- 16 hours ago
#film#shows#usa#usashows#hot#filmhot
Category
😹
FunTranscript
00:00last time i'm so nervous right now it was bread week underproved paul's gonna have a field day on
00:06that jasmine proved herself over three challenges i love the look of this beautiful to win her
00:11first star baker crown and while aaron fell flat in the signature it's not risen do you think paul
00:17will notice it was poi man who failed to rise to the occasion i'm just not getting a huge amount
00:24of flavor in there and became the third baker to leave the tent i am part of the baker family
00:30now
00:30so it's not the bad thing now for the first time in the tent that's definite it's back to school
00:38week a long time ago it's black and white for me the bakers flap under pressure in the signature
00:43devastated go back to basics in the technical we're just not built like old school lunch ladies
00:49before a summer fight finale in the showstopper but who will make the grade that takes me back
00:56bro and who broken it will flunk out see me at the end of class sorry sir
01:30i'm just so happy i want to show falling through my skills again i am glad that i'm baking for
01:37back
01:37to school week and not actually going back to school good golly i don't need to do that again i'm
01:42so gassed
01:43to go back to school i can't wait i think it will be a fun week yeah i haven't done
01:47that much homework this
01:48week i'm feeling like there's a medium chance that i'm going to get expelled suspended if nothing else
01:55morning bakers morning uh excuse me i expect you all to say good morning miss hammond
02:05good morning bakers good good morning miss hammond that's better isn't it mr fielding
02:12the reason that alison is behaving like miss trunchbull is because we're going to be taking
02:16you back to your school days for your first school time bake miss leaf and miss hollywood would love you
02:22to to make a batch of 12 identical flapjacks your flapjacks will need the classic oaty base but also an
02:32extra filling or topping you've got two hours on your marks get set bake
02:40quite looking forward to it i actually forgot how much i like flapjacks i did eat them at school but
02:45it's not something i have often they make me a bit polluted normally so this is back to school week
02:51it's all about reinventing bakes that you had at school only this time making them really really good
02:57this golden syrup is going to get messy it's a flapjack it's just full of sugar and predominantly
03:02golden syrup and so it'd be interesting to see how the bakers interpret the sugar levels
03:07i've taken out the golden syrup and then replaced it with a red wine reduction we want a very special
03:15flapjack but i think you have to be careful with the adding of new flavors because you don't want to
03:20overpower the oats milk time students make sure you stay hydrated all right good look this one's
03:28drinking their milk there we're really asking the bakers to push the boat out and create a little
03:32bit of school magic morning tom morning right tom tell us all about your flapjack today i'm making
03:41apple crumble flapjack but this is kind of pushing the brief in terms of what a flapjack is so it
03:47should
03:47look like the top half of an apple and then when you slice it open you're like oh there's a
03:52flapjack
03:53hiding inside there aiming for an a star tom's flamboyant flapjacks will be surrounded by apple
03:59puree and custard fillings before being encased in a white chocolate apple shaped shell wow wow well
04:06that is ambitious have you practiced this kind of you're supposed to come to school ready for the exam
04:13well i did the homework and then i thought i could do it a little better you're answering back he's
04:18pushing for excellence he's pushing for detention that's what you're pushing to avoid any disciplinary
04:25issues of their own so these are irish oats obviously it's just the ones that i had in the house
04:31choosing
04:31the right oats is crucial do you want it to kind of be dense more cakey do you want it
04:36to have a bite
04:37you want that texture but striking the right balance half rolled oats and half porridge oats
04:42is entirely up to the bakers so these are rolled oats because i'm doing a carrot cake recipe but
04:48just replacing the flour with oats when i was young i really wasn't that bothered about flapjacks but i
04:54really like carrot cake so i thought i'll make carrot cake flavor flapjacks toby's flapjacks will be
04:59individually molded to resemble a slice of carrot cake and topped with cream cheese icing time for
05:06your meal well thank you very much for the offer but i'm actually lactose intolerant so unless you
05:11want to have a gassy afternoon okay i'll leave that then like us oh how's get her in to avoid
05:20upsetting
05:21paul and prue pairs of naturally wet fruit hopefully we'll be all right the bakers must pack their flapjacks
05:28with flavor without compromising the consistency i'm putting in some very ripe banana into it so
05:35these are banana bread inspired flapjacks it's going to be unusual this have you given it to anybody
05:40my partner took it to her pole dancing class um their pole dancing class yeah and they all loved it
05:48what's true in there
05:51hoping to spin his way into pole position ian's banana bread flapjacks will be covered in layers of
05:57walnut paste white chocolate honey ganache and caramelized banana do you miss school i like
06:03designated time to have fun i never play anymore oh go on never claim this you've got two minutes off
06:09here you go go on go and have a play go on yes ian yes yeah go and have a
06:14little play go on oh
06:17that's good see you guys how did you do don't want to play with me guys but ian's not the
06:25only one
06:25does no one want to play recapturing their youth so i'm going to put in freeze-dried raspberries my great
06:32aunt she'd always have a tin full of flapjacks and we'd always go raspberry picking fruit picking in the summer
06:38jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache and topped with a firm
06:43tempered chocolate so when you cut through it will be like hard soft and in the flapjack but in
06:49practice i've never managed to do it in time so i just need to get them in and out asap
06:55but while some
06:56bakers are recreating their favorite childhood flavors the pumpkin seeds had a bit of a crunch very
07:02sophisticated aaron's aiming for something a little more mature so my flapjacks are oil grey whipped
07:10ganache and lemon jam the oil grey isn't like a dominant flavor it's just like a bridge
07:15go on bridge between what between the lemon yeah and the rest of it
07:22what you need to do is build a bridge between your bake and paul's hand
07:27aaron's flapjacks are dedicated to his friend latifa who can't get enough of his lemon jam he's hoping
07:34the judges will be just as convinced with his flavors are you gonna be head boy today probably
07:39i don't know actually he didn't sound that infused about my flavors so possibly not don't let him psych you
07:46out don't let mr hollywood psych you out aaron may be aiming for a grown-up flapjack i use pico
07:52nuts
07:53and cherries and a bit of a moretto but natalia's will be strictly adults only not for school the
07:59kids will be drunk her boozy flapjacks might not get past the school gate but natalia's been thrown
08:07back into the classroom learning to make flapjacks for the first time do you not have flapjacks in
08:13ukraine no absolutely no you should take them over there yeah you could start your own flapjack business
08:20miles it's time to get this in the tin and get that in the oven i am using individual molds
08:25if
08:26i'm not meticulous with this bit now when i try and take the molds off they will fall apart
08:31i'll bake the flapjacks for around 15 minutes i just really don't want to over bake them while
08:36over baking will result in a tougher texture 23 minutes i'll say it's obvious on vibes underbaking
08:42will leave them too soft and claggy to eat there we go and i'll start that for 20 minutes but
08:48while
08:48everyone else has begun baking their flapjacks shortbreads in and then get my jam done start my
08:54flapjack leslie's yet to start hers i'm making a cherry bakewell flapjack with a shortbread base
09:03inspired by her neighbor dan's favorite treat leslie's bakewell flapjacks will feature a shortbread
09:08base a layer of cherry jam and finished off with glacé cherries have you baked the whole thing
09:14together doing it separate because in practice i tried it and the shortbread just didn't cook
09:18underneath bake bake bake sorry 100 lions it's baked not see me at the end of class for lions yes
09:25okay
09:27i'm in trouble i've not even started yet
09:34yes definitely bakers you are halfway through here we go keep going or there's detention with
09:41mr hollywood miss hollywood come on beg quicker if producing 12 flawless flapjacks wasn't challenging
09:51enough i'll start caramelizing some of these bananas before the end of class bell rings
09:57it's going to be a lumpy custard like back at school with skin on top that they're going to have
10:01to peel off nicely the bakers still need to make their delicate decorations i'm going to put a candy
10:06hazelnut on top of each one and tantalizing toppings so i'm starting my cherry jam on the way to school
10:12i used to love a coconut chocolate bar i used to buy the two pack because i loved them that
10:16much
10:17so i want this to be a cherry version of that chocolate bar nadia's hoping to recreate her
10:22favorite childhood treat by coating her coconut flapjack and cherry jam with a perfectly tempered
10:29chocolate top so what temperature you're taking it to to temper well it adds a little bit of piece
10:35of paper you're cheating you're cheating in class and i think this is outrageous she might as well write
10:40it on the back of her hand while nadia still has some studying to do jessica's come prepared so i've
10:48done a lot of homework for back to school week so i've decided there's going to have red wine poached
10:54pears stem ginger and duck chocolate ganache it's going to be like a mouthful inspired by her close
11:00friend audrey's favorite flavors chocolate and wine jessica's flapjacks will be finished off with poached
11:06pears are you going to be top of the class today i don't know but i just don't want to
11:11be excluded from
11:12school i don't want to go home did you think that you was going last week i was i was
11:16shocked you
11:18never know who's going do you never know bakers you have half an hour left half an hour cheers babs
11:28white russian i need to make sure my jam's spread out and then it's all going in the oven while
11:34leslie's
11:35flapjack is yet to go in the oven flappy j's the rest of the bakers are ready to come out
11:40of theirs
11:41so there we go do you know what we're done the edges are nice and brown and it's got a
11:46nice even
11:46colour hallelujah platchets are baked so i feel like i'm in good time going back in the oven fingers
11:55crossed they'll cooling time i'm not confident just waiting going really try and cool it everything here
12:05needs to be cool by the time it goes in the white chocolate mould i'd be lying if i said
12:08i wasn't nervous
12:0912 identical flapjacks and normally i just do it by eye oh that was not a straight line when we
12:16back the school ruler you've got to be very precise otherwise it gets shouted at by the teachers
12:21that's how they're supposed to come out look at that holding your structure well
12:30no i'm broken it
12:37right we've got 16 now that's good news cut like this and i have my 12 flapjack little school sandwiches
12:47bakers you have 15 minutes left i'm gonna temper me's off chocolate now so let me just get me a
12:54little
12:54piece of paper just tempering some chocolate it's set really quickly which is a good sign please set
13:00i'm suddenly very rushy feeling i feel like you've got a lot to do i have so much to do
13:05if you pull
13:06this off i feel like you could be in handshake city the icing's got to be great because they're quite
13:11basic the chocolate's just not setting oh mother i'm not sure that it's going to call in time i'm just
13:18going to have to cross it how's it going not very well it's still warm it's just not setting well
13:25look
13:25you're still smiling it's only first lesson it's a long day this is just to cover the bases clock is
13:31ticking how long have we got you've got one minute left bakers oh this is gutting i've totally run
13:38out of time here temper chocolate has tempered answer oh devastated i want it to look neat oh it's not
13:46even staying on so sad they don't look great i'm gonna get a detention definitely i'm not gonna be able
13:52to get the tops on no bakers your time is up we did it well done bikers put your pens
14:02down i run out of
14:04time actually they are beautiful i'm not dreadful i'm devastated my chocolate didn't set
14:17it's judgment time for the baker's flapjacks hello hello hi tom
14:26right tom tell us all about your flapjacks my abstract apples it looks more like an apple
14:33with the stalk coming out yes you needed this yeah i think you needed that it's very clever tom
14:41it just absolutely says apple crumble i really love it i really do it is so clever we said we
14:47didn't want a boring flapjack yeah amazing i love the intricacy of the decoration i think they look neat as
15:02a pin i love the chewiness it's not too sweet chewiness check texture check and flavor check so i
15:12think you've ticked all the boxes thank you very good caramelized banana slices on the top makes my mouth
15:23water you certainly get the banana unless so the walnuts it's a bit soft a little bit longer i would
15:32put in the oven okay i was aiming for like a soft banana bread ask oh is that what you're
15:36going for
15:36i'm so sorry come on i think it's excellent thank you oh there we go if we asked for flapjacks
15:42yeah
15:42it's just slightly under baked
15:50i've been cut a bit oddly haven't they not very neat i think it's really difficult to cut them into
15:55these triangular stuff they're very chewy yeah the chocolate ganache is the overpowering flavor it's
16:05a bit dry but it's the texture for me the size difference are dramatic because i couldn't say
16:15anything because the chocolate wasn't set on the top there's a lot of chocolates on the top of that
16:19okay which is why it didn't set yeah i'm not getting a huge amount of coconut because what's
16:23dominating is the half inch of chocolate i agree too much chocolate cherry is perfect
16:33i think they look lovely but it really do look great
16:39the spice level is the cinnamon it's quite high i like it but i wanted that carrot cake
16:46taste i added a tiny bit more in today than i normally do it's a shame because it's actually
16:50too i thought it was great thank you to me thank you what made you put more cinnamon last week
16:54i put
16:55a little bit extra in and they loved it so i thought this week i'll do the same whack a
16:59little
16:59bit extra in that's too much so interesting and different i like that it cuts neatly doesn't it it does
17:12i like the flavor texture for me is a little too gluey okay and it might be the pear okay
17:19it's
17:19really softened up the flapjack itself would it have helped if i added more like so like jumbo
17:24oats in a crunch if i actually added the ratio i reduced the jumbo oats
17:30thinking that that would be a better idea thank you thank you
17:35oh damn leave the recipe as it is same time
17:44i love the decoration i think it looks beautiful really neat i'm dying to see what it tastes like
17:53that's delicious oh my god the lemon gives it such a lift i can get the earl grey i think
18:01you've done
18:01a really good job thank you so much i love it oh really oh my gosh absolutely yeah yeah it's
18:07a
18:07triumph well done thank you well done well i've a bit of that my cheeks
18:21didn't cool down quite well enough to cut i was a little bit worried about the timing with this i
18:26think
18:26doing a shortbread and the flapjack it's all about the cooling it's a real bakewell flavor i think it's
18:33a little too sweet for me because the icing is thick glassed cherries are really sweet huge mistake
18:39putting the shortbread on the base it's not your finest hour yeah see me leslie okay
18:46paul shouted out i need to go and see him afterwards just go and sit in the corner now shall
18:50i
18:52do it that task is proof that you need to do your homework and you need to practice because i
18:56was a
18:56hairline away from that looking so bad less chocolate if i could go back i would but i can't
19:02so i've just got to take it on the shoulders and look forward to the old technical now
19:06i don't know if i should say look forward to it but
19:11the bakers were able to revise their flapjack recipes but in the technical challenge they have no
19:17idea what old school bake they face bakers it is time for your technical challenge and this one has
19:24been set by miss leaf if you mess this technical up it will be going on your permanent record
19:30now miss leaf have you got any words of wisdom prepare yourself to do a lot of elbow grease as
19:38always this challenge is judged blind so paul and pru you may now leave the tent thank you so much
19:43so for your technical challenge pru would love you to recreate that fondly remembered classic
19:51school cake your school cake must consist of vanilla sponge white glassy icing and then finished
19:59with sprinkles and with a nice jug of hot custard it all sounds quite simple but there is
20:06a twist headmistress leaf is demanding that you make everything from scratch even the sprinkles
20:14headmistress also stripped down your working areas and kept it to the bare baking essentials you've got
20:21two hours on your marks get set bake
20:26let's do this oh my gosh never in my life had school cake i just thought a school cake would
20:35be too
20:35basic which is why we have to make everything from scratch so pru sponge and custard what a great
20:43technical challenge this is one of my favorites what's going to make this tricky for our bakers
20:47the bakers have to do everything from scratch and with no modern equipment so they've got to beat
20:53the sugar and butter by hand if they don't beat that really well they won't get the rise so how
20:59are
20:59they going to do these sprinkles to make the sprinkles they have to pipe the lines wait till they're
21:03absolutely set chop them into tiny little sprinkles and scatter them on top of their icing when it's
21:09still wet and then we've asked them to make lump-free custard is that great that sweetness from the icing
21:15is just about right the sponge is moist but with that gorgeous custard that's fantastic almost anything
21:21tastes good with custard but this is the best right make the sponge batter by hand and for the sponge
21:28ingredients there are no weights i put 300 grams of sugar 400 of flour at home i have to use
21:36similar
21:36quantities of this it's basically just a vanilla sponge cake just creaming the butter and sugar
21:40together and i want to get it fairly light if the bakers don't cream the butter and sugar thoroughly
21:46it's like having a workout the mix will lack air my arms hurting already essential for giving their
21:51sponges the right rise and light fluffy texture we're just not built like old school lunch ladies you can
21:57mix by arm for hours that looks like it's quite a feat to stir that right yeah it's not for
22:05me it's not for me
22:12it's lumpy not the best but that's what i'm going with hopefully it'll be fine now i'm just adding the
22:18eggs in one at a time oh yeah that's the stuff once i add the bacon powder and the flour
22:25should start
22:26coming together better the baking powder is a tricky one i've gone off five percent and i'm hoping that's
22:32right when i have like a flat sponge i've done a teaspoon per 100 grams but i have no idea
22:38whether
22:38that's right or not right i think that'll have to do i bet you was a good boy at school
22:43weren't you
22:43i was just the one who did like too much you're like a bit of a gossip yeah what do
22:47you know about
22:47this lot i've heard that aaron is waiting for paul hollywood to call him a naughty boy really that's
22:53actually me i just want to get my cake in the oven see what happens i'm going to go for
23:00170 20 minutes
23:02and check it 20 minutes probably going to take like 25 minutes it's a pretty chunky cake
23:07in the oven for me oh thank you bless it's gonna win it's gonna get a handshake if it fails
23:16it's your
23:16fault i'm not sure my blessing is worth anything i forgot vanilla i'm going rogue
23:28god that just in time hope that doesn't affect the bee you shouldn't do i've made this oh my god
23:36choose a color green green g r e e n choose number four one two three four three sure yeah
23:49halfway through oh amazing bakers you are halfway through you can have it thank you me all day
23:57does that mean we're going out now yeah we are absolutely just says make the sprinkles how are you
24:04gonna make the little sprinkle people bruise jewelry put it in a blender so together 60 grams of
24:12pasteurized egg whites i've done 300 grams of icing sugar i'm not sure what the texture is supposed to
24:18be i've done four out the five colors so far so i've just got to do this last one now
24:22we need to make
24:23our piping bags i'm not sure how to do it doing origami now has anyone figured this part out yet
24:36and then does that fold in yeah like that okay just gonna see if this works i'm gonna part the
24:47sprinkles in lines my red one i thought sprinkles were dots i don't trust dots little little little
24:54lines this is gonna take me a year bit of yellow something tells me this isn't the method we've made
25:03it oops we're going lines i've given up on the dots i guess it'll dry out and then you can
25:08break it up
25:08this is pants they're not even gonna look the same have you ever made sprinkles oh hollywood cry
25:14sprinkles i collect them in a tub this should just be the challenge make sprinkles you will be making
25:191474 sprinkles bakers you have half an hour left so proud of these kids so proud so proud of them
25:28maybe i will maybe i won't it might be ready to come out you know what just coming out i'm
25:34actually
25:34really happy with that i think i reckon it's about five minutes away the middle still needs a
25:39bit of cooking oh we've got some big sinkage big sinkage on cake it's cooked but i think it's
25:45collapsed because there's too much baking powder in it make the sprinkles leave them set in the
25:49residual heat of the oven what does residual mean do you mean like the the favor with the door open
25:54like once the cake's out residual oh it's a bit hot in here babes what's going on it's so hot
26:00heat
26:01going on oh my god i'm getting hot flush i thought i was going through menopause this is so cool
26:07look at
26:08that look and then it just breaks up number seven make the custard i think it's time to make some
26:14custard they've actually been quite nice to us here they have given us ingredients i've made custard
26:18before i'm not that worried about it i think i need to make one a little bit thicker i just
26:22don't
26:23want to step away from my custard or curd or split or do something horrible stick a spoon in draw
26:28a line
26:28holds the lime done children you have 15 minutes left cook the top of the cake decorating with the
26:35sprinkles i think you maybe a thin layer of icing a little bit messy oh they're not sticking it's set
26:41so i just need to push them in a bit i don't like any of those even looking sprinkles look
26:46at that
26:46that's art is it chuckson pollock it's a picasso slice the gig into 16 and serve along the jug of
26:53custard and find the center there it's a four by four isn't it i have a bachelor's in a science
26:59feels like i should be good at maths oh i've done it wrong don't know i've got 15 instead of
27:0416 so
27:05i can't do maths bakers you only have one minute left oh god i'm already made a mess try not
27:10to
27:10panic i'm actually not mad oh why are this one so small some of them are a bit ski with
27:18looks like
27:18a score case bakers your time is up please bring your school case and place them behind your beautiful
27:26photos oh dear oh look at them oh you're so nice that was hard paul and prue were expecting 16
27:39school cakes with a light moist sponge neat icing and handmade colorful sprinkles served with a jug
27:46of delicious custard can we all stand for miss leaf and mr hollywood
27:54okay pru let's start with this one the icing on this doesn't look too bad in places dropped a bit
28:00here i think they've struggled with the bake in the middle of the tray perhaps but the sprinkles are
28:04there the sponge is nice actually my custard's got a bit too much vanilla in it it's a good consistency
28:11this is a bit loud and they're all over the place and again some of them are better risen than
28:15others
28:17i think that takes quite nice it's a bit dense of course it's got a couple of lumps in these
28:22look
28:22beautiful lovely height nice and even it's good cake good sprinkles good icing custard just needs to
28:30be thickened slightly these haven't risen enough yeah a little different sizes not consistent at all right
28:37tastes all right it's good cake tastes nice it's slightly split in it oh dear what have we here
28:45icing is all poured over the edge the sprinkles are sort of all over the place as well it's a
28:49bit
28:49over baked it's quite dry so it's over baked and the icing is stop it just to dry right these
28:58are
28:58very small it's got a bit of height on one side those two have got all the sprinkles this one's
29:02got
29:02practically none cake's a little dry it's because it's dense how's the custard it's nice and smooth
29:09now this one it gets all different shapes again it should be easy to get them all the same size
29:16mainly my complaint about this is unevenness these sprinkles on the top are interesting
29:22it's quite dairy there see it's probably the weight of the icing to be honest should be quite a light
29:26icing cake is quite good the cake's all right custard's good these are good and they're quite even nice
29:33high good sprinkles good sprinkles that's good hang on a minute
29:44custard's very good that takes me back right delicious the judges will now rank the school cakes
29:51from worst to best in ninth place we have this one nadia the cake is over baked you're short of
29:58one and the
29:59custard is slightly curdled not your best effort in eighth spot we have this one natalia too heavy on
30:06the ice and it destroyed the sponge in seventh spot is jessica tom is sixth leslie fifth toby fourth and
30:14ian takes third the second spot we have this one aaron pretty good these it just came down to the
30:22overall
30:23neatness but they were a good effort which means that this is the winner who is that
30:31jasmine that is a beautiful cake perfectly risen your sprinkles are excellent well thank you
30:37i just can't believe it they liked it and they went back for more last today i can't believe i
30:44couldn't
30:44get a school cake right i make it all the time but i mean paul was tapping on it it
30:48was rock solid
30:48i wanted to do better than seven so i'm a little bit disappointed but i think i'm ready for tomorrow
30:54let's go
31:01i don't know about you noel but i've loved going back to school especially with mr hollywood and
31:07miss lee miss hollywood i think it's been very good fun and the baking has been absolutely lovely aaron's
31:15signature i mean it was fantastic he's having a really good week isn't he second in the technical
31:20and jasmine as always very near the top if not at the top i would say toby probably could join
31:27for
31:27star baker it depends how he gets on today yeah who do you think's not doing so well well nadia
31:32straight away nadia i think jessica's down there natalia natalia's down there yeah i met a lot of
31:37them last night because they're all in detention
31:39so i get home did you have the k now i spoke to the parents i think they're going to
31:44be all right
31:44for today hello bakers it's time for your back to school showstopper challenge but before we start
31:56no what was you like at school i was pretty good actually i was second from top in my class
32:01who was first it was my brother just the two of us actually we were homeschooled
32:07so for your showstopper challenge the judges would love you to bake
32:12a spectacular summer fate stall display now the judges will be looking for an array of decorative
32:19themed treats that really capture the spirit of the summer school fate your display should have at
32:26least one large bake and two batches of 12 smaller ones you have four and a half hours on your
32:32marks
32:32get set bike
32:36my primary school had an amazing school fair i always got so competitive with like hooker dart
32:41coits i always used to head to the bake stall used to love it i always do the tom bowler
32:47at the kids
32:47school fairs because i want to win some wine straight in not one back the baker's showstopper challenge
32:55is going to be a tricky one we're asking them to reproduce a traditional school summer fate in bakes
33:01so i'm starting with the cake it's quite hefty i'll get that out the way first this is a demanding
33:07challenge we want them to display at least three different baking disciplines and the difficulty
33:13with that is about timing this is where we have to have a bit of a balancing act i've never
33:18had three
33:19things on the go at once the hardest part of multi-baking is different rising temperatures different
33:24oven temperatures they could go wrong in every single area it's a very busy bench today you have to be
33:30a real
33:30artist and i think have a great baking flair to produce something magical which we expect today
33:36morning toby good morning tell us about your cake store so i'm going to do a lemon and blueberry cake
33:44decorated as a hooker duck game and i'm going to do some shoe bun tennis balls and a version of
33:51my
33:51childhood favorite sandwich after school chicken instant noodle sandwiches
33:56oh luckily for paul and prue toby's childhood sandwiches have matured into parmesan biscuits
34:04filled with chicken pate and ricotta he's also serving shoe bun tennis balls filled with strawberry
34:10cream alongside his school fate centerpiece a blueberry and lemon hooker duck cake and did we win a prize if
34:16we hook a duck you can win the hamper everything's labeled up so you know exactly what's going on
34:21let's see what she's going home with tonight well i'm very competitive so you may not win
34:28toby's hooker duck cake will be facing some competition of its own this is my cake and this
34:34is going to make the swimming pool which i'll put my ducks in for hook a duck jasmine's orange and
34:38elderflower
34:39hooker duck cake will be joined by two more classic school fate games and she's hoping her rosemary
34:44pretzel quoit and raspberry jam hopscotch biscuits will be enough to take home the grand prize once
34:50again who was star baker last thought i don't know i'm just saying if you get through in a row
34:57everyone's gonna go oh wow well i think i'm gonna go everyone will be a bit like oh but toby
35:05and jasmine
35:05aren't the only ones hoping to make a splash i think a few people are doing it we're doing the
35:09hook
35:10a duck game yeah that's the cake and then biology was probably the only subject i really liked at
35:14school so i am doing little petri dish crème brulee's that will have these bacterial growthy
35:19sugar circles on the top and then we have the coconut shy your eyes lit up then complicated as always
35:27tom's ambitious display includes today's third hook a duck centerpiece a red velvet cake filled with
35:33cream cheese buttercream it's served alongside vanilla crème brulee petri dishes and chocolate coconuts
35:39filled with coconut mousse and he's hoping this fate goes better than the last one he attended
35:44last year my dad was officially made chairman of the local village fate he got me to do
35:49face painting and the first guy that sat down was this bald guy who was like can you make me
35:53a tiger
35:54and i started painting him without looking at a photo of a tiger and he just came out looking like
35:58a basketball and i was very confused but hopefully my baking is better than my face painting and we will
36:03get somewhere today to stand out at today's back to school fate it's a raspberry and vanilla funfetti cake
36:11the bakers must pack their cakes with irresistible flavors and textures less the four lemons went in
36:16i want them to taste the lemon but leslie's hoping to trick the judges taste buds i am making
36:23an illusion bake it's gonna look like a meat pie so it's gonna be sweet but it looks savory do
36:28you
36:28enjoy this type of bacon i love it i've made the pie before because my dad loved meat pie so
36:34i made him
36:34pie and chips and peas and all that are we getting the chips and peas no just the pie leslie's
36:42giant coffee
36:43and walnut pie illusion cake filled with brownies instead of beef will take center stage in a 1970s
36:49display accompanied by apple shortbread biscuits and rainbow meringue lollies two favorites from her
36:55school days it's a long time ago for us it is yeah it's black and white for me sepia oh
37:04my god
37:06but leslie's 70s school fate won't be the oldest in the tent
37:11my name and my baker's prehistoric pantry so hopefully i'm gonna make a 3d dinosaur coming
37:17out of a book jessica's dino derek will spring from the pages of her stout cake book while the
37:23rest of her prehistoric pastries include marshmallow and raspberry jam filled footprint biscuits and
37:29chocolate dinosaur eggs with a chai spiced ganache this is my massive stout cake and it is about
37:36to go in the oven i hope it's okay the bigger the cake just need to get this cake in
37:41asap the longer
37:42it will take to bake i'm gonna put it into four different tins otherwise it's a 45 minute bake
37:47in a big tin and i don't have time for that and with additional elements also need in the oven
37:52i'm gonna
37:52just keep plowing through my list hopefully get it all done on time staying on schedule is crucial
37:59when we've got so many elements to do no matter what you gotta keep going but as the only baker
38:04not using
38:04cake for their centerpiece so i'm making a giant macaron stopwatch it's huge aaron will have to
38:11keep an eye on the time conscious that nothing's been in the oven yet these have got to wait for
38:1530 minutes to like get a skin so i can bake them well you're in a good position now aren't
38:19you
38:19your signature was good technical good i've never held a man while he makes it how was it for you
38:25it was
38:27aaron's massive macaron stopwatch will feature layers of orange caramel and hazelnut mousse
38:32alongside he'll serve up peach cream filled cricket balls and iced bun tennis balls i've never
38:38actually been to a school for eight we said sports days so i've done sports inspired bakes go go go
38:44but aaron's not the only baker facing their first school fate because you've never even seen a fight
38:49no i've seen the fight in the uk oh you have seen a fight two girls like on the streets
38:57no we're
38:58talking about a fight talking about a fight oh my gosh i don't understand nothing help me natalia's come
39:08well prepared for her first school fate with a citrus curd filled backpack cake shortbread biscuit pencils
39:14and glazed apples filled with apple mousse and jam it takes a long time to set it must be completely
39:22frozen whether it's setting mousse so this is the coconut mousse and then these will go straight
39:29into the freezer making dough so now i'm going to prove this i'm going to put it in the proving
39:34drawer
39:35brownies they don't like a brownie or biscuits cutting out my biscuit dough to make dinosaur feet paul
39:42improve demanded the bakers to include at least three distinct baking disciplines in their displays
39:48shoe bun time the flick is essential but if that wasn't challenging enough nadia's taking it one step
39:55further i'm proving me donut dough because that's going to take the longest because i'm actually doing
40:00four different things so i really want to try and get everything done in the time in a bid to
40:06stay in
40:07the competition nadia's going all out with a giant vanilla cupcake topped with strawberry meringue
40:12shortbread biscuits with lemon curd dip brownie burgers and strawberry glazed donuts listen you've
40:19got all to play for today it's all down to you you've got children at school do they ever have
40:23school
40:24fits you know you're making a rod for your own back because they're probably going to ask you
40:28to do all this for them no well let's see how this goes first let's get my cute little mitts
40:35on
40:35the sooner the cakes are baked right that's defo done the longer they'll have to call yeah she
40:41needs longer and the more time for the bakers to transform their sponges
40:45look at that childhood into a spectacular school fate centerpiece so this is going to be an old
40:54school computer monitor it looks like a screen it's so good doesn't it yeah it does look so clever
41:00pixelation on that's not bad maybe i'll take that recreating one of his most cherished childhood
41:06possessions ian's old school monitor will be filled with raspberry jam and vanilla buttercream
41:11alongside will sit lemon tarts in the shape of yet another hooker duck and chocolate blocks filled
41:16with shortbread and caramel i'm going to take this tiny sherbet pit i'll put it in as the heart of
41:22the voodoo doll i'll get you some handshakes wow maybe or i could just flick it at natalia that'd be
41:28more fun wouldn't it hello bakers you are halfway through halfway okay i've got hockey after school
41:40have you i'll meet you i've got netball i've got my bmx you can go on the back i'll see
41:44you later
41:44all right that's my macaron i'm looking for them to arisen a foot around the edge things crossed
41:50the cakes may be cooling oh that breeze is nice for cooling those cakes but things are only heating up
41:57for the bakers shoe buns in the oven as the race is on to finish the rest of their displays
42:02this is like the fiddliest part of my whole bake maybe i should be a surgeon one day do you
42:07want to be a
42:07surgeon maybe maybe or maybe an anaesthetist so you want to basically drop people or you want to cut
42:14people up yes either or take your pick it's not cooked it's not cooked it's not cooked but jessica
42:22can't move forward until her cake is baked it's still in the oven after like an hour that sponge
42:28should be cooling already so i'm really quite worried for time and it just means that i'm everything else is
42:33now lagging that's so hot the proving draw was on really really high i'm worried they might be
42:39underproved but i don't want to risk killing all the yeast so my pretzel dough is proof it feels really
42:47good so then i boil them in water and then we'll bake them after these are going to be burger
42:54buns
42:54i'll slice them in half and stick my brownie burgers in them oh they look so real you could still
42:59go through
43:00right let's not be silly now allison oh no don't be on that donut i've seen it before don't give
43:06up
43:06yet honestly you're breaking this tent up allison bakers you've got one hour left final hour yep
43:16gonna get it done so i want to leave those as long as possible kind of dry while aaron i'm
43:21just gonna have
43:22to take her out and jessica must wait to build their school fate centerpiece i just need to keep going
43:27on
43:27for the rest of the bakers it's the moment of truth i feel like it's crunch time now i need
43:36to
43:36shape it so that it feels even a little bit like a paddling pool this is so fragile kind of
43:41scares me
43:42all right this has to start taking a little bit more of a shape soon it is looking a wee
43:45bit sad so
43:47this is the water i've made it a little bit easy for myself trying to make this look like a
43:51paddling pool
43:52i'm covering my cupcake in fondant or trying to this fondant is really messing with me right now
43:59this ribbon you got this in i just hate decorating cakes my backpack this is cool too cool for school
44:09oh i wish this would stay up i'm not feeling good it's not gonna be the best we have a
44:16pie i'm in my
44:17happy place cutting and sticking and making yeah what you like i love it go big or go home yeah
44:24good
44:25luck thank you go big or go home making derek come to life like a little bit more i'm rushed
44:32time wise
44:33all i can do is try bakers you have half an hour left you've had four hours how have we
44:39done four hours
44:4030 minutes stressful i mean they've risen i just don't know what the texture is going to be like
44:44oh the pressure right we're de-molding the coconuts they really are soft like that should not be
44:51happening i'm gonna dip my apples in a glaze this one good they're too soft oh this is so painful
45:02so the cake has got cooked
45:08it is so ridiculously gooey so i'm just gonna have to improvise and just do what i can the texture
45:15on this macaron is going to be off i wanted it really crisp and to hold up because they are
45:19breaking
45:19oh god very messy i'm just filling my tennis ball shoe buns with those strawberries and cream filling
45:25we're feeling the pressure but we just got to keep going bakers you have 10 minutes left oh no
45:35this is cracked i wish this wasn't cracked but i wish a lot of things right now my whipped ricotta
45:41and
45:42pate it tastes really nice but it looks absolutely vile let's go speed icing my little ducks this there
45:49that's technically a duck is it ready for the ducks bakers you've got one minute left what the duck
45:57i don't have one minute i just need to get all of these out coconuts have seen much better days
46:03sadly
46:04oh we are a little bit stressed this is so insane done finally it looks so messy yeah yeah yeah
46:14that's
46:15fine bakers your time is up oh my good lord please step away from your showstoppers well done this is
46:28the worst
46:29come on kids break time it's a long run won't it my cake's raw raw come on should we have
46:36a hug
46:45it's judgment time for the bakers back to school summer fate displays
46:49tom it's time for your showstopper i'm gonna come and help you thank you okay ready
47:02so welcome to the science fair
47:06oh wow that is a showstopper wow i love the look of it overall it's a fascinating display
47:15so now what's in this cake this is a red velvet cake with cream cheese buttercream
47:21that's a delicious red velvet cake perfectly baked very moist so we've got the petri dish crème brulee
47:28crème brulee's nice it's got a nice texture to it considering how thin it is let's have a look at
47:32one
47:32of these the coconut mousse that has a chocolate genoese sponge inside that's soaked in a bit of rum
47:38did you mean it to be that liquid no so it's a bit of a nightmare trying to get the
47:42chocolate
47:42on them flavors lovely with the genoese as well they're clever then go on paul
47:49first try thank you tom thank you very much guys
47:56you can play the coins i'll have a go at that okay right okay that's very ambitious oh nearly
48:05i like all of these i think they look exquisite just got to taste good now to remind us what
48:10you
48:10made the subtle sponge cake i put some orange and lemon extract in it sponge is lovely just tastes a
48:17bit
48:17fake it's a bit artificial isn't it i like the shape gorgeous little rings there i love the pretzel
48:23i love that savory rosemary flavored right hobscotch neat as a pin yeah very nice hook the duck
48:35overall i think you've done an amazing job it is style with substance
48:44tennis balls are impressive the pool looks a bit of a mess on the outside and are the ducks just
48:50fondant they are just fondant they are hookable hook the duck or look the other way please
48:55go on give me a hand thank you tv magic yes bro yay so you have lemon and blueberry cake
49:05with a lemon
49:06blueberry cream cheese filling the sponge is baked beautifully that's a lovely sponge great job okay
49:12have a look at the strawberry and cream oh it's lovely truly light you've done a good job with those
49:19absolutely delicious i love the look of these parmesan and rosemary sandwich biscuits
49:27that's lovely um it's actually fantastic thank you very much toby thank you very much
49:35there's a lot of added bits that this this there's a lot of plastic in this there is yeah let's
49:42have
49:42a look at the computer so it's a funfetti with vanilla frosting and raspberry jam love the flavor
49:48but buttercream's gritty so what have we got here in the chocolate those are just little chocolate
49:54coated biscuits with a smidge of caramel it's mostly chocolate and very very sweet and this is
50:00patty sable some swiss meringue and a pot fruit duck
50:06pastry is good but the meringue is so sweet yeah overall i think you struggled it's not as good
50:11i know you can do it's a bit flat and it is a bit untidy but what's it taste like
50:25you are so good at flavor aaron if you'd had more time you could have been much neater about it
50:31your buns are underproved yeah it's very doughy the shortbread's lovely the filling is delicious
50:39i use peach powder cocoa butter and coconut oil it's really lovely thanks aaron cheers
50:48i love the bag the color and the design i'm sorry to cut into your bag oh my gosh this
50:53is a vanilla
50:54sponges with the cream cheese and citrus court yeah i love it yeah i think the curd the curd filling
51:02is
51:02just zesty enough with a beautifully soft well-baked sponge the biscuits crumbly biscuits nice ganache is
51:08good i love the apples i'm dying to what they taste like the actual texture of it is spot on
51:13it's
51:13delicious with the spice with the apples and everything else inside it it's all really really
51:17good and it looks good you've done a very good job
51:23i like the height it looks really great i think the whole thing looks charming i've made you a coffee
51:30and walnut and chocolate brownies to look like a steak i love them it's a nice coffee and walnut both
51:38flavors are really good and strong and shortbread biscuits buttercream and apple jam in them they're
51:44good very appley and i've made meringue lollies filled with a vanilla buttercream and lemon curd
51:51but they're well baked then nicely piped too don't tell me who made the sprinkles no
51:58no one's ever gonna make sprinkles by hand again
52:05there's a lot of stuff going on in here i particularly like the look of the burgers
52:09is that bread you've made no i've made like a donut wow it's donuts twice clever let's have a look
52:15at
52:15this so i've done a lemon drizzle sponge cake but it's slightly over baked okay the flavor's nice
52:22the doughnuts are just vanilla doughnuts with a strawberry glaze it's a nice little structure
52:26you've got inside there strawberry flavor is really fake it is yeah this is a lemon lemon dip yeah
52:33lemon curd is wonderful and it's really sharp it's a nice little sugar biscuit are you gonna eat it
52:37like a burger yeah you've got it oh yeah you've really got to switch your mind because you just
52:44expect beef clever you've got a good brownie in there the whole thing is delicious
52:50i think triceratops is looking a bit sad overall i'm a bit underwhelmed because it doesn't pop
53:03so i have made for you a stout cake with a stout caramel and a milk chocolate whipped ganache
53:11hmm texture's all wrong i know it's the flavor i'm not very keen on there's a bitterness to it
53:17let's have a look at these feet shortbread biscuit with marshmallow and a cherry and kush jam i quite
53:24like that i think it probably needed more bake on the biscuit it's a bit soft yeah this is the
53:30egg
53:30it's a chai whipped ganache some biscuit and then there's an italian meringue in there it's quite strong
53:35that i think i like that in very small quantities but it isn't thank you thanks jesse
53:47that was brutal that was brutal a bake like that i don't think is redeemable definitely
53:55one of the bottom ones in the showstopper obviously i don't want to go home but i think i probably
54:01deserve
54:01to
54:01i want to showstopper twists and turns i mean i was so surprised with regards to aaron he literally had
54:12smashed the technical smashed the signature and this looked smashed unfortunately he was in line
54:18for star baker but he certainly dropped down the order i think on the other hand i think jasmine did
54:22well thought the cake was good her finesse is on a different level though isn't it i mean look at
54:27that
54:27piping beautiful i did like tom's and i think toby's joined him toby did well toby's balls were
54:32amazing his balls are so i think he's put himself in line for star baker obviously someone is not going
54:38to graduate today the one i'm most sort of disappointed in is yeah he can bake better than
54:44that it was three different disciplines and for me he failed on all three what about jessica but not
54:49just the bake it was about the flavor combinations were wrong she was in a bit of danger anyway coming
54:54into
54:54today i think on the other hand nadia and natalia who were in serious trouble have both lifted
55:00themselves up so unfortunately i think it's between jessica and ian i agree partly so it's been great
55:07i've really enjoyed being in the staff room having a cup of tea with you guys it's been wonderful
55:19students you have been brilliant and it's nearly home time but obviously i have the best job
55:25of announcing this week's star baker so this week's star baker goes to
55:37jasmine i told you
55:43you gotta go for your hat trick next week
55:47ah sadly that leaves me with the horrible job the baker who is leaving us this week is
56:01jessica
56:09this is going to be my last year to apply and i feel tough that i made it to the
56:14tent
56:14i'm gonna miss you so much i've met some incredible talented inspiring bakers you guys are going to
56:26smash it so it's not all bad bad luck sweeter i've learned a lot so thank you the thing i've
56:33loved
56:33about jessica all the way through is she's very creative and she takes risks every single week
56:38and i think she took the risk too far this week league of a room baby jasmine's done really well
56:45back-to-back star bakers it's crazy it's all about consistency and that's what it takes to get to the
56:50final she is certainly one to watch an exceptional baker i don't want jessica i know it should have been
56:57me
56:57i was a hundred percent convinced that i was gone third time lucky no i just need to get through
57:03chocolate week next time it's chocolate week i've got a crack we've all got a crack the bakers make
57:09mousse in the signature panic is setting in tackle tarts in the technical nightmare and go gooey with
57:15incredible show stoppers so good whose food of love will seduce the judges it is exceptional
57:22and who will crack under the pressure yeah there's no way i can serve that oh god oh god
57:29oh no are you a star baker in the making if you'd like to apply for the next series of
57:38bake-off
57:39visit channel 4.com forward slash take part
57:42so
58:09so
58:09you
Comments