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00:00This time
00:01Four more celebrities
00:03Seek baking perfection
00:05This is really exciting
00:07Pushing their know-how to the limits
00:09It's looking warringly like scrambled eggs
00:11In a bid to impress Paul and Caroline
00:13This is just delicious
00:15All in the name
00:17Of Stand Up To Cancer
00:18But only one has the recipe for success
00:22Such high hopes
00:23To be crowned
00:26Star Baker
00:27This is gonna be quite the adventure
00:52This week's Stand Up To Cancer Bakers are
00:54I feel kind of out of body
00:55That I'm here
00:56Do you know what I mean?
00:57It feels a bit unreal
01:02It's so exciting to be here
01:04At the Bake Off tent
01:04I do do a lot of cooking
01:06I don't do very much baking
01:07My principles are
01:09Fill it with flavour
01:11Fill it with enthusiasm
01:12Not necessarily much skill
01:15Writer and comedian
01:16Phil Wang
01:17I don't know what these pockets are for
01:19Presumably they're for resting your hands
01:20I'm not really a baker
01:22I'm more of a stir-fryer
01:24Great British fry-off
01:25I would smash
01:26Fellow comedian, writer and actor
01:28Sophie Willen
01:29God, when did I last bake?
01:31I think I made a furry cake
01:33When I was six
01:34As long as you're confident
01:35You can get away with anything
01:36And actor, writer and director
01:38Bemisola Ikumelo
01:40My core baking knowledge
01:41Is that cakes taste good
01:43From the bakery
01:46Welcome to the Ten Celebrity Bakers
01:49A quick word of warning though
01:50Just because you're doing Stand Up To Cancer
01:52Doesn't mean it's gonna be any less challenging
01:55What?
01:56It will be challenging and traumatic
01:57He's not joking
01:59He's not joking
01:59So for your first challenge
02:01The judges would like you to bake
02:03Eight mini loaf cakes
02:04There can be any flavour that you like
02:07And they need to be like Alison's front room
02:09Highly decorated
02:10You've never been to my front room?
02:11No, but I lurk about in your garden
02:13While you're sleeping
02:13You have an hour and 30
02:15Which doesn't seem long enough
02:16On your marks
02:17Get set
02:18Bake
02:20Right, okay
02:22Oh God, it's gone wrong already
02:25Now the signature challenge our celebrities have to face
02:28They have to make eight mini loaves in an hour and a half
02:31Oh, ingredients
02:33That would be a good start
02:35First off, they've got to think of what sponge they're gonna make
02:37Flavour is gonna be important
02:39And possibly colour
02:40I feel quite stressed already actually
02:42Lots of things could go wrong
02:44Yes
02:45Ah, too much
02:46The texture of mini-note cake should be light, airy
02:49And packed full of flavour
02:53Spicy
02:54But if it's under-baked
02:55It'll be as stodgy as anything
02:57And if it's over-baked
02:58It will dry out too much
03:00The second element really is the decoration they're gonna put on the top
03:03We want them to really show off what they can do
03:05I'm very worried about my candied peel
03:07Because I've never ever done this before
03:09How difficult can it be?
03:13Hello, Phil
03:14Hi guys
03:15Hi
03:15Right, can you tell us all about your mini-loaf?
03:18I'm making a pandan mini-loaf
03:20Okay
03:21I'm from Malaysia
03:22And pandan is a green leaf that's a really nice dessert flavour
03:25So I thought I'd try and bring a taste of Malaysia here today
03:29Plump in for an airy whisk sponge for his Asian-inspired mini-loafs
03:33Phil would decorate half with yuzu whipped cream
03:35And the other half with durian whipped cream
03:38So durian is a fruit from Malaysia
03:40It's often described as having an onion custard flavour
03:44Oh
03:44It's got a strong smell
03:46And you see the flesh is very creamy
03:48Wow
03:49And you just kind of...
03:51You suck it off
03:52And you're using that word?
03:54I mean, sorry
03:55Look, I could just take a tiny bit
03:57You can taste it
03:58I'll try a little bit
03:59Yeah
04:00What's all blue eyes saying about it?
04:02It's actually more savoury than sweet
04:04God, it's nice
04:05You like it?
04:06Yeah
04:06Being a curry, that'd be delicious
04:07That's a good idea
04:09I guess it comforts me
04:10It's nice just having a durian here
04:12It makes me feel like I'm back in Malaysia
04:14Like Phil
04:15I am making a spicy plantain loaf
04:20Bemi Sola's mini-loaf cakes are also inspired by her cultural heritage
04:24We do good food, Nigeria, but we're not known for our dessert
04:27So I thought I'm going to invent a national cake
04:30If it's amazing, then I'll get the keys to the country
04:33Or I will get excommunicated
04:36Creating mini-tropical sandwich loaves decorated with green and white coconut
04:40To resemble the Nigerian flag
04:42Bemi Sola's plantain sponge will be laced with a spicy surprise
04:46When you say spicy
04:48I mean scotch bonnet
04:50Wow
04:50And have you put the seeds in?
04:52I have put the seeds in
04:53Gosh, it will be hot
04:55Yeah, it's going to be hot
04:59I think Paul is a little sceptical
05:01But I think I will make a believer out of him
05:05While it's important the baker's mini-loaves pack a punch of flavour
05:09So this is pandan extract
05:11It's so nice, it's such a lovely flavour
05:13It's crucial their sponge once baked
05:17Is light and airy
05:18Now I am going to add the whisked egg white back to fold them
05:23I can fold a piece of paper
05:24I don't know how you fold glue
05:26Failure to get their recipe right
05:27Come on, girl
05:29Risks affecting the cake's texture
05:31Like put everything I need in it
05:33This is the point where I go
05:34Oh, there's no sugar
05:35One colour on top of the other colour
05:37You fold
05:38Hello, Phil
05:41Is it Philip or Phil?
05:43Phil?
05:43Phil's good
05:44Yeah?
05:45Yeah, Philip makes me feel like I'm in trouble
05:46Are you anxiety-ridden?
05:48Yeah, all over inside my body
05:51What I'm baking today is a mini loaf marble cake
05:55And then on top I'm going to have leopard print icing
05:58This is in honour of my grandmother
06:00She had cancer and she passed away
06:03And when it was her funeral, because she loved animal print
06:06We all wore animal print
06:07And we took the coffin out
06:09I'm too sexy for my shirt
06:12Too sexy for my...
06:13So in honour of her today, all my bits are for her
06:17Reflecting her Nan's personality, Sophie's leopard print fondant decoration
06:21Will be accessorised with a ganache icing
06:23She'll flavour her marbled mini loaves
06:25With a classic combination of chocolate and vanilla
06:28I'm looking forward to these
06:29I love the flavours
06:30And I quite agree
06:31It's a perfect combination of flavours
06:33Thank you very much
06:33But also, it's a great concept when you're doing it for your grandma
06:36Yeah, it'd be nice
06:37She loved music and animal print
06:39So that's my themes today
06:41As Sophie's ideas run wild
06:43You bob half the mixture in this squidgy blob
06:46And then the other half I put my cocoa powder in
06:49Kate's are brewed from a recent obsession
06:51So this is the crucial ingredient
06:54It's chai tea full of cardamom
06:56It's got all sorts of ginger, beautiful flavours in it
06:58Oh, it's just amazing
07:00It's basically a hug and a mug
07:01So I just thought, why not whack it into a mini loaf cake?
07:05Infusing her love of a cuppa into cake
07:07Kate will add the lightly spiced chard to her mini loaf sponge
07:11And the buttercream topping
07:12She'll adorn the lot with orange candied peel
07:15How much of that did you put in?
07:17Well, they recommended a kind of large teaspoon
07:21I've gone for two
07:22I don't think you should skimp on flavour in life, really
07:25Have you practised this?
07:27No
07:28Well, good luck, Kate. Sounds good
07:30Thank you
07:32Bakers, you are halfway through
07:3445 minutes, darling
07:37The bakers must divide their sponge mix evenly
07:40This is a mess
07:41Flipping up
07:42This needs to be in now
07:44And get their mini loaf cakes in the oven
07:46Right, let's pop it in
07:48So they have time to cool
07:49In they go
07:51Where's the timer?
07:52Oh, I haven't done my timer
07:54Whoa
07:55I've gone in for 13 minutes at 160
07:57I'm now going to get another bowl for my ganache
08:01My candied peel is actually looking quite good
08:04Now we need to do the buttercream
08:05So this is just chantilly cream
08:08And I'm going to sandwich it between my loaves
08:10So it's not just, um, spice
08:16Okay
08:17Try the tea towel
08:18I'll do the tea towel
08:19I'll do the tea towel
08:21So I am splitting the whipped cream in two
08:24I'm going to flavour half with a yuzu
08:27And half with the dreaded durian
08:30So would you rather be in the tent or doing stand-up?
08:32You know what?
08:33Right now I feel under a lot less pressure doing stand-up to 2,000 people
08:36Really? Where do you get your material from? Just through life?
08:39Yeah, literally I'll be on the bus
08:40And I'll just type right on my phone
08:41What's your note say? Jokes for today?
08:44Yeah, it says be funny
08:44And then in brackets try
08:49Bakers, you have half an hour left
08:51Oh, f***
08:55How do I know if they're done?
08:58Judging when their mini loaves are baked is vital
09:00They look beautiful
09:01But I think they need another couple of minutes
09:03The smaller the cake
09:05They look like they're moving slowly
09:07The faster they bake
09:08Is this on?
09:09They're not doing anything
09:11Oh my god
09:13Damn
09:14I want another baking powder
09:16Oh no, Bemi, you alright?
09:20Everyone in Nigeria is going to disown me
09:23Oh, I'm so annoyed
09:25They were going to be so good
09:26Oh, I'm so disappointed
09:30Bakers, you have 15 minutes left
09:32Okay, these are coming out now
09:33These are coming out
09:34Let's go
09:36Woohoo!
09:37This is really exciting
09:38Oh, they've risen
09:40I'm more than thrilled with this
09:43You know
09:43Bad, bad
09:45The luffler
09:46I really wasn't expecting this
09:48How do I get it out without destroying it?
09:51Here they come
09:52Popping out
09:53Oh
09:53This is horrible
09:55Look at that
09:57They're standing and everything
09:59They're very dense
10:00It's not the end of the world
10:02While their cake's cool
10:04It's still hot
10:04It's still so hot
10:05I think you should leave them on
10:07See if we can't take Hollywood's gnashes out
10:10The bakers aim to sweeten up the judges
10:13Check on the candid peel
10:15With their decorations
10:16Yeah, it's not bad actually
10:19So this is some desiccated coconut
10:21With a little bit of green food colouring
10:23Because I'm going to decorate it with the Nigerian flag
10:25Which is green, white and green
10:26My main worry
10:27Is the leopard print spots
10:29Because that's going to take a little bit of skill
10:33Bemi, how does it taste darling?
10:35Spicy and uncooked
10:36Really uncooked?
10:44Oh
10:45Yeah, baby
10:47Did you literally put the seeds in as well?
10:49Why did they want to ask me that?
10:51Because it's spicy
10:53Wow
10:54They're so good
10:55Are they really?
10:56They literally look like a dress
10:57Right
10:58You've smashed that
10:58Thank you
10:59Because I've been a bit nervous with them
11:02Okay, bakers
11:03You've got five minutes left
11:06I should be assembling them now
11:08I'm actually shaking
11:09Durian top side
11:11Oh
11:14How do you squeeze the prettier it looks?
11:17Okay, my hands are shaking
11:19What I've got on there is my ganache
11:21Which I'm using as a glue
11:22I can't believe I've got the blimmin thicky powder
11:25I'm never going to stop thinking about that
11:28You know what?
11:28I'm going to put more cream on it
11:29And then they will look like they risen
11:31Not sure that will get past blue eyes
11:33But you know, it's worth a shout
11:34I've got me leopard print skin to pop on
11:38Oh
11:38I'm loving this
11:39Bakers, you have just one minute left
11:42You can do it
11:43Come on
11:44Get it done
11:45I didn't realize I had to plate them up
11:47My agent didn't tell me that I had to do this myself
11:50Oh God
11:51Oh, it's horrible
11:51God, I'm a pig
11:52I'm a horrible little pig
11:54Oh, look at this
11:55This is coming long
11:56I like this
11:57Come on cheeky cheeky
12:00Just a flower's left
12:01Come on
12:02Speed up
12:12Oh
12:17Oh
12:18Oh
12:19Oh
12:20Oh
12:21Oh
12:31Oh
12:32Woo
12:33So I'm standing up to cancer for my grandma, Denise Willen
12:37My grandad's wife, Margaret
12:39And my best friend's brother, Max
12:42So a lot of people that are wonderful that shouldn't have deserved to go really
12:48Almost one in two of us will get cancer in our lifetime
12:51Help us fight back
12:52To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
12:57Text 40 30 20 or 10 to 70404
13:01Or to donate any amount online go to channel4.com forward slash su2c
13:07100% of the money you give will fund life saving cancer research
13:16For the baker's mini loaf cakes it's now time to face the judgement of Caroline and Paul
13:21Hello Sophie
13:23Hello Sophie
13:24Hello Sophie
13:30Right tell us all about your mini loaves
13:33My mini loaves are leopard print icing, ganache and a marble sponge
13:38I really like them you know
13:40I do
13:40I think they look pretty good
13:42And the way you've plated it, it's so pretty
13:48This is the moment now
13:49Really enjoyed that
13:50Did you?
13:51Yeah I got a nice blend of chocolate and vanilla
13:53For me there's not quite enough sugar in the vanilla-y bit
13:55No
13:56Oh dear
13:56Could be lighter and fluffier
13:58But I think it's such a great idea
14:00I think you come up with something that's very very smart
14:03Thank you very much
14:04I think it's a great job
14:13The green is a nice, it's got a nice hue to it that green
14:16You've struggled a little bit I think getting them out of the tin
14:18Also Malaysian culture is very relaxed and casual
14:20And I wanted that to be represented
14:22Yeah nice
14:22Good idea
14:23Great idea Phil
14:25So what's this on the top?
14:26This is yuzu green
14:27This is yuzu green
14:27Oh yuzu green
14:28Yellow flowers for yuzu
14:30Durple for durian
14:36It's a lovely little sponge
14:37Mmm
14:37The pandan flavour and actually the yuzu I mean
14:39I'm a big fan
14:40And it's so soft and light
14:42Yeah it's a lovely baked sponge
14:43It's a shame that it's sort of broken apart a little bit
14:46Yeah I kind of ran out of time there
14:47I was expecting to have a little more time
14:49Okay
14:51Yeah I'd definitely have that cream on a hot dog
14:57It's so savoury
14:58I quite like it
14:59But that sponge is eatable
15:00Thanks guys
15:01Thank you
15:10Overall they don't look the neatest of cakes that I've seen
15:13Basically what you've got here is a raw mixture
15:16It is a bit dodgy I think
15:18Yeah
15:25You do get the flavour of the plantain first
15:28But then I have to say he was right about the amount of chilli
15:32What as in it's too much chilli?
15:33Just a little bit
15:34Yeah
15:35I like a bit of heat
15:35But even now it's still burning the back of my throat
15:39I find... I mean he creates something that's quite unique
15:42It's like I've been punched
15:45Oh my god I just inhaled it as well
15:46It's... it suddenly hits you doesn't it?
15:48It does yeah
15:49The second time you get waves of chilli
15:50It's there now I can feel it
15:52Thank you very much Bermi
15:53Thank you
15:54That's a fascinating experience
16:06They're nicely risen the cakes aren't they?
16:08They are
16:08Yeah
16:08Oh god now you're going to cut into them
16:11It was going so well
16:14Right
16:15Okay
16:17Mmm
16:20Is it good?
16:21It's a nice balance of flavours
16:22Is it?
16:22I haven't overloaded it
16:24No not at all
16:24I love it
16:25Oh wow
16:26Yeah
16:26That candy peel with it is stunning
16:29It's such a great balance between the flavour of the chai with the orange with the icing
16:34This is just delicious
16:36That's really good
16:38Oh my god I've got a handshake!
16:42Well done Kate
16:43Thank you very much
16:45Thank you
16:45Oh my god
16:48A handshake!
16:49A handshake!
16:49I got a handshake!
16:51I actually got a handshake
16:52I'm speechless
16:54Yeah
16:54I'm thrilled to bits
16:55It's just great
16:56It was fine
16:58I still think it tastes really lovely
17:00I think now I've followed a recipe
17:01I'm actually quite looking forward to the technical bake
17:04I'm hoping that it's a savoury
17:06I'd quite like to do a sausage roll
17:10While the bakers could prepare for their first challenge
17:13The technical remains a mystery veiled in Gingham
17:17Hello lovely bakers
17:18It's time for your technical challenge
17:20And today this one has been set for you by old blue eyes himself Paul Hollywood
17:24So Paul have you got any advice for our celebrity bakers?
17:27This recipe is all about consistency
17:30That cannot be the advice
17:32Is that it?
17:33OK
17:33As ever this challenge will be judge blind
17:36So we're going to have to ask our beautiful judges to exit the tent
17:39See judges, thanks
17:41OK
17:42Paul Hollywood would love you to make 12 tear and share chilli cheese buns
17:47Now your buns should have the stand up to cancer lettering piped on top
17:52Finished with a chilli jam glaze
17:54You've got two and a half hours
17:56On your marks
17:57Get set
17:58Bake
18:00More chillies
18:01White bread flour
18:03I've never baked bread of any kind
18:06Tear or share
18:07Well let's give this a go
18:10Paul these chilli cheese buns look absolutely delicious
18:13Why did you choose them?
18:14It's just a gorgeous bun and it's a bit akin to a hot cross bun
18:18Bread can be quite tricky
18:19They need to start the dough almost immediately
18:22You've got to develop that gluten in there
18:24But more importantly the chances are they're going to spend too much time mixing and shaping than proving and baking
18:30And proving and baking is just as important
18:32A good strong bake is key
18:35Oh look at those
18:36Look at that
18:37Beautiful soft and fluffy
18:39And it's so shiny it makes you just happy looking
18:44The chilli jam on the top is perfect
18:46It's just sticky enough like a proper sticky bun
18:49I can't stop eating it
18:50It's probably the best one you can have all day
18:52You never know
18:53Don't be such a pessimist
18:56So I'm just trying to keep track of all the instructions
18:59A lot of instructions
19:00This is going to be quite the adventure
19:02The first task is to make a perfect enriched dough
19:06Woo!
19:06Add the salt and sugar to one side of the bowl
19:09And the yeast to the other
19:11You've just got to read it very carefully I think
19:14Okay add the butter, eggs, milk and half the water
19:17That some proteins will slow how the yeast reacts
19:20Love that in
19:21So it's vital the bakers stick to Paul's recipe
19:24I'm gonna do some more milk
19:25I just always think more is more
19:27Hello
19:28Hello
19:30Taught me through it, what happened?
19:31I got a Hollywood handshake
19:33How'd that feel?
19:34It felt like love
19:35Felt like love
19:36It felt like love and life
19:38How long did you hold it? A minute?
19:39I think there was a moment when he sort of had to un-peel my fingers
19:43Let it go Kate
19:44Let it go
19:45I feel like this is the point where I have to leave
19:47I think you should go
19:50Oh no
19:52Oh no
19:53Oh that's squidgy
19:55That's disgusting is it?
19:57So it says keep going until the mixture forms a rough dough
20:01That's pretty rough
20:02Tip the dough onto a lightly floured surface and begin to knead
20:06It's so sticky
20:07Look at the state of this
20:09I mean you could re-tarm like the M25 for this
20:12To ensure the dough proves properly and rises
20:15Work through the initial wet stage until the dough starts to form a soft smooth skin
20:20It's crucial the bakers knead it to the correct consistency
20:23What?
20:24To avoid dense and doughy buns
20:26I feel like my hands are like Michael Flackley's feet aflame
20:30When your dough feels smooth and silky add the cheese and chopped chilies
20:34Now this is more my speed
20:36Happy with my chili
20:37Right cheese now
20:39I haven't grated cheese since the 90s
20:42Make a bed for the chili and tuck it in
20:44Come on
20:45Come on
20:46Going to war with this dough
20:48Place the dough into a lightly oiled bowl
20:52And then leave for 45 minutes
20:54Is this the proving draw?
20:57You've proved that it is
20:58Look at that
20:59Look at that
20:59I'm like Fonz
21:01How are you finding it?
21:02Did you get a handshake?
21:03I did not get a handshake
21:04Did you cry a little bit?
21:06Not yet
21:06Have you ever cried?
21:07I always cry at
21:08Are you leaving the table?
21:10Yeah, I've kind of had enough
21:10Would you just check on that
21:11Guys, Phil's going
21:15It's just too much
21:16He's doing elaborate striptease
21:19I'm hoping that in 45 minutes
21:20That thing fills all of the bowl
21:25If it doesn't
21:26Then we know that we've done something very wrong
21:27So now I'm going to make the chili jam
21:33Yeast
21:34Oh, I forgot yeast
21:35You've done a me
21:36Put it in now
21:37Oh my God
21:38I need a little bit of that
21:39Just shove it in
21:40Did you?
21:40My poor baby
21:42This is not good, is that?
21:4410 grams of instant yeast
21:46Is that the thing that makes it rise?
21:47I think so
21:48Okay, so you do need it
21:49We are going to have to commit to it, yeah
21:51Shh, don't worry, baby
21:53Yeah
21:54I like the way you go at the dough
21:56Well, I think you've got to
21:57And you've got to get your yeast
21:59Oh, okay
22:03Come on, baby
22:03You can do this
22:05Poor girl
22:06Take the vinegar and 350 grams
22:08Of jam sugar
22:09Into a small pan
22:11Scrape the chopped chilies and pepper
22:13Into the pan
22:14And boil for 10 minutes
22:15Who's your biggest threat here?
22:17Well, I think Kate proved herself to be a very talented baker
22:20I mean, she doesn't even bake
22:22Oh, yeah, right
22:23Do you reckon she's lying?
22:24Do you reckon she's lying?
22:25I think she's a baker and a liar
22:27This has not gone well
22:29What have I done?
22:30I think I underdid the sugar
22:31To put a bit more in
22:33I'm not even measuring now
22:37It's all gone a bit wrong
22:38Remove from the heat and carefully pour into a jam jar
22:41I mean, it looks pretty in the jar
22:43Does that look like how it's meant to be?
22:46Oh, my God
22:49Bakers, you are halfway through
22:51I think I'm going to get it out now and start judging it up
22:54It's dough
22:55That looks bigger than it was
22:58Looks basically exactly the same as when it went in
23:01It's not done anything and I think that's the yeast issue
23:06Divide into 12 pieces and roll into smooth balls
23:08My hands feel like I've done this before
23:10I don't have any memory of it
23:12But I feel like it's been passed down from generations of African women
23:15And I'm suddenly channeling their ancestors
23:18I think I'm obsessing too much about ball size and smoothness
23:24That's kind of even, I think
23:26I've done worse
23:27What's a proving bag?
23:30Oh, I see
23:31Leave to rise for 45 minutes in the proving drawer
23:36While the dough gets the second prove
23:38Right, OK, colouring
23:40The bakers prepare the stand-up to count the decoration
23:42They'll add to their buns before baking
23:45Mix the flour and paste into water
23:46Divide the mixture into four small bowls
23:48And using the food colouring paste
23:49Colour each bowl the different colours
23:51Red, yellow, orange, black
23:54Red and yellow and pink and green
23:58I can see a rainbow
24:00Sing a rainbow
24:03Sing a rainbow too
24:08I'm not always great at presentation
24:10So I need to nail this
24:11That looks horrible, doesn't it?
24:13It's like a kidney or something
24:15It's awful
24:16Whoa, look at your flipping eight buns
24:18I'm a disaster
24:19It's definitely challenging as a person
24:22I feel like I've entered your mind
24:24Bakers, you have half an hour left
24:27It can't be
24:28It's not even proved
24:30The second prove determines how airy the buns are once baked
24:33You've not changed
24:35What do I do?
24:36But when the clock is ticking
24:37Can I just leave it in?
24:39Oh, this has been a disaster
24:40More time proving
24:41Risk less time baking
24:43And I've just got to go in now for the cooking
24:46Pipe an S onto each of the three rolls down the left-hand side of the tin
24:50I guess there's a little S on all of them
24:52I thought it was like a big S across them all
24:54But that of course makes no sense
24:57This might be where I go horribly wrong
24:59Or this might be where people say she's a genius
25:02Whoo, they're looking good
25:03Obviously it's not what I was supposed to do
25:05But I think sometimes you've just got to take the law into your own hands
25:09And make an executive decision
25:11All right, well, that's them done
25:13I'll actually buy that
25:16They're touching
25:17They've got the letters on them
25:18They're going in
25:22Now how long does it say for?
25:24Bake until golden brown
25:25That's it, no time, nothing
25:27Just bake until golden brown
25:28I'm going to put them in for 25 minutes
25:31I'm going to bake them for the time that I've got left
25:36They're coming up a bit, aren't they?
25:38I don't know what size they were when you put them in there
25:40About that size
25:46Bakers, you've got 15 minutes left
25:49And then Paul Hollywood comes in here like a missile of doom
25:53Yes
25:53I've still got to do the linen piping
25:56Ooh, look at them rising
25:58They look really cute
25:59I think it's cooking
26:01How you doing, Phil?
26:02Did you do individuals?
26:04Or did you do a whole long S and a long...
26:07Individuals
26:07See, I did long things
26:09At first I thought it was a long thing
26:10If they looked again, it said on each of them
26:12Down at the inside
26:13Oh, God!
26:16You're right
26:16It'll be fine
26:18God, I wouldn't be a baker
26:19This is not something I'd take up professionally
26:21Let's just get it in the oven
26:23See what happens
26:25Have you always had a moustache?
26:27What's that new?
26:27This is brand new
26:28If I do really badly today, I'm going to tell people it wasn't me
26:31Are you in disguise?
26:33Yeah
26:36Bakers, you have five minutes left
26:39This is bad
26:40I need longer
26:41Ooh, they're nearly burning
26:43Oh!
26:45It looks good, it smells good
26:46So I think I'm going to leave it
26:48I think that's okay
26:50Oh, God, yeah
26:51This is still dough
26:52I've let myself down
26:53Once baked, transfer to a wire rack and glaze with the chili jam
26:57I sort of think with these, the more sauce the better
27:00Check out my buns
27:03It's just hopeless
27:04The jam is now turned into concrete
27:06I literally don't know what to do
27:08Bakers, you have one minute left
27:10What?
27:12That's a lie
27:12Serve on the board provided with the chili jam
27:20This looks all right
27:22Organised chaos
27:28Bakers, your time is up
27:36Please pick up your bakes and place them behind your photos
27:40Oh, you've smashed it
27:42Oh, look at you two
27:44It's terrible
27:45Look at mine
27:46This is the right shape
27:51Paul and Caroline are looking for 12 soft and fluffy chili cheese tear and share buns
27:57Glazed with a sticky chili jam and decorated with the Stand Up To Cancer logo
28:01Interesting
28:02But they don't know which buns belong to whom
28:04Let's start with this one
28:06It's a decent jam there
28:08Yeah
28:08It's not bad that at all
28:10I like the way they've done that
28:11They could have done it individually but they've done it all as well
28:13But it looks nice
28:14And it's beautifully glazed
28:15They're nice buns then
28:16And nice colour
28:17It's nice
28:18It's a great texture
28:23I love the way the cheese comes and then the chili comes
28:26And the jam is so delicious on the top
28:28They're nice buns, the texture's pretty good
28:31Moving on to this one
28:32They are neat
28:32But colour's a little bit strange
28:34It's just caught on one side of the oven
28:39It's cooked all the way through which is good
28:40It's well baked
28:41It's delicious
28:42So it's got a nice flavour that
28:43And a good texture
28:44That's very good
28:45Okay, moving on to this
28:46Right, this has got huge problems
28:48It could be too much salt
28:50It could be little yeast
28:51If any yeast
28:52Yeah, that's more like a flatbread
28:54It's quite stodgy inside
28:55Yeah, it's got no rising agents in it there
28:59Yeah, a disaster
29:00The chili jam on the top's nice though
29:02It's got nice flavour
29:03It's delicious jam
29:04Okay
29:05Moving on finally
29:06What happened to the glaze?
29:07Ah, we have a caramel
29:10Now I understand
29:13Wow
29:14Very massively under-proved these
29:16Under-baked as well
29:17Under-baked as well, yeah
29:20It's not baked at all
29:22Not getting much flavour from that
29:24Interesting
29:26That one bottom
29:27Yeah
29:27Yeah
29:28The judges must now rank the baker's buns
29:31From worst to best
29:34In fourth place
29:35Is this one
29:36Who's with these?
29:37I'm so sorry
29:39I'm sorry for you
29:40Having done that
29:40I don't know what happened
29:42They're not your best
29:43It's a disaster, thank you
29:45In third spot we have
29:47This one
29:47Who's this?
29:48Sophie
29:49Did you have any yeast in that at all?
29:50No, I forgot my yeast
29:51Yeah, they are a bit like bullets really
29:54And then in second place
29:56Who's with these?
30:00They tasted nice
30:01They tasted nice
30:02And the piping is very, very good
30:03Thank you
30:04Which means in first place
30:06Ooh
30:07Burmy
30:08These weren't too bad at all
30:09The actual flavour, the look of them
30:11And style, the glaze was very good
30:13So well done
30:14Thank you
30:21We turned it around
30:22We turned it around
30:24We turned it around
30:25I mean I don't know where to begin
30:27I mean I don't think anyone's gone from hero to zero quite so fast as I did
30:31You're learning a new skill and we're here and we're doing something really important
30:36We need to stand up to cancer and I feel really proud and blessed and honored that I get to
30:42do that and have a little bit of fun while we're doing it
30:49I got to a stage in life where everything had fallen into place really
30:55I'd met the lady of my dreams and had two great children who are now aged 11 and 8
31:02Had a job I enjoyed in finance
31:05I was also very passionate about fitness
31:08Done several marathons, snowboarding in different places around the world
31:13And then equally I got heavily into cycling
31:15So I'd often be cycling at sort of 6-7am accumulating in about 20 hours a week
31:22Felt at the time I was reaching peak fitness
31:25Life was very good, I was really happy
31:29Around a year ago that just suddenly came toppling down
31:34It was a Monday, I had time to give my wife a cup of tea in bed before going to
31:39work on my bicycle
31:40Somewhere halfway all I felt was a warm rush of air of something starting to overtake
31:47Then I hit the floor and was knocked unconscious
31:50A coach had knocked me off my bike
31:53When I came round I was in hospital
31:55I had a couple of fractures to the back, a fractured neck as well
31:59But I just felt incredibly lucky because I could have easily have died that day
32:04So three days later scans have been done for the broken bones
32:08However those scans showed I had a tumour that's in my colon
32:12And has started to spread to my liver
32:17Which means cancer is in my blood now and could appear anywhere within my body
32:26I went from relief and happiness of being alive to this is a different world
32:32Yet it's scary
32:43You start to think, why me?
32:45I'd been doing all the right things, living quite healthfully
32:49I never expected to be someone that would have this cancer at this early stage in life
32:55And then by six months post diagnosis I was told
32:59This class now has terminal cancer
33:02It's fair to say I'd reached a new rock bottom
33:09But what's important is that time with loved ones
33:13Particularly for the children to see them grow up
33:16And to enjoy some events including Christmas, Father's Day and my children's birthdays
33:26I got my mum to take me to this place where I'd like to be buried
33:31It was a nice cemetery near to...
33:37Sorry
33:41It was a nice cemetery near to my daughter's school
33:45And my son's school and I
33:48I had these visions
33:51Being able to walk there and see Daddy
33:59Every day is a bonus
34:00I look at the year and think, crikey, that it's been worthwhile
34:04I've had these moments of joy with the people I love
34:09And hopefully I'll get a few more
34:15I'll get to the next one
34:16Thank you
34:29Almost one in two of us will get cancer in our lifetime
34:32Help us fight back. To give 40, 30, 20 or £10 to support Stand Up To Cancer, text 40, 30,
34:4020 or 10 to 70404.
34:43Or to donate any amount online, go to channel4.com forward slash su2c.
34:50100% of the money you give will fund life-saving cancer research.
34:56We've got some quite good bakers in this celebrity bake-off. Who's standing out for you, Caroline?
35:01I think Kate, even though she messed up the technical.
35:04Yeah, I think she's a good baker.
35:06The signature showed she can bake.
35:07Yeah, but the technical proved she can't.
35:09One of the things I'm enjoying, though, is that Sophie seems to be really enjoying herself.
35:13That wonderful tribute to her grandmother, too, and I was very moved by that.
35:16Also, Phil, I think he's quite smart.
35:19He's done well, actually, overall. Phil and Bemi did okay in the technical. The essence of it was there.
35:23Overall, the four bakers, because they've all sort of jumped around a lot from signature to technical,
35:28they're actually all in the same place at the end of it.
35:30So, weirdly, it's down to the showstopper.
35:32It's all about the showstopper.
35:34It is.
35:35It is.
35:36Just one challenge remains.
35:38Let's get the apron on.
35:40Before Paul and Caroline decide which of the bakers win the coveted Starbaker apron.
35:46Welcome back to the tent, bakers.
35:48It's time for your showstopper challenge.
35:49And today, the judges would love you to recreate your hidden talent in shoe pastry.
35:55What's your hidden talent, Noel?
35:57Well, with the power of flag and body language alone, I can make it look like I can host the
36:01baking show.
36:03Okay, so you can pipe your shoe in any shape that you like.
36:07But they must be filled and highly decorated.
36:10You've got three hours.
36:11On your marks.
36:12Get set.
36:14Okay, we're back.
36:17Cool, calm, confident.
36:19The showstopper our celebrities have to face.
36:21So, they've got to represent their hidden talent in shoe in three hours.
36:24Unsalted butter.
36:25Priority number one, making your roux.
36:28Mmm.
36:29And then slowly add your eggs.
36:32And this will take it to the right piping consistency.
36:34Woo!
36:35The joy of shoe is the puffiness.
36:38Quickly get it in.
36:39If the bakers have made the mixture too wet, it won't rise very much.
36:42And if it's too stiff, it just doesn't do anything at all.
36:45The other thing the bakers have got to be aware of, you want it filled beautifully.
36:49So, flavors are important on this, not just the way it looks.
36:53Artistry is going to be a key factor.
36:54It's quite difficult to shape the buns, and I wish the bakers best of luck.
37:02Hi, Phil.
37:03Hi, Phil.
37:03Hi, Phil.
37:04Hi, good morning.
37:05Tell us about your hidden talent.
37:07I started going to the gym this year.
37:10So, my hidden talent is that I've suddenly become extremely buff.
37:13I'm really...
37:14You very...
37:15I'm just a natural, it turns out.
37:17How long did it take?
37:18A couple of sessions.
37:19And now you're...
37:20Ripped.
37:21Sculpting his shoe into a torso,
37:23Phil will pump his guns with strawberry buttercream made with a protein powder.
37:28He'll enhance his muscles with fondant water icing.
37:31Well, good luck, Phil.
37:32I think this is going to be quite tricky.
37:33Yeah.
37:33Yeah.
37:34It's quite artistic, of you, to make your body out of your shoe.
37:37Good luck, Phil.
37:38Thank you, Dan.
37:39Appreciate it.
37:40The judges laughed a lot when I said I was really ripped,
37:44which just goes to show how hidden this talent is.
37:47So, I think I've really stuck to the brief.
37:50Keep it on the heat, keep it on the heat,
37:52keep it, keep it, keep it on the heat.
37:54The baker's first step to a flawless shoe...
37:57...is to cook out their roux.
38:01Work out!
38:02But when adding eggs...
38:04So, this is all about slow technique now.
38:06Little splash, but you don't need to go closer.
38:09Judging when it's the correct consistency is essential.
38:12There's always that point where you put too much, and that's the danger.
38:15If it's too wet...
38:17It's looking warringly like scrambled eggs.
38:19The shoe won't puff up in the oven.
38:21It's looking really good, actually.
38:22But I could get some more egg in, I think.
38:25Come on!
38:26Raising the chance their buns are tricky to fill once baked.
38:29OK, that's it, that's it. No more egg.
38:31No more egg allowed.
38:31No more egg allowed for me!
38:32No!
38:34Now I've got to get it into a piping bag.
38:37One of the biggest challenges is trying to find a hidden talent.
38:40But the only thing I can think of that I have is that I can dive, scuba dive.
38:44So, I'm trying to create some underwater scene from tropical places.
38:50So, we'll see how that goes.
38:52Kate's watery shoe world will be teeming with life from lobsters to starfish.
38:57She'll fill each shoe creature with a chilli chocolate creme pat
39:00and decorate with an abundance of shimmering icing.
39:03I've been to Jamaica with you.
39:04I know!
39:05I didn't even go scuba diving.
39:06I could have taken you out.
39:07I did not know this.
39:08But you are a...
39:09Master.
39:10You're a diet master.
39:10But I'm talking about when the kids were little.
39:13It sounds a really good idea.
39:15Does it?
39:15I hope so.
39:16I hope so.
39:18Yes.
39:18Go on.
39:19Right, Sophie, you cocky little thing.
39:22You go for it, girl.
39:23Okay, so that's my base rock.
39:25I think I can get away with a little bit of unevenness.
39:28I love that you're doing an underwater diving scene.
39:31I went scuba diving.
39:32It was amazing.
39:33Yeah.
39:33It's not silent.
39:34People think it's silent.
39:35It's not silent, is it?
39:36There's a lot of noise, but the noise is slightly dreamlike.
39:39And then you come up here and somebody asks you to do stand-up for cancer pay-off
39:43and you have a nervous breakdown.
39:45While Kate's immersed in the abyss...
39:47This isn't great piping.
39:49...Bemi Sola reveals her skills need firmer ground.
39:53I used to play netball when I was younger, you know, and I was just very aggressively competitive
39:58and decided the arts was a lot healthier for me.
40:02Aiming to keep her eye on the ball,
40:04Bemi Sola's making a team of shoe netball players filled with chantilly cream.
40:08She ripples some with orange curd and dip in dark chocolate
40:11while others get crowned with jam, finished with white chocolate.
40:14What position was you at?
40:15I was goal defence.
40:16Were you?
40:17Oh, nice.
40:17Yeah.
40:18I jumped very, very high and was scrappy.
40:22I think it's quite ambitious.
40:24Yes.
40:24I mean, you've got a lot to do.
40:25Yes.
40:26Good luck, Bemi.
40:29These are the biceps.
40:30I'm trying to make the bulge happen.
40:32The second boob is much better than the first,
40:35but let's be honest, we've all got one better boob.
40:37My hidden talent is that I can actually hide anything under my boobs.
40:43I mean, I can't show you because it's a family show, but it's quite a talent.
40:46You know, you can have your phone there, your bank card, your wallet, your passport, anything.
40:53Sophie's busty bait won't leave much to the imagination.
40:55Filled with raspberry mascarpone cream, she'll decorate her shoe buns with coloured white chocolate ganache and whole raspberries for anatomical
41:03accuracy.
41:04I'm still getting my head around your hidden talent is carrying things under your breasts.
41:08Honest to God, I could get this whole jar, bob it under and go for a walk.
41:14So I've got a starfish, I've got some fish bodies and a lobster body.
41:19So I've gone for a six-pack, to be humble.
41:21I mean, Paul knows all about this.
41:23The shoe is going into the oven for 25 minutes.
41:27Right.
41:28OK, go for it, girl.
41:30While the shoe bakes.
41:31In they go.
41:32Wow, shoe, done.
41:34So I'm going to tick that off.
41:35The bakers get created with their fillings.
41:38Now this is where I make my protein powder buttercream.
41:41I've got the kind of patisserie creme and that is flavoured with chocolate and chilli, my two favourite flavours.
41:48With Kate, Phil and Sophie keeping it simple.
41:51God, this is fun.
41:52I've never used one of these before.
41:55Ooh, that smells nice.
41:56Love the smell of orange.
41:57Fermi Sola's raising her game.
41:59I'm going to stir this orange curd into a chantilly cream.
42:03I have no idea if this is actually achievable in this time.
42:06Please don't curdle, please don't curdle.
42:08How do you not make it curdle?
42:09I think go really fast and it not be too hot.
42:12Let's go.
42:12We can do it.
42:27Ah, look at that beautiful strawberry colour.
42:30It's very bitty.
42:31I don't know what that's about.
42:33Smells phenomenal.
42:35Gorgeous, gorgeous.
42:36Just, just, look, I'm wasting any.
42:38This is my filling.
42:39It's got raspberries, cream, mascarpone and sugar.
42:43Really, I should be decanting this with something better, but anybody got time.
42:48I'm going to put it in the freezer and hope it will do some setting or something.
42:52How are you?
42:52I'm good, man.
42:53What are you making?
42:54My secret is that I'm actually really ripped.
42:58This is true.
42:59Yeah, that's my hidden talent is I'm ripped.
43:02I started working out, like, last month.
43:06You went, oh, yeah.
43:09The guy at the gym said you've never seen anything like it.
43:14Bakers, you are halfway through.
43:18Okay, okay, okay.
43:19Hour and a half and this debacle will be over.
43:25Oh, that's a lot of...
43:26Woo!
43:27Flipping hell.
43:29Okay, let's just take one out.
43:30Are they ready?
43:31Are they not?
43:32I don't know.
43:33How would anybody know when they were done?
43:35To wow the judges...
43:37They feel nice and firm.
43:38...the baker's knee perfectly puffed-up shoe.
43:41Well, my pecs have collapsed.
43:42That's not a healthy peg.
43:44That maintains its crisp and airy structure while it cools.
43:48I'm very happy with them, yeah.
43:49I just need to work out where do I poke my hole.
43:52So the small hole lets some of the steam out,
43:55so this will help try them out,
43:57but they seem really good.
44:00Woo-hoo!
44:02Made a shoe bone.
44:04I'm moving on to my ganache,
44:07which I feel quite confident about
44:09because I did a good ganache yesterday.
44:11Now we're doing our jam.
44:12We're going to let that maybe just bubble.
44:14There's, like, a lot of components, aren't there?
44:16Phil, how's it going?
44:17I mean, you're getting a workout here, aren't you?
44:19Pretty much.
44:20Yeah, I'm doing good, man.
44:21So, are you enjoying the gym?
44:22No, um, no.
44:25Do you do any press-ups and stuff?
44:26But what's your press-up game like?
44:28Go on, show me a hidden challenge.
44:29I'll give you a sneak peek.
44:30Oh, it's good.
44:31It's good.
44:31Yes, it's a good technique.
44:33Look at that.
44:34And I can actually do one-handed as well.
44:36Oh, go on, Bab.
44:39That's great.
44:40LAUGHTER
44:43Bakers, you've got half an hour left.
44:46With no time to waste...
44:48We should be literally assembling now.
44:50..their show-stopping shoe
44:52must be filled and decorated impressively.
44:54Fill it up, goddammit.
44:56..requiring the bakers to get imaginative.
44:58Oh, look, it's pouring out.
45:02This doesn't look good at all.
45:04They're too flat.
45:05I can't get nothing in them.
45:07They're so fiddly.
45:10The creme patisserie is a little bit thin,
45:13so I'm going to try and thicken it up with some fresh cream.
45:17Oh, no, we've got problems already.
45:19I might need several cavities.
45:21Why don't I put it into the top?
45:22My muscles are literally bursting out of my skin.
45:25At the moment, I don't have the vibe of the peaceful life underwater.
45:30I have more of a shit-wreck.
45:33Oh, I really need to get in that little hole.
45:36I've never felt more tense.
45:37I'm more likely to get a Hollywood punch in the face than a handshake.
45:40OK, we're going to start assembling soon.
45:42Come on now, I'm going to just be a bit ferocious.
45:44I'm going to go right in.
45:46Well, this couldn't be any more of a mess if I tried.
45:52The people's gobbling, the people's gobbling, the people's gobbling.
45:54The people's gobbling, everyone.
45:56Hi.
45:56The people's gobbling.
45:58Bakers, you have 15 minutes left.
46:01What?
46:02All we can do at this stage is pray.
46:04This is my bronzer for my muscles so that I'm competition ready.
46:08You know, like old boobs, it's a bit lumper.
46:10It's important to check them.
46:12Have you got quite a lot to do in the time?
46:14Yeah, it's the building up that's making me go crap.
46:17I'm trying to create a rock formation
46:19and then put around it my little animals from the ocean.
46:23OK, this is looking all right.
46:25This is looking all right.
46:25I actually got this tan recipe from Paul Hollywood.
46:28Bakers, we have 10 minutes left.
46:31OK, painting now.
46:33This is horrible.
46:34I feel sick looking at my own body.
46:36Isn't that sad?
46:37Is that the hair?
46:38Yeah, that's exactly what it is.
46:39Should have been a hairdresser.
46:41Look, man, nobody's shaming the players.
46:44I'm doing a little bit of decoration for the starfish.
46:47There he is.
46:50United at last.
46:52Bakers, you have five minutes left.
46:55Everybody likes a bit of fun with decorating.
46:57And I attempt a little Finding Nemo fish on the top.
47:01Goal attack, goal defence, goalkeeper, wing attack.
47:04Look at my little hands.
47:06I'm beautiful.
47:07My ganache is too runny.
47:10Do not run on me, baby.
47:12Oh, my goodness.
47:13It's taking me back to the Red Sea.
47:15We're getting there, aren't we?
47:16I have to figure out who goes where
47:18because I can see some eagle-eye viewer going,
47:20that's not where the goal attack goes.
47:22Woo-hoo!
47:23Oh, that's way too much.
47:25Bakers, you have one minute left.
47:27You've got this, girl.
47:29Licorice hair and acquired taste.
47:31Such high hopes for this earlier on today.
47:34Such high hopes.
47:36Not sure what character this is.
47:37I'm just going to pop, check your functional bags.
47:40This is ridiculous.
47:41I have a degree in engineering.
47:43I'm not sure that there's much else I can do
47:45at this stage, really.
47:49Bakers, your time is up.
47:53Flip the neck.
47:54Please step away from your showstoppers.
47:57I mean, this is basically like looking
47:59in a full-length mirror for me.
48:00I'm always, like, dripping with a sort of beige gloop.
48:04You know, it's true, isn't it?
48:05When you start out as a creative,
48:07you don't think it'll end making your own boobs
48:10out of shoe pastry.
48:11I mean, we're all here to have fun,
48:13but behind that, of course, we have all chosen to be here
48:17because Stand Up To Cancer is such an amazing idea
48:20to find the best cures, to find the best treatments
48:23and to give yourself the best chance.
48:27Almost one in two of us will get cancer in our lifetime.
48:30Help us fight back.
48:32To give £40, £30, £20 or £10 to support Stand Up To Cancer,
48:36text 403020 or 10 to 70404.
48:41Or to donate any amount online,
48:42go to channel4.com forward slash su2c.
48:46100% of the money you give
48:48will fund life-saving cancer research.
48:54The baker's hidden talent in shoe
48:56now face the judgment of Paul and Caroline.
48:59Phil, will you bring your showstopper down?
49:09Phil, will you remind us about your showstopper?
49:11That is my current physique.
49:15They are filled with a strawberry protein powder buttercream
49:19and glazed with a vanilla bronzer.
49:22It's the industry standard for bodybuilding competitions.
49:25I think the shoe is a bit flat
49:27and it needs a bit more shape to it.
49:29I think the mixture was quite wet.
49:31It was a bit wet.
49:32I added too much egg
49:32because egg is very high in protein
49:34and I thought it would help.
49:35Look at the filling.
49:37Brilliant.
49:37Oh, thank you.
49:38Pretty well filled with protein powder.
49:40Yeah, so you should give a strong strawberry flavour
49:43and help you gain mass.
49:46I've never seen them so beautifully filled.
49:48I mean, it's really impressive now.
49:51And you're worried about the flavour?
49:53It's quite gritty.
49:54Yeah, yeah, yeah.
49:56That'll be the protein.
49:57Yeah.
49:57Funnily enough, I really like that flavour.
50:00It's surprisingly nice.
50:01It's surprisingly nice, yes.
50:03I like the flavour.
50:04It's a bit sweet,
50:04but I'm not totally enamoured with the grain in there.
50:08But I like the design.
50:09I think it's clever.
50:09Well done.
50:10Oh, thank you.
50:11Thanks very much.
50:20They look like dogs.
50:22Yeah.
50:22Dogs can play netball.
50:24Right?
50:25The cream is a little bit messy.
50:28And the cream's actually slightly overwit.
50:29But the buns have risen well.
50:31Yeah.
50:32Yeah.
50:32They've got a really good rise.
50:37I love the flavour.
50:38You can't go wrong, really, with cream and raspberry.
50:41It's nice and sharp.
50:42And actually, the chute bun's quite crispy on the outside,
50:45and you do have a good structure inside that as well.
50:47It's very good.
50:48And the bits of chocolate.
50:49It's really delicious.
50:51What is that in there?
50:52Orange curd.
50:55The orange is delicious.
50:56It's not too sweet.
50:57It's really, really delicious.
51:00Well done.
51:07I really like it.
51:08I mean, I saw you piping these.
51:09And you've managed to keep most of the shape.
51:11I like the look of them.
51:12They're clever.
51:17You've got some chocolate in there.
51:18I have.
51:19Yeah, no, no.
51:19I've got some here.
51:20Are you searching for filling?
51:22I am, yeah.
51:25Ah, I found some.
51:26This really is like finding Nemo, except it's finding filling.
51:32I actually think you've baked it all right.
51:34Probably could have done with a little bit longer,
51:35but they are quite crispy.
51:36You have actually baked them quite well.
51:38It just needed more filling.
51:40Right.
51:41I really like the chocolate filling.
51:42When you could find it.
51:44Thank you, Kate.
51:50I think overall, you know, they're, you know.
51:54What are you going to say?
51:56I wasn't going to say anything.
51:58They haven't risen very well.
52:00Well, I was just thinking,
52:01this is a woman in her late 50s, maybe 60s.
52:04She's lying down.
52:05Right.
52:06And you know how they go to the side.
52:07God knows what they taste like.
52:09Oh, great.
52:10Yes.
52:11Look at that.
52:12I'm pleased with my filling.
52:16Filling flavour is really nice.
52:18Really delicious.
52:19And not too sweet.
52:20I like the creamy filling.
52:23I think the shoe itself has gone really soggy,
52:26and it's because you need it longer in the oven.
52:28Soggy, sweaty breasts is not great for anybody, is it?
52:31I like the message, and I think it's an exciting idea.
52:35Thanks.
52:37It didn't go as well as I was hoping,
52:39but I'm happy with that, because it's not a complete flop.
52:42But, yeah, I don't think I've won the apron.
52:44That wasn't bad, actually.
52:46Did anyone else rise like that?
52:48I felt great to hear that they thought it was a good bake,
52:51and they thought it was a clever idea.
52:53It's been a fantastic experience, you know, being here,
52:56just having fun, learning to bake,
52:58and also raise money for an excellent cause
53:01that we will all benefit from.
53:04Almost one in two of us will get cancer in our lifetime.
53:08Help us fight back.
53:30Well, I couldn't call it.
53:32How are you going to do this as judges?
53:34I think I'm going to sort of park Sophie's breasts and Phil's body.
53:38I think, for me, the filling was grainy.
53:41He hadn't diluted the protein shake inside, yeah.
53:44Do you think he really looks like that underneath his clothes?
53:46No, you joking.
53:47That's the joke.
53:48Oh, is it a joke?
53:50I thought he really looked like that.
53:51I love the hair.
53:52I thought the hair was a stroke of genius.
53:53I love the smile, too.
53:55The thing is about Sophie is it was a bit soggy,
53:57and actually it wasn't quite baked enough.
53:59OK, so let's look at the two that are in the front.
54:02Kate.
54:02She did a lot, didn't she?
54:04I like the detail.
54:05The problem with Kate's is,
54:06although she decorated her highly as well,
54:07she allowed time for that.
54:09She didn't put enough filling in most of it.
54:11Let's look at Bemi's.
54:12Bemi's looks a bit of a mess.
54:13Yeah, but how did they taste?
54:14They tasted lovely because the curds were delicious.
54:17But the choux pastry rose beautifully.
54:19It did rose.
54:19Because I saw the bigger ones.
54:21She got the best rise.
54:21She got a really good rise.
54:23I think who's left standing at the end
54:25is Bemi and Kate in line for Starbaker.
54:43Well done, Bakers.
54:44We just want to say a massive thank you for taking part,
54:47giving up your time.
54:48We really appreciate what you've done.
54:50We had a lot of fun with you guys,
54:51but there can only be one winner
54:53of the Stand Up To Cancer Starbaker apron.
54:56And the winner is...
55:04Kate.
55:15I can't believe it.
55:17It is the best day of my life.
55:19Let me do it up, boys.
55:20Let me do it up.
55:21Oh, my God.
55:22Congratulations.
55:23That's crazy.
55:25I'm never going to take it off.
55:26What a great experience it's all been.
55:29And this is literally the icing on the cake.
55:31Come on!
55:33I actually think I was wrong.
55:35I actually do.
55:36And I just think Kate has aprons at home.
55:40Kate got Starbaker and just picked Bemi.
55:43When you looked at Bemi,
55:44it just weren't quite as polished.
55:45I thought Kate went that step further
55:47with all the detail in her work.
55:49She was more ambitious than the others,
55:51and her shoe pastry was really good.
55:54I don't think I've had as much fun in two days
55:56for a very long time.
55:58I want this moment to go on forever.
56:00And no one's going home.
56:02Oh, I love my new apron.
56:03I love my apron, but it's tiny.
56:05No, that's for the kids, boys.
56:07But anyway, it's not that size,
56:08but what you do with it.
56:10If you'd like a tiny apron for a child or a goblin,
56:13go to channel4.com forward slash SU2C.
56:18Almost one in two of us will get cancer in our lifetime.
56:21Help us fight back.
56:23To give 40, 30, 20 or £10 to support Stand Up To Cancer,
56:27text 40, 30, 20 or 10 to 70404.
56:31Or to donate any amount online,
56:33go to channel4.com forward slash SU2C.
56:37100% of the money you give
56:39will fund life-saving cancer research.
56:43Next time...
56:44Let's do this.
56:45Four more famous faces.
56:48Come, my babies, rise.
56:49Brave the Bake Off tent.
56:51Everyone all right?
56:53No, I'm having a mare.
56:54All in the name...
56:55It's like a scene from Scarface around here.
56:58...of Stand Up To Cancer.
56:59I've never seen anything quite like that.
57:02In the host...
57:03That's quite a big hole.
57:05...of taking home the coveted Starbaker apron.
57:08Tsunami.
57:09Take Tsunami.
57:10The impossibility of this is humiliating.
57:13The impossibility of this is humiliating.
57:40Fromホ собой's face.
57:402 11
57:4020
57:4024
57:4022
57:4022
57:4123
57:4124
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