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The.Great.Celebrity.Bake.Off.for.SU2C.S09E04
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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 cherish and Paul
00:10It's quite raw in the middle very sexy
00:13All in the name this is crazy a stand-up to cancer no matter what happens
00:19We're here for a great cause come on, but who will emerge triumphant?
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
01:07Oh, yeah presenter and radio DJ Mark Wright
01:11See in that tent before I've even started baking I'm like shake your 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
01:19Anyone nervous?
01:20Definitely
01:20Singer songwriter and sugar babe muttia buena
01:24My sister bakes so I've watched her a couple of times
01:27I'm definitely excited. I feel like it's gonna go
01:29really well today
01:31Influencer, vlogger and presenter Nella Rose
01:33I'm getting like imposter syndrome
01:35I can't believe I'm here with like raw celebrities
01:37Pay for windows
01:38Oh, breaking rights
01:40Actor and writer Ralph Little
01:42I'm a very messy chaotic person
01:44But baking is like a science
01:46A lot can go very wrong very quickly
01:48Emmett is so suave he's even matched his jacket to the bake-off paper
01:52And fellow actor Emmett J Scanlon
01:57I haven't got any strategy
01:59Do the judges take rides?
02:02Do they?
02:03Alright, let's do this
02:04Showtime
02:07Oh, welcome to the tent celebrity bakers and what a team of famous faces we have today
02:13An unbelievable squad
02:14It's gotta be our five favourite people
02:17If 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
02:24Delicious pull-apart savoury rolls
02:27The judges would be looking for savoury 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
02:39You have two hours and 15 minutes
02:41On your mark
02:42Get set
02:43Bake
02:46Alright, let's do this
02:48I said I weren't gonna take it too serious
02:50Here we go
02:51Now I've suddenly gone into absolute panic mode
02:53Where's the cutlery? Where's the cutlery? Where's the cutlery? Where's the cutlery?
02:56No
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
03:04It's all about the dough
03:05You've got to develop your dough properly
03:07I don't want lumpy bread
03:08They need to utilise the whole two hours 15 for the rising and the baking
03:13I'm gonna beat some eggs very professionally looking if you like
03:16The bread roll has to be light
03:17It has to be airy
03:19Underproof the dough
03:20The dough will be dense and very tight
03:22I could be in trouble here
03:23When I tear open the bread roll
03:26I want to see lots and lots of filling
03:29It should be oozing out
03:30As long as the flavour's there
03:32Then it's fine
03:33If I get something that even mildly tastes good
03:36I'll be really impressed
03:37Because actually working with dough is quite tricky
03:39Oh, I didn't add water
03:42No wonder she was looking tired
03:46Morning, Nella
03:47Morning
03:48Tell 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 practised, obviously
03:59One time, two weeks ago
04:01And then I went on holiday
04:02How was it?
04:03Oh, the holiday was great
04:07Confident her rolls will be as successful as her holiday
04:10Nella will pack the centre of each
04:12So 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
04:24So you pull it
04:26Oh god, so it's not ready then
04:31Good luck, Nella
04:32Why are you saying good luck? It's because I need it, innit?
04:34Yeah
04:36It's crucial the bakers work the dough to a stretchy consistency
04:40Still feels a bit wet
04:41For it to prove properly and avoid dense buns
04:44Okay, that's it
04:45All right, soft and springy and elastic
04:48Look, windowpane
04:51Yeah!
04:52Don't count me out!
04:54And while Nella, Mutti and Mark and Ralph
04:56Another minute or so on that
04:58Make a plain bread dough
05:00Emmett's
05:01Some dried tomatoes
05:02I've seen the professionals do that
05:04Adding extra ingredients directly into his
05:06I'm plant-based, right? So I wanted the fillings to be plant-based
05:10And 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
05:17Emmett's plant-based tomato bread rolls will 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
05:37Your wife has remarkable taste in men
05:40I've got the handshake
05:41I can't argue with her, it's fine
05:45Now 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 and 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, yeah, I bake
06:07Don't shout out my dreams, right?
06:08Yeah, I know
06:09You're in the sugar page
06:09I 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
06:22This is my filling
06:25It's going to be goat's cheese, honey, thyme and chives
06:27Well, as long as I like it, I 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 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
06:47It's like just a little touch of honey in with the goat's cheese
06:50I just basically am baking 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 I actually have to have a skill, that's crazy
07:07I'm really being put to work today
07:08You might realise 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
07:15I need to find a man, get married, I don't have time to be at home baking
07:18I'm not Lauren Smith
07:19I'm not
07:21Oh, almost took my finger off that
07:24I am making Spanish bread rolls
07:27Me and my wife found out that both of us separately, our families are Spanish
07:31We named our daughter Palmer after a place we love in Mallorca, Spain
07:35And 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 will be swelled throughout each roll
07:45Once baked, he'll brush a warm paprika glaze on top
07:49Well, you've got big shoes to fill because your better half was Starbaker
07:54Tell me about it
07:55Has she been winding you off about that?
07:57Constantly
07:57She's like, this is the one thing you'll never beat me at
07:59What happened if you get the Starbakers?
08:01Oh, for me, it'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?
08:08It's not hard, is it?
08:10Can I have a fist for now?
08:11Absolutely
08:11There we go
08:12You're longer
08:15I'm absolutely bricking it
08:17Come on, don't go on to the worktop
08:20Like Mark
08:21I think it's all about the flavour
08:22Mutia's savoury rolls are also inspired by Mediterranean flavours
08:26I'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
08:42Mutia's punchy free cheese and spinach mix will be swirled evenly within her rolls
08:47For the final touch, each will be sprinkled with sesame seeds
08:51Is that the dough that has 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 and how long you bake it
09:00And what sort of finish you're looking for
09:01Thank you very much
09:02Thank you
09:03Good luck, Mutia
09:03Thank 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 because I'll run out of time
09:15Dough's all right
09:16Bounce them 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
09:24I'm going to roll the dough out
09:25So now we've got to shape it
09:27And then I need to fill them first
09:30The judges are expecting the baker's savoury rolls to be bursting with flavour
09:35Here we go
09:36Just piping on some yeast extract
09:39I don't know, I think maybe a little bit more
09:42I've suddenly gone extremely nervous
09:44Oh 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
09:53You're doing very well
09:54OK
09:55OK, a 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, that actually looks delicious, doesn't it?
10:13And sealed in properly
10:15I mean, that's a disaster
10:16You're having a disaster, why?
10:18I am having a disaster
10:18I mean, I want proof
10:20Oh, no
10:21What is it?
10:22Baking, really
10:22Who needs baking?
10:23Yeah, nobody likes it
10:24Baking's for losers
10:25Do you know what I mean?
10:27Loose the cover with oil proving bag
10:29And leave to prove again for 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
10:38So I've just got to wait for that to prove now, haven't I?
10:40And their final shape
10:42You're going to take a nap
10:43I'll take the 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
10:53Do 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
11:11Bakers, 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 that for
11:26I didn't want to leave it behind
11:29She raised a little bit, which is good
11:32Nice little bit of oil there
11:34And then I do this
11:35I'm putting some sesame seeds on top of them
11:39In they go
11:41Hopefully they'll stick together
11:42Right, we're away, we're in
11:48That's it, that's it, she's in
11:55I can't stop looking at them
11:59I'm like stalking my rolls
12:03It's at that stage where if you blink
12:05It will just get too dark
12:07I can't stop looking at me rolls
12:09The problem with this is you get all nervous
12:11And you go, shouldn't I, shouldn't I
12:13I think I've got time
12:14What do you want, a handshake or an apron?
12:15Oh, I want both
12:19Bakers, you have 10 minutes left
12:22I might have to turn the oven up
12:23If I push it up, it might burn
12:26I love it
12:28Quite swollen
12:29Yeah, yeah, no, I'll get some hike on some girth
12:31But it's slightly swollen
12:33I'll tell you who loves a girthy bake
12:34Oh, he'll appreciate that
12:36I hope so
12:37This is cheese and yeast extract
12:39This is George Harrison from the Beatles
12:42It's his favourite sandwich
12:43Is it really?
12:43Yeah
12:44Well, I hope it sings
12:46I hope it's good
12:47Bakers, you've got five minutes left
12:49I'll get them out
12:50Oh
12:50Oh
12:51What happened there?
12:53Oh
12:54Oh
12:54Very 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 soft
13:02And the inside is, isn't it?
13:05Oh
13:33Oh my god
13:33Look at that
14:02Please step away
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 will get cancer in our lifetime
14:11Help us fight back
14:13To give £40, £30, £20 or £10 to support Stand Up To Cancer
14:17Text 40 30 20 or 10 to 70404
14:22Or to donate any amount online
14:23Go 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 rolls
14:39To face the judgement of Paul and Cherish
14:41What's your hello?
14:43Hello
14:48So I have spinach, three types of cheese
14:52Chilli flakes
14:53And garlic
14:54It 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 ball, it's aromatic
15:10And it's very sexy at the same time
15:14Oh my god, I'm so pleased with myself
15:16Well done, my team
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 dough 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
15:52Sexy, cheeky
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
16:14You can see there 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
16:28Yeah
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, anything
16:34Good effort
16:35Good effort
16:44These are yeast extract and shaman 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
16:57Being 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 proven
17:07But actually, it springs back
17:09It doesn't go back to a dough
17:10The umami taste that come up from the cheese
17:12Oh, I really like it
17:14Thank you
17:15Well done, Em
17:15Well done, Em
17:16Amazing
17:17Amazing
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
17:41I don't like it, to be honest
17:44I love it
17:45Well done
17:45Yes, I've got my handshake
17:47That's it
17:49That's delicious
17:50That's delicious
17:50The punch from the chorizo as well
17:52It's beautiful
17:52It's just the right spice level
17:54It looks good
17:55It's well baked
17:56And the flavour's just flooded
17:58Oh, thank you
17:58I have to say that
17:59There is firework on my palate
18:02I think this is
18:03Love it, love it, love it
18:05Oh, thank you very much
18:09That feels better than scoring at Old Trafford
18:12Amazing
18:13You got a handshake?
18:14Yep
18:14Stop it
18:15Get in
18:17I didn't get a handshake
18:18The annoying thing is
18:19Trust you
18:22Trust you
18:23Get a handshake
18:24You can't even bake
18:30While 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
18:45Lovely Cherish
18:46Cherish, have you got any words of wisdom
18:48For our beautiful bakers?
18:50Baker, these should look so stunning
18:53That I'm able to put them in my pastry shop
18:57No pressure
18:58This challenge will be judged blind
19:00So we're going to have to ask these two poppets to leave the tent
19:03Bye guys
19:04So here goes
19:05For your technical challenge
19:07Cherish would love you to make three vegan fruit tarts
19:12Your fruit tart should have a short, crisp pastry case
19:17Filled with smooth, vegan creme patisserie
19:20And topped elegantly with fresh fruit
19:23You've got one and a half hours for this
19:26On your marks
19:27Get set
19:28Bake
19:28Oh my god
19:30Oh my god
19:56Awful sick
19:57Oh
19:57It's tough
19:58Turned into a vegan fruit tarts
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
20:16So too thick, it will not be so palatable
20:18If it's too thin, then it will break very easily
20:21For the creme patisserie, we introduce coconut oil so that it's more creamier, it's more silky when you eat it
20:27These look beautiful because it's so neat, it looks like a fruit cocktail
20:31It looks amazing
20:34You wouldn't know that's vegan
20:36The pastry is so short and it feels buttery and crumbly as well
20:40The pastry works really well with the fruit
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 bakers are going to be able to deal with this
20:48Hopefully that they can use their sixth sense to make it as pretty as possible
20:51I think they'll have to use more than their sixth sense, I think 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 over lemon
21:10I think that's lemon juice
21:12Did you put some in?
21:14It's all in there, it'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 up breadcrumbs, don't it?
21:29You can get a beat going
21:32It'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? Okay
21:44Gently knead
21:45What does that mean?
21:46If overworked
21:48I've seen bread be kneaded like that
21:49It won't have a light flaky texture once baked
21:53Just because my dough is 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 pay 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
22:06Exactly, literally won't be able to
22:08Especially now I've bragged about the handshake
22:12Okay, pastry done
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
22:24I was going to say
22:25I 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
22:39And 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
22:46Look at my shaking
22:46Look at the adrenaline going
22:47It's crucial the paste doesn't have any pockets of corn flour
22:51Add the paste to the simmering milk
22:52That looks lovely
22:53And when it's added to the milk
22:55Patience is key
22:56If 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
23:19But 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
23:30Okay
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
23:42To a consistent thickness
23:44They 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
23:50Oh my god
23:51Too thick
23:52And the pastry case
23:53Risks being too tough to eat
23:55But that fell apart
23:56I've got to line these tins
23:58I'm just going to wick it with the spoon like
24:00This 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
24:12Let's just put them in
24:14But we're in
24:16Bakers
24:17You 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
24:34Oh man
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
24:46Yeah right in the middle of that
24:4918
24:5019
24:50Why are you so quiet this round?
24:52Stop trying to distract me
24:53You already got your handshake
24:54Hey for last count
24:591, 2, 3, 4, 5, 6
25:02Bakers you got half an hour left
25:04You've got half an hour left
25:06Shut up
25:06The answer in back there
25:08Line the pastry tarts
25:09the pastry cases should be baked until crisp and golden they're in but cherishes
25:15recipe doesn't provide timings how long is you supposed to bake them for it
25:19doesn't say there's that part of the torture I think 20 minutes will be too
25:23much I'm just gonna check it incessantly I've no idea how long it's very thin oh
25:31no it's undone itself I'm burning myself let's just stand soggy yeah that's not
25:38even good return the tarts cases to the oven and bake until the base looks cooked
25:44through five more minutes maybe just until they look brown that's hot so what
25:53are they meant to look like don't have very long to play with to be fair bakers
25:57no you got five minutes left five minutes are you kidding me let's go
26:03I don't think it's gonna go any darker oh yeah much choice gotta do it carefully
26:09remove the pastry cases from the tins how'd you get them out of these how does it
26:13off are we taking them out of this no I'm not taking it out oh oh oh it broke a
26:23little oh please no feel with the cream this is not thick enough oh lord oh I'm in a nightmare
26:32it's a little bit better still a little bit lumpy it's like a custard souffle it's a souffle it's
26:38very thin it is what it is there we go someone tell me how long bakers you got one minute
26:44left
26:44throw some fruit on that baby right now oh no don't do that you've ruined it there's not enough
26:50space for this oh my god I mean you would never think I was artistic I'm screwed see that's how
26:56you do it I'm falling from the last hurdle don't say time don't say time don't say time
27:01bam bam bam bam bam bakers your times up bam don't ever ask me to do that again please bring
27:09your beautiful tarts and place them behind your pictures good yeah cherish and Paul are looking
27:18for three perfect vegan fruit tarts each with a thin crisp pastry base a smooth creme pâtissier
27:24filling and a decorative mix of fruit on top interesting but they don't know which tarts
27:31belong to who to start with this one there is fruit on the top I'm actually looking for fruit tart
27:37so
27:37that means it's different type of fruits yeah or else I would have to call it a mango tart or
27:42a
27:42strawberry tart yeah the pastry is actually really short that's beautifully crumbly just needed a
27:49little bit longer in the oven I think the pastry cream just need a touch more cooking yeah we have
27:54different fruits 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 hmm it's neat okay oh
28:08I can
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 mmm it's got a
28:18lovely
28:20color how do you taste nice the creme pats good as well hmm like the caramelized sugar taste on the
28:25touch just missing bits isn't it the front mmm that's not too bad well it's got a good color yeah
28:32why did they leave it in the tin it because it's last last minute creme pad is a bit of
28:39a scrambled
28:39texture texture yeah okay moving on to the last one this is actually quite interesting is very
28:46thinly roll up massively thin isn't it hmm hmm corn flour on my pellet hmm I'm collecting the lumps the
28:58judges must now rank the baker's tarts from worst to best in fifth place who baked this I think it's
29:08very good effort however is a vegan scrambled egg okay in fourth spot we have this one Ralph the pastry
29:17was actually all right the creme pad was a little bit like scrambled egg in third place who is this
29:22Muthia we asked for fruit tart not individual fruit but well done thank you in second spot we have
29:31this one who's is this mark those are pretty good but they're just all cracked and you're missing off
29:38otherwise very good in first place Emmet very well done yes the fruit is very precise and creme
29:46but this is smooth and silky is what I'm looking for well I put this in my shop absolutely let
29:52me think
29:53about it the vegan won the vegan challenge which seems fair enough amazing I've done myself proud
30:01when this comes out I'm just gonna show that part to my son it was very hard the boys keep
30:06winning do
30:07I look like I've ever made a tart before in my life I'm here for a good time here for
30:10a good cause I
30:12lost my granddad to prostate cancer and that was the first person that I'd ever lost in life makes sense
30:19for
30:19me to 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 enjoy and
30:51spending time 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
31:12Diwali I was being sick and blood came up we just had to get him to A&E as quick
31:19as 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
31:48I felt really scared at the time because I just wanted it to be over the chemo therapy wasn't making
31:55the desired impact to kill off the cancer it was a life and death situation we were told we will
32:04need
32:04to look at a stem cell transplant but there's many many risks involved they could affect your lungs eyes
32:12just pressure it was stressful weighing up the side effects to saving your child's life you kind of
32:19have no choice you've just got to do it after the stem cells were given you are in isolation over
32:29two
32:29months I didn't really get to see anyone just spend one of my birthdays there every day he used to
32:36say
32:36can I go home you just wanted to be a normal child look at the start of your cancer journey
32:49that's the
32:49thing you want to work towards beating cancer and getting through that tough part of your life you
32:56just feel a sense of relief all he ever wanted was to go back home to see his family again
33:04we're really
33:07hopeful that he's gonna get the chance to live that normal life again after about two weeks at home
33:18everything that they told us that could go wrong did go wrong my hands just started bleeding out of
33:27nowhere and my layers of skin were slowly peeling off and then it just eventually went all over my body
33:34watching your child in pain is just it's just heartbreaking sorry
33:53since Yovraj was clear from cancer it's been that constant battle with the graft versus host disease
34:00when I found out that I was never gonna have hair again I felt really depressed because that's
34:06quite a main feature of someone he changed from brown to white it did feel like Yovraj was losing his
34:15identity I feel like I'm the odd one out all the time I just feel upset because I didn't choose
34:22to be
34:22like that it's really hard to accept that he's never gonna look the same again after cancer it's not
34:34like an easy ride just back to your normal life it feels like Yovraj's childhood was just snatched away
34:41from him when I look in the mirror I feel that I've made it here at least I'm getting there
34:49I would say to full strength I'll be there soon almost one in two of us will get cancer in
34:57our lifetime
34:57help us fight back to give 40 30 20 or 10 pounds to support stand up to cancer text 40
35:0430 20 or 10 to
35:0770 404 or to donate any amount online go to channel4.com forward slash su2c 100% of the money
35:16you give will
35:16fun life-saving cancer research lovely group of celebrities but I feel like you got a soft spot for
35:25one in particular because of your wife got a little crush on Emma he's a great guy actually even though
35:30he's a vegan who do you think he's up there for starbaker Emma I quite like multi eyes who are
35:38Ralph it
35:38possibly depends on the others Nella no Nella said this that was the most fun she'd had yesterday they've
35:44just given up their time to stand up to cancer that's what it's all about I still think she wants
35:48it though just one challenge remains before Paul and cherries decide which of the bakers win the
35:56coveted star baker apron hello bakers it's time for your showstopper challenge so for today's challenge
36:03the judges would love you to make an impressive novelty cake depicting the most ridiculous purchase
36:11you've ever made your cakes need to have two layers of delicious sponge sandwiching a beautiful
36:17filling now your cake should be highly decorated and delicious to eat you have three hours on your
36:24marks gets it right concentrate I'm good I'm actually quite calm believe it or not I'm not bad at this
36:33I'm focused today just apparently I am today the bakers have to create something that is quite
36:39famboyant the most ridiculous purchase oh I've messed up already we want it to be fun because it's a
36:46novelty cake whether they choose a lemon drizzle a madera cake or a Victoria sponge time management is
36:53crucial I need to slow down and stop panicking over bake the cake the cake will be dry under bake
37:00the cake
37:00will be raw in the center that will be a no-no wow has gone everywhere we're asking for two
37:07sponges
37:07with gorgeous filling to marry up with that sponge I need to make sure the sponge is perfect they need
37:13to allow plenty of time to decorate it's obviously going to look like something important to the
37:17bakers tastes good you want it to be elaborate and make you know I want to see a bit of
37:21effort I
37:22think we've got to recognize what it is straight away are you kidding me welcome to the kitchen
37:33hello Mark good morning tell us all about your most ridiculous purchase so my cake today is a
37:39traditional Victoria sponge because that's what my nan used to make me when I was young but I'm doing
37:43it as a swimming pool most ridiculous purchase ever living in the UK you don't get to use it yeah
37:47and I
37:48spend my whole time trying to prevent it being a pond and turning green I don't heat it because it's
37:52too expensive 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
38:04raspberry jam and buttercream and they'll dive in with fondant decoration including a mini Mark
38:10enjoying the water did you practice this then I haven't ever practiced this I've never made a cake
38:15genuinely though guys I'm so nervous I thought this was just going to be a bit of a laugh and
38:18you'd be
38:19surprised my heart's pumping no this is all too much pressure after this never mind a cake give me
38:26a large cold beer while Mark dreams of winding down much is turning things up when I'm at home cooking
38:34I don't measure I'm a bit of a thrower in but it always turns out well with a chart topper
38:40for a
38:40most ridiculous purchase I'm actually making a vinyl cake what's ridiculous is that I have so much vinyls
38:48hundreds all the vinyls are actually in boxes at the moment because there's so many of them but
38:53they will be out soon and there will be like a ridiculous room of just vinyls
38:58muttiest vinyl cake will harmonize an orange and almond sponge filled with almond buttercream decked
39:03in pink fondant decoration with a vinyl popped on top her theme reflects her record collection and
39:09success as a sugar babe how many number ones you got six seven wow impressive look at that blood count
39:16we
39:19won a Brit Awards which is amazing is the mobile awards wow we're really proud of all of those thank
39:24you much thank you like much yeah just love patience and sugar Emmett's got his own number one in mind
39:35the most
39:37ridiculous thing that you have spent money on mine is my wife I met her on a show her character
39:44had hair
39:45stretched back from her face and a really tight ponytail so from behind she looked like a Jaffa cake so
39:51I
39:51nicknamed her Jaffa so to nod to my beautiful wife who is ridiculous a hairstyle homage Emmett's making a
39:59theatrically large chocolate orange cake a vegan sponge base of a marmalade filling topped with a
40:05mix of milk and dark chocolate it will be a creation he hopes will build on his success from yesterday
40:10is this like genuinely what your life is about like you go and do something smash it do you do
40:16that to
40:16with your acting as well I never trained did you know no no I remember getting a job on a
40:20TV series
40:20in Ireland I was so bad you wasn't there's nothing that school could teach you that national
40:27humiliation and humbling experience it's like with presenting like when I got my job I've never
40:32presented before I'm evidently concentrating I've got three hours to do this I don't know what's
40:41supposed to look like with so much to do it goes it's critical the bakers make their sponges quickly I
40:50didn't make enough for the size of the tints so they'll have time to call before decoration thinking
40:55about making more mixture I ain't got time so I've got to do it fast now we need to bake
41:00please don't
41:02disappoint me I've got a cake all over me anyone got a spare pair of trainers hi Anela hi friends
41:12how you getting on with your novelty cake so I've got my red velvet cake inside of the oven so
41:17what's
41:17it all depicting so my most ridiculous purchases is my rings because I lose them every single week
41:24when I'm washing my hands when I'm cleaning sometimes I'll just be walking and they fall off yeah they
41:29should be falling off so I'm basically going to be doing a ring and I'm going to make it look
41:33really
41:33really dirty right confident her ring will shine Nela's baking a whopping diamond ring cake a rich
41:40velvet sponge filled and encrusted with a cream cheese icing and decorated with edible lusters and
41:46glitter how many ring do you have today on you so I have eight rings on today are you going
41:52to lose
41:52your ring in the cake no not in the cake please don't jinx me while Nela clutches onto her bling
42:01but
42:01everything is going to be okay my most ridiculous purchase was a present for myself Ralph's novelty
42:07cake is about losing his it 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 and it got stolen off my bedside table while I was
42:19asleep so not
42:21only was it a ridiculous purchase in the first place but it's even more ridiculous matter of
42:24fact I don't even have it anymore recreating his treasured timepiece for old times sake Ralph's
42:30keeping it classic with a Victoria sponge filled with strawberry jam and buttercream he'll decorate
42:35his extravagant purchase with colored fondant so how you going to incorporate all the fine detail into
42:42your watch so I've got some little cutters for some numbers buttercream for the blobs if I can so I'm
42:47basically just going to do as much as I can did you oversleep that morning because I didn't know the
42:53time I thought you were going to do the bed of you sleeping yeah bakers we are halfway through this
43:03is
43:03mashed strawberries that's going to be strawberry jam I've never made jam before so we'll see in my jam is
43:10a half a lemon raspberries that looks right to me I should have put this in a bowl and say
43:17I made it
43:17yeah I mean I made my own jam Emma just seems to have got away with buying his own marmalade
43:25one minute judging when the cakes are baked is vital it's gonna be good not like the ones yesterday
43:33nope not ready taking them out too soon risks them not being baked enough I think it's great I
43:39think it looks great and raises the chances the cakes won't be stable enough for the final
43:43construction it's like a little bouncy castle I think it's all right yeah bit springy all right
43:50just nod oh that's good bakers you got one hour left that went quick show-stopping cakes alone won't
44:01impress the judges I'm just trying to get some of my shapes cut out for fondant this is gonna be
44:06the
44:06middle of the watch face this is a really finicky job each must be decorated imaginatively making the
44:13lines for the vinyl I love art at home I can sit down for hours and just draw so I'm
44:20making a figure
44:20of me and my shoulders in the pool and in just my wife's feet hanging out the pool to be
44:25honest I
44:25think marks is more ambitious than a lot of feet I mean mine's very detailed but less sort of artistic
44:32let's play a game can you guess what I'm making now oh a lilo yes brother that's cool man it's
44:40gonna
44:40be a good one hmm it's a broken vinyl why would a Rolex be a ridiculous purchase it's such a
44:48luxury
44:48you don't need it it's like when you go first class on the flight you're all going to the same
44:52destination yeah but it crashes you're all crashing yeah but you crash more comfortably though don't
44:56that's very true bakers you've got half an hour left all right let's go I think that's cool enough
45:05look at that this is almond buttercream I'm gonna go jam and buttercream on top and then a second slice
45:13my pits are sweating I'm just sweating that even in the center I've done it now oh I can't believe
45:23I've got two cakes on the top of each other it literally looks like a donut and that looks like
45:29a
45:29cake you made two of them we have to do two layers seems a little complicated to me I agree
45:33but some of us heard the rules and decided to follow him apparently you need two layers of sponge
45:39so what I might do is slice the sponge and two and put a bitter marmalade in between the two
45:45slices just like a glazing then I've hit the brief come on jam be good please I think it looks
45:52great why
45:53have I done it like this like a glove look at that how long we got makers you got 15
46:02minutes what
46:04this ain't for the faint heart it come on this is such a messy sport this doesn't fit I don't
46:11know what
46:11I'm gonna do it's a bit thick I mean it's it's simple it's sort of coming together it's good precision
46:19I
46:20am doing music notes on the side of the cake you said enough in this one bit please have enough
46:26in this one bit oh my dice buttercream blobs I think for the end you know it's gone wrong when
46:32your internal monologues are buttercream blobs for the end oh my gosh can you believe how good that
46:37is I can't believe I've even done it wait because you've got five minutes left why did I make it
46:44complicated why oh it's the book gonna let's cover up with some buttercream this is crazy now I'm just
46:51doing anything might be 62 seconds on that but if they count it then fine this is ridiculous oh this
46:59gold is so annoying I actually thought I had loads of time I'm gonna run out bakers you've got one
47:07minute left oh my nose fell apart I'm just trying to hide any cracks let's get on the board oh
47:15god
47:15literally got about to cry one more diamond and all good splash splash splash splash back bakers your time
47:23is up please step away from your show-stopping beautiful cakes never did I think I would sweat
47:30more doing baking I smashed it like I made a diamond ring and it actually looks like a diamond
47:36ring you know I just need to sleep well enough don't worry mate you'll be home soon you can get
47:41in
47:42your pool listen I love being here but everybody's been affected by cancer in some way I've had a
47:47couple of family members I've lost through cancer it's heartbreaking and the more research that's done
47:52and the more support families get we all need to stand up to cancer simple as that because if we
47:57don't it's gonna win almost one in two of us will get cancer in our lifetime help us fight back
48:04to
48:04give 40 30 20 or 10 pounds to support stand up to cancer text 40 30 20 or 10 to
48:1170 404 or to
48:13donate any amount online go to channel 4.com forward slash su2c 100% of the money you give will
48:21fund
48:21life-saving cancer research the Baker's ridiculous purchase cakes now face the judgment of Paul and
48:31cherish Ralph would you like 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
48:48and then I've got stolen quite a sad story go and sell that story one more time and I'll put
48:53some music
48:54to it somebody didn't just so much steal my watch but they stole my dreams you've managed to decorate
49:00it beautifully around the sides of a little bit of a mess but the top looks very very good thank
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 that's an exceptional sponge oh thank you
49:22it's airy it's moist and it's delightful but screams got a little bit of graininess to it but overall it's
49:28a
49:28great eat well done thank you Emma please tell us about your cake my wife her nickname is Jaffa cake
49:41I mean it does look like a Jaffa cake it could have been a bit neat around the outside it's
49:45very
49:45difficult to make a simple cake look perfect you've actually got a layer in that as well you've got a
49:50what's inside there yeah but quickly glazed it with the homemade marmalade homemade from the supplier
49:59it was made in someone's home it's under baked it's quite raw in the middle oh the good thing is
50:10that the exterior of the cake is actually quite tasty the flavor is just like a Jaffa cake thank you
50:18thank you I got this in the bag go home guys I made a ring because I buy so many
50:31of them because
50:31I lose them so much I think it's quite impressive your piping work is pretty good oh thank you compared
50:38to yesterday you are a new baker in this tent yeah so I made a red velvet cake with cream
50:46frosting
50:46in the center and around the cake as well that's beautiful it's full of flavor is velvety in texture
50:59and to go with your frosting is absolutely delicious well done that's a really good looking cake and it
51:06backs it up with tons of flavor and texture mark tell us all about your cake please we have a
51:25swimming pool home we live in England we never get to use it could see on the outside that the
51:29pavement
51:30the pool is that would have been nice but actually I think it's been designed very well I can't wait
51:34to
51:34see what the sponge tastes like it's a Victoria sponge with a raspberry jam and buttercream I
51:40can't take any more pressure I can't wait to get home I think you've done a good job on that
51:46Victoria
51:46sandwich I think it tastes good it's buttery it is baked I really like the raspberry jam it's cooked
51:52to perfection but I have to say that the buttercream is a bit greening on my palate but good effort
51:56after
52:05all thank you I did a final and it's ridiculous because I have so many of them it's great in
52:09its
52:10simplicity because it does look like a record and well and you got a soft touch for the balls as
52:17well
52:19yeah I mean the gold balls oh yeah I took time I had to what's inside what's the cake orange
52:26zest and
52:27almonds that is delicious oh it's a beautiful sponge really like the the almond flavor coming through is
52:38gorgeous and their marriage with the orange as well it's perfect balance thank you it's airy it's light
52:44it's moist it's vavavum ladies thank you very much this is one of the best sponge that I tasted
52:50well done really yes very nice wow just over the moon to get it done I wanted to make me
52:57then proud
52:57so I'm happy maybe you liked it yeah I feel like I can officially say I'm a baker now and
53:03that's insane
53:04I think everyone's done so amazing it's just for an amazing charity for me this is so important
53:10I have a lot of family members that's passed away from cancer and I feel like we all need to
53:15stick
53:16by each other when people are going through these situations almost one in two of us will get cancer
53:22in our lifetime help us fight back to give 40 30 20 or 10 pounds to support stand up to
53:29cancer text 40
53:3030 30 20 or 10 to 70 404 or to donate any amount online go to channel 4.com forward
53:37slash 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 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 didn't she yeah and so did mutia it's a
54:04lovely
54:04tasting cake and mutia has the best sponge it was light and simple cake it's the most difficult to get
54:11it right ralph's cake and it was absolutely delicious lovely cake ralph's done himself
54:15proud with that sponge and likewise with mark as well i think he's done a couple of elements there
54:19very well i didn't enjoy eating the sponge but the cream is just gritty on my palate so who is
54:24it
54:24between today i think overall it's between mutia and mark if you had to pick a winner now definitely
54:30mutia i would have said mark and if you can't come to a conclusion we'll probably a little bit of
54:35a
54:35scrap outside that would be chalala um wrestle i would give you maybe 30 seconds against jerish
54:41before 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
55:03never happened 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 and mutia
55:32this is nice i am so shocked i feel like i've never won anything this is like the best thing
55:41in life
55:42well done star oh thank you
55:45joint winner with mutia that's actually the best outcome and i am buzzing oh my god thank you very
55:52much never ever ever in 16 years at the bake-off had two star bakers before so this is unique
55:59mark was
56:00so good with his signature and technical whereas mucha was actually very consistent and i love her cake
56:06today it was delicious well done you oh my god imagine so we thought i'll give it to the two
56:13of them
56:13it's fine it's for stand-up to cancer it's all good
56:16i am buzzing he's an absolute privilege so in a way two winners sort of lessons it a bit
56:23doesn't it in a way no one's actually anyway no one's won no
56:30you get an apron i get an apron you get an apron do they get an apron yes they do
56:35where'd they get an
56:36apron from all you got to do is go to channel4.com forward slash su2c almost one in two of
56:43us will get
56:43cancer in our lifetime help us fight back to give 40 30 20 or 10 pounds to support stand up
56:50to cancer
56:54or to donate any amount online go to channel4.com forward slash su2c
57:02100 of the money you give will fund life-saving cancer research
57:08so
57:20so
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