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S16 E10 – The Great British Bake Off 🍰🏆
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00:00In the beginning...
00:03There may be trouble...
00:05How far do you think we could go in this competition?
00:08Maybe tomorrow.
00:10There were 12.
00:11I keep telling myself nothing bad ever happens on big off.
00:15Oh, 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.
00:30The winner...
00:33Can I do more twills, maybe?
00:35...of the great British Bake Off...
00:38This is going to be so tight.
00:39...is...
00:40Wait, oh my God.
00:42Oh my God.
01:00The 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.
01:28...her command of classic flavours...
01:30Milk, chocolate and hazelnut.
01:32They're delicious.
01:33...flawless execution...
01:34It's very neat, precise.
01:36It's very Jasmine.
01:37...an incredible work ethic has seen her scoop two handshakes.
01:41Oh my goodness.
01:42And she's only the second in Bake Off history...
01:46Jasmine.
01:47Jasmine.
01:48...to score five star Baker wins.
01:51It feels like all my hard work, it's all paid off.
01:55I would really, really, really love to win.
01:58Like really love it.
02:02Tom's creativity and eye for design...
02:04It's unique, I've never seen anything quite like that before.
02:06...impressed from the very beginning...
02:08It's faultless.
02:09...earning him two Hollywood handshakes.
02:11Well done.
02:12Stop it.
02:13...and he was the first of our finalists...
02:15T to the O to the M, yes Tom.
02:17...to become Star Baker.
02:19But despite a strong start...
02:21...his path to the final has been bumpy.
02:23Flavours and textures for me, not there.
02:26...sometimes struggling to achieve both style and substance...
02:29It's more exciting to look at than it is to eat.
02:32...he scraped through last week's semi-final.
02:35There is zero chance I ever thought I was going to be standing here in the final.
02:38So, I'm not even nervous, I just feel so excited and lucky to be here.
02:43I feel like everyone's slightly playing it aside apart from you.
02:47I could die on that hill.
02:48A risk taker, Aaron's fondness for unusual flavours...
02:51Grapefruit and mint, yuzu with a bit of pear.
02:54...hasn'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...
03:01Yes, Aaron.
03:02...the results are astonishing.
03:04That's pretty faultless.
03:05Yeah!
03:07And while he took the star baker crown in chocolate week...
03:10Oh, my God!
03:12...there's another coveted Bake Off accolade that's eluded him.
03:15For a long time, I was just daydreaming about getting a handshake.
03:18But now, focus is on winning.
03:20Jasmine is the one to beast.
03:22But I also think everyone's got an equal chance today.
03:24So, it could be anyone's.
03:25I hope it's mine.
03:26Congratulations, bakers.
03:27You 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.
03:41But try and win.
03:43So, for your last ever signature bake, the 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.
04:01On your marks.
04:02Get set.
04:03Bake!
04:06Oh, my gosh.
04:07It's the final ever signature bake.
04:09Here we go.
04:10Buckle up.
04:11We're on our way.
04:12I love iced buns.
04:13This is so nostalgic.
04:15And simple.
04:16The baker's final signature challenge is an interesting one.
04:19It's an ice bun.
04:20Classic bakery favourite.
04:22The perfect iced finger is very even in shape.
04:25It's extremely light, soft dough with some very smooth, luxurious icing.
04:31Now, 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 because that's the secret with a good bun.
04:45Yes, we want all the beautiful toppings, fantastic fillings, but more importantly, the texture of the ice bun has to be spot on.
04:52Fail lap and that'll be it.
04:54Morning, Tom.
04:55Morning.
04:56How are we doing?
04:57Welcome to the final.
04:58Thank you so much.
04:59Congratulations.
05:00Tell us all about your ice buns.
05:01An ice finger bun.
05:02It's like a hot dog bun, isn't it?
05:03It is, yeah.
05:04With icing on it.
05:05So I thought I'd just make a hot dog.
05:06So it's a peaches and cream cheese buttercream frankfurter and then some candied nuts instead of the crunchy onions.
05:12Nice.
05:13Tom's hot dog finger buns will be topped with a lemon icing mustard and served alongside six pina colada inspired buns topped with a boozy rum icing.
05:22Have you practiced this and did it well in the time?
05:24Yeah, I've actually been super happy with how the dough's been coming out.
05:27Gorgeous crumb, really soft, you press it, bounces back.
05:30Well, good luck, Tom.
05:31Thanks, guys.
05:32Have a good time, Tom.
05:33Thank you, Prue.
05:34While 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.
05:47No tumbles, no acrobatics.
05:49To be honest, it's so much better than it was the other day.
05:52Sat there on the bed going, oh, my God.
05:55Throw the pain away.
05:56Speaking of tongues.
05:57Throw it.
05:58While Aaron is a little tentative on his toes, he's much more confident in his finger buns.
06:03Six of which he'll be flavouring with strawberry and rhubarb.
06:06While the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline.
06:11If you have three good bakes now, you've done it.
06:13I know.
06:14I'm just hoping to actually leave here with a handshake.
06:16I might be able to organise that for you.
06:18You reckon?
06:19Yeah, on the dark web.
06:20It's the look-alike.
06:22You meet in an alley at midnight and he just goes...
06:26In 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.
06:40It's definitely feeling on the dry side.
06:42First proof can do one this, 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'd want to do 45 minutes, but I really need to need time for the second proof.
06:57I'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 flavoured with strawberry and lemon and apricot and white chocolate.
07:10The final, regardless of your five times star baker, is actually a great leveller.
07:15It's like the final at Wembley. Whichever team turns up is going to win.
07:18I feel like I need to bring it this week.
07:20Yeah.
07:21With the first proof well underway.
07:24Bread is rising.
07:25The baker's focus has turned to fillings.
07:28This is going to be a peach buttercream.
07:29This 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.
07:36Prue and Paul will be expecting flavours worthy of a final.
07:39This is my apricot jam.
07:41I've looked over the last ten weeks and seen what flavours that the judges have enjoyed and bring them back to the tent.
07:48Have you got any surprises for us this week?
07:49You always go your own way, don't you?
07:51Pear and house nuts.
07:52Splash of 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.
08:02I'm a child.
08:04It's always been determined to do everything.
08:06It's not one night and pork in sight.
08:09You ate with your hands.
08:11Brassbears have taught him resilience.
08:13And I always taught him that you follow your dreams.
08:16And he has.
08:18He's gone for it.
08:19So that's where he gets his determination from.
08:21His mum.
08:26And Aaron has never given up on his dream of entering the tent.
08:29First applied, I think it was 2017.
08:32And I applied the year after.
08:33And as 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.
08:40Oh, I'm so proud, babe.
08:41Thank you.
08:42I've had so much encouragement from my friends and family who want me to succeed and do well
08:50and follow something which I'm really passionate about.
08:53Cheers!
08:54What would it mean to him to win?
08:57Everything.
08:58Because it's been six, seven years in the making, I think it would be everything.
09:04Yeah, hopefully Aaron will believe in Aaron like we do.
09:07Yes.
09:08If he were to win, finally be like, yes.
09:10Yes.
09:11I am good.
09:12You never know.
09:13We shall see.
09:14If you believe.
09:15I don't think believing is enough.
09:16I think it's going to taste good.
09:17It's going to look good.
09:18And a little bit of originality.
09:20Yeah.
09:21A little bit of you.
09:22A little bit of you.
09:23Well, not you.
09:24A little bit of me.
09:25It shows a little bit of me you've gone wrong somewhere.
09:27OK.
09:28With the first proof pushed as far as they dare.
09:30I don't know why I'm feeling nervous because I did well in bread week.
09:33But it's just stressing me out this week.
09:35The bakers face a race to shape their buns.
09:38It's definitely not going to be the nicest dough in the world.
09:41We just have to keep moving.
09:42So I'm just folding them in to get the ball.
09:45From here I'll roll it out into fingers.
09:48But with finger buns size matters.
09:50Too 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.
09:59Oh, look at your little ice buns.
10:01Looking beautiful.
10:02Thank you very much.
10:03But one baker.
10:04What are you looking at?
10:05I literally don't understand what has happened.
10:07Has other concerns.
10:08Look at that.
10:09Like that should just be really soft.
10:11Something else has happened there.
10:16I think I know what one of the problems is.
10:24I put citric acid instead of salt into the dough.
10:28Oh, Alison.
10:29They 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.
10:34Then 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.
10:47Stop it.
10:48You are something to be proud of.
10:49Growing up, my relationship with food has been interesting because I knew I was gay from a really young age.
10:55Which meant I had quite a lot of time to learn how to hide it.
10:59Baking was the one thing that I would allow myself to indulge in that felt I was able to be myself.
11:04But what started as a form of escapism soon became an obsession.
11:08Once he's got a passion for something, he gives it his full intensity and that's him.
11:13And I think he's found a way to deal with issues in life.
11:18Despite having quite extreme anxiety, he has stuck at it.
11:22And it's really showed me that our Tom, he could do anything he turns his hand to now.
11:27And that, as a mum, just makes me prouder than anything I could possibly imagine.
11:32Love you to death.
11:33Cheers.
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.
11:50Yeah, 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.
12:11Leave them in for as long as I feasibly can.
12:14They have to be in the oven in the next 30, 40 minutes.
12:18The bakers toil on.
12:19Right, next up.
12:20With their fillings and frostings.
12:22Now I'm moving on to my creme putt.
12:24What's happening?
12:25That looks like dog sick.
12:26No, you have a way with words.
12:27Have you ever been told that?
12:30If they said to you, you can't win, but you've got to choose who wins.
12:33Yeah.
12:34Who would you choose?
12:35Who would you like best?
12:36Well, it's like having kids here.
12:38I feel like you can't have a favourite.
12:39You 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.
12:47Why, you're third?
12:48I'm third favourite.
12:49You're the favourite.
12:50No, no, no, no, no.
12:51Because I'm like middle child.
12:52I just get forgotten about it.
12:53Now she's the star.
12:54I'm the first child.
12:55Oh, that checks out.
12:56That checks out.
12:57As a second child, you know, she was often ignored.
13:02So 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...
13:22Good enough, but my resilience to kind of get up and just keep going has grown so much because
13:29I don't want to ever not do something because of my alopecia, because then it's almost won.
13:34Thank you.
13:35And Jasmine's needed every bit of determination and grit as she's juggled being in the tent
13:40while sitting her medical exams.
13:42I have just been amazed at how hard she's worked because it has really been quite a sacrifice,
13:47just absolutely focused on her baking and her medical exams.
13:51To Jasmine!
13:52To Jasmine!
13:53Woo!
13:54I am unbelievably proud of her, of how far she's come and whatever happens in the final,
14:00she's triumphed.
14:01Yeah.
14:02Yeah.
14:03These are proved.
14:04Need 50 minutes to bake, cool and decorate.
14:08I feel like I'm on time.
14:10They proved?
14:11We'll have fun so we can put stuff inside.
14:13And versus where I was five minutes ago, that feels like a real win.
14:16There's just one hour left.
14:18Okay, I'm going in.
14:19These are going to literally bake for like 10 to 12 minutes.
14:22Great.
14:23They're going in.
14:24Now I need icing.
14:26This is rum for the pina coladas.
14:28This is the mustard.
14:29I am going to make it a little bit thicker.
14:31It just needs to hold the shape of like a mustard.
14:34I'm making water icing.
14:35But I'm not doing water, I'm doing lemon.
14:37It's just quite sweet.
14:38The lemon takes the edge off it.
14:40Oh, I wish they were taller.
14:42Tommy, yours really flat?
14:44Yeah, but that's because I've messed up my dough.
14:46Mine feels so flat.
14:48Oh my gosh, they look amazing, Aaron.
14:50I just think the way it's expanded here, perhaps it needed proving longer.
14:54I could just be being hypercritical.
14:56Oh, that's so sad.
14:57They're nowhere near as domed as they should be.
14:59But at least we've got something to put things in.
15:01They're looking a bit flat.
15:03But then making bread for Paul is just always scary.
15:05Bakers, you've got 15 minutes left.
15:08Keep going.
15:09Okay, icing.
15:10This is not my most glamorous work.
15:12I tried every implement at home and it was the one that worked best.
15:15This is the peaches and cream buttercream frankfurter.
15:19Ah, should have worked out a better way of doing this.
15:23Mustard icing, let's go.
15:25And I know it's not a typical iced bun.
15:28I just couldn't find a way to make them look neat.
15:30This icing is just impossible to make it ever look good.
15:33Trying to keep a steady hand in these last few minutes is near impossible.
15:37I think he will say they're slightly under-proved.
15:40But he's on top.
15:42Tiny bits of hint.
15:43Transform the bake.
15:44Bakers, your time is up.
15:47Please step away from your iced buns.
15:52Can't complain that much.
15:54It's edible.
15:56It's judgment time for the finalists and their iced finger buns.
16:03Hi, Tom.
16:04Hello, how are you doing?
16:05Hi, Tom.
16:06The bread looks awful.
16:11Yeah, I'm really not happy with the bread.
16:13But I love the decoration.
16:15OK.
16:16We have the pina colada finger buns, which are a pineapple gel with a coconut creme pat and then some rum icing on the top.
16:23I really like the flavour.
16:24I think the rum is a little too dominant.
16:27Yeah.
16:28Bread is definitely tough.
16:29Your bread is awful.
16:30I think instead of salt, I put citric acid in.
16:32Do you know if that would have any impact?
16:34Yeah, it would certainly slow it up.
16:35Yeah, yeah.
16:36The activation of the yeast.
16:37OK.
16:38And then we have top 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.
16:52Stunning, but I'm really struggling with that bread.
16:59Chunky little monkeys, aren't they?
17:00They really are.
17:02OK.
17:03The 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.
17:13It's softish.
17:14And it's too tight and needs it to open up a little bit more.
17:17I've got a nut.
17:18It's hazelnut in there.
17:19It is.
17:20It's nice, that.
17:21That's what makes the cream taste so good.
17:22Yeah, nice flavour.
17:23OK.
17:24The pink ones are rhubarb and strawberry with a vanilla creme mousseline.
17:29Rhubarb's work beautifully well, aren't they?
17:32And the creme patte works beautifully well.
17:34The issue is the bread is just too hard.
17:36OK.
17:37Nice flavours.
17:38Appreciate it.
17:39Thank you, Ryan. Thank you.
17:40Yeah, very good.
17:44The shape will look good, but it looked quite flat.
17:47You've lost a bit of height on that.
17:48You may have knocked some air out of it.
17:50But I like the toppings.
17:51Right, let's have a look.
17:52They have strawberry jam and then a lemon cream.
17:59I love the soft dough.
18:00Yeah, I've got a mouthful of mint.
18:02That works really nicely.
18:03It's got strawberry.
18:04Very strawberry.
18:05It's lovely.
18:06Yeah, it is.
18:07It's really nice.
18:08Shall we taste the apricot one?
18:09Oh, yeah.
18:10Yeah.
18:11The orange ones have an apricot jam and a white chocolate creme diplomat.
18:14That is absolutely delicious.
18:16It'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.
18:25Father, thank you.
18:26Thank you.
18:27I am proud that I managed to produce that in the time, get it to where I wanted it to
18:33be.
18:34It wasn't perfect, but I'm just perfectionist and I need to get it with myself.
18:37Of 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.
18:44You know, I definitely feel like I've let myself down.
18:47I know that when I've made those at home, they're great, but that doesn't matter when
18:51you get into the tent.
18:52Like, the only thing that matters is being able to replicate it in there.
18:55With their signature finished, the bakers now face one last gingham shrouded mystery challenge.
19:02Hello, bakers. Welcome back to the tent. It's time for your technical challenge.
19:09And this one has been set for you by the high priest of patisserie, Prue Leaf.
19:13Prue, have you got any words of advice for our finalists?
19:16You guys have got the skill. Have you got the delicacy?
19:21As ever, this challenge will be judged blind, so we're going to have to ask these two to do one.
19:25So, for your technical challenge, Prue would love you to make a tower of exquisitely decorated white chocolate and lemon madeleines.
19:36Your madeleines should be made with a bourre noisette and filled with lemon curd, but they also have to have that characteristic hump.
19:44You've got two hours and 15 minutes on your marks.
19:47Get set.
19:49Beak!
19:53Final technical, baby.
19:54Oh, God, no.
19:56Have you read the method?
19:57There's no instructions.
19:59The actual method just says to make a madeleine tower.
20:02Oh, my goodness.
20:03I have to make a tower of madeleines.
20:05We'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, and that they've got to stuff them with lemon curd.
20:26Yeah.
20:27And the icing is melted chocolate.
20:28It's got a lovely golden colour, hasn't it?
20:30Yes, and it's got a proper hump on it.
20:32Yeah, it has.
20:33The most important thing is to get the batter chilled.
20:36What makes things rise well is a shock of the heat.
20:39So if you cool your batter and it's going into a hot oven, it accentuates that shock.
20:45Ah.
20:46That is good.
20:47The chocolate is enough to ice every mouthful, but it's not too thick.
20:52You've got that lightness in the sponge, then you get that zing from the curd itself.
20:55It's going to be interesting to see how our bakers deal with this.
20:58Get this right, this could win them the baker.
21:01I'm going to start with the...
21:04I should be able to say this.
21:06This is why I'm not people that speak in French.
21:07It's basically just brown butter.
21:08I want to make sure I don't burn this butter.
21:10I just want it browned nicely.
21:12I basically cook it until it smells nutty.
21:16Looks good, smells good.
21:17Right, let 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.
21:35Today is the day.
21:37Brown butter now is in the fridge to chill.
21:39Right, I'm going to get my batter together as quick as possible
21:42because you need enough time to rest in the fridge.
21:44A madeleine's light fluffy texture
21:46comes from whisking air into eggs and sugar
21:49before carefully folding in flour.
21:51I'm using a metal spoon
21:52because apparently that deflates it less.
21:54Delicious brown butter.
21:56Knock out that air and the baker's madeleines
21:58could end up flat as a pancake.
22:00Everything is now in there.
22:01I'm going to beat the batter for a while.
22:03So I feel like there's a lot of sneaky little booby traps
22:07in this technical.
22:08I just don't want to be lost.
22:10I get it into piping bags and into the freezer.
22:12But I want it to be cool
22:14because 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.
22:28Juice of two large lemons, two large eggs beaten
22:31and 75 grams of pasta sugar.
22:33Stopping this from the scrambled eggs.
22:34I'll add the butter at the end.
22:36Oh, that's OK.
22:37It's curdy.
22:38So I just want to get a call.
22:39OK, let's have a look.
22:41I just have no idea what makes the hump.
22:44I'm hoping the mould just magically creates it.
22:46I think I should start baking a cake batter.
22:48I really want to leave them to rest for longer,
22:50but it isn't there all the time.
22:53What's this?
22:54This goes with my outfit.
22:56It's lovely.
22:58That's how I call Paul.
23:01He comes running out naked.
23:05Bit thick.
23:07Aaron doesn't have his madeleines in you.
23:09I don't know, it's freaking me out.
23:10I'm like, why am I further ahead than Aaron?
23:14Bakers, you are halfway through.
23:16You're doing so well.
23:17Keep going.
23:18OK, let's take these out.
23:21Oh, there's no hump.
23:22That's some flat madeleines.
23:24I don't want my hump.
23:25I'm going to try again.
23:29Maybe I was meant to chill them before.
23:31Oh!
23:32That's why.
23:33Yeah, they look a bit messy,
23:34but they're going in the oven now.
23:36I'm going to bake them for 12 minutes.
23:38I think my batter was right.
23:39I think I just need to chill it before it goes in the oven.
23:41Come on, you can do this.
23:42Yeah, OK, come on.
23:43You know what?
23:44These don't take that long to bake.
23:45So you only take like 10, 15 minutes.
23:46You can redo them.
23:47And you've always got them anyway,
23:48so you've got nothing to lose.
23:49That's what I'm thinking.
23:50I've got nothing to lose.
23:51Just go for it.
23:52I'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 A cup bump.
24:03Let's have a look at what's going on.
24:04There's nothing in the oven.
24:05No, no, no, they're in the fridge.
24:08I'm not saying we're competitive,
24:09but I'm just waiting to see if you get to hump.
24:11No hump.
24:13OK, come on, Jasmine.
24:14The adrenaline that is going through my veins right now
24:16is excessive for baking.
24:18Time to take them out.
24:21That's so annoying.
24:22A dome, but not a hump.
24:24I'm going in.
24:26Go on, little bad boys.
24:27Go on, hump.
24:28Right.
24:29My next stage is to pipe them with lemon curd.
24:32We're just kind of going in and then coming out.
24:35Hello there.
24:36We are the hump police,
24:37and we've come to check out your humps.
24:39There it is.
24:40There's the hump.
24:41I mean, in an ideal world,
24:42I'd have a big, massive hump.
24:43In an ideal world,
24:44we'd all have a big, massive hump.
24:45Not a single hump.
24:49That is really sad.
24:50I feel demoralised.
24:51Bakers, you've got half an hour left.
24:54We love you.
24:55And your madeleines.
24:56Decorate your madeleines to form an ombre design.
24:59How do we do an ombre design?
25:00From the French word for shaded, ombre is a gradual blend of colour.
25:04So I just want to get a good rose colour on this,
25:06and just adjust the colour as I put the chocolate into the mould.
25:09With 31 madeleines,
25:10the bakers must calculate how many of each shade they'll need.
25:14Seven, six, five, four, three.
25:16That's not enough.
25:17Get the maths wrong.
25:18Maybe get eight around the bottom.
25:20And they can kiss their ombre goodbye.
25:22Might just do two colours, dark pink to light pink.
25:24Oh my gosh.
25:25I've got to fill them.
25:26How long do I have left?
25:28You have 15 minutes left.
25:30Oh my days.
25:31Gonna put both the shades of chocolate into the mould and squish the madeleine in.
25:35I don't think you need too much.
25:37Right, switch to a different colour.
25:39Wait, oh my god.
25:40Oh my god.
25:41I just realised dark pink at the base to pale pink at the top.
25:44They mean of the tower.
25:46They don't mean of the madeleine.
25:48Oh no.
25:49I'm gonna keep going.
25:50This is a mess.
25:51That's done.
25:52Put the freezer to set hard.
25:55So I've done seven dark pink.
25:57I 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 gonna start now.
26:06Oh my god.
26:07Right, let's go.
26:08Fast-paced baby.
26:09Stop falling off.
26:11Oh, come on.
26:13That looks terrible.
26:15I have no idea if this is what it's meant to look like.
26:18And I wanted them to be quite neat, but it's not gonna happen.
26:21Bakers, you've got one minute left.
26:23Oh my god.
26:24I thought this part would be quite easy.
26:26I've lost track of which colours which.
26:28Do all 30 of them have to be on here?
26:30Come on, Jasmine.
26:31This is the most stress I've had in the technical.
26:34I've finished.
26:35I mean, it's a tower of Madeleines.
26:37Oh, it's alright.
26:38Hope the best.
26:39Finish the tower with a ribbon.
26:41Bakers, your time is up.
26:43Oh, the ribbon.
26:44Please bring your Madeleine towers and place them behind your photos.
26:49Forgot the ribbon.
26:50I thought the ombre was meant to be on the Madeleines.
26:53Yours are beautiful.
26:54It's like little presents.
26:55Well done, team.
26:56Five.
26:57Last technical.
26:58Paul and Prue are expecting three towers fit for a final.
27:02Maybe 31 lemon curd filled Madeleines.
27:05Iced in a pink to white chocolate ombre design.
27:10Okay, let's start with this one.
27:12Overall, it's not bad.
27:13It's quite neat.
27:14I think the ribbon would have been prettier on the top, really.
27:16Yeah, it's a bit of a sort of, yeah, that'll do.
27:18I think all the Madeleines are there.
27:19And they look pretty good.
27:20But the whole point is ombre.
27:22Interesting interpretation.
27:23Yeah, some of the chocolate's broken through.
27:25The holes.
27:26Yeah, a few holes in there.
27:27It's very thin.
27:28Yeah, not enough chocolate.
27:29The bake on the Madeleine doesn't look too bad.
27:31Does it have a hump?
27:32A slight hump.
27:33I think it may have been over whipped.
27:35Yeah, they're all quite flat.
27:36There'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 ombre, the style right.
27:50It's just not all necessarily in the right place.
27:52The ribbons...
27:53The ribbons seem to have defeated them all, actually.
27:56Yeah, the easiest bit.
27:57There's not much of a hump in there, either.
27:59But the bake looks good.
28:00They've got the right degree of browning.
28:02There's a lot of curd in this.
28:04Gosh, yes.
28:07It tastes nothing but lemon curd.
28:09Moving on.
28:10This is a bit of a mess.
28:12Yeah, the chocolate's pretty terrible.
28:13And they haven't got a required number.
28:17They all taste absolutely delicious.
28:19But there's no hump.
28:20There's no hump.
28:21In fact, there's a depression.
28:22Is it on debate?
28:23Yeah, it is.
28:24OK.
28:25Paul and Prue will now rank the Madeleine Towers from worst to first.
28:30In third place, we have this one.
28:32Who is that?
28:33Jasmine.
28:34You didn't have enough chocolate.
28:36You didn't have a hump.
28:37It's a bit of a mess.
28:39But, of course, they taste absolutely delicious.
28:41In second spot, we have this one.
28:44Who is this?
28:46Aaron.
28:47The actual shading was pretty good.
28:49It's a shame they went the other way around.
28:51The sponge was all right.
28:52She had a decent amount of lemon curd,
28:53and they're probably a little bit too much lemon curd.
28:55OK.
28:56Which means, Tom, congratulations.
28:59Your interpretation was really interesting.
29:01They are all absolutely delicious, and Tom's yours was particularly delicious.
29:05Thank you so much.
29:06Nice.
29:07Nice.
29:08Can't believe it.
29:09To 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?
29:19I can't believe I've never once got a first in technical,
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 bum.
29:45There's just one more challenge left in this year's Bake Off.
29:48See you guys on the other side.
29:49Gio-oh-oh-oh-oh-oh-oh.
29:51Gio-oh-oh-oh-oh-oh.
29:52OK, get it.
29:53Jazz.
29:54Would 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 her, yeah.
30:09Aaron, he wants this today, doesn't he?
30:11He's always been good on flavour.
30:12He's adventurous.
30:13Potentially, he could upset the apple cart
30:15because Tom made an elementary mistake.
30:18You need salt in a bread.
30:19I mean, it's textbook error, isn't it?
30:21Bad mistake.
30:22But then he won the technical.
30:23What's crazy?
30:24Is this going to be all down to this last bake?
30:26If you look at the three of them and the style of their baking,
30:29Tom to have the finish, when it comes to structure,
30:31then you put it on jasmine and Aaron to have the flavour, so...
30:34If we could create one person out of the three of them,
30:37it would be the perfect bake.
30:38Yeah, quite.
30:39You do have the perfect bake.
30:40It'd be Paul Hollywood.
30:41Nice to meet you.
30:48Welcome back to The Tent Bakers.
30:50This 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.
31:11Maybe four.
31:13The judges are looking for great flavour
31:15and exquisite decoration.
31:17This is your last chance to impress the judges.
31:19You can do this. Good luck.
31:21You've got four hours and 30 minutes.
31:24For the last time, on your marks...
31:26Get set!
31:27Bake!
31:28Let's do it!
31:30Ooh, let's go.
31:31It's the final babes!
31:32It's the final babes!
31:34Double mixer.
31:35It's 100% necessary with the sheer volume of cake.
31:381.2 metres.
31:40I have never baked anything anywhere, remotely, on this scale.
31:43Right now, I feel really calm. Like, I'm in the zone.
31:46I know how to do this.
31:47The baker's final show-stopper challenge I'm really looking forward to.
31:52A tabletop 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,
32:04because they've got to get all those cakes baked and cooled.
32:08It's all about multitasking today.
32:10We want great texture on the sponge, fantastic fillings,
32:13and it's going to look good.
32:14And I want to see a proper tabletop masterpiece.
32:17This is probably the most important challenge of the entire ten weeks.
32:22For the final to rest on one cake, it's terrifying, really.
32:26Good morning, Jasmine, on your final challenge.
32:32Describe to us your show-stopper.
32:34It's a summer celebration cake, but I'm going to have three layers.
32:37The bottom and top layer will be a cardamom sponge,
32:39and then the middle one will be almond and raspberry.
32:41In between those two layers, there'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 her favourite Bake Off flavours.
32:59She'll recreate her cardamom sponge from week one,
33:02with an almond and raspberry sponge filled with lemon mascarpone cream
33:05and covered in Swiss meringue buttercream.
33:07I've looked back over the last ten weeks,
33:09looked at different things I've learnt and really enjoyed doing.
33:12The ones that got the best marks and the ones that got the most comments.
33:15That's what I'm doing.
33:16As long as it's not a madeleine, I think you'll be all right.
33:18I'm not making a madeleine any time soon.
33:21While Jasmine's cake is packed with bold flavours...
33:24I love using cardamom. I'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 my Darjeeling tea, which I'm going to grind.
33:34The champagne of tea, as they call it. It is delicate.
33:37A lot of the things I've made have featured tea.
33:39And what better way to use tea than the champagne of tea
33:42for the final of the Great British Bake Off.
33:44Aaron will add delicate Darjeeling
33:46to both his sponge and apricot compote filling
33:49and to cover his cakey and American buttercream
33:51to create a green pastel ombre effect.
33:53With green leaf twills, chocolate and sugar paste flowers
33:56and 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 to 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?
34:14Maybe he sees himself as a hero.
34:16He is a hero.
34:17Have you seen the meerkat adverts?
34:19Oh, I have.
34:20I don't think I've ever seen him as happy as when he goes,
34:23simple.
34:24Put him in the room with meerkats and a cape on.
34:26He's dreaming.
34:27Maybe I should have made a meerkat cake.
34:28Oh my God, he would have loved that.
34:30Okay, so, fold, fold.
34:35It might be too late for a meerkat redesign,
34:38but the bakers must wow the judges with perfect sponge.
34:41This is the cardamom sponge.
34:43They are going to bake for 20 minutes at 180 degrees.
34:46Jazz, your cardamom smells gorgeous.
34:48And to successfully make and bake enough for a 1.2 metre cake...
34:52That's about 42 litres of sponge.
34:55Will require perfect planning and the ability to manage two ovens simultaneously.
35:00All together I need 12 tins, so I'm going to bake it in two batches of six.
35:05Got two more cardamom to do, but there's just so much to keep a track of.
35:08That's the challenge today.
35:10Can we get it cooked?
35:11Can we get it cooled?
35:12This requires pace.
35:13Oh my God.
35:14It also requires precision because I don't have time to be redoing anything.
35:18Oh God.
35:23I've broken the bowl.
35:26I need to do another batch.
35:29I've lost about 30 minutes.
35:31It's not great.
35:32Right now I'm on to making cake two.
35:34It's my almond and raspberry cake.
35:36While Jasmine makes a star on another of her Bake Off success stories.
35:40I love doing chocolate week and making my financiers.
35:43I'm making my almond and raspberry cake in tribute to that.
35:46Tom's going in search of redemption.
35:48In week six I did a raspberry white chocolate and basil tart.
35:51It was one other element away from being really delicious.
35:54Today we are revisiting those flavours and doing them justice.
35:57Tom will soak layers of delicate chiffon sponge with raspberry and basil syrup.
36:01Sandwich in a tropical mango and passion fruit ganache packed with fresh raspberries.
36:05And he'll bring his cake to life with bright green moss to create his path to the tent.
36:10Lined with a chocolate beehive, edible flowers and a raspberry and basil jelly recreation of the iconic Bake Off chocolate cake.
36:17Now the big statement that we've had with you over the last few weeks is style and substance.
36:22You need to nail both.
36:24Absolutely.
36:25You certainly have the skills.
36:26It's just as if you've managed not to screw it up.
36:29Good luck mate.
36:30Thanks guys.
36:31See you later.
36:32You can do it.
36:33Come on.
36:34It's like having a facial.
36:36That is all the cardamom cakes out.
36:38These are going in.
36:39As Jasmine's final batch of sponge enters the oven.
36:42And the last of Tom's exit.
36:44Sponges look lovely, risen nicely.
36:46I have to just keep up the pace now and not slow.
36:49Aaron's remade his batter but he's on the back foot.
36:52How are you darling?
36:54Broke a bowl.
36:55What?
36:56A glass one?
36:57Full of cake mix.
36:58Oh gosh.
36:59This is the biggest cake you've ever made, right?
37:01Yes.
37:02And I'm behind.
37:03Throw it off.
37:04That's what I do.
37:05I throw that off and then we continue.
37:08Just keep going.
37:10Make curd.
37:11This is the biggest curd I've ever made by quite a long way.
37:15White chocolate, tropical ganache, mango, passion fruit and lemon.
37:18I can't believe I'm still making sponges.
37:20Oh my god.
37:21I am your cake.
37:23I'm one big lemon.
37:25The next sponges are in.
37:27I'm just going to prepare my apricots.
37:29I've created a brew, Darjeeling tea.
37:31So that you rehydrate with some of that flavour and aroma.
37:34All the cakes are baked.
37:36Raspberry ones are looking good.
37:37I'm happy with them.
37:38Okay.
37:39This is my buttercream.
37:40I'm doing American buttercream.
37:42American buttercream!
37:44It's just butter and sugar.
37:48Very simple buttercream.
37:49But there's nothing simple about jasmines.
37:52I'm doing Swiss meringue buttercream.
37:54Gives a really nice smooth finish.
37:56But the thing is, these buttercreams take ages to make.
37:59These are the last two batches.
38:01While Aaron waits for his final cakes to bake,
38:04Tom and Jasmine push on with decorations.
38:07I'm going to make some caramel shards.
38:09Some meringue kisses.
38:10Oh god, those look delicious.
38:12Have you made your jelly?
38:13Yeah, I have.
38:14And I started my green sponges.
38:16My green moss.
38:17You could win this.
38:19By simply walking over there.
38:21And just assembling up and off.
38:23Over there.
38:24Honestly, over there.
38:25Kick his toe.
38:26Kick his toe.
38:27Is that your gear over there?
38:29That's my gear.
38:30So I'm about to start assembling my cakes.
38:32And I'm just getting these ready for my moss sponges.
38:35And breathe, and breathe.
38:38Big time, and breathe.
38:42Bikers, we are halfway through.
38:44We're halfway through, darlings.
38:46If you do well, you'll get a hand shake.
38:48If you don't do well, it won't be worth the calories.
38:55Come on, team.
38:56This is my American buttercream.
38:58It's whipped up really nicely.
38:59Let's actually just start assembling these.
39:01As Tom starts building.
39:03That sponge is moist.
39:06Aaron'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.
39:15Is missing the butter.
39:18It's going to be so tight.
39:20This is the cake soap.
39:21Raspberry and basil syrup.
39:23The speed of you, Tom.
39:24Just need to keep moving now.
39:25I'm not stopping you, guys.
39:27Great.
39:28I'm moving all around you.
39:29You're flowing.
39:30All of this sponge is done.
39:32The only thing I have to bake other than this is twills.
39:34I do, however, want these cakes cool ASAP.
39:38I need to get these cakes assembled.
39:41Kick when done.
39:43Three more to go.
39:44If I can stack them in ten minutes, ice them in ten minutes.
39:47This feels completely impossible.
39:49Hello, Jasmine.
39:51Would you like another handshake?
39:52He's got no hand.
39:53Shake me.
39:54He's lost his hand from all your handshakes.
39:56Now I'm going to start filling my cakes.
39:58This is my apricot.
40:00I'm just a little concerned about how sweet the ganache is.
40:02Actually, you know what?
40:03Lemon juice.
40:04This is lemon curd cream.
40:06All the elements are good.
40:08I want lots of raspberries.
40:09Hello.
40:10Hello.
40:11Such luscious hair.
40:12Beautiful hair.
40:13Hello, Tom.
40:14How's it going, my darling?
40:15Yeah, yeah, good.
40:16This is like a really key stage now where...
40:18I love that you guys are here.
40:20I don't know if I've ever worked this fast in my whole life.
40:25Oh, I need the gel.
40:27It's actually nuts.
40:29The added pressure of all of the people,
40:31not just Paul and Prue, are going to try this cake.
40:36And it's only just occurred to me.
40:41Bakers, you've got one hour left.
40:44An hour?
40:45Into the freezer.
40:47Final cake.
40:48Okay, let's go.
40:49I'm not there yet, but I'm getting there.
40:51You got it, Tom.
40:52Come on, baby.
40:53Oh, that is coming on gorgeous.
40:55Go on, Aaron.
40:56This is my last cake, but I need to do decorations.
41:02Do 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.
41:12Now we turn four little cakes into one long cake.
41:14That's straight, that's straight.
41:16I just want to be able to ice it.
41:17Yeah, I'm going for the ombre effect.
41:19Sage to beige.
41:21This is when the Swiss meringue buttercream comes into play
41:23because it's so easy to get on.
41:25My dad's a plasterer, 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?
41:35Can I have a blue torch, please?
41:38Let's go, baby.
41:40There's something lovely about ending where I started,
41:43just shoving green moss into a cake.
41:46This is the texture going on.
41:47Bakers, you have half an hour left.
41:50Half an hour to impress.
41:52I'm going to impress you.
41:55Now I'm moving onto my twiols.
41:57Very, very quickly.
41:58The path is almost there.
42:00Come on.
42:05Yes, bro.
42:06That's amazing.
42:07Thank you.
42:08I've got to break this.
42:11Oh, my God.
42:13That's not good.
42:14Guys, it is raining.
42:15The thunder is happening.
42:16It's kind of like, who's going to win?
42:18Who is going to win?
42:19Once I finish this, I'm going to make some flowers.
42:30Oh, my days.
42:32Look at these decorations, man.
42:34I mean, that says Jasmine to me.
42:36That's what I wanted.
42:37I want a little bit of me on a cake.
42:38You've surpassed yourself, I think.
42:40I'm going to try and make a chocolate flower,
42:42but I don't know if it will set in time.
42:44Oh, no.
42:45Beehive.
42:46Oh, God, I don't have time for this.
42:48Bakers, you've got ten minutes left.
42:51Right.
42:52Come on.
42:53Flowers.
42:54These are all edible flowers.
42:55All delicious.
42:56Just keep adding and adding and adding,
42:58and then it comes to life.
42:59They're so fragile.
43:00Can I do more twioles, maybe?
43:02They're lilies.
43:03My mom's favorite flower is lilies.
43:07Almost there.
43:08Come on.
43:09I have really got to move now.
43:11Breathe, Jasmine.
43:13Come on.
43:14Keep moving.
43:15Bakers, you've got one minute left.
43:17Okay, what have I forgotten?
43:19Strawberries.
43:20I'm just going to put a few chopped apricots on top,
43:23just for color.
43:26One beehive is there.
43:32I'm feeling happy.
43:33This is how I hoped it would look.
43:35Tom, that looks epic.
43:36It's epic.
43:40Okay, bakers, your time is up.
43:43Please step away from your showstopper.
43:48It's done.
43:49It's done.
43:50Oh, my God, I could cry.
43:51Oh, my God.
43:52I could cry.
44:01They love each other.
44:02Oh, I'm loving you.
44:03No.
44:04The winner of this year's Bake Off will be announced at a very special garden party.
44:15And despite the inclement weather, the field is full of friends, family and 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.
44:32It's weird because we're so used to seeing just a few people here.
44:35Now there's all this.
44:36It'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 because 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 as he may win.
45:05Tom and Aaron are just something else.
45:07But Jasmine has been consistently fabulous.
45:12I think it would be Jasmine.
45:21Jasmine, it's time for your showstopper.
45:23I might need some help.
45:24We've got you.
45:25Yikes.
45:26I'm not strong enough for this.
45:28Me too.
45:29It's a lot of cake.
45:30It's a lot of cake.
45:31It's a lot of cake.
45:32OK.
45:39Well, I have to say, I think it looks really beautiful.
45:42Your little meringue kisses are all lovely with their pastel colours.
45:46I do like the way you've used the curve in there to give it that natural texture as well.
45:50OK, let's see what it looks like inside.
45:54The top and bottom layer are cardamom sponge, and then the middle one is raspberry and almond.
45:58It's a lemon mascarpone cream with some more fresh raspberries inside.
46:11The flavour 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, and 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.
46:29Thank you.
46:30Big sigh of relief.
46:31Such a big sigh of relief.
46:34I feel like I could cry.
46:35Well done.
46:37Yes, 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.
46:53I like the size of it.
46:58I like the component parts.
47:00These little parts look lovely on the top, but it looks a little bit rushed.
47:06And that's down to the piping.
47:08This slightly unusual piping around it.
47:10That was my design choice, so it's quite interesting that you said that.
47:13You know, I really like the design, and I like the colours.
47:18I agree that they're bits that are not quite perfect, but it's really interesting.
47:23This Darjeeling I'm looking forward to.
47:25The flavours of the sponge is Darjeeling, and then the filling is a jammy apricot compote
47:31with Darjeeling tea and a toasted milk buttercream.
47:35The Darjeeling does come through, but I'm struggling to find a proper hero flavour.
47:44The apricot is just not strong enough.
47:46I actually like the flavour very much.
47:49It's quite delicate, but the cake is a little dry.
47:53It's overbaked sponge.
47:57Thank you.
48:00You got it.
48:01Yeah, I've got it.
48:02There you go.
48:04Thank you.
48:05I love that.
48:06I love it.
48:07I love it.
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.
48:19Oh, it's quite heavy.
48:22Whoa.
48:24What a cake.
48:26OK.
48:30Wow.
48:33Well, I have to say, I think it looks absolutely stunning.
48:37Oh.
48:38I love the famous bake-off cake.
48:40Is there a missing raspberry?
48:42Take it off.
48:43There we go.
48:44Perfect.
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.
48:51Looks absolutely wonderful.
48:53It'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 soaking 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.
49:20Tom, that tastes amazing.
49:23You get the raspberry, you get mango.
49:26It's just wonderful.
49:28Great job, Tom.
49:30Oh.
49:31The chiffon is particularly nice, but it has Constantina down at the bottom.
49:34OK.
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.
49:42And then the raspberry.
49:43So there's a lot going on in there, but you've managed to balance it all as well.
49:47Tom, I don't think you could have improved on this cake.
49:52You have the style.
49:54And finally you have the substance as well.
49:56Great job.
49:57Thank you so much, guys.
49:58Thank you.
49:59Oh, for you.
50:01Well done, mate.
50:02You can't do any better than that, can you?
50:05Smash that so much.
50:07That was, like, the worst feedback, because it's just enough to give me that little bit of hope.
50:20Prue's 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.
50:36And they've both worked so hard.
50:38Whichever one has it, really, really deserve it.
50:41I have no idea what's going to happen now.
50:44I just had this feeling that they liked it, but they didn't love it.
50:48Toms, they loved it.
50:50To be honest, I have no idea.
50:51So, I don't know what to think.
50:52Oh, my gosh, I'm gonna go.
50:53Oh, my God.
50:54As the bakers are reunited with their loved ones...
50:56Oh, my God!
50:57Oh, my God!
50:58Oh, my God!
50:59Oh, my God!
51:00Oh, my God!
51:01Oh, my God!
51:02Oh, my God!
51:03Oh, my God!
51:04Oh, my God!
51:05Oh, my God!
51:06Oh, my God!
51:07Oh, my God!
51:08Oh, my God!
51:09Oh, my God!
51:10Oh, my God!
51:11Oh, my God!
51:12Oh, my God!
51:13Oh, my God!
51:14Oh, my God!
51:15Oh, my God!
51:16Oh, my God!
51:17Oh, my God!
51:18You just got straight for the cake!
51:20Paul and Prue have a massive decision to make.
51:23Three huge cakes.
51:25Three incredible bakers.
51:27I've never seen bigger cakes than that in my life.
51:30I thought Ian was gonna jump out of one of them.
51:32Yeah.
51:33I think overall the standard was pretty good.
51:34Yeah.
51:35But Aaron struggled a little.
51:37I fell for Aaron because as soon as he said his sponge was a bit dry, he knew.
51:41Yeah.
51:42But we are nitpicking here.
51:43Yeah, it's a great cake.
51:44It's still an amazing cake.
51:45It's just unfortunate he's in a tent with the other two.
51:47Yes.
51:48Well done, mate.
51:49Tom's garden idea.
51:50Oh, fantastic.
51:51Colors.
51:52Conceptually, it was so clever.
51:54He iced it, didn't he?
51:55You know, the path to bake off.
51:56The flavour from his cake was stunning.
51:58And, of course, the look of it.
52:00Style and substance came hand in hand.
52:02Would you say Tom and Jasmine's cake were on a par?
52:05I think they were.
52:06I mean, Jasmine's cake was cardamom.
52:08That's a punchy thing to do in a final.
52:10Yeah.
52:11She managed to get the level of cardamom smack on the nose.
52:14It's going to be really, really difficult.
52:16Both did pretty well faultless cakes.
52:18Yeah.
52:19To pick the winner is, you know, there's a lot of onus on us now to pick the right person.
52:23Yeah.
52:24We'll have another cup of tea.
52:25Yeah.
52:26And we'll sit down and have a chat.
52:27And another slice of cake.
52:28And another slice of cake.
52:29Oh!
52:30Guys, it's been so real.
52:31Yeah.
52:32The dream team.
52:33Come on, let's go.
52:34I'm going the fair.
52:35And have they decided?
52:36Yeah, they've decided.
52:37Oh, my God.
52:38Hello.
52:39Firstly, thank you all for coming.
52:40And we now ask our three finalists to step forward.
52:42Big round of applause for Tom, Jasmine and Aaron.
52:43Come on, Jasmine.
52:44Come on.
52:45Come on, Jasmine.
52:46Come on.
52:47Come on.
52:48Come on, Jasmine.
52:49Come on.
52:50Come on.
52:51Come on, Jasmine.
52:52What a final it has been.
52:53All three of you should be very proud of yourselves.
52:55However, there can only be one winner around here.
53:16Can there only be one winner around here?
53:20The winner of the Great British Bake Off 2025
53:26is...
53:35Jasmine!
53:46It was always you!
53:52It's a dark line!
53:56Oh my darling!
54:07Oh my goodness, I am so...
54:12I'm so...
54:14I'm just overjoyed.
54:24When I was in the middle of exams
54:26and trying to bake while I was trying to learn all my stuff,
54:29and it's been so much, but I've done it,
54:32and I'm just, like, so unbelievably happy.
54:37Honestly, mate.
54:38Oh, you are so amazing.
54:41And to have done it with such an awesome group of people.
54:46Every single thing we really deserve.
54:48It's incredible.
54:51When it comes to Jasmine,
54:52you don't want anything but the best for her
54:54because she does what she does so well,
54:56and she literally deserved it.
54:58I can't feel bad for not winning
55:00against that powerhouse of a pocket-sized baker.
55:04Ten out of ten, twelve out of ten happy.
55:07She has just been so flawless throughout.
55:09There was no other way that could have gone today.
55:11Thank you so much.
55:13The thing about Jasmine is she has been steady the whole way through.
55:17Almost unheard of to be so consistent and so good.
55:21She's an extraordinary girl.
55:23There was not one week we thought she could go for it.
55:26Not once.
55:27That's unusual.
55:28And to win five-star bakers and then win overall,
55:30that's never happened before.
55:31She's done an incredible job all the way through the bake-off this year,
55:34and she is a worthy winner,
55:36and she is the best one we've seen for quite a while, actually.
55:39I want to say to myself,
55:42when I don't think I'm going to be able to do something,
55:44when I don't have faith in myself,
55:45that I just should give it a try,
55:47and try, and try again.
55:50And something great might happen.
55:53You never know.
56:07Where's Keith?
56:08Where?
56:09Where the heart.
56:10We've got something burning inside.
56:13We've got love, love, power.
56:17It's the greatest power of them all.
56:22We got love, love, power.
56:25To have a new client today.
56:27Who's אלra?
56:29All the way from essence.
56:30Sometimes we're up, sometimes we're down.
56:33But our feet are always on the ground.
56:37We always laugh, don't have to cry
56:42And this is the reason why
56:45We got love, power
56:49It's the greatest power of them all
56:53We got love, power
56:57We got love, power
56:59That's such a lovely ring
57:02We got love, power
57:06It's the greatest power in the world
57:09We got love, power
57:12It's the greatest power in the world
57:17We got love, power
57:21And together we can't fall
57:32Are 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
57:41And 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
57:53Then Forbidden Love against the backdrop of the Troubles
57:56After that Channel 4's brand new drama Trespasses starts from 9
57:59The final stop of the journey next
58:01For Worlds Apart
58:02kız Corps
58:06Music
58:08A
58:11Music
58:11A
58:13After
58:14Who
58:15Who
58:16Who
58:17Who
58:18We
58:20Who
58:23Who
58:25Who
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