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The Great British Bake Off - Season 16 Episode 1 -Cake Week
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#film#shows#usa#usashows#hot#filmhot
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00:00:08What about picknicking right here?
00:00:11Why is Prue dressed as Colonel Sanders?
00:00:13There's a lot you don't know about Prue.
00:00:16Not only is she the thinking man's crumpet,
00:00:17but she's got a Michelin star and she's a top scientist.
00:00:21I have finally achieved my lifetime's ambition
00:00:24of cloning a dinosaur with human DNA.
00:00:28Wow, whose DNA did you use?
00:00:41Oh no, he's escaped.
00:00:43Who? Tyrannopolis Rex.
00:00:50You were so preoccupied with whether you should,
00:00:53you never stopped to worry about whether you could.
00:00:57I think it's the other way round, babes.
00:01:02Oh my God, look at the size of it.
00:01:05Come on, let's go.
00:01:09I can't believe it.
00:01:12His eyes are so blue.
00:01:21Why is he so angry?
00:01:25It's his little arms, they're too short.
00:01:26He can't do his Hollywood handshake.
00:01:30I'll sort this out.
00:01:31Be careful.
00:01:33I will.
00:01:34Come on.
00:01:35Come on, big fella.
00:01:36Give you the handshake.
00:01:39Hand me one of those cold reptilian claws.
00:01:47Oh my God!
00:01:52Prue!
00:01:53Lori!
00:01:54What about Noel?
00:01:55Don't worry, I'll phone Dermot.
00:02:08Right guys, ready to do the sketch?
00:02:10You've just done it.
00:02:12You've eaten Noel.
00:02:13It wasn't me.
00:02:15But if it wasn't you?
00:02:16Who was he?
00:02:23Welcome to the Great British Bake Off.
00:02:28Turned out nice again.
00:02:34I can see the tent.
00:02:36I can see the tent.
00:02:36It's so there that it doesn't feel real just yet.
00:02:39If my grandma could see me now,
00:02:42I think she'd be super proud.
00:02:44I'm going to the tent!
00:02:45I am here!
00:02:48I'm absolutely ****ing myself.
00:02:52From across Britain, thousands applied.
00:02:55Just 12 of the country's best home bakers
00:02:58have made it to the Bake Off tent.
00:03:00Oh my goodness.
00:03:02Wow, love.
00:03:03I feel very honoured to be the first Ukrainian here.
00:03:09Exciting!
00:03:10But this year's competition...
00:03:12This is ready, steady, cook, isn't it?
00:03:15..is like no other.
00:03:16There's a little twist-a-rooney.
00:03:18Paul and Prue have set challenges...
00:03:21What the hell am I doing here?
00:03:22..that have to be seen...
00:03:23This doesn't look like baking to me, this is science.
00:03:25..to be believed.
00:03:26That is really difficult.
00:03:28Great, isn't it?
00:03:30I think Paul Hollywood's a bit of a daddy,
00:03:32a bit of a hunky man.
00:03:33Will I blush? Yeah?
00:03:35Everyone's scared about Paul,
00:03:37but Prue's sloky savage.
00:03:44Each week, those who rise...
00:03:45Well done!
00:03:46..will be crowned Star Baker.
00:03:48Oh, God, it's gorgeous.
00:03:49Those who crumble...
00:03:51Looks like it's been dropped out of a tree.
00:03:52..will have to leave the tent.
00:03:54I knew the pressure in here would be real.
00:03:56Quick, quick, win!
00:03:58Steaming up.
00:03:59And it's real.
00:04:00But who?
00:04:01Oh, look, disgusting!
00:04:02..will go on to win.
00:04:04How far do you think you could go in this competition?
00:04:06The Great British Bake Off.
00:04:07Maybe tomorrow.
00:04:09Just wondering, how am I gonna cut this?
00:04:11Swizzle it round.
00:04:13Sorry?
00:04:13Don't know if that's a word for.
00:04:15Swivel!
00:04:15You just told me to swivel.
00:04:38You just told me to swivel.
00:04:39It's cake week, and after three challenges,
00:04:42one of our crop of new bakers will be named Star Baker.
00:04:46While one will have to leave the tent.
00:04:50Welcome, bakers, to the tent.
00:04:52I know you're all a little bit nervous.
00:04:54I mean, I'm a little bit nervous.
00:04:55Are you?
00:04:56Yeah, I still get starstruck in front of Paul.
00:04:58His eyes, they're like sapphires in an arm bread.
00:05:02So, for your first ever challenge,
00:05:05the judges would like you to make a Swiss roll.
00:05:08Your Swiss roll must be beautifully decorated.
00:05:12And your sponge must have an inlay design
00:05:14and be rolled with at least two different fillings,
00:05:17creating the perfect swirl.
00:05:19I rolled him earlier.
00:05:22You have two hours.
00:05:24Okay, you ready?
00:05:25I'm ready. I'm born ready.
00:05:27Strap in.
00:05:28On your marks.
00:05:29Get set.
00:05:30Bake.
00:05:32Bake.
00:05:34Slightly overwhelmed.
00:05:36Feeling all right.
00:05:37Maybe I should feel more nervous.
00:05:38Maybe it's a full sense of security.
00:05:40Absolutely amazing to actually be in the tent.
00:05:42It's fantastic.
00:05:43I'm enjoying myself.
00:05:45I'm very nervous.
00:05:46Still quite shaky, to be honest.
00:05:50The perfect Swiss roll is very hard to achieve.
00:05:53It should be round, not oval.
00:05:55And then, of course, we want the perfect swirl.
00:05:58Woo!
00:05:59A Swiss roll sponge is quite malleable, actually.
00:06:01Beautifully soft.
00:06:02You don't want it to crack.
00:06:03And what we're asking for is an inlay into that sponge.
00:06:06This is the decorative batter.
00:06:08So it's just equal parts icing sugar, flour, butter, egg white.
00:06:11Basically, you draw all over a piece of paper,
00:06:14and on top of that, the sponge goes.
00:06:15So when it bakes, the inlay remains in the sponge.
00:06:18It's important that the colour's vibrant,
00:06:21because you must be able to see it.
00:06:23You want something bold, full of colour, and full of flavour.
00:06:26Of course I want it to taste absolutely delicious.
00:06:29But I want it to be surprising too.
00:06:31People saying, gosh, this is their first week,
00:06:33and look what they've done.
00:06:35Morning, Ian.
00:06:36Are you guys doing?
00:06:37Good, thank you.
00:06:38Yeah.
00:06:39Right, tell us all about your Swiss roll.
00:06:42So my Swiss roll is based on Queen's University in Belfast.
00:06:46It's where I started baking.
00:06:47So the end of my last exam,
00:06:49instead of going out, heart Ian,
00:06:51I baked my first loaf of bread.
00:06:53As you do.
00:06:54After graduating eight years ago,
00:06:56Ian and his girlfriend Dervla settled in Belfast.
00:06:59A software engineer of an artistic streak,
00:07:01Ian relaxes creating unique bread-based masterpieces.
00:07:05It's Paul Hollibread.
00:07:06His ambitious Belfast University inlay design
00:07:09will be baked into a sheet of chiffon sponge
00:07:11filled with flavours from a childhood favourite.
00:07:14A Northern Irish 15.
00:07:15It's like a wee tray back.
00:07:1615 digestives.
00:07:1715 cherries.
00:07:1815 marshmallows.
00:07:19And you just whack a tin of condensed milk on it.
00:07:22I'm really nervous this is going to be too sweet.
00:07:24It's not going to be too sweet.
00:07:26OK, well, I'll find out.
00:07:27While Ian celebrates his student days...
00:07:30Fifteens!
00:07:31Oh my gosh, I love fifteens!
00:07:33I'm so excited!
00:07:36Poor man's reliving the taste of her teens.
00:07:38In Hong Kong,
00:07:39I drink lemon tea every day,
00:07:42so I'm making lemon curd matcha cream Swiss roll.
00:07:47Bride of design,
00:07:48a poor man lives in Essex with her husband and two children.
00:07:51Hello everyone!
00:07:52When she's not stitching stunning wedding dresses,
00:07:54she bakes beautiful cakes for the local community.
00:07:56Look at that!
00:07:58She's hoping her combination of matcha and lemon works,
00:08:01as taste testing her creation has been tricky.
00:08:03I never really eat sweets.
00:08:05Don't eat sweets!
00:08:06I don't eat sweets.
00:08:07Biscuits?
00:08:08No.
00:08:09I bake them, but I don't eat them.
00:08:11Do you taste them?
00:08:11I taste them, but I don't...
00:08:13And then you spit it out?
00:08:14I try not...
00:08:16...tasting wine!
00:08:20These are nice!
00:08:21Lemons are on the menu for Leighton too.
00:08:23I'm going to take you to the Amalfi Coast.
00:08:26Last year, Eric and I were in Italy,
00:08:28and we loved the lemon groves,
00:08:30so I'm recreating that in a Swiss roll today.
00:08:33Originally from South Wales,
00:08:35software delivery manager Leighton
00:08:37now lives in Surrey with husband Eric
00:08:39and their Irish terrier.
00:08:40Silla, do you like Welsh cake?
00:08:42Packed full of zesty lemon curd and chantilly cream,
00:08:45Leighton's Swiss roll features a colourful lemon tree design.
00:08:49But there might be a problem with his inlay batter.
00:08:51There's a lot of bits and pieces.
00:08:53The butter was a bit cold this morning.
00:08:55Oh, we'll just mix out that little ball.
00:08:57Yeah, you know what, I'll...
00:08:58I mean, once I pipe it, it'll be fine.
00:09:01OK, pipe that pattern.
00:09:03Prue and Paul will be expecting striking inlays
00:09:06that stand out from the crowd.
00:09:07Right, so the black's going to be the outline
00:09:09for the university building, the red brick.
00:09:11Whatever the yellow is, the bright.
00:09:14And while Ian makes a start on his intricate architecture...
00:09:18It's making my eyes go cross-eyed.
00:09:20Aaron's taking on one of nature's
00:09:22most impressive feats of engineering.
00:09:24So this is a beehive design,
00:09:26because my sister loves bees.
00:09:28A computer systems architect,
00:09:30Aaron and his sister Yerusha live in London
00:09:33where they still enjoy making a mess in the kitchen.
00:09:35The earliest memory I had of you baking...
00:09:38The bread roll.
00:09:38You put it in the bin and the bin's set on fire.
00:09:42Aaron will roll lemon curd cream and blueberry
00:09:44and elderflower jam inside his highly decorated sponge.
00:09:48The thing that takes the longest is the inlay design.
00:09:51At home, I managed to do it once, but...
00:09:53You look so shocked.
00:09:56It was once, but I still managed to do it.
00:09:59Hasan's channelling positivity too.
00:10:01My decorative design is blue roses.
00:10:04I remember hearing blue roses means achieving the impossible.
00:10:07Hailing from South Yorkshire,
00:10:09yoga-loving Hasan is an analytical scientist
00:10:12and likes nothing more than to let loose
00:10:14after a hard day in the lab.
00:10:15Oh, my days.
00:10:17His decadent bake will see him roll chocolate sponge
00:10:19around thick caramel on a milk chocolate and coffee ganache.
00:10:23Hello. Hello.
00:10:24How far do you think you could go in this competition?
00:10:27You could get through today, right?
00:10:28Maybe tomorrow.
00:10:30Who do you think is good in here?
00:10:32Everyone, actually.
00:10:33Everyone's good.
00:10:33What, even him?
00:10:34Yeah.
00:10:34What about her?
00:10:35No way.
00:10:36No, she's really good.
00:10:36She's good as well.
00:10:37What about Prue?
00:10:38Prue's got a Michelin star.
00:10:39I've never seen a Michelin star.
00:10:41Is it to do with a Michelin man?
00:10:43Yeah, because it was...
00:10:43That guy made of tires.
00:10:45I think they just get someone to dress up as him
00:10:47and hand it out.
00:10:49Paul.
00:10:49Paul's the right shape.
00:10:51Paul's the Michelin man.
00:10:52That was the best kept secret and you've just stayed in.
00:10:56While the bakers put the finishing touches to their inlay designs...
00:10:59We're putting the sky on.
00:11:00Does this whisk you back to the Amalfi Coast?
00:11:03Then freeze them to firm them up before baking.
00:11:06Oh, okay.
00:11:07Oosh.
00:11:08Right, in there.
00:11:09Attention turns to sponge.
00:11:11Nice and soft.
00:11:12Its fluffy cloud-like crumb relies on whisking air into eggs and sugar.
00:11:17It's perfect.
00:11:18Right, here we go.
00:11:18Before folding in flour, taking care not to beat out all the important bubbles.
00:11:23Nice and gently.
00:11:24It's a bit green, isn't it?
00:11:26Because everyone loves brightly coloured green foods.
00:11:29Creative entrepreneur Tom and his partner George live in London.
00:11:33How much cream?
00:11:34Growing up, Tom learned to bake at the knee of his Danish grandmother, Toni.
00:11:37Put a lot of butter on.
00:11:39This is my kind of baking.
00:11:40Tom's Swiss roll will contain a swirl of blueberry compote and mascarpone cream,
00:11:44while his bright green sponge will be adorned in his family tartan.
00:11:47I don't want to put any pressure on Tom, but I am 16% Scottish.
00:11:5216%?
00:11:52I think that actually might be more than me.
00:11:54It's a foot.
00:11:58Sponge is gone.
00:11:59Okay, I'm gonna get my pattern out of the freezer.
00:12:01With their inlays frozen solid...
00:12:03Sponge is going in.
00:12:03The bakers must spread their batter carefully over the top.
00:12:07Like that.
00:12:09I haven't sifted in the flour.
00:12:11Panic.
00:12:12I've never forgotten the flour before.
00:12:15I'll do what I can without scraping the design off.
00:12:19And Leighton's not the only one struggling with his sponge.
00:12:22I'm not completely happy.
00:12:23It was a little bit lumpy,
00:12:25so I've had to knock a bit more air out of it than I would like to.
00:12:29A fitness fanatic with a blue belt in Brazilian jiu-jitsu,
00:12:32Toby works for a health and fitness start-up
00:12:34and lives in Warwickshire with his girlfriend, Sid,
00:12:36and their border collie lab, Bexley.
00:12:38Yes.
00:12:39Inspired by his mum's rhubarb crumble and custard,
00:12:42he'll fill his Swiss roll with rhubarb jam
00:12:44and alder flour-infused creme diplomat.
00:12:46If someone came in here now and attacked us,
00:12:50could you save my life?
00:12:52Maybe.
00:12:52Like, if Noel came and attacked you,
00:12:54could you, like, take him out?
00:12:56I'd feel confident if it was Noel.
00:12:57You could take Noel out, no problem.
00:12:59What do you mean, take me out to dinner?
00:13:00With a few jiu-jitsu moves.
00:13:01What would we do?
00:13:02You can't kill someone who's already dead.
00:13:05Jessica, good morning.
00:13:06Hello, Jessica.
00:13:07Hi, Jessica.
00:13:08Hi.
00:13:08Oh, wow.
00:13:09That's so good.
00:13:10That is exquisite.
00:13:11I drew my own hand.
00:13:13It's representing my sister.
00:13:15She's my favourite person.
00:13:17Jessica and sister Lucy grew up baking together.
00:13:20Oh, I'm going to put in all the elbow work.
00:13:22Jessica lives in London.
00:13:23A service designer by day,
00:13:24she's a drag king by night,
00:13:27performing as her alter ego,
00:13:29Oliver Close-Off.
00:13:30She'll fill her coconut sponge
00:13:32with a swirl of zingy grapefruit curd
00:13:34and a white chocolate and black pepper ganache.
00:13:36Oh, yes, please.
00:13:38That sounds amazing.
00:13:38Doesn't that sound good?
00:13:39You've ticked all the boxes for flavours and design.
00:13:42Now it's all down to the bake.
00:13:43Don't.
00:13:48Oi, man, what are you doing?
00:13:50Banging the bubbles out.
00:13:51Banging the bubbles out.
00:13:53It's obvious, Paul.
00:13:53Banging the bubbles out.
00:13:56Bakers, you are halfway through.
00:13:58You've got one hour left.
00:13:59Good Lord.
00:14:01Which is exactly how long I lasted on a juice retreat.
00:14:05In the oven we go.
00:14:07Time is on.
00:14:0812 minutes.
00:14:09We're in.
00:14:10We're stressed.
00:14:11As the first of the Swiss roll sponges begin baking...
00:14:15Leighton's playing catch up.
00:14:16I added the flour.
00:14:18Hopefully I haven't knocked out too much air.
00:14:21Purely nerves of the tent.
00:14:23And those nerves are about to go up a notch.
00:14:27Jam's on.
00:14:27Next, I'm going to do my creme pats.
00:14:30There's still fillings to do.
00:14:31There's a lot of stuff happening.
00:14:33So I've got my cherry jam, my coconut digesters,
00:14:35and then I still have to make my marshmallow cream.
00:14:37Not only must they be full of flavour...
00:14:39Oh.
00:14:40Lemon curd is so anxious.
00:14:42..but work in perfect harmony.
00:14:44I'm just cracking pepper down for the white chocolate whipped ganache.
00:14:47The warmth really complements the grapefruit curd.
00:14:50It's a mango passion for the earth and...
00:14:54We can smell it.
00:14:56Wow, that smells amazing.
00:14:57It's just delicious.
00:14:58I hope so.
00:15:00You guys will like it.
00:15:02Born and raised in Ukraine, Natalia left four years ago before war broke out,
00:15:07followed shortly after by her parents.
00:15:09They now live in Yorkshire, where along with Natalia's husband Harry
00:15:12and their three-year-old daughter Francesca,
00:15:14they remember home with a traditional Ukrainian family feast.
00:15:18That's not Ukrainian, that's a Yorkshire pudding.
00:15:19Her vibrant inlays inspired by the wildflowers of her homeland,
00:15:24while the tropical flavours are Harry's favourite.
00:15:26Is your husband glad you're on this?
00:15:28Yeah, he is so proud of me.
00:15:31Can he bake as well?
00:15:32No.
00:15:32What is he good at?
00:15:33I don't know.
00:15:34He is...
00:15:35I don't know.
00:15:36What's he good at?
00:15:37I don't know.
00:15:37I don't know why I married him.
00:15:40I'm sorry.
00:15:41He's watching.
00:15:41You can't say that.
00:15:43I'm sorry, my love.
00:15:45This is lemon curd.
00:15:47My great aunt would always make this amazing lemon roulade,
00:15:50so this is my take on her lemon zest role.
00:15:54Although she now lives in London,
00:15:55it's Scotland medical student Jasmine calls home
00:15:58and is happiest beating a path beside her local loch.
00:16:01A racy.
00:16:04As well as lemon curd,
00:16:06she'll add lemon zest to both her sponge and mascarpone cream.
00:16:09But her fresh flavours face stiff competition.
00:16:12There's a lot of people using lemons here.
00:16:14I'm just making my lemon curd.
00:16:16Ooh, I'm steaming up.
00:16:18Leslie lives in Kent
00:16:19and has worked as a hairdresser for the last 45 years,
00:16:22serving up curls and cake to her loyal customers.
00:16:24But granddaughter Mabel's her biggest fan.
00:16:27It is a big one.
00:16:29Leslie's lemon and blueberry Swiss roll
00:16:31features a white daisy inlay design,
00:16:33Mabel's favourite flower.
00:16:34She's my heartbeat.
00:16:36She really is.
00:16:37I can't wait to teach her baking.
00:16:39I want her to be able to do a curly blow-dry
00:16:41and bake a batch of cookies by the time she's fired.
00:16:44A bake-off first,
00:16:46this year's batch of bakers includes one more cake-making coiffure.
00:16:50There are two hairdressers in this temple.
00:16:52We're sorting, aren't we?
00:16:54We're going to get our hair done.
00:16:55Curly blues, all that.
00:16:57Nadia lives in Liverpool with her partner Daniel and her two daughters.
00:17:01Nadia, we're making fresh pioches.
00:17:03Inspired by Italian father Francesco, a chef,
00:17:06she's passing on the love of food to Maria and Rosabella.
00:17:09Put a bit of muscle into it.
00:17:11Nadia's Swiss roll is full of cherry and almond flavour
00:17:14with a generous glug of cherry liqueur in her jam
00:17:16and almond essence in her sponge.
00:17:18I can really smell all that almonds.
00:17:21I'm actually going to bring it out now.
00:17:23Because a Swiss roll sponge is so thin...
00:17:25Let's see.
00:17:26..the time between under and over baked is a matter of moments.
00:17:29It can go one way or the other very, very quickly.
00:17:32Get it out too soon...
00:17:34Yeah.
00:17:34..and they could be serving a claggy cake.
00:17:37One more minute.
00:17:38..but a minute over...
00:17:39It's not quite there.
00:17:40..and their sponge could crack when rolled.
00:17:42I'm happy!
00:17:44..but perfectly baked sponge won't matter...
00:17:46Oh!
00:17:47..sorry!
00:17:48..if their inlay designs haven't survived.
00:17:50Honestly, this part is totally terrifying.
00:17:54Peel off.
00:17:56Come on.
00:17:58Oh, it's getting tight.
00:17:59Those are my lemons.
00:18:01Superb.
00:18:02Oh, thank God.
00:18:04That's beautiful.
00:18:05Well done.
00:18:07That is epic.
00:18:09Now I just need to get it rolls.
00:18:12I'm gonna roll it to get the swirl into it
00:18:14while it's a little bit warm.
00:18:16I'm gonna put that in the fridge.
00:18:17While the sponge is cool...
00:18:19Carry on the lemon curd.
00:18:21..there's a scramble to finish fillings.
00:18:23This is my ganache.
00:18:24And then I can work on my caramel.
00:18:26..and start decorations.
00:18:27Do my chocolate.
00:18:29The marshmallow cream is gonna be right up to the wire.
00:18:31It's crucial every curd, jam and ganache
00:18:34is cool before the bakers begin assembly.
00:18:37Quick, quick, quick!
00:18:38If either their sponge or fillings are still warm...
00:18:42..they risk serving Paul and Prue a Swiss roll
00:18:45without its signature swell.
00:18:47I mean, how stressful can making a cake be?
00:18:50Uh, what do I do?
00:18:52Toby's about to find out.
00:18:54I need to make my creme pat again.
00:18:56It's a little bit lumpy.
00:18:58And so is Hassan.
00:19:00My caramel seeds up quite bad.
00:19:02I'll have to do it again.
00:19:04Not ideal.
00:19:07Bakers, you have 15 minutes left.
00:19:11Oh, no.
00:19:12Exciting, isn't it?
00:19:13Take two on the creme pat.
00:19:15I knew the pressure in here would be real.
00:19:18And it's real.
00:19:20As Toby and Hassan race to finish their fillings...
00:19:22This caramel looks much better,
00:19:25but I just need it to cool down,
00:19:26get it chilling for as long as possible.
00:19:29It takes a while.
00:19:30The rest of the bakers are starting to assemble.
00:19:33Oh, no.
00:19:34We've got a slight crack.
00:19:37Oh, dear.
00:19:38I don't think I baked it for long enough.
00:19:41Oh.
00:19:41Jam going in, baby.
00:19:43Perfect texture.
00:19:44Does this look like jam to you?
00:19:46Crunchy jam.
00:19:48Whipped ganache.
00:19:49Mecha.
00:19:50Queen.
00:19:50What else?
00:19:51Lots of cherries.
00:19:53Hobbits.
00:19:54Wood.
00:19:54Bakers, you have five minutes left.
00:19:58Oh, my God.
00:19:58You all right?
00:19:59To the wire.
00:20:00Creme pat's still hot, but we are where we are.
00:20:03Hassan's feeling the heat, too.
00:20:05My caramel's still a little bit too warm.
00:20:08It's risky business.
00:20:10Right, I'm starting to roll.
00:20:12Like a...
00:20:13...socia maker.
00:20:16No good times.
00:20:19Oh, God.
00:20:21Oh, no.
00:20:22It's split.
00:20:23Oh.
00:20:25It's not the prettiest.
00:20:28I'm very happy with that.
00:20:29It looks like a Swiss roll.
00:20:30While the rest of the bakers begin decorating...
00:20:34Toby and Hassan...
00:20:35I'm just gonna put my fillings in.
00:20:38..are out of cooling time.
00:20:40The caramel's still quite soft.
00:20:41I mean, it looks good, but it's gonna be a horrible mess.
00:20:44Bakers, this is your one-minute call.
00:20:48I've got to roll it up.
00:20:50Ah, this is gonna go everywhere.
00:20:52I'm gonna pipe fat cream daisies.
00:20:55So, this is chocolate 20 comb.
00:20:57I made green and flowers.
00:20:59Beautiful.
00:21:01Mmm.
00:21:02It's a Swiss roll.
00:21:03It's got no cracks.
00:21:04Oh.
00:21:05It's got no stability.
00:21:07Flaked almonds.
00:21:08Hide and malta shoes.
00:21:10Soft sins.
00:21:11Done.
00:21:14I've had a mare.
00:21:16I've had a right mare.
00:21:17Bakers, your time is up.
00:21:24Please step away from your Swiss rolls.
00:21:28That's your first bite done!
00:21:30Woo!
00:21:31Yes!
00:21:32Oh, my God.
00:21:33Look at that.
00:21:34I'm in shock.
00:21:36That's crazy.
00:21:37I'm proper...
00:21:38I proper mucked it.
00:21:40Yeah.
00:21:41Ain't no swirl there.
00:21:47For the very first time, the bakers will now face the judgement of Paul and Prue.
00:21:51Hi, Tom.
00:21:53How are you doing?
00:21:57I think you've done an amazing job.
00:21:59It's the right shape.
00:22:00It's amazingly dramatic to look at.
00:22:02Fascinating, Cully.
00:22:04Tartan is really neatly done.
00:22:06Let's have a look at this.
00:22:07It's got a good swirl.
00:22:13I think it's delicious.
00:22:15Very light.
00:22:15The sponge is light.
00:22:16The filling is light.
00:22:18It's unique.
00:22:18I've never seen anything quite like that before.
00:22:20Lovely.
00:22:21Well done.
00:22:21Thank you so much.
00:22:22That was good.
00:22:23Yeah, it was nice.
00:22:27It does look good.
00:22:28I like the colour.
00:22:29I love the pizza on the side.
00:22:30It's holy lemons.
00:22:33Right.
00:22:34I'll give you a big slice of Prue.
00:22:36It's a good swirl.
00:22:38Very good lemon.
00:22:40Flavour-wise, it's nice and tart.
00:22:42But I think you've just gone over on the bacon.
00:22:48Happy with it?
00:22:50No.
00:22:52Not really much of a swirl.
00:22:54I think I had a little bit too much filling in there.
00:22:58Flavour's beautiful.
00:22:59Is it?
00:23:00Nice balance between the lemon curd and blueberry.
00:23:02And the sponge is baked beautifully well.
00:23:04Your issue is the swirl itself.
00:23:10Love the decoration.
00:23:11But you covered two thirds of it.
00:23:12Can you lift it off?
00:23:14You see, I think that's much more impressive.
00:23:16OK.
00:23:22I love that.
00:23:23Beautiful flavour.
00:23:25He's done a great job.
00:23:26I think the design's great.
00:23:27The sponge is being well-paid and a great balance of flavours.
00:23:30Well done.
00:23:30Cheers.
00:23:30Thank you very much.
00:23:31How dare they strip your cake down.
00:23:34They took its pants off.
00:23:40I think you've had issues.
00:23:42Yeah.
00:23:42That's covering up a multitude of sins.
00:23:44I took it all three minutes earlier.
00:23:46That's what my problem was.
00:23:47And then it broke.
00:23:47Let's see what it tastes like.
00:23:50Did you put almond essence in there?
00:23:52A little bit of...
00:23:52I think there's a bit too much.
00:23:53The almond extract, I agree, it's a little bit heavier,
00:23:55but the cherries needed more of a punch to balance out the almond.
00:23:58They're a little bit too sweet.
00:24:00OK.
00:24:03I like the decoration.
00:24:04It proves the Swiss roll that'd be that one.
00:24:08I think it's delicious.
00:24:10I just think there's too much filling.
00:24:12Too much of the matcha cream and not enough curd.
00:24:15The herbal texture is very good.
00:24:17But the balance of it is not quite right.
00:24:22Your sponge has gone very much oval rather than round.
00:24:25Yeah.
00:24:26I think I knocked too much air out of it.
00:24:27Yeah.
00:24:28OK.
00:24:28Let's have a quick look at this.
00:24:30Was this warm when you put it all in?
00:24:31It was to the wire, yes.
00:24:33Yeah, you can see it's all disappeared.
00:24:35Tastes like rhubarb and clustered.
00:24:37I love it.
00:24:37Good.
00:24:38I think the flavour's lovely.
00:24:39I think the texture's wrong.
00:24:40It's a bit chewy.
00:24:42Yeah.
00:24:46It's really artistic and interesting, but it doesn't show up as much as I'd hoped it would.
00:24:55I actually really like the flavour, but the curd has not been done well.
00:24:58It needs to be much thicker.
00:24:59The flavour's great.
00:25:00It's the texture.
00:25:01Yeah.
00:25:03What I think is so lovely is it absolutely looks as if it's embroidered.
00:25:08Thank you so much.
00:25:08It's beautiful.
00:25:09I love that.
00:25:14It's delicious to eat.
00:25:15Yeah.
00:25:16However, you've overbaked a sponge.
00:25:19OK.
00:25:20But flavour-wise, stunning.
00:25:22OK.
00:25:23Thank you so much.
00:25:24Well done.
00:25:30I love your design.
00:25:32Those colours are just wonderful.
00:25:34It's a bit tough, isn't it?
00:25:38Oh, there you go.
00:25:39I think that's because my cold butter this morning.
00:25:43It is the butter.
00:25:44It's almost created a skin.
00:25:49The sponge itself I find a little bit claggy.
00:25:53I think it could come down to your folding.
00:25:55Folding the flour in.
00:25:56Yeah.
00:25:56The flavours, though, are very good.
00:26:02Sir Hassan, not your best morning.
00:26:04No.
00:26:05Yeah, quite disappointed myself.
00:26:06It looks like a roulade rather than a Swiss roll.
00:26:08Oh.
00:26:11Wow.
00:26:12If I had a ball of ice cream next to this in a bowl,
00:26:15I would be totally happy.
00:26:16Yeah, absolutely.
00:26:17Flavour-wise, stunning.
00:26:18Absolutely delicious,
00:26:19but it looks like it's been dropped out of a tree.
00:26:23OK, cheers.
00:26:24It did say stunning and delicious.
00:26:26Yeah, but looked like it fell out of a tree.
00:26:33That is one mighty impressive-looking Swiss roll.
00:26:38It's a shame it's sat down on itself.
00:26:40It's a wee bit of an opal, yeah.
00:26:41But that design is...
00:26:43Extremely impressive.
00:26:44It's amazing.
00:26:49The flavours are stunning.
00:26:51I was nervous that the marshmallow and the jam would make it all too sweet, but it's delicious.
00:26:56You left the condensed milk out.
00:26:57I'm glad to see it.
00:26:58It's such a student thing.
00:26:59I'm 29.
00:27:00I'm not a student anymore.
00:27:02You look 15.
00:27:07I thought I was taking a bit of a risk.
00:27:09I couldn't have possibly imagined that it would turn out as good as it did.
00:27:13First one in the bag.
00:27:14No major mess ups.
00:27:16But definitely not getting ahead of myself and, like, thinking,
00:27:18Oh, it went great.
00:27:19Because I practiced that one a lot.
00:27:20They all have crafted the design and flavours.
00:27:26I'm so happy.
00:27:27It was a little bit firm.
00:27:29It's the first time that has happened.
00:27:31It's the curse of the ten.
00:27:32I think, like, Prusa, I think it's not my best day.
00:27:34I'm lagging behind, so praying that the technical is something that I have made before.
00:27:39Just get on with it.
00:27:40That's what my husband said.
00:27:41Just get on with it.
00:27:46Each week, the bakers face a mystery second challenge shrouded beneath Gingham.
00:27:51Hello, bakers.
00:27:52Welcome back to the tent.
00:27:53It's time for your technical challenge set for you by Captain Cakeman himself, Paul Hollywood.
00:27:58Paul, have you got any words of wisdom for our beautiful bakers?
00:28:02First of all, don't panic.
00:28:03Use your baking intuition.
00:28:05It is going to be difficult, but it's not impossible.
00:28:08Comforting, but it's not impossible.
00:28:09Almost impossible, but not impossible.
00:28:12So, as always, this challenge is judge blind.
00:28:15So, Paul, Prue, you may now leave the tent.
00:28:18Thank you so much.
00:28:19You know what they're going to do?
00:28:20What?
00:28:20Thumb wars.
00:28:21Smart money's on Prue.
00:28:23She's got big thumbs.
00:28:24They're like turkey drumsticks.
00:28:26The judges would like you to bake
00:28:28nine perfectly decorated fondant fancies.
00:28:33The judges are looking for light sponge,
00:28:35well-set jam, smooth buttercream, and precise fondant decoration.
00:28:40You have two hours and 15 minutes.
00:28:43Sounds easy, right?
00:28:44It does sound easy, but there's a little twist-a-rooney.
00:28:47You'll need to figure out the flavours and the recipe all by yourselves,
00:28:51using only some of the ingredients in front of you.
00:28:55There's a perfect example of a fondant fancy
00:28:58underneath your gingham cloth.
00:29:00You have five minutes.
00:29:01Get your detective hats on,
00:29:03because your five minutes start now.
00:29:08I've never made one of these before.
00:29:10First time for everything.
00:29:12Jasmine did say, literally as we went to the loo earlier,
00:29:14she was like...
00:29:15There's one thing that I really, really hope it's not.
00:29:17A fondant fancy.
00:29:19Just trying to work out the flavours.
00:29:21I think it's cherry.
00:29:23You want to go for cherry, but it really tastes like raspberry.
00:29:26There's definitely almond notes to it.
00:29:28I'm not sure.
00:29:30I'm just going to eat the whole thing and hope for the best.
00:29:33So, Paul, fondant fancy.
00:29:35This is going to be challenging for our bakers.
00:29:36We've obviously taken the recipe away,
00:29:38but left them with all the ingredients,
00:29:39and a few more on top of that.
00:29:41But essentially, what is in this is raspberry and almond.
00:29:45When I say almond, I don't mean grand almonds,
00:29:46I mean almond extract, which is where the flavour's going to come from.
00:29:49But we've given them browned almonds as well.
00:29:51We've given them everything.
00:29:52We've given them a perfect example,
00:29:54so they should understand what type of sponge it is.
00:29:56Once they have the sponge ready,
00:29:58then they've got to prepare the buttercream.
00:29:59Again, it has almond extract in there.
00:30:01Also, it's got the jam, raspberry jam,
00:30:03and raspberry flavouring in the fondant's icing.
00:30:05That is delicious.
00:30:06It is.
00:30:07Their first time in the tent,
00:30:09and we've given them a really difficult technique.
00:30:12Who's that?
00:30:12Great, isn't it?
00:30:14LAUGHTER
00:30:17Bakers, your five minutes is up.
00:30:20You ready?
00:30:21On your marks.
00:30:23Get set.
00:30:24Taste and bake.
00:30:26Oh, my God!
00:30:28The bakers must now hand back their fondant fancies.
00:30:31I should have ate all of it.
00:30:32I don't know what I'm doing.
00:30:33And have just two and a quarter hours to complete the challenge.
00:30:36I'm just going to start.
00:30:37What the hell am I doing here?
00:30:39Lime my tin, make my sponge.
00:30:40When I was younger, I would make microwave cakes with my mum.
00:30:44Just equal parts of everything, and it's a foolproof sponge.
00:30:46Fingers crossed it is foolproof today.
00:30:48They've given us lots of ingredients,
00:30:50so I'm going to have to work out whether there's ground almonds in the sponge.
00:30:53I don't think there is.
00:30:54The flavouring pool sponge comes entirely from almond extract.
00:30:58Well, that's potent.
00:30:59The additional ground almonds will produce a dense sponge lacking in rice.
00:31:04I've risked it, and I've put the ground almond in the mixture.
00:31:07One tablespoon.
00:31:0930 grams of ground almonds.
00:31:11It's a bit girdled, but it'll be all right.
00:31:14Chuck it all in. Why not?
00:31:15Let's see.
00:31:16You're going fast. Watch yourself.
00:31:18Oh, no.
00:31:19Go faster, go faster.
00:31:20Come on.
00:31:20Woo!
00:31:21You ride by the seat of your pants, don't you?
00:31:23I haven't got a clue what I'm doing today.
00:31:25You're a jazz baker.
00:31:27I'm happy with the consistency.
00:31:29Oh, this is very dry.
00:31:30This is like bread dough.
00:31:31I'm trying to get my sponge in as soon as possible to give it time to cool.
00:31:34Seems like a kick.
00:31:36We're going in.
00:31:37Hope it will be good.
00:31:39Sleep tight.
00:31:40Set the timer.
00:31:41I think 15 minutes.
00:31:44180.
00:31:44Regular baking temperature.
00:31:46170.
00:31:47Until I think it's right.
00:31:49I'm going to go for 15 minutes, and then I'm going to check.
00:31:51Now I'm going to make the jam.
00:31:52They've given us the options.
00:31:53Cherry, raspberry, or strawberry jam.
00:31:56I've got a feeling it was raspberry.
00:31:58I think it's raspberries.
00:31:59I have no idea.
00:32:00So I've just chucked them in.
00:32:01Jessica, how you doing?
00:32:02I think I'm okay.
00:32:04My sponge is in.
00:32:05Do you think your drag king would be coping better with what's going on?
00:32:09Oliver clothes off.
00:32:11Has way more confidence than I do.
00:32:14Yeah.
00:32:14How would you be dealing with this thing?
00:32:16There's a lot of swagger.
00:32:17Really?
00:32:17There's a lot of hole in the crutch area.
00:32:19Yeah, it's a bit explicit.
00:32:20Saving me jam.
00:32:21Looks great.
00:32:22And it's smooth.
00:32:23So that's a small win.
00:32:24So I'll chuck my sponge.
00:32:27It's a little sticky.
00:32:29Needs a bit more.
00:32:29A sponge not rising in the centre.
00:32:32I've also brought it down to 170, because we're getting quite a lot of browning.
00:32:36Bakers, you are halfway through.
00:32:39How much?
00:32:39Next, I'm going to make my buttercream.
00:32:42Like the sponge, Paul's buttercream is flavoured with just a hint of almond extract.
00:32:48That's good.
00:32:48Okay.
00:32:49Love that.
00:32:49So I put in a wee taste of honey.
00:32:51I think that might have been the flavour, but I have no idea.
00:32:54My cake would be too well.
00:32:55It's close.
00:32:57It's coming out.
00:32:57Still liquid.
00:32:59Interesting.
00:33:00Seems good.
00:33:02It's risen really nicely in the middle.
00:33:03Cool.
00:33:03Yeah, we're seeing about a half of what it's meant to be.
00:33:06I'm concerned about the middle here.
00:33:08It's a wee bit soft.
00:33:09Ian, we can't have no nerves in the tent.
00:33:11What are we going to do?
00:33:12I mean...
00:33:12We could meditate.
00:33:13I would love a wee meditation.
00:33:14Close your eyes.
00:33:15All right.
00:33:15And take yourself to a beach.
00:33:17Okay.
00:33:17Locking out all the noise around you.
00:33:20Um...
00:33:21The waves are crashing.
00:33:23They're taking me out to sea.
00:33:24Don't speak.
00:33:25Just hum.
00:33:26I'm just up in the tent because I kind of need it to, like, be cooked now.
00:33:29How long have we got?
00:33:30Bakers, you have half an hour left.
00:33:32How do you know?
00:33:34You've got no watch.
00:33:35No lie.
00:33:37The whole thing's a lie.
00:33:38Oh, no.
00:33:39My cake has collapsed in the middle.
00:33:41We've had a mare.
00:33:42Hopefully, though.
00:33:43And they just don't eat the central one.
00:33:44I'll just hide it.
00:33:45I'm starting my fondant icing.
00:33:47I'm going to make it the way I normally make it at home.
00:33:49Just going to do the sugar with some water.
00:33:51No idea.
00:33:52Uh, what else?
00:33:53Paul's fondant icing contains raspberry extract.
00:33:56Do you know what?
00:33:57I'm going to add a little bit of cherry.
00:33:59I think it's rose water.
00:34:00That was a lot of cherry.
00:34:02And should be coloured a deep pink.
00:34:04It's going kind of heavy.
00:34:05I've added too much water.
00:34:07It's like a pastel-y pink.
00:34:08That looks good.
00:34:09Did you just put your finger on my sponge?
00:34:10No.
00:34:11You almost put your finger on my sponge.
00:34:13Almost.
00:34:14My hands are clean.
00:34:15It almost looks like a flapjack.
00:34:17Trim the edges, then measure it, and then nine equal bits.
00:34:20Very exact.
00:34:21My degree was maths.
00:34:23I still can't add up.
00:34:24It looks a little bit on the brown side.
00:34:26That looks like the back of Paul's hand.
00:34:28When he's judging, just imagine him getting his, like, tan put on
00:34:31with a fireman's hose.
00:34:33No, because I'll just laugh.
00:34:33No, because I am actually going to do that.
00:34:35And his skimpy breeze.
00:34:35With his goggles on.
00:34:36No, because I won't be able to keep a straight face.
00:34:38And me like that.
00:34:38I'm going to have to tell him what you said.
00:34:40I can't serve that.
00:34:41This is raw.
00:34:42So, uh, no-one's getting that one.
00:34:44We're doing eight fondant quantities.
00:34:46Now we're going to fill these all with jam.
00:34:47Jamey in a hole.
00:34:48I'm frankencaking them to make them roughly about the same height
00:34:52to compensate for my shoddy cutting.
00:34:53I am going to put the lids back on.
00:34:55I'd rather overfill that one.
00:34:57We'll hide that in the middle.
00:34:58Bakers, you have ten minutes.
00:35:02I'm just adding my buttercream on top.
00:35:04Nine little blobs.
00:35:05My buttercream is slightly too soft.
00:35:07I'm hoping that the icing covers a multitude of sins.
00:35:09Maybe it will.
00:35:10Maybe it won't.
00:35:10I'm scared.
00:35:11Here it goes.
00:35:13Over the top.
00:35:15Oh, but they're really taking a lot of icing.
00:35:17Should've crumb-coated with buttercream.
00:35:20Didn't think.
00:35:20They're like little fairy cakes, aren't they?
00:35:22They look disgusting.
00:35:25Messy.
00:35:26I'm so sorry.
00:35:28This is a hot pink mess.
00:35:31Bakers, you have one minute left.
00:35:33I really love taking it right to the wire.
00:35:35Oh, my God, these are hideous.
00:35:37Kind of blended together.
00:35:39I don't think they look that bad.
00:35:41The final fancy.
00:35:43Do not drop them.
00:35:45Oh, what should I do?
00:35:47I'm going to put the worst one at the back.
00:35:49Bakers, your time is up.
00:35:53Well done.
00:35:54I love them.
00:35:55In fact, I might pick another name tonight.
00:35:59Please bring up your fondant fancies
00:36:01and place them behind your photos.
00:36:03Oh, my God, mine is stuck with icing tonight.
00:36:05The table.
00:36:06Oh, my gosh.
00:36:07Totally well done.
00:36:09Yay!
00:36:09They look so good.
00:36:11Wow.
00:36:12What a fancy table.
00:36:17It's judgment time for the baker's first technical challenge.
00:36:21OK, so what we're looking for are nine beautifully formed fondant fancies.
00:36:26Almond buttercream with an almond sponge with a raspberry fondant on the outside.
00:36:30Raspberry jam in the middle as well.
00:36:32You had a lot of red herrings, ground almonds.
00:36:35Definitely not inside because you'll not get the height,
00:36:38but we'll test them and see what they're going to taste like.
00:36:40These are pretty small proof.
00:36:42I'm guessing ground almonds.
00:36:44Yes.
00:36:44Be interesting to see what's inside.
00:36:46They've managed to get some jam in there.
00:36:48OK.
00:36:49I don't think it's bad.
00:36:50It's just very small.
00:36:51OK.
00:36:52Beautifully high.
00:36:52The height on these are good.
00:36:54I can't believe we're going to have 12 of these.
00:36:58I do think there's ground almonds in there, but the colour's not bad.
00:37:01Now, these are...
00:37:03Pretty messy.
00:37:03But they're all messy, so there is consistency.
00:37:07But the colour's the right tone.
00:37:09It is quite dense sponge.
00:37:11Moving on to our pink fancies.
00:37:13That's not the colour we wanted.
00:37:14They're quite neat.
00:37:16There's a very strange flavour in there.
00:37:18Is it a rose?
00:37:19What the?
00:37:21That's way off base.
00:37:23OK.
00:37:23I quite like the colour of these.
00:37:24The height is very good.
00:37:25The decoration, it's very neat.
00:37:27They're all the same.
00:37:29There's ground almonds in there.
00:37:31It's quite nice cake.
00:37:32Moving on...
00:37:33This is abstract decoration.
00:37:35The colour's good.
00:37:37Ground almonds again.
00:37:38I think it's raspberry jam.
00:37:40Someone cut the finger.
00:37:41I mean, that is way, way too dark.
00:37:43Yeah.
00:37:44Wow, that's tough.
00:37:45Yeah, it is very overbaked.
00:37:46Absolutely solid.
00:37:47Like cardboard.
00:37:48It's got ground almonds in there.
00:37:49And it's got too much icing on it.
00:37:51Right.
00:37:51The colour looks quite nice.
00:37:52It's very shallow.
00:37:53Very small.
00:37:54It should have risen more than that.
00:37:55I imagine that's because there are ground almonds in there.
00:37:59It's a nice almond flavour.
00:38:00There is a tartness to that coming from the jam.
00:38:02It's good.
00:38:03These are minute.
00:38:04This is too pink and clumsy.
00:38:06The flavours aren't too bad.
00:38:08With the ground almonds in there, it's really...
00:38:09It doesn't look great either.
00:38:10It's really pushed it down.
00:38:11These are quite high.
00:38:12The colour's not bad.
00:38:13They're more or less the same.
00:38:14Just look a bit clumsy.
00:38:15Yeah.
00:38:15I mean, it's the piping.
00:38:20Jerry.
00:38:20Might be in fondant.
00:38:22Moving on to this.
00:38:23It's much too much icing.
00:38:24Yes.
00:38:25That sponge is not good.
00:38:26Very dry.
00:38:27I like the flavour.
00:38:28I don't mind it.
00:38:29What?
00:38:31This is the mama one and this is the baba one.
00:38:34What's going on?
00:38:35Hang on.
00:38:36One, two, three, four, five, six, seven...
00:38:37Where's the other one?
00:38:38Got a confession.
00:38:41Got no almond in the bus cream?
00:38:43The honey.
00:38:44Could be a sweetener, yeah.
00:38:45OK.
00:38:46Pru and Paul will now rank the bakers from worst to first.
00:38:49In 12th place, this one here.
00:38:52Tom.
00:38:53Over baked.
00:38:53They're too dark and I won't go on, but they're not very good.
00:38:56That's very nice.
00:38:57In 11th spot, we have Hoyman.
00:39:00Why did you decide to put a completely different flavour in there?
00:39:03I don't know.
00:39:04And in 10th, we have this one.
00:39:06Hassan.
00:39:07They're a bit pale, messy.
00:39:09Terrible.
00:39:11Jasmine is 9th, Ian's 8th, Nadia's 7th, Leighton's 6th, Leslie 5th and Aaron 4th.
00:39:19In third spot, we have this one.
00:39:22Natalia, these weren't bad.
00:39:23The actual colouring and the neatness was the thing that we liked.
00:39:26In second place, we have this one.
00:39:31Jessica, you look astonished.
00:39:33I am.
00:39:33Well, they're pretty neat.
00:39:35They're nicely risen.
00:39:35They tasted good.
00:39:36Good job.
00:39:37Thanks.
00:39:37Which leaves number one.
00:39:42No, no, no, no.
00:39:43No, no, no.
00:39:45Don't clap.
00:39:46You did have ground almonds, but you managed to get the overall look.
00:39:50The colour was right.
00:39:51The decoration was good.
00:39:52So, well done.
00:39:54I am so relieved.
00:39:56I feel like I had a little bit to prove after this morning.
00:39:59I'm absolutely buzzing.
00:40:00I'm almost vibrating.
00:40:02God, it's brutal, isn't it?
00:40:04That is the rollercoaster of Bake Off.
00:40:06Everything just went wrong from the off.
00:40:08I'm quite nervous, yeah.
00:40:10Not very good on the technical and not very good on the signature.
00:40:12So, it's not looking good.
00:40:18The bakers have just one more challenge before someone is named Star Baker.
00:40:22And someone must leave the tent.
00:40:24We're back.
00:40:26This is exciting.
00:40:27First cake corner.
00:40:28We've got a lovely set of bakers.
00:40:31And I love the fact that we set a really difficult technical.
00:40:34Toby did the best.
00:40:36Even you wasn't impressed with that.
00:40:37They gave a round of applause in and you went, no.
00:40:39No, no, no.
00:40:40Calm down.
00:40:41And when you look at how he did in the signature, it was pretty poor.
00:40:45But when you look at the other side of the coin, I thought Tom, for instance, did an amazing job
00:40:48with the tartan.
00:40:49But then last in the technical.
00:40:51Yeah.
00:40:51How did that happen?
00:40:52And Jessica.
00:40:52Jessica, again, she's a real talent.
00:40:54Yeah.
00:40:54And she's really artistic.
00:40:55I agree.
00:40:56So, what about Natalia?
00:40:58Signature-wise, she did really well.
00:40:59And then she did well in the technical.
00:41:01I'm hoping that Hassan has a better day today.
00:41:03Oh, I love Hassan.
00:41:04He's a lovely guy, but he did have the most disastrous signature.
00:41:08And later.
00:41:09Yeah.
00:41:09He's in a bit of danger coming into the showstopper.
00:41:12So, today's really going to matter.
00:41:13I'm really excited.
00:41:14It's good to be back.
00:41:15I've missed you guys.
00:41:16What do you mean?
00:41:17We all live together.
00:41:24Oh, welcome back to the Tent Bakers for your showstopper challenge.
00:41:28Today, Paul and Prue would love you to make an exquisite landscape cake.
00:41:33No cheating.
00:41:34You can't pick a landscape that's already a cake.
00:41:37Eccles, Dundee, Pontefrat.
00:41:40I mean, they're all lovely places, but this is Bake Off.
00:41:44We need you to think outside the box.
00:41:46You've got four hours to take us on a journey.
00:41:49On your marks.
00:41:50Get set.
00:41:51Bake.
00:41:54These poor bakers, for their very first showstopper challenge,
00:41:58are being asked to make a landscape cake.
00:42:01Scary.
00:42:04A little dance.
00:42:06Taste and texture is obviously critical in this.
00:42:08What's important is the choice of sponge?
00:42:10I always say I love a tender sponge.
00:42:12But the truth is that's not the right kind of sponge for building.
00:42:15It would just get squashed.
00:42:17You're thinking on multilevels with this.
00:42:19You're thinking design, the flavor combinations, and then structural integrity.
00:42:25It's quite a warm day today.
00:42:26If anything is the slightest bit warm, not only will the icing melt on it,
00:42:31or the filling run, the cake itself will collapse.
00:42:34I want to see beautiful landscapes that taste great.
00:42:39Morning.
00:42:40Good morning.
00:42:40Good morning, Leigh.
00:42:41So, tell us all about your landscape.
00:42:43So, I'm doing my hometown of Swansea.
00:42:47The Mumbles.
00:42:47I'm taking you to the Mumbles.
00:42:48Oh, are you?
00:42:49So, I'm going to do the Mumbles lighthouse, Oystermouth Castle,
00:42:52the Brecon Beacons just behind with all the daffodils here.
00:42:56I'm getting really worried now, because you're really building this up.
00:42:59Leighton's ode to the green, green grass of home
00:43:02will be built from his favorite cake growing up.
00:43:04On a Sunday, my mother baked a Victoria sandwich.
00:43:08So, to take us back to my hometown, I'm going to do the Mumbles.
00:43:13And a Victoria sandwich.
00:43:14And a Victoria sandwich.
00:43:14And a Victoria sandwich.
00:43:16While Leighton opts for an all-time classic...
00:43:18This is going to be my blackberry and pistachio cake.
00:43:20Jasmine's taking the road less traveled.
00:43:22Once I've got this in the oven, I'm going to make a cardamom cake.
00:43:25This cardamom has got a pretty strong flavor.
00:43:27You've got to be careful when you don't want it to end up tasting of,
00:43:29I don't know, soap.
00:43:30The unique flavors in Jasmine's three-tier landscape cake
00:43:33are a nod to her holiday's berry picking in the Scottish Highlands
00:43:36and her best friend's favorite ice cream.
00:43:39I like that color.
00:43:40The pistachio is for Daisy.
00:43:41She's the one who got me on the show.
00:43:43She pretty much said, if you don't do it, I'm going to...
00:43:45I'm going to enter you.
00:43:46Yeah.
00:43:46Were you quite nervous of doing it?
00:43:48I just didn't really think I was...
00:43:50Good enough.
00:43:50Yeah.
00:43:51And now you're here and you've seen all the other bakers.
00:43:53And I'm like, I'm definitely not.
00:43:55Daisy!
00:43:56Daisy, what have you done?
00:43:58Who do that for?
00:43:59While Paul and Prue will expect beautifully soft sponges...
00:44:02It's a bit more solid than I'd want it to be.
00:44:05...it's crucial they're robust enough for the bakers to build their landscapes.
00:44:08This is a chocolate stout cake.
00:44:10I'm using stout because it's my favorite drink.
00:44:13And it really does add a lot to the complexity of the chocolate cake.
00:44:17But this cake is so moist.
00:44:20Stability is a fairly big concern of mine.
00:44:22Ian will carve his rich chocolate and stout sponge to build his local beauty spot, Downhill Beach.
00:44:27It's one of my favorite places in the world.
00:44:30Last summer I got sunburned for the first time on a beach in Ireland.
00:44:34So it holds a very special place in my heart.
00:44:38Ian's not the only baker risking a moist sponge.
00:44:41I'm using quite special apples.
00:44:43I lived with this wonderful lady called Betty.
00:44:46She was in her 90s.
00:44:48She had this apple tree.
00:44:49She knew I was applying for Bake Off and wanted to see me in it.
00:44:51But I never made it when she was alive.
00:44:53So I preserved some of her apples.
00:44:57Betty's apples will be added to a sticky toffee sauce
00:44:59and drizzled over Jessica's spice apple sponge
00:45:02to form Lake Bunyoni in Uganda where she spent a very special birthday morning.
00:45:06I basically stayed in a hammock and then woke up to the most beautiful sunrise.
00:45:10I love the idea of the toffee apple.
00:45:12It's quite autumnal actually.
00:45:13You get some really rich flavors.
00:45:15I'm looking forward to this.
00:45:16Good luck.
00:45:17For Betty, right?
00:45:18For Betty.
00:45:19So this is pumpkin puree.
00:45:20It smells horrible but it tastes amazing.
00:45:23Hasan's also hoping to wow with winter warming flavors.
00:45:26There's pumpkin spice mix, cinnamon, nutmeg, ginger, cloves and a little bit of allspice.
00:45:32Hasan's spiced pumpkin sponge will form the base of the bamboo forest he visited in Japan.
00:45:36A landscape he's hoping will put him back on the path to success.
00:45:39Have you practiced it?
00:45:41Yes.
00:45:42Ish.
00:45:44You struggled a little bit yesterday.
00:45:46This one has to be spot on.
00:45:48Going in.
00:45:49The sheer scale of today's showstopper challenge.
00:45:52I'm making six tears.
00:45:54Means managing their ovens.
00:45:55All right.
00:45:56Will test the bakers to their limit.
00:46:02Start.
00:46:02As the first sponges hit the heat.
00:46:05It's done.
00:46:06There's no time to rest.
00:46:08Now I need to start on the second batch.
00:46:10With more cake to make and fillings to begin.
00:46:13Welsh jam.
00:46:14It's made with love.
00:46:15Extra.
00:46:16Coffee liqueur.
00:46:17Make them drunk.
00:46:19Poiman's boozy buttercream will fill layers of coffee and walnut sponge.
00:46:23Stacked to form Hong Kong's Lion Rock Mountain.
00:46:26When I was a child, I used to take the bus to go to school.
00:46:30Lion Rock got the tunnel.
00:46:32Every time when the bus gets full, then it's like halfway through.
00:46:37So lovely.
00:46:37So when you're in the tunnel, you know you're nearly home.
00:46:39Yes.
00:46:40Tom's reliving a happy childhood too.
00:46:43I was super lucky growing up.
00:46:45My Danish granny had a farm in Iceland and it's just the most stunning country ever.
00:46:50He'll recreate the wild landscape he spent many happy summers exploring.
00:46:54From layers of chocolate chiffon sponge, white chocolate and hazelnut ganache,
00:46:57and a decadent dark chocolate and orange ganache.
00:47:00I want it to be like dark chocolate and then the orange comes through.
00:47:03I don't want it to be, that should be coloured orange, that's so orange.
00:47:06While Tom plans to construct a small section of Icelandic tundra.
00:47:10If you were to take a slice out of Iceland and lift it up,
00:47:13this is what it should look like.
00:47:15Natalia's thinking a bit bigger.
00:47:16I'm going to make a landscape of Ukraine.
00:47:21The whole of Ukraine.
00:47:22The whole landscape. How big is this going to be?
00:47:23Actual size.
00:47:27From its golden fields and winding rivers to the majestic mountains,
00:47:30Natalia will build her beloved homeland from rich chocolate and rum sponge and cherry jam.
00:47:35This cake means, well, what for me, especially nowadays.
00:47:42I've got friends and my family in Ukraine.
00:47:46So, sometimes I got homesick.
00:47:50I live a few years in a Kyiv.
00:47:52It's such a wonderful city.
00:47:54It's full of arts, full of wonderful people.
00:47:59So, yeah, it's so sad.
00:48:04Boom, boom, boom!
00:48:07Ladies and gentlemen, you are halfway through.
00:48:11Woo-hoo!
00:48:13Three, two, one.
00:48:15As the first of the sponges exit the oven...
00:48:18Woo!
00:48:18I'm out of glasses of steam, so give me two minutes.
00:48:21It's done!
00:48:22The race is on to cool them before assembly can begin.
00:48:25I know she's behind me.
00:48:26No, you look lovely.
00:48:27Is it chocolate?
00:48:28Chocolate stout.
00:48:29Oh, stop it.
00:48:30Yeah.
00:48:30If you want a wee drink, it's still over there.
00:48:32Come on, then.
00:48:33Oh, I thought you meant the stout.
00:48:34I thought you meant the cake!
00:48:37They need a little bit longer.
00:48:39Every minute more in the oven.
00:48:41I'm just going to double-check these because I am terrified.
00:48:44There's one less they'll have to cool.
00:48:46Needs a bit longer.
00:48:47And construct.
00:48:48I'm going to have five minutes on.
00:48:50It's a little bit worrying because I don't know if I've exactly nailed this in the time
00:48:55in practice.
00:48:56Toby will stack white chocolate sponge, brown butter sponge, praline and strawberry jam
00:49:01to form the famous Jacob's Ladder staircase of hometown Sidmouth.
00:49:04And there'll also be a jelly sea, which is the one I'm most concerned about
00:49:08because that has redecorated the inside of my fridge a few times.
00:49:12So...
00:49:12OK.
00:49:13While Toby celebrates the good old British seaside...
00:49:16Second sponge ale.
00:49:17Hopefully it's cooked this time.
00:49:19That's coconut liqueur.
00:49:20Nadia's taking us somewhere a little warmer.
00:49:23My landscape is a tropical island in Mauritius where I went on holiday with me family.
00:49:28We ate loads of coconut when we were there and drank loads of mojitos.
00:49:32Wow.
00:49:33What a holiday.
00:49:34Pat full of tropical flavour, she'll spread lime curd between layers of coconut and lime
00:49:38sponge, soaked in coconut liqueur.
00:49:41Isn't it lucky we like coconut liqueur?
00:49:43Yeah, isn't it?
00:49:44I think it sounds lovely.
00:49:46Well, they like coconut so that's a good thing because there's a lot of coconut going
00:49:51in this cake.
00:49:52This is coconut concentrate for my buttercream.
00:49:55Coconut isn't usually that strong so I'm hoping it gives it an extra boost of flavour.
00:50:00The cake's inspired by a place in Barcelona that I like, Park Ciudéa.
00:50:04Complete with chocolate stonework and a jelly lake, Aaron's ambitious park will be built
00:50:09with coconut sponge filled with coconut buttercream and miso caramel.
00:50:13I've definitely got a lot on, whether it's too much, I'm not sure, but go big or go home.
00:50:18So, I just need to assemble my top layer because that's a little bit behind.
00:50:24This is probably the most important part. If this doesn't go 100%, then the stability
00:50:30just isn't there.
00:50:31As the bikers stack soft sponge and fillings...
00:50:34Cheers, Jim.
00:50:35...the biggest threat they face is heat.
00:50:38It's really important that they're cold because otherwise all the fillings will melt.
00:50:41You don't want that sloppy mess.
00:50:43Is it quite stressful? I feel like everyone's slightly freaking out.
00:50:47My motto is to go faster.
00:50:49That looks pretty flat to me.
00:50:50I'm going to cut now.
00:50:53I'm starting to cut out the cliff.
00:50:57This is border with Belarus.
00:51:00I've got a picture of Ukraine like in school, yeah?
00:51:05Oh, God.
00:51:09It's just falling apart.
00:51:16Oh, man.
00:51:18That is so horrible.
00:51:29Just 60 minutes remain, and Ian's downhill beach faces an uphill struggle.
00:51:36Is it fixable?
00:51:37Maybe.
00:51:38We'll see.
00:51:39I'm really on a wing and a prayer right now.
00:51:41You can do this.
00:51:42Use the force.
00:51:43I'm going to try and wrap it in acetate.
00:51:45I'm going to chuck it in the fridge and just hope for the best.
00:51:48It's fine.
00:51:49You've got this.
00:51:50We've got this.
00:51:51You've got it.
00:51:53For the rest of the bakers...
00:51:56...construction's in full swing.
00:51:57Are you a good plasterer?
00:51:58I bet you are.
00:51:59I've never tried.
00:52:01As they add the details...
00:52:02Oh, is that the little road?
00:52:03...that'll bring their landscapes to life.
00:52:05How's it going, Hasan?
00:52:07All right.
00:52:07I think I'm rushed for time.
00:52:09I'm piping the tree, which is great with a shaky hand.
00:52:12I've put some vanilla buttercream to create a log effect.
00:52:16I'm making it in the form of a tree stump.
00:52:18My dad was a carpenter.
00:52:20We used to go to Wales as kids.
00:52:22My dad made a camper van, and we used to go on holidays in the camper van.
00:52:26Leslie would build her tree stump from Kirsch-soaked chocolate sponge and cherry jam, and she would
00:52:30paint a buttercream Welsh mountain landscape in the style of her dad's favourite artist.
00:52:35We used to watch Bob Ross.
00:52:37The voice was so soothing, and Dad had dementia, so it really calmed him down.
00:52:41We was watching the Bake Off one night, and my dad's like, have you applied?
00:52:44I said, no, Dad.
00:52:45He goes, do it, do it.
00:52:46I was like, OK, then.
00:52:47So, here we are.
00:52:49I think he'd be proud.
00:52:50He'd be very proud.
00:52:53Ladies and gentlemen, you have half an hour left.
00:52:56Really?
00:52:57Woo!
00:52:57Oh, my God.
00:52:59Ooh.
00:53:00Stressed.
00:53:01I am a bit behind.
00:53:02I wanted to have my chocolate work done before now.
00:53:04Running out of time, running out of icing.
00:53:06This is going to come down to the wire.
00:53:09It's Graeme mountains.
00:53:12It's looking like home.
00:53:13Make it look like lying.
00:53:15It looks terrible.
00:53:16The cake's in the fridge.
00:53:18It seems to have gotten a good bit firmer.
00:53:19I'm just doing my moss now.
00:53:21Now it's all about the sea.
00:53:23This could go very wrong.
00:53:25Might not set.
00:53:26This doesn't look like baking to me.
00:53:28This is science.
00:53:29This is the agar agar to set it, so I do add a lot of...
00:53:32I'll just fix this acetate, dump it all straight in, and pray.
00:53:39The stress!
00:53:40I don't even want to breathe.
00:53:42I just need the cake hard.
00:53:44If I open this and the cake completely collapses, that's me gone.
00:53:48Oh, this is so to the wire again.
00:53:55I'll take it.
00:53:56Now I'm running.
00:53:58Spakers, you've got 15 minutes left.
00:54:01Is that all?
00:54:02I'm just hammering this as fast as we can.
00:54:05Ah, I'm making a wall of the tunnel.
00:54:08I'm measured by eye.
00:54:09Oh, too big.
00:54:12This is the castle, that's the dragon.
00:54:15My forest.
00:54:16So beautiful.
00:54:18That looks absolutely amazing.
00:54:20Now what we're going to do is put the cake on top.
00:54:23It's super important that these are lined up.
00:54:25Right, which where's the front?
00:54:26How do you know?
00:54:27It's on a bit of a lean anyway.
00:54:29Only a little bit.
00:54:31Looks really precarious.
00:54:35What's that wall bar?
00:54:37Looks like Leaning Tower of Pisa.
00:54:38Leaning Tower of Mumbles.
00:54:40Stop it.
00:54:41We are set.
00:54:44I need to get my trees sorted.
00:54:48My river.
00:54:49Carefully.
00:54:51Trying to channel my inner Bob Ross.
00:54:53That river now needs to go straight in.
00:54:56Ooh.
00:54:57I'm making sheep.
00:54:58A bit wonky tunnel.
00:55:00The trouble is, my sheep look like they've got myxomatosis.
00:55:03I put my heart where it's here.
00:55:07I'm just going to try and cover as much of the buttercream as possible.
00:55:11I have to put the We Train on.
00:55:15The cars.
00:55:15It's going to be down to the lower.
00:55:17Bakers, you've got one minute left.
00:55:20I've got no choice.
00:55:22Let's get it off.
00:55:23Finishing touches.
00:55:25Ukrainian flag flowers.
00:55:27Putting the last few toasters on.
00:55:31Toasted coconuts.
00:55:36Ooh, it's really soft.
00:55:38Ooh.
00:55:42Just making some little coconuts for my tree.
00:55:45There's more I want to do, but I didn't have enough time.
00:55:48Give me some to do the bat.
00:55:49Oh, no.
00:55:49The sea's detached.
00:55:51Thank you, darling.
00:55:53Bakers, your time is up.
00:55:58Ugh.
00:55:59Please step away from your showstoppers.
00:56:02Well done, Bakers.
00:56:04You did it.
00:56:05Phew.
00:56:06What a mess.
00:56:08So upsetting.
00:56:10That's actually miraculous.
00:56:12That's insane.
00:56:14Ian, you smashed that.
00:56:18It's time to judge the showstopping landscape cakes.
00:56:23Ian, would you like to bring up your showstopper?
00:56:34That's incredible.
00:56:35It looks amazing and it's so imaginative and crazy.
00:56:39I love it.
00:56:40Right.
00:56:40This is chocolate stoat, blackberry jam and cream cheesecake.
00:56:45There's a lot of icing on there.
00:56:47It's too much.
00:56:48Wouldn't you get the fruit and the stout cake?
00:56:50It works beautifully well together.
00:56:52I'd happily eat a plate full of that.
00:56:54Tastes great.
00:56:54Well done, thank you.
00:56:56Thank you so much.
00:57:03I'm going to cry.
00:57:07I think it looks amazing.
00:57:08It says tropical.
00:57:09I'm just wondering how I'm going to cut this.
00:57:11The back so swizzle.
00:57:13Sorry?
00:57:14I don't know if that's a word.
00:57:15Swivel.
00:57:16You just told me to swivel.
00:57:20I have done coconut and lime cake with coconut liqueur.
00:57:24I've got toasted coconut buttercream and lime curd.
00:57:28Love the flavor.
00:57:29But your cake is over baked.
00:57:31OK.
00:57:32And the seed is quite tough.
00:57:33I've put quite a bit of a gar in it because I had to set it.
00:57:37Got the texture of a tennis ball.
00:57:43Happy with it?
00:57:44I had some severe timing issues.
00:57:46It's a little unfinished looking.
00:57:48The cake is toasted coconut, Swiss meringue buttercream
00:57:50flavoured with vanilla and miso caramel.
00:57:54It's certainly coconutty.
00:57:56You've got a lot of coconut in there.
00:57:57You need a lime.
00:57:59You need a citrus to balance out the sweetness.
00:58:04I think it looks amazing.
00:58:06Oh, thank you.
00:58:06I love the design.
00:58:07It's beautifully painted.
00:58:09But let's see what it tastes like, shall we?
00:58:11You've got a black forest cake.
00:58:12The sponges have kirsch syrup and there's a black forest buttercream
00:58:16and a cherry jam.
00:58:18Mmm.
00:58:19That is delicious.
00:58:20Is it?
00:58:21The flavors are spot on.
00:58:23And it's beautifully baked.
00:58:24I think you've done an amazing job.
00:58:27You can breathe now.
00:58:34Where's the lion?
00:58:35Is this the lion here?
00:58:36Yes.
00:58:37I think you could have done a little bit more on that.
00:58:39It's coffee and walnuts cake with coffee liqueur buttercream.
00:58:45I love coffee and walnut cake.
00:58:47Good.
00:58:48It's not the lightest of cakes, but it is very delicious.
00:58:51I do like it.
00:58:52I think the liqueur is probably a little bit too much.
00:58:54A little bit too punchy for me.
00:59:00It's representational of the Highlands, but we would have liked to see more landscape rather
00:59:05than three tiers.
00:59:06But I think it scores on neatness and style.
00:59:09It's beautifully done.
00:59:10It's a black-breed pistachio cake with a black-breed pistachio mousse in the middle
00:59:15and the mousse is surrounded by a cardamom cake.
00:59:17Cardamom level is perfect.
00:59:19Pistachio is perfect too.
00:59:20I've never had that combination before.
00:59:22That's gorgeous.
00:59:28Well...
00:59:31It's a bit wobbly.
00:59:32Yes.
00:59:33It's on the lean, so let's hope the cake tastes good.
00:59:36It's a traditional Victoria sponge with buttercream and a raspberry jam.
00:59:43This is a very tough cake.
00:59:45Oh.
00:59:45It is over-baked and you can see that the weight has concertinaed up the bottom.
00:59:49I dread to think what's underneath that one.
00:59:51It would be delicious.
00:59:53I do like the flavour.
00:59:54It's a bit simple, but it is unfortunately over-baked.
01:00:02It's so beautifully done.
01:00:04Thank you so much.
01:00:05The lakes, the rivers, the mountain ranges.
01:00:08It's just beautiful.
01:00:09Where's Keeve?
01:00:10There.
01:00:11Where the heart is.
01:00:12Where the heart is.
01:00:13Where the heart, yeah.
01:00:13That's where we should have the heart.
01:00:15Yeah.
01:00:15I think so.
01:00:17It's chocolate sponges and whipped cream with cream cheese and cherry filling.
01:00:32Stunning.
01:00:33Thank you so much.
01:00:35The chocolate cake is so intense, but it's not heavy.
01:00:38It just imparts flavour.
01:00:39Chocolate, chocolate, chocolate.
01:00:41It's very delicious.
01:00:42Yeah, that's a special cake though.
01:00:44I'm so happy.
01:00:46Thank you so much.
01:00:52These bamboo plants seem to be just chunks of bamboo and no...
01:00:57Yeah.
01:00:58Timing issues.
01:01:00It's odd.
01:01:01It's like a dream.
01:01:02Good dream or bad?
01:01:03It's a pretty bad one to be honest.
01:01:06Right, let's have a look inside.
01:01:08My flavour is pumpkin spice pumpkin sponge cake with a pecan praline Swiss meringue buttercream.
01:01:16I love the cake.
01:01:17Beautifully baked.
01:01:18Beautifully spiced.
01:01:20But the cream's not carrying much flavour.
01:01:22OK.
01:01:26What happened?
01:01:28Time.
01:01:28Time got the better of me and then the sea decided to depart.
01:01:32It's a bit simplistic.
01:01:33Yeah.
01:01:33It's basically one cake on top of another.
01:01:35Let's have a taste.
01:01:36It has a white chocolate sponge, a brown butter sponge, white chocolate bus cream, praline and strawberry jam.
01:01:44I do like the flavours of both.
01:01:46So do I.
01:01:47But you've slightly over baked them.
01:01:50It's a shame.
01:01:54The overall effect is good.
01:01:56I do like what you've done.
01:01:57He kept it quite natural.
01:01:59And this is your little hammock.
01:02:00That's a huge hammock.
01:02:01I'm not a small girl, Paul.
01:02:03It's made up of a spiced apple sponge, toffee apple and the mascarpone filling.
01:02:11That toffee apple cake is stunning.
01:02:15It's a very challenging cake to make because you often get them quite claggy.
01:02:19But that is baked beautifully and it tastes amazing.
01:02:21It's really delicious.
01:02:23Well done, Jessica.
01:02:25Yeah, baby.
01:02:27Tom, would you like to bring down your showstopper, please?
01:02:36Wow.
01:02:39Wow.
01:02:41Well, it's beautifully done.
01:02:43Clean, sharp.
01:02:44Looks great.
01:02:45So now it's got to taste good.
01:02:47It's made up of a chocolate sponge, dark chocolate and orange whipped ganache and a white chocolate ganache with hazelnuts.
01:02:53Beautiful layers.
01:02:57Oh, God, it's gorgeous.
01:02:58The orange in it is delicious.
01:03:01It's beautifully baked.
01:03:02It's beautifully executed.
01:03:03It's very...
01:03:04What I'm beginning to realise is very Tom.
01:03:07You're a good baker, Tom.
01:03:08You should be really proud of yourself.
01:03:10Well done, Tom.
01:03:11Thank you so much.
01:03:12Well done, Tom.
01:03:16Oh, do you know what?
01:03:21After yesterday's technical, it's a total relief and, yeah, honestly, I don't really know yet, but I'm still in a
01:03:27slight daze from it.
01:03:28That could have gone a lot better.
01:03:30I really am just holding on to hope that the technical will carry me through.
01:03:33Positive and negative, so I'm 50-50 on if it'll be enough to keep me in.
01:03:38I'm very clear it's going to be me.
01:03:41You drop your game slightly on a Victoria sponge and it's game over, right?
01:03:47I thought that was an impressive showstopper.
01:03:49I absolutely loved it.
01:03:50Such good baking.
01:03:52I got a little bit emotional on Natalia's bank.
01:03:54Yeah, I did.
01:03:55It was touching.
01:03:56The flavour and the texture she managed to achieve in that chocolate cake was stunning.
01:04:01Jessica's cake was amazing.
01:04:02Tom's cake was exceptional.
01:04:04And I know he was last in technical, but you have to put him in line for Starbaker
01:04:08because it was that good.
01:04:09So who's in danger to go home?
01:04:11Hassan.
01:04:12And Toby.
01:04:13He obviously struggled with time.
01:04:14It was unfinished.
01:04:15And Leighton, when we said a landscape, we meant it to look like a landscape.
01:04:19Like a landscape, not cakes.
01:04:21I didn't realise that's what you meant.
01:04:22I just thought you meant not portrait.
01:04:24You spent too much time on social media.
01:04:35Well done, bakers.
01:04:37Fortunately, I've got the great job of announcing the first Starbaker of the series.
01:04:43The Starbaker is...
01:04:52Natalia.
01:04:59Now, unfortunately, I've got the job that no-one wants.
01:05:02We're just getting to know you.
01:05:04Yeah.
01:05:04But unfortunately, someone does have to go.
01:05:07And that person is...
01:05:15Hassan.
01:05:17So sorry.
01:05:19Yeah.
01:05:22Give me a hug.
01:05:23Sorry, buddy.
01:05:24Yeah.
01:05:25I think I'm a bit upset.
01:05:26I did expect it, though.
01:05:28It wasn't your couple of days, was it, really?
01:05:30Nah, nah.
01:05:31Everyone's a really, really phenomenal baker.
01:05:34They're all such lovely people.
01:05:36And even though it's been a short-lived experience, I've enjoyed it.
01:05:39Hopefully, I can reflect on some things and then maybe get back to baking when I get a chance.
01:05:45I've never appreciated watching the show, how close you get so quickly.
01:05:49Literally in 48 hours of being with these people, you feel like you know everyone so well.
01:05:52It's gutting for anyone to go, but Hassan especially.
01:05:55He's such a lovely guy.
01:05:56Well done.
01:05:57We did it.
01:05:59We did it.
01:05:59We did it.
01:06:00We did it.
01:06:00We did it.
01:06:01Ta-da!
01:06:04You should feel very proud of yourself in the family.
01:06:06Thank you so much.
01:06:08Starbaker.
01:06:09I'm in shock.
01:06:10Absolutely in shock.
01:06:11Really well done.
01:06:12Well served.
01:06:13This cake means a lot for me.
01:06:17And I'm so proud.
01:06:20Well done.
01:06:21Big hug.
01:06:21Big hug.
01:06:22So yeah.
01:06:24Absolutely happiest.
01:06:25Well you scraped it.
01:06:27Oh God.
01:06:28I was very lucky.
01:06:30Skin in my teeth, I know.
01:06:31I'll have to see you another day.
01:06:33Thank goodness for that.
01:06:34Can I call my husband?
01:06:38Hello?
01:06:39I want a starbaker.
01:06:41Really?
01:06:42Wow.
01:06:43Well done.
01:06:44Well done.
01:06:49That's amazing.
01:06:53Oh my gosh.
01:06:56So yeah.
01:06:57It's a wonderful day.
01:07:02Next time.
01:07:03It's currently 29 degrees.
01:07:06The heat is on for biscuit week.
01:07:07There may be trouble.
01:07:09I have.
01:07:09With a revealing signature bake.
01:07:11Look at the wheels.
01:07:13Close one eye.
01:07:15A technical challenge that should be an all time classic.
01:07:18That's alright isn't it?
01:07:20And a spectacular show stopper.
01:07:22No.
01:07:23That could call time on almost anyone.
01:07:27I haven't seen anyone quite like that before.
01:07:30Oh don't.
01:07:31Are you a star baker in the making?
01:07:34If you'd like to apply for the next series of Bake Off.
01:07:37Visit channel4.com forward slash take part.
01:08:04Bye.
01:08:05Bye.
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