The Great British Bake Off Season 16 Episode 4

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The Great British Bake Off Season 16 Episode 4 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

00:00I'm here now, so it's not the bad thing.

00:03No.

00:04For the first time in the tent.

00:06That's definite.

00:06It's back to school week.

00:08It's a long time ago.

00:09It's black and white for me.

00:10The bakers flap under pressure in the signature.

00:13Devastated.

00:14Go back to basics in the technical.

00:16We've just got built like old school lunch ladies.

00:19Before a summer fate finale in the showstopper.

00:23But who will make the grave?

00:25That's taking me back through.

00:26And who...

00:27Broken it.

00:28Will flunk out.

00:29See me at the end of class.

00:32Sorry, sir.

00:53I just lied to get things right.

00:56I'm back for a report.

00:59I'm just so happy.

01:01I want to show falling through my skills again.

01:05I am glad that I'm baking for back to school week and not actually going back to school.

01:10God, I don't need to do that again.

01:12I'm so gassed to go back to school.

01:14I can't wait.

01:14I think it will be a fun week.

01:16I think it will be a fun week.

01:16Yeah, I haven't done that much homework this week.

01:18I'm feeling like there's a medium chance that I'm going to get expelled.

01:22Suspended, if nothing else.

01:24Good morning, bakers.

01:27Good morning, Miss Hammond.

01:28Uh, excuse me.

01:31I expect you all to say, good morning, Miss Hammond.

01:35Good morning, bakers.

01:37Good morning, Miss Hammond.

01:39That's better, isn't it, Mr Fielding?

01:42The reason that Alison is behaving like Miss Trunchbull is because we're going to be taking

01:46you back to your school days.

01:47For your first school time bake, Miss Leaf and Miss Hollywood would love you to make a

01:55batch of 12 identical flapjacks.

01:58Your flapjacks will need the classic oaty base, but also an extra filling or topping.

02:04You've got two hours.

02:06On your marks.

02:06Get set.

02:07Bake.

02:10Can't look forward to it.

02:11I actually forgot how much I like flapjacks.

02:13I did eat them at school, but it's not something I have often.

02:16They make me a bit polluted normally, so.

02:19This is back to school week.

02:21It's all about reinventing bakes that you had at school, only this time making them really,

02:26really good.

02:28This golden syrup is going to get messy.

02:30It's a flapjack.

02:31It's just full of sugar and predominantly golden syrup.

02:34And so it'd be interesting to see how the bakers interpret the sugar levels.

02:38I've taken out the golden syrup and then replaced it with a red wine reduction.

02:43We want a very special flapjack, but I think you have to be careful with the adding of new

02:48flavours because you don't want to overpower the oats.

02:52Milk time, students.

02:53Make sure you stay hydrated.

02:56All right, good girl.

02:57Look, this one's drinking their milk there.

02:59We're really asking the bakers to push the boat out and create a little bit of school

03:03magic.

03:05Morning, Tom.

03:06Morning.

03:07Right, Tom.

03:08Tell us all about your flapjack.

03:10Today, I'm making apple crumble flapjack, but this is kind of pushing the brief in terms

03:16of what a flapjack is.

03:17So it should look like the top half of an apple.

03:19And then when you slice it open, you're like, oh, there's a flapjack hiding inside there.

03:24Aiming for an A-star, Tom's flamboyant flapjacks will be surrounded by apple puree and custard

03:30fillings before being encased in a white chocolate apple-shaped shell.

03:34Wow.

03:35Wow.

03:36Well, Tom, that is ambitious.

03:38Have you practised this?

03:39Kind of.

03:40You're supposed to come to school ready for the exam.

03:43Well, I did the homework and then I thought I could do it a little better.

03:47You're answering back.

03:48He's pushing for excellence.

03:50He's pushing for detention.

03:51That's what you're pushing for.

03:52To avoid any disciplinary issues of their own.

03:57So these are Irish oats, obviously.

03:59It's just the ones that I had in the house.

04:01Choosing the right oats is crucial.

04:03Do you want it to kind of be dense, more cakey?

04:06Do you want it to have a bite?

04:07Do you want that texture?

04:08But striking the right balance.

04:10Half rolled oats and half powder juice.

04:12Is entirely up to the bakers.

04:14So these are rolled oats because I'm doing a carrot cake recipe, but just replacing the

04:19flour with oats.

04:20When I was young, I really wasn't that bothered about flapjacks, but I really like carrot

04:24cake, so I thought I'll make carrot cake flavoured flapjacks.

04:28Toby's flapjacks will be individually moulded to resemble a slice of carrot cake and topped

04:33with cream cheese icing.

04:35Time for your meal.

04:37Well, thank you very much for the offer, but I'm actually lactose intolerant, so unless

04:41you want to have a gassy afternoon.

04:43Okay, I'll leave that there.

04:44You like this?

04:48How's it getting?

04:49To avoid upsetting Paul and Prue, the bakers must pack their flapjacks with flavour without

04:59compromising the consistency.

05:01I'm putting in some very ripe banana into it, so these are banana bread-inspired flapjacks.

05:07It's going to be unusual, this.

05:09Have you given it to anybody?

05:10My partner took it to her pole dancing class.

05:13Their pole dancing class?

05:15And they all loved it.

05:18What's Prue in there?

05:21Hoping to spin his way into pole position, Ian's banana bread flapjacks will be covered

05:26in layers of walnut paste, white chocolate honey ganache and caramelised banana.

05:32Do you miss school?

05:33I like designated time to have fun.

05:35I never play anymore.

05:37I never claim this stuff.

05:38You've got two minutes.

05:39Off you go.

05:39Go on.

05:40Go and have a play.

05:41Go on.

05:41Yes, Ian!

05:43Yes, Ian!

05:44Go and have a little play.

05:45Go on.

05:46Oh.

05:47That was good.

05:48See you guys.

05:49How did you do?

05:51Don't want to play with me?

05:53Guys.

05:54But Ian's not the only one.

05:55Does no one want to play?

05:57Recapturing their youth.

05:58So I'm going to put in freeze-dried raspberries.

06:02My great-aunt, she'd always have a tin full of flapjacks and we'd always go raspberry

06:05picking, fruit picking in the summer.

06:08Jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache and topped

06:12with a firm tempered chocolate.

06:15So when you cut through, it'll be like hard, soft and then the flapjack, but in practice.

06:20I've never managed to do it in time, so I just need to get them in and out ASAP.

06:25But while some bakers are recreating their favourite childhood flavours...

06:29The pumpkin seeds add a bit of a crunch.

06:31Very sophisticated.

06:34Aaron's aiming for something a little more mature.

06:37So my flapjacks are oil grey, whipped ganache and lemon jam.

06:42The oil grey isn't like a dominant flavour, it's just like a bridge.

06:45Go on, bridge between what?

06:47Between the lemon and the rest of it.

06:50What you need to do is build a bridge between your bake and Paul's hand.

06:58Aaron's flapjacks are dedicated to his friend Latifa, who can't get enough of his lemon jam.

07:03He's hoping the judges will be just as convinced of his flavours.

07:07Are you going to be head boy today?

07:09Probably.

07:11I don't know, he didn't sound that confused about my flavours, so possibly not.

07:15Don't let him psych you out. Don't let Mr Hollywood psych you out.

07:19Aaron may be aiming for a grown-up flapjack.

07:21I use pican nuts and cherries and a bit of amaretto.

07:25But Natalia's will be strictly adults only.

07:28Not for school, the kids will be drunk.

07:32Her boozy flapjacks might not get past the school gate,

07:36but Natalia's been thrown back into the classroom, learning to make flapjacks for the first time.

07:41Do you not have flapjacks in Ukraine?

07:43No, absolutely not.

07:44You should take them over there.

07:45Yeah.

07:46You could start your own flapjack business.

07:51It's time to get this in the tin and get that in the oven.

07:53I am using individual moulds.

07:55If I'm not meticulous with this bit now, when I try and take the moulds off, they will fall apart.

08:01There you go.

08:02I'll bake the flapjacks for around 15 minutes.

08:04I just really don't want to overbake them.

08:06While overbaking will result in a tougher texture.

08:0923 minutes or so.

08:10It's obvious on vibes.

08:11Underbaking will leave them too soft and claggy to eat.

08:15There we go.

08:16And I'll start that for 20 minutes.

08:18But while everyone else has begun baking their flapjacks.

08:21Shortbreads in and then get my jam done, start my flapjack.

08:26Leslie's yet to start hers.

08:28I'm making a cherry bakewell flapjack with a shortbread base.

08:32Inspired by her neighbour Dan's favourite treat, Leslie's bakewell flapjacks will feature a shortbread base, a layer of cherry jam and finished off with glacé cherries.

08:43You bake the whole thing together?

08:44Doing it separate because in practice I tried it and the shortbread just didn't cook underneath.

08:48Bake.

08:49Bake.

08:50Sorry, sir.

08:51100 lions.

08:52It's bake, not cook.

08:53See me at the end of class for lions.

08:55Yeah.

08:56OK.

08:57I'm in trouble.

08:58I've not even started yet.

09:04Yeah, it's definite.

09:06Bakers, you are halfway through.

09:08Here we go.

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

09:12Miss Hollywood.

09:15Come on.

09:16Bake quicker.

09:18If producing 12 flawless flapjacks wasn't challenging enough.

09:22I'd start caramelising some of these bananas.

09:25Before the end of class bell rings.

09:27It's going to be a lumpy custard like back at school with skin on top that they're going to have to peel off nicely.

09:32The bakers still need to make their delicate decorations.

09:35I'm going to put a candy hazelnut on top of each one.

09:38And tantalising toppings.

09:40So I'm starting my cherry jam.

09:41On the way to school, I used to love a coconut chocolate bar.

09:45I used to buy the two packs because I loved them that much.

09:47So I want this to be a cherry version of that chocolate bar.

09:51Nadia's hoping to recreate her favourite childhood treat by coating her coconut flapjack and cherry jam with a perfectly tempered chocolate top.

10:00So what temperature are you taking it to eat the temper?

10:03Well, it adds a little bit of piece of paper.

10:05You're cheating.

10:06You're cheating in class.

10:08And I think this is outrageous.

10:10She might as well write it on the back of her hand.

10:13While Nadia still has some studying to do, Jessica's come prepared.

10:17So I've done a lot of homework for back to school week.

10:20So I've decided I'm going to have red wine, poached pears, stem ginger and duck chocolate ganache.

10:26It's going to be like a mouthful.

10:28Inspired by her close friend Audrey's favourite flavours, chocolate and wine, Jessica's flapjacks will be finished off with poached pears.

10:36Are you going to be top of the class today?

10:39I don't know, but I just don't want to be excluded from school.

10:42I don't want to go home.

10:44Did you think that you was going last week?

10:45I was so shocked when point I left.

10:48You never know who's going, do you?

10:49Never know.

10:50Bakers, you have half an hour left.

10:55Half an hour.

10:57Cheers, babs.

10:58White Russian.

11:00I need to make sure my jam's spread out and then it's all going in the oven.

11:04While Leslie's flapjack is yet to go in the oven.

11:07Flappy J's.

11:08The rest of the bakers are ready to come out of theirs.

11:11So there we go.

11:13Do you know what?

11:13We're done.

11:14The edges are nice and brown and it's got a nice even colour.

11:17Hallelujah.

11:19White shops are baked, so I feel like I'm in good time.

11:23Going back in the oven.

11:25Fingers crossed they're all cooling time.

11:27I'm not confident.

11:29Just waiting, can you really?

11:32Try and cool it.

11:34Everything here needs to be cool by the time it goes in the white chocolate mould.

11:37I'd be lying if I said I wasn't nervous.

11:39Twelve identical flapjacks.

11:42Normally I just do it by eye.

11:44Oh, that was not a straight line.

11:46We'll leave back the school ruler.

11:47We've got to be very precise, otherwise I get shouted at by the teachers.

11:51That's how they're supposed to come out.

11:52Look at that.

11:54Holding your structure well.

11:59No!

12:01I'm broken it.

12:03Right, we've got 16 now.

12:09That's good news.

12:10Cards like these.

12:11And I have my 12 flapjacks.

12:14Little school sandwiches.

12:17Bakers, you have 15 minutes left.

12:21I'm going to temper me dark chocolate now.

12:23So let me just get me a little piece of paper.

12:25Just tempering some chocolate.

12:26It's set really quickly, which is a good sign.

12:29Please set.

12:30I'm suddenly very rushy feeling.

12:32I feel like you've got a lot to do.

12:33I have so much to do.

12:35If you pull this off, I feel like you could be in Handshake City.

12:39The icing's got to be great, because they're quite basic.

12:42The chocolate's just not setting.

12:44Oh, mother.

12:45I'm not sure that it's going to call in time.

12:47I'm just going to have to cross out.

12:49How's it going?

12:50Not very well.

12:51Oh, no, don't explain that.

12:53It's still warm.

12:54It's just not setting.

12:55Well, look, you're still smiling.

12:57It's only first lesson.

12:58It's a long day.

12:59This is just to cover the bases.

13:01Clock is ticking.

13:02How long have we got?

13:03You've got one minute left, bakers.

13:06Oh, this is gutting.

13:07I've totally run out of time here.

13:09Tempered chocolate has tempered unset.

13:11Oh, devastated.

13:13I want it to look neat.

13:15Oh, it's not even staying on.

13:17So sad.

13:18They don't look great.

13:19I'm going to get a detention, definitely.

13:21I'm not going to be able to get the tops on.

13:23No!

13:24Bakers, your time is up.

13:28Ta-da!

13:29We did it.

13:30Well done, bakers.

13:32Put your pens down.

13:33I ran out of time.

13:35Actually, it's a master.

13:36They are beautiful.

13:38Mine look dreadful.

13:40I'm devastated.

13:41My chocolate didn't set.

13:47It's judgment time for the bakers' flapjacks.

13:50Hello, Tom.

13:51Hello.

13:52Hi, Tom.

13:53Right, Tom, tell us all about your flapjacks.

14:00My abstract apples.

14:02It looks more like an apple with a stalk coming out.

14:03Yes, you needed the stalk.

14:04Yeah, I think you needed that.

14:07It's very clever, Tom.

14:11It just absolutely says apple crumble.

14:13I really love it.

14:14I really do.

14:15It's great.

14:15I think it is so clever.

14:17We said we didn't want a boring flapjacks.

14:19Yeah, well gone.

14:19Amazing.

14:20Amazing.

14:23I love the intricacy of the decoration.

14:31I think they look neat as a pin.

14:33I love the chewiness.

14:38It's not too sweet.

14:39Chewiness, check.

14:40Texture, check.

14:41And flavor check.

14:42So I think you've ticked all the boxes.

14:44Very good.

14:50Caramelized banana slices on the top makes my mouth water.

14:56You certainly get the banana, less so the walnuts.

14:59It's a bit soft.

15:00A little bit longer I would have put in the oven.

15:02I was aiming for like a soft banana bread-esque.

15:05Oh, is that what you're going for?

15:06I'm so sorry.

15:07Come on.

15:07I think it's excellent.

15:09There we go.

15:10If we ask for flapjacks.

15:12It's just slightly underbaked.

15:20They've been cut a bit oddly, haven't they?

15:22They're not very neat.

15:23I think it's really difficult to cut them into triangular stuff.

15:29They're very chewy.

15:30Yeah.

15:30The chocolate ganache is the overpowering flavor.

15:34It's a bit dry, but it's the texture for me.

15:42The size difference is so dramatic.

15:44Because I couldn't see anything because the chocolate wasn't set on the top.

15:47There's a lot of chocolate on the top of that, which is why it didn't set.

15:50Yeah.

15:51I'm not getting a huge amount of coconut because what's dominating is the half inch of chocolate.

15:56I agree.

15:56Too much chocolate.

15:57The cherry is perfect.

15:58Mm.

16:04I think they look lovely.

16:05They really do look great.

16:09Mm.

16:10The spice level is cinnamon.

16:12It's quite high.

16:13I like it.

16:14I wanted that carrot cake taste.

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

16:19It's a shame because your texture, too, I thought it was great.

16:21Thank you, Toby.

16:22What made you put more cinnamon in?

16:24Last week, I put a little bit extra in and I loved it.

16:26So I thought this week, I'll do the same.

16:29Whack a little bit extra in.

16:30Oh, man.

16:30That was too much.

16:31Got it.

16:31It looks so interesting and different.

16:37I like that.

16:39It cuts neatly, doesn't it?

16:40It does.

16:41Mm.

16:43I like the flavour.

16:44The texture for me is a little too gluey.

16:47OK.

16:48And it might be the pear.

16:49OK.

16:49It's really softened up the flapjack itself.

16:52Would it have helped if I added more, like, so, like, jumbo oats?

16:54Yeah.

16:54Solubly.

16:55I actually added the ratio.

16:57I reduced the jumbo oats.

17:00Thinking that that would be a better idea.

17:05Damn.

17:07Leave the recipe as it is.

17:09Same time.

17:14I love the decoration.

17:16I think it looks beautiful.

17:18It really needs.

17:19I'm dying to see what it tastes like.

17:20That's delicious.

17:25Oh, my God.

17:26The lemon gives it such a lift.

17:29I can get the Earl Grey.

17:30I think you've done a really good job.

17:32Thank you so much.

17:33I love it.

17:34Oh, really?

17:35Oh, my gosh.

17:35Absolutely, yeah.

17:36Yeah, it's a dry and full done.

17:39Smell, Dad.

17:40We're happy that.

17:43Gasp.

17:45My cheeks.

17:50I think it cooled down quite well enough to go.

17:54I was a little bit worried about the timing with this.

17:56Yeah.

17:56I've been doing the shortbread and the flapjack.

17:57Yeah.

17:57It's all about the cooling.

17:59Mm.

18:00It's a real Bakewell flavour.

18:03I think it's a little too sweet for me because the icing is thick.

18:05The lasso cherries are really sweet.

18:07No.

18:08Huge mistake putting the shortbread on the boat.

18:10Yeah, it was.

18:10It's not your finest hour yet.

18:12No, it isn't.

18:13See me, Lesley.

18:14OK.

18:16Paul shouted out, I need to go and see him afterwards.

18:19Just go and sit in the corner now, shall I?

18:22That task is proof that you need to do your homework and you need to practice.

18:26Because I was a hairline away from that looking so bad.

18:29Less chocolate.

18:30If I could go back, I would, but I can't.

18:32So I've just got to take it on the shoulders and look forward to the old technical now.

18:37I don't know if I should say look forward to it, but...

18:39The bakers were able to revise their flapjack recipes.

18:44But in the technical challenge, they have no idea what old school bake they face.

18:50Bakers, it is time for your technical challenge.

18:53And this one has been set by Miss Leaf.

18:57If you mess this technical up, it will be going on your permanent record.

19:00Now, Miss Leaf, have you got any words of wisdom?

19:03Prepare yourself to do a lot of elbow grease.

19:07As always, this challenge is judged blind.

19:10So, Paul and Prue, you may now leave the tent.

19:12Thank you so much.

19:13So, for your technical challenge, Prue would love you to recreate that fondly remembered classic.

19:21School cake.

19:22Your school cake must consist of vanilla sponge, white glacé icing, and then finished with sprinkles.

19:30And with a nice jug of hot custard.

19:34It all sounds quite simple, but there is a twist.

19:38Headmistress Leaf is demanding that you make everything from scratch.

19:42Even the sprinkles.

19:44Headmistress also stripped down your working areas and kept it to the bare baking essentials.

19:51You've got two hours.

19:52On your marks.

19:53Get set.

19:54Speak.

19:56Let's do this.

19:57Oh, my gosh.

20:00Never in my life had school cake.

20:04I just thought a school cake would be too basic.

20:06Which is why we have to make everything from scratch.

20:10So, Prue, sponge and custard.

20:13What a great technical challenge.

20:14This is one of my favourites.

20:15What's going to make this tricky for our bakers?

20:17The bakers have to do everything from scratch and with no modern equipment.

20:21So, they've got to beat the sugar and butter by hand.

20:25If they don't beat that really well, they won't get the rise.

20:28So, how are they going to do these sprinkles then?

20:30To make the sprinkles, they have to hide the lines, wait till they're absolutely set,

20:34chop them into tiny little sprinkles and scatter them on top of their icing when it's still wet.

20:40And then we've asked them to make lump-free custard.

20:42Isn't that great?

20:43That sweetness from the icing is just about right.

20:46The sponge is moist, but with that gorgeous custard, that's fantastic.

20:50Almost anything tastes good with custard, but this is the best.

20:54Right, make the sponge batter by hand.

20:57And for the sponge ingredients, there are no weights.

21:00I put 300 grams of sugar, 400 of flour.

21:04At home, add two similar quantities of this.

21:07It's basically just a vanilla sponge cake.

21:09Just creaming the butter and sugar together, and I want to get it fairly light.

21:13If the bakers don't cream the butter and sugar thoroughly, for having a workout, the mix will lack air.

21:19Me arm's hurting already.

21:20Essential for giving their sponges the right rise and light, fluffy texture.

21:24We're just not built like old-school lunch ladies.

21:27You can mix by arm for hours.

21:29That looks like it's quite a feat to stir that.

21:31Right.

21:32How do you want to go?

21:33Yeah, that's not for me.

21:35That's not for me.

21:37I'm like Oscar Wilde, that's not for me.

21:39Oh, ambulance.

21:42It's lumpy.

21:43Not the best, but that's what I'm going with.

21:45Hopefully it'll be fine.

21:47Now I'm just adding the eggs in one at a time.

21:50Oh, yeah.

21:51That's the stuff.

21:52Once I add the bacon powder and the flour, it should start coming together better.

21:57The bacon powder's a tricky one.

22:00I've gone off 5%.

22:01I'm hoping that's right when I have like a flat sponge.

22:04I've done a teaspoon per 100 grams, but I have no idea whether that's right or not.

22:09Mate, I think that'll have to do.

22:11I bet you was a good boy at school, weren't you?

22:13I was just the one who did like too much food all the time.

22:14Really? You're like a bit of gossip?

22:16Yeah.

22:17What do you know about this lot?

22:18I've heard that Aaron is waiting for Paul Hollywood to call him a naughty boy.

22:22Really?

22:23That's actually me.

22:23I just want to get my cake in the oven.

22:27See what happens.

22:29I'm going to go for 170, 20 minutes and check it.

22:3320 minutes?

22:34Probably going to take like 25 minutes.

22:35It's a pretty chunky cake.

22:37Blessing cake for me.

22:42Yes, bless.

22:43It's going to win.

22:44It's going to get a handshake.

22:45If it fails, it's your fault.

22:47I'm not sure my blessing is worth anything.

22:50I forgot vanilla.

22:52I'm going rogue.

22:58God, that's just in time.

23:01Hope that doesn't affect the bee.

23:02It shouldn't do.

23:05I've made this.

23:06Oh, my God, I love it.

23:07Choose a colour.

23:08Green.

23:09G-R-E-E-N.

23:12Choose the number.

23:13Four.

23:14One, two, three, four.

23:16Three.

23:17Sure?

23:18Yeah.

23:19Halfway through.

23:20Oh, amazing.

23:21Bakers, you are halfway through.

23:25You can have it.

23:26Me all day.

23:28Does that mean we're going out now?

23:29Yeah, we are.

23:30Absolutely.

23:32It just says, make the sprinkles.

23:33How are you going to make the little sprinkles, people?

23:37Bruce jewellery.

23:38Put it in a blender.

23:39Mix it together, 60 grams of pasteurised egg whites.

23:43I've done 300 grams of icing sugar.

23:46I'm not sure what the texture is supposed to be.

23:48I've done four out of the five colours so far, so I've just got to do this last one.

23:52Now we need to make our piping bags.

23:55I'm not sure how to do it.

23:58Doing origami now.

24:00Has anyone figured this part out yet?

24:01Uh, no.

24:03And then, does that fold in?

24:10Yeah, like that.

24:12Get, ooh.

24:14I'm just going to see if this works.

24:16I'm going to part the sprinkles in lines.

24:19My red one.

24:20I thought sprinkles were dots.

24:22I don't trust dots.

24:23Little, little, little lines.

24:26This is going to take me a year.

24:27A bit of yellow.

24:29Woo!

24:30Something tells me this isn't the method.

24:32We've made it.

24:33Oops.

24:34We're going lines.

24:35I've given up on the dots.

24:37I guess it'll dry out and then you can break it up.

24:38This is pants.

24:40They're not even going to look the same.

24:41Have you ever made sprinkles?

24:43Oh, Hollywood cries sprinkles.

24:44I collect some in the tub.

24:45This should just be the challenge.

24:47Make sprinkles.

24:47You will be making 1,474 sprinkles.

24:53Bakers, you have half an hour left.

24:55So proud of these kids.

24:57So proud.

24:57So proud of them.

24:59Maybe I will, maybe I won't.

25:00It might be ready to come out.

25:02You know what?

25:03She's coming out.

25:04I'm actually really happy with that, I think.

25:06I reckon it's about five minutes away.

25:08The middle still needs a bit of cooking.

25:10Ooh, we've got some big sinkage.

25:12Big sinkage on the cake.

25:13It's cooked, but I think it's collapsed

25:15because there's too much baking powder in it.

25:18Make the sprinkles, leave them set in the residual heat of the oven.

25:20What does residual mean?

25:22Does it mean like the table with the door open,

25:24like once the cake's out, residual?

25:27Oh, it's a bit hot in here, babe.

25:29What's going on?

25:30It's so hot.

25:31A bit of heat going on.

25:32Oh, my God.

25:32I'm getting hot.

25:33Look.

25:34I was going through menopause.

25:36This is so cool.

25:37Look at that.

25:38Look.

25:38And then it just breaks up.

25:41Number seven, make the custard.

25:43I think it's time to make some custard.

25:45They've actually been quite nice to us here.

25:46They have given us ingredients.

25:48I've made custard before.

25:49I'm not that worried about it.

25:50I think I need to make mine a little bit thicker.

25:52I just don't want to step away from my custard

25:54or curd or split or do something horrible.

25:56Stick a spoon in.

25:57Draw a line.

25:58Hold the line.

25:59Done.

26:00Children, you have 15 minutes left.

26:03Put the top of the cake, decorating with the sprinkles.

26:06I'm thinking maybe a thin layer of icing.

26:08A little bit messy.

26:10Oh, they're not sticking.

26:11It's set, so I just need to push them in a bit.

26:13I don't like any of those even-looking sprinkles.

26:15Look at that.

26:16That's art.

26:17Is it Jackson Pollock?

26:18It's a Picasso.

26:19Slice the gig into 16 and serve along the Jag of Custis.

26:24And find the centre there.

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

26:27I have a bachelor's in a science.

26:29Feels like I should be good at maths.

26:31Oh, I've done it wrong.

26:32Not now.

26:32I've got 15 instead of 16, so I can't do maths.

26:35Bakers, you only have one minute left.

26:38Oh, God.

26:39I'm already made a mess.

26:40Try not to panic.

26:41I'm actually not mad.

26:43Oh, why is this one so small?

26:46Some of them are a bit scary.

26:48Looks like a school case.

26:49Bakers, your time is up.

26:53Please bring your school case and place them behind your beautiful photos.

26:57Oh, dear.

26:59Oh, look at them.

27:01Oh, you're so nice.

27:04That was hard.

27:05Paul and Prue are expecting 16 school cakes with a light, moist sponge, neat icing and handmade

27:13colourful sprinkles, served with a jug of delicious custard.

27:18Could we all stand for Miss Leif and Mr Hollywood?

27:24OK, Prue, I'm going to start with this one.

27:26The icing on this doesn't look too bad in places.

27:29Dropped a bit here.

27:30I think they've struggled with the bake in the middle of the tray, perhaps.

27:33But the sprinkles are there.

27:36Sponge is nice, actually.

27:37Custard's got a bit too much vanilla in it.

27:39It's a good consistency.

27:41This is a bit loud, and they're all over the place.

27:43And again, some of them are better risen than others.

27:47Oh, that cake's quite nice.

27:48It's a bit dense.

27:49Custard's got a couple of lumps in.

27:51These look beautiful.

27:52Lovely height.

27:54Nice and even.

27:55It's good cake.

27:57Good sprinkles.

27:58Good icing.

27:58Custard just needs to be thickened slightly.

28:01These haven't risen enough.

28:02Yeah, they're all different sizes.

28:04Not consistent at all.

28:05Nice.

28:07Tastes all right, though.

28:08It's good cake.

28:09Tastes nice.

28:11It's slightly split, isn't it?

28:13Oh, dear.

28:14What have we here?

28:15Icing's all poured over the edge.

28:17The sprinkles are sort of all over the place as well.

28:19It's a bit overbaked.

28:19It's quite dry.

28:21So it's overbaked, and the icing is...

28:23Stop it.

28:26Just a dry.

28:27Right.

28:28These are very small.

28:29It's got a bit of height on one side.

28:30Those two have got all the sprinkles.

28:32This one's got practically none.

28:33Cake's a little dry.

28:35It's because it's dense.

28:36How's the custard?

28:38It's nice and smooth.

28:40Now, this one, it's all different shapes again.

28:42It should be easy to get them all the same size.

28:46Mainly, my complaint about this is unevenness.

28:48These sprinkles on the top are interesting.

28:52It's quite dairy there, see?

28:54It's probably the weight of the icing, to be honest.

28:55It should be quite a light icing.

28:57The cake is quite good.

28:59The cake's all right.

29:01Custard's good.

29:02These look good.

29:02They're not quite even.

29:03Nice height.

29:04Good sprinkles.

29:07That's good.

29:08I'm going to make it.

29:14Custard's very good.

29:15That takes me back, Ruth.

29:17Mmm, delicious.

29:18The judges will now rank the school cakes from worst to best.

29:23In ninth place, we have this one.

29:25Nadia, the cake is overbaked.

29:28You're short of one.

29:29And the custard is slightly curdled.

29:31Not your best effort.

29:32In eighth spot, we have this one.

29:35Natalia, too heavy on the ice and it destroyed the sponge.

29:38In seventh spot is Jessica, Tom is sixth, Leslie fifth, Toby fourth, and Ian takes third.

29:45In second spot, we have this one.

29:50Aaron, pretty good, these.

29:51It just came down to the overall neatness, but they were a good effort.

29:54Which means that this is the winner.

29:57Who is that?

30:01Jasmine, that is a beautiful cake.

30:04Perfectly risen.

30:05Your sprinkles are excellent.

30:06Well done.

30:07Wow.

30:08I actually can't believe it.

30:09They liked it.

30:10And they went back for more.

30:11Last today.

30:13I can't believe I couldn't get a school cake right.

30:15I make it all the time.

30:16But me and Paul was tapping on it.

30:18It was rock solid.

30:18I wanted to do better than seventh, so I'm a little bit disappointed, but I think I'm

30:23ready for tomorrow.

30:24Let's go.

30:31I don't know about you, Noel, but I've loved going back to school, especially with Mr.

30:36Hollywood and Miss Lee.

30:37Miss Hollywood.

30:39I think it's been very good fun.

30:41The baking has been absolutely lovely.

30:44Aaron's signature.

30:46It was fantastic.

30:47He's having a really good week, isn't he?

30:49Second in the telecom.

30:50And Jasmine, as always, very near the top, if not at the top.

30:55I would say Toby probably could join for Starbaker.

30:58It depends how he gets on today.

30:59Who do you think's not doing so well?

31:02Well, Nadia.

31:02Straight away, Nadia.

31:03I think Jessica's down there.

31:05Natalia.

31:06Natalia's down there.

31:06Yeah.

31:07I met a lot of them last night because they were all in detention.

31:11Did you have the cane out?

31:12I spoke to their parents.

31:13I think they're going to be all right for today.

31:17Hello, bakers.

31:22It's time for your Back to School Showstopper Challenge.

31:25Before we start, Noel, what was you like at school?

31:28I was pretty good, actually.

31:29I was second from top in my class.

31:31Who was first?

31:32It was my brother.

31:32Just the two of us, actually.

31:34We were homeschooled.

31:34So, for your Showstopper Challenge, the judges would love you to bake a spectacular Summer

31:43Fate stall display.

31:45Now, the judges will be looking for an array of decorative-themed treats that really capture

31:52the spirit of the Summer School Fate.

31:54Your display should have at least one large bake and two batches of 12 smaller ones.

32:00You have four and a half hours?

32:01On your marks.

32:02Get set.

32:03Bake!

32:04My primary school had an amazing school fair.

32:09I always got so competitive with, like, hooker dart, coits.

32:12I always used to head to the bake stall.

32:15Used to love it.

32:16I always do the tombola at the kids' school fairs because I want to win some wine.

32:20Woo!

32:21Straight in.

32:22Not one back.

32:24The Baker Showstopper Challenge is going to be a tricky one.

32:27We're asking them to reproduce a traditional school Summer Fate in bakes.

32:31So I'm starting with the cake. It's quite hefty. I'll get that out of the way first.

32:36This is a demanding challenge. We want them to display at least three different baking disciplines.

32:43And the difficulty with that is about timing.

32:45This is where we have to have a bit of a balancing act. I've never had three things on the go at once.

32:50The hardest part of multi-baking is different rising temperatures, different oven temperatures.

32:55They could go wrong in every single area.

32:58It's a very busy bench today.

32:59You have to be a real artist.

33:00And I think have a great baking flair to produce something magical, which we expect today.

33:07Morning, Toby.

33:08Good morning.

33:08Hi, Toby.

33:09Tell us about your cake stall.

33:11So I'm going to do a lemon and blueberry cake decorated as a hook-a-duck game.

33:17And I'm going to do some shoe bun tennis balls and a version of my childhood favourite sandwich after school.

33:24Chicken instant noodle sandwiches.

33:26Luckily for Paul and Prue, Toby's childhood sandwiches have matured into parmesan biscuits, filled with chicken pate and ricotta.

33:36He's also serving shoe bun tennis balls filled with strawberry cream alongside his school fate centrepiece, a blueberry and lemon hook-a-duck cake.

33:45And do we win a prize if we hook-a-duck?

33:47You can win the hamper.

33:49Everything's labelled up so you know exactly what's going on.

33:51I'll see what she's going home with tonight.

33:52Well, I'm very competitive, so you may not win.

33:58Toby's hook-a-duck cake will be facing some competition of its own.

34:02This is my cake.

34:03And this is going to make the swimming pool, which I'll put my ducks in for hook-a-duck.

34:07Jasmine's orange and elderflower hook-a-duck cake will be joined by two more classic school fate games.

34:13And she's hoping her rosemary pretzel quoit and raspberry jam hopscotch biscuits will be enough to take home the grand prize once again.

34:21Who would star bake the last thought?

34:23I don't know.

34:24I'm just saying.

34:25If you get through in a row, everyone's going to go, oh, wow.

34:30Well, I think I'm going to go, ah.

34:31Everyone will be a bit like, oh.

34:34But Toby and Jasmine aren't the only ones hoping to make a splash.

34:38I think a few people are doing it.

34:39We're doing their hook-a-duck game.

34:41That's the cake.

34:42And then biology was probably the only subject I really liked at school.

34:45So I am doing little Petri dish crème brulees that will have these bacterial growthy sugar circles on the top.

34:50And then we have the coconut shy.

34:53Your eyes lit up then.

34:54Complicated as always.

34:57Tom's ambitious display includes today's third hook-a-duck centrepiece, a red velvet cake filled with cream cheese buttercream.

35:05It's served alongside vanilla crème brulee Petri dishes and chocolate coconuts filled with coconut mousse.

35:11And he's hoping this fate goes better than the last one he attended.

35:14Last year, my dad was officially made chairman of the local village fate.

35:18He got me to do face painting.

35:20And the first guy that sat down was this bald guy who was like, can you make me a tiger?

35:24And I started painting him without looking at a photo of a tiger.

35:27And he just came out looking like a basketball.

35:29And I was very confused.

35:30But hopefully my baking is better than my face painting.

35:33And we will get somewhere today.

35:34To stand out at today's back-to-school fate...

35:38A raspberry and vanilla confetti cake.

35:41The bakers must pack their cakes with irresistible flavours and textures.

35:45Less than four lemons went in.

35:46I want them to taste the lemon.

35:48But Leslie's hoping to trick the judges' taste buds.

35:51I am making an illusion bake.

35:54It's going to look like a meat pie.

35:55So it's going to be sweet, but it looks savoury.

35:58Do you enjoy this type of baking?

35:59I love it.

36:00I've made the pie before.

36:02My dad loved meat pie.

36:03So I've made him pie and chips and peas and all that.

36:06Are we getting the chips and peas?

36:08No.

36:09Just the pie.

36:11Leslie's giant coffee and walnut pie illusion cake filled with brownies instead of beef

36:16will take centre stage in a 1970s display.

36:20Accompanied by apple shortbread biscuits and rainbow meringue lollies.

36:24Two favourites from her school days.

36:26It's a long time ago for us, isn't it?

36:28It is, yeah.

36:291975.

36:30It's black and white for me.

36:32Yeah.

36:34Sepia.

36:34Oh, my God.

36:36But Leslie's 70s school fate won't be the oldest in the tent.

36:41My name and my baker is Prehistoric Pantry, so hopefully I'm going to make a 3D dinosaur

36:47coming out of a book.

36:48Jessica's dino Derek will spring from the pages of her stout cake book, while the rest of her

36:54prehistoric pastries include marshmallow and raspberry jam, filled footprint biscuits

36:58and chocolate dinosaur eggs with a chai spiced ganache.

37:02This is my massive stout cake and it is about to go in the oven.

37:07I hope it's okay.

37:08The bigger the cake.

37:10I just need to get this cake and ease up.

37:12The longer it'll take to bake.

37:14I'm going to put it into four different tins.

37:15Otherwise, it's a 45-minute bake in a big tin and I don't have time for that.

37:19And with additional elements also need in the oven.

37:22I'm going to just keep ploughing through my list, hopefully.

37:25Get it all done on time.

37:27Staying on schedule is crucial.

37:29When we've got so many elements to do, no matter what, you've got to keep going.

37:33But as the only baker not using cake for their centrepiece...

37:36So I'm making a giant macaron stopwatch.

37:39It's huge.

37:40Aaron will have to keep an eye on the time.

37:42Conscious that nothing's been in the oven yet.

37:44These have got to wait for 30 minutes to get a skin so I can bake them.

37:48But you're in a good position now, aren't you?

37:49Your signature was good, technical good.

37:51I've better held a man while he makes macaroni.

37:53How was it for you?

37:55Yeah, it was beautiful.

37:57Aaron's massive macaron stopwatch will feature layers of orange caramel and hazelnut mousse.

38:02Alongside, he'll serve up peach cream-filled cricket balls and iced bun tennis balls.

38:08I've never actually been to a school bake.

38:09We used to have sports days.

38:11So I've done sports-inspired bakes.

38:13Go, go, go.

38:14But Aaron's not the only baker facing their first school bakes.

38:18Because you've never even seen a fakes?

38:19No, I've seen a fight in the UK.

38:24Oh, you have seen a fight?

38:25Two girls, like, on the street.

38:28No, we're talking about a fight.

38:29I'm talking about a fight.

38:31Oh, gosh.

38:32I don't understand nothing.

38:35Help me.

38:37Natalia's come well-prepared for her first school fate.

38:40With a citrus curd-filled backpack cake, shortbread biscuit pencils,

38:45and glazed apples filled with apple mousse and jam.

38:48It takes a long time to set.

38:50It must be completely frozen.

38:54Whether it's setting mousse...

38:56So this is the coconut mousse.

38:58And then these all go straight into the freezer.

39:01Making dough...

39:02So now I'm going to prove this.

39:03I'm going to put it in the proving drawer.

39:05Brownies...

39:06They don't like a brownie.

39:08Or biscuits...

39:09Cutting out my biscuit dough to make dinosaur feet.

39:12Paul and Proof demanded the bakers to include at least three distinct baking disciplines in their displays.

39:18Shoe-bun time.

39:20The flick is essential.

39:22But if that wasn't challenging enough, Nadia's taking it one step further.

39:26I'm proving my doughnut now, because that's going to take the longest.

39:29Because I'm actually doing four different things, so I really want to try and get everything done in the time.

39:36In a bid to stay in the competition, Nadia's going all out with a giant vanilla cupcake topped with strawberry meringue.

39:42Shortbread biscuits with lemon curd dip, brownie burgers and strawberry glazed doughnuts.

39:48Listen, you've got it all to play for today.

39:50It's all down to you.

39:51You've got children at school.

39:53Do they ever have school fits?

39:54They know, yeah.

39:55You know you're making a rod for your own back, because they're probably going to ask you to do all this for them.

39:59Yeah, for them, no.

40:00Well, that's how this goes.

40:01Let's get my cute little mitts on.

40:05The sooner the cakes are baked...

40:07Right, that's defo, it's on.

40:09The longer they'll have to call...

40:11Yeah, she needs longer.

40:12And the more time for the bakers to transform their sponges...

40:15Whee!

40:17Look at that!

40:19Childhood.

40:20...into a spectacular school-fate centrepiece.

40:23So, this is going to be an old-school computer monitor.

40:26It looks like a screen, it's so good.

40:27Doesn't it?

40:28Yeah, it does look like a camera.

40:29Yeah, there's a pixelation on that, it's not bad.

40:31Maybe I'll take that.

40:34Recreating one of his most cherished childhood possessions, Ian's old-school monitor will be filled with raspberry jam and vanilla buttercream.

40:41Alongside will sit lemon tarts in the shape of yet another hook-a-duck, and chocolate blocks filled with shortbread and caramel.

40:48I'm going to take this tiny sherbet pit, I'll put it in as the heart of the voodoo doll.

40:53I'll get you some handshakes.

40:54Wow.

40:55Maybe.

40:55Or I could just flick it at Natalia.

40:57That'd be more fun, wouldn't it?

41:00Yeah.

41:00Hello.

41:03Bakers, you are halfway through.

41:06Half-way?

41:07Oh.

41:08OK.

41:08I've got hockey after school, so I'll meet you.

41:11I've got netball.

41:12I've got BMS.

41:13You can go on the back.

41:13I'll see you later.

41:14All right.

41:15That's my macaron.

41:16I'm looking for them to have risen.

41:17A foot around the edge.

41:19Things crossed.

41:21The cakes may be cooling.

41:23Oh, that breeze is nice for cooling those cakes.

41:25But things are only heating up for the bakers.

41:28Shoe buns in the oven.

41:29As the race is on to finish the rest of their displays.

41:32This is, like, the fiddliest part of my whole bake.

41:35Maybe I should be a surgeon one day.

41:37Do you want to be a surgeon?

41:38Maybe.

41:39Maybe.

41:39Or maybe an anaesthetist.

41:41So you want to basically drop people.

41:43Or you want to cut people up.

41:45Either or.

41:46Take your pick.

41:49It's not cooked.

41:50It's not cooked.

41:51But Jessica can't move forward until her cake is baked.

41:55It's still in the oven after, like, an hour.

41:57That sponge should be cooling already.

41:59So I'm really quite worried for time.

42:01And it just means that everything else is now lagging.

42:05That's so hot.

42:06The improvement drill is on really, really high.

42:08I'm worried they might be under-approved.

42:10But I don't want to risk killing all the yeast.

42:15My pretzel dough is proof.

42:17It feels really good.

42:18So then I boil them in water.

42:20And then we'll bake them after.

42:23These are going to be a burger bunch.

42:24I'll slice them in half and stick my brownie burgers in them.

42:27Oh, they look so real.

42:29You could still go through, mate.

42:30Let's not be silly now, Alison.

42:32Oh, no.

42:33Don't be on that downer.

42:34I've seen it before.

42:35Don't give up yet.

42:36I don't know what I mean.

42:37Don't give up.

42:37You brighten this tent up, Alison.

42:42Bakers, you've got one hour left.

42:45Final hour, yep.

42:46Going to get it done.

42:47So I want to leave those as long as possible.

42:49Kind of try.

42:50While Aaron...

42:51I'm just going to have to take her out.

42:53And Jessica must wait to build their school fate centerpiece.

42:56I just need to keep power now.

42:58For the rest of the bakers...

43:00It's the moment of truth.

43:04I feel like it's crunch time now.

43:05I need to shape it so that it feels even a little bit like a paddling pool.

43:09This is so fragile.

43:11Kind of scares me.

43:12All right, this has to start taking a little bit more of a ship soon.

43:15It is looking a wee bit sad.

43:17So this is the water.

43:17So I've made it a little bit easy for myself.

43:20Trying to make this look like a paddling pool?

43:22I'm covering my cupcake in fondant.

43:26We're trying to.

43:27This fondant is really messing with me right now.

43:29This ribbon.

43:30You got this in.

43:31I see it, decorate and kicks.

43:33My backpack.

43:34This is cool.

43:36Too cool for school.

43:39Oh, I wish this would stay up.

43:42I'm not feeling good.

43:44It's not going to be the best.

43:45We have a pie.

43:47I'm in my happy place.

43:48Cutting and sticking and making, yeah.

43:50It's what you like.

43:51I love it.

43:52Go big or go home.

43:54Yeah.

43:55Good luck.

43:56Go big or go home.

43:57Making Derek come to life like a little bit more.

44:02I'm rushed time-wise.

44:03All I can do is try.

44:05Bakers, you have half an hour left.

44:07You've had four hours.

44:08How have we done four hours?

44:1030 minutes.

44:11Stressful.

44:12I mean, they're brizzing.

44:12I just don't know what the texture's going to be like.

44:15The pressure.

44:17Right.

44:17We're demoulding the coconuts.

44:18They really are soft.

44:20That should not be happening.

44:23I'm going to dip my apples in a glaze.

44:26This one good.

44:29They're too soft.

44:30Oh, this is so painful.

44:32So the cake has got cooked.

44:38It is so ridiculously gooey.

44:41So I'm just going to have to improvise and just do what I can.

44:45The texture on this macaron is going to be off.

44:47I wanted it really crisp and to hold up because they are breaking.

44:50Oh, God.

44:51Very messy.

44:52I'm just filling my tennis ball shoe buns with the strawberries and cream filling.

44:56We're feeling the pressure, but we've just got to keep going.

44:59Bakers, you have ten minutes left.

45:03No.

45:05This is cracked.

45:07I wish this wasn't cracked, but I wish a lot of things were out there.

45:10My whipped ricotta and pate.

45:12It tastes really nice, but it looks absolutely vile.

45:15Let's go speed icing.

45:17My little ducks.

45:19That's there.

45:19That's technically a duck.

45:21Is it ready for the ducks?

45:23Bakers, you've got one minute left.

45:26What the duck?

45:27I don't have one minute.

45:29I just need to get all of these items.

45:31Coconuts have seen much better days, sadly.

45:34Oh, here we are.

45:35A little bit stressed.

45:37This is so insane.

45:39Done.

45:39Finally.

45:41It looks so messy.

45:43Yeah.

45:44Yeah, yeah, yeah.

45:44That's fine.

45:45Bakers, your time is up.

45:51Oh my good lord.

45:54Please step away from your showstoppers.

45:57Well done.

45:58This is the worst.

45:59Come on, kids.

46:01Right time.

46:02It's a long run, won't it?

46:03My cake's raw.

46:04Raw?

46:05Why don't we have a hug?

46:07Yeah.

46:07Rawr.

46:15It's judgement time for the bakers' back-to-school summer fate displays.

46:20Tom, it's time for your showstopper.

46:22I'm going to come and help you.

46:25Okay, ready?

46:26Ready?

46:32So, welcome to the science fair.

46:35Ooh.

46:37Wow.

46:38That is a showstopper.

46:40Wow.

46:40I love the look of it.

46:41Overall, it's a fascinating display.

46:45So, now, what's in this cake?

46:47This is a red velvet cake with cream cheese buttercream.

46:51That's a delicious red velvet cake.

46:53Perfectly baked.

46:54It's very moist.

46:56So, we've got the Petri dish creme brulee.

46:58The creme brulee's nice.

46:59It's got a nice texture to it, considering how thin it is.

47:01Let's have a look at one of these.

47:02The coconut mousse that has a chocolate Genoese sponge inside that's soaked in a bit of rum.

47:09Did you mean it to be that liquid?

47:10No.

47:11So, it was a bit of a nightmare trying to get the chocolate on them.

47:13Flavours lovely with the Genoese as well.

47:14They're clever then.

47:15Go on, Paul.

47:17Yay!

47:19First try.

47:20Thank you, Tom.

47:21Thank you very much, guys.

47:26You can play the quits.

47:28I'll have a go at that.

47:29Go right.

47:30Right.

47:31That's very ambitious.

47:33Oh, you nearly did.

47:33Really?

47:33I like all of these.

47:37I think they look exquisite.

47:38Just got to taste good now.

47:39So, remind us what you made the subtle?

47:42Sponge cake.

47:42I put some orange and lemon extract in it.

47:45The sponge is lovely.

47:46Just tastes a bit fake.

47:48It's a bit artificial, isn't it?

47:49I like the shape.

47:50Gorgeous little rings there.

47:52I love the pretzel.

47:53I love that savoury, rosemary flavour.

47:56Right.

47:57Hopscotch.

47:57Neat as a pin.

47:59Yeah.

48:00Very nice.

48:01Hook the duck.

48:02Hook the duck.

48:05Overall, I think you've done an amazing job.

48:07It is style with substance.

48:14Tennis balls are impressive.

48:16The pool looks a bit of a mess on the outside.

48:19And are the ducks just fondant?

48:21They are just fondant.

48:22They are hookerball.

48:23Hook the duck.

48:24Oh, look the other way, please.

48:25Come on.

48:26I came over there.

48:27Go on, give me a hand.

48:28Steven Magic.

48:29Yes, approve.

48:30Yay!

48:32So, you have lemon and blueberry cake with a lemon and blueberry cream cheese filling.

48:39The sponge is very beautiful.

48:40It's a lovely sponge.

48:41Great job.

48:42OK.

48:42Have a look at the strawberry and cream.

48:47Oh, it's lovely.

48:47Truly light.

48:48You've done a good job with those.

48:50Absolutely delicious.

48:51I love the look of these.

48:52Parmesan and rosemary sandwich biscuits.

48:56Mm.

48:57That's lovely.

48:58It's actually just fantastic.

48:59Thank you very much, Toby.

49:00Thank you very much.

49:05There's a lot of added bits.

49:07That, this, this.

49:09There's a lot of plastic in this.

49:11There is.

49:11Let's have a look at the computer.

49:13So, it's a funfetti with vanilla frosting and raspberry jam.

49:17Love the flavour.

49:18But buttercream's gritty.

49:20So, what have we got here in the chocolate?

49:22Those are just little chocolate-coated biscuits with a smidge of caramel.

49:26It's mostly chocolate and very, very sweet.

49:29And this is?

49:30Pâtissabli, some Swiss meringue and a pat-free duck.

49:33The pastry's good, but the meringue is so sweet.

49:38Yeah.

49:39Overall, I think you struggled.

49:41It's not as good as I know you can do.

49:48It's a bit flat, and it is a bit untidy.

49:52But, what's it taste like?

49:55You are so good at flavour, Aaron.

49:58If you'd had more time, you could have been much neater about it.

50:00Your buns are under-proved.

50:04Yeah.

50:05It's very doughy.

50:07The shortbread's lovely.

50:08The filling is delicious.

50:09I use peach power, cocoa butter, and coconut oil.

50:12It's really lovely.

50:13Thanks, Aaron.

50:14Cheers.

50:18I love the bag, the colour and the design.

50:20I'm sorry to cut into your bag.

50:22Oh, my gosh.

50:23This is vanilla sponges with cream cheese and citrus court.

50:29Yeah, I love it.

50:29Yeah, I think the curd filling is just zesty enough with a beautifully soft, well-baked sponge.

50:35The biscuits, it's crumbly biscuits, nice, ganache is good.

50:38I love the apples.

50:39I'm dying to see what they taste like.

50:41The actual texture of it is spot on.

50:43It's delicious with the spice, with the apples and everything else inside it.

50:46It's all really, really good.

50:47Oh, my gosh.

50:47I'm so happy to thank you.

50:47And it looks good.

50:48You've done a very good job.

50:50I like the height.

50:55It looks really great.

50:56I think the whole thing was charming.

50:58I've made you a coffee and walnut and chocolate brownies to look like a steak.

51:04I love them.

51:07It's a nice coffee and walnut.

51:08Both flavours are really good and strong.

51:10Shortbread biscuits, buttercream and apple jam in them.

51:14They're good.

51:15Very appley.

51:16And I've made meringue lollies filled with a vanilla buttercream and lemon curd.

51:21They're well baked then.

51:22Nicely piped too.

51:23Don't tell me who made the sprinkles.

51:26No.

51:28No one's ever going to make sprinkles by hand again.

51:35There's a lot of stuff going on in here.

51:37I've been taking the look of the burgers.

51:39Is that bread you've made?

51:40No, I've made a donut.

51:42Wow.

51:43It's donuts twice.

51:44Clever.

51:45Let's have a look at this.

51:45So I've done a lemon drizzle sponge cake.

51:49But it's slightly overbaked.

51:50OK.

51:51The flavour's nice.

51:52The donuts are just vanilla donuts with a strawberry glaze.

51:56It's a nice little structure you've got inside there.

51:58Strawberry flavour is really fake.

52:00It is, yeah.

52:00This is a lemon.

52:02Lemon dip, yeah.

52:03Lemon curd is wonderful and it's really sharp.

52:05It's a nice little sugar biscuit.

52:07Are you going to eat it like a burger?

52:09Yeah, you've got it.

52:10Oh, yeah.

52:12You've really got to switch your mind because you just expect beef.

52:16Clever.

52:18You've got a good brownie in there.

52:19The whole thing is delicious.

52:22I think Triceratops is looking a bit sad.

52:29Overall, I'm a bit underwhelmed because it doesn't pop.

52:33So I have made for you a stout cake with a stout caramel and a milk chocolate whipped ganache.

52:39The texture's all wrong.

52:43I know.

52:43It's the flavour I'm not very keen on.

52:45There's not much else there.

52:46There's a bitterness to it.

52:47Let's have a look at these feet.

52:49Shortbread biscuit with marshmallow and cherry and crushed jam.

52:53I quite like that.

52:54I think it probably needed more bake on the biscuit.

52:57It's a bit soft.

52:58Yeah.

52:58This is the egg.

53:00It's a Thai whipped ganache, some biscuit, and then there's an Italian meringue in there.

53:05It's quite strong, that.

53:07I think I like that in very small quantities.

53:09But it isn't.

53:11Thanks, Jesse.

53:12I love the way it looks.

53:17That was brutal.

53:19That was brutal.

53:21A bake like that I don't think is redeemable.

53:25Definitely one of the bottom ones in the showstopper.

53:28Obviously I don't want to go home, but I think I probably deserve to.

53:36I want to show supper twists and turns.

53:38I mean, I was so surprised with regards to Aaron.

53:41Aaron, he literally had smashed the technical, smashed the signature, and this looked smashed.

53:47Unfortunately, he was in line for Starbaker, but he certainly dropped down the order.

53:51I think on the other hand, I think Jasmine did well.

53:53I thought the cake was good.

53:54Her finesse is on a different level though, isn't it?

53:56I mean, look at that piping.

53:58Beautiful.

53:58I did like Tom's.

54:00I think Toby's joined them.

54:01Toby did well.

54:02Toby's balls were amazing.

54:03His balls were...

54:04So I think he's put himself in line for Starbaker.

54:07Obviously someone is not going to graduate today.

54:09The one I'm most sort of disappointed in is Ian.

54:13He can bake better than that.

54:15It was three different disciplines, and for me, he failed on all three.

54:18What about Jessica?

54:19Not just the bake.

54:20It was about the flavour combinations were wrong.

54:22She was in a bit of danger anyway coming into today.

54:25I think on the other hand, Nadia and Natalia, who were in serious trouble, have both lifted

54:30themselves up.

54:31So unfortunately, I think it's between Jessica and Ian.

54:35I agree.

54:36Well, listen, it's been great.

54:37I've really enjoyed being in the staff room, having a cup of tea with you guys.

54:40It's been wonderful.

54:50Students, you have been brilliant.

54:51And it's nearly home time, but obviously I have the best job of announcing this week's

54:57Starbaker.

54:58So, this week's Starbaker goes to...

55:05Jasmine!

55:09You've got to go for your hat trick next week.

55:15Sadly, that leaves me with a horrible job.

55:21The baker who is leaving us this week is...

55:27Jessica.

55:31This is going to be my last year to apply, and I feel chuffed that I made it to the tent.

55:44I've met some incredible, talented, inspiring bakers.

55:55And you guys are going to smash it.

55:57So, it's not all bad.

55:59Bad luck's sweeter.

56:00I've learned a lot, so thank you.

56:02The thing I've loved about Jessica all the way through is she's very creative, and she

56:06takes risks every single week.

56:08And I think she took the risk too far this week.

56:12League of a room, baby girl!

56:14Jasmine's done really well.

56:15Back-to-back Starbakers.

56:17It's crazy.

56:18It's all about consistency, and that's what it takes to get to the final.

56:21She is certainly one to watch an exceptional baker.

56:24I don't want Jessica.

56:25I know!

56:26It should have been me.

56:27I was 100% convinced that I was gone.

56:30Third time lucky.

56:31No, I just need to get through Chocolate Week.

56:34Next time, it's Chocolate Week.

56:36I've got a crack.

56:37We've all got a crack.

56:38The bakers make moose in the signature.

56:40Panic is setting in.

56:41Tackle tarts in the technical.

56:43Nightmare.

56:44And go gooey with incredible showstoppers.

56:46So good.

56:47Whose food of love will seduce the judges.

56:50It is exceptional.

56:52And who will crack under the pressure.

56:56Yeah, there's no way I can tell that.

56:58Oh God, oh God.

57:01No!

57:03Are you a star baker in the making?

57:06If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.

57:12And I'll see you next time.

57:30In the in the morning.

57:34Bye.

57:35Bye.

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