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00:00:00they look disgusting oh god while ian went from mess it's just falling apart to success
00:00:07that's incredible and jessica and tom were on a roll i think it's delicious it was natalia's
00:00:12taste of home stunning that earned her the first star baker crown while leighton had a wobble
00:00:20this is a very tough cake hassan's hopes came unstuck it's got no stability looks like it's
00:00:26been dropped out of a tree and he was the first to leave the tent it wasn't your couple of days
00:00:31was it really no no it wasn't this time there may be trouble we're baking biscuits close one eye
00:00:39with a signature bake that not everyone's cut out for a technical challenge lord
00:00:46mercy that should be an all-time classic that's all right isn't it but time is the theme please don't
00:00:53break please don't break and the problem it's like it's condemned in a spectacular showstopper
00:01:00i've never seen anyone quite like that before oh don't
00:01:2311 bakers remaining last week paul to spit out some of my cake this week i hope he actually
00:01:35swallows it and enjoys it good luck good luck to you too but who will be crowned biscuit wheat star baker
00:01:41i've got a go-to biscuit always involves chocolate and orange
00:01:44and who will have to leave the bake-off tent are you a dunker yeah big time sometimes i do leave it
00:01:51and a wee bit too long am i looking forward to today i think i am excited but very nervous again
00:01:59how do you approach that difficult challenge have a little dance
00:02:06hello bakers welcome back to the tent it's biscuit week what's your favorite biscuit knoll well not many
00:02:12people know this about me but at midnight i like to get naked glue feathers onto myself and put party
00:02:17rings in my eyes and pretend to be an owl nice no party rings i hate nice for today's signature
00:02:24challenge the judges would like you to bake 12 slice and bake biscuits you'll be doing this by shaping the
00:02:31dough into an oblong so that when you slice into it it reveals a picture or a design you have two hours
00:02:38on your marks and get set bike great there's good time let's hope it will be tasty especially after
00:02:48last week we're totally nervous driver queen i'm not gonna worry today no worries uh-uh oh no today's
00:02:59signature challenge is a slice and bake biscuit normally when you make a biscuit you make a paste which you
00:03:05roll up pop in the fridge to chill slice and then bake it but the difference is we want them to hide
00:03:11a big design inside but we don't want a simple pattern like a checkerboard we want a picture
00:03:17so the shaping is going to be difficult because the bakers really have to think ahead we're making
00:03:22something which will only show up as the picture when you slice it you're gonna have to make lots of
00:03:27different colors and think in a 3d way and that is extremely difficult to do but this biscuit has another
00:03:33problem it needs to have a snap but once you add color to a biscuit it's very difficult to know when
00:03:38it's baked they won't want it to be in there too long because they don't want it to go brown because
00:03:43that'll spoil their pattern if they go too far and try to impress us too much then they're going to run
00:03:48out of time you may lose the overall pattern and you may start panicking under bake it over bake it
00:03:53keep it simple and make sure the bake is correct boy man good morning tell us all about your biscuit
00:04:01um during the year of the ox because i was born in a year of the ox so it's quite intricate have you
00:04:08managed to do it in the time no never baking isn't quite enough to satisfy poi man's creative urge
00:04:17she also paints rocks to decorate her garden and local area stone village her intricate almond and
00:04:23ginger biscuit ox will be complete with ears and horns you paint rocks and then leave them in the
00:04:29forest for people to find yeah make someone happy when they pick up the rock in the forest
00:04:34without my name do you tell anyone not really but when i go back it's gone
00:04:40okay let's leave that chat there spices here we go tom has also looked east for inspiration i am
00:04:52making the higher sophia which is the mosque in istanbul it's like the most incredible building i've
00:04:58ever been in when tom isn't holidaying with his friends he's competing with them oh yeah baby
00:05:05his higher sophia biscuits will feature turkish spices balanced of a sharp lemon filling
00:05:12how you doing tom week two well done congratulations we made it honestly after the technical last week
00:05:17it does feel like i'll be honest with you yeah i think you should have had a handshake stop it
00:05:23did the show stop i felt like he messed up there just saying how much do you want how much you want
00:05:30that handshake let's pretend that we're getting that be amazing wouldn't it tom's mask will require
00:05:3530 precisely measured sections of dough have i got the colors one two three four five one two three
00:05:41four five and whilst all the bakers will have to create multiple colors to build a design that will
00:05:45reveal a picture when sliced it's so blue flavor could prove even more important than how it looks
00:05:51oh that's nice features that nadia is hoping to combine i am making a shape of an avocado and i'm
00:06:00flavoring it with matcha are you using coloring or just matcha just matcha how much matcha you put in
00:06:07not that much nadia often relies on old family recipes in the kitchen i think none is best is better
00:06:14none is better her amma's love of avocados on toast has inspired her chocolate and matcha biscuits
00:06:20he doesn't like matcha you know doesn't he hates it does he yeah it's like his kryptonite
00:06:26have you practiced this yeah if my kids see one more avocado biscuit they're gonna throw it at me
00:06:32i've been hiding them and my kids pack lunches and everything but like that
00:06:37once their dough is colored this is the tricky bit the baker's designs can only be created by cutting and
00:06:44shaping multiple building blocks three mil 6.4 wide i did by i don't have time to mess it and whilst tom
00:06:52is having to use custom-made templates got a good debt aaron has also come prepared i'm using the
00:06:58extruder to get the tongue the actual design is like a baby's face aaron lives in london with his
00:07:05boyfriend anthony cheers they've recently celebrated the arrival of their best friend latifah's baby girl
00:07:12and when he would be immortalized in a tonka and malted milk biscuit dipped in milk chocolate
00:07:18just putting the glint on an innocent child's eye before they realize working full-time paying bills
00:07:26you've got one hour left if i can't finish in time it would be a cow remember not about the baking about
00:07:40the vibes who is that i'm going to start the assembly the bakers are now building blind i start from the
00:07:51inside first and then build it up this the nose they won't know if they've
00:07:56constructed their designs correctly 25 mil until they slice them I've never
00:08:01done anything like this before it was such a wacky challenge but that's not
00:08:05their only worry this has got to get in the freezer as soon as they begin
00:08:09building those the gear the heat from their hands will begin melting their
00:08:13dough it's like trying to handle cooked spaghetti and whilst Tom Aaron and poi
00:08:19man are building just millimeters at a time these are the cheeks so I press it
00:08:2545 degree even the simpler designs are a struggle to build because this is heavy
00:08:32it's making the bottom of a flat so then I need to care of it again with your
00:08:36fingers morning Natalia oh yes thank you so much tell us all about your biscuit so
00:08:46my biscuit is inspired by the flock of Yorkshire where I am now live you live in
00:08:53Yorkshire yes it's a shame actually because I'm from the sort of Lancashire
00:08:57side to support her new life in Yorkshire Ukrainian born Natalia is training to be
00:09:04an accountant thank you baby so helpful she's hoping her almond flavored white
00:09:10rose tribute to her adopted home will help her retain the star Baker crown what
00:09:15star Baker in Ukrainian when I was making these at home my boyfriend was like is it
00:09:24the Millennium Falcon and I was like well obviously no but maybe I'll say these
00:09:29we're going to be boats but other Millennium Falcon Jasmine is a keen wild swimmer the water has
00:09:38inspired spiced orange biscuit boats I need to get them in the freezer in five minutes time so we're
00:09:45up against it but Jasmine's boats go faster right aren't the only design already on their way to the
00:09:51freezer what's it look like it's a carrot it's a carrot it's an orange it's an orange oh you know I
00:10:01was close wine o'clock wine o'clock Layton gets all these bakes taste tested by his best friend Audrey
00:10:09nice your baking's improved she's approved these orange slice biscuits of a chocolate orange ganache dip
00:10:17you all right you're not too stressed you seem a bit like stretch should we dance come on let's
00:10:22dance let's get rid of the stress there may be trouble I have let's chill out it's all right for
00:10:29you to say that isn't it you know I've done this show I know I've been in this stress but I know
00:10:33where the door of the oven is it goes the last layer whilst the simpler designs are ready to chill
00:10:41looks very strange doesn't it those planning to impress the judges with something more complex I've
00:10:49got a five minutes to symbol the whole thing ten minutes to chill again could be starting to regret
00:10:53it this is so fiddly I need to start building now otherwise I won't have time I will have to build a
00:11:03year and home separately now I'm just doing the bits of the face my first practice my boyfriend
00:11:08actually said they look like Edward monks the scream they look pretty scary to complete the
00:11:15face on his design Toby has come up with a shortcut you just start with the main features and then let
00:11:21this dough get quite soft doesn't look pretty but you just kind of like slop it in like filling holes in
00:11:27your house Toby and his girlfriend Sid have recently bought their first home which they share of their
00:11:33rescue dog Bex leave it okay he'll attempt to build banana and peanut flavored Bex biscuits the slopping
00:11:43it method doesn't feel like you should be doing it to something you're going to serve Prue and Paul to be
00:11:47honest one baker plans to serve Prue and Paul the most important meal of the day I'm making eggs and
00:11:54bacon on toast and so you've got the yolk white the bacon the bread do you think you've been a bit
00:12:00mean with the bacon you've got to look after your cholesterol problem I see Jessica works as a
00:12:06healthcare systems designer and works out every weekend at a local skate park she's flavoring her
00:12:14breakfast biscuits with another of her guilty pleasures Cherry Bakewell who do you fear who do you think is
00:12:20really good everyone is you fear everyone so I last week I was like this surely not point now she paints
00:12:29pictures on rocks and then puts them in the forest and doesn't tell anyone a little puts it back in
00:12:36the freezer these need to get chilled quite heavily before you slice them because if it's too soft it will
00:12:43collapse under its own weight oh I have time to do the horn what am I doing come on I still have a
00:12:53freezing how long you're thin in a freezer 15 minutes but some bakers can't just chill cream cheese icing
00:13:05time banana cream cheese icing time I'm just melting some chocolates for the back of them this is my
00:13:12whipped orange ganache oh my god you can't go wrong with chocolate orange though can you taste it no
00:13:17I'm all right I'll add too much in week one coming to help away from hairdressing and baking Leslie's
00:13:23passions are a garden you're gonna get wet and her dogs Norman and Marley bonkers dog but it's her love
00:13:30of cupcakes that's inspired her whipped chocolate ganache filled orange cupcake biscuits what's this about you
00:13:37being able to do a brummie accent then because my partner's mum and dad are from King Standing
00:13:42that's where I'm from is it all right no but are you all right but I'm fine so I'm making mincemeat and
00:13:50then infusing that into white chocolate ganache this is going to be modeled after my cat last Christmas he
00:13:56stole the mince pie straight out of my hand rescue cat Victor lives in Belfast with Ian and his girlfriend
00:14:02Dervla he is really living up to the black cat reputation his mince pie crime will be recorded in
00:14:09a spiced orange biscuit filled with mincemeat ganache I want him to be shamed publicly on TV look straight
00:14:18into the camera and tell them Victor you've been out of order and now we're gonna shame you imagine
00:14:23shaming a cat what time are we on 45 minutes remaining now it's a balancing act letting the
00:14:33whole thing chill long enough that you can slice it really neatly but I'm worried about baking time I'm
00:14:37so worried about this take the dough out of the freezer too soon and their design could collapse
00:14:43when cut now I do the years in thunder and home it's a last-minute plan but left too long and there
00:14:50won't be enough remaining time to bake and deliver the snap the judges have demanded it's not a wait and
00:14:56a rind doesn't know I'm just waiting stop looking at other people you know what you're doing five
00:15:03minutes it's the moment of truth cue portentious music I need to do this in five minutes upside down
00:15:13there could be an ice cream it's a dental floss if I use the knife it would make it uncircular just a
00:15:25bit squishy I'm not cutting them very very thick because I still want them to have cocoa down see it
00:15:33you're going in yet yeah I went how long have we got left you have half an hour left you messing no
00:15:41pressure they look like cupcakes ish I'm going to put them in hopefully we'll have enough time to
00:15:47finish these whilst everyone else is baking or slicing eggs and baking not long enough boy man Tom and
00:15:57Aaron are still chilling their biscuit dough oven is on the oven is ready the oven is primed good luck girls
00:16:07she's alive I mean it looks about as close to bex as a biscuit can a bit nervous about this now
00:16:15wait Victor pray for me trust the process trust the timing oh it's okay it's what it needed to look
00:16:34like spitting image of Winnie literally like she's here with me now douche douche douche douche oh it's
00:16:47not even I just don't want them to brown too much such a fine line between over baits and under baits whoa
00:16:55oh this one looks up is he winking imagine like a little bit of black hair it looks a little bit
00:17:04like no I'm not even joking it's so good can we actually cook this let me put it in there and I'm
00:17:16gonna look at the resemblance close one eye not quite crispy enough oh my god it's taking a bit of time hurry up I
00:17:36pushed it up a bit how many times with God you've got 15 minutes left we're not gonna have the best
00:17:42nothing well I'm praying thank you so much if I take them out too soon because they might have butter
00:17:53in the dough they all be soft scared scared I leave them in too long because they might have sugar as
00:17:59well they will be too hard what do I want to do how many minutes we've got left you've only got five
00:18:07minutes left that's not well right here we come I hope it's done oh no it won't stick I'm just
00:18:23dipping my biscuits how much time do we have bakers you only have one minute left you'll be all right
00:18:30the year and hones look really silly do you want hands yeah let's just dip and then just swipe and
00:18:37then pop them there bakers your time is up please step away from those juicy biscuits I hope they're not
00:18:49juicy something would have gone wrong they look gorgeous you know what darling they are what they are
00:18:55and it's so good thanks I think they look like pic now there's no count I'm not hot it's judgment time
00:19:12for the baker's signature slice and bake biscuits very clever I think they look better on the other
00:19:25side yeah you've managed to get quite a few layers coming into that that made with matcha and chocolate
00:19:31probably could have done with a little bit longer in the oven because you've got such a thick middle
00:19:37definitely under baked and I don't think the flavor is quite strong enough Prue's right if you're
00:19:42gonna put mash in then put it in regardless of whether we like it or not looks like a cat she's
00:19:53quite cat-like design is stark they are cinnamon honey biscuits with banana cream cheese frosting and
00:20:01peanut falling oh there's a lot going on in there I find the peanut overwhelming be careful about putting
00:20:07too many things in there I think you're overloading it he's a bit sad isn't he he's an angry boy you've
00:20:15lost a bit of definition on it these are winter spiced with mincemeats and ash mmm I love the flavor
00:20:22spice blend is spot-on just needed to be sharpened up they are beautifully executed really neat it's a
00:20:32very simple design but so effective there's some nutmeg and cinnamon inside the biscuit and then
00:20:37chocolate ganache and then the caramel the flavors are absolutely delicious knees longer than the oven
00:20:42okay it's just a little bit under baked it's very detailed and you've done it really well thank you I
00:20:55love how neat these are it's clever really clever the filling is a lemon curd and the flavor of the
00:21:00biscuit should be Turkish spices it's quite delicately spiced but I think it's really delicious curd is
00:21:09beautifully set as well it's just the bake is not quite there I would have given that another five
00:21:15minutes I think you've managed the orange beautifully these look amazing very clever well baked great
00:21:25flavor I mean what's not to like about chocolate and orange does it really look like a rose yes it is
00:21:37very almondy flavor of the almond is good but they are a bit soft which is surprising because they're
00:21:42very thin what is it I have to change is it a Pokemon this is meant to be an ox wasn't it did you just
00:21:54add them did you just stick that on yeah I know she did I think it looks like some sort of creature
00:22:00yeah the ginger it's really hot your ginger level needs to come down a little bit soft but otherwise
00:22:08does look quite striking you just can't identify what it is okay thank you it's a biscuit I really
00:22:17like the look of them I do think they're witty I've made a almond and cherry biscuit the level of
00:22:24almond is beautiful and a little kick of that cherry it's almost quite tart but I think again almost
00:22:30everybody's up to make their biscuits looks like an ice cream whatever you want them to be we have got
00:22:41a sugar biscuit and a chocolate orange ganache all I can taste is chocolate you could have done with less
00:22:47filling and a longer bake I quite like the look of them and they're very cartoony I think they're
00:22:58charming and they're nicely done it is a baby and it could be an accident do you know what I mean yeah
00:23:05and it's very nice enjoy your biscuit they're lovely and thin they are tonka and malt oh they're
00:23:16delicious and that hint of chocolate weirdy that's the malt and the layers of flavor come one after
00:23:22another it's really lovely yeah well done now wait hold on before you go guys is there someone we should
00:23:28be meeting it's also no we put upon the chocolates but the flavor came through so it is and it's good
00:23:42I think everyone got the same feedback which was under baked which is good because I was nervous they
00:23:48were going to be over baked it's not too negative but it's not quite positive well I don't think I'm
00:23:55gonna make the avocado biscuits again the bakers have no idea what biscuit they'll be asked to
00:24:01bake next it's time for your technical challenge and this one has been set by the lethal weapon
00:24:07herself Prue leaf through any words of wisdom use your temperature probe not sure if that's gonna be
00:24:16helpful I like the word probe though as ever this technical challenge will be judged blind so we're gonna
00:24:22have to ask the judges to leave the tent in a style of their own choosing they've opted for the bog
00:24:29standard walk I was hoping for a cartwheel Prue would like you to bake her take on the classic
00:24:35chocolate hobnob your hobnob should be topped with a thin layer of caramel and have two different
00:24:41feathered chocolate designs you have two hours to produce Prue's delicious dunkers and I've got two
00:24:47hours to get over the fact that Noel keeps using the phrase Prue's delicious dunkers on your mark get
00:24:52set delicious dunkers bake oh my favorite dunker but then have you noticed with a hobnob but when
00:25:04you maybe dunk it at least four times it's actually drunk your tea before you've got there so I feel it
00:25:08it's only right that I should know how to make one but I do not all the bakers have been given the
00:25:13same ingredients and Prue's pared down recipe the first step is make 12 biscuits and the second step
00:25:20is bake that's it this is going to be interesting so Prue chocolate hobnobs why did you pick these for
00:25:30technical well I love hobnob I mean who doesn't but you've got the addition of the caramel just to
00:25:35give them a bit more of a challenge first they need to make the biscuits but they must cut the
00:25:40biscuits before they bake them they're so crumbly if you try to cut a sheet of hobnob it'll just
00:25:45sport bits oh wow the worst problem will be too much caramel you need just enough to cover the bottom
00:25:52of the mold but that may be more for me than you because you've got a sweeter tooth and then they must
00:25:57chew if the caramel isn't properly set it won't come out and then comes the chocolate they've got
00:26:02to be ready to go with the feathering before the chocolate sets I think this is a tricky challenge
00:26:08their timing has to be right I'm gonna try this that's a delicious oaty hobnob that very thin
00:26:15caramel mmm I'm gonna go for another dunk can I have a top of a tea please me too so I'm creaming
00:26:22the butter and sugar together then I'm going to put the flour in I'm gonna put golden syrup in
00:26:27now put the oats in flour in mix mix mix mix I've got to make 12 so I'm gonna roll it out on some
00:26:35parchment press them down in this ring mold I just want them to be even hopefully I can still get two
00:26:39more out of this because I'm kind of short right now hello Tom oh hello how did the judging go no
00:26:45handshakes I think we've seen one yet what would you do if you got a Hollywood handshake who would you
00:26:49phone first it'd be my boyfriend to say if it goes any further are we okay with it this doesn't look
00:26:57right I'm thinking pay the whole thing first and then cut or mold them with the cutter and bake no idea
00:27:08managed to cut out nine I'm just re-rolling the scraps to get the remaining three all right so far
00:27:15it's quite crumbly I've got a feeling I've done this all wrong it's very dry it doesn't stick
00:27:21together you know I'll just bake it like that and then cut no idea how long put them in for I'm
00:27:29gonna put mine in for 16 minutes topping it make the caramel I'm gonna do a dry caramel the risk is you
00:27:39can be in it very easily you just heat up sugar don't you and then put one of those temperature
00:27:45things in the only time I've ever used a temperature probe is when someone's ill why is it not called a
00:27:50thermometer why is it yeah it's a monitor probe's implying it's gonna be very hot I want to take the
00:27:57temperature this caramel although I don't know if she meant use the probe for the caramel or for the
00:28:02chocolate I don't remember how to make caramel I'm guessing you shouldn't stir it until it's
00:28:09caramelized because the caramelization changes the structure and stops it crystallizing stressful
00:28:15this is isn't it have you ever made a hobnob before never I'm bad I buy them all the time
00:28:20who'd you buy them for them my kids how many kids you got two oh boy and a girl one girl one boy
00:28:26oh boy and a girl come out looks nice it's very smooth this is not right I'm gonna start again oh
00:28:35I don't know what happened I need to do another come a few seconds that goes from caramel to burn when
00:28:43it's biscuit week why is it not the biscuit that's the hard part bakers you are halfway through you've
00:28:50got one hour left my biscuits are all full I'm bringing them out I'm coming out whoa they have
00:28:56spread like crazy they seem okay the same cops to the right crunch oh you're gonna have to cut them
00:29:06needs must I don't have enough it's not 12 how many have you got 10 oh gosh you know what I reckon you
00:29:14could do another two out of me enjoy them together in the mom should be you need to do something make
00:29:21the caramel done and then spoon some into the silicon molds spoon some how many some it says
00:29:27this makes more than you need so it's a bit of a trip up put too much caramel into their molds she
00:29:34only wants a thin layer and the bakers hobnobs will taste of little else just doing a random
00:29:39tablespoon some reason that feels right little bit thick I think you're my good luck charm because
00:29:45this is actually working I'm actually an angel you'll find that out you'll go no one's good
00:29:51this year never wanna go there's no one called no I don't I think we did it I'm pouring this straight
00:29:57into the mold chucking them all in the freezer how much caramel you have to give it then but I want
00:30:01enough that they can taste it I'm trying to spread it you can't be cheated out of caramel what have I
00:30:08done try again try again try again can we get a time check you have half an hour left oh so step
00:30:17four is place a biscuit on top of the caramel I want these to fit in here get in the cutting and
00:30:26stuffing technique is actually working didn't you win the technical I won the technical you're a
00:30:31technical whiz kid well I was the technical whiz kid once they're very crunchy a little bit worried
00:30:37I'm gonna chill them in the freezer to firm them up biscuits are in the freezer with the caramel because
00:30:43it is currently 29 degrees in the tent coat six of the biscuits with dark chocolate then coat the
00:30:49remaining six biscuits with caramel chocolate are you tempering the chocolate and just temper it all just
00:30:55in case normally with a biscuit I wouldn't bother tempering it but then I'm like we're on the bake
00:30:59off everyone's got to some on this is out so I'm just doing it to look like I know what I'm doing I'm
00:31:04trying to get this into like 32 degrees ish the caramel look so cool that's all right I had never
00:31:12tempered caramel chocolate before the only heat of it lightly and it feels extremely stiff oh god I don't
00:31:19have enough biscuits this mine quick quick go go go bakers you have ten minutes left Lord of mercy
00:31:29careful my caramel is not set I didn't use my probe I thought it was for tempering the chocolate oh no
00:31:37these are not good noises that I'm hearing from down there nothing to see here people thank you
00:31:49what a bloody mess it stick together it's not set it won't come out I'm going to dip the biscuits
00:31:56upside down in the chocolate dip and go considering how bad they looked when they came out of the oven
00:32:01I don't feel that awful about them I need to put some chocolate on just look a bit too much when you
00:32:06feather the under chocolate should be slightly melted the little lines need to sink into the main chocolate
00:32:14on top I think this is what you do to make a bit of feathering oh no maybe not so beautiful I love it
00:32:22yeah bakers you have one minute left no well you're done oh no this is awful at least four of them are
00:32:31going to be different so hopefully that gets me at least some brownie points no it's not feathering
00:32:36well too thick the caramel at the bottom oh my god that's completely wrong these actually look kind
00:32:47of sick it's like Russian roulette please pick the good one oh no just relax I can't relax can't watch
00:32:58it's all look too thick but I can't do anything about it it won't come out okay bakers your time
00:33:04this is ridiculous this is ridiculous please bring your hobnobs up to the front and place them
00:33:16behind your photographs oh yours are beautiful thank you I'm the number 12 Toby smashed it Toby yeah
00:33:25those are beautiful I will be at the bottom why what's up what's it what happened look at my one
00:33:30oh my god just everything wrong it's hobnob judgment time Paul and Brew are expecting 12 perfectly
00:33:41crunchy oat biscuits topped with deliciously smooth caramel and delicately feathered chocolate and they'll
00:33:47have no idea whose is whose start with this one pretty hmm they're all over the place feather in
00:33:54hasn't worked that one's not bad and then the rest are awful at least it's crispy that is going to be
00:34:00really sweet I know it's quite difficult to get thin caramel but it really is important because that
00:34:05biscuit isn't very thick the bake on the hobnob is pretty good but they don't look good and the
00:34:10caramel is too thick right should we have a good this one they're all odd shaped it's not very
00:34:14consistent is it yeah I mean too much caramel it tastes okay but too much caramel and the chocolate's
00:34:20all over the place how can you do two centimeters of decoration and try and feather that you need a
00:34:26machete it's everything caramel biscuit everything's too thick in fact the caramel layer is thicker than
00:34:33the biscuit now there is feathering on this it's still not very delicate though now that's not too bad
00:34:38look that is a nice thin layer of characters yeah the balance between the three the chocolate caramel
00:34:43and biscuit is good these are much more delicate but it's sort of been smeared it's not really
00:34:48feathered is it it's thin though really thin I like that that's the right proportion there's three times
00:34:54as much biscuit as caramel and then about the same amount of caramel as chocolates very nice I like that
00:35:00one okay now these look quite neat although the biscuit does look quite thick it's good to see well
00:35:05chocolate's quite thick on that it's not the caramel of the biscuits the chocolate once a bit
00:35:08uneven because the biscuit is slightly dome caramel is thick at the edges nice and thin in the
00:35:13middle they're good there's a lot of feather in here as well but look at the way they're rounded
00:35:17let's see nice I like that proportion hmm it's quite chewy biscuit oh dear they're all over the place
00:35:26aren't they look how thick that caramel is it's the same thickness as a biscuit nicely baked it is but the
00:35:32appearance is not good okay where are the rest of the biscuits look at the chocolate what you're kidding
00:35:38me they've been decorated in a mold yeah that's why it's so thick it's like a millionaire shortbread
00:35:44I can't see any caramel I think there must be some under there somewhere possibly these look really good
00:35:50very delicate and all matching I mean all the caramel ones look as if they've been made by a machine
00:35:55they're absolutely perfect camera looks perfect nice and thin I think that's a perfect hobnob it's nice
00:36:04moving on to the last and maybe the least we've really tried to be delicate but I mean I think it looks
00:36:11like a hurry the biscuits over baked not the best prune Paul will now rank the hobnobs from last to
00:36:21first place in 11th place we have this one point man what went wrong thing gone wrong intense what we
00:36:29have this one that's me we tried to pipe through a hose in ninth place we have this one here they're
00:36:37very uneven Aaron is 8th Jessica 7th Tom sick Ian is 5th and Jasmine is 4th and then in third place
00:36:47we've got these ones Natalia apart from the fact that the caramel is not quite even they're nice
00:36:52biscuits in second spot we have this one Nadia really nice but they're just not as good as number
00:37:01one which means our winner is Toby well done very delicate the feathering is perfect very uniform good
00:37:08job thank you I'm absolutely buzzing Prue said it was the perfect hobnob which I will wear as a badge
00:37:16of honor forever I read in the brief said don't use all the caramel and guess what I did starting off
00:37:22good and slowly descending I just need to make sure that neatness is a priority tomorrow try to practice
00:37:28tonight and keep my place hopefully oh it's gonna get so hot I feel it getting hot already after
00:37:44today's spectacular showstopper we'll crown biscuit week star Baker and reveal who'll have to leave the
00:37:49bake-off tent I have enjoyed biscuit week mainly for the biscuits it's been great biscuit week is one of my
00:37:56favorite weeks also you've come as a biscuit look at your tan I have no idea where they're going
00:38:03because they do something really well and then the next challenge they're going back with I think late
00:38:08now now and both had nice biscuits in the signature but then in the technically came eighth and then
00:38:12Layton ended up 10th the one I'm worried about spoiler she has to do really well in the showstopper
00:38:18and a few people have to do really badly and then she'll save herself coming into the showstopper I think
00:38:24Jasmine and Tom are sort of up there in line for star Baker no handshakes though right two weeks running
00:38:29what's that about I think my handshake's still on holiday to be honest how does it get home just
00:38:35crawls like it's like the Addams family hello lovely bakers welcome back to the tent and your showstopper
00:38:47challenge is all about time so the judges would like you to create a biscuit time capsule now your
00:38:53biscuit time capsule should be highly decorated and filled with at least five edible mementos we'll
00:39:00then go and bury them at the back of the tent and then a thousand years time they'll dig them up and
00:39:05holograms of Paul and Prue will judge them we're only joking they'll judge them in four hours on your
00:39:12marks get set bake till the future Marty move fast but think a lot I'm gonna be sore to time I just
00:39:24want to do okay middle of the road is absolutely five I can't do this today showstopper challenge
00:39:33our bakers have to make time capsule with a minimum of five elements inside it's a memory box essentially
00:39:39we don't want just some boring cardboard box to look at box itself needs to tell us lovely stories
00:39:45stability is critical engineering skills architectural skills artistic skills to make the time capsule look
00:39:52amazing is also integral to this challenge and the memories inside have to be really exquisitely
00:39:58decorating we want to be able to think isn't that a perfect little teddy bear or isn't that a wonderful
00:40:03violin the time capsule and all the elements inside could actually be made with one type of biscuit
00:40:08but I'd like to see a little bit of diversity to show off the skills of the bakers I'm looking for
00:40:15a surprise I want to think my goodness that's brave and then I want it to taste wonderful and I quite
00:40:21like it to be witty and amusing not much to ask tell us all about your time capsule I am going to make a
00:40:34piano from when I was growing up what is it a grand piano that goes like it's not gonna be quite so
00:40:40grand Leighton's future in the competition rests on a black gingerbread piano containing shortbread
00:40:46memories of his childhood love of maths and one of the most sought-after items in Britain I've got my
00:40:53blue peter badge from when I was 11 you haven't got a blue peter badge have you oh how lovely what did
00:40:58you do for that in those days to be able to save silver paper and you could send it off yeah and I
00:41:03used to go around all the neighbors for months and months and months collecting all the file I didn't
00:41:07raise some money for help the agent Leighton's not the only baker preserving childhood memories today we
00:41:15are making my granny's cottage Tom's cardamom spice biscuit cottage will store lemon cream filled
00:41:21brandy snap memories of his granddad's cigars his love of breakfast cereal and fishing so much going
00:41:28on today is a real fast-paced one if you were doing this at home how long would it take a day a day I
00:41:34mean I'll just give myself a day because things have to cool honestly it's the cooling today it's
00:41:38going to get very hot in the tent so my aim is to keep all the biscuits as cold as possible it's
00:41:44called the Highland holiday time capsule basically I've just moved down to London and I'm missing
00:41:49Scotland a lot nestled in Jasmine's gingerbread picnic basket will be memories crafted in three
00:41:55different flavors of classic Scottish shortbread including thistles mountains and a Highland
00:42:01essential I'm making an umbrella because it always rains in Scotland and I have so many happy
00:42:06memories of it raining in Scotland as Jasmine Tom and Leighton roll back the ears Natalia only seems
00:42:14to be traveling back to cake week my box will be like a slice of cake Natalia's cake slice will slide
00:42:21open to reveal memories of a new life in the UK including macaron flowers from a Yorkshire garden and a
00:42:27daughter's teddy bear so it's gonna pull out like a drawer is a lot of construction into that you
00:42:34practice it yes yes yes in this heat I think you're gonna be careful when it comes to building with
00:42:43gingerbread oh sticky one bacon may well have an advantage when my children was little I used to make
00:42:50loads of gingerbread houses it's going to be a jumbo bowls it's a Chinese restaurant in Hong Kong poi man
00:42:58plans to save herself from a biscuit week exit with a quadruple tiered gingerbread floating restaurant
00:43:04inside she'll use almond shortbread to record a life in dressmaking and create a framed portrait of her
00:43:10parents Annie and KK jumble bowl was my favorite place we used to go there for Chinese New Year unfortunately
00:43:19it's sunk let's do this to keep their time capsule dreams afloat the bakers must have a well-baked biscuit
00:43:30to construct with so that's two fronts and a side and whilst most have opted for a sturdy gingerbread
00:43:38let's chuck them in some have gambled on something lighter it's going to be a chocolate orange biscuit
00:43:43which is a treasure chest shell with chocolate orange ganache and modeling chocolate decorations
00:43:48okay and then inside obviously I have a dog biscuit in there for my dog obviously as well as yet another
00:43:55biscuit backs the dog Toby will bake treasured memories of family holidays including almond and
00:44:01cherry seashells and playing cards two times winner of the technical I know they're calling me Techie
00:44:06Toby now I know so the things that you've liked tried and tested you're absolutely terrible at but
00:44:15give me something I ain't done thank you so much thank you so much for pointing that out I like the use
00:44:19of the words absolutely and terrible the technical challenge is not a memory that Aaron will be
00:44:25treasuring doing three types of biscuit today so I have a lot to do probably a bit ambitious but I'm
00:44:32conscious that I probably wasn't in the best position after my technical Aaron aims to survive beyond
00:44:37biscuit week with Earl Grey shortbread memories including his family cat Zeus and university degree
00:44:43they'll be secured in a yuzu sugar biscuit box with a gingerbread bridge and decorated with his
00:44:49favourite cherry blossom trees you're moving so fast you've got so much to do right I can't cope with
00:44:56who's disappointed face anymore I can't do it it's just the look of how sad it is I know like oh you
00:45:05tried oh so many pieces what have I done to myself without baking a huge number of construction pieces
00:45:15now I'm about to do my bridge I'm just going to place it inside this ring Aaron point man and Leighton
00:45:22this is going to be the struts that will hold the keyboard up won't be able to build their way out
00:45:28of trouble this this gets quite soft so it has a tendency to move I'm just a little bit behind at
00:45:32the minute but Prue and Paul have demanded more we're also going to beat these handles from all
00:45:37of the bakers I need another baking tray each time capsule must contain at least five exquisitely
00:45:46decorated biscuit memories do you want to help no I'm just going to finish piping my viennese biscuits
00:45:54on my viennese fish for my fish and chips Leslie's buttercream filled viennese fish and lemon shortbread
00:46:01chips and cupcake will join gingerbread memories including trips to the seaside with her two dogs
00:46:07this is Marley he's a rescue dog he's absolutely crazy we took him for a walk and he found something
00:46:15that he shouldn't have eaten we thought he was having seizures so we took him to the vet still
00:46:20worried anyway it's gone and got himself stoned he'd found some weeds and then he ate it so it cost me
00:46:28200 pound and he was in his bed like it's having the best time the vet thought it was hilarious
00:46:37yeah dog Marley don't worry about the thing I'm gonna do tomato macarons in Italy we would get our
00:46:50picnic basket and we'd fill it with all my nonna's homegrown tomatoes Nadia's tomatoes will be sandwiched
00:46:56with white chocolate ganache and Chantilly cream and will join her other memories in a picnic basket
00:47:01made from a delicate Italian inspired biscuit it's a sugar biscuit but it's got limoncello a bit of
00:47:07fresh lemon that sounds good I was worried that the biscuit wouldn't be strong enough but I'm just
00:47:11going to make me box a little bit thicker bakers you are halfway through for realsies I'm still feeling
00:47:19confident that I'm going to finish on time it's getting tight two hours two hours the bakers now
00:47:25face attempting to perfect the bake on their biscuit memories and beginning building the constructions
00:47:32that will house them about to do my bridge at the same time chill bake chill bake but construction
00:47:39can't begin for everyone for some stupid reason I've decided to actually make this look exactly like
00:47:44their cottage this is the front panel I'm covering the biscuits and fondant so I want to make sure I've
00:47:51got time to set the fondant down and then set up the box it's not now whilst Layton's piano pieces aren't
00:48:00cool enough to construct with Toby's treasure chest is heading back to the oven so I've just put the base
00:48:07and the two walls back in because it's quite a soft biscuit I don't think it's a risk of drying out too
00:48:13much this is a caramel it's gonna act as a glue it's very difficult this part you have to be really
00:48:19careful because I haven't gone for a really strong sturdy biscuit so I'm just piping the royal icing over
00:48:25the gingerbread and then I'm gonna construct it this is true to color they had this very funny pink paint
00:48:32all over the house it's so scary it's not falling down the gingerbread for Natalia's cake slice is beginning to soften
00:48:45like this and she's not the only one struggling no my biscuit has snapped on the bridge time is not on yourself oh my god I hope it's not falling down fingers crossed
00:49:06oh
00:49:12after I've split one of my side oh my god
00:49:15losing the plots one side of my box bro I don't want to quickly make another side but I'm up against it
00:49:26is that the bridge broke I can say that I've had karma days well how much time did you need when
00:49:31you was doing this at home I think it's like eight hours eight hours how long we got you have one hour
00:49:37left gotta get it in the oven quickly I'm having a arty moment over here right Leighton still hasn't
00:49:45begun constructing his time capsule time is slipping away from me and whilst Aaron's is falling apart all the
00:49:52bits it's done now point man's floating restaurant could be ready to launch I'm not going home but it
00:49:58may not be biscuit week's most ambitious showstopper I'm making stained glass windows with ice and mold
00:50:04Jessica's espresso and chocolate gingerbread framed windows will be painted with her favorite travel
00:50:09destinations and her lemon and praline filled shortbread memories will include a memento of her time on
00:50:15bake-off I'm making a selfie I thought that looked like you that's you and there's going to be a surprise
00:50:21so hopefully when you tug it she will all right Ian is also set on delivering a moving memory so
00:50:27this is going to be a record player and then I'm going to have a turntable which is hopefully going
00:50:32to turn Ian's gingerbread record player will spin memories including a lemon and pistachio shortbread
00:50:38reminder of holidays in Sicily you press the button and turns on starts rotating now the bakers will need
00:50:46to rotate between completing their structures you've got concentrate right if this break that's it and
00:50:53filling and decorating the biscuit memories to go inside just block everyone else out concentrate you
00:50:59know concentrate I'm concentrating you need to leave me alone first right we're trying to roll these brandy
00:51:04snaps while they're roasting hot not too hot just filling my macarons a little bit behind schedule in a
00:51:12last-ditch attempt to try and impress proof I'm putting Prosecco in the jam as well I used to work
00:51:18in a pub and the rule was when you open a bottle of Prosecco it should sound like a lady's fart very polite
00:51:2545 minutes remaining quite a slow process this this is very exquisite thank you you all right yeah you can
00:51:34hold me later I blew Peter boat oh this is such a mess this dog looks like some sort of zombie undead dog
00:51:44this is the new side of baked can't let this one crack I'm just using some sakura cherry-flavored
00:51:51buttercream there's still quite a bit to do in the photo frame will be a picture of my parents I use
00:51:57edible paper this picture was taken before my dad had a stroke so I missed them I miss them so much
00:52:08I'm going to finish on time lighten how's it going you look a little bit stressed yeah I'm telling everything
00:52:18is taken much longer than normal I can live without the extra detail on the box if I can just get the top
00:52:23done this one is supposed to be take measure lives are we not allowed to have this yeah I'm the floor
00:52:29no surrender just hold it I'm gonna hold it how long have you got half an hour left no chance they're
00:52:39gonna go down to the wire hopefully not how long do you want me to hold this for lighten oh put it on
00:52:45the chair okay please don't break please don't break oh no Jessica don't do that
00:52:53it's not falling down it's just pouring a little caramel here to stick the roof how long do we have
00:53:04left 10 minutes left I wish time just didn't actually exist here keep going I can't take the suspense so
00:53:13quiet I don't know if I can multitask enough to talk while piping stay on girl don't fall please don't fall
00:53:22so I've drawn my senses and then what I'm gonna do is paint on top and then the vodka that mixes with
00:53:29the food gel actually dries quite quickly some flour in the box
00:53:40no it's so hot in here Dunbridge it's like it's condemned
00:53:48I'm gonna put little stalks on top and make them into a vine
00:53:53just a bit
00:54:01how long we got a minute one minute left come on
00:54:13last minute last minute quick quick quick quick quick quick quick
00:54:22just like this
00:54:26I uh loosely decorated these just to get something on though
00:54:30your time is up
00:54:34it's judgment time in biscuit weeks showstopper challenge Jessica we are ready for your biscuit time capsule
00:54:56Jessica tell us about your time capsule I made a stained glass window structure showcasing places
00:55:07I've traveled and places I've lived I'm really impressed I thought you'd bitten off much more
00:55:12than you'd be able to choose the piping is very good colors are good it's very intricate I think we
00:55:17should try the box it should be a espresso and chocolate gingerbread that's quite hard work
00:55:23that's quite chewy okay inside it's a selfie of me in the bake-off pole at the bottom she should
00:55:32so clever Jessica I'm not gonna break that one so that is shells from when I travel so it's shortbread
00:55:39with peanut praline peanuts in there works really well it's a nice biscuit too mm-hmm well baked Jessica I
00:55:47think you've really achieved something delightful in my 16 years of being in a tent I've never seen
00:55:51anyone quite like that before oh don't it works once and I'll take it it's basic it's a box yeah but
00:56:01you can see what it is and it is moving which is very good the box is just a gingerbread it's a
00:56:08bit tough flavors good so that's a lemon biscuit with pistachio I love that it's very lemony and the
00:56:16biscuit melts in your mouth I think the overall design looks very clever quite artistic what's
00:56:23that biscuit gingerbread the blend of the spices and everything that was very very good and then
00:56:30your dogs they're gingerbread as well that's viennese biscuits with a vanilla and bean buttercream very
00:56:37good viennese melt in the mouth yeah nice but I think it's lacking a bit of finesse I agree yes I
00:56:46didn't make it long enough right so it's a gingerbread box the gingerbread is delicious spice levels good this
00:56:53is obviously break off it could be baked off but it actually is a maths protractor okay that's the
00:57:00blue peter badge that's my blue peter badge that's very soft you can see that it's wet and needed longer
00:57:08in the oven I think the box is exquisite just looks amazing it really is beautifully done can I lift it by
00:57:17the handle hopefully nope oh my goodness look at that they look beautiful the way you buy similar
00:57:26grace I might take a little bit of the handle the perfect ginger biscuit mmm beautifully spice not
00:57:35too much let's try a little bit of the mountain just remind me milk chocolate and hazelnut they're
00:57:40delicious it's baked to perfection mmm and then there's the white chocolate and raspberry it's a
00:57:49blinder I think your future could be in biscuit yeah Natalia do you want to bring up your biscuit
00:57:56time capsule sorry about that I was concerned when you told me what you were doing that it was gonna
00:58:10be difficult it's a gingerbread with the orange it's quite soft you want to bake the book yeah let's see
00:58:18what that is this is my flower and my bear macarons with the ganache with the orange hmm it's a nice
00:58:27macaron thank you tricky to do a macaron like that it's all quite complicated you set yourself a really
00:58:33high bar to jump now there I think your box is really elegant a flavor to me box with orange and
00:58:44lemon cello I like the flavor it's nice and crisp I love the tomatoes they are white chocolate and
00:58:51then a chantilly cream very good macarons the flavors all go together they're spot-on and the bake is good
00:58:58I think it looks terrific looks amazing it's chocolate orange biscuits with our chocolate orange
00:59:07ganache it tastes quite dry yeah very dry yeah to try and give it a bit more structure I twice
00:59:14baked the biscuit doesn't taste nice either thank you there's bex that's his dog that looks like a
00:59:22dog that is a leaky playing cards it's almond shortbread with cherry and Prosecco jam I found
00:59:28the almond one boring and it's not quite baked enough this is a classic example of style over a
00:59:34substance Aaron it's time for your showstopper tell us about your showstopper this is sugar in
00:59:50spring where I'm from in stoke-on-trends there's quite a lot of cherry blossom trees I think it's
00:59:56quite clumsy it's not finished no it's a shame about the bridge the box is used to sugar cookie
01:00:02great flavor I think if anything it's a tiny bit hard okay let's have a look inside what the hell is
01:00:10that we're rushing at the end yeah I was rushing this all the same biscuit it's all all gray shortbreads
01:00:17and yuzu jelly what is that that's a scroll that's a scroll that's a scroll let me say this I don't know scroll
01:00:28but I must say that Earl Grey biscuit is simply delicious texture is lovely the flavor is great
01:00:36biscuits amazing I mean they look awful I was happy with the bacon but everything else not very
01:00:44boy man would you like to bring up your showstopper please boy man tell us all about your time
01:01:08capsule I made jumbo boat restaurant with gingerbread biscuits that's a mighty impressive looking
01:01:15structure it's tall it's stable it's exquisitely put together clever really really good wow that looks
01:01:25good beautiful gingerbread spot on with the flavor in the bake very good thank you my man that's excellent
01:01:37oh isn't that beautiful wow it's my mom and dad your mom and dad yeah I miss them so much they still in Hong Kong
01:01:46love the design on that thank you the frame is very good the bake is very good I always have
01:01:54take measure in my handbag fabulous this is almond short spread
01:01:59mmm that's been baked beautifully oh thank you lovely taste as well I think you've done a really good
01:02:07job with this you have baked something original quite difficult complicated and you've pulled off every
01:02:14element of it terrific well done thank you thank you very much Tom would you like to bring up your showstopper please
01:02:28I think it is faultless it is it's exceptional it's when we saw the photograph of the one that you did earlier I thought that's just a
01:02:45photograph of a cottage it is a cardamom gingerbread inspired by my Danish granny the cardamom biscuit in there is it's just spot on it's delicious beautiful it's really tricky to get that right it's just baked beautifully as well
01:02:46mm-hmm textures incredible this is because you like fishing love fishing yeah made of a chocolate orange zest digestive
01:02:53that's a beautiful biscuit crunchy nice flavor I'm just gonna have a bit of your cigar have a smoke that one should be lemon cream and what's in the cereal bowl peanut vanilla whipped cream
01:03:04I'm really impressed with that because all the baking is absolutely perfect I love your textures and your flavors and your design are pretty much untouchable in everything
01:03:11oh stop it
01:03:15oh stop it
01:03:18thank you so much
01:03:35just wild
01:03:40congratulations
01:03:41you've been graced by the hand of Paul Hollywood
01:03:43I didn't really know they happen in Showstoppers
01:03:45I didn't really know they happened in Showstoppers.
01:03:48More than anything, I was just so happy to hear Poyman's feedback
01:03:53because she has definitely felt the stress this week.
01:03:55Oh, yeah, so very happy.
01:03:59Hey, well done, Poyman. That was brilliant.
01:04:01I just sit there and say, how do they do it in the time?
01:04:04I produce a piano that looks like it's derelict.
01:04:08I'd like to think that my flavors were enough,
01:04:12but I just don't know.
01:04:15Is that the most biscuits you've ever eaten in one sitting?
01:04:1966 mouthfuls.
01:04:21Round of applause for these two. They were brilliant.
01:04:23Well done, we're so impressed.
01:04:25Tom got a handshake. Yeah, Tom was amazing.
01:04:27All the different techniques, there wasn't just one biscuit.
01:04:30For me, for Starbaker, it's between Tom and Jasmine.
01:04:33And Poyman was good as well.
01:04:35Her showstopper was faultless, but she had a terrible day yesterday.
01:04:38I know. So, which ones are in trouble?
01:04:40I think Aaron. I don't know what happened to him in the showstopper.
01:04:43He didn't finish.
01:04:44I think Leighton. I do think Poyman can't be dismissed quickly.
01:04:47I think that Toby's in the bottom.
01:04:49Yeah, and yeah, he won the technical.
01:04:51Basically, what you're saying is everyone could go home.
01:04:53Yeah. What about Alison?
01:04:55Well, I think we could throw her in the mix as well.
01:04:57Congratulations, bakers. What a week we've had on biscuit week.
01:05:10But I get the job of announcing Starbaker.
01:05:13This week's Starbaker is...
01:05:16T to the O to the M.
01:05:18T to the O to the M.
01:05:22Yes, Tom.
01:05:23Yeah!
01:05:24Yeah!
01:05:25Oh, that means that I've got the horrible job of announcing
01:05:34who's going to be leaving us.
01:05:35But I just want to say that it was a very tough decision for the judges.
01:05:39But the person who is leaving us this week is...
01:05:43T to the O to the M.
01:05:48Leighton.
01:05:49I'm sorry.
01:05:51I know, I know, but someone had to go, right?
01:06:03You've got to go and smash it.
01:06:05I've had the most fun on Bake Off.
01:06:07I've loved it.
01:06:08I mean, I've had the opportunity,
01:06:10and then I come up against these amazing bakers.
01:06:14I was really upset when I heard Leighton's name,
01:06:16because you don't want people to go home,
01:06:18especially when you kind of think that maybe it should have been you.
01:06:21Oh, man!
01:06:22Hey!
01:06:23Well done, Tom!
01:06:24Hey!
01:06:25I was really prepared to go, but I'm very happy.
01:06:30Unfortunately, everyone needs to watch me again.
01:06:33Congratulations.
01:06:36Hey, gorgeous, how are you doing?
01:06:38I'm just ringing to tell you that I got Star Baker.
01:06:42Shut up.
01:06:43You did not.
01:06:44I did.
01:06:45We made it to week three.
01:06:47You didn't just make it to week three.
01:06:49Are you looking forward to bread week?
01:06:51No.
01:06:52Next time...
01:06:53Mine's definitely not proved.
01:06:55..the bakers take on bread...
01:06:57I'm so nervous right now!
01:06:58..with a savoury signature...
01:07:00Oh, I'm really hoping my balls bake.
01:07:01..a deep-fried technical...
01:07:03Nice onion rings.
01:07:04More onion rings!
01:07:06..and a towering show-stopper...
01:07:08It's so squashed.
01:07:10..in a week where everyone wants to prove themselves to Paul...
01:07:12Oh, so you're all a bit stressful.
01:07:15What is it about Paul needing bread that you like?
01:07:17Very sassy.
01:07:18With his blue eyes, the husky.
01:07:21Are you a star baker in the making?
01:07:25If you'd like to apply for the next series of Bake Off...
01:07:28..visit channel4.com forward slash take part.
01:07:31And see just how the cookie crumbled...
01:07:35..with an extra slice of the Bake Off Friday from 8.
01:07:38Now, tomorrow at 8, a fast-moving market...
01:07:40..means the punters have to be even faster...
01:07:42..scouring Bristol and Bath for new location.
01:07:45Next tonight, suspicions, spinning...
01:07:47..and the perfect amount of pettiness.
01:07:48Where there's a will, there's a way to win...
01:07:51..in the inheritance.
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