quite special apples i lived with this wonderful lady called betty she was in her 90s she
00:44:48had this apple tree she knew i was applying for bake-off and wanted to see me in it but i never
00:44:52made it when she was alive so i preserved some of her apples betty's apples will be added to a sticky
00:44:58toffee sauce and drizzled over jessica's spice apple sponge to form lake bunyoni in uganda where
00:45:04she spent a very special birthday morning i basically stayed in a hammock and then woke up
00:45:09to the most beautiful sunrise i love the idea of the toffee apple it's quite autumnal actually you
00:45:13get some really rich flavors i'm looking forward to this good luck for betty right betty so this is
00:45:19a pumpkin puree it smells horrible but it tastes amazing hassan's also hoping to wow with winter
00:45:25warming flavors there's pumpkin spice mix cinnamon nutmeg ginger cloves and a little bit of allspice
00:45:31hassan's spiced pumpkin sponge will form the base of the bamboo forest he visited in japan
00:45:36a landscape he's hoping will put him back on the path to success have you practiced it yes
00:45:42you struggled a little bit yesterday this one has to be spot on going in the sheer scale of today's
00:45:51showstopper challenge i'm making six tears means managing their ovens all right we'll test the bakers
00:45:57to their limit
00:46:02start as the first sponges hit the heat
00:46:05it's done there's no time to rest now i need to start on the second batch with more cake to make
00:46:11and fillings to begin welsh jam it's made with love extra coffee the cool make them drunk
00:46:19poi man's boozy buttercream will fill layers of coffee and walnut sponge
00:46:23stacked to form hong kong's lion rock mountain when i was a child i used to take the bus to go to school
00:46:29yeah lime rock got the tunnel every time when the bus get full then it's like halfway through so
00:46:37lovely so when you're in the tunnel you know you're nearly home yes tom's really living a happy
00:46:41childhood too i was super lucky growing up my danish granny had a farm in iceland and it's just the
00:46:48most stunning country ever he'll recreate the wild landscape he spent many happy summers exploring
00:46:54from layers of chocolate chiffon sponge white chocolate and hazelnut ganache and a decadent dark
00:46:58chocolate and orange ganache i 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 colored orange that's so orange while tom plans to construct a
00:47:08small section of icelandic tundra if you were to take a slice out of iceland and lift it up this is
00:47:13what it should look like natalia's thinking a bit bigger i'm going to make a landscape of ukraine
00:47:20the whole whole landscape the whole landscape how big is this going to be actual size
00:47:27from its golden fields and winding rivers to the majestic mountains natalia will build her
00:47:31beloved homeland from rich chocolate and rum sponge and cherry jam this cake means well what for me
00:47:38especially nowadays i've got friends and my family and ukraine so sometimes i got homesick i live few
00:47:50years in a kiev it's such a wonderful city it's full of arts full of wonderful people so yeah it's so sad
00:48:02that's what we're doing ladies and gentlemen you are halfway through
00:48:13three two one as the first of the sponges exit the oven oh my glasses are steamed so give me two minutes
00:48:21it's done the race is on to call them before assembly can begin i know she's behind me
00:48:26those look lovely thank you is it chocolate chocolate stout oh stop it yeah if you want
00:48:31a wee drink it's still over there come on then oh i thought you meant the sky i thought you meant
00:48:35the cake they need a little bit longer every minute more in the oven i'm just gonna double
00:48:42check these because i am terrified there's one less they'll have to call needs a bit longer and construct
00:48:48i'm gonna have five minutes on it's a little bit worrying because i don't know if i've exactly
00:48:54nailed this in the time in practice toby will stack white chocolate sponge brown butter sponge praline
00:49:00and strawberry jam to form the famous jacob's ladder staircase of hometown sidmouth and there'll also
00:49:05be a jelly sea which is the one i'm most concerned about because that has redecorated the inside of my
00:49:10fridge a few times while toby celebrates the good old british seaside second sponge out hopefully it's
00:49:17cooked this time that's coconut liqueur nadia's taking us somewhere a little warmer my landscape
00:49:24is a tropical island in mauritius where i went on holiday with me family we ate loads of coconut
00:49:29when we were there and drank loads of mojitos wow what a holiday pat full of tropical flavor she'll
00:49:36spread lime curd between layers of coconut and lime sponge soaked in coconut liqueur isn't it lucky we
00:49:42like coconut yeah isn't it i think it sounds lovely yeah well they like coconut so that's a good thing
00:49:49because there's a lot of coconut going in this cake this 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 flavor the cake's
00:50:01inspired by a place in barcelona that i like parks udea complete with chocolate stonework and a jelly
00:50:07lake aaron's ambitious park will be built with coconut sponge filled with coconut buttercream and miso
00:50:12caramel i'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 this is probably the
00:50:25most important part if this doesn't go 100 then the stability just isn't there as the bikers stack
00:50:32soft sponge and fillings chair is jam the biggest threat they face is heat it's really important that
00:50:38they're cold because otherwise all the feelings will melt you don't want that sloppy mess is it quite
00:50:44stressful i feel like everyone's slightly freaking out my motto is to go faster that looks pretty flat to
00:50:49me i'm going to cut now i'm starting to cut out the cliff this is border with the belarus i've got a
00:51:02picture of ukraine like in school yeah oh god oh it's just fucking hard
00:51:10oh man oh it's so horrible
00:51:23just 60 minutes remain and ian's downhill beach faces an uphill struggle
00:51:35is it fixable maybe we'll see i'm really on a wing and a prayer right now you can do this use the
00:51:42force i'm going to try and wrap it in acetate i'm going to chuck it in the fridge and just hope for
00:51:48the best it's fine you've got this you've got it for the rest of the bakers constructions in full
00:51:57swing are you a good plasterer i bet you are never tried as they add the details oh is that the little
00:52:03road that'll bring their landscapes to life how's it going hassan all right i think i'm rushed for time
00:52:09i'm piping the tree which is great with a shaky hand i've put some vanilla buttercream to create a log
00:52:15effect i'm making it in the form of a tree stump my dad was a carpenter we used to go to wales as
00:52:22kids my dad made a camper van and we used to go on holidays in the camper van leslie would build her
00:52:27tree stump from kirsch soaked chocolate sponge and cherry jam and she'll paint a buttercream welsh
00:52:31mountain landscape in the style of her dad's favorite artist we used to watch bob ross the voice was so
00:52:38soothing and dad had dementia so it really calmed him down we was watching the bake-off one night and
00:52:43my dad's like have you applied i said no daddy goes do it do it okay then so here we are i think
00:52:49he'd be proud he'd be very proud ladies and gentlemen you have half an hour left really oh my god
00:53:00stressed i am a bit behind i wanted to have my chocolate work done before now running out of time
00:53:05running out of icing this is going to come down to the wire it's grave yeah mountains it's looking
00:53:12like home make it look like lying looks terrible the cakes in the fridge seems to have gotten a good
00:53:19bit firmer i'm just doing my moss night now it's all about the sea this could go very wrong might not
00:53:25set this doesn't look like baking to me this is science this is the agar agar to set it so i do add a
00:53:31a lot of i'll just fix this acetate dump it all straight in and pray
00:53:39the stress i don't even want to breathe i just need the cake hard if i open this and the cake
00:53:45completely collapses that's me gone oh this is so to the wire again
00:53:50i'll take it no i'm running spakers you've got 15 minutes left is that all just hammering this
00:54:03as fast as we can ah i'm making a wall of the tunnel a measure by eye oh too big
00:54:10this is the castle that's the dragon my forest so beautiful that looks absolutely amazing now what
00:54:20we're going to do is put the cake on top it's super important that these are lined up right which
00:54:25where's the front how do you know what i found a bit of a lean anyway only a little bit looks really
00:54:32precarious what's that wobble looks like leaning tower pizza leading tower of mumbles stop it we are set
00:54:45i need to get my trees sorted my river carefully trying to channel my inner bob ross that river now
00:54:54needs to go straight in i'm making sheep a bit wonky tunnel the trouble is my sheep look like they've
00:55:02got myxomatosis i put my heart where is here i'm just going to try and cover as much of the buttercream
00:55:10as possible i have to put the wheat rain on the cars it's going to be down to the wire bakers you've
00:55:18got one minute left i've got no choice let's get it off finishing touches ukrainian flag flowers putting
00:55:27the last few toasters on toasted coconut oh it's really soft oh
00:55:42just making some little coconuts for my tree there's more i want to do but didn't have enough time
00:55:47miss something to do the bat oh no the sea's detached thank you darling bakers your time is up
00:55:58oh please step away from your showstoppers well done bakers you did it
00:56:07what a mess so upsetting that's actually miraculous that's insane you smashed that
00:56:18it's time to judge the showstopping landscape cakes ian would you like to bring up your showstopper
00:56:34that's incredible it looks amazing and it's so imaginative and crazy i love it right this is
00:56:41chocolate stoat blackberry jam and cream cheesecake there's a lot of icing on there it's too much when
00:56:48you'd get the fruit and the stout cake it works beautifully well together i'd happily eat a plate
00:56:53full of that tastes great well done thank you thank you thank you i think it looks amazing it says
00:57:09tropical just wondering how am i going to cut this the back so swizzle very i don't know if that's a word
00:57:15swivel you just told me to swivel i have done coconut and lime cake with coconut liqueur toasted
00:57:25coconut buttercream and lime curd love the flavor but your cake is over baked okay and the seed's quite
00:57:33tough i've put quite a bit of a gardener because i had to set it got the texture of a tennis ball
00:57:43happy with it um i had some severe timing issues it's a little unfinished looking the cake is toasted
00:57:49coconut swiss meringue buttercream flavored with vanilla and miso caramel and certainly coconutty you've
00:57:56got a lot of coconut in there you need a lime you need a citrus to balance out the sweetness
00:58:04i think it looks amazing i love the design it's beautifully painted but let's see what it tastes
00:58:10like shall we you've got a black forest cake the sponges have kirsch syrup and there's a black forest
00:58:16buttercream and a cherry jam that is delicious is it the flavors are spot on and it's beautifully baked i think
00:58:24you've done an amazing job thank you you can breathe now where's the lion is this the line here yes i
00:58:37think you could have done a little bit more on that this coffee and walnuts cake with coffee liqueur
00:58:44buttercream i love coffee and walnut cake good it's not the lightest of cakes but it is very delicious
00:58:51i do like it i think the liqueur is probably a little bit too much a little bit too punchy for me
00:59:00it's representational of the highlands but we would have liked to see more landscape rather
00:59:05than three tiers but i think it scores on neatness and style it's beautifully done it's a black green
00:59:11pistachio cake with a black green pistachio mousse in the middle and the mousse is surrounded by a
00:59:16cardamom cake cardamom level is perfect pistachio is perfect too i've never had that combination before
00:59:22that's gorgeous
00:59:28well
00:59:31it's a bit wobbly yes it's on the lean so let's hope the cake tastes good it's a traditional victoria sponge
00:59:38with buttercream and a raspberry jam this is a very tough cake oh it is over baked and you can see
00:59:47that the weight is concentrated at the bottom i dread to think what's underneath that would be delicious
00:59:53i do like the flavor it's a bit simple but it is unfortunately over baked
00:59:57it's so beautifully done thank you so much the lakes the rivers the mountain ranges it's just
01:00:08beautiful where's kiev yeah where the heart when the heart yeah that's where we should have the heart
01:00:15yeah i think so it's a chocolate sponges and whipped cream with the cream cheese and the cherry filling
01:00:27it's stunning thank you so much the chocolate cake is so intense but it's not heavy it just imparts
01:00:39flavor chocolate chocolate chocolate it's very delicious yeah that's a special cake though
01:00:44i'm so happy thank you so much thank you
01:00:47these bamboo plants seem to be just chunks of bamboo and no yeah uh timing issues it's odd it's
01:01:01like a dream good dream or bad it's a pretty bad one to be honest all right let's have a look inside
01:01:08my flavors pumpkin spice pumpkin sponge cake with a pecan praline swiss meringue buttercream
01:01:14i love the cake beautifully baked beautifully spiced but the cream's not carrying much flavor okay
01:01:27what happened time time got the better of me and then the sea decided to depart it's a bit
01:01:32simplistic yeah it's basically one cake on top of another let's have a taste it has a white chocolate
01:01:38sponge a brown butter sponge white chocolate bus cream praline and uh strawberry jam i do like the
01:01:45flavors of both so do i but you've slightly over baked them it's a shame
01:01:55the overall effect is good i do like what you've done he kept it quite natural and this is your little
01:01:59hammock that's a huge hammock i'm not a small girl paul it's made up of a spiced apple sponge toffee apple
01:02:07and the mascarpone filling that toffee apple cake is stunning it's a very challenging cake to make
01:02:17because you often get them quite claggy but that is baked beautifully and it tastes amazing it's really
01:02:22delicious well done jessica yeah baby tom would you like to bring down your showstopper please
01:02:29wow
01:02:41well it's beautifully done clean sharp looks great so now it's got to taste good it's made up of a
01:02:47chocolate sponge dark chocolate and orange whipped ganache and a white chocolate ganache with hazelnuts
01:02:53beautiful layers oh god it's gorgeous the orange in it is delicious it's beautifully baked it's
01:03:02beautifully executed it's very what i'm beginning to realize is very tom you're a good baker tom you
01:03:09should be really proud of yourself well done tom thank you so much oh do you know what after
01:03:21yesterday's technical it's a total relief and yeah honestly i don't really know yet but i'm still in a
01:03:27slight daze from it that could have gone a lot better i really am just holding on to hope that the
01:03:32technical will carry me through positive and negative so i'm 50 50 on if it'll be enough to
01:03:38keep me in i'm very clear it's going to be me you drop your game slightly on a victoria sponge and it's
01:03:44game over right i thought that was an impressive showstopper i absolutely loved it such good baking
01:03:52i got a little bit emotional on natalia's bank it was touching the flavor and the texture she managed to
01:03:58achieving that chocolate cake was stunning jessica's cake was amazing tom's cake was exceptional and i
01:04:04know he was last in technical but you have to put him in line for star baker because it was that good
01:04:09so who's in danger to go home hassan and toby he obviously struggled with time it was unfinished
01:04:15and later when we said a landscape we meant it to look like a landscape like a landscape not cakes
01:04:21i didn't realize that's what you meant i just thought you meant not portrait you spent too much time on
01:04:26social media well done bakers fortunately i've got the great job of announcing the first star baker of
01:04:42the series the star baker is natalia now unfortunately i've got the job that no one wants we're just
01:05:03getting to know yeah but unfortunately someone does have to go and that person is
01:05:12so sorry yeah oh give me a hug sorry buddy yeah i think i'm a bit upset i did expect it though
01:05:28it wasn't your couple of days was it everyone's a really really phenomenal baker they're all such
01:05:35lovely people and even though it's been a short-lived experience i've enjoyed it hopefully i can reflect on
01:05:41some things and then maybe get back to baking when i get a chance i've never appreciated watching
01:05:46the show how close you get so quickly literally in 48 hours of being with these people you feel
01:05:51like you know everyone so well it's gutting for anyone to go but hassan especially such a lovely guy
01:05:56well done thank you should feel very proud of yourself thank you so much
01:06:07star baker i'm in shock absolutely in shock really thank you thank you this cake
01:06:13means a lot for me and i so proud so yeah absolutely happy well you scraped it
01:06:28i was very lucky skin in my teeth i know i'll have to see another day thank goodness for that can i call
01:06:35my husband hello hello i want a star baker really wow well done that's amazing
01:06:54oh my gosh so yeah it's a wonderful day
01:07:01next time it's currently 29 degrees the heat is on for biscuit week there may be trouble ahead
01:07:09with a revealing signature bake
01:07:13close one eye
01:07:15a technical challenge that should be an all-time classic that's all right isn't it
01:07:20and a spectacular showstopper no that could call time
01:07:24oh on almost anyone has anyone quite like that before oh are you a star baker in the making if
01:07:34you'd like to apply for the next series of bake-off visit channel4.com forward slash take part
01:07:54do
01:07:57do
01:08:04do
01:08:06do
Recommended
1:08:05
|
Up next
1:02:42
58:11
58:18
1:08:08
53:15
1:14:00
58:18
53:48
29:48
29:57
29:25
1:10:48
59:16
58:08
1:10:57
1:24:28
1:21:21
57:12
1:20:14
1:12:58
51:44
50:18
52:05
Be the first to comment