- 5 hours ago
The Great Celebrity Bake Off for SU2C - Season 9 Episode 3 -
Alex Brooker, Ambika Mod, Rose Ayling-Ellis, Vicky Pattison & Sam Thompson
#film#shows#usa#usashows#hot#filmhot
Alex Brooker, Ambika Mod, Rose Ayling-Ellis, Vicky Pattison & Sam Thompson
#film#shows#usa#usashows#hot#filmhot
Category
đŸ˜¹
FunTranscript
00:00Ambika Maud, it's great to have you on the show.
00:03Thank you for having me. I'm such a big fan of Bake Off.
00:05We're massive fans of yours.
00:06We loved you in one day.
00:09It's such a clever concept, though, isn't it?
00:11Following a character on the same day, year after year after year.
00:14It actually inspired us to write our own script.
00:17It's quite a similar concept, actually,
00:19except it's all about Paul Hollywood.
00:20Have a read, babes.
00:22OK.
00:232016, Paul wears denim and judges' cakes.
00:252017, Paul wears denim and judges' cakes.
00:282018, Paul wears denim and judges'.
00:31Do you want a part in it, babes?
00:33Yeah, er, maybe just, like, talk to my agent and...
00:36They...
00:37Welcome to the great stand-up to cancer Bake Off.
00:40Sorry, what part would I play in this, anyway?
00:42Paul, obviously, he's the only one in it.
00:44We think you're ready for Hollywood.
00:46Oh.
00:47This time, soon! Oh, oh!
00:50Come on!
00:51On the great stand-up to cancer Bake Off.
00:53He'll do it.
00:54No! It's cuddly.
00:57Don't worry, don't panic.
00:57Five more celebrities.
00:59I like a bit of oof to be fluid.
01:01Ha!
01:02Brave the tent in the name of charity.
01:04Oh, no!
01:04What?
01:05Oh, wow.
01:06The only one.
01:07It's meant to look a bit like a cat-bomb wall at the end.
01:10I think that's exceptional.
01:11Can be crowned Star Baker.
01:13It's gone down, it's deep.
01:15Pump it back up.
01:16You got a foot pump.
01:17No!
01:18No!
01:20No!
01:30No!
01:35No!
01:36No!
01:48No!
02:03No!
02:04No!
02:04I'd expect to do particularly well.
02:06But I'm more here for a social event.
02:10Star of stage and screen, actress Rose Aileen Ellis.
02:14I'm really excited to be here today.
02:16I'm nervous now.
02:19I'm going to be very public of what my cooking is like.
02:22Reality TV star and podcast host, Sam Thompson.
02:26I can't believe we're wearing these pennies.
02:28I haven't baked for, and I mean that.
02:30With every fibre of my being, you know when you've got to go like that with the thick?
02:34I don't even know how to do that.
02:35And award-winning actress and writer, Ambika Maud.
02:39Oh, you can make it shorter? Yeah. Thanks.
02:41Despite not really baking and not really having practice, I do kind of want to win.
02:47I just want to start baking now. Let's just do it.
02:52Hello, bakers. Welcome to the tent, and thank you for joining us.
02:56Also, at this point, I'd like to welcome Toby to the tent, who is Rose's interpreter.
03:02Welcome to the tent.
03:05OK, so, for your signature challenge, the judges would love you to bake six mini rolls.
03:11The judges will be looking for a deliciously light sponge, rolled with a filling and coated in chocolate.
03:18Now, your mini rolls must be decorated in some form.
03:21You have an hour and 45 minutes.
03:23On your marks.
03:24Get set.
03:25Bake!
03:26We're doing this.
03:27I'm a bit nervous.
03:28Good luck, everybody.
03:29Shut up, Vicky.
03:30Yeah, Vicky, not right now.
03:31The first challenge our celebrity bakers have to face is the dreaded signature challenge,
03:35as we want six mini rolls.
03:37Bit of shell's fine, isn't it?
03:38No.
03:39The key thing to make this right is that they have to make a moist and airy sponge.
03:44It's really simple stuff.
03:46If you overbake with sponge, it'll be bone dry.
03:49You try and roll it up, it'll crack.
03:50So what are we doing?
03:51It should be light, melt in the mouth, and balance beautifully with the filling.
03:56You nicked my head.
03:58The mini roll needs to be beautifully decorated.
04:01Bang!
04:02They need to be identical and it needs to be precise.
04:06Oh, too much.
04:07I'm not asking too much, Emma.
04:09What on earth have I got olive oil for?
04:11Olive oil is really good if you've got dry elbows.
04:15And I have got dry elbows.
04:17I brought it for you.
04:18Think of that classic mini roll when you were a child.
04:20I want to see a coil all the way through.
04:23But we have celebrity amateur bakers.
04:26Did you put them in there?
04:27You little weasel.
04:29If it's edible, I'll be happy.
04:31I'm a baker.
04:34Hello.
04:35Hi, Rose.
04:35Hello.
04:36Welcome, Rose.
04:37Hello.
04:37How are you?
04:38Please tell us all about your mini roll.
04:40I'm making deck chair mini roll.
04:43So it's going to be swipey, like you're sitting on a deck chair.
04:46And because I grew up Pharisee, so I love the beach.
04:50Ah, OK.
04:52Paying homage to her childhood trips to the beach,
04:55Rose's blue and yellow striped deck chair mini rolls
04:58will be filled with vanilla buttercream,
05:00coated with dark chocolate and topped with crisps for a surprise crunch.
05:04Now you've caught my attention.
05:06You can't just skim on that.
05:06Are you going to put this into your Swiss roll?
05:09Not in it.
05:10I just sprinkle it on top.
05:12Oh, OK.
05:12And then have decoration on top.
05:13Because it's like dark chocolate.
05:15You add stout on it.
05:16I can't believe you're using crisps.
05:18Because I thought, I love crisps.
05:21It's all right.
05:22It's all right.
05:23Now we're talking.
05:24And Rose isn't the only baker.
05:27This little...
05:27Won't go in.
05:29Synth.
05:30You little...
05:30Taking a trip down memory lane.
05:33So I'm making Black Forest mini rolls.
05:36For no other reason than when they said to me,
05:38what flavours did you saw as a kid?
05:40And the first thing that came into me was Black Forest Gatto.
05:44Alex's Black Forest mini rolls will be made with a chocolate sponge,
05:47sour cherry conserve,
05:48and Kersh-infused whipped cream.
05:51I'm going to melt the chocolate over the top,
05:53decorate it with these lovely cherries in this urn.
05:56It looks like I brought my nan with me.
06:01It's nice cherries in there, mate.
06:02It's like she would have wanted.
06:05What did you do with it?
06:06I just sifted it, really,
06:07because you've got to get it...
06:08You've got to get the mixture of fun.
06:09She was always keen on poor Hollywood, so poor...
06:12LAUGHTER
06:16I think that is light and fluffy.
06:18Do you think I sound like I know what I'm talking about?
06:20Fake it till you make it, babe.
06:21All the gear in the idea.
06:23Is someone being naughty?
06:25Look.
06:26Have you just turned that off?
06:27Sit down.
06:28What did he do?
06:29He did my eggs.
06:30I waited two minutes.
06:31Let's turn it off.
06:32Yeah.
06:33To get a light and airy sponge...
06:35Trying to be gentle with it, like,
06:37please be my friend.
06:39..it's critical to prevent air loss when folding.
06:42Babe, is this all right?
06:43Because he's just turned it off.
06:44He's sabotaging it.
06:45You hit my eggs.
06:46It's a bit naughty.
06:47Did you hide his eggs?
06:48All's fair in love and war.
06:50But Sam's playing catch-up.
06:52They panic me now.
06:53Am I doing OK?
06:55Sam will be colouring his sponge mix
06:57to create a rainbow effect for his minerals,
06:59which will be paired with a vanilla cream cheese filling
07:01and decorated with sprinkles.
07:04How long are you going to bake it for?
07:06Oh, 40 minutes.
07:0740 minutes.
07:0740 minutes?
07:08No.
07:08Are you sure?
07:09No.
07:1040 minutes?
07:10That's stupid.
07:11We don't want biscuit doing.
07:12Yeah, no.
07:1312 to 15.
07:13Yeah.
07:14Oh, this looks good.
07:15Doing just one colour, Ambika is relying on flavour
07:18to impress with her mini rolls.
07:21Fold through the mango paste.
07:23OK, it's going in.
07:24Ambika's mango-flavoured mini rolls
07:26will be filled with coconut buttercream and mango jam,
07:30coated in white chocolate and topped with desiccated coconut.
07:33Have you prept this at all?
07:35I did do this one, actually.
07:36And what did the people who tried it think of your mini roll?
07:39They thought it was very, very sweet.
07:42Which isn't a bad thing.
07:43Sugar is delicious.
07:44I like the sound of this.
07:45Tropical.
07:46Does this look right?
07:47You can't answer my questions.
07:49Does this look right to you now?
07:50That looks beautiful.
07:51OK, thanks.
07:52OK, I'm going to put it in the tin now.
07:55Look at this.
07:56Don't tell us don't look great.
07:58So, are they meant to be, like, evenly spaced out?
08:01So it's like the same amount of blue as what there is yellow?
08:03Sort of, yeah.
08:04Oh.
08:05Well, that's a shame, isn't it?
08:07Anyway, thanks for coming, mate.
08:09I'm glad that you've done it.
08:10Alison.
08:11Yes, babes.
08:12I'm doing it.
08:12Yes, Sam.
08:14Do we do it?
08:14You are doing it.
08:15That's not how you do it, though.
08:16You know that, right?
08:20Bakers, you are halfway through.
08:24Where does the time go?
08:27It's going in.
08:28Oh, go well.
08:30The bakers must get their sponges into the oven.
08:33OK.
08:34Nailed it.
08:34How long are you going to cook it for?
08:3612 minutes.
08:3712 minutes.
08:3850 minutes.
08:39So they can turn their attention to fillings and toppings.
08:42Whip the cream and the vanilla extract and the kirsch.
08:45Wah-ha!
08:47I'm trying to make all the coconut orange.
08:49Why don't you just do it like that, then?
08:51Yeah, that's better.
08:52Can you just do it for all of you?
08:53Yeah.
08:53Yeah, let's do it like that.
08:54I'm going to make the coulis, which requires raspberries,
08:59chambord, and some ace and sugar.
09:01The idea is a little taste of Italy to just remind us of every wedding.
09:05There wasn't any lemon in the actual cake,
09:08but we did chin quite a lot of limoncello.
09:11So I thought I'm going to pair them all together.
09:12Hopefully the flavours complement each other.
09:14I mean, I like them.
09:15Vicky's filling her wedding cake-inspired mini-rolls
09:18with a vanilla mascarpone cream and raspberry coulis
09:21and coating them in white and ruby chocolate.
09:23Instead of limoncello, the sponge will be flavoured with lemon zest.
09:27I thought it was a limoncello with liqueur.
09:29I thought it would be the liqueur.
09:30You're a bit boozy, aren't you?
09:31Yeah, of course.
09:32You could have drizzled it onto the sponge.
09:34Should I?
09:35Guys, I was really confident about this technique
09:37before you all came over.
09:39What is this again?
09:40This is chambord.
09:41Look, you get your alcohol in there, pet.
09:43There, now we're talking.
09:43So you have got some alcohol.
09:45Go on, Cherish, get your laughing gear around that.
09:47Ah.
09:48Five, four, three, two, one.
09:52Oh!
09:54I'm really happy.
09:56I think that's done.
09:58Do you know what?
09:58It feels like quite springy,
10:00but what do I know?
10:01I'm not an expert.
10:02Is that OK?
10:03Is that nice and light?
10:04Yeah!
10:06Oh!
10:08I mean, I've never seen anything so beautiful.
10:10Neither have I.
10:11It's so beautiful.
10:12No, it's got to turn it.
10:14Twist it, roll it.
10:14This is the bit I'm scared of.
10:16Well, their sponges are still warm.
10:18Oh, God.
10:19This is awful.
10:21Whoever said, like, baking was therapeutic was a liar.
10:25The bakers must act quickly
10:27and roll them to create the renowned swirl.
10:29How do I roll both ends
10:31but with only two hands?
10:32But if they're too heavy-handed,
10:34they're flattening out all the air in their cakes.
10:36Whoa, whoa, whoa, whoa, whoa!
10:38Alison's just gone for it!
10:39Alison's just gone for it!
10:41Oh, my God, the panic!
10:42It doesn't look like it's really breaking.
10:45Yeah, that would do.
10:45I think I just let it cool like this.
10:48Chill there, my friend.
10:49It's meant to look a bit like a cat's bum hole at the end, I think.
10:51I've got cats!
10:52Yeah, OK.
10:53I've never really looked at my cat's ass, but, like...
10:55I was going to see it, yeah.
10:58Bakers, you've got half an hour left.
11:01God damn!
11:02Paul likes it if you start again at this point.
11:06Spread the mango jam over the sponge.
11:08With their sponges cool...
11:10I'm going to treat it like peanut butter on a toast, you know?
11:13I don't like it too much, but I don't like it too little.
11:16The bakers must fill and reshape their Swiss rolls.
11:19Gently, gently, and, like, just relax.
11:21La-la-la-la!
11:23Taking care to roll tightly to achieve the perfect swirl.
11:27Is it fine that it's all oozed out?
11:28OK.
11:29Oh, I don't think I've got enough.
11:30And do you think this is thick enough?
11:32How would I know?
11:34Do you think this is thick enough?
11:35You know I've never baked.
11:36I liked this colour, though.
11:37You're going to have some of that showing, aren't you?
11:39Yeah, because it's going to be round the outside.
11:40That's Paul's eyes.
11:41Look, look.
11:43Beautiful, aren't they?
11:44Absolutely beautiful.
11:46Ah, that looks so beautiful!
11:48I'm happy with that.
11:49What do I do now?
11:50I think you've cut them in three, because we're looking for six.
11:52Oh, no.
11:53Oh, this has gone terribly.
11:54That's basically just a sausage roll, isn't it?
11:57Rose can never be too big.
11:59OK.
11:59Can never be too big, Rose.
12:01No, but they're all they can be too small.
12:03That's very true.
12:04Not quite even.
12:05I think these two are even.
12:06Yeah, they're great.
12:07Can I just put them back?
12:08Let's trim the end off.
12:09Last one.
12:10My man.
12:11Yes.
12:15Bakers, you've got ten minutes left.
12:19Stressed.
12:20Need to hurry up here.
12:20What do normal people do with this?
12:22Just dip it in and then hope for a bath.
12:25No, that's the wrong move.
12:26I've made the wrong move.
12:27I don't know what I'm doing.
12:28I'm going to brush it.
12:29I feel like you know what you're doing.
12:30I don't, man.
12:32In your own shamballing sort of way.
12:34I'm just going to put loads of chocolate on top.
12:37That's not right.
12:40Put these little buggers on here.
12:42Ah.
12:42Stay.
12:43Stay there.
12:45Ah, da.
12:45Do you want to lick this?
12:47Yeah, thanks.
12:48Yeah, off you go.
12:50Like a fly.
12:53I've got to smoosh them now.
12:56Oh, you'd be the first person to taste it.
12:59You're giving me the biggest crisp.
13:02Is it good?
13:03Lovely.
13:03I think that looks a bit...
13:05Well, I've done it now, so...
13:07Bakers, you have one minute left.
13:09Ah!
13:10I'm actually just going to go for it now.
13:13Oh, yeah, the pest.
13:14Kipna's on me chores, like...
13:16Does anyone want me help?
13:17Yeah, please, actually.
13:18Look at that.
13:19Cherry's on top.
13:20Oh, for...
13:21Oh, come on.
13:23Never can have too much crisp.
13:24I'm going to spend too much time measuring them out.
13:26Bakers, your time is up.
13:29Yes!
13:30Please step away from your signature bakes.
13:34So happy with that.
13:36It was actually not going that bad.
13:38So I'm a bit annoyed,
13:40because now I'm one of those people that say,
13:42you can't bake,
13:42and then they come out really well.
13:44I think they'll probably say
13:45that there's not a big swirl in them.
13:48There's got to be a machine that does that.
13:49Couldn't we have got one of them in?
13:51Oh, mate, I've had such a good time.
13:52This has been great.
13:54Mine and Alex kind of suck.
13:55But we're in here.
13:56We're in the game.
13:56Well done.
13:58So many of us are affected by cancer in our lifetimes.
14:01So to be here and to hopefully be helping in whatever way I can
14:05is a complete honour.
14:08Almost one in two of us will get cancer in our lifetime.
14:12Help us fight back.
14:13To give 40, 30, 20 or £10 to support Stand Up To Cancer,
14:18text 40, 30, 20 or 10 to 70404.
14:22Or to donate any amount online,
14:24go to channel4.com forward slash su2c.
14:29100% of the money you give will fund life-saving cancer research.
14:38It's time for the baker's mini-rolls to face the judgement of Paul and Cherish.
14:43Hello.
14:44Hi, Rose.
14:45Hello.
14:46Hello.
14:52Rose, tell us all about your mini-rolls, please.
14:55I want you to represent British sea style.
14:57I agree that it looks like something I've seen in the sea,
15:00off the coast of Britain.
15:01Exactly.
15:02I love the way you arrange it.
15:05It's so tidy, it's so neat,
15:06and the roll is all covered with chocolate very neatly as well.
15:13The sponge is a little bit dry,
15:15but I find the blend between the sweet and the crisp
15:18actually quite pleasant.
15:20The crispiness goes very well with the saltiness.
15:23This is definitely firework on the palate.
15:25So well done.
15:32Rainbow mini-rolls, cream cheese filling,
15:35and white chocolate inside.
15:37We do a thing called Junior Bake Off.
15:40LAUGHTER
15:42I'm 32.
15:45That has stung.
15:48So...
15:51Sponge is quite deflated,
15:52which I thought might be the case when you were making it.
15:54That's how I feel now.
15:55Because I think you lost all the air.
15:57I think it's horrible.
15:58I'm sorry.
15:59Is it?
16:01Oh, no.
16:02There is no more strength.
16:04It's actually quite rubbery.
16:05It's dry.
16:06The filling is very sweet.
16:08It's your first time, babe.
16:10That was so bad.
16:16These were Black Forest mini-rolls
16:19with vanilla and kersh.
16:21Overall, it could have been a little bit more neater.
16:29Tastes beautiful.
16:30Does it?
16:30Looks hideous.
16:31Tastes beautiful.
16:32LAUGHTER
16:34You've got the cherry, you've got the alcohol,
16:36you've got a rich chocolate,
16:38and then with actually a decent sponge...
16:40it's very sexy,
16:42and then the cream just binds beautifully.
16:44Oh, my, my, my.
16:46This is banging, I have to say.
16:48LAUGHTER
16:49LAUGHTER
16:50Come on, take this with me.
16:51Yeah, take it with you, see?
16:57This is a mango and coconut mini-roll.
17:00Mango sponge, mango jam,
17:02and desiccated coconut.
17:03I think they look pretty good.
17:04I quite like the decoration.
17:05It's in your face.
17:06Yeah, not a bad effort.
17:07But I have to say that you've got very nice, Will.
17:11Oh, my God.
17:17Flavour-wise, the coconut overwhelms.
17:19Right.
17:20That is very sweet.
17:21Yeah.
17:21And with the desiccated coconut that's on the top,
17:24it's actually very dry on the pellet.
17:27They look good, and they do taste good,
17:29if you've got sweet tooth.
17:35These are raspberry and white chocolate mini-rolls
17:40with a hint of lemon.
17:42I actually think they look pretty good.
17:44I really like the decoration,
17:47because I think its simplicity is beauty.
17:53I actually really like the flavour.
17:55The outside was beautiful with the chocolate and the raspberry.
17:57I think the sponge is all right, actually.
17:59So what I really like is the raspberry and the chocolate.
18:02I want more of the creamy, silky cream.
18:05That's the first time you've made,
18:07and I think you've done a great job.
18:08Well done.
18:09Well done, Vic.
18:10I couldn't wet myself.
18:11I'm so happy.
18:15It's mad how invested you get, isn't it?
18:18Like, one minute, you're just like,
18:19oh, I'm doing a nice show,
18:20raising some money for a good cause.
18:22In the next minute, you'd sell your nan
18:23for a Paul Hollywood handshake.
18:25That was a lot worse than I expected.
18:27I thought I was going to get a Paul Hollywood handshake.
18:28I've got a bloody cherished kick to the balls.
18:31Banging and sexy.
18:32It's had that all day long.
18:34Not horrible.
18:39The bakers could practise their cinch and mini-rolls,
18:41but the next challenge is a complete mystery.
18:45Hello, bakers.
18:46Welcome back to the tent.
18:48It's time for your technical challenge,
18:49which today has been set for you
18:51by the professor of profiteroles.
18:53It's Paul Hollywood.
18:54Paul, have you got any words of advice
18:56for our gorgeous bakers?
18:58This is a tricky challenge.
19:00Take it one step at a time.
19:02You've got a lovely voice.
19:03You should do audiobooks.
19:05And when I say audiobooks,
19:06I mean erotic audiobooks.
19:08Yes.
19:10As ever, this challenge is judge-blind.
19:13So, Paul and Cherish, you can leave the tent.
19:16See you later.
19:17Bakers, for your technical challenge,
19:19the judges would love you to bake
19:21four syrup sponge puddings.
19:24Your moist, drenched sponges should be covered
19:27in a silky, smooth vanilla custard.
19:30You've got one and a half hours for this.
19:33Definitely not enough.
19:34On your mark...
19:35Get set.
19:36Bake.
19:38God, that's all so hard.
19:41It's an old-fashioned pudding, isn't it?
19:43I never heard about it.
19:44Used to really like Paul Hollywood.
19:45Used to think, oh, yeah, wicked bit of cake.
19:47It's like, eat and bake as well.
19:49But the thing I might have changed my opinion,
19:50it's a bit of a pillock.
19:54Paul, steamed syrup pudding.
19:55Why did you set this as their challenge?
19:57This is one of my favourite puddings.
19:59It's actually quite a tricky challenge.
20:00We have given them all the information,
20:02bar the bake time.
20:03The chances are they may bring them out too early,
20:05and we're going to get soggy sponges.
20:07The hardest thing they're going to have to do with this
20:09is make the syrup.
20:11They may take it too far.
20:12We want it golden brown.
20:14Now, the chances are they're going to overcook the custard,
20:17and it will be disgusting.
20:18Look at that.
20:20It's like being five again.
20:22It's such a light sponge.
20:23The sweetness of the custard and the sponges
20:25merge in beautifully.
20:27That's lovely.
20:27I'm not too sure what we're going to see in the tent
20:29when we go back.
20:30Wow.
20:31But I guarantee it won't be anything like this.
20:35For the syrup, tip 30 grams of the custard sugar
20:38into a small pan and add two tablespoons of water.
20:41This can't be how we do this.
20:43That can't be how people do it.
20:45There's no way this is how bakers do it.
20:47Watch this.
20:48It's a little move called.
20:50Moving the sauce, but a bit closer.
20:53Place it over a low heat and stir until the sugar dissolves.
20:56That's something that can go really wrong.
20:58We do it for heat and steam it for 15 minutes.
21:02Do you know what syrup's meant to look like, mate?
21:04Oh, which one's syrup again?
21:06Does anyone know what colour syrup's supposed to be?
21:08It's golden.
21:10It's golden?
21:11For the bakers to achieve the right consistency...
21:14I can't tell if any of this is right.
21:16..the syrup must be cut slowly over a low heat.
21:20Oh, that's golden.
21:20Wait two seconds.
21:21Who's eating cooked to a golden caramel?
21:23That's golden.
21:23But if they don't take it far enough, it won't thicken.
21:26Mine's still really watery.
21:29Ooh!
21:29Let me taste that.
21:34Move from the heat and leave to cool.
21:36While Ambika waits for her syrup to turn golden...
21:39..it's taking ages and that's making me nervous.
21:41The bakers move on to their sponges.
21:43For the puddings, beat the butter and cast the sugar together
21:45until pale and fluffy.
21:46I mean, that looks quite pale.
21:47Is it fluffy? I don't know.
21:49How fluffy do you need it?
21:51Beating between each addition.
21:53Gradually, I'm better.
21:55I'll do my next shot. I'm going to leave it in there.
21:57Just going to go with it.
21:58This looks wrong.
21:59That's scrambled eggs, isn't it?
22:01Oh, my God, I can't believe it.
22:02Am I going to have to redo that as well?
22:04It's up to you, really.
22:06How sick do you want Paul to be?
22:08How's that doing?
22:09That's doing some stuff.
22:11It's bubbling and it's still quite silvery.
22:15My syrup is taking ages.
22:18I just, I have to do other things,
22:20so it's like, how long will this take, you know?
22:23Into a separate bowl, serve the flour and ground ginger
22:25and then add the lemon zest.
22:27Ah! Ah!
22:29Ah, I've got that in my eye.
22:32Ah!
22:32I feel like potentially I may have made a mistake
22:35and sieved it at the wrong time
22:36because all my lemon bits are in my sieve.
22:38It looks like potpourri, Noel.
22:39You save it till the end and flick it into Paul's eyes.
22:42That's what it says here.
22:43Noel, I've made an executive decision
22:44and the zest is in.
22:46I think it's mixed.
22:48Looks mixed.
22:51Bakers, you are halfway through.
22:54Oh, oh!
22:54Oh, my God, I'm so behind.
22:56One tablespoon of syrup into each pudding mould.
23:00Get in there!
23:02Divide sponge batter between the moulds.
23:04I'm going to put one spoon in each.
23:06Oh, I don't know if I've got enough batter, you know?
23:08Vic?
23:09Yeah, babe?
23:09How much batter do you put into your little bowl?
23:12Does it say in the...
23:13I don't think it says.
23:18If I am one spoonful of batter down,
23:20Sam Thompson is going to get it!
23:23And I think you put string around it,
23:24but I don't know why you put string around it
23:25if you just go like this.
23:26The bakers must seal their moulds
23:28to prevent liquid getting into their sponge mix.
23:31I have no idea what I'm doing.
23:32Is that right?
23:33If they don't, they'll get a soggy pudding
23:35that will collapse once baked.
23:38Oh, screw the string, whatever.
23:40Then pour enough boiling water into the tin
23:42up to two centimetres.
23:44I'm putting it up in now.
23:45Oh, OK.
23:47That's out!
23:50I can't even tell you how long I'm doing it for.
23:52I hate that I put the little metal hats on
23:55because now they're just at the mercy of the oven, you know?
24:00I'm going to take mine when Vicky takes hers out.
24:02I'm going to wait until the very end to take this out.
24:07Bakers, you've got 30 minutes left.
24:09No!
24:10No!
24:12Oh, my God, just stay around the thing.
24:16Please, please, please.
24:18While Ambika is playing catch-up...
24:20Heat the milk, cream, and vanilla paste in a pan.
24:23...the rest of the bakers move on to the next step.
24:25Oh, my God, I haven't even made custard.
24:28Is it meant to go that bubbly?
24:30I don't know.
24:32Alex, I've never seen him more sweaty in my life.
24:35You can tell how stressed Alex is by the sweat on his back.
24:38I think I might just need to put these in now.
24:40Ooh!
24:43OK, I'm good, I'm good.
24:46Right, custard.
24:48The bakers will need patience to make the perfect custard.
24:52Should that go up higher?
24:53As it requires heating gently.
24:55Should this have gone to boiling point already?
24:58Too much heat too quickly, and the mixture could curdle.
25:01Bit lump in it, but it is what it is.
25:05Ooh, I can feel it, the smell I made.
25:08No!
25:08Oh, it's curdling.
25:10Oh, my God, it's curdling.
25:11Don't worry, don't panic.
25:13It's just been on there for so long.
25:14It's going to go, it's going to go, don't worry.
25:16Look, look, it's going!
25:18Is it actually?
25:19Bites, can you not see?
25:20Look, it's thickening up.
25:21OK.
25:22I'm quite happy with me custard.
25:24Mind you, I do like a thick custard.
25:26I like a thick gravy, I like a thick curry sauce.
25:29I like a bit of oomph to me fluids.
25:32Oh, that's delicious!
25:34That looks like custard, right?
25:41How much time have we got left?
25:43Bakers, you've got five minutes left.
25:45What?
25:46Oh, my God, oh, my God, oh, my God.
25:48I'm taking him out.
25:50Patient.
25:52Ooh, it's hot in there.
25:55Oh, OK, come on, lad.
25:57Oh, my God.
25:59Oh, this is going to be an actual forest show.
26:02Yes!
26:06OK, that looks spongy.
26:07It's a slippery little sucker.
26:08I can't really do it that well.
26:10Oh, that's really good.
26:12Yay!
26:13Well done!
26:14Oh, this is...
26:16Bakers, you have one minute left.
26:23Oh, no!
26:25Ooh!
26:26Ooh!
26:28Ooh!
26:28God, yeah.
26:30Don't make me happy.
26:32Have you got any spare syrup?
26:33I've got barely any left.
26:34Goddamn!
26:35Come on!
26:41Look at me, like I'm working a restaurant or something.
26:44Three, four...
26:46Bakers, your time is up.
26:50I'm absolutely shattered.
26:52Please get your syrup sponges and place them behind your photos.
26:57Well done, bakers.
26:59Oh, my God.
27:01Oh, my God.
27:01Alex, unreal.
27:03Well done, everybody.
27:05Paul and Cherish are expecting four identical steamed syrup sponge puddings with custard,
27:10and they have no idea whose is whose.
27:13OK, what we're looking for are four beautifully baked moist steamed sponges with a gorgeous golden
27:20syrup on the top, accompanied by silky smooth custard custard.
27:26Should we start with these, Cherish?
27:28Wow, that's sticky.
27:30But I do like the look of the sponge.
27:33The proof is in the pudding.
27:35Exactly.
27:38The custard's lovely.
27:40I think it's well-baked, and they are neat.
27:43This has a very nice crumbs as well.
27:45Well done.
27:47Oh, we've got caramel.
27:49Need a machete to get this off the plate.
27:51I've got one in the boot in my car.
27:57It's quite wet, that sponge.
27:58Oh, so there is a lot of lumps in the custard.
28:01Moving on to this one.
28:04Caramel.
28:06Oh, this is like glue, look.
28:08Put it on top of your head.
28:10Oh, wow.
28:11It's very gritty on the palate.
28:14The sponge is nice.
28:16It's got some nice flavours in there.
28:17OK, next one.
28:18Sponge looks decent.
28:20However, we have eggshell.
28:23It's not only one piece, there's another piece over here.
28:27That's not baked properly.
28:28That's quite raw.
28:29Oh, this is very heavy.
28:31The custard's all right.
28:32Yeah.
28:33Moving on to this disaster.
28:34Look at the state of the sponges.
28:37With the first glance, it's totally uncooked.
28:41It's just really raw.
28:43It's loads of lumps in there.
28:45It's quite rough on my palate.
28:46It's slightly overcooked.
28:47It's quite egg-y, isn't it?
28:48This is bad.
28:49The sponge puddings will now be ranked in order from last to first.
28:53OK, in fifth spot, we have this one.
28:57Whose is this?
29:00Yes, it's mine.
29:01Sorry.
29:01Amber, it was pretty poor.
29:03Yes, I know.
29:04The sponge is quite raw.
29:06Hey, I tried.
29:07In fourth place, who baked this?
29:11I don't think that's fair.
29:13I don't think that's fair.
29:14Sponge is a bit raw.
29:16There is eggshell in there.
29:18Yeah.
29:19In third spot, we have this one.
29:20How have you done that?
29:22I don't think that's fair.
29:24No way.
29:25Vicky, the problem with this is with the caramel on the top was just too sad.
29:29And it was a little bit wet, but not bad.
29:30The sponge was nearly there.
29:32In second place, who baked this?
29:35Go on, son.
29:37The sponge is actually very tasty.
29:39Thank you very much.
29:40And it's soaked in your garden syrup quite nicely.
29:43Which means in first place, Rose.
29:46Woo!
29:47Well done, Rose.
29:48Yeah.
29:48It was actually a pretty decent sponge, this.
29:51It looks really neat.
29:52And actually, your custard was pretty good as well, so well done.
29:55I mean, nothing first.
29:57I mean, that's really nice.
29:58I'm very happy, and I cannot wait to get my family.
30:02Mine was objectively the most terrible, so I deserve to come last.
30:07Still hurts, though.
30:09Yours was so solid.
30:10Look, they couldn't even take the top off it.
30:12Don't matter, mate.
30:13I will never try to do a sponge pudding ever again.
30:17I'm quite happy microwaving them.
30:18I'm doing it because I want to be part of something that's so important to help, yeah,
30:24research and stop families losing their loved ones and people losing their mates, like I have.
30:33I met my wife, Ellen, 18 or so years ago.
30:38We went out for our first date.
30:40Just really, really got on.
30:42I love him more now than I ever have done.
30:46It's only grown as the years have gone on.
30:49We've got two children, Eva and Ellis.
30:51Eva's 12 and Ellis is 10.
30:54Nine months ago, we were really happy.
30:57Things were just ticking along like normal family life.
31:01Good, good.
31:12That night, just before I went to sleep, I went to the toilet as I always do.
31:16But instead of passing urine, I passed just a full stream of blood.
31:33In my mind, I felt like the symptoms were getting worse.
31:38So that morning left me with a decision to make.
31:43I rang work, told them I'm not coming in and decided that I was going to go to the hospital.
31:51I needed to make sure that I was completely happy that I knew where my scan was going to be
31:55before I left that hospital.
31:57So I stayed and I asked and I probed.
32:01I just kept saying, I want to know that things are going along.
32:04One of the most important decisions I made in my life.
32:15He said, we've found something on your kidney and it's going to need some treatment.
32:24I asked him if it was cancer.
32:29And he said, yes.
32:32Which is when I completely broke down and just started crying and asked to ring my wife.
32:43And I just was just like, I can't lose him.
32:45I can't lose him.
32:49And sorry.
32:53And yeah, so that's all I was thinking.
32:59When you hear that word, cancer, you instantly think death sentence.
33:05You get that feeling as if you've been kicked in the stomach.
33:09As I was driving to the hospital, I just kept saying out loud, please don't let him die.
33:15Please don't let him die.
33:17The consultant told me that I had a six centimetre tumour on my right kidney.
33:24The type of cancer grows incredibly slowly.
33:29So it turns out I'd actually been living with cancer for between 15 and 20 years without knowing.
33:34Certainly could have had it when we met.
33:37Likely had it when we got married and then when the kids had been born.
33:41This always kind of upsets me because
33:45ever since the kids were young,
33:47I've always sang to them.
33:51And every night I was putting Ellis to bed,
33:54I kept thinking that I'm not going to be able to sing to him.
33:59And when would be the last time that I got to do that?
34:10I remember sort of coming to.
34:16I felt so relieved when I saw him.
34:19He's OK.
34:20We've done it.
34:22I just remember her coming in.
34:25Overwhelmed.
34:27Just happy to see her.
34:29And high as a kite at the same time.
34:41When I kind of think back,
34:43I could have been one of those guys that just ignored the problem.
34:48Yeah.
34:49Doesn't really bear thinking about that version of events.
34:54Almost one in two of us will get cancer in our lifetime.
34:58Help us fight back.
34:59To give £40, £30, £20 or £10 to support Stand Up To Cancer,
35:03text 40, 30, 20 or 10 to 70404.
35:08Or to donate any amount online,
35:10go to channel4.com forward slash su2c.
35:13100% of the money you give will fund life-saving cancer research.
35:21Do you know what?
35:22What will be your bit?
35:23Right.
35:24Day two.
35:25Let's do it.
35:26Here we go.
35:27Can I say, judges,
35:28thank you for starting with mini rolls,
35:30because I love them.
35:31And I think they did them quite well yesterday.
35:33You loved Alex's mini roll.
35:35Yeah, it looked awful.
35:36But it tasted incredible.
35:37But it tasted amazing.
35:38But you look at Sam's,
35:39I mean, that looked terrible and tasted terrible.
35:42It's rare that you get that combination in the tent.
35:45Coming to the Technica Umberca,
35:47oh, chalala, the sponge,
35:49it was so soggy in there.
35:50It wasn't cooked.
35:51I was like, oh, my God.
35:53But I absolutely love Rose Dean pudding.
35:56Who do you think's in line for the Star Baker today?
35:59I think Vicky.
36:00I think she want to win.
36:01I think so.
36:02You can see from the eyes.
36:03What about Rose?
36:04She won the technical,
36:05which puts her in a very strong position.
36:07But I'd like to see Sam do well today.
36:09I like his enthusiasm.
36:10Yes.
36:10If he brings that through to today,
36:12I think he'll do all right.
36:13Can you be a bit nicer today in the showstopper, please?
36:16Can I lie?
36:18Just one more challenge remains
36:20before Paul and Cherish decide
36:22who will win the coveted Star Baker apron.
36:25Welcome back to the tent, Bakers.
36:27For your showstopper challenge,
36:29the judges would love you to make
36:30your most iconic outfits in shoe.
36:34And when we say shoe,
36:34we mean shoe pastry.
36:36We don't want you to make an outfit out of shoes.
36:38They should consist of a scene or a sculpture
36:42made entirely out of pastry shapes.
36:45You all look good enough to eat.
36:47Now make pastry good enough to wear.
36:50You have three hours.
36:51On your marks.
36:52Get set.
36:53Bake.
36:55Alex, we're doing this.
36:56We're going again.
36:59Actually feeling really calm.
37:02Oh.
37:05We haven't even started yet.
37:07Today we have asked a celebrity to create for us
37:10the most iconic outfit made out of shoe pastry.
37:14I'm just melting butter in the water at the moment.
37:17You have to produce a roux initially to make a good shoe.
37:21OK, it's boiling.
37:22I think I should now put the flour in.
37:24Whisk it well with egg
37:25and it comes beautifully soft and silky.
37:28Too much egg, the shoe will become pancake.
37:31Two liter eggs, the shoe will be very tough and heavy.
37:35I'm not sure what it's meant to look like.
37:37Decoration, they could use chocolate, caramel, fondant,
37:40anything they wish to show off their outfit.
37:43A little bit of creative design needed in this.
37:45So the artistic makers have a little bit of flair
37:48will probably do well.
37:51Amber Carey, good morning.
37:52Hello, hi.
37:54Tell us all about your shoe vans.
37:55What are you doing?
37:56I'm making a bumblebee costume.
37:59I think it's like the last time I wore a fancy dress.
38:01So it's pretty iconic for me.
38:04I'm making basically eclairs for the stripes.
38:07How are you going to inject the feeling into your shoe pastry?
38:10That's going to have to be a bridge that I cross when I get to it.
38:15Just wing it, bab.
38:17Wing it.
38:19Buzzing with memories,
38:20Ambika is recreating her childhood bee costume
38:23by decorating honey and vanilla Chantilly cream-filled buns
38:26with raw icing and making wings using edible paper.
38:30This is weird,
38:31because I made my seven-year-old daughter a bumblebee costume.
38:36My mum made that for me.
38:37And do you know what?
38:38A little nod to bake off.
38:38I use wooden spoons for the antennae.
38:41That's really cute.
38:42Art school dad.
38:44Art school dad.
38:45Art school dad.
38:47Hey, kids.
38:48Felt tips.
38:49No, art school dad.
38:51Get away from the felt tips.
38:53The baker's first step to a perfect shoe
38:55is to mix butter and flour to make a smooth paste.
38:58I've given it so much pizzazz.
39:00I don't have anything left in my wrist.
39:02Forms a soft ball.
39:03That's a soft ball.
39:04But when adding eggs...
39:06Just going to do one egg at a time.
39:08The bakers must judge when the consistency is correct.
39:11No, that needs more eggs.
39:12If it's too dry,
39:14the shoe will be dense when baked.
39:15But it really is just slopping around everywhere.
39:17But too wet and it won't puff up in the oven.
39:20I'm worried about black shoe.
39:23Making it hard to fill their buns once baked.
39:26OK, I think that's good now.
39:28I'm taking the executive decision to start piping.
39:34Nailed it.
39:36We are about to start piping my shoe
39:39onto these two bacon trays
39:41in order to make the rings for me crown.
39:44So, quite a few years ago now,
39:47I won the jungle.
39:48Not that I go on about it enough.
39:50And when you win,
39:51you get this sort of, like,
39:52really elaborate flower crown.
39:54And it was such a special moment in me life.
39:56Queen Victoria's shoe crown
39:58will be filled with lime chantilly cream
40:00and a tropical-flavoured coulee.
40:02She's decorating it with handmade isomalt flowers,
40:05leaves and bugs
40:06and serving it on crushed ginger biscuits
40:08as a tribute to her time in the jungle.
40:12What did you love about it?
40:13I just was able, for the first time,
40:15Alison, to show everybody
40:16that I wasn't what they thought I was.
40:19They got a chance to say I could be something different
40:21and that made us really happy.
40:23And now they're going to see
40:24a completely different side of you.
40:25They're going to say I'm crap with bacon.
40:27The piping is very difficult.
40:31I'm making this guy.
40:33This is my most iconic outfit.
40:35I decided to wear glasses
40:37and a leather jacket with my shirt
40:39so I could get into pubs
40:41when I was underage.
40:42But I kind of wore that
40:44to make myself look older,
40:45not realising that I already look 45.
40:48Paying homage to his teenage years,
40:50Alex is piping his shoe
40:51with a banoffee chantilly cream filling
40:53and salted caramel sauce
40:55and colouring it with royal icing.
40:58Why is it that you look older there
41:00than you do now?
41:01It's absolutely outrageous.
41:0315.
41:0415.
41:05You look like Mike Reed.
41:07What's that?
41:08I'm like a darts player, don't I?
41:09I'm going to go and do an open spot
41:11down at the wheat sheath.
41:13While Alex is piping himself as an old man...
41:16This is just a leather jacket
41:17that I'm doing at the moment.
41:18...Sam has opted for a different kind of relic.
41:21I'm making a dinosaur.
41:24These are the bodies.
41:26Then I've got a little tail
41:27that I've decided to make.
41:27A couple of little arms.
41:29This is one of my most iconic outfits.
41:31And that's my sister being scared.
41:33And I just like dinosaurs in general,
41:35so I'll be making a T-Rex shoe.
41:38Hoping it's a roaring success?
41:40Sam's dinosaur will be decorated
41:42with melted chocolate,
41:43fondant icing stripes and marshmallow teeth
41:46and filled with a vanilla mascarpone cream.
41:49Your shoe pastry is actually quite big.
41:52So you need to bake enough
41:54or else it will cook on the exterior
41:56and not in the interior.
41:58Wow.
41:58And very important,
41:59do not open your oven
42:01because it might collapse quite easily.
42:03So don't open the oven.
42:04I think these are ready to go in.
42:07Here we go then.
42:10I want it to look pappy.
42:12Crunchy and outside,
42:14stuffy and inside.
42:15While the shoe bakes.
42:16OK, they are going in
42:17for 30 to 35 minutes.
42:19The bakers get to work on their fillings.
42:21I'm about to start making the coulis.
42:23We're going for tropical vibes.
42:25Then I'm also going to add
42:27a good splash of rum.
42:29They're boozy, aren't they?
42:30And Rose is keeping her flavours festive.
42:33I put in ginger,
42:35nutmere,
42:36cinnamon,
42:37dark rum.
42:38It smells like Christmas to be best.
42:40For her unconventional nativity costume.
42:42I'm doing it based
42:44on my iconic outfit
42:46from my childhood
42:47and in the Christmas play.
42:49Most actors would be like saying,
42:50oh, I was a Mary,
42:52I was a Joseph,
42:52I was a mouse.
42:54So I remember it being a mouse
42:56that happened to act like a mouse
42:58all the way through.
42:59OK.
42:59Yeah, all the way through.
43:01Look at the shoe like that.
43:02All the way through.
43:02Aw.
43:04Rosie's mouth-shaped shoe
43:05will be filled
43:06with a Christmas-spiced
43:07mascarpone cream,
43:08coated in chocolate
43:09and decorated with fondant
43:11body parts and accessories.
43:13Have you practised this?
43:15Only at the weekend,
43:16that big, fat one
43:18that went flat.
43:19Ah, like pancakes.
43:21Yeah, they were a bit like pancakes.
43:23But then I thought,
43:23if it don't happen,
43:25I can only put the cream in it
43:26and pop it back up,
43:27can I?
43:28Wow.
43:29It's not a balloon.
43:30Does it not work like that?
43:31No, no.
43:32It looks like it's rising.
43:34I'm not allowed to open the oven,
43:35but it's hard to check how golden it is.
43:41Oh my God,
43:42that already looks like a dinosaur.
43:44It's perfect.
43:44I don't think he's supposed to open the memory.
43:46She said,
43:46don't open the door.
43:47It will collapse.
43:48Oh my God,
43:49it has.
43:49It's shrunk.
43:50It's gone down.
43:51It's dead.
43:51Pump it back up.
43:52You got a foot pump.
43:57Bakers,
43:58we are halfway through.
44:00Oh my God.
44:01Keep going.
44:01Keep going.
44:02Ah.
44:03God, that's hot.
44:04To impress the judges,
44:06they're looking good.
44:07the shoe must have risen
44:08and be golden brown.
44:09Oh!
44:10That looks like it's puffed up
44:11quite a lot.
44:12and retain a crisp structure
44:14while it dries out.
44:15I think they're all right.
44:17Oh, it's heavy.
44:19I'm going to flip you over.
44:21I'm going to pour clothes in your butt.
44:23We're letting the air out,
44:25I think,
44:25is what I've seen other people do.
44:27Doesn't look like a dinosaur,
44:28does it?
44:28So that's the arm?
44:29No.
44:30That's the mouth.
44:32Oh!
44:33I get you.
44:34No, but it doesn't.
44:35Mate,
44:35if there's one thing I know,
44:36it's good little arms.
44:38They'd make good little arms.
44:39What does a bee's wings look like?
44:41While their shoe cools.
44:43I'm now going to start making
44:45lots of liquid ears.
44:46The bakers get creative
44:48with their decorations.
44:50My hand is starting shaking.
44:52But it's going well,
44:53it's looking cute.
44:54I've got my triangles ready
44:55for the stripes in the back.
44:57Oh, I need to make
44:58the marshmallow teeth.
44:59We're going for, like,
45:00a leaf vibe.
45:01I don't think that's too bad.
45:03Leaves aren't perfect, are they?
45:04Sort of like snowflakes,
45:06no two are the same.
45:07If he wins,
45:07how upset are you going to be?
45:08Oh, no, I'm completely...
45:10I'm not.
45:10I've lost the voice.
45:11You accept the ease now
45:12you're baking, Dura.
45:14We're all going to get
45:14T-shirts made with this.
45:18Bakers, you've got
45:19half an hour left.
45:20Oh, my God.
45:21All four of your back.
45:23All right, so now I'm
45:23onto the piping stage.
45:26Let's just see how easy
45:27it is to inject.
45:29I don't know what's going on
45:31with this.
45:31It's not coming out, though.
45:33Oh, is it?
45:34Do you want me to see
45:34if I can squeeze it in?
45:35One, two, three, and...
45:38Give it.
45:38Yes!
45:41Wow!
45:42Just put it in a bit of
45:43sort of caramel sauce
45:44just to give it
45:45a bit of a different
45:46flavour at the end.
45:47I don't think
45:47it's going to work.
45:48Oh, God.
45:51Oh, no!
45:54The problem is,
45:55I don't know
45:55when it fills.
45:56I'm just doing
45:57that blind check.
45:58It's when it starts
45:59coming back at you.
46:00It's filled.
46:01Get it in.
46:03Go on.
46:03Yes, fill it up, babes.
46:04Fill it up.
46:05I'm filling it.
46:06Yeah, yeah.
46:07That's it.
46:07Oh, that's heavy.
46:09Oh, good.
46:10There you go.
46:11Do you know what I'm going to do?
46:12I'm just going to
46:13shovel it in
46:14like this
46:15and then just
46:15do it up.
46:17They're not going to know.
46:18Genius.
46:19Messing around
46:20with piping.
46:21I'll crack the code.
46:22Bakers, you have
46:2315 minutes left.
46:25I am being too sore.
46:27If you're not panicking,
46:28are you even baking?
46:29I need to crack on
46:30about dipping in.
46:32Oh, you're such a baby.
46:34You're so cuddly.
46:35Yeah, I was cuddly
46:37and also,
46:38let's be honest,
46:39looked like I could
46:40commit a very severe crime.
46:43Bakers, you've got
46:44five minutes left.
46:46Oh, my God.
46:46The dinosaur's looking
46:48like he needs to go
46:49to the dentist.
46:50I'm hoping
46:51it tastes better
46:52than the real thing.
46:53That's a terrifying
46:54looking mouth.
46:55Ooh.
46:5615-year-old Alex
46:57is looking somehow
46:59creepier than what
47:00he did then.
47:00I need about
47:01400 million more of these.
47:03I'm making a hymie
47:04for one of them.
47:06Bakers, you've got
47:07one minute left.
47:08God damn it.
47:10We're praying for you.
47:11Oh, my God.
47:11It's been so shaky.
47:12I'm just going to
47:13spatter it on.
47:15Oh, my gosh.
47:16Deep.
47:18Bakers, your time
47:20is up.
47:21Please step away
47:22from your shoe shapes.
47:23I'm done.
47:24There's no sugar coating.
47:26It's really bad.
47:27The only reason you know
47:28it's dinosaurs
47:28is because you've got
47:29teeth in the tongue.
47:29The thing is,
47:30the photo I was basing it
47:31on looked like a weirdo,
47:33so that thing might
47:34be actually a step up.
47:35All I really wanted
47:36was the elusive
47:37Hollywood handshake,
47:38and I just don't know
47:39if I've done enough.
47:40I want to raise
47:41as much money as I can
47:42and awareness
47:43so we can beat
47:44this horrible disease
47:45and help anybody
47:46that's struggling.
47:48Almost one in two of us
47:49will get cancer
47:50in our lifetime.
47:51Help us fight back.
47:53To give 40, 30, 20
47:54or 10 pounds
47:55to support Stand Up To Cancer,
47:57text 40, 30, 20
47:59or 10 to 70404.
48:02Or to donate
48:03any amount online,
48:04go to channel4.com
48:05forward slash su2c.
48:08100% of the money
48:09you give
48:10will fund
48:10life-saving cancer research.
48:15The baker's
48:16most iconic outfits
48:17in shoe
48:18will now be judged
48:19by Paul and Cherish.
48:21Ambika,
48:22would you like
48:22to bring up
48:23your shoe stopper?
48:31Ambika,
48:32tell us all about
48:33your shoe outfits.
48:34It's a bumblebee costume
48:36that my mum made me
48:37when I was really little.
48:38Overall,
48:38I love the appearance.
48:39It is exactly
48:40how you said
48:41it was going to be.
48:42There is a rice
48:42on your shoe pastry.
48:44So well done.
48:46The flavour
48:47isn't coming through
48:47very strong
48:48from the inside.
48:49You needed something
48:49far more punchier
48:50than honey.
48:51But having said that,
48:52you have a crisp exterior
48:53and you have
48:54a very open interior
48:55and that's exactly
48:56how a shoe should be.
48:57I think the eclair
48:58is baked to perfection
48:59and the soft,
49:01silky,
49:02smooth cream.
49:03It comes together
49:03beautifully.
49:11So this is
49:13the iconic outfit
49:14of a leather jacket
49:16and shirt
49:16and glasses
49:17that I wore
49:17when I was 15
49:18and look 45.
49:19You look a bit
49:20more than 45
49:21in that though.
49:23I like the design.
49:24It's very neat
49:24and tidy.
49:25It looks just
49:26like the photograph
49:27that you have shown us.
49:28Thank you very much.
49:32Overall,
49:33I think your flavour
49:34with the bananas
49:34and cream
49:35inside a perfectly
49:37baked shoe
49:37is very well done.
49:39It's a great job.
49:40I have the caramel.
49:42The banana
49:43is va-va-voom.
49:44The taste profile
49:45just hit me.
49:46It's simple
49:47yet powerful.
49:48It is amazing.
49:50Well done.
49:50Oh, thank you very much.
49:58It's a T-Rex.
49:59It's from an outfit
50:00that I wore once
50:01to scare my sister
50:02in a social media video.
50:04Overall,
50:04I mean,
50:04I can see what it is
50:05and it's filled with what?
50:07Love.
50:09You can see
50:10that over here
50:10the shoe pastry
50:11actually flattened.
50:17I love it.
50:18Oh, no,
50:19no way.
50:21I love it
50:22because it reminds me
50:23of the Klairs
50:23I used to have
50:24when I was a kid.
50:25Chocolate on top
50:26with cream inside.
50:27So it works beautifully.
50:28I think you've got
50:28a really crispy shell
50:30and the interior
50:31is so open
50:32and fluffy.
50:33That is so kind of you.
50:35You made my day.
50:36The cream
50:37is so beautiful
50:39and you eat it
50:40with the crispy shoe.
50:41Mamma mia.
50:48This is
50:50my jungle crown
50:52from when
50:53I won the jungle
50:54a couple years ago.
50:55I'm really impressed.
50:57I like the
50:58isomalt
50:59and they've all
51:00come through
51:00beautifully well.
51:01Your piping
51:02is actually
51:02very round.
51:03Your baking
51:04is spot on.
51:06I can't wait
51:06to taste.
51:07I'm going to cry.
51:11You've got
51:11gorgeous caramel
51:12undertones
51:13coming from the shoe.
51:14You've got that
51:14zing coming from
51:15the citrus
51:16that blends
51:17with the cream.
51:18So overall,
51:19you come up
51:19with something
51:20that tastes
51:20and looks
51:21incredible.
51:22It is refreshing.
51:23It is fruity
51:24and with the crumbs
51:25that is on the bottom,
51:27it all eats very well.
51:28So well done.
51:34They are my play
51:35of mouse
51:36from a Christmas play
51:38where I was
51:40showing to be a mouse.
51:41It's quite difficult
51:41to get the height
51:42and to get the display.
51:44Visually,
51:45amazing.
51:46With the first look,
51:47I think you have
51:48the best shoe
51:48in the tent.
51:52I think that's
51:53exceptional.
51:54Oh,
51:55thank you.
51:57The old traditional
51:58sort of shoe eclair
51:59would have chocolate
51:59on the top
52:00with the cream inside.
52:01But you've taken it
52:02to another level
52:02by adding all
52:03the other things
52:03inside to bring
52:04that Christmas flair.
52:06It's like you've
52:06been doing it
52:06for years.
52:07Oh,
52:08thank you very much.
52:10When I eat it,
52:10I can feel that the cream
52:12just woos out
52:12from my mouth.
52:13In fact,
52:14you have performed
52:15way above
52:16my expectation.
52:18So well done.
52:19Oh,
52:19okay.
52:22Well done.
52:25Ah,
52:26that's good.
52:27It's so much
52:27that it was like
52:28the best shoe
52:29in the tent.
52:31I'm like,
52:32yes.
52:33I nailed that.
52:34Happy with that.
52:35Because I was a little
52:36bit deflated.
52:36I was like,
52:37I'm not the man for this.
52:37And it turns out
52:38I could bake a below
52:39average shoe,
52:40which makes me very happy.
52:41What a lovely way
52:43to finish.
52:44And honestly,
52:44I don't even want
52:45a handshake anymore.
52:46Not a wink,
52:47not an eyebrow raise.
52:48I'm getting a hug.
52:50I am.
52:50It's not charity
52:51at the end of the day,
52:52isn't it?
52:52You can't say no.
52:54Almost one in two of us
52:56will get cancer
52:56in our lifetime.
52:58Help us fight back.
52:59To give 40,
53:0030,
53:0120,
53:01or 10 pounds
53:02to support
53:02Stand Up To Cancer,
53:04text 40,
53:0430,
53:0520,
53:05or 10
53:06to 70404.
53:08Or to donate
53:09any amount online,
53:10go to
53:10channel4.com
53:11forward slash
53:13su2c.
53:13100% of the money
53:15you give
53:15will fund
53:16life-saving
53:17cancer research.
53:21You loved everything.
53:22It's quite tricky
53:23to do a decent shoe,
53:24but what they did get
53:25was crispy,
53:27fluffy on the inside,
53:27which is what it's all about.
53:28Amazing, really.
53:29Rose really amazed us,
53:31didn't she?
53:31I love the fact
53:32that Rose's mice
53:33had a different personality,
53:35each and every one of them.
53:36I was quite impressed
53:36with Vicky's as well.
53:37It tasted delicious.
53:38Can we talk about Sam?
53:39Because he came up
53:40and he didn't think
53:41he'd done really well.
53:42He was so happy
53:43when you came out
53:44with some of the things
53:44that he said.
53:45I'd describe a sort of
53:47functional dressing gown
53:48as decent.
53:49I would have liked
53:49to have seen
53:50a more punchy flavour inside,
53:51but overall,
53:52I thought his design
53:53of the T-Rex
53:53was pretty good.
53:54And likewise with Alex,
53:55I thought the jumper
53:56was very clever as well.
53:58Ambercare as well,
53:58I thought the design
53:59was particularly nice
54:00and stark
54:01and in your face.
54:02These are quite glossy as well.
54:04Very clever finish, yeah.
54:05So what are you going to do,
54:06guys?
54:07But I do think
54:07two people in line
54:08for Star Baker
54:09would be Vicky and Rose
54:11because overall
54:11the three challenges,
54:12I think they've improved
54:13dramatically today.
54:14Yeah, you basically
54:15crucified them all yesterday.
54:16Sorry.
54:29Well, Bakers,
54:30you've been absolutely amazing.
54:32We've loved having you
54:32in the tent.
54:33Thank you for giving up
54:34your time.
54:34Now, I'm really excited
54:36because I get to announce
54:37this week's
54:39Stand Up To Cancer
54:40star baker.
54:42So,
54:43that baker is...
54:45...
54:54rose.
55:00I'm so happy.
55:01I've won the birthday car
55:03and it's nice
55:04that I get a new apron
55:05that I can take home.
55:07I've got a new apron.
55:08Thank you very much.
55:09Well done.
55:10Rose won star baker
55:11because she won the
55:12technical challenge,
55:13did well in signature
55:14and for me won the
55:15showstopper.
55:15That was really
55:17beautifully done.
55:18Excellent work.
55:19You did a great job, mate.
55:20Rose deserves it so much.
55:23She's such a lovely person
55:24as well.
55:25Talented,
55:26beautiful,
55:26and I'm so happy
55:27we got to share a tent together.
55:28It was a lot of fun
55:30and everyone's amazing
55:31and it was just, yeah,
55:32privileged to be a part of it.
55:34Paul, get a cuddle.
55:35Oh, yeah, you're all right.
55:35You did really well.
55:37I didn't get me handshake.
55:38I got the hug!
55:40Everyone was just so excited
55:41and being happy
55:42and I thought,
55:42ah, I can just pass this off
55:44as jubilation
55:45and not a really weird crush.
55:47It's very easy to forget
55:48in amongst the stress
55:49and the intensity
55:50of the tent
55:51but we are ultimately
55:52here for charity
55:53and for a good cause
55:54and it's all that matters.
55:56Hi,
55:56if you'd like to purchase
55:58one of these creamy
55:58white Star Baker aprons,
56:00all you've got to do
56:01is go to
56:01channel4.com
56:02forward slash
56:03S-U-2-C
56:04and if that's not your bag,
56:05why not turn it
56:06into a superhero cake
56:07like Alison?
56:08Up, up and away!
56:10Fly, my beauty!
56:13Almost one in two of us
56:14will get cancer
56:15in our lifetime.
56:16Help us fight back.
56:17To give 40,
56:1830,
56:1920
56:19or 10 pounds
56:20to support
56:21Stand Up To Cancer,
56:22text 40,
56:2230,
56:2320
56:24or 10
56:24to 70404
56:26or to donate
56:27any amount online,
56:28go to
56:28channel4.com
56:29forward slash
56:30S-U-2-C
56:31100% of the money
56:33you give
56:34will fund
56:34life-saving
56:35cancer research.
56:37Next time,
56:39five more famous faces
56:41Concentrate.
56:42Brave the bake-off tent.
56:44Come on!
56:45They roll out
56:45tear-and-share signatures.
56:47Good luck, Nella.
56:48It's because I need it, innit?
56:49Yeah.
56:50Pack in a fruity technical
56:52Nine mango slices.
56:53And reveal
56:54their spending habits.
56:55We had a swimming pool.
56:56It's pointless.
56:57It's just there to look at.
56:58With a ridiculous showstopper.
57:00Do you want a handshake
57:01or an apron?
57:02I want both.
57:03You want?
57:09Oh, oh, oh, oh, oh, anything.
57:32You're not Gentry.
57:33One Miller
57:33One Miller
57:33One Miller
57:33One Miller
57:40You
Comments