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The Great British Bake Off - Season 16 Episode 10 - The Final
The Great British Bake Off
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The Great British Bake Off
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FunTranscript
00:01How far do you think you could go in this competition? Maybe tomorrow
00:04There were 12 keep telling myself nothing bad ever happens on big off. Oh
00:11I've had a man. This is ridiculous, especially not to me
00:19Now
00:21There are three don't ever worked this fast in my whole life the winner
00:26Can I do more twirls maybe? Of the great British Bake Off
00:33It's gonna be so tight is wait. Oh my god. Oh my god
00:56The final last one here we go after nine weeks and 27 challenges
01:09It's so empty. It is so just three more bakes stand between our finalists and the Bake Off crown
01:15Hey, where's mine?
01:19From week one jasmine's hardly put a foot wrong. I think they look neat as a pin her command of classic flavors milk chocolate and hazelnut
01:27They're delicious flawless execution very neat precise three jasmine an incredible work ethic has seen a scoop two handshakes
01:37Oh
01:39And she's only the second in Bake Off history
01:42Jasmine jasmine to score five star baker wins
01:47It feels like all my hard work. It's all paid off. I would really really really love to win
01:54Like really love it
01:56Tom's creativity and eye for design
02:00It's unique. I've never seen anything quite like that before impressed from the very beginning
02:04It's faultless earning him to Hollywood handshakes
02:09And he was the first of our finalists
02:11T to the O to the M. Yes, Tom
02:13To become star baker
02:15But despite a strong start
02:17His path to the final has been bumpy
02:19Flavors and textures for me
02:21Not there
02:22Sometimes struggling to achieve both style and substance
02:24It's more exciting to look at
02:26Yeah
02:27Than it is to eat
02:28He scraped through last week's semi-final
02:31There is zero chance I ever thought I was gonna be standing here in the final
02:34So I'm not even nervous. I just feel so excited and lucky to be here
02:39I feel like everyone's slightly playing it safe apart from you
02:43I could die on that hill
02:44A risk taker
02:45Aaron's fondness for unusual flavours
02:47Grapefruit and mint
02:48Yuzu with a bit of pear
02:50Hasn't always hit the mark
02:51Those flavours are absolutely delicious
02:53But I don't think they go very well together
02:55But when he gets it right
02:57Yes, Aaron
02:58The results are astonishing
03:00That's pretty faultless
03:03And while he took the star baker crowning chocolate week
03:06Oh my god
03:07There's another coveted Bake Off accolade that's eluded him
03:11For a long time I was just daydreaming about getting a handshake
03:14But now focus is on winning
03:16Jasmine is the one to beat
03:18But I also think everyone's got an equal chance today
03:20So it could be anyone's
03:22I hope it's mine
03:27Congratulations bakers
03:29You have made it to the final of the Great British Bake Off
03:33Just enjoy yourselves, throw yourself into it and have a good time
03:36But try and win
03:40So for your last ever signature bake
03:42The judges would like you to bake twelve filled and iced finger buns
03:47You have to make two batches of six that differ in flavours and decoration
03:52You have two hours and forty-five minutes
03:57On your marks
03:58Get set
03:59Bake
04:01Oh my gosh
04:02It's the final ever signature bake
04:04Here we go, buckle up
04:05We're on our way
04:06We're on our way
04:07I love iced buns
04:09This is so nostalgic
04:10And simple
04:11The baker's final signature challenge is an interesting one
04:14It's an ice bun
04:16Classic bakery favourite
04:18The perfect iced finger is very even in shape
04:21It's extremely light, soft dough
04:24With some very smooth, luxurious icing
04:27Now that sounds incredibly simple
04:29But actually to make that bread in a time is really difficult
04:33They'll have to use every single minute to rise and prove their iced fingers
04:38Because that's the secret with a good bun
04:40Yes, we want all the beautiful toppings, fantastic fillings
04:44But more importantly, the texture of the iced bun has to be spot on
04:48Fail lap and that'll be it
04:50Morning Tom
04:51Morning, how are we doing?
04:52Welcome to the final
04:53Thank you so much
04:54Congratulations
04:55So tell us all about your ice buns
04:57An ice finger bun
04:58It's like a hot dog bun, isn't it?
04:59It is, yeah
05:00With icing on it
05:01So I thought I'd just make a hot dog
05:02So it's a peaches and cream cheese buttercream frankfurter
05:05And then some candied nuts instead of the crunchy onions
05:08Nice
05:09Tom's hot dog finger buns will be topped with a lemon icing mustard
05:12And served alongside six pina colada inspired buns
05:16Topped with a boozy rum icing
05:18Have you practised this and did it well in the time?
05:20Yeah, I've actually been super happy with how the dough's been coming out
05:23Gorgeous crumb, really soft, you press it, bounces back
05:26Well good luck Tom
05:27Thanks guys
05:28Have a good time Tom
05:29Thank you Prue
05:30While Tom spent his pre-final practices perfecting bread for his finger buns
05:34A nice bun is nothing but dough so it's super important the dough goes right
05:37Aaron spent it in A&E
05:39I can't believe you broke your toe
05:41Don't break anything today, no tumbles, no acrobatics
05:45To be honest, it's so much better than it was the other day
05:47Sat there on the bed going
05:48Oh my God
05:49Throw the pain away
05:51Speaking of tongues
05:52Throw it
05:54While Aaron is a little tentative on his toes
05:56He's much more confident in his finger buns
05:59Six of which he'll be flavouring with strawberry and rhubarb
06:02While the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline
06:07If you have three good bakes now, you've done it
06:09I know
06:10I'm just hoping to actually leave here with a handshake
06:12I might be able to organise that for you
06:14You reckon?
06:15Yeah, on the dark web
06:16It's the look-alike
06:17You meet him in Ali at midnight and he just goes
06:22In his bid for the elusive Hollywood handshake
06:24I live in hope
06:25Aaron is aiming for buns with a light fluffy texture
06:28It's just a simple bread dough with an egg yolk and some butter
06:31It's like a really light brioche
06:33But Tommy's having issues with his dough
06:36It's definitely feeling on the dry side
06:38First prove can do one this
06:39So let's hope and pray
06:41I'm going to prove for about 45 minutes
06:44I'm going to prove that for as long as I can
06:47Normally I want to do 45 minutes
06:49But I really need to leave time for the second prove
06:52I've just got to do the same as I did in bread week
06:54And then it should be okay
06:57With a bread week win behind her
06:59Jasmine's hoping to impress again with finger buns
07:02Flavoured with strawberry and lemon
07:03And apricot and white chocolate
07:05The final regardless of your five times star baker
07:09Is actually a great leveller
07:10It's like the final at Wembley
07:12Whichever team turns up is going to win
07:14I feel like I need to bring it this week
07:16Yeah
07:17With the first prove well underway
07:19Bread is rising
07:20The baker's focus has turned to fillings
07:23This is going to be a peach buttercream
07:25This is going to be the frankfurter
07:26That sits inside of the bun
07:27And while a classic finger bun is a study of simplicity
07:30Come on
07:31Prue and Paul will be expecting flavours worthy of a final
07:35This is my apricot jam
07:37I've looked over the last ten weeks
07:38And seen what flavours that the judges have enjoyed
07:41And bringing them back to the tent
07:43Have you got any surprises for us this week?
07:44You always go your own way, don't you?
07:46Pear and hazelnut
07:47Splashy yuzu juice
07:48That's bold
07:49I've got a good feeling about you
07:51Don't get my hopes up, Noel
07:53Why not?
07:54Dare to dream
07:55That is true
07:56You should always dare to dream
07:57From a child
07:59It's always been determined to do everything
08:01It's not one night and pork in sight
08:04You ate with your hands
08:06Brassbursor taught him resilience
08:08And I always taught him that
08:10You follow your dreams
08:12And he has
08:13He's got bored
08:15So that's where he gets his determination from
08:17His mum
08:18And Aaron has never given up on his dream of entering the tent
08:25First applied, I think it was 2017
08:27And I applied the year after
08:29And as the years went on
08:30I just didn't think I had the skill
08:32But I always trusted that I had the tenacity to actually try
08:36Oh, I'm so proud, babe
08:38Thank you
08:39I had so much encouragement from my friends and family
08:41Who wants me to succeed and do well
08:45And follow something which I'm really passionate about
08:49What would it mean to him to win?
08:53Everything
08:54Because it's been six, seven years in the making
08:57I think it would be everything
08:59Yeah, hopefully Aaron will believe in Aaron like we do
09:03Yes
09:04If he were to win
09:05Finally be like, yes
09:06Yes
09:07I am good
09:08You never know
09:09We shall see
09:10If you believe
09:11Don't think believing is enough
09:12I think it's going to taste good
09:13It's going to look good
09:14And a little bit of originality
09:15Yeah
09:16A little bit of you
09:17A little bit of you
09:18Well, not you, but a me
09:19It shows a little bit of me you've gone wrong somewhere
09:21Okay
09:23With the first proof pushed as far as they dare
09:25I don't know why I'm feeling nervous
09:27Because I did well in bread week
09:28But it's just stressing me out this week
09:30The bakers face a race to shape their buns
09:33It's definitely not going to be the nicest dough in the world
09:35But we just have to keep moving
09:37So I'm just folding them in to get the ball
09:40From here I'll roll it out into fingers
09:43But with finger buns size matters
09:45Too long and thin
09:46And they won't have the height the judges expect
09:49Come on, let's go
09:50But short and fat
09:51And they'll lack that classic elegant finger shape
09:54Oh, look at your little ice buns
09:56Looking beautiful
09:57Thank you very much
09:58But one baker
09:59What are you looking at?
10:00I literally don't understand what has happened
10:02Has other concerns
10:03Look at that
10:04Like that should just be really soft
10:06Something else has happened there
10:11I think I know what one of the problems is
10:19I put citric acid
10:21Instead of salt
10:22Into the dough
10:23Oh, Alison
10:24They just look really similar
10:25And I just wasn't paying enough attention
10:27Oh, no, Tom
10:28I just thought that's salt there, obviously
10:30Then I suddenly thought
10:31Oh, do you think your family are proud of you?
10:32And then I was like
10:33No, don't say that now
10:34When I've made a mistake
10:35I need to keep positive
10:36Remember they're still proud of you
10:37No matter what the outcome
10:38No, yes
10:39Look at you, Tom
10:40Look at you, man
10:41You are something to be proud of
10:43Stop it
10:44Growing up
10:45My relationship with food has been interesting
10:48Because I knew I was gay from a really young age
10:51Which meant I had quite a lot of time to learn how to hide it
10:55Baking was the one thing that I would allow myself to indulge in
10:58That felt I was able to be myself
11:00But what started as a form of escapism soon became an obsession
11:04Once he's got a passion for something
11:06He gives it his full intensity
11:08And that's him
11:09And I think he's found a way to deal with issues in life
11:13Despite having quite extreme anxiety, he is stuck at it
11:18And it's really showed me that our Tom, he could do anything he turns his hand to now
11:23And that, as a mum, just makes me prouder than anything I could possibly imagine
11:27Love you to death
11:28Cheers
11:29Cheers
11:30Love you Tom
11:31Cheers
11:32Baking for him was like a solace
11:34And Bake Off has definitely been this opportunity to show his creativity and be super proud of it
11:40I think he's so lucky that he's got a support network around him
11:43Just to help him on his way
11:46Yeah, just so incredibly proud of him
11:50I think making such a rookie mistake, I can like feel my imposter syndrome kicking in
11:54Feeling like I shouldn't be here in the final
11:56And I've got to put that out of my head
11:58And just keep moving
12:00Bakers, you are halfway through your final signature
12:04While finger buns are left to rest for their second proof
12:07Leave them in for as long as I feasibly can
12:10They have to be in the oven in the next 30, 40 minutes
12:13The bakers toil on
12:15Right, next up
12:16With their fillings and frostings
12:17Now I'm moving on to my creme patch
12:19What's happening? That looks like dog sick
12:21No, you have a way with words
12:23Have you ever been told that?
12:24If they said to you, you can't win
12:27But you've got to choose who wins
12:29Yeah, who would you choose?
12:30Who would you like best?
12:31Well, it's like having kids
12:33I feel like you can't have a favourite
12:35You definitely can
12:36Do you think you're the favourite in your family?
12:39Her?
12:40No, my brother
12:41Actually, you're my sister
12:42What, you're third?
12:43Third favourite?
12:44You're the favourite?
12:45You're the favourite?
12:46No, no, no, no, no
12:47Because I'm like middle child
12:48I just get forgotten about it
12:49Now she's the star
12:50I'm the first child
12:51Oh, that checks out
12:52That checks out?
12:53As the second child, you know, she was often ignored
12:58So I would literally lift her out of the pushchair
13:00Put her on the floor
13:01And she would go off and find things to do
13:03Always very determined
13:06I guess a part of that determination comes from obstacles and challenges that she's faced
13:13Growing up with alopecia, it's been really hard to see myself as good enough
13:20But my resilience to kind of get up and just keep going has grown so much
13:24Because I don't want to ever not do something because of my alopecia
13:28Because then it's almost won
13:30Thank you
13:31And Jasmine's needed every bit of determination and grit
13:34As she's juggled being in the tent while sitting her medical exams
13:38I have just been amazed at how hard she's worked
13:40Because it has really been quite a sacrifice
13:43Just absolutely focused on her baking and her medical exams
13:47To Jasmine!
13:48To Jasmine!
13:50Woo!
13:51I am unbelievably proud of her, of how far she's come
13:54And whatever happens in the final, she's triumphed
13:57Yeah
13:58Yeah
13:59These are proved
14:01I need 50 minutes to bake, cool and decorate
14:04I feel like I'm on time
14:06They've proved
14:07We'll have buns so we can put stuff inside
14:09And versus where I was five minutes ago, that feels like a real win
14:12There's just one hour left
14:14Okay, I'm going in
14:15These are going to literally bake for like 10 to 12 minutes
14:18Great, they're going in
14:20Now I need icing
14:22This is rum for the pina coladas
14:24This is the mustard
14:25I am going to make it a little bit thicker
14:27It just needs to hold the shape of like a mustard
14:29I'm making water icing
14:31But I'm not doing water
14:32I'm doing lemon
14:33It's just quite sweet
14:34The lemon takes the edge off it
14:36Oh, I wish they were taller
14:38Tom, are yours really flat?
14:39Yeah, but that's because I've messed up my dough
14:41Mine feels so flat
14:43Oh my gosh, they look amazing, Aaron
14:46I just think the way it's expanded here
14:48Perhaps it needed proving longer
14:49I could just be being hypercritical
14:51Oh, that's so sad
14:53They're nowhere near as domed as they should be
14:55But at least we've got something to put things in
14:57They're looking a bit flat
14:58But then making bread for Paul is just always scary
15:01Bakers, you've got 15 minutes left
15:03Keep going
15:04Okay, icing
15:05This is not my most glamorous work
15:07I tried every implement at home
15:09And it was the one that worked best
15:11This is the peaches and cream buttercream frankfurter
15:15Ah, should have worked out a better way of doing this
15:19Mustard icing, let's go
15:20And I know it's not a typical iced bun
15:23I just couldn't find a way to make them look neat
15:26This icing is just impossible to make it ever look good
15:29Trying to keep a steady hand in these last few minutes is near impossible
15:33I think he will say they're slightly under-proved
15:36But these on top
15:37Tiny bits of hint transform a bake
15:40Bakers, your time is up
15:43Please step away from your iced buns
15:48Can't complain that much
15:50It's edible
15:55It's judgement time for the finalists and their iced finger buns
15:59Hi Tom
16:00Hello, how are you doing?
16:01Hi Tom
16:02The bread looks awful
16:07Yeah, I'm really not happy with the bread
16:09But I love the decoration
16:10Okay
16:11We have the pina colada finger buns
16:13Which are a pineapple gel with a coconut creme pat
16:16And then some rum icing on the top
16:19I really like the flavour
16:20I think the rum is a little too dominant
16:23Yeah
16:24The bread is definitely tough
16:25Your bread is awful
16:26I think instead of salt, I put citric acid in
16:28Do you know if that would have any impact?
16:30Yeah, it would certainly slow it up
16:31Yeah, yeah
16:32The activation of the yeast
16:33Okay
16:34And then we have top dog finger buns
16:36Which are a peach and cream cheese buttercream
16:39With cream cheese icing on the top
16:45The peaches and cream are lovely
16:46The flavours in that are beautiful
16:48Stunning, but I'm really struggling with that bread
16:54Chunky little monkeys, aren't they?
16:56They really are
16:57They are
16:58Okay
16:59The green ones are pear and hazelnut
17:03I love the filling
17:04The pear comes through nicely
17:06And I like the bread because it's quite soft
17:09It's softish
17:10And it's too tight
17:11It needs to open up a little bit more
17:13I've got a nut
17:14It's hazelnut in there
17:15It is
17:16It's nice, that
17:17That's what makes the cream taste so good
17:18Yeah, nice flavour
17:19Okay
17:20The pink ones are rhubarb and strawberry
17:23With a vanilla creme mucilline
17:26Rhubarb works beautifully well, don't they?
17:28And the creme pat works beautifully well
17:29The issue is the bread is just too hard
17:31Okay
17:32Nice flavours
17:33Appreciate it
17:34Thank you, Ryan
17:35Thank you
17:36The shape looks good, but it looks quite flat
17:42You've lost a bit of height on that
17:44You may have knocked some air out of it
17:45But I like the toppings
17:46Right, let's have a look
17:48They have strawberry jam and then a lemon cream
17:51I love the soft dough
17:55Yeah, I've got a mouthful of mint
17:57That works really nicely
17:58It's got strawberry
17:59Very strawberry
18:00It's lovely
18:01Yeah, it is
18:02It's really nice
18:03Shall we taste the apricot one?
18:04Oh, yeah, yeah
18:05The orange ones have an apricot jam
18:06And a white chocolate creme diplomate
18:08That is absolutely delicious
18:11It's got a nice zing to that apricot
18:13But the creme diplomate is so luxurious
18:15And silky smooth
18:16It works really nicely with it
18:18Yeah, I think you've done a decent job with that, Jasmine
18:21Well done
18:22Thank you
18:23Thank you
18:24I am proud that I managed to produce that in the time
18:27Get it to where I wanted it to be
18:29It wasn't perfect, but I'm just perfectionist
18:31And I need to get it with myself
18:33Of course I would have loved to have smashed it out of the park
18:35But it's the last one
18:37And I'm not coming away feeling like I've done terribly
18:39You know, I definitely feel like I've let myself down
18:42I know that when I've made those at home
18:45They're great
18:46But that doesn't matter when you get into the tent
18:47Like the only thing that matters is being able to replicate it in there
18:53With their signature finished
18:54The bakers now face one last gingham shrouded mystery challenge
19:00Hello bakers, welcome back to the tent
19:02It's time for your technical challenge
19:04And this one has been set for you
19:06By the high priest of patisserie, Prue Leaf
19:09Prue, have you got any words of advice for our finalists?
19:12You guys have got the skill
19:14Have you got the delicacy?
19:16As ever this challenge will be judged blind
19:18So we're going to have to ask these two to do one
19:21So for your technical challenge
19:24Prue would love you to make a tower
19:26Of exquisitely decorated white chocolate and lemon madeleines
19:31Your madeleines should be made with a bourre noisette
19:35And filled with lemon curd
19:37But they also have to have that characteristic hump
19:40You've got two hours and fifteen minutes
19:42On your marks
19:43Get set
19:48Final technical baby
19:49Oh god no
19:51Have you read the method?
19:53There's no instructions
19:54The actual method just says to make a madeleine tower
19:57Oh my goodness
19:58I have to make a tower of madeleines
20:00We've never made a madeleine
20:04I see we brought the traditional British summertime weather today
20:07I know
20:08But the final technical Prue and it's madeleines
20:11What I like about this is it's a kind of party twist
20:14To make a celebration tower
20:16I think it looks great
20:17Need 31 madeleines altogether
20:19And they've got to stuff them with lemon curd
20:21Yeah
20:22And the icing is melted chocolate
20:23Got a lovely golden colour, hasn't it?
20:25Yes
20:26And it's got a proper hump on it
20:28Yeah it has
20:29The most important thing is to get the batter chilled
20:32What makes things rise well is a shock of the heat
20:35So if you cool your batter and it's going into a hot oven
20:38It accentuates that shock
20:40Ah
20:42That is good
20:43The chocolate is enough to ice every mouthful
20:46But it's not too thick
20:47You've got that lightness in the sponge
20:48Then you get that zing from the curd itself
20:50It's going to be interesting to see how our bakers deal with this
20:53Get this right
20:54This could win in the baker
20:59I'm going to start the
21:00I should be able to say this
21:01That's why I'm not going to speak in French
21:03It's basically just brown butter
21:04I want to make sure I don't burn this butter
21:06I just want it browned nicely
21:08I basically cook it until it smells nutty
21:11Looks good, smells good
21:12Right
21:13Let me put the zest in here
21:15Your last technical
21:18It must feel good
21:19I actually like the technicals
21:20Do you?
21:21Even though I can be rubbish at them
21:23I still enjoy doing them
21:24But these have got firsts
21:25And I haven't had firsts yet
21:26Have you never had a first?
21:27Second
21:28Today is the day
21:30Today is the day
21:32Today is the day
21:33Brown butter now is in the fridge to chill
21:34Alright, I'm going to get my batter together as quick as possible
21:37Because you need enough time to rest in the fridge
21:39A madeleine's light fluffy texture comes from whisking air into eggs and sugar
21:44Before carefully folding in flour
21:46I'm using a metal spoon because apparently that deflates it less
21:49Delicious brown butter
21:51Knock out that air and the baker's madeleines could end up flat as a pancake
21:55Everything is now in there
21:56I'm going to beat the batter for a while
21:58I feel like there's a lot of sneaky little booby traps in this technical
22:03I just don't want to be lost
22:05I'll get it into piping bags and into the freezer
22:08I want it to be cool because that's how you get the hump
22:12While Tom and Aaron chill
22:14Okay, I've filled up my moulds
22:16I think I'm going to go in
22:17Jasmine's wasting no time hitting the heat
22:20I'm going to start with ten minutes at 180
22:22Right, lemon curd
22:23Juice of two large lemons
22:25Two large eggs beaten
22:26And 75 grams of pasta sugar
22:28Stopping this from these scrambled eggs
22:30I'll add the butter at the end
22:31Oh, that's okay
22:32That's curdy
22:33So I just want to get a call
22:34Okay, let's have a look
22:36I just have no idea what makes the hump
22:39I'm hoping the mould just magically creates it
22:42I think I should start baking a cake batter
22:44I really want to leave them to rest for longer
22:46But it isn't there all the time
22:49What's this?
22:50This goes with my outfit
22:51It's lovely
22:53That's how I call Paul
22:54He comes running out naked
22:58Bit thick
23:01Aaron doesn't have his madeleines in yet
23:04I don't know, it's freaking me out
23:05I'm like, why am I further ahead than Aaron?
23:07Bakers, you are halfway through
23:11You're doing so well
23:12Keep going
23:13Okay, let's take these out
23:15Oh, there's no hump
23:17That's some flat madeleines
23:19I don't want my hump
23:21I'm going to try again
23:22Maybe I was meant to chill them before
23:26Oh, that's why
23:28Yeah, they look a bit messy
23:29But they're going in the oven now
23:31I'm going to bake them for 12 minutes
23:33I think my batter was right
23:35I think I just need to chill it
23:36Before it goes in the oven
23:37Come on, you can do this
23:38Yeah, okay, come on
23:39You know what, these don't take that long to bake
23:40They only take like 10-15 minutes
23:42You can redo them
23:43And you've always got them anyway
23:44So you've got nothing to lose
23:45That's what I'm thinking
23:46I've got nothing to lose
23:47I'll grab it by the pink horn
23:48No hump has made an appearance yet
23:53They're really, like, fluffy
23:55It's less hump and more A cup bump
23:58Let's have a look what's going on
24:00There's nothing in the oven
24:01No, no, no, they're in the fridge
24:03I'm not saying we're competitive
24:05But I'm just waiting to see if you get to hump
24:07No hump
24:08Okay, come on, Jasmine
24:10The adrenaline that is going through my veins right now
24:12Is excessive for baking
24:13Time to take them out
24:16That's so annoying
24:17A dome, but not a hump
24:19I'm going in
24:21Go on, little bad boys
24:23Go on, hump
24:24Right
24:25My next day is just to pipe them with lemon curd
24:27We're just kind of going in
24:29And then coming out
24:30Hello there
24:31We are the hump police
24:32And we've come to check out your humps
24:34There it is
24:35There's the hump
24:36I mean, in an ideal world
24:37I'd have a big massive hump
24:38In an ideal world
24:39We'd all have a big massive hump
24:41Not a single hump
24:44That is really sad
24:46I feel demoralised
24:48Bakers, you've got half an hour left
24:50We love you
24:51And your madeleines
24:52Decorate your madeleines to form an ombre design
24:54How do we do an ombre design?
24:56From the French word for shaded
24:58Ombre is a gradual blend of colour
25:00So I just want to get a good rose colour on this
25:02And just adjust the colour
25:03As I put the chocolate into the mould
25:04With 31 madeleines
25:06The bakers must calculate
25:07How many of each shade they'll need
25:09Seven, six, five, four, three
25:11That's not enough
25:12Get the maths wrong
25:14Maybe get eight around the bottom
25:15And they can kiss their ombre goodbye
25:17I might just do two colours
25:19Dark pink to light pink
25:20Oh my gosh
25:21I've got to fill them
25:22How long do I have left?
25:24You have 15 minutes left
25:26Oh my days
25:27I'm gonna put both the shades of chocolate
25:29Into the mould
25:30And squish the madeleine in
25:31I don't think you need too much
25:32Right, switch to a different colour
25:34Wait, oh my god
25:35Oh my god
25:36I just realised
25:38Dark pink at the base
25:39To pale pink at the top
25:40They mean of the tower
25:41They don't mean of the madeleine
25:43Oh no
25:45I'm gonna keep going
25:46This is a mess
25:47That's done
25:48Put the freezer to set hard
25:50So I've done seven dark pink
25:52I need two more of these ones
25:54Come on, come on
25:56I'm gonna cool that super quickly
25:58Do you know what?
25:59I'm just gonna start now
26:01Oh my god
26:02Right, let's go
26:03Fast pace, baby
26:04Stop falling off
26:06Oh, come on
26:08That looks terrible
26:10I have no idea if this is what it's meant to look like
26:13And I wanted them to be quite neat
26:15But it's not gonna happen
26:16Bakers, you've got one minute left
26:18Oh my god
26:19I thought this part would be quite easy
26:21I've lost track of which colours which
26:23Do all 30 of us have to be on here?
26:25Come on, Jasmine
26:27This is the most stress I've had in the technical
26:29I've finished
26:30I mean
26:31It's a tower of Madeleine's
26:32It's alright
26:33Hope for the best
26:34Finish the tower with a ribbon
26:36Bakers
26:37Your time is up
26:38Oh the ribbon
26:40Please bring your Madeleine towers and place them behind your photos
26:44Forgot the ribbon
26:45I thought the ombre was meant to be on the Madeleine's
26:48Yours are beautiful
26:49It's like little presents
26:51Well done team
26:52Five, last technical
26:53Paul and Prue are expecting three towers fit for a final
26:57Maybe 31 lemon curd filled Madeleines
27:00Iced in a pink to white chocolate ombre design
27:05Okay, let's start with this one
27:07Overall it's not bad, it's quite neat
27:09I think the ribbon would have been prettier on the top really
27:11Yeah, it's a bit of a sort of, yeah, that'll do
27:13I think all the Madeleines are there
27:14And they look pretty good
27:15But the whole point is ombre
27:17Interesting interpretation
27:18Yeah, some of the chocolate's broken through
27:20The holes through
27:21Yeah, a few holes in there
27:22It's very thin
27:23Yeah, not enough chocolate
27:24Yeah
27:25The bake on the Madeleine doesn't look too bad
27:26Does it have a hump?
27:27A slight hump
27:28I think it may have been over whipped
27:30Yeah, they're all quite flat
27:31There's a nice squeeze of curd
27:34A nice lemony flavour
27:36Lemon comes through lovely
27:38Moving on to these
27:39There's been a serious issue with the chocolate
27:41Very thin
27:42Though they have got the, sort of ombre, the style right
27:45They're just not all necessarily in the right place
27:47The ribbons, erm...
27:49The ribbon seems to have defeated them all, actually
27:51Yeah, the easiest bit
27:52There's not much of a hump in there either
27:54But the bake looks good
27:56They've got the right degree of browning
27:58There's a lot of curd in this
28:00Gosh, yes
28:03It tastes nothing but lemon curd
28:04Moving on
28:05This is a bit of a mess
28:07Yeah, the chocolate's pretty terrible
28:09And they haven't got a required number
28:13They all taste absolutely delicious
28:15But there's no hump
28:16In fact, there's a depression
28:18Is it underbaked?
28:19Yeah, it is
28:20OK
28:21Paul and Prue will now rank the Madeleine Towers
28:24From worst to first
28:26In third place we have this one
28:27Who is that?
28:28Jasmine
28:29You didn't have enough chocolate
28:31You didn't have a hump
28:33It's a bit of a mess
28:34But of course they taste absolutely delicious
28:37In second spot we have this one
28:40Who is this?
28:43Aaron
28:44The actual shading was pretty good
28:45It's a shame they went the other way around
28:47The sponge was alright
28:48She had a decent amount of lemon curd
28:49And they're probably a little bit too much lemon curd
28:51OK
28:52Which means, Tom
28:54Congratulations
28:55Your interpretation was really interesting
28:57They are all absolutely delicious
28:58And Tom's yours was particularly delicious
29:01Thank you so much
29:02Nice
29:03Can't believe it
29:05To have won that
29:06I'm very happy
29:07I was a little bit sad when they gave Aaron second
29:09But his looked incredible
29:11Why?
29:12I can't believe I've never once got a first in technical
29:17But tomorrow I'm coming to compete for that lovely little cake stand
29:22That would look so good next to my gold fruit bowl at home
29:25Anyway
29:26That was not my finest moment in the tent
29:28But I think if I was going into tomorrow feeling comfortable
29:32I might have become complacent
29:34So actually it's a bit of a kick up the bomb
29:40There's just one more challenge left in this year's Bake Off
29:43See you guys on the other side
29:45Gioah
29:46Gioah
29:47Gioah
29:48Right, Jazz
29:49Would you say it's pretty even Stevens at the moment?
29:52I would, yeah
29:53Jasmine was considerably better than the other two in the signature
29:56But in the technical she was in third place
29:59A lead has certainly diminished
30:00A nose
30:01A nose in front
30:02Yeah, she's got a nose in front
30:03It's a great way of putting it, yeah
30:04Aaron, he wants this today, doesn't he?
30:06He's always been good on flavour, he's adventurous
30:08Potentially he could upset the apple cart
30:10Because Tom made an elementary mistake
30:13You need salt in a bread
30:14I mean, it's textbook error, isn't it?
30:16Bad mistake
30:17But then he won the technical
30:18What's crazy?
30:19Is this going to be all down to this last bake?
30:21If you look at the three of them and the style of their baking
30:24Tom to have the finish
30:25When it comes to structure then you put it on Jasmine
30:28And Aaron to have the flavour, so
30:30If we could create one person out of the three of them
30:32It would be the perfect baker, wouldn't it?
30:34Yeah, quite
30:35You do have the perfect baker
30:36It would be Paul Hollywood
30:37Nice to meet you
30:44Welcome back to The Tent Bakers
30:46This is your last ever challenge
30:49So for your showstopper challenge
30:51The judges would love you to create an elegant and sophisticated table cake
30:56There should be grand centrepiece cakes
30:59Measuring at least 1.2 metres in length
31:02That's about twice the size of Paul Hollywood
31:05It's probably three times actually
31:06Maybe four
31:07The judges are looking for great flavour and exquisite decoration
31:12This is your last chance to impress the judges
31:15You can do this
31:16Good luck
31:17You've got four hours and 30 minutes
31:19For the last time on your marks
31:21Get set
31:22Bake
31:23Let's do it
31:24Ooh, let's go
31:26It's the final babes
31:27It's the final babes
31:29Double mixer
31:30It's 100% necessary with the sheer volume of cake
31:331.2 metres
31:35I've never baked anything anywhere
31:37Remotely on this scale
31:38Right now I feel really calm
31:40Like I'm in the zone
31:41I know how to do this
31:42The baker's final showstopper challenge
31:45I'm really looking forward to
31:47A table top centrepiece
31:49This is the biggest cake ever baked on Bake Off
31:53We're asking them to make a 1.2 metre cake
31:56It's a lot of sponge
31:58It's going to be a real challenge
32:00Because they've got to get all those cakes baked and cooled
32:04It's all about multitasking today
32:06We want great texture on the sponge
32:08Fantastic fillings
32:09And it's going to look good
32:10And I want to see a proper table top masterpiece
32:13This is probably the most important challenge of the entire ten weeks
32:18For the final to rest on one cake
32:21It's terrifying really
32:24Good morning Jasmine
32:26Good morning
32:27On your final challenge
32:28Describe to us your showstopper
32:30It's a summer celebration cake
32:31I'm going to have three layers
32:32The bottom and top layer will be a cardamom sponge
32:35And then the middle one will be almond and raspberry
32:37In between those two layers
32:38There'll be a lemon mascarpone cream
32:40I would recognise that as Jasmine
32:43Hang on, there's no pistachio in it
32:45I was so tempted
32:47With the Bake Off crown within touching distance
32:50Jasmine's going all out with a cake celebrating her favourite Bake Off flavours
32:54She'll recreate her cardamom sponge from week one
32:57With an almond and raspberry sponge
32:59Filled with lemon mascarpone cream
33:01And covered in Swiss meringue buttercream
33:03I've looked back over the last ten weeks
33:05Looked at different things I've learnt
33:06And really enjoyed doing
33:07The ones that got the best marks
33:08And the ones that got the most comments
33:10That's what I'm doing
33:11As long as it's not a madeleine
33:13I think you'll be alright
33:14I'm not making a madeleine any time soon
33:16While Jasmine's cake is packed with bold flavours
33:19I love using cardamom
33:21I'm putting quite a lot in
33:22I want you to be able to taste the cardamom properly
33:24Aaron's planning something a little more subtle
33:27This is my darjeeling tea which I'm going to grind
33:29The champagne of tea as they call it
33:31It is delicate
33:32A lot of the things I've made have featured tea
33:34And what better way to use tea
33:36Than the champagne of tea
33:37For the final of the Great British Bake Off
33:39Aaron will add delicate darjeeling
33:41To both his sponge and apricot compote filling
33:44And he'll cover his cake in American buttercream
33:46To create a green pastel ombre effect
33:48With green leaf twills, chocolate and sugar paste flowers
33:51And decorative piping to finish
33:53I feel like you're staying true to your brand
33:55Botanical
33:56And tea
33:57It's also going to be sweet, biscuity, caramelly
34:00Sometimes you need lots of different components
34:02To make something tasty
34:03But you do need a hero flavour
34:05Otherwise Paul cries
34:06I don't know what my hero flavour is today
34:08He loves saying hero flavour doesn't he?
34:10Maybe he sees himself as a hero
34:11He is a hero
34:13Have you seen the meerkat adverts?
34:15Oh I have
34:16I don't think I've ever seen him as happy as when he goes
34:18Simple
34:20Put him in a room with meerkats and a cape on
34:22He's dreaming
34:23Maybe I should have made a meerkat cake
34:24Oh my god he would have loved that
34:29OK so fold, fold
34:31It might be too late for a meerkat redesign
34:34But the bakers must wow the judges with perfect sponge
34:37This is the cardamom sponge
34:39They are going to bake for 20 minutes at 180 degrees
34:42Jazz your cardamom smells gorgeous
34:44And to successfully make and bake enough for a 1.2 metre cake
34:48That's about 42 litres of sponge
34:51Will require perfect planning
34:53And the ability to manage two ovens simultaneously
34:56Also I need 12 tins
34:58So I'm going to bake it in two batches of six
35:00I've got two more cardamom to do
35:02There's just so much to keep a track of
35:04That's the challenge today
35:05Can we get it cooked?
35:06Can we get it cooled?
35:07This requires pace
35:08Oh my god
35:10It also requires precision
35:11Because I don't have time to be redoing anything
35:13Oh god
35:18I've broken the bowl
35:20I need to do another batch
35:23I've lost about 30 minutes
35:26It's not great
35:28Right now I'm on to making cake two
35:30It's my almond and raspberry cake
35:32While Jasmine makes a star on another of her bake-off success stories
35:35I love doing chocolate week and making my financiers
35:38I'm making my almond and raspberry cake in tribute to that
35:41Tom's going in search of redemption
35:44In week six I did a raspberry white chocolate and basil tart
35:47It was one other element away from being really delicious
35:50Today we are revisiting those flavours and doing them justice
35:53Tom will soak layers of delicate chiffon sponge with raspberry and basil syrup
35:57Sandwich in a tropical mango and passion fruit ganache packed with fresh raspberries
36:01And he'll bring his cake to life with bright green moss to create his path to the tent
36:05Lined with a chocolate beehive, edible flowers and a raspberry and basil jelly recreation
36:10Of the iconic bake-off chocolate cake
36:13Now the big statement that we've had with you over the last few weeks is style and substance
36:18You need to nail both
36:19Absolutely
36:20You certainly have the skills, it's just as you've managed not to screw it up
36:25Good luck mate
36:26Thanks guys, see you later
36:27You can do it
36:28Come on
36:29It's like having a facial
36:31That is all the cardamom cakes out
36:33He's going in
36:34As Jasmine's final batch of sponge enters the oven
36:38And the last of Tom's exit
36:40Sponges look lovely, risen nicely
36:42I have to just keep up the pace now and not slow
36:45Aaron's remade his batter but he's on the back foot
36:48How are you darling?
36:49Broke a bowl
36:50What?
36:51A glass one?
36:52Full of cake mix
36:53Oh gosh
36:54Um
36:55This is the biggest cake you've ever made, right?
36:57Yes
36:58And I'm behind
36:59Throw it off
37:00That's what I do
37:01I throw that off
37:02And then we continue
37:03Just keep going
37:05Make curd
37:06This is the biggest curd I've ever made by quite a long way
37:10White chocolate tropical ganache
37:12Mango passion fruit and lemon
37:14Can't believe I'm still making sponges
37:16Oh my god
37:17I am your cake
37:19And one big lemon
37:20The next sponges are in
37:22Now I'm just going to prepare my apricots
37:25I've created a brew Darjeeling tea
37:27So that you rehydrate with some of that flavour and aroma
37:30All the cakes are baked
37:32Raspberry ones are looking good
37:33I'm happy with them
37:34Okay
37:35This is my buttercream
37:36I'm doing American buttercream
37:38American buttercream
37:42It's just butter and sugar
37:44Very simple buttercream
37:45But there's nothing simple about jasmines
37:48I'm doing Swiss meringue buttercream
37:50Gives a really nice smooth finish
37:52But the thing is these buttercreams take ages to make
37:55These are the last two batches
37:57While Aaron waits for his final cakes to bake
38:00Tom and Jasmine push on with decorations
38:03I'm going to make some caramel shards
38:05Some meringue kisses
38:06Oh god those look delicious
38:08Have you made your jelly?
38:09Yeah I have
38:10And I started my green sponges
38:11My green moss
38:13You could win this
38:15By simply walking over there
38:17And just assembling
38:18Up and on
38:19Over there
38:20Honestly over there
38:21Kick his toe
38:22Kick his toe
38:23Is that your gear over there?
38:25That's my gear
38:26So I'm about to start assembling my cakes
38:28And I'm just getting these ready for my moss
38:31And breathe
38:32And breathe
38:33Big time and breathe
38:35Bikers
38:37We are halfway through
38:39We're halfway through darlings
38:41If you do well you'll get a handshake
38:43If you don't do well it won't be worth the calories
38:46Come on team
38:51This is my American buttercream
38:53It's whipped up really nicely
38:54Let's actually just start assembling these
38:56As Tom starts building
38:58That sponge is moist
39:00Aaron's still baking
39:02I'm going to give it five more minutes
39:04Struggling
39:05Oh I don't know what to do now
39:06I'm going to put this in
39:07And Jasmine's Swiss meringue buttercream
39:10Come on
39:11Is missing the butter
39:13It's going to be so tight
39:15This is the cake soap
39:17Raspberry and basil syrup
39:18The speed of you Tom
39:20Just need to keep moving now
39:21I'm not stopping you guys
39:22Great
39:23I'm moving all around you
39:24You're flowing
39:25That's all of this sponge is done
39:27The only thing I have to bake other than this is tuiles
39:30I do however want these cakes cool ASAP
39:33I need to get these cakes assembled
39:37Cake one done, three more to go
39:39If I can stack them in ten minutes
39:41Ice them in ten minutes
39:42This feels completely impossible
39:44Hello Jasmine
39:46Would you like another handshake?
39:47He's got no hand look
39:48He's lost his hand from all your handshakes
39:51Now I'm going to start filling my cakes
39:53This is my apricot
39:54I'm just a little concerned about how sweet the ganache is
39:57Actually you know what?
39:58Lemon juice
39:59This is lemon curd cream
40:01All the elements are good
40:03I want lots of raspberries
40:04Hello
40:05Hello
40:06Such luscious hair
40:07Beautiful hair
40:08Oh Tom
40:09How's it going my darling?
40:10Yeah yeah good
40:11This is like a really key stage now where
40:13I love that you guys are here
40:15I don't know if I've ever worked this fast in my whole life
40:20Oh I need the gel
40:22It's actually nuts
40:24It's the added pressure of all of the people
40:27Not just Paul and Prue are going to try this cake
40:29And it's only just occurred to me
40:34Bakers you've got one hour left
40:40An hour?
40:41Into the freezer
40:42Final cake
40:43Okay let's go
40:44I'm not there yet
40:45But I'm getting there
40:46You got it Tom
40:48Come on baby
40:49Oh that is coming on gorgeous
40:50Go on Aaron
40:51This is my last cake
40:53But I need to do decorations
40:57Do you know what?
40:58My moss
40:59That's a good colour
41:00Oh
41:01That's little meringue kisses
41:02This is caramel
41:03I'll break this up
41:04And then I'll stick it in
41:07Now we turn four little cakes into one long cake
41:10That's straight
41:11That's straight
41:12I just want to be able to ice it
41:13Yeah I'm going for the ombre effect
41:15Sage to beige
41:16This is when the Swiss meringue buttercream comes into play
41:19Because it's so easy to get on
41:21My dad's a posterer
41:22So maybe he would be proud of this
41:23Maybe that's where I get my cake making skills from
41:25I feel like a construction worker
41:27What do I need now?
41:29What do I need now?
41:30Can I have a blow torch please?
41:32Let's go baby
41:34There's something lovely about ending where I started
41:38Just shoving green moss onto a cake
41:41This is the texture going on
41:42Bakers you have half an hour left
41:45Half an hour to impress
41:47I'm going to impress
41:48I'm going to impress you
41:51Now I'm moving onto my twioles
41:53Very, very quickly
41:54The path is almost there
41:56Come on
42:00Yes bro
42:01Absolutely amazing
42:02Thank you
42:03I've got to break this
42:04Oh my god
42:06That's not good
42:08Guys it is raining
42:10The thunder is happening
42:11It's kind of like
42:12Who's going to win?
42:13Who is going to win?
42:14Once I finish this
42:19I'm going to make some flowers
42:21Oh my days
42:27Look at these decorations
42:29I mean that says jasmine to me
42:31That's what I wanted
42:32I want a little bit of me on a cake
42:33You've surpassed yourself I think
42:35I'm going to try and make a chocolate flower
42:37But I don't know if it will set in time
42:39Oh no
42:41Beehives
42:42Oh god I don't have time for this
42:43Bakers you've got ten minutes left
42:46Right, come on
42:48Flowers
42:49These are all edible flowers
42:51All delicious
42:52Just keep adding and adding and adding
42:53And then it comes to life
42:55They're so fragile
42:56Can I do more twioles maybe?
42:58They're lilies
42:59My mum's favourite flower is lilies
43:03Almost there, come on
43:04I have really got to move now
43:06Breathe, Jasmine
43:08Come on, keep moving
43:10Bakers, you've got one minute left
43:12Okay, what have I forgotten?
43:14Strawberries
43:15I'm just going to put a few chopped apricots on top
43:19Just for colour
43:22One beehive is there
43:28I'm feeling happy
43:29This is how I hoped it would look
43:31Tom that looks epic
43:35Okay bakers your time is up
43:39Please step away from your showstopper
43:43It's done
43:44It's done
43:45It's done
43:46It's done
43:47Oh my god I could cry
43:56They love each other
43:57Oh my god
43:58Oh my god
43:59Oh my god
44:00Oh my god
44:05The winner of this year's Bake Off will be announced at a very special garden party
44:10And despite the inclement weather
44:12The field is full of friends, family and their newfound making besties
44:17I'm just happy to see everyone
44:19I'm happy to see all the bakers again
44:21It's been really nice to be reunited
44:23So yeah we can actually properly celebrate
44:26Which is great
44:27It feels nice to come back again
44:28It's weird because we're so used to seeing just a few people here
44:30Now there's all this
44:32It's so nice to come back
44:34And not having a dress of bacon
44:38I'm really happy right now
44:41So hard to say who I'd want to win
44:43Because I love them so much
44:45All three of them
44:46Since day one
44:47My favourite
44:48And I think is the winner
44:51Is Tom
44:52Aaron always have something surprise
44:56So he may be surprises
44:59He may win
45:00Tom and Aaron are just something else
45:02But Jasmine has been consistently fabulous
45:07I think it would be Jasmine
45:09Come in
45:16Jasmine it's time for your show stuffer
45:18I might need some help
45:20We've got you
45:21Yikes
45:22I'm not strong enough for this
45:24Me too
45:25It's a lot of cake
45:26It's a lot of cake
45:27OK
45:34Well I have to say I think it looks really beautiful
45:37Your little meringue kisses are all lovely with their pastel colours
45:41I do like the way you've used the curve in there
45:43To give it that natural texture as well
45:45OK
45:46Let's see what it looks like inside
45:49The top and bottom layer are cardamom sponge
45:51And in the middle one is raspberry and almond
45:53It's a lemon mascarpone cream
45:55With some more fresh raspberries inside
46:07Flavour of cake is absolutely lovely
46:09Definitely cardamom but it's not overwhelming
46:11The cardamom works really well
46:13With the almond and raspberry in the middle
46:15And the lemon is subtle
46:16Overall you've got a very delicate cake
46:18Mmm I think it's absolutely beautiful
46:21Great job Jasmine
46:22Well done
46:23Thank you
46:25Big sigh of relief
46:26Such a big sigh of relief
46:28I feel like I could cry
46:30Well done
46:31Yes Jazzy
46:36You deserved it
46:39Aaron would you like to bring up your showstopper please
46:42Team effort
46:43Got it
46:44Oh my gosh it's so heavy
46:45It's so heavy
46:46You alright?
46:47Yeah I'm good
46:53I like the size of it
46:54I like the component parts
46:56These little parts look lovely on the top
46:58But it looks a little bit rushed
47:01And that's down to the piping
47:03This slightly unusual piping around it
47:06That was my design choice
47:07So it's quite interesting that you said that
47:08Right
47:09Do you know I really like the design
47:11And I like the colours
47:13I agree that they're bits that are not quite perfect
47:16But it's really interesting
47:18This Darjeeling I'm looking forward to
47:20The flavours of the sponge is Darjeeling
47:23And then the filling is a jammy apricot compact
47:27With Darjeeling tea
47:28And a toasted milk buttercream
47:35The Darjeeling does come through
47:37But I'm struggling to find a proper hero flavour
47:40The apricot is just not strong enough
47:43I actually like the flavour very much
47:45It's quite delicate
47:46But the cake is a little dry
47:48It's overbaked sponge
47:50Thank you
47:55You've got it
47:56Yeah I've got it
47:59Thank you
48:00Thank you
48:01I love the oil
48:02I love you
48:06Tom
48:07Are you ready for your show stuffer?
48:08I'm ready
48:09Shall I come now?
48:10Is it a three man operation?
48:11I've got this
48:12Alison's been in the gym
48:13Oh it's quite heavy
48:16Whoa
48:19What a cake
48:21OK
48:25Wow
48:29Well I have to say
48:30I think it looks absolutely stunning
48:33I love the famous bake-off cake
48:36Is there a missing raspberry?
48:37Take it off
48:39There we go, perfect
48:40That's how it should be
48:41I really like it
48:42I like the moss
48:43I like the whole thing
48:44The way it's been designed
48:45It's impeccable
48:47Looks absolutely wonderful
48:49It's a question of how it tastes
48:50Yes
48:51So we've got three layers of raspberry chiffon sponge
48:55They are soaked in basil and raspberry soaking syrup
48:58With a little bit of lemon juice as well
49:00And then we have the passion fruit, mango and lemon ganache
49:03And there's some fresh raspberries inside of that ganache as well
49:06Tom, that tastes amazing
49:19You get the raspberry, you get mango
49:21It's just wonderful
49:24Great job Tom
49:26The chiffon is particularly nice
49:28But it has concertina down at the bottom
49:30OK
49:31Because of the weight of all the sponges
49:32Flavour-wise it's fantastic
49:33It's light on the palette
49:34The American buttercream works really nicely as well
49:37And then the tropical fruits
49:38And then the raspberry
49:39So there's a lot going on in there
49:40But you've managed to balance it all as well
49:43Tom, I don't think you could have improved on this cake
49:46Oh
49:48You have the style
49:49And finally you have the substances
49:51Ah
49:52Great job
49:53Thank you so much, guys
49:54Thank you
49:55Oh, for you
49:57Well done, mate
49:59You can't do any better than that, can you?
50:01Smash that so much
50:03That was like the worst feedback
50:08Because it's just enough to give me that little bit of hope
50:15Prue's saying she doesn't know how she would possibly improve that cake
50:20It's like a tease, it's just enough to make me think
50:24Maybe
50:25I know that I won't win
50:28Today evidently was not my day
50:31But it was theirs
50:32And they've both worked so hard
50:34Whichever one has it
50:35Really, really deserve it
50:37I have no idea what's going to happen now
50:40I just had this feeling that they liked it
50:42But they didn't love it
50:44Tom's, they loved it
50:46To be honest, I have no idea
50:47So
50:48I don't know what to think
51:00Oh my gosh, I'm gonna go
51:04Oh my god
51:05As the bakers are reunited with their loved ones
51:09Oh my god
51:11Oh my god
51:13You just got straight for the cake
51:16Paul and Prue have a massive decision to make
51:19Three huge cakes
51:21Three incredible bakers
51:23I've never seen bigger cakes than that in my life
51:25I thought Ian was gonna jump out of one of them
51:28I think overall the standard was pretty good
51:30Yeah
51:31But Aaron struggled a little
51:33I felt for Aaron
51:34Because as soon as he said his sponge was a bit dry
51:36He knew
51:37Yeah
51:38But we are nitpicking here
51:39Yeah, it's a great cake
51:40It's still an amazing cake
51:41It's just unfortunate he's in a tent with the other two
51:43Yes
51:45Tom's garden idea
51:46Oh, fantastic
51:48Conceptually it was so clever
51:50He iced it, didn't he?
51:51You know, the path to bake off
51:52The flavour from his cake was stunning
51:54And of course the look of it
51:55Style and substance came hand in hand
51:57Would you say Tom and Jasmine's cake were on a par?
52:00I think they were
52:01I mean Jasmine's cake was cardamom
52:03That's a punchy thing to do in a final
52:05Yeah
52:06She managed to get the level of cardamom smack on the nose
52:09It's going to be really, really difficult
52:11Both did pretty well faultless cakes
52:13Yeah
52:14To pick the winner is
52:15You know, there's a lot of onus on us now to pick the right person
52:18Yeah
52:19Priya and I will sit and have another cup of tea
52:20Yeah
52:21And we'll sit down and have a chat
52:22And another slice of cake
52:24Oh
52:25Guys, it's been so real
52:26The dream team
52:28Come on, let's go
52:29Thanks
52:30I'm going the fair
52:33And have they decided?
52:34Yeah, they've decided
52:35Guys
52:36Oh my God
52:37Hello, firstly, thank you all for coming
52:49And we now ask our three finalists to step forward
52:54Big round of applause for Tom, Jasmine and Aaron
52:58Come on Jasmine
52:59What a final it has been
53:06All three of you should be very proud of yourselves
53:09However, there can only be one winner around here
53:13The winner of the Great British Bake Off 2025 is...
53:28Jasmine
53:29Oh my God
53:30Oh my God
53:31It was always you
53:34Oh my God
53:35Oh my God
53:36It was always you
53:37It was always you
53:39Oh
54:05My goodness I
54:07I'm so I am just overjoyed
54:20When I was in the middle of exams and trying to bake while I was trying to learn all my stuff
54:24And it's been so much but I have done it and I'm just like so
54:30unbelievably happy
54:32Oh
54:34You are so amazing and to have done it was such an awesome group of people
54:41Every single thing
54:46When it comes to Jasmine you don't want anything but the best for her because she does what she does so well and
54:52She did what she deserved it. I can't feel bad for not winning against that powerhouse of a pocket-sized Baker
55:0110 out of 10 12 out of 10 happy she has just been so flawless throughout there was no other way that could have gone today
55:06Oh
55:08The thing about Jasmine is she has been steady the whole way through almost unheard of to be so consistent and so good
55:16She's an extraordinary girl. It was not one week. We thought
55:20She could go this way not once that's unusual and to win five-star bakers and then win over all that's never happened before
55:26She's done an incredible job all the way through the bake-off this year and she is a worthy winner and she is the best one
55:32We've seen for quite a while actually
55:36I want to say to myself when I don't think I'm gonna be able to do something when I don't have faith in myself that I just should give it a try and
55:43try and try again and
55:47Something great might happen. You never know
55:49I
55:52When we walk
55:54Down the street
55:56We don't care. We see you
55:59with me
56:01Don't have to rescue
56:03Yeah, we're not running hot
56:19I've got a new client today
56:21I've got a new client today
56:22Hello
56:23All the way from Essex
56:25Sometimes we're up
56:27Sometimes we're down
56:29But our feet are always on the ground
56:33We always laugh
56:35Don't have to cry
56:37And this is the reason why
56:41We got love
56:43Power
56:45Is the greatest power of them all
56:49We got love
56:51Power
56:53Power
56:55That's such a lovely ring
56:57We got love
56:59Power
57:01Is the greatest power in the world
57:05We got love
57:07Power
57:09Is the greatest power in the world
57:13Can't fall
57:15Love
57:16Power
57:17And together
57:18We can't fall
57:27Are you a star baker in the making?
57:29If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part
57:43The我的
57:55Festival
57:57More
57:58sympath Thursday
57:59Channel 4
58:01Promise
58:01Un Yellow
58:02However
58:03Self
58:04Our
58:05Have
58:06We
58:07At
58:08A
58:09Stroke
58:10Plan
58:11Apply
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