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The Great Celebrity Bake Off for SU2C S09E04 H 264
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00:00This time more celebrities
00:04Concentrate try to accomplish baking perfection
00:07That 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
00:16I've stand up to cancer no matter what happens. We're here for a great cause come on
00:21But who will emerge triumphant? That's good to be crowned
00:27Are you kidding me?
00:29Starbaker the show is tough. 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
01:10Mark right
01:10See in that tent before I've even started baking
01:13I'm like shake your hands and everything because
01:15I can't bake I know everyone says that but I've never baked even a cupcake in my life
01:48Anyone nervous?
01:49He's even matched his jacket to the bake-off
01:51And fellow actor emmett j. Scanlon
01:56I haven't got any strategy
01:59Do the judges take rides?
02:02Do they?
02:03All right, let's do this
02:04Showtime
02:07Oh, welcome to the tent
02:09Celebrity bakers and what a team of famous faces we have today
02:13An unbelievable squad
02:14It's gotta be our five favorite people
02:17If only we had Mr Blobby, it'd be a full house
02:19Yes
02:19Okay, celebrities for your first challenge the judges would love you to bake delicious pull-apart savoury rolls
02:27The judges will 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
02:46All right, 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?
02:56I 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 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
03:16The bread roll has to be light it has to be airy
03:18Under proof the dough the dough will be dense and very tight
03:22I could be in trouble here
03:23When I tear open the bread roll I want to see lots and lots of filling
03:29It should be oozing out
03:30As long as the flavour's there then it's fine
03:33If I get something that even mildly tastes good I'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 practiced obviously
03:59One time two weeks ago and then I went on holiday
04:02How was it?
04:03Oh the holiday was great
04:07Confident her rolls will be as successful as her holiday
04:10Nella will pack the centre of each so it oozes with stringy mozzarella and herby pesto
04:15She'll brush garlic butter on top for a glossy touch
04:19How do you know the dough is ready?
04:21There's like a window pane like method so you pull it
04:26Oh god so it's not ready then
04:31Good luck Nella
04:31Why are you saying good? It's because I need it innit?
04:34Yeah
04:35It's crucial the bakers work the dough to a stretchy consistency
04:39Still feels a bit wet
04:41For it to prove properly and avoid dense buns
04:44Okay that's it
04:46Soft and springy and elastic
04:48Look window pane
04:51Yeah
04:52Don't count me out
04:53And while Nella, Mutti and Mark and Ralph
04:56Another minute or so on that
04:58Make a plain bread dough
05:00Emmitt's
05:01Sun-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
05:17Emmitt'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
05:36Oh
05:38Your wife has remarkable taste in men
05:40I've got the handshake
05:41I can't argue with her
05:43It'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 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
06:02This 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 place
06:09But I don't want to think of you in a kitchen with jam tarts
06:14Surely I'm supposed to be doing something
06:15While their dough proves
06:17So now I am going to do my filling
06:19The bakers turn their attention to their flavours
06:22Manchego
06:22Ah
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
06:47Mix 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
07:16Get married
07:17I don't have time to be at hand baking
07:18I'm not Lauren Smith
07:19I'm not
07:21Oh I 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
07:35And I thought I'd stick it to the Spanish theme
07:37Yeah
07:37Feeling 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 Starbaker
07:54Tell 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 happened if you get the Starbaker 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
08:08Don't you?
08:08It's not hard is it?
08:10Can I have a fist for now?
08:11Absolutely
08:11There we go
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
08:22Mutti'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
08:42Mutti'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
08:50Is 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 how 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
09:03Thank you
09:03Thank you my darlings
09:06Bakers you are half way through
09:08Right here we go
09:09Our bread's not proving and 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
09:23I'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
09:39I 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
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?
10:18I am having a disaster
10:18I mean I won't prove
10:20Oh no
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 leave to prove again
10:30For 30 minutes
10:31OK
10:3230 minutes
10:33This goes back into the proving drawer
10:35The second prove 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
10:42I'm 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?
11:03We 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
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
11:48That's it
11:49She'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
12:08Rolls
12:09The problem with this is you get all nervous
12:11And you go
12:11Shall I shouldn't I
12:12I think I've got time
12:14What do you want a handshake or an apron
12:15Oh I want both
12:19Bakers you have ten 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 get some hike on some girth
12:31And it's slightly swollen
12:33I tell you who loves a girthy bake
12:34Oh he'll appreciate that
12:36I hope so
12:36This 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
12:46Bakers you've got five minutes left
12:49I'm getting them out
12:50Oh what happened there
12:53Oh very 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 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
13:12Bakers you have one minute left
13:14One minute
13:16Please don't fall apart
13:18Hopefully the butter softens up the buns
13:21Because they're rock hard
13:22Oh god
13:22The cheese has bobbled out in the middle
13:24Which is not ideal
13:25There we go
13:27Bakers your time is up
13:31Just
13:33Please step away
13:34From your signature bites
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 hope that they like the taste
13:49And that they don't look at the presentation
13:51Oh my god
13:52I had the 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 all 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
14:15Or £10 to support Stand Up To Cancer
14:17Text 40 30 20
14:19Or 10
14:20To 70404
14:22Or to donate any amount online
14:23Go to channel4.com forward slash su2c
14:27100% of the money you give
14:29Will fund life-saving cancer research
14:35It's now time for the baker's 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
14:51Three 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
15:09It's aromatic
15:10And it's very sexy at the same time
15:14Oh my god
15:15I'm so pleased with myself
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
15:31Take 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
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
16:09The only thing, when you put your filling in
16:12You did not close up it tight enough
16:14As you can see, there is mozzarella
16:16That 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, cheesy, anything
16:34Good effort
16:35Good effort
16:36It does
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.
16:58Being 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 up from the cheese.
17:13Ooh, I really like it.
17:15Well done, Em.
17:15Well done, Em.
17:16Amazing.
17:22My savoury rolls are chorizo, manchego cheese.
17:27I think they look very good, actually.
17:29I love the proportions of it.
17:31It looks very professional.
17:33Thank you very much.
17:33Ever 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!
17:46I've got my handshake!
17:48That's it!
17:49That's delicious.
17:50The punch from the chorizo as well is beautiful.
17:53It'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 there is firework on my palate.
18:02I think this is love it, love it, love it.
18:05Oh, thank you very much.
18:07Thomas, I'm truly touched.
18:09That feels better than scoring at Old Trafford.
18:12Amazing.
18:12You've got a handshake?
18:14Yep.
18:14Stop it!
18:16Get in.
18:17I didn't get a handshake.
18:18The annoying thing is, trust you.
18:22Trust you to get a handshake.
18:25You can't even bake!
18:30While the bakers could prepare for their first challenge...
18:33Feels fruity.
18:34..the 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
18:48for our beautiful bakers?
18:50Baker, these should look so stunning
18:53that I am able to put them in my pastry shop.
18:56Ooh!
18:58No pressure.
18:59This challenge will be judged blind,
19:00so we're going to have to ask these two poppets
19:02to leave the tent.
19:03Bye, guys.
19:04So here goes.
19:05For your technical challenge,
19:07Cherish would love you to make
19:09three 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.
19:29Oh, my God.
19:31Huffle sick.
19:32Ooh.
19:33It's tough.
19:34The show is tough.
19:35Never made anything like this before.
19:37This is very nerve-wracking.
19:38I can't even know.
19:40No idea how it's going to go.
19:41I'm feeling like, ooh.
19:42We get a picture to see what it looks like.
19:47Cherish, why have you chosen vegan fruit tarts
19:50for our celebrity bakers?
19:51Fruit tart is one of my top favourite.
19:53When 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.
20:00We 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.
20:12The 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 patisserie, 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.
20:30It looks like a fruit cocktail.
20:31It looks amazing.
20:35You 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 fruit.
20:42And it's smooth. It's creamy at the same time.
20:44Silky, 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 hand
20:49to make it as pretty as possible.
20:51I think they'll have to use more than their sixth hand
20:53so that it'll be a miracle.
20:56I don't know what.
20:57This is meant to look like.
20:58It's like the crispy cupcakes, isn't it?
21:01Just follow the instructions and hope for the best.
21:02The baker's first task...
21:04Flour, salt, icing, sugar and lemon zest.
21:06...is to make a perfect vegan pastry.
21:09What's lemon zest?
21:10Juice of a lemon.
21:11I think that's lemon juice.
21:13Did you put some in?
21:14It's all in there.
21:15It's extra flavour.
21:16Add the coconut oil and pulse again.
21:19Until it looks like breadcrumbs.
21:21I need to pulse this.
21:25Oh, this is fun.
21:27That's looking like breadcrumbs, don't it?
21:29You can get a beat going.
21:32Oh, it's in a...
21:33It's actually crumbled.
21:34Tip out the dough into a lightly floured work surface.
21:38Oh, and the blade.
21:39It's essential the pastry is handled with care.
21:42How?
21:43OK.
21:44Gently knead.
21:45What does that mean?
21:47If overworked...
21:48I've seen bread be needed like that.
21:50It won't have a light, flaky texture once baked.
21:53Just because my dough's falling apart doesn't mean that my life is falling apart, OK?
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, especially now I've bragged about the handshake.
22:12OK, pastry done.
22:14We're wrapping 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?
22:21Have you got your little ring watch?
22:22That's cool.
22:23I've never seen it all then.
22:24I was going to say I like your ring, but that sounded weird.
22:28You need to leave.
22:32Got to make the creme patisserie filling, which I've never done.
22:35While the pastry chills...
22:37Add the sugar and vanilla bean paste and bring it to a simmer over a medium heat.
22:41The bakers tackle their custard filling.
22:43I've never made custard in my life.
22:45I'm shaking.
22:46Look at me 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.
22:53That looks lovely.
22:54And when it's added to the milk, patience is key.
22:57It 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.
23:11Take your time.
23:12You've got to love it like you love a baby.
23:16Yeah, exactly.
23:17It's a bit lumpy, but I'm not quite sure why.
23:21I like lumpy custard.
23:23I have to move on, otherwise I won't be ready.
23:27To ensure their tarts bake evenly.
23:30OK.
23:30Roll each piece of pastry out.
23:32On a lightly floured surface.
23:34Approximately three millimetres thick.
23:35And 18 centimetres 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...
23:47Just don't talk to me.
23:48..it could break or burn.
23:49It's breaking.
23:50Oh, my God.
23:51Too thick, and the pastry case risks being too tough to eat.
23:55But that fell apart.
23:57We'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.
24:14But we're in.
24:16Bakers, you are halfway through.
24:19Halfway?
24:20Yeah.
24:21I need to do the fruits, no?
24:23Arrange the fruit decoratively over the top.
24:25OK, 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.
24:37Maybe 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.
24:45And then just put that on the top.
24:46Yeah, 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.
24:55Ah, 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.
25:07Answering back there.
25:08Line the pastry tarts.
25:10The 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.
25:34I'm burning myself.
25:36That's just staying 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.
25:52What are they meant to look like?
25:54I don't have very long to play with, to be fair.
25:56Bakers!
25:57No.
25:57You've got five minutes left.
25:59Five minutes?
26:00Are 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.
26:07Got to do it.
26:08Carefully remove the pastry cases from the tins.
26:11How'd you get them out of these?
26:12How'd I take it off?
26:13Are we taking them out of the tins?
26:15No, I'm not taking it out.
26:17Oh, oh, oh.
26:19It broke a little.
26:23Oh, please no.
26:25Fill with the cream.
26:26This is not thick enough.
26:27Oh, Lord.
26:30Oh, I'm in a nightmare.
26:32It's a little bit better.
26:33Still a little bit lumpy.
26:34It's like a custard souffle.
26:36It's a souffle.
26:37It's very thin.
26:39It 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!
26:45Throw some fruit on that baby right now.
26:47Oh, no.
26:48Don't do that.
26:49You've ruined it.
26:50There's not enough space for this.
26:51What am I doing?
26:51I mean, you would never think I was artistic.
26:54I'm screwed.
26:55See, that's how you do it.
26:56I'm falling from the last hurdle.
26:59Don't say time.
27:00Don't say time.
27:00Bam, bam, bam, bam, bam.
27:02Bakers, your time's up.
27:05Bam.
27:06Don't ever ask me to do that again.
27:08Please bring your beautiful tarts and place them behind your pictures.
27:14They look good.
27:14This looks amazing.
27:17Cherish and Paul are looking for three perfect vegan fruit tarts, each with a thin, crisp pastry
27:22base, 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.
27:32Shall we start with this one?
27:34There is fruit on the top.
27:35I'm actually looking for fruit tart, so 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.
27:43Or a strawberry tart, yeah.
27:45The pastry's actually really short.
27:47That'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.
27:54We 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.
28:06It's neat.
28:07Okay.
28:08Oh, 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.
28:16It's actually quite well baked.
28:17It's got a lovely colour.
28:20It actually tastes nice.
28:21The crème patte's good as well.
28:22I like the caramelised sugar taste on the tart.
28:25It's just missing bits, isn't it, at the front?
28:30It's not too bad.
28:31It's got a good colour.
28:32Yeah.
28:33Why 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, yeah.
28:42Okay, moving on to the last one.
28:44This is actually quite interesting.
28:46It's very thinly rolled up.
28:47Massively thin, isn't it?
28:49Mm.
28:51Mm.
28:54Corn flour on my palate.
28:56Mm, I'm collecting the lumps.
28:58The judges must now rank the baker's tarts from worst to best.
29:03In fifth place, who baked this?
29:07I think it's a very good effort.
29:09However, it's a vegan scrambled egg.
29:12Okay.
29:13In fourth spot, we have this one.
29:15Ralph, the pastry was actually all right.
29:18The crème patte was a little bit like scrambled egg.
29:20In third place, who is this?
29:23Muthia, we asked for fruit tart, not individual fruit, but well done.
29:27In second spot, we have this one.
29:33Who's is this?
29:35Mark, the ooze are pretty good, but they're just all cracked and you're missing off.
29:38Otherwise, very good.
29:39In first place, Emmett, very well done.
29:42Yes, Emmett.
29:43Well done, Emmett.
29:43The fruit is very precise.
29:46And crème patte is smooth and silky is what I'm looking for.
29:49Will I put this in my shop?
29:51Absolutely.
29:52Let me think about it.
29:55The vegan won the vegan challenge, which seems fair enough.
29:58Amazing, isn't it?
30:00I've done myself proud.
30:01When this comes out, I'm just going to show that part to my son.
30:04It 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 granddad to prostate cancer.
30:15And 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.
30:40He loved fashion.
30:42The latest haircut.
30:43It was all about the fade.
30:45I was quite sporty.
30:48I love football.
30:49I just enjoyed spending time with my friends.
30:53We just bought our new home.
30:57Then we had our youngest child.
31:00Life was good.
31:02Then when I was 10 years old, it all just changed.
31:08We first noticed Yavraj becoming poorly around Diwali.
31:13I 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 and they said he's got cancer.
31:26Blood cancer.
31:28I think your world just falls apart.
31:31I questioned my family saying, is this illness going to make me die?
31:38Can I have a break?
31:48I felt really scared at the time because I just wanted it to be over with.
31:53The chemotherapy wasn't making the desired impact to 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, but there's many, many risks involved.
32:10It could affect your lungs, eyes, just pressure.
32:13It was stressful weighing up the side effects to saving your child's life.
32:18You kind of have no choice.
32:20You've just got to do it.
32:23After the stem cells were given, you are in isolation.
32:28For two months, I didn't really get to see anyone.
32:32I 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 his hair, Rav!
32:47At the start of your cancer journey, that's the thing you want to work towards.
32:52Beating cancer and getting through that tough part of your life.
32:55You just feel a sense of relief.
32:59All he ever wanted was to go back home to see his family again.
33:04Your friends are coming home.
33:06We were really hopeful that he was going to get the chance to live that normal life again.
33:11Rav, do you want to go in the ventricle?
33:16After about two weeks at home, everything that they told us that could go wrong, did go wrong.
33:24My hands just started bleeding out of nowhere.
33:27And 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.
33:41Sorry.
33:53Since Yovraj was clear from cancer, it'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, I felt really depressed because that's quite
34:07a main feature of someone.
34:08He 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.
34:20I just feel upset because I didn't choose to be like that.
34:23It'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.
34:48I'm getting there, I would say, to full strength.
34:51I'll be there soon.
35:14I'll be there soon.
35:22But I feel like you've got a soft spot for one in particular because of your wife.
35:27Got a little crush on Emmett.
35:29He's a great guy, actually, even though he's vegan.
35:31Who do you think is up there for Starbaker?
35:35Emmett and Ma.
35:35I quite like Mutiai as well.
35:38Ralph, possibly. Depends on the others.
35:40Nella, no.
35:41Because Nella 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 all it's all about.
35:47I still think she wants it, though.
35:49Just one challenge remains.
35:51What's that?
35:53Before Paul and Cherish decide which of the bakers win the coveted Starbaker apron.
35:58Hello, bakers.
35:59It's time for your showstopper challenge.
36:02So 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.
36:22You have three hours.
36:23On your marks.
36:24Get set.
36:25Bike!
36:27Right. Concentrate.
36:28I'm good.
36:29I'm good.
36:30I'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 fanboyian, the 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, time management is crucial.
36:54I need to slow down and stop panicking.
36:57Over bake the cake, the cake will be dry.
36:59Under bake, the cake will be raw in the center.
37:03That will be a no-no.
37:04Well, wow is going everywhere.
37:06We'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.
37:13They need to allow plenty of time to decorate.
37:15It's obviously going to look like something important to the bakers.
37:18Tastes good.
37:19We want it to be elaborate and make, you know, I want to see a bit of effort.
37:22I think we've got to recognize 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.
37:38So 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.
37:54It's just there to look at.
37:56Following his nan's famous Victoria sponge recipe,
38:00Mark 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, including a mini Mark enjoying the water.
38:11Did you practice this, then?
38:13I haven't ever practiced this.
38:14I've never made a cake.
38:15Genuinely, though, guys, I'm so nervous.
38:17I thought this was just going to be a bit of a laugh.
38:19You'd be surprised.
38:19My heart's pumping.
38:21I don't know.
38:22This is all too much pressure.
38:24After this, never mind a cake, give me a large cold beer.
38:28While Mark dreams of winding down, much is turning things up.
38:33When I'm at home cooking, I don't measure.
38:35I'm a bit of a thrower in, but 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.
38:49Hundreds.
38:50All the vinyls are actually in boxes at the moment because 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 filled with almond buttercream,
39:03decked in pink fondant decoration with a vinyl popped on top.
39:06Her theme reflects her record collection and success as a sugar babe.
39:11How many number ones you got?
39:12Six, seven at all.
39:13Wow, impressive.
39:15Look at you.
39:15Something like that.
39:16Blood count.
39:18We won a Brit Awards, which is amazing.
39:20And the MoBo Awards.
39:22Wow.
39:22We're really proud of all of those.
39:24Thank you, Mutia.
39:26Like Mutia.
39:29Just love, patience and sugar.
39:34Emmett'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 and a really tight ponytail.
39:48So from behind, she looked like a Jaffa cake.
39:50So I nicknamed her Jaffa.
39:52So it's a nod to my beautiful wife, who is ridiculous.
39:57A hairstyle homage, Emmett's making a theatrically large chocolate orange cake.
40:01A vegan sponge base with a marmalade filling topped with a mix of milk and dark chocolate.
40:07It 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.
40:18Did you not?
40:18No, no.
40:19I remember getting a job on a TV series in Ireland.
40:22I was so bad.
40:22I 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, like, when I got my job, I've never presented before.
40:34Evidently.
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.
40:55I'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 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 when I'm washing my hands,
41:25when I'm cleaning.
41:26Sometimes I'll just be walking.
41:27And they fall off?
41:28Yeah, they should be falling off.
41:30So I'm basically going to be doing a ring,
41:32and I'm going to make it look really, really good.
41:33Nice.
41:35Confident her ring will shine,
41:36Nela's baking a whopping diamond ring cake,
41:39a rich velvet sponge filled and encrusted
41:42with 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.
41:52Are you going to lose your ring in the cake?
41:54No, not in the cake.
41:55Please don't jinx me.
41:56Never know.
41:58While Nela clutches onto her bling.
42:01But everything is going to be OK.
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,
42:35he'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.
42:47So I'm basically just going to do as much as I can.
42:49How did 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.
43:04There's going to be strawberry jam.
43:06I've never made jam before, so we'll see.
43:09In my jam is a half a lemon, raspberries.
43:12That looks all right 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 cates 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.
43:39I think it looks great.
43:40And raises the chances the cates won't be stable enough for the final construction.
43:44It's like a little bouncy castle.
43:46I think it's all right.
43:47Yeah.
43:48Bit springy.
43:49About right.
43:51Just nod.
43:53That's good.
43:56Bakers, you've got one hour left.
43:58That went quick.
43:59Show-stopping cakes alone won't impress the judges.
44:02I'm just trying to get some of my shapes cut out for fondant.
44:05This is going to 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.
44:14Oh, I love art.
44:16At home I can sit down for hours and just draw.
44:19So I'm making a figure of me and my shoulders in the pool.
44:22And then just my wife's feet hanging out the pool.
44:25To be honest, I think Mark's is more ambitious.
44:27Little of that feet.
44:28I mean, mine's very detailed, but less sort of artistic.
44:32Let's play a game.
44:33Can you guess what I'm making now?
44:36Oh, a Lilo.
44:37Yes, brother.
44:39That's cool, man.
44:40It's going to be a good one.
44:41Hmm.
44:42It's a broken vinyl.
44:44Why would a Rolex be a ridiculous purchase?
44:47It's such a luxury.
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.
44:53Yeah, 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.
45:03All right, let's go.
45:04You think that's cool enough?
45:06Look at that.
45:07This is almond buttercream.
45:09I'm going to go jam, then buttercream on top,
45:11and then a second slice.
45:14My pits are sweating.
45:16I'm just sweating.
45:17That even in the center...
45:20I've done it now.
45:22Oh!
45:23I can't believe I've got two cakes on top of each other.
45:26It literally looks like a donut.
45:28That looks like a cake.
45:30You've made two of them.
45:31We have to do two layers?
45:32Seems 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 slice 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.
45:50Be good, please.
45:51I think it looks great.
45:53Why have I done it like this?
45:57Like a glove.
45:58Look at that.
45:59How long we got?
46:01Lakers, you've got 15 minutes.
46:04What?
46:05This ain't for the faint-hearted.
46:06Come on.
46:07This is such a messy sport.
46:10This doesn't fit.
46:10I don't know what I'm going to do.
46:12It's a bit thick.
46:15I mean, it's simple.
46:16It's sort of coming together.
46:18It'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.
46:29Buttercream blobs, I think, for the end.
46:31You know it's gone wrong when your internal monologues are.
46:33Buttercream blobs.
46:34Buttercream 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 five minutes left.
46:43Why did I make it complicated?
46:44Why?
46:46It's the full color.
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, but 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.
47:04I'm going to run out.
47:05Bakers, you'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.
47:16Literally got about to cry.
47:17One more diamond and we're good.
47:19Splash, splash, splash, splash.
47:21Bakers, your time is up.
47:25Please step away from your show-stopping beautiful cakes.
47:29Never did I think I would sweat more doing baking.
47:32I smashed it.
47:34Like, I made a diamond ring and it actually looks like a diamond ring.
47:37Ew.
47:37I just need to sleep well enough.
47:40Don't worry, mate.
47:41You'll be home soon.
47:41You can get in your pool.
47:43Listen, I love being here, but everybody's been affected by cancer in some way.
47:47I've had a couple of family members I've lost through cancer.
47:50It's heartbreaking.
47:50And the more research that's done and the more support families get, we all need to stand
47:56up to cancer.
47:56Simple as that.
47:57Because if we don't, it's going to win.
47:59Almost one in two of us will get cancer in our lifetime.
48:02Help us fight back.
48:04To give £40, £30, £20 or £10 to support Stand Up To Cancer, text 403020 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 Cakes 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.
48:37Here you go.
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 and then I 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.
49:06Oh my word, the attention to detail is spot on.
49:10Can you tell us what's in there?
49:11It's a Victoria sponge with a homemade strawberry jam and buttercream filling.
49:18That's an exceptional sponge.
49:20Oh, thank you.
49:22It's airy, it's moist and it's delightful.
49:25Buscream's got a little bit of graininess to it, but overall, it's a great eat.
49:29Well done.
49:36Emma, please tell us about your cake.
49:38My wife, her nickname is Jaffa Cake.
49:42I 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.
49:49You've actually got a layer in that as well.
49:50You've got a little what's inside there.
49:51Yeah.
49:52I quickly glazed it with homemade marmalade.
49:57Homemade from the supplier.
49:59It was made in someone's home.
50:06It's underbaked.
50:07It's quite raw in the middle.
50:09Oh.
50:09The good thing is that the exterior of the cake is actually quite tasty.
50:13The flavor is just like a Jaffa Cake.
50:19I got this in the bag.
50:21Go 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 tent.
50:42Yeah.
50:42So, I made a red velvet cake with cream frosting in the center and around the cake as well.
50:50That's beautiful.
50:53Thank you so much.
50:55It's full of flavor.
50:57It's velvety in texture.
50:59Yeah.
51:00And to go with your frosting is absolutely delicious.
51:03Well done.
51:04That's a really good looking cake and it backs it up with tons of flavor and texture.
51:11Thank you, thank you, thank you.
51:13Well done.
51:13Oh, my God.
51:23Mark, tell us all about your cake, please.
51:25We have a swimming pool at home.
51:26We live in England.
51:27We never get to use it.
51:28You can see on the outside, the pavement, the pool is, that would have been nice.
51:32Actually, I think it's been designed very well.
51:34I can't wait to see what the sponge tastes like.
51:35It's a Victoria sponge.
51:37With a raspberry jam and buttercream.
51:40I can't take any more pressure.
51:42I can't wait to get home.
51:45I think you've done a good job on that Victoria sandwich.
51:47I think it tastes good.
51:48It's buttery.
51:49It is baked.
51:50I really like the raspberry jam.
51:51It's cooked to perfection.
51:52But I have to say that the buttercream is a bit green on my palate.
51:56But good effort after all.
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 and well decorated.
52:14And you've got a soft touch for the bowls as well.
52:19Yeah.
52:20I mean the gold bowls.
52:21Oh, the gold bowls.
52:22Oh, yeah.
52:22I took time.
52:23I had tweezers.
52:24What's inside?
52:25What's the cake?
52:25Orange zest and almonds.
52:28That is delicious.
52:30Oh.
52:32Well done.
52:33It'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.
52:42It's airy.
52:43It's light.
52:44It's moist.
52:45It's va-va-voom, ladies.
52:47Thank you very much.
52:48This is one of the best sponge that I tasted.
52:50Well done.
52:51Really?
52:51Yes.
52:52Very nice.
52:52Wow.
52:54Just over the moon to get it done.
52:56I wanted to make me then proud.
52:58So, I'm happy.
53:00Maybe you liked it?
53:01Yeah, I feel like I can officially say I'm a baker now.
53:03And that's insane.
53:04I think everyone's done so amazing.
53:06It's just for an amazing charity.
53:09For me, this is so important.
53:11I have a lot of family members that have passed away from cancer.
53:14And 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, text 403020 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?
53:54But 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?
54:02Yeah.
54:03And so did Mutia.
54:04It's a lovely tasting cake.
54:05And Mutia has the best sponge.
54:07It was light.
54:08And simple cake is the most difficult to get it right.
54:11Ralph's cake, it was absolutely delicious.
54:13It's a lovely cake.
54:14Ralph's done himself proud with that sponge.
54:16And likewise with Mark as well.
54:17I think he's done a couple of elements there very well.
54:20I did enjoy eating the sponge, but the cream is just gritty on my palate.
54:24So 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 have a little bit of a scrap outside.
54:36That would be Chalala.
54:37Um, Russell, I would give you maybe 30 seconds against Jerish before you come in crying.
54:42I agree.
54:53Celebrity bakers, it's been an incredible couple of days.
54:56And we just want to thank you for giving up your time for Stand Up To Cancer.
54:59It's been such a laugh.
55:01Something weird has happened, and this has never happened before in Bake Off history.
55:05They can't decide between two people.
55:08No way.
55:09So, celebrities.
55:11It's a draw.
55:13Oh, wow.
55:14And the winners of the Stand Up To Cancer apron are...
55:21Mark.
55:22And Mutia.
55:24Oh, wow.
55:25Oh, wow.
55:26Yeah.
55:27Yeah.
55:27No way.
55:30No way.
55:31No way.
55:32No way.
55:33This is nuts.
55:35I am so shocked.
55:37I feel like I've never won anything.
55:40This is like the best thing in life.
55:42Well done, Star.
55:43Oh, thank 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, well done.
55:51Thank you so much.
55:53Never, ever, ever in 16 years, the Bake Off had two Star Bakers before.
55:58So, this is unique.
55:59Mark was so good with his signature and technical, whereas Mutia was actually very consistent.
56:05And I love her cake today.
56:07It was delicious.
56:08Well done, you.
56:09Oh, my God.
56:10Imagine.
56:11So, we thought, I'll give it to the two of them.
56:14It's fine.
56:14It's for stand-up to cancer.
56:15It's all good.
56:18I am buzzing.
56:20It's an absolute privilege.
56:21So, in a way, two winners sort of lessens it a bit, doesn't it?
56:24In a way.
56:25No one's actually.
56:26In a way, no one's won.
56:27No.
56:30You get an apron.
56:31I get an apron.
56:32You get an apron.
56:34Do they get an apron?
56:35Yes, they do.
56:35Where'd they get an apron from?
56:36All you've got to do is go to channel4.com forward slash su2c.
56:41Almost one in two of us will get cancer in our lifetime.
56:45Help us fight back.
56:46To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer, text 403020 or 10 to 70404.
56:56Or 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.
57:06All right.
57:35This week's Money 500-
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