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00:00So, replacing Prue this year, you have big shoes to fill, you know.
00:04You excited?
00:05I know. I can't wait to see what the bakers have in store.
00:08I'd love to meet Harry.
00:09Yeah, but apparently he's taking quite some time in...
00:12Morning! I thought we were doing this COVID safe.
00:14Yeah, but this wasn't part of the guidelines.
00:17It's a bit over the top, Harry.
00:18Oh, well, thanks for telling me.
00:23Welcome to Junior Bake Off!
00:27Guys, can you give me a hand game out of this?
00:29Oh, you hamster, go away.
00:31Look for me! Where's the break on this thing?
00:38Junior Bake Off is back.
00:40When I first looked at the tent, I said,
00:42Mum, I can see it! Let's get into this tent and bear.
00:45Oh, my gosh, it's the J.P.O.
00:48I'm over this side.
00:49I feel like we're into a dream.
00:50I'm gonna, like, wake up in a minute.
00:52With 16 of Britain's most talented young bakers.
00:55Oh, no, no, no, no, no, no, no, no.
00:57I'm hoping to bring my normal self.
01:00And not my yippee self.
01:04They'll tussle with tricky technicals.
01:07Yeah, that makes me nervous.
01:09Oh, my gosh, it's gone massive.
01:10I've done it all wrong.
01:11Five seconds wrong.
01:13Things suddenly got real.
01:15Yes, they did.
01:16And sensational showstoppers.
01:19I buttered up the judges a bit with some gummies.
01:21Nice to see them.
01:22It's Rav and Liam.
01:23As they try to wow our judges.
01:26It's a piece of art.
01:27Baking ace Liam Charles.
01:29Hello.
01:30Flavor is great, bro.
01:32So I squeeze it through the hole.
01:33At the top.
01:34And new to the tent.
01:35It looks incredible.
01:37Pastry chef and writer Ravneet Gill.
01:40I could honestly eat this entire thing.
01:41It's clacked in half.
01:44Who will be crowned the winner?
01:46Yes.
01:46Dew is dropped, then.
01:49Of junior...
01:50Now put a bit of whack in it, can't fix.
01:52Bake off.
01:53Oh, I'm never gonna make a cupcake again in my life.
01:56It's the storm of the cupcakes.
02:03Here we go.
02:04It's cake day for our first batch of junior bakers.
02:08Wow.
02:09As they ready themselves to take on two tasty cake-based challenges.
02:14I'm so excited just to see the tent.
02:17It's 100 times amazinger than I thought it was gonna be.
02:20It's so much quieter than I expected.
02:23I feel very scared about doing the first technical.
02:26I'm like bubbling up with amazing emotion.
02:28Oh my gosh, I can see the judges.
02:31Meeting Liam, one of my favorite bakers, I might pass out.
02:34I've never had anyone properly critique me before.
02:37I'll be so embarrassed if I do something bad.
02:38I'll be like, oops.
02:40I have waited so long.
02:41I need to get in there and bake.
02:47Morning bakers.
02:48Welcome to the Bake Off tent.
02:50How are you all feeling?
02:51Nervous, definitely.
02:53The best way to deal with those nerves, of course, is to do the junior Bake Off dance.
02:57Copy what I'm doing.
02:58And round.
03:05Come on, and round.
03:06And shake it.
03:07Shake it.
03:08All right, okay.
03:09All those nerves have gone.
03:12So your first technical challenge has been set by Liam.
03:15Any advice?
03:16This is an absolute classic.
03:19You got this.
03:20Well, it is a technical challenge, so as you know, it's judge blind.
03:24So judges, if you could leave us to it, thank you.
03:26There's pineapple chunks in the green room of mine.
03:30Right.
03:30For this cake day challenge, Liam would like you to raid the biscuit barrel to make the classic Jaffa cake.
03:37No, that's so hard.
03:39Yes, that little stack that's caused fights all around the world as to whether it's a biscuit or a cake.
03:47It's a biscuit.
03:48But Liam being Liam, of course, has added his own spin.
03:51Custard flavoured hexagonal sponges with strawberry jelly and topped with chocolate.
03:57You have one hour.
03:59On your marks.
04:00Get set.
04:01Bake.
04:06Oh, my God.
04:07Every technical challenge will be a surprise to the bakers.
04:10Oh, my gosh.
04:12All they're given are the exact ingredients and a basic version of Liam's recipe.
04:16I've heard of a Jaffa cake, but I've never baked it before.
04:19You just put them in the packet at the supermarket.
04:22I feel like you can't really get a Jaffa cake wrong.
04:25No, actually, let me not say that before I get it wrong.
04:29Liam, it's the first technical challenge.
04:31Why have you chosen this?
04:33Everyone has had a Jaffa cake, but not a lot of people know how to make them.
04:36So what elements have you gone for in your version?
04:39Hexagonal Jaffa cakes, custard flavoured sponge, strawberry jelly and milk chocolate.
04:45And a couple of squiggles on top of white chocolate.
04:50The sponge is so light and you really get that custard flavour.
04:54You want that sponge to be aerated.
04:56It's so important to take time with it.
04:58You can easily beat that air out by mistake and then you get a really dense sponge.
05:05So, actually very tricky. Is a Jaffa cake a cake or a biscuit?
05:09What's the day to do?
05:10Cake day.
05:11Right. What is this called?
05:13Jaffa cake.
05:14Shut down!
05:20Bake the jelly into pieces and pour over boiling water.
05:24It's really tough to break apart.
05:26To produce perfect layers of wobbly jelly for their Jaffa cakes.
05:30Just want to get the jelly stuck to set because that bit takes the longest.
05:34The bakers will need at least 25 minutes to cool and set their mixture.
05:39The jelly absolutely has to go right.
05:41If it doesn't set in time, I'm stoked.
05:43But before it goes anywhere near a fridge, they must first ensure it's totally lump-free.
05:48Is yours dissolved?
05:50No.
05:50It's taking ages.
05:52I thought it'd be quicker than this. Smells like my school.
05:56Every dessert day, it's just jelly.
05:59Once he's out of the gates, Rhys loves nothing more than schooling sister Cushi in the art of baking.
06:05Less receptive to his teaching methods...
06:07Sit down and hold this then. Sit. Don't run off.
06:09...are his pet pooches.
06:11Or run off.
06:12Morning, Rhys.
06:13Morning.
06:14Nice to meet you. Welcome to Junior Bake Off.
06:17Do you have a strong opinion about cake versus biscuit?
06:19I think it's a cake. You've got jelly, you've got chocolate and there's cake.
06:22Where's the biscuit?
06:23Just because it looks like a biscuit doesn't mean it is a biscuit.
06:25You make a very powerful argument.
06:30The jelly's taking a little bit longer to dissolve.
06:32So I'm just going to make a start on the sponge because otherwise I'm not going to have enough time.
06:36I need eggs, sugar and custard powder.
06:39Sugar and custard powder.
06:42Morning, Charlie.
06:42Morning.
06:43Where have you come down from to join us?
06:45Worcester.
06:45Any famous people come from Worcester?
06:48Not that I know.
06:48Well, you'll be the first, Charlie.
06:50People, when they say Worcester, they're going to think sauce, Charlie.
06:55When Worcestershire lad Charlie's not tinkering with his recipes,
07:00you can find him with his family tinkling the ivories.
07:02Sorry.
07:05Can you open this?
07:09No, I can't, I can't get that lid off.
07:11Oh, it's come off.
07:12Oh, it's come off.
07:14For the sponge, whisk the eggs, sugar and custard powder.
07:17This is the part where I think makes it really fluffy.
07:19It's important because you're incorporating a lot of air into it.
07:22A perfectly aerated sponge is what makes Jaffas a delight to eat.
07:27I just really whisk it up, like on a high speed.
07:31But unless they beat their batter to the correct consistency.
07:34Twist together until the mixture reaches ribbon stage.
07:37What's the ribbon stage?
07:39I don't know what the ribbon stage is.
07:41It reached the ribbon stage because if you look, when you drop it, you see the ribbons.
07:46Their cakes could end up chewy and flat.
07:48Wait, mine looks weird.
07:51I hope it's thick enough.
07:53I'll just hope for the best.
07:54Now I'm folding in my flour to my cake mix.
07:58I've folded the flour completely in.
08:00It looks nice and airy, but I don't want to, like, over-fold this
08:03because then all the air will just disappear or something like that.
08:06Sophia loves fluffy things, not just of the cake kind.
08:11Eat your sausage.
08:12And her treasured cat Vasily is very much one of the family.
08:16He's going to eat his sausage in a posh way.
08:19I'm just thinking in the future you could maybe do a cat cake
08:23and then crumble biscuit around as cat litter.
08:25Ew.
08:26No?
08:26Ew.
08:28Like, interesting, but ew.
08:32This doesn't look like good consistency.
08:34Mine's very thin.
08:35I really feel like I don't have enough.
08:37Have you added in your flour?
08:38Yeah.
08:38It's supposed to be a bit fluffier.
08:40I think you were supposed to mix it longer before you folded in your flour.
08:45All right.
08:46Let's get that in the oven.
08:47It says 10 to 12 minutes.
08:48I'm just going to put it in for 10 minutes and then see how it goes.
08:55That's got to rise loads.
08:58Yeah, OK, now I'm going to jack on my jelly.
09:01OK, that's melted.
09:03Yay!
09:04I think I'm doing all right for time.
09:06I want to really show off my skills to the judges.
09:09Cece began baking at age eight.
09:11At 11, she made sister Mayer's christening cake, but it's brother Thierry, who's the biggest fan of her work.
09:18Don't touch it.
09:20When was the last time you made jelly?
09:21The other day.
09:22Last time I made it was perhaps 1977, Queen Silver Jubilee.
09:26I made a huge jelly in the shape of the Queen Mother.
09:29Well, it was supposed to be Princess Margaret, but by the time I transferred it from the fridge to the table, it had melted slightly.
09:37I'm happy with it, so I'm just going to put that in the fridge now.
09:42I'm going to leave it to set.
09:44Fingers crossed.
09:46Right, I've got jelly in the fridge.
09:48Yes!
09:49The Jaffa cake.
09:50Cake or biscuit?
09:52Well, apparently, if something goes soft when it gets stale, it's a biscuit.
09:55If it goes hard, it's a cake.
09:57So I have left one out for a whole year to find out once and for all.
10:02Green.
10:03What's that mean?
10:03What's green mean?
10:04Half an hour, bakers, you're halfway through.
10:07Gosh.
10:07What's green mean?
10:08Anyone?
10:09The sponge has got a couple of minutes left, so I'm just melting down chocolate ready for
10:14adding on top of the Jaffa cakes.
10:16Another minute on this, it should be all completely melted.
10:20Erin!
10:20Hello.
10:21Morning.
10:22Tell me a little bit about yourself.
10:24I'm a triplet.
10:26A triplet?
10:27Yeah.
10:29Aside from her love of baking, Erin also loves hanging out at home with sisters Lucy and Freya.
10:35Ow, you're pulling on my hair.
10:37You're a triplet, but so am I.
10:38Are you?
10:39Yeah, the three of us.
10:40My brother, who's five minutes older than me, Greg Wallace.
10:45And then the other one, who's five minutes younger than me, is Heston Blumenthal.
10:49I've presented a whole series of MasterChef without anyone noticing.
10:54Yeah.
10:54I'm just taking my cake out of the oven.
10:57Only once they come out...
10:59Mine's like so thin, I think it's too thin.
11:02Will the bakers discover if they've aerated their sponge enough?
11:05Looks really good.
11:06Yeah.
11:07I think it's quite nice.
11:08It seems a light sponge.
11:10This is heavy and dense.
11:12No, I'm not winning at this.
11:16That's not thick enough.
11:18I'm starting again because I don't think I've done the sponge correctly.
11:30So, right now, I'm just going to cut out hexagon shapes with my sponge.
11:37The sponges are looking really good.
11:39I have to cut mine with a pizza cutter.
11:41This turns into rock.
11:42Is that the shape?
11:43It's tiny compared to the others.
11:46My second cake's just whisking now, so I can get the flour in and bake it.
11:51I've got a few neat hexagons.
11:53Robbie!
11:54Hello, Harry, you all right?
11:55Do you have a strong opinion about whether they're cakes or biscuits?
11:58I'm going to say a cake.
12:00You know what I'm going to do?
12:01What?
12:02I'm going to launch the Jaffa biscuit.
12:04That would sell.
12:05I'd buy it, I'd buy it, Harry.
12:06We'll tell you what, you design it.
12:07Okay.
12:07And we could be millionaires.
12:0950-50 split, me and me.
12:10Well, it was my idea, so...
12:11Oh, whoa.
12:1380-20.
12:17My second sponge is done now.
12:19It's looking better than the last one.
12:22Worry that I'm not going to get it done in time.
12:24I'm just going to check on my jelly.
12:26I don't want to take it out too early and it falls apart.
12:29If the jelly hasn't set, it's going to be hard to cut out the hexagons.
12:32Finn, have you got me the jelly?
12:34Oh, I'm having a disaster.
12:36Oh, no, I've made a hole in it.
12:39No, no, no.
12:41Just trying to get those hexagon shapes is, like, mission impossible.
12:45I don't want to run out of time because I'm trying to make them as precise as I can.
12:49I'm just kind of randomly just blushing this on.
12:52It doesn't have to be a perfect hexagon, does it?
12:55I've got an idea.
12:56If I sort of push it into the mould, don't tell anyone, don't tell anyone.
12:59Of course, there's a much easier way to tell if it's a cake or a biscuit.
13:04It's a cake, says it on a box.
13:05Of course, we've had to pixelate that out for copyright reasons.
13:09So it doesn't entirely work, that one.
13:11Ten minutes, everyone. You've got ten minutes left.
13:14Well, that's better than the first one, definitely, but ten minutes to do everything.
13:21I'm just coating all of the pieces in chocolate, so that's how Jaffa cakes look.
13:25Don't fall off jelly. Oh, God, that's just what I have to do.
13:29I'm getting this all over me.
13:32I don't have time to be really neat.
13:35Mine are a mess.
13:36Jelly spoon. I need a spoon.
13:39Five minutes, bakers.
13:40What have we got? Five minutes.
13:42Oh, God.
13:43I love how everyone panics.
13:45Jelly's breaking free.
13:46This one is definitely going at the back.
13:50White chocolate ready for melting.
13:53You know what? I'm just going to do this.
13:55I'm just going to drizzle my white chocolate really quickly.
14:02How long have we got left now?
14:03One minute left, bakers. You've got one minute.
14:05Oh, no way.
14:08I'm never making Jaffa cakes again.
14:11Got, like, chocolate everywhere.
14:13Right, I need to serve.
14:18Bakers, your time's up.
14:21Done.
14:22Please bring your Jaffa cakes forward and place them behind the photos of yourselves.
14:26I kind of want to drop mine so the judges don't see them.
14:36The bakers will now face the judgement of Rav and Liam for the very first time.
14:42Nice to see them. It's Rav and Liam.
14:45They're looking for six hexagonal Jaffa cakes with a light, airy custard sponge,
14:50smooth strawberry jelly and delicate chocolate coating and they'll have no idea whose are whose.
14:57Is it a cake or is it a biscuit?
14:59Cake, cake, cake, cake.
15:00Hands up for biscuit.
15:02Hands up for cake.
15:04Definitely a cake.
15:05It's even.
15:06I must say I do love your squiggles on top.
15:09Very artistic. Let's go for the first one.
15:11For me the chocolate is some of the neatest and they all look the same shape.
15:22Jelly's great but the sponge does look a little bit flat and a bit rubbery.
15:30The sponge is a bit chewy but the flavour is great.
15:33Good attempt.
15:37Do you know what? I like how you've gone for...
15:39It's not zig-zags, it's more like zoguzaggies.
15:44These look a bit higher so perhaps there's more of a jelly layer on these.
15:47That sponge is light, it's aerated, very good.
15:58The jelly has turned into a bit more of a sauce but we can blame the heat.
16:02And the sponge is so perfect that I don't mind.
16:09The zig-zags are almost there. There's zigs but there's no zags.
16:12You've made an attempt to put the jelly in the middle but it's just come out very slightly.
16:17It's just a little bit untidy.
16:22However, the sponge is so light it's like eating air.
16:30This is an interpretation of a Jaffa cake.
16:35Jelly's great. I'm just a little bit worried about the sponge.
16:38The flavour is lovely but the sponge is more of a pancake.
16:45Be gentle with it next time, all right?
16:47And an even covering with the chocolate.
16:51There's one that's a bit messy.
16:53For the other five you do see the really defined hexagonal shape.
17:00The sponge is a little bit rubbery.
17:02But the flavour is there and I really like the attempt of putting the right amount of jelly on each one.
17:06OK. You know what? We can play noughts and crosses with these.
17:10Because there's two lines that way and two lines that way.
17:13It's pretty cool actually.
17:19The sponge is lovely.
17:20You can really taste that custard powder and the jelly is great.
17:24Well done.
17:25There's five that's like big and there's one that's like small.
17:34Some of them have more zigzags than others.
17:37The whole idea with the chocolate was to make sure it's well covered on top.
17:40We can see the jelly on the outside and the sponge just looks a touch biscuity.
17:44We've got the custard flavour. Just next time just make sure they're neater.
17:53And a little bit more flexor white chocolate on top.
17:58OK, last one.
18:00They're all the same size. There's a really good attempt here at making them neat.
18:04Oh, I love the zigzags on this one.
18:07And you know what's nice about the sponge? There's like some sort of height on it.
18:10The sponge is flawless.
18:17It just felt like, yeah, I'm a proper Jaffa cake. Do you know what I mean?
18:22I could eat the whole thing.
18:23Well done.
18:25Rav and Liam will now rank the bakers from first to last.
18:29OK, in eighth place we have this one.
18:34Charlie, just work on the sponge technique next time,
18:36because it was slightly a bit pancake-y rather than cake-y.
18:39In seventh place we have this one, Finn. You've got five big and one small.
18:45And in sixth place we have this one, Fern. The sponge was just a bit flat.
18:51Fifth is Erin. Fourth is Sophia. Third is Cece, leaving Rhys and Robbie.
18:58And in second place we have this one, Robbie. The sponge was great. Jelly was great.
19:07Proper Jaffa cake.
19:13Right, that's your first technical out of the way. Come and have a look at each other's Jaffa cakes
19:17and we'll see you a little later for your showstopper.
19:31Well done, Rhys. Thank you.
19:34She's so amazing to come first on the first ever technical. I'm going to call my mum
19:37and let my sister know she's going to be really happy to know that.
19:40Well done, Rhys. They look incredible compared to mine.
19:43I definitely need to work on my decoration. You wouldn't walk past the bakery and say,
19:47that looks disgusting, but I'm going to eat it.
19:50It's all to play for because we've got this afternoon to bring it all back.
19:54I've got a second chance and I'm going to use it to bounce back.
20:00The showstopper is the baker's final chance to impress Rav and Liam
20:05before one of them is crowned star baker and another must leave the junior bake-off tent.
20:10Welcome back, bakers. For your first showstopper, Rav and Liam want to look directly into your soul
20:17and discover your deepest desires with your favourite fantasy cake. So maybe that's castles,
20:24princesses, knights and dragons. Or in my case, Camilla Parker bowls on a penny-farthing playing
20:30Karma Chameleon on the didgeridoo. You have two hours. On your marks, get set, bake.
20:40Yes. Today's showstopper is the baker's fantasy in a cake.
20:49So it could be something that they want to be when they're older, their dream pet,
20:53or it can be something completely wild. Where's me sugar raw? Where's me flour? Where's me bicarb?
21:00Cake is one of those bakes where you can convey really good flavours and awesome designs.
21:04So this is the perfect opportunity for the bakers to show us who they are. Sky's the limit.
21:10When I look at today's cake, I really want to be able to know exactly what fantasy they're trying
21:15to portray. But there's a fine line between over-decorating something and the flavour.
21:20It has to taste great and look great.
21:22You all right, Robbie? Hello, all right? How's it going?
21:25Yes, really good, thank you. So tell us about your fantasy cake.
21:28So for my fantasy cake, I'm making a large camera and a microphone. When I'm older,
21:33I really want to be like a film director. I actually love The Greatest Showman,
21:37one of my favourite films. If I could direct a sequel, maybe. I'm here, guys. Any directors watching?
21:44When not behind a camera directing his latest home movie, Robbie directs blockbuster
21:49bakes for his family in Bristol. What's it like? Lovely. To bring the house down,
21:55he's doing a double take on chocolate cake, flavouring his microphone with mint and camera
22:00with caramel. Well, you know what's really nice? You've done a chocolate sponge, but you've done
22:04two flavours that really complement the chocolate sponges. I love mint and chocolate. He loves
22:09caramel and chocolate. Make sure you lace that cake with soy caramel. I will. I will. Don't worry.
22:14Can't wait. Oh, I've got shell in there. Eee, it's splattered. Okay. I'm happy with the sponge
22:24mixture. Got to be really light and airy. For a cake with a satisfyingly fluffy texture,
22:29most of our junior bakers are adding a raising agent. Normally, I like to throw in quite a
22:34bit of baking powder. Uh, bicarb. One teaspoon. Oh, that's a lot. But to give her sponge a lift,
22:41Erin's using beaten egg whites. I'm making a vertical layer cake. It's got no raising agent in it.
22:47A vertical layer cake. Is that like a Swiss roll? You roll it, but turning on to its head.
22:52Making a sponge with no raising agent is so hard. I know, so it needs to be really light and fluffy.
22:58I don't want to actually omit, like, in the Jaffa cake and knock out all the air. As well as being airy,
23:03her sponges need to be springy enough to roll into a jam and cream-filled chocolate-covered tree
23:09trunk set in an enchanted woodland. I took, um, the fantasy element quite literally. So I'm doing
23:16all these really cute animals and things. So I just love nature. Vertical log cake. I'm excited.
23:22Good luck. Thank you so much. You've got this, okay? You've got it. Thank you.
23:29Keeping things outdoors, Sophia is taking us from the wild woods to a formal garden.
23:35I'm making, like, a fountain cake, which has sweets pouring out of it. I put, like, lots of blueberry
23:41powder, dried blueberries, stuff like that. Blueberry, blue, water, fountain, yippee, it's all connected.
23:49Her blueberry extravaganza will be decorated with fondant and isomalt water features and a generous
23:55splash of penny sweets. Do you have a strong local sweet shop that you like to go to?
24:00I'm not allowed to go to sweet shops. Oh, I see. That's why I'm making this.
24:04Oh, okay. Nobody's going to stop me from putting as many sweets as I like on this cake,
24:07because it's a bake-off. Yes, this is like a cry from the heart. Yes.
24:10Yes. Really baring your soul. Fortunately, if she overdoes it on the sweets, medical assistance
24:18is at hand. I want to be a paediatric surgeon consultant when I'm older. My dad's a surgeon,
24:25so I've always wanted to do surgery, and I've always wanted to be a paediatrician because I've
24:29always wanted to, like, save people's lives, but I always wanted to do it when they're younger.
24:33Alongside an obsession for baking for her family and dog, Flatjack, Fern is on a mission to learn
24:40every bone in the human body. You have your ribs, you have your scapula, and you would have your
24:45clavicle, but I ripped them off, and I don't know where they went. Decorated with a fondant
24:51stethoscope, she's doubling down on the cinnamon in her carrot cake scrub coat,
24:56just what the doctor ordered. I have got eight teaspoons of cinnamon in there. I only do cinnamon
25:02though because it's got health benefits. What's the health benefits of cinnamon? It's supposed to
25:06help with heart disease and, like, different cancers. Wow. I'm impressed. Like Fern. There is a lot
25:15of carrot. Cece is also going veggie. I am making a waterfall carrot cake. It's always been my dream to
25:24go to Jamaica, where my grandparents are from, and go and see the Dunn River waterfall. Her Caribbean
25:31dream will feature a forest of zesty orange frosting, biscuit crumb rock face, and a waterfall cascading
25:37down four tiers of cake. The top thing I would love to do right now is sit under a waterfall. It's so
25:44hot today. Yeah. You know what, I might just try and see if I can get that window open. I'll see if I can open
25:50this, uh, this, um, this window and just... My gosh. Did it open? Yeah, I got it open. What are you talking about?
26:05I'm trying to make my cakes exactly the same size. I think that's good. I'm just kind of jamming them
26:21into the oven. The sooner they can move on to their fantastical fillings and decorations. That's at 170
26:27degrees Fahrenheit for 25 minutes. 18 to 15 minutes, I've put. Right, that's starting.
26:35Gods, this really isn't working for me. It's gone, like, really dense. I'm not sure
26:42whether I did something wrong. I don't know. I'm not sure whether it's the flour. I'm not sure.
26:49I can't use it. Our junior bakers have just 90 minutes left to bring their fantasy to life in
27:12the form of a show-stopping cake. This is really stressful. And Erin's chocolate tree trunk is still
27:20a long way from taking shape. I'm just doing my spoon again. It's looking better now. Just got to be
27:27really careful. My cake's in the oven, so now it is time for my buttercream icing.
27:36Because it's so hot, my butter's literally melting as I'm doing it. I begged them not to film it in
27:42North Africa, you know. I said it'd be too hot for them. I said the same thing. I don't think they got
27:47the memo. No. This is the caramel, which will go on my buttercream. It's Liam's favourite flavour.
27:53Oh no word, he's watching me. I can see. But it's not just Robbie who's hoping to sweeten Liam up.
28:00My caramel's bubbling and I can start making the chocolate ganache mixture now. I'm trying to
28:07show up a lot of stills after my technical fail earlier. I'm hoping this show-stop will keep me
28:12in the running. And when it comes to running, his spider cake, which features two fillings,
28:18two different sponges and a marshmallow web, certainly has the legs for it. How could you
28:23go for a spider? I've always liked deadly creatures ever since I was young. I don't know why everyone hates
28:28people. I love them personally. Spider. Who's going to spiders? Yeah, terrified. Charlie saw her
28:35art. How could she be scared of spiders? I'm actually sweating a bit thinking about them.
28:40I thought I'd have a go out of fantasy cake to reflect my own favourite fantasy,
28:44Cardi B with a trident riding on a space opera down Regent Street. Halfway through, bakers. One hour.
28:52I've spent an hour doing cake. I think if someone's going home today, it's me.
28:56Oh, God. My caramel crystallised. Oh, the caramel. Oh, my gosh.
29:02All right, we're going to have to start that again. My caramel's not working either, Charlie.
29:09I don't know what's going on. Is that like a caramel curse on the tent?
29:13OK. Oven gloves. I'm done.
29:17Perfect. I don't want to push that off the edge. Oh, God. My cake, my cake.
29:32OK, it's good.
29:36Yes. Right, this is just going to go in the fridge.
29:40What is that? Wait. I'm just mixing some tunes on your cake stand. Can you get me one of those
29:48headbands with Arian? Is this Finn merchandise that you're going to be selling once you've won the
29:56Junior Bake Off crown? Will I get that for? Experimental bakes are Finn's calling card,
30:02and his family back in Hampshire are his guinea pigs. I think we're all going to end up with blue
30:07mouths. Our third carrot cake, Finn's hoping his surprise centre, cosmic meringue clouds and
30:14psychedelic nebula icing are literally out of this world. I really want to work as a NASA scientist.
30:20Space is so interesting and massive and I just really want to explore it one day.
30:25Right, I'll put these meringues in now.
30:29Going in the oven. I'm just doing a cherry and raspberry jam and should be in the fridge now.
30:38I'm going to try and calm down because I'm so stressed.
30:43Oh, there we go. I managed to get the caramel going. I'm really relieved that I've actually
30:49started working. I've got to get it straight in the fridge to cool to add to half of my buttercream.
30:54You made your own caramel? Yeah. That's impressive.
30:57Their fillings may be chilling, but the bakers can't.
31:00What's 26 divided by three? With sponges to cut and shape for assembly.
31:04At least when you do this, you know every single cake is the same size.
31:09Best colour yet. I'm making a complete and utter rainbow explosion cake today, because rainbows are
31:16very colourful, bright, surprising, and when you see one you just get very happy. And I think that's
31:21sort of what I like and try to be.
31:24Reece's rainbow-splosion will feature classic strawberry and vanilla flavours,
31:28white chocolate shards and ombre frosting for his five colourful sponges.
31:33I make them with a mixer of butter and oil, because oil makes them moist,
31:37but then butter keeps the batter thick, so I do a bit of both. I like the science behind baking.
31:42Me too. It's the best part.
31:44Now I need to get the meringue out.
31:53That doesn't look like a cloud to me. That's a bit burnt.
31:56Right, erm, I can make it again. I need to be quick now.
32:00I think that's okay, as long as I get something on the table.
32:08That isn't a lot, but it's going to have to do.
32:11I may have been a bit ambitious with my fantasy cake, so I've scaled it back a bit. It's still Cardi B,
32:16but I've lost the Trident and the Space Hopper, and instead of Regent Street,
32:20she's taking her phone to get it unlocked at the Carphone Warehouse in Bromley.
32:25Half an hour, bakers. Half an hour. Half an hour?
32:29I'd better start assembling.
32:31These two pieces are going to form my microphones.
32:34I'm thinking I need to cut down these sleeves.
32:37There we go.
32:40Right, second layer. It's just cracked.
32:45I thought this headband was good luck.
32:49Oh, yep, got that on. Is that a t-shirt?
32:52It's a doctor's scrub coat.
32:54Do you know anything about my past?
32:56Yes, you used to be a doctor. I was told that.
32:58I know all the scientific bones in the body.
33:01All right, what is the correct name of this bone?
33:04That's got a clavicle.
33:06Which is good.
33:09Because the cake's sweet, these strawberries are quite sour,
33:12so they kind of help balance out the taste.
33:15I need to check my jam.
33:18It's not setting.
33:20My caramel looks good.
33:21I'm hoping that that'll be enough to get me through.
33:24I'm so relieved I managed to get the caramel flavour in,
33:27but it's really runny.
33:29The heat of the tent is making it very difficult,
33:31because it's kind of melting.
33:34Okay, no, it's wonky. It's wonky.
33:37It's boiling in the tent right now,
33:39which is why nothing is setting.
33:43Oh, God.
33:44I forgot to put my surprise in.
33:46I need to get it in the fridge ASAP.
33:49Now, I just have to trust it not to fall.
33:51How much time have I got left?
33:53Ten minutes, bakers.
33:54I'm going to rip my cream.
33:58I'm making a stethoscope.
33:59You put buds in your ear, and then you can hear your heartbeat.
34:03So now I'm making my chocolate shards.
34:05Melt the chocolate, and then just completely fill it
34:07with whatever sprinkles you like.
34:08This is the ice melt for the waterfall.
34:10I'm just trying to get that to set.
34:13I'm making my big splash.
34:15It's going to look so cool.
34:16I need to get this really thin.
34:18It needs to cover the whole cake.
34:22This is biscuit crumb, so it's supposed to represent ground and dirt.
34:27We're getting there slowly and steadily.
34:30My fondant just did the worst thing it could have done to me.
34:33It's stuck.
34:34Right, at least I can put these marines in now.
34:37I'll place this here.
34:39I'm making my spider's web.
34:42Now I just need to do my spider.
34:45How long do we have left?
34:46Five minutes.
34:47You've got five minutes left.
34:49This is absolutely terrible.
34:51It's just this jam.
34:52I couldn't let it cool any longer.
34:55I'm not going to do any jam.
34:56I don't think it's cream.
34:59I'll just get that lens on.
35:01It's really starting to look like a camera.
35:04It was ripping, so I couldn't do the big sheet over it.
35:07I need to roll this now.
35:12It's just kind of cracked a bit.
35:13I got it, I got it, I got it.
35:15Wow, what a height to that.
35:16It's like a lovely top hat.
35:19Let's just say the spider's web was absolutely trodden on.
35:22So I'm just doing criss-crosses on the top, like the microphone.
35:25I'm not going to have time to do bar.
35:26I have to do melted chocolate.
35:28Honestly, I don't know what's wrong with me.
35:30You have picked, like, the one of the hardest cakes ever.
35:32I know.
35:36It's all going wrong.
35:39This looks terrible.
35:40How long's left?
35:41One minute left.
35:46Guys, there's going to be lots of sweets going onto the fountain.
35:52So you've just got to get the glass free buttons on.
35:55Name badge.
36:05You've got it, you've got it, you've got it, you've got it.
36:07Perfect.
36:08Look at that.
36:09There's red in the clouds.
36:13Time's up.
36:15Where's my earth?
36:17Put your fantasy cakes at the ends of your benches and await the judges.
36:23It's supposed to be a galaxy.
36:24You know, that's actually what space would look like.
36:27Have the judges went into space?
36:29No, they haven't.
36:29That's what space would look like.
36:36It's judgment time for the junior baker's show-stopping fantasy cakes.
36:41Finn, could you please bring your favorite fantasy cake up for judging?
36:56Tell us about your fantasy cake and why you chose this.
36:58I just love space.
37:00It's so big and unexplored.
37:02Carrot cake?
37:03Yeah.
37:04Cream cheese, peanut butter icing, meringue cloud, and in the middle there is a surprise.
37:09It definitely looks out of this world.
37:11I love the colors.
37:12I can tell you have a wild imagination, but the meringue looks just a touch crispy.
37:19Is that a surprise?
37:20Yeah.
37:22That's wicked.
37:23You've got chocolates in there, so they're like meteors.
37:25Yeah.
37:29There's something in there.
37:30I'm not sure it's been blended in properly.
37:32Did you use bicarb in here?
37:34Ah, I used a tablespoon instead of a teaspoon of bicarb.
37:37Okay, I can really taste that on my palate here.
37:40Bicarbonate of soda becomes quite soapy in the mouth.
37:43But I love that peanut butter frosting.
37:46I might have to try carrot and peanut butter when I get home.
37:50Bring your favorite fantasy cake up for judging.
37:58Robbie, what you've been able to achieve in this time is really impressive.
38:02These buttons and options, they're very detailed.
38:04Bro, the idea you've absolutely sold it to me.
38:07The caramel's in this cake.
38:08Yes, the caramel's in the camera with a chocolate and peppermint microphone.
38:13Robbie, your sponge looks lovely.
38:16And it's clever because two people could eat this cake who have two different preferences,
38:19like me and Liam.
38:25I wasn't too sure about the mint, because mint can be an overpowering flavor.
38:29But the balance is great.
38:30It's like eating one of those after-dinner mints.
38:32I love it.
38:35For the caramel one, I would have liked more of that icing in there.
38:38There's three layers of cake there.
38:40You just need a little bit more just to balance it out.
38:43But love it, bro.
38:44Really good attempt.
38:49I love your color scheme.
38:51Even though you've used sweets, it does contribute to the overall look.
38:54So visually, you like it.
38:56The use of the isomalt, super, super creative and gorgeous.
39:00I didn't even know what isomalt was until I was in my 20s.
39:03There's dried blueberries and some blueberry powder.
39:05The sponge is very moist, but fresh blueberries might have worked better, because there is a slight bubblegum flavor to it.
39:19But overall, I really do like it.
39:22Your vertical cake is not the tidiest, right?
39:29No.
39:30However, it's a log.
39:32Logs ain't tidy, so it does help.
39:35And you can just see the swirl.
39:36I really do like the look.
39:40So it's chocolate and cream, right?
39:42It was meant to have jamming, but it didn't call in time.
39:44It looks really fluffy.
39:46Erin, the sponge is lovely.
39:51And what you did was attempt a technically very difficult cake.
39:54You were not falling back on any rising agent, which is so hard.
39:58And it's absolutely delicious.
40:00My only thing, I wish that raspberry jam was cool enough, because then it would have taken it to a next level.
40:08OK.
40:09Well done.
40:09When I hear the word fantasy, I think of dreams and rainbows and that sort of thing.
40:17So I kind of went for that in this cake.
40:19You ain't playing no games.
40:20Hip, trendy, bit of me.
40:23It looks almost shop-bought.
40:25The drip detail and the chocolate decoration.
40:28It's pretty amazing.
40:31Do you know when the knife just drops down into a sponge, like...
40:36Very good sign.
40:37And Rhys, it's a vanilla sponge with a strawberry jam?
40:40Yeah.
40:44Every single layer is even, and it's as light as a feather.
40:48You've executed the texture and the flavour to a tea.
40:52Your cake had oil and butter in it as well, right?
40:55Yeah.
40:56I'm nicking that idea, because this is fabulous.
41:03Fern, it looks great.
41:05I know exactly what it is.
41:06The detail is fantastic.
41:08Brilliant.
41:09The fondant is a bit patchy around the sides.
41:11However, that piece of carrot cake over there looks incredibly moist.
41:17I'm gonna go for the yarn.
41:21I was slightly worried when you said you were putting in a lot of cinnamon,
41:25but it's lovely.
41:26It's very warming on the palate.
41:28Spices are balanced well.
41:29Just give me a cup of tea and I'll be sorted.
41:31Spices, I'm immediately quite blown away by how big it is.
41:38I love how you illustrated the waterfall.
41:40Very clever ice and malt.
41:42I love how you made dirt as well out of biscuits.
41:45Yeah.
41:46I cannot wait to cut into this.
41:47Okay.
41:49And this is carrot cake number three.
41:51Yeah.
41:55How many people does this feed?
41:56I love Jamaica, maybe?
41:58Probably.
41:59The flavour's there.
42:05The spices are there.
42:06That orange cream cheese.
42:08The balance between zestiness and the warmness and the spices with the carrot.
42:11I do love it.
42:15And I have to say, it was very tight, but this is my favourite carrot cake.
42:24I can tell it's a spider.
42:26If this showed up on my bedroom floor, I would be terrified.
42:29It's a bit flat.
42:30It's like being squashed.
42:31Okay, forget about the heat.
42:33I know what it is.
42:34You can see the legs, the eyes, spider cake.
42:37And I wished the marshmallow webbing just more of that.
42:40Greedy.
42:42Yeah, always.
42:44Is the spider a chocolate sponge?
42:45Yeah.
42:46So you made two different types of sponges?
42:47Yeah.
42:48Cool.
42:49And chocolate and ash.
42:50And caramel in the middle, right?
42:51Yeah.
42:51Caramel, caramel.
42:57The vanilla sponge is so tasty.
43:00And the chocolate sponge is so moist that I would personally like to eat more of it.
43:05My only thing, yeah?
43:06More caramel.
43:08Thank you very much.
43:10Amazing effort.
43:11Well done.
43:13After the judging, well, overall, I'm happy.
43:16It was a lot better than I thought it would be.
43:18I always hoped the taste was good.
43:22The meringue is actually as flat as a pancake.
43:24I'm really nervous.
43:25I really want to stay till tomorrow.
43:27When Liam said that he wanted to steal my idea of using butter and oil, that was really cool.
43:31I have to keep an eye out.
43:33Copyright my bake.
43:34Based on both cake challenges, our judges have made up their minds about who they'll be sending home and who they'll be crowning Starbaker.
43:45What a great job you did today.
43:47Some of the best cakes we've had, right?
43:49Definitely.
43:50But Rav and Liam have made their decision.
43:53The name of today's Starbaker is...
43:56...Reese.
44:00Congratulations.
44:01Nice job.
44:04Well done, Reese.
44:07And now the flip side.
44:09The person going home is...
44:11Nobody, actually, because you're all coming through to tomorrow, where we're going to see you for biscuit day.
44:21Well done.
44:23It was too close a call, wasn't it?
44:25Yeah, great job.
44:26You are so good.
44:28I can't believe it.
44:29I honestly thought I'll be going home.
44:31Your cake was really tasty.
44:32I really thought I was in the validation zone.
44:34Well done, Reese.
44:36You did so well.
44:38Whenever I watch it on TV and a person's like, oh yeah, I got Starbaker.
44:41You never know how it feels.
44:42It's just crazy.
44:43I am so happy about it.
44:45You guys have started, like, up there.
44:48The stand was so high to do.
44:50It wouldn't have been right if we send anyone home.
44:52If they can do this with cake, imagine what they can do with biscuits, bread, desserts.
44:57I'm so excited.
44:58Yes!
44:59I'm still in the bake-off!
45:01I'm in the bake-off!
45:04Tomorrow, it's back to biscuits.
45:07Yes!
45:08Woo!
45:08A thirst-quenching technical.
45:10How's the milk going to stay in the cup?
45:12Has some bakers crying over spilt milk?
45:14Oh my gosh.
45:16Please need to cook.
45:17Please need to cook.
45:18And who's show-stopping biscuit masterpiece?
45:20It's cracked in half!
45:22Will put them in the picture.
45:23Usually, it's a piece of art.
45:25For a place in the next round.
45:27Hold my biscuits.
45:31Thanks.
45:32Yeah.
45:33Thanks for making it.
45:36Yay.
45:36Great.
45:37Thank you, nice.
45:38We'll be back.
45:38That's our next one.
45:39Hey.
45:40Thank you, buddy.
45:41Hey.
45:41Hey, hey.
45:42Hey.
45:43Hey.
45:44Hey.
45:45Hey.
45:45Hey.
45:46Hey, hey.
45:46Hey.
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45:48Hey.
45:48Hey.
45:49Hey.
45:49Hey.
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45:51Hey.
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45:54Hey.
45:55Hey.
45:55Hey.
45:56Hey.
45:56Hey.
45:56Hey.
45:57Hey.
45:57Hey.
45:58Hey.
45:59Hey.
45:59Hey.
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