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The Great British Bake Off (2010) Season 16 Episode 10 - The Final
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FunTranscript
00:00In the beginning...
00:03There may be trouble.
00:05How far do you think you could go in this competition?
00:08Maybe tomorrow.
00:09There were 12.
00:11I keep telling myself nothing bad ever happens on big off.
00:16Oh, I've had a mare.
00:18This is ridiculous.
00:20Especially not to me.
00:24Now, there are three.
00:27I don't know if I've ever worked this fast in my whole life.
00:31The winner.
00:33Can I do more twirls, maybe?
00:35Of the great British Bake Off.
00:38This is going to be so tight.
00:40Is...
00:41Wait, oh, my God.
00:42Oh, my God.
00:57The final, last one.
01:10Here we go.
01:11After nine weeks and 27 challenges...
01:14It's so empty.
01:15It is so empty.
01:16Just three more bakes stand between our finalists and the Bake Off crowd.
01:20Hey, where's mine?
01:24From week one, Jasmine's hardly put a foot wrong.
01:27I think they look neat as a pin.
01:29Her command of classic flavours...
01:31Milk chocolate and hazelnut.
01:32They're delicious.
01:33Flawless execution.
01:35It's very neat, precise.
01:37It's very Jasmine.
01:38An incredible work ethic has seen her scoop two handshakes.
01:42Oh, my goodness.
01:43And she's only the second in Bake Off history...
01:47Jasmine.
01:48Jasmine.
01:49..to score five star Baker wins.
01:52It feels like all my hard work, it's all paid off.
01:56I would really, really, really love to win.
01:59Like, really love it.
02:03Tom's creativity and eye for design.
02:05It's unique.
02:06I've never seen anything quite like that before.
02:08Impressed from the very beginning.
02:09It's faultless.
02:10Earning him two Hollywood handshakes.
02:12Well done.
02:13Stop it.
02:14And he was the first of our finalists.
02:16T to the O to the M.
02:17Yes, Tom.
02:18To become Star Baker.
02:20But despite a strong start,
02:22his path to the final has been bumpy.
02:24Flavours and textures for me.
02:26Not there.
02:27Sometimes struggling to achieve both style and substance.
02:30It's more exciting to look at than it is to eat.
02:33He scraped through last week's semi-final.
02:36There is zero chance I ever thought I was going to be standing here in the final.
02:39So, I'm not even nervous.
02:41I just feel so excited and lucky to be here.
02:44I feel like everyone's slightly playing it safe apart from you.
02:48I could die on that hill.
02:49A risk taker.
02:50Aaron's fondness for unusual flavours.
02:52Grapefruit and mint.
02:53Yuzu with a bit of pear.
02:54Hasn't always hit the mark.
02:56Those flavours are absolutely delicious, but I don't think they go very well together.
03:00But when he gets it right...
03:02Yes, Aaron.
03:03..the results are astonishing.
03:05That's pretty faultless.
03:06Yeah!
03:08And while he took the Star Baker crown in chocolate week...
03:11Oh, my God!
03:13..there's another coveted Bake Off accolade that's eluded him.
03:16For a long time, I was just daydreaming about getting a handshake.
03:19But now, focus is on winning.
03:21Jasmine is the one to beat.
03:23But I also think everyone's got an equal chance today.
03:25So, it could be anyone's.
03:27I hope it's mine.
03:32Congratulations, bakers.
03:34You have made it to the final of the Great British Bake Off.
03:38Just enjoy yourselves, throw yourself into it and have a good time.
03:42But try and win.
03:45So, for your last ever signature bake,
03:48the judges would like you to bake 12 filled and iced finger buns.
03:52You have to make two batches of six that differ in flavours and decoration.
03:58You have two hours and 45 minutes.
04:02On your marks...
04:03Get set!
04:04Bake!
04:07Oh, my gosh. It's the final ever signature bake.
04:09Here we go. Buckle up.
04:11We're on our way.
04:12I love ice buns.
04:14This is so nostalgic and simple.
04:16The baker's final signature challenge is an interesting one.
04:19It's an ice bun.
04:21Classic bakery favourite.
04:23The perfect iced finger is very even in shape.
04:26It's extremely light, soft dough with some very smooth, luxurious icing.
04:32Now, that sounds incredibly simple.
04:34But actually, to make that bread in a time is really difficult.
04:38They'll have to use every single minute to rise and prove their iced fingers
04:43because that's the secret with a good bun.
04:46Yes, we want all the beautiful toppings, fantastic fillings,
04:49but more importantly, the texture of that ice bun has to be spot on.
04:53Fail lap and that'll be it.
04:55Morning, Tom.
04:56Morning, how are we doing?
04:57Welcome to the final.
04:58Thank you so much.
04:59Congratulations.
05:00So, tell us all about your ice buns.
05:02An iced finger bun.
05:03It's like a hot dog bun, isn't it?
05:04It is, yeah.
05:05With icing on it.
05:06So, I thought I'd just make a hot dog.
05:07So, it's a peaches and cream cheese buttercream frankfurter
05:10and then some candied nuts instead of the crunchy onions.
05:13Nice.
05:14Tom's hot dog finger buns will be topped with a lemon icing mustard
05:17and served alongside six pina colada-inspired buns,
05:21topped with a boozy rum icing.
05:23Have you practised this and did it well in the time?
05:25Yeah, I've actually been super happy with how the dough's been coming out.
05:28Gorgeous crumb, really soft, you press it, bounce it back.
05:31Well, good luck, Tom.
05:32Thanks, guys.
05:33Have a good time, Tom.
05:34Thank you, Prue.
05:35While Tom spent his pre-final practices perfecting bread for his finger buns.
05:39A nice bun is nothing but dough, so it's super important the dough goes right.
05:42Aaron spent it in A&E.
05:44I can't believe you broke your toe.
05:46Don't break anything today.
05:48No tumbles, no acrobatics.
05:50To be honest, it's so much better than it was the other day.
05:52Sat there on the bed going, oh, I'm sorry.
05:55Throw the pain away.
05:56It's bigger than tongues.
05:57Throw it.
05:59While Aaron is a little tentative on his toes,
06:01he's much more confident in his finger buns.
06:04Six of which he'll be flavouring with strawberry and rhubarb.
06:07While the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline.
06:12If you have three good bakes now, you've done it.
06:14I know.
06:15I'm just hoping to actually leave here with a handshake.
06:17I might be able to organise that for you.
06:19You reckon?
06:20The dark web is the look-alike.
06:22You meet him in an alley at midnight and he just goes...
06:27In his bid for the elusive Hollywood handshake...
06:29I live in hope.
06:30Aaron is aiming for buns with a light fluffy texture.
06:33It's just a simple bread dough with an egg yolk and some butter.
06:36It's like a really light brioche.
06:38But Tommy's having issues with his dough.
06:41It's definitely feeling on the dry side.
06:43First prove can do wonder, so let's hope and pray.
06:46I'm going to prove for about 45 minutes.
06:49I'm going to prove that for as long as I can.
06:52Normally I want to do 45 minutes, but I really need to leave time for the second prove.
06:58I've just got to do the same as I did in bread week and then it should be okay.
07:02With a bread week win behind her, Jasmine's hoping to impress again with finger buns
07:07flavoured with strawberry and lemon and apricot and white chocolate.
07:11The final, regardless of your five times star baker, is actually a great leveller.
07:16It's like the final at Wembley.
07:17Whichever team turns up is going to win.
07:19I feel like I need to bring it this week.
07:21Yeah.
07:23With the first prove well underway...
07:25Bread is rising.
07:26The baker's focus has turned to fillings.
07:28This is going to be a peach buttercream.
07:30This is going to be the frankfurter that sits inside of the bun.
07:32And while a classic finger bun is a study of simplicity...
07:35Come on.
07:36...Pru and Paul will be expecting flavours worthy of a final.
07:40This is my apricot jam.
07:42I've looked over the last ten weeks and seen what flavours that the judges have enjoyed
07:46and bringing them back to the tent.
07:48Have you got any surprises for us this week?
07:50You always go your own way, don't you?
07:51Pear and hazelnut.
07:52Splashy yuzu juice.
07:53That's bold.
07:54I've got a good feeling about you.
07:56Don't get my hopes up, Noel.
07:58Why not?
07:59Dare to dream.
08:00That is true.
08:01You should always dare to dream.
08:03I'm a child.
08:04He's always been determined to do everything.
08:06It's not one night and fork in sight.
08:09You ate with your hands.
08:11Brassbills have taught him resilience.
08:13And I always taught him that you follow your dreams.
08:17And he has.
08:18It's gone for it.
08:20So that's where he gets his determination from.
08:22His mum.
08:26And Aaron has never given up on his dream of entering the tent.
08:30First applied, I think it was 2017.
08:33And I applied the year after.
08:34As the years went on, I just didn't think I had the skill.
08:37But I always trusted that I had the tenacity to actually try.
08:41Oh, I'm so proud, babe.
08:44I've had so much encouragement from my friends and family who want me to succeed and do well and follow something which I'm really passionate about.
08:53What would it mean to him to win?
08:58Everything.
08:59Because it's been six, seven years in the making, I think it would be everything.
09:05Yeah, hopefully Aaron will believe in Aaron like we do if he were to win.
09:09Finally be like, yes, I am good.
09:13You never know.
09:14We shall see.
09:15If you believe.
09:16I don't think believing is enough.
09:17I think it's going to taste good.
09:18It's going to look good.
09:19And a little bit of originality.
09:20Yeah, a little bit of you.
09:22A little bit of you.
09:23Well, not you, a little bit of me.
09:24It shows a little bit of me you've gone wrong somewhere.
09:27Okay.
09:28With the first proof pushed as far as they dare.
09:31I don't know why I'm feeling nervous, because I did well in bread week, but it's just stressing me out this week.
09:36The bakers face a race to shape their buns.
09:39It's definitely not going to be the nicest dough in the world, but we just have to keep moving.
09:43So I'm just folding them in to get their boar.
09:45From here I'll roll it out into fingers.
09:48But with finger buns, size matters.
09:51Too long and thin, and they won't have the height the judges expect.
09:54Come on.
09:55Let's go.
09:56But short and fat, and they'll lack that classic elegant finger shape.
10:00Oh, look at your little ice buns.
10:02Looking beautiful.
10:03Thank you very much.
10:04But one baker.
10:05What are you looking at?
10:06I literally don't understand what has happened.
10:07Has other concerns.
10:09Look at that.
10:10That should just be really soft.
10:12Something else has happened there.
10:17I think I know what one of the problems is.
10:24I put citric acid instead of salt into the dough.
10:29Oh, Alison.
10:30They just look really similar, and I just wasn't paying enough attention.
10:32Oh, no, Tom.
10:33I just thought, that's salt there, obviously.
10:35Then I suddenly thought, oh, do you think your family are proud of you?
10:37And then I was like, no, don't say that now when I've made a mistake.
10:39I need to keep positive.
10:40But you've got to remember, they're still proud of you no matter what the outcome.
10:42No.
10:43Yes.
10:44Look at you, Tom.
10:45Look at you, man.
10:46You are something to be proud of.
10:48Stop it.
10:49Growing up, my relationship with food has been interesting because I knew I was gay from a really young age,
10:56which meant I had quite a lot of time to learn how to hide it.
11:00Baking was the one thing that I would allow myself to indulge in that felt I was able to be myself.
11:05But what started as a form of escapism soon became an obsession.
11:09Once he's got a passion for something, he gives it his full intensity, and that's him.
11:14And I think he's found a way to deal with issues in life.
11:19Despite having quite extreme anxiety, he is stuck at it.
11:23And it's really showed me that our Tom, he could do anything he turns his hand to now.
11:28And that, as a mum, just makes me prouder than anything I could possibly imagine.
11:33Love you to death.
11:34Cheers.
11:35Love you, Tom.
11:36Cheers.
11:37Baking for him was like a solace.
11:39And Bake Off has definitely been this opportunity to show his creativity and be super proud of it.
11:45I think he's so lucky that he's got a support network around him just to help him on his way.
11:51Yeah, I'm just so incredibly proud of him.
11:55I think making such a rookie mistake, I can, like, feel my imposter syndrome kicking in,
11:59feeling like I shouldn't be here in the final.
12:01And I've got to put that out of my head and just keep moving.
12:04Bakers, you are halfway through your final signature.
12:08While finger buns are left to rest for their second proof.
12:12Leave them in for as long as I feasibly can.
12:15They have to be in the oven in the next 30, 40 minutes.
12:18The bakers toil on.
12:20Right, next up.
12:21With their fillings and frostings.
12:23Now I'm moving on to my creme patch.
12:24What's happening?
12:25That looks like dog sick.
12:27No, you have a way with words.
12:28Have you ever been told that?
12:30If they said to you, you can't win, but you've got to choose who wins.
12:34Yeah.
12:35Who would you choose?
12:36Who do you like best?
12:37Well, it's like having kids here.
12:38I feel like you can't have a favourite.
12:40You definitely can.
12:41Do you think you're the favourite in your family?
12:44Her?
12:45No, my brother.
12:46Actually, you're my sister.
12:47What, are you third?
12:48Third favourite?
12:49You're the favourite?
12:50No, no, no, no, no.
12:51Cos I'm, like, middle child.
12:53I just get forgotten about it.
12:54Now she's the star.
12:55I'm the first child.
12:56Oh, that checks out.
12:57That checks out.
12:58As a second child, you know, she was often ignored.
13:03So I would literally lift her out of the push chair, put her on the floor and she would
13:06go off and find things to do.
13:08Always very determined.
13:11I guess a part of that determination comes from obstacles and challenges that she's faced.
13:17Growing up with alopecia, it's been really hard to see myself as good enough, but my resilience
13:26to kind of get up and just keep going has grown so much because I don't want to ever not do
13:31something because of my alopecia, because then it's almost one.
13:36And Jasmine's needed every bit of determination and grit as she's juggled being in the tent
13:41while sitting her medical exams.
13:43I have just been amazed at how hard she's worked because it has really been quite a sacrifice,
13:48just absolutely focused on her baking and her medical exams.
13:52To Jasmine!
13:53To Jasmine!
13:55I am unbelievably proud of her, of how far she's come and whatever happens in the final,
14:01she's triumphed.
14:02Yeah.
14:03Yeah.
14:04These are proved.
14:05Need 50 minutes to bake, cool and decorate.
14:09I feel like I'm on time.
14:11They proved?
14:12We'll have fun so we can put stuff inside.
14:14And versus where I was five minutes ago, that feels like a real win.
14:17There's just one hour left.
14:19Okay, I'm going in.
14:20These are going to literally bake for like 10 to 12 minutes.
14:23Great.
14:24They're going in.
14:25Now I need icing.
14:27This is rum for the pina coladas.
14:29This is the mustard.
14:30I am going to make it a little bit thicker.
14:32It just needs to hold the shape of like a mustard.
14:35I'm making water icing.
14:36But I'm not doing water, I'm doing lemon.
14:38It's just quite sweet.
14:39The lemon takes the edge off it.
14:41Oh, I wish they were taller.
14:44Tom, are yours really flat?
14:45Yeah, but that's because I've messed up my dough.
14:47Mine feels so flat.
14:49Oh my gosh, they look amazing, Aaron.
14:51I just think the way it's expanded here, perhaps it needed proving longer.
14:55I could just be being hypercritical.
14:57Oh, that's so sad.
14:58They're nowhere near as domed as they should be.
15:00But at least we've got something to put things in.
15:02They're looking a bit flat.
15:04But then making bread for Paul is just always scary.
15:06Bakers, you've got 15 minutes left. Keep going.
15:09Okay, icing.
15:11This is not my most glamorous work.
15:13I tried every implement at home and it was the one that worked best.
15:17This is the peaches and cream buttercream frankfurter.
15:21Ah, should have worked out a better way of doing this.
15:24Mustard icing, let's go.
15:26And I know it's not a typical iced bun.
15:28I just couldn't find a way to make them look neat.
15:31This icing is just impossible to make it ever look good.
15:34Trying to keep a steady hand in these last few minutes is near impossible.
15:38I think he will say they're slightly under-proved.
15:41Put these on top.
15:43Tiny bits of hint.
15:44Transform the bake.
15:45Bakers, your time is up.
15:50Please step away from your iced buns.
15:54Can't complain that much.
15:56It's edible.
15:57It's judgment time for the finalists and their iced finger buns.
16:04Hi, Tom.
16:05Hello, how are you doing?
16:06Hi, Tom.
16:11The bread looks awful.
16:12Yeah, I'm really not happy with the bread.
16:14But I love the decoration.
16:15Okay.
16:16We have the pina colada finger buns, which are a pineapple gel with a coconut creme pat.
16:21And then some rum icing on the top.
16:24I really like the flavour.
16:25I think the rum is a little too dominant.
16:28Yeah.
16:29Bread is definitely tough.
16:30Your bread is awful.
16:31I think instead of salt, I put citric acid in.
16:33Do you know if that would have any impact?
16:35Yeah, it would certainly slow it up.
16:36Yeah, yeah.
16:37The activation of the yeast.
16:38Okay.
16:39And then we have pot dog finger buns, which are a peach and cream cheese buttercream with cream cheese icing on the top.
16:49The peaches and cream are lovely.
16:51The flavours, isn't that, are beautiful.
16:53Stunning, but I'm really struggling with that bread.
16:59Chunky little monkeys, aren't they?
17:01They really are.
17:02They are.
17:03Okay.
17:04The green ones are pear and hazelnut.
17:08I love the filling.
17:09The pear comes through nicely.
17:11And I like the bread because it's quite soft.
17:14It's softish.
17:15And it's too tight.
17:16It needs to open up a little bit more.
17:18I've got a nut.
17:19It's hazelnut in there.
17:20It is.
17:21It's nice, that.
17:22That's what makes the cream taste so good.
17:23Yeah, nice flavour.
17:24Okay.
17:25The pink ones are rhubarb and strawberry with a vanilla creme mousseline.
17:32Rhubarb's worked beautifully well, aren't they?
17:33And the creme pat works beautifully well.
17:35The issue is the bread is just too hard.
17:37Okay.
17:38Nice flavours.
17:39Appreciate it.
17:40Thank you, Ryan.
17:42Yeah, very good.
17:45The shape, they look good, but they look quite flat.
17:48You've lost a bit of height on that.
17:49You may have knocked some air out of it.
17:51But I like the toppings.
17:52Right, let's have a look.
17:53They have strawberry jam and then a lemon cream.
17:56I love the soft dough.
17:57Yeah, I've got a mouthful of mint.
17:58That works really nicely.
17:59It's got strawberry.
18:00Very strawberry.
18:01It's lovely.
18:02Yeah, it is.
18:03It's really nice.
18:04Shall we taste the apricot one?
18:05Yeah.
18:06The orange ones have an apricot jam and a white chocolate creme diplomat.
18:07That is absolutely delicious.
18:08It's got a nice zing to that apricot, but the creme diplomat is so luxurious and silky smooth.
18:21It works really nicely with it.
18:23Yeah, I think you've done a decent job with that, Jasmine.
18:26Yes.
18:27Well done.
18:29I am proud that I managed to produce that in the time, get it to where I wanted it to
18:34be.
18:35It wasn't perfect, but I'm just perfectionist and I need to get it with myself.
18:38Of course I would have loved to have smashed it out of the park, but it's the last one
18:42and I'm not coming away feeling like I've done terribly.
18:45You know, I definitely feel like I've let myself down.
18:48I know that when I've made those at home, they're great, but that doesn't matter when
18:52you get into the tent.
18:53Like, the only thing that matters is being able to replicate it in there.
18:58With their signature finished, the bakers now face one last gingham shrouded mystery
19:03challenge.
19:05Hello, bakers.
19:06Welcome back to the tent.
19:07It's time for your technical challenge.
19:09And this one has been set for you by the high priest of patisserie, Prue Leaf.
19:14Prue, have you got any words of advice for our finalists?
19:17You guys have got the skill.
19:19Have you got the delicacy?
19:21As ever, this challenge will be judged blind, so we're going to have to ask these two to
19:26do one.
19:27So, for your technical challenge, Prue would love you to make a tower of exquisitely decorated
19:33white chocolate and lemon madeleines.
19:36Your madeleines should be made with a bourre noisette and filled with lemon curd.
19:42But they also have to have that characteristic hump.
19:45You've got two hours and fifteen minutes.
19:47On your marks.
19:48Get set.
19:49Back.
19:53Final technical, baby.
19:55Oh, God, no.
19:57Have you read the method?
19:58There's no instructions.
19:59The actual method just says to make a madeleine tower.
20:03Oh, my goodness.
20:04I have to make a tower of madeleines.
20:06We've never made a madeleine.
20:07I see we've brought the traditional British summertime weather today.
20:12I know.
20:13But the final technical, Prue, and it's madeleines.
20:16What I like about this is it's a kind of party twist to make a celebration tower.
20:21I think it looks great.
20:22It needs 31 madeleines altogether.
20:24And what they've got is stuffed them with lemon curd.
20:27Yeah.
20:28And the icing is melted chocolate.
20:29It's got a lovely golden colour, isn't it?
20:30Yes.
20:31And it's got a proper hump on it.
20:33Yeah, it has.
20:34The most important thing is to get the batter chilled.
20:37What makes things rise well is a shock of the heat.
20:40So if you cool your batter and it's going into a hot oven, it accentuates that shock.
20:46Ah.
20:48That is good.
20:49The chocolate is enough to ice every mouthful, but it's not too thick.
20:52You've got that lightness in the sponge.
20:54Then you get that zing from the curd itself.
20:56It's going to be interesting to see how our bakers deal with this.
20:59Get this right.
21:00This could win on the baker.
21:04I'm going to start with the .
21:06I should be able to say this.
21:07That's why I'm not going to speak in French.
21:08It's basically just brown butter.
21:09I want to make sure I don't burn this butter.
21:11I just want it browned nicely.
21:13I basically cook it until it smells nutty.
21:16Looks good.
21:17Smells good.
21:18Right.
21:19Let me put the zest in here.
21:21It's your last technical.
21:23It must feel good.
21:24I actually like the technicals.
21:25Do you?
21:26Even though I can be rubbish at them, I still enjoy doing them.
21:29But these have got firsts, and I haven't had firsts yet.
21:31Have you never had a first?
21:32Second.
21:33Today is the day.
21:34Today is the day.
21:35Today is the day.
21:36Today is the day.
21:38Brown butter now is in the fridge to chill.
21:40Right.
21:41I'm going to get my batter together as quick as possible because you need enough time to rest in the fridge.
21:45A madeleine's light fluffy texture comes from whisking air into eggs and sugar before carefully folding in flour.
21:51I'm using a metal spoon because apparently that deflates it less.
21:55Delicious brown butter.
21:56Knock out that air and the baker's madeleines could end up flat as a pancake.
22:00Everything is now in there.
22:01I'm going to beat the batter for a while.
22:03I feel like there's a lot of sneaky little booby traps in this technical.
22:08I just don't want to be lost.
22:10I get it into piping bags and into the freezer.
22:13I want it to be cool because that's how you get the hump.
22:17While Tom and Aaron chill.
22:19OK, I've filled up my moulds.
22:21I think I'm going to go in.
22:22Jasmine's wasting no time hitting the heat.
22:25I'm going to start with ten minutes at 180.
22:27Right, lemon curd.
22:29Juice of two large lemons.
22:31Two large eggs beaten.
22:32And 75 grams of plaster sugar.
22:34Stopping this from the scrambled eggs.
22:35I'll add the butter at the end.
22:37Oh, that's OK.
22:38It's curdy.
22:39So I just want to get a call.
22:40OK, let's have a look.
22:42I just have no idea what makes the hump.
22:44I'm hoping the mould just magically creates it.
22:47I think I should start baking a cake batter.
22:50I really want to leave them to rest for longer, but...
22:53Isn't there all the time?
22:54What's this?
22:55This goes with my outfit.
22:58Lovely.
22:59That's how I call Paul.
23:01He comes running out naked.
23:04Bit thick.
23:07Aaron doesn't have his madeleines in yet.
23:09I don't know.
23:10It's freaking me out.
23:11I'm like, why am I further ahead than Aaron?
23:14Bakers, you are halfway through.
23:17You're doing so well.
23:18Keep going.
23:19OK, let's take these out.
23:21Oh, there's no hump.
23:23That's some flat madeleines.
23:25I don't want the hump.
23:26I'm going to try again.
23:30Maybe I was meant to chill them before.
23:32Oh!
23:33That's why.
23:34Yeah, they look a bit messy.
23:35But they're going in the oven now.
23:36I'm going to bake them for 12 minutes.
23:39I think my batter was right.
23:40I think I just need to chill it before it goes in the oven.
23:42Come on, you can do this.
23:43Yeah.
23:44OK, come on.
23:45You know what?
23:46These don't take that long to bake.
23:47They only take like 10, 15 minutes.
23:48You can redo them.
23:49And you've always got them anyway.
23:50So you've got nothing to lose.
23:51That's what I'm thinking.
23:52I've got nothing to lose.
23:53I'll grab it by the pink horn.
23:55No hump has made an appearance yet.
23:58They're really, like, fluffy.
24:00It's less hump and more eight-cup bump.
24:03Let's have a look what's going on.
24:05There's nothing in the oven.
24:06No, no, no, they're in the fridge.
24:07I'm not saying we're competitive, but I'm just waiting to see if he gets a hump.
24:12No hump.
24:13OK, come on, Jasmine.
24:15The adrenaline that is going through my veins right now is excessive for baking.
24:19Time to take them out.
24:22That's so annoying.
24:23A dome, but not a hump.
24:25I'm going in.
24:27Go on, little bad boys.
24:28Go on, hump.
24:29Right.
24:30My next stage is to pipe them with lemon curd.
24:33We're just kind of going in and then coming out.
24:36Hello there.
24:37We are the hump police and we've come to check out your humps.
24:40There it is.
24:41There's the hump.
24:42I mean, in an ideal world, I'd have a big, massive hump.
24:44In an ideal world, we'd all have a big, massive hump.
24:49Not a single hump.
24:50That is really sad.
24:51I feel demoralised.
24:53Bakers, you've got half an hour left.
24:55We love you.
24:56And your madeleines.
24:57Decorate your madeleines to form an ombre design.
25:00How do we do an ombre design?
25:01From the French word for shaded, ombre is a gradual blend of colour.
25:05So I just want to get a good rose colour on this and just adjust the colour as I put the chocolate into the mould.
25:10With 31 madeleines, the bakers must calculate how many of each shade they'll need.
25:15Seven, six, five, four, three.
25:17That's not enough.
25:18Get the maths wrong.
25:19Maybe get eight around the bottom.
25:21And they can kiss their ombre goodbye.
25:23Might do two colours.
25:24Dark pink to light pink.
25:25Oh my gosh.
25:26I've got to fill them.
25:27How long do I have left?
25:29You have 15 minutes left.
25:31Oh my days.
25:32Gonna put both the shades of chocolate into the mould and squish the madeleine in.
25:36I don't think you need too much.
25:38Right.
25:39Switch to a different colour.
25:40Wait.
25:41Oh my god.
25:42Oh my god.
25:43I've realised dark pink at the base to pale pink at the top.
25:46They mean of the tower.
25:47They don't mean of the madeleine.
25:49Oh no.
25:50I'm gonna keep going.
25:51This is a mess.
25:52That's done.
25:53Put the freezer to set hard.
25:55So I've done seven dark pink.
25:58I need two more of these ones.
25:59Come on.
26:00Come on.
26:01I'm gonna cool that super quickly.
26:03Do you know what?
26:04I'm just going to start now.
26:06Oh my god.
26:07Right.
26:08Let's go.
26:09Fast pace baby.
26:10Stop falling off.
26:12Oh.
26:13Come on.
26:14That looks terrible.
26:16I have no idea if this is what it's meant to look like.
26:19And I wanted them to be quite neat but it's not going to happen.
26:22Bakers, you've got one minute left.
26:24Oh my god.
26:25I thought this part would be quite easy.
26:27I've lost track of which colours which.
26:29Do all 30 of them have to be on here?
26:31Come on Jasmine.
26:32This is the most stress I've had in the technical.
26:34I've finished.
26:35I mean, it's a tower of madeleines.
26:37It's alright.
26:38Hope for the best.
26:39Finish the tower with a ribbon.
26:41Bakers, your time is up.
26:44Oh the ribbon.
26:45Please bring your madeleine towers and place them behind your photos.
26:50Forgot the ribbon.
26:51I thought the ombre was meant to be on the madeleine.
26:53Yours are beautiful.
26:54It's like little presents.
26:56Well done team.
26:57Three, five, last technical.
26:59Paul and Prue are expecting three towers fit for a final.
27:03Maybe 31 lemon curd filled madeleines.
27:06Iced in a pink to white chocolate ombre design.
27:10Okay, let's start with this one.
27:12Overall it's not bad, it's quite neat.
27:14I think the ribbon would have been prettier on the top really.
27:16Yeah, it's a bit of sort of, yeah that'll do.
27:18I think all the madeleines are there.
27:20And they look pretty good.
27:21But the whole point is ombre.
27:23Interesting interpretation.
27:24Yeah, some of the chocolate's broken through.
27:26Yeah, a few holes in there.
27:27It's very thin.
27:28Yeah, not enough chocolate.
27:29Yeah.
27:30The bake on the madeleine doesn't look too bad.
27:32Does it have a hump?
27:33A slight hump.
27:34I think it may have been over whipped.
27:35Yeah, they're all quite flat.
27:37There's a nice squeeze of curd.
27:39A nice lemony flavour.
27:41Lemon comes through lovely.
27:43Moving on to these.
27:44There's been a serious issue with the chocolate.
27:46Very thin.
27:47Though they have got the sort of ombre, the style right.
27:50It's just not all necessarily in the right place.
27:52The ribbons...
27:54The ribbons seem to have defeated them all actually.
27:56Yeah, the easiest bit.
27:58There's not much of a hump in there either.
28:00But the bake looks good.
28:01They've got the right degree of browning.
28:03There's a lot of curd in this.
28:05Gosh, yes.
28:06It tastes like nothing but lemon curd.
28:10Moving on.
28:11This is a bit of a mess.
28:12Yeah, the chocolate's pretty terrible.
28:14And they haven't got a required number.
28:18They all taste absolutely delicious.
28:20But there's no hump.
28:21In fact, there's a depression.
28:23Is it underbaked?
28:24Yeah, it is.
28:25OK.
28:26Paul and Prue will now rank the Madeleine Towers
28:29from worst to first.
28:31In third place, we have this one.
28:32Who is that?
28:33Jasmine.
28:34Jasmine.
28:35You didn't have enough chocolate.
28:37You didn't have a hump.
28:38It's a bit of a mess.
28:39But of course, they taste absolutely delicious.
28:42In second spot, we have this one.
28:45Who is this?
28:48Aaron.
28:49The actual shading was pretty good.
28:50It's a shame they went the other way around.
28:52The sponge was all right.
28:53She had a decent amount of lemon curd.
28:54They're probably a little bit too much lemon curd.
28:56OK.
28:57Which means, Tom, congratulations.
29:00Your interpretation was really interesting.
29:02They are all absolutely delicious,
29:03and Tom's yours was particularly delicious.
29:06Thank you so much.
29:08Nice.
29:09Can't believe it.
29:10To have won that, I'm very happy.
29:12I was a little bit sad when they gave Aaron second.
29:14Well, his looked incredible.
29:16Why?
29:17Can't believe I've never once got a first in Santa Claus.
29:22But tomorrow, I'm coming to compete for that lovely little cake stand
29:27that would look so good next to my gold fruit bowl at home.
29:30Anyway, that was not my finest moment in the tent.
29:33But I think if I was going into tomorrow feeling comfortable,
29:37I might have become complacent.
29:39So, actually, it's a bit of a kick up the bomb.
29:45There's just one more challenge left in this year's Bake Off.
29:48See you guys on the other side.
29:50Would you say it's pretty even Stevens at the moment?
29:56I would, yeah.
29:57Jasmine was considerably better than the other two in the signature.
30:01But in the technical, she was in third place.
30:03A lead has certainly diminished.
30:05Her nose.
30:06A nose in front.
30:07Yeah, she's got a nose in front.
30:08It's a great way of putting it, yeah.
30:09Aaron, he wants this today, doesn't he?
30:11He's always been good on flavour, he's adventurous.
30:13Potentially, he could upset the apple cart
30:15because Tom made an elementary mistake.
30:18You need salt in a bread.
30:20I mean, it's textbook error, isn't it?
30:22Bad mistake.
30:23But then he won the technical.
30:24What's crazy?
30:25This is going to be all down to this last bake.
30:27If you look at the three of them and the style of their baking,
30:29Tom to have the finish.
30:31When it comes to structure, then you put it on jasmine
30:33and Aaron to have the flavour, so...
30:35If we could create one person out of the three of them,
30:37it would be the perfect bake.
30:39Well, yeah, quite.
30:40You do have the perfect bake.
30:41It would be Paul Hollywood.
30:43Nice to meet you.
30:48Welcome back to The Tent Bakers.
30:51This is your last ever challenge.
30:54So, for your showstopper challenge,
30:56the judges would love you to create an elegant
30:58and sophisticated table cake.
31:01There should be grand centrepiece cakes
31:04measuring at least 1.2 metres in length.
31:07That's about twice the size of Paul Hollywood.
31:10It's probably three times, actually.
31:12Maybe four.
31:13The judges are looking for great flavour and exquisite decoration.
31:17This is your last chance to impress the judges.
31:20You can do this.
31:21Good luck.
31:22You've got four hours and 30 minutes.
31:24For the last time, on your marks...
31:27Get set.
31:28Bake.
31:29Let's do it.
31:30Ooh, let's go.
31:32It's the final babes.
31:33It's the final babes!
31:34Double mixer.
31:36It's 100% necessary with the sheer volume of cake.
31:391.2 metres.
31:41I've never baked anything anywhere remotely on this scale.
31:44Right now, I feel really calm.
31:45Like, I'm in the zone.
31:46I know how to do this.
31:48The baker's final showstopper challenge
31:50I'm really looking forward to.
31:52A table top centrepiece.
31:54This is the biggest cake ever baked on Bake Off.
31:58We're asking them to make a 1.2 metre cake.
32:01It's a lot of sponge.
32:03It's going to be a real challenge
32:05because they've got to get all those cakes baked and cooled.
32:09It's all about my tasking today.
32:11We want great texture on the sponge,
32:13fantastic fillings,
32:14and it's going to look good.
32:15And I want to see a proper table top masterpiece.
32:18This is probably the most important challenge
32:20of the entire ten weeks.
32:23For the final to rest on one cake,
32:26it's terrifying, really.
32:29Good morning, Jasmine.
32:31Good morning.
32:32On your final challenge.
32:33Describe to us your showstopper.
32:35It's a summer celebration cake,
32:36but I'm going to have three layers.
32:37The bottom and top layer will be a cardamom sponge,
32:40and then the middle one will be almond and raspberry.
32:42In between those two layers,
32:43there'll be a lemon mascarpone cream.
32:45I would recognise that as Jasmine.
32:48Hang on, there's no pistachio in it.
32:50I was so tempted.
32:52With the Bake Off crown within touching distance,
32:55Jasmine's going all out with a cake celebrating
32:57her favourite Bake Off flavours.
32:59She'll recreate her cardamom sponge from week one
33:02with an almond and raspberry sponge filled
33:04with lemon mascarpone cream
33:06and covered in Swiss meringue buttercream.
33:08I've looked back over the last ten weeks,
33:10looked at different things I've learnt
33:11and really enjoyed doing.
33:12The ones that got the best marks
33:14and the ones that got the most comments.
33:16That's what I'm doing.
33:17As long as it's not a madeleine,
33:18I think you'll be alright.
33:19I'm not making a madeleine any time soon.
33:21While Jasmine's cake is packed with bold flavours.
33:24I love using cardamom.
33:25I'm putting quite a lot in.
33:26I want you to be able to taste the cardamom properly.
33:29Aaron's planning something a little more subtle.
33:32This is about darjeeling tea,
33:33which I'm going to grind.
33:34The champagne of tea, as they call it.
33:36It is delicate.
33:37A lot of the things I've made have featured tea.
33:39And what better way to use tea
33:41than the champagne of tea
33:42for the final of the Great British Baker.
33:44Aaron will add delicate darjeeling
33:46to both his sponge and apricot compote filling
33:49and her cover his cake in American buttercream
33:51to create a green pastel ombre effect.
33:53With green leaf twills, chocolate and sugar
33:55paste flowers and decorative piping to finish.
33:58I feel like you're staying true to your brand.
34:00Botanical.
34:01And tea.
34:02It's also going to be sweet, biscuity, caramelly.
34:05Sometimes you need lots of different components
34:07to make something tasty.
34:08But you do need a hero flavour, otherwise Paul cries.
34:11I don't know what my hero flavour is today.
34:13He loves saying hero flavour, doesn't he?
34:15Maybe he sees himself as a hero.
34:16He is a hero.
34:18Have you seen the meerkat adverts?
34:20Oh, I have.
34:21I don't think I've ever seen him as happy as when he goes,
34:23simple.
34:25Put him in a room with meerkats and a cape on, he's dreaming.
34:28Maybe I should have made a meerkat cake.
34:29Oh, my God, he would have loved that.
34:34OK, so, fold, fold.
34:37It might be too late for a meerkat redesign,
34:39but the bakers must wow the judges with perfect sponge.
34:42This is the cardamom sponge.
34:44They are going to bake for 20 minutes at 180 degrees.
34:47Jazz, your cardamom smells gorgeous.
34:49And to successfully make and bake enough for a 1.2-metre cake...
34:54That's about 42 litres of sponge.
34:56..will require perfect planning
34:58and the ability to manage two ovens simultaneously.
35:01All together I need 12 tins,
35:03so I'm going to bake it in two batches of six.
35:05I've got two more cardamom to do.
35:07There's just so much to keep a track of.
35:09That's the challenge today.
35:10Can we get it cooked?
35:11Can we get it cooled?
35:12This requires pace.
35:14Oh, my God.
35:15It also requires precision,
35:17because I don't have time to be redoing anything.
35:20Oh.
35:22Oh, God.
35:24I've broken the bowl.
35:27I need to do another batch.
35:30I've lost about 30 minutes.
35:32No, it's not great.
35:33Right now I'm on to making cake two
35:35for my almond and raspberry cake.
35:37While Jasmine makes a star
35:38on another of her Bake Off success stories.
35:41I love doing chocolate week
35:42and making my financiers.
35:44I'm making my almond and raspberry cake
35:45in tribute to that.
35:46Tom's going in search of redemption.
35:49In week six I did a raspberry white chocolate
35:51and basil tart.
35:52It was one other element away from being really delicious.
35:55Today we are revisiting those flavours
35:57and doing them justice.
35:58Tom will soak layers of delicate chiffon sponge
36:00with raspberry and basil syrup,
36:02sandwiching a tropical mango and passion fruit ganache
36:04packed with fresh raspberries.
36:06And he'll bring his cake to life
36:07with bright green moss to create his path to the tent.
36:10Lined with a chocolate beehive, edible flowers
36:13and a raspberry and basil jelly recreation
36:15of the iconic Bake Off chocolate cake.
36:17Now, the big statement that we've had with you
36:19over the last few weeks is style and substance.
36:23You need to nail both.
36:25Absolutely.
36:26You certainly have the skills.
36:27It's just that you've managed not to screw it up.
36:30Good luck, mate.
36:31Thanks, guys.
36:32See you later.
36:33Come on.
36:35It's like having a facial.
36:37That is all the cardamom cakes out.
36:39He's going in.
36:40As Jasmine's final batch of sponge enters the oven
36:43and the last of Tom's exit...
36:45Sponges look lovely, risen nicely.
36:47I have to just keep up the pace now and not slow.
36:50Aaron's remade his batter,
36:52but he's on the back foot.
36:54How are you, darling?
36:55Broke a bowl.
36:56What?
36:57A glass one?
36:58Full of cake mix.
36:59Oh, gosh.
37:00This is the biggest cake you've ever made, right?
37:02Yes.
37:03And I'm behind.
37:04Throw it off.
37:05That's what I do.
37:06I throw that off and then we continue.
37:09Just keep going.
37:11Make curd.
37:12This is the biggest curd I've ever made
37:14by quite a long way.
37:16White chocolate tropical ganache,
37:17mango passion fruit and lemon.
37:19I can't believe I'm still making sponges.
37:21Oh, my God.
37:22I am your cake.
37:24I'm one big lemon.
37:26The next sponges are in.
37:28I'm just going to prepare my apricots.
37:30I've created a brew Darjeeling tea
37:32so that you rehydrate with some of that flavour and aroma.
37:35All the cakes are baked.
37:37Raspberry ones are looking good.
37:38I'm happy with them.
37:39Okay.
37:40This is my buttercream.
37:41I'm doing American buttercream.
37:43American buttercream!
37:46It's just butter and sugar.
37:49Very simple buttercream.
37:50But there's nothing simple about Jasmines.
37:53I'm doing Swiss meringue buttercream.
37:55It gives a really nice smooth finish.
37:57But the thing is, these buttercreams take ages to make.
38:00These are the last two batches.
38:02While Aaron waits for his final cakes to bake,
38:05Tom and Jasmine push on with decorations.
38:08I'm going to make some caramel shards, some meringue kisses.
38:11Oh, God, those look delicious.
38:13Have you made your jelly?
38:14Yeah, I have.
38:15And I started my green sponges, my green moss.
38:18You could win this by simply walking over there and...
38:22And just assembling the cake.
38:23..up and on over there.
38:25Honestly, over there, kick his toe.
38:27Kick his toe!
38:29Is that your gear over there?
38:30That's my gear.
38:31So I'm about to start assembling my cakes.
38:33And I'm just getting these ready for my moss sponges.
38:36And breathe, and breathe.
38:38Big time, and breathe.
38:42Bikers, we are halfway through.
38:45We're halfway through, darlings.
38:47If you do well, you'll get a handshake.
38:49If you don't do it, won't be worth the calories.
38:51Come on, team.
38:56This is my American buttercream.
38:58It's whipped up really nicely.
39:00Let's actually just start assembling these.
39:02As Tom starts building, that sponge is moist.
39:05Aaron's still baking.
39:07I'm going to give it five more minutes.
39:09Struggling.
39:10Oh, I don't know what to do now.
39:11I'm going to put this in.
39:12And Jasmine's Swiss meringue buttercream...
39:14Come on.
39:15..is missing the butter.
39:18It's going to be so tight.
39:20This is the cake soap.
39:22Raspberry and basil syrup.
39:23The speed of you, Tom.
39:25Just need to keep moving now.
39:26I'm not stopping you, guys.
39:27Great.
39:28I'm moving all around you.
39:29You're flowing.
39:30That's all of this sponge is done.
39:32The only thing I have to bake other than this is Tweels.
39:35I do, however, want these cakes cool ASAP.
39:39I need to get these cakes assembled.
39:42Cake one done.
39:43Three more to go.
39:44If I can stack them in ten minutes, ice them in ten minutes.
39:48This feels completely impossible.
39:50Hello, Jasmine.
39:51Would you like another handshake?
39:53He's got no hand, look.
39:54He's lost his hand from all your handshakes.
39:56Now I'm going to start filling my cakes.
39:59This is my apricot.
40:00I'm just a little concerned about how sweet the ganache is.
40:03Actually, you know what?
40:04Lemon juice.
40:05This is lemon curd cream.
40:07All the elements are good.
40:08I want lots of raspberries.
40:10Hello.
40:11Hello.
40:12Such luscious hair.
40:13Beautiful hair.
40:14Oh, Tom.
40:15How's it going, my darling?
40:16Yeah, yeah, good.
40:17This is like a really key stage now where...
40:20I love that you guys are here.
40:23I don't know if I've ever worked this fast in my whole life.
40:27Oh, I need the gel.
40:28It's actually nuts.
40:30It's the added pressure of all of the people.
40:32Not just Paul and Prue are going to try this cake.
40:37And it's only just occurred to me.
40:42Bakers, you've got one hour left.
40:45An hour?
40:46Into the freezer.
40:48Final cake.
40:49Okay, let's go.
40:50I'm not there yet, but I'm getting there.
40:52You got it, Tom.
40:53Come on, baby.
40:54Oh, that is coming on gorgeous.
40:55Go on, Aaron.
40:56This is my last cake, but I need to do decorations.
41:02Oh, do you know what?
41:03My moss.
41:04That's a good colour.
41:05Oh!
41:06That's little meringue kisses.
41:07This is caramel.
41:08I'll break this up and then I'll stick it in.
41:11Now we turn four little cakes into one long cake.
41:15That's straight, that's straight.
41:16Just want to be able to ice it.
41:17Yeah, I'm going for the ombre effect.
41:20Sage to beige.
41:21This is when the Swiss meringue buttercream comes into play,
41:24because it's so easy to get on.
41:26My dad's a posterer, so maybe he would be proud of this.
41:28Maybe that's where I get my cake-making skills from.
41:30I feel like a construction worker.
41:32What do I need now?
41:33What do I need now?
41:34Could I have a blowtorch, please?
41:36Let's go, baby.
41:37There's something lovely about ending where I started,
41:39just shoving green moss onto a cake.
41:40This is the texture going on.
41:41Bakers, you have half an hour left.
41:42Half an hour to impress.
41:43I'm going to impress you.
41:44Now I'm moving onto my twioles.
41:45Very, very quickly.
41:46Path is almost there.
41:47Come on.
41:48Yes, bro.
41:49It's amazing.
41:50Amazing.
41:52I've got to break this.
41:53Oh, my God.
41:54That's not good.
42:07Guys, it is raining.
42:10The thunder is happening.
42:13It's kind of like, who's going to wait?
42:18Who's gonna win who is going?
42:23Once I finish this I'm gonna make some flowers. Oh
42:31My days
42:35I mean that says Jasmine to me. That's what I wanted. I want a little bit on a cake
42:39You've surpassed yourself. I think I'm gonna try and make a chocolate flower, but I don't know if it will set in time
42:44Oh, no beehive
42:48God, I don't have time for this bakers. You've got ten minutes left
42:52Right come on flowers
42:55These are all edible flowers or delicious just keep adding and adding and adding and then it comes to life
43:00That's so fragile can I do more twirls? Maybe they're lilies my mom's favorite flower is lilies
43:08Almost there come on. I have really got to move now breathe Jasmine
43:14Come on keep moving bakers. You've got one minute left
43:18Okay, what have I forgotten?
43:20Strawberries
43:21I'm just going to put a few chopped apricots on top just for color
43:27One beehive is there
43:33I'm feeling happy. This is how I hoped it would look Tom that looks epic
43:37Okay bakers your time is up. Please step away from your showstopper
43:48It's done. It's done
43:50Oh my god, I could cry
44:00They love each other
44:02I'm just loving you.
44:10The winner of this year's Bake Off will be announced
44:12at a very special garden party.
44:15And despite the inclement weather,
44:17the field is full of friends, family
44:19and their newfound baking besties.
44:22I'm just happy to see everyone.
44:24I'm happy to see all the bakers again.
44:26It's been really nice to be reunited.
44:28So, yeah, we can actually properly celebrate, which is great.
44:31It feels nice to come back again.
44:33It's weird because we're so used to seeing just a few people here.
44:35Now there's all this.
44:37It's so nice to come back and not having a dress of bacon.
44:43I'm really happy right now.
44:46So hard to say who I'd want to win
44:48because I love them so much, all three of them.
44:51Since day one, my favourite, and I think is the winner, is Tom.
44:58Aaron always have something surprise.
45:01So he may be surprised us.
45:04He may win.
45:05Tom and Aaron are just something else.
45:07But Jasmine has been consistently fabulous.
45:12I think it would be Jasmine.
45:14Jasmine, it's time for your show stuffer.
45:19I might need some help.
45:20We've got you.
45:21Yikes.
45:22I'm not strong enough for this.
45:23Me too.
45:24It's a lot of cake.
45:25It's a lot of cake.
45:26Okay.
45:27Well, I have to say I think it looks really beautiful.
45:41Your little meringue kisses are all lovely with their pastel colours.
45:45I do like the way that you've used the curve in there to give it that natural texture as well.
45:50Okay.
45:51Let's see what it looks like inside.
45:53The top and bottom layer are cardamom sponge.
45:56And then the middle one is raspberry and almond.
45:58It's a lemon mascarpone cream with some more fresh raspberries inside.
46:02Flavour of the cake is absolutely lovely.
46:14Definitely cardamom, but it's not overwhelming.
46:16The cardamom works really well with the almond and raspberry in the middle.
46:20And the lemon is subtle.
46:21Overall, you've got a very delicate cake.
46:23Mmm.
46:24I think it's absolutely beautiful.
46:26Great job, Jasmine.
46:27Well done.
46:30Big sigh of relief.
46:31It's such a big sigh of relief.
46:32It's such a big sigh of relief.
46:34I feel like I could cry.
46:35Well done.
46:36Yes, Jazzy.
46:41You deserved it.
46:44Aaron, would you like to bring up your showstopper, please?
46:47Team effort.
46:48Got it.
46:49Oh, my gosh, it's so heavy.
46:50It's so heavy.
46:51You all right?
46:52Yeah, I'm good.
46:58I like the size of it.
46:59I like the component parts.
47:00These little parts look lovely on the top.
47:02But it looks a little bit rushed.
47:04And that's down to the piping.
47:07This slightly unusual piping around it.
47:10That was my design choice.
47:11So it's quite interesting that you said that.
47:12Right.
47:13Do you know, I really like the design and I like the colours.
47:17I agree that they're bits that are not quite perfect.
47:21But it's really interesting.
47:22This Darjeeling I'm looking forward to.
47:24The flavours of the sponge is Darjeeling.
47:27And then the filling is a jammy apricot compact with Darjeeling tea
47:32and toasted milk buttercream.
47:39The Darjeeling does come through.
47:41But I'm struggling to find a proper hero flavour.
47:44The apricot is just not strong enough.
47:47I actually like the flavour very much.
47:49It's quite delicate.
47:51But the cake is a little dry.
47:53It's overbaked sponge.
47:59You got it.
48:01Yeah, I've got it.
48:04There you go.
48:06I love the way it looks.
48:11Tom, are you ready for your show stuffer?
48:13I'm ready.
48:14Shall I come now?
48:15Is it a three-man operation?
48:16I've got this.
48:17Alison's been in the gym.
48:20Oh, it's quite heavy.
48:22Whoa.
48:24What a cake.
48:26Okay.
48:29Wow.
48:34Well, I have to say, I think it looks absolutely stunning.
48:38I love the famous Bake Off cake.
48:41Is there a missing raspberry?
48:42Take it off.
48:44There we go. Perfect.
48:45That's how it should be.
48:46I really like it.
48:47I like the moss.
48:48I like the whole thing.
48:49The way it's been designed is impeccable.
48:52Looks absolutely wonderful.
48:54It's a question of how it tastes.
48:55Yes.
48:56So we've got three layers of raspberry chiffon sponge.
48:59They are soaked in basil and raspberry.
49:02Soaking syrup with a little bit of lemon juice as well.
49:04And then we have the passion fruit, mango and lemon ganache.
49:07And there's some fresh raspberries inside of that ganache as well.
49:21Tom, that tastes amazing.
49:24You get the raspberry, you get mango.
49:26It's just wonderful.
49:27Great job, Tom.
49:28Oh.
49:29The chiffon is particularly nice, but it has concertina down at the bottom.
49:34Okay.
49:35Because of the weight of all the sponges.
49:37Flavour-wise, it's fantastic.
49:38It's light on the palate.
49:39The American buttercream works really nicely as well.
49:41And then the tropical fruits and then the raspberry.
49:44So there's a lot going on in there, but you've managed to balance it all as well.
49:48Tom, I don't think you could have improved on this cake.
49:51Oh.
49:53You have the style and finally you have the substance as well.
49:57Great job.
49:58Thank you so much, guys.
50:00Oh, phew.
50:01Well done, mate.
50:02Shits, guys.
50:03You can't do any better than that, can you?
50:06Smash that so much.
50:12That was like the worst feedback because it's just enough to give me that little bit of hope.
50:20Prue saying she doesn't know how she would possibly improve that cake.
50:25It's like a tease.
50:26It's just enough to make me think, maybe?
50:31I know that I won't win.
50:33Today, evidently, was not my day, but it was theirs and they've both worked so hard.
50:39Whichever one has it, really, really deserve it.
50:42I have no idea what's going to happen now.
50:45I just had this feeling that they liked it, but they didn't love it.
50:49Tom's, they loved it.
50:51To be honest, I have no idea, so...
50:54I don't know what to think.
50:55Oh, my gosh, I'm going to go!
51:08Oh, my God!
51:10As the bakers are reunited with their loved ones...
51:12Oh, my God!
51:15Oh, my God!
51:18You just got straight for the cake!
51:21Paul and Prue have a massive decision to make.
51:24Three huge cakes.
51:26Three incredible bakers.
51:27I've never seen bigger cakes than that in my life.
51:30I thought Ian was going to jump out of one of them.
51:33I think overall the standard was pretty good.
51:35Yeah.
51:36But Aaron struggled a little.
51:38I felt for Aaron because as soon as he said his sponge was a bit dry, he knew.
51:42But we are nitpicking here.
51:44It's still an amazing cake.
51:46It's just unfortunate he's in a tent with the other two.
51:48Yes.
51:49Tom's garden.
51:51Oh, it's fantastic.
51:53Conceptually, it was so clever.
51:55He iced it, didn't he?
51:56You know, the path to bake off.
51:58The flavour from his cake was stunning.
52:00And, of course, the look of it.
52:01Style and substance came hand in hand.
52:03Would you say Tom and Jasmine's cake were on a par?
52:06I think they were.
52:07I mean, Jasmine's cake was cardamom.
52:09That's a punchy thing to do in a final.
52:11Yeah.
52:12She managed to get the level of cardamom smack on the nose.
52:15It's going to be really, really difficult.
52:17Both did pretty well faultless cakes.
52:19To pick the winner is, you know, there's a lot of onus on us now to pick the right person.
52:23Yeah.
52:24Priya and I will sit and have another cup of tea.
52:25Yeah.
52:26And we'll sit down and have a chap.
52:27And another slice of cake.
52:28And another slice of cake.
52:30Guys, it's been so real.
52:31The dream team.
52:33Come on, let's go.
52:34I'm going the fair.
52:38And have they decided?
52:39Yeah, they've decided.
52:41Oh, my God.
52:50Hello.
52:51Firstly, thank you all for coming.
52:54And we now ask our three finalists to step forward.
52:59Big round of applause for Tom, Jasmine and Aaron.
53:03Come on, Jasmine.
53:09What a final it has been.
53:11All three of you should be very proud of yourselves.
53:14However, there can only be one winner around here.
53:18The winner of the Great British Bake Off 2025 is...
53:35Jasmine!
53:36Oh, my God.
53:37It was always you.
53:38Oh, my God.
53:39It was always you.
53:40Oh, my God.
53:41That's a dark line.
53:42Hey, my darling.
53:43So happy.
53:44Exactly.
53:45Oh, my God.
53:46It was always you.
53:48Oh, my God.
53:49That's very beautiful.
53:53That's all, Swan.
53:54Hey.
53:56Hey, my darling.
53:57So happy.
53:58So happy.
53:59Oh, my God.
54:00Oh, my God.
54:01Oh, my God.
54:05Oh
54:10My goodness, I
54:13So I am just overjoyed
54:25When I was in the middle of exams and trying to bake while I was trying to learn a whistle and
54:30It's been so much but I I've done it and I just like so
54:35Unbelievably happy
54:40You are so amazing and to have done it was such an awesome group of people
54:46Every single thing
54:51When it comes to Jasmine you don't want anything but the best way because she does what she does so well and
54:57She did that she deserved it. I can't feel bad for not winning against that
55:02How our house of a pocket-sized baker?
55:0610 out of 10 12 out of 10 happy she has just been so flawless throughout there was no other way that could have gone today
55:11Oh
55:13The thing about Jasmine is she has been steady the whole way through almost unheard of to be so consistent and so good
55:22She's an extraordinary girl. It was not one week. We thought
55:25She could go this way not once that's unusual and to win five-star bakers and then win over all that's never happened before
55:31She's done an incredible job all the way through the bake-off this year and she is a worthy winner and she is the best one
55:37We've seen for quite a while actually
55:41I want to say to myself when I don't think I'm gonna be able to do something when I don't have faith in myself that I just should give it a try and
55:48try and try again and
55:50and
55:52Something great might happen. You never know
55:57When we walk down the street we don't kill see you
56:04me
56:06Don't have to run
56:08Yeah
56:20I've got a new plane today
56:27Hello
56:28All the way from essence
56:29Sometimes we're up
56:31Sometimes we're down
56:34But our feet are always on the ground
56:37We always laugh
56:40Don't have to cry
56:42And this is the reason why
56:45We got love
56:48Power
56:50It's the greatest power of them all
56:53We got love
56:55Power
56:57And together
56:58But our theme R, isn't it?
57:00Oh that's such a lovely ring
57:02We got love
57:03Power
57:04Power
57:05Power
57:06Power
57:07It's the greatest power in the world
57:09We got love
57:12Power
57:12Power
57:13Power
57:14It's the greatest power in the world
57:17We can't fall, love, power
57:21And together we can't fall
57:25Are you a star baker in the making?
57:34If you'd like to apply for the next series of Bake Off,
57:37visit channel4.com forward slash take part.
57:43And we've just enough room for an extra slice of Bake Off Friday from 8.
57:46Now with knitting like you've never seen it before,
57:49our new competition Game of War continues,
57:51finding Britain's best knitter Sunday from 8.
57:54Then Forbidden Love against the backdrop of the Troubles after that,
57:56Channel 4's brand new drama Trespasses starts from 9.
58:00The final stop of the journey next for Worlds Apart.
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