- 2 days ago
S16 E10 – The Great British Bake Off 🍰🏆
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00:00in the beginning there may be trouble how far do you think you could go in this competition
00:08maybe tomorrow there were 12 keep telling myself nothing bad ever happens on big off
00:14especially not to me now there are three don't have ever worked this fast in my whole life
00:29the winner can I do more twirls maybe of the great British bake-off it's gonna be so tight is wait
00:41oh my god oh my god
00:59the final last one here we go after nine weeks and 27 challenges it's so empty it is so just
01:17three more bakes stand between our finalists and the bake-off crowns hey where's mine from week one
01:25Jasmine's hardly put a foot wrong well I think they look neat as a pin her command of classic
01:30flavors milk chocolate and hazelnut they're delicious flawless execution very neat precise
01:37very Jasmine an incredible work ethic has seen a scoop two handshakes and she's only the second
01:46in bake-off history Jasmine Jasmine to score five star Baker wins it feels like all my hard work it's all
01:55paid off I would really really really love to win like really love it Tom's creativity and eye for
02:05design it'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 the
02:23final 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 feel like 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 crowning chocolate week oh
03:11my god there's another coveted bake-off accolade that's eluded him for the long time I was just
03:17daydreaming about getting a 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
04:04oh my gosh it's the final ever signature bake here we go back a lot we're on our way I love ice
04:13buns this is so nostalgic and simple the Baker's final signature challenge is an interesting one it's
04:20an ice bun classic bakery favorite the perfect iced finger is very even in shape it's extremely light
04:28soft dough with some very smooth luxurious icing now that sounds incredibly simple but actually to make
04:35that bread in the time is really difficult they'll have to use every single minute to rise and prove
04:42their ice fingers because that's the secret with a good bum yes we want all the beautiful toppings
04:48fantastic fillings but more importantly the texture the ice one has to be spot on fail lap and that'll
04:54be it all right Tom thank you so much congratulations so tell us all about your ice buns a nice finger
05:03bun it's like a hot dog bun isn't it is yeah with icing on it so I thought I'd just make a hot dog so
05:07it's a peaches and cream cheese buttercream frankfurter and then some candied nuts instead of the
05:12crunchy onions nice Tom's hot dog finger buns will be topped with a lemon icing mustard and served
05:18alongside six pina colada inspired buns topped with a boozy rum icing if you practice this and did it
05:24well in the time yeah I've actually been super happy with how the dough's been coming out gorgeous crumb
05:29really soft you press it bounces back well good luck Tom thanks guys have a good time Tom thank you
05:34through while Tom spent his pre-final practices perfecting bread for his finger buns a nice bun is
05:40nothing but dough so it's super important the dough goes right Aaron spent it in A&E I can't believe you
05:45broke your toe don't break anything today no tumbles no acrobatics to be honest it's so much better than
05:51it was the other day sat there on the bed going oh my god throw the pain away speaking of tongues throw it
05:58while Aaron is a little tentative on his toes he's much more confident in his finger buns six of which
06:05he'll be flavoring with strawberry and rhubarb while the rest will be filled with a pear and yuzu
06:09compote and a hazelnut creme musseline if you have three good bakes now you've done it I'm just hoping to
06:15actually leave here with a handshake I might be able to organize that for you you reckon yeah on the dark web
06:20it's the look-alike you meet in an alley at midnight and he just goes in his bid for the
06:28elusive Hollywood handshake I live in home Aaron is aiming for buns with a light fluffy texture it's
06:33just a simple bread dough with an egg yolk and some butter it's like a really light brioche but Tommy's
06:39having issues with his dough it's definitely feeling on the dry side first proof can do one this so
06:44let's hope and pray I'm going to prove about 45 minutes I'm going to prove that for as long as I
06:52can normally I want to do 45 minutes but I really need to leave time for the second proof I've just
06:58got to do the same as I did in bread week and then it should be okay with a bread week win behind her
07:04Jasmine's hoping to impress again with finger buns flavored with strawberry and lemon and apricot and white
07:10chocolate the final regardless of your five times star Baker is actually a great leveler it's like
07:16the final at Wembley whichever team turns up is going to win I feel like I need to bring it this
07:20week yeah with the first proof well underway bread is rising the Baker's focus has turned to fillings
07:28this is going to be a peach buttercream this is going to be the frankfurter that sits inside of
07:32the bun and while a classic finger bun is a study of simplicity come on Prue and Paul will be
07:37expecting flavors worthy of a final this is my apricot jam I've looked over the last 10 weeks
07:43I've seen what flavors that the judges have enjoyed and bringing them back to the tent you got any
07:49surprises for us this week you always go your own way don't you hair and hazelnut splashy user juice
07:53that's bold I've got a good feeling about you don't forget my hopes up Noel why not okay so
07:59there's a dream that is true you should always dare to dream I'm a child it's always been determined to
08:06everything so it's not one night and pork in sight you ate with your hands brush birds have taught him
08:13resilience and I always taught him that you follow your dreams and he has it's gone for it so that's
08:20where he gets his determination from his mom and Aaron has never given up on his dream of entering the
08:2910 first apply I think it was 2017 and I've had the year after as the years went on I just didn't
08:36think I had the skill but I always trusted that I had the tenacity to actually try oh I'm so proud
08:42babe thank you I had so much encouragement from my friends and family who wants me to succeed and do
08:50well and follow something which I'm really passionate about what would it mean to him to win
08:57everything because it's been six seven years in the making and I think it'd be everything yeah
09:05hopefully Aaron will believe in Aaron like we do if he were to win finally be like yes I am good you
09:13never know we shall see if you believe don't believe in enough I think it's gonna taste good it's
09:18gonna look good and a little bit of originality yeah a little bit of you a little bit of not you
09:23for the me it shows a little bit of me you've gone wrong somewhere okay with the first proof pushed as
09:30far as they dare I don't know why I'm feeling nervous because I did well in bread week but
09:34it's just stressing me out this week the bakers face a race to shape their buns it's definitely not
09:39it's gonna be the nicest dough in the world but we just have to keep moving so I'm just folding
09:43them in to get the ball from here I'll roll it out into fingers but with finger buns size matters
09:50too long and thin and they won't have the height the judges expect come on let's go but short and
09:56fat and they'll lack that classic elegant finger shape looking beautiful thank you very much but one
10:04Baker what you look not unless you don't tell him what has happened has other concerns look at that
10:09like that should just be really soft something else has happened there I think I know what one of the
10:18problems is I put citric acid instead of salt into the dough oh Alison they just look really similar and I
10:31just wasn't paying enough attention oh no I just thought that's salt there obviously then I suddenly
10:36thought oh do you think your family are proud of you and then I was like no don't say that now when
10:39I've made a mistake I need to keep keep you gotta remember they're still proud of you no matter what
10:42the outcome yes Tom look at you man you are something to be proud of stop it growing up my
10:50relationship with food has been interesting because I knew I was gay from a really young age which meant I
10:57I had quite a lot of time to learn how to hide it baking was the one thing that I would allow
11:01myself to indulge in that felt I was able to be myself but what started as a form of escapism soon
11:08became an obsession once he's got a passion for something he gives it his his full intensity and
11:13that's and that's him and I think he's found a way to deal with issues in life despite having quite
11:21extreme anxiety he is stuck at it and it's really showed me that that our Tom he could do anything
11:27he turns his hand to now and that as a mum just makes me prouder than anything I could possibly
11:32imagine 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 your
12:07final signature while finger buns are left to rest for their second proof leave them in for as long as I
12:14feasibly can they have to be in the oven in the next 30 40 minutes the bakers toil on right next up
12:21with their fillings and frostings now I'm moving on to my creme patch what's happening that looks like
12:26dog sick no you have a way with words have you ever been told that if they said to you you can't win
12:32but you've got to choose who wins yeah who would you choose who'd you like best well it's like having
12:38kids yeah I feel like you can't have a favorite you definitely can do you think you're the favorite
12:44and your family no my brother actually you're my sister why you're third I'm because I'm like
12:52middle 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 push
13:05chair put her on the floor and she would go off and find things to do always very determined I guess
13:12a part of that determination comes from obstacles and challenges that she's faced growing up with
13:18alopecia it's been really hard to see myself as good enough but my resilience to kind of get up and
13:27just keep going has grown so much because I don't want to ever not do something because of my alopecia
13:33because then it's almost one thank you and jasmine's needed every bit of determination and grit as she's
13:39juggled being in the tent while sitting her medical exams I have just been amazed at how hard she's
13:45worked because it has really been quite a sacrifice just absolutely focused on her baking and her
13:51medical exams to jasmine I am unbelievably proud of her of how far she's come and whatever happens in the
14:01final she's triumphed yeah yeah these are proved need 50 minutes to bake cool and decorate I feel like
14:10I'm on time they proved we'll have buns so we can put stuff inside and versus where I was five minutes
14:16ago that feels like a real win there's just one hour left okay I'm going in he's gonna literally bake
14:21for like 10 to 12 minutes great they're going in now I need icing this is rum for the pina colada
14:29this is the mustard I am gonna make it a little bit thicker it just needs to hold the shape of like a
14:34mustard I'm making water icing but I'm not doing water I'm doing lemon it's just quite sweet the
14:39lemon takes the edge off it oh I wish they were taller told me yours really fun yeah but that's
14:45because I've messed up my dough mine feels so flat oh my gosh they look amazing Aaron I just think the
14:51way it's expanded here perhaps it needed proving longer I could just be being hypercritical oh that's
14:57so sad they're nowhere near as domed as they should be but at least we've got something to put things in
15:02they're looking a bit flat but then making bread for Paul is just always scary bakers you've got 15 minutes left keep going
15:09okay icing this is not my most glamorous work I tried every implement at home and it was the one that worked best
15:16this is the peaches and cream buttercream frankfurter ah should have worked out a better way of doing this
15:24mustard icing let's go and I know it's not a typical iced bun I just couldn't find a way to make
15:30them look neat this icing it's just impossible to make it ever look good trying to keep a steady
15:35hand in these last few minutes is near impossible I think he will say they're slightly underproved
15:41got these on top tiny bits of hint transform the bake bakers your time is up please step away from
15:51your iced buns don't complain that much it's edible it's judgment time for the finalists and their iced
16:03finger buns hi Tom hello how you doing hi Tom the bread looks awful yeah I'm really not happy with the
16:14bread but I love the decoration okay we have the pina colada finger buns which are a pineapple gel
16:19with a coconut creme pat and then some rum icing on the top I really like the flavor I think the
16:26rum is a little too dominant yeah it is definitely tough your bread is awful I think instead of salt
16:32I put citric acid in do you know if that would have any impact yeah it would certainly slow it up yeah
16:36activation of the yeast okay and then we have pot dog finger buns which are a peach and cream cheese
16:43buttercream with cream cheese icing on the top the peaches cream are lovely the flavor isn't that
16:52beautiful stunning but I'm really struggling with that bread chunky little monkeys are they okay the green
17:04ones are pear and hazelnut I love the filling the pear comes through nicely and I like the bread because
17:13it's quite soft it's soft dish and it's too tight needs to open up a little bit more I've got a nose
17:19it's hazelnut in there it is that's what makes the cream taste so good yeah nice flavor okay the pink ones
17:25of rhubarb and strawberry with a vanilla creme mousseline rhubarb's work beautifully well in there and
17:33the creme pat works beautifully well the issue is the bread is just too hard okay nice flavors appreciate
17:39it thank you thank you very good the shape you look good but look quite flat you've lost a bit of height
17:49on that you may have knocked some air out of it but I like the toppings right let's have a look they
17:53have strawberry jam and then a lemon cream I love the soft dough yeah I got a mouthful of mint that
18:03works really nicely got strawberry very strawberry it's lovely yeah it is it's really nice shall we
18:08taste the apricot one yeah the orange ones have an apricot jam and a white chocolate creme diplomat
18:13that is absolutely delicious it's got a nice zing to the apricot but the creme diplomat is so luxurious
18:21and silky smooth it works really nicely with it yeah I think you've done a decent job with that
18:25Jasmine well done thank you I am proud that I managed to produce that in the time get it to
18:33where I wanted it to be it wasn't perfect but I'm just perfectionist and I need to get with myself
18:37of course I would have loved to have smashed it out the park but it's the last one and I'm not coming
18:43away feeling like I've done terribly you 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 you get to the
18:52tent like the only thing that matters is being able to replicate it in there with their signature
18:59finished the bakers now face one last gingham shrouded mystery challenge hello bakers welcome
19:06back to the tent it's time for your technical challenge and this one has been set for you by
19:11the high priest of patisserie Prue leaf Prue have you got any words of advice for our finalists you
19:17guys have got the skill have you got the delicacy as ever this challenge will be judged blind so we're
19:24gonna have to ask these two to do one so for your technical challenge Prue would love you to make a
19:31a tower of exquisitely decorated white chocolate and lemon madeleines your madeleines should be made
19:38with a bar noisette and filled with lemon curd but they also have to have that characteristic hump you've
19:45got two hours and 15 minutes on your marks get set back final technical baby oh god have you read the
19:57method there's no instructions the actual method just says to make a madeleine tower oh my goodness
20:04I have to make a tower of madeleines we've never made a madeleine I see we've brought the traditional
20:11British summertime weather today I know but the final technical Prue and it's madeleines what I like
20:17about this is it's a kind of party twist to make a celebration tower I think it looks great need 31
20:23madeleines all together and that they've got to stuff them with lemon curd and the icing is melted
20:28chocolate got a little bit golden color isn't it yes and it's got a proper hump on it yeah it says the
20:34most important thing is to get the batter chilled what makes things rise well is a shock of the heat
20:40so if you cool your batter and it's going into a hot oven it accentuates that shock ah that is good the
20:49chocolate is enough to ice every mouthful but it's not too thick you've got that lightness in
20:53the sponge then you get that zinger from the curd itself it's going to be interesting to see how our
20:57bakers deal with this get this right this could win on the baker I'm gonna start though we're in those
21:05wet was that I should be able to say this this is why I'm not going to speak in French it's basically
21:08just brown butter I want to make sure I don't burn this butter we just want it browned nicely I
21:13basically cook it until it smells nutty looks good smells good right let me put the zest in here
21:20your last technical it must feel good I actually like the technicals even though I can be rubbish at
21:28them I still enjoy doing them but these have got first and I haven't had first have you never had a
21:32first second today is the day today is the day brown butter now is in the fridge to chill all right I'm
21:40going to get my batter together as quick as possible because you need enough time to rest in
21:44the fridge a madeleine's light fluffy texture comes from whisking air into eggs and sugar before
21:49carefully folding in flour I'm using a metal spoon because apparently that deflates it less delicious
21:55brown butter knock out that air and the baker's madeleines could end up flat as a pancake everything
22:01is now in there I'm gonna beat the batter for a while I feel like there's a lot of sneaky little booby
22:07traps in this technical I just don't want to be lost I get into piping bags and into the freezer but
22:13I want it to be cool because that's how you get the hump while Tom and Aaron chill okay I filled up my
22:21molds I think I'm gonna go in Jasmine's wasting no time hitting the heat let's start with 10 minutes
22:27at 180 right lemon curd juice of two large lemons two large eggs beaten and 75 grams of pasta sugar
22:33stopping this from the scrambled eggs I'll add the butter at the end oh that's okay it's Cody so I
22:39just want to get a call okay let's have a look I just have no idea what makes the hump I'm hoping the
22:45mold just magically creates it I think I should start baking a cake batter I really want to leave them to
22:51dress for longer but there's no time this goes to my outfit it's lovely that's how I call Paul
23:00he comes running out naked
23:03bit thick Aaron doesn't have his madelines in yet I don't know it's freaking me out I'm like why am I
23:11no further ahead than Aaron bakers you are halfway through you're doing so well keep going okay let's
23:20take these out oh there's no hump that's some flat Madelines 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 then fridge I'm not saying we're competitive but I'm
24:10just waiting to see if he gets a hump no harm 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 home right my next stage is to pipe them with lemon
24:32crude yeah I'm just kind of going in and then coming out hello there we are the hump police and we've
24:38come to check out your humps there it is there's the hump I mean and then I do well I'd have a big
24:43massive hump it's an idol well we'd all have a big massive hump not a single hump that is really sad I
24:51feel demoralized bakers you got half an hour left we love you and your Madelines decorate your Madelines
24:58to form an ombre design how do we do an ombre design from the French word for shaded ombre is a gradual
25:05blend of color so I just want to get a good rose color on this and just adjust the color as I got
25:09the chocolate into the mold with 31 Madelines the bakers must calculate how many of each shade they'll need
25:14seven six five four three that's not enough get the maths wrong maybe get 80 on the bottom and they
25:21can kiss their ombre goodbye might do two colors dark pink to light pink oh my gosh got to fill them
25:27how long do I have left do you have 15 minutes left oh my days I'm gonna put both the shades of
25:34chocolate into the mold and squish the Madeline in I don't think you need too much right switch to a
25:39different color wait oh my god oh my god I just realized dark pink at the base to pale pink at the
25:45top they mean of the tower they don't mean of the Madeline oh no I'm gonna keep going this is a mess
25:52that's done put the freezer to set hard so I've done seven dark pink I need two more of these ones
25:59come on come on I'm gonna call that super quickly do you know I'm just gonna start now oh my god all right let's go fast
26:09pace baby stop falling off oh come on that looks terrible I have no idea if this is what it's meant to
26:17look like and I wanted them to be quite neat but it's not gonna happen bakers you've got one minute
26:23left oh my god I thought this part would be quite easy I've lost track of which colors which you're
26:29all 30 of one have to be on here come on Jasmine this is my stress I've had in the technical I've
26:34finished I mean it's a tower of Madeleines it's all right hope for the best finish the tower with a
26:41ribbon bakers your time is up oh the ribbon please bring your Madeline towers and place them behind
26:48your photos forgot the ribbon I thought the ombre was meant to be on beautiful it's like little
26:55presents on see you five last technical Paul improve are expecting three towers fit for a
27:02final maybe 31 lemon curd filled Madeleines iced in a pink to white chocolate ombre design okay let's
27:11start with this one overall it's not bad it's quite neat I think the ribbon would have been prettier on the
27:16top really yeah it's a bit of a sort of VA that'll do I think all the Madeleines are there and they
27:20look pretty good but the whole point is on okay interesting interpretation yeah some of the chocolates
27:25broken through you know a few holes in there it's very thin yeah not enough chocolate the bake on the
27:30Madeleine doesn't look too bad does it have a hump a slight hump I think it may have been over whipped
27:35yeah they're all quite flat there's a nice squeeze of curd a nice lemony flavor lemon comes through lovely
27:43moving on to these there's been a serious issue with the chocolate very thin though they have got
27:48the so one brave this style right and just not all necessarily in the right place the ribbons um the
27:54ribbon seems to have defeated them all yeah the easiest bit there's not much of a hump in there
27:59either but the bake looks good really they've got the right degree of browning there's a lot of curd in
28:05this cautious days nothing but lemon curve moving on this is a bit of a mess yeah chocolate's pretty
28:14terrible and they haven't got a required number they all taste absolutely delicious but there's no
28:21hump in fact there's a depression is it under bait yeah it is okay Paul and Prue will now rank the
28:28madeleine towers from worst to first in third place we have this one who is that jasmine you
28:35didn't have enough chocolate but you didn't have a hump it's a bit of a mess but of course they taste
28:40absolutely delicious in second spot we have this one this is this Aaron the actual shading was pretty
28:50good to shame they went the other way around the sponge was all right she had a decent amount of
28:54lemon curd they're probably a little bit too much lemon curd okay which means Tom congratulations your
29:01interpretation was really interesting they are all absolutely delicious and Tom's also particularly
29:05delicious thank you so much nice can't believe it to have won that I'm very happy I was a little
29:13bit sad when they gave Aaron second well his looked incredible why can't believe I've never once got a
29:22thirst in technical but tomorrow I'm coming to compete for that lovely little cake stand that
29:27would look so good next to my gold fruit bowl at home anyway that was not my finest moment in the
29:33tent but I think I was going into tomorrow feeling comfortable I might have become complacent so
29:39actually it's a bit of a kick up the bomb there's just one more challenge left in this year's bake-off
29:48see you guys on the other side would you say it's pretty even Stevens at the moment I would yeah
29:57Jasmine was considerably better than the other two in the signature but in the technical she was in
30:03third place a leader certainly diminished her nose down yeah she's got a nose in front he wants this
30:11today he's always been good on flavor his adventurous potentially he could upset the apple cart because Tom
30:16made an elementary mistake you need salt in a bread I mean it's textbook errors with anyone the
30:23technical what's crazy is this gonna be all down to this last bake if you look at the three of them
30:28and the style of their baking Tom to have the finish when it comes to structure then you put it on
30:32Jasmine and Aaron's have the flavor so if we could create one person out of the three of them it would
30:38be the perfect bag welcome back to the temp bakers this is your last ever challenge so for your show
30:55stop a challenge the judges would love you to create an elegant and sophisticated table cake there should
31:02be grand centerpiece cakes measuring at least 1.2 meters in length that's about twice the size of
31:09poor Hollywood it's probably three times actually maybe four the judges are looking for great flavor and
31:15exquisite decoration this is your last chance to impress the judges you can do this good luck you got four
31:22hours and 30 minutes for the last time on your marks get set let's do it oh let's go
31:31it's the final babes double mixer it's 100 necessary with the sheer volume of cake 1.2 meters I have
31:41never baked anything anywhere remotely on this scale right now I feel really calm like I'm in the zone I know
31:47how to do this the Baker's final showstopper challenge I'm really looking forward to a table
31:53top centerpiece this is the biggest cake ever baked on Bake Off we're asking them to make a 1.2 meter cake
32:01it's a lot of sponge it's going to be a real challenge because they've got to get all those
32:07cakes baked and cooled it's all about my tasking today we want great texture on the sponge fantastic
32:14fillings and it's going to look good and I want to see a proper tabletop masterpiece this is
32:18probably the most important challenge of the entire 10 weeks for the final to rest on one cake it's
32:26terrifying really good morning Jasmine your final challenge describe to us your showstopper it's a
32:35summer celebration cake I'm gonna have three layers of the bottom and top layer will be a cardamom sponge
32:40and in the middle one will be almond and raspberry in between those two layers there'll be a lemon
32:45mascarpone cream I would recognize that as Jasmine yeah hang on there's no pistachio in it I was so
32:52tempted with the Bake Off crown within touching distance Jasmine's going all out with a cake
32:57celebrating her favorite Bake Off flavors she'll recreate her cardamom sponge from week one with an almond
33:03and raspberry sponge filled with lemon mascarpone cream and covered in Swiss meringue buttercream I've looked
33:09looked back over the last 10 weeks look to different things I've learned and really enjoyed
33:12doing the ones who got the best mark comments it's not a madeleine I think you'll be all right I'm not
33:19making a madeleine anytime soon while Jasmine's cake is packed with bold flavors I love using cardamom
33:25I'm putting quite a lot in I want you to be able to taste the cardamom properly Aaron's planning something a
33:31little more subtle this is my darling tea which I'm going to grind the champagne of teas they call it it's
33:36is delicate a lot of the things I've made have featured tea and what better way to use tea than
33:41the champagne of tea for the final of the Great British Baker Aaron will add delicate Darjeel into
33:47both his sponge and apricot compote filling and recoveries cake in American buttercream to create
33:52a green pastel ombre effect with green leaf twills chocolate and sugar paste flowers and decorative
33:57piping to finish so I feel like you're staying true to brand botanical and tea it's also going to be
34:03sweet biscuity caramelly sometimes you need lots of different components to make something tasty
34:09but you do need a hero flavor otherwise Paul cries I don't know what my hero flavor is today he loves
34:14saying hero flavor doesn't he maybe you've seen himself as a hero he is a hero have you seen the
34:19meerkat adverts oh I have I don't think I've ever seen him as happy as when he goes simple
34:24put him in the room with meerkats and a cape on he's dreaming maybe I should have made a
34:28meerkat cake oh my god he would have loved that okay so fold fold it might be too late for a meerkat
34:38redesign but the bakers must wow the judges with perfect sponge this is the cardamom sponge they
34:44are going to make 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
34:58the ability to manage two ovens simultaneously all together I need 12 tins so I'm going to bake it in
35:05two batches of six got two more cardamom to do but there's just so much to keep a track of that's the
35:10challenge today can we get it cooked can we get it cooled this requires pace 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 I need
35:27to do another batch I've lost about 30 minutes it's not great right now I'm on to making cake too my
35:35almond and raspberry cake while Jasmine makes a star on another of her bake-off success stories I love doing
35:42chocolate week and making my financiers I'm making my almond and raspberry cake contribute to that
35:46Tom's going in search of redemption in week six I did a raspberry white chocolate basil tart it was
35:52one other element away from being really delicious today we are revisiting those flavors and doing
35:57them justice Tom will soak layers of delicate chiffon sponge with raspberry and basil syrup sandwich in
36:03a tropical mango and passion fruit ganache packed with fresh raspberries and it'll bring his cake to
36:07life with bright green moss to create his path to the tent lined with a chocolate beehive edible flowers
36:13and a raspberry and basil jelly recreation of the iconic bake-off chocolate cake now the big statement
36:19that we've had with you over the last few weeks is style and substance you need to nail both absolutely
36:25you certainly have the skills it's just as you've managed not to screw it up good luck mate thanks
36:31guys see you later come on it's like having a facial that is all the cardamom cakes out he's
36:39going in as Jasmine's final batch of sponge enters the oven and the last of Tom's exit sponges look
36:46lovely risen nicely I have to just keep up the pace now and not slow Aaron's remade his batter but
36:52he's on the back foot how are you darling broke a bowl what a glass one full of cake mix oh gosh
36:59this is the biggest cake you've ever made right yes and I'm behind throw it off that's what I do I
37:06throw that off and then we continue just keep going make curd this is the biggest curd I've ever made by
37:14quite a long way white chocolate tropical ganache mango passion fruit and lemon I can't believe I'm
37:19still making sponges oh my god I am your cake and one big lemon the next sponges are in I'm just going
37:28to prepare my apricots I've created a brew Darjeeling tea so they rehydrate with some of that flavor and
37:34aroma all the cakes are baked raspberry ones are looking good I'm happy with them okay this is my
37:40buttercream I'm doing American buttercream American buttercream it's just butter and sugar very
37:49simple buttercream but there's nothing simple about Jasmine's I'm doing Swiss meringue buttercream
37:55gives a really nice smooth finish but thing is these buttercreams take ages to make these are the last
38:01two batches while Aaron waits for his final cakes to bake Tom and Jasmine push on with decorations
38:08I'm gonna make some caramel shards 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
38:22over there and I'm just assembling over there honestly over there kick his toe kick his up is that your gear
38:30over there that's my gear so I'm about to start assembling my cakes and I'm just getting these ready for my
38:35moss and breathe and breathe big time and breathe bikers we are halfway through we're halfway through
38:46darlings if you do well you'll get a hand shake if you don't do it won't be worth the calories come on
38:56team this is my American buttercream it's whipped up really nicely let's actually just start assembling these as
39:02Tom starts building that sponge is moist Aaron's still baking I'm gonna get five more minutes struggling
39:10oh I don't know what to do now I'm gonna put this in and Jasmine Swiss meringue buttercream come on it's
39:16missing the butter it's gonna be so tight this is the cake soap raspberry and basil syrup the speed of
39:24you Tom just need to keep moving now I'm not stopping you guys great I'm moving all around you
39:29you're flowing that's all of this sponge is done the only thing I have to bake other than this is
39:34twills I do however want these cakes cool ASAP I need to get these cakes assembled kick one done
39:43three more to go if I can stack them in ten minutes ice them in three minutes this feels completely
39:49impossible hello Jasmine would you like another handshake he's got no handler he's lost his hand from all
39:55your handshakes now I'm going to start filling my cakes this is my apricot I'm just a little concerned
40:01about how sweet the ganache is actually you know what lemon juice this is lemon curd cream all the
40:07elements are good I want lots of raspberries hello hello such luscious hair beautiful hair oh Tom how's it
40:15going my darling yeah yeah good this is like a really key stage now where I love that you guys are here
40:21I don't know if I've ever worked this fast in my whole life oh I need the gel it's actually nuts
40:29it's the added pressure of all of the people not just Paul and Prue are going to try this cake
40:35and it's only just occurred to me
40:40bakers you've got one hour left an hour into the freezer final cake okay let's go I'm not there yet
40:51but I'm getting there you got it Tom come on baby oh that is coming on gorgeous go on Aaron this is my
40:57last cake but I need to do decorations do you know what my moss that's a good color oh that's little
41:07meringue kisses this is caramel I'll break this up and then I'll stick it in now we turn four little
41:13cakes into one long cake that's straight that's straight just want to be able to ice it yeah I'm
41:18going for the ombre effect sage to beige this is when the Swiss meringue buttercream comes into play
41:24because it's so easy to get on my dad's a posture so maybe he would be proud of this maybe that's
41:29where I get my cake making skills from feel like a construction worker what do I need now what do I need
41:35now can I have a blue torch please let's go baby there's something lovely about ending where I started
41:44just shoving green moss into a cake this is the texture going on bakers you have half an hour left half an
41:51hour to impress I'm gonna impress you now I'm moving to onto my twioles very very quickly oh there's
42:00almost there come on yes bro amazing thank you gotta break this oh my god that's not good guys it is
42:15raining the thunder is happening it's kind of like who's gonna win who is gonna win once I finish
42:24this I'm gonna make some flowers oh my days I mean that says Jasmine to me that's what I wanted I want
42:38a little bit of me on a cake you've surpassed yourself I think I'm gonna try and make a chocolate flower but I
42:43don't know if it will set in time oh no beehive oh god I don't have time for this bakers you've got ten
42:50minutes left right come on flowers these are all edible flowers all delicious just keep adding and
42:58adding and adding and then it comes to life that's so fragile can I do more twioles maybe they're lilies
43:04my mom's favorite flower is lilies I'm almost there come on I have really got to move now breathe
43:12Jasmine come on keep moving bakers you've got one minute left okay what have I forgotten
43:19strawberries I'm just going to put a few chopped apricots on top just for color one beehive is there
43:28I'm feeling happy this is how I hoped it would look Tom that looks epic
43:37okay bakers your time is up please step away from your showstopper it's done it's done oh my god I could
43:52try the winner of this year's Bake Off will be announced at a very special garden party and
44:15despite the inclement weather the field is full of friends family and their newfound making 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
44:27reunited so uh yeah we can actually properly celebrate which is great it feels nice to come
44:32back again it's weird could be so used to seeing just a few people here now there's all this it's so
44:38nice come back and not haven't dress of bacon I'm really happy right now so hard to say who I'd want
44:48to win because I love them so much all three of them since day one my favorite and I think is the winner
44:56is Tom Aaron always have something surprise so he may be surprises he may win Tom and Aaron are just
45:07something else but Jasmine has been consistently fabulous I think it'd be Jasmine Jasmine it's time for
45:22your showstopper I might need some help we've got yeah I'm not strong enough for this me too it's a
45:30lot of cake it's a lot of cake well I have to say I think it looks really beautiful your little
45:43meringue kisses are all lovely with their pastel colors I do like the way that you've used the curve in there
45:48to give it that natural texture as well okay let's see what it looks like inside the top and bottom
45:55layer a cardamom sponge and in the middle one is raspberry and almond it's a lemon mascarpone
46:00cream with some more fresh raspberries inside
46:02flavor of the cake is absolutely lovely definitely cardamom but it's not overwhelming the cardamom works
46:18really well with the almond and raspberry in the middle and the lemon is subtle overall you've got a
46:22very delicate cake mmm I think it's absolutely beautiful great job Jasmine well done
46:29thank you big sigh of relief
46:32it's such a big sigh of relief
46:34I feel like I could cry
46:36well done
46:37yes Jazzy
46:39you deserved it
46:43Aaron would you like to bring up your showstopper please
46:47team efforts got it oh my gosh it's so you're right yeah I'm good I like the size of it I like the
47:00component parts these little parts look lovely on the top but it looks a little bit rushed and
47:05that's down to the piping this slightly unusual piping around it that was my design choice so it's
47:12quite interesting that you guys do you know I really like the design and I like the
47:17colors I agree that the bits that are not quite perfect but it's really
47:22interesting this Darjeeling I'm looking forward to the flavors of the sponge is
47:27Darjeeling and then the filling is a jammy apricot compote with Darjeeling tea
47:33and toasted milk buttercream
47:37the Darjeeling does come through but I'm struggling to find a proper hero flavor the
47:45apricot is just not strong enough I actually like the flavor very much it's quite delicate
47:51a bit the cake is a little dry it's over baked sponge thank you
47:58Tom are you ready for your showstopper I'm ready
48:14so welcome now is it a free man operation I've got this has been in the gym oh it's quite heavy whoa
48:22what a cake okay wow well I have to say I think it looks absolutely stunning I love the famous
48:40bake-off cake is there a missing raspberry take it off there 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 looks
48:52absolutely wonderful it's a question of how it tastes yes so we've got three layers of raspberry
48:59chiffon sponge they are soaked in basil and raspberry soaking syrup with a little bit of lemon juice as
49:05well and then we have the passion fruit mango and lemon ganache and there's some fresh raspberries
49:10inside of that ganache as well Tom that tastes amazing you get the raspberry you get mango it's just
49:27wonderful great job Tom the chiffon is particularly nice but it has Constantina down at the bottom
49:35okay because of the weight of all the sponges flavor wise it's fantastic it's light on the
49:40palate the American buttercream works really nicely as well and then the tropical fruits and then the
49:44raspberry so there's a lot going on in there but you've managed to balance it all as well Tom I
49:49don't think you could have improved on this cake you have the style and finally you have the
49:56substances great job thank you so much guys thank you for you well done mate you can't do any better than that can you smash that so much
50:08that was like the worst feedback because it's just enough to give me that little bit of hope
50:19Prue saying she doesn't know how she would possibly improve that cake it's like a tease it's just enough to make me think
50:28maybe I know that I won't win today 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 I have no idea what's going to happen now I just
50:46have this feeling that they liked it but they didn't love it Tom's they loved it to be honest I have
50:52no idea so I don't know oh my gosh I'm gonna go
51:06oh my god as the bakers are reunited with their loved ones
51:13you just go straight for the cake Paul and Prue have a massive decision to make three huge cakes
51:25three incredible bakers I've never seen bigger cakes than that in my life I thought Ian was gonna
51:31jump out of one of them yeah I think overall the standard was pretty good yeah but Aaron struggled
51:37for the little I felt for Aaron because as soon as you said he sponge was a bit dry he knew yeah
51:42but we are nitpicking here yeah it's still an amazing cake it's just unfortunate he's in a tent with the other two
51:48yes Tom's garden conceptually it was so clever he aced it didn't know the path to bake off
51:57the flavour from his cake was stunning and of course the look of it style and substance came hand in hand
52:02would you say Tom and Jasmine's cake were on a path I think they were I mean Jasmine's cake was
52:08cardamom that's a punchy thing to do in a final yeah she managed to get the level of cardamom
52:13and smack on the nose it's going to be really really difficult both did pretty well faultless
52:18cakes yeah to pick the winner is you know it's there's a lot of onus on us now to pick the right
52:23person Priya and I will sit and have another cup of tea yeah and we'll sit down another slice of cake
52:28guys it's been so really the dream team come on let's go I'm going the fair
52:36and have they decided yeah they they've decided oh my god
52:52hello firstly thank you all for coming and we now ask our free finalists to step forward big round of
53:00applause for Tom Jasmine and Aaron what a final it has been all three of you should be very proud of
53:14yourselves however there can only be a one winner around here the winner of the great British Bake Off
53:24twenty twenty-five is
53:31you
53:33you
53:34you
53:35you
53:37you
53:39you
53:41you
53:43you
53:45you
53:47you
53:49you
53:51you
53:53you
54:20you
54:23you
54:26you
54:30you
54:32you
54:36you
54:50When it comes to Jasmine, you don't want anything but the best way
54:54because she does what she does so well
54:57and she literally deserved it.
54:59I can't feel bad for not winning against that powerhouse
55:03of a pocket-sized baker.
55:06Ten out of ten, twelve out of ten happy.
55:08She has just been so flawless throughout.
55:10There was no other way that could have gone today.
55:12Thank you so much.
55:15The 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 she could go this week.
55:27Not once, that's unusual.
55:29And to win five-star bakers and then win over all, 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.
55:41I want to say to myself when I don't think I'm going to be able to do something,
55:44when I don't have faith in myself, that I just should give it a try.
55:47And try, and try again.
55:52And something great might happen.
55:54You never know.
55:57When we walk down the street
56:01We don't care who we see, you and me
56:05Don't have to run
56:07Where's Keefe?
56:08There.
56:09Where the heart?
56:10Where the heart?
56:10Cause we got something
56:12Burning inside
56:13We got love
56:16Power
56:17It's the greatest power of them all
56:22We got love
56:24Power
56:25We got a new client today
56:28Hello
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
56:37We always laugh
56:40Don't have to cry
56:42And this is the reason why
56:45We got love
56:48Power
56:50It's the greatest power of them all
56:53We got love
56:56Power
56:57And together we can't fall
56:59Oh, that's such a lovely ring!
57:29Are you a star baker in the making?
57:34If you'd like to apply for the next series of Bake Off,
57:37visit channel4.com forward slash take part.
57:43And we've just enough room for an extra slice of Bake Off Friday from 8.
57:46Now with knitting like you've never seen it before,
57:48our 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 after that,
57:56Channel 4's brand new drama Trespasses starts from 9.
58:00The final stop of the journey next for Worlds Apart.
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