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The Great Celebrity Bake Off for Stand Up To Cancer S09E01
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00:00Over the next five weeks
00:01Wow, it's bigger than I thought it was gonna be
00:04Famous faces
00:05I'm so excited
00:06From the worlds of music
00:07This is crazy
00:09Let's go, let's go, let's go
00:10Television
00:12Nine mango slices
00:13Sim
00:15Broadcasting and comedy
00:16I think they're absolute sods for making 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
00:39Each week
00:40Oh, no! Are you kidding me?
00:43Our celebrities will battle it out
00:45Absolutely bricking it, mate
00:46Ow!
00:47Hoping to impress guest judge Cherish Findon
00:50This is genius in one bite
00:52It is so tasty
00:54From Bake Off The Professionals
00:56That's the way
00:57Ah ha, ah ha
00:57I like it
00:58Ah ha, ah ha
00:59And Paul Hollywood
01:00Where's the matcha?
01:02None of your business
01:03OK
01:04All aiming to win the coveted Star Baker apron
01:08Do you want a handshake or an apron?
01:09Both
01:11And raise as much dough as they can
01:13He'll do it
01:13For stand-up to cancer
01:15Oh, I'm pretty happy with that
01:16I got this
01:17I got this
01:39In a Bake Off first
01:40This week's stand-up to cancer celebrity bakers
01:43Are all comedy legends
01:45Returning 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
01:54But that's out the window
01:55I will do absolutely anything
01:57To destroy these five people
01:59It's too small for my neck
02:01Roisin Conaty
02:02I'm once again feeling stupidly positive
02:05Considering 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
02:16It just reminds me of like the last time I was here
02:19And just how much fun I had
02:20Tom Davis
02:22I've had some lows in my life
02:23But watching Paul Hollywood pull two of the items that I baked last time 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
03:11Which 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 going to 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 grating 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 going to be good
04:08They can do sweet or savoury
04:10But my expectation is high today
04:13None of it's going to go that well
04:14But we're going to 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 plats
04:27Oh lovely
04:28I also thought pecan plats 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 plats, she'll braid her pastry before baking
04:40A technique she's yet to hone
04:42When you practice this, what happened to the pastry?
04:46How do you feel about lying in general?
04:47No problem
04:48It came out really well
04:52I'm a bag of nerves here
04:53You won, didn't you, last time?
04:54You made a bum, didn't you?
04:56Yeah, I made my bum, yeah
04:56Did you do it like in that Lionel Richie video?
04:59Did you just feel?
05:00Like all of us, I spend a good chunk of my day feeling my own bottom
05:05I love that you're here
05:08Sticking to his cheeky instincts, Joe's using his return to the tent to make super healthy pastries
05:14Shaped and glazed to look like carrots, but filled with a chocolate orange ganache
05:19What about the stem of the carrot?
05:22Oh, I've got this Japanese knotweed
05:24That I picked fresh from the garden
05:28It sounds amazing, I love orange
05:30Oh, I love this
05:30Chocolate
05:31You love Japanese knotweed
05:33I love Japanese knotweed
05:35Right, a little bit of water, let's turn this into a dough
05:39Traditional rough puff pastry is known for its laminated layers
05:43I'm going to be honest with you, I'm not really a pastry girl in that sense
05:46Never made it, it just seems like a lot of work
05:49I think they're absolute sods for making them do this
05:52Despite failing to impress Paul last time he was in the tent
05:55I tried really hard on that, that's the worst thing
05:58John's once again going entirely plant-based
06:02Just in case the baking doesn't go very well
06:04I like to feel that I'm a better person
06:07Morning John
06:07Hello there
06:08Can I ask what you're making today?
06:10Cheese twists
06:11What cheese are you using?
06:13Vegan
06:13How long have you been vegan?
06:15Well, I was here seven years ago
06:16You were vegan then
06:17I was the third vegan I think seven years ago on the planet
06:20And now there's loads of us
06:22So you have to be nice to us now because we're an army
06:26Determined to win Paul over
06:28John's doing a plant-based version of a Welsh rare bit
06:31To shape, he'll carefully construct his pastry into intricate twists
06:36I think I lost it the minute I just told him what I was doing
06:39Did he kind of glaze over when you said the word vegan?
06:41Do you know what, first thing this morning
06:43Yeah
06:43I seen him outside the tent
06:44Yeah
06:44And I shook his hand in real life because I'm a good guy
06:47And he said, that's the last handshake you're getting today
06:49And nutted him
06:52I said, do you want to watch yourself mate?
06:54Is that a rolling pin?
06:56While John is sticking firmly to his veggie principles
06:59It's really knocked mate is what's happened there
07:02Tom's tradesman past
07:03I want it to be about 30 centimetres
07:06Is providing the inspiration for his bake
07:09When you're working on a building site
07:10Most of your life is run off a big breakfast in the morning
07:13Massive fry up
07:14And this is in honour of a good breakfast
07:18Tom's planning to elevate a meat-filled classic
07:21He'll 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 that handshake's willing
07:31Not you mate, I don't even know who you are
07:33Great old hand coming across the gate
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
07:44You can never grate too much butter, can you?
07:46Great 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
08:06Giving the bakers time
08:08Have you ever seen anything with such skill?
08:10To start on their sensational fill-ins
08:12Some of the best in the business these posh dogs
08:14It's all about the vibe
08:16Good huh?
08:17I hope it's going to blow your mind
08:18That absolutely stinks, what is it?
08:21It's bacon
08:22Fake bacon? Absolutely 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, plantain, 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
08:55Like you could upset your mum and you could be in trouble but she'd go, come and eat food
08:59And it just brings you back together
09:02Judy's not the only baker
09:04Taking childhood inspiration
09:06There's a lot of bones in this
09:08Rose's breakfast pastry
09:09I'm making a scrambled egg chorizo pocket
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
09:37You sound very confident, how many times have you made this?
09:40Six or seven times
09:41Have you practised that many times?
09:43I've got to keep my hands cold though, my hands are so hot all the time
09:45Stick your hand on the base of the freezer and then bring them out again
09:49Is that not a thing?
09:50No
09:51He's saying that's not a thing
09:51I think it's working, I think it's working
09:53Good luck, thank you very much indeed
09:55Thanks guys
09:58Bakers, you are halfway through, keep 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, this 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? Are you making some rectangles?
10:23I'm making some rectangles based on this
10:26It'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
10:34Oh he's doing a cone
10:35Do you think it looks alright?
10:37Are you crazy?
10:38Joe is one of my dearest friends, I adore the man, he's a snake
10:43Oh I haven't done the egg
10:44Wow Joe
10:47A lot of people have taken these out first but I'll get a bit of muck on it, not my
10:51fridge
10:51Right we're going in, baking, filling it afterwards, just like grandma used to do
10:56Beautiful oven, let'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, I've got to fill them
11:05This is the filling and it smells delicious actually, it's made me feel like I can do this
11:09Nan's chutney is going on kind of sparingly because if I've wasted this much chutney on something that they don't
11:14like
11:14That's going to be terrible
11:16I don't think this is going to make a heart, I put too much plant in
11:20The great thing about when it goes in the oven, you can't see it then can you?
11:24Oh bacon, let's get all the disgusting stuff on, make 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, looks alright now doesn't it?
11:38And now we've fold and crimp, yeah it's a bit pasty-ish
11:41It's starting to melt
11:43Okay, in we go
11:45So much fun
11:47Go away now please
11:49Bitter in then 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 chocolate bit?
11:58Yes please
11:59Well it smells over here though, why does it smell?
12:02Something smells of damp
12:03Damp?
12:06I'm using sewer water for my bake
12:09Very odd atmosphere in this tent
12:11Have you been vegan all your life?
12:13No!
12:13I had breast milk and then I went vegan
12:17I used to spit it out towards the end
12:19When I was eight or nine, I went
12:21No!
12:25I think it's going to be a decent bechamel
12:27Bakers, you've got 15 minutes
12:29And so not on
12:30Oh no, look at his puff paste, he'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 a oven door wide open
12:41So that makes me feel slightly better
12:43Oh they're just melting everywhere
12:45I've never seen anyone use an oven like a convertible car before
12:48Where you can just sort of drop the roof down
12:51I've only got six
12:52Should we try and make two really quickly?
12:54There's one there, but it won't be cooked in time
12:57Chuck it in!
12:58How's it looking?
12:59Yeah
13:02It's going to taste nice babe, wow
13:04It's like Mr. Twit's gone on a Michelin-starred cooking course
13:08Joe's look great, but Rose's are phenomenal
13:11They're not as good as the ones I've tried at home
13:13Who do you think come back in here?
13:15Joe?
13:16He is a dark horse
13:18Cheers
13:18Definitely not Roisin
13:20They're raw, they look dangerous
13:22It looks like it's like you'd send an enemy
13:24Bakers, you've got ten minutes
13:26Oh what? He's got to be kidding me
13:28We're coming out
13:29Just going with my gut
13:30A lot of anxiety, trying to put all this together
13:33I quite know how this will pipe
13:34Let me see Joe's, where's, where's
13:37In the fridge at the moment, they're too hot
13:39What are you presenting yours on?
13:41I've gone for a sort of roadkill vibe
13:43I'm going to go for the side of a tyre
13:44That's your comment on veganism I guess?
13:46Yes, that's exactly what it is
13:49Bakers, you've got five minutes left
13:52Unbelievable, I'm scared of this bit
13:55I just need to take them out
13:56They look absolutely disgusting
13:58I wouldn't eat it, I'm not even vegan Ernie did it's piss Paul off
14:02I think these have come out perfectly baked
14:05Oh my god, look at them
14:07Tom, stop it, stop it
14:08Come on everyone, we're done here
14:09Oh I'm worried now, mine's not going to cook is it?
14:12Judy you've got one
14:15You've got one minute left
14:16Ow!
14:19Sticking eyes on it, and I don't have a reason why
14:22Just a bit of hot honey
14:23Ay, yay yay yay!
14:25It's unpleasant to touch them
14:28There's one of them that's absolute rogue
14:29That doesn't look pretty
14:31That's me done
14:32Actually I'll tell you what I can do is just stick those on top
14:34Bakers, your time is up
14:38Please step away from your beautiful pastries
14:42I think I've won
14:44There's seven, but they're finished
14:45How did that go for me? Well 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, and the eyes are looking at you saying
14:55Yeah, I'm pretty
14:56Got a load of that on my jumper, but 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, welcome
15:29Happy with them?
15:30Are you happy with them, Paul?
15:31It just doesn't look very attractive
15:32We live in the 21st century now, Paul
15:35And you've got to judge them on their personalities
15:40Close up there, close up
15:43Interesting flavour
15:48I'm so sorry
15:49Did you like it?
15:52I think the seasoning is spot on
15:54But the pastry is raw
15:55Wow, hate crime
16:03I like the colour
16:06There is some lamination there
16:07You've got some layers there
16:09Overall, I think very good effort
16:11It's not perfect, but 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
16:35Thank you
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
16:44And 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
16:57Thank you guys
16:57I do eat your sausage all day long
16:59Easy
17:06You promise a heart-shaped pasty
17:08Where is a heart-shaped?
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
17:23But 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?
17:47Yeah
17:47This is exceptional
17:49This is genius in one bite
17:52It is so tasty
17:53You have crusty top, flake all the way through
17:56The zinc coming from the chutney works beautifully well with the egg
17:58And what I love about it, there's butter on my fingers
18:01That's what I love
18:02The flavour is stunning
18:02It's amazing
18:04It's amazing
18:05Well done
18:13I 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 is 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 lamination
18:27Is it baked long enough?
18:29God, I hope you'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
18:50And I feel like I'm actually enjoying it
18:52About time someone said sexy
18:54Well done, Joe
18:56That's really good
18:57Love it, love it, love it
18:59I said I wouldn't cry
19:01That was so biggie
19:02Not many people can say they've mixed chocolate, the skin of an orange and double cream and made it sexy
19:08Job done
19:09Let's go home now
19:11I 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 say in sports, right?
19:23It's all to play for
19:26While the bakers were allowed to prepare for their signature bake
19:29The technical challenge is a complete mystery
19:33Hello bakers, it's time for your technical challenge
19:36And 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
19:48So we're going to have to ask these two poppets to exit the tent
19:52Okay bakers, for your technical challenge, Cherish would love you to bake ten vegan
19:58Matcha 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
20:23Oh, 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 baker 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, you wouldn't know that's vegan
21:03And the biscuit feels quite buttery
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
21:15I can't wait to see what they're going to come up with
21:19150 grams of plain flour
21:21The baker's first task is to make their all-important biscuit dough
21:25Sift 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 Chuck
21:33He'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
21:48To a mixture resembles breadcrumbs
21:50If their mix is uneven, pockets of butter in the dough will melt and lead to an uneven bake
21:56Some people are calling you the champ
21:57Yeah, it's all over the web
21:59What's it like, the handshake?
22:00It's your second one, isn't it?
22:02To 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 centigre
22:15Oh!
22:17You are a shame
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, half a centimetre thick
22:30Using the cutter, cut a flour shape of the biscuit dough
22:34Transfer the flour onto the lined 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 and cutting could become a challenge
22:47Urgh!
22:48And to bake evenly, the biscuits need to all be rolled to the same thickness
22:53I 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
22:59We'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, because they're thicker
23:0719, 20, chill for 15 minutes then bake
23:12Bakers, you have 52 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
23:40You're having a nice time
23:41I am, you know, look, it's a fantastic cause
23:44And I think it's just brilliant
23:46It'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?
23:53That the pastry needed another 10 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?
24:03No-one on earth knows what that is
24:05I'm alright, thank you, what about yuzu?
24:08You see, you can still have fun
24:10Using a stick blender
24:12Blend and some scoop
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
24:25The judges are expecting 10 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
24:42But I may come out earlier
24:44Babe, 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, I'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 10 minutes 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?
25:31It was perfect before
25:32Now I'm hoping it will warm up
25:35Wine's coming out
25:36With their biscuits baked
25:37You might be undercooked
25:39It's crucial the bakers allow them to cool
25:42I'm putting this in the fridge
25:43So that the ganache filling doesn't melt
25:46How 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
26:01I cannot get the piping out of my piping bag
26:03Come on!
26:06It's like milking a ball
26:08You've got to do what I did
26:09You've got to feel it up
26:10Loosen me up kid
26:11I know where I can keep it warm
26:18Rob 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 its best
26:34Look at that
26:35You see what my fires can do
26:39It worked
26:40Oh!
26:41Oh, I broke a biscuit
26:42Bakers, you've got one minute left
26:44What?
26:45Stamp 12 flowers out of the rice paper
26:48Don't crumble under the pressure
26:50So I'm doing this
26:51We ain't got time for piping
26:59OK, bakers, your time is up
27:01Please get your technical baits and come and place them behind your photos
27:06Oh, look at those
27:08That's a lovely touch, Judy
27:15That's a lovely touch, Judy
27:15Paul and Cherish are looking for ten identical matcha sandwich biscuits
27:19Filled with a smooth yuzu ganache
27:21OK
27:22OK
27:23But they don't know whose belongs to who
27:26Start over here
27:27This looks quite neat, you know
27:29At least there's been an attempt at piping something
27:31I think the cutting is actually quite neat on the stamping
27:39Cheers
27:40It's held quite well, that
27:41Even the biscuit's nice and short as well
27:43The yuzu ganache is very creamy
27:46Good effort
27:47Yeah, nice
27:48For this person, they've got a 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
28:01The biscuit's nice
28:02Probably because I can't taste the matcha
28:04This looks very green
28:06Why is it so crumbly?
28:08Well, maybe they did it for aesthetics
28:09So it looks pretty
28:10But 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
28:23It's tasty
28:24For this person, I think a 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
28:33Mmm
28:33Mmm
28:34That biscuit is not good
28:35Mmm, mmm, mmm
28:36Look how thick that part is
28:40It's lost almost all definition on this one
28:43Again, the mixer's probably very soft as well
28:46Mmm
28:48It needs to be in the oven
28:50Probably another five minutes
28:51Just to get a nice crisp on the outside
28:53So this one is not cooked
28:54Yeah
28:55Yes
28:55The judges must now rank the baker's matcha and yuzu biscuits from worst to best
29:01Okay, in sixth spot we have this one
29:03Whose is this?
29:04Roisin
29:06Overall, it was the inconsistency
29:08The overall flavour was alright
29:09Hmm
29:10In fifth place, may I know who baked this?
29:13The biscuit was under baked
29:14In 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?
29:26Ah, none of your business
29:27Okay
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
29:50Look 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
29:59My cousin passed away
30:01The hole that leaves within, you know, the family
30:03It makes you ever more look at the people around you, your loved ones
30:07And 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
30:21Are you enjoying the baking?
30:23I mean, Joe's done really well
30:25He's the guy that does practice at home
30:27And then pretends, oh, 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
30:34She 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, I'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
30:59These two beauties would love you to make a novelty cake
31:04Depicting the weirdest place you've ever fallen asleep
31:06Basically, we want these cakes to make the press, alright?
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
31:21Yeah
31:24Woohoo!
31:25This is the hardest bit for me now, measurements
31:26This can't be enough flour
31:28The theme for this challenge is the weirdest place I've ever slept
31:31I could literally lie 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
31:47Something 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 ingredients to decorate the cake
31:56But I do not want style over substance
31:59Oh no, I'm so sticky
32:00I 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
32:09Don't have to talk to your jelly, but it's nice
32:14Morning, John
32:15Tell 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 Lock 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
32:34And a green twinkle is a toad and a red twinkle is an alligator
32:37Oh 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
32:50And top with jelly
32:52All in honour of his dear friend
32:53One 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
33:01Took him about two hours
33:03And I remember him hating every second of it
33:05But he stuck with it
33:06And it makes me smile
33:08Okay, here we go
33:09The key to a successful showstopper
33:12This is curdled soy milk
33:14Mm-mm
33:14Is baking the perfect sponge to build upon
33:17Mayonnaise keeps it moist
33:18But while most of the bakers are following precise recipes
33:22I just don't feel like this is chocolatey enough
33:24Judy plans to use her baking intuition
33:27Sometimes you just gotta follow your instincts
33:30Judy doesn't care about recipes
33:32Judy's thinking outside the box
33:33To 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
33:45And 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
33:56She'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
34:04I've just got to walk the walk
34:05Yeah, okay
34:06Don't look at me like that, Mr blue eye
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 alright in the technical
34:20I didn't do bad, did I?
34:22That's what I'm saying
34:22You could steal this
34:24Joe plans on showing us how the other half live
34:26The weirdest place I've slept was on a jet ski
34:30A jet ski?
34:31Yeah, 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?
34:37That's a good sign, that shows effort
34:40Joe's going big with three layers of caramel sponge to form his seascape
34:45Which 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 practiced this?
34:53I have, yeah
34:54Okay, and it worked out alright?
34:55I could show you the picture of the practice
34:57I'll probably fall asleep
34:58Just look at Joe now
34:59Sucking up to Paul
35:01This is ridiculous
35:01Look at this
35:03What's your favourite kind of buttercream?
35:04And Paul's like, I don't know this
35:05Baby toffee
35:08Guys, bit of dignity, come on
35:10It's going in the oven
35:11Right, here we go
35:13Let's do this
35:18See you in hell
35:19We'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 for something that I like
35:30So where did you fall asleep?
35:32Having a bikini wax
35:33Bikini wax?
35:34Really?
35:35Isn't that meant to be painful?
35:36It is painful
35:37When I woke up the lady said to me
35:38Are you on drugs?
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
36:05I'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
36:18We like tequila
36:20It makes us happy
36:21And then makes us sangry
36:23And then makes us cry
36:25I'm expecting 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
36:35Rose is aiming to transport the judges to the Jordanian desert
36:39With two differently flavoured cakes
36:41Coffee and cardamom
36:43And orange
36:44She'll assemble the towering boulder by layering the sponges with buttercream
36:47How are you going to bring the texture into your stone calf cake
36:52I did purchase an ear brush
36:54Well done
36:55Good luck, Rose
36:56Good luck
36:56Thanks, guys
36:56Thanks
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 want to work something
37:05Tom is down in his
37:07Tell us all about your cake creation
37:09Well, a little bone to pick, by the way
37:09Sorry?
37:10Yesterday, as everyone was leaving
37:11Paul shook everyone's hand apart from mine
37:13Just to encourage you
37:17What is this for?
37:19Mayonnaise
37:19Mayonnaise
37:19It keeps it moist
37:21Mayonnaise 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
37:30He'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, should 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
37:53I'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
38:05Alright
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
38:17Goo in the middle
38:19As opening the oven door
38:20I bet another 10 minutes
38:22Can result
38:2325 to 30 minutes, my ass
38:25In 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 alright, Joe?
38:39I took him out too early
38:40Oh no!
38:42Oh!
38:42That 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
38:49I think it'll be alright
38:53Paul is very much like nearly every woman I met in my teenage years
38:57He 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 go have to go
39:03Can I borrow some of your toothpaste?
39:04You'd go
39:04Who's that?
39:05What's your name again?
39:07Been in here for 17 years
39:10Thanks
39:11Alright, don't panic
39:12Don't panic
39:12Don't panic
39:14There's nothing sticking on it
39:15Clean as a whistle
39:16Look at that
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!
39:29That'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
39:52To their intricate decorations
39:54I'm making an axe
39:55There's a guy I used to work with
39:57Called Pete the Axe
39:59So someone said
39:59Why do they call him Pete the Axe?
40:01And they turned around and said
40:02Oh, because 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 alright
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
40:27I 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
40:34Look at that
40:35I've got to cover me wound
40:38It's a bit too short
40:41Bakers, you've got half an hour left
40:43This is where it comes alive
40:44That's cool enough to cut
40:46So I'm gonna cut these out and stack them
40:49The thing is, is cutting the cakes so that there's a slight pattern
40:53This is beautiful buttercream
40:54It's like toast
40:55You've got to get to the edges
40:56They'll forgive the middle
40:57You'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
41:08Noiski
41:11Swamp cake
41:11Oh my gosh
41:12This is the moment you realise that what you've decided to do is a lot
41:16It is shaping up
41:18I know it looks like a lopsided cake right now but 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, this stuff is mad
41:28Who 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
41:42Oh god
41:44Licence to earbrush
41:45This is a hessian sack
41:47Which is quite clever in a way
41:49Because it can be as scruffy and as crap 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
42:06But it's going to taste delicious
42:07It's making the whole thing a bit more orange
42:10Arguably, not worth it
42:11But it's fun
42:13Bakers, you've got 10 minutes left
42:15I'm just doing something rather than accept that that's the end of the cake
42:18Might be wondering what I'm doing
42:20Just taking out my frustration
42:22I'm going to try and create a sanscape
42:24They're little shop bought wafers to look like wood
42:26Wood, swamp, these are all delicious food words
42:30Double quilt
42:31Being in here is the least stressful you can be
42:34Just some cool guys baking cool cakes
42:37What's cooler than that?
42:39Bakers, you've only got five minutes left
42:42I'm making some feet
42:43I'm hoping they look quite cute
42:45Okay
42:46I think I've done an alright job
42:48Excuse me sir, please don't look at mine
42:50Because that's look like you
42:52I had to put more hair on it because it really looked like Donald Trump
42:56The cat that used to come and sleep with me
42:58It's been around for years
43:00Bakers, you've got one minute left
43:02Oh, you're going to lean
43:03Little life rink
43:04This is what they call a finishing touch
43:06These are the wax strips
43:08They're red straight off
43:09Oh no
43:11Bakers, your time is up
43:14Please step away from your showstoppers
43:17Wow
43:18I actually feel emotionally, physically, mentally drained
43:21And there's a promise
43:23If the apple cake's good
43:24There's a handshake
43:25And look, if it doesn't happen
43:27Rejection 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
43:35Every time someone asked me about it
43:36I got to talk about the trip with Sean
43:37And that was quite nice
43:42The baker's weirdest place I've ever slept cakes
43:45Will now be judged by Paul and Cherish
43:47Joe, would you like to bring up your showstopper?
43:50Good luck, Joe
43:50Cheers, guys
43:51Peace a lot
43:51Good luck, Joe
43:52Go on, Joe, boy
43:57I think it's been decorated really well
43:59And I so wanted to do this
44:02Look, it's making him laugh
44:06Oh, beautiful
44:07Oh
44:08Beautiful, John
44:09It's nerve-wracking this bit
44:12You did get a little collapse in your sponge
44:14When it came out of the oven
44:15Which is concertina'd in the middle
44:16But the outside of the sponge is delicious
44:18There's a cheekiness of some salt on my palate at the moment
44:22You're welcome
44:22Wow, that is genius
44:24I like it
44:24I was thinking that word as well
44:26Thank you
44:26Cheers
44:27Oh, John
44:28Thank you
44:28Thank you
44:29And what is this little thing that is on the bit?
44:36They're little wax strips with hair
44:37There's a bit of a volume of hair
44:40It was the 90s
44:43Right in the middle
44:45I won't be shamed
44:46It's a delicious cake
44:49Mmm
44:50When he moves fast like that and grabs his own nose
44:52It 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
45:06I think overall the white chocolate, the pistachios and the sponge
45:10They work together beautifully
45:12Thank you, Cherish
45:13Well done, Rishi
45:14Well done
45:14Thank you very much
45:15Thank you
45:23I think it's quite attractive
45:25I do like the jelly on the top
45:26It's a decent looking cake
45:27Oh, lovely
45:29Oh, lovely
45:30John
45:30He's going to hate it anyway
45:31It doesn't matter
45:32Yeah
45:35You needed a bit more kick with the buttercream and the sponge
45:38Because all the flavour is actually coming from the jelly
45:40It is a very good effort
45:42Because it is very difficult to get a vegan cake that tastes like a cake
45:47So well done
45:47Thank you
45:48Jelly is delicious
45:48Well done, Jeff
45:54What's the red?
45:56The red is the bus stop
45:59That's not a bench
46:01It's London
46:06Oh!
46:06Oh!
46:08Wow
46:09Oh!
46:11Good, Judy
46:12Judy, that's awesome
46:13Yeah, 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
46:22I think it's actually very moist
46:24Thank you
46:25Thank you
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
46:40Wow
46:43Wow
46:44Wow
46:44Wow
46:44Right, where'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
46:52I think you are very clever
46:54So well done, girl
46:55Well done
46:56Well done
47:03Oh
47:03Oh
47:04Oh
47:04Come on
47:06Nice, Tom
47:07Get that apple in you, Paul
47:09Go on, Paul
47:16Don't leave him hugging, Paul
47:19It's dry
47:19You can't be drying all that mayonnaise
47:21It would be great with prawns and ketchup
47:28Actually, I think the sponges 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 going to be a handshake
47:38Yeah, absolutely
47:38Yeah, oh wow
47:39Okay
47:40Oh, wow
47:41Geez, felt 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
47:50It's easy to forget the simple things
47:52The way sugar sticks to your fingers
47:54And a little kindness sticks to your heart
47:55Today we gather not just to bake
47:57But to share moments that matter
47:59For those fighting that we've lost
48:00And for those still here laughing with us
48:02So let's bake with love
48:03Let's laugh of each other
48:05And let's remember
48:05Every crumb counts when you stand up to cancer
48:11Well, that was a delight
48:13I thought they did well
48:14Considering their amateur 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
48:23Especially the little feet
48:24And I do like Rose's as well
48:26She had so many layers in that, didn't she, Cherish?
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
48:42He is a master baker
48:44A what? He's a what?
48:45Master baker
48:46A 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
49:21Wow, I'm shocked
49:23First person to win the apron twice
49:26Wow
49:27I thought there'd be more of a party atmosphere
49:30Who'd have thought how 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
49:39You can tell he's a decent baker
49:41Very, very good
49:42I'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
49:48But Joe's the best
49:49He's the goat
49:50Yay!
49:52Judy, this whole thing's been filmed by the way
49:54I might not be the star baker
49:56Just checking
49:58But 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
50:12And one of these aprons
50:13All you've got to do is go to
50:15Channel4.com forward slash
50:16S-U-2-C
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 S-U-2-C
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
51:00It'll work
51:01Turn out tarts in the technical
51:03And revisit their childhood
51:05Don't break, don't break
51:06With show-stopping biscuits
51:07Oh, 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
51:20Next tonight though, do you think it's better to be game or gamekeeper?
51:24It's the start of our epic new adventure
51:26Where 10 people are questioning everything
51:28Who would you trust?
51:30Here for a brand new series
51:31The Hunt Prey vs Predator
51:32Next
51:41Next
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