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00:00Paul's going to have a field day on that.
00:01Jasmine proved herself over three challenges.
00:04I love the look of this.
00:05It's beautiful.
00:06To win her first star baker crown.
00:08And while Aaron fell flat in the signature.
00:11It's not risen.
00:12Do you think Paul will notice?
00:14It was Poi Man who failed to rise to the occasion.
00:17I'm just not getting a huge amount of flavour in there.
00:20And became the third baker to leave the tent.
00:23I am part of the Bake Off family now, so it's not the bad thing.
00:28No.
00:29For the first time in the tent.
00:31That's definite.
00:32It's back to school week.
00:33It's a long time ago.
00:34It's black and white for me.
00:35The bakers flap under pressure in the signature.
00:38Devastated.
00:39Go back to basics in the technical.
00:41We're just not built like old school lunch ladies.
00:44Before a summer fate finale in the showstopper.
00:48But who will make the grade?
00:50That takes me back, Brie.
00:51And who?
00:52Broken it.
00:53Will flunk out.
00:54No.
00:56See me at the end of class.
00:57Sorry, sir.
00:57I just like to get things right.
01:20I'm so mad.
01:21I'm back for week four.
01:25I'm just so happy.
01:26I want to show Paul improve my skills again.
01:30I am glad that I'm baking for back to school week and not actually going back to school.
01:35Good golly, I don't need to do that again.
01:37I'm so gassed to go back to school.
01:39I can't wait.
01:40I think it will be a fun week.
01:41Yeah, I haven't done that much homework this week.
01:43I'm feeling like there's a medium chance that I'm going to get expelled.
01:47Suspended, if nothing else.
01:49Good morning, bakers.
01:52Morning.
01:53Er, excuse me.
01:56I expect you all to say good morning, Miss Hammond.
02:00Good morning, bakers.
02:02Good morning, Miss Hammond.
02:05That's better, isn't it, Mr Fielding?
02:07The reason that Alison is behaving like Miss Trunchbull is because we're going to be taking you back to your school days.
02:12For your first school time bake, Miss Leaf and Miss Hollywood would love you to make a batch of 12 identical flapjacks.
02:23Your flapjacks will need the classic oaty base, but also an extra filling or topping.
02:29You've got two hours.
02:31On your marks.
02:32Get set.
02:33Bake.
02:33Quite looking forward to it.
02:37I actually forgot how much I like flapjacks.
02:38I did eat them at school, but it's not something I have often.
02:41They make me a bit polluted normally, so...
02:44This is back to school week.
02:46It's all about reinventing bakes that you had at school, only this time making them really, really good.
02:53This golden syrup is going to get messy.
02:55It's a flapjack.
02:56It's just full of sugar and predominantly golden syrup.
02:59And so it'd be interesting to see how the bakers interpret the sugar levels.
03:02I've taken out the golden syrup and then replaced it with a red wine reduction.
03:08We want a very special flapjack.
03:11But I think you have to be careful with the adding of new flavours, because you don't want to overpower the oats.
03:17Milk time, students.
03:18Make sure you stay hydrated.
03:21Good girl.
03:22Look, this one's drinking their milk there.
03:24We're really asking the bakers to push the boat out and create a little bit of school magic.
03:30Morning, Tom.
03:31Morning.
03:32Right, Tom, tell us all about your flapjack.
03:35Today I'm making apple crumble flapjack.
03:38But this is kind of pushing the brief in terms of what a flapjack is.
03:42So it should look like the top half of an apple.
03:44And then when you slice it open, you're like, oh, there's a flapjack hiding inside there.
03:50Aiming for an A star, Tom's flamboyant flapjacks will be surrounded by apple puree and custard fillings,
03:56before being encased in a white chocolate apple-shaped shell.
04:00Wow.
04:01Wow.
04:01Well, Tom, that is ambitious.
04:03Have you practised this?
04:04Kind of.
04:05You're supposed to come to school ready for the exam.
04:08Well, I did the homework, and then I thought I could do it a little better.
04:12You're answering back.
04:13He's pushing for excellence.
04:15He's pushing for detention.
04:16That's what you're pushing for.
04:18To avoid any disciplinary issues of their own.
04:21So these are Irish oats, obviously.
04:24It's just the ones that I had in the house.
04:26Choosing the right oats is crucial.
04:28Do you want it to kind of be dense, more cakey?
04:31Do you want it to have a bite?
04:32Do you want that texture?
04:33But striking the right balance...
04:35Half rolled oats and half powdered oats.
04:37..is entirely up to the bakers.
04:39So these are rolled oats, because I'm doing a carrot cake recipe,
04:43but just replacing the flour with oats.
04:45When I was young, I really wasn't that bothered about flapjacks,
04:48but I really like carrot cakes, so I thought I'll make carrot cake flavour flapjacks.
04:53Toby's flapjacks will be individually moulded to resemble a slice of carrot cake
04:57and topped with cream cheese icing.
05:00Time for your meal.
05:02Well, thank you very much for the offer, but I'm actually lactose intolerant,
05:05so unless you want to have a gassy afternoon...
05:08OK, I'll leave that there.
05:09Like this.
05:13How's Gitteran?
05:14To avoid upsetting Paul and Prue...
05:17..pairs of naturally wet fruit.
05:19Hopefully, we'll be all right.
05:21..the bakers must pack their flapjacks with flavour
05:24without compromising the consistency.
05:26I'm putting in some very ripe banana into it.
05:30So these are banana bread-inspired flapjacks.
05:32It's going to be unusual, this.
05:34Have you given it to anybody?
05:35My partner took it to her pole dancing class.
05:39Her pole dancing class?
05:40Yeah.
05:40And they all loved it.
05:43What's Prue in there?
05:46Hoping to spin his way into pole position,
05:49Ian's banana bread flapjacks will be covered in layers of walnut paste,
05:53white chocolate honey ganache and caramelised banana.
05:57Do you miss school?
05:58I like designated time to have fun.
06:00I never play anymore.
06:02Oh, go on then.
06:02I'm never claiming stuff.
06:02Listen, you've got two minutes.
06:04Off you go.
06:04Go on.
06:05Go and have a play.
06:06Go on.
06:06Yes, Ian!
06:07Go and have a little play.
06:10Go on.
06:12That's good.
06:13See you, guys.
06:14How did you do that?
06:16Does anyone want to play with me?
06:18Guys!
06:19But Ian's not the only one.
06:20Does anyone want to play?
06:22Recapturing their youth.
06:23So I'm going to put in freeze-dried raspberries.
06:27My great-aunt, she'd always have a tin full of flapjacks,
06:29and we'd always go raspberry picking, fruit picking in the summer.
06:33Jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache
06:36and topped with a firm-tempered chocolate.
06:40So when you cut through, it'll be like hard, soft, and then the flapjack.
06:44But in practice, I've never managed to do it in time,
06:47so I just need to get them in and out ASAP.
06:50But while some bakers are recreating their favourite childhood flavours...
06:54The pumpkin seeds add a bit of a crunch.
06:57Very sophisticated.
06:59Aaron's aiming for something a little more mature.
07:02So my flapjacks are oil grey whipped ganache and lemon jam.
07:07The oil grey isn't like a dominant flavour, it's just like a bridge.
07:10Go on, bridge between what?
07:12Between the lemon and the rest of it.
07:15What he needs to do is build a bridge between your bake and Paul's hand.
07:23Aaron's flapjacks are dedicated to his friend Latifa,
07:26who can't get enough of his lemon jam.
07:28He's hoping the judges will be just as convinced with his flavours.
07:32Are you going to be head boy today?
07:34Probably.
07:36I don't know, actually.
07:37He didn't sound that confused about my flavours, so possibly not.
07:40Don't let him psych you out.
07:41Don't let Mr Hollywood psych you out.
07:43Aaron may be aiming for a grown-up flapjack.
07:46I use pecan nuts and cherries and a bit of amaretto.
07:50But Natalia's will be strictly adults only.
07:53Not for school, the kids will be drunk.
07:57Her boozy flapjacks might not get past the school gate,
08:01but Natalia's been thrown back into the classroom,
08:04learning to make flapjacks for the first time.
08:06Do you not have flapjacks in Ukraine?
08:08No, absolutely not.
08:09You should take them over there.
08:10Yeah.
08:10You could start your own flapjack business.
08:13Myles.
08:16It's time to get this in the tin and get that in the oven.
08:18I am using individual moulds.
08:20If I'm not meticulous with this bit now,
08:23when I try and take the moulds off, they will fall apart.
08:26And they go.
08:27I'll bake the flapjacks for around 15 minutes.
08:29I just really don't want to overbake them.
08:31While overbaking will result in a tougher texture...
08:3423 minutes, I'll say.
08:35It's all based on vibes.
08:37...underbaking will leave them too soft and claggy to eat.
08:40There we go.
08:41And I'll start that for 20 minutes.
08:43But while everyone else has begun baking their flapjacks...
08:46Shortbreads in and then get my jam done, start my flapjack.
08:51Leslie's yet to start hers.
08:53I'm making a cherry bakewell flapjack with a shortbread base.
08:58Inspired by her neighbour Dan's favourite treat,
09:01Leslie's bakewell flapjacks will feature a shortbread base,
09:04a layer of cherry jam and finished off with glacé cherries.
09:08Have you baked the whole thing together?
09:09I'm doing it separate because in practice I tried it
09:12and the shortbread just didn't cook underneath.
09:13Bake.
09:14Bake.
09:14Bake.
09:15Sorry, sir.
09:16100 lions.
09:17It's bake, not cook.
09:18See me at the end of class for lions.
09:20Yes, OK.
09:22I'm in trouble.
09:23I've not even started yet.
09:29Yeah, it's deafening.
09:31Bakers, you are halfway through.
09:33Here we go.
09:34Keep going or there's detention with Mr Hollywood.
09:37Miss Hollywood.
09:40Come on.
09:41Bake quicker.
09:43If producing 12 flawless flapjacks wasn't challenging enough...
09:47I'll start caramelising some of these bananas.
09:50Before the end of class bell rings...
09:52It's going to be a lumpy custard like back at school
09:54with skin on top that they're going to have to peel off nicely.
09:58The bakers still need to make their delicate decorations.
10:00I'm going to put a candied hazelnut onto one of each one.
10:03And tantalising toppings.
10:04So, I'm starting my cherry jam.
10:06On the way to school, I used to love a coconut chocolate bar.
10:08I used to buy the two-pack because I love them that much.
10:12So, I want this to be a cherry version of that chocolate bar.
10:16Nadia is hoping to recreate her favourite childhood treat
10:19by coating her coconut flapjack and cherry jam
10:22with a perfectly tempered chocolate top.
10:24So, what temperature are you taking it to to temper?
10:29Well, it adds a little bit of piece of paper.
10:30You're cheating.
10:31You're cheating in class.
10:33And I think this is outrageous.
10:35So, you might as well write it on the back of her hand.
10:38While Nadia still has some studying to do,
10:41Jessica's come prepared.
10:42So, I've done a lot of homework for back to school week.
10:45So, I've decided there's going to have red wine,
10:48poached pears, stem ginger, and dark chocolate ganache.
10:51It's going to be like a mouthful.
10:54Inspired by her close friend Audrey's favourite flavours,
10:57chocolate and wine,
10:58Jessica's flapjacks will be finished off with poached pears.
11:02Are you going to be top of the class today?
11:04I don't know, but I just don't want to be excluded from school.
11:07I don't want to go home.
11:08Did you think that you was going last week?
11:10I was so shocked when putting that on there.
11:13You never know who's going, do you?
11:14Never know.
11:17Bakers, you have half an hour left.
11:20Half an hour.
11:22Cheers, babs.
11:23White Russian.
11:25Need to make sure my jam's spread out,
11:27and then it's all going in the oven.
11:29While Leslie's flapjack is yet to go in the oven...
11:32Flappy J's.
11:33..the rest of the bakers are ready to come out of theirs.
11:36So, there we go.
11:38Do you know what? We're done.
11:39The edges are nice and brown, and it's got a nice, even colour.
11:42Hallelujah!
11:44Flat chops are baked, so I feel like I'm in a good time.
11:48Going back in the oven.
11:50Fingers crossed they're all cooling time.
11:52I'm not confident.
11:54Just waiting, going really.
11:57Try and cool it.
11:59Everything here needs to be cool
12:01by the time it goes in the white chocolate mould.
12:03I'd be lying if I said I wasn't nervous.
12:05Twelve identical flapjacks.
12:07Normally, I just do it by eye.
12:09Oh, that was not a straight line.
12:11I'm going to lead back to school ruler.
12:13You've got to be very precise,
12:14otherwise I get shouted at by the teachers.
12:16That's how they're supposed to come out.
12:17Look at that.
12:19Holding your structure well.
12:24No!
12:24I've broken it.
12:32Right, we've got 16 now.
12:34That's good news.
12:35Cut like this, and I have my 12 flapjacks.
12:39Little school sandwiches.
12:41Bakers, you have 15 minutes left.
12:46I'm going to temper me dark chocolate now.
12:48So let me just get me a little piece of paper.
12:50Just tempering some chocolate.
12:51It's set really quickly, which is a good sign.
12:54Please set.
12:55I'm suddenly very rushy feeling.
12:57I feel like you've got a lot to do.
12:58I have so much to do.
13:00If you pull this off,
13:01I feel like you could be in Handshake City.
13:04The icing's got to be great,
13:06because they're quite basic.
13:07This chocolate's just not setting.
13:09Oh, mother.
13:10I'm not sure that it's going to call in time.
13:12I'm just going to have to cut it.
13:14How's it going?
13:15Not very well.
13:16Oh, no, don't say that.
13:18It's still warm.
13:19It's just not setting.
13:20Well, look, you're still smiling.
13:22It's only first lesson.
13:24It's a long day.
13:24This is just to cover the bases.
13:26Clock is ticking.
13:27How long have we got?
13:28You've got one minute left, bakers.
13:31Oh, this is gutting.
13:32I've totally run out of time here.
13:34Tempered chocolate has tempered and set.
13:36Oh.
13:37Devastated.
13:39I want it to look neat.
13:40Oh, it's not even staying on.
13:42So sad.
13:43They don't look great.
13:44I'm going to get a detention, definitely.
13:46I'm not going to be able to get the tops on.
13:48No!
13:49Bakers, your time is up.
13:53Ta-da!
13:54We did it.
13:55Well done, bakers.
13:57Put your pens down.
13:58I ran out of time.
14:00Actually, look at the smash.
14:01They are beautiful.
14:03Mine look dreadful.
14:05I'm devastated.
14:06My chocolate didn't set.
14:12It's judgment time for the bakers' flapjacks.
14:15Hello, Tom.
14:16Hello.
14:17Hi, Tom.
14:21Right, Tom, tell us all about your flapjacks.
14:25My abstract apples.
14:27It looks more like an apple with the stalk coming out.
14:29Yes, you needed the stalk.
14:29Yeah, I think you needed that.
14:32It's very clever, Tom.
14:36It just absolutely says apple crumble.
14:39I really love it.
14:39I really do.
14:40It's great.
14:40I think it is so clever.
14:42We said we didn't want a boring flapjacks.
14:44No.
14:44Well done.
14:45Amazing.
14:45I love the intricacy of the decoration.
14:56I think they look neat as a pin.
15:01I love the chewiness.
15:03It's not too sweet.
15:04Chewiness, check.
15:05Texture, check.
15:06And flavour, check.
15:07So I think you've ticked all the boxes.
15:09Very good.
15:15Caramelised banana slices on the top makes my mouth water.
15:21You certainly get the banana, less so the walnuts.
15:24It's a bit soft.
15:25A little bit longer, I would have put in the oven.
15:28I was aiming for, like, a soft banana bread-esque.
15:30Oh, is that what you were going for?
15:31I'm so sorry.
15:32Come on.
15:32I think it's excellent.
15:34There we go.
15:36We asked for flapjacks.
15:37It's just slightly underbaked.
15:39They've been cut a bit oddly, haven't they?
15:47They're not very neat.
15:48I think it's really difficult to cut them into triangular stuff.
15:54They're very chewy.
15:55Yeah.
15:56The chocolate ganache is the overpowering flavour.
15:59It's a bit dry.
16:00It's the texture for me.
16:02The size difference are dramatic.
16:09Because I couldn't see anything because the chocolate wasn't set on the top.
16:13There's a lot of chocolates on the top of that, which is why it didn't set.
16:15Yeah.
16:16I'm not getting a huge amount of coconut because what's dominating is the half inch of chocolate.
16:21I agree.
16:21Too much chocolate, the cherry is perfect.
16:23Mm.
16:29I think they look lovely.
16:30They really do look great.
16:34Mm.
16:35The spice level, this is cinnamon.
16:37It's quite high.
16:38I like it.
16:39I wanted that carrot cake taste.
16:41I added a tiny bit more in today than I normally do.
16:44It's a shame because the texture, I thought, was great.
16:46Thank you, Toby.
16:47What made you put more cinnamon?
16:48Last week, I put a little bit extra in and they loved it.
16:51So, I thought this week, I'll do the same.
16:54Whack a little bit extra in.
16:55Oh, man.
16:55That was too much.
16:56Got it.
17:00So interesting and different.
17:02I like that.
17:04It cuts neatly, doesn't it?
17:05It does.
17:06Mm.
17:08I like the flavour.
17:09The texture for me is a little too gluey.
17:12OK.
17:13And it might be the pear.
17:14OK.
17:14It's really softened up the flapjack itself.
17:17Would it have helped if I added more, like, so, like, jumbo oats?
17:19Yeah, probably.
17:20If I actually added the ratio, I reduced the jumbo oats.
17:25Thinking that that would be a better idea.
17:31Damn.
17:32Leave the recipe as it is.
17:33All right.
17:34Same time.
17:39I love the decoration.
17:41I think it looks beautiful, really neat.
17:44I'm dying to see what it tastes like.
17:47That's delicious.
17:50Oh, my God.
17:51The lemon gives it such a lift.
17:54I can get the Earl Grey.
17:56I think you've done a really good job.
17:57Thank you so much.
17:58I love it.
17:59Oh, really?
18:00Oh, my gosh.
18:00Absolutely, yeah.
18:01Yeah, it's a triumph.
18:02Well done.
18:04Smell, Dad.
18:05I'll have a bit of that.
18:08Gassed.
18:10My cheeks.
18:11It didn't cool down quite well enough to cut.
18:19I was a little bit worried about the timing with this.
18:21I think doing the shortbread and the flapjack, it's all about the cooling.
18:25It's a real Bakewell flavour.
18:28I think it's a little too sweet for me because the icing is thick.
18:30Glacier cherries are really sweet.
18:32It's a huge mistake putting the shortbread on the base.
18:35Yeah, it was.
18:35It's not your finest hour yet.
18:37No, it isn't.
18:38See me, Lesley.
18:39OK.
18:41Paul shouted out, I need to go and see him afterwards.
18:44Just go and sit in the corner now, shall I?
18:46That task is proof that you need to do your homework and you need to practice because I
18:51was a hairline away from that looking so bad.
18:54Less chocolate.
18:55If I could go back, I would, but I can't.
18:57So I've just got to take it on the shoulders and look forward to the old technical now.
19:02I don't know if I should say look forward to it, but.
19:06The bakers were able to revise their flapjack recipes, but in the technical challenge, they
19:12have no idea what old school bake they face.
19:15Bakers, it is time for your technical challenge, and this one has been set by Miss Leif.
19:22If you mess this technical up, it will be going on your permanent record.
19:25Now, Miss Leif, have you got any words of wisdom?
19:28Prepare yourself to do a lot of elbow grease.
19:33As always, this challenge is judged blind.
19:36So, Paul and Prue, you may now leave the tent.
19:38Thank you so much.
19:39So.
19:39For your technical challenge, Prue would love you to recreate that fondly remembered
19:44classic school cake.
19:47Your school cake must consist of vanilla sponge, white glassé icing, and then finished with
19:54sprinkles.
19:55And with a nice jug of hot custard.
19:59It all sounds quite simple, but there is a twist.
20:02Headmistress Leif is demanding that you make everything from scratch.
20:07Even the sprinkles.
20:10Headmistress also stripped down your working areas and kept it to the bare baking essentials.
20:16You've got two hours.
20:17On your marks.
20:18Get set.
20:19Bake.
20:20Let's do this.
20:23Oh, my gosh.
20:26Never in my life had school cake.
20:29I just thought a school cake would be too basic.
20:31Which is why we have to make everything from scratch.
20:36So, Prue, sponge and custard.
20:38What a great technical challenge.
20:39This is one of my favorites.
20:40What's going to make this tricky for our bakers?
20:42The bakers have to do everything from scratch and with no modern equipment.
20:47So, they've got to beat the sugar and butter by hand.
20:50If they don't beat that really well, they won't get the rise.
20:53So, how are they going to do these sprinkles then?
20:55To make the sprinkles, they have to hide the lines, wait until they're absolutely set,
20:59chop them into tiny little sprinkles, and scatter them on top of their icing when it's still
21:04wet.
21:05And then we've asked them to make lump-free custard.
21:07Isn't that great?
21:08That sweetness from the icing is just about right.
21:11The sponge is moist, but with that gorgeous custard, that's fantastic.
21:15Almost anything tastes good with custard, but this is the best.
21:19Right, make the sponge batter by hand.
21:22And for the sponge ingredients, there are no weights.
21:25I put 300 grams of sugar, 400 of flour.
21:30At home, I have to use similar quantities of this.
21:32It's basically just a vanilla sponge cake.
21:34Just creaming the butter and sugar together.
21:36And I want to get it fairly light.
21:38If the bakers don't cream the butter and sugar thoroughly...
21:41It's like having a workout.
21:42..the mix will lack air.
21:44My arm's hurting already.
21:45Essential for giving their sponges the right rise and light, fluffy texture.
21:49We're just not built like old-school lunch ladies.
21:52You can mix by arm for hours.
21:54That looks like it's quite a feat to stir that.
21:56Right.
21:57Wiggle, wiggle, wiggle.
21:59Yeah, it's not for me.
22:00It's not for me.
22:02I'm like Oscar Wilde, that's not for me.
22:04Oh, ambulance.
22:06It's lumpy.
22:08Not the best, but that's what I'm going with.
22:10Hopefully it'll be fine.
22:12Now I'm just adding the eggs in one at a time.
22:15Oh, yeah.
22:16That's the stuff.
22:17Once I add the bacon powder and the flour,
22:20it should start coming together better.
22:22The bacon powder's a tricky one.
22:25It's gone off 5%, and I'm hoping that's right when I have, like, a flat sponge.
22:29Oh, I've done a teaspoon per 100 grams, but I have no idea whether that's right or not.
22:34Mate, I think that'll have to do.
22:36I bet you was a good boy at school, weren't you?
22:38I was just the one who did, like, too much talking all the time.
22:40Really? You're like a bit of gossip?
22:41Yeah.
22:42What do you know about this lot?
22:43I've heard that Aaron is waiting for Paul Hollywood to call him a naughty boy.
22:47Really?
22:48That's actually me.
22:49I just want to get my cake in the oven.
22:52See what happens.
22:54I'm going to go for 170, 20 minutes and check it.
22:5820 minutes?
22:59Probably going to take, like, 25 minutes.
23:00It's a pretty chunky cake.
23:02Bless this cake for me.
23:07Yes, blessed.
23:08It's going to win.
23:09It's going to get a handshake.
23:10If it fails, it's your fault.
23:12I'm not sure my blessing is worth anything.
23:15I forgot vanilla.
23:17I'm going rogue.
23:23Got that just in time.
23:26Hope that doesn't affect the bee.
23:27It shouldn't do.
23:30I've made this.
23:31Oh, my God, I love it.
23:31Choose a colour.
23:33Green.
23:33Green.
23:34G-R-E-E-N.
23:37Choose a number.
23:38Four.
23:39One, two, three, four.
23:41Three.
23:42Sure?
23:43Yeah.
23:44Halfway through.
23:45Amazing.
23:46Bakers, you are halfway through.
23:49You can have it.
23:51It took me all day.
23:52Does that mean we're going out now?
23:54Yeah, we are.
23:55Absolutely.
23:57It just says, make the sprinkles.
23:58How are you going to make the little sprinkle, people?
24:02Bruce jewellery.
24:03Put it in a blender.
24:04So, together, 60 grams of pasteurised egg whites.
24:08I've done 300 grams of icing sugar.
24:11I'm not sure what the texture is supposed to be.
24:13I've done four out of the five colours so far, so I've just got to do this last one.
24:17Now, we need to make our piping bags.
24:20I'm not sure how to do it.
24:23Doing origami now.
24:25Has anyone figured this part out yet?
24:26Er, no.
24:28LAUGHTER
24:29And does that fold in?
24:35Yeah, like that.
24:37Get...
24:37Ooh.
24:39Just going to see if this works.
24:41I'm going to part the sprinkles in lines.
24:44My red one.
24:45I thought sprinkles were dots.
24:47I don't trust dots.
24:48Little, little, little lines.
24:51This is going to take me a year.
24:52Bit of yellow.
24:54Woo!
24:55Something tells me this isn't the method.
24:57We've made it.
24:58Oops.
24:59We're going lines.
25:00I've given up on the dots.
25:02I guess it'll dry out and then you can break it up.
25:03This is pants.
25:05They're not even going to look the same.
25:06Have you ever made sprinkles?
25:08All Hollywood cries sprinkles.
25:09I collect them in a tub.
25:10This should just be the challenge.
25:12Make sprinkles.
25:12You will be making 1,474 sprinkles.
25:18Bakers, you have half an hour left.
25:20So proud of these kids.
25:22So proud.
25:22All of them, so proud of them.
25:24Maybe I will, maybe I won't.
25:25It might be ready to come out.
25:27You know what?
25:28She's coming out.
25:29I'm actually really happy with that, I think.
25:31I reckon it's about five minutes away.
25:33The middle still needs a bit of cooking.
25:35Ooh, we've got some big sinkage.
25:37Big sinkage on the cake.
25:38It's cooked, but I think it's collapsed because there's too much baking powder in it.
25:43Make the sprinkles, leave them set in the residual heat of the oven.
25:45What does residual mean?
25:47Do you mean like the favor with the door open, like once the cake's out, residual?
25:51Oh, it's a bit hot in here, babes.
25:54What's going on?
25:55It's so hot.
25:56A bit of heat going on.
25:57I'm sorry.
25:57Oh, my God, I'm getting hot flush.
25:59I thought I was going through menopause.
26:01This is so cool.
26:02Look at that.
26:03Look.
26:04And then it just breaks up.
26:06Number seven, make the custard.
26:08I think it's time to make some custard.
26:10They've actually been quite nice to us here.
26:11They have given us ingredients.
26:13I've made custard before.
26:14I'm not that worried about it.
26:15I think I need to make mine a little bit thicker.
26:17I just don't want to step away from my custard or curd or split or do something horrible.
26:22Stick a spoon in, draw a line, hold the line, done.
26:25Children, you have 15 minutes left.
26:28Put the top of the cake decorating with the sprinkles.
26:31I think it may be a thin layer of icing.
26:33A little bit messy.
26:35Oh, they're not sticking.
26:36It's set, so I just need to push them in a bit.
26:38I don't like any of those even-looking sprinkles.
26:40Look at that.
26:41That's art.
26:42Is it Jackson Pollock?
26:43It's a Picasso.
26:44Slice the cake into 16 and serve along the jug of custard.
26:49And find the center there.
26:51It's a four by four, isn't it?
26:52I have a bachelor's in a science.
26:54Feels like I should be good at maths.
26:56Oh, I've done it wrong, haven't I?
26:57I've got 15 instead of 16, so I can't do maths.
27:00Bakers, you only have one minute left.
27:03Oh, God, I've already made a mess.
27:05Try not to panic.
27:06I'm actually not mad.
27:08Oh, why are these ones so small?
27:11Some of them are a bit scawy.
27:13Looks like a school cake.
27:15Bakers, your time is up.
27:18Please bring your school cakes and place them behind your beautiful photos.
27:22Oh, dear.
27:24Oh, look at them.
27:26Oh, you're so nice.
27:29That was hard.
27:29Paul and Prue are expecting 16 school cakes with a light, moist sponge, neat icing and handmade colourful sprinkles, served with a jug of delicious custard.
27:42Could we all stand for Miss Leif and Mr. Hollywood?
27:45OK, Prue, I'm going to start with this one.
27:51The icing on this doesn't look too bad in places.
27:54Dropped a bit here.
27:55I think they've struggled with the bake in the middle of the tray, perhaps.
27:58But the sprinkles are there.
28:01The sponge is nice, actually.
28:02My custard's got a bit too much vanilla in it.
28:04It's a good consistency.
28:06This is a bit loud, and they're all over the place.
28:09And again, some of them are better risen than others.
28:12I think that cake's quite nice.
28:13It's a bit dense.
28:14Custard's got a couple of lumps in.
28:17These look beautiful.
28:18Lovely height.
28:19Nice and even.
28:20It's good cake.
28:22Good sprinkles.
28:23Good icing.
28:24Custard just needs to be thickened slightly.
28:26These haven't risen enough altogether.
28:28Yeah, they're all different sizes.
28:29Not consistent at all.
28:30Right.
28:30Tastes all right, though.
28:33It's good cake.
28:34Tastes nice.
28:36It's slightly split, isn't it?
28:38Oh, dear.
28:39What have we here?
28:40Icing's all poured over the edge.
28:42The sprinkles are sort of all over the place as well.
28:44It's a bit overbaked.
28:45It's quite dry.
28:46So it's overbaked, and the icing is...
28:49Stop it.
28:51Custard's all right.
28:52Right.
28:53These are very small.
28:54It's got a bit of height on one side.
28:55Those two have got all the sprinkles.
28:57This one's got practically none.
28:59Cake's a little dry.
29:00It's because it's dense.
29:01How's the custard?
29:03It's nice and smooth.
29:05Now, this one, it's all different shapes again.
29:07It should be easy to get them all the same size.
29:11Mainly, my complaint about this is unevenness.
29:14These sprinkles on the top are interesting.
29:17It's quite dairy there, see?
29:19It's probably the weight of the icing, to be honest.
29:20It should be quite a light icing.
29:22The cake is quite good.
29:24The cake's all right.
29:26Custard's good.
29:27These look good.
29:27They're not quite even.
29:28Nice height.
29:29Good sprinkles.
29:32That's good.
29:33Hang on a minute.
29:39Custard's very good.
29:40That takes me back, bro.
29:42Mmm.
29:42Delicious.
29:43The judges will now rank the school cakes from worst to best.
29:48In ninth place, we have this one.
29:50Nadia, the cake is overbaked.
29:53You're short of one.
29:54And the custard is slightly curdled.
29:55And the custard is slightly curdled.
29:56Not your best effort.
29:57In eighth spot, we have this one.
30:00Natalia, too heavy on the icing, it destroyed the sponge.
30:03In seventh spot is Jessica.
30:04Tom is sixth, Tom is sixth, Leslie fifth, Toby fourth, and Ian takes third.
30:10In second spot, we have this one.
30:15Aaron, pretty good, these.
30:16It just came down to the overall neatness, but they were a good effort.
30:19Which means that this is the winner.
30:22Who is that?
30:26Jasmine, that is a beautiful cake.
30:29Perfectly risen.
30:30Your sprinkles are excellent.
30:31Well done.
30:32What?
30:33I actually can't believe it.
30:34They liked it.
30:35And they went back for more.
30:36Last today.
30:38I can't believe I couldn't get a school cake right.
30:40I make it all the time.
30:41But I mean, Paul was tapping on it.
30:43It was rock solid.
30:44I wanted to do better than seventh, so I'm a little bit disappointed.
30:47But I think I'm ready for tomorrow.
30:50Let's go.
30:56I don't know about you, Noel, but I've loved going back to school,
30:59especially with Mr. Hollywood and Miss Leap.
31:02Miss Hollywood.
31:04I think it's been very good fun.
31:06And the baking has been absolutely lovely.
31:09Aaron's signature.
31:11I mean, it was fantastic.
31:12He's having a really good week, isn't he?
31:14Second in the technical.
31:15And Jasmine, as always, very near the top, if not at the top.
31:20I would say Toby probably could join for Starbaker.
31:23Depends how he gets on today.
31:24Who do you think is not doing so well?
31:27Well, Nadia, straight away Nadia.
31:28I think Jessica's down there.
31:29Natalia.
31:31Natalia's down there?
31:31Yeah.
31:32I met a lot of them last night because they were all in detention.
31:36Did you have the K now?
31:37I spoke to the parents.
31:38I think they're going to be all right for today.
31:46Hello, bakers.
31:47It's time for your back to school showstopper challenge.
31:50Before we start, Noel, what was you like at school?
31:53I was pretty good, actually.
31:54I was second from top in my class.
31:56Who was first?
31:57It was my brother.
31:58Just the two of us, actually.
31:59We were homeschooled.
32:02So, for your showstopper challenge, the judges would love you to bake a spectacular summer
32:09fate stall display.
32:10Now, the judges will be looking for an array of decorative themed treats that really capture
32:17the spirit of the summer school fate.
32:19Your display should have at least one large bake and two batches of 12 smaller ones.
32:25You have four and a half hours?
32:26On your marks.
32:27Good set.
32:28Bake!
32:32My primary school had an amazing school fair.
32:34I always got so competitive with, like, hooker dart, coits.
32:37I always used to head to the bake stall.
32:40Used to love it.
32:41I always do the tombola at the kids' school fairs because I want to win some wine.
32:45Woo!
32:45Woo!
32:46Straight in.
32:47Not one back.
32:49The baker's showstopper challenge is going to be a tricky one.
32:52We're asking them to reproduce a traditional school summer fate in bakes.
32:57So, I'm starting with the cake.
32:58It's quite hefty.
33:00I'll get that out of the way first.
33:01This is a demanding challenge.
33:03We want them to display at least three different baking disciplines.
33:08And the difficulty with that is about timing.
33:10This is where we have to have a bit of a balancing act.
33:13I've never had three things on the go at once.
33:15The hardest part of multi-baking is different rising temperatures, different oven temperatures.
33:20They could go wrong in every single area.
33:23It's a very busy bench today.
33:24You have to be a real artist and, I think, have a great baking flair to produce something magical, which we expect today.
33:32Morning, Toby.
33:33Good morning.
33:33Hi, Toby.
33:34Tell us about your cake stall.
33:36So, I'm going to do a lemon and blueberry cake decorated as a hook-a-duck game.
33:42And I'm going to do some shoe bun tennis balls and a version of my childhood favourite sandwich after school, chicken instant noodle sandwiches.
33:51Oh!
33:53Luckily for Paul and Prue, Toby's childhood sandwiches have matured into parmesan biscuits filled with chicken pate and ricotta.
34:01He's also serving shoe bun tennis balls filled with strawberry cream alongside his school fate centrepiece, a blueberry and lemon hook-a-duck cake.
34:10And did we win a prize if we hook-a-duck?
34:12You can win the hamper.
34:14Everything's labelled up so you know exactly what's going on.
34:16Let's see what she's going home with tonight.
34:17Well, I'm very competitive, so you may not win.
34:23Toby's hook-a-duck cake will be facing some competition of its own.
34:27This is my cake, and this is going to make the swimming pool, which I'll put my ducks in for hook-a-duck.
34:32Jasmine's orange and elderflower hook-a-duck cake will be joined by two more classic school fate games.
34:38And she's hoping her rosemary pretzel quoit and raspberry jam hopscotch biscuits will be enough to take home the grand prize once again.
34:46Who was star-baked the last thought?
34:48I don't know.
34:49I'm just saying.
34:50If you get two in a row, everyone's going to go, oh, wow.
34:54Well, I think I'm going to go, ah.
34:56Everyone will be a bit like, oh.
34:58But Toby and Jasmine aren't the only ones hoping to make a splash.
35:03I think a few people are doing it.
35:04We're doing their hook-a-duck game.
35:06That's the cake.
35:07And then biology was probably the only subject I really liked at school.
35:10So I am doing little petri dish creme brulees that will have these bacterial growthy sugar circles on the top.
35:16And then we have the coconut shy.
35:18Your eyes lit up then.
35:19Complicated as always.
35:22Tom's ambitious display includes today's third hook-a-duck centrepiece,
35:26a red velvet cake filled with cream cheese buttercream.
35:30It's served alongside vanilla creme brulee petri dishes
35:32and chocolate coconuts filled with coconut mousse.
35:36And he's hoping this fate goes better than the last one he attended.
35:39Last year, my dad was officially made chairman of the local village fate.
35:43He got me to do face painting.
35:45And the first guy that sat down was this bald guy who was like,
35:48can you make me a tiger?
35:49And I started painting him without looking at a photo of a tiger.
35:52And he just came out looking like a basketball.
35:54And I was very confused, but hopefully my baking is better than my face painting.
35:58And we will get somewhere today.
36:01To stand out at today's back-to-school fate...
36:04A raspberry and vanilla funfetti cake.
36:06The bakers must pack their cakes with irresistible flavours and textures.
36:10Less than four lemons went in.
36:11I want them to taste the lemon.
36:13But Leslie's hoping to trick the judges' taste buds.
36:16I am making an illusion bake.
36:19It's going to look like a meat pie.
36:20So it's going to be sweet, but it looks savoury.
36:23Do you enjoy this type of baking?
36:24I love it.
36:25I've made the pie before, because my dad loved meat pie.
36:28So I made him pie and chips and peas and all that.
36:31Are we getting the chips and peas?
36:33No, just the pie.
36:36Leslie's giant coffee and walnut pie illusion cake filled with brownies instead of beef
36:41will take centre stage in a 1970s display.
36:45Accompanied by apple shortbread biscuits and rainbow meringue lollies,
36:49two favourites from her school days.
36:51It's a long time ago for us, isn't it?
36:53It is, yeah.
36:541975.
36:55It's black and white for me.
36:57Yes.
36:57Sepia.
36:59Oh, my God.
37:01But Leslie's 70s school fate won't be the oldest in the tent.
37:06My name and my baker's prehistoric pantry,
37:08so hopefully I'm going to make a 3D dinosaur coming out of a book.
37:14Jessica's dino Derek will spring from the pages of her stout cake book,
37:18while the rest of her prehistoric pastries include marshmallow and raspberry jam,
37:22filled footprint biscuits and chocolate dinosaur eggs with a chai-spiced ganache.
37:28This is my massive stout cake, and it is about to go in the oven.
37:32I hope it's OK.
37:34The bigger the cake...
37:35You just need to get this cake in ASAP.
37:37..the longer it will take to bake.
37:39I'm going to put it into four different tins.
37:40Otherwise, it's a 45-minute bake in a big tin, and I don't have time for that.
37:45And with additional elements also needed in the oven...
37:47I'm going to just keep ploughing through my list, hopefully,
37:50to get it all done on time.
37:52Staying on schedule is crucial.
37:54Well, we've got so many elements to do, no matter what,
37:56you've got to keep going.
37:58..but as the only baker not using cake for their centrepiece...
38:01So I'm making a giant macaron stopwatch.
38:04It's huge!
38:05..Aaron will have to keep an eye on the time.
38:07Conscious that nothing's been in the oven yet.
38:09These have got to wait for 30 minutes to, like, get the skin so I can bake them.
38:13Well, you're in a good position now, aren't you?
38:14Your signature was good, technical good.
38:16I've never held a man while he makes the macaron.
38:19How was it for you?
38:20It was beautiful.
38:20Aaron's massive macaron stopwatch will feature layers of orange caramel
38:26and hazelnut mousse.
38:27Alongside, he'll serve up peach-cream-filled cricket balls
38:30and iced-bun tennis balls.
38:33I've never actually been to a school for eight.
38:34We've said sports days, so I've done sports-inspired bakes.
38:38Go, go, go!
38:39But Aaron's not the only baker facing their first school fakes.
38:43Cos you've never even seen a fakes?
38:44No, I've seen a fight in the UK.
38:49Oh, you have seen a fight?
38:50Two girls, like, on the streets.
38:53No, we weren't talking about a fight.
38:54We were talking about a fight.
38:56Oh, my gosh.
38:57I don't understand nothing.
39:00Help me.
39:02Natalia's come well-prepared for her first school fakes
39:05with a citrus curd-filled backpack cake,
39:08shortbread biscuit pencils
39:09and glazed apples filled with apple mousse and jam.
39:13It takes a long time to set.
39:15It must be completely frozen.
39:19Whether it's setting mousse...
39:21So this is the coconut mousse.
39:23And then these will go straight into the freezer.
39:26Making dough...
39:27So now I'm going to prove this.
39:28I'm going to put it in the proving drawer.
39:30Brownies...
39:31They don't like a brownie.
39:33Or biscuits...
39:34Cutting out my biscuit dough to make dinosaur feet.
39:37Paul and Prue have demanded the bakers
39:39to include at least three distinct baking disciplines
39:42in their displays.
39:43Shoe bun time.
39:45The flick is essential.
39:47But if that wasn't challenging enough,
39:49Nadia's taking it one step further.
39:51I'm proving my doughnut dough
39:52because that's going to take the longest.
39:55Because I'm actually doing four different things.
39:57So I really want to try and get everything done in the time.
40:00In a bid to stay in the competition,
40:03Nadia's going all out with a giant vanilla cupcake
40:05topped with strawberry meringue,
40:07shortbread biscuits with lemon curd dip,
40:10brownie burgers and strawberry glazed doughnuts.
40:13Listen, you've got it all to play for today.
40:15Yeah.
40:15It's all down to you.
40:16You've got children at school.
40:18Do they ever have school fits?
40:19They do, yeah.
40:20You know you're making a rod for your own back
40:21because they're probably going to ask you to do it.
40:23All this for them.
40:24Oh, no, for them, no.
40:25Well, let's see how this goes first.
40:28Let's get my cute little mitts on.
40:30The sooner the cakes are baked...
40:32Right, that's defo done.
40:34..the longer they'll have to call...
40:35Yeah, she needs longer.
40:37..and the more time for the bakers to transform their sponges...
40:40Whee!
40:42Look at that.
40:44Childhood.
40:45..into a spectacular school-fate centrepiece.
40:48So, this is going to be an old-school computer monitor.
40:51It looks like a screen. It's so good.
40:52Doesn't it?
40:53Yeah.
40:53It does look like a...
40:55Pixelation on that's not bad.
40:56Maybe I'll take that.
40:59Recreating one of his most cherished childhood possessions,
41:02Ian's old-school monitor will be filled with raspberry jam
41:05and vanilla buttercream.
41:06Alongside will sit lemon tarts in the shape of yet another hook-a-duck
41:10and chocolate blocks filled with shortbread and caramel.
41:13I'm going to take this tiny sherbet pit.
41:15I'll put it in as the heart of the voodoo doll.
41:18I'll get you some handshakes.
41:19Wow.
41:20Maybe.
41:20Or I could just flick it at Natalia.
41:22That'd be more fun, wouldn't it?
41:25Hello.
41:28Bakers, you are halfway through.
41:31Half-way, okay.
41:33I've got hockey after school.
41:35Have you?
41:35I'll meet you.
41:36I've got netball.
41:37I've got my BMX.
41:38You can go on the back.
41:38I'll see you later.
41:39All right.
41:40That's my macaron.
41:41I'm looking for them to arisen.
41:42A foot around the edge.
41:44Things crossed.
41:45The cakes may be cooling.
41:48Oh, that breeze is nice for cooling those cakes.
41:50But things are only heating up for the bakers.
41:53Shoe buns in the oven.
41:54As the race is on to finish the rest of their displays.
41:57This is, like, the fiddliest part of my whole thing.
42:00Maybe I should be a surgeon one day.
42:02Do you want to be a surgeon?
42:03Maybe.
42:04Maybe.
42:04Or maybe an anaesthetist.
42:06So you want to basically drop people.
42:08Or you want to cut people up.
42:10Either or, take your pick.
42:14It's not cooked.
42:15It's not cooked.
42:15It's not cooked.
42:16But Jessica can't move forward until her cake is baked.
42:20It's still in the oven after, like, an hour.
42:22That sponge should be cooling already.
42:24So I'm really quite worried for time.
42:26And it just means that everything else is now lagging.
42:30That's so hot.
42:31The approving draw was on really, really high.
42:33I'm worried they might be under-approved.
42:35But I don't want to risk killing all the yeast, so...
42:39My pretzel dough is proof.
42:42It feels really good.
42:43So then I boil them in water.
42:44And then we'll bake them after.
42:48These are going to be a burger bunch.
42:49I'll slice them in half and stick my brownie burgers in them.
42:52Oh, they look so real.
42:54You could still go through, mate.
42:55Let's not be silly now, Alison.
42:57Oh, no, don't be on that donut.
42:59I've seen it before.
43:00Don't give up yet.
43:01Honestly.
43:02You're brightening this tent up, Alison.
43:07Bakers!
43:07You've got one hour left.
43:10Final hour, yep.
43:11Going to get it done.
43:12So I want to leave those as long as possible.
43:14Kind of dry.
43:15While Aaron...
43:16I'm just going to have to take her out.
43:18..and Jessica must wait to build their schoolfate centrepiece.
43:21I just need to keep towering on.
43:23For the rest of the bakers...
43:25It's the moment of truth.
43:29I feel like it's crunch time now.
43:30I need to shape it so that it feels even a little bit like a paddling pool.
43:34This is so fragile.
43:36Kind of scares me.
43:37All right, this has to start taking a little bit more of a ship soon.
43:40It is looking a wee bit sad.
43:41So this is the water.
43:43I've made it a little bit easy for myself.
43:45Trying to make this look like a paddling pool.
43:47I'm covering my cupcake in fondant.
43:51Well, trying to.
43:52This fondant is really messing with me right now.
43:54This ribbon.
43:55You got this, Ian.
43:56I just hate decorating cakes.
43:58My backpack.
44:00This is cool.
44:01Too cool for school.
44:03Oh, I wish this would stay up.
44:07I'm not feeling good.
44:09It's not going to be the best.
44:10We have a pie.
44:12I'm in my happy place.
44:13Cutting and sticking and making, yeah.
44:15It's what you like, isn't it?
44:16I love it.
44:17Go big or go home.
44:17Go big or go home.
44:19Yeah.
44:20Good luck.
44:21Go big or go home.
44:22Making Derek come to life, like, a little bit more.
44:27I'm rushed time-wise.
44:28All I can do is try.
44:30Bakers, you have half an hour left.
44:32You've had four hours.
44:33How have we done four hours?
44:3530 minutes.
44:36Stressful.
44:37I mean, they've risen.
44:38I just don't know what the texture's going to be like.
44:40Oh, the pressure.
44:42Right, we're demoulding the coconuts.
44:43They really are soft.
44:45That should not be happening.
44:47I'm going to dip my apples in a glaze.
44:51This one good.
44:54They're too soft.
44:55Oh, this is so painful.
44:57So the cake has not cooked.
45:03It is so ridiculously gooey,
45:06so I'm just going to have to improvise
45:08and just do what I can.
45:10The texture on this macaron is going to be off.
45:12I want it really crisp and to hold up
45:13because they are breaking.
45:15Oh, God.
45:15It's very messy.
45:17I'm just filling my tennis ball shoe buns
45:19with the strawberries and cream filling.
45:21We're feeling the pressure,
45:22but we've just got to keep going.
45:24Bakers, you have ten minutes left.
45:28No!
45:30This is cracked.
45:32I wish this wasn't cracked,
45:33but I wish a lot of things were out there.
45:35My whipped ricotta and pate.
45:38It tastes really nice,
45:39but it looks absolutely vile.
45:40Let's go speed icing.
45:42My little ducks.
45:44This there,
45:44that's technically a duck.
45:46Is it ready for the ducks?
45:48Bakers, you've got one minute left.
45:51What the duck?
45:52I don't have one minute.
45:54I just need to get all of these out.
45:56Coconuts have seen much better days, sadly.
45:58Ooh, we are a little bit stressed.
46:02This is so insane.
46:04Done!
46:05Finally.
46:06It looks so messy.
46:08Yeah.
46:09Yeah, yeah, yeah.
46:09That's fine.
46:10Bakers, your time is up.
46:15Oh, my good Lord.
46:19Please step away from your showstoppers.
46:22Well done.
46:23This is the worst.
46:24Come on, kids.
46:26Break time.
46:27It's a long one, won't it?
46:28My cake's raw.
46:30Raw?
46:30Shall we have a hug?
46:31Yes.
46:32Ah!
46:40It's judgment time for the bakers' back-to-school summer fate displays.
46:45Tom, it's time for your showstopper.
46:47I'm going to come and help you.
46:48OK, ready?
46:57So, welcome to the Science Fair.
47:00Ooh!
47:02Wow.
47:03That is a showstopper.
47:05Wow.
47:05I love the look of it.
47:07Overall, it's a fascinating display.
47:10So, now, what's in this cake?
47:12This is a red velvet cake with cream cheese buttercream.
47:16That's a delicious red velvet cake.
47:18It's perfectly baked.
47:20It's very moist.
47:21So, we've got the Petri dish creme brulee.
47:23The creme brulee's nice.
47:24It's got a nice texture to it, considering how thin it is.
47:27Let's have a look at one of these.
47:28The coconut mousse that has a chocolate Genoese sponge inside
47:32that's soaked in a bit of rum.
47:34Did you mean it to be that liquid?
47:35No.
47:36So, it was a bit of a nightmare trying to get the chocolate on them.
47:38Flavours lovely with the Genoese as well.
47:39They're clever, then.
47:40Go on, Paul.
47:42Yay!
47:44First try.
47:45Thank you, Tom.
47:46Thank you very much, guys.
47:48You can play the coits.
47:53I'll have a go at that.
47:54Go right.
47:55Go right to the sun.
47:56That's very ambitious.
47:58Oh, nearly.
47:58Nearly.
47:59Oh.
48:00I like all of these.
48:02I think they look exquisite.
48:03Just got to taste good now.
48:05So, remind us what you made this out of?
48:07Sponge cake.
48:07I put some orange and lemon extract in it.
48:10The sponge is lovely.
48:11Just tastes a bit fake.
48:13It's a bit artificial, isn't it?
48:14I like the shape.
48:15Gorgeous little rings here.
48:17I love the pretzel.
48:18I love that savoury rosemary flavoured.
48:21Right.
48:22Hobscotch.
48:22Neat as a pin.
48:24Yeah.
48:25Very nice.
48:26Hook the duck.
48:28It's a little weird.
48:29Oh.
48:30Overall, I think you've done an amazing job.
48:32It is style with substance.
48:39Tennis balls are impressive.
48:41The pool looks a bit of a mess on the outside.
48:45And are the ducks just fondant?
48:46They are just fondant.
48:47They are hookable.
48:48Hook the duck.
48:49Oh, look the other way, please.
48:50Come on.
48:51Okay, go there.
48:52Go on, give me a hand.
48:53TV magic.
48:55Yes, bro.
48:56Yay!
48:56So, you have lemon and blueberry cake with a lemon and blueberry cream cheese filling.
49:04The sponge is baked beautifully.
49:05That's a lovely sponge.
49:06Great job.
49:07Okay.
49:08Have a look at the strawberry and cream.
49:11Oh, it's lovely.
49:12It's really light.
49:13You've done a good job with those.
49:15Absolutely delicious.
49:16I love the look of these.
49:17Parmesan and rosemary sandwich biscuits.
49:21Mm.
49:22That's lovely.
49:23It's actually just fantastic.
49:24Thank you very much, Toby.
49:25Thank you very much.
49:26There's a lot of added bits.
49:32That, this, this.
49:34There's a lot of plastic in this.
49:36There is.
49:36Let's have a look at the computer.
49:38So, it's a funfetti with vanilla frosting and raspberry jam.
49:43Love the flavour, but buttercream's gritty.
49:45So, what have we got here in the chocolate?
49:47Those are just little chocolate-coated biscuits with a smidge of caramel.
49:51It's mostly chocolate and very, very sweet.
49:54And this is?
49:55Patissabler, some Swiss meringue, and a pat-fruit duck.
49:58Pastry's good, but the meringue is so sweet.
50:03Yeah.
50:04Overall, I think you struggled.
50:06It's not as good as I know you can do.
50:07It's a bit flat, and it is a bit untidy.
50:16But, what's it taste like?
50:18You are so good at flavour, Aaron.
50:23If you'd had more time, you could have been much neater about it.
50:26Your buns are under-proofed.
50:29Yeah.
50:30It's very doughy.
50:31The shortbread's lovely.
50:33The filling is delicious.
50:34I use peach powder, cocoa butter, and coconut oil.
50:37It's really lovely.
50:38Thanks, Aaron.
50:39Cheers.
50:43I love the bag, the colour and the design.
50:45I'm sorry to cut into your bag.
50:47Oh, my gosh.
50:48This is vanilla sponges with cream cheese and citrus court.
50:54Yeah, I love it.
50:55Yeah, I think the curd filling is just zesty enough
50:58with a beautifully soft, well-baked sponge.
51:00The biscuits, crumbly biscuits, nice.
51:02Ganache is good.
51:03I love the apples.
51:04I'm dying to see what they taste like.
51:06The actual texture of it is spot-on.
51:08It's delicious with the spice, with the apples and everything else inside it.
51:11It's all really, really good.
51:12Oh, my gosh. I'm so happy.
51:12And it looks good. You've done a very good job.
51:19I like the height. It looks really great.
51:21I think the whole thing was charming.
51:23I've made you a coffee and walnut and chocolate brownies to look like a steak.
51:31I love them.
51:32It's a nice coffee and walnut.
51:33Both flavours are really good and strong.
51:35And shortbread biscuits, buttercream and apple jam in them.
51:39They're good.
51:40Very appley.
51:41And I've made meringue lollies filled with a vanilla buttercream and lemon curd.
51:46They're well-baked, then.
51:47Nicely piped, too.
51:49Mm.
51:49Don't tell me who made the sprinkles.
51:51No.
51:51I didn't make the sprinkles.
51:53No-one's ever going to make sprinkles by hand again.
52:00There's a lot of stuff going on in here.
52:02I've been taking you out of the look of the burgers.
52:04Is that bread you've made?
52:05No, I've made, like, a doughnut.
52:07Wow.
52:08It's doughnuts twice.
52:09Clever.
52:10Let's have a look at this.
52:10So I've done, like, a lemon drizzle sponge cake.
52:14But it's slightly overbaked.
52:16OK.
52:16The flavour's nice.
52:17The doughnuts are just vanilla doughnuts with a strawberry glaze.
52:21It's a nice little structure you've got inside there.
52:23Strawberry flavour is really fake.
52:25It is, yeah.
52:25Yeah.
52:25This is a lemon.
52:27Lemon dip, yeah.
52:28Lemon curd is wonderful and it's really sharp.
52:30It's a nice little sugar biscuit.
52:31Are you going to eat it like a burger?
52:34Yeah, you've got it.
52:35Oh, yeah.
52:37You've really got to switch your mind because you just expect beef.
52:41Clever.
52:43You've got a good brownie in there.
52:44The whole thing is delicious.
52:45I think Triceratops is looking a bit sad.
52:54Overall, I'm a bit underwhelmed because it doesn't pop.
52:58So I have made for you a stout cake with a stout caramel and a milk chocolate whipped ganache.
53:05Mmm.
53:07Textures all wrong.
53:08I know.
53:08It's the flavour I'm not very keen on.
53:10There's not much else there.
53:11There's a bitterness to it.
53:12Let's have a look at these feet.
53:14Shortbread biscuit with marshmallow and a cherry and kersh jam.
53:18I quite like that.
53:19I think it probably needed more bake on the biscuit.
53:22It's a bit soft.
53:23Yeah.
53:24This is the egg.
53:25It's a chai whipped ganache, some biscuit and then there's an Italian meringue in there.
53:30It's quite strong there.
53:32I think I like that in very small quantities.
53:34But it isn't.
53:36Thanks, Jesse.
53:37I love the way it looks.
53:42That was brutal.
53:44That was brutal.
53:46A bake like that I don't think is redeemable.
53:50Definitely one of the bottom ones in the showstopper.
53:53Obviously, I don't want to go home, but I think I probably deserve to.
54:01What a showstopper.
54:02Twists and turns.
54:03I mean, I was so surprised with regards to Aaron.
54:06He literally had smashed the technical, smashed the signature and this looked smashed.
54:12Unfortunately, he was in line for Star Baker, but he certainly dropped down the order.
54:16I think on the other hand, I think Jasmine did well.
54:18I thought the cake was good.
54:19Her finesse is on a different level though, isn't it?
54:21I mean, look at that piping.
54:23Beautiful.
54:23I did like Tom's.
54:25And I think Toby's joined them.
54:26Toby did well.
54:27Toby's balls were amazing.
54:28His balls are in.
54:29So I think he's put himself in line for Star Baker.
54:32Obviously, someone is not going to graduate today.
54:34The one I'm most sort of disappointed in is Ian.
54:38He can bake better than that.
54:40It was three different disciplines and for me, he failed on all three.
54:43What about Jessica?
54:44But not just the bake.
54:45Yeah.
54:45It was about the flavour combinations were wrong.
54:47She was in a bit of danger anyway coming into today.
54:49I think on the other hand, Nadia and Natalia, who were in serious trouble, have both lifted themselves up.
54:56So unfortunately, I think it's between Jessica and Ian.
55:00I agree.
55:01Well, listen, it's been great.
55:02I've really enjoyed being in the staff room, having a cup of tea with you guys.
55:05It's been wonderful.
55:15Students, you have been brilliant.
55:16And it's nearly home time, but obviously, I have the best job of announcing this week's Star Baker.
55:23So, this week's Star Baker goes to...
55:30Jasmine.
55:34You've got to go for your hat trick next week.
55:40Ah, sadly, that leaves me with the horrible job.
55:47The baker who is leaving us this week is...
55:52Jessica.
55:56This was going to be my last year to apply, and I feel chuffed that I made it to the tent.
56:09I'm going to miss you so much.
56:11I'm going to miss you so much.
56:13I've met some incredible, talented, inspiring bakers.
56:20You guys are going to smash it.
56:22So, it's not all bad.
56:24Bad life's sweeter.
56:25I've learned a lot, so thank you.
56:27The thing I've loved about Jessica all the way through is she's very creative.
56:31And she takes risks every single week.
56:34And I think she took a risk too far this week.
56:37League of her own, baby!
56:39Jasmine's done really well.
56:40Back-to-back Star Baker's.
56:41It's crazy.
56:42It's all about consistency, and that's what it takes to get to the final.
56:46She is certainly one to watch an exceptional baker.
56:49I don't want Jessica.
56:50I know!
56:51It should have been me.
56:52I was 100% convinced that I was gone.
56:55Third time lucky.
56:56No, I just need to get through chocolate week.
56:59Next time, it's chocolate week.
57:01I've got a crack.
57:02We've all got a crack.
57:03The bakers make mousse in the signature.
57:05Panic is setting in.
57:06Tackle tarts in the technical.
57:08Nightmare.
57:09And go gooey with incredible showstoppers.
57:11So good.
57:12Whose food of love will seduce the judges.
57:15It is exceptional.
57:18And who will crack.
57:20Under the pressure.
57:21Yeah, there's no way I can stop that.
57:23Oh God, oh God.
57:26No!
57:29Are you a star baker in the making?
57:31If you'd like to apply for the next series of Bake Off,
57:34visit channel4.com forward slash take part.
57:37Bye.
57:38Bye.
57:55Bye.
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