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00:00No, we've got some great guests in the tent today. All we gotta do is assign them their baking nicknames
00:05and then we can start the show.
00:06Yes, well, I was thinking Maxine Peake, we can call her Peakey Blinder. I love it. What about Roman Kemp?
00:12Roman Kempire?
00:13I love it. What about Sarah Beeney? She could be Beeney Baby.
00:18Beeney Baby. What about Amelia de Moldenburg? De Moldenburg. De Moldenburg.
00:25Should we just call her Amelia? Love it.
00:27Welcome to the great stand-up to cancer bake-off.
00:31I've got it. Amelia de Molden-Battenburg.
00:33Yes, you're the best.
00:36This time... Let's do this.
00:38..another four celebrities... Measurements are for wimps.
00:41..strive for bake-off perfection. Has it gone a bit of peat-tongue?
00:44What about this gives peat-tongue?
00:47..in a bid to impress Paul and Caroline. What a mess.
00:51..all in the name of stand-up to cancer.
00:54Thankfully, how good I am at baking is not related to how much money we can make.
00:59But only one can be crowned. Goddammit!
01:02Star Baker.
01:19SCREAMS
01:28This week's stand-up to cancer bakers are...
01:31Ooh, here we are!
01:33Gorgeous!
01:34Look at this!
01:35Radio DJ and television host, Roman Kemp.
01:37It's hard to rate my own baking skills when they haven't started.
01:41Two out of ten?
01:42Which is double what I think people think of me.
01:44Heard a lot about the handshake.
01:46Really want a handshake.
01:49How have you done it so cool?
01:52What do you mean? How did I tie an apron?
01:54It's pretty simple.
01:55Comedian presenter and social media star, Amelia de Moldenburg.
01:59I am so excited to be on Bake Off, I can't believe it.
02:02I feel a bit out of breath, to be honest.
02:04I've not even done anything.
02:06You're excited to meet Paul Hollywood?
02:08Yeah.
02:08Do you think he's tall?
02:09Imposing, I think.
02:10Presenter, entrepreneur and property guru, Sarah Beeney.
02:13I'm more confident with walls than cake.
02:17But don't tell anyone.
02:18That scene's already starting.
02:19You're already going, aren't you?
02:21That's cheating.
02:22An award-winning actress and writer, Maxine Peake.
02:25I mean, the last time I was in the kitchen properly when I was in Dinner Ladies.
02:29So that was over 20 years ago.
02:32I'm really just looking forward to just being here for a fantastic cause.
02:40Hello, bakers.
02:41Hello.
02:42Oh my God, it's TV people.
02:44Sorry.
02:45Sorry.
02:46Hello.
02:46Thank you for joining us.
02:48Welcome to the tent.
02:49Let's see how you fare in this wild and crazy ride we call competitive baking.
02:54For today's challenge, the judges would like you to bake a batch of 12 novelty cupcakes.
03:00You can use any sponge, but the decoration must be eye-catching and glorious.
03:06You've got one hour and 30 minutes.
03:09That's definitely not long enough.
03:11On your marks.
03:12Get set.
03:13Bake.
03:15Why are you making that noise already?
03:17Sorry, I'm scared.
03:18I'm scared.
03:18What are you scared about?
03:19There's a lot of pressure.
03:21It's very surreal to be here.
03:23A little bit of an out-of-body experience.
03:26The celebrity baker's first challenge is a signature bake
03:29and we want them to make 12 novelty cupcakes.
03:32Plus 350 plus 175.
03:34You know you can reset it to zero as well.
03:37Oh!
03:39It's the sort of thing you learn in primary school.
03:41So we thought it was a good level for our celebrities.
03:44Ooh, I put too much in.
03:4712 cupcakes.
03:48Sounds quite simple, but they've got to make them interesting,
03:50they've got to give them good flavour and they've got to be beautifully iced.
03:54Pinch of salt.
03:55How big is a pinch?
03:56Like with all baking, if they read the recipe really well...
04:01Hey, I'm loving life right now.
04:03I'll just need some music on.
04:05Nothing should go wrong.
04:07Oh!
04:07I want love!
04:09My hopes and expectations from these celebrity bakers
04:12is always extremely low.
04:14Measurements are for wimps.
04:15As long as it's edible, I'd be happy.
04:18If they've practised, they should do well,
04:20so let's pray they did practise and do do well.
04:25Morning, Roman.
04:26No!
04:27Right, Roman, tell us all about your cupcakes.
04:30What are you doing?
04:31Bear with me on this one.
04:32Mm-hm.
04:32My favourite thing as a kid has always been jam sponge.
04:37OK.
04:37But then also I love school desserts.
04:40Sprinkle cake being the king of school desserts.
04:42Oh, yeah, I used to love that.
04:43I thought I also love ice creams,
04:45so we're making a merger of jam sponge
04:48with sprinkle cake and ice creams in a cupcake.
04:53So then I thought, why don't we make edible wrappers?
04:55So you're baking them in that?
04:57Do they crisp up by a lot?
04:58I imagine so.
05:00Have you practised it?
05:01Yeah.
05:02In my mind?
05:02And did they work?
05:03Only in mind.
05:04You haven't got a clue what you're doing, have you?
05:06No, I don't have a clue what I'm doing,
05:08but that's the fun of it.
05:09Yeah, exactly.
05:10I don't have a clue.
05:11Roman's experimental school dessert cupcakes
05:13will be injected with raspberry jam,
05:15coated in custard-flavoured icing
05:17and topped with sprinkles.
05:19And he's hoping to redeem the Kemp family name
05:21after his dad Martin's time on the show.
05:24Just concentrate on baking something
05:27that shows your dad up a little bit.
05:29Exactly.
05:30The bar is so low.
05:31So you're going to show off to him?
05:33Yeah.
05:34Good luck, Roman.
05:36Thank you very much.
05:40While Roman is recreating his childhood favourites,
05:43Amelia's also taking inspiration from her best loved food.
05:47I am making fried egg cupcakes,
05:50because I love eggs.
05:51I've got a fried egg rug,
05:53I've got a picture of a fried egg on my kitchen wall,
05:55and eggs are at the heart of baking.
05:59Hoping to egg-sal, Amelia's topping her cupcakes
06:02with apricot yolks,
06:04sat on Swiss meringue buttercream egg whites.
06:06Swiss meringue buttercream?
06:08Yeah.
06:09Have you made that before?
06:10Once.
06:11Well, good luck.
06:12That's quite a challenge.
06:13Is it a challenge?
06:14Yeah.
06:15So, I'm struggling to find the flavour in this.
06:18Oh.
06:18What?
06:19So you don't like vanilla?
06:21No, it's fine,
06:21but you've got vanilla with Swiss buttercream.
06:23Yeah.
06:24Yeah.
06:24It is quite, um, plain.
06:26Right.
06:26All right.
06:27OK.
06:28Good luck.
06:29Thank you, it's been great.
06:30Now I'm worrying it's too plain,
06:32like maybe it's too vanilla.
06:33My vanilla?
06:34My vanilla's too vanilla.
06:35This is what I imagine Paul Hollywood's key set to look like.
06:39While Roman and Amelia are sticking to simple vanilla sponges.
06:43Half a teaspoon.
06:45For Sarah.
06:46I think speed is off the essence, isn't it?
06:48And Maxine.
06:49What I'm attempting to make.
06:50Carrot cake spongy mixture thingy.
06:53Adding their fresh flavours will require a bit more work.
06:56I'm exhausted.
06:57I need a lighter.
06:59Never put veg in a cake.
07:01Serve you right, Maxine.
07:02No.
07:02Precision measurements, yeah.
07:04About that much.
07:06Hello, Sarah.
07:07Hello.
07:08Will you tell us about your cupcakes?
07:09I kind of then slightly invented this,
07:11which is all the manky bits from the fruit bowl that no-one will eat,
07:14you just sort of like stick it in.
07:15Better to use it in a cupcake.
07:17That's what I thought.
07:18Yeah.
07:18As long as it tastes good.
07:20It's going to be amazing.
07:22Sarah's giving a new lease of life to an overripe fruit bowl
07:25in her cupcakes.
07:26And to really make her mark,
07:28she's topping them with marzipan decorations.
07:31Um, I don't know if I can bias you at all,
07:33but could you make me win?
07:36Please.
07:37How bad do you want that apron hanging in your kitchen?
07:39Badly.
07:40Really badly.
07:40What do I have to do?
07:42Make a really good cake.
07:43Yeah.
07:43But now or not.
07:45Thank you very much.
07:46I'll see what I can do.
07:47Yeah, could you?
07:48I'll give you a fiver.
07:49OK.
07:51Do you like winning?
07:52I like being good.
07:53Do you?
07:54I like doing well, yeah.
07:56Who do you want to tell you that you're good?
07:58Your friends?
07:59Your peers?
07:59Paul?
08:00Strangers?
08:00Do you like the love of strangers?
08:02I prefer the love of strangers to love people I know.
08:04Yeah, you know what?
08:05I think that's where we're going now, probably.
08:08True.
08:08Um...
08:09I think that's mixed enough.
08:11We'll soon find out.
08:12Once their batter's mixed, plop it in like that.
08:14That's well plopped.
08:16The bakers can now carefully fill their cases.
08:19Here we go.
08:20Get in there.
08:21What's he even using?
08:23You can't put those in the oven, can you?
08:25Are you kidding me?
08:27But to ensure evenly baked cupcakes...
08:29I have to be very specific with how much is in each one.
08:34..consistency is crucial.
08:36That's the one thing I haven't thought about,
08:38is how much to fill the cups up.
08:39How much have I got to put in?
08:43It's quite sticky.
08:44I don't know if it should be that sticky.
08:46These are carrot...c-cake cupcakes.
08:50Are they?
08:51Well, I mean, they look a little bit like a cat's upchuck.
08:54That's nice.
08:56Could have just piped it.
08:57It would have been far quicker
08:58and probably a bit nicer as well.
09:00I know.
09:00And I've got a shaky hand as well.
09:02I mean, that's not nerves, that's just...
09:04Do you want a drink?
09:05Is it?
09:07Paying homage to her first major acting role,
09:10Maxine is adding nuts to her carrot cupcakes
09:12and topping them with the cream cheese icing.
09:15She's decorating them with fondant props
09:17inspired by her favourite episodes from the series,
09:20which she's hoping will make the judges stand to attention.
09:23There was an episode where Dolly thought she'd had some...
09:28..sexually enhancing drugs, I can't say.
09:30You know, the things like that.
09:31I mean, you wouldn't know, but you know what I mean.
09:32We've heard of them.
09:33Cos they're easy just to...
09:34Well, I mean, I presume I've never seen really what they're like,
09:36but you just roll them up in blue.
09:38Are they blue?
09:38And if I do...
09:40Well, none of us are going to answer, are we?
09:49Bakers, you're halfway through.
09:52It's halfway.
09:53Oh, shhh.
09:55Halfway through.
09:57Halfway through.
09:58All right, these are going in the oven.
10:00The sooner the cupcakes bake...
10:02There they go.
10:03..the longer the bakers will have for cooling and decorating.
10:07I've popped in the oven,
10:08and I'm going to leave it there until it's cooked.
10:09I'm not quite sure how long that is.
10:1115 minutes.
10:12The one bit of advice my mum said was,
10:14don't under-bake it, don't kill no-one.
10:18But if creating 12 cupcakes wasn't challenging enough...
10:22While the cakes are cooking, make the jam.
10:24..there's still flavourful fillings and toppings to make.
10:27So, this is some icing.
10:28I've been told it's absolutely impossible to go wrong.
10:31But while most of the bakers are keeping things simple...
10:34Come on, jam.
10:35I mean, what is jam, really?
10:36It's just smashed fruit, isn't it?
10:39Woo!
10:40Amelia's hoping to wow the judges.
10:42Woo!
10:45With her ambitious Swiss meringue buttercream.
10:48Whisk together the carton should egg whites evenly.
10:50Now this is going to be the hard part.
10:52No, I've only done it once.
10:53OK, so now I need to whisk attachment high-speed, stiff peaks.
10:57OK. Stiff peaks.
10:58Stiff peaks, that's what we're wanting.
11:01Doesn't everyone want a stiff peak?
11:02We all want a stiff peak.
11:03Hell, yeah.
11:04Stiff peaks, here we come.
11:05I'm going to now get on with the cream cheese frosting.
11:08Maxine, what are you making over there?
11:10Margaritas?
11:12No, it's me.
11:14Cream cheese.
11:15I thought, sob this.
11:16Yeah!
11:17Quick while you're ahead.
11:18Just going to get a**.
11:19Yeah!
11:21Stiff peak?
11:22Kind of stiff.
11:24No!
11:25No!
11:26No!
11:28Bacon's, you've got half an hour left.
11:31Half an hour?
11:32I'm not going to be ready in half an hour.
11:34My peaks aren't stiff.
11:36Who loves the stiff peak?
11:38They're not stiff enough.
11:40My little soldier's getting on.
11:41Oh, I don't even want to look.
11:43Right.
11:48Oh, those cuts.
11:49Brilliant.
11:50Whew.
11:51Done.
11:53That'll do.
11:54I think they're done.
11:57It's a bit late for the cocktail test, isn't it?
12:00You know what?
12:01I like the way they look.
12:02I think you tidy them up, they'll be fine.
12:04I'd eat them all day long.
12:06Brilliant.
12:07They look gorgeous.
12:07The only thing is, it needs to cool down, otherwise that icing's going to dribble all over the floor.
12:11With their cupcakes cooling.
12:13Now I need buttercream.
12:15Amelia's back to her buttercream.
12:17Let's see if it's stiff.
12:19No, not stiff enough.
12:21Woo!
12:22No!
12:22Every time.
12:23While the rest of the bakers begin their decorations.
12:26I'm now going to make some fruit to decorate it with.
12:30So I'm making some lacy knickers here to go on the top of the carrot cake.
12:35What I'm doing?
12:36My custard buttercream icing.
12:39Oh!
12:41You started off, you were all happy.
12:43What's happened now?
12:44Has it gone a bit of peat tongue?
12:45What about this gives peat tongue?
12:47Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha.
12:51Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha.
12:51This is orange making because orange has dimples and doesn't it, look.
12:55Have you made these?
12:57Well, I love miniature things.
12:58You put one of them on a necklace, I'd probably buy one of them.
13:01Ok.
13:01Hey look, what do you think?
13:02Steph?
13:03Oh my God, oh my God, oh my God, oh my God, oh my God.
13:05Yes!
13:06Woohoo!
13:09Bakers!
13:10You have...
13:1010 minutes left.
13:12Oh.
13:13My.
13:14God.
13:15I need to make the yolk.
13:16I think I'm gonna run out of time guys and now I'm going to put the decorations on just get
13:20it on get it on
13:21This is taking forever. Are you happy? They're sinking a little bit. Just hide it with a bit of morale.
13:26No one will ever know
13:27Oh, don't worry
13:29Connelly looks a little bit like play school now
13:33Whoa, Baker's got one minute left
13:37It's like a penalty shootout. Just breathe Amelia breathe voila. Come for you
13:44Baker's your time is
13:47Up please step away from your signature bike. I am so pleased with that
13:52Well done. I may have been the messiest Baker, but from someone who's never baked before
13:59I'm quite happy. I really loved actually in there
14:02But I do think the time got the better of me as long as I don't make anybody ill and
14:06they don't spit it out
14:07That's a win for me. So
14:10Oh, those are great
14:11So I am here to support stand up to cancer having been impacted with cancer myself
14:18I learnt a lot when I was diagnosed so that cancer
14:21Treatment has come on so far compared to where it was it's amazing where it's going is even more amazing
14:29Almost one in two of us will get cancer in our lifetime help us fight back to give 40 30
14:3520 or 10 pounds to support stand up to cancer
14:38text 40 30 20 or 10 to 70 404 or to donate any amount online go to channel 4.com
14:46forward slash su to see a hundred percent of the money you give will fund life-saving cancer research
14:58It's time for the Baker's cupcakes to face the judgment of Paul and Caroline
15:03Hi, Sarah
15:09Will you remind us about your cakes it's a sort of made-up recipe of old fruit bowl cake that's
15:16not a very good brand name is it?
15:17Old fruit graveyard call it. Yeah
15:20Yeah, the bait looks pretty good. I think what you've done with those marzipan fruits look amazing. So clever. I
15:25got clay clever. I'm taking clever
15:28He hasn't been sick
15:29Haven't spat it out
15:33And I like the fact that you surrounded the fruit with sponge and it works beautifully well because that sponge
15:40is really well baked
15:41I thought it was going to be much too wet and it isn't all the moisture stayed in the fruit.
15:44It's brilliant. I'm impressed Sarah. Thank you very much
15:52Clever
15:53Right tell us all about your cupcakes. We have a tabard. We have a blow-up doll. We have our
15:59souls on toast
16:00Which was one of my favorite lines. These are carrot cake cupcake. So they've got they've got carrot in them
16:08I think the bacon these looks pretty good. I think you've overfilled a few of them. Yes, but I like
16:13the color of them. Thank you
16:14And it does say eat me doesn't it
16:20Funny because they look so moist, but they're actually a tiny bit dry. Oh, hey
16:25Well, I think the flavor is useful especially with the topping. It's a decent little cupcake there. Oh, thank you
16:31Well done. Thank you. Thank you much. Thank you very much
16:39So these are fried egg cupcakes with an apricot yolk and Swiss meringue icing
16:47It's not very neat, but I like the idea
16:49Okay, I think they look surprisingly edible
16:52Surprisingly edible
16:53Oh, is that rude? I'm so sorry
16:56No, I love that. Surprisingly edible
16:58I think that's a compliment
16:59Yeah
17:02Oh God
17:03There's not really a flavor because vanilla is very bland and then you've got the Swiss meringue buttercream on the
17:09top which is bland
17:10I quite like bland. Do you hate it? No. No. Okay
17:14It's got a really good texture. It's beautiful. You'd look at that and go yummy
17:17Yeah, and then you eat it and go
17:19And then you might be slightly disappointed
17:19Just a slight disappointment
17:21Okay, maybe the story of my life really probably
17:33My cupcakes a vanilla sponge with jam inside with custard icing with sprinkles in an ice cream cone
17:42It's a perfect one for a children's party, isn't it?
17:44Yeah
17:45That looks great when you cut it in half
17:46It's absolutely extraordinary
17:48Like the Venn diagram of that
17:48And was it totally your invention?
17:50Yeah
17:50It's really extraordinary
17:52I mean good
17:53Hey
17:54That's how it would
17:55I mean that
17:56I've never thought of doing that to a cake
17:58But how bad are they?
18:00The jam is delicious, the sponge is great and the topping is great
18:03It's a genius
18:05No
18:07Yes
18:07No, absolutely delicious
18:09Well done
18:11Yes
18:13Yes
18:13Woohoo
18:15Yeah, that is good actually
18:17It's so bad, is it?
18:19Sorry guys
18:20You've knocked that out of the park
18:22Beginner's luck
18:24Basically I need to copyright that recipe
18:26Because I think Paul's going to try and put it in his new book
18:29Surprising the edible
18:30Everyone likes to surprise, right?
18:32Surprise
18:33They were all brilliant, weren't they?
18:35Mine was more brilliant obviously
18:36And they thought that romance was more brilliant
18:38So we'll just agree to disagree
18:43The bakers could practice their signature cupcakes
18:45But the next challenge is a complete mystery
18:51Bakers, it is time for your technical challenge
18:54And this one has been set by the man with the middle name of Pudding
18:58Mr Paul Hollywood
19:02Paul, have you got any words of wisdom?
19:04Don't underestimate the setting and cooling times on this recipe
19:08Interesting
19:09So as ever this challenge is judged blind
19:13So Paul, Pudding, Hollywood
19:15And Caroline
19:16You may leave the tent
19:19Caroline's taking Paul to a soft play area
19:22The judges would like you to bake a batch of ten raspberry and hazelnut layered flapjacks
19:29This should consist of two hazelnut flapjacks
19:33Sandwiching raspberry jam
19:35Topped with a marbled raspberry and white chocolate yoghurt icing
19:40What?
19:41You have two hours and fifteen minutes
19:43On your marks
19:44Get set
19:45Bike
19:46Oh
19:49Oh my goodness
19:51Do you know what?
19:51I actually love a flapjack
19:53But I've got horrible memories of like my teachers having them at school
19:56And like them still being in their teeth
19:57And like as they're yelling at you spitting it into your face
19:59Flapjacks don't like them
20:00If a flapjack was like hey
20:03Take me home with you
20:04I'd be like no
20:05I've never made flapjacks in my life
20:07So this is all we will for me
20:11Paul why have you chosen these flapjacks?
20:13They're celebrity bakers and it's simple
20:15The idea is put a layer of flapjack
20:17And then a layer of jam
20:18Then the rest of the mixture
20:20And then bake it off
20:21If they over bake it it can be a little bit too concrete
20:24If they under bake it it can be a little bit crumbly
20:27It's also about chilling isn't it?
20:28To get the right texture
20:29Which should be chewy
20:31Also you've got to cool down the white chocolate and the jam
20:34To create this beautiful look on the top
20:37I think the bakers might find the marbling quite tricky
20:40If you hurry it's not going to be perfect
20:42I mean if they get all these processes right
20:44And allow for the cooling they should be fine
20:46Look at that
20:47It's beautiful
20:48It's chewy
20:49It's tart from the jam
20:51And that little bit of luxury from the white chocolate on the top
20:54It's so good
20:55Flapjacks are really quite simple to make
20:57So they shouldn't have too much trouble
20:58You say that but they are celebrity bakers who knows
21:03There we go
21:05Get it Roman pretending to read the instructions
21:08You see normally I don't need instructions
21:10Usually I follow a recipe called Deliveroo
21:14Instruction number one
21:15For the jam
21:16Place the raspberries in a saucepan
21:18Add the sugar
21:19And bring to boil over a low heat
21:21Until the temperature on a sugar thermometer
21:23The health of sugar thermometer reaches 105 degrees Celsius
21:27I mean it does sound really complicated
21:29Paul's just having a laugh
21:30I'm gonna get him to come past the wall
21:32See how he gets on
21:34Roman's just got his going
21:35Because he's already made jam, hasn't he?
21:37Yeah, if you need any help in the jam girls, let me know, yeah?
21:41Oh, it's only there
21:42Oh, me jam's spitting
21:43Remove from heat and carefully pour into a shallow container
21:46Just ignore those lumps
21:49Lovely
21:49I think I've found my cooling
21:51You could just start
21:52Oh my cooling
21:54Cooling
21:54I found my cooling
21:58We need to dethrone Kemp
22:01Leave to cool and chill to set
22:03Is that going in the oven?
22:05No, it's going in the fridge
22:06Oh, right
22:06You can tell I know what I'm doing
22:08No
22:09OK, for the flapjack
22:12We eat the butter, golden syrup and sugar in a large pan
22:15And stir in the oats, hazelnuts and salt
22:18I really hate hazelnuts
22:19If I hide hazelnuts, he probably won't even notice
22:22And I just think, wow, those are nicer
22:28Now I've put the hazelnuts in
22:30Spoon half of the flapjack mixture into the lime tin
22:33I won't lie, right now it's looking more like an onion bhaji than a flapjack
22:37OK, spread half the cooled raspberry jam
22:39I've never been very good at spreading jam on
22:42Even toast is hard, don't you think?
22:45Oh, yeah
22:46He's got his jam going on
22:47You've come over to the genius bar
22:49How did that feel?
22:50You knew that, right?
22:51Like a lie
22:52Have you worked out how to do an impression of Paul?
22:55Is he...
22:55That's all right, though
22:57That's actually a nice bake, that
22:59That's so good
23:00What about Noel?
23:01Can you do Noel yet?
23:02Yeah, I mean, that's, you know
23:04It's quite...
23:05It's always up here, isn't it?
23:08OK, bakers
23:09Your time starts
23:10Let me do that again
23:16And then you put the other half of the flapjack mixture on top
23:19Before their bites can go in the oven
23:21Oh my god, I've got to put this whole thing on top
23:23The bakers must compress the flapjack layers evenly
23:26It needs weight
23:27Like this
23:29To ensure a chewy texture throughout when baked
23:32And chuck it in
23:35Are we guessing how long you bake it for?
23:38It just says bake
23:40It doesn't mean anything
23:41God knows how long this is going to take
23:43I baked a cupcake for 42 minutes and it earned me a handshake
23:45By the time this is ready, we've watched all three Lord of the Rings
23:51Alison's late, no one knows where she is
23:52You can have a job if you want
23:54All right, OK
23:56Bakers!
23:56You're halfway through
23:58You were pretty good
23:59That's pretty good
23:59I feel like, yeah, we'll show that to Channel 4 and see what they say
24:02Another half to go
24:03That is what it means
24:04Roman, you want the job?
24:09It's me
24:12That's Alison
24:13That was good
24:16You were better than Alison
24:17Thank you
24:17That big Alison
24:19Oh, so I've got...
24:20I'm going to do the topping I think now
24:21Melt the white chocolate in a heat-proof bowl
24:24Over a pan of simmering water
24:26Now, I'm mixing in my chocolate with yoghurt
24:30Which sounds minging
24:31And then leave to cool
24:33I'm doing quite well here
24:34That's a good job for me
24:35Let's have a look at the flapjack
24:37That needs more though, doesn't it?
24:39I don't know
24:40It's like one of those things you get in a budgie cage
24:42I bake with my eyes
24:44And so far I haven't looked at it
24:45I don't know
24:49I'm just going to leave it a bit, look
24:52Oh dear
24:52Can you phone a friend?
24:57Bakers, you have half an hour left
24:59Do we actually?
25:00And in that time I'm going to dance for you guys
25:03Yes!
25:07I'm not sure that was dancing
25:10I probably need to take it out now
25:11Because otherwise I'm not going to have enough time to let it stand and everything
25:14Does that look cooked?
25:16Have you stuck your thinking and seen that?
25:18It's like I know what I'm talking about, I've got no idea
25:20I think brown at the edges
25:21I'm going to drink mine in a minute
25:22Brent, I'm going with you then
25:24I...I...
25:25You're a woman who knows
25:26No I'm not
25:28I'm going to leave it till it's burnt
25:29I think it's alright
25:35It doesn't look as anemic as it did
25:39I think that's done
25:41If anything, too done
25:42But we'll work with it
25:44Bakers, you've got 15 minutes left
25:48Now I need to spoon white chocolate mixture on
25:53Alright, here it comes
25:54Spoon small blobs of jam
25:56Blob
25:57And then using a cocktail stick
25:58Swirl the jam to create a marble effect
26:01Marbling?
26:03What the hell does that mean?
26:05Drag it like this
26:06Oh, yes!
26:08It's a bit of a mess
26:09A masterpiece
26:10Bit Picasso-esque
26:12And he was a genius as well
26:14I've played Hamlet, it was easier than this
26:17Less drama
26:19Isn't that pretty?
26:20Who are you?
26:21Who am I?
26:22You're like a baker
26:23I've now decided
26:25I'm going into cooking
26:31Bakers, you have one minute left
26:33What?
26:34You can do this
26:36Right, let's do it
26:37Okay
26:37Like into how many?
26:40Ten
26:40Is there a ruler?
26:41Quick, quick
26:42Still really wrong
26:44Does it have to be ten pieces?
26:47One, two, three, four
26:48Check that out
26:50It's just not set
26:52My absolute disaster
26:54Bakers, your time is up
26:57Please bring your bakes and place them behind your photographs
27:02I don't touch it because it'll die on me
27:04Oh well
27:05It's like going up to the altar and see that
27:09Oh that way
27:11Oh look, that's much better
27:19It's judgment time for the bakers
27:22I'm so embarrassed
27:24Paul and Caroline are hoping for ten perfect raspberry and hazelnut flapjacks
27:28With a marbled white chocolate and jam topping
27:31And they have no idea whose is whose
27:35Got a bit of a mixture of flapjacks
27:37I think they've been rushing
27:38Let's start with these
27:40These look quite neat actually
27:42It's lovely marbling
27:43That is like feather icing
27:45It's really good
27:49It's chewy which is a big plus
27:51Absolutely lovely
27:51It's not crumbly
27:52It's a proper flapjack though isn't it?
27:55They missed the hazelnut but
27:56It's nice that
27:57It's nice and chewy
27:59Started well
28:00These don't look too bad
28:01Some of it looks lovely, that's beautiful
28:03Yeah, these are pretty neat
28:05A bit rough when they've cut them
28:09It's a little bit more crumbly that one
28:11But the actual icing is very good isn't it?
28:14Yeah it is, they look good
28:15Moving on to number three
28:17They've almost mixed the jam into the icing onto the top
28:20It looks as though it might have been a bit warm when it went on
28:22It's begin to set but it has split slightly
28:27That's a bit crumbly as well
28:29Needed a bit longer in the oven
28:31It tastes a bit moist, too moist
28:33Okay, moving on to the disaster that is number four
28:36It might taste really good
28:38What a mess
28:42The jam layer is sort of interspersed with the flapjack
28:46The actual flapjack tastes really nice
28:48I'm just concerned slightly about the texture being a little bit too crumbly
28:51And the appearance a bit too untidy
28:53It's a bit informal
28:54Yeah, nice and relaxed
28:56Interesting, yes
28:58The flapjacks will now be ranked in order from last to first
29:02Now in fourth place is this one
29:06It speaks almost for itself in terms of the appearance, it's less good than the others
29:11Do you think that's fair?
29:13Absolutely
29:14In third spot we have this one, whose is this?
29:17Roman
29:18It needed a little bit longer in the oven, it's a little bit too crumbly
29:20And in second place
29:24It's this one, whose is this?
29:25Mine
29:26Really look beautiful and the icing is set
29:28Cutting a little bit more clumsy than the other ones
29:31Right, yeah, blame the knife
29:33Blame the knife, okay, yes, not the cutter
29:36Yeah
29:36Which means in first place
29:38Sarah
29:39Yeah, isn't that amazing?
29:41The tune it was spot on, the topping was beautiful
29:43And the marbling work was excellent as well
29:46Well done
29:52I'm back in the race
29:54There was a point earlier on today where I was thinking
29:57I don't really care if I win or not
29:59But now I care a lot
30:00I'm happy with second
30:02I would have liked first, to be honest
30:04But I'll take second
30:07I'm here because of raising awareness for Stand Up To Cancer
30:10I lost my mum 16 years ago to pancreatic cancer
30:13There's a lot of work to be done
30:16And you just hope that one day people will look at cancer
30:20Like, look at other diseases that won't be life-threatening
30:23There'll be something that will be cured
30:32I'm 39 years old
30:33I met my wife when we were 17
30:35And she's everything
30:36We're lucky enough to have started a family of our own
30:38We have a beautiful daughter
30:40And a ray of sunshine sun
30:43I've always liked to learn new things
30:44And be outdoors, go to new places
30:46And explore the most amazing world that we live in
30:49And I've always wanted to instill that into our children
30:51Life was going well
30:53And we'd had a really good start to the year
30:55Quickly! Quickly!
30:56One evening I went to play football
30:58About an hour in
31:00Everything changed
31:01I had a seizure
31:03We went to A&E
31:05And I was admitted into hospital
31:10I've worked for the NHS for the last 15 years
31:12You never think you're going to be the patient in that hospital bed
31:17And then I met the neurosurgeons
31:19And they just said, we found something
31:23I've never been more afraid
31:29Hearing those words that there is no cure
31:33I just sat there and cried
31:34And I looked at Leanne
31:38And I've never seen someone look so determined
31:42In that moment, I absolutely knew
31:45She would do whatever it takes to be there for me
32:00You alright?
32:02I learnt really quickly that brain tumours are the biggest cancer killer of adults and children under 40 years old
32:09Only about 12% of people survive for 5 years
32:12I'm not too proud to admit that I'm scared
32:16So we got Matthew
32:19Alright Matthew, everything looks good
32:21And some days it's easier than others
32:24Some days it feels like it's impossible
32:27Just going up to the last 20 seconds now
32:31Where the radiation's going in
32:34I've been losing a lot of hair
32:35But it's not the worst thing
32:37It's making me wonder everyday what I'll wake up and feel like
32:40When I look in the mirror
32:42Sometimes I don't see myself
32:45I'm not going to pretend it's easy because it's not
32:48But I've come a long way
32:50I climbed the mountain and got down again from brain surgery
32:52I've climbed the mountain of radiotherapy
32:54But I'm looking at the biggest mountain now
32:57Eight months of chemotherapy
32:59My job is to tell you all the worst possible case scenarios
33:03It doesn't mean they will all happen
33:05But you need to be fully aware of what you're signing out for, okay?
33:09No-one really knows what the long-term impacts of this treatment will be
33:13It will be physically, cognitively, emotionally
33:18I'm all here for you, then you know what happens
33:21The cancer doesn't really know what it's doing
33:23It's trying to hurt me
33:24It's trying to hurt them
33:26All the cancer is doing is making the love we have for each other stronger
33:31I think about my children's future every single day
33:35All the things they'll achieve
33:37All the places they'll go
33:39The reason why I'll be able to take that medicine
33:41Is because hopefully it will buy me some time
33:44So I don't have to miss
33:46All the memories I haven't yet made for my children
33:53Almost one in two of us will get cancer in our lifetime
33:56Help us fight back
33:58To give 40, 30, 20 or £10 to support Stand Up To Cancer
34:02Text 403020 or 10 to 70404
34:07Or to donate any amount online
34:09Go to channel4.com forward slash su2c
34:13100% of the money you give will fund life-saving Cancerisa
34:20Well, they're a fun bunch, aren't they?
34:22I'm having a good time
34:23What about the baking, though?
34:25The baking's pretty good
34:26Roman's bake was amazing in those cones
34:29He did a great job with the fairy cakes
34:31And actually, I think Sarah did as well
34:33I was so surprised
34:34Yeah
34:34I thought those great big lumps of fruit would just make the whole thing soggy
34:38And actually, they turned out to be delicious
34:39Yeah, and she won the technical
34:40So that automatically puts her in line for star baker
34:43And who's in second place?
34:45For me, Roman's in the second place
34:46Can all of the bakers pull it out of the bag today?
34:49They do a really good showstopper
34:51Of course, it's a big challenge today
34:52It's a tricky challenge today for non-bakers
34:55Could be anybody
34:56This is very exciting then, isn't it?
34:58Mm-hmm
35:05Welcome back to the tent bakers
35:07Now, for your final challenge
35:09We are getting romantic
35:11Shakespeare claimed that music be the food of love
35:14He was wrong, of course, it's biscuits
35:17For your final challenge, we want you to recreate your most romantic date
35:21In a 3D biscuit scene
35:24You can use any amount of biscuits you like
35:26But the flavours must remind you of that romantic time
35:30Let's hope that your romantic time is with the cookie monster
35:35Now you have three hours for this
35:37On your marks
35:38Get set
35:41Let's do this
35:42I'm concentrating very hard
35:44Melt together the butter, sugar, syrup in a pan
35:46Well, I'm quite pleased about the challenge
35:47Because it's all to do with romance
35:50And you can't spell romantic without Roman
35:53For our showstopper, our celebrities have to produce in biscuit
35:56Their most memorable romantic date
35:58Little Miss Romance is what they call me on the street
36:01Today, it's all about the quality of the biscuits
36:05I'm hoping for a good variety of flavours and tastes
36:08But they mustn't quarrel with each other
36:10Use combinations that they know will work
36:13This is the chocolate biscuit
36:15Which I've never made before
36:17When it comes to the bake, I think the biscuit has to be pretty rigid
36:20Because it's going to be a structural form, certainly a 3D scene
36:23This is for the gingerbread biscuit
36:25I'm hoping ginger, but, you know, it's not always guaranteed
36:28I think I am quite romantic
36:30So I'm really looking forward to see all the different interpretations of romance
36:35I like to think I'm romantic
36:37I'd always buy a second ticket to the football
36:42Hi Roman
36:43I have absolutely no idea what I'm doing
36:45No, well tell us what you are doing
36:47I've gone for more of a romantic moment
36:50So, when I was about 6 years old, the first time I ever truly fell in love
36:55And I wanted to write her a love letter
36:56And then inside it, her favourite chocolate joke
36:59Not realising that I would sit on that letter at school
37:02And then by the time I gave her the letter, it was more a dirty protest letter
37:07Right, was it effectively?
37:09Yeah, I think she was more... Did she fall in love with you?
37:10Well, she held my hand that week
37:12Roman will recreate his love letter using a chocolate orange flavour biscuit
37:16Covered in fondant icing
37:18It will be inscribed with a message to his sweetheart
37:21And include her favourite chocolate
37:24Do you remember when you were at school that you had to dance like this?
37:26Put your arms here
37:28Oh yeah
37:28And then it was like that
37:30Now we'll beg you
37:31And the boys' hands would just be like this
37:33And not looking anywhere
37:35And I'd be like that, babes
37:37How much spices do I need?
37:41For the bakers to be able to construct their 3D scenes, their choice of biscuit is key
37:45I'm going to make some sugar cookies
37:49As well as being full of flavour, it must be strong enough to support their structure
37:53I'm making gingerbread
37:54Hopefully it'll stand up, it'll not be too flimsy
37:58It'll be a shame, wouldn't it, if the showstopper all about dating didn't go well for me
38:03Right, Amelia, tell us all about your romantic biscuit scene
38:07So yeah, I'm making a date inside a chicken and chips box
38:10Which is what you do?
38:11Yeah, that's what I do, I'm a professional dater
38:13So it's kind of the dream showstopper for me
38:16An ode to her award-winning dating series, Amelia's making a gingerbread chicken shot box
38:21Complete with chicken nuggets and sugar cookie chips
38:24She aims to decorate in an orange buttercream and cover in shoelace sweets for ketchup
38:29I wondered if one of the dates have been particularly good
38:31Share, have you had share in the baker?
38:33I don't know
38:34You should get share, she is fab
38:36Yeah, I'll put in a word
38:42Smells chocolatey and orangey
38:44With their doughs mixed
38:45This is just manual labour
38:47The bakers must roll out their biscuits to the correct thickness
38:50It says it's got to be like two one-pound coins thick
38:53Who carries cash now?
38:55Too thick and it won't have the desired texture
38:57But not thick enough and it might not support the structure
39:02I think I'd own it too thin
39:03Look at that
39:04It almost looks like Ireland, doesn't it?
39:07While most of the bakers have rolled out their dough, Maxine's had a setback
39:11I'm making my gingerbread black
39:13Which I should have put the food colouring in earlier on and I forgot
39:17Because I've got a lot going on
39:20Have we come at an awkward time?
39:22Wow
39:23This is your recipe I'm following, so I blame you
39:26I don't remember ever making that
39:30Who's chocolatey balls?
39:33What are they meant to be?
39:35Walls! I'm making Prospect Cottage
39:38Derek Jarman's home in Dungeness
39:40Because that's where I went on a date with my now husband many years ago
39:43Maxine's black gingerbread biscuits will form the structure of her cottage
39:47She's using boiled sweets to make a window
39:49And fondantising for the iconic window frames and door
39:52It will sit in a garden with edible moss and boulders
39:55I just want to get structure, I just want to get something that looks like something
39:59And you can always dip it in a cup of tea anyway
40:02Biscuits have a dunking
40:05Now I need to make the sides of the box
40:07Once rolled, the bakers must shape the dough into pieces that will form their structures
40:11I'm just trying to now cut out shapes from my gingerbread
40:16I've started with measuring but now I've just thought, forget that, let's just cut it
40:19That is completely wonky
40:26Oh my God!
40:28I didn't need it properly, so it's breaking
40:31Bowls, bowls, bowls
40:32I'm doing the chips
40:34I have a bad feeling about these chips
40:36I need it back in again
40:38The more you work it, the firmer it will be
40:40No, it does
40:41Oh, this must be so painful for you
40:45While most of the bakers are using their biscuits to create their 3D structures
40:49Sarah's keeping hers firmly on the ground
40:51Tell us, what's your baking?
40:53It's about paving
40:54Hang on, what's paving got to do with dating?
40:56It's a garden with paving
40:58And my husbands are going to have a date there in the garden
41:02Right, okay
41:03But then I can construct things out of the chocolates, which is the good bit
41:07You only ordered these so you can have a little bit of a munch while you're here
41:11Sarah's digging deep in her romantic garden scene by interweaving chocolate bourbon biscuit and sugar cookies to make paving
41:18She aims to decorate a chocolate pergola to make the perfect future date location with her husband
41:24Is he romantic?
41:26He is romantic, actually
41:27Is he? Yeah
41:28Lovely to have someone like that
41:29No, he makes me into the best version of myself
41:32I sort of think if you're lucky enough to find someone fancy who makes you laugh, that'll do
41:37I'm not okay
41:38Why are you not okay? Can't get that off there
41:41There you go, boom
41:42Woohoo!
41:44This is what you should have used
41:45Where did you get that?
41:47That's brilliant
41:48I've always got one of these about my person
41:50I've rolled them out
41:51I mean at this point I'm not fussy
41:53I'm filling the window holes in with sweets
41:57So hopefully they'll melt and then create a window effect
42:01We're going in
42:0215 minutes
42:05Put those in and forget about them
42:07I don't want to see them ever again
42:11Bakers, you are halfway through
42:15Oh, ****
42:20I'm making a tree for the garden
42:22While the biscuits are in the oven, the bakers focus on their decorations
42:27In Prospect Cottage, all the window frames are beautiful yellow, so I'm just doing that
42:32Awful lot harder making grass than you think
42:34I'm going to use my fingers
42:35Right, so we're making buttercream and dyed it pink
42:38Because I'm going to do the card on a bed of roses
42:40Because in real life I would have done that
42:42But in reality it was just in a gravel car park
42:44Raymond, are you using food colouring over there?
42:47Yeah, it's either that or I've just murdered Mr. Blobby
42:50Oh!
42:52Caught green-handed
42:53You look like the mask
42:55I know
42:56Oh, you're just getting angrier and angrier and slowly turning into the hole
42:59Just don't piss me off anymore, okay?
43:01Yeah
43:06Longer
43:08Slightly brown around the edges
43:09Don't even tell me about your baker
43:11All I want to know is who out of anyone in the tent would you like to go on a
43:16chicken chop date with?
43:17Well, they're standing next to me
43:20Are you actually joking?
43:21No, I'm not joking
43:22Can we do it now?
43:23So, you're looking good
43:24Thanks, you look great yourself
43:26Oh, thank you
43:26So, are you a professionally trained dancer or are you just that good?
43:29Oh!
43:32Now the bleepy thing is bleeping and the biscuits have got to come out the oven
43:36With their biscuits piping hot and yet to firm up, the bakers must take care when handling
43:42No, we have a crack
43:44Let's see
43:45Doesn't look good
43:46Or shame
43:47Bit like love
43:48Sometimes it falls apart
43:50So I'm just waiting for this to cool and then I'm going to stick it together
43:54But there's one baker hoping to speed up the cooling process
43:57And I'm going to put it in her fridge
44:06Okay, calm down Milia, calm down
44:08I'm going to make that work
44:09I'm thinking split that in half
44:10Just make it a bit smaller, it'll be okay
44:13I'll just stick it together
44:15Oh God
44:16Would you like one of my biscuits?
44:19What do you think?
44:20Is it?
44:20Mmm
44:20No
44:21Anything to do with chocolate?
44:23I mean
44:24Alison
44:24Do you really want me to eat your chocolate after I've been eating beanies?
44:27I'm nervous in case I don't know
44:32Forget the beanies
44:33Mwah
44:36Bakers, you have 30 minutes left
44:40With their biscuits cooled
44:43This is all where the fun starts, eh?
44:45Construction can begin on the baker's romantic showstoppers
44:48So I'm making the checkerboard paper
44:51And I'm going to try and stick the beast together
44:56Sorry, I'm really upset about this
44:57What happened? You broke something?
44:58It broke it off
44:59Yeah, but you fixed it
45:00Yeah, but it's not fixed, really
45:02Do you want us to leave you to it?
45:04Go on, you go
45:04Go on, you do your thing
45:05Okay, if you're sure
45:06Yeah
45:09No, no, I've got to build a chicken box
45:11Right
45:12I'm just hoping the glue will do the work for me
45:15All right
45:15Let's do this
45:16Oh, is this the love letter now?
45:17This is the letter
45:18For an orange love letter
45:20I am thinking of saying you're simply the zest
45:25I've made all the biscuits
45:27I'm going to be really honest
45:28They're not made other things
45:29These are chocolate plant pots
45:31I don't know
45:32They're absolutely mental
45:34It's covered in spider's webs, this
45:36It's sort of not sticking
45:38This is all
45:39I'm upset about this
45:43Bakers, you have five minutes left
45:46Oh, my God
45:47I've got way more to do
45:48This is the home straight
45:50I'm going to build pergola
45:52This is representative of what the inside of the love letter actually looks like
45:56It's a bit on the wonky side
45:58But it looks pretty, doesn't it?
45:59I'd like to go and sit
46:00I'm here
46:01I'll switch
46:03Oh, .
46:05What just happened?
46:07God damn it
46:08What just happened?
46:09A minor collapsing moment
46:11It's not a problem though
46:12Because I can fix it
46:13I don't care how it gets on
46:14Just get it on
46:15This is horrendous
46:17This is...
46:19This is absolutely awful
46:22Look at that
46:24It's...
46:25It's in repair mode
46:26I'm running out of time
46:27But I'm really not completely making all this up
46:30The icing is just not sticking
46:39Bakers, you have one minute left
46:42Exciting
46:43Right, now this is the tough bit
46:45I think we're okay
46:46What is happening here?
46:48I'm just putting the roof tiles back on
46:50Doesn't fit
46:53I'm trying to hide the crack with hearts
46:55Love always needs some dusting
46:57Finishing touches
46:59Not looking horrendous
47:01It's going to collapse any minute now
47:03Yeah, I'm quite pleased with this actually
47:05Alright, let's call it shall we
47:07Bakers, your time is off
47:09It's bad, isn't it?
47:11Please step away from your bakes
47:14That's... that's... that's it
47:16There you go
47:16That is so romantic
47:18You're the only one who's actually romantic here
47:20Do you know what? I'm chuffed with that
47:22It looks like rubbish
47:24But so it did in real life
47:26Wait, Maxine, that looks great
47:28I think for the first hour
47:29It was just me sort of fighting
47:31Some gingerbread dough
47:33But it was fun
47:34It was fun
47:35Oh, dear
47:37Thankfully, how good I am at baking
47:38Is not related to how... how much money we can make
47:41But cancer, unfortunately, is something that affects so many people
47:44And anything that we can do to raise money
47:47To help find a cure
47:48I'm down
47:50Almost one in two of us will get cancer in our lifetime
47:53Help us fight back
47:54To give £40, £30, £20 or £10 to support Stand Up To Cancer
47:59Text 40, 30, 20 or 10 to 70404
48:03Or to donate any amount online
48:05Go to channel4.com forward slash su2c
48:08100% of the money you give will fund life-saving cancer research
48:23Maxine, would you like to bring up your show stuffer, please?
48:36Maxine, tell us all about your show stuffer, please
48:38Do I have to?
48:40Erm, yeah, it's...
48:42It's Derek Jarman's Prospect Cottage in Dungeness
48:45I think you've decorated it well
48:47Put a little window in there as well
48:48I think that glass is really clever
48:51Clever
48:51You probably could have done with blackening the outside after rather than before
48:59Mmm, lovely and ginger-y
49:01Mmm, really powerful
49:03It's a bit hard, but you needed that anyway to make this
49:07Cos if you hadn't, the whole thing would have collapsed
49:09Yeah
49:09I'm quite impressed with it, well done
49:11Thank you very much
49:12That's a marine of a biscuit that's going to take some tea there
49:25My showstopper is a box of chicken and chips and inside is the date
49:31I think it's, erm, informal
49:33Great, that's what I was going for
49:35Yeah, it's not as detailed as I think it could have been
49:39The wall's underbaked
49:40Right
49:41It's soft
49:42That's possibly why it didn't quite survive
49:45It's not my favourite spice level
49:47I think you needed more ginger and less of the mixed spice
49:50Yeah, I'm not really big into flavour, so...
49:54So overall, probably just needs a little bit more polishing
49:57Yeah
50:03Sarah, can you please tell us about your biscuit scene?
50:06It's a biscuit patio with an edible garden
50:10Overall, I think it looks amazing
50:12But, and it's a big but
50:15Did you make these?
50:16Did you make these?
50:18I mean...
50:18Did you make the rocks?
50:19Did you do the...
50:20The thing is...
50:21Well, I constructed it
50:23So you did this and all the squares are you
50:24Yes!
50:26I think it could have been baked for a bit longer
50:28A little bit chewy
50:29What are you doing?
50:30The same with the chocolate
50:31Everybody likes raw mixture, don't you?
50:34It's consistent
50:34The flavour is delicious
50:35It's just...
50:36There's a bit more shopped
50:38Yeah
50:38Yeah, it's more shopped than...
50:39Well, I say baked
50:40Sort of half-baked
50:47This is the first romantic gesture that I ever did in my life
50:50So I wanted to recreate that moment
50:52It's not the neatest thing in the world
50:56Get in there
50:57Once you get past the glue, it really... you can taste it
51:01It's more cookie-like than biscuit
51:02And it works beautifully because the flavour of the chocolate orange comes through really nice
51:08And the piping's not bad
51:09The piping's quite good as well
51:10So overall, I think you've done a decent theme
51:13And the biscuit is really nice, beautifully baked
51:15Yeah
51:16Really good
51:16Well done, Roman
51:17Thank you very much
51:18Thank you
51:18Does look like a dirty protest, that
51:21It does
51:22Yeah, sorry about that
51:23I think the presentation shows my mental age
51:25I've had my handshake, I've been called a genius, I've had a lovely time
51:30Now be off with it
51:31Paul Hollywood called me clever
51:33I don't think anyone's ever called me clever
51:36I think it's a miracle that it's stayed together
51:39I am really competitive
51:40I mean, Star Baker, fingers crossed, eh?
51:43Even though not everything went to plan, I've still had the best time
51:47Anything that we can do to raise money for Stand Up To Cancer in such a fun way is such
51:51a privilege
51:52Almost one in two of us will get cancer in our lifetime
51:56Help us fight back
51:57To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
52:01Text 40, 30, 20 or 10 to 70404
52:05Or to donate any amount online go to channel4.com forward slash su2c
52:11100% of the money you give will fund life-saving cancer research
52:21Four very different showstoppers, Paul, who is it going to be?
52:25It is quite tricky because I think Sarah was in a slight lead this morning
52:28But I think she slipped
52:29The problem was it looked amazing
52:31And when you started looking at the detail, everything was bought in
52:34The only thing she was meant to have baked is the pavement itself
52:37And that wasn't baked, it was only half done
52:40Such a shame
52:40Was it under?
52:42It was under
52:42The overall impression was so beautiful and it was romantic looking
52:45There's one person that did go up in our estimations was actually Maxine
52:50Yeah, that was good
52:50Because it's quite difficult to do a house
52:52But each of the sections are really good
52:54She's gone to town with the glass in there as well
52:57I think she made a real effort
52:58I don't even know what to say about Amelia
53:00Amelia
53:04You knew it wasn't very good, didn't you?
53:05The person that did surprise me again was Roman
53:07Because the orange chocolate and that was delicious
53:10I mean really good
53:11And the texture was fantastic
53:12Yeah
53:12It wasn't perfect
53:14The idea was sounding off
53:15Overall the last couple of days has been really good
53:17I think I've been pretty impressed with all the bakers
53:20Obviously some more than others
53:21Well you two have got a lot to think about, haven't you?
53:24Yeah
53:24About 30 seconds, right?
53:26Yeah
53:41There it is
53:43Bakers it's been an amazing couple of days
53:45We want to thank you for giving up your time
53:47To stand up to cancer
53:50I'm very excited to announce
53:51This week's
53:52Stand up to cancer
53:54Star Baker
53:55Is
54:01It's only you Roman
54:04No way
54:06Oh my god
54:07Congratulations
54:08What?
54:10At least I can put some respect on the Kemp name in the Bake Off tent
54:14Your dev's going to be livid
54:16Thank you
54:17I think the moral to this story is just don't practice anything
54:22Wing it
54:23And you might just win it
54:25Thank you
54:27Thank you
54:28Roman got Star Baker
54:29First off I gave him a handshake in his signature
54:31He didn't do too well in the technical
54:34But I think he bounced back in the showstopper
54:36Aw, thank you very much
54:38His biscuits were the best
54:41Exactly the right consistency
54:43Baked perfectly
54:44And they tasted delicious
54:46I'm furious
54:47I've been robbed
54:49The only person that was close to him was Sarah
54:51And Sarah didn't quite bake a showstopper enough
54:54It was close
54:55Oh so close
54:56It was so close
54:57It's really upset me
54:58Actually he's got the apron
55:00That I wanted
55:01But he
55:02I guess deserved it
55:05You're genuinely shocked
55:07I'm shocked by that decision
55:10Roman Kemp
55:11Wow
55:12Amelia you can get them on the internet
55:13Just say you want
55:14Yeah
55:14Can I?
55:15I might take that
55:16I'm sorry
55:21Hello
55:23Hey mate it's Ro
55:23You know how I was doing Bake Off
55:25Yeah
55:26And you know you were rubbish
55:28I won
55:31You never won
55:33I'm telling you I won
55:34I got the apron on
55:35Look you send me a picture
55:37Then I'll believe it
55:40Well done
55:43Hey Noel where'd you get your apron from?
55:45I stole it off of Paul actually
55:46It was quite hairy
55:47He was wearing it at the time
55:48He was asleep
55:49I had to peel it off his naked body
55:50Oh no
55:51That really wasn't necessary
55:52All you needed to do was go to
55:53Channel4.com forward slash
55:55S-U-2-C
55:57S-U-2-C
55:57Look they've even got aprons for the Babas
55:59For the who?
56:00The Babas
56:00Oh it's nicer to think of them
56:02The Babas
56:03Who are the Babas?
56:05The kids
56:08Almost one in two of us will get cancer in our lifetime
56:11Help us fight back
56:12To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
56:17Text 40, 30, 20 or 10 to 70404
56:21Or to donate any amount online
56:23Go to Channel4.com forward slash
56:25S-U-2-C
56:26100% of the money you give will fund life-saving cancer research
56:32Next time
56:33We're back
56:34Come on
56:36Four more famous faces
56:37That's it, that's it, no more egg
56:39No more egg allowed
56:39No more egg allowed for me, no
56:41Brave the Bake Off 10
56:42Check out my buns
56:45With bite-sized signatures
56:46Oh it's horrible
56:48A sticky technical
56:49Look at the state of this
56:51You could re-tarmact the M25 with this
56:53And a shoe stopper
56:54This is ridiculous
56:55I have a degree in engineering
56:58That reveals hidden talents
57:19What kind ofeches?
57:25It is just Для more of that
57:27The Professors of the Academy
57:27In snow
57:27Hates of this
57:28The the Academy
57:28The Academy
57:28The Academy
57:28The Academy
57:29You
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