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Short filmTranscript
00:00in the beginning there may be trouble how far do you think you could go in this competition
00:08maybe tomorrow there were 12. keep telling myself nothing bad ever happens on big off
00:14especially not to me now there are three so I've ever worked this fast in my whole life
00:29the winner can I do more twirls maybe of the great British bake-off it's gonna be so tight is wait
00:41oh my god oh my god
00:59the final last one here we go after nine weeks and 27 challenges it's so empty it is so just
01:17three more bakes stand between our finalists and the bake-off crowds hey where's mine from week one
01:25Jasmine's hardly put a foot wrong well I think they look neat as a pin her command of classic
01:30flavors milk chocolate and hazelnut they're delicious flawless execution very neat precise
01:37three Jasmine an incredible work ethic has seen a scoop two handshakes and she's only the second in
01:46bake-off history Jasmine Jasmine to score five star Baker wins it feels like all my hard work it's all
01:55paid off I would really really really love to win like really love it Tom's creativity and eye for
02:05design it's unique I've never seen anything quite like that before impressed from the very beginning
02:09it's faultless earning him two Hollywood handshakes well done stop it and he was the first of our
02:15finalists T to the O to the M yes Tom to become star Baker but despite a strong start his path to the
02:23final has been bumpy flavors and textures for me not there sometimes struggling to achieve both style
02:29and substance it's more exciting to look at yeah and it is to eat he scraped through last week's
02:34semi-final there is zero chance I ever thought I was gonna be standing here in the final so I'm not
02:40even nervous I'm just feel so excited and lucky to be here I feel like everyone's slightly playing it
02:46safe apart from you I could die on that hill a risk taker Aaron's fondness for unusual flavors
02:52grapefruit and mint yuzu with a bit of pear hasn't always hit the mark those flavors are absolutely
02:58delicious but I don't think they go very well together but when he gets it right yes Aaron the results
03:04are astonishing that's pretty faultless and while he took the star Baker crowning chocolate week oh
03:11my god there's another coveted bake-off accolade that's eluded him for a long time I was just
03:17daydreaming about getting a handshake but now focus is on winning Jasmine is the one to beat but I also
03:23think everyone's got an equal chance today so it could be anyone's I hope it's mine
03:27congratulations bakers you have made it to the final of the great British bake-off just enjoy
03:39yourselves throw yourself into it and have a good time but try and win so for your last ever signature
03:47bake the judges would like you to bake 12 filled and iced finger buns you have to make two batches of
03:54six that differ in flavors and decoration you have two hours and 45 minutes on your marks get set bake
04:04oh my gosh it's the final ever signature bake here we go back a lot we're on our way I love ice
04:13buns this is so nostalgic and simple the Baker's final signature challenge is an interesting one it's
04:20an ice bun classic bakery favorite the perfect iced finger is very even in shape it's extremely light
04:28soft dough with some very smooth luxurious icing now that sounds incredibly simple but actually to make
04:35that bread in the time is really difficult they'll have to use every single minute to rise and prove
04:42their ice fingers because that's the secret with a good bum yes we want all the beautiful toppings
04:48fantastic fillings but more importantly the texture the ice one has to be spot on fail that and that'll
04:54be it all right Tom thank you so much congratulations so tell us all about your ice buns an ice finger
05:03bun it's like a hot dog bun isn't it it is yeah with icing on it so I thought I'd just make a hot dog
05:07so it's a peaches and cream cheese buttercream frankfurter and then some candied nuts instead of the
05:12crunchy onions nice Tom's hot dog finger buns will be topped with a lemon icing mustard and served
05:18alongside six pina colada inspired buns topped with a boozy rum icing have you practiced this and did it
05:24well in the time yeah I've actually been super happy with how the dough's been coming out gorgeous crumb
05:29really soft you press it bounces back well good luck Tom thanks guys have a good time Tom thank you
05:34through while Tom spent his pre-final practices perfecting bread for his finger buns a nice bun is
05:40nothing but dough so it's super important the dough goes right Aaron spent it in A&E I can't believe you
05:45broke your toe don't break anything today no tumbles no acrobatics to be honest it's so much better than
05:51it was the other day sat there on the bed going oh throw the pain away it's bigger than tongues throw it
05:58while Aaron is a little tentative on his toes he's much more confident in his finger buns six of which
06:05he'll be flavoring with strawberry and rhubarb while the rest will be filled with a pear and yuzu
06:09compote and a hazelnut creme musseline if you have three good bakes now you've done it I'm just hoping to
06:15actually leave here with a handshake I might be able to organize that for you you reckon yeah on the dark web
06:20it's the look-alike you meet in an alley at midnight and he just goes in his bid for the
06:28elusive Hollywood handshake I live in home Aaron is aiming for buns with a light fluffy texture it's
06:33just a simple bread dough with an egg yolk and some butter it's like a really light brioche but Tommy's
06:39having issues with his dough it's definitely feeling on the dry side first proof can do one there so
06:44let's hope and pray I'm going to prove about 45 minutes I'm going to prove that for as long as I
06:52can normally I want to do 45 minutes but I really need to leave time for the second proof I've just
06:58got to do the same as I did in bread week and then it should be okay with a bread week win behind her
07:04Jasmine's hoping to impress again with finger buns flavored with strawberry and lemon and apricot and white
07:10chocolate the final regardless of your five times star Baker is actually a great leveler it's like
07:16the final at Wembley whichever team turns up is gonna win I feel like I need to bring it this week
07:20yeah with the first proof well underway this rising the Baker's focus has turned to fillings this is
07:29gonna be a peach buttercream this is gonna be the frankfurter that sits inside of the bun and while a
07:33classic finger bun is a study of simplicity come on Prue and Paul will be expecting flavors worthy of
07:39a final this is my apricot jam I've looked over the last 10 weeks I've seen what flavors that the
07:45judges have enjoyed and bringing them back to the tent you got any surprises for us this week you
07:50always go your own way don't you pairing hazelnut splashy yuzu juice that's bold I've got a good feeling
07:56about you don't forget my hopes up no why not case it all that's a dream that is true you should
08:01always dare to dream I'm a child it's always been determined to do everything it's not one night
08:08and fork in sight you ate with your hands brospears has taught him resilience and I always taught him
08:15that you follow your dreams and he has it's gone for it so that's where he gets his determination from his
08:23mom and Aaron has never given up on his dream of entering the tent first applied I think it was
08:312017 and I've had the year after this the years went on I just didn't think I had the skill but I
08:38always trusted that I had the tenacity to actually try I'm so proud babe thank you I had so much
08:45encouragement for my friends and family who wants me to succeed and do well and follow something which
08:52I'm really passionate about what would it mean to him to win everything because it's been six
09:00seven years in the making and I think it'd be everything yeah hopefully Aaron will believe in
09:07Aaron like we do if he were to win finally be like yes I am good you never know we shall see if you
09:15believe don't think believing is enough I think it's gonna taste good it's gonna look good and a little
09:19bit of originality yeah a little bit of you a little bit not you for the me it shows a little
09:25bit of me you've gone wrong somewhere okay with the first proof pushed as far as they dare I don't know
09:31why I'm feeling nervous because I did well in bread week but it's just stressing me out this week the
09:36bakers face a race to shape their buns it's definitely not it's gonna be the nicest dough in
09:41the world but we just have to keep moving so I'm just folding them in to get the ball from here I'll roll
09:46it out into fingers but with finger buns size matters too long and thin and they won't have
09:52the height the judges expect come on let's go but short and fat and they'll lack that classic elegant
09:58finger shape looking beautiful thank you very much but one Baker what are you looking at I
10:06literally don't understand what has happened has other concerns look at that that should just be
10:10really soft something else has happened there I think I know what one of the problems is I
10:18I put citric acid instead of salt into the dough oh Alison they just look really similar and I just
10:31wasn't paying enough attention oh no I just thought that's salt there obviously then I suddenly thought
10:36oh do you think your family are proud of you and then I was like no don't say that now when I've made
10:39a mistake I need to keep keep you've got to remember they're still proud of you no matter what
10:42no yes Tom look at your man you are something to be proud of stop it growing up my relationship with
10:51food has been interesting because I knew I was gay from a really young age which meant I had quite a
10:57lot of time to learn how to hide it baking was the one thing that I would allow myself to indulge in
11:02that felt I was able to be myself but what started as a form of escapism soon became an obsession once
11:10he's got a passion for something he gives it his his full intensity and that's and that's him and I
11:15think he's found a way to deal with issues in life despite having quite extreme anxiety he is stuck at
11:23it and it's really showed me that that our Tom he could do anything he turns his hand to now and that
11:29as a mom just makes me prouder than anything I could possibly imagine love you to death Cheers
11:34Cheers
11:35Baking for him was like a solace and Bake Off has definitely been this opportunity to show his
11:43creativity and be super proud of it I think he's so lucky that he's got a support network around him
11:48just to help him on his way yeah I'm just so incredibly proud of him I think making such a rookie
11:56mistake I can like feel my imposter syndrome kicking in feeling like I shouldn't be here in
12:01the final and I've got to put that out of my head and just keep moving bakers you are halfway through
12:06your final signature while finger buns are left to rest for their second proof leave them in for as
12:13long as I feasibly can they have to be in the oven in the next 30 40 minutes the bakers toil on right next
12:21up with their fillings and frostings now I'm moving on to my crumpet what's happening now looks like dog sick
12:26okay no you have a way with words have you ever been told that if they said to you you can't win but
12:32you've got to choose who wins yeah who would you choose who'd you like best well it's like having
12:38kids I feel like you can't have a favorite you definitely can do you think you're the favorite
12:44in your family no my brother actually you're my sister well you're third I'm
12:49you're the favorite no no no no no because I'm like middle child I just get forgotten about it now
12:54she's the star I'm the first child that checks out that checks out as a second child you know she was
13:02often ignored so I would literally lift her out the pushchair put her on the floor and she would go off and
13:07find things to do always very determined I guess a part of that determination comes from obstacles and
13:15challenges that she's faced growing up with alopecia it's been really hard to see myself as
13:24good enough but my resilience to kind of get up and just keep going has grown so much because I don't
13:30want to ever not do something because of my alopecia because then it's almost one thank you and jasmine's
13:36needed every bit of determination and grit as she's juggled being in the tent while sitting her
13:41medical exams I have just been amazed at how hard she's worked because it has really been quite a
13:47sacrifice just absolutely focused on her baking and her medical exams to jasmine
13:55I am unbelievably proud of her of how far she's come and whatever happens in the final she's triumphed yeah
14:02yeah these are proved i need 50 minutes to bake cool and decorate i feel like i'm on time they
14:11proved we'll have buns so we can put stuff inside and versus where i was five minutes ago that feels
14:16like a real win there's just one hour left okay i'm going in he's gonna literally bake for like 10 to 12
14:22minutes great they're going in now i need icing this is rum for the pina coladas this is the mustard i am
14:31gonna make it a little bit thicker it just needs to hold the shape of like a mustard i'm making
14:35water icing but i'm not doing water i'm doing lemon it's just quite sweet the lemon takes the edge off
14:40it oh i wish they were taller told me yours really flat yeah but that's because i've messed up my dough
14:47mine feels so flat oh my gosh they look amazing aaron i just think the way it's expanded here perhaps it
14:53needed proving longer i could just be being hypercritical oh that's so sad they're nowhere
14:59near as domed as they should be but at least we've got something to put things in they're looking a bit
15:03flat but then making bread for paul is just always scary bakers you've got 15 minutes left keep going
15:09okay icing this is not my most glamorous work i tried every implement at home and it was the one that
15:15worked best this is the peaches and cream buttercream frankfurter ah should have worked out a better way of
15:23doing this mustard icing let's go and i know it's not a typical iced bun i just couldn't find a way
15:29to make them look neat this icing it's just impossible to make it ever look good trying to
15:35keep a steady hand in these last few minutes is near impossible i think he will say they're slightly
15:40underproved got these on top tiny bits of hint transform the bake bakers your time is up
15:48oh please step away from your iced buns can't complain that much it's edible
16:00it's judgment time for the finalists and their iced finger buns hi tom hello how you doing hi tom
16:11the bread looks awful yeah i'm really not happy with the bread but i love the decoration okay
16:16we have the pina colada finger buns which are a pineapple gel with a coconut creme pack and
16:21there's some rum icing on the top i really like the flavor i think the rum is a little too
16:27dominant yeah it is definitely tough your bread is awful i think instead of salt i put citric acid in
16:33do you know if that would have any impact yeah it would certainly slow it up yeah activation of the yeast
16:38okay and then we have top dog finger buns which are a peach and cream cheese buttercream with cream
16:45cheese icing on the top the peaches cream are lovely the flavor isn't that beautiful stunning but i'm
16:53really struggling with that bread chunky little monkeys are they they really are okay the green ones are
17:05pear and hazelnuts i love the filling the pear comes through nicely and i like the bread because it's
17:13quite soft it's softish and it's too tight needs to open up a little bit more i got a nut it's hazelnut
17:19in there it is that's what makes the cream taste so good yeah nice flavor okay the pink ones are rhubarb
17:27and strawberry with a vanilla creme musseline rhubarb work beautifully well in there and the creme
17:33pat works beautifully well the issue is the bread is just too hard okay nice flavors appreciate it thank
17:39you thank you very good the shape look good but look quite flat you've lost a bit of height on that you
17:49may have knocked somewhere out of it but i like the toppings right let's have a look they have
17:53strawberry jam and then a lemon cream i love the soft dough yeah i got a mouthful of mint that works
18:03really nicely got strawberry very strawberry it's lovely yeah it is it's really nice shall we taste
18:08the apricot one yeah the orange ones have an apricot jam and a white chocolate creme diplomat
18:13that is absolutely delicious it's got a nice zing to that apricot but the creme diplomat is so
18:20luxurious and silky smooth it works really nicely with it yeah i think you've done a decent job with
18:25that jasmine father thank you i am proud that i managed to produce that in the time get it to where
18:33i wanted it to be it wasn't perfect but i'm just perfectionist and i need to get with myself
18:37of course i would have loved to have smashed it out the park but it's the last one and i'm not
18:43coming away feeling like i've done terribly you know i definitely feel like i've let myself down
18:48i know that when i've made those at home they're great but that doesn't matter when you get to the
18:52tent like the only thing that matters is being able to replicate it in there
18:58with their signature finished the bakers now face one last gingham shrouded mystery challenge
19:03hello bakers welcome back to the tent it's time for your technical challenge and this one has been
19:10set for you by the high priest of patisserie pru leaf pru have you got any words of advice for our
19:16finalists you guys have got the skill have you got the delicacy as ever this challenge will be judged
19:23blind so we're gonna have to ask these two to do one so for your technical challenge pru would love you
19:30to make a tower of exquisitely decorated white chocolate and lemon madeleines your madeleines
19:37should be made with a blur noisette and filled with lemon curd but they also have to have that
19:43characteristic hump you've got two hours and 15 minutes on your marks get set
19:49back final technical baby oh god no have you read the method there's no instructions the actual
20:00method just says to make a madeleine tower oh my goodness i have to make a tower of madeleines
20:06we've never made a madeleine
20:09i see we brought the traditional british summertime weather today i know but the final technical pru and
20:15it's madeleines what i like about this is it's a kind of party twist to make a celebration tower
20:22i think it looks great need 31 madeleines all together and they've got to stuff them with lemon
20:26curve yeah and the icing is melted chocolate got a lovely golden color isn't it yes and it's got a
20:32proper hump on it yeah it does the most important thing is to get the batter chilled what makes things
20:38rise well is a shock of the heat so if you cool your batter and it's going into a hot oven it
20:44accentuates that shock ah that is good the chocolate is enough to ice every mouthful but
20:51it's not too thick you've got that lightness in the sponge then you get that zing from the curd
20:55itself it's going to be interesting to see how our bakers deal with this get this right this could win
21:00them the baker i'm going to start the i should be able to say this this is why i'm not speaking french
21:08it's basically just brown butter i want to make sure i don't burn this butter we just want it
21:12browned nicely i basically cook it until it smells nutty looks good smells good right let me put the
21:19zest in here it's your last technical it must feel good i actually like the technicals do you even
21:26though i can be rubbish at them i still enjoy doing them but these have got firsts and i haven't had
21:31first have you never had a first second today's the day brown butter now is in the fridge to chill
21:40all right i'm gonna get my batter together as quick as possible because you need enough time
21:43to rest in the fridge a madeleine's light fluffy texture comes from whisking air into eggs and sugar
21:49before carefully folding in flour i'm using a metal spoon because apparently that deflates it less
21:55delicious brown butter knock out that air and the baker's madeleines could end up flat as a pancake
22:00everything is now in there i'm gonna beat the batter for a while i feel like there's a lot of
22:05sneaky little booby traps in this technical i just don't want to be lost i get into piping bags and
22:12into the freezer but i want it to be cool because that's how you get the hump while tom and aaron
22:18chill okay i filled up my molds i think i'm gonna go in jasmine's wasting no time hitting the heat
22:26let's start with 10 minutes at 180 right lemon curd juice of two large lemons two large eggs beaten
22:32and 75 grams of plaster sugar stopping this from these scrambled eggs i'll add the butter at the end
22:37oh that's okay it's cody so i just want to get a call okay let's have a look i just have no
22:43idea what makes the hump i'm hoping them all just magically creates it i think i should start baking a
22:48cake batter i really want to leave them to rest for longer but isn't there all the time what's this
22:55this goes with my outfit it's lovely that's how i call paul he comes running out naked
23:05bit thick aaron doesn't have his madeleines in yet i don't know it's freaking me out i'm like why am i
23:11further ahead than aaron bakers you are halfway through you're doing so well keep going okay let's
23:19take these out oh there's no hump that's some flat madeleines i don't want my hump i'm gonna try again
23:30maybe i was meant to chill them before oh that's why yeah they look a bit messy but they're going
23:36in the oven now i'm going to break them for 12 minutes i think my batter was right i think i just
23:40need to chill it before it goes in the oven come on you can do this yeah okay you know what these
23:45don't take that long to bake so you only take like 10 15 minutes and you've always got them anyway so
23:49you've got nothing to lose that's what i'm thinking nothing to lose i'll grab it by the pink horn
23:56no hump has made an appearance yet they're really like fluffy it's less hump and more a cup bump let's
24:04have a look what's going on there's nothing in the oven no no no they're in the fridge i'm not saying
24:09we're competitive but i'm just waiting to see if he gets a hump no harm okay come on jasmine the
24:15adrenaline that is going through my veins right now is excessive for baking time to take him out
24:21that's so annoying a dome but not a hump i'm going in go on little bad boys go on home right my next
24:30stage is to pipe them with lemon crude yeah we're just kind of going in and then coming out hello there
24:36we are the hump police and we've come to check out your humps there it is there's the hump i mean
24:42and then i do well i'd have a big massive hump it's an idol well we'd all have a big massive hump
24:49not a single hump that is really sad i feel demoralized
24:53bakers you got half an hour left we love you and your madelines decorate your madelines to form an
24:59ombre design how do we do an ombre design from the french word for shaded ombre is a gradual blend of
25:05color so i just want to get a good rose color on this and just adjust the color as i put the
25:09chocolate into the mold with 31 madelines the bakers must calculate how many of each shade they'll need
25:15seven six five four three that's not enough get the maths wrong maybe get eight around the bottom
25:21and they can kiss their ombre goodbye might do two colors dark pink to light pink oh my gosh
25:26i've got to fill them how long do i have left you have 15 minutes left oh my days i'm gonna put both
25:33the shades of chocolate into the mold and squish the madeleine in i don't think you need too much
25:38right switch to a different color wait oh my god oh my god i just realized dark pink at the base to pale
25:44pink at the top they mean of the tower they don't mean of the madeleine oh no i'm gonna keep going this is a
25:52mess that's done put the freezer to set hard so i've done seven dark pink i need two more of these
25:59ones come on come on i'm gonna collapse super quickly do you know what i'm just going to start now
26:07oh my god all right let's go fast pace baby stop falling off oh come on that looks terrible i have
26:16no idea if this is what it's meant to look like and i wanted them to be quite neat but it's not
26:21going to happen bakers you've got one minute left oh my god i thought this part would be quite
26:26easy i've lost track of which colors which do all 30 of one have to be on here come on jasmine
26:32this is the most stress i've had in the technical i've finished i mean it's a tower of madeleine's
26:37it's all right hopefully the best finish the tower with a ribbon bakers your time is up
26:44oh the ribbon please bring your madeleine towers and place them behind your photos forgot the ribbon
26:51i thought the ombre was meant to be on yours are beautiful it's like little presents well
26:56done team five last technical paul and prue are expecting three towers fit for a final
27:03maybe 31 lemon curd filled madeleines iced in a pink to white chocolate ombre design
27:09okay let's start with this one overall it's not bad it's quite neat i think the ribbon would have
27:15been prettier on the top really yeah it's a bit of a sort of yeah that'll do i think all the madeleines
27:19are there and they look pretty good but the whole point is ombre interesting interpretation yeah some of
27:24the chocolate's broken through you know a few holes in there it's very thin yeah not enough chocolate
27:29the bake on the madeleine doesn't look too bad does it have a hump a slight hump i think it may have been
27:35over whipped yeah they're all quite flat there's a nice squeeze of curd a nice lemony flavor lemon
27:42comes through lovely moving on to these there's been a serious issue with the chocolate very thin
27:47though they have got the sort of ombre this style right it's just not all necessarily in the right
27:52place the ribbons um the ribbon seems to have defeated them all actually yeah the easiest bit
27:58there's not much of a hump in there either but the bake looks good really they've got the right
28:02degree of browning there's a lot of curd in this of course yes it tastes nothing but lemon
28:09curd moving on this is a bit of a mess yeah the chocolate's pretty terrible and they haven't got
28:15a required number they all taste absolutely delicious but there's no hump in fact there's a
28:22depression is it on debate yeah it is okay paul and prue will now rank the madeleine towers from
28:29worst to first in third place we have this one who is that jasmine you didn't have enough chocolate
28:37you didn't have a hump it's a bit of a mess but of course they taste absolutely delicious in second
28:43spot we have this one this is this our room the actual shading was pretty good it's a shame they went
28:51the other way around the sponge was all right she had a decent amount of lemon curd and they're
28:54probably a little bit too much lemon curd okay which means tom congratulations your interpretation
29:01was really interesting they are all absolutely delicious and tom's yours was particularly delicious
29:06thank you so much nice can't believe it so i've won that i'm very happy i was a little bit sad when
29:14they gave aaron second well his looked incredible why i can't believe i've never once got a first
29:22in technical but tomorrow i'm coming to compete for that lovely little cake stand that would look
29:28so good next to my gold fruit bowl at home anyway that was not my finest moment in the tent but
29:34i think if i was going into tomorrow feeling comfortable i might have become complacent so actually
29:39it's a bit of a kick up the bomb there's just one more challenge left in this year's bake-off
29:48see you guys on the other side
29:54would you say it's pretty even stevens at the moment i would yeah jasmine was considerably better than the
30:00other two in the signature but in the technical she was in third place a leader certainly diminished
30:05her nose her nose yeah she's got a nose in front it's a great white partner yeah aaron he wants
30:10this today doesn't he's always been good on flavor he's adventurous potentially he could upset the
30:15apple cart because tom made an elementary mistake you need salt in a bread i mean it's textbook error
30:21isn't it but then he won the technical what's crazy is this going to be all down to this last bake
30:26if you look at the three of them and the style of their baking tom to have the finish when it comes to
30:31structure then you put it on jasmine and aaron's have the flavor so if we could create one person
30:36out of the three of them it would be the perfect baby yeah quite you do have the perfect baby paul hollywood
30:49welcome back to the tent bakers this is your last ever challenge so for your showstopper challenge the
30:56judges would love you to create an elegant and sophisticated table cake there should be grand
31:03centerpiece cakes measuring at least 1.2 meters in length that's about twice the size of paul hollywood
31:10it's probably three times actually maybe four the judges are looking for great flavor and exquisite
31:16decoration this is your last chance to impress the judges you can do this good luck you got four hours and
31:2330 minutes for the last time on your marks get set bake let's do it oh let's go it's the final
31:32babes double mixer it's 100 necessary with the sheer volume of cake 1.2 meters i have never baked anything
31:41anywhere remotely on this scale right now i feel really calm like i'm in the zone i know how to do this
31:47the baker's final showstopper challenge i'm really looking forward to a table top centerpiece this is
31:55the biggest cake ever baked on bake off we're asking them to make a 1.2 meter cake it's a lot of sponge
32:03it's going to be a real challenge because they've got to get all those cakes baked and cooled it's all
32:09about multitasking today we want great texture on the sponge fantastic fillings and it's going to
32:14look good and i want to see a proper tabletop masterpiece this is probably the most important
32:20challenge of the entire 10 weeks for the final to rest on one cake it's terrifying really
32:29good morning jasmine on your final challenge describe to us your showstopper it's a summer
32:35celebration cake but i'm going to have three layers of the bottom and top layer will be a cardamom sponge
32:40and then the middle one will be almond and raspberry in between those two layers there'll be
32:44a lemon mascarpone cream i would recognize that as jasmine yeah hang on there's no pistachio in it
32:51i was so tempted with the bake-off crown within touching distance jasmine's going all out with a
32:56cake celebrating her favorite bake-off flavors she'll recreate her cardamom sponge from week one with an
33:02almond and raspberry sponge filled with lemon mascarpone cream and covered in swiss meringue
33:07buttercream i've looked back over the last 10 weeks look to different things i've learned and
33:11really enjoyed doing the ones that got the best marks and the ones got the most comments that's what
33:16i'm doing it's not a madeleine i think you'll be all right i'm not making a madeleine anytime soon
33:21while jasmine's cake is packed with bold flavors i love using cardamom i'm putting quite a lot in i want
33:27you to be able to taste the cardamom properly aaron's planning something a little more subtle this is
33:32about darjeeling tea which i'm going to grind the champagne of tea as they call it it's a delicate
33:37a lot of the things i've made have featured tea and what better way to use tea than the champagne
33:42of tea for the final of the great vitrious baker aaron will add delicate darjeeling to both his
33:47sponge and apricot compote filling and recoveries cakey and american buttercream to create a green
33:52pastel ombre effect with green leaf twills chocolate and sugar paste flowers and decorative piping to finish
33:58so i feel like you're staying true to your brand botanical and tea it's also going to be sweet
34:04biscuity caramelly sometimes you need lots of different components to make something tasty
34:09but you do need a hero flavor otherwise paul cries i don't know what my hero flavor is today he loves
34:14saying hero flavor doesn't he maybe he sees himself as a hero he is a hero have you seen the meerkat
34:19adverts oh i have i don't think i've ever seen him as happy as when he goes simple put him in the room
34:25with meerkats and a cape on he's dreaming maybe i should have made a meerkat cake oh my god he would
34:30have loved that okay so fold fold it might be too late for a meerkat redesign but the bakers must wow
34:41the judges with perfect sponge this is a cardamom sponge they are going to bake for 20 minutes at 180
34:46degrees jazz your cardamom smells gorgeous and to successfully make and bake enough for a 1.2 meter cake
34:53it's about 42 liters of sponge will require perfect planning and the ability to manage two ovens
35:00simultaneously all together i need 12 tins so i'm going to bake it in two batches of six
35:06i've got two more cardamom to do there's just so much to keep a track of that's the challenge today
35:10can we get it cooked can we get it cooled this requires pace oh my god it also requires precision
35:17because i don't have time to be redoing anything oh oh god i've broken the bowl
35:27i need to do another batch i've lost about 30 minutes it's not great right now i'm on to making
35:34cake too it's my almond and raspberry cake while jasmine makes a start on another of her bake-off
35:39success stories i love doing chocolate week and making my financiers i'm making my almond and
35:45raspberry cake contribute to that tom's going in search of redemption in week six i did a raspberry
35:51white chocolate and basil tart it was one other element away from being really delicious today we
35:56are revisiting those flavors and doing them justice tom will soak layers of delicate chiffon sponge with
36:00raspberry and basil syrup sandwiching a tropical mango and passion fruit ganache packed with fresh
36:05raspberries and he'll bring his cake to life with bright green moss to create his path to the tent
36:10lined with a chocolate beehive edible flowers and a raspberry and basil jelly recreation of the iconic
36:16bake-off chocolate cake now the big statement that we've had with you over the last few weeks is
36:21style and substance you need to nail both absolutely you certainly have the skills it's just as you've
36:27managed not to screw it up good luck mate thanks guys see you later come on it's like having a facial
36:37that is all the cardamom cakes out he's going in as jasmine's final batch of sponge enters the oven
36:43and the last of tom's exit sponges look lovely risen nicely i have to just keep up the pace now and not
36:49slow aaron's remade his batter but he's on the back foot how are you darling broke a bowl what a glass
36:57one full of cake mix oh gosh this is the biggest cake you've ever made right yes and i'm behind
37:04throw it off that's what i do i throw that off and then we continue just keep going make curd
37:11this is the biggest card i've ever made by quite a long way white chocolate tropical ganache mango
37:17passion fruit and lemon i can't believe i'm still making sponges oh my god i am your cake and one big lemon
37:26the next sponges are in now i'm just going to prepare my apricots i've created a brew
37:31darjeeling tea so that you rehydrate with some of that flavor and aroma
37:35all the cakes are baked raspberries are looking good i'm happy with them okay
37:39this is my buttercream i'm doing american buttercream american buttercream
37:44it's just butter and sugar very simple buttercream but there's nothing simple about jasmine's i'm doing
37:54swiss meringue buttercream gives a really nice smooth finish but the thing is these buttercreams take ages
37:59to make these are the last two batches while aaron waits for his final cakes to bake
38:06tom and jasmine push on with decorations i'm gonna make some caramel shards some meringue kisses oh god
38:12those look delicious have you made your jelly yeah i have and i started my green sponges my green
38:17moss you could win this by simply walking over there and just assembling over there honestly over
38:25there kick his toe kick his toe is that your gear over there that's my gear so i'm about to start
38:31assembling my cakes and i'm just getting these ready for my moss and breathe and breathe big time and breathe
38:42bikers we are halfway through oh we're halfway through darlings if you do well you'll get a hand
38:48shake if you don't do it won't be worth the calories
38:51come on team this is my american buttercream it's whipped up really nicely let's actually just
39:01start assembling these as tom starts building that sponge is moist aaron's still baking i'm gonna give
39:08it five more minutes struggling oh i don't know what to do now i'm gonna put this in and jasmine's
39:13swiss meringue buttercream come on it's missing the butter it's gonna be so tight this is the cake
39:21soap raspberry and basil syrup the speed of you tom just need to keep moving now i'm not stopping
39:27you guys great i'm moving all around you you're flowing that's all of this sponge is done the only
39:32thing i have to bake other than this is twiels i do however want these cakes cool asap i need to get
39:39these cakes assembled kick one done three more to go if i can stack them in 10 minutes ice them
39:47minutes this feels completely impossible hello jasmine would you like another handshake he's got
39:53no handler he's lost his hand from all your handshakes now i'm going to start filling my cakes this is my
39:59apricot i'm just a little concerned about how sweet the ganache is actually you know what lemon juice
40:05this is lemon curd cream all the elements are good i want lots of raspberries hello hello such
40:11luscious hair beautiful hair oh tom how's it going my darling yeah yeah good this is like a really key
40:17stage now where i love that you guys are here i don't know if i've ever worked this fast in my whole life
40:25oh i need the gel it's actually nuts it's the added pressure of all of the people not just paul and pru
40:33are going to try this cake and it's only just occurred to me
40:42bakers you've got one hour left an hour into the freezer final cake okay let's go i'm not there yet
40:50but i'm getting there you got it tom come on baby oh that is coming on gorgeous go on aaron this is
40:57my last cake but i need to do decorations oh do you know what my moss that's a good color oh that's
41:06little meringue kisses this is caramel i'll break this up and then i'll stick it in
41:12now we turn four little cakes into one long cake that's straight that's straight just want to be
41:17able to ice it yeah i'm going for the ombre effect sage to beige this is when the swiss maroon butter
41:23cream comes into play because it's so easy to get on my dad's a posterer so maybe he would be proud of
41:28this maybe that's where i get my cake making skills from i feel like a construction worker what do i need
41:33now what do i need now could i have a blow torch please let's go baby there's something lovely about
41:42ending where i started just shoving green moss into a cake this is the texture going on bakers
41:49you have half an hour left half an hour to impress i'm going to impress you
41:55now i'm moving onto my twioles very very quickly path is almost there come on
42:01yes bro that's amazing thank you gotta break this oh my god that's not good guys it is raining the
42:15thunder is happening it's kind of like who's gonna win who is gonna win once i finish this i'm gonna make
42:25some flowers oh my days look at these decorations i mean that says jasmine to me that's what i wanted
42:37i want a little bit of me on a cake you've surpassed yourself i think i'm gonna try and make a chocolate
42:42flower but i don't know if it will set in time oh no beehive oh god i don't have time for this bakers
42:49you've got 10 minutes left right come on flowers these are all edible flowers all delicious just keep
42:58adding and adding and adding and then it comes to life they're so fragile can i do more twioles maybe
43:03they're lilies my mom's favorite flower is lilies almost there come on i have really got to move now
43:12breathe jasmine come on keep moving bakers you've got one minute left
43:17okay what have i forgotten strawberries i'm just going to put a few chopped apricots on top just for
43:24color one beehive is there
43:33i'm feeling happy this is how i hoped it would look tom that looks epic
43:40okay bakers your time is up please step away from your showstopper
43:48it's done it's done it's time oh my god i could cry
44:01they love each other
44:02the winner of this year's bake-off will be announced at a very special garden party and
44:15despite the inclement weather the field is full of friends family and their newfound baking besties
44:21i'm just happy to see everyone i'm happy to see all the bakers again it's been really nice to be reunited
44:28so uh yeah we can actually properly celebrate which is great it feels nice to come back again it's
44:33weird because you're so used to seeing just a few people here now there's all this it's so nice
44:38come back and not having dress of bacon i'm really happy right now so hard to say who i'd want to win
44:49because i love them so much all three of them
44:51since day one my favorite and i think is the winner is tom aaron always have something surprise
45:02so he may be surprised us he may win
45:05tom and aaron are just something else but jasmine has been consistently
45:11fabulous i think it would be jasmine
45:14jasmine it's time for your show stuffer i might need some help we've got yeah
45:27i'm not strong enough for this me too it's a lot of cake it's a lot of cake
45:32okay
45:39well i have to say i think it looks really beautiful your little meringue kisses are all
45:44lovely with their pastel colors i do like the way you've used the curve in there to give it that
45:49natural texture as well okay let's see what it looks like inside the top and bottom layer a cardamom
45:56sponge and then the middle one is raspberry and almond it's a lemon mascarpone cream with some more
46:00fresh raspberries inside
46:12flavor of the cake is absolutely lovely definitely cardamom but it's not overwhelming the cardamom
46:17works really well with the almond and raspberry in the middle and the lemon is subtle overall you've
46:22got a very delicate cake i think it's absolutely beautiful great job jasmine well done
46:28thank you thank you big sigh of relief it's such a big sigh
46:34i feel like i could cry well done yes jazzy
46:39aaron would you like to bring up your show stopper please team effort got it oh my gosh it's so heavy
46:50he's so heavy you're right yeah i'm good
46:52i like the size of it i like the component parts these little parts look lovely on the top but it
47:04looks a little bit rushed and that's down to the piping this slightly unusual piping around it that was
47:11my design choice so it's quite interesting that you guys do you know i really like the design and i like
47:17the colors i agree that the bits that are not quite perfect but it's really interesting this darjeeling i'm
47:24looking forward to the flavors of the sponge is darjeeling and then the filling is a jammy apricot
47:31compact with darjeeling tea and toasted milk buttercream
47:39the darjeeling does come through but i'm struggling to find a proper hero flavor the apricot is just not
47:46strong enough i actually like the flavor very much it's quite delicate but the cake is a little dry
47:53it's over baked sponge thank you you got it yeah i've got it
48:05thank you i love the way it looks
48:11tom are you ready for your show stopper i'm ready shall i come now is it a free man operation
48:16i've got alison's been in the gym oh it's quite heavy whoa what a cake okay
48:30wow
48:34well i have to say i think it looks absolutely stunning i love the famous bake-off cake is there a missing
48:42raspberry take it off there we go perfect that's how it should be i really like it i like the moss
48:48i like the whole thing the way it's been designed is impeccable looks absolutely wonderful it's a
48:54question of how it tastes yes so we've got three layers of raspberry chiffon sponge they are soaked
49:01in basil and raspberry soaking syrup with a little bit of lemon juice as well and then we have the
49:05passion fruit mango and lemon ganache and there's some fresh raspberries inside of that ganache as well
49:12you get the raspberries you get mango it's just wonderful great job tom uh the chiffon is
49:32particularly nice but it has constantine down at the bottom okay because of the weight of all the
49:37sponges flavor-wise it's fantastic it's light on the palette the american buttercream works really
49:41nicely as well and then the tropical fruits and then the raspberry so there's a lot going on
49:45in there but you've managed to balance it all as well tom i don't think you could have improved on
49:50this cake you have the style and finally you have the substance great job thank you so much guys thank
49:59well done mate you can't do any better than that smash that so much
50:13that was like the worst feedback because it's just enough to give me that little bit of hope
50:19proof saying she doesn't know how she would possibly improve that cake it's like a tease it's just
50:27enough to make me think maybe i know that i won't win today evidently was not my day but it was theirs
50:37and they both worked so hard whichever one has it really really deserve it i have no idea what's
50:44going to happen now i just had this feeling that they liked it but they didn't love it tom's they
50:50loved it to be honest i have no idea so i don't know what to think
51:05oh my gosh i'm gonna go
51:08oh my god as the bakers are reunited with their loved ones
51:13you just got straight for the cake paul and prue have a massive decision to make
51:24three huge cakes three incredible bakers i've never seen bigger cakes than that in my life i
51:30thought ian was going to jump out of one of them yeah i think overall the standard was pretty good
51:35yeah but aaron struggled a little i felt for aaron because as soon as she said his sponge was a bit
51:41dry he knew yeah but we are nitpicking here yeah it's still an amazing cake it's just unfortunate
51:46he's in a tent with the other two yes tom's garden conceptually it was so clever you know the path
51:56to bake off the flavor from his cake was stunning and of course the look of it style and substance
52:01came hand in hand would you say tom and jasmine's cake were on a path i think they were i mean jasmine's
52:07cake was cardamon that's a punchy thing to do in a final yeah she managed to get the level of
52:12cardamon smack on the nose it's going to be really really difficult both did pretty well faultless cakes
52:19yeah to pick the winner is you know there's a lot of onus on us now to pick the right person
52:23priya and i will sit and have another cup of tea yeah and we'll sit down another slice of cake
52:28oh god it's been so real the dream team come on let's go i'm going i'm going the fair
52:38and have they decided yeah they've decided oh my god
52:42hello firstly thank you all for coming and we now ask our three finalists to step forward
52:58big round of applause for tom jasmine and aaron
53:09what a final it has been all three of you should be very proud of yourselves however there can only be
53:17one winner around here the winner of the great british bake-off 2025 is
53:28a concert like that
53:44oh my god
53:45Oh
54:10My goodness I
54:12I'm so I am just overjoyed
54:25When I was in the middle of exams and trying to bake while I was trying to learn a whist up
54:29And it's been so much right I've done it, and I just like so
54:35unbelievably happy
54:37Oh
54:40You are so amazing and to have done it was such an awesome group of people
54:46Every single thing
54:51When it comes to Jasmine you don't want anything but the best way because she does what she does so well and
54:57She did that she deserved it. I can't feel bad for not winning against that
55:01powerhouse of a pocket-sized baker
55:0610 out of 10 12 out of 10 happy she has just been so flawless throughout there was no other way that could have gone today
55:14The thing about Jasmine is she has been steady the whole way through almost unheard of to be so consistent and so good
55:21She's an extraordinary girl. There was not one way we thought
55:25She could go through not once that's unusual and to win five-star bakers and then when I roll that's never happened before
55:31She's done an incredible job all the way through the bake-up this year
55:35And she is a worthy winner and she is the best one we've seen for quite a while actually
55:41I want to say to myself when I don't think I'm gonna be able to do something when I don't have faith in myself that I just should give it a try and
55:48try and try again and
55:52Something great might happen. You never know
55:57When we walk
55:59Down the street
56:01We don't kill we see you with me
56:06Where's Keef?
56:09When I had
56:17I've got a new client today
56:27Hello!
56:28All the way from Essence
56:30Sometimes we're up
56:31Sometimes we're down
56:33But our feet are always on the ground
56:37We always laugh
56:39Don't have to cry
56:41And this is the reason why
56:45We've got love
56:47Love
56:48Power
56:49Power
56:50It's the greatest power of them all
56:53We've got love
56:55Power
56:56Power
56:57Power
56:58We've got love
56:59Power
57:00That's such a lovely ring
57:02We've got love
57:03Power
57:04Power
57:05Power
57:06Power
57:07Power
57:08Power
57:09Power
57:10It's the greatest power in all
57:18We've got love
57:19Love
57:19Power
57:20Power
57:21Power
57:22Power
57:22And together
57:23we can't fall
57:24Power
57:33Are you a star baker in the making?
57:34If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.
58:04Take care.
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