- 7 hours ago
Category
📺
TVTranscript
00:00No, we've got some great guests in the tent today. All we gotta do is assign them their baking nicknames
00:05and then we can start the show.
00:06Yes, well, I was thinking Maxine Peake, we can call her Peakey Blinder. I love it. What about Roman Kemp?
00:12Roman Kempire?
00:13I love it. What about Sarah Beeney? She could be Beeney Baby.
00:18Beeney Baby. What about Amelia de Moldenburg? De Moldenburg. De Moldenburg.
00:25Should we just call her Amelia? Love it.
00:27Welcome to the great stand-up to cancer bake-off.
00:31I've got it. Amelia de Molden-Battenburg.
00:33Yes, you're the best.
00:36This time... Let's do this.
00:38..another four celebrities... Measurements are for wimps.
00:41..strive for bake-off perfection. Has it gone a bit of peat-tongue?
00:44What about this gives peat-tongue?
00:47..in a bid to impress Paul and Caroline. What a mess.
00:51..all in the name of stand-up to cancer.
00:54Thankfully, how good I am at baking is not related to how much money we can make.
00:59But only one can be crowned. Goddammit!
01:02Star Baker.
01:19SCREAMS
01:28This week's stand-up to cancer bakers are...
01:31Ooh, here we are!
01:33Gorgeous!
01:34Look at this!
01:35Radio DJ and television host, Roman Kemp.
01:37It's hard to rate my own baking skills when they haven't started.
01:41Two out of ten?
01:42Which is double what I think people think of me.
01:44Heard a lot about the handshake.
01:46Really want a handshake.
01:49How have you done it so cool?
01:52What do you mean? How did I tie an apron?
01:54It's pretty simple.
01:55Comedian presenter and social media star, Amelia de Moldenburg.
01:59I am so excited to be on Bake Off, I can't believe it.
02:02I feel a bit out of breath, to be honest.
02:04I've not even done anything.
02:06You're excited to meet Paul Hollywood?
02:08Yeah.
02:08Do you think he's tall?
02:09Imposing, I think.
02:10Presenter, entrepreneur and property guru, Sarah Beeney.
02:13I'm more confident with walls than cake.
02:17But don't tell anyone.
02:18That scene's already starting.
02:19You're already going, aren't you?
02:21That's cheating.
02:22An award-winning actress and writer, Maxine Peake.
02:25I mean, the last time I was in the kitchen properly when I was in Dinner Ladies.
02:29So that was over 20 years ago.
02:32I'm really just looking forward to just being here for a fantastic cause.
02:40Hello, bakers.
02:41Hello.
02:42Oh my God, it's TV people.
02:44Sorry.
02:45Sorry.
02:46Hello.
02:46Thank you for joining us.
02:48Welcome to the tent.
02:49Let's see how you fare in this wild and crazy ride we call competitive baking.
02:54For today's challenge, the judges would like you to bake a batch of 12 novelty cupcakes.
03:00You can use any sponge, but the decoration must be eye-catching and glorious.
03:06You've got one hour and 30 minutes.
03:09That's definitely not long enough.
03:11On your marks.
03:12Get set.
03:13Bake.
03:15Why are you making that noise already?
03:17Sorry, I'm scared.
03:18I'm scared.
03:18What are you scared about?
03:19There's a lot of pressure.
03:21It's very surreal to be here.
03:23A little bit of an out-of-body experience.
03:26The celebrity baker's first challenge is a signature bake
03:29and we want them to make 12 novelty cupcakes.
03:32Plus 350 plus 175.
03:34You know you can reset it to zero as well.
03:37Oh!
03:39It's the sort of thing you learn in primary school.
03:41So we thought it was a good level for our celebrities.
03:44Ooh, I put too much in.
03:4712 cupcakes.
03:48Sounds quite simple, but they've got to make them interesting,
03:50they've got to give them good flavour and they've got to be beautifully iced.
03:54Pinch of salt.
03:55How big is a pinch?
03:56Like with all baking, if they read the recipe really well...
04:01Hey, I'm loving life right now.
04:03I'll just need some music on.
04:05Nothing should go wrong.
04:07Oh!
04:07I want love!
04:09My hopes and expectations from these celebrity bakers
04:12is always extremely low.
04:14Measurements are for wimps.
04:15As long as it's edible, I'd be happy.
04:18If they've practised, they should do well,
04:20so let's pray they did practise and do do well.
04:25Morning, Roman.
04:26No!
04:27Right, Roman, tell us all about your cupcakes.
04:30What are you doing?
04:31Bear with me on this one.
04:32Mm-hm.
04:32My favourite thing as a kid has always been jam sponge.
04:37OK.
04:37But then also I love school desserts.
04:40Sprinkle cake being the king of school desserts.
04:42Oh, yeah, I used to love that.
04:43I thought I also love ice creams,
04:45so we're making a merger of jam sponge
04:48with sprinkle cake and ice creams in a cupcake.
04:53So then I thought, why don't we make edible wrappers?
04:55So you're baking them in that?
04:57Do they crisp up by a lot?
04:58I imagine so.
05:00Have you practised it?
05:01Yeah.
05:02In my mind?
05:02And did they work?
05:03Only in mind.
05:04You haven't got a clue what you're doing, have you?
05:06No, I don't have a clue what I'm doing,
05:08but that's the fun of it.
05:09Yeah, exactly.
05:10I don't have a clue.
05:11Roman's experimental school dessert cupcakes
05:13will be injected with raspberry jam,
05:15coated in custard-flavoured icing
05:17and topped with sprinkles.
05:19And he's hoping to redeem the Kemp family name
05:21after his dad Martin's time on the show.
05:24Just concentrate on baking something
05:27that shows your dad up a little bit.
05:29Exactly.
05:30The bar is so low.
05:31So you're going to show off to him?
05:33Yeah.
05:34Good luck, Roman.
05:36Thank you very much.
05:40While Roman is recreating his childhood favourites,
05:43Amelia's also taking inspiration from her best loved food.
05:47I am making fried egg cupcakes,
05:50because I love eggs.
05:51I've got a fried egg rug,
05:53I've got a picture of a fried egg on my kitchen wall,
05:55and eggs are at the heart of baking.
05:59Hoping to egg-sal, Amelia's topping her cupcakes
06:02with apricot yolks,
06:04sat on Swiss meringue buttercream egg whites.
06:06Swiss meringue buttercream?
06:08Yeah.
06:09Have you made that before?
06:10Once.
06:11Well, good luck.
06:12That's quite a challenge.
06:13Is it a challenge?
06:14Yeah.
06:15So, I'm struggling to find the flavour in this.
06:18Oh.
06:18What?
06:19So you don't like vanilla?
06:21No, it's fine,
06:21but you've got vanilla with Swiss buttercream.
06:23Yeah.
06:24Yeah.
06:24It is quite, um, plain.
06:26Right.
06:26All right.
06:27OK.
06:28Good luck.
06:29Thank you, it's been great.
06:30Now I'm worrying it's too plain,
06:32like maybe it's too vanilla.
06:33My vanilla?
06:34My vanilla's too vanilla.
06:35This is what I imagine Paul Hollywood's key set to look like.
06:39While Roman and Amelia are sticking to simple vanilla sponges.
06:43Half a teaspoon.
06:45For Sarah.
06:46I think speed is off the essence, isn't it?
06:48And Maxine.
06:49What I'm attempting to make.
06:50Carrot cake spongy mixture thingy.
06:53Adding their fresh flavours will require a bit more work.
06:56I'm exhausted.
06:57I need a lighter.
06:59Never put veg in a cake.
07:01Serve you right, Maxine.
07:02No.
07:02Precision measurements, yeah.
07:04About that much.
07:06Hello, Sarah.
07:07Hello.
07:08Will you tell us about your cupcakes?
07:09I kind of then slightly invented this,
07:11which is all the manky bits from the fruit bowl that no-one will eat,
07:14you just sort of like stick it in.
07:15Better to use it in a cupcake.
07:17That's what I thought.
07:18Yeah.
07:18As long as it tastes good.
07:20It's going to be amazing.
07:22Sarah's giving a new lease of life to an overripe fruit bowl
07:25in her cupcakes.
07:26And to really make her mark,
07:28she's topping them with marzipan decorations.
07:31Um, I don't know if I can bias you at all,
07:33but could you make me win?
07:36Please.
07:37How bad do you want that apron hanging in your kitchen?
07:39Badly.
07:40Really badly.
07:40What do I have to do?
07:42Make a really good cake.
07:43Yeah.
07:43But now or not.
07:45Thank you very much.
07:46I'll see what I can do.
07:47Yeah, could you?
07:48I'll give you a fiver.
07:49OK.
07:51Do you like winning?
07:52I like being good.
07:53Do you?
07:54I like doing well, yeah.
07:56Who do you want to tell you that you're good?
07:58Your friends?
07:59Your peers?
07:59Paul?
08:00Strangers?
08:00Do you like the love of strangers?
08:02I prefer the love of strangers to love people I know.
08:04Yeah, you know what?
08:05I think that's where we're going now, probably.
08:08True.
08:08Um...
08:09I think that's mixed enough.
08:11We'll soon find out.
08:12Once their batter's mixed, plop it in like that.
08:14That's well plopped.
08:16The bakers can now carefully fill their cases.
08:19Here we go.
08:20Get in there.
08:21What's he even using?
08:23You can't put those in the oven, can you?
08:25Are you kidding me?
08:27But to ensure evenly baked cupcakes...
08:29I have to be very specific with how much is in each one.
08:34..consistency is crucial.
08:36That's the one thing I haven't thought about,
08:38is how much to fill the cups up.
08:39How much have I got to put in?
08:43It's quite sticky.
08:44I don't know if it should be that sticky.
08:46These are carrot...c-cake cupcakes.
08:50Are they?
08:51Well, I mean, they look a little bit like a cat's upchuck.
08:54That's nice.
08:56Could have just piped it.
08:57It would have been far quicker
08:58and probably a bit nicer as well.
09:00I know.
09:00And I've got a shaky hand as well.
09:02I mean, that's not nerves, that's just...
09:04Do you want a drink?
09:05Is it?
09:07Paying homage to her first major acting role,
09:10Maxine is adding nuts to her carrot cupcakes
09:12and topping them with the cream cheese icing.
09:15She's decorating them with fondant props
09:17inspired by her favourite episodes from the series,
09:20which she's hoping will make the judges stand to attention.
09:23There was an episode where Dolly thought she'd had some...
09:28..sexually enhancing drugs, I can't say.
09:30You know, the things like that.
09:31I mean, you wouldn't know, but you know what I mean.
09:32We've heard of them.
09:33Cos they're easy just to...
09:34Well, I mean, I presume I've never seen really what they're like,
09:36but you just roll them up in blue.
09:38Are they blue?
09:38And if I do...
09:40Well, none of us are going to answer, are we?
09:49Bakers, you're halfway through.
09:52It's halfway.
09:53Oh, shhh.
09:55Halfway through.
09:57Halfway through.
09:58All right, these are going in the oven.
10:00The sooner the cupcakes bake...
10:02There they go.
10:03..the longer the bakers will have for cooling and decorating.
10:07I've popped in the oven,
10:08and I'm going to leave it there until it's cooked.
10:09I'm not quite sure how long that is.
10:1115 minutes.
10:12The one bit of advice my mum said was,
10:14don't under-bake it, don't kill no-one.
10:18But if creating 12 cupcakes wasn't challenging enough...
10:22While the cakes are cooking, make the jam.
10:24..there's still flavourful fillings and toppings to make.
10:27So, this is some icing.
10:28I've been told it's absolutely impossible to go wrong.
10:31But while most of the bakers are keeping things simple...
10:34Come on, jam.
10:35I mean, what is jam, really?
10:36It's just smashed fruit, isn't it?
10:39Woo!
10:40Amelia's hoping to wow the judges.
10:42Woo!
10:45With her ambitious Swiss meringue buttercream.
10:48Whisk together the carton should egg whites evenly.
10:50Now this is going to be the hard part.
10:52No, I've only done it once.
10:53OK, so now I need to whisk attachment high-speed, stiff peaks.
10:57OK. Stiff peaks.
10:58Stiff peaks, that's what we're wanting.
11:01Doesn't everyone want a stiff peak?
11:02We all want a stiff peak.
11:03Hell, yeah.
11:04Stiff peaks, here we come.
11:05I'm going to now get on with the cream cheese frosting.
11:08Maxine, what are you making over there?
11:10Margaritas?
11:12No, it's me.
11:14Cream cheese.
11:15I thought, sob this.
11:16Yeah.
11:17Quick while you're ahead.
11:18Just going to get a...
11:21Stiff peak?
11:22Kind of stiff.
11:24No, no, no, no, no, no, no.
11:28Bacon's, you've got half an hour left.
11:31Half an hour?
11:32I'm not going to be ready in half an hour.
11:34My peaks aren't stiff.
11:36Who loves a stiff peak?
11:38They're not stiff enough.
11:40My little soldier's getting on.
11:41Oh, I don't even want to look.
11:43Right.
11:48Oh, those cuts.
11:49Brilliant.
11:50Whew.
11:51Done.
11:53That'll do.
11:54I think they're done.
11:57It's a bit late for the cocktail test, isn't it?
12:00You know what, I like the way they look.
12:02I think you tidy them up, they'll be fine.
12:04I'd eat them all day long.
12:06Brilliant.
12:07They look gorgeous.
12:07The only thing is, it needs to cool down,
12:09otherwise that icing's going to dribble all over the floor.
12:11With their cupcakes cooling...
12:13Now I need buttercream.
12:15Amelia's back to her buttercream.
12:17Let's see if it's stiff.
12:19No, not stiff enough.
12:21Woo!
12:22No!
12:22Every time!
12:23While the rest of the bakers begin their decorations...
12:26I'm now going to make some fruit to decorate it with.
12:30So I'm making some lacy knickers here,
12:32to go on the top of the carrot cake.
12:35What I'm doing?
12:36My custard buttercream icing.
12:39Oh!
12:41You started off, you were all happy.
12:43What's happened now?
12:44Has it gone a bit of Pete Tongue?
12:45What about this gives Pete Tongue?
12:48What are you doing?
12:51This is orange-making,
12:53because orange has dimples in it, doesn't it?
12:55You made these.
12:57I love miniature things.
12:58Can you put one of them on a necklace,
12:59I'd probably buy one of them.
13:01Okay, look, what do you think, Steph?
13:03Oh my God, oh my God, oh my God, oh my God.
13:05Oh, yeah!
13:06Woohoo!
13:09Bakers, you have...
13:10...ten...
13:11...minutes left.
13:12Oh!
13:13Oh my God.
13:15I need to make the yolk.
13:16I think I'm gonna run out of time, guys.
13:18And now I'm going to put the decorations on.
13:19Just get it on.
13:20Get it on.
13:21This is taking forever.
13:23Are you happy?
13:24They're sinking a little bit.
13:25Just hide it with a bit of morale.
13:26Just hide it with a bit of morale.
13:26No one will ever know.
13:27Oh.
13:28Don't worry.
13:29It kind of looks a little bit like play school now.
13:32Whoa!
13:33Bakers, you've got one minute left.
13:35Ahh!
13:37It's like a penalty shootout.
13:38Just breathe.
13:39Amelia, breathe.
13:40Voila.
13:41Some for you.
13:44Bakers, your time is up.
13:48Please step away from your signature bakes.
13:51I am so pleased with that.
13:53Well done.
13:54I may have been the messiest baker, but from someone who's never baked before, I'm quite happy.
14:01I really loved it actually in there, but I do think the time got the better of me.
14:04As long as I don't make anybody ill and they don't spit it out, that's a win for me.
14:09Sorry.
14:10Oh, those are great!
14:12Look!
14:13So I am here to support Stand Up To Cancer, having been impacted with cancer myself.
14:18I learnt a lot when I was diagnosed that cancer treatment has come on so far.
14:24Compared to where it was, it's amazing.
14:27Where it's going is even more amazing.
14:29Almost one in two of us will get cancer in our lifetime.
14:33Help us fight back.
14:34To give £40, £30, £20 or £10 to support Stand Up To Cancer,
14:38text 40, £30, £20 or £10 to 70404.
14:42Or to donate any amount online, go to Channel4.com forward slash S-U-2-C.
14:48100% of the money you give will fund life-saving cancer research.
14:58It's time for the baker's cupcakes to face the judgement of Paul and Caroline.
15:03Hi, Sarah.
15:10Will you remind us about your cakes?
15:11It's a sort of made-up recipe of old fruit bowl cake.
15:15That's not a very good brand name, is it?
15:17Old fruit bowl.
15:18Fruit graveyard, call it.
15:20Yeah.
15:21The bake looks pretty good.
15:22I think what you've done with those marzipan fruits look amazing.
15:24So clever.
15:25I got clever.
15:26Take clever.
15:26I'm taking clever.
15:28He hasn't been sick.
15:29I haven't spat it out.
15:33And I like the fact that you've surrounded the fruit with sponge.
15:37And it works beautifully well.
15:39Because that sponge is really well baked.
15:41But I thought it was going to be much too wet.
15:42And it isn't.
15:43All the moisture stayed in the fruit.
15:44It's brilliant.
15:45I'm impressed, Sarah.
15:46Thank you very much.
15:47That was good.
15:48Clever.
15:48Clever.
15:53Right.
15:54Tell us all about your cupcakes.
15:56We have a tabard.
15:57We have a blow-up doll.
15:59We have arseholes on toast.
16:01Which was one of my favourite lines.
16:02These are carrot cake cupcakes.
16:05So they've got...
16:05They've got carrot in them.
16:07THEY LAUGH
16:08I think the bake on these looks pretty good.
16:10I think you've overfilled a few of them.
16:12Yes.
16:13But I like the colour of them.
16:15And it does say, eat me, doesn't it?
16:20Funny, because they look so moist.
16:22But they're actually a tiny bit dry.
16:24Oh!
16:24Are they?
16:25Well, I think the flavour's beautiful.
16:28Especially with the topping.
16:29It's a decent little cupcake there.
16:31Oh, thank you.
16:31Well done.
16:32Thank you very much.
16:40So these are fried egg cupcakes with an apricot yolk
16:45and Swiss meringue icing.
16:47It's not very neat, but I like the idea.
16:49OK.
16:50I think they look surprisingly edible.
16:52Surprisingly edible.
16:54Oh, is that rude?
16:55I'm so sorry.
16:56No, no, I love that.
16:57Surprisingly edible.
16:58I think that's a compliment.
16:59Yeah.
17:02Oh, God.
17:03There's not really a flavour, because vanilla's very bland.
17:06And then you've got the Swiss meringue buttercream on the top,
17:09which is bland.
17:10I quite like bland.
17:12Do you hate it?
17:13No.
17:13No.
17:13OK.
17:14It's got a really good texture.
17:15The texture's beautiful.
17:16You'd look at that and go, yummy.
17:17Yeah.
17:18And then you might be slightly disappointed.
17:19Just a slight disappointment.
17:22OK, remember the story of my life, really, probably.
17:33My cupcakes, a vanilla sponge with jam inside,
17:38with custard icing with sprinkles in an ice cream cone.
17:42It's a perfect one for a children's party, isn't it?
17:44That looks great when you cut it in half.
17:47It's absolutely extraordinary.
17:48Like the Ben diagram of that.
17:49And was it totally your invention?
17:50Yeah.
17:51It's really extraordinary.
17:52I mean, good.
17:54I mean, I've never thought of doing that to a cake.
17:58But how bad are they?
18:00The jam is delicious.
18:01The sponge is great.
18:02And the topping's great.
18:03It's a genius.
18:05No!
18:07Yes!
18:08No, absolutely delicious.
18:10Well done.
18:11Yes!
18:15Yeah, that is good, actually.
18:17It's so bad, isn't it?
18:19Sorry, guys.
18:20You've knocked that out of the park.
18:22Beginner's luck!
18:24Basically, I need to copyright that recipe,
18:26because I think Paul's going to try and put it in his new book.
18:29Surprising the edible.
18:30Everyone likes a surprise, right?
18:32Surprise!
18:33They were all brilliant, weren't they?
18:35Mine was more brilliant, obviously,
18:36and they thought that romance was more brilliant,
18:38so we'll just agree to disagree.
18:42The bakers could practise their signature cupcakes,
18:46but the next challenge is a complete mystery.
18:51Bakers, it is time for your technical challenge,
18:54and this one has been set by the man with the middle name of Pudding,
18:59Mr Paul Hollywood.
19:02Paul, have you got any words of wisdom?
19:04Don't underestimate the setting and cooling times on this recipe.
19:09Interesting.
19:10So, as ever, this challenge is judged blind.
19:13So, Paul, Pudding, Hollywood, and Caroline, you may leave the tent.
19:19Caroline's taking Paul to a soft play area.
19:22The judges would like you to bake a batch of ten raspberry
19:27and hazelnut layered flapjacks.
19:30This should consist of two hazelnut flapjacks,
19:34sandwiching raspberry jam.
19:35Topped with a marbled raspberry and white chocolate yoghurt icing.
19:40What?
19:41You have two hours and 15 minutes.
19:44On your marks.
19:45Get set.
19:46Bake!
19:46Oh.
19:49Oh, my goodness.
19:51Do you know what?
19:51I actually love a flapjack.
19:53I've got horrible memories of, like, my teachers having them at school
19:56and, like, them still being in their teeth
19:57and, like, as they're yelling at you, spitting it into your face.
20:00Flapjacks don't like them.
20:01If a flapjack was like,
20:02hey, take me home with you, I'd be like, no.
20:05I've never made flapjacks in my life,
20:07so this is...
20:11Paul, why have you chosen these flapjacks?
20:13They're celebrity bakers and it's simple.
20:15The idea is put a layer of flapjack and then a layer of jam,
20:18then the rest of the mixture,
20:20and then bake it off.
20:21If they overbake it, it can be a little bit too concrete.
20:24Yeah.
20:24If they underbake it, it can be a little bit crumbly.
20:27It's also about chilling, isn't it?
20:28To get the right texture, which should be chewy.
20:32Also, you've got to cool down the white chocolate and the jam
20:35to create this beautiful look on the top.
20:37I think the bakers might find the marbling quite tricky.
20:40If you hurry, it's not going to be perfect.
20:42I mean, if they get all these processes right
20:44and allow for the cooling, they should be fine.
20:46Look at that.
20:47It's beautiful.
20:48It's chewy, it's tart from the jam,
20:51and that little bit of luxury from the white chocolate on the top.
20:54It's so good.
20:55Flapjacks are really quite simple to make,
20:57so they shouldn't have too much trouble.
20:59Yeah, you say that, but they are celebrity bakers.
21:01Who knows?
21:03There we go.
21:05Get it, Roman, pretending to read the instructions.
21:08You see, normally I don't need instructions.
21:10Usually I follow a recipe called Deliveroo.
21:15Instruction number one.
21:15For the jam, place the raspberries in a saucepan,
21:18add the sugar, and bring to boil over a low heat.
21:21Until the temperature on a sugar thermometer...
21:23The health of sugar thermometer reaches 105 degrees Celsius.
21:27I mean, it does sound really complicated.
21:29Paul's just having a laugh.
21:30I'm going to get him to come past the wall.
21:32See how he gets on.
21:34Roman's just got his going,
21:35because he's already made jam, hasn't he?
21:37Yeah, if you need any help in the jam, girls, let me know, yeah?
21:41Oh, it's only there.
21:42Oh, me jam's spitting.
21:44Remove from heat and carefully pour into a shallow container.
21:47Just ignore those lumps.
21:49Lovely.
21:49I think I've found my cooling.
21:51You could just start.
21:52Or my cooling.
21:54Cooling.
21:54I found my cool... cooling.
21:58We need to dethrone Kemp.
22:01Leave to cool and chill to set.
22:03Is that going in the oven?
22:05No, it's going in the fridge.
22:06Oh, right.
22:07You can tell I know what I'm doing.
22:08No!
22:11OK, for the flapjack,
22:12we eat the butter, golden syrup, and sugar in a large pan
22:15and stir in the oats, hazelnuts, and salt.
22:18I really hate hazelnuts.
22:19If I hide hazelnuts, he probably won't even notice it.
22:22I just think, wow, those are nicer.
22:29Now, I've put the hazelnuts in.
22:30Spoon half of the flapjack mixture into the lime tin.
22:33I won't lie, right now it's looking more like an onion bhaji
22:36than a flapjack.
22:37OK, spread half the cooled raspberry jam.
22:40I've never been very good at spreading jam on.
22:42Even toast is hard.
22:43Don't you think?
22:45Oh, yeah!
22:46He's got his jam going on!
22:47You've come over to the Genius Bar.
22:49How did that feel?
22:50You knew that, right?
22:51Like a lie.
22:52Have you worked out how to do an impression of Paul?
22:55Is he...
22:56That's all right, though.
22:57That's actually a nice bake, that.
22:59That was so good.
23:00What about Noel?
23:01Can you do Noel yet?
23:02Yeah, I mean, that's, you know,
23:04it's quite...
23:05It's always up here, isn't it?
23:08OK, bakers.
23:09Your time starts.
23:11Let me do that again.
23:16And then you put the other half of the flapjack mixture on top.
23:19Before their bites can go in the oven...
23:21Oh, my God, I've got to put this whole thing on top.
23:24The bakers must compress the flapjack layers evenly.
23:26It needs weight.
23:28Like this.
23:29To ensure a chewy texture throughout when baked.
23:33And chuck it in.
23:35Are we guessing how long you bake it for?
23:38It just says bake.
23:40It doesn't mean anything.
23:41God knows how long this is going to take.
23:43I baked a cupcake for 42 minutes and it'll earn me a handshake.
23:45By the time this is ready, we've watched all three Lord of the Rings.
23:51Alison's late.
23:51No-one knows where she is.
23:52You can have a job if you want.
23:54All right, OK.
23:56Bakers!
23:56You're halfway through.
23:58You were pretty good.
23:59That's pretty good.
23:59I feel like, yeah, we'll show that to Channel 4 and see what they say.
24:02Another half to go.
24:03That is what it means.
24:05Roman, you want the job?
24:09That's me.
24:12That's Alison.
24:15That was good.
24:16You were better than Alison.
24:17That big Alison.
24:19Oh, so I've got...
24:20I'm going to do the topping, I think, now.
24:21Melt the white chocolate in a heat-proof bowl over a pan of simmering water.
24:27Now, I'm mixing in my chocolate with yoghurt, which sounds minging.
24:32And then leave to cool.
24:33I'm doing quite well here.
24:34That's unusual for me.
24:36Let's have a look at the flat jack.
24:37That needs more, though, doesn't it?
24:39I don't know.
24:40It's like one of those things you get in a bodgy cage.
24:42I bake with my eyes.
24:44And so far, I haven't looked at it.
24:46I don't know.
24:49I'm just going to leave it a bit.
24:51Look.
24:52My dear.
24:53Can you phone a friend?
24:57Bakers, you have half an hour left.
24:59Do we actually?
25:00And in that time, I'm going to dance for you guys.
25:03Yes!
25:07I'm not sure that was dancing.
25:10I probably need to take it out now.
25:11Because otherwise, I'm not going to have enough time to let it stand and everything.
25:15Does that look cooked?
25:16Have you stuck your thinking and seen that?
25:18I'm like, I know what I'm talking about.
25:19I've got no idea.
25:20I think brown at the edges.
25:22I'm going with you, then.
25:23I...
25:24You're a woman who knows.
25:26No, I'm not.
25:28I'm going to leave it till it's burnt.
25:34I think it's all right.
25:36It doesn't look as anemic as it did.
25:39I think that's done.
25:41If anything, too done.
25:42But we'll work with it.
25:45Bakers, you've got 15 minutes left.
25:48Now, I need to spoon white chocolate mixture on.
25:52All right, here it comes.
25:54Spoon small blobs of jam.
25:56Blob.
25:57And then, using a cocktail stick, swirl the jam to create a marble effect.
26:01Marbling.
26:03What the hell does that mean?
26:05Drag it like this.
26:06Oh, yes.
26:07It's a bit of a mess.
26:09A masterpiece.
26:10Bit Picasso-esque.
26:12And he was a genius as well.
26:14I've played Hamlet.
26:16It was easier than this.
26:17Less drama.
26:19Isn't that pretty?
26:20Who are you?
26:21Who am I?
26:22You're like a baker.
26:24I've now decided I'm going into cooking.
26:31Bakers, you have one minute left.
26:33What?
26:34You can do this.
26:36Right, let's do it.
26:37Okay.
26:38Into how many?
26:40Is there a ruler?
26:42Quick, quick.
26:43Still really wrong.
26:44Does it have to be ten pieces?
26:47One, two, three, four.
26:49Check that out.
26:50It's just not set.
26:52It's an absolute disaster.
26:54Bakers, your time is up.
26:57Please bring your bakes and place them behind your photographs.
27:01I don't touch it, because it'll die on me.
27:05Oh, well.
27:05It looks like going up to the altar in church.
27:09Oh, that way.
27:11Oh, look, that's much better.
27:19It's judgment time for the bakers.
27:22I'm so embarrassed.
27:24Paul and Caroline are hoping for ten perfect raspberry and hazelnut flapjacks with a marbled white chocolate and jam topping.
27:31And they have no idea whose is whose.
27:35Got a bit of a mixture of flapjacks.
27:37I think they've been rushing.
27:38Let's start with these.
27:40These look quite neat, actually.
27:42It's lovely marbling.
27:43That is like feather icing.
27:45It's really good.
27:49It's chewy, which is a big plus.
27:51Absolutely lovely.
27:52It's not crumbly.
27:53It's a proper flapjack, though, isn't it?
27:55They missed the hazelnut, but it's nice, that.
27:57It's nice and chewy.
27:58Really good one.
27:59It started well.
28:00These don't look too bad.
28:01Some of it looks lovely.
28:03They're pretty neat.
28:03That's beautiful.
28:04Yeah, these are pretty neat.
28:05A bit rough when they've cut them.
28:10It's a little bit more crumbly, that one.
28:12But the actual icing is very good, isn't it?
28:14They look good.
28:15Yeah.
28:15Moving on to number three.
28:17They've almost mixed the jam into the icing onto the top.
28:20It looks as though it might have been a bit warm when it went on.
28:22It's begin to set, but it has split slightly.
28:27That's a bit crumbly, as well.
28:29Needed a bit longer in the oven.
28:31It tastes a bit moist.
28:33Too moist.
28:34OK, moving on to the disaster that is number four.
28:36It might taste really good.
28:38What a mess.
28:43The jam layer is sort of interspersed with the flapjack.
28:46The actual flapjack tastes really nice and delicious.
28:48I was just concerned slightly about the texture being a little bit too crumbly.
28:51And the appearance a bit too untidy.
28:53It's a bit informal.
28:54Yeah.
28:55Nice and relaxed.
28:56Interesting, yes.
28:58The flapjacks will now be ranked in order from last to first.
29:02Now, in fourth place is this one.
29:06It speaks almost for itself in terms of the appearance.
29:09It's less good than the others.
29:11Do you think that's fair?
29:13Absolutely.
29:14In third spot, we have this one.
29:16Whose is this?
29:17Roman.
29:18It needed a little bit longer in the oven.
29:20It's a little bit too crumbly.
29:21And in second place, it's this one.
29:25Whose is this?
29:25Mine.
29:26Really look beautiful.
29:27The icing is set.
29:29Cutting a little bit more clumsy than the other ones.
29:31Right.
29:32Yeah.
29:32Blame the knife.
29:33Blame the knife.
29:34OK.
29:34Yes.
29:35Not the cutter.
29:36Yeah.
29:36Which means, in first place, Sarah.
29:39Yeah.
29:40Isn't that amazing?
29:41The chew on it was spot on.
29:42The topping was beautiful.
29:43And the marbling work was excellent as well.
29:46Well done.
29:52I'm back in the race.
29:54There was a point earlier on today where I was thinking,
29:57I don't really care if I win or not, but now I care a lot.
30:00Of course.
30:01I'm happy with second.
30:02I would have liked first, to be honest, but I'll take second.
30:07I'm here because of raising awareness for Stand Up To Cancer.
30:11I lost my mum 16 years ago to pancreatic cancer.
30:14There's a lot of work to be done and you just hope that one day people will look at cancer,
30:20like, look at other diseases that won't be life threatening.
30:24There'll be something that will be cured.
30:31I'm so happy learning toehive them.
30:48They keep on neighbouring's life when they leave you from stroke andически défchanging.
30:55They will show off- travail on the path and butch pain in French.
30:55I'm very lucky.
30:55Holy pretends.
30:56One evening I went to play football. About an hour in, everything changed.
31:02I had a seizure. We went to A&E and I was admitted into hospital.
31:10I've worked for the NHS for the last 15 years.
31:13You never think you're going to be the patient in that hospital bed.
31:17And then I met the neurosurgeons and they just said, we found something.
31:23I've never been more afraid.
31:29Hearing those words that there is no cure, I just sat there and cried.
31:35And I looked at Leanne and I've never seen someone look so determined.
31:42In that moment, I absolutely knew she would do whatever it takes to be there for me.
32:01I learnt really quickly that brain tumours are the biggest cancer killer of adults and children under 40 years old.
32:09Only about 12% of people survive for five years. I'm not too proud to admit that I'm scared.
32:21And some days it's easier than others. Some days it feels like it's impossible.
32:26Just going up to the last 20 seconds now.
32:31Where the radiation's going in, I've been losing a lot of hair.
32:35But it's not the worst thing. It's making me wonder every day what I'll wake up and feel like.
32:40When I look in the mirror, sometimes I don't see myself.
32:45I'm not going to pretend it's easy because it's not.
32:48But I've come a long way.
32:50I climbed the mountain and got down again from brain surgery.
32:53I've climbed the mountain of radiotherapy.
32:54But I'm looking at the biggest mountain now. Eight months of chemotherapy.
32:59My job is to tell you all the worst possible case scenarios.
33:04It doesn't mean they will all happen.
33:05But you need to be fully aware of what you're signing up for, OK?
33:09No-one really knows what the long-term impacts of this treatment will be.
33:13It will be physically, cognitively, emotionally.
33:18I'm all here for you. Do you know that?
33:21The cancer doesn't really know what it's doing.
33:23It's trying to hurt me. It's trying to hurt them.
33:26But all the cancer is doing is making the love we have for each other stronger.
33:31I think about my children's future every single day.
33:35All the things they'll achieve, all the places they'll go.
33:39The reason why I'll be able to take that medicine
33:41is because, hopefully, it will buy me some time
33:44so I don't have to miss all the memories I haven't yet made with my children.
33:53Almost one in two of us will get cancer in our lifetime.
33:57Help us fight back.
33:58To give 40, 30, 20 or £10 to support Stand Up To Cancer,
34:02text 40-30-20 or 10 to 70-404.
34:07Or to donate any amount online, go to channel4.com forward slash su2c.
34:13100% of the money you give will fund life-saving Cancerisa.
34:20Well, they're a fun bunch, aren't they?
34:22They are. I'm having a good time.
34:24What about the baking, though?
34:25The baking's pretty good.
34:26Roman's bake was amazing in those cones.
34:29He did a great job with the fairy cakes.
34:31And, actually, I think Sarah did as well.
34:33I was so surprised.
34:34Yeah.
34:35I thought those great big lumps of fruit
34:36would just make the whole thing soggy.
34:38And, actually, they turned out to be delicious.
34:39Yeah, and she won the technical,
34:41so that automatically puts her in line for star baker.
34:44And who's in second place?
34:45For me, Roman's in the second place.
34:46Can all of the bakers pull it out of the bag today?
34:49They do a really good showstopper.
34:51Of course, it's a big challenge today.
34:53It's a tricky challenge today for non-bakers.
34:55Could be anybody.
34:56This is very exciting, then, isn't it?
34:58Mm.
35:05Welcome back to The Tent Bakers.
35:07Now, for your final challenge, we are getting romantic.
35:11Shakespeare claimed that music be the food of love.
35:14He was wrong, of course.
35:15It's biscuits.
35:17For your final challenge,
35:19we want you to recreate your most romantic date
35:21in a 3D biscuit scene.
35:24You can use any amount of biscuits you like,
35:26but the flavours must remind you of that romantic time.
35:30Let's hope that your romantic time is with the Cookie Monster.
35:35Now, you have three hours for this.
35:38On your marks.
35:38Get set.
35:39Bake.
35:41Let's do this.
35:42I'm concentrating very hard.
35:44Melt together the butter, sugar, syrup in a pan.
35:46Well, I'm quite pleased about the challenge,
35:47because it's all to do with romance,
35:50and you can't spell romantic without Roman.
35:53For our showstopper, our celebrities have to produce, in biscuit,
35:56their most memorable romantic date.
35:59Little Miss Romance is what they call me on the street.
36:01Today, it's all about the quality of the biscuits.
36:05I'm hoping for a good variety of flavours and tastes,
36:08but they mustn't quarrel with each other.
36:10Use combinations that they know will work.
36:13This is the chocolate biscuit, which I've never made before.
36:16When it comes to the bake, I think the biscuit has to be pretty rigid,
36:20because it's going to be a structure or a form, certainly a 3D scene.
36:23This is for the gingerbread biscuit.
36:25I'm hoping ginger, but, you know, it's not always guaranteed.
36:29I think I am quite romantic, so I'm really looking forward
36:32to see all the different interpretations of romance.
36:35I like to think I'm romantic.
36:37I'd always buy a second ticket to the football.
36:42Hi, Roman.
36:43I have absolutely no idea what I'm doing.
36:45No, well, tell us what you are doing.
36:46Um, I've gone for more of a romantic moment.
36:50So, when I was about six years old,
36:52the first time I ever truly fell in love,
36:55and I wanted to write her a love letter,
36:56and then inside it, her favourite chocolate joke,
36:59not realising that I would sit on that letter at school.
37:02And then by the time I gave her the letter,
37:03it was more a dirty protest letter.
37:07Right.
37:07Was it effective then?
37:09Yeah, I think she was more... Did she fall in love with you?
37:10Well, she held my hand that week.
37:12Roman will recreate his love letter
37:14using a chocolate-orange flavoured biscuit
37:16covered in fondant icing.
37:18He'll be inscribed with a message to his sweetheart
37:21and include her favourite chocolate.
37:24Do you remember when you were at school
37:25that you had to dance like this?
37:26Put your arms here. Oh, yeah.
37:28And then it was like that.
37:30Now we're back today.
37:31And the boys' hands would just be like this.
37:33And they're not looking anywhere.
37:35And I'd be like that, babes.
37:38How much spices do I need?
37:41For the bakers to be able to construct their 3D scenes,
37:44their choice of biscuit is key.
37:46I'm going to make some sugar cookies.
37:49As well as being full of flavour,
37:50it must be strong enough to support their structure.
37:53I'm making gingerbread.
37:54Hopefully it'll stand up.
37:56It'll not be too flimsy.
37:57It would be a shame, wouldn't it,
37:58if the showstopper all about dating didn't go well for me.
38:03Right, Amelia, tell us all about your romantic biscuit scene.
38:08So, yeah, I'm making a date inside a chicken and chips box.
38:10Which is what you do?
38:11Yeah, that's what I do.
38:12I'm a professional dater.
38:13So it's kind of the dream showstopper for me.
38:16An ode to her award-winning dating series,
38:19Amelia's making a gingerbread chicken shot box
38:21complete with chicken nuggets and sugar cookie chips.
38:24She aims to decorate in an orange buttercream
38:26and cover in shoelace sweets for ketchup.
38:29I wondered if one of the dates had been particularly good.
38:32Cher, have you had Cher in the baker?
38:33I don't know.
38:34You should get Cher. She is fab.
38:36That's huge.
38:37I'll put in a word.
38:42Smells chocolatey and orangey.
38:44With their doughs mixed.
38:45This is just manual labour.
38:47The bakers must roll out their biscuits to the correct fitness.
38:50It says it's got to be, like, two one-pound coins thick.
38:53Who carries cash now?
38:55Too thick and it won't have the desired texture.
38:59But not thick enough and it might not support the structure.
39:02I think I'd own it too thin.
39:04Look at that.
39:05It almost looks like Ireland, doesn't it?
39:07While most of the bakers have rolled out their dough,
39:10Maxine's had a setback.
39:11I'm making my gingerbread black,
39:13which I should have put the food colouring in earlier on
39:16and I forgot.
39:17Because I've got a lot going on.
39:20Have we come at an awkward time?
39:22Wow.
39:24This is your recipe I'm following,
39:25so I blame you, Paul.
39:26I don't remember ever making that.
39:30Paul's chocolatey balls.
39:33What are they meant to be?
39:35Walls.
39:36What?
39:36I'm making Prospect Cottage.
39:38Derek Jarman's home in Dungeness.
39:40Because that's where I went on a date
39:41with my now husband many years ago.
39:44Maxine's black gingerbread biscuits
39:45will form the structure of her cottage.
39:47She's using boiled sweets to make a window
39:49and fondant icing for the iconic window frames and door.
39:53It will sit in a garden with edible moss and boulders.
39:56I just want to get structure.
39:57I just want to get something that looks like something.
39:59And you can always dip it in a cup of tea anyway.
40:02Biscuits have a dunking.
40:05Now I need to make the sides of the box.
40:08Once rolled,
40:08the bakers must shape the dough into pieces
40:10that will form their structures.
40:12I'm just trying to make the no-cut-out shapes
40:14from my gingerbread.
40:16I've started with measuring,
40:17but now I've just thought, forget that.
40:18Let's just cut it.
40:19That is completely wonky.
40:26Oh, my God!
40:28I didn't need it properly,
40:30so it's breaking.
40:31Bowls, bowls, bowls.
40:33I'm doing the chips.
40:34I have a bad feeling about these chips.
40:37I need it back in again.
40:38The more you work it, the firmer it'll be.
40:40The more it'll... No, it does.
40:41Oh, this must be so painful for you.
40:45While most of the bakers are using their biscuits
40:47to create their 3D structures,
40:49Sarah's keeping hers firmly on the ground.
40:52Tell us, what's your baking?
40:53It's about paving.
40:54Hang on, what's paving got to do with dating?
40:56It's a garden with paving,
40:58and my husbands are going to have a date there in the garden.
41:02Right, OK.
41:03But then I can construct things out of the chocolates,
41:06which is the good bit.
41:07You only ordered these
41:08so you can have a little bit of a munch while you're here.
41:11Sarah's digging deep in her romantic garden scene
41:14by interweaving chocolate bourbon biscuit
41:16and sugar cookies to make paving.
41:18She aims to decorate a chocolate pergola
41:20to make the perfect future date location with her husband.
41:25Is he romantic?
41:26He is romantic, actually.
41:27Is he? Yeah.
41:28Lovely to have someone like that.
41:29No, he is basically...
41:30He makes me into the best version of myself.
41:32I sort of think if you're lucky enough
41:33to find someone you fancy who makes you laugh, that'll do.
41:36Yeah.
41:37I'm not OK.
41:38Why are you not OK?
41:39Well, because...
41:39Can't get that off there.
41:41There you go.
41:42Boom.
41:42Woohoo!
41:44This is what you should have used.
41:45Where did you get that?
41:47That's brilliant.
41:48I've always got one of these about my person.
41:50Oh!
41:50I've rolled them out.
41:52I mean, at this point I'm not fussy.
41:54I'm filling the window holes in with sweets
41:57so hopefully they'll melt and then create a window effect.
42:01We're going in.
42:02Fifteen minutes.
42:06Put those in and forget about them.
42:08I don't want to see them ever again.
42:11Bakers!
42:12You are halfway through.
42:15Oh, ****.
42:20I'm making a tree for the garden.
42:23While the biscuits are in the oven, the bakers focus on their decorations.
42:26In Prospect Cottage all the window frames are beautiful yellow so I'm just doing that.
42:32Awful lot harder making grass than you think.
42:34I'm going to use my fingers.
42:36Right, so we're making buttercream and dyed it pink.
42:38So I'm going to do the card on a bed of roses because in real life I would have done
42:41that.
42:42But in reality it was just in a gravel car park.
42:45Raymond, are you using food colouring over there?
42:47Yeah, it's either that or I've just murdered Mr. Blobby.
42:50Ooh, caught green-handed.
42:54You look like the mask.
42:55I know.
42:56Oh, you're just getting angrier and angrier and slowly turning into the Hulk.
43:00Just don't piss me off anymore, okay?
43:01Yeah.
43:06Longer.
43:08Slightly brown around the edges.
43:10Don't even tell me about your baker.
43:11All I want to know is who out of anyone in the tent would you like to go on a
43:16chicken chop date with?
43:17Well, they're standing next to me.
43:20Are you actually joking?
43:21No, I'm not joking.
43:22Can we do it now?
43:23So, you're looking good.
43:24Thanks, you look great yourself.
43:26Oh, thank you.
43:26So, are you a freshly trained dancer or are you just that good?
43:30Ah!
43:32Now the bleepy thing is bleeping and the biscuits have got to come out the oven.
43:36With their biscuits piping hot and yet to firm up, the bakers must take care when handling.
43:42No.
43:43We have a crack.
43:44Let's see.
43:45It doesn't look good.
43:46Well, shame.
43:47Bit like love.
43:48Sometimes it falls apart.
43:51So, I'm just waiting for this to cool and then I'm going to stick it together.
43:54But there's one baker hoping to speed up the cooling process.
43:57And I'm going to put it in her fridge.
44:06Okay, calm down Milia, calm down.
44:08I'm going to make that work.
44:09I'm thinking split that in half.
44:11Just make it a bit smaller.
44:12It'll be okay.
44:13I'll just stick it together.
44:15Oh, God.
44:16Would you like one of my biscuits?
44:18No.
44:19What do you think?
44:20It's delicious.
44:20Is it?
44:21No.
44:22Anything to do with chocolate, I mean.
44:24Alison.
44:25Do you really want me to eat your chocolate after I've been eating beanies?
44:27I'm nervous in case I don't know.
44:32Forget beanies.
44:36Bakers, you have 30 minutes left.
44:39Oh.
44:41With their biscuits cooled.
44:43This is all where the fun starts, eh?
44:45Construction can begin on the baker's romantic showstoppers.
44:48So, I'm making the checkerboard paper.
44:51And I'm going to try and stick the piece together.
44:55Sorry, I'm really upset about this.
44:57What happened?
44:58You broke something.
44:58It broke it off.
44:59Yeah, but you fixed it.
45:00Yeah, but it's not fixed, really.
45:03Do you want us to leave you to it?
45:04Go on, you go.
45:04Go on, you do your thing.
45:05Okay, if you're sure.
45:06Yeah.
45:09No, I've got to build a chicken box.
45:12Right.
45:12I'm just hoping the glue will do the work for me.
45:15All right, let's do this.
45:16Oh, is this the love letter now?
45:17This is the letter.
45:18For an orange love letter, I am thinking of saying,
45:22you're simply the zest.
45:25I've made all the biscuits.
45:27I'm going to be really honest, they're not made other things.
45:29These are chocolate plant pots.
45:31I don't know.
45:32They're absolutely mental.
45:34It's covered in spider's webs, this.
45:36They're sort of not sticking.
45:38This is all.
45:39I'm not upset about this.
45:43Bakers, you have five minutes left.
45:46Oh, my God.
45:47I've got way more to do.
45:49This is the home straight.
45:50I'm going to build a hurdler.
45:52This is representative of what the inside of the love letter actually looks like.
45:56It's a bit on a wonky side.
45:58But it looks pretty, doesn't it?
45:59I'd like to go and sit.
46:00I'm here.
46:02I'm going to switch.
46:03Oh, .
46:05What just happened?
46:06God damn it.
46:08What just happened?
46:09A minor collapsing moment.
46:11It's not a problem, though, because I can fix it.
46:13I don't care how it gets on.
46:15Just get it on.
46:15This is horrendous.
46:17This is...
46:19This is absolutely awful.
46:22Look at that.
46:24It's in repair mode.
46:26I'm running out of time.
46:27But I'm really not completely making all this up.
46:31The icing is just not sticking.
46:39Bakers, you have one minute left.
46:42It's exciting.
46:43Right.
46:43Now, this is the type of thing.
46:45I think we're okay.
46:47What is happening here?
46:48I'm just putting the roof tiles back on.
46:50It doesn't fit.
46:52What's happening?
46:53I'm trying to hide the crack with hearts.
46:55Love always needs some dusting.
46:57Finishing touches.
46:59Not looking horrendous.
47:01It's going to collapse any minute now.
47:03Yeah, I'm quite pleased with this, actually.
47:05All right, let's call it, shall we?
47:07Bakers, your time is off.
47:10It's bad, isn't it?
47:11Please step away from your bakes.
47:15That's it.
47:16There you go.
47:16That is so romantic.
47:18You're the only one who's actually romantic here.
47:20Do you know what?
47:21I'm chuffed with that.
47:22It looks like rubbish, but so it did in real life.
47:27Wait, Maxine, that looks great.
47:28I think for the first hour it was just me sort of fighting some gingerbread dough.
47:33But it was fun.
47:34It was fun.
47:37Thankfully, how good I am at baking is not related to how much money we can make.
47:42But cancer, unfortunately, is something that affects so many people.
47:45And anything that we can do to raise money to help find a cure, I'm down.
47:50Almost one in two of us will get cancer in our lifetime.
47:53Help us fight back.
47:54To give 40, 30, 20 or £10 to support Stand Up To Cancer, text 40, 30, 20 or 10 to
48:0170404.
48:03Or 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.
48:23Maxine, would you like to bring up your show stuffer, please?
48:36Maxine, tell us all about your show stuffer, please.
48:38Do I have to?
48:40Erm, yeah, it's...
48:42It's Derek Jarman's Prospect Cottage in Dungeness.
48:46I think you've decorated it well.
48:47Put a little window in there as well.
48:48I think that glass is really clever.
48:51Clever.
48:51You probably could have done with blackening the outside after rather than before.
49:00Lovely and gingery.
49:02Mmm.
49:02Really powerful.
49:04It's a bit hard, but you needed that anyway to make this,
49:07because if you hadn't, the whole thing would have collapsed.
49:09Yeah.
49:10I'm quite impressed with it.
49:10Well done.
49:11Thank you very much.
49:12That's a marine of a biscuit that's going to take some tea there.
49:26My showstopper is a box of chicken and chips, and inside is the date.
49:32I think it's, erm, informal.
49:34Great.
49:34That's what I was going for.
49:36Yeah, it's not as detailed as I think it could have been.
49:39The wool's underbaked.
49:41Right.
49:41It's soft.
49:42It's possibly where it didn't quite survive.
49:45It's not my favourite spice level.
49:47I think you needed more ginger and less of the mixed spice.
49:50Oh, yeah.
49:51I'm not really big into flavour, so...
49:54So, overall, probably just needs a little bit more polishing.
49:58Yeah.
50:03Sarah, can you please tell us about your biscuit scene?
50:06It's a biscuit patio with an edible garden.
50:10Overall, I think it looks amazing.
50:12But, and it's a big but, did you make these?
50:16Did you make these?
50:18I mean...
50:18Did you make the rocks?
50:19Did you do the...
50:20The thing is...
50:21Well, I constructed it.
50:23So, you did this, and all the squares are you.
50:25Yes!
50:26I think it could have been baked for a bit longer.
50:28A little bit chewy.
50:30The same with the chocolate.
50:32Everybody likes raw mixture, don't you?
50:34The flavour is delicious.
50:35It's just, there's a bit more shock.
50:38Yeah, it's more shock than...
50:39Well, I say baked, sort of half-baked.
50:47This is the first romantic gesture that I ever did in my life,
50:50so I wanted to recreate that moment.
50:53It's not the neatest thing in the world.
50:56Get in there.
50:57Once you get past the glue, it really...
51:00You can taste it.
51:01It's more cookie-like than biscuit,
51:03and it works beautifully,
51:04because the flavour of the chocolate orange
51:07comes through really, really nice.
51:08And the piping's not bad.
51:09The piping's quite good as well.
51:10So, overall, I think you've done a decent theme.
51:13And the biscuit is really nice.
51:15Beautifully baked.
51:16Yeah.
51:16Really good.
51:16Well done, Roman.
51:17Thank you very much.
51:19Does look like a dirty protest, that.
51:21It does.
51:22Yeah, sorry about that.
51:23I think the presentation shows my mental age.
51:25I've had my handshake.
51:27I've been called a genius.
51:28I've had a lovely time.
51:30Now be off with it.
51:31Paul Hollywood called me clever.
51:33I don't think anyone's ever called me clever.
51:36I think it's a miracle that it's stayed together.
51:38I am really competitive.
51:40I am really competitive.
51:40I mean, Star Baker.
51:41Fingers crossed.
51:43Even though not everything went to plan, I've still had the best time.
51:48Anything that we can do to raise money for Stand Up To Cancer in such a fun way is such
51:51a privilege.
51:52Almost one in two of us will get cancer in our lifetime.
51:56Help us fight back.
51:57To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer, text 40, 30, 20 or 10
52:04to 70404.
52:06Or to donate any amount online, go to channel4.com forward slash su2c.
52:11100% of the money you give will fund life-saving cancer research.
52:21Four very different showstoppers, Paul.
52:23Who is it going to be?
52:24It is quite tricky because I think Sarah was in a slight lead this morning, but I think she slipped.
52:29The problem was it looked amazing.
52:31And when you started looking at the detail, everything was bought in.
52:34The only thing she was meant to have baked is the pavement itself.
52:37And that wasn't baked. It was only half done.
52:40Such a shame.
52:40Was it under?
52:41It was under.
52:42Yeah.
52:42The overall impression was so beautiful and it was romantic looking.
52:45There's one person that did go up in our estimations was actually Maxine.
52:50Yeah, that was good.
52:50Because it's quite difficult to do a house, but each of the sections are really good.
52:54Yeah.
52:55She's gone to town with the glass in there as well.
52:57I think she made a real effort.
52:58I don't even know what to say about Amelia.
53:00Amelia.
53:01There was not much ginger in it.
53:03I was worried because she knew it wasn't very good, didn't she?
53:05The person that did surprise me again was Roman because the orange chocolate and that was delicious.
53:10I mean, really good.
53:11And the texture was fantastic.
53:12Yeah.
53:12If it wasn't perfect, the idea was sound enough.
53:15Overall, the last couple of days has been really good.
53:17I think I've been pretty impressed with all the bakers, obviously some more than others.
53:21Well, you two have got a lot to think about, haven't you?
53:24Yeah.
53:24It'll be about 30 seconds, right?
53:25Yeah.
53:39LAUGHTER
53:40Wow.
53:42There it is.
53:43Bakers, it's been an amazing couple of days.
53:45We want to thank you for giving up your time to Stand Up To Cancer.
53:50I'm very excited to announce this week's Stand Up To Cancer Star Baker is...
54:00It's only you, Roman.
54:02LAUGHTER
54:03No way!
54:06Oh my God!
54:09What?
54:10At least I can put some respect on the Kemp name in the Bake Off tent.
54:15Your depth's going to be livid.
54:17I think the moral to this story is just don't practise anything.
54:22Wing it.
54:23And you might just win it.
54:26APPLAUSE
54:28Roman got Star Baker.
54:30First off, I gave him a handshake in his signature.
54:32He didn't do too well in the technical, but I think he bounced back in the showstopper.
54:36Come on.
54:37Thank you very much.
54:38His biscuits were the best.
54:41Exactly the right consistency.
54:43Baked perfectly.
54:44And they tasted delicious.
54:46I'm furious.
54:48I've been robbed.
54:49The only person that was close to him was Sarah,
54:51and Sarah didn't quite bake a showstopper enough.
54:54It was close.
54:55Oh, so close.
54:56It was so close.
54:57It's really upset me.
54:58Actually, he's got the apron that I wanted, but he, I guess, deserved it.
55:05You're genuinely shocked.
55:07I'm shocked by that decision.
55:10Roman Kemp.
55:11Wow.
55:12Amelia, you can get them on the internet.
55:13Just say you want.
55:14Yeah.
55:15Can I?
55:15I might take that.
55:17LAUGHTER
55:21Hello?
55:23Hey, mate.
55:23It's Ro.
55:24You know I was doing bake-off?
55:26Yeah.
55:27And you know you were rubbish?
55:28I won.
55:31You never won.
55:33I'm telling you, I won.
55:34I got the apron on.
55:35Look, you sent me a picture.
55:37Then I'll believe it.
55:39LAUGHTER
55:41Well done, man.
55:43Hey, Noel, where'd you get your apron from?
55:45I stole it off of Paul, actually.
55:46It was quite hairy.
55:47He was wearing it at the time.
55:48He was asleep.
55:49I had to peel it off his naked body.
55:50Oh, no.
55:51That really wasn't necessary.
55:52All you needed to do was go to channel4.com forward slash su2c.
55:57Look, they've even got aprons for the Babas.
55:59For the who?
56:00The Babas.
56:01Oh, it's nicer to think of them than the Babas.
56:03Who are the Babas?
56:04The kids!
56:06Oh.
56:08Almost one in two of us will get cancer in our lifetime.
56:11Help us fight back.
56:12To give £40, £30, £20 or £10 to support Stand Up To Cancer,
56:17text 40, 30, 20 or 10 to 70404.
56:21Or to donate any amount online, go to channel4.com forward slash su2c.
56:27100% of the money you give will fund life-saving cancer research.
56:32Next time...
56:33We're back!
56:34Come on!
56:36Four more famous faces.
56:38That's it.
56:38That's it.
56:38No more egg.
56:39No more egg allowed.
56:39No more egg allowed for me.
56:40No!
56:41Brave the Bake Off 10.
56:43Check out my buns.
56:45With bite-sized signatures.
56:47Oh, it's horrible.
56:48A sticky technical.
56:50Look at the state of this.
56:51You could re-tarmact the M25 with this.
56:53And a shoe stopper.
56:54This is ridiculous.
56:56I have a degree in engineering.
56:58That reveals hidden talents.
57:04That looks good to look.
57:07Not these beautiful things are hidden.
57:08And that's it.
57:19That looks good.
57:23I have a degree.
57:24The main source of my buns.
57:24But you can see how many different things can happen.
57:24I'm not even aware.
57:25I mean nothing.
57:26You should see.
57:27This is a very beautiful thing.
57:28I love angles.
57:28I'm able to trust you.
57:30These are all factions.
57:30You
Comments