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00:00This time more celebrities
00:03Concentrate try to accomplish baking perfection
00:06That is ridiculous in a bit 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?
00:23That's good to be crowned
00:27Are you kidding me?
00:29Starbaker the show is tough
00:30Wow, do you want a handshake or an apron? Oh, I want both
01:02You want
01:04I just think someone in this room is gonna be Starbaker
01:07Oh yeah
01:08Presenter and radio DJ
01:09Mark Wright
01:10Seeing that tent before I've even started baking
01:13I'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
01:21Singer, songwriter and sugar babe, Mutia Buena
01:24My sister bakes so I've watched her a couple of times
01:27I'm definitely excited
01:28I feel like it's gonna go really well today
01:30Influencer, vlogger and presenter Nella Rose
01:33I'm getting like imposter syndrome
01:35I can't believe I'm here with like raw celebrities
01:37Play fire window
01:38Ah, breaking rights
01:40Actor and writer Ralph Little
01:42I'm a very messy chaotic person but baking is like a science
01:45A lot can go very wrong very quickly
01:47Emmet is so suave he's even matched his jacket to the bake-off
01:52And fellow actor Emmet J Scanlon
01:55Ha ha ha ha
01:57I haven't got any strategy
01:59Do the judges take rides?
02:01Do they?
02:03Alright let's do this
02:03Showtime
02:07Oh welcome to the tent celebrity bakers
02:10And what a team of famous faces we have today
02:13An unbelievable squad
02:14It's gotta be our five favourite people
02:16If only we had Mr Blobby it'd be a full house
02:19Okay, celebrities for your first challenge
02:22The judges would love you to bake
02:24Delicious pull apart savoury rolls
02:27The judges will be looking for savoury rolls
02:29That pull apart
02:33They also want you to make it with yeasted bread dough
02:37I don't even know what that is
02:39You have two hours and fifteen 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?
02:54Where's the cutlery?
02:55Where's the cutlery?
02:56No
02:56I wouldn't say I know what I'm doing
02:58But I'm gonna fake it as well as I can
03:01The signature bake our bakers have to face
03:02Is 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 fifteen
03:11For the rising and the baking
03:13I'm gonna beat some eggs
03:14Very professionally looking if you like
03:16The bread roll has to be light
03:17It has to be airy
03:18Under proof 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
03:28It should be oozing out
03:30As long as the flavour is there
03:32Then it's fine
03:32If I get something that even mildly tastes good
03:35I'll be really impressed
03:37Because actually working with dough is quite tricky
03:39Ooh, it 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
04:19How do you know the dough is ready?
04:21There's like a windowpane-like method
04:25So you pull it
04:26Oh God, so it's not ready
04:27Then
04:31Good luck, Nella
04:31Why are you saying good luck? It's because I need it, innit?
04:33Yeah
04:36It'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
04:51Windowpane
04:51Yeah
04:52Don't count me out
04:53And while Nella, Mutti and Mark and Ralph
04:56Another minute or so on that
04:57Make a plain bread dough
05:00Emmett's
05:00Some dried tomatoes
05:02I've seen the professionals do that
05:04Adding extra ingredients directly into his
05:06I'm plant-based, right
05:08So I wanted the fillings to be plant-based
05:09And I saw this cheese and marmite roll in a coffee shop
05:13And I was like, that's an idea
05:14Running with his coffee shop inspiration
05:16Emmett'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
05:25I'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
05:37Your 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
06:02You shouldn't have to
06:03This is actually my first time making this
06:04Yeah
06:04I'd be disappointed if you went
06:06Yeah, I bake
06:07Don't shatter my dreams, all right
06:08Yeah, I know
06:08You're in the sugar paste
06:09I 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
06:22Ah
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, 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
06:46It's like just a little touch of honey in with the goat's cheese
06:50I just basically am making something that I would really like
06:55How does this compare baking to like doing a YouTube channel?
06:58With YouTube I just have to use my personality
07:00Yeah
07:01Just sit down and be yourself
07:02With this
07:03With this 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
07:13Baby girl, I need to travel the world
07:15I'm just a girl
07:15I need to find a man, get married
07:17I don't have time to be at home baking
07:18I'm not Norris 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
07:34And I thought I'd stick it to the Spanish theme
07:37Yeah, feeling good
07:40Infusing his heritage into his dough, Mark's chorizo and cheese filling will be swirled throughout each roll
07:45Once baked, her brush a warm paprika glaze on top
07:49Well, you've got big shoes to fill
07:51Because your better half was Starbaker
07:53Tell me about it
07:55Has she been winding you off by that?
07:56Constantly
07:57She's like, this is the one thing you'll never beat me at
07:59Why a bit if you get the Starbaker as well?
08:02For 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?
08:09Can I have a fist for now?
08:11Absolutely
08:11There we go
08:12Good luck, Mark
08:15I'm absolutely bricking it
08:17Come on, don'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
08:44Will be swirled evenly within her rolls
08:47For the final touch, each will be sprinkled with sesame seeds
08:51Is that the dough that you've been proved?
08:52I hope so
08:53Come on, Paul
08:55That's good
08:55I love the idea of the flavours
08:57It's all down to the proving
08:58How long you leave it
08:59And how long you bake it
09:00And what sort of finish you're looking for
09:01Thank you very much
09:02Good luck
09:03Thank you
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
09:12Because I'll run out of time
09:15Dough's alright
09:16Bounce them back
09:17Did the dough prove alright?
09:18I don't know
09:19She didn't get plump around
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
09:26And then
09:28I need to fill them first
09:30The judges are expecting the baker's savoury rolls
09:34To be bursting with flavour
09:35Here we go
09:36Just piping on some yeast extract
09:38I 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
09:52You're doing very well
09:54Okay
09:55Okay, a dollop of pesto
09:57And then we're going to do some mozzarella
10:00See, the nails are useful
10:02However 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
10:17Why?
10:18I am having a disaster
10:18You don't want proof
10:20Oh no
10:20What is it?
10:22Baking really, who needs baking?
10:23Yeah, nobody likes it
10:24Baking's for losers
10:25Do you know what I mean?
10:26Loose the cover with oil proving bag
10:29And leave to prove again for 30 minutes
10:31Okay
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
10:42I'm gonna take a nap
10:43I'll take the heck
10:45It's just a waiting game now, isn't it?
10:48You are the most competitive in here
10:50We've done Strictly together
10:51Once upon a time you laid on me in a gym, do you remember?
10:53Once upon a time you laid on him in the gym
10:56We spent a little bit of time together
10:58I was pretending to be Michelle
11:00To see what it was like to be with Mark
11:02And how far did you get into character?
11:04We went all the way
11:05SHE LAUGHS
11:07SHE LAUGHS
11:08SHE LAUGHS
11:10THEY LAUGHS
11:10COOK
11:10BAKers, you have half an hour left
11:13Half an hour for your rule
11:15And then Paul Hollywood's coming in here
11:17Php so they'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, but this little mini one who's apple,
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.
11:46Whoo!
11:48That's it. That's it.
11:49She's in.
11:55I can't stop looking at them.
11:58I'm, like, stalking my rolls.
12:03It's at that stage where if you blink, it will just get too dark.
12:07I can't stop looking at me. Rolls.
12:09The problem with this is you get all nervous and you go,
12:11Shall I, shouldn't I? I think I've got time.
12:14What do you want, a handshake or an apron?
12:15Oh, I want both.
12:16You want?
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.
12:27Ha, ha, ha.
12:28Quite swollen.
12:29Yeah, yeah, no, I'll get some hike on some girth.
12:31It's slightly swollen.
12:33I'll tell you who loves a girthy bake.
12:34Paul, 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.
12:50Ooh.
12:50Ooh.
12:52What happened there?
12:53Ooh.
12:54Oh, very nice.
12:56Yes.
12:56I don't think my bread's cooked.
12:58Oh.
13:00How do you know if it's done?
13:01It's supposed to be soft and the inside is, isn't it?
13:05Oh, my God.
13:06Look at that.
13:07Round of applause.
13:09That looks so good.
13:11I made bread.
13:11Bakers, 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.
13:23The cheese is bobbled out in the middle, which is not ideal.
13:25There we go.
13:27Bakers, your time is off.
13:31Just, just.
13:33Please step away from your signature bakes.
13:37Just like that, ladies and gentlemen, we are bakers.
13:40That looks unbelievable.
13:43I don't know.
13:44I don't know how judges are going to go.
13:46I just hope that they like the taste
13:48and 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 over and over again.
14:00That was an emotional rollercoaster all the way through.
14:02There's competition, but we're kind of all in it together.
14:05And at the end of the day, no matter what happens,
14:07we're here for a great cause.
14:10It's now time for the bakers' pull-apart savoury-filled rolls
14:13to face the judgement of Paul and Cherish.
14:16Mucha, hello.
14:17Hello.
14:23So, I have spinach, three types of cheese,
14:27chilli flakes and garlic.
14:29It looks really rustic.
14:30It's definitely tear and shear, isn't it?
14:36I think you've got a lovely flavour.
14:38OK.
14:38The dough is baked beautifully.
14:41Explosion of favour.
14:42Really?
14:43It is boar, it's aromatic and it's very sexy at the same time.
14:49Oh, my God, I'm so pleased with myself.
14:51Well done, Monsieur. Thank you.
14:51Thank you. Sexy.
14:52Oh, I love that.
14:54If mine isn't described as sexy now,
14:55I'm going to be absolutely devastated.
15:02The first look, it is well-baked and it's actually quite even.
15:06Let's have a quick look at this one.
15:09Your bread dough needed mixing a little bit longer.
15:12It's quite cakey inside.
15:16Flavour-wise, it's really good.
15:17And the herbs mix really well with the goat's cheese.
15:20What I really like is the hinge of sweetness
15:23that is actually very cheeky on my palate.
15:25I feel like that's appropriate.
15:27Sexy, cheeky.
15:28I'm fine with that.
15:35I have mozzarella and pesto bread roll
15:38topped with garlic butter and extra pesto.
15:41They are neat and they are tear and shear
15:43and I like the colour as well.
15:44The only thing, when you put your filling in,
15:47you did not close up it tight enough.
15:49You can see there is mozzarella
15:51that woots out from your bread.
15:52Yeah.
15:53There's probably not a lot of filling in there.
15:55If you look really closely, there's the cheese.
15:58Oh, yeah.
15:59Yeah.
16:00We want more filling in the bread roll.
16:03Yeah.
16:03When you do get the mozzarella and the pesto in the bread,
16:05it's actually very nice to eat.
16:07Sexy, cheesy, anything.
16:09Good effort.
16:10Good effort.
16:19These are yeast extract and shaman bear plant-based cheese.
16:24Overall, I think these three look great.
16:27The honey that you glaze on the top,
16:28it gives a little bit of sheen and shine to your bread.
16:33Being brave, taking a big bite.
16:35I'll be frank with you.
16:35Please.
16:36I like the flavour.
16:37I think the bread is actually baked quite well.
16:39Yeah, it could probably do with a little bit more proven,
16:42but actually, it springs back.
16:43It doesn't go back to a dough.
16:45The umami taste that come up from the cheese.
16:47Oh, I really like it.
16:49Well done, Em.
16:50Well done, Em.
16:51Amazing.
16:57My savoury rolls are chorizo, manchego cheese.
17:01I think they look very good, actually.
17:03I love the proportions of it.
17:05It looks very professional.
17:07Thank you very much.
17:08It's ever so neat.
17:09The colour is so well-baked.
17:11Thank you very much.
17:13You don't look happy, Paul.
17:15I don't like it, to be honest.
17:18I love it.
17:19Well done.
17:20Yes!
17:20I've got my handshake!
17:23That's delicious.
17:25The punch from the chorizo as well is beautiful.
17:27It's just the right spice level.
17:29It looks good, well-baked, and the flavour's just flooded.
17:32Oh, thank you.
17:33I have to say that there is firework on my palate.
17:36I think this is...
17:38Love it, love it, love it.
17:40Oh, thank you very much.
17:44That feels better than scoring at Old Trafford.
17:46Amazing.
17:47You got a handshake?
17:48Yep.
17:49Stop it!
17:50Get in, get in.
17:52I didn't get a handshake.
17:53The annoying thing is, trust you.
17:56Trust you to get a handshake.
17:59I didn't even bake!
18:05While the bakers could prepare for their first challenge...
18:08Feels fruity.
18:09...the technical remains a mystery veiled in gingham.
18:13Welcome back to the tent, bakers.
18:15Now, for your technical challenge.
18:17This one has been set by the one and only lovely Cherish.
18:21Cherish, have you got any words of wisdom for our beautiful bakers?
18:25Baker, this should look so stunning that I'm able to put them in my pastry shop.
18:32No pressure.
18:33This challenge will be judged blind, so we're going to have to ask these two poppets to leave the tent.
18:38Bye, guys.
18:39So here goes.
18:40For your technical challenge, Cherish would love you to make three vegan fruit tarts.
18:46Your fruit tarts should have a short, crisp pastry case filled with smooth, vegan creme patissier
18:55and topped elegantly with fresh fruit.
18:58You've got one and a half hours for this.
19:01On your marks.
19:02Get set.
19:03Bake!
19:04Oh my god.
19:05Huffle soup.
19:06Ooh!
19:07It's tough.
19:08The show is tough.
19:09We've never made anything like this before.
19:11This is very nerve-wracking, I can't even lie.
19:14I have no idea how it's going to go.
19:16I'm feeling like, ooh!
19:17We get a picture to see what it looks like.
19:21Cherish, why have you chosen vegan fruit tarts for our celebrity bakers?
19:26Fruit tart is one of my top favourite.
19:28When I was a commie chef, my job was just to make fruit tart.
19:32Get a little bit trickier by turning into a vegan fruit tart.
19:34Yes. We have a vegan bacon in the tent.
19:37There's a lot of demand for vegan now.
19:40Instead of butter, I replace it with coconut oil.
19:44They have to bake the pastry really well.
19:46The thickness has to be uniform so that they bake evenly.
19:50So too thick, it will not be so palatable.
19:53If it's too thin, then it will break very easily.
19:56For the creme patissier, we introduce coconut oil so that it's more creamier,
20:00it's more silky when you eat it.
20:02These look beautiful because it's so neat.
20:04Looks like a fruit cocktail.
20:06It looks amazing.
20:09You wouldn't know that's vegan.
20:11The pastry is so short and it feels buttery and crumbly as well.
20:14The pastry cream works really well with the fruit.
20:16And it's smooth, it's creamy at the same time.
20:19Silky, yeah.
20:20I'm not sure our celebrity bakers are going to be able to deal with this.
20:22Hopefully that they can use their sixth sense to make it as pretty as possible.
20:26I think they'll have to use more than their sixth sense and it'll be a miracle.
20:30I don't know what this is meant to look like.
20:33It's like the crispy cupcakes, isn't it?
20:35Just follow the instructions and hope for the best.
20:37The baker's first task...
20:38Flour, salt, icing, sugar and lemon zest.
20:41...is to make a perfect vegan pastry.
20:43What's lemon zest?
20:44Juice over lemon.
20:45I think that's lemon juice.
20:47Did you put some in?
20:48It's all in there.
20:49It's extra flavour.
20:50Add the coconut oil and pulse again.
20:53Until it looks like breadcrumbs.
20:55I need to pulse this.
20:59Oh, this is fun.
21:02That's looking, I'll break crumbs down, isn't it?
21:04You can get a beat going.
21:06Oh, it's in a...
21:07It's actually crumbled.
21:09Tip out the dough onto a lightly floured work surface.
21:12Oh, and the blade.
21:14It's essential the pastry is handled with care.
21:17How? Okay.
21:18Gently knead...
21:20What does that look like?
21:21If overworked...
21:22I've seen bread be kneaded like that.
21:24...it won't have a light, flaky texture once baked.
21:27Just because my dough's falling apart doesn't mean that my life is falling apart, okay?
21:32It's the handshake, kid!
21:34You did it.
21:35I know, man.
21:36You got it all to play for.
21:37It's not going to happen now.
21:38You've got to get the star baker, right?
21:40Otherwise you won't be able to go home.
21:41I literally won't be able to, especially now I've bragged about the handshake.
21:44Yeah.
21:47Okay, pastry done.
21:49We're wrapping cling film, chill in the fridge for three minutes.
21:52How long do we have left?
21:53I don't even have a watch.
21:54Have you got a watch?
21:55Have you got your little ring watch?
21:57That's cool.
21:57I've never seen any of them.
21:58I was going to say I like your ring, but that sounded weird.
22:02You need to leave.
22:07Got to make the creme patisserie filling, which I've never done.
22:10While the pastry chills...
22:11Add the sugar and vanilla bean paste and bring it to a simmer over a medium heat.
22:15The bakers tackle their custard filling.
22:17I've never made custard in my life.
22:20I'm shaking. Look at my shaking. Look at the adrenaline going.
22:22It's crucial the paste doesn't have any pockets of corn flour.
22:25Add the paste to the simmering milk.
22:27That looks lovely.
22:28And when it's added to the milk, patience is key.
22:31It says steam on low heat.
22:33If the custard isn't heated enough, it won't thicken.
22:35If you let it boil too much, it'll go crazy.
22:38Or take it too far.
22:40I might just turn up the heat.
22:41It risks being lumpy and thick.
22:43This isn't turning into a custard like I expected.
22:46No, take your time.
22:47You've got to love it like you love a baby.
22:50Yeah, exactly.
22:52It's a bit lumpy, but I'm not quite sure why.
22:55I like lumpy custard.
22:57I have to move on, otherwise I won't be ready.
23:02To ensure their tarts bake evenly.
23:04Okay.
23:05Roll each piece of pastry out.
23:07On a lightly floured surface.
23:08Approximately three millimetres thick.
23:10And 18 centimetres round.
23:11It's vital the bakers roll out the pastry.
23:14Do we have rulers?
23:16Yes.
23:16To a consistent thickness.
23:18Don't make it sound so easy.
23:20But if it's too thin...
23:21Just don't talk to me.
23:22..it could break or burn.
23:24It's breaking.
23:25Oh, my God.
23:26..too thick, and the pastry case risks being too tough to eat.
23:29But that fell apart.
23:31We've got to line these tins.
23:33I'm just going to wing it with the spoon, like, this way.
23:35I think I've done it too thin.
23:37Although they might not see that bottom bit.
23:41I don't understand.
23:43Why did that fall apart like that?
23:46Let's just put them in.
23:48Put them in.
23:51Bakers, you are halfway through.
23:54Halfway?
23:55Yeah.
23:55I need to do the fruits now.
23:57Arrange the fruit decoratively over the top.
24:00OK, so just cut some fruit.
24:01The challenge demands each fruit tart looks as good as they taste.
24:05Nine mango slices.
24:07I haven't cut a mango in years.
24:09So the bakers must plan creatively.
24:11Maybe I can put strawberries and kiwi together,
24:13and then mango by itself, and then raspberries and blueberries.
24:16So strawberries and a couple of blueberries.
24:19And then just put that on the top.
24:20Yeah, right in the middle of that.
24:2418, 19.
24:25Why are you so quiet this round?
24:26Stop trying to distract me.
24:28You already got your handshake.
24:31All right, for last count.
24:34One, two, three, four, five, six.
24:37Bakers, you've got half an hour left.
24:39You've got half an hour left.
24:40Shut up.
24:41You're answering back there.
24:42Line the pastry tarts.
24:44The pastry cases should be baked until crisp and golden.
24:48They're in.
24:49But Cherish's recipe doesn't provide timings.
24:52How long are you supposed to bake them for?
24:54It doesn't say.
24:55Is that part of the torture?
24:56I think 20 minutes will be too much.
24:59I'm just going to check it incessantly.
25:01I have no idea how long.
25:02It's very thin.
25:04Oh, no.
25:06It's undone itself.
25:08Ah!
25:08I'm burning myself.
25:10That's just saying soggy.
25:12Yeah, that's not even cooked.
25:14Return the tart cases to the oven and bake until the base looks cooked through.
25:20Five more minutes, maybe?
25:22Just until they look brown.
25:26Tarts, what are they meant to look like?
25:29Don't have very long to play with, to be fair.
25:31Bakers!
25:32No.
25:32You've got five minutes left.
25:34Five minutes?
25:34Are you kidding me?
25:35Let's go.
25:37I don't think it's going to go any darker.
25:40I don't really have much choice.
25:41Got to do it.
25:43Carefully remove the pastry cases from the tins.
25:46How'd you get them out of these?
25:47How'd I take them off?
25:48Are we taking them out of the tins?
25:49Nah, I'm not taking them out.
25:51Oh, oh, oh.
25:54It broke a little.
25:58Please, no.
25:59Fill with the cream.
26:00This is not thick enough.
26:02Oh, Lord.
26:04Oh, I'm in a nightmare.
26:07It's a little bit better.
26:08Still a little bit lumpy.
26:09It's like a custard souffle.
26:11It's a souffle.
26:12It's very thin.
26:13It is what it is.
26:15There we go.
26:16Someone tell me how long.
26:17Bakers, you've got one minute left.
26:19One minute!
26:19Bro some fruit on that baby right now.
26:22Oh, no.
26:23Don't do that.
26:23You've ruined it.
26:24There's not enough space for this.
26:25Oh, my God.
26:26I mean, you would never think I was artistic.
26:28I'm screwed.
26:29See, that's how you do it.
26:31I'm falling.
26:32I'm the last hurdle.
26:33Don't say time.
26:34Don't say time.
26:35Bam, bam, bam, bam, bam.
26:37Bakers, your time's up.
26:40Don't ever ask me to do that again.
26:43Please bring your beautiful tarts and place them behind your pictures.
26:48That look good.
26:49This looks amazing.
26:50Yeah.
26:51Cherish and Paul are looking for three perfect vegan fruit tarts,
26:55each with a thin crisp pastry base,
26:57a smooth creme pâtissier filling, and a decorative mix of fruit on top.
27:03Interesting.
27:04But they don't know which tarts belong to who.
27:07Shall we start with this one?
27:08There is fruit on the top.
27:09I'm actually looking for fruit tart.
27:11So that means it's different type of fruits.
27:14Yeah.
27:14Or else I would have called it a mango tart or a strawberry tart.
27:17Or a strawberry tart.
27:18Yeah.
27:19The pastry is actually really short.
27:21Mm.
27:21That's beautifully crumbly.
27:23It just needed a little bit longer in the oven.
27:24I think the pastry cream just needs a touch more cooking.
27:27Yeah.
27:28We have different fruits on this one, which is good.
27:30I think this person actually presents the fruit quite well.
27:35Pastry cream is quite creamy.
27:37Mm, it is.
27:37Silky.
27:38The base is nice and crumbly as well.
27:40It's neat.
27:41Okay.
27:42Oh, I can lift the fruit tart up.
27:44Which is ironic, because this one's only half a tart.
27:47I'm not quite sure what the rest of it is.
27:48I really like the pastry for this.
27:50It's actually quite well baked.
27:52Mm, it's got a lovely colour.
27:53Mm.
27:55It actually tastes nice.
27:56The crème patte's good as well.
27:57Mm.
27:57I like the caramelised sugar taste on the tart.
28:00It's just missing bits, isn't it, at the front?
28:02Erm.
28:04Mm.
28:05That's not too bad.
28:06Well, it's got a good colour.
28:07Yeah.
28:07Why did they leave it in the tin?
28:09Because it's last minute?
28:10Last minute.
28:12Crème patte is a bit of a scrambled egg kind of texture.
28:15It is, yeah.
28:17Okay, moving on to the last one.
28:19This is actually quite interesting.
28:20It's very thinly rolled up.
28:22It's massively thin, isn't it?
28:25Mm.
28:29Cornflour on my palate.
28:30Mm, I'm collecting the lumps.
28:32The judges must now rank the baker's tarts from worst to best.
28:37In fifth place, who baked this?
28:42I think it's very good effort.
28:44However, it's a vegan scrambled egg.
28:46Okay.
28:47In fourth spot, we have this one.
28:50Ralph, the pastry was actually all right.
28:52The crème patte was a little bit like scrambled egg.
28:54In third place, who is this?
28:57Muthia, we asked for fruit tart, not individual fruit, but well done.
29:02In second spot, we have this one.
29:07Whose is this?
29:09Mark, those are pretty good, but they're just all cracked and you're missing off.
29:13Otherwise, very good.
29:14In first place, Emmet, very well done.
29:16Yes, Emmet.
29:17Well done, Emma.
29:18The fruit is very precise and crème patte is smooth and silky is what I'm looking for.
29:24Will I put this in my shop?
29:26Absolutely.
29:26Let me think about it.
29:29The vegan won the vegan challenge, which seems fair enough.
29:33Amazing, isn't it?
29:34I've done myself proud.
29:35When this comes out, I'm just going to show that part to my son.
29:38It was very hard.
29:40The boys keep winning.
29:41Do I look like I've ever made a tart before in my life?
29:43I'm here for a good time, I'm here for a good cause.
29:46I lost my grandad to prostate cancer.
29:50And that was the first person that I'd ever lost in life.
29:53Makes sense for me to do this.
29:55100%.
29:58Lovely group of celebrities, but I feel like you got a soft spot for one in particular because of your
30:03wife.
30:04Got a little crush on Emmet.
30:06He's a great guy, actually, even though he's vegan.
30:08Who do you think is up there for Starbaker?
30:12Emmet and Ma.
30:12I quite like Mutia as well.
30:14Ralph, possibly. Depends on the others.
30:17Nella, no.
30:18Because Nella said that was the most fun she'd had yesterday.
30:21They've just given up their time to stand up to cancer.
30:23That's all it's all about.
30:24I still think she wants it, though.
30:26Just one challenge remains.
30:28What's that?
30:30Before Paul and Cherries decide which of the bakers win the coveted Starbaker apron.
30:35Hello, bakers.
30:36It's time for your showstopper challenge.
30:38So for today's challenge, the judges would love you to make an impressive novelty cake depicting the most ridiculous purchase
30:48you've ever made.
30:49Your cakes need to have two layers of delicious sponge sandwiching, a beautiful filling.
30:55Now, your cake should be highly decorated and delicious to eat.
30:59You have three hours.
31:00On your marks.
31:01Get set.
31:02Bike!
31:04Right, concentrate.
31:06I'm good.
31:06I'm actually quite calm.
31:08Believe it or not, I'm not bad at this.
31:10I'm focused today.
31:12Just apparently I am.
31:13Today, the bakers have to create something that is quite fanboyant.
31:18The most ridiculous purchase.
31:20Oh, I've messed up already.
31:22We want it to be fun because it's a novelty cake.
31:24Whether they choose a lemon drizzle, a madera cake or a Victoria sponge, time management is crucial.
31:31I need to slow down and stop panicking.
31:34Over-bake the cake, the cake will be dry.
31:36Under-bake the cake will be raw in the centre.
31:40That will be a no-no.
31:41Wow has gone everywhere.
31:43We're asking for two sponges with a gorgeous filling to marry up with that sponge.
31:47I need to make sure the sponge is perfect.
31:50They need to allow plenty of time to decorate.
31:52It's obviously going to look like something important to the bakers.
31:55Tastes good.
31:56We want it to be elaborate and make, you know, I want to see a bit of effort.
31:59I think we've got to recognise what it is straight away.
32:01Oh, no!
32:03Are you kidding me?
32:07Welcome to the kitchen.
32:10Hello, Mark. Good morning.
32:12Tell us all about your most ridiculous purchase.
32:15So my cake today is a traditional Victoria sponge, because that's what my Nan used to make
32:19me when I was young.
32:20But I'm doing it as a swimming pool.
32:21Most ridiculous purchase ever living in the UK.
32:23You don't get to use it.
32:24Yeah.
32:24And I spend my whole time trying to prevent it being a pond and turning green.
32:28I don't heat it because it's too expensive to heat.
32:30Yeah.
32:31So it's pointless.
32:31It's just there to look at.
32:33Following his Nan's famous Victoria sponge recipe, Mark hopes his swimming pool cake
32:39causes a splash.
32:40A vanilla sponge will sandwich raspberry jam and buttercream.
32:43And they'll dive in with fondant decoration, including a mini Mark enjoying the water.
32:48Did you practice this then?
32:50I haven't ever practiced this.
32:51I've never made a cake.
32:52Genuinely though, guys, I'm so nervous.
32:54I thought this was just going to be a bit of a laugh.
32:56You'd be surprised.
32:56My heart's pumping.
32:59This is all too much pressure.
33:01After this, never mind a cake, give me a large cold beer.
33:05While Mark dreams of winding down, much is turning things up.
33:10When I'm at home cooking, I don't measure.
33:13I'm a bit of a thrower in, but it always turns out well.
33:16With a chart topper for a most ridiculous purchase.
33:19I'm actually making a vinyl cake.
33:22What's ridiculous is that I have so much vinyls, hundreds.
33:27All the vinyls are actually in boxes at the moment, because there's so many of them.
33:30But they will be out soon.
33:31And there will be like a ridiculous room of just vinyls.
33:35Muttiya's vinyl cake will harmonise an orange and almond sponge, filled with almond buttercream,
33:40decked in pink fondant decoration, with a vinyl popped on top.
33:43Her theme reflects her record collection and success as a sugar babe.
33:48How many number ones you got?
33:49Six, seven and a half.
33:50Wow, impressive.
33:52Look at you.
33:52Something like that.
33:53Blood count.
33:55We won a Brit Awards, which is amazing.
33:58And the MOBO Awards.
33:59Wow.
33:59We're really proud of all of those.
34:01Thank you, Muttiya.
34:03Like Muttiya.
34:06Just love, patience, and sugar.
34:11Emmett's got his own number one in mind.
34:13The most ridiculous thing that you have spent money on.
34:18Mine is my wife.
34:19I met her on a show.
34:20Her character had hair stretched back from her face and a really tight ponytail.
34:25So from behind, she looked like a Jaffa cake.
34:27So I nicknamed her Jaffa.
34:29So it's a nod to my beautiful wife, who is ridiculous.
34:34A hairstyle homage, Emmett's making a theatrically large chocolate orange cake.
34:39A vegan sponge base with a marmalade filling topped with a mix of milk and dark chocolate.
34:44It will be a creation he hopes will build on his success from yesterday.
34:48Is this like genuinely what your life is about?
34:50Like you go and do something, smash it.
34:52Do you do that with your acting as well?
34:54I never trained.
34:55Did you not?
34:55No, no.
34:56I remember getting a job on a TV series in Ireland.
34:59I was so bad.
35:00I bet you wasn't.
35:00There's nothing that school could teach you.
35:03That national humiliation and humbling experience.
35:07It's like with presenting.
35:08Like when I got my job, I've never presented before.
35:11Evidently.
35:15Concentrating.
35:15I've got three hours to do this.
35:17I don't know what it's supposed to look like.
35:19With so much to do.
35:20There it goes.
35:23It's critical the bakers make their sponges quickly.
35:26I didn't make enough for the size of the tints.
35:29So they'll have time to cool before decoration.
35:32I'm thinking about making more mixture.
35:34I ain't got time, so I've got to do it fast.
35:36Now we need to bake.
35:38Please, don't disappoint me.
35:41I've got a cake all over me.
35:43Anyone got a spare pair of trainers?
35:47Hiya, Nella.
35:48Hi, friends.
35:49How are you getting on with your novelty cake?
35:50So I've got my red velvet cake inside of the oven.
35:54So what's it all depicting?
35:55So my most ridiculous purchases is my rings,
35:59because I lose them every single week when I'm washing my hands,
36:02when I'm cleaning.
36:03Sometimes I'll just be walking.
36:04And they fall off?
36:05Yeah, they should be falling off.
36:07So I'm basically going to be doing a ring,
36:09and I'm going to make it look really, really good.
36:10Great.
36:11Confident her ring will shine,
36:14Nella's baking a whopping diamond ring cake,
36:16a rich velvet sponge filled and encrusted with a cream cheese icing,
36:21and decorated with edible lustres and glitter.
36:24How many rings do you have today?
36:26So I have eight rings on today.
36:29Are you going to lose your ring in the cake?
36:31No, not in the cake.
36:32Please don't jinx me.
36:33Never know.
36:34No, not in the cake.
36:35While Nella clutches onto her bling.
36:38But everything is going to be OK.
36:39My most ridiculous purchase was a present for myself.
36:43Ralph's novelty cake is about losing his.
36:46It was a Rolex watch that I've always dreamed of when I was a kid.
36:49I loved it.
36:50And then I was working away on a job,
36:52and it got stolen off my bedside table while I was asleep.
36:57So not only was it a ridiculous purchase in the first place,
37:00but it's even more ridiculous.
37:01As a matter of fact, I don't even have it anymore.
37:03Recreating his treasured timepiece for old times' sake,
37:06Ralph's keeping it classic with a Victoria sponge.
37:10Filled with strawberry jam and buttercream,
37:11he'll decorate his extravagant purchase with coloured fondant.
37:15So how are you going to incorporate all the fine detail into your watch?
37:20So I've got some little cutters for some numbers.
37:22Buttercream for the blobs if I can.
37:24So I'm basically just going to do as much as I can.
37:26Did you oversleep that morning?
37:29Because I didn't know the time.
37:31I thought you were going to do the bed of you sleeping.
37:36Bakers, we are halfway through.
37:40This is mashed strawberries.
37:41There's going to be strawberry jam.
37:43I've never made jam before, so we'll see.
37:46In my jam is a half a lemon, raspberries.
37:49That looks right to me.
37:51I should have put this in a bowl and say I made it.
37:55Yeah, I mean, I made my own jam.
37:56Emmett just seems to have got away with buying his own marmalade.
38:02One minute.
38:04Judging when the cakes are baked is vital.
38:06It's going to be good, not like the ones yesterday.
38:10Nope, not ready.
38:12Taking them out too soon risks them not being baked enough.
38:15I think it's great. I think it looks great.
38:17And raises the chances the cakes won't be stable enough for the final construction.
38:21It's like a little bouncy castle.
38:23I think it's all right.
38:24Yeah, a bit springy.
38:26About right.
38:28Just nod.
38:30That's good.
38:33Bakers, you've got one hour left.
38:35That went quick.
38:36Show-stopping cakes alone won't impress the judges.
38:39I'm just trying to get some of my shapes cut out for fondant.
38:43This is going to be the middle of the watch face.
38:44This is a really finicky job.
38:46Each must be decorated imaginatively.
38:49Making the lines for the final.
38:52I love art.
38:53At home, I can sit down for hours and just draw.
38:56So I'm making a figure of me and my shoulders in the pool
38:59and then just my wife's feet hanging out of the pool.
39:02To be honest, I think Mark's is more ambitious.
39:04A little bit of feet.
39:05I mean, mine's very detailed, but less sort of artistic.
39:09Let's play a game.
39:10Can you guess what I'm making now?
39:13Oh, a lilo.
39:14Yes, brother.
39:16That's cool, man.
39:17It's going to be a good one.
39:19It's a broken vinyl.
39:21Why would a Rolex be a ridiculous purchase?
39:24It's such a luxury, isn't it?
39:25You don't need it.
39:26It's like when you go first class on a flight.
39:28You're all going to the same destination.
39:30If it crashes, you're all crashing.
39:32Yeah, but you crash more comfortably though, don't you?
39:33That's very true.
39:37Bakers, you've got half an hour left.
39:40All right, let's go.
39:41Do you think that's cool enough?
39:43Look at that.
39:44This is almond buttercream.
39:46I'm going to go jam, then buttercream on top,
39:48and then a second slice.
39:51My pits are sweating.
39:53I'm just sweating.
39:54Is that even in the centre?
39:57It's done it now.
39:59Oh!
40:00I can't believe I've got two cakes on top of each other.
40:03It literally looks like a doughnut.
40:05That looks like a cake.
40:07We've made two of them.
40:08We have to do two layers.
40:08It seems a little complicated to me.
40:10I agree, but some of us heard the rules and decided to follow them.
40:13Apparently, you need two layers of sponge.
40:16So what I might do is slice the sponge in two
40:19and put a bitter marmalade in between the two slices.
40:22Just like a glazing.
40:24Then I've hit the brief.
40:26Come on, Jan.
40:27Be good, please.
40:28I think it looks great.
40:29Why have I done it like this?
40:34Like a glove.
40:35Look at that.
40:36How long we got?
40:38Baker's, you've got 15 minutes.
40:41What?
40:42This ain't for the faint heart, isn't it?
40:43Come on.
40:44This is such a messy sport.
40:47This doesn't fit.
40:48I don't know what I'm going to do.
40:50It's a bit thick.
40:52I mean, it's simple.
40:53It's sort of coming together.
40:55It looks good.
40:56Precision.
40:56I am doing music notes on the side of the cake.
41:01Please have enough in this one bit.
41:03Please have enough in this one bit.
41:04Oh, my days.
41:06Buttercream blobs, I think, for the end.
41:07You know it's gone wrong when your internal monologues are.
41:10Buttercream blobs.
41:11Green blobs for the end.
41:12Oh, my gosh.
41:13Can you believe how good that is?
41:14I can't believe I've even done it.
41:17Baker's, you've got five minutes left.
41:20Why did I make it complicated?
41:21Why?
41:22Oh, it's the one color.
41:25Let's cover it up with some buttercream.
41:26This is crazy.
41:28Now I'm just doing anything.
41:30Might be 62 seconds on that.
41:31But if they count it, then fine.
41:33This is ridiculous.
41:35Oh, this gold is so annoying.
41:39I actually thought I had loads of time.
41:41I'm going to run out.
41:43Baker's, you've got one minute left.
41:45Oh, my nose fell apart.
41:47I'm just trying to hide any cracks.
41:50Let's get on the board.
41:51Oh, God.
41:53Literally got about to cry.
41:54One more diamond and we're good.
41:56Splash, splash, splash, splash, splash.
41:58Baker's, your time is up.
42:02Please step away from your show-stopping beautiful cakes.
42:06Never did I think I would sweat more doing baking.
42:09I smashed it.
42:11Like, I made a diamond ring and it actually looks like a diamond ring.
42:14I just need to sleep well enough.
42:17Don't worry, mate.
42:18You'll be home soon.
42:18You can get in your pool.
42:20Listen, I love being here, but everybody's been affected by cancer in some way.
42:24I've had a couple of family members I've lost through cancer.
42:27It's heartbreaking, and the more research that's done
42:29and the more support families get, we all need to stand up to cancer.
42:34Simple as that.
42:34Because if we don't, it's going to win.
42:38The Baker's ridiculous purchase cakes now face the judgement of Paul and Cherish.
42:43Ralph, would you like to bring up your beautiful showstopper?
42:46It's a very long journey.
42:48There you go.
42:54Ralph, can you tell us all about your cake, please?
42:56It's a watch that I always dreamed of having as a kid, and then I got stolen.
43:01Quite a sad story.
43:02Go on, tell that story one more time and I'll put some music to it.
43:06Somebody didn't just so much steal my watch, but they stole my dreams.
43:10You've managed to decorate it beautifully.
43:12Around the sides are a little bit of a mess, but the top looks very, very good.
43:17Oh my word, the attention to detail is spot on.
43:21Can you tell us what's in there?
43:22It's a Victoria sponge with a homemade strawberry jam and buttercream filling.
43:29That's an exceptional sponge.
43:32It's airy, it's moist, and it's delightful.
43:36Buttercream's got a little bit of graininess to it, but overall it's a great eat.
43:40Well done.
43:47Emma, please tell us about your cake.
43:49My wife, her nickname is Jaffa Cake.
43:52I mean, it does look like a Jaffa Cake.
43:54It could have been a bit neater around the outside.
43:56It's very difficult to make a simple cake look perfect.
43:59You've actually got a layer in that as well.
44:01You've got a little water inside there.
44:02Yeah, I quickly glazed it with homemade marmalade.
44:08Homemade from the supplier.
44:10It was made in someone's home.
44:17It's underbaked.
44:18It's quite raw in the middle.
44:20Oh.
44:20The good thing is that the exterior of the cake is actually quite tasty.
44:24The flavor is just like a Jaffa Cake.
44:30I got this in the bag.
44:32Go home, guys.
44:38I made a ring because I buy so many of them because I lose them so much.
44:43I think it's quite impressive.
44:45Your piping work is pretty good.
44:48Oh, thank you.
44:49Compared to yesterday, you are a new baker in this tent.
44:53Yes.
44:53So I made a red velvet cake with cream frosting in the center and around the cake as well.
45:01That's beautiful.
45:03Yeah, well done.
45:04Thank you very much.
45:06It's full of flavor.
45:07It's velvety in texture.
45:10Yeah.
45:10And to go with your frosting is absolutely delicious.
45:14This isn't happening.
45:15That's a really good-looking cake and it backs it up with tons of flavor and texture.
45:21Thank you, thank you, thank you.
45:24Well done.
45:24Oh, my God.
45:33Mark, tell us all about your cake, please.
45:36We have a swimming pool at home.
45:37We live in England.
45:38We never get to use it.
45:39You can see on the outside, the pavement, the pool is...
45:42That would have been nice.
45:43Actually, I think it's been designed very well.
45:45I can't wait to see what the sponge tastes like.
45:46It's a Victoria sponge with a raspberry jam and buttercream.
45:51I can't take any more pressure.
45:53I can't wait to get home.
45:55I think you've done a good job on that Victoria sandwich.
45:58I think it tastes good.
45:59It's buttery.
46:00It is baked.
46:01I really like the raspberry jam.
46:02It's cooked to perfection.
46:03But I have to say that the buttercream is a bit grainy on my palate.
46:07But good effort after all.
46:16I did a vinyl and it's ridiculous because I have so many of them.
46:20It's great in its simplicity because it does look like a record.
46:23And well decorated.
46:25Oh, thank you.
46:25And you've got a soft touch for the bowls as well.
46:30Yeah.
46:31I mean the gold bowls.
46:32Oh, the gold bowls.
46:33Oh, yeah, I took time.
46:34I had to use this.
46:35What's inside?
46:35What's the cake?
46:36Orange zest and almonds.
46:39That is delicious.
46:44It's a beautiful sponge.
46:46It's really light.
46:47The almond flavour coming through is gorgeous.
46:49And the marriage with the orange as well.
46:51It's perfect balance.
46:53It's airy.
46:54It's light.
46:55It's moist.
46:56It's va-va-voom ladies.
46:58Thank you very much.
46:59This is one of the best sponge that I tasted.
47:01Well done.
47:02Really?
47:02Yes.
47:03Very nice.
47:03Wow.
47:05Just over the moon to get it done.
47:07I wanted to make me Nam proud.
47:09So I'm happy.
47:10They really liked it.
47:11Yeah, I feel like I can officially say I'm a baker now.
47:14And that's insane.
47:15I think everyone's done so amazing.
47:17It's just for an amazing charity.
47:19For me, this is so important.
47:22I have a lot of family members that's passed away from cancer.
47:24And I feel like we all need to stick by each other when people are going through these situations.
47:34I don't think there was any weak cakes, were there?
47:37Did you not try Emmett's?
47:40Hey, he made a big Jaffa cake.
47:42I think overall the girls have done better than the guys today.
47:45I thought Nella did an amazing job.
47:47She's shy today, didn't she?
47:48Yeah.
47:48And so did Mutia.
47:49It's a lovely tasting cake.
47:51And Mutia has the best sponge.
47:53It was light and simple cake.
47:55It's the most difficult to get it right.
47:57Ralph's cake.
47:58It was absolutely delicious.
47:59Lovely cake.
48:00Ralph's done himself proud with that sponge.
48:01And likewise with Mark as well.
48:03I think he's done a couple of elements there very well.
48:05I did enjoy eating the sponge, but the cream is just gritty on my palate.
48:09So who is it between today?
48:11I think overall it's between Mutia and Mark.
48:14If you had to pick a winner now.
48:16Definitely Mutia.
48:17I would have said Mark.
48:18And if you can't come to a conclusion.
48:20We'll probably a little bit of a scrap outside.
48:22That would be cha-la-la.
48:23Um, Russell, I would give you maybe 30 seconds against Jerish
48:27before you come in crying.
48:29I agree.
48:39Celebrity Bakers, it's been an incredible couple of days
48:42and we just want to thank you for giving up your time
48:44for Stand Up To Cancer.
48:45It's been such a laugh.
48:46Something weird has happened and this has never happened before in Bake Off history.
48:51Oh.
48:51They can't decide between two people.
48:54No way.
48:55So, celebrities.
48:57It's a draw.
48:58Oh, wow.
48:59And the winners of the Stand Up To Cancer apron are Mark and Mutia.
49:13No way.
49:19This is nuts.
49:21I am so shocked.
49:23I feel like I've never won anything.
49:25This is like the best thing in life.
49:28Well done, Star.
49:29Oh, thank you.
49:32Join winner with Mutia.
49:33That's actually the best outcome.
49:34And I am buzzing.
49:35Oh, my God.
49:36Well done.
49:37Thank you so much.
49:38Well done.
49:39Never, ever, ever in 16 years of the Bake Off had two Star Bakers before.
49:44So, this is unique.
49:45Mark was so good with his signature and technical.
49:48Whereas Mutia was actually very consistent.
49:51And I love her cake today.
49:53It was delicious.
49:54Well done, you.
49:55Oh, my God.
49:56Imagine.
49:57So, we thought, I'll give it to the two of them.
49:59It's fine.
50:00It's for Stand Up To Cancer.
50:01It's all good.
50:04I am buzzing.
50:05It's an absolute privilege.
50:07So, in a way, two winners sort of lessens it a bit, doesn't it?
50:10In a way, no one's actually won.
50:12In a way, no one's won.
50:13No.
50:16You get an apron.
50:17I get an apron.
50:18You get an apron.
50:20Do they get an apron?
50:21Yes, they do.
50:21Where do they get an apron from?
50:22All you've got to do is go to channel4.com forward slash su2c.
50:27Almost one in two of us will get cancer in our lifetime.
50:31Help us fight back.
50:32To give 40, 30, 20 or 10 pounds to support Stand Up To Cancer,
50:37text 40, 30, 20 or 10 to 70404.
50:42Or to donate any amount online, go to channel4.com forward slash su2c.
50:48100% of the money you give will fund life-saving cancer research.
50:57Well, swapping roles for a Sam Ryder and Pavlovas for a Paloma from the tent to the streets
51:02as Alison's back next on a search for the superstars.
51:05There's your song coming up.
51:06Do not go anywhere except possibly to the kitchen to get a cup of tea.
51:10Bock of aécole.
51:12Do not go anywhere except somebody.
51:14Do not go anywhere except Almighty.
51:18The choice of媽-grandsophıs Angela's house.
51:18Do not go anywhere except daddy.
51:18Did not go anywhere except any Zaratea 60 or 10th place to get anê°€ga,
51:18Do not go anywhere except for prophecy.
51:19How do he always então?
51:20Cause the source must be urine,
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