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The Great British Bake Off - Season 16 Episode 1 - Cake Week
The Great British Bake Off
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The Great British Bake Off
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🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
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FunTranscript
00:00:00What about picnicking right here?
00:00:06Why is Prue dressed as Colonel Sanders?
00:00:09There's a lot you don't know about Prue.
00:00:11Not only is she the thinking man's crumpet,
00:00:13but she's got a Michelin star and she's a top scientist.
00:00:16I have finally achieved my lifetime's ambition
00:00:19of cloning a dinosaur with human DNA.
00:00:23Wow.
00:00:24Which DNA did you use?
00:00:30Oh no, he's escaped.
00:00:38Who?
00:00:39Tyrannopolis Rex.
00:00:45He was so preoccupied with whether you should,
00:00:48he never stopped to worry about whether you could.
00:00:51I think it's the other way round, babes.
00:00:54Oh my God, look at the size of it.
00:01:00Come on, let's go.
00:01:05I can't believe it.
00:01:08His eyes are so blue.
00:01:17Why is he so angry?
00:01:18It's his little arms, they're too short.
00:01:21He can't do his Hollywood handshake.
00:01:26I'll sort this out.
00:01:27Be careful.
00:01:28I will.
00:01:30Come on, big fella.
00:01:32Give you the handshake.
00:01:35Hand me one of those cold reptilian claws.
00:01:37Oh my God!
00:01:38Hey, Flory!
00:01:39What about Null?
00:01:40Don't worry, I'll phone Dermot.
00:01:41Oh, my God!
00:01:47Hey, Flory!
00:01:49What about Noel?
00:01:50Don't worry, I'll phone Dermot.
00:02:03Right, guys, ready to do the sketch?
00:02:05You've just done it.
00:02:07You've eaten Noel.
00:02:08It wasn't me.
00:02:09Oh, but if it wasn't you, who was he?
00:02:18Welcome to the Great British Bake Off.
00:02:23Turned out nice again.
00:02:29I can see the tent.
00:02:31It's so there that it doesn't feel real just yet.
00:02:34If my grandma could see me now, I think she'd be super proud.
00:02:39I'm going to the tent.
00:02:41I am here.
00:02:44I'm absolutely ****ing myself.
00:02:47From across Britain, thousands applied.
00:02:50Just 12 of the country's best home bakers have made it to the Bake Off tent.
00:02:56Oh, my goodness.
00:02:57Wow, love.
00:02:58I feel very honoured to be the first Ukrainian here.
00:03:04Exciting.
00:03:05But this year's competition...
00:03:07This is Ready, Steady, Cook, isn't it?
00:03:10...is like no other.
00:03:12There's a little twist-a-rooney.
00:03:14Paul and Prue have set challenges...
00:03:16What the hell am I doing here?
00:03:17...that have to be seen...
00:03:18This doesn't look like baking to me.
00:03:20This is science.
00:03:20...to be believed.
00:03:21That is really difficult.
00:03:23Great, isn't it?
00:03:26I think Paul Hollywood's a bit of a daddy.
00:03:27A bit of a hunky man.
00:03:29Will I blush?
00:03:29Yeah?
00:03:30Everyone's scared about Paul, but Prue's sloky savage.
00:03:39Each week, those who rise...
00:03:41Well done.
00:03:41...will be crowned Star Baker.
00:03:43Oh, God, it's gorgeous.
00:03:45Those who crumble...
00:03:46Looks like it's been dropped out of a tree.
00:03:48...will have to leave the tent.
00:03:49I knew the pressure in here would be real.
00:03:51Quick, quick, quick!
00:03:53Steaming up.
00:03:54And it's real.
00:03:55But who?
00:03:56Oh, look, disgusting!
00:03:57...will go on to win.
00:03:59How far do you think you could go in this competition?
00:04:01The Great British Bake Off.
00:04:03Maybe tomorrow.
00:04:04Just wondering how I'm going to cut this.
00:04:06Swizzle it round.
00:04:08Sorry?
00:04:08Don't know if that's a word.
00:04:10Swivel!
00:04:11You just told me to swivel!
00:04:19It's cake week, and after three challenges,
00:04:37one of our crop of new bakers will be named Star Baker,
00:04:41while one will have to leave the tent.
00:04:43Welcome, bakers, to the tent.
00:04:47I know you're all a little bit nervous.
00:04:49I mean, I'm a little bit nervous.
00:04:50Are you?
00:04:51Yeah, I still get starstruck in front of Paul.
00:04:53These eyes, they're like sapphires in an arm bread.
00:04:57So, for your first ever challenge,
00:05:00the judges would like you to make a Swiss roll.
00:05:03Your Swiss roll must be beautifully decorated.
00:05:06And your sponge must have an inlay design
00:05:09and be rolled of at least two different fillings,
00:05:12creating the perfect swirl.
00:05:15I rolled him earlier.
00:05:17You have two hours.
00:05:19OK, you ready?
00:05:20I'm ready.
00:05:20I'm born ready.
00:05:22Strap in.
00:05:23On your marks.
00:05:24Get set.
00:05:25Bake.
00:05:27Bake.
00:05:28Oh.
00:05:29Slightly overwhelmed.
00:05:31Feeling all right.
00:05:32Maybe I should feel more nervous.
00:05:33Maybe it's a full sense of security.
00:05:35Absolutely amazing to actually be in the tent.
00:05:37It's fantastic.
00:05:38I'm enjoying myself.
00:05:40Very nervous.
00:05:41Still quite shaky, to be honest.
00:05:44Oh.
00:05:45The perfect Swiss roll is very hard to achieve.
00:05:48It should be round, not oval.
00:05:50And then, of course, we want the perfect swirl.
00:05:53Woo!
00:05:54A Swiss roll sponge is quite malleable, actually.
00:05:56Beautifully soft.
00:05:57You don't want it to crack.
00:05:58And what we're asking for is an inlay into that sponge.
00:06:01This is the decorative batter.
00:06:03So it's just equal parts icing sugar.
00:06:05Flour, butter, egg white.
00:06:07Basically, you draw all over a piece of paper.
00:06:09And on top of that, the sponge goes.
00:06:10So when it bakes, the inlay remains in the sponge.
00:06:14It's important that the color's vibrant,
00:06:16because you must be able to see it.
00:06:18We want something bold, full of color, and full of flavor.
00:06:21Of course, I wanted it to taste absolutely delicious.
00:06:24But I want it to be surprising, too.
00:06:26People saying, gosh, this is their first week,
00:06:28and look what they've done.
00:06:31Morning, Ian.
00:06:31Are you guys, Ian?
00:06:32Good, thank you.
00:06:33Yeah.
00:06:34Right, tell us all about your Swiss roll.
00:06:37So my Swiss roll is based on Queen's University in Belfast.
00:06:41It's where I started baking.
00:06:42So the end of my last exam, instead of going out, heart in,
00:06:46I baked my first loaf of bread.
00:06:48Actually do.
00:06:49After graduating eight years ago,
00:06:51Ian and his girlfriend Dervler settled in Belfast.
00:06:54A software engineer of an artistic streak,
00:06:56Ian relaxes creating unique bread-based masterpieces.
00:07:00It's Paul Hollibrand.
00:07:01His ambitious Belfast University inlay design
00:07:04will be baked into a sheet of chiffon sponge
00:07:06filled with flavors from a childhood favorite.
00:07:09A Northern Irish 15.
00:07:10It's like a wee tray back.
00:07:1115 digestives, 15 cherries, 15 marshmallows,
00:07:15and you just whack a tin of condensed milk on it.
00:07:17I'm really nervous this is going to be too sweet.
00:07:19It's not going to be too sweet.
00:07:21Okay, well, I'll find out.
00:07:22While Ian celebrates his student days...
00:07:2515, oh, my gosh, I love 15.
00:07:28I'm so excited.
00:07:31Poi Man's reliving the taste of her teens.
00:07:34In Hong Kong, I drink lemon tea every day,
00:07:37so I'm making lemon curd matcha cream Swiss roll.
00:07:42Bridal designer Poi Man lives in Essex
00:07:44with her husband and two children.
00:07:46Hello, everyone.
00:07:47When she's not stitching stunning wedding dresses,
00:07:49she bakes beautiful cakes for the local community.
00:07:51Look at that.
00:07:53She's hoping her combination of matcha and lemon works,
00:07:56as taste testing her creation has been tricky.
00:07:59I never really eat sweets.
00:08:00Don't eat sweets.
00:08:01I don't eat sweets.
00:08:02Biscuits?
00:08:03No, I bake them, but I don't eat them.
00:08:06Do you taste them?
00:08:07I taste them, but I don't...
00:08:08And then you spit it out.
00:08:09I try not...
00:08:10Like, tasting wine.
00:08:15These are nice.
00:08:16Lemons are on the menu for Leighton, too.
00:08:18I'm going to take you to the Amalfi Coast.
00:08:21Last year, Eric and I were in Italy,
00:08:24and we loved the lemon groves,
00:08:25so I'm recreating that in a Swiss roll today.
00:08:28Originally from South Wales,
00:08:30software delivery manager Leighton
00:08:32now lives in Surrey with husband Eric
00:08:34and their Irish terrier.
00:08:35Scylla, do you like Welsh cake?
00:08:38Packed full of zesty lemon curd and chantilly cream,
00:08:40Leighton's Swiss roll features a colourful lemon tree design.
00:08:44But there might be a problem with his inlay batter.
00:08:46There's a lot of bits and pieces.
00:08:48The butter was a bit cold this morning.
00:08:50Oh, it will just mix out that will pull.
00:08:52Yeah, you know what, I'll...
00:08:53Yeah, I mean, once I pipe it, it'll be fine.
00:08:56OK, pipe that pattern.
00:08:58Prue and Paul will be expecting striking inlays
00:09:01that stand out from the crowd.
00:09:03Right, so the black's going to be the outline
00:09:04for the university building.
00:09:05The red brick.
00:09:07Whatever the yellow is, the bright.
00:09:10And while Ian makes a start on his intricate architecture...
00:09:13It's making my eyes go cross-eyed.
00:09:14Aaron's taking on one of nature's most impressive feats of engineering.
00:09:19So this is a beehive design because my sister loves bees.
00:09:23A computer systems architect, Aaron and his sister, Yerusha,
00:09:27live in London where they still enjoy making a mess in the kitchen.
00:09:30The earliest memory I had of you baking...
00:09:33The bread roll.
00:09:33You put it in the bin and the bin's set on fire.
00:09:37Aaron will roll lemon curd cream
00:09:39and blueberry and elderflower jam
00:09:41inside his highly decorated sponge.
00:09:42The thing that takes the longest is the inlay design.
00:09:46At home, I managed to do it once, but...
00:09:48I'm so shocked.
00:09:51It was once, but I still managed to do it.
00:09:54Hassan's channelling positivity too.
00:09:56My decorative design is blue roses.
00:09:59I remember hearing blue roses means achieving the impossible.
00:10:02Hailing from South Yorkshire,
00:10:04yoga-loving Hassan is an analytical scientist
00:10:07and likes nothing more than to let loose
00:10:09after a hard day in the lab.
00:10:11Oh, my days.
00:10:12His decadent bake will see him roll chocolate sponge
00:10:15around thick caramel on a milk chocolate and coffee ganache.
00:10:18Hello.
00:10:19Hello.
00:10:20How far do you think you could go in this competition?
00:10:22You could get through today, right?
00:10:24Maybe tomorrow.
00:10:25Who do you think is good in here?
00:10:27Everyone, actually.
00:10:27Everyone's good.
00:10:28What, even him?
00:10:29Yeah.
00:10:29What about her?
00:10:30No way.
00:10:31No, she's really good.
00:10:31She's good as well.
00:10:32What about Prue?
00:10:33Prue's got Michelin star.
00:10:34I've never seen a Michelin star.
00:10:36Is it to do with the Michelin man?
00:10:38Yeah, because it was...
00:10:38That guy made the tyres.
00:10:40I think they just get someone to dress up as him and hang it out.
00:10:44Paul, Paul's the right shape.
00:10:45Oh, Paul, Paul.
00:10:46Paul's the Michelin man.
00:10:47That was the best-kept secret and you've just ruined it.
00:10:51While the bakers put the finishing touches to their inlay designs...
00:10:54We're putting the sky on.
00:10:56Does this whisk you back to the Amalfi Coast?
00:10:58...then freeze them to firm them up before baking...
00:11:01Oh, OK.
00:11:02Oosh.
00:11:03Right, in there.
00:11:04Attention turns to sponge.
00:11:06Nice and soft.
00:11:07Its fluffy, cloud-like crumb relies on whisking air into eggs and sugar.
00:11:12It's perfect.
00:11:13Right, here we go.
00:11:14Before folding in flour, taking care not to beat out all the important bubbles.
00:11:18Nice and gently.
00:11:19It's a bit green, isn't it?
00:11:21Because everyone loves brightly coloured green foods.
00:11:24Creative entrepreneur Tom and his partner George live in London.
00:11:28How much cream?
00:11:29Growing up, Tom learned to bake at the knee of his Danish grandmother, Tony.
00:11:32Put a lot of butter on.
00:11:34This is my kind of baking.
00:11:35Tom's Swiss roll will contain a swirl of blueberry compote and mascarpone cream,
00:11:39while his bright green sponge will be adorned in his family tartan.
00:11:42I don't want to put any pressure on Tom, but I am 16% Scottish.
00:11:4716%?
00:11:47I think that actually might be more than me.
00:11:49It's a foot.
00:11:53Sponge's gone.
00:11:54OK, I'm going to get my pattern out of the freezer.
00:11:56With their inlays frozen solid...
00:11:58Sponge's going in.
00:11:59..the bakers must spread their batter carefully over the top.
00:12:02Like that!
00:12:04I haven't sifted in the flour.
00:12:06Panic.
00:12:08I've never forgotten the flour before.
00:12:11I'll do what I can without scraping the design off.
00:12:14And Leighton's not the only one struggling with his sponge.
00:12:17I'm not completely happy.
00:12:19It was a little bit lumpy,
00:12:20so I've had to knock a bit more air out of it than I would like to.
00:12:24A fitness fanatic with a blue belt in Brazilian jiu-jitsu,
00:12:27Toby works for a health and fitness start-up
00:12:29and lives in Warwickshire with his girlfriend, Sid,
00:12:31and their border collie lab, Bexley.
00:12:34Inspired by his mum's rhubarb crumble and custard,
00:12:37he'll fill his Swiss roll with rhubarb jam
00:12:39and alder flour-infused creme diplomat.
00:12:42If someone came in here now and attacked us,
00:12:45could you save my life?
00:12:47Maybe.
00:12:47Like, if Noel came and attacked you,
00:12:49could you, like, take him out?
00:12:51I'd feel confident if it was Noel.
00:12:53You could take Noel out, no problem.
00:12:54You mean take me out to dinner?
00:12:55With a few jiu-jitsu moves.
00:12:56What would we do?
00:12:57You can't kill someone who's already dead.
00:13:00Jessica, good morning.
00:13:02Hello, Jessica.
00:13:02Hi, Jessica.
00:13:03Oh, wow, that's so good.
00:13:05That is exquisite.
00:13:06I drew my own hand.
00:13:08It's representing my sister.
00:13:10She's my favourite person.
00:13:12Jessica and sister Lucy grew up baking together.
00:13:15Who am I going to put in all the elbow work?
00:13:16Jessica lives in London.
00:13:18A service designer by day.
00:13:20She's a drag king by night.
00:13:22Performing as her alter ego, Oliver Close-Off.
00:13:25She'll fill her coconut sponge with a swirl of zingy grapefruit curd
00:13:29and a white chocolate and black pepper ganache.
00:13:31Oh, yes, please.
00:13:33That sounds amazing.
00:13:33Doesn't that sound good?
00:13:34You've ticked all the boxes for flavours and design.
00:13:37Now it's all down to the bacon.
00:13:38Don't!
00:13:38Oi, man, what are you doing?
00:13:45Banging the bubbles out.
00:13:46Banging the bubbles out.
00:13:48It's obvious, Paul.
00:13:49Banging the bubbles out.
00:13:51Bakers, you are halfway through.
00:13:53You've got one hour left.
00:13:55Good Lord.
00:13:56Which is exactly how long I lasted on a juice retreat.
00:14:01In the oven we go.
00:14:02Time is on.
00:14:0312 minutes.
00:14:04We're in.
00:14:05We're stressed.
00:14:06As the first of the Swiss roll sponges begin baking,
00:14:09Leighton's playing catch-up.
00:14:11I added the flour.
00:14:13Hopefully I haven't knocked out too much air.
00:14:16Purely nerves of the tent.
00:14:18And those nerves are about to go up a notch.
00:14:22Jam's on.
00:14:23Next, I'm going to do my creme pats.
00:14:25There's still fillings to do.
00:14:26There's a lot of stuff happening,
00:14:28so I've got my cherry jam,
00:14:29my coconut digesters,
00:14:30and then I still have to make my marshmallow cream.
00:14:32Not only must they be full of flavour.
00:14:34Oh, lemon curd is so anxious.
00:14:37But work in perfect harmony.
00:14:39I'm just cracking pepper down
00:14:40for the white chocolate whipped ganache.
00:14:42The warmth really complements the grapefruit curd.
00:14:45It's mango, passion for the earth, and jam.
00:14:50We can smell it.
00:14:51Wow, that smells amazing.
00:14:52It's just delicious.
00:14:53Hope so.
00:14:55You guys love it.
00:14:56Like it.
00:14:57Born and raised in Ukraine,
00:14:59Natalia left four years ago before war broke out,
00:15:02followed shortly after by her parents.
00:15:04They now live in Yorkshire,
00:15:05where along with Natalia's husband Harry
00:15:07and their three-year-old daughter Francesca,
00:15:09they remember home with a traditional Ukrainian family feast.
00:15:13That's not Ukrainian.
00:15:14That's what Yorkshire put in.
00:15:15Her vibrant inlays inspired by the wildflowers of her homeland,
00:15:18while the tropical flavours are Harry's favourite.
00:15:21Is your husband glad you're on this?
00:15:23Yeah, he's so proud of me.
00:15:26Can he bake as well?
00:15:27No.
00:15:27What is he good at?
00:15:29I don't know.
00:15:29He is...
00:15:30I don't know.
00:15:31What's he good at?
00:15:32I don't know why I married him.
00:15:35I'm sorry.
00:15:36He's watching.
00:15:37You can't say that.
00:15:38I'm sorry, my love.
00:15:39This is lemon curd.
00:15:42My great-aunt would always make this amazing lemon roulade,
00:15:46so this is my take on her lemon zest roll.
00:15:49Although she now lives in London,
00:15:51it's Scotland medical student Jasmine calls home
00:15:53and is happiest beating a path beside her local loch.
00:15:56Erase you.
00:15:57As well as lemon curd,
00:16:01she'll add lemon zest to both her sponge and mascarpone cream.
00:16:04But her fresh flavours face stiff competition.
00:16:07There's a lot of people using lemons here.
00:16:09I'm just making my lemon curd.
00:16:11Ooh, steaming up.
00:16:13Leslie lives in Kent
00:16:14and has worked as a hairdresser for the last 45 years,
00:16:17serving up curls and cake to her loyal customers.
00:16:19But granddaughter Mabel's her biggest fan.
00:16:22It's great.
00:16:22It is a big one.
00:16:24Leslie's lemon and blueberry Swiss roll
00:16:26features a white daisy in lay design,
00:16:28Mabel's favourite flower.
00:16:30She's my heartbeat.
00:16:31She really is.
00:16:32I can't wait to teach her baking.
00:16:34I want her to be able to do a curly blow-dry
00:16:36and bake a batch of cookies by the time she's five.
00:16:40A bake-off first,
00:16:41this year's batch of bakers includes one more cake-making coiffure.
00:16:45There are two hairdressers in this tent.
00:16:47Yeah?
00:16:47We're sorting, aren't we?
00:16:49We're going to get our hair done.
00:16:50Curly blues, all right.
00:16:52Nadia lives in Liverpool
00:16:54with her partner Daniel and her two daughters.
00:16:56Nadia, we're making fresh krioche.
00:16:58Inspired by Italian father Francesco, a chef,
00:17:01she's passing on the love of food to Maria and Rosabella.
00:17:04Put a bit of muscle into her.
00:17:06Nadia's Swiss roll is full of cherry and almond flavour
00:17:09with a generous glug of cherry liqueur in her jam
00:17:11and almond essence in her sponge.
00:17:14I can really smell all that almonds.
00:17:16I'm actually going to bring it out now.
00:17:18Because a Swiss roll sponge is so thin...
00:17:20Let's see.
00:17:21..the time between under and over baked is a matter of moments.
00:17:24It can go one way or the other very, very quickly.
00:17:28Get it out too soon...
00:17:29Yeah.
00:17:29..and they could be serving a claggy cake.
00:17:32One more minute.
00:17:33But a minute over...
00:17:34It's not quite there.
00:17:35..and their sponge could crack when rolled.
00:17:37I'm happy!
00:17:38But perfectly baked sponge won't matter...
00:17:41Oh, sorry.
00:17:43..if their inlay designs haven't survived.
00:17:45Honestly, this part is totally terrifying.
00:17:49Peel off.
00:17:51Come on.
00:17:53Oh, it's getting tight.
00:17:54Those are my lemons.
00:17:56Superb.
00:17:58Oh, thank God.
00:17:59That's beautiful.
00:18:01Well done.
00:18:01That is epic.
00:18:05Now I just need to get it rolls.
00:18:07I'm going to roll it to get the swirl into it while it's a little bit warm.
00:18:11I'm going to put that in the fridge.
00:18:12While the sponge is cool...
00:18:14Carry on the lemon curd.
00:18:16..there's a scramble to finish fillings.
00:18:18This is my ganache.
00:18:19And then I can work on my caramel.
00:18:21..and start decorations.
00:18:22Do my chocolate.
00:18:24The marshmallow cream is going to be right up to the wire.
00:18:26It's crucial every curd, jam and ganache is cool
00:18:30before the bakers begin assembly.
00:18:32Quick, quick, quick!
00:18:34If either their sponge or fillings are still warm...
00:18:36..they risk serving Paul and Prue a Swiss roll
00:18:40without its signature swirl.
00:18:42I mean, how stressful can making a cake be?
00:18:45Oh, what do I do?
00:18:47Toby's about to find out.
00:18:49I need to make my crème pat again.
00:18:51It's a little bit lumpy.
00:18:53And so is Hassan.
00:18:54My caramel seems to be quite bad.
00:18:57I'll have to do it again.
00:19:00Not ideal.
00:19:02Bakers, you have 15 minutes left.
00:19:06Oh, no.
00:19:07It's exciting, isn't it?
00:19:08I take two on the crème pat.
00:19:10I knew the pressure in here would be real.
00:19:13And it's real.
00:19:15As Toby and Hassan race to finish their fillings...
00:19:18This caramel looks much better.
00:19:20I just need it to cool down, get it chilling for as long as possible.
00:19:23It takes a while.
00:19:25The rest of the bakers are starting to assemble.
00:19:28Oh, no.
00:19:30We've got a slight crack.
00:19:32Oh, dear.
00:19:33I don't think I baked it for long enough.
00:19:36Oh.
00:19:36Jam going in, baby.
00:19:38Perfect texture.
00:19:39Does this look like jam to you?
00:19:41Crunchy jam.
00:19:43Whipped ganache.
00:19:44Mecha queen.
00:19:45What else?
00:19:46Lots of cherries.
00:19:48Hobbits.
00:19:49What?
00:19:49Bakers, you have five minutes left.
00:19:53Oh, my God.
00:19:53All right?
00:19:54To the wire.
00:19:55Grandpa's still hot, but we are where we are.
00:19:58Hassan's feeling the heat, too.
00:20:01My caramel's still a little bit too warm.
00:20:03It's risky business.
00:20:05Right, I'm starting to roll.
00:20:07Like a social maker.
00:20:11There'll be times.
00:20:12Oh, God.
00:20:16Oh, no.
00:20:17It's split.
00:20:18Oh.
00:20:20It's not the prettiest.
00:20:23I'm very happy with that.
00:20:24It looks like a Swiss roll.
00:20:25While the rest of the bakers begin decorating...
00:20:28..Tobi and Hassan...
00:20:31I'm just gonna put my fillings in.
00:20:33..are out of cooling time.
00:20:35The caramel's still quite soft.
00:20:36I mean, it looks good, but it's gonna be a horrible mess.
00:20:39Bakers, this is your one-minute call.
00:20:43I'm gonna roll it up.
00:20:45Ah, this is gonna go everywhere.
00:20:47I'm gonna pipe buttercream daisies.
00:20:50So, this is chocolate.
00:20:5120 comb.
00:20:52I made green elm flowers.
00:20:54Beautiful.
00:20:56Mmm.
00:20:57It's a Swiss roll.
00:20:58It's got no cracks.
00:20:59Ah.
00:21:00It's got no stability.
00:21:02Flaked almonds.
00:21:03Hide and multitudes have sins.
00:21:06Done.
00:21:09I've had a mare.
00:21:11I've had a right mare.
00:21:12Bakers, your time is up.
00:21:18Oh.
00:21:19Please step away from your Swiss rolls.
00:21:23That's your first bite done.
00:21:25Woo!
00:21:26Yes!
00:21:27Oh, my God.
00:21:28Look at that.
00:21:29I'm in shock.
00:21:31That's crazy.
00:21:32I'm proper...
00:21:33I proper mucked it.
00:21:35Yeah.
00:21:36Ain't no swirl there.
00:21:37For the very first time, the bakers will now face the judgment of Paul and Prue.
00:21:47Hi, Tom.
00:21:48How are you doing?
00:21:52I think you've done an amazing job.
00:21:54It's the right shape.
00:21:55It's amazingly dramatic to look at.
00:21:57Fascinating colour.
00:21:58Tartan is really neatly done.
00:22:01Let's have a look at this.
00:22:02It's got a good swirl.
00:22:08I think it's delicious.
00:22:10Very light.
00:22:11The sponge is light.
00:22:12The filling is light.
00:22:13It's unique.
00:22:13I've never seen anything quite like that before.
00:22:15Lovely.
00:22:16Well done.
00:22:16Thank you so much.
00:22:17That's good.
00:22:18Yeah, that's nice.
00:22:19It does look good.
00:22:23I like the colour.
00:22:24I love the pizza on the side.
00:22:25It's holy lemons.
00:22:29Right.
00:22:30I'll give you a big slice of Prue.
00:22:31It's a good swirl.
00:22:33Very good lemon.
00:22:35Flavour-wise, it's nice and tart, but I think you've just gone over on the bake.
00:22:44Happy with it?
00:22:44Not really much of a swirl.
00:22:49I think I had a little bit too much filling in there.
00:22:53Flavour's beautiful.
00:22:54Is it?
00:22:55Nice balance between the lemon curd and blueberry.
00:22:57And the sponge is baked beautifully well.
00:22:59Your issue is the swirl itself.
00:23:05Love the decoration.
00:23:06But you've covered two-thirds of it.
00:23:08Can you lift it off?
00:23:09I think that's much more impressive.
00:23:11OK.
00:23:14I love that.
00:23:18Beautiful flavour.
00:23:20You've done a great job.
00:23:21I think the design's great.
00:23:22The sponge's been well-pained and a great balance of flavours.
00:23:25Well done.
00:23:25Cheers.
00:23:25Thank you very much.
00:23:27How dare they strip your cake down.
00:23:29They took its pants off.
00:23:35I think you've had issues.
00:23:37Yeah.
00:23:37That's covering up a multitude of sins.
00:23:39I took it all three minutes earlier.
00:23:41That's what my problem was.
00:23:42And then it broke.
00:23:43Let's see what it tastes like.
00:23:44Did you put armidescence in there?
00:23:47A little bit.
00:23:47I think there's a bit too much.
00:23:49The almond extract, I agree, is a little bit heavier.
00:23:50But the cherries needed more of a punch to balance out the almond.
00:23:53They're a little bit too sweet.
00:23:55OK.
00:23:58I like the decoration.
00:23:59It proves the Swiss roll.
00:24:01It'd be that one.
00:24:03I think it's delicious.
00:24:04I just think there's too much filling.
00:24:07Too much of the matcha cream and not enough curd.
00:24:10The overall texture is very good.
00:24:12But the balance of it is not quite right.
00:24:18Your sponge has gone very much oval rather than round.
00:24:21Yeah.
00:24:21I think I knocked too much air out of it.
00:24:22Yeah.
00:24:22OK.
00:24:23Let's have a quick look at this.
00:24:25Was this warm when you put it all in?
00:24:26It was to the wire, yes.
00:24:28Yeah, you can see it's all disappeared.
00:24:30Tastes like rhubarb and custard.
00:24:32I love it.
00:24:32Oh, good.
00:24:33I think the flavour's lovely.
00:24:34I think the texture's wrong.
00:24:35It's a bit chewy.
00:24:37Yeah.
00:24:37It's really artistic and interesting, but it doesn't show up as much as I'd hoped it would.
00:24:50I actually really like the flavour, but the curd has not been doing well.
00:24:53It needs to be much thicker.
00:24:54The flavour's great.
00:24:55It's the texture.
00:24:56Yeah.
00:24:59What I think is so lovely is it absolutely looks as if it's embroidered.
00:25:03Thank you so much.
00:25:03It's beautiful.
00:25:04I love that.
00:25:05Oh.
00:25:07It's delicious to eat.
00:25:11Yeah.
00:25:11However.
00:25:12Oh, yeah.
00:25:13You've overbaked a sponge.
00:25:14OK.
00:25:15But flavour-wise, stunning.
00:25:17OK.
00:25:18Thank you so much.
00:25:19Well done.
00:25:25I love your design.
00:25:27Those colours are just wonderful.
00:25:29It's a bit tough, isn't it?
00:25:33Oh, there you go.
00:25:34I think that was because my cold butter this morning.
00:25:38It is the butter.
00:25:39It's almost created a skin.
00:25:44The sponge itself I find a little bit claggy.
00:25:48I think it could come down to your folding.
00:25:50Folding the flour in.
00:25:51Yeah.
00:25:51The flavours, though, are very good.
00:25:57Sir Hassan, not your best morning.
00:25:59No.
00:26:00Yeah, quite disappointed in myself.
00:26:01It looks like a roulade rather than a Swiss roll.
00:26:06Wow.
00:26:07If I had a ball of ice cream next to this in a bowl,
00:26:10I would be totally happy.
00:26:11Yeah, absolutely.
00:26:12Flavour-wise, stunning.
00:26:13Absolutely delicious, but it looks like it's been dropped out of a tree.
00:26:18OK, cheers.
00:26:19It did say stunning and delicious.
00:26:21Yeah, but looked like it fell out of a tree.
00:26:23That is one mighty impressive-looking Swiss roll.
00:26:33It's a shame it's sat down on itself.
00:26:35It's a wee bit of an oval, yeah.
00:26:36But that design is...
00:26:37Extremely impressive.
00:26:39It's amazing.
00:26:44The flavours are stunning.
00:26:45I was nervous that the marshmallow and the jam would make it all too sweet,
00:26:50but it's delicious.
00:26:51You left the condensable cart, I'm glad to see.
00:26:52I did.
00:26:53It's such a student thing.
00:26:54I'm 29, I'm not a student anymore.
00:26:57You look 15.
00:27:02I thought I was taking a bit of a risk.
00:27:04I couldn't have possibly imagined that it would turn out as good as it did.
00:27:08First one in the bag, no major mess-ups,
00:27:11but definitely not getting ahead of myself and, like, thinking,
00:27:13oh, it went great, because I practised that one a lot.
00:27:15They all have to the design and flavours.
00:27:21I'm so happy.
00:27:22It was a little bit firm.
00:27:24It's the first time that has happened.
00:27:26It's the curse of the ten.
00:27:27I think, like, Prusa, I think it's not my best day.
00:27:29I'm lagging behind, so praying that the technical is something that I have made before.
00:27:34Just get on with it.
00:27:35That's what my husband said.
00:27:37Just get on with it.
00:27:41Each week, the bakers face a mystery second challenge
00:27:44enshrouded beneath Gingham.
00:27:46Hello, bakers.
00:27:47Welcome back to the tent.
00:27:48It's time for your technical challenge,
00:27:50set for you by Captain Cakeman himself, Paul Hollywood.
00:27:53Paul, have you got any words of wisdom for our beautiful bakers?
00:27:57First of all, don't panic.
00:27:58Use your baking intuition.
00:28:00It is going to be difficult, but it's not impossible.
00:28:03Comforting, but it's not impossible.
00:28:04Almost impossible, but not impossible.
00:28:07So, as always, this challenge is judge blind.
00:28:10So, Paul, Prue, you may now leave the tent.
00:28:13Thank you so much.
00:28:14You know what they're going to do?
00:28:15What?
00:28:15Thumb wars.
00:28:17Smart money's on Prue.
00:28:18She's got big thumbs.
00:28:19They're like turkey drumsticks.
00:28:20The judges would like you to bake
00:28:23nine perfectly decorated fondant fancies.
00:28:28The judges are looking for light sponge,
00:28:30well-set jam, smooth buttercream,
00:28:33and precise fondant decoration.
00:28:35You have two hours and 15 minutes.
00:28:38Sounds easy, right?
00:28:39Does sound easy, but there's a little twist-a-rooney.
00:28:42You'll need to figure out the flavours
00:28:44and the recipe all by yourselves,
00:28:47using only some of the ingredients in front of you.
00:28:51There's a perfect example of a fondant fancy
00:28:53underneath your gingham cloth.
00:28:55You have five minutes.
00:28:56Get your detective hats on,
00:28:58cos your five minutes start now.
00:29:02Aw.
00:29:03I've never made one of these before.
00:29:05First time for everything.
00:29:07Jasmine did say, literally as we went to the loo earlier,
00:29:09she was like...
00:29:10There's one thing that I really, really hope it's not.
00:29:12A fondant fancy.
00:29:14Just trying to work out the flavours.
00:29:17I think it's cherry.
00:29:19You want to go for cherry,
00:29:20but it really tastes like raspberry.
00:29:21There's definitely almond notes to it.
00:29:24I'm not sure.
00:29:25I'm just going to eat the whole thing
00:29:26and hope for the best.
00:29:28So, Paul, fondant fancies.
00:29:30This is going to be challenging for our bakers.
00:29:32We've obviously taken the recipe away,
00:29:33but left them with all the ingredients,
00:29:34and a few more on top of that.
00:29:36But essentially, what is in this
00:29:38is raspberry and almond.
00:29:40When I say almond, I don't mean ground almonds.
00:29:41I mean almond extract,
00:29:43which is where the flavour's going to come from.
00:29:44But we've given them ground almonds as well.
00:29:46We've given them everything.
00:29:47We've given them a perfect example,
00:29:49so they should understand what type of sponge it is.
00:29:51Once they have the sponge ready,
00:29:53then they've got to prepare the buttercream.
00:29:54Again, it has almond extract in there.
00:29:56Also, it's got the jam,
00:29:57raspberry jam,
00:29:58and raspberry flavouring in the fondant's icing.
00:30:00That is delicious.
00:30:01It is.
00:30:02Their first time in the tent,
00:30:04and we've given them a really difficult technique.
00:30:07Who's that?
00:30:07Great, isn't it?
00:30:12Bakers, your five minutes is up.
00:30:15You ready?
00:30:17On your marks.
00:30:18Get set.
00:30:19Taste and bake.
00:30:20Oh, my God!
00:30:23The bakers must now hand back their fondant fancies.
00:30:26I should have ate all of it.
00:30:27I don't know what I'm doing.
00:30:28And have just two and a quarter hours to complete the challenge.
00:30:31I'm just going to start.
00:30:32What the hell am I doing here?
00:30:34Lime my tin, make my sponge.
00:30:36When I was younger,
00:30:36I would make microwave cakes with my mum,
00:30:39just equal parts of everything,
00:30:40and it's a foolproof sponge.
00:30:41Fingers crossed it is foolproof today.
00:30:44They've given us lots of ingredients,
00:30:45so I'm going to have to work out
00:30:46whether there's ground almonds in the sponge.
00:30:48I don't think there is.
00:30:49The flavouring pool sponge comes entirely from almond extract.
00:30:53Well, that's potent.
00:30:54The additional ground almonds
00:30:56will produce a dense sponge lacking in rice.
00:30:59I risked it,
00:31:00and I put the ground almond in the mixture.
00:31:02One table spoon.
00:31:0430 grams of ground almonds.
00:31:06It's a bit girdle, but it'll be all right.
00:31:09Chuck it all in.
00:31:10Why not?
00:31:10Let's see.
00:31:11You're going fast.
00:31:12Watch yourself.
00:31:13Oh, no.
00:31:14Go faster, go faster.
00:31:15Come on.
00:31:15Woo!
00:31:16You ride by the seat.
00:31:18You're going to eat your pants, don't you?
00:31:18I haven't got a clue what I'm doing today.
00:31:20You're a jazz baker.
00:31:22I'm happy with the consistency.
00:31:24Oh, this is very dry.
00:31:25This is like bread dough.
00:31:27I'm trying to get my sponge in as soon as possible
00:31:28to give it time to cool.
00:31:30Seems like kick.
00:31:31We're going in.
00:31:32Hope it will be good.
00:31:34Sleep tight.
00:31:35Set the timer.
00:31:36I think 15 minutes.
00:31:39180, regular baking temperature.
00:31:41170 until I think it's right.
00:31:44I'm going to go for 15 minutes,
00:31:45and then I'm going to check.
00:31:46Now I'm going to make the jam.
00:31:47They've given us the options.
00:31:49Cherry, raspberry, or strawberry jam.
00:31:51I've got a feeling it was raspberry.
00:31:53I think it's raspberries.
00:31:54I have no idea.
00:31:55So I've just chucked them in.
00:31:56Jessica, how are you doing?
00:31:57I think I'm okay.
00:31:59My sponge is in.
00:31:59You think?
00:32:00Do you think your drag king
00:32:02would be coping better
00:32:03with what's going on?
00:32:04Oliver Clones are off.
00:32:06Has way more confidence than I do.
00:32:08Really?
00:32:09Yes.
00:32:09How would you be dealing with this thing?
00:32:11Come on.
00:32:11There's a lot of swagger.
00:32:12Really?
00:32:12There's a lot of hole in the crutch area.
00:32:14Really?
00:32:14Yeah, it's a bit explicit.
00:32:15Saving me jam.
00:32:17Looks great.
00:32:18And it's smooth.
00:32:18So that's a small win.
00:32:19So I'll check my sponge.
00:32:22It's a little sticky.
00:32:24Needs a bit more.
00:32:25A sponge not rising in the centre.
00:32:27I've also brought it down to 170
00:32:29because we're getting quite a lot of browning.
00:32:31Bakers, you are halfway through.
00:32:34How much?
00:32:34Next, I'm going to make my buttercream.
00:32:38Like the sponge,
00:32:39Paul's buttercream is flavoured
00:32:40with just a hint of almond extract.
00:32:43That's good.
00:32:43Okay, love that.
00:32:45So I put in a wee taste of honey.
00:32:46I think that might have been the flavour,
00:32:48but I have no idea.
00:32:49My cake beat you out.
00:32:50It's close.
00:32:51It's coming out.
00:32:52It's still liquid.
00:32:54Interesting.
00:32:56Seems good.
00:32:57It's risen really nicely in the middle.
00:32:59Yeah, we're seeing about half of what it's meant to be.
00:33:01I'm concerned about the middle here.
00:33:03It's a wee bit soft.
00:33:04Ian, we can't have no nerves in the tent.
00:33:06What are we going to do?
00:33:07I mean...
00:33:07We could meditate.
00:33:08I would love a wee meditation.
00:33:09Close your eyes.
00:33:10All right.
00:33:10And take yourself to a beach.
00:33:12Okay.
00:33:12Locking out all the noise around you.
00:33:15Hum...
00:33:15Hum...
00:33:16The waves are crashing.
00:33:18They're taking me out to sea.
00:33:19Don't speak.
00:33:20Just hum.
00:33:21I'm just up in the tent
00:33:22because I kind of need it
00:33:23till I'd be cooked now.
00:33:24How long have you got?
00:33:25Bakers, you have half an hour left.
00:33:28How do you know?
00:33:29You've got no watch.
00:33:30No, no, no.
00:33:32The whole thing's a lie.
00:33:33Oh, no.
00:33:34My cake has collapsed in the middle.
00:33:36We've had a mare.
00:33:37Hopefully, though.
00:33:38And they just don't eat the central one.
00:33:39I'll just hide it.
00:33:40I'm starting my fondant icing.
00:33:42I'm going to make it the way I normally make it at home.
00:33:44It's going to do their sugar with some water.
00:33:46No idea.
00:33:47Uh, what else?
00:33:48Paul's fondant icing contains raspberry extract.
00:33:51Do you know what?
00:33:52I'm going to add a little bit of cherry.
00:33:54I think it's rose water.
00:33:55That was a lot of cherry.
00:33:57And should be coloured a deep pink.
00:33:59Going kind of heavy.
00:34:00I've added too much water.
00:34:02It's like a pastel-y pink.
00:34:04That looks good.
00:34:04Did you just put your finger on my sponge?
00:34:06No.
00:34:06You almost put your finger on my sponge.
00:34:08Almost.
00:34:09My hands are clean.
00:34:10It almost looks like a flapjack.
00:34:12Trim the edges, then measure it, and then nine equal bits.
00:34:15Very exact.
00:34:16My degree was maths.
00:34:18I still can't add up.
00:34:20It looks a little bit on the brown side.
00:34:21That looks like the back of Paul's hand.
00:34:23When he's judging, just imagine him getting his flaked hand put on with a fireman's hose.
00:34:27No, because I'll just laugh.
00:34:28No, because I am actually going to do that.
00:34:29With his skimpy breathes.
00:34:30With his goggles on.
00:34:31No, because I won't be able to keep a straight face.
00:34:33A knee like that.
00:34:33I'm going to have to tell him what you said.
00:34:35I can't serve that.
00:34:37This is raw.
00:34:38So, uh, no one's getting that one.
00:34:39We're doing eight fondant quantities.
00:34:41Now we're going to fill these all the jam.
00:34:42Jermie in the hole.
00:34:43I'm franken-caking them to make them roughly about the same height to compensate for my shoddy cutting.
00:34:49I am going to put the lids back on.
00:34:50They're rather overfilled.
00:34:51That one.
00:34:52We'll hide that in the middle.
00:34:54Bakers, you have ten minutes.
00:34:57I'm just adding my buttercream on top.
00:34:59Nine little blobs.
00:35:00My buttercream is slightly too soft.
00:35:02I'm hoping that the icing covers a multitude of sins.
00:35:04Maybe it will, maybe it won't.
00:35:05I'm scared.
00:35:07Here it goes.
00:35:08Over the top.
00:35:10Oh, they're really taking a lot of icing.
00:35:12We should have crumb-coated with buttercream.
00:35:15Didn't think.
00:35:15They're like little fairy cakes, aren't they?
00:35:17They look disgusting.
00:35:20Let me see.
00:35:20I'm so sorry.
00:35:23This is a hot pink mess.
00:35:26Bakers, you have one minute left.
00:35:28I really love taking it right to the wire.
00:35:30Oh my God, these are hideous.
00:35:32It's kind of blended together.
00:35:34I don't think they look that bad.
00:35:36The final fancy.
00:35:38Do not drop them.
00:35:41Oh, what shall I do?
00:35:42I'm going to put the worst one at the back.
00:35:44Bakers, your time is up.
00:35:48Well done.
00:35:48I love them.
00:35:50I love them.
00:35:50In fact, I might bake another name tonight.
00:35:54Please bring up your fondant fancies and place them behind your photos.
00:35:58Oh my God, mine is stuck with icing to the table.
00:36:00Oh my gosh, totally well done.
00:36:02Yay!
00:36:02They look so good.
00:36:06Wow.
00:36:07What a fancy table.
00:36:12It's judgment time for the baker's first technical challenge.
00:36:15Okay, so what we're looking for are nine beautifully formed fondant fancies.
00:36:21Almond buttercream with an almond sponge with a raspberry fondant on the outside.
00:36:26Raspberry jam in the middle as well.
00:36:27You had a lot of red herrings, ground almonds.
00:36:30Definitely not inside because you'll not get the height.
00:36:33But we'll test them and see what they're going to taste like.
00:36:36These are pretty small proof.
00:36:37I'm guessing ground almonds.
00:36:39Yes.
00:36:39Be interesting to see what's inside.
00:36:41They've managed to get some jam in there.
00:36:44I don't think it's bad.
00:36:45It's just very small.
00:36:46Okay.
00:36:47Beautifully high.
00:36:48The height on these are good.
00:36:49I can't believe we're going to have 12 of these.
00:36:53I do think there's ground almonds in there.
00:36:55But the colour's not bad.
00:36:56Now these are...
00:36:58Pretty messy.
00:36:58But they're all messy, so there is consistency.
00:37:02But the colour's the right tone.
00:37:05It is quite dense sponge.
00:37:07Moving on to our pink fancies, that's not the colour we wanted.
00:37:10They're quite neat.
00:37:11There's a very strange flavour in there.
00:37:13Is it a rose?
00:37:14What there?
00:37:15That's way off base.
00:37:18Okay.
00:37:19I quite like the colour of these.
00:37:20The height is very good.
00:37:20The decoration, it's very neat.
00:37:22They're all the same.
00:37:24There's ground almonds in there.
00:37:26It's quite nice cake.
00:37:27Moving on.
00:37:28This is abstract decoration.
00:37:30The colour's good.
00:37:32Ground almonds again.
00:37:33I think it's raspberry jam.
00:37:35Someone cut the finger.
00:37:36I mean, that is way, way too dark.
00:37:38Yeah.
00:37:39Wow, that's tough.
00:37:40Yeah, it is very overbaked.
00:37:41It's absolutely solid.
00:37:42Like cardboard.
00:37:43It's got ground almonds in there.
00:37:44And it's got too much icing on it.
00:37:46Right.
00:37:46The colour looks quite nice.
00:37:47It's very shallow.
00:37:48Very small.
00:37:49They should have risen more than that.
00:37:50I imagine that's because there are ground almonds in there.
00:37:54It's a nice almond flavour.
00:37:55There is a tartness to that coming from the jam.
00:37:57It's good.
00:37:58It is a minute.
00:37:59This is too pink and clumsy.
00:38:01The flavours aren't too bad.
00:38:03With the ground almonds in there, it's really pushed it down.
00:38:06These are quite high.
00:38:07The colour's not bad.
00:38:08They're more or less the same.
00:38:09Just look a bit clumsy.
00:38:10Yeah.
00:38:10I mean, it's the piping.
00:38:15Jerry.
00:38:16Might be in fondant.
00:38:17Moving on to this.
00:38:18It's much too much icing.
00:38:19Yes.
00:38:20No, the sponge is not good.
00:38:21Very dry.
00:38:22I like the flavour.
00:38:23I don't mind it.
00:38:24What?
00:38:24This is the mama one, and this is the baba one.
00:38:29What's going on?
00:38:30Hang on.
00:38:31One, two, three, four, five, six, seven.
00:38:32Where's the other one?
00:38:33Got a confession.
00:38:36Got no almond in the bus cream?
00:38:38The honey.
00:38:39Could be a sweetener, yeah.
00:38:40OK.
00:38:41Prune Paul will now rank the bakers from worst to first.
00:38:44In 12th place, this one here.
00:38:47Tom.
00:38:48Overbaked.
00:38:49They're too dark, and I won't go on, but they're not very good.
00:38:52That's very nice.
00:38:52In 11th spot, we have Hoyman.
00:38:55Why did you decide to put a completely different flavour in there?
00:38:58I don't know.
00:38:59And in 10th, we have this one, Hassan.
00:39:02They're a bit pale, messy.
00:39:04Terrible.
00:39:06Jasmine is 9th, Ian's 8th, Nadia's 7th, Leighton's 6th, Leslie 5th, and Aaron 4th.
00:39:14In 3rd spot, we have this one.
00:39:17Natalia, these weren't bad.
00:39:18The actual colouring and the neatness was the thing that we liked.
00:39:21In 2nd place, we have this one.
00:39:26Jessica, you look astonished.
00:39:28I am.
00:39:28Well, they're pretty neat.
00:39:30They're nicely risen.
00:39:31They tasted good.
00:39:31Good job.
00:39:32Thanks.
00:39:33Which leaves number one.
00:39:36CHEERING
00:39:36No, no, no, no.
00:39:40Don't clap.
00:39:41You did have ground almonds, but you managed to get the overall look.
00:39:45The colour was right.
00:39:46The decoration was good.
00:39:47So, well done.
00:39:47I am so relieved.
00:39:51I feel like I had a little bit to prove after this morning.
00:39:54I'm absolutely buzzing.
00:39:55I'm almost vibrating.
00:39:57God, it's brutal, isn't it?
00:39:59That is the rollercoaster of Bake Off.
00:40:02Everything just went wrong from the off.
00:40:03I'm quite nervous, yeah.
00:40:05Not very good on the technical and not very good on the signature.
00:40:07So, it's not looking good.
00:40:13The bakers have just one more challenge before someone is named Star Baker.
00:40:17And someone must leave the tent.
00:40:19We're back.
00:40:21This is exciting.
00:40:22First cake corner.
00:40:23We've got a lovely set of bakers.
00:40:26And I love the fact that we set a really difficult technical.
00:40:29Toby did the best.
00:40:31Even you wasn't impressed with that.
00:40:32They gave a round of applause in them.
00:40:34You went, no.
00:40:34No, no, no.
00:40:35Calm down.
00:40:36And when you look at how he did in the signature, it was pretty poor.
00:40:40But when you look at the other side of the ground, I thought Tom, for instance, did an amazing job with the tartan.
00:40:44But then last in the technical.
00:40:46Yeah, how did that happen?
00:40:47And Jessica.
00:40:47Jessica, again, she's a real talent.
00:40:49And she's really artistic.
00:40:50I agree.
00:40:51So, what about Natalia?
00:40:53Signature-wise, she did really well.
00:40:54And then she did well in the technical.
00:40:56I'm hoping that Hassan has a better day today.
00:40:58Oh, I love Hassan.
00:40:59He's a lovely guy, but he did have the most disastrous signature.
00:41:03And later.
00:41:04Yeah, he's in a bit of danger coming into the showstopper.
00:41:07So, today's really going to matter.
00:41:08I'm really excited.
00:41:09It's good to be back.
00:41:10I've missed you guys.
00:41:11What do you mean?
00:41:12We all live together.
00:41:19Oh, welcome back to the Tent Bakers for your showstopper challenge.
00:41:23Today, Paul and Prue would love you to make an exquisite landscape cake.
00:41:28No cheating, you can't pick a landscape that's already a cake.
00:41:32Eccles, Dundee, Pontefract.
00:41:35I mean, they're all lovely places, but this is Bake Off.
00:41:39We need you to think outside the box.
00:41:41You've got four hours to take us on a journey.
00:41:44On your marks.
00:41:45Get set.
00:41:46Bake.
00:41:46These poor bakers, for their very first showstopper challenge, are being asked to make a landscape cake.
00:41:56Scary.
00:41:59A little dance.
00:42:01Taste and texture is obviously critical in this.
00:42:03What's important is the choice of sponge?
00:42:05I always say I love a tender sponge, but the truth is that's not the right kind of sponge for building.
00:42:10It would just get squashed.
00:42:12You're thinking on multi-levels with this.
00:42:14You're thinking design, the flavor combinations, and then structural integrity.
00:42:20It's quite a warm day today.
00:42:22If anything is the slightest bit warm, not only will the icing melt on it or the filling run, the cake itself will collapse.
00:42:29I want to see beautiful landscapes that taste great.
00:42:34Morning.
00:42:34Good morning.
00:42:36Good morning, Liv.
00:42:36So, tell us all about your landscape.
00:42:38So, I'm doing my hometown of Swansea.
00:42:42The Mumbles.
00:42:42I'm taking you to the Mumbles.
00:42:43Oh, are you?
00:42:44So, I'm going to do the Mumbles Lighthouse, Oystermouth Castle, the Brecon Beacons just behind with all the daffodils here.
00:42:51I'm getting really worried now, because you're really building this up.
00:42:54Leighton's ode to the green, green grass of home will be built from his favorite cake growing up.
00:42:59On a Sunday, my mother baked a Victoria sandwich.
00:43:03So, to take us back to my hometown.
00:43:06Right.
00:43:06I'm going to do the Mumbles.
00:43:08And a Victoria sandwich.
00:43:09While Leighton opts for an all-time classic...
00:43:13This is going to be my blackberry and pistachio cake.
00:43:15Jasmine's taking the road less traveled.
00:43:17Once I've got this in the oven, I'm going to make a cardamom cake.
00:43:20This cardamom has got a pretty strong flavor.
00:43:22You've got to be careful when you're doing it to end up tasting of, I don't know, soap.
00:43:25The unique flavors in Jasmine's three-tier landscape cake are a nod to her holiday's berry picking in the Scottish Highlands and her best friend's favorite ice cream.
00:43:34I like that color.
00:43:35The pistachio is for Daisy.
00:43:36She's the one who got me on the show.
00:43:38She pretty much said, if you don't do it, I'm going to...
00:43:40I'm going to enter you.
00:43:41Yeah.
00:43:41Were you quite nervous of doing it?
00:43:43I just didn't really think I was confident.
00:43:45Good enough.
00:43:45Yeah.
00:43:46And now you're here and you've seen all the other bakers.
00:43:48And I'm like, I'm definitely not.
00:43:50Daisy!
00:43:51Daisy, what have you done?
00:43:52What a Paul and Prue will expect beautifully soft sponges.
00:43:57It's a bit more solid than I'd want it to be.
00:44:00It's crucial they're robust enough for the bakers to build their landscapes.
00:44:04This is chocolate stout cake.
00:44:05I'm using stout because it's my favorite drink.
00:44:08And it really does add a lot to the complexity of the chocolate cake.
00:44:12But this cake is so moist.
00:44:15Stability is a fairly big concern of mine.
00:44:17Ian will carve his rich chocolate and stout sponge to build his local beauty spot, Downhill Beach.
00:44:23It's one of my favorite places in the world.
00:44:25Last summer, I got sunburned for the first time on a beach in Ireland.
00:44:29So it holds a very special place in my heart.
00:44:33Ian's not the only baker risking a moist sponge.
00:44:36I'm using quite special apples.
00:44:38I lived with this wonderful lady called Betty.
00:44:41She was in her 90s.
00:44:43She had this apple tree.
00:44:44She knew I was applying for bake-off and wanted to see me in it.
00:44:46But I never made it when she was alive.
00:44:49So I preserved some of her apples.
00:44:52Betty's apples will be added to a sticky toffee sauce and drizzled over Jessica's spice apple sponge to form Lake Bunyoni in Uganda, where she spent a very special birthday morning.
00:45:01I basically stayed in a hammock and then woke up to the most beautiful sunrise.
00:45:05I love the idea of the toffee apple.
00:45:07It's quite autumnal, actually.
00:45:08You get some really rich flavors.
00:45:10I'm looking forward to this.
00:45:11Good luck.
00:45:12For Betty, right?
00:45:13For Betty.
00:45:14So this is pumpkin puree.
00:45:15It smells horrible, but it tastes amazing.
00:45:18Hassan's also hoping to wow with winter-warming flavors.
00:45:21There's pumpkin spice mix, cinnamon, nutmeg, ginger, cloves, and a little bit of allspice.
00:45:27Hassan's spiced pumpkin sponge will form the base of the bamboo forest he visited in Japan, a landscape he's hoping will put him back on the path to success.
00:45:35Have you practiced it?
00:45:36Yes.
00:45:37Ish.
00:45:39You struggled a little bit yesterday.
00:45:41This one has to be spot on.
00:45:43Going in.
00:45:44The sheer scale of today's showstopper challenge...
00:45:47I'm making six tears.
00:45:49..means managing their ovens...
00:45:50All right.
00:45:51..will test the bakers to their limit.
00:45:57Start.
00:45:58As the first sponges hit the heat...
00:46:00It's done!
00:46:01..there's no time to rest.
00:46:03Now I need to start on the second batch.
00:46:05..with more cake to make and fillings to begin.
00:46:08Welsh jam.
00:46:09It's made with love.
00:46:10Extra coffee liqueur.
00:46:12Make them drunk.
00:46:13Poiman's boozy buttercream will fill layers of coffee and walnut sponge, stacked to form Hong Kong's Lion Rock Mountain.
00:46:21When I was a child, I used to take the bus to go to school.
00:46:24Yeah.
00:46:25Lion Rock got the tunnel.
00:46:27Every time when the bus gets full, then it's like halfway through.
00:46:32So lovely.
00:46:32So when you're in the tunnel, you know you're nearly home.
00:46:34Yes.
00:46:35Tom's reliving a happy childhood too.
00:46:37I was super lucky growing up.
00:46:39My Danish granny had a farm in Iceland, and it's just the most stunning country ever.
00:46:45He'll recreate the wild landscape he spent many happy summers exploring.
00:46:49From layers of chocolate chiffon sponge, white chocolate and hazelnut ganache, and a decadent dark chocolate and orange ganache.
00:46:55I want it to be like dark chocolate, and then the orange comes through.
00:46:58I don't want it to be, that should be coloured orange, that's so orange.
00:47:01While Tom plans to construct a small section of Icelandic tundra.
00:47:05If you were to take a slice out of Iceland and lift it up, this is what it should look like.
00:47:10Natalia's thinking a bit bigger.
00:47:11I'm going to make a landscape of Ukraine.
00:47:16The whole landscape.
00:47:17The whole landscape.
00:47:17How big is this going to be?
00:47:19Actual size.
00:47:21From its golden fields and winding rivers to the majestic mountains,
00:47:25Natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam.
00:47:30This cake means well for me, especially nowadays.
00:47:36I've got friends and my family in Ukraine, so sometimes I got homesick.
00:47:45I live a few years in Kiev, it's such a wonderful city, it's full of art, full of wonderful people, so yeah, it's so sad.
00:47:59Boom, boom, boom.
00:48:02Ladies and gentlemen, you are halfway through.
00:48:05Three, two, one.
00:48:10As the first of the sponges exit the oven.
00:48:13My glass is esteemed, so give me two minutes.
00:48:16It's done!
00:48:17The race is on to call them before assembly can begin.
00:48:20I know she's behind me.
00:48:21Those look lovely.
00:48:22Is it chocolate?
00:48:23Chocolate stout.
00:48:24Oh, stop it.
00:48:25Yeah, if you want a wee drink, it's still over there.
00:48:27Come on then.
00:48:28Oh, I thought you meant the stout.
00:48:29Oh, I thought you meant the cake.
00:48:32They need a little bit longer.
00:48:33Every minute more in the oven.
00:48:36I'm just going to double check these because I am terrified.
00:48:39There's one less they'll have to call.
00:48:41Needs a bit longer.
00:48:42And construct.
00:48:43I'm going to have five minutes on.
00:48:46It's a little bit worrying because I don't know if I've exactly nailed this in the time in practice.
00:48:51Toby will stack white chocolate sponge, brown butter sponge, praline and strawberry jam to form the famous Jacob's Ladder Staircase of hometown Sidmouth.
00:49:00And there'll also be a jelly sea, which is the bit I'm most concerned about because that has redecorated the inside of my fridge a few times.
00:49:06While Toby celebrates the good old British seaside.
00:49:11Second sponge ale.
00:49:12Hopefully it's cooked this time.
00:49:14That's coconut liqueur.
00:49:15Nadia's taking us somewhere a little warmer.
00:49:18My landscape is a tropical island in Mauritius where I went on holiday with me family.
00:49:23We ate loads of coconut when we were there and drank loads of mojitos.
00:49:26Wow, what a holiday.
00:49:29Pat full of tropical flavour, she'll spread lime curd between layers of coconut and lime sponge, soaked in coconut liqueur.
00:49:36Isn't it lucky we like coconut liqueur?
00:49:37Isn't it? Yeah, isn't it?
00:49:39I think it sounds lovely.
00:49:41Well, they like coconut, so that's a good thing because there's a lot of coconut going in this cake.
00:49:47This is coconut concentrate for my buttercream.
00:49:50Coconut isn't usually that strong, so I'm hoping it gives it an extra boost of flavour.
00:49:55The cake's inspired by a place in Barcelona that I like, Park Sudea.
00:49:59Complete with chocolate stonework and a jelly lake, Aaron's ambitious park will be built with coconut sponge filled with coconut buttercream and miso caramel.
00:50:08I've definitely got a lot on, whether it's too much, I'm not sure, but go big or go home.
00:50:13So I just need to assemble my top layer because that's a little bit behind.
00:50:19This is probably the most important part.
00:50:21If this doesn't go 100%, then the stability just isn't there.
00:50:26As the bakers stack soft sponge and fillings...
00:50:29Cherry jam.
00:50:30..the biggest threat they face is heat.
00:50:33It's really important that they're cold because otherwise all the fillings will melt.
00:50:36You don't want that sloppy mess.
00:50:38Is it quite stressful?
00:50:39I feel like everyone's slightly freaking out.
00:50:42My motto is to go faster.
00:50:44That looks pretty flat to me.
00:50:45I'm going to cards now.
00:50:47I'm starting to cut out the cliff.
00:50:52This is border with Belarus.
00:50:56I've got a picture of Ukraine.
00:50:59Like in school, yeah?
00:51:00Oh, God.
00:51:04It's just falling apart.
00:51:05Oh, man.
00:51:13That is so horrible.
00:51:14Just 60 minutes remain, and Ian's downhill beach faces an uphill struggle.
00:51:31Is it fixable?
00:51:32Maybe.
00:51:33We'll see.
00:51:34I'm really on a wing and a prayer right now.
00:51:36You can do this.
00:51:37Use the force.
00:51:38I'm going to try and wrap it in acetate.
00:51:40I'm going to chuck it in the fridge and just hope for the best.
00:51:43It's fine.
00:51:45You've got this.
00:51:46You've got this.
00:51:46You've got it.
00:51:48For the rest of the bakers, constructions in full swing.
00:51:52Are you a good plasterer?
00:51:53I bet you are.
00:51:54I've never tried.
00:51:56As they add the details...
00:51:57Oh, is that my little road?
00:51:58..that'll bring their landscapes to life.
00:52:00How's it going, Hassan?
00:52:02All right, I think I'm rushed for time.
00:52:04I'm piping the tree, which is great with a shaky hand.
00:52:07I've put some vanilla buttercream to create a log effect.
00:52:11I'm making it in the form of a tree stump.
00:52:13My dad was a carpenter.
00:52:15We used to go to Wales as kids.
00:52:17My dad made a camper van.
00:52:19And we used to go on holidays in the camper van.
00:52:21Leslie would build her tree stump from Kirsch-soaked chocolate sponge and cherry jam
00:52:25and she'd paint a buttercream Welsh mountain landscape
00:52:27in the style of her dad's favourite artist.
00:52:30We used to watch Bob Ross.
00:52:32The voice was so soothing and Dad had dementia, so it really calmed him down.
00:52:36We was watching the bake-off one night and my dad's like,
00:52:38what, have you applied?
00:52:39I said, no, Daddy goes, do it, do it.
00:52:41I was like, OK, then.
00:52:43So, here we are.
00:52:44I think he'd be proud.
00:52:45He'd be very proud.
00:52:48Ladies and gentlemen, you have half an hour left.
00:52:51Really?
00:52:52Oh, my God.
00:52:55Stressed.
00:52:56I am a bit behind.
00:52:57I wanted to have my chocolate work done before now.
00:52:59Running out of time, running out of icing.
00:53:01This is going to come down to the wire.
00:53:04It's grim, yeah, mountains.
00:53:07It's looking like home.
00:53:08Make it look like a lion.
00:53:10It looks terrible.
00:53:11The cakes in the fridge seems to have gotten a good bit firmer.
00:53:14I'm just doing my moss now.
00:53:16Now it's all about the sea.
00:53:18This could go very wrong.
00:53:20Might not set.
00:53:21This doesn't look like baking to me.
00:53:23This is science.
00:53:24This is the agar-agar to set it, so I do add a lot of...
00:53:27I'll just fix this acetate, dump it all straight in and pray.
00:53:31Oh, my God.
00:53:34The stress.
00:53:35I don't even want to breathe.
00:53:37I just need the cake hard.
00:53:39If I open this and the cake completely collapses, that's me gone.
00:53:43Oh, this is so to the wire again.
00:53:50I'll take it.
00:53:52Now I'm running.
00:53:53Bakers, you've got 15 minutes left.
00:53:56Is that all?
00:53:57I'm just hammering this as fast as we can.
00:54:00Ah.
00:54:01I'm making a wall of the tunnel.
00:54:03I'm measured by eye.
00:54:04Oh, too big.
00:54:07This is the castle.
00:54:09That's the dragon.
00:54:10My forest.
00:54:11So beautiful.
00:54:13That looks absolutely amazing.
00:54:15Now what we're going to do is put the cake on top.
00:54:18It's super important that these are lined up.
00:54:20Where's the front?
00:54:21How do you know?
00:54:22I've got a bit of a lean anyway.
00:54:24Only a little bit.
00:54:26Looks really precarious.
00:54:28What's that wall ball?
00:54:32Looks like Leaning Tower of Pisa.
00:54:33Leaning Tower of Mumbles.
00:54:35Stop it.
00:54:36We are set.
00:54:37I need to get my trees sorted.
00:54:43My river.
00:54:44Carefully.
00:54:46Trying to channel my inner Bob Ross.
00:54:48That river now needs to go straight in.
00:54:51Ooh.
00:54:51I'm making sheep.
00:54:54A bit wonky tunnel.
00:54:55The trouble is, my sheep look like they've got myxomatosis.
00:54:58I put my heart where it's here.
00:55:02I'm just going to try and cover as much of the buttercream as possible.
00:55:06I have to put the wee train on.
00:55:10The cars.
00:55:11It's going to be down to the wire.
00:55:13Bakers, you've got one minute left.
00:55:16I've got no choice.
00:55:17Let's get it off.
00:55:18Finishing touches.
00:55:20Ukrainian flag flowers.
00:55:22Putting the last few toasters on.
00:55:27Toasted coconuts.
00:55:28Oh, it's really soft.
00:55:34Oh.
00:55:37Just making some little coconuts for my tree.
00:55:40There's more I want to do, but I didn't have enough time.
00:55:43I missed something to do the back.
00:55:44Oh, no.
00:55:45The sea's detached.
00:55:46Thank you, darling.
00:55:48Bakers, your time is up.
00:55:53Oh.
00:55:54Please step away from your showstoppers.
00:55:58Well done, bakers.
00:55:59You did it.
00:56:00What a mess.
00:56:03So upsetting.
00:56:05That's actually miraculous.
00:56:08That's insane.
00:56:09Ian, you smashed that.
00:56:13It's time to judge the showstopping landscape cakes.
00:56:18Ian, would you like to bring up your showstopper?
00:56:28That's incredible.
00:56:30It looks amazing, and it's so imaginative and crazy.
00:56:34I love it.
00:56:35Right.
00:56:35This is chocolate stout, blackberry jam, and cream cheese cake.
00:56:40There's a lot of icing on there.
00:56:42It's too much.
00:56:43Wouldn't you get the fruit and the stout cake?
00:56:45It works beautifully well together.
00:56:47I'd happily eat a plate full of that.
00:56:49Tastes great.
00:56:50Well done.
00:56:51Thank you so much.
00:56:58I'm going to cry.
00:57:02I think it looks amazing.
00:57:03It's tropical.
00:57:04Just wondering how am I going to cut this.
00:57:06The back is so swizzle.
00:57:08Sorry?
00:57:09I don't know if that's a word.
00:57:10Swivel?
00:57:11You just told me to swivel.
00:57:12I have done coconut and lime cake with coconut liqueur,
00:57:20toasted coconut buttercream, and lime curd.
00:57:23Love the flavor.
00:57:25But your cake is overbaked.
00:57:26OK.
00:57:27And the seed's quite tough.
00:57:28I've put quite a bit of a gar in it because I had to set it.
00:57:32Got the texture of a tennis ball.
00:57:38Happy with it?
00:57:39I had some severe timing issues.
00:57:41It's a little unfinished looking.
00:57:43The cake is toasted coconut.
00:57:45It's just meringue buttercream flavored with vanilla and miso caramel.
00:57:49And certainly coconutty.
00:57:51You've got a lot of coconut in there.
00:57:52You need a lime, you need a citrus to balance out the sweetness.
00:57:59I think it looks amazing.
00:58:01I love the design.
00:58:02It's beautifully painted.
00:58:04But let's see what it tastes like, shall we?
00:58:06You've got a black forest cake.
00:58:07The sponges have kirsch syrup, and there's a black forest buttercream and cherry jam.
00:58:14That is delicious.
00:58:16Is it?
00:58:16The flavors are spot on.
00:58:18And it's beautifully baked.
00:58:19I think you've done an amazing job.
00:58:21You can breathe now.
00:58:29Where's the lion?
00:58:30Is this the lion here?
00:58:31Yes.
00:58:32I think you could have done a little bit more on that.
00:58:35It's coffee and walnut cake with coffee liqueur buttercream.
00:58:40I love coffee and walnut cake.
00:58:42Good.
00:58:43It's not the lightest of cakes, but it is very delicious.
00:58:46I do like it.
00:58:47I think the liqueur is probably a little bit too much.
00:58:49A little bit too punchy for me.
00:58:55It's representational of the Highlands.
00:58:57But we would have liked to see more landscape rather than three tiers.
00:59:00But I think it scores on neatness and style.
00:59:04It's beautifully done.
00:59:05It's a black brood pistachio cake with a black brood pistachio mousse in the middle.
00:59:10And the mousse is surrounded by a cardamom cake.
00:59:12Cardamom level is perfect.
00:59:14Pistachio is perfect too.
00:59:15I've never had that combination before.
00:59:17Well, that's gorgeous.
00:59:23Well.
00:59:23It's a bit wobbly.
00:59:28Yes.
00:59:28It's on the lean, so let's hope the cake tastes good.
00:59:31It's a traditional Victoria sponge with buttercream and raspberry jam.
00:59:38This is a very tough cake.
00:59:40Oh.
00:59:40It is overbaked, and you can see that the weight has concertinaed up the bottom.
00:59:44I dread to think what's underneath that.
00:59:46It'll be delicious.
00:59:48I do like the flavour.
00:59:49It's a bit simple, but it is unfortunately overbaked.
00:59:53It's so beautifully done.
00:59:59Thank you so much.
01:00:00The lakes, the rivers, the mountain ranges.
01:00:03It's just beautiful.
01:00:04Where's Kiev?
01:00:06There.
01:00:06Where the heart is.
01:00:07Where the heart is, yeah.
01:00:08That's where we should have the heart.
01:00:10Yeah.
01:00:10I think so.
01:00:12It's chocolate sponges, and whipped cream with cream cheese and cherry filling.
01:00:23It's stunning.
01:00:28Thank you so much.
01:00:30The chocolate cake is so intense, but it's not heavy.
01:00:33It just imparts flavour, chocolate, chocolate, chocolate.
01:00:36It's very delicious.
01:00:37Yeah, that's a special cake, though.
01:00:39I'm so happy.
01:00:40Thank you so much.
01:00:47These bamboo plants seem to be just chunks of bamboo and no...
01:00:52Yeah.
01:00:53Timing issues.
01:00:55It's odd.
01:00:56It's like a dream.
01:00:57Good dream or bad?
01:00:58It's a pretty bad one, to be honest.
01:01:00Right, let's have a look inside.
01:01:03My flavour's pumpkin spice pumpkin sponge cake with a pecan praline Swiss meringue buttercream.
01:01:11I love the cake.
01:01:12Beautifully baked.
01:01:13Beautifully spiced.
01:01:15But the cream's not carrying much flavour.
01:01:17OK.
01:01:17What happened?
01:01:23Time.
01:01:24Time got the better of me, and then the sea decided to depart.
01:01:27It's a bit simplistic.
01:01:28Yeah.
01:01:29It's basically one cake on top of another.
01:01:30Let's have a taste.
01:01:32It has a white chocolate sponge, a brown butter sponge, white chocolate bus cream, praline,
01:01:37and strawberry jam.
01:01:40I do like the flavours of both.
01:01:41So do I.
01:01:42But you've slightly overbaked them.
01:01:45It's a shame.
01:01:49The overall effect is good.
01:01:51I do like what you've done.
01:01:52He kept it quite natural.
01:01:54And this is your little hammock.
01:01:55That's a huge hammock.
01:01:56I'm not a small girl, Paul.
01:01:58It's made up of a spiced apple sponge, toffee apple, and the mascarpone filling.
01:02:06That toffee apple cake is stunning.
01:02:08It's a very challenging cake to make, because you often get them quite claggy, but that
01:02:14is baked beautifully, and it tastes amazing.
01:02:17It's really delicious.
01:02:18Well done, Jessica.
01:02:20Yeah, baby.
01:02:22Tom, would you like to bring down your showstopper, please?
01:02:32Wow.
01:02:36Well, it's beautifully done.
01:02:38Clean, sharp.
01:02:39Looks great.
01:02:40So now it's got to taste good.
01:02:42It's made up of a chocolate sponge, dark chocolate and orange whipped ganache, and a white chocolate
01:02:47ganache with hazelnuts.
01:02:48Beautiful layers.
01:02:52Oh, God, it's gorgeous.
01:02:54The orange in it is delicious.
01:02:56It's beautifully baked.
01:02:57It's beautifully executed.
01:02:58It's very, what I'm beginning to realise is very Tom.
01:03:02You're a good baker, Tom.
01:03:03You should be really proud of yourself.
01:03:05Well done, Tom.
01:03:06Thank you so much.
01:03:07Well done, Tom.
01:03:08Oh, do you know what?
01:03:15After yesterday's technical, it's a total relief.
01:03:19And yeah, honestly, I don't really know yet, but I'm still in a slight daze from it.
01:03:23That could have gone a lot better.
01:03:25I really am just holding on to hope that the technical will carry me through.
01:03:28Positive and negative.
01:03:29So I'm 50-50 on if he'll be enough to keep me in.
01:03:34I'm very clear it's going to be me.
01:03:36You drop your game slightly on a Victoria sponge and it's game over, right?
01:03:40I thought that was an impressive showstopper.
01:03:44I absolutely loved it.
01:03:45Such good baking.
01:03:47I got a little bit emotional on Natalia's bank.
01:03:49Yeah, I do.
01:03:50Come on, it's me.
01:03:50It was touching.
01:03:51The flavour and the texture she managed to achieve in that chocolate cake was stunning.
01:03:56Jessica's cake was amazing.
01:03:57Tom's cake was exceptional.
01:03:59And I know he was last in technical, but you have to put him in line for Starbaker because
01:04:03it was that good.
01:04:04So who's in danger to go home?
01:04:07Hassan.
01:04:07And Toby.
01:04:08He obviously struggled with time.
01:04:09It was unfinished.
01:04:10And Leighton, when we said a landscape, we meant it to look like a landscape.
01:04:14Like a landscape, not cakes.
01:04:16I didn't realise that's what you meant.
01:04:17I just thought you meant not portrait.
01:04:20You spend too much time on social media.
01:04:31Well done, bakers.
01:04:32Fortunately, I've got the great job of announcing the first Starbaker of the series.
01:04:38The Starbaker is Natalia.
01:04:54Now, unfortunately, I've got the job that no one wants.
01:04:58We're just getting to know you.
01:04:59But unfortunately, someone does have to go.
01:05:02And that person is...
01:05:08Hassan, so sorry.
01:05:14Yeah.
01:05:15Oh, buddy.
01:05:16I'm so sorry.
01:05:17Oh, give me a hug.
01:05:18Sorry, buddy.
01:05:19Yeah.
01:05:20I think I'm a bit upset.
01:05:22I did expect it, though.
01:05:23It wasn't your couple of days, was it, really?
01:05:25No, no.
01:05:26Everyone's a really, really phenomenal baker.
01:05:29They're all such lovely people.
01:05:31And even though it's been a short-lived experience, I've enjoyed it.
01:05:34Hopefully, I can reflect on some things and then maybe get back to baking when I get a chance.
01:05:39I've never appreciated watching the show, how close you get so quickly.
01:05:44Literally, in 48 hours of being with these people, you feel like you know everyone so well.
01:05:47It's gutting for anyone to go, but Hassan especially, he's such a lovely guy.
01:05:51Well done.
01:05:52We did it.
01:05:54Well done.
01:05:56Ta-da!
01:05:59You should feel very proud of yourself, Natalia.
01:06:01Thank you so much.
01:06:03Starbaker!
01:06:03I think I'm in shock, absolutely in shock.
01:06:06Really well done.
01:06:07Well deserved.
01:06:08This cake means a lot for me, and I'm so proud.
01:06:15Well done.
01:06:16Big hug, big hug.
01:06:17So, yeah, absolutely happiest.
01:06:21Well, you scraped it.
01:06:22Oh, God.
01:06:23I was very lucky.
01:06:25Skin in my teeth, I know.
01:06:26I'd love to see you another day.
01:06:28Thank goodness for that.
01:06:30Can I call my husband?
01:06:33Hello?
01:06:34I want a starbaker.
01:06:36Really?
01:06:37Wow.
01:06:38Well done, David.
01:06:39Ah, oh, my God.
01:06:41It's a shock.
01:06:42Просто shock.
01:06:43Well done.
01:06:44That's amazing.
01:06:47Oh.
01:06:49Oh, my gosh.
01:06:51So, yeah, it's a wonderful day.
01:06:57Next time.
01:06:58It's currently 29 degrees.
01:07:01The heat is on for biscuit week.
01:07:02There may be trouble.
01:07:04I have.
01:07:04With a revealing signature bake.
01:07:07Look at his ears.
01:07:08Close one eye.
01:07:10A technical challenge that should be an all-time classic.
01:07:13That's all right, isn't it?
01:07:15And a spectacular showstopper.
01:07:17No.
01:07:18That could call time.
01:07:20Oh.
01:07:21On almost anyone.
01:07:22I haven't seen anyone quite like that before.
01:07:25Oh, don't.
01:07:26Are you a star baker in the making?
01:07:29If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.
01:07:36Go.
01:07:36Go.
01:07:36All right.
01:07:51Go.
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