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The Great British Bake Off S16E10 "The Final"
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00:00in the beginning there may be trouble how far do you think you could go in this competition
00:08maybe tomorrow there were 12 keep telling myself nothing bad ever happens on big off
00:14uh i've had a mare this is ridiculous especially not to me
00:21now there are three don't have ever worked this fast in my whole life
00:29the winner can i do more twills maybe of the great british bake-off it's gonna be so tight
00:39is wait oh my god oh my god
00:59the final last one here we go after nine weeks and 27 challenges it's so empty
01:15it is so empty just three more bakes stand between our finalists and the bake-off crowds
01:20hey where's mine oh from week one jasmine's hardly put a foot wrong i think they look neat as a pin
01:29her command of classic flavors milk chocolate and hazelnut they're delicious flawless execution
01:35it's very neat precise very jasmine an incredible work ethic has seen her scoop two handshakes
01:44and she's only the second in bake-off history jasmine jasmine to score five star baker wins
01:52it feels like all my hard work it's all paid off i would really really really love to win like really
01:59love it tom's creativity and eye for design it's unique i've never seen anything quite like that
02:07before impressed from the very beginning it's faultless earning him two hollywood handshakes
02:12well done stop it and he was the first of our finalists t to the o to the m yes tom to become
02:18star baker but despite a strong start his path to the final has been bumpy flavors and textures for me
02:26not there sometimes struggling to achieve both style and substance it's more exciting to look at
02:31than it is to eat he scraped through last week's semi-final there is zero chance i ever thought i was
02:38gonna be standing here in the final so i'm not even nervous i just feel so excited and lucky to be
02:43here i feel like everyone's slightly playing it safe apart from you i could die on that hill a risk
02:49taker aaron's fondness for unusual flavors grapefruit and mint yuzu with a bit of pear hasn't always hit
02:56the mark those flavors are absolutely delicious but i don't think they go very well together but when
03:01he gets it right yes aaron the results are astonishing that's pretty faultless and while
03:09he took the star baker crown in chocolate week oh my god there's another coveted bake-off accolade
03:15that's eluded him for a long time i was just daydreaming about getting the handshake but now
03:20focus is on winning jasmine is the one to beast but i also think everyone's got an equal chance today
03:25so it could be anyone's i hope it's mine congratulations bakers you have made it to
03:35the final of the great british bake-off just enjoy yourselves throw yourself into it and have a good
03:41time but try and win so for your last ever signature bait the judges would like you to bake 12 filled and
03:50iced finger buns you have to make two batches of six that differ in flavors and decoration you have
03:59two hours and 45 minutes on your marks get set big oh my gosh it's the final ever signature bake
04:09here we go buckle up we're on our way i love ice buttons this is so nostalgic and simple the baker's
04:17final signature challenge is an interesting one it's an ice bun classic bakery favorite the perfect
04:23iced finger is very even in shape it's extremely light soft dough with some very smooth luxurious
04:31icing now that sounds incredibly simple but actually to make that bread in the time is really difficult
04:38they'll have to use every single minute to rise and prove their ice fingers because that's the secret
04:45with a good bum yes we want all the beautiful toppings fantastic fillings but more importantly the
04:51texture of the ice one has to be spot on fail that and that'll be it morning tom welcome to the final
04:58thank you so much congratulations so tell us all about your ice buns an ice finger bun it's like a hot
05:03dog bun isn't it it is yeah with icing on it so i thought i'd just make a hot dog so it's a peaches and
05:08cream cheese buttercream frankfurter and then some candied nuts instead of the crunchy onions nice
05:14tom's hot dog finger buns will be topped with a lemon icing mustard and served alongside six pina
05:19colada inspired buns topped with a boozy rum icing have you practiced this and did it well in the time
05:25yeah i've actually been super happy with how the dough's been coming out gorgeous crumb really soft you
05:29press it bounces back well good luck tom thanks guys have a good time thank you pru while tom spent his
05:36pre-final practices perfecting bread for his finger buns a nice bun is nothing but dough so it's super
05:41important the dough goes right aaron spent it in a and e i can't believe you broke your toe
05:46don't break anything today no tumbles no acrobatics to be honest it's so much better than it was the
05:52other day sat there on the bed going oh throw the pain away speaking in tongues throw it while aaron
05:59is a little tentative on his toes he's much more confident in his finger buns six of which he'll be
06:05flavoring with strawberry and rhubarb while the rest will be filled with a pear and yuzu compote and a
06:10hazelnut creme musseline if you have three good bakes now you've done it i'm just hoping to
06:15actually leave here with a handshake i might be able to organize that for you you reckon yeah on
06:19the dark web it's the look-alike you meet in an alley at midnight and he just goes
06:27in his bid for the elusive hollywood handshake i live in hope aaron is aiming for buns with a light
06:32fluffy texture it's just a simple bread dough with an egg yolk and some butter it's like a really light
06:37brioche but tommy's having issues with his dough it's definitely feeling on the dry side first
06:43proof can do one this so let's hope and pray i'm going to prove about 45 minutes i'm going to prove
06:50that for as long as i can normally i want to do 45 minutes but i really need to leave time for the
06:57second proof i've just got to do the same as i did in bread week and then it should be okay with a bread
07:02weak win behind her jasmine's hoping to impress again with finger buns flavored with strawberry
07:08and lemon and apricot and white chocolate the final regardless of your five times star baker is
07:14actually a great leveler it's like the final at wembley whichever team turns up is going to win
07:19i feel like i need to bring it this week yeah with the first proof well underway bread is rising
07:26the baker's focus has turned to fillings this is going to be a peach buttercream this is going to be
07:30the frankfurter that sits inside of the bun and while a classic finger bun is a study of simplicity
07:35come on prune paul will be expecting flavors worthy of a final this is my apricot jam i've looked over
07:43the last 10 weeks i've seen what flavors that the judges have enjoyed and bring them back to the tent
07:48you got any surprises for us this week you always go your own way don't you pear and hazelnut
07:52splashy yuzu juice that's bold i've got a good feeling about you don't forget my hopes up no why not
07:59case of august dare to dream that is true you should always dare to dream i'm a child he's always
08:05been determined to do everything it's not one night and fork in sight you ate with your hands
08:11prospects have taught him resilience and i always taught him that you follow your dreams
08:17and he has it's gone for it so that's where he gets his determination from his mum
08:23and aaron has never given up on his dream of entering the tent first applied i think it was
08:312017 and i applied the year after as the years went on i just didn't think i had the skill but i always
08:38trusted that i had the tenacity to actually try oh i'm so proud babe thank you i had so much
08:45encouragement for my friends and family who wants me to succeed and do well and follow something which i'm
08:52really passionate about what would it mean to him to win everything because it's been six seven years
09:01in the making um i think it'd be everything yeah hopefully aaron will believe in aaron like we do
09:08if he were to win finally be like yes i am good you never know we should see if you believe don't
09:15think believing's enough i think it's gonna taste good it's gonna look good and a little bit of
09:19originality yeah a little bit of you a little bit not you for the me it shows a little bit of me
09:25you've gone wrong somewhere okay with the first proof pushed as far as they dare i don't know why i'm
09:31feeling nervous because i did well in bread week but it's just stressing me out this week the bakers
09:36face a race to shape their buns it's definitely not it's going to be the nicest dough in the world but
09:41we just have to keep moving so i'm just folding them in to get the ball from here i'll roll it out into
09:47fingers but with finger buns size matters too long and thin and they won't have the height the judges
09:53expect come on let's go but short and fat and they'll lack that classic elegant finger shape
10:00oh look at your little ice buns looking beautiful thank you very much but one baker what are you looking
10:05at i literally don't understand what has happened has other concerns look at that like that should just
10:10be really soft something else has happened there i think i know what one of the problems is
10:24i put citric acid instead of salt into the dough oh allison they just look really similar and i just
10:31wasn't paying enough attention oh no i just thought that's salt there obviously then i suddenly thought
10:36oh do you think your family are proud of you and then i was like no don't say that now when i've
10:39made a mistake i need to keep keep you've got to remember they're still proud of you no matter what
10:42the outcome yes tom look at you man you are something to be proud of stop it growing up my
10:50relationship with food has been interesting because i knew i was gay from a really young age
10:56which meant i had quite a lot of time to learn how to hide it baking was the one thing that i would
11:01allow myself to indulge in that felt i was able to be myself but what started as a form of escapism
11:07soon became an obsession once he's got a passion for something he gives it his his full intensity and
11:13that's and that's him and i think he's found a way to deal with issues in life despite having quite
11:21extreme anxiety he is stuck at it and it's really showed me that that our tom he could do anything he
11:27turns his hand to now and that as a mum just makes me prouder than anything i could possibly imagine
11:32love you to death cheers
11:37baking for him was like a solace and bake off has definitely been this opportunity to show
11:42his creativity and be super proud of it i think he's so lucky that he's got a support network around
11:48him just to help him on his way yeah i'm just so incredibly proud of him
11:53i think making such a rookie mistake i can like feel my imposter syndrome kicking in
11:59feeling like i shouldn't be here in the final and i've got to put that out of my head and just keep
12:03moving bakers you are halfway through your final signature while finger buns are left to rest for
12:10their second proof leave them in for as long as i feasibly can they have to be in the oven in the next
12:1730 40 minutes the bakers toil on right next up with their fillings and frostings now i'm moving
12:23on to my crump hut what's happening that looks like dog sick no you have a way with words have
12:28you ever been told that if they said to you you can't win but you've got to choose who wins yeah who
12:35would you choose who do you like best well it's like having kids i feel like you can't have a
12:39favorite you definitely can do you think you're the favorite in your family no my brother actually
12:46you're my sister what are you third i'm yeah you're the favorite no no no no no because i'm like middle
12:53child i just get forgotten about it now she's the star i'm the first child oh that checks out that checks
12:58out as a second child you know she was often ignored so i would literally lift her out the push
13:05chair put her on the floor and she would go off and find things to do always very determined i guess
13:12a part of that determination comes from obstacles and challenges that she's faced growing up with
13:18alopecia it's been really hard to see myself as good enough but my resilience to kind of get up and
13:27just keep going has grown so much because i don't want to ever not do something because of my alopecia
13:33because then it's almost one thank you and jasmine's needed every bit of determination and grit as
13:39she's juggled being in the tent while sitting her medical exams i have just been amazed at how hard
13:44she's worked because it has really been quite a sacrifice just absolutely focused on her baking
13:50and her medical exams to jasmine i am unbelievably proud of her of how far she's come and whatever
13:59happens in the final she's triumphed yeah yeah these are proved need 50 minutes to bake cool and
14:09decorate i feel like i'm on time they proved we'll have buns we can put stuff inside and versus where
14:15i was five minutes ago that feels like a real win there's just one hour left okay i'm going in he's
14:20gonna literally bake for like 10 to 12 minutes great they're going in now i need icing this is rum for the
14:28pina coladas this is the mustard i am going to make it a little bit thicker it just needs to hold
14:33the shape of like a mustard i'm making water icing but i'm not doing water i'm doing lemon it's just
14:38quite sweet the lemon takes the edge off it oh i wish they were taller told me yours really flat yeah
14:45but that's because i've messed up my dough mine feels so flat oh my gosh they look amazing aaron i just
14:51think the way it's expanded here perhaps it needed proving longer i could just be being hypercritical
14:57oh that's so sad they're nowhere near as domed as they should be but at least we've got somewhere
15:01to put things in they're looking a bit flat but then making bread for paul is just always scary bakers
15:07you've got 15 minutes left keep going okay icing this is not my most glamorous work i tried every
15:13implement at home and it was the one that worked best this is the peaches and cream buttercream frankfurter
15:20ah should have worked out a better way of doing this mustard icing let's go and i know it's not
15:27a typical ice bun i just couldn't find a way to make them look neat this icing is just impossible to
15:33make it ever look good trying to keep a steady hand in these last few minutes is near impossible
15:38i think he will say they're slightly underproved put these on top tiny bits of hint can't support the
15:44bake bakers your time is up please step away from your iced buns can't complain that much it's edible
16:00it's judgment time for the finalists and their iced finger buns hi tom hello how you doing hi tom
16:06the bread looks awful yeah i'm really not happy with the bread but i love the decoration okay you
16:16have the pina colada finger buns which are a pineapple gel with a coconut creme pack and then some rum
16:21icing on the top i really like the flavor i think the rum is a little too dominant yeah it is definitely
16:29tough your bread is awful i think instead of salt i put citric acid in do you know if that would have any
16:34impact yeah it would certainly slow it up yeah activation of the yeast okay and then we have
16:39top dog finger buns which are a peach and cream cheese buttercream with cream cheese icing on the top
16:49the peaches and cream are lovely the flavors now are beautiful stunning but i'm really struggling with
16:54that bread chunky little monkeys aren't they they really are okay the green ones
17:04are pear and hazelnut i love the filling the pear comes through nicely and i like the bread because
17:12it's quite soft it's softish and it's too tight it needs to open up a little bit more i got a nut it's
17:19hazelnut in there it is that's what makes the cream taste so good yeah nice flavor okay the pink ones
17:26are rhubarb and strawberry with a vanilla creme mousseline rhubarb works beautifully well and the
17:33creme pack works beautifully well the issue is the bread is just too hard okay nice flavors appreciate
17:39it thank you thank you very good
17:45the shape look good but look quite flat you've lost a bit of height on that you may have knocked some air
17:50out of it but i like the toppings right let's have a look they have strawberry jam and then a lemon cream
17:59i love the soft dough yeah kind of mouthful of mint that works really nicely got strawberry very
18:05strawberry it's lovely yeah it is it's really nice shall we taste the apricot one yeah the orange ones
18:10have an apricot jam and a white chocolate creme diplomat that is absolutely delicious it's got a nice
18:18zing to that apricot but the creme diplomat is so luxurious and silky smooth it works really nicely
18:22with it yeah i think you've done a decent job with that jasmine well done thank you i am proud that
18:30i managed to produce that in the time get it to where i wanted it to be it wasn't perfect but i'm just
18:35perfectionist and i need to go with myself of course i would have loved to have smashed it out the park
18:41but it's the last one and i'm not coming away feeling like i've done terribly you know i've definitely
18:45feel like i've let myself down i know that when i've made those at home they're great but that
18:51doesn't matter when you get to the tent like the only thing that matters is being able to replicate it
18:54in there with their signature finished the bakers now face one last gingham shrouded mystery challenge
19:05hello bakers welcome back to the tent it's time for your technical challenge and this one has been set
19:10for you by the high priest of patisserie pru leaf pru have you got any words of advice for our finalists
19:17you guys have got the skill have you got the delicacy as ever this challenge will be judged
19:23blind so we're gonna have to ask these two to do one so for your technical challenge pru would love
19:30you to make a tower of exquisitely decorated white chocolate and lemon madeleines your madeleines should
19:37be made with a bear noisette and filled with lemon curd but they also have to have that characteristic
19:44hump you've got two hours and 15 minutes on your marks get set
19:53final technical baby oh god no have you read the method there's no instructions the actual method just
20:00says to make a madeleine tower oh my goodness i have to make a tower of madeleines we've never made a
20:06madeleine i see we brought the traditional british summertime weather today i know but the final
20:14technical pru and it's madeleines what i like about this is it's a kind of party twist to make a celebration
20:21tower i think it looks great need 31 madeleines altogether and that they've got to stuff them with
20:26lemon curd and the icing is melted chocolate got a lovely golden color isn't it yes and it's got a
20:32proper hump on it yeah it has the most important thing is to get the batter chilled what makes
20:37things rise well is a shock of the heat so if you cool your batter and it's going into a hot oven it
20:44accentuates that shock ah that is good the chocolate is enough to ice every mouthful but it's not too thick
20:52you've got that lightness in the sponge then you get that zing from the curd itself it's going to be
20:56interesting to see how our bakers deal with this get this right this could win in the baker
21:03i'm going to start the i should be able to say this this is why i'm not going to speak in french
21:08it's basically just brown butter i want to make sure i don't burn this butter we just want it
21:12browned nicely i basically cook it until it smells nutty looks good smells good right let me put the zest in
21:20here it's your last technical it must feel good i actually like the technicals even though i can be
21:27rubbish at them i still enjoy doing them but these have got firsts and i haven't had first have you
21:31never had a first second today is the day today is the day brown butter now is in the fridge to chill
21:39all right i'm gonna get my batter together as quick as possible because you need enough time to rest in
21:44the fridge a madeleine's light fluffy texture comes from whisking air into eggs and sugar before
21:49carefully folding in flour i'm using a metal spoon because apparently that deflates it less delicious
21:55brown butter knock out that air and the baker's madeleines could end up flat as a pancake everything
22:01is now in there i'm going to beat the batter for a while i feel like there's a lot of sneaky little
22:06booby traps in this technical i just don't want to be lost we're getting into piping bags and into the
22:12freezer but i want it to be cool because that's how you get the hump while tom and aaron chill okay
22:20i filled up my molds i think i'm gonna go in jasmine's wasting no time hitting the heat
22:25let's start with 10 minutes at 180 right lemon curd juice of two large lemons two large eggs beaten
22:32and 75 grams of pasta sugar stopping this from these scrambled eggs i'll add the butter at the end
22:37oh that's okay that's cody so i just want to get a call okay let's have a look i just have no
22:43idea what makes the hump i'm hoping the mold just magically creates it i think i should start baking
22:48the cake batter i really want to leave them to rest for longer but isn't there all the time
22:53what's this this goes with my outfit it's lovely that's how i call paul
23:01he comes running out naked
23:05bit thick aaron doesn't have his madeleines in yet i don't know it's freaking me out i'm like why am i
23:11further ahead than aaron bakers you are halfway through you're doing so well keep going okay let's
23:19take these out oh there's no hump that's some flat madeleines i don't want my hump i'm gonna try again
23:30maybe i was meant to chill them before oh that's why yeah they look a bit messy but they're going
23:35in the oven now i'm going to bake them for 12 minutes i think my batter was right i think i just
23:40need to chill it before it goes in the oven come on you can do this yeah okay you know what these don't
23:45take that long to bake so you only take like 10 15 minutes and you've always got them anyway so you've
23:49got nothing to lose that's what i'm thinking i've got nothing to lose i'll grab it by the pink horn
23:56no hump has made an appearance yet they're really like fluffy it's less hump and more
24:02a cup bump let's have a look what's going on there's nothing in the oven no no they're in the fridge
24:07i'm not saying we're competitive but i'm just waiting to see if he gets a hump no harm okay come
24:14on jasmine the adrenaline that is going through my veins right now is excessive for baking time to
24:19take them out that's so annoying a dome but not a hump i'm going in go on little bad boys go on home right
24:30my next day just to pipe them with lemon crude yeah we're just kind of going in and then coming out
24:35hello there we are the hump police and we've come to check out your humps there it is there's the
24:41hump i mean in an ideal world i'd have a big massive hump in an ideal world we'd all have a big massive hump
24:49not a single hump that is really sad i feel demoralized
24:53ladies you've got half an hour left we love you and your madeleines decorate your madeleines to form
24:58an ombre design how do we do an ombre design from the french word for shaded ombre is a gradual blend of
25:05color so i just want to get a good rose color on this and just adjust the color as i put the
25:09chocolate into the mold with 31 madeleines the bakers must calculate how many of each shade they'll
25:14need seven six five four three that's not enough get the maths wrong maybe get eight around the bottom
25:21and they can kiss their ombre goodbye i might just do two colors dark pink to light pink oh my gosh i've
25:26got to fill them how long do i have left you have 15 minutes left oh my days
25:32i'm gonna put both the shades of chocolate into the mold and squish the madeleine in i don't think
25:36you need too much right switch to a different color wait oh my god oh my god i just realized dark
25:43pink at the base to pale pink at the top they mean of the tower they don't mean of the madeleine oh no
25:50i'm gonna keep going this is a mess that's done put the freezer to set hard so i've done seven dark pink
25:58i need two more of these ones come on come on i'm gonna call that super quickly
26:04do you know i'm just going to start now oh my god all right let's go fast pace baby stop falling off
26:12oh come on that looks terrible i have no idea if this is what it's meant to look like
26:19and i wanted them to be quite neat but it's not gonna happen bakers you've got one minute left
26:24oh my god i thought this part would be quite easy i've lost track of which colors which do
26:29all 30 of one have to be on here come on jasmine this is the most stress i've had in the technical
26:34i've finished i mean it's a tower of madelines oh it's all right hope for the best finish the
26:40tower with a ribbon bakers your time is up oh the ribbon please bring your madeleine towers and place
26:48them behind your photos forgot the ribbon i thought the ombre was meant to be on beautiful it's like
26:55little presents well done team last technical paul and prue are expecting three towers fit for a final
27:03maybe 31 lemon curd filled madelines iced in a pink to white chocolate ombre design
27:10okay let's start with this one overall it's not bad it's quite neat i think the ribbon would have
27:15been prettier on the top really yeah it's a bit of a sort of yeah that'll do i think all the madeleines
27:19are there and they look pretty good but the whole point is okay interesting interpretation yeah some
27:24of the chocolate's broken through you know a few holes in there it's very thin yeah not enough chocolate
27:29the bake on the madeleine doesn't look too bad does it have a hump a slight hump i think it may
27:34have been over whipped yeah they're all quite flat there's a nice squeeze of curd a nice lemony flavor
27:41lemon comes through lovely moving on to these there's been a serious issue with the chocolate
27:47very thin though they have got the sort of ombre this style right it's just not all necessarily in
27:52the right place the ribbons um the ribbon seems to have defeated them all actually yeah the easiest
27:57bit there's not much of a hump in there either but the bake looks good they've got the right degree of
28:02browning there's a lot of curd in this gosh yes it tastes nothing but lemon curd moving on this is a
28:11bit of a mess yeah the chocolate's pretty terrible and they haven't got a required number
28:18they all taste absolutely delicious but there's no hump in fact there's a depression is it under baked
28:24yeah it is okay paul and prue will now rank the madeleine towers from worst to first
28:31in third place we have this one who is that jasmine you didn't have enough chocolate but you didn't
28:37have a hump it's a bit of a mess but of course they taste absolutely delicious in second spot we have
28:43this one this is this aaron the actual shading was pretty good it's a shame they went the other way
28:51around the sponge was all right she had a decent amount of lemon curd they're probably a little bit too
28:55much lemon curd okay which means tom congratulations your interpretation was really interesting they
29:03are all absolutely delicious and tom's yours was particularly delicious thank you so much
29:09nice can't believe it so i've won that i'm very happy i was a little bit sad when they gave aaron
29:14second well his looked incredible why can't believe i've never once got a first in sat licor but tomorrow
29:24i'm coming to compete for that lovely little cake stand that would look so good next to my gold fruit
29:29bowl at home anyway that was not my finest moment in the tent but i think if i was going into tomorrow
29:36feeling comfortable i might have become complacent so actually it's a bit of a kick up the bum
29:45there's just one more challenge left in this year's bake-off see you guys on the other side
29:53jazz would you say it's pretty even stevens at the moment i would yeah jasmine was considerably
29:59better than the other two in the signature but in the technical she was in third place a leader
30:04certainly diminished her nose down yeah she's got a nose in front it's very important yeah aaron he wants
30:10this today doesn't he's always been good on flavor he's adventurous potentially he could upset the
30:15apple cart because tom made an elementary mistake you need salt in a bread i mean it's textbook error
30:21isn't it but then he won the technical what's crazy is this going to be all down to this last bake if you
30:26look at the three of them and the style of their baking tom to have the finish when it comes to
30:31structure then you put it on jasmine and aaron's have the flavor so if we could create one person out of the
30:37three of them it would be the perfect baby yeah quite you do have the perfect baby paul hollywood
30:49welcome back to the tent bakers this is your last ever challenge so for your showstopper challenge
30:56the judges would love you to create an elegant and sophisticated table cake there should be grand
31:03centerpiece cakes measuring at least 1.2 meters in length that's about twice the size of paul hollywood
31:10it's probably three times actually maybe four the judges are looking for great flavor and exquisite
31:16decoration this is your last chance to impress the judges you can do this good luck you've got four
31:22hours and 30 minutes for the last time on your marks get set big let's do it
31:29oh let's go it's the final babes double mixer it's 100 necessary with the sheer volume of cake
31:381.2 meters i have never baked anything anywhere remotely on this scale right now i feel really
31:45calm like i'm in the zone i know how to do this the baker's final showstopper challenge i'm really
31:51looking forward to a tabletop centerpiece this is the biggest cake ever baked on bake-off we're asking
31:59to make a 1.2 meter cake it's a lot of sponge it's going to be a real challenge because they've got to
32:06get all those cakes baked and cooled it's all about my tasking today we want great texture on the sponge
32:13fantastic fillings and it's going to look good and i want to see a proper tabletop masterpiece this is
32:18probably the most important challenge of the entire 10 weeks for the final to rest on one cake it's
32:26terrifying really good morning jasmine on your final challenge describe to us your showstopper
32:35it's a summer celebration cake i'm going to have three layers of the bottom and top layer will be
32:39a cardamom sponge and then the middle one will be almond and raspberry in between those two layers
32:43there'll be a lemon mascarpone cream i would recognize that as jasmine yeah hang on there's
32:49no pistachio in it i was so tempted with the bake-off crown within touching distance jasmine's going all
32:56out with a cake celebrating her favorite bake-off flavors she'll recreate her cardamom sponge from week
33:02one with an almond and raspberry sponge filled with lemon mascarpone cream and covered in swiss meringue
33:07buttercream i've looked back over the last 10 weeks look to different things i've learned and really
33:11enjoyed doing the ones who got the best marks and the ones got the most comments that's what i'm
33:16doing as long as it's not a madeleine i think you'll be all right i'm not making a madeleine anytime soon
33:21while jasmine's cake is packed with bold flavors i love using cardamom i'm putting quite a lot in i
33:27want you to be able to taste the cardamom properly aaron's planning something a little more subtle this is
33:32about doji-ling tea which i'm going to grind the champagne of tea as they call it it's just delicate a
33:37lot of the things i've made have featured tea and what better way to use tea than the champagne of
33:42tea for the final of the great british baker aaron will add delicate darjeel into both his sponge and
33:48apricot compote filling and recoveries cakey and american buttercream to create a green pastel ombre
33:53effect with green leaf twills chocolate and sugar paste flowers and decorative piping to finish
33:58i feel like you're staying true to brand botanical and tea it's also going to be sweet
34:04biscuity caramelly sometimes you need lots of different components to make something tasty
34:09but you do need a hero flavor otherwise paul cries i don't know what my hero flavor is today
34:13he loves saying hero flavor doesn't he maybe he sees himself as a hero he is a hero so have you
34:18seen the meerkat adverts oh i have i don't think i've ever seen him as happy as when he goes
34:23simple put him in the room with meerkats and a cape on he's dreaming maybe i should have made a
34:28meerkat cake oh my god he would have loved that okay so fold fold it might be too late for a meerkat
34:38redesign but the bakers must wow the judges with perfect sponge this is the cardamom sponge they
34:44are going to bake for 20 minutes at 180 degrees jazz your cardamom smells gorgeous and to successfully
34:51make and bake enough for a 1.2 meter cake it's about 42 liters of sponge will require perfect planning
34:58and the ability to manage two ovens simultaneously also i need 12 tins so i'm going to bake it in two
35:04batches of six got two more cardamom to do but there's just so much to keep a track of that's the
35:09challenge today can we get it cooked can we get it cooled this requires pace oh oh my god it also
35:16requires precision because i don't have time to be redoing anything oh oh god i've broken the bowl
35:27i need to do another batch i've lost about 30 minutes it's not great right now i'm on to making
35:34cake two with my almond and raspberry cake while jasmine makes a star on another of her bake-off success
35:40stories i love doing chocolate week and making my financiers i'm making my almond and raspberry cake
35:45in tribute to that tom's going in search of redemption in week six i did a raspberry white
35:51chocolate and basil tart it was one other element away from being really delicious today we are
35:56revisiting those flavors and doing them justice tom will soak layers of delicate chiffon sponge with
36:00raspberry and basil syrup sandwich in a tropical mango and passion fruit ganache packed with fresh
36:05raspberries and he'll bring his cake to life with bright green moss to create his path to the tent lined
36:11with a chocolate beehive edible flowers and a raspberry and basil jelly recreation of the iconic
36:16bake-off chocolate cake now the big statement that we've had with you over the last few weeks is style
36:22and substance you need to nail both absolutely you certainly have the skills it's just as you've managed
36:28not to screw it up good luck mate thanks guys see you later come on it's like having a facial that
36:37is all the cardamom cakes out he's going in as jasmine's final batch of sponge enters the oven
36:43and the last of tom's exit sponges look lovely risen nicely i have to just keep up the pace now and not
36:49slow aaron's remade his batter but he's on the back foot how are you darling broke a bowl what a glass
36:57one full of cake mix oh gosh um this is the biggest cake you've ever made right yes and i'm behind
37:04throw it off that's what i do i throw that off and then we continue just keep going make curd this is
37:12the biggest card i've ever made by quite a long way white chocolate tropical ganache mango passion
37:18fruit and lemon i can't believe i'm still making sponges oh my god i am your cake and one big lemon
37:26the next sponges are in i'm just going to prepare my apricots i've created a brew darjeeling tea
37:32so that you rehydrate with some of that flavor and aroma all the cakes are baked raspberry ones
37:37are looking good i'm happy with them okay this is my buttercream i'm doing american buttercream
37:43american buttercream it's just butter and sugar very simple buttercream but there's nothing simple
37:51about jasmines i'm doing swiss marion buttercream gives a really nice smooth finish but thing is
37:58these buttercreams take ages to make these are the last two batches while aaron waits for his final
38:04cakes to bake tom and jasmine push on with decorations i'm gonna make some caramel shards some
38:10meringue kisses oh god those look delicious have you made your jelly yeah i have and i started my
38:15green sponges my green moss you could win this by simply walking over there and i'm just assembling
38:23over there honestly over there kick his toe kick his toe is that your gear over there that's my gear so
38:31i'm about to start assembling my cakes and i'm just getting these ready for my moss
38:35and breathe and breathe big time and breathe
38:42bikers we are halfway through oh we're halfway through darlings if you do well you'll get a
38:48hand shake if you don't do it won't be worth the calories
38:55come on team this is my american buttercream it's whipped up really nicely let's actually just start
39:01assembling these as tom starts building that sponge is moist aaron's still baking i'm gonna give
39:08it five more minutes struggling oh i don't know what to do now i'm gonna put this in and jasmine's
39:13swiss meringue buttercream come on is missing the butter it's gonna be so tight this is the cake soap
39:22raspberry and basil syrup the speed of you tom just need to keep moving now i'm not stopping you guys
39:27great i'm moving all around you you're flowing that's all if this sponge is done the only thing
39:32i have to bake other than this is twills i do however want these cakes cool asap i need to get
39:39these cakes assembled kick one done three more to go if i can stack them in 10 minutes ice them in
39:47minutes this feels completely impossible hello jasmine would you like another handshake he's got no hand
39:54look he's lost his hand from all your handshakes now i'm going to start filling my cakes this is
39:59my apricot i'm just a little concerned about how sweet the ganache is actually you know what lemon
40:04juice this is lemon curd cream all the elements are good i want lots of raspberries hello hello such
40:12luscious hair beautiful hair oh tom how's it going my darling yeah yeah good this is like a really key
40:17stage now where i love that you guys are here i don't know if i've ever worked this fast in my whole
40:24life oh i need the gel it's actually nuts it's the added pressure of all of the people not just paul and
40:33pru are going to try this cake and it's only just occurred to me
40:39bakers you've got one hour left an hour into the freezer final cake okay let's go i'm not there
40:50yet but i'm getting there you got it tom come on baby oh that is coming on gorgeous go on aaron
40:56this is my last cake but i need to do decorations do you know what my moss that's a good color oh
41:06that's little meringue kisses this is caramel i'll break this up and then i'll stick it in
41:12now we turn four little cakes into one long cake that's straight that's straight just want to be
41:17able to ice it yeah i'm going for the ombre effect it's age to beige this is when the swiss meringue
41:23buttercream comes into play because it's so easy to get on my dad's a posterer so maybe he would be
41:28proud of this maybe that's where i get my cake making skills from i feel like a construction worker
41:33what do i need now what do i need now can i have a blue torch please let's go baby
41:40there's something lovely about ending where i started just shoving green moss
41:45into a cake this is the texture going on bakers you have half an hour left half an hour to impress
41:52i'm gonna impress you now i'm moving onto my twioles very very quickly path is almost there come on
42:05yes bro that's amazing thank you gotta break this oh my god that's not good guys it is raining the
42:15thunder is happening it's kind of like who's gonna win who is gonna win once i finish this i'm gonna
42:25make some flowers oh my days look at these decorations i mean that says jasmine to me that's what i wanted
42:37i want a little bit of me on a cake you've surpassed yourself i think i'm gonna try and make a chocolate
42:42flower but i don't know if it will set in time oh no beehive oh god i don't have time for this bakers
42:49you've got 10 minutes left right come on flowers these are all edible flowers all delicious just keep
42:58adding and adding and adding and then it comes to life they're so fragile can i do more twioles maybe
43:03they're lilies my mom's favorite flower is lilies
43:05almost there come on i have really got to move now breathe jasmine come on keep moving bakers you've
43:16got one minute left okay what have i forgotten strawberries i'm just going to put a few chopped
43:23apricots on top just for color one beehive is there
43:28i'm feeling happy this is how i hoped it would look tom that looks epic
43:40okay bakers your time is up please step away from your showstopper it's done it's done oh my god i could
43:52cry
44:01they love each other
44:10the winner of this year's bake-off will be announced at a very special garden party
44:15and despite the inclement weather the field is full of friends family and their newfound baking besties
44:22i'm just happy to see everyone i'm happy to see all the bakers again it's been really nice to be
44:27reunited so uh yeah we can actually properly celebrate which is great it feels nice to come
44:32back again it's weird because you're so used to seeing just a few people here now there's all this
44:36it's so nice come back and not having a dress of bacon i'm really happy right now so hard to say who i'd
44:48want to win because i love them so much all three of them since day one my favorite and i think is the
44:55the winner is tom aaron always have something surprise so he may be surprised us he may win
45:05tom and aaron are just something else but jasmine has been consistently fabulous i think it'd be jasmine
45:14jasmine it's time for your showstopper i might need some help we've got yeah
45:27i'm not strong enough for this me too it's a lot of cake it's a lot of cake okay
45:39well i have to say i think it looks really beautiful your little meringue kisses are all
45:44lovely with their pastel colors i do like the way you've used the curve in there to give it that
45:49natural texture as well okay let's see what it looks like inside the top and bottom layer a cardamom
45:56sponge and in the middle one is raspberry and almond it's a lemon mascarpone cream with some
46:00more fresh raspberries inside
46:12flavor of the cake is absolutely lovely definitely cardamom but it's not overwhelming
46:16the cardamom works really well with the almond and raspberry in the middle and the lemon is
46:21subtle overall you've got a very delicate cake i think it's absolutely beautiful great job jasmine
46:28well done thank you big sigh of relief it's such a big sigh
46:34i feel like i could cry well done yes jazzy
46:41you deserved it aaron would you like to bring up your showstopper
46:46please team fs got it oh my gosh it's so heavy you're right yeah i'm good
46:58i like the size of it i like the component parts these little parts look lovely on the top
47:03but it looks a little bit rushed and that's down to the piping this slightly unusual piping around it
47:11that was my design choice so it's quite interesting that you guys
47:13do you know i really like the design and i like the colors i agree that the bits that are not quite
47:21perfect but it's really interesting this darjeeling i'm looking forward to the flavors of the sponge
47:27is darjeeling and then the filling is a jammy apricot compote with darjeeling tea and toasted milk buttercream
47:35the darjeeling does come through but i'm struggling to find a proper hero flavor the apricot is just not
47:46strong enough i actually like the flavor very much it's quite delicate a bit the cake is a little dry
47:53it's over baked sponge thank you
48:00you got it yeah i've got it
48:05thank you i love the way
48:11tom are you ready for your showstopper i'm ready
48:14shall i come now is it a free man operation i've got this has been in the gym
48:18oh it's quite heavy whoa what a cake okay
48:30wow
48:34well i have to say i think it looks absolutely stunning
48:38i love the famous bake-off cake is there a missing raspberry take it off
48:44there we go perfect that's how it should be i really like it i like the moss i like the whole
48:49thing the way it's been designed is impeccable looks absolutely wonderful it's a question of
48:54how it tastes yes so we've got three layers of raspberry chiffon sponge they are soaked in basil
49:01and raspberry soaking syrup with a little bit of lemon juice as well and then we have the passion fruit
49:06mango and lemon ganache and there's some fresh raspberries inside of that ganache as well
49:13and there's some fresh raspberries inside of that
49:21tom that tastes amazing you get the raspberry you get mango it's just wonderful
49:29great job tom uh the chiffon is particularly nice but it has constantina down at the bottom
49:35okay because of the weight of all the sponges flavor wise it's fantastic it's light on the palette the
49:40american buttercream works really nicely as well and then the tropical fruits and then the raspberry
49:44so there's a lot going on in there but you've managed to balance it all as well tom i don't think
49:49you could have improved on this cake you have the style and finally you have the substance great job
49:58thank you so much guys thank you oh for you well done mate you can't do any better than that smash that
50:13that was like the worst feedback because it's just enough to give me that little bit of hope
50:19it's true saying she doesn't know how she would possibly improve that cake it's like a tease it's
50:26just enough to make me think maybe i know that i won't win today evidently was not my day but it was
50:36theirs and they've both worked so hard whichever one has it really really deserve it i have no idea what's
50:44going to happen now i just have this feeling that they liked it but they didn't love it tom's they
50:50loved it to be honest i have no idea so i don't know what to think
51:05oh my gosh i'm gonna go
51:06oh my god as the bakers are reunited with their loved ones
51:18you just got straight for the cake paul and prue have a massive decision to make
51:24three huge cakes three incredible bakers i've never seen bigger cakes than that in my life i thought
51:30ian was going to jump out of one of them yeah i think overall the standard was pretty good yeah but
51:35aaron struggled a little i felt for aaron because as soon as you said his sponge was a bit dry he
51:41knew yeah but we are nitpicking here it's still an amazing cake it's just unfortunate he's in a tent
51:47with the other two yes tom's garden conceptually it was so clever you know the path to bake off the
51:57flavor from his cake was stunning and of course the look of it style and substance came hand in hand
52:02would you say tom and jasmine's cake were on a par i think they were i mean jasmine's cake was
52:07cardamom that's a punchy thing to do in a final yeah she managed to get the level of cardamom
52:13smack on the nose it's going to be really really difficult both did pretty well faultless cakes yeah
52:19to pick the winner is you know there's a lot of onus on us now to pick the right person
52:23so prio and i will sit and have another cup of tea yeah and we'll sit down okay another slice of cake
52:30guys it's been so real the dream team come on let's go i'm going i'm going the fair
52:35and have they decided yeah they've decided oh my god
52:52hello firstly thank you all for coming and we now ask our three finalists to step forward big round
52:59of applause for tom jasmine and aaron what a final it has been all three of you should be very proud
53:14of yourselves however there can only be one winner around here the winner of the great british bake-off
53:2420 20 25 is
53:44oh my god
53:54oh my goodness i am so i am just overjoyed
54:25when i was in the middle of exams and trying to bake while i was trying to learn all my stuff
54:30and it's been so much but i i've done it and i'm just like so unbelievably happy
54:37honestly mate oh you are so amazing and to have done it with such an awesome group of people
54:46every single thing you really deserve
54:48when it comes to jasmine you don't want anything but the best friend because she does what she does
54:56so well and she did literally deserved it i can't feel bad for not winning against that powerhouse of a
55:03pocket-sized baker 10 out of 10 12 out of 10 happy she has just been so flawless throughout there was no
55:10other way that could have gone today thank you so much the thing about jasmine is she has been
55:17steady the whole way through almost unheard of to be so consistent and so good she's an extraordinary
55:23girl there was not one week we thought she could go for it not once that's unusual and to win five star
55:29bakers and then win over all that's never happened before she's done an incredible job all the way
55:34through the bake-off this year and she is a worthy winner and she is the best one we've seen for quite a
55:39while actually
55:39i want to say to myself when i don't think i'm going to be able to do something when i don't
55:45have faith in myself that i just should give it a try and try and try again
55:52and something great might happen you never know
55:54when we walk down the street we don't care we see you and me don't have to run
56:07it's the greatest power of them all
56:26i've got a new client today all the way from essence
56:37i've got a new client we always laugh don't have to cry
56:59oh that's such a lovely ring
57:07It's the greatest power in the world
57:09We've got love, love, power
57:13It's the greatest power in the world
57:17We've got love, love, power
57:21And together we can't fall
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