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00:00I am. Have you seen Harry anywhere?
00:02No, no sign of it.
00:03Is Junior Bake Off?
00:04Yeah.
00:05Special delivery.
00:13Harry!
00:14Well, with the price of fuel, it's cheaper than paying for petrol.
00:19Welcome to Junior Bake Off!
00:23Let's go.
00:24Hey, can you give us a hand out of the box, guys?
00:27Junior Bake Off.
00:30Something weird's happening over there.
00:33Is back.
00:34I'm here. Let's go with you.
00:36I've got to move quick, and I've got to move correctly.
00:41That was an accident.
00:42Sixteen of Britain's most talented young bakers.
00:45Will go head to head.
00:47Who's the poshest, do you think, out of the bakers?
00:49Let's have a look.
00:50Oh, hello.
00:51Would you like to try some pork floss?
00:53Intricky technicals.
00:55Does anyone know how you put a sandwich in a box?
00:57Why is there, er, holes?
00:59And spectacular showstoppers.
01:01Don't tell me Brian May from Queen.
01:03Pardon?
01:04Hoping to impress the judges.
01:05Of course.
01:06Baking maestro Liam Charles.
01:08Simple, effective.
01:10Bosh.
01:11And writer, patissier, and restaurateur, Ravni Gill.
01:14Someone's gonna steal this.
01:15But only one.
01:16Judges won't kick me out. The judges won't kick me out.
01:19Can be crowned the winner.
01:20Oh my gosh.
01:21Of Junior Bake Off.
01:23Teamwork makes the dream work.
01:25Let's go.
01:26I'm just gonna pretend that never happened.
01:28Get back to your work statements.
01:30Bye.
01:31This is a competition.
01:38It's so big.
01:39I'm so excited to see Rav and Liam.
01:41I know, and Harry as well.
01:43For this first group of bakers,
01:45I love it.
01:46We're so cool.
01:47Two cake-based challenges await.
01:49It's so crazy to be here.
01:51I know.
01:52You always see it on the TV, and then you're actually here,
01:53and you're like, oh, it's actually real.
01:55It's great.
01:56My mum said she'll give me 100 quid if I win,
01:58so I'm buzzing, to be honest.
02:00Guys, look how big this rolling pin is.
02:03My mum, she's gave me loads of little tips,
02:05like be nice to everyone, you know, stuff like that.
02:08Not that she has to remind me to do that,
02:10because, you know, I'm a nice person in general.
02:13Look at my baking beans.
02:14I'm good at recovering my mistakes, basically.
02:17So, yeah.
02:21Morning, bakers.
02:23Welcome to the Junior Bake Off tent.
02:25The JBOT, the JBOT.
02:27How are you all feeling?
02:29Very excited.
02:30Okay, yeah.
02:31A bit nervous.
02:32A little bit nervous, anxious.
02:33A little bit tearful, maybe.
02:35I know I am.
02:36So maybe we should get those tears out of the way right now.
02:41I just can't believe it.
02:48Well, it's cake day,
02:50and your first technical challenge has been set
02:52by the Queen of Crumb herself, Mrs Ravneet Gill.
02:55Rav, do you have any tips for our bakers?
02:57You'll need to think inside the lunchbox for this one.
03:00We'll need precision and detail
03:02if they're going to be shelf-ready.
03:04Mmm.
03:05Well, it is a technical challenge.
03:06It's judge-blind,
03:07so you two shouldn't be here.
03:09So make it like a toilet and bog off.
03:12For your technical challenge,
03:14Rav would like you to make her Victoria Sandwich Sandwiches.
03:18You must sandwich raspberry jam and Swiss meringue buttercream
03:21between two layers of light sponge
03:24before trimming and cutting them into triangles
03:26to create these meal-deal masterpieces.
03:29You have one hour in which to make Rav's Victoria Sandwich Sandwiches.
03:34On your marks.
03:35On your marks.
03:36Get set.
03:37Bake.
03:41Oh, my goodness.
03:42Oh, my gosh.
03:43The bakers have all been given the same recipe.
03:46This pudding chip.
03:47And ingredients.
03:4860 grams of cast of sugar.
03:50Yeah.
03:51To make Rav's Victoria Sandwich Sandwich cake.
03:54I'm a bit nervous, but it's mostly excitement.
03:57I actually should get egg, flour, lemon zest.
03:59I don't think I've made a Victoria sponge, like, full,
04:02but I think I've definitely made all the components.
04:05Spoon, spoon, spoon, spoon.
04:07Oh!
04:09God.
04:10That's embarrassing.
04:12Rav, we are back.
04:15And you've started with a Victoria Sandwich sandwich.
04:19I wanted to make something fun,
04:21but to be honest, it's really hard.
04:23Why is it really difficult?
04:24Because it actually has a lot of components to it,
04:26so the bakers have to make a perfect sponge, of course.
04:29They shouldn't over-bake it,
04:31because if they do, they're going to get a crispy sandwich.
04:33They have to make their own jam
04:35and they have to make Swiss meringue buttercream,
04:38which I think is a first
04:39for the baker's first day in the 10th.
04:41That's a bit mean, isn't it?
04:42Can we try your sandwich now?
04:43I'm going to let you do the honours and open that.
04:45This is fun.
04:47Ooh!
04:48The crust.
04:49Here's your sandwich.
04:50Oh, thank you.
04:52Oh, you're going to eat it straight like that?
04:54It's a sandwich, isn't it?
04:57How is it?
04:58The Swiss meringue is really smooth.
05:00The jam is banger.
05:02And you get such distinctness with those two fillings,
05:04but they complement each other.
05:05All we need now is a packet of crisps,
05:07a drink,
05:09maybe a chocolate bar.
05:11A chocolate bar on top of that?
05:12A whole cake?
05:13Hit me up, man.
05:14Transfer the mixture to a greased and lined tin.
05:19And spread the batter into the corners,
05:21smoothing the top.
05:22The first step is to bake this sponge.
05:24This is like one of the easiest things I've done,
05:26so I'm pretty confident that I can, like,
05:28get not a bad score.
05:31How much batter is in yours?
05:33That?
05:34Yeah.
05:35That looks bad enough, doesn't it?
05:36Yeah.
05:37All right.
05:38It's going in.
05:39Bake for 18 to 20 minutes.
05:40Okay.
05:41I might take it out a minute sooner.
05:42Depends.
05:43I'm going to put it to the maximum and check at 18.
05:46Okay.
05:47Let's go for that.
05:48Hi there, Cole.
05:49Nice to meet you.
05:50How are you finding this first technical challenge?
05:53Pretty good, yeah.
05:54Something you've made before, is it?
05:56Yeah.
05:57Mecha-maltine, to be honest.
05:58Where are you joining us from?
05:59Sheffield.
06:00Famous for its...
06:01Steel.
06:02Yes.
06:03All the different knives and forks.
06:04I think that most of ours are actually made in Sheffield,
06:07China.
06:08Stand corrected.
06:12When he's not drumming up a sponge,
06:14Cole is often just drumming.
06:18While at weekends,
06:19he likes to hit the car boot sale.
06:21Oh, what have you got on the juicer?
06:22Thinking about fiver?
06:23Yeah, I'll take fiver.
06:24Oh, I was expecting you to hackle.
06:26That's...
06:27Well, sorry.
06:28Yeah, you can get some good bargains at the buffet.
06:30That's where I got this from.
06:31Oh, did you?
06:32Yeah.
06:33You get recognised when they go out.
06:35Well, if I go out like this, yeah.
06:38With sponges baking...
06:39Look at the raspberries.
06:41The bakers can go on to the next step.
06:43A juice of half a lemon.
06:45It takes a lot of muscle, the way it is.
06:47I absolutely love, love, love jam,
06:49so I'm really excited.
06:51Cook the raspberries, jam, sugar and lemon juice.
06:54Morning, Zach.
06:55What are we making here, then?
06:56We're making the jam.
06:57The jam.
06:58The jam.
06:59How do you make jam, then?
07:00With the instructions, I guess.
07:01Oh, and the instructions, yeah.
07:02Turn the key up to a high.
07:05Instructions that some are finding tricky to follow.
07:08Till the raspberries start to release their juice.
07:11I've made jam, I think, once before.
07:14I think I'll be able to do it easily.
07:16Is jam meant to bubble?
07:18Yeah.
07:19Yeah.
07:20It's a high boil.
07:21And what are your interests?
07:23Well, I like tennis and swimming.
07:26OK, I'll test you, then.
07:27What's this?
07:28What am I doing?
07:29Front crawl.
07:30Yeah, front crawl.
07:31OK.
07:32What am I doing now?
07:33Breaststroke.
07:34I'm just opening the shower curtain.
07:35Oh, really?
07:36Oh, OK.
07:37All right.
07:38Oh, this is bubbling.
07:39Yay, that's good.
07:41Once the jam has reached the desired temperature.
07:43We use the Thermapen until it gets to 105 degrees.
07:47It needs to be spread onto a cool tray.
07:49Transfer to a shallow tray.
07:51And left to set.
07:52Shallow tray.
07:53Putting it on this little pan here to put it back in the freezer.
07:57I think it's meant to be thick, but I think it will thicken up when I put it in the fridge.
08:02Hopefully.
08:03I'm just going to put my jam in the freezer to chill and cool down.
08:08Hi, Nev.
08:09Oh, hi.
08:10Didn't see you there?
08:11The host for my sins.
08:13Yeah?
08:14How do you know if jam is jammy enough?
08:16You have to put it on a little plate in the fridge and then jab at it.
08:19It, like, wrinkles.
08:20Yeah, so my wife's a bit like that, but not the fridge bit.
08:23Oh, OK.
08:24She won't stay in the fridge.
08:28Nev lives in Tyne and Weir.
08:30Well done, Nev.
08:31With her family.
08:32Aw.
08:33And guinea pigs Tato and Mole.
08:35Aw, well done.
08:36She also likes cats.
08:38Can I have it back?
08:40There is a wasp after my jam.
08:42While she and the others have followed setting instructions to the letter.
08:45I think it'll be perfect when it comes out of the freezer.
08:48Myla's made...
08:49Oh, there it is.
08:50I found this thing.
08:51...a different interpretation.
08:53Aw.
08:54That's my jam.
08:55Do you know how long it's left?
08:58I love a sandwich.
09:00My favourite is a BLT baguette.
09:02My mum made me this one for lunch.
09:04Here it goes.
09:08Oh.
09:09Mum!
09:10I said a BLT, not a B-E-L-T.
09:1330 minutes bakers.
09:1530 minutes?!
09:16You're halfway through.
09:17Halfway through?
09:18Oh!
09:19Ugh!
09:20That is terrifying.
09:22I'm going to check on my cake.
09:24I might just give it one more minute.
09:26I don't want it to be under-baked.
09:28I took it out a minute early because I think it's done already.
09:31Oh, folks.
09:32While the sponges chill with the jams...
09:34Mix the egg white and sugar in a glass bowl.
09:37It's time for the least chill part of the challenge.
09:39So, right now, I'm making the Swiss meringue buttercream.
09:42I'm going to have to heat it in a microwave for 10 seconds at a time until they reach 60 degrees.
09:47This will make the egg whites safe to eat.
09:50Eww.
09:51Eww.
09:52I'm at 58 degrees.
09:54It's stressful, this is.
09:5660.
09:57When it reaches the right temperature, the mixture must be whisked to stiff peaks.
10:02I'm about to whisk up this egg white, I think it is.
10:05I made buttercream, but I've not made Swiss meringue buttercream, so it's exciting.
10:10Yeah, well, this is the great thing about the tent, is that you get to learn new skills, hopefully.
10:13Yeah, definitely.
10:14I'm hoping to learn the skill of presenting.
10:16I think you're there.
10:17I think you're there.
10:19Thank you, Aila.
10:20I like Aila.
10:21I'm just waiting for this to go fluffy, but it's taking ages.
10:25It's time.
10:27Only when the mixture is fully whipped...
10:29Butter.
10:30...should the butter be added.
10:32That is not looking good.
10:34Wait, Miko, what does your Swiss meringue buttercream look like?
10:37This right now.
10:38Oh, God, no.
10:40Mine's looking very yellow.
10:42You're supposed to whisk it until it's fluffy and then add it.
10:45Oh.
10:46Oh.
10:49Better be doing that.
10:50Yep, a flat peak.
10:51Yes, finally.
10:52Yeah, it's good.
10:54That's scary.
10:55How's the first challenge going?
10:57I missed out a step, so...
10:58Oh, you missed out a step?
10:59Yes.
11:00So, first disaster.
11:02Yeah.
11:03So I'm just redoing it now.
11:04So the pressure's on.
11:05Yes.
11:06Yeah.
11:07Kitto lives in Dorset, where he likes to crochet animals and windsurf.
11:12But he sometimes gets put off by his big brother's rad moves.
11:17Whoa, Leo!
11:18Are you allowed to swim there at the moment?
11:22Yes.
11:23Yes.
11:24It's just in Kent because of your problems, yeah.
11:26Often if you're in the sea in Kent, you're not alone.
11:28Put it that way.
11:29Oh.
11:30Don't want to go into too much detail.
11:31Yeah.
11:34Oh, no.
11:35It's like mud.
11:36Do you know how much time we have on it?
11:37I love a sandwich and my second favourite is a prawn one.
11:41I always like to check to see if there's plenty of prawns.
11:4415 minutes, bakers.
11:46Oh, gosh.
11:47You've got 15 minutes left.
11:48Come on, come on, come on, come on, come on, come on, come on, come on, come on.
11:52Is it meant to be lumpy?
11:54Could I just go ask one of my friends?
11:56When they're happy with their buttercream's texture...
11:58Is yours lumpy?
11:59Wait, am I looking at that?
12:01Oh, it's done.
12:02Oh, you have got to rip it.
12:03You have got to rip it.
12:04Okay, we're good.
12:05The bakers can start to assemble.
12:08Yes, come on, it's working.
12:09That is solid.
12:11Maybe I should have taken it out of the freezer earlier.
12:13Slice the sponge horizontally so you have two layers of square sponges.
12:17I don't know how to use this.
12:18That's good.
12:19I like that.
12:20That's sore.
12:21Yeah, I think that's cutting cake, but...
12:22How am I supposed to use this?
12:23I'm not the actual user.
12:25Like that.
12:30Yeah.
12:31I think it's like a cheese slice.
12:33Cut each square diagonally corner to corner so you have four triangles.
12:37Okay, I'll get it now.
12:38Pipe a layer of buttercream on two triangles.
12:42Yes, I'm happy with it this time.
12:44Oh!
12:45Do you know how long it's left?
12:47As I say, I love a sandwich.
12:49And if I'm really spoiling myself, I'll have a lobster roll.
12:52Ten minutes, bakers.
12:53Ten minutes?
12:54You've got ten minutes left.
12:55Now I need to put the cream on.
12:56Triky, that's fresh.
12:57Glad I've only got two sandwiches to me.
12:58Precise piping is required to create the perfect illusion.
12:59I'd rather have this than my actual sandwich lunch.
13:00Yeah.
13:01I sometimes have a cream bun, but I paint it to look like a cheeseburger.
13:06Oh, that's nice.
13:07Oh, that's nice.
13:08I'm going to spread it with this little knife.
13:11With the cream neatly spread, it's time to add the jam.
13:13Oh, gosh.
13:14I'll have to keep it up.
13:15Oh, this one's overflowing.
13:16Oh, this one's overflowing.
13:17Jam looks incredible.
13:18Wish I could start eating it right now.
13:19Oh, God.
13:20Look.
13:21Shall we interview him for the—
13:23Yeah.
13:24Tell me, how are you enjoying Junior Bake Off so far?
13:26I'd like to eat more jam.
13:29I'd like to eat more jam.
13:30Oh, this one's overflowing.
13:32The jam looks incredible.
13:33I wish I could start eating it right now.
13:36Oh, God!
13:38Look, should we interview him for the...
13:40Yeah.
13:41Tell me, how are you enjoying Junior Bake Off so far?
13:43I'd like to eat more jam, really,
13:45but I can't manage to get close to any of the jam.
13:48All right, off you go.
13:50I'm going to try and cut it with this.
13:54I think I've sorted it, to be honest.
13:56Oh, gosh, this is not good. This is not coming out.
14:01Right, now I need to put these together.
14:04OK, I'm done.
14:06Does anyone know how you put a sandwich in a box?
14:09OK, OK, first one's in, first one's in.
14:11Right, there we go.
14:14Is there a bigger one? Mine doesn't fit.
14:17Come on.
14:18I'm trying to close it, but I don't think it'll close.
14:20I think I'm done.
14:21Yeah, I'm OK with it.
14:22One minute, bakers. You've got one minute left.
14:24Come on, done it with one minute.
14:27Maybe a bit too much filling.
14:29Come on, come on, just put it on.
14:30Just put it on, just put it on.
14:31I'll flip it.
14:32I'm really annoyed that this box won't close, though.
14:34I think I put the sandwich in the wrong way.
14:36Oh, gosh, this is crumbling.
14:37It's fine.
14:38Oh, well, oh, well, too bad.
14:40Still not going in.
14:41Come on, come on, come on, put it in, put it in, put it in.
14:43That's it, bakers.
14:45Nice cake mush.
14:47Time's up.
14:48There you go.
14:49Brilliant. There you go.
14:50Brilliantly bad.
14:51You did it!
14:52Thanks.
14:53How are you so perfect?
14:55Were you supposed to put it on both sides, the cream?
14:57No.
14:58I only did it on one.
14:59Oh, jam's mint.
15:00Bakers, could you please bring your Victoria Sandwich sandwiches forward
15:05and place them behind the photographs of yourselves on the front table?
15:09I think I put the sandwich in the wrong way.
15:11Yeah, mine was like that, so I had to, like, squeeze it in,
15:13so it's kind of just oozing out.
15:14Oh, yes, but it looks tasty, doesn't it?
15:16Because, you know, you don't want a dry sandwich.
15:18You want a nice, moist sandwich.
15:25The junior bakers will now face the judges for the first time.
15:28Nice to see them.
15:29It's Rav and Liam.
15:32Rav and Liam are looking for classic Victoria sponge cakes
15:35filled with Swiss meringue buttercream and raspberry jam,
15:38served to look like sandwiches.
15:41We've got completed sandwiches, don't we, Liam?
15:44All in the boxes as well.
15:45Let's do it.
15:46And they have no idea whose is whose.
15:49Shall we take it out?
15:50Yeah, let's do it.
15:53Cheers.
15:54Cheers.
15:55The sponge is quite overbaked.
15:58Mm-hmm.
15:59It feels more like a few-day-old sandwich.
16:02There's been a really good attempt at making the buttercream,
16:04however, it has split.
16:05Well, your jam in terms of flavour is really good.
16:08OK, next one.
16:11There's a really solid amount of jam in there.
16:14It's coming out all onto the front of the packaging.
16:16Loads of jam.
16:21The buttercream is excellent.
16:22It's really smooth and the jam is lovely as well.
16:24The sponge, however, there's something slightly off with the bake of it.
16:28Maybe even another two minutes in the oven.
16:33It's a little bit messy.
16:35Definitely a timing issue because one half of your sandwich looks
16:38how we want it to look and the other half is just a little bit
16:41all over the place.
16:44The fillings are good, but it's just your cake.
16:46It's slightly overbaked.
16:47And I think the jam could have done with a few more minutes longer
16:49because it's not clinging to the buttercream.
16:52A bit more like a syrup.
16:53OK, it's not the neatest, but I do like how your sandwiches are jam-packed with filling.
17:02Jam-packed, jam?
17:03Jam-packed.
17:04I see what I did there.
17:06Yeah.
17:07The buttercream is well-made.
17:08The jam is lovely too.
17:09However, I think the cake has been unevenly baked because one side of it is crumbly and
17:18the other one is quite firm.
17:20OK, the filling is not the neatest, but I do like how even your sponges are.
17:30Like your Swiss meringue, they're still little pockets of butter, so it wasn't mixed in correctly.
17:35And when it comes to the jam, I think it just needs cooking for longer because while some of it has held together, the rest has turned very syrupy.
17:43OK, next one.
17:44Going by visual, this one's supermarket worthy.
17:49This looks really precise.
17:51We have lovely even sponges, a nice amount of buttercream and jam.
17:58The layers are thin, the sponge is well-based, the buttercream is really smooth, the jam is spot on.
18:03For this one, I have no notes.
18:05I would take this away and eat it.
18:07Really good.
18:12This one looks generous and plump and juicy.
18:15Lots of buttercream in there.
18:19The buttercream is lovely, the jam is nice too.
18:22Just be careful how you cut your sponges because if they were equal, this would have been spot on.
18:27OK, last one.
18:30I'd say, like, it's pretty neat.
18:31Yeah, good.
18:33I was up pretty well.
18:37Swiss buttercream, really smooth, great texture.
18:40Your jam again is pretty much spot on.
18:42The sponges are just slightly uneven.
18:44Some bits are really tender and then the other bits are slightly firm.
18:47But very good attempt.
18:48All right.
18:49Nice one, bakers.
18:51Rav and Liam will now rank the sandwiches.
18:53That was very suspicious.
18:54It's not big, I still like it.
18:55I still like it.
18:56From last to first.
18:58In eighth place, we have this one.
19:01Elroy, what happened?
19:02Yeah, I shouldn't have mixed up longer.
19:04OK.
19:05But you know what?
19:06You've got the showstopper next, so...
19:07Yeah.
19:08In seventh place, we have this one.
19:12Neve.
19:13Really good attempt.
19:14I like how neat this one was, but it was just because the buttercream was split.
19:17OK.
19:18Zachariah is sixth, Miko is fifth, Kitto fourth and Cole is third.
19:24Leaving Myla and Isla to see whose meal deal is the real deal.
19:28In second place, we have this one.
19:36Myla, really, really good attempt.
19:39Just could have been a little bit near.
19:41Yeah.
19:42Which means, in first place, we have this one.
19:46Isla, well done.
19:47Nice one.
19:49Nice one.
19:50I had absolutely no notes for this.
19:53It was spot on.
19:55Well done, bakers.
19:56Come and have a look at each other's bakes, and we'll see you later on for the showstopper challenge.
20:02Well done.
20:03Well done.
20:04So happy that Robin Liam thought my bakes were really good.
20:07And it's just an amazing feeling.
20:08Well done, Cole.
20:09Nice one.
20:10I can try it?
20:11Yeah.
20:12I came in third place, and I'm feeling pretty good about it, because...
20:18I mean, it's better than last, isn't it?
20:20What do you think?
20:21Oh, it's bungy.
20:22Can I try it with some juice?
20:23Yeah, of course.
20:24Uh, well, not ideal, but I'm still feeling all right, so...
20:29Yeah.
20:33Just the showstopper remains before Rav and Liam decide who is today's star baker, and who will be leaving the competition.
20:43Welcome back, bakers.
20:45For your showstopper challenge, Rav and Liam would like you to be doubly lucky.
20:49I can see you've all brought your lucky mascots with you to the tent.
20:52Well, now's your chance to reimagine those in cake.
20:56I brought my lucky mascot with me this year.
20:58Yeah.
20:59Fifteen bottles of red wine.
21:00Your cake must have at least two layers of sponge and one delicious filling, but you may choose any flavours, fillings and decorations you like.
21:09So long as when the judges see your cake, they can see the resemblance to the real thing.
21:13You have two hours in which to make your my lucky mascot cake.
21:17On your marks, get set, bake!
21:21I'm obviously a bit nervous, but I've practised this many, many times.
21:31My cake is called Ed Sheeran, the sheep cake. He's my favourite sheep in the whole world.
21:35I always take this one on holiday, so that's why I've chosen to make it.
21:39For the baker's first showstopper, we want them to show off who their mascot is in cake form.
21:45This is my caterpillar. I've crocheted this myself.
21:48I want to know why these mascots mean so much to them.
21:52I take him into my exams and anything that's quite pressure filled.
21:56We'd like the crumb of the cake to be moist, light and to melt in the mouth.
22:01No, I've lost the eggshell.
22:03It shouldn't feel dry at all or claggy.
22:06I think I'll be fine.
22:08When it comes to flavour, be a little bit experimental.
22:12A beetroot sponge.
22:14Put in a zest through their cake batter.
22:17Complement it with a buttercream, a ganache, a jam or something else like a curd.
22:22For the snout of the husky, I'm doing cupcakes.
22:25Making shapes like a cake can be very difficult.
22:28My advice to the bakers today, get your cake cooled so you can carve and decorate and it'll just be banging.
22:34I'm sure that the bakers have practised this over and over again
22:37because it is their first challenge.
22:39I'm actually really confident right now.
22:41So, I've got high expectations.
22:43Fingers crossed, your mascot will bring you luck.
22:45I've just got a cake batter on my head.
22:49Isla, first showstopper, tell us about your mascot cake.
22:52I'm doing a husky because my uncle has a husky and I was never allowed a husky so this is my second best option.
22:59And it's going to be a chocolate cake with a raspberry buttercream and a raspberry compote in it.
23:03That's what I'm hoping it looks like in the end.
23:05Sick, sick.
23:06Yeah.
23:07If her baking is anywhere near as accomplished, as her piano playing,
23:13Leeds girl Isla is in with a shot at the main prize.
23:17She's adding coffee to enhance the chocolate flavour, making her own raspberry compote and piping her husky Kaiser's face with a standard buttercream.
23:27But your technical was so good.
23:31And you nailed that Swiss maroon buttercream.
23:33So, why would you not make it now?
23:34I've never made Swiss maroon buttercream before.
23:35That was my first time making it.
23:37So, what are we saying then?
23:38Potential star baker?
23:39Hopefully.
23:40All right.
23:41See you soon.
23:42Good luck.
23:43Bye.
23:44I'm going to get this in the oven now.
23:45If Isla or anyone else has designs on being today's star baker...
23:49They're going into the oven for about 35 minutes.
23:54It'll pay to get their cakes in the oven as soon as possible.
23:57I've got to set the timer when I put my cake into them.
23:59This will ensure they have plenty of time to cool and decorate them later.
24:03So, I has it baked for 28 minutes, but I'm going to put it in for 26,
24:08because in the technical my cake was overbaked, so I don't want to do that again.
24:12Hello, Niamh.
24:13Yeah?
24:14What did you find this morning?
24:15I don't know.
24:16It was a bit difficult.
24:17It was the first challenge, wasn't it?
24:19So, a lot of it is just getting used to the sort of layout and the buttons and the telephone.
24:25Should you be calling anyone at this moment?
24:27It's quite an important time to be perhaps working on your recipe.
24:30If it's an important call, take it.
24:32It might be your agent.
24:33It might be my agent.
24:34Who knows?
24:35Lemon's the order of the day in Neve's cake.
24:38Three tiers of sponge will be arranged horizontally, while fondant icing will recreate her mascot's
24:43feline features.
24:44So, my mascot is that sparkly cat.
24:46Oh.
24:47Seems to be in some sort of trance-like state.
24:49Oh.
24:50I need to multitask this.
24:53I'm just going to whip this, whilst I'm cooking the raspberry compote.
24:56With their cakes in the oven, the bakers are moving on.
25:00I'm waiting for the cream to melt into the chocolate so I can mix it and put it in the
25:03fridge and then whip it.
25:04To their sumptuous fillings.
25:06Oh, God.
25:07Oh, no.
25:08Oh, no.
25:09Oh, gosh.
25:10It's raining strawberries and they're good.
25:11Gosh, these are very frozen.
25:12But a couple of bakers.
25:13I know some people have got their cakes.
25:15Oh, gosh.
25:16A lagging behind.
25:17Five-second roll.
25:18In the oven.
25:19This is my first cake so I'm just kind of like...
25:22So I can see why you're rushing.
25:24Yeah.
25:25But I'm getting the cake by everywhere.
25:27And I can't believe you're in front of me too, rather than Liam.
25:30I've always seen you on the TV.
25:31Hey, Myla.
25:32Breathe.
25:33Breathe.
25:34I know.
25:35I'm such a fast-talking.
25:36Myla should know all about the importance of breath control.
25:40Sunk your teeth into me.
25:43Oh, my.
25:44From imitating her pop idols.
25:46Dream crusher.
25:49Sheeran will appear in the form of a raspberry and white chocolate sponge with puffed rice
25:54and marshmallow legs and a lime buttercream filling.
25:58Oh, no.
25:59He's coming up.
26:02Wow.
26:03What happened here?
26:04So, powdered sugar is all over Ed.
26:07Oh, no.
26:08Oh, no.
26:09Poor Ed.
26:10He's got a sugary leg.
26:11Yeah.
26:12That's not good.
26:13He looks like he's had quite a lively life, Ed.
26:14Yeah.
26:15I might say.
26:16Yeah, he has.
26:17As Myla joins the rest of the bakers.
26:19Oh.
26:20Making their lucky mascot fillings.
26:22And has he been lucky for you?
26:23No.
26:27Kitto is still hard at work.
26:29My goodness.
26:31With the cakes themselves.
26:33Oh, gosh, no.
26:34I forgot the step.
26:35I need to add the flour.
26:36The flour.
26:37The flour in it just stops it from sinking a bit.
26:39Oh, gosh, there's a hole.
26:42Kitto's Gatto pillow will be flavoured with thyme and frozen raspberries.
26:46A jam sandwich cake will form its head, while a segmented Bundt cake will be arranged in the shape of a tail.
26:52It's good, though, that you're making a cake in the shape of a caterpillar.
26:56Yes.
26:57Because it's about time someone gave Colin a bit of competition, because he's had the monopoly on...
27:01Yeah, well, my cake is better.
27:03You know, I know Colin a bit, the original caterpillar, the...
27:06Yeah.
27:07Yeah.
27:08Yes, but...
27:09It's changed.
27:10It's changed a lot.
27:11I'm not going to lie, it's quite a big arse making a 3D octopus in two hours, but from what I've come up with, I'm confident.
27:19Yeah.
27:20Most of the bakers are making animal mascots.
27:22This is Mary.
27:23One exception is Cole.
27:25When it asked me to bring a mascot, it said something that inspires you to be where you are today, so that's what I brought.
27:31And that's not all he's brought with him.
27:33I've brought my own jam in. I'm making, like, a jam buttercream to go in between the cakes.
27:38And if I made jam, it would take ages to cool down, so I wouldn't be able to be doing this now.
27:44Cole's making a drum-shaped version of the Victoria sponge he made this morning.
27:49Hey, Cole, can you play us a tune?
27:55There.
28:00That's all I can play with.
28:02I can't really do what else we like, can I?
28:04Land like Cole.
28:06Do you know how much time you have left by him, Chance?
28:10I love mascots, and of course we've got the new Bake Off mascot, JB, the Bake Off bun.
28:15The only problem is that the costume hasn't got any eye holes, so he keeps walking into things.
28:21Halfway through, bakers, one hour left.
28:26One hour?
28:27Oh, it's me.
28:28Do you mind?
28:30Stop that.
28:32The bakers must take care when removing their cakes from the oven.
28:35Yes.
28:37If they're underbaked...
28:38Think that's okay.
28:39...they will be raw in the middle.
28:40Quite good.
28:42...overbaked, and they will be more biscuit than sponge.
28:45I'm just going to take them out, I hope for the rest, they're quite crispy on the edges, so...
28:48Okay, perfect.
28:50...with time already short...
28:52I'm just putting these in the freezer to make them cool down more.
28:55...the freezer offers a great way to speed up cooling down.
28:59The tray doesn't fit in. Oh, God.
29:02...allowing the bakers to focus...
29:04It's like slime.
29:05...on their decorations.
29:06So now I'm just making the snout for the skeet.
29:10Oh!
29:11I'm just making the Rice Krispie Treats for the tentacles.
29:14They're going to have to be a bit small, but they will look like tentacles in the end.
29:19Let's try the first note, so it's like...
29:22When not baking, Elroy can be found harmonising.
29:27With his big sis.
29:29Ginger buttercream will crumb coat Elroy's vanilla sponge octopus.
29:36Black and white fondant icing and puffed rice tentacles will complete the aquatic illusion.
29:41I think that donkey needs to see the vet, don't you?
29:44Er...
29:46How did you get on this morning?
29:48So I came eighth out of eight.
29:50It's not ideal.
29:52No, but...
29:54I have optimism.
29:55Yes, you're a survivor.
29:56Yeah, I'm a survivor.
29:57Yeah.
29:58But things are looking less optimistic.
30:00Oh my...
30:01Lord.
30:02Oh my gosh, all my cake's back in.
30:03For Ed Sheeran and the Gatto Pillar.
30:06So I'm just putting them back in because they are actually underbaked, which is very annoying.
30:12Shall I use this?
30:13Yeah, yeah.
30:14Great idea.
30:16Mylar, don't forget to breathe.
30:18Luckily, this is looking really good, I think.
30:21Let's hope so.
30:22Hello?
30:23I mean...
30:24I mean the ins...
30:25Oh, gosh.
30:26The inside of the bunch cake might also be underbaked.
30:39OK.
30:40Right, there's in.
30:41My cakes are in.
30:42Call me.
30:43Not a moment too soon.
30:44Oh!
30:45They're called much better than they do at home.
30:46As a warm sponge...
30:47I am hoping that the inside will be cooked enough.
30:50...will turn any decoration to molten mush.
30:51How long do we have left?
30:52Has anyone seen JB, the Bake Off Bun?
30:53He's wandering around somewhere and because the costume hasn't got any eye holes, he keeps
30:59bumping into...
31:00Bumping into things.
31:01Mind you, still smiling.
31:02Bless him.
31:0330 minutes, bakers.
31:04OK.
31:0530 minutes, bakers.
31:06You've got 30 minutes left.
31:07While Kitto returns to the freezer, the other bakers are starting to assemble their showstoppers.
31:10That's it.
31:11That's it.
31:12You've got 30 minutes left.
31:13While Kitto returns to the freezer, the other bakers are starting to assemble their showstoppers.
31:18They're still a bit warm, but I've literally got 30 minutes left and I have not even...
31:24Oh, wow, that's hot.
31:25...put the buttercream on.
31:26Something smells amazing here.
31:27How's the sponge getting on?
31:28With the exception...
31:29Happy.
31:30...of Miko.
31:31A bit longer.
31:32Yeah.
31:33...who is still waiting for me.
31:34I think it's all in the cooling of the cake, isn't it, really, now?
31:35Yes.
31:36Because everything else looks really prepared.
31:37Otherwise, this might melt inside the cake.
31:38Yeah.
31:39Miko is depending on a rapid chill of her sponge, otherwise Mary the Lamb is going to
31:41see all of her buttercream fleece melt away.
31:42I've literally got 30 minutes left and I have not even...
31:43Oh, wow, that's hot.
31:44...put the buttercream on.
31:45Something smells amazing here.
31:46How's the sponge getting on?
31:47With the exception...
31:48Happy.
31:49...of Miko.
31:50A bit longer.
31:51Yeah.
31:52...who is still waiting on the oven.
31:53I think it's all in the cooling of the cake, isn't it, really, now?
31:54Yes.
31:55Because everything else looks really prepared.
31:56Otherwise, this might melt inside the cake.
31:57Yeah.
32:04Mary, of course.
32:05Named after Mary Berry?
32:06No.
32:07Mary had a little lamb.
32:08Oh, the...
32:09Yes.
32:10The nursery rhyme.
32:11Mmm.
32:12I just thought maybe it was Mary Berry because it's got that white fleece like she's got.
32:14It could be.
32:15Yeah.
32:16Could be.
32:17Miko and most of the other bakers...
32:18A little bit of orange extract.
32:20...are depending on extracts and jams.
32:22My raspberry glaze that I'm going to put on my bunch.
32:26To bring freshness to their cakes.
32:28Oh, it's leaking out a bit.
32:30Oh, God.
32:31But Zacharia is filling his with something more robust.
32:36I accidentally forgot to chop strawberries.
32:41Which means that they're whole strawberries, not cut strawberries.
32:47Zacharia's mascot, Acey, represents his love of tennis.
32:51He's baking him in beetroot sponge and pairing him with an all England favourite of strawberries and cream.
32:57I like to play indoor tennis.
32:59So, for instance, you get three points if you hit the telly.
33:02Four points for a microwave.
33:03Oh, inside your house?
33:04Yes.
33:05Indoor tennis, yeah.
33:06I always give myself two points if my nan can catch it in her mouth.
33:12Yes.
33:13Oh, look at that. Fantastic.
33:14Like a Christmas pudding.
33:15While Zacharia...
33:16Oh, dear.
33:17...Elroy...
33:18It's almost like a chainsaw for cakes.
33:20And of Myla...
33:21Oh, that's clean.
33:22That's very good.
33:23Okay.
33:24...give their cakes a trim to ensure a neat and even finish.
33:27Oh, what am I doing?
33:31The piping is my favourite part.
33:33Most of the others...
33:34It hurts your hands after a bit.
33:35...are pushing on with their decorative elements.
33:37So, my bat cream's looking really nice.
33:40Oh!
33:42It's fine.
33:43Nothing touched the floor.
33:46I'm open to join a band.
33:48Well, this is a good advert for you.
33:50Playing the drums is a great way to make friends.
33:52As long as you don't play when the guitarist is tuning.
33:54Right, yeah.
33:55It's all sorts of politics.
33:56Then they crash out and get mad.
33:57Yeah.
33:58This is going very wrong, guys.
34:01It's all gonna melt.
34:03All right, I'm taking out of the oven now.
34:05It was just okay.
34:06It was too hot when they came out.
34:10Yeah, it's cracking.
34:11How long do we have left?
34:14I'm a bit worried about JB, the make-off band.
34:17Uh-oh.
34:18He's heading towards the main road.
34:20We might have to change it from JB, the bake-off bun,
34:28to JB, the bake-off pancake.
34:3215 minutes, bakers.
34:35Oh, no.
34:36You've got 15 minutes left.
34:39As Kitto and Miko...
34:40Ooh, freezer.
34:41...hope for a quick chill.
34:44Oh.
34:45The other bakers...
34:47Sorry, sprinkles have gone inside the fridge.
34:50...have time to add their finishing touches.
34:53I've never been the best at putting fondant around a full cake.
34:57I'm gonna put a dowel in it.
34:59...and really show the judges...
35:04...what they can do.
35:06There we go.
35:07That looks really strange.
35:09That's the best I've ever patched a cake off, so...
35:13Oh, I forgot to put the fondant on!
35:15Oof.
35:16How much time do we have left?
35:17Ten minutes, baked cakes!
35:19Top it.
35:20You've got ten minutes left.
35:23Please.
35:25Oh, no.
35:27It's on the bakes in the middle.
35:29I think I might cut out the middle because it's a bit on the bakes, so...
35:32...and just fill it with sprinkles.
35:35Let's hope that this works.
35:38I mean, it's quite a good way to save the cake.
35:40Adding some jam.
35:42Stick on the legs.
35:44Collar.
35:45Forgotten about the collar.
35:47Never rolled so fast in my life.
35:49My octopus is gonna be pink.
35:51Okay, okay.
35:52I can do this.
35:54Get it in a good position.
35:56Slip it on.
35:58Smudging it on with gloves.
35:59Hope for the best.
36:00Gosh, this is a disaster.
36:03Oh, it's flitting, it's flitting.
36:05Yours is looking brilliant.
36:07Thank you. Yours too?
36:08No, it's not.
36:12I've just put the cake in the fridge because the buttercream was melting on it.
36:16Three minutes, three minutes, three minutes.
36:18Okay.
36:19No, no, no, no.
36:21One minute, bakers!
36:23We've got one minute left.
36:25Oh, gosh.
36:26I absolutely need to get that.
36:27I'm now just putting on the tentacles.
36:30Do you need any help?
36:31Do you think that you could just put these around?
36:32Yeah, just...
36:34Face, face, the face.
36:36I really don't like the ears.
36:37Sorry, my hands are a bit dirty.
36:38It's fine, it's fine.
36:42Eyes, place on the ears.
36:44It's all melted.
36:46That's it, bakers, time's up.
36:49Step away from your bakes.
36:51Game, set, match.
36:53The front bit is presentable.
36:54The back bit maybe not so much.
36:57I hope the judges don't notice that my buttercream is a bit melted.
37:00I mean, they'll probably notice that.
37:02So cute.
37:05Liam and Rav will say that it is a bit messy.
37:09We can't even tell the difference.
37:11It looks good, it tastes nice.
37:13It doesn't look good, actually.
37:14I don't know why I said that.
37:22The bakers' lucky mascot cakes will now be judged by Rav and Liam.
37:28Kitto, could you please bring your mascot cake forward for judging?
37:32Would you mind helping me, Harry?
37:33Yes.
37:35Happy to help.
37:37That's quite a big thing.
37:38Oh, gosh.
37:40Knocked off some raspberries there.
37:41Kitto, tell us about your mascot cake.
37:43My mascot is a caterpillar and it is lemon, raspberry and thyme cake.
37:53Despite it being a little bit messy, it still does look pre-appetising.
38:00Good layering.
38:01Just give me a little bit more lemon in the actual sponge, but in terms of texture and your favourite combination overall, really good.
38:13Really good.
38:14Kitto, I think you've done a fabulous job on that cake.
38:17It's really moorish.
38:18It's nice and soft.
38:19It's full of flavour.
38:20It can be eaten on its own or with a bit of buttercream and personally, I think that the balance is great.
38:27My mascot is a white, sparkly cat.
38:35I love the detail when it comes to the face and for your first showstopper, really good.
38:40It's got lemon cake layers and lemon buttercream.
38:43The sponge is really, really soft and the lemon flavour isn't too overpowering, but it's also totally there.
38:49And in terms of texture and taste, spot on.
38:57Look, I think it looks very neat.
38:59It's a vanilla sponge with a raspberry jam buttercream.
39:04Layers are great.
39:07The cake texture is completely flawless.
39:09It's really well baked.
39:10It's really light.
39:11It's really fluffy.
39:12Your raspberry buttercream, it's not too sweet.
39:14However, you didn't make your own jam, did you?
39:17We need you to make your own jam because you made it this morning, so we know that you're more than capable.
39:22But apart from that, really good, bro.
39:24Thank you so much.
39:25Thank you so much.
39:32In terms of looking like your mascot, it's got a pretty high likeness.
39:35Oh.
39:37So it's white chocolate.
39:38Raspberry and lime.
39:40The layers are incredibly neat and they are even.
39:44The first three layers are baked, but it's just that bottom layer, it's just slightly underbaked.
39:49I like that you have those chunks of raspberry in there and there's chunks of white chocolate in there.
39:55You've really dialed up the flavour in the sponge and that's very hard to do.
39:58It's also very hard to construct a nice 3D structure like this, so well done.
40:08So my mascot cake is a tennis ball.
40:11I don't know if it actually looks like a tennis ball.
40:14The markings reminds me of a massive smile.
40:16However, I like that it's kind of a bit jiggly, so it's animated, it has its own personality.
40:22Can you tell us the flavours, please?
40:24Beetroot sponge, strawberry cream.
40:27A beetroot cake, I don't think we've actually had any of those in the tent before.
40:32So I applaud you for doing that on your first challenge.
40:35I think because it's slightly warm, it's almost cooked that strawberry filling.
40:39I think it would have benefited from being a bit cooler.
40:42But great attempt.
40:44Nice one.
40:47The tentacles should have been a little bit longer.
40:52Currently they look like eight shoes.
40:54I understand.
40:56I used vanilla cake and ginger buttercream.
41:01Ginger brings a bit of fire and obviously your buttercream is naturally sweet, so it's a great balance.
41:06The sponge texture is slightly off on all of them.
41:08You can see the ripples of fat in the cake where it hasn't come together properly.
41:13So next time, just work on the sponge.
41:16Your buttercream all over the top has melted, but the elements where it hasn't melted I can see what a beautiful texture it is.
41:27For the sponge I did orange and confetti cake and for the filling I did chocolate whipped ganache.
41:32Okay, the chocolate ganache and the combination with the orange, it's a classic, it's one of my favourites.
41:38Really good. Your sponge is still warm because you've baked your dome in one massive tin, right?
41:43Yes.
41:44Try to bake it over multiple tins. Less baking time, more time to cool, more time to decorate.
41:48Yes.
41:49The cake is great because it's not too sweet and you need that in a cake like this.
42:00It looks like a professional cake.
42:03The amount of time and effort you've gone into creating all of the different colours and patterns is really remarkable.
42:10It's a chocolate cake with a raspberry buttercream and raspberry coolie.
42:13The buttercream inside has melted slightly, it's dissolved into the cake.
42:18The buttercream on the outside, the texture is beautiful and it's really held up.
42:24But that chocolate cake alone, moist, it's rich, it's decadent.
42:31So good. Well done, Ayla.
42:35You're amazing.
42:37I really, really want to be Sir Baker because I want to hit the ground running and keep running.
42:40I am very happy with my result.
42:43I think I might be in line for Sir Baker but I'm not getting my hopes too high.
42:49I have to up my games a little bit now.
42:52Yeah.
42:53Well done, Bakers, you got through your first day.
43:03Now, Rav and Liam have put their heads together.
43:06And today's star baker is...
43:08Ayla.
43:09Congratulations.
43:10Well done.
43:11Now, normally we don't send anyone home on the first day but as you know, things have changed.
43:27It's a very different world to last year's.
43:31Mr. Trump and his tariffs, the business model of course for Channel 4 has had to change with it.
43:38The person going home is...
43:42There isn't one.
43:43I'm kidding.
43:44You're all coming through.
43:45See you tomorrow.
43:46See you tomorrow.
43:48Did you have a good first day?
43:49Yes.
43:50Well done, Ayla.
43:52Great job.
43:54I was so surprised about being a star baker when Harry Hill said it.
43:56He was looking around at everyone and he looked at me in locked eyes and I was like...
44:00We chose Ayla as our star baker today because she came first in technical and her showstopper...
44:07Delicious.
44:09It would have been a robbery if you didn't get her.
44:11From here it's just upwards and upwards.
44:14Yours was very good.
44:16These bakers are incredibly strong.
44:18I mean, we've seen a multitude of different cakes, different flavours that we wouldn't always expect to see on day one.
44:23So I have very high hopes.
44:25Next time...
44:27It's getting messy.
44:28It's a bit day.
44:30Liam's technical is full of surprises.
44:32I've never made sprinkles before so this kind of terrifies me.
44:35And whilst the showstopper looks 20 years into the future...
44:38I see myself being a business man.
44:41I suppose you should go on Dragon's Den, not Junior Bake Off.
44:44By the end of tomorrow...
44:45Oh no, it's wonky.
44:47I think it might be a little bit warm.
44:49One baker will have reached the end of the road.
44:51Oh my gosh.
44:53I'm just going to pretend that never happened.
44:58I have a little bit of a mess.
44:59I can't believe it.
45:00I'm just going to pretend that never happened.
45:01I have a little bit of a mess.
45:03Of course.
45:04I'll see you next time.
45:05I have no idea.
45:06I have a little bit of a mess.
45:08I have no idea.
45:10I'll see you next time.
45:12I'll see you next time.
45:14I'll see you next time.
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