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Short filmTranscript
00:00This time more celebrities
00:04Concentrate try to accomplish baking perfection
00:06That is ridiculous in a bid to impress cherished and poor. It's quite raw in the middle very sexy
00:13All in the name. This is crazy
00:16Stand up to cancer no matter what happens. We're here for a great cause come on, but who will emerge
00:22triumphant?
00:24That's good to be crowned
00:27Are you kidding me?
00:29Starbaker the show is tough now. Do you want a handshake or an apron? Oh, I want both
00:57There we go famous tent looks bigger in real life right this week stand up to cancer bakers are
01:03Just think someone in this room is gonna be star baker. Oh, yeah
01:08Presenter and radio DJ mark right see in that tent before I've even started baking
01:13I'm like shaky hands and everything because I can't bake I know everyone says that but I've never baked
01:17Even a cupcake in my life anyone nervous
01:20Definitely singer songwriter and sugar, babe
01:22Muttia Buena my sister bakes so I've watched her a couple of times. I'm definitely excited
01:28I feel like it's gonna go really well today
01:31Influencer vlogger and presenter Nella Rose. I'm getting like imposter syndrome. I can't believe I'm here with like raw celebrities
01:37pay for a window
01:38I'm breaking right actor and writer Ralph little I'm a very messy chaotic person
01:44But baking is like a science a lot can go very wrong very quickly emma is so suave
01:49He's even matched his jacket to the bake-off
01:52And fellow actor emmett jay scanlon
01:57Haven't got any strategy did it judges take rides
02:01Do they all right, let's do this show time
02:07Oh, welcome to the tent celebrity bakers and what a team of famous faces we have today an unbelievable squad
02:14It's gotta be out five favorite people if only we had mr. Blobby. It'd be a full house
02:19Okay celebrities for your first challenge the judges would love you to bake delicious pull-apart savory rolls
02:27The judges will be looking for savory rolls that pull apart
02:33They also want you to make it with yeasted bread dough. I don't even know what that is
02:39You have two hours and 15 minutes on your mark and get set bake
02:47All right, let's do this. I said I weren't gonna take it too serious. Here we go. Now. I've suddenly
02:52gone into absolute panic mode
02:53Where's the cutlery? Where's the cutlery? Where's the cutlery?
02:56I wouldn't say I know what I'm doing, but I'm gonna fake it as well as I can
03:01The signature bake our bakers have to face is pretty straightforward. It's all about the dough. You've got to develop
03:06your dough properly
03:07I don't want lumpy bread. They need to utilize the whole two hours 15 for the rising and the baking
03:13I'm gonna beat some eggs very professionally looking if you like the bread roll has to be light
03:17It has to be airy under proof the dough the dough will be dense and very tight
03:22I could be in trouble here when I tear open the bread roll
03:26I want to see lots and lots of filling it should be oozing out
03:30As long as the flavor's there, then it's fine. If I get something that even mildly tastes good
03:35I'll be really impressed because actually working with dough is quite tricky
03:39I didn't add water
03:42No wonder she was looking tired
03:46Morning Nella. Morning. Tell us all about your rolls. So I am making garlic pesto mozzarella pull-apart buns
03:56And it's gonna be great. I promise. You've practiced obviously. One time two weeks ago, and then I went on
04:01holiday
04:02How was it? Oh the holiday was great
04:07Confident her rolls will be as successful as her holiday
04:10Nella will pack the center of each so it oozes with stringy mozzarella and herby pesto
04:15She'll brush garlic butter on top for a glossy touch
04:19How do you know the dough is ready? There's like a windowpane
04:23Like method so you pull it. Oh god, so it's not ready then
04:31Good luck Nella. Why are you saying good? It's because I need it in it. Yeah
04:36It's crucial the bakers work the dough to a stretchy consistency
04:39Still feels a bit wet for it to prove properly and avoid dense buns. Okay, that's it
04:46Soft and springy and elastic look
04:51Windowpane. Yeah, don't count me out
04:53And while Nella mutti and mark and ralph hold a minute or so on that make a plain bread dough
05:00Emmett's
05:00I've seen the professionals do that adding extra ingredients directly into his on plant-based right?
05:08So I wanted the fillings to be plant-based and I saw this cheese and marmite roll in a coffee
05:13shop
05:13And I was like that's an idea running with his coffee shop inspiration emmets plant-based tomato bread rolls
05:19Will be filled with a swirl of yeast extract and a camembert style vegan cheese
05:24I love it. I'm actually loving all the ingredients that is on the table. Thank you
05:29I'm under strict instructions from my wife
05:32Who's a huge fan of yours to make sure that you do well?
05:36Oh, your wife has remarkable taste in men. I got the handshake
05:41I can't argue with it
05:43Now she's going into the proofing drawer
05:48Aside for 30 to 40 minutes right the dough's in
05:53She's going in there and she's gonna come out nice and plump. Yeah
05:58Do you bake at home? No
06:01No, I don't. It shouldn't have to. This is actually my first time making this yeah
06:05I'd be disappointed if you went yeah, I bake. Don't shout out my dreams, right? Yeah, I know
06:09You're in the sugar pace. I don't want to think of you in a kitchen with jam tars
06:14Surely I'm supposed to be doing something
06:15While their dough proves
06:17So now I am going to do my filling
06:19The bakers turn their attention to their flavours
06:22Manchego
06:22Ah, this is my filling. It's gonna be goat's cheese, honey, thyme and chives. Well as long as I like
06:29it
06:29I don't care what they think
06:31Uh, yeah, no, hopefully the judges like it too
06:34Tempting the judges with flavours he loves
06:36Ralph will cram a mix of goat's cheese, honey and herbs into the middle of each roll
06:40A melted butter glaze will finish them off
06:44I chose it because I like a savoury sweet mix like just a little touch of honey in in with
06:50the goat's cheese
06:50I just basically I'm making something that I would really like
06:55How does this compare baking to like doing a youtube channel with youtube?
06:59I just have to use my personality. Yeah, just sit down and be yourself with this with this
07:03I actually have to have a skill that's crazy
07:07I'm really being put to work today. You might realize at the end of this that you've got a skill
07:12I'm just a girl baby girl. I need to travel the world. I need to find a man get married.
07:17I don't have time to be at home baking. I'm not nora smith
07:21I almost took my finger after that
07:24I am making spanish bread rolls me and my wife found out that both of us separately our families are
07:30spanish
07:31We named our daughter palma after a place we love in mallorca spain and i thought i'd stick it to
07:36the spanish theme
07:37Yeah, feeling good
07:40Infusing his heritage into his dough, Mark's chorizo and cheese filling will be swelled throughout each roll
07:45Once baked her brush a warm paprika glaze on top
07:49Well, you've got big shoes to fill because your your better half was star baker
07:53Tell me about it. Has she been whining you off about that constantly?
07:57She's like this is the one thing you'll never beat me at
07:59What happened if you get the star because oh
08:02For me, it's gonna be just the best thing ever. You're having an apron each. That's never happened before
08:07You know you got to do guys didn't you it's not hard is it
08:09Can I have a fist for now? Absolutely
08:14I'm absolutely bricking it
08:18Come on don't go on to the workshop
08:20Like mark
08:21I think it's all about the flavor mutti's savory rolls are also inspired by mediterranean flavors
08:27I've got feta parmesan and I have mozzarella
08:30I am making cheese garlic and spinach roll my dad used to have a pizza shop many years ago
08:36He had loads of them
08:39Throwing a little bit more chili in we want flavor
08:42Mucha's punchy free cheese and spinach mix will be swelled evenly within her rolls for the final touch each will
08:49be sprinkled with sesame seeds
08:51Is that the dough that you've been proved? I hope so
08:55That's good. I love the idea of the flavors
08:57It's all down to the proving how long you leave it and how long you bake it and what sort
09:00of finish you're looking for
09:01Thank you very much. Good. Thank you
09:03Thank you my darling
09:06Bakers you are halfway through all right here. We go our bread's not proving and I can't leave it any
09:11longer because I'll run out of time
09:15Those are right bouncing back. Did the dough prove all right? I don't know
09:19She didn't get plump around. So now is the telling part. I'm gonna roll the dough out
09:25So now we've got to shape it and then
09:29I need to fill them first
09:31The judges are expecting the bakers savory rolls to be bursting with flavor. Here we go
09:36Just piping on some yeast extract. I don't know. I think maybe a little bit more
09:42I've suddenly got extremely nervous. Oh man, I don't know if I've got enough of this
09:46Come on
09:48How do I roll that together?
09:51I've never done this before this you're doing very well, okay
09:55Okay, a dollop of pesto
09:57And then we're gonna do some mozzarella. See the nails are useful
10:02However, the bakers add their fillings I've practiced this once this is very stressful
10:07It's vital they're distributed evenly across the batch be honest with me. That actually looks delicious, doesn't it?
10:13And sealed improperly. I mean, that's a disaster. You're having a disaster. I am having a disaster. I mean, I
10:19don't want proof
10:20What is it? Baking really? Who needs baking? Yeah, nobody likes it. Baking's for losers
10:27Loose the cover with oil proving bag and leaves the proof again for 30 minutes. Okay 30 minutes
10:33This goes back into the proving drawer. The second proof determines how airy the rolls are once baked
10:38So I've just got to wait for that to prove now, haven't I? And their final shape
10:42I'm gonna take a nap. I don't give a heck
10:45It's just a weight game now, isn't it?
10:48You are the most competitive in here. We've done strictly together. Once upon a time you laid on me in
10:52a gym
10:53Do you remember? Once upon a time you laid on him in the gym
10:56We spent a little bit of time together. I was pretending to be Michelle to see what it was like
11:01to be with Mark
11:02And how far did you get into character? Uh, we went all the way
11:05Yes, I went all the way out of my room
11:35this I'm putting some sesame seeds on top of them in they go hopefully they'll
11:42stick together all right we're away we're in
11:48that's it that's it she's in I can't stop looking at them I'm like stalking my
12:00rolls it's at that stage where if you blink it will just get too dark I can't stop looking at
12:08me
12:08rolls the problem with this is you get all nervous and you go should I shouldn't I I think I've
12:13got
12:13time what do you want a handshake or an apron oh I want both you bakers you have 10 minutes
12:22left
12:22I might have to turn the oven up if I push up it might burn I love it quite swollen
12:29yeah yeah no
12:30I'll get some hike on some girth but it's slightly swollen I tell you he loves a girthy
12:34bake oh he'll appreciate that I hope so this is cheese and yeast extract yes this
12:40George Harrison from the Beatles it's his favorite sandwich is it really yeah well
12:44I hope it sings bakers you've got five minutes left I'll get them out oh what
12:52happened there oh very nice I don't think my bread
13:00how do you know if it's done it's supposed to be soft and the inside is isn't it oh my
13:05god look at
13:07that round of applause that looks so good I made bread bakers you have one minute left one minute
13:16please don't fall apart hopefully the butter softens up the buns because they're rock hard oh god the cheese is
13:24bobbled out in the middle which is not ideal there we go bakers your time is off
13:31just just please step away from your signature bakes just like that ladies and gentlemen we are
13:39bakers that looks unbelievable I don't know I don't know how judges gonna go I just hope that they like
13:48the taste and that they don't look at the presentation oh my god I had the best time in the
13:55tent
13:55it looks like a masterpiece I look like I dropped mine over and over again that was an emotional
14:01roller coaster all the way through there's competition but we're kind of all in it together
14:04and at the end of the day no matter what happens we're here for a great cause almost one in
14:09two of
14:09us will get cancer in our lifetime help us fight back to give 40 30 20 or 10 pounds to
14:16support stand
14:17up to cancer text 40 30 20 or 10 to 70404 or to donate any amount online go to channel
14:244.com forward
14:25slash su2c a hundred percent of the money you give will fund life-saving cancer research
14:35it's now time for the bakers pull apart savory filled roles to face the judgment of paul and cherish
14:41what's your hello hello
14:48so I have spinach three types of cheese chili flakes and garlic it looks really rustic it's definitely
14:56tear and sheer in it I think you've got a lovely flavor okay the dough is baked beautifully thank
15:05you explosion of favor really it is ball it's aromatic and it's very sexy at the same time oh my
15:15god I'm
15:15so pleased with myself thank you thank you sexy oh I love that mine isn't described as sexy now I'm
15:21going to be absolutely devastated the first look it is a well baked and it's actually quite even
15:32a quick look at this one your bread though needed mixing a little bit longer it's quite cakey inside
15:41flavor wise it's really good and the herbs mix really well with the goat's cheese what I really like
15:47is the hinge of sweetness that is actually very cheeky on my palate I feel like that's appropriate
15:52sexy cheeky I'm fine with that
16:00I have mozzarella and pesto bread roll topped with garlic butter and extra pesto they are neat and
16:07they are tear and sheer and I like the color as well the only thing when you put your filling
16:12in
16:12you did not close up it tight enough you can see yeah there is mozzarella that woos out from your
16:17bread yeah it's probably not a lot of filling in there if you look really closely there's the cheese
16:23oh yeah yeah we want more filling in the bread roll yeah when you do get the mozzarella and the
16:30pesto
16:30in the bread it's actually very nice to eat sexy cheesy anything good effort good effort
16:44these are yeast extract and chamon bear plant-based cheese overall I think these three look great the
16:52honey that you glaze on the top it gives a little bit of sheen and shine to your bread thank
16:57you
16:58being brave taking a big boy I'll be frank with you please I like the flavor I think the bread
17:03is
17:03actually baked quite well uh yeah it could probably do with a little bit more proving but actually it
17:08springs back it doesn't go back to a dough the umami taste that come up from the cheese oh I
17:13really
17:13like it thank you well done amazing my savory rolls are chorizo manchego cheese I think they look
17:27very good actually I love the proportions of it it looks very professional thank you very much
17:33so neat the color is so well baked thank you very much you don't look happy Paul I don't like
17:41it to be
17:42honest I love it well done yes I got my handshake that's delicious the punch from the chorizo as well
17:52it's beautiful it's just the right spice level it looks good it's well baked and the flavor's just
17:57flooded oh thank you I have to sit there there is firework on my palate I think this is love
18:04it love
18:04it love it oh thank you very much that feels better than scoring at Old Trafford amazing you got
18:26a cake while the bakers could prepare for their first challenge feels fruity the technical remains
18:35a mystery veiled in gingham welcome back to the tent bakers now for your technical challenge this one
18:43has been set by the one and only lovely cherish cherish have you got any words of wisdom for our
18:49beautiful bakers baker this should look so stunning that i'm able to put them in my pastry shop
18:57no pressure this challenge will be judged blind so we're gonna have to ask these two poppets to leave
19:02the tent bye guys so here goes for your technical challenge cherish would love you to make three vegan
19:10fruit tarts your fruit tart should have a short crisp pastry case filled with smooth
19:18vegan creme patissier and topped elegantly with fresh fruit you've got one and a half hours for
19:25this on your marks get set back oh my god awful sick oh it's tough the show is tough we've
19:35never
19:35made anything like this before this is very nerve-wracking i can't even lie no idea how it's gonna go
19:41i'm feeling like we get a picture to see what it looks like
19:46cherish why have you chosen vegan fruit tarts for our celebrity bakers fruit tart is one of my top
19:52favorite when i was a commie chef my job was just to make fruit tart get a little bit trickier
19:58by
19:58turning into a vegan yes we have a vegan baker in the tent there's a lot of demand for vegan
20:04now
20:05instead of butter i replace it with coconut oil they have to bake the pastry really well the thickness has
20:12to be uniform so that they bake evenly so too thick it will not be so palatable if it's too
20:19thin then it
20:19will break very easily for the creme patissier we introduce coconut oil so that it's more creamier
20:26it's more silky when you eat it these look beautiful because it's so neat looks like a fruit cocktail
20:31it looks amazing you wouldn't know that's vegan the pastry's so short and it feels buttery and crumbly as
20:39well the pastry cream works really well with the fruit and it's smooth it's creamy at the same time
20:44silky yeah i'm not sure our celebrity baker is going to be able to deal with this hopefully that
20:48they can use their sixth hand to make it as pretty as possible i think they'll have to use more
20:52than
20:52their sixth sense i think it'd be a miracle i don't know what this is meant to look like it's
20:58like the
20:59crispy cupcakes isn't it just follow the instructions and hope for the best the baker's first task flour salt
21:05icing sugar and lemon zest is to make a perfect vegan pastry what's lemon zest juice of a lemon
21:10i think that's lemon juice did you put some in it's all in there it's extra flavor add the coconut
21:17oil and pulse again until it looks like breadcrumbs i need to pulse this
21:25oh this is fun that's looking i'll break crumbs don't it you can get a beat going
21:32oh it's actually crumbled tip out the dough onto a lightly floured work surface
21:38oh and the blade it's essential the pastry is handled with care how okay gently knead what does that mean
21:46if overworked i've seen bread be needed like that it won't have a light flaky texture once baked
21:52just because my dough's falling apart doesn't mean that my life is falling apart okay
21:57it's the handshake kid you did it i know man you got it all to play for it's not gonna
22:03happen you've
22:03got to get the uh star baker right otherwise you won't be able to go home exactly literally won't
22:07be able to especially now i've bragged about the handshake
22:12okay pastry done wrapping cling film chill in the fridge for three minutes
22:17how long do we have left i don't even have a watch have you got a watch have you got
22:21your little
22:21ring watch that's cool i've never seen any of them i was gonna say i like your ring but that
22:26sounded
22:26weird you need to leave
22:32gotta make the uh crème patisserie filling which i've never done while the pastry chills
22:37add the sugar and vanilla bean paste and bring it to a simmer over a medium heat the bakers tackle
22:41their custard filling i've never made custard in my life i'm shaking look at my shaking look at the
22:47adrenaline going it's crucial the paste doesn't have any pockets of corn flour add the paste to the
22:52simmering milk that looks lovely and when it's added to the milk patience is key it says simmer on low
22:58heat
22:58if the custard isn't heated enough it won't thicken if you let it boil too much it'll go crazy or
23:04take it
23:04too far i might just turn up the heat it risks being lumpy and thick this isn't turning into a
23:10custard like i expected take your time you've got to love it like you love a baby yeah exactly
23:17it's a bit lumpy but i'm not quite sure why i like lumpy mustard i have to move on otherwise
23:24i won't be ready
23:27to ensure their tarts bake evenly okay roll each piece of pastry out on a lightly floured surface
23:33approximately three millimeters thick and 18 centimeters round it's vital the bakers roll out
23:39the pastry do we have rulers yes to a consistent thickness they make it sound so easy but if it's
23:46too thin just don't talk to me it could break or burn it's breaking oh my god too thick and
23:52the pastry
23:53case risks being too tough to eat but that fell apart i gotta line these turns i'm just gonna wig
23:59it
23:59with the spoon like this way i think i've done it too thin although they might not see that bottom
24:05bit
24:07i don't understand why did that fall apart like that let's just put them in
24:14oh we're in bakers you are halfway through halfway yeah i need to do the fruits no arrange the fruit
24:24decoratively over the top okay so let's cut some fruit the challenge demands each fruit tart looks
24:29as good as they taste nine mango slices i haven't cut a mango in years so the bakers must plan
24:36creatively
24:36maybe i can put strawberries and kiwi together and then mango by itself and then raspberries and
24:41blueberries so strawberries and a couple of blueberries and then just put that on yeah right in the
24:46middle of that 18 19. why are you so quiet this round stop trying to distract me you already got
24:54your
24:54handshake ah for last count one two three four five six bakers you got half an hour left you've got
25:05half an
25:05hour left you're answering back now line the pastry tarts the pastry cases should be baked until crisp and
25:12golden they're in but cherishes recipe doesn't provide timings how long are you supposed to bake them
25:19for it doesn't say is that part of the torture i think 20 minutes will be too much i'm just
25:25gonna check
25:25it incessantly i have no idea how long it's very thin oh no it's undone itself ah i'm burning myself
25:36that's just staying soggy yeah that's not even good return the tart cases to the oven and bake
25:42until the base looks cooked through five more minutes maybe just until they look brown
25:51oh that's hot this is what are they meant to look like i don't have very long to play with
25:55to be
25:56far bakers no you've got five minutes left five minutes are you kidding me let's go
26:03i don't think it's gonna go any darker i don't have much choice gotta do it carefully remove the pastry
26:10cases from the tins how'd you get them out of these how'd i take it off are we taking them
26:14out of the
26:14no i'm not taking it out oh oh oh it broke a little
26:23please no feel with the cream this is not thick enough oh lord oh i'm in a nightmare it's a
26:33little
26:33bit better still a little bit lumpy it's like a custard souffle it's a souffle it's very thin it is
26:39what it is
26:40there we go someone tell me how long bakers you got one minute left one minute fruit on that baby
26:46right now oh no don't do that you've ruined it there's not enough space for this oh my god i
26:52mean
26:52you would never think i was artistic i'm screwed see that's how you do it i'm falling from the last
26:58hurdle don't say time don't say time bam bam bam bam bam bakers your time's up bam don't ever ask
27:07me to do
27:08that again please bring your beautiful tarts and place them behind your pictures that look good
27:14this looks amazing cherish and paul are looking for three perfect vegan fruit tarts each with a thin
27:21crisp pastry base a smooth creme pâtissier filling and a decorative mix of fruit on top interesting
27:29but they don't know which tarts belong to who
27:32should we start with this one there is fruit on the top i'm actually looking for fruit tart so that
27:38means it's different type of fruits yeah or else i would have called it a mango tart or a strawberry
27:43tart yeah the pastry is actually really short that's beautifully crumbly it just needed a little bit
27:49longer in the oven i think the pastry cream just need a touch more cooking yeah and we have different
27:54fruits on this one which is good i think this person actually present the fruit quite well
28:00um pastry cream is quite creamy silky the base is nice and crumbly as well it's neat okay oh i
28:08can
28:09lift the fruit tart up which is ironic because this one's only half a tart i'm not quite sure what
28:13the
28:13rest of it is i really like the pastry for this it's actually quite well baked it's got a lovely
28:18color
28:20actually tastes nice the creme pats good as well i like the caramelized sugar taste on the tart it's just
28:25missing bits isn't it at the front um um that's not too bad well it's got a good color yeah
28:32why did
28:33they leave it in the tin it because it's last last minute the creme pad is a bit of a
28:39scrambled egg
28:39kind of texture it is yeah okay moving on to the last one this is actually quite interesting it's very
28:46thinny roll up massively thin isn't it hmm
28:54corn flour on my palate i'm collecting the lumps yeah the judges must now rank the baker's tarts
29:00from worst to best in fifth place who baked this i think it's very good effort however it's a vegan
29:11scrambled egg okay in fourth spot we have this one ralph the pastry was actually all right the
29:18creme pad was a little bit like um scrambled egg in third place who is this mutia we asked for
29:24fruit
29:24tart not individual fruit but well done thank you in second spot we have this one who's is this
29:35mark those are pretty good but they're just all cracked and you're missing off and otherwise very good
29:39in first place emmet very well done yes the fruit is very precise and crème patissier is smooth and
29:47silky is what i'm looking for will i put this in my shop absolutely let me think about it
29:55the vegan won the vegan challenge which seems fair enough amazing i've done myself proud when this
30:01comes out i'm just going to show that part to my son it was very hard the boys keep winning
30:06do i look
30:07like i've ever made a tart before in my life i'm here for a good time i'm here for a
30:11good cause i lost my
30:13granddad to prostate cancer and that was the first person that i'd ever lost in life makes sense for me
30:19to do this hundred percent your garage was born with that cheeky little smile he really enjoyed being
30:31the center of attention he was just into everything always the active one kept us busy he loved fashion
30:42the latest haircut it was all about the fade it was quite sporty i love football i just enjoying spending
30:51time with my friends we just bought our new home then we had our youngest child life was good
31:02then when i was 10 years old it all just changed we first noticed your garage becoming poorly around
31:11diwali i was being sick and blood came up we just had to get him to a and e as
31:19quick as possible
31:21they did all sorts of tests and they said he's got cancer blood cancer i think your world just falls
31:30apart
31:31i questioned my family saying is this illness like gonna make me die have a break of course
31:40i felt really scared at the time because i just wanted it to be over with the chemotherapy wasn't
31:54making the desired impact to kill off the cancer it was a life and death situation
32:02we were told we would need to look at a stem cell transplant but there's many many risks involved
32:09it could affect your lungs eyes just pressure it was stressful weighing up the side effects to saving
32:17your child's life you kind of have no choice you've just got to do it after the stem cells were
32:25given you
32:26are in isolation for two months i didn't really get to see anyone just to spend one of my birthdays
32:33there
32:35every day he used to say can i go home he just wanted to be a normal child
32:44look at the start of your cancer journey that's the thing you want to work towards beating cancer
32:52and getting through that tough part of your life you just feel a sense of relief
32:59all he ever wanted was to go back home to see his family again
33:04your friends is coming home we were really hopeful that he's going to get the chance to live that
33:10normal life again after about two weeks at home everything that they told us that could go wrong
33:22did go wrong my hands just started bleeding out of nowhere and my layers of skin were slowly peeling off
33:31and then it just eventually went all over my body watching your child in pain is just it's just heartbreaking
33:39sorry
33:53since yuvraj was clear from cancer it's been that constant battle with the graft versus host
34:00disease when i found out that i was never going to have hair again i felt really depressed because
34:06that's quite a main feature of someone he changed from brown to white it did feel like yuvraj was losing
34:15his identity i feel like i'm the odd one out all the time i just feel upset because i didn't
34:21choose to be
34:22like that it's really hard to accept that he's never going to look the same again
34:33after cancer it's not like an easy ride just back to your normal life
34:38it feels like yuvraj's childhood was just snatched away from him when i look in the river i feel
34:45that i've made it here at least i'm getting there i would say to full strength i'll be there soon
34:54almost one in two of us will get cancer in our lifetime help us fight back to give 40 30
35:0020 or 10
35:01pounds to support stand up to cancer text 40 30 20 or 10 to 70 404 or to donate any
35:09amount online go to
35:11channel4.com forward slash su2c 100 of the money you give will fund life-saving cancer research
35:21lovely group of celebrities but i feel like you got a soft spot for one in particular because of your
35:26wife got a little crush on emma he's a great guy actually even though he's a vegan who do you
35:32think
35:32he's up there for star baker emma i quite like multi-eyes sort of ralph possibly depends on the
35:40others nella no because nella said this that was the most fun she'd had yesterday but they've just
35:44given up their time to stand up to cancer that's what it's all about i still think she wants it
35:48though
35:49just one challenge remains before paul and cherries decide which of the bakers win the coveted star
35:57baker apron hello bakers it's time for your showstopper challenge so for today's challenge the
36:03judges would love you to make an impressive novelty cake depicting the most ridiculous purchase you've
36:11ever made your cakes need to have two layers of delicious sponge sandwiching a beautiful filling
36:18now your cake should be highly decorated and delicious to eat you have three hours on your marks
36:24and get set bike right concentrate i'm good that i'm actually quite calm believe it or not i'm not
36:32bad at this i'm focused today just apparently i am today the bakers have to create something that
36:39is quite fanboyian the most ridiculous purchase oh i've messed up already we want it to be fun because
36:46it's a novelty cake whether they choose a lemon drizzle a madera cake or a victorious sponge time management
36:53is crucial i need to slow down and stop panicking over bake the cake the cake will be dry and
36:59the
37:00bake the cake will be raw in the center that would be a no-no wow's going everywhere we're asking
37:06for two
37:07sponges with a gorgeous filling to marry up with that sponge i need to make sure the sponge is perfect
37:12they need to allow plenty of time to decorate it's obviously going to look like something important to
37:17the baker's tastes good we want it to be elaborate and make you know i want to see a bit
37:21of effort
37:22i think we've got to recognize what it is straight away are you kidding me welcome to the kitchen
37:33hello mark good morning that's all about your most ridiculous purchase so my cake today is a traditional
37:40victoria sponge because that's what my nan used to make me when i was young but i'm doing it as
37:43a
37:43swimming pool most ridiculous purchase ever living in the uk you don't get to use it yeah and i spend
37:48my whole time trying to prevent it being a pond and turning green i don't heat it because it's too
37:52expensive to heat so it's pointless it's just there to look at following his nan's famous victoria
37:59sponge recipe mark hopes his swimming pool cake causes a splash a vanilla sponge will sandwich raspberry
38:05jam and buttercream and they'll dive in with fondant decoration including a mini mark enjoying the water
38:11did you practice this then i haven't ever practiced this i've never made a cake genuinely though guys
38:16i'm so nervous i thought this was just going to be a bit of a laugh and could be surprised
38:19my heart's
38:20pumping this is all too much pressure after this never mind a cake give me a large cold beer while
38:28mark
38:29dreams of winding down much is turning things up when i'm at home cooking i don't measure i'm a bit
38:36of a
38:36throw her in but it always turns out well with a chart topper for a most ridiculous purchase i'm
38:42actually making a vinyl cake what's ridiculous is that i have so much vinyls hundreds all the vinyls
38:50are actually in boxes at the moment because there's so many of them but they will be out soon and
38:55there
38:55will be like a ridiculous room of just vinyl mutti's vinyl cake will harmonize an orange and almond sponge
39:01filled with almond buttercream decked in pink fondant decoration with a vinyl popped on top her theme
39:07reflects her record collection and success as a sugar babe how many number ones you got six seven
39:13wow impressive wow impressive look at you something like that blood count we won a brit awards which
39:20is amazing in the mobile awards wow we're really proud of all of those thank you much thank you
39:26like muttia just love patience and uh sugar emmett's got his own number one in mind
39:36the most ridiculous thing that you have spent money on mine is my wife i met her on a show
39:43her character had hair stretched back from her face and a really tight ponytail so from behind
39:49she looked like a jaffa cake so i nicknamed her jaffa so to nod to my beautiful wife who is
39:55ridiculous
39:57a hairstyle homage emmett's making a theatrically large chocolate orange cake a vegan sponge base with
40:03a marmalade filling topped with a mix of milk and dark chocolate it will be a creation he hopes will
40:09build
40:09on his success from yesterday is this like genuinely what your life is about like you go and do
40:14something smash it do you do that with your acting as well i never trained did you not no no
40:18i remember
40:19getting a job on a tv series in ireland i was so bad you wasn't there's nothing that school could
40:25teach
40:25you that national humiliation and humbling experience it's like with presenting like when i got my job i've
40:32never presented before evidently
40:38concentrating i've got three hours to do this uh i don't know what it's supposed to look like
40:42with so much to do there goes
40:46it's critical the bakers make their sponges quickly
40:49i didn't make enough for the size of the tints so they'll have time to cool before decoration
40:55thinking about making more mixture i ain't got time so i've got to do it fast now we need to
41:00bake
41:01please don't disappoint me i've got a cake all over me anyone got a spare pair of trainers
41:10hi anella hi friends how you getting on with your novelty cake so i've got my
41:14red velvet cake inside of the oven so what's it all depicting so my most ridiculous purchases is my
41:21rings because i lose them every single week when i'm washing my hands when i'm cleaning sometimes i'll
41:26be walking and they fall off yeah they should be falling off so i'm basically going to be doing
41:31a ring and i'm going to make it look really really dirty right confident her ring will shine nella's
41:37baking a whopping diamond ring cake a rich velvet sponge filled and encrusted with a cream cheese icing
41:44and decorated with edible lustres and glitter how many ring do you have today on your so i have eight
41:51rings on today are you going to lose your ring in the cake no not in the cake please don't
41:56jinx me
41:58while nella clutches onto her blink but everything is going to be okay my most ridiculous purchase was
42:04a present for myself ralph's novelty cake is about losing his it was a rolex watch that i've always
42:11dreamed of when i was a kid i loved it and then i was working away on a job and
42:15it got stolen uh
42:18off my bedside table while i was asleep so not only was it a ridiculous purchase in the first place
42:23but
42:23it's even more ridiculous matter of fact i don't even have it anymore recreating his treasured time
42:27piece for old time's sake ralph's keeping it classic with a victoria sponge filled with strawberry jam
42:33and buttercream he'll decorate his extravagant purchase with coloured fondant so how you're
42:39going to incorporate all the fine detail into your watch so i've got some little cutters for some
42:44numbers buttercream for the blobs if i can so i'm basically just going to do as much as i can
42:49did you
42:49oversleep that morning because i didn't know the time i thought you were going to do the bed of you
42:56sleeping yeah bakers we are halfway through this is mashed strawberries that's going to be strawberry
43:06jam i've never made jam before so we'll see in my jam is a half a lemon raspberries that looks
43:12right to
43:13me i should have put this in a bowl and say i made it yeah i mean i made my
43:18own jam embert just
43:20seems to have got away with buying his own marmalade
43:25one minute judging when the cakes are baked is vital it's going to be good not like the ones
43:31yesterday nope not ready taking them out too soon risks them not being baked enough i think it's great
43:39i think it looks great and raises the chances the cakes won't be stable enough for the final construction
43:44it's like a little bouncy castle i think it's all right yeah a bit springy about right just nod
43:53that's good
43:56bakers you got one hour left that went quick show stopping cakes alone won't impress the judges i'm
44:03just trying to get some of my shapes cut out for fondant this is going to be the middle of
44:06the watch face
44:07this is a really finicky job each must be decorated imaginatively making the lines for the vinyl i love
44:15art at home i can sit down for hours and just draw so i'm making a figure of me and
44:20my shoulders in
44:22the pool and in just my wife's feet hanging out the pool to be honest i think marx is more
44:26ambitious
44:27little feet i mean mine's very detailed but less sort of artistic let's play a game can you guess what
44:34i'm making now oh a lilo yes brother that's cool man it's gonna be a good one hmm it's a
44:42broken vinyl
44:44why would a rolex be a ridiculous purchase it's such a luxury you don't need it it's like when you
44:49go
44:49first class on the flight you're all going to the same destination yeah but it crashes you're all
44:54crashing yeah but you crash more comfortably though don't you that's very true
44:59okay bakers you've got half an hour left all right let's go i think that's cool enough look at
45:06that this is almond buttercream i'm gonna go jam and buttercream on top and then a second slice my pits
45:14are sweating i'm just sweating that even in the center it's done it now oh i can't believe i've got
45:23two cakes on top of each other it literally looks like a doughnut that looks like a cake you made
45:30two
45:30of them we have to do two layers seems a little complicated to me i agree but some of us
45:35heard
45:35the rules and decided to follow them apparently you need two layers of sponge so what i might do is
45:40slice the sponge in two and put a bitter marmalade in between the two slices just like a glazing
45:46then i've hit the brief come on jam be good please i think it looks great why have i done
45:53it like this
45:57like a glove look at that how long we got
46:01bakers you got 15 minutes what this ain't for the faint of heart come on this is such a messy
46:09sport this
46:10doesn't fit i don't know what i'm gonna do it's a bit thick i mean it's simple it's sort of
46:17coming
46:17together it's good precision i am doing music notes on the side of the cake please have enough in this
46:25one bit please have enough in this one bit oh my days buttercream blobs i think for the end you
46:31know
46:31it's gone wrong when your internal monologues are lots of green blobs for the end oh my gosh can you
46:36believe how good that is i can't believe i've even done it wait because you got five minutes left
46:42why did i make it complicated why oh it's the one color it's coming up with some buttercream this is
46:50crazy now i'm just doing anything maybe 62 seconds on that but if they count it then fine this is
46:57ridiculous oh this gold is so annoying i actually thought i had loads of time i'm gonna run out bakers
47:06you've got one minute left oh my nose fell apart i'm just trying to hide any cracks
47:13let's get on the board oh god literally got about to cry one more diamond and all good
47:19oh splash splash splash splash bakers your time is up please step away from your show-stopping
47:27beautiful cakes never did i think i would sweat more doing baking i smashed it like i made a diamond
47:34ring and
47:35it actually looks like a diamond ring i just need to sleep well enough don't worry mate you'll be home
47:41soon you can get in your pool listen i love being here but everybody's been affected by cancer in
47:46some way i've had a couple of family members i've lost through cancer it's heartbreaking and the more
47:51research that's done and the more support families get we all need to stand up to cancer
47:56similar as that because if we don't it's going to win almost one in two of us will get cancer
48:01in
48:01our lifetime help us fight back to give 40 30 20 or 10 pounds to support stand up to cancer
48:08text 40 30 20
48:10or 10 to 70404 or to donate any amount online go to channel 4.com forward slash su2c
48:18100 100 of the money you give will fund life-saving cancer research
48:27the baker's ridiculous purchase cakes now face the judgment of paul and cherish ralph would you
48:33like to bring up your beautiful showstopper it's a very long journey
48:43ralph can you tell us all about your cake please it's a watch that i always dreamed of having as
48:48a kid and then i've got stolen quite a sad story go and tell that story one more time and
48:53i'll put
48:53some music to it somebody didn't just so much steal my watch but they stole my dreams you've managed to
49:00decorate it beautifully around the sides are a little bit of a mess but the top looks very very good
49:05thank
49:06you oh my word attention to detail is spot on can you tell us what's in there it's a victoria
49:12sponge
49:12with a homemade strawberry jam and buttercream filling
49:18that's an exceptional sponge oh thank you it's airy it's moist and it's delightful
49:25buttercream's got a little bit of graininess to it but overall it's a great eat well done thank you
49:36emma please tell us about your cake my wife her nickname is jaffa cake i mean it does look like
49:42a jaffa cake it could have been a bit neat around the outside it's very difficult to make a simple
49:47cake look perfect you've actually got a layer in that as well you've got a lot inside there yeah
49:52quickly glazed it with the homemade marmalade homemade from the supplier it was made in someone's home
50:06it's under baked it's quite raw in the middle oh the good thing is that the exterior of the cake
50:12is
50:12actually quite tasty the flavor is just like a jaffa cake thank you thank you i got this in the
50:20bag go
50:21home guys
50:28i made a ring because i buy so many of them because i lose them so much i think it's
50:33quite
50:33impressive your piping work is pretty good oh thank you compared to yesterday you are a new baker in this
50:4110. yes so i made a red velvet cake with cream frosting in the center and around the cake as
50:49well
50:50that's beautiful
50:51yeah it's full of flavor it's velvety in texture yeah and to go with your frosting is absolutely
51:02delicious well done that's a really good looking cake and it backs it up with tons of flavor and
51:22texture mark tell us all about your cake please we have a swimming pool home we live in england we
51:27never get to use it you can see on the outside the the pavement the pool is that would have
51:31been
51:31nice but actually i think it's been designed very well i can't wait to see what the sponge tastes
51:35like it's a victoria sponge with a raspberry jam and buttercream i can't take any more pressure
51:42i can't wait to get home i think you've done a good job on that victoria sandwich i think it
51:47tastes
51:47good it's buttery it is baked i really like the raspberry jam it's cooked to perfection but i have
51:53to say that the buttercream is a bit greening on my palate but good effort after all thank you
52:05i did a vinyl and it's ridiculous because i have so many of them it's great in its simplicity
52:11because it does look like a record and well and well decorated and you got a soft touch for the
52:16balls
52:17as well yeah i mean the gold balls oh yeah i took time i had tweezers what's inside what's the
52:25cake
52:25orange zest and almonds that is delicious oh it's a beautiful sponge it's really light the the almond
52:37flavor coming through is gorgeous and the marriage with the orange as well it's perfect balance thank
52:42you it's airy it's light it's moist it's vava room oh thank you very much this is one of the
52:49best sponge
52:49that i tasted well done really yes very nice wow just over the moon to get it done i wanted
52:57to make me
52:57them proud so i'm happy maybe you like it yeah i feel like i can officially say i'm a baker
53:02now and that's
53:03insane i think everyone's done so amazing it's just for an amazing charity for me this is so
53:10important i have a lot of family members that's passed away from cancer and i feel like we all need
53:15to stick by each other when people are going through these situations almost one in two of us will
53:22get cancer in our lifetime help us fight back to give 40 30 20 or 10 pounds to support stand
53:29up to
53:29cancer text 40 30 20 or 10 to 70 404 or to donate any amount online go to channel 4
53:36.com forward slash
53:38su2c 100 of the money you give will fund life-saving cancer research
53:48i don't think there was any weak cakes were there did you not try emmett's
53:54but actually he made a big jaffa cake i think overall the girls have done better than the guys
53:58today i thought nella did an amazing job she's shy today yeah and so did mutia it's a lovely tasting
54:04cake and mutia has the best sponge it was slight and simple cake it's the most difficult to get it
54:11right ralph's cake and it was absolutely delicious lovely cake ralph's done himself proud with that
54:15sponge and likewise with mark as well i think he's done a couple of elements there very well i didn't
54:20enjoy eating the sponge but the cream is just gritty on my palate so who is it between today i
54:26think
54:26overall it's between mutia and mark if you had to pick a winner now definitely mutia i would have said
54:32mark and if you can't come to a conclusion we'll probably a little bit of a scrap outside that would
54:36be
54:36chalala um wrestle i would give you maybe 30 seconds against jerish before you come in crying i agree
54:53celebrity bakers it's been an incredible couple of days and we just want to thank you for giving up
54:57your time for stand up to cancer she's been such a laugh something weird has happened and this has never
55:03happened before in bake-off history oh they can't decide between two people no way so celebrities
55:11it's a draw wow and the winners of the stand up to cancer apron are
55:21mark mark and mutia
55:33this is nice i am so shocked i feel like i've never won anything this is like the best thing
55:41in life
55:41well done star oh thank you join winner with mutia that's actually the best outcome and i am buzzing
55:49oh my god thank you so much never ever ever in 16 years of the bake-off had two star
55:57bakers before
55:57so this is unique mark was so good with his signature and technical whereas mucha was actually
56:04very consistent and i love her cake today it was delicious well done you oh my god imagine so we
56:11thought i'll give it to the two of them it's fine it's for stand-up to cancer it's all good
56:18i am buzzing he's an absolute privilege so in a way two winners sort of lessens it a bit
56:23in a way no one's won you get an apron i get an apron you get an apron do they
56:34get an apron yes they
56:35do where'd they get an apron from all you got to do is go to channel4.com forward slash su2c
56:41almost one in two of us will get cancer in our lifetime help us fight back to give 40 30
56:4720 or 10
56:48to 70 40 40 40 or to donate any amount online go to channel4.com forward slash su2c 100 of
57:03the money
57:03you give will fund life-saving cancer research
57:20you
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