The Great British Bake Off Season 16 Episode 1

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Transcript

00:00:00What about picnicking right here?

00:00:11Why is Prue dressed as Colonel Sanders?

00:00:14There's a lot you don't know about Prue.

00:00:16Not only is she the thinking man's crumpet,

00:00:18but she's got a Michelin star and she's a top scientist.

00:00:21I have finally achieved my lifetime's ambition

00:00:24of cloning a dinosaur with human DNA.

00:00:28Wow, whose DNA did you use?

00:00:41Oh no, he's escaped.

00:00:43Who?

00:00:44Tyrannopolis Rex.

00:00:50He was so preoccupied with whether you should,

00:00:53he never stopped to worry about whether you could.

00:00:56I think it's the other way round, babes.

00:01:02Oh my God, look at the size of it.

00:01:05Come on, let's go.

00:01:10I can't believe it.

00:01:13His eyes are so blue.

00:01:14Why is he so angry?

00:01:21It's his little arms, they're too short.

00:01:22He can't do his Hollywood handshake.

00:01:23I'll sort this out.

00:01:24Be careful.

00:01:25I will.

00:01:26Come on big fella.

00:01:27Give you the handshake.

00:01:28Hand me one of those cold reptilian claws.

00:01:41Oh my God.

00:01:42Oh!

00:01:43Oh my God!

00:01:53Who?

00:01:54Laurie!

00:01:55What about Nule?

00:01:56Don't worry, I'll phone Derma.

00:01:57right guys ready to do the sketch you've just done it you've eaten no it wasn't me

00:02:14oh but if it wasn't you who was it

00:02:18welcome to the great british bake-off

00:02:26turned out nice again

00:02:29i can see the tent it's so there that it doesn't feel real just yet if my grandma could see me now

00:02:42i think she'd be super proud i'm going to the tent i am here

00:02:49i'm absolutely myself from across britain thousands applied

00:02:55just 12 of the country's best home bakers have made it to the bake-off tent

00:03:00oh my goodness wow look i feel very honored to be the first ukrainian here exciting

00:03:10but this year's competition this is ready steady cook isn't it

00:03:13is like no other there's a little twist-a-rooney paul and brew have set challenges what the hell am i

00:03:21doing here that have to be seen this doesn't look like baking to me this is science to be believed

00:03:27that is really difficult great isn't it

00:03:31i think paul hollywood's a bit of a daddy a bit of a hunky man will i blush yeah everyone's scared

00:03:36about paul but brew is sloky savage

00:03:44each week those who rise well done will be crowned star baker oh god it's gorgeous those who crumble

00:03:51looks like it's been dropped out of a tree we'll have to leave the tent i knew the pressure in here

00:03:55would be real quick quick stay enough and it's real but who oh look disgusting we'll go on to win

00:04:04how far do you think you could go in this competition the great british baker maybe tomorrow

00:04:09just wondering how am i going to cut this swizzle it round sorry don't know if that's a word swivel you

00:04:16just told me to swivel

00:04:34it's cake week and after three challenges one of our crop of new bakers will be named star baker

00:04:46while one will have to leave the tent

00:04:50welcome bakers to the tents i know you're all a little bit nervous i mean i'm a little bit nervous

00:04:55are you yeah i still get starstruck in front of paul these eyes they're like sapphires in an arm bread

00:05:00so for your first ever challenge the judges would like you to make a swiss roll your swiss roll must

00:05:10be beautifully decorated and your sponge must have an inlay design and be rolled with at least two

00:05:16different fillings creating the perfect swirl i rolled him earlier you have two hours okay you ready

00:05:25i'm ready i'm born ready strap in on your marks get set hey hey slightly overwhelmed feeling all right

00:05:37maybe i should feel more nervous maybe it's a full sense of security absolutely amazing to actually

00:05:41be in the tent it's fantastic i'm enjoying myself very nervous still quite shaky to be honest

00:05:48oh the perfect swiss roll is very hard to achieve it should be round not oval and then of course we

00:05:56want the perfect swirl swiss roll sponge is quite malleable actually beautifully soft you don't want

00:06:02it to crack and what we're asking for is an inlay into that sponge this is the decorative batter so it's

00:06:08just equal parts icing sugar flour butter egg white basically you draw all over a piece of paper and on

00:06:14top of that the sponge goes so when it bakes the inlay remains in the sponge it's important that the

00:06:20colors vibrant because you must be able to see it you want something bold full of color and full of

00:06:26flavor of course i wanted to taste absolutely delicious but i want it to be surprising to people

00:06:31saying gosh this is their first week and look what they've done morning ian are you guys good thank you

00:06:38yeah right tell us all about your swiss role so my swiss role is based on queen's university uh in

00:06:45belfast it's where i started baking so the end of my last exam instead of going out i baked my first

00:06:51loaf of bread as you do after graduating eight years ago ian and his girlfriend dervler settled in belfast

00:06:59a software engineer of an artistic streak ian relaxes creating unique bread-based masterpieces

00:07:05is paul hollybrand his ambitious belfast university inlay design will be baked into a sheet of chiffon

00:07:11sponge filled with flavors from a childhood favorite a northern irish 15 it's like a wee tray back 15

00:07:16digestives 15 cherries 15 marshmallows and you just whack a tin of condensed milk on it i'm really

00:07:22nervous this is going to be too sweet it's not going to be too sweet okay i'll find out while ian

00:07:28celebrates his student days 15 oh my gosh i love 15 i'm so excited boy man's reliving the taste of her

00:07:38teens in hong kong i drink lemon tea every day so i'm making lemon curd matcha cream swiss roll

00:07:47bridal designer poi man lives in essex with her husband and two children hello everyone when she's

00:07:52not stitching stunning wedding dresses she bakes beautiful cakes for the local community look at

00:07:57that she's hoping her combination of matcha and lemon works as taste testing her creation has been

00:08:03tricky i never really need sweets don't eat sweets i don't eat sweets biscuits no i bake them but i don't

00:08:10eat them do you taste them i taste them but i don't know i try not not like tasting wine

00:08:17these are nice lemons are on the menu for leighton too i'm going to take you to the amalfi coast

00:08:26last year eric and i were in italy and we loved the lemon grove so i'm recreating that in a swiss roll

00:08:32today originally from south wales software delivery manager leighton now lives in surrey with husband

00:08:38eric and their irish terrier silla do you like welsh cake packed full of zesty lemon curd and chantilly

00:08:45cream leighton's swiss roll features a colorful lemon tree design but there might be a problem

00:08:50with his inlay batter there's a lot of bits and pieces the butter was a bit cold this morning oh

00:08:55it will just mix out that yeah you know what i'll yeah i mean once i pipe it it'll be fine okay

00:09:02like that pattern prune paul will be expecting striking inlays that stand out from the crowd

00:09:07right so the black is going to be the outline for the university building the red brick whatever the

00:09:12yellow is the bright and while ian makes a start on his intricate architecture it's making my eyes

00:09:19go cross-eyed aaron's taking on one of nature's most impressive feats of engineering this is a

00:09:25beehive design because my sister loves bees a computer systems architect aaron and his sister

00:09:31yarusha live in london where they still enjoy making a mess in the kitchen the earliest memory

00:09:36i had of you baking the bread roll you put it in the bin and the bin's set on fire aaron will roll

00:09:43lemon curd cream and blueberry and elderflower jam inside his highly decorated sponge the thing that

00:09:48takes the longest is the inlay design at home i managed to do it once but it was once but i still

00:09:58managed to do it hassan's channeling positivity too my decorative design is blue roses i remember hearing

00:10:05blue roses means achieving the impossible hailing from south yorkshire yoga loving hassan is an

00:10:10analytical scientist and likes nothing more than to let loose after a hard day in the lab

00:10:16oh my day his decadent bake will see him roll chocolate sponge around thick caramel on a milk

00:10:21chocolate and coffee ganache hello hello how far do you think you could go in this competition you could

00:10:27get through today right maybe tomorrow who do you think is good in there everyone actually everyone's

00:10:33good what even him yeah what about her no way no she's really good she's good as well what about

00:10:37pru pru's got michelin star i've never seen a michelin star is it to do with the michelin man

00:10:43yeah because that guy made the tires i think they just get someone to dress up as him and hand it out

00:10:49paul paul's the michelin man that was the best kept secret and you've just stayed

00:10:56while the bakers put the finishing touches to their inlay designs we're putting the sky on does this whisk

00:11:01you back to the amalfi coast then freeze them to firm them up before baking oh okay boosh right in

00:11:08there attention turns to sponge nice and soft it's fluffy cloud-like crumb relies on whisking

00:11:15air into eggs and sugar it's perfect right here we go before folding in flour taking care not to beat

00:11:21out all the important bubbles nice and gently it's a bit green isn't it because everyone loves brightly

00:11:27colored green foods creative entrepreneur tom and his partner george live in london how much cream

00:11:33growing up tom learned to bake at the knee of his danish grandmother tony put a lot of butter on this

00:11:39is my kind of baking tom's swiss roll will contain a swirl of blueberry compote and mascarpone cream

00:11:44while his bright green sponge will be adorned in his family top i don't want to put any pressure on

00:11:49tom but i am 16 scottish 16 i think that actually might be more than me it's a foot

00:11:58sponge is done okay i'm gonna get my pattern out of the freezer their inlays frozen solid

00:12:03sponge is going in the bakers must spread their batter carefully over the top

00:12:06like that i haven't sifted in the flower panic i've never forgotten the flower before

00:12:16i'll do what i can without scraping the design off and leighton's not the only one struggling

00:12:21with his sponge i'm not completely happy it was a little bit lumpy so i've had to knock a bit more

00:12:27air out of it than i would like to a fitness fanatic with a blue belt in brazilian jiu-jitsu toby

00:12:32works for a health and fitness startup and lives in warwickshire with his girlfriend sid and their

00:12:36border collie lab bexley inspired by his mom's rhubarb crumble and custard he'll feel his swiss

00:12:43roll with rhubarb jam and alder flour infused creme diplomat if someone came in here now and attacked

00:12:49us could you save my life maybe like if no came and attacked you could you like take him out i'd feel

00:12:56confident if it was no you could take no like no problem you mean take me out to dinner with a few jiu-jitsu

00:13:01moves you can't kill someone who's already dead jessica good morning hello jessica hi jessica hi

00:13:08oh wow that's so good that is exquisite i drew my own hand it's representing my sister she's my

00:13:16favorite person jessica and sister lucy grew up baking together i'm gonna put in all the elbow work

00:13:22jessica lives in london a service designer by day she's a drag king by night performing as her alter ego

00:13:28oliver clothes off she'll fill her coconut sponge with a swirl of zingy grapefruit curd and a white

00:13:34chocolate and black pepper ganache oh yes please that sounds amazing doesn't that sound good you've

00:13:39ticked all the boxes for flavors and design now it's all down to the bake don't

00:13:43oh man what are you doing banging the bubbles out banging the bubbles out it's obvious banging the

00:13:54bubbles out bakers you are halfway through you got one hour left good lord which is exactly how long

00:14:02i lasted on a juice retreat in the oven we go time is on 12 minutes we're in we're stressed as the

00:14:11first of the swiss roll sponges begin baking layton's playing catch up i added the flour hopefully i

00:14:18haven't knocked out too much air purely nerves of the tent and those nerves are about to go up a notch

00:14:27jam's on next i'm gonna do my crème patte there's still fillings to do there's a lot of stuff

00:14:32happening so i've got my cherry jam my coconut digesters and then i still have to make my

00:14:36marshmallow cream not only must they be full of flavor oh lemon curd is so anxious but work in

00:14:42perfect harmony i'm just cracking pepper down to the white chocolate whipped ganache the warmth really

00:14:48complements the grapefruit curd is mango passion fruit and jam we can smell it wow that smells amazing

00:14:57thank you it's just delicious hope so you guys will like it born and raised in ukraine natalia left four

00:15:05years ago before war broke out followed shortly after by her parents they now live in yorkshire where

00:15:10along with natalia's husband harry and their three-year-old daughter francesca they remember

00:15:15home with a traditional ukrainian family feast that's not ukraine i think york should put in

00:15:20her vibrant inlays inspired by the wild flowers of her homeland while the tropical flavors are harry's

00:15:25favorite is your husband glad you're on this yeah he is so proud of me can he bake as well no what is

00:15:33he good at uh i don't know he is i don't know why i married him i'm sorry he's watching you can't say

00:15:42that i'm sorry my lord this is lemon curd my great aunt would always make this amazing lemon roulade

00:15:51so this is my take on her lemon swiss roll although she now lives in london it's scotland medical student

00:15:57jasmine calls home and is happiest beating a path beside her local lock oh racy as well as lemon curd

00:16:05she'll add lemon zest to both her sponge and mascarpone cream but her fresh flavors face stiff

00:16:11competition there's a lot of people using lemons here i'm just making my lemon curd oh steaming up

00:16:17leslie lives in kent and has worked as a hairdresser for the last 45 years serving up curls and cake to

00:16:23her loyal customers but granddaughter mabel's her biggest fan it is a big one leslie's lemon and

00:16:29blueberry swiss roll features a white daisy in lay design mabel's favorite flower she's uh my heartbeat

00:16:36she really is i can't wait to teach her baking i want her to be able to do a curly blow dry and

00:16:41bake a batch of cookies by the time she's five a baker first this year's batch of bakers includes one more

00:16:48cape making coiffure there are two hairdressers in this temple yeah we're sorting aren't we we're

00:16:54going to get our hair done curly blues all right nadia lives in liverpool with her partner daniel and

00:17:00her two daughters nadia we're making fresh to the ash inspired by italian father francesco a chef

00:17:06she's passing on the love of food to maria and rosabella put a bit of muscle into it nadia's swiss

00:17:12roll is full of cherry and almond flavor with a generous glug of cherry liqueur in her jam

00:17:16and almond essence in her sponge i can really smell all that almonds i'm actually going to bring

00:17:22it out now because a swiss roll sponge is so thin let's see the time between under and over bait is

00:17:28a matter of moments it can go one way or the other very very quickly get it out too soon yeah and they

00:17:35could be serving a claggy cake one minute but a minute over it's not quite there and their sponge

00:17:41could crack when rolled i'm happy but perfectly baked sponge won't matter

00:17:47sorry if they're in ladies eyes haven't survived honestly this part is totally terrifying

00:17:55peel off come on

00:17:58it's getting tight those are my lemons superb

00:18:01oh god that's beautiful well done that is epic now i just need to get it rolls i'm going to roll

00:18:13it to get the swirl into it while it's a little bit warm i'm going to put that in the fridge while

00:18:17the sponge is cool carry on the lemon coat there's a scramble to finish fillings this is my ganache and

00:18:24then i can work on my caramel and start decorations do my chocolate the marshmallow cream is going to be

00:18:30right up to the wire it's crucial every curd jam and ganache is cool before the bakers begin assembly

00:18:37quick quick quick if either their sponge or fillings are still warm

00:18:42they risk serving paul and prue a swiss roll without its signature swell

00:18:47i mean how stressful can making a cake be uh what do i do toby's about to find out i need to make my

00:18:54creme pot again it's a little bit lumpy and so is hassan my caramel seeds up quite bad i'll have to do it

00:19:02again not ideal bakers do you have 15 minutes left oh no exciting innit i take two on the creme pack i

00:19:15knew the pressure in here would be real and it's real as toby and hassan race to finish their fillings

00:19:23this caramel looks much better i just needed to cool down get it chilling as long as possible it

00:19:29takes a while the rest of the bakers are starting to assemble oh no we've got a slight crack

00:19:36oh dear i don't think i baked it for long enough oh yeah i'm going in baby perfect texture does this

00:19:45look like jam to you crunchy jam whipped ganache mecha queen what else lots of cherries hobbits

00:19:53wood bakers you have five minutes left oh my god all right to the wire grandpa's still hot but we are

00:20:01where we are hassan's feeling the heat too my caramel's still a little bit too warm it's risky business

00:20:10right i'm starting to roll like uh so should make

00:20:16there'll be times oh no it's split oh it's not the prettiest i'm very happy with that it looks like a

00:20:29breakfast roll while the rest of the bakers begin decorating toby and hassan i'm just gonna put my

00:20:37fillings in are out of cooling time the caramel's still quite soft i mean it looks good but it's

00:20:42gonna be a horrible mess bakers this is your one minute call i'm gonna roll it up ah this is gonna go

00:20:51everywhere i'm gonna put buttercream daisies so this is chocolate honeycomb i made green elm flowers

00:20:59beautiful it's a swiss roll it's got no cracks ah it's got no stability flaked almonds

00:21:08hide a multitude of sins done i've had them there i've had it right now bakers your time is up

00:21:21oh please step away from your swiss rolls that's your first bite done

00:21:30whoo yes oh my god look at that i'm in shock that's crazy i'm proper i proper mocked it yeah ain't no swirl

00:21:41that for the very first time the bakers will now face the judgment of paul and prue hi tom how you

00:21:53doing i think you've done an amazing job it's the right shape it's amazingly dramatic to look at

00:22:02fascinating color tartan is really neatly done let's have a look at this it's got a good swirl

00:22:11i think it's delicious very light the sponge is light the filling is light it's unique i've never

00:22:19seen anything quite like that before lovely well done thank you so much it's nice

00:22:27it does look good i like the color i love the pizza on the side it's holy lemons

00:22:31right i'll give you a big slice pro it's a good swirl very good lemon thank you flavor wise it's nice

00:22:41and tart but i think you've just gone over on the bacon happy with it

00:22:49not really much of a swirl i think i had a little bit too much filling in there

00:22:58flavor is beautiful is it nice balance between the lemon curd and blueberry and the sponge is

00:23:03baked beautifully well your issue is the swirl itself

00:23:10love the decoration but you covered two-thirds of it up can you lift it off you see i think that's

00:23:15much more impressive okay

00:23:22i love that beautiful flavor you've done a great job i think the design's great sponge

00:23:27has been well paid and a great balance of flavors well done cheers thank you very much

00:23:32how dare they strip your cake they took its pants off

00:23:35i think you've had issues yeah that's covering up a multitude of sins i took it all three minutes

00:23:45earlier that's what my problem and then it broke so let's see what it tastes like

00:23:50did you put almond essence in there a little bit i think there's a bit too much the almond extract i

00:23:54agree it's a little bit heavier but the cherries needed more of a punch to balance out the arm

00:23:58they're a little bit too sweet okay i like the decoration it proves the swiss roll it'd be that

00:24:06one i think it's delicious i just think there's too much filling too much of the matcha cream and

00:24:14not enough curd the overall texture is very good but the balance of it is not quite right

00:24:18your sponge has gone very much oval rather than yeah i think i knocked too much air out of it yeah

00:24:27okay let's have a quick look at this was this warm when you put it all in it was to the wire yeah so

00:24:33yeah you can see it's all disappeared tastes like rhubarb and clustard i love it okay i think the

00:24:38flavor is lovely i think the texture is wrong it's a bit chewy yeah

00:24:42it's really artistic and interesting but it doesn't show up as much as i'd hoped it would

00:24:55i actually really like the flavor but the curd has not been done well needs to be much thicker

00:24:59the flavor's great it's the texture yeah what i think is so lovely is it absolutely looks as if

00:25:07it's embroidered thank you so much it's beautiful i love that it's delicious to eat yeah however

00:25:18you've ever baked a sponge okay but flavor-wise stunning thank you okay thank you so much

00:25:30i love your those colors are just wonderful it's a bit tough isn't it

00:25:37oh there you go i think that's because my cold butter this morning it is the butter it's almost

00:25:44created a skin the sponge itself i find a little bit claggy i think it could come down to your

00:25:54folding folding with flour yeah the flavors though are very good

00:25:58so hassan not your best morning no yeah quite disappointed it looks like a roulade rather than a

00:26:07swiss roll wow if i had a ball of ice cream next to this in a bowl i would be totally happy yeah

00:26:16absolutely flavor-wise stunning absolutely delicious but it looks like it's been dropped out of a tree

00:26:21okay cheers i did say stunning and delicious yeah but looked like it fell out of a tree

00:26:34that is one mighty impressive looking swiss roll thank you it's a shame it's sat down on itself

00:26:39it's a wee bit of an oval yeah but that design is extremely impressive it's amazing

00:26:44the flavors are stunning i was nervous as the marshmallow and the jam would make it all too

00:26:54sweet but it's delicious you left the condensed milk out i'm glad i said it's such a student thing i'm 29

00:27:00i'm not a student anymore you look 15. thank you i thought i was taking a bit of a risk i couldn't

00:27:09have possibly imagined that it would turn out as good as it did first one in the bag no major mess

00:27:15ups but definitely not getting ahead of myself and like thinking oh it went great because i practiced

00:27:19that one a lot they'll craft the design and flavors i'm so happy it was a little bit firm it's the

00:27:30first time that has happened it's the curse of the 10. being like a producer not my best day i'm lagging

00:27:35behind so praying that the technical is something that i have made before just get on with it that's

00:27:40what my husband said just get on with it each week the bakers face a mystery second challenge shrouded

00:27:49beneath gingham hello bakers welcome back to the tent it's time for your technical challenge set for

00:27:55you by captain cake man himself paul hollywood paul have you got any words of wisdom for our beautiful

00:28:01bakers first of all don't panic use your baking intuition it is going to be difficult but it's

00:28:07not impossible comforting but it's not impossible almost impossible but not impossible so as always

00:28:13this challenge is judge blind so paul pru you may now leave the tent thank you so much you know what

00:28:19they're going to do what thumb wars smart money's on pru she's got big thumbs they're like turkey drumsticks

00:28:25the judges would like you to bake nine perfectly decorated fondant fancies the judges are looking

00:28:34for light sponge well-set jam smooth buttercream and precise fondant decoration you have two hours

00:28:41and 15 minutes sounds easy right does sound easy but there's a little twist-a-rooney you'll need to

00:28:48figure out the flavors and the recipe all by yourselves using only some of the ingredients

00:28:54in front of you there's a perfect example of a fondant fancy underneath your gingham cloth you have

00:29:00five minutes get your detective hats on because your five minutes start now

00:29:08i've never made one of these before first time for everything jasmine did say literally as we went

00:29:14to the loo earlier she was like there's one thing that i really really hope it's not a fondant fancy

00:29:18just trying to work out the flavors i think it's cherry you want to go for cherry but it really

00:29:25tastes like raspberry there's definitely almond notes to it i'm not sure i'm just gonna eat the

00:29:30whole thing and hope for the best so paul fondant fancies this is going to be challenging for our

00:29:36bakers we've obviously taken the recipe away but left them with all the ingredients and a few more on

00:29:40top of that but essentially what is in this is raspberry and almond when i say almond i don't mean grand

00:29:46almonds i mean almond extract which is where the flavor is going to come from but we've given them

00:29:50ground almonds as well we've given them everything we've given them a perfect example so they should

00:29:54understand what type of sponge it is once they have the sponge ready then we've got to prepare

00:29:58the buttercream again has almond extract in there also it's got the jam raspberry jam and raspberry

00:30:04flavoring in the fondant's icing that is delicious it is their first time in the tent and we've

00:30:09given them a really difficult technique it's great isn't it bakers your five minutes is up you ready

00:30:22on your marks get set taste and bake oh my god the bakers must now hand back their fondant fancies

00:30:31i should have ate all of it i don't know what i'm doing and have just two and a quarter hours to

00:30:35complete the challenge i'm just going to start what the hell am i doing here line my tin make my sponge

00:30:40when i was younger i would make microwave cakes with my mum just equal parts everything and it's

00:30:45foolproof sponge fingers crossed it is foolproof today they've given us lots of ingredients so i'm

00:30:50going to have to work out whether there's ground almonds in the sponge i don't think there is

00:30:54the flavoring pool sponge comes entirely from almond extract well that's potent the additional ground

00:31:00almonds would produce a dense sponge lacking in rice i risked it and i put the ground almond in the

00:31:06mixture one tablespoon 30 grams of round almonds it's a bit curdled but it'll be all right chuck it

00:31:14all in why not let's see you're going fast watch yourself oh no go faster go faster come on

00:31:22you ride by the seat of your pants don't you i haven't got a clue what i'm doing today good jazz baker

00:31:25i'm happy with the consistency oh this is very dry this is like bread dough i try and get my sponge

00:31:32in as soon as possible to give it time to cool seems like kick we're going in hope it will be good

00:31:39sleep tight set the timer i think 15 minutes 180 regular baking temperature 170 until i think it's right

00:31:49i'm gonna go for 15 minutes and then i'm gonna check now i'm gonna make the jam they've given us the

00:31:53options cherry raspberry or strawberry jam i've got a feeling it was raspberry i think it's raspberries

00:31:59i have no idea so i've just chucked them in jessica how you doing i think i'm okay my sponge is in

00:32:04i think do you think your drag king would be coping better with what's going on all of the clothes are

00:32:11has way more confidence than i really yeah how would you be dealing with this thing come on there's a

00:32:16lot of swagger really holding the crutch area yeah it's a bit explicit saving me jam looks great and

00:32:23it's smooth so that's a small win so i'll check my sponge it's a little sticky needs a bit more the

00:32:30sponge not rising in the center i've also brought it down to 170 because we're getting quite a lot of

00:32:35browning bakers you are halfway through how much next i'm gonna make my buttercream like the sponge paul's

00:32:44buttercream is flavored with just a hint of almond extract that's good okay love that so i put in a

00:32:50wee taste of honey i think that might have been the flavor but i have no idea my cake it's close

00:32:57coming out it's still liquid interesting seems good it's risen really nicely in the middle yeah we're

00:33:04seeing about a half of what it's meant to be i'm concerned about the middle here it's a wee bit soft

00:33:09ian we can't have no nerves in the tent what are we gonna do i mean we could meditate i would love

00:33:13a wee meditation close your eyes all right and take yourself to a beach knocking out all the noise

00:33:18around you um the waves are crashing they're taking me out to sea don't speak just hum i'm just up in

00:33:27the temple i kind of need it till i'd be cooked now how long have you got bakers you have half an hour

00:33:32left how do you know you've got no watch the whole thing's a lie oh no my cake has collapsed in the

00:33:40middle we've had a mare hopefully though and they just don't eat the central one i'll just hide it

00:33:45i'm starting my fondant icing i'm gonna make it the way i normally make it at home it's gonna do

00:33:50their sugar with some water no idea uh what else paul's fondant icing contains raspberry extract

00:33:56do you know what i'm gonna add a little bit of cherry i think it's rose water that was a lot of

00:34:01cherry and should be colored a deep pink going kind of heavy i've added too much water it's like a

00:34:07pastel-y pink that looks good did you just put your finger on my sponge you almost put your finger

00:34:12on my sponge almost my hands are clean it almost looks like a flapjack trim the edges then measure it

00:34:19and then nine equal bits very exact my degree was maths i still can't add up it looks a little bit

00:34:25on the brown side that looks like the back of paul's hand when he's judging just imagine him

00:34:30getting his fake tan put on with a fireman's hose no because i am actually going to do that

00:34:35with his goggles on no so i won't be able to keep a straight face i'm going to have to tell him what

00:34:39you said i can't serve that this is raw so uh no one's getting that one we're doing eight fondant

00:34:45fantasies now we're going to fill these all the jam jam you know i'm franken caking them to make them

00:34:50roughly about the same height to compensate for my shoddy cutting i am going to put the lead

00:34:54back on i'd rather overfill that one we'll hide that in the middle bakers you have ten minutes

00:35:02i'm just adding my buttercream on top nine little blobs my buttercream is slightly too soft i'm hoping

00:35:07that the icing covers a multitude of sins maybe it will maybe it won't i'm scared here it goes

00:35:13over the top oh they're really taking a lot of icing you should have crumb coated with buttercream

00:35:19didn't think they're like little fairy cakes aren't they they look disgusting

00:35:24look messy i'm so sorry this is a hot pink mess

00:35:31bakers you have one minute left i really love taking it right to the wire oh my god

00:35:36these are hideous kind of blended together i don't think they look that bad

00:35:40the final fancy do not drop them oh of course i do i'm gonna put the worst one at the back bakers

00:35:50your time is up well done i love them in fact i might speak another name tonight please bring up your

00:36:00fondant fantasies and place them behind your photos oh my god mine is stuck with icing to the table oh my

00:36:06gosh totally they look so good wow what a fancy table

00:36:17it's judgment time for the baker's first technical challenge okay so what we're looking for our nine

00:36:23beautifully formed fondant fantasies almond buttercream with an almond sponge with a raspberry fondance on

00:36:30the outside raspberry jam in the middle as well you had a lot of red herrings ground almonds definitely not

00:36:35inside because you'll not get the height but we'll test them and see what they're going to taste

00:36:40like these are pretty small proof i'm guessing ground almonds yes be interesting to see what's inside

00:36:46they've managed to get some jam in there i don't think that's bad it's just very small okay beautifully

00:36:52high the height on these are good i can't believe we're gonna have 12 of these

00:36:55i do think there's ground almonds in there but the color's not bad now these are uh pretty messy but

00:37:03they're all messy so there is consistency but the color's the right tone it is quite dense sponge

00:37:11moving on to our pink fancies it's not the color we wanted they're quite neat there's a very strange

00:37:17flavor in there is it rose what that that's way off base okay i quite like the color of these the height

00:37:25is very good the decoration it's very neat they're all the same there's ground almonds in there it's

00:37:31quite nice cake moving on this is abstract decoration okay it's good ground almonds again i think it's

00:37:39raspberry jam someone cut the finger i mean that is way way too dark yeah wow that's tough yeah it is

00:37:45very over baked absolutely solid like cardboard it's got ground almonds and it's got too much

00:37:50icing on it right color looks quite nice it's very shallow and they should have risen more than that

00:37:55i imagine that's because they're ground almonds in there it's nice almond flavor there is a tartness

00:38:01to that coming from the jam it's good these are minute this is too pink and clumsy the flavors aren't

00:38:07too bad with the ground almonds in there it's really it's really pushed it down these are quite high

00:38:12the colors they're more or less the same just look a bit clumsy yeah i mean it's the piping

00:38:20jerry might be in fondant moving on to this it's much too much icing yes no sponge is not good

00:38:26very dry i like the flavor i don't mind it what this is the mama one and this is the baba one what's going

00:38:35on hang on one two three four five six seven where's the other one got a confession

00:38:42got no almond in the bus cream yeah honey could be a sweetener yeah okay prune paul will now rank

00:38:47the bakers from worst first in 12th place this one here tom over baked they're too dark and i won't go

00:38:55on but they're not very good that's very nice in 11th spot we have hoyman why did you decide to put a

00:39:01completely different flavor in there i don't know and in 10th we have this one hassan they're a bit

00:39:07pale messy terrible jasmine is ninth ian's eight nadia's seventh leighton's sixth leslie fifth and aaron

00:39:18fourth in third spot we have this one natalia these weren't bad the actual coloring and the neatness

00:39:25was the thing that we liked in the second place we have this one jessica you look astonished i am

00:39:33well they're pretty neat they're nicely risen they tasted good good job thanks which leaves number one

00:39:45don't clap you did have ground almonds but you managed to get the overall look the color was right

00:39:50the decoration was good so well done i am so relieved i feel like i had a little bit to prove

00:39:58after this morning i'm absolutely buzzing i'm almost vibrating guys brutal isn't it that is the roller

00:40:05coaster of bake-off everything just went wrong from the off i'm quite nervous yeah not very good on the

00:40:10technical and not very good on the signature so it's not looking good

00:40:13the bakers have just one more challenge before someone is named star baker

00:40:23and someone must leave the tent we're back this is exciting first cake corner we've got a lovely set

00:40:30of bakers and i love the fact that we set a really difficult technical toby did the best even you

00:40:36wasn't impressed with that they gave a round of applause and when you look at how he did in the

00:40:43signature it was pretty poor but when you look at the other side of the ground i thought tom for

00:40:47instance did an amazing job with the tartan but then last in the technical yeah how did that happen

00:40:52and jessica jessica again she's a real talent and she's really artistic what about natalia signature

00:40:58wise she did really well and then she did well in the i'm hoping that hassan has a better day today

00:41:03i love for sam he's a lovely guy but he did have the most disastrous signature and later yeah he's

00:41:09in a bit of danger coming into the showstopper so today's really gonna matter i'm really excited

00:41:14it's good to be back i've missed you guys what do you mean we all live together

00:41:24oh welcome back to the tent bakers for your showstopper challenge today paul and pru would

00:41:30love you to make an exquisite landscape cake no cheating you can't pick a landscape that's already

00:41:36a cake eccles dundee pontefract i mean they're all lovely places but this is bake off we need you to

00:41:44think outside the box you've got four hours to take us on a journey on your marks get set hey

00:41:51these poor bakers for their very first showstopper challenge are being asked to make a landscape cake

00:42:01scary a little dance taste and texture is obviously critical in this what's important is the choice of

00:42:09sponge i always say i love a tender sponge but the truth is that's not the right kind of sponge for

00:42:15building it would just get squashed you're thinking on multi levels with this you're thinking design

00:42:20the flavor combinations and then structural integrity it's quite a warm day today if anything

00:42:27is the slightest bit warm not only will the icing melt on it or the filling run the cake itself will

00:42:33collapse i want to see beautiful landscapes that taste great morning good morning so tell us all about

00:42:42your landscape so i'm doing my hometown of swansea the mumbles i'm taking you to the mumbles oh are you

00:42:49so i'm going to do the mumbles lighthouse yeah oyster mouth castle the brecon beacons just behind

00:42:54with all the daffodils i'm getting really worried now because you're really building this up

00:42:59blatant's ode to the green green grass of home will be built from his favorite cake growing up on a sunday my

00:43:05mother baked a victoria sandwich so to take us back to my hometown right i'm going to do the

00:43:12mumbles and a victoria sandwich while latent opts for an all-time classic this is going to be my

00:43:18blackberry and pistachio cake jasmine's taking the road less traveled once i've got this in the oven

00:43:23i'm going to make a cardamom cake it's cardamom has got a pretty strong flavor you've got to be careful

00:43:27when you're doing it to end up tasting of i don't know soap the unique flavors in jasmine's three-tier

00:43:32landscape cake are a nod to a holiday's berry picking in the scottish highlands and a best

00:43:37friend's favorite ice cream i like that color the pistachio is for daisy she's the one who got me on

00:43:42the show she pretty much said if you don't do it i'm gonna i'm gonna enter you yeah were you quite

00:43:47nervous of doing it i just didn't really think i was good enough yeah and now you're here and you've

00:43:52seen all the other bakers and i'm like i'm definitely not daisy what have you done do that for

00:43:59while paul and prue will expect beautifully soft sponges it's a bit more solid than i'd want it to

00:44:04be it's crucial they're robust enough for the bakers to build their landscapes this is chocolate

00:44:09stout cake i'm using stout because it's my favorite drink and it really does add a lot to the complexity

00:44:16of the chocolate cake but this cake is so moist stability is a fairly big concern of mine ian will

00:44:23carve his rich chocolate and stout sponge to build his local beauty spot downhill beach one of my favorite

00:44:28places in the world last summer i got sunburned for the first time on a beach in ireland so it was

00:44:35a very special place in my heart ian's not the only baker risking a moist sponge i'm using quite

00:44:42special apples i lived with this wonderful lady called betty she was in her 90s she had this apple

00:44:48tree she knew i was applying for bake-off and wanted to see me in it but i never made it when she was

00:44:53alive so i preserved some of her apples betty's apples will be added to a sticky toffee sauce and

00:44:59drizzled over jessica's spice apple sponge to form lake bunyoni in uganda where she spent a very special

00:45:05birthday morning i basically stayed in a hammock and then woke up to the most beautiful sunrise i love

00:45:11the idea of the toffee apple it's quite autumnal actually you get some really rich flavors i'm looking

00:45:15forward to this good luck for betty right for betty so this is a pumpkin puree it smells horrible

00:45:21but it tastes amazing hassan's also hoping to wow with winter warming flavors there's pumpkin spice

00:45:27mix cinnamon nutmeg ginger cloves and a little bit of allspice hassan's spiced pumpkin sponge will

00:45:33form the base of the bamboo forest he visited in japan a landscape he's hoping will put him back on

00:45:38the path to success have you practiced it yes you struggled a little bit yesterday this one has to

00:45:46be spot on going in the sheer scale of today's showstopper challenge i'm making six tears means

00:45:54managing their ovens all right we'll test the bakers to their limit

00:46:02start as the first sponges hit the heat

00:46:05it's done there's no time to rest now i need to start on the second batch with more cake to make

00:46:11and fillings to begin welshia it's made with love extra coffee look cool make them drunk

00:46:19poi man's boozy buttercream will fill layers of coffee and walnut sponge

00:46:23stacked to form hong kong's lion rock mountain when i was a child i used to take the bus to go to school

00:46:29yeah lion rock got the tunnel every time when the bus get full then it's like halfway through so

00:46:37lovely so when you're in the tunnel you know you're nearly home yes tom's really living a happy

00:46:41childhood too i was super lucky growing up my danish granny had a farm in iceland and it's just the

00:46:48most stunning country ever he'll recreate the wild landscape he spent many happy summers exploring from

00:46:54layers of chocolate chiffon sponge white chocolate and hazelnut ganache and a decadent dark chocolate and

00:46:59orange ganache i want it to be like dark chocolate and then the orange comes through i don't want it

00:47:03to be that should be colored orange that's so orange while tom plans to construct a small section of

00:47:09icelandic tundra if you were to take a slice out of iceland and lift it up this is what it should look

00:47:13like natalia's thinking a bit bigger i'm going to make a landscape of ukraine the whole landscape how big

00:47:23is this going to be actual size from its golden fields and winding rivers to the majestic mountains

00:47:30natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam this cake

00:47:36means well what for me especially nowadays i've got friends and my family and ukraine so sometimes i got

00:47:49home sick i live few years in a kiev it's such a wonderful city it's full of arts full of wonderful

00:47:58people so yeah it's so sad

00:48:07ladies and gentlemen you are halfway through

00:48:10three two one as the first of the sponges exit the oven oh my glasses are steamed so give me two

00:48:20minutes it's done the race is on to call them before assembly can begin i know she's behind me

00:48:26those look lovely thank you is it chocolate chocolate stout oh stop it yeah if you want

00:48:31we drink it's still over there come on then oh i thought you meant the story i thought you meant the

00:48:35cake they need a little bit longer every minute more in the oven i'm just going to double check

00:48:42these because i am terrified there's one less they'll have to call needs a bit longer and construct

00:48:48i'm gonna have five minutes on it's a little bit worrying because i don't know if i've exactly nailed

00:48:54this in the time in practice toby will stack white chocolate sponge brown butter sponge praline and

00:49:00strawberry jam to form the famous jacob's ladder staircase of hometown sidmouth and there'll also

00:49:05be a jelly sea which is the one i'm most concerned about because that has redecorated the inside of

00:49:10my fridge a few times while toby celebrates the good old british seaside second sponge out hopefully it's

00:49:17cooked this time that's coconut liqueur nadia's taking us somewhere a little warmer my landscape

00:49:24is a tropical island in mauritius where i went on holiday with me family we ate loads of coconut

00:49:29when we were there and drank loads of mojitos wow what a holiday pat full of tropical flavor she'll

00:49:35spread lime curd between layers of coconut and lime sponge soaked in coconut liqueur isn't it lucky we

00:49:42like coconut liqueur isn't it i think it sounds lovely well they like coconut so that's a good thing

00:49:49because there's a lot of coconut going in this case this is coconut concentrate for my buttercream

00:49:55coconut isn't usually that strong so i'm hoping it gives it an extra boost of flavor the cake's inspired

00:50:01by a place in barcelona that i like park sudea complete with chocolate stonework and a jelly lake

00:50:07aaron's ambitious park will be built with coconut sponge filled with coconut buttercream and miso

00:50:12caramel i've definitely got a lot on whether it's too much i'm not sure but go big or go home

00:50:18so i just need to assemble my top layer because that's a little bit behind this is probably the

00:50:25most important part if this doesn't go 100 then the stability just isn't there as the bikers stack

00:50:32soft sponge and fillings chair is jam the biggest threat they face is heat it's really important that

00:50:38they're cold because otherwise all the feelings will melt you don't want that sloppy mess is it quite

00:50:44stressful i feel like everyone's slightly freaking out my motto is to go faster that looks pretty flat to

00:50:49me i'm going to cut now i'm starting to cut out the cliff this is border with the belarus i've got a

00:51:02picture of ukraine like in school yeah oh god oh it's just falling apart

00:51:10oh man oh it's so horrible

00:51:19just 60 minutes remain and ian's downhill beach faces an uphill struggle

00:51:23is it fixable maybe we'll see i'm really on a wing and a prayer right now you can do this use the force

00:51:43i'm going to try and wrap it in acetate i'm going to chuck it in the fridge and just hope for the

00:51:48best it's fine you've got this you've got this you've got it for the rest of the bakers

00:51:54ah constructions in full swing are you a good plasterer i bet you are i've never tried as they

00:52:01add the details oh is that my little road that'll bring their landscapes to life how's it going has

00:52:06fun all right i think i'm rushed for time i'm piping the tree which is great with a shaky hand i've put

00:52:13some vanilla buttercream to create a log effect i'm making it in the form of a tree stump my dad was a

00:52:19carpenter we used to go to wales as kids my dad made a camper van and we used to go on holidays in

00:52:25the camper van leslie would build her tree stump from kirsch soaked chocolate sponge and cherry jam

00:52:30and she'll paint a buttercream welsh mountain landscape in the style of her dad's favorite

00:52:34artist we used to watch bob ross the voice was so soothing and dad had dementia so it really calmed

00:52:40him down we was watching the bake-off one night and my dad's like have you applied i said no daddy

00:52:45goes do it do it okay then so here we are i think he'd be proud he'd be very proud ladies and gentlemen

00:52:54you have half an hour left really oh my god stressed i am a bit behind i wanted to have my chocolate work

00:53:03done before now running out of time running out of icing this is going to come down to the wire it's

00:53:09crime yeah mountains it's looking like home make it look like lion look terrible the cakes in the

00:53:17fridge seems to have gotten a good bit firmer i'm just doing my moss night now it's all about the sea

00:53:23this could go very wrong might not set this doesn't look like baking for me this is science this is the

00:53:29agar agar to set it so i do add a lot of i'll just fix this acetate dump it all straight in and pray

00:53:36stress i don't even want to breathe i just need the cake hard if i open this and the cake completely

00:53:46collapses that's me gone oh this is so to the wire again

00:53:55i'll take it now i'm running bakers you've got 15 minutes left it's not all i'm just hammering this

00:54:03as fast as we can ah i'm making a wall of the tunnel i'm measured by eye oh too big

00:54:12this is the castle that's the dragon my forest so beautiful that looks absolutely amazing now what

00:54:20we're going to do is put the cake on top it's super important that these are lined up why which

00:54:25where's the front how do you know what the fun a bit of a lean anyway only a little bit looks really

00:54:32precarious

00:54:35what's that waffle looks like leaning tower pizza leading tower of mumbles stop it we are set

00:54:45i need to get my trees sorted my river carefully trying to channel my in above ross that river now

00:54:54needs to go straight in i'm making sheep a bit wonky tunnel the trouble is my sheet look like they've

00:55:02got myxomatosis i put my heart where is here i'm just going to try and cover as much of the buttercream

00:55:10as possible i have to put the wheat train on the cars it's going to be down to lower bakers you've

00:55:18got one minute left i've got no choice let's get it off finishing touches ukrainian flag flowers putting

00:55:27the last few toasters on toasted coconut oh it's really soft oh

00:55:42just making some little coconuts for my tree there's more i want to do but didn't have enough

00:55:47time i miss them to do the bat oh no the sea's detached thank you darling bakers your time is up

00:55:59please step away from your showstoppers well done bakers you did it

00:56:04what a mess so upsetting that's actually miraculous that's insane ian you smashed that

00:56:18it's time to judge the showstopping landscape cakes

00:56:23ian would you like to bring up your showstopper

00:56:34that's incredible it looks amazing and it's so imaginative and crazy i love it right this is

00:56:41chocolate stoat blackberry jam and cream cheese cake there's a lot of icing on there it's too much

00:56:47when you'd get the fruit and the stout cake it works beautifully well together i'd happily eat a

00:56:53plate full of that tastes great well done thank you thank you thank you so much

00:56:57i think it looks amazing it says tropical just wondering how am i going to cut this the back so

00:57:12swizzle sorry i don't know if that's a word swivel you just told me to swivel

00:57:17i have done coconut and lime cake with coconut liqueur toasted coconut buttercream and lime curd

00:57:28i love the flavor but your cake is over baked okay and the sea is quite tough i've put quite a

00:57:34bit of a garden in it because i had to set it got the texture of a tennis ball happy with it um i had

00:57:44some severe timing issues it's a little unfinished looking the cake is toasted coconut swiss meringue

00:57:50buttercream flavored with vanilla and miso caramel and certainly coconutty you've got a lot of coconut in

00:57:57there you need a lime you need a citrus to balance out the sweetness i think it looks amazing i love the

00:58:06design it's beautifully painted but let's see what it tastes like shall we you've got a black forest

00:58:12cake the sponges have kirsch syrup and there's a black forest buttercream and a cherry jam that is

00:58:20delicious is it the flavors are spot on and it's beautifully baked i think you've done an amazing job thank you

00:58:27you can breathe now

00:58:34where's the lion is this the line here yes i think you could have done a little bit more on that

00:58:40this coffee and walnuts cake with coffee liqueur buttercream i love coffee and walnut cake good it's

00:58:48not the lightest of cakes but it is very delicious i do like it i think the liqueur is probably a little

00:58:53bit too much a little bit too punchy for me it's representational of the highlands but we would have

00:59:03liked to see more landscape rather than three tiers but i think it scores on neatness and style it's

00:59:09beautifully done it's a black cream pistachio cake with a black cream pistachio mousse in the middle

00:59:15and the mousse is surrounded by a cardamom cake cardamom level is perfect pistachio is perfect too

00:59:20i've never had that combination before that's gorgeous

00:59:28well it's a bit wobbly yes it's on the lean so let's hope the cake tastes good it's a traditional

00:59:37victoria sponge with buttercream and a raspberry jam this is a very tough cake oh it is over baked and

00:59:46you can see that the weight is concentrated up the bottom i dread to think what's underneath that

00:59:51it'll be delicious i do like the flavor it's a bit simple but it is unfortunately over baked

00:59:57it's so beautifully done thank you so much the lakes the rivers the mountain ranges it's just beautiful

01:00:09where's kiev yeah where the heart when the heart yeah that's where we should have the heart yeah i think

01:00:15so it's a chocolate sponges and whipped cream with the cream cheese and the cherry filling

01:00:27it's stunning thank you so much the chocolate cake is so intense but it's not heavy it just imparts

01:00:39flavor chocolate chocolate chocolate chocolate it's very delicious yeah that's a special cake though

01:00:44i'm so happy thank you so much thank you

01:00:52these bamboo plants seem to be just chunks of bamboo and no

01:00:57yeah uh timing issues it's odd it's like a dream

01:01:02good dream or bad it's a pretty bad one to be honest

01:01:07right let's have a look inside my flavors pumpkin spice pumpkin sponge cake with a

01:01:12pecan praline swiss meringue buttercream i love the cake beautifully baked beautifully spiced

01:01:20but the cream's not carrying much flavor okay

01:01:27what happened time time got the better of me and then the sea decided to depart

01:01:32it's a bit simplistic yeah it's basically one cake on top of another let's have a taste it has a white

01:01:38chocolate sponge a brown butter sponge white chocolate bus cream praline and uh strawberry jam

01:01:43i do like the flavors of both so do i but you've slightly over baked them it's a shame

01:01:51the overall effect is good i do like what you've done he kept it quite natural and this is your

01:01:59little hammock that's a huge hammock i'm not a small girl paul

01:02:01it's made up of a spiced apple sponge toffee apple and the mascarpone filling

01:02:11that toffee apple cake is stunning

01:02:15it's a very challenging cake to make because you often get them quite claggy but that is baked

01:02:19beautifully and it tastes amazing it's really delicious well done jessica

01:02:24yeah baby tom would you like to bring down your showstopper please

01:02:37wow

01:02:41well it's beautifully done clean sharp looks great so now it's got to taste good it's made up of a

01:02:47chocolate sponge dark chocolate and orange whipped ganache and a white chocolate ganache with hazelnuts

01:02:53beautiful layers

01:02:57oh god it's gorgeous the orange in it is delicious it's beautifully baked it's beautifully executed

01:03:03it's very what i'm beginning to realize is very tom you're a good baker tom

01:03:08you should be really proud of yourself well done tom thank you so much

01:03:12oh do you know what after yesterday's technical it's a total relief and yeah honestly i don't really

01:03:25know yet but i'm still in a slight daze from it that could have gone a lot better i really am just

01:03:31holding on to hope that the technical will carry me through positive and negative so i'm 50 50 on if

01:03:36it'll be enough to keep me in i'm very clear it's going to be me you drop your game slightly on a

01:03:42victoria sponge and it's game over right

01:03:45i thought that was an impressive showstopper i absolutely loved it such good baking i got a

01:03:52little bit emotional on natalia's bank it was touching the flavor and the texture she managed

01:03:58to achieve in that chocolate cake was stunning jessica's cake was amazing tom's cake was exceptional

01:04:04and i know he was last in technical but you have to put him in line for starbaker because it was that

01:04:09good so who's in danger to go home hassan and toby he obviously struggled with time it was unfinished

01:04:15and layton when we said a landscape we meant it to look like a landscape like a landscape not cakes

01:04:21i didn't realize that's what you meant i just thought you meant not portrait you spend too much time on

01:04:26social media well done bakers fortunately i've got the great job of announcing the first star baker of

01:04:42the series the star baker is

01:04:45natalia

01:04:59now unfortunately i've got the job that no one wants we're just getting to know yeah but

01:05:04unfortunately someone does have to go and that person is

01:05:16san so sorry yeah oh give me a hug sorry buddy yeah i think i'm a bit upset i did expect it though

01:05:28it wasn't your couple of days was it no no everyone's a really really phenomenal baker

01:05:34they're all such lovely people and even though it's been a short-lived experience i've enjoyed it

01:05:39hopefully i can reflect on some things and then maybe get back to baking when i get a chance

01:05:45i've never appreciated watching the show how close you get so quickly literally 48 hours of

01:05:50being with these people you feel like you know everyone so well it's gutting for anyone to go but

01:05:54hassan especially such a lovely guy well done we did it

01:05:58you should feel very proud of yourself thank you so much star baker i'm in shock absolutely in shock

01:06:11really thank you well deserved this cake means a lot for me and i so proud

01:06:20well so yeah absolutely happy well you scraped it

01:06:28i was very lucky skin in my teeth i know i'll have to see another day thank goodness for that can i call

01:06:35my husband hello hello i won a star baker really wow well done that's amazing

01:06:54oh my gosh so yeah it's a wonderful day

01:07:01next time it's currently 29 degrees the heat is on for biscuit week there may be trouble ahead with a

01:07:10revealing signature bake close one eye a technical challenge that should be an all-time classic that's

01:07:19all right isn't it and a spectacular showstopper no that could call time on almost everything

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