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00:01How far do you think you could go in this competition? Maybe tomorrow. There were 12. I keep telling myself nothing bad ever happens on big off. I've had a mare. This is ridiculous. Especially not to me.
00:19Now, there are three. I don't know if I've ever worked this fast in my whole life. The winner!
00:26Can I do more twirls, maybe? Of the great British Bake Off.
00:32This is going to be so tight. It is. Wait, oh my God. Oh my God.
00:56The final. Last one. Here we go.
01:07After nine weeks and 27 challenges...
01:09It's so empty. It is so empty.
01:11...just three more bakes stand between our finalists and the Bake Off crowd.
01:16Hey, where's mine?
01:17From week one, Jasmine's hardly put a foot wrong.
01:22I think they look neat as a pin.
01:24Her command of classic flavours...
01:26Milk, chocolate and hazelnut.
01:28They're delicious.
01:29...flawless execution...
01:30It's very neat, precise. It's very Jasmine.
01:33...an incredible work ethic has seen her scoop two handshakes.
01:37Oh my goodness.
01:39And she's only the second in Bake Off history...
01:42Jasmine!
01:43Jasmine.
01:44...to score five star baker wins.
01:46It feels like all my hard work, it's all paid off.
01:51I would really, really, really love to win.
01:54Like, really love it.
01:58Tom's creativity and eye for design...
02:00It's unique. I've never seen anything quite like that before.
02:02...impressed from the very beginning...
02:04It's faultless.
02:05...earning him two Hollywood handshakes...
02:07Well done. Stop it.
02:09...and he was the first of our finalists...
02:11T to the O to the M. Yes, Tom!
02:13...to become star baker.
02:14But despite a strong start...
02:17Ugh!
02:17...his path to the final has been bumpy.
02:19Flavours and textures for me. Not there.
02:21...sometimes struggling to achieve both style and substance...
02:25It's more exciting to look at than it is to eat.
02:28...he scraped through last week's semi-final.
02:31There is zero chance I ever thought I was going to be standing here in the final.
02:34So, I'm not even nervous. I just feel so excited and lucky to be here.
02:39I feel like everyone's slightly playing it safe apart from you.
02:43I could die on that hill.
02:44A risk taker. Aaron's fondness for unusual flavours.
02:47Grapefruit and mint. Yuzu with a bit of pear.
02:50Hasn't always hit the mark.
02:51Those flavours are absolutely delicious, but I don't think they go very well together.
02:55But when he gets it right...
02:57Yes, Aaron.
02:58...the results are astonishing.
03:00That's pretty faultless.
03:01Yeah!
03:03And while he took the star baker crown in chocolate week...
03:06Oh, my God!
03:08There's another coveted Bake Off accolade that's eluded him.
03:11For a long time, I was just daydreaming about getting a handshake.
03:14But now, focus is on winning.
03:17Jasmine is the one to beat.
03:17But I also think everyone's got an equal chance today.
03:20So, it could be anyone's.
03:22I hope it's mine.
03:27Congratulations, bakers.
03:29You have made it to the final of the Great British Bake Off.
03:33Just enjoy yourselves, throw yourself into it and have a good time.
03:37But try and win.
03:40So, for your last ever signature bake,
03:42the judges would like you to bake 12 filled and iced finger buns.
03:47You have to make two batches of six that differ in flavours and decoration.
03:53You have two hours and 45 minutes.
03:57On your marks.
03:58Get set.
03:59Bake!
04:01Oh, my gosh.
04:02It's the final ever signature bake.
04:04Here we go.
04:05Buckle up.
04:06We're on our way.
04:07I love ice buns.
04:09This is so nostalgic and simple.
04:12The baker's final signature challenge is an interesting one.
04:15It's an ice bun.
04:16Classic bakery favourite.
04:18The perfect iced finger is very even in shape.
04:21It's extremely light, soft dough with some very smooth, luxurious icing.
04:27Now, that sounds incredibly simple.
04:29But actually, to make that bread in a time is really difficult.
04:33They'll have to use every single minute to rise and prove their iced fingers because that's the secret with a good bun.
04:41Yes, we want all the beautiful toppings, fantastic fillings, but more importantly, the texture of that iced bun has to be spot on.
04:48Fail that and that'll be it.
04:51Morning, Tom.
04:51Morning.
04:52Welcome to the final.
04:53Thank you so much.
04:54Congratulations.
04:55So, tell us all about your ice buns.
04:57An iced finger bun.
04:58It's like a hot dog bun, isn't it?
04:59It is, yeah.
05:00With icing on it.
05:00So, I thought I'd just make a hot dog.
05:02So, it's a peaches and cream cheese buttercream frankfurter and then some candied nuts instead of the crunchy onions.
05:08Nice.
05:08Tom's hot dog finger buns will be topped with a lemon icing mustard and served alongside six pina colada-inspired buns topped with a boozy rum icing.
05:18Have you practiced this and did it well in the time?
05:20Yeah, I've actually been super happy with how the dough's been coming out.
05:23Gorgeous crumb, really soft.
05:24You press it, bounces back.
05:26Well, good luck, Tom.
05:27Thanks, guys.
05:27Have a good time, Tom.
05:28Thank you, Prue.
05:30While Tom spent his pre-final practices perfecting bread for his finger buns...
05:34A nice bun is nothing but dough, so it's super important the dough goes right.
05:37Aaron spent it in A&E.
05:39I can't believe you broke your toe.
05:41Don't break anything today.
05:43No tumbles, no acrobatics.
05:45To be honest, it's so much better than it was the other day.
05:47Sat there on the bed going, oh, I'm sorry.
05:50Throw the pain away.
05:51Speaking of tongues.
05:52Throw it.
05:54While Aaron is a little tentative on his toes, he's much more confident in his finger buns.
05:59Six of which he'll be flavouring with strawberry and rhubarb,
06:02while the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline.
06:06If you have three good bakes now, you've done it.
06:09I'm just hoping to actually leave here with a handshake.
06:12I might be able to organise that for you.
06:14You reckon?
06:14Yeah, on the dark web.
06:16It's the look-alike.
06:17You meet in an alley at midnight and he just goes...
06:21In his bid for the elusive Hollywood handshake...
06:24I live in hope.
06:25Aaron is aiming for buns with a light, fluffy texture.
06:28It's just a simple bread dough with an egg yolk and some butter.
06:32It's like a really light brioche.
06:33But Tommy's having issues with his dough.
06:36It's definitely feeling on the dry side.
06:38First prove can do one there, so let's hope and pray.
06:41I'm going to prove for about 45 minutes.
06:44I'm going to prove that for as long as I can.
06:47Normally I'd want to do 45 minutes, but I really need to leave time for the second prove.
06:53I've just got to do the same as I did in bread week and then it should be OK.
06:57With a bread week win behind her, Jasmine's hoping to impress again with finger buns flavoured
07:02with strawberry and lemon and apricot and white chocolate.
07:06The final, regardless of your five-time star baker, is actually a great leveller.
07:11It's like the final at Wembley.
07:12Whichever team turns up is going to win.
07:14I feel like I need to bring it this week.
07:16Yeah.
07:16With the first prove well underway, the baker's focus has turned to fillings.
07:23This is going to be a peach buttercream.
07:25This is going to be the frankfurter that sits inside of the bun.
07:27And while a classic finger bun is a study of simplicity,
07:31Prue and Paul will be expecting flavours worthy of a final.
07:35This is my apricot jam.
07:37I've looked over the last ten weeks and seen what flavours that the judges have enjoyed
07:41and bring them back to the tent.
07:43Have you got any surprises for us this week?
07:45You always go your own way, don't you?
07:46Pear and hazelnut, splashy yuzu juice.
07:49That's bold.
07:50I've got a good feeling about you.
07:52Don't get my hopes up, Noel.
07:53Why not?
07:54In case it all goes...
07:55Dare to dream.
07:55That is true. You should always dare to dream.
07:58I'm a child.
07:59It's always been determined to do everything.
08:01Is that beans?
08:02It's not one night and four in sight.
08:04You ate with your hands.
08:07Brassburs has taught him resilience.
08:08And I always taught him that you follow your dreams.
08:12And he has.
08:13It's gone for it.
08:14So that's where he gets his determination from his mum.
08:20And Aaron has never given up on his dream of entering the tent.
08:25First applied, I think it was 2017.
08:28And I applied the year after.
08:29And as the years went on, I just didn't think I had the skill.
08:32But I always trusted that I had the tenacity to actually try.
08:36Oh, I'm so proud, babe.
08:39I've had so much encouragement from my friends and family who wants me to succeed and do well and follow something which I'm really passionate about.
08:48What would it mean to him to win?
08:53Everything.
08:54Because it's been six, seven years in the making, I think it would be everything.
08:59Yeah, hopefully Aaron will believe in Aaron like we do if he were to win.
09:04Finally be like, yes, I am good.
09:08You never know.
09:09We shall see.
09:09If you believe.
09:10I don't think believing's enough.
09:11I think it's going to taste good.
09:13It's going to look good.
09:14And a little bit of originality.
09:15Yeah, a little bit of you.
09:17A little bit of you.
09:17Well, not you, a little bit of me.
09:19It shows a little bit of me you've gone wrong somewhere.
09:22OK.
09:23With the first proof pushed as far as they dare.
09:25I don't know why I'm feeling nervous, because I did well in bread week.
09:29But it's just stressing me out this week.
09:31The bakers face a race to shape their buns.
09:34It's definitely not going to be the nicest dough in the world, but we just have to keep moving.
09:38So I'm just folding them in to get their ball.
09:40From here I'll roll it out into fingers.
09:43But with finger buns, size matters.
09:46Too long and thin, and they won't have the height the judges expect.
09:49Come on, let's go.
09:51But short and fat, and they'll lack that classic, elegant finger shape.
09:55Oh, look at your little ice buns.
09:57Looking beautiful.
09:58Thank you very much.
09:59But one baker...
10:00What are you looking at?
10:01I literally don't understand what has happened.
10:02...has other concerns.
10:04Look at that.
10:04Like, that should just be really soft.
10:06Something else has happened there.
10:08I think I know what one of the problems is.
10:19I put citric acid instead of salt into the dough.
10:24Oh, Alison, they just look really similar, and I just wasn't paying enough attention.
10:27Oh, no, Tom.
10:28I just thought, that's salt there, obviously.
10:30Then I suddenly thought, oh, do you think your family are proud of you?
10:32And then I was like, no, don't say that now when I've made a mistake.
10:34I need to keep positive.
10:35But you've got to remember, they're still proud of you no matter what the outcome.
10:38No, yes.
10:38Look at you, Tom, look at you, man.
10:40You are something to be proud of.
10:43Stop it.
10:44Growing up, my relationship with food has been interesting because I knew I was gay from a really young age,
10:51which meant I had quite a lot of time to learn how to hide it.
10:55Baking was the one thing that I would allow myself to indulge in that felt I was able to be myself.
11:00But what started as a form of escapism soon became an obsession.
11:04Once he's got a passion for something, he gives it his full intensity, and that's him.
11:09And I think he's found a way to deal with issues in life.
11:14Despite having quite extreme anxiety, he is stuck at it.
11:18And it's really showed me that our Tom, he could do anything he turns his hand to now.
11:23And that, as a mum, just makes me prouder than anything I could possibly imagine.
11:28Love you to death.
11:29Cheers.
11:30Love you, Tom.
11:31Cheers.
11:32Baking for him was like a solace.
11:34And Bake Off has definitely been this opportunity to show his creativity and be super proud of it.
11:40I think he's so lucky that he's got a support network around him just to help him on his way.
11:46Yeah, I'm just so incredibly proud of him.
11:48I think making such a rookie mistake, I can, like, feel my imposter syndrome kicking in, feeling like I shouldn't be here in the final.
11:56And I've got to put that out of my head and just keep moving.
12:00Bakers, you are halfway through your final signature.
12:04While finger buns are left to rest for their second proof.
12:07Leave them in for as long as I feasibly can.
12:10They have to be in the oven in the next 30, 40 minutes.
12:13The bakers toil on.
12:15Right, next up.
12:16With their fillings and frostings.
12:18Now I'm moving on to my crump hut.
12:19What's happening?
12:20Now it's like dog sick.
12:22No, you have a way with words.
12:23Have you ever been told that?
12:25If they said to you, you can't win, but you've got to choose who wins.
12:29Yeah.
12:30Who would you choose?
12:31Who would you like best?
12:32Well, it's like having kids.
12:33I feel like you can't have a favourite.
12:35You definitely can.
12:36Oh?
12:36Do you think you're the favourite in your family?
12:40No, my brother.
12:41Actually, you're my sister.
12:42What, you're third?
12:43I'm...
12:44Third favourite?
12:45You're the favourite.
12:46No, no, no, no, no.
12:47Because I'm like middle child.
12:48I just get forgotten about it.
12:49Now she's the star.
12:50I'm the first child.
12:51Oh, that checks out.
12:52That checks out?
12:55As a second child, you know, she was often ignored.
12:58So I would literally lift her out of the pushchair, put her on the floor,
13:01and she would go off and find things to do.
13:03I'm always very determined.
13:07I guess a part of that determination comes from obstacles and challenges that she's faced.
13:13Growing up with alopecia, it's been really hard to see myself as good enough,
13:20but my resilience to kind of get up and just keep going has grown so much
13:24because I don't want to ever not do something because of my alopecia,
13:28because then it's almost won.
13:31And Jasmine's needed every bit of determination and grit
13:34as she's juggled being in the tent while sitting her medical exams.
13:37I have just been amazed at how hard she's worked
13:40because it has really been quite a sacrifice,
13:43just absolutely focused on her baking and her medical exams.
13:47To Jasmine!
13:48To Jasmine!
13:49I am unbelievably proud of her, of how far she's come,
13:54and whatever happens in the final, she's triumphed.
13:57Yeah.
13:58Yeah.
13:59These are proved.
14:01Need 50 minutes to bake, cool, and decorate.
14:04I feel like I'm on time.
14:06They proved?
14:07We'll have fun so we can put stuff inside.
14:09And versus where I was five minutes ago, that feels like a real win.
14:12There's just one hour left.
14:14Okay, I'm going in.
14:15These are going to literally bake for, like, 10 to 12 minutes.
14:18Great.
14:19They're going in.
14:20Now I need icing.
14:22This is the rum for the pina coladas.
14:24This is the mustard.
14:25I am going to make it a little bit thicker.
14:27It just needs to hold the shape of, like, a mustard.
14:30I'm making water icing, but I'm not doing water.
14:32I'm doing lemon.
14:33It's just quite sweet.
14:34The lemon takes the edge off it.
14:36Oh, I wish they were taller.
14:38Tom, are yours really flat?
14:40Yeah, but that's because I've messed up my dough.
14:42Mine feels so flat.
14:44Oh, my gosh.
14:45They look amazing, Aaron.
14:46I just think the way it's expanded here, perhaps, it needed proving longer.
14:50I could just be being hypercritical.
14:52Oh, that's so sad.
14:53They're nowhere near as domed as they should be.
14:55But at least we've got something to put things in.
14:57They're looking a bit flat.
14:59But then making bread for Paul is just always scary.
15:01Bakers, you've got 15 minutes left.
15:03Keep going.
15:04Okay, icing.
15:06This is not my most glamorous work.
15:07I tried every implement at home, and it was the one that worked best.
15:12This is the peaches and cream buttercream frankfurter.
15:16Ah, should have worked out a better way of doing this.
15:19Mustard icing.
15:20Let's go.
15:21And I know it's not a typical iced bun.
15:23I just couldn't find a way to make them look neat.
15:26This icing is just impossible to make it ever look good.
15:29Trying to keep a steady hand in these last few minutes is near impossible.
15:33I think he will say they're slightly underproved.
15:36Put these on top.
15:37Tiny bits of mint.
15:39Chance of warm the bake.
15:40Bakers, your time is up.
15:45Please step away from your iced buns.
15:49Can't complain that much.
15:51It's edible.
15:55It's judgment time for the finalists and their iced finger buns.
15:59Hi, Tom.
16:00Hello, how are you doing?
16:01Hi, Tom.
16:01The bread looks awful.
16:07Yeah, I'm really not happy with the bread.
16:09But I love the decoration.
16:10Okay.
16:11We have the pina colada finger buns, which are a pineapple gel with a coconut creme pack, and
16:16then some rum icing on the top.
16:19I really like the flavour.
16:20I think the rum is a little too dominant.
16:23Yeah.
16:23The bread is definitely tough.
16:24Your bread is awful.
16:26I think instead of salt, I put citric acid in.
16:28Do you know if that would have any impact?
16:30Yeah, it would certainly slow it up, the activation of the yeast.
16:33Okay.
16:34And then we have top dog finger buns, which are a peach and cream cheese buttercream with
16:39cream cheese icing on the top.
16:44The peaches and cream are lovely.
16:46The flavours, isn't that, are beautiful.
16:48Stunning, but I'm really struggling with that bread.
16:54Chunky little monkeys, aren't they?
16:56They really are.
16:57The green ones are pear and hazelnut.
17:03I love the filling.
17:04The pear comes through nicely, and I like the bread because it's quite soft.
17:09It's soft-ish, and it's too tight, it needs to open up a little bit more.
17:13I've got a nut.
17:14It's hazelnut in there.
17:15It is.
17:15It's nice, that.
17:16That's what makes the cream taste so good.
17:18Yeah, nice flavour.
17:19Okay.
17:20The pink ones are rhubarb and strawberry with a vanilla creme mousseline.
17:24Rhubarb works beautifully well, aren't they?
17:28And the creme pat works beautifully well.
17:30The issue is the bread is just too hard.
17:32Okay.
17:32Nice flavours.
17:33Appreciate it.
17:34Thank you, Ryan.
17:34Yeah, very good.
17:40The shape, they look good, but they look quite flat.
17:43You've lost a bit of height on that.
17:44You may have knocked some air out of it.
17:46But I like the toppings.
17:47Right, let's have a look.
17:48They have strawberry jam and then a lemon cream.
17:51I love the soft dough.
17:56Yeah, I've got a mouthful of mint.
17:57That works really nicely.
17:59It's got strawberry.
18:00Very strawberry.
18:00It's lovely.
18:01Yeah, it is.
18:02It's really nice.
18:03Shall we taste the apricot one?
18:04Yeah.
18:04The orange ones have an apricot jam and a white chocolate creme diplomate.
18:10That is absolutely delicious.
18:12It's got a nice zing to that apricot, but the creme diplomate is so luxurious and silky smooth.
18:16It works really nicely with it.
18:18Yeah, I think you've done a decent job with that, Jasmine.
18:21Well done.
18:24I am proud that I managed to produce that in the time, get it to where I wanted it to be.
18:29It wasn't perfect, but I'm just perfectionist and I need to get it with myself.
18:33Of course, I would have loved to have smashed it out of the park, but it's the last one and I'm not coming away feeling like I've done terribly.
18:40You know, I definitely feel like I've let myself down.
18:42I know that when I've made those at home, they're great, but that doesn't matter when you get into the tent.
18:47Like, the only thing that matters is being able to replicate it in there.
18:50With their signature finished, the bakers now face one last gingham-shrouded mystery challenge.
18:58Hello, bakers.
19:01Welcome back to the tent.
19:02It's time for your technical challenge.
19:04And this one has been set for you by the high priest of patisserie, Prue Leaf.
19:09Prue, have you got any words of advice for our finalists?
19:12You guys have got the skill.
19:14Have you got the delicacy?
19:16As ever, this challenge will be judged blind, so we're going to have to ask these two to do one.
19:21So, for your technical challenge, Prue would love you to make a tower of exquisitely decorated white chocolate and lemon madelines.
19:31Your madelines should be made with a brun noisette and filled with lemon curd, but they also have to have that characteristic hump.
19:40You've got two hours and 15 minutes.
19:42On your marks.
19:43Get set.
19:44Beak!
19:48Final technical, baby.
19:50Oh, God, no.
19:51Have you read the method?
19:53There's no instructions.
19:55The actual method just says to make a madeline tower.
19:57Oh, my goodness.
19:59I have to make a tower of madelines.
20:01We've never made a madeline.
20:04I see we brought the traditional British summertime weather today.
20:08I know.
20:08But the final technical, Prue, and it's madelines.
20:11What I like about this is it's a kind of party twist to make a celebration tower.
20:16I think it looks great.
20:18It's 31 madeleines altogether.
20:20And that they've got to stuff them with lemon curd.
20:22Yeah.
20:22And the icing is melted chocolate.
20:24Got a lovely golden color, hasn't it?
20:26Yes.
20:26And it's got a proper hump on it.
20:28Yeah, it has.
20:29The most important thing is to get the batter chilled.
20:32What makes things rise well is a shock of the heat.
20:35So if you cool your batter and it's going into a hot oven, it accentuates that shock.
20:41Ah.
20:42That is good.
20:43The chocolate is enough to ice every mouthful, but it's not too thick.
20:47You've got that lightness in the sponge, then you get that zing from the curd itself.
20:51It's going to be interesting to see how our bakers deal with this.
20:54Get this right, this could win them the baker.
20:55I'm going to start with the
20:59I should be able to say this.
21:02That's why I'm not going to speak in French.
21:03It's basically just brown butter.
21:04I want to make sure I don't burn this butter.
21:06I just want it browned nicely.
21:08I basically cook it until it smells nutty.
21:11Looks good, smells good.
21:13Right.
21:13Let me put the zest in here.
21:17It's your last technical.
21:18It must feel good.
21:19I actually like the technicals.
21:21Do you?
21:21Even though I can be rubbish at them, I still enjoy doing them.
21:24But these have got firsts, and I haven't had firsts yet.
21:26Have you never had a first?
21:28Second.
21:29Today's the day.
21:31Today's the day.
21:32Brown butter now is in the fridge to chill.
21:35Right, I'm going to get my batter together as quick as possible
21:37because you need enough time to rest in the fridge.
21:39A madeleine's light, fluffy texture comes from whisking air into eggs and sugar
21:44before carefully folding in flour.
21:46I'm using a metal spoon because apparently that deflates it less.
21:50Delicious brown butter.
21:51Knock out that air and the baker's madeleines could end up flat as a pancake.
21:55Everything is now in there.
21:57I'm going to beat the batter for a while.
21:58I feel like there's a lot of sneaky little booby traps in this technical.
22:04I just don't want to be lost.
22:05I get it into piping bags and into the freezer.
22:08But I want it to be cool because that's how you get the hump.
22:12While Tom and Aaron chill.
22:14OK, I filled up my moulds.
22:16I think I'm going to go in.
22:18Jasmine's wasting no time hitting the heat.
22:21I'm going to start with ten minutes at 180.
22:23Right, lemon curd.
22:24Juice of two large lemons, two large eggs beaten and 75 grams of pasta sugar.
22:28Stopping this from these scrambled eggs.
22:30I'll add the butter at the end.
22:32Oh, that's OK.
22:33It's curdy.
22:33So I just want to get a call.
22:35OK, let's have a look.
22:36I just have no idea what makes the hump.
22:39I'm hoping the mould just magically creates it.
22:42I think I should start baking the cake batter.
22:44I really want to leave them to rest for longer, but...
22:47..isn't there all the time?
22:49What's this?
22:50This goes with my outfit.
22:53It's lovely.
22:53That's how I call Paul.
22:55Boop, boop.
22:56He comes running out naked.
23:00Bit thick.
23:02Aaron doesn't have his madeleines in yet.
23:05I don't know, it's freaking me out.
23:06I'm like, why am I further ahead than Aaron?
23:10Bakers, you are halfway through.
23:12You're doing so well.
23:13Keep going.
23:14OK, let's take these out.
23:16Oh, there's no hump.
23:18That's some flat madeleines.
23:20I don't want my hump.
23:21I'm going to try again.
23:25Maybe I was meant to chill them before.
23:27Oh, that's why.
23:29Yeah, they look a bit messy, but they're going in the oven now.
23:32I'm going to bake them for 12 minutes.
23:34I think my batter was right.
23:35I think I just need to chill it before it goes in the oven.
23:38Come on, you can do this.
23:38Yeah, OK, come on.
23:39You know what?
23:39These don't take that long to bake.
23:41They only take, like, 10, 15 minutes.
23:42You can redo them.
23:43And you've always got them anyway, so you've got nothing to lose.
23:45That's what I'm thinking.
23:46I've got nothing to lose.
23:47I'll grab it by the pink horn.
23:48No hump has made an appearance yet.
23:54They're really, like, fluffy.
23:55It's less hump and more A cup bump.
23:59Let's have a look at what's going on.
24:00There's nothing in the oven.
24:01No, no, no, they're in the fridge.
24:03I'm not saying we're competitive, but I'm just waiting to see if you get to hump.
24:07No hump.
24:08OK, come on, Jasmine.
24:10The adrenaline that is going through my veins right now is excessive for baking.
24:14Time to take them out.
24:16That's so annoying.
24:18A dome, but not a hump.
24:20I'm going in.
24:22Go on, little bad boys.
24:23Go on, hump.
24:24Right.
24:25My next day is just to pipe them with lemon curd.
24:28We're just kind of going in and then coming out.
24:31Hello there.
24:31We are the hump police, and we've come to check out your humps.
24:35There it is.
24:36There's the hump.
24:36I mean, in an ideal world, I'd have a big, massive hump.
24:39In an ideal world, we'd all have a big, massive hump.
24:43Not a single hump.
24:45That is really sad.
24:46I feel demoralised.
24:48Vakers, you've got half an hour left.
24:50We love you.
24:51And your madeleines.
24:52Decorate your madeleines to form an ombre design.
24:55How do we do an ombre design?
24:56From the French word for shaded, ombre is a gradual blend of colour.
25:00So I just want to get a good rose colour on this, and just adjust the colour as I put the chocolate into the mould.
25:05With 31 madeleines, the bakers must calculate how many of each shade they'll need.
25:10Seven, six, five, four, three.
25:12That's not enough.
25:13Get the maths wrong.
25:14Maybe get eight around the bottom.
25:16And they can kiss their ombre goodbye.
25:18I might just do two colours.
25:19Dark pink to light pink.
25:20Oh, my gosh.
25:21I've got to fill them.
25:23How long do I have left?
25:24You have 15 minutes left.
25:26Oh, my days.
25:27I'm going to put both the shades of chocolate into the mould and squish the madeleine in.
25:31I don't think you need too much.
25:33Right.
25:33Switch to a different colour.
25:35Wait.
25:35Oh, my God.
25:36Oh, my God.
25:37I just realised dark pink at the base to pale pink at the top.
25:40They mean of the tower.
25:42They don't mean of the madeleine.
25:44Oh, no.
25:45I'm going to keep going.
25:46This is a mess.
25:48That's done.
25:49Put the freezer to set hard.
25:50So, I've done seven dark pink.
25:53I need two more of these ones.
25:55Come on.
25:55Come on.
25:56I'm going to cool that super quickly.
25:59Do you know what?
26:00I'm just going to start now.
26:02Oh, my God.
26:03All right.
26:03Let's go.
26:04Fast-paced, baby.
26:05Stop falling off.
26:07Oh, come on.
26:09That looks terrible.
26:11I have no idea if this is what it's meant to look like.
26:14And I wanted them to be quite neat, but it's not going to happen.
26:17Bakers, you've got one minute left.
26:19Oh, my God.
26:20I thought this part would be quite easy.
26:21I've lost track of which color is which.
26:24Do all 30 of them have to be on here?
26:26Come on, Jasmine.
26:27This is the most stress I've had in the technical.
26:29I've finished.
26:30I mean, it's a tower of madeleines.
26:32It's all right.
26:33Hope for the best.
26:35Finish the tower with a ribbon.
26:36Bakers, your time is up.
26:39Oh, the ribbon.
26:40Please bring your madeleine towers and place them behind your photos.
26:45Forgot the ribbon.
26:46I thought the ombre was meant to be on the madeleine.
26:48Yours are beautiful.
26:50It's like little presents.
26:51Well done, team.
26:52Five.
26:52Last technical.
26:54Paul and Prue are expecting three towers fit for a final.
26:58Maybe 31 lemon curd filled madeleines.
27:01Iced in a pink to white chocolate ombre design.
27:04OK, let's start with this one.
27:07Overall, it's not bad.
27:08It's quite neat.
27:09I think the ribbon would have been prettier on the top, really.
27:11Yeah, it's a bit of a sort of, yeah, that'll do.
27:13I think all the madeleines are there.
27:15And they look pretty good.
27:16But the whole point is ombre.
27:18Interesting interpretation.
27:19Yeah, some of the chocolate's broken through.
27:21Yeah, there are a few holes in there.
27:22It's very thin.
27:23Yeah, not enough chocolate.
27:24The bake on the madeleine doesn't look too bad.
27:27Does it have a hump?
27:27A slight hump.
27:29I think it may have been overwhipped.
27:30Yeah, they're all quite flat.
27:32There's a nice squeeze of curd.
27:35A nice lemony flavour.
27:37Lemon comes through lovely.
27:38Moving on to these, there's been a serious issue with the chocolate.
27:42Very thin.
27:42Though they have got the sort of ombre, the style right,
27:46they're just not all necessarily in the right place.
27:48The ribbons...
27:49The ribbon seems to have defeated them all, actually.
27:51Yeah, the easiest bit.
27:53There's not much of a hump in there, either.
27:54But the bake looks good.
27:56They've got the right degree of browning.
27:58There's a lot of curd in this.
28:00Gosh, yes.
28:03It tastes nothing but lemon curd.
28:05Moving on.
28:06This is a bit of a mess.
28:07Yeah, the chocolate's pretty terrible.
28:09And they haven't got a required number.
28:12They all taste absolutely delicious.
28:15But there's no hump.
28:16In fact, there's a depression.
28:18Is it underbaked?
28:19Yeah, it is.
28:20OK.
28:21Paul and Prue will now rank the Madeleine Towers
28:24from worst to first.
28:25In third place, we have this one.
28:27Who is that?
28:29Jasmine.
28:30You didn't have enough chocolate.
28:31You didn't have a hump.
28:33It's a bit of a mess.
28:34But, of course, they taste absolutely delicious.
28:37In second spot, we have this one.
28:40Who is this?
28:42Aaron.
28:43The actual shading was pretty good.
28:45It's a shame they went the other way around.
28:47The sponge was all right.
28:48She had a decent amount of lemon curd.
28:49They're probably a little bit too much lemon curd.
28:51OK.
28:52Which means, Tom, congratulations.
28:55Your interpretation was really interesting.
28:57They are all absolutely delicious.
28:59And Tom's yours was particularly delicious.
29:01Thank you so much.
29:04Nice.
29:05Can't believe it.
29:05To have won that, I'm very happy.
29:08I was a little bit sad when they gave Aaron second.
29:10His looked incredible.
29:11Why?
29:15Can't believe I've never once got a first in technical.
29:18But tomorrow, I'm coming to compete for that lovely little cake stand
29:22that would look so good next to my gold fruit bowl at home.
29:25Anyway, that was not my finest moment in the tent.
29:28But I think if I was going into tomorrow feeling comfortable,
29:32I might have become complacent.
29:34So, actually, it's a bit of a kick up the bum.
29:36There's just one more challenge left in this year's Bake Off.
29:43See you guys on the other side.
29:45Gio-oh-oh-oh-oh-oh.
29:46Gio-oh-oh-oh-oh-oh.
29:47I get it.
29:48Jazz.
29:49Would you say it's pretty even Stevens at the moment?
29:52I would, yeah.
29:53Jasmine was considerably better than the other two in the signature.
29:57But in the technical, she was in third place.
29:59Her lead has certainly diminished.
30:00Her nose.
30:01Her nose in front.
30:02Yeah, she's got a nose in front.
30:03It's a bloat way, partner, yeah.
30:04Aaron, he wants this today, doesn't he?
30:06He's always been good on flavour.
30:07He's adventurous.
30:08Potentially, he could upset the apple cart
30:10because Tom made an elementary mistake.
30:13You need salt in a bread.
30:15I mean, it's textbook error, isn't it?
30:17Bad mistake.
30:17But then he won the technical.
30:18What's crazy?
30:19Is this going to be all down to this last bake?
30:21If you look at the three of them and the style of their baking,
30:24Tom to have the finish.
30:25When it comes to structure, then you put it on jasmine
30:28and Aaron to have the flavour, so...
30:30If we could create one person out of the three of them,
30:32it would be the perfect bake, wouldn't it?
30:33Yeah, quite.
30:34You do have the perfect bake.
30:35It would be Paul Hollywood.
30:37Nice to meet you.
30:44Welcome back to the Tent Bakers.
30:45This is your last ever challenge.
30:49So, for your showstopper challenge,
30:51the judges would love you to create
30:53an elegant and sophisticated table cake.
30:56There should be grand centrepiece cakes
30:59measuring at least 1.2 metres in length.
31:02That's about twice the size of Paul Hollywood.
31:05It's probably three times, actually.
31:06Maybe four.
31:08The judges are looking for great flavour
31:10and exquisite decoration.
31:12This is your last chance to impress the judges.
31:15You can do this.
31:16Good luck.
31:17You've got four hours and 30 minutes.
31:19For the last time, on your marks...
31:21Get set.
31:22Bake.
31:23Let's do it.
31:25Ooh, let's go.
31:27It's the final babes.
31:28It's the final babes.
31:29Double mixer.
31:30It's 100% necessary with the sheer volume of cake.
31:331.2 metres.
31:35I have never baked anything anywhere,
31:37remotely, on this scale.
31:39Right now, I feel really calm.
31:40Like, I'm in the zone.
31:41I know how to do this.
31:43The baker's final showstopper challenge
31:45I'm really looking forward to.
31:47A tabletop centrepiece.
31:50This is the biggest cake ever baked on Bake Off.
31:53We're asking them to make a 1.2-metre cake.
31:57It's a lot of sponge.
31:58It's going to be a real challenge
32:00because they've got to get all those cakes
32:02baked and cooled.
32:03It's all about multitasking today.
32:06We want great texture on the sponge,
32:08fantastic fillings,
32:09and it's going to look good.
32:10And I want to see a proper tabletop masterpiece.
32:13This is probably the most important challenge
32:15of the entire 10 weeks.
32:18For the final to rest on one cake,
32:21it's terrifying, really.
32:24Good morning, Jasmine.
32:26Good morning.
32:26On your final challenge.
32:28Describe to us your showstopper.
32:30It's a summer celebration cake,
32:31but I'm going to have three layers,
32:32the bottom and top layer will be a cardamom sponge,
32:35and then the middle one will be almond and raspberry.
32:37In between those two layers,
32:38there'll be a lemon mascarpone cream.
32:40I would recognise that as Jasmine.
32:43Yeah.
32:44Hang on, there's no pistachio in it.
32:46I was so tempted.
32:47With the Bake Off crown within touching distance,
32:50Jasmine's going all out with a cake celebrating
32:52her favourite Bake Off flavours.
32:54She'll recreate her cardamom sponge from week one
32:57with an almond and raspberry sponge
32:59filled with lemon mascarpone cream
33:01and covered in Swiss meringue buttercream.
33:03I've looked back over the last 10 weeks,
33:05looked at different things I've learnt
33:06and really enjoyed doing.
33:07The ones who got the best marks
33:08and the ones who got the most comments.
33:10That's what I'm doing.
33:12As long as it's not a madeleine,
33:13I think you'll be all right.
33:13I'm not making a madeleine any time soon.
33:16While Jasmine's cake is packed with bold flavours...
33:19I love using cardamom.
33:20I'm putting quite a lot in.
33:22I want you to be able to taste the cardamom properly.
33:24Aaron's planning something a little more subtle.
33:27This is my darjeeling tea, which I'm going to grind.
33:29The champagne of tea, as they call it.
33:31It is delicate.
33:32A lot of the things I've made have featured tea.
33:34And what better way to use tea
33:36than the champagne of tea
33:37for the final of the Great British Bake Off?
33:40Aaron will add delicate darjeeling
33:41to both his sponge and apricot compote filling
33:44and her cover his cakey and American buttercream
33:46to create a green pastel ombre effect
33:48with green leaf twills,
33:50chocolate and sugar paste flowers
33:51and decorative piping to finish.
33:53So I feel like you're staying true to your brand.
33:56Botanical.
33:57And tea.
33:57It's also going to be sweet, biscuity, caramelly.
34:01Sometimes you need lots of different components
34:02to make something tasty.
34:04But you do need a hero flavour,
34:05otherwise Paul cries.
34:07I don't know what my hero flavour is today.
34:08He loves saying hero flavour, doesn't he?
34:10Maybe he sees himself as a hero.
34:11He is a hero.
34:13Have you seen the meerkat adverts?
34:15Oh, I have.
34:16I don't think I've ever seen him as happy
34:18as when he goes,
34:19simple.
34:20Put him in a room with meerkats and a cape on,
34:22he's dreaming.
34:23Maybe I should have made a meerkat cake.
34:24Oh my God, he would have loved that.
34:28OK, so, fold, fold.
34:31It might be too late for a meerkat redesign,
34:34but the bakers must wow the judges
34:36with perfect sponge.
34:37This is the cardamom sponge.
34:39They are going to bake for 20 minutes
34:40at 180 degrees.
34:42Jazz, your cardamom smells gorgeous.
34:45And to successfully make and bake enough
34:47for a 1.2 metre cake...
34:49That's about 42 litres of sponge.
34:51..will require perfect planning
34:53and the ability to manage two ovens simultaneously.
34:56All together I need 12 tins,
34:59so I'm going to bake it in two batches of six.
35:01I've got two more cardamom to do,
35:02but there's just so much to keep a track of.
35:04That's the challenge today.
35:05Can we get it cooked?
35:06Can we get it cooled?
35:07This requires pace.
35:09Oh, my God.
35:10It also requires precision
35:12because I don't have time to be redoing anything.
35:15Oh.
35:17Oh, God.
35:19I've broken the bowl.
35:21I need to do another batch.
35:24I've lost about 30 minutes.
35:27No, it's not great.
35:28Right now I'm on to making cake two
35:30for my almond and raspberry cake.
35:32While Jasmine makes a start
35:33on another of her bake-off success stories.
35:36I love doing chocolate week
35:37and making my financiers.
35:39I'm making my almond and raspberry cake
35:40in tribute to that.
35:42Tom's going in search of redemption.
35:44In week six,
35:44I did a raspberry white chocolate and basil tart.
35:47It was one other element
35:48away from being really delicious.
35:50Today, we are revisiting those flavours
35:52and doing them justice.
35:53Tom will soak layers of delicate chiffon sponge
35:55with raspberry and basil syrup,
35:57sandwiching a tropical mango
35:58and passion fruit ganache
35:59packed with fresh raspberries.
36:01And he'll bring his cake to life
36:02with bright green moss
36:04to create his path to the tent.
36:05Lined with a chocolate beehive,
36:07edible flowers
36:08and a raspberry and basil jelly
36:09recreation of the iconic
36:11bake-off chocolate cake.
36:12Now, the big statement
36:14that we've had with you
36:15over the last few weeks
36:16is style and substance.
36:18You need to nail both.
36:20Absolutely.
36:20You certainly have the skills.
36:22It's just as if you've managed
36:23not to screw it up.
36:25Good luck, mate.
36:26Thanks, guys.
36:26See you later.
36:27You can do it.
36:28Come on.
36:28It's like having a facial.
36:31That is all the cardamom cakes out.
36:33These are going in.
36:34As Jasmine's final batch of sponge
36:36enters the oven
36:37and the last of Tom's exit...
36:40Sponges look lovely, risen nicely.
36:42I have to just keep up the pace now
36:44and not slow.
36:45Aaron's remade his batter,
36:47but he's on the back foot.
36:48How are you, darling?
36:49Broke a bowl.
36:50What?
36:51A glass one.
36:52Full of cake mix.
36:53Oh, gosh.
36:54This is the biggest cake
36:55you've ever made, right?
36:57Yes.
36:57And I'm behind.
36:59Throw it off.
37:00That's what I do.
37:00I throw that off
37:01and then we continue.
37:03Just keep going.
37:05Make curd.
37:06This is the biggest curd
37:08I've ever made
37:08by quite a long way.
37:10White chocolate,
37:11tropical ganache,
37:12mango, passion fruit
37:13and lemon.
37:14I can't believe
37:14I'm still making sponges.
37:16Oh, my God.
37:17I am your cake.
37:19I'm one big lemon.
37:20The next sponges are in.
37:22I'm just going to prepare
37:23my apricots.
37:25I've created a brew,
37:26Darjeeling tea,
37:27so that you rehydrate
37:28with some of that flavour
37:29and aroma.
37:30All the cakes are baked.
37:32Raspberry ones are looking good.
37:33I'm happy with them.
37:33OK.
37:34This is my buttercream.
37:36I'm doing American buttercream.
37:38American buttercream!
37:42It's just butter and sugar.
37:44Very simple buttercream.
37:45But there's nothing simple
37:46about jasmines.
37:48I'm doing Swiss meringue
37:49buttercream.
37:50Gives a really nice,
37:51smooth finish.
37:52But the thing is,
37:53these buttercreams
37:54take ages to make.
37:55These are the last two batches.
37:57While Aaron waits
37:58for his final cakes to bake,
38:01Tom and Jasmine
38:02push on with decorations.
38:03I'm going to make
38:04some caramel shards,
38:05some meringue kisses.
38:06Oh, God,
38:07those look delicious.
38:08Have you made your jelly?
38:09Yeah, I have,
38:10and I started my green sponges,
38:12my green moss.
38:13You could win this
38:14by simply walking over
38:16there and...
38:17And just assembling.
38:18Up and on.
38:19Over there.
38:20Honestly, over there
38:21and kick his toe.
38:22Kick his toe.
38:24Is that your gear
38:25over there?
38:25That's my gear,
38:26so I'm about to start
38:26assembling my cakes.
38:28And I'm just getting
38:29these ready for my moss.
38:30And breathe.
38:32And breathe.
38:33Big time, and breathe.
38:37Bakers,
38:38we are halfway through.
38:40We're halfway through,
38:41darlings.
38:42If you do well,
38:43you'll get a hand shake.
38:44If you don't do it,
38:45we'll be worth the calories.
38:48Come on, team.
38:51This is my American buttercream.
38:53It's whipped up really nicely.
38:55Let's actually just
38:56start assembling these.
38:57As Tom starts building,
38:59that sponge is moist.
39:01Aaron's still baking.
39:02I'm going to give it
39:03five more minutes.
39:04Struggling.
39:05Oh, I don't know
39:06what to do now.
39:06I'm going to put this in.
39:07And Jasmine's
39:08Swiss meringue buttercream,
39:10come on,
39:11is missing the butter.
39:12It's going to be so tight.
39:15This is the cake soap.
39:17Raspberry and basil syrup.
39:18The speed of you, Tom.
39:20Just need to keep moving now.
39:21I'm not stopping you, guys.
39:22Great.
39:23I'm moving all around you.
39:24You're flowing.
39:25That's all of this sponge is done.
39:27The only thing I have to bake
39:28other than this is tuiles.
39:30I do, however,
39:31want these cakes cool ASAP.
39:34I need to get these cakes
39:35assembled.
39:37Cake one done.
39:38Three more to go.
39:39If I can stack them in ten minutes,
39:41ice them in ten minutes,
39:43this feels completely impossible.
39:45Hello, Jasmine.
39:46Would you like another handshake?
39:48He's got no hand.
39:49Shake me.
39:49Look, he's lost his hand
39:50from all your handshakes.
39:51Now I'm going to start
39:52filling my cakes.
39:54This is my apricot.
39:55I'm just a little concerned
39:56about how sweet the ganache is.
39:58Actually, you know what?
39:59Lemon juice.
40:00This is lemon curd cream.
40:02All the elements are good.
40:03I want lots of raspberries.
40:05Hello.
40:05Such luscious hair.
40:08Beautiful hair.
40:08Oh, Tom.
40:09How's it going, my darling?
40:11Yeah, yeah, good.
40:11This is like a really key stage now
40:13where I love that you guys are here.
40:17I don't know if I've ever
40:18worked this fast in my whole life.
40:22Oh, I need the gel.
40:23It's actually nuts.
40:25It's the added pressure
40:26of all of the people,
40:27not just Paul and Prue,
40:28are going to try this cake.
40:29And it's only just occurred to me.
40:38Bakers, you've got one hour left.
40:40An hour?
40:41Into the freezer.
40:43Final cake.
40:43Okay, let's go.
40:44I'm not there yet,
40:45but I'm getting there.
40:47You got it, Tom.
40:48Come on, baby.
40:49Oh, that is coming on gorgeous.
40:50Go on, Aaron.
40:51This is my last cake,
40:53but I need to do decorations.
40:57Do you know what?
40:58My moss.
40:58That's a good colour.
41:00Oh!
41:01That's little meringue kisses.
41:02This is caramel.
41:03I'll break this up
41:04and then I'll stick it in.
41:07Now we turn four little cakes
41:08into one long cake.
41:10That's straight, that's straight.
41:12Just want to be able to ice it.
41:13Yeah, I'm going for the ombre effect.
41:15Sage to beige.
41:16This is when the Swiss meringue
41:18buttercream comes into play
41:19because it's so easy to get on.
41:21My dad's a posterer,
41:22so maybe he would be proud of this.
41:24Maybe that's where I get
41:24my cake-making skills from.
41:26I feel like a construction worker.
41:27What do I need now?
41:29What do I need now?
41:31Can I have a blowtorch, please?
41:33Let's go, baby.
41:35There's something lovely
41:37about ending where I started,
41:39just shoving green moss
41:40into a cake.
41:42This is the texture going on.
41:43Bakers, you have half an hour left.
41:46Half an hour to impress.
41:47I'm going to impress you.
41:48Now I'm moving on to my twioles.
41:52Very, very quickly.
41:54The path is almost there.
41:56Come on.
42:00Yes, bro.
42:01It's amazing.
42:03I've got to break this.
42:06Oh, my God.
42:08That's not good.
42:09Guys, it is raining.
42:10The thunder is happening.
42:12It's kind of like,
42:13who's going to win?
42:14Who is going to win?
42:18Once I finish this,
42:19I'm going to make some flowers.
42:25Oh, my days.
42:27Look at these decorations.
42:28I mean, that says jasmine to me.
42:32That's what I wanted.
42:32I want a little bit of me on a cake.
42:34You've surpassed yourself, I think.
42:36I'm going to try and make a chocolate flower,
42:37but I don't know if it will set in time.
42:40Oh, no.
42:41Beehive.
42:42Oh, God, I don't have time for this.
42:44Bakers, you've got 10 minutes left.
42:47Right, come on.
42:48Flowers.
42:50These are all edible flowers,
42:51all delicious.
42:52Just keep adding and adding and adding,
42:54and then it comes to life.
42:55They're so fragile.
42:57Can I do more twioles, maybe?
42:58They're lilies.
42:59My mom's favorite flower is lilies.
43:03Almost there.
43:04Come on.
43:05I have really got to move now.
43:07Breathe, jasmine.
43:09Come on, keep moving.
43:10Bakers, you've got one minute left.
43:13Okay, what have I forgotten?
43:14Strawberries.
43:16I'm just going to put a few chopped apricots on top,
43:19just for color.
43:22One beehive is there.
43:28I'm feeling happy.
43:29This is how I hoped it would look.
43:31Tom, that looks epic.
43:35Okay, Bakers, your time is up.
43:39Please step away from your showstopper.
43:43It's done.
43:44It's done.
43:46Oh, my God, I could cry.
43:47They love each other.
43:57Oh, it's not being you.
44:02The winner of this year's Bake Off
44:06will be announced at a very special garden party.
44:10And despite the inclement weather,
44:12the field is full of friends, family,
44:14and their newfound baking besties.
44:17I'm just happy to see everyone.
44:20I'm happy to see all the Bakers again.
44:21It's been really nice to be reunited.
44:23So, yeah, we can actually properly celebrate,
44:26which is great.
44:26It feels nice to come back again.
44:28It's weird because you're so used to seeing
44:29just a few people here.
44:30Now there's all this.
44:32It's so nice to come back
44:34and not having stress of baking.
44:38I'm really happy right now.
44:41So hard to say who I'd want to win.
44:43Because I love them so much, all three of them.
44:46Since day one, my favourite,
44:49and I think is the winner, is Tom.
44:53Aaron always have something surprise.
44:56So he may be surprised as he may win.
45:00Tom and Aaron are just something else.
45:03But Jasmine has been consistently fabulous.
45:08I think it would be Jasmine.
45:09Jasmine, it's time for your showstopper.
45:18I might need some help.
45:20We've got you.
45:22I'm not strong enough for this.
45:24Me too.
45:25It's a lot of cake.
45:26It's a lot of cake.
45:28OK.
45:34Well, I have to say, I think it looks really beautiful.
45:37Your little meringue kisses are all lovely with their pastel colours.
45:41I do like the way that you've used the curve in there
45:43to give it that natural texture as well.
45:45OK, let's see what it looks like inside.
45:48The top and bottom layer are cardamom sponge,
45:51and in the middle one is raspberry and almond.
45:53It's a lemon mascarpone cream with some more fresh raspberries inside.
46:07Flavour of the cake is absolutely lovely.
46:09Definitely cardamom, but it's not overwhelming.
46:11The cardamom works really well
46:13with the almond and raspberry in the middle,
46:15and the lemon is subtle.
46:17Overall, you've got a very delicate cake.
46:19Mm, I think it's absolutely beautiful.
46:21Great job, Jasmine.
46:23Well done.
46:26Big sigh of relief.
46:27Such a big sigh of relief.
46:29I feel like I could cry.
46:31Well done.
46:33Yes, Jazzy.
46:36You deserved it.
46:37Aaron, would you like to bring up your showstopper, please?
46:42Team effort.
46:43Got it.
46:44Oh, my gosh, it's so heavy.
46:45It's so heavy.
46:46You all right?
46:47Yeah, I'm good.
46:53I like the size of it.
46:54I like the component parts.
46:56These little parts look lovely on the top,
46:58but it looks a little bit rushed.
47:01And that's down to the piping.
47:03This slightly unusual piping around it.
47:06That was my design choice,
47:07so it's quite interesting that you said that.
47:09Do you know, I really like the design,
47:11and I like the colours.
47:13I agree that they're bits that are not quite perfect,
47:16but it's really interesting.
47:18This Darjeeling, I'm looking forward to.
47:20The flavours of the sponge is Darjeeling,
47:23and then the filling is a jammy apricot compote
47:26with Darjeeling tea and toasted milk buttercream.
47:30The Darjeeling does come through,
47:36but I'm struggling to find a proper hero flavour.
47:40The apricot is just not strong enough.
47:42I actually like the flavour very much.
47:45It's quite delicate,
47:46but the cake is a little dry.
47:48It's overbaked sponge.
47:55You got it, guys.
47:56Yeah, I've got it.
48:00I love the oil.
48:02Tom, are you ready for your show, stopper?
48:08I'm ready.
48:09Shall I come now?
48:10Is it a three-man operation?
48:11I've got this.
48:12Alison's been in the gym.
48:13Oh, it's quite heavy.
48:17Whoa.
48:19What a cake.
48:21OK.
48:25Wow.
48:28Well, I have to say,
48:30I think it looks absolutely stunning.
48:33I love the famous Bake Off cake.
48:36Is there a missing raspberry?
48:37Take it off.
48:39There we go.
48:39Perfect.
48:40That's how it should be.
48:41I really like it.
48:42I like the moss.
48:43I like the whole thing.
48:44The way it's been designed is impeccable.
48:47Looks absolutely wonderful.
48:49It's a question of how it tastes.
48:50Yes.
48:51So we've got three layers of raspberry chiffon sponge.
48:55They are soaked in basil and raspberry soaking syrup
48:58with a little bit of lemon juice as well.
49:00And then we have the passion fruit, mango, and lemon ganache.
49:03And there's some fresh raspberries inside of that ganache as well.
49:06Tom, that tastes amazing.
49:19You get the raspberry, you get mango.
49:21It's just wonderful.
49:23Great job, Tom.
49:26The chiffon is particularly nice, but it has concertina down at the bottom.
49:30OK.
49:30Because of the weight of all the sponges.
49:32Flavour-wise, it's fantastic.
49:34It's light on the palate.
49:35The American buttercream works really nicely as well.
49:37And then the tropical fruits and then the raspberry.
49:39So there's a lot going on in there, but you've managed to balance it all as well.
49:43Tom, I don't think you could have improved on this cake.
49:46Oh.
49:47You have the style, and finally you have the substances.
49:52Great job.
49:53Thank you so much, guys.
49:55Oh, for you.
49:57Well done, mate.
49:58Shit, it's going to be nice.
49:59You can't do any better than that, can you?
50:01Smash that so much.
50:08That was, like, the worst feedback, because it's just enough.
50:12To give me that little bit of hope.
50:16Prue's saying she doesn't know how she would possibly improve that cake.
50:20It's like a tease.
50:21It's just enough to make me think, maybe.
50:26I know that I won't win.
50:28Today, evidently, was not my day, but it was theirs, and they've both worked so hard.
50:34Whichever one has it, really, really deserve it.
50:38I have no idea what's going to happen now.
50:40I just have this feeling that they liked it, but they didn't love it.
50:44Tom's, they loved it.
50:46To be honest, I have no idea, so...
50:49I don't know what to think.
50:51Oh.
50:51Oh, my gosh, I'm going to go.
51:03Oh, my God.
51:05As the bakers are reunited with their loved ones...
51:08Oh, my God.
51:10You just got straight for the cake.
51:16Paul and Prue have a massive decision to make.
51:19Three huge cakes.
51:21Three incredible bakers.
51:22I've never seen bigger cakes than that in my life.
51:25I thought Ian was going to jump out of one of them.
51:27Yeah.
51:28I think overall, the standard was pretty good.
51:30Yeah.
51:30But Aaron struggled a little.
51:33I felt for Aaron, because as soon as you said his sponge was a bit dry, he knew.
51:37Yeah.
51:37But we are nitpicking here.
51:39Yeah, it's a great cake.
51:39It's still an amazing cake.
51:41It's just unfortunate he's in a tent with the other two.
51:43Yes.
51:43Well done, mate.
51:45Tom's garden, my dear.
51:46Oh, it's fantastic.
51:46It's amazing.
51:48Conceptually, it was so clever.
51:49He iced it, didn't he?
51:50You know, the path to bake off.
51:52The flavour from his cake was stunning.
51:54And of course, the look of it.
51:55Style and substance came hand in hand.
51:57Would you say Tom and Jasmine's cake were on a par?
52:01I think they were.
52:01I mean, Jasmine's cake was cardamom.
52:03That's a punchy thing to do in a final.
52:05Yeah.
52:06She managed to get the level of cardamom smack on the nose.
52:09It's going to be really, really difficult.
52:11Both did pretty well faultless cakes.
52:14Yeah.
52:14To pick the winner is, you know, there's a lot of onus on us now to pick the right person.
52:18Priya and I will sit and have another cup of tea.
52:20Yeah.
52:20And we'll sit down and have a chat.
52:22Slice of cake.
52:22And another slice of cake.
52:25Guys, it's been so real.
52:26The dream team.
52:28Come on, let's go.
52:29I'm going the fair.
52:33And have they decided?
52:34Yeah, they've decided.
52:36Oh, my God.
52:47Hello.
52:48Firstly, thank you all for coming.
52:49Can we now ask our three finalists to step forward?
52:54Big round of applause for Tom, Jasmine and Aaron.
52:58Come on, Jasmine.
52:59Come on, Jasmine.
53:04What a final it has been.
53:07All three of you should be very proud of yourselves.
53:09However, there can only be one winner around here.
53:14The winner of the Great British Bake Off 2025 is...
53:22Jasmine.
53:22Oh, my God.
53:23Oh, my God.
53:27It was always you.
53:30Oh, my God.
53:31Oh, my God.
53:40It was always you.
53:43Oh, my God.
53:45Oh, my God.
53:49Oh, my God.
53:52Oh, my goodness.
54:06I am so...
54:09I am just overjoyed.
54:11When I was in the middle of exams and trying to bake
54:22while I was trying to learn all my stuff,
54:25and it's been so much, but I've done it,
54:27and I'm just, like, so unbelievably happy.
54:32Honestly, mate.
54:34Oh, you are so amazing.
54:36And to have done it with such an awesome group of people.
54:41Every single thing you really deserve.
54:43It's incredible.
54:46When it comes to Jasmine,
54:48you don't want anything but the best way
54:49because she does what she does so well,
54:52and she literally deserved it.
54:54I can't feel bad for not winning
54:56against that powerhouse of a pocket-sized baker.
55:01Ten out of ten, 12 out of ten happy.
55:03She has just been so flawless throughout.
55:04There was no other way that could have gone today.
55:07Oh, great. Thank you so much.
55:09The thing about Jasmine
55:11is she has been steady the whole way through,
55:13almost unheard of to be so consistent and so good.
55:17She's an extraordinary girl.
55:19There was not one week we thought,
55:21she could go this way.
55:22Not once. That's unusual.
55:23And to win five-star bakers and then win overall,
55:25that's never happened before.
55:27She's done an incredible job
55:28all the way through the bake-up this year,
55:30and she is a worthy winner,
55:31and she is the best one we've seen
55:33for quite a while, actually.
55:34I want to say to myself,
55:37when I don't think I'm going to be able to do something,
55:39when I don't have faith in myself,
55:41that I just should give it a try
55:42and try and try again.
55:46And something great might happen.
55:49You never know.
55:50When we walk down the street,
55:56we don't care who we see,
55:59who we meet.
56:01Don't have to run.
56:02Liz Keefe.
56:03With a heart.
56:04With a heart.
56:05We've got a new client today.
56:23Hello.
56:23All the way from Essence.
56:24Sometimes we're up.
56:26Sometimes we're down.
56:29But our feet are always on the ground.
56:33We always laugh.
56:35Don't have to cry.
56:37And this is the reason why.
56:41We've got love.
56:43Power.
56:45It's the greatest power of them all.
56:48And then we've got love.
56:51Power.
56:53Purple.
56:54You are, isn't it?
56:55Oh, that's such a lovely ring.
56:57We've got love.
56:59Power.
57:00Power.
57:01It's the greatest power in the world.
57:05We've got love.
57:07Power.
57:07Power.
57:09It's the greatest power in the world.
57:12We've got love.
57:14Power.
57:15Power.
57:16It's the greatest power in the world.
57:18We can't fall.
57:27Are you a star baker in the making?
57:29If you'd like to apply for the next series of Bake Off,
57:32visit channel4.com forward slash take part.
57:46We'll see you next time.
57:59Bye.
57:59Bye.
57:59Bye.
57:59Bye.
57:59Bye.
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58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
58:05Bye.
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