#video #The Great Celebrity Bake Off f Episode 3 Engsub
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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.
00:222016, 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.
00:53Feel good.
00:54No! It's cuddly.
00:56Don't worry, don't panic.
00:58Five more celebrities.
00:59I like a bit of oomph to be fluid.
01:01Ha!
01:02Brave the tent in the name of charity.
01:04Oh, no!
01:04What?
01:05Oh, wow.
01:07Only one.
01:08It's meant to look a bit like a cat's bum haul at the end.
01:10I think that's exceptional.
01:11Can be crowned Star Baker.
01:14It's gone down, it's dead.
01:15Pump it back up.
01:16You got a foot pump?
01:39This week's Stand Up To Cancer bakers are…
01:42I feel nervous already, did you just 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
01:52I'm really nervous, really excited
01:54I've already started sweating from behind the knees
01:56You can't get disqualified from this, can you?
01:59Comedian, journalist and TV host Alex Brooker
02:01Love the old gaffes though, isn't it? It's classy
02:04I don't expect it to do particularly well
02:06But I'm more here for a social event
02:10Star of stage and screen, actress Rose Aileen Ellis
02:13I'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
02:29And I mean that with every fibre of my being
02:32You 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
02:41Thanks
02:41Despite not really baking
02:43And not really having practice
02:45I do kind of want to win
02:47I just want to start baking now
02:48Let's just do it
02:52Hello bakers
02:53Welcome to the tent
02:54And thank you for joining us
02:56Also at this point
02:57I'd like to welcome
02:58Toby to the tent
03:00Who is Rose's interpreter
03:01Welcome to the tent
03:05Okay
03:05So for your signature challenge
03:07The judges would love you to bake six mini rolls
03:11The judges will be looking for deliciously light sponge
03:14Rolled 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
03:24Bake
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
03:35Because we want six mini rolls
03:36Bit 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
03:45If you over bake with sponge
03:48It'll be bone dry
03:49You try and roll it up
03:50It'll crack
03:50So what am I doing?
03:52It should be light
03:53Melt in the mouth
03:54And balanced beautifully with the filling
03:56You nicked my head
03:57The mini roll
03:59Need to be beautifully decorated
04:01Bang
04:02They need to be identical
04:04And it need to be precise
04:05Oh too much
04:06Ah I'm not asking too much Emma
04:08What on earth have I got olive oil for?
04:12Olive oil is really good
04:13If you've got dry elbows
04:16And 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
04:28If it's edible I'll be happy
04:30I'm a baker
04:34Hello
04:35Hi Rose
04:35Hello
04:35Welcome Rose
04:37Hello
04:37How are you?
04:38Please tell us all about your mini roll
04:40I'm making deck chair mini roll
04:43So it's going to be stripy
04:44Like you're sitting on a deck chair
04:47And because I grew up by the sea
04:49So I love the beach
04:50Ah
04:51Yeah
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
05:03Now you caught my attention
05:06You can't just skim on that
05:07Are you going to put this into your Swiss roll?
05:09Not in it
05:10I just sprinkle it on top
05:12Oh okay
05:12And then have decoration top
05:13Because 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
05:20I love crisps
05:21Too right
05:22Now we're talking
05:24And Rose isn't the only baker
05:26It's a little
05:27It won't go in
05:28Simp
05:30You little
05:30Taking a trip down memory lane
05:32So I'm making Black Forest mini rolls
05:36For no other reason
05:37And when they said to me
05:38What flavours did you serve as a kid
05:40And the first thing that came into me
05:42Was Black Forest Gatto
05:44Alex's Black Forest mini rolls
05:45Will be made with a chocolate sponge
05:47Sour cherry conserve
05:48And Kirsch infused whipped cream
05:51I'm going to melt the chocolate over the top
05:53Decorate it with these lovely cherries
05:55In 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
06:07Because you've got to get it
06:08You've got to get the mixture fine
06:09She was always keen on Port Hollywood
06:10So important
06:16I think that is light and fluffy
06:18Do you think I sound like I know what I'm talking about?
06:19Take it till you make it babe
06:21All of you
06:21I've ridden the idea
06:23Is someone being naughty?
06:25Look
06:25Have you just turned that off?
06:27Sit down
06:28What did he do?
06:29He hid my eggs
06:30I'll wait you two minutes
06:31Let's turn it off
06:32Yeah
06:33To get a light and airy sponge
06:35Trying to be gentle
06:36A little bit like
06:37Please be my friend
06:38It's critical to prevent air loss when folding
06:41Bo's
06:42Is this alright?
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?
06:48Okay
06:48All's fair in love and war
06:50But Sam's playing catch up
06:52They panic me now
06:53Am I doing okay?
06:55Sam will be colouring his sponge mix
06:57To create a rainbow effect for his mini rolls
06:59Which will be paired with a vanilla cream cheese filling
07:01And decorated with sprinkles
07:03How long are you going to bake it for?
07:0640 minutes
07:0640 minutes?
07:0840 minutes?
07:08Are you sure?
07:09No
07:0940 minutes are stupid
07:11We do a biscuit do we?
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 to impress with her mini rolls
07:20Fold through the mango paste
07:22Okay it's going in
07:24Ambika's mango flavoured mini rolls will be filled with coconut buttercream and mango jam
07:30Coated in white chocolate and topped with desiccated coconut
07:33Have you practiced this at all?
07:35I did do this one actually
07:36And 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 sugar is delicious
07:44I like the sound of this
07:45Tropical
07:45Thank you
07:46Does this look right?
07:47You can't answer my questions
07:48Thank you
07:49Does this look right to you now?
07:50That looks beautiful
07:51Okay thanks
07:52Okay 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
08:03Oh
08:05Well that's a shame isn't it
08:07Anyway
08:08Thanks for coming mate
08:09I'm glad that you've done it
08:10Alison
08:10Yes babes
08:11I'll do it
08:12Yes I'm doing it
08:14You are doing it
08:15That's not how you do it though
08:16You know that right?
08:21Bakers
08:21You are half way through
08:23Where does the team go?
08:27It's going in
08:28Oh
08:29Go well
08:30The bakers must get their sponges into the oven
08:33Okay
08:34Nailed it
08:34How long are you going to cook it for?
08:3612 minutes
08:3712 minutes
08:3715 minutes
08:39So they can turn their attention to fillings and toppings
08:41Whip the cream and the vanilla extract and the kirsch
08:45Wow
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 all?
08:53Yeah
08:53Let's do it like that
08:54I'm going to make the coulis
08:56Which requires raspberries, chambord
08:58And some ice and sugar
09:01The idea is a little taste of Italy
09:04To just remind us of every wedding
09:05There wasn't any lemon in the actual cake
09:08But we did chin quite a lot of limoncello
09:11So I thought I'm going to pair them all together
09:12Hopefully the flavours complement each other
09:14I mean I like them
09:15Vicky's filling her wedding cake inspired mini rolls
09:18With a vanilla mascarpone cream and raspberry coulis
09:21And coating them in white and ruby chocolate
09:23Instead of limoncello
09:25The sponge will be flavoured with lemon zest
09:27I thought it's a limoncello
09:29I thought it'd be the liqueur
09:30You're a bit boozy aren't you?
09:31Yeah of course
09:32You could have drizzled it onto the sponge
09:34Should I?
09:35Guys I was really confident about this technique
09:38Before you all came over
09:39I was like what is this again?
09:40This is sharp
09:40Look you get your alcohol in there pets
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
09:49Four
09:50Three
09:50Two
09:51One
09:52Oh
09:54I'm really happy
09:56I think that's good
09:57That's done
09:57Do you know what?
09:58It feels like quite springy
10:00But what do I know?
10:01I'm not an expert
10:02Is that okay?
10:03Is that nice and light?
10:04Yeah
10:06Oh
10:07I mean I've never seen anything so beautiful
10:10Neither have I
10:11It's so beautiful
10:12No it's got to turn it
10:13Twist it
10:14Roll it
10:14This is the bit I'm scared of
10:16While their sponges are still warm
10:17Oh god
10:18This 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
10:37Alison's just gone for it
10:39Alison's just gone for it
10:40Oh my god the panic
10:42It doesn't look like it's really breaking
10:44Yeah that would do
10:45I think I just let it cool like this
10:47Chill there my friend
10:49It's meant to look a bit like a cat's bum haul at the end I think
10:51I've got cats
10:52Yeah okay
10:53I've never really looked at my cat's ass but like
10:55I was going to see it yeah
10:59Baker's you got half an hour left
11:01God damn
11:02Paul likes it if you start again at this point
11:06Spread the mango jam over the sponge
11:08With their sponges cool
11:10I'm going to treat it like peanut butter than a toast
11:12You know
11:12I don't like it too much
11:14But I don't like it too little
11:15The bakers must fill and reshape their Swiss rolls
11:19Gently gently and like just relax
11:21La la la la
11:23Taking care to roll tightly to achieve the perfect swirl
11:26Is it fine that it's all oozed out?
11:28Okay
11:29I don't think I've got enough
11:30And do you think this is thick enough?
11:32How would I know?
11:34You 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
11:39Yeah because it's going to be around the outside
11:40That's Paul's eyes
11:41Look at that
11:43Beautiful aren't they?
11:44They're absolutely beautiful
11:45Ah that looks so big
11:48So happy with that
11:49What do I do now?
11:50I think you've cut them in three
11:51Because we're looking for six
11:52Oh no
11:53Oh this has gone terribly
11:54That's basically just a sausage roll isn't it?
11:57Rose
11:57Can never be too big
11:59Okay
11:59Can never be too big Rose
12:01No
12:01But 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 back?
12:08Trim the end off
12:09Last one
12:10My man
12:11Yes
12:15Bakers
12:15You've got ten minutes left
12:19Stressed
12:19I need to hurry up here
12:20What do normal people do with this?
12:22Just dip it in
12:23And then hope for a bath
12:24No that's the wrong move
12:26I've made the wrong move
12:26I 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 mean
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 stay there
12:45Do you want to lick this?
12:47Yeah thanks
12:48Off you go
12:50Like a fly
12:53Got to smoosh them now
12:56Oh you'll be the first person to taste it
12:58You've given me the biggest crisp
13:02Is it good?
13:03Lovely
13:03I think that looks a bit
13:05Well I've done it now so
13:07Bakers you have one minute left
13:10I'm just going to go for it now
13:13How are we a pest?
13:14Kipna's on me chores like
13:15Does anyone need help?
13:16Yeah please actually
13:18Look at that
13:19Cherry's on top
13:20Half of
13:21Oh come on
13:22Never can have too much crisps
13:24I'm going to spend too much time measuring them out
13:26Bakers your time is up
13:29Yes
13:30Please step away
13:31From 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
13:41That say you 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
13:47There'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
13:52It's been great
13:53Mine and Alex kind of suck
13:55But we're in here
13:56We're in the game
13:56Well done
13:58So many of us are affected by cancer in our lifetimes
14:00So to be here and to hopefully be helping
14:04In whatever way I can
14:05Is you know a complete honour
14:13It's time for the baker's mini rolls
14:15To face the judgement of Paul and Cherish
14:18Hello
14:18Hi Rose
14:19Hello
14:26Rose tell us all about your mini rolls please
14:29I wanted to represent British sea style
14:32I agree that it looks like something I've seen in the sea
14:34Off the coast of Britain
14:36Exactly
14:36I love the way you arrange it
14:39It's so tidy
14:40It'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
14:59So well done
15:06Rainbow mini rolls
15:08Cream cheese filling
15:09And white chocolate inside
15:11We do a thing called junior bake-off
15:17I'm 32
15:19That has stung so far
15:25Sponge is quite deflated
15:27Which I thought might be the case
15:28When you were making it
15:29That's how I feel now
15:29Because I think you lost all the air
15:31I 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
15:39It's dry
15:40The filling is very sweet
15:42It's your first time though
15:44That was so bad
15:50These were Black Forest mini rolls
15:53With vanilla and kersh
15:55Overall it could have been a little bit more neater
16:03Tastes beautiful
16:04Does it?
16:05Looks hideous
16:09You've got the cherry
16:10You've got the alcohol
16:11You've got a rich chocolate
16:12And then with actually a decent sponge
16:14It's very sexy
16:16And then the cream just binds beautifully
16:19Oh my my my
16:20This is banging I have to say
16:24I'm taking this with me
16:26Yeah take it with you
16:31See
16:32This is a mango and coconut mini roll
16:34Mango sponge
16:35Mango jam
16:36And desiccated coconut
16:37I 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
16:43That you've got very nice feel
16:44Thank you
16:45Oh my god
16:51Flavour wise
16:52The coconut overwhelms
16:54Right
16:54That is very sweet
16:55Yeah
16:56And with the desiccated coconut
16:58That is on the top
16:58It's actually very dry
17:00On the palate
17:01They look good
17:02And they do taste good
17:03If you've got sweet tooth
17:10These are
17:11Raspberry and white chocolate
17:13Mini rolls
17:15With a hint of lemon
17:16I actually think
17:17They look pretty good
17:18I really like
17:20The decoration
17:21Because I think
17:23It's simplicity
17:23It's beauty
17:27I actually really like the flavour
17:29The outside was beautiful
17:31With the chocolate
17:31And the raspberry
17:32I think the sponge is alright actually
17:34So what I really like
17:35Is the raspberry
17:36And the chocolate
17:37I want more of the creamy
17:39Silky cream
17:40That's the first time you've made
17:41And I think you've done a great job
17:42Well done
17:44Well done Vic
17:44I 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
17:54Raising some money for a good cause
17:56And the next minute
17:57You'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
18:08Not horrible
18:13The bakers could practice their cinch and 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
18:23Which today has been set for you
18:26By the professor of profiteroles
18:28It's Paul Hollywood
18:28Paul
18:29Have you got any words of advice
18:30For 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
18:40I mean erotic audio books
18:42Yes
18:44As ever
18:45This challenge is judge blind
18:47So Paul and Cherish
18:49You can leave the tent
18:50See you later
18:52Bakers
18:52For your technical challenge
18:54The judges would love you to bake
18:55Four syrup sponge puddings
18:58Your moist drenched sponges
19:01Should be covered in a silky
19:03Smooth vanilla custard
19:05You've got one and a half hours for this
19:08Definitely not enough
19:09On your mark
19:09Get set
19:10Bake
19:13God that's not so hard
19:14What
19:15It's an old fashioned pudding
19:17It's an old fashioned pudding
19:17It's an old fashioned pudding
19:17I never heard of it
19:18I used to really like Paul Hollywood
19:20Used to think
19:20Oh yeah
19:21Wicked bit of cake
19:21It's like
19:22Eat and bake as well
19:23But the thing I might have changed my opinion
19:25It's a bit of a pillock
19:28Paul's thin 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
19:35We have given them all the information
19:37Bar the bake time
19:38The chances are
19:38They may bring them out too early
19:40And we're going to get soggy sponges
19:42The hardest thing
19:43They're going to have to do with this
19:44Is make the syrup
19:45They may take it too far
19:47We want it golden brown
19:48Now
19:49The chances are
19:50They're going to overcook the custard
19:51And it will be disgusting
19:53Look at that
19:54It's like being five again
19:56It's such a light sponge
19:58The sweetness of the custard
19:59And the sponges
20:00Merge in beautifully
20:01That's lovely
20:02I'm not too sure
20:03What we're going to see
20:03In the tent
20:04When we go back
20:05Wow
20:05But I guarantee
20:06It won't be anything like this
20:09For the syrup
20:10Tip 30 grams
20:11Of the custard sugar
20:12Into a small pan
20:13And add two tablespoons
20:15Of water
20:15This can't be how we do this
20:18That can't be how people do it
20:19There's no way
20:20This is how bakers do it
20:21Watch this
20:22It's a little move called
20:25Moving the sauce
20:26But a bit closer
20:28Place it over a low heat
20:29And stir until the sugar dissolves
20:30But that's something
20:31That can go really wrong
20:32We do it for heat
20:34And steam it for 15 minutes
20:36Do you know what syrup
20:37Is meant to look like mate?
20:39Which one's syrup again?
20:40Does anyone know
20:41What colour syrup's supposed to be?
20:43It's golden
20:44It's golden?
20:46For the bakers
20:47To achieve the right consistency
20:48I can't tell
20:49If any of this is right
20:51The syrup must be cut slowly
20:53Over a low heat
20:54Oh that's golden
20:55Wait two seconds
20:56Who's even cooked to a golden caramel?
20:57That's golden
20:58But if they don't take it far enough
20:59It won't thicken
21:01Mine's still really watery
21:03Ooh
21:04Let me taste that
21:08Remove from the heat
21:09And leave to cool
21:10While Ambika waits for her syrup
21:12To turn golden
21:13It's taking ages
21:14And that's making me nervous
21:15The bakers move on to their sponges
21:17For the puddings
21:18Beat the butter
21:18And cast the sugar together
21:19Until pale and fluffy
21:20I mean that looks quite pale
21:22Is it fluffy?
21:23I don't know
21:24How fluffy do you need it?
21:25Feet in between each addition
21:27Gradually add a bit
21:29I do have eggs yet
21:30I'm going to leave it in there
21:31I'm just going to go with it
21:33This looks wrong
21:34That's scrambled eggs
21:35Isn't it?
21:35Oh my god
21:36I can't believe
21:36Am 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
21:47And it's still quite silvery
21:50My syrup is taking ages
21:52I just have to do other things
21:54So it's like
21:55How long will this take, you know?
21:57Into a separate bowl
21:58So the flour and ground ginger
22:00And then add the lemon zest
22:04I've got that in my eye
22:07I feel like potentially
22:08I may have made a mistake
22:09And saved it at the wrong time
22:11Because all my lemon bits are in my sieve
22:12It looks like potpourri
22:14You save it till the end
22:15And flick it into Paul's eyes
22:16That's what it says here
22:17Noel, I've made an executive decision
22:19And 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
22:30One tablespoon of syrup
22:32Into each pudding mould
22:34Get in there
22:36Divide sponge batter between the mould
22:38I'm going to put one spoon in each
22:41I don't know if I've got enough batter, you know
22:42Vic
22:43Yeah, babe
22:44How much batter do you put into your little bowl?
22:47Does it say in there?
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 a string around it
22:59But I don't know why you put a string around it
23:00If you just go like this
23:00The bakers must seal their moulds
23:03To prevent liquid getting into their sponge mix
23:05I have no idea what I'm doing
23:06Is that right?
23:08If they don't
23:09They'll get a soggy pudding
23:10That will collapse once baked
23:12Oh, screw the string
23:14Whatever
23:14Then pour enough point of water
23:16Into the tin
23:17For up to two centimetres
23:18I'm putting it up in now
23:20Oh
23:20Okay
23:21A-ta
23:24I can't even tell you
23:26How long I'm doing it for
23:27I hate that I put the little metal hats on
23:30Because now
23:32They're just at the mercy of the oven, you know
23:34I'm going to take mine when Vicky takes hers out
23:36I'm going to wait until the very end
23:39To take this out
23:41Wait, because you've got 30 minutes left
23:43No!
23:45No!
23:47Oh my God, just stay around the thing
23:50Please, please, please
23:52While Ambika is playing catch-up
23:55Heat the milk, cream and vanilla paste in a pan
23:57The rest of the bakers move on to the next step
24:00Oh my God, I haven't even made custard
24:02Is it meant to go that bubbly?
24:04I don't know
24:06I think 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
24:18Okay, 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?
24:28As it requires heating gently
24:30Should this have gone to boiling point already?
24:33Too much heat too quickly
24:34And the mixture could curdle
24:36A bit lump in it, but
24:38It is what it is
24:39Ooh, I can feel it
24:40The smell I made
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 gonna go, it's gonna go
24:50Don't worry
24:50Look, look
24:52It's going
24:52Is it actually?
24:54Can you not see?
24:55Look, it's thickening up
24:56Okay
24:56I'm quite happy when we custard
24:58Mind you, I do like a thick custard
25:00I like a thick gravy
25:02I like a thick curry sauce
25:04I like a bit of oomph to me fluids
25:06Oh, that's delicious
25:09That looks like custard, right?
25:16How much time have we got left?
25:18Bakers, you've got five minutes left
25:19What?
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
25:29Oh, okay, come on, lad
25:32Oh my God
25:33Oh, this is gonna be an actual horror show
25:37Yes!
25:40Okay, 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
25:48Oh, this is
25:50Ooh
25:51Bakers, you have one minute left
25:58Oh, no!
25:59Ooh!
26:01Ooh!
26:02God damn
26:04Don't make me happy
26:06Have you got any spare syrup?
26:08I've got barely any left
26:09God damn!
26:09Come on
26:11Come on
26:13Look at me, like I'm working a restaurant or something
26:19Three, four
26:21Bakers, your time is up
26:24I'm absolutely shattered
26:26Please get your syrup sponges
26:29And place them behind your photos
26:31Well done, bakers
26:34We're done
26:35Oh my God
26:35Alex, unreal
26:36Well 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
26:47Okay, what we're looking for are four beautifully baked moist steamed sponges
26:54With a gorgeous golden syrup on the top
26:56Accompanied by a silky smooth custard
27:00Let's start with these, Cherish
27:02Oh, that's sticky
27:04But I do like the look of the sponge
27:08The proof is in the pudding
27:09Exactly
27:13The custard's lovely
27:14Yes
27:15I think it's well baked
27:16And they are neat
27:17This has a very nice crumbs as well
27:19Well 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
27:32Sponge
27:33Oh, so there is a lot of lumps in the custard
27:35A lot of lumps in it, yeah
27:36We've gone to this one
27:39Caramel
27:39Oh
27:40Oh, 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 light
27:50It's got some nice flavours in there
27:52Okay, next one
27:53Sponge look decent
27:55However, we have egg shell
27:58It's not only one piece, there's another piece over here
28:01Oh, chee la la
28:01That's not baked properly
28:03That's quite raw
28:03Oh, this is very heavy
28:05The custard's all right
28:07Yeah
28:07Moving on to this disaster
28:09Look at this, they hate the sponges
28:11With the first glance, it's totally uncooked
28:16It's just really raw
28:17It's loads of lumps in there
28:19It's quite rough when my palate is slightly overcooked
28:22Yeah, it's quite egg-y, isn't it?
28:23This is bad
28:24The sponge puddings will now be ranked in order from last to first
28:28Okay, in fifth spot, we have this one
28:32Whose is this?
28:35Yes, it's mine, sorry
28:36Amberca, it was pretty poor
28:37Yes, 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 egg shell in there
28:52Yeah
28:53In third spot, we have this one
28:55How have you done that?
28:56Oh, no way
28:59Vicky, the problem with this is that 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
29:11The sponge is actually very tasty
29:14Thank you very much
29:15And it's soaked in your garden syrup quite nicely
29:17Which means in first place, Rose
29:21Well done, Rose
29:23It was actually a pretty decent sponge, this
29:25It looked really neat
29:26And actually your custom was pretty good as well, so well done
29:28Thank you
29:29I mean, that's been first
29:31I mean, that's really nice
29:33I'm very happy and I cannot wait to get my family
29:36Mine was objectively the most terrible
29:39So I deserve to come last
29:41Still hurts though
29:43Yours was so solid, look, they couldn't even take the top off it
29:46Don't 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
29:57To help, yeah, research and stop families losing their loved ones
30:01And people losing their mates
30:03Like I have
30:07Do you know what?
30:08What will be of it?
30:09Right, day two
30:11Let's do it
30:12Here we go
30:12Can I say, judges, thank you for starting with mini rolls
30:15Because 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
30:23It tasted amazing
30:24When you look at Sam's
30:25I mean, that looked terrible
30:26And tasted terrible
30:28It's rare that you get that combination in the tents
30:31Coming to the technical umber car
30:32Oh, cha-la-la
30:34The sponge
30:35It was so soggy in there
30:36It wasn't cooked
30:37I was like, oh my God
30:38But I absolutely love a roast in pudding
30:42Who do you think's in line for the star baker today?
30:45I think Vicky
30:46I think she want to win
30:47You can see from the eyes
30:49What about Rose?
30:50She won the technical
30:51Which puts her in a very strong position
30:52But I'd like to see Sam do well today
30:54I like his enthusiasm
30:55Yes
30:56If he brings that through to today
30:57I 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
31:06Before Paul and Cherish decide
31:07Who will win the coveted star baker apron
31:11Welcome back to the tent bakers
31:13For your showstopper challenge
31:14The judges would love you to make
31:16Your most iconic outfit in shoe
31:19And when we say shoe
31:20We mean shoe pastry
31:21We don't want you to make an outfit out of shoes
31:24They should consist of a scene or a sculpture
31:28Made entirely out of pastry shapes
31:30You all look good enough to eat
31:32Now make pastry good enough to wear
31:35You have three hours
31:37On your marks
31:38Get set
31:39Bake
31:40Alex, we're doing this
31:42We're going again
31:44Actually feeling really calm
31:47Oh
31:50We haven't even started yet
31:52Today we have asked a celebrity
31:54To create for us
31:56The most iconic outfit
31:58Made out of shoe pastry
32:00I'm just melting butter
32:02In the water at the moment
32:03You have to produce a roux
32:05Initially 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
32:11And it comes beautifully soft and silky
32:14Too much egg
32:15The shoe will become pancake
32:17Two litre eggs
32:18The 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
32:25Caramel fondant
32:26Anything they wish
32:27To show off their outfit
32:28A little bit of creative design
32:30Needed in this
32:31So the artistic makers
32:32Have a little bit of flair
32:33Will probably do well
32:37Amber Care, good morning
32:38Hello, hi
32:39Tell us all about your shoe bonds
32:41What are you doing?
32:42I'm making a bumblebee costume
32:44I think it's like the last time
32:46I wore a fancy dress
32:47So it's pretty iconic for me
32:49I'm making basically eclairs
32:52For the stripes
32:53How are you going to inject the feeling
32:55Into your shoe pastry?
32:56That's going to have to be
32:57A bridge that I cross
32:59When I get to it
33:00Just wing it, bab
33:03Wing it
33:04Buzzing with memories
33:06Ambika is recreating her childhood
33:08Bee costume
33:09By decorating
33:10Honey and vanilla
33:11Chantilly cream filled buns
33:12With raw icing
33:13And making wings
33:14Using edible paper
33:16This is weird
33:17Because
33:18I made my seven year old daughter
33:20A bumblebee costume
33:21My mum made that for me
33:23And do you know what
33:24A little nod to bake off
33:24I use wooden spoons
33:26For the antennae
33:26That's really cute
33:28Art school dad
33:30Art school dad
33:31Art school dad
33:32Hey kids
33:34Felt tips
33:35No art school dad
33:36Get away from the felt tips
33:39The baker's first step
33:40To a perfect shoe
33:41Is to mix butter and flour
33:43To make a smooth paste
33:44I've given it so much pizzazz
33:46I don't have anything
33:47Left in my wrist
33:48Forms a soft ball
33:49That's a soft ball
33:50But when adding eggs
33:51Just going to do
33:53One egg at a time
33:54The bakers must judge
33:55When the consistency
33:56Is correct
33:57No that needs more eggs
33:58If it's too dry
33:59The shoe will be dense
34:01When baked
34:01But it really is just
34:02Slopping around everywhere
34:03But wet and it won't puff up
34:05In the oven
34:05I am worried about
34:07Black shoe
34:08Making it hard to fill
34:10Their buns once baked
34:11Okay I think that's good now
34:13I'm taking the executive decision
34:15To start piping
34:20Nailed it
34:21We are about
34:22To start piping
34:23My shoe
34:24Onto
34:25These two bacon trays
34:27In order to make
34:28The rings for me crown
34:30So quite a few years ago now
34:32I won the jungle
34:33Not that I go on
34:35About it enough
34:36And when you win
34:37You get this sort of
34:38Really elaborate flower crown
34:39And it was such a
34:40Special moment in my life
34:42Queen Victoria's shoe crown
34:43Will be filled with
34:44Lime Chantilly cream
34:46And a tropical flavoured coulee
34:47She's decorating it
34:49With handmade
34:49Isomalt flowers
34:50Leaves and bugs
34:51And serving it
34:52On crushed ginger biscuits
34:54As a tribute
34:54To her time in the jungle
34:57What did you love about it?
34:59I just was able
35:00For the first time
35:01Alison
35:01Show everybody
35:02That I wasn't
35:03What they thought I was
35:05They got a chance
35:06To say I could be
35:06Something different
35:07And that made us
35:08Really happy
35:08And now they're going to
35:09See a completely
35:10Different side of you
35:10They're going to
35:11See I'm crap with Bergen
35:13The piping
35:14Is very difficult
35:17I'm making this guy
35:18This is my most
35:19Iconic outfit
35:20I decided to wear
35:22Glasses and a leather jacket
35:24With my shirt
35:25So I could get into pubs
35:26When I was underage
35:28But I kind of wore that
35:29To make myself look older
35:30Not realising that I already
35:32Look 45
35:33Paying homage to his teenage years
35:36Alex is piping his shoe
35:37With a banoffee
35:38Chantilly cream filling
35:39And salted caramel sauce
35:41And colouring it
35:42With royal icing
35:44Why is it that you look older there
35:45Than you do now
35:46It's absolutely outrageous
35:4915
35:5015
35:50You look like Mike Reed
35:53What's that?
35:53I look like a darts player
35:54Don't I?
35:55Gonna go and do an open spot
35:57Down at the wheat shoe
35:58While Alex is piping himself
36:00As an old man
36:01This is just a leather jacket
36:03That I'm doing at the moment
36:04Sam has opted for a different kind of relic
36:07I'm making a dinosaur
36:09These are the bodies
36:11Then I've got a little tail
36:12That I've decided to make
36:13A couple little arms
36:14This is one of my most iconic outfits
36:17And that's my sister being scared
36:18And I just like dinosaurs in general
36:21So I'll be making a T-Rex shoe
36:24Hoping it's a roaring success
36:25Sam's dinosaur will be decorated
36:28With melted chocolate
36:29Fondant icing stripes
36:30And marshmallow teeth
36:31And filled with a vanilla mascarpone cream
36:34Your shoe pastry is actually quite big
36:37Yeah
36:37So you need to bake enough
36:40Or else it will cook on the exterior
36:42And not in the interior
36:43Wow
36:44And very important
36:45And so do not open your oven
36:46Because 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 pappy
36:58Crunchy and outside
36:59Stuffing inside
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
37:08We're going for tropical vibes
37:10Then I'm also going to add
37:13A good splash of rum
37:14They're boozy aren't they?
37:16And Rose is keeping her flavours festive
37:19I put in ginger, nutmars, cinnamon, dark rum
37:23It smells like Christmas to be best
37:25For her unconventional nativity costume
37:28I'm doing it based on my iconic outfit from my childhood
37:32And in the Christmas play
37:34Most actors would be like saying
37:36Oh I was a Mary, I was Joseph
37:38I was a mouse
37:40So I remember it being in my mouth
37:42Like 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
37:48Oh
37:49Rosie's mouth-shaped shoe will be filled with a Christmas spiced mascarpone cream
37:54Coated in chocolate
37:55And decorated with fondant body parts and accessories
37:58Have you practised this?
38:00Only at the weekend
38:02That big fat one that went flat
38:05Ah, like pancakes
38:06Yeah, they were a bit like pancakes
38:08But then I thought if it does happen
38:10I can always put the cream in it and pop it back up
38:13Can I?
38:14Wow
38:14It's not a balloon
38:15Did it not work like that?
38:16No, no
38:17It looks like it's rising
38:19I'm not allowed to open the oven
38:21But it's hard to check how golden it is
38:26Oh my God
38:27That already looks like a dinosaur
38:29It's perfect
38:30I don't think you're supposed to open
38:31The memory she said don't open the door
38:33It will collapse
38:34Oh my God
38:34It has
38:35It's shrunk
38:35It's gone down
38:36It's deep
38:37Pump it back up
38:38You got a foot pump
38:43Bakers
38:43We are halfway through
38:45Whoa
38:46Oh my God
38:46Keep going
38:47Keep going
38:48God, that's hot
38:49To impress the judges
38:51They're looking good
38:52The shoe must have risen and be golden brown
38:55That looks like it's puffed up quite a lot
38:58And retain a crisp structure while it dries out
39:01I think they're all right
39:02Oh, it's airy
39:04I'm going to flip you over
39:07I'm going to pour claws in your butt
39:09We're letting the air out, I think
39:11It's 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
39:15That's the mouth
39:17Oh
39:18I get you
39:19No, but it doesn't
39:20Mate, if there's one thing I know
39:22It's good little arms
39:23They'd make good little arms
39:25What does a bee's wings look like?
39:27While their shoe cools
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
39:41For the stripes in the back
39:42Oh, I need to make the marshmallow teeth
39:44We're going for like a leaf vibe
39:46I don't think that's too bad
39:48Leaves aren't perfect, are they?
39:50Sort of like snowflakes
39:51No two are the same
39:52If he wins, how upset are you going to be?
39:54Oh, no, I'm completely
39:55I'm not
39:56I've lost the voice
39:56You accepted it
39:57That he's now
39:58You're baking
39:59We're all going to get t-shirts made
40:01With this
40:04Bakers, you've got half an hour left
40:06Oh, my God
40:07All for your back
40:08All 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
40:18Oh, is it?
40:19Do you want me to see if I can squeeze it in?
40:21One, two, three, and
40:23Give it
40:23Yes!
40:24Awesome!
40:26Wow!
40:27Just put it 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!
40:40I don't know when it's filled
40:42I'm just doing that blank
40:43It's when it starts coming back at you
40:46It's filled
40:46Get it in
40:47Come on
40:48Yes, fill it up, babes
40:50Fill it up
40:50I'm filling it
40:51Yeah
40:52Yeah
40:52That's it
40:53Oh, that's heavy
40:54Oh, good
40:55There you go
40:56Do you know what I'm going to do?
40:58I'm just going to shovel it in
41:00Like 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?
41:15I need to crack on
41:15Like we're dipping in
41:18Oh, you're such a baby
41:19You're so cuddly
41:20Yeah, I was cuddly
41:22And 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
41:32The dinosaur's looking like he needs to go to the dentist
41:35I'm hoping it tastes better than the real thing
41:38That's a terrifying looking man
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, I'm so shaky
41:58I'm just going to spatter it on
42:00Oh, my God
42:02Deep
42:04Bakers, your time is up
42:06Please step away from your shoe shapes
42:09I'm done
42:10There's no sugar coating it
42:11It's really bad
42:12The only reason you know it's dinosaurs
42:14Is because I've got teeth and a tongue
42:15The thing is
42:16The photo I was basing it on
42:17Looked like a weirdo
42:18So that thing might be actually a step up
42:21All I really wanted
42:22Was 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
42:28And awareness
42:28So we can beat this horrible disease
42:30And help anybody that's struggling
42:36The bakers' most iconic outfits in shoe
42:38Will now be judged by Paul and Cherish
42:42Amberca, would you like to bring up your shoe stopper?
42:52Amberca, tell us all about your shoe outfit
42:54It's a bumblebee costume
42:56That 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
43:04So 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
43:12You 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 speaks to perfection
43:20And the soft, silky, smooth cream
43:23It comes together beautifully
43:32So this is the iconic outfit
43:35Of a leather jacket and shirt
43:37And glasses that I wore when I was 15
43:39And 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
43:45It looks just like the photograph that you have shown us
43:48Thank you very much
43:53Overall, I think your flavour with the bananas and cream
43:55Inside a perfectly baked shoe
43:58Is very well done
43:59It's a great job
44:00I have the caramel
44:02Now the banana is vovoom
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
44:18It's a T-Rex
44:20It's from an outfit that I wore once to scare my sister
44:22In a social media video
44:24Overall, I mean, I can see what it is
44:26And it's filled with what?
44:28Love
44:29Oh
44:30You can see that over here
44:31The shoe pastry actually flattened
44:37I love it
44:39I love it
44:39No way
44:42I love it because it reminds me of the Claire's I used to have when I was a kid
44:45Chocolate on top with cream inside
44:47So it works beautifully
44:48I think you've got a really crispy shell
44:50And the interior is so open and fluffy
44:53That is so kind of you, thank you
44:55You made my day
44:56The cream is so beautiful
44:59And you eat it with the crispy shoe
45:02Mamma mia
45:09This is my jungle crown
45:12From when I won the jungle a couple of years ago
45:16I'm really impressed
45:17I like the isomalt
45:20And 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
45:37That blends with the cream
45:38So overall, you come up with something that tastes and looks incredible
45:42It is refreshing
45:43It is fruity
45:45And with the crumbs that is on the bottom
45:47It all eats very well
45:49So well done
45:55They are my play of mouse
45:57From a Christmas play
45:58Where I was
46:00Showing to be a mouse
46:01It's quite difficult to get the height
46:03And to get the display
46:04Visually
46:05Amazing
46:06With the first look
46:07I think you have the best shoe
46:09In the ten
46:12I think that's exceptional
46:14Oh, 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
46:30Thank 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
46:40Thank you
46:41Thank you
46:42Well done
46:43Thank you
46:46Ah, that's good
46:47And Sherry said that it was like the best shoe in the ten
46:51And like
46:53Yes
46:53I nailed that
46:55Happy with that
46:56Because I was a little bit deflated
46:57I was like, I'm not the man for this
46:58And it turns out I could bake a below average shoe
47:00Which 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?
47:13You 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
47:24Which 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
47:31Each and every one of them
47:32I was quite impressed with Vicky's as well
47:34It tasted delicious
47:34Can 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
47:43Functional 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
47:55I 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?
48:03I 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
48:24I'm sorry
48:25Well, bakers, you've been absolutely amazing
48:28We've loved having you in the tent
48:29Thank 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
48:38So, that baker is
48:49Rose
48:55I'm so happy
48:58I've won birthday call
48:59And 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 on Starbaker because she won the technical challenge
49:09Did well in signature
49:10And for me, won the showstopper
49:12That was really beautifully done
49:14Excellent 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, a privilege to be a part of it
49:30Well, get a cuddle
49:31Oh yeah, you're alright
49:32You did really well
49:33I didn't get me handshake
49:35I got the hug
49:37Everyone was just so excited and being happy
49:38And I thought, ah, I can just pass this off as jubilation
49:41And not a really weird crush
49:44It's very easy to forget in amongst the stress and the intensity of the tent
49:47But we are ultimately here for charity
49:50And for a good cause
49:51And it's all that matters
49:52Hi, if you'd like to purchase one of these creamy white Starbaker aprons
49:56All you've got to do is go to channel4.com forward slash su2c
50:01And if that's not your bag
50:02Why not turn it into a superhero cake like Alison?
50:04Up, up and away
50:06Fly, my beauty
50:09Almost one in two of us will get cancer in our lifetime
50:12Help us fight back
50:13To give £40, £30, £20 or £10 to support Stand Up To Cancer
50:18Text 40 30 20 or 10 to 70404
50:22Or to donate any amount online
50:24Go to channel4.com forward slash su2c
50:28100% of the money you give will fund life-saving cancer research
50:34Next time
50:35Five more famous faces
50:38Concentrate
50:38Brave the bake-off tent
50:40Come on
50:41They roll out tear-and-share signatures
50:43Good luck, Nella
50:44It's because I need it, innit?
50:46Pack in a fruity technical
50:48Nine mango slices
50:50And reveal their spending habits
50:52We had a swimming pool
50:53It's pointless
50:53It's just there to look at
50:55With a ridiculous showstopper
50:57Do you want a handshake or an apron?
50:58I want both
51:05And Alison's back with a brand new series next Sunday
51:08Helping to give the nation's hidden voices the audience they deserve
51:12Your song starts in Liverpool at nine
51:14Coming up, Sarah Millican with a stand-up special, Late Bloomer
51:18And look out for some naughty comedy of an adult nature
51:21Thank you
51:23Thank you
51:25Thank you
51:27Thank you
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