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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 going to 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 there are absolute sods for making us do this
00:20Will enter the world's most famous tent
00:24Oh, it's so scary
00:26Come on
00:27All 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 going to go that well, but we're going to have a nice day
00:34This is the part I'm most terrified for
00:36I'm getting stressed
00:37Don't break, don't break
00:39Each week
00:40Oh, no!
00:41Are 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, aha, aha, I like it, aha, aha
00:59And Paul Hollywood
01:00Where's the matcha?
01:02None of your business
01:03OK
01:04All aiming to win the coveted Star Baker apron
01:07Do you want a handshake or an apron?
01:09Both
01:10You want?
01:11And raise as much dough as they can
01:13He'll do it
01:14For Stand Up To Cancer
01:15Oh, I'm pretty happy with that
01:16I got this
01:39In a Bake Off first
01:41This week's Stand Up To Cancer celebrity bakers are all comedy legends returning to the tent for a second time
01:48Former star baker and reigning champion Joe Wilkinson
01:52I like all of them
01:53They're all nice people but that's out the window
01:55I will do absolutely anything to destroy these five people
01:59It's too small for my neck
02:01Roisin Conaty
02:02I'm once again feeling stupidly positive considering I haven't baked since the last time I was here
02:08John Richardson
02:09I think I know less now than last time
02:12I'm not really a handshake kind of guy anyway
02:14Judy Love
02:15Seeing the tent lit up just reminds me of like the last time I was here and just how much
02:20fun I had
02:21Tom Davies
02:22I've had some lows in my life but watching Paul Hollywood pull two of the items that I baked last
02:26time out of his mouth
02:27Was probably a bit of a low
02:28I'm hoping this time I can get a handshake
02:30And Rose Matafeo
02:32I'm back to get the star baker apron
02:33I need a new apron
02:35I set my last one on fire
02:38Welcome back to the tent celebrity bakers for this very special edition
02:43We should also welcome special guest judge from Bake Off the Professionals
02:47It's Cherish Finden
02:49Thank you
02:50It's lovely to have a real professional in the tent
02:53Paul didn't like that
02:55Okay so today the judges would love you to make eight delicious breakfast pastries
03:01Your pastries should be made with rough puff pastry and they can be any shape you like
03:08Also your pastries need to have a delicious filling which can be either savoury or sweet
03:13You've got two hours for this
03:15On your marks
03:16Get set
03:17Bake
03:17Good luck bakers
03:19Why does this feel so nerve wracking?
03:21This is something I make for myself every morning
03:23I'm very much on autopilot
03:26Today's signature challenge for our celebrity bakers
03:28They have to make eight amazing breakfast pastries
03:31I've never made them before
03:33Because if you're 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
03:45To create the layers and therefore the lamination
03:48Who would think grater and butter would be so much work?
03:50Raw pastry is a no-no in my dictionary because it will upset my tummy and I'll refuse to eat
03:56them
03:56I'm in a good spot
03:57I'm the car that's skidding towards the accident but Roisin is the accident
04:02They've got two hours for this challenge
04:03It's plenty of time to make a rough puff and at the same time you've got to prepare your filling
04:07as well
04:07I think it's going to be good
04:08They can do sweet or savoury but my expectation is high today
04:13None of it's going to go that well but 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
04:25What are you making for your breakfast pastry?
04:26I'm making pecan plaits
04:27Oh lovely
04:28I also thought pecan plaits were called pecan plates which is never a good sign
04:33Roisin's breakfast pastries will be filled with a sweet pecan centre
04:37To create the plaits she'll braid her pastry before baking
04:40A technique she's yet to hone
04:43When 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
05:10Joe's using his return to the tent to make super healthy pastries
05:14Shaped and glazed to look like carrots
05:17But filled with a chocolate orange ganache
05:19What about the stem of the carrot?
05:22Oh, I've got this Japanese knotweed
05:24That I picked fresh from the garden
05:28It sounds amazing
05:29I love orange chocolate
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
05:44I'm not really a pastry girl in that sense
05:46Never made it
05:47It just seems like a lot of work
05:49I think they're absolute sods for making them do this
05:52Despite failing to impress Paul last time he was in the tent
05:55I tried really hard on that
05:57That's the worst thing
05:58John's once again going entirely plant-based
06:02Just in case the baking doesn't go very well
06:04I like to feel that I'm a better person
06:06Morning, John
06:07Hello there
06:08Can 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
06:28However, John's doing a plant-based version of a Welsh rare bit
06:31To shape, he'll carefully construct his pastry into intricate twists
06:36I think I lost it the minute I just told him what I was doing
06:39Did he kind of glaze over when you said the word vegan?
06:41Do you know what, first thing this morning
06:43Yeah
06:43I seen him outside the tent
06:44Yeah
06:45And I shook his hand in real life because I'm a good guy
06:47And he said, that's the last hand shake you're getting today
06:49And not again
06:52I said, 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
07:04I want it to be about 30 centimetres
07:06Is providing the inspiration for his bake
07:09When you're working on a building site
07:11Most 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
07:29From someone who gives that handshake's willing
07:31Not you mate, I don't even know who you are
07:32Great old hand coming across the 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
07:43You can never grate too much butter, can you?
07:46You ain't grating, girl
07:47If the butter melts before baking
07:50You want to like, use your hands as little as possible
07:52It won't create the steam needed to form the all-important defined layers
07:57It's just so Paul feels good about himself
07:59Every fold is a chance for him to criticise
08:02So chilling the dough between turns is crucial
08:05Okay
08:06Given the bakers time
08:08Have you ever seen anything with such skill?
08:10To start on their sensational fillings
08:12Some of the best in the business these posh dogs
08:14They're all about the vibe
08:15Good 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
08:26I don't like nothing too, too sweet in the morning
08:29So I'm going with like a traditional Jamaican breakfast
08:31Which is like ackee and saltfish and planting
08:34Let's see how it works
08:36An ode to the Jamaican breakfast dish she loves
08:39Judy's creating patties which she'll fill with a mix of pan-fried ackee and saltfish
08:45Plantain, onions and pepper
08:46This reminds me of my mum
08:48Isn't it amazing how food just transports you?
08:51It's just one of those things that I say, isn't it?
08:53It's breaking bread that brings us all together
08:55Yeah
08:55Like you could upset your mum and you could be in trouble
08:58But she'd go, come and eat
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
09:10I'm making a scrambled egg chorizo cockat
09:13Also has a special element of home she'll incorporate
09:17I 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
09:38How many times have you made this?
09:40Six or seven times
09:41Have you practised that many times?
09:42Yeah
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
09:52I think it's working, I think it's working
09:53Good luck, thank you very much indeed
09:55Thanks guys
09:58Bakers, you are half way through, keep going
10:02Here we go then
10:03With time marching on
10:05What's happening now is the magic
10:06And their rough puff warming
10:08I can't talk, this is the worst time
10:10The bakers must work fast
10:12Looks a bit crumbly
10:13To roll and cut their shapes
10:15It's got a big tear in it
10:17I'm just very anxious about cutting it
10:19Oh you ****
10:20What are you doing?
10:22You're 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 he looks alright?
10:37Are you crazy?
10:38Joe is one of my dearest friends, I adore the man
10:41He's a snake
10:43Oh I haven't done the egg
10:45Wow Joe
10:47A lot of people have taken these out first
10:49But if I get a bit of muck on it
10:51Not my fridge
10:52Right we're going in
10:53Bacon filling afterwards
10:54Just like grandma used to do
10:56Beautiful oven
10:57Let's go 15
10:5845 hours that should be
11:00I like mine on fire
11:02Is everyone in?
11:03I don't know man
11:04I've got to fill them
11:05This is the filling and it smells delicious actually
11:07It's made me feel like I can do this
11:09Nan's chutney is going on
11:10And kind of sparingly
11:11Because if I've wasted this much chutney
11:13On something that they don't like
11:14That's going to be terrible
11:16I don't think this is going to make a heart
11:19I put too much plant in
11:20The great thing about when it goes in the oven
11:22You can't see it then can you?
11:24Oh bacon, let's get all the disgusting stuff on
11:27Make them really choke on it
11:28Am I the only one drying here?
11:30The head girl in me comes out way too much here
11:33Don't think they look like this in the shops
11:34Oh I can twist
11:36Looks alright now, doesn't it?
11:38And now we've fold and crimp
11:39Yeah, it's a bit pasty-ish
11:42It's starting to melt
11:43Okay, in we go
11:45So much fun
11:47Go away now please
11:49Better in than out
11:52Bakers, you have half an hour left
11:54Here we go, this is a big bit now
11:57Bechamel
11:57Do you want a chocolate bit?
11:58Yes please
11:59Well it smells over here though
12:01Why does it smell?
12:01Some it smells are 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
12:17Used to spit it out towards the end
12:19When I was eight or nine
12:20But no
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
12:31Look at his puff paste
12:33He's swimming in butter
12:34Oh babes, the butter that's coming out of this
12:36Oh my god
12:37They're sort of vomiting
12:40Roshin's got our 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
12:53Should we try and make two really quickly?
12:55There's one there but it won't be cooked in time
12:57Chuck it in!
12:58How's it looking?
13:00Brother, daddy
13:02It's going to taste nice babe
13:03Wow!
13:05It's like Mr. Twit's gone on a Michelin starred cooking course
13:08Joe's look great but roses are phenomenal
13:11They're not as good as the ones I've tried at home
13:13Who do you think can bake in here?
13:15I'm freaking out
13:16He is a dark horse
13:18Cheers
13:18Definitely not Roshin
13:20They're raw
13:21They look dangerous
13:22It looks like it's like you'd send an enemy
13:25Bakers, you've got 10 minutes
13:26Oh what? He's got to be kidding me
13:28They're coming out
13:29Just going with my gut
13:30A lot of anxiety trying to put all this together
13:33I don't know how this will pipe
13:34Let me see Joe's
13:36In the fridge at the moment
13:38They're too hot
13:40What are you presenting yours on?
13:41I've gone for a sort of roadkill vibe
13:43I'm going to go for this side of a tire
13:44That's your comment on veganism I guess
13:47Yes, that's exactly what it is
13:49Bakers, you've got five minutes left
13:52Unbelievable!
13:53I'm scared of this bit
13:55I just need to take them out
13:56They look absolutely disgusting
13:58I wouldn't eat it, I'm not even vegan I only did this piss Paul off
14:03I think these have come out perfectly baked
14:05Oh my god, look at them
14:07Tom, stop it, stop it
14:08Two of them, we're done here
14:09Oh I'm worried now
14:10Mine's not going to cook is it?
14:13Judy, you've got one
14:14I've dropped them!
14:15You've got one minute left
14:16Ow!
14:18Pour them up now then
14:19Sticking eyes on it
14:20And I don't have a reason why
14:22Just a bit of hot honey
14:23Yay, yay, yay
14:25It's unpleasant to touch them
14:28There's one of them as 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
14:35Bakers, your time is up
14:38Please step away from your beautiful pastries
14:42I think I've won, there's seven
14:44But they're finished
14:45How did that go for me? Well I think we all saw
14:47Oh, there's only so much you can say when the evidence is on a plate
14:50Can we talk about Joe?
14:52It's got eyes on it
14:53And the eyes are looking at you saying
14:55Yeah, I'm pretty
14:56Got a load of that on my jumper
14:57But they reckon it's not chocolate
14:59Well, what's done is done
15:00I think it's amazing to be back here
15:03Particularly raising awareness for Stand Up To Cancer
15:05It's an incredible thing to be part of
15:07And a really important thing to be raising money for
15:14It's now time for the bakers' breakfast pastries
15:17To face the judgement of Paul and Cherish
15:20Hi John
15:21Hi, 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
15:36LAUGHTER
15:40Close up there
15:41Close 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
15:56Wow, 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
16:20So I can taste the maple
16:21The pecan is crunchy, it's nice, it's flaky
16:25Very good effort, love the taste profile
16:27Thank you guys, thank you, thank 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
16:39LAUGHTER
16:42Get stuck into that
16:43I love the taste, and you do have lamination
16:46You've lost a little bit of the butter in the oven
16:48Which makes it quite dry
16:50I think overall the taste profile is quite nice
16:52However, I think the puff pastry is actually very dense
16:55Thank you Tom
16:56Thank you
16:57Well done Tom
16:57Cheers guys, thank you guys
16:58I'll eat your sausage all day long
16:59Easy
17:06You promised a heart shape, Percy
17:08Where is a heart shape?
17:09You know, everyone's heart is slightly different
17:11And in my eyes, this is a heart shape
17:15I can see some sort of lamination
17:17But it could have done with a little bit more
17:20OK
17:23Needed more of a bake
17:24But your pastry's not bad at all
17:25Jamaican breakfast?
17:26Yes
17:27I like it!
17:28Oh, thank you
17:28I've never tasted it before
17:29It's not as bad as John's
17:31Oh God, no
17:32OK
17:39Overall, I think they look very professional
17:41I love the glaze, I love the crispiness
17:43And I love the topping as well
17:44I mean, if you saw that in a bakery
17:46You'd want to smash them all, wouldn't you?
17:48This is exceptional
17:49No
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
17:59And what I love about it, there's butter on my fingers
18:01That's what I love
18:02And the flavour is stunning
18:03It's a buttery
18:05It's amazing
18:05Well done
18:14I think the design is exceptional
18:16Yeah
18:16I'm in Alice in the Wonderland
18:18Thank you
18:18I think they really work
18:20And what I do like when you look at them initially
18:22Is the lamination
18:23You can see the lamination in them
18:25The only thing that sounds about
18:26Whoa, whoa, whoa, let's just leave it on the lamination
18:27Is it baked long enough?
18:29God, I hope you're bad
18:34Silence 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
18:47Worth 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
18:59Okay, okay
19:00I said I wouldn't cry
19:01That was so biggy
19:02Not many people say they've mixed chocolate
19:05The skin of an orange
19:06And double cream
19:07And made it sexy
19:08Job done
19:09Let's go home now
19:11I mean I ate one
19:12And now I feel physically sick
19:14So it's hard to defend your food
19:15When you've poisoned yourself
19:16I got a poor Hollywood handshake
19:19And 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
19:34It'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 gonna have to ask these two poppets to exit the tent
19:52Okay bakers
19:53For your technical challenge
19:55Cherish would love you to bake
19:5710 vegan matcha sandwich biscuits
20:01What?
20:02Your biscuits need to be flower shaped
20:04Filled 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
20:15Come 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
20:28But it's all the rage
20:30Cherish, tell us all about your vegan biscuits
20:33It's two pieces of matcha biscuit sandwich
20:36With 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
21:01You wouldn't know that's vegan
21:03The biscuit feels quite buttery
21:05Mmm
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 grand of plain flour
21:21The baker's first task is to make their all-important biscuit dough
21:25Siv the flour, icing sugar, salt and matcha powder into a medium bowl
21:30You'll probably win now you've got a handshake, you know that
21:32No, look at Joe
21:33He'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 to a mixture resembles breadcrumbs
21:50If their mix is uneven, pockets of butter in the dough will melt and lead to an uneven bake
21:55Some people are calling you the champ
21:57Yeah, it's all over the web
21:59What's it like, the handshake? It's your second one, isn't it?
22:02To 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
22:11For a thickness of half a centimetre
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
22:25We're rolling the dough out to two centimetres thick
22:28Half a centimetre thick
22:30Using the cutter, cut a flour shape of the biscuit dough
22:34Transfer the flour onto the lime baking sheet
22:36And repeat the present until you have twenty cuts
22:38Twenty?
22:40The dough needs to stay cool
22:41If it warms up, the flour pattern will lose its sharp edges
22:44And cutting could become a challenge
22:46Urgh!
22:48And to bake evenly, the biscuits need to all be rolled to the same thickness
22:53I feel like I've got a lot of dough left
22:54Which means the biscuits are too thin
22:56I'm worried about the colour of everyone else's matcha
22:59Babe, we're all different colours
23:01I want to be that colour
23:03I've got a couple of absolute wrong-uns
23:05Some of these will be better than the ones I had
23:07Because they're thicker
23:08Turned at eighteen, nineteen, twenty
23:09Chill for fifteen minutes, then bake
23:11Bakers, you have fifty-two and a half minutes left
23:15You are halfway through
23:17I'm on to ganache
23:19Pour the plant-based double cream into a small pan
23:22Add the cornflour and whisk together until there are no lumps
23:26Place off a medium-high heat and bring to the boil
23:28Whisking to a thick custard
23:30Add plant-based oozy chocolate
23:32Oh wow, that says she's most delicious
23:34And coconut oil and stir until it melts
23:36Is this going to turn into something that isn't disgusting?
23:39That's the question
23:40Are you having a nice time?
23:42I am
23:42You 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
23:47We're phenomenal comedians
23:49So I'm very, very happy to be here
23:51What did Paul say about your bake?
23:53That the pastry needed another ten minutes
23:55Would you have put it in for longer if you were at home?
23:58No, I wouldn't have put it in at all
23:59Because 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
24:06What about you, sir?
24:08Er, you see you can still have fun
24:10Using a stick blender
24:12Blend it to smooth
24:14There we go
24:17Put it in the freezer for 15 minutes
24:19Freezer
24:21Bakers, you've got half an hour left
24:23You've got half an hour
24:25What?
24:25The judges are expecting ten perfectly baked biscuits
24:29Doesn'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
24:43Babe, what's that you're making?
24:46The 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?
25:01Underbaked and they'll be soft and crumbly
25:03They 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
25:17To assemble, turn ten bits upside down
25:19Spoon the ganache into a piping bag
25:22It's like paste
25:26This has been the bane of my life, this ganache
25:28Can I say the ganache is the prick of food
25:30It was perfect before
25:32Now I'm hoping it will warm up
25:35Mine's coming out
25:36With their biscuits baked
25:38You 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?
25:54B-list on the bottom
25:54Yes Rose, you're not messing around are you?
25:58BAKERS
25:59BAKERS
25:59You'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
26:10Awesome milk kid
26:11I know where I can keep it warm
26:17Rob chair
26:18I've got a herniated piping bag
26:24Oh
26:25Oh, it's coming out
26:26Oh, feel the lumps in that
26:28Christ, 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
26:35Do you see what my fires could 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
26:52We ain't got time for piping
26:59Okay bakers, your time is up
27:02Please get your technical bakes
27:03And come and place them behind your photos
27:06Oh, look at those
27:08That's a lovely touch Judy
27:15Paul and Cherish are looking for 10 identical matcha sandwich biscuits
27:19Filled with a smooth yuzu ganache
27:21Okay
27:22Okay
27:23But they don't know whose belongs to who
27:26You start over here
27:28This looks quite neat, you know
27:29At least there's been an attempt at piping something
27:32I think the cutting is actually quite neat on the stamping
27:39It is
27:40It's held quite well that
27:41Even the biscuit's nice and short as well
27:43Mmm
27:44The yuzu ganache is very creamy
27:46Good effort
27:47Yeah, nice
27:48For this person they've got very neat hand
27:50Mmm
27:50You cannot see the royal icing
27:52The flour has been placed beautifully on the top
27:54But erm
27:55There 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
28:11But the taste is good
28:12Mmm
28:12It just looks messy
28:13Mmm
28:14This person did not follow the recipe
28:15If you follow the recipe
28:16It should be quite vibrant in colour
28:18The piping's interesting
28:21Flavour-wise
28:22Mmm
28:23It's tasty
28:24Mmm
28:24For this person I think different thickness in all the biscuit
28:29Yep
28:29I 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
28:36Mmm
28:36Look how thick that part is
28:38That's not cool
28:40It's lost almost all definition on this one
28:43Again the mixer's probably very soft as well
28:46Mmm
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
28:53Mmm
28:53So this one's not cool
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?
29:04Roshin
29:06Overall it was the inconsistency
29:08The overall flavour was alright
29:09Hmm
29:10In fifth place
29:11May I know who baked this?
29:13The biscuit was under baked
29:15In fourth place is Tom
29:17Third place is Judy
29:19In second spot we have this one
29:21Whose is this?
29:25Joe
29:25Where's the matcha?
29:26None of your business
29:27Okay
29:29Can we just find out who's won for us?
29:31Because I don't know
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 attempt to bite so beautifully
29:45Incoming snitch
29:46He rode that with his hands
29:47I'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
29:54Starbaker
29:55Could be me
29:55Now I'm not so sure
29:57Cancer
29:58It's touched my family massively
29:59My cousin passed away
30:01The hole that leaves
30:02Within the family
30:04It makes you ever more look at
30:06The people around you
30:07Your loved ones
30:07And cherish the time with them
30:09As 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
30:19Oh 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
30:27Oh it's just all natural
30:28Yeah
30:29I think Rose though
30:30Has actually done quite well in the signature
30:32She's got a handshake
30:33But she struggled in the technical
30:34She came fifth
30:35I thought the patties that Judy brought to the table
30:38Were 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 why I'm sorry
30:46Just one more challenge remains
30:48Oh cake time baby
30:50Before Paul and Cherish decide
30:52Who 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
31:03Depicting 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
31:24This 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 and 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 or even a Victoria Sandwich
31:48Something that's quite dense and can hold a bit of weight
31:50Oh no all my butter's melted
31:52Well they can use so much ingredient to decorate the cake
31:56But I do not want style over substance
31:59Oh no I'm so sticky
32:01I hope that at least practice once to create real baking magic in the tent
32:06But I'm not holding my breath
32:07See you in two hours
32:09You don'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 Locke who I'm here for
32:27So we went out on the swamp at night and the guy shone a torch around
32:31And 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
32:38Oh wow
32:38And he spun the light across and there was hundreds
32:42Hoping to catch the beady eyes of Paul and Cherish
32:44John will depict his trip with a cocktail flavoured spin on a trifle
32:48He'll layer two lime sponges with buttercream and top with jelly
32:51All in honour of his dear friend
32:53One of my abiding memories of Sean is watching him drink a cocktail
32:58That was like a frozen margarita with an upturned beer inside it
33:02Took him about two hours
33:03I remember him hating every second of it
33:05But he stuck with it and it makes me smile
33:08Okay, here we go
33:10The key to a successful showstopper
33:12This is curdled soy milk
33:14Mm-mm
33:15Is baking the perfect sponge to build upon
33:17Mayonnaise keeps it moist
33:19But 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've just got to follow your instincts
33:30Judy doesn't care about recipes
33:32Judy's thinking outside the box
33:34To 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
34:27The 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?
34:37Yeah
34:38That'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 out 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
34:59Just look at Joe now
35:00Sucking up to Paul
35:01This is ridiculous, look at this
35:02What's your favourite kind of buttercream?
35:04And Paul's like, I don't know this
35:06Baby toffee
35:08Guys, bit of dignity, come on
35:10It's going in the oven
35:12Right, 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
35:33A bikini 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, are you on drugs?
35:39In 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
36:22Then makes us sangry
36:23Then makes us cry
36:25I'm directing 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
36:46By layering the sponges with buttercream
36:48How 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
36:57Thanks
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 when I worked on them
37:05Tom is down in his
37:07Tell us all about your cake creation
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
37:20Mayonnaise
37:20It 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 I'll give you energy
37:38Oh
37:38Oh
37:39Oh my god
37:41Right should we do a taste test for a bit of fun?
37:50Literally 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
38:06Judging 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 not to steal too many sneaky peeks
38:16Goo in the middle
38:19As opening the oven door
38:21I've had another 10 minutes
38:22Can result
38:2325 to 30 minutes my ass
38:25In disaster
38:27Oh no
38:28It's collapsed
38:29Oh
38:30It's so 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
38:42That 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 we'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
39:02And I'd have to go
39:03Can I borrow some of your toothpaste?
39:04You'd go
39:05Who's that?
39:05What's your name again?
39:07Been in here for 17 years
39:09Oh
39:10Fakes
39:11Alright don't panic
39:12Don't panic
39:13Don't panic
39:13There'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
39:25Oh
39:27Oh
39:29That's actually chocolate that hasn't melted
39:31Which is very worrying
39:32In a 180 degree oven
39:34What is this chocolate made of?
39:37Time is ticking
39:39You've got one hour left
39:41Uh oh
39:42With time running out
39:44I am making me
39:45There's no hitting snooze
39:47That's me
39:49When I was in the prodigy
39:51As the bakers move on to their intricate decorations
39:54I'm making an axe
39:56There's a guy I used to work with called Pete the Axe
39:59So someone said why 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
40:06Because 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
40:20Power 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 going to do a bit of Judy Love
40:32Gotta have a pink dress
40:33Look at that
40:34Ah
40:36I've got to cover me womb
40:38It's a bit too short
40:41Bakers you've got half an hour left
40:43This is where it comes alive
40:45That's cool enough to cut
40:46So I'm going to cut these out
40:48And stack them
40:49The thing is
40:50Is cutting the cakes
40:52So that there's a slight pattern
40:53This is beautiful buttercream
40:55It's like toast
40:55You've got to get to the edges
40:56They'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
41:03Oh
41:04Oh
41:05Well done
41:06Oh yes
41:07Oh
41:08Oh
41:11Swap cake
41:11Oh my gosh
41:12This is the moment you realise
41:14That 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
41:20But that's art
41:21You ever heard of it?
41:22This is the best cake in here
41:24That's the kind of chat I'm into now
41:26Oh my god this stuff is mad
41:28Oh
41:29Who invented this?
41:30It's insane
41:31Oh that looks good
41:33In fairness
41:34That looks very good
41:35I'm in trouble
41:36Bakers
41:37You've got 15 minutes left
41:39I've got to do the marbling
41:40Oh it's earbrush time
41:42I'm going in
41:43Oh god
41:44Licence to earbrush
41:46This 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
42:04It's going to look bad but it's going to taste delicious
42:07It's making the whole thing a bit more orange
42:09Arguably not worth it
42:11But it's fun
42:12Bakers you've got 10 minutes left
42:15I'm just doing something rather than accept that that's the end of the cake
42:19Might be wondering what I'm doing
42:20Just taking out my frustration
42:22I'm going to try and create a sandscape
42:24They're little shop bought wafers to look like wood
42:26Wood, swamp
42:28These 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 5 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 used to come and sleep with me
42:58I've been around for years
43:00Bakers you've got one minute left
43:02Oh you're going to lean
43:03A little life rink
43:04This is what they call a finishing touch
43:07These are the wax strips
43:08The reds fed off
43:09The reds fed off
43:10Oh no
43:12Bakers 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
43:38And 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, miss a lot
43:51Good luck Joe
43:52Good luck 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 lump
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
44:23Wow that is genius, I like it
44:25I was thinking that word as well
44:26Thank you
44:27Cheers
44:27Thank you
44:29Thank you
44:29Thank you
44:33And what is this little thing that is on the bit?
44:36They're little wax strips with hair
44:38There's a bit of a volume of hair
44:40It was the 90s
44:43Right in the middle
44:45I won't be shamed
44:46It's a delicious cake
44:49Mmm
44:50When he moves fast like that
44:51And grabs his own nose
44:53It feels like it's going to be good news
44:55Did you toast your pistachios at all?
44:58There's no toasters here
44:59Oven
45:01Right
45:01They're a little bit chewy
45:03They're nuts
45:04You shut up Jo
45:06No
45:06I think overall the white chocolate, the pistachio and the sponge
45:11They work together beautifully
45:12Thank you Cherish
45:13Well done Rishi
45:14Well done
45:15Thank you very much
45:15Thank you
45:16Thank you
45:23I think it's quite attractive
45:25I do like the jelly on the top
45:26It's a decent looking cake
45:28Oh lovely
45:29Oh lovely
45:30John
45:30He's going to hate it anyway
45:32It doesn't matter
45:35You needed a bit more kick with the buttercream and the sponge
45:38Because all the flavours are 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 Jo
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
46:10Oh
46:10Oh
46:11Judy
46:12That's awesome
46:14Yeah
46:14Come on
46:16I like the sponges
46:17I think the sponges have got a nice flavour to them
46:19And actually you baked them both pretty well
46:21I really like the chocolate sponge
46:23I think it's actually very moist
46:24Thank you
46:32I think the overall rock formation is very 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
46:44Right
46:45Where's my bag?
46:48It's got a lovely flavour to that
46:49It's quite punchy
46:50I think the way you execute the cake
46:52I think you are very clever
46:54So well done girl
46:55Well done
46:57Well done
47:03Oh
47:03Oh
47:04Come on
47:06Nice Tom
47:07Get that apple in your pool
47:09Go on Paul
47:16Don't leave him hanging Paul
47:19It's dry
47:19You can't be drying all that mayonnaise
47:21It'd be great with prawns and ketchup
47:28Actually I think the 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 to be a handshake
47:38Yeah absolutely
47:38Yeah oh wow okay
47:40Oh wow
47:41Geez Phil energy just come towards me
47:45So in dedication to today I've knocked up a couple of words
47:48You know life moves so fast it's easy to forget the simple things
47:52The way sugar sticks to your fingers and a little kindness sticks to your heart
47:55Today we gather not just to bake but 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
48:04Let'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 considering the Rambachy 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 Joes
48:21I think he did very well in the decoration
48:23Especially the little feet
48:24And I do like roses as well
48:26She had so many layers in that didn't she Cherry?
48:29Yeah seven layers plus the buttercream
48:31A lot of effort
48:32But also worth a mention is Judy's
48:35To do a sort of checkerboard is quite tricky to do
48:37It wasn't accurate but it was decent
48:39Cherish have you had a nice time?
48:41Well I have a brilliant time
48:43He is a muster baker
48:44A what? He's a what?
48:46Muster baker
48:47Couple of letters out
49:00Wow 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
49:26I thought there'd be more of a party atmosphere
49:29Who'd have thought?
49:31How many of them have you got now?
49:33Seven
49:34Joe got star baker
49:35Because he was certainly the most consistent baker
49:38Over the three challenges
49:39You can tell he's a decent baker
49:42Very very good
49:43I'm very pleased
49:44I'm very pleased
49:45I'm obviously a little sad
49:46I thought I could get that apron this time
49:48But 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
50:18Almost 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
50:34Go 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 Trey Bakes in the signature
51:00Turn 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
51:17So do we think the whole baby thing will work?
51:19Well we'll find out next Sunday at 20 to 8
51:21Next tonight though
51:22Do you think it's better to be game or gamekeeper?
51:24It's the start of our epic new adventure
51:26Where ten people are questioning everything
51:29Who would you trust?
51:30Here for a brand new series
51:31Is the hunt prey versus predator next?
51:33The hunt prey versus predator next?
51:33The hunt prey versus predator next?
51:37The hunt prey versus predator next?
51:38The hunt prey versus predator next?
51:39The hunt prey versus predator next?
51:40The hunt prey versus predator next?
51:42You
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