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00:00Over the next five weeks
00:01Wow, it's bigger than I thought it was gonna be
00:03Famous 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 there are absolute sods for making us do this
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
00:38Each week
00:39Oh, 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
01:03OK
01:04All aiming to win the coveted Star Baker apron
01:07Do you want a handshake or an apron?
01:09Bow
01:10And 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've 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
02:21I'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
02:48Thank 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
03:26Today'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
04:12None 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
04:33Roisin'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've practised this
04:44What happened to the pastry?
04:45How do you feel about lying in general?
04:47No problem
04:48It came out really well
04:49Great
04:51I'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
05:10Joe's using his return to the tent to make super healthy pastries
05:14Shaped and glazed to look like carrots
05:16But 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
05:30Chocolate
05:31You love Japanese knotweed
05:32I love Japanese knotweed
05:33Yeah
05:35Right
05:36A little bit of water
05:37Let'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
05:44I'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
05:57That's the worst thing
05:58John's once again going entirely plant-based
06:02Just in case the baking doesn't go very well
06:04I like to feel that I'm a better person
06:06Morning John
06:07Hello there
06:08Tell us 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
06:23Because we're an army
06:26Determined to win Paul over
06:28John's doing a plant-based version of a Welsh rarebit
06:30To shape he'll carefully construct his pastry into intricate twists
06:35I think I lost it the minute I just told him what I was doing
06:38Did 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
06:46Because I'm a good guy
06:46And he said that's the last handshake you all getting today
06:49And not again
06:52I said you want to watch yourself mate
06:53Is 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
07:01Tom's tradesman past
07:03I want it to be about 30 centimetres
07:06Is providing the inspiration for his bake
07:08When 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 tarp 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 out a handshake's willing
07:31I mean not you mate
07:31I don't even know who you are
07:32I've got the old hand coming across the cage
07:36Grate half of the frozen butter over 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?
07:46Root grating 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 to 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
08:05Okay
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 posh 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
08:20What 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 which she'll fill with a mix of pan-fried ackee and saltfish
08:44Plantain, onions and pepper
08:46This 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 people
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
09:03Hmm
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
09:18Nan's tree tomato chutney
09:20Which is a very famous family recipe
09:23Hoping 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
09:36You sound very confident
09:38How many times have you make this?
09:40Six or seven times
09:41Have you practised that many times?
09:42Yeah
09:42I'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
09:48Is that not a thing?
09:50No
09:50He's saying that's not a thing
09:51I think it's working
09:52I think it's working
09:53Good luck
09:54Yeah
09:54Thank you very much indeed
09:55Thanks guys
09:58Bakers, you are halfway through
10:01Keep going
10:02There we go then
10:03With time marching on
10:04What's happening now is the magic
10:06And their rough puff warming
10:08I can't talk
10:09This is the worst time
10:10The bakers must work fast
10:12Looks 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?
10:21Are you 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?
10:31Wow 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
10:46A lot of people have taken these out first
10:49But I'll get a bit of muck on it
10:50Not my fridge
10:51Right we're going in
10:52Bake them
10:53Fill in afterwards
10:54Just like grandma used to do
10:55Beautiful 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
11:18I put too much plant in
11:20The great thing about when it goes in the oven
11:22Can't see it then can you?
11:24Oh 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 me comes out way too much here
11:32Don'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 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 bit?
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
12:08For my bake
12:09Very odd atmosphere in this tent
12:11Have you been vegan all your life?
12:13No
12:13I had breast milk
12:14And then I went vegan
12:17I used to spit it out towards the end
12:19When I was eight or nine
12:20But no
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
12:30Oh no
12:31Look at his puff paste
12:32He'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
12:40Roisin's got her 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
12:57How's it looking?
12:59Yeah
12:59Brother
13:00That day
13:01It's going to taste nice babe
13:03Wow
13:04It's like Mr. Twit's gone on a Michelin star 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 from baking here?
13:15Joe
13:15I'm freaking out
13:16He is a dark horse
13:18Cheers
13:18Definitely not Roisin
13:20They're raw
13:21They look dangerous
13:22It looks like it's like you'd send an enemy
13:24Bakers you've got ten minutes
13:26Oh what?
13:27He's got to be kidding me
13:28They're coming out
13:29Just going with my gut
13:30A lot of anxiety
13:32Trying to put all this together
13:33Quite an hour this will pipe
13:34Let me see Joe's
13:36Where'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
13:47That's exactly what it is
13:49Bakers
13:50You'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
13:58I wouldn't eat it
13:59I'm not even vegan I only did this piss Paul off
14:03I think
14:04These 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
14:13I've dropped him
14:15You've got one minute left
14:16Ow
14:17Pour them up now then
14:18Sticking eyes on it
14:20And I don't have a reason why
14:22Just a bit of hot honey
14:23Hey
14:24Yay yay yay
14:25It's unpleasant to touch them
14:27There's one of them that's absolute rogue
14:29That doesn't look pretty
14:31That's me dumb
14:32Actually I'll tell you what I can do
14:33Is just stick those on top
14:34Bakers
14:35Your time is up
14:37Please step away from your beautiful pastries
14:42I think I've won
14:43There'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 when 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
15:14It's now time for the bakers' breakfast pastries
15:17To face the judgement of Paul and Cherish
15:20Hi John
15:20Hi John
15:21Welcome
15:29Happy with them?
15:29Are you happy with them Paul?
15:31It just doesn't look very attractive
15:32We live in the 21st century now Paul
15:34And you've got to judge them on their personalities
15:40Close up there
15:41Close up
15:43Interesting flavour
15:48I'm so sorry
15:49Did you like it?
15:51I think the seasoning is spot on
15:54But the pastry is raw
15:55Wow
15:56Hate crime
16:03I like the colour
16:06There is some lamination there
16:07You've got some layers there
16:08Overall I think very good effort
16:11It's not perfect
16:12But it might taste good
16:13Oh no he's touching his mouth like he's going to leave
16:16It's quite dry
16:17You may have lost a lot of butter when you were baking it
16:19Second tasty maple
16:21The pecan is crunchy
16:23It's nice
16:24It's flaky
16:25Very good effort
16:26Love the taste profile
16:27Thank you guys
16:28Thank you
16:28Thank you my darling
16:35Why is it some with hat on and some without hat on?
16:38Not all of them could afford a hat
16:41Get stuck into that
16:43I love the taste and you do have lamination
16:46You've lost a little bit of the butter in the oven
16:48Which makes it quite dry
16:50I think overall the taste profile is quite nice
16:52However I think the puff pastry is actually very dense
16:55Thank you Tom
16:56Thank you
16:57Well done Tom
16:57I'll eat your sausage all day long
16:59Easy
17:06You promise a heart shape pasty
17:08Where is a heart shape?
17:09You know everyone's heart is slightly different
17:11And in my eyes this is a heart shape
17:15I can see some sort of lamination
17:17But it could have done with a little bit more
17:20Okay
17:22Needed more of a bake?
17:24But your pastry is not bad at all
17:25Jamaican breakfast?
17:26Yes
17:27I like it
17:28Oh thank you
17:29I've never tasted it before
17:29It's not as bad as John's
17:31Oh God no
17:32Okay
17:39Overall I think they look very professional
17:40I love the glaze
17:41I love the crispiness
17:43And I love the topping as well
17:44I mean if you saw that in a bakery
17:45You'd want to smash them all wouldn't you?
17:48This is exceptional
17:49This is genius in one bite
17:52It is so tasty
17:53You have crusty top
17:55Flake all the way through
17:56The zinc coming from the chutney works
17:57Beautifully well with the egg
17:58And what I love about it
17:59There's butter on my fingers
18:01That's what I love
18:02And the flavour is stunning
18:04It's amazing
18:05Well done
18:14I think the design is exceptional
18:16Yeah
18:16I'm in Alice in the Wonderland
18:18Thank you
18:18I think they really work
18:20And what I do like when you look at them initially
18:22Is the lamination
18:23You can see the lamination in them
18:25The only thing that sounds about
18:26Whoa whoa whoa let's just leave it on the lemon
18:27Is it baked long enough?
18:29God I hope they're bad
18:33Silence is good right?
18:35Your bacon is probably five minutes from perfection
18:38But actually the flavour inside works well
18:40I think you've done a great job
18:41Well done Joe
18:42Put it there
18:47Ah worth a try wouldn't it?
18:48It's very sexy eating it and I feel like I'm actually enjoying it
18:52About time someone said sexy
18:54Well done Joe
18:54Whoa
18:56That's really good
18:57Love it love it love it
18:59Yeah
18:59Okay okay
18:59I said I wouldn't cry
19:01That was so biggy
19:02Not many people say they've mixed chocolate, the skin of an orange and double cream and made it sexy
19:09Job done
19:09Let's go home now
19:10I mean I ate one and now I feel physically sick
19:13So it's hard to defend your food when you've poisoned yourself
19:16I got a poor Hollywood handshake and it was covered in butter
19:20It's all to play for
19:21I think that's what they're saying in sports right?
19:23It's all to play for
19:26While the bakers were allowed to prepare for their signature bake, the technical challenge is a complete mystery
19:33Hello bakers, it's time for your technical challenge and this one has been set for you by Cheeky Cherish
19:40Cherish, have you got any words of advice for our lovely bakers?
19:43Read your recipe very carefully, it's all there
19:46As ever this technical challenge will be judged blind so we're going to have to ask these two poppets to
19:51exit the tent
19:52Okay bakers, for your technical challenge, Cherish would love you to bake ten vegan matcha sandwich biscuits
20:01What?
20:02Your biscuits need to be flower shaped filled with smooth yuzu ganache
20:07You've got one hour and 45 minutes to get into a state of mind over matcha
20:14Come on, come on
20:16Thank you
20:17On your marks
20:18Get set
20:19Bake
20:22Oh it's a lot of gear
20:24I've never cooked anything vegan in me life
20:26No idea what matcha is, but it's all the rage
20:30Cherish, tell us all about your vegan biscuits
20:33It's two pieces of matcha biscuit sandwich with this beautiful creamy yuzu ganache
20:39Where could they go wrong?
20:40The bakers should not overwork the dough
20:42If they overcook the biscuit, the colour will change and it doesn't taste good
20:47If they undercook the dough, it will be raw and it will not be very nice to eat
20:52It is actually quite difficult to get the ganache spot on as well
20:56So the baker has to make sure that it is a piping consistency
21:00It does melt in the mouth
21:01It does melt in the mouth
21:02You wouldn't know that's vegan
21:03The biscuit feels quite buttery
21:04Mmm
21:05I'm not a big fan of matcha
21:07So for me, the hero in that is the yuzu
21:09It's very grassy, it's a bit of bitterness
21:11And the yuzu just combines together in perfection
21:14I can't wait to see what they're going to come up with
21:19150 grams of plain flour
21:21The bakers' first task is to make their all-important biscuit dough
21:25Siv the flour, icing sugar, salt and matcha powder into a medium bowl
21:30You'll probably win now you've got a handshake, you know that
21:32No, look at Joe
21:33Oh, he's got a handshake too
21:34Yeah, but he begged for it
21:36To ensure the biscuit has the short snappy texture the judges are looking for
21:40Add the cubed plant-based butter
21:42The bakers must combine their ingredients correctly
21:45Rub the butter into the flour mix to a mixture resembles breadcrumbs
21:50If their mix is uneven, pockets of butter in the dough will melt and lead to an uneven bake
21:55Some people are calling you the champ
21:57Yeah, it's all over the web
21:59What's it like, the handshake? It's your second one, isn't it?
22:01To be honest with you, you're becoming tedious
22:05It feels weird that there's no liquid in this
22:07Roll the dough out between two sheets of non-stick baking paper for a thickness of half a centimetre
22:15Oh!
22:17You all right, Rasheem?
22:18I've had a matcha mistake
22:20Look at the state of hers already
22:22It's the state of that
22:24We're rolling the dough out to two centimetres thick
22:28Half a centimetre thick
22:30Using the cutter, cut a flour shape of the biscuit dough
22:33Transfer the flour onto the lime baking sheet
22:36And repeat the process until you have twenty cuts
22:38Twenty?
22:39The dough needs to stay cool
22:41If it warms up, the flour pattern will lose its sharp edges
22:44And cutting could become a challenge
22:46Urgh!
22:48And to bake evenly, the biscuits need to all be rolled to the same thickness
22:52I feel like I've got a lot of dough left, which means the biscuits are too thin
22:56I'm worried about the colour of everyone else's matcha
22:59Babes, we're all different colours
23:01I want to be that colour
23:03I've got a couple of absolute wrong-uns
23:05Some of these will be better than the ones I had
23:07Cos they're thicker
23:077, 18, 19, 20
23:09Chill for fifteen minutes then bake
23:12Bakers, you have fifty two and a half minutes left
23:15You are halfway through
23:17I'm on to ganache
23:19Pour the plant-based double cream into a small pan
23:22Add the cornflour and whisk together until there are no lumps
23:26Place off a medium-high heat and bring to the boil
23:28Whisking to a thick custard
23:30Add plant-based oozy chocolate
23:32Oh wow, that says she smells delicious
23:33And coconut oil and stir until it melts
23:36Is this going to turn into something that isn't disgusting? That's the question
23:40Are you having a nice time?
23:41I am, you know, look, it's a fantastic cause
23:44And I think it's just brilliant
23:45It's not often that you get to cook with phenomenal comedians
23:49So I'm very, very happy to be here
23:51What did Paul say about your bite?
23:52That the pastry needed another ten minutes
23:55Would you have put it in for longer if you were at home?
23:58No, I wouldn't have put it in at all because I wouldn't have cooked it
24:01What on earth is yuzu powder? No one on earth knows what that is
24:05I'm alright, thank you, what about yuzu?
24:09You see, you can still have fun
24:10Using a stick blender
24:12Blended some smooth
24:14There we go
24:16Put in the freezer for 15 minutes
24:18Freezer
24:20Bakers, you've got half an hour left
24:23You've got half an hour
24:24The judges are expecting ten perfectly baked biscuits
24:28Doesn't say how long to bake for, does it?
24:31But as always
24:32It just doesn't say how long we bake it for
24:34Yeah, because it's the technical
24:36Cherish has withheld some vital information
24:40I've set it for 15
24:41But I may come out earlier
24:43Babe, what's that you're making?
24:45The icing
24:46Oh my God, when will this ever be over?
24:51Bakers, you've got 15 minutes left
24:53For the perfect biscuits Paul and Cherish are looking for
24:57Bake time is key
24:58Are you done?
25:00Underbaked and they'll be soft and crumbly
25:02They just stink of raw
25:04Stink of raw?
25:05I've never heard that before
25:07Overbaked and they will lose their vibrant green colour
25:10And be burnt and brittle
25:11This feels so soft
25:13Oh no
25:15Wait a little bit longer
25:16To assemble, turn a little bit upside down
25:18Spoon the ganache into a piping bag
25:22It's like paste
25:26This has been the bane of my life this ganache
25:28Can I say the ganache is the prick of food
25:30It was perfect before
25:32Now I'm hoping it will warm up
25:34Wine's coming out
25:35With their biscuits baked
25:37You might be undercooked
25:39It's crucial the bakers allow them to cool
25:41I'm putting this in the fridge
25:43So that the ganache filling doesn't melt
25:45How you doing Rose?
25:47I'm separating my uglies from my good-looking
25:50I've got A-list and I've got B-list
25:51So what are you going to put the B-list on the bottom?
25:53B-list on the bottom
25:54Yes Rose, you're not messing around are you?
25:58Bakers, you've got five minutes left
26:00I cannot get the piping out of the piping bag
26:03Come on
26:06It's like milking a ball
26:08You've got to do what I did, you've got to feel it up
26:10Awesome milk kid
26:11I know where I can keep it warm
26:13HE LAUGHS
26:17Rob chair
26:18I've got a herniated piping bag
26:21Oh!
26:24Oh, it's coming out
26:25Oh, feel the lumps in that
26:27Christ, no wonder it won't come out
26:29It's like a kidney stone
26:32This is improvisation at it's best
26:34Look at that
26:35Do you see what my fice could do?
26:37HE LAUGHS
26:38It worked
26:40Oh, I broke a biscuit
26:42Bakers, you've got one minute left.
26:44What? Stamp 12 flowers out of the rice paper.
26:48Don't crumble under the pressure.
26:50So I'm doing this. We ain't got time for piping.
26:59OK, bakers, your time is up.
27:02Please get your technical bakes
27:03and come and place them behind your photos.
27:06Oh, look at those.
27:08That's a lovely touch, Judy.
27:15Paul and Cherish are looking for ten identical matcha sandwich biscuits
27:19filled with a smooth yuzu ganache.
27:22OK. OK.
27:23But they don't know whose belongs to who.
27:26Start over here. This looks quite neat, you know.
27:29At least there's been an attempt at piping something.
27:32I think the cutting is actually quite neat on the stamping.
27:39It's held quite well, that.
27:41Even the biscuits nice and short as well.
27:43The yuzu ganache is very creamy. Good effort.
27:47Yeah, nice.
27:48For this person, they've got very neat hand.
27:50You cannot see the royal icing.
27:52The flour has been placed beautifully on the top.
27:54But there is no colour on this.
27:56And also the piping skill.
27:57That's not piping.
27:58That's been slapped on over the knife.
28:00Spreading.
28:01The biscuit's nice.
28:02Probably because they can't taste the matcha.
28:04This looks very green.
28:06Why is it so crumbly?
28:08Well, maybe they did it for aesthetics, so it looks pretty.
28:11But the taste is good.
28:12It just looks messy.
28:13This person did not follow the recipe.
28:15If you follow the recipe, it should be quite vibrant in colour.
28:18The piping's interesting.
28:21Flavour-wise, it's tasty.
28:24For this person, I think the different thickness in all the biscuit.
28:29Yeah, I think they may have sat on them.
28:30The piping's all over the place as well.
28:34That biscuit is not good.
28:35Mm-mm.
28:36Look how thick that part is.
28:38That's not good.
28:40It's lost almost all definition on this one.
28:43Again, the mixer's probably very soft as well.
28:46Mm.
28:48It needs to be in the oven.
28:50Probably another five minutes just to get a nice crisp on the outside.
28:53So this one's not good.
28:54Yeah.
28:55The judges must now rank the baker's matcha and yuzu biscuits
28:58from worst to best.
29:01OK, in sixth spot, we have this one.
29:03Whose is this?
29:04Roisin?
29:06Overall, it was the inconsistency.
29:08The overall flavour was all right.
29:09Hmm.
29:10In fifth place, may I know who baked this?
29:13The biscuit was under baked.
29:15In fourth place is Tom.
29:17Third place is Judy.
29:19In second spot, we have this one.
29:21Whose is this?
29:25Joe, where's the matcha?
29:26None of your business.
29:27OK.
29:29Can we just find out who's won, please?
29:32Let's not bother!
29:33Let's not bother!
29:34First place!
29:35Wow!
29:37Well done, John.
29:38John, I think that your biscuit is really tasty
29:41and you are the only one that attempts to bite so beautifully.
29:45Incoming Snitch, he rode that with his hands.
29:48I'd be fuming if I were them.
29:49And they are fuming.
29:51Look how angry they are.
29:52After the first challenge, I was like, Starbaker, could be me.
29:55Now I'm not so sure.
29:57Cancer, it's touched my family massively.
30:00My cousin passed away.
30:01The hole that leaves within, you know, the family,
30:04it makes you ever more look at the people around you,
30:06your loved ones, and cherish the time with them as much as you possibly can.
30:15What a well-winded comedian.
30:17I need to, like, massage my cheeks.
30:18I've been laughing that much.
30:20Oh, I feel sick now.
30:22Are you enjoying the baking?
30:23I mean, Joe's done really well.
30:25He's the guy that does practice at home and then pretends,
30:27oh, it's just all natural.
30:28Yeah.
30:29I think Rose, though, has actually done quite well in the signature.
30:32She's got a handshake.
30:33But she struggled in the technicals.
30:35She came first.
30:35I thought the patties that Judy brought to the table were wonderful.
30:39What about Big Tom?
30:40I like his sausage.
30:41I think the sausage was really tasty.
30:42I'm sorry?
30:43You like Tom's sausage?
30:44You know what I mean?
30:45I'm sorry.
30:46Just one more challenge remains.
30:48Oh, cake time, baby.
30:50Before Paul and Cherish decide who will win the coveted Starbaker apron.
30:55Welcome back to the tent, Celebrity Comedy Bakers.
30:58For your showstopper challenge, these two beauties would love you to make
31:02a novelty cake depicting the weirdest place you've ever fallen asleep.
31:06Basically, we want these cakes to make the press, all right?
31:09Now, you need to have two layers of beautiful sponge,
31:13sandwiching, a delicious filling.
31:14Your cakes should be highly decorated and delicious to eat.
31:18You have three hours.
31:19On your marks.
31:20Get set.
31:21Beek!
31:24Woo-hoo!
31:25This is the hardest bit for me now, measurements.
31:27This can't be enough flour.
31:28The theme for this challenge is the weirdest place I've ever slept.
31:31I could literally lay down here and have a beautiful sleep.
31:33My superpower is I can sleep anywhere.
31:35We've got six comedians in there,
31:37and I'm sure they're going to come up with some pretty interesting ideas.
31:40I want it to look like swamp water, but it's just jelly.
31:43They need to use a robust sponge, like a Madeira,
31:46or even a Victoria sandwich.
31:48Something that's quite dense and can hold a bit of weight.
31:50Oh, no! All my butter's melted!
31:52Well, they can use so much ingredient to decorate the cake,
31:56but I do not want style over substance.
31:59Oh, no, I'm so sticky.
32:01I hope that at least practice once to create real baking magic in the tent,
32:06but I'm not holding my breath.
32:07See you in two hours.
32:10Don't have to talk to your jelly, but it's nice.
32:14Morning, John. Tell us all about your beautiful vegan cake you're making.
32:18This is a margarita-flavoured sponge to replicate the Atchafalaya swamp.
32:24I went to the swamp basin with Sean Locke, who I'm here for,
32:27so we went out on the swamp at night,
32:29and the guy shone a torch around, and there was twinkles all in the water,
32:32and he said every twinkle is an eye, and a green twinkle is a toad,
32:36and a red twinkle is an alligator.
32:38Oh, wow.
32:38And he spun the light across, and there was hundreds.
32:41Hoping to catch the beady eyes of Paul and Cherish,
32:44John will depict his trip with a cocktail-flavoured spin on a trifle.
32:48He'll layer two lime sponges with buttercream and top with jelly,
32:52all in honour of his dear friend.
32:54One of my abiding memories of Sean is watching him drink a cocktail
32:57that was like a frozen margarita with an upturned beer inside it.
33:01It took him about two hours, and I remember him hating every second of it,
33:05but he stuck with it, and it makes me smile.
33:08OK, here we go.
33:10The key to a successful showstopper...
33:12This is curdled soy milk.
33:14Mm-mm.
33:15..is baking the perfect sponge to build upon.
33:17Man, it keeps it moist.
33:19..but while most of the bakers are following precise recipes...
33:22I just don't feel like this is chocolatey enough.
33:25..Judy plans to use her baking intuition...
33:28Sometimes you've just got to follow your instincts.
33:30Judy doesn't care about recipes. Judy's thinking outside the box.
33:34..to transport the judges back to the weirdest place she's ever had a snooze.
33:38I must have been about 18, 19,
33:40and them days you would jump on a bus to go home after the party.
33:43We was at the bus stop waiting for the bus, and we'd had a few drinks,
33:46and then we woke up and it was, like, two hours later.
33:49So we dropped to sleep at the bus stop.
33:52Judy's making a chocolate cake to represent nodding off waiting for the N38.
33:57She'll add a bus stop made out of rice paper
33:59and construct a road and her snoozing self out of fondant.
34:02You are talking the talk, and I've just got to walk the walk.
34:05Yeah, OK, don't look at me like that, Mr. Blue-Eye.
34:08LAUGHTER
34:09Good luck.
34:10Thank you so much.
34:11Thank you, Judy.
34:12Whilst Judy's keeping it real on public transport...
34:15If you do a good showstopper, you might win this.
34:17He liked your SIG and you did all right in the technical.
34:20I didn't do bad, did I?
34:22That's what I'm saying. You could steal this.
34:24Joe plans on showing us how the other half live.
34:27The weirdest place I've slept was on a jet ski.
34:30A jet ski?
34:31Yeah.
34:32It just turns out they're not for me.
34:33Did you have, like, cake on your beard like this at the time?
34:36Oh, God, have I got it all over me?
34:37Yeah. That's a good sign.
34:38That shows effort.
34:40Joe's going big with three layers of caramel sponge
34:43to form his seascape, which he'll top with blue marbled fondant.
34:47He'll make the jet ski that lulled him to sleep
34:49out of crispy rice cereal and fondant.
34:52Have you practised this?
34:53I have, yeah.
34:54OK, and it worked out all right?
34:55I could show you the picture of the practice.
34:57I'll probably fall asleep.
34:58Yeah.
34:59Just look at Joe now.
35:00Sucking up to Paul.
35:01This is ridiculous.
35:02Look at this.
35:02What's your favourite kind of buttercream?
35:04And Paul's like, I don't know all these.
35:06Baby toffee.
35:08Guys, bit of dignity.
35:10Come on.
35:10OK.
35:11It's going in the oven.
35:12Right, here we go.
35:13Let's do this.
35:17See you in hell.
35:19They're going to go in for 25 minutes to half an hour.
35:22I'm making a pistachio sponge,
35:24because I love pistachio,
35:26and I've never made it before,
35:27so I might as well attempt something that I like.
35:30So where did you fall asleep?
35:32Having a bikini wax.
35:33Bikini wax?
35:34Really?
35:35It's not meant to be painful.
35:36It is painful.
35:37When I woke up, the lady said to me,
35:38are you on drugs?
35:39Yes.
35:40In homage to the most painful nap ever taken,
35:43Roisin will make her beautician's bed
35:45from a white chocolate and pistachio sponge,
35:47which she'll top with fondant towels,
35:50but she'll need to keep her wits about her.
35:52I'm not worried.
35:53I'm going to sabotage everyone else's.
35:55That's the plan.
35:56Watch this.
35:58Good luck finding your lime, John.
36:00With their show-stopping sponges in the oven.
36:03I'm getting the lumps out of the icing sugar.
36:06I've got a bit of baker's lung,
36:07but it just shows you care.
36:08The bakers can make a start.
36:10This cake deserves a really, really good buttercream.
36:12This is where it starts getting fun.
36:14On their delicious fillings.
36:16This is the coffee cardamom buttercream.
36:19We like tequila.
36:20It makes us happy.
36:22Then makes us angry.
36:24Then makes us cry.
36:25I'm departing a cake where I slept outside
36:28in the Wadi Rum desert in Jordan.
36:30Here I am sleeping next to the rock.
36:32So I'm going to try and recreate that boulder.
36:36Rosie's aiming to transport the judges
36:38to the Jordanian desert
36:39with two differently flavoured cakes.
36:42Coffee and cardamom and orange.
36:44She'll assemble the towering boulder
36:46by layering the sponges with buttercream.
36:48How are you going to bring the texture
36:49into your stone calf cake?
36:52I did purchase an airbrush.
36:54Well done.
36:55Good luck, Rose.
36:56Good luck.
36:56Thanks, guys.
36:58Whilst Rose has brought her own tools to the tent...
37:01Weirdest place I've ever fallen asleep.
37:03I used to sleep a lot in the building,
37:04so I worked on them.
37:05Tom is down in his.
37:07Tell us all about your cake creation.
37:08Well, a little buttercream, by the way.
37:09Yesterday, as everyone was leaving,
37:11Paul shook everyone's hand apart from mine.
37:13Yeah.
37:13Just to encourage her.
37:17What is this for?
37:19Mayonnaise.
37:19Mayonnaise.
37:19It keeps it moist.
37:20Mayonnaise in the cake?
37:22The most moist cake, Alison, I've ever tried.
37:24Really?
37:25Hoping the judges agree,
37:27Tom's apple sponge will form the base of his building site.
37:31He'll flavour a second cake with caramel
37:33and sculpt to form his sleeping body.
37:35Listen, if that apple sponge is good,
37:37I'll give you an answer.
37:38Oh!
37:38Oh!
37:39Oh, my God!
37:41Right, shall we do a taste test for a bit of fun?
37:49Literally can't taste the salt.
37:51There's no flavour to it.
37:52I've got to spice it out.
37:54I'm not just saying this.
37:54It does need a bit more booze.
37:56Do you know what we don't want,
37:57is Paul and Cherish saying,
37:59can't taste the salt.
38:02Bakers, you are halfway through.
38:05All right.
38:07Judging when to take their sponges out of the oven is critical.
38:10I mean, they're wobbly.
38:11On top of which, the bakers must be sure
38:14not to steal too many sneaky peeks.
38:17Dew in the middle.
38:19As opening the oven door...
38:21I bet another ten minutes.
38:22...can result...
38:2325 to 30 minutes, my ass.
38:26...in disaster.
38:26Oh, no!
38:28It's collapsed.
38:29Oh!
38:31So sad.
38:35Joe's having a panic attack.
38:36Okay, we've had a nightmare.
38:38You all right, Joe?
38:39I took him out too early.
38:40Oh, no!
38:42Oh, that means you're the worst baker.
38:44You fool!
38:45Do you reckon I could still use it?
38:46You'll be able to use some of it.
38:47I could do a two-layer.
38:50I think we'll be all right.
38:53Paul is very much like nearly every woman I met in my teenage years.
38:56He sort of pretends I don't exist.
38:58Even if we were cellmates in prison,
39:00I don't think Paul would talk to me.
39:02No.
39:02He might have to go,
39:03can I borrow some of your toothpaste?
39:04You'd go, who's that?
39:05What's your name again?
39:06Been in here for 17 years!
39:09Oh!
39:10Fakes.
39:11All right, don't panic.
39:12Don't panic.
39:13Don't panic.
39:13There's nothing sticking on it.
39:15Clean as a whistle.
39:17Ooh!
39:17There we go.
39:18Gotta be pleased with that.
39:19Yeah, I think so.
39:20Yeah, that smells really chocolatey.
39:22Look at that.
39:23That is not good.
39:24But we're gonna do two layers.
39:26Oh!
39:27Oh!
39:29That's actually chocolate that hasn't melted,
39:31which is very worrying.
39:32In a 180 degree oven,
39:34what is this chocolate made of?
39:37Time is ticking.
39:39You've got one hour left.
39:41Uh-oh!
39:42With time running out...
39:44I am making me.
39:45There's no hitting snooze.
39:48That's me.
39:49When I was in the prodigy.
39:51As the bakers move on to their intricate decorations.
39:54I'm making an axe.
39:56There's a guy I used to work with called Pete the Axe.
39:58So someone said,
39:59why'd they call him Pete the Axe?
40:00And they turned around and said,
40:02oh, cos he lent me an axe once.
40:03This was a hired jet ski,
40:05because I think I'm the only person in the tent
40:08who doesn't own a jet ski.
40:09These are very decadent people.
40:12Hello.
40:12How are you?
40:13I'm all right.
40:14I'm trying to make a camel.
40:15They're quite stroppy, aren't they, camels?
40:17And they're quite unruly.
40:18They are.
40:19They've got a mind of their own,
40:20and, you know, power to them.
40:21I wouldn't want an annoying New Zealander on my back.
40:24Well, I think I've made quite a David Lynch-type horror cake.
40:28I mean, that looks insane.
40:29Right?
40:30If we're gonna do a bit of Judy Love...
40:32I've got to have a pink dress.
40:33Look at that!
40:35OK, I've got to cover me womb.
40:38It's a bit too short.
40:41Bakers, you've got half an hour left.
40:43This is where it comes alive.
40:45That's cool enough to cut.
40:46So I'm gonna cut these out and stack them.
40:49The thing is, is cutting the cakes
40:51so that there's a slight pattern.
40:53This is beautiful buttercream.
40:55It's like toast.
40:55You've got to get to the edges.
40:57They'll forgive the middle.
40:58You're wondering what's inspired the technique?
41:0080s dogma.
41:01You just don't get it anymore.
41:02That's unbelievable.
41:04Oh.
41:05Well done.
41:06Oh, yes.
41:07Oh.
41:08No, it's cute.
41:11Swamp cake.
41:12Oh, my gosh.
41:12This is the moment you realise
41:14that what you've decided to do is a lot.
41:17It is shaping up.
41:18I know it looks like a lopsided cake right now,
41:20but that's art.
41:21You ever heard of it?
41:22This is the best cake in here.
41:24That's the kind of chat I'm into now.
41:26Oh, my God.
41:27This stuff is mad.
41:29Wow.
41:29Who invented this?
41:30It's insane.
41:31Oh, that looks good.
41:33In fairness, that looks very good.
41:35I'm in trouble.
41:36Bakers, you've got 15 minutes left.
41:39I've got to do the marbling.
41:40Oh, it's earbrush time.
41:42I'm going in.
41:43Oh, God.
41:44Licence to earbrush.
41:45This is a hessian sack, which is quite clever in a way
41:48because it can be as scruffy and as crack as you want.
41:51It's London pavement.
41:52There's potholes and everything.
41:54Oh, that's quite good to see that, I think.
41:57Oh.
41:58I don't think I've got the skill.
42:00And it's just going to look terrible.
42:02God almighty, this is terrible.
42:05It's going to look bad, but it's going to taste delicious.
42:07It's making the whole thing a bit more orange.
42:10Arguably, not worth it, but it's fun.
42:12Bakers, you've got 10 minutes left.
42:15I'm just doing something rather than accept
42:17that that's the end of the cake.
42:19Might be wondering what I'm doing.
42:20Just taking out my frustration.
42:22I'm going to try and create a sandscape.
42:24They're little shop-bought wafers to look like wood.
42:27Wood, swamp, these are all delicious food words.
42:31Double quilt.
42:32Being in here is the least stressful you can be.
42:34Just some cool guys baking cool cakes.
42:38What's cooler than that?
42:39Bakers, you've only got five minutes left.
42:42I'm making some feet.
42:44I'm hoping they look quite cute.
42:45OK.
42:46I think I've done an all right job.
42:48Excuse me, sir.
42:49Please don't look at mine.
42:50Because that's looked like you.
42:52I had to put more hair on it because it really looked like Donald Trump.
42:56The cat used to come and sleep with me.
42:59It's been around for years.
43:00Bakers, you've got one minute left.
43:02Oh, you're going to lean.
43:03A little life rink.
43:04This is what they call a finishing touch.
43:07These are the wax strips.
43:08Their heads fell off.
43:09Oh, no.
43:11Bakers, your time is up.
43:14Please step away from your showstoppers.
43:18Wow.
43:18I actually feel emotionally, physically, mentally drained.
43:22And there's a promise.
43:23If the apple cake's good, there's a handshake.
43:25And look, if it doesn't happen, rejection is my middle name.
43:28These are my wax strips.
43:30Oh, what a detail.
43:31There's a lot of them, isn't there?
43:32It was quite a nice experience.
43:34Because of what the cake's about, every time someone asked me about it,
43:36I got to talk about the trip with Sean.
43:38And that was quite nice.
43:42The bakers' weirdest place I've ever slept cakes
43:45will now be judged by Paul and Cherish.
43:48Joe, would you like to bring up your showstopper?
43:50Good luck, Joe.
43:50Cheers, guys.
43:51Good luck, Joe.
43:52Good luck, Joe.
43:53Good boy.
43:57I think it's been decorated really well.
43:59And I so wanted to do this.
44:02Look, it's making it lumpy.
44:06Oh, beautiful.
44:07Oh.
44:08Beautiful, Joe.
44:09It's never wracking this bit.
44:12You did get a little collapse in your sponge
44:14when it came out of the oven, which is concertina'd in the middle.
44:16But the outside of the sponge is delicious.
44:19There's a cheekiness of some salt on my palate at the moment.
44:22You're welcome.
44:23Wow, that is genius.
44:24I like it.
44:25I was thinking that word as well.
44:27Cheers.
44:33And what is this little thing that is on the bit?
44:36They're little wax strips with hair.
44:38There's a bit of a volume of hair.
44:40It was the 90s.
44:43Right in the middle.
44:45I won't be shamed.
44:47It's a delicious cake.
44:49Mmm.
44:50When he moves fast like that and grabs his own nose,
44:53it feels like it's going to be good news.
44:55Did you toast your pistachios at all?
44:58There's no toasters here.
44:59Oven.
45:01Right.
45:01They're a little bit chewy.
45:03They're nuts.
45:05You shut up, Joe.
45:06No.
45:07I think overall the white chocolate, the pistachios and the sponge,
45:11they work together beautifully.
45:12Thank you, Cherish.
45:13Well done, Rishi.
45:14Well done.
45:14Thank you very much.
45:23I think it's quite attractive.
45:25I do like the jelly on the top.
45:26It's a decent looking cake.
45:28Oh.
45:29Lovely.
45:30John.
45:30He's going to hate it anyway.
45:32It doesn't matter.
45:35You needed a bit more kick with the buttercream and the sponge,
45:38because all the flavours actually come in from the jelly.
45:40It is a very good effort, because it is very difficult to get a vegan cake that tastes good.
45:46So, well done.
45:48Jelly is delicious.
45:48Well done, Josh.
45:54What's the red?
45:55The red is the bus stop.
45:59That's not a bench.
46:01It's London.
46:06Oh.
46:06Oh.
46:08Wow.
46:10Oh.
46:11Good, Judy.
46:12Judy, that's awesome.
46:14Yeah, come on.
46:16I like the sponges.
46:17I think the sponges have got a nice flavour to them.
46:19And actually, you baked them both pretty well.
46:21I really like the chocolate sponge.
46:23I think it's actually very moist.
46:31I think the overall rock formation is really clever.
46:34Oh, cool.
46:35What does it taste like?
46:37Oh, I can smell the cardamom.
46:39Wow.
46:39It might be a lot.
46:41Wow.
46:42Wow.
46:43Wow.
46:44Right.
46:45Where's my bag?
46:48It's got a lovely flavour to that.
46:49It's quite punchy.
46:50I think the way you execute the cake, I think you are very clever.
46:54So, well done, girl.
46:55Well done.
46:57Well done.
47:03Oh.
47:03Oh, come on.
47:06Nice, Tom.
47:07Get that apple in your pool.
47:09Go on, pool.
47:16Don't leave him hanging, Paul.
47:19It's dry.
47:19You can't be drying all that mayonnaise.
47:21It'd be great with prawns and ketchup.
47:28Actually, I think the sponge is baked okay.
47:30The top sponge, I think, is really nice.
47:32However, the bottom one is a little bit too heavy.
47:36Fist bump, if there's not to be a handshake.
47:38Yeah, absolutely.
47:38Yeah.
47:38Oh, wow.
47:39Okay.
47:40Oh, wow.
47:41Geez.
47:42Fair energy just come towards me.
47:45So, in dedication to today, I've knocked up a couple of words.
47:48You know, life moves so fast, it's easy to forget the simple things.
47:52The way sugar sticks to your fingers and a little kindness sticks to your heart.
47:56Today, we gather not just to bake, but to share moments that matter.
47:59For those fighting that we've lost, and for those still here laughing with us.
48:02So, let's bake with love.
48:04Let's laugh of each other.
48:05And let's remember, every crumb counts when you stand up to cancer.
48:11Well, that was a delight.
48:13I thought they did well, considering they're amity bakers.
48:16And they've come here to support Stand Up To Cancer.
48:18And actually, overall, I think they've done a great job.
48:20I do like Joe's.
48:21I think he did very well in the decoration, especially the little feet.
48:24And I do like roses as well.
48:26She had so many layers in that, didn't she, Cherry?
48:29Yeah, seven layers plus the buttercream.
48:31A lot of effort.
48:32But also worth a mention is Judy's.
48:35To do a sort of checkerboard is quite tricky to do.
48:37It wasn't accurate, but it was decent.
48:39Cherish, have you had a nice time?
48:41Well, I have a brilliant time.
48:43He is a master baker.
48:44A what? He's a what?
48:46Master baker.
48:47A couple of letters out.
48:59Well, thank you.
49:01This has been an amazing couple of days.
49:03And thank you for giving up your time for charity.
49:05But there is only one star baker.
49:07And that star baker is...
49:14Joe.
49:22Wow.
49:23I'm shocked.
49:24First person to win the apron twice.
49:26Wow.
49:27I thought there'd be more of a party atmosphere.
49:30Who'd have thought?
49:31How many of them have you got now?
49:32Seven.
49:34Joe got star baker because he was certainly the most consistent baker over the three challenges.
49:40You can tell he's a decent baker.
49:42Very, very good.
49:43I'm very pleased.
49:44I'm very pleased.
49:45I'm obviously a little sad.
49:46I thought I could get that apron this time.
49:48Joe's the best.
49:50He's the goat.
49:50Yay!
49:52Judy, this whole thing's been filmed, by the way.
49:55I might not be the star baker.
49:57Just checking.
49:59But I've got my apron.
50:01Check out this new tea towel.
50:03Absolutely magical.
50:04What's magical about it?
50:07Oh, that is magical.
50:09Hey, if you fancy one of these magical tea towels and one of these aprons,
50:13all you've got to do is go to channel4.com forward slash SU2C.
50:19Almost one in two of us will get cancer in our lifetime.
50:22Help us fight back.
50:23To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer,
50:28text 40, 30, 20 or 10 to 70404.
50:32Or to donate any amount online, go to channel4.com forward slash SU2C.
50:38100% of the money you give will fund life-saving cancer research.
50:44Next time...
50:47Four more celebrities enter the tent.
50:49Oh, God, I'm intimidated.
50:51All in the name of Stand Up To Cancer.
50:53How are your nuts at the moment?
50:55They're good, well, the one left.
50:56They go wild for tray bakes in the signature.
51:01Turn out tarts in the technical.
51:03And revisit their childhood.
51:05Don't break, don't break.
51:06With show-stopping biscuits.
51:09Oh, baby.
51:10I love that you just called Paul Hollywood baby.
51:12That's going in the advert.
51:16So do we think the whole baby thing will work?
51:19Well, we'll find out next Sunday at 20 to 8.
51:21Next tonight, though,
51:22do you think it's better to be game or gamekeeper?
51:24It's the start of our epic new adventure
51:26where ten people are questioning everything.
51:29Who would you trust?
51:30Next, here for a brand new series,
51:31The Hunt, Prey vs. Predator, next.
51:40the Hunt, Prey vs. Predator, next.
51:42The Hunt, Prey vs. Predator
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