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00:00Welcome to Junior Bake Off. I'm not even a chef. There's no real reason for me to
00:08wear a chef's hat. Hello? Anybody? Last time it was bread day. We have a liftoff.
00:19Miko proved herself worthy. The bread is phenomenal. Miko of the Star Baker
00:25crown. Oh no. While Skitter was left under baked. I was wondering why I could
00:30smell raw dough. It was Neve that fell flat. Who's on in the oven? Mine. Oh my god. And had to leave
00:36the tent. You did really well. This time it's dessert day. She hadn't actually stopped. The
00:43bakers face one shell of a challenge. Oh it's okay now. In a tricky meringue technical. That's
00:49absolutely dreadful. Before things get gooey. It is quite gooey. Best day ever brownies.
00:55Hopefully today will be the best day of their lives because they're going to taste the best day of my
01:00life. But who will capture cherished memories? Oh no you're laughing at me. That's not good. And
01:05whose best day? Oh gosh that's bludgy. Would be best forgotten. Oh my word.
01:11Is everyone excited? Yeah. It could be anything though. The technical can be anything. Desserts
01:24are so fun. There's so many things you can make. You could have a cheesecake, a sticky toffee,
01:27you could have a baked Alaska. My favorite dessert is probably cheesecake because it just tastes the
01:33best. Oh it could be crème brûlée. I don't really like cheesecakes. Yeah my brother force fed me a
01:40cheesecake once. I threw up. Oh my god the oven's on 140 degrees. That's right. Meringue. That's
01:47probably a meringue. Meringue. I mix feelings about dessert day. Technical. I think I think that's going
01:53to be a little bit technical. Morning bakers. Well it's dessert day and your technical challenge has
02:00been set by the queen of puddings, Ravneet Gill. Rav do you have any tips for the bakers? If you don't
02:07keep a steady hand, I'll be left clutching my pearls. Well it's a technical challenge. It's judged
02:15blind so make that cream that's been whipped for too long and split. Good. Thank you. I like that one.
02:21Yeah. A few bits over the years. For your technical challenge, Rav would like you to make her
02:27delicate meringue seashells. She sells seashells on the seashore but the shells she sells are sourced
02:34from overseas so they're not ecologically viable. For that reason I will not be investing. I'm out.
02:40Rav's perfectly piped French meringue will be sandwiched with a raspberry posset and dollop of
02:46peach curd and an edible pearl. You have one hour in which to make Rav's meringue seashells. On your marks,
02:56get set, bake. We guessed it. We said it was a new one. Oh my gosh. The bakers have each been given the
03:03same ingredients. Peach puree. I've never seen this. And a basic recipe. Oh there's a lot. Oh my gosh.
03:09This is just complicated isn't it? To make Rav's meringue seashells. This is just egg rice. I've never
03:16made meringue before. I'm really excited that I love making meringues. Whenever I've made meringues
03:24before I've never really piped them into seashells. So if you do anything wrong they'll be able to see
03:30basically a lot can go wrong. Rav, meringue seashells. Well I think making meringue is an incredibly
03:39technical skill and I want to test the bakers not only on their meringue making skills but on
03:43their piping and finishing skills. Because if we have messy piping we're not going to get the
03:48defined shells that we need. The bakers have to then make a raspberry posset. If you're not brave
03:54enough to heat it through your posset will be sloppy. I've seen professional chefs struggle to make a
04:00good posset so it's a very big challenge for the bakers today. And then they make the curd? When the
04:05bakers make their peach curd they need to add the butter in slowly so that it doesn't split and keep
04:10mixing it to make sure they get this lovely texture because as you can see nothing is spilling out.
04:16Very important. So there is a high chance of these seashells becoming a sloppy mess?
04:21Absolutely. Can we try them now? Of course.
04:26That is nice. The meringue, crispy on the outside, slightly marshmallowy in the middle.
04:31And both of those fillings are smooth, silky and very refreshing. Ready?
04:36She sells seashells on the seashore.
04:44Right now I am mixing the sugar to the meringue mixture. Combining the sugar and egg whites requires
04:51patience. I'm adding sugar slowly, one teaspoon at a time-ish. If added too quickly the meringue
04:57mix will collapse. I'm quite nervous. Just to not rush anything, lots of stuff could go wrong.
05:04There's a lot to do, isn't there? Yes, there is a lot. Three elements.
05:08Raspberry. The dollop of peach curd. The peach curd. How do you define a dollop?
05:13Yeah. I think that's a hangover from when we were in the EU. The dollop. I think it's a European
05:20measurement. Must be. Mmm. The dollop. Got it to soft peaks and all, so once I've added this food colouring,
05:28make it stiff peaks. I think peach is meant to be like a nice orangey colour, so I like on a lot.
05:33Yours is really light. It's not meant to look like that. It's meant to look dark. Look, like kindness.
05:38You don't want to over-whip it. You don't want to under-whip it. So it's just really about getting that
05:42really stiff peak on it. If the baker's meringue mix hasn't reached the right consistency.
05:48I reckon this is stiff peaks. It will be impossible to pipe neatly. Oh gosh, that's not good.
05:55I'm really happy with the actual texture of it. It's looking very glossy.
06:02Okay. Hi. Morning, Miko. Morning, Harry. Starbaker Miko. Well done. Thank you. Yeah,
06:08but don't let it go to your head. Yeah. Because you've only got two days now, isn't it? Yeah,
06:13I'm trying to get to finals week. Get to finals week. Yeah. Okay, what am I doing now? Using the
06:18template underneath the partition paper, pipe 12 shell shapes. To achieve the distinctive shell shape,
06:24precise piping is vital. I'd say that I have a steady hand. I don't know how I'm supposed to pipe them. Gaps
06:32will cause the fillings to spill out. Oh no. Yeah. And result in an unstable structure.
06:40That's quite good. Do we like go over the whole shell or just the outline? Let me have a look at yours.
06:47I'll do that then. Cool. Cool. All in. The inside. The filling in the whole shell. Some of them I can
06:56hide on the bottom. That was my first try. A lot of yours looking like. Oh god, yours are neat.
07:03Morning, Ayla. Morning, Harry. Oh, look, they look very neat. Thank you. Just like seashells. Now,
07:09there is this thing, if you put a shell to your ear, you're supposed to be able to hear this thing,
07:13aren't you? Yeah, I've heard the sea from the shells. What did you hear? Um, I think I heard some
07:18mermaids. There is that mermaid. Have you seen her in her bay? Nowhere. Yeah. You know,
07:23she managed to get onto the rocks and then she hot-wired her disability vehicle, so she's been
07:28going around the shopping centre. Hanging around the fish and chip shops. It's true. Luring sailors.
07:33We're traffic wardens, actually. Yeah. Mainly. Keep a steady hand. I like to do such a bit more
07:40freestyle, but I don't mind this. It's quite therapeutic, actually. But I'm very sticky. Looks like I've
07:47killed someone. Oh, I've got to say, there's food colouring everywhere. It's like I murdered someone.
07:55Morning, Cole. Morning. Is the beach somewhere you'd like to hang out, Cole?
08:00Not really. It's quite boring. Not really? It's just water and sand, you know. There's
08:03not what to do. Yeah, but there is stuff to find on the beaches. You've ever been beachcombing? You
08:07could find all sorts. I've got a metal detector. You've got a metal detector. Fantastic. What have you
08:12found? I found an empty cam and a beer. Right. Okay. I found a key. A key? A nail.
08:23And a rock. And a rock. Yeah. Bake for 25 minutes until dry, then move in the oven and leave
08:30on the baking sheet to cool completely. Okay? That's good. That's good enough. That's good. Okay. Start.
08:36I don't want it to be underbaked and gooey and, like, red at the bottom. I want it to be nice and crisp,
08:40but it will look good because we've got little shells here. They're a bit messy. You can't
08:45really tell that they're seashell-shaped, but, uh, I need to get them moving now.
08:53No, I forgot to set the timer.
09:00Okay. I have to do it off of instinct.
09:01They do say if you hold a seashell to your ear, you can hear the sounds of the seaside. Let's try it.
09:11Oi, you're looking at my wife.
09:14Well, you get all sorts at the seaside. 30 minutes, bakers.
09:19Are we actually? You're halfway through. Oh, God. To make the posset, stir the cream and sugar together
09:29in a small saucepan over a medium heat to dissolve the sugar. I think a posset is, like, a cream-ish type.
09:35I don't really know. I'm gonna just go with it and hopefully it works. Add the lemon juice and that's
09:41Oh, wait. That's to make it thicken.
09:44Lemon juice acts as a setting agent in a posset.
09:48Tablespoon. Okay.
09:50So getting the right amount is key. Hang on. This is confusing.
09:54Tablespoons lemon juice. Make sure you squeeze, I guess.
09:58One more. One squeeze. There we go.
10:02When juice heat to a simmer, cook for five to six minutes, stirring all the time until the mixture
10:06starts to thicken. A perfect posset must be heated high enough to allow it to thicken and set.
10:12Oh, it's thickening. Isla, is your cream thickening? Mine's not boiling yet.
10:17So I think it needs a little bit longer. Otherwise, it will remain as a non-pipeable puddle.
10:22My mixture isn't thickening. It's really weird. Is that thick enough?
10:26No, this is far, far too thin. Did you boil it until it got high bubbles?
10:30Really? You did it so it got really big bubbles? Yeah. No, you didn't.
10:35Yeah, I did. No, you didn't. Just put it on heat line. Do this.
10:43This is just really water still. It's definitely not done yet.
10:47Hi, Zachariah. Hello.
10:50This is a sea creature that I've tamed to dance.
10:53DI-Di-Di-Di-Di-Di-Di-Di-Di-Di-Di-Di-Di-Di.
10:57No, you just want to shake hands with you.
11:00OK.
11:06My mixture's starting to thicken.
11:09It smells quite good.
11:12I don't think that's thick enough.
11:13They do say that if you put a sea shelter rear, you can hear the seaside.
11:16So extrapolating from that, I'm wondering what you might hear
11:19if I hold up this Coke can to my ear, which I found discarded in the high street.
11:24Oi, Baldi, what are you looking at?
11:26Well, you get all sorts on the high street.
11:2915 minutes, bakers!
11:31Oh, my God, that's really stressful.
11:3315 minutes left!
11:35It might thicken when it freezes.
11:37If creating a pearl of posset wasn't challenging enough...
11:40I'm sorry, I guess.
11:42Today's technical challenge is about to become twice as hard.
11:45I need to get started with this peach curd.
11:47..as the bakers have another fussy filling to make.
11:50Peach curd. I've made lemon curd, so I'm guessing it's just the exact same, isn't it?
11:55Peach flavouring.
11:58Oh, my God!
11:59I'm not really a big fan of peach.
12:01Oh, that smells very nice.
12:03Cubes of butter.
12:04Oh, I only forgot.
12:06To ensure the curd doesn't split and become lumpy and runny...
12:10Oh, bunch bums.
12:13Cubes of butter must be added little by little.
12:15I've not done it slowly.
12:17Right, we're just going to have to go with this one.
12:19We're in a rush.
12:19I've done it wrong, but I just didn't add the cubes of butter slowly.
12:24Hello, Myla.
12:25Hello.
12:25I've got this shell here.
12:28Beautiful.
12:29Oh, hang on.
12:30I've got it stuck.
12:30It's your hand actually stuck.
12:32Actually, really?
12:32Yeah, do you mind giving me?
12:33Yeah.
12:34Oh, it's OK, my...
12:35Oh, where did you get this?
12:36They sold it to me in the car park.
12:38Did?
12:38Yeah, she doesn't sell seashells on the seashore because it's not a great place to sell them
12:43because there's loads of them around.
12:44Just sells them in lay-bys mainly now.
12:47Oh.
12:50They do say you can hear the seaside if you hold a seashell to your ear.
12:54So I'm wondering what I might hear if I hold this empty takeaway container I found discarded
12:59outside the public toilets.
13:02Actually, maybe I won't.
13:05Ten minutes, bakers.
13:06You've got ten minutes left.
13:08I quite need to, like, hurry up.
13:12Right, let's take it out.
13:15They're done.
13:16OK, I think it should be good.
13:18Very, very messy.
13:20This is a good shell.
13:21They're looking not like seashells, but just, like, blobs of meringue.
13:28I just need to decorate them quickly.
13:29You want them to be nice and pearly?
13:31Oh, that cracks.
13:32It's fine.
13:33I won't use that then.
13:34I just need to get this raspberry pot-set on.
13:36So when it says five minutes, you've got to do it.
13:38Five minutes, bakers!
13:39Oh, my God.
13:40So stressful.
13:41Padding back.
13:42It's the most.
13:43It's the most.
13:44It's the most.
13:45It's the most.
13:46It's the most.
13:47It's the most.
13:49It's the most.
13:50It's the moment of truth.
13:52Peppa, ring a pot-set leaving a hole in the middle.
13:55If the pot-set and curd haven't set...
13:59...hyping would be impossible.
14:01OK.
14:02That's fine.
14:03We're good.
14:04Oh!
14:05Oh, my God, oh, my God.
14:06It's not really set.
14:07It's a little bit on the runny side.
14:09That's absolutely dreadful.
14:11One minute, bakers!
14:12Oh!
14:13You've got one minute left.
14:15Oh, well.
14:16You have to do.
14:17Sorry, my Lord.
14:18I need to put the pearl in the middle, don't I?
14:20Ah!
14:21No!
14:22Yeah, I'm happy with them.
14:23The pearl just needs to stay on.
14:25It's just not really thickening at all.
14:27It's meant to be thick, and mine is not thick.
14:29It's really runny.
14:30It's really runny.
14:32That's it, bakers.
14:33Time's up!
14:36Step away from your bakes.
14:40All leaking outside.
14:41Right, bakers.
14:42If you could place your meringue seashells
14:44behind the photographs of yourselves
14:46on the front table, please.
14:48My pot-set isn't set at all.
14:50My curd isn't set at all.
14:51Me neither.
14:52Right, bakers.
14:53Off you go.
14:54Have a little break,
14:55and we'll see you shortly for judging.
15:00It's judgement time for the bakers' meringue seashells.
15:12Nice to see them.
15:13It's Rav and Liam.
15:16We were looking for four perfectly piped meringue shells
15:19filled with peach curd, raspberry posset,
15:22and finished with a lovely white chocolate pearl.
15:25And they have no idea whose is whose.
15:27Everyone's got four, which is great.
15:29Shall we start here?
15:31Let's do it.
15:33The texture of that meringue was correct when it was piped.
15:36I can see that you've really tried to get the definition.
15:38Decent shape when it comes to the actual meringue.
15:40For your posset, it looks a bit runny.
15:46Your curd is really nice.
15:47It's smooth, it's glossy, it's great.
15:49Just textures, really.
15:50I like the piping of the meringue,
15:52but we're missing the white chocolate pearl.
15:54Okay, next one.
15:55They kind of look like fingers, really good shells.
15:59We can see that the curd is there because some of it's spilling out.
16:05Your meringue is crispy.
16:06Flavour-wise, your posset and curd is really good.
16:09Like, slightly loose.
16:11There is a small issue with some of the fillings.
16:13We wanted them to hold their shape enough so that they were thick to pipe.
16:17Okay, moving on.
16:19These shells look really good.
16:21They look like proper shells.
16:23Great colour as well.
16:24Some of the filling is maybe not as robust as it could have been.
16:31Your meringue is made correctly.
16:33It just needed to be in the oven for a little bit longer.
16:35But flavour of your fillings is great.
16:37Both fillings needed to be thicker.
16:39The posset is completely loose.
16:42Okay, next one.
16:45Very pale.
16:46The posset is slightly runny, as well as the curd.
16:49Both of the fillings are quite wet, so they're not holding their meringue up.
16:54The meringues are cooked well, but both fillings are under-set.
16:59Okay.
17:01These are more Viennese wells than shells.
17:05However, looking at the curd, it does look thicker than the previous ones.
17:13Mmm.
17:15Your meringue is slightly under-baked, but your textures of your fillings are correct.
17:21The fillings are the best fillings we've had yet.
17:24Okay, next one.
17:25We have four really nice-looking shells, and we have that pearl detail on top.
17:30Where's the filling, though?
17:32I was really well.
17:33No, I'm not going to do that.
17:38The texture of the meringue is quite wet, but the meringue needed longer in the oven.
17:42The flavour of your fillings have been great.
17:44It's just the consistency of them.
17:46Rav and Liam will now rank the meringue seashells from last to first.
17:53In sixth place, we have this one.
17:56Cole.
17:57Your shells were slightly pale, but your texture of your fillings was just slightly runny.
18:01In fifth place, we have this one.
18:04Kitto.
18:06There was a problem with the piping and getting them nice and neat.
18:09And both of the fillings were slightly loose.
18:10Miko is fourth and Zachariah third.
18:15In second place, we have...
18:20This one.
18:21Ayla.
18:22The shells were great.
18:23Your curd was pretty much spot on, but it was just the posset.
18:27Slightly runny.
18:28Well done.
18:29Which means, in first place, we have this one.
18:33Myla, well done.
18:35The shells were quite beautifully, good definition, and the peach curd was nice and glossy.
18:40Well done.
18:41Right, bakers, come and have a look at each other's bakes, and we'll see you shortly for the showstopper.
18:46Oh, really?
18:48Oh, yeah, oh, yeah.
18:49I've never ever made meringue's in my whole life, either.
18:51I've never made possible meringue's in my whole life, either.
18:52I've never made possible meringue's in my whole life.
18:53Have you ever not?
18:54No, it's so hard.
18:55I really thought I was going to play sixth, but I'm so happy that I came second, because that's put me in a really good position for the showstopper, which I'm also very nervous about.
19:02They all tasted pretty good, so...
19:05Like, I tried other people, and I thought, man, so I should have better.
19:07I'm not trying to get cocky, but I need to do better on the showstopper.
19:12Where's all of Myla's gone?
19:13That's what happens when you're first place, everyone just eats your shells.
19:16They've taken the meringue's.
19:17The showstopper is the final challenge before Rav and Liam decide who is the day star baker, and who will be leaving the competition.
19:29Welcome back, bakers.
19:34For your showstopper challenge, Rav and Liam want to feel all warm and fuzzy as you regale them with tales of the best day of your life in brownies.
19:42For me, it's got to be the day I go over the River Thames on Theresa May's back, which I've got booked in for next Thursday.
19:48Your gooey brownies must be decorated to bring a cherished memory to life.
19:55Be it the day you won the egg and spoon race on sports day, the time you bought a new puppy home, or the day your little brother was released from prison.
20:07You may use any exciting flavours you wish, but your brownies must be decorated to clearly bring to life your best day.
20:16You have two hours in which to make your best day of my life brownies.
20:21On your marks, get set, bake!
20:26This is my favourite shellsstopper, the brownies shellsstopper.
20:29Come on, it melts for me!
20:31Best day of your life, come on.
20:33I scored 209 points at 10-pin bowling.
20:38Wow.
20:39And what was yours?
20:40And mine, scoring 210 at 10-pin bowling.
20:46That was not me.
20:47That was the honey.
20:49For the showstopper challenge today, we've asked the bakers to make the best day of their life in brownie form.
20:55I make the best gooey brownies.
20:57I'm excited for this.
20:58Everyone knows how to make a brownie, but not everyone knows how to make a perfect brownie.
21:02Oh, God!
21:03Most importantly, it has to be fudgy in the middle.
21:08I prefer, like, the fudgy brownies.
21:10They need to really stay on top of their timings today.
21:12If you overbake, then it'll be really dry in the middle.
21:15Underbake them too much, they turn into a pool of brownie in the middle.
21:18Don't want that.
21:19Gooey, but not underdirt.
21:21Because brownies tend to be very rich, I don't want their brownie to become too sweet.
21:25Ideally, the bakers won't go, like, triple chocolate brownie.
21:29It's got triple chocolate, dark chocolate, white chocolate, milk chocolate.
21:32They need to think about how it balances.
21:34Hopefully, today will be the best day of their lives, because they're going to taste the best day of my life.
21:40I want the bakers to hone in on their decorating skills and to bring this picture to life.
21:44Bananas represent the banana trees in Malaysia.
21:47I'll make white chocolate boning pins, and then I'll do like me, scoring a strike.
21:52That's the technique.
21:54Hello.
21:55Hello, Myla.
21:56Okay, tell us about your brownie.
21:57So, my best day of my life is my ninth birthday.
21:58Nice.
21:59We went out for mocktails, and then we stayed up till, like, four o'clock in the morning.
22:00After loads of virgin pina coladas.
22:01Yeah.
22:02Myla's bonbon-filled brownie will be decorated with fondant-icing slumber party essentials.
22:21Popcorn, pizza, mocktails, and even a tent to sleep in.
22:26That's a lot of sugar.
22:28Yeah.
22:29But that night, there was a lot of sugar.
22:32We're not going to sleep after eating that.
22:35With a rich, chocolatey-brownie mix.
22:38I shall eat that.
22:39The memories of the best days might be sweet.
22:42The more sweets, the merrier.
22:44I have to take that off the floor.
22:45Don't ask.
22:46You don't have to be muddy, so it's even bigger.
22:49But they need to make sure they're flavour combinations.
22:52I think I need to put more coffee extract.
22:55Aren't too sickly.
22:57I think the coffee just takes away the sweetness a little bit, so then it's just well balanced.
23:01Hi, Isla.
23:02Hi.
23:03Tell us about the best day of your life.
23:06So, the best day of my life is when I went snorkelling in Thailand for the first time.
23:10And it was just so amazing.
23:11When I was in Thailand, I ate a lot of mango.
23:13So, I'm representing that by making a mango white chocolate macadamia blondie.
23:18Mmm.
23:19I'm normally quite dubious of a blondie because I find them so sweet.
23:22I've never had a good one.
23:24Oh.
23:25No pressure.
23:26Oh, God.
23:27Isla hopes that her white chocolate blondie filled with pieces of fresh mango and macadamia
23:32nuts will go down swimmingly.
23:35I never really got the hang of snorkelling because you can't float on your back and do
23:39it, can you?
23:40No, you can't.
23:41It's more like sea bathing instead of sunbathing.
23:43It's drowning, in fact, is what it is.
23:44Yeah.
23:45If you can get a long enough snorkel, you don't have to leave the hotel room.
23:50I'm putting it in the oven now.
23:52With their batter made.
23:53Let's go.
23:54Let's get it in.
23:55The right bake time is crucial.
23:58Boom.
23:59Let's put it on for 25 minutes.
24:03At 170.
24:04If they want to get the perfect fudgy texture.
24:07I want it to be gooey, but not too gooey.
24:10Mine's got 27.
24:11Mine's got 20.
24:12What, minutes in the oven?
24:13Yeah.
24:14Kitto.
24:15Tell us about the best day of your life.
24:17It's based off of Mrs. Trenchball's most scrumptious cake in the world because I played
24:24Miss Trenchball from Matilda.
24:26Did you?
24:27Yes.
24:28And the flavours are honey and lavender because Mrs. Honey.
24:31Yes.
24:32And lavender was Matilda's best friend.
24:34I've never had a honey and lavender brownie in my life.
24:37Lavender's a powerful flavour as well.
24:38Yes, it is.
24:39Are you worried at all?
24:40No, not really because I'm adding elements that will hopefully cut through that richness.
24:46Kitto is hoping his lavender brownie topped with a chocolate and honey glaze and pieces
24:52of honeycomb will win him a standing ovation.
24:55Yeah.
24:56Could you give us a quick light rendition of Miss Trenchball?
24:59Oh God.
25:00I need to get in the character.
25:01I need to practice my hammer throwing.
25:02Yeah.
25:03Oh.
25:04Oh.
25:05Oh.
25:06Oh.
25:07Oh.
25:08Oh.
25:09Now the brownies are in the oven.
25:10Oh.
25:11Oh.
25:12I'm making green buttercream to put as the grass.
25:16The bakers can start on their toppings and icing.
25:17This is a chocolate ganache.
25:18Started on my black cocoa buttercream.
25:19Which is going to be my hair.
25:20To help bring the best days of their life to life.
25:21Oh my God.
25:22Kitto, your smells amazing.
25:23My honeycomb.
25:24It's very potent.
25:25I'm not sure if it tastes a bit too claggy.
25:26Is that my hair colour?
25:27No.
25:28I squeezed a bit of orange juice in it to make it a bit more, like, wet.
25:30Not as claggy and, like, disgusting.
25:31It's good now.
25:32Cold.
25:33What was the best day of my hair?
25:34Oh, my gosh.
25:35I just started on my black cocoa buttercream, which is going to be my hair.
25:36To help bring the best days of their life to life.
25:37Oh my God.
25:38Kitto, your smells amazing.
25:39My honeycomb.
25:40It's very potent.
25:41I'm not sure if it tastes a bit too claggy.
25:42Is that my hair colour?
25:43No.
25:44I squeezed a bit of orange juice in it to make it a bit more, like, wet.
25:47It's not as claggy and, like, disgusting.
25:50It's good now.
25:51Cold.
25:52What was the best day of your life?
25:54I went to Mexico with my mum and dad and my sister and my brothers.
25:58And we went on these zip wires.
26:00How long does it take to get to Mexico?
26:02Eight hours.
26:03On a zip wire?
26:04Oh, no, no.
26:05I'm playing with these.
26:06Oh, I'm playing, yeah.
26:07If they could connect all the countries up with zip wires, there wouldn't be any need for
26:11fuel and we could solve the global warming crisis.
26:14What is that called?
26:15Something in that.
26:16Cold's hoping his chocolate orange brownie, decorated to look like the jungle he's zip-wired
26:22through, will help give him a lift in the competition.
26:25In the Technicore, you didn't do so well.
26:28I know, I know.
26:29I'm trying my best here.
26:30So you think you can bring it back?
26:32I'm hoping I can.
26:33Absolutely.
26:34I'm not going to panic.
26:35Wicked.
26:36Wicked, wicked.
26:37Good luck.
26:39I suppose the proudest moment in my life was when my son Gary was born.
26:43Oh, hello, Gary.
26:44Hello, Daddy.
26:45Have you learned to tap dance, Daddy?
26:47Look.
26:48Here's it.
26:49Oh, hurry, Bill.
26:50Oh, Gary, look out.
26:51You can tell us it's a falling there.
26:52Oh, Gary.
26:53That was so scary.
26:54You've got one hour left.
26:55OK, I'm great with that.
26:56Halfway through, Baker.
26:57Sorry, Debbie.
26:58I might leave my brownie in for a bit longer.
26:59It looks a tad underbaked.
27:00It is looking not cooked.
27:02Brownie bake time is a fine balance.
27:04I've got five minutes left on my brownie.
27:05I've got five minutes left on my brownie.
27:06I think it might need a little bit longer than that, though.
27:07Underbake and they will be too soft and won't hold their shape.
27:08That is not cooked.
27:09But overbake and they will be dry and crumbly.
27:10I can oven you go.
27:11I can oven you go.
27:12When I put the skewer in, the brownie comes out crumbly.
27:13I'm sorry, Debbie.
27:14Sorry, Debbie.
27:15I might leave my brownie in for a bit longer.
27:16It looks a tad underbaked.
27:17It is looking not cooked.
27:21Brownie bake time is a fine balance.
27:23I've got five minutes left on my brownie.
27:25I think it might need a little bit longer than that, though.
27:28Underbake and they will be too soft and won't hold their shape.
27:31That is not cooked.
27:33But overbake and they will be dry and crumbly.
27:36I can oven you go.
27:39When I put the skewer in, the brownie comes out clean
27:41but, like, there's bits of banana in it and it confuses me.
27:44And I really don't want it to be, like, underbaked.
27:46Hi, Mika.
27:47Tell me about your best day.
27:48My best day ever was when I went to Malaysia to go to the night market.
27:52Malaysia is where, like, half of my family lives.
27:54Do you speak any Malay?
27:55I do speak Chinese and Cantonese.
27:57Oh, really?
27:58And English.
27:59I can do Birmingham.
28:06That's amazing.
28:08I can surprise myself there.
28:09Yeah.
28:10Mika is creating her own Malaysian night market with an experimental bake.
28:14A coffee chocolate brownie bottom and a separate banana bread layer on top.
28:19It smells amazing but bananas can be quite raw, can't they?
28:23Inside the batter.
28:24I just hope that the bananas cooked.
28:26Really hope so.
28:27Yeah.
28:28But Mika's not the only baker second-guessing their brownie.
28:32I think it's just about to be done.
28:34Are you using a goo-o-meter?
28:36Well, no.
28:37Because they want it gooey, don't they?
28:38What's a goo-o-meter?
28:39Told you how gooey it is.
28:40Used to be able to get more maplins.
28:41That's closed now.
28:43Still open on the dark web, of course.
28:45What's the dark web?
28:46Never you mind that.
28:47Right then, Zachariah, tell me about the best day of your life.
28:52So the best day of my life is the day I found out what high school I'm going to.
28:56I had to take an exam.
28:57What was the exam?
28:58The LMP Plus.
28:59Right.
29:00So you had to do a lot of work for that.
29:02Yes.
29:03Even better if you can get the actual paper that they're going to give you.
29:06But imagine if I was breaking into the school office the day before.
29:10And I'm not recommending that.
29:13Zachariah is hoping for full marks for his black sesame and hazelnut brownie decorated
29:19with white chocolate gold stars and covered in a black sesame ganache.
29:24It doesn't look like the ganache that I made at home.
29:27It's a bit more, like, splodgy.
29:30Not good.
29:32That's cooked.
29:34Brownie's coming out.
29:36Mervet.
29:37I think that it could be in just for about one more minute.
29:41Getting the bake time right is only half the battle.
29:44Should I toss it back in the oven for a bit?
29:46I don't know.
29:47I think that's fine.
29:48So what I'm going to do is I'm going to shove it into the freezer straight away.
29:52If the brownies aren't properly chilled, the soft centre will collapse and they will fall apart.
29:59Is your brownie good, Carl?
30:01What does it look like?
30:02It's not cooked.
30:03No, no, no.
30:04Don't worry, straight in the freezer for as long as you can.
30:07You need a brownie to be jiggly in the middle.
30:09I might start over there with the ganache.
30:12This is not ganache, is it?
30:14That's not ganache.
30:15You could try a bit of extra cream and blending it.
30:20OK.
30:21Might come back together.
30:22Hopefully.
30:23OK.
30:24But with his attention firmly fixed on his ganache...
30:27This is the best it's going to get.
30:29How is yours looking?
30:30It's looking good.
30:31Oh, thank you so much, Hilah.
30:33Brownie's looking good.
30:34Oh, no.
30:35I might overbake this, actually.
30:36I might overbake this.
30:37I forgot to put the camera on.
30:38One baker's best day...
30:39No.
30:40Not good.
30:41...is about to get a whole lot worse.
30:42It might be overbaked, but there's nothing I can do.
30:43I'm not going to make another one.
30:44It's looking beautiful for my brownie.
30:45While most of the baker's best day brownies are chilling...
30:46Yeah.
30:47The sooner I can get it to cool down, the better, because then I can focus on making it look as amazing as possible.
30:54Zach, how are you?
30:55Zach, how are you doing?
30:56Very bad.
30:57Oh, no.
30:58After forgetting to set his timer, Zacharias are overbaked.
30:59It might be overbaked, but it's the best I can do at this point.
31:02Hello, Daddy.
31:03Oh, hello.
31:04Hello, Daddy.
31:05Oh, hello.
31:06Oh, hello.
31:07Hi.
31:08That's the best day brownies.
31:09I'm going to make my brownies.
31:10I'm going to make my brownies.
31:11Now I'm going to make my brownies.
31:12I'm going to make my brownies.
31:13I'm going to make my brownies.
31:14Well, most of the baker's best day brownies are chilling.
31:15Yeah.
31:16Sooner I can get it to cool down, the better because then I can focus on making it look as amazing
31:17as possible.
31:18Zach, how are you?
31:19No.
31:20Oh, very bad.
31:21Oh, no.
31:22After forgetting to set his timer, Zacharias are overbaked.
31:23It might be overbaked, but it's the best I can do at this point.
31:29Hello, Daddy.
31:30Hello, Daddy. Oh, hi, Gary. Can I have another go at my tap dance? Yes. Go on. Off you go,
31:36Gary. Where are you going, Gary? Oh, watch out for that. Gary! Oh, Gary.
31:46Oh, sorry, Daddy. 30 minutes, bakers. You've got 30 minutes left.
31:53OK. Oh, my God, this is really annoying me. I need to make about 26 palm trees. But this
32:02is so sticky and it's not working at all. With the clock ticking, the bakers can start to craft
32:09their decorations. Now I'm making the satay chicken truck. Now I'm going to make the piping gel,
32:14which is going to make the ocean. So sticky. The white chocolate, I'm going to put it into
32:19these letter mould. I'm trying to make a teepee, but it's quite hard.
32:24I thought it was like supposed to be a sort of grown-up party. What? Yeah. Doing things
32:29that grown-ups do. Drinking mocktails. Selling out tax returns, falling asleep in front of
32:35Antiques Roadshow, trying to find your car keys. Happy best day of your life.
32:40Thank you. Bye. I feel like I'm a crime scene investigator. The gloves are for my ice
32:48mouth. I'm using it for the chokie. So these two are the Petronas Towers in Malaysia.
32:57I've never been to Malaysia. Sell it to me. It's really hot. Humid hot. Not so keen on
33:02humid. Yeah, lots of rain. You're not really selling it to me. There's lots of stray dogs
33:06as well. Great. Yeah, I love stray dogs and rain. Do you mind helping me get my cake out with
33:12my tin? Yeah. You need to get a wire rack, flip it over, and you're going to go like that. Oh, Lord.
33:18It's the moment of truth. Oh, my gosh. Imagine if it all loses out.
33:21For the bakers as they hope their brownies are cool. Oh, yeah. Perfect. Oh, yeah.
33:28To move on to the final decorations, they need to be good to go with plenty of goo.
33:33Because you know they want them to be gooey, don't you? Yes. Which is why I've got the
33:37goo-o-meter. The goo-o-meter? Yeah. Where is the brownie? We can test it, if you like.
33:43It's a free service, so... It's just in here. Let me just...
33:49That's on the side, though. That's not the gooey spot. It's looking pretty gooey, actually.
33:55Yeah. It is quite gooey. Yeah, I think you're in the clear there, yeah.
34:01Oh, it's going up. And it went back down. It might be the Wi-Fi signal.
34:09But if it hasn't set, it won't hold its shape. This looks weird. Oh, no. Oh, no. Oh, no.
34:18Ah! It's fine. I've got honey buttercream. Try to assemble it later.
34:26And hopefully stick these crumbs back on.
34:31Oh, gosh. It's overbaked. Apart from that looks good.
34:36Oh, my word. The chocolate's dripping out.
34:41Oh, great. Oh, no.
34:49Gary, can I have another go at my tap dance?
34:51I don't think that's a good idea, Gary, do you?
34:53Memory's a short in show business. A third attempt could be fatal for your career.
34:57Hit it!
35:01Gary, watch out for Dr Alan Bingham.
35:04Oh, wow.
35:12Ten minutes, Baker.
35:14Holy moly.
35:16You've got ten minutes left. Ten minutes?
35:18Ten minutes.
35:20I can finish.
35:22I think I just have to deal with it. I'll just decorate now, then.
35:25The judges are expecting immaculate decoration.
35:28Gosh, it's so scary.
35:30Giving them a window into the best days of the baker's lives.
35:34Okay, now it's time for the fun part.
35:38This is my piping job.
35:40I think it does look very ocean-y.
35:42Well, this is my teepee. It's cute.
35:44Oh, no, you're laughing at me. That's not good.
35:48I'm actually really doing good for time.
35:50Do you want to help me? Cut out some shapes?
35:52Yeah, sure.
35:53Oh.
35:55Uh-oh.
35:56Got on that side.
35:57Oh, sorry.
35:58Yes, you should be.
35:59Don't you do this or not?
36:02Yeah.
36:03Oh, right. Shards.
36:05Oh, God.
36:06I nearly forgot.
36:07And you played the main role, isn't it?
36:09Trenchfoot.
36:10You're in a skirt.
36:11In a skirt.
36:12With a skull.
36:13Liberating.
36:14Yeah.
36:15Oh, my God.
36:16Look at that, Cole.
36:17Twenty more.
36:18Make as much as you come.
36:20Please don't roll.
36:21Please don't roll.
36:22How much time do I have left?
36:24Five minutes, bakers.
36:25Oh, my God.
36:26Ah!
36:27Ah!
36:28Oi, um, I need...
36:29Where's the other cutters?
36:30Ah!
36:31Oh, my honeycomb.
36:32Can't get that out of the tin now, can I?
36:34Ah!
36:35Just finishing, Duchess.
36:36I'm just making my little snorkel eyes.
36:38Uh, sprinkles, sprinkles, sprinkles.
36:40Come on, exclamation marks.
36:42Work with me.
36:43It's going good for time, actually.
36:45Where's the red squeezy tube?
36:47One minute, bakers.
36:48Ah!
36:49You've got one minute left.
36:50I need it now.
36:52My birthday sign's gone really wrong.
36:56I'm sure it'll be fine.
36:58That's it, bakers.
37:01Time's up.
37:02Time's up.
37:04Oh, my God.
37:05It's fine.
37:06Because I know that I've done it and I've got some to present.
37:09This is a tad messy.
37:11Step away from your bakes.
37:13That looks incredible.
37:15It looks amazing.
37:22The bakers' best day of my life brownies will now be judged by Raph and Liam.
37:28Isla, could you please bring your best day of my life brownie forward for judging?
37:35Ooh.
37:40So, my inspiration was snorkelling.
37:42The decoration is incredible.
37:44The little snorkel effect.
37:45And all the little details of the fondant, I'm just hoping that it eats well.
37:49So, it's a blondie, Raph's favourite.
37:51Yeah.
37:52Oh, God.
37:55So, I've done a mango white chocolate brownie with macadamia nuts and white chocolate.
38:01I really like the combination of the white chocolate and the macadamia nuts.
38:04The only thing for me is, because you've used fresh mango, it adds just extra moisture.
38:09So, in the middle of your blondie, it's slightly underbaked.
38:12Yeah.
38:13I think you've done a really good job.
38:14It's really delicious.
38:15It's not too sweet at all.
38:17I would eat this again.
38:19Yes!
38:21Oh, my God.
38:26Hey!
38:30Terrifying.
38:31Thank you so much for that surprise.
38:32It's fine.
38:34My ninth birthday brownie.
38:35The brownie itself is very neat and slick, but your decoration on top, you know, you could
38:39do a little bit better than that.
38:40Yeah.
38:41Yeah.
38:42It's got three sweets in there.
38:43Triple chocolate, triple sweets with fun on top.
38:47It's a really good brownie.
38:48It's well made.
38:49It's not too gooey.
38:50It's fudgy enough.
38:51I can't really say anything bad about it.
38:53I can.
38:54Oh.
38:55Ugh.
38:56Liam.
38:57You don't need the sweets.
38:58The brownie mix is not too sweet, but when you add, like, the jelly babies and et cetera,
39:01it just takes it to another level.
39:03Get rid of those, because the brownie itself is great.
39:11So, the best day of my life is when I found out what high school I was going to.
39:15I really like how you've carved out the 11+.
39:17It's not neat, but it still looks effective.
39:20It is a dark chocolate, sea salt, hazelnut, and black sesame.
39:25The ganache is smooth.
39:27It's not too sweet.
39:28Thumbs up.
39:29The brownie, though, is slightly overbaked.
39:32There's no, like, fudgy centre.
39:34It tastes more like a chocolate and hazelnut cake.
39:37I can't taste any black sesame.
39:39I'm really happy that you rectified the ganache.
39:46It is based off of when I played Miss Trunchbull in my school play.
39:49Mm-hm.
39:50OK.
39:51It's not your neatest work.
39:52But I do like how you've captured Matilda.
39:55I think your isomalt decorations are effective for this.
39:58You've made your own honeycomb as well.
40:00So, well done.
40:01My brownie is a lavender and honey brownie and a chocolate honey glaze.
40:06The texture is spot on, and I like that sauce over the top.
40:10It's delicious.
40:11Honeycomb is a little bit chewy.
40:13Flavour is great, though.
40:14My problem is, because lavender is such a powerful flavour, it just takes over.
40:19Too much lavender.
40:20Yes.
40:21But really good effort.
40:22The best day of my life was when I went to Mexico.
40:30We went on these massive zip lines in the jungle.
40:33I really like how you've designed yourself.
40:35You're kind of submerged in the jungle.
40:37I like the effect.
40:38Thank you very much.
40:39I think it's really neat.
40:40It looks great.
40:42It's a double chocolate brownie with chocolate orange, then also a chocolate orange buttercream on top.
40:52Your brownie texture, great.
40:55The balance between the orange and the chocolate, spot on.
40:58It's fudgy.
40:59Cole, it's an excellent brownie.
41:01Thank you so much.
41:02Not too sweet.
41:03Really nice hint of orange.
41:05It's spot on.
41:06Thank you so much.
41:07Well done.
41:08The best day of my life was when I went to Malaysia to go to the biggest night market in Kuala Lumpur.
41:17I love the colours.
41:18I like the detail.
41:19I like the two-tone of the brownie batter and the cake on top.
41:23It's very clever.
41:24My favourite part is the satay chicken with the peanut sauce.
41:28Really good.
41:29So, the brownie is coffee, hazelnut, banana bread flavoured.
41:33Mmm.
41:34It's really fudgy in the middle and nicely baked on the outside.
41:41Delicious.
41:43That brownie lay at the bottom, ridiculously good.
41:46And I've never really seen it with these two batters baked on top of each other.
41:50You've managed to strike that balance between, like, chocolatey, a bit of coffee, banana.
41:55And I'm so impressed by that.
41:57I think you've just invented something new.
42:00I love it.
42:01So nice.
42:02Well done, Miko.
42:04She's got Starbaker.
42:05She's got Starbaker.
42:06She's got Starbaker.
42:07Yeah.
42:08Well done, Miko.
42:09Well done, Miko.
42:10Well done, Miko.
42:11I'm really, really relieved because I thought that the middle was going to be underbaked.
42:16I think I have a chance to be in the running for Starbaker.
42:20They said that my ganache was, like, smooth, but, like, I think I am a little bit at risk of going home.
42:31I am just a bit disappointed in myself because I know that I can do better.
42:35I'm going to keep on baking brownies, but without lavender, since it's kind of traumatised me.
42:47Now it's the moment of truth, as someone will be crowned Starbaker, and someone will leave the tent.
42:59Well, bakers, that was dessert day.
43:02Today's Starbaker is...
43:06It's Miko.
43:10Well done.
43:11Two days in a row.
43:15She's on a winning streak.
43:17But sadly, we've also got to say goodbye to someone, and that person today is, I'm afraid...
43:22Zachariah.
43:27Sorry, Zach.
43:29Sorry.
43:30Oh, it's nice to see her smile.
43:31Yeah, it's nice to see her smile.
43:33You've had some fun.
43:34You did really well.
43:35Yeah, you did really well.
43:36Yeah.
43:38Good for you.
43:39I made lots of friends, they're all really nice.
43:42I'm a little bit sad that I'm leaving, but that only means that I've got to practise baking more and more.
43:47It was all about the fudge today, and he didn't have that.
43:50But Zachariah, he's a great baker, and I just hope he continues.
43:56You did really well.
43:57Miko, well done.
43:58You did really good.
43:59Yes!
44:01I can't believe that I became Starbaker two days in a row.
44:03You did really good.
44:05That was really yummy.
44:06I can't believe it, because I was stressing out so much early for no reason at all.
44:10I have a good shot tomorrow, then I'm off to finals week.
44:13Yes.
44:14Breathe, refocus.
44:15Yes.
44:16If the bakers want to have a chance to go through to finals week,
44:19they need to step up, and there's only one day left,
44:21and that's pastry day, and that's the tricky one.
44:24Oh, my gosh.
44:25That was nerve-wracking.
44:27I honestly felt so sick.
44:30Next time, it's pastry day.
44:32Let's do this.
44:33The bakers face shoe in a tricky technical.
44:36Oops.
44:37I pressed the wrong button.
44:38Watch it, you.
44:39and create self-pie traits in an arty showstopper.
44:42You're really good at decoration.
44:45Who will make it through to finals week?
44:47Oh, okay.
44:48And who will fall apart at the final hurdle?
44:51He's cracking.
44:52Isla, Isla.
44:53Make the Holy Spirit activate!
44:55MUSIC
45:14LIKE THIS
45:18COPPA
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