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S16 E10 โ The Great British Bake Off ๐ฐ๐
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00:00in the beginning there may be trouble how far do you think you could go in
00:07this competition maybe tomorrow there were 12 keep telling myself nothing bad
00:12ever happens on back off I've had a man especially not to me now there are three
00:27I don't know if I've ever worked this fast in my whole life the winner can I do more twirls maybe
00:35of the great British Bake Off it's gonna be so tight is wait oh my god oh my god
00:57the final last one here we go after nine weeks and 27 challenges it's so empty it is just three
01:17more bakes stand between our finalists and the Bake Off crowd hey where's mine from week one
01:25Jasmine's hardly put a foot wrong I think they look neat as a pin her command of classic flavors
01:31milk chocolate and hazelnut they're delicious flawless execution three neat precise three
01:38Jasmine an incredible work ethic has seen a scoop two handshakes and she's only the second in Bake Off
01:46history Jasmine Jasmine to score five star Baker wins it feels like all my hard work it's all paid
01:55off I would really really really love to win like really love it Tom's creativity and eye for design
02:05it's unique I've never seen anything quite like that before impressed from the very beginning
02:09it's faultless earning him two Hollywood handshakes well done stop it and he was the first of our
02:15finalists T to the O to the M yes Tom to become star Baker but despite a strong start his path to
02:23the final has been bumpy flavors and textures for me not there sometimes struggling to achieve both style
02:29and substance it's more exciting to look at yeah and it is to eat he scraped through last week's
02:34semi-final there is zero chance I ever thought I was gonna be standing here in the final so I'm not
02:40even nervous I'm just feel so excited and lucky to be here I thought everyone's slightly playing it
02:46safe apart from you I could die on that hill a risk taker Aaron's fondness for unusual flavors
02:52grapefruit and mint yuzu with a bit of pear hasn't always hit the mark those flavors are absolutely
02:58delicious but I don't think they go very well together but when he gets it right yes Aaron the results
03:04are astonishing that's pretty faultless and while he took the star Baker crown in chocolate week oh
03:11my god there's another coveted bake-off accolade that's eluded him for a long time I was just
03:17daydreaming about getting the handshake but now focus is on winning Jasmine is the one to be
03:22but I also think everyone's got an equal chance today so it could be anyone's I hope it's mine
03:27congratulations bakers you have made it to the final of the great British bake-off just enjoy
03:39yourselves throw yourself into it and have a good time but try and win so for your last ever signature
03:47bake the judges would like you to bake 12 filled and iced finger buns you have to make two batches of
03:54six that differ in flavors and decoration you have two hours and 45 minutes on your marks get set bake oh
04:07my gosh it's the final ever signature bake here we go buckle up we're on our way I love ice buns
04:14this is so nostalgic and simple the Baker's final signature challenge is an interesting one it's an ice
04:20bun classic bakery favorite perfect iced finger is very even in shape it's extremely light soft dough
04:29with some very smooth luxurious icing now that sounds incredibly simple but actually to make that bread in
04:36the time is really difficult they'll have to use every single minute to rise and prove their ice
04:43fingers because that's the secret with a good bum yes we want all the beautiful toppings fantastic fillings
04:49but more importantly the texture of the ice bun has to be spot on fail lap and that'll be it
04:55morning Tom welcome to the final thank you so much congratulations so tell us all about your
05:01ice buns an ice finger bun it's like a hot dog bun isn't it it is yeah with icing on it so I thought
05:06I'd just make a hot dog so it's a peaches and cream cheese buttercream frankfurter and then some
05:11candied nuts instead of the crunchy onions nice Tom's hot dog finger buns will be topped with a lemon icing
05:17mustard and served alongside six pina colada inspired buns topped with a boozy rum icing
05:23if you practice this and did it well in the time yeah I've actually been super happy with how the
05:27dough's been coming out gorgeous crumb really soft you press it bounces back well good luck Tom thanks
05:32guys have a good time Tom thank you for it while Tom spent his pre-final practices perfecting bread for
05:38his finger buns a nice bun is nothing but dough so it's super important the dough goes right Aaron
05:43spent it in A&E I can't believe you broke your toe don't break anything today no tumbles no
05:49acrobatics to be honest it's so much better than it was the other day sat there on the bed going oh
05:53throw the pain away speaking in tongues throw it while Aaron is a little tentative on his toes he's much
06:02more confident in his finger buns six of which he'll be flavoring with strawberry and rhubarb
06:06while the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline if you
06:12have free good bakes now you've done it I'm just hoping to actually leave here with a handshake I might
06:17be able to organize that for you you reckon yeah on the dark web it's the look-alike you meet in an
06:23alley at midnight and he just goes in his bid for the elusive Hollywood handshake I live in home
06:30Aaron is aiming for buns with a light fluffy texture it's just a simple bread dough with an egg yolk and some
06:36butter it's like a really light brioche but Tommy's having issues with his dough it's definitely
06:41feeling on the dry side first proof can do one there so let's hope and pray I'm going to prove
06:48for about 45 minutes I'm gonna prove that for as long as I can normally I'd want to do 45 minutes
06:54but I really need to leave time for the second proof I've just got to do the same as I did in
06:59bread week and then it should be okay with a bread week win behind her Jasmine's hoping to impress again
07:06with finger buns flavored with strawberry and lemon and apricot and white chocolate the final
07:12regardless of your five times star Baker is actually a great leveler it's like the final at Wembley
07:17whichever team turns up is gonna win I feel like I need to bring it this week yeah with the first
07:23prove well underway this rising the Baker's focus has turned to fillings this is gonna be a peach
07:29buttercream this is gonna be the frankfurter that sits inside of the bun and while a classic finger
07:33bun is a study of simplicity come on Prue and Paul will be expecting flavors worthy of a final this is
07:40my apricot jam I've looked over the last 10 weeks I've seen what flavors that the judges have enjoyed and
07:47bringing them back to the tent you got any surprises for us this week she always go your own way don't
07:51you pairing his nuts splashy yuzu juice that's bold I've got a good feeling about you don't get my
07:57hopes up no why not okay see if all there's a dream that is true you should always dare to dream
08:02I'm a child it's always been determined to do everything it's not one night and fork in sight
08:09you ate with your hands brashburts have taught him resilience and I always taught him that you follow
08:16your dreams and he has it's got for it so that's why he gets his determination from his mom hmm and
08:26Aaron has never given up on his dream of entering the tent first apply I think it was 2017 and I've had
08:33the year after this the years went on I just didn't think I had the skill but I always trusted that I had
08:39the tenacity to actually try I'm so proud babe thank you I had so much encouragement for my friends
08:46and family who wants me to succeed and do well and follow something which I'm really passionate about
08:52what would it mean to him to win everything because it's been six seven years in the making and I think
09:03it'd be everything yeah hopefully Aaron will believe in Aaron like we do if he were to win
09:09finally be like yes I am good you never know it's just if you believe don't believe is enough I think
09:17it's gonna taste good it's gonna look good and a little bit of originality yeah a little bit of
09:21you a little bit of you not you but me it shows a little bit of me you've gone wrong somewhere okay
09:28with the first proof pushed as far as they dare I don't know why I'm feeling nervous because I did
09:33well in bread week but it's just stressing me out this week the bakers face a race to shape their
09:38buns it's definitely not it's gonna be the nicest dough in the world but we just have to keep moving
09:42so I'm just folding them in to get the ball from here I'll roll it out into fingers but with finger
09:49buns size matters too long and thin and they won't have the height the judges expect come on let's go but
09:56it's short and fat and they'll lack that classic elegant finger shape oh look at your little ice
10:01buns looking beautiful thank you very much but one Baker what are you looking at I literally don't
10:06understand what has happened has other concerns look at that like that should just be really soft
10:11something else has happened there I think I know what one of the problems is I put citric acid
10:25instead of salt into the dough oh Alison they just look really similar and I just wasn't paying
10:32enough attention oh no I just thought that's salt there obviously then I suddenly thought oh do you
10:37your family are proud of you and then I was like no don't say that now when I've made a mistake I need
10:40to keep keep you gotta remember they're still proud of you no matter what yeah Tom look at your
10:45man you are something to be proud of stuff it growing up my relationship with food has been
10:51interesting because I knew I was gay from a really young age which meant I had quite a lot of time to
10:58learn how to hide it baking was the one thing that I would allow myself to indulge in that felt I was
11:04able to be myself but what started as a form of escapism soon became an obsession once he's got a passion for
11:10something he gives it his his full intensity and that's and that's him and I think he's found a
11:16way to deal with issues in life despite having quite extreme anxiety he is stuck at it and it's
11:23really showed me that that our Tom he could do anything he turns his hand to now and that as a
11:29mum just makes me prouder than anything I could possibly imagine love you to death cheers
11:34thank you for him was like a solace and Bake Off has definitely been this opportunity to show his
11:43creativity and be super proud of it I think he's so lucky that he's got a support network around him
11:48just to help him on his way yeah I'm just so incredibly proud of him I think making such a
11:56rookie mistake I can like feel my imposter syndrome kicking in feeling like I shouldn't be here in the
12:01final and I've got to put that out of my head and just keep moving bakers you are halfway through
12:07your final signature while finger buns are left to rest for their second proof leave them in for as
12:13long as I feasibly can they have to be in the oven in the next 30 40 minutes the bakers toil on right
12:20next up with their fillings and frostings now I'm moving on to my creme patch what's happening now
12:25it's like dog sick no you have a way with words have you ever been told if they said to you you
12:31can't win but you've got to choose who wins yeah who would you choose who'd you like best well it's
12:37like having kids I feel like you can't have a favorite you definitely can do you think you're
12:43the favorite and your family no my brother actually you're my sister why you're third I'm because I'm
12:52like middle child I just get forgotten about it now she's the star I'm the first child that checks out
12:57there's a second child you know she was often ignored so I would literally lift her out the
13:05pushchair put her on the floor and she would go off and find things to do always very determined I
13:11guess a part of that determination comes from obstacles and challenges that she's faced growing
13:18up with alopecia it's been really hard to see myself as good enough but my resilience to kind
13:27of get up and just keep going there's going so much because I don't want to ever not do something
13:31because of my alopecia because then it's almost one thank you and Jasmine's needed every bit of
13:37determination and grit as she's juggled being in the tent while sitting her medical exams I have
13:43just been amazed at how hard she's worked because it has really been quite a sacrifice just absolutely
13:49focused on her baking and her medical exams to Jasmine I am unbelievably proud of her of how far she's
13:58come and whatever happens in the final she's triumphed yeah yeah these are proved need 50
14:06minutes to bake cool and decorate I feel like I'm on time they proved we'll have fun so we can put stuff
14:13inside and versus where I was five minutes ago that feels like a real win there's just one hour left
14:19okay I'm going in these are gonna literally bake for like 10 to 12 minutes great they're going in now
14:25I need icing this is rum for the pina coladas this is the mustard I am gonna make it a little bit
14:31thicker it just needs to hold the shape of like a mustard I'm making water icing but I'm not doing
14:37water I'm doing lemon it's just quite sweet the lemon takes the edge off it oh I wish they were
14:42solar told me yours really fun yeah but that's because I've messed up my dough mine feels so flat
14:48oh my gosh they look amazing Aaron I just think the way it's expanded here perhaps it needed proving
14:54longer I could just be being hypercritical oh that's so sad they're nowhere near as domed as they should
15:00be but at least we've got something to put things in they're looking a bit flat but then making bread for
15:05Paul is just always scary bakers you've got 15 minutes left keep going okay icing this is not my
15:11most glamorous work I tried every implement at home and it was the one that worked best this is the
15:17peaches and cream buttercream frankfurter ah should have worked out a better way of doing this mustard
15:24icing let's go and I know it's not a typical ice bun I just couldn't find a way to make them look neat
15:31this icing is just impossible to make it ever look good trying to keep a steady hand in these last few
15:36minutes is near impossible I think he will say they're slightly underproof but he's on top tiny
15:43bits of hints can't score the bake bakers your time is up please step away from your iced buns
15:52can't complain that much it's edible it's judgment time for the finalists and their iced finger buns
16:04hi Tom hello how you doing hi Tom the bread looks awful yeah I'm really not happy with the bread but I
16:14love the decoration okay we have the pina colada finger buns which are a pineapple gel with a coconut
16:20creme pack and there's rum icing on the top I really like the flavor I think the rum is a little too
16:27dominant yeah it is definitely tough your bread is awful I think instead of salt I put citric acid in
16:33do you know if that would have any impact yeah it would certainly slow it up yeah okay and then we have
16:39top dog finger buns which are a peach and cream cheese buttercream with cream cheese icing on the top
16:46the peaches and cream are lovely the flavors in that are beautiful stunning but I'm really struggling
16:54with that bread chunky little monkeys are they okay the green ones are pear and hazelnut I love the
17:09filling the pear comes through nicely and I like the bread because it's quite soft it's softish and
17:15it's too tight needs to open up a little bit more I got a nose it's hazelnut in there it is that's what
17:21makes the cream taste so good yeah nice flavor okay the pink ones are rhubarb and strawberry with a
17:28vanilla creme mousseline rhubarb's work beautifully well in there and the creme pack works beautifully well
17:34the issue is the bread is just too hard okay nice flavors appreciate it thank you thank you very good
17:40the shape you look good but look quite flat you've lost a bit of height on that you may have knocked
17:50somewhere out of it but I like the toppings right let's have a look they have strawberry jam and then a
17:55lemon cream I love the soft dough yeah I've got a mouthful of mint that works really nicely it's got
18:04strawberry very strawberry it's lovely yeah it is it's really nice shall we taste the apricot one yeah
18:09the orange ones have an apricot jam and a white chocolate creme diplomat that is absolutely delicious
18:16it's got a nice zing to that apricot but the creme diplomat is so luxurious and silky smooth it works
18:22really nicely with it yeah I think you've done a decent job with that Jasmine well done thank you
18:27I am proud that I managed to produce that in the time get it to where I wanted it to be it wasn't
18:34perfect but I'm just perfectionist and I need to go with myself of course I would have loved to
18:39smash it out the park but it's the last one and I'm not coming away feeling like I've done terribly you
18:45know I've definitely feel like I've let myself down I know that when I've made those at home they're
18:50great but that doesn't matter when you get to the tent like the only thing that matters is being
18:54able to replicate it in there with their signature finished the bakers now face one last gingham
19:01shrouded mystery challenge hello bakers welcome back to the tent it's time for your technical
19:08challenge and this one has been set for you by the high priest of patisserie pru leaf pru have you got
19:14any words of advice for our finalists you guys have got the skill have you got the delicacy as ever
19:22this challenge will be judged blind so we're gonna have to ask these two to do one so for your technical
19:28challenge pru would love you to make a tower of exquisitely decorated white chocolate and lemon
19:35madeleines your madeleines should be made with a bar noisette and filled with lemon curd but they also have
19:42to have that characteristic hump you got two hours and 15 minutes on your marks get set back final
19:53technical baby oh god have you read the method there's no instructions the actual method just
20:01says to make a madeleine tower oh my goodness I have to make a tower of madeleines we've never made a
20:07madeleine I see we brought the traditional British summertime weather today I know but the final
20:14technical pru and it's madeleines what I like about this is it's a kind of party twist to make a
20:20celebration tower I think it looks great need 31 madeleines all together and that they've got to
20:26stuff them with lemon curd and the icing is melted chocolate got a lovely golden color isn't it yes and
20:31it's got a proper hump on it yeah it says the most important thing is to get the batter chilled what
20:37makes things rise well is a shock of the heat so if you cool your batter and it's going into a hot
20:43oven it accentuates that shock ah that is good the chocolate is enough to ice every mouthful but it's
20:52not too thick you've got that lightness in the sponge then you get that zing from the curd itself
20:56it's going to be interesting to see how our bakers deal with this get this right this could win them
21:00the baker I'm going to start the we're in those wits was that I should be able to say this this is why
21:07I'm not going to speak in French it's basically just brown butter I want to make sure I don't burn
21:10this butter we just want it browned nicely I basically cook it until it smells nutty looks good smells
21:17good right let me put the zest in here it's your last technical it must feel good I actually like
21:25the technicals do you even though I can be rubbish at them I still enjoy doing them but these have
21:30got first and I haven't had first have you never had a first second today is the day today is the day
21:37brown butter now is in the fridge to chill all right I'm gonna get my batter together as quick
21:42as possible because you need enough time to rest in the fridge a madeleine's light fluffy texture
21:46comes from whisking air into eggs and sugar before carefully folding in flour I'm using a metal
21:52spoon because apparently that deflates it less delicious brown butter knock out that air and the
21:57baker's madeleines could end up flat as a pancake everything is now in there I'm gonna beat the
22:02batter for a while I feel like there's a lot of sneaky little booby traps in this technical I just
22:09don't want to be lost I get into piping bags and into the freezer but I want it to be cool because
22:14that's how you get the hump while Tom and Aaron chill okay I filled up my notes I think I'm gonna
22:22go in Jasmine's wasting no time hitting the heat let's start with 10 minutes at 180 right lemon curd
22:28juice of two large lemons two large eggs beaten and 75 grams of pasta sugar stopping this from the
22:34scrambled eggs I'll add the butter at the end oh that's okay it's Cody so I just want to get a call
22:39okay let's have a look I just have no idea what makes the hump I'm hoping them all just magically
22:46creates it I think I should start baking the cake batter I really want to leave them to rest for longer
22:51but isn't there all the time this goes to my outfit lovely that's how I call Paul he comes running out naked
23:03bit thick Aaron doesn't have his madeleines in yet I don't know it's freaking me out I'm like why am I
23:11further ahead than Aaron Baker's you are halfway through you're doing so well keep going okay let's
23:19take these out oh there's no hump that's some flat madeleines I'm gonna try again maybe I was meant to
23:30chill them before oh that's why yeah they look a bit messy but they're going in the oven now I'm going to
23:37bake them for 12 minutes I think my batter was right I think I just need to chill it before it
23:42goes in the oven come on you can do this yeah okay come on you know what these don't take that long
23:45to bake so you only take like you can redo them and you've always got them anyway so you've got
23:49nothing to lose that's what I'm thinking nothing to lose I'll grab it by the pink horn no hump has made
23:57an appearance yet they're really like fluffy it's less hump and more a cup bump let's have a look what's
24:05going on there's nothing in the oven no no they're in the fridge I'm not saying we're competitive I'm
24:10just waiting to see if he gets a hump no hump okay come on Jasmine the adrenaline that is going through
24:17my veins right now is excessive for baking time to take them out that's so annoying a dome but not a
24:24hump I'm going in go on little bad boys go on hump right my next day just to pipe them with lemon
24:32crude yeah we're just kind of going in and then coming out hello there we are the hump police and
24:38we've come to check out your humps there it is there's the hump I mean an ideal world I'd have a big
24:43massive hump it's an ideal world we'd all have a big massive hump not a single hump that is really
24:51sad I feel demoralized thank you got half an hour left we love you and your Madelines decorate your
24:58Madelines to form an ombre design how do we do an ombre design from the French word for shaded ombre
25:04is a gradual blend of color so I just want to get a good rose color on this and just adjust the color
25:08as I got the chocolate into the mold with 31 Madelines the bakers must calculate how many of each
25:14shade they'll need seven six five four three that's not enough get the maths wrong maybe get
25:20eight around the bottom and they can kiss their ombre goodbye might do two colors dark pink to light
25:25pink oh my gosh it's got to fill them how long do I have left you have 15 minutes left oh my days
25:32gonna put both the shades of chocolate into the mold and squish the Madeline in I don't think you need
25:37too much right switch to a different color wait oh my god oh my god I just realized dark pink at
25:44the base to pale pink at the top they mean of the tower they don't mean of the Madeline oh no I'm
25:50gonna keep going this is a mess that's done put the freezer to set hard so I've done seven dark pink
25:58I need two more of these ones come on come on I'm gonna call that super quickly you know I'm just gonna
26:05start now oh my god all right let's go fast pace baby stop falling off oh come on that looks terrible
26:15I have no idea if this is what it's meant to look like and I wanted them to be quite neat but it's
26:21not gonna happen bakers you've got one minute left oh my god I thought this part would be quite easy
26:26I've lost track of which colors which you're all 31 have to be on here come on Jasmine this is my
26:33stress I've had in the technical I finished I mean it's a tall Madeline's it's all right hope for the
26:39best finish the tower with a ribbon bakers your time is up oh the ribbon please bring your Madeline
26:47towers and place them behind your photos forgot the ribbon I thought the ombre was meant to be on
26:52beautiful it's like little presents well done see you five last technical Paul and Prue are expecting
27:01three towers fit for a final maybe 31 lemon curd filled Madeline's iced in a pink to white chocolate
27:08ombre design okay let's start with this one overall it's not bad it's quite neat I think the ribbon would
27:15have been prettier on the top really yeah it's a bit of a sort of yeah that'll do I think all the
27:19Madeline's are there and they look pretty good but the whole point is on okay interesting
27:23interpretation yeah some of the chocolate's broken through you know a few holes in there it's very
27:27thin yeah not enough chocolate the bake on the Madeline doesn't look too bad does it have a hump
27:32but slight hump I think it may have been over whipped yeah they're all quite flat there's a nice
27:37squeeze of curd a nice lemony flavor lemon comes through lovely moving on to these there's been a
27:45serious issue with the chocolate very thin though they have got the so one brave this style right
27:50it's just not all necessarily in the right place the ribbons um the ribbon seems to have defeated them
27:56all yeah the easiest bit there's not much of a hump in there either but the bake looks good Lee
28:01they've got the right degree of browning there's a lot of curd in this cautious there's nothing but
28:09lemon girl moving on this is a bit of a mess yeah chocolate's pretty terrible and they haven't got a
28:15required number they all taste absolutely delicious but there's no hump in fact there's a depression is it
28:23underbaked yeah it is okay Paul and Prue will now rank the Madeline towers from worst to first in third
28:31place we have this one who is that Jasmine you didn't have enough chocolate but you didn't have
28:37a hump a bit of a mess but of course they taste absolutely delicious in second spot we have this
28:44one this is this Aaron the actual shading was pretty good to shame they went the other way around the
28:52sponge was all right she had a decent amount of lemon curd they're probably a little bit too much
28:55lemon curd okay which means Tom congratulations your interpretation was really interesting they
29:03are all absolutely delicious and Tom's also particularly delicious thank you so much
29:07nice can't believe it so I've won that I'm very happy I was a little bit sad when they gave Aaron
29:14a second well his looked incredible I can't believe I've never once got a first in technical but tomorrow
29:24I'm coming to compete for that lovely little cake stand that would look so good next to my gold fruit
29:29bowl at home anyway that was not my finest moment in the tent but I think I was going into tomorrow
29:35feeling comfortable I might have become complacent so actually it's a bit of a kick up the bomb
29:41there's just one more challenge left in this year's bake-off see you guys on the other side
29:50would you say it's pretty even Stevens at the moment I would yeah Jasmine was considerably better
30:00than the other two in the signature but in the technical she was in third place a leader certainly
30:05diminished her nose down yeah she's got a nose in front yeah Aaron he wants this today doesn't he's
30:11always been good on flavor he's adventurous potentially he could upset the apple cart because
30:16Tom made an elementary mistake you need salt in a bread I mean it's textbook error isn't it but then
30:22he won the technical what's crazy is this gonna be all down to this last bake if you look at the
30:27three of them and the style of their baking Tom to have the finish when it comes to structure then
30:32you put it on jasmine and Aaron's have the flavor so if we could create one person out of the three
30:37of them it would be the perfect bike welcome back to the tent bakers this is your last ever challenge
30:54so for your showstopper challenge the judges would love you to create an elegant and sophisticated table cake
31:01there should be grand centerpiece cakes measuring at least 1.2 meters in length that's about twice the
31:09size of poor Hollywood it's probably three times actually maybe four the judges are looking for
31:14great flavor and exquisite decoration this is your last chance to impress the judges you can do this
31:21good luck you got four hours and 30 minutes for the last time on your marks get set let's do it
31:29oh let's go
31:31it's the final babes
31:33it's the final babes
31:34double mixer it's 100 necessary with the sheer volume of cake 1.2 meters I have never baked anything anywhere
31:42remotely on this scale right now I feel really calm like I'm in the zone I know how to do this
31:47the Baker's final showstopper challenge I'm really looking forward to a tabletop centerpiece this is
31:55the biggest cake ever baked on Bake Off we're asking them to make a 1.2 meter cake it's a lot of sponge
32:03it's going to be a real challenge because they've got to get all those cakes baked and cooled it's all
32:09about multitasking today we want great texture on the sponge fantastic fillings and it's going to look
32:14good and I want to see a proper tabletop masterpiece this is probably the most important challenge of
32:21the entire 10 weeks for the final to rest on one cake it's terrifying really good morning Jasmine on
32:32your final challenge describe to us your showstopper it's a summer celebration cake but I'm gonna have
32:37three layers of the bottom and top layer will be a cardamom sponge and in the middle one will be almond
32:42and raspberry in between those two layers there'll be a lemon mascarpone cream I would recognize that
32:47as Jasmine yeah hang on there's no pistachio in it I was so tempted with the Bake Off crown within
32:54touching distance Jasmine's going all out with a cake celebrating her favorite Bake Off flavors she'll
33:00recreate her cardamom sponge from week one with an almond and raspberry sponge filled with lemon
33:05mascarpone cream and covered in Swiss meringue buttercream I've looked back over the last 10 weeks look to
33:10the different things I've learned and really enjoyed doing the ones who got the best mark
33:14and the ones who got the most comments that's what I'm doing as long as it's not a madeleine I think
33:18you'll be alright I'm not making a madeleine anytime soon while Jasmine's cake is packed with bold flavors I
33:24love using cardamom I'm putting quite a lot in I want you to be able to taste the cardamom properly
33:29Aaron's planning something a little more subtle this is my Darjeeling tea which I'm going to grind
33:34the champagne of tea as they call it it's a delicate a lot of the things I've made have featured tea and
33:39what better way to use tea than the champagne of tea for the final of the great British Bake Off
33:44Aaron will add delicate Darjeeling to both his sponge and apricot compote filling and
33:49her cover his cake in American buttercream to create a green pastel ombre effect with green leaf
33:54twills chocolate and sugar paste flowers and decorative piping to finish so I feel like you're staying true to
34:00brand botanical and tea it's also going to be sweet biscuity caramelly sometimes you need lots
34:07of different components to make something tasty but you do need a hero flavor otherwise Paul cries
34:11I don't know what my hero flavor is today he loves saying hero flavor doesn't he maybe he sees himself
34:16as a hero he is a hero have you seen the meerkat adverts oh I have I don't think I've ever seen him as
34:22happy as when he goes simple put him in the room with meerkats and a cape on he's dreaming maybe I should have
34:28made a meerkat cake oh my god he would have loved that okay so fold fold it might be too late for a
34:38meerkat redesign but the bakers must wow the judges with perfect sponge this is a cardamom sponge they
34:44are going to bake for 20 minutes 180 degrees jazz your cardamom smells gorgeous and to successfully make
34:51and bake enough for a 1.2 meter cake it's about 42 liters of sponge will require perfect planning and
34:59the ability to manage two ovens simultaneously also that I need 12 tins so I'm going to bake it in two
35:05batches of six got two more cardamom to do there's just so much to keep a track of that's the challenge
35:10today can we get it cooked can we get it cooled this requires pace oh oh my god it also requires
35:16precision because I don't have time to be redoing anything oh oh god I've broken the bowl
35:25I need to do another batch I've lost about 30 minutes it's not great right now I'm on to making
35:34cake too my almond and raspberry cake while jasmine makes a star on another of her bake-off success stories
35:40I love doing chocolate week and making my financiers I'm making my almond and raspberry
35:45cake contribute to that Tom's going in search of redemption in week six I did a raspberry white
35:51chocolate and basil tart it was one other element away from being really delicious today we are
35:56revisiting those flavors and doing them justice Tom will soak layers of delicate chiffon sponge with
36:01raspberry and basil syrup sandwich in a tropical mango and passion fruit ganache packed with fresh
36:05raspberries and it'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
36:15iconic bake-off chocolate cake now the big statement that we've had with you over the last few weeks
36:21is style and substance you need to nail both absolutely you certainly have the skills it's just as
36:27you've managed not to screw it up good luck mate thanks guys see you later come on it's like having a
36:36facial that is all the cardamom cakes out he's going in as Jasmine's final batch of sponge enters the
36:42oven and the last of Tom's exit sponges look lovely risen nicely I have to just keep up the pace now and
36:49not slow Aaron's remade his batter but he's on the back foot how are you darling broke a bowl what a glass one full of cake mix oh gosh this is the biggest cake you've ever made right yes and I'm behind throw it off that's what I do I throw that off and then we continue
37:08just keep going make curds this is the biggest card I've ever made by quite a long way white chocolate
37:16tropical ganache mango passion fruit and lemon I can't believe I'm still making sponges oh my god I am your
37:23cake I'm one big lemon the next sponges are in I'm just going to prepare my apricots I've created a brew
37:31Darjeeling tea so they rehydrate with some of that flavor and aroma all the cakes are baked raspberry ones are
37:37looking good I'm happy with them okay this is my buttercream I'm doing American buttercream American buttercream
37:44it's just butter and sugar very simple buttercream but there's nothing simple about jasmines I'm doing
37:54Swiss meringue buttercream gives a really nice smooth finish but thing is these buttercreams take ages to make
38:00these are the last two batches while Aaron waits for his final cakes to bake Tom and Jasmine push on with
38:07decorations I'm gonna make some caramel shots some meringue kisses oh god those look delicious you made your
38:14jelly yeah I have and I started my green sponges my green moss you could win this by simply walking over
38:22there and I'm just assembling over there honestly over there kick his toe kick is that your gear over there that's my gear so I'm about to start
38:31assembling my cakes and I'm just getting these ready for my moss and breathe and breathe big time and breathe
38:39like this we are halfway through we're halfway through darlings if you do well
38:47you'll get a Han shake if you don't do it weren't you worth the calories
38:51come on team this is my American buttercream it's whipped up really nicely that's how should you start
39:01Assembly knees as Tom starts building that sponge is moist Aaron still baking
39:07I'm gonna get five more minutes
39:09Struggling. Oh, I don't know what to do now. I'm gonna put this in and Jasmine Swiss meringue buttercream come on. It's missing the butter
39:18It's gonna be so tight
39:20This is the cake soap raspberry and basil syrup the speed of you Tom just need to keep moving now
39:26I'm not stopping your eyes great. I'm moving all around you're flowing
39:29That's all if this sponge is done
39:32The only thing I have to bake other than this is twills. I do however
39:36Want these cakes cool ASAP. I need to get these cakes assembled
39:42Kick one done three more to go. I can stack them in ten minutes ice them in minutes. This feels completely impossible
39:50Hello Jasmine, would you like another handshake? He's got no handler. He's lost his hand from all your handshakes
39:56Now I'm going to start filling my cakes. This is my apricot
40:00I'm just a little concerned about how sweet the ganache is. Actually, you know what lemon juice
40:05This is lemon curd cream all the elements are good. I want lots of raspberries
40:10Hello. Hello such luscious hair beautiful hair. Oh Tom. How's it going my darling? Yeah. Yeah good
40:16This is like a really key stage now where I
40:20I love that you guys are here
40:22Don't know if I've ever worked this fast in my whole life
40:27Oh, I need the gel. It's actually nuts
40:30It's the added pressure of all of the people not just Paul and Prue are going to try this cake
40:37And it's only just occurred to me
40:39Bakers you've got one hour left an hour into the freezer
40:48Final cake. Okay, let's go. I'm not there yet, but I'm getting there. You got it Tom. Come on, baby
40:54Oh, that is coming on gorgeous. Go on Aaron. This is my last cake, but I need to do decorations
41:00Do you know what my moss? That's a good color. Oh
41:06That's little meringue kisses. This is caramel. I'll break this up and then I'll stick it in
41:12Now we turn four little cakes into one long cake that's straight that's straight just want to be able to ice it
41:18Yeah, I'm going for the ombre effect
41:20sage to beige
41:22This is when the Swiss meringue buttercream comes into play because it's so easy to get on my dad's a plasterer
41:27So maybe he would be proud of this. Maybe that's where I get my cake making skills from feel like a construction worker
41:33What do I need now? What do I need now?
41:36Can I have a blue torch, please?
41:39Let's go, baby
41:41There's something lovely about ending where I started just shoving green moss
41:46Into a cake. This is the texture going on bakers. You have half an hour left half an hour to impress. I'm gonna press you
41:53Now I'm moving on to my twills very very quickly path is almost there
42:05Yes, bro
42:07Amazing. Thank you. I've got to break this
42:11Oh my god
42:13That's not good guys. It is raining. The thunder is happening. It's kind of like who's gonna win who is gonna win
42:23Once I finish this, I'm gonna make some flowers
42:30Oh my days
42:35I mean that says jasmine to me. That's what I wanted. I want a little bit of me 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
42:45Oh, no beehives
42:48Oh god, I don't have time for this bakers. You've got 10 minutes left
42:52Right, come on flowers
42:55These are all edible flowers all delicious. Just keep adding and adding and adding and then it comes to life
43:00That's so fragile. Can I do more twills? Maybe they're lilies my mom's favorite flower is lilies
43:08Almost there. Come on. I have really got to move now
43:12breathe jasmine
43:14Come on keep moving bakers. You've got one minute left
43:18Okay, what have I forgotten strawberries?
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
43:44Please step away from your showstopper
43:48It's done. It's done
43:50Oh my god, I could cry
44:01They love each other
44:02Oh, I'm sorry
44:03The 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
44:21I'm just happy to see everyone. I'm happy to see all the bakers again. It'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. It's weird because we're so used to seeing just a few people here now. There's all this
44:37It's so nice come back and not having
44:41Dress of bacon. I'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 since day one my favorite
44:54And I think is the winner is tom
44:58Aaron always have something surprise
45:02So he may be surprises. He may win
45:06Tom and Aaron are just something else, but Jasmine has been consistently
45:12Fabulous, I think it'd be Jasmine
45:21Jasmine it's time for your showstopper. I might need some help. We've got yeah
45:27I'm not strong enough for this. Me too. It's a lot of cake. It's a lot of cake
45:35I
45:40Well, I have to say I think it looks really beautiful your little meringue kisses are all lovely with their pastel colors
45:46I do like the way that you've used the curve in there to give it that natural texture as well
45:50Okay, let's see what it looks like inside
45:54The top and bottom layer a cardamom sponge and in the middle one is raspberry and almond
45:58It's a lemon mascarpone cream with some more fresh raspberries inside
46:12Flavor of the cake is absolutely lovely definitely cardamom, but it's not overwhelming the cardamom works really well with the almond and raspberry in the middle
46:20And the lemon is so full overall. You've got a very delicate cake. Mmm. I think it's absolutely beautiful
46:27Great job Jasmine well done
46:31Big sigh of relief
46:33I feel like I could cry well done
46:38Yes jazzy
46:41You deserved it
46:44Aaron would you like to bring up your showstopper please team effort got it? Oh my gosh, it's so heavy
46:51You're right. Yeah, I'm good
46:53I
46:58I like the size of it. I like the component parts these little parts look lovely on the top, but it looks a little bit rushed
47:06And that's down to the piping this slightly unusual piping around it. That was my design choice. So it's quite interesting that you guys
47:14Do you know I really like the design and I like the colors
47:18I agree that the bits that are not quite perfect, but it's really interesting this darjeeling
47:24I'm looking forward to the flavors of the sponge is darjeeling and then the filling is
47:30A jammy apricot compact with darjeeling tea and a toasted milk buttercream
47:40The darjeeling does come through but i'm struggling to find a proper hero flavor the apricot is just not strong enough
47:48I actually like the flavor very much. It's quite delicate a bit. The cake is a little dry. It's over baked sponge
47:57Thank you
48:00You got it
48:05Thank you
48:11Tom are you ready for your showstopper I'm ready
48:14Shall I come now? Is it a three-man operation? I've got this has been in the gym
48:20Oh, it's quite heavy. Whoa
48:24What a cake
48:27Okay
48:30Wow
48:34Well, I have to say I think it looks absolutely stunning
48:37I love the famous bake-off cake. Is there a missing raspberry? Take it off
48:44There we go. Perfect. That's how it should be
48:46I really like it. I like the moss. I like the whole thing the way it's been designed is impeccable
48:52Looks absolutely wonderful. It's a question of how it tastes. Yes
48:56So we've got three layers of raspberry chiffon sponge. They are soaked in basil and raspberry
49:03Soaking syrup with a little bit of lemon juice as well
49:05And then we have the passion fruit mango and lemon ganache and there's some fresh raspberries inside of that ganache as well
49:11Tom that tastes amazing you get the raspberry you get mango it's just wonderful
49:29Great job tom
49:31The chiffon is particularly nice, but it has concertina down at the bottom
49:36Because of the weight of all the sponges flavor-wise it's fantastic
49:39It's light on the palette the american buttercream works really nicely as well
49:42And then the tropical fruits and then the raspberry so there's a lot going on in there
49:46But you've managed to balance it all as well
49:48Tom, I don't think you could have improved on this cake
49:53You have the style and finally you have the substance
49:57Great job. Thank you so much guys. Thank you
50:02Well done, mate
50:04You can't do any better than that
50:06Smash that so much
50:09That was like the worst feedback because it's just enough to give me that little bit of hope
50:21Prue saying she doesn't know how she would possibly improve that cake
50:25It's like a tease. It's just enough to make me think
50:29Maybe
50:30I 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
50:41I have no idea what's gonna happen now? I just have this feeling that they liked it, but they didn't love it
50:49Tom's they loved it to be honest. I have no idea so
50:53I don't know what to think
50:55Oh my gosh, I'm gonna go
51:06Oh my god
51:09As the bakers are reunited with their loved ones
51:13Oh
51:15You just got straight for the cake
51:20Paul and Prue have a massive decision to make
51:24Three huge cakes three incredible bakers
51:28I've never seen bigger cakes than that in my life
51:30I thought ian was gonna jump out of one of them
51:33I think overall at standard was pretty good. Yeah, but aaron struggled a little
51:38I felt for aaron because as soon as you said his sponge was a bit dry. He knew yeah, but we are net picking here
51:44Yeah, it's still an amazing cake. It's just unfortunate. He's in a tent with the other two. Yes
51:49Tom's garden
51:53Conceptually, it was so clever. He iced it didn't you know the path to bake off the flavor from his cake was stunning
51:59And of course the look of it style and substance came hand in hand
52:03Would you say tom and jasmine's cake were on a par? I think they were
52:06I mean jasmine's cake was cardamom
52:08That's a punchy thing to do in a final. Yeah, she managed to get the level of cardamom smack on the nose
52:15It's going to be really really difficult. Both did pretty well faultless cakes. Yeah
52:19To pick the winner is you know
52:21There's a lot of onus on us now to pick the right person
52:23Priya and I will sit and have another cup of tea. Yeah
52:26And we'll sit down and have a chat and another slice of cake
52:30Guys, it's been so really long. The dream team
52:33Come on, let's go. I'm going the fair
52:38And have they decided? Yeah, they've decided
52:40Oh my god
52:42Hello, firstly, thank you all for coming and we now ask our three finalists to step forward
52:59Big round of applause for Tom, Jasmine and Aaron
53:09What a final it has been all three of you should be very proud of yourselves
53:15However, there can only be a one winner around here
53:20The winner of the great british bake-off 2025 is
53:27Jasmine
53:32Jasmine
53:36Oh my god
53:44It was always you
53:48Oh my goodness
53:57I am so
53:59I am just overjoyed
54:03When I was in the middle of exams and trying to bake while I was trying to learn all my stuff
54:16And it's been so much but I have done it and I'm just like so unbelievably happy
54:31Honestly mate
54:36You are so amazing
54:38And to have done it with such an awesome group of people
54:42Every single thing we really deserve
54:44It's incredible
54:46When it comes to Jasmine
54:48You don't want anything but the best for her because she does what she does so well
54:54And she literally deserved it
54:56I can't feel bad for not winning against that powerhouse of a pocket-sized baker
55:0210 out of 10, 12 out of 10 happy
55:04She has just been so flawless throughout
55:06There was no other way that could have gone today
55:08And to have done it with such an awesome group of people
55:10Every single thing we really deserve it
55:12Thank you so much
55:14The thing about Jasmine is she has been steady the whole way through
55:18Almost unheard of to be so consistent and so good
55:22She's an extraordinary girl
55:24There was not one week we thought
55:26She could go this way
55:27Not once
55:28That's unusual
55:28And to win five star bakers and then win overall that's never happened before
55:32She's done an incredible job all the way through the bake-off this year
55:35And she is a worthy winner and she is the best one we've seen for quite a while actually
55:40I 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
55:46That I just should give it a try and try and try again
55:50And something great might happen you never know
55:56When we walk down the street
56:01We don't care who we see you and me
56:05Don't have to run
56:06Don't have to run
56:08I'm gonna try to run
56:10With my heart
56:10We got something
56:12Burning inside
56:14We got Love
56:15Power
56:17It's the greatest power of them all
56:21We got love
56:24Power
56:24Power
56:25Power
56:26Got a new client today
56:27Hello
56:28All the way from essence
56:30Sometimes we're up
56:32Sometimes we're down
56:34But our feet are always on the ground
56:38We always laugh, don't have to cry
56:43And this is the reason why
56:46We've got love, power
56:50It's the greatest power of them all
56:54We've got love, power
56:58We've got love, power
56:59We've got love, power
57:01That's such a lovely ring
57:03We've got love, power
57:06It's the greatest power in the world
57:10We've got love, power
57:14It's the greatest power in the world
57:18We've got love, power
57:22And together we can't fall
57:26Are you a star baker in the making?
57:33Are you a star baker in the making?
57:35If you'd like to apply for the next series of Bake Off
57:38Visit channel4.com forward slash take part
57:41And we've just enough room for an extra slice of Bake Off Friday from 8
57:47Now 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
57:56After that Channel 4's brand new drama Trespasses starts from 9
58:00The final stop of the journey next for Worlds Apart
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