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00:00Oh, Jim, thanks so much for doing the show.
00:02I loved ghosts.
00:03Oh, thank you, Alison, thank you.
00:05Did you know the tent is actually haunted?
00:07Alison, there's no such thing as ghosts.
00:10So, how do you explain this, then?
00:12Whoa! Whoa!
00:15Did you think we wouldn't see you up there, Noel?
00:17Sorry, Jim.
00:18Honestly, you guys!
00:22Oh, that's awkward, isn't it?
00:23Yeah, that's a bit embarrassing.
00:24We've embarrassed ourselves in front of Jim.
00:26I know.
00:27Welcome to the great stand-up to cancer, Baker.
00:30How are you doing that?
00:32I'm not doing that.
00:37Actually, it's Jim.
00:38Yeah, it's me.
00:39Of course it is.
00:41It's fun, isn't it?
00:42It is, actually, yeah.
00:44It took me about 12 hours to make that.
00:45Do you want a bite?
00:46Yes, please.
00:50This time...
00:50Oh, lovely.
00:52Oh, it's non-stop.
00:53Four new celebrities.
00:55Yeah, it's gone bad, bad.
00:56I'm a mucky pup.
00:58Yes!
01:00Brave the Bake Off tent.
01:01No, it's not.
01:02Oh, hello.
01:03Yay!
01:05That's all right, isn't it?
01:06That's the first one I'd...
01:07To tackle a trio of challenges...
01:09That's buggered.
01:10...all in the name...
01:12At any point I'm having a bad time, I go,
01:13Oh, it's a cherry, though.
01:15...of stand-up to cancer.
01:16Cheers.
01:17Go on.
01:18Who will come out on top...
01:21...and win the coveted...
01:23I'm up against it a little bit now.
01:24Star Baker apron.
01:28If that tastes good, I think you might get the ten.
01:30Oh, don't.
01:53Baking for stand-up to cancer this time...
01:55You've never baked until this week?
01:57Never.
01:58Is comedian Jamali Maddox...
02:00I did a lot of practising last night.
02:02I say a lot.
02:03I kind of looked over the ingredients quick,
02:05and I looked over the recipe,
02:06and I thought, I've got this.
02:07See you see that, Carla.
02:08Atta and writer Jim Howick...
02:10You're going to take yours home.
02:11Do we get to keep them?
02:12I don't know.
02:13I'm excited.
02:14I'm pensive.
02:15I feel like it's an accident waiting to happen.
02:22Broadcasting legend Gloria Haniford.
02:24You're wrecking the place.
02:25That's a good start.
02:26If you do make mistakes,
02:27and it does turn out terrible,
02:28it doesn't really matter,
02:30because it's all about fun
02:31and raising money for cancer.
02:33Oh, dear me.
02:34An actor and model,
02:36Ellie Goldstein.
02:37I'm never nervous at all.
02:39I'm excited.
02:40I'm a pro at this.
02:45Hello, bakers.
02:46Welcome to the tent.
02:47We should also give a massive shout-out to Yvonne,
02:50Ellie's mum,
02:51who's joining us in the tent.
02:52Welcome.
02:54Lastly, big shout-out to Jamali,
02:56my co-pilot in Buzzcocks.
02:57There's obviously been an admin error.
02:59Either that or the booking agent
03:00is microdosing mushrooms.
03:04For your signature challenge,
03:06the judges would like you
03:07to make 12 filled brandy snaps.
03:10Now, the snaps can be moulded
03:12into any shape that you wish,
03:13but they must include
03:14at least one delicious filling.
03:16Try to pick flavours
03:17that mean something to you.
03:19You have one hour and 30 minutes.
03:21On your mark.
03:22Get set.
03:22Bake.
03:25If he knows helping me out on this,
03:27no, he didn't give me no advice, buv.
03:28I texted him, I'm like,
03:29yeah, I'm doing bake-off, buv.
03:30And he said,
03:31he didn't ever message me back.
03:33It's really simple.
03:35You put the things in the saucepan
03:37and then you put these in the bowl.
03:39I'm good.
03:40I'm in the zone.
03:42The celebrity baker's first challenge
03:44is to make 12 brandy snaps
03:46filled in an hour and a half.
03:48A bit of ginger.
03:50They must be careful
03:51to weigh the ingredients.
03:52If they put in, say,
03:53too much flour,
03:54then the brandy snap
03:55will end up being rather stodgy.
03:57I've sort of given up
03:58on a lot of the recipe.
03:59I'm still riffing it.
04:01Ah, measure, measure,
04:01nah, fam, guess that.
04:03You've got to dissolve
04:04the sugar in the pan.
04:07If they don't dissolve
04:08the sugar in the pan...
04:09Oh, yes.
04:10..you're going to get
04:11a very grainy brandy snap
04:12at the end of it.
04:13I had a trial run
04:14and it turned out
04:15like something
04:16that the dog left in the garden.
04:18In the oven,
04:19it opens up
04:19into a beautiful lacework.
04:21Ideally.
04:22I'm making caramel.
04:25Conventionally,
04:25they're just filled with cream.
04:26This lot have got to be
04:27a bit more adventurous than that.
04:28Date and walnut bread pudding crumb.
04:31I think that making
04:32brandy snaps is really easy.
04:34Watch this space.
04:35And I'll probably see today.
04:37Oh.
04:38They're quite difficult
04:38after all.
04:43Hi, Jim.
04:44Hi.
04:45Hi, Jim.
04:45Hi, guys.
04:46Right, Jim,
04:47tell us all about
04:47your brandy snaps.
04:48I'm doing a cone
04:49brandy snap
04:50with a brandy cream filling
04:52and a bread pudding
04:53walnut and date crumb.
04:55Oh, I love it.
04:56My grandmother used to make it
04:57and it was actually
04:59sort of her currency
05:00for everything.
05:01She used to pay
05:01for sort of haircuts
05:02with it.
05:02Well, she'd take it
05:03to the hairdresser.
05:04She'd take it to the hairdresser.
05:05I mean,
05:05it probably costs
05:05more than the haircut.
05:08It's kind of an ode to her.
05:10Jim's bread pudding
05:11will be crumbled up
05:12before coating
05:13the brandy cream
05:14that he'll pipe
05:14in his ginger
05:15and lemon-infused cones.
05:17The brandy cream,
05:19are you literally
05:19just like Chantilly,
05:20you just put in brandy
05:21with the cream?
05:22I think so, yeah.
05:23What do you mean
05:23you think so?
05:25If you're using brandy,
05:26I'd definitely
05:27put some sugar in.
05:27Oh, okay.
05:28Good luck, Jim.
05:29Have fun.
05:29Cheers.
05:30Nice to meet you.
05:30Cheers.
05:31This is the brandy snap mix here.
05:33So whilst this is
05:34cooking down,
05:35I'm going to get
05:35my cream on, I think.
05:37They really frighten me
05:38because I haven't
05:39tried the brandy cream yet
05:40because I thought
05:41it would be basically
05:41whipping cream
05:42and adding brandy,
05:43but there's an exact
05:45science to that as well.
05:46Jim's concern
05:47is justified.
05:48It might only contain
05:50three ingredients,
05:51I've got some cream
05:52on the go.
05:53But Chantilly cream
05:55It's a bit boozy,
05:55isn't it?
05:57is a minefield
05:57for the novice baker.
05:59Oh, it's gone wrong,
06:00hasn't it?
06:02Did it occur, dude?
06:05Yeah, it's gone bad, bad.
06:08I think you'll be a bit
06:08boosier.
06:11No, it's all right.
06:13I'm fine.
06:14Morning, Jamali.
06:15How you doing, bro?
06:15Good.
06:16Right, Jamali,
06:17tell us all about
06:17your brandy snaps.
06:19All right,
06:20what do you want
06:20to know about it?
06:22What are you putting
06:22in there?
06:23That is double cream,
06:25whipped.
06:25That's been more
06:26than whipped.
06:27Yeah, yeah, yeah.
06:28That's concrete.
06:28I've never seen cream
06:30like that before.
06:30You've never seen
06:31cream like that before?
06:32No.
06:32You ain't lived, man.
06:34And the recipe I have
06:35is for 10
06:36and you said you wanted 12,
06:37so I've had to guess
06:38the rest of the recipe.
06:40Ah, right.
06:40But you've done it
06:41in proportion.
06:42Proportion?
06:43Well, you've increased
06:44all the ingredients
06:45by the same amount.
06:46That would have been
06:47smart to do that.
06:48I wish you were here
06:49earlier.
06:52Jamali's also making
06:53ginger and lemon
06:54brandy snaps that'll
06:56be moulded into tubes
06:57and filled with
06:58caramel chantilly cream.
07:00I'll be honest,
07:00did you know?
07:01I shouldn't have
07:01come today, bro.
07:02It's turned to a mess,
07:03bro.
07:03It feels like when
07:04you take your child
07:05to work with you,
07:06you shouldn't have done it.
07:07I feel like I've done
07:0860% good,
07:09but that little percentage
07:10has gone up, bro.
07:13I rule how I rule.
07:14I just say things like
07:15that.
07:15I don't even know
07:16what it means.
07:17While Jamali
07:18bakes all 12
07:19brandy snaps in one
07:20go...
07:21OK, next batch.
07:24..everyone else
07:25is working.
07:25Hello, Claudia.
07:26Hello, how are you?
07:27Is that a fake town
07:28you've got?
07:29No!
07:30I've been to the Maldives.
07:32From a staggered
07:33baking strategy...
07:35They need a bit
07:35longer, I think.
07:37When they come out,
07:37they can go in.
07:38Yes.
07:39It's important to
07:40stagger the brandy snaps
07:41so you can mould them
07:43in time.
07:43Otherwise they get
07:44too hard and crispy.
07:47Caroline and Paul
07:48are hoping for
07:48brandy snaps
07:49with a lacy
07:50waffle-like texture.
07:51Not bad.
07:52A few little holes
07:53are appearing.
07:54Do you bake at home?
07:55Yeah, I can make
07:56pies and things.
07:57Better than Greg's?
07:57Yeah!
07:59Come here,
07:59you just put a little
08:00bit on your nose.
08:01There you go.
08:01I've got you.
08:02Now let's go into the mix.
08:03Have a look.
08:05Yeah!
08:06When they're happy
08:07they've achieved this,
08:08the bakers need to
08:08remove the snaps
08:09from the oven.
08:10Ooh!
08:11They look the right
08:12colour actually.
08:13And after letting
08:14them cool slightly...
08:15They're not as lacy
08:16as they should be.
08:17...mould them
08:18into the desired shape.
08:20Oh, it's falling apart.
08:21I think they're too hot.
08:23All right,
08:23we'll leave it
08:24another minute.
08:25Yeah.
08:25These ones look
08:26marginally more lacy.
08:28Genuinely,
08:29on all my
08:29grandchildren's heads
08:30I've never baked.
08:33It tastes really nice.
08:35Glory's the only baker
08:36making cup-shaped
08:37brandy snaps.
08:39She's filling them
08:39with Irish cream
08:40infused Chantilly
08:41and decorating
08:42with flowers,
08:43raspberries
08:44and golden balls.
08:47David Beckham
08:47gave them to me.
08:48David Beckham's
08:49golden balls?
08:50Yeah.
08:50I imagine he's
08:51a bit bigger than that.
08:51Well, exactly.
08:52What do you think?
08:52That's what the old thought.
08:55I never thought
08:55I'd be the kind of guy
08:56to just stare at an oven.
08:59How much time
09:00have we got left?
09:01Bakers!
09:02You are
09:02halfway through.
09:04We'll be all right.
09:05We'll be all right.
09:06I'm ready.
09:06I'm poised.
09:0745 minutes.
09:08Now I don't have time
09:09to make new ones.
09:10Yeah.
09:10I think I put too much
09:11flour in it.
09:12Yeah, I should not
09:13eyeballed the flour.
09:16Just checking things out,
09:18yeah?
09:19You know one thing
09:20about bacon
09:20is waiting.
09:22You've got to wait.
09:23Yeah, yeah, yeah, yeah, yeah.
09:23It's one of the things
09:24about bacon.
09:25You've got to wait.
09:26Wait around.
09:28Yes!
09:30One baker who isn't
09:31waiting around.
09:32Oh, hi there.
09:34Hello, Ellie.
09:35How you getting on?
09:36Really good.
09:37Is Ellie.
09:38Teamwork.
09:39Yeah, teamwork.
09:40Making her dream work.
09:42One, two, three, four, five,
09:44six, seven.
09:44One, three, seven.
09:4713, you've done.
09:50Ellie's making cone-shaped
09:52brandy snaps,
09:53which she'll fill with
09:54chocolate ice cream
09:55dipped in sprinkles.
09:58Perfect.
09:59Lovely.
10:00Do you think you'll
10:01carry on baking after this?
10:03No.
10:03No.
10:05Yes, yes.
10:06No, you're all right.
10:07There we go.
10:09These look like cookies.
10:11They're not meant
10:11to look like cookies.
10:13They're hot.
10:14Adding filling
10:15to a warm brandy snap...
10:16I'm adding the cream
10:17to the mess.
10:19...will rapidly
10:20create a soft snap.
10:22It's falling.
10:23And then it's
10:24going to happen.
10:24Oh, gosh.
10:25Oh, no.
10:27What are we going to do?
10:29It's a shambles.
10:31I like that you've got
10:32a pencil behind your ear.
10:33That always indicates
10:34someone who knows
10:34what they're doing.
10:35I've put it in too early
10:36so it's melting.
10:37You've got very delicate
10:38fingers.
10:39I can tell you're a craftsman.
10:40Mate, this is a
10:42monumental cock-up.
10:43Ellie, what is this?
10:45What is that?
10:45Never known.
10:46Don't be blaming mum.
10:48Yeah, right.
10:50Well, actually,
10:50it's quite nice
10:51to learn a new skill.
10:53What's happened here?
10:54I don't know.
10:55This is not working.
10:56Oh, Ellie,
10:57I feel like I'm involved now.
10:59Yes, you are.
10:59I really thought
11:00it was going to go well.
11:01This has gone bad, man.
11:06Bakers,
11:07you have 15 minutes left.
11:10I am a little bit stressed,
11:12I think is the word.
11:14No, I've ruled it all.
11:15This is horrifying, man.
11:17This is truly a disaster.
11:19I have to leave room
11:20for Beckham's balls,
11:21don't I?
11:22That will harden up
11:23in the freezer,
11:23I reckon.
11:24While Ellie and Jamali
11:25chill their bakes
11:26in an attempt
11:28to firm them up.
11:29Look, Ellie's on her phone.
11:31You're finished, aren't you?
11:33Yeah, yeah, yeah.
11:36Awesome.
11:37Gloria and Jim.
11:38Are those fantastic shapes
11:40or not?
11:41Still have some baking to do.
11:43Bread pudding crumb.
11:45That's the best bit.
11:48I'm going to try
11:48and cut this.
11:50Calling Gloria.
11:52Listen, darling,
11:53have a look at these.
11:54Oh my goodness.
11:55They're very thin and beautiful.
11:57How do you think
11:57you're going to do that?
11:58When Paul gets this,
12:00as they say in Northern Ireland,
12:01in his gob,
12:02he's going to love it.
12:03The crumb has sort of
12:04given it a certain
12:05sort of chef-y panache.
12:09Bakers,
12:09you've got five minutes left.
12:11We shall see
12:12how they work out.
12:14A bit broken.
12:16They're so pretty.
12:18I mean, who are you?
12:20Baker extraordinaire.
12:21Please don't.
12:25I think I've made a teddy bear.
12:28Have you got any decoration?
12:30Any flowers or anything?
12:31Have you got some?
12:31Let's see what I can do.
12:32Have you got any spare flowers?
12:34Gloria, you don't want them.
12:35No, take some of these.
12:37Thank you, darling.
12:38Here you go, darling.
12:39Thanks, love.
12:39Just a little bit of decoration.
12:41Just don't pick them up.
12:43While I'm waiting,
12:44can I have a look at yours?
12:46They are brilliant.
12:47They're great, aren't they?
12:48They're good, I tell you.
12:50Can I taste one afterwards?
12:51Of course you can.
12:52Good.
12:55That lady knows her stuff.
12:57Bakers,
12:57you've just got
12:58one minute left.
13:01They're supposed
13:02to have a frilly edge.
13:05Oh, Rex.
13:07Wow.
13:18Cheers.
13:19And when you squeeze them together,
13:21they don't look so bad.
13:23I think I have enough.
13:25Okay, bakers,
13:26your time
13:27is up.
13:29Does someone do the washing up?
13:31I made 12,
13:33but I felt like
13:33it's better to put out
13:34a good eight
13:35than a bad 12.
13:36And really,
13:37if they squint their eyes
13:38and they see double,
13:40there'll be more.
13:41They'll never make
13:53a baby for nine months,
13:54give birth to that baby,
13:55love that baby
13:56for whatever length of time
13:58without it having
13:58the deepest, deepest impact.
14:00So giving something back
14:02has a wonderful
14:03mending process
14:04because you're giving back
14:06in the name
14:06of the person you've loved
14:07and you do love
14:08and have lost.
14:10Almost one in two of us
14:11will get cancer
14:12in our lifetime.
14:13Help us fight back.
14:14To give 40, 30, 20
14:16or 10 pounds
14:17to support
14:18Stand Up To Cancer,
14:19text 40, 30, 20
14:21or 10 to 70 404
14:23or to donate
14:24any amount online
14:25go to
14:26channel4.com
14:27forward slash
14:29su2c
14:30100% of the money
14:31you give
14:31will fund
14:32life-saving
14:32cancer research.
14:40The Bakersfield
14:41brandy snaps
14:42will now be judged
14:44by Caroline and Paul.
14:47Roll up, roll up.
14:48Right, hiya Jim.
14:49Yeah, hi.
14:49Right, tell us all
14:50about your brandy snaps.
14:52The cream is a
14:52brandy cream
14:53and the crumb
14:54is a bread pudding
14:56Dayton walnut
14:57with sweet cinnamon.
14:58Sounds so delicious.
15:04I think I started
15:05rolling them
15:06a bit too quickly
15:07but I'm happy
15:08with the sort of
15:09finished look.
15:09Really?
15:10LAUGHTER
15:14Oh, you've got
15:15a nice crack there.
15:16OK.
15:17They're a bit thick.
15:18Yeah.
15:19Having said that,
15:20the flavour of the
15:20brandy snap's really
15:21nice.
15:22The cream's got a lot
15:24of brandy in it.
15:26For me, probably
15:26slightly too much.
15:28Oh, it's delicious.
15:30What do you think
15:30about the booze level,
15:32Caroline?
15:32Funnily enough,
15:33I don't think it is too much.
15:34You're fine with it, yeah?
15:35I'm fine with a lot of brandy.
15:37Yeah, I like a bit of brandy.
15:38You have got brandy
15:39and you have got a snap
15:39so you're sort of there already.
15:41There you go.
15:42Overall, a lot of bad jobs,
15:43to be honest.
15:43Thank you very much.
15:44Thank you so much.
15:45Cheers.
15:50You have a variety
15:52of different colours here.
15:53I do.
15:53You've got burnt
15:55and then not so burnt.
15:56These look OK.
15:57They're delicate, aren't they?
15:59That's how I feel
15:59at the minute.
16:00A bit delicate.
16:02They do look nice.
16:03I like the flowers.
16:04Good.
16:04They're not that crispy,
16:05funnily enough.
16:06Is it a soft snap?
16:07It's a bit gritty.
16:09Gritty?
16:09Yeah.
16:10Love that.
16:11A bit like yourself.
16:12Yeah.
16:13Very much.
16:16I do like the flavour though.
16:18So overall,
16:18I think it's decent.
16:19Thank you, Gloria.
16:20Thank you very much.
16:21That was good.
16:28I like the look
16:29of these brandy snaps
16:30and because you have
16:31the little holes in them,
16:33that's how they should be.
16:35That's what you're looking for.
16:36That's exactly
16:36what we're looking for.
16:38I'm going to eat this.
16:39Right, let's look.
16:43Did it get your teeth?
16:44Mmm.
16:46I like that brandy snap.
16:47I think it tastes beautiful.
16:49There is a slight chew to it.
16:50But I think the chew is slightly
16:51because the ice cream
16:52has been in there
16:53and made the chewing.
16:54Yeah, it's just softened it.
16:55I think they were
16:55probably very crisp
16:56to begin with.
16:57They're really good.
16:58Well done.
16:59Well done.
17:00Save me one for later.
17:01Of course.
17:01He says one.
17:02He means seven.
17:11Oh, I heard a smack.
17:12You hear that snapping?
17:13It looks as though
17:14there's too much flour in them.
17:16They don't taste bad, though.
17:17It's like ginger as well
17:18and lemon.
17:19It shows how things
17:20can be quite deceptive
17:21because they look terrible
17:22and actually tastes quite nice.
17:24There you go.
17:24The cream is weird.
17:26But in a good way.
17:28In an unusual way.
17:29OK, I'll take that as well.
17:31God, this is loaded,
17:32this comfort zone, isn't it?
17:33I don't know where I stand right now.
17:35I don't know.
17:35You like it or you don't like it?
17:36You two should just say
17:37what you mean.
17:38I'm surprised how much
17:39I like these brand new snaps,
17:41but they're not exactly
17:42what we were expecting.
17:43Yeah.
17:43And I don't like
17:44the texture of the cream.
17:45Why?
17:45The cream was overwhipped
17:46and it's gone almost curdy,
17:48hasn't it?
17:49So you said like,
17:49what, five out of five?
17:50I'm not sure
17:51you'd say five out of five.
17:53Four.
17:53Four is fine.
17:54It certainly could be a five.
17:56Out of ten, I think.
17:57Out of a hundred.
17:59Have you tried one yourself?
18:01No, no, no, no, no.
18:02That, that, no, no.
18:03That cream don't look nice.
18:04Like, ooh.
18:05When I was putting that in,
18:05I was like, bro,
18:06I feel bad for you, man.
18:07You've got to eat that s***.
18:10I've never eaten that
18:11in a million years, bro.
18:12You're crazy.
18:13Yeah.
18:13Thanks very much.
18:14That's all right.
18:14Appreciate it.
18:18I mostly just listened
18:19to the good stuff.
18:20They said it tasted good
18:21and they were saying,
18:22oh, it didn't look good,
18:23but is it really a bad appearance?
18:25Is that a message
18:25you want to send to the kids?
18:27The ice cream was on point.
18:29It's been gorgeous with kids.
18:31But the cone says,
18:33day ice,
18:33I love a mole.
18:34Like, oh, my God.
18:35Dig in.
18:36One of the most surreal moments
18:38of my life,
18:38looking deep into Paul's eyes,
18:40it was painless.
18:41It's like sort of waiting
18:42for an injection
18:43and then when it happens
18:44and then when it happens,
18:44it's actually fine.
18:47While the bakers
18:48could prepare
18:49for the signature,
18:50the technical challenge
18:51allows them
18:52no such luxury.
18:55Bakers,
18:56it is time
18:57for your technical challenge
18:58and this one
18:59has been set
18:59by Caroline Walgrave.
19:01Caroline,
19:02any words of wisdom
19:03for our lovely bakers?
19:04It's all about the bake
19:06and then at the end,
19:07there's an element
19:08of perfection
19:09with the decoration.
19:11Well,
19:11this challenge
19:12is always judge blind
19:13so Caroline and Paul,
19:15you may now leave the tent.
19:16Thank you so much.
19:17Paul's gone to
19:17a double denim sample sale.
19:21OK,
19:22so Caroline would like you
19:23to bake a batch
19:24of four
19:24passion fruit
19:25and raspberry ripple
19:26mini baked cheesecakes.
19:30Your cheesecakes
19:31must be identical
19:32in size
19:33and perfectly baked.
19:34You have two hours
19:36for this.
19:36On your marks.
19:37Get set.
19:38Bye.
19:39Good luck.
19:41I'm just starting
19:42on the biscuit base
19:43right now.
19:44Take the flour
19:45and rub
19:46until the mix
19:47and rub
19:48until the mix
19:49of the texture
19:49resembles breadcrumbs.
19:51I love cake,
19:52I love cheese,
19:53you know,
19:53what's not to like?
19:54They are so tasty,
19:56this is.
19:57I've eaten a cheesecake.
19:58I spent some intimate
19:59moments with cheesecakes
20:00but I've never
20:01baked a cheesecake.
20:02Another fine mess
20:03you've got me into here.
20:07So Caroline,
20:08you've chosen
20:09a baked cheesecake
20:09for our celebrity bakers.
20:11Why?
20:12Well,
20:12I like a baked cheesecake
20:14for a start
20:15and this is a passion fruit one
20:16with a delicious
20:18oaty biscuit base.
20:19It looks very elegant.
20:20It is.
20:21It's fantastic.
20:21So the cheesecake mix itself,
20:23what's in that
20:24and how are they going
20:25to go about making it?
20:26It's got egg and egg yolk,
20:29cream and cream cheese
20:30and also passion fruit.
20:32Mix it all together,
20:33put it into the rings
20:35and then bake it.
20:36Have you told them
20:36how long to bake these for?
20:38OK,
20:38that's going to be tricky anyway
20:40because they're going
20:40to be constantly
20:41opening up through the oven
20:41to see what's happening.
20:42If it's overbaked,
20:44it will be dry
20:44and if it's underbaked,
20:46it will just flop.
20:47Looks amazing.
20:48Yeah.
20:53It's got such a lovely flavour.
20:55Even the little bit
20:56of passion fruit.
20:57It comes through.
20:58Yeah.
20:58And with the crispy base.
21:00These are just perfectly baked.
21:02The mixture's holding
21:03its shape beautifully
21:04and it's really creamy inside.
21:06I'm sure they're going
21:06and what was something decent.
21:08Let's hope.
21:10Stir in the honey.
21:12There.
21:13You can stir that in.
21:15Oh, man.
21:16I've done it wrong.
21:17I wasn't meant
21:18to add them all
21:19into a bowl straight away.
21:21Let me see how
21:22I can rectify this.
21:24Spread the mixture
21:25out evenly
21:26on a lined tray.
21:28Hello, darling.
21:28Hello.
21:29How's it going?
21:30Good.
21:30I'm absolutely exhausted.
21:33But in a good way.
21:35Who do you think
21:35is your biggest competition
21:36in here?
21:37Gloria.
21:37Gloria Ash.
21:38Oh, gosh.
21:39She knows what she's doing,
21:39don't you?
21:40See karma.
21:41Did you see karma then?
21:42I know, yeah.
21:43You mentioned her name
21:44and then that happened.
21:45Bake.
21:46Oh, look at that.
21:47Raises bad boy to 210.
21:49Quite partial to cheesecake.
21:51Are you?
21:51Yeah.
21:52If you're going to be
21:52really nice about my cheesecake.
21:54Look, you think
21:54she was breastfeeding me.
21:56No, I'm a bottle feeder.
21:58Yeah, exactly.
21:59I'm getting it out of these.
22:04While the biscuits bake.
22:05It doesn't tell you
22:06on this recipe
22:07how long to bake it for.
22:08The bakers make a start
22:09on the raspberry puree
22:10that will go on top.
22:12100 grams.
22:13Place the raspberries
22:14in a mini food processor
22:16with the icing sugar
22:17and blitz to a puree.
22:21Yeah?
22:23Pass through a sieve
22:24into a small bowl.
22:25No, like ketchup.
22:27Spoon or pour
22:28into the squeezy bottle.
22:32This is going to take time.
22:34No, I can't.
22:35I didn't have to bat.
22:37They're saying you meant
22:38to sieve it,
22:39but I think texture
22:40is going to be key, though,
22:41isn't it?
22:43I love that you just
22:44sprayed the rules.
22:45For too long,
22:45we've been listening to this.
22:47That's a guide.
22:49You know what I'm saying?
22:50That's advice.
22:52I think we might be there now.
22:54When the base is baked...
22:57Nice.
22:58..it needs to be cooled.
22:59I'm going to put it
23:00in the fridge for a short time
23:02so that it can support
23:03the cheesecake filling.
23:04Like, it looks cooked,
23:05but it looks raw.
23:06I don't know if that makes sense.
23:08When the filling...
23:09..tip the cream cheese
23:10into part of stomach so.
23:14Speech.
23:15Beat until smooth.
23:16And then add the egg
23:18and the yolk.
23:20One large egg, OK.
23:22Let's go get this egg yolk out.
23:23And did you know
23:24you use the shell
23:24to get it out?
23:25No, that's not what I do.
23:26It's a little trick.
23:26What do you do?
23:29Oh, look at you, professional.
23:32Now in there.
23:36No, sorry.
23:38Pull it.
23:39Yes, we did it at the end.
23:42I'm adding the passion fruit pulp
23:43to my cheesecake mix.
23:45The recipe's cooled for one,
23:47but I don't think that's enough.
23:48How about do four?
23:49Do you like passion fruit?
23:51I'm not passionate about it.
23:53Are they enough for Dizzy?
23:54I think they are.
23:55I think that's what...
23:56That's why...
23:57I'm guessing.
23:58That's why I eat 210.
24:02Then what?
24:03Blitz the cooled biscuit
24:04to a crumb.
24:09Oh, God.
24:17That looks all right, doesn't it?
24:19Melt the remaining 25 grams of butter
24:22into a pan.
24:25Bakers, you are halfway through.
24:28Tip the biscuit crumb
24:29into the melted butter
24:31and stir to combine.
24:32That looks quite nice.
24:34Grease and line your cake rings
24:37with a non-stick spray
24:38and non-stick paper.
24:40While Jim and Ellie
24:41line the moulds
24:42as instructed...
24:43You've got to use it all, Ellie.
24:45Gloria and Jamali
24:46have skipped this step.
24:49I'm adding the mixture to it now.
24:53I feel like we're all part of this now.
24:54I know.
24:55We're doing this as a family.
24:56Do you think Blue Eyes
24:57is going to be impressed with this?
24:59Yes.
24:59I hope so.
25:00Oh, this is looking great.
25:01I feel like a proud mum, I do.
25:03You mean, you're talking about me?
25:07Raspberry puree.
25:09Squeeze five small dots.
25:11You're doing six.
25:11I actually think it looks better with six.
25:13Caroline don't know
25:14what she's talking about.
25:15Go rogue.
25:16Oh, you're meant to see me
25:17because it won't come out.
25:20Run a skewer in a circle
25:22through the centre of each blob
25:24to ripple the mixture.
25:26Oh.
25:28They're like little hearts, look.
25:30They're just saying love me.
25:32Artistic, eh?
25:33I think these will taste very nice.
25:35Bake.
25:38I have absolutely no idea
25:40how long this should be in for.
25:42I'll check in it in 15 minutes.
25:44Let's time it for 10 and check in.
25:46No, eight, eight.
25:48Don't know, it doesn't tell you.
25:49We have the cream to medium peaks.
25:53Because there are no timings,
25:54the bakers must keep a watchful eye
25:56on the cheesecakes.
25:57See, I don't want them to burn either.
25:59While they follow the rest of the recipe.
26:01They'd spoon into a small piping bag,
26:03which I have ready,
26:04with a star nozzle.
26:05Without eating.
26:10Not done.
26:13Is that wet?
26:14It might just go boom.
26:17What I'm going to have to do,
26:18I'm going to take one out
26:19and give them three.
26:21But at least then I will know.
26:24What I'm hoping is that these
26:26will firm up in the fridge.
26:28Oh.
26:30Oh.
26:32OK.
26:34I've got a feeling they're going to collapse.
26:36I think I'm going to put it out
26:38and it's going to stay.
26:41That's terrible, bruv.
26:45Bakers, you have half an hour left.
26:48I'm going to whack them in
26:49for a little bit longer.
26:52Is it good?
26:53Not really.
26:55It's kind of like omelette.
26:56Oh.
26:57Is your one still in the oven?
26:58It's in the freezer.
27:01Giving him help there.
27:03Mm-hmm.
27:04Put it in the freezer.
27:05While the cheesecakes chill...
27:07We'll see what happens.
27:09Very gallant.
27:10..the bakers have some time to kill.
27:12I heard that you like arm wrestling as well.
27:14Is that true?
27:15Oh, God, yeah.
27:16Mm-hmm.
27:16Shall we have a go here?
27:18Yes!
27:19I'm going to stick them in there.
27:21Go.
27:22Go.
27:23How are you this strong?
27:24I know.
27:26Hello.
27:27I'm playing the winner.
27:28She's actually really strong.
27:30Try it.
27:30Right.
27:30Go.
27:31Go on.
27:36Yes!
27:37This is the most pensive I've been throughout the whole challenge.
27:40I don't want to play it up too early.
27:43Bakers, you have ten minutes left.
27:45Jamali, look how we just sprung to life like a lie.
27:48Jamali's like, ah, it's worth it to sit.
27:50I think we'll just have to risk it.
27:54Once called, lift the rings off the cheesecakes
27:57and arrange them evenly spaced on the serving plate.
28:02Oh, what a good idea.
28:03You lined yours.
28:05Yeah.
28:06It's a bit soft.
28:08I don't think they're baked properly.
28:10Oh.
28:10No, it looks falling apart.
28:13Oh, there's three for now.
28:15They're a bit too soft.
28:16I didn't bake them long enough.
28:19That's not as bad as I thought.
28:22Mm, that's bad.
28:25Hyper rosetta cream on top of each cheesecake.
28:30Oh, no.
28:31I'm disappointed.
28:33Bakers, you've got one minute left.
28:37Squeeze three dots of raspberry puree
28:40because that will make it better.
28:45That's a bit runny and all.
28:47That one's ridiculous.
28:48Oh, it's meant to be on top.
28:52OK, bakers, your time is up.
28:57Pat would say,
28:59looks like bloody roll kill that, mate.
29:02Looks like something I ran over in the Datsun.
29:05Oh, it's collapsed.
29:07Please bring your cheesecakes down to the gingham table
29:11and place them behind your photographs.
29:14Lovely.
29:15Look at those.
29:16Those are brilliant.
29:20Caroline and Paul are looking for
29:21four perfectly baked cheesecakes
29:23with a crunchy oat base
29:25and fragrant passion fruit filling
29:27decorated with raspberry puree hearts
29:29and silky chantilly cream.
29:31Start with this one over here.
29:33And they have no idea whose cheesecakes are whose.
29:36It's sort of collapsed.
29:37It's probably been brought out a little bit too early.
29:39This one's been lucky.
29:40I think it looks good.
29:42Oh, nice crunch.
29:43Crumbles, lovely.
29:45Mm.
29:45Mm, face is really nice.
29:47Yeah, but the topping's just not baked enough at all.
29:50Okay.
29:50Moving on to this,
29:52well, it looks like they haven't rippled it.
29:54They've sort of made a raspberry mousse.
29:56Mm.
29:59Base needed longer baking
30:00and the topping needed longer in the oven.
30:02But it's still perfectly edible.
30:04Mm, it is.
30:05Now, this one's made...
30:06This looks great.
30:07This looks quite good.
30:08Yeah, they do look nice.
30:08The base looks good.
30:10Sides look good.
30:10There's a ripple on the top.
30:12Cream's there.
30:12I wonder what happened to the fourth.
30:14Probably someone was hungry.
30:15LAUGHTER
30:17I think the blend of that is lovely.
30:19And it's nicely baked.
30:20Moving on to the last one.
30:22Slight issue with this one,
30:23but at least there is a fourth.
30:25Nice crunch.
30:26Funnily enough,
30:27it could have baked for a little bit longer, couldn't it?
30:29Mm.
30:29The interior's just not quite there.
30:30It's still warm, actually.
30:31I think it's melted because it's still warm when they put it on.
30:34The flavour's good.
30:35Yeah, for sure.
30:36The flavour's really good.
30:37I think that's probably...
30:39Caroline and Paul will now rank the cheesecakes
30:41from last to first.
30:43Three, four.
30:44OK, in fourth spot, we have this one.
30:46Whose is this?
30:48Ellie.
30:48I think you mixed in the raspberry a little bit too much
30:51and it turned too pink.
30:52Oh, OK.
30:53But nice, though.
30:54So, in third place, whose is this?
30:56Jim.
30:57They didn't get baked quite long enough,
30:59but they tasted delicious.
31:02In second place, we have this.
31:04Whose is this?
31:07C'est moi.
31:08Gloria, these aren't too bad at all.
31:10They just needed slightly longer in the oven.
31:12At least you did have the fourth,
31:13even though it has collapsed slightly.
31:14I know.
31:15Tasted great.
31:15I could have cried when it collapsed,
31:17because up until then, it wasn't too bad.
31:19Yeah, it was good.
31:20And therefore, in first place,
31:22we have you, Jamali.
31:24Well done.
31:25Well done.
31:27Beautiful and delicious flavour.
31:29Pity there wasn't a fourth.
31:30I ate it.
31:31You ate it.
31:33Very well.
31:33Well done.
31:34Well done.
31:36I'm surprised I come first,
31:37because I tried the cake.
31:38They weren't a nice cake, man.
31:39It's just like blocks of cream cheese,
31:41but apparently that's what they were looking for.
31:42We'll see you tomorrow for your showstopper challenge.
31:45Thank you very much.
31:46I'm a little bit disappointed.
31:48Obviously, it's just cakes,
31:49and it's all for charity,
31:51but you want to do your best.
31:54Today was okay and good,
31:57but I'm looking forward to tomorrow.
32:03Hi, guys.
32:05My name's Tiffany.
32:06Everybody say hi.
32:07Hi, Tiffany.
32:08Hi.
32:08I'm 29, and I'm from South London.
32:11I live with my mum and my darling partner, Matt.
32:15My beautiful Matt.
32:17One day, I dreamed to have a little family with Matt.
32:22About a year ago, I had a lot of tummy pain,
32:25and I lost a lot of weight,
32:26so I decided to go and see the doctor.
32:29Okay, I'm going in, guys.
32:30Can you see me the floor?
32:34One of the doctors came in,
32:35and we spoke to him,
32:37and basically, it's not good.
32:41It's not good.
32:42On September the 13th,
32:44I was diagnosed with adenocarcinoma.
32:46The doctors found cancer in my rectum and colon.
32:50I really don't get it.
32:53I really don't get it.
33:02I didn't think I was going to eat cancer,
33:05but I'd never, ever thought about having kids as an issue.
33:10The doctors have suggested I start fertility treatment
33:12and freeze my eggs before chemo starts.
33:15It's basically two injections which stimulate egg growth.
33:19So on Wednesday, they said I've got four eggs,
33:22and today I have seven.
33:25Oh!
33:26Well done, my darling.
33:27I'm proud of you.
33:29OK, so we collected nine eggs.
33:32Oh, fantastic.
33:33I think they just want me to go home and sleep now.
33:39It's going to be your kid.
33:42Going into medical day unit.
33:44Take a seat.
33:45I keep crying.
33:46I keep crying.
33:47I need to stop crying.
33:54It's just so overwhelming.
33:56So this is the chemotherapy.
33:58OK.
34:02My breathing feels weird, but it's OK.
34:05You know, there's days when I wake up
34:07and I don't feel like I have cancer.
34:09But today, it just felt really sad.
34:11I just felt really sad.
34:13It's really...
34:14I think this time it's really bad.
34:17My head really kills.
34:19I'll take a bit of morphine, I think.
34:21I don't know.
34:21Give me two.
34:22Are you in there?
34:27OK.
34:35It was really, really tough, but I got through chemo,
34:39and now we're going to check to see how I'm doing.
34:53I've responded well to chemo, but they can't do surgery straight away, so they have to do the radiation.
35:01I think where I'm, like, sad is because I don't want to have radiation.
35:05I just wanted to have surgery and have it removed, and then that would be it.
35:10But I just feel like it's just going to take a little bit longer now just for everything to be
35:13finished.
35:13When I got diagnosed, I realised my whole life was going to change.
35:19Everything I planned and everything I wanted just felt like it was never going to happen.
35:44Almost one in two of us will get cancer in our lifetime.
35:47Help us fight back.
35:49To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer, text 40, 30, 20 or 10
35:56to 70, 404.
35:58Or to donate any amount online, go to channel4.com forward slash su2c.
36:05100% of the money you give will fund life-saving cancer research.
36:14How are you, buddy?
36:15Marvellous.
36:16How do you think it's going?
36:18Oh, they've all changed over again from signature to technical.
36:21It's just so annoying when that happens, because...
36:23It's like they don't bake.
36:24No, it's like, what is the point of the first day?
36:26Get this very delectable thing on.
36:28Who's standing out for you?
36:30It's really odd.
36:31Nobody is.
36:32I mean...
36:34Don't mince your words, Caroline.
36:35Well, that means they're all much of a muchness.
36:37I did like the flavour of Gloria's.
36:39I did like the Irish cream in there.
36:41That was quite tasty.
36:42And I did like Jim's flavours as well.
36:44Ellie's brandy snaps were really quite good.
36:46She was the only one that'd get it close with the lace.
36:49What about my boy, Jamali, winning the technical?
36:51That was a surprise.
36:53I think the standard in the Shade Stopper has to go.
36:55I think there's only one way for it to go.
36:58Wow.
36:58You know, these people, they give up their time.
37:00Yeah.
37:01They miss their families.
37:02And you call them much of a muchness.
37:03No, much of a muchness means all the same.
37:05So it's all on the Shade Stopper.
37:09Just the Shade Stopper remains before Caroline and Paul decide who will win the coveted star
37:14baker apron.
37:16Hello, baking babies.
37:18Welcome back to the tent.
37:20And it's time for your Shade Stopper challenge.
37:22Now, this challenge combines two of my favourite things.
37:26Delicious cake and delicious gossip.
37:30So today, the judges would like you to make a cake that reveals your best kept secret.
37:36Don't worry.
37:37We will keep your secret safe.
37:39We say that.
37:39We're filming it and putting it out on television.
37:41So not that safe.
37:43Now, your cakes can be any flavour that you like, but they must have a minimum of two layers
37:48and be highly decorated.
37:50And it must reveal something about you that our judges didn't know.
37:54OK, you've got three hours before you air your laundry for the judges.
37:59On your marks.
38:01Get set.
38:02Bake.
38:04I'm not very good at keeping secrets.
38:07I don't really have sort of any skeletons in my cupboard, really.
38:10I need bottles for this.
38:12For the showstopper, what we've asked the bakers to make is a novelty cake to reflect the baker's
38:18best kept secret.
38:19I'm making a drum kit cake.
38:21When we look at the cake, we want to instantly see what their secrets are all about.
38:26That's the point of the showstopper.
38:27I was in a punk band called Blister.
38:29For example, if it was me, I'd make a snooker table.
38:33I'm going to put, like, a hole in the middle, and I'm going to fill it with blue jelly.
38:37It looks like a swimming pool.
38:39And it's about flavours.
38:40It's about textures.
38:41Oh, milk.
38:42Oh, I love milk.
38:44It's about decoration, artistic skills, engineering.
38:48We shall see how it holds up.
38:50I want them to make a cake that wows me.
38:54There are no eggs in it, and it's made in a saucepan.
38:56Based on the first two challenges, our celebrity bakers are going to really struggle with
39:01this cake.
39:02Just the easy part.
39:03Same as last words.
39:05But it doesn't really matter, and it's all for Stand Up to Cancer.
39:08I've got loads to do.
39:09I've got a mountain to climb.
39:14Morning, Ellie.
39:15Oh, hi.
39:15Hi.
39:16Will you tell us about your showstopper?
39:18Yeah, a chocolate cake.
39:20There's all my secrets in there.
39:22Like a diary cake.
39:24So your secret is your diary?
39:26Yeah.
39:26Do you hide your diary?
39:27Never.
39:28Never?
39:28You just leave it out?
39:29I let people read it.
39:30So it's not really very secret?
39:33A bit.
39:34A bit?
39:34Yeah.
39:37Ellie's slightly secret diary will consist of a layered sponge filled with white chocolate
39:42buttercream and decorated with fondant detailing, more white chocolate and glitter.
39:48So, Ellie, have you actually practiced this before?
39:51I have twice.
39:52And what did it taste like?
39:53It was dry.
39:54So are you going to sort that out for this so it's not dry again?
39:57Yeah, I promise.
39:58Right, OK.
39:59Look forward to this one.
40:00Oh, yes.
40:00Can't wait to read your diary.
40:02Oh, definitely, yeah.
40:03Good luck.
40:04Thank you, Ellie.
40:06Once their cake batter is ready, Ellie and the other bakers, need to tin up and get it
40:16in the oven.
40:17This is good, right?
40:19Oh, lovely.
40:22Bye-bye, babies.
40:23For the best part of half an hour.
40:25Freeing them to make a start on the decorations that will bring their novelty cakes to life.
40:31All right.
40:32Oh, this is the buttercream.
40:34It's going to be the filling.
40:35And the fillings that they hope will impress the judges.
40:38Tell us about the hidden secret.
40:40The hidden secret.
40:41Like, people aren't like family members or friends.
40:43They want me to go do stuff.
40:45And they'll be like, oh, can you come to my wedding?
40:46Can you come to my christening?
40:47And I go, I've got to work.
40:48I've got to decide what to do.
40:49And I just go holiday.
40:51And I've done it, like, six times now.
40:53Like, I've travelled the world.
40:54Do you think they believe you now?
40:55Well, they're confused when I come back with a tan.
40:57Yeah.
40:57And I say, like, I've been in Scunthorpe.
40:59And they're like, you're looking real brown and that, bruv.
41:01And then you're wearing, like, a brand-new caftan from Morocco.
41:03And all right, now you've said it on television as well.
41:06Yeah, it wasn't going to last forever, innit?
41:09Jamali's showstopper will involve two layers of lemon sponge,
41:13surrounding an aquamarine pool of raspberry-flavoured jelly,
41:17fondant resort appliances,
41:18and biscuit sand will complete the scene.
41:21Are you not a wedding person?
41:23Why am I... I think it's rude.
41:25What is it you don't like?
41:26I think it's arrogant to bring people together
41:29just because you love this person.
41:31What about when people invite you abroad?
41:33Well, thank God.
41:34So when you get married, are you just going to do it in private?
41:37It's just a harder break-up.
41:39I'm going to keep my stuff, though.
41:41You ain't getting my Led Zeppelin record.
41:43While Jamali, Gloria and Ellie are baking just one batch of cakes...
41:47That's my first batch. I'm making another batch.
41:50Jim has decided to double up.
41:52How do you find doing a show where you're just yourself?
41:56I don't really like it.
41:57LAUGHTER
42:00When you get your outfit on, your costume on,
42:03when's the point when you become that character,
42:05when you look in the mirror?
42:06The glasses go on.
42:07Ten, nine, eight, seven, six, five, four, three, two, one.
42:13Jim's secret past as a punk rock drummer
42:15will be conveyed through a genteel lemon cake
42:18and a classic Victoria sponge paired with ginger snap symbols.
42:22Fantastic.
42:22I love the sound of this.
42:23And what is this?
42:24It's ambitious.
42:25So these are my fondant rivets.
42:27The drums are going to have rivets around them.
42:28Brilliant, around the side.
42:29But these are inedible.
42:31These are toothpicks wrapped in fondant,
42:33so I might get points knocked off for that.
42:35I shouldn't have told them that.
42:36Anyone eating these?
42:37No, no.
42:38I'm not aiming for perfection.
42:40I just wanted to get it all completed,
42:41because it's a big one.
42:42Good luck, Jim.
42:43Cheers.
42:45I wasn't a sort of archetypal sort of punk musician,
42:47but, you know, I could act the part.
42:49I think it was probably my first acting job,
42:51was pretending to be a punk.
42:52These are the lemon ones going in.
42:54How long have we got, by the way?
42:57Bakers, you are halfway through.
43:00Now I'm going to do the buttercream.
43:01So you've got one hour and 30.
43:05To be able to support the numerous layers...
43:08We'll do it together.
43:09..an elaborate decoration...
43:11Hello.
43:13..Caroline and Paul are expecting...
43:15Yay!
43:17That's all right, isn't it?
43:18That's the first one out.
43:19..the bakers need to achieve a light but firm sponge.
43:22That's right.
43:24Toothpickness.
43:25Is it clean?
43:26Yes!
43:28What I'm attempting to make is what we've called a magician's cake,
43:31because my dad, although he was a newspaper man by day,
43:34was a magician by night.
43:35He was a member of the Magic Circle,
43:38and, of course, that's full of secrets.
43:40You're never, ever supposed to tell how the tricks are done.
43:43Gloria's making an egg-free four-layered chocolate dice,
43:46sweetened with golden syrup and filled with vanilla buttercream.
43:50It'll be set amongst the kind of magician's paraphernalia
43:52that concealed so many secrets when she was a child.
43:56So when I say to him,
43:57how do you do that razor blade trick, he said,
43:59hmm, secret.
44:00What was the razor blade trick?
44:02He put 12 razor blades into his mouth,
44:05and then he would roll up a bit of string,
44:07put that in his mouth,
44:08and then he would draw it all out like that.
44:10So, I mean, as a child,
44:12to see all these razor blades out of my dad's mouth.
44:14We'll look forward to this one, Gloria.
44:16Yeah.
44:17Thank you very much.
44:18These are going to come out.
44:20Oh, that's lovely, Jim.
44:21I've just put my thumb in one.
44:23You told me you couldn't bake.
44:24I don't know if I can still.
44:25You can. It's lovely.
44:27I'm happy with my lemon bake.
44:29As the sponge is cool...
44:30The drizzle.
44:31..it's time to apply the drizzles.
44:33OK.
44:34..and complete the decorations.
44:36I used to have pig tails like that.
44:37Is that me, there?
44:38This is you.
44:39Yeah, that's you.
44:42That's Paul, look.
44:43With his handshake.
44:44Oh, blue eyes.
44:45Paul's good-looking.
44:47He is good-looking.
44:48He's gorgeous.
44:52Putting the icing on, in between.
44:55Bakers, you have half an hour left.
44:58Nice.
45:00While everyone else starts to build...
45:02My brandy snaps for my symbols.
45:04I'm just going to roll them into a ball and just pat them down.
45:08Jim still has some baking to do.
45:10There was a bit of a music scene in Chichester.
45:12We once played a gig for the brownies,
45:14but I don't think they really got it.
45:17These are my brandy snaps going in.
45:20Honestly, bro, I didn't think this far ahead.
45:22This is the main thing I was thinking about.
45:24I would quit here.
45:27My apricot, it is supposed to act as a kind of glue.
45:31Hoping that it all sticks.
45:35I'm stumbling, bro.
45:36You're doing pretty well.
45:37There we go.
45:39Do you have sand by a pole?
45:41No, this could be the sea, then.
45:43This would have been my dad's top hat.
45:45Are you trying to impress on this showstopper?
45:48You know, I'm trying to do my dad justice.
45:50I think he would love to look down and think,
45:51oh, my goodness, you're doing that in my memory.
45:53I could make Alison disappear if you want.
45:55Place your eyes.
46:00That's it. Keep it in line.
46:02Down a bit.
46:03Oh, it's non-stop.
46:04I think they might be a bit overdone.
46:06The person who sort of got me into the drums
46:09was our window cleaner.
46:11This is a guy called George, right?
46:14George's the window cleaner.
46:15George's the window cleaner, and he used to come round.
46:17Sounds made up.
46:17I hope he's not my dad.
46:19I'm putting on my dots on my dice,
46:22starting with the number six.
46:27Bakers, you have ten minutes left.
46:29You did.
46:30And then the pain and the torment will stop.
46:33I'm up against it a little bit now, I'll be honest.
46:36You'll be free,
46:37but you'll never be the same.
46:39I'm a bit worried about this thing collapsing, though,
46:41like when it's on its side.
46:43Of all the shows that you've done on telly,
46:45where's this ranked?
46:46Oh, zero, Bob.
46:48I have not had one bit of fun.
46:50That's more than I said, I think.
46:52At any point I'm having a bad time,
46:53I go, ah, cherry, though.
46:56So there are my symbols.
46:58What do you think?
46:59Yeah, it's amazing.
47:00Bakers, you have one minute left.
47:04Woo!
47:04Barely visible.
47:05Oh, you can basically make it out.
47:09Where's the key go?
47:10There.
47:12And that's it.
47:14He's finished, he's finished.
47:16Leave it nice and clean.
47:25Bakers, your time is up.
47:30Up!
47:33Bro, that's sick.
47:34Well done, bakers.
47:36Well done.
47:37That's good, isn't it?
47:38Amazing.
47:39How do you do it?
47:40Wow.
47:41Has it taken me back to my drumming days?
47:43I guess so, yeah.
47:45I think that's one of the best cakes I've ever seen.
47:47Thanks, man.
47:48If that tastes good,
47:50I think you might get the 10.
47:51Oh, no.
47:52My secret diary, very nice.
47:55Today, I bet if I win this,
47:57I can tell everyone that I'm the winner of Bake Off.
48:03Almost one in two of us will get cancer in our lifetime.
48:06Help us fight back.
48:07To give 40, 30, 20, or 10 pounds to support Stand Up To Cancer,
48:12text 40, 30, 20, or 10 to 70404.
48:16Or to donate any amount online,
48:18go to channel4.com forward slash su2c.
48:22100% of the money you give will fund life-saving cancer research.
48:32The baker's hidden secret showstoppers will now be judged by Caroline and Paul.
48:38Now, before we start the judging,
48:39we should mention the fact that Gloria's not here,
48:41she's not feeling very well,
48:42but she wanted us to continue anyway.
48:44So, Noel, will you be Gloria?
48:46I will be Gloria, yeah.
48:48There's a hat here.
48:49I'm not quite sure.
48:51Shall I wear that?
48:51That's part of the decoration.
48:52Shall I wear that?
48:53Yeah.
48:54Yeah.
48:54Suits you.
48:55Clockwork orange.
48:56Child catcher.
49:00Wow.
49:04Thank you very much.
49:06So, Gloria.
49:07Hi.
49:07Tell us all about your cake, please.
49:09Well, when I was a little girl in Northern Ireland,
49:10my dad used to make things this.
49:15This is a kind of nod to my dad.
49:17Well, I quite like the appearance of it.
49:19It's quite neat.
49:24Okay, let's have a look inside.
49:26It's chocolate sponge.
49:28Oh, wow.
49:29Doesn't look bad at all.
49:31And inside, there's vanilla buttercream.
49:33It's an interesting cake because it had no eggs in it.
49:35Feels a little bit dry.
49:37Yeah.
49:37That's what I was going for.
49:38Well done.
49:41The buttercream just got vanilla in it.
49:43Is that a trick question?
49:47I wasn't there when she did it.
49:49It's got a gingery flavour.
49:50I'm not quite sure where it's coming from.
49:52There's no ginger in it.
49:52I couldn't think what the taste was,
49:54and Paul said ginger, and I thought he's completely right.
49:55Maybe it's your palate.
49:57Are you drunk?
49:58Are you drunk?
49:59No.
49:59No, no way.
50:00Otherwise, I like the concept.
50:01The concept is being executed really well.
50:04And it's a wonderful tribute to her father.
50:06Yeah, I think so, yeah.
50:07To my father.
50:08Your sort of stepfather, perhaps.
50:11Handshake.
50:12Would you like to take your cake away, please?
50:15Handshake.
50:16No?
50:23Yeah.
50:32So I wanted to sort of get, like, a holiday theme.
50:36Palm tree made of icing, and then Paul made of jelly and that.
50:39There's a lot of sand there, isn't there?
50:40Yeah.
50:41I went a bit mad with it.
50:42Basically, it's a digestive biscuit.
50:44I do like the overall appearance of it.
50:46I quite like the jelly.
50:47It works quite nicely.
50:48And it's a lemon cake.
50:49The layers have lemon buttercream, and it's also got a drizzle on it.
50:55The buttercream has got little lumps of butter in it.
50:58Oh, thank you.
50:58Can you see them?
50:59Oh, that wasn't a huge compliment.
51:01No?
51:01Oh, my bad.
51:01Sorry.
51:02I thought I was part of it.
51:04I quite like the flavour with the lemon.
51:07Because of the butter blocks that were inside your sponge.
51:10Yeah, yeah, yeah.
51:11It sort of made it a bit coarse.
51:12But I quite like the flavour.
51:13I think you've done a decent job.
51:15It does taste absolutely lovely.
51:17Yeah, thank you.
51:17Thank you very much, Jamali.
51:21Nailed it, bro.
51:27Ellie.
51:28Yes.
51:29Tell us all about your showstopper.
51:30It's got chocolate buttercream, and it's got, like, a diary look and a diary key.
51:36I do like all this.
51:37It's very neat.
51:38It's very neat, isn't it?
51:40So what's inside there?
51:41What is the cake?
51:42White chocolate buttercream.
51:43And the cake itself is...
51:45A chocolate cake?
51:46Yeah, yeah, yeah.
51:46It's nicely filled.
51:47Yeah, the cake looks good.
51:49Yeah.
51:54It tastes very good.
51:55Mm-hm.
51:56I love the chocolate flavour, because it's nice and punchy.
51:59And the cream in the middle, again, you've got that beautiful, smooth white chocolate
52:03in there as well, which works.
52:04So overall, I think you've done a very, very good job.
52:08Well done, Ellie.
52:09Well done.
52:15My showstopper is an ode to my punk days, the days where I sprayed my hair green and
52:20pretended to be anarchic.
52:22And you weren't?
52:22No.
52:23No.
52:23I had a paper round.
52:25You couldn't be.
52:26I was paperboy of the year, in fact.
52:28That does look brilliant.
52:30The bass drum is a lemon cake.
52:33Look at that.
52:34It's fantastic.
52:35The snare drum is a traditional Victoria sponge with fresh cream and strawberry jam.
52:40Oh.
52:41It's a really good cake.
52:43Wonderful texture.
52:44Light as a feather.
52:45Spot on, that.
52:46Oh, thank you.
52:47Yeah, that's a gorgeously light sponge.
52:49Full marks on the strawberry.
52:51Let's look at the lemon.
52:52It looks perfect.
52:57I think that's absolutely delicious.
52:59Oh, thank you.
52:59And the lemon flavour is perfect.
53:01It's really good.
53:01What about the brandy snap?
53:03I know.
53:03I'm longing for that.
53:04Good snap.
53:06Yeah.
53:07Brilliant.
53:08Very good.
53:08Well done, Jim.
53:09That's a 10 out of 10.
53:10Surely that's a handshake.
53:12Thanks very much, Jim.
53:15Thanks, guys.
53:19Thank you very much.
53:22Cheers.
53:22Come on, pop rock.
53:23Throw it on the floor.
53:25Oh, shall I?
53:25No.
53:26Thanks, guys.
53:27I'll take that.
53:28Whatever happens, I'll always have that.
53:30I hope someone took a picture.
53:33I'm not good at a lot of things, but, you know, hopefully be somewhat entertaining on telly for a good
53:39cause.
53:39I think it's a good time well spent.
53:43Almost one in two of us will get cancer in our lifetime.
53:46Help us fight back.
53:47To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer,
53:52text 40, 30, 20 or 10 to 70404.
53:56Or to donate any amount online, go to channel4.com forward slash su2c.
54:02100% of the money you give will fund life-saving cancer research.
54:10That was quite an interesting showstopper.
54:12Yeah.
54:13Four solid cakes.
54:14I mean, what did you make of it, Paul?
54:15Coming into today, everyone was very equal.
54:17Yeah.
54:18And I think someone's pulled away from the pack.
54:20It's Jamali.
54:22Jamali's tasted quite nice, actually.
54:23It's just that there was big lumps of butter in there.
54:25It didn't cream the sponge too well.
54:27What about Ellie?
54:28Ellie's diary was very neat.
54:29Using stencils is very clever, because then you get very uniform words and it works well.
54:34Yeah.
54:34Such a shame that Glory didn't feel very well and she wasn't able to tell the story.
54:38You thought you detected ginger.
54:40I think when golden syrup cooks, it gets a caramel flavour, which you associate at least with gingerbread.
54:46So Jim's drums.
54:48Oh, wow.
54:49Jim's Victoria Sandwich was particularly good.
54:51I mean, really extraordinary.
54:53I think he's very pleased as well.
54:55Obviously, the showstopper was all about the best kept secret.
54:58What's your best kept secret?
55:00Well, it's that we've been married for three weeks.
55:08Caroline and Paul have made their decision.
55:15Hello, lovely bakers.
55:17Thank you for this.
55:19It's been brilliant.
55:20I have the great pleasure of announcing today's winner.
55:23So, the great stand-up to cancer star baker is...
55:33It's Jim.
55:34Really?
55:35Yeah!
55:38Congratulations.
55:39Thank you very much.
55:43I can't believe it.
55:45It means the world, because I wanted to have a laugh, of course.
55:48You killed him.
55:49Thanks, mate.
55:50But then I wanted to do something well, I suppose.
55:52This means I have.
55:53So, yeah, I'm really, really chuffed.
55:56Very much.
55:57Thank you very much.
55:57Jim's flexed out the park.
55:59His display, the drums, was incredible.
56:01It was brilliant.
56:02Oh, my gosh.
56:03It was the Victoria sponge, which was particularly good.
56:06I think it was one of the best sponges I've ever eaten.
56:09Well done.
56:11I think I've hit the peak of baking.
56:13Like, it don't get bigger than bake-off.
56:15And I've done it.
56:17I've competed in it.
56:18You know, I think home baking is just a step down for me now.
56:24I know what you're thinking.
56:25Why is your apron so small?
56:27It's not small.
56:27You can now get these aprons in adult size or tiny child size.
56:31All you've got to do is go to channel4.com forward slash su2c.
56:35Be there or be square.
56:37Almost one in two of us will get cancer in our lifetime.
56:40Help us fight back.
56:42To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer, text 40, 30, 20 or 10
56:49to 70404.
56:50Or to donate any amount online, go to channel4.com forward slash su2c.
56:56100% of the money you give will fund life-saving cancer research.
57:08100% of the money you give will fund life-saving cancer research.
57:09100% of the money you give will fund life-saving cancer research.
57:16100% of the money you give will fund life-saving cancer research.
57:19100% of the money you give will fund life-saving cancer research.
57:19100% of the money you give will fund life-saving cancer research.
57:19100% of the money you give will fund life-saving cancer research.
57:20100% of the money you give will fund life-saving cancer research.
57:21100% of the money you give will fund life-saving cancer research.
57:22100% of the money you give will fund life-saving cancer research.
57:30You
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