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00:00Ambika Maud, it's great to have you on the show.
00:03Oh, thank you for having me. I'm such a big fan of Bake Off.
00:05We're massive fans of yours.
00:06We loved you in one day.
00:09It's such a clever concept, though, isn't it?
00:10Following a character on the same day, year after year after year.
00:14It actually inspired us to write our own script.
00:17It's quite a similar concept, actually,
00:19except it's all about Paul Hollywood.
00:20Have a read, babes.
00:21OK.
00:232016, Paul wears denim and judges' cakes.
00:252017, Paul wears denim and judges' cakes.
00:282018, Paul wears denim and judges'.
00:31Do you want a part in it, babes?
00:33Yeah, er, maybe just, like, talk to my agent and...
00:36They...
00:37Welcome to the great stand-up to cancer Bake Off.
00:40Sorry, what part would I play in this, anyway?
00:42Paul, obviously, he's the only one in it.
00:44We think you're ready for Hollywood.
00:46Oh.
00:47This time, soon! Oh, oh!
00:50Come on!
00:51On the great stand-up to cancer Bake Off.
00:54No! It's cuddly.
00:56Don't worry, don't panic.
00:57Five more celebrities.
00:59I like a bit of oof to me, fluids.
01:01Ha!
01:02Brave the tent in the name of charity.
01:04Oh, no!
01:04What?
01:05Oh, wow.
01:06The only one.
01:07It's meant to look a bit like a cat's bum wall at the end.
01:09I think that's exceptional.
01:11Can be crowned Star Baker.
01:13It's gone down, it's dead.
01:15Pump it back up.
01:16You got a foot pump?
01:17No!
01:18Home.worth.
01:39This week's stand-up to cancer bakers are...
01:42I feel nervous already. Does anyone else?
01:45Television personality and radio DJ Vicki Patterson.
01:49I am buzzing like an old fridge to be here.
01:51I've watched Bake Off for years. I'm really nervous, really excited.
01:55I've already started sweating from behind the knees.
01:56You can't get disqualified from this, can you?
01:58Comedian, journalist and TV host Alex Brooker.
02:01Love the old gaffies, though, isn't it? It's classy.
02:04I don't expect it to do particularly well, but I'm more here for a social event.
02:10Star of stage and screen, actress Rose Aileen Ellis.
02:14I'm really excited to be here today. I'm nervous now.
02:19I'm going to be very public of what my cooking is like.
02:22Reality TV star and podcast host Sam Thompson.
02:26I can't believe we're wearing these pennies.
02:28I haven't baked for, and I mean that.
02:30With every fibre of my being, you know when you've got to go like that with the thick?
02:34I don't even know how to do that.
02:36And award-winning actress and writer Ambika Mod.
02:39Oh, you can make it shorter?
02:40Yeah.
02:41Despite not really baking and not really having practice, I do kind of want to win.
02:47I kind of just want to start baking now.
02:49Let's just do it.
02:52Hello, bakers. Welcome to the tent, and thank you for joining us.
02:56Also, at this point, I'd like to welcome Toby to the tent, who is Rose's interpreter.
03:02Welcome to the tent.
03:05OK, so for your signature challenge, the judges would love you to bake six mini rolls.
03:11The judges will be looking for a deliciously light sponge, rolled with a filling and coated in chocolate.
03:18Now, your mini rolls must be decorated in some form.
03:21You have an hour and 45 minutes.
03:23On your marks.
03:24Get set.
03:25Bake!
03:26We're doing this.
03:27I'm a bit nervous.
03:28Good luck, everybody.
03:29Shut up, Vicky.
03:30Yeah, Vicky, not right now.
03:31The first challenge our celebrity bakers have to face is the dreaded signature challenge,
03:35because we want six mini rolls.
03:37A bit of shells fine, isn't it?
03:38No.
03:39The key thing to make this right is that they have to make a moist and airy sponge.
03:44It's really simple stuff.
03:46If you overbake with sponge, it'll be bone dry.
03:49You try and roll it up, it'll crack.
03:50So what are we doing?
03:51It should be light, melt in the mouth, and balanced beautifully with the filling.
03:56You nicked my head.
03:57The mini roll need to be beautifully decorated.
04:01Bang!
04:02They need to be identical, and it need to be precise.
04:06Oh, too much.
04:07Ah, I'm not asking too much airmatch.
04:09What on earth have I got olive oil for?
04:11Olive oil is really good if you've got dry elbows.
04:15And I have got dry elbows.
04:17I brought it for you.
04:18Think of that classic mini roll when you were a child.
04:20I want to see a coil all the way through, but we have celebrity amateur bakers.
04:26Did you put them in there?
04:27You little weasel.
04:29If it's edible, I'll be happy.
04:31I'm a baker.
04:34Hello.
04:35Hi, Rose.
04:35Hello.
04:36Welcome, Rose.
04:37Hello.
04:37How are you?
04:38Please tell us all about your mini roll.
04:40I'm making deck chair mini roll, so it's going to be stripy, like you're sitting on a deck chair.
04:47And because I grew up by the sea, so I love the beach.
04:50Ah, OK.
04:52Paying homage to her childhood trips to the beach, Rose's blue and yellow striped deck chair mini rolls
04:58will be filled with vanilla buttercream, coated with dark chocolate, and topped with crisps for a surprise crunch.
05:04Now you've caught my attention.
05:06You can't just skim on that.
05:06Are you going to put this into your Swiss roll?
05:09Not in it, and just sprinkling it on top, and then have decoration on top.
05:13Because it's like dark chocolate, you add salt on it.
05:16I can't believe you're using crisps.
05:18Because I thought, I love crisps, though.
05:21It's all right.
05:22It's all right.
05:23Now we are talking.
05:25And Rose isn't the only baker.
05:27This little won't go in.
05:29Siv!
05:30You little f***er.
05:31Taking a trip down memory lane.
05:33So I'm making Black Forest mini rolls for no other reason than when they said to me,
05:38what flavours did you saw as a kid?
05:40And the first thing that came into me was Black Forest Gatto.
05:44Alex's Black Forest mini rolls will be made with a chocolate sponge, sour cherry conserve,
05:48and Kersh-infused whipped cream.
05:51I'm going to melt the chocolate over the top, decorate it with these lovely cherries in this urn.
05:56And it looks like I've brought my nan with me.
06:01It's nice cherries in there, mate.
06:02It's what she would have wanted.
06:05What did you do with it?
06:06I just sifted it, really.
06:07Because you've got to get it, you've got to get the mixture of fun.
06:09She was always keen on Port Hollywood, so I thought...
06:12LAUGHTER
06:16I think that is light and fluffy.
06:18Do you think I sound like I know what I'm talking about?
06:20Take it till you make it, babe.
06:21All the gear in the idea.
06:23Someone be naughty.
06:25Look.
06:26Have you just turned that off?
06:27Sit down.
06:28What did he do?
06:29He did my eggs.
06:30I'll wait you two minutes.
06:31There's two minutes.
06:32Yeah.
06:33To get a light and airy sponge...
06:35Trying to be gentle with it, like, please, be my friend.
06:39It's critical to prevent air loss when folding.
06:41Babe, is this all right?
06:43Because he's just turned it off.
06:44He's sabotaging you.
06:45You hit my eggs.
06:46It's a bit naughty.
06:47Did you hide his eggs?
06:48It was fair in love and war.
06:50But Sam's playing catch-up.
06:52They panic me now.
06:53Am I doing OK?
06:55Sam will be colouring his sponge mix
06:57to create a rainbow effect for his minerals,
06:59which will be paired with a vanilla cream cheese filling
07:01and decorated with sprinkles.
07:04How long are you going to bake it for?
07:06Oh, 40 minutes.
07:0740 minutes?
07:0740 minutes?
07:08Are you sure?
07:09No.
07:1040 minutes, that's stupid.
07:11We don't want biscuit, do we?
07:12Yeah, no, 12 to 15, yeah.
07:14Oh, this looks good.
07:15Doing just one colour,
07:17Ambika is relying on flavour
07:18to impress with her mini rolls.
07:20Fold through the mango paste.
07:23OK, it's going in.
07:24Ambika's mango-flavoured mini rolls
07:26will be filled with coconut buttercream
07:28and mango jam,
07:30coated in white chocolate
07:31and topped with desiccated coconut.
07:33Have you prepped this at all?
07:35I did do this one, actually.
07:36And what did the people that tried it think of your mini roll?
07:40They thought it was very, very sweet.
07:42Which isn't a bad thing.
07:43Sugar is delicious.
07:44I like the sound of this.
07:45Tropical.
07:46Does this look right?
07:47You can't answer my questions.
07:49Does this look right to you now?
07:50That looks beautiful.
07:51OK, thanks.
07:52OK, I'm going to put it in the tin now.
07:55Look at this.
07:56Don't tell us don't look great.
07:58So are they meant to be, like, evenly spaced out?
08:01So it's like the same amount of blue as what there is yellow?
08:03Sort of, yeah.
08:04Oh.
08:06That's a shame, isn't it?
08:07Anyway, thanks for coming, mate.
08:08I'm glad that you've done it.
08:10Alison!
08:11Yes, babes!
08:11I'm doing it!
08:12Yes, Sam!
08:14You are doing it.
08:14You're doing it.
08:15That's not how you do it, though.
08:16You know that, right?
08:21Bakers, you are halfway through.
08:24Where does the time go?
08:25Oh, it's going in.
08:28Oh, go well.
08:30The bakers must get their sponges into the oven.
08:33OK.
08:34Nailed it.
08:34How long are you going to cook it for?
08:3612 minutes.
08:3712 minutes.
08:3815 minutes.
08:39So they can turn their attention to fillings and toppings.
08:42Whip the cream and the vanilla extract and the kush.
08:45Wah!
08:47I'm trying to make all the coconut orange.
08:50Why don't you just do it like that, then?
08:51Yeah, that's better.
08:52Can you just do it for all of me?
08:53Yeah, let's do it like that.
08:54I'm going to make the coulis, which requires raspberries, chambord, and some ice and sugar.
09:01The idea is a little taste of Italy to just remind us of your wedding.
09:05There wasn't any lemon in the actual cake, but we did chin quite a lot of limoncello.
09:11So I thought I'm going to pair them all together.
09:12Hopefully the flavours complement each other.
09:14I mean, I like them.
09:15Vicky's filling her wedding cake-inspired mini-rolls with a vanilla mascarpone cream and raspberry
09:20coulis and coating them in white and ruby chocolate.
09:23Instead of limoncello, the sponge will be flavoured with lemon zest.
09:27I thought it was a limoncello.
09:29I thought it would be the liqueur.
09:30You're a bit boozy, aren't you?
09:31Yeah, of course.
09:32Oh, mate.
09:33You could have drizzled it onto the sponge.
09:34Sure I have.
09:35Guys, I was really confident about this technique before you all came over.
09:39I was wondering, what is this again?
09:40This is sharp.
09:40Look, you get your alcohol in there, pet.
09:42Yeah, now we're talking.
09:43So you have got some alcohol.
09:45Go on, Cherish.
09:46Get your laughing gear around that.
09:48Five, four, three, two, one.
09:54I'm really happy.
09:56I think that's done.
09:58Do you know what?
09:58It feels like quite springy.
10:00But what do I know?
10:01I'm not an expert.
10:02Is that okay?
10:02Is that nice and light?
10:04Yeah.
10:06Oh!
10:08I mean, I've never seen anything so beautiful.
10:10Neither have I.
10:11It's so beautiful.
10:12Now it's got to turn it.
10:13Twist it, roll it.
10:14This is a bit I'm scared of.
10:16While their sponges are still warm.
10:18Oh, God.
10:19This is awful.
10:21Whoever said, like, baking was therapeutic was a liar.
10:25The bakers must act quickly and roll them to create the renowned swirl.
10:29How do I roll both ends but with only two hands?
10:32But if they're too heavy-handed, they'll flatten out all the air in their cakes.
10:36Whoa, whoa, whoa, whoa, whoa.
10:38Alison's just gone for it.
10:39Alison's just gone for it.
10:41Oh, my God, the panic.
10:42It doesn't look like it's really breaking.
10:44Yeah, that would do.
10:45I think I just let it cool like this.
10:47Chill there, my friend.
10:49It's meant to look a bit like a cat's bum haul at the end, I think.
10:51I've got cats.
10:52Yeah, okay.
10:53I've never really looked at my cat's ass.
10:55I was going to say, yeah.
10:59Bakers, you've got half an hour left.
11:02Goddamn.
11:02Paul likes it if you start again at this point.
11:06Spread the mango jam over the sponge.
11:08With their sponges cool.
11:09I'm going to sweeten it like peanut butter than a toast, you know?
11:13I don't like it too much, but I don't like it too little.
11:16The bakers must fill and reshape their Swiss rolls.
11:19Gently, gently, and like, just relax.
11:22La, la, la, la.
11:23Taking care to roll tightly to achieve the perfect swirl.
11:26Is it fine that it's all oozed out?
11:28Okay.
11:29I don't think I've got enough.
11:31And do you think this is thick enough?
11:32How would I know?
11:34Do you think this is thick enough?
11:35You know I've never baked.
11:36I liked this colour, though.
11:37You're going to have some of that showing, aren't you?
11:39Yeah, because it's going to be around the outside.
11:40That's Paul's eyes.
11:41Look.
11:43Beautiful, aren't they?
11:44They're absolutely beautiful.
11:46Ah, that looks so bitter.
11:48They're happy with that.
11:49What do I do now?
11:50I think you cut them in three, because we're looking for six.
11:53Oh, no.
11:53Oh, this has gone terribly.
11:54That's basically just a sausage roll, isn't it?
11:57Would that be big?
11:57Can never be too big.
11:59Okay.
11:59Can never be too big, Rose.
12:01No, but they always can be too small.
12:03That's very true.
12:04Not quite even.
12:05I think these two are even.
12:06Yeah, they're great.
12:07Can I just put them by up?
12:08Trim the end off.
12:09Last one.
12:10My man.
12:11Yes.
12:15Bakers, you've got ten minutes left.
12:19Stressed.
12:20Need to hurry up here.
12:20What do normal people do with this?
12:22Just dip it in and then hope for a bath.
12:25No, that's the wrong move.
12:26I've made the wrong move.
12:26I don't know what I'm doing.
12:28I'm going to brush it.
12:29I feel like you know what you're doing.
12:30I don't want me, honestly.
12:32In your own shamballing sort of way.
12:34I'm just going to put loads of chocolate on top.
12:37That's not right.
12:39Put these little buggers on here.
12:42Stay.
12:43Stay there.
12:45Do you want to lick this?
12:47Yeah, thanks.
12:48Yeah, off you go.
12:49Look at that.
12:50Like a fly.
12:53I've got to smoosh them now.
12:56Oh, you'll be the first person to taste it.
12:58You're giving me the biggest crisp.
13:02Isn't it good?
13:03Lovely.
13:03I think that looks a bit...
13:05Well, I've done it now, so...
13:07Bakers, you have one minute left.
13:09Ah!
13:10We're actually just going to go for it now.
13:12Oh, yeah, the pest.
13:14Kipna's on retours, like.
13:15Does anyone want me help?
13:16Oh, yeah, please, actually.
13:18Look at that.
13:19Cherry's on top.
13:20Arthur.
13:21Oh, come on.
13:23Never can have too much crisps.
13:24I'm going to spend too much time measuring them out.
13:26Bakers, your time is up.
13:29Yes!
13:30Please step away from your signature bakes.
13:34So happy with that.
13:36It was actually not going that bad.
13:38So I'm a bit annoyed,
13:40because now I'm one of those people that say,
13:42you can't bake,
13:42and then they come out really well.
13:44I think they'll probably say
13:45that there's not a big swirl in them.
13:47There's got to be a machine that does that.
13:49Couldn't we have got one of them in?
13:50Oh, mate, I've had such a good time.
13:52It's been great.
13:54Mine and Alex kind of suck.
13:55But we're in it.
13:56We're in the game.
13:56Well done.
13:58So many of us are affected by cancer in our lifetimes,
14:00so to be here and to hopefully be helping in whatever way I can
14:05is a complete honour.
14:08Almost one in two of us will get cancer in our lifetime.
14:12Help us fight back.
14:13To give 40, 30, 20 or £10 to support Stand Up To Cancer,
14:18text 403020 or 10 to 70404.
14:22Or to donate any amount online,
14:24go to channel4.com forward slash su2c.
14:28100% of the money you give
14:30will fund life-saving cancer research.
14:38It's time for the baker's mini-rolls
14:40to face the judgement of Paul and Cherish.
14:43Hello.
14:44Hi, Rose.
14:44Hello.
14:52Rose, tell us all about your mini-rolls, please.
14:55I want you to represent British style.
14:57I agree that it looks like something
14:59I've seen in the sea, off the coast of Britain.
15:01Exactly.
15:02I love the way you arrange it.
15:05It's so tidy, it's so neat,
15:06and the roll is all covered with chocolate,
15:08very neatly as well.
15:13The sponge is a little bit dry,
15:15but I find the blend between the sweet and the crisp
15:18actually quite pleasant.
15:20The crispiness goes very well with the saltiness.
15:23This is definitely firework on the palate.
15:25So, well done.
15:32Rainbow mini-rolls, cream cheese filling,
15:35and white chocolate inside.
15:37We do a thing called Junior Bake Off.
15:43I'm 32.
15:45That has stung.
15:47Sorry.
15:51Sponge is quite deflated,
15:52which I thought might be the case when you were making it.
15:54That's how I feel now.
15:55Because I think you lost all the air.
15:57I think it's horrible.
15:58I'm sorry.
15:59Is it?
16:00Oh, no.
16:02There is no more strength.
16:03It's actually quite rubbery.
16:05It's dry.
16:05The filling is very sweet.
16:07It's your first time, babe.
16:10I think that was so bad.
16:16These were Black Forest mini-rolls with vanilla and kirsch.
16:21Overall, it could have been a little bit more neater.
16:29Tastes beautiful.
16:30Does it?
16:30Looks hideous.
16:31Tastes beautiful.
16:34You've got the cherry, you've got the alcohol,
16:36you've got a rich chocolate,
16:38and then with actually a decent sponge.
16:40It's very sexy,
16:41and then the cream just binds beautifully.
16:44Oh, my, my, my.
16:46This is banging, I have to say.
16:50I'm taking this with me.
16:51Yeah, take it with you, see?
16:57This is a mango and coconut mini-roll,
16:59mango sponge, mango jam,
17:01and desiccated coconut.
17:03I think they look pretty good.
17:04I quite like the decoration.
17:05It's in your face.
17:06Yeah, not a bad effort.
17:07But I have to say that you've got very nice smell.
17:11Oh, my God.
17:17Flavor-wise, the coconut overwhelms.
17:19Right.
17:20That is very sweet.
17:21Yeah.
17:21And with the desiccated coconut that's on the top,
17:24it's actually very dry on the palate.
17:27They look good, and they do taste good,
17:29if you've got sweet tooth.
17:36These are raspberry and white chocolate mini-rolls
17:40with a hint of lemon.
17:42I actually think they look pretty good.
17:44I really like the decoration,
17:47because I think its simplicity is beauty.
17:53I actually really like the flavour.
17:54The outside was beautiful with the chocolate and the raspberry.
17:57I think the sponge is all right, actually.
17:59So, what I really like is the raspberry and the chocolate.
18:02I want more of the creamy, silky cream.
18:05That's the first time you've made,
18:06and I think you've done a great job.
18:08Well done.
18:09Well done, Vic.
18:10I could wet myself.
18:11I'm so happy.
18:15It's mad how invested you get, isn't it?
18:18Like, one minute, you're just like,
18:19oh, I'm doing a nice show,
18:20raising some money for a good cause.
18:22And the next minute,
18:22you'd sell your nan for a Paul Hollywood handshake.
18:25That was a lot worse than I expected.
18:27I thought I was going to get a Paul Hollywood handshake.
18:28I've got a bloody cherished kick to the balls.
18:31Banging and sexy.
18:32You can take that all day long.
18:34Not horrible.
18:39The bakers could practise their cinch and mini-rolls,
18:41but the next challenge is a complete mystery.
18:45Hello, bakers.
18:46Welcome back to the tent.
18:48It's time for your technical challenge,
18:49which today has been set for you
18:51by the Professor of Profitter Rolls.
18:53It's Paul Hollywood.
18:54Paul, have you got any words of advice
18:56for our gorgeous bakers?
18:58This is a tricky challenge.
18:59Take it one step at a time.
19:02You've got a lovely voice.
19:03You should do audio books.
19:05And when I say audio books,
19:06I mean erotic audio books.
19:08Yes.
19:10As ever, this challenge is judge blind.
19:13So, Paul and Cherish, you can leave the tent.
19:16See you later.
19:17Bakers, for your technical challenge,
19:19the judges would love you to bake
19:21four syrup sponge puddings.
19:24Your moist, drenched sponges
19:26should be covered in a silky, smooth,
19:29vanilla custard.
19:30You've got one and a half hours for this.
19:34Definitely not enough.
19:34On your mark.
19:35Get set.
19:36Bake.
19:38God, that's not so hard.
19:41It's an old-fashioned pudding, isn't it?
19:43I've never heard of it.
19:44I used to really like Paul Hollywood.
19:45I used to think,
19:46oh yeah, wicked bit of cake.
19:47It's like, eat and bake as well.
19:49But the thing I might have changed my opinion,
19:50it's a bit of a pillock.
19:53Paul, steam syrup pudding.
19:55Why did you set this as their challenge?
19:57This is one of my favourite puddings.
19:59It's actually quite a tricky challenge.
20:00We have given them all the information,
20:02bar the bake time.
20:03The chances are they may bring them out too early
20:05and we're going to get soggy sponges.
20:07The hardest thing they're going to have to do with this
20:09is make the syrup.
20:11They may take it too far.
20:12We want it golden brown.
20:14Now, the chances are they're going to
20:16overcook the custard.
20:17It will be disgusting.
20:18Look at that.
20:20It's like being five again.
20:21And it's such a light sponge.
20:23The sweetness of the custard and the sponges
20:25merge in beautifully.
20:27That's lovely.
20:27I'm not too sure what we're going to see
20:29in the tent when we go back.
20:30Wow.
20:31But I guarantee it won't be anything like this.
20:35For the syrup,
20:36tip 30 grams of the custard sugar
20:38into a small pan
20:39and add two tablespoons of water.
20:41This can't be how we do this.
20:43That can't be how people do it.
20:44There's no way this is how bakers do it.
20:46Watch this.
20:48It's a little move called
20:50moving the sauce for the bit closer.
20:53Place it over a low heat
20:55and stir until the sugar dissolves.
20:56That's something that can go really wrong.
20:58We do for heat
20:59and steam it for 15 minutes.
21:02Do you know what syrup's for it to look like, mate?
21:04Which one's syrup again?
21:05Does anyone know what colour syrup's supposed to be?
21:08It's golden.
21:10It's golden?
21:11For the bakers to achieve the right consistency...
21:14I can't tell if any of this is right.
21:16..the syrup must be cut slowly over a low heat.
21:19Oh, that's golden.
21:20Wait two seconds.
21:21Who's eating cooked to a golden caramel?
21:23That's golden.
21:23But if they don't take it far enough,
21:25it won't thicken.
21:26Mine's still really watery.
21:29Ooh, let me taste that.
21:34Remove from the heat and leave to cool.
21:36While Ambika waits for her syrup to turn golden...
21:39It's taking ages and it's not.
21:40It's making me nervous.
21:41..the bakers move on to their sponges.
21:42For the puddings,
21:43beat the butter and cast the sugar together
21:45until pale and fluffy.
21:46I mean, that looks quite pale.
21:47Is it fluffy?
21:48I don't know.
21:49How fluffy do you need it?
21:51Feet in between each addition.
21:53Gradually, I've got it.
21:54I don't know if I'm going to leave it in there.
21:57Just going to go with it.
21:58This looks wrong.
21:59That's scrambled eggs, isn't it?
22:01Oh, my God.
22:01I can't believe it.
22:02Am I going to have to redo that as well?
22:04It's up to you, really.
22:05How sick do you want Paul to be?
22:08How's that doing?
22:09That's doing some stuff.
22:11It's bubbling and it's still quite silvery.
22:15My syrup has taken ages.
22:18I just, I have to do other things.
22:20So it's like, how long will this take, you know?
22:23Into a separate bowl,
22:24sift the flour and ground ginger
22:25and then add the lemon zest.
22:27Ah!
22:28Ah!
22:29Ah, I've got that in my eye.
22:32Ah!
22:32I feel like potentially I may have made a mistake
22:35and sieved it at the wrong time
22:36because all my lemon bits are in my sieve.
22:38It looks like potpourri.
22:39You save it till the end and flick it into Paul's eyes.
22:42That's what it says here.
22:43Noel, I've made an executive decision
22:44and the zest is in.
22:46I think it's mixed.
22:48Looks mixed.
22:51Bakers, you are halfway through.
22:54Oh, oh!
22:54Oh, my God, I'm so behind.
22:56One tablespoon of syrup into each pudding mould.
23:00Get in there.
23:02Divide sponge powder between the mould.
23:04I'm going to put one spoon in each.
23:06Oh, I don't know if I've got enough batter, you know?
23:08Vic?
23:09Yeah, babe?
23:09How much batter do you put into your little bowl?
23:12Does it see in the...
23:13I don't think it says.
23:18If I am one spoonful of batter down,
23:20Sam Thompson is going to get it!
23:23And I think you put string around it,
23:24but I don't know why you put string around it
23:25if you just go like this.
23:26The bakers must seal their moulds
23:28to prevent liquid getting into their sponge mix.
23:31I have no idea what I'm doing.
23:32Is that right?
23:33If they don't,
23:34they'll get a soggy pudding
23:35that will collapse once baked.
23:38Oh, screw the string, whatever.
23:40Then pour enough boiling water into the tin
23:42up to two centimetres.
23:43I'm putting it in the oven now.
23:45Oh, okay.
23:47A-ta!
23:50I can't even tell you how long I'm doing it for.
23:52I hate that I put the little metal hats on
23:55because now they're just at the mercy of the oven, you know?
24:00I'm going to take mine when Vicky takes hers out.
24:02I'm going to wait until the very end to take this out.
24:07Bakers, you've got 30 minutes left.
24:09No!
24:10No!
24:12Oh, my God, just stay around the thing.
24:15Please, please, please.
24:18While Amberca is playing catch-up...
24:20Heat the milk, cream and vanilla paste in a pan.
24:23..the rest of the bakers move on to the next step.
24:25Oh, my God, I haven't even made custard.
24:28Is it meant to go that bubbly?
24:30I don't know.
24:32I've never seen you more sweaty in my life.
24:34You can tell how stressed Alex is by the sweat on his back.
24:38I think I might just need to put these in now.
24:40Ooh!
24:43Okay, I'm good, I'm good.
24:46Right, custard.
24:48The bakers will need patience to make the perfect custard.
24:52Should that go up higher?
24:53As it requires heating gently.
24:56Should this have gone to boiling point already?
24:58Too much heat too quickly and the mixture could curdle.
25:01A bit lump in it, but it is what it is.
25:04Ooh, I can feel it getting thick.
25:06It's smell I made.
25:07Oh, no!
25:09It's curdling.
25:10Oh, my God, it's curdling.
25:11Don't worry, don't panic.
25:13It's just been on there for so long.
25:15It's going to go, it's going to go.
25:15Don't worry.
25:16Look, look.
25:17It's going!
25:18Is it actually?
25:19Bites, can you not see?
25:20Look, it's thickening up.
25:21Okay.
25:22I'm quite happy with my custard.
25:24Mind you, I do like a thick custard.
25:26I like a thick gravy, like a thick curry sauce.
25:29I like a bit of oomph to me fluids.
25:31Oh, that's delicious!
25:34That looks like custard, right?
25:41How much time have we got left?
25:43Bakers, you've got five minutes left.
25:45What?
25:46Oh, my God, oh, my God, oh, my God.
25:48I'm taking him out.
25:50Patient.
25:52Oh, it's hot in there.
25:55Oh, okay, come on, lad.
25:57Oh, my God.
25:59Oh, this is going to be an actual forest show.
26:02Yes!
26:06Okay, that looks spongy.
26:07It's a slippery little sucker.
26:09Can't really do it that well.
26:10Oh, that's really good.
26:12Yay!
26:13Well done!
26:14Oh, this is...
26:16Bakers, you have one minute left.
26:23Oh, no!
26:25Ooh!
26:26Ooh!
26:28Goddamn.
26:30I'm very happy.
26:32Have you got any spare syrup?
26:33No, I've got barely any left.
26:34Goddamn!
26:35Come on!
26:41Look at me, like I'm working a restaurant or something.
26:44Three, four...
26:47Bakers, your time is up.
26:50I'm absolutely shattered.
26:52Please get your syrup sponges and place them behind your photos.
26:57Well done, bakers.
26:59Well done!
27:00Oh, my God.
27:01Alex, unreal.
27:03Well done, everybody.
27:05Paul and Cherish are expecting four identical steamed syrup sponge puddings with custard,
27:10and they have no idea whose is whose.
27:13Okay, what we're looking for are four beautifully baked, moist steamed sponges with a gorgeous golden syrup on the top,
27:22accompanied by a silky smooth custard.
27:26Shall we start with these, Cherish?
27:28Wow, that's sticky.
27:30But I do like the look of the sponge.
27:33The proof is in the pudding.
27:35Exactly.
27:39The custard's lovely.
27:40Yes.
27:40I think it's well-baked.
27:41Mm.
27:42And they are neat.
27:43This has a very nice crumbs as well.
27:45Well done.
27:47Oh, we've got a caramel.
27:49Need a machete to get this off the plate.
27:51I've got one in the boot in my car.
27:53LAUGHTER
27:57It's quite wet, that sponge.
27:58Oh, so there is a lot of lumps in the custard.
28:00A lot of lumps in it, yeah.
28:02Moving on to this one.
28:04Caramel.
28:05Ooh.
28:06Oh, this is like glue, look.
28:08Put it on top of your head.
28:10Oh, wow.
28:11It's very gritty on the palate.
28:14The sponge is light.
28:16It's got some nice flavours in there.
28:17OK, next one.
28:18Sponge look decent.
28:20Mm.
28:20However, we have egg shell.
28:23It's not only one piece, there's another piece over here.
28:26Oh, chee-la-la.
28:27That's not baked properly.
28:28That's quite raw.
28:29Oh, this is very heavy.
28:31The custard's all right.
28:32Yeah.
28:33Moving on to this disaster.
28:35Look at this.
28:35They hate the sponges.
28:37With the first glance, it's totally uncooked.
28:41It's just really raw.
28:43It's loads of lumps in there.
28:45It's quite rough on my palate.
28:46It's slightly overcooked.
28:47It's quite eggy, isn't it?
28:48This is bad.
28:49The sponge puddings will now be ranked in order from last to first.
28:53OK, in fifth spot, we have this one.
28:57Whose is this?
29:00Yes, it's mine, sorry.
29:01Amber, it was pretty poor.
29:03Yes, I know.
29:04The sponge is quite raw.
29:05Hey, I tried.
29:07In fourth place, who baked this?
29:11I don't think that's fair.
29:13I don't think that's fair.
29:14Sponge is a bit raw.
29:16There is eggshell in there.
29:18Yeah.
29:19In third spot, we have this one.
29:21How have you done that?
29:23No way!
29:25Miki, the problem with this is the caramel on the top was just too sad.
29:29And it was a little bit wet, but not bad.
29:30The sponge was nearly there.
29:32In second place, who baked this?
29:35God, sir!
29:37The sponge is actually very tasty.
29:39Thank you very much.
29:40And it's soaked in your golden syrup quite nicely.
29:42Which means in first place, Rose!
29:47Well done, Rose.
29:48It was actually a pretty decent sponge, this.
29:51It looks really neat.
29:52And actually, your custard was pretty good as well, so well done.
29:55I mean, nothing first.
29:57I mean, that's really nice.
29:58I'm very happy, and I cannot wait to have my family.
30:02Mine was objectively the most terrible, so I deserve to come last.
30:07Still hurts, though.
30:09Yours was so solid.
30:10Look, they couldn't even take the top off it.
30:12Don't matter, mate.
30:13I will never try to do a sponge pudding ever again.
30:17I'm quite happy microwaving them.
30:18I'm doing it because I want to be part of something that's so important to help, yeah,
30:24research and stop families losing their loved ones and people losing their mates, like I have.
30:33I met my wife, Ellen, 18 or so years ago.
30:38We went out for our first date.
30:40Just really, really got on.
30:42I love it more now than I ever have done.
30:46It's only grown as the years have gone on.
30:48We've got two children, Eva and Ellis.
30:51Eva's 12 and Ellis is 10.
30:54Nine months ago, we were really happy.
30:56Things were just ticking along like normal family life.
31:00Good.
31:02Omesh has always been really healthy.
31:04He's pretty fit and does lots of sports.
31:06And you don't really think that anything's going to happen.
31:12That night, just before I went to sleep, I went to the toilet, as I always do.
31:17But instead of passing urine, I passed just a full stream of blood.
31:33In my mind, I felt like the symptoms were getting worse.
31:37So that morning left me with a decision to make.
31:44I ran work, told them I'm not coming in, and decided that I was going to go to the hospital.
31:51I needed to make sure that I was completely happy that I knew where my scan was going to
31:55be before I left that hospital.
31:57So I stayed, and I asked, and I probed.
32:01I just kept saying, I want to know that things are going along.
32:04One of the most important decisions I made in my life.
32:15He said, we've found something on your kidney, and it's going to need some treatment.
32:24I asked him if it was cancer, and he said, yes.
32:32Which is when I completely broke down, and just started crying, and asked to ring my wife.
32:43And I just, was just like, I can't lose him, I can't lose him.
32:47Erm, and, sorry.
32:53And, yeah, so, that's all I was thinking.
32:59When you hear that word, cancer, you instantly think death sentence.
33:04You get that feeling as if you've been kicked in the stomach.
33:09As I was driving to the hospital, I just kept saying out loud, please don't let him die,
33:15please don't let him die.
33:17The consultant told me that I had a six centimetre tumour on my right kidney.
33:24The type of cancer grows incredibly slowly.
33:29So it turns out I'd actually been living with cancer for between 15 and 20 years without knowing.
33:34Certainly could have had it when we met.
33:37Likely had it when we got married, and then when the kids had been born.
33:41This always kind of upsets me, because...
33:45..ever since the kids were young, I've always sang to them.
33:50And every night I was putting Ellis to bed.
33:54I kept thinking that I'm not going to be able to sing to him.
33:59And when would be the last time that I got to do that?
34:10I remember sort of coming to.
34:16I felt so relieved when I saw him.
34:19He's OK, we've done it.
34:21I just remember her coming in.
34:26Overwhelmed.
34:27Just happy to see her.
34:29And high as a kite at the same time.
34:41When I kind of think back, I could have been one of those guys that just ignored the problem.
34:48Yeah.
34:49Doesn't really bear thinking about that version of events.
34:54Almost one in two of us will get cancer in our lifetime.
34:58Help us fight back.
34:59To give £40, £30, £20 or £10 to support Stand Up To Cancer, text 403020 or 10 to 70404.
35:08Or to donate any amount online, go to channel4.com forward slash su2c.
35:13100% of the money you give will fund life-saving cancer research.
35:21Do you know what?
35:22What'll be your bit?
35:23Right.
35:24Day two.
35:25Let's do it.
35:26Here we go.
35:27Can I say, judges, thank you for starting with mini rolls because I love them.
35:31And I think they did them quite well yesterday.
35:33You loved Alex's mini roll.
35:35Yeah, it looked awful.
35:36But it tasted incredible.
35:37It tasted amazing.
35:38But you look at Sam's.
35:39I mean, that looked terrible and tasted terrible.
35:42It's rare that you get that combination in the tent.
35:45Coming to the Technica Umbaca, oh, cha-la-la, the sponge, it was so soggy in there.
35:50It wasn't cooked.
35:51I was like, oh, my God.
35:53But I absolutely love Rose Dean pudding.
35:56Who do you think's in line for the Star Baker today?
35:59I think Vicky.
36:00I think she want to win.
36:01I think so.
36:02You can see from the eyes.
36:03What about Rose?
36:04She won the technical, which puts her in a very strong position.
36:07But I'd like to see Sam do well today.
36:09I like his enthusiasm.
36:10Yes.
36:10If he brings that through to today, I think he'll do all right.
36:13Can you be a bit nicer today in the showstopper, please?
36:16Can I lie?
36:18Just one more challenge remains before Paul and Cherish decide who will win the coveted Star Baker apron.
36:25Welcome back to the tent, Bakers.
36:27For your showstopper challenge, the judges would love you to make your most iconic outfit in shoe.
36:34And when we say shoe, we mean shoe pastry.
36:36We don't want you to make an outfit out of shoes.
36:38They should consist of a scene or a sculpture made in tiny, out of pastry shapes.
36:45You all look good enough to eat.
36:47Now make pastry good enough to wear.
36:50You have three hours.
36:51On your marks.
36:52Get set.
36:53Bake.
36:55Alex, we're doing this.
36:57We're going again.
36:59I'm actually feeling really calm.
37:02Oh.
37:03Oh, my God.
37:05We haven't even started yet.
37:06Today, we have asked a celebrity to create for us the most iconic outfit made out of shoe pastry.
37:14I'm just melting butter in the water at the moment.
37:17You have to produce a roux initially to make a good shoe.
37:21Okay, it's boiling.
37:22I think I should now put the flour in.
37:24Whisk it well with egg and it comes beautifully soft and silky.
37:28Too much egg, the shoe will become pancake.
37:31Too litre eggs, the shoe will be very tough and heavy.
37:35I'm not sure what it's meant to look like.
37:37Decoration.
37:38They could use chocolate, caramel, fondant, anything they wish to show off their outfit.
37:43A little bit of creative design needed in this.
37:45So the artistic makers have a little bit of flair will probably do well.
37:51And Baka, good morning.
37:52Hello.
37:53Hi.
37:54Tell us all about your shoe ones.
37:55What are you doing?
37:56I'm making a bumblebee costume.
37:59I think it's like the last time I wore a fancy dress.
38:01So it's pretty iconic for me.
38:04I'm making basically eclairs for the stripes.
38:07Yeah.
38:07How are you going to inject the feeling into your shoe pastry?
38:10That's going to have to be a bridge that I cross when I get to it.
38:15Just wing it, bab.
38:17Wing it.
38:18Buzzing with memories, Ambika is recreating her childhood bee costume
38:23by decorating honey and vanilla Chantilly cream-filled buns
38:26with raw icing and making wings using edible paper.
38:30This is weird because I made my seven-year-old daughter a bumblebee costume
38:36before I came here.
38:36My mum made that for me.
38:37And do you know what?
38:38A little nod to bake off.
38:38I use wooden spoons for the antennae.
38:41That's really cute.
38:42Art school dad.
38:44Art school dad.
38:45Art school dad.
38:46Hey kids, felt tips.
38:49No, art school dad, get away from the felt tips.
38:52The baker's first step to a perfect shoe is to mix butter and flour to make a smooth paste.
38:58I've given it so much pizzazz.
39:00I don't have anything left in my wrist.
39:02Forms a soft ball.
39:03That's a soft ball.
39:04But when adding eggs...
39:06I'm just going to do one egg at a time.
39:08The bakers must judge when the consistency is correct.
39:11No, that needs more eggs.
39:12If it's too dry, the shoe will be dense when baked.
39:15But it really is just slopping around everywhere.
39:18But too wet and it won't puff up in the oven.
39:20I'm worried about black shoe.
39:23Making it hard to fill their buns once baked.
39:26OK, I think that's good now.
39:28I'm taking the executive decision to start piping.
39:34Nailed it.
39:35We are about to start piping my shoe onto these two baking trays in order to make the rings
39:44for me crown.
39:45So quite a few years ago now, I won the jungle.
39:48Not that I go on about it enough.
39:50And when you win, you get this sort of like really elaborate flower crown.
39:54And it was such a special moment in me life.
39:56Queen Victoria's shoe crown will be filled with lime Chantilly cream and a tropical flavoured
40:01coulis.
40:02She's decorating it with handmade isomalt flowers, leaves and bugs.
40:06And serving it on crushed ginger biscuits as a tribute to her time in the jungle.
40:12What did you love about it?
40:13I just was able, for the first time, Alison, to show everybody that I wasn't what they thought
40:18I was.
40:19They got a chance to say I could be something different and that made us really happy.
40:23And now they're going to see a completely different side of you.
40:25They're going to say I'm crap with bacon.
40:27The piping is very difficult.
40:32I'm making this guy.
40:33This is my most iconic outfit.
40:35I decided to wear glasses and a leather jacket with my shirt so I could get into pubs when
40:41I was underage.
40:42But I kind of wore that to make myself look older, not realising that I already look 45.
40:48Paying homage to his teenage years, Alex is piping his shoe with a banoffee Chantilly cream
40:53filling and salted caramel sauce and colouring it with royal icing.
40:58Why is it that you look older there than you do now?
41:01It's absolutely outrageous.
41:0315?
41:0415.
41:05You look like Mike Reed.
41:07What's that?
41:07I look like a darts player, don't I?
41:09I'm going to go and do an open spot down at the wheat sheath.
41:13While Alex is piping himself as an old man...
41:16This is just a leather jacket that I'm doing at the moment.
41:18Sam has opted for a different kind of relic.
41:21I'm making a dinosaur.
41:24These are the bodies.
41:26Then I've got a little tail that I've decided to make.
41:27A couple of little arms.
41:29This is one of my most iconic outfits.
41:31And that's my sister being scared.
41:33And I just like dinosaurs in general.
41:35So I'll be making a T-Rex shoe.
41:38Hoping it's a roaring success?
41:40Sam's dinosaur will be decorated with melted chocolate, fondant icing stripes and marshmallow
41:45teeth.
41:46And filled with a vanilla mascarpone cream.
41:49Your shoe pastry is actually quite big.
41:52Yeah.
41:52So you need to bake enough or else it will cook on the exterior and not in the interior.
41:58Wow.
41:58And very important, so do not open your oven because it might collapse quite easily.
42:03So don't open the oven.
42:04I think these are ready to go in.
42:06Here we go then.
42:10I want it to look puffy.
42:12Crunchy and outside, softening.
42:15While the shoe bakes.
42:16OK, they are going in for 30 to 35 minutes.
42:19The bikers get to work on their fillings.
42:21I'm about to start making the coolie.
42:23We're going for tropical vibes.
42:25Then I'm also going to add a good splash of rum.
42:29They're boozy, aren't they?
42:30And Rose is keeping her flavours festive.
42:33I put in ginger, nutmars, cinnamon, dark rum.
42:38It smells like Christmas to be first.
42:40For her unconventional nativity costume.
42:42I'm doing it based on my iconic outfit from my childhood.
42:47And in the Christmas play, most actors would be like saying, oh, I was a Mary, I was a
42:52Joseph, I was a mouse.
42:54So I remember being in my mouth, like having that cut mouth all the way through.
42:59OK.
42:59Yeah, all the way through.
43:01Do you love the shoe like that?
43:02All the way through.
43:03Aw.
43:03Rose's mouth-shaped shoe will be filled with a Christmas spiced mascarpone cream, coated
43:09in chocolate and decorated with fondant body parts and accessories.
43:13Have you practised this?
43:15Only at the weekend, that big fat one that went flat.
43:19Ah, like pancakes.
43:21Yeah, they were a bit like pancakes.
43:23But then I thought, if it does happen, I can always put the cream in it and pop it back
43:27up, can I?
43:28Wow.
43:29It's not a balloon.
43:30Did it not work like that?
43:31No, no.
43:32It looks like it's rising.
43:34I'm not allowed to open the oven, but it's hard to check how golden it is.
43:41Oh, my God, that already looks like a dinosaur.
43:43It's perfect.
43:44I don't think you're supposed to open the memory.
43:46She said, don't open the door.
43:47It would collapse.
43:48Oh, my God, it has.
43:49It's shrunk.
43:50It's gone down.
43:51It's dipped.
43:51Pump it back up.
43:52You got a foot pump.
43:57Bakers, we are halfway through.
44:00Whoa.
44:00Oh, my God.
44:01Keep going.
44:01Keep going.
44:02Ah.
44:03God, that's hot.
44:04To impress the judges.
44:06They're looking good.
44:07The shoe must have risen and be golden brown.
44:10That looks like it's puffed up quite a lot.
44:12And retain a crisp structure while it dries out.
44:15I think they're all right.
44:17Oh, it's airy.
44:19I'm going to flip you over.
44:21I'm going to poke holes in your butt.
44:23We're letting the air out, I think, is what I've seen other people do.
44:27Doesn't look like a dinosaur, does it?
44:28So that's the arm?
44:29No.
44:30That's the mouth.
44:31Oh, I get you.
44:34No, but it doesn't.
44:35Mate, if there's one thing I know, it's good little arms.
44:38They'd make good little arms.
44:39What does a bee's wings look like?
44:41While their shoe cools.
44:43I'm now going to start making lots of liquid ears.
44:47The bakers get creative with their decorations.
44:50My hand is starting to shake it.
44:52But it's going well.
44:53It's looking cute.
44:54I've got my triangles ready for the stripes in the back.
44:57Oh, I need to make the marshmallow tea.
44:59We're going for, like, a leaf vibe.
45:01I don't think that's too bad.
45:03Leaves aren't perfect, are they?
45:04Sort of like snowflakes.
45:05No two are the same.
45:07If he wins, how upset are you going to be?
45:08Oh, no, I'm completely...
45:10You accepted that he's now your baking guru.
45:14We're all going to get T-shirts made with this.
45:18Bakers, you've got half an hour left.
45:20Oh, my God.
45:21All for your butt.
45:23All right, so now I'm on to the pipe inside.
45:26Let's just see how easy it is to...
45:28Inject.
45:30I don't know what's going on with this.
45:31It's not coming out, though.
45:33Oh, is it?
45:34Do you want me to see if I can squeeze it in?
45:35One, two, three, and...
45:37Give it...
45:38Yes!
45:40Wow!
45:42Just put it in a bit of salted caramel sauce
45:44just to give it a bit of a different flavour at the end.
45:47I don't think it's going to work.
45:48Oh, God.
45:51Oh, no!
45:54I don't know when it's filled.
45:56I'm just doing that blanket.
45:58It's when it starts coming back at you.
46:00It's filled.
46:01Get it in.
46:03Come on.
46:03Yes, fill it up, babes.
46:04Fill it up.
46:05I'm filling it.
46:06Yeah, yeah, that's it.
46:07Oh, that's heavy.
46:09How's it doing?
46:10There you go.
46:11Do you know what I'm going to do?
46:12I'm just going to shovel it in like this
46:15and then just do it up.
46:17They're not going to know.
46:18Genius!
46:19I'm messing around with piping.
46:21I'll crack the code.
46:22Bakers, you have 15 minutes left.
46:25I am being too sore.
46:27If you're not panicking, are you even baking?
46:29I need to crack on.
46:30I'll be dipping in.
46:32Oh, you're such a baby.
46:34You're so cuddly.
46:35Yeah, I was cuddly and also, let's be honest,
46:39looked like I could commit a very severe crime.
46:43Bakers, you've got five minutes left.
46:46Oh, my God.
46:47The dinosaur's looking like he needs to go to the dentist.
46:50I'm hoping it tastes better than the real thing.
46:53That's a terrifying-looking mouth.
46:55What?
46:5615-year-old Alex is looking somehow creepier than what he did then.
47:00I need about 400 million more of these.
47:03I'm making a hurry-o for one of them.
47:06Bakers, you've got one minute left.
47:08God damn it.
47:10We're praying for you.
47:11Oh, my God, I'm so shaky.
47:12I'm just going to spatter it on.
47:14Oh, my gosh.
47:16Keep.
47:18Bakers, your time is up.
47:21Please step away from your shoe shapes.
47:23I'm done.
47:24There's no sugar-coating it.
47:26It's really bad.
47:27The only reason you know it's a dinosaur is because you've got teeth in a tongue.
47:29The thing is, the photo I was basing it on looked like a weirdo,
47:33so that thing might be actually a step up.
47:35All I really wanted was the elusive Hollywood handshake, and I just don't know if I've done enough.
47:40I want to raise as much money as I can and awareness so we can beat this horrible disease
47:45and help anybody that's struggling.
47:48Almost one in two of us will get cancer in our lifetime.
47:51Help us fight back.
47:53To give 40, 30, 20 or £10 to support Stand Up To Cancer, text 403020 or 10 to 70404.
48:02Or to donate any amount online, go to channel4.com forward slash su2c.
48:08100% of the money you give will fund life-saving cancer research.
48:15The baker's most iconic outfits in shoe will now be judged by Paul and Jerish.
48:21Ambika, would you like to bring up your shoe stopper?
48:31Ambika, tell us all about your shoe outfit.
48:34It's a bumblebee costume that my mum made me when I was really little.
48:38Overall, I love the appearance.
48:39It is exactly how you said it was going to be.
48:41There is a rice on your shoe pastry.
48:44So well done.
48:46The flavour isn't coming through very strong from the inside.
48:49You needed something far more punchier than honey.
48:51But having said that, you have a crisp exterior and you have a very open interior.
48:56And that's exactly how a shoe should be.
48:57I think the eclair is baked to perfection.
48:59And the soft, silky, smooth cream, it comes together beautifully.
49:11So this is the iconic outfit of a leather jacket and shirt and glasses that I wore when I was
49:1815 and look 45.
49:19You look a bit more than 45 in that, though.
49:23I like the design.
49:24It's very neat and tidy.
49:25It looks just like the photograph that you have shown us.
49:28Thank you very much.
49:32Overall, I think your flavour with the bananas and cream inside a perfectly baked shoe is very well done.
49:39It's a great job.
49:40I have the caramel.
49:42The banana is va-va-voom.
49:44The taste profile just hit me.
49:46It's simple yet powerful.
49:48It is amazing.
49:50Well done.
49:51Oh, thank you very much.
49:58It's a T-Rex.
49:59It's from an outfit that I wore once to scare my sister in a social media video.
50:03Overall, I mean, I can see what it is.
50:06And it's filled with what?
50:07Love.
50:09You can see that over here, the shoe pastry actually flattened.
50:17I love it.
50:18Oh, no, no.
50:20No way.
50:21I love it because it reminds me of the Klairs I used to have when I was a kid.
50:25Chocolate on top with cream inside.
50:27So it works beautifully.
50:28I think you've got a really crispy shell.
50:30And the interior is so open and fluffy.
50:33That is so kind of you.
50:35You made my day.
50:36The cream is so beautiful.
50:39And you eat it with the crispy shoe.
50:41Mamma mia.
50:49This is my jungle crown from when I won the jungle a couple of years ago.
50:55I'm really impressed.
50:57I like the isomalt and they've all come through beautifully well.
51:01Your piping is actually very round.
51:03Your baking is spot on.
51:06I can't wait to taste.
51:07I think I'm going to cry.
51:11You've got gorgeous caramel undertones coming from the shoe.
51:14You've got that zing coming from the citrus that blends with the cream.
51:17So overall, you come up with something that tastes and looks incredible.
51:22It is refreshing.
51:23It is fruity.
51:24And with the crumbs that is on the bottom, it all eats very well.
51:28So well done.
51:34They are my play of mouse from a Christmas play where I was chosen to be a mouse.
51:41It's quite difficult to get the height and to get the display.
51:44Visually amazing.
51:46With the first look, I think you have the best shoe in the tent.
51:51I think that's exceptional.
51:54Oh, thank you.
51:57The old traditional sort of shoe eclair would have chocolate on the top with the cream inside.
52:01But you've taken it to another level by adding all the other things inside to bring that Christmas flair.
52:06It's like you've been doing it for years.
52:07Oh, thank you very much. Thank you.
52:10When I eat it, I can feel that the cream just woos out from my mouth.
52:13In fact, you have performed way above my expectation.
52:18So well done.
52:19Oh, okay. Thank you. Thank you.
52:22Well done.
52:25Ah, that's good.
52:27And Sherry said that it was like the best shoe in the tent.
52:31And that's...
52:32Yes.
52:33I nailed that.
52:34Happy with that.
52:35Because I was a little bit deflated. I was like, I'm not the man for this.
52:37And it turns out I could bake a below average shoe, which makes me very happy.
52:41What a lovely way to finish.
52:44And honestly, I don't even want a handshake anymore.
52:46Not a wink.
52:47Not an eyebrow raise.
52:49I'm getting a hug.
52:50I am.
52:51It's not charity at the end of the day, isn't it?
52:52You can't say no.
53:21You loved everything.
53:22It's quite tricky to do a decent shoe.
53:24But what they did get was crispy, fluffy on the inside, which is what it's all about.
53:28Amazing, really.
53:29Rose really amazed us, didn't she?
53:31I love the fact that Rose's mice had a different personality, each and every one of them.
53:36I was quite impressed with Vicky's as well. It tasted delicious.
53:38Can we talk about Sam?
53:39Because he came up and he didn't think he'd done really well.
53:42He was so happy when you came out with some of the things that he said.
53:44And it was decent.
53:45I'd describe a sort of functional dressing gown as decent.
53:49I would have liked to have seen a more punchy flavour inside.
53:52But overall, I thought his design of the T-Rex was pretty good.
53:54And likewise with Alex, I thought the jumper was very clever as well.
53:57Ambercare as well.
53:58I thought the design was particularly nice and stark and in your face.
54:02These are quite glossy as well.
54:04Very clever finish, yeah.
54:05So what are you going to do, guys?
54:06But I do think two people in line for Starbaker would be Vicky and Rose.
54:11Because overall the three challenges, I think they've improved dramatically today.
54:14Yeah, you basically crucified them all yesterday.
54:16Oh, sorry.
54:29Well, Bakers, you've been absolutely amazing.
54:32We've loved having you in the tent.
54:33Thank you for giving up your time.
54:34Now, I'm really excited because I get to announce this week's Stand Up To Cancer Starbaker.
54:42So, that baker is...
54:53Rose.
54:59I'm so happy.
55:01I have one birthday card and it's nice that I get a new apron that I can take home.
55:06I've got a new apron.
55:08Thank you very much.
55:09Well done.
55:10Rose won Starbaker because she won the technical challenge, did well in signature and for me,
55:14won the showstopper.
55:15That was really beautifully done.
55:18Excellent work.
55:19You did a great job, mate.
55:20Rose deserves it so much.
55:23She's such a lovely person as well.
55:25Talented, beautiful.
55:26And I'm so happy we got to share a tent together.
55:29It was a lot of fun and everyone's amazing.
55:32And it was just, yeah, privileged to be a part of it.
55:33Well, get a cuddle.
55:35Oh, yeah, you're all right.
55:35No, you did really well.
55:37I didn't get me handshake.
55:38I got the hug!
55:40Everyone was just so excited and being happy.
55:42And I thought, ah, I can just pass this off as jubilation and not a really weird crush.
55:47It's very easy to forget in amongst the stress and the intensity of the tent, but we are ultimately
55:52here for charity and for a good cause.
55:54And it's all that matters.
55:56Hi, if you'd like to purchase one of these creamy white Starbaker aprons, all you've got
56:00to do is go to channel4.com forward slash S-U-2-C.
56:04And if that's not your bag, why not turn it into a superhero cake like Alison?
56:08Up, up and away!
56:10Fly, my beauty!
56:13Almost one in two of us will get cancer in our lifetime.
56:15Help us fight back.
56:17To give 40, 30, 20 or £10 to support Stand Up To Cancer, text 40, 30, 20 or 10 to
56:2570404.
56:26Or to donate any amount online, go to channel4.com forward slash S-U-2-C.
56:32100% of the money you give will fund life-saving cancer research.
56:37Next time, five more famous faces.
56:41Concentrate.
56:42Brave the Bake Off tent.
56:44Come on!
56:44They roll out tear-and-share signatures.
56:47Good luck, Nella.
56:48It's because I need it, innit?
56:49Yeah.
56:50Pack in a fruity technical.
56:52Nine mango slices.
56:53And reveal their spending habits.
56:55We had a swimming pool.
56:56It's pointless.
56:57It's just there to look at.
56:58With a ridiculous showstopper.
57:00Do you want a handshake or an apron?
57:02I want both.
57:03You want a handshake or an apron?
57:04You want a handshake or an apron?
57:07You want a handshake or an apron?
57:08You want a handshake or an apron?
57:10You want a handshake or an apron?
57:11You want a handshake or an apron?
57:14You want a handshake or an apron?
57:15You want a handshake or an apron?
57:16You want a handshake or an apron?
57:17You want a handshake or an apron?
57:19You want a handshake or an apron?
57:20You want a handshake or an apron?
57:21You want a handshake or an apron?
57:22You want a handshake or an apron?
57:22You want a handshake or an apron?
57:23You want a handshake or an apron?
57:23You want a handshake or an apron?
57:26You want a handshake or an apron?
57:28You want a handshake or an apron?
57:31You want a handshake or an apron?
57:39You
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