- 9 hours ago
Junior Bake Off - Season 11 Episode 13
Category
🎥
Short filmTranscript
00:00Nink nink nink nink nink nink.
00:01Don't make that noise, Gary, sorry Daddy, but I'm nervous.
00:04Oh hi! As you know I'm planning to retire in 2013,
00:08and the business over to my son Gary.
00:09So I thought I'd let him introduce the show today.
00:12Off you go, Gary.
00:13Okay.
00:14Welcome to... You've been framed!
00:16It's not YOU feel framed, is it, Gary, it's Junior Bake Off.
00:19Never heard of it! Sorry, daddy!
00:21Oi!
00:22Where are you going with that camera?
00:23Welcome 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.
00:53Isla 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.
01:19For some.
01:20Oh yes.
01:21A supersized showstopper.
01:23Yes.
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.
01:47Yay.
01:47I really like parties.
01:51The most memorable one I've had was my carrot themed birthday party.
01:56Amazing.
01:57It's really tight.
01:58Yeah that's good.
01:59Oh my god.
01:59My favourite party food is probably crisps.
02:06I love party games.
02:12I love winning musical statues.
02:14I remember one time I won and my little cousin he was in second place.
02:18But my mum told me to give the prize to him.
02:22I'm great.
02:24It's not going to be easy guys.
02:26It is not going to be easy.
02:27Let's break it down and everybody say.
02:30Party.
02:31Morning bakers.
02:33It's party day.
02:35And your technical challenge has been set by the so called king of the dance floor.
02:39His words not mine.
02:40Liam Charles.
02:42Liam do you have any tips for the bakers today?
02:44In case this challenge is nacho thing.
02:47Make sure you impress with toppings that zing.
02:50Well it is a technical challenge.
02:52It's judge blind.
02:53So foxtrot off.
02:54For your technical challenge Liam would like you to make his loaded sweet nachos.
03:01Fun fact.
03:02Nachos were actually invented in Kent in 1923 by Nathaniel Chose.
03:07Your loaded sweet nachos must consist of tortilla triangles
03:12dusted 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.
03:25Get set.
03:26Bake.
03:30Hey.
03:30What's this?
03:31The bakers have been given the same ingredients.
03:34The ingredients of a good party are fun, friends, cake and presents.
03:40And recipe.
03:40I've got so many sheets of paper I don't even know what to do with it.
03:43To make Liam's sweet nachos.
03:45I do like eating savoury nachos.
03:48Sweet nachos.
03:49Never heard of them before.
03:51Liam loves his illusion dessert.
03:52He's got us to make another mashup.
03:55Stir together the flour, sunflower oil,
03:57salt and sugar in water to make a rough dough.
03:59My favourite nacho toppings, salsa.
04:02Because I like spice.
04:03I don't have strawberries in mine.
04:05But yeah, it could be nice.
04:06Hi there, Kitto.
04:07It's party day.
04:08Yeah.
04:09Sweet nachos to put me in the party mood.
04:12Hopefully it's not like the sweet sushi.
04:14Oh, don't.
04:16A bit peculiar.
04:16You should see him up in his attic room trying to come up with ideas, like Beethoven composing his fifth symphony.
04:25Liam, what on earth do we have here? Have you been to the cinema?
04:28These are my loaded sweet nachos.
04:31Another illusion.
04:33Yes, another illusion.
04:34We've got popcorn sugar dusted tortillas, a lima mean guacamole.
04:39We've got a white chocolate cheese sauce and a strawberry salsa.
04:42There's a lot to it.
04:44There's loads to juggle.
04:45We have the sweet tortilla chips.
04:46Like a flour tortilla.
04:48Essentially, we want that nacho snap.
04:50And then you've gone for this, I mean, buttercream.
04:52I want this to resemble guacamole.
04:54It's made of a sweet flour paste.
04:57The baker's early doors have to make sure that flour is cooked up.
05:01Done correctly, it's smooth, it's velvety.
05:04Mmm.
05:05These are nice!
05:06Mmm.
05:08Yeah, I like this.
05:10You get so many different elements in one go.
05:12The tortilla chip itself is crisp and that white chocolate complements the other flavours with the strawberry as well.
05:19Yummy.
05:20What's the nachos' favourite dance?
05:23Salsa!
05:23The baker's first job is to make the sweet tortilla chips.
05:35Roll the dough out and it should be really thin.
05:37The same thickness as a birthday card.
05:40I like the play on words there, a birthday card.
05:42Hi there, Ayla.
05:43Hi!
05:43What sort of party do you like?
05:45A swimming party.
05:46What sort of games do you play at those parties?
05:48Musicals.
05:49Statues.
05:50Statues?
05:51Yeah, I wouldn't want that on my conscience.
05:52And you'd sink?
05:53Yeah, you would sink passion.
05:54You would drown.
05:55Do you want a game?
05:56OK.
05:57Da-da-da-da-da-da-da-da-da.
05:59Da-da-da-da-da-da-da-da-da-da-da.
06:02Da-da-da-da-da-da-da-da-da.
06:05I'm just going to cut out my nachos now.
06:08Like triangles?
06:10Isosceles or equilateral?
06:12While shaping their chips.
06:14Equilateral.
06:14Because of course the square on the hypotenuse is equal to the square on the two remaining sides.
06:20It's important not to overcomplicate things.
06:23things I think it's really important to get all of the nachos uniform if you don't get them the
06:29same they're not gonna cook evenly oh my gosh I think I did it wrong right I'm starting again
06:36the quicker they are in the oven I feel like everyone's a very neat they said it doesn't
06:42need to be perfect yeah they're not really gonna see the nachos because it's gonna be
06:46covered aren't they the quicker they can get on with the first of multiple toppings 10 minutes
06:53I'm making the guacamole or lime mine to create the illusion of sweet guacamole the
07:01bakers need to make a lime ermine buttercream we put the sugar flour and salt into a small saucepan
07:09sugar oh a complicated recipe with several different stages add in the milk and whisk
07:16together to create a paste the first is making a thickened flour paste which will be whipped
07:21into butter with green food coloring later surprisingly this is gonna turn into guacamole
07:27oh I can't imagine it's tasting really nice thickening the paste is a time-consuming process
07:32whisk continually until the mixture is thick and coming away from the sides of the pan but two
07:39bakers are already playing catch-up I think it's kind of working now second time lucky getting the mix
07:49hot will allow it to reduce let's find the highest heat if the heat is too low the mixture will never
08:05thicken nachos of course big in Mexico which is where I bought these maracas there's still a Mexican time so
08:18there's a slight delay 30 minutes bakers oh god you're halfway through half an hour's already gone
08:26there's so many things to deliver all the elements of Liam's dish I just want to get everything done
08:31in time the nachos are nearly out requires a lot of juggling okay let's take a look at my natural while
08:40they wait for the ermine flour paste to thicken those are looking quite good yeah they're not bad the bakers
08:50need to check on their tortillas yeah when would you even eat nachos you always get them at those
09:00like like pubs and stuff you go to a lot of pubs yes well you would eat like a big bag of them in
09:07front of Antiques Roadshow really yeah to transport yourself away you're so much in common either
09:15then if it's fully cooked I'm not sure I'm just gonna think they are hmm hopefully they're gonna crisp up in the
09:27oven how thick is your mixture it's getting there so it takes a while oh it's doing it yes yes it's coming a bit off the
09:40sides once the right thickness is achieved I don't know mine's like really thick yeah just gonna go with
09:49it if I shove this in the freezer it might harden up a bit the flour paste needs to be thoroughly cooled
09:57before being whipped into the butter but Humphrey is in danger of being late to the party this is
10:08taking so long I love my Mexican maracas even if there is a slight time delay on them
10:15oh my gosh you've got 15 minutes left not good I'm not feeling good just not got enough time
10:34I'll go up one I'll put it on late I think I'm doing okay for time now gosh oh yeah with the clock
10:42ticking the bakers must master multitasking to create their sweet nacho toppings there's a lot
10:49of multi-tasking going on here including the lime ermine buttercream guacamole is that thick or not
10:55it needs to be much thicker than that Humphrey I don't want you to go the popcorn sugar
11:03popcorn sugar does sound delicious the strawberry salsa right now I'm chucking up my strawberry
11:09I couldn't really be bothered to chop up the mint leaves individually this kind of work I'm cutting
11:14them as small as I can to make the salsa but I am leaving a few chunks in because it is salsa in the white
11:19chocolate sauce I just poured the hot cream into the chocolate it must be smooth and silky no it's
11:26please not what's this gooey stuff with the lumps in it that's supposed to be the cheese sauce lumps of
11:33cheese I suppose don't they I need to melt it in the microwave use the orange food coloring to make
11:39a pale orange cheese color that's very orangey yeah I'm quite happy with those hey there Humphrey
11:48hello Harry how you feeling I'm not feeling too good about party day mixture is not thickening my
11:55nachos are done would you mind whisking that for me whisking yeah happy to yeah thank you
12:00so are you a big party guy no I hate parties I never like parties no rubbish just get to the main stuff
12:12that's what I do just turn up the party where's the goodie bag a couple of cans right thank you
12:19home by half past 10 to watch news night perfect night just wondering how these maracas work let's
12:27open one up that's right it's a little Mexican man in there he's got his pockets full of beans
12:35and when he jumps up and down 10 minutes bakers 10 do we actually yeah yeah yeah I just need to grab
12:50this out the freezer now for most of the bakers the ermine buttercream is about to finally come
12:55together add the button here and just start whipping it now but if the flour paste is still too warm
13:02adding it to the butter will result in a hot sticky mess it's getting there and one baker still has
13:09to cool his slowly add the spoonful of the cool flour mix just not got enough time it's really odd
13:19cuts flour with butter it should feel like all mixed in as the other bakers finish the final steps of
13:27Liam's recipe it's just getting all these like topping stuff Humphrey is playing a desperate game of
13:33ketchup I'm setting in the food coloring green how much green I'm looking for like an avocado-y color it
13:43needs to be smooth and yet thick it's actually going quite well come on come on it's not looking bad
13:52it's not cool yeah it definitely thickened up yes this is looking guackish I'm just trying to do
14:04everything all at once okay a bit messy but that's okay okay lime curd fold through the lime curd all right
14:11okay
14:12guacamole
14:14how long have we got five minutes bakers oh my god oh my god oh my god five minutes
14:22mate are you joking to construct the nachos place in a plastic basket oh put the ugly ones in the bottom
14:32oh
14:34salsa
14:36smells really good let's give them a generous portion
14:42guacamole what am I doing with this curd two tablespoons cheese sauce but the cheese sauce is a bit clumpy
14:52quite proud of this actually does anyone need any help me would you like me to slice these up more yes
14:58he's gonna say like two minutes left or something one minute please bakers you have one minute left
15:07what am I doing okay you need to start presenting now send all assemble assemble all right where's this
15:14going this just it's dollops basically
15:19so you just drizzle over
15:23that's it baking time's up step away from your bake
15:29oh my god
15:32oh my god
15:34please place your sweet nachos behind the photographs of yourselves on the front table
15:39that is flooded
15:44I didn't pipe it
15:46it's a hard challenge though
15:48you all right Humphrey
15:50uh-huh
15:51yeah
15:52you okay
15:53it's a tough one with the timing isn't it
15:56yeah
15:57it literally looks fine
16:03the bakers sweet nachos now face the judges
16:07nice to see him it's Rav and Liam
16:09and they have no idea whose is whose
16:13so we were looking for sweet nachos
16:16dusted in popcorn sugar
16:18white chocolate cheese sauce
16:19strawberry salsa
16:20and a lime Amin
16:22guacamole
16:23hey
16:24the Amin frosting looks really light and pretty
16:29the tortilla chips
16:30great snap
16:34the lime Amin
16:36lovely texture
16:38the cheese sauce is spot in terms of colour as well
16:40salsa is lovely
16:41salsa is lovely
16:42the tortilla chips are really well baked
16:44they're beautiful
16:45I think all the elements are great
16:46okay next one
16:48the tortilla chips look like a really good size
16:51it really looks like guacamole
16:54really nice snap
16:57I really like the tortillas
16:59they're super crisp really light
17:00really good texture with your lime Amin frosting
17:03white chocolate chips hasn't melted
17:06next one
17:08I like the way that it's covered in that cheese sauce
17:11oh
17:12that is loaded
17:14that's loaded
17:15the frosting is really nice good texture
17:21the actual tortilla a bit tough hasn't got the nice snap to it
17:25white chocolate sauce is spot on
17:27there's hardly any salsa
17:28your tortilla chips look really good but your frosting is runny and your cheese sauce is lumpy
17:37the tortillas are actually really well baked but the sauce isn't quite right
17:44and the texture of your Amin frosting and your cheese sauce is very gluey
17:49next one
17:50you 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 it's a salsa you need everything to be chopped and your tortilla chips are slightly on the base
18:11last one
18:13the frosting looks like it's on the verge of splitting
18:17these tortillas are more like a biscuit they are slightly thicker the frosting is actually good I think it just needed a bit more whipping
18:27white chocolate sauce is pretty good
18:30Rav and Liam will now rank the bakers sweet nachos from last to first
18:35in sixth place we have
18:38this one
18:40Humphrey
18:41good attempt but the Amin frosting hasn't worked it's very liquid
18:45fifth place we have
18:47this one
18:49Miko portion was really small tortilla chips were slightly thick but the flavor was there
18:54in fourth place is Kito
18:56and Umair is third
18:58in second place
19:01we have
19:03this one
19:06I left
19:08really good
19:09tortilla chips I liked eating them they were so snappy and delicious
19:13which means in first place
19:15this one
19:17Isla El
19:18the 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
19:28Isla Isla
19:30yeah I'm super duper happy
19:32I think I'm getting the party started today
19:34semi-finals hoping
19:36the tortilla chips are really good
19:38I feel like I could have a shot at getting Starbaker
19:40we need to beat Isla she's had enough Starbakers I 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
19:55the showstopper is the final challenge before Rav and Liam decide who is the day's Starbaker and who will be leaving the competition
20:07welcome 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
20:24or 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
20:43Isla, hat
20:46Kitto, hat
20:48there 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 a giant chicken wing
21:00yeah
21:01what would you supersize
21:02paycheck
21:03that's a lot
21:07oh well
21:09Harry said go big or go home
21:12Isla says go pink or go home
21:14for 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
21:24does anyone have a ruler I can borrow
21:26this is like 32 by 32 so it's a big one
21:31I'm making a giant jaffa cake today
21:33I might do something like a big giant party ring
21:37a 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 done 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
22:01not 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
22:11mmm yum
22:13hopefully it's going to be a party in their mouth
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
22:33how 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
22:48with ambition as large as her mammoth macaron
22:51Isla F will sandwich buttercream
22:53packed with freeze dried strawberry pieces
22:55and a sweet strawberry jam
22:57in sized up shells
22:59giving herself an uphill mountain of macaron to climb
23:02how many times have you made macarons?
23:05once
23:06even the normal size ones?
23:08yeah
23:09once
23:10I've experienced in making meringue
23:12so it's basically the same thing
23:13it's just a bit
23:14like
23:15it's like not the same thing
23:16it's technically incredibly difficult
23:19so you've pushed yourself a lot and I love that
23:21whilst Isla F is pushing herself out of her comfort zone
23:25it just needs a little bit longer in the centre
23:29after coming last in the technical
23:31Humphrey is keeping it simple with an iconic yet understated bake
23:35hi Humphrey
23:36hello
23:37tell us about your supersized party food
23:39I'm making a giant Jaffa cake
23:42because I guess the riskiest thing about this showstopper
23:45is the jelly part
23:46right?
23:47yes
23:48have you set it already?
23:49yes I've made the jelly
23:50and it's just in the fridge at the minute
23:52but I have used less water
23:55so that it holds its shape when you sort of tip it out of the tin
23:58it's gonna be hard
24:00but
24:01I think I've got it
24:03is a Jaffa cake cake or biscuit?
24:06I will stand by this until I dart it
24:08it is a hundred percent a cake
24:10in it
24:11it says it in the name
24:15Humphrey'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
24:23to 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
24:35or 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?
24:48multitasking
24:50like Humphrey, Isla L is also giving a home baked spin
24:54to the recreation of a much loved shop bought classic
24:57so I'm making two of the same cake
25:00it would have been easy 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 supersized 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 randall here
25:16just whisper it then
25:18Mr. Kipling
25:20oh yes that guy
25:22yeah that guy
25:23yes
25:24makes exceedingly large amounts of money
25:26yeah he does
25:29Isla L's colourful party treat will have two layers of foot-long classic chiffon sponge
25:34sandwiching traditional lemon buttercream
25:37and topped with elegant but simple pink and white feathered icing
25:42because the sponges are pretty simple
25:44you kinda need to nail it
25:45pressure
25:46yeah
25:47I know
25:48yeah
25:49don't let those deflate
25:50this is the cookie donuts
25:53the judges require the baker's showstoppers to include at least one baked element
25:58this is rough rough pastry
26:01I'm the only one doing savoury
26:02but 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
26:10do 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 kiddo
26:18what are you making?
26:19a jumbo
26:20massive 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
26:35I just like sausage
26:36yeah
26:37that's enough
26:38yeah
26:39why does everything have to have a back story now?
26:41I know
26:42why can't it just be
26:43I like sausage rolls
26:44I want to make a big one
26:45the pork in kiddo's jumbo sausage roll will be mixed with bacon onions and mustard
26:51encased in rough puff pastry and served alongside a rustic tomato ketchup
26:56a sweet chilli dip and 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
27:16thank you
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
27:33I love supersized food
27:37in fact I've got a supersized gobstopper
27:3960 minutes bakers, you're halfway through
27:46so this is my meringue
27:49the supersized showstoppers now become even more monumental for the bakers
27:54as they tackle large fillings
27:56Humphrey do you want to eat a bowl of frisier strawberries?
28:01wait this isn't like poisonous
28:05it's just frisier strawberries
28:07is it nice?
28:09oh
28:10why 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
28:18oh no
28:20oh
28:21um
28:22I'll just guess
28:28hi there
28:29hello Harry
28:30so
28:31what 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
28:36it's very close
28:38it's a brownie and a cookie
28:39it's full of like
28:40all the good things
28:41like chocolate
28:42chocolate
28:43and uh
28:44chocolate
28:45yeah
28:48smothered in swirling milk and white chocolate
28:51Umay's party bake
28:52will layer scoops of cookie dough around brownie mix
28:55a whipped cream dip
28:57a milk chocolate ganache
28:58and a caramel sauce will be served to the side
29:00accompanying the simple all-in-one bake
29:03so it's gonna be one large piece
29:06yeah
29:07wanted bake
29:08yeah
29:09do you reckon it's ambitious enough for a quarter-final?
29:12um
29:13I think so because the task is to make a supersized party food
29:17of course
29:18I'm making a party food
29:20and it's quite big
29:21so I think that it ticks all the boxes
29:24say hello my boy
29:25good luck
29:26bye
29:28judging the bake time of a titanic treat is tricky
29:32oh my god
29:33oh my god
29:34it will be right to the wire
29:36oh I'm nervous
29:37oh
29:38I'm pleased not that blunt
29:40flash-locking gold
29:42hey happy
29:44but for Isla F
29:46ah
29:47how am I supposed to check if this is baked
29:51the forgotten timer means she's relying entirely on guesswork
29:55it's raw inside
30:09I'm gonna go home today
30:12yeah
30:13while most of the baked elements are complete
30:19yeah I'm happy with that
30:20now it's putting it in the freezer
30:23Isla F's meringue has a supersized crack
30:27it's raw inside still
30:30basically it needs about four more minutes
30:33I might be going home today
30:38hopefully not
30:39don't think that way
30:41don't crack
30:43for the other bakers
30:45assembly can begin
30:48I'm just gonna try and level it out
30:50so my jelly doesn't slide away
30:53Miko
30:55tell us about your supersized party food
30:58so I'm making a giant caterpillar cake
31:01turning these into Swiss rolls
31:02and then putting them all together
31:03so one two and three
31:05wow
31:06you're turning these into Swiss rolls
31:08that's really hard
31:09that's gonna be massive
31:10and hopefully it just goes well
31:12you're actually doing really intricate things
31:15and bringing it together in a fun way
31:16so I'm excited
31:18thank you
31:19the chocolate sponges for Miko's colossal colin
31:22will be spread with buttercream
31:24before being tightly rolled
31:26her caterpillar will be covered in melted milk chocolate
31:29and then adorned with white chocolate feet
31:31antenna and face
31:33are you at all concerned it might look like a worm
31:37it might look like a worm
31:38but the face probably just give it a bit of caterpillar features
31:42my friends would always have these at their parties
31:44and I'd just be in the corner gobbling it up
31:46yeah
31:47speaking about cakes and parties
31:48we actually got you a gift
31:50Isla
31:51Isla
31:52come
31:53Kitto
31:54Kitto
31:55come here
31:56open it
31:57open it
31:58open it
31:59Harry Hills haircare care care
32:01for bald comedians
32:03condition impossible
32:04condition impossible
32:05very clever
32:06shampoo
32:07shampoo
32:08well I'm very deeply touched
32:09thanks
32:10all right
32:11that's enough
32:12no
32:13sorry stop it
32:14oh
32:15get back to your workstations
32:16oh yeah
32:17okay bye
32:18this is a competition
32:19yeah
32:20it's quarterfinals
32:21oh yeah
32:22I love my supersized gobstopper
32:24mind you
32:25it's going to take a lot of licking
32:3030 minutes bakers
32:31you've got 30 minutes left
32:36delicious
32:37two more minutes
32:38what about three
32:39the big bakes need to be decorated with toppings and details
32:44to make them larger than life
32:46you can't really decorate a sausage roll
32:50so instead I am making pastry shapes that are to do with parties
32:56supersizing bakes
32:57I might be on a roll I might not just hopefully everything goes okay
33:02means supersized challenges
33:04come on
33:05when it comes to assembly
33:06I never thought I'd be doing this on the thing
33:08come on
33:09just to cool it a little bit
33:14and for Humphrey
33:17it's the moment of truth
33:20for the set of his jelly
33:22come on
33:26come on
33:27come on
33:28yeah
33:32okay
33:33it's fine
33:35it's fine
33:37I've got this
33:38Humphrey you got this
33:44just take your time with it yeah
33:45books are good enough to me
33:48books are good enough to me
33:52okay that is good
33:53now I'm going to get the other one
33:55I think I should put more cream in
33:57hi kiddo
33:58hello
33:59that's a lot of tomatoes
34:00you ordered too many
34:02no no because I'm making a massive tomato ketchup
34:05with massive sausage roll
34:07I wonder what the largest sausage roll in the world ever was
34:10I think the largest one was the size of a tube train
34:14a tube
34:15oh my god that's massive
34:16and you could actually crawl inside it
34:17and that's how they
34:19encourage you to eat it
34:20was to crawl inside it
34:22and screw
34:23from the inside out
34:24because it needs time to cool as well
34:29how long left?
34:33phew that's a lot of licking
34:35but I'm getting there
34:37problem is all the stuff I've licked off
34:39it's now in my tummy
34:40fifteen minutes bakers
34:44phew
34:45you've got fifteen minutes left
34:48hi ricky you don't just add like another hour onto that
34:50it is what it is
34:52my thing has fourteen minutes left in the oven
34:55fourteen oh you have to get it out really quick then
34:57yes
34:59now it's my favourite part
35:01oh I haven't cut it
35:03this is for the ganache
35:05right I'm going to melt my chocolate now
35:07because if they're still hot
35:08when they go onto the cake
35:09it's going to melt your jelly
35:11it's going good
35:12I'm really happy with it
35:13so far
35:15all of the components are ready
35:16it's just the
35:18marat marat
35:20macaron
35:21marat marat macaron
35:22that's a lovely colour
35:23I've got to say
35:24thank you
35:25it's very angel cakey
35:26you don't see so many angels anymore do you?
35:28no you don't
35:29because the cats
35:30the cats were getting
35:32gradually they died down
35:33the cats?
35:34oh god
35:35yeah once the cats were introduced
35:38the writing was on the wall for the angels
35:42still quite hot
35:43this is the caramel sauce
35:47and this is the whipped cream
35:49just the ganache
35:50when it's set in time
35:53yeah I need to take that out now
35:54it's not cold
35:56but it's colder than it was before
35:59oh I'm nervous
36:01mine is still in the oven
36:02all of the fat from the roll is leaking out
36:09this is looking good on the other hand
36:17it's under baked
36:19really under baked
36:23five minutes bakers
36:25shoot
36:26come for it and you need your scissors
36:27oh
36:32I'm just assembling my caterpillar now
36:34but I'm going to be very surgically precise
36:37it's supposed to be a gooey macaron
36:41looking yummy
36:42very happy
36:44oh yes
36:46where can I put this?
36:52got one ear on
36:53I'm just doing a little chocolate as well
36:56this layer of chocolate has gone really nice
36:58just a bit more chocolate
37:01tomato sauce
37:02sprinkles
37:03yeah party
37:05I would say it's fit for a party
37:07one minute bakers you got one minute left
37:09there is no time
37:11yes
37:12yay
37:13I'm really happy with it
37:15come on
37:16Niko
37:17yeah
37:18do you have time to help me?
37:20wait wait wait wait it's not on
37:24it's not on yet
37:25Arla do you need a help?
37:26it's okay
37:28left left left left left left left left
37:29just put it on it's not baked
37:31careful careful careful careful
37:33oh my gosh
37:35oh my god
37:37it's fine
37:38I'm gonna go home
37:39you can still identify that as a macaron
37:41it's fine it's fine
37:43jump scare
37:44it's fine
37:46sorry
37:47I'm happy with that
37:48add a bit of colour
37:50these are supposed to be balloons
37:52or the head fell off the donkey
37:53it's fine
37:55what?
37:56grizzling chocolate
37:58I mean hopefully it's just enough to get
38:00that's it bakers
38:01time's up
38:03time's up
38:05mine broke into pieces
38:07it's okay it's okay
38:08it looks great I'm telling you
38:10thank you
38:12I took a risk
38:14and it's not worked
38:15I think it's amazing so don't worry okay?
38:17it's judgement time for the bakers supersized party food
38:28Mika could you please bring your supersized party food forward for judging?
38:33I say
38:35wow
38:36wow
38:42I made a giant caterpillar Swiss roll cake with Swiss meringue buttercream
38:47you've really delivered in terms of size
38:49it's really fun and it looks incredibly yummy
38:53ohhh
38:55look at that swirl
38:57that's really impressive that's hard to do
38:59taste it
39:03sponge is light fluffy
39:05Swiss meringue buttercream
39:07tastes delicious
39:09simple effective gorgeous
39:11bosh
39:13your textures are beautiful
39:15the technique of getting the swirl
39:16I know chefs that can't even do this
39:18so good
39:19thank you
39:20well done
39:21I did an angel cake and I did a vanilla chiffon cake with a lemony Swiss meringue buttercream and a lemon fondant icing on top
39:33what I really do like is the feathering on top
39:36thank you
39:38it's light it's velvety
39:40in terms of your Swiss meringue buttercream it is spot on
39:43I really like the flavour of this
39:45I love the icing on top I think it's really nice it's very fresh
39:48even though it's a very simple bake you've managed to make it really gorgeous
39:53thank you
39:57massive
39:59so it's a brookie it's served with a whipped chocolate ganache
40:02caramel and whipped cream
40:04I was worried that it would basically just be a baked brownie on a platter but you've really elevated it
40:09it's a chocolate lovers dream
40:11the texture of your brookie round the edges is spot on
40:14I really like the notes of the brownie the chocolate the cookie
40:16but the middle is under baked
40:19this is my massive sausage roll
40:25it has a tomato ketchup and a sweet chilli jam
40:29I love a sausage roll
40:30you made your own pastry from scratch
40:32I can't wait to eat it
40:36I really like the ketchup
40:39your filling is seasoned really well
40:40it's seasoned really well
40:41the pastry on the top
40:43it is flaky
40:45on the bottom it's under baked
40:47so next time put it on a hot tray directly and that would really get the bottom nice and crisp
40:51but yeah really good effort
40:53thank you
40:57I think you've done a great job of making a Jaffa cake
41:00it looks really realistic
41:02I think you've smashed it
41:03let's just hope that jelly in the middle is set
41:05oh
41:06yeah
41:12I mean it tastes just like a Jaffa cake
41:15the sponge is like a little bit dry
41:17the jelly is really good
41:19nice and punchy but I know you didn't make the jelly from scratch
41:21I agree with Rav
41:22the jelly could have been you know fresh orange juice, a bit of gelatin, sugar
41:26the chocolate on the top is maybe a little bit too thick
41:29but it's a Jaffa cake man, I can't
41:31it's a Jaffa cake
41:37so my supersized party food is a strawberry macaron
41:41obviously 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 out of everybody today
41:49this is a really really technically difficult thing to do
41:53so let's try it
41:55it is under baked, I know that
41:58I'm quite conflicted about this because on the one hand
42:02yes there are some things that aren't quite right about it
42:05but on the other hand it's really yummy
42:07the buttercream is really zingy
42:09you made your own jam as well
42:11you can be really proud of yourself
42:13well done Ayla
42:14thank you
42:20I am definitely in danger
42:23I've worked so so hard to get through to this stage and I just can't let go now
42:29literally like two days away from the final
42:35there's a lot of pressure going into the announcement just because of like you know finishing last in the technical one
42:42I'm definitely still at risk of going home
42:45Rav and Liam have decided who is today's star baker and who will be going home
42:55well done bakers Rav and Liam have made their decision and today's star baker is
43:03is
43:07it's either L
43:11well done
43:15but of course there's bad news too
43:17the person leaving us is
43:21Humphrey I'm afraid
43:24sorry Humphrey
43:27sorry Humphrey
43:29it was very close wasn't it guys
43:31yeah really close really close
43:33you've been so well
43:35I'm gonna miss you so much
43:37obviously I'm a bit sad to go out today but to get this far I'm really proud of myself and it means a lot to me but you know sometimes
43:47it should have happened
43:49sorry Humphrey let's give it up for Humphrey
43:51you did really well
43:53he 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
44:02well done
44:04I feel really good going into the semifinals because now I've got four star bakers under my belt so hopefully I can just to say this keep going strong and then hopefully I'll get into the finals
44:16the bakers only have one more chance to make it to the grand final posh nosh day
44:20let's be having ya
44:21next time
44:25oh hello
44:27it's posh nosh day in the semifinal
44:29you're not posh
44:30I am posh
44:32the bakers tackle a technical fit for a queen
44:34is this what it's supposed to look like?
44:36it's a bit odd
44:38and showstopping dinner party illusion biscuits
44:40beans are looking bad
44:42but with only four places up for grabs in the finals
44:45who will reach the height of sophistication
44:47they've all got holes in them
44:48and who will fall from grace?
44:51oh, oh, I've broken another one
44:53breathe
44:55are you a star baker in the making?
44:58apply for the next series of Junior Bake Off at channel4.com forward slash take part
45:18in the end of the video
45:26you
45:30we are in the administration to keep the brand new
45:34you
45:36you
45:38you
45:41you
Comments