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00:00Over the next five weeks
00:01Wow, it's bigger than I thought it was gonna be
00:04Famous faces
00:05I'm so excited
00:06From the worlds of music
00:07This is crazy
00:09Let's go, let's go, let's go
00:10Television
00:12Nine mango slices
00:13Sim
00:15Broadcasting and comedy
00:16I think they're absolute sods for making students
00:20Will enter the world's most famous tent
00:24Oh, it's so scary
00:26Come on
00:26All in the name of stand up to cancer
00:29No matter what happens, we're here for a great cause
00:31None of it's gonna go that well, but we're gonna have a nice day
00:33This is the part I'm most terrified for
00:35I'm getting stressed
00:37Don't break, don't break
00:39Each week
00:40Oh, no! Are you kidding me?
00:43Our celebrities will battle it out
00:45Absolutely bricking it, mate
00:46Ow!
00:47Hoping to impress guest judge Cherish Findon
00:50This is genius in one bite
00:52It is so tasty
00:54From Bake Off The Professionals
00:56That's the way
00:57Ah ha, ah ha
00:57I like it
00:58Ah ha, ah ha
00:59And Paul Hollywood
01:00Where's the matcha?
01:02None of your business
01:03Okay
01:04All aiming to win the coveted Star Baker apron
01:07Do you want a handshake or an apron?
01:09Bow
01:11And raise as much dough as they can
01:13He'll do it
01:13For stand up to cancer
01:15Oh, I'm pretty happy with that
01:16I got this
01:39In a Bake Off first
01:40This week's stand up to cancer celebrity bakers are all comedy legends returning to the tent for a second time
01:48Former star baker and reigning champion Joe Wilkinson
01:52I like all of them
01:53They're all nice people but that's out the window
01:55I will do absolutely anything to destroy these five people
01:59It's too small for my neck
02:01Roisin Conaty
02:02I'm once again feeling stupidly positive considering I haven't baked since the last time I was here
02:08John Richardson
02:09I think I know less now than last time
02:12I'm not really a handshake kind of guy anyway
02:14Judy Love
02:15Seeing the tent lit up just reminds me of like the last time I was here and just how much
02:20fun I had
02:20Tom Davis
02:22I've had some lows in my life but watching Paul Hollywood pull two of the items that I baked last
02:26time out of his mouth
02:27Was probably a bit of a low
02:28I'm hoping this time I can get a handshake
02:30And Rose Matafeo
02:32I'm back to get the star baker apron
02:33I need a new apron
02:35I set my last one on fire
02:38Welcome back to the tent celebrity bakers for this very special edition
02:43We should also welcome special guest judge from Bake Off the Professionals
02:47It's Cherish Finden
02:49Thank you
02:50It's lovely to have a real professional in the tent
02:53Paul didn't like that
02:55Okay so today the judges would love you to make eight delicious breakfast pastries
03:01Your pastries should be made with rough puff pastry
03:05And they can be any shape you like
03:08Also your pastries need to have a delicious filling which can be either savoury or sweet
03:13You've got two hours for this
03:15On your marks
03:16Get set
03:17Bake
03:17Good luck bakers
03:19Why does this feel so nerve wracking?
03:21This is something I make for myself every morning
03:23I'm very much on autopilot here
03:25Today's signature challenge for our celebrity bakers
03:28They have to make eight amazing breakfast pastries
03:31I've never made them before
03:33Because if you're gonna fail, fail hard
03:35A rough puff pastry is all about an added grated frozen butter
03:39And then begin to fold it
03:41They're called turns
03:42You need to do a minimum four or five turns
03:44To create the layers and therefore the lamination
03:47Who would think grater in butter would be so much work?
03:50Raw pastry is a no-no in my dictionary
03:53Because it will upset my tummy and I'll refuse to eat them
03:56I'm in a good spot
03:57I'm the car that's skidding towards the accident
04:00But Roisin is the accident
04:02They've got two hours for this challenge
04:03It's plenty of time to make a rough puff
04:05And at the same time you've got to prepare your filling as well
04:07I think it's gonna be good
04:08They can do sweet or savoury
04:10But my expectation is high today
04:13None of it's gonna go that well
04:14But we're gonna have a nice day
04:18Morning Roisin, welcome back
04:20What is it like to come back again?
04:22Oh, it's so scary
04:23Well, it depends what you're making
04:24What are you making for your breakfast pastry?
04:26I'm making pecan plaits
04:27Oh, lovely
04:28I also thought pecan plaits were called pecan plates
04:31Which is never a good sign
04:32Yeah
04:33Roisin's breakfast pastries will be filled with a sweet pecan centre
04:37To create the plaits, she'll braid her pastry before baking
04:40A technique she's yet to hone
04:42When you practice this, what happened to the pastry?
04:46How do you feel about lying in general?
04:47No problem
04:48It came out really well
04:49Right
04:52I'm a bag of nerves here
04:53You won, didn't you, last time?
04:54You made a bum, didn't you?
04:56Yeah, I made my bum, yeah
04:56Did you do it like in that Lionel Richie video?
04:59Did you just feel?
05:00Like all of us, I spend a good chunk of my day feeling my own bottom
05:05I love that you're here
05:08Sticking to his cheeky instincts, Joe's using his return to the tent to make super healthy pastries
05:14Shaped and glazed to look like carrots, but filled with a chocolate orange ganache
05:19What about the stem of the carrot?
05:22Oh, I've got this Japanese knotweed
05:24That I picked fresh from the garden
05:28It sounds amazing
05:29I love orange
05:30Oh, I love this
05:30Chocolate
05:31You love Japanese knotweed
05:33I love Japanese knotweed
05:35Right
05:36A little bit of water, let's turn this into a dough
05:39Traditional rough puff pastry is known for its laminated layers
05:43I'm going to be honest with you, I'm not really a pastry girl in that sense
05:46Never made it
05:47It just seems like a lot of work
05:49I think they're absolute sods for making them do this
05:52Despite failing to impress Paul last time he was in the tent
05:55I tried really hard on that, that's the worst thing
05:58John's once again going entirely plant-based
06:01Just in case the baking doesn't go very well, I like to feel that I'm a better person
06:06Morning John
06:07Hello there
06:08Can I ask what you're making today?
06:10Cheese twists
06:11What cheese are you using?
06:13Vegan
06:13How long have you been vegan?
06:15Well, I was here seven years ago
06:16You were vegan then
06:17I was the third vegan, I think, seven years ago on the planet
06:20And now there's loads of us
06:22So you have to be nice to us now because we're an army
06:26Determined to win Paul over, John's doing a plant-based version of a Welsh rare bit
06:31To shape, he'll carefully construct his pastry into intricate twists
06:36I think I lost it the minute I just told him what I was doing
06:39Did he kind of glaze over when you said the word vegan?
06:41Do you know what, first thing this morning?
06:43Yeah
06:43I seen him outside the tent
06:44Yeah
06:44And I shook his hand in real life because I'm a good guy
06:47And he said, that's the last handshake you're getting today
06:49And nothing
06:52I said, do you want to watch yourself, mate?
06:54Is that a rolling pin?
06:56While John is sticking firmly to his veggie principles
06:59It's really knocked, mate, is what's happened there
07:02Tom's tradesman past
07:03I want it to be about 30 centimetres
07:06He's providing the inspiration for his bake
07:09When you're working on a building site
07:10Most of your life is run off a big breakfast in the morning
07:13Massive fry up
07:14And this is in honour of a good breakfast
07:18Tom's planning to elevate a meat-filled classic
07:21He'll top his sausages with hot honey
07:23And add a cheesy bechamel sauce with one goal in mind
07:27It would be nice to get a handshake, actually
07:28From someone who gives that handshake's willing
07:31Not you, mate, I don't even know who you are
07:32Great old hand coming across the cake
07:36Grate half of the frozen butter
07:38Over the bottom two-thirds of the dough
07:39To achieve the perfect puff pastry
07:42The bakers must work quickly
07:43You can never grate too much butter, can you?
07:46You're great, you girl
07:47If the butter melts before baking
07:49You want to, like, use your hands as little as possible
07:52It won't create the steam needed
07:54To form the all-important, defined layers
07:57It's just so Paul feels good about himself
07:59Every fold is a chance for him to criticise
08:02So chilling the dough between turns is crucial
08:05OK
08:06Given the bakers time
08:08Have you ever seen anything with such skill?
08:10To start on their sensational fillings
08:12Some of the best in the business, these cross dogs
08:14They're all about the vibe
08:16Good, huh?
08:17I hope it's going to blow your mind
08:18That absolutely stinks, what is it?
08:21It's bacon
08:22Fake bacon?
08:24Absolutely stinks
08:25I don't like nothing too, too sweet in the morning
08:28So I'm going with, like, a traditional Jamaican breakfast
08:31Which is, like, ackee and saltfish and planting
08:34Let's see how it works
08:36An ode to the Jamaican breakfast dish she loves
08:39Judy's creating patties
08:41Which she'll fill with a mix of pan-fried ackee and saltfish
08:45Plantain, onions and pepper
08:47This reminds me of my mum
08:48Isn't it amazing how food just transports you?
08:51It's just one of those things that I say, isn't it?
08:53It's breaking bread that brings us all together
08:55Yeah
08:55Like, you could upset your mum
08:56And you could be in trouble
08:58But she'd go
08:58Come and eat evil
08:59Come and have your food
08:59And it just brings you back together
09:01Yeah, yeah, yeah
09:02Judy's not the only baker
09:04Taking childhood inspiration
09:06There's a lot of bones in this
09:08Rose's breakfast pastry
09:09I'm making a scrambled egg chorizo cockat
09:13Also has a special element of home she'll incorporate
09:16I have a secret ingredient today
09:19Nan's tree tomato chutney
09:20Which is a very famous family recipe
09:24Hoping to win the judges over with her favourite morning flavours
09:27Rose will fill her pastry pockets with scrambled egg, cheddar and chorizo
09:32And for a final flourish, she'll add her Nan's homemade chutney
09:37You sound very confident
09:38How many times have you make this?
09:40Six or seven times
09:41Have you practised that many times?
09:42I have
09:43I've got to keep my hands cold though
09:44My hands are so hot all the time
09:45Stick your hand on the base of the freezer and then bring them out again
09:49Is that not a thing?
09:50No
09:51He's saying that's not a thing
09:52I think it's working
09:52I think it's working
09:53Good luck
09:54Thank you very much indeed
09:55Thanks guys
09:58Bakers, you are half way through
10:01Keep going
10:02Here we go then
10:03With time marching on
10:05What's happening now is the magic
10:06And their rough puff warming
10:08I can't talk, this is the worst time
10:10The bakers must work fast
10:12It's a bit crumbly
10:13To roll and cut their shapes
10:15It's got a big tear in it
10:17I'm just very anxious about cutting it
10:19Oh you
10:20What are you doing?
10:22You're making some rectangles
10:23I'm making some rectangles based on this
10:25It's hard isn't it this baking game
10:27It's not our skill set
10:29It's not in our wheelhouse is it
10:30Wow Joe this looks great
10:33Oh he's doing a cone
10:35Do you think it looks alright?
10:37Are you crazy?
10:38Joe is one of my dearest friends
10:40I adore the man
10:40He's a snake
10:43Oh I haven't done the egg
10:44Wow Joe
10:47A lot of people are taking these out first
10:49But I'll get a bit of muck on it
10:50It's not my fridge
10:51Right we're going in
10:52Bake them, fill them afterwards
10:54Just like grandma used to do
10:56Beautiful oven
10:56Let's go 15
10:5845 hours that should be
11:00I like mine on fire
11:02Is everyone in?
11:03I don't know man
11:04I've got to fill them
11:05This is the filling
11:06And it smells delicious actually
11:07It's made me feel like I can do this
11:08Nan's chutney is going on
11:10Kind of sparingly
11:11Because if I've wasted this much chutney
11:13On something that they don't like
11:14That's going to be terrible
11:16I don't think this is going to make a heart
11:19I put too much plant in
11:20The great thing about when it goes in the oven
11:22You can't see it then can you
11:23Oh bacon
11:25Let's get all the disgusting stuff on
11:27Make them really choke on it
11:28Am I the only one trying here?
11:30The head girl in there comes out way too much here
11:32I don't think they look like this in the shops
11:34Oh I can twist
11:36Looks alright now doesn't it?
11:38And now we've fold and crimp
11:39Yeah it's a bit pasty-ish
11:41Oh it's starting to melt
11:43Okay in we go
11:45So much fun
11:47Go away now please
11:49Better in than out
11:52Bakers you have half an hour left
11:54Here we go this is a big bit now
11:56Bechamel
11:57Do you want a chocolatey bet?
11:58Yes please
11:59Well it smells over here though
12:01Why does it smell?
12:02Because something smells of damp
12:03Damp?
12:06I'm using sewer water for my bake
12:09Very odd atmosphere in this tent
12:11Have you been vegan all your life?
12:13No!
12:13I had breast milk and then I went vegan
12:16I used to spit it out towards the end
12:19When I was eight or nine
12:20I went
12:21No!
12:24I think it's going to be a decent bechamel
12:26Bakers you've got 15 minutes
12:29And so not on
12:31Oh no
12:32Look at his puff paste
12:33He's swimming in butter
12:34Oh babes the butter that's coming out of this
12:36Oh my god
12:37They're sort of vomiting
12:40Roshin's got a oven door wide open
12:41So that makes me feel slightly better
12:43Oh they're just melting everywhere
12:45I've never seen anyone use an oven like a convertible car before
12:48Where you can just sort of drop the roof down
12:51I've only got six
12:52Should we try and make two really quickly?
12:54There's one there but it won't be cooked in time
12:57Chuck it in!
12:58How's it looking?
12:59Yeah
13:00Brother, daddy
13:02It's going to taste nice babe
13:03Wow!
13:05It's like Mr. Twit's gone on a Michelin-starred cooking course
13:08Joe's look great but Roses are phenomenal
13:11They're not as good as the ones I've tried at home
13:13Who do you think can bake in here?
13:15Oh, I'm freaking out
13:16He is a dark horse
13:18Cheers
13:18Definitely not Roshin
13:20They're raw, they look dangerous
13:22It looks like it's like you'd send an enemy
13:25Bakers you've got ten minutes
13:26Oh what? He's got to be kidding me
13:29They're coming out
13:29Just going with my gut
13:30A lot of anxiety
13:32Trying to put all this together
13:33Come on now this will pipe
13:34Let me see Joe's
13:36In the fridge at the moment
13:38They're too hot
13:39What are you presenting yours on?
13:41I've gone for a sort of roadkill vibe
13:43So I'm going to go for the side of a tyre
13:44That's your comment on veganism I guess?
13:47Yes, that's exactly what it is
13:49Bakers, you've got five minutes left
13:52Unbelievable
13:53I'm scared of this bit
13:55I just need to take them out
13:56They look absolutely disgusting
13:59I wouldn't eat it
13:59I'm not even vegan
14:00I only did this piss Paul off
14:02I think these have come out perfectly baked
14:05Oh my God
14:06Look at them
14:07Tom, stop it
14:08Come on everyone
14:08We're done here
14:09Oh I'm worried now
14:10Mine's not going to cook is it?
14:12Judy, you've got one
14:13Ow! I've dropped in
14:15You've got one minute left
14:17Ow!
14:18Pour them up now then
14:19Sticking eyes on it
14:20And I don't have a reason why
14:22Just a bit of hot honey
14:23Aye! Yay, yay, yay!
14:25Oh it's unpleasant to touch them
14:28There's one of them that's absolute rogue
14:29That doesn't look pretty
14:31That's me done
14:32Actually I'll tell you what I can do
14:33Is just stick those on top
14:34Bakers, your time is up
14:37Please step away from your beautiful pastries
14:42I think I've won
14:44There's seven
14:44But they're finished
14:45How did that go for me?
14:46Well I think we all saw
14:47There's only so much you can say
14:49When the evidence is on a plate
14:50Can we talk about Joe?
14:52It's got eyes on it
14:53And the eyes are looking at you saying
14:55Yeah, I'm pretty
14:56Got a load of that on my jumper
14:57But they reckon it's not chocolate
14:59Well, what's done is done
15:00I think it's amazing to be back here
15:03Particularly raising awareness for Stand Up To Cancer
15:05It's an incredible thing to be part of
15:07And a really important thing to be raising money for
15:10Almost one in two of us will get cancer in our lifetime
15:13Help us fight back
15:15To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
15:20Text 403020 or 10 to 70404
15:24Or to donate any amount online go to channel4.com forward slash su2c
15:30100% of the money you give will fund life-saving cancer research
15:39It's now time for the bakers' breakfast pastries
15:42To face the judgement of Paul and Cherish
15:45Hi John
15:46Hi John
15:46Hi, welcome
15:54Happy with them?
15:55Are you happy with them Paul?
15:56It just doesn't look very attractive
15:58We live in the 21st century now Paul
16:00And you've got to judge them on their personalities
16:06Close up there, close up
16:09Interesting flavour
16:13I'm so sorry
16:14Did you like it?
16:17I think the seasoning is spot on
16:19But the pastry is raw
16:21Wow, hate crime
16:28I like the colour
16:31There is some lamination there
16:32You've got some layers there
16:34Overall I think very good effort
16:36It's not perfect
16:37But it might taste good
16:38Oh no, he's touching his mouth like he's going to leave
16:41It's quite dry
16:42You may have lost a lot of butter when you were baking it
16:45Second, tasty maple
16:46The pecan is crunchy
16:48It's nice
16:49It's flaky
16:50Very good effort
16:51Love the taste profile
16:52Thank you guys
16:53Thank you
16:54Thank you my darling
17:00Why is it some with hat on and some without hat on?
17:03Not all of them could afford a hat
17:05Sorry
17:07Get stuck into that
17:08I love the taste
17:09And you do have lamination
17:11You've lost a little bit of the butter in the oven
17:14Which makes it quite dry
17:15I think overall the taste profile is quite nice
17:17However, I think the puff pastry is actually very dense
17:20Thank you Tom
17:21Thank you
17:22Well done Tom
17:22Cheers guys
17:23Thank you guys
17:23I'll eat your sausage all day long
17:24Easy
17:31You promised a heart shape, Percy
17:33Where is a heart shape?
17:34You know, everyone's heart is slightly different
17:36And in my eyes, this is a heart shape
17:40I can see some sort of lamination
17:42But it could have done with a little bit more
17:45Okay
17:48Needed more of a bake
17:49But your pastry's not bad at all
17:50Jamaican breakfast?
17:51Yes
17:52I like it
17:53Oh, thank you
17:54I've never tasted it before
17:55It's not as bad as John's
17:56Oh God no
17:57Okay
18:04Overall, I think they look very professional
18:06I love the glaze, I love the crispiness
18:08And I love the topping as well
18:09I mean, if you saw that in a bakery
18:11You'd want to smash them all, wouldn't you?
18:13This is exceptional
18:14This is genius in one bite
18:17It is so tasty
18:19You have crusty top, flake all the way through
18:21The zinc coming from the chutney
18:22Works beautifully well with the egg
18:24And what I love about it
18:25There's butter on my fingers
18:26That's what I love
18:27And the flavour is stunning
18:28It's amazing
18:29It's amazing
18:30It's amazing
18:30Well done
18:38I think the design is exceptional
18:41Yeah
18:41I'm in Alice in the Wonderland
18:43Thank you
18:44I think they really work
18:45And what I do like
18:46When you look at them initially
18:47Is the lamination
18:49You can see the lamination in them
18:50The only thing that sounds about
18:51Whoa, whoa, whoa
18:51Let's just leave it on the lamination
18:52Is it baked long enough?
18:54God, I hope you're bad
18:59Silence is good, right?
19:00Your bacon is probably five minutes from perfection
19:03But actually the flavour inside works well
19:05I think you've done a great job
19:07Well done, Joe
19:07Put it there
19:12Ah, worth a try, wouldn't it?
19:13It's very sexy eating it
19:15And I feel like I'm actually enjoying it
19:17About time someone said sexy
19:19Well done, Joe
19:19Whoa
19:21That's really good
19:22Love it, love it, love it
19:24Okay, okay
19:25I said I wouldn't cry
19:26That was so biggie
19:27Not many people say they've mixed chocolate
19:30The skin of an orange
19:31And double cream
19:32Made it sexy
19:33Job done
19:34Let's go home now
19:36I mean I ate one
19:37And now I feel physically sick
19:39So it's hard to defend your food
19:40When you've poisoned yourself
19:41I got a poor Hollywood handshake
19:44And it was covered in butter
19:45It's all to play for
19:46I think that's what they say in sports, right?
19:48It's all to play for
19:51While the bakers were allowed to prepare
19:53For their signature bake
19:54The technical challenge is a complete mystery
19:58Hello bakers, it's time for your technical challenge
20:01And this one has been set for you by Cheeky Cherish
20:05Cherish, have you got any words of advice for our lovely bakers?
20:08Read your recipe very carefully
20:10It's all there
20:11As ever this technical challenge will be judged blind
20:14So we're going to have to ask these two poppets to exit the tent
20:17Okay bakers, for your technical challenge
20:20Cherish would love you to bake
20:22Ten vegan matcha sandwich biscuits
20:26What?
20:27Your biscuits need to be flower shaped
20:29Filled with smooth yuzu ganache
20:33You've got one hour and 45 minutes to get into a state of mind over matcha
20:39Come on, come on
20:41Thank you
20:42On your marks
20:44Get set
20:44Bake
20:48Oh it's a lot of gear
20:49I've never cooked anything vegan in me life
20:51No idea what matcha is
20:53But it's all the rage
20:55Cherish, tell us all about your vegan biscuits
20:58It's two pieces of matcha biscuit sandwich
21:01With this beautiful creamy yuzu ganache
21:04Where could they go wrong?
21:05The bakers should not overwork the dough
21:07If they overcook the biscuit
21:09The colour will change and it doesn't taste good
21:12If they undercook the dough it will be raw and it will not be very nice to eat
21:17It is actually quite difficult to get the ganache spot on as well
21:21So the baker has to make sure that it is a piping consistency
21:25It does melt in the mouth
21:27You wouldn't know that's vegan
21:28And the biscuit feels quite buttery
21:30Mmm
21:30I'm not a big fan of matcha
21:32So for me the hero in that is the yuzu
21:34It's very grassy, it's a bit of bitterness
21:37And the yuzu just combine together in perfection
21:40I can't wait to see what they're going to come up with
21:45150 grams of plain flour
21:46The bakers' first task is to make their all-important biscuit dough
21:50Siv the flour, icing sugar, salt and matcha powder into a medium bowl
21:55You'll probably win now you've got a handshake, you know that
21:57Look at Joe
21:58He's got a handshake too
22:00Yeah, but he begged for it
22:01To ensure the biscuit has the short snappy texture the judges are looking for
22:05Add the cubed plant-based butter
22:08The bakers must combine their ingredients correctly
22:11Rub the butter into the flour mix
22:13To a mixture resembles breadcrumbs
22:15If their mix is uneven, pockets of butter in the dough will melt and lead to an uneven bake
22:20Some people are calling you the champ
22:23Yeah, it's all over the web
22:24What's it like, the handshake? It's your second one, isn't it?
22:27To be honest with you, you're becoming tedious
22:30It feels weird that there's no liquid in this
22:33Roll the dough out between two sheets of non-stick baking paper
22:36For a thickness of half a centimetre
22:40Oh!
22:42You all right, Rasheen?
22:43I've had a matcha mistake
22:45Look at the state of hers already
22:47It's the state of that
22:50We're rolling the dough out to two centimetres thick
22:53Half a centimetre thick
22:55Using the cutter, cut a flour shape of the biscuit dough
22:59Transfer the flour onto the lime baking sheet
23:01And repeat the present until you have twenty cuts
23:04Twenty?
23:05The dough needs to stay cool
23:06If it warms up, the flour pattern will lose its sharp edges
23:10And cutting could become a challenge
23:12Urgh!
23:13And to bake evenly, the biscuits need to all be rolled to the same thickness
23:18I feel like I've got a lot of dough left, which means the biscuits are too thin
23:21I'm worried about the colour of everyone else's matcha
23:24We're all different colours
23:26I want to be that colour
23:28I've got a couple of absolute wrong-uns
23:30Some of these will be better than the ones I had
23:32Because they're thicker
23:33Turned at eighteen, nineteen, twenty
23:34Chill for fifteen minutes, then bake
23:36Bakers, you have fifty two and a half minutes left
23:40You are halfway through
23:42I'm on to ganache
23:44Pour the plant-based double cream into a small pan
23:47Add the cornflour and whisk together until there are no lumps
23:51Place off a medium-high heat and bring to the boil
23:53Whisking to a thick custard
23:55Add plant-based oozy chocolate
23:57Oh wow, that says she smells delicious
23:59And coconut oil and stir until it melts
24:01Is this going to turn into something that isn't disgusting?
24:04That's the question
24:05Are you having a nice time?
24:07I am
24:07You know, look, it's a fantastic cause
24:09And I think it's just brilliant
24:11It's not often that you get to cook with phenomenal comedians
24:14So I'm very, very happy to be here
24:16What did Paul say about your bake?
24:18That the pastry needed another ten minutes
24:20Would you have put it in for longer if you were at home?
24:23No, I wouldn't have put it in at all because I wouldn't have cooked it
24:26What on earth is yuzu powder?
24:28No one on earth knows what that is
24:30I'm all right, thank you
24:31What about you, sir?
24:34You see, you can still have fun
24:35Using a stick blender
24:37Blend and some scoop
24:39There we go
24:42Put it in the freezer for 15 minutes
24:44Freezer
24:46Bakers, you've got half an hour left
24:48You've got half an hour
24:50The judges are expecting ten perfectly baked biscuits
24:54Doesn't say how long to bake for, does it?
24:56But as always
24:57It just doesn't say how long we bake it for
24:59Yeah, because it's the technical
25:01Cherish has withheld some vital information
25:05I've set it for 15, but I may come out earlier
25:09Babe, what's that you're making?
25:11The icing
25:11Oh my God, when will this ever be over?
25:16Bakers, you've got 15 minutes left
25:18For the perfect biscuits Paul and Cherish are looking for
25:22Bake time is key
25:23Are you done?
25:26Underbaked and they'll be soft and crumbly
25:28They just stink of raw
25:30Stink of raw? I've never heard that before
25:32Overbaked and they will lose their vibrant green colour
25:35And be burnt and brittle
25:36This feels so soft
25:39Oh no
25:40Wait a little bit longer
25:42To assemble, turn ten of the biscuits upside down
25:44Spoon the ganache into a piping bag
25:47It's like paste
25:51This has been the bane of my life, this ganache
25:53Can I say the ganache is the prick of food
25:56It was perfect before
25:57I'm hoping it will warm up
25:59Mine's coming out
26:01With their biscuits baked
26:03You might be undercooked
26:04It's crucial the bakers allow them to cool
26:07I'm putting this in the fridge
26:08So that the ganache filling doesn't melt
26:11How you doing Rose?
26:12I'm separating my uglies from my good looking
26:15I've got A list and I've got B list
26:16So what are you going to put the B list on the bottom?
26:19B list on the bottom
26:19Yes Rose, you're not messing around are you?
26:23Bakers, you've got five minutes left
26:26I cannot get the piping out of my piping bag
26:28Come on
26:32It's like milking a ball
26:33You've got to do what I did
26:34You've got to feel it up
26:35Awesome me up kid
26:36I know where I can keep it warm
26:43Rob chair
26:44I've got a herniated piping bag
26:47Oh
26:50It's coming out
26:51Oh feel the lumps in that
26:53I'm like Christ
26:53No wonder it won't come out
26:54It's like a kidney stone
26:57This is improvisation at its best
26:59Look at that
27:00Do you see what my fires can do?
27:04It worked
27:05Oh
27:06Oh I broke a biscuit
27:07Bakers you've got one minute left
27:09What?
27:10Stamp 12 flowers out of the rice paper
27:13Don't crumble under the pressure
27:15So I'm doing this
27:17We ain't got time for piping
27:24Okay bakers your time is up
27:27Please get your technical bakes
27:29And come and place them behind your photos
27:31Oh look at those
27:34That's a lovely touch Judy
27:40Paul and Cherish are looking for 10 identical matcha sandwich biscuits
27:44Filled with a smooth yuzu ganache
27:46Okay
27:48Okay
27:48But they don't know whose belongs to who
27:52You start over here
27:53This looks quite neat you know
27:54At least it's been an attempt at piping something
27:57I think the cutting is actually quite neat on the stamping
28:00It is
28:05It's held quite well that
28:06Even the biscuits nice and short as well
28:08The yuzu ganache is very creamy
28:12Good effort
28:12Yeah nice
28:13For this person they've got very neat hand
28:15You cannot see the royal icing
28:17The flour has been placed beautifully on the top
28:19There is no colour on this
28:21And also the piping skill
28:23That's not piping
28:23That's been slapped on over the knife
28:25The biscuits nice
28:27Probably because I can't taste the matcha
28:29This looks very green
28:31Why is it so crumbly?
28:33Well maybe they did it for aesthetics
28:35So it looks pretty
28:36But the taste is good
28:37It just looks messy
28:38This person did not follow the recipe
28:40If you follow the recipe
28:41It should be quite vibrant in colour
28:44The piping is interesting
28:47Flavour wise
28:48It's tasty
28:49For this person I think
28:51Different thickness in all the biscuits
28:54Yep
28:54I think they may have sat on them
28:55The piping is all over the place as well
28:58Mmm
28:59That biscuit is not good
29:00Mmm
29:01Look how thick that part is
29:03That's not good
29:05It's not good
29:06It's lost almost all definition on this one
29:08Again the mixer is probably very soft as well
29:11Mmm
29:14It needs to be in the oven
29:15Probably another five minutes
29:16Just to get a nice crisp on the outside
29:18Mmm
29:18So this one is not good
29:19Yeah
29:20Yes
29:20The judges must now rank the bakers
29:22Matcha and yuzu biscuits
29:24From worst to best
29:26Okay in sixth spot
29:27We have this one
29:28Whose is this?
29:29Roisin
29:31Overall it was the inconsistency
29:33The overall flavour was alright
29:35In fifth place
29:36May I know who baked this?
29:38The biscuit was under baked
29:40In fourth place is Tom
29:42Third place is Judy
29:45In second spot we have this one
29:46Whose is this?
29:50Joe, where's the matcha?
29:51None of your business
29:52Okay
29:54Can we just find out who's one place?
29:57Let's not bother
29:58Let's not bother
29:59First place
30:00Wow
30:02Well done John
30:03John, I think that your biscuit is really tasty
30:06And you are the only one that attempts to bite so beautifully
30:10Incoming snitch, he rode that with his hands
30:12I'd be fuming if I were them
30:14And they are fuming
30:16Look how angry they are
30:17After the first challenge I was like
30:19Starbaker, could be me
30:21Now I'm not so sure
30:22Cancer, it's touched my family massively
30:24My cousin passed away
30:26The hole that leaves
30:27Within the family
30:29It makes you ever more look at
30:31The people around you
30:32Your loved ones
30:32And cherish the time with them
30:34As much as you possibly can
30:40We are from Swansea
30:42I work as a physiotherapist
30:45And Matthew works as a criminal defence solicitor
30:49When we found out we were pregnant with Morgan
30:51There was so much excitement
30:53And we'd not long been married
30:55And from the second he was born
30:57He was a very laid-back baby
31:01He was happy
31:02He was happy
31:04Morgan was just coming up to two when you were pregnant with his sister
31:09He was over the moon and just couldn't wait to meet her
31:13She's safe?
31:15Morgan wouldn't leave her side
31:17Yeah, inseparable
31:22We were told that it would be because I'm six foot and Matt is six foot two
31:34That he was always going to be a bigger child
31:36We went back and forth to the doctors with a number of different symptoms
31:40I remember putting him on his changing table and standing there
31:44He said, Daddy, tummy hot
31:45And he was in pain
31:54Your heart breaks on that day
31:56And then it breaks in a million little ways every day
32:00In the days that follow
32:10To get that phone call to say that he's come through
32:14But then you see him literally cut from hip to hip
32:20Yeah
32:21But he was there
32:24Strongest little boy ever
32:35He finished the eighth round just after his third birthday
32:39And his scans after that were clear
32:42Oh, yay!
32:46And the next three months he was classed as in remission
32:51No!
32:53I think it was near the Christmas
32:55That we noticed there was some swelling around his tummy
33:01More tumours had popped up
33:03And they said that it just wasn't working
33:06Whatever we were doing, it was coming back
33:13You switched into a sort of live every day
33:17As if it's the last kind of mindset
33:21And it was just
33:22He is your son
33:24Just enjoy it
33:35It felt very unfit
33:51Morgan had tested positive for Lou-Frameni syndrome
33:56And they explained that that was a mutation in Morgan's DNA
34:01And it meant that he was predisposed to rare and very aggressive forms of cancer
34:07And that we needed to look at the wider family
34:11Because it was very likely that it was inherited
34:18We were asked if we wanted to test Rhiannon
34:22And we decided that because of everything we'd gone through with Morgan
34:25That we needed to know
34:36We've already discussed her having a voluntary double mastectomy when she's 16
34:41Because her risk of breast cancer would be 95% plus
34:52Knowing that she's regularly looked at gives her the best chance
34:58If it wasn't for Morgan, Rhiannon and I wouldn't be tested
35:02We wouldn't have that diagnosis
35:05Morgan losing his life has probably saved mine and certainly his sister's
35:12Almost one in two of us will get cancer in our lifetime
35:16Help us fight back
35:17To give 40, 30, 20 or £10 to support Stand Up To Cancer
35:22Text 403020 or 10 to 70404
35:26Or to donate any amount online go to channel4.com
35:30forward slash su2c
35:32100% of the money you give will fund life-saving cancer research
35:42What a well-winded comedian
35:44I need to like massage my cheeks
35:46I've been laughing that much
35:47Oh, I feel sick now
35:49Are you enjoying the baking?
35:51I mean Joe's done really well
35:52He's the guy that does practice at home and then pretends, oh, it's just all natural
35:56Yeah
35:56I think Rose though, has actually done quite well in the signature
36:00She's got a handshake
36:00But she struggled in the technicals, she came fifth
36:02I thought the patties that Judy brought to the table were wonderful
36:06What about Big Tom?
36:08I like his sausage, I think the sausage was really tasty
36:10I'm sorry? You like Tom's sausage?
36:12You know why I'm sorry
36:13Just one more challenge remains
36:16Oh, cake time baby
36:17Before Paul and Cherish decide who will win the coveted Starbaker apron
36:22Welcome back to the tent celebrity comedy bakers
36:26For your showstopper challenge, these two beauties would love you to make a novelty cake depicting the weirdest place you've
36:33ever fallen asleep
36:34Basically we want these cakes to make the press, alright?
36:37Now you need to have two layers of beautiful sponge, sandwiching, a delicious filling
36:42Your cakes should be highly decorated and delicious to eat
36:45You have three hours
36:47On your marks
36:48Get set
36:49Yeah
36:51Woohoo
36:52This is a hard bit for me now, measurements
36:54This can't be enough flour
36:56The theme for this challenge is the weirdest place I've ever slept
36:58I could literally lie down here and have a beautiful sleep
37:01My superpower is I can sleep anywhere
37:03We've got six comedians in there and I'm sure they're going to come up with some pretty interesting ideas
37:08I want it to look like swamp water, but it's just jelly
37:10They need to use a robust sponge like a Madeira or even a Victoria Sandwich
37:15Something that's quite dense and can hold a bit of weight
37:18Oh no, all my butter's melted
37:20Well they can use so much ingredients to decorate the cake
37:24But I do not want style over substance
37:26Oh no, I'm so sticky
37:28I hope that at least practice once to create real baking magic in the tent
37:33But I'm not holding my breath
37:35See you in two hours
37:37Don't have to talk to your jelly, but it's nice
37:42Morning John, tell us all about your beautiful vegan cake you're making
37:46This is a margarita flavoured sponge to replicate the Atchafalaya swamp
37:52I went to the swamp basin with Sean Lock who I'm here for
37:55So we went out on the swamp at night and the guy shone a torch around
37:58And there was twinkles all in the water
38:00And he said every twinkle is an eye and a green twinkle is a toad and a red twinkle is
38:05an alligator
38:05Oh wow
38:06And he spun the light across and there was hundreds
38:09Hoping to catch the beady eyes of Paul and Cherish
38:11John will depict his trip with a cocktail flavoured spin on a trifle
38:15He'll layer two lime sponges with buttercream and top with jelly
38:19All in honour of his dear friend
38:21One of my abiding memories of Sean is watching him drink a cocktail
38:25That was like a frozen margarita with an upturned beer inside it
38:29Took him about two hours
38:30I remember him hating every second of it but he stuck with it and it makes me smile
38:36Okay, here we go
38:37The key to a successful showstopper
38:40This is curdled soy milk
38:42Is baking the perfect sponge to build upon
38:45Mayonnaise keeps it moist
38:46But while most of the bakers are following precise recipes
38:49I just don't feel like this is chocolatey enough
38:52Judy plans to use her baking intuition
38:55Sometimes you just gotta follow your instincts
38:57Judy doesn't care about recipes
38:59Judy's thinking outside the box
39:01To transport the judges back to the weirdest place she's ever had a snooze
39:05I must have been about 18, 19
39:07And them days you would jump on a bus to go home after the party
39:11We was at the bus stop waiting for the bus and we'd had a few drinks
39:13And then we woke up and it was like two hours later
39:17So we dropped to sleep at the bus stop
39:20Judy's making a chocolate cake to represent nodding off waiting for the N-38
39:24She'll add a bus stop made out of rice paper and construct a road and her snoozing self out of
39:29fondant
39:30You are talking the talk
39:31I've just got to walk the walk
39:33Yeah, okay, don't look at me like that, Mr. Blue Eye
39:37Good luck
39:37Thank you so much
39:38Thank you Judy
39:40Whilst Judy's keeping it real on public transport
39:42If you do a good showstopper, you might win this
39:45You liked your SIG and you did alright in the technical
39:48I didn't do bad, did I?
39:49That's what I'm saying
39:50You could steal this
39:51Joe plans on showing us how the other half live
39:54The weirdest place I've slept was on a jet ski
39:57A jet ski?
39:59Yeah, just turns out they're not for me
40:00Did you have like cake on your beard like this at the time?
40:04Oh God, have I got it all over me?
40:05That's a good sign, that shows effort
40:08Joe's going big with three layers of caramel sponge to form his seascape
40:12Which he'll top with blue marbled fondant
40:14He'll make the jet ski that lulled him to sleep out of crispy rice cereal and fondant
40:20Have you practiced this?
40:21I have, yeah
40:21Okay, and it worked out alright
40:22I could show you the picture of the practice
40:24I'll probably fall asleep
40:26Just look at Joe now, sucking up to Paul
40:28This is ridiculous, look at this
40:30What's your favourite kind of buttercream?
40:32And Paul's like, I don't know this
40:33Baby toffee
40:36Guys, bit of dignity, come on
40:38It's going in the oven
40:39Right, here we go
40:41Let's do this
40:45See you in hell
40:46They're going to go in for 25 minutes to half an hour
40:50I'm making a pistachio sponge, because I love pistachios
40:53And I've never made it before, so I might as well attempt for something that I like
40:57So where did you fall asleep?
40:59Having a bikini wax
41:01A bikini wax?
41:02Really?
41:02Isn't that meant to be painful?
41:03It is painful
41:04When I woke up, the lady said to me, are you on drugs?
41:08In homage to the most painful nap ever taken, Roisin will make her beautician's bed from a white chocolate and
41:14pistachio sponge, which she'll top with fondant towels, but she'll need to keep her wits about her
41:19I'm not worried, I'm going to sabotage everyone else's, that's the plan
41:23Watch this
41:26Good luck finding your lime, John
41:28With their show-stopping sponges in the oven
41:30I'm getting the lumps out of the icing sugar
41:33I've got a bit of baker's lung, but it just shows you care
41:36The bakers can make a start
41:38This cake deserves a really, really good buttercream
41:40This is where it starts getting fun
41:41On their delicious fillings
41:43This is the coffee cardamom buttercream
41:46We like tequila
41:47It makes us happy
41:49Then makes us angry
41:51Then makes us cry
41:52I'm directing a cake where I slept outside in the Wadi Rum desert in Jordan
41:58Here I am sleeping next to the rock
42:00So I'm going to try and recreate that boulder
42:03Rose is aiming to transport the judges to the Jordanian desert with two differently flavoured cakes
42:09Coffee and cardamom, and orange
42:11She'll assemble the towering boulder by layering the sponges with buttercream
42:15How are you going to bring the texture into your stone calf cake?
42:20I did purchase an ear brush
42:21Well done!
42:23Good luck Rose
42:23Thanks guys
42:24Whilst Rose has brought her own tools to the tent
42:28Weirdest place I've ever fallen asleep
42:30I used to sleep a lot in the building so I went to work something
42:32Tom is down in his
42:34Tell us all about your cake creation
42:37Yesterday as everyone was leaving
42:38Paul shook everyone's hand apart from mine
42:41Just to encourage you
42:45What is this for?
42:47Mayonnaise, it keeps it moist
42:48Mayonnaise in the cake?
42:50The most moist cake, Alison, I've ever tried
42:52Really?
42:53Hoping the judges agree, Tom's apple sponge will form the base of his building site
42:58He'll flavour a second cake with caramel and sculpt to form his sleeping body
43:03Listen, if that apple sponge is good, I'll give you Andrew
43:05Oh!
43:06Oh my God!
43:09Right, shall we do a taste test for a bit of fun?
43:17Literally can't taste the salt
43:18There's no flavour to it, I've got to spice it out
43:21I'm not just saying this, it does need a bit more booze
43:23Do you know what we don't want is Paul and Cherish saying
43:27Can't taste the salt
43:30Bakers, you are halfway through
43:33Alright
43:34Judging when to take their sponges out of the oven is critical
43:38I mean they're wobbly
43:39On top of which, the bakers must be sure not to steal too many sneaky peeks
43:44Goo in the middle
43:46As opening the oven door
43:48I've had another 10 minutes
43:50Can result
43:5125 to 30 minutes my ass
43:53In disaster
43:54Oh no!
43:56It's collapsed
43:57Oh, so sad
44:00Ah!
44:01Ah!
44:02Joe's having a panic attack
44:04Okay, we've had a nightmare
44:05You alright Joe?
44:07I took him out too early
44:08Oh no!
44:09That means you're the worst baker
44:11You fool!
44:13You'll be able to use some of it
44:15I could do a two layer
44:17I think it'll be alright
44:21Paul is very much like nearly every woman I met in my teenage years
44:24He sort of pretends I don't exist
44:26Even if we were cellmates in prison
44:28I don't think Paul would talk to me
44:29No
44:29And I'd go, I'd have to go, can I borrow some of your toothpaste
44:32You'd go, who's that?
44:33What's your name again?
44:34Been in here for 17 years
44:38Fakes
44:38Alright, don't panic, don't panic, don't panic
44:41There's nothing sticking on it
44:42Clean as a whistle
44:45Gotta be pleased with that
44:46Yeah, I think so
44:47Yeah, that smells really chocolatey
44:50Look at that, that is not good
44:51But we're gonna do two layers
44:54Oh!
44:55Oh!
44:57That's actually chocolate that hasn't melted
44:58Which is very worrying
45:00In a 180 degree oven
45:01What is this chocolate made of?
45:05Time is ticking
45:06You've got one hour left
45:09Uh oh!
45:10With time running out
45:11I am making me
45:13There's no hitting snooze
45:16That's me
45:16That's me
45:17When I was in the prodigy
45:19As the bakers move on to their intricate decorations
45:22I'm making an axe
45:23There's a guy I used to work with called Pete the Axe
45:28And they turned around and said
45:29Oh, because he lent me an axe once
45:30This was a hired jet ski
45:33Because I think I'm the only person in the tent
45:35Who doesn't own a jet ski
45:37These are very decadent people
45:39Hello!
45:40How are you?
45:41I'm alright, I'm trying to make a camel
45:43They're quite stroppy aren't they camels
45:44And they're quite unruly
45:46They are, they've got a mind of their own
45:47And you know, power to them
45:49I wouldn't want an annoying New Zealander on my back
45:52Well, I think I've made quite a David Lynch type horror cake
45:55I mean, that looks insane
45:57Right, if we're going to do a bit of Judy Love
45:59Got to have a pink dress
46:01Look at that
46:03I've got to cover me wound
46:05It's a bit too short
46:09Bakers, you've got half an hour left
46:11This is where it comes alive
46:12That's cool enough to cut
46:13So I'm going to cut these out and stack them
46:17The thing is, it's cutting the cakes
46:19So that there's a slight pattern
46:20This is beautiful buttercream
46:22It's like toast
46:23You've got to get to the edges
46:24They'll forgive the middle
46:25You're wondering what's inspired the technique?
46:2780's dog muck
46:28You just don't get it anymore
46:30That's unbelievable
46:31Oh!
46:32Well done
46:33Oh yes!
46:38Swamp cake
46:39Oh my gosh
46:40This is the moment you realise
46:42That what you've decided to do is a lop
46:44It is shaping up
46:45I know it looks like a lopsided cake right now
46:48But that's art
46:49Ever heard of it?
46:50This is the best cake in here
46:51That's the kind of chat I'm into now
46:53Oh my god, this stuff is mad
46:56Who invented this?
46:58It's insane
46:59Oh, that looks good
47:00In fairness, that looks very good
47:02I'm in trouble
47:03Bakers, you've got 15 minutes left
47:06I've got to do the marbling
47:08Oh, it's airbrush time
47:09I'm going in
47:10Oh god
47:11Licence to airbrush
47:13This is a hessian sack
47:15Which is quite clever in a way
47:16Because it can be as scruffy and as crack as you want
47:18It's London pavement
47:20There's potholes and everything
47:21Oh, that's quite good to see that, I think
47:25Oh, I don't think I've got the skill
47:27And it's just going to look terrible
47:30God almighty, this is terrible
47:32It's going to look bad
47:33But it's going to taste delicious
47:35It's making the whole thing a bit more orange
47:37Arguably, not worth it
47:39But it's fun
47:40Baker's got 10 minutes left
47:43I'm just doing something rather than accept that that's the end of the cake
47:46Might be wondering what I'm doing
47:48Just taking out my frustration
47:49I'm going to try and create a sandscape
47:51They're little shop bought wafers to look like wood
47:54Wood, swamp, these are all delicious food words
47:58Double quilt
47:59Being in here is the least stressful you can be
48:02Just some cool guys baking cool cakes
48:05What's cooler than that?
48:07Bakers, you've only got five minutes left
48:10I'm making some feet
48:11I'm hoping they look quite cute
48:13Okay
48:14I think I've done an alright job
48:16Excuse me sir, please don't look at mine
48:18Because that's look like you
48:19I had to put more hair on it because it really looked like Donald Trump
48:24The cat that used to come and sleep with me
48:26It's been around for years
48:27Bakers, you've got one minute left
48:29Oh, you're going to lean
48:30Little life rink
48:32This is what they call a finishing touch
48:34These are the wax strips
48:35They're red straight off
48:37Oh no
48:39Bakers, your time is up
48:41Please step away from your showstoppers
48:45Wow, I actually feel emotionally, physically, mentally drained
48:49And there's a promise
48:50If the apple cake's good, there's a handshake
48:53And look, if it doesn't happen, rejection is my middle name
48:56These are my wax strips
48:57Oh, what a detail
48:58There's a lot of them, isn't there?
49:00It was quite a nice experience
49:01Because of what the cake's about
49:02Every time someone asked me about it
49:04I got to talk about the trip with Sean
49:05And that was quite nice
49:07Almost one in two of us will get cancer in our lifetime
49:10Help us fight back
49:11To give £40, £30, £20 or £10 to support Stand Up To Cancer
49:16Text £40, £30, £20 or £10 to 70404
49:20Or to donate any amount online
49:22Go to channel4.com forward slash su2c
49:26100% of the money you give will fund life saving cancer research
49:34The baker's weirdest place I've ever slept cakes will now be judged by Paul and Cherish
49:40Joe, would you like to bring up your showstopper?
49:42Good luck, Joe
49:42Cheers, guys, miss a lot
49:43Good luck, Joe
49:44Go on, Joe, boy
49:49I think it's been decorated really well
49:51And I so wanted to do this
49:54Look, it's making him lump
49:58Oh, beautiful
50:00Beautiful, John
50:01It's nerve-wracking this bit
50:04You did get a little collapse in your sponge when it came out of the oven
50:07Which is concertina'd in the middle
50:09But the outside of the sponge is delicious
50:11There's a cheekiness of some salt on my palate at the moment
50:14You're welcome
50:15Wow, that is genius, I like it
50:17I was thinking that word as well
50:18Thank you
50:19Cheers
50:20Thank you
50:21Thank you
50:25And what is this little thing that is on the bit?
50:28They're little wax strips with hair
50:30There's a bit of a volume of hair
50:32It was the 90s
50:36Right in the middle
50:38I won't be shamed
50:39It's a delicious cake
50:42Mmm
50:42When he moves fast like that and grabs his own nose
50:45It feels like it's going to be good news
50:47Did you toast your pistachios at all?
50:50There's no toasters here
50:51Oven
50:53Right
50:53They're a little bit chewy
50:55They're nuts
50:57You shut up, Jo
50:59I think overall the white chocolate, the pistachio and the sponge, they work together beautifully
51:05Thank you, Cherish
51:06Well done, Rishi
51:06Well done
51:07Thank you very much
51:07Thank you
51:08Thank you
51:16I think it's quite attractive, I do like the jelly on the top, it's a decent looking cake
51:20Oh lovely
51:21Oh lovely
51:22John
51:22He's going to hate it anyway
51:24It doesn't matter
51:27You needed a bit more kick with the buttercream and the sponge
51:30Because all the flavours are actually coming from the jelly
51:32It is a very good effort
51:34Because it is very difficult to get a vegan cake that tastes like a cake
51:39So well done
51:39Thank you
51:40Well done, Jo
51:46Thank you
51:47What's the red?
51:48The red is the bus stop
51:51That's not a bench
51:53It's London
51:58Oh
51:58Oh
52:00Wow
52:02Oh
52:02Oh
52:03Good, Judy
52:04Judy, that's awesome
52:06Yeah, come on
52:08I like the sponges, I think the sponges have got a nice flavour to them
52:11And actually you baked them both pretty well
52:13I really like the chocolate sponge, I think it's actually very moist
52:17Thank you
52:24I think the overall rock formation is really clever
52:27Oh cool
52:27What does it taste like?
52:29Oh, I can smell the cardamom
52:31It might be a lot
52:33Wow
52:34Wow
52:36Right, where's my bag?
52:40It's got a lovely flavour to that, it's quite punchy
52:42I think the way you execute the cake, I think you are very clever
52:46So well done, girl, well done
52:49Well done
52:55Oh
52:56Oh, come on
52:58Nice, Tom
52:59Nice, Tom
53:00Get that apple in your pub
53:02Go on pub
53:06Oh
53:08Don't leave him hanging pub
53:11It's dry
53:12You can't be drying all that mayonnaise
53:13It'd be great with prawns and ketchup
53:20Actually, I think the sponges baked okay
53:23The top sponge I think is really nice
53:25However, the bottom one is a little bit too heavy
53:28Fist bump if there's not a real handshake
53:30Yeah, absolutely
53:30Yeah, oh wow, okay
53:32Oh, wow, jeez, felt energy just come towards me
53:37So in dedication to today I've knocked up a couple of words
53:40You know life moves so fast it's easy to forget the simple things
53:44The way sugar sticks to your fingers and a little kindness sticks to your heart
53:48Today we gather not just to bake but to share moments that matter
53:51For those fighting that we've lost and for those still here laughing with us
53:54So let's bake with love
53:56Let's laugh of each other
53:57And let's remember
53:58Every crumb counts when you stand up to cancer
54:01Almost one in two of us will get cancer in our lifetime
54:04Help us fight back
54:06To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
54:10Text 40, 30, 20 or 10 to 70404
54:15Or to donate any amount online go to channel4.com forward slash su2c
54:21100% of the money you give will fund life-saving cancer research
54:28Well that was a delight
54:30I thought they did well considering they're amateur bakers
54:33And they've come here to support Stand Up To Cancer
54:35And actually overall I think they've done a great job
54:36I do like Joe's
54:38I think he did very well in the decoration especially the little feet
54:41And I do like Rose's as well
54:43She had so many layers in that didn't she Cherry?
54:45Yeah the seven layers plus the buttercream
54:47A lot of effort
54:49But also worth a mention is Judy's
54:51To do a sort of checkerboard is quite tricky to do
54:54It wasn't accurate but it was decent
54:56Cherry have you had a nice time?
54:58Well I have a brilliant time
54:59He is a master baker
55:01A what? He's a what?
55:02Must a baker
55:03A couple of letters out
55:04A couple of letters out
55:17Well thank you this has been an amazing couple of days
55:19And thank you for giving up your time for charity
55:22But there is only one star baker
55:24And that star baker is
55:30Joe
55:41And that star baker is
55:55Joe
55:56You can tell he's a decent baker
55:58Very very good
55:59I'm very pleased
56:01I'm very pleased
56:02I'm obviously a little sad
56:03I thought I could get that apron this time
56:05But Joe's the best
56:06He's the GOAT
56:08Judy this whole thing's been filmed by the way
56:11I might not be the star baker
56:14Just checking
56:15But I got my apron
56:18Check out this new tea towel
56:19Absolutely magical
56:21What's magical about it?
56:24Oh that is magical
56:26Hey if you fancy one of these magical tea towels
56:29And one of these aprons
56:30All you've got to do
56:31Is go to channel4.com
56:32Forward slash
56:33S-U-2-C
56:36Almost one in two of us
56:37Will get cancer in our lifetime
56:39Help us fight back
56:40To give 40, 30, 20
56:42Or 10 pounds
56:43To support Stand Up To Cancer
56:45Text 40, 30, 20
56:47Or 10
56:47To 70404
56:49Or to donate any amount online
56:51Go to channel4.com
56:52Forward slash
56:53S-U-2-C
56:54100% of the money you give
56:57Will fund life-saving cancer research
57:01Next time
57:03Four more celebrities enter the tent
57:06Oh god I'm intimidated
57:07All in the name of Stand Up To Cancer
57:10How are your nuts at the moment?
57:12Well the one left
57:13They go wild for tray bakes in the signature
57:17Turn out tarts in the technical
57:20And revisit their childhood
57:22Don't break, don't break
57:23With show-stopping biscuits
57:24Oh baby
57:27I love that you just called Paul Hollywood baby
57:29That's going in the advert
57:54Do you want to play it?
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