- 6 weeks ago
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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.
00:56Out in the light.
00:58No survival stops spreading the night.
01:01And the world is now blowing the eyes.
01:21The finalists have just two challenges remaining.
01:22The finalists have just two challenges remaining.
01:34Oh, my God. Look at the coffee.
01:37Before one of them is crowned junior bake-off champion.
01:40One of us is taking this.
01:41Three of us on.
01:43I'm in the finals.
01:45I'm in the finals.
01:45Yes! I'm so happy.
01:47Why is it a laminator?
01:48A laminator?
01:49Maybe it's like space food.
01:51I'm quite nervous about being in the final,
01:53but I've been practising 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.
02:06Vitals!
02:07I 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
02:17to the final of junior bake-off.
02:21Oh.
02:23Wow.
02:24And today's technical challenge has been set by Rav.
02:27Rav, 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...
02:39Look, 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
02:49Danish 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
02:59must be topped with 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, ooh, ooh, ooh, fun.
03:18The bakers have all been given the same ingredients.
03:21Oh, we have a vanilla bean pod.
03:22I've never seen one.
03:23And recipe.
03:25Literally borderline a book.
03:27To make Rav's strawberry and clotted cream
03:29Danish 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 Danish's 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.
03:53What 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
04:08their 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.
04:22And they have to compress some strawberries, which is very chef-y.
04:27In three hours.
04:28That is very difficult, Rav, neat.
04:30It's the final, Liam, 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 flavor.
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.
04:57I want them fit for a king.
05:00Fit for me, then, innit?
05:00Fit for a king like you.
05:02King Charles.
05:07To make the creme mousseline, heat the milk to just below boiling point in a small saucepan.
05:14And then in a separate bowl, whisk the egg yolks, sugar, salt and cornflour together to make
05:18smooth paste.
05:19Hi, Mika.
05:20Hi, Harry.
05:21So, I've actually never heard of, um, creme mousseline.
05:26Mousseline.
05:26So, it's my first time.
05:28Mousseline 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, pour the milk over the egg yolk mixture or whisking
05:38constantly.
05:39Nope.
05:39I mean, there's all these different creams.
05:54I mean, there's all these different creams.
05:55Cream, pat, creme, diplomat, creme.
05:59Diplomat, creme.
06:00And then we've got this new one.
06:10This is the clotted cream.
06:11It looks kind of odd, to be honest.
06:13Into a luxurious creme mousseline.
06:17Oh.
06:19So, the butter is going to go in slowly.
06:23So, I'm just going to check the consistency of it.
06:26Hmm.
06:27Quite thin.
06:28I think it will sap, 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 why I won't 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 do later?
06:47My mum, my dad, my three aunties.
06:50How old are the aunties?
06:52Fifty.
06:53One of them is.
06:53OK.
06:54All right.
06:54Yeah.
06:55She's got a good pension.
06:57Sorry.
06:58I'm happy 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.
07:10OK.
07:11Fridge, fridge, fridge.
07:12Amir, how thin was your mousseline?
07:15Oh, mine was a bit thicker, but I think...
07:17This allows the bakers time to crack on with their pastry.
07:20Turn the dough out, then with a rolling pin,
07:22roll the dough out to a square measuring, 20 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,
07:37and I need to be the dough's friend.
07:39Pinch, pinch, pinch, pinch, pinch.
07:40Otherwise, the butter will leak out and we don't want that.
07:43Roll it out to a rectangle, approximately 45 centimetres long.
07:49Rolling is a deceptively delicate operation.
07:53I'm kind of breaking the butter up, 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.
08:02While 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,
08:11then 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,
08:27slice 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?
08:37A vanilla pod.
08:38Oh, it's a vanilla pod.
08:38Of course, silly me.
08:39Transfer the vanilla sugar into the vac pack
08:41and shake it so it coats up all the strawberries.
08:43Use the vac pack machine to vacuum seal the bag shut.
08:46I don't think we've ever done vacuum sealing.
08:48Yeah, it's a fancy contraption.
08:50Yeah.
08:51OK, vacuum seal.
08:53Whoa!
08:55We actually had 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,
09:02but it was actually one of the options at The Caterer's.
09:06We've got those two mixed up.
09:08Can I?
09:09OK.
09:10Interesting.
09:11How long do we have that?
09:16I wonder if when I eat a Danish,
09:18I can then speak Danish.
09:22How of them's minuters bag here?
09:24Do a halvage ignom.
09:27What the heck?
09:28That's 90 minutes, bakers.
09:29You're halfway through in Danish.
09:32Oh.
09:35Remove the pastry from the fridge.
09:36Then with a seam on the left-hand side,
09:38roll the dough into a rectangle
09:39or 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.
09:49It's burst.
09:49It's burst.
09:50The bakers must roll, fold, and chill it two more times.
09:53This is actually working beautifully for me.
09:57Hi, Kate.
09:58We're doing a junior bake-off talent focus group questionnaire,
10:01if that's OK with you.
10:02Yeah.
10:02Who is the most entertaining and why?
10:04I think I know the answer to that, why.
10:05Oh, yes, of course.
10:09So it goes in for 20 minutes.
10:11In between...
10:12Heat the strawberries, elderflower, and sugar
10:13until 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,
10:20this 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.
10:43OK, that'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,
10:57then I wonder what happens when I eat a mandarin.
11:03A 60-minute baker's in mandarin.
11:07Now, instead of chilling it,
11:09I'm going to just start shaping.
11:12The bakers now face the trickiest part
11:15of their final technical.
11:16To assemble, cut six squares
11:18measuring 10 centimetres by 10 centimetres.
11:21Does anybody know what a Danish looks like?
11:23Because I don't know.
11:26Fortunately, Rav's provided a drawing.
11:28Oh, my goodness.
11:29Look at the instructions.
11:32What on earth?
11:33Fold a square and half diagonally,
11:35so you make a triangle.
11:36Like this.
11:37With a knife, make two cuts,
11:38starting from the longer edge,
11:39going towards the point,
11:40but stop before the cut meets.
11:42Let's make sure the edges are nice and neat.
11:44Hi, Isla.
11:45Who is the least entertaining
11:46and why a lot of them have said Liam.
11:49I would say Liam.
11:50Take one of the corners of the pastry
11:52and fold it all the way over
11:53to the opposite corner.
11:54Fold the other side over the top
11:56so you have a diamond shape
11:57with two loops at the end.
11:58Oh, yeah, my loops.
12:00There it is.
12:00These look so bad.
12:02That's fantastic.
12:03And you're happy to be entered
12:04into the prize draw?
12:05Yes, please.
12:06The prize is a stack
12:08of Liam and Raph's books again.
12:11Yes!
12:12Okay.
12:14That'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,
12:23but most of it's getting covered.
12:25Build a small square
12:25in the middle of each Danish
12:26with 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,
12:37the Danish pastries
12:38need to briefly prove
12:39at room temperature.
12:40Everyone's creme mousseline
12:41is really thick,
12:42so I might restart by.
12:43It doesn't matter
12:43for the actual filling.
12:45When I'm piping on top,
12:46I want that lovely ripple shape.
12:47Now it's just waiting
12:49and waiting and waiting.
12:52Come on, mousseline.
12:53Thicken up.
12:53Come on, mousseline.
12:56Do you want to do the game
12:57where you have to not open
12:58your eyes at the same time?
12:59Oh, yeah.
13:01Pulse.
13:04Do you just have your eyes
13:05open the whole time?
13:06Yeah.
13:06Cheetah.
13:07Looks sicker than last time.
13:10Done.
13:11How long do we have?
13:13So far, I've found
13:15I can speak Danish
13:15after I've eaten a Danish
13:16and Mandarin
13:18after I've eaten a Mandarin,
13:19so, er...
13:20Oh!
13:25What?
13:28Once we've placed a teaspoon
13:29of the strawberry elderflower jam
13:31on top of the cream mousseline.
13:32I'm going to make sure
13:33the egg wash is everywhere.
13:34Okay, let's go.
13:36Now I need to bake
13:37for 20 to 22 minutes.
13:39Good luck.
13:41All of the butter
13:42is basically leaking out
13:44right now.
13:44So they're kind of
13:45dropped to the side.
13:46It's so annoying.
13:48It might be Danish
13:48looking a bit lopsided.
13:50Oh, my God, Miko!
13:51You look 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
14:00are 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.
14:21There won't be any time
14:22to cool, so I kind of
14:23have to bring them up.
14:24I wouldn't say they're the best.
14:26Like, the filling's
14:27kind of oozed out.
14:29One minute, bakers!
14:30Here we go.
14:31Time for a bit of a panic.
14:33A pipe.
14:34A thin, delicate ribbon.
14:36It's still over this one.
14:38Well, these are probably
14:39going to melt.
14:40I think it's a ribbon.
14:40She didn't really specify.
14:43I am happy.
14:44Oh, I've got jam.
14:46I'm very pleased, actually.
14:48Get them on.
14:49I don't know if that's
14:49delicate, though.
14:51That's it, bakers.
14:52Time's up.
14:54Done.
14:55Step away from your bakes.
14:59Bakers, if you could please
15:00bring your pastries forward
15:01and place them behind
15:02the photographs of yourselves,
15:04ready for judging.
15:05Well done, everyone.
15:06Everyone's alamination
15:07looked great.
15:08How was it, bakers?
15:09It was all right.
15:10Yeah?
15:10Good-ish.
15:12That was actually
15:12quite fun to make.
15:15Last technical ever.
15:24The bakers' final technicals
15:27will now be judged.
15:28Nice to see him.
15:29It's Rav and Liam.
15:33We were looking for six
15:35buttery danishes filled with
15:37a strawberry and elderflower jam
15:38and topped with a clotted cream
15:41creme mousseline.
15:43Should we start there?
15:44Let's do it.
15:46They look well-baked.
15:48Gorgeous amounts of lamination
15:49as well.
15:50Some of them aren't as well-shaped
15:52as the others,
15:52but overall,
15:54they look pretty good.
15:56Oh, je-de.
15:59It's delicious.
16:00It's buttery.
16:01But with some of the pastry,
16:03it hasn't risen up completely,
16:04so you have a layer
16:05that's quite dense.
16:09Some of them look good,
16:10but this one there,
16:11the shape looks more
16:12like a crassard.
16:17Inside,
16:18it's a little bit dense.
16:19The taste of the jam is beautiful,
16:21and the creme mousseline is gorgeous.
16:23Okay.
16:24Next one.
16:26These look very pretty.
16:28We have even bakes,
16:30and we can see the lovely layering
16:31across the side.
16:34Creme mousseline is gorgeous.
16:36Jam is lovely.
16:37And I love the flakiness
16:38you get in the middle
16:39of your Danish pastry.
16:41Last one.
16:43Some of them look slightly tight,
16:45so I wonder if they were
16:45approved for long enough.
16:48Your creme mousseline,
16:50great texture.
16:51But the jam for me
16:52is a little bit too sweet.
16:53You might have cooked it out
16:54for way too long.
16:55There is quite a heavy dough layer
16:56at the bottom.
16:57They haven't grown
16:58as much as they could have.
16:59But yeah, good attempt.
17:01Okay, last technical.
17:03Finito.
17:04I think this was a better page.
17:06Rav and Liam will now rank
17:08the Danish pastries
17:08from last to first.
17:10Yeah.
17:12In fourth place,
17:13we have this one.
17:15Kitto.
17:16The texture of your creme mousseline
17:17was really good,
17:18but your jam
17:18was a little bit too sweet
17:19and your pastry
17:20was slightly underbaked.
17:21Okay.
17:21In third place,
17:22we have this one.
17:24Miko.
17:25They were very neat,
17:26but the dough was a bit doughy.
17:28In second place,
17:30we have this one.
17:35The mayo.
17:36This one here is a bit of a mess,
17:38but the rest,
17:39they were neat,
17:40they were baked really well,
17:41and the flavours were spot on.
17:43Which means,
17:44in first place,
17:46we have Isla.
17:49The dough was baked perfectly.
17:51Really light,
17:51really flaky,
17:52and we really liked
17:53your creme mousseline.
17:54Well done.
17:55Well done, bakers.
17:56Come and have a look
17:56at each other's
17:57Danish pastries,
17:58and we'll see you shortly
18:00for the showstopper challenge.
18:02It all tasted really nice,
18:03to be fair.
18:04On the final technical,
18:05I got first place,
18:05it's like,
18:06what?
18:07Did you see the results
18:07of the survey, Harry?
18:08It hasn't gone through yet.
18:09You'll be the first to know.
18:11It'll all be available
18:12on CFAX.
18:13I got second,
18:14so I'm quite happy with it.
18:15I can almost feel
18:16the trophy now.
18:18I'm obviously a bit disappointed
18:19with the result coming last,
18:22but all up to the showstopper now.
18:28The showstopper
18:29is all that remains.
18:30Good luck, guys.
18:32Before Rav and Liam
18:33decide who
18:34will be this year's
18:35Junior Bake Off champion.
18:40Welcome back,
18:41bakers.
18:42It's your last
18:44ever bake in the tent.
18:46And for an awe-inspiring,
18:48jaw-dropping,
18:49and potentially
18:49Junior Bake Off winning
18:52showstopper challenge,
18:53Rav and Liam
18:54would like you
18:54to bake
18:55a three-tier cake
18:57inspired
18:58by your very best
18:59summer's day out.
19:01Your cake must have
19:02at least three tiers,
19:04and each tier must consist
19:05of two layers of sponge
19:06and one filling.
19:08The flavours are entirely
19:09up to you,
19:10but must be inspired
19:11by your favourite
19:12picnic treats
19:13and seaside snacks.
19:14Welk, buttercream,
19:16anyone?
19:17You have three hours
19:18in which to make
19:19your my best
19:20summer's day out
19:21cake.
19:22On your marks,
19:24get set,
19:26bake!
19:29So who do you think
19:30is going to win?
19:31It's too close to call.
19:33It's all about
19:34the final showstopper.
19:35I'm making a
19:37California-inspired
19:39beach day out cake.
19:41Today is my perfect
19:42summer day out
19:43because we get to see
19:44who will be crowned
19:44the winner of Junior Bake Off.
19:46I am starting with
19:48caramel and the
19:48raspberry coulee.
19:50There's no room
19:52for error.
19:53Oh, jeez.
19:55Everything has
19:56to be perfect.
19:57The bake,
19:58the decoration,
20:00the overall aesthetic,
20:01it has to be spot on.
20:03Oh my God,
20:03I was forgetting
20:04to stir this.
20:05I want to see
20:06tall structures
20:07and most importantly,
20:09I want to eat
20:09very well-baked cake.
20:11I'm using
20:11the juice of a lemon.
20:13We'd like to see
20:14some classics,
20:15but they should be
20:15dialed up.
20:16Whipped egg whites
20:16for my zebra cake.
20:18By adding things in
20:19like zest.
20:19I think I dropped
20:21the seed in.
20:21Different types of fruits.
20:23I found it.
20:23What I do want
20:24is for every tier
20:26to be a different flavour.
20:26I don't want to be bored.
20:28Lemon,
20:28strawberries,
20:29sweets.
20:31Stacking cakes
20:31can be very risky,
20:32so they have to make sure
20:34that all of their cakes
20:35are the right texture.
20:36This texture's very fluffy.
20:38I'm really happy
20:38with how it's looking.
20:39Because what we don't want
20:40for it to fall apart.
20:42Sorry,
20:42this is kind of
20:43crystallising, right?
20:45Oh no,
20:45oh no,
20:46oh no.
20:47It has to scream summer.
20:49I mean,
20:49look at the sun today, man.
20:51It's nice.
20:52I'm going to restart it.
20:54It's just annoying
20:55because it's a bit
20:56of a waste of time.
21:00Isla,
21:01tell us about
21:02your summer day out
21:03tiered cake.
21:04The top layer
21:05is going to be a circus tent.
21:06Nice.
21:06And then the middle layer
21:07is going to be a zebra cake
21:08with caramel
21:09cinnamon buttercream,
21:10caramel drizzle
21:11and popcorn.
21:12And then the bottom layer
21:13is going to be a black cocoa cake
21:14with cookies and cream
21:16cinnamon buttercream.
21:17Wow.
21:17No pressure,
21:18but that's really ambitious.
21:19Today is the day
21:20where I'm going to
21:20bring it all out.
21:22Isla's big top
21:23will be a quadruple layer
21:24confetti cake
21:25kept moist
21:26with sour cream
21:27while the black cocoa cake
21:29will mimic a famous
21:30chocolate biscuit snack,
21:32but hopefully
21:32without the brittle
21:33biscuity texture.
21:35And when you
21:36stacked your cakes,
21:37were they stable?
21:38Yeah,
21:38yeah,
21:38they were stable.
21:39I hope you've got
21:40enough time
21:40to pull it all together,
21:42decorate it.
21:43Me too.
21:43because I'm
21:44excited about eating it.
21:45Good luck.
21:46Let's put it in now.
21:47Let's put it in.
21:48We don't know
21:48if there's a zebra stripe
21:49yet until we cut into it.
21:51Isla's zebra cakes
21:52Robin Lee will be
21:53the first to see.
21:54Aren't the only ones
21:57that will reveal
21:58their secret pattern.
21:59So the bottom tier
22:00is going to be
22:01an American flag
22:02when you cut it open.
22:04When sliced
22:04at the judging table.
22:06How's it going to
22:06stand up though?
22:07Because it looks
22:07a bit top heavy.
22:08Oh, wrong way around.
22:09Oh, wrong way around.
22:11Of course it is.
22:13So you've got a,
22:14what is it?
22:15It's California,
22:17Santa Monica Beach.
22:18Yeah, lovely, America.
22:20Make America cake again.
22:22Is that it?
22:23Yeah.
22:23Big orange cake
22:24with a butter cream
22:25comb over.
22:27Satire's not dead.
22:30Miko hopes to trump
22:31the other bakers
22:32through sheer scale.
22:33The base will be
22:34red, white and blue
22:35velvet cake.
22:36Pecan pie flavours
22:37will fill the middle
22:38and chocolate and lime
22:40the third tier.
22:41Three stacked
22:42chocolate lava cakes
22:43will provide even more
22:44vertical real estate.
22:47But the whole idea
22:48of molten lava cake
22:49is that it will melt.
22:51Yeah.
22:51So if you put something
22:52on top it will just...
22:53That is true.
22:54So I'm going to see
22:55what happens.
22:56Have you practised?
22:57I've only practised it once
22:59and I haven't practised
23:00any decoration.
23:01Okay.
23:02You've got a lot to do.
23:03Yeah.
23:04Yeah, I do.
23:05But you have a plan of action
23:06so if you stick to it
23:07you'll be fine.
23:08Yeah.
23:08It looks good.
23:09Nice one.
23:09The value of sticking
23:11to a plan...
23:12Just making sure
23:13I don't read this bit.
23:14I get nervous and stressed
23:16and sometimes I just
23:16read the wrong thing.
23:19Shouldn't be underestimated.
23:21Oh no.
23:22I forgot to put the sour cream
23:24in the cake.
23:25Without the sour cream
23:26Isla's sponges
23:27might not achieve
23:28the light fluffy texture
23:30she wants.
23:31I don't know why
23:32the one time
23:32I didn't tick something off
23:33then it comes and bites me
23:34in the back.
23:35It's very annoying.
23:37Having been bitten
23:38once in the caramel department
23:39Oops, sorry.
23:41The lid wasn't on.
23:43Kitto can't afford
23:44not to remake it.
23:45The favourite part
23:47of my bake
23:47is the caramel cake.
23:50That's really yum.
23:51Because it's the hero flavour
23:52in one of his layers.
23:54I can take this thing off now.
23:57All of which are aimed
23:58squarely at the judges'
23:59sweet spots.
24:01Liam does like
24:02caramel and chocolate
24:04so that's quite good
24:04and I've also liked
24:06like fruity floor flavours.
24:08OK, I'm going to put
24:09these in now.
24:10So, I'm hoping to
24:11tick both of that boxes.
24:14Kitto's ideal summer's day
24:16involves surfing
24:16the West Country waves
24:18stopping intermittently
24:19for ice creams
24:20of mint chocolate chip
24:21raspberry ripple
24:22and salted caramel.
24:26Ah, jump scare.
24:28We've had the results
24:28in the survey
24:29and it looks like
24:30I might be able
24:31to be a judge
24:31and a host.
24:32Is that enough
24:33butter in there?
24:33It does puff up
24:35a lot.
24:35Does it?
24:35Yes, a lot.
24:36It can't be as hard
24:37as it looks, can it?
24:38Judging?
24:39Let's find out.
24:40So it's going to be
24:40high enough?
24:41Yes, yeah.
24:42OK.
24:43Are you sure about
24:44those flavour combinations?
24:45Yeah.
24:46Might be too dry.
24:48He's being a busybody.
24:50Don't scare Kitto.
24:50He's being a busybody.
24:51Kitto, this sounds delicious.
24:53How are you feeling
24:54about the presentation,
24:55getting your decoration good?
24:57Do you have enough time?
24:57I'd say that I do
24:59have enough time, Frank.
25:00Oh, God, sorry.
25:01Oh, my God, I'm clumsy.
25:03Yeah, that needs
25:03a bit more.
25:03Sorry.
25:04We want your showstopper
25:05to be neat today.
25:06Yes, I'm hoping
25:07to make it as neat
25:08as I can.
25:10Oh, shoot.
25:12Creppity, creppity.
25:14I forgot the frozen raspberries.
25:16That would have been
25:17a disaster.
25:19I'm not sure
25:20they are baked.
25:21No, they need to
25:21one minute.
25:22I feel like the sour cream
25:24did actually make an issue,
25:25but I'm not sure.
25:26Oh, my gosh.
25:26I have to hurry.
25:28Baking three types
25:29of sponge.
25:30Black cooker.
25:31It's what's in
25:32the very famous
25:33cookies and cream biscuits.
25:35Requires the bakers
25:36Chocolate cake's ready.
25:38to manage their time
25:39expertly.
25:41It's always just
25:42already come and watch.
25:43I'm happy with them.
25:45I'm judging by it.
25:46With any slip-ups.
25:47Oh, it's a massive
25:48lump in the middle.
25:50Potentially costing
25:51them dear.
25:51I didn't do that
25:52but it's even me.
25:54They don't have
25:55great structure,
25:55but I'm going to
25:56take them out.
25:57Umair has found
25:58an elegant way
25:59around this problem.
26:00The lemon and blueberry
26:01cake is in the oven,
26:02so I'm on track, kind of.
26:04He's making just
26:05two flavours of sponge.
26:07Hi, Umair.
26:08Hello, Harry.
26:09Well, it's our
26:10last day together.
26:11Aw.
26:12I'm going to miss you, bro.
26:13Me too, bro.
26:14Yeah.
26:15Harry Hill just
26:16called Umair bro.
26:17Tell me about this
26:18Best Summer's Day Out
26:19cake.
26:20Best Summer's Day Out
26:21cake is inspired by
26:22a day out last year
26:24when we went to Bosnia
26:25with my family
26:26and cousins.
26:28I've never been to
26:29Bosnia.
26:29What's that like?
26:30It's quite nice, actually.
26:31We went rafting,
26:32so I just thought
26:33I might as well
26:34bring it to life
26:34in a cake.
26:36Umair will liberally
26:37cover his cake
26:38in fondant
26:39to depict the mountains
26:40and river
26:40that featured
26:41in his rafting adventure.
26:43A chocolate and
26:44hazelnut cake
26:44will sit on top
26:45of two lemon
26:46and blueberry cakes.
26:48So how come you've
26:49decided to make
26:49two tiers of
26:50lemon and blueberry?
26:51It's just easier.
26:52Yeah, of course.
26:53And lemon and blueberry
26:54is the colours
26:55of the flags of Bosnia
26:56as well.
26:57But because it's
26:58the final,
26:59maybe the third tier
27:00could have been
27:00a different flavour?
27:01Um, I think I would,
27:04yeah, but because of time.
27:06It seems chill.
27:07Yeah.
27:07Keep calm and carry on.
27:09We like it.
27:09Nice one, bro.
27:10Good luck.
27:11That's the batter
27:12for the chocolate
27:13and hazelnut cake.
27:15Oh, it's leaking.
27:17While juggling
27:18their batters and cakes...
27:20Done.
27:21Oh, phew.
27:22..the bakers also
27:23need to make headway.
27:24I just need to make a jam
27:25and loads of buttercream.
27:27..on everything else...
27:28Cherry jam,
27:29almond cream cheese,
27:30Swiss buttercream,
27:30molten lava cake
27:31and more.
27:33Starting with
27:33the sumptuous fillings...
27:35They're complaining
27:35that I'm doing
27:36two tiers of lemon
27:37and blueberry cake.
27:38So mean.
27:39And silky smooth
27:40buttercreams...
27:41So I'm just making
27:42my Swiss meringue
27:43buttercream at the moment.
27:44..that they hope...
27:45Oh, I always have
27:47to crack one of them.
27:48..will elevate
27:48their showstoppers.
27:50It needs to get
27:50to 60 degrees
27:51so 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
28:04of the final
28:04and who better
28:05to entertain us
28:06than my son Gary
28:06from my first marriage.
28:08Hello, Daddy.
28:09Hello, Gary.
28:10Tell us a joke.
28:11OK.
28:12Daddy, Daddy, Daddy,
28:13I recently met up
28:15with my first wife.
28:16What are you talking about,
28:16Gary?
28:17You're only 12.
28:18Have a joke, Daddy.
28:19I see, yes.
28:20She came round
28:20about tea time
28:21and I got a delivery
28:23from International Parcel
28:24delivery service
28:25based in the States.
28:27FedEx?
28:28No, I only gave her
28:29a cup of tea.
28:3190 minutes, bakers.
28:32Oh, my gosh.
28:33You're halfway through.
28:35I need that
28:36to hurry up, though,
28:36a lot.
28:37We need to work
28:38on that, don't we, Gary?
28:40You think so?
28:41Ha!
28:41Take that, Rav.
28:43It is off.
28:45Rav and Liam
28:46have demanded
28:46perfectly baked cakes.
28:48Test it, baby.
28:50When the bakers
28:50are confident
28:51they've achieved this...
28:52Ooh.
28:53Right, in the freezer you go.
28:55They must chill them quickly
28:56so they don't melt
28:57the fillings
28:58during assembly.
29:01Have you seen
29:01Harry anywhere?
29:02No, I haven't.
29:04Nowhere.
29:06Had problems
29:07with underbakeness before,
29:08so I sort of wanted
29:09to redeem myself
29:10in the final.
29:13Hello.
29:15Hi, Isla.
29:16What are you doing
29:17behind a tree?
29:18Just got an interest
29:19in horsey culture.
29:22The lemon and blueberry sponge.
29:24It's looking quite good.
29:26The cake's not gone
29:28according to plan.
29:29It's really dense.
29:31Oh, my God,
29:31I want to cry.
29:32See, it's so dense
29:33in the middle.
29:35It needed the sour cream,
29:36basically.
29:37I feel like my chances
29:39of winning
29:40are slipping away from me.
29:48I'm going to start
29:49sucking these on now
29:50onto the cake board.
29:52As the grand final
29:53approaches its climax.
29:55I'm running out of time
29:56and I'm not having
29:57that happen to me.
29:58Isla has no choice.
30:00It's really dense.
30:01Other than to make
30:02the best of her sponge.
30:04It's a bit slanty.
30:05And she's not the only one.
30:07They're coming out brown,
30:08but I don't know
30:09if that's because
30:10of the colour of the cake.
30:11With cake trouble.
30:12Chocolate cake.
30:13Oh.
30:14That is flat.
30:16As a pong oak.
30:18How long do we have?
30:19Let's have another joke
30:20from my son, Gary.
30:22Hello, Daddy.
30:23Off you go, Gary.
30:25Yes, well, I recently
30:26bought a jumper
30:27made from the skin
30:28of a rodent.
30:29Because it was a v-neck,
30:31the bottom half of my face
30:32was cold.
30:34Chinchilla?
30:34No, gerbil.
30:3860 minutes, bakers.
30:39What?
30:40You've got 60 minutes left.
30:41I need to assemble
30:42my 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, Kitto.
30:51Tell me about this
30:52best day out of yours.
30:54We are going to go
30:55to the beach
30:56and we're going to go surfing.
30:58I've done that a bit.
30:59I've never managed
30:59to stand up on that.
31:00What's the trick?
31:02So, you're paddling.
31:03Well, should I be
31:04standing on your back?
31:05No, I'm not the surfboard.
31:06Oh, you're not the surfboard.
31:07Yeah, so you're paddling
31:08and then you just...
31:09Like that.
31:10The jam is good.
31:12I'm just going to add
31:13it onto the cake.
31:16But the waves
31:17in Dorset are horrible.
31:19But...
31:20So, it's...
31:21She's thrown her toys
31:21out of the breath.
31:23Okay, cakes, cakes, cakes.
31:27They're cool enough now.
31:29So, I'm just doing
31:30my salted caramel
31:31drizzle sauce thing.
31:35It's cracking.
31:37Oh, my God.
31:38Oh, my God.
31:38Oh, my God.
31:39Some of the buttercream
31:41has melted.
31:42I'm just going to
31:42hold it together
31:43as good as the cream's going.
31:45It's your final bake
31:46in the tent, of course, Mika.
31:47Yeah, it's my final bake
31:48in the tent.
31:49You made some memories.
31:51Made a lot of memories.
31:52I haven't made as many
31:53memories as I thought
31:54I'd made.
31:55What do you mean by that?
31:56I can't remember
31:57some of the memories
31:58that I've made.
31:58That's my problem.
31:59Do you have a bad memory?
32:01Well, I don't know.
32:01I can't remember.
32:03Now I'm assembling
32:04my chocolate
32:05and hazelnut cake.
32:07Azumir moves on
32:08to his top tier.
32:09It's breaking, man.
32:11The others enter
32:12full decoration mode.
32:14This is me
32:15making the coral.
32:17Come on, my cake.
32:19So, this is for
32:19the chocolate lava cake.
32:21And Mika still
32:22has some baking to do.
32:25Seven minutes.
32:2730 minutes, bakers.
32:28You've got 30 minutes left.
32:30Oh, my goodness gracious me.
32:34Structure is so important
32:35with tiered cakes.
32:37Excuse you.
32:39Bit rude.
32:40Trader made our fondant.
32:42I'm going to put some
32:43of the decorations
32:43that I've already made
32:44just to bring it to life
32:45a bit more.
32:47Oh, I've got my mini hamburgers.
32:48These are so cute.
32:49I hope this American cake
32:51doesn't let me down.
32:53I'm really nervous
32:54about them cutting
32:54into the flag.
32:57Oh, my days.
32:59HH.
33:00It's the Harry Hill Rock,
33:02everyone.
33:03Is it stuck on
33:04a bit of mud?
33:05No, it's getting ready
33:06to go into the water.
33:07Oh, it's getting ready
33:07to go into the water.
33:08Yes, yeah.
33:09I 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,
33:18sesame lime buttercream.
33:20Liam is going to be so happy
33:21with all this caramel.
33:23As their tears take shape.
33:25The atmosphere in the tent
33:26is quite stressed
33:27because everybody had
33:29something that has gone wrong.
33:31The bakers can begin
33:32the 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,
33:39it's not even in the centre.
33:4015 minutes, bakers.
33:42Oh, my sugar.
33:43Final stretch.
33:45Here we go.
33:45You'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.
34:12I can tell it is.
34:15That looks really messy,
34:16but oh well.
34:18Think California, Miko.
34:19Thinking Californian.
34:22Tell me that's not supposed
34:23to be the top of my head
34:24in a roll-neck jumper.
34:26I know.
34:26Your cake is falling.
34:28Is it falling?
34:29Oh, sugar.
34:30Yeah, it is.
34:31Oh.
34:32I saved the enemy.
34:34Please stay.
34:35Oh, my God,
34:35it's going to fall over.
34:37Oh, my gosh.
34:39I think it's possibly enough
34:42to win
34:42when I look around.
34:45Oh, Miko,
34:45that looks jaw-dropping
34:46or inspiring
34:47and potentially bake-off winning.
34:48Maybe.
34:49Is there a third layer?
34:50Yeah, there is a third layer,
34:51which I'm trying to get on now.
34:54It's cracking so much.
34:57It just looks so bad.
34:59Five minutes, bakers.
35:01Oh, my.
35:02That's okay.
35:02Okay, let's make the wave now.
35:04Five minutes left.
35:06Don't think this is much
35:07of a lava cake.
35:08I think it might be overbaked.
35:12That's not going to say in.
35:13That would be better.
35:16This is going to go
35:17right down to the wire here.
35:21Don't collapse.
35:22I know this isn't a winning cake.
35:24Everyone's a Sony
35:24and mine looks like
35:26a complete and utter mess.
35:29Oh, this kind of looks
35:30like a barrel, kind of.
35:31One minute, bakers.
35:33You'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.
35:53Oh, okay, one second.
35:54This is falling out.
35:55Let's not do that.
35:56Here's tiny baby me
35:58doing my tiny baby surfing.
36:00Do I just put them next to it
36:01like that?
36:03That's it, bakers.
36:04Time's up.
36:05Oh, my God.
36:06Step away from your bakes.
36:10It's...
36:11Oh, my God.
36:15Oh, beautiful.
36:16Oh.
36:19Please.
36:19Standing ovation.
36:21I'm wasted on this show.
36:23Kitto, I love yours.
36:24Yeah, no, it's not good.
36:26Girl.
36:26Oh, my gosh.
36:28I've enjoyed myself so much today.
36:30It's just really, really fun
36:32and 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,
36:41but I'm just hoping that they'll like it,
36:44and then that's it.
36:45Off you go,
36:46and we'll see you shortly for judging.
36:48Everyone's got really nice designs,
36:50so it's going to be tricky for the judges, I think.
36:54I am very worried about the stability of the cake.
36:57If it falls over, my heart will break.
37:05As the bakers await judging,
37:07their 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,
37:16so we're just proud that she's here.
37:18I'm proud that we get to come here and support her.
37:21I think it's made him believe that there's no barriers,
37:24and if you put the effort and work hard,
37:26you can achieve whatever you want to achieve.
37:31It's really amazing that she's got this far,
37:33and this is a one-of-a-lifetime challenge for her.
37:38All the bakers deserve it,
37:40so whoever wins will be delighted,
37:42but of course, the good luck is her to win.
37:43It would be the cherry on top of the cake.
37:52Kitto, could you please bring your summer day out tiered cake forward for judging?
37:57Blimey, it's heavy.
37:58Oh, all the shells are falling off.
38:01Kitto, tell us about your summer day out tiered 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 chip chip cake with a mint buttercream.
38:27Beautiful.
38:28Looks baked.
38:30It's a raspberry apple cake with a raspberry jam,
38:32and then there's a salted caramel cake with a salted caramel buttercream.
38:40Okay, your mint chocolate chip.
38:43I love that sponge.
38:44It has a really deep, chocolatey flavor.
38:46Your raspberry ripple.
38:48It's well-baked, and nothing's too sweet, which I really like.
38:51The flavor of your caramel cake, I love.
38:54But for me, the sponge is just slightly overbaked.
38:58But I think it's a really good spread of three different cakes altogether,
39:01because every single one tastes really unique.
39:03So, overall, you've done very well.
39:09Nice one, Kitto.
39:09Well done, Kitto.
39:11There we go.
39:18I like the contrasting colors, textures,
39:21and the way that you've managed to give it more height
39:23with these molten cakes on top.
39:25Overall, it's a great design.
39:27Woo!
39:29So, the top one...
39:30Chocolate cake with lime cream cheese frosting.
39:33Great.
39:33It'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.
39:56And the pecan is my favorite.
39:59There's so much pecan texture in there.
40:02I think the velvet cake is my favorite.
40:04With the addition of the cherries and this beautiful design,
40:07smashed it.
40:09Well done, Mika.
40:10God bless America.
40:20The fondant work is so neat.
40:23Tell 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, is borderline raw.
40:52You needed 10 more minutes in the oven from you.
40:54Thanks, Imeya.
41:01I think it's not your neatest work.
41:03But it's so fun.
41:05It screams funfair.
41:07Ooh, that's gigantic.
41:09Great layers, though.
41:11The middle layer, you have a zebra cake with a caramel Swiss from 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.
41:24Nice.
41:25Whoa, look at that.
41:27It might look slightly messy and a little bit disorganized on the outside,
41:31but 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 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.
42:37Well done, everybody.
42:39I think I've got a chance.
42:40I'm so proud of how far I've come from stepping into the tent
42:44to now being on the final, baking a cake in three hours.
42:47It's crazy.
42:48I can't believe you're here.
42:50Liam said that I smashed it.
42:51So even if I win or don't win, I'd still be really happy.
42:55Red carpet treat, wouldn't you?
42:57Now everything's up to the judges,
42:58and I can't wait for the judges' result.
43:07Thank you so much, and welcome to the final of Junior Bake Off 2025.
43:14Let's meet the finalists.
43:22The winner of Junior Bake Off 2025 is...
43:35...isla!
43:37Isla!
43:37Well done!
43:40Well done!
43:41Well done!
43:42Well done, Isla, though!
43:44It was very close.
43:45Good job.
43:46You'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.
43:54Or you.
43:55Yes!
43:57Isla 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.
44:05It was well baked, and it tasted incredible.
44:09To achieve what she did in three hours as well,
44:13yeah, she deserved to win.
44:15I should be very proud of herself.
44:17She did deserve it.
44:18Her bake today was amazing.
44:20I'm gonna miss you, guys.
44:21I've enjoyed everything about this competition,
44:23and I've got to meet so many people,
44:25and I have so many friends now.
44:28So, yeah, overall, it was amazing.
44:30You did really well today.
44:31I'll definitely take away that I am more resilient
44:36than I actually think I am.
44:37If you're real, I can't believe it.
44:39I'm ready to celebrate.
44:40Yeah, guys!
44:42Buona!
44:43Yeah!
44:45Yeah!
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
44:54at channel4.com forward slash take part.
44:59Yeah!
45:18I'll see you later.
45:18Bye-bye.
45:18Bye, everybody.
45:18Bye.
45:18Bye.
45:20Bye.
45:21Bye.
45:22Bye.
45:25Bye.
45:26Bye.
45:27Amen.
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