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00:02In the beginning...
00:03There may be trouble.
00:05How far do you think you could go in this competition?
00:08Maybe tomorrow.
00:09There were 12.
00:11Keep telling myself nothing bad ever happens on big off.
00:15Oh, I've had a meh.
00:18This is ridiculous.
00:20Especially not to me.
00:24Now...
00:26There are three.
00:27I don't know if I've ever worked this fast in my whole life.
00:31The winner...
00:33Can I do more twills, maybe?
00:35Of the great British Bake Off...
00:38This is going to be so tight.
00:40Is...
00:40Wait, oh, my God.
00:42Oh, my God.
01:08The final, last one.
01:10Here we go.
01:11After nine weeks and 27 challenges...
01:14It's so empty.
01:15It is so empty.
01:16Just three more bakes stand between our finalists and the Bake Off crowd.
01:20Guys.
01:21Hey, where's mine?
01:24From week one, Jasmine's hardly put a foot wrong.
01:27I think they look neat as a pin.
01:29Her command of classic flavours...
01:31Milk, chocolate and hazelnut.
01:33They're delicious.
01:34...flawless execution...
01:35It's very neat, precise, very jasmine.
01:38..an incredible work ethic has seen her scoop two handshakes.
01:42Oh, my goodness.
01:44And she's only the second in Bake Off history...
01:47Jasmine.
01:48Jasmine.
01:49..to score five star baker wins.
01:52It feels like all my hard work, it's all paid off.
01:55I would really, really, really love to win.
01:59Like, really love it.
02:03Tom's creativity and eye for design...
02:05It's unique.
02:06I've never seen anything quite like that before.
02:08..impressed from the very beginning...
02:09It's faultless.
02:10..earning him two Hollywood handshakes.
02:12Well done.
02:13Stop it.
02:13..and he was the first of our finalists...
02:16T to the O to the M, yes, Tom.
02:18..to become star baker.
02:20But despite a strong start...
02:22..his path to the final has been bumpy.
02:24Flavours and textures for me, not there.
02:26..sometimes struggling to achieve both style and substance...
02:29It's more exciting to look at than it is to eat.
02:33..he scraped through last week's semi-final.
02:36There is zero chance I ever thought
02:38I was going to be standing here in the final.
02:39So, I'm not even nervous.
02:41I just feel so excited and lucky to be here.
02:44I feel like everyone's slightly playing it safe,
02:47apart from you.
02:48I could die on that hill.
02:49A risk taker, Aaron's fondness for unusual flavours...
02:52Grapefruit and mint.
02:53Yuzu with a bit of pear.
02:55..hasn't always hit the mark.
02:56Those flavours are absolutely delicious,
02:58but I don't think they go very well together.
03:00But when he gets it right...
03:02Yes, Aaron.
03:03..the results are astonishing.
03:05That's pretty faultless.
03:06Yeah!
03:08..and while he took the star baker crown in chocolate week...
03:11Oh, my God!
03:13..there's another coveted bake-off accolade
03:15that's eluded him.
03:16For a long time, I was just daydreaming
03:17about getting the handshake,
03:19but now focus is on winning.
03:21Jasmine is the one to beat.
03:22But I also think everyone's got an equal chance today,
03:25so it could be anyone's.
03:26I hope it's mine.
03:28LAUGHTER
03:33Congratulations, bakers.
03:34You have made it to the final of the Great British Bake Off.
03:38Just enjoy yourselves, throw yourself into it,
03:41and have a good time.
03:42But try and win.
03:43LAUGHTER
03:45So, for your last ever signature bake,
03:48the judges would like you to bake
03:4912 filled and iced finger buns.
03:52You have to make two batches of six
03:55that differ in flavours and decoration.
03:58You have two hours and 45 minutes.
04:02On your marks...
04:03..get set...
04:04Bake!
04:06Oh, my gosh.
04:07It's the final ever signature bake.
04:09Here we go.
04:10Buckle up.
04:11We're on our way.
04:11I love iced buns.
04:14This is so nostalgic and simple.
04:16The baker's final signature challenge is an interesting one.
04:20It's an iced bun.
04:21Classic bakery favourite.
04:23The perfect iced finger is very even in shape.
04:26It's extremely light, soft dough
04:29with some very smooth, luxurious icing.
04:32Now, that sounds incredibly simple,
04:34but actually to make that bread in a time is really difficult.
04:38They'll have to use every single minute
04:40to rise and prove their iced fingers
04:43because that's the secret with a good bun.
04:46Yes, we want all the beautiful toppings,
04:48fantastic fillings,
04:49but more importantly,
04:50the texture of that iced bun has to be spot on.
04:53Fail that and that'll be it.
04:55Morning, Tom.
04:56Morning, how are we doing?
04:57Welcome to the final.
04:58Thank you so much.
04:59Congratulations.
05:00So, tell us all about your iced buns.
05:02An iced finger bun.
05:03It's like a hot dog bun, isn't it?
05:04It is, yeah.
05:05With icing on it.
05:05So, I thought I'd just make a hot dog.
05:07So, it's a peaches and cream cheese buttercream frankfurter
05:10and then some candied nuts instead of the crunchy onions.
05:13Nice.
05:14Tom's hot dog finger buns will be topped with a lemon icing mustard
05:17and served alongside six pina colada-inspired buns,
05:21topped with a boozy rum icing.
05:23Have you practised this and did it well in the time?
05:25Yeah, I've actually been super happy with how the dough's been coming out.
05:28Gorgeous crumb, really soft, you press it, bounces back.
05:31Well, good luck, Tom.
05:32Thanks, guys.
05:32Have a good time, Tom.
05:33Thank you, Prue.
05:35While Tom spent his pre-final practices
05:37perfecting bread for his finger buns...
05:39A nice bun is nothing but dough,
05:41so it's super important the dough goes right.
05:43...Aaron spent it in A&E.
05:44I can't believe you broke your toe.
05:46Don't break anything today.
05:48No tumbles, no acrobatics.
05:50To be honest, it's so much better than it was the other day.
05:52Sat there on the bed going, oh, my God.
05:54Oh, my God.
05:54Oh, my God.
05:55Throw the pain away.
05:56It's bigger than tongues.
05:57Throw it.
05:59While Aaron is a little tentative on his toes,
06:01he's much more confident in his finger buns,
06:04six of which he'll be flavouring with strawberry and rhubarb,
06:07while the rest will be filled with a pear and yuzu compote
06:10and a hazelnut creme musseline.
06:11If you have three good bakes now, you've done it.
06:14I know.
06:14I'm just hoping to actually leave here with a handshake.
06:17I might be able to organise that for you.
06:18You reckon?
06:19Yeah, on the dark web.
06:21It's the look-alike.
06:22You meet him in an alley at midnight and he just goes...
06:26In his bid for the elusive Hollywood handshake...
06:29I live in hope.
06:30Aaron is aiming for buns with a light, fluffy texture.
06:33It's just a simple bread dough with an egg yolk and some butter.
06:36It's like a really light brioche.
06:38But Tommy's having issues with his dough.
06:41It's definitely feeling on the dry side.
06:43First proof can do wonder, so let's hope and pray.
06:46I'm going to prove for about 45 minutes.
06:49I'm going to prove that for as long as I can.
06:52Normally I'd want to do 45 minutes, but I really need to need time for the second proof.
06:58I've just got to do the same as I did in bread week and then it should be okay.
07:02With a bread week win behind her, Jasmine's hoping to impress again with finger buns flavoured with strawberry and lemon
07:08and apricot and white chocolate.
07:11The final, regardless of your five times star baker, is actually a great leveller.
07:15It's like the final at Wembley. Whichever team turns up is going to win.
07:19I feel like I need to bring it this week.
07:21Yeah.
07:22With the first proof well underway...
07:24Bread is rising.
07:26The baker's focus has turned to fillings.
07:28This is going to be a peach buttercream.
07:30This is going to be the frankfurter that sits inside of the bun.
07:32And while a classic finger bun is a study of simplicity...
07:35Come on.
07:36Prue and Paul will be expecting flavours worthy of a final.
07:39This is my apricot jam.
07:42I've looked over the last ten weeks and seen what flavours that the judges have enjoyed and bring them back
07:47to the tent.
07:48Have you got any surprises for us this week?
07:50You always go your own way, don't you?
07:51Pear and hazelnut.
07:52Splashy yuzu juice.
07:54That's bold.
07:55I've got a good feeling about you.
07:57Don't get my hopes up, Noel.
07:58Why not?
07:59Dare to dream.
08:00That is true.
08:01You should always dare to dream.
08:03I'm a child.
08:04It's always been determined to do everything.
08:06Is that beans?
08:07It's not one night and fork in sight.
08:09You ate with your hands.
08:12Brashburts have taught him resilience.
08:13And I always taught him that you follow your dreams.
08:17And he has.
08:18He's gone for it.
08:20So that's where he gets his determination from.
08:22His mum.
08:26And Aaron has never given up on his dream of entering the tent.
08:30First applied, I think it was 2017.
08:33And I applied the year after.
08:34And as the years went on, I just didn't think I had the skill.
08:37But I always trusted that I had the tenacity to actually try.
08:41Oh, I'm so proud, babe.
08:44I've had so much encouragement from my friends and family who want me to succeed and do well
08:50and follow something which I'm really passionate about.
08:53Cheers!
08:54What would it mean to him to win?
08:58Everything.
08:59Because it's been six, seven years in the making, I think it'd be everything.
09:05Yeah, hopefully Aaron will believe in Aaron like we do if he were to win.
09:09Finally be like, yes, I am good.
09:12You never know.
09:14We shall see.
09:14If you believe.
09:15I don't think believing's enough.
09:16I think it's got to taste good, it's got to look good.
09:19And a little bit of originality.
09:20Yeah, a little bit of you.
09:22A little bit of you.
09:23Well, not you, a little bit of me.
09:24It shows a little bit of me you've gone wrong somewhere.
09:27OK.
09:28With the first proof pushed as far as they dare.
09:30I don't know why I'm feeling nervous because I did well in bread week.
09:34But it's just stressing me out this week.
09:36The bakers face a race to shape their buns.
09:39It's definitely not going to be the nicest dough in the world, but we just have to keep moving.
09:42So I'm just folding them in to get the ball.
09:45From here I'll roll it out into fingers.
09:48But with finger buns, size matters.
09:50Too long and thin and they won't have the height the judges expect.
09:54Come on, let's go.
09:55But short and fat and they'll lack that classic elegant finger shape.
10:00Oh, look at your little ice buns.
10:02Looking beautiful.
10:03Thank you very much.
10:04But one baker.
10:05What are you looking at?
10:05I literally don't understand what has happened.
10:07Has other concerns.
10:09Look at that.
10:09That should just be really soft.
10:11Something else has happened there.
10:16I think I know what one of the problems is.
10:24I put citric acid instead of salt into the dough.
10:29Oh, Alison.
10:30They just look really similar and I just wasn't paying enough attention.
10:32Oh no, Tom.
10:33I just thought, that's salt there obviously.
10:35Then I suddenly thought, do you think your family are proud of you?
10:37And then I was like, no, don't say that now when I've made a mistake.
10:39I need to keep positive.
10:40But you've got to remember they're still proud of you no matter what the outcome.
10:43No, yes.
10:43Look at you, Tom.
10:44Look at you, man.
10:45You are something to be proud of.
10:48Stop it.
10:49Growing up, my relationship with food has been interesting because I knew I was gay from
10:54a really young age, which meant I had quite a lot of time to learn how to hide it.
11:00Baking was the one thing that I would allow myself to indulge in that felt I was able to
11:04be myself.
11:05But what started as a form of escapism soon became an obsession.
11:09Once he's got a passion for something, he gives it his full intensity and that's him.
11:14And I think he's found a way to deal with issues in life.
11:19Despite having quite extreme anxiety, he is stuck at it.
11:23And it's really showed me that our Tom, he could do anything he turns his hand to now.
11:28And that, as a mum, just makes me prouder than anything I could possibly imagine.
11:32Love you to death.
11:34Cheers.
11:34Cheers.
11:35Love you to death.
11:37Baking for him was like a solace.
11:39And Bake Off has definitely been this opportunity to show his creativity and be super proud of it.
11:45I think he's so lucky that he's got a support network around him just to help him on his way.
11:51Yeah, I'm just so incredibly proud of him.
11:55I think making such a rookie mistake, I can like feel my imposter syndrome kicking in.
11:59Feeling like I shouldn't be here in the final.
12:01And I've got to put that out of my head and just keep moving.
12:05Bakers, you are halfway through your final signature.
12:08While finger buns are left to rest for their second proof.
12:12Leave them in for as long as I feasibly can.
12:15They have to be in the oven in the next 30, 40 minutes.
12:18The bakers toil on.
12:20Right, next up.
12:21With their fillings and frostings.
12:23Now I'm moving on to my crumpet.
12:24What's happening?
12:25That looks like dog sick.
12:27No, you have a way with words.
12:28Have you ever been told that?
12:30If they said to you, you can't win, but you've got to choose who wins.
12:34Yeah.
12:35Who would you choose?
12:35Who would you like best?
12:37Well, it's like having kids here.
12:38I feel like you can't have a favourite.
12:40You definitely can.
12:42Do you think you're the favourite in your family?
12:44Her?
12:45No, my brother.
12:46Actually, you're my sister.
12:47What?
12:47You're third?
12:49Third favourite?
12:50You're the favourite.
12:51No, no, no, no, no.
12:52Cos I'm like middle child.
12:53I just get forgotten about it.
12:54Now she's the star.
12:55I'm the first child.
12:56Oh, that checks out.
12:57That checks out.
13:00As a second child, you know, she was often ignored.
13:03So I would literally lift her out of the pushchair, put her on the floor,
13:06and she would go off and find things to do.
13:09Always very determined.
13:11I guess a part of that determination comes from obstacles and challenges that she's faced.
13:17Growing up with alopecia, it's been really hard to see myself as good enough,
13:24but my resilience to kind of get up and just keep going has grown so much
13:29because I don't want to ever not do something because of my alopecia,
13:33because then it's almost one.
13:35And Jasmine's needed every bit of determination and grit
13:39as she's juggled being in the tent while sitting her medical exams.
13:42I have just been amazed at how hard she's worked because it has really been quite a sacrifice,
13:48just absolutely focused on her baking and her medical exams.
13:52To Jasmine!
13:53To Jasmine!
13:55I am unbelievably proud of her, of how far she's come, and whatever happens in the final, she's triumphed.
14:03Yeah.
14:04These are proved.
14:05Need 50 minutes to bake, cool, and decorate.
14:09I feel like I'm on time.
14:11They proved?
14:12We'll have buns so we can put stuff inside.
14:14And versus where I was five minutes ago, that feels like a real win.
14:17There's just one hour left.
14:19Okay, I'm going in.
14:20These are going to literally bake for like 10 to 12 minutes.
14:23Great. They're going in.
14:24Now I need icing.
14:27This is rum for the pina colada.
14:29This is the mustard.
14:30I am going to make it a little bit thicker.
14:32It just needs to hold the shape of like a mustard.
14:34I'm making water icing.
14:36But I'm not doing water, I'm doing lemon.
14:38It's just quite sweet.
14:39The lemon takes the edge off it.
14:41Oh, I wish they were taller.
14:43Tom, are yours really flat?
14:45Yeah, but that's because I've messed up my dough.
14:47Mine feels so flat.
14:49Oh my gosh, they look amazing, Aaron.
14:51I just think the way it's expanded here,
14:53perhaps it needed proving longer.
14:55I could just be being hypercritical.
14:57Oh, that's so sad.
14:58They're nowhere near as domed as they should be.
15:00But at least we've got something to put things in.
15:02They're looking a bit flat.
15:04But then making bread for Paul is just always scary.
15:06Bakers, you've got 15 minutes left.
15:08Keep going.
15:09Okay, icing.
15:11This is not my most glamorous work.
15:12I tried every implement at home,
15:14and it was the one that worked best.
15:17This is the peaches and cream buttercream frankfurter.
15:21Ah, should have worked out a better way of doing this.
15:24Mustard icing, let's go.
15:26And I know it's not a typical iced bun.
15:28I just couldn't find a way to make them look neat.
15:31This icing is just impossible to make it ever look good.
15:34Trying to keep a steady hand in these last few minutes
15:36is near impossible.
15:38I think he will say they're slightly under-proved.
15:41Put these on top.
15:42Tiny bits of hint, chance of warm, a bake.
15:45Bakers, your time is up.
15:49Please step away from your iced buns.
15:53Can't complain that much.
15:56It's edible.
15:59It's judgement time for the finalists and their iced finger buns.
16:04Hi, Tom.
16:05Hello, how are you doing?
16:06Hi, Tom.
16:11The bread looks awful.
16:12Yeah, I'm really not happy with the bread.
16:14But I love the decoration.
16:15Okay.
16:16We have the pina colada finger buns,
16:18which are a pineapple gel with a coconut creme pat,
16:21and then some rum icing on the top.
16:24I really like the flavour.
16:25I think the rum is a little too dominant.
16:28Yeah.
16:28The bread is definitely tough.
16:29Your bread is awful.
16:30I think instead of salt, I put citric acid in.
16:33Do you know if that would have any impact?
16:35Yeah, it would certainly slow it up.
16:36Yeah, yeah.
16:36The activation of the yeast.
16:38Okay.
16:38And then we have top dog finger buns,
16:41which are a peach and cream cheese buttercream
16:44with cream cheese icing on the top.
16:49The peaches and cream are lovely.
16:51The flavours, isn't that, are beautiful.
16:53Stunning, but I'm really struggling with that bread.
16:59Chunky little monkeys, aren't they?
17:00They really are.
17:02Okay.
17:03The green ones are pear and hazelnut.
17:08I love the filling.
17:09The pear comes through nicely.
17:11And I like the bread because it's quite soft.
17:13It's softish.
17:15And it's too tight and easy to open up a little bit more.
17:18I got a nut.
17:19It's hazelnut in there.
17:20It is.
17:20It's nice, that.
17:21That's what makes the cream taste so good.
17:23Yeah, nice flavour.
17:24Okay.
17:25The pink ones are rhubarb and strawberry
17:28with a vanilla creme mousseline.
17:31Rhubarb's worked beautifully well, aren't they?
17:33And the creme pat works beautifully well.
17:34The issue is the bread is just too hard.
17:37Okay.
17:37Nice flavours.
17:38Appreciate it.
17:39Thank you, Aaron.
17:40Yeah, very good.
17:45The shape, they look good.
17:46But they look quite flat.
17:47You've lost a bit of height on that.
17:49You may have knocked somewhere out of it.
17:50But I like the toppings.
17:52Right, let's have a look.
17:53They have strawberry jam and then a lemon cream.
17:59I love the soft dough.
18:01Yeah, I've got a mouthful of mint.
18:02That works really nicely.
18:04It's got strawberry.
18:05Very strawberry.
18:05It's lovely.
18:06Yeah, it is.
18:07It's really nice.
18:07Shall we taste the apricot one?
18:09Oh, yeah.
18:09Yeah.
18:09The orange ones have an apricot jam and a white chocolate creme diplomat.
18:15That is absolutely delicious.
18:17It's got a nice zing to that apricot, but the creme diplomat is so luxurious and silky smooth.
18:21It works really nicely with it.
18:23Yeah, I think you've done a decent job with that, Jasmine.
18:26Well done.
18:29I am proud that I managed to produce that in the time.
18:32Get it to where I wanted it to be.
18:34It wasn't perfect, but I'm just a perfectionist and I need to get it with myself.
18:38Of course I would have loved to have smashed it out of the park.
18:40But it's the last one and I'm not coming away feeling like I've done terribly.
18:44You know, I definitely feel like I've let myself down.
18:47I know that when I've made those at home, they're great.
18:50But that doesn't matter when you get into the tent.
18:52Like, the only thing that matters is being able to replicate it in there.
18:58With their signature finished, the bakers now face one last gingham shrouded mystery challenge.
19:05Hello, bakers.
19:06Welcome back to the tent.
19:07It's time for your technical challenge.
19:09And this one has been set for you by the high priest of patisserie, Prue Leaf.
19:14Prue, have you got any words of advice for our finalists?
19:17You guys have got the skill.
19:18Prue, have you got the delicacy?
19:21As ever, this challenge will be judged blind, so we're going to have to ask these two to do one.
19:26So, for your technical challenge, Prue would love you to make a tower of exquisitely decorated white chocolate and lemon
19:35madeleines.
19:35Your madeleines should be made with a bourre noisette and filled with lemon curd, but they also have to have
19:43that characteristic hump.
19:44You've got two hours and 15 minutes on your marks.
19:48Get set.
19:49Beak!
19:53Final technical, baby.
19:55Oh, God, no.
19:56Have you read the method?
19:58There's no instructions.
19:59The actual method just says to make a madeleine tower.
20:02Oh, my goodness.
20:04I have to make a tower of madeleines.
20:06We've never made a madeleine.
20:09I see we've brought the traditional British summertime weather today.
20:13I know.
20:13But the final technical, Prue, and it's madeleines.
20:16What I like about this is it's a kind of party twist to make a celebration tower.
20:22I think it looks great.
20:22It's made 31 madeleines altogether, and they've got to stuff them with lemon curd.
20:27Yeah.
20:27And the icing is melted chocolate.
20:29It's got a lovely golden colour, isn't it?
20:31Yes.
20:31And it's got a proper hump on it.
20:33Yeah, it has.
20:34The most important thing is to get the batter chilled.
20:37What makes things rise well is a shock of the heat.
20:40So if you cool your batter and it's going into a hot oven, it accentuates that shock.
20:46Ah.
20:47That is good.
20:48The chocolate is enough to ice every mouthful, but it's not too thick.
20:52You've got that lightness in the sponge, then you get that zing from the curd itself.
20:56Mmm.
20:56It's going to be interesting to see how our bakers deal with this.
20:59Mmm.
20:59Get this right, this could win them the baker.
21:03I'm going to start with the...
21:06I should be able to say this.
21:07That's why I'm not going to speak in French.
21:08It's basically just brown butter.
21:09I want to make sure I don't burn this butter.
21:11I just want it browned nicely.
21:13I basically cook it until it smells nutty.
21:16Looks good, smells good.
21:18Right.
21:18Let me just put the zest in here.
21:21It's your last technical.
21:23It must feel good.
21:24I actually like the technicals.
21:26Do you?
21:26Even though I can be rubbish at them, I still enjoy doing them.
21:29But these have got firsts, and I haven't had firsts yet.
21:31Have you never had a first?
21:32Second.
21:33Today is the day.
21:35Today is the day.
21:37Brown butter now is in the fridge to chill.
21:39All right, I'm going to get my batter together as quick as possible because you need enough time to rest
21:44in the fridge.
21:44A madeleine's light fluffy texture comes from whisking air into eggs and sugar before carefully folding in flour.
21:51I'm using a metal spoon because apparently that deflates it less.
21:54Delicious brown butter.
21:56Knock out that air and the baker's madeleines could end up flat as a pancake.
22:00Everything is now in there.
22:01I'm going to beat the batter for a while.
22:03I feel like there's a lot of sneaky little booby traps in this technical.
22:09I just don't want to be lost.
22:10I'll get it into piping bags and into the freezer.
22:13I want it to be cool because that's how you get the hump.
22:17While Tom and Aaron chill.
22:19OK, I've filled up my moulds.
22:21I think I'm going to go in.
22:23Jasmine's wasting no time hitting the heat.
22:26I'm going to start with ten minutes at 180.
22:28Right, lemon curd.
22:29Juice of two large lemons, two large eggs beaten and 75 grams of pasta sugar.
22:33While stopping this for the scrambled eggs, I'll add the butter at the end.
22:37Oh, that's OK.
22:37It's curdy.
22:38So I just want to get a call.
22:40OK, let's have a look.
22:42I just have no idea what makes the hump.
22:44I'm hoping the mould just magically creates it.
22:47I think I should start baking a cake batter.
22:49I really want to leave them to rest for longer, but there's no more time.
22:54What's this?
22:55This goes with my outfit.
22:58It's lovely.
22:58That's how I call Paul.
23:01He comes running out naked.
23:05Bit thick.
23:07Aaron doesn't have his madeleines in yet.
23:10I don't know, it's freaking me out.
23:11I'm like, why am I further ahead than Aaron?
23:15Bakers, you are halfway through.
23:17You're doing so well.
23:18Keep going.
23:19OK, let's take these out.
23:21Oh, there's no hump.
23:23That's some flat madeleines.
23:25I don't want my hump.
23:26I'm going to try again.
23:30Maybe I was meant to chill them before.
23:32Oh!
23:33That's why.
23:34Yeah, they look a bit messy.
23:35But they're going in the oven now.
23:37I'm going to bake them for 12 minutes.
23:38I think my batter was right.
23:40I think I just need to chill it before it goes in the oven.
23:42Come on, you can do this.
23:43Yeah, OK, come on.
23:44You know what?
23:44These don't take that long to bake.
23:46They only take like 10, 15 minutes.
23:47You can redo them.
23:48And you've always got them anyway, so you've got nothing to lose.
23:50That's what I'm thinking.
23:51I've got nothing to lose.
23:52I'll grab it by the pink horn.
23:55No hump has made an appearance yet.
23:59They're really, like, fluffy.
24:00It's less hump and more A cup bump.
24:04Let's have a look at what's going on.
24:05There's nothing in the oven.
24:06No, no, no, they're in the fridge.
24:08I'm not saying we're competitive,
24:10but I'm just waiting to see if he gets a hump.
24:12No hump.
24:13OK, come on, Jasmine.
24:15The adrenaline that is going through my veins right now
24:17is excessive for baking.
24:19Time to take them out.
24:21That's so annoying.
24:23A dome, but not a hump.
24:24I'm going in.
24:27Go on, little bad boys.
24:28Go on, hump.
24:29Right.
24:30My next stage is to pipe them with lemon curd.
24:33I'm just kind of going in and then coming out.
24:36Hello there.
24:36We are the hump police,
24:38and we've come to check out your humps.
24:40There it is.
24:40There's the hump.
24:41I mean, in an ideal world,
24:42I'd have a big, massive hump.
24:44In an ideal world,
24:45we'd all have a big, massive hump.
24:48Not a single hump.
24:50That is really sad.
24:51I feel demoralised.
24:53Bakers, you've got half an hour left.
24:55We love you.
24:56And your madeleines.
24:57Decorate your madeleines to form an ombre design.
25:00How do we do an ombre design?
25:01From the French word for shaded,
25:03ombre is a gradual blend of colour.
25:05So I just want to get a good rose colour on this,
25:07and just adjust the colour as I put the chocolate into the mould.
25:10With 31 madeleines,
25:11the bakers must calculate how many of each shade they'll need.
25:15Seven, six, five, four, three.
25:17That's not enough.
25:18Get the maths wrong.
25:19Maybe get eight around the bottom.
25:21And they can kiss their ombre goodbye.
25:23Might just do two colours.
25:24Dark pink to light pink.
25:25Oh my gosh.
25:26I forgot to fill them.
25:27How long do I have left?
25:29You have 15 minutes left.
25:31Oh my days.
25:32Gonna put both the shades of chocolate into the mould
25:35and squish the madeleine in.
25:36I don't think you need too much.
25:38Right, switch to a different colour.
25:39Wait.
25:40Oh my God.
25:41Oh my God.
25:42I just realised dark pink at the base to pale pink at the top.
25:45They mean of the tower.
25:47They don't mean of the madeleine.
25:49Oh no.
25:50I'm gonna keep going.
25:51This is a mess.
25:52That's done.
25:53Put the freezer to set hard.
25:56So I've done seven dark pink.
25:58I need two more of these ones.
26:00Come on, come on.
26:01I'm gonna cool that super quickly.
26:04Do you know what?
26:05I'm just going to start now.
26:07Oh my God.
26:08Right, let's go.
26:09Fast pace, baby.
26:10Stop falling off.
26:12Oh, come on.
26:14That looks terrible.
26:15I have no idea if this is what it's meant to look like.
26:19And I wanted them to be quite neat, but it's not gonna happen.
26:22Bakers, you've got one minute left.
26:24Oh my God, I thought this part would be quite easy.
26:26I've lost track of which colour's which.
26:29Do all 30 of one have to be on here?
26:30Yeah.
26:31Come on, Jasmine.
26:32This is the most stress I've had in the technical.
26:34I've finished.
26:35I mean, it's a tower of madeleines.
26:37Oh, it's all right.
26:38Hope for the best.
26:40Finish the tower with a ribbon.
26:41Bakers, your time is up.
26:44Oh, the ribbon.
26:45Please bring your madeleine towers and place them behind your photos.
26:50Forgot the ribbon.
26:50I thought the ombre was meant to be on the madeleines.
26:53Yours are beautiful.
26:55It's like little presents.
26:56Well done, team.
26:57Five.
26:57Last technical.
26:59Paul and Prue are expecting three towers fit for a final.
27:02Maybe 31 lemon curd filled madeleines.
27:06Iced in a pink to white chocolate ombre design.
27:10OK, let's start with this one.
27:12Overall, it's not bad.
27:13It's quite neat.
27:14I think the ribbon would have been prettier on the top, really.
27:16Yeah, it's a bit of a sort of, yeah, that'll do.
27:18I think all the madeleines are there.
27:19And they look pretty good.
27:21But the whole point is ombre.
27:22Interesting interpretation.
27:24Yeah, some of the chocolate's broken through.
27:26Yeah, there are a few holes in there.
27:27It's very thin.
27:28Yeah, not enough chocolate.
27:29The bake on the madeleine doesn't look too bad.
27:31Does it have a hump?
27:32A slight hump.
27:34I think it may have been over whipped.
27:35Yeah, they're all quite flat.
27:36There's a nice squeeze of curd.
27:39A nice lemony flavour.
27:41Lemon comes through lovely.
27:43Moving on to these.
27:44There's been a serious issue with the chocolate.
27:47Very thin.
27:47Though they have got the ombre, the style right.
27:50It's just not all necessarily in the right place.
27:53The ribbons...
27:54The ribbons seem to have defeated them all, actually.
27:56Yeah, the easiest bit.
27:58There's not much of a hump in there, either.
27:59But the bake looks good.
28:01They've got the right degree of browning.
28:03There's a lot of curd in this.
28:05Gosh, yes.
28:08It tastes nothing but lemon curd.
28:10Moving on.
28:11This is a bit of a mess.
28:12Yeah, the chocolate's pretty terrible.
28:14And they haven't got a required number.
28:17They all taste absolutely delicious.
28:20But there's no hump.
28:21In fact, there's a depression.
28:23Is it underbaked?
28:24Yeah, it is.
28:25OK.
28:26Paul and Prue will now rank the Madeleine Towers
28:29from worst to first.
28:30In third place, we have this one.
28:32Who is that?
28:34Jasmine.
28:35You didn't have enough chocolate.
28:36You didn't have a hump.
28:38It's a bit of a mess.
28:39But, of course, they taste absolutely delicious.
28:42In second spot, we have this one.
28:45Who is this?
28:47Aaron.
28:48The actual shading was pretty good.
28:50It's a shame they went the other way around.
28:52The sponge was all right.
28:53She had a decent amount of lemon curd,
28:54and probably a little bit too much lemon curd.
28:56OK.
28:57Which means, Tom, congratulations.
29:01Your interpretation was really interesting.
29:02They are all absolutely delicious,
29:04and Tom's yours was particularly delicious.
29:06Thank you so much.
29:09Nice.
29:09Can't believe it.
29:10To have won that, I'm very happy.
29:12I was a little bit sad when they gave Aaron second.
29:15Well, his looked incredible.
29:16Why?
29:20I can't believe I've never once got a first in technical.
29:23But tomorrow, I'm coming to compete
29:25for that lovely little cake stand
29:27that would look so good next to my gold fruit bowl at home.
29:30Anyway, that was not my finest moment in the tent.
29:33But I think if I was going into tomorrow feeling comfortable,
29:37I might have become complacent.
29:39So, actually, it's a bit of a kick up the bum.
29:40Come on.
29:45There's just one more challenge left in this years' Bake Off.
29:48See you guys on the other side.
29:50Uwa, uwa, uwa- Up.
29:51Uwa, uwa-uwa.
29:53Jaz.
29:54Would you say it's pretty even Stevens at the moment?
29:57I would, yeah.
29:58Jasmine was considerably better than the other two in the signature.
30:01But in the technical, she was in 3rd place.
30:04A lead has certainly diminished.
30:05Her nose.
30:06Her nose in front.
30:07Down to, yeah, she's got her nose in front.
30:08It's a great way of putting it, yeah.
30:09Aaron, he wants this today, doesn't he?
30:11He's always been good on flavour. He's adventurous.
30:13Potentially, he could upset the apple cart
30:15because Tom made an elementary mistake.
30:18You need salt in a bread.
30:20I mean, it's textbook error, isn't it?
30:22Bad mistake. But then he won the technical.
30:23What's crazy? Is this going to be all down to this last bake?
30:26If you look at the three of them and the style of their baking,
30:29Tom to have the finish.
30:30When it comes to structure, then you put it on jasmine
30:33and Aaron to have the flavour, so...
30:35If we could create one person out of the three of them,
30:37it would be the perfect bake, wouldn't it?
30:39Yeah, quite. You do have the perfect bake.
30:40It'd be Paul Hollywood.
30:42Nice to meet you.
30:48Welcome back to The Tent Bakers.
30:50This is your last ever challenge.
30:54So, for your showstopper challenge,
30:56the judges would love you to create
30:57an elegant and sophisticated table cake.
31:01There should be grand centrepiece cakes
31:04measuring at least 1.2 metres in length.
31:07That's about twice the size of Paul Hollywood.
31:10It's probably three times, actually.
31:11Maybe four.
31:13The judges are looking for great flavour
31:15and exquisite decoration.
31:17This is your last chance to impress the judges.
31:20You can do this. Good luck.
31:22You've got four hours and 30 minutes.
31:24For the last time, on your marks...
31:26Get set.
31:27Bake.
31:28Let's do it.
31:30Ooh, let's go.
31:31It's the final bake.
31:32It's the final bake.
31:34Double mixer.
31:35It's 100% necessary with the sheer volume of cake.
31:381.2 metres.
31:40I have never baked anything anywhere,
31:42remotely, on this scale.
31:44Right now, I feel really calm.
31:45Like, I'm in the zone.
31:46I know how to do this.
31:48The baker's final showstopper challenge
31:50I'm really looking forward to.
31:52A tabletop centrepiece.
31:54This is the biggest cake ever baked on Bake Off.
31:58We're asking them to make a 1.2-metre cake.
32:01It's a lot of sponge.
32:03It's going to be a real challenge
32:05because they've got to get all those cakes baked and cooled.
32:09It's all about what I was asking today.
32:11We want great texture on the sponge,
32:13fantastic fillings,
32:14and it's going to look good.
32:15I want to see a proper tabletop masterpiece.
32:18This is probably the most important challenge
32:20of the entire ten weeks.
32:22For the final to rest on one cake,
32:26it's terrifying, really.
32:29Good morning, Jasmine.
32:31Good morning.
32:31On your final challenge.
32:33Describe to us your showstopper.
32:35It's a summer celebration cake,
32:36but I'm going to have three layers.
32:37The bottom and top layer will be a cardamom sponge,
32:40and then the middle one will be almond and raspberry.
32:42In between those two layers,
32:43there'll be a lemon mascarpone cream.
32:45I would recognise that as jasmine.
32:48Yeah. Hang on.
32:49There's no pistachio in it.
32:50I was so tempted.
32:52With the bake-off crown within touching distance,
32:55Jasmine's going all out with a cake
32:57celebrating her favourite bake-off flavours.
32:59She'll recreate her cardamom sponge from week one
33:02with an almond and raspberry sponge
33:04filled with lemon mascarpone cream
33:06and covered in Swiss meringue buttercream.
33:08I've looked back over the last ten weeks,
33:10looked at different things I've learnt
33:11and really enjoyed doing.
33:12The ones that got the best marks
33:13and the ones that got the most comments,
33:15that's what I'm doing.
33:16As long as it's not a madeleine,
33:18I think you'll be all right.
33:19I'm not making a madeleine any time soon.
33:21While Jasmine's cake is packed with bold flavours...
33:24I love using cardamom.
33:25I'm putting quite a lot in.
33:26I want you to be able to taste the cardamom properly.
33:29Aaron's planning something a little more subtle.
33:32This is my dajilin tea, which I'm going to grind.
33:34The champagne of tea, as they call it.
33:36It's just delicate.
33:37A lot of the things I've made have featured tea.
33:39And what better way to use tea
33:41than the champagne of tea
33:42for the final of the Great British Bake Off?
33:44Aaron will add delicate dajilin
33:47to both his sponge and apricot compote filling
33:49and her cover his cakey and American buttercream
33:51to create a green pastel ombre effect
33:53with green leaf twills,
33:55chocolate and sugar paste flowers
33:56and decorative piping to finish.
33:58I feel like you're staying true to your brand.
34:01Botanical.
34:02And tea.
34:02It's also going to be sweet, biscuity, caramelly.
34:05Sometimes you need lots of different components
34:07to make something tasty.
34:08But you do need a hero flavour,
34:10otherwise Paul cries.
34:12I don't know what my hero flavour is today.
34:13He loves saying hero flavour, doesn't he?
34:15Maybe he sees himself as a hero.
34:17He is a hero.
34:18Have you seen the meerkat adverts?
34:20Oh, I have.
34:21I don't think I've ever seen him
34:22as happy as when he goes,
34:23simple.
34:25Put him in the room with meerkats
34:26and a cape on, he's dreaming.
34:28Maybe I should have made a meerkat cake.
34:29Oh my God, he would have loved that.
34:33OK, so, fold, fold.
34:36It might be too late for a meerkat redesign,
34:39but the bakers must wow the judges
34:41with perfect sponge.
34:42This is a cardamom sponge.
34:44They are going to bake for 20 minutes
34:45at 180 degrees.
34:47Jazz, your cardamom smells gorgeous.
34:49And to successfully make and bake
34:51enough for a 1.2 metre cake...
34:54That's about 42 litres of sponge.
34:56..will require perfect planning
34:58and the ability to manage
34:59two ovens simultaneously.
35:01All together, I need 12 tins,
35:03so I'm going to bake it
35:04in two batches of six.
35:06Got two more cardamoms to do,
35:07but there's just so much
35:08to keep a track of.
35:09That's the challenge today.
35:10Can we get it cooked?
35:11Can we get it cooled?
35:12This requires pace.
35:14Oh, my God.
35:15It also requires precision
35:17because I don't have time
35:17to be redoing anything.
35:20Oh.
35:22Oh, God.
35:24I've broken the bowl.
35:27I need to do another batch.
35:29I've lost about 30 minutes.
35:31No, it's not great.
35:33Right now, I'm on to making cake two.
35:35It's my almond and raspberry cake.
35:37While Jasmine makes a start
35:38on another of her
35:39Bake Off success stories.
35:40I love doing chocolate week
35:42and making my financiers.
35:43I'm making my almond and raspberry cake
35:45in tribute to that.
35:46Tom's going in search of redemption.
35:49In week six, I did a
35:50raspberry white chocolate and basil tart.
35:52It was one other element
35:53away from being really delicious.
35:55Today, we are revisiting those flavours
35:57and doing them justice.
35:58Tom will soak layers
35:59of delicate chiffon sponge
36:00with raspberry and basil syrup,
36:02sandwiching a tropical mango
36:03and passion fruit ganache
36:04packed with fresh raspberries.
36:06And he'll bring his cake to life
36:07with bright green moss
36:09to create his path to the tent.
36:10Lined with a chocolate beehive,
36:12edible flowers
36:13and a raspberry and basil jelly
36:14recreation of the iconic
36:16Bake Off chocolate cake.
36:17Now, the big statement
36:19that we've had with you
36:20over the last few weeks
36:21is style and substance.
36:23You need to nail both.
36:25Absolutely.
36:25You certainly have the skills.
36:27It's just as if you've managed
36:28not to screw it up.
36:30Good luck, mate.
36:31Thanks, guys.
36:31See you later.
36:32Come on.
36:35It's like having a facial.
36:36That is all the cardamom cakes out.
36:38He's going in.
36:39As Jasmine's final batch
36:41of sponge enters the oven
36:42and the last of Tom's exit...
36:45Sponges look lovely,
36:46risen nicely.
36:47I have to just keep up
36:48the pace now and not slow.
36:50Aaron's remade his batter,
36:51but he's on the back foot.
36:53How are you, darling?
36:54Broke a bowl.
36:55What?
36:56A glass one?
36:57Full of cake mix.
36:58Oh, gosh.
36:59This is the biggest cake
37:00you've ever made, right?
37:02Yes, and I'm behind.
37:04Throw it off.
37:04That's what I do.
37:05I throw that off
37:06and then we continue.
37:08Just keep going.
37:10Make curd.
37:11This is the biggest curd
37:13I've ever made
37:13by quite a long way.
37:15White chocolate,
37:16tropical ganache,
37:17mango, passion fruit,
37:18and lemon.
37:18I can't believe
37:19I'm still making sponges.
37:21Oh, my God.
37:22I am your cake.
37:24I'm one big lemon.
37:25The next sponges are in.
37:27I'm just going to prepare
37:28my apricots.
37:30I've created a brew,
37:31Darjeeling tea,
37:32so that you rehydrate
37:33with some of that flavor
37:34and aroma.
37:35All the cakes are baked.
37:36Raspberry ones are looking good.
37:37I'm happy with them.
37:38Okay.
37:39This is my buttercream.
37:41I'm doing American buttercream.
37:43American buttercream!
37:47It's just butter and sugar.
37:49Very simple buttercream.
37:50But there's nothing
37:51simple about jasmin's.
37:53I'm doing
37:54Swiss meringue buttercream.
37:55It gives a really
37:55nice, smooth finish.
37:57But the thing is,
37:58these buttercreams
37:58take ages to make.
38:00These are the last
38:01two batches.
38:02While Aaron waits
38:03for his final cakes
38:04to bake.
38:06Tom and Jasmine
38:06push on with decorations.
38:08I'm going to make
38:09some caramel shards,
38:10some meringue kisses.
38:11Oh, God,
38:12those look delicious.
38:13Have you made your jelly?
38:14Yeah, I have.
38:15And I started
38:15my green sponges,
38:16my green moss.
38:18You could win this.
38:20by simply walking
38:21over there and
38:23up and off
38:24over there.
38:24Honestly,
38:25over there,
38:26kick his toe.
38:26Kick his toe.
38:28Is that your gear
38:29over there?
38:30That's my gear,
38:31so I'm about to start
38:31assembling my cakes.
38:33And I'm just getting
38:34these ready for my moss.
38:35And breathe.
38:36And breathe.
38:38Big time,
38:39and breathe.
38:42Bakers,
38:43we are halfway through.
38:44We're halfway
38:45through, darlings.
38:47If you do well,
38:47you'll get a hand shake.
38:48If you don't do it,
38:50we'll be worth the calories.
38:55Come on, team.
38:56This is my
38:57American buttercream.
38:58It's whipped up
38:59really nicely.
39:00Let's actually just
39:01start assembling these.
39:02As Tom starts building,
39:03that sponge is moist.
39:06Aaron's still baking.
39:07I'm going to give it
39:08five more minutes.
39:09Struggling.
39:10Oh, I don't know
39:11what to do now.
39:11I'm going to put this in.
39:12And Jasmine's
39:13Swiss meringue buttercream
39:14is missing the butter.
39:18It's going to be so tight.
39:20This is the cake soap.
39:22Raspberry and basil syrup.
39:23The speed of you, Tom.
39:25Just need to keep moving now.
39:26I'm not stopping you, guys.
39:27Great.
39:28I'm moving all around you.
39:29You're flowing.
39:30That's all of this
39:31sponge is done.
39:32The only thing I have to bake
39:33other than this is tuiles.
39:34I do, however,
39:36want these cakes cool ASAP.
39:38I need to get these cakes
39:40assembled.
39:42Cake one done.
39:43Three more to go.
39:44If I can stack them
39:45in ten minutes,
39:46ice them in ten minutes.
39:47This feels completely impossible.
39:50Hello, Jasmine.
39:51Would you like
39:52another handshake?
39:53He's got no hand.
39:54Look, he's lost his hand
39:55from all your handshakes.
39:56Now I'm going to start
39:57filling my cakes.
39:59This is my apricot.
40:00I'm just a little concerned
40:01about how sweet the ganache is.
40:02Actually, you know what?
40:03Lemon juice.
40:05This is lemon curd cream.
40:07All the elements are good.
40:08I want lots of raspberries.
40:10Hello.
40:11Hello.
40:11Such luscious hair.
40:13Beautiful hair.
40:14Hello, Tom.
40:14How's it going, my darling?
40:16Yeah, yeah, good.
40:16This is like a really
40:17key stage now where
40:19I love that you guys are here.
40:22I don't know if I've ever
40:23worked this fast in my whole life.
40:27Oh, I need the gel.
40:28It's actually nuts.
40:30It's the added pressure
40:31of all of the people
40:32and not just Paul and Prue
40:33are going to try this cake.
40:37And it's only just occurred to me.
40:42Bakers, you've got one hour left.
40:45An hour?
40:46Into the freezer.
40:48Final cake.
40:48Okay, let's go.
40:49I'm not there yet,
40:50but I'm getting there.
40:52You got it, Tom.
40:53Come on, baby.
40:54Oh, that is coming on gorgeous.
40:55Go on, Aaron.
40:56This is my last cake,
40:58but I need to do decorations.
41:02Do you know what?
41:03My moss.
41:03That's a good color.
41:05Oh.
41:06That's little meringue kisses.
41:07This is caramel.
41:08I'll break this up
41:09and then I'll stick it in.
41:12Now we turn four little cakes
41:13into one long cake.
41:15That's straight.
41:16That's straight.
41:16I just want to be able to ice it.
41:18Yeah, I'm going for the ombre effect.
41:20Sage to beige.
41:21This is when the Swiss meringue buttercream
41:23comes into play
41:24because it's so easy to get on.
41:26My dad's a posterer,
41:27so maybe he would be proud of this.
41:28Maybe that's where I get
41:29my cake-making skills from.
41:31I feel like a construction worker.
41:32What do I need now?
41:34What do I need now?
41:36Can I have a blowtorch, please?
41:38Let's go, baby.
41:40There's something lovely
41:42about ending where I started,
41:43just shoving green moss
41:45onto a cake.
41:46This is the texture going on.
41:48Bakers, you have half an hour left.
41:51Half an hour to impress.
41:52I'm going to impress you.
41:55Now I'm moving onto my twiols.
41:57Very, very quickly.
41:59Path is almost there.
42:01Come on.
42:04Yes, bro.
42:06That's amazing.
42:08I've got to break this.
42:11Oh, my God.
42:13That's not good.
42:14Guys, it is raining.
42:15The thunder is happening.
42:16It's kind of like,
42:18who's going to win?
42:19Who is going to win?
42:23Once I finish this,
42:24I'm going to make some flowers.
42:30Oh, my days.
42:32Look at these decorations, bro.
42:35I mean, that says jasmine to me.
42:36That's what I wanted.
42:37I want a little bit of me on a cake.
42:39You've surpassed yourself, I think.
42:40I'm going to try and make a chocolate flower,
42:42but I don't know if it will set in time.
42:45Oh, no.
42:46Beehive.
42:47Oh, God, I don't have time for this.
42:49Bakers, you've got ten minutes left.
42:52Right, come on.
42:53Flowers.
42:55These are all edible flowers,
42:56all delicious.
42:57Just keep adding and adding and adding,
42:59and then it comes to life.
43:00They're so fragile.
43:01Can I do more twioles, maybe?
43:03They're lilies.
43:04My mom's favorite flower is lilies.
43:08Almost there.
43:09Come on.
43:09I have really got to move now.
43:12Breathe, Jasmine.
43:14Come on, keep moving.
43:15Bakers, you've got one minute left.
43:18Okay, what have I forgotten?
43:19Strawberries.
43:21I'm just going to put a few chopped apricots on top,
43:24just for color.
43:26One beehive is there.
43:33I'm feeling happy.
43:34This is how I hoped it would look.
43:36Tom, that looks epic.
43:40Okay, bakers, your time is up.
43:44Please step away from your showstopper.
43:48It's done.
43:49It's done.
43:51Oh, my God, I could cry.
43:54CHEERING AND APPLAUSE
44:00They love each other.
44:02Oh, I'm telling you.
44:09The winner of this year's bake-off
44:11will be announced at a very special garden party.
44:15And despite the inclement weather,
44:17the field is full of friends, family
44:19and their newfound baking besties.
44:22I'm just happy to see everyone.
44:24I'm happy to see all the bakers again.
44:26It's been really nice to be reunited.
44:28So, yeah, we can actually properly celebrate,
44:30which is great.
44:31It feels nice to come back again.
44:33It's weird, because you're so used to seeing
44:34just a few people here,
44:35now there's all this.
44:37It's so nice to come back
44:39and not having a dress of baking.
44:43I'm really happy right now.
44:46So hard to say who I'd want to win
44:48because I love them so much,
44:50all three of them.
44:51Since day one, my favourite,
44:54and I think is the winner,
44:56is Tom.
44:58Aaron always have something surprise.
45:01So he may be surprised as he may win.
45:05Tom and Aaron are just something else,
45:08but Jasmine has been consistently fabulous.
45:12I think it would be Jasmine.
45:21Jasmine, it's time for your show stuffer.
45:23I might need some help.
45:25We've got you.
45:27I'm not strong enough for this.
45:29Me too.
45:30It's a lot of cake.
45:31It's a lot of cake.
45:33OK.
45:39Well, I have to say,
45:41I think it looks really beautiful.
45:42Your little meringue kisses
45:44are all lovely with their pastel colours.
45:46I do like the way you've used the curve in there
45:48to give it that natural texture as well.
45:50OK.
45:51Let's see what it looks like inside.
45:54The top and bottom layer are cardamom sponge,
45:56and then the middle one is raspberry and almond.
45:58It's a lemon mascarpone cream
46:00with some more fresh raspberries inside.
46:12Flavour of the cake is absolutely lovely.
46:14Definitely cardamom, but it's not overwhelming.
46:16The cardamom works really well
46:18with the almond and raspberry in the middle,
46:20and the lemon is subtle.
46:21Overall, you've got a very delicate cake.
46:24Mm, I think it's absolutely beautiful.
46:26Great job, Jasmine.
46:28Well done.
46:30Big sigh of relief.
46:32It's such a big sigh of relief.
46:34I feel like I could cry.
46:36Well done.
46:38Yes, Jazzy.
46:41You deserved it.
46:44Aaron, would you like to bring up your showstopper, please?
46:47Team effort.
46:48Got it?
46:49Oh, my gosh, it's so heavy.
46:50It's so heavy.
46:51You all right?
46:52Yeah, I'm good.
46:58I like the size of it.
46:59I like the component parts.
47:01These little parts look lovely on the top,
47:03but it looks a little bit rushed.
47:06And that's down to the piping.
47:08This slightly unusual piping around it.
47:11That was my design choice,
47:12so it's quite interesting that you said that.
47:14Do you know, I really like the design,
47:16and I like the colours.
47:17I agree that they're bits that are not quite perfect,
47:21but it's really interesting.
47:23This darjeeling I'm looking forward to.
47:25The flavours of the sponge is darjeeling,
47:28and then the filling is a jammy apricot compact
47:31with darjeeling tea and toasted milk buttercream.
47:39The darjeeling does come through,
47:41but I'm struggling to find a proper hero flavour.
47:44The apricot is just not strong enough.
47:47I actually like the flavour very much.
47:50It's quite delicate,
47:51but the cake is a little dry.
47:53It's overbaked sponge.
48:00You got it.
48:01Yeah, I've got it.
48:05I love the oil.
48:06I love it.
48:11Tom, are you ready for your showstopper?
48:13I'm ready.
48:14Shall I come now?
48:15Is it a three-man operation?
48:16I've got this.
48:17Alison's been in the gym.
48:20Oh, it's quite heavy.
48:22Whoa.
48:24What a cake.
48:26Okay.
48:30Wow.
48:33Well, I have to say,
48:35I think it looks absolutely stunning.
48:38I love the famous bake-off cake.
48:41Is there a missing raspberry?
48:42Take it off.
48:44There we go.
48:44Perfect.
48:45That's how it should be.
48:46I really like it.
48:47I like the moss.
48:48I like the whole thing.
48:49The way it's been designed is impeccable.
48:52Looks absolutely wonderful.
48:53It's a question of how it tastes.
48:55Yes.
48:56So we've got three layers of raspberry chiffon sponge.
49:00They are soaked in basil and raspberry soaking syrup
49:03with a little bit of lemon juice as well.
49:05And then we have the passion fruit, mango, and lemon ganache.
49:08And there's some fresh raspberries inside of that ganache as well.
49:20Tom, that tastes amazing.
49:24You get the raspberry, you get mango.
49:26It's just wonderful.
49:29Great job, Tom.
49:54Thank you so much, guys.
50:02Well done, mate.
50:03You can't do any better than that, can you?
50:06Smash that so much.
50:13That was like the worst feedback because it's just enough to give me that little bit of hope.
50:20Prue's saying she doesn't know how she would possibly improve that cake.
50:25It's like a tease.
50:26It's just enough to make me think,
50:28maybe.
50:31I know that I won't win.
50:34Today, evidently, was not my day,
50:36but it was theirs,
50:37and they've both worked so hard.
50:39Whichever one has it,
50:40really, really deserve it.
50:43I have no idea what's going to happen now.
50:45I just had this feeling that they liked it, but they didn't love it.
50:49Tom's, they loved it.
50:51To be honest, I have no idea, so I don't know what to think.
51:05Oh my gosh, I'm going to go.
51:08Oh my God!
51:10As the bakers are reunited with their loved ones...
51:18You just got straight for the cake.
51:21Paul and Prue have a massive decision to make.
51:24Three huge cakes.
51:26Three incredible bakers.
51:27I've never seen bigger cakes than that in my life.
51:30I thought Ian was going to jump out of one of them.
51:32Yeah.
51:33I think overall at standard was pretty good.
51:35Yeah.
51:35But Aaron struggled a little.
51:38I felt for Aaron,
51:39because as soon as he said his sponge was a bit dry, he knew.
51:42Yeah.
51:42But we are nitpicking here.
51:44It's still an amazing cake.
51:46It's just unfortunate he's in a tent with the other two.
51:48Yes.
51:49Tom's garden.
51:51Oh, it's fantastic.
51:52Conceptually, it was so clever.
51:54He iced it, didn't he?
51:55You know, the path to bake off.
51:57The flavour from his cake was stunning.
51:59And of course, the look of it.
52:00Style and substance came hand in hand.
52:02Would you say Tom and Jasmine's cake were on a par?
52:06I think they were.
52:06I mean, Jasmine's cake was cardamom.
52:08That's a punchy thing to do in a final.
52:10Yeah.
52:11She managed to get the level of cardamom smack on the nose.
52:14It's going to be really, really difficult.
52:16Both did pretty well faultless cakes.
52:19Yeah.
52:19To pick the winner is, you know,
52:21there's a lot of onus on us now to pick the right person.
52:23Priya and I will sit and have another cup of tea.
52:25Yeah.
52:25And we'll sit down and have a chat.
52:26And another slice of cake.
52:27And another slice of cake.
52:30Guys, it's been so ridiculous.
52:31It's the dream team.
52:33Come on, let's go.
52:34I'm going the fair.
52:38And have they decided?
52:39Yeah, they've decided.
52:40Oh, my God.
52:52Hello.
52:53Firstly, thank you all for coming.
52:54And we now ask our three finalists to step forward.
52:59Big round of applause for Tom, Jasmine and Aaron.
53:03Come on, Jasmine.
53:05Come on, Jasmine.
53:21And the winner of the great British Bake Off 2025 is...
53:35Jasmine.
53:43Oh, my God.
53:46Oh, my God.
53:46It was always you.
53:48Oh, my God.
53:53Oh, my God.
53:54Oh, my God.
53:54Oh, my God.
53:55Oh, my God.
53:56Oh, my God.
53:57Oh, my God.
54:05Oh, my God.
54:09Oh, my goodness.
54:11I am so...
54:14I am just overjoyed.
54:25When I was in the middle of exams and trying to bake
54:27while I was trying to learn all my stuff,
54:30and it's been so much that I have done it,
54:32and I'm just, like, so unbelievably happy.
54:37Honestly, mate.
54:39Oh, you are so amazing.
54:41And to have done it with such an awesome group of people.
54:46Every single thing, you really deserve it.
54:48She's incredible.
54:51When it comes to Jasmine,
54:53you don't want anything but the best for her
54:54because she does what she does so well,
54:57and she literally deserved it.
54:59I can't feel bad for not winning
55:01against that powerhouse of a pocket-sized baker.
55:06Ten out of ten.
55:07Twelve out of ten happy.
55:08She has just been so flawless throughout.
55:10There is no other way that could have gone today.
55:12Oh, great.
55:13Thank you so much.
55:14The thing about Jasmine is she has been steady the whole way through.
55:18Almost unheard of to be so consistent and so good.
55:22She's an extraordinary girl.
55:23There was not one week we thought,
55:25she could go this week.
55:27Not once.
55:28That's unusual.
55:28And to win five-star bakers and then win her role,
55:30that's never happened before.
55:31She's done an incredible job
55:33all the way through the bake-off this year,
55:35and she is a worthy winner,
55:36and she is the best one we've seen for quite a while actually.
55:41I want to say to myself,
55:42when I don't think I'm going to be able to do something,
55:44when I don't have faith in myself,
55:46that I just should give it a try,
55:48and try, and try again.
55:51And something great might happen.
55:54You never know.
55:57When we walk down the street,
56:01we don't care who we see you and me.
56:05Don't have to run.
56:07Where's Keith?
56:09Where's Keith?
56:09Where's Keith?
56:10Where's Keith?
56:25We've got a new client today.
56:27Hello.
56:28All the way from Essex.
56:54We've got love.
56:55Love.
56:56Power.
56:57I've been together.
56:59We've got love.
56:59Oh, you are in me.
57:00Oh, that's such a lovely ring.
57:02We've got love.
57:04Power.
57:06Power.
57:07It's the greatest power in the world.
57:10We've got love.
57:12Power.
57:14Power.
57:14It's the greatest power in the world.
57:18We've got love.
57:20Power.
57:21Power.
57:22And together we can...
57:32Are you a star baker in the making?
57:34If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.
57:56Take care.
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