- 5 days ago
Junior Bake Off - Season 11 Episode 1
Category
馃樄
FunTranscript
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.
00:45We'll 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?
00:53In tricky 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.
01:23Dream work makes the dream work.
01:25Let's, let's.
01:26I'm just gonna pretend that never happened.
01:28Get back to your work statements.
01:30Bye.
01:31This is a competition.
01:32It's so big.
01:33I'm so excited to see Rav and Liam.
01:34I know.
01:35And Harry as well.
01:36Which one's my favorite?
01:37For this first group of bakers.
01:38I love it.
01:39It's so cool.
01:40Two cake-based challenges await.
01:41It's so crazy to be here.
01:42I know.
01:43You always see it on the TV and then you're actually here and you're like, oh, it's actually
01:45real.
01:46My mum said she'll give me 100 quid if I win so.
01:47I'm buzzing to be nice.
01:48Guys look how big this rolling pin is.
01:49My mum, she's gave me loads of little tips like be nice to everyone, you know, stuff like
01:53that.
01:54Not that she has to remind me to do that because, you know, I'm a nice person in general.
01:59Look at them baking beans.
02:00I'm good at recovering when I'm so good.
02:01I'm so good.
02:02I'm so good.
02:03I'm so good.
02:04I'm so good.
02:05I'm so good.
02:06I'm so good.
02:07I'm so good.
02:08I'm so good.
02:09I'm so good.
02:10I'm so good.
02:11I'm so good.
02:12I'm so good.
02:13I'm so good.
02:14I'm so good.
02:15I'm so good.
02:16I'm so good.
02:17I'm so good.
02:18I'm so good.
02:19I'm so good.
02:20I feel like recovering my mistakes basically.
02:21So, yeah.
02:22Morning bakers.
02:23Welcome to the Junior Bake Off tent.
02:25The JBOT.
02:26The JBOT.
02:27How are you all feeling?
02:29Very excited.
02:30Very excited.
02:31A bit nervous.
02:32A little bit nervous.
02:33Anxious.
02:34A little bit tearful maybe.
02:35I know I am.
02:36So maybe we should get those tears out of the way right now.
02:39I just can't believe it.
02:44It's cake day and your first technical challenge has been set by the Queen of Crumb herself,
02:54Mrs Ravneet Gill.
02:55Rav, do you have any tips for our bakers?
02:57You'll need to think inside the lunch box for this one.
03:00We'll need precision and detail if they're going to be shelf ready.
03:04Mmm.
03:05Well, it is a technical challenge.
03:06It's judge blind, so you two shouldn't be here.
03:09So make it like a toilet and bog off.
03:12For your technical challenge, Rav would like you to make her Victoria Sandwich Sandwiches.
03:17You must sandwich raspberry jam and Swiss meringue buttercream between two layers of light sponge,
03:24before trimming and cutting them into triangles to create these meal deal masterpieces.
03:29Yes.
03:30You have one hour in which to make Rav's Victoria Sandwich Sandwiches.
03:34On your marks.
03:36Get set.
03:37Bake.
03:39Oh my goodness.
03:42Oh my gosh.
03:43The bakers have all been given the same recipe.
03:46This pudding.
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, but I think I've definitely made all the components.
04:05Sponge, sponge, sponge, sponge.
04:07Oh!
04:08God.
04:09That's embarrassing.
04:11Rav, we are back.
04:15And you've started with a Victoria Sandwich Sandwich.
04:19I wanted to make something fun, but 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, because if they do, they're going to get a crispy sandwich.
04:34They have to make their own jam and they have to make Swiss meringue buttercream,
04:38which I think is a first for the baker's first day in the 10th.
04:41It'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.
04:46Ooh!
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?
04:56How is it?
04:58The Swiss meringue is really smooth, the jam is banging.
05:02And you get such distinctness with those two fillings, but they complement each other.
05:05All we need now is a packet of crisps, a drink, maybe a chocolate bar.
05:11A chocolate bar on top of that? A whole cake?
05:13Hit me up, man.
05:17Transfer the mixture to a greased and lined tin.
05:20And spread the batter into the corners, smoothing the top.
05:22The first step is to bake this sponge.
05:24This is like one of the easiest things you have done.
05:26So I'm pretty confident that I can like, um, get not a bad stuff.
05:31How much batter is in yours?
05:33That?
05:34Yeah.
05:35That looks bad enough, doesn't it?
05:36Yeah.
05:37Alright, it's going in.
05:38Bake for 18 to 20 minutes.
05:39Okay, I might take it out a minute sooner.
05:41It just depends.
05:42Depends.
05:43I'm going to put it to the maximum and check at 18.
05:46Okay, let's go for that.
05:47Hi there, Cole.
05:48Nice 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, a mechamalt stand, 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 most of ours are actually made in Sheffield, China.
06:08Stand corrected.
06:12When he's not drumming up a sponge, Cole is often just drumming.
06:18While at weekends, he 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.
06:26Lots.
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 to work when it is.
06:47I absolutely love, love, love jam, so 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 heat up to a high.
07:05Instructions that some are finding tricky to follow.
07:08Do 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, it's a high boil.
07:20And what are your interests?
07:23Well, I like tennis and swimming.
07:26Okay, I'll test you, then.
07:27What's this?
07:28What am I doing?
07:29Front crawl.
07:30Yeah, front crawl.
07:31Okay.
07:32What am I doing now?
07:33Breaststroke.
07:34I'm just opening the shower curtain.
07:35Oh, really?
07:36They've had to swim and now I'm going to shower down.
07:37Oh, okay.
07:38All right.
07:39Oh, this is bubbling.
07:40Yay, 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.
07:54Putting it on this little pan here, I have 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, Niamh.
08:09Oh, hi.
08:10Neither.
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, okay.
08:24She won't stay in the fridge.
08:28Niamh lives in Tyne and Weir.
08:30Well done, Niamh.
08:31With her family.
08:32Aww.
08:33And guinea pigs Tato and Mole.
08:35Oh, well done.
08:36She also likes cats.
08:38Can I have it back?
08:39There is a wasp after my jam.
08:42While she and the others have followed setting instructions to the letter.
08:45I think it will be perfect when it comes out of the freezer.
08:48Myla's made.
08:49Oh, there it is.
08:50I found this thing.
08:52A different interpretation.
08:53Aww.
08:54That's my jam.
08:55Do you like how long's that?
08:59I love a sandwich.
09:00My favourite is a BLT baguette.
09:02My mum made me this one for lunch.
09:03Here goes.
09:04Oh.
09:05Mum!
09:06I said a BLT, not a B-E-L-T.
09:0930 minutes, bakers.
09:1030 minutes?
09:11You're halfway through.
09:12Halfway through?
09:13That is terrifying.
09:14I'm going to check on my cake.
09:15I might just give it one more minute.
09:16I don't want it to be underbaked.
09:17I took it out a minute early because I think it's done already.
09:18It looks.
09:19Well, it looks.
09:20While the sponges chill with the jams.
09:22Mix the egg white and sugar in a glass bowl.
09:23It's time for the least chilled part of the challenge.
09:24So right now, I'm making this just meringue buttercream.
09:32I'm going to have to heat it in a microwave for ten seconds at a time until they reach fifty degrees.
09:4760 degrees this will make the egg whites safe to eat about 58 degrees it's just full dishes
09:5760. when it reaches the right temperature the mixture must be whisked to stiff peaks
10:02butter whisk up this egg white i think it is i made buttercream but i'm not made
10:07swiss meringue buttercream so it's exciting yeah well this is the great thing about the
10:11tent is that you get to learn new skills hopefully yes i'm hoping to learn the skill
10:16of presenting i think you're there thank you thank you i like i'm just waiting for this to go fluffy
10:23but it's taking ages only when the mixture is fully whipped butter should the butter be added
10:32that's not looking good wait miko what does your swiss meringue buttercream look like this right now
10:39oh god no mine's looking very yellow just mostly whisk it until it's fluffy and then add it
10:46oh it better be doing that yep yes finally yeah it's good that's scary how's the first challenge
10:56going i missed out a step so oh you missed out a step yes so first disaster so i'm just redoing it now
11:03so the pressure's on yes kitto lives in dorset where he likes to crochet animals and windsurf
11:10but he sometimes gets put off by his big brother's rad moves
11:21are you allowed to swim there at the moment yes yes it's just in kent problems yeah often if you're
11:26in the sea in kent you're not alone put it that way oh don't want to go into too much detail yeah
11:31oh no it's like much do you know how much time i love a sandwich and my second favorite is a prawn
11:40one i always like to check to see if there's plenty of prawns 15 minutes bakers oh gosh you've got 15
11:48minutes left come on come on come on come on come on come on come on come on is it meant to be lumpy
11:54could i just go ask one of my friends when they're happy with their buttercream's texture
11:59is yours lumpy wait am i talking like that oh it's done oh you have got to rip it you have got to rip it
12:04okay we're good the bakers can start to assemble yes come on it's working that is solid maybe i should
12:11have taken it out with the freezer earlier slice the sponge horizontally so you have two layers of square
12:16sponges i don't know how to use this that's good i like that that's sore yeah i think that's what
12:21cutting cake would how am i supposed to use this another actually use one like that yeah i think
12:32it's like a cheese slice cut each square diagonally corner corner so you have four triangles okay i get
12:37it now pipe a layer of buttercream on two triangles yes i'm happy with it this time oh do you know how long
12:46it's about as i say i love a sandwich and if i'm really spoiling myself i'll have a lobster roll
12:5510 minutes bakers 10 minutes you've got 10 minutes left now i need to put the cream on
13:02crikey that's fresh glad i've only got two sandwiches to me precise piping is required to
13:08create the perfect illusion i'd rather have this than my actual sandwich lunch yeah i sometimes have a
13:14cream bun but i paint it to look like a cheeseburger oh that's nice i'm gonna spread it with this little
13:23knife with the cream neatly spread it's time to add the jam oh gosh i'll have to keep it up oh this one's
13:31overflowing john looks incredible i wish i could start eating it right now oh god look should we interview
13:39them for the uh tell me how are you enjoying junior bake-off so far i'd like to eat more jam really i
13:45can't manage to get close to any of the jam all right off you go i'm gonna try and cut it with this
13:54i think i've sorted it to be honest oh gosh this is not good this is not right now i need to put these
14:02together yeah okay i'm done does anyone know how you put a sandwich in a box okay okay first and then first and then right there we go
14:14is there a bigger one mine doesn't fit come on i'm trying to close it but i think it'll close
14:20i think i'm done yeah i'm okay with it one minute bakers you got one minute left come on
14:25it will one minute maybe a bit too much for them come on come on just put it on i'll flip it i'm
14:32really annoyed that this box won't close though i think i put the sandwich in the wrong way oh gosh
14:37this is crumbling oh well oh well too bad still not going in come on come on come on put it in put it in
14:43that's it bakers nice kick mush time's up there you go brilliant there you go brilliantly bad thanks
14:53how are you so perfect were you supposed to put it on both sides the cream no i only did it on one oh
14:59jam's mint bakers could you please bring your victoria sandwich sandwiches forward and place them
15:05behind the photographs of yourselves on the front table i think i put the sandwich in the wrong way
15:10yeah mine was like that so i had to like squeeze it in so it's kind of just oozing out oh yes but
15:15it looks tasty doesn't it because you know you don't want a dry sandwich you want a nice moist sandwich
15:25the junior bakers will now face the judges for the first time nice to see them it's rav and liam
15:32rav and liam are looking for classic victoria sponge cakes filled with swiss meringue
15:36buttercream and raspberry jam served to look like sandwiches we've got completed sandwiches don't
15:43me liam all in the boxes as well let's do it and they have no idea whose is whose should we take it
15:50out yes cheers cheers the sponge is quite over baked it feels more like a few day old sandwich there's
16:02been a really good attempt at making the buttercream however it has split well your jam in terms of
16:06flavour is really good okay next one there's a really solid amount of jam in there it's coming out
16:14all onto the front of the packaging loads of jam the buttercream is excellent it's really smooth
16:23and the jam is lovely as well the sponge however there's something slightly off with the bake of it
16:28maybe even another two minutes in the oven it's a little bit messy definitely a timing issue because
16:37one half of your sandwich looks how we want it to look and the other half is just a little bit all
16:41over the place fillings are good but it's just your cake it's slightly over baked and i think the jam
16:48could have done with a few more minutes longer because it's not clinging to the buttercream a bit more
16:52like a syrup okay it's not the neatest but i do like how your sandwiches are jam-packed with filling
17:03jam-packed jam jam-packed i see what i did there yeah
17:11the buttercream is well made the jam is lovely too however i think the cake has been unevenly baked
17:16because one side of it is crumbly and the other one is quite firm okay the filling is not the neatest
17:24but i do like how even your sponges are but your swiss meringue there's still little pockets of butter
17:33so it wasn't mixed in correctly and when it comes to the jam i think it just needs cooking for longer
17:39because while some of it has held together the rest has turned very syrupy okay next one
17:44going by visual this one's supermarket worthy this looks really precise we have lovely even sponges
17:53a nice amount of buttercream and jam
17:58the layers are thin the sponge is well baked the buttercream is really smooth jam is spot on
18:03for this one i have no notes i would take this away and eat it really good
18:07this one looks generous and plump and juicy lots of buttercream in there
18:19the buttercream is lovely the jam is nice too just be careful how you cut your
18:23sponges because if they were equal this would have been spot on okay last one
18:28i'll say like it's pretty neat yeah good i was up pretty well
18:37swiss buttercream really smooth great texture your jam again is pretty much spot on the sponges are
18:43just slightly uneven some bits are really tender and then other bits are slightly firm but very good
18:48attempt all right nice one bakers rav and liam will now rank the sandwiches that was very suspicious
18:54that's not because from last to first in eighth place we have this one elroy what happened yeah
19:02i shouldn't have mixed longer okay but you know what you got the showstopper neck so yeah in seventh
19:08place we have this one neve really good attempt i like how neat this one was but it was just because
19:16the buttercream was split okay zacharia is sixth miko is fifth kito fourth and cole is third leaving
19:24myla and isla to see whose meal deal is the real deal in second place
19:32we have
19:34this one my law really really good attempt just could have been a little bit yeah which means
19:43in first place we have this one isla well done nice one i had absolutely no notes for this it was
19:53spot on thank you well done bakers come and have a look at each other's bakes and we'll see you
19:59later on for the showstopper challenge well done so happy that rob and liam thought my
20:06bakes are really good and it's just an amazing feeling well that's cool nice one i can try it yeah
20:13i came in third place and i'm feeling pretty good about it because i mean it's better than last
20:19isn't it what do you think can i try some juice yeah of course uh well not ideal but i'm still feeling
20:28all right so yeah just the showstopper remains before rav and liam decide who is today's star baker
20:37and who will be leaving the competition
20:43welcome back bakers for your showstopper challenge rav and liam would like you to be doubly lucky i can
20:49see you've all brought your lucky mascots with you to the tent well now is your chance to reimagine those
20:54in cake i brought my lucky mascot with me this year yeah 15 bottles of red wine your cake must
21:02have at least two layers of sponge one delicious filling but you may choose any flavors fillings and
21:08decorations you like so long as when the judges see your cake they can see the resemblance to the real
21:13thing you have two hours in which to make your my lucky mascot cake on your marks get set bake
21:24i'm obviously a bit nervous but i've practiced this many many times
21:31my cake is called ed sheeran the sheep cake he's my favorite sheep in the whole world i always take
21:36this one on holiday so that's why i've chosen to make it for the baker's first showstopper we want
21:41them to show off who their mascot is in cake form this is my caterpillar i've crocheted this myself
21:48i want to know why these mascots mean so much to them i take him into my exams and anything that's
21:54quite pressure filled we'd like the crumb of the cake to be moist light and to melt in the mouth
22:01no i've lost the eggshell it shouldn't feel dry at all or claggy i think i'll be fine when it comes
22:08to flavor be a little bit experimental a bit really sponge put in a zest through their cake batter
22:17complement it with a buttercream a ganache a jam or something else like a curd listen out of the husky
22:23i'm doing cupcakes making shapes like a cake can be very difficult my advice to the bakers today get your
22:29cake called so you can carve and decorate and it'll just be banging i'm sure that the bakers have
22:35practiced this over and over again because it is their first challenge i'm actually really confident
22:39right now so i've got high expectations fingers crossed your mascot will bring you luck i've just
22:45got a cake batter on my head isla first showstopper tell us about your mascot cake i'm doing a husky
22:53um 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
23:03it that's what i'm hoping it looks like in the end sick sick yeah if her baking is anywhere near as
23:09accomplished as her piano playing lead's girl isla is in with a shot at the main prize
23:19she's adding coffee to enhance the chocolate flavor making her own raspberry compote and piping her husky
23:25kaiser's face with a standard buttercream but your technical was so good and you nailed that swiss
23:31meringue buttercream so why would you not make it now i've never made swiss meringue buttercream before
23:35that was my first time making it so what are we saying then potential star baker hopefully all right
23:41see you soon goodbye i'm gonna get this in the oven now if isla or anyone else has designs on being
23:47today's star baker they're going into the oven for about 35 minutes it'll pay to get their cakes in
23:55the oven as soon as possible i've got to set the time i want to put my cake into them this will ensure
24:00they have plenty of time to cool and decorate them later so i just bake for 28 minutes but i'm gonna put
24:06it in for 26 because then the technical my cake was over baked so i don't want to do that again
24:11hello neve how did you find this morning i don't know it was a bit difficult it was the first
24:17challenge wasn't it so there's a lot of it it's just getting used to the sort of layout and the buttons
24:22and the um uh the telephone should you be calling anyone at this moment it's quite an important time
24:28to be perhaps working on your recipe if it's an important call take it might be your agent might be
24:33my agent who knows lemons the order of the day in neve's cake three tiers of sponge will be arranged
24:39horizontally while fondant icing will recreate her mascots feline features so my mascot is that
24:46sparkly cat seems to be in some sort of trance-like state oh i need to multitask this i'm just gonna
24:53whip this whilst i'm cooking the raspberry compote with their cakes in the oven the bakers are moving
24:59on waiting for the cream to melt into the chocolate so i can mix it in the bit in the fridge and then
25:03with it do their sumptuous fillings oh god oh no oh gosh it's really strawberries and they're good
25:10gosh these are very frozen but a couple of bakers i know some people have got their cakes
25:15oh god are lagging behind five second roll um in the oven this is my first cake so i'm just kind of like
25:22so i can see why you're rushing yeah but i'm getting the cake back everywhere and i can't believe you're in
25:28front of me too rather than leave i've always seen you hey myla dream i know i'm just i'm such a fast
25:36tall bit myla should know all about the importance of breath control
25:44from imitating her pop idols
25:49sheeran will appear in the form of a raspberry and white chocolate sponge with puffed rice and
25:54marshmallow legs and a lime buttercream filling oh no it's too little what happened here so
26:04powdered sugar is all over ed oh no oh no poor ed he's got a sugary leg yeah that's not good
26:11it looks like he's had quite a lively life age i might say yeah he has
26:16as myla joins the rest of the bakers making their lucky mascot fillings and has he been lucky for you
26:22it no
26:26kitto is still hard at work my goodness with the cakes themselves oh gosh no i forgot a step i need
26:35to add the flour the flour in it just stops it from sinking a bit oh gosh there's a hole
26:42kitto's gato pillow will be flavored with time and frozen raspberries a jam sandwich cake will form
26:48its head while a segmented bundt cake will be arranged in the shape of a tail
26:53it's good though that you're making a cake in the shape of a caterpillar yes because it's about time
26:58someone gave colin a bit of competition because he said yeah well my cake is better you know i know
27:03colin a bit the original caterpillar that yeah yeah yeah but it's changed it's changed a lot
27:11i'm not going to lie it's quite a big ass making a 3d octopus in two hours but from what i've come
27:17up with i'm confident yeah most of the bakers are making animal mascots this is mary one exception is
27:24cole when it asked me to bring a mascot it said something that inspires you to be where you are
27:29today so that's what i brought and that's not all he's brought with him i've brought my own jam in
27:34i'm making like a jam buttercream to go in between the cakes and if i made jam it'd take ages to cool
27:41down so i won't be able to be doing this now cole's making a drum shaped version of the victoria sponge
27:47he made this morning hey cole can you play us a tune there that's all i can play with
28:01you can't really do what else we like can i land like coal do you know how much time you have left
28:07time chance i 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 walking into
28:20things halfway through bakers one hour left one hour oh it's me yeah do you mind stop there oh the
28:32bakers must take care when removing their cakes from the oven yes if they're under baked i think that's
28:38okay they will be raw in the middle quite good over baked 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 crisp on the edges so okay perfect
28:50with time already short i'm just putting these in the freezer to make them cool down more
28:55the freezer offers a great way to speed up cooling down
28:59the tray doesn't fit in oh god allowing the bakers to focus
29:03it's like slime on their decorations so now i'm just making the snout for the ski
29:11just making the rice crispy treats for the tentacles they're gonna have to be a bit small
29:16but they will look like tentacles in the end let's try the first note so it's like
29:21when not baking elroy can be found harmonizing with his big sis
29:31ginger buttercream will crumb coat elroy's vanilla sponge octopus black and white fondant icing and
29:37puffed rice tentacles will complete the aquatic illusion i think that donkey needs to see the vet
29:42don't you uh how did you get on this morning so i came eight out of eight it's not it's not ideal
29:51no but i i have optimism yes you're a survivor yeah i'm not going to give up yeah but things are
29:58looking less optimistic oh my lord oh my gosh all my cakes back in for ed sheeran and the gateau
30:05pillar so i'm just putting them back in because they are actually underbaked which is very annoying
30:12should i use this yes yeah great idea mylar don't forget to breathe luckily this is looking really
30:19good i think let's hope so i mean the ins oh gosh the
30:34inside of the bunch cake might also be underbaked okay
30:49right there's in my cakes are in calling not a moment too soon oh they're called much better than
30:56they do at home there's a warm sponge i am hoping that the inside will be cooked enough
31:02will turn any decoration to molten mush how long do we have left has anyone seen jb the bake-off bun
31:10he's wandering around somewhere and because the costume hasn't got any eye holes he keeps bumping
31:13into bumping into things mind you still smiling bless him 30 minutes bakers okay you've got 30 minutes
31:25left while keto returns to the freezer the other bakers are starting to assemble their showstoppers
31:32they're still a bit warm but i've literally got 30 minutes left and i have not even oh wow that's
31:37hot put the air buttercream on something smells amazing here how's the sponge getting on with the
31:42exception happy of miko yeah who is still waiting on the oven i think it's all in the cooling of the
31:50cake isn't it really now because everything else looks really prepared this might melt inside the cake
31:55yeah miko is depending on a rapid chill of her sponge otherwise mary the lamb is going to see
32:01all of her buttercream fleece melt away mary of course named after mary berry no mary had a little
32:07lamb oh the yes the nursery rhyme i just thought maybe it was mary berry because it's got that white
32:13fleece like she's got yeah could be miko and most of the other bakers a little bit of orange extract
32:19are depending on extracts and jams my raspberry glaze that i'm going to put on my bunch to bring
32:26freshness to their cakes oh it's leaking out a bit oh god but zacharia is filling his with something more
32:35robust i accidentally forgot to chop strawberries which means that the whole strawberries not cut
32:45strawberries zacharia's mascot ac represents his love of tennis he's baking him in beetroot sponge
32:53and pairing him with an all england favorite of strawberries and cream tell her to play uh indoor
32:59tennis so for instance you get three points if you hit the telly four points for a microwave inside your
33:04house yes indoor tennis yeah i always give myself two points if my nan can catch it in her mouth
33:12yes oh look at that like a christmas pudding
33:15while zacharia oh dear elroy it's almost like a chainsaw for cakes and a milo oh that's clean
33:22that's very good okay give their cakes a trim to ensure a neat and even finish no what am i doing
33:28the piping is my favorite part most of the others it hurts your hand after a bit are pushing on with
33:36their decorative elements so my buttercream's looking really nice oh it's fine nothing touched the floor
33:46i'm open to join a band well this is a good advert for you playing the drums is a great way to make
33:51friends as long as you don't play when the guitarists are tuning right yeah it's all sorts of politics then they
33:57crash out and get mad this is going very wrong guys it's all gonna melt all right i'm taking out the
34:04oven now i'm just okay i could just too hot when they came out yeah it's cracking how long do we have left
34:12i'm a bit worried about jb the bake-off bun oh he's heading towards the main road
34:25we might have to change it from jb the bake-off bun to jb the bake-off pancake 15 minutes bakers
34:33oh no you got 15 minutes left as kitto and miko hope for a quick chill
34:44the other bakers sorry sprinkles have gone inside the fridge have time to add their finishing touches
34:53i've never been the best at putting fondant around a full cake i'm gonna put a dowel in it
34:58and really show the judges
35:03what they can do there we go that looks really strange that's the best i've ever
35:10patched the cake off so oh i forgot to put the fondant on how much time do we have left
35:1810 minutes baker you got 10 minutes left please oh no it'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 and just fill it with wrinkles
35:35let's hope that this works i mean it's quite a good way to save the cake adding some jam
35:42stick on the legs colic forgotten about the collar i've never rolled so fast in my life
35:47my octopus is going to be pink okay okay i can do this get it in a good position
35:55sniff it on smudging it on with gloves hope for the best gosh this is a disaster oh it's glitting
36:03it's glitting yours is looking brilliant thank you yours too no it's not
36:09i've just put the cake in the fridge because the buttercream was melting on it three minutes three
36:17minutes three minutes three minutes okay no no no one minute bakers we've got one minute left oh god
36:25i absolutely need to hear that i'm not putting on the tentacles do you need any help do you think
36:31that you could just put these around face face the face i really don't like the ears
36:37sorry my hands are a bit dirty it's fine it's fine
36:39eyes place on the ears it's all melted that's it bakers time's up step away from your bakes game set
36:52the front bit is presentable the back bit maybe not so much i hope the judges don't notice that my
36:59buttercream is a bit melted i mean they'll probably notice that so cute thank you liam and rav will say
37:06that it is a bit messy we can't even tell the difference it looks good it tastes nice it don't
37:13look good actually i don't know why i said that
37:22the baker's lucky mascot cakes will now be judged by rav and liam kitto could you please bring your
37:29mascot cake forward for judging would you mind helping me harry yes happy to help thank you
37:36oh that's quite a big thing oh gosh knocked off some raspberries there kitto tell us about your
37:42mascot cake my mascot is a caterpillar and it is lemon raspberry and time cake
37:53despite it being a little bit messy yes still does look pre-appetizing thank you
37:57good layering
38:04just give me a little bit more lemon in the actual sponge but in terms of texture and your
38:08flavor combination overall really good thank you really good kitta i think you've done a fabulous
38:15job on that cake it's really moorish it's nice and soft it's full of flavor it can be eaten on its
38:21own or with a bit of buttercream and personally i think that the balance is great thank you thanks
38:31my mascot is a white sparkly cat i love the detail when it comes to the face and for your
38:37first showstopper really good it's got lemon cake layers and lemon buttercream
38:43the sponge is really really soft and the lemon flavor isn't too overpowering but it's also totally there
38:48and in terms of texture and taste spot on thank you
38:57look i think it looks very neat it's a vanilla sponge with a raspberry jam buttercream
39:04layers are great thank you the cake texture is completely flawless it's really well baked
39:10it's really light it's really fluffy your raspberry buttercream it's not too sweet however you didn't
39:16make your own jam did you we need you to make your own jam because you made it this morning so we
39:20know that you're more than capable but apart from that really good bro thank you so much
39:31in terms of looking like your mascot it's got a pretty high likeness oh so it's white chocolate
39:38raspberry and lime the layers are incredibly neat and they are even the first three layers are baked
39:46but it's just that bottom layer it's just slightly under baked i like that you have those chunks of
39:51raspberry in there and there's chunks of white chocolate in there you've really dialed up the flavor
39:56in the sponge and that's very hard to do it's also very hard to construct a nice 3d structure like this
40:01so well done thank you so my mascot cake is a tennis ball i don't know if it actually looks like a
40:12tennis ball the markings reminds me of a massive smile however i like that it's kind of a bit jiggly so
40:18it's animated it has its own personality can you tell us the flavors please beetroot sponge strawberry
40:25cream a beetroot cake i don't think we've actually had any of those in the tent before so i applaud you
40:32for doing that on your first challenge i think because it's slightly warm it's almost cooked that
40:37strawberry filling i think it would have benefited from being a bit cooler okay but great attempt thank
40:43you nice one the tentacles should have been a little bit longer currently they look like eight shoes
40:54i understand i used vanilla cake and ginger buttercream ginger brings a bit of fire and obviously your
41:02buttercream is naturally sweet so it's a great balance the sponge texture is slightly off on all
41:07of them you can see the ripples of fat in the cake where it hasn't come together properly so next time
41:13just work on the sponge thank you your buttercream all over the top has melted but the elements where
41:23it hasn't melted i can see what a beautiful texture it is for the sponge i did orange and confetti cake
41:29and for the filling i did chocolate whipped ganache okay the chocolate ganache and the combination with
41:35the orange it's a classic it's one of my favorites really good your sponge is still warm because you
41:40bake sure dome in one massive tin right yes try to bake it over multiple tins less baking time more
41:46time to cool more time to decorate yes the cake is great because it's not too sweet and you need that
41:53in a cake like this thanks it looks like a professional cake but the amount of time and effort you've gone
42:04into creating all of the different colors and patterns is really remarkable thank you
42:09it's a chocolate cake with a raspberry buttercream and raspberry coolie
42:14the buttercream inside has melted slightly it's dissolved into the cake the buttercream on the outside
42:19the texture is beautiful and it's really held up thank you but that chocolate cake alone
42:25moist it's rich it's decadent
42:28so good thank you so good well done isla
42:34thank you amazing i really really want to be star baker because i want to hit the ground running
42:39and keep running i am very happy with my result i think i might be in line for star baker but i'm
42:46not getting my hopes too high i have to up my games a little bit now yeah
43:01well done bakers you got through your first day now rav and liam have put their heads together
43:05and today's star baker is
43:16isla congratulations
43:23now normally we don't send anyone home on the first day but as you know things have changed it's a very
43:28different world to last year's mr trump with his tariffs the business model of course uh for
43:34channel four has had to change with it person going home is
43:42there isn't one i'm kidding you're all coming through see you tomorrow
43:45i'll see you tomorrow did you have a good first day yeah well done isla thank you great job
43:53i was so surprised about being star baker when harry hill said it he was looking around everyone
43:57they looked to me in locked eyes and i was like we chose isla as our star baker today because
44:03she came first in technical and her showstop are delicious it would have been a robbery if you didn't
44:10from here it's just upwards and onwards yours was very good these bakers are incredibly strong i mean
44:17we've seen a multitude of different cakes different flavors that we wouldn't always expect to see on day
44:22one so i have very high hopes next time it's getting messy it's biscuit day liam's technical is full
44:30of surprises i've never made sprinkles before so this kind of terrifies me and whilst the showstopper
44:36looks 20 years into the future i see myself being a businessman first you should go on dragon's den
44:42not junior bake off by the end of tomorrow oh no it's wonky i think it might be a little bit
44:48one baker will have reached the end of the road oh my gosh i'm just gonna pretend that never happened
45:06so
45:12so
45:14you
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