- 10 hours ago
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00:00:00Last time, we kicked off with cakes.
00:00:04It's a bit green.
00:00:05They look disgusting.
00:00:07Oh, God.
00:00:08While Ian went from mess...
00:00:09It's just falling apart.
00:00:10..to success...
00:00:12That's incredible.
00:00:13..and Jessica and Tom were on a roll.
00:00:15I think it's delicious.
00:00:17It was Natalia's taste of home...
00:00:18Stunning.
00:00:20..that earned her the first star baker crown.
00:00:23While Leighton had a wobble...
00:00:25This is a very tough cake.
00:00:27Oh.
00:00:27..Hassan's hopes came unstuck.
00:00:29It's got no stability.
00:00:31Looks like it's been dropped out of a tree.
00:00:33And he was the first to leave the tent.
00:00:35It wasn't your couple of days, was it, really?
00:00:37No, no, it wasn't.
00:00:38This time...
00:00:39There may be trouble.
00:00:41We're baking biscuits...
00:00:42Close one eye.
00:00:44..with a signature bake...
00:00:46..that not everyone's cut out for.
00:00:49A technical challenge...
00:00:51Lord have mercy.
00:00:52..that should be an all-time classic.
00:00:54That's all right, isn't it?
00:00:56But time is the theme...
00:00:58Please don't break, please don't break.
00:00:59..and the problem.
00:01:00It's like it's condemned.
00:01:01..in a spectacular showstopper.
00:01:03Oh!
00:01:05I've never seen anyone quite like that before.
00:01:08Oh, don't!
00:01:0811 bakers remaining.
00:01:21Last week, Paul, to spit out some of my cake.
00:01:38This week, I hope he actually swallows it and enjoys it.
00:01:41Good luck.
00:01:42You too.
00:01:42Good luck to you too.
00:01:43But who will be crowned Biscuit Wheat Star Baker?
00:01:46I've got a go-to biscuit.
00:01:47Always involves chocolate and orange.
00:01:50And who will have to leave the bake-off tent?
00:01:53Are you a dunker?
00:01:54Yeah, big time.
00:01:55Sometimes I do leave it in a wee bit too long.
00:01:58Am I looking forward to today?
00:01:59I think I am.
00:02:01Excited, but very nervous again.
00:02:03How do you approach that difficult challenge?
00:02:06Have a little dance.
00:02:10Hello, bakers.
00:02:12Welcome back to the tent.
00:02:13It's biscuit week.
00:02:14What's your favourite biscuit, Noel?
00:02:16Well, not many people know this about me,
00:02:18but at midnight, I like to get naked,
00:02:20glue feathers onto myself and put party rings in my eyes
00:02:23and pretend to be an owl.
00:02:24Nice.
00:02:25No party rings.
00:02:26I hate nice.
00:02:28For today's signature challenge,
00:02:30the judges would like you to bake
00:02:3112 slice and bake biscuits.
00:02:34You'll be doing this by shaping the dough into an oblong
00:02:37so that when you slice into it,
00:02:39it reveals a picture or a design.
00:02:42You have two hours.
00:02:43On your marks.
00:02:44Get served.
00:02:45Bake.
00:02:47Great.
00:02:48Biscuit time.
00:02:50Let's hope it will be tasty,
00:02:52especially after last week.
00:02:54Little bit nervous.
00:02:55Drama queen.
00:02:58I'm not going to worry today.
00:03:00No worries.
00:03:01Uh-uh.
00:03:02Oh, no.
00:03:04Today's signature challenge is a slice and bake biscuit.
00:03:07Normally, when you make a biscuit,
00:03:08you make a paste which you roll up,
00:03:10pop in the fridge to chill,
00:03:11slice and then bake it.
00:03:13But the difference is we want them to hide
00:03:15a big design inside.
00:03:17But we don't want a simple pattern like a checkerboard.
00:03:20We want a picture.
00:03:22So the shaping is going to be difficult
00:03:24because the bakers really have to think ahead.
00:03:26We're making something which will only show up as the picture
00:03:29when you slice it.
00:03:31You're going to have to make lots of different colors
00:03:33and think in a 3D way,
00:03:35and that is extremely difficult to do.
00:03:37But this biscuit has another problem.
00:03:39It needs to have a snap.
00:03:40But once you add color to a biscuit,
00:03:42it's very difficult to know when it's baked.
00:03:44They won't want it to be in there too long
00:03:46because they don't want it to go brown
00:03:48because that will spoil their pattern.
00:03:49If they go too far and try to impress us too much,
00:03:52then they're going to run out of time.
00:03:54You may lose the overall pattern
00:03:55and you may start panicking, underbake it, overbake it.
00:03:58Keep it simple and make sure the bake is correct.
00:04:02Boy, man, good morning.
00:04:04Hi, good morning.
00:04:05Tell us all about your biscuit.
00:04:06During the Year of the Ox,
00:04:09because I was born in the Year of the Ox,
00:04:12so it's quite intricate.
00:04:13Have you managed to do it in the time?
00:04:15No.
00:04:16Never.
00:04:18Baking isn't quite enough
00:04:19to satisfy Poi Man's creative urge.
00:04:22She also paints rocks
00:04:23to decorate her garden and local area.
00:04:26Stone village.
00:04:27Her intricate almond and ginger biscuit ox
00:04:29will be complete with ears and horns.
00:04:32You paint rocks
00:04:33and then leave them in the forest for people to find?
00:04:35Yeah, make someone happy
00:04:37when they pick up the rock in the forest.
00:04:39Without my name.
00:04:41Do you tell anyone?
00:04:42Not really,
00:04:43but when I go back, it's gone.
00:04:45OK, let's leave that chat there.
00:04:52Spices, here we go.
00:04:54Tom has also looked east for inspiration.
00:04:57I am making the Haya Safiya,
00:04:59which is the mosque in Istanbul.
00:05:01It's like the most incredible building I've ever been in.
00:05:04When Tom isn't holidaying with his friends,
00:05:06he's competing with them.
00:05:08Oh, yeah, baby!
00:05:11Yes!
00:05:12His Haya Safiya biscuits will feature Turkish spices
00:05:15balanced with a sharp lemon filling.
00:05:17How you doing, Tom?
00:05:18Week two.
00:05:19Well done.
00:05:19Congratulations.
00:05:20Week two.
00:05:20We made it.
00:05:21Honestly, after the technical last week,
00:05:22it does feel like...
00:05:23Can I be honest with you?
00:05:24Yeah.
00:05:24I think you should have had a handshake.
00:05:27Stop it.
00:05:28Did the show stop?
00:05:28I felt like he messed up there.
00:05:31Just saying.
00:05:33How much do you want it?
00:05:34How much do you want that handshake?
00:05:35Let's pretend that we're getting that.
00:05:37It'd be amazing, wouldn't it?
00:05:39Tom's mask will require 30 precisely measured sections of dough.
00:05:43Have I got the colours?
00:05:44One, two, three, four, five.
00:05:45One, two, three, four, five.
00:05:46And whilst all the bakers will have to create multiple colours
00:05:49to build a design that will reveal a picture when sliced...
00:05:52It's so blue.
00:05:53..flavour could prove even more important than how it looks.
00:05:56Ooh!
00:05:57That's nice.
00:05:59..features that Nadia's hoping to combine.
00:06:01I am making a shape of an avocado.
00:06:04And I'm flavouring it with matcha.
00:06:06Are you using colouring or just matcha?
00:06:08Just matcha.
00:06:10How much matcha have you put in?
00:06:12Not that much.
00:06:14Nadia often relies on old family recipes in the kitchen.
00:06:17I think none is best as better.
00:06:19None is best!
00:06:20Her Amma's love of avocados on toast
00:06:23has inspired her chocolate and matcha biscuits.
00:06:25He doesn't like matcha, you know that, don't you?
00:06:27No, he hates it.
00:06:28Does he? Oh, well.
00:06:29Yeah, it's like his kryptonite.
00:06:31Have you practised this?
00:06:32Yeah.
00:06:33If my kids see one more avocado biscuit,
00:06:35they're going to throw it at me.
00:06:37I've been hiding them and my kids pack lunches and everything.
00:06:40They're like that.
00:06:40Oh!
00:06:42Once their dough is coloured...
00:06:44This is the tricky bit.
00:06:45..the baker's designs can only be created
00:06:48by cutting and shaping multiple building blocks.
00:06:50Three mil, 6.4 wide.
00:06:53I do buy it.
00:06:54I don't have time to measure it.
00:06:56And whilst Tom is having to use custom-made templates...
00:06:59Got a good dip.
00:07:00..Aaron has also come prepared.
00:07:02I'm using the extruder to get the tongue.
00:07:05The actual design is like a baby's face.
00:07:09Aaron lives in London with his boyfriend, Anthony.
00:07:11Cheers.
00:07:12They've recently celebrated the arrival of their best friend,
00:07:15Latifa's baby girl.
00:07:17And when he would be immortalised in a tonka
00:07:19and malted milk biscuit dipped in milk chocolate.
00:07:23Just putting the glint on an innocent child's eye.
00:07:27Before they realised, working full-time, paying bills.
00:07:31BAKERS, YOU ARE HALFWAY THROUGH.
00:07:36WHERE?
00:07:37YOU'VE GOT ONE HOUR LEFT.
00:07:39IF I CAN'T FINISH IN TIME, IT WOULD BE A COW.
00:07:43REMEMBER, NOT ABOUT THE BAKING, ABOUT THE VIBES.
00:07:48WHO IS THAT?
00:07:50I'M GOING TO START THE ASSEMBLY.
00:07:52THE BAKERS ARE NOW BUILDING BLIND.
00:07:55I START FROM THE INSIDE FIRST, AND THEN BUIL IT UP.
00:07:58THIS, THE NOSE...
00:08:00THEY WON'T KNOW IF THEY'VE CONSTRUCTED THEIR DESIGNS CORRECTLY...
00:08:0325 mil.
00:08:04..until they slice them.
00:08:06I'VE NEVER DONE ANYTHING LIKE THIS BEFORE.
00:08:07IT WAS SUCH A WACKY CHALLENGE.
00:08:09BUT THAT'S NOT THEIR ONLY WORRY.
00:08:11THIS HAS GOT TO GET IN THE FREEZER.
00:08:13AS SOON AS THEY BEGIN BUILDING...
00:08:14SO STICKY.
00:08:16..the heat from their hands will begin melting their dough.
00:08:18IT'S LIKE TRYING TO HANDLE COOKED SPAGHETTI.
00:08:20JUST LIKE THIS IN THE FREEZERS.
00:08:22AND WHILE TOM, ARRON AND POI MAN ARE BUILDING JUST MILLIMETERS AT A TIME...
00:08:26THESE ARE THE CHEKS.
00:08:28SO I'VE PRESSED IT 45 DEGREE.
00:08:33EVEN THE SIMPLER DESIGNS ARE A STRUGGLE TO BUILD.
00:08:36BECAUSE THIS IS HEAVY.
00:08:37IT'S MAKING THE BOTTOM A BIT FLAT.
00:08:39SO THEN I NEED TO CURVE IT AGAIN WITH MY FINGERS.
00:08:41MASS WELL.
00:08:43GOOD MORNING NATALIA.
00:08:45HELLO.
00:08:45STAR BAKER.
00:08:46OH YES.
00:08:47THANK YOU SO MUCH FOR IT.
00:08:49TELL US ALL ABOUT YOUR BISCUIT.
00:08:50SO MY BISCUIT IS INSPIRED BY FLACK OF GYORKSHIA.
00:08:55WHERE I NOW LIVE.
00:08:58YOU LIVE IN YORKSHIA.
00:08:59Yes, it's a shame actually cuz I'm from the sort of the Lancashire side
00:09:04To support her new life in Yorkshire
00:09:07Ukrainian-born Natalia is training to be an accountant. Thank you, baby
00:09:13She's hoping her almond flavored white rose tribute to her adopted home will help her retain the star Baker crown
00:09:19What star Baker in Ukrainian?
00:09:21Zirka
00:09:26When I was making these at home my boyfriend was like is it the Millennium Falcon and I was like
00:09:31Well, obviously no, but maybe I'll say these were going to be boats another Millennium Falcon
00:09:37Jasmine is a keen wild swim
00:09:41The water has inspired spiced orange biscuit boats. I need to get them in the freezer in five minutes time
00:09:49So we're up against it, but jasmine's boats go faster, right aren't the only design already on their way to the freezer
00:09:57What's it look like?
00:10:00It's a carrot. It's a carrot. It's an orange. It's an orange. Oh, you know, I was close
00:10:07Wine o'clock wine o'clock
00:10:10Layton gets all these bakes taste tested by his best friend Audrey nice your baking's improved
00:10:17She's approved these orange slice biscuits of a chocolate orange ganache dip
00:10:23You all right? You're not too stressed. You seem a bit like stretch. Should we dance? Come on. Let's dance. Let's get rid of the stress
00:10:29There may be trouble
00:10:32Chill out
00:10:34You know I've done this show I know I've been in stress, but I know where the door of the oven is
00:10:39There goes the last layer what's the simpler designs are ready to chill looks very strange doesn't it oh?
00:10:50Those planning to impress the judges with something more complex
00:10:53I've got a five minutes to do the whole thing ten minutes to chill it again could be starting to regret it. This is so fiddly I
00:11:01I need to start building now otherwise. I won't have time. I will have to build the year and haul separately
00:11:09Now I'm just doing the bits of the face my first practice my boyfriend actually said they look like Edward monks the scream
00:11:17They look pretty scary to complete the face on his design
00:11:22Toby has come up with a shortcut you just start with the main features and then let this dough get quite soft
00:11:28Doesn't look pretty, but you just kind of like swap it in like filling holes in your house
00:11:33Toby and his girlfriend said have recently bought their first home which they share of their rescue dog backs leave it
00:11:43He'll attempt to build banana and peanut flavored Beck's biscuits
00:11:47We're swapping in my third doesn't feel like you should be doing it to something you're going to serve Prue and Paul to be honest
00:11:53One baker plans to serve Prue and Paul the most important meal of the day
00:11:57I'm making eggs and bacon on toast and so you've got the yolk white the bacon the bread
00:12:04Do you think you've been a bit mean with the bacon you've got to look after your cholesterol program I see
00:12:10Jessica works as a health care systems designer and works out every weekend at a local skate park
00:12:18She's flavoring her breakfast biscuits with another of her guilty pleasures cherry bakewell. Who do you fear? Who do you think is really good?
00:12:25Tom? Everyone is you fear everyone so I last week I said this
00:12:31Surely not point now
00:12:33She paints pictures on rocks and then puts them in the forest and doesn't tell anyone
00:12:38That's so nice
00:12:40I literally puts it back in the freezer these need to get chilled
00:12:44Quite heavily before you slice them because if it's too soft it will collapse under its own weight
00:12:49Oh
00:12:51I have time to do the horn
00:12:54What am I doing? Come on
00:12:57I still haven't freeze it
00:13:00How lonely you're seen in a freezer 15 minutes, but some bakers
00:13:07Can't just chill
00:13:09Cream cheese icing time banana cream cheese icing time
00:13:12I'm just melting some chocolates for the back of them. This is my whipped orange ganache
00:13:18Oh my god, you can't go wrong with chocolate orange. Oh, can you taste it? No, I'm all right. I'll add too much in week one
00:13:25Away from hairdressing and baking Leslie's passions are a garden. You're gonna get wet and her dogs Norman and Marley
00:13:33Bonkers dog. But it's her love of cupcakes that's inspired her whipped chocolate ganache filled orange cupcake biscuits
00:13:40What's this about you being able to do my brummie accent then because my partner's mum and dad are from King's standing
00:13:47That's where I'm from, is it?
00:13:49No, but are you all right, babs? I'm all right, I'm fine
00:13:53So I'm making mincemeat and then infusing that into a white chocolate ganache
00:13:57This is going to be modeled after my cat's last Christmas. He stole the mince pie straight out of my hand
00:14:03Rescue cat Victor lives in Belfast with in his girlfriend Dervla. He is really living up to the black cat reputation
00:14:10His mince pie crime will be recorded in a spiced orange biscuit filled with mincemeat ganache
00:14:17I want him to be shamed publicly on TV
00:14:22Look straight into the camera and tell him Victor you've been out of order and now we're gonna shame you
00:14:28Imagine shaming a cat
00:14:32What time are we on?
00:14:3445 minutes remaining
00:14:36Now it's a balancing act letting the whole thing chill long enough that you can slice it really neatly
00:14:40But I'm worried about baking time
00:14:42I'm so worried about this
00:14:44Take the dough out of the freezer too soon and their design could collapse when cut
00:14:49Now I do the years in thunder and home
00:14:52It's a last-minute plan
00:14:53But left too long and there won't be enough remaining time to bake and deliver the snap the judges have demanded
00:14:59It's a lot of waiting around isn't there? I'm just waiting
00:15:02Stop looking at other people
00:15:04No, I know
00:15:05You're constantly not looking at other people
00:15:06You know what you're doing
00:15:07Five minutes
00:15:08It's the moment of truth
00:15:11Cue potentious music
00:15:13I need to do this in five minutes
00:15:16Upside down there could be an ice cream
00:15:18Hopefully
00:15:20It's a dental floss
00:15:22It's a dental floss
00:15:23If I used a knife it would make it uncircular
00:15:29Just a bit squishy
00:15:32I'm not cutting them very, very thick because I still want them to have cocoa dough seeds
00:15:38Are you going in yet?
00:15:39No
00:15:40How long have we got left?
00:15:41You have half an hour left
00:15:43Are you messing?
00:15:44No pressure
00:15:46They look like cupcakes-ish
00:15:49I'm going to put them in
00:15:51Hopefully we'll have enough time to finish these
00:15:56Whilst everyone else is baking or slicing
00:15:58Eggs are baking
00:15:59Not long enough
00:16:00Hoy man, Tom and Aaron are still chilling their biscuit dough
00:16:04The oven is on, the oven is ready, the oven is primed
00:16:07Look at us with these
00:16:10Woohoo!
00:16:11Good luck girls
00:16:14She's alive
00:16:15I mean it looks about as close to Vex as a biscuit can
00:16:18Bit nervous about this now to be honest
00:16:20Wait Victor
00:16:21Pray for me
00:16:22Trust the process, trust the timing
00:16:27Oh, got holes
00:16:31Doesn't look like ox
00:16:33It's quite an abstract ox
00:16:35It looks like a cow
00:16:37It's okay, it's what it needed to look like
00:16:39It's a fitting image of Winnie, literally like she's here with me now
00:16:50Douche, douche, douche, douche
00:16:51Oh, it's not even
00:16:54I just don't want them to brown too much
00:16:57Such a fine line between over baits and under baits
00:17:00Whoa
00:17:02Oh, this one looks a bit
00:17:04Is he winking?
00:17:05Oh, she's lost her eye
00:17:06Imagine like a little bit of black hair
00:17:08It looks a little bit like Noel
00:17:10Oh
00:17:14I'm not even joking, it's so good
00:17:16Can we actually cook this?
00:17:17Can you give me that?
00:17:18You're cooking
00:17:19I'm going to cook this
00:17:20Let me put it in the
00:17:21And I'm going to
00:17:24Look at the resemblance
00:17:25Close one eye
00:17:30They're not quite crispy enough
00:17:31Get them in the oven
00:17:37My God
00:17:39It's taking a bit of time
00:17:40Hurry up
00:17:41I've pushed it up a bit
00:17:42How many times?
00:17:43My God
00:17:44You've got 15 minutes left
00:17:46They're not going to have the best nap in the world
00:17:48I'm praying
00:17:49Thank you so much
00:17:56If I take them out too soon
00:17:57Because they might have butter in the dough
00:17:58They all be soft
00:17:59I'm scared
00:18:01I'm scared
00:18:02If I leave them in too long
00:18:03Because of the amount of sugar as well
00:18:04They will be too hard
00:18:06What?
00:18:09What do I want to do?
00:18:10How many minutes have we got left?
00:18:11You've only got five minutes left
00:18:13I'm just going to have to come out
00:18:15Right
00:18:16Here we come
00:18:18I hope it's done
00:18:25Oh no
00:18:26It won't stick
00:18:27I'm just dipping my biscuits
00:18:30How much time do we have?
00:18:31Bakers
00:18:32You only have one minute left
00:18:35It'll be alright
00:18:36The year and wholeness look really silly
00:18:38Do you want hands?
00:18:39Yeah put
00:18:40Just dip and then just swipe and then pop them there
00:18:45Bakers
00:18:46Your time is up
00:18:49Please step away from those juicy biscuits
00:18:52I hope they're not juicy
00:18:55Something would have gone wrong
00:18:56They look gorgeous
00:18:58You know what darling
00:18:59They are what they are
00:19:00They look so good
00:19:02Thanks
00:19:03I think they look like pick now
00:19:05Does Noel count?
00:19:06Does Noel count?
00:19:07Ha ha ha ha
00:19:09Oh Noel's hot
00:19:12It's judgement time for the baker's signature slice and bake biscuits
00:19:20Hi Nadia
00:19:21Hi Nadia
00:19:22Hi Nadia
00:19:23Very clever
00:19:28I think they look better on the back
00:19:29Better on the other side
00:19:30Yeah
00:19:31You've managed to get quite a few layers coming into that
00:19:33That made with matcha and chocolate
00:19:38Probably could have done with a little bit longer in the oven
00:19:40Because you've got such a thick middle
00:19:42Yeah
00:19:43Definitely under baked
00:19:44And I don't think the flavour is quite strong enough
00:19:46Prue's right
00:19:47If you're going to put matcha in then put it in
00:19:49Yeah
00:19:50Regardless of whether we like it or not
00:19:56Looks like a cat
00:19:57She's quite cat-like
00:20:00The design is stark
00:20:01They are cinnamon honey biscuits
00:20:03With banana, cream cheese frosting and peanut parling
00:20:07God there's a lot going on in there
00:20:09I find the peanut overwhelming
00:20:11Be careful about putting too many things in there
00:20:13Yeah, they go overloading it
00:20:14He's a bit sad isn't he?
00:20:19He's an angry boy
00:20:20You've lost a bit of definition on it
00:20:22A little bit
00:20:23These are winter spice with mincemeat ganache
00:20:26Mmm, I love the flavour
00:20:27Spice blend is spot on
00:20:29Just needed to be sharpened up
00:20:34They are beautifully executed, really neat
00:20:37It's a very simple design but so effective
00:20:39There's some nutmeg and cinnamon inside the biscuit
00:20:41And then chocolate ganache
00:20:43And then the caramel
00:20:44The flavours are absolutely delicious
00:20:47Knees longer than the oven
00:20:48OK
00:20:49It's just a little bit underbaked
00:20:56It's very detailed and you've done it really well
00:20:59Thank you
00:21:00I love how neat these are
00:21:01It's clever, really clever
00:21:02The filling is a lemon curd
00:21:05And the flavour of the biscuit should be Turkish spices
00:21:08It's quite delicately spiced
00:21:11But I think it's really delicious
00:21:13The curd is beautifully set as well
00:21:15It's just the bake is not quite there
00:21:19I would have given that another five minutes
00:21:20I think you've managed the orange beautifully
00:21:27These look amazing, very clever
00:21:30Well baked, great flavour
00:21:31I mean, what's not to like about chocolate and orange?
00:21:39Does it really look like a rose?
00:21:40Yes, it is very almondy
00:21:43The flavour of the almond is good
00:21:44But they are a bit soft
00:21:46Which is surprising because they're very thin
00:21:53What is it?
00:21:54I have to change my...
00:21:55Is it a Pokemon?
00:21:57This is meant to be an ox, wasn't it?
00:21:58Did you just add them?
00:21:59Yeah
00:22:00Did you just stick that on?
00:22:01I know
00:22:02Yeah, she did
00:22:03I think it looks like some sort of creature
00:22:06Yeah
00:22:08The ginger is really hot
00:22:10Your ginger level needs to come down a little
00:22:12Bit soft
00:22:13But otherwise it does look quite striking
00:22:15You just can't identify what it is
00:22:16OK, thank you
00:22:17It's a biscuit
00:22:18It's a biscuit
00:22:22I really like the look of them
00:22:23I do think they're witty
00:22:26I've made a almond and cherry biscuit
00:22:28The level of almond is beautiful
00:22:30And the little kick of that cherry
00:22:31It's almost quite tart
00:22:33But I think, again, almost everybody's underbaked their biscuits
00:22:36Mm-hmm
00:22:40Looks like an ice cream
00:22:41Whatever you want them to be, Paul
00:22:43Whatever you want them to be
00:22:44We have got a sugar biscuit
00:22:46And a chocolate orange ganache
00:22:49All I can taste is chocolate
00:22:51You could have done with less filling
00:22:53And a longer bake
00:22:58I quite like the look of them
00:23:01They're very cartoony
00:23:03I think they're charming and they're nicely done
00:23:05What's all that in the bag?
00:23:06It was chocolate but it hasn't sat
00:23:07It is a baby
00:23:08And it could be an accident
00:23:09Do you know what I mean?
00:23:10Yeah
00:23:11And it's very nice
00:23:12Enjoy your biscuit
00:23:15They're lovely and thin
00:23:17Nice snap
00:23:18They are tonka and malt
00:23:21Oh, they're delicious
00:23:23And that hint of chocolate, weirdly
00:23:24That's the malt
00:23:25And the layers of flavour come one after another
00:23:28It's really lovely
00:23:29Yeah, well done
00:23:30Love it
00:23:31Hold on, before you go, guys
00:23:32Is there someone we should be meeting?
00:23:34There's also Noel
00:23:38I'm going to take it and give it to him
00:23:39Yeah, give it to him
00:23:40Thanks, Aaron
00:23:41Thanks, Aaron
00:23:43We picked up on the chocolate
00:23:44But the flavour came through
00:23:45So here's what it is
00:23:47And it's good
00:23:49I think everyone got the same feedback
00:23:51Which was underbaked
00:23:52Which is good
00:23:53I was nervous they were going to be overbaked
00:23:55It's not too negative
00:23:57But it's not quite positive
00:23:59Well, I don't think I'm going to make the avocado biscuits again
00:24:04The bakers have no idea what biscuit they'll be asked to bake next
00:24:08It's time for your technical challenge
00:24:10And this one has been set by the lethal weapon herself
00:24:14Prue Leaf
00:24:15Prue, any words of wisdom?
00:24:17Use your temperature probe
00:24:20Not sure if that's going to be helpful
00:24:22I like the word probe though
00:24:24As ever, this technical challenge will be judge blind
00:24:26So we're going to have to ask the judges to leave the tent
00:24:29In a style of their own choosing
00:24:32They've opted for the bog standard walk
00:24:35I was hoping for a cartwheel
00:24:36Prue would like you to bake her take on the classic chocolate hobnob
00:24:41Your hobnob should be topped with a thin layer of caramel
00:24:44And have two different feathered chocolate designs
00:24:48You have two hours to produce Prue's delicious dunkers
00:24:51And I've got two hours to get over the fact that Noel keeps using the phrase
00:24:54Prue's delicious dunkers
00:24:56On your mark
00:24:57Get set
00:24:58Delicious dunkers
00:24:59Bake
00:25:00Bake
00:25:05Oh
00:25:06Hobnob's are my favourite dunker
00:25:07But then have you noticed with a hobnob
00:25:08That when you maybe dunk it at least four times
00:25:10It's actually drunk your tea before you've got there
00:25:12So I feel it is only right that I should know how to make one
00:25:15But I do not
00:25:16All the bakers have been given the same ingredients
00:25:19And Prue's pear damn recipe
00:25:21The first step is make 12 biscuits
00:25:24And the second step is bake
00:25:26That's it
00:25:28This is going to be interesting
00:25:31So Prue, chocolate hobnobs
00:25:34Why did you pick these for the technical?
00:25:36Well I love hobnob
00:25:37I mean who doesn't?
00:25:38But you've got the addition of the caramel
00:25:40Just to give them a bit more of a challenge
00:25:42First they need to make the biscuits
00:25:44But they must cut the biscuits before they bake them
00:25:47They're so crumbly
00:25:48If you try to cut a sheet of hobnob
00:25:50It'll just sprout a bit
00:25:52Oh wow
00:25:53The worst problem will be too much caramel
00:25:55You need just enough to cover the bottom of the mould
00:25:58But that may be more for me than you
00:26:00Because you've got a sweeter tooth
00:26:01And then they must chill
00:26:03If the caramel isn't properly set it won't come out
00:26:05And then comes the chocolate
00:26:07They've got to be ready to go with the feathering
00:26:10Before the chocolate sets
00:26:11I think this is a tricky challenge
00:26:13Their timing has to be right
00:26:14I'm going to try this
00:26:16That's a delicious ooty hobnob that
00:26:19Very thin caramel
00:26:20I'm going to go for another dunk
00:26:22Can I have a top of a tea please?
00:26:25Me too
00:26:26So I'm creaming the butter and sugar together
00:26:28Then I'm going to put the flour in
00:26:30I'm going to put golden syrup in now
00:26:32Put the oats in
00:26:34Flour in
00:26:35Mix, mix, mix, mix
00:26:37I've got to make 12 so I'm going to roll it out on some parchment
00:26:40Pressing down in this ring mould
00:26:42I just want them to be even
00:26:43Hopefully I can still get two more out of this
00:26:45Because I'm kind of short right now
00:26:46Hello Tom
00:26:47Oh hello
00:26:48How did the judging go?
00:26:49No handshakes?
00:26:50I don't think we've seen one yet
00:26:51What would you do if you got a Pollywood handshake?
00:26:53Who would you phone first?
00:26:54It would be my boyfriend to say
00:26:56If it goes any further
00:26:58Are we okay with it?
00:26:59This doesn't look right
00:27:05I'm thinking
00:27:06Bake the whole thing first and then cut
00:27:08Or mould them with the cutter and bake
00:27:12No idea
00:27:13I managed to cut out nine
00:27:15I'm just re-rolling the scraps to get the remaining three
00:27:18Look alright so far
00:27:20It's quite crumbly
00:27:22I've got a feeling I've done this all wrong
00:27:24It's very dry
00:27:25It doesn't stick together
00:27:27You know what?
00:27:28I'll just bake it like that
00:27:29And then cut
00:27:32No idea how long I'm putting them in for
00:27:33I'm going to put mine in for 16 minutes
00:27:36Topping it
00:27:40Make the caramel
00:27:41I'm going to do a dry caramel
00:27:43The risk is you can burn it very easily
00:27:45You just heat up sugar don't you?
00:27:47And then?
00:27:48And then?
00:27:49Put one of those temperature things in
00:27:50The only time I've ever used a temperature probe
00:27:52Is when someone's ill
00:27:54Why is it not called a thermometer?
00:27:55Why is it called a temperature?
00:27:56Yeah a thermometer
00:27:57Probe's implying it's going up
00:27:59You're very hot
00:28:00Ooh upper nose
00:28:01I want to take the temperature of this caramel
00:28:03Although I don't know if she meant use the probe
00:28:05For the caramel or for the chocolate
00:28:08I don't remember how to make caramel
00:28:11I'm guessing
00:28:13You shouldn't stir it until it's caramelised
00:28:16Because the caramelisation changes the structure and stops it crystallising
00:28:19Stressful this is isn't it?
00:28:21Have you ever made a hobnob before?
00:28:23Never
00:28:24I buy them all the time
00:28:25Who do you buy them for then?
00:28:26My kids
00:28:27How many kids you got?
00:28:28Two
00:28:29Oh boy and a girl?
00:28:30One girl one boy
00:28:31Oh boy and a girl?
00:28:32Yeah boy and a girl
00:28:33Caramel looks nice
00:28:35It's very smooth
00:28:37This is not right
00:28:38I'm going to start again
00:28:40Oh I don't know what happened
00:28:43I need to do another caramel
00:28:44Just a few seconds and it goes from caramel to burn
00:28:47When it's biscuit week why is it not the biscuit that's the hard part?
00:28:53Bakers you are half way through you've got one hour left
00:28:56My biscuits are awful
00:28:58I'm bringing them out I'm coming out
00:29:00Whoa they have spread like crazy
00:29:07They seem okay they seem cooked to the right crunch
00:29:10Oh you're going to have to cut them needs must
00:29:12I don't have enough
00:29:14It's not twelve
00:29:16How many have you got ten?
00:29:17Oh gosh
00:29:18Do you know what I reckon you could do another two out of these
00:29:20Do you know what I mean?
00:29:21Enjoy them together in a month
00:29:22Should be okay
00:29:23You need to do something
00:29:25Make the caramel done and then spoon some into the silicon moulds
00:29:30Spoon some? How many some?
00:29:32It says this makes more than you need
00:29:34So it's a bit of a trip up
00:29:36Put too much caramel into their moulds
00:29:38She only wants a thin layer
00:29:40And the baker's hobnobs will taste of little else
00:29:43Just doing a random tablespoon
00:29:44If for some reason that feels right
00:29:46A little bit thick
00:29:49I think you're my good luck charm because this is actually working
00:29:52I'm actually an angel you'll find that out
00:29:54You'll go Noel's good this year and everyone will go
00:29:57There's no one called Noel
00:29:58I don't know what you're talking about
00:29:59I think we did it
00:30:01I'm pouring this straight into the mould
00:30:03Chucking the mould in the freezer
00:30:04How much caramel do you have to give it then?
00:30:06Well I want enough that they can taste it
00:30:08I'm trying to spread it
00:30:09You can't be cheated out of caramel
00:30:12What have I done?
00:30:14Try again, try again, try again
00:30:17Can we get a time check?
00:30:19You have half an hour left
00:30:21Oh
00:30:22So step four is place a biscuit on top of the caramel
00:30:25I want these to fit in here
00:30:27Get in
00:30:30The cutting and stuffing technique is actually working
00:30:33Didn't you win the technical?
00:30:34I won the technical
00:30:35You're the technical whiz kid
00:30:37Well I was the technical whiz kid once
00:30:39They're very crunchy
00:30:41A little bit worried
00:30:42I'm going to chill them in the freezer to firm them up
00:30:45Biscuits are in the freezer with the caramel
00:30:47Because it is currently 29 degrees in the tent
00:30:51Coat six of the biscuits with dark chocolate
00:30:54Then coat the remaining six biscuits with caramel chocolate
00:30:57Are you tempering the chocolate?
00:30:58I just temper it all just in case
00:31:00Normally with a biscuit I wouldn't bother tempering it
00:31:02But then I'm like, we're on the bake-off
00:31:04Everyone's got this a moment
00:31:06This is out, so I'm just doing it
00:31:08To look like I know what I'm doing
00:31:09I'm trying to get this into like 32 degrees-ish
00:31:11The caramel looks terrible
00:31:14That's all right, isn't it?
00:31:16I have never tempered caramel chocolate before
00:31:19I've only heated it lightly and it feels extremely stiff
00:31:22Oh God, I don't have enough biscuits
00:31:25This is mine
00:31:27Quick, quick, quick
00:31:29Go, go, go
00:31:30Bakers, you have ten minutes left
00:31:33Lord of mercy
00:31:35Careful
00:31:37My caramel's not set
00:31:38I didn't use my probe
00:31:40I thought it was for tempering the chocolate
00:31:42Oh no
00:31:43These are not good noises that I'm hearing from down here
00:31:45Nothing to see here, people
00:31:47Thank you
00:31:54What a bloody mess
00:31:56They stick together
00:31:57It's not set, it won't come out
00:31:59I'm going to dip the biscuits upside down
00:32:01In the chocolate
00:32:02Dip and go
00:32:03Considering how bad they looked
00:32:04When they came out of the oven
00:32:05I don't feel that awful about them
00:32:07I need to put some chocolate on
00:32:09Just look a bit too much
00:32:10When you feather
00:32:12The under chocolate should be slightly
00:32:14Melted
00:32:15The little lines need to sink into the main chocolate on top
00:32:19I think this is what you do to make a bit of feathering
00:32:22Oh no, maybe not
00:32:24So beautiful
00:32:26I love it
00:32:27Yeah
00:32:28Bakers, you have one minute left
00:32:31No, well you're done
00:32:33Oh no
00:32:34This is awful
00:32:35At least four of them are going to be different
00:32:37So hopefully that gets me at least some brownie points
00:32:39No, it's not feathering well
00:32:41Too thick
00:32:42The caramel at the bottom
00:32:44Ahhhh
00:32:45Ahhhh
00:32:46Oh my god
00:32:47That's completely wrong
00:32:49Ahhhh
00:32:50These actually look kind of sick
00:32:52It's like Russian roulette
00:32:54Please pick the good one
00:32:55Oh no
00:32:56Just relax
00:32:58I can't relax
00:32:59Just relax
00:33:00I can't relax
00:33:01I can't relax
00:33:02I can't watch
00:33:03It's all too thick
00:33:04But
00:33:05I can't do anything about it
00:33:06It won't come out
00:33:07OK
00:33:08Bakers
00:33:09Your time
00:33:10This is ridiculous
00:33:12Is
00:33:13Up
00:33:15This is ridiculous
00:33:17This is ridiculous
00:33:18Please bring your hobnobs up to the front
00:33:20And place them behind your photographs
00:33:22Yours are beautiful
00:33:25Thank you
00:33:26I'm the number 12
00:33:28Toby smashed it
00:33:29Toby
00:33:30Yeah, those are beautiful
00:33:31I will be at the bottom
00:33:33Why?
00:33:34What happened?
00:33:35Look at my one
00:33:36Oh my god
00:33:37Just everything wrong
00:33:38It's hobnob judgement time
00:33:43Paul and Pru are expecting 12 perfectly crunchy oat biscuits
00:33:47Topped with deliciously smooth caramel
00:33:49And delicately feathered chocolate
00:33:51And they'll have no idea whose is whose
00:33:54Start with this one Pru
00:33:55Mmm
00:33:57They're all over the place
00:33:58Feathering hasn't worked
00:34:00That one's not bad
00:34:01And then the rest are awful
00:34:02At least it's crispy
00:34:04That is going to be really sweet
00:34:06I know it's quite difficult to get thin caramel
00:34:08But it really is important because that biscuit isn't very thick
00:34:12The bake on the hobnob is pretty good
00:34:13But they don't look good
00:34:15And the caramel's too thick
00:34:16Right, shall we have a go at this one?
00:34:18They're all odd shaped
00:34:19It's not very consistent, is it?
00:34:21Yeah, I mean too much caramel
00:34:23It tastes okay but too much caramel and the chocolate's all over the place
00:34:26How can you do two centimetres of decoration and try and feather that?
00:34:30You need a machete
00:34:32It's everything
00:34:33Caramel, biscuit
00:34:34Everything's too thick
00:34:35Mmm
00:34:36In fact the caramel layer is thicker than the biscuit
00:34:39Now there is feathering on this
00:34:40It's still not very delicate though
00:34:42Now that's not too bad
00:34:43Look, that is a nice thin layer of caramel
00:34:46It is
00:34:47Yeah, the balance between the three
00:34:48The chocolate, caramel and biscuit is good
00:34:49These are much more delicate
00:34:51But it's sort of been smeared
00:34:52It's not really feathered, is it?
00:34:54It's thin though
00:34:55Really thin
00:34:56I like that
00:34:57That's the right proportion
00:34:58Yeah
00:34:59There's three times as much biscuit as caramel
00:35:01Yeah
00:35:02And then about the same amount of caramel as chocolate
00:35:03It's very nice
00:35:04I like that one
00:35:05Okay
00:35:06Now these look quite neat
00:35:07Although the biscuit does look quite thick
00:35:09It could seem well
00:35:10Chocolate's quite thick on that
00:35:11It's not the caramel of the biscuit
00:35:12It's the chocolate
00:35:13It's a bit uneven
00:35:14Because the biscuit is slightly domed
00:35:16The caramel is thick at the edges
00:35:17And nice and thin in the middle
00:35:18They're good
00:35:19There's a lot of feather in here as well
00:35:21But look at the way they're rounded
00:35:23Let's see
00:35:24Nice
00:35:25I like that proportion
00:35:26Mmm
00:35:27It's quite a chewy biscuit
00:35:28Oh dear
00:35:30They're all over the place, aren't they?
00:35:32Look how thick that caramel is
00:35:34It's the same thickness as the biscuit
00:35:35Nicely baked
00:35:36It is
00:35:37But the appearance is not good
00:35:38Okay
00:35:39Where are the rest of the biscuits?
00:35:41Look at the chocolate
00:35:42What?
00:35:43You're kidding me
00:35:44They've been decorated in a mould, haven't they?
00:35:46Yeah
00:35:47That's why it's so thick
00:35:48It's like a millionaire shortbread
00:35:49I can't see any caramel
00:35:50I think there must be some under there somewhere possibly
00:35:53These look really good
00:35:55Very delicate
00:35:56And all matching
00:35:57I mean all the caramel ones look as if they've been made by a machine
00:36:00They're absolutely perfect
00:36:01Caramel looks perfect
00:36:02Nice and thin
00:36:04I think that's a perfect hobnob
00:36:09It's nice
00:36:10Moving on to the last and maybe the least
00:36:13They've really tried to be delicate but
00:36:15I mean I think it looks like a hurry
00:36:17The biscuits over baked
00:36:21Not the best
00:36:23Pru and Paul will now rank the hobnobs from last to first place
00:36:28In eleventh place we have this one
00:36:30Poiman
00:36:31What went wrong?
00:36:32Everything gone wrong
00:36:33In tenth spot we have this one
00:36:35That's me
00:36:36Were you trying to pipe through a hose?
00:36:39In ninth place we have this one here
00:36:42They're very uneven
00:36:44Aaron is eighth
00:36:45Jessica seventh
00:36:46Tom's sixth
00:36:48Ian is fifth
00:36:49And Jasmine is fourth
00:36:51And then in third place we've got these ones
00:36:53Natalia, apart from the fact that the caramel is not quite even
00:36:57They're nice biscuits
00:36:58In second spot we have this one
00:37:03Nadia, really nice but just not as good as number one
00:37:06Which means our winner is Toby, well done
00:37:09Thank you
00:37:10They're very delicate
00:37:11The feathering is perfect
00:37:12Very uniform
00:37:13Good job
00:37:14Thank you
00:37:16I'm absolutely buzzing
00:37:17Prue said it was the perfect hobnob
00:37:19Which I will wear as a badge of honour forever
00:37:22I read in the brief said don't use all the caramel
00:37:25And guess what I did
00:37:26Starting off good and slowly descending
00:37:28I just need to make sure that
00:37:30Neatness is a priority tomorrow
00:37:32Try to practice tonight
00:37:34And keep my place, hopefully
00:37:37Ten
00:37:45Oh, it's going to get so hot
00:37:47I feel it getting hot already
00:37:48After today's spectacular showstopper
00:37:50We'll crown Biscuit Week's star baker
00:37:53And reveal who'll have to leave the bake-off tent
00:37:56I have enjoyed Biscuit Week
00:37:58Mainly for the biscuits
00:37:59It's been great
00:38:00Biscuit Week is one of my favourite weeks
00:38:02Also, you've come as a biscuit
00:38:03Look at your tan
00:38:06I have no idea where they're going
00:38:08Because they do something really well
00:38:10And then the next challenge
00:38:11They're going backwards
00:38:12I think Leighton and Aaron
00:38:13Both had nice biscuits in the signature
00:38:15But then in the technical he came eighth
00:38:17And then Leighton ended up tenth
00:38:19The one I'm worried about is Poiman
00:38:21She has to do really well in the showstopper
00:38:23And a few people have to do really badly
00:38:26And then she'll save herself
00:38:27Coming into the showstopper
00:38:29I think Jasmine and Tom
00:38:30Are sort of up there
00:38:31In line for star baker
00:38:32No handshakes though, right?
00:38:33No
00:38:34Two weeks running
00:38:35What's that about?
00:38:36I think my handshake's still on holiday
00:38:37To be honest
00:38:39How does he get home?
00:38:40Just crawls like that
00:38:41It's like the Addams family
00:38:42Hello lovely bakers
00:38:49Welcome back to the tent
00:38:50And your showstopper challenge
00:38:51Is all about time
00:38:53So the judges would like you to create
00:38:55A biscuit time capsule
00:38:57Now your biscuit time capsule
00:38:59Should be highly decorated
00:39:01And filled with at least five edible mementos
00:39:04We'll then go and bury them
00:39:06At the back of the tent
00:39:07And in a thousand years time
00:39:08They'll dig them up
00:39:09And holograms of Paul and Prue
00:39:10Will judge them
00:39:12We're only joking
00:39:14They'll judge them in four hours
00:39:16On your marks
00:39:17Get set
00:39:18Bake
00:39:19To the future of Marty
00:39:24Move fast
00:39:25But think a lot
00:39:26I'm going to be sore to time
00:39:28I just want to do okay
00:39:29Middle of the road is absolutely fine
00:39:33I can't do this
00:39:35Today's showstopper challenge
00:39:37Our bakers have to make time capsule
00:39:39With a minimum of five elements inside
00:39:42It's a memory box essentially
00:39:44We don't want just some boring cardboard box to look at
00:39:47The box itself needs to tell us lovely stories
00:39:50Stability is critical
00:39:52Engineering skills, architectural skills, artistic skills
00:39:55To make the time capsule look amazing
00:39:57Is also integral to this challenge
00:39:59And the memories inside have to be really exquisitely decorating
00:40:03We want to be able to think
00:40:05Isn't that a perfect little teddy bear
00:40:07Or isn't that a wonderful violin
00:40:09The time capsule
00:40:10And all the elements inside
00:40:11Could actually be made with one type of biscuit
00:40:13But I'd like to see a little bit of diversity
00:40:15To show off the skills of the bakers
00:40:19I'm looking for a surprise
00:40:21I want to think
00:40:22My goodness that's brave
00:40:23And then I want it to taste wonderful
00:40:25I've never seen before
00:40:26And I'd quite like it to be witty and amusing
00:40:29Not much to ask
00:40:33Morning Leighton
00:40:34Good morning
00:40:35Hi Leighton
00:40:36How are you?
00:40:37Tell us all about your time capsule
00:40:38I am going to make a piano
00:40:40From when I was growing up
00:40:42What is it a grand piano that goes like that?
00:40:44It's not going to be quite so grand
00:40:46Leighton's future in the competition rests on a black gingerbread piano
00:40:50Containing shortbread memories of his childhood love of maths
00:40:53And one of the most sought after items in Britain
00:40:56I've got my blue peter badge from when I was 11
00:40:59You haven't got a blue peter badge have you?
00:41:01Oh how lovely
00:41:02What did you do for that?
00:41:03In those days to be able to save silver paper
00:41:05Yeah I remember
00:41:06And you could send it off
00:41:07Yeah
00:41:08And I used to go around all the neighbours for months and months and months
00:41:10Collecting all the files
00:41:11I didn't raise some money for help the agent
00:41:13Oh that's so lovely
00:41:15Oh
00:41:16Leighton's not the only baker preserving childhood memories
00:41:19Today we are making my granny's cottage
00:41:23Tom's cardamom spice biscuit cottage will store lemon cream filled brandy snap memories
00:41:28Of his grandad's cigars, his love of breakfast cereal and fishing
00:41:32So much going on
00:41:33Today is a real fast paced one
00:41:35If you were doing this at home how long would it take?
00:41:37A day
00:41:38A day?
00:41:39I mean I would just give myself a day
00:41:40Because things have to cool
00:41:41Honestly it's the cooling
00:41:42Today it's going to get very hot in the tent so my aim is to keep all the biscuits as cold as possible
00:41:48It's called the Highland holiday time capsule
00:41:51Basically I've just moved down to London and I'm missing Scotland a lot
00:41:55Nestled in Jasmine's gingerbread picnic basket will be memories crafted in three different flavours of classic Scottish shortbread
00:42:03Including thistles, mountains and a Highland essential
00:42:06I'm making an umbrella because it always rains in Scotland and I have so many happy memories of it raining in Scotland
00:42:12As Jasmine, Tom and Leighton roll back the years
00:42:18Natalia only seems to be travelling back to cake week
00:42:21My box will be like a slice of cake
00:42:24Natalia's cake slice will slide open to reveal memories of a new life in the UK
00:42:29Including macaron flowers from her Yorkshire garden and her daughter's teddy bear
00:42:33So it's going to pull out like a drawer, is it?
00:42:35Yes, yes
00:42:36That's a lot of construction into that
00:42:38That's quite difficult
00:42:39You've practised it?
00:42:40Yes, of course
00:42:41And the drawer comes out all right?
00:42:42Yes, yes
00:42:43In this heat I think you've got to be careful
00:42:46When it comes to building with gingerbread
00:42:49Oh, sticky
00:42:50One baker may well have an advantage
00:42:52When my children was little I used to make loads of gingerbread houses
00:42:57It's going to be a jumbo bowl
00:42:59It's a Chinese restaurant in Hong Kong
00:43:01Poi Man plans to save herself from a biscuit week exit
00:43:05With a quadruple tiered gingerbread floating restaurant
00:43:09Inside she'll use almond shortbread to record her life in dressmaking
00:43:13And create a framed portrait of her parents, Annie and KK
00:43:17Jumbo Bowl was my favourite place
00:43:20We used to go there for Chinese New Year
00:43:23Unfortunately, it's sunk
00:43:26Let's do this
00:43:29To keep their time capsule dreams afloat
00:43:33The bakers must have a well-baked biscuit to construct with
00:43:37So that's two fronts and a side
00:43:40And whilst most have opted for a sturdy gingerbread
00:43:43Let's chuck them in
00:43:44Some have gambled on something lighter
00:43:46It's going to be a chocolate orange biscuit
00:43:48Which is a treasure chest shell
00:43:50With chocolate orange ganache
00:43:52And modelling chocolate decorations
00:43:54And then inside, obviously I have a dog biscuit in there for my dog
00:43:58Obviously
00:43:59As well as yet another biscuit backs the dog
00:44:01Toby will bake treasured memories of family holidays
00:44:04Including almond and cherry seashells and playing cards
00:44:08Two times winner of the technical
00:44:10I know
00:44:11They're calling me Techie Toby now
00:44:12Techie Toby
00:44:13That's a perfect name for you
00:44:14I know
00:44:15So the things that you've like tried and tested
00:44:18You're absolutely terrible at
00:44:19But give me something I ain't done
00:44:21Thank you so much for pointing that out
00:44:23I like the use of the words absolutely and terrible
00:44:26The technical challenge is not a memory that Aaron will be treasuring
00:44:31Doing three types of biscuit today
00:44:33So I have a lot to do
00:44:35Probably a bit ambitious
00:44:36But I'm conscious that I probably wasn't in the best position after my technical
00:44:41Aaron aims to survive beyond biscuit week with Earl Grey shortbread memories
00:44:45Including his family cat Zeus and university degree
00:44:49They'll be secured in a yuzu sugar biscuit box with a gingerbread bridge
00:44:53And decorated with his favourite cherry blossom trees
00:44:56You're moving so fast
00:44:58You need so much to do right?
00:45:00I can't cope with Prue's disappointed face anymore
00:45:03I can't do it
00:45:05It's just the look of
00:45:07Oh wow
00:45:08I like how sad it is
00:45:09Nearly
00:45:10I know like oh you tried
00:45:13Oh so many pieces
00:45:15What have I done to myself?
00:45:17Without baking a huge number of construction pieces
00:45:20Now I'm about to do my bridge
00:45:22I'm just going to place it inside this ring
00:45:25Aaron, Poiman and Leighton
00:45:27This is going to be the struts that will hold the keyboard up
00:45:31Won't be able to build their way out of trouble
00:45:33This gets quite soft so it has a tendency to move
00:45:36I'm just a little bit behind at the minute
00:45:38But Prue and Paul have demanded more
00:45:40We're also going to beat these handles
00:45:41From all of the bakers
00:45:43Oh I need another baking tray
00:45:44Need another baking tray
00:45:45I always need another baking tray please
00:45:47Each time capsule must contain at least five exquisitely decorated biscuit memories
00:45:53Do you want to help?
00:45:54No
00:45:56I'm just going to finish piping my Viennese biscuits
00:45:59On my Viennese fish
00:46:01For my fish and chips
00:46:02Leslie's buttercream filled Viennese fish and lemon shortbread chips and cupcake
00:46:07Will join gingerbread memories including trips to the seaside with her two dogs
00:46:12This is Marley
00:46:14He's a rescue dog
00:46:15He's absolutely crazy
00:46:17We took him for a walk
00:46:19And he found something that he shouldn't have eaten
00:46:22We thought he was having seizures
00:46:24So we took him to the vet
00:46:25Still worried
00:46:26Anyway he'd gone and got himself stoned
00:46:28He'd found some weed and he ate it
00:46:32So it cost me £200
00:46:34And he was in his bed like
00:46:37He was having the best time
00:46:40The vet thought it was hilarious too
00:46:43Yeah dog Marley
00:46:45Don't worry about a thing
00:46:49I'm going to do tomato and macarons
00:46:53In Italy we would get our picnic basket
00:46:56And we'd fill it with all my nonna's home-grown tomatoes
00:46:59Nadia's tomatoes will be sandwiched with white chocolate ganache and Chantilly cream
00:47:03And will join her other memories in a picnic basket made from a delicate Italian inspired biscuit
00:47:09It's a sugar biscuit
00:47:10But it's got limoncello, a bit of fresh lemon
00:47:13That sounds good
00:47:14I was worried that the biscuit wouldn't be strong enough
00:47:16But I'm just going to make my box a little bit thicker
00:47:19Bakers you are half way through
00:47:22For realsies
00:47:23I'm still feeling confident
00:47:25That I'm going to finish on time
00:47:27It's getting tight
00:47:28Two hours, two hours
00:47:30The bakers now face attempting to perfect the bake on their biscuit memories
00:47:34If I can do this
00:47:35And beginning building the constructions that will house them
00:47:38About to do my bridge
00:47:39At the same time
00:47:40Chill, bake, chill, bake
00:47:43But construction can't begin for everyone
00:47:46For some stupid reason I've decided to actually make this look exactly like their cottage
00:47:50This is the front panel
00:47:53I'm covering the biscuits and fondant
00:47:55So I want to make sure I've got time to set the fondant down
00:47:59And then set up the box
00:48:00It's not now
00:48:01Whilst Leighton's piano pieces aren't cool enough to construct with
00:48:06Toby's treasure chest is heading back to the oven
00:48:10So I've just put the base and the two walls back in
00:48:13Because it's quite a soft biscuit
00:48:15I don't think it's a risk of drying out too much
00:48:19This is a can of melt
00:48:20It's going to act as a glue
00:48:21It's very difficult this part
00:48:23You have to be really careful
00:48:24Because I haven't gone for a really strong, sturdy biscuit
00:48:28So I'm just piping the royal icing over the gingerbread
00:48:31And then I'm going to construct it
00:48:34This is true to colour
00:48:35They had this very funny pink paint all over the house
00:48:38It's so scary
00:48:40It's not falling down
00:48:43The gingerbread for Natalia's cake slice is beginning to soften
00:48:50Once like this
00:48:53And she's not the only one struggling
00:48:56No!
00:48:58My biscuit has snapped on the bridge
00:49:01Time is not on yourself
00:49:05Oh my god
00:49:06I hope it's not falling down
00:49:09Fingers crossed
00:49:13Oh!
00:49:15I've split one of his sides
00:49:18Oh my god
00:49:20I'm losing the plot
00:49:25One side of my box broke
00:49:27I don't want to quickly make another side
00:49:29But I'm up against it
00:49:31Is that the bridge broke?
00:49:32I can say that I've had calmer days
00:49:34How much time did you need when you were doing this at home?
00:49:37I think it was like eight hours
00:49:39Eight hours!
00:49:40How long have we got?
00:49:41You have one hour left
00:49:43Got to get this in the oven quickly
00:49:45I'm having an arty moment over here
00:49:48Right
00:49:49Layton still hasn't begun constructing his time capsule
00:49:52Time is slipping away from me
00:49:54And whilst Aaron's is falling apart
00:49:56All the bits is done now
00:49:58Poor man's floating restaurant could be ready to launch
00:50:01I'm not going home
00:50:02But it may not be Biscuit Week's most ambitious showstopper
00:50:06I'm making stained glass windows with isomalt
00:50:09Jessica's espresso and chocolate gingerbread framed windows
00:50:12Will be painted with her favourite travel destinations
00:50:15And her lemon and praline filled shortbread memories
00:50:18Will include a memento of her time on Bake Off
00:50:21I'm making a selfie
00:50:23I thought that looked like you
00:50:24That's you
00:50:25And there's going to be a surprise
00:50:26So hopefully when you tug it she will
00:50:27Oh right
00:50:29Ian is also set on delivering a moving memory
00:50:32So this is going to be a record player
00:50:34And then I'm going to have a turntable
00:50:36Which is hopefully going to turn
00:50:38Ian's gingerbread record player will spin memories
00:50:41Including a lemon and pistachio shortbread reminder
00:50:43Of holidays in Sicily
00:50:45You press the button
00:50:47And it turns on
00:50:48It starts rotating
00:50:50Now the bakers will need to rotate
00:50:52Between completing their structures
00:50:54You've got to concentrate right?
00:50:56If this break that's it
00:50:58And filling and decorating the biscuit memories to go inside
00:51:01Just block everyone else out
00:51:03Concentrate
00:51:04You know what you can do
00:51:05Concentrate? I'm concentrating
00:51:06You need to leave me alone first
00:51:08Right we're trying to roll these brandy snaps
00:51:10While they're roasting hot
00:51:11Not too hot
00:51:13Just filling my macarons
00:51:15A little bit behind schedule
00:51:16In a last ditch attempt to try and impress Prue
00:51:19I'm putting prosecco in the jam as well
00:51:21I used to work in a pub
00:51:23And the rule was
00:51:25When you open a bottle of prosecco
00:51:26It should sound like a ladies fart
00:51:30Very polite
00:51:3245 minutes remaining
00:51:34It's quite a slow process this
00:51:36This is very exquisite
00:51:37Thank you
00:51:38You alright?
00:51:39Yeah, you can hold me later
00:51:40My blue pewter boot
00:51:43Oh this is such a mess
00:51:45This dog looks like some sort of zombie undead dog
00:51:49This is the new cider baked
00:51:51Can't let this one crack
00:51:53I'm just using some Sikora cherry flavoured buttercream
00:51:56There's still quite a bit to do
00:51:58In the photo frame will be a picture of my parents
00:52:01I use edible paper
00:52:03This picture was taken before my dad had a stroke
00:52:07So I miss them
00:52:11I miss them so much
00:52:14I'm going to finish on time
00:52:17Leighton how's it going?
00:52:19You look a little bit stressed
00:52:20Yeah I am darling
00:52:21Why? Why?
00:52:22Everything's taken much longer than normal
00:52:25I can live without the extra detail on the box
00:52:27If I can just get the top done
00:52:29This one's supposed to be tape measure
00:52:31Babes, we're not allowed to have this stuff on the floor
00:52:33Yeah, I know
00:52:34Do you want to just hold it so?
00:52:35I'm going to try
00:52:36I'm going to hold it
00:52:37How long have you got?
00:52:40Half an hour left
00:52:42No chance
00:52:44Is it going to go down to the wire?
00:52:45Hopefully not
00:52:46How long do you want me to hold this for Leighton?
00:52:48Oh, put it on my chair
00:52:50Okay
00:52:51Please don't break
00:52:53Please don't break
00:52:54Please don't break
00:52:55Oh no, Jessica
00:52:56Don't do that
00:52:59It's not falling down
00:53:03Let's just apply a little caramel here
00:53:05To stick the roof
00:53:09How long do we have left?
00:53:10Ten minutes left
00:53:11I wish time just didn't actually exist here
00:53:14Keep going
00:53:16I can't take the suspense
00:53:17It's so quiet and high
00:53:19Time
00:53:20I don't know if I can multitask enough to talk while piping
00:53:25Stay on girl
00:53:26Don't fall, please don't fall
00:53:29So I've drawn my senses and then what I'm going to do
00:53:31Is paint on top and then the vodka that mixes with the food gel
00:53:35Actually dries quite quickly
00:53:37Some flour in the box
00:53:39Some flour in the box
00:53:40Some flour in the box
00:53:46No!
00:53:47It's so hot in here
00:53:49Damn bridge
00:53:51It's like it's condemned
00:53:52I'm going to put little stalks on top and make them into a vine
00:53:58Just a bit
00:54:05Just a bit
00:54:07How long have we got? A minute?
00:54:12One minute left
00:54:13Come on
00:54:14Last minute, last minute
00:54:15Quick, quick, quick, quick, quick, quick, quick
00:54:16Just like this
00:54:18I loosely decorated this just to get something on them
00:54:19Your time is up
00:54:21Oh no
00:54:22Oh my god
00:54:23Oh my god
00:54:24Oh my god
00:54:25Oh my god
00:54:26Oh my god
00:54:27It looks stunning
00:54:28I'm so going home this week
00:54:30It's judgement time in Biscuit Week's showstopper challenge
00:54:32Jessica we are ready
00:54:33Just like this
00:54:34Just like this
00:54:35Just like this
00:54:37I loosely decorated this just to get something on them
00:54:38Your time is up
00:54:40Oh my god
00:54:43Oh my god
00:54:44Oh my god
00:54:45Oh my god
00:54:46Oh my god
00:54:47It looks stunning
00:54:48I am so going home this week
00:54:51It's judgement time in Biscuit Week's showstopper challenge
00:54:59Jessica, we are ready for your biscuit time capsule.
00:55:06Jessica, tell us about your time capsule.
00:55:08I made a stained glass window structure
00:55:11showcasing places I've travelled and places I've lived.
00:55:14I'm really impressed.
00:55:15I thought you'd bitten off much more than you'd be able to choose.
00:55:18The piping's very good.
00:55:20Colours are good. It's very intricate.
00:55:22I think we should try the box.
00:55:23It should be a espresso and chocolate gingerbread.
00:55:27It's quite hard work.
00:55:28It's quite chewy.
00:55:30OK.
00:55:31Inside, it's a selfie of me in the bake-off.
00:55:34Pull at the bottom. She should.
00:55:37So clever, Jessica.
00:55:39I'm not going to break that one.
00:55:41So that is shells from when I travelled.
00:55:43So it's shortbread with peanut praline.
00:55:47The peanuts in there works really well.
00:55:49It's a nice biscuit, too.
00:55:50Mmm, well baked.
00:55:51Jessica, I think you've really achieved something delightful.
00:55:54In my 16 years of being in a tent,
00:55:56I've never seen anyone quite like that before.
00:55:58Oh, don't.
00:55:59It worked once and I'll take it.
00:56:01It's basic. It's a box.
00:56:05Yeah.
00:56:06But you can see what it is.
00:56:07Yeah.
00:56:08And it is moving, which is very good.
00:56:09The box is just a gingerbread.
00:56:11It's a bit tough. Flavour's good.
00:56:14So that's a lemon biscuit with pistachio.
00:56:17I love that. It's very lemony.
00:56:20And the biscuit melts in your mouth.
00:56:22I think the overall design looks very clever.
00:56:27Quite artistic.
00:56:28What's that biscuit?
00:56:29Gingerbread.
00:56:31The blend of the spices and everything is very, very good.
00:56:34And then your dogs?
00:56:35They're gingerbread as well.
00:56:37That's Viennese biscuits with vanilla and bean buttercream.
00:56:41Very good Viennese.
00:56:42Melt in the mouth, Viennese.
00:56:44But I think it's lacking a bit of finesse.
00:56:48Agreed.
00:56:50Yes.
00:56:51I didn't bake it long enough.
00:56:52Right.
00:56:53So it's a gingerbread box.
00:56:55The gingerbread is delicious.
00:56:57Spice level's good.
00:56:58This is obviously bake-off.
00:57:00It could be bake-off, but it actually is a maths protractor.
00:57:04OK.
00:57:05That's the blue peter badge.
00:57:07That's my blue peter badge.
00:57:09That's very soft.
00:57:11You can see that it's wet and eat it longer in the oven.
00:57:13OK.
00:57:14I think the box is exquisite.
00:57:19It just looks amazing.
00:57:20It really is beautifully done.
00:57:22Can I lift it by the handle?
00:57:23Hopefully.
00:57:24Nope.
00:57:26Maybe not.
00:57:28Oh, my goodness.
00:57:29Look at that.
00:57:30They look beautiful.
00:57:31The way you've iced them will look great.
00:57:32I might take a little bit of the handle.
00:57:36The perfect ginger biscuit.
00:57:38Beautifully spiced.
00:57:40Not too much.
00:57:41Let's try a little bit of the mountain.
00:57:42Just remind me.
00:57:43Milk chocolate and hazelnut.
00:57:45They're delicious.
00:57:46It's baked to perfection.
00:57:48Mmm.
00:57:49And then there's the white chocolate and raspberry.
00:57:54It's a blinder.
00:57:55I think your future could be in biscuits.
00:57:58Yeah.
00:57:59Natalia, do you want to bring up your biscuit time capsule?
00:58:02Sorry about that.
00:58:05Oh, my gosh.
00:58:10I was concerned when you told me what you were doing that it was going to be difficult.
00:58:15Yeah.
00:58:16It's a gingerbread with the orange.
00:58:19It's quite soft.
00:58:20You want to bake the box?
00:58:21Yeah.
00:58:22Let's see what it is.
00:58:23This is my flour and my macarons with the ganache with the orange.
00:58:30Mmm.
00:58:31It's a nice macaron.
00:58:33Tricky to do a macaron like that.
00:58:35It's all quite complicated.
00:58:37You set yourself a really high bar to jump.
00:58:41Nadia, I think your box is really elegant.
00:58:45I flavoured my box with orange and limoncello.
00:58:50I like the flavour.
00:58:51It's nice and crisp.
00:58:53I love the tomatoes.
00:58:55They are white chocolate and then a chantilly cream.
00:58:58Very good macarons.
00:59:00The flavours all go together.
00:59:01They're spot on.
00:59:02And the bake is good.
00:59:08I think it looks terrific.
00:59:09It looks amazing.
00:59:10It's chocolate orange biscuit with a chocolate orange ganache.
00:59:13It tastes quite dry.
00:59:15Yeah.
00:59:16Very dry?
00:59:17Yeah.
00:59:18To try and give it a bit more structure, I twice baked the biscuit.
00:59:20It doesn't taste nice either.
00:59:23There's Bex.
00:59:25That's his dog.
00:59:26That's my dog.
00:59:27That looks like a dog.
00:59:28That is a leaky playing card.
00:59:30It's almond shortbread with cherry and prosaco jam.
00:59:33I found the almond one boring.
00:59:36And it's not quite baked enough.
00:59:38This is a classic example of style over substance.
00:59:40Mm-hmm.
00:59:41Aaron, it's time for your showstopper.
00:59:43Tell us about your showstopper.
00:59:53This is Sugar in Spring.
00:59:56Where I'm from, in Stoke-on-Trents, there's quite a lot of cherry blossom trees.
01:00:00I think it's quite clumsy.
01:00:02It's not finished.
01:00:03No.
01:00:04It's a shame about the bridge.
01:00:05The box is Yuzu sugar cookie.
01:00:08Great flavor.
01:00:09I think, if anything, it's a tiny bit hard.
01:00:12Okay.
01:00:13Let's have a look inside.
01:00:15What the hell is that?
01:00:16Were you rushing at the end?
01:00:18Yeah, I was rushing.
01:00:19Is this all the same biscuit?
01:00:21It's all in Earl Grey shortbread and Yuzu jelly.
01:00:24What is that?
01:00:25That was a scroll.
01:00:26That's his scroll.
01:00:27That's a scroll.
01:00:28Let me say this.
01:00:32That ain't no scroll.
01:00:37But I must say, that Earl Grey biscuit is simply delicious.
01:00:40The texture is lovely.
01:00:41The flavor's great.
01:00:42The biscuit's amazing.
01:00:43I mean, they look awful.
01:00:46I was happy with the bacon, but everything else, not very.
01:00:49Oh, yeah.
01:00:50Thanks, guys.
01:00:54Poiman, would you like to bring up your showstopper, please?
01:00:57Poiman, tell us all about your time capsule.
01:01:13I made Jumbo Boat Restaurant with gingerbread biscuits.
01:01:18That's a mighty impressive looking structure.
01:01:21It's tall.
01:01:22It's stable.
01:01:23It's exquisitely put together.
01:01:25Clever.
01:01:26Really, really good.
01:01:28Wow.
01:01:29Ooh.
01:01:30That looks good.
01:01:36Beautiful gingerbread.
01:01:37Spot on with the flavor in the bake.
01:01:39Very good.
01:01:41Poiman, that's excellent.
01:01:43Oh, isn't that beautiful?
01:01:44Wow.
01:01:46It's my mum and dad.
01:01:47Your mum and dad?
01:01:48Yeah.
01:01:49I miss them so much.
01:01:50They're still in Hong Kong.
01:01:53Love the design on that.
01:01:55The frame is very good.
01:01:56The bake is very good.
01:01:57The bake is very good.
01:01:58I always have tape measure in my handbag.
01:02:01Fabulous.
01:02:03This is almond short spread.
01:02:08That's been baked beautifully.
01:02:09Oh, thank you.
01:02:10Lovely taste as well.
01:02:11I think you've done a really good job with this.
01:02:13You have baked something original, quite difficult, complicated, and you've pulled off every element of it.
01:02:20Terrific.
01:02:21Well done.
01:02:23Well done.
01:02:24Thank you very much.
01:02:31Tom, would you like to bring up your showstopper, please?
01:02:34I think it is faultless.
01:02:35It is.
01:02:36It's exceptional.
01:02:37When we saw the photograph of the one that you did earlier, I thought, that's just a photograph of a cottage.
01:02:52It is a cardamom gingerbread, inspired by my Danish granny.
01:02:56The cardamom biscuit in there is just spot on.
01:02:58It's delicious.
01:02:59Beautiful.
01:03:00It's really tricky to get that right.
01:03:01It's just baked beautifully as well.
01:03:03Mm-hmm.
01:03:04The texture is incredible.
01:03:05This is because you like fishing, isn't it?
01:03:07Love fishing, yeah.
01:03:08Made of a chocolate orange zest digestive.
01:03:11That's a beautiful biscuit.
01:03:12Crunchy.
01:03:13Nice favour.
01:03:14I'm just going to have a bit of your cigar.
01:03:16Have a smoke.
01:03:17That one should be lemon cream.
01:03:19And what's in the cereal bowl?
01:03:20Peanut vanilla whipped cream.
01:03:22I'm really impressed with that because all the baking is absolutely perfect.
01:03:26I love your textures and your flavours and your design are pretty much untouchable.
01:03:36In everything you've done.
01:03:37Oh, stop it.
01:03:40Thank you so much.
01:03:45Just wild.
01:03:47Congratulations.
01:03:48So good.
01:03:49You've been graced by the hand of Paul Hollywood.
01:03:51I didn't really know they happened in Showstoppers.
01:03:53More than anything, I was just so happy to hear Poyman's feedback
01:03:58because she has definitely felt the stress this week.
01:04:00Oh.
01:04:02Yeah, so very happy.
01:04:04Hey, well done Poyman.
01:04:05That was brilliant.
01:04:07I just sit there and say, how do they do it in the time?
01:04:10I produce a piano that looks like it's derelict.
01:04:13I'd like to think that my flavours were enough.
01:04:18But...
01:04:19I just don't know.
01:04:21Is that the most biscuits you've ever eaten in one sitting?
01:04:2466 mouthfuls.
01:04:25A round of applause for these two.
01:04:27They were brilliant.
01:04:28Well done, we're so impressed.
01:04:30Tom got a handshake.
01:04:31Yeah, Tom was amazing.
01:04:32All the different techniques, there wasn't just one biscuit.
01:04:35For me, for Star Baker, it's between Tom and Jasmine.
01:04:38And Poyman was good as well.
01:04:40Her showstopper was faultless.
01:04:41But she had a terrible day yesterday.
01:04:43I know.
01:04:44So, which ones are in trouble?
01:04:45I think Aaron.
01:04:46I don't know what happened to him in the showstopper.
01:04:48He didn't finish.
01:04:49I think Leighton.
01:04:50I do think Poyman can't be dismissed quickly.
01:04:52I think that Toby's in the bottom.
01:04:54Yeah.
01:04:55And yet he won the technical.
01:04:56Basically, what he's saying is everyone could go home.
01:04:58Yeah.
01:04:59What about Alison?
01:05:00Well, I think we could throw her in the mix as well.
01:05:11Congratulations, bakers.
01:05:13What a week we've had on biscuit week.
01:05:16But I get the job of announcing Star Baker.
01:05:19This week's Star Baker is...
01:05:26T to the O to the M.
01:05:28Yes, Tom.
01:05:29Yeah!
01:05:36That means that I've got the horrible job of announcing
01:05:39who's going to be leaving us.
01:05:41But I just want to say that it was a very tough decision
01:05:43for the judges.
01:05:45But the person who is leaving us this week is...
01:05:49Leighton.
01:05:50Sorry.
01:05:52Leighton.
01:05:53I'm so sorry.
01:05:54It's all right.
01:05:55I know.
01:05:56I know.
01:05:57I know.
01:05:58But someone had to go, right?
01:05:59You've got to go and smash it.
01:06:00I've had the most fun on Bake Off.
01:06:01I've loved it.
01:06:02I mean, I've had the opportunity.
01:06:03And then I come up against these amazing bakers.
01:06:06I was really upset when I heard Leighton's name
01:06:09because you don't want people to go home,
01:06:10especially when you kind of think that maybe
01:06:11it should have been you.
01:06:12Hey!
01:06:13Hey!
01:06:14Come on, Tom.
01:06:15Hey!
01:06:16I was really prepared to go, but I'm very happy.
01:06:18Unfortunately, I don't know.
01:06:19I don't know.
01:06:20I don't know.
01:06:21I don't know.
01:06:22I don't know.
01:06:23I don't know.
01:06:24I don't know.
01:06:25I don't know.
01:06:26I don't know.
01:06:27I don't know.
01:06:28Hey!
01:06:29Well done, Tom.
01:06:30Hey!
01:06:31I was really prepared to go, but I'm very happy.
01:06:35Unfortunately, everyone needs to watch me again.
01:06:38Congratulations.
01:06:41Hey, gorgeous.
01:06:42How are you doing?
01:06:43I'm just ringing to tell you that I got Star Baker.
01:06:47Shut up.
01:06:48You did.
01:06:49I did.
01:06:50We made it to week three.
01:06:52You didn't just make it to week three.
01:06:54Yes.
01:06:55Are you looking forward to bread week?
01:06:57No.
01:06:58Next time.
01:06:59Mine's definitely not proved.
01:07:00The bakers take on bread.
01:07:02I'm so nervous right now.
01:07:04With a savoury signature.
01:07:05Oh, I'm really hoping my balls bake.
01:07:07A deep fried technical.
01:07:09Nice onion rings.
01:07:10More onion rings.
01:07:12And a towering showstopper.
01:07:14It's still squash.
01:07:15In a week where everyone wants to prove themselves to Paul.
01:07:18Oh, it's a little bit stressful.
01:07:20Is it about Paul needing bread that you like?
01:07:23Very sassy.
01:07:24With his blue eyes of a husky.
01:07:28Are you a star baker in the making?
01:07:31If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash
01:07:36take part.
01:07:39And see just how the cookie crumbled with an extra slice of the Bake Off Friday from 8.
01:07:43Now tomorrow at 8, a fast moving market means the punters have to be even faster scouring Bristol and Bath for new location.
01:07:50Next tonight's suspicions spinning in the perfect amount of pettiness.
01:07:54Where there's a will, there's a way to win in the inheritance.
01:07:57Yeah.
01:07:58Look.
01:07:59All right.
01:08:00All right.
01:08:01Let's see.
01:08:02Come in.
01:08:03Let's see.
01:08:04Here we go.
01:08:05Three.
01:08:06A very, sweet.
01:08:07Any, sweet.
01:08:08Okay.
01:08:09Let's see.
01:08:10Tick.
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