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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.
13:16The jam looks incredible.
13:17Wish I could start eating it right now.
13:18Oh, God.
13:19Oh, God.
13:20Look, should we interview him for the...
13:21Tell me how you enjoy Junior Bake Off so far.
13:22I'd like to eat more jam.
13:23Yeah.
13:24Oh, Gosh.
13:25I'd like to be more jam.
13:26Oh, God.
13:27Give me a call, wouldn't you?
13:28Well, I'd like to use the burger.
13:28But I paint it to look like a cheeseburger.
13:30Oh, that's nice.
13:31I'm going to spread it with this little knife.
13:32With the cream neatly spread, it's time to add the jam.
13:35Oh, gosh.
13:36I'll have to clean it up.
13:37Oh, gosh.
13:38I'll have to clean it up.
13:40Oh, this one's overflowing.
13:41Oh, this one's overflowing.
13:43I'd like to eat more jam, but 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.
13:58Oh, gosh, this is not good, this is not kind of good.
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.
14:12Right, 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 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.
14:25Come on, done it with one minute.
14:27Maybe a bit too much filling.
14:29Come on, come on, just put it on, just put it on.
14:31I'll flip it.
14:32I'm really annoyed that this box won't close, though.
14:35I think I put the sandwich in the wrong way.
14:37Oh, gosh, this is crumbling.
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.
14:43Put it in, put it in.
14:44That's it, bakers.
14:45Nice kick mush.
14:46Time's up.
14:47There you go.
14:48Brilliant.
14:49There you go.
14:50Oh, brilliantly 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 and place them
15:05behind the photographs of yourselves on the front table?
15:07I 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.
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.
15:21The 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 filled with Swiss meringue buttercream
15:37and raspberry jam, served 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?
15:50Yes, do it.
15:53Cheers.
15:54Cheers.
15:56The sponge is quite overbaked.
15:58It feels more like a few-day-old sandwich.
16:01There's been a really good attempt at making the buttercream, however, 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.
16:25The sponge, however, there's something slightly off with the bake of it.
16:28Maybe even another two minutes in the oven.
16:30It's a little bit messy.
16:35Definitely a timing issue because one half of your sandwich looks how we want it to look and the other half is just a little bit all over the place.
16:44Fillings 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 because it's not clinging to the buttercream.
16:52A bit more like a syrup.
16:57OK, it's not the neatest, but I do like how your sandwiches are jam-packed with filling.
17:03Jam-packed.
17:04Jam?
17:05Jam-packed.
17:06I see what I did there.
17:07Yeah.
17:11The buttercream is well made.
17:12The jam is lovely too.
17:14However, I think the cake has been unevenly baked because one side of it is crumbly and the other one is quite firm.
17:22OK, the filling is not the neatest, but I do like how even your sponges are.
17:27Like 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.
17:46Going by visual, this one's supermarket worthy.
17:50This looks really precise.
17:51We have lovely even sponges, a nice amount of buttercream and jam.
17:58The layers are thin.
17:59The sponge is well baked.
18:00The buttercream is really smooth.
18:02Jam 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.
18:20The 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.
18:54That's not me.
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.
19:12Niamh.
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.
19:29In second place, we have this one.
19:37Myla, really, really good attempt.
19:39Just could have been a little bit neat.
19:41Yeah.
19:42Which means in first place, we have this one.
19:46Isla, well done.
19:49Nice one.
19:51I 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
20:01challenge.
20:02Well done.
20:03Well done.
20:04So happy that Robin Liam thought my bakes were really good, and it's just an amazing
20:08feeling.
20:09Well done, Cole.
20:10Nice one.
20:11I can try it?
20:12Yeah.
20:13I came in third place, and I'm feeling pretty good about it because, I mean, it's better
20:19than last, isn't it?
20:20What do you think?
20:21Oh, it's banging.
20:22Can I try it with some juice?
20:23Yeah, of course.
20:24Well, not ideal, but I'm still feeling alright, so yeah.
20:33Just the showstopper remains before Rav and Liam decide who is today's star baker, and
20:37who will be leaving the competition.
20:43Welcome back, bakers.
20:44For 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, 15 bottles of red wine.
21:00Your cake must have at least two layers of sponge and one delicious filling, but you
21:05may 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.
21:34He's my favourite sheep in the whole world.
21:36I always take this one on holiday, so that's why I've chosen to make it.
21:40For the bakers' 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.
22:11A beetroot sponge.
22:14Put in a zest through their cake batter, complement it with a buttercream, a ganache, a jam or something else like a curd.
22:22Listen, out 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.
22:33I'm sure that the bakers have practised this over and over again because it is their first challenge.
22:38I'm actually really confident right now.
22:40So, I've got high expectations.
22:42Fingers crossed, your mascot will bring you luck.
22:44I've just got a cake batter on my head.
22:47Isla, 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, Leeds girl Isla is in with a shot at the main prize.
23:19She's adding coffee to enhance the chocolate flavour, making her own raspberry compote and piping her husky Kaiser's face with a standard buttercream.
23:28But 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 this mango buttercream before.
23:36That was my first time making it.
23:37So what are we saying then?
23:39Potential star baker?
23:40Hopefully.
23:41All right.
23:42See you soon.
23:43Goodbye.
23:44Bye.
23:45I'm going to get this in the oven now.
23:46If 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 that's baked for 28 minutes.
24:06But I'm going to put it in for 26.
24:08Because in the technical my cake was over baked.
24:10So I don't want to do that again.
24:12Hello Niamh.
24:13How did you find this morning?
24:14I don't know.
24:15It was a bit difficult.
24:16It was the first challenge wasn't it?
24:18So 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.
24:40While fondant icing will recreate her mascot's feline features.
24:44So my mascot is that sparkly cat.
24:47Seems to be in some sort of trance like state.
24:50Oh.
24:51I need to multitask this.
24:53I'm just going to whip this whilst I'm cooking the raspberry compote.
24:57With their cakes in the oven, the bakers are moving on.
25:00Waiting for the cream to melt into the chocolate so I can mix it in the fridge and then with it.
25:04To their sumptuous fillings.
25:06Oh god.
25:07Oh no.
25:08Oh gosh.
25:09It's raining strawberries and they're good.
25:10Gosh 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.
25:20This 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 batter 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 well up.
25:32Breathe.
25:33Breathe.
25:34I know.
25:35I'm just, I'm such a fast-talking.
25:37Myla 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.
25:53With puffed rice and marshmallow legs.
25:55And a lime buttercream filling.
25:58Oh no he's coming up.
26:02What happened here?
26:03So, powdered sugar is all over Ed.
26:06Oh no.
26:07Oh no.
26:08Poor Ed.
26:09He's got a sugary leg.
26:10Yeah.
26:11That's not good.
26:12It looks like he's had quite a lively life, Ed.
26:14Yeah.
26:15Yeah he has.
26:16As 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.
26:30My goodness.
26:32With the cakes themselves.
26:33Oh gosh no, I 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.
26:53It's good though that you're making a cake in the shape of a caterpillar.
26:57Yes.
26:58Because 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 that...
27:06Yeah.
27:07Yeah.
27:08Yes.
27:09But...
27:10It's changed.
27:11It's changed a lot.
27:12I'm not going to lie, it's quite a big ass 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 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.
27:48Hey Cole, can you play us a tune?
27:49There.
27:50That's all I can play with.
27:51We can't really do what else we like, can I?
27:52Man like Cole.
27:53Do you know how much time you have left by any chance?
27:55I love mascots and of course we've got the new Bake Off mascot, JB, the Bake Off bun.
28:00The only problem is that the costume hasn't got any eye holes, so he keeps walking into things.
28:05Halfway through, bakers, one hour left.
28:06One hour?
28:07Oh, it's me.
28:08Do you mind?
28:09Stop that.
28:10Oh.
28:11The bakers must take care when removing their cakes from the oven.
28:12Yes.
28:13If they're underbaked, they will be raw in the middle.
28:14Quite good.
28:15If they're underbaked, they will be raw in the middle.
28:16Quite good.
28:17Overbaked, and they will be more biscuit than sponge.
28:20walking into things halfway through bakers one hour left one hour oh it's me yeah do you mind
28:30stop there oh the bakers must take care when removing their cakes from the oven yes
28:36if they're under baked i think that's okay they will be raw in the middle quite good
28:42over baked and they will be more biscuit than sponge i'm just gonna take them out
28:45over the best they're quite crispy on the edges so okay perfect with time already short i'm just
28:52putting these in the freezer to make them cool down more the freezer offers a great way to speed
28:57up cooling down the tray doesn't fit in oh god allowing the bakers to focus it's like slime
29:04on their decorations so now i'm just making the snout for the skeet just making the rice
29:12crispy treats for the tentacles they're gonna have to be a bit small but they will look like
29:17tentacles in the end let's try the first note so it's like we're not baking elroy can be found
29:23harmonizing 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 gonna give up yeah but things are looking
29:58less optimistic oh my lord oh my gosh all my kicks back in for ed sheeran and the gateau pillar so i'm
30:06just putting them back in because they are actually underbaked which is very annoying should i use this
30:13yeah yeah great idea my lord don't forget to breathe luckily this is looking really good i think let's hope
30:21so um i mean the ins oh gosh the inside of the bunch cake might also be underbaked okay
30:40right 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 will turn any
31:03decoration 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
31:14into bumping into things mind you still smiling bless him 30 minutes bakers okay you've got 30 minutes
31:25left while kitto 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 hot
31:38put the buttercream on something smells amazing here how's the sponge getting on with the exception
31:43happy of miko a bit longer 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 all
32:01of her buttercream fleece melt away mary of course named after mary berry no mary had a little lamb oh the
32:09yes the nursery rhyme i just thought maybe it was mary berry because it's got that white fleece like
32:13she's got yeah it 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 gonna 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
32:35more robust i accidentally forgot to chop strawberries which means that they're whole strawberries not
32:45cut strawberries 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
33:09oh look at that finally like a christmas pudding while zacharia oh dear elroy it's almost like a
33:19chainsaw for cakes and a myla oh that's clean that's very good okay give their cakes a trim to ensure a
33:25neat and even finish oh what am i doing the piping is my favorite part most of the others hurts your
33:34hands after a bit are pushing on with their decorative elements so my buttercream's looking really nice
33:40oh it's fine nothing touched the floor i'm hoping to join a band well this is a good advert for you
33:50playing the drums is a great way to make friends as long as you don't play when the guitarist is
33:54tuning right yeah it's all sorts of politics then they crash out and get mad this is going very wrong
34:00guys it's all gonna melt all right i'm taking out of the oven now it was just okay it was too hot when they
34:07come out yeah it's cracking how long do we have left i'm a bit worried about jb the bake-off bun
34:16oh it's heading towards the main road we might have to change it from jb the bake-off bun to jb the
34:29bake-off pancake 15 minutes bakers oh no you got 15 minutes left as kitto and miko hope for a quick
34:42chill the other baker's sorry sprinkles have time to add their finishing touches i've never been the
34:53best at putting fondant around a full cake i'm gonna put a dowel in it and really show the judges
35:00what they can do there we go that looks really strange that's the best other the patch to k corp so
35:13oh i forgot to put the fondant on how much time do we have left 10 minutes baker you got 10 minutes left
35:22please oh no it's on the bakes in the middle i think i might cut out the middle because it's a bit on
35:31the bakes so and just fill it with wrinkles let's hope that this works i mean it's quite a good way to
35:39save the cake adding some jam stick on the legs colic forgotten about the collar never rolled so fast in
35:47my life my 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
36:12i've just put the cake in the fridge because the buttercream was melting on it
36:16three minutes three minutes three minutes okay no no no no one minute bakers you've got one minute
36:23left oh gosh are you absolutely nuts here i'm not just putting on the tentacles do you need any help
36:30do you think that 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 it's so cute thank you
37:04thank you liam and rav will say that it is a bit messy we can't even tell the difference
37:10it looks good it tastes nice it don't look 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
37:26it's kitto could you please bring your mascot cake forward for judging would you mind helping
37:32me harry yes happy to help thank you oh that's quite a big thing oh gosh knocked off some raspberries
37:40there kitto tell us about your mascot cake my mascot is a caterpillar and it is lemon raspberry
37:46and time cake despite it being a little bit messy yes still does look pretty appetizing thank you
38:00good layering
38:04just give me a little bit more lemon in the actual sponge but in terms of texture
38:08and your favorite combination overall really good thank you really good kitta i think you've done a
38:14fabulous job on that cake it's really moorish it's nice and soft it's full of flavor it can be eaten
38:20on its own or with a bit of buttercream and personally i think that the balance is great thank you thanks
38:32my mascot is a white sparkly cat i love the detail when it comes to the face and for your first
38:37showstopper really good it's got lemon cake layers and lemon buttercream the sponge is really really
38:45soft and the lemon flavor isn't too overpowering but it's also totally there and in terms of texture
38:50and taste spot on thank you
38:57look i think it looks very neat it's vanilla sponge with a raspberry jam buttercream layers are great thank you
39:05the cake texture is completely flawless it's really well baked it's really light it's really fluffy your
39:12raspberry buttercream it's not too sweet however you didn't make your own jam did you we need you to
39:18make your own jam because you made it this morning so we know that you're more than capable but apart
39:23from that really good in terms of looking like your mascot it's got a pretty high likeness oh so
39:37it's white chocolate raspberry and lime the 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 i like
39:50that you have those chunks of raspberry in there and there's chunks of white chocolate in there
39:54you've really dialed up the flavor in the sponge and that's very hard to do it's also very hard to
39:59construct a nice 3d structure like this so well done thank you
40:08so my mascot cake is a tennis ball i don't know if it actually looks like a tennis ball the markings
40:14reminds me of a massive smile however i like that it's kind of a bit jiggly so it's
40:19animated 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
40:31so i applaud you for doing that on your first challenge i think because it's slightly warm it's
40:36almost cooked that strawberry filling i think it would have benefited from being a bit cooler
40:40yeah but great attempt thank you nice one
40:48the 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 of
41:07them 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
41:19your buttercream all over the top has melted but the elements where it hasn't melted i can see what a
41:24beautiful texture it is for the sponge i did orange and confetti cake and for the filling i did chocolate
41:31whipped ganache okay the chocolate ganache and the combination with the orange it's a classic it's
41:37one of my favorites really good your sponge is still warm because you've baked your dome in one
41:42massive tin right yes try to bake it over multiple tins less baking time more time to cool more time to
41:47decorate yes the cake is great because it's not too sweet and you need that in a cake like this
41:53it looks like a professional cake but the amount of time and effort you've gone into creating all of
42:05the different colors and patterns is really remarkable thank you it's a chocolate cake with
42:10a raspberry buttercream and raspberry coolie the buttercream inside has melted slightly it's dissolved
42:17into the cake the buttercream on the outside the texture is beautiful and it's really held up thank you
42:22but that chocolate cake alone moist it's rich it's decadent thank you so good well done isla
42:34you're 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 channel
43:35four has had to change with it person going home is there isn't one i'm kidding you're all coming
43:44through see you tomorrow see you tomorrow did you have a good first day yeah 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
44:10get it from here it's just upwards and onwards yours was very good yeah these bakers are incredibly
44:17strong i mean we've seen a multitude of different cakes different flavors that we wouldn't always
44:21expect to see on day one so i have very high hopes next time it's getting messy it's biscuit day
44:29liam's technical is full of surprises i've never made sprinkles before so this kind of terrifies me
44:35and whilst the showstopper looks 20 years into the future i see myself being a business man
44:40especially should go on dragon's den not junior bake off by the end of tomorrow oh no it's wonky
44:46i think it might be a little bit room one baker will have reached the end of the road oh my gosh
44:52i'm just gonna pretend that never happened
45:05so
45:12so
45:14you
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