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00:00:00Last time, we kicked off with cakes.
00:00:04It's a bit green.
00:00:05They look disgusting.
00:00:06Oh, God.
00:00:08While Ian went from mess...
00:00:09It's just falling apart.
00:00:10..to success...
00:00:12That's incredible.
00:00:13..and Jessica and Tom were on a roll.
00:00:15I think it's delicious.
00:00:17It was Natalia's taste of home...
00:00:18Stunning.
00:00:20..that earned her the first star baker crown.
00:00:23While Leighton had a wobble...
00:00:25This is a very tough cake.
00:00:27Oh.
00:00:27..Hassan's hopes came unstuck.
00:00:29It's got no stability.
00:00:31Looks like it's been dropped out of a tree.
00:00:33And he was the first to leave the tent.
00:00:35It wasn't your couple of days, was it, really?
00:00:37No, no, it wasn't.
00:00:38This time...
00:00:39There may be trouble.
00:00:41We're baking biscuits...
00:00:42Close one eye.
00:00:44..with a signature bake...
00:00:46..that not everyone's cut out for.
00:00:49A technical challenge...
00:00:51Lord have mercy.
00:00:52..that should be an all-time classic.
00:00:54That's all right, isn't it?
00:00:56But time is the theme...
00:00:58Please don't break, please don't break.
00:00:59..and the problem.
00:01:00It's like it's condemned.
00:01:01..in a spectacular showstopper.
00:01:05Oh!
00:01:05I've never seen anyone quite like that before.
00:01:08Oh, don't!
00:01:3311 bakers remaining.
00:01:35Last week, Paul, to spit out some of my cake.
00:01:38This week, I hope he actually swallows it and enjoys it.
00:01:41Good luck.
00:01:42Good luck to you too.
00:01:43But who will be crowned Biscuit Wheat Star Baker?
00:01:46I've got a go-to biscuit.
00:01:47Always involves chocolate and orange.
00:01:50And who will have to leave the bake-off tent?
00:01:53Are you a dunker?
00:01:54Yeah, big time.
00:01:55Sometimes I do leave it in a wee bit too long.
00:01:57Am I looking forward to today?
00:01:59I think I am.
00:02:01Excited, but very nervous again.
00:02:04How do you approach that difficult challenge?
00:02:06Have a little dance.
00:02:10Hello, bakers.
00:02:11Welcome back to the tent.
00:02:13It's biscuit week.
00:02:14What's your favourite biscuit, Noel?
00:02:16Well, not many people know this about me,
00:02:18but at midnight, I like to get naked,
00:02:20glue feathers onto myself and put party rings in my eyes
00:02:23and pretend to be an owl.
00:02:24Nice.
00:02:25No party rings.
00:02:26I hate nice.
00:02:27For today's signature challenge,
00:02:30the judges would like you to bake
00:02:3112 slice and bake biscuits.
00:02:34You'll be doing this by shaping the dough into an oblong
00:02:37so that when you slice into it,
00:02:39it reveals a picture or a design.
00:02:41You have two hours.
00:02:43On your marks.
00:02:44Get served.
00:02:45Bake.
00:02:47Great.
00:02:48Biscuit time.
00:02:50Let's hope it will be tasty,
00:02:52especially after last week.
00:02:53We're totally nervous.
00:02:56Drama queen.
00:02:57Ah!
00:02:58I'm not going to worry today.
00:03:00No worries.
00:03:01Uh-uh.
00:03:02Oh, no.
00:03:03Today's signature challenge
00:03:05is a slice and bake biscuit.
00:03:07Normally when you make a biscuit,
00:03:09you make a paste which you roll up,
00:03:10pop in the fridge to chill,
00:03:11slice and then bake it.
00:03:13But the difference is
00:03:14we want them to hide a big design inside.
00:03:17But we don't want a simple pattern
00:03:19like a checkerboard.
00:03:20We want a picture.
00:03:21So the shaping is going to be difficult
00:03:23because the bakers really have to think ahead.
00:03:26We're making something
00:03:27which will only show up as the picture
00:03:29when you slice it.
00:03:31You're going to have to make lots of different colours
00:03:33and think in a 3D way
00:03:35and that is extremely difficult to do.
00:03:37But this biscuit has another problem.
00:03:39It needs to have a snap.
00:03:40But once you add colour to a biscuit,
00:03:42it's very difficult to know when it's baked.
00:03:44They won't want it to be in there too long
00:03:46because they don't want it to go brown
00:03:48because that will spoil their pattern.
00:03:50If they go too far and try to impress us too much,
00:03:52then they're going to run out of time.
00:03:54You may lose the overall pattern
00:03:55and you may start panicking,
00:03:57underbake it, overbake it.
00:03:58Keep it simple
00:03:59and make sure the bake is correct.
00:04:02Poi Man, good morning.
00:04:04Hi, good morning.
00:04:05Tell us all about your biscuit.
00:04:06During the Year of the Ox,
00:04:09because I was born in the Year of the Ox,
00:04:12so it's quite intricate.
00:04:13Have you managed to do it in the time?
00:04:15No.
00:04:16Never.
00:04:18Baking isn't quite enough
00:04:19to satisfy Poi Man's creative urge.
00:04:22She also paints rocks
00:04:23to decorate her garden and local area.
00:04:26Stone village.
00:04:26Her intricate almond and ginger biscuit ox
00:04:29will be complete with ears and horns.
00:04:32You paint rocks
00:04:33and then leave them in the forest
00:04:34for people to find?
00:04:35Yeah, make someone happy
00:04:37when they pick up the rock in the forest
00:04:39without my name.
00:04:41Do you tell anyone?
00:04:42Not really,
00:04:43but when I go back, it's gone.
00:04:49OK, let's leave that chat there.
00:04:52Spice ears, here we go.
00:04:53Tam has also looked east for inspiration.
00:04:56I am making the Haya Safiya,
00:04:59which is the mosque in Istanbul.
00:05:01It's like the most incredible building
00:05:03I've ever been in.
00:05:04When Tom isn't holidaying with his friends,
00:05:07he's competing with them.
00:05:08Oh, yeah, baby!
00:05:12His Haya Safiya biscuits
00:05:13will feature Turkish spices
00:05:15balanced with a sharp lemon filling.
00:05:17How you doing, Tom?
00:05:18Week two.
00:05:19Well done.
00:05:19Congratulations.
00:05:20We made it.
00:05:21Honestly, after the technical last week,
00:05:22it does feel like...
00:05:23Can I be honest with you?
00:05:24I think you should have had a handshake.
00:05:27Stop it.
00:05:28Did the show stop?
00:05:28I felt like he messed up there.
00:05:31Just saying.
00:05:33How much do you want it?
00:05:34How much do you want that handshake?
00:05:35Let's pretend that we're getting that.
00:05:37It'd be amazing, wouldn't it?
00:05:39Tom's mask will require
00:05:4030 precisely measured sections of dough.
00:05:43Have I got all the colours?
00:05:44One, two, three, four, five.
00:05:45One, two, three, four, five.
00:05:46And whilst all the bakers
00:05:48will have to create multiple colours
00:05:49to build a design
00:05:50that will reveal a picture when sliced.
00:05:52It's so blue.
00:05:53Flavour could prove even more important
00:05:55than how it looks.
00:05:56Ooh.
00:05:57That's nice.
00:05:58Features that Nadia's hoping to combine.
00:06:01I am making a shape of an avocado
00:06:04and I'm flavouring it with matcha.
00:06:06Are you using colouring or just matcha?
00:06:08Just matcha.
00:06:10How much matcha have you put in?
00:06:11Not that much.
00:06:14Nadia often relies on old family recipes
00:06:16in the kitchen.
00:06:17I think Nadia's pasta's better.
00:06:19Nadia's is better!
00:06:20Her Amma's love of avocados on toast
00:06:23has inspired her chocolate and matcha biscuits.
00:06:25He doesn't like matcha,
00:06:27you know that, don't you?
00:06:28No, he hates it.
00:06:28Does he?
00:06:29Yeah, it's like his kryptonite.
00:06:31Have you practised this?
00:06:32Yeah.
00:06:33If my kids see one more avocado biscuit,
00:06:35they're going to throw it at me.
00:06:37I've been hiding them
00:06:38and my kids pack lunches and everything.
00:06:40They're like that.
00:06:42Once their dough is coloured...
00:06:44There's the tricky bit.
00:06:45The baker's designs can only be created
00:06:48by cutting and shaping multiple building blocks.
00:06:50Three mil, 6.4 wide.
00:06:53I do buy eyes.
00:06:54Don't have time to measure.
00:06:56And whilst Tom is having to use custom-made templates...
00:06:59Got a good depth.
00:07:00Aaron has also come prepared.
00:07:02I'm using the extruder to get the tongue.
00:07:05The actual design is like a baby's face.
00:07:09Aaron lives in London with his boyfriend, Anthony.
00:07:11Cheers.
00:07:12They've recently celebrated the arrival
00:07:14of their best friend, Latifa's baby girl.
00:07:17And when he would be immortalised
00:07:18in a tonka and malted milk biscuit
00:07:20dipped in milk chocolate.
00:07:23Just putting the glint on an innocent child's eye
00:07:27before they realised, working full-time, paying bills.
00:07:33Bakers, you are halfway through.
00:07:37You've got one hour left.
00:07:39If I can't finish in time, it would be a cow.
00:07:43Remember, not about the baking, about the vibes.
00:07:48Who is that?
00:07:50I'm going to start the assembly.
00:07:52The bakers are now building blind.
00:07:55I start from the inside first and then build it up.
00:07:58This, the nose...
00:08:00They won't know if they've constructed their designs correctly...
00:08:0325 mil.
00:08:04..until they slice them.
00:08:06I've never done anything like this before.
00:08:07It was such a wacky challenge.
00:08:09But that's not their only worry.
00:08:11This has got to get in the freezer.
00:08:13As soon as they begin building...
00:08:14So sticky.
00:08:16..the heat from their hands will begin melting their dough.
00:08:18It's like trying to handle cooked spaghetti.
00:08:20Just like this in the freezer.
00:08:22And whilst Tom, Aaron and Poi Man are building
00:08:25just millimetres at a time...
00:08:26These are the cheeks.
00:08:29So I press it 45 degree.
00:08:33Even the simpler designs are a struggle to build.
00:08:36Cos this is heavy, it's making the bottom a bit flat,
00:08:39so then I need to curve it again with my fingers.
00:08:43Morning, Natalia.
00:08:45Hello.
00:08:45Star Baker.
00:08:46Oh, yes. Thank you so much for it.
00:08:49Tell us all about your biscuit.
00:08:50So, my biscuit is inspired by the flag of Gjorkshire,
00:08:55where I am now live.
00:08:58You live in Yorkshire?
00:08:59Yes.
00:09:00It's a shame, actually,
00:09:01cos I'm from the sort of the Lancashire side.
00:09:03Yeah.
00:09:04To support her new life in Yorkshire,
00:09:07Ukrainian-born Natalia is training to be an accountant.
00:09:10Thank you, baby.
00:09:11So helpful.
00:09:13She's hoping her almond-flavoured white rose tribute
00:09:16to her adopted home will help her retain the Star Baker crown.
00:09:20What's Star Baker in Ukrainian?
00:09:22Zyrka.
00:09:23Zyrka.
00:09:24Zyrka.
00:09:24Zyrka.
00:09:25OK.
00:09:26When I was making these at home,
00:09:28my boyfriend was like,
00:09:29is it the Millennium Falcon?
00:09:30And I was like, well, obviously no,
00:09:32but maybe I'll say these were going to be boats,
00:09:35but now they're Millennium Falcon.
00:09:37Jasmine is a keen, wild swimmer.
00:09:40And her love of the water
00:09:43has inspired spiced orange biscuit boats.
00:09:46I need to get them in the freezer in five minutes' time,
00:09:49so we're up against it.
00:09:51But Jasmine's boats...
00:09:52Go fast, they're right.
00:09:54..aren't the only design already on their way to the freezer.
00:09:57What's it look like?
00:09:58You haven't given any idea, have you?
00:10:00It's a carrot.
00:10:01It's a carrot.
00:10:02It's an orange.
00:10:03It's an orange.
00:10:05Oh, you know, I was close.
00:10:07Wine o'clock.
00:10:09Wine o'clock.
00:10:10Leighton gets all his bakes taste-tested
00:10:12by his best friend, Audrey.
00:10:14Oh, they're nice.
00:10:16Your baking's improved.
00:10:18She's approved these orange-sliced biscuits
00:10:21with a chocolate-orange ganache dip.
00:10:23You're all right?
00:10:24You're not too stressed.
00:10:24You seem a bit, like, stressed.
00:10:26Shall we dance?
00:10:27Come on, let's dance.
00:10:27Let's get rid of the stress.
00:10:29There may be trouble ahead.
00:10:32Let's chill out.
00:10:33It's all right for you to say that, isn't it?
00:10:35You know I've done this show.
00:10:36I know.
00:10:37I've been in the stress.
00:10:38But I know where the door of the oven is.
00:10:42There goes the last layer.
00:10:44Whilst the simpler designs are ready to chill...
00:10:46Looks very strange, doesn't it?
00:10:49Ooh!
00:10:50..those planning to impress the judges
00:10:52with something more complex...
00:10:54I've got five minutes to do with the whole thing,
00:10:56ten minutes to chill it again.
00:10:57..could be starting to regret it.
00:10:58This is so fiddly.
00:11:02I need to start building now,
00:11:04otherwise I won't have time.
00:11:06I will have to build a year and whole separately.
00:11:10Now I'm just doing the bits of the face.
00:11:12My first practice, my boyfriend actually said
00:11:14they look like Edward Monk's The Scream.
00:11:17They look pretty scary.
00:11:19To complete the face on his design,
00:11:22Toby has come up with a shortcut.
00:11:23You just start with the main features
00:11:25and then let this dough get quite soft.
00:11:28It doesn't look pretty,
00:11:29but you just kind of like slop it in,
00:11:31like filling holes in your house.
00:11:33Toby and his girlfriend Sid
00:11:35have recently bought their first home,
00:11:37which they share with their rescue dog Bex.
00:11:39Leave it.
00:11:40OK.
00:11:41Good girl.
00:11:43He'll attempt to build banana and peanut
00:11:45flavoured Bex biscuits.
00:11:47The slopping it method doesn't feel like
00:11:49you should be doing it to something
00:11:50you're going to serve Prue and Paul,
00:11:51to be honest.
00:11:53One baker plans to serve Prue and Paul
00:11:55the most important meal of the day.
00:11:57I'm making eggs and bacon on toast.
00:12:01And so you've got the yolk,
00:12:03the white, the bacon, the bread.
00:12:04Do you think you've been a bit mean with the bacon?
00:12:07You've got to look after your cholesterol, Prue.
00:12:09I see.
00:12:10Jessica works as a healthcare systems designer
00:12:12and works out every weekend at a local skate park.
00:12:18She's flavouring her breakfast biscuits
00:12:20with another of her guilty pleasures,
00:12:22Cherry Bakewell.
00:12:23Who do you fear?
00:12:25Who do you think's really good?
00:12:26Toby?
00:12:27Everyone is.
00:12:28You fear everyone.
00:12:29That's why last week I was at this.
00:12:31Surely not Poyma.
00:12:33She paints pictures on rocks and then puts them in the forest
00:12:36and doesn't tell anyone.
00:12:37That's so nice.
00:12:39Yeah.
00:12:40I need to put it back in the freezer.
00:12:42These need to get chilled quite heavily
00:12:45before you slice them,
00:12:46because if it's too soft,
00:12:47it will collapse under its own weight.
00:12:51Oh, I have time to do the horn.
00:12:54What am I doing?
00:12:56Come on.
00:12:57I still haven't been freezing.
00:13:00How long are you seeing in a freezer?
00:13:0415 minutes.
00:13:04But some bakers can't just chill.
00:13:09Cream cheese icing time.
00:13:11Banana cream cheese icing time.
00:13:13I'm just melting some chocolates for the back of them.
00:13:16This is my whipped orange ganache.
00:13:18Oh, my God.
00:13:19You can't go wrong with chocolate orange, though.
00:13:20Can you taste it?
00:13:21No, I'm all right.
00:13:22I'll add too much in week one.
00:13:25Coming to help.
00:13:26Away from hairdressing and baking,
00:13:28Leslie's passions are her garden.
00:13:30You're going to get wet.
00:13:31And her dogs, Norman and Marley.
00:13:33Bonkers dog.
00:13:34But it's her love of cupcakes
00:13:36that's inspired her whipped chocolate ganache-filled
00:13:38orange cupcake biscuits.
00:13:40What's this about you being able to do with Brummie Accent, then?
00:13:43Because my partners, Mum and Dad, are from King Standing.
00:13:47That's where I'm from.
00:13:48Is it?
00:13:48All right.
00:13:49No, but are you all right, babs?
00:13:50I'm all right.
00:13:50I'm fine.
00:13:53So I'm making mincemeat
00:13:54and then infusing that into a white chocolate ganache.
00:13:57This is going to be modelled after my cat.
00:14:00Last Christmas, he stole the mince pie straight out of my hand.
00:14:03Rescue cat Victor lives in Belfast
00:14:05with Ian and his girlfriend, Dervla.
00:14:07He is really living up to the black cat reputation.
00:14:12His mince pie crime will be recorded
00:14:14in a spiced orange biscuit filled with mincemeat ganache.
00:14:17I want him to be shamed publicly on TV.
00:14:22Look straight into the camera and tell him,
00:14:24Victor, you've been out of order and now we're going to shame you.
00:14:28Imagine shaming a cat.
00:14:32What time are we on?
00:14:3445 minutes remaining.
00:14:36Now it's a balancing act,
00:14:37letting the whole thing chill long enough
00:14:39that you can slice it really neatly.
00:14:40But I'm worried about baking time.
00:14:42I'm so worried about this.
00:14:44Take the dough out of the freezer too soon
00:14:47and their design could collapse when cut.
00:14:49Now I do the years in Fonda and Horn.
00:14:52It's a last-minute plan.
00:14:54But left too long
00:14:55and there won't be enough remaining time
00:14:57to bake and deliver the snap the judges have demanded.
00:15:00It's a lot of weird and a rind, isn't it?
00:15:02I'm just waiting.
00:15:03Stop looking at other people.
00:15:04You're actually constantly not looking at other people.
00:15:07You know what you're doing.
00:15:08Five minutes.
00:15:10It's the moment of truth.
00:15:12Cue pretentious music.
00:15:14I need to do this in five minutes.
00:15:17Upside down, there could be an ice cream.
00:15:19Hopefully.
00:15:21It's a dental floss.
00:15:23If I used a knife, it would make it uncircular.
00:15:29Just a bit squishy.
00:15:32I'm not cutting them very, very thick
00:15:35because I still want them to have cocoa dough.
00:15:37See it?
00:15:38Are you going in yet?
00:15:39No. How long have we got left?
00:15:41You have half an hour left.
00:15:43Are you messing?
00:15:45No pressure.
00:15:46They look like cupcakes here.
00:15:49I'm going to put them in.
00:15:51Hopefully we'll have enough time to finish these.
00:15:56Whilst everyone else is baking or slicing...
00:15:58Eggs and bakey?
00:15:59Not long enough.
00:16:01Hoy man, Tom and Aaron are still chilling their biscuit dough.
00:16:04The oven is on, the oven is ready, the oven is primed.
00:16:08Look at this, we have these!
00:16:10Woohoo!
00:16:11Good luck, girls.
00:16:14She's alive.
00:16:15I mean, it looks about as close to Vex's as a biscuit can.
00:16:19I'm a bit nervous about this now, Jonas.
00:16:21I'm a bit nervous about this now, Jonas.
00:16:21I'm a bit nervous about this now, Jonas.
00:16:21Wait, Victor.
00:16:23Pray for me.
00:16:26Trust the process, trust the timing.
00:16:29Oh, it's got holes.
00:16:31It doesn't look like an ox.
00:16:33It's quite an abstract ox.
00:16:35It looks like a cow.
00:16:38It's okay.
00:16:39It's what it needed to look like.
00:16:47It's a spitting image of Winnie.
00:16:48Literally like she's here with me now.
00:16:50Douche, douche, douche, douche.
00:16:51Oh, it's not even.
00:16:54I just don't want them to brown too much.
00:16:57Such a fine line between overbaits and underbaits.
00:17:00Whoa.
00:17:02Oh, this one looks...
00:17:04Is he winking?
00:17:05Oh, she's lost her eye.
00:17:06Imagine, like, a little bit of black hair.
00:17:08It looks a little bit like Noel.
00:17:13I'm not even joking.
00:17:15It's so good.
00:17:16Can we actually cook this?
00:17:17Can you give me that?
00:17:18You're cooking.
00:17:18All right, then.
00:17:19I'm going to cook this.
00:17:20Let me put it in there.
00:17:21And I'm going to...
00:17:23Look at the resemblance.
00:17:25Close one eye.
00:17:30They're not quite crispy enough.
00:17:34Get them in the oven.
00:17:37My God.
00:17:39It's taking a bit of time.
00:17:40Hurry up.
00:17:41I've pushed it up a bit.
00:17:42How many times?
00:17:44My God.
00:17:44You've got 15 minutes left.
00:17:46We're not going to have the best nap in the world.
00:17:48I'm praying.
00:17:49Thank you so much.
00:17:55If I take them out too soon, because they might have butter in the dough, they'll be soft.
00:18:00I'm scared, I'm scared.
00:18:01If I leave them in too long, because they might have sugar as well, they will be too
00:18:05hard.
00:18:06What?
00:18:08What do I want to do?
00:18:09How many minutes have we got left?
00:18:11You've only got five minutes left.
00:18:13I'm just going to have to melt.
00:18:15Right.
00:18:16Here we come.
00:18:18I hope it's done.
00:18:19Mmm.
00:18:20Oh.
00:18:25Oh, no.
00:18:26It won't stick.
00:18:27I'm just dipping my biscuits.
00:18:29How much time do we have?
00:18:31Bakers, you only have one minute left.
00:18:34It'll be all right.
00:18:36The year and home is looking really silly.
00:18:38Do you want hands?
00:18:39Yeah, put it.
00:18:40Just dip, and then just swipe, and then pop them there.
00:18:45Bakers, your time is up.
00:18:49Please step away from those juicy biscuits.
00:18:53I hope they're not juicy.
00:18:55Something would have gone wrong.
00:18:56They look gorgeous.
00:18:58You know what, darling?
00:18:59They are what they are.
00:19:00They look so good.
00:19:02Thanks.
00:19:03I think they look like pick now.
00:19:06Does Noel count?
00:19:09Oh, no, it's hot.
00:19:16It's judgement time for the baker's signature slice and bake biscuits.
00:19:20Hi, Nadia.
00:19:21Hi, Nadia.
00:19:22Hi, Nadia.
00:19:38Probably could have done with a little bit longer in the oven.
00:19:40Because you've got such a thick middle.
00:19:43Definitely under baked.
00:19:44And I don't think the flavour's quite strong enough.
00:19:47Prue's right.
00:19:47If you're going to put mash in, then put it in.
00:19:49Yeah.
00:19:49Regardless of whether we like it or not.
00:19:55It looks like a cat.
00:19:57She's quite cat-like.
00:20:00The design is stark.
00:20:02They are cinnamon honey biscuits with banana, cream cheese frosting and peanut parling.
00:20:07God, there's a lot going on in there.
00:20:08I find the peanut overwhelming.
00:20:10Be careful about putting too many things in there.
00:20:13Yeah, I think you're overloading it.
00:20:17He's a bit sad, isn't he?
00:20:19He's an angry boy.
00:20:20You've lost a bit of definition on it.
00:20:22A little bit.
00:20:22These are winter spice with mincemeat ganache.
00:20:26Mmm, I love the flavour.
00:20:27Spice blend is spot on.
00:20:29Just needed to be sharpened up.
00:20:34They are beautifully executed.
00:20:36Really neat.
00:20:37It's a very simple design, but so effective.
00:20:39There's some nutmeg and cinnamon inside the biscuit and then chocolate, ganache and then the caramel.
00:20:44The flavours are absolutely delicious.
00:20:47Knees longer than the oven.
00:20:48Okay.
00:20:48It's just a little bit underbaked.
00:20:55It's very detailed and you've done it really well.
00:21:00I love how neat these are.
00:21:01It's clever.
00:21:02Really clever.
00:21:03The filling is a lemon curd and the flavour of the biscuit should be Turkish spices.
00:21:09It's quite delicately spiced, but I think it's really delicious.
00:21:13Curd is beautifully set as well.
00:21:17It's just the bake is not quite there.
00:21:19I would have given that another five minutes.
00:21:24I think you've managed the orange beautifully.
00:21:27These look amazing.
00:21:28Very clever.
00:21:29Well baked.
00:21:30Great flavour.
00:21:31I mean, what's not to like about chocolate and orange?
00:21:38Does it really look like a rose?
00:21:40Yes.
00:21:41Yes.
00:21:41It is very almondy.
00:21:43The flavour of the almond is good.
00:21:44But they are a bit soft, which is surprising because they're very thin.
00:21:53What is it?
00:21:53I have to change my...
00:21:54Is it a Pokemon?
00:21:56This is meant to be an ox, wasn't it?
00:21:58Did you just add them?
00:21:59Yeah.
00:22:00Did you just stick that on?
00:22:01Yeah, she did.
00:22:02I think it looks like some sort of creature.
00:22:06Yeah.
00:22:08The ginger is really hot.
00:22:10Your ginger level needs to come down a little.
00:22:12Bit soft.
00:22:13But otherwise, it does look quite striking.
00:22:15You just can't identify what it is.
00:22:16OK, thank you.
00:22:18It's a biscuit.
00:22:18It's a biscuit.
00:22:21I really like the look of them.
00:22:23I do think they're witty.
00:22:25I've made a almond and cherry biscuit.
00:22:29The level of almond is beautiful.
00:22:30And the little kick of that cherry, it's almost quite tart.
00:22:33But I think, again, almost everybody's underbaked their biscuits.
00:22:37Mm-hm.
00:22:40Looks like an ice cream.
00:22:41Whatever you want them to be, Paul.
00:22:43Whatever you want them to be.
00:22:45We have got a sugar biscuit and a chocolate orange ganache.
00:22:49All I can taste is chocolate.
00:22:51You could have done with less filling and a longer bake.
00:23:00I quite like the look of them.
00:23:01They're very cartoony.
00:23:03I think they're charming and they're nicely done.
00:23:05What's all that in the bake?
00:23:06It was chocolate, but it hasn't set.
00:23:07It is a baby and it could be an accident.
00:23:10Do you know what I mean?
00:23:10Yeah.
00:23:11And it's very nice.
00:23:12Enjoy your biscuit.
00:23:15They're lovely and thin.
00:23:17Lovely.
00:23:18They are tonka and malt.
00:23:20Malt.
00:23:21Oh, they're delicious.
00:23:22And that hint of chocolate, weirdly.
00:23:24That's the malt.
00:23:25And the layers of flavour come one after another.
00:23:28It's really lovely.
00:23:29Yeah, well done.
00:23:30Larange.
00:23:30Hold on.
00:23:30Before you go, guys.
00:23:32Is there someone we should be meeting?
00:23:34There's also Noel.
00:23:37We're going to take it and give it to him.
00:23:39Yeah, give it to him.
00:23:40Thanks, Aaron.
00:23:41Thanks, Aaron.
00:23:42They picked up on the chocolate, but the flavour came through.
00:23:45So, here's what it is.
00:23:46And it's good.
00:23:49I think everyone got the same feedback, which was underbaked,
00:23:51which is good because I was nervous they were going to be overbaked.
00:23:54It's not too negative, but it's not quite positive.
00:23:59Well, I don't think I'm going to make the avocado biscuits again.
00:24:03The bakers have no idea what biscuit they'll be asked to bake next.
00:24:07It's time for your technical challenge.
00:24:10And this one has been set by the lethal weapon herself, Prue Leaf.
00:24:14Prue, any words of wisdom?
00:24:17Use your temperature probe.
00:24:20Not sure if that's going to be helpful.
00:24:22I like the word probe, though.
00:24:24As ever, this technical challenge will be judged blind,
00:24:26so we're going to have to ask the judges to leave the tent in a style of their own choosing.
00:24:32They've opted for the bog-standard walk.
00:24:34I was hoping for a cartwheel.
00:24:36Prue would like you to bake her take on the classic chocolate hobnob.
00:24:41Your hobnob should be topped with a thin layer of caramel
00:24:44and have two different feathered chocolate designs.
00:24:48You have two hours to produce Prue's delicious dunkers.
00:24:52And I've got two hours to get over the fact that Noel keeps using the phrase
00:24:54Prue's delicious dunkers.
00:24:56On your mark.
00:24:57Get set.
00:24:58Delicious dunkers.
00:25:00Bake!
00:25:04Oh!
00:25:06Hobnob's my favourite dunker.
00:25:07But then, have you noticed with a hobnob that when you maybe dunk it at least four times,
00:25:10it's actually drunk your tea before you've got there?
00:25:12So, I feel it is only right that I should know how to make one, but I do not.
00:25:16All the bakers have been given the same ingredients and Prue's pear damn recipe.
00:25:22The first step is make 12 biscuits and the second step is bake.
00:25:27That's it.
00:25:28This is going to be interesting.
00:25:32So, Prue, chocolate hobnobs.
00:25:34Why did you pick these for the technical?
00:25:36Well, I love a hobnob.
00:25:37I mean, who doesn't?
00:25:38But you've got the addition of the caramel.
00:25:40Just to give them a bit more of a challenge.
00:25:42First, they need to make the biscuits, but they must cut the biscuits before they bake them.
00:25:46They're so crumbly.
00:25:48If you try to cut a sheet of hobnob, it'll just sprout a bit.
00:25:52Oh, wow.
00:25:53The worst problem will be too much caramel.
00:25:55You need just enough to cover the bottom of the mould.
00:25:58But that may be more for me than you because you've got a sweeter tooth.
00:26:01And then they must chill.
00:26:03If the caramel isn't properly set, it won't come out.
00:26:05And then comes the chocolate.
00:26:07They've got to be ready to go with the feathering before the chocolate sets.
00:26:11I think this is a tricky challenge.
00:26:13The timing has to be right.
00:26:14I'm going to try this.
00:26:17That's a delicious ooty hobnob, that.
00:26:19Very thin caramel.
00:26:21Mmm.
00:26:21I'm going to go for another dunk.
00:26:23Can I have a top of a tea, please?
00:26:25Me too.
00:26:27So I'm creaming the butter and sugar together.
00:26:29Then I'm going to put the flour in.
00:26:31I'm going to put golden syrup in now.
00:26:33Put the oats in.
00:26:35Flour in.
00:26:35Mix, mix, mix, mix.
00:26:37I've got to make 12, so I'm going to roll it out on some parchment.
00:26:41Pressing down in this ring mould.
00:26:42I just want them to be even.
00:26:43Hopefully I can still get two more out of this,
00:26:45because I'm kind of short right now.
00:26:47Hello, Tom.
00:26:48Oh, hello.
00:26:48How did the judging go?
00:26:50No handshakes.
00:26:51I don't think we've seen one yet.
00:26:52What would you do if you got a Hollywood handshake?
00:26:53Who would you phone first?
00:26:55It would be my boyfriend to say, if it goes any further, are we okay with it?
00:27:01This doesn't look right.
00:27:05I'm thinking bake the whole thing first and then cut, or mould them with the cutter and bake.
00:27:12No idea.
00:27:13I managed to cut out nine.
00:27:15I'm just re-rolling the scraps to get the remaining three.
00:27:19All right so far?
00:27:20It's quite crumbly.
00:27:22I've got a feeling I've done this all wrong.
00:27:24Mmm.
00:27:24It's very dry.
00:27:26It doesn't stick together.
00:27:27You know what?
00:27:28I'll just bake it like that and then cut.
00:27:32No idea how long I'm putting them in for.
00:27:33I'm going to put mine in for 16 minutes.
00:27:36Chopping it.
00:27:39Make the caramel.
00:27:41I'm going to do a dry caramel.
00:27:43The risk is you can burn it very easily.
00:27:45You just heat up sugar, don't you?
00:27:48And then?
00:27:48And then you put one of those temperature things in.
00:27:50The only time I've ever used a temperature probe is when someone's ill.
00:27:54Why is it not called a thermometer?
00:27:55Why is it called a temperature?
00:27:56Yeah, a thermometer.
00:27:57Probe's implying it's going to be very hot.
00:28:00Ooh, up a nose.
00:28:01I want to take the temperature of this caramel.
00:28:03Although I don't know if she meant use the probe for the caramel or for the chocolate.
00:28:08I don't remember how to make caramel.
00:28:10I'm guessing.
00:28:12You shouldn't stir it until it's caramelised,
00:28:15because the caramelisation changes the structure and stops it crystallising.
00:28:19It's stressful this is, isn't it?
00:28:21Have you ever made a hobnob before?
00:28:23Never.
00:28:23I'm bad.
00:28:24I buy them all the time.
00:28:25Who do you buy them for then?
00:28:26My kids.
00:28:27How many kids you got?
00:28:28Two.
00:28:29Oh, boy and a girl?
00:28:30One girl, one boy.
00:28:31Oh, boy and a girl?
00:28:32Yeah, boy and a girl!
00:28:34Caramel looks nice.
00:28:36It's very smooth.
00:28:37This is not right.
00:28:39I'm going to start again.
00:28:40Oh, I don't know what happened.
00:28:42I'll let it do another caramel.
00:28:44Just a few seconds and it goes from caramel to burn.
00:28:48When it's biscuit week, why is it not the biscuit that's the hard part?
00:28:53Bakers, you are halfway through.
00:28:55You've got one hour left.
00:28:56My biscuits are awful.
00:28:58I'm bringing them out.
00:28:59I'm coming out.
00:29:00Whoa, they have spread like crazy.
00:29:05Ugh.
00:29:07They seem okay.
00:29:08They seem cooked to the right.
00:29:09Crunch.
00:29:10Oh, you're going to have to cut them.
00:29:11Needs must.
00:29:12I don't have enough.
00:29:14It's not 12.
00:29:16How many have you got?
00:29:17Ten.
00:29:17Oh, gosh.
00:29:18Do you know what?
00:29:18I reckon you could do another two out of these.
00:29:20Do you know what I mean?
00:29:21Enjoy them together in a moment.
00:29:22Should be okay.
00:29:23You need to do something.
00:29:26Make the caramel done and then spoon some into the silicone moulds.
00:29:30Spoon some?
00:29:31How many some?
00:29:32It says, this makes more than you need.
00:29:34So it's a bit of a trip up.
00:29:36Put too much caramel into their moulds.
00:29:38She only wants a thin layer.
00:29:40And the baker's hobnobs will taste of little else.
00:29:43Just doing a random tablespoon.
00:29:44For some reason that feels right.
00:29:46A little bit thick.
00:29:48I think you're my good luck charm because this is actually working.
00:29:52I'm actually an angel.
00:29:53You'll find that out.
00:29:54You'll go, Noel's good this year.
00:29:56And everyone will go, there's no one called Noel.
00:29:57I don't know what you're talking about.
00:30:00I think we did it.
00:30:01I'm pouring this straight into the mould.
00:30:03Chucking the mould in the freezer.
00:30:04How much caramel do you have to give it then?
00:30:06Well, I want enough that they can taste it.
00:30:07I'm trying to spread it.
00:30:09You can't be cheated out of caramel.
00:30:12What have I done?
00:30:15Try again, try again, try again.
00:30:17Can we get a time check?
00:30:18You have half an hour left.
00:30:20Oh!
00:30:22So, step four is place a biscuit on top of the caramel.
00:30:25I want these to fit in here.
00:30:26Get in.
00:30:29The cutting and stuffing technique is actually working.
00:30:33Didn't you win the technical?
00:30:34I won the technical.
00:30:35You're the technical whiz kid.
00:30:37Well, I was the technical whiz kid once.
00:30:39They're very crunchy.
00:30:41A little bit worried.
00:30:43I'm going to chill them in the freezer to firm them up.
00:30:45Biscuits are in the freezer with the caramel
00:30:47because it is currently 29 degrees in the tent.
00:30:52Coat six of the biscuits with dark chocolate,
00:30:54then coat the remaining six biscuits with caramel chocolate.
00:30:57Are you tempering the chocolate?
00:30:58I just temper it all just in case.
00:31:00Normally with a biscuit, I wouldn't bother tempering it,
00:31:02but then I'm like, we're on the bake-off.
00:31:05Everyone's got some more.
00:31:06This is out, so I'm just doing it
00:31:08to look like I know what I'm doing.
00:31:09I'm trying to get this to, like, 32 degrees-ish.
00:31:12The caramel looks terrible.
00:31:14That's all right, isn't it?
00:31:17I have never tempered caramel chocolate before.
00:31:19I've only heated it lightly,
00:31:21and it feels extremely stiff.
00:31:23Oh, God, I don't have enough biscuits.
00:31:26This is mine.
00:31:27Quick, quick, quick!
00:31:29Go, go, go.
00:31:30Bacons, you have ten minutes left.
00:31:33Lord have mercy.
00:31:35Careful.
00:31:37My caramel's not set.
00:31:38I didn't use my probe.
00:31:40I thought it was for tempering the chocolate.
00:31:42Oh, no.
00:31:43These are not good noises that I'm hearing from down here.
00:31:46Nothing to see here, people. Thank you.
00:31:48Woo!
00:31:54What a bloody mess.
00:31:56They stick together.
00:31:58It's not set.
00:31:58It won't come out.
00:31:59I'm going to dip the biscuits upside down in the chocolate.
00:32:03Dip and go.
00:32:03Considering how bad they looked when they came out of the oven,
00:32:06I don't feel that awful about them.
00:32:08I need to put some chocolate on.
00:32:10It looks a bit too much.
00:32:11When you feather,
00:32:13the under-chocolate should be slightly melted.
00:32:15The little lines need to sink into the main chocolate on top.
00:32:19I think this is what you do to make a bit of feathering.
00:32:22Oh, no, maybe not.
00:32:25So beautiful.
00:32:26I love it.
00:32:27Yeah!
00:32:29Bakers, you have one minute left.
00:32:31No, well, you're done.
00:32:33Oh, no.
00:32:34This is awful.
00:32:35At least four of them are going to be different,
00:32:37so hopefully that gets me at least some brownie points.
00:32:39No, it's not feathering well.
00:32:41Too thick.
00:32:42The caramel at the bottom.
00:32:44Ah.
00:32:46Oh, my God.
00:32:47That's completely wrong.
00:32:49Ah.
00:32:50These actually look kind of sick.
00:32:52It's like Russian roulette.
00:32:54Please pick the good one.
00:32:56Oh, no.
00:32:57Why?
00:32:58Why?
00:32:59Just relax.
00:33:00I can't relax.
00:33:01Just give a breath.
00:33:02Can't watch.
00:33:03It's all too thick,
00:33:04but I can't even get better at all.
00:33:06It won't come out.
00:33:07OK, bakers, your time.
00:33:10This is ridiculous.
00:33:12Is...
00:33:14Up.
00:33:15This is ridiculous.
00:33:17This is ridiculous.
00:33:18Please bring your hobnobs up to the front
00:33:20and place them behind your photographs.
00:33:23Yours are beautiful.
00:33:26I'm the number 12.
00:33:28Toby smashed it.
00:33:29Toby.
00:33:30Yeah, those are beautiful.
00:33:31I will be at the bottom.
00:33:33Why?
00:33:33What happened?
00:33:34Look at my one.
00:33:36Oh, my God.
00:33:37Just everything wrong.
00:33:41It's hobnob judgement time.
00:33:44Paul and Prue are expecting 12 perfectly crunchy oat biscuits
00:33:47topped with deliciously smooth caramel
00:33:49and delicately feathered chocolate.
00:33:51And they'll have no idea who's his who's.
00:33:54Start with this one, Prue.
00:33:57Mmm.
00:33:58They're all over the place.
00:33:59Feathering hasn't worked.
00:34:00That one's not bad.
00:34:01And then the rest are awful.
00:34:02At least it's crispy.
00:34:04That is going to be really sweet.
00:34:06I know it's quite difficult to get thin caramel,
00:34:08but it really is important because that biscuit isn't very thick.
00:34:12The bake on the hobnob is pretty good.
00:34:13But they don't look good.
00:34:15And the caramel's too thick.
00:34:16Right.
00:34:17Shall we have a go at this one?
00:34:18They're all odd shaped.
00:34:19It's not very consistent, is it?
00:34:21Yeah, I mean, too much caramel.
00:34:23It tastes OK, but it's too much caramel
00:34:24and the chocolate's all over the place.
00:34:26How can you do two centimetres of decoration
00:34:29and try and feather that?
00:34:30You need a machete.
00:34:32It's everything.
00:34:33Caramel, biscuit, everything's too thick.
00:34:35Mmm.
00:34:36In fact, the caramel layer is thicker than the biscuit.
00:34:39Now, there is feathering on this.
00:34:40It's still not very delicate, though.
00:34:42Now, that's not too bad.
00:34:44Look, that is a nice thin layer of caramel.
00:34:46Yeah, the balance between the three, the chocolate, caramel
00:34:48and biscuit is good.
00:34:49These are much more delicate.
00:34:51But it's sort of been smeared.
00:34:52It's not really feathered, is it?
00:34:54It's thin, though.
00:34:55Really thin.
00:34:56I like that.
00:34:57That's the right proportion.
00:34:58It's thin, yeah.
00:34:58There's three times as much biscuit as caramel.
00:35:01Yeah.
00:35:01And then about the same amount of caramel as chocolate.
00:35:03It's very nice.
00:35:04I like that one.
00:35:05OK.
00:35:05Now, these look quite neat,
00:35:07although the biscuit does look quite thick.
00:35:09It could seem well.
00:35:10Chocolate's quite thick on that.
00:35:11It's not the caramel or the biscuit.
00:35:12It's the chocolate.
00:35:13It's a bit uneven.
00:35:14Because the biscuit is slightly domed,
00:35:16the caramel is thick at the edges,
00:35:17and nice and thin in the middle.
00:35:18They're good.
00:35:19There's a lot of feather in here as well,
00:35:21but look at the way they're rounded.
00:35:23Let's see.
00:35:24Nice.
00:35:24I like that proportion.
00:35:26Mm.
00:35:26It's quite a chewy biscuit.
00:35:29Oh, dear.
00:35:30They're all over the place, aren't they?
00:35:32Look how thick that caramel is.
00:35:34It's the same thickness as the biscuit.
00:35:35Nicely baked.
00:35:36It is, but the appearance is not good.
00:35:38OK.
00:35:39Where are the rest of the biscuits?
00:35:41Look at the chocolate.
00:35:42What?
00:35:43You're kidding me.
00:35:44They've been decorated in a mould, haven't they?
00:35:46That's why it's so thick.
00:35:47It's like a millionaire's shortbread.
00:35:49I can't see any caramel.
00:35:50I think there must be some under there somewhere, possibly.
00:35:53These look really good.
00:35:55Very delicate.
00:35:56And all matching.
00:35:57I mean, all the caramel ones look as if they've been made by a machine.
00:36:00They're absolutely perfect.
00:36:02Caramel looks perfect.
00:36:03Nice and thin.
00:36:07I don't think that's a perfect hobnob.
00:36:09It's nice.
00:36:10Moving on to the last and maybe the least.
00:36:13They've really tried to be delicate, but...
00:36:15I mean, I think it looks like a hurry.
00:36:20The biscuits overbaked.
00:36:21Not the best.
00:36:23Prue and Paul will now rank the hobnobs from last to first place.
00:36:27In 11th place, we have this one.
00:36:30Poe Man.
00:36:31What went wrong?
00:36:32Everything gone wrong.
00:36:33In 10th spot, we have this one.
00:36:35That's me.
00:36:36Were you trying to pipe through a hose?
00:36:39In 9th place, we have this one here.
00:36:42They're very uneven.
00:36:44Aaron is 8th.
00:36:45Jessica, 7th.
00:36:47Tom, 6th.
00:36:48Ian is 5th.
00:36:50And Jasmine is 4th.
00:36:51And then in 3rd place, we've got these ones.
00:36:54Natalia, apart from the fact that the caramel is not quite even,
00:36:57they're nice biscuits.
00:36:58In 2nd spot, we have this one.
00:37:03Nadia, really nice, but just not as good as number 1.
00:37:06Which means our winner is Toby.
00:37:09Well done.
00:37:09They're very delicate.
00:37:11The feathering is perfect.
00:37:12Very uniform.
00:37:13Good job.
00:37:16I'm absolutely buzzing.
00:37:17Prue said it was the perfect top log,
00:37:20which I will wear as a badge of honour forever.
00:37:22I read in the brief, said,
00:37:23don't use all the caramel.
00:37:25And guess what I did?
00:37:26Starting off good and slowly descending.
00:37:28I just need to make sure that neatness is a priority tomorrow.
00:37:32Try to practice tonight and keep my place, hopefully.
00:37:39Ten.
00:37:44Oh, it's going to get so hot.
00:37:47I feel it getting hot already.
00:37:48After today's spectacular showstopper, we'll crown Biscuit Week's star baker
00:37:52and reveal who will have to leave the bake-off tent.
00:37:55I have enjoyed Biscuit Week, mainly for the biscuits.
00:37:59It's been great.
00:38:00Biscuit Week is one of my favourite weeks.
00:38:02Also, you've come as a biscuit. Look at your tan.
00:38:06I have no idea where they're going because they do something really well
00:38:10and then the next challenge, they're going back with them.
00:38:12I think Leighton and Aaron both had nice biscuits in the signature.
00:38:15But then in the technical, he came eighth and then Leighton ended up tenth.
00:38:19The one I'm worried about is Poiman.
00:38:21She has to do really well in the showstopper and a few people have to do really badly
00:38:25and then she'll save herself.
00:38:27Coming into the showstopper, I think Jasmine and Tom are sort of up there in line for star baker.
00:38:32No handshakes though, right? Two weeks running.
00:38:34What's that about?
00:38:35I think my handshake's still on holiday, to be honest.
00:38:38How does he get home? Just crawls like that.
00:38:41It's like the Addams Family.
00:38:48Hello lovely bakers, welcome back to the tent.
00:38:51And your showstopper challenge is all about time.
00:38:53So the judges would like you to create a biscuit time capsule.
00:38:58Now your biscuit time capsule should be highly decorated and filled with at least five edible mementos.
00:39:05We'll then go and bury them at the back of the tent.
00:39:08And then in a thousand years time, they'll dig them up and holograms of Paul and Prue will judge them.
00:39:13We're only joking. They'll judge them in four hours.
00:39:17On your marks.
00:39:18Get set.
00:39:18Bake to the future, Marty.
00:39:24Move fast, but think a lot.
00:39:27I'm gonna be sore to time.
00:39:29I just want to do okay.
00:39:31Middle of the road is absolutely fine.
00:39:33I can't do this.
00:39:36Today's showstopper challenge, our bakers have to make time capsule with a minimum of five elements inside.
00:39:42It's a memory box, essentially.
00:39:44We don't want just some boring cardboard box to look at.
00:39:47The box itself needs to tell us lovely stories.
00:39:51Stability is critical.
00:39:52Engineering skills, architectural skills, artistic skills to make the time capsule look amazing is also integral to this challenge.
00:39:59And the memories inside have to be really exquisitely decorated.
00:40:04We want to be able to think, isn't that a perfect little teddy bear or isn't that a wonderful violin?
00:40:09The time capsule and all the elements inside could actually be made with one type of biscuit, but I'd like
00:40:14to see a little bit of diversity to show off the skills of the bakers.
00:40:19I'm looking for a surprise.
00:40:21I want to think, my goodness, that's brave.
00:40:23And then I want it to taste wonderful.
00:40:25And I'd quite like it to be witty and amusing.
00:40:29Not much to ask.
00:40:33Morning, Leighton.
00:40:34Good morning.
00:40:35Hi, Leighton. How are you?
00:40:36Tell us all about your time capsule.
00:40:38I am going to make a piano from when I was growing up.
00:40:42What is it, a grand piano that goes like that?
00:40:44It's not going to be quite so grand.
00:40:46Leighton's future in the competition rests on a black gingerbread piano containing shortbread memories of his childhood love of maths
00:40:53and one of the most sought-after items in Britain.
00:40:57I've got my Blue Peter badge from when I was 11.
00:40:59You haven't got a Blue Peter badge, have you?
00:41:01Oh, how lovely.
00:41:02What did you do for that?
00:41:03In those days, you used to be able to save silver paper and you could send it off there.
00:41:07Yeah, I remember, yeah.
00:41:07And I used to go around all the neighbours for months and months and months collecting all the files.
00:41:12I didn't raise some money for help the agent.
00:41:14Oh, that's so lovely.
00:41:15Leighton's not the only baker preserving childhood memories.
00:41:19Today we are making my granny's cottage.
00:41:23Tom's cardamom spice biscuit cottage will store lemon cream filled brandy snap memories of his grandad's cigars, his love of
00:41:29breakfast cereal and fishing.
00:41:31So much going on.
00:41:33Today is a real fast-paced one.
00:41:35If you were doing this at home, how long would it take?
00:41:37A day.
00:41:38A day?
00:41:39I mean, I would just give myself a day because things have to cool.
00:41:41Honestly, it's the cooling.
00:41:43Today it's going to get very hot in the tent, so my aim is to keep all the biscuits as
00:41:47cold as possible.
00:41:48It's called the Highland Holiday Time Capsule.
00:41:51Basically, I've just moved down to London and I'm missing Scotland a lot.
00:41:55Nestled in Jasmine's gingerbread picnic basket will be memories crafted in three different flavours of classic Scottish shortbread, including thistles,
00:42:04mountains and a Highland essential.
00:42:07I'm making an umbrella because it always rains in Scotland and I have so many happy memories of it raining
00:42:12in Scotland.
00:42:12As Jasmine, Tom and Leighton roll back the years, Natalia only seems to be travelling back to cake week.
00:42:20My box will be like a slice of cake.
00:42:24Natalia's cake slice will slide open to reveal memories of a new life in the UK, including macaron flowers from
00:42:30her Yorkshire garden and her daughter's teddy bear.
00:42:33So it's going to pull out like a drawer, is it?
00:42:35Yes, yes, yes.
00:42:36That's a lot of construction into that.
00:42:37That's quite difficult.
00:42:39You've practised it?
00:42:40Yes, of course.
00:42:41And the drawer comes out all right?
00:42:42Yes, yes.
00:42:44In this heat, I think you've got to be careful.
00:42:47When it comes to building with gingerbread, one baker may well have an advantage.
00:42:52When my children was little, I used to make loads of gingerbread houses.
00:42:57It's going to be a jumbo bowl.
00:42:59It's a Chinese restaurant in Hong Kong.
00:43:02Poiman plans to save herself from a biscuit week exit with a quadruple tiered gingerbread floating restaurant.
00:43:08Inside, she'll use almond shortbread to record her life in dressmaking and create a framed portrait of her parents, Annie
00:43:16and KK.
00:43:17Jumbo Bowl was my favourite place.
00:43:20We used to go there for Chinese New Year.
00:43:23Unfortunately, it's sunk.
00:43:28Let's do this.
00:43:29To keep their time capsule dreams afloat, the bakers must have a well-baked biscuit to construct with.
00:43:36So that's two fronts and a side.
00:43:40And whilst most have opted for a sturdy gingerbread...
00:43:43Let's chuck them in.
00:43:44..some have gambled on something lighter.
00:43:46It's going to be a chocolate orange biscuit, which is a treasure chest shell with chocolate orange ganache and modelling
00:43:53chocolate decorations.
00:43:54OK.
00:43:54And then inside, obviously, I have a dog biscuit in there for my dog.
00:43:58Obviously.
00:43:59As well as yet another biscuit becks the dog, Toby will bake treasured memories of family holidays, including almond and
00:44:06cherry seashells and playing cards.
00:44:08Two times winner of the technical.
00:44:10I know.
00:44:11They're calling me Techie Toby now.
00:44:12Techie Toby is a perfect name for you.
00:44:15I know.
00:44:15So the things that you've, like, tried and tested, you're absolutely terrible at, but give me something I ain't done.
00:44:21Thank you so much for pointing that out.
00:44:24I like the use of the words absolutely and terrible.
00:44:27The technical challenge is not a memory that Aaron will be treasuring.
00:44:31I'm doing three types of biscuit today, so I have a lot to do.
00:44:34Probably a bit ambitious, but I'm conscious that I probably wasn't in the best position after my technical.
00:44:40Aaron aims to survive beyond biscuit week with Earl Grey shortbread memories, including his family cat, Zeus, and university degree.
00:44:49They'll be secured in a yuzu sugar biscuit box with a gingerbread bridge and decorated with his favourite cherry blossom
00:44:55trees.
00:44:56You're moving so fast.
00:44:58You've got so much to do, right?
00:45:00I can't cope with Prue's disappointed face anymore. I can't do it.
00:45:05It's just the look of...
00:45:07Oh, wow.
00:45:08Like, how sad it is.
00:45:09Nearly.
00:45:09I know, like, oh, you tried.
00:45:13Oh, so many pieces.
00:45:15What have I done to myself?
00:45:17Without baking a huge number of construction pieces...
00:45:20I'm about to do my bridge.
00:45:22I'm just going to place it inside this ring.
00:45:26Aaron, Poyman, and Leighton.
00:45:27This is going to be the struts that will hold the keyboard up.
00:45:31Won't be able to build their way out of trouble.
00:45:33This biscuit's quite soft, so it has a tendency to move.
00:45:36I'm just a little bit behind at the minute.
00:45:37But Prue and Paul have demanded more.
00:45:40We're also going to beat these handles.
00:45:42From all of the bakers.
00:45:43Oh, I need another baking tray.
00:45:44You need another baking tray?
00:45:46I always need another baking tray.
00:45:47Each time capsule must contain at least five exquisitely decorated biscuit memories.
00:45:52Do you want to help?
00:45:54No.
00:45:56I'm just going to finish piping my Viennese biscuits on my Viennese fish for my fish and chips.
00:46:03Lesley's buttercream-filled Viennese fish and lemon shortbread chips and cupcake will join gingerbread memories,
00:46:09including trips to the seaside with her two dogs.
00:46:13This is Marley.
00:46:14He's a rescue dog.
00:46:16He's absolutely crazy.
00:46:17We took him for a walk and he found something that he shouldn't have eaten.
00:46:22We thought he was having seizures, so we took him to the vet.
00:46:25Still worried.
00:46:26Anyway, he'd gone and got himself stoned.
00:46:28He'd found some weed and he'd...he ate it.
00:46:32So it cost me £200.
00:46:34And he was in his bed like...
00:46:38He was having the best time.
00:46:41The vet thought it was hilarious, too.
00:46:44Yeah, dog Marley.
00:46:46Don't worry about a thing.
00:46:50I'm going to do tomato and macarons.
00:46:53In Italy, we would get our picnic basket and we'd fill it with all my nonna's home-grown tomatoes.
00:46:59Nadia's tomatoes will be sandwiched with white chocolate, ganache and Chantilly cream,
00:47:03and will join her other memories in a picnic basket made from a delicate Italian-inspired biscuit.
00:47:09It's a sugar biscuit, but it's got limoncello, a bit of fresh lemon.
00:47:13That sounds good.
00:47:14I was worried that the biscuit wouldn't be strong enough,
00:47:16but I'm just going to make me box a little bit thicker.
00:47:20Bakers, you are halfway through.
00:47:22For realsies?
00:47:23I'm still feeling confident that I'm going to finish on time.
00:47:27It's getting tight.
00:47:28Two hours, two hours.
00:47:30The bakers now face attempting to perfect the bake on their biscuit memories.
00:47:34I can do this.
00:47:35And beginning building the constructions that will house them.
00:47:38About to do my bridge.
00:47:39At the same time.
00:47:40Chill, bake, chill, bake.
00:47:43But construction can't begin for everyone.
00:47:46For some stupid reason, I've decided to actually make this look exactly like their cottage.
00:47:51This is the front panel.
00:47:53I'm covering the biscuits and fondant, so I want to make sure I've got time to set the fondant down
00:47:59and then set up the box.
00:48:00It's not now.
00:48:03Whilst Leighton's piano pieces aren't cool enough to construct with, Toby's treasure chest is heading back to the oven.
00:48:10So I've just put the base and the two walls back in, because it's quite a soft biscuit.
00:48:15I don't think it's a risk of drying out too much.
00:48:19This is a caramel.
00:48:20It's going to act as a glue.
00:48:22It's very difficult, this part.
00:48:23You have to be really careful, because I haven't gone for a really strong, sturdy biscuit.
00:48:28So I'm just piping the royal icing over the gingerbread, and then I'm going to construct it.
00:48:34This is true to colour.
00:48:35They had this very funny pink paint all over the house.
00:48:38It's so scary.
00:48:41It's not falling down.
00:48:45The gingerbread for Natalia's cake slice is beginning to soften.
00:48:52It works like this.
00:48:54And she's not the only one struggling.
00:48:57No!
00:48:59My biscuit has snapped on the bridge.
00:49:03Time is not on yourself.
00:49:06Oh, my God, I hope it's not falling down.
00:49:10Fingers crossed.
00:49:17I've split one of his sides.
00:49:19Oh, my God!
00:49:24Losing the plot.
00:49:26One side of my box broke.
00:49:28I'm going to quickly make another side.
00:49:30I'm up against it.
00:49:31Is that the bridge broke?
00:49:32I can say that I've had calmer days.
00:49:35How much time did you need when you were doing this at home?
00:49:37I think it was like eight hours.
00:49:39Eight hours.
00:49:40How long have we got?
00:49:41You have one hour left.
00:49:43Got to get this in the oven quickly.
00:49:45I'm having an arty moment over here.
00:49:48Right.
00:49:49Layton still hasn't begun constructing his time capsule.
00:49:52Time is slipping away from me.
00:49:54And whilst Aaron's is falling apart...
00:49:56All the bits is done now.
00:49:58Poor man's floating restaurant could be ready to launch.
00:50:01I'm not going home.
00:50:03But it may not be Biscuit Week's most ambitious showstopper.
00:50:06I'm making stained glass windows with Isomol.
00:50:09Jessica's espresso and chocolate gingerbread framed windows will be painted with her favourite travel destinations.
00:50:15And her lemon and praline filled shortbread memories will include a memento of her time on Bake Off.
00:50:21I'm making a selfie.
00:50:23I thought that looked like you.
00:50:24That's you.
00:50:25And there's going to be a surprise so hopefully when you tug it she will...
00:50:28Oh, right.
00:50:28Ian is also set on delivering a moving memory.
00:50:32So this is going to be a record player and then I'm going to have a turntable which is hopefully
00:50:36going to turn.
00:50:38Ian's gingerbread record player will spin memories including a lemon and pistachio shortbread reminder of holidays in Sicily.
00:50:45You press the button and it turns on and starts rotating.
00:50:50Now the bakers will need to rotate between completing their structures...
00:50:54You've got concentrate, right?
00:50:56If this break, that's it.
00:50:57..and filling and decorating the biscuit memories to go inside.
00:51:01Just block everyone else out. Concentrate. You know what you can do.
00:51:04Concentrate? I'm concentrating.
00:51:06You need to leave me alone first.
00:51:08Right, we're trying to roll these brandy snaps while they're roasting hot.
00:51:11Not too hot.
00:51:13Just filling my macarons.
00:51:15A little bit behind schedule.
00:51:17In a last-ditch attempt to try and impress Prue, I'm putting Prosecco in the jam as well.
00:51:22I used to work in a pub and the rule was when you open a bottle of Prosecco,
00:51:26it should sound like a ladies fart.
00:51:30Very polite.
00:51:3245 minutes remaining.
00:51:34It's quite a slow process.
00:51:35This is very exquisite.
00:51:38Are you all right?
00:51:38Yeah, you can hold me later.
00:51:41I blew Peter Boat.
00:51:43Oh, this is such a mess.
00:51:46This dog looks like some sort of zombie undead dog.
00:51:49This is the new cider baked.
00:51:52Can't let this one crack.
00:51:53I'm just using some Sikora cherry-flavoured buttercream.
00:51:57There's still quite a bit to do.
00:51:58In the photo frame will be a picture of my parents.
00:52:01I use edible paper.
00:52:03This picture was taken before my dad had a stroke.
00:52:09So, I miss them.
00:52:12I miss them so much.
00:52:15I'm going to finish on time.
00:52:18Leighton, how's it going?
00:52:19You look a little bit stressed.
00:52:20Yeah, I am, darling, I am.
00:52:22Why, why?
00:52:22Everything's taken much longer than normal.
00:52:24I can live without the extra detail on the box
00:52:27if I can just get the top done.
00:52:29This one's supposed to be tape measure.
00:52:32Babes, we're not allowed to have this stuff on the floor.
00:52:34Yeah, I know.
00:52:34Do you want to just hold it, sir?
00:52:35I'm going to try. I'm going to... I'll hold it.
00:52:39How long have you got?
00:52:41Half an hour left.
00:52:43No chance.
00:52:44Are you going to go down to the wire?
00:52:45Hopefully not.
00:52:46How long do you want me to hold this for, Leighton?
00:52:49Put it on my chair.
00:52:50OK.
00:52:53Please don't break. Please don't break.
00:52:54Oh, no, Jessica, don't do that.
00:52:59It's not falling down.
00:53:03Let's just apply a little caramel here to stick the roof.
00:53:08How long do we have left?
00:53:10Ten minutes left.
00:53:11I wish time just didn't actually exist here.
00:53:14Keep going.
00:53:16I can't take the suspense.
00:53:17So quiet, am I?
00:53:19I don't know if I can multitask enough to talk while piping.
00:53:24Stay on, girl.
00:53:26Don't fall.
00:53:26Please don't fall.
00:53:29So I've drawn my senses and then what I'm going to do is paint on top and then the vodka
00:53:33that mixes with the food gel actually dries quite quickly.
00:53:39Sunflower in a box.
00:53:45No!
00:53:47It's so hot in here.
00:53:50Dunbridge.
00:53:51It's like it's condemned.
00:53:55I'm going to put little stalks on top and make them into a vine.
00:54:05Just a bit.
00:54:15How long have we got?
00:54:16A minute.
00:54:17One minute left.
00:54:18Come on.
00:54:24Last minute.
00:54:25Last minute.
00:54:25Quick, quick, quick, quick, quick, quick.
00:54:29Just like this.
00:54:32I loosely decorated these just to get something on them.
00:54:36Your time is up.
00:54:41Oh, no.
00:54:43Oh, my God.
00:54:45Oh, that looks stunning.
00:54:47I am so going home this week.
00:54:54It's judgment time in Biscuit Week's Showstopper Challenge.
00:54:58Jessica, we are ready for your biscuit time capsule.
00:55:05Jessica, tell us about your time capsule.
00:55:08I made a stained glass window structure showcasing places I've traveled and places I've lived.
00:55:14I'm really impressed.
00:55:15I thought you'd bitten off much more than you'd be able to choose.
00:55:18The piping's very good.
00:55:20Colors are good.
00:55:20It's very intricate.
00:55:22I think we should try the box.
00:55:23It should be a espresso and chocolate gingerbread.
00:55:27It's quite hard work.
00:55:28It's quite chewy.
00:55:30Okay.
00:55:31Inside, it's a selfie of me in the bake-off.
00:55:35Pull at the bottom.
00:55:36She should.
00:55:37So clever, Jessica.
00:55:39I'm not going to break that one.
00:55:40So that is shells from when I travel.
00:55:43So it's shortbread with peanut praline.
00:55:47Peanut in there works really well.
00:55:49It's a nice biscuit too.
00:55:50Well baked.
00:55:51Jessica, I think you've really achieved something delightful.
00:55:54In my 16 years of being in a tent, I've never seen anyone quite like that before.
00:55:58Oh, don't.
00:56:00It worked once and I'll take it.
00:56:04It's basic.
00:56:05It's a box.
00:56:05Yeah.
00:56:06But you can see what it is.
00:56:07And it is moving, which is very good.
00:56:09The box is just a gingerbread.
00:56:12It's a bit tough.
00:56:13Flavour's good.
00:56:15So that's a lemon biscuit with pistachio.
00:56:18I love that.
00:56:19It's very lemony.
00:56:20And the biscuit melts in your mouth.
00:56:24I think the overall design looks very clever.
00:56:27Quite artistic.
00:56:28What's that biscuit?
00:56:29Gingerbread.
00:56:31The blend of the spices and everything is very, very good.
00:56:34And then your dogs?
00:56:36They're gingerbread as well.
00:56:38That's Viennese biscuits with a vanilla and bean buttercream.
00:56:41Very good Viennese.
00:56:43Melt in the mouth, Viennese.
00:56:46I think it's lacking a bit of finesse.
00:56:49Agreed.
00:56:50Yes.
00:56:51I didn't make it long enough.
00:56:52Right.
00:56:53So it's a gingerbread box.
00:56:55The gingerbread is delicious.
00:56:57Spice levels, good.
00:56:58This is obviously Bake Off.
00:57:00It could be Bake Off, but it actually is a maths protractor.
00:57:04OK.
00:57:05That's the Blue Peter badge.
00:57:07That's my Blue Peter badge.
00:57:09That's very soft.
00:57:11You can see that it's wet and needed longer in the oven.
00:57:14OK.
00:57:16I think the box is exquisite.
00:57:19It just looks amazing.
00:57:20It really is beautifully done.
00:57:21Can I lift it by the handle?
00:57:23Hopefully.
00:57:24Nope.
00:57:26Maybe not.
00:57:27Oh, my goodness.
00:57:29Look at that.
00:57:29They look beautiful.
00:57:30The way you've iced them will look great.
00:57:31I might take a little bit of the handle.
00:57:36The perfect ginger biscuit.
00:57:39Beautifully spiced.
00:57:40Not too much.
00:57:40Let's try a little bit of the Mountain.
00:57:42Let's remind you.
00:57:43Milk chocolate and hazelnut.
00:57:45They're delicious.
00:57:46It's baked to perfection.
00:57:49And then there's the white chocolate and raspberry.
00:57:54It's a blinder.
00:57:56I think your future could be in biscuit.
00:57:58Yeah.
00:57:59Natalia, do you want to bring up your biscuit time capsule?
00:58:03Sorry about that.
00:58:09Oh, my gosh.
00:58:11I was concerned when you told me what you were doing that it was going to be difficult.
00:58:15It's a gingerbread with the orange.
00:58:19It's quite soft.
00:58:20You want to bake the box?
00:58:22Yeah.
00:58:23Let's see what it is.
00:58:24This is my flour and my macarons with the ganache with the orange.
00:58:30Mm.
00:58:31It's a nice macaron.
00:58:33Tricky to do a macaron like that.
00:58:35Yeah.
00:58:35It's all quite complicated.
00:58:36You set yourself a really high bar to jump.
00:58:42Nadia, I think your box is really elegant.
00:58:46I flavoured my box with orange and limoncello.
00:58:49I like the flavour.
00:58:51It's nice and crisp.
00:58:53I love the tomatoes.
00:58:55They are white chocolate and then a chantilly cream.
00:58:58Very good macarons.
00:58:59The flavours all go together.
00:59:01They're spot on.
00:59:02And the bake is good.
00:59:07I think it looks terrific.
00:59:09It looks amazing.
00:59:10It's chocolate orange biscuit with a chocolate orange ganache.
00:59:13It tastes quite dry.
00:59:15Yeah.
00:59:15Very dry?
00:59:16Yeah.
00:59:17To try and give it a bit more structure, I twice baked the biscuit.
00:59:20It doesn't taste nice either.
00:59:24There's Bex.
00:59:25That's his dog.
00:59:26That's my dog.
00:59:26That looks like a dog.
00:59:27That is a leaky playing card.
00:59:30It's almond shortbread with cherry and Prosecco jam.
00:59:33I found the almond one boring.
00:59:35And it's not quite baked enough.
00:59:37This is a classic example of style over substance.
00:59:41Aaron, it's time for your showstopper.
00:59:52Tell us about your showstopper.
00:59:54This is Sugar in Spring.
00:59:56Where I'm from in Stockholm Trends, there's quite a lot of cherry blossom trees.
01:00:00I think it's quite clumsy.
01:00:01It's not finished.
01:00:02No.
01:00:03It's a shame about the page.
01:00:05The box is Yuzu sugar cookie.
01:00:08Great flavour.
01:00:09I think if anything, it's a tiny bit hard.
01:00:12Okay.
01:00:13Let's have a look inside.
01:00:14What the hell is that?
01:00:16Were you rushing at the end?
01:00:18Yeah, I was rushing.
01:00:19Is this all the same biscuit?
01:00:20It's all an Earl Grey shortbread and Yuzu jelly.
01:00:24What is that?
01:00:24That was a scroll.
01:00:26That's his scroll.
01:00:26That's a scroll.
01:00:27Let me say this.
01:00:31That ain't no scroll.
01:00:36But I must say, that Earl Grey biscuit is simply delicious.
01:00:40The texture is lovely.
01:00:40The flavour's great.
01:00:42The biscuit's amazing.
01:00:43I mean, they look awful.
01:00:46I was happy with the bacon, but everything else, not very.
01:00:49Oh, yeah.
01:00:49Thanks, Harry.
01:00:54Poiman, would you like to bring up your showstopper, please?
01:01:11Poiman, tell us all about your time capsule.
01:01:14I made Jumbo Boat Restaurant with gingerbread biscuits.
01:01:18That's a mighty impressive looking structure.
01:01:21It's tall.
01:01:22It's stable.
01:01:23It's exquisitely put together.
01:01:25Clever.
01:01:26Really, really good.
01:01:28Wow.
01:01:29Ooh.
01:01:29That looks good.
01:01:36Beautiful gingerbread.
01:01:37Spot on with the flavour in the bake.
01:01:40Very good.
01:01:41Poiman, that's excellent.
01:01:43Oh, isn't that beautiful.
01:01:44Wow.
01:01:46It's my mum and dad.
01:01:47Your mum and dad.
01:01:48Yeah.
01:01:48I miss them so much.
01:01:50They're still in Hong Kong.
01:01:52Love the design on that.
01:01:55The frame is very good.
01:01:56The bake is very good.
01:01:58I always have tape measure in my handbag.
01:02:01Fabulous.
01:02:02This is almond short spread.
01:02:07That's been baked beautifully.
01:02:09Oh, thank you.
01:02:09Lovely taste as well.
01:02:11I think you've done a really good job with this.
01:02:13You have baked something original,
01:02:16quite difficult, complicated,
01:02:17and you've pulled off every element of it.
01:02:20Terrific.
01:02:21Well done.
01:02:23Thank you very much.
01:02:30Tom, would you like to bring up your showstopper, please?
01:02:42I think it is faultless.
01:02:44It is.
01:02:45It's exceptional.
01:02:46When we saw the photograph of the one that you did earlier, I thought, that's just a photograph of a
01:02:51cottage.
01:02:52It is a cardamom gingerbread, inspired by my Danish granny.
01:02:55The cardamom biscuit in there is just spot on.
01:02:58It's delicious.
01:02:59Beautiful.
01:02:59It's really tricky to get that right.
01:03:01It's just baked beautifully as well.
01:03:03Mm-hmm.
01:03:04Textures are incredible.
01:03:05This is because you like fishing, isn't it?
01:03:07Love fishing, yeah.
01:03:08Made of a chocolate orange zest digestive.
01:03:11That's a beautiful biscuit.
01:03:12Crunchy.
01:03:13Nice flavour.
01:03:14I'm just going to have a bit of your cigar.
01:03:16Have a smoke.
01:03:17That one should be lemon cream.
01:03:19And what's in the cereal bowl?
01:03:20Peanut vanilla whipped cream.
01:03:21I'm really impressed with that because all the baking is absolutely perfect.
01:03:25I love your textures and your flavours and your design are pretty much untouchable in everything you've done.
01:03:37Oh, stop it.
01:03:39Thank you so much.
01:03:44Just wild.
01:03:46Congratulations.
01:03:48So good.
01:03:48You've been graced by the hand of Paul Hollywood.
01:03:51I didn't really know they happened in Showstoppers.
01:03:53More than anything, I was just so happy to hear Poyman's feedback because she has definitely felt the stress this
01:04:00week.
01:04:00Oh.
01:04:02Yeah, so very happy.
01:04:04Hey, well done, Poyman.
01:04:05That was brilliant.
01:04:06I just sit there and say, how do they do it in the time?
01:04:09I produce a piano that looks like it's derelict.
01:04:15I'd like to think that my flavours were enough.
01:04:18But...
01:04:19I just don't know.
01:04:21That are the most biscuits you've ever eaten in one sitting.
01:04:2566 mouthfuls.
01:04:26Round of applause for these two.
01:04:27They were brilliant.
01:04:28Well done. We're so impressed.
01:04:30Tom got a handshake.
01:04:31Yeah, Tom was amazing.
01:04:32All the different techniques.
01:04:34There wasn't just one biscuit.
01:04:35For me, for Starbaker, it's between Tom and Jasmine.
01:04:38And Poyman was good as well.
01:04:40Her showstopper was faultless.
01:04:41But she had a terrible day yesterday.
01:04:43I know.
01:04:44So, which ones are in trouble?
01:04:46I think Aaron.
01:04:46I don't know what happened to him in the showstopper.
01:04:48He didn't finish.
01:04:49I think Leighton.
01:04:50I do think Poyman can't be dismissed quickly.
01:04:52I think that Toby's in the bottom.
01:04:54Yeah.
01:04:54And yet he won the technical.
01:04:55Basically what he's saying is everyone could go home.
01:04:58Yeah.
01:04:59What about Alison?
01:05:00Well, I think we could throw her in the mix as well.
01:05:11Congratulations, bakers.
01:05:13What a week we've had on biscuit week.
01:05:15But I get the job of announcing Starbaker.
01:05:18This week's Starbaker is...
01:05:26T to the O to the M.
01:05:28Yes, Tom.
01:05:28Yeah!
01:05:31Oh, that means that I've got the horrible job of announcing
01:05:38who's going to be leaving us.
01:05:40But I just want to say that it was a very tough decision
01:05:43for the judges.
01:05:44But the person who is leaving us this week is...
01:05:53...Later.
01:05:55Sorry.
01:06:00Leighton.
01:06:01I'm so sorry.
01:06:02It's all right.
01:06:03I know.
01:06:04I know.
01:06:05But someone had to go, right?
01:06:07You've got to go and smash it.
01:06:09I've had the most fun on Bake Off.
01:06:12I've loved it.
01:06:13I mean, I've had the opportunity,
01:06:14and then I come up against these amazing bakers.
01:06:19I was really upset when I heard Leighton's name
01:06:21because you don't want people to go home,
01:06:23especially when you kind of think that maybe it should have been you.
01:06:25Oh, man.
01:06:27Hey.
01:06:28Well done, Tom.
01:06:29Oh, hey.
01:06:30Very well.
01:06:31Oh, my...
01:06:31I was really prepared to go, but I'm very happy.
01:06:35Unfortunately, everyone needs to watch me again.
01:06:38Congratulations.
01:06:41Hey, gorgeous.
01:06:42How are you doing?
01:06:42I'm just ringing to tell you that I got Star Baker.
01:06:46Shut up.
01:06:48You did not.
01:06:49I did.
01:06:50We made it to week three.
01:06:51Yeah.
01:06:52You didn't just make it to anything.
01:06:55Are you looking forward to bread week?
01:06:57No.
01:06:58Next time...
01:06:59Mine's definitely not proved.
01:07:00The bakers take on bread.
01:07:02I'm so nervous right now.
01:07:04With a savoury signature.
01:07:05Oh, I'm really hoping my balls bake.
01:07:07A deep-fried technical.
01:07:09Nice onion rings.
01:07:10More onion rings.
01:07:12And a towering showstopper.
01:07:14It's still squash.
01:07:15In a week where everyone wants to prove themselves to Paul.
01:07:18Oh, I'm a little bit stressful.
01:07:20Why is it about Paul needing bread that you like?
01:07:23Very sassy.
01:07:24With his blue eyes, the husky.
01:07:28Are you a star baker in the making?
01:07:30If you'd like to apply for the next series of Bake Off,
01:07:33visit channel4.com forward slash take part.
01:07:39And see just how the cookie crumbled with an extra slice
01:07:41of the Bake Off Friday from 8.
01:07:43Now tomorrow at 8.
01:07:44A fast-moving market means the punters have to be even faster,
01:07:47scouring Bristol and Bath for new location.
01:07:50Next tonight, suspicions spinning
01:07:52and the perfect amount of pettiness.
01:07:54Where there's a will, there's a way to win
01:07:56in the inheritance.
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