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Mary at 90: A Lifetime of Cooking - Season 1 Episode 4
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00:00Mary Lane.
00:01Hello, and welcome to our regular monthly cookery spot with Mary Berry.
00:04Well, I wonder what we're going to do here. Let's have a look.
00:06I've already whipped the cream, and that is a quarter of single and a quarter of double.
00:12Celebrating a lifetime of doing what I love is a real honour.
00:17I think they look perfect.
00:20Joined by wonderful old friends.
00:22Cheers!
00:23No, no, no, no.
00:24Oh!
00:25Come on, Berry.
00:26And special new ones.
00:28Delicious.
00:29I've never had a dame in the house before.
00:31Hello, sailor.
00:33We'll cook some of my classics.
00:36You're such a great teacher.
00:38Well, I've never been this scared since I did my exams for horticulture.
00:43Update, old favourites.
00:45Chickpeas.
00:45What were chickpeas in the early part of when I was cooking?
00:49And, of course, share some delicious new recipes.
00:52Where on earth would I rather be right now?
00:56Oh, no, oh.
00:57I've dribbled the custard now.
00:58No, no, it's all right.
01:00You mean to tell me I did this?
01:01You did that, rejoicing in my ongoing passion for home cooking.
01:06You're such an inspiration.
01:07If I were to sum up my life through food, it's been such a pleasure cooking for family, friends, and, of course, for you.
01:29Out of the thousands of recipes I've written over the years, today I'm celebrating the ones that are asked for time and time again.
01:39Well, I've got plenty to choose from.
01:40My classic lasagna that I've been making since the 1960s, a decadent reinvention of my delicious 1970s chocolate cake.
01:52My much-loved recipe for these peppery, cheesy biscuits.
01:56And my all-time favourite, the Victoria sandwich.
02:02My dear friend, Alex Jones, is on her way with the lovely Scout.
02:08Can't buy it.
02:10She's like so many people I've helped to cook over the years using these recipes.
02:16Apart from my own mum, she's the only one who's taught me anything domestic, and I think that's the same for lots of people all around the country.
02:23Come on, Scout.
02:24Let's go.
02:24Let's go and see Mary.
02:26Oh, it's so good to see you.
02:28Welcome.
02:28It's great to see you.
02:30Look, the children have picked these for you.
02:32Oh, how lovely.
02:32As a little something.
02:33Oh, great.
02:34Well, you're here to cook with me.
02:35I mean, hopefully I've improved since last time.
02:38I'll see what I can teach.
02:39All right.
02:40Come on, then.
02:40In we go.
02:41Come on, then.
02:42Come on, Freddie.
02:43How are you?
02:44Come on, Scotty.
02:47I tell you what, the children were desperate to come.
02:51But I said, no, you have to go to school.
02:53It's just me and Mary day today.
02:54I want us to start with an all-time classic, a much-loved lasagna.
03:02I've written recipes for dozens of different ones over the years.
03:06But can you believe it?
03:08I'd never made one until I was in my late 30s.
03:13We're using pasta in a super freezer recipe over here for lasagna.
03:17You must have been ahead of the trend, though.
03:19Well, I think I was one of the first.
03:21You can take it straight from the freezer and cook it, this one, and you don't need any
03:26potatoes or any of the expensive things to go with it.
03:29It's a complete meal.
03:30Look at the hair.
03:31I mean, you've got volume even then.
03:32This pasta here, I'm not cooking it first.
03:37I'm going to put it between the sauces and cook it during the time.
03:43You know, when we had lasagna, first of all, you had a thicker pasta and you always cooked
03:50the pasta ahead.
03:52Oh, did you?
03:53You did, and then you had to spread it out on tea towels and things.
03:56Oh, gosh.
03:57And I remember I'd have it over the banisters, and so I thought, if you make the sauces a
04:03little bit more runny, the pasta will cook without cooking it first.
04:08Amazing.
04:09There's your foil, then, to lay it on the bottom.
04:12Sauce on the bottom.
04:13I stand there and say, now, which is it first or worse?
04:15So was this live?
04:18Yes, it was live, and therefore you really had to finish on time, and the dish had to
04:22be finished.
04:23So there was a bit of this, because I wasn't used to it.
04:26The gorgeous meal.
04:27There we are.
04:28I think there's a bit of panic in here.
04:31Oh, it's hot.
04:32Yes, I can see that.
04:37Now, that's how it should be when it comes out of the oven.
04:40Oh, my goodness.
04:42That's slightly too brown, a little bit less, and it's about 45 minutes.
04:46I can tell you, I was not in control.
04:48I was really frightened, because it was so new to me, do you know what I mean?
04:53And Judy had just told me, you know, do be cheerful about it, and remember, if you're
04:58a bit boring, they'll turn off.
04:59And I was thinking that in the back of my mind.
05:01Do be cheerful.
05:04There we are.
05:05I always used to seek perfection, and as the years go by, if something goes wrong, I
05:11say, oh, well, if that didn't work, try this.
05:13But the thing is, in people's houses, things do go wrong.
05:17And I think that's why people love you, is because they know that if Mary Berry doesn't
05:21get it 100% perfect, it's OK for the rest of us, just give it a good try.
05:27Thankfully, the lasagna sheets are much thinner these days, and I just soak them in hot water
05:33to soften as I start cooking.
05:36Then once you've done that, on with the lasagna.
05:38Fine.
05:40But my tomato sauce for lasagna hasn't changed since the 70s.
05:45Start by frying the onions until soft.
05:48So your husband, Charlie, does most of the cooking?
05:51I'd say 99%.
05:53Well-trained.
05:54To be honest, one of the reasons I married him.
05:57Well, that was a good choice.
05:58I would have starved.
06:00In with thinly sliced mushrooms.
06:03You can use ordinary mushrooms, or you can use chestnut mushrooms, whichever you like.
06:07OK.
06:07So same, same.
06:09Yeah.
06:09Whatever.
06:10Now, I find at this stage, if you put the lid on, all the steam comes out, because we haven't
06:15used much olive oil.
06:17No.
06:17So let's put that on like that.
06:19OK.
06:20And then that will create moisture and steam, and that'll mean that the mushrooms will start
06:25to cook.
06:26Does Paul do a lot of cooking with you?
06:27Oh, you must be joking.
06:30He is very, very good with a corkscrew.
06:35Lid off, garlic in, and fry off any moisture.
06:41All you need is onion and garlic, really, isn't it, in your life?
06:45Add flour to thicken the sauce.
06:49Have a go.
06:50Yeah.
06:50I don't want to see the flecks of flour.
06:51OK, fine.
06:52Then, in with tinned tomatoes and two ingredients I hadn't even heard of in the 1970s.
07:01Sun-dried tomato paste and balsamic vinegar.
07:06It really does add to the flavour.
07:10Of course, herbs haven't changed.
07:12Fresh time for this one.
07:14See, it's a miracle that I've chopped that, because, you know, back in the day, Mary, that
07:18would not have been the case, would it, as we both know?
07:21I mean, you've taught me a lot in the last decade, I have to say.
07:25But also, I think I can read your recipes and understand them, and they don't scare me.
07:30Finally, seasoning and some baby spinach.
07:35Imagine how lovely that's going to be.
07:37Delicious.
07:39The white sauce is simply butter, flour, and hot milk.
07:43So, this is my classic white sauce.
07:47Things haven't changed.
07:49Once smooth, add some mature cheddar and grated parmesan.
07:54Some piquant Dijon mustard, and it's done.
07:58That's it.
07:59Butter the dish, and it's time to assemble.
08:03A third of tomato sauce, and then the cheese.
08:06Would it be a good idea to have in your left hand, that's it?
08:13Here we go.
08:14It's not the end of the world.
08:16I think a little bit more, Mary.
08:17Okay.
08:18Fine.
08:19Now for those soap thinner pasta sheets.
08:23So much easier to do this today.
08:25Not a banister in sight.
08:27I don't want to overlap it.
08:30That's it.
08:31And then this one here.
08:33See, I'm watching you like a hawk, because I'm going to make it, and I will not go rogue.
08:38Add a second layer of both sauces.
08:41Gosh, this looks yummy.
08:44And top with even more cheese.
08:47Ta-da!
08:48Pop into a 180 fan oven for 40 minutes.
08:54Until the cheese is golden brown.
08:58Oh, wow, look at that.
09:00Steady hand.
09:01Okay, here it comes.
09:03You've done it beautifully.
09:05You're such a great teacher.
09:08Well, I want everybody to have success.
09:12Because we buttered the dish, as you pull this back here, it won't be sticking so much.
09:18Oh, you see.
09:20That's why you've been doing this for 60 years.
09:22Gosh, it sounds an awful long time.
09:24Mind you, I'm enjoying this 90th year.
09:27I've had so many celebrations, parties.
09:34Mmm.
09:36Such a winner.
09:37I'm going to pass this off as my own.
09:38I'm so lucky to have someone like Alex in my life.
09:45But I couldn't look back on my many years in food without including the incredible Lucy Young,
09:53who's been at my right hand for 35 years.
09:56Well, cheers, ladies.
09:58Cheers.
09:59Cheers.
10:00Pretty all right, isn't it?
10:01It's very all right.
10:03It's quite French, isn't it?
10:05Bonjour.
10:05Lucy has great creative skills, writing recipes with me and organising my work life,
10:13including all the wonderful mail that I get.
10:16These make us laugh.
10:18Don't know the envelope sometimes.
10:21Mary Berry, a big house with a nice kitchen near Waitrose.
10:25And it found you.
10:28It did.
10:29I thought that was lovely.
10:30And this says,
10:31Thank you, postman.
10:32Dame Mary Berry, beautiful farm near Oxon.
10:36Well, I don't live on a farm, but it found us.
10:40While I love them all, some letters stand out.
10:44So this one, Mary, this is a letter from a young boy.
10:47He says,
10:48Dear Mary, I was in hospital when I first saw the Great British Bake Off.
10:52It was love at first sight.
10:55So sweet, isn't it?
10:56Oh, that's it.
10:58Watching the Mary Berry story really inspired me.
11:01How you worked your way up the job ladder,
11:04suffering with polio as a child,
11:06and coping with the loss of your son.
11:08And you are still able to carry on making people happy.
11:12My favourite recipe of yours is your chocolate brownie, Trey Bake.
11:16I gave them to all my family and they loved them.
11:19Thank you for all of the inspiration.
11:22Isn't that lovely?
11:24Lovely.
11:25I always write back by hand, if it comes in by hand.
11:28Sometimes quite short,
11:30but I think everyone who writes deserves a reply.
11:33And I feel as though we are doing our job properly
11:36and we love what we do
11:38and we want to share our passion for cooking.
11:41And what a passion it is.
11:46Lucy and I have created hundreds of mouth-watering cakes and puds over the years.
11:52But she's never seen any of my earlier attempts.
11:56And this one is certainly unusual.
11:58This is a super pudding.
12:02At least I think it is.
12:05There we are.
12:05It's a chocolate pudding.
12:06Could you get the...
12:07We've got one made in the refrigerator.
12:11Refrigerator?
12:11I know.
12:12Not fridge.
12:13I was trying to be proper.
12:16It's layers of chocolate mixture
12:19with single and double cream whipped together.
12:21And then it soaks during the night
12:24and then the mixture in the middle becomes nice and sort of cakey.
12:27And these are fresh breadcrumbs made from a new loaf.
12:33And four spoonfuls of drinking chocolate.
12:36I don't think you would believe that it would be breadcrumbs
12:38as soon as they become nice and chocolatey.
12:41It's a bit odd, isn't it, having breadcrumbs in a...
12:43The whole recipe is odd.
12:45It's unusual, but I promise you it's very good.
12:48So start off with the crumbs
12:50and then the cream.
12:52Put it on like that.
12:55Got the hang of this loose?
12:56Yeah, I'm there.
12:57That's it.
12:58Put it in the fridge as it is now
12:59and then leave it until it's all absorbed overnight.
13:04It's amazing.
13:05You're still there doing it.
13:07Yes, Lucy, but with you by my side.
13:11We're still partial to chocolate,
13:13though perhaps not breadcrumbs with cocoa powder.
13:18Black Forest Gato was another 70s hit.
13:21So what about my spectacular updated version?
13:26Here we are, Lucy.
13:27This is what we do every day.
13:29We're starting with the chocolate sponges.
13:33Cocoa powder mixed with boiling water,
13:35which is important to do.
13:38So this cooks the cocoa.
13:40That's it.
13:41So it's not so bitter.
13:43Are you counting?
13:44I can manage up to six, that's it.
13:46Then we mix that together.
13:50That's just perfect.
13:52No lumps left and no need to sieve it.
13:55Nice and smooth.
13:56Absolutely.
13:58Then in with four large eggs.
14:01Do you remember when we used to go around the country doing demonstrations?
14:06We did one and I had just broken my wrist.
14:09Yeah.
14:10And you hadn't been with me long.
14:12No.
14:12And so I had my wrist like this and you did the demonstration.
14:16And I was saying, beat them a bit more.
14:18Oh, no, spread that out.
14:19I didn't say a word, did I?
14:20No, no.
14:21I just was the hands.
14:22You were the hands.
14:22And you were speaking.
14:23I think it worked.
14:24It certainly worked.
14:25And my husband, he had a lovely remark when I came home with him plaster.
14:29And he said, oh, I'll look it up in Grey's Anatomy.
14:32And he read out, often happens to the elderly.
14:37If I'd had a spare hand, I'd have socked him on.
14:40Tiki.
14:42Baking spread from the fridge and the same amount of caster sugar and self-raising flour.
14:49Perfect.
14:50Then a level teaspoon of baking powder.
14:59Real Mary, how's that?
15:01Beautifully smooth, all in one method, works every time.
15:05I remember the first day I came, fresh from college, and I walked in and I was so scared.
15:12I know I'm quite cheeky now, but I was so scared.
15:14I remember thinking, I've really got to make sure that, you know, I'm good.
15:19I wanted to impress you.
15:21I can remember you had that lovely smile and you were so enthusiastic and you so wanted to do well.
15:28I was a trained cook, but I came to do everything, didn't I, in the office?
15:33Everything.
15:33I was doing your sort of office admin.
15:35Typing recipes.
15:36We were writing books each year.
15:38Doing a bit of telly.
15:39We do have great fun in the kitchen, don't we?
15:41Well, we love what we do.
15:43And we're very, very lucky that we've had this amazing working relationship and we're mates.
15:49While I love to reminisce, the chocolate sponge mix needs to go into the oven.
15:56You've done that pretty well.
15:58Lovely.
15:59Just level that off.
16:00I want them well risen, shrinking away from the side of the tin.
16:04Can't say golden brown because they're brown already.
16:09Bake at 160 pound for 25 to 30 minutes.
16:13A chance for a bit more chat.
16:16Mary, I've got something to show you, actually.
16:19What are you hiding?
16:20I don't know if you remember these.
16:22We haven't looked at these for about 30 years.
16:24So this was filming at home in your garden.
16:27Ultimate Cakes, I remember.
16:29It was all on cakes, wasn't it?
16:31That was you.
16:32Do you remember that in the courtyard?
16:34I do.
16:35Yes, I do.
16:36Who's that?
16:37You don't recognise me.
16:42Is it you with a pink kettle?
16:44Yes, me.
16:45Sorry to be so slow.
16:47I was looking at the Hebe in Beautiful Flowers.
16:50I remember the director, he would lean over the pond with his tripod and he'd get his camera
16:57to the perfect level of the water.
17:00And I remember I had to lean right over the water and balance it so it looked like it was floating.
17:05In the 90s, that was quite cool, wasn't it?
17:07It was quite different.
17:08How the Florentines didn't fall in the pond or the ducks didn't get them.
17:12They were good days.
17:14Still are good days.
17:15They're like an old married couple, really.
17:19The sponges have baked and we've taken them out to cool.
17:24Lovely.
17:25Nice and even.
17:26Perfect.
17:27And then cherry jam.
17:30Lots of it, all over the top.
17:32Cherry and chocolate is so good together, isn't it?
17:34I love it.
17:36That's the chocolate and cherries done.
17:38Some whipped cream and our homage to the 70s Black Forest is complete.
17:44There we are.
17:44A clean knife for you.
17:46Thank you, Mary.
17:47I like you as an assistant.
17:49I'm a good PA.
17:51Doesn't that look good?
17:52While my original Black Forest had more layers and was topped with cream, this one has ganache.
18:01Equal quantities of double cream and corner shop-bought plain chocolate.
18:06And nice big swirls on the top.
18:09Can you wash that?
18:10And for my next job.
18:18There we go.
18:19It's going through like butter.
18:23How about that?
18:24Mary B.
18:25That is gorgeous.
18:27That is decadent.
18:29There we are.
18:30Look at that.
18:31Can't wait.
18:32Beautiful sponge, lots of cherry jam and cream, and ganache on top.
18:40Mary, you've done it again.
18:41We have done it.
18:42We've always been a team, and that's how we're going to stay.
18:51Cheers, Mary.
18:52Another birthday celebration.
18:54It keeps on going.
18:55And imagine the 100th.
18:56That's what I said.
18:57Imagine.
18:57Gail's holiday.
19:01It's not only friends who've supported my cooking.
19:05My husband, Paul, has been my steadfast taster and by my side for 60 years.
19:11I'm always trying out new recipes, and I must say, Paul appreciates most of them.
19:17But he prefers the ones that his mother used to make.
19:21Over the years, he's even agreed to appear on camera.
19:25I'll take mine straight from the pan.
19:27See what you think.
19:31Mmm.
19:32Delicious.
19:34Well up to the standard, I would say.
19:38My recipe for peppery cheesy biscuits are a classic that I created for him.
19:45My husband had a gallery in the village, and when he had an exhibition for his pictures,
19:50I used to make these cheese nutters.
19:52They're very light cheese straws.
19:55They have a delicious cheesy flavour with a hint of mustard.
19:59I can't remember how many pictures he sold, but these went down like hotcakes.
20:05Into the mixer goes baking spread and self-raising flour.
20:09And have a little bit of crunch semolina.
20:13Remember, I put that in my shortbread, too.
20:14It just adds to a good texture.
20:19And finely grated parmesan.
20:22Dijon mustard.
20:24Mustard powder for extra kick.
20:27Seasoned with salt and black pepper.
20:29And whiz.
20:32There we are.
20:36That's it.
20:36Put the mixture into a regular piping bag.
20:41There you can see the flecks of pepper.
20:44And I know there's a huge trend for everybody to have things that are hot.
20:49If you want to put a bit of chilli powder in, you could do.
20:53Twist it.
20:54Twist it again.
20:55And there it is.
20:56I should get 24 cheesy nutters out of this.
21:01Enough to make Paul happy.
21:04Bit mean on that one.
21:05That's it.
21:07And I top them with an unsalted cashew nut.
21:11Paul's favourite.
21:13And if you don't want to pipe, you haven't got a piping bag,
21:16just chill the mixture a bit and roll it into balls
21:20and then flatten it down and put a nut in the top.
21:26Bake in a 160 fan oven for about 20 minutes,
21:32giving them a turn halfway through.
21:35So there they are, perfectly baked.
21:38And they're ready to serve.
21:41Oh, they're so good.
21:44Very cheesy.
21:46Parmesan gives a lovely strong flavour.
21:48And that hint of mustard too.
21:51A great combination.
21:52Alex and I are going to make what may be my most popular cake.
22:01But our dogs, Freddie and Scout, need a walk first.
22:05It's just a blanket of blue.
22:08Let's have a little sit down then, shall we?
22:10Come here.
22:10Scout, come.
22:11Come, come.
22:11I'd never had a dog before.
22:15And one day, I came home from work
22:17and there was Charlie standing on the drive,
22:20holding what I thought was a black jumper.
22:23And now I can't imagine life without him.
22:27How do you get Freddie to behave like this?
22:30He's always been quite good.
22:32I mean, if he wasn't moving and breathing,
22:33I'd think he was stuffed.
22:34He's that well behaved.
22:35Mind you, if a rabbit came by now,
22:38I'd know who'd been in charge.
22:40Oh, really?
22:41Oh, yeah.
22:41OK.
22:42Shall we lie down?
22:43Lie down.
22:44Lie down.
22:45Good boy.
22:46Lie down.
22:47No.
22:47Well, that's embarrassing, isn't it?
22:49Scout, lie down.
22:52Lie down.
22:54Well, if you won't listen to a dame, that's it.
22:57It's done.
22:58It's done, isn't it?
23:01Much easier to show off in the kitchen than with the dogs.
23:06So I've saved the best till last.
23:09The nation's ultimate favourite, Victoria sandwich.
23:15Do you remember your mum making a Victoria sandwich?
23:19Absolutely.
23:21I mean, it's what you're most well known for.
23:24We begin with baking spread.
23:27Over the years, people's biggest mistake
23:29is not using it straight from the fridge.
23:31If it's a sunny day and you put it warm,
23:35it's too soft and you don't get the same rise.
23:38Oh, I see.
23:39OK, so it has to be quite hard-ish, firm.
23:42That's right.
23:42And then put the eggs in.
23:44OK.
23:45Next in, four eggs.
23:48I think my skills have improved a little bit
23:51since we first started.
23:52But do you remember when I made you those biscuits
23:54and they were from your recipe book?
23:57Well, they were so hard and he was so polite,
23:59he said they've got a lovely crunch.
24:01Crunch?
24:02You nearly lost all your teeth on them.
24:03They'd been in the oven a bit too long.
24:05But never mind.
24:06And you had a new oven.
24:08It wasn't your fault.
24:09You know, new tools.
24:11Alex should be safe with my method.
24:13Equal quantities of baking spread,
24:16caster sugar and self-raising flour.
24:19And because it's the all-in-one method,
24:22you don't cream it as much as you would
24:24one level teaspoon of baking powder.
24:28OK.
24:28In it goes.
24:29You don't have to sip it or anything.
24:30Too much baking powder is another common error.
24:35It'll make the cake rise, then fall.
24:38This is much easier on the arms.
24:40See, I still mix it by hand
24:42because we don't have one of these.
24:43Yeah.
24:44Speed it up a bit.
24:46You like that?
24:47Oh, I love that.
24:48That is very satisfying.
24:50I reckon that's two minutes.
24:52OK, there we go.
24:56Divide the mixture between the tins.
24:58That looks a perfect mixture.
25:00Just spread it evenly.
25:03OK.
25:03Do you know, you're pretty good at judging
25:05the right amount in the tins.
25:06Well, village show is in my sights, Mary.
25:08A couple more years and we'll be there.
25:11OK, are we ready to pop them in?
25:13Right.
25:15Side by side, isn't it?
25:17Perfect.
25:18There we go.
25:19They'll need 25 to 30 minutes in a 160 fan oven until golden.
25:27Then out to cool on a wire rack.
25:31You've done very well.
25:32Those are absolutely beautiful.
25:34And by the way, there are no spares.
25:35No here one I did earlier.
25:36So, from now on, it's up to you.
25:39Look at that.
25:41There we are.
25:42And the other one.
25:43OK.
25:45It does feel very special, Mary, to be making this with you in your 90th year.
25:50Well, I must say, you know, since I cooked with you at the very beginning, I've done
25:55it several times, you were shaking away, you were nervous and fumbling.
25:59There's none of that now.
26:00Wow.
26:02There we are.
26:03Good.
26:04First, some delicious whipped cream.
26:08All of it.
26:09Oh, yes, we want it to be generous.
26:11Definitely.
26:12If you put the jam on first, it begins to go into the sponge.
26:16And you don't mind the cream coming out the sides?
26:18Not really.
26:19No.
26:20I love the little delicate strokes.
26:23Come on, get going.
26:24Do I look like I'm really concentrating?
26:26Then a good layer of strawberry jam on the other sponge.
26:30That's plenty, isn't it?
26:32You can't argue with that, can you?
26:34Lovely.
26:36Finally, the real test of Alex's confidence.
26:40The moment of truth.
26:42Go on, turn.
26:42The big flip.
26:43Yep.
26:44OK, here we go.
26:45And there are no spares.
26:46Oh, my goodness.
26:47OK.
26:50That's lovely.
26:51That's a perfect victorious sponge.
26:53Right.
26:54I like a little bit of sugar on the top.
26:57There you go.
26:59Look at that.
27:00How proud are you of that?
27:02Very.
27:03And to make it with you, very, very special.
27:05Well, you're a perfect pupil.
27:07Absolutely lovely.
27:09Shall we have a slice now?
27:10Absolutely.
27:11I'm desperate.
27:12This is why I came, Mary.
27:14Oh, look at that.
27:16Oh, yum.
27:22Happy birthday, Mary.
27:23Cheers.
27:28Mmm.
27:29Yes, yes, yes.
27:31It can't get much better than that, can it?
27:33I honestly think we should rename this the Mary Berry Sandwich, because it is yours.
27:44Next time...
27:46I don't think I have ever made a cake.
27:48A day with my dear friend, gardening expert, Alan Titchmosh.
27:52Straighten up, a bit more that way.
27:55That's perfect.
27:56That's perfect.
27:56That's perfect.
27:56I don't think I have ever made a cake.
27:57I don't think I have ever made a cake.
27:57I don't think I have ever made a cake.
27:58I don't think I have ever made a cake.
27:59I don't think I have ever made a cake.
28:00I don't think I have ever made a cake.
28:01I don't think I have ever made a cake.
28:02I don't think I have ever made a cake.
28:03I don't think I have ever made a cake.
28:04I don't think I have ever made a cake.
28:05I don't think I have ever made a cake.
28:06I don't think I have ever made a cake.
28:07I don't think I have ever made a cake.
28:08I don't think I have ever made a cake.
28:09Transcription by CastingWords
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