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00:00I'm not even a chef. There's no real reason for me to wear a chef's hat. Hello? Anybody?
00:10Last time, it was bread day. We have a liftoff. Miko proved herself worthy. The bread is
00:17phenomenal. Miko of the Starbaker crown. Oh no. While Skitto was left underbaked. I was
00:24wondering why I could smell raw dough. It was Neve that fell flat. Who's on in the oven?
00:29Mine. Oh my god. And had to leave the tent. You did really well. This time, it's dessert
00:36day. It's your hand naturally soft. The bakers face one shell of a challenge. Oh, it's okay
00:41now. In a tricky meringue technical. That's absolutely dreadful. Before things get gooey. It is
00:47quite gooey. You're unclear there, yeah. Best day ever brownies. Hopefully, today will be
00:52the best day of their lives because they're going to taste the best day of my life. But
00:56who will capture cherished memories? Oh no, you're laughing at it. That's not good. And
01:01whose best day? Oh gosh, that's splodgy. Would be best forgotten. Oh my word.
01:06Is everyone excited? Yeah. It could be anything though. The technical can be anything. Desserts
01:19are so fun. There's so many things you can make. You could have a cheesecake, a sticky toffee. You
01:23could have a baked Alaska. My favourite dessert is probably cheesecake because it just tastes
01:28the best. Oh, it could be cranberry. I don't really like cheesecakes. Yeah, my brother force
01:35fed me a cheesecake once. I threw up. Oh my god, the oven's on 140 degrees. Meringue. That's
01:42probably a meringue. Meringue. I mix feelings about dessert day. Technical. I think, I think
01:48that's going to be a little bit technical. Morning bakers. Well, it's dessert day and your
01:55technical challenge has been set by the Queen of Puddings, Ravneet Gill. Rav, do you have
02:00any tips for the bakers? If you don't keep a steady hand, I'll be left clutching my pearls.
02:06Hmm. Well, it's a technical challenge. It's judged blind, so make that cream that's been
02:12whipped for too long and split. Good. Thank you. I like that one. Yeah. A few bits over the
02:19years. For your technical challenge, Rav would like you to make her delicate meringue seashells.
02:25She sells seashells on the seashore, but the shells she sells are sourced from overseas,
02:30so they're not ecologically viable. For that reason, I will not be investing. I'm out.
02:36Rav's perfectly piped French meringue will be sandwiched with a raspberry posset and dollop
02:41of peach curd and an edible pearl. You have one hour in which to make Rav's meringue seashells. On
02:51your marks, get set, bake. We guessed it. We said it didn't. Oh my gosh. The bakers have each been
02:58given the same ingredients. Peach puree. I've never seen this. And a basic recipe. Oh, there's a lot.
03:04Oh my gosh. This is just complicated, isn't it? To make Rav's meringue seashells. This is just
03:11egg-wise. I've never made meringue before. I really tested that I love making meringues. Whenever
03:18I've made meringues before, I've never really piped them into seashells. So if you do anything
03:23wrong, they'll be able to see... Basically, a lot can go wrong. Rav, meringue seashells. Well, I think
03:32making meringue is an incredibly technical skill. And I want to test the bakers not only
03:36on their meringue-making skills, but on their piping and finishing skills. Because if we
03:41have messy piping, we're not going to get the defined shells that we need. The bakers
03:45have to then make a raspberry posset. If you're not brave enough to heat it through, your posset
03:51will be sloppy. I've seen professional chefs struggle to make a good posset. So it's a very
03:56big challenge for the bakers today. And then they make the curd? When the bakers make their peach
04:01curd, they need to add the butter in slowly so that it doesn't split. And keep mixing it
04:06to make sure they get this lovely texture. Because as you can see, nothing is spilling
04:10out. Very important. So there is a high chance of these seashells becoming a sloppy mess.
04:15Absolutely. Can we try them now? Of course. That is nice. The meringue, crispy on the outside,
04:24slightly marshmallow-y in the middle. And both of those fillings, smooth, silky and very refreshing.
04:30Ready? She sells seashells on the seashore.
04:39Right now, I am mixing the sugar to the meringue mixture.
04:44Combining the sugar and egg whites requires patience.
04:47I'm adding sugar slowly, one teaspoon at a time-ish.
04:50If added too quickly, the meringue mix will collapse.
04:53I'm quite nervous. Just to not rush anything, lots of stuff could go wrong.
04:59There's a lot to do, isn't there? Yes, there is a lot to do.
05:02Three elements. Raspberry, whatever. Peach curd.
05:06Peach curd. How do you define a dollop? Yeah.
05:09I think that's a hangover from when we were in the EU. The dollop. I think it's a European measurement.
05:15Must be. Mmm. Le dollop.
05:19Put it to soft peaks and all, so once I've added this food colouring, make it stiff peaks.
05:24I think peach is meant to be, like, a nice orangey colour, so I might add a lot.
05:28Yours is really light. It's not meant to look like that. It's meant to look dark. Look, like ironers.
05:33You don't want to over-whip it, you don't want to under-whip it, so it's just really about getting that really stiff peak on it.
05:39If the baker's meringue mix hasn't reached the right consistency...
05:43I reckon this is stiff peaks.
05:45...it will be impossible to pipe neatly.
05:48Oh, gosh, that's not good.
05:50I'm really happy with the actual texture of it. It's looking very glossy.
05:57OK.
05:58Hi. Morning, Miko. Morning, Harry.
06:00Starbaker, Miko. Well done.
06:03Yeah, but don't let it go to your head.
06:04Hmm, yeah.
06:05Because you've only got two days now, isn't it?
06:08Yeah, I'm trying to get to finals week.
06:09You get to finals week.
06:10Yeah.
06:11OK, what am I doing now?
06:12Using the template underneath the parchment paper, pipe 12 shell shapes.
06:16Um...
06:17To achieve the distinctive shell shape, precise piping is vital.
06:21I'd say that I have a steady hand.
06:23Uh...
06:24I don't know how I'm supposed to pipe them.
06:26Gaps will cause the fillings to spill out.
06:29Oh, no.
06:30Eh.
06:31And result in an unstable structure.
06:34That's quite good.
06:35Do we, like, go over the whole shell or just the outline?
06:37Let me have a look at yours.
06:38I'll do that then.
06:39Cool.
06:40Cool.
06:41All in.
06:42Fill in the inside.
06:43They're filling in the whole shell.
06:44Some of them I can hide on the bottom.
06:45That was my first try.
06:46A lot of yours looking like.
06:47Oh, God, yours are neat.
06:48Morning, Isla.
06:49Morning, Harry.
06:50Oh, look, they look very neat.
06:52Just like seashells.
06:53Now, there is this thing.
06:54If you put a shell to your ear, you can...
06:55You're supposed to be able to hear the sea, aren't you?
06:56Yeah, hear.
06:57Yeah.
06:58I've heard the sea from the shells.
06:59What did you hear?
07:00Um, I think I heard some mermaids.
07:01There is that mermaid.
07:02Have you seen her in her bay?
07:03Nowhere.
07:04Yeah.
07:05You know, she managed to get onto the rocks.
07:06And then she, uh, hot-wired her down.
07:07And then she, uh, hot-wired her down.
07:08Oh, yeah.
07:09Oh, yeah.
07:10Oh, yeah.
07:11Oh, yeah.
07:12Oh, yeah.
07:13Oh, yeah.
07:14Oh, yeah.
07:15Oh, yeah.
07:16Oh, yeah.
07:17Oh, yeah.
07:18Oh, yeah.
07:19Yeah.
07:20You know, she managed to get onto the rocks.
07:21And then she, uh, hot-wired her disability vehicle.
07:23So, she's been going around the shopping centre.
07:25Hanging around the fish and chip shops.
07:27It's true.
07:28Luring sailors.
07:29We're traffic wardens, actually.
07:30Yeah.
07:31Mainly.
07:32Keep a steady hand.
07:34I like to do such a bit more freestyle.
07:36But I don't mind this.
07:38It's quite therapeutic, actually.
07:40But I'm very sticky.
07:42Looks like I've killed someone.
07:44Oh, God's sake.
07:46There's food colouring everywhere.
07:48It's like I've murdered someone.
07:50Morning, Cole.
07:51Morning.
07:52Is the beach somewhere you'd like to hang out, Cole?
07:55Not really.
07:56It's quite boring.
07:57It's just water and sand, isn't it?
07:58There's not what to do.
07:59Yeah, but there is stuff to find on the beaches.
08:01You've ever been beachcombing?
08:02You could find all sorts.
08:04I've got a metal detector.
08:05You've got a metal detector.
08:06Fantastic.
08:07What have you found?
08:08I found an empty can and a beer.
08:10Right, OK.
08:11I found a key.
08:13A key?
08:14A nail.
08:15And a rock.
08:16And a rock.
08:17Yeah.
08:18Bake for 25 minutes until dry.
08:19Then move in the oven and leave on the baking sheet to cool completely.
08:22OK?
08:23That's good.
08:24That's good enough.
08:25That's good.
08:26OK.
08:27Start.
08:28I don't want it to be underbaked and gooey and weird at the bottom.
08:30I want it to be nice and crisp.
08:31But it will look good because we've got little shells here.
08:33They're a bit messy.
08:34You can't really tell that they're seashell shaped, but I need to get them moving now.
08:46No, I forgot to set the timer.
08:47OK.
08:48I have to do it off of instinct.
08:49They do say if you hold a seashell to your ear you can hear the sounds of the seaside.
09:06Let's try it.
09:07Oi, you're looking at my wife.
09:10Well, you get all sorts at the seaside.
09:1330 minutes, bakers.
09:15Are we actually?
09:17You're halfway through.
09:19Oh, God.
09:20To make the posset, stir the cream and sugar together in a small saucepan over a medium
09:26heat to dissolve the sugar.
09:27I think a posset is like a cream-ish type.
09:31I don't really know.
09:32I'm going to just go with it and hopefully it works.
09:35Add the lemon juice and recipe puree.
09:36Oh, wait.
09:37That's to make it thicken.
09:39Lemon juice acts as a setting agent in a posset.
09:43Tablespan.
09:44OK.
09:45So getting the right amount is key.
09:47Hang on.
09:48This is confusing.
09:49Cablespoons lemon juice.
09:52Extra squeeze, I guess.
09:54Come on.
09:55On squeeze.
09:56There we go.
09:57Reduce heat to a simmer.
09:58Cook for five to six minutes, stirring all the time until the mixture starts to thicken.
10:02A perfect posset must be heated high enough to allow it to thicken and set.
10:07Oh, it's thickening.
10:08Isla, is your cream thickening?
10:11Mine's not boiling yet.
10:12Still think it needs a little bit longer.
10:14Otherwise, it will remain as an unpipeable puddle.
10:17My mixture isn't thickening.
10:19It's really weird.
10:20Is that thick enough?
10:21No, this is far too thin.
10:23Did you boil it until it got high bubbles?
10:25Really?
10:26You did it so it got really big bubbles.
10:28Yeah.
10:29No, you didn't.
10:30No, you didn't.
10:31Just put it on heat line.
10:32Do this.
10:33This is just really water still.
10:36It's definitely not done yet.
10:37Hi, Zacharia.
10:38Hello.
10:39This is a sea creature that I've tamed to dance.
10:44Do-de-dee!
10:45Do-de-de-de-de-de!
10:46Do-de-de-de-de-de!
10:47Do-de-de-de-dee-do!
10:48Do-de-de-de-de-de-de-de!
10:49Do-de-de-dee!
10:50Do-de-de-de-de-de-de!
10:51Do-de-de-de-de-de-de!
10:53No, I just want to shake hands with you.
10:54OK.
10:55Man mixture's starting to thicken.
10:57it smells quite good.
10:58my mixture's starting to thicken it smells quite good I think that's thick enough they do say that
11:09if you put a seashell to your rear you can hear the seaside so extrapolating from that I'm wondering
11:14what you might hear if I if I hold up this coke can to my ear which I found discarded in the
11:18high street you get all sorts on the high street 15 minutes bakers oh my god that's really stressful
11:2815 minutes left it might thicken when it freezes if creating a pearl of posset wasn't challenging
11:35enough I'm sorry I guess today's technical challenge is about to become twice as hard
11:40I need to get started on this peach curd as the bakers have another fussy filling to make
11:45peach curd I've made lemon curd so I'm guessing it's just the exact same with it peach flavouring
11:51oh my god I'm not really a big fan of peach oh that smells very nice cubes of butter oh and you
12:00forgot to ensure the curd doesn't split and become lumpy and runny our bunch bombs cubes of butter must
12:09be added little by little I've not done it slowly but we're gonna have to go with this we're in a rush
12:14I've done it wrong but I shouldn't add the cubes of butter slowly hello my left I've got this shell
12:23here beautiful no hang on I've got it stuck it's your hand actually stopped actually really do you mind
12:28give me yeah oh it's okay oh where did you get this they sold it to me in the car park yeah she
12:34doesn't sell seashells on the seashore because it's not a great place to sell them because there's loads
12:38of them around just sells them in lay-bys mainly now they do say you can hear the seaside if you hold a
12:48seashell to your ear so I'm wondering what I might hear if I hold this empty takeaway container I found
12:53discarded outside the public toilets actually maybe I won't 10 minutes bakers you got 10 minutes left
13:02I quite need to like hurry up right let's take it out they're done okay I think it should be good
13:13very very messy this is a good shell some are very very messy this is a really nice shell they're
13:22looking not like seashells but just like gloves of meringue just need to decorate them quickly you want
13:30them to be nice and pearly oh that cracks it's fine I won't use that then I just need to get this
13:37raspberry posset on so when it says five minutes got to do it five minutes bakers oh my god so
13:44stressful pattern backs it's the moment of truth pepper ring a posset leaving a hole in the middle if
13:51the posset and curd haven't set piping would be impossible okay that's fine we're good oh my god
14:00oh my god it's not really set it's a little bit on the runny side that's absolutely dreadful one minute
14:07bakers oh you've got one minute left oh well you have to do all right my lord I need to put the
14:15pile in the middle don't I ah no yeah I'm happy with them the pearl just needs to stay on it's just not
14:22really thickening it all it's meant to be thick and mine is not thick it's really runny that's it
14:28bakers time's up step away from your bakes all leaking outside right bakers if you could place
14:38your meringue seashells behind the photographs of yourselves on the front table please my posset
14:44isn't set at all my curd isn't set at all me neither right bakers off you go have a little break and we'll
14:50see you shortly for judging it's judgment time for the bakers meringue seashells nice to see him
15:08it's Rav and Liam we were looking for four perfectly piped meringue shells filled with peach curd raspberry
15:17posset and finished with a lovely white chocolate pearl and they have no idea whose is whose everyone's
15:23got four which is great shall we start here let's do it texture of that meringue was correct when it
15:31was piped I can see that you've really tried to get the definition decent shape when it comes to the
15:35actual meringue your posset looks a bit runny your curd is really nice it's smooth it's glossy is great
15:44just textures really I like the piping of the meringue but we're missing the white chocolate pearl
15:49okay next one they kind of look like fingers we needed shells we can see that the curd is there
15:56because some of it's spilling out your meringue is crispy flavor wise your posset and curd is really good
16:04like slightly loose there is a small issue with some of the fillings we wanted them to hold their
16:10shape enough so that they were thick to pipe okay moving on these shells look really good they look
16:17like proper shells great color as well some of the filling is maybe not as robust as it could have
16:23been the meringue is made correctly it just needed to be in the oven for a little bit longer but flavor of
16:32your fillings is great both fillings needed to be thicker the posset is completely loose okay next one
16:40very pale the posset is slightly runny as well as the curd both of the fillings are quite wet so they're
16:48not holding their meringue up the meringues are cooked well but both fillings are under set okay these are
16:58more Viennese wholes than shells however looking at the curd it does look thicker than the previous ones
17:07hmm your meringue is slightly under baked but your textures of your fillings are correct the
17:17fillings are the best fillings we've had yet okay next one we have four really nice looking shells and
17:23we have that pole detail on top where's the filling though pose where you are no I'm not doing that
17:30the texture of the meringue is quite wet but the meringue needed longer in the oven the flavor of your
17:38fillings have been great it's just the consistency of them Rav and Liam will now rank the meringue seashells
17:45from last to first in sixth place we have this one Cole your shells were slightly pale but your
17:54texture of your fillings were just slightly runny in fifth place we have this one Kito there was a
18:01problem with the piping and getting them nice and neat and both of the fillings were slightly loose
18:06in second place we have this one Isla the shells were great your curd was pretty much spot-on but it
18:21was just the posset slightly runny well done which means in first place we have this one Myla well done
18:29the shells were piped beautifully good definition and the peach curd was nice and glossy well done
18:36right bakers come and have a look at each other's bakes and we'll see you shortly for the showstopper oh
18:41really oh yeah oh yeah I've never ever made meringue in my whole life either I've never made possible
18:48I really thought I was gonna play six but I'm so happy that came second because that's I'm in a
18:55really good position for the showstopper which I'm also very nervous about they all tasted pretty good so
18:59like well I tried other people and I thought mine's actually better I'm not trying to get cocky
19:03around what I need to do around the showstopper where's all of my list gone that's what happens
19:09with your first place everyone just eats your shells they've taken the meringue the showstopper is
19:18the final challenge before Rav and Liam decide who is the day star Baker and who will be leaving the
19:23competition
19:28welcome back bakers for your showstopper challenge Rav and Liam want to feel all warm and fuzzy as you
19:34regale them with tales of the best day of your life in brownies for me it's got to be the day I go over
19:40the River Thames on Theresa May's back which I've got booked in for next Thursday your gooey brownies must be
19:47decorated to bring a cherished memory to life be it the day you won the egg and spoon race on sports
19:54day the time you bought a new puppy home or the day your little brother was released from prison you
20:03may use any exciting flavors you wish but your brownies must be decorated to clearly bring to life
20:10your best day you have two hours in which to make your best day of my life brownies on your marks get
20:18set bake this is my favorite showstopper the brownie showstopper come on it melts for me best day of your
20:27life come on I scored 209 points at 10 pin bowling wow and what was yours am I scoring 210 at 10 pin bowling
20:38that was not me that was the honey for the showstopper challenge today we've asked the
20:46bakers to make the best day of their life in brownie form I make the best gooey brownies I'm excited for
20:53this everyone knows how to make a brownie but not everyone knows how to make a perfect brownie
20:57oh god most importantly it has to be fudgy in the middle I prefer like the fudgy brownies they
21:05need to really stay on top of their timings today if you over bake then it'll be really dry in the
21:10middle under bake them too much they turn into a pool of brownie in the middle don't want that
21:15gooey but not under dark because brownies tend to be very rich I don't want their brownie to become
21:20too sweet ideally the bakers won't go like triple chocolate brownie oh it's got triple chocolate dark
21:26chocolate white chocolate milk chocolate they need to think about how it balances hopefully today
21:31will be the best day of their lives because they're gonna taste the best day of my life I want the
21:36bakers to hone in on their decorating skills and to bring this picture to life bananas represent the
21:41banana trees in Malaysia I'll make white chocolate bowling pins and then I'll do like me scoring a strike
21:48that's the technique hello Mila okay tell us about your brownie so my best day of my life is my ninth
22:00birthday I went out for mocktails and then we stayed up till like four o'clock in the morning after loads of
22:06virgin pina coladas Mila's bonbon filled brownie will be decorated with fondant icing slumber party essentials
22:17popcorn pizza mocktails and even a tent to sleep in that's a lot of sugar yeah but that night there
22:27was a lot of sugar we're not gonna sleep with a rich chocolatey brownie mix the memories of the best
22:36days might be sweet but they need to make sure their flavor combinations I think I need to put more
22:49coffee extract aren't too sickly I think the coffee just takes away the sweetness a little bit so then
22:56it's just well balanced hi Isla hi tell us about the best day of your life so the best day of my
23:02life is when I went snorkeling in Thailand for the first time and it's just so amazing when I was in
23:07Thailand I ate a lot of mangoes so I'm representing that by making a mango white chocolate macadamia
23:13blondie hmm I'm normally quite dubious of a blondie because I find them so sweet I've never had a good
23:19one oh no pressure oh god Isla hopes that her white chocolate blondie filled with pieces of
23:26fresh mango and macadamia nuts will go down swimmingly I never really got the hang of
23:32snorkeling because you can't float on your back and do it can you no you can't that's more like
23:36sea bathing instead of sun it's drowning in fact that's what if you can get a long enough snorkel
23:42you don't have to leave the hotel room I'm putting in the oven now with their batter made let's go let's
23:50get it in the right bake time is crucial let's put it on for 25 minutes at 170 if they want to get
24:01the perfect fudgy texture I want it to be gooey but not too gooey mine's got 27 mine's got 20 what
24:10minutes in the oven yeah kitto tell us about the best day of your life it's based off of mrs.
24:16trunchbull's most scrumptious cake in the world because I played miss trunchbull from Matilda yes
24:23and the flavors are honey and lavender because mrs. honey yes and lavender was Matilda's best friend
24:29I've never had a honey and lavender brownie in my life love and there's a powerful flavor yes it is you
24:35worried at all no not really because I'm adding elements that will hopefully cut through that
24:41richness kitto is hoping his lavender brownie topped with a chocolate and honey glaze and pieces of
24:48honeycomb will win him a standing ovation could you give us a quick light rendition of a miss trunchbull
24:54oh god I need to get in the character I need to practice my hammer throwing yeah
24:58very good while the brownies are in the oven
25:05I'm making green buttercream to put as the grass the bakers can start on their toppings and icing
25:15this is a chocolate ganache started on my black cocoa buttercream which is going to be my hair
25:21color to help bring the best days of their life to life oh my god kitto your smells amazing my honey
25:30cone it's very potent I'm not sure if it tastes a bit too claggy is that my hair color no I squeeze a
25:39bit of orange juice in it to make it a bit more like wet not as claggy and I'm not disgusting it's
25:46good now cold what was the best day of your life I went Mexico with me mom and dad and my sister and
25:52my brothers and we went on these zip wires how long does it take to get to Mexico eight hours on a zip
25:59wire oh no no I'm playing all these if they could connect all the countries up as it was there wouldn't
26:06be any need for fuel and we can solve the global warming crisis exactly something in that Cole's hoping
26:13his chocolate orange brownie decorated to look like the jungle he's zip wired through will help
26:18give him a lift in the competition in the technical didn't do so well I know I know trying my best here
26:26so you think you can bring it back I'm hoping I can't I'm not gonna panic wicked wicked wicked good
26:32luck I suppose the proudest moment in my life was when my son Gary was born oh hello Gary hello daddy
26:40I've been learning to tap dance daddy look he's it oh Gary that was so scary you've got one hour left
27:03okay halfway through Baker sorry daddy I might leave my brownie in for a bit longer it looks a tad
27:11underbaked it is looking not cooked brownie bake time is a fine balance I've got five minutes left on
27:20my brownie I think it might need a little bit longer than that but underbake and they will be too soft and
27:26won't hold their shape that is not cooked but overbake and they will be dry and crumbly I can
27:32oven you go when I put the skewer in the brownie comes out clean but like there's bits of banana
27:38in it and it confuses me and I really don't want it to be like underbaked hi Mika tell me about your
27:43best day my best day ever was when I went to Malaysia to go to the night market Malaysia is where like
27:49half my family do you speak any Malay I do speak Chinese and Cantonese really and English I can
27:54do Birmingham that's amazing surprise myself there Miko is creating her own Malaysian night market with
28:08an experimental bake a coffee chocolate brownie bottom and a separate banana bread layer on top smells
28:16amazing but bananas can be quite raw can't they inside a batter I just hope that the bananas cooked
28:22really hope so but Mika is not the only Baker second-guessing their brownie I think it's just
28:28it's about to be done are you using a guameter they want it gooey don't they what's the guameter
28:34tells you how gooey it is you should be able to get more maplains that's closed now still open on
28:39the dark web of course what's the dark web never you mind that right then Zachariya tell me
28:45about the best day of your life so the best day of my life is the day I found out what high school
28:51I'm going to I had to take an exam what was the exam right so you had to do a lot of work for that
28:57yes even better if you can get the actual paper that they're going to give you but that involves
29:02breaking into the school office the day before and I'm not recommending that Zachary is hoping for
29:10full marks for his black sesame and hazelnut brownie decorated with white chocolate gold
29:16stars and covered in a black sesame ganache it's a bit more like splodgy not good that's cooked
29:29brother's coming out I think that it could be in just for about one more minute getting the bake time
29:38right is only half the battle should I toss it back in the oven probably I don't know I think
29:44that's fine so what I'm going to do is I'm going to shove it into the freezer straight away if the
29:48brownies aren't properly chilled the soft center will collapse and they will fall apart
29:54is your brownie good Carl what's it look like it's not corked no no no don't worry straight in the
30:01freezer for as long as you can you need a brownie to be jiggly in the middle I might start over there
30:07with the ganache this is not ganache is it that's not ganache you could try a bit of extra cream and
30:13blending it okay might come back together hopefully okay but with his attention firmly fixed on his ganache
30:21this is the best it's going to get how is yours looking it's looking good oh thank you so much
30:28Hila brown is looking good oh no I might all bake this actually I might over bake this I forgot to put
30:37the camera one baker's best day no not good is about to get a whole lot worse it might be over baked
30:46but there's nothing I can do I'm not gonna make another one
30:51it's looking beautiful for my brownie while most of the Baker's best day brownies are chilling yeah
31:02the sooner I can get it to cool down the better because then I can focus on making it look as
31:08amazing as possible Zach how are you I'll do him very bad oh no after forgetting to set his timer
31:16Zacharias are over baked it might be over baked but it's the best I can do at this point
31:22hello daddy oh hi Gary can I have another go at my tap dance yes go on off you go Gary
31:32where are you going Gary watch out for that Gary oh Gary oh sorry baby 30 minutes makers
31:45you've got 30 minutes left okay oh my god this is really annoying me I need to make about 26 palm
31:56juice for this is so sticky and it's not working at all with the clock ticking the bakers can start
32:04to craft the decorations now making the satay chicken truck now I'm gonna make the piping gel
32:09which is gonna make the ocean so sticky the white chocolate and we'll put it into these letter mold
32:16I'm trying to make a teepee but it's quite hard I thought it was like supposed to be a sort of grown-up
32:23party what yeah doing things that grown-ups do drinking mocktails filling out tax returns falling asleep
32:30in front of antiques Roadshow trying to find your car keys happy best day of your life thank you bye
32:37I feel like I'm a crime scene investigator the gloves are for my ice malt I'm using it for the choki
32:46so these two are the patronus towers in Malaysia I've never been to Malaysia sell it to me it's
32:55really hot humid hot not so keen or humid yeah lots of rain you're not really selling it to me
33:00there's lots of stray dogs as well great yeah I love stray dogs and rain do you mind helping me get my
33:08cake out of my tin yeah you need to get a wire rack flip it over it's the moment of truth oh my gosh
33:15imagine if it all loses out for the bakers as they hope their brownies are cool oh yeah to move on to
33:25the final decorations they need to be good to go with plenty of goo because you know they want them
33:30to be gooey don't you yeah which is why I've got the goo-o-meter goo-o-meter yeah where is the brownie
33:38we can test it if you like the free service so it's just in here let me just um that's on the side
33:47though that's not the gooey spot it's looking pretty gooey actually yeah yeah I think you're in the clear
33:54there yeah oh it's going up and it went back down it might be the Wi-Fi signal but if it hasn't set
34:06it it won't hold its shape this looks weird oh oh no oh no oh no ah that's fine I've got honey
34:19buttercream try to assemble it later and hopefully stick these crumbs back on oh gosh it's over baked
34:29apart from that looks good oh my word the chocolate's dripping out oh great oh no
34:43yeah can I have another go at my tap dance I don't think that's a good idea Gary do you memories are
34:49short in show business a third attempt could be fatal for your career
34:52oh wow 10 minutes bacon holy moly you've got 10 minutes left 10 minutes I can finish I think I
35:18just have to deal with it I'll just decorate now then the judges are expecting immaculate decoration
35:24gosh it's so scary giving them a window into the best days of the Baker's lives
35:30okay now it's time for the fun part this is my piping job I think it doesn't look very
35:37oceanic well this is my teepee it's cute oh no you're laughing at me that's not good I'm actually
35:44really doing good for time do you want to help me cut out some shapes yeah sure oh
35:49uh-oh got on that side I'm sorry yes you should be don't you do this or not yeah oh my shards oh god
36:01I nearly forgot and uh you played the main role isn't it trench but you're in a skirt
36:06in a skirt with a skirt with a skirt liberating yeah no oh my god look at that coal 20 more make as
36:14much as you come please don't fall please don't fall how much time do I have left five minutes
36:20bakers oh my god ah wait um I need where's the other cutters ah oh my honeycomb can't get out of a tin
36:28now can I ah just finishing touches I'm just making my little snorkel eyes
36:33uh sprinkles come on exclamation marks work with me it's going good for time actually where's the red
36:41squeezy tube one minute bakers you've got one minute left I need it now oh my birthday sign's gone
36:50I'm really wrong I'm sure it'll be fine that's it bakers time's up time's up oh my god it's fine
37:02because I know that I've done it and I've got some to present this is a tad messy step away from your
37:08bakes that looks incredible it looks amazing the baker's best day of my life brownies will now be
37:21judged by Rav and Liam Isla could you please bring your best day of my life brownie forward for judging
37:29oh so my inspiration was snorkeling the decoration is incredible the little snorkel effect and all the
37:42little details of the fondant I'm just hoping that it eats well so it's a blondie Rav's favorite yeah oh god
37:50so I've done a mango white chocolate brownie with macadamia nuts and white chocolate
37:55mmm I really like the combination of the white chocolate and the macadamia nuts the only thing
38:00for me is because you've used fresh mango it adds just extra moisture so in the middle of your
38:06blondie is slightly under baked yeah I think you've done a really good job it's really delicious it's
38:11not too sweet at all I would eat this again yes stop oh my god
38:17terrifying thank you so much for that surprise it's fine my ninth birthday brownie the brownie
38:31itself is very neat and slick but your decoration on top you know you could do it yeah yeah it's got
38:37three sweets in there triple chocolate triple sweets with fun and on top it's a really good brownie
38:44it's well made it's not too gooey it's fudgy enough I can't really say anything bad about
38:48it I can oh you don't need the sweets the brownie mix is not too sweet but when you add like the
38:56jelly babies and etc it just takes it to another level get rid of those because the brownie itself
39:01is great thank you so the best day of my life is when I found out what high school I was going to
39:10I really like how you've carved out the 11 plus it's not neat but it still looks effective
39:16it is a dark chocolate sea salt hazelnut and black sesame the ganache is smooth it's not too sweet
39:24thumbs up the brownie though is slightly over baked there's no like fudgy center it tastes more like a
39:31chocolate and hazelnut cake I can't taste any black sesame I'm really happy that you rectified the ganache
39:36thank you
39:41it is based off of when I played Miss Trunchbull in my school play okay it's not your neatest work
39:48but I do like how you've captured Matilda I think your isomalt decorations are effective for this
39:54you've made your own honeycomb as well so well done my brownie is a lavender and honey brownie and a
40:00chocolate honey glaze the texture is spot on and I like that sauce over the top it's delicious honeycomb
40:08is a little bit chewy flavor is great though my problem is because lavender is such a powerful
40:13flavor it just takes over too much lavender yes but really good effort
40:17best day of my life was um when I went Mexico we went on these massive zip lines in in the jungle
40:29I really like how you've designed yourself you're kind of submerged in the jungle I like the effect
40:34thank you very much I think it's really neat it looks great thank you it's a double chocolate brownie
40:40with chocolate orange then also a chocolate orange buttercream on top
40:48your brownie texture great the balance between the orange and the chocolate spot on
40:54it's fudgy Cole it's an excellent brownie thank you so much not too sweet really nice
40:59hint of orange it's spot on thank you so much well done
41:03the best day of my life was when when I went to Malaysia to go to the biggest night market in
41:12Kuala Lumpur I love the colors I like the detail I like the two-tone of the brownie batter and the
41:18cake on top is very clever my favorite part is the satay chicken with the peanut sauce really good so the
41:25brownie is coffee hazelnut banana bread flavored it's really fudgy in the middle and nicely baked on
41:34the outside delicious that brownie lay at the bottom ridiculously good and I've never really seen it
41:43with these two batters baked on top of each other you've managed to strike that balance between like
41:47chocolatey bit of coffee banana and I'm so impressed by that I think you've just invented something new
41:55thank you I love it so nice well done Miko
42:04well done Miko
42:08I'm really really relieved because I thought that the middle was going to be under baked
42:11I think I have a chance to be in the running for star baker
42:16they said that my ganache was like smooth but like I think I am a little bit at risk of going home
42:26I am just a bit disappointed in myself because I know that I can do better
42:31I'm going to keep on baking brownies but without lavender since it's kind of traumatized me
42:35now it's the moment of truth as someone will be crowned star baker and someone will leave the tent
42:49well bakers that was dessert day today's star baker is
42:59well done two days in a row
43:10she's on a winning streak but sadly we've also got to say goodbye to someone and that person today
43:16is i'm afraid
43:21zachariah sorry zach
43:24sorry oh it's nice to see a smile yeah it's nice to see a smile you've had some fun
43:29you did really well yeah you did really well yeah good for you i mean lots of friends they're all
43:36really nice i'm a little bit sad that i'm leaving but that only means i've got to practice baking more
43:41and more it was all about the fudge today and he didn't have that but zachariah he's a great baker
43:47and i just hope he continues
43:51you did pretty well
43:56i can't believe that i became star baker two days in a row
43:59you did really good
44:00that was really yummy
44:00it's really yummy i can't believe it because i was stressing out so much early for no reason at
44:05all i have a good shot tomorrow then i'm off to finals week yeah breathe refocus if the bakers
44:12want to have a chance to go through to finals week they need to step up and there's only one day left
44:17and that's pastry day and that's a tricky one oh my gosh that was nerve-wracking i honestly felt
44:24so sick next time it's pastry day let's do this the baker's face shoe in a tricky technical
44:33i'll press the wrong button watch it you and create self-pie traits
44:36in an arty showstopper you're really good at decoration who will make it through to finals week
44:43and who will fall apart at the final hurdle oh he's cracking isla isla holy spirit activate
44:54so
45:06you
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