- 4 hours ago
- #realityinsighthub
The Great British Bake Off - Season 16 Episode 2 - Biscuit Week
The Great British Bake Off
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ⭐❤️❤️❤️⭐
The Great British Bake Off
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ⭐❤️❤️❤️⭐
Category
😹
FunTranscript
00:00:00green they look disgusting oh god while ian went from mess it's just falling apart
00:00:06to success that's incredible and jessica and tom were on a roll i think it's delicious it
00:00:12was natalia's taste of home stunning that earned her the first star baker crown while layton had
00:00:19a wobble this is a very tough cake oh hassan's hopes came unstuck it's got no stability looks
00:00:26that's been dropped out of a tree and he was the first to leave the tent it wasn't your couple
00:00:31of days was it really no no it wasn't this time there may be trouble we're baking biscuits close
00:00:39with a signature bake that not everyone's cut out for a technical challenge lord of mercy
00:00:47that should be an all-time classic that's all right isn't it but time is the theme please don't
00:00:53break please don't break and the problem it's like it's condemned in a spectacular showstopper
00:01:00i've never seen anyone quite like that before oh don't
00:01:2311 bakers remaining last week paul to spit out some of my cake this week i hope he actually
00:01:35swallows it and enjoys it good luck to good luck to you too but who will be crowned biscuit wheat star
00:01:40baker i've got a go-to biscuit always involves chocolate and orange and who will have to leave
00:01:46the bake-off tent are you a dunker yeah big time sometimes i do leave it and weave it too long am i
00:01:53looking forward to today i think i am excited but very nervous again how do you approach that a
00:02:00difficult challenge have a little dance hello bakers welcome back to the tent it's biscuit week
00:02:09what's your favorite biscuit now well not many people know this about me but at midnight i like to
00:02:14get naked glue feathers onto myself and put party rings in my eyes and pretend to be an owl nice
00:02:20no party rings i hate nice for today's signature challenge the judges would like you to bake
00:02:2612 slice and bake biscuits you'll be doing this by shaping the dough into an oblong
00:02:33so that when you slice into it it reveals a picture or a design you have two hours on your marks
00:02:39get set bike great let's get time let's hope it will be tasty especially after last week
00:02:49little nervous drama queen i'm not gonna worry today no worries uh oh no today's signature challenge
00:03:00is a slice and bake biscuit normally when you make a biscuit you make a paste which you roll up pop in
00:03:05a fridge to chill slice and then bake it but the difference is we want them to hide a big design
00:03:12inside but we don't want a simple pattern like a checkerboard we want a picture so the shaping is
00:03:18going to be difficult because the bakers really have to think ahead we're making something which will
00:03:23only show up as the picture when you slice it you're gonna have to make lots of different colors
00:03:28and think in a 3d way and that is extremely difficult to do but this biscuit has another problem it
00:03:34needs to have a snap but once you add color to a biscuit it's very difficult to know when it's
00:03:39baked they won't want it to be in there too long because they don't want it to go brown because
00:03:43that will spoil their pattern if they go too far and try to impress us too much then they're going
00:03:48to run out of time you may lose the overall pattern and you may start panicking under bake it
00:03:52over bake it keep it simple and make sure the bake is correct boy man good morning tell us all about
00:04:00your biscuit um during the year of the ox because i've spawned in the year of the ox so it's quite
00:04:07intricate have you managed to do it in the time no never baking isn't quite enough to satisfy poi man's
00:04:16creative urge she also paints rocks to decorate her garden and local area stone village her intricate almond
00:04:23and ginger biscuit ox will be complete with ears and horns you paint rocks and then leave them in the forest
00:04:29for people to find yeah make someone happy when they pick up the rock in the forest
00:04:35without my name do you tell anyone not really but when i go back it's gone
00:04:44okay let's leave that chat there spices here we go tom has also looked east for inspiration
00:04:51i am making the higher sophia which is the mosque in istanbul it's like the most incredible building
00:04:58i've ever been in when tom isn't holidaying with his friends he's competing with them
00:05:07his higher sophia biscuits will feature turkish spices balanced of a sharp lemon filling
00:05:12how you doing tom week two well done congratulations we made it honestly after the technical last week
00:05:18it does feel like i'll be honest with you yeah yeah i think you should have had a handshake
00:05:22stop it did the show stop i felt like he messed up there
00:05:27just saying how much do you want it how much do you want that handshake let's pretend that we're getting
00:05:32be amazing wouldn't it tom's mask will require 30 precisely measured sections of dough have i got
00:05:38the colors one two three four five one two three four five and whilst all the bakers will have to
00:05:43create multiple colors to build a design that will reveal a picture when sliced it's so blue flavor
00:05:49could prove even more important than how it looks that's nice features that naddy is hoping to combine
00:05:56i am making a shape of an avocado and i'm flavoring it with matcha are you using coloring or just matcha
00:06:04just matcha how much matcha you put in not that much nadia often relies on old family recipes in the
00:06:12kitchen i think none is better her amma's love of avocados on toast has inspired her chocolate and matcha
00:06:20biscuits he doesn't like matcha you know no he hates it does he yes it's like his kryptonite have
00:06:26you practiced this yeah if my kids see one more avocado biscuit they're gonna throw it at me
00:06:32i've been hiding them and my kids pack lunches and everything but like that
00:06:37once their dough is colored this is the tricky bit the baker's designs can only be created by cutting and
00:06:44shaping multiple building blocks three mil six point four wide i do it by i don't have time to
00:06:50measure and whilst tom is having to use custom made templates got good depth aaron has also come prepared
00:06:57i'm using the extruder to get the tongue the actual design is like a baby's face aaron lives in london
00:07:05with his boyfriend anthony cheers they've recently celebrated the arrival of their best friend latifah's
00:07:11baby girl and when he would be immortalized in a tonka and malted milk biscuit dipped in milk chocolate
00:07:18just putting the glinton an innocent child's eye before they realized working full time paying bills
00:07:28bakers you are halfway through you've got one hour left if i can't finish in town it would be a cow
00:07:38remember not about the baking about the vibes
00:07:43who is that i'm going to start the assembly the bakers are now building blind i start from the
00:07:51inside first and then build it up this the nose they won't know if they've constructed their designs
00:07:57correctly 25 mil until they slice them i've never done anything like this before it was such a wacky
00:08:03challenge but that's not their only worry this has got to get in the freezer as soon as they begin
00:08:09building so sticky the heat from their hands will begin melting their dough it's like trying to handle
00:08:15cooked spaghetti just like this in the freezer and whilst tom aaron and poi man are building just
00:08:20millimeters at a time these are the cheeks so i press it 45 degree even the simpler designs are a
00:08:30struggle to build because this is heavy it's making the bottom a bit flat so then i need to curve it
00:08:35again with my fingers morning natalia hello star baker oh yes thank you so much for it tell us all about
00:08:45your biscuit so my biscuits inspired by for lack of yorkshire where i am now live you live in yorkshire yes
00:08:55it's a shame actually because i'm from the sort of the lancashire side yeah to support her new life
00:09:01in yorkshire ukrainian born natalia is training to be an accountant thank you baby so helpful she's
00:09:08hoping her almond flavored white rose tribute to her adopted home will help her retain the star baker crown
00:09:15what star baker in ukrainian zirka okay when i was making these at home my boyfriend was like is it
00:09:24the millennium falcon and i was like well obviously no but maybe i'll say these were going to be boats
00:09:30but another millennium falcon jasmine is a keen wild swimmer and her love of the water has inspired spiced
00:09:40orange biscuit boats i need to get them in the freezer in five minutes time so we're up against
00:09:45it but jasmine's boats go faster right aren't the only design already on their way to the freezer
00:09:52what's it look like it's a carrot it's a carrot it's an orange it's an orange oh you know i was close
00:10:02wine o'clock wine o'clock leighton gets all his bakes taste tested by his best friend audrey oh nice
00:10:11your baking's improved she's approved these orange sliced biscuits with a chocolate orange ganache dip
00:10:18you're all right you're not too stressed you seem a bit like stretch should we dance come on let's
00:10:22dance let's get rid of the stress there may be trouble ahead let's chill out it's all right for
00:10:29you to say that isn't it you know i've done this show i know i've been in the stress but i know where
00:10:33the door of the oven is there goes the last layer whilst the simpler designs are ready to chill
00:10:42looks very strange doesn't it those planning to impress the judges with something more complex
00:10:49i've got five minutes to do the whole thing ten minutes to chill it again could be starting to
00:10:53regret it this is so fiddly i need to start building now otherwise i won't have time i will have to build
00:11:02the year and haul separately now i'm just doing the bits of the face my first practice my boyfriend
00:11:08actually said they look like edward monks the scream they look pretty scary to complete the face on his
00:11:16design toby has come up with a shortcut you just start with the main features and then let this
00:11:22dough get quite soft doesn't look pretty but you just kind of like slop it in like filling holes in
00:11:27your house toby and his girlfriend sid have recently bought their first home which they share with their
00:11:33rescue dog bex leave it okay good girl he'll attempt to build banana and peanut flavored bex biscuits
00:11:42the slopping method doesn't feel like you should be doing it to something you're going to serve
00:11:46prue and paul to be honest one baker plans to serve prue and paul the most important meal of the day
00:11:53i'm making eggs and bacon on toast and so you've got the yolk the white the bacon the bread
00:11:59do you think you've been a bit mean with the bacon you've got to look after your cholesterol
00:12:04i see jessica works as a healthcare systems designer and works out every weekend at a local skate park
00:12:13she's flavoring her breakfast biscuits with another of her guilty pleasures
00:12:17cherry bakewell who do you fear who do you think's really good
00:12:20everyone is you fear everyone that's why last week i said this surely not boy man she paints
00:12:29pictures on rocks and then puts them in the forest and doesn't tell anyone that's so nice yeah
00:12:35a little puts it back in the freezer these need to get chilled quite heavily before you slice them
00:12:41because if it's too soft it will collapse under its own weight oh i have time to do the horn
00:12:49what am i doing come on i still have a freezer how long you're seeing in a freezer 15 minutes but some
00:13:00bakers can't just chill cream cheese icing time banana cream cheese icing time i'm just melting some
00:13:09chocolates for the back of them this is my whipped orange ganache oh my god you can't go wrong with
00:13:14chocolate orange though can you taste it no i'm all right i'll add too much in week one
00:13:20coming to help away from hairdressing and baking leslie's passions are a garden you're gonna get
00:13:25wet and her dogs norman and marley bonkers dog but it's her love of cupcakes that's inspired her
00:13:32whipped chocolate ganache filled orange cupcake biscuits what's this about you being able to do
00:13:37my brummie accent then because my partner's mum and dad are from king standing that's where i'm
00:13:42from is it all right no but are you all right babs i'm all right i'm fine so i'm making mincemeat
00:13:49and then infusing that into white chocolate ganache flip is going to be modeled after my cat last
00:13:55christmas he stole the mince pie straight out of my hand rescue cat victor lives in balfast with
00:14:01earl and his girlfriend durvla he is really living up to the black cat reputation his mince pie crime
00:14:08will be recorded in a spiced orange biscuit filled with mincemeat ganache i want him to be shamed
00:14:14publicly on tv um look straight into the camera and tell him victor you've been out of order and now
00:14:21we're going to shame you imagine shaming a cat what time are we on 45 minutes remaining now it's a
00:14:32balancing act letting the whole thing chill long enough that you can slice it really neatly but i'm
00:14:36worried about baking time i'm so worried about this take the dough out of the freezer too soon
00:14:42and their design could collapse when cut now i do the years in thunder and home it's the last minute
00:14:48plan but left too long and there won't be enough remaining time to bake and deliver the snap the
00:14:53judges have demanded it's a lot of waiting around isn't there i'm just waiting stop looking at other
00:14:59people you're constantly not looking at other people you know what you're doing five minutes
00:15:05it's the moment of truth cue portentous music i need to do this in five minutes upside down there
00:15:13could be an ice cream hopefully it's a dental floss if i used a knife it would make it uncircular
00:15:25just a bit squishy i'm not cutting them very very thick because i still want them to have cocoa dough
00:15:32seeds you're going in yet no i went how long have we got left you have half an hour left are you messing
00:15:39no pressure they look like cupcakes ish i'm going to put them in hopefully we'll have enough time to
00:15:47finish these
00:15:51whilst everyone else is baking or slicing eggs bakey not long enough hoi man tom and aaron are still
00:15:58chilling their biscuit dough oven is on the oven is ready the oven is primed look at the green beans
00:16:05woohoo good luck girls
00:16:09she's alive i mean it looks about as close to vex as a biscuit can a bit nervous about this now
00:16:16wee vector pray for me trust the process trust the timing
00:16:25oh got holes doesn't look like ox it's quite an abstract ox
00:16:30look at a cow it's okay it's what it needed to look like
00:16:37oh
00:16:42it's a spitting image of winnie literally like she's here with me now
00:16:45douche douche douche douche oh it's not even
00:16:49i just don't want them to brown too much such a fine line between over baits and under baits whoa
00:16:55oh this one looks a bit is he winking oh she's lost her eye imagine like a little bit of black hair
00:17:03it looks a little bit like no
00:17:09i'm not even joking it's so good can we actually cook this
00:17:12you're gonna give me that i'm gonna i'm gonna cook this let me put it in there and i'm gonna
00:17:19look at the resemblance close one eye
00:17:25they're not quite crispy enough
00:17:29get them in the oven
00:17:32my gods
00:17:34it's taking a bit of time hurry up i pushed it up a bit how many times with god you've got 15 minutes
00:17:41left we're not gonna have the best nap in the world i'm praying thank you so much
00:17:51if i take them out too soon because they might have butter in the dough they all be soft
00:17:55scared scared if i leave them in too long because they might have sugar as well they will be too hard
00:18:04what do i want to do how many minutes we've got left you've only got five minutes left
00:18:08let's not come out right here we come my hook is done
00:18:20oh no it won't stick i'm just dipping my biscuits how much time do we have
00:18:26bakers you only have one minute left
00:18:28it'll be all right the year and points look really silly do you want hands yeah just dip
00:18:36and then just swipe and then pop them down
00:18:40bakers your time is up please step away from those juicy biscuits
00:18:47i hope they're not juicy something would have gone wrong they look gorgeous you know what darling
00:18:54they are what they are they look so good thanks i think they look like pick now
00:18:59it's judgment time for the baker's signature slice and bake biscuits
00:19:15hi nadia hi nadia very clever i think they look better on the other side yeah
00:19:26you've managed to get quite a few layers coming into that that made with matcha and chocolate
00:19:34probably could have done with a little bit longer in the oven because you've got such a thick middle
00:19:38definitely under baked and i don't think the flavor is quite strong enough
00:19:42proves right if you're gonna put mash in then put it in yeah regardless of whether we like it or not
00:19:51looks like a cat she's quite cat-like design is stark they are cinnamon honey biscuits with banana
00:19:59cream cheese frosting and peanut pralming god there's a lot going on in there i find the peanut
00:20:05overwhelming be careful about putting too many things in yeah i think you're overloading it
00:20:12he's a bit sad isn't he he's an angry boy you've lost a bit of definition on it these are winter
00:20:18spiced with mincemeats ganache i love the flavor spice blend is spot on just needed to be sharpened up
00:20:29they are beautifully executed really neat it's a very simple design but so effective
00:20:34there's some nutmeg and cinnamon inside the biscuit and then chocolate ganache and then the caramel the
00:20:39flavors are absolutely delicious needs longer than the oven okay it's just a little bit under baked
00:20:51it's very detailed and you've done it really well thank you i love how neat these are it's clever
00:20:57really clever so filling is a lemon curd and the flavor of the biscuit should be turkish spices
00:21:04it's quite delicately spiced but i think it's really delicious curd is beautifully set as well
00:21:12it's just the bake is not quite there i would have given that another five minutes
00:21:16i think you've managed the orange beautifully these look amazing very clever well baked great flavor
00:21:26i mean what's not to like about chocolate and orange
00:21:34does it really look like a rose yes it is very almondy flavor of the almond is good but they are a
00:21:40bit soft which is surprising because they're very thin what is i have to change is it a pokemon
00:21:51this is meant to be an ox wasn't it did you just add them did you just stick that on yeah she did i
00:21:58think it looks like some sort of creature the ginger is really hot your ginger level needs to come down
00:22:06a little bit soft but otherwise does look quite striking you just can't identify what it is okay
00:22:12thank you it's a biscuit i really like the look of them i do think they're witty i've made a
00:22:22almond and cherry biscuit the level of almond is beautiful and a little kick of that cherry it's
00:22:27almost quite tart but i think again almost everybody's under baked their biscuits
00:22:31looks like an ice cream whatever you want them to be cole whatever you want them to be we have got
00:22:41a sugar biscuit and a chocolate orange ganache all i can taste is chocolate you could have done with
00:22:47less filling and a longer bake i quite like the look of them they're very cartoony i think they're
00:22:58charming and they're nicely done what's all that it was chocolate but it hasn't sat it is a baby
00:23:03and it could be an accident do you know what i mean yeah and it's very nice enjoy your biscuit
00:23:10they're lovely and thin nice snap they are tonka and malt oh they're delicious and that hint of
00:23:18chocolate weirdly that's the malt and the layers of flavor come one after another it's really lovely yeah
00:23:24well done hold on before you go guys is there someone we should be meeting it's also no
00:23:33i'm gonna take it and give it to him yeah give it to him thanks aaron thanks aaron
00:23:37he put upon the chocolate but the flavor came through so here's what it is and it's good
00:23:44i think everyone got the same feedback which was under baked which is good because i was nervous they
00:23:48were going to be over baked it's not too negative but it's not quite positive well i don't think i'm
00:23:55going to make the avocado biscuits again the bakers have no idea what biscuit they'll be asked to bake
00:24:02next it's time for your technical challenge and this one has been set by the lethal weapon herself
00:24:08pru leaf pru any words of wisdom use your temperature probe
00:24:14probe not sure if that's going to be helpful i like the word probe though as ever this technical
00:24:20challenge will be judged blind so we're gonna have to ask the judges to leave the tent in a style of
00:24:25their own choosing they've opted for the bog standard walk i was hoping for a cartwheel pru would like
00:24:32you to bake her take on the classic chocolate hobnob your hobnob should be topped with a thin layer of
00:24:39caramel and have two different feathered chocolate designs you have two hours to produce pru's delicious
00:24:46dunkers and i've got two hours to get over the fact that no keeps using the phrase pru's delicious
00:24:51dunkers on your mark get set delicious dunkers bake
00:25:00oh hobnob's my favorite dunker but then have you noticed with the hobnob that when you maybe dunk it
00:25:04at least four times it's actually drunk your tea before you've got there so i feel it is only right
00:25:09i should know how to make one but i do not all the bakers have been given the same ingredients
00:25:15and pru's pear damn recipe the first step is make 12 biscuits and the second step is bake
00:25:22that's it this is going to be interesting so pru chocolate hobnobs why did you pick these for the
00:25:30technical well i love hobnob i mean who doesn't but you've got the addition of the caramel just to
00:25:35give them a bit more of a challenge first they need to make the biscuits but they must cut the
00:25:40biscuits before they bake them they're so crumbly if you try to cut a sheet of hobnob it'll just
00:25:45sport bits oh wow the worst problem will be too much caramel you need just enough to cover the bottom
00:25:52of the mold but that may be more for me than you because you've got a sweeter tooth and then they must
00:25:57chill if the caramel isn't properly set it won't come out and then comes the chocolate they've got to be
00:26:02ready to go with the feathering before the chocolate sets i think this is a tricky challenge their timing
00:26:08has to be right i'm gonna try this that's a delicious ooty hop not that very thin caramel
00:26:15hmm i'm gonna go for another dunk can i have a top of a tea please me too so i'm creaming the butter
00:26:23and sugar together then i'm going to put the flour in i'm gonna put golden syrup in now put the oats in
00:26:30flour in mix mix mix mix i've got to make 12 so i'm gonna roll it out on some parchment pressing down
00:26:36in this ring mold i just want them to be even hopefully i can still get two more out of this
00:26:40because i'm kind of short right now hello tom oh hello how did the judging go no handshakes don't
00:26:46think we've seen one yet what would you do if you got a polywood handshake who would you phone first
00:26:50it'd be my boyfriend to say if it goes any further are we okay with it this doesn't look right
00:27:00i'm thinking bake the whole thing first and then cut or mold them with the cutter and bake
00:27:07no idea managed to cut out nine i'm just re-rolling the scraps to get the remaining three all right
00:27:14so far it's quite crumbly i've got a feeling i've done this all wrong it's very dry doesn't stick
00:27:21together you know i'll just bake it like that and then cut no idea how long put them in for i'm
00:27:28gonna put mine in for 16 minutes 12 minutes make the caramel i'm gonna do a dry caramel the risk is
00:27:38you can burn it very easily you just heat up sugar don't you and then put one of those temperature
00:27:45things in the only time i've ever used a temperature probe is when someone's ill why is it not called
00:27:49a thermometer why is it yeah it's a thermometer probes implying it's going up you're very hot
00:27:55oh i want to take the temperature this caramel although i don't know if she meant use the probe
00:28:00for the caramel or for the chocolate i don't remember how to make caramel i'm guessing
00:28:08you shouldn't stir it until it's caramelized because the caramelization changes the structure
00:28:12and stops it crystallizing stressful this is isn't it have you ever made a hobnob before never bad i buy
00:28:19them all the time who'd you buy them for then my kids how many kids you got two oh boy
00:28:24and a girl one girl one boy oh boy and a girl yeah caramel looks nice it's very smooth this is not
00:28:33right i'm gonna start again oh i don't know what happened i need to do another camera just a few
00:28:40seconds that goes from caramel to burn when it's biscuit week why is it not the biscuit that's the hard
00:28:45part bakers you are halfway through you've got one hour left my biscuits are awful i'm bringing them out
00:28:54i'm coming out whoa they have spread like crazy they seem okay they seem cooked to the right
00:29:04crunch oh you're gonna have to cut them needs must i don't have enough it's not 12 how many have you
00:29:11got 10 oh gosh do you know what i reckon you could do another two out of me enjoy them together in the
00:29:16month should be okay you need to do something make the caramel done and then spoon some into the
00:29:24silicon molds spoon some how many some it says this makes more than you need so it's a bit of a trip up
00:29:31put too much caramel into their molds she only wants a thin layer and the baker's hobnobs will taste of
00:29:37little else just doing a random tablespoon for some reason that feels right a little bit thick i think you're
00:29:44my good luck charm because this is actually working i'm actually an angel you'll find that out you'll
00:29:50go no one's good this year never want to go there's no one called no i don't know what you're talking
00:29:55i think we did it i'm pouring this straight into the mold chucking them all in the freezer how much
00:29:59caramel do you have to give it then but i want enough that they can taste it i'm trying to spread it
00:30:04you can't be cheated out of caramel what have i done try again try again try again can we get a
00:30:12time check you have half an hour left oh so step four is place a biscuit on top of the caramel i want
00:30:20these to fit in here get in
00:30:25the cutting and stuffing technique is actually working didn't you win the technical i won the
00:30:30technical you're the technical whiz kid well i was the technical whiz kid once they're very crunchy
00:30:36a little bit worried i'm going to chill them in the freezer to firm them up biscuits are in the
00:30:41freezer with the caramel because it is currently 29 degrees in the tent coat six of the biscuits with
00:30:48dark chocolate then coat the remaining six biscuits with caramel chocolate are you tempering the chocolate
00:30:54i just temper it all just in case normally with a biscuit i wouldn't bother tempering it but then i'm like
00:30:58we're on the bake-off everyone's got some more mrs out so i'm just doing it to look like i know what
00:31:04i'm doing i'm trying to get this to like 32 degrees ish bird caramel looks terrible that's all right
00:31:12i have never tempered caramel chocolate before i've only heated it lightly and it feels extremely
00:31:17stick oh god i don't have enough biscuits this mine quick quick go go go bakers you have 10 minutes left
00:31:28lord of mercy careful careful my caramel is not set i didn't use my probe i thought it was for
00:31:36tempering the chocolate oh no these are not good noises that i'm hearing from down here nothing to see
00:31:41here people thank you what a bloody mess it stick together it's not said it won't come out i'm going to
00:31:55dip the biscuits upside down in the chocolate dip and go considering how bad they looked when they
00:32:00came out of the oven i don't feel that awful about them i'll need to put some chocolate on
00:32:05just look a bit too much when you feather the under chocolate should be slightly
00:32:10melted the little lines need to sink into the main chocolate on top i think this is what you do to make
00:32:16a bit of feathering oh no maybe not so beautiful i love it yeah bakers you have one minute left
00:32:26no well you're done oh no this is awful at least four of them are going to be different so hopefully
00:32:32that gets me at least some brownie points no it's not feathering well too thick the caramel at the bottom
00:32:39ah oh my god that's completely wrong ah these actually look kind of sick it's like russian roulette
00:32:49please pick the good one oh no just relax i can't relax i can't watch it's all too thick but i can't
00:33:00tell you goodbye won't it it won't come out okay bakers your time this is ridiculous this is ridiculous
00:33:13please bring your hobnobs up to the front and place them behind your photographs
00:33:19yours are beautiful thank you i'm the number 12. toby smashed it toby yeah those are beautiful
00:33:26i will be at the bottom why what's up what happened look at my one oh my god just everything wrong
00:33:36it's hobnob judgment time paul and pru are expecting 12 perfectly crunchy oat biscuits
00:33:42topped with deliciously smooth caramel and delicately feathered chocolate and they'll have no idea whose
00:33:48is whose start with this one pru
00:33:50hmm they're all over the place feathering hasn't worked that one's not bad and then the rest are
00:33:56awful at least it's crispy that is going to be really sweet i know it's quite difficult to get thin
00:34:03caramel but it really is important because that biscuit isn't very thick the bake on the hub knob
00:34:08is pretty good but they don't look good and the caramel's too thick right should we have a go at this
00:34:12one they're all odd shaped it's not very consistent is it yeah i mean too much caramel it tastes okay
00:34:18but too much caramel and the chocolate's all over the place how can you do two centimeters of
00:34:23decoration and try and feather that you need a machete it's everything caramel biscuit everything's too
00:34:29thick in fact the caramel layer is thicker than the biscuit now there is feathering on this it's
00:34:35still not very delicate though now that's not too bad look that is a nice thin layer of caramel yeah the
00:34:42balance between the three the chocolate caramel and biscuit is good these are much more delicate but
00:34:46it's sort of been smeared it's not really feathered is it it's thin though really thin i like that
00:34:51that's the right proportion there's three times as much biscuit as caramel and then about the same
00:34:57amount of caramel as chocolates very nice i like that one okay now these look quite neat although the
00:35:02biscuit does look quite thick it's cutting well chocolate's quite thick on that it's not the caramel
00:35:07of the biscuit it's a chocolate it's a bit uneven because the biscuit is slightly domed the caramel is thick at
00:35:11the edges and nice and thin in the middle they're good there's a lot of feather in here as well but
00:35:16look at the way they're rounded let's see nice i like that proportion hmm it's quite a chewy biscuit
00:35:24oh dear um they're all over the place aren't they look how thick that caramel is it's the same thickness
00:35:29as a biscuit nicely baked it is but the appearance is not good okay where are the rest of the biscuits
00:35:36look at the chocolate what you're kidding me they've been decorated in a mold yeah that's why it's so
00:35:42thick it's like a millionaire shortbread i can't see any caramel i think there must be some under there
00:35:46somewhere possibly these look really good very delicate and all matching i mean all the caramel ones
00:35:53look as if they've been made by a machine they're absolutely perfect caramel looks perfect nice and thin
00:35:59i don't think that's a perfect top knob it's nice moving on to the last and maybe the least um
00:36:08they've really tried to be delicate but i mean i think it looks like a hurry
00:36:15the biscuits over baked not the best prune paul will now rank the hob knobs from last to first place
00:36:22in 11th place we have this one fine man what went wrong everything gone wrong in 10th spot we have
00:36:29this one that's me were you trying to pipe through a hose in ninth place we have this one here they're
00:36:37very uneven aaron is eighth jessica seventh tom's sick ian is fifth and jasmine is fourth and then in
00:36:46third place we've got these ones natalia apart from the fact that the caramel is not quite even
00:36:52they're nice biscuits in second spot we have this one nadia really nice but just not as good as
00:37:00number one which means our winner is toby well done they're very delicate the feathering is perfect
00:37:07very uniform good job thank you i'm absolutely buzzing prue said it was the perfect top knob which
00:37:15i will wear as a badge of honor forever i read in the brief said don't use all the caramel and guess what i
00:37:20did starting off good and slowly descending i just need to make sure that neatness is a priority
00:37:26tomorrow try to practice tonight and keep my place hopefully
00:37:39oh it's gonna get so hot i feel it getting hot already after today's spectacular showstopper we'll
00:37:45crown biscuit week star baker and reveal who'll have to leave the bake-off tent i have enjoyed biscuit
00:37:51week mainly for the biscuits it's been great biscuit week is one of my favorite weeks also you've come
00:37:57as a biscuit look at your tan i have no idea where they're going because they do something really well
00:38:04and then the next challenge they're going backwards i think late now and aaron both had nice biscuits in
00:38:09the signature but then in the technically came eighth and then layton ended up 10th the one i'm
00:38:14worried about is point man she has to do really well in the showstopper and a few people have to do
00:38:19really badly and then she'll save herself coming into the showstopper i think jasmine and tom are
00:38:24sort of up there in line for star baker no handshakes though right two weeks running what's that about
00:38:30i think my handshake's still on holiday to be honest how does it get home just crawls like that
00:38:36it's like the adams family hello lovely bakers welcome back to the tent and your showstopper
00:38:46challenge is all about time so the judges would like you to create a biscuit time capsule now your
00:38:53biscuit time capsule should be highly decorated and filled with at least five edible mementos
00:38:59will then go and bury them at the back of the tent and then a thousand years time they'll dig them up
00:39:04and holograms of paul and prue will judge them we're only joking they'll judge them in four hours
00:39:11on your marks get set bake to the future mari
00:39:19move fast but think a lot i'm gonna be sore to time i just want to do okay middle of the road is
00:39:27absolutely five i can't do this today's showstopper challenge our bakers have to make time capsule
00:39:34with a minimum of five elements inside it's a memory box essentially we don't want just some
00:39:40boring cardboard box to look at box itself needs to tell us lovely stories stability is critical
00:39:47engineering skills architectural skills artistic skills to make the time capsule look amazing
00:39:52is also integral to this challenge and the memories inside have to be really exquisitely decorating
00:39:58we want to be able to think isn't that a perfect little teddy bear or isn't that a wonderful violin
00:40:03the time capsule and all the elements inside could actually be made with one type of biscuit but
00:40:08i'd like to see a little bit of diversity to show off the skills of the bakers
00:40:13i'm looking for a surprise i want to think my goodness that's brave and then i want it to taste
00:40:19wonderful and i'd quite like it to be witty and amusing not much to ask
00:40:28morning leighton good morning how are you tell us all about your time capsule i am going to make
00:40:34a piano from when i was growing up what is it a grand piano that goes like it's not going to be quite
00:40:39so grand leighton's future in the competition rests on a black gingerbread piano containing shortbread
00:40:46memories of his childhood love of maths and one of the most sought after items in britain i've got
00:40:52my blue peter badge from when i was 11. you haven't got a blue peter badge of you oh how lovely what did
00:40:57you do for that in those days to be safe silver paper yeah i remember yeah and i used to go around
00:41:03all the neighbors for months and months and months collecting all the files i did raise some money
00:41:07for help the agent oh wow leighton's not the only baker preserving childhood memories today we are
00:41:14making my granny's cottage tom's cardamom spice biscuit cottage will store lemon cream filled
00:41:21brandy snap memories of his granddad's cigars his love of breakfast cereal and fishing so much going on
00:41:27today is a real fast-paced one if you were doing this at home how long would it take a day a day i mean
00:41:33i would just give myself a day because things have to cool honestly it's the cooling today it's going
00:41:38to get very hot in the tent so my aim is to keep all the biscuits as cold as possible it's called the
00:41:44highland holiday time capsule basically i've just moved down to london and i'm missing scotland a lot
00:41:50nestled in jasmine's gingerbread picnic basket will be memories crafted in three different flavors of
00:41:55classic scottish shortbread including thistles mountains and a highland essential i'm making an umbrella
00:42:02because it always rains in scotland and i have so many happy memories of it raining in scotland
00:42:07as jasmine tom and layton roll back the years natalia only seems to be traveling back to cake week
00:42:15my box will be like a slice of cake natalia's cake slice will slide open to reveal memories of a new
00:42:22life in the uk including macaron flowers from her yorkshire garden and her daughter's teddy bear
00:42:28so it's going to pull out like a drawer is a lot of construction into that yeah quite difficult you
00:42:34practiced it yes the drawer comes out all right yes yes in this heat i think you've got to be careful
00:42:42when it comes to building with gingerbread oh sticky one baker may well have an advantage when my
00:42:48children was little i used to make loads of gingerbread houses it's going to be a jumbo bowl it's a chinese
00:42:54restaurant in hong kong poi man plans to save herself from a biscuit week exit with a quadruple tiered
00:43:01gingerbread floating restaurant inside she'll use almond shortbread to record a life in dressmaking
00:43:07and create a framed portrait of her parents annie and kk jumbo bowl was my favorite place we used to go there
00:43:16for chinese new year unfortunately it's sunk
00:43:22let's do this to keep their time capsule dreams afloat
00:43:27the bakers must have a well-baked biscuit to construct with
00:43:31so that's two fronts and a side and whilst most have opted for a sturdy gingerbread let's chuck them in
00:43:38some have gambled on something lighter
00:43:41it's going to be a chocolate orange biscuit which is a treasure chest shell with chocolate orange
00:43:46ganache and modeling chocolate decorations okay and then inside obviously i have a dog biscuit in there
00:43:52for my dog obviously as well as yet another biscuit backs the dog toby will bake treasured memories of
00:43:58family holidays including almond and cherry seashells and playing cards two times winner of the technical i know
00:44:05they're calling me techie toby now techie toby is perfect name for you i know so the things that
00:44:10you've like tried and tested you're absolutely terrible at but give me something i ain't done
00:44:16thank you so much thank you so much for pointing that out i like the use of the words absolutely
00:44:20and terrible the technical challenge is not a memory that aaron will be treasuring doing three types of
00:44:26biscuits today so i have a lot to do probably a bit ambitious but i'm conscious that i probably wasn't
00:44:32in the best position after my technical aaron aims to survive beyond biscuit week with earl grey
00:44:38shortbread memories including his family cat zeus and university degree they'll be secured in a yuzu
00:44:45sugar biscuit box with a gingerbread bridge and decorated with his favorite cherry blossom trees
00:44:50you're moving so fast you've got so much to do right i can't cope with proof's disappointed face
00:44:57anymore i can't do it it's just the look of how sad it is i know like oh you tried
00:45:08oh so many pieces what have i done to myself without baking a huge number of construction pieces
00:45:15i'm about to do my bridge i'm just going to place it inside this ring aaron poi man layton this is
00:45:22going to be the struts that will hold the keyboard up won't be able to build their way out of trouble
00:45:28this this gets quite soft so it has a tendency to move i'm just a little bit behind at the minute
00:45:32but pru and paul have demanded more we're also going to beat these handles from all of the bakers
00:45:37oh i need another baking tray you need another baking tray every time capsule must contain at
00:45:44least five exquisitely decorated biscuit memories do you want to help no i'm just going to finish
00:45:52piping my viennese biscuits on my viennese fish for my fish and chips leslie's buttercream filled viennese
00:45:59fish and lemon shortbread chips and cupcake will join gingerbread memories including trips to the seaside
00:46:05with her two dogs this is marley he's a rescue dog he's absolutely crazy we took him for a walk
00:46:13and he found something that he shouldn't have eaten we thought he was having seizure so we took him to
00:46:19the vet still worried anyway he'd gone and got himself stoned he'd found some weeds and he'd he ate it
00:46:27so it cost me 200 pounds and he was in his bed like
00:46:31it was having the best time the vet thought it was hilarious too yeah dog marley don't worry about the
00:46:43thing i'm gonna do tomato macarons in italy we would get our picnic basket and we'd fill it with all my
00:46:51nonna's homegrown tomatoes nadia's tomatoes will be sandwiched with white chocolate ganache and
00:46:57chantilly cream and will join her other memories in a picnic basket made from a delicate italian
00:47:02inspired biscuit it's a sugar biscuit but it's got limoncello a bit of fresh lemon that sounds good
00:47:08i was worried that the biscuit wouldn't be strong enough but i'm just going to make me box a little
00:47:12bit thicker bakers you are halfway through for realsies i'm still feeling confident that i'm
00:47:20going to finish on time it's getting tight two hours two hours the bakers now face attempting to
00:47:26perfect the bake on their biscuit memories if i can do this and beginning building the constructions
00:47:31that will house them about to do my bridge at the same time chill bake chill bake but construction
00:47:39can't begin for everyone for some stupid reason i've decided to actually make this look exactly like
00:47:44their cottage this is the front panel i'm covering the biscuits and fondant so i want to make sure i've
00:47:51got time to sit the fondant down and then set up the box it's not now whilst leighton's piano pieces
00:47:59aren't cool enough to construct with toby's treasure chest is heading back to the oven so i've just put
00:48:06the base and the two walls back in because it's quite a soft biscuit i don't think it's a risk of drying out
00:48:13too much this is a caramel it's going to act as a glue it's very difficult this part you have to be
00:48:18really careful because i haven't gone for a really strong sturdy biscuit so i'm just piping the royal
00:48:24icing over the gingerbread and then i'm going to construct it this is true to color they had this
00:48:30very funny pink paint all over the house it's so scary it's not falling down
00:48:38the gingerbread for natalia's cake slice is beginning to soften
00:48:46what's like this and she's not the only one struggling no my biscuit has snapped on the bridge
00:48:57time is not on yourself oh my god i hope it's not falling down fingers crossed
00:49:08oh i've split one of these sides oh my god
00:49:19losing the plot one side of my box broke i'm gonna quickly make another side but i'm up against it
00:49:26the bridge broke i can say that i've had calmer days how much time did you need when you was doing this
00:49:31at home i think it was like eight hours eight hours how long have we got you have one hour left
00:49:38got to get us in the oven quickly i'm having a arty moment over here right leighton still hasn't begun
00:49:44constructing his time capsule time is slipping away from me and whilst aaron's is falling apart
00:49:51all the bits is done now poi man's floating restaurant could be ready to launch i'm not
00:49:56going home but it may not be biscuit week's most ambitious showstopper i'm making stained glass
00:50:02windows with isomol jessica's espresso and chocolate gingerbread framed windows will be painted with her
00:50:08favorite travel destinations and her lemon and praline filled shortbread memories will include a memento
00:50:14of her time on bake-off i'm making a selfie i thought that looked like you that's you and there's going
00:50:19to be a surprise so hopefully when you tug it she will oh right ian is also set on delivering a moving
00:50:26memory so this is going to be a record player and then i'm going to have a turntable which is hopefully
00:50:31going to turn ian's gingerbread record player will spin memories including a lemon and pistachio shortbread
00:50:37reminder of holidays in sicily you press the button and it turns on and starts rotating
00:50:43now the bakers will need to rotate between completing their structures you've got to
00:50:49concentrate right if this break that's it and filling and decorating the biscuit memories to go inside
00:50:56just block everyone else out concentrate you know concentrate i'm concentrating you need to leave me
00:51:02alone first right we're trying to roll these brandy snaps while they're roasting hot not too hot
00:51:07just filling my macarons a little bit behind schedule in a last ditch attempt to try and impress
00:51:13pru i'm putting prosecco in the jam as well i used to work in a pub and the rule was when you open
00:51:20a bottle of prosecco it should sound like a lady's fart very polite 45 minutes remaining it's quite a slow
00:51:29process this this is very exquisite thank you you all right yeah you can hold me later
00:51:34i blew peter boot oh this is such a mess this dog looks like some sort of zombie undead dog this is
00:51:44the new cider baked can't let this one crack i'm just using some sakura cherry flavored buttercream
00:51:51there's still quite a bit to do in the photo frame will be a picture of my parents i use edible paper
00:51:57this picture was taken before my dad had a stroke so i miss them i miss them so much
00:52:09i'm going to finish on time lighten how's it going you look a little bit stressed yeah i am
00:52:15darling why why everything's taken much longer than normal i can live without the extra detail on the box
00:52:21if i can just get the top done this one is supposed to be tape measure babes we're not allowed to have
00:52:27this stuff on the floor yeah i know do you want to just hold it i'm gonna try i'm gonna i'll hold it
00:52:34how long have you got half an hour left no chance they're gonna go down to the wire hopefully not
00:52:41how long do you want me to hold this for lighten oh put it on my chair okay
00:52:45please don't break please don't break oh no jessica don't do that
00:52:54it's not falling down
00:52:57let's just apply a little caramel here to stick the roof
00:53:03how long do we have left 10 minutes left i wish time just didn't actually exist here
00:53:08oh keep going i can't take the suspense so quiet am i i don't know if i can multitask
00:53:15enough to talk while piping stay on girl don't fall please don't fall
00:53:23so i've drew out my sensors and then what i'm gonna do is paint on top and then the vodka that
00:53:28mixes with the food gel actually dries quite quickly
00:53:33some flour in the box
00:53:35no it's so hot in here dunbridge it's like it's condemned
00:53:50i'm gonna put little stalks on top and make them into a vine
00:53:53just a bit
00:54:10how long have we got a minute one minute left come on
00:54:13last minute last minute quick quick quick quick quick quick
00:54:24just like this
00:54:26i uh loosely decorated this just to get something on though
00:54:31your time is up
00:54:33oh my god oh my god oh my god it looks stunning i'm so going home this week
00:54:49it's judgment time in biscuit week's showstopper challenge jessica we are ready for your biscuit
00:54:55time capsule
00:54:56jessica tell us about your time capsule i made a stained glass window structure showcasing places
00:55:07i've traveled and places i've lived i'm really impressed i thought you'd bitten off much more
00:55:11than you'd be able to choose the piping's very good colors are good it's very intricate i think we
00:55:16should try the box it should be a espresso and chocolate gingerbread it's quite hard work it was
00:55:23quite chewy okay inside it's a selfie of me in the bake-off hole at the bottom she should
00:55:32so clever jessica i'm not gonna break that one so that is shells from when i travel so it's short
00:55:38bread with peanut praline peanuts in there works really well it's a nice biscuit too
00:55:44well baked jessica i think you've really achieved something delightful in my 16 years i've been in a
00:55:50tent i've never seen anyone quite like that before oh don't it worked once and i'll take it
00:55:58it's basic it's a box but you can see what it is and it is moving which is very good the box is
00:56:05just a gingerbread it's a bit tough flavor's good so that's a lemon biscuit with pistachio i love that
00:56:13it's very lemony and the biscuit melts in your mouth
00:56:19i think the overall design looks very clever quite artistic what's that biscuit gingerbread
00:56:26the blend of the spices and everything is very very good and then your dogs they're gingerbread as
00:56:31well that's viennese biscuits with a vanilla and bean buttercream very good viennese melt in the mouth
00:56:38viennese but i think it's lacking a bit of finesse i agree yes i've been baking long enough right so
00:56:48it's a gingerbread box the gingerbread is delicious spice levels good this is obviously bake-off it could
00:56:55be bake-off but it actually is a maths protractor okay that's the blue peter badge that's my blue peter
00:57:02buds that's very soft you can see that it's wet and needed longer in the oven i think the box is exquisite
00:57:13just looks amazing it really is beautifully done can i lift it by the handle hopefully nope maybe not
00:57:22oh my goodness look at that they look beautiful the way you've iced them look great i might take a
00:57:26little bit of the handle the perfect ginger biscuit beautifully spice not too much let's try a little
00:57:35bit of the mountain just remind me milk chocolate and hazelnut they're delicious it's baked to perfection
00:57:44and then there's the white chocolate and raspberry
00:57:48it's a blinder i think your future could be in biscuit yeah
00:57:52natalia do you want to bring up your biscuit time capsule sorry about that
00:58:04oh my gosh i was concerned when you told me what you were doing that it was going to be difficult
00:58:10it's a gingerbread with the orange it's quite soft you want to bake the box yeah let's see what it is
00:58:18this is my flower and my bear macarons with the ganache with the orange
00:58:26it's a nice macaron thank you tricky to do a macaron like that it's all quite complicated
00:58:31you set yourself a really high bar to jump
00:58:37nadia i think your box is really elegant
00:58:39i've flavored my box with orange and limoncello i like the flavor it's nice and crisp i love the
00:58:48tomatoes they are white chocolate and then a chantilly cream very good macarons the flavors all go
00:58:55together they're spot on and the bake is good i think it looks terrific it looks amazing it's chocolate
00:59:05orange biscuit with a chocolate orange ganache it tastes quite dry yeah very dry yeah to try and
00:59:11give it a bit more structure i twice baked the biscuit doesn't taste nice either thank you
00:59:19there's bex that's his dog that looks like a dog that is a leaky playing card
00:59:25it's almond shortbread with cherry and posacco jam i found the almond one boring
00:59:29and it's not quite baked enough this is a classic example of style over substance
00:59:36aaron it's time for your showstopper
00:59:47tell us about your showstopper this is sugar in spring where i'm from in soca and trends there's
00:59:52quite a lot of cherry blossom trees i think it's quite clumsy it's not finished no it's a shame about the
00:59:58bridge the box is yuzu sugar cookie great flavor i think if anything it's a tiny bit hard okay let's
01:00:08have a look inside what the hell is that were you rushing at the end yeah i was rushing this all the
01:00:14same biscuit it's all earl grey shortbread and yuzu jelly what is that that was a scroll that's his scroll
01:00:20that's a scroll let me say
01:00:26i don't know scroll
01:00:31but i must say that earl grey biscuit is simply delicious the texture is lovely the flavor is great
01:00:36good biscuits amazing i mean they look awful i was happy with the bacon but everything else not very
01:00:43yeah thanks guys
01:00:44what's fantastic is
01:00:48boy man would you like to bring up your show stopper please
01:00:55Boy, man, tell us all about your time capsule.
01:01:08I made Jumbo Bold's restaurant with gingerbread biscuits.
01:01:13That's a mighty impressive-looking structure.
01:01:15It's tall, it's stable.
01:01:17It's exquisitely put together.
01:01:20Clever.
01:01:20Really, really good.
01:01:22Wow.
01:01:23That looks good.
01:01:25Beautiful gingerbread.
01:01:32Spot on with the flavour in the bake.
01:01:34Very good.
01:01:35Boy, man, that's excellent.
01:01:37Oh, isn't that beautiful?
01:01:39Wow.
01:01:40It's my mum and dad.
01:01:42Your mum and dad?
01:01:42Yeah, I miss them so much.
01:01:44They're still in Hong Kong.
01:01:47Love the design on that.
01:01:49The frame is very good.
01:01:50The bake is very good.
01:01:52I always have take measure in my handbag.
01:01:55Fabulous.
01:01:57This is almond short spread.
01:02:02That's been baked beautifully.
01:02:03Oh, thank you.
01:02:04Lovely taste as well.
01:02:05I think you've done a really good job with this.
01:02:07You have baked something original, quite difficult, complicated, and you've pulled off every element of it.
01:02:15Terrific.
01:02:16Well done.
01:02:16Oh, thank you.
01:02:18Thank you very much.
01:02:25Tom, would you like to bring up your showstopper, please?
01:02:28I think it is faultless.
01:02:39It is.
01:02:39It's exceptional.
01:02:40So when we saw the photograph of the one that you did earlier, I thought, that's just a photograph of a cottage.
01:02:45It is a cardamom gingerbread, inspired by my Danish granny.
01:02:50The cardamom biscuit in there, it's just spot on.
01:02:52It's delicious.
01:02:53Beautiful.
01:02:54It's really tricky to get that right.
01:02:56It's just baked beautifully as well.
01:02:58Mm-hmm.
01:02:58Textures are incredible.
01:03:00This is because you like fishing, isn't it?
01:03:01Love fishing, yeah.
01:03:02Made of a chocolate, orange zest digestive.
01:03:05That's a beautiful biscuit.
01:03:07Crunchy.
01:03:08Nice flavor.
01:03:09I'm just going to have a bit of your cigar.
01:03:10Have a smoke.
01:03:11That one should be lemon cream.
01:03:13And what's in the cereal bowl?
01:03:15Peanut vanilla whipped cream.
01:03:16I'm really impressed with that because all the baking is absolutely perfect.
01:03:20I love your textures and your flavors and your design are pretty much untouchable.
01:03:30In everything you've done.
01:03:31Oh, stop it.
01:03:34Thank you so much.
01:03:39Just wild.
01:03:41Congratulations.
01:03:42So good.
01:03:43You've been graced by the hand of Paul Hollywood.
01:03:46I didn't really know they happened in Showstoppers.
01:03:48More than anything, I was just so happy to hear Poyman's feedback because she has definitely
01:03:53felt the stress this week.
01:03:55Oh.
01:03:56Yeah, so very happy.
01:03:58Hey, well done, Poyman.
01:04:00That was brilliant.
01:04:01I just sit there and say, how do they do it in the time?
01:04:04I produce a piano that looks like it's derelict.
01:04:08I'd like to think that my flavors were enough.
01:04:12But I just don't know.
01:04:16Is that the most biscuits you've ever eaten in one sitting?
01:04:1966 mouthfuls.
01:04:20Round of applause for these two.
01:04:22They were brilliant.
01:04:23Well done.
01:04:23We're so impressed.
01:04:24Tom got a handshake.
01:04:26Yeah, Tom was amazing.
01:04:27All the different techniques.
01:04:28There wasn't just one biscuit.
01:04:30For me, for Starbaker, it's between Tom and Jasmine.
01:04:33And Poyman was good as well.
01:04:34Her showstopper was faultless.
01:04:36But she had a terrible day yesterday.
01:04:38I know.
01:04:38So, which ones are in trouble?
01:04:40I think Aaron.
01:04:41I don't know what happened to him when the show stopped.
01:04:42He didn't finish.
01:04:43I think Leighton.
01:04:44I do think Poyman can't be dismissed quickly.
01:04:47I think that Toby's in the bottom.
01:04:49Yeah.
01:04:49And yet he won the technical.
01:04:50Basically, what you're saying is everyone could go home.
01:04:52Yeah.
01:04:53What about Alison?
01:04:54Well, I think we could throw her in the mix as well.
01:04:56Congratulations, bakers.
01:05:07What a week we've had on biscuit week.
01:05:10But I get the job of announcing Starbaker.
01:05:13This week's Starbaker is...
01:05:20T to the O to the M.
01:05:22Yes, Tom.
01:05:23Yeah!
01:05:23Yeah!
01:05:23Oh, that means that I've got the horrible job
01:05:32of announcing who's going to be leaving us.
01:05:35But I just want to say that it was a very tough decision
01:05:37for the judges.
01:05:38But the person who is leaving us this week
01:05:41is...
01:05:43...later.
01:05:53Leighton.
01:05:55I'm so sorry.
01:05:56It's all right.
01:05:57I know, I know.
01:06:00But someone had to go, right?
01:06:02You've got to go and smash it.
01:06:04I've had the most fun on Bake Off.
01:06:06I've loved it.
01:06:08I mean, I've had the opportunity
01:06:09and then I come up against these amazing bakers.
01:06:13I was really upset when I heard Leighton's name
01:06:15because you don't want people to go home,
01:06:18especially when you kind of think
01:06:19that maybe it should have been you.
01:06:20Oh, man.
01:06:22Hey.
01:06:22Well done, Tom.
01:06:24Hey, boy.
01:06:25I was really prepared to go,
01:06:28but I'm very happy.
01:06:29Unfortunately, everyone needs to watch me again.
01:06:32Congratulations.
01:06:33Hey, gorgeous.
01:06:36How are you doing?
01:06:37I'm just ringing to tell you
01:06:39that I got Star Baker.
01:06:41Shut up.
01:06:42Did you do?
01:06:43I did.
01:06:45We made it to week three.
01:06:46You didn't just make it to week three.
01:06:49Are you looking forward to bread week?
01:06:51No.
01:06:52Next time...
01:06:53Mine's definitely not proved.
01:06:55...the bakers take on bread.
01:06:56I'm so nervous right now.
01:06:58...with a savoury signature.
01:06:59Oh, I'm really hoping my balls bake.
01:07:02...a deep-fried technical.
01:07:03Nice onion rings.
01:07:04More onion rings!
01:07:06And a towering showstocker.
01:07:08It's so squash.
01:07:10In a week where everyone wants
01:07:11to prove themselves to Paul.
01:07:13I'm a little bit stressful.
01:07:15What is it about Paul needing bread that you like?
01:07:17Very sassy.
01:07:19With his blue eyes of a husky.
01:07:22Are you a star baker in the making?
01:07:25If you'd like to apply
01:07:26for the next series of Bake Off,
01:07:28visit channel4.com forward slash take part.
01:07:58Talk to you soon.
01:08:00We'll be back.
01:08:00Bye.
01:08:00Bye.
01:08:00Bye.
01:08:01Bye.
01:08:09Bye.
01:08:20Bye.
Be the first to comment