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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. I've stand up to cancer no matter what happens
00:19We're here for a great cause come on, but who will emerge triumphant. That's good to be crowned
00:27Are you kidding me starbaker the show is tough now John a handshake or an apron. Oh, I want both
00:57Here we go famous tent looks bigger in real life, right this week stand up to cancer bakers are just
01:04think someone in this room is gonna be starbaker
01:07Oh, yeah presenter 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
01:15I know everyone says that but I've never baked even a cupcake in my life anyone nervous
01:20Definitely singer songwriter and sugar, babe muttie up winner my sister bakes, so I've watched her a couple of times
01:27I'm definitely excited. I 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 real celebrities
01:37pay for window
01:38Oh breaking rights
01:40Actor and writer Ralph little I'm a very messy chaotic person but baking is like a science a lot can
01:46go very wrong very quickly
01:47Emmett is so suave. He's even matched his jacket to the bake-off
01:51And fellow actor Emmett J Scanlon
01:57Haven't got any strategy did it judges take rides
02:01Do they all right, let's do this show time
02:07Welcome 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
02:38I don't even know what that is you have two hours and 15 minutes on your mark and get sir
02:43bike
02:46All 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
02:53Mr. Cutlery, Mr. Cutlery, Mr. Cutlery
02:56No, I wouldn't say I know what I'm doing
02:58But I'm gonna fake it as well as I can the signature bake our bakers have to face is pretty
03:03straightforward
03:04It's all about the dough you've got to develop your 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 it when I tear open the bread roll
03:26I want to see lots and lots of filling it should be losing out some of the flavors there
03:32Then 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
03:42No wonder she was looking tired
03:46Morning Nella tell us all about your rolls
03:50So I am making garlic pesto mozzarella pull-apart buns
03:56And it's gonna be great, I promise
03:58You've practiced, obviously
03:59One time, two weeks ago, and then I went on holiday
04:02How was it?
04:03Oh, the holiday was great
04:04Right
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
04:20How do you know the dough is ready?
04:21There's like a windowpane-like method
04:25So you pull it
04:26Oh God, so it's not ready
04:27Then
04:28Oh!
04:29Ah!
04:31Ah!
04:31Good luck, Nella
04:31Why are you saying good luck?
04:33It's because I need it, innit?
04:34Yeah
04:35It's crucial the bakers work the dough to a stretchy consistency
04:39It still feels a bit wet
04:41For it to prove properly and avoid dense bonds
04:44Okay, that's it
04:45Like, soft and springy and elastic
04:48Look, windowpane
04:51Yeah, don't count me out
04:53And while Nella, Mutti and Mark and Ralph
04:56Not a minute or so on that
04:57Make a plain bread dough
05:00Emmits
05:00Just enjoy tomatoes
05:02I've seen the professionals do that
05:04Adding extra ingredients directly into his
05:06I'm plant-based, right?
05:08So I wanted the fillings to be plant-based
05:09And I saw this cheese and marmite roll in a coffee shop
05:13And I was like, that's an idea
05:14Running with his coffee shop inspiration
05:17Emmits' plant-based tomato bread rolls
05:19Will be filled with a swirl of yeast extract
05:21And a camembert-style vegan cheese
05:24I love it
05:25Good
05:26I'm actually loving all the ingredients that is on the table
05:29Thank you
05:29I'm under strict instructions from my wife
05:32Who's a huge fan of yours
05:34To make sure that you do well
05:36Oh!
05:38Your wife has remarkable taste in men
05:40I got the handshake
05:41I can't argue with her, it's fine
05:44Now she's going into the proofing drawer
05:48Aside for 30 to 40 minutes
05:50Right
05:51The dough's in
05:53She's going in there
05:54And she's going to come out nice and plump
05:56Yeah
05:58Do you bake at home?
05:59No
06:01No, I don't
06:02You shouldn't have to
06:03This is actually my first time making this
06:04Yeah
06:05I'd be disappointed if you went
06:06Yeah, I bake
06:07Don't shout out my dreams, right?
06:08Yeah, I know
06:09You're in the sugar pace
06:09I don't want to think of you in a kitchen
06:11With 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
06:23This is my filling
06:25It's going to be goat's cheese, honey, thyme and chives
06:27Well, as long as I like it
06:29I don't care what they think
06:31Yeah, 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
06:39Into the middle of each roll
06:40A melted butter glaze will finish them off
06:44I chose it because I like a savoury sweet
06:47It's like just a little touch of honey in with the goat's cheese
06:50I just basically am making something that I would really like
06:55How does this compare baking to like doing a YouTube channel?
06:58With YouTube I just have to use my personality
07:00Yeah
07:01Just sit down and be yourself
07:02With this
07:03With this
07:03I actually have to have a skill
07:05That's crazy
07:07I'm really being put to work today
07:08You might realise at the end of this
07:10That you've got a skill
07:12I'm just a girl
07:13Baby girl, I need to travel the world
07:15I need to find a man, get married
07:17I don't have time to be at home baking
07:18I'm not Laura Smith
07:19I'm not
07:21Oh, almost took my finger off that
07:25I am making Spanish bread rolls
07:27Me and my wife found out that both of us separately
07:29Our families are Spanish
07:31We named our daughter Palmer after a place we love
07:33In Mallorca, Spain
07:34And I thought I'd stick it to the Spanish theme
07:37Yeah, feeling good
07:40Infusing his heritage into his dough
07:42Mark's chorizo and cheese filling
07:44Will be swelled throughout each roll
07:45Once baked
07:46He'll brush a warm paprika glaze on top
07:49Well you've got big shoes to fill
07:51Because your better half was Star Baker
07:53Tell me about it
07:55Has she been winding you off by that?
07:56Constantly
07:57She's like, this is the one thing you'll never beat me at
07:59What happens if you get the Star Baker as well?
08:02For me
08:02It's going to be just the best thing ever
08:04You're having an apron each
08:06That's never happened before
08:07You know what you've got to do, guys, don't you?
08:09It's not hard, is it?
08:10Can I have a fist for now?
08:11Absolutely
08:11There we go
08:12Good luck, Mark
08:15I'm absolutely bricking it
08:17Come on
08:18Don't go on to the worktop
08:20Like Mark
08:21I think it's all about the flavour
08:23Mutti's savoury rolls are also inspired by Mediterranean flavours
08:27I've got feta, parmesan and I have mozzarella
08:30I am making cheese, garlic and spinach roll
08:34My dad used to have a pizza shop
08:36Many years ago he had loads of them
08:39Throwing a little bit more chilli in
08:40We want flavour
08:42Mucha's punchy free cheese and spinach mix
08:44Will be swirled evenly within her rolls
08:47For the final touch
08:48Each will be sprinkled with sesame seeds
08:51Is that the dough that you've been proved?
08:53I hope so
08:53Come on, Paul
08:55That's good
08:55I love the idea of the flavours
08:57It's all down to the proving
08:58How long you leave it
08:59And how long you bake it
09:00And what sort of finish you're looking for
09:01Thank you very much
09:02Thank you
09:03Thank you
09:04Thank you, my darlings
09:06Bakers, you are halfway through
09:08Right, here we go
09:09Our bread's not proving
09:10And I can't leave it any longer
09:12Because I'll run out of time
09:15Dough's all right
09:16Bouncing back
09:17Did the dough prove all right?
09:18I don't know
09:19She didn't get plump all round
09:21So now is the telling part
09:23I'm going to roll the dough out
09:25So now we've got to shape it
09:27And then
09:29I need to fill them first
09:30The judges are expecting
09:32The baker's savoury rolls
09:34To be bursting with flavour
09:35Here we go
09:36Just piping on some yeast extract
09:39I don't know
09:39I think maybe a little bit more
09:42I've suddenly got extremely nervous
09:44Oh man, I don't know
09:45If I've got enough of this
09:46Come on
09:48How do I roll that together?
09:51I've never done this before
09:53You're doing very well
09:54OK
09:55OK
09:55A dollop of pesto
09:57And then we're going to do some mozzarella
10:00See, the nails are useful
10:01However the bakers add their fillings
10:04I've practised this once
10:05This is very stressful
10:06It's vital they're distributed evenly across the batch
10:10Be honest with me
10:11That actually looks delicious, doesn't it?
10:13And sealed in properly
10:15I mean, that's a disaster
10:16You're having a disaster
10:17Why?
10:18I am having a disaster
10:18You don't want proof
10:20What is it?
10:22Baking really
10:22Who needs baking?
10:23Yeah, nobody likes it
10:24Baking's for losers
10:25I mean
10:27Loose the cover with oil proving bag
10:29And leaves to prove again
10:30For 30 minutes
10:31OK
10:3230 minutes
10:33This goes back into the proving drawer
10:35The second proof determines how airy the rolls are once baked
10:39So I've just got to wait for that to prove now, haven't I?
10:40And their final shape
10:42I'm going to take a nap
10:43I don't give a heck
10:45It's just a weight game now, isn't it?
10:48You are the most competitive in here
10:50We've done strictly together
10:51Once upon a time you laid on me in a gym, do you remember?
10:53Once upon a time you laid on him in the gym
10:56We spent a little bit of time together
10:58I was pretending to be Michelle
11:00To see what it was like to be with Mark
11:02And how far did you get into character?
11:04Er, we went all the way
11:10Bakers, you have half an hour left
11:13Half an hour for your roll
11:15And then Paul Hollywood's coming in here
11:17They've not quite gone as big as they should
11:20So I'm going to try and jiggle them towards each other
11:23I don't feel like they've gone bigger
11:25But this little mini one who's apple
11:26I didn't want to leave it behind
11:29She raised a little bit
11:31Which is good
11:32Nice little bit of oil there
11:34And then I do this
11:35I'm putting some sesame seeds
11:38On top of them
11:39In they go
11:41Hopefully they'll stick together
11:42Right, we're away
11:43We're in
11:48That's it
11:49That's it
11:49She's in
11:55I can't stop looking at them
11:59I'm like
12:00Stalking my rolls
12:03It's at that stage
12:04Where if you blink
12:05It will just get too dark
12:07I can't stop looking at me
12:08Rolls
12:09The problem with this is
12:10You get all nervous
12:11And you go
12:11Shall I, shouldn't I?
12:13I think I've got time
12:13What do you want? A handshake
12:14Or an apron?
12:15I want both
12:16You want?
12:19Bakers
12:20You have
12:21Ten minutes left
12:22I might have to turn the oven up
12:23If I push up
12:24It might burn
12:26I love it
12:28Quite swollen
12:29Yeah, yeah, no
12:30I'll get some high
12:30You got some girth
12:31And it's slightly swollen
12:33I tell you who loves a girthy bake
12:34Oh
12:35He'll appreciate that
12:36I hope so
12:36This is cheese and yeast extract
12:39Yes
12:40This is George Harrison
12:41From the Beatles
12:42It's his favourite sandwich
12:43Is it really?
12:43Yeah
12:44Well I hope it sings
12:46Bakers
12:47You've got five minutes left
12:49I'll get them out
12:50Ooh
12:50Ooh
12:52What happened there?
12:53Ooh
12:54Yes
12:55Very nice
12:55I don't think my bread's cooked
13:00How do you know if it's done?
13:01It's supposed to be softer than the inside it is isn't it?
13:05Oh my god
13:06Look at that
13:07Round of applause
13:09That looks so good
13:11I made bread
13:11Bakers
13:12You have one minute left
13:14One minute
13:15Please don't fall apart
13:18Hopefully the butter softens up the buns because they're rock hard
13:22Oh god
13:22The cheese has bubbled out in the middle which is not ideal
13:25There we go
13:27Bakers
13:27Your time is up
13:31Just
13:31Just
13:33Please step away
13:34From your signature bakes
13:37Just like that ladies and gentlemen
13:38We are bakers
13:40That looks unbelievable
13:42I don't know
13:44I don't know how judges gonna go
13:46I just
13:46Hope that they like the taste
13:49And that they don't look
13:50At the presentation
13:51Oh my god
13:52I had
13:53The best time in the tent
13:55It looks like a masterpiece
13:57I look like I dropped mine
13:58Over and over again
14:00That was an emotional rollercoaster
14:02All the way through
14:02There's competition
14:03But we're kind of all in it together
14:04And at the end of the day
14:06No matter what happens
14:07We're here for a great cause
14:08Almost one in two of us
14:10Will get cancer in our lifetime
14:11Help us fight back
14:12To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
14:17Text 40, 30, 20 or 10 to 70404
14:21Or to donate any amount online go to channel4.com forward slash su2c
14:27100% of the money you give will fund life saving cancer research
14:35It's now time for the bakers pull apart savoury filled roles
14:39To face the judgement of Paul and Cherish
14:41Mucha hello
14:42Hello
14:48So I have spinach
14:51Three types of cheese
14:52Chilli flakes
14:53And garlic
14:54It looks really rustic
14:56It looks really rustic
14:56It's definitely tear and sheer isn't it
15:01I think you've got a lovely flavour
15:03Okay
15:03The dough is baked beautifully
15:05Thank you
15:06Explosion of favour
15:08Really?
15:09It is bold
15:09It's aromatic
15:10And it's very sexy at the same time
15:14Oh my god I'm so pleased to myself
15:16Well done muchu
15:16Thank you
15:17Thank you
15:17Sexy
15:18Oh I love that
15:19If mine isn't described as sexy now
15:21I'm going to be absolutely devastated
15:27The first look it is well baked
15:30And it's actually quite even
15:32Let's have a quick look at this one
15:35Your bread though needed mixing a little bit longer
15:37It's quite cakey inside
15:41Flavour wise it's really good
15:43And the herbs mix really well with the goat's cheese
15:45What I really like is the hinge of sweetness
15:48That is actually very cheeky on my palate
15:51I feel like that's appropriate sexy
15:53Cheeky
15:53I'm fine with that
16:00I have mozzarella and pesto bread roll
16:04Topped with garlic butter and extra pesto
16:07They are neat and they are tear and sheer
16:08And I like the colour as well
16:09Yay
16:10The only thing when you put your filling in
16:12You did not close up it tight enough
16:14As you can see
16:15Yeah
16:15There is mozzarella that woos out from your bread
16:18Yeah
16:18There's probably not a lot of filling in there
16:20If you look really closely
16:22There's the cheese
16:23Oh yeah
16:24Yeah
16:25We want more filling in the bread roll
16:28More filling
16:28When you do get the mozzarella and the pesto in the bread
16:31It's actually very nice to eat
16:32Sexy
16:33Cheesy
16:34Anything
16:34Good effort
16:35Good effort
16:36Good effort
16:44These are yeast extract and chamon bear plant based cheese
16:49Overall I think these three look great
16:52The honey that you glaze on the top
16:54It gives a little bit of sheen and shine to your bread
16:56Thank you
16:58Being brave taking a big bite
17:00I'll be frank with you
17:01Please
17:01I like the flavour
17:02I think the bread is actually baked quite well
17:05Yeah it could probably do with a little bit more proving
17:07But actually it springs back
17:09It doesn't go back to a dough
17:10The umami taste that come out from the cheese
17:12Oh I really like it
17:14Thank you
17:15Well done Em
17:16Amazing
17:22My savoury rolls are chorizo, manchego cheese
17:26I think they look very good actually
17:29I love the proportions of it
17:31It looks very professional
17:32Thank you very much
17:33It's ever so neat
17:34The colour is so well baked
17:36Thank you very much
17:39You don't look happy Paul
17:40I don't like it to be honest
17:44I love it
17:45Well done
17:46I've got my handshake
17:47My handshake
17:49That's delicious
17:50The punch from the chorizo as well
17:51It's beautiful
17:52It's just the right spice level
17:54It looks good
17:55It's well baked
17:56And the flavour is just flooded
17:58Oh thank you
17:58I have to sit there
17:59There is firework on my palate
18:01I think this is
18:03Love it, love it, love it
18:05Oh thank you very much
18:06Thank you very much
18:08Thank you
18:09That feels better than the score on at Old Trafford
18:12Amazing
18:12You've got a handshake
18:13Yep
18:14Stop it
18:15Get in
18:17Get in
18:17I didn't get a handshake
18:18The annoying thing is
18:19Trust you
18:21Trust you
18:23Trust you
18:23Get hungry
18:24This
18:25You don't even bake
18:29While the bakers could prepare for their first challenge
18:33Feels fruity
18:34The technical remains a mystery veiled in Gingham
18:39Welcome back to the tent bakers
18:41Now for your technical challenge
18:42This one has been set by the one and only lovely Cherish
18:46Cherish, have you got any words of wisdom for our beautiful bakers?
18:50Baker, these should look so stunning that I am able to put them in my pastry shop
18:56Mmm
18:57No pressure
18:58This challenge will be judged blind so we are going to have to ask these two poppets to leave the
19:03tent
19:03Bye guys
19:04So here goes for your technical challenge Cherish would love you to make three vegan fruit tarts
19:12Your fruit tarts should have a short crisp pastry case filled with smooth vegan creme patissier and topped elegantly with
19:22fresh fruit
19:23You've got one and a half hours for this
19:26On your marks
19:27Get set
19:28Bake
19:29Oh my god
19:30Huffle soup
19:32Ooh
19:32It's tough
19:33The show is tough
19:35Never made anything like this before
19:36This is very nerve-wracking, I can't even lie
19:40No idea how it's going to go
19:41I'm feeling like
19:42Ooh
19:42We get a picture to see what it looks like
19:47Cherish, why have you chosen vegan fruit tarts for our celebrity bakers?
19:51Fruit tart is one of my top favourite when I was a commie chef
19:54My job was just to make fruit tart
19:57Get a little bit trickier by turning it into a vegan fruit tart
20:00Yes
20:00We have a vegan baker in the tent
20:03There's a lot of demand for vegan now
20:05Instead of butter, I replace it with coconut oil
20:09They have to bake the pastry really well
20:11The thickness has to be uniform so that they bake evenly
20:15So too thick, it will not be so palatable
20:18If it's too thin, then it will break very easily
20:21For the creme patissiere, we introduce coconut oil
20:24So that it's more creamier, it's more silky when you eat it
20:27These look beautiful, because it's so neat
20:29It looks like a fruit cocktail
20:31It looks amazing
20:34Mmm, you wouldn't know that's vegan
20:36The pastry's so short, and it feels buttery and crumbly as well
20:40The pastry cream works really well with the fruits
20:41Mmm, and it's smooth, it's creamy at the same time
20:44It's silky, yeah
20:45I'm not sure our celebrity baker is going to be able to deal with this
20:48Hopefully that they can use their six cents to make it as pretty as possible
20:51I think they'll have to use more than their six cents
20:53And it'll be a miracle
20:56I don't know what this is meant to look like
20:58It's like the crispy cupcakes, isn't it?
21:00Just follow the instructions and hope for the best
21:02The baker's first task
21:04Flour, salt, icing, sugar and lemon zest
21:06Is to make a perfect vegan pastry
21:08What's lemon zest?
21:10Juice of a lemon
21:10I think that's lemon juice
21:12Did you put some in?
21:14It's all in there
21:15It's extra flavour
21:16Add the coconut oil and pulse again
21:18Until it looks like breadcrumbs
21:20I need to pulse this
21:25Oh, this is fun
21:27That's looking like breadcrumbs, doesn't it?
21:29You can get a beat going
21:31Oh, it's in a...
21:33It's actually crumbled
21:34Tip out the dough onto a lightly floured work surface
21:38Oh, and the blade
21:39It's essential the pastry is handled with care
21:42How?
21:43Okay
21:44Gently knead
21:45What does that mean?
21:47If overworked
21:47I've seen bread be kneaded like that
21:49It won't have a light flaky texture once baked
21:52Just because my dough's falling apart
21:54Doesn't mean that my life is falling apart, okay?
21:57It's the handshake, kid!
21:59You did it!
22:00I know, man
22:01You've got it all to play for
22:02It's not going to happen now
22:03You've got to get the star baker, right?
22:05Otherwise you won't be able to go home
22:06I literally won't be able to
22:08Especially now I've bragged about the handshake
22:09Yeah
22:12Okay, pastry
22:13Done
22:14Wrapping cling film, chill in the fridge for three minutes
22:17How long do we have left?
22:19I don't even have a watch
22:20Have you got a watch?
22:21Yes
22:21Have you got your little ring watch?
22:22That's cool, I've never seen anything
22:23I was going to say I like your ring
22:26But that sounded weird
22:27You need to leave
22:32Got to make the creme patisserie filling
22:34Which I've never done
22:35While the pastry chills
22:37Add the sugar and vanilla bean paste
22:38And bring it to a simmer over a medium heat
22:40The bakers tackle their custard filling
22:43I've never made custard in my life
22:45I'm shaking, look at my shaking
22:46Look at the adrenaline going
22:47It's crucial the paste doesn't have any pockets of corn flour
22:50Add the paste to the simmering milk
22:52That looks lovely
22:53And when it's added to the milk, patience is key
22:56It says simmer on low heat
22:58If the custard isn't heated enough, it won't thicken
23:01If you let it boil too much, it'll go crazy
23:04Or take it too far
23:05I might just turn up the heat
23:07It risks being lumpy and thick
23:08This isn't turning into a custard like I expected
23:11No, take your time
23:12You've got to love it like you love a baby
23:15Yeah, exactly
23:17It's a bit lumpy
23:18But I'm not quite sure why
23:20I like lumpy custard
23:23I have to move on, otherwise I won't be ready
23:27To ensure their tarts bake evenly
23:29Okay
23:30Roll each piece of pastry out
23:32On a lightly floured surface
23:33Approximately 3mm thick
23:35And 18cm round
23:37It's vital the bakers roll out the pastry
23:39Do we have rulers?
23:41Yes
23:41To a consistent thickness
23:43They make it sound so easy
23:45But if it's too thin
23:46Just don't talk to me
23:48It could break or burn
23:49It's breaking, oh my god
23:51Too thick and the pastry case risks being too tough to eat
23:55But that fell apart
23:56I've got to line these tins
23:58I'm just going to wing it with the spoon like this way
24:01I think I've done it too thin
24:03Although they might not see that bottom bit
24:07I don't understand
24:09Why did that fall apart like that?
24:11Let's just put them in
24:13But we're in
24:16Bakers, you are halfway through
24:19Halfway?
24:20Yeah
24:20I need to do the fruits now
24:22Arrange the fruit decoratively over the top
24:25Okay, so let's cut some fruit
24:26The challenge demands each fruit tart looks as good as they taste
24:31Nine mango slices
24:32I haven't cut a mango in years
24:34So the bakers must plan creatively
24:36Maybe I can put strawberries and kiwi together
24:39And then mango by itself
24:40And then raspberries and blueberries
24:42So strawberries and a couple of blueberries
24:44And then just put that on the top
24:46Yeah, right in the middle of that
24:48Yeah, right in the middle of that
24:50Why are you so quiet this round?
24:52Stop trying to distract me
24:53You already got your handshake
24:54You already got your handshake
24:56Ah, for last count
24:59One, two, three, four, five, six
25:02Bakers, you've got half an hour left
25:04You've got half an hour left
25:06Shut up
25:06You're answering back now
25:08Line the pastry tarts
25:09The pastry cases should be baked until crisp and golden
25:13They're in
25:14But Cherish's recipe doesn't provide timings
25:17How long are you supposed to bake them for?
25:19It doesn't say
25:20Is that part of the torture?
25:22I think 20 minutes will be too much
25:24I'm just going to check it incessantly
25:26I have no idea how long
25:27It's very thin
25:30Oh no
25:32It's undone itself
25:33Ah!
25:34I'm burning myself
25:36They're just saying soggy
25:37Yeah, that's not even cooked
25:40Return the tart cases to the oven and bake
25:42Until the base looks cooked through
25:46Five more minutes maybe
25:47Just until they look brown
25:52Tarts, what are they meant to look like?
25:54Don't have very long to play with, to be fair
25:56Bakers!
25:57No
25:57You've got five minutes left
25:59Five minutes? Are you kidding me?
26:00Let's go
26:03I don't think it's going to go any darker
26:05I don't really have much choice
26:06Got to do it
26:09Carefully remove the pastry cases from the tins
26:11How'd you get them out of these?
26:12How'd I take them off?
26:13Are we taking them out of the...
26:15Nah, I'm not taking them out of the...
26:17Oh, oh, oh
26:19It broke a little
26:23Oh, please no
26:24Fill with the cream
26:25This is not thick enough
26:27Oh, Lord
26:30Oh, what a nightmare
26:32It's a little bit better, still a little bit lumpy
26:34It's like a custard souffle
26:36It's a souffle
26:37It's very thin
26:38It is what it is
26:40There we go
26:41Someone tell me how long
26:42Bakers, you've got one minute left
26:44One minute?
26:45Brow some fruit on that baby right now
26:47Oh, no
26:48Don't do that
26:49You've ruined it
26:49There's not enough space for this
26:51What am I doing?
26:52I mean, you would never think I was artistic
26:54I'm screwed
26:55See, that's how you do it
26:56I'm falling
26:57From the last hurdle
26:58Don't say time
26:59Don't say time
27:00Bam, bam, bam, bam, bam
27:02Bakers
27:03Your time's up
27:04Bam
27:06Don't ever ask me to do that again
27:08Please bring your beautiful tarts and place them behind your pictures
27:13That look good
27:14This looks amazing
27:16Cherish and Paul are looking for three perfect vegan fruit tarts
27:20Each with a thin crisp pastry base, a smooth creme pâtissier filling and a decorative mix of fruit on top
27:28Interesting
27:29But they don't know which tarts belong to who
27:32Should we start with this one? There is fruit on the top
27:35I'm actually looking for fruit tart
27:37So that means it's different type of fruits
27:39Yeah
27:40Or else I would have called it a mango tart or a strawberry tart
27:42Or a strawberry tart
27:43Yeah
27:45The pastry's actually really short
27:46That's beautifully crumbly
27:48It just needed a little bit longer in the oven
27:50I think the pastry cream just needs a touch more cooking
27:53Yeah
27:53We have different fruits on this one which is good
27:56I think this person actually presents the fruit quite well
28:01Pastry cream is quite creamy
28:02It is
28:03Silky
28:03The base is nice and crumbly as well
28:05Mmm
28:06It's neat
28:07Okay
28:07Oh, I can lift the fruit tart up
28:10Which is ironic because this one's only half a tart
28:12I'm not quite sure what the rest of it is
28:14I really like the pastry for this
28:15It's actually quite well baked
28:17Mmm, it's got a lovely colour
28:18Mmm
28:20How do you taste nice?
28:21The crème patte's good as well
28:22Mmm
28:22I like the caramelised sugar taste on the tart
28:25It's just missing bits isn't it at the front
28:28Um
28:29Mmm
28:30That's not too bad
28:31Well it's got a good colour
28:32Yeah
28:32Why did they leave it in the tin?
28:34Because it's last minute
28:35Last minute
28:37Crème patte is a bit of a scrambled egg kind of texture
28:40It is
28:41It is
28:41It is, yeah
28:42Okay, moving on to the last one
28:44This is actually quite interesting, it's very thinly rolled up
28:47Massively thin isn't it?
28:50Mmm
28:51Mmm
28:54Horned flour on my palate
28:55Mmm, I'm collecting the lumps
28:57Yeah
28:57The judges must now rank the baker's tarts from worst to best
29:03In fifth place
29:05Who baked this?
29:07I think it's very good effort
29:09However, it's a vegan scrambled egg
29:12Okay
29:12In fourth spot we have this one
29:15Ralph, the pastry was actually alright
29:17The crème patte was a little bit like scrambled egg
29:19In third place
29:21Who is this?
29:23Muthia
29:23We asked for fruit tart
29:24Not individual fruit
29:25But
29:26Well done
29:26Thank you
29:27In second spot
29:28We have
29:31This one
29:33Whose is this?
29:35Mark, those are pretty good
29:36But they're just all cracked
29:37And you're missing half of them
29:38Otherwise very good
29:39In first place
29:40Emmett
29:41Very well done
29:42Yes, Emmett
29:43Well done, Emmett
29:43The fruit is very precise
29:45And crème patte is smooth and silky
29:48That's what I'm looking for
29:49Thank you
29:49Well I put this in my shop
29:51Absolutely
29:52Let me think about it
29:55The vegan won the vegan challenge
29:56Which seems fair enough
29:58Amazing, isn't it?
29:59I've done myself proud
30:01When this comes out
30:02I'm just gonna show that part to my son
30:03It was very hard
30:05The boys keep winning
30:07Do I look like I've ever made a tart before in my life?
30:09I'm here for a good time
30:10I'm here for a good cause
30:12I lost my grandad to prostate cancer
30:15And that was the first person
30:16And that was the first person that I'd ever lost in life
30:18Makes sense for me to do this
30:20100%
30:25Yavraj was born with that cheeky little smile
30:29He really enjoyed being the centre of attention
30:33He was just into everything
30:36Always the active one
30:38Kept us busy
30:39He loved fashion
30:42The latest haircut
30:43It was all about the fade
30:44It was quite sporty
30:47I love football
30:49I just enjoy spending time with my friends
30:52We just bought our new home
30:56Then we had our youngest child
30:59Life was good
31:02Then when I was 10 years old
31:04It all just changed
31:08We first noticed Yavraj becoming poorly around Diwali
31:12I was being sick and blood came up
31:16We just had to get him to A&E as quick as possible
31:21They did all sorts of tests
31:22And they said he's got cancer
31:26Blood cancer
31:28I think your world just falls apart
31:31I questioned my family saying
31:33Is this illness like going to make me die?
31:38Can I have a break?
31:40Of course we can
31:48I felt really scared at the time
31:50Because I just wanted it to be over with
31:53The chemotherapy wasn't making the desired impact
31:56To kill off the cancer
31:59It was a life and death situation
32:02We were told we would need to look at a stem cell transplant
32:07But there's many, many risks involved
32:09It could affect your lungs, eyes, just pressure
32:13It was stressful
32:14Weighing up the side effects to saving your child's life
32:19You kind of have no choice
32:20You've just got to do it
32:23After the stem cells were given
32:25You are in isolation
32:28For two months
32:30For two months I didn't really get to see anyone
32:31I just had to spend one of my birthdays there
32:35Every day he used to say, can I go home?
32:38He just wanted to be a normal child
32:44Look at who he's home, Rob
32:46Look at who he's home, Rob
32:47At the start of your cancer journey
32:49That's the thing you want to work towards
32:51Beating cancer and getting through that tough part of your life
32:55You just feel a sense of relief
32:58Hello
32:59All he ever wanted was to go back home
33:02To see his family again
33:04Yeah, Raj is coming
33:05We were really hopeful that
33:08He's going to get the chance to live that normal life again
33:11You want to go in the ventral?
33:16After about two weeks at home
33:18Everything that they told us that could go wrong
33:22Did go wrong
33:24My hands just started bleeding out of nowhere
33:28And my layers of skin were slowly peeling off
33:30And then it just eventually went all over my body
33:34Watching your child in pain is just
33:37It's just heartbreaking
33:40Sorry
33:53Since Yovraj was clear from cancer
33:56It's been that constant battle with the graft-versus-host disease
34:01When I found out that I was never going to have hair again
34:04I felt really depressed because that's quite a main feature of someone
34:09He changed from brown to white
34:13It did feel like Yovraj was losing his identity
34:16I feel like I'm the odd one out all the time
34:19I just feel upset because I didn't choose to be like that
34:22It'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 Yovraj's childhood was just snatched away from him
34:43When I look in the mirror, I feel that I've made it here at least
34:47I'm getting there, I would say, to full strength
34:51I'll be there soon
34:54Almost one in two of us will get cancer in our lifetime
34:57Help us fight back
34:59To give 40, 30, 20 or £10 to support Stand Up To Cancer
35:03Text 403020 or 10 to 70404
35:08Or to donate any amount online, go to channel4.com forward slash su2c
35:14100% 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
35:27Got a little crush on Emmett
35:29He's a great guy actually, even though he's a vegan
35:31Who do you think is up there for Starbaker?
35:34Emmett and Mark
35:35I quite like Mutia as well
35:37Ralph, possibly, depends on the others
35:40Nella, no
35:41Nella said that was the most fun she'd had yesterday
35:44They've just given up their time to stand up to cancer and that's what it's all about
35:46I still think she wants it though
35:48Just one challenge remains
35:50What's that?
35:53Before Paul and Cherish decide which of the bakers win the coveted Starbaker apron
35:58Hello bakers, it's time for your showstopper challenge
36:01So for today's challenge, the judges would love you to make an impressive novelty cake
36:07Depicting the most ridiculous purchase you've ever made
36:12Your 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
36:21You have three hours
36:23On your marks
36:24Get set
36:25Bike
36:27Right, concentrate
36:28I'm good
36:29I'm actually quite calm
36:31Believe it or not, I'm not bad at this
36:33I'm focused today
36:35Just apparently I am
36:36Today the bakers have to create something that is quite flamboyant
36:40The most ridiculous purchase
36:43Oh, I've messed up already
36:44We want it to be fun because it's a novelty cake
36:47Whether they choose a lemon drizzle, a madera cake, or a Victoria sponge
36:51Time management is crucial
36:54I need to slow down and stop panicking
36:56Over bake the cake, the cake will be dry
36:59Under bake the cake will be raw in the centre
37:02That will be a no-no
37:04Wowers going everywhere
37:05All right
37:05We're asking for two sponges with a gorgeous filling to marry up with that sponge
37:10I need to make sure the sponge is perfect
37:12They need to allow plenty of time to decorate
37:14It's obviously going to look like something important to the bakers
37:18Tastes good
37:18We want it to be elaborate and make, you know, I want to see a bit of effort
37:22I think we've got to recognise what it is straight away
37:24Oh no!
37:26Are you kidding me?
37:30Welcome to the kitchen
37:33Hello Mark, good morning
37:35Tell us all about your most ridiculous purchase
37:37So my cake today is a traditional Victoria sponge
37:41Because that's what my Nan used to make me when I was young
37:43But I'm doing it as a swimming pool
37:44Most ridiculous purchase ever living in the UK
37:46You don't get to use it
37:47And I spend my whole time trying to prevent it being a pond and turning green
37:51I don't heat it because it's too expensive to heat
37:53So it's pointless, it's just there to look at
37:56Following his Nan's famous Victoria sponge recipe
37:59Mark hopes his swimming pool cake causes a splash
38:03A vanilla sponge will sandwich raspberry jam and buttercream
38:06And they'll dive in with fondant decoration
38:08Including a mini Mark enjoying the water
38:11Did you practice this then?
38:13I haven't ever practiced this, I've never made a cake
38:15Genuinely though guys, I'm so nervous
38:16I thought this was just going to be a bit of a laugh
38:18You'd be surprised
38:19My heart's pumping
38:20This is all too much pressure
38:24After this, never mind a cake
38:26Give me a large cold beer
38:28While Mark dreams of winding down
38:31Much is turning things up
38:32When I'm at home cooking I don't measure
38:36I'm a bit of a thrower in
38:37But it always turns out well
38:39With a chart topper for a most ridiculous purchase
38:42I'm actually making a vinyl cake
38:45What's ridiculous is that I have so much vinyls
38:48Hundreds
38:50All the vinyls are actually in boxes at the moment
38:52Because there's so many of them
38:53But they will be out soon
38:54And there will be like a ridiculous room of just vinyls
38:58Mutia's vinyl cake will harmonise an orange and almond sponge
39:01Filled with almond buttercream
39:02Decked in pink fondant decoration
39:04With a vinyl popped on top
39:06Her theme reflects her record collection and success as a sugar babe
39:10How many number ones you got?
39:12Six, seven as well
39:13Wow, impressive
39:14Look at you
39:15Something like that
39:15Bloods count
39:18We won a Brit Awards
39:20Which is amazing
39:20And the Mopo Awards
39:21Wow
39:22We're really proud of all of those
39:23Thank you Mutia
39:24Thank you
39:26Like Mutia
39:29Just love, patience and sugar
39:33Emmet's got his own number one in mind
39:36The most ridiculous thing that you have spent money on
39:41Mine is my wife
39:42I met her on a show
39:43Her character had hair stretched back from her face
39:46And a really tight ponytail
39:48So from behind she looked like a Jaffa cake
39:50So I nicknamed her Jaffa
39:52So to nod to my beautiful wife
39:54Who is ridiculous
39:57A hairstyle homage
39:58Emmet's making a theatrically large chocolate orange cake
40:01A vegan sponge base with a marmalade filling
40:04Topped with a mix of milk and dark chocolate
40:06It will be a creation he hopes will build on his success from yesterday
40:11Is this like genuinely what your life is about?
40:13Like you go and do something, smash it
40:15Do you do that with your acting as well?
40:17I never trained
40:17Did you not?
40:18No, no
40:18I remember getting a job on a TV series in Ireland
40:21I was so bad
40:23I bet you wasn't
40:23There was nothing that school could teach you
40:26That national humiliation and humbling experience
40:29It's like with presenting
40:31Like when I got my job
40:32I've never presented before
40:33Evidently
40:38Concentrating
40:38I've got three hours to do this
40:40I don't know what it's supposed to look like
40:42With so much to do
40:43Here it goes
40:45Oh Mark
40:46It's critical the bakers make their sponges quickly
40:49I didn't make enough for the size of the tints
40:52So they'll have time to cool before decoration
40:54I'm thinking about making more mixture
40:57I ain't got time so I've got to do it fast
40:59Now we need to bake
41:01Please don't disappoint me
41:04I've got a cake all over me
41:06Anyone got a spare pair of trainers?
41:10Hi Anela
41:11Hi friends
41:12How are you getting on with your novelty cake?
41:13So I've got my red velvet cake inside of the oven
41:16So what's it all depicting?
41:18So my most ridiculous purchases is my rings
41:22Because I lose them every single week
41:24When I'm washing my hands, when I'm cleaning
41:26Sometimes I'll just be walking
41:27And they fall off?
41:28Yeah, they'll just be falling off
41:29So I'm basically going to be doing a ring
41:32And I'm going to make it look really, really dirty
41:33Great
41:34Confident her ring will shine
41:36Nella's baking a whopping diamond ring cake
41:39A rich velvet sponge filled and encrusted with a cream cheese icing
41:44And decorated with edible lustres and glitter
41:47How many rings do you have today?
41:49So I have eight rings on today
41:51Are you going to lose your ring in the cake?
41:54No, not in the cake, please don't jinx me
41:56Never know
41:58While Nella clutches onto her bling
42:01But everything is going to be okay
42:02My most ridiculous purchase was a present for myself
42:06Ralph's novelty cake is about losing his
42:09It was a Rolex watch that I've always dreamed of when I was a kid
42:12I loved it
42:13And then I was working away on a job
42:15And it got stolen off my bedside table while I was asleep
42:20So not only was it a ridiculous purchase in the first place
42:23But it's even more ridiculous
42:24As a matter of fact, I don't even have it anymore
42:26Recreating his treasured timepiece for old times' sake
42:29Ralph's keeping it classic with a Victoria sponge
42:32Filled with strawberry jam and buttercream
42:34He'll decorate his extravagant purchase with coloured fondant
42:38So how are you going to incorporate all the fine detail into your watch?
42:43So I've got some little cutters for some numbers
42:45Buttercream for the blobs if I can
42:46So I'm basically just going to do as much as I can
42:49Did you oversleep that morning?
42:52Because I didn't know the time
42:54I thought you were going to do the bed of you sleeping
42:57Yeah
42:59Bakers, we are halfway through
43:02This is mashed strawberries
43:04That's going to be strawberry jam
43:06I've never made jam before
43:07So we'll see
43:08In my jam is a half a lemon, raspberries
43:12That looks alright to me
43:14I should have put this in a bowl and say I made it
43:17Yeah, I mean I made my own jam
43:19Emmett just seems to have got away with buying his own marmalade
43:25One minute
43:27Judging when the cakes are baked is vital
43:29It's going to be good, not like the ones yesterday
43:33Nope, not ready
43:35Taking them out too soon risks them not being baked enough
43:38I think it's great, I think it looks great
43:40And raises the chances the cakes won't be stable enough for the final construction
43:44It's like a little bouncy castle
43:46I think it's alright
43:47Yeah
43:47Bit springy
43:49About right
43:50Just nod
43:53That's good
43:56Bakers, you've got one hour left
43:58That went quick
43:58Show-stopping cakes alone
44:00Won't impress the judges
44:02I'm just trying to get some of my shapes cut out for fondant
44:05This is gonna be the middle of the watch face
44:07This is a really finicky job
44:09Each must be decorated imaginatively
44:12Making the lines for the vinyl
44:14I love art
44:16At home I can sit down for hours and just draw
44:18So I'm making a figure of me and my shoulders in the pool
44:22And in just my wife's feet hanging out the pool
44:24To be honest I think Mark's is more ambitious
44:27Then let's see
44:28I mean mine's very detailed
44:30But less sort of artistic
44:32Let's play a game
44:33Can you guess
44:34What I'm making now
44:36Oh
44:36A lilo
44:37Yes brother
44:38That's cool man
44:40It's gonna be a good one
44:41Hmm
44:41It's a broken vinyl
44:44Why would a Rolex be a ridiculous purchase?
44:47It's such a luxury isn't it?
44:48You don't need it
44:49It's like when you go first class on a flight
44:51You're all going to the same destination
44:52Yeah but
44:53If it crashes you're all crashing
44:54Yeah but you crash more comfortably though don't you?
44:56That's very true
45:00Bakers you've got half an hour left
45:02Alright let's go
45:04You think that's cool enough?
45:06Look at that
45:07This is almond buttercream
45:09I'm gonna go jam
45:10Then buttercream on top
45:11And then a second slice
45:13My pits are sweating
45:16I'm just sweating
45:17Is that even in the centre?
45:20It's done it now
45:21Ooh
45:22I can't believe I've got two cakes on top of each other
45:26It literally looks like a doughnut
45:28And that looks like a cake
45:29You've made two of them
45:30We have to do two layers
45:31Seems a little complicated to me
45:33I agree
45:33But some of us heard the rules and decided to follow them
45:36Apparently you need two layers of sponge
45:39So what I might do is
45:40Slice the sponge in two
45:42And put a bit of marmalade in between the two slices
45:45Just like a glazing
45:46Then I've hit the brief
45:49Come on jam be good please
45:51I think it looks great
45:52Why have I done it like this?
45:57Like a glove
45:58Look at that
45:58How long we got?
46:01Bakers you've got 15 minutes
46:03What?
46:05This ain't for the faint of heart
46:06Come on
46:06This is such a messy sport
46:09This doesn't fit
46:10I don't know what I'm gonna do
46:12It's a bit thick
46:15I mean it's simple
46:16It's sort of coming together
46:17It's good
46:18Precision
46:19I am doing music notes on the side of the cake
46:24Please have enough in this one bit
46:25Please have enough in this one bit
46:27Oh my days
46:28Buttercream blobs I think for the end
46:30You know it's gone wrong when your internal monologues are
46:33Buttercream blobs for the end
46:35Oh my gosh
46:36Can you believe how good that is?
46:37I can't believe I've even done it
46:40Bakers you've got 5 minutes left
46:43Why did I make it complicated?
46:45Why?
46:46It's the whole colour
46:48It's coming up with some buttercream
46:49This is crazy
46:51Now I'm just doing anything
46:53Might be 62 seconds on that
46:54But if they count it then fine
46:56This is ridiculous
46:58Oh this gold is so annoying
47:02I actually thought I had loads of time
47:03I'm gonna run out
47:05Bakers
47:05You've got one minute left
47:08Oh my nose fell apart
47:10I'm just trying to hide any cracks
47:13Let's get on the board
47:14Oh God
47:15Literally got about to cry
47:17One more diamond and more good
47:19Splash splash splash splash splash
47:20Bakers
47:21Your time is up
47:25Please step away from your show-stopping beautiful cakes
47:28Never did I think I would sweat more
47:31Doing baking
47:32I smashed it
47:33Like I made a diamond ring
47:35And it actually looks like a diamond ring
47:37I just need to sleep well enough
47:40Don't worry mate you'll be home soon
47:41You can get in your pool
47:43Listen I love being here
47:44But everybody's been affected by cancer in some way
47:46I've had a couple of family members
47:48I've lost through cancer
47:49It's heartbreaking and the more research that's done
47:52And the more support families get
47:55We all need to stand up to cancer
47:56Simple as that
47:57Because if we don't
47:58It's going to win
47:59Almost one in two of us will get cancer in our lifetime
48:02Help us fight back
48:03To give £40, £30, £20 or £10 to support Stand Up To Cancer
48:08Text £40, £30, £20 or £10 to 70404
48:13Or to donate any amount online go to channel4.com forward slash SU2C
48:18100% of the money you give will fund life-saving cancer research
48:27The Baker's Ridiculous Purchase Cates now face the judgement of Paul and Cherish
48:32Ralph would you like to bring up your beautiful showstopper
48:35It's a very long journey
48:43Ralph can you tell us all about your cake please
48:45It's a watch that I always dreamed of having as a kid
48:48And then I've got stolen
48:50Quite a sad story
48:51Go on tell that story one more time and I'll put some music to it
48:55Somebody didn't just so much steal my watch but they stole my dreams
48:59You've managed to decorate it beautifully
49:01Around the sides are a little bit of a mess but the top looks very very good
49:05Thank you
49:06Oh my word the attention to detail is spot on
49:09Can you tell us what's in there?
49:11It's a Victoria sponge with a homemade strawberry jam and buttercream filling
49:19That's an exceptional sponge
49:20Oh
49:21Thank you
49:22It's airy
49:23It's moist
49:24And it's delightful
49:25Buscream's got a little bit of graininess to it
49:27But overall it's a great eat
49:29Well done
49:29Thank you
49:36Emma, please tell us about your cake
49:38My wife
49:40Her nickname is Jaffa cake
49:41I mean it does look like a Jaffa cake
49:43It could have been a bit neat around the outside
49:45It's very difficult to make a simple cake look perfect
49:48You've actually got a layer in that as well
49:50You've got a little what's inside there
49:51Yeah, I quickly glazed it with a homemade...
49:56Marmalade
49:58Homemade from the supplier
49:59It was made in someone's home
50:06It's underbaked
50:07It's quite raw in the middle
50:08Oh
50:09The good thing is that the exterior of the cake is actually quite tasty
50:13The flavour is just like a Jaffa cake
50:15Thank you
50:18Thank you
50:19I got this in the bag
50:20Go home guys
50:28I made a ring because I buy so many of them because I lose them so much
50:32I think it's quite impressive
50:34Your piping work is pretty good
50:37Oh, thank you
50:38Compared to yesterday, you are a new baker in this tan
50:42Yes
50:42So I made a red velvet cake with cream frosting in the centre
50:48And around the cake as well
50:50That's beautiful
50:51Yeah, well done
50:53Thank you so much
50:55It's full of flavour
50:56It's velvety in texture
50:59Yeah
50:59And to go with your frosting is absolutely delicious
51:03Well done
51:04This isn't happening
51:04That's a really good looking cake and it backs it up with tons of flavour and texture
51:08Well done
51:09Thank you
51:09Thank you, thank you, thank you
51:13Well done
51:22Oh my god
51:23Mark, tell us all about your cake please
51:24We have a swimming pool at home
51:26We live in England, we never get to use it
51:28You can see on the outside the pavement, the pool is
51:31That would have been nice
51:32Actually, I think it's been designed very well
51:33I can't wait to see what the sponge tastes like
51:35It's a Victoria sponge
51:36With a
51:37Raspberry jam
51:38Raspberry jam
51:38And buttercream
51:40I can't take any more pressure
51:42I can't wait to get home
51:43I think you've done a good job on that Victoria sandwich
51:47I think it tastes good, it's buttery, it is baked
51:49I really like the raspberry jam, it's cooked to perfection
51:52But I have to say that the buttercream is a bit green on my palate
51:55But good effort after all
51:57Thank you
52:05I did a vinyl and it's ridiculous because I have so many of them
52:09It's great in its simplicity because it does look like a record
52:12And well decorated
52:14Oh, thank you
52:14And you've got a soft touch for the balls as well
52:19Yeah
52:19I mean the gold balls
52:21Oh, the gold balls
52:22Oh, yeah, I took time
52:23I had twizzes
52:23I know
52:24What's inside?
52:25What's the cake?
52:25Orange zest and almonds
52:28That is delicious
52:30Oh
52:31Well done
52:32It's a beautiful sponge
52:35It's really light
52:36The almond flavour coming through is gorgeous
52:38And the marriage with the orange as well
52:40It's perfect balance
52:41Thank you
52:42It's airy
52:43It's light
52:44It's moist
52:45It's va-va-voom
52:46Ladies
52:46Thank you very much
52:48This is one of the best sponge that I tasted
52:50Well done
52:51Really?
52:52Very nice
52:52Wow
52:54Just over the moon to get it done
52:56I wanted to make them proud
52:57So
52:58I'm happy
52:59Maybe you like it?
53:01Yeah, I feel like I can officially say I'm a baker now
53:02And that's insane
53:04I think everyone's done so amazing
53:06It's just for an amazing charity
53:08For me, this is so important
53:10I have a lot of family members that have passed away from cancer
53:13And I feel like we all need to stick by each other when people are going through these situations
53:20Almost one in two of us will get cancer in our lifetime
53:23Help us fight back
53:25To give £40, £30, £20 or £10 to support Stand Up To Cancer
53:29Text £40, £30, £20 or £10 to 70404
53:34Or to donate any amount online go to channel4.com forward slash su2c
53:39100% of the money you give will fund life saving cancer research
53:48I don't think there was any weak cakes, were there?
53:52Did you not try Emmett's?
53:54Hey
53:54But actually
53:55He made a big Jaffa cake
53:56I think overall the girls have done better than the guys today
53:59I thought Nella did an amazing job
54:01She's shy today, didn't she?
54:02And so did Mutia
54:03It's a lovely tasting cake
54:05And Mutia has the best sponge
54:07It was light
54:08And simple cake
54:09It's the most difficult to get it right
54:11Ralph's cake
54:12It was absolutely delicious
54:13It's a lovely cake
54:14Ralph's done himself proud with that sponge
54:15And likewise with Mark as well
54:17I think he's done a couple of elements there very well
54:19I did enjoy eating the sponge
54:21Buttercream is just gritty on my palate
54:23So who is it between today?
54:25I think overall it's between Mutia and Mark
54:28If you had to pick a winner now
54:30Definitely Mutia
54:31I would have said Mark
54:32And if you can't come to a conclusion
54:34We'll probably a little bit of a scrap outside
54:36That would be Chalala
54:37Um, Russell
54:38I would give you maybe 30 seconds against Jerish
54:41Before you come in crying
54:42I agree
54:53Celebrity Bakers
54:54It's been an incredible couple of days
54:56And we just want to thank you for giving up your time
54:58For Stand Up To Cancer
54:59She's been such a laugh
55:00Something weird has happened
55:02And this has never happened before
55:04In Bake Off history
55:05Oh
55:05They can't decide between two people
55:08No way
55:09So
55:10Celebrities
55:11It's a draw
55:12Wow
55:13And the winners
55:15Of the Stand Up To Cancer apron are
55:21Mark
55:22And Mutia
55:24Woo
55:24Woo
55:25Woo
55:25Woo
55:26Woo
55:26Woo
55:27Woo
55:27Woo
55:29Woo
55:33This is nuts
55:34I am so shocked
55:36Woo
55:37I feel like I've never won anything
55:39This is like the best thing in life
55:41Oh
55:42Well done Star
55:43Aw
55:43Thank you
55:46Join Winner with Mutia
55:47That's actually the best outcome
55:48And I am buzzing
55:49Oh my god
55:50Well done
55:51Thank you so much
55:52Well done
55:53Never ever ever in 16 years
55:55The Bake Off had to start baking before
55:57So this is unique
55:59Mark was so good with his signature and technical
56:02Whereas Mutia was actually very consistent
56:05And I love her cake today
56:06It was delicious
56:08Well done you
56:09Oh my god imagine
56:10I'm buzzing
56:11So we thought
56:12I'll give it to the two of them
56:13It's fine
56:14It's for Stand Up To Cancer
56:15It's all good
56:17Yay
56:18I am buzzing
56:19It's an absolute privilege
56:21So in a way
56:22Two winners sort of lessens it a bit
56:23Doesn't it?
56:24In a way
56:24No one's actually
56:25In a way no one's won
56:27No one's won
56:30You get an apron
56:31I get an apron
56:32You get an apron
56:33Do they get an apron?
56:35Yes they do
56:35Where'd they get an apron from?
56:36All you gotta do is go to
56:37Channel4.com forward slash su2c
56:41Almost one in two of us will get cancer in our lifetime
56:44Help us fight back
56:46To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer
56:51Text 403020 or 10 to 70404
56:55Or to donate any amount online go to
56:58Channel4.com forward slash su2c
57:01100% of the money you give will fund life saving cancer research
57:21And once we see it's getting started
57:25Our class for 169
57:25And all of you
57:25It is a new unit
57:28When we come to our house
57:29We need to know
57:29The new unit
57:29And you need to know
57:30We need to know
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