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Short filmTranscript
00:00last time i'm so nervous right now it was bread week underproof paul's gonna have a field day on
00:06that jasmine proved herself over three challenges i love the look of this beautiful to win her first
00:12star baker crown and while aaron fell flat in the signature it's not risen do you think paul will
00:17notice it was poi man who failed to rise to the occasion i'm just not getting huge amounts of
00:24flavor in there and became the third baker to leave the tent i am part of the baker family now so
00:31it's not the bad thing now for the first time in the tent that's definite it's back to school week
00:38a long time ago it's black and white for me the bakers flap under pressure in the signature
00:43devastated go back to basics in the technical we're just not built like old school lunch ladies
00:49before a summer fight finale in the showstopper but who will make the grade that takes me back
00:56bro and who broken it will flunk out see me at the end of class sorry sir
01:19i'm just so happy i want to show paul improve my skills again i am glad that i'm baking for back
01:37to school week and not actually going back to school good golly i don't need to do that again i'm so gassed
01:43to go back to school i can't wait i think it will be a fun week yeah i haven't done that much homework
01:48this week i'm feeling like there's a medium chance that i'm going to get expelled suspended if nothing
01:53else morning bakers morning uh excuse me i expect you all to say good morning miss hammond good morning
02:06bakers good good morning miss that's better isn't it mr fielding the reason that allison is behaving
02:14like miss trunchbull is because we're going to be taking you back to your school days for your first
02:19school time bake miss leaf and miss hollywood would love you to to make a batch of 12 identical flapjacks
02:28your flapjacks will need the classic oaty base but also an extra filling or topping you've got two
02:35hours on your marks get set bake
02:40quite looking forward to it i actually forgot how much i like flapjacks i did eat them at school but
02:45it's not something i have often they make me a bit lucid normally so this is back to school week
02:51it's all about reinventing bakes that you had at school only this time making them really really good
02:58this golden syrup is going to get messy it's a flapjack it's just full of sugar and predominantly
03:03golden syrup and so it'd be interesting to see how the bakers interpret the sugar levels
03:08i've taken out the golden syrup and then replaced it with a red wine reduction we want a very special
03:15flapjack but i think you have to be careful with the adding of new flavors because you don't want to
03:20overpower the oats milk time students make sure you stay hydrated look this one's drinking their milk
03:29bed we're really asking the bakers to push the boat out and create a little bit of school magic
03:35morning tom morning right tom tell us all about your flapjack today i'm making apple crumble flapjack
03:43but this is kind of pushing the brief in terms of what a flapjack is so it should look like the top
03:48half of an apple and then when you slice it open you're like oh there's a flapjack hiding inside there
03:55aiming for an a star tom's flamboyant flapjacks will be surrounded by apple puree and custard
04:01fillings before being encased in a white chocolate apple shaped shell wow wow well tom that is ambitious
04:08have you practiced this kind of you're supposed to come to school ready for the exam well i did the
04:14homework and then i thought i could do it a little better you're answering back he's pushing for
04:19excellence he's pushing for detention that's what you're pushing for to avoid any disciplinary issues
04:26of their own so these are irish oats obviously it's just the ones that i had in the house choosing the
04:32right oats is crucial do you want it to kind of be dense more cakey do you want it to have a bite
04:37you want that texture but striking the right balance half rolled oats and half powdered oats is entirely up to
04:43the baker's so these are rolled oats because i'm doing a carrot cake recipe but just replacing the
04:49flour with oats when i was young i really wasn't that bothered about flapjacks but i really like
04:54carrot cake so i thought i'll make carrot cake flavor flapjacks toby's flapjacks will be individually
05:00molded to resemble a slice of carrot cake and topped with cream cheese icing time for your meal well
05:07thank you very much for the offer but i'm actually lactose intolerant so unless you want to have a
05:12gassy afternoon okay i'll leave that there like this oh let's get her in to avoid upsetting paul and
05:21prue pairs of naturally wet fruit hopefully we'll be all right the bakers must pack their flapjacks
05:28with flavor without compromising the consistency i'm putting in some very ripe banana into it so these are
05:35banana bread inspired flapjacks it's going to be unusual this have you given it to anybody my partner
05:41took it to her pole dancing class um their pole dancing class and they all loved it what's true in
05:51hoping to spin his way into pole position ian's banana bread flapjacks will be covered in layers of
05:57walnut paste white chocolate honey ganache and caramelized banana jimmy school i like designated time
06:04to have fun i never play anymore oh go on never claim you've got two minutes off you go go go on
06:10go and have a play go on yes yes yes go have a little play go on oh that's good see you guys
06:19how did you do that don't want to play with me guys but ian's not the only one does no one want to play
06:27recapturing their youth so i'm going to put in freeze-dried raspberries my great aunt she'd always
06:33have a tin full of flapjacks and we'd always go raspberry picking fruit picking in the summer
06:38jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache and topped with a firm
06:43tempered chocolate so when you cut through it'll be like hard soft and then the flapjack but in
06:49practice i've never managed to do it in time so i just need to get them in and out asap but while some
06:56bakers are recreating their favorite childhood flavors the pumpkin seeds had a bit of a crunch
07:01very sophisticated aaron's aiming for something a little more mature so my flapjacks are oil grey
07:09whipped ganache and lemon jam the earl grey isn't like a dominant flavor it's just like a bridge
07:15go on bridge between what between the lemon yeah and the rest of it
07:20what you need to do is build a bridge between your bake and paul's hand aaron's flapjacks are
07:29dedicated to his friend latifa who can't get enough of his lemon jam he's hoping the judges will be just
07:35as convinced with his flavors are you gonna be head boy today probably i don't know actually he didn't
07:42sound that infused about my flavors so possibly not don't let him psych you out don't let mr hollywood
07:48psych you out aaron may be aiming for a grown-up flapjack i use pico nuts and cherries and a bit
07:54of amaretto but natalia's will be strictly adults only not for school the kids will be drunk her boozy
08:03flapjacks might not get past the school gate but natalia's been thrown back into the classroom learning
08:09to make flapjacks for the first time do you not have flapjacks in ukraine no absolutely no you should
08:14take them over there yeah you could start your own flapjack business
08:20miles it's time to get this in the tin and get that in the oven i am using individual molds if
08:26i'm not meticulous with this but now when i try and take the molds off they will fall apart and they go
08:32i'll bake the flapjacks for around 15 minutes i just really don't want to over bake them while over
08:36baking will result in a tougher texture 23 minutes i'll say it's all based on vibes under baking will
08:43leave them too soft and claggy to eat there we go and i'll start that for 20 minutes but while
08:48everyone else has begun baking their flapjacks shortbreads in and then get my jam done start my
08:54flapjack leslie's yet to start hers i'm making a cherry bakewell flapjack with a shortbread base
09:03inspired by her neighbor dan's favorite treat leslie's bakewell flapjacks will feature a shortbread base
09:09a layer of cherry jam and finished off with glacé cherries you bake the whole thing together doing
09:14it separate because in practice i tried it and the shortbread just didn't cook underneath bake bake
09:19bake sorry sir 100 lions it's baked not see me at the end of class for lions yes okay
09:27i'm in trouble i've not even started yet
09:30yes stephanie bakers you are halfway through here we go keep going or there's detention with mr
09:41hollywood miss hollywood come on beg quicker if producing 12 flawless flapjacks wasn't challenging
09:51enough i'll start caramelizing some of these bananas before the end of class bell rings
09:57it's going to be a lumpy custard like back at school with skin on top that they're going to
10:01have to peel off nicely the bakers still need to make their delicate decorations i'm going to put a
10:06candy hazelnut onto each one and tantalizing toppings so i'm starting with cherry jam on the way to
10:12school i used to love a coconut chocolate bar i used to buy the two pack because i loved them that much
10:17so i want this to be a cherry version of that chocolate bar nadia's hoping to recreate her
10:22favorite childhood treat by coating her coconut flapjack and cherry jam with a perfectly tempered
10:29chocolate top well it adds a little bit of piece of paper you're cheating you're cheating in class
10:35and i think this is outrageous she might as well write it on the back of her hand
10:40while nadia still has some studying to do jessica's come prepared so i've done a lot of homework for back
10:46to school week so i've decided there's going to have red wine poached pears stem ginger and dark
10:53chocolate ganache it's going to be like a mouthful inspired by her close friend audrey's favorite
10:58flavors chocolate and wine jessica's flapjacks will be finished off with poached pears are you
11:05going to be top of the class today i don't know but i just don't want to be excluded from school i don't
11:10want to go home did you think that you was going last week i was i was so shocked when we left you
11:15never know who's going do you never know bakers you have half an hour left half an hour cheers
11:24bubs white russian need to make sure my jam's spread out and then it's all going in the oven
11:31while leslie's flapjack is yet to go in the oven flappy j's the rest of the bakers are ready to come out
11:38of theirs so there we go do you know what we're done the edges are nice and brown and it's got a
11:43nice even color hallelujah pie charts are baked so i feel like i'm in good time going back in the oven
11:52fingers crossed they'll cooling time i'm not confident just waiting going really
11:59try and cool it everything here needs to be cool by the time it goes in the white chocolate mold i'd be
12:05lying if i said i wasn't nervous 12 identical flapjacks and normally i just do it by eye oh that
12:12was not a straight line when we back the school ruler you've got to be very precise otherwise it
12:16gets shouted at by the teachers that's how they're supposed to come out look at that holding your
12:21structure well
12:26no i'm broken it
12:34right we've got 16 now that's good news cut like this and i have my 12 flapjack little school sandwiches
12:44bakers you have 15 minutes left i'm going to temper miss our chocolate now so let me just get my little
12:51piece of paper just tempering some chocolate it's set really quickly which is a good sign
12:56please set i'm suddenly very rushy feeling i feel like you've got a lot to do i have so much to do
13:02if you pull this off i feel like you could be in handshake city the icing's got to be great
13:08because they're quite basic the chocolate's just not setting oh mother i'm not sure that it's going to
13:13cooling time i'm just going to have to cross it how's it going not very well it's still warm it's
13:21just not setting well you're still smiling it's only first lesson it's a long day this is just to cover
13:27the bases clock is ticking how long have we got you've got one minute left bakers oh this is gutting
13:34i've totally run out of time here tempered chocolate has tempered and set oh devastated i want it to look
13:41neat oh it's not even staying on so sad they don't look great i'm going to get a detention definitely
13:48i'm not going to be able to get the tops on no bakers your time is up we did it well done bakers
13:59put your pens down i run out of time actually they are beautiful
14:04i'm not dreadful i'm devastated my chocolate didn't set
14:14it's judgment time for the baker's flapjacks hello tom hello hi tom
14:23right tom tell us all about your
14:25flapjacks my abstract apples it looks more like an apple with the stalk coming out yes you needed
14:31the store yeah i think you needed that it's very clever tom
14:38it just absolutely says apple crumble i really love it
14:41i really do it it's great it is so clever well we said we didn't want a boring flapjacks
14:46yeah amazing
14:47i love the intricacy of the decoration i think they look neat as a pin
15:04i love the chewiness it's not too sweet chewiness check texture check and flavor check so i think you've
15:10ticked all the boxes thank you very good
15:16caramelized banana slices on the top makes my mouth water
15:23you certainly get the banana less so the walnuts it's a bit soft a little bit longer i would have
15:29put in the oven i was even for like a soft banana bread ask oh is that what you're going for i'm so
15:33sorry come on i think it's excellent thank you there we go if we asked for flapjacks yeah it's just
15:40slightly underbaked
15:47been cut a bit oddly haven't they not very neat i think it's really difficult to cut them into
15:52triangular stuff
15:56they're very chewy yeah the chocolate ganache is the overpowering flavor it's a bit dry
16:02it's the texture for me
16:10the size difference are dramatic because i couldn't see anything because the chocolate
16:13wasn't set on the top there's a lot of chocolates on the top of that okay which is why it didn't set
16:17yeah i'm not getting a huge amount of coconut because what's dominating is the half inch of
16:22chocolate i agree too much chocolate cherry is perfect
16:25i think they look lovely they really do look great
16:36hmm the spice liver is a cinnamon it's quite high i like it i wanted that carrot cake taste i added a
16:44tiny bit more in today than i normally do it's a shame because it's actually i thought it was great thank
16:48you to me thank you what made you put more cinnamon last week i put a little bit extra in and they
16:53loved it so i thought this week i'll do the same whack a little bit extra in oh man that's too much
16:58got it
17:02so interesting and different i like that it cuts neatly doesn't it it does
17:08i like the flavor texture for me is a little too gluey okay and it might be the pear okay it's
17:16really softened up the flapjack itself would it have helped if i added more like so like jumbo
17:21and a crunch probably i actually added the ratio i reduced the jumbo oats
17:27thinking that that would be a better idea yeah thank you thank you
17:31damn leave the recipe as it is same time
17:42i love the decoration i think it looks beautiful really neat i'm dying to see what it tastes like
17:50that's delicious oh my god
17:54the lemon gives it such a lift i can get the earl grey i think you've done a really good job
17:59thank you so much i love it oh really oh my gosh absolutely yeah yeah it's a triumph well done thank you
18:06well done i'll have a bit of that
18:10gassed my cheeks
18:18it cooled down quite well enough to cut i was a little bit worried about the timing with this
18:23i think doing the shortbread and the flapjack it's all about the cooling
18:26um it's a real bakewell flavor i think it's a little too sweet for me because the icing is thick
18:32glass of cherries are really sweet huge mistake putting the shortbread on the base it's not your
18:38finest hour yeah see me leslie okay paul shouted out i need to go and see him afterwards just go and sit
18:46in the corner now shall i that task is proof that you need to do your homework and you need to practice
18:52because i was a hairline away from that looking so bad less chocolate if i could go back i would
18:58but i can't so i've just got to take it on the shoulders and look forward to the old technical now
19:03i don't know if i should say look forward to it but
19:05the bakers were able to revise their flapjack recipes but in the technical challenge they have
19:14no idea what old school bake they face bakers it is time for your technical challenge and this one
19:21has been set by miss leaf if you mess this technical up it will be going on your permanent record
19:27now miss leaf have you got any words of wisdom prepare yourself to do a lot of elbow grease
19:34as always this challenge is judge blind so paul and prue you may now leave the tent thank you so
19:40much so for your technical challenge prue would love you to recreate that fondly remembered classic
19:48school cake your school cake must consist of vanilla sponge white glassy icing and then finished
19:56with sprinkles and with a nice jug of hot custard it all sounds quite simple but there is
20:03a twist headmistress leaf is demanding that you make everything from scratch even the sprinkles
20:11headmistress also stripped down your working areas and kept it to the bare baking essentials you've got
20:18two hours audio marks get set bake
20:21let's do this oh my gosh never in my life had school cake i just thought a school cake would be
20:32too basic which is why we have to make everything from scratch
20:38so prue sponge and custard what a great technical challenge this is one of my favorites what's going
20:43to make this tricky for our bakers the bakers have to do everything from scratch and with no modern
20:48equipment so they've got to beat the sugar and butter by hand if they don't beat that really
20:54well they won't get the rise so how are they going to do these sprinkles then to make the sprinkles
20:58they have to pipe the lines wait till they're absolutely set chop them into tiny little sprinkles
21:03and scatter them on top of their icing when it's still wet and then we've asked them to make lump-free
21:09custard this is great that sweetness from the icing is just about right the sponge is moist but with
21:15that gorgeous custard that's fantastic almost anything tastes good with custard but this is the best
21:21right make the sponge batter by hand and for the sponge ingredients there are no weights i put 300
21:28grams of sugar 400 of flour at home i have to use similar quantities of this it's basically just a
21:35vanilla sponge cake just creaming the butter and sugar together and i want to get it fairly light
21:40if the bakers don't cream the butter and sugar thoroughly without having a workout the mix will
21:45lack air my arms hurting already essential for giving their sponges the right rise and light fluffy
21:51texture we're just not built like old school lunch ladies you can mix by arm for hours that looks
21:56like it's quite a feat to stir that right yeah it's not for me it's not for me i'm like oscar wild
22:05that's not for me oh ambulance it's lumpy not the best so that's what i'm going with hopefully it'll be
22:13fine now i'm just adding the eggs in one at a time oh yeah that's the stuff once i add the bacon powder
22:21and the flour should start coming together better the baking powder's a tricky one i've gone off five
22:28percent and i'm hoping that's right when i have like a flat sponge i've done a teaspoon per 100
22:33grams but i have no idea whether that's right or not right i think that'll have to do i bet you was
22:39a good boy at school weren't you i was just the one who did like too much you're like a bit of a gossip
22:43yeah what do you know about this look i've heard that aaron is waiting for paul hollywood to call
22:47him a naughty boy really that's actually me i just want to get my cake in the oven see what happens
22:56i'm going to go for 170 20 minutes and check it 20 minutes probably going to take like 25 minutes
23:02it's a pretty chunky cake is that going in the oven cake for me oh thank you yes blessed it's gonna win
23:11it's gonna get a handshake if it fails it's your fault i'm not sure my blessing is worth anything
23:18i forgot vanilla i'm going rogue
23:25got that just in time hope that doesn't affect the b should it do
23:32i've made this oh my god choose a color green green g r e e n which is number four one two three four
23:43three sure yeah halfway through oh amazing bakers you are halfway through
23:52you can have it thank you me all day does that mean we're going out now yeah we are absolutely
23:59just says make the sprinkles how are you gonna make the little sprinkle people
24:03fresh jewelry put it in a blender so together 60 grams of pasteurized egg whites i've done 300
24:11grams of icing sugar i'm not sure what the texture is supposed to be i've done four out of the five
24:16colors so far so i've just got to do this last one now we need to make our piping bags i'm not sure how to
24:24do it doing origami now has anyone figured this part out yet no and does that fold in yeah like that okay
24:41just gonna see if this works i'm gonna part the sprinkles in lines my red one i thought sprinkles
24:48were dots i don't trust dots little little little lines this is going to take me a year a bit of
24:55yellow something tells me this isn't the method we've made it oops we're going lines i've given
25:02up on the dots i guess it'll dry out and then you can break it up this is pants they're not even going
25:07to look the same have you ever made sprinkles oh hollywood cry sprinkles i collect them in a tub
25:12this should just be the challenge make sprinkles you will be making 1474 sprinkles bakers you have
25:20half an hour left so proud of these kids so proud so proud of them maybe i will maybe i won't it might
25:28be ready to come out you know what she's coming out i'm actually really happy with that i think i reckon
25:33it's about five minutes away the middle still needs a bit of cooking oh we've got some big sinkage big
25:39sinkage on the cake it's cooked but i think it's collapsed because there's too much baking powder in
25:44it make the sprinkles leave them set in the residual heat of the oven what does residual mean
25:49does it mean like that that's over with the door open like once the cake's out residual
25:54oh it's a bit hot in here babes what's going on it's so hot a bit of heat going on oh my god i'm
25:59getting hot flush i thought i was going through menopause this is so cool look at that look
26:05yep and then it just breaks up number seven make the custard i think it's time to make some
26:11custard they've actually been quite nice to us here they have given us ingredients i've made custard
26:15before i'm not that worried about it i think i need to make one a little bit thicker i just don't want
26:20to step away from my custard or curd or split or do something horrible stick a spoon in draw a line
26:25hold the line done children you have 15 minutes left cook the top of the cake decorating with the sprinkles
26:33i'm thinking maybe a thin layer of icing a little bit messy oh they're not sticking it's set so i just
26:39need to push them in a bit i don't like any of those even looking sprinkles look at that that's art
26:44is it juxtapolo it's a picasso slice the gig into 16 and serve along the jug of custard and by the
26:51center there it's a four by four isn't it i have a bachelor's in a science feels like i should be good
26:57at maths oh i've done it wrong i've got 15 instead of 16 because i can't do math bakers you only have
27:03one minute left oh god i've already made a mess try not to panic i'm actually not mad oh why is this
27:12one so small some of them are a bit ski with looks like a scorecard bakers your time is up please bring
27:20your school cakes and place them behind your beautiful photos oh dear oh look at them oh you're
27:29so nice that was hard paul and prue were expecting 16 school cakes with a light moist sponge neat icing
27:40and handmade colorful sprinkles served with a jug of delicious custard could we all stand for miss leaf
27:46and mr hollywood okay pretty let's start with this one the icing on this doesn't look too bad
27:56in places dropped a bit here i think they've struggled with the bake in the middle of the tray
27:59perhaps but the sprinkles are there sponges nice actually my custard's got a bit too much vanilla in
28:06it it's a good consistency this is a bit loud and they're all over the place and again some of them
28:12are better risen than others i think that takes quite nice it's a bit dense of course it's got a
28:17couple of lumps in these look beautiful lovely height nice and even it's good cake good sprinkles
28:25good icing custard just needs to be thickened slightly these haven't risen enough yeah they're all different
28:30sizes not consistent at all right tastes all right there it's good cake tastes nice
28:37nice it's nice you're splitting it oh dear what have we here icing's all poured over the edge the
28:44sprinkles are sort of all over the place as well it's a bit over baked it's quite dry so it's over
28:49baked and the icing is stopping just to dry right these are very small it's got a bit of height on
28:57one side those two have got all the sprinkles this one's got practically none cakes a little dry it's
29:02because it's dense how's the custard it's nice and smooth now this one it's all different shapes
29:08again it should be easy to get them all the same size mainly my complaint about this is unevenness
29:16these sprinkles on the top are interesting it's quite dairy there see probably the weight of the icing
29:22to be honest should be quite a light icing cake is quite good the cakes are right custard's good these
29:29look good they're not quite even nice height good sprinkles that's good hang on a minute
29:41custard's very good that takes me back pray delicious the judges will now rank the school
29:47cakes from worst to best in ninth place we have this one nadia the cake is over baked you're short of one
29:56and the custard is slightly curdled not your best effort in the eighth spot we have this one natalia
30:02too heavy on the icing it destroyed the sponge in seventh spot is jessica tom is sixth leslie fifth
30:10toby fourth and ian takes third the second spot we have this one aaron pretty good these it just came
30:19down to the overall neatness but they were a good effort which means that this is the winner who is
30:25that jasmine that is a beautiful cake perfectly risen your sprinkles are excellent well thank you
30:35i actually can't believe it they liked it and they went back for more last today i can't believe i couldn't
30:41get a school cake right i make it all the time but i mean paul was tapping on it it was rock solid
30:46i wanted to do better than seventh so i'm a little bit disappointed but i think i'm ready for
30:50tomorrow let's go i don't know about you noel but i've loved going back to school especially with mr
31:03hollywood and miss lee miss hollywood i think it's been very good fun and the baking has been
31:10absolutely lovely aaron's signature yeah i mean it was fantastic he's having a really good week
31:16isn't he second in the technical and jasmine as always very near the top if not at the top i would
31:22say toby probably could join for star baker depends how he gets on today yeah who do you think's not
31:28doing so well well nadia straight away nadia i think jessica's down there natalia natalia's down
31:33there yeah i met a lot of them last night because they're all in detention okay now i spoke to
31:40the parents i think they're gonna be all right for today hello bakers it's time for your back to
31:50school showstopper challenge but before we start no what was you like at school i was pretty good
31:55actually i was second from top in my class who was first it was my brother just the two of us
32:00actually we were homeschooled so for your showstopper challenge the judges would love you to bake
32:09a spectacular summer fate stall display now the judges will be looking for an array of decorative
32:16themed treats that really capture the spirit of the summer school fate your display should have at
32:23least one large bake and two batches of 12 smaller ones you have four and a half hours on your marks
32:29get set bike my primary school had an amazing school fair i always got so competitive with like
32:38hooker dart coits i always used to head to the bake stall used to love it i always do the tom bowler at
32:44the kids school first because i want to win some wine straight in not one back the baker's showstopper
32:52challenge is going to be a tricky one we're asking them to reproduce a traditional school summer fate
32:58in bakes so i'm starting with the cake it's quite hefty i'll get that out the way first this is a
33:03demanding challenge we want them to display at least three different baking disciplines and the
33:10difficulty with that is about timing this is where we have to have a bit of a balancing act i've never
33:15had three things on the go at once the hardest part of multi-baking is different rising temperatures
33:21different oven temperatures they could go wrong in every single area it's a very busy bench today
33:26you have to be a real artist and i think have a great baking flair to produce something magical
33:31which we expect today morning toby good morning tell us about your cake store so i'm going to do a
33:40lemon and blueberry cake decorated as a hooker duck game and i'm going to do some shoe bun tennis balls
33:47and a version of my childhood favorite sandwich after school chicken instant noodle sandwiches
33:56luckily for paul and prue toby's childhood sandwiches have matured into parmesan biscuits
34:01filled with chicken pate and ricotta he's also serving shoe bun tennis balls filled with strawberry
34:07cream alongside his school fate centerpiece a blueberry and lemon hooker duck cake and did we win a prize if
34:13we hook a duck you can win the hamper everything's labeled up so you know exactly what's going on
34:18let's see what she's going home with tonight well i'm very competitive so you may not win toby's
34:26hooker duck cake will be facing some competition of its own this is my cake and this is going to make
34:31the swimming pool which i'll put my ducks in for hook a duck jasmine's orange and elderflower hooker
34:36duck cake will be joined by two more classic school fate games and she's hoping her rosemary pretzel quoit
34:43and raspberry jam hopscotch biscuits will be enough to take home the grand prize once again
34:48who was star baker last all i don't know i'm just saying if you get two in a row everyone's gonna go
34:55oh wow well i think i'm gonna go everyone will be a bit like oh but toby and jasmine aren't the
35:03only ones hoping to make a splash i think a few people are doing it we're doing the hooker duck game
35:07yeah that's the cake and then biology was probably the only subject i really liked at school so i am
35:13doing little petri dish crème brulee's that will have these bacterial growthy sugar circles on the
35:17top and then we have the coconut shy your eyes lit up then complicated as always tom's ambitious
35:25display includes today's third hooker duck centerpiece a red velvet cake filled with cream cheese butter
35:31cream it's served alongside vanilla crème brulee petri dishes and chocolate coconuts filled with
35:36coconut mousse and he's hoping this fate goes better than the last one he attended last year my
35:42dad was officially made chairman of the local village fate he got me to do face painting and the first guy
35:48that sat down was this bald guy who was like can you make me a tiger and i started painting him without
35:53looking at a photo of a tiger and he just came out looking like a basketball and i was very confused but
35:57hopefully my baking is better than my face painting and we will get somewhere today
36:03to stand out at today's back to school fate a raspberry and vanilla funfetti cake the bakers
36:08must pack their cakes with irresistible flavors and textures less the four lemons went in i want
36:14them to taste the lemon but leslie's hoping to trick the judges taste buds i am making an illusion
36:20bake it's going to look like a meat pie so it's going to be sweet but it looks savory do you enjoy this
36:26type of bacon i love it i've made the pie before because my dad loved meat pie so i made him pie and
36:31chips and peas and all that are we getting the chips and peas no just the fire leslie's giant coffee
36:40and walnut pie illusion cake filled with brownies instead of beef will take center stage in a 1970s
36:46display accompanied by apple shortbread biscuits and rainbow meringue lollies two favorites from her school
36:52days it's a long time ago for us it is yeah 1975 it's black and white for me
37:01sepia oh my god but leslie's 70s school fate won't be the oldest in the tent
37:08my name and my baker's prehistoric pantry so hopefully i'm going to make a 3d dinosaur coming
37:14out of a book jessica's dino derek will spring from the pages of her stout cake book while the rest of
37:20her prehistoric pastries include marshmallow and raspberry jam filled footprint biscuits and chocolate
37:26dinosaur eggs with a chai spiced ganache this is my massive stout cake and it is about to go in the
37:33oven i hope it's okay the bigger the cake just need to get this cake in asap the longer it will take to
37:40bake i'm going to put it into four different tins otherwise it's a 45 minute bake in a big tin and i
37:45don't have time for that and with additional elements also need in the oven i'm gonna just
37:50keep plowing through my list hopefully get it all done on time staying on schedule is crucial when
37:56we've got so many elements to do no matter what you gotta keep going but as the only baker not using cake
38:02for their centerpiece so i'm making a giant macaron stopwatch it's huge aaron will have to keep an eye on
38:08the time conscious that nothing's within the oven yet these have got to wait for 30 minutes to like
38:13get a skin so i can bake them but you're in a good position now aren't you his signature was good
38:18technical good i've never held a man while he makes it how was it for you it was beautiful aaron's massive
38:25macaron stopwatch will feature layers of orange caramel and hazelnut mousse alongside he'll serve
38:30up peach cream filled cricket balls and iced bun tennis balls i've never actually been to a school
38:36fight because he said sports days so i've done sports inspired bakes go go go but aaron's not the
38:42only baker facing their first school fight because you've never even seen a fight no i've seen the
38:48fight in the uk oh you have seen a fight two girls like on the street no we're talking about a fight
38:57talking about a fight oh my gosh i don't understand nothing help me
39:03natalia's come well prepared for her first school fate with a citrus curd filled backpack cake
39:10shortbread biscuit pencils and glazed apples filled with apple mousse and jam it takes a long time to
39:17set it must be completely frozen whether it's setting mousse so this is the coconut mousse and then these
39:26will go straight into the freezer making dough so now i'm going to prove this i'm going to put it in the
39:31proving drawer brownies they don't like a brownie or biscuits cutting out my biscuit dough to make
39:38dinosaur feet paul improve demanded the bakers to include at least three distinct baking disciplines
39:44in their displays shoe bun time the flick is essential but if that wasn't challenging enough
39:51nadia's taking it one step further i'm proving my donut dough because that's going to take the longest
39:57because i'm actually doing four different things so i really want to try and get everything done
40:01in the time in a bid to stay in the competition nadia's going all out with a giant vanilla cupcake
40:07topped with strawberry meringue shortbread biscuits with lemon curb dip brownie burgers and strawberry
40:14glazed donuts listen you've got all to play for today it's all down to you you've got children
40:19at school do they ever have school fits you know you're making a rod for your own back because
40:24they're probably going to ask you to do all this for them no well let's see how this goes first
40:31let's get my cute little mitts on the sooner the cakes are baked right that's definitely done
40:36the longer they'll have to call yeah she needs longer and the more time for the bakers to transform
40:41their sponges look at that childhood into a spectacular school fate centerpiece so this is
40:50going to be an old school computer monitor it looks like a screen it's so good doesn't it yeah it does
40:57pixelation on that's not bad maybe i'll take that recreating one of his most cherished childhood
41:03possessions ian's old school monitor will be filled with raspberry jam and vanilla buttercream
41:08alongside will sit lemon tarts in the shape of yet another hooker duck and chocolate blocks filled
41:13with shortbread and caramel i'm going to take this tiny sherbet pit i'll put it in as the heart of
41:19the voodoo doll i'll get you some handshakes wow maybe or i could just flick it at natalia that'd be more
41:25fun wouldn't it hello bakers you are halfway through halfway okay i've got hockey after school have you
41:37i'll meet you i've got netball i've got my bmx you can go on the back i'll see you later all right
41:42my macaron i'm looking for them to arisen a foot around the edge things crossed the cakes may be
41:49cooling oh that breeze is nice for cooling those cakes but things are only heating up for the bakers
41:55shoe buns in the oven as the race is on to finish the rest of their displays this is like the fiddliest
42:01part of my whole thing maybe i should be a surgeon one day do you want to be a surgeon maybe maybe
42:06maybe or maybe an anaesthetist i see you want to basically drop people or you want to cut people
42:11up yes either or take your pick it's not cooked it's not cooked it's not cooked but jessica can't move
42:19forward until her cake is baked it's still in the oven after like an hour that sponge should be cooling
42:25already so i'm really quite worried for time and it just means that i'm everything else is now lagging
42:32that's so hot the proving drawer was on really really high i'm worried they might be underproved
42:37but i don't want to risk killing all the yeast so
42:42my pretzel dough is proof it feels really good so then i boil them in water and then we'll bake them
42:48after these are going to be a burger bunch i'll slice them in half and stick my brownie burgers in them
42:54oh they look so real you could still go through right let's not be silly now allison oh no don't
43:00be on that donut i've seen it before don't give up yet honestly you brighten this tent up allison
43:08bakers you've got one hour left final hour yep gonna get it done so i want to leave those as long
43:15as possible kind of dry while aaron i'm just gonna have to take her out and jessica must wait to build
43:21their school fate centerpiece i just need to keep down on for the rest of the bakers
43:29it's the moment of truth i feel like it's crunch time now i need to shape it so that it feels even
43:34a little bit like a paddling pool this is so fragile kind of scares me all right this has to
43:39start taking a little bit more of a shape soon it's looking a wee bit sad so this is the water i've made
43:45it a little bit easy for myself trying to make this look like a paddling pool i'm covering my cupcake
43:51in fondant well trying to this fondant is really messing with me right now this ribbon you got this
43:58in i just hit decorating cooks my backpack this is cool too cool for school
44:05oh i wish this would stay up i'm not feeling good it's not gonna be the best we have a pie i'm in
44:14my happy place cutting and sticking and making yeah it's what you like i love it go big or go home
44:22good luck thank you go big or go home
44:24making derek come to life like a little bit more i'm rushed time wise all i can do is try bakers you
44:32have half an hour left you've had four hours how have we done four hours 30 minutes stressful i mean
44:39they've risen i just don't know what the texture is going to be like oh the pressure right we're de-molding
44:45the coconuts they really are soft like that should not be happening i'm gonna dip my apples in a glaze
44:53this one good too soft oh this is so painful so the cake has not cooked
45:05it is so ridiculously gooey so i'm just gonna have to improvise and just do what i can the texture on
45:12this macaron is going to be off i wanted it really crisp and to hold up because they are breaking oh god
45:18very messy i'm just filling my tennis ball shoe buns with the strawberries and cream filling
45:23we're feeling the pressure but we just gotta keep going bakers you have 10 minutes left oh no
45:33this is cracked i wish this wasn't cracked but i wish a lot of things right now my whipped ricotta
45:39and pate it tastes really nice but it looks absolutely vile let's go speed icing my little ducks that's
45:46there that's technically a duck is it ready for the ducks bakers you've got one minute left what the
45:54duck i don't have one minute i just need to get all of these out coconuts have seen much better days
46:00sadly oh we are a little bit stressed this is so insane done finally it looks so messy yeah yeah yeah yeah that's
46:12right bakers your time is up oh my good lord please step away from your showstoppers
46:23well done this is the worst come on kids break time it's a long run won't it my cake's raw raw
46:32come on should we have a hug
46:42it's judgment time for the baker's back to school summer fake displays
46:47tom it's time for your showstopper i'm gonna come and help you thank you okay ready
47:00so welcome to the science fair
47:05that is a showstopper wow i love the look of it overall it's a fascinating display
47:10so now what's in this cake this is a red velvet cake with cream cheese buttercream that's a delicious
47:19red velvet cake perfectly baked very moist so we've got the petri dish creme brulee's
47:25creme brulee's nice it's got a nice texture to it considering how thin it is let's have a look at one
47:29of these the coconut mousse that has a chocolate genoese sponge inside that's soaked in a bit of rum
47:36did you mean it to be that liquid no so it's a bit of a nightmare trying to get the chocolate on them
47:40flavor is lovely with the genoese as well they're clever then go on paul
47:46first try thank you tom thank you very much guys
47:54you can play the coins i'll have a go at that
47:58that's very ambitious oh i like all of these i think they look exquisite just got to taste good now
48:06so remind us what you made the subtle sponge cake i put some orange and lemon extract in it
48:12the sponge is lovely just tastes a bit fake it's a bit artificial isn't it i like the shape gorgeous
48:17little rings there i love the pretzel i love that savory rosemary flavor right half scotch neat as a
48:25pin yeah very nice hook the duck overall i think you've done an amazing job it is style with substance
48:42tennis balls are impressive the pool looks a bit of a mess on the outside and are the ducks just
48:47fondant they are just fondant they are hookable oh look the other way please okay go on give me a
48:55hand thank you tv magic yes bro yay so you have lemon and blueberry cake with a lemon and blueberry
49:04cream cheese filling the sponge is baked beautifully that's a lovely sponge great job okay have a look at
49:10the strawberry and cream oh it's lovely it's really light you've done a good job with those
49:17absolutely delicious i love the look of these parmesan and rosemary sandwich biscuits
49:24that's lovely um texture is fantastic thank you very much toby thank you very much
49:32there's a lot of added bits that this this there's a lot of plastic in this there is
49:39let's have a look at the computer so it's a funfetti with vanilla frosting and raspberry jam love the
49:45flavor but buttercream's gritty so what have we got here in the chocolate those are just little
49:50chocolate coated biscuits with a smidge of caramel it's mostly chocolate and very very sweet and this
49:56is patissabla some swiss meringue and a pat for a duck
50:03pastry's good but the meringue is so sweet yeah overall i think you struggled
50:08it's not as good as i know you can do
50:16it's a bit flat and it is a bit untidy but what's it taste like
50:22you are so good at flavor if you'd had more time you could be much neater about it
50:27you're buns are under proofed yeah it's very doughy the shortbread is lovely the filling is
50:35delicious i use peach powder cocoa butter and coconut oil it's really lovely thanks aaron cheers
50:41i love the bag the color and the design i'm sorry to cut into your bag oh my gosh this is a vanilla
50:52sponges with the cream cheese and citrus court yeah i love it yeah i think the curd the curd filling
50:59is just zesty enough with a beautifully soft well-baked sponge the biscuits crumbly biscuits nice ganache is
51:05good i love the apples i'm dying to what they taste like the actual texture of it is spot on it's
51:10delicious with the spice with the apples and everything else inside it it's all really really
51:14good and it looks good you've done a very good job
51:21i like the height it looks really great i think the whole thing was charming i've made you a coffee and
51:28walnut and chocolate brownies to look like a steak i love them it's a nice coffee and walnut both flavors
51:36are really good and strong and shortbread biscuits buttercream and apple jam in them
51:41they're good very appley and i've made meringue lollies filled with a vanilla buttercream and
51:47lemon curd but they're well baked them nicely piped too don't tell me who made the sprinkles no
51:53one's ever gonna make sprinkles by hand again
52:02there's a lot of stuff going on in here i particularly like the look of the burgers is
52:06is that bread you've made no i've made like a donut wow it's donuts twice clever let's have a look at
52:12this so i've done a lemon drizzle sponge cake but it's slightly over baked okay the flavor's nice the
52:19doughnuts are just vanilla doughnuts with a strawberry glaze it's a nice little structure
52:24you've got inside there strawberry flavor is really fake it is yeah this is a lemon lemon dip yeah
52:30lemon curd is wonderful and it's really sharp it's a nice little sugar biscuit are you going to eat
52:34it like a burger yeah you've got it oh yeah you really got to switch your mind because you just expect
52:41it to be a piece clever you've got a good brownie in there the whole thing is delicious
52:53i think triceratops is looking a bit sad overall i'm a bit underwhelmed because it doesn't pop
53:00so i have made for you a stout cake with a stout caramel and a milk chocolate whipped ganache
53:07hmm texture's all wrong i know it's the flavor i'm not really keen on there's a bitterness to it
53:14let's have a look at these feet shortbread biscuit with marshmallow and a cherry and curse jam i quite
53:21like that i think it probably needed more bake on the biscuit it's a bit soft yeah this is the egg
53:27it's a chai whipped ganache some biscuit and then there's an italian meringue in there it's quite strong
53:32there i think i like that in very small quantities but it isn't thank you thanks jesse
53:44that was brutal that was brutal a bake like that i don't think is redeemable definitely one of the
53:53bottom ones in the showstopper obviously i don't want to go home but i think i probably deserve to
53:58do you want to show supper twists and turns i mean i was so surprised with regards to aaron he
54:09literally had smashed the technical smashed the signature and this looked smashed unfortunately he
54:15was in line for star baker but he certainly dropped down the order i think on the other hand i think
54:19jasmine did well thought the cake was good her finesse is on a different level though isn't it i mean look at
54:24that piping beautiful i did like tom's and i think toby's joined toby did well toby's balls were
54:29amazing his balls are so i think he's put himself in line for star baker obviously someone is not going
54:35to graduate today the one i'm most sort of disappointed in is yeah he can bake better than
54:41that it was three different disciplines and for me failed on all three what about jessica but not just
54:46the bait it was about the flavor combinations were wrong she was in a bit of danger anyway coming into
54:51today i think on the other hand nadia and natalia who were in serious trouble have both lifting
54:57themselves up so unfortunately i think it's between jessica and ian i agree well listen it's been great
55:04i've really enjoyed being in the staff room having a cup of tea with you guys it's been wonderful
55:08students you have been brilliant and it's nearly home time but obviously i have the best job of
55:23announcing this week's star baker so this week's star baker goes to
55:28jasmine
55:41you gotta go for your hat trick next week
55:45ah sadly that leaves me with the horrible job the baker who is leaving us this week is
55:54jessica
56:06this is going to be my last year to apply and i feel tough that i made it to the tent
56:11i'm going to miss you so much i've met some incredible talented inspiring bakers you guys are
56:22going to smash it so it's not all bad bad life's sweeter i've learned a lot so thank you the thing
56:29i've loved about jessica all the way through is she's very creative and she takes risks every single
56:35week and i think she took the risk too far this week league of her own baby jasmine's done really
56:42well back to back star bakers it's crazy it's all about consistency and that's what it takes to get
56:47to the final she is certainly one to watch an exceptional baker i don't want jessica i was 100
56:55convinced that i was gone third time lucky no i just need to get through chocolate week next time
57:02it's chocolate week i've got a crack we've all got a crack the baker's mate moose in the signature
57:07panic is setting in tackle tarts in the technical nightmare and go gooey with incredible showstoppers
57:13so good whose food of love will seduce the judges it is exceptional and who will crack
57:22under the pressure yeah there's no way i can sell that oh god oh god oh no
57:28are you a star baker in the making if you'd like to apply for the next series of bake-off
57:36visit channel4.com forward slash take part
58:06so
58:14you
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