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00:00Don't make that noise, Gary.
00:02Sorry Daddy, but I'm nervous.
00:04Oh, hi.
00:05As you know, I'm planning to retire in 2013
00:08and hand the business over to my son Gary.
00:09So I thought I'd let him introduce the show today.
00:12Off you go, Gary.
00:13OK.
00:14Welcome to You've Been ziet.
00:16It's not You've Been framed, is it, Gary?
00:18It's Junior Bake Off.
00:19Never heard of it.
00:19Sorry, Daddy.
00:21Oi!
00:22Where you going with that camera?
00:26Welcome to Junior Bake Off.
00:28Put me down.
00:29You're so funny.
00:31What are you doing?
00:38Last time.
00:40It was travel day.
00:44Kitto nearly peaked.
00:46Mount Shudan.
00:47You have really pushed yourself today.
00:49But it was Isla L.
00:51Yes.
00:51Who sailed to victory.
00:52Isla L.
00:54Well done.
00:55And while Isla F stalled in the technical.
00:57It's breaking.
00:58It was Penelope.
01:01Whose journey came to an end.
01:03It's Penelope I'm afraid.
01:04Sorry Penelope.
01:05I'm feeling a bit sad.
01:06But I'm very proud of myself.
01:08This time.
01:09It's party day.
01:11The chips are down.
01:13Okay let's do this then.
01:14In a tricky tortilla technical.
01:16Let's take a look at my nachos.
01:18For some.
01:20Oh yes.
01:21A supersized showstopper.
01:23Bliff, bliff, bliff, bliff, bliff.
01:24Will be a colossal celebration.
01:26Oh that's enough.
01:28But for one baker.
01:29Oh my god.
01:30Oh my god.
01:30Oh my god.
01:31This quarter final.
01:32Oh my god.
01:33Will be their final fiesta.
01:36Oh my gosh.
01:43Party day.
01:44Party day.
01:46Party day.
01:46Yay.
01:47I really like parties.
01:51The most memorable one I've had was my carrot themed birthday party.
01:55Amazing.
01:57It's really tight.
01:57Yeah that's good.
01:59Oh my god.
01:59My favourite party food is probably crisps.
02:06I love party games.
02:11I love winning musical statues.
02:14I remember one time I won and my little cousin, he was in second place, but my mum told me
02:19to give the prize to him.
02:22I'm great.
02:24It's not going to be easy guys.
02:25It is not going to be easy.
02:27Party day.
02:27Let's break it down and everybody say.
02:29Party day.
02:32Morning bakers, it's party day and your technical challenge has been set by the so-called king
02:38of the dance floor, his words, not mine, Liam Charles.
02:41Liam, do you have any tips for the bakers today?
02:44In case this challenge is nacho thing, make sure you impress with toppings that zing.
02:50Well, it is a technical challenge, it's judge blind, so foxtrot off.
02:56For your technical challenge, Liam would like you to make his loaded sweet nachos.
03:00Fun fact, nachos were actually invented in Kent in 1923 by a Nathaniel Cho's.
03:06Your loaded sweet nachos must consist of tortilla triangles, dusted with popcorn sugar,
03:13topped with white chocolate cheese sauce and strawberry salsa,
03:17and accompanied by a lime ermine frosting guacamole.
03:21You have one hour in which to make your loaded sweet nachos.
03:24On your marks, get set, bake.
03:27Hey, what's this?
03:31The bakers have been given the same ingredients.
03:33The ingredients of a good party are fun, friends, cake and presents.
03:39And recipe.
03:40I've got so many sheets of paper, I don't even know what to do with it.
03:42To make Liam's sweet nachos.
03:44I do like eating savoury nachos.
03:47Sweet nachos, never heard of them before.
03:49Liam loves his illusion desserts.
03:51He's got us to make another mash-up.
03:53Stir together the flour, sunflower oil, salt sugar and water to make a rough dough.
03:57My favourite nacho toppings, salsa, because I like spice.
04:01I don't have strawberries in mine, but yeah, it could be nice.
04:05Hi there, Kitto.
04:06It's party day.
04:07Yeah.
04:08Sweet nachos to put me in the party mood.
04:10Hopefully it's not like the sweet sushi.
04:13Oh, don't.
04:14Bit peculiar.
04:15You should see him up in his attic room trying to come up with ideas,
04:19like Beethoven composing his fifth symphony.
04:22Liam, what on earth do we have here?
04:24Have you been to the cinema?
04:25These are my loaded sweet nachos.
04:26Another illusion.
04:27Yes, another illusion.
04:28We've got popcorn sugar-dusted tortillas, a lima mean guacamole,
04:32we've got a white chocolate cheese sauce and a strawberry salsa.
04:36There's a lot to it.
04:37There's loads to juggle.
04:38We have the sweet tortilla chips.
04:39Like a flour tortilla.
04:40Essentially, we want that nacho snap.
04:42And then you've gone for this ermine buttercream.
04:44I want this to resemble guacamole.
04:45It's made of a soy sauce.
04:47And then you've gone for this ermine buttercream.
04:50I want this to resemble guacamole.
04:52It's made of a soy sauce.
04:54It's made of a sweet flour paste.
04:56The baker's early doors have to make sure that flour is cooked up.
05:00Done correctly.
05:01It's smooth.
05:02It's velvety.
05:03Mmm.
05:04These are nice.
05:05Mmm.
05:06Yeah, I like this.
05:09You get so many different elements in one go.
05:11The tortilla chip itself is crisp.
05:14And that white chocolate complements the other flavours with the strawberry as well.
05:18Yummy.
05:19Yummy.
05:20What's a nacho's favourite dance?
05:22Salsa.
05:31The baker's first job is to make the sweet tortilla chips.
05:34Roll the dough out.
05:35And it should be really thin.
05:36The same thickness as the birthday card.
05:38I like the play on words there, a birthday card.
05:41Hi there, Ayla.
05:42Hi.
05:43What sort of party do you like?
05:44A swimming party.
05:45What sort of games do you play at those parties?
05:47Musicals.
05:48Statues.
05:49Yeah, I wouldn't want that on my conscience.
05:51And you'd sink?
05:52Yeah, he would sink.
05:53You would drown.
05:54Do you want a game?
05:55OK.
06:04I'm just going to cut out my nachos now.
06:08Like triangles.
06:09Isosceles or equilateral.
06:11While shaping their chips.
06:13Equilateral.
06:14Because of course the square and the hypotenuse is equal to the square on the two remaining sides.
06:19Yeah.
06:20It's important not to overcomplicate things.
06:24I think it's really important to get all of the nachos uniform.
06:27If you don't get them the same, they're not going to cook evenly.
06:31Oh my gosh.
06:33I think I did it wrong.
06:34Right, I'm starting again.
06:36The quicker they are in the oven.
06:38I feel like everyone's a very meat.
06:40They said it doesn't need to be perfect.
06:43Yeah, they're not really going to see the nachos because it's going to be covered out there.
06:46The quicker they can get on with the first of multiple toppings.
06:50Ten minutes.
06:51I'm making the guacamole or lime ermine.
06:58To create the illusion of sweet guacamole, the bakers need to make a lime ermine buttercream.
07:04You put the sugar flour and salt into a small saucepan.
07:08Sugar.
07:09Oh.
07:10A complicated recipe with several different stages.
07:14Add in the milk and whisk together to create a paste.
07:17The first is making a thickened flour paste which will be whipped into butter with green food colouring later.
07:23Surprisingly, this is going to turn into guacamole.
07:26Oh.
07:27I can't imagine it tasting really nice.
07:29Thickening the paste is a time consuming process.
07:33Whisk continually until the mixture is thick and coming away from the sides of the pan.
07:38But two bakers are already playing catch up.
07:43I think it's kind of working now.
07:45Second time lucky.
07:47Getting the mix hot will allow it to reduce.
07:50Let's put on the highest heat.
07:53If the heat is too low.
07:54I've got mine on a medium because there's like the flour and everything in it.
07:59I just don't want to burn the bottom of it.
08:01I think we've just got to trust the process.
08:04The mixture will never thicken.
08:09Nachos of course, big in Mexico which is where I bought these maracas.
08:16It's still a Mexican time so there's a slight delay.
08:2030 minutes bakers.
08:21Oh God.
08:22You're halfway through.
08:24Half an hour's already gone.
08:25There's so many things to do.
08:27To deliver all the elements of Liam's dish.
08:30I just want to get everything done in time.
08:31The nachos are nearly out.
08:33Requires a lot of juggling.
08:35Okay, let's do this then.
08:36Let's take a look at my nachos.
08:39While they wait for the ermine flour paste to thicken.
08:43Those are looking quite good.
08:45Yeah.
08:47They're not bad.
08:48Should I test it all?
08:49The bakers need to check on their tortillas.
08:53Yeah.
08:56When would you even eat nachos?
08:58You always get them at those like pubs and stuff.
09:01You go to a lot of pubs?
09:02Not really, no.
09:04Yes, well you would eat like a big bag of them in front of Antiques Roadshow.
09:09Really?
09:10Yeah.
09:11Oh.
09:12To transport yourself.
09:13Away.
09:14There's so much in common either.
09:15I don't know if it's fully cooked yet though.
09:17I'm not sure.
09:19I'm just going to think they are.
09:23Hmm, hopefully they're going to crisp up in the oven.
09:28How thick is your mixture?
09:31It's getting there so it takes a while.
09:34Oh, it's doing it.
09:35Yes.
09:36Does it see?
09:37Yes.
09:38It's coming a bit off the sides.
09:41Once the right thickness is achieved.
09:45I don't know, mine's like really thick.
09:48I'm just going to go with it.
09:49If I shove this in the freezer, it might harden up a bit.
09:54The flour paste needs to be thoroughly cooled before being whipped into the butter.
10:01But Humphrey is in danger of being late to the party.
10:06This is taking so long.
10:10I love my Mexican maracas, even if there is a slight time delay on them.
10:1415 minutes, bakers.
10:27Oh my gosh.
10:28You've got 15 minutes left.
10:30Not good.
10:31I'm not feeling good.
10:32Just not got enough time.
10:34I'll go up one.
10:35I'll put it on late.
10:37I think I'm doing okay for time now.
10:40Oh yeah.
10:41With the clock ticking, the bakers must master multitasking to create their sweet nacho toppings.
10:47There's a lot of multitasking going on here.
10:50Including the lime ermine buttercream guacamole.
10:53Is that thick enough?
10:54It needs to be much thicker than that.
10:56Humphrey, I don't want you to go.
10:58The popcorn sugar.
11:02The popcorn sugar does sound delicious.
11:05The strawberry salsa.
11:06Right now I'm chopping up my strawberries.
11:08I couldn't really be bothered to chop up the mint leaves individually.
11:12This kind of works.
11:13I'm cutting them as small as I can to make the salsa.
11:15But I am leaving a few chunks in because it is salsa.
11:18And the white chocolate sauce.
11:21I just poured the hot cream into the chocolate.
11:24Must be smooth and silky.
11:25Melt, please melt.
11:26What's this gooey stuff with the lumps in it?
11:30That's supposed to be the cheese sauce.
11:32Lumps of cheese I suppose, aren't they?
11:34I need to melt it in the microwave.
11:36Use the orange food colouring to make a pale orange cheese colour.
11:41That's very orangey.
11:44Yeah, I'm quite happy with those.
11:46Hey there, Humphrey.
11:47Hello, Harry.
11:49How are you feeling?
11:50I'm not feeling too good about party day.
11:52My mixture's not thickening.
11:54My nachos are done.
11:55Would you mind whisking that for me?
11:57Whisking, yeah.
11:58I'm happy to, yeah.
12:03So, are you a big party guy?
12:05No, I hate parties.
12:06I never like parties.
12:08Oh, rubbish.
12:10Just get to the main stuff.
12:12That's what I do.
12:13Just turn up the party.
12:14Where's the goodie bag?
12:16Couple of cans.
12:17Right, thank you, Harry.
12:18Home by half past ten to watch news night.
12:21Perfect night.
12:24Just wondering how these maracas work.
12:26Let's open one up.
12:28That's right.
12:29It's a little Mexican man in there.
12:32He's got his pockets full of beans,
12:34and when he jumps up and down...
12:40Ten minutes, bakers!
12:42Ten.
12:43Do we actually?
12:44Yeah.
12:45I just need to grab this out of the freezer now.
12:51For most of the bakers,
12:52the ermine buttercream is about to finally come together.
12:56Add the butter in here,
12:57and just start whipping it now.
12:59But if the flour paste is still too warm,
13:01adding it to the butter will result in a hot, sticky mess.
13:04It's getting there.
13:07And one baker still has to cool his.
13:10Slowly add the spoonful of the cool flour mix.
13:14Just not got enough time.
13:18It's really odd.
13:19Cooked flour with butter.
13:21It should feel like all mixed in.
13:23As the other bakers finish the final steps of Liam's recipe.
13:26It's just getting all of these, like, toppings and stuff.
13:30Humphrey is playing a desperate game of catch-up.
13:32I'm just adding in the food colouring.
13:35Green. How much green?
13:37I'm looking for, like, an avocado-y colour.
13:40Ah!
13:42It needs to be smooth and yet thick.
13:45It's actually going quite well.
13:48Come on, come on.
13:50It's not looking bad.
13:53It's not cool.
13:55Yeah, it's definitely thickened up.
13:57Yes!
13:59This is looking guackish.
14:01Mm.
14:02I'm just trying to do everything all at once.
14:05A bit messy, but that's OK.
14:08OK, lime curd.
14:09Fold through the lime curd.
14:11Right, OK.
14:13Guacamole.
14:16How long have we got?
14:18Five minutes, bakers!
14:19Oh, my God, oh, my God, oh, my God.
14:21Five minutes?
14:23Mate, are you drinking?
14:26To construct the nachos,
14:29place in a plastic basket.
14:31Put the ugly ones in the bottom.
14:34Dasta.
14:36Smells really good.
14:39Let's give them a generous portion.
14:42Guacamole.
14:44What am I doing with this curd?
14:46Two tablespoons.
14:47Cheese sauce.
14:49But the cheese sauce is a bit clumpy.
14:51Quite proud of this, actually.
14:53Does anyone need any help?
14:54Me.
14:56Would you like me to slice these up more?
14:57Yes.
15:01He's going to say, like, two minutes left or something.
15:04One minute, please, bakers.
15:06You have one minute left.
15:08What am I doing now?
15:10OK, you need to start presenting now.
15:11Assemble, assemble, assemble.
15:13Right, where's this going?
15:14This is just, it's dollops, basically.
15:19So you just drizzle over.
15:23That's it, bakers.
15:25Time's up.
15:27Step away from your bake.
15:33Oh, my God.
15:34Please place your sweet nachos behind the photographs of yourselves on the front table.
15:43That is flooded.
15:45I didn't pipe it.
15:46It's a hard challenge, though.
15:48You all right, Humphrey?
15:50Uh-huh.
15:51Yeah?
15:53It's a tough one with the timing, isn't it?
15:55Yeah.
15:56Yeah.
15:57It's fine.
16:03The bakers' sweet nachos now face the judges.
16:07Nice to see him.
16:08It's Rav and Liam.
16:10And they have no idea whose is whose.
16:13So we were looking for sweet nachos, dusted in popcorn sugar, white chocolate cheese sauce, strawberry salsa, and a lime ermine.
16:22Guacamole.
16:24OK.
16:26The ermine frosting looks really light and pretty.
16:29The tortilla chips.
16:31Great snap.
16:35The lime ermine.
16:37Lovely texture.
16:38The cheese sauce is spot in terms of colour as well.
16:41Salsa is lovely.
16:42The tortilla chips are really well-baked.
16:44They're beautiful.
16:45I think all the elements are great.
16:46OK, next one.
16:48The tortilla chips look like a really good size.
16:51It really looks like guacamole.
16:52Really nice snap.
16:53I really like the tortillas.
16:54They're super crisp, really light.
16:55Really good texture with your lime ermine frosting.
16:56White chocolate chips hasn't melted.
16:57Next one.
16:58I like the way that it's covered in that cheese sauce.
16:59Ooh.
17:00That is loaded.
17:01That's loaded.
17:02The frosting is really nice.
17:03Good texture.
17:04The actual tortilla, a bit tough.
17:05Hasn't got the nice snap to it.
17:06White chocolate sauce is spot on.
17:07There's hardly any salsa.
17:08Your tortilla chips look really good.
17:09But your frosting is runny and your cheese sauce is lumpy.
17:11I like the way that it's covered in that cheese sauce.
17:12Ooh.
17:13Ooh.
17:14That is loaded.
17:15That's loaded.
17:16The frosting is really nice.
17:20Good texture.
17:21The actual tortilla, a bit tough.
17:23Hasn't got the nice snap to it.
17:25White chocolate sauce is spot on.
17:27There's hardly any salsa.
17:29Your tortilla chips look really good.
17:33But your frosting is runny and your cheese sauce is lumpy.
17:42The tortillas are actually really well baked.
17:44But the sauce isn't quite right.
17:45And the texture of your lime frosting and your cheese sauce is very gluey.
17:49Next one.
17:52You have all the elements, but it's just really small.
17:55I want a big loaded portion of sweet nachos.
17:58Cheese sauce is really good.
18:00There are really large chunks of mint, which are quite unpleasant to eat.
18:04I agree with Rav.
18:05It's a salsa.
18:06You need everything to be chopped.
18:07And your tortilla chips are slightly on the base.
18:11Last one.
18:15The frosting looks like it's on the verge of splitting.
18:21These tortillas are more like a biscuit.
18:23They are slightly thicker.
18:24The frosting is actually good.
18:25I think it just needed a bit more whipping.
18:27White chocolate sauce is pretty good.
18:30Rav and Liam will now rank the baker's sweet nachos from last to first.
18:36In sixth place, we have this one.
18:39Humphrey.
18:40Good attempt.
18:41But the ermine frosting hasn't worked.
18:43It's very liquid.
18:45Fifth place, we have this one.
18:49Miko.
18:50The portion was really small.
18:51Tortilla chips were slightly thick, but the flavor was there.
18:53In fourth place is Kitto.
18:54And Umair is third.
18:55In second place, we have this one.
19:05Isla El.
19:06Isla El.
19:07Isla El.
19:08Really good.
19:09Tortilla chips.
19:10I liked eating them.
19:11They were so snappy and delicious.
19:13Which means in first place, this one.
19:16Isla El.
19:17The tortilla chips were well baked and all the elements were spot on.
19:22Come and have a look at each other's nachos and we'll see you shortly for the showstopper challenge.
19:29Isla Isla.
19:30Yeah.
19:31I'm super duper happy.
19:32I think I'm getting the party started today.
19:35Semi-finals.
19:36Hoping.
19:37The auto-teach is already good.
19:38I feel like I could have a shot at getting Starbaker.
19:41We need to beat Isla.
19:42She's had enough Starbakers.
19:43I need one.
19:45I'm a bit nervous for the showstopper because I do have to prove myself.
19:49But I'm excited for it because I know it's something that I'm capable of doing.
19:53The showstopper is the final challenge before Rav and Liam decide who is the day's Starbaker
20:05and who will be leaving the competition.
20:09Welcome back bakers.
20:11It's go big or go home this afternoon.
20:14Given it's a competition, probably best to go big.
20:17Because Rav and Liam would like you to supersize your favourite party food.
20:22Be it a colossal custard cream or a party ring the size of a mini Metro steering wheel.
20:28It must have at least one baked element and must be giant when compared to the original.
20:33You have two hours in which to make your supersized party food.
20:39On your marks, get set.
20:41Bake!
20:44Isla, hat.
20:46Kitto, hat.
20:49There you are.
20:50If you could supersize anything, what would you?
20:52Custard cream actually.
20:54Or a giant donut kebab.
20:56A giant chicken wing for you.
20:58Yeah.
20:59A giant chicken wing.
21:00Yeah.
21:01What would you supersize?
21:02Paycheck.
21:03Oh.
21:04That's a lot.
21:07Oh well.
21:08Harry said go big or go home.
21:09Isla says go pink or go home.
21:10For today's showstopper, we've asked the bakers to make supersized party food.
21:19I'm trying to make it as big as I can, so I'm putting three Swiss rolls together.
21:22Size really does matter.
21:23Does anyone have a ruler I can borrow?
21:24This is like 32 by 32, so it's a big one.
21:30I'm making a giant Jaffa cake today.
21:33I might do something like a big giant party ring.
21:36A giant donut.
21:39I am making a massive sausage roll.
21:43Because the bakers will be supersizing their bakes, they need to be really mindful on their bake times.
21:48The sooner I get this in, the better.
21:50I'm just making my jelly.
21:52You've got to chill it immediately.
21:54Everything is bigger, so everything's going to take longer to make.
21:57So I just need to make sure to cook the sausage, not poison the judges.
22:03I want them to go all out on their decoration.
22:05I need to make it look exactly like the original.
22:08But most importantly, it has to taste delicious.
22:12Mmm, yum.
22:13Hopefully it's going to be a party in their mouth.
22:18Eh, eh, eh, eh.
22:22Isla, how are you?
22:23I'm good.
22:24Tell us about your supersized party food.
22:26So my supersized party food is a strawberry macaron.
22:29And it's got a strawberry jam in it with a strawberry buttercream.
22:34How big are we talking, Isla?
22:35Eight inches.
22:36Well, macarons are one of the hardest things you can make.
22:39And you've chosen to make a supersized version.
22:41Yeah.
22:42Yeah.
22:43That's really hard.
22:44I want star baker.
22:45Do you?
22:46I do.
22:47With ambition as large as her mammoth macaron, Isla F will sandwich buttercream packed with
22:54freeze-dried strawberry pieces and a sweet strawberry jam in sized-up shells, giving herself an uphill mountain of macaron to climb.
23:02How many times have you made macarons?
23:05Once.
23:06Even the normal sized ones?
23:07Yeah.
23:08Once.
23:09I've experienced in making meringue, so it's basically the same thing.
23:13It's just a bit, like...
23:14It's, like, not the same thing.
23:17It's technically incredibly difficult.
23:19Mm-hmm.
23:20So you've pushed yourself a lot and I love that.
23:22Whilst Isla F is pushing herself out of her comfort zone.
23:26It just needs a little bit longer in the centre.
23:29After coming last in the technical, Humphrey is keeping it simple with an iconic yet understated bake.
23:35Hi, Humphrey.
23:36Hello.
23:37Tell us about your super-sized party food.
23:39I'm making a giant jaffa cake.
23:42I guess the riskiest thing about this showstopper is the jelly part, right?
23:46Yes.
23:47Have you set it already?
23:48Yes, I've made the jelly and it's just in the fridge at the minute, but I have used less water so that it holds its shape when you sort of tip it out of the tin.
23:58It's going to be hard, but I think I've got it.
24:03Is a jaffa cake a cake or biscuit?
24:06I will stand by this until I doubt it. It is 100% a cake.
24:10Isn't it?
24:11It says it in the name.
24:14Humphrey's Jumbo Jaffa will layer an orange jelly over a firm sponge base.
24:19A thin layer of chocolate will coat the top scored across the surface to closely replicate the iconic treat.
24:27I mean, everyone knows what a jaffa cake is.
24:30It's got to be sort of dry and a little bit stale tasting.
24:36Or is that just the ones that I get from my mum?
24:40I don't think your mum's treating you properly.
24:43Can I come and live with your mum?
24:45Multitasking.
24:46Like Humphrey, Ayla L. is also giving a home-baked spin to the recreation of a much-loved shop-bought classic.
24:57So, I'm making two of the same cake.
25:00It would have been easier if I was just doing one of the same batter, but no.
25:03I have to make everything harder for myself.
25:05Hi, Ayla.
25:06Hi.
25:07Tell me about your super-sized party food.
25:09So, I'm doing an angel cake.
25:11When you say angel cake, what do you mean by that?
25:14So, I can't, I don't think I can say the random here.
25:17Just whisper it then.
25:18Mr. Kickley.
25:20Oh, yes.
25:21That guy.
25:22Yeah, that guy.
25:23Yes.
25:24Makes exceedingly large amounts of money.
25:26Yeah, he does.
25:29Ayla L.'s colourful party treat will have two layers of foot-long classic chiffon sponge,
25:34sandwiching traditional lemon buttercream, and topped with elegant but simple pink and white feathered icing.
25:42Because the sponges are pretty simple, you kind of need to nail it.
25:46Russia.
25:47Yeah.
25:48I know.
25:49Don't let those deflate.
25:52This is the cookie dough mix.
25:54The judges require the baker's showstoppers to include at least one baked element.
25:59This is rough-off pastry.
26:01I'm the only one doing savoury.
26:03But baking at scale.
26:04It's quite a small bowl, actually.
26:06I wasn't anticipating this size.
26:08Makes it much harder to achieve perfection.
26:11Do I have enough?
26:12Do I have enough?
26:13Do I have enough?
26:14I have enough!
26:15Literally just finished my piping bag.
26:17Hi, Kitto.
26:18What are you making?
26:19A jumbo, massive sausage roll.
26:21What attracts you to the sausage roll?
26:23I don't really know.
26:25Did you have an early experience with the sausage roll that you've drawn on?
26:29I don't really have a massive story behind mine.
26:32No backstory?
26:33To the sausage roll?
26:34To the sausage roll?
26:35I just like sausage.
26:36Yeah.
26:37That's enough.
26:38Yeah.
26:39Yeah.
26:40Why does everything have to have a backstory now?
26:41I know.
26:42Why can't it just be, I like sausage rolls, I want to make a big one?
26:46The pork in Kitto's jumbo sausage roll will be mixed with bacon, onions and mustard, encased
26:51in rough puff pastry, and served alongside a rustic tomato ketchup, a sweet chilli dip,
26:58and painted pastry party decorations.
27:01What pastry are you using?
27:03So, I'm using rough puff pastry.
27:05Lovely.
27:06You've made yourself?
27:07Yes.
27:08Okay, so you've really got to focus on those bake times.
27:10It's never going to cook.
27:12Yes, yes.
27:13It needs like an hour to cook it.
27:15We'll leave you to it.
27:17Good luck.
27:18Good luck.
27:19Oh, it's heavy.
27:20With all the big bakes going in the oven.
27:22That is going in for 20 minutes.
27:25Miko, could you open the oven?
27:27Of course.
27:28Kitto's extra long sausage roll will take the longest of all.
27:31Of course.
27:32See you later.
27:36I love supersized food.
27:37In fact, I've got a supersized gobstopper.
27:4360 minutes, bakers.
27:44You're halfway through.
27:46So, this is my meringue.
27:50The supersized showstoppers now become even more monumental for the bakers as they tackle
27:55large fillings.
27:58Humphrey, do you want to eat a bowl of freeze-died strawberries?
28:03Wait, this isn't like poisonous.
28:05It's just freeze-died strawberries.
28:07Is it nice?
28:09Oh!
28:11Why are they so sour?
28:12Is it sour?
28:13Did I not put the timer on?
28:15Oh my gosh, I didn't put it on.
28:19Oh, no.
28:23I'll just guess.
28:28Hi there.
28:29Hello Harry.
28:30So, what are you supersizing?
28:32A brookie.
28:33I've not come across a brookie before.
28:34What is it then?
28:35A cul-de-sac in Liverpool?
28:37It's very close.
28:38It's a brownie and a cookie.
28:39It's full of, like, all the good things, like chocolate, chocolate, and chocolate.
28:48Smothered in swirling milk and white chocolate, Umay's Party Bake will layer scoops of cookie
28:54dough around brownie mix.
28:56A whipped cream dip, a milk chocolate ganache, and a caramel sauce will be served to the side,
29:01accompanying the simple all-in-one bake.
29:05So it's going to be one large piece?
29:07Yeah.
29:08Wanted bake?
29:09Yeah.
29:10Do you reckon it's ambitious enough for a quarter-final?
29:13Um, I think so, because the task is to make a supersized party food.
29:18Of course.
29:19And it's quite big.
29:20So I think that it ticks all the boxes.
29:22Say hello, my boy.
29:23Good luck.
29:24Bye.
29:25Judging the bake time of a Titanic treat is tricky.
29:28Oh, my God.
29:29It will be right to the wire.
29:30Oh, I'm nervous.
29:31Oh, actually, it's not that bad.
29:32Flash looking good.
29:33Hey, happy.
29:34But for Isla F.
29:35Ah.
29:36How am I supposed to check if this is baked?
29:38No.
29:39No.
29:40No.
29:41No.
29:42No.
29:43No.
29:44No.
29:45No.
29:46No.
29:47How am I supposed to check if this is baked?
29:49The forgotten timer means she's relying entirely on guesswork.
30:04It's raw inside.
30:09I'm going to go home today.
30:12Yeah.
30:15while most of the baked elements are complete yeah i'm happy with that now it's putting it in
30:23the freezer isla f's meringue has a supersized crack it's raw inside still basically it needs
30:32about four more minutes i might be going home today hopefully not don't think that way don't
30:42crack for the other bakers assembly can begin i'm just gonna try and level it out so my jelly
30:52doesn't slide away miko tell us about your supersized party food um so i'm making a giant
31:01caterpillar cake turning these into swiss rolls and then putting them all together so one two and
31:05three wow you're turning these into swiss rolls that's really hard that's gonna be massive and
31:11hopefully it just goes well you're actually doing really intricate things and bringing it
31:16together in a fun way so i'm excited the chocolate sponges for miko's colossal colin will be spread
31:24with buttercream before being tightly rolled her caterpillar will be covered in melted milk chocolate
31:30and then adorned with white chocolate feet antenna and face are you at all concerned it might look
31:37like a worm it might look like a worm but the face probably just give it a bit of caterpillar
31:42features my friends would always have these at their parties and i'll just be in the corner
31:46gobbling it up yeah speaking about cakes and parties we actually got you a gift isla isla come
31:53help kids oh come here oh yeah open it open it
31:59harry hills hair care kit here for bald comedians condition impossible very clever
32:05shampoo shampoo well i'm very deeply touched next
32:10all right enough all right it's nice no sorry stop it oh get back to your workstations
32:16okay bye this is a competition yeah it's quarterfinals yeah i love my supersized gobstopper mind
32:25you it's going to take a lot of licking
32:2630 minutes bakers you've got 30 minutes left
32:33delicious two more minutes what about three
32:40the big bakes need to be decorated with toppings and details to make them larger than life you
32:47can't really decorate a sausage roll so instead i am making pastry shapes that are to do with parties
32:56supersizing bakes i might be on a roll i might not just hopefully everything goes okay means
33:03supersized challenges come on when it comes to assembly i never thought i'd be doing this on the thing
33:08come on just to cool it a little bit
33:10and for humphrey
33:15it's the moment of truth for the set of his jelly
33:22come on come on yeah
33:28okay it's fine it's fine
33:36i've got humphrey you got this
33:40just take your time with it yeah
33:46looks good enough to me
33:49okay that is good now i'm going to get the other one i think i should put more cream in
33:57okay hello hello that's a lot of tomatoes you ordered too many no no because i'm making a
34:04massive tomato ketchup with massive sausage roll i wonder what the largest sausage roll in the world
34:09ever was i think the largest one was uh the size of a tube train a tube oh my god that's massive and you
34:17could actually crawl inside it and that's how they encourage you to eat it was to crawl inside it and
34:22and just go from the inside out
34:24because it needs time to cool as well
34:29how long left
34:33phew that's a lot of licking but i'm getting there problem is all the stuff i've licked off it's now in my tummy
34:4115 minutes bakers you've got 15 minutes left
34:48hurry can you just add like another hour into that it is what it is
34:53my thing has 14 minutes left in the oven 14 oh you have to get out really quick then
34:58yeah now it's my favorite part oh i haven't got it
35:02it's just for the ganache right i'm gonna melt my chocolate now because if they're still hot when
35:09they go onto the cake it's gonna melt your jelly it's going good i'm really happy with it so far
35:15all of the components are ready it's just a stupid marat marat mac macaroon marat marat macaroon
35:23that's a lovely color i've got to say thank you it's very angel cakey you don't see so many angels
35:28anymore do you because the cats the cats were getting gradually they died down oh god yeah once
35:36cats were introduced the writing was on the wall for the angels
35:42still quite hot this is the salted uh the caramel sauce and this is the whipped cream just the ganache
35:51will it set in time yeah i need to take that out now it's not cold but it's colder than it was
35:58before oh i'm nervous mine is still in the oven all of the fat from the roll is leaking out
36:10this is looking good on the other hand
36:18it's under baked really under baked
36:20five minutes bakers shoot comfort you need your scissors
36:32i'm just assembling my caterpillar now but i'm gonna be very surgically precise
36:38it's supposed to be a gooey macaron
36:41looking yummy very happy oh yes where can i put this
36:50i've got one ear on i'm just doing a little chocolate swirl
36:56this layer of chocolate has gone really nice
36:59just a bit more chocolate tomato sauce sprinkles yeah party
37:05i would say it's fit for a party one minute bakers you got one minute left there is no time
37:11yes yay i'm really happy with it
37:14come on miko yeah do you have time to help me yeah yeah
37:23wait wait wait wait it's not on it island do you need a hump it's okay
37:28left left left left left left left just put it on it's not baked careful careful careful careful careful
37:32oh oh my gosh oh my god it's fine i'm gonna go ahead you can still identify that as a mackerel
37:41it's fine it's fine oh jump scare it it's fine sorry i'm happy with that add a bit of color
37:50these are supposed to be balloons or the head fell off the donkey it's fun what drizzling chocolate
37:59i mean hopefully it's just enough to get that's it bakers time's up
38:04time's up mine broke into pieces it's okay it's okay it looks great i'm telling you thank you
38:10i took a risk and it's not worked i think it's amazing so don't worry okay
38:25it's judgment time for the baker's supersized party food miko could you please bring your
38:31supersized party food forward for judging i say wow
38:40i made a giant caterpillar swiss roll cake with swiss meringue buttercream you've really delivered in
38:48terms of size it's really fun and it looks incredibly yummy oh look at that whoa that's
38:57really impressive that's hard to do
39:03aced it sponge is light fluffy swiss meringue buttercream tastes delicious
39:09simple effective gorgeous bosh your textures are beautiful the technique of getting the swirl
39:16i know chefs that can't even do this so good thank you well done
39:25i did an angel cake and i did a vanilla chiffon cake with a lemony swiss meringue buttercream and a
39:31lemon fondant icing on top what i really do like is the feathering on top thank you
39:39it's light it's velvety in terms of your swiss meringue buttercream it is spot on i really like
39:44the flavor of this i love the icing on top i think it's really nice it's very fresh even though it's a
39:50very simple bake you've managed to make it really gorgeous thank you
39:57massive so it's a brookie it's served with a whipped chocolate ganache caramel and whipped cream i was
40:04worried that it would basically just be a baked brownie on a platter but you've really elevated
40:08it it's a chocolate lover's dream the texture of your brookie around the edges is spot on i really
40:15like the notes of the brownie the chocolate the cookie but the middle is under baked
40:19this is my massive sausage roll it has a tomato ketchup and a sweet chili jam i love a sausage roll
40:31you made your own pastry from scratch i can't wait to eat it
40:33i really like the ketchup your filling is seasoned really well the pastry on the top it is flaky on
40:45the bottom is under baked so next time put it on a hot tray directly and that would really get the
40:50bottom nice and crisp but yeah really good effort thank you
40:53i think you've done a great job of making a jaffa cake it looks really realistic i think you've
41:02smashed it let's just hope that jelly in the middle sir oh yeah i mean it tastes just like a jaffa cake
41:15the sponge is like a little bit dry the jelly's really good nice and punchy but i know you didn't
41:20make the jelly from scratch i agree with rav the the jelly could have been you know fresh orange juice
41:25bit of gelatin sugar the chocolate on the top is maybe a little bit too thick but it's a jaffa cake
41:37so my supersized party food is a strawberry macaron obviously your shell on the top has broke
41:44i mean i don't think it's all doom and gloom because you've attempted the most ambitious bake
41:49out of everybody today this is a really really technically difficult thing to do so let's try it
41:55it is under baked i know that i'm quite conflicted about this because on the one hand yes there are
42:03some things that aren't quite right about it but on the other hand it's really yummy the buttercream
42:08is really zingy you made your own jam as well you can be really proud of yourself well done isla thank you
42:21i am definitely in danger i've worked so so hard to get through to this stage and i just can't
42:28like go now literally like two days away from the final there's a lot of pressure going into the
42:37announcement just because of like you know finishing last in the technical one yeah i'm definitely still
42:44at risk of going home rave and liam have decided who is today's star baker and who will be going home
42:58well done bakers rave and liam have made their decision and today's star baker is
43:04it's either l well done but of course there's bad news too
43:21the person leaving us is
43:22humphrey humphrey i'm afraid sorry humphrey it was very close wasn't it yeah really good
43:35i miss you so much obviously i'm a bit sad to go out today but to get this far i'm
43:41i'm really proud of myself and it means a lot to me but you know sometimes stuff happens
43:49sorry humphrey let's give it up for humphrey you did really well he came last in the technical
43:55and then with the showstopper he played it just a little bit too safe to be in the quarterfinals
43:59i know you're shocked but you did very well in the technicals well done
44:05i feel really good going into the semi-finals because now i've got four star bakers under my belt
44:11so hopefully i can just sustain this keep going strong and then hopefully i'll get into the finals the
44:16bakers only have one more chance to make it to the grand final posh nosh day let's be having ya
44:24next time oh hello it's posh nosh day in the semi-final you're not posh i am posh
44:31the bakers tackle the technical fit for a queen is this what it's supposed to look like it's a bit
44:36odd and show-stopping dinner party illusion biscuits beans are looking bad but with only four places up for
44:43grabs in the finals yes who will reach the height of sophistication they've all got holes in them
44:49and who will fall from grace oh i've broken another one breathe
44:56are you a star baker in the making apply for the next series of junior
45:00a bake-off at channel 4.com forward slash take part
45:20so
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