- 2 days ago
The Great British Bake Off S16E01 "Cake Week"
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FunTranscript
00:00:00what about picnicking right here why is pru dressed as colonel sanders there's a lot you
00:00:14don't know about pru not only is she the thinking man's crumpet but she's got a michelin star and
00:00:19she's a top scientist i have finally achieved my lifetime's ambition of cloning a dinosaur
00:00:26with human dna wow whose dna did you use
00:00:31oh no he's escaped who tyrannopolis rex
00:00:46he was so preoccupied with whether you should he never stopped to worry about whether you could
00:00:56i think it's the other way around babes
00:00:59oh my god look at the size of it come on let's go
00:01:06i can't believe it his eyes are so blue
00:01:14he's so angry
00:01:23it's his little arms they're too short he can't do his hollywood handshake
00:01:28i'll sort this out be careful i will
00:01:33come on big fella give you the handshake
00:01:38hand me one of those cold reptilian claws
00:01:42oh my god
00:01:49hey lori what about no don't worry i'll phone derma
00:01:57right guys ready to do the sketch
00:02:10you've just done it you've eaten no
00:02:12it wasn't me
00:02:14oh but if it wasn't you
00:02:16who was it
00:02:18welcome to the great british bake-off
00:02:25turned out nice again
00:02:29i can see the tent it's so there but it doesn't feel real just yet
00:02:39if my grandma could see me now i think she'd be super proud
00:02:43from across britain thousands applied just 12 of the country's best home bakers
00:02:58have made it to the bake-off tent oh my goodness
00:03:02wow i feel very honored to be the first ukrainian here
00:03:08exciting
00:03:09but this year's competition
00:03:12this is ready steady cook isn't it
00:03:14is like no other
00:03:16there's a little twist-a-rooney
00:03:18paul and prue have set challenges
00:03:20what the hell am i doing here
00:03:22that have to be seen
00:03:23this doesn't look like baking to me this is science
00:03:25to be believed
00:03:26that is really difficult
00:03:28great isn't it
00:03:29i think paul hollywood's a bit of a daddy
00:03:32a bit of a hunky man
00:03:33will i blush yeah
00:03:34everyone's scared about paul
00:03:37but prue's sloky savage
00:03:39each week those who rise
00:03:45well done
00:03:46will be crowned star baker
00:03:48oh god it's gorgeous
00:03:49those who crumble
00:03:51looks like it's been dropped out of a tree
00:03:52will have to leave the tent
00:03:54i knew the pressure in here would be real
00:03:56quick quick
00:03:57stay numb
00:03:58and it's real
00:04:00but who
00:04:00oh look disgusting
00:04:02will go on to win
00:04:04how far do you think you could go in this competition
00:04:06the great british bake-off
00:04:07maybe tomorrow
00:04:08just wondering how am i going to cut this
00:04:11swizzle it round
00:04:12sorry
00:04:13don't know if that's a word for
00:04:14swivel
00:04:15you just told me to swivel
00:04:17it's cake week and after three challenges one of our crop of new bakers will be named star baker
00:04:45well one will have to leave the tent
00:04:48welcome bakers to the tent i know you're all a little bit nervous
00:04:54i mean i'm a little bit nervous
00:04:55are you
00:04:56yeah i still get starstruck in front of paul
00:04:58his eyes they're like sapphires in an arm bread
00:05:01so for your first ever challenge the judges would like you to make a swiss roll
00:05:08your swiss roll must be beautifully decorated
00:05:11and your sponge must have an inlay design
00:05:14and be rolled with at least two different fillings
00:05:17creating
00:05:18the perfect swirl
00:05:19i rolled him earlier
00:05:21you have two hours
00:05:24okay you ready
00:05:25i'm ready
00:05:25i'm born ready
00:05:26strap in
00:05:27on your marks
00:05:29get set
00:05:30bake
00:05:31bake
00:05:33slightly overwhelmed
00:05:35feeling alright
00:05:37maybe i should feel more nervous maybe it's a full set of security
00:05:40absolutely amazing to actually be in the tent it's fantastic i'm enjoying myself
00:05:44very nervous still quite shaky to be honest
00:05:48the perfect swiss roll is very hard to achieve it should be round not oval
00:05:55and then of course we want the perfect swirl
00:05:58a swiss roll sponge is quite malleable actually beautifully soft
00:06:02you don't want it to crack and what we're asking for is an inlay into that sponge
00:06:06this is the decorative batter
00:06:08so it's just equal parts icing sugar flour butter egg white
00:06:11basically you draw all over a piece of paper and on top of that the sponge goes
00:06:15so when it bakes the inlay remains in the sponge
00:06:19it's important that the color's vibrant because you must be able to see it
00:06:23we want something bold full of color and full of flavor
00:06:26of course i wanted to taste absolutely delicious
00:06:28but i want it to be surprising to people saying gosh this is their first week and look what they've done
00:06:34morning ian
00:06:36are you guys good thank you
00:06:38right tell us all about your swiss roll
00:06:42so my swiss roll is based on queen's university in belfast
00:06:45it's where i started baking
00:06:47so the end of my last exam
00:06:49instead of going out hard in
00:06:50i baked my first loaf of bread
00:06:52as you do
00:06:54after graduating eight years ago
00:06:56ian and his girlfriend dervler settled in belfast
00:06:59the software engineer of an artistic streak
00:07:01ian relaxes creating unique bread-based masterpieces
00:07:05it's paul holly bread
00:07:06his ambitious belfast university inlay design will be baked into a sheet of chiffon sponge
00:07:11filled with flavors from a childhood favorite
00:07:13a northern irish 15
00:07:15it's like a wee tray back 15 digestives 15 cherries 15 marshmallows and you just whack a tin of condensed milk on it
00:07:22i'm really nervous this is going to be too sweet
00:07:24it's not going to be too sweet
00:07:25okay well i'll find out
00:07:27while ian celebrates his student days
00:07:3015s
00:07:31oh my gosh i love 15s
00:07:33i'm so excited
00:07:35pory man's reliving the taste of her teens
00:07:38in hong kong i drink lemon tea every day
00:07:42so i'm making lemon curd matcha cream swiss roll
00:07:47bridal designer pory man lives in essex with her husband and two children
00:07:51hello everyone
00:07:52when she's not stitching stunning wedding dresses
00:07:54she bakes beautiful cakes for the local community
00:07:56look at that
00:07:58she's hoping her combination of matcha and lemon works
00:08:01as taste testing her creation has been tricky
00:08:03i never really eat sweets
00:08:05don't eat sweets
00:08:06i don't eat sweets
00:08:07biscuits
00:08:08no i bake them but i don't eat them
00:08:10do you taste them
00:08:11i taste them but i don't
00:08:13and then you spit it out
00:08:14not like tasting wine
00:08:20these are nice
00:08:21lemons are on the menu for layton too
00:08:24i'm going to take you to the amalfi coast
00:08:26last year eric and i were in italy
00:08:29and we love the lemon grove
00:08:30so i'm recreating that in a swiss roll today
00:08:33originally from south wales
00:08:35software delivery manager layton
00:08:37now lives in surrey
00:08:38with husband eric
00:08:39and their irish terrier
00:08:40silla do you like welsh cake
00:08:42packed full of zesty lemon curd and chantilly cream
00:08:45layton's swiss roll features a colorful lemon tree design
00:08:48but there might be a problem with his inlay batter
00:08:51there's a lot of bits and pieces
00:08:53the butter was a bit cold this morning
00:08:55oh it will just mix out that
00:08:56yeah you know what
00:08:57i'll yeah i mean
00:08:58once i pipe it
00:08:59it'll be fine
00:09:00okay
00:09:02pipe that pattern
00:09:03pru and paul will be expecting striking inlays that stand out from the crowd
00:09:07right
00:09:08so the black is going to be the outline for the university building
00:09:10the red brick
00:09:11whatever the yellow is
00:09:13the bright
00:09:14and while ian makes a start on his intricate architecture
00:09:18it's making my eyes go cross-eyed
00:09:20aaron's taking on one of nature's most impressive feats of engineering
00:09:24so this is a beehive design
00:09:26because my sister loves bees
00:09:28a computer systems architect
00:09:30aaron and his sister yerusha live in london where they still enjoy making a mess in the kitchen
00:09:35the earliest memory i had of you baking
00:09:37the bread roll
00:09:38you put it in the bin and the bin sat on fire
00:09:41aaron will roll lemon curd cream and blueberry and elderflower jam inside his highly decorated sponge
00:09:47the thing that takes the longest is the inlay design
00:09:50at home i managed to do it once
00:09:57it was once but i still managed to do it
00:09:59hassan's channeling positivity too
00:10:01my decorative design is blue roses
00:10:04i remember hearing blue roses means achieving the impossible
00:10:07hailing from south yorkshire yoga loving hassan is an analytical scientist
00:10:11and likes nothing more than to let loose after a hard day in the lab
00:10:15oh my days
00:10:16his decadent bake will see him roll chocolate sponge around thick caramel on a milk chocolate
00:10:21and coffee ganache
00:10:23hello
00:10:24hello
00:10:25how far do you think you could go in this competition
00:10:27you could get through today right
00:10:29maybe tomorrow
00:10:30who do you think is good in here
00:10:32everyone actually
00:10:33everyone's good
00:10:34what even him
00:10:35yeah
00:10:36what about her
00:10:37no way
00:10:38no she's really good
00:10:39she's good as well
00:10:40what about pru
00:10:41pru's got michelin star
00:10:42i've never seen a michelin star
00:10:43is it to do with a michelin man
00:10:44yeah because it was
00:10:45that guy made of tires
00:10:46someone to dress up as him
00:10:47and hang out
00:10:48paul
00:10:49paul's the michelin man
00:10:52that was the best kept secret
00:10:53you've got to stay
00:10:54while the bakers put the finishing touches to their inlay designs
00:10:59we're putting the sky on
00:11:00does this whisk you back to the amalfi coast
00:11:03then freeze them to firm them up before baking
00:11:05oh okay
00:11:06oosh
00:11:07right in there
00:11:08attention turns to sponge
00:11:10nice and soft
00:11:12it's fluffy cloud-like crumb relies on whisking air into everything
00:11:15eggs and sugar
00:11:16it's perfect
00:11:17right here we go
00:11:18before folding in flour
00:11:20taking care not to beat out all the important bubbles
00:11:23nice and gently
00:11:24it's a bit green isn't it
00:11:26because everyone loves brightly colored green foods
00:11:29creative entrepreneur tom and his partner george live in london
00:11:33how much cream
00:11:34growing up tom learned to bake at the knee of his danish grandmother tony
00:11:37put a lot of butter on
00:11:39this is my kind of baking
00:11:40tom's swiss roll will contain the swirl of blueberry compote and mascarpone cream
00:11:44while his bright green sponge will be adorned in his family top
00:11:47i don't want to put any pressure on tom but i am 16 scottish
00:11:5116 i think that actually might be more than me
00:11:54it's a foot
00:11:55yeah
00:11:55yeah
00:11:56yeah
00:11:58sponge is gone
00:11:58okay i'm gonna get my pattern out of the freezer
00:12:00with their inlays frozen solid
00:12:02sponge is going in
00:12:03the bakers must spread their batter carefully over the top
00:12:06like that
00:12:08i haven't sipped in the flour
00:12:10panic
00:12:11i've never forgotten the flour before
00:12:14i'll do what i can
00:12:17without scraping the design off
00:12:19and leighton's not the only one struggling with his sponge
00:12:22i'm not completely happy
00:12:23it was a little bit lumpy
00:12:25so i've had to knock a bit more air out of it than i would like to
00:12:29a fitness fanatic with a blue belt in brazilian jiu-jitsu
00:12:32toby works for a health and fitness start-up
00:12:34and lives in warwickshire with his girlfriend sid and their border collie lab bexley
00:12:39inspired by his mom's rhubarb crumble and custard
00:12:42he'll fill his swiss roll with rhubarb jam and alder flour infused creme diplomat
00:12:46if someone came in here now and attacked us
00:12:49could you save my life
00:12:51maybe
00:12:52like if noel came and attacked you could you like take him out
00:12:55i'd feel confident if it was noel
00:12:57you could take noel out no problem
00:12:59you mean take me out to dinner
00:13:00with a few jiu-jitsu moves
00:13:01you can't kill someone who's already dead
00:13:03jessica good morning
00:13:06hello jessica
00:13:07hi jessica
00:13:08oh wow
00:13:09that's so good
00:13:10that is exquisite
00:13:11i drew my own hand
00:13:13it's representing my sister
00:13:15she's my favorite person
00:13:17jessica and sister lucy grew up baking together
00:13:20i'm gonna put in all the elbow work
00:13:22jessica lives in london
00:13:23a service designer by day
00:13:25she's a drag king by night
00:13:27performing as her alter ego oliver close off
00:13:30she'll fill her coconut sponge with a swirl of zingy grape
00:13:33fruit curd
00:13:34and a white chocolate and black pepper ganache
00:13:36oh yes please that sounds amazing
00:13:39doesn't that sound good
00:13:40you've ticked all the boxes for flavors and design
00:13:42now it's all down to the bake
00:13:43don't
00:13:48boy man what are you doing
00:13:50banging the bubbles out
00:13:51banging the bubbles out
00:13:53it's obvious
00:13:54banging the bubbles out
00:13:55it's obvious
00:13:56bakers you are halfway through
00:13:58you've got one hour left
00:13:59good lord
00:14:01which is exactly how long i lasted on a juice retreat
00:14:04in the oven we go
00:14:07time is on
00:14:08twelve minutes
00:14:09we're in
00:14:10we're stressed
00:14:11as the first of the swiss roll sponges begin baking
00:14:14rawr
00:14:15leighton's playing catch up
00:14:16i added the flour
00:14:18hopefully i haven't knocked out too much air
00:14:21purely nerves of the tent
00:14:23and those nerves
00:14:25are about to go up a notch
00:14:27jam's on
00:14:28next i'm gonna do my creme pats
00:14:30there's still fillings to do
00:14:32there's a lot of stuff happening so i've got my cherry jam
00:14:34my coconut digesters
00:14:35and then i still have to make my marshmallow cream
00:14:37not only must they be full of flavor
00:14:39oh
00:14:40lemon curd is so anxious
00:14:42but work in perfect harmony
00:14:44i'm just cracking pepper down to the white chocolate whipped ganache
00:14:47the warmth really compliments the grapefruit curd
00:14:50is
00:14:51mango passion for the
00:14:54jam
00:14:55we can smell it
00:14:56wow that smells amazing
00:14:57thank you
00:14:58it's just delicious
00:14:59hope so
00:15:00you guys will
00:15:01like it
00:15:02born and raised in ukraine
00:15:04natalia left four years ago before war broke out
00:15:07followed shortly after by her parents
00:15:09they now live in yorkshire
00:15:10where along with natalia's husband harry
00:15:12and their three year old daughter francesca
00:15:14they remember home with a traditional ukrainian
00:15:16family feast
00:15:18that's not ukraine i think york should put in
00:15:20her vibrant inlays inspired by the wild flowers of her homeland
00:15:23while the tropical flavors are harry's favorite
00:15:26is your husband glad you're on this
00:15:28yeah he is so proud of me
00:15:30can he bake as well
00:15:31no
00:15:32what is he good at
00:15:33uh i don't know he is uh
00:15:35i don't know
00:15:36what's he good at
00:15:37i don't know
00:15:38i don't know why i married him
00:15:39i'm sorry
00:15:41he's watching you can't say that
00:15:43i'm sorry my love
00:15:45this is lemon curd
00:15:47my great aunt would always make this amazing lemon roulade
00:15:51so this is my take on her lemon zest roll
00:15:54although she now lives in london
00:15:55it's scotland medical student jasmine calls home
00:15:58and is happiest beating a path beside her local lock
00:16:01oh racy
00:16:04as well as lemon curd she'll add lemon zest to both her sponge and mascarpone cream
00:16:09but her fresh flavors face stiff competition
00:16:12there's a lot of people using lemons here
00:16:14i'm just making my lemon curd
00:16:16oh steaming up
00:16:17leslie lives in kent and has worked as a hairdresser for the last 45 years
00:16:21serving up curls and cake to her loyal customers
00:16:24but granddaughter mabel's her biggest fan
00:16:26it is a big one
00:16:28it is a big one
00:16:29leslie's lemon and blueberry swiss roll
00:16:31features a white daisy inlay design
00:16:33mabel's favorite flower
00:16:34she's uh my heartbeat
00:16:36she really is
00:16:37i can't wait to teach her baking
00:16:39i want her to be able to do a curly blow dry
00:16:41and bake a batch of cookies by the time she's five
00:16:44a baker first
00:16:46this year's batch of bakers includes one more cake making coiffure
00:16:50there are two hairdressers in this temple
00:16:52yeah
00:16:53we're sorting aren't we
00:16:54we're gonna get our hair done
00:16:55curly blues all that
00:16:57nadia lives in liverpool with her partner daniel and her two daughters
00:17:01nadia we're making fresh pioche
00:17:03inspired by italian father francesco a chef
00:17:06she's passing on the love of food to maria and rosabella
00:17:09put a bit of muscle into it
00:17:11nadia's swiss roll is full of cherry and almond flavor
00:17:14with a generous glug of cherry liqueur in her jam and almond essence in her sponge
00:17:19i can really smell all that almonds
00:17:21i'm actually gonna bring it out now
00:17:23because a swiss roll sponge is so thin
00:17:25let's see
00:17:26the time between under and over baked is a matter of moments
00:17:29it can go one way or the other very very quickly
00:17:32get it out too soon
00:17:34yeah
00:17:35and they could be serving a claggy cake
00:17:37one more minute
00:17:38but a minute over
00:17:39it's not quite there
00:17:40and their sponge could crack when rolled
00:17:42i'm happy
00:17:44but perfectly baked sponge won't matter
00:17:46oh
00:17:47sorry
00:17:48if their inlay designs haven't survived
00:17:50honestly this part is totally terrifying
00:17:54peel off
00:17:55come on
00:17:58oh it's getting tight
00:17:59those are my lemons
00:18:00superb
00:18:02oh thank god
00:18:04that's beautiful
00:18:05well done
00:18:06that is epic
00:18:08now i just need to get it rolls
00:18:11i'm gonna roll it to get the swirl into it while it's a little bit warm
00:18:15i'm gonna put that in the fridge
00:18:17while the sponge is cool
00:18:19carry on the lemon curd
00:18:21there's a scramble to finish fillings
00:18:23this is my ganache
00:18:24and then i can work on my caramel
00:18:25and start decorations
00:18:27do my chocolate
00:18:29the marshmallow cream
00:18:30it's gonna be right up to the wire
00:18:31it's crucial every curd
00:18:33jam and ganache
00:18:34is cool before the bakers begin assembly
00:18:37quick quick quick
00:18:38if either their sponge or fillings are still warm
00:18:42they risk serving paul and prue a swiss roll without its signature swell
00:18:46i mean how stressful can making a cake be
00:18:49uh what do i do
00:18:51toby's about to find out
00:18:53i need to make my crème pat again
00:18:55it's a little bit lumpy
00:18:57and so is hassan
00:18:59my caramel seeds are quite bad
00:19:01i'll have to do it again
00:19:03not ideal
00:19:05bakers you have 15 minutes left
00:19:10oh no
00:19:11exciting innit
00:19:12i take two on the crème pat
00:19:14i knew the pressure in here would be real
00:19:18and it's real
00:19:19as toby and hassan race to finish their fillings
00:19:22this caramel looks much better
00:19:24i just need it to cool down
00:19:26get it chilling
00:19:27for as long as possible
00:19:28it takes a while
00:19:29the rest of the bakers are starting to assemble
00:19:33oh no
00:19:34we've got a slight crack
00:19:36oh dear
00:19:37i don't think i baked here for long enough
00:19:39jam going in baby
00:19:42perfect
00:19:43perfect texture
00:19:44does this look like jam to you
00:19:46crunchy jam
00:19:48whipped ganache
00:19:49mecha queen
00:19:50what else
00:19:51lots of cherries
00:19:52hobbits
00:19:53wood
00:19:54bakers
00:19:55you have five minutes left
00:19:57oh my god
00:19:58all right
00:19:59to the wire
00:20:00crème pat's still hot but
00:20:01we are where we are
00:20:02hot
00:20:03hassan's feeling the heat too
00:20:05my caramel's still a little bit too warm
00:20:08it's risky business
00:20:10right i'm starting to roll
00:20:11like uh
00:20:12like uh
00:20:13so should make
00:20:14no
00:20:16no
00:20:17times
00:20:18oh
00:20:20no it's split
00:20:22oh
00:20:24it's not the prettiest
00:20:26i'm very happy with that
00:20:29it looks like a swiss roll
00:20:30while the rest of the bakers begin decorating
00:20:32toby and hassan
00:20:35i'm just gonna put my fillings in
00:20:37put my fillings in
00:20:38are out of cooling time
00:20:40the caramel's still quite soft
00:20:41i mean it looks good but it's gonna be a horrible mess
00:20:44bakers
00:20:45this is your one minute call
00:20:47i'm gonna roll it up
00:20:49i'm gonna roll it up
00:20:50ah
00:20:51this is gonna go everywhere
00:20:52i'm gonna pipe fat cream daisies
00:20:54so this is chocolate honeycomb
00:20:56i made green elm flowers
00:20:59beautiful
00:21:00mmm
00:21:02it's a swiss roll
00:21:03it's got no cracks
00:21:04ah
00:21:05it's got no stability
00:21:06flaked almonds
00:21:08hide a multitude of subsins
00:21:11done
00:21:14i've had a mare
00:21:15i've had a right mare
00:21:16bakers
00:21:18your time
00:21:19is
00:21:20up
00:21:24please step away from your swiss rolls
00:21:27that's your first bite done
00:21:30woo
00:21:31yes
00:21:32oh my god
00:21:33look at that
00:21:34i'm in shock
00:21:35that's crazy
00:21:37i've proper
00:21:38i've proper mucked it
00:21:39yeah
00:21:40ain't no swirl there
00:21:41ain't no swirl there
00:21:46for the very first time the bakers will now face the judgment of paul and prue
00:21:52hi tom
00:21:53how are you doing
00:21:57i think you've done an amazing job
00:21:58it's the right shape
00:21:59it's amazingly dramatic to look at
00:22:01fascinating color
00:22:02fascinating color
00:22:04tartan is really neatly done
00:22:06let's have a look at this
00:22:07it's got a good swirl
00:22:09i think it's delicious
00:22:14very light
00:22:15the sponge is light
00:22:16the filling is light
00:22:17it's unique
00:22:18i've never seen anything quite like that before
00:22:20lovely
00:22:21well done
00:22:22thank you so much
00:22:23that's good
00:22:24yeah that's nice
00:22:27it does look good
00:22:28i like the color
00:22:29i love the pizza on the side
00:22:30it's holy lemons
00:22:32right
00:22:34i'll give you a big slice break
00:22:36it's a good swirl
00:22:38very good lemon
00:22:39thank you
00:22:40flavor wise it's nice and tart
00:22:41but i think you've just gone over on the bake
00:22:49happy with it
00:22:50no
00:22:51not really much of a swirl
00:22:54i think i had a little bit too much filling in there
00:22:58flavor's beautiful
00:22:59is it
00:23:00nice balance between the lemon curd and blueberry
00:23:02and the sponge is baked beautifully well
00:23:04your issue is the swirl itself
00:23:06love the decoration
00:23:11but you covered two thirds of it up
00:23:13can you lift it off
00:23:14you see i think that's much more impressive
00:23:16okay
00:23:23i love that
00:23:24beautiful flavor
00:23:25you've done a great job
00:23:26i think the design's great
00:23:27the sponge has been well baked
00:23:28and a great balance of flavors
00:23:29well done
00:23:30cheers
00:23:31thank you very much
00:23:32how dare they strip your cake
00:23:34i took it's pants off
00:23:40i think you've had issues
00:23:41yeah
00:23:42that's covering up a multitude of sins
00:23:44i took it all three minutes earlier
00:23:45that's what my problem was
00:23:46and then it broke
00:23:47let's see what it tastes like
00:23:48did you put armidescence in there
00:23:51a little bit
00:23:52i think there's a bit too much
00:23:53the almond dextrot i agree
00:23:54it's a little bit heavier
00:23:55but the cherries needed more of a punch
00:23:57to balance out the almond
00:23:58they're a little bit too sweet
00:23:59okay
00:24:00i like the decoration
00:24:04it proves the swiss roll
00:24:05it'd be that one
00:24:06i think it's delicious
00:24:09i just think
00:24:11there's too much filling
00:24:12too much of the matcha cream
00:24:13and not enough curd
00:24:15the herbal texture is very good
00:24:16thank you
00:24:17but the balance of it is not quite right
00:24:18your sponge has gone very much oval rather than round
00:24:25yeah i think i knocked too much air out of it
00:24:27yeah okay
00:24:28let's have a quick look at this
00:24:29was this warm when you put it all in
00:24:31it was to the wire
00:24:32yes
00:24:33yeah you can see it's all disappeared
00:24:35tastes like rhubarb and clustard
00:24:36i love it
00:24:37good
00:24:38i think the flavour is lovely
00:24:39i think the texture is wrong
00:24:40it's a bit chewy
00:24:41it's a bit chewy
00:24:42yeah
00:24:47it's really artistic and interesting
00:24:49but it doesn't show up as much as i'd hoped it would
00:24:55i actually really like the flavour
00:24:56but the curd has not been doing well
00:24:58it needs to be much thicker
00:24:59the flavour is great
00:25:00it's for texture
00:25:01yeah
00:25:04what i think is so lovely is it absolutely looks as if it's embroidered
00:25:08thank you so much
00:25:09i love that
00:25:14it's delicious to eat
00:25:15yeah
00:25:16however
00:25:17oh yeah
00:25:18you've over baked a sponge
00:25:19okay
00:25:20but flavour wise stunning
00:25:21thank you
00:25:22okay
00:25:23thank you so much
00:25:24well done
00:25:31i love your design
00:25:32those colours are just wonderful
00:25:34it's a bit tough isn't it
00:25:35oh there you go
00:25:38i think that was because my cold butter this morning
00:25:43it is the butter
00:25:44it's almost created a skin
00:25:49the sponge itself i find a little bit claggy
00:25:52i think it could come down to your folding
00:25:54folding the flour in it
00:25:55yeah
00:25:56yeah the flavours though are very good
00:26:02sir hassan
00:26:03not your best morning
00:26:04no
00:26:05yeah quite disappointed myself
00:26:06it looks like a roulade rather than a swiss roll
00:26:11wow
00:26:12if i had a ball of ice cream next to this in a bowl i would be totally happy
00:26:16yeah absolutely
00:26:17flavour wise stunning
00:26:18absolutely delicious but
00:26:19yeah
00:26:20looks like it's been dropped out of a tree
00:26:23okay cheers
00:26:24it did say stunning and delicious
00:26:26yeah but looked like it fell out of a tree
00:26:28yeah
00:26:34that is one mighty impressive looking swiss roll
00:26:37thank you
00:26:38it's a shame it's sat down on itself
00:26:39it's a wee bit of an oval yeah
00:26:41but that design is
00:26:42extremely impressive
00:26:43it's amazing
00:26:49the flavours are stunning
00:26:50thank you
00:26:51i was nervous that the marshmallow and the jam would make it all too sweet
00:26:54but it's delicious
00:26:55you left the condensed milk out i'm glad to see
00:26:57i did
00:26:58it's such a student thing
00:26:59i'm 29 i'm not a student anymore
00:27:02you look 15
00:27:04thank you
00:27:07i thought i was taking a bit of a risk
00:27:09i couldn't have possibly imagined that it would turn out as good as it did
00:27:13first one in the bag
00:27:14no major mess ups
00:27:15but definitely not getting ahead of myself and like thinking oh it went great because i practiced that one a lot
00:27:20they all
00:27:21i've crafted the design and flavours i'm so happy
00:27:27it was a little bit firm
00:27:29it's the first time that has happened
00:27:31it's the curse of the ten
00:27:32i think like a producer i think not my best day
00:27:34i'm lagging behind so praying that the technical is something that i have made before
00:27:39just get on with it
00:27:40that's what my husband said
00:27:41just get on with it
00:27:42each week the bakers face a mystery second challenge shrouded beneath gingham
00:27:50hello bakers welcome back to the ten it's time for your technical challenge set for you by captain cake man himself paul hollywood
00:27:58paul have you got any words of wisdom for our beautiful bakers
00:28:02first of all don't panic use your baking intuition it is going to be difficult but it's not impossible
00:28:08comforting that it's not impossible
00:28:10almost impossible but not impossible
00:28:12so as always this challenge is judge blind so paul pru you may now leave the tent thank you so much
00:28:19you know what they're gonna do what thumb wars smart money's on pru she's got big thumbs they're like turkey drumsticks
00:28:26the judges would like you to bake nine perfectly decorated fondant fancies
00:28:32the judges are looking for light sponge well-set jam smooth buttercream and precise fondant decoration
00:28:40you have two hours and 15 minutes sounds easy right
00:28:44does sound easy but there's a little twist-a-rooney
00:28:47you'll need to figure out the flavors and the recipe all by yourselves using only some of the ingredients in front of you
00:28:55there's a perfect example of a fondant fancy underneath your gingham cloth
00:28:59you have five minutes get your detective hats on because your five minutes start now
00:29:06aww
00:29:08i've never made one of these before
00:29:10first time for everything
00:29:12jasmine did say literally as we went to the loo earlier she was like
00:29:14there's one thing that i really really hope it's not a fondant fancy
00:29:18just trying to work out the flavors
00:29:22i think it's cherry
00:29:24you want to go for cherry but it really tastes like raspberry
00:29:26there's definitely almond notes to it
00:29:28i'm not sure
00:29:30i'm just gonna eat the whole thing and hope for the best
00:29:32so paul fondant fancies
00:29:34this is gonna be challenging for our bakers we've obviously taken the recipe away but left them with all the ingredients and a few more on top of that but essentially what is in this is raspberry and almond
00:29:44an almond when i say almond i don't mean ground almonds i mean almond extract which is where the flavor is going to come from
00:29:48but we've given them ground almonds as well
00:29:50we've given them everything
00:29:52we've given them a perfect example
00:29:54so they should understand what type of sponge it is
00:29:56once they have the sponge ready then they've got to prepare the buttercream
00:29:58again has almond extract in there
00:30:00also it's got the jam
00:30:02raspberry jam and raspberry flavoring in the fondant's icing
00:30:05that is delicious
00:30:07it is
00:30:08their first time in the tent
00:30:09and we've given them a really difficult technique
00:30:12who's that
00:30:13great isn't it
00:30:17bakers your five minutes is up
00:30:19you ready
00:30:21on your marks
00:30:23get set
00:30:24taste and bake
00:30:25oh my god
00:30:27the bakers must now hand back their fondant fancies
00:30:31i should have ate all of it i don't know what i'm doing
00:30:33and have just two and a quarter hours to complete the challenge
00:30:36i'm just going to start
00:30:37what the hell am i doing here
00:30:39lime a tin make my sponge
00:30:40when i was younger i would make microwave cakes with my mum
00:30:43just equal parts of everything and it's a foolproof sponge
00:30:46fingers crossed it is foolproof today
00:30:48they've given us lots of ingredients so i'm going to have to work out
00:30:51whether there's ground almonds in the sponge i don't think there is
00:30:54the flavoring pool sponge comes entirely from almond extract
00:30:58well that's potent
00:30:59the additional ground almonds would produce a dense sponge
00:31:02lacking in rice
00:31:03i risked it and i put the ground almond in the mixture
00:31:07one tablespoon
00:31:09thirty grams of round almonds
00:31:11it's a bit curdled but it'll be alright
00:31:13chuck it all in
00:31:14why not
00:31:15let's see
00:31:16you're going fast watch yourself
00:31:17oh no
00:31:18go faster go faster
00:31:19come on
00:31:20woo
00:31:21you ride by the seat of your pants don't you
00:31:23i haven't got a clue what i'm doing today
00:31:24you're jazz baker
00:31:25i'm happy with the consistency
00:31:28oh this is very dry
00:31:30this is like bread dough
00:31:31i'm trying to get my sponge in as soon as possible to give it time to cool
00:31:34seems like kick
00:31:35we're going in
00:31:36hope it will be good
00:31:38sleep tight
00:31:39set the timer
00:31:40set the timer
00:31:41i think 15 minutes
00:31:43180 regular baking temperature
00:31:46170 until i think it's right
00:31:48i'm going to go for 15 minutes and then i'm going to check
00:31:51now i'm going to make the jam
00:31:52they've given us the options cherry raspberry or strawberry jam
00:31:56i've got a feeling it was raspberry
00:31:58i think it's raspberries
00:31:59i have no idea
00:32:00so i've just chucked them in
00:32:01jessica how you doing
00:32:02i think i'm okay
00:32:03my sponge is in
00:32:04you think
00:32:05do you think your drag king would be coping better with what's going on
00:32:09all of the clothes off
00:32:11has way more confidence than i do
00:32:13really
00:32:14yes
00:32:15how would you be dealing with this thing come on
00:32:16there's a lot of swagger
00:32:17really
00:32:18a hole in the crutch area
00:32:19really
00:32:20yeah it's a bit explicit
00:32:21seven me jam
00:32:22looks great
00:32:23and it's smooth
00:32:24so that's a small win
00:32:25check my sponge
00:32:27it's a little sticky
00:32:29needs a bit more
00:32:30the sponge not rising in the center
00:32:32i've also brought it down to 170
00:32:34because we're getting quite a lot of browning
00:32:36bakers you are halfway through
00:32:39how much
00:32:40next i'm gonna make my buttercream
00:32:43like the sponge paul's buttercream is flavored with just a hint of almond extract
00:32:48that's good
00:32:49okay
00:32:50so i put in a wee taste of honey
00:32:51i think that might have been the flavor but i have no idea
00:32:54my cake would be due out
00:32:55it's close
00:32:56it's coming out
00:32:57it's still liquid
00:32:59interesting
00:33:00seems good
00:33:01it's risen really nicely in the middle
00:33:03yeah we're seeing about a half of what it's meant to be
00:33:06i'm concerned about the middle here
00:33:08it's a wee bit soft
00:33:09ian we can't have no nerves in the tent what are we gonna do
00:33:11i mean
00:33:12we could meditate
00:33:13i would love a wee meditation
00:33:14close your eyes
00:33:15all right
00:33:16and take yourself to a beach
00:33:17okay
00:33:18looking at all the noise around ya
00:33:19humm
00:33:20humm
00:33:22the waves are crashing they're taking me out to sea
00:33:24don't speak
00:33:25just hum
00:33:26i'm just up in the temp because i kind of need it till i'd be cooked now
00:33:29how long have you got
00:33:30bakers you have
00:33:31half an hour left
00:33:32how'd you know
00:33:33you've got no watch no more
00:33:36The whole thing's a lie.
00:33:38Oh, no, my cake has collapsed in the middle.
00:33:41We've had a mare.
00:33:42Hopefully, though.
00:33:43And they just don't eat the central one?
00:33:44I'll just hide it.
00:33:45I'm starting my fondant icing.
00:33:47I'm going to make it the way I normally make it at home.
00:33:49It's going to do the sugar with some water.
00:33:51No idea.
00:33:52Uh, what else?
00:33:53Paul's fondant icing contains raspberry extract.
00:33:56Do you know what?
00:33:57I'm going to add a little bit of cherry.
00:33:59I think it's rose water.
00:34:00That was a lot of cherry.
00:34:02And should be coloured a deep pink.
00:34:04Going kind of heavy.
00:34:05I've added too much water.
00:34:07It's like a pastel pink.
00:34:09That looks good.
00:34:09Did you just put your finger on my sponge?
00:34:11No.
00:34:11You almost put your finger on my sponge.
00:34:13Almost.
00:34:14My hands are clean.
00:34:15It almost looks like a flapjack.
00:34:17Trim the edges, then measure it, and then nine equal bits.
00:34:20Very exact.
00:34:21My degree was maths.
00:34:23I still can't add up.
00:34:25It looks a little bit on the brown side.
00:34:26That looks like the back of Paul's hand.
00:34:28When he's judging, just imagine him getting his fake tan put on
00:34:32with a fireman's hose.
00:34:33No, because I'm actually going to do that.
00:34:35With his goggles on.
00:34:36No, because I won't be able to keep a straight face.
00:34:38And me like that.
00:34:38I'm going to have to tell him what you said.
00:34:40I can't serve that.
00:34:42This is raw.
00:34:43So no one's getting that one.
00:34:44We're doing eight fondant quantities.
00:34:46Now we're going to fill these all with jam.
00:34:47Jamie in the hole.
00:34:48I'm frankencaking them to make them roughly about the same height
00:34:52to compensate for my shoddy cutting.
00:34:54I am going to put the lids back on.
00:34:55I'd rather overfill that one.
00:34:57We'll hide that one in the middle.
00:34:58Bakers, you have ten minutes.
00:35:00I'm just adding my buttercream on top.
00:35:04Nine little blobs.
00:35:05My buttercream is slightly too soft.
00:35:07I'm hoping that the icing covers a multitude of sins.
00:35:09Maybe it will, maybe it won't.
00:35:10I'm scared.
00:35:11Here it goes.
00:35:13Over the top.
00:35:14Oh, they're really taking a lot of icing.
00:35:17We should have crumb-coated with buttercream.
00:35:20Didn't think.
00:35:20They're like little fairy cakes, aren't they?
00:35:22They look disgusting.
00:35:24Look messy.
00:35:26I'm so sorry.
00:35:28This is a hot pink mess.
00:35:31Bakers, you have one minute left.
00:35:33I really love taking it right to the wire.
00:35:35Oh my God, these are hideous.
00:35:37They kind of blend it together.
00:35:39I don't think they look that bad.
00:35:41The final fancy.
00:35:42Do not drop them.
00:35:46Oh, of course I do.
00:35:47I'm going to put the worst one at the back.
00:35:49Bakers, your time is up.
00:35:53Well done.
00:35:54I love them.
00:35:55In fact, I might bake another name tonight.
00:35:59Please bring up your fondant fancies
00:36:01and place them behind your photos.
00:36:03Oh my God, mine is stuck with icing to the table.
00:36:06Oh my gosh, totally well done.
00:36:09They look so good.
00:36:10Wow, what a fancy table.
00:36:17It's judgment time for the baker's first technical challenge.
00:36:21Okay, so what we're looking for are nine beautifully formed fondant fancies.
00:36:26Almond buttercream with an almond sponge
00:36:28with the raspberry fondant on the outside.
00:36:30Raspberry jam in the middle as well.
00:36:32You had a lot of red herrings, ground almonds.
00:36:35Definitely not inside because you'll not get the height.
00:36:38But we'll test them and see what they're going to taste like.
00:36:41These are pretty small, Prue.
00:36:42I'm guessing ground almonds.
00:36:44Yes.
00:36:44Be interesting to see what's inside.
00:36:46They've managed to get some jam in there.
00:36:48I don't think that's bad.
00:36:50It's just very small.
00:36:51Okay.
00:36:52Beautifully high.
00:36:53The height on these are good.
00:36:54I can't believe we're going to have 12 of these.
00:36:55I do think there's ground almonds in there.
00:37:00But the colour's not bad.
00:37:01Now these are...
00:37:03Pretty messy.
00:37:03But they're all messy, so there is consistency.
00:37:07But the colour's the right tone.
00:37:10It is quite dense sponge.
00:37:11Moving on to our pink fancies, it's not the colour we wanted.
00:37:15They're quite neat.
00:37:16There's a very strange flavour in there.
00:37:18Is it a rose?
00:37:19What the?
00:37:22That's way off base.
00:37:23Okay.
00:37:24I quite like the colour of these.
00:37:25The height is very good.
00:37:25The decoration, it's very neat.
00:37:27They're all the same.
00:37:29There's ground almonds in there.
00:37:31It's quite a nice cake.
00:37:32Moving on.
00:37:33This is abstract decoration.
00:37:35The colour's good.
00:37:37Ground almonds again.
00:37:38I think it's raspberry jam.
00:37:40Someone cut the finger.
00:37:41I mean, that is way, way too dark.
00:37:43Yeah.
00:37:44Wow, that's tough.
00:37:45Yeah, it is very overbaked.
00:37:46Absolutely solid.
00:37:47Like cardboard.
00:37:48It's got ground almonds in there.
00:37:49And it's got too much icing on it.
00:37:51Right.
00:37:51The colour looks quite nice.
00:37:52It's very shallow.
00:37:53Very small.
00:37:54They should have risen more than that.
00:37:55I imagine that's because there are ground almonds in there.
00:37:59It's a nice almond flavour.
00:38:00There is a tartness to that coming from the jam.
00:38:02It's good.
00:38:03These are minute.
00:38:04This is too pink and clumsy.
00:38:06The flavours aren't too bad.
00:38:08With the ground almonds in there, it's really pushed it down.
00:38:11These are quite high.
00:38:12The colour's not bad.
00:38:13They're more or less the same.
00:38:14Just look a bit clumsy.
00:38:15Yeah.
00:38:15I mean, it's the piping.
00:38:16Cherry.
00:38:21Might be in fondant.
00:38:22Moving on to this.
00:38:23It's much too much icing.
00:38:24Yes.
00:38:25No, the sponge is not good.
00:38:26Very dry.
00:38:27I like the flavour.
00:38:28I don't mind it.
00:38:29What?
00:38:31This is the mama one and this is the baba one.
00:38:34What's going on?
00:38:35Hang on.
00:38:36One, two, three, four, five, six, seven.
00:38:37Where's the other one?
00:38:38Got a confession.
00:38:39Got no almond in the bus cream?
00:38:43No, honey.
00:38:44Could be a sweetener, yeah.
00:38:45Okay.
00:38:46Prue and Paul will now rank the bakers from worst to first.
00:38:49In 12th place, this one here.
00:38:52Tom.
00:38:53Over baked.
00:38:54They're too dark.
00:38:55And I won't go on, but they're not very good.
00:38:57That's very nice.
00:38:57In 11th spot, we have Hoyman.
00:39:00Why did you decide to put a completely different flavour in there?
00:39:03I don't know.
00:39:04And in 10th, we have this one, Hassan.
00:39:07They're a bit pale, messy.
00:39:09Terrible.
00:39:11Jasmine is 9th, Ian's 8th, Nadia's 7th, Leighton's 6th, Leslie 5th and Aaron 4th.
00:39:19In 3rd spot, we have this one.
00:39:22Natalia, these weren't bad.
00:39:23The actual colouring and the neatness was the thing that we liked.
00:39:26In 2nd place, we have this one.
00:39:31Jessica, you look astonished.
00:39:33I am.
00:39:33Well, they're pretty neat.
00:39:35They're nicely risen.
00:39:36They tasted good.
00:39:36Good job.
00:39:37Thanks.
00:39:38Which leaves number one.
00:39:42No, no, no, no.
00:39:45Don't clap.
00:39:46You did have ground almonds, but you managed to get the overall look.
00:39:50The colour was right.
00:39:51The decoration was good.
00:39:52So, well done.
00:39:52I am so relieved.
00:39:56I feel like I had a little bit to prove after this morning.
00:39:59I'm absolutely buzzing.
00:40:00I'm almost vibrating.
00:40:02God, it's brutal, isn't it?
00:40:04That is the roller coaster of Bake Off.
00:40:07Everything just went wrong from the off.
00:40:08I'm quite nervous, yeah.
00:40:10Not very good on the technical and not very good on the signature.
00:40:12So, it's not looking good.
00:40:18The bakers have just one more challenge before someone is named Star Baker.
00:40:22And someone must leave the tent.
00:40:24We're back.
00:40:26This is exciting.
00:40:27First cake corner.
00:40:28We've got a lovely set of bakers.
00:40:31And I love the fact that we set a really difficult technical.
00:40:34Toby did the best.
00:40:36Even you wasn't impressed with that.
00:40:37They gave a round of applause to him and you went, no.
00:40:39No, no, no, no, no.
00:40:40Calm down.
00:40:41And when you look at how he did in the signature, it was pretty poor.
00:40:45But when you look at the other side of the ground, I thought Tom, for instance, did an amazing job with the tartan.
00:40:49But then last in the technical.
00:40:51Yeah, how did that happen?
00:40:52And Jessica.
00:40:52Jessica, again, she's a real talent.
00:40:54And she's really artistic.
00:40:55I agree.
00:40:56What about Natalia?
00:40:58Signature-wise, she did really well.
00:40:59And then she did well in the tent.
00:41:01I'm hoping that Hassan has a better day today.
00:41:03Oh, I love Hassan.
00:41:04He's a lovely guy, but he did have the most disastrous signature.
00:41:08And later...
00:41:09Yeah, he's in a bit of danger coming into the showstopper.
00:41:12So today's really going to matter.
00:41:13I'm really excited.
00:41:14It's good to be back.
00:41:15I've missed you guys.
00:41:16What do you mean?
00:41:17We all live together.
00:41:18Oh, welcome back to the tent, bakers, for your showstopper challenge.
00:41:28Today, Paul and Prue would love you to make an exquisite landscape cake.
00:41:33No cheating.
00:41:34You can't pick a landscape that's already a cake.
00:41:37Eccles, Dundee, Pontefract.
00:41:40I mean, they're all lovely places, but this is Bake Off.
00:41:44We need you to think outside the box.
00:41:46You've got four hours to take us on a journey.
00:41:49On your marks.
00:41:50Get set.
00:41:51Hey.
00:41:55These poor bakers, for their very first showstopper challenge,
00:41:59are being asked to make a landscape cake.
00:42:01Scary.
00:42:04A little dance.
00:42:06Taste and texture is obviously critical in this.
00:42:08What's important is the choice of sponge?
00:42:10I always say I love a tender sponge,
00:42:12but the truth is that's not the right kind of sponge for building.
00:42:15It would just get squashed.
00:42:17You're thinking on multi-levels with this.
00:42:19You're thinking design, the flavor combinations,
00:42:22and then structural integrity.
00:42:25It's quite a warm day today.
00:42:27If anything is the slightest bit warm,
00:42:29not only will the icing melt on it or the filling run,
00:42:32the cake itself will collapse.
00:42:34I want to see beautiful landscapes that taste great.
00:42:37Morning.
00:42:40Good morning.
00:42:40Good morning, Leigh.
00:42:41So, tell us all about your landscape.
00:42:43So, I'm doing my hometown of Swansea.
00:42:47The Mumbles.
00:42:47I'm taking you to the Mumbles.
00:42:48Oh, are you?
00:42:49So, I'm going to do the Mumbles lighthouse,
00:42:51Oystermouth Castle,
00:42:52the Brecon Beacons just behind with all the daffodils here.
00:42:55I'm getting really worried now,
00:42:57because you're really building this up.
00:42:58Leighton's ode to the green, green grass of home
00:43:02will be built from his favorite cake growing up.
00:43:04On a Sunday, my mother baked a Victoria sandwich.
00:43:08So, to take us back to my hometown,
00:43:11I'm going to do the Mumbles.
00:43:13And a Victoria sandwich.
00:43:14And a Victoria sandwich.
00:43:16While Leighton opts for an all-time classic...
00:43:18This is going to be my blackberry and pistachio cake.
00:43:20Jasmine's taking the road less traveled.
00:43:22Once I've got this in the oven, I'm going to make a cardamom cake.
00:43:25It's cardamom.
00:43:25It's got a pretty strong flavor.
00:43:27You've got to be careful when you're doing it.
00:43:28To end up tasting of, I don't know, soap.
00:43:31The unique flavors in Jasmine's three-tier landscape cake
00:43:33are a nod to her holiday's berry picking in the Scottish Highlands
00:43:36and her best friend's favorite ice cream.
00:43:39I like that color.
00:43:40The pistachio is for Daisy.
00:43:41She's the one who got me on the show.
00:43:43She pretty much said, if you don't do it, I'm going to...
00:43:45I'm going to enter you.
00:43:46Yeah.
00:43:46Were you quite nervous of doing it?
00:43:48I just didn't really think I was...
00:43:50Good enough.
00:43:50Yeah.
00:43:51And now you're here and you've seen all the other bakers.
00:43:53And I'm like, I'm definitely not.
00:43:55Daisy!
00:43:56Daisy, what have you done?
00:43:57I'll do that for...
00:43:59While Paul and Prue will expect beautifully soft sponges...
00:44:02It's a bit more solid than I'd want it to be.
00:44:05It's crucial they're robust enough for the bakers to build their landscapes.
00:44:09This is chocolate stout cake.
00:44:10I'm using stout because it's my favorite drink
00:44:13and it really does add a lot to the complexity of the chocolate cake.
00:44:17But this cake is so moist.
00:44:20Stability is a fairly big concern of mine.
00:44:22Ian will carve his rich chocolate and stout sponge to build his local beauty spot, Downhill Beach.
00:44:27It's one of my favorite places in the world.
00:44:29Last summer I got sunburned for the first time on a beach in Ireland.
00:44:34So it was a very special place in my heart.
00:44:38Ian's not the only baker risking a moist sponge.
00:44:41I'm using quite special apples.
00:44:43I lived with this wonderful lady called Betty.
00:44:46She was in her 90s.
00:44:48She had this apple tree.
00:44:48She knew I was applying for Bake Off and wanted to see me in it.
00:44:51But I never made it when she was alive.
00:44:54So I preserved some of her apples.
00:44:57Betty's apples will be added to a sticky toffee sauce
00:44:59and drizzled over Jessica's spice apple sponge
00:45:02to form Lake Bunyoni in Uganda
00:45:04where she spent a very special birthday morning.
00:45:07I basically stayed in a hammock
00:45:08and then woke up to the most beautiful sunrise.
00:45:10I love the idea of the toffee apple.
00:45:12It's quite autumnal actually.
00:45:13You get some really rich flavors.
00:45:15I'm looking forward to this.
00:45:16Good luck.
00:45:17For Betty, right?
00:45:18For Betty.
00:45:19So this is pumpkin puree.
00:45:21It smells horrible, but it tastes amazing.
00:45:23Hassan's also hoping to wow with winter-warming flavors.
00:45:26There's pumpkin spice mix, cinnamon, nutmeg, ginger,
00:45:29cloves and a little bit of allspice.
00:45:32Hassan's spiced pumpkin sponge
00:45:33will form the base of the bamboo forest he visited in Japan,
00:45:37a landscape he's hoping will put him back on the path to success.
00:45:40Have you practiced it?
00:45:41Yes.
00:45:42Ish.
00:45:44You struggled a little bit yesterday.
00:45:45This one has to be spot on.
00:45:48Going in.
00:45:49The sheer scale of today's showstopper challenge...
00:45:52I'm making six tears.
00:45:54...means managing their ovens...
00:45:55All right.
00:45:56...will test the bakers to their limit.
00:46:02Start.
00:46:02As the first sponges hit the heat...
00:46:05It's done.
00:46:06There's no time to rest.
00:46:08Now I need to start on the second batch.
00:46:10...with more cake to make and fillings to begin.
00:46:13Welsh jam.
00:46:14It's made with love.
00:46:15Extra.
00:46:16Coffee liqueur.
00:46:17Make them drunk.
00:46:18Poiman's boozy buttercream will fill layers of coffee and walnut sponge stacked to form Hong Kong's Lion Rock Mountain.
00:46:26When I was a child, I used to take the bus to go to school.
00:46:29Yeah.
00:46:30Lion Rock got the tunnel.
00:46:32Every time when the bus gets full, then it's like halfway through.
00:46:37So lovely.
00:46:37So when you're in the tunnel, you know you're nearly home.
00:46:39Yes.
00:46:40Tom's reliving a happy childhood too.
00:46:43I was super lucky growing up.
00:46:45My Danish granny had a farm in Iceland and it's just the most stunning country ever.
00:46:50He'll recreate the wild landscape he spent many happy summers exploring.
00:46:54From layers of chocolate chiffon sponge, white chocolate and hazelnut ganache and a decadent dark chocolate and orange ganache.
00:47:00I want it to be like dark chocolate and then the orange comes through.
00:47:03I don't want it to be, that should be coloured orange, that's so orange.
00:47:06While Tom plans to construct a small section of Icelandic tundra.
00:47:10If you were to take a slice out of Iceland and lift it up, this is what it should look like.
00:47:15Natalia's thinking a bit bigger.
00:47:16I'm going to make a landscape of Ukraine.
00:47:21The whole landscape.
00:47:21The whole landscape.
00:47:22How big is this going to be?
00:47:24Actual size.
00:47:27From its golden fields and winding rivers to the majestic mountains, Natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam.
00:47:35This cake means, well, what's for me, especially nowadays, I've got friends in my family and Ukraine.
00:47:46So, sometimes I got homesick.
00:47:50I live a few years in a kiev, it's such a wonderful city, it's full of arts, full of wonderful people, so, yeah, it's so sad.
00:48:04Boom, boom, boom.
00:48:07Ladies and gentlemen, you are halfway through.
00:48:10Three, two, one.
00:48:15As the first of the sponges exit the oven.
00:48:18I'm out of glasses of steam, so give me two minutes.
00:48:21It's done!
00:48:22The race is on to call them before assembly can begin.
00:48:25I know she's behind me.
00:48:26You guys look lovely.
00:48:27Is it chocolate?
00:48:28Chocolate stout.
00:48:29Oh, stop it.
00:48:30Yeah, if you want a wee drink, it's still over there.
00:48:32Come on, then.
00:48:33Oh, I thought you meant the stout.
00:48:34Oh, I thought you meant the cake.
00:48:35They need a little bit longer.
00:48:39Every minute more in the oven.
00:48:41I'm just going to double check these because I am terrified.
00:48:44There's one less they'll have to call.
00:48:46Needs a bit longer.
00:48:47And construct.
00:48:48I'm going to have five minutes on.
00:48:50It's a little bit worrying because I don't know if I've exactly nailed this in the time in practice.
00:48:57Toby will stack white chocolate sponge, brown butter sponge, praline and strawberry jam
00:49:01to form the famous Jacob's Ladder staircase of hometown Sidmouth.
00:49:04And there'll also be a jelly sea, which is the one I'm most concerned about because that
00:49:08has redecorated the inside of my fridge a few times.
00:49:13While Toby celebrates the good old British seaside.
00:49:16Second sponge out.
00:49:17Hopefully it's cooked this time.
00:49:19That's coconut liqueur.
00:49:20Nadia's taking us somewhere a little warmer.
00:49:23My landscape is a tropical island in Mauritius where I went on holiday with me family.
00:49:28We ate loads of coconut when we were there and drank loads of mojitos.
00:49:32Wow, what a holiday.
00:49:33Pat full of tropical flavour, she'll spread lime curd between layers of coconut and lime
00:49:38sponge, soaked in coconut liqueur.
00:49:41Isn't it lucky we like coconut liqueur?
00:49:42Yeah, isn't it?
00:49:44I think it sounds lovely.
00:49:46Well, they like coconut, so that's a good thing because there's a lot of coconut going
00:49:51in this cake.
00:49:51This is coconut concentrate for my buttercream.
00:49:55Coconut isn't usually that strong, so I'm hoping it gives it an extra boost of flavour.
00:50:00The cake's inspired by a place in Barcelona that I like, Park Ciudéa.
00:50:04Complete with chocolate stonework and a jelly lake, Aaron's ambitious park will be built
00:50:09with coconut sponge filled with coconut buttercream and miso caramel.
00:50:13I've definitely got a lot on.
00:50:14Whether it's too much, I'm not sure, but go big or go home.
00:50:18So, I just need to assemble my top layer because that's a little bit behind.
00:50:24This is probably the most important part.
00:50:27If this doesn't go 100%, then the stability just isn't there.
00:50:31As the bakers stack soft sponge and fillings, the biggest threat they face is heat.
00:50:38It's really important that they're cold because otherwise all the fillings will melt.
00:50:41You don't want that sloppy mess.
00:50:43Is it quite stressful?
00:50:44I feel like everyone's slightly freaking out.
00:50:47My motto is to go faster.
00:50:49That looks pretty flat to me.
00:50:50I'm going to cut now.
00:50:53I'm starting to cut out the cliff.
00:50:57This is border with Belarus.
00:51:00I've got a picture of Ukraine, like in school, yeah?
00:51:06Oh, God.
00:51:09It's just fucking hard.
00:51:16Oh, man.
00:51:18It's so horrible.
00:51:19Just 60 minutes remain, and Ian's downhill beach faces an uphill struggle.
00:51:36Is it fixable?
00:51:37Maybe.
00:51:38We'll see.
00:51:39I'm really on a wing and a prayer right now.
00:51:41You can do this.
00:51:42Use the force.
00:51:42I'm going to try and wrap it in acetate.
00:51:45I'm going to chuck it in the fridge and just hope for the best.
00:51:48It's fine.
00:51:50You've got this.
00:51:50We've got this.
00:51:51You've got it.
00:51:53For the rest of the bakers...
00:51:54Ah!
00:51:56...constructions in full swing.
00:51:57Are you a good plasterer?
00:51:58I bet you are.
00:51:59No, I've never tried.
00:52:01...as they add the details...
00:52:02Oh, is that my little road?
00:52:03...that'll bring their landscapes to life.
00:52:05How's it going, Hassan?
00:52:07All right.
00:52:07I think I'm rushed for time.
00:52:09I'm piping the tree, which is great with a shaky hand.
00:52:12I've put some vanilla buttercream to create a log effect.
00:52:16I'm making it in the form of a tree stump.
00:52:18My dad was a carpenter.
00:52:20We used to go to Wales as kids.
00:52:22My dad made a camper van, and we used to go on holidays in the camper van.
00:52:26Leslie will build her tree stump from Kirsch-soaked chocolate sponge and cherry jam,
00:52:30and she'll paint a buttercream Welsh mountain landscape in the style of her dad's favourite artist.
00:52:34We used to watch Bob Ross.
00:52:37The voice was so soothing, and Dad had dementia, so it really calmed him down.
00:52:41We was watching the bake-off one night, and my dad's like, have you applied?
00:52:44I said, no, Dad. He goes, do it, do it.
00:52:46I was like, OK, then.
00:52:47So, here we are.
00:52:49I think he'd be proud.
00:52:50He'd be very proud.
00:52:53Ladies and gentlemen, you have half an hour left.
00:52:56Really?
00:52:57Woo!
00:52:57Oh, my God.
00:52:59Woo!
00:53:00Stressed.
00:53:01I am a bit behind.
00:53:02I wanted to have my chocolate work done before now.
00:53:04Running out of time, running out of icing.
00:53:06This is going to come down to the wire.
00:53:09It's grim.
00:53:10Yeah, mountains.
00:53:12It's looking like home.
00:53:13Make it look like lying.
00:53:15It looks terrible.
00:53:16The cakes in the fridge seems to have gotten a good bit firmer.
00:53:19I'm just doing my moss now.
00:53:22Now it's all about the sea.
00:53:23This could go very wrong.
00:53:25Might not set.
00:53:26This doesn't look like baking to me.
00:53:28This is science.
00:53:28This is the agar-agar to set it, so I do add a lot of...
00:53:32I'll just fix this acetate, dump it all straight in, and pray.
00:53:38The stress.
00:53:40I don't even want to breathe.
00:53:42I just need the cake hard.
00:53:44If I open this and the cake completely collapses, that's me gone.
00:53:48Oh, this is so to the wire again.
00:53:50I'll take it.
00:53:57No, I'm running.
00:53:58Bakers, you've got 15 minutes left.
00:54:01Is that all?
00:54:02Just hammering this as fast as we can.
00:54:05Ah, I'm making a wall of the tunnel.
00:54:08I'm measured by eye.
00:54:09Oh, too big.
00:54:12This is the castle.
00:54:14That's the dragon.
00:54:15My forest.
00:54:16So beautiful.
00:54:18That looks absolutely amazing.
00:54:20Now what we're going to do is put the cake on top.
00:54:23It's super important that these are lined up.
00:54:25Right, which, where's the front?
00:54:26How do you know?
00:54:27It's not a bit of a lean anyway.
00:54:29Only a little bit.
00:54:31Looks really precarious.
00:54:36What's that wobble?
00:54:37Looks like Leaning Tower of Pisa.
00:54:38Leaning Tower of Mumbles.
00:54:40Stop it.
00:54:41We are set.
00:54:45I need to get my trees sorted.
00:54:48My river.
00:54:49Ah, carefully trying to channel my inner Bob Ross.
00:54:53That river now needs to go straight in.
00:54:56Ooh, I'm making sheep.
00:54:59A bit wonky tunnel.
00:55:00The trouble is, my sheep look like they've got myxomatosis.
00:55:03I put my heart where it's here.
00:55:07I'm just going to try and cover as much of the buttercream as possible.
00:55:11I have to put the wheat train on.
00:55:15The cars.
00:55:16It's going to be down to the wire.
00:55:18Bakers, you've got one minute left.
00:55:21I've got no choice.
00:55:22Let's get it off.
00:55:23Finishing touches.
00:55:25Ukrainian flag.
00:55:26Flowers.
00:55:27Putting the last few toasters on.
00:55:29Toasted coconuts.
00:55:36Oh, it's really soft.
00:55:39Oh.
00:55:42Just making some little coconuts for my tree.
00:55:45There's more I wanted to do, but I didn't have enough time.
00:55:48I missed something to do in the back.
00:55:48Oh, no, the sea's detached.
00:55:51Thank you, darling.
00:55:53Bakers, your time is up.
00:55:59Please step away from your showstoppers.
00:56:03Well done, bakers.
00:56:04You did it.
00:56:05What a mess.
00:56:08So upsetting.
00:56:10That's actually miraculous.
00:56:12That's insane.
00:56:14Ian, you smashed that.
00:56:16It's time to judge the showstopping landscape cakes.
00:56:23Ian, would you like to bring up your showstopper?
00:56:34That's incredible.
00:56:35It looks amazing and it's so imaginative and crazy.
00:56:39I love it.
00:56:40Right.
00:56:40This is chocolate stoat, blackberry jam and cream cheesecake.
00:56:44There's a lot of icing on there.
00:56:47It's too much.
00:56:48Wouldn't you get the fruit and the stout cake?
00:56:50It works beautifully well together.
00:56:52I'd happily eat a plate full of that.
00:56:54Tastes great.
00:56:55Well done.
00:56:56Thank you so much.
00:57:03I'm going to cry.
00:57:04I think it looks amazing.
00:57:08It says tropical.
00:57:09Just wondering how am I going to cut this.
00:57:11The back's out, swizzle.
00:57:13Sorry?
00:57:14I don't know if that's a word.
00:57:15Swivel?
00:57:16You just told me to swivel.
00:57:17I have done coconut and lime cake with coconut liqueur, toasted coconut buttercream and lime curd.
00:57:28Love the flavour.
00:57:30But your cake is overbaked.
00:57:31Okay.
00:57:32And the seed's quite tough.
00:57:33I've put quite a bit of a gar in it because I had to set it.
00:57:37Got the texture of a tennis ball.
00:57:39Happy with it?
00:57:44I had some severe timing issues.
00:57:46It's a little unfinished looking.
00:57:48The cake is toasted coconut, swiss meringue buttercream flavoured with vanilla and miso caramel.
00:57:54It's certainly coconutty.
00:57:56You've got a lot of coconut in there.
00:57:57You need a lime, you need a citrus to balance out the sweetness.
00:58:04I think it looks amazing.
00:58:06I love the design.
00:58:07It's beautifully painted.
00:58:08But let's see what it tastes like, shall we?
00:58:11You've got a black forest cake.
00:58:13The sponges have kirsch syrup and there's a black forest buttercream and a cherry jam.
00:58:19That is delicious.
00:58:20Is it?
00:58:21The flavours are spot on.
00:58:23And it's beautifully baked.
00:58:24I think you've done an amazing job.
00:58:27You can breathe now.
00:58:34Where's the lion?
00:58:35Is this the lion here?
00:58:36Yes.
00:58:37I think you could have done a little bit more on that.
00:58:39This coffee and walnuts cake with coffee liqueur buttercream.
00:58:45I love coffee and walnuts cake.
00:58:47Good.
00:58:48It's not the lightest of cakes, but it is very delicious.
00:58:51I do like it.
00:58:52I think the liqueur is probably a little bit too much, a little bit too punchy for me.
00:59:00It's representational of the highlands, but we would have liked to have seen more landscape rather than three tiers.
00:59:05But I think it scores on neatness and style, but I think it scores on neatness and style.
00:59:09It's beautifully done.
00:59:10It's a black brood pistachio cake with a black brood pistachio mousse in the middle, and the mousse is surrounded by a cardamom cake.
00:59:17Cardamom level is perfect.
00:59:19Pistachio is perfect too.
00:59:20I've never had that combination before.
00:59:22Well, that's gorgeous.
00:59:28Well.
00:59:31It's a bit wobbly.
00:59:33Yes.
00:59:33It's on the lean, so let's hope the cake tastes good.
00:59:36It's a traditional Victoria sponge with buttercream and raspberry jam.
00:59:43This is a very tough cake.
00:59:45Oh.
00:59:45It is overbaked, and you can see that the weight has concertinaed up at the bottom.
00:59:49I dread to think what's underneath that.
00:59:51It'll be delicious.
00:59:53I do like the flavor.
00:59:54It's a bit simple, but it is unfortunately overbaked.
01:00:02It's so beautifully done.
01:00:04Thank you so much.
01:00:05The lakes, the rivers, the mountain ranges, it's just beautiful.
01:00:09Where's Keeve?
01:00:11There.
01:00:11Where the heart is.
01:00:12Where the heart is.
01:00:13That's where we should have the heart.
01:00:14Yeah, I think so.
01:00:17It's chocolate sponges, and whipped cream with cream cheese and cherry filling.
01:00:32Stunning.
01:00:33Thank you so much.
01:00:35The chocolate cake is so intense, but it's not heavy.
01:00:38It just imparts flavor, chocolate, chocolate, chocolate.
01:00:41It's very delicious.
01:00:42Yeah, that's a special cake, though.
01:00:44I'm so happy.
01:00:45Thank you so much.
01:00:52These bamboo plants seem to be just chunks of bamboo and no...
01:00:56Yeah.
01:00:57Uh, timing issues.
01:01:00It's odd.
01:01:01It's like a dream.
01:01:02Good dream or bad?
01:01:03It's a pretty bad one, to be honest.
01:01:07Right, let's have a look inside.
01:01:08My flavors, pumpkin spice pumpkin sponge cake with a pecan praline Swiss meringue buttercream.
01:01:16I love the cake.
01:01:17Beautifully baked.
01:01:18Beautifully spiced.
01:01:19But the cream's not carrying much flavor.
01:01:22Okay.
01:01:26What happened?
01:01:28Time.
01:01:29Time got the better of me, and then the seed decided to depart.
01:01:32It's a bit simplistic.
01:01:33Yeah.
01:01:34It's basically one cake on top of another.
01:01:35Let's have a taste.
01:01:36It has a white chocolate sponge, a brown butter sponge, white chocolate bus cream, praline,
01:01:42and strawberry jam.
01:01:45I do like the flavors of both.
01:01:46So do I.
01:01:47But you've slightly overbaked them.
01:01:50It's a shame.
01:01:54The overall effect is good.
01:01:56I do like what you've done.
01:01:57He kept it quite natural.
01:01:59And this is your little hammock.
01:02:00That's a huge hammock.
01:02:01I'm not a small girl, Paul.
01:02:03It's made up of a spiced apple sponge, toffee apple, and the mascarpone filling.
01:02:11That toffee apple cake is stunning.
01:02:13It's a very challenging cake to make, because you often get them quite claggy.
01:02:19But that is baked beautifully, and it tastes amazing.
01:02:22It's really delicious.
01:02:23Well done, Jessica.
01:02:25Yeah, baby.
01:02:27Tom, would you like to bring down your showstopper, please?
01:02:37Wow.
01:02:41Well, it's beautifully done.
01:02:43Clean, sharp.
01:02:44Looks great.
01:02:45So now it's got to taste good.
01:02:47It's made up of a chocolate sponge, dark chocolate and orange whipped ganache,
01:02:51and a white chocolate ganache with hazelnuts.
01:02:53Beautiful layers.
01:02:57Oh, God, it's gorgeous.
01:02:59The orange in it is delicious.
01:03:01It's beautifully baked.
01:03:02It's beautifully executed.
01:03:03It's very, what I'm beginning to realize, is very Tom.
01:03:07You're a good baker, Tom.
01:03:08You should be really proud of yourself.
01:03:10Well done, Tom.
01:03:11Thank you so much.
01:03:12Well done, Tom.
01:03:12Oh, do you know what?
01:03:20After yesterday's technical, it's a total relief.
01:03:24And yeah, honestly, I don't really know yet.
01:03:26But I'm still in a slight daze from it.
01:03:27That could have gone on a lot better.
01:03:30I really am just holding on to hope that the technical will carry me through.
01:03:33Positive and negative.
01:03:34So I'm 50-50 on if it'll be enough to keep me in.
01:03:38I'm very clear it's going to be me.
01:03:41You drop your game slightly on a victorious sponge and it's game over, right?
01:03:45I thought that was an impressive showstopper.
01:03:49I absolutely loved it.
01:03:50Such good baking.
01:03:52I got a little bit emotional on Natalia's baking.
01:03:54I got a lot of money to you.
01:03:55It was touching.
01:03:56The flavor and the texture she managed to achieve in that chocolate cake was stunning.
01:04:01Jessica's cake was amazing.
01:04:02Tom's cake was exceptional.
01:04:04And I know he was last in technical, but you have to put him in line for Starbaker because it was that good.
01:04:09So who's in danger to go home?
01:04:12Hassan.
01:04:12And Toby.
01:04:13He obviously struggled with time.
01:04:14It was unfinished.
01:04:15And Leighton, when we said a landscape, we meant it to look like a landscape.
01:04:19Like a landscape, not cakes.
01:04:21I didn't realize that's what you meant.
01:04:22I just thought you meant not portrait.
01:04:25You spend too much time on social media.
01:04:34Well done, bakers.
01:04:37Fortunately, I've got the great job of announcing the first Starbaker of the series.
01:04:43The Starbaker is...
01:04:52Natalia.
01:04:59Now, unfortunately, I've got the job that no one wants.
01:05:02We're just getting to know, yeah?
01:05:04But unfortunately, someone does have to go.
01:05:07And that person is...
01:05:15Hassan.
01:05:17So sorry.
01:05:19Yeah.
01:05:20Oh, buddy.
01:05:21I'm so sorry.
01:05:22Oh, give me a hug.
01:05:23Sorry, buddy.
01:05:24Yeah.
01:05:25I think I'm a bit upset.
01:05:27I did expect it, though.
01:05:28It wasn't your couple of days, was it, really?
01:05:30No, no.
01:05:31Everyone's a really, really phenomenal baker.
01:05:34They're all such lovely people.
01:05:36And even though it's been a short-lived experience, I've enjoyed it.
01:05:39Hopefully, I can reflect on some things and then maybe get back to baking when I get a chance.
01:05:45I've never appreciated watching the show how close you get so quickly.
01:05:49Literally in 48 hours of being with these people, you feel like you know everyone so well.
01:05:52It's gutting for anyone to go, but Hassan especially.
01:05:55He's such a lovely guy.
01:05:56Well done.
01:05:57We did it.
01:06:01Ta-da!
01:06:04You should feel very proud of yourself, Miss Lali.
01:06:06Thank you so much.
01:06:07Starbaker, I'm in shock.
01:06:10Absolutely in shock.
01:06:11Really well done.
01:06:12Well served.
01:06:12This cake means a lot for me, and I'm so proud.
01:06:20Well done.
01:06:21Big hug, big hug.
01:06:22So, yeah, absolutely happiest.
01:06:26Well, you scraped it.
01:06:27Oh, God.
01:06:28I was very lucky.
01:06:30Skin in my teeth, I know.
01:06:31I'd love to see you another day.
01:06:33Thank goodness for that.
01:06:35Can I call my husband?
01:06:38Hello?
01:06:39I want a starbaker.
01:06:41Really?
01:06:42Wow.
01:06:43Well done, David.
01:06:44Oh, my God.
01:06:46It's a shock.
01:06:47Just a shock.
01:06:48Well done.
01:06:49That's amazing.
01:06:49Oh, my gosh.
01:06:56So, yeah, it's a wonderful day.
01:07:02Next time...
01:07:03It's currently 29 degrees.
01:07:06The heat is on for biscuit week.
01:07:07There may be trouble.
01:07:09With a revealing signature bake.
01:07:11Look at the wheels.
01:07:13Close one eye.
01:07:15A technical challenge that should be an all-time classic.
01:07:18That's all right, isn't it?
01:07:19And a spectacular showstopper.
01:07:22No!
01:07:23That could call time...
01:07:25On almost anyone.
01:07:27Has anyone quite liked that before?
01:07:30Oh, don't...
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