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00:00:00What about Picnic King right here?
00:00:06Why is Prue dressed as Colonel Sanders?
00:00:09There's a lot you don't know about Prue.
00:00:11Not only is she the thinking man's crumpet,
00:00:13but she's got a Michelin star and she's a top scientist.
00:00:16I have finally achieved my lifetime's ambition
00:00:19of cloning a dinosaur with human DNA.
00:00:23Wow, whose DNA did you use?
00:00:30Oh no, he's escaped.
00:00:38Who?
00:00:39Tyrannopolis Rex.
00:00:45He was so preoccupied with whether you should,
00:00:48you never stopped to worry about whether you could.
00:00:52I think it's the other way round, babes.
00:00:55Oh my God, look at the size of it.
00:01:00Come on, let's go.
00:01:05I can't believe it.
00:01:08His eyes are so blue.
00:01:17Why is he so angry?
00:01:20It's his little arms, they're too short.
00:01:21He can't do his Hollywood handshake.
00:01:26I'll sort this out.
00:01:27Be careful.
00:01:28I will.
00:01:30Come on big fella.
00:01:32Give you the handshake.
00:01:35Hand me one of those cold reptilian claws.
00:01:43Oh my God!
00:01:48Prue!
00:01:49Laurie!
00:01:50Then what about Noel?
00:01:51Don't worry, I'll phone Dermot.
00:02:04Right guys, ready to do the sketch?
00:02:06You've just done it.
00:02:07You've eaten Noel.
00:02:09It wasn't me.
00:02:11But if it wasn't you, who was it?
00:02:13No.
00:02:18Welcome to the Great British Bake Off.
00:02:24Turned out nice again.
00:02:30I can see the tent.
00:02:31It's so there that it doesn't feel real just yet.
00:02:35If my grandma could see me now, I think she'd be super proud.
00:02:39I'm going to the tent!
00:02:41I am here!
00:02:44I'm absolutely ****** myself.
00:02:47From across Britain, thousands applied.
00:02:51Just 12 of the country's best home bakers have made it to the Bake Off tent.
00:02:56Oh my goodness.
00:02:58Wow, look.
00:02:59I feel very honoured to be the first Ukrainian here.
00:03:04Exciting!
00:03:06But this year's competition...
00:03:08This is Ready Steady Cook, isn't it?
00:03:11...is like no other.
00:03:12There's a little twist-a-rooney.
00:03:14Paul and Prue have set challenges...
00:03:16What the hell am I doing here?
00:03:17...that have to be seen...
00:03:19This doesn't look like baking to me, this is science.
00:03:21...to be believed.
00:03:22That is really difficult.
00:03:23Great, isn't it?
00:03:26I think Paul Hollywood's a bit of a daddy, a bit of a hunky man.
00:03:29Will I blush? Yeah.
00:03:31Everyone's scared about Paul, but Prue is sloky savage.
00:03:39Each week, those who rise...
00:03:41Well done.
00:03:42...will be crowned Star Baker.
00:03:44Oh God, it's gorgeous.
00:03:45Those who crumble...
00:03:46Looks like it's been dropped out of a tree.
00:03:48...will have to leave the tent.
00:03:49I knew the pressure in here would be real.
00:03:51Quick, quick, quick!
00:03:53Steaming up.
00:03:54And it's real.
00:03:55But who?
00:03:56Oh!
00:03:57Look, disgusting!
00:03:58...will go on to win.
00:03:59How far do you think you could go in this competition?
00:04:01The Great British Bake Off.
00:04:03Maybe tomorrow?
00:04:05Just wondering how I'm going to cut this.
00:04:07Swizzle it round.
00:04:08Sorry?
00:04:09Don't know if that's a word.
00:04:10Swivel!
00:04:12You just told me to swivel!
00:04:21It's cake week and after three challenges, one of our crop of new bakers will be named Star Baker.
00:04:41While one will have to leave the tent.
00:04:44Welcome, bakers, to the tent.
00:04:47I know you're all a little bit nervous.
00:04:49I mean, I'm a little bit nervous.
00:04:50Are you?
00:04:51Yeah, I still get starstruck in front of Paul.
00:04:54His eyes, they're like sapphires in an armbred.
00:04:56So, for your first ever challenge, the judges would like you to make a Swiss roll.
00:05:04Your Swiss roll must be beautifully decorated.
00:05:07And your sponge must have an inlay design and be rolled with at least two different fillings, creating the perfect swirl.
00:05:15I rolled him earlier.
00:05:17You have two hours.
00:05:19Okay, you ready?
00:05:20I'm ready. I'm born ready.
00:05:22Strap in.
00:05:23On your marks.
00:05:24Get set.
00:05:25Bake.
00:05:27Bake.
00:05:29Slightly overwhelmed.
00:05:31Feeling all right.
00:05:32Maybe I should feel more nervous.
00:05:33Maybe it's a full sense of security.
00:05:35Absolutely amazing to actually be in the tent.
00:05:37It's fantastic.
00:05:38I'm enjoying myself.
00:05:40Very nervous.
00:05:41Still quite shaky, to be honest.
00:05:45The perfect Swiss roll is very hard to achieve.
00:05:48It should be round, not oval.
00:05:50And then, of course, we want the perfect swirl.
00:05:53A Swiss roll sponge is quite malleable, actually.
00:05:56Beautifully soft.
00:05:57You don't want it to crack.
00:05:58And what we're asking for is an inlay into that sponge.
00:06:01This is the decorative batter.
00:06:03So it's just equal parts icing sugar, flour, butter, egg white.
00:06:06Basically, you draw all over a piece of paper, and on top of that, the sponge goes.
00:06:10So when it bakes, the inlay remains in the sponge.
00:06:13It's important that the colour's vibrant, because you must be able to see it.
00:06:18You want something bold, full of colour, and full of flavour.
00:06:21Of course I want it to taste absolutely delicious.
00:06:24But I want it to be surprising, too.
00:06:26People saying, gosh, this is their first week, and look what they've done.
00:06:29Morning, Ian.
00:06:30Are you guys doing?
00:06:31Good, Ian.
00:06:32Good, thank you.
00:06:33Yeah.
00:06:34Right, tell us all about your Swiss roll.
00:06:37So my Swiss roll is based on Queen's University in Belfast.
00:06:41It's where I started baking.
00:06:42So the end of my last exam, instead of going out, I baked my first loaf of bread.
00:06:47As you do.
00:06:49After graduating eight years ago, Ian and his girlfriend Dervla settled in Belfast.
00:06:54A software engineer of an artistic streak, Ian relaxes creating unique bread-based masterpieces.
00:07:00It's Paul Hollibread.
00:07:01His ambitious Belfast University inlay design will be baked into a sheet of chiffon sponge,
00:07:06filled with flavours from a childhood favourite.
00:07:09A Northern Irish 15.
00:07:10It's like a wheat tray back.
00:07:1115 digestives, 15 cherries, 15 marshmallows, and you just whack a tin of condensed milk on it.
00:07:17I'm really nervous this is going to be too sweet.
00:07:19It's not going to be too sweet.
00:07:20Do you?
00:07:21OK, well, I'll find out.
00:07:22While Ian celebrates his student days...
00:07:25Fifteens!
00:07:26Oh, my gosh, I love fifteens!
00:07:28I'm so excited!
00:07:31Poor man's reliving the taste of her teens.
00:07:34In Hong Kong, I drink lemon tea every day,
00:07:37so I'm making lemon curd matcha cream Swiss roll.
00:07:42Bridal designer, poor man, lives in Essex with her husband and two children.
00:07:46Hello, everyone!
00:07:47When she's not stitching stunning wedding dresses,
00:07:49she bakes beautiful cakes for the local community.
00:07:52Look at that!
00:07:53She's hoping her combination of matcha and lemon works,
00:07:56as taste testing her creation has been tricky.
00:07:59I never really eat sweets.
00:08:00Don't eat sweets!
00:08:01I don't eat sweets.
00:08:02Biscuits?
00:08:03No.
00:08:04I bake them, but I don't eat them.
00:08:06Do you taste them?
00:08:07I taste them, but I don't...
00:08:08And then you spit it out?
00:08:09I try not...
00:08:10Like, tasting wine!
00:08:15These are nice!
00:08:17Lemons are on the menu for Leighton, too.
00:08:19I'm going to take you to the Amalfi Coast.
00:08:21Last year, Eric and I were in Italy, and we loved the lemon grove,
00:08:25so I'm recreating that in a Swiss roll today.
00:08:28Originally from South Wales, software delivery manager Leighton
00:08:32now lives in Surrey with husband Eric and their Irish terrier.
00:08:35Silla, do you like Welsh cake?
00:08:38Packed full of zesty lemon curd and chantilly cream,
00:08:40Leighton's Swiss roll features a colourful lemon tree design.
00:08:44But there might be a problem with his inlay batter.
00:08:46There's a lot of bits and pieces.
00:08:48The butter was a bit cold this morning.
00:08:50Oh, we'll just mix out that little ball.
00:08:52Yeah, you know what?
00:08:53I mean, once I pipe it, it'll be fine.
00:08:57OK, pipe that pattern.
00:08:58Prue and Paul will be expecting striking inlays
00:09:00that stand out from the crowd.
00:09:02Right, so the black's going to be the outline
00:09:04for the university building, the red brick.
00:09:06Whatever the yellow is, the bright.
00:09:09And while Ian makes a start on his intricate architecture...
00:09:13It's making my eyes go cross-eyed.
00:09:15Aaron's taking on one of nature's
00:09:17most impressive feats of engineering.
00:09:19So this is a beehive design, because my sister loves bees.
00:09:23A computer systems architect, Aaron and his sister Yerusha
00:09:26live in London where they still enjoy making a mess in the kitchen.
00:09:30The earliest memory I had of you baking...
00:09:32The bread roll?
00:09:33You put it in the bin and the bin's set on fire.
00:09:37Aaron will roll lemon curd cream and blueberry
00:09:40and elderflower jam inside his highly decorated sponge.
00:09:43The thing that takes the longest is the inlay design.
00:09:46At home I managed to do it once, but...
00:09:48You're so shocked.
00:09:50It was once, but I still managed to do it.
00:09:53Hasan's channelling positivity too.
00:09:56My decorative design is blue roses.
00:09:59I remember hearing blue roses means achieving the impossible.
00:10:02Hailing from South Yorkshire, yoga-loving Hasan is an analytical scientist
00:10:07and likes nothing more than to let loose after a hard day in the lab.
00:10:11Oh my days.
00:10:12His decadent bake will see him roll chocolate sponge around thick caramel
00:10:16on a milk chocolate and coffee ganache.
00:10:18Hello.
00:10:19Hello.
00:10:20How far do you think you could go in this competition?
00:10:22You could get through today, right?
00:10:24Maybe tomorrow.
00:10:25Who do you think is good in here?
00:10:27Everyone, actually.
00:10:28Everyone's good.
00:10:29What, even him?
00:10:30Yeah.
00:10:31What about her?
00:10:32No way.
00:10:33No, she's really good.
00:10:34She's good as well.
00:10:35What about Prue?
00:10:36Prue's got a Michelin star.
00:10:37I've never seen a Michelin star.
00:10:38Is it to do with a Michelin man?
00:10:39Yeah, because it was...
00:10:40That guy made of tyres.
00:10:41Someone to dress up as him and hang me out.
00:10:44Paul.
00:10:45Paul's the right shape.
00:10:46Oh, Paul, Paul.
00:10:47Paul's the Michelin man.
00:10:48That was a best kept secret and you've just stayed.
00:10:51While the bakers put the finishing touches to their inlay designs.
00:10:54We're putting the sky on.
00:10:56Does this whisk you back to the Amalfi Coast?
00:10:58Then freeze them to firm them up before baking.
00:11:01Oh, okay.
00:11:02Oosh.
00:11:03Right, in there.
00:11:04Attention turns to sponge.
00:11:06Nice and soft.
00:11:07Its fluffy cloud-like crumb relies on whisking air into eggs and sugar.
00:11:12It's perfect.
00:11:13Right, here we go.
00:11:14Before folding in flour, taking care not to beat out all the important bubbles.
00:11:18Nice and gently.
00:11:19It's a bit green, isn't it?
00:11:21Because everyone loves brightly coloured green foods.
00:11:24Creative entrepreneur Tom and his partner George live in London.
00:11:28How much cream?
00:11:29Growing up, Tom learned to bake at the knee of his Danish grandmother Tony.
00:11:32Put a lot of butter on.
00:11:34This is my kind of baking.
00:11:35Tom's Swiss roll will contain a swirl of blueberry compote and mascarpone cream,
00:11:39while his bright green sponge will be adorned in his family tartan.
00:11:42I don't want to put any pressure on Tom, but I am 16% Scottish.
00:11:4716%?
00:11:48I think that actually might be more than me.
00:11:49It's a foot.
00:11:53Sponge is gone.
00:11:54Okay, I'm going to get my pattern out of the freezer.
00:11:56With their inlays frozen solid.
00:11:58Sponge is going in.
00:11:59The bakers must spread their batter carefully over the top.
00:12:02Just like that.
00:12:04I haven't participated in the flower.
00:12:06Panic.
00:12:07I've never forgotten the flower before.
00:12:10I'll do what I can without scraping the design off.
00:12:14And Leighton's not the only one struggling with his sponge.
00:12:17I'm not completely happy.
00:12:19It was a little bit lumpy.
00:12:20So I've had to knock a bit more air out of it than I would like to.
00:12:24A fitness fanatic with a blue belt in Brazilian jiu-jitsu.
00:12:27Toby works for a health and fitness start-up and lives in Warwickshire
00:12:30with his girlfriend, Sid, and their border collie lab, Bexley.
00:12:34Inspired by his mum's rhubarb crumble and custard,
00:12:37he'll fill his Swiss roll with rhubarb jam and elderflower-infused creme diplomat.
00:12:42If someone came in here now and attacked us, could you save my life?
00:12:46Maybe.
00:12:47Maybe.
00:12:48Like, if Noel came and attacked you, could you, like, take him out?
00:12:51I'd feel confident if it was Noel.
00:12:53You could take Noel out, no problem, with a few jiu-jitsu moves.
00:12:56What would we do?
00:12:57You can't kill someone who's already dead.
00:13:00Jessica, good morning.
00:13:01Hello, Jessica.
00:13:02Hi, Jessica.
00:13:03Hi.
00:13:04Oh, wow.
00:13:05That's so good.
00:13:06That is exquisite.
00:13:07I drew my own hand.
00:13:08It's representing my sister.
00:13:10She's my favourite person.
00:13:12Jessica and sister Lucy grew up baking together.
00:13:15I'm going to put in all the elbow work.
00:13:17Jessica lives in London.
00:13:18A service designer by day.
00:13:20She's a drag king by night.
00:13:22Performing as her alter ego, Oliver Close-Off.
00:13:25She'll fill her coconut sponge with a swirl of zingy grapefruit curd
00:13:29and a white chocolate and black pepper ganache.
00:13:31Oh, yes, please. That sounds amazing.
00:13:33Doesn't that sound good?
00:13:34You've ticked all the boxes for flavours and design.
00:13:37Now it's all down to the bake.
00:13:38Don't!
00:13:39Oh, man, what are you doing?
00:13:45Banging the bubbles out.
00:13:46Banging the bubbles out.
00:13:48It's obvious, Paul.
00:13:49Banging the bubbles out.
00:13:51Bakers, you are halfway through.
00:13:53You've got one hour left.
00:13:55Good lord.
00:13:56Which is exactly how long I lasted on a juice retreat.
00:14:01In the oven we go.
00:14:02Time is on.
00:14:0312 minutes.
00:14:04We're in.
00:14:05We're stressed.
00:14:06As the first of the Swiss roll sponges begin baking...
00:14:09Rawr!
00:14:10Leighton's playing catch-up.
00:14:11I added the flour.
00:14:13Hopefully I haven't knocked out too much air.
00:14:16Purely nerves of the tent.
00:14:18And those nerves are about to go up a notch.
00:14:22Jam's on.
00:14:23Next, I'm going to do my creme pats.
00:14:25There's still fillings to do.
00:14:27There's a lot of stuff happening.
00:14:28So I've got my cherry jam, my coconut digesters
00:14:30and then I still have to make my marshmallow cream.
00:14:32Not only must they be full of flavour...
00:14:34Oh!
00:14:35Lemon curd is so anxious.
00:14:37...but work in perfect harmony.
00:14:39I'm just cracking pepper down for the white chocolate whipped ganache.
00:14:42The warmth really complements the grapefruit curd.
00:14:45It's mango, passion for the earth and...
00:14:49jam.
00:14:50We can smell it.
00:14:51Wow, that smells amazing.
00:14:53It's just delicious.
00:14:54I hope so.
00:14:55You guys will like it.
00:14:57Born and raised in Ukraine, Natalia left four years ago
00:15:00before war broke out, followed shortly after by her parents.
00:15:04They now live in Yorkshire, where along with Natalia's husband Harry
00:15:07and their three-year-old daughter Francesca,
00:15:09they remember home with a traditional Ukrainian family feast.
00:15:13That's not Ukrainian, that's what Yorkshire put in.
00:15:15Her vibrant inlays inspired by the wildflowers of her homeland,
00:15:18while the tropical flavours are Harry's favourite.
00:15:21Is your husband glad you're on this?
00:15:23Yeah, he is so proud of me.
00:15:26Can he bake as well?
00:15:27No.
00:15:28What is he good at?
00:15:29I don't know, he is...
00:15:30I don't know.
00:15:31What's he good at?
00:15:32I don't know why I married him.
00:15:34I'm sorry.
00:15:36He's watching, you can't say that.
00:15:38I'm sorry, my love.
00:15:40This is lemon curd.
00:15:42My great aunt would always make this amazing lemon roulade,
00:15:45so this is my take on her.
00:15:47Lemon's just wrong.
00:15:48Although she now lives in London,
00:15:50it's Scotland medical student Jasmine calls home
00:15:53and is happiest beating a path beside her local lock.
00:15:56Erase you.
00:15:59As well as lemon curd,
00:16:00she'll add lemon zest to both her sponge and mascarpone cream.
00:16:04But her fresh flavours face stiff competition.
00:16:07There's a lot of people using lemons here.
00:16:09I'm just making my lemon curd.
00:16:11Oh, I'm steaming up.
00:16:12Leslie lives in Kent
00:16:14and has worked as a hairdresser for the last 45 years,
00:16:17serving up curls and cake to her loyal customers.
00:16:19But granddaughter Mabel's her biggest fan.
00:16:22It's great.
00:16:23It is a big one.
00:16:24Leslie's lemon and blueberry Swiss roll
00:16:26features a white daisy inlay design,
00:16:28Mabel's favourite flower.
00:16:30She's my heartbeat.
00:16:31She really is.
00:16:32I can't wait to teach her baking.
00:16:34I want her to be able to do a curly blow-dry
00:16:36and bake a batch of cookies by the time she's five.
00:16:40A bake-off first,
00:16:41this year's batch of bakers includes
00:16:43one more cake-making coiffure.
00:16:45There are two hairdressers in this temple.
00:16:47Yeah?
00:16:48We're sorting, aren't we?
00:16:49We're going to get our hair done.
00:16:50Curly blues, all that.
00:16:52Nadia lives in Liverpool with her partner Daniel
00:16:54and her two daughters.
00:16:56Nadia, we're making fresh plioche.
00:16:58Inspired by Italian father Francesco, a chef,
00:17:01she's passing on the love of food to Maria and Rosabella.
00:17:04Put a bit of muscle into her.
00:17:06Nadia's Swiss roll is full of cherry and almond flavour
00:17:09with a generous glug of cherry liqueur in her jam
00:17:11and almond essence in her sponge.
00:17:14I can really smell all that almonds.
00:17:16I'm actually going to bring it out now.
00:17:18Because a Swiss roll sponge is so thin...
00:17:21Let's see.
00:17:22..the time between under and over baked is a matter of moments.
00:17:25It can go one way or the other very, very quickly.
00:17:28Get it out too soon...
00:17:29Yeah.
00:17:30..and they could be serving a claggy cake.
00:17:32One more minute.
00:17:33..but a minute over...
00:17:34It's not quite there.
00:17:35..and their sponge could crack when rolled.
00:17:37I'm happy!
00:17:39..but perfectly baked sponge won't matter...
00:17:41Oh!
00:17:42..sorry.
00:17:43..if their inlay designs haven't survived.
00:17:45Honestly, this part is totally terrifying.
00:17:50Peel off.
00:17:51Come on.
00:17:53Oh, it's getting tight.
00:17:54Those are my lemons.
00:17:56Superb.
00:17:58Oh, thank God.
00:17:59That's beautiful.
00:18:01Well done.
00:18:02That is epic.
00:18:05Now I just need to get it rolls.
00:18:07I'm going to roll it to get the swirl into it
00:18:09while it's a little bit warm.
00:18:11I'm going to put that in the fridge.
00:18:12While the sponge is cool...
00:18:14Carry on the lemon curd.
00:18:16..there's a scramble to finish fillings.
00:18:18This is my ganache.
00:18:19And then I can work on my caramel.
00:18:21..and start decorations.
00:18:22Do my chocolate.
00:18:24The marshmallow cream is going to be right up to the water.
00:18:26It's crucial every curd, jam and ganache
00:18:29is cool before the bakers begin assembly.
00:18:32Quick, quick, quick!
00:18:33If either their sponge or fillings are still warm...
00:18:36..they risk serving Paul and Prue a Swiss roll
00:18:40without its signature swirl.
00:18:42I mean, how stressful can making a cake be?
00:18:45Oh, what do I do?
00:18:47Toby's about to find out.
00:18:49I need to make my crème pat again.
00:18:51It's a little bit lumpy.
00:18:53And so is Hassan.
00:18:55My caramel seems not quite bad.
00:18:57I'll have to do it again.
00:19:00Not ideal.
00:19:02Bakers, you have 15 minutes left.
00:19:06Oh, no.
00:19:07Exciting, isn't it?
00:19:08Take two on the crème pat.
00:19:10I knew the pressure in here would be real.
00:19:14And it's real.
00:19:15As Toby and Hassan race to finish their fillings...
00:19:18This caramel looks much better.
00:19:20I just need it to cool down, get it chilling for as long as possible.
00:19:24It takes a while.
00:19:25..the rest of the bakers are starting to assemble.
00:19:28Oh, no.
00:19:30We've got a slight crack.
00:19:32Oh, dear.
00:19:33I don't think I baked here for long enough.
00:19:35Oh.
00:19:36Jam going in, baby.
00:19:38Perfect texture.
00:19:39Does this look like jam to you?
00:19:41Crunchy jam.
00:19:42Whipped ganache.
00:19:44Mecha queen.
00:19:45What else?
00:19:46Lots of cherries.
00:19:48Hobbits.
00:19:49What?
00:19:50Bakers, you have five minutes left.
00:19:53Oh, my God.
00:19:54All right.
00:19:55To the wire.
00:19:56Grandpa's still hot, but we are where we are.
00:19:58Hassan's feeling the heat, too.
00:20:01My caramel's still a little bit too warm.
00:20:03It's risky business.
00:20:05Right, I'm starting to roll.
00:20:07Like a...
00:20:08..so should make.
00:20:11There'll be times.
00:20:14Oh, God.
00:20:16Oh, no.
00:20:17It's split.
00:20:19Oh.
00:20:20It's not the prettiest.
00:20:23I'm very happy with that.
00:20:24It looks like a Swiss roll.
00:20:25While the rest of the bakers begin decorating...
00:20:29Toby and Hassan...
00:20:31I'm just gonna put my fillings in.
00:20:33...are out of cooling time.
00:20:35The caramel's still quite soft.
00:20:36I mean, it looks good, but it's gonna be a horrible mess.
00:20:39Yes.
00:20:40Bakers, this is your one-minute call.
00:20:44I'm gonna roll it up.
00:20:46Ah, this is gonna go everywhere.
00:20:48I'm gonna put fat cream daisies.
00:20:50So, this is chocolate.
00:20:5120 comb.
00:20:52I made green elm flowers.
00:20:55Beautiful.
00:20:57Mmm.
00:20:58It's a Swiss roll.
00:20:59It's got no cracks.
00:21:00Oh.
00:21:01It's got no stability.
00:21:02Flaked almonds.
00:21:03Hides, a multitude of subsins.
00:21:06Done.
00:21:10I've had a mare.
00:21:11I've had a right mare.
00:21:13Bakers, your time is up.
00:21:20Please step away from your Swiss rolls.
00:21:23That's your first bite done!
00:21:25Woo!
00:21:26Yes!
00:21:27Oh, my God.
00:21:29Look at that.
00:21:30I will suck.
00:21:31That's crazy.
00:21:33I'm proper...
00:21:34I proper mucked it.
00:21:35Yeah.
00:21:36Ain't no swirl there.
00:21:42For the very first time, the bakers will now face the judgement of Paul and Prue.
00:21:47Hi, Tom.
00:21:48How are you doing?
00:21:52I think you've done an amazing job.
00:21:54It's the right shape.
00:21:55It's amazingly dramatic to look at.
00:21:57Fascinating colour.
00:21:58Tartan is really neatly done.
00:22:01Let's have a look at this.
00:22:02It's got a good swirl.
00:22:09I think it's delicious.
00:22:10Very light.
00:22:11The sponge is light.
00:22:12The filling is light.
00:22:13It's unique.
00:22:14I've never seen anything quite like that before.
00:22:15Lovely.
00:22:16Well done.
00:22:17Thank you so much.
00:22:19That was good.
00:22:20Yeah, that's nice.
00:22:23It does look good.
00:22:24I like the colour.
00:22:25I love the pizza on the side.
00:22:26It's holy lemons.
00:22:28It does, yeah.
00:22:29Right.
00:22:30I'll give you a big slice, Prue.
00:22:31It's a good swirl.
00:22:32Very good lemon.
00:22:34Flavour-wise, it's nice and tart, but I think you've just gone over on the bake.
00:22:44Happy with it?
00:22:45Oh, no.
00:22:47Not really much of a swirl.
00:22:49I think I had a little bit too much filling in there.
00:22:53Flavour's beautiful.
00:22:54Is it?
00:22:55Nice balance between the lemon curd and blueberry.
00:22:57Blueberry.
00:22:58And the sponge is baked beautifully well.
00:22:59Your issue is the swirl itself.
00:23:05Love the decoration.
00:23:06But you've covered two-thirds of it.
00:23:08Can you lift it off?
00:23:09You see, I think that's much more impressive.
00:23:11OK.
00:23:18I love that.
00:23:19Beautiful flavour.
00:23:20You've done a great job.
00:23:21I think the design's great.
00:23:22The sponge's been well-pained and a great balance of flavours.
00:23:24Well done.
00:23:25Cheers.
00:23:26Thank you very much.
00:23:27Thank you very much.
00:23:28How dare they strip your cake down?
00:23:30They took its pants off.
00:23:36I think you've had issues.
00:23:37Yeah.
00:23:38That's covering up a multitude of sins.
00:23:39I took it all three minutes earlier.
00:23:41That's what my problem was.
00:23:42And then it broke.
00:23:43Let's see what it tastes like.
00:23:45Did you put almond essence in there?
00:23:47A little bit.
00:23:48I think there's a bit too much.
00:23:49The almond extract, I agree, it's a little bit heavier,
00:23:51but the cherries needed more of a punch to balance out the almond.
00:23:54They're a little bit too sweet.
00:23:55OK.
00:23:58I like the decoration.
00:23:59It proves the Swiss roll, it'd be that one.
00:24:04I think it's delicious.
00:24:05I just think there's too much filling.
00:24:07Too much of the matcha cream and not enough curd.
00:24:10The overall texture is very good.
00:24:12But the balance of it is not quite right.
00:24:14You're sponges gone very much oval rather than round.
00:24:20Yeah.
00:24:21I think I knocked too much air out of it.
00:24:22Yeah.
00:24:23OK.
00:24:24Let's have a quick look at this.
00:24:25Was this warm when you put it all in?
00:24:26It was to the wire, yeah.
00:24:27Yeah, you can see it's all disappeared.
00:24:28Tastes like rhubarb and custard.
00:24:29I love it.
00:24:30Good.
00:24:31I think the flavour's lovely.
00:24:32I think the texture's wrong.
00:24:33It's a bit chewy.
00:24:34Yeah.
00:24:35It's really artistic and interesting, but it doesn't show up as much as I'd hoped it would.
00:24:47I actually really like the flavour, but the curd has not been done well.
00:24:53It needs to be much thicker.
00:24:54The flavour's great.
00:24:55It's the texture.
00:24:56Yeah.
00:24:59What I think is so lovely is it absolutely looks as if it's embroidered.
00:25:03Thank you so much.
00:25:04It's beautiful.
00:25:05I love that.
00:25:10It's delicious to eat.
00:25:11Yeah.
00:25:12However, you've over baked a sponge.
00:25:14OK.
00:25:15But flavour-wise, stunning.
00:25:17OK.
00:25:18Thank you so much.
00:25:19Well done.
00:25:26I love your design.
00:25:27Those colours are just wonderful.
00:25:29It's a bit tough, isn't it?
00:25:33Oh, there you go.
00:25:35I think that was because my cold butter this morning.
00:25:38It is the butter.
00:25:39It's almost created a skin.
00:25:41The sponge itself I find a little bit claggy.
00:25:42I think it could come down to your folding.
00:25:43Folding with flour in it.
00:25:44Yeah.
00:25:45The flavours, though, are very good.
00:25:46Sir Hassan, not your best morning.
00:25:47No.
00:25:48Yeah, quite disappointed myself.
00:25:49It looks like a roulade rather than a Swiss roll.
00:25:50Yeah.
00:25:51Wow.
00:25:52If I had a ball of ice cream next to this in a bowl, I would be totally happy.
00:25:54Yeah, absolutely.
00:25:55Flavour-wise, stunning.
00:25:56Absolutely delicious, but it looks like it's been dropped out of a tree.
00:25:57OK, cheers.
00:25:58It did say stunning and delicious.
00:25:59Yeah, but looked like it fell out of a tree.
00:26:00Yeah, but looked like it fell out of a tree.
00:26:01That is one mighty impressive.
00:26:02Yeah.
00:26:03It is.
00:26:04It looks like a roulade rather than a Swiss roll.
00:26:05Wow.
00:26:06If I had a ball of ice cream next to this in a bowl, I would be totally happy.
00:26:11Yeah, absolutely.
00:26:12Flavour-wise, stunning.
00:26:13Absolutely delicious, but looks like it's been dropped out of a tree.
00:26:16OK, cheers.
00:26:17It did say stunning and delicious.
00:26:19Yeah, but looked like it fell out of a tree.
00:26:24that is one mighty impressive looking Swiss roll thank you it's a shame it's sat down on itself
00:26:34it's a wee bit of an opal yeah but that design is extremely impressive it's amazing
00:26:39the flavors are stunning I was nervous as the marshmallow and the jam would make it all too
00:26:49sweet but it's delicious you left the condensed milk out I'm glad I did it's such a student thing
00:26:54I'm 29 I'm not a student anymore you look 15 thank you I thought I was taking a bit of a risk
00:27:04I couldn't have possibly imagined that it would turn out as good as it did first one in the bag
00:27:09no major mess ups but definitely not getting ahead of myself and like thinking oh it went great because
00:27:14I practiced that one a lot they'll craft the design and flavors I'm so happy it was a little bit firm
00:27:24it's the first time that has happened it's the curse of the tent being like a producer I'm not my best
00:27:29day I'm lagging behind so praying that the technical is something that I have made before just get on
00:27:34with it that's what my husband said just get on with it each week the bakers face a mystery second
00:27:44challenge shrouded beneath gingham hello bakers welcome back to the tent it's time for your
00:27:49technical challenge set for you by captain cake man himself Paul Hollywood Paul have you got any
00:27:54words of wisdom for our beautiful bakers first of all don't panic use your baking intuition it is
00:28:01going to be difficult it's not impossible comforting but it's not almost impossible but not impossible so as
00:28:08always this challenge is judge blind so Paul Prue you may now leave the tent thank you so much you
00:28:14know what they're gonna do what thumb wars smart money's on Prue she's got big thumbs they're like
00:28:19turkey drumsticks the judges would like you to bake nine perfectly decorated fondant fancies the judges are
00:28:29looking for light sponge well-set jam smooth buttercream and precise fondant decoration you
00:28:35have two hours and 15 minutes sounds easy right does sound easy but there's a little twister Rooney you'll
00:28:43need to figure out the flavors and the recipe all by yourselves using only some of the ingredients in
00:28:50front of you there's a perfect example of a fondant fancy underneath your gingham cloth you have five
00:28:56minutes get your detective hats on because you're five minutes start now
00:29:00I've never made one of these before first time for everything Jasmine did say literally as we went to the
00:29:09loo earlier she was like there's one thing that I really really hope it's not fondant fancy just trying
00:29:15to work out the flavors I think it's cherry you want to go for cherry but it really tastes like raspberry
00:29:21there's definitely almond notes to it I'm not sure I'm just gonna eat the whole thing and hope for the best
00:29:26so Paul fondant fantasies this is gonna be challenging for our bakers we've obviously taken the recipe away but left them with all the
00:29:34ingredients and a few more on top of that but essentially what is in this is raspberry and almond when I say almond I don't mean
00:29:41ground almonds I mean almond extract which is where the flavor is gonna come from but we've given them ground almonds as well we've given them everything we've given them a perfect
00:29:48example so they should understand what type of sponge it is once they have the sponge ready then
00:29:53we've got to prepare the buttercream again has almond extract in there also it's got the jam raspberry
00:29:57jam and raspberry flavoring in the fondant's icing that is delicious it is their first time in
00:30:03the tent and we've given them a really difficult technique great isn't it
00:30:08bakers your five minutes is up you ready on your marks get set taste and bake
00:30:20oh my god the bakers must now hand back their fondant fancies I should have ate all of it I don't know
00:30:27what I'm doing and have just two and a quarter hours to complete the challenge I'm just gonna start
00:30:32what the hell am I doing here lime a tin make my sponge when I was younger I would make microwave
00:30:38cakes with my mom just equal parts everything and it's foolproof sponge fingers crossed it is foolproof
00:30:43today they've given us lots of ingredients so I'm gonna have to work out whether there's ground
00:30:47almonds in the sponge I don't think there is the flavoring pool sponge comes entirely from almond
00:30:52extract well that's potent the additional ground almonds will produce a dense sponge lacking in rice
00:30:58I risked it and I put the ground almond in the mixture one table spoon 30 grams of ground almonds
00:31:06it's a bit good old but it'll be alright chuck it all in why not let's see you're going fast watch
00:31:12yourself oh no go faster go faster come on you ride by the seat of your pants don't you I haven't got
00:31:19a clue what I'm doing today you're jazz baker I'm happy with the consistency oh this is very dry
00:31:25this is like bread dough I try and get my sponge in as soon as possible to give it time to cool seems
00:31:30like kick we're going on oh it will be good sleep tight set the timer I think 15 minutes 180 regular
00:31:40baking temperature 170 until I think it's right I'm gonna go for 15 minutes and then I'm gonna check
00:31:46now I'm gonna make the jam they've given us the options cherry raspberry or strawberry jam I've got a
00:31:52feeling it was raspberry I think it's raspberries I have no idea so I've just chucked them in Jessica
00:31:57how you doing I think I'm okay my sponges in I think do you think your drag king would be coping
00:32:03better with what's going on all of the clothes off has way more confidence than I really yeah how would
00:32:10you be dealing with this thing come on there's a lot of swagger really holding the crutch area yeah it's
00:32:14a bit explicit saving me jam looks great and it's smooth so that's a small win so I'll check my sponge
00:32:21it's a little sticky needs a bit more sponge not rising in the center I've also brought it down
00:32:28to 170 because we're getting quite a lot of browning bakers you are halfway through how much next I'm gonna
00:32:35make my buttercream like the sponge Paul's buttercream is flavored with just a hint of almond extract
00:32:42that's good okay so I put in a wee taste of honey I think that might have been the flavor but I have no idea
00:32:49my cake will be too well it's close it's coming out it's still liquid interesting seems good it's risen
00:32:57really nicely in the middle yeah we're seeing about a half of what it's meant to be I'm concerned about the
00:33:02the middle here it's a wee that's soft Ian we can't have no nerves in the tent what we're gonna
00:33:06do I mean we could meditate I would love a wee meditation close your eyes all right and take
00:33:11yourself to a beach okay all the noise around you um the waves are crashing they're taking me out to
00:33:18sea don't speak just hum I'm just up in the tent because I kind of need it to like be cooked now
00:33:24how long have we got bakers you have half an hour left how do you know you've got my watch
00:33:30the whole thing's a lie oh no my cake has collapsed in the middle we've had a mare hopefully though
00:33:38and they just don't eat the central one I'll just hide it I'm starting my fondant icing I'm gonna
00:33:42make it the way I normally make it at home it's gonna do their sugar with some water no idea uh what
00:33:47else Paul's fondant icing contains raspberry extract do you know what I'm gonna add a little
00:33:53bit of cherry these rose water that was a lot of cherry and should be colored a deep pink going
00:33:59kind of heavy I've added too much water it's like a pastel-y pink that looks good did you just put your
00:34:05finger on my spoon my hands are clean it almost looks like a flapjack trim the edges then measure
00:34:14it and then nine equal bits very exact my degree was maths I still can't add up it looks a little
00:34:20bit on the brown side that looks like the back of Paul's hand when he's judging just imagine him
00:34:25getting his fake tan put on with a fireman's hose no because I am actually gonna do that he's got
00:34:30his goggles on no so maybe I'll be able to keep a straight face I'm gonna have to tell him what
00:34:34you said I can't serve that this is raw so uh no one's getting that one we're doing eight fondant
00:34:40fantasies now we're gonna fill these all the jam Jamie in the hole I'm franken caking them to make
00:34:45them roughly about the same height to compensate for my shoddy cutting I am gonna put the leads back on
00:34:50I'd rather overfill that one we'll hide them in the middle like is he had ten minutes I'm just
00:34:57adding my buttercream on top nine little blobs my buttercream is slightly too soft I'm hoping that
00:35:02the ice can cover some multitude of sins maybe it will maybe it won't I'm scared here it goes over
00:35:09the top oh they're really taking a lot of icing you should have crumb coated with buttercream
00:35:14didn't think they're like little fairy cakes aren't they they look disgusting let me see I'm so
00:35:22sorry this is a hot pink mess bakers you have one minute left I really love taking it right to the
00:35:30wire oh my god these are hideous trying to blend it together I don't think they look that bad the final
00:35:37fancy do not drop them oh do I'm gonna put the worst one at the back bakers your time is up I love
00:35:50them in fact I might bake another name tonight please bring up your fondant fantasies and place them
00:35:56behind your photos oh my god mine is stuck with icing to the table oh my gosh wow what a fancy table
00:36:08it's judgment time for the Baker's first technical challenge okay so what we're looking for our nine
00:36:18beautifully formed fondant fantasies almond buttercream with an almond sponge with a raspberry fondant on the
00:36:25outside raspberry jam in the middle as well you had a lot of red herrings ground almonds definitely
00:36:30not inside because you'll not get the height but we'll test them and see what they're gonna taste
00:36:35like these are pretty small proof I'm guessing ground almonds yes be interesting to see what's inside
00:36:41they've managed to get some jam in there I don't think that's bad it's just very small okay beautifully
00:36:47the height on these are good I believe we can have 12 of these I do think there's ground almonds in there
00:36:55but the colors not bad now these are pretty nice but they're all messy so there is consistency but the
00:37:02colors the right tone it is quite dense sponge moving on to our pink fancies that's not the color we
00:37:09wanted they're quite neat there's a very strange flavor in there is it rose what that that's way
00:37:17off base okay I quite like the color of these the height is very good the decoration it's very neat they're
00:37:22all the same there's ground almonds in there but it's quite nice cake moving on this is abstract
00:37:29decoration the color is good ground almonds again I think it's raspberry jam someone cut the finger I
00:37:36mean that is way way too dark yeah wow that's tough yeah it is very over baked absolutely solid like
00:37:42cardboard it's got ground almonds in and it's got too much icing on it right color looks quite nice
00:37:47it's very shallow very small they should have risen more than that I imagine that's because they're
00:37:52ground almonds in there it's nice almond flavor there is a tartness to that coming from the jam it's good
00:37:58these are my news this is too pink and clumsy the flavors aren't too bad with the ground almonds in
00:38:04there it's really pushed it down these are quite high the colors but they're more or less the same
00:38:09just look a bit clumsy yeah I mean it's the piping Jerry might be in fondant moving on to this it's much
00:38:18too much icing yes no sponge is not good very dry I like the flavor I don't mind it what this is the
00:38:27mama one and this is the baba one what's going on hang on one two three four five six six where's the
00:38:33one got a confession got no almond in the bus cream the honey could be a sweetener yeah okay
00:38:40Prune Paul will now write the bakers from worst to first in 12th place this one here Tom over baked
00:38:48they're too dark and I won't go on but they're not very good that's very nice in 11th spot we have
00:38:54Boyman why did you decide to put a completely different flavor in there I don't know and in
00:38:5910th we have this one Hassan they're a bit pale messy terrible Jasmine is 9th Ian's 8th Nadia's 7th
00:39:09Leighton's 6th Leslie fifth and Aaron fourth in third spot we have this one Natalia these weren't
00:39:18bad the actual coloring and the neatness was the thing that we like in the second place we have this
00:39:24one Jessica you look astonished I am well they're pretty neat they're nicely risen they tasted good
00:39:31job thanks which leaves number one don't clap you did have ground almonds but you managed to get the
00:39:44overall look the color was right the decoration was good so well done I am so relieved feel like I had
00:39:52a little bit to prove after this morning I'm absolutely buzzing I'm almost vibrating guys brutal
00:39:58isn't it that is the roller coaster of Bake Off everything just went wrong from the off I'm quite
00:40:04nervous yeah not very good on the technical and not very good on the signature so it's not looking
00:40:08good the bakers have just one more challenge before someone is named star Baker and someone must leave
00:40:19the tent we're back this is exciting first cake corner we've got a lovely set of bakers and I love the
00:40:27fact that we set a really difficult technical Toby did the best even you wasn't the impressed with
00:40:32that they gave around and when you look at how he did in the signature it was pretty poor but when
00:40:40you look at the other side the ground I thought Tom for instance did an amazing job with the time but
00:40:44then last in the technical yeah how did that happen and Jessica Jessica again she's a real talent and
00:40:49she's really artistic great so what about Natalia signature why she did really well and then she did
00:40:55well in the tech I'm hoping that Hassan has a better day today I love for so he's a lovely guy but he did
00:41:01have the most disastrous signature and later yeah he's in a bit of danger coming into the showstopper so
00:41:07today's really gonna matter I'm really excited it's good to be back I've missed you guys what do you mean
00:41:12we all live together oh welcome back to the tent bakers for your showstopper challenge today Paul
00:41:24and Prue would love you to make an exquisite landscape cake no cheating you can't pick a
00:41:30landscape that's already a cake Eccles Dundee Pontefract I mean they're all lovely places but
00:41:37this is bake off we need you to think outside the box you've got four hours to take us on a journey
00:41:44on your marks get set hey
00:41:50these poor bakers for their very first showstopper challenge are being asked to make a landscape cake
00:41:56scary
00:41:59a little dance taste and texture is obviously critical in this what's important is the choice of sponge I
00:42:05always say I love a tender sponge but the truth is that's not the right kind of sponge for building
00:42:10it would just get squashed you're thinking on multi levels with this you're thinking design the flavor
00:42:16combinations and then structural integrity it's quite a warm day today if anything is the slightest bit warm
00:42:24not only will the icing melt on it or the filling run the cake itself will collapse I want to see beautiful
00:42:31landscapes that taste great morning good morning so tell us all about your landscape so I'm doing my
00:42:40hometown of Swansea the mumbles I'm taking you to the mumbles so I'm gonna do the mumbles lighthouse
00:42:46oyster mouth castle the Brecon beacons just behind with all the daffodils I'm getting really worried
00:42:52now because you're really building this up Leighton's ode to the green green grass of home will be built
00:42:57from his favorite cake growing up on a Sunday my mother baked a Victoria sandwich so to take us
00:43:04back to my hometown I'm going to do the mumbles and a Victoria sandwich while Leighton ups for an
00:43:12all-time classic this is gonna be my blackberry and pistachio cake Jasmine's taking the road less
00:43:16traveled once I've got this in the oven I'm gonna make a cardamom cake it's cardamom it's got a pretty
00:43:21strong flavor you've got to be careful what you're doing it tend up tasting of I don't know soap the
00:43:26unique flavors in Jasmine's three-tier landscape cake are a nod to a holiday's berry picking in the
00:43:31Scottish Highlands and a best friend's favorite ice cream I like that color the pistachios for Daisy
00:43:36she's the one who got me on the show she pretty much said if you don't do it I'm gonna I'm gonna
00:43:40enter you yeah were you quite nervous of doing it I just didn't really think I was good yeah and now
00:43:46you're here and you've seen all the other bakers and I'm like I'm definitely not while Paul and
00:43:55Prue will expect beautifully soft sponges it's a bit more solid than I'd want it to be it's crucial
00:44:00they're robust enough for the bakers to build their landscapes this is a chocolate stout cake I'm using
00:44:06the stout because it's my favorite drink and it really does add a lot to the complexity of the
00:44:11chocolate cake but this cake is so moist stability is a fairly big concern of mine Ian will carve his
00:44:18rich chocolate and stout sponge to build his local beauty spot downhill beach one of my favorite
00:44:24places in the world last summer I got sunburned for the first time on a beach in Ireland so it holds
00:44:30a very special place in my heart Ian's not the only baker risking a moist sponge I'm using quite
00:44:37special apples I lived with this wonderful lady called Betty she was in her 90s she had this apple
00:44:43tree she knew I was applying for bake-off and wanted to see me in it but I never made it when she was
00:44:48alive so I preserved some of her apples Betty's apples will be added to a sticky toffee sauce and
00:44:54drizzled over Jessica's spice apple sponge to form Lake Bunyoni in Uganda where she spent a very
00:45:00special birthday morning I basically stayed in a hammock and then woke up to the most beautiful
00:45:05sunrise I love the idea of the toffee apple it's quite autumnal actually you get some really rich
00:45:09flavors so I'm looking forward to this good luck for Betty right Betty so this is a pumpkin puree it
00:45:16smells horrible but it tastes amazing Hassan's also hoping to wow with winter warming flavors there's
00:45:21pumpkin spice mix cinnamon nutmeg ginger cloves and a little bit of allspice Hassan's spiced pumpkin
00:45:28sponge will form the base of the bamboo forest he visited in Japan a landscape he's hoping will put
00:45:33him back on the path to success have you practiced it yes you struggled a little bit yesterday this
00:45:41one has to be spot-on going in the sheer scowl of today's showstopper challenge I'm making six tears
00:45:49means managing their ovens all right we'll test the bakers to their limit
00:45:53start as the first sponges hit the heat there's no time to rest now I need to start on the second
00:46:04batch with more cake to make and fillings to begin Welsh jam it's made with love extra coffee make them
00:46:12drunk boy man's boozy buttercream will fill layers of coffee and walnut sponge stacked to form Hong Kong's
00:46:19Lion Rock Mountain when I was a child I used to take the bus to go to school yeah the Lion Rock got
00:46:26the tunnel every time when the bus get full then it's like halfway through so lovely so when you're in
00:46:33the tunnel you know you're nearly home yes Tom's reliving a happy childhood too I was super lucky
00:46:39growing up my Danish granny had a farm in Iceland and it's just the most stunning country ever he'll
00:46:45recreate the wild landscape he spent many happy summers exploring from layers of chocolate chiffon
00:46:50sponge white chocolate and hazelnut ganache and a decadent dark chocolate and orange ganache I wanted
00:46:55to be like dark chocolate and then the orange comes through I don't want it to be that should
00:46:59be colored orange that's so orange while Tom plans to construct a small section of Icelandic tundra if
00:47:05you were to take a slice out of Iceland and lift it up this is what it should look like Natalia's
00:47:10thinking a bit bigger I'm going to make a landscape of Ukraine the whole landscape how big is it gonna
00:47:18be actual size from its golden fields and winding rivers to the majestic mountains Natalia will build
00:47:26her beloved homeland from rich chocolate and rum sponge and cherry jam this cake means what for me
00:47:33especially nowadays I've got friends and my family and Ukraine so sometimes I got homesick I live few
00:47:46years in a Kiev it's such a wonderful city it's full of arts full of wonderful people so yeah it's
00:47:56so sad boom boom boom ladies and gentlemen you are halfway through three two one as the first of the
00:48:11sponges exit the oven oh my glasses of steam so give me two minutes it's done the race is on to call them
00:48:18before assembly can begin I know she's behind me those lovely thank you is it chocolate chocolate
00:48:24stout oh stop yeah if you want me drink it's still over there come on then oh I thought you meant the
00:48:29story they need a little bit longer every minute more in the oven I'm just gonna double check these
00:48:38because I am terrified there's one less they'll have to call needs a bit longer and construct I'm gonna
00:48:44have five minutes on it's a little bit worrying because I don't know if I've exactly nailed this
00:48:50in the time in practice Toby will stack white chocolate sponge brown butter sponge praline and
00:48:55strawberry jam to form the famous Jacobs ladder staircase of hometown Sidmouth and I'll also be a
00:49:00a jelly sea which is a bit I'm most concerned about because that has redecorated the inside of my
00:49:05fridge a few times while Toby celebrates the good old British seaside second sponge out hopefully it's
00:49:12cooked this time that's coconut liqueur Nadia's taking us somewhere a little warmer my landscape is a
00:49:19tropical island in Mauritius where I went on holiday with me family and we ate loads of coconut when we were
00:49:24there and drank loads of mojitos Wow what a holiday Pat full of tropical flavor she'll spread lime curd
00:49:32between layers of coconut and lime sponge soaked in coconut liqueur isn't it lucky we like coconut I think
00:49:39it sounds lovely well they like coconut so that's a good thing because there's a lot of coconut going in
00:49:46this cake this is coconut concentrate for my buttercream coconut isn't usually that strong so I'm hoping it
00:49:53gives it an extra boost of flavor the cake's inspired by a place in Barcelona that I like Park Siudea
00:49:59complete with chocolate stonework and a jelly Lake Aaron's ambitious Park will be built with coconut
00:50:05sponge filled with coconut buttercream and miso caramel I've definitely got a lot on whether it's too
00:50:10much I'm not sure but go big or go home so I just need to assemble my top layer because that's a
00:50:18little bit behind this is probably the most important part if this doesn't go 100% then the
00:50:25stability just isn't there as the bakers stack soft sponge and fillings cherry gem the biggest threat
00:50:31they face is heat it's really important that they're cold because otherwise all the fillings will melt and
00:50:36you don't want that sloppy mess is it quite stressful I feel like everyone's slightly freaking out my motto is to
00:50:43go faster that looks pretty flat to me I will go into cards now I'm starting to cut out the cliff
00:50:50this is border with a Belarus I've got a picture of Ukraine like in school yeah oh god oh it's just
00:51:05fucking hard oh man that is so horrible
00:51:14just 60 minutes remain and Ian's downhill beach faces an uphill struggle is it fixable maybe we'll
00:51:33see I'm really on a wing in a prayer right now you can do this use the force I'm gonna try and wrap it
00:51:40an acetate I'm gonna chuck it in the fridge and just hope for the best it's fine you've got this
00:51:45you've got it for the rest of the Baker's constructions in full swing are you a good
00:51:53plasterer I bet you are never tried as they add the details oh is that my little road that'll bring
00:51:59their landscapes to life how's it going Hassan all right I think I'm rushed for time I'm piping the
00:52:05tree which is great with a shaky hand I've put some vanilla buttercream to create a log effect I'm
00:52:11making it in the form of a tree stump my dad was a carpenter we used to go to Wales as kids my dad made
00:52:18a camper van and we used to go on holidays in the camper van Leslie will build her tree stump from
00:52:23kish soap chocolate sponge and cherry jam and she'll paint a buttercream Welsh mountain landscape in the
00:52:28style of her dad's favorite artist we used to watch Bob Ross the voice was so soothing and dad had
00:52:33dementia so it really calmed it down we was watching the bake-off one night and my dad's like
00:52:38have you applied I said no daddy goes do it do it okay then so here we are I think he'd be proud
00:52:45he'd be very proud ladies and gentlemen you have half an hour left really oh my god
00:52:53stressed I am a bit behind I wanted to have my chocolate work done before now running out of time
00:53:00running out of icing this is going to come down to the wire it's grave yeah mountains it's looking
00:53:08like home make it look like lying look terrible cakes in the fridge it seems to have gotten a good bit
00:53:14firmer I'm just doing my moss night now it's all about the sea this could go very wrong might not set
00:53:20this doesn't look like baking for me this is science this is the agar agar to set it so I do add a lot of
00:53:27I'll just fix this acetate dump it all straight in and pray stress I don't even want to breathe I
00:53:37just need the cake hard if I open this and the cake completely collapses that's me gone oh so to the wire again
00:53:45I'll take it now I'm running
00:53:52Spakers you've got 15 minutes left is that all just hammering this as fast as we can
00:54:00ah I'm making a wall of the tunnel I measure by eye oh too big
00:54:05this is the castle that's the dragon my forest so beautiful that looks absolutely amazing now what
00:54:15we're gonna do is put the cake on top it's super important that these are lined up right which where's
00:54:21the front how do you know what I found a bit of a lean anyway only a little bit looks really precarious
00:54:27what's that wobble looks like leaning tower pizza leaving tower of mumbles stop it we are set I need to get my trees sorted my river carefully trying to channel my inner Bob Ross that river now needs to go straight in
00:54:50oh I'm making sheep a bit wonky tunnel the trouble is my sheep look like they've got myxomatosis I put my heart where is here I'm just gonna try and cover as much of the buttercream as possible I have to put the we train on the cars it's gonna be down to the wire
00:55:11it's gonna be down to the wire bakers you've got one minute left I've got no choice let's get it off finishing touches Ukrainian flag flowers putting the last few toasters on
00:55:26toasted coconuts
00:55:31oh it's really soft
00:55:37just making some little coconuts for my tree there's more I want to do but didn't have enough time
00:55:42let me some to do the bat oh no the sea's detached thank you darling bakers your time is up
00:55:52oh please step away from your showstoppers well done bakers you did it what a mess so upsetting that's actually
00:56:06miraculous that's insane you smash that it's time to judge the showstopping landscape cakes
00:56:18Ian would you like to bring up your showstopper
00:56:20that's incredible it looks amazing and it's so imaginative and crazy I love it right this is a chocolate
00:56:36stoat blackberry jam and cream cheesecake there's a lot of icing on there it's too much when you'd get the fruit and the
00:56:44stout cake it works beautifully well together I'd happily eat a plate full of that tastes great well done thank you
00:56:50thank you
00:56:56I
00:57:02think it looks amazing it says tropical just wondering how I'm gonna cut this the back so swizzle sorry I don't know if that's a word swivel
00:57:08you just told me to swivel
00:57:16I have done coconut and lime cake with coconut liqueur toasted coconut buttercream and lime curd
00:57:22love the flavor but your cake is over baked okay and that seems quite tough I've put quite a bit of a gar in it because I had to set it
00:57:30got the texture of a tennis ball
00:57:38happy with it I had some severe timing issues
00:57:40it's a little unfinished looking
00:57:42the cake is toasted coconut swiss meringue buttercream flavored with vanilla and miso caramel
00:57:48and certainly coconutty you've got a lot of coconut in there you need a lime you need a citrus to balance out the sweetness
00:57:59I think it looks amazing I love the design it's beautifully painted but let's see what it tastes like shall we
00:58:05you've got a black forest cake the sponges have kirsch syrup and there's a black forest buttercream and cherry jam
00:58:12that is delicious is there the flavors are spot-on and it's beautifully baked I think you've done an amazing job
00:58:20thank you you can breathe now
00:58:28where's the lion is this the line here yes I think you could have done a little bit more on that
00:58:34this coffee and walnuts cake with coffee liqueur buttercream
00:58:40I love coffee and walnut cake
00:58:42good it's not the lightest of cakes but it is very delicious
00:58:46I do like it I think the liqueur is probably a little bit too much a little bit too punchy for me
00:58:54it's representational of the Highlands but we would have liked to see more landscape rather than three tiers
00:59:00but I think it scores on neatness and style it's beautifully done
00:59:04it's a black bean pistachio cake with a black bean pistachio mousse in the middle and the mousse is
00:59:10surrounded by a cardamom cake cardamom level is perfect pistachio is perfect too
00:59:14I've never had that combination before that's gorgeous
00:59:22well
00:59:24it's a bit wobbly yes it's on the lean
00:59:28it's on the lean so let's hope the cake tastes good
00:59:30it's a traditional victoria sponge with buttercream and a raspberry jam
00:59:36this is a very tough cake
00:59:38this is a very tough cake
00:59:40it is over baked and you can see that the weight has concertinaed up the bottom
00:59:44I dread to think what's underneath that
00:59:46it'll be delicious
00:59:48I do like the flavour it's a bit simple but it is unfortunately over baked
00:59:52it's so beautifully done
00:59:58thank you so much
01:00:00the lakes, the rivers, the mountain ranges
01:00:02it's just beautiful
01:00:04where's Kyiv?
01:00:06where the heart is
01:00:08that's where we should have the heart
01:00:10yeah I think so
01:00:12the chocolate sponges
01:00:14and whipped cream with the cream cheese
01:00:18and the cherry filling
01:00:26stunning
01:00:28thank you so much
01:00:30the chocolate cake is so intense but it's not heavy
01:00:32it just imparts flavour chocolate chocolate chocolate
01:00:34it's very delicious
01:00:36yeah that's a special cake though
01:00:38I'm so happy
01:00:40thank you so much
01:00:41thank you
01:00:46these bamboo plants seem to be just chunks of bamboo and no
01:00:50yeah
01:00:52timing issues
01:00:54it's odd, it's like a dream
01:00:56good dream or bad
01:00:58it's a pretty bad one to be honest
01:01:00right let's have a look inside
01:01:02my flavour's
01:01:04pumpkin spice pumpkin sponge cake
01:01:06with a pecan praline swiss meringue buttercream
01:01:10I love the cake
01:01:12beautifully baked
01:01:13beautifully spiced
01:01:14but the cream's not carrying much flavour
01:01:16okay
01:01:21what happened?
01:01:22time, time got the better of me
01:01:24and then the sea decided to depart
01:01:26it's a bit simplistic
01:01:28yeah
01:01:29it's basically one cake on top of another
01:01:30let's have a taste
01:01:31it has a white chocolate sponge
01:01:33a brown butter sponge
01:01:34white chocolate buttercream
01:01:35praline
01:01:36and strawberry jam
01:01:38I do like the flavours of both
01:01:40so do I
01:01:41but
01:01:42you've slightly over baked them
01:01:44it's a shame
01:01:49the overall effect is good
01:01:50I did like what you've done
01:01:52he kept it quite natural
01:01:53and this is your little hammock
01:01:54that's a huge hammock
01:01:55that's a huge hammock
01:01:56I'm not a small girl
01:01:57Paul
01:01:58it's made up of a spiced apple sponge
01:02:00toffee apple
01:02:01and the mascarpone filling
01:02:06that toffee apple cake is stunning
01:02:10it's a very challenging cake to make
01:02:12because you often get them quite claggy
01:02:13but that is baked beautifully
01:02:14and it tastes amazing
01:02:16it's really delicious
01:02:17well done Jessica
01:02:18well done Jessica
01:02:19yeah baby
01:02:20yeah baby
01:02:21Tom would you like to bring down your showstopper please
01:02:31wow
01:02:35well it's beautifully done
01:02:37clean, sharp, looks great
01:02:39looks great
01:02:40so now it's got to taste good
01:02:41it's made up of a chocolate sponge
01:02:43dark chocolate and orange whipped ganache
01:02:45and a white chocolate ganache with hazelnuts
01:02:47beautiful layers
01:02:52oh god it's gorgeous
01:02:53the orange in it is delicious
01:02:55it's beautifully baked
01:02:56it's beautifully executed
01:02:57it's very
01:02:58what I'm beginning to realise
01:03:00is very Tom
01:03:01you're a good baker Tom
01:03:02you're a good baker Tom
01:03:03you should be really proud of yourself
01:03:05well done Tom
01:03:06thank you so much
01:03:07well done Tom
01:03:13oh
01:03:14do you know what
01:03:15after yesterday's Technicore
01:03:17it's a total relief
01:03:18and yeah
01:03:19honestly I don't really know yet
01:03:20but
01:03:21I'm still in a slight daze from it
01:03:22that could have gone a lot better
01:03:24I really am just holding on to hope
01:03:26that the Technicore will carry me through
01:03:27positive and negative
01:03:29so
01:03:30I'm 50-50 on if it'll
01:03:32be enough to keep me in
01:03:33I'm very clear
01:03:34it's going to be me
01:03:35you drop your game slightly
01:03:37on a Victoria sponge
01:03:38and it's game over
01:03:39right
01:03:42I thought that was an impressive showstopper
01:03:44I absolutely loved it
01:03:45such good baking
01:03:46I got a little bit emotional
01:03:48on Natalia's bank
01:03:49if I'm honest with you
01:03:50it was touching
01:03:51the flavour and the texture
01:03:52she managed to achieve
01:03:53in that chocolate cake
01:03:54was stunning
01:03:55Jessica's cake was amazing
01:03:57Tom's cake was exceptional
01:03:58and I know he was last in Technicore
01:04:00but you have to put him in line for Starbaker
01:04:02because it was that good
01:04:04so who's in danger to go home?
01:04:06Hassan
01:04:07and Toby
01:04:08he obviously struggled with time
01:04:09it was unfinished
01:04:10and Leighton
01:04:11when we said a landscape
01:04:12we meant it to look like a landscape
01:04:14well like a landscape
01:04:15not cakes
01:04:16I didn't realise that's what you meant
01:04:17I just thought you meant not portrait
01:04:19you spent too much time on social media
01:04:21well done bakers
01:04:31fortunately I've got the great job
01:04:33of announcing the first Starbaker of the series
01:04:37the Starbaker is
01:04:39Natalia
01:04:47now unfortunately I've got the job that no one wants
01:04:57we're just getting to know yeah
01:04:59but unfortunately someone does have to go
01:05:02and that person is
01:05:10Hassan
01:05:12so sorry
01:05:13yeah
01:05:14oh buddy I'm so sorry
01:05:16oh give me a hug
01:05:18sorry buddy
01:05:19yeah
01:05:20I think I'm a bit upset
01:05:21I did expect it though
01:05:23it wasn't your couple of days was it really?
01:05:25no no
01:05:26everyone's a really really phenomenal baker
01:05:28they're all such lovely people
01:05:30and even though it's been a short lived experience
01:05:33I've enjoyed it
01:05:34hopefully I can reflect on some things
01:05:36and then maybe get back to baking when I get a chance
01:05:39I've never appreciated watching the show
01:05:41how close you get so quickly
01:05:43literally in 48 hours of being with these people
01:05:45you feel like you know everyone so well
01:05:46it's gutting for anyone to go
01:05:48but Hassan especially
01:05:49he's such a lovely guy
01:05:50well done
01:05:51we did it
01:05:52well done
01:05:53thank you
01:05:54ta da
01:05:56should feel very proud of yourself
01:06:00thank you so much
01:06:01Starbaker
01:06:02starbaker
01:06:03I'm in shock
01:06:04absolutely in shock
01:06:05really well done
01:06:06thank you
01:06:07well served
01:06:08this cake
01:06:09means a lot for me
01:06:11and I so proud
01:06:14oh my god
01:06:15big hug
01:06:16big hug
01:06:17so yeah
01:06:18absolutely happiest
01:06:20well you scraped it
01:06:21oh God
01:06:23I was very lucky
01:06:24skin in my teeth I know
01:06:26I'd love to see you another day
01:06:28thank goodness for that
01:06:29can I call my husband
01:06:31I want a starbaker
01:06:34I want a starbaker
01:06:36really
01:06:37wow
01:06:38what the hell
01:06:39oh my god
01:06:40oh my god
01:06:41this is a high shock
01:06:42just a shock
01:06:43well done
01:06:44that's amazing
01:06:45oh my god
01:06:47oh my god
01:06:50so yeah
01:06:51it's a
01:06:53wonderful day
01:06:55next time
01:06:57is currently
01:06:5829 degrees
01:06:5929 degrees the heat is on for biscuit week there may be trouble ahead with a revealing signature bake
01:07:08close one eye
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