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00:00Ambika Marge, 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. We 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.
00:54No! It's cuddly.
00:57Don't worry, don't panic.
00:57Five more celebrities.
00:59I like a bit of oof to me fluids.
01:01Ha!
01:02Brave the tent in the name of charity.
01:04Oh, no!
01:04What?
01:05Oh, wow.
01:07Only one.
01:07It's meant to look a bit like a cat bum haul at the end.
01:10I think that's exceptional.
01:11Can be crowned Star Baker.
01:13It's gone down, it's dick.
01:15Pump it back up.
01:16You got a foot pump?
01:18No!
01:18No!
01:22Oh, yeah!
01:32Bye-bye.
01:39This week's Stand Up To Cancer-Bakers are...
01:42I feel nervous already. Does anyone else?
01:45Television personality and radio DJ Vicki Patterson.
01:49I am buzzing like an old fridge to be here.
01:51I've watched Bake Off for years. I'm really nervous, really excited.
01:55I've already started sweating from behind the knees.
01:56You can't get disqualified from this, can you?
01:58Comedian, journalist and TV host Alex Brooker.
02:01Love the old gaffist, though, isn't it? It's classy.
02:04I don't expect it to do particularly well, but I'm more here for a social event.
02:10Star of stage and screen, actress Rose Aileen Ellis.
02:14I'm really excited to be here today.
02:16I'm nervous now.
02:19It's 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 Mod.
02:39Oh, you can make it shorter?
02:40Yeah. Thanks.
02:41Despite not really baking and not really having practice,
02:45I do kind of want to win.
02:47I just want to start baking now.
02:49Let's just do it.
02:52Hello, bakers.
02:53Welcome to the tent, and thank you for joining us.
02:56Also, at this point, I'd like to welcome Toby to the tent,
03:00who is Rose's interpreter.
03:02Welcome to the tent.
03:05Okay, so for your signature challenge,
03:07the judges would love you to bake six mini rolls.
03:11The judges will be looking for a deliciously light sponge,
03:15rolled 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
03:33is the dreaded signature challenge.
03:35We want six mini rolls.
03:37Bit of shells fine, isn't it?
03:38No.
03:39The key thing to make this right
03:41is 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?
03:52It should be light, melt in the mouth,
03:54and balanced beautifully with the filling.
03:56You nicked my head.
03:58The mini roll need to be beautifully decorated.
04:01Bang!
04:02They need to be identical and it need to be precise.
04:06Oh, too much.
04:07Ah, I'm not asking too much, Emma.
04:09What on earth have I got olive oil for?
04:11Olive oil is really good.
04:14You've got dry elbows, and 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 texture mini roll,
04:43so it's going to be swipey,
04:45like you're sitting on a deck chair.
04:47And because I grew up Pharisee,
04:49so 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,
05:01and 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 fish roll?
05:09Not in it.
05:10I just sprinkle it on top.
05:12And then have decoration on top.
05:14Because it's like dark chocolate.
05:15You add salt on there.
05:16I can't believe you're using crisps.
05:18Because I thought...
05:19I love crisps, so...
05:21It's all right.
05:22It's all right.
05:23Now we're talking.
05:25And Rose isn't the only baker.
05:27This little...
05:27I won't go in.
05:29Simph!
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 have 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 and 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 what she would have wanted.
06:05What did you do with it?
06:06I just sifted it, really, because you've got to get it...
06:08You've got to get the mixture fine.
06:09She was always keen on poor Hollywood, so poor...
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.
06:23Someone 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.
06:31There's two minutes.
06:32Yeah.
06:33To get a light and airy sponge.
06:35Trying to be gentle with it, like,
06:37please be my friend.
06:38It'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 you.
06:45You hid my eggs.
06:46It's a bit naughty.
06:47Did you hide his eggs?
06:48It was fair in love and war.
06:50But Sam's playing catch-up.
06:52They panic me now.
06:53Am I doing OK?
06:55Sam will be colouring his sponge mix
06:57to create a rainbow effect for his minerals,
06:59which will be paired with a vanilla cream cheese filling
07:01and decorated with sprinkles.
07:04How long are you going to bake it for?
07:06Oh, in 40 minutes.
07:0740 minutes.
07:08Are you sure?
07:09No.
07:0940 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,
07:17Ambika is relying on flavour
07:18to impress with her mini rolls.
07:21Fold through the mango paste.
07:23OK.
07:23It's going in.
07:24Ambika's mango-flavoured mini rolls
07:26will be filled with coconut buttercream
07:28and mango jam,
07:30coated in white chocolate
07:31and topped with desiccated coconut.
07:33Have you prept this at all?
07:35I did do this one, actually.
07:37And what did the people that tried it think of your mini roll?
07:40They thought it was very, very sweet.
07:42Which isn't a bad thing.
07:43Sugar is delicious.
07:44I like the sound of this.
07:45Tropical.
07:46Does this look right?
07:47You can't answer my questions.
07:49Does this look right to you now?
07:50That looks beautiful.
07:51OK, thanks.
07:52OK, I'm going to put it in the tin now.
07:55Look at this.
07:56Don't tell us don't look great.
07:58So, are they meant to be, like, evenly spaced out?
08:01So it's, like, the same amount of blue as what there is yellow?
08:03Sort of, yeah.
08:04Oh.
08:05Well, 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!
08:11I'm doing it!
08:12Yes, Sam!
08:13You are doing it.
08:14You're doing it.
08:15That's not how you do it, though.
08:16You know that, right?
08:21Bakers, you are halfway through.
08:24Where does the time go?
08:25Oh!
08:27It's going in.
08:28Oh!
08:29Go well.
08:30The bakers must get their sponges into the oven.
08:33OK.
08:34Nailed it.
08:34How long are you going to cook it for?
08:3612 minutes.
08:3712 minutes.
08:3815 minutes.
08:39So they can turn their attention to fillings and toppings.
08:42Whip the cream and the vanilla extract and the kush.
08:45Wah!
08:47I'm trying to make all the coconut orange.
08:50Why don't you just do it like that, then?
08:51Yeah, that's better.
08:52Can you just do it for more?
08:53Yeah, let's do it like that.
08:54I'm going to make the coulis, which requires raspberries, chambord and some ice and sugar.
09:01The idea is a little taste of Italy to just remind us of every wedding.
09:06There wasn't any lemon in the actual cake, but we did chin quite a lot of limoncello.
09:11So I thought I'm going to pair them all together.
09:12Hopefully the flavours complement each other.
09:14I mean, I like them.
09:15Vicky's filling her wedding cake-inspired mini rolls with a vanilla mascarpone cream and raspberry coulis and coating them in
09:22white and ruby chocolate.
09:23Instead of limoncello, the sponge will be flavoured with lemon zest.
09:27I thought it was a limoncello.
09:29I thought it would be the liqueur.
09:30You're a bit boozy, aren't you?
09:31Yeah, of course.
09:32Oh, mate.
09:33You could have drizzled it onto the sponge.
09:34Sure, I am.
09:35Guys, I was really confident about this technique before you all came over.
09:39What is this again?
09:40This is sharp.
09:40Look, you get your alcohol in there, pet.
09:42There, now we're talking.
09:43So you have got some alcohol.
09:45Go on, Cherish.
09:46Get your laughing gear around that.
09:48Five, four, three, two, one.
09:54I'm really happy.
09:56I think that's done.
09:58Do you know what?
09:58It feels like quite springy.
10:00But what do I know?
10:01I'm not an expert.
10:02Is that 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.
10:12Now it's got to turn it.
10:14Twist it, roll it.
10:14This is the bit I'm scared of.
10:16While their sponges are still warm.
10:18Oh, God.
10:19This is awful.
10:21Whoever said, like, baking was therapeutic was a liar.
10:25The bakers must act quickly and roll them to create the renowned swirl.
10:29How do I roll both ends but with only two hands?
10:32But if they're too heavy-handed, they'll flatten out all the air in their cakes.
10:36Whoa, whoa, whoa, whoa, whoa.
10:38Alison's just gone for it.
10:39Alison's just gone for it.
10:41Oh, my God, the panic.
10:42It doesn't look like it's really breaking.
10:44Yeah, that would do.
10:46I think I just let it cool like this.
10:47Chill there, my friend.
10:49It's meant a little 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 heart.
10:55I was going to see, yeah.
10:59Bakers, 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 sweeten it like peanut butter than a toast, you know?
11:13I don't like it too much, but I don't like it too little.
11:16The bakers must fill and reshape their Swiss rolls.
11:19Gently, gently, and like, just relax.
11:22La, la, la, la.
11:23Taking care to roll tightly to achieve the perfect swirl.
11:27Is it fine that it's all oozed out?
11:28OK.
11:29I 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 around the outside.
11:40That's Paul's eyes.
11:41Look, look.
11:43Beautiful, aren't they?
11:44They're absolutely beautiful.
11:46Ah, they look so big.
11:48They're happy with that.
11:49What do I do now?
11:50I think you cut them in three, because we're looking for six.
11:52Oh, no.
11:53Oh, this has gone terribly.
11:54That's basically just a sausage roll, isn't it?
11:57Is that too big?
11:58Can never be too big.
11:59OK.
11:59Can never be too big, Rose.
12:01No, but they always can be too small.
12:03That's very true.
12:04Not quite even.
12:05I think these two are even.
12:06Yeah, they're great.
12:07Can I just put them by?
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.
12:20I need 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, mate, honestly.
12:31In your own shamballing sort of way.
12:34I'm just going to put loads of chocolate on top.
12:37That's not right.
12:39Put these little buggers on here.
12:42Stay.
12:43Stay there.
12:45Do you want to lick this?
12:47Yeah, thanks.
12:48Yeah, off you go.
12:50Like a fly.
12:53I've got to smoosh them now.
12:56Oh, you'll be the first person to taste it.
12:59You've given me the biggest crisp.
13:02Isn't it good?
13:03Lovely.
13:03I think that looks a bit...
13:05Well, I've done it now, so...
13:07Bakers, you have one minute left.
13:10We're actually just going to go for it now.
13:12Oh, you're a pest.
13:14Kipna's on me chores, like.
13:16Does anyone want any help?
13:17Yeah, please, actually.
13:18Look at that.
13:19Cherry's on top.
13:20Arthur.
13:21Oh, come on.
13:23Never can have too much fish.
13:24I'm going to spend too much time measuring them out.
13:27Bakers, 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.
13:53This has been great.
13:54Mine and Alex kind of suck.
13:55But we're in here.
13:55We'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
14:03in whatever way I can
14:05is, you know, a complete honour.
14:13It's time for the bakers' mini-rolls
14:15to face the judgement of Paul and Cherish.
14:18Hello.
14:18Hey, Rose.
14:19Hello.
14:20Hello.
14:26Rose, tell us all about your mini-rolls, please.
14:30I want you to wrap it down,
14:31British-Sty style.
14:32I agree that it looks like something
14:33I've seen in the sea,
14:35off the coast of Britain.
14:36Exactly.
14:36I love the way you arrange it.
14:39It's so tidy, it's so neat,
14:41and the roll is all covered with chocolate,
14:43very neatly as well.
14:48The sponge is a little bit dry,
14:50but I find the blend between the sweet and the crisp
14:53actually quite pleasant.
14:54The crispiness goes very well with the saltiness.
14:57This is definitely firework on the palate.
15:00So well done.
15:07Rainbow mini-rolls, cream cheese filling,
15:10and white chocolate inside.
15:11We do a thing called Junior Bake Off.
15:17I'm 32.
15:20That has stung.
15:22So good.
15:25Sponge is quite deflated,
15:27which I thought might be the case
15:28when you were making it.
15:29How I feel now.
15:30Because I think you lost all the air.
15:32I think it's horrible.
15:33I'm sorry.
15:34Is it?
15:35Oh, no.
15:37There is no more strength.
15:38It's actually quite rubbery.
15:40It's dry.
15:40The filling is very sweet.
15:43It's your first time, babe.
15:44That was so bad.
15:50These were Black Forest mini-rolls with vanilla and kersh.
15:55Overall, it could have been a little bit more neater.
16:04Tastes beautiful.
16:05Does it?
16:05Looks hideous.
16:06Tastes beautiful.
16:09You've got the cherry, you've got the alcohol,
16:11you've got a rich chocolate,
16:12and then with actually a decent sponge.
16:15It's very sexy,
16:16and then the cream just binds beautifully.
16:18Oh, my, my, my.
16:20This is banging, I have to say.
16:24I'm taking this with me.
16:26Yeah, take it with you, see?
16:32This is a mango and coconut mini-roll,
16:34mango sponge, mango jam,
16:36and desiccated coconut.
16:38I think they look pretty good.
16:39I quite like the decoration.
16:40It's in your face.
16:41Yeah, not a bad effort.
16:42But I have to say that you've got very nice, Will.
16:45Oh, my God.
16:51Flavour-wise, the coconut overwhelms.
16:54Right.
16:54That is very sweet.
16:56Yeah.
16:56And with the desiccated coconut that's on the top,
16:59it's actually very dry on the palate.
17:01Uh-huh.
17:01They look good, and they do taste good,
17:03if you've got sweet tooth.
17:05If...
17:10These are raspberry and white chocolate mini-rolls
17:15with a hint of lemon.
17:16I actually think they look pretty good.
17:18I really like the decoration
17:21because I think its simplicity is beauty.
17:27I actually really like the flavour.
17:29The outside was beautiful with the chocolate and the raspberry.
17:32I think the sponge is all right, actually.
17:34So what I really like is the raspberry and the chocolate.
17:37I want more of the creamy, suky cream.
17:40That's the first time you've made one.
17:41I think you've done a great job.
17:42Well done.
17:44Well done, Vic.
17:45I could wet myself.
17:46I'm so happy.
17:50It's mad how invested you get, isn't it?
17:52Like, one minute you're just like,
17:53oh, I'm doing a nice show, raising some money for a good cause,
17:56and the next minute you'd sell your nan for a Paul Hollywood handshake.
17:59That was a lot worse than I expected.
18:01I thought I was going to get a Paul Hollywood handshake.
18:03I've got a bloody cherished kick to the balls.
18:06Banging and sexy.
18:07I've been teched that all day long.
18:09Not horrible.
18:13The bakers could practise their signature mini-rolls,
18:16but the next challenge is a complete mystery.
18:20Hello, bakers.
18:21Welcome back to the tent.
18:22It's time for your technical challenge,
18:24which today has been set for you by the professor of profiteroles.
18:28It's Paul Hollywood.
18:28Paul, have you got any words of advice for our gorgeous bakers?
18:32This is a tricky challenge.
18:34Take it one step at a time.
18:36You've got a lovely voice.
18:38You should do audio books.
18:39And when I say audio books, I mean erotic audio books.
18:42Yes.
18:44As ever, this challenge is judge blind.
18:48So, Paul and Cherish, you can leave the tent.
18:50See you later.
18:52Bakers, for your technical challenge,
18:54the judges would love you to bake four syrup sponge puddings.
18:58Your moist, drenched sponges should be covered in a silky, smooth vanilla custard.
19:05You've got one and a half hours for this.
19:08Definitely not enough.
19:09On your mark.
19:10Get set.
19:11Bake.
19:13God, that's all so hard.
19:15It's an old-fashioned pudding, isn't it?
19:17I never heard of it.
19:19I used to really like Paul Hollywood.
19:20I used to think, oh yeah, wicked bit of cake.
19:22It's like eating big as well.
19:23But the thing I might have changed my opinion.
19:25It's a bit of a pillock.
19:28Paul's steam syrup pudding.
19:30Why did you set this as their challenge?
19:32This is one of my favourite puddings.
19:33It's actually quite a tricky challenge.
20:03We have given them all the information bar the bake time.
20:05Wow.
20:06But I guarantee it won't be anything like this.
20:09For the syrup, tip 30 grams of the caster sugar into a small pan and add two tablespoons of water.
20:16This can't be how we do this.
20:18That can't be how people do it.
20:19There's no way this is how bakers do it.
20:21Watch this.
20:22It's a little move cord.
20:25Moving the saucepan a bit closer.
20:28Place it over a low heat and stir until the sugar dissolves.
20:30But that's something that can go really wrong.
20:32We do it for heat and steam it for 15 minutes.
20:36Do you know what syrup's meant to look like, mate?
20:38Oh, which one's syrup again?
20:40Does anyone know what colour syrup's supposed to be?
20:43It's golden.
20:44It's golden?
20:46For the bakers to achieve the right consistency...
20:48I can't tell if any of this is right.
20:51The syrup must be cut slowly over a low heat.
20:54Oh, that's golden. Wait two seconds.
20:56Please, you can cook to a golden caramel. That's golden.
20:58But if they don't take it far enough, it won't thicken.
21:01Mine's still really watery.
21:03Ooh.
21:04Let me taste that.
21:08Move from the heat and leave to cool.
21:10While Ambika waits for her syrup to turn golden...
21:13It's taking ages and that's making me nervous.
21:15..the bakers move on to their sponges.
21:17For the puddings, beat the butter.
21:18And cast the sugar together until pale and fluffy.
21:20I mean, that looks quite pale.
21:22Is it fluffy? I don't know.
21:24How fluffy do you need it?
21:25Beating between each addition.
21:27Gradually, I put it...
21:29I'll do my best shot. I'm going to leave it in there.
21:32Just going to go with it.
21:33This looks wrong.
21:34That's scrambled eggs, isn't it?
21:35Oh, my God. I can't believe...
21:37Am I going to have to redo that as well?
21:38It's up to you, really.
21:40How sick do you want Paul to be?
21:43How's that doing?
21:44That's doing some stuff.
21:46It's bubbling and it's still quite silvery.
21:50My syrup is taking ages.
21:52I just, I have to do other things, so it's like,
21:55how long will this take, you know?
21:57Into a separate bowl, serve the flour and ground ginger,
22:00and then add the lemon zest.
22:02Ah!
22:02Ah!
22:04Ah, I've got that in my eye!
22:06Ah!
22:07I feel like, potentially, I may have made a mistake
22:09and sieved it at the wrong time
22:11because all my lemon bits are in my sieve.
22:12It looks like potpourri, you know?
22:14You save it till the end and flick it into Paul's eyes.
22:16That's what it says here.
22:17Noel, I've made an executive decision and the zest is in.
22:21I think it's mixed.
22:23Looks mixed.
22:26Bakers, you are halfway through.
22:28Oh, my God, I'm so behind.
22:31One tablespoon of syrup into each pudding mould.
22:35Get in there.
22:36Divide sponge batter between the moulds.
22:39I'm going to put one spoon in each.
22:41Oh, I don't know if I've got enough batter in there.
22:43Vic?
22:44Yeah, babe?
22:44How much batter do you put into your little bowl?
22:47Does it say in the...
22:48I don't think it says.
22:52If I am one spoonful of batter down,
22:55Sam Thompson is going to get it!
22:57And I think you put string round it,
22:59but I don't know why you put string round it if you just go like this.
23:01The bakers must seal their moulds
23:02to prevent liquid getting into their sponge mix.
23:05I have no idea what I'm doing.
23:07Is that right?
23:08If they don't,
23:09they'll get a soggy pudding that will collapse once baked.
23:12Oh, screw the string, whatever.
23:14Then pour enough boiling water into the tin
23:17for up to two centimetres.
23:18I'm putting in the oven now.
23:20Oh, OK.
23:24I can't even tell you how long I'm doing it for.
23:27I hate that I put the little metal hats on
23:30because now they're just at the mercy of the oven, you know?
23:35I'm going to take mine when Vicky takes hers out.
23:36I'm going to wait until the very end to take this out.
23:41Baker's got 30 minutes left.
23:43No!
23:45No!
23:47Oh, my God, just stay around the thing, please.
23:51Please, please.
23:53While Amberker is playing catch-up...
23:55Heat the milk, cream and vanilla paste in a pan.
23:57..the rest of the bakers move on to the next step.
24:00Oh, my God, I haven't even made custard.
24:03Is it meant to go that bubbly?
24:04I don't know.
24:06Alex, I've never seen you more sweaty in my life.
24:09You can tell how stressed Alex is by the sweat on his back.
24:13I think I might just need to put these in now.
24:15Ooh!
24:18OK, I'm good, I'm good.
24:21Right, custard.
24:22The bakers will need patience to make the perfect custard.
24:26Should that go up higher?
24:27As it requires heating gently.
24:30Should this have gone to boiling point already?
24:32Too much heat too quickly and the mixture could curdle.
24:36Bit lumpy in it, but...
24:38..is what it is.
24:39Oh, I can feel it, don't you?
24:40It's now, I'm eating.
24:42Oh, no!
24:44It's curdling.
24:45Oh, my God, it's curdling.
24:46Don't worry, don't panic.
24:47It's just been on there for so long.
24:49It's going to go, it's going to go, don't worry.
24:51Look, look.
24:52It's going!
24:53Is it actually?
24:54Can you not see?
24:55Look, it's thickening up.
24:56OK.
24:57I'm quite happy with me custard.
24:58Mind you, I do like a thick custard.
25:01I like a thick gravy, like a thick curry sauce.
25:04I like a bit of oomph to me fluids.
25:06Oh, that's delicious!
25:09That looked like custard, right?
25:16How much time have we got left?
25:18Bakers, you've got five minutes left.
25:20What?
25:20Oh, my God, oh, my God, oh, my God.
25:22I'm taking him out.
25:25Patient.
25:27Oh, it's hot in there.
25:30OK, come on, lad.
25:32Oh, my God.
25:33Oh, this is going to be an actual forest show.
25:37Yes!
25:40OK, that looks spongy.
25:42It's a slippery little sucker.
25:43I can't really do it that well.
25:44Oh, that's really good.
25:46Yay!
25:48Well done!
25:49Oh, this is...
25:51Bakers, you have one minute left.
25:58Oh, no!
25:59Oh, no!
26:01Oh!
26:02God damn.
26:04That made me happy.
26:06Have you got any spare syrup?
26:08I've got barely any left.
26:09God damn!
26:10Come on!
26:13Oh!
26:16Look at me, like I'm working a restaurant or something.
26:19Three, four...
26:20Bakers, your time is up.
26:25I'm absolutely shattered.
26:27Please get your syrup sponges and place them behind your photos.
26:32Well done, bakers.
26:34Well done!
26:35Oh, my God.
26:35Alex, unreal.
26:37Well done, everybody.
26:39Paul and Cherish are expecting four identical steamed syrup sponge puddings with custard,
26:45and they have no idea whose is whose.
26:47OK, what we're looking for are four beautifully baked, moist steam sponges with a gorgeous golden
26:55syrup on the top, accompanied by a silky smooth custard.
27:01Should we start with these, Cherish?
27:03Wow, that's sticky.
27:04But I do like the look of the sponge.
27:08The proof is in the pudding.
27:10Exactly.
27:13The custard's lovely.
27:15Yes.
27:15I think it's well-baked.
27:16And they are neat.
27:17This has a very nice crumbs as well.
27:20Well done.
27:21Oh, we've got a caramel.
27:23Need a machete to get this off the plate.
27:26I've got one in the boot in my car.
27:31It's quite wet, that sponge.
27:33Oh, so there is a lot of lumps in the custard.
27:35Yeah.
27:36Moving on to this one.
27:38Caramel.
27:40Oh.
27:40Oh.
27:41Oh, this is like glue, look.
27:42Put it on top of your head.
27:44Oh, wow.
27:46It's very gritty on the palate.
27:49The sponge is nice.
27:50It's got some nice flavours in there.
27:52OK, next one.
27:53Sponge looks decent.
27:55Mm.
27:55However, we have eggshell.
27:58It's not only one piece.
27:59There's another piece over here.
28:01Oh, chee-la-la.
28:01That's not baked properly.
28:03That's quite raw.
28:04Oh, this is very heavy.
28:05The custard's all right.
28:07Yeah.
28:07Moving on to this disaster.
28:09Look at this.
28:10They hate the sponges.
28:11With the first glance, it's totally uncooked.
28:16It's just really raw.
28:18It's loads of lumps in there.
28:19It's quite rough on my palate.
28:21It's slightly overcooked.
28:22Yeah.
28:22It's quite eggy, isn't it?
28:23This is bad.
28:24The sponge puddings will now be ranked in order from last to first.
28:28OK, in fifth spot, we have this one.
28:32Whose is this?
28:35Yes, it's mine, sorry.
28:36Amberka, it was pretty poor.
28:38Yes, I know.
28:38The sponge is quite raw.
28:40Hey, I tried.
28:41In fourth place, who baked this?
28:46I don't think that's fair.
28:47I don't think that's fair.
28:48Sponge is a bit raw.
28:51There is eggshell in there.
28:53Yeah.
28:53In third spot, we have this one.
28:55How have you done that?
28:57No way!
28:59Looky, the problem with this is the caramel on the top was just too sad.
29:03And it was a little bit wet, but not bad.
29:05The sponge was nearly there.
29:06In second place, who baked this?
29:10Go on, sir!
29:11Second place.
29:11The sponge is actually very tasty.
29:14Thank you very much.
29:14And it's soaked in your golden syrup quite nicely.
29:17Which means in first place, Rose.
29:20Oh, thank you.
29:21Well done, right?
29:23It was actually a pretty decent sponge, this.
29:25It looks really neat.
29:26And actually, your custard was pretty good as well, so well done.
29:30I mean, nothing first.
29:31I mean, that's really nice.
29:33I'm very happy, and I cannot wait that my family...
29:36Mine was objectively the most terrible, so I deserve to come last.
29:41Still hurts, though.
29:43Yours was so solid.
29:45Look, they couldn't even take the top off it.
29:47That matter, mate?
29:48I will never try to do a sponge pudding ever again.
29:51I'm quite happy microwaving them.
29:53I'm doing it because I want to be part of something that's so important to help, yeah,
29:58research and stop families losing their loved ones and people losing their mates, like I have.
30:07Do you know what?
30:08What'll be your bit?
30:09Right, day two.
30:11Let's do it.
30:12Here we go.
30:13Can I say, judges, thank you for starting with mini rolls, because I love them.
30:17And I think they did them quite well yesterday.
30:19You loved Alex's mini roll.
30:21Yeah, it looked awful.
30:22But it tasted incredible.
30:23But it tasted amazing.
30:24But you look at Sam's, I mean, that looked terrible and tasted terrible.
30:28It's rare that you get that combination in the tent.
30:31Coming to the Technica Umbaca, oh, chalala.
30:34The sponge, it was so soggy in there.
30:36It wasn't cooked.
30:37I was like, oh, my God.
30:38But I absolutely love rose-deen pudding.
30:42Who do you think's in line for the Starbaker today?
30:44I think Vicky, I think she want to win.
30:47You can see from the eyes.
30:49What about rose?
30:50She won the technical, which puts her in a very strong position.
30:53But I'd like to see Sam do well today.
30:55I like his enthusiasm.
30:56If he brings that through to today, I think he'll do all right.
30:59Can you be a bit nicer today in the showstopper, please?
31:02Can I lie?
31:04Just one more challenge remains before Paul and Cherish decide who will win the coveted Starbaker apron.
31:11Welcome back to the Tent Bakers.
31:13For your showstopper challenge, the judges would love you to make your most iconic outfit in shoe.
31:19And when we say shoe, we mean shoe pastry.
31:22We don't want you to make an outfit out of shoes.
31:24They should consist of a scene or a sculpture made entirely out of pastry shapes.
31:31You all look good enough to eat.
31:33Now make pastry good enough to wear.
31:36You have three hours.
31:37On your marks.
31:38Get set.
31:39Bake!
31:41Alex, we're doing this.
31:42We're going again.
31:44I'm actually feeling really calm.
31:47Oh.
31:49Oh, my God.
31:51We haven't even started yet.
31:52Today, we have asked a celebrity to create for us the most iconic outfit made out of shoe pastry.
32:00I'm just melting butter in the water at the moment.
32:03You have to produce a roux initially to make a good shoe.
32:07Okay, it's boiling.
32:08I think I should now put the flour in.
32:10Whisk it well with egg and it comes beautifully soft and silky.
32:14Too much egg, the shoe will become pancake.
32:17Two litre eggs, the shoe will be very tough and heavy.
32:21I'm not sure what it's meant to look like.
32:23Decoration.
32:24They could use chocolate, caramel, fondant, anything they wish to show off their outfit.
32:29A little bit of creative design needed in this.
32:31So, the artistic makers, have a little bit of flair, will probably do well.
32:37Amber Care, good morning.
32:38Hello.
32:39Hi.
32:40Tell us all about your shoe ones.
32:41What are you doing?
32:42I'm making a bumblebee costume.
32:44I think it's like the last time I wore a fancy dress.
32:47So, it's pretty iconic for me.
32:50I'm making, basically, eclairs for the stripes.
32:53Yeah.
32:53How are you going to inject the filling into your shoe pastry?
32:56That's going to have to be a bridge that I cross when I get to it.
33:01Just wing it, bab.
33:03Wing it.
33:04Buzzing with memories, Ambika is recreating her childhood bee costume
33:09by decorating honey and vanilla chantilly cream-filled buns
33:12with raw icing and making wings using edible paper.
33:16This is weird, because I made my seven-year-old daughter a bumblebee costume.
33:22My mum made that for me.
33:23And do you know what?
33:24A little nod to bake off.
33:24I use wooden spoons for the antennae.
33:26That's really cute.
33:28Art school dad.
33:30Art school dad.
33:31Art school dad.
33:33Hey, kids.
33:34Felt tips.
33:35No, art school dad.
33:36Get away from the felt tips.
33:39The baker's first step to a perfect shoe
33:41is to mix butter and flour to make a smooth paste.
33:44I've given it so much pizzazz.
33:46I don't have anything left in my wrist.
33:48Forms a soft ball.
33:49That's a soft ball.
33:50But when adding eggs...
33:52Just going to do one egg at a time.
33:54The bakers must judge when the consistency is correct.
33:57No, that needs more eggs.
33:58If it's too dry, the shoe will be dense when baked.
34:01But it really is just slopping around everywhere.
34:04But wet and it won't puff up in the oven.
34:05I am worried about black shoe.
34:09Making it hard to fill their buns once baked.
34:12OK, I think that's good now.
34:13I'm taking the executive decision to start piping.
34:20Nailed it.
34:21We are about to start piping my shoe onto these two vegan trees
34:27in order to make the rings for me crown.
34:30So quite a few years ago now, I won the jungle.
34:34Not that I go on about it enough.
34:36And when you win, you get this sort of like really elaborate flower crown.
34:39And it was such a special moment in me life.
34:42Queen Victoria's shoe crown will be filled with lime Chantilly cream
34:46and a tropical flavoured coulee.
34:47She's decorating it with handmade isomalt flowers, leaves and bugs
34:51and serving it on crushed ginger biscuits as a tribute to her time in the jungle.
34:57What did you love about it?
34:59I just was able, for the first time, Alison,
35:01to show everybody that I wasn't what they thought I was.
35:05They got a chance to see I could be something different
35:07and that made us really happy.
35:08And now they're going to see a completely different side of you.
35:11They're going to see I'm crap at Bergen.
35:13The piping is very difficult.
35:17I'm making this guy.
35:18This is my most iconic outfit.
35:20I decided to wear glasses and a leather jacket with my shirt
35:25so I could get into pubs when I was underage.
35:28But I kind of wore that to make myself look older,
35:30not realising that I already look 45.
35:33Paying homage to his teenage years,
35:36Alex is piping his shoe with a banoffee Chantilly cream filling
35:39and salted caramel sauce and colouring it.
35:42With royal icing.
35:43Why is it that you look older there than you do now?
35:47It's absolutely outrageous.
35:4915?
35:5015, you look like Mike Reed.
35:52What's that?
35:53I look like a darts player, don't I?
35:55Could have gone and done an open spot down at the wheat shoe.
35:58While Alex is piping himself as an old man...
36:01This is just a leather jacket that I'm doing at the moment.
36:04Sam has opted for a different kind of relic.
36:07I'm making a dinosaur.
36:10These are the bodies.
36:11Then I've got a little tail that I've decided to make.
36:13A couple of little arms.
36:14This is one of my most iconic outfits.
36:17And that's my sister being scared.
36:19And I just like dinosaurs in general,
36:21so I'll be making a T-Rex shoe.
36:24Hoping it's a roaring success?
36:26Sam's dinosaur will be decorated with melted chocolate,
36:29fondant icing stripes and marshmallow teeth.
36:31And filled with a vanilla mascarpone cream.
36:35Your shoe pastry is actually quite big.
36:37Yeah.
36:38So you need to bake enough or else it will cook on the exterior and not in the interior.
36:43Wow.
36:44And very important as well, do not open your oven because it might collapse quite easily.
36:48So don't open the oven.
36:50I think these are ready to go in.
36:52Here we go then.
36:56I want it to look puffy.
36:58Crunchy and outside, softening.
37:00While the shoe bakes.
37:02Okay, they are going in for 30 to 35 minutes.
37:04The bakers get to work on their fillings.
37:06I'm about to start making the coulee.
37:09We're going for tropical vibes.
37:10Then I'm also going to add a good splash of rum.
37:14They're boozy, aren't they?
37:16And Rose is keeping her flavours festive.
37:19I put in ginger, nutmeg, cinnamon, dark rum.
37:23It smells like Christmas to be best.
37:26For her unconventional nativity costume.
37:28I'm doing it based on my iconic outfit from my childhood.
37:33And in the Christmas play, most actors will be like saying,
37:36Oh, I was Mary, I was Joven, I was a mouse.
37:40So I remember being in the mouse, like having to act like a mouse all the way through.
37:44Okay.
37:45Yeah, all the way through.
37:46Do you like the shoe like that?
37:47All the way through.
37:49Rosie's mouse-shaped shoe will be filled with a Christmas-spiced mascarpone cream,
37:54coated in chocolate and decorated with fondant body parts and accessories.
37:58Have you practised this?
38:00Only at the weekend, that big fat one that went flat.
38:05Ah, like pancakes.
38:07Yeah, they were a bit like pancakes.
38:08But then I thought, if it died happen, I can always put the cream in it and pop it back
38:13up, can I?
38:14Wow.
38:15It's not a balloon.
38:15Did it not work like that?
38:16No, no.
38:18It looks like it's rising.
38:20I'm not allowed to open the oven, but it's hard to check how golden it is.
38:26Oh, my God, that already looks like a dinosaur.
38:29It's perfect.
38:30I don't think you're supposed to open the memory.
38:31She said, don't open the door.
38:33It will collapse.
38:34Oh, my God, it has.
38:35It's shrunk.
38:35It's gone down.
38:36It's dipped.
38:37Pump it back up.
38:38You got a foot pump?
38:43Bakers, we are halfway through.
38:45Whoa.
38:46Oh, my God.
38:46Keep going, keep going.
38:48Ah.
38:49God, that's hot.
38:50To impress the judges...
38:51They're looking good.
38:52...the shoe must have risen and be golden brown.
38:55That looks like it's puffed up quite a lot.
38:58...and retain a crisp structure while it dries out.
39:01I think they're all right.
39:03Ooh, it's airy.
39:04I'm going to flip you over.
39:07I'm going to poke holes in your butt.
39:09We're letting the air out, I think, is what I've seen other people do.
39:12It doesn't look like a dinosaur, does it?
39:14So that's the arm?
39:15No, that's the mouth.
39:17Oh, I get you.
39:19No, but it doesn't.
39:20Mate, if there's one thing I know, it's good little arms.
39:23They'd make good little arms.
39:25What does a bee's wings look like?
39:27While their shoe calls.
39:28I'm now going to start making lots of liquid ears.
39:32The bakers get creative with their decorations.
39:35My hand is starting to shake it.
39:37But it's going well, it's looking cute.
39:39I've got my triangles ready for the stripes in the back.
39:43Oh, I need to make the marshmallow teeth.
39:44We're going for, like, a leaf vibe.
39:47I don't think that's too bad.
39:48Leaves aren't perfect, are they?
39:50Sort of like snowflakes, no two are the same.
39:52If he wins, how upset are you going to be?
39:54Oh, no, I'm completely...
39:56You accepted it, that he's now your baking guru.
39:59We're all going to get T-shirts made with this.
40:04Bakers, you've got half an hour left.
40:06Oh, my God.
40:07All for your part.
40:09All right, so now I'm on to the piping stage.
40:11Let's just see how easy it is to inject.
40:15I don't know what's going on with this.
40:17It's not coming out, though.
40:19Oh, is it?
40:19Do you want me to see if I can squeeze it in?
40:21One, two, three, and...
40:23Give it.
40:24Yes!
40:25Oh, my God!
40:26Wow!
40:27Just putting in a bit of salted caramel sauce
40:30just to give it a bit of a different flavour at the end.
40:32I don't think it's going to work.
40:33Oh, God.
40:37Oh, no!
40:40The problem is, I don't know when it's filled.
40:42I'm just doing that blind check.
40:44It's when it starts coming back at you.
40:46It's filled.
40:47Get it in.
40:48Go on.
40:49Yes, fill it up, babes.
40:50Fill it up.
40:50I'm feeling it.
40:51Yeah, yeah.
40:53That's it.
40:53Oh, that's heavy.
40:54How good.
40:55There you go.
40:57Do you know what I'm going to do?
40:58I'm just going to shovel it in like this
41:00and then just do it up.
41:02They're not going to know.
41:04Genius.
41:05Messing around with piping.
41:06I've cracked the code.
41:07Bakers, you have 15 minutes left.
41:11I am being too sore.
41:12If you're not panicking, are you even baking?
41:14I need to crack on.
41:16I'll be dipping in.
41:18Oh, you're such a baby.
41:19You're so cuddly.
41:21Yeah, I was cuddly and also, let's be honest,
41:25looked like I could commit a very severe crime.
41:29Bakers, you've got five minutes left.
41:31Oh, my God.
41:33The dinosaur's looking like he needs to go to the dentist.
41:35I'm hoping it tastes better than the real thing.
41:39That's a terrifying looking man.
41:41What?
41:4215-year-old Alex is looking somehow creepier than what he did then.
41:46I need about 400 million more of these.
41:49I'm making a hymie for one of them.
41:52Bakers, you've got one minute left.
41:54God damn it.
41:55We're praying for you.
41:56Oh, my God.
41:57I'm so shaky.
41:58I'm just going to spatter it on.
42:00Oh, my gosh.
42:04Bakers, your time is up.
42:07Please step away from your shoe shapes.
42:09I'm done.
42:10There's no sugar coating it.
42:11It's really bad.
42:13The only reason you know it's a dinosaur is because you've got teeth in a tongue.
42:15The thing is, the photo I was basing it on looked like a weirdo,
42:18so that that thing might be actually a step up.
42:21All I really wanted was the elusive Hollywood handshake,
42:24and I just don't know if I've done enough.
42:26I want to raise as much money as I can and awareness
42:28so we can beat this horrible disease
42:30and help anybody that's struggling.
42:35The Bakers' most iconic outfits in shoe
42:38will now be judged by Paul and Cherish.
42:42Ambika, would you like to bring up your shoe stopper?
42:52Ambika, tell us all about your shoe outfit.
42:54It's a bumblebee costume that my mum made me when I was really little.
42:58Overall, I love the appearance.
43:00It is exactly how you said it was going to be.
43:02There is a rice on your shoe pastry, so well done.
43:07The flavour isn't coming through very strong from the inside.
43:09You needed something far more punchier than honey.
43:11But having said that, you have a crisp exterior
43:14and you have a very open interior,
43:16and that's exactly how a shoe should be.
43:18I think the eclair is baked to perfection.
43:20And the soft, silky, smooth cream,
43:23it comes together beautifully.
43:32So this is the iconic outfit of a leather jacket and shirt
43:37and glasses that I wore when I was 15 and look 45.
43:40You look a bit more than 45 in that, though.
43:43I like the design.
43:44It's very neat and tidy.
43:46It looks just like the photograph that you have shown us.
43:49Thank you very much.
43:53Overall, I think your flavour with the bananas and cream
43:55inside a perfectly baked shoe is very well done.
43:59It's a great job.
44:00I have the caramel.
44:02The banana is va-va-voom.
44:04The taste profile just hit me.
44:07It's simple yet powerful.
44:09It is amazing.
44:10Well done.
44:11Oh, thank you very much.
44:19It's a T-Rex.
44:20It's from an outfit that I wore once
44:21to scare my sister in a social media video.
44:24Overall, I mean, I can see what it is.
44:26And it's filled with what?
44:27Love.
44:30You can see that over here,
44:31the shoe pastry actually flattened.
44:37I love it.
44:39Oh, no, no, no, no way.
44:41No way.
44:42I love it because it reminds me of the Claire's
44:44I used to have when I was a kid.
44:45Chocolate on top with cream inside.
44:47So it works beautifully.
44:49I think you've got a really crispy shell.
44:51And the interior is so open and fluffy.
44:53That is so kind of you.
44:55You made my day.
44:56The cream is so beautiful.
44:59And you eat it with the crispy shoe.
45:02Mama Mia.
45:09This is my jungle crown from when I won the jungle a couple of years ago.
45:16I'm really impressed.
45:18I like the isomalt and they've all come through beautifully well.
45:22Your piping is actually very round.
45:24Your baking is spot on.
45:26I can't wait to taste.
45:27I'm going to cry.
45:31You've got gorgeous caramel undertones coming from the shoe.
45:35You've got that zing coming from the citrus that blends with the cream.
45:38So overall, you come up with something that tastes and looks incredible.
45:42It is refreshing, it is fruity, and with the crumbs that is on the bottom, it all eats very well.
45:49So well done.
45:55They are my play of mouse from a Christmas play where I was showing to be a mouse.
46:01It's quite difficult to get the height and to get the display.
46:04Visually amazing.
46:06With the first look, I think you have the best shoe in the tent.
46:12I think that's exceptional.
46:15Oh, thank you.
46:17The old traditional sort of shoe eclair would have chocolate on the top with the cream inside.
46:21But you've taken it to another level by adding all the other things inside to bring that Christmas flair.
46:26It's like you've been doing it for years.
46:28Oh, thank you very much. Thank you.
46:30When I eat it, I can feel that the cream just woos out from my mouth.
46:34In fact, you have performed way above my expectation.
46:38So well done.
46:39Oh, okay. Thank you. Thank you.
46:43Well done.
46:45Ah, that's good.
46:47It's showing that it was like the best shoe in the tent.
46:52And that...
46:53Yes.
46:53I nailed that.
46:55Happy with that.
46:56Because I was a little bit deflated. I was like, I'm not the man for this.
46:58And it turns out I can bake a below average shoe, which makes me very happy.
47:02What a lovely way to finish.
47:04And honestly, I don't even want a handshake anymore.
47:06Not a wink.
47:08Not an eyebrow raise.
47:09I'm getting a hug.
47:10I am.
47:11It's not charity at the end of the day, isn't it?
47:12You can't say no.
47:18You loved everything.
47:19It's quite tricky to do a decent shoe.
47:21But what they did get was crispy, fluffy on the inside, which is what it's all about.
47:25Amazing, really.
47:25Rose really amazed us, didn't she?
47:28I love the fact that Rose's mice had a different personality, each and every one of them.
47:32I was quite impressed with Vicky's as well. It tasted delicious.
47:35Can we talk about Sam?
47:36Because he came up and he didn't think he'd done really well.
47:38He was so happy when you came out with some of the things that he said.
47:41I think it was decent.
47:42I'd describe a sort of functional dressing gown as decent.
47:45I would have liked to have seen a more punchy flavour inside.
47:48But overall, I thought his design of the T-Rex was pretty good.
47:51And likewise with Alex, I thought the jumper was very clever as well.
47:54Amberca as well, I thought the design was particularly nice and stark and in your face.
47:59These are quite glossy as well.
48:00Very clever finish, yeah.
48:02So what are you going to do, guys?
48:03But I do think two people in line for Starbaker would be Vicky and Rose.
48:07Because overall the three challenges, I think they've improved dramatically today.
48:10Yeah, you basically crucified them all yesterday.
48:13Oh, sorry.
48:25Well, bakers, you've been absolutely amazing.
48:28We've loved having you in the tent.
48:30Thank you for giving up your time.
48:31Now, I'm really excited because I get to announce this week's Stand Up To Cancer Starbaker.
48:39So, that baker is...
48:50Rose.
48:56I'm so happy.
48:58I have one birthday card.
49:00And it's nice that I get a new apron that I can take home.
49:02Thank you, I've got a new apron.
49:04Thank you very much.
49:05Well done.
49:06Rose won Starbaker because she won the technical challenge, did well in signature, and for
49:10me, won the showstopper.
49:12That was really beautifully done.
49:15Excellent work.
49:15You did a great job, mate.
49:17Rose deserves it so much.
49:19She's such a lovely person as well.
49:21Talented, beautiful.
49:23And I'm so happy we got to share a tent together.
49:25It was a lot of fun and everyone's amazing.
49:28And it was just, yeah, privileged to be a part of it.
49:30Well, get a cuddle.
49:31Oh, yeah, you're all right.
49:32No, you did really well.
49:33I didn't get me handshake.
49:35I got the hug!
49:37Everyone was just so excited and being happy, and I thought, ah, I can just pass this off
49:40as jubilation and not a really weird crush.
49:44It's very easy to forget in amongst the stress and the intensity of the tent, but we are
49:49ultimately here for charity and for a good cause, and it's all that matters.
49:53Hi.
49:53If you'd like to purchase one of these creamy white Starbaker aprons, all you've got to
49:57do is go to channel4.com forward slash su2c.
50:01And if that's not your bag, why not turn it into a superhero cake like Alison?
50:05Up, up and away!
50:07Fly, my beauty!
50:09Almost one in two of us will get cancer in our lifetime.
50:12Help us fight back.
50:14To give £40, £30, £20 or £10 to support Stand Up To Cancer, text 403020 or 10 to 70404.
50:23Or to donate any amount online, go to channel4.com forward slash su2c.
50:28100% of the money you give will fund life-saving cancer research.
51:05And Alison's back with a brand new series next Sunday, helping to give the nation's
51:10hidden voices the audience they deserve.
51:12Your song starts in Liverpool at nine.
51:15Coming up, Sarah Millican with a stand-up special, Late Bloomer, and look out for some
51:19naughty comedy of an adult nature.
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