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00:00After 14 days and 28 challenges, 16 bakers have been whittled down to just four.
00:10You've brought the power today.
00:12The baker.
00:14It's like eating silk. It's just beautiful.
00:18The piping, the fondant work. Wow.
00:22One of my favorite biscuits we've ever had in the tent.
00:28Just one host.
00:30And two judges.
00:32Determined to find the best junior baker in Britain.
00:37Wait!
00:39A Rocky parody? That film came out over 40 years ago.
00:42Told you.
00:44This is daytime, Rav. There's no room for nuance.
00:46Hit it!
00:52Faster, Liam! Faster!
00:54After my rival, out in the light.
00:57No survival stops spreading the night.
01:01And the world is now flowing.
01:03The eyes of Tiger.
01:12Welcome to the final of junior bake-off!
01:19Harry, what is Rocky?
01:21Don't you stop.
01:31The finalists have just two challenges remaining.
01:34Oh my God! Look at the toffee!
01:37Before one of them is crowned junior bake-off champion.
01:40One of us is taking this.
01:50Three of us aren't.
01:53But I've been practicing loads.
01:55No, we have a dough attachment as a dough.
01:57Like danishers or something?
01:59I've loved baking ever since I was, like, little.
02:02And little me would not believe that I'm here right now.
02:04Three, two, one.
02:06Bye, finals!
02:06I think if you have a really good technical,
02:09I'll have that sort of confidence
02:10that I have a pretty strong position to win.
02:15Morning, bakers.
02:16Well done, you made it to the final of junior bake-off.
02:21Oh!
02:23Wow.
02:24And today's technical challenge has been said by Rav.
02:28Rav, do you have any words for the bakers?
02:31Even though it's the final, remember to chill.
02:35Well, it is a technical challenge.
02:37It is judged blind, so, uh, look, just go, will you?
02:41You should know by now.
02:42I mean, I shouldn't really have to say it every day, should I?
02:44For your technical challenge,
02:45Rav would like you to make
02:47her strawberry and clotted cream Danish pastries.
02:52Denmark, of course, famous for Lego,
02:54as in, Lego my Danish, or I'll tell my mum.
02:57Your six buttery danishes must be topped
02:59with an elderflower and strawberry jam
03:01and a clotted cream creme musseline.
03:04You have three hours in which to make Rav's
03:06clotted cream and strawberry Danish pastries.
03:09On your marks.
03:11Get set.
03:12Bake!
03:14Ooh.
03:15Ooh.
03:16Ooh.
03:17Fun.
03:18The bakers have all been given the same ingredients.
03:20Oh, we have a vanilla bean pod.
03:22I've never seen one.
03:23And recipe.
03:24Literally borderline a book.
03:26To make Rav's strawberry and clotted cream Danish pastries.
03:30Add the flour, yeast, sugar and salt.
03:33Drizzle in the melted butter.
03:34Oh, I'm dropping it everywhere.
03:36And then the water.
03:37Continue to mix until the dough starts to form.
03:39I've never made danishes before.
03:41It should be fine.
03:42It bounces back, so now I'm just going to cover it with my cling film.
03:45I'm just going to let it prove for 40 minutes now.
03:51Rav, the final technical.
03:54What do we have?
03:55Today, Liam, we have these six beautiful strawberry and clotted cream danishes.
03:59Sounds so good.
04:01The magic of this challenge is all in the dough.
04:04Once they've made their dough, they're going to rest it for a little bit before adding in their butter.
04:09When they add in their butter, they have to make a series of turns.
04:11We want three turns in total.
04:14We want these beautiful defined layers.
04:16And then after that, are they making a cream?
04:18The bakers will be making a creme mousseline.
04:20They have to also make an elderflower and strawberry jam.
04:23And they have to compress some strawberries, which is very chef-y.
04:27In three hours.
04:28That is very difficult, Rav, to eat.
04:30It's the final aim, Charles.
04:32I'm going to take this one.
04:34Ooh.
04:36That crunch was great.
04:39Oh, the layers.
04:42The pastry is light.
04:43It's flaky.
04:44The creme mousseline is creamy.
04:46The jam packs loads of flavour.
04:48It's not too sweet.
04:49Ah, this is the best technical ever.
04:52I can imagine today, Rav, that you want these pastries to be shop-worthy.
04:57Exactly.
04:58I want them fit for a king.
04:59Fit for me, darling.
05:00Fit for a king like you.
05:02King Charles.
05:04HE LAUGHS
05:07To make the creme mousseline,
05:08heat the milk to just below boiling point in a small saucepan.
05:14And then in a separate bowl,
05:16whisk the egg yolks, sugar, salt and cornflour together
05:18to make a smooth paste.
05:19Hey, Mika.
05:20Hi, Harry.
05:21So I've actually never heard of cream mousseline.
05:27So it's my first time.
05:29Mussolini sounds Italian.
05:30Does it?
05:31Yeah, to me, I don't know.
05:32This seems hot now.
05:34Once the milk is just below boiling,
05:35pour the milk over the egg yolk mixture,
05:37or whisking constantly.
05:39Nope.
05:39I mean, there's all these different creams.
05:41Cream pat, creme, diplomat, creme.
05:44Diplomat, creme.
05:44And then we've got this new one.
05:45Are you a baker?
05:46Am I a baker?
05:48Who do you think does all the examples
05:49when they talk about them in that separate area?
05:53Return the mixture to the pan,
05:54then heat over gentle heat
05:55until the mixture begins to thicken.
05:58Come on, thicken.
06:00When they're happy with its consistency...
06:02Some of the bottom has just scrambled,
06:04but it's fine now?
06:06The bakers must take the step
06:08that will transform their custard mixture.
06:10This is their clotted cream.
06:11It looks kind of odd, to be honest.
06:13Into a luxurious creme mousseline.
06:18Oh.
06:19So the butter's going to go in slowly.
06:23So I'm just going to check the consistency of it.
06:26Hmm, quite thin.
06:28I think it will set, so I'm not sure.
06:30It needs to be liquid enough to pipe.
06:32It's nice and smooth.
06:33But not so loose that it leaks out of the Danish pastries.
06:37That is my one worry.
06:38It seems very thin.
06:39Have you made Danish pastries before?
06:41Nope.
06:41My mum loves them.
06:43Is your mum coming to the big dude later?
06:47My mum, my dad, my three aunties.
06:50How old are the aunties?
06:52Fifty, one of them is.
06:53OK, all right.
06:54Yep, she's got a good petition.
06:57Sorry, that.
06:58I might be with it.
06:59Once they're satisfied with their filling...
07:01The alpacas, are they back this year?
07:03Maybe.
07:04Are they?
07:05One of them ended up on the barbecue last year.
07:07No!
07:08It needs to chill in the fridge.
07:11OK, fridge, fridge, fridge.
07:12Amir, how thin was your mousseline?
07:15Oh, mine was a bit sick of it, I think.
07:17This allows the bakers time to crack on with their pastry.
07:20Turn the dough out, then with a rolling pin, roll the dough out to a square measuring,
07:2420 by 20.
07:25To achieve the layers that so delighted Liam...
07:28Butter.
07:28...the butter needs to be locked into the dough.
07:31We have to fold the four corners in and over the butter.
07:36The dough needs to be my friend, and I need to be the dough's friend.
07:39Pinch, pinch, pinch, pinch, pinch, otherwise the butter will leak out and we don't want
07:43that.
07:43Roll it out to a rectangle approximately 45 centimetres long.
07:49Rolling is a deceptively delicate operation.
07:53Kind of breaking the butter out, so it's a bit easier to roll.
07:57Any tears will allow the butter to seep out.
08:00My dough is starting to split.
08:03While a heavy-handed approach...
08:05I'm basically beating this up.
08:06Not that violent, usually.
08:09We'll crush the butter and dough together, then it won't puff up later.
08:13Just got to get those layers in.
08:16Pull this over.
08:17There we go.
08:19Now I need to chill it for 20 minutes.
08:21In the fridge.
08:24Fancy vanilla.
08:25For the compressed strawberry garnish, slice the vanilla pod in half.
08:30Hi there, room air.
08:31Hello, Harry.
08:32What are you doing to that stick insect?
08:33Getting the eggs out?
08:34It's not an insect.
08:36Oh, it's not?
08:36What is it then?
08:37The vanilla pod.
08:37Oh, it's vanilla pod, of course.
08:38Silly me.
08:39Transfer the vanilla sugar into the vac pack and shake it so it coats up all the strawberries.
08:43Use the vac pack machine to vacuum seal the bag shards.
08:46I don't think we've ever done vacuum sealing.
08:48Yeah, it's a fancy contraption.
08:50Yeah.
08:50Okay, vacuum seal.
08:52Whoa!
08:55We had to have my nan vacuum packed when she passed.
08:59Sorry for your loss.
09:00We thought it was one of the options at the undertaker's, but it was actually one of the options at
09:04the caterer's.
09:06We've got those two mixed up.
09:08We've got those two mixed up, cannot.
09:09Okay.
09:11Interesting.
09:11How long do we have left?
09:16I wonder if when I eat a Danish, I can then speak Danish.
09:22How them's minuters bag here do a halvage ignom.
09:27What the heck?
09:28That's 90 minutes, bakers.
09:30You're halfway through in Danish.
09:31Oh.
09:35Remove the pastry from the fridge.
09:36Then, with a seam on the left-hand side, roll the dough into a rectangle, approximately 45 centimetres long.
09:42Seam on the left.
09:43Is this the seam?
09:45To achieve a maximally flaky pastry...
09:47Oh, no, it's burst, it's burst, it's burst.
09:50..the bakers must roll, fold and chill it two more times.
09:53This is actually working beautifully for me.
09:57Hi, Kit.
09:58We're doing a junior bake-off talent focus group questionnaire.
10:00I don't know if that's okay with you.
10:02Yeah.
10:02Who is the most entertaining and why?
10:04I think I know the answer to that one.
10:06Yes, of course.
10:09So, it goes in for 20 minutes.
10:11In between...
10:12Heat the strawberries, elderflower and sugar until it reaches 104 degrees.
10:15They must also make their jam.
10:17Some of them look a bit big.
10:19Out of the whole recipe, this is the only thing I know how to do.
10:22Who's the most trustworthy and why?
10:24Liam.
10:25I thought we had something here.
10:26I thought we had something special.
10:30104 degrees.
10:32But it needs a little bit of thickening up.
10:34So, I'm going to let it boil for a little bit longer.
10:38Who do you relate to the most of why?
10:41You?
10:42Me?
10:42Yeah.
10:43Okay.
10:43It's great.
10:44Thanks for taking part.
10:45We are there.
10:49Now I'm on my last fold.
10:51How long do I have left?
10:55If I speak Danish when I eat a Danish, then I wonder what happens when I eat a Mandarin.
11:07Now, instead of chilling it, I'm going to just start shaping.
11:12The bakers now face the trickiest part of their final technical.
11:16To assemble, cut six squares measuring ten centimetres by ten centimetres.
11:21Does anybody know what a Danish looks like?
11:23Because I don't know.
11:25Fortunately, Rav's provided a drawing.
11:28Oh, my goodness.
11:30Look at the instructions.
11:32What on earth?
11:33Fold a square and half diagonally so you make a triangle.
11:36Like this.
11:37With a knife, make two cuts starting from the longer edge going towards the point,
11:40but stop before the cut meets.
11:42Let's make sure the edges are nice and neat.
11:44Aye, Ayla.
11:45Who is the least entertaining and why?
11:47A lot of them have said Liam.
11:49I would say Liam.
11:49Take one of the corners of the pastry and fold it all the way over to the opposite corner.
11:54Fold the other side over the top so you have a diamond shape with two loops at the end.
11:58Oh, yeah.
11:59My loops.
12:00There it is.
12:00These look so bad.
12:02That's fantastic.
12:03And you're happy to be entered into the prize draw?
12:05Yes, please.
12:06The prize is a stack of Liam and Rav's books again.
12:11Yes!
12:12Okay.
12:13That's mummy Danish.
12:15Daddy Danish.
12:15Baby Danish.
12:16Debbie Danish.
12:17Where's the postman Danish?
12:19It's Debbie's father.
12:21The shaping isn't the best, but most of it's getting covered.
12:25Fill the small square in the middle of each Danish with a teaspoon of creme mousseline.
12:29It seems extremely thin, actually.
12:31I'm not sure I cooked it for long enough.
12:33Oh, no, the custard is getting everywhere.
12:36Once filled, the Danish pastries need to briefly prove at room temperature.
12:40Everyone's creme mousseline is really thick so I might restart mine.
12:43It doesn't matter for the actual filling.
12:45When I'm piping on top, I want that lovely ripple shape.
12:47Now it's just waiting and waiting and waiting.
12:52Come on, mousseline, thicken up.
12:54Come on, mousseline.
12:56Do you want to do the game where you have to not open your eyes at the same time?
12:59Oh, yeah.
13:01Puss.
13:04Do you just have your eyes open the whole time?
13:06Yeah.
13:07Cheater.
13:07Look sicker than last time.
13:10Done.
13:11How long do we have?
13:13So far I've found I can speak Danish after I've eaten a Danish and Mandarin after I've eaten a Mandarin.
13:19So, er...
13:25What?
13:27Once replaced a teaspoon of the strawberry elderflower jam on top of the cream mousseline.
13:32I'm gonna make sure the egg wash is everywhere.
13:34Okay, let's go.
13:36Now I need to bake for 20 to 22 minutes.
13:39Good luck.
13:41All of the butter is basically leaking out right now.
13:44So they're kind of dropped to the side.
13:46It's so annoying.
13:48It might be Danish if they're looking a bit lopsided.
13:50Oh, my God, Miko!
13:51Yours are great!
13:53They look so good.
13:55Oh, look at that.
13:56They look fantastic.
13:58I'd never had a Danish that high.
13:59No, but Danish people are quite tall, aren't they?
14:01They are, yes.
14:04How long do we have?
14:05Please don't say five minutes.
14:07Five minutes, bakers.
14:08You've got five minutes left.
14:11My Danish family.
14:13It smells so good.
14:15Come on.
14:16Five, four, three, two...
14:18I never thought I'd be doing this.
14:19One, zero.
14:21You know, there won't be any time to call sore.
14:23I kind of have to bring them up.
14:24I wouldn't say they're the best.
14:26Like, the filling's kind of oozed out.
14:29One minute, bakers!
14:30Here we go.
14:31Time for a bit of a panic.
14:32Uh-huh.
14:34A pipe.
14:34A thin, delicate ribbon.
14:36It's still over this one.
14:38Well, these are probably going to melt.
14:40I think it's a ribbon.
14:41She didn't really specify.
14:43I am happy.
14:44Oh, don't...
14:45I've got jammed.
14:46I'm very pleased, actually.
14:48Get them on.
14:49I don't know if that's delicate, though.
14:51That's it, bakers.
14:52Time's up.
14:54Done.
14:55Step away from your bakes.
14:56Yes.
14:59Bakers, if you could please bring your pastries forward and place them behind the photographs
15:03of yourselves, ready for judging.
15:05Well done, everyone.
15:06Everyone's amination looked great.
15:08How was it, bakers?
15:09It was alright.
15:10Yeah?
15:10Good-ish.
15:12That one's actually quite fun to make.
15:15Last technical ever.
15:24The bakers' final technicals will now be judged.
15:28Nice to see them.
15:29It's Rav and Liam.
15:33We were looking for six buttery danishes filled with a strawberry and elderflower jam and topped
15:39with a clotted cream, Creme Mousseline.
15:43Should we start there?
15:44Let's do it.
15:46They look well-baked.
15:48Gorgeous amounts of lamination as well.
15:50Some of them aren't as well-shaped as the others, but overall, they look pretty good.
15:56Oh, cheddar.
15:59It's delicious, it's buttery, but with some of the pastry, it hasn't risen up completely,
16:04so you have a layer that's quite dense.
16:09Some of them look good, but this one there, the shape looks more like a croissant.
16:17Inside, it's a little bit dense.
16:19The taste of the jam is beautiful, and the Creme Mousseline is gorgeous.
16:23Okay, next one.
16:26These look very pretty.
16:28We have even bakes, and we can see the lovely layering across the side.
16:35Creme Mousseline is gorgeous, jam is lovely.
16:37And I love the flakiness you get in the middle of your Danish pastry.
16:41Last one.
16:43Some of them look slightly tight, so I wonder if they were proved for long enough.
16:49Your Creme Mousseline, great texture, but the jam for me is a little bit too sweet.
16:53You might have cooked it out for way too long.
16:55There is quite a heavy dough layer at the bottom.
16:57They haven't grown as much as they could have.
16:59But yeah, good attempt.
17:01Okay, last technical.
17:03Finito!
17:04I think this was better baked.
17:06Rav and Liam will now rank the Danish pastries from last to first.
17:10Yeah.
17:12In fourth place, we have this one.
17:15Kitto.
17:16The texture of your Creme Mousseline was really good, but your jam was a little bit too sweet,
17:19and your pastry was slightly underbaked.
17:21Okay.
17:21In third place, we have this one.
17:24Miko.
17:25They were very neat, but the dough is a bit doughy.
17:36They were neat, they were baked really well, and the flavours were spot on.
17:43Which means, in first place, we have Ayla.
17:49The dough was baked perfectly.
17:51Really light, really flaky, and we really liked your Creme Mousseline.
17:54Well done.
17:55Well done, bakers.
17:56Come and have a look at each other's day.
17:57The Danish pastries, and we'll see you shortly for the Showstopper Challenge.
18:02They all tasted really nice to be fair.
18:04On the final technical, I got first paced, like, what?
18:07Did you see the results of the survey, Harry?
18:08We haven't gone through yet.
18:10Maybe you'll be the first to know.
18:11It'll all be available on CFAX.
18:13I got second, so I'm quite happy with it.
18:15I can almost feel the trophy now.
18:17I'm obviously a bit disappointed with the result coming last, but all up to the Showstopper
18:23now.
18:28The Showstopper is all that remains.
18:30Good luck, guys.
18:32Before Rav and Liam decide who will be this year's Junior Bake Off champion.
18:40Welcome back, bakers.
18:42It's your last ever bake in the tent.
18:46And for an awe-inspiring, jaw-dropping, and potentially Junior Bake Off winning Showstopper
18:52Challenge, Rav and Liam would like you to bake a three-tier cake inspired by your very
18:59best summer's day out.
19:00Your cake must have at least three tiers, and each tier must consist of two layers of
19:06sponge and one filling.
19:08The flavours are entirely up to you, but must be inspired by your favourite picnic treats
19:13and seaside snacks.
19:14Welk, buttercream, anyone?
19:17You have three hours in which to make your my best summer's day out cake.
19:22On your marks, get set, bake!
19:29So who do you think is going to win?
19:31It's too close to call.
19:33It's all about the final Showstopper.
19:36I'm making a California-inspired beach day out cake.
19:41Today is my perfect summer day out because we get to see who will be crowned the winner
19:45of Junior Bake Off.
19:46I am starting with caramel and the raspberry coulee.
19:50There's no room for error.
19:53Oh, geez.
19:55Everything has to be perfect.
19:57The bake, the decoration, the overall aesthetic, it has to be spot on.
20:03Oh my God, I was forgetting to stir this.
20:05I want to see tall structures, and most importantly, I want to eat very well-baked cake.
20:11I'm using the juice of a lemon.
20:13We'd like to see some classics, but they should be dialed up.
20:16Whipped egg whites in my zebra cake.
20:18By adding things in like zest.
20:19I think I dropped the seed in.
20:21Different types of fruits.
20:22I found it.
20:24What I do want is for every tier to be a different flavour.
20:26I don't want to be bored.
20:28Lemon, shawries, sweets.
20:31Stacking cakes can be very risky, so they have to make sure that all of their cakes are the right
20:36texture.
20:36This texture's very fluffy. I'm really happy with how it's looking.
20:39Because what we don't want for it to fall apart.
20:42Sorry, this is kind of crystallising, right?
20:45Oh no, oh no, oh no.
20:47It has to scream summer.
20:49I mean, look at the sun today, man.
20:51It's nice.
20:52I'm going to restart it.
20:54It's just annoying because it's a bit of a waste of time.
21:00Isla, tell us about your summer day out tiered cake.
21:04The top layer is going to be a circus tent.
21:06Nice.
21:06And then the middle layer is going to be a zebra cake with caramel sauce for my buttercream, caramel drizzle
21:11and popcorn.
21:12And then the bottom layer is going to be a black cocoa cake with cookies and cream sauce for my
21:16buttercream.
21:16Wow.
21:17No pressure, but that's really ambitious.
21:19Today is the day where I'm going to bring it all out.
21:22Isla's big top will be a quadruple layer confetti cake, kept moist with sour cream.
21:28While the black cocoa cake will mimic a famous chocolate biscuit snack, but hopefully without the brittle biscuity texture.
21:35And when you stacked your cakes, were they stable?
21:38Yeah, yeah, they were stable.
21:39I hope you've had enough time to pull it all together, decorate it.
21:43Me too.
21:43Because I'm excited about eating it.
21:45Good luck.
21:46Let's put it in now.
21:47Let's put it in.
21:48We don't know if there's a zebra stripes yet until we cut into it.
21:51Isla's zebra cakes.
21:52Raveni will be the first to see.
21:54Aren't the only ones.
21:55Oh.
21:57That will reveal their secret pattern.
21:59So the bottom tier is going to be an American flag when you cut it open.
22:04When sliced at the judging table.
22:06How's it going to stand up though?
22:07Because it looks a bit top heavy.
22:08Oh, wrong way around.
22:09Oh, wrong way around.
22:11Of course it is.
22:13So you've got a, what is it?
22:14It's California.
22:17Oh.
22:17Santa Monica Beach.
22:18Oh.
22:19Yeah, lovely.
22:19America.
22:20Make America cake again.
22:22Is that it?
22:23Yeah.
22:23Big orange cake with a butter cream comb over.
22:26Satire's not dead.
22:30Miko hopes to trump the other bakers through sheer scale.
22:33The base will be red, white and blue velvet cake.
22:36Pecan pie flavours will fill the middle.
22:39And chocolate and lime the third tier.
22:41Three stacked chocolate lava cakes will provide even more vertical real estate.
22:47But the whole idea of molten lava cake is that it will melt.
22:51Yeah.
22:51So if you put something on top it will just.
22:53That is true.
22:54So I'm going to see what happens.
22:56Have you practised?
22:57I've only practised it once and I haven't practised any decoration.
23:01Okay.
23:02You've got a lot to do.
23:04Yeah.
23:04Yeah, I do.
23:05But you have a plan of action.
23:06Mm-hmm.
23:06So if you stick to it you'll be fine.
23:08Yeah.
23:08It looks good.
23:09Nice one.
23:09The value of sticking to a plan.
23:12Just making sure I don't read this bit.
23:14I get nervous and stressed and sometimes I just read the wrong thing.
23:19Shouldn't be underestimated.
23:21Oh no.
23:22I forgot to put the sour cream in the cake.
23:25Without the sour cream Isla's sponges might not achieve the light fluffy texture she wants.
23:31I don't know why the one time I didn't tick something off then it comes and bites me in the
23:35back.
23:35It's very annoying.
23:37Having been bitten once in the caramel department.
23:40Oops.
23:41Sorry.
23:42The lid wasn't on.
23:43Kitto can't afford not to remake it.
23:45The favourite part of my bake is the sort of caramel cake.
23:50That's really yum.
23:51Because it's the hero flavour in one of his layers.
23:54I can taste.
23:55They're off now.
23:57All of which are aimed squarely at the judges' sweet spots.
24:01Liam does like sort of caramel and chocolate so that's quite good.
24:05And I've also like fruity floral flavours.
24:08OK.
24:09I'm going to put these in now.
24:10So I'm hoping to tick both of our boxes.
24:14Kitto's ideal summer's day involves surfing the West Country waves.
24:18Stopping intermittently for ice creams of mint chocolate chip, raspberry ripple and salted caramel.
24:26Where are our jump scare?
24:28We had the results in the survey and it looks like I might be able to be a judge and
24:32a host.
24:32Is that enough butter in there?
24:34It does puff up a lot.
24:35Does it?
24:35Yes, a lot.
24:36It can't be as hard as it looks, can it?
24:38Judging?
24:39Let's find out.
24:40So it's going to be high enough?
24:41Yes, yeah.
24:42OK.
24:43Are you sure about those flavour combinations?
24:45Yeah.
24:46This guy might be too dry.
24:48He's being a busybody.
24:49Don't scare Kitto.
24:50He's being a busybody.
24:51Kitto, this sounds delicious.
24:53How are you feeling about the presentation, getting your decoration good?
24:57Do you have enough time?
24:57I'd say that I do have enough time, Frank.
25:00Oh, God.
25:00Sorry.
25:01Oh, my God.
25:02I'm clumsy.
25:03Yeah, that needs a bit more.
25:04Sorry.
25:04We want your showstopper to be neat today.
25:06Yes, I'm hoping to make it as neat as I can.
25:10Oh, shoot.
25:12Crepity crappity.
25:14I forgot the frozen raspberries.
25:16That would have been a disaster.
25:19I'm not sure they are baked.
25:21No, they need two more minutes.
25:22I feel like the sour cream did actually make an issue, but I'm not sure.
25:25Oh, my gosh.
25:26I had to hurry.
25:28Baking three types of sponge.
25:30Black cooker.
25:31It's what's in the very famous cookies and cream biscuits.
25:35Requires the bakers...
25:37Chocolate cake's ready.
25:38...to manage their time expertly.
25:41It's always so stressful when you go and watch.
25:43I'm happy with them.
25:45I'm judging by it.
25:46...with any slip-ups.
25:47It's a massive lump in the middle.
25:50...potentially costing them dear.
25:51I didn't defeat the butter.
25:52See you for me.
25:54They don't have great structure, but I'm going to take them out.
25:57Umair has found an elegant way around this problem.
26:00The lemon and blueberry cake is in the oven, so I'm on track, kind of.
26:04He's making just two flavours of sponge.
26:07Hi, Umair.
26:08Hello, Harry.
26:09Well, it's our last day together.
26:11Aw.
26:12Gonna miss you, bro.
26:14Me too, bro.
26:14Yeah.
26:15Harry Hill just called Umair bro.
26:17Tell me about this Best Summer's Day Out cake.
26:20Best Summer's Day Out cake is inspired by a day out last year when we went to Bosnia with my
26:26family and cousins.
26:28I've never been to Bosnia. What's that like?
26:30It's quite nice, actually.
26:31We went rafting, so I just thought I might as well bring it to life in a cake.
26:36Umair will liberally cover his cake in fondant to depict the mountains and river that featured in his rafting adventure.
26:43A chocolate and hazelnut cake will sit on top of two lemon and blueberry cakes.
26:48So how come you've decided to make two tiers of lemon and blueberry?
26:51It's just easier.
26:52Yeah, of course.
26:53And lemon and blueberry is the colours of the flags of Bosnia as well.
26:57But because it's the final, maybe the third tier could have been a different flavour?
27:01Um...
27:03I think I would, yeah.
27:04But because of time...
27:06It seems chill.
27:07Yeah.
27:07Keep calm and carry on.
27:09We like it.
27:09Nice one, bro.
27:11That's the batter for the chocolate and hazelnut cake.
27:15Oh, it's leaking.
27:17While juggling their batters and cakes...
27:20Done.
27:21Oh, phew.
27:22..the bakers also need to make headway.
27:24I just need to make a jam and loads of buttercream.
27:27..on everything else.
27:29Cherry jam, lime cream cheese, Swiss buttercream, molten lava cake and more.
27:33Starting with the sumptuous fillings...
27:35They're complaining that I'm doing two tiers of lemon and blueberry cake.
27:38So mean.
27:39..and silky smooth buttercreams...
27:41So I'm just making my Swiss meringue buttercream at the moment.
27:44..that they hope...
27:45Oh!
27:46I always have to crack one of them.
27:48..will elevate their showstoppers.
27:50It needs to get to 60 degrees so it's food safe.
27:55Multitasking again.
27:56I'm going to whip it up now.
27:58There's so much going on.
28:03Well, it's the last challenge of the final and who better to entertain us than my son Gary from my
28:07first marriage.
28:08Hello, Daddy.
28:09Hello, Gary.
28:10Tell us a joke.
28:11OK.
28:12Daddy, Daddy, Daddy.
28:13I recently met up with my first wife.
28:16What are you talking about, Gary?
28:17You're only 12.
28:18How did you joke, Daddy?
28:19I see, yes.
28:20She came round about tea time and I got a delivery from an international parcel delivery service based in the
28:26States.
28:27FedEx?
28:28No, I only gave her a cup of tea.
28:31Ninety minutes, bakers.
28:32Oh, my gosh.
28:33You're halfway through.
28:35I need that to hurry up, though, a lot.
28:37We need to work on that, don't we, Gary?
28:40Think so?
28:41Ha!
28:41Take that, Rav.
28:43It is off.
28:45Rav and Liam have demanded perfectly baked cakes.
28:48Test it, baby.
28:50When the bakers are confident they've achieved this.
28:52Ooh.
28:53Right, in the freezer you go.
28:55They must chill them quickly so they don't melt the fillings during assembly.
29:01Have you seen Harry anywhere?
29:02No, I haven't.
29:04Nowhere.
29:06I've had problems with under-bakeness before, so I sort of wanted to redeem myself in the final.
29:13Hello.
29:15Hi, Isla.
29:16What are you doing behind a tree?
29:18Just got an interest in horticulture.
29:22There's a lemon and blueberry sponge.
29:24It's looking quite good.
29:26The cake's not gone according to plan.
29:29It's really dense.
29:31Oh, my God, I want to cry.
29:32See, it's so dense in the middle.
29:35It needed the sour cream, basically.
29:37I feel like my chances of winning are slipping away from me.
29:48I'm going to start sucking these on now onto the cake board.
29:52As the grand final approaches its climax.
29:55I'm running out of time and I'm not having that happen to me.
29:58Isla has no choice.
30:00It's really dense.
30:01Other than to make the best of her sponge.
30:04It's a bit slanty.
30:05And she's not the only one.
30:07They're coming out brown, but I don't know if that's because of the colour of the cake.
30:11With cake trouble.
30:12Chocolate cake, ooh.
30:15That is flat.
30:16As a pong cake.
30:18How long do we have?
30:19Let's have another joke from my son, Gary.
30:22Hello, Daddy.
30:23Off you go, Gary.
30:24Yes, well, I recently bought a jumper made from the skin of a rodent.
30:29Because it was a V-neck, the bottom half of my face was cold.
30:34Chinchilla?
30:34No, gerbil.
30:3860 minutes, bakers.
30:39What?
30:40You've got 60 minutes left.
30:41I need to assemble my cakes literally urgently.
30:44That is really not neat.
30:46It's going to have to go on.
30:48This is falling over.
30:50Hi there, Kitta.
30:51Tell me about this best day out of yours.
30:54We are going to go to the beach and we're going to go surfing.
30:58I've done that a bit.
30:59I've never managed to stand up on that.
31:00What's the trick?
31:02So, you're paddling.
31:03Or should I be standing on your back?
31:05No, I'm not the surfboard.
31:06Oh, you're not the surfboard.
31:07Yeah, so you're paddling and then you just...
31:09Like that.
31:11The jam is good.
31:12I'm just going to add it onto the cake.
31:16But the waves in Dorset are horrible.
31:19So, it's...
31:20She's throwing her toys out of the breath.
31:23Okay, cakes, cakes, cakes.
31:28They're cool enough now.
31:29So, I'm just doing my salted caramel drizzle sauce.
31:33This thing.
31:35It's cracking.
31:37Oh, my God, oh, my God, oh, my God.
31:39Some of the buttercream has melted.
31:42I'm just going to hold it together.
31:43Look at the cream filling.
31:45It's your final bake in the tent, of course, Mika.
31:47Yeah, it's my final bake in the tent.
31:49You made some memories?
31:51Made a lot of memories.
31:52I haven't made as many memories as I thought I'd made.
31:55What do you mean by that?
31:56I can't remember some of the memories that I've made.
31:58That's my problem.
31:59Do you have a bad memory?
32:00Well, I don't know.
32:01I can't remember.
32:03Now I'm assembling my chocolate and hazelnut cake.
32:07Azumir moves on to his top tier.
32:09It's breaking, man.
32:11The others enter full decoration mode.
32:14This is me making the coral.
32:17Come on, my cake.
32:19So, this is for the chocolate lava cake.
32:20And Mika still has some baking to do.
32:25Seven minutes.
32:27Thirty minutes, bakers.
32:28You've got thirty minutes left.
32:30Oh, my goodness gracious me.
32:33Structure is so important with tiered cakes.
32:37Excuse you.
32:38Bit rude.
32:40These are made out of fondant.
32:42I'm going to put some of the decorations that I've already made.
32:44Just to bring it to life a bit more.
32:47Oh, I've got my mini hamburgers.
32:48These are so cute.
32:49I hope this American cake doesn't let me down.
32:53I'm really nervous about them cutting into the flag.
32:57Oh, my days.
32:59HH.
33:00It's the Harry Hill Rock, everyone.
33:03Is it stuck on a bit of mud?
33:05No, it's getting ready to go into the water.
33:07Oh, it's getting ready to go into the water, yes.
33:09Yeah, I get it now, yeah.
33:11It looks like sand, right?
33:13We're making such a mess.
33:15The beach is messy anyways.
33:17Salted caramel, cinnamon buttercream.
33:20Liam is going to be so happy with all this caramel.
33:22As their tears take shape.
33:25The atmosphere in the tent is quite stressed
33:27because everybody had something that has gone wrong.
33:31The bakers can begin the serious business.
33:34Come on, get in.
33:35They'll burst through.
33:37Of stacking.
33:38Is that in the centre?
33:39Oh, my God, it's not even in the centre.
33:4015 minutes, bakers.
33:42Oh, my sugar.
33:43Final stretch, here we go.
33:46You've got 15 minutes left.
33:49My heart palpitations are too much.
33:51I can't even breathe.
33:58Get in there.
33:59Why is it not going in?
34:06Yes!
34:08Stressful.
34:11It's going to fall over, I can tell it is.
34:15That looks really messy, but oh well.
34:18Think California, Mika.
34:19Thinking Californian.
34:22Tell me that's not supposed to be the top of my head in a roll-neck jumper.
34:26Ayla, your cake is falling.
34:28Is it falling? Oh, sugar.
34:30Yeah, it is.
34:32I saved the enemy.
34:34Can you see? Oh, my God, it's going to fall over.
34:37Oh, my gosh.
34:40I think it's possibly enough to win.
34:43When I look around.
34:45Oh, Mika, that looks jaw-dropping or inspiring and potentially bake-off winning.
34:48Maybe.
34:49Is there a third layer?
34:50Yeah, there is a third layer, which I'm trying to get on now.
34:55It's cracking so much.
34:57Um, it just looks so bad.
34:59Five minutes, bakers.
35:02Okay, let's make the wave now.
35:04You've got five minutes left.
35:06I don't think this is much of a lava cake.
35:08I think it might be over-baked.
35:12That's not going to stay in.
35:13That would be better.
35:16This is going to go right down to the wire here.
35:21Don't collapse.
35:22I know this isn't a winning cake.
35:24Everyone's a Sony, and mine looks like a complete and utter mess.
35:29Oh, this kind of looks like a barrel, kind of.
35:31One minute, bakers. You've got one minute left.
35:34Shush, man.
35:38Hot, hot, hot.
35:40Gold piping on the bottom here.
35:44Oh, I should have started this earlier.
35:47Oh, it might work.
35:48It might just work.
35:53Oh, no, okay, one second.
35:54This is falling out.
35:55Let's not do that.
35:56Here's tiny baby me, doing my tiny baby surfing.
36:00Do I just put them next to it, like that?
36:03That's it, bakers.
36:04Time's up.
36:06Oh, my God.
36:07Step away from your bakes.
36:12It's over.
36:15Oh, beautiful.
36:16Oh.
36:19Please.
36:20Standing ovation.
36:21Wasted on this show.
36:23Kitto, I love yours.
36:24Yeah, no, it's not good.
36:26Oh, my gosh.
36:27I've enjoyed myself so much today.
36:30It's just really, really fun and amazing and exciting.
36:34I love the molten lava cake ice cream.
36:37Yeah.
36:37It looks so good.
36:37It's not much molten though.
36:39I'm not so sure about being the winner, but I'm just hoping that they'll like it and then that's it.
36:44Off you go and we'll see you shortly for judging.
36:48Everyone's got really nice designs, so it's going to be tricky for the judges, I think.
36:54I am very worried about the stability of the cake. If it falls over, my heart will break.
37:04As the bakers await judging, their friends and families have started to arrive.
37:10We are Team Isla.
37:13We think she was always going to get this far.
37:15She was always capable of it, so we're just proud that she's here and we're proud that we get to
37:19come here and support her.
37:21I think it's made him believe that there's no barriers and if you put the effort and work hard, you
37:27can achieve whatever you want to achieve.
37:30It's really amazing that she's got this far and this is a one of a lifetime chance for her.
37:38All the bakers deserve it, so whoever wins will be delighted, but of course it would love Kitto to win.
37:43It would be the cherry on top of the cake.
37:52Kitto, could you please bring your Summer Day Out Teard Cake forward for judging?
37:57Blimey, it's heavy. Oh, all the shells are falling off.
38:01Kitto, tell us about your Summer Day Out Teard Cake.
38:04My Summer Day Out theme is a surf cake.
38:07I think it's some of your neatest work you've ever produced in the tent.
38:17I like the different textures, the different techniques that you showed off.
38:20Slightly low sided though.
38:21Yeah.
38:22Just a little bit.
38:23Very top, it is a mint chop chip cake with a mint buttercream.
38:27Beautiful.
38:28Looks baked.
38:30It's a raspberry ripple cake with a raspberry jam and then there's a salted caramel cake with a salted caramel
38:35buttercream.
38:40Okay, your mint chocolate chip. I love that sponge. It has a really deep chocolatey flavour. Your raspberry ripple. It's
38:48well baked and nothing's too sweet, which I really like.
38:51The flavour of your caramel cake, I love. But for me, the sponge is just slightly over baked.
38:57Mark, I think it's a really good spread of three different cakes altogether because every single one tastes really unique.
39:03So overall, you've done very well.
39:08Nice one, Kitto.
39:09Well done, Kitto.
39:11There we go.
39:18I like the contrasting colours, textures and the way that you've managed to give it more height with these molten
39:24cakes on top.
39:25Overall, it's a great design.
39:27Woo!
39:29So the top one.
39:31Chocolate cake with lime cream cheese frosting.
39:33Great. It's a nice little cute cake.
39:35Yeah.
39:36The middle tier is pecan pie inspired cake with pecan filling.
39:40Really nice layers there.
39:41The bottom tier is red velvet, blue velvet and vanilla.
39:45Yeah.
39:46I really like how you've constructed this American flag in the cake.
39:52The chocolate cake is like a lovely chocolate lime cloud.
39:56Gorgeous.
39:57And the pecan is my favourite.
39:59There's so much pecan texture in there.
40:02I think the velvet cake is my favourite.
40:04With the addition of the cherries and this beautiful design, smashed it.
40:09Well done, Mika.
40:10God bless America.
40:13Oh, thank you.
40:20The fondant work is so neat.
40:22Tell us a story.
40:24The top tier is a chocolate hazelnut cake with chocolate buttercream.
40:29Layers look pretty fudgy there.
40:32And there's two layers of lemon and blueberry cake filled with lemon buttercream and blueberry jam.
40:38I really like the lemon and blueberry.
40:40I like how punchy that blueberry is.
40:42One of them is slightly under compared to the other, but they're really good cakes.
40:46And your chocolate hazelnut, even though I love how rich it is, it's borderline raw.
40:52It needed ten more minutes in the oven from you.
40:54Thanks, Yimeo.
41:01I think it's a lot of your neatest work.
41:03But it's so fun.
41:05It screams funfair.
41:07Ooh, that's gigantic.
41:09Great layers, though.
41:10The middle layer, you have a zebra cake with a caramel Swiss lemon buttercream, caramel and popcorn.
41:15Look at that.
41:16Wow, look at the zebra stripes.
41:17That's really cool.
41:18And the top layer is a confetti cake with a whipped lemon masquerone filling and masquerade strawberries.
41:23Whoa.
41:24I say.
41:25Whoa, look at that.
41:27It might look slightly messy and a little bit disorganized on the outside, but the inside is really triumphant.
41:33The zebra cake is gorgeous.
41:35I'm obsessed with this.
41:37And the chocolate one looks hefty.
41:41Okay.
41:42I like every single cake.
41:44There is something there for everyone.
41:46Your chocolate sponge, it's fudgy, it's rich.
41:49If anything, I think it could have just done with a bit of salt or something, just to, like, lift
41:52it.
41:53And then you have your zebra cake.
41:55The flavor profile is really good.
41:56The confetti cake is maybe my favorite one.
41:59It's not your, like, standard confetti cake that's, like, really sweet and sickly.
42:03I think you've done such a good job in your three hours.
42:07Well, bakers, it's now up to Ravenlium to decide which one of the best.
42:10Each of you is the winner of Junior Bake Off.
42:14In the meantime, go and join your family and friends, and we'll see you shortly.
42:19Well done, everybody.
42:33I really hope that I'm in with a chance of winning because it would just be so amazing if I
42:37do.
42:37Junior!
42:39I think I've got a chance.
42:40I'm so proud of how far I've come from stepping into the tent to now being on the final, baking
42:45a cake in three hours.
42:47It's crazy.
42:48I can't believe you're here.
42:49You're here!
42:50Liam said that I smashed it, so even if I win or don't win, I'd still be really happy.
42:55Red carpet treatment, yeah?
42:56Yeah.
42:57Now everything's up to the judges, and I can't wait for the judges' result.
43:08Thank you so much, and welcome to the final of Junior Bake Off 2025.
43:13Excellent.
43:14Let's meet the finalists.
43:22The winner of Junior Bake Off 2025 is...
43:35Ayla.
43:36Well done.
43:39Well done.
43:40Well done.
43:42Well done, Ayla.
43:43That was very close.
43:45You're having a lot of fun, isn't it?
43:48Yay!
43:51I'm the winner of Junior Bake Off 2025.
43:53I can't believe it.
43:54For you.
43:55Yay!
43:57Ayla had to be our winner.
43:59She came first in the technical, and that cake was perfection.
44:02Every single layer was well thought out, it was well baked, and it tasted incredible.
44:09To achieve what she did in three hours as well, yeah, she deserved to win.
44:15Ayla should be very proud of herself.
44:17She did deserve it.
44:18Her victory was amazing.
44:20I'm gonna miss you guys.
44:21I've enjoyed everything about this competition, and I've got to meet so many people, and I have so many friends
44:26now.
44:28So, yeah.
44:28Overall, it was amazing.
44:30You did really well today.
44:32I'll definitely take away that I am more resilient than I actually think I am.
44:37I'm ready to celebrate.
44:40Yeah, guys!
44:42Buona!
44:43Yeah!
44:45Well done though.
44:46You did really, really well.
44:47So well.
44:49Are you a star baker in the making?
44:51Apply for the next series of Junior Bake Off at channel4.com forward slash take part.
45:27Amen.
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