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00:00Alison, I'm so looking forward to today's episode.
00:02It's going to be like the Generation Game.
00:04I know. Introduce me.
00:05Well, we've got Scarlett and Stuart Douglas.
00:07Oh, what a beautiful couple.
00:08Oh, we're actually brother and sister.
00:11And at the end, we've got Rosie and Chris Ramsey.
00:13Do you know what? I can really see the family resemblance.
00:15I hope not. We're married.
00:17Maybe we should just introduce the show.
00:18Good idea.
00:20Welcome to the great Stand Up To Cancer Bake Off.
00:23People will think we're a couple at this rate.
00:25We are a couple.
00:26Over the next five weeks...
00:28We're in the telly.
00:30Famous faces from the world of entertainment.
00:33Stiff peaks, here we come.
00:35Broadcasting.
00:36Is that a fake town you've got?
00:37No!
00:38Music.
00:39What would it mean to get one of those handshakes?
00:41I don't want it.
00:42You don't want it?
00:43And comedy.
00:44If poor Hollywood gives me the handshake, that's great.
00:47If he moves in for a snog, even better.
00:49We'll enter the world's most famous tent.
00:51Oh, no.
00:52How do you find doing a show where you're just yourself?
00:56I don't really like it.
00:57All in the name of Stand Up To Cancer.
01:00Has it gone a bit of Pete Tong?
01:02What about this gives Pete Tong?
01:05Each week...
01:06I played Hamlet.
01:07It was easier than this.
01:09...four bakers will compete across three challenges.
01:11Yes!
01:12...aiming to impress new judge Caroline Walgrave.
01:15The buttercream is got little lumps of butter in it.
01:18Oh, thank you.
01:19That wasn't a huge compliment.
01:20Oh, my bad, sorry.
01:22And Paul Hollywood.
01:23Yummy.
01:23In the hopes of taking home the coveted Star Baker apron.
01:27Oh, lovely.
01:28And raising as much dough as they can.
01:30Fingers crossed.
01:31For Stand Up To Cancer.
01:32Do you think you'll carry on baking after this?
01:34No.
01:57This week's Stand Up To Cancer bakers are...
02:00Look at this.
02:01Can you believe we're entering the tenth?
02:03It's more of a marquee, let's be honest.
02:05Critically acclaimed stand-up comedian, television presenter
02:08and podcast co-host Chris Ramsey.
02:11I did a bit of baking at school when I was, like, 11
02:13and then probably not much until today, I think.
02:17Someone thinks I've got a tiny head.
02:20Chris's wife and fellow co-host of their award-winning podcast,
02:23author and television presenter Rosie Ramsey.
02:27Do you know what?
02:28Having my husband here, if he's at my table,
02:30asking us loads of stuff,
02:32I'm going to lose my mind.
02:33Can I keep the apron at the end, yeah?
02:34I think so.
02:35Survivor of the I'm a Celebrity Jungle,
02:38property expert and television presenter,
02:40Scarlett Douglas.
02:42I am absolutely keeping everything crossed
02:45that I get a Hollywood handshake.
02:46Oh, have you all tied at the back?
02:48Yeah.
02:48Oh, God.
02:49And her TV co-presenter brother,
02:51property developer and former professional footballer,
02:54Stuart Douglas.
02:55I don't want my sister to beat me.
02:58I will do anything to make sure that I finish above her.
03:02Good luck, everyone.
03:05Oh, welcome to the tent, bakers.
03:08And let's give a warm welcome to our new judge, Caroline Walgrave.
03:12Hi.
03:14Oh, welcome.
03:15You're excited?
03:16Yes.
03:17To be honest, I just thought Prue had forgotten her glasses again.
03:23So, for today's signature bake,
03:26the judges would like you to make 12 scones.
03:29Your scones can be any shape, any flavour,
03:32and they can be sweet or savoury.
03:33Now, you can serve half of your scones with a filling.
03:37And the other half, you can do what you like with.
03:38You've got one hour and 15 minutes.
03:41On your marks.
03:42Get set.
03:43Bake.
03:44Ooh.
03:45No, no, no, no, no.
03:46You stay in your station, I'll stay in mine.
03:48We never cook together in the kitchen.
03:50Rosie, shh, I'm concentrating.
03:52For the signature challenge,
03:53the bakers have been asked to make 12 scones.
03:56For me, the perfect scone is a light crisp on the outside
03:59and beautifully soft on the inside.
04:01Oh, God.
04:02Scones are relatively easy to make,
04:04but there are things that can go wrong.
04:06If you add too much liquid,
04:08then they're not going to rise.
04:09And if you roll them out too thick,
04:12they rise beautifully and then flop over.
04:14I'm a scone girl, I say scone.
04:16But once these are all made up and I hand them out,
04:18they're going to be scone.
04:20Traditionally, clotted cream and jam go inside the scone.
04:22But what are these guys going to do?
04:24I have no idea.
04:25The only reason I'm doing this is because my wife told me to.
04:27I make a really good scone, I'll be honest.
04:29And if someone gets a handshake in there,
04:31it's going to shock me.
04:32Measure twice, cook once is what a joiner says.
04:34I'm like, measure three times, being once.
04:39Good morning, Chris.
04:41Hi.
04:41Tell us all about your scones.
04:42What are you doing?
04:43So, I am doing banana scones
04:45with a cream cheese and biscuit spread frosting.
04:48Is that bad you scratched your head?
04:49I don't like this.
04:50There's a lot of things going on in that.
04:52Aiming to satisfy any sweet tooth,
04:54Chris is flavouring his scones with ripe bananas
04:56and serving them with a generous portion
04:59of rich cream cheese icing.
05:01Have you made these ones before?
05:03Yes.
05:03I made them at home.
05:04And did they work?
05:05Yeah, me and mother-in-law said they were too sickly
05:07but then inhaled one faster
05:09than I've ever seen someone eat one.
05:11What shape is the scones?
05:13Scone shape.
05:13Scone shape.
05:14Yeah.
05:15I considered banana shape
05:17but honestly they just look like turds.
05:19I couldn't serve you 12 turds, Paul.
05:20I couldn't do it.
05:21That's fine.
05:21I don't know.
05:22You still might.
05:25Good luck, Chris.
05:26Thank you very much.
05:27You're going to be fine.
05:29God, that was intense.
05:30Oh, my word.
05:31You slagged me mum off.
05:32No, I said your mum slagged off the scones
05:34and then proceeded to inhale it
05:35as she always does.
05:36Oh, yeah, that too.
05:37Oh, too sweet for me, that.
05:39Do you know what's ridiculous?
05:40He woke me up at half past three in the morning
05:42snoring
05:42and I didn't get back to sleep.
05:44I do a thing
05:44that only Rose can hear
05:46I call tennis snoring.
05:48It's hard.
05:48So when I'm asleep
05:49I hope the mate can pick the subs.
05:58You sit in a big tall chair
06:00like the umpire
06:00going, I've had no sleep.
06:03All four of the bakers
06:04have opted to make sweet scones
06:06over savoury ones.
06:07So I am making
06:09a cranberry and walnut scone.
06:11Whilst the others
06:12are trying more adventurous flavours.
06:14So I have the stem ginger here
06:16and just to get that flavour going.
06:18Rosie is keeping things
06:20closer to home.
06:21My mum said
06:22cranberry and walnut scones are nice
06:24and I went, oh, they're enjoying you
06:25and I went, oh, right then.
06:26So then I've done it
06:26and I made them
06:27and they were all right.
06:29In an effort to impress the judges
06:31with a trusted family favourite
06:33Rosie's scones will incorporate
06:35dried fruit and nut pieces.
06:37She's serving them
06:38with a Chantilly cream
06:39and a classic raspberry jam.
06:41Have you practised this?
06:42I've made it once
06:43at home, yeah
06:45and they went all right.
06:46All right.
06:46Yeah.
06:47Chris said it was like
06:48eating mashed potatoes.
06:49Oh, maybe he was
06:49trying to be competitive.
06:51Are you kidding me?
06:53You said there were
06:54like mashed potatoes.
06:55Oh, yeah.
06:55I could only have six of them.
06:57They were horrible.
06:59Good luck, Rosie.
07:00Thank you so much.
07:01Sounds great.
07:02Thanks, guys.
07:03All right.
07:03Bye-bye.
07:04Bye.
07:05Butter is in.
07:07We now mix
07:08until it feels like fine crumbs.
07:11I feel like it would be
07:11one of those, like, TV chefs.
07:13Some dark rum going in here.
07:15I feel as though I'm totally using
07:17just random measurements now.
07:19Good morning.
07:21Good morning.
07:22Tell us about your scones.
07:23I am making, like,
07:24a Jamaican ginger
07:25slash rum cake scone.
07:27Being of Jamaican heritage,
07:29my dad loves, like,
07:30Jamaican ginger cake,
07:30so I figured
07:31it'll be a homage to him.
07:34Bringing a dash
07:35of the Caribbean
07:35to the tent,
07:36Scarlet's flavouring her scones
07:38with a punchy rum
07:39and spicy but sweet ginger.
07:41To add to the holiday feel,
07:42she'll be serving them
07:43with a tropical jam
07:44and a rum chantilly cream.
07:47Well, best of luck.
07:48Good luck.
07:49Thank you very much.
07:49I'm going to need it.
07:51Just have to beat him.
07:52That's all I need to do.
07:53And, I mean,
07:54it looks like it's going to be easy.
07:57To make a perfect scone,
07:59the bakers need a light hand
08:00when forming the dough.
08:01The recipe says to, like,
08:03mix it but don't overmix it.
08:05And it's like,
08:05everything with bacon
08:06is just so vague.
08:08Underworked
08:08and the scones
08:09won't hold their shape.
08:11Whereas overworking
08:12can lead to the scones
08:13feeling dense and tough.
08:15You know what?
08:16I hate scones.
08:17So, I'm making
08:19a sticky toffee pudding version
08:21because I love
08:22sticky toffee pudding.
08:23Hoping to win the judges over
08:24with the flavours
08:25of his favourite dessert,
08:27Stuart's sticky toffee pudding scones
08:29will feature
08:30chopped toffee pieces
08:31within an assortment
08:32of fruits and nuts.
08:34Moving away from tradition,
08:35Stuart is serving his scones
08:37with a caramel sauce
08:38and a rum chantilly cream
08:39as a nod
08:40to his Caribbean heritage.
08:42Have you ever had
08:43these flavours before
08:44in a scone?
08:44Not this flavour, no.
08:45You've invented something.
08:47Yeah, well, hopefully.
08:47It's nice.
08:48I'll put it in my next book.
08:49You've got a deal there.
08:51Are you just going to
08:52flatten them
08:52or are you going to roll them?
08:53We have things called
08:54rolling pins,
08:54which are...
08:55Oh, no.
08:55We don't need rolling pins
08:56for scones.
08:57What are you rolling
08:58your dough out with
08:58if you're not using
08:59a rolling pin?
08:59I'm not rolling.
09:00What do you mean?
09:01Don't worry about me.
09:04I am feeling the pressure,
09:05you know what?
09:05I'm really feeling
09:06time constraints, man.
09:08Oh, shoot.
09:08They are flaky.
09:10What can I do?
09:11I definitely threw in
09:12a few extra ingredients
09:13which I'm kind of regretting
09:14now because it is
09:14a little bit wetter
09:15than it should be.
09:16How is yours, Stuart?
09:17Perfect.
09:18Is it?
09:19I might have enough of that.
09:21Don't touch her.
09:24You goddamn piece of s***.
09:29Bakers, you are halfway through.
09:32That's upsetting.
09:33Let's put them in.
09:35With their scones in the oven.
09:38Right, Tina.
09:39How long do they have to be
09:40in the oven for?
09:41Again, so big.
09:4250 minutes or until
09:44Risen and Gordon on top.
09:45So 50 minutes
09:46or until they're done.
09:47The bakers can turn
09:48their attention...
09:49I am moving on to my jam now.
09:51...to delicious fillings.
09:53So rather than jam,
09:54I'm having a caramel sauce
09:55and then I plan on
09:57making a whipped cream
09:58with a dash of dark rum.
09:59I know for a fact
10:01I chose rum
10:02before he chose rum.
10:03This is a cream cheese frosting.
10:05This is the money shot.
10:07This could go wrong,
10:08couldn't it?
10:08Hold me cut that.
10:09I'm just going to back off
10:10just a little bit.
10:13Woo!
10:14This should be it.
10:15There you go.
10:16It's like Narnia.
10:17There's quite a lot
10:18coming out of that bowl
10:19but I think that should be fine.
10:22Because these look like
10:23they're done.
10:24Oh no!
10:26They look like weird
10:28volcanoes.
10:29They look dreadful.
10:30Think I need some help.
10:31These are a nightmare.
10:33They're getting on.
10:33Can you them?
10:34Come on.
10:36Stuart?
10:36Yeah?
10:37What else have you got to do?
10:38Well, I've got to try
10:39and save some of these things
10:40that have fallen all over.
10:41Have they?
10:42Let me see
10:43because you were laughing
10:44at my life.
10:44It's like a lintar pinza.
10:45Oh my, let me see this.
10:47This is what happens
10:48when you don't roll your day.
10:49I don't feel so bad
10:50about mine now.
10:51I'm not being funny.
10:52I'm looking at your scales here.
10:54It's all right.
10:54Really good.
10:55That one looks well juicy
10:57in the middle.
10:57I hope I win.
10:58Do you?
10:59You don't want him to win?
11:00No, like, if he wins
11:01he would wake us up
11:02with his apron on
11:03he would have it in my face
11:04so I don't want it to win anymore.
11:05Would he?
11:05Would he be wearing it like
11:06naked?
11:07Yeah, yeah.
11:07Right around the house.
11:08Oh God.
11:09Nobody wants to see that.
11:11How weird.
11:15What are your presents?
11:16Oh, thanks Noel.
11:17So beautiful.
11:19Bakers, you have 15 minutes left.
11:22I'm going to stop these, I think.
11:23They're coming out.
11:24Right, let's check that they're done.
11:26Stuart, do you want
11:27to have a little look at that?
11:28They look gorgeous.
11:29They don't look very nice.
11:31Yeah, right.
11:32Hater!
11:33I like these guys.
11:34They're drunk.
11:35Yeah, these ones are probably
11:36a bit too high.
11:37Yeah, I will hide.
11:38I quite like the way
11:39they look, actually.
11:40Do you know what?
11:40Often those ones
11:41are the tastiest ones.
11:42Ah, it's underdone that.
11:44Oh, it's hot though.
11:45Good, I'm happy with them.
11:46I'm happy.
11:47Look at the state of these
11:48compared to yours, man.
11:49Why are you going on 160?
11:51It says!
11:52No, that's too low.
11:54Turn it up.
11:55Working on 190 for a bit.
11:56They need another five minutes.
11:58What?
11:59Why am I helping you?
12:00Because I'm...
12:01What's happening over here?
12:02We're a dynasty?
12:04Bakers, you have 10 minutes.
12:07It's a little bit thicker.
12:09Stuart, why don't you use
12:10your actual electric whisk?
12:11I'm old school.
12:12I whisk by hand.
12:13I'm loving this energy
12:15between you two.
12:16Has it always been like this?
12:17Always.
12:18So I've got two brothers.
12:19They used to call me
12:20Five Head.
12:21They used to call me
12:22the Michelin Man
12:23because I had chubby legs.
12:24Five Head?
12:25What does that even mean?
12:26Instead of it being a four head,
12:27it's a five head
12:27because it's that much bigger.
12:31That's good.
12:32Bakers,
12:32you have five minutes left.
12:34Aw,
12:35you can do a lot
12:36in five minutes, guys.
12:37Yeah, come on,
12:38let's go and do it.
12:40What goes first?
12:42Jam or cream?
12:43I'm doing three cream jam
12:44and then three jam cream.
12:46That's a good idea.
12:47I will copy that idea.
12:49Which bit goes with what?
12:51Oh, Jesus,
12:51Rosie Man,
12:52for God's sake.
12:53This is a frigging nightmare.
12:55I have an extra four scones
12:57just in case.
12:58Stuart should have taken that.
13:00No, mine are fine.
13:01No, Stuart,
13:02they're not fine.
13:02Why are you worrying about me?
13:04Worry about yourself.
13:05Bakers,
13:06you've got one minute left.
13:07Okay, well,
13:08that is not what I wanted to hear.
13:10Oh, no,
13:10the jam is not jamming,
13:12y'all.
13:12Disaster.
13:13Calm down.
13:15I think mine's going to be
13:17a bit sweet altogether.
13:19I've got mixed feelings about these.
13:21Oh, that is a mess.
13:23This one isn't so good.
13:25Bakers,
13:26your time...
13:26Don't say it!
13:28...is up.
13:30Please step away
13:31from your beautiful scones.
13:35You like banana fingers.
13:37Good?
13:38Oh.
13:38Yeah?
13:39So good.
13:40That was emotional.
13:42It was so intense.
13:44That's upsetting
13:45how good they look.
13:46I'm used to cooking at home
13:47with two little boys
13:48running around.
13:49That was really calm.
13:50You all right?
13:51My one's over there.
13:51How wild was that?
13:53Oh, they look so nice.
13:55I tell you what,
13:56these are some bad boy scones.
13:57There are a lot of people
13:58who are close to me
13:59that have been affected
14:01by cancer.
14:01We need to raise awareness.
14:03We all need to come together
14:04to try to eradicate it
14:06because it affects
14:07so many lives.
14:09Almost one in two of us
14:10will get cancer
14:11in our lifetime.
14:12Help us fight back.
14:13To give 40, 30, 20
14:15or 10 pounds
14:16to support Stand Up To Cancer,
14:18text 40 30 20
14:20or 10 to 70404.
14:22Or to donate any amount online,
14:24go to channel4.com
14:25forward slash su2c.
14:28100% of the money you give
14:30will fund
14:30life-saving cancer research.
14:38It's time for the baker's scones
14:40to face the judgment
14:41of Paul and Caroline.
14:43Hi, Scarlet.
14:45Hello, Scarlet.
14:52So, I have gone for
14:54a Jamaican ginger scone
14:56with a nice rum cream
14:58and a rum, pineapple
14:59and mango jam.
15:01Yes, Scarlet.
15:02Right?
15:02Well, I think
15:03you've got a nice shine
15:04on the top
15:04where you have egg washed
15:05and the size
15:06I quite like as well.
15:07OK, that's good.
15:08And the height is good,
15:09isn't it?
15:10Yeah.
15:11And we've got to remember
15:11there's rum inside these.
15:13There's rum everywhere.
15:14Yeah.
15:19I actually think they're baked well.
15:21They're quite hard on the outside
15:22and soft inside, aren't they?
15:24Mm.
15:24I love the ginger in there.
15:25I think the ginger works really well
15:27and the rum comes through beautifully
15:28and all the elements.
15:30I think it's a really good scone.
15:32Yeah, and the taste is really good.
15:34Good.
15:35Absolutely delicious.
15:36Well done.
15:36Oh, thank you very much.
15:37I thought you were going to go for the handshake
15:39then you were just dusting off your hands.
15:40Oh.
15:41Oh!
15:52They look like scones.
15:53My only issue is
15:54you needed a rolling pin to roll them out
15:56so they're all the same height.
15:57They do look quite clumsy.
16:01I really like the taste of scones.
16:03I really do.
16:04I think they're fantastic.
16:05It's a little bit overworked, the dough itself.
16:07But overall, I love the flavour.
16:09And I do like the rum level in that as well.
16:11Much nicer than I was expecting.
16:12It's got a very good aftertaste as well.
16:14That's what I was hoping for.
16:16Oh, were you?
16:16You were looking for that, were you?
16:17I was looking for that.
16:21Well done, man.
16:22Well done.
16:24At least they taste better than they look.
16:32I have to say, I think they look wonderful.
16:35It's such a generous look.
16:36It's fantastic.
16:37I like the size.
16:38They're a good proportion.
16:39I do like the look of them.
16:41Thanks.
16:41Right.
16:47I think you've got the flavour.
16:48I think you've got the look.
16:49You haven't got the texture because you overworked that too much.
16:53Right.
16:53And that's why it's a little bit tough.
16:55They're a bit solid inside.
16:57But the appearance looks terrific.
17:01Well done.
17:03Thanks.
17:03Cheers.
17:04Cheers.
17:05Cheers.
17:07Cheers.
17:07Cheers.
17:08Cheers.
17:08Cheers.
17:09Cheers.
17:11Cheers.
17:18Cheers.
17:36Cheers.
17:37Cheers.
17:41Cheers.
17:42Cheers.
17:43Cheers.
17:44Cheers.
17:45Do I not?
17:49Oh, you're right.
17:50They are tough hers.
17:53Tell you what.
17:57Honestly, I'm in total shock.
18:00I don't care what happens for the rest of the show.
18:02I'm really happy with that.
18:05Rosie's fuming, which makes it even better.
18:07He doesn't cook.
18:08He's never baked in his life.
18:10I don't think Paul actually understands how much that's going to affect my life.
18:13Listen, I didn't get a handshake, but I didn't get that either.
18:17And my sister did.
18:18So for me, that's a win.
18:20I have zero idea on what this technical is going to be.
18:23Whatever it is, I'm just going to pray.
18:27Whilst the bakers were allowed to prepare for the signature bake,
18:30the technical challenge is a complete mystery.
18:34Hello, bakers.
18:35It's time for your technical challenge,
18:37which today has been set for you by the prince of pudding, Paul Hollywood.
18:42So, Paul, have you got any words of advice for our lovely bakers?
18:45You won't get a second chance with these.
18:47It's all about precision and the finish.
18:49As always, this challenge is judged blind.
18:53So, Paul and Caroline, you can leave the tent.
18:56OK.
18:57So, Paul would like you to bake a batch of 12 perfectly shaped chocolate fingers.
19:03Oh.
19:03These should consist of a thin, shortbread, biscuit finger, dipped in chocolate.
19:09Now, the judges are looking for neatness and precision.
19:12So, Chris, can you tuck your shirt in, please, man?
19:16If you don't mind.
19:17You have an hour and 45 minutes.
19:20On your marks.
19:21Get set.
19:22Bake.
19:23Come on, then.
19:25Ta-da!
19:25How are you all feeling about this?
19:27Devastated.
19:28It's all downhill for me from here.
19:30Right, so we are in the same boat.
19:31Yeah, yeah, yeah.
19:32Fine.
19:32How hard can it be?
19:36So, it's chocolate fingers.
19:38Tell me why you chose this challenge.
19:40So, I grew up with these things and these are absolutely delicious.
19:44I have such sort of happy memories of chocolate fingers, don't you?
19:47Yeah.
19:47As a child, you're sucking the chocolate.
19:49Yeah, absolutely.
19:49Where do you think they might go wrong?
19:51The whole idea of a shortbread is being short.
19:54So, it's a case of bringing it together, enough to bind together, but not too much.
19:59If they over-mix this, it will whip it up too much.
20:01You place these on a baking tray, it might look okay, but straight away they'll flatten as.
20:06Now, we haven't given them a baking time.
20:09If I'm honest, I'd probably prefer to have it over-baked than under-baked because you want a little bit
20:13of it.
20:13Oh, yes, I hate it when it goes soggy.
20:14Yeah, we've got them beautifully coated and we want a nice snap on that shortbread.
20:18Oh, they look lovely.
20:19Don't they?
20:19Aren't they brilliant?
20:22Mm.
20:23There's a bit of purchase to that shortbread, so it's got a lovely break to it in the mouth.
20:27It's crumbly, but it's all held together beautifully with that chocolate.
20:31I suppose they're quite simple to make, really, so they should do quite well.
20:34Agreed.
20:35But these are celebrity bakers, so don't hold your breath.
20:37All right.
20:40It is all to play for right now in the technical.
20:42Chris is the person that I'm mainly worried about because he got the handshake.
20:45I thought he was joking.
20:46Well, you kind of left him hanging.
20:47Well, because I thought he was joking.
20:48I was like, he's going to give us a one of them or a one of them.
20:51And I was like, I'm not going to have it.
20:52Yeah.
20:54Jesus Christ.
20:55Okay, so let's just go from the top down.
20:57Beat the butter, sugar, and vanilla together for one minute until soft and creamy but not
21:01aerated.
21:01The bakers must be gentle when mixing their ingredients.
21:05Happy days.
21:06I think that is creamy enough.
21:08If the bakers over-cream their butter and sugar...
21:12This doesn't like it when you put another thing in.
21:13...they will add too much air to the mix.
21:16Oh!
21:17And this will cause the shortbread to spread when baked.
21:20With the mixer on low, add the flour and salt and mix until completely combined and you have a fairly
21:24dry dough.
21:25Fairly dry dough.
21:26I think I'm happy enough with that.
21:29Bring the dough together in a bowl.
21:31I don't want to overwork the dough because I feel like that's what I did last time.
21:34Oh, look at that.
21:35Look at that.
21:36Nice!
21:38Roll the dough out to a neat 12cm by 10cm rectangle, which is 1cm thick.
21:43God almighty.
21:44It's like a maths exam.
21:45Oh, he's actually got a rolling pin out this time.
21:47Could have used that with your scone.
21:49Worst thing they could have done is put measurements on here for me.
21:52I'm so anal when it comes to stuff like this.
21:55This looks like a bit of toast, doesn't it?
21:57And it says it's got to be 10cm by 12, so do I cut bits off?
22:00Why don't you ask your new best friend, eh?
22:02Mr. Shiki Shiki?
22:03Green is not a nice colour on you.
22:06Chill the dough in the fridge for 30 minutes.
22:0830 minutes?
22:09What the Christ?
22:11Right, so we've just got to wear it now.
22:13How's it going?
22:13How's it looking?
22:14Oh, that looks quite thick.
22:16One centimetre.
22:17I think mine might be too thin.
22:20One centimetre.
22:20Uh-oh.
22:22How high is your one?
22:23Is yours like about...
22:25Yours about three millimetres.
22:28So I am just over half a centimetre.
22:32That's a scarlet special right there.
22:34It's going to be great, guys.
22:38I'm really uneasy about the fact that it feels like I've got a bit of downtime and I'm trying to
22:43read ahead.
22:44Melt the chocolate and set it over a pan and gently simmer in water.
22:47Oh, it's beautiful.
22:49We love a bit of chocolate.
22:50No one loves a bit of chocolate.
22:52That's why I'm here.
22:55Brilliant.
22:56Absolutely brilliant.
22:57Just brilliant.
22:58Just great work.
23:01Bakers, you are halfway through.
23:03Ooh.
23:05I need a sharp knife.
23:07Slice the door into 12 fingers, each measuring 12 centimetres long and one centimetre wide.
23:12That's awful.
23:13Hey, Scarlet.
23:14How's it doing?
23:15Hey, I like that.
23:17See what I did there?
23:17I like that.
23:18Is it going good?
23:19Yes, it wasn't because I realised that it wasn't actually thick enough.
23:23But now I'm going to double them up.
23:25Nice.
23:25So when you bite into the finger, you've got like a double layer.
23:28That's how I'm rectifying my mistake.
23:29I'm going to enjoy this.
23:34Why is that one shorter?
23:36That's awful.
23:37Bakers, you've got half an hour left.
23:39I'm absolutely terrified to put these in here.
23:41Judging when the shortbread fingers are baked is key to the success of this challenge.
23:46All right, they're in, they're in, they're in.
23:48Four.
23:48Number six is infuriatingly vague.
23:52Bake.
23:52Ten to fifteen minutes, and I'm just going to keep an eye on it.
23:56Overbaked, and they could be burnt and bitter to taste.
23:59I'm not feeling confident.
24:00Underbaked, and they would fall apart when dipped in the chocolate.
24:04Hypothetical question.
24:05Yes.
24:06If you were, say, making something at home in the oven, and it was like biscuit-based,
24:11how long would you have it in the oven for?
24:13About three and a half hours.
24:24I think I need a bit longer in mine.
24:26They look like long, uncooked chips.
24:30Why have mine gone absolutely crap?
24:33Oh, they've gone a little bit wide, haven't they?
24:38They're not meant to be like that.
24:39No, you should do it, they're not meant to be like that.
24:40How do you know?
24:41What have you ever eaten chocolate finger-bill it like that?
24:43They're just absolutely rubbish.
24:45Bakers, you have 15 minutes left.
24:49Oh, that's terrifying.
24:51Now my heart is going boom, boom, boom, boom.
24:53Time running out, so I'm going to have to take them out.
24:57I'm very, very, very happy with these.
24:59They don't look very good, but I think they're going to taste really nice.
25:03They're absolutely rubbish, but I know that if I didn't get them out now, there would be no time.
25:07So if they're underdone, they're underdone.
25:10I'm happy with the bake.
25:11I've got to get them cool, though.
25:12I've still got to try and get this chocolate on them.
25:15Stuart, this is the cooling technique I'm going with, because we are running out of time.
25:18Number nine, using the dipping fork, dip the biscuit fingers in the melted chocolate with them chill in the freezer
25:23for five minutes until set.
25:25Just drop them in.
25:27That's the best way of doing it, I think.
25:29I just think it's easier than using books.
25:31I'm trying to be very careful.
25:33I feel like I could end up rushing this and I could break them.
25:36I'm going for the stack, but I've got to try and find the right ones that match the right ones.
25:41So at the moment, my enemy's time, not my sister.
25:44Sugar.
25:45Oh, I've had a breakage.
25:47Oh, shoot.
25:48I'm just going absolute right now.
25:50I've brought the last one.
25:52This is sore.
25:53Goddamn tense.
25:54Bakers, you have five minutes.
25:56Five minutes till the chocolate fingers.
25:59I need to get them in the freezer.
26:01Eater.
26:01One, two, three, four, five, six, seven, eight, nine, ten, eleven, twelve.
26:05I've ruined the freezer.
26:06I'm really sorry.
26:07Absolute disaster.
26:10Bakers, you've got one minute left.
26:13One minute?
26:14Let's get those chocolate fingers on the plates, guys.
26:16Do not drop them.
26:18Are you kidding me?
26:19Mine are stuck to the thing.
26:21Mine are stuck as well.
26:22Oh, no.
26:23Oh, it's stuck on there.
26:25Oh, I can't get it off.
26:26I actually can't do it.
26:28No, look.
26:29They're all breaking.
26:30Oh.
26:31They're not chilled enough.
26:33Mine look like skinny little sh**.
26:35You gave it our best shot, eh?
26:42Okay, bakers, your time is up.
26:45Please bring your chalky fingers and place them behind your photographs.
26:49Yours looks so good.
26:50I'm so angry.
26:52Let me see your scarlet.
26:53Oh, no, they look good.
26:56But the ones that haven't brought this, then.
26:58They're all brought.
26:59The state of the month.
27:00Mr. Hunky, the Christmas poo.
27:05It's the moment of truth for the bakers.
27:08Judges Paul and Caroline are expecting 12 identical and neatly coated chocolate fingers.
27:14Okay, we'll start with this one.
27:16These are actually not bad.
27:17I mean, perfect size all the way down.
27:20Only one broke.
27:21Yeah.
27:25The biscuit's good.
27:26It's nicely lightly coated, so it's not too thick.
27:29And the biscuit flavour is fantastic.
27:31And it's reasonably tiny.
27:32It's reasonably neat, yeah.
27:34Okay, moving on to number two.
27:35The shape is good overall.
27:39Oh, it looks like a sandwich.
27:41I think maybe the biscuits were a bit thin, so they were sandwiched together.
27:44But I think it's great.
27:45Yeah.
27:46Might have invented something there.
27:47Okay.
27:48These ones, they're unusual looking.
27:51I think unusual's a good name.
27:52They're like your fingers, Paul.
27:54They are.
27:55They are.
27:56It's too crumbly, the biscuits, so it's fallen apart.
27:59So what it's done in the oven, it's flattened out all the way along.
28:01If you're marking like a teacher, you put seamy on it.
28:04Moving on to this one.
28:05I mean, these are fairly neat, but they look like twigs.
28:07And a few broken.
28:09Yeah.
28:09Struggling when I think with the put in the chocolate, but at least they're set.
28:14That one's unusual.
28:16It's a bit soft, the biscuit.
28:17It's not quite good, is it?
28:18No, there's no snap to that at all.
28:20You see, I think when you look at it, that's definitely the worst one.
28:23The judges must now rank the baker's chocolate fingers from worst to best.
28:28And in fourth place, we have this one.
28:32That's me, yes.
28:33We thought they were a bit flat and misshapen and a bit matched chocolate.
28:35Yeah, I don't know what happened.
28:37I cut them properly and everything, but I put them in the oven and I just went...
28:39Bad luck.
28:40And in third, we have this one.
28:42Whose is this?
28:43Rosie.
28:44They were slightly underbaked and a bit crumbly.
28:46And in second place, we have this.
28:49They're good.
28:50Just tell me, why did you sandwich your biscuits together?
28:53I doubled up because they were definitely too thin.
28:55And in first place, we have this one.
28:59Stuart.
29:00These are pretty good, actually.
29:01You had a good snap on the biscuit and a good layer of chocolate.
29:04That was luck, but well done.
29:07I came second, which is great, but second place is first loser, especially as Stuart beat me.
29:12Oh, I'm never going to live this down.
29:14What a turnaround, eh?
29:15On the top to the bottom, only weighs up now, so I want to play for tomorrow.
29:19This is for stand-up to cancer, and it's to hopefully raise loads of money for people who need it.
29:24I lost my granda and my auntie to cancer, so the more money that we can raise by doing this,
29:32it'd be amazing.
29:37He was just a really easy baby, easy toddler, loved life.
29:44Everyone who come across Harry loves Harry.
29:47I live in Bristol with my mum and my dad.
29:49I have a younger sister called Hannah, who's at Exeter Uni.
29:53He was loving his apprenticeship, loving his work, doing really well.
29:57You were nominated for this Director's Choice Award earlier this year, based on how you've conducted yourself.
30:02And you're just an inspiration to me and so many others.
30:06I feel like I was getting somewhere, and I just felt like I was finally in my place.
30:13One of the managers who he worked with took them out for a meal.
30:16And I just thought to myself, something told me in my head, like, I need to be home.
30:22And then all of a sudden, I just blacked out, and that was the last I can remember.
30:28I found Harry in his bedroom in a massive seizure.
30:32So I screamed to my husband to call 999, and then we were taken into hospital.
30:38And they ushered me through, and then Harry was just laid on the bed, in an induced coma with ET
30:43tubes down.
30:44And then I've been nursing for 35 years, finding him in that state in his bed.
30:50I felt I messed up.
30:53And I know deep down it won't change anything, but you still feel that guilt.
30:59At this point, I had been in a coma for three weeks.
31:03So when I first opened my eyes, it was shocking.
31:07He couldn't talk.
31:08You could see he had fear on his face.
31:12Then they did another MRI scan, and that's when they found there was actually two brain tumours on the left
31:18side of my head.
31:26And he stood up, and then he just looked at me, and he said,
31:30Have I got cancer?
31:32I said, Yeah.
31:34And then he cried.
31:37Like, I remember having to go through radiotherapy, chemotherapy at the same time.
31:43I would be bed bound.
31:45I'd be feeling so sick, so unwell, because I just thought, this is going to be the end of my
31:51life.
31:51We got called back in, and they said, We need to see you.
31:55And he was told that there's another tumour growing, and more at the top, and it's growing down.
32:02I knew I was going to lose my son at some point.
32:09And that's when I got told the terminal.
32:12I just went into a room, and I just started crying, tearing up.
32:16And we come home, and he said, Mum, am I going to be here for Christmas?
32:23And I couldn't answer, because I didn't know.
32:29I just want to plan my funeral, because I don't want my parents to have to do it.
32:36They're suffering enough as it is.
32:37It must be terrible for them.
32:42Go into that woodlands place, seeing where he's going to be.
32:47I know it's hard for you, but it's just so peaceful here.
32:51It really is beautiful.
32:53I really like that the trees will grow up after I'm gone.
32:57I've chosen the cherry tree, and it'll be a nice place for you guys to visit.
33:05We're in a situation where we're cherishing every single moment.
33:10Everything we do now as a family is so precious.
33:14And our family is a family of four, not three.
33:19No matter what you have in life, you've just got to make the most out of it.
33:24You really have.
33:25Do things for others as well.
33:28He's such a good boy, he's such a good person.
33:31He just does not deserve this.
33:36Almost one in two of us will get cancer in our lifetime.
33:40Help us fight back.
33:41To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer,
33:45text 403020 or 10 to 70404.
33:50Or to donate any amount online, go to channel4.com forward slash su2c.
33:56100% of the money you give will fund life-saving cancer research.
34:06I think I'm really enjoying the dynamics of this family affair,
34:09but out on the baking field, they are out for this, for themselves.
34:13Caroline, as new judge, what do you think of the standard?
34:16Well, I thought it was surprisingly high.
34:18I watched them doing their baking.
34:19I was particularly worried about the stewart scones,
34:21because they were very small in diameter and hugely high.
34:25And they had to fall over.
34:26There was nothing else they could do.
34:28But he made them look quite nice.
34:29So who is heading for Starbaker?
34:32The scones were pretty good overall.
34:34Chris's were amazing.
34:35You're a bit of a sucker for banana, though, aren't you?
34:37I am, yeah.
34:37And I'm not a sucker for banana.
34:39No.
34:39And I really loved it.
34:41Do you think he fluked that?
34:42Yeah.
34:42He totally fluked it.
34:44Yeah, yeah.
34:45I felt really sorry for Rosie,
34:47because I think she's a really good baker.
34:48Not that good, because Chris's got a handshake.
34:50She was absolutely fuming.
34:52Did you see her throw something at you?
34:53The thing is, in the technical, it was Scarlett and Stuart that were really close,
34:57because the chocolate fingers were actually very similar.
35:00They were just...
35:00It came down to neatness.
35:02I actually think, overall, Stuart's in a stronger position.
35:05Is he?
35:05And then Scarlett and Chris are together.
35:07So when it comes to the showstopper, they've got it all to play for.
35:10Just one challenge remains.
35:12Oh, here we go.
35:13Before Paul and Caroline decide which of the bakers will win the coveted Star Baker apron.
35:20Welcome back to the Tent Bakers.
35:21It's so lovely to see that you're all still talking to each other.
35:25Now, today, the judges would love you to make a cake that is based on your career highlight.
35:32Now, obviously, we know what your career highlight is,
35:34but we can't have four cakes of you meeting me and Noel.
35:37Do you know what I mean?
35:37Yeah.
35:38We can't do that.
35:40The judges would love your cake to have at least two layers
35:43and for it to be highly decorated.
35:45The flavours and the fillings are entirely up to you.
35:48You have three hours.
35:50On your marks.
35:51Get set.
35:52Bake!
35:55Rosie, Chris, good luck.
35:56Good luck.
35:56Good luck, good luck, good luck, good luck.
35:58It's the showstopper for our celebrity bakers,
36:00and they've got to make a cake to celebrate their career highlight.
36:04Now, the secret is choosing a robust cake.
36:07Madeira works beautifully well,
36:09but you want a bit of strength to that sponge to be able to build it up.
36:12This is my groundy cinnamon.
36:14We want these cakes to taste really delicious,
36:17but what they mustn't do is go over the top and introduce too many flavours.
36:21I've been at the top, I've been at the bottom.
36:23To be honest with you, the top felt better.
36:25I just want to have a nice time.
36:27I have high hopes that they're going to be brilliant.
36:31Good morning, Scarlett.
36:33Good morning.
36:33Hi, Scarlett.
36:34Tell us all about your showstopper.
36:36What are you doing?
36:36So I'm going with a palm tree for the time that I went into the jungle.
36:40So I did I'm a service to get me out of here.
36:42Yeah, you were great.
36:42I loved every minute of it.
36:43So I thought I'd bring the jungle to all of you.
36:46Scarlett is making two types of sponge
36:49to recreate the lush canopy of the jungle campsite.
36:52She's sculpting palm leaves from a matcha-flavoured sponge,
36:56iced with green butter cream,
36:58whilst her chocolate cake trunk
36:59will be complete with some delicacies from down under.
37:03I'm going to put throughout some bugs.
37:06So I've got some mealworms here.
37:09I've got some buffalo worms here.
37:10They are real.
37:11Tastes like Rice Krispies.
37:12Do you want to try one?
37:13Yeah.
37:14OK.
37:14This is the one time I'm so glad I'm not a judge.
37:17What's it like, Caroline?
37:18I think it's sour, salty, slightly spiced, Rice Krispie.
37:20I mean, I'm sort of looking forward to it
37:22because we've never had anything quite like it in the tent before.
37:24So there's an element of curiosity there,
37:26but we all know what happened with the cat.
37:28Well, I think you're going to be pleasantly surprised.
37:31OK, lovely.
37:32Good luck.
37:33Thank you, I'm going to need it.
37:34Bye.
37:35Bye.
37:36Let's just say the judges weren't as excited about my cake
37:39as I was hoping they would be.
37:41I actually went to Australia when she was there.
37:45And the funny thing was, I was in the hotel eating steak.
37:48The food was great.
37:49And I was watching my sister eating bugs.
37:51And I was like, how has this worked out?
37:54First on the baker's to-do list is make the all-important sponge.
37:58This is just a basic vanilla sponge recipe,
38:00but with some cocoa powder.
38:02Whilst Rosie, Chris and Scarlett have opted to keep things simple.
38:06Soft drop in consistency.
38:09And that is a soft drop.
38:11Stuart has chosen different foundations.
38:14I'm making carrot cake today because I love carrot cake.
38:18It's my favourite cake.
38:19But it's a carrot cake that's going to be a house.
38:22And the reason it's a house is because my sister and I,
38:25we make property shows together.
38:27And for me, that's a real highlight of my career.
38:29So this is an ode to that.
38:31Keeping it in the family, Stuart is constructing his house
38:35with four layers of warmly spiced carrot cake,
38:38flavoured with dried fruit and chopped nuts,
38:40held together with cream cheese icing, fondant brickwork
38:43and biscuit roof tiles.
38:46Carrot cake's so moist, it's going to be quite hard to actually cut.
38:49Which is why I'm at the moment just trying to dry out some of the carrots.
38:52Yeah.
38:53It's not the sound of this.
38:54Yeah.
38:55Carrot cake's my favourite taste.
38:57Oh, no, that's pressure now.
38:59Well, Stuart hopes his house will be up to standard.
39:02At the moment, it's going OK.
39:04But if you come back in half an hour, I might be sweating and panicking.
39:07Rosie's showstopper celebrates the time she brought the house down.
39:11My career highlight is when we performed at the O2 Arena two years ago
39:17and I got to sing on stage.
39:20Chris took a photo and I'm recreating that today.
39:24Hoping to hit the high notes for Paul and Caroline,
39:27layered chocolate sponges,
39:29coated in a fondant with a shimmering gold leaf spotlight,
39:32will form the stage Rosie performed on,
39:34whilst cupcakes coated in dark chocolate ganache
39:37and decorated with white sprinkles
39:39will depict the flashing lights of the crowd.
39:42Are you nervous?
39:43Are we really not, actually?
39:45I'm more nervous for this.
39:47It sounds absolutely brilliant.
39:48There's a lot to do.
39:49There is a lot to do.
39:50There's a lot to do.
39:50There is a lot to do.
39:51Good luck, Rosie.
39:53Ooh.
39:54They think that I'm doing quite a lot.
39:56It's quite ambitious.
39:56But that's fine.
39:58Who are you most scared of, Paul or Caroline?
40:00Do you know what?
40:01Caroline is so lovely,
40:02but I think if she switches, game over.
40:05Bit like Noel.
40:06Once he switches, turns into a goblin.
40:11Across the tent,
40:12it's a little bit awkward today
40:14because me and Rose,
40:15we've got the same career highlight.
40:17Another baker is sharing Rosie's limelight.
40:20Morning, Chris.
40:21Hey, hello.
40:21It's all right.
40:22Tell us about your cake.
40:23Well, I am making like a Madeira fondant-covered
40:26almost birthday cake.
40:27It's my favourite kind of cake.
40:28I went through a phase of buying one a week.
40:30Did you?
40:30Yes.
40:31It was a low point.
40:32So is this the highlight?
40:34It's your birthday?
40:35No, the career highlight is when me and Rosie
40:36were the first podcast to play the O2 Arena.
40:39So that's our Guinness record
40:40for the biggest live podcast ticket sales ever.
40:44Hoping to impress the judges with a classic,
40:47Chris's Madeira cake will be filled with raspberry jam
40:50and vanilla buttercream.
40:51He will recreate the detail of the certificate
40:53with fondant icing and edible pens.
40:56It does sound like the classic birthday cake,
40:58especially Madeira.
40:59But honestly, if it's nice,
41:00just have a little bit because I will take it home.
41:02Yeah, no worries.
41:03Excellent.
41:04Thanks, Chris.
41:04Thank you very much, guys.
41:06That was a lot less intense than yesterday.
41:08That was really nice.
41:09I remember last night I was lying in bed
41:11and Paul turned to us and he said,
41:13I'm going to be much nicer tomorrow, Chris.
41:15And I said, no problem.
41:16And he gave us a little kiss on the forehead
41:17and we both went to sleep.
41:19I mean, that's quite a lot, isn't it?
41:22It's quite a lot of bugs.
41:23I don't even want to taste my own cake.
41:24Mwah!
41:25For the bakers to ensure their cakes are baked to perfection...
41:29Get in, lads!
41:31Timing is key.
41:32I actually don't know how long this cake takes to bake
41:35and I'm putting all four cakes in the oven at the same time.
41:38Overbaked cakes will be dry and unpleasant to eat.
41:41That's that done.
41:42But if they're underbaked,
41:44their showstoppers could collapse when it comes to shaping them.
41:47They're going to be a bit wonky, I think,
41:49but I've just about fit them in.
41:51I am making my cupcake mixture.
41:55I don't want to say that,
41:56but I feel like we've got enough time.
41:57Whilst Rosie and Scarlett hope to beat the clock
42:00as they move on to their second cake mixtures...
42:03Woo-hoo-hoo-hoo!
42:04..the boys are already trying to master their fill-ins.
42:07I am making my raspberry jam.
42:10Now, when I practised this at home,
42:11it was a unmitigated disaster.
42:14I've never made buttercream before.
42:15I don't have a clue what consistency is supposed to be.
42:18Do you feel like there's pressure on you at the moment?
42:20All I want to do is not have a total disaster.
42:22They were both disgusted with me biscuits yesterday.
42:25Like, his exact words he didn't catch on camera,
42:27he walked out the cake and he went, from my handshake to that.
42:30LAUGHTER
42:31That's a really good impression.
42:33He was raging.
42:36Bakers, you are halfway through.
42:38So now it's the moment of truth.
42:40Judging when their cakes are baked is vital.
42:43I'll just quickly put me tiny, tiny little gloves on.
42:46Take them out too soon
42:47and the bakers risk an under-baked centre.
42:50Oh, booyah.
42:51That is cooked.
42:52It feels very moist, but it looks all right on the skewer.
42:55But more time in the oven means less time for cooling.
42:58It's still wet. Nowhere near cooked.
43:00Which will make shaping and decorating problematic.
43:04It's a very wobbly, wobbly cake.
43:06We're looking good.
43:07OK, I'm going to get them out and put them on the rack.
43:09But first of all, I'm going to do my cupcakes.
43:14Get it in. Get it in. Get it in!
43:17Right, timer.
43:21They're in.
43:25Look at that.
43:26That is really good.
43:27How you got it so big?
43:28I pushed the ruler in really far.
43:31That's class. That's lush.
43:33Lush and class. There it is.
43:39It's not too bad.
43:40That's pretty good, right?
43:43Yeah.
43:43You know what's hiding in there?
43:45We've got mealworms, we've got crickets,
43:46and we've got buffalo worms.
43:48Which one would you rather try?
43:49None of them.
43:50It's my worst nightmare.
43:52That's why I won't go on a celebrity.
43:54Absolutely not.
43:55Not for you?
43:55No, not in a million years.
43:57OK.
43:59Bakers, you have one hour left.
44:03OK, my cake should be done.
44:05They're done.
44:06They look nice.
44:07I'm going to give them five more minutes.
44:09You're not going to be anywhere near ready.
44:11I will. I will.
44:12Trust me.
44:13All righty then.
44:14This is my chocolate ganache.
44:17Oh, shit.
44:18Oh.
44:20Get to you.
44:21Get lost.
44:23God's sake.
44:24Have you tried those bugs?
44:25Go on, then. Let me have to try one.
44:26Face your fear and just go for it.
44:28Oh.
44:29It's actually quite nice.
44:30See?
44:31The octape isn't the best.
44:36Bakers, you've got half an hour left.
44:37I've got loads to do.
44:39I'm going to concentrate on getting this decorated now.
44:41These cakes are coming out whether they're ready or not.
44:44I'm just doing a self-portrait because I'm a star.
44:47So I need to now cut this in half, layer it up,
44:50start decorating this part.
44:52I'm actually very happy with that,
44:53but I need them to cool down,
44:55and I've still got to try and make this look presentable.
44:57Right, I'm making such a mess.
44:59I'm so sorry.
45:00I literally feel like I could lick the whole of that.
45:03Look at this.
45:03I feel like you've really picked up your game today.
45:06Do you just want to come ahead of him?
45:07Have you seen his cake? It's amazing.
45:09You've got a natural talent for singing, though.
45:10I do enjoy that.
45:11What do you like about it?
45:12Is it therapy?
45:13I sometimes love to just have, like, a shout.
45:16Go on, go for it now.
45:17Let it go.
45:17Do you want me to look at you or look away?
45:19Do you want me to look at you or look away?
45:19Do you want me to look at you or look away?
45:20Okay.
45:20Ready?
45:25Well, you know you make me want to shout.
45:27Throw my hands up and shout.
45:28Come on now.
45:29Shout, shout, shout, shout.
45:32Yeah, shout, shout.
45:34Oh, my God, you've got the voice.
45:35Say it without baby near you.
45:38Come on, come on.
45:39Say it without you.
45:44Bakers, you have ten minutes left.
45:46Oh, no, go away, Alison.
45:48This will be the first and last time that I build a house in ten minutes.
45:51Hopefully it won't fall down.
45:53Because the cake is looking so good, the fondant could ruin it all.
45:56I'm not very good at the corners, so I'm just sort of tucking it in.
45:59Last one.
46:01No, no, no, no, no, no, no.
46:03Serious work, this.
46:06This is the audience.
46:07When you're on stage, all you can see is black.
46:09My cake is still roasting hot.
46:11I still have to do my palms.
46:12I don't know if I'm going to have enough time to do that.
46:15If the plaster had rendered the house like this, I would sack him on the spot.
46:20Ah, it's already crumbling.
46:22Bakers, I hate to tell you this, but you have five minutes left.
46:24Five minutes, okay, okay.
46:26So I'm going to do some little balls of white to represent camera phones.
46:30Let's get Chris.
46:31Yeah, let's get Chris.
46:35Never done this before in my life.
46:37Let's see how this goes.
46:39Come on, stick on, stick on.
46:40I'm not a great speller at the best of times, but this is my pressure for spelling.
46:43This is not how the piping was supposed to look.
46:45The tutorial made it look super easy.
46:48This house has got subsidence, but it's a crooked house full of love.
46:51Bakers, you have one minute left.
46:54Oh, shoot.
46:55I need the sofa arms.
46:56Oh, my God.
46:57Most importantly, I need to get my box.
47:03This does not look like the O2, I tell you that much.
47:06I think that's the best I can do.
47:10I need to stick me in.
47:12Bakers, your time is up.
47:15That's as much as I'm doing.
47:17Please step away from your bakes.
47:19Oh, it was all right.
47:21I think it went quite well.
47:22If one of us wins, we can share it.
47:25Yeah, of course.
47:26Of course.
47:27Of course.
47:28I don't know if I want to impress the judges as much as I just don't want to let them
47:31down
47:31as much as I did with my biscuits.
47:32I was just striving for simplistic and hopefully really tasty.
47:37I didn't have enough time to make it look as neat as I really wanted it to be.
47:40I wanted to, like, present the best cake house.
47:42And it's not that.
47:43I just hope they're baked enough to taste good.
47:45Oh, that looks class.
47:49That's wonderful.
47:50What cake is that?
47:51So as much as it's a fun day, we always have to remember why we're here.
47:56I lost my godmother.
47:57At the moment, my auntie, my dad's sister's going through chemotherapy.
48:01It's horrible when you see how people feel when they find out it's something that they have.
48:05But that's why doing something like this can at least make them smile whilst raising money.
48:08And that's what this is all about.
48:11Almost one in two of us will get cancer in our lifetime.
48:13Help us fight back.
48:15To give £40, £30, £20 or £10 to support Stand Up To Cancer, text 403020 or 10 to 70404.
48:24Or to donate any amount online, go to channel4.com forward slash su2c.
48:29100% of the money you give will fund life-saving cancer research.
48:40The baker's career highlights in cake will now be judged by Paul and Karen.
48:45We have to remain impartial in this process.
48:48Chris, would you like to bring up your masterpiece?
49:00Chris, tell us all about your showstopper.
49:02So, this is a Madeira birthday cake.
49:05I've made two cakes in my life.
49:06That's the second one.
49:07It's the biggest cake I've ever made and I've never done fondant before.
49:09It is neat.
49:10And I like what you've done with the world record bit on here.
49:14Thanks.
49:14I would have liked to have seen some proper writing on here.
49:16That ruined it a little bit.
49:18Take it off and throw it away, Paul.
49:19Honestly, I trust you.
49:20Just sling it.
49:21Yeah, there you go.
49:21That looks nice.
49:22There it is.
49:24Oh, thanks, Paul.
49:25Oh, that looks nice.
49:26God, the cake looks good there.
49:28Really?
49:28Oh, wow.
49:31Oh, it's a really good cake.
49:35I love it.
49:36No way.
49:36The sponge is so light and the buttercream and the jam is just about right, the balance between the two.
49:42It's delicious.
49:43It's really impressive.
49:44Thank you very much.
49:45You can take it home now.
49:46Thank you so much, guys.
49:48Just keep the camera off me while I eat it over there, yeah?
49:51Do you think I'm baking with them kids ever again?
50:04I think the setup is fantastic.
50:06I think the bottom cake looks a bit thin in a funny sort of way.
50:12It's rich.
50:14It's pretty rich.
50:15Yeah.
50:19It's a tiny bit dry, the bottom cake, I think.
50:22Overall, I love the flavour of the chocolate cake.
50:25It really comes through nicely.
50:27I might have a quick look at the...
50:28The audience.
50:29Is that the same cake mixture?
50:30Yeah.
50:34Very good.
50:34That's my mouth black now for the next three weeks.
50:39Don't choke.
50:40Don't choke trying my cake.
50:42Oh, if she made the cake that killed Paul Hollywood, I would be so happy.
50:48For overall, fantastic job, Rosie.
50:50Thank you so much.
50:52Oh, I'll take you back, Rosie.
50:53Oh, thanks, Alison.
51:01For me, it does look a little bit wobbly.
51:04Yes.
51:04But I like the idea.
51:05I'm longing to taste it because I like carrot cake so much.
51:08That's literally all carrot cake.
51:10That's impressive.
51:12My God.
51:13That does look nice.
51:14It's actually still warm.
51:15Is it still warm?
51:16Oh, it is hot.
51:17Is it really still?
51:18It's like a pudding.
51:19It's a pudding.
51:20Exactly what I was going to say.
51:21Is it a nice pudding?
51:22Mmm.
51:23Flavours are wonderful.
51:24The spice levels mixed with the pecan and the fruit is a great blend together.
51:27I think you created a very nice cake there.
51:29But because it's still warm, the whole thing's beginning to move.
51:33But overall, I think you've done a decent job.
51:35The taste is absolutely delicious.
51:37Exactly the right number of spices.
51:38Thank you very much.
51:40Well done, Brian.
51:47Amazing looking palm tree.
51:49It's a great design.
51:50I think what you've done is incredible.
51:52I'm excited to see you eating some bugs.
51:54Yummy.
51:55Look at that.
51:55There's a lot of icing.
51:59Mmm.
52:00It's nice.
52:01It's a nice chocolate cake.
52:03The chocolate icing is a bit grainy.
52:05I thought it added to the texture of the bark of the trunk, you know?
52:08Yeah, but you've also got bugs in there as well.
52:10Which I've got one at the moment, chewing away.
52:11Very nice.
52:12How is it?
52:13That might be Fred.
52:14I've never seen you cut such a small slice for yourself.
52:17You're not sure about this?
52:19No.
52:20Yeah, get it in there, Paul.
52:22Go on.
52:22Stuff it in.
52:23I'm a massive fan of matcha.
52:26Matcha will naturally give you quite a dryness on the mouth.
52:28And that, with the fact that it's slightly overbaked,
52:30made it even drier.
52:32Overall, I love the design.
52:34Flavour of the matcha, not keen on.
52:36But the other cake is a really nice cake.
52:39Thank you very much.
52:40You're very welcome.
52:43You know what?
52:44I am so proud of myself with my cake.
52:46If it was based on how the showstopper looks,
52:49I've done enough and I've won this hands down.
52:51However, based on all the other challenges,
52:53I haven't done it.
52:55I have to be realistic.
52:56Do you know what?
52:57That went really well.
52:58Paul Hollywood definitely said the words.
53:00I love it.
53:00I'm going to wrap that bad boy up in foil,
53:02take it home.
53:03Me and the kids are going to spend a week eating that.
53:05I'm happy as hell.
53:06I am ecstatic right now.
53:08They like the taste of my cake.
53:09I would love to win now.
53:11I'm in it to win it.
53:12I've gone hard.
53:13I mean, if I go home with that title,
53:15Scarlett is going to hate me.
53:17Almost one in two of us will get cancer in our lifetime.
53:20Help us fight back.
53:21To give £40, £30, £20 or £10 to support Stand Up To Cancer,
53:26text 403020 or 10 to 70404.
53:30Or to donate any amount online,
53:32go to channel4.com forward slash su2c.
53:36100% of the money you give will fund life-saving cancer research.
53:44Well, that was a pretty good showstopper.
53:46Yeah, it was.
53:47I think most people have the good flavours.
53:49I'd say most, I mean, I wouldn't want to bring Scarlett into that.
53:53Bugsy Malone.
53:54Yeah.
53:54Talking of Scarlett's, it looked incredible, though, didn't it?
53:57Shows how much looks can be deceiving.
53:59What about her brother, then?
54:00It looks like a ramshackle barn that you see in a field.
54:03Or a witch's house in the fairy tale.
54:05That was definitely not what he was going to do.
54:09But the flavour out of this world and the texture was delicious.
54:13And then on the other hand, you have Chris, who did an amazing cake.
54:15If you're looking at the perfect sponge, you look at Chris's.
54:17He said he got the recipe for my book.
54:19Oh, wow.
54:21We all know that's not true.
54:23What about Rosie, though?
54:25Because I feel like...
54:26No, I like the flavour of that.
54:27Rosie's a good baker.
54:28It was a lovely flavour.
54:29But the cake wasn't quite good enough.
54:31So, what's it going to be?
54:32Who's in the front line for Starbaker?
54:34I think the guys are.
54:35Yeah.
54:35Really?
54:36It's really about the men, though.
54:37I know, it's very sad.
54:38I'm good.
54:52Bakers, we just want to thank you so much for giving up your time
54:55for our great Stand Up To Cancer bake-off.
54:57You did such a good job.
54:59But there can only be one winner.
55:01Now, the winner of the Great British Bake-off, Stand Up To Cancer,
55:06Starbaker apron.
55:08And this was very close, I have to say.
55:10But the winner is...
55:16Chris.
55:17Hey!
55:18Hey!
55:22Oh, my God!
55:25Who saw that coming?
55:27I am absolutely buzzing.
55:29I am buzzing.
55:31You know, beginning of a new career, end of a marriage.
55:34Oh, my God!
55:36Chris won Starbaker because he did get a handshake, Chris.
55:40His scones were perfect, and actually so was his showstopper.
55:42The flavour of that cake was almost shot-boss.
55:45Incredible.
55:46We're all winners, right?
55:47Yes, but I can only see one person wearing an earproof.
55:50Oh, whatever.
55:51It was a very close competition between him and Stuart
55:54because I don't think I've ever tasted quite such a delicious carrot cake,
55:58but it did look a bit wonky.
56:00I have got to ask, what was it that pipped it between the two of them?
56:04Turn them cameras off!
56:05Turn the cameras off!
56:10Sturation of one!
56:13Babes, how cool are these new Starbaker aprons?
56:16Look at all the stars!
56:17It's so cool!
56:17We've got a gingham bucket!
56:19Never mind the additional features.
56:21Why is mine so small?
56:22What's this for, a hobbit?
56:23No, this one is for the kids.
56:26What kids?
56:26Our kids.
56:27Oh, what are you like?
56:28If you fancy one of these Starbaker aprons,
56:30all you've got to do is go to channel4.com forward slash SU2C.
56:37Almost one in two of us will get cancer in our lifetime.
56:40Help us fight back.
56:41To give £40, £30, £20 or £10 to support Stand Up To Cancer,
56:46text 40, 30, 20 or 10 to 70404.
56:50Or to donate any amount online, go to channel4.com forward slash SU2C.
56:55100% of the money you give will fund life-saving cancer research.
57:01Next time, four more celebrities enter the tent.
57:05Let's do this.
57:06I'm scared, I'm scared.
57:08All in the name of Stand Up To Cancer.
57:11Who are you?
57:12Who am I?
57:12You're like a baker.
57:13They go crazy for cupcakes in the signature.
57:17Getting a flap of the technical.
57:20Flap jacks don't like them.
57:21What a mess.
57:22Before getting romantic in the showstopper.
57:25God damn it.
57:26Has it gone a bit of peat tongue?
57:27What about this?
57:28Get peat tongue.
57:29What are you?
57:43Get peat tongue.
57:45Get peat tongue.
57:47Get peat tongue.
57:49Get peat tongue.
57:50Get peat tongue.
57:54Get peat tongue.
57:56Get peat tongue.
57:58Get peat tongue.
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