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Junior Bake Off - Season 11 - Episode 01: Cake Day 1
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00:01All right, Liam?
00:02Hi, Raph. Are you excited about the new series?
00:04I am. Have you seen Harry anywhere?
00:06No, no sign of it.
00:07This Junior Bake Off?
00:08Yeah. Special delivery.
00:18Harry!
00:19Well, with the price of fuel, it's cheaper than paying for petrol.
00:24Welcome to Junior Bake Off!
00:28Let's go, Raph.
00:29Hey, can you give us a hand out of the box, guys?
00:34Junior Bake Off...
00:36Something weird's happening over there.
00:38...is back.
00:39Let's go, yeah!
00:41I've got to move quick, and I've got to move correctly.
00:45That was an accident.
00:47Sixteen of Britain's most talented young bakers...
00:50...will go head to head.
00:52Who's the poshest, do you think, out of the bakers?
00:54Let's have a look.
00:55Oh, hello!
00:56Would you like to try some pork floss?
00:58...in tricky technicals...
01:00Does anyone know how you put a sandwich in a box?
01:02What was that, uh, hose?
01:04...and spectacular showstoppers.
01:06Don't tell me, Brian May from Queen.
01:08Pardon?
01:08...hoping to impress the judges...
01:10Of course!
01:11...baking maestro Liam Charles...
01:13Simple, offensive.
01:14Bosh!
01:15...and writer, patissier, and restaurateur, Ravni Gill...
01:19Someone's gonna steal this.
01:20...but only one...
01:21Judges won't kick me out.
01:22Judges won't kick me out.
01:24...can be crowned the winner...
01:25Oh my gosh!
01:26...of Junior Bake Off.
01:28Teamwork makes the dream work.
01:30I'm just gonna pretend that never happened.
01:33Get back to your workstations!
01:34Bye!
01:35This is a competition!
01:43It's so big!
01:44I'm so excited to see Rav and Liam.
01:46I know!
01:46And Harry as well!
01:48Which one's my favorite?
01:48For this first group of bakers...
01:50Oh, it works so cool!
01:52...two cake-based challenges await.
01:54It's so crazy to be here.
01:56I know!
01:56You always see it on the TV...
01:58...and then you're actually here...
01:58...and you're like...
01:59Oh!
01:59It's actually real!
02:01My mum said she'll give me 100 quid if I win, so...
02:04...I'm buzzing, to be honest.
02:06Guys, look how big this rolling pin is!
02:08My mum, she's gave me loads of little tips...
02:10...like, be nice to everyone...
02:12...you know, stuff like that.
02:13Not that she has to remind me to do that...
02:14...because, you know, I'm a nice person in general.
02:17Look at those baking beans!
02:19I'm good at recovering my mistakes, basically.
02:22So...
02:22Yeah!
02:26Morning, bakers!
02:27Welcome to the Junior Bake Off tent!
02:30The J-B-O-T, the J-Bot!
02:32How are you all feeling?
02:33Very excited!
02:34Very excited!
02:36A bit nervous!
02:36A little bit nervous, anxious...
02:38...a little bit tearful, maybe!
02:39I know I am!
02:41So maybe we should get those tears out of the way right now!
02:46I just can't believe it!
02:53Well, it's cake day, and your first technical challenge has been set by the Queen of Crumb herself, Mrs Ravneet
02:59Gill.
03:00Rav, do you have any tips for our bakers?
03:02You'll need to think inside the lunchbox for this one.
03:05We'll need precision and detail if they're going to be shelf-ready.
03:08Mmm!
03:09Well, it is a technical challenge.
03:10It's judge-blind, so you two shouldn't be here.
03:13So make it like a toilet, and bog off!
03:17For your technical challenge, Rav would like you to make her Victoria Sandwich Sandwiches.
03:22You must sandwich raspberry jam and Swiss meringue buttercream between two layers of light sponge,
03:28before trimming and cutting them into triangles to create these meal-deal masterpieces.
03:34You have one hour in which to make Rav's Victoria Sandwich Sandwiches.
03:39On your marks!
03:40Get set!
03:42Bake!
03:45Oh my goodness!
03:47Oh my gosh!
03:48The bakers have all been given the same recipe.
03:50The sponge.
03:52And ingredients.
03:5360 grams of cast of sugar.
03:55Yeah.
03:56To make Rav's Victoria Sandwich Sandwich Cake.
03:59A bit nervous, but it's mostly excitement.
04:02Butter, sugar, egg, flour, lemon zest.
04:04I don't think I've made a Victoria sponge, like, full,
04:07but I think I've definitely made all the components.
04:10Spoon, spoon, spoon, spoon.
04:12Oh!
04:13God.
04:14That was embarrassing.
04:17Rav, we are back!
04:20And you've started with a Victoria Sandwich Sandwich.
04:23I wanted to make something fun, but to be honest, it's really hard.
04:28Why is it really difficult?
04:29Because it actually has a lot of components to it.
04:31So the bakers have to make a perfect sponge, of course.
04:34They shouldn't over-bake it, because if they do, they're going to get a crispy sandwich.
04:39They have to make their own jam, and they have to make Swiss meringue buttercream,
04:42which I think is a first for the baker's first day in the tent.
04:45That's a bit mean, isn't it?
04:46Can we try your sandwich now?
04:48I'm going to let you do the honours and open that.
04:50This is fun.
04:52Ooh!
04:53The crust.
04:54Here's your sandwich.
04:55Oh, thank you.
04:57Oh, you're going to eat it straight like that?
04:59It's a sandwich, isn't it?
05:02How is it?
05:03The Swiss meringue is really smooth.
05:05The jam is banging.
05:06And you get such distinctness with those two fillings, but they complement each other.
05:10All we need now is a packet of crisps, a drink, maybe a chocolate bar.
05:16A chocolate bar on top of that? A whole cake?
05:18Hit me up, man.
05:21Transfer the mixture to a greased and lined tin.
05:24And spread the batter into the corners, smoothing the top.
05:27The first step is to bake their sponge.
05:30This is, like, one of the easy things I've done.
05:31So I'm pretty confident that I can, like, get a lot of bad stuff.
05:36How much batter is in yours? That.
05:39Yeah.
05:39That looks bad enough, doesn't it?
05:40Yeah.
05:41All right.
05:41It's going in.
05:42Bake for 18 to 20 minutes.
05:44Okay.
05:44I might take it out a minute sooner.
05:47Depends.
05:48I'm going to put it to the maximum and check at 18.
05:51Okay.
05:51Let's go for that.
05:52Hi there, Cole.
05:54Nice to meet you.
05:55How are you finding this first technical challenge?
05:58It's pretty good, yeah.
05:59Something you've made before, is it?
06:01Yeah.
06:01Mechamalt, to be honest.
06:03Where are you joining us from?
06:04Sheffield.
06:05Famous Fritz.
06:05Steel.
06:06Yes.
06:06All the different knives and forks.
06:09I think most of ours are actually made in Sheffield, China.
06:13Stand corrected.
06:17When he's not drumming up a sponge, Cole is often just drumming.
06:22While at weekends, he likes to hit the car boot sale.
06:25How much have you got on the juicer?
06:27Thinking about fiver?
06:28Yeah, I'll take fiver.
06:29I was expecting you to haggle.
06:31That looks all right.
06:32Yeah, you can get some good bargains at the buffet.
06:34That's where I got this from.
06:36Oh, did you?
06:37Yeah.
06:38You get recognised when they go out?
06:40Well, if we go out like this, yeah.
06:42Yeah.
06:43With sponges baking.
06:44Look at the raspberries.
06:46The bakers can go on to the next step.
06:48Juice of half a lemon.
06:50It takes a lot of muscle to work when it is.
06:52I absolutely love, love, love jam, so I'm really excited.
06:56Cook the raspberries, jam, sugar and lemon juice.
06:59Morning, Zach.
07:00What are we making here, then?
07:01We're making the jam.
07:02The jam.
07:03The jam.
07:03How do you make jam, then?
07:05With the instructions, I guess.
07:06Oh, and the instructions, yeah.
07:08Turn the heat up to a high.
07:10Instructions that some are finding tricky to follow.
07:13Till the raspberries start to release their juice.
07:17I've made jam, I think, once before.
07:19I think I'll be able to do it easily.
07:22Is jam meant to bubble?
07:23Yeah.
07:24Yeah.
07:24It's a high boil.
07:26And what are your interests?
07:28Well, I like tennis and swimming.
07:31OK, I'll test you, then.
07:32What's this?
07:33What am I doing?
07:34Front crawl.
07:34Yeah, front crawl.
07:35OK.
07:36What am I doing now?
07:38Breaststroke.
07:38I'm just opening the shower curtain.
07:40Oh, really?
07:40I've had to swim, and now I'm going to shower down.
07:42Oh, OK.
07:42All right.
07:43Oh, this is bubbling.
07:44Yay, that's good.
07:45Once the jam has reached the desired temperature...
07:48We use the Thermapen until it gets to 105 degrees.
07:52It needs to be spread onto a cool tray.
07:54Transfer to a shallow tray.
07:56...and left to set.
07:57Shallow tray.
07:58Putting it on this little panier to put it back in the freezer.
08:02I think it's meant to be thick, but I think it will thicken up when I put it in the
08:06fridge.
08:07Hopefully.
08:07I'm just going to put my jam in the freezer to chill and cool down.
08:12Hi, Nev.
08:13Oh, hi.
08:14Didn't see you there.
08:16The host for my sins.
08:18Yeah?
08:18How do you know if jam is jammy enough?
08:20You have to put it on a little plate in the fridge and then jab at it.
08:23It, like, wrinkles.
08:25Yeah, so my wife's a bit like that, but not the fridge bit.
08:27Oh, OK.
08:28She won't stay in the fridge.
08:29She won't stay in the fridge.
08:57Oh, thank you.
08:59That's my jam.
09:00Do you know how long it's left?
09:03I love a sandwich.
09:05My favourite is a BLT baguette.
09:07My mum made me this one for lunch.
09:09Here goes.
09:14Mum, I said a BLT, not a B-E-L-T.
09:1830 minutes, bakers.
09:2030 minutes?
09:21You're halfway through.
09:23Halfway through.
09:26That is terrifying.
09:27I'm going to check on my cake.
09:29I might just give it one more minute.
09:31I don't want it to be underbaked.
09:33I took it out a minute early because I think it's done already.
09:37It looks...
09:37While the sponges chill with the jams...
09:40Mix the egg whites and sugar in a glass bowl.
09:42..it's time for the least chill part of the challenge.
09:44So, right now, I'm making the Swiss meringue buttercream.
09:48Did I have to heat it in a microwave?
09:49For ten seconds at a time, until they reach 60 degrees.
09:52This will make the egg whites safe to eat.
09:55Eww.
09:56Eww.
09:57I'm at 58 degrees.
10:00It's stressful, this is.
10:0260.
10:03When it reaches the right temperature,
10:04the mixture must be whisked to stiff peaks.
10:07Butter whisk up this egg white, I think it is.
10:10I made buttercream, but I'm not made Swiss meringue buttercream.
10:13So, it's exciting.
10:15Yeah, well, this is the great thing about the tenes,
10:16is that you get to learn new skills, hopefully.
10:19Yep, definitely.
10:19I'm hoping to learn the skill of presenting.
10:22I think they're there.
10:22I think they're there.
10:23Thank you, thank you, Aila.
10:24I like Aila.
10:26I'm just waiting for this to go fluffy, but it's taking ages.
10:29It's fine.
10:32Only when the mixture is fully whipped...
10:34Butter.
10:35...should the butter be added.
10:37That is not looking good.
10:39Wait, Miko, what does your Swiss meringue buttercream look like?
10:42This right now.
10:43Oh, God, no.
10:45Mine's looking very yellow.
10:47Just whisk it until it's fluffy and then add it.
10:49Oh, God.
10:51Oh.
10:54Better be doing that.
10:55Yeah, that's not peak.
10:56Yes, finally.
10:57Yeah, it's good.
10:58That's scary.
11:00How's the first challenge going?
11:01I missed out a step, so...
11:03Oh, you missed out a step.
11:04Yes.
11:05So, first disaster.
11:07So, I'm just redoing it now.
11:08So, the pressure's on.
11:09Yes.
11:11Kitto lives in Dorset, where he likes to crochet animals and windsurf.
11:16But he sometimes gets put off by his big brother's rad moves.
11:22Whoa, Lillow.
11:23Whoa.
11:26Are you allowed to swim there at the moment?
11:27Yes, yes.
11:28It's just in Kent, there's a few problems, yeah.
11:31Often, if you're in the sea in Kent, you're not alone.
11:33Put it that way.
11:34Oh.
11:34Don't want to go into too much detail.
11:36Yeah.
11:38Oh, no.
11:39It's like mush.
11:41Do you know how much time you have?
11:43I love a sandwich.
11:44And my second favourite is a prawn one.
11:46I always like to check to see if there's plenty of prawns.
11:5015 minutes, bakers.
11:51Oh, gosh.
11:52You've got 15 minutes left.
11:53Come on, come on, come on, come on, come on, come on, come on, come on.
11:57Is it meant to be lumpy?
11:59Could I just go ask one of my friends?
12:01When they're happy with their buttercream's texture...
12:04Is yours lumpy?
12:05Wait, am I looking like that?
12:07Oh, it's done.
12:07Oh, you have got to rip it, you have got to rip it.
12:09OK, we're good.
12:11The bakers can start to assemble.
12:12Yes, come on, it's working.
12:14That is solid.
12:16Maybe I should have taken it out of the freezer earlier.
12:18Slice the sponge horizontally so you have two layers of square sponges.
12:22I don't know how to use this.
12:23That's good, I like that.
12:24That's sore.
12:25Yeah, I think that's sort of cutting cake.
12:27How am I supposed to use this?
12:29I'm not going to actually use one of them.
12:35Like that?
12:36Yeah.
12:36I think it's like a cheese slice.
12:38Cut each square diagonally, corner to corner, so you have four triangles.
12:42OK, I'll get it now.
12:43Paint a layer of buttercream on two triangles.
12:47Yes, I'm happy with it this time.
12:49Oh!
12:50Do you know how long's left?
12:52As I say, I love a sandwich.
12:54And if I'm really spoiling myself, I'll have a lobster roll.
13:00Ten minutes, bakers.
13:01Ten minutes?
13:02You've got ten minutes left.
13:04Now I need to put the cream on.
13:07Trokey, that's fresh.
13:09I'm glad I've only got two sandwiches to me.
13:11Precise piping is required to create the perfect illusion.
13:14I'd rather have this than my actual sandwich lunch.
13:17Yeah.
13:17I sometimes have a cream bun, but I paint it to look like a cheeseburger.
13:24Oh, that's nice.
13:26I'm going to spread it with this little knife.
13:28With the cream neatly spread, it's time to add the jam.
13:32Oh, gosh.
13:33I'll have to clean it up.
13:35Oh, this one's overflowing.
13:37The jam looks incredible.
13:38I wish I could start eating it right now.
13:41Oh, God!
13:43Look, should we interview him for the...
13:45Tell me, how are you enjoying Junior Bake Off so far?
13:48I'd like to eat more jam, really,
13:50and I can't manage to get close to any of the jam.
13:53All right, off you go.
13:55I'm going to try and cut it with this.
13:59I think I've sorted it, to be honest.
14:03Oh, gosh.
14:04This is not good.
14:05This is not coming out.
14:06Right.
14:07Now I need to put these together.
14:08Yeah.
14:09OK.
14:10I'm done.
14:11Does anyone know how you put a sandwich in a box?
14:14OK.
14:15OK.
14:15First one's in.
14:16First one's in.
14:16Right.
14:17There we go.
14:19Is there a bigger one?
14:20Mine doesn't fit.
14:22Come on.
14:23I'm trying to close it, but I think you'll close.
14:25I think I'm done.
14:26Yeah.
14:26I'm OK with it.
14:27One minute, bakers.
14:28You've got one minute left.
14:30Come on.
14:31Done it with one minute.
14:32Maybe a bit too much filling.
14:34Come on, come on.
14:35Just put it on.
14:36I'll flip it.
14:37I'm really annoyed that this box won't close, though.
14:39I think I put the sandwich in the wrong way.
14:41Oh, gosh.
14:42This is crumbling.
14:43It's fine.
14:43Oh, well.
14:44Oh, well.
14:44Too bad.
14:45Still not going in.
14:46Come on, come on, come on.
14:47Put it in, put it in, put it in.
14:48That's it, bakers.
14:50Nice kick mush.
14:52Time's up.
14:53There you go.
14:53Brilliant.
14:54There you go.
14:54Oh, brilliantly bad.
14:55You did it.
14:57Thanks.
14:58How are you so perfect?
15:00Were you supposed to put it on both sides, the cream?
15:02No.
15:02I only did it on one.
15:04Oh, jam's mint.
15:05Bakers, could you please bring your Victoria Sandwich sandwiches forward?
15:09And place them behind the photographs of yourselves on the front table.
15:13I think I put the sandwich in the wrong way.
15:15Yeah, mine was like that, so I had to, like, squeeze it in.
15:18So it's kind of just oozing out.
15:19Oh, yes, but it looks tasty, doesn't it?
15:21Because, you know, you don't want a dry sandwich.
15:23You want a nice, moist sandwich.
15:30The junior bakers will now face the judges for the first time.
15:33Nice to see them.
15:34It's Rav and Liam.
15:37Rav and Liam are looking for classic Victoria sponge cakes filled with Swiss meringue buttercream
15:42and raspberry jam, served to look like sandwiches.
15:46We've got completed sandwiches, don't we, Liam?
15:49All in the boxes as well.
15:50Let's do it.
15:51And they have no idea whose is whose.
15:54Shall we take it out?
15:55Yeah, let's do it.
15:58Cheers.
15:58Cheers.
16:01The sponge is quite overbaked.
16:03Mm-hmm.
16:03It feels more like a few-day-old sandwich.
16:07There's been a really good attempt at making the buttercream, however, it has split.
16:10Well, your jam in terms of flavour is really good.
16:13OK, next one.
16:16There's a really solid amount of jam in there.
16:19It's coming out all onto the front of the packaging.
16:22Loads of jam.
16:25The buttercream is excellent.
16:27It's really smooth and the jam is lovely as well.
16:30The sponge, however, there's something slightly off with the bake of it.
16:33Maybe even another two minutes in the oven.
16:38It's a little bit messy.
16:40Definitely a timing issue because one half of your sandwich looks how we want it to look
16:44and the other half is just a little bit all over the place.
16:49Fillings are good, but it's just your cake is slightly overbaked.
16:52And I think the jam could have done with a few more minutes longer because it's not clinging to the
16:56buttercream.
16:57It's a bit more like a syrup.
17:02OK, it's not the neatest, but I do like how your sandwiches are jam-packed with filling.
17:08Jam-packed.
17:09Jam?
17:09Jam-packed.
17:11I see what I did there.
17:12Yeah.
17:15The buttercream is well made.
17:17The jam is lovely too.
17:19However, I think the cake has been unevenly baked because one side of it is crumbly and the other one
17:24is quite firm.
17:27OK, the filling is not the neatest, but I do like how even your sponges are.
17:35Like your Swiss meringue, there's still little pockets of butter, so it wasn't mixed in correctly.
17:40And when it comes to the jam, I think it just needs cooking for longer because while some of it
17:45has held together, the rest has turned very syrupy.
17:48OK, next one.
17:50Going by visual, this one's supermarket-worthy.
17:54This looks really precise.
17:56We have lovely even sponges, a nice amount of buttercream and jam.
18:03The layers are thin, the sponge is well baked, the buttercream is really smooth, the jam is spot on.
18:08For this one, I have no notes.
18:10I would take this away and eat it.
18:12Really good.
18:16This one looks generous and plump and juicy.
18:20Lots of buttercream in there.
18:23The buttercream is lovely, the jam is nice too.
18:26Just be careful how you cut your sponges because if they were equal, this would have been spot on.
18:32OK, last one.
18:34I'd say, like, it's pretty neat.
18:36Yeah, good.
18:38Holds up pretty well.
18:42Swiss buttercream, really smooth, great texture.
18:45Your jam again is pretty much spot on.
18:47The sponges are just slightly uneven.
18:49Some bits are really tender and then other bits are slightly firm, but very good attempt.
18:53All right.
18:54Nice one, Bakers.
18:55Rav and Liam will now rank the sandwiches.
18:58That was very suspicious.
18:59That's not a big cost of luck.
19:00From last to first.
19:02In eighth place, we have this one.
19:06Elroy, what happened?
19:07Yeah, I shouldn't have mixed for longer.
19:09OK, but you know what?
19:10You've got the showstopper next, so...
19:11Yeah.
19:12In seventh place, we have this one, Niamh.
19:17Really good attempt.
19:19I like how neat this one was, but it was just because the buttercream was split.
19:22OK.
19:23Zachariah is sixth, Miko is fifth, Kitto fourth and Cole is third.
19:29Leaving Myla and Isla to see whose meal deal is the real deal.
19:33In second place, we have this one.
19:41Myla, really, really good attempt.
19:44Just could have been a little bit, Niamh.
19:46Yeah.
19:46Which means, in first place, we have this one.
19:51Isla, well done.
19:54Nice one.
19:56I had absolutely no notes for this.
19:58It was spot on.
20:00Well done, bakers.
20:01Come and have a look at each other's bakes, and we'll see you later on for the showstopper challenge.
20:07Well done.
20:09So happy that Robin and Liam thought my bakes were really good, and it's just an amazing feeling.
20:13Well done, Cole, nice one.
20:15I can try it?
20:16Yeah.
20:17I came in third place, and I'm feeling pretty good about it, because, I mean, it's better than last, isn't
20:24it?
20:25What do you think?
20:26Oh, it's banging.
20:27Can I try it with some juice?
20:27Yeah, of course.
20:28What?
20:28Er, well, not ideal, but I'm still feeling alright, so, yeah.
20:37Just the showstopper remains before Rav and Liam decide who is today's star baker, and who will be leaving the
20:43competition.
20:48Welcome back, bakers.
20:49For your showstopper challenge, Rav and Liam would like you to be doubly lucky.
20:54I can see you've all brought your lucky mascots with you to the tent.
20:57Well, now's your chance to reimagine those in cake.
21:01I brought my lucky mascot with me this year.
21:03Yeah, 15 bottles of red wine.
21:06Your cake must have at least two layers of sponge and one delicious filling, but you may choose any flavours,
21:12fillings and decorations you like.
21:14So long as when the judges see your cake, they can see the resemblance to the real thing.
21:18You have two hours in which to make your my lucky mascot cake.
21:22On your marks, get set, bake!
21:29I'm obviously a bit nervous, but I've practised this many, many times.
21:35My cake is called Ed Sheeran, the sheep cake.
21:38He's my favourite sheep in the whole world.
21:40I always take this one on holiday, so that's why I've chosen to make it.
21:44For the bakers' first showstopper, we want them to show off who their mascot is in cake form.
21:50This is my caterpillar. I've crocheted this myself.
21:53I want to know why these mascots mean so much to them.
21:57I take him into my exams and anything that's quite pressure-filled.
22:01We'd like the crumb of the cake to be moist, light and to melt in the mouth.
22:06No, I've lost the eggshell.
22:08It shouldn't feel dry at all or claggy.
22:11I think I'll be fine.
22:13When it comes to flavour, be a little bit experimental.
22:17A beetroot sponge.
22:19Put in a zest through their cake batter, complement it with a buttercream, a ganache, a jam or something else
22:26like a curd.
22:27Listen, out of the husky, I'm doing cupcakes.
22:30Making shapes like a cake can be very difficult.
22:32My advice to the bakers today, get your cake cooled so you can carve and decorate and it'll just be
22:37banging.
22:39I'm sure that the bakers have practised this over and over again because it is their first challenge.
22:43I'm actually really confident right now.
22:45So, I've got high expectations.
22:47Fingers crossed, your mascot will bring you luck.
22:49I've just got a cake batter on my head.
22:53Isla, first showstopper, tell us about your mascot cake.
22:57I'm doing a husky because my uncle has a husky and I was never allowed a husky so this is
23:03my second best option.
23:04And it's going to be a chocolate cake with a raspberry buttercream and a raspberry compote in it.
23:08That's what I'm hoping it looks like in the end.
23:10Sick, sick.
23:10Yeah.
23:12If her baking is anywhere near as accomplished, as her piano playing, Leeds girl Isla is in with a shot
23:21at the main prize.
23:24She's adding coffee to enhance the chocolate flavour, making her own raspberry compote and piping her husky Kaiser's face with
23:31a standard buttercream.
23:33But your technical was so good.
23:35And you nailed that Swiss meringue buttercream.
23:37So why would you not make it now?
23:38I've never made Swiss meringue buttercream before.
23:40That was my first time making it.
23:42So what are we saying then? Potential star baker?
23:45Hopefully.
23:45Alright, see you soon. Goodbye.
23:47Thank you. Bye.
23:48I'm going to get this in the oven now.
23:50If Isla or anyone else has designs on being today's star baker.
23:53They're going into the oven for about 35 minutes.
23:58It'll pay to get their cakes in the oven as soon as possible.
24:02I've got to set the timer, I want to put my cake into them.
24:04This will ensure they have plenty of time to cool and decorate them later.
24:08So I was baked for 28 minutes.
24:11But I'm going to put it in for 26.
24:13Because then the technical of my cake was over baked.
24:15So I don't want to do that again.
24:17Hello, Niamh.
24:18Yeah?
24:18How did you find this morning?
24:19I don't know.
24:20It was a bit difficult.
24:21It was the first challenge, wasn't it?
24:23So a lot of it is just getting used to the sort of layout and the buttons and the telephone.
24:30Should you be calling anyone at this moment?
24:32It's quite an important time to be perhaps working on your recipe.
24:35If it's an important call, take it.
24:37Might be your agent.
24:38Might be my agent.
24:39Who knows?
24:40Lemon's the order of the day in Niamh's cake.
24:43Three tiers of sponge will be arranged horizontally,
24:45while fondant icing will recreate her mascot's feline features.
24:49So my mascot is that sparkly cat.
24:52Seems to be in some sort of trance-like state.
24:55Oh.
24:57I need to multitask this.
24:58I'm just going to whip this whilst I'm cooking the raspberry compote.
25:02With their cakes in the oven, the bakers are moving on.
25:05Waiting for the cream to melt into the chocolate so I can mix it in the fridge and then whip
25:09it.
25:09To their sumptuous fillings.
25:11Oh, gosh.
25:13It's raining strawberries and they're good.
25:15Gosh, these are very frozen.
25:16But a couple of bakers...
25:18I know some people have got their cakes...
25:20Oh, gosh.
25:21..are lagging behind.
25:22Five-second roll.
25:23Erm, in the oven.
25:25This is my first cake, so I'm just kind of like...
25:27So I can see why you're rushing.
25:29Yeah.
25:29But I'm getting the cake back everywhere.
25:32And I can't believe you're in front of me, too, rather than Liam.
25:35I've always seen you on the TV.
25:36Hey, Myla.
25:36Dream.
25:38Dream.
25:38I know.
25:39I'm just...
25:40I'm such a fast-talking.
25:42Myla should know all about the importance of breath control.
25:44Sunk your teeth into me.
25:48Oh, my...
25:49From imitating her pop idols.
25:51Dream, crush your...
25:54Sheeran will appear in the form of a raspberry and white chocolate sponge,
25:58with puffed rice and marshmallow legs,
26:00and a lime buttercream filling.
26:03Oh, no!
26:04He's coming up!
26:06What happened here?
26:08Yeah.
26:08So, powdered sugar is all over Ed.
26:12Oh, no.
26:13Oh, no.
26:13Poor Ed.
26:14He's got a sugary leg.
26:15Yeah.
26:15That's not good.
26:16He looks like he's had quite a lively life, Ed, I might say.
26:19Yeah.
26:19Yeah, he has.
26:21As Myla joins the rest of the bakers, making their lucky mascot fillings...
26:26And has he been lucky for you?
26:28No.
26:31Kitto is still hard at work...
26:34My goodness!
26:36..with the cakes themselves.
26:38Oh, gosh, no, I forgot a step.
26:40I need to add the flour.
26:41The flour in it just stops it from sinking a bit.
26:44Oh, gosh, there's a hole.
26:47Kitto's Gatto pillow will be flavoured with thyme and frozen raspberries.
26:51A jam sandwich cake will form its head,
26:53while a segmented Bundt cake will be arranged in the shape of a tail.
26:58It's good, though, that you're making a cake in the shape of a caterpillar.
27:02Yes.
27:02Because it's about time someone gave Colin a bit of competition,
27:05because he's had the monopoly on...
27:06Yeah, well, my cake is better.
27:08You know, I know Colin a bit, the original caterpillar that...
27:10Yeah.
27:11Yeah.
27:13Yes, but...
27:14It's changed, it's changed a lot.
27:16I'm not going to lie, it's quite a big arse making a 3D octopus in two hours,
27:21but from what I've come up with, I'm confident.
27:24Yeah.
27:24Most of the bakers are making animal mascots.
27:27This is Mary.
27:28One exception is Cole.
27:30When it asked me to bring a mascot,
27:31it said something that inspires you to be where you are today,
27:34so that's what I brought.
27:36And that's not all he's brought with him.
27:38I've brought my own jam in.
27:39I'm making, like, a jam buttercream to go in between the cakes.
27:43And if I made jam it, it would take ages to cool down,
27:46so I wouldn't be able to be doing this now.
27:49Cole's making a drum-shaped version of the Victoria sponge he made this morning.
27:54Hey, Cole, can you play us a tune?
28:04There.
28:05That's all I can play with.
28:07I can't really do what else we like, can I?
28:08Man like Cole.
28:11Do you know how much time you have left by any chance?
28:15I love mascots.
28:16And, of course, we've got the new Bake Off mascot, JB, the Bake Off bun.
28:20The only problem is that the costume hasn't got any eye holes,
28:22so he keeps walking into things.
28:28Halfway through, bakers.
28:29One hour left.
28:30One hour?
28:32Oh, it's me.
28:32Yeah.
28:33Do you mind?
28:34Wait.
28:35Stop that.
28:36Oh.
28:37The bakers must take care when removing their cakes from the oven.
28:40Yes.
28:41If they're underbaked...
28:43I think that's OK.
28:44..they will be raw in the middle.
28:45Quite good.
28:47...overbaked, and they will be more biscuit than sponge.
28:50I'm just going to take them out.
28:50I hope for the rest.
28:51They're quite crisp on the edges, so...
28:53OK, perfect.
28:55..with time already short...
28:56I'm just putting these in the freezer to make them cool down more.
29:00..the freezer offers a great way to speed up cooling down.
29:04The tray doesn't fit in.
29:05Oh, God.
29:06..allowing the bakers to focus...
29:08It's like slime.
29:09..on their decorations.
29:12So, now I'm just making the snout for the skew.
29:15I'm just making the Rice Krispie Treats for the tentacles.
29:19They're going to have to be a bit small,
29:21but they will look like tentacles in the end.
29:23Let's try the first note, so it's like...
29:26When not baking, Elroy can be found harmonising...
29:32..with his big sis.
29:36Ginger buttercream will crumb coat Elroy's vanilla sponge octopus.
29:40Black and white fondant icing and puffed rice tentacles
29:43will complete the aquatic illusion.
29:45I think that donkey needs to see the vet, don't you?
29:49Er...
29:50How did you get on this morning?
29:52So, I came eight out of eight.
29:55Oh.
29:55It's not ideal.
29:56No, but...
29:57I have optimism.
29:59Yes, you're a survivor.
30:00Yeah, I'm a survivor.
30:01Not going to give up.
30:01Yeah.
30:02But things are looking less optimistic.
30:04Oh, my Lord.
30:06Oh, my gosh.
30:07All my cake's back in.
30:08For Ed Sheeran and the Gatto Pillar.
30:10So, I'm just putting them back in because they are actually underbaked,
30:15which is very annoying.
30:17Shall I use this?
30:18Yeah.
30:18Great idea.
30:20Mylar, don't forget to breathe.
30:23Luckily, this is looking really good, I think.
30:25Let's hope so.
30:29Mmm...
30:30Mmm...
30:31Mmm...
30:31Mmm...
30:32Mmm...
30:32Mmm...
30:32Mmm...
30:34Mmm...
30:34Mmm...
30:35I mean, the ins...
30:36Oh, gosh.
30:38The inside of the bunch cake might also be underbaked.
30:45OK.
30:53Right, there's in.
30:55My cakes are in.
30:56Call me.
30:57Not a moment too soon...
30:58Oh!
30:59They're called much better than they do at home.
31:02...as a warm sponge...
31:03I am hoping that the inside will be cooked enough.
31:07...will turn any decoration to molten mush.
31:10How long do we have left?
31:11Has anyone seen JB, the Bake Off bun?
31:15He's wandering around somewhere, and because the costume hasn't got any eye holes,
31:18he keeps bumping into...
31:20Bumping into things.
31:23Mind you, still smiling.
31:25Bless him.
31:2730 minutes, bakers!
31:28OK.
31:29You've got 30 minutes left.
31:31While Kitto returns to the freezer,
31:34the other bakers are starting to assemble their showstoppers.
31:37They're still a bit warm, but I've literally got 30 minutes left,
31:40and I have not even...
31:42Oh, wow, that's hot.
31:42...put the buttercream on.
31:44Something smells amazing here.
31:45How's the sponge getting on?
31:47With the exception...
31:48Happy.
31:48...of Miko.
31:50Bit longer.
31:51Yeah.
31:52...who is still waiting on the oven.
31:53I think it's all in the cooling of the cake, isn't it?
31:56Yes.
31:56Because everything else looks really prepared.
31:58Otherwise, this might melt inside the cake.
32:00Yeah.
32:01Miko is depending on a rapid chill of her sponge,
32:04otherwise Mary the lamb is going to see all of her buttercream fleece melt away.
32:09Mary, of course.
32:10Named after Mary Berry?
32:11No.
32:12Mary had a little lamb.
32:13Oh, the...
32:14Yes.
32:14The nursery rhyme.
32:15Mmm.
32:16I just thought maybe it was Mary Berry,
32:17because it's got that white fleece.
32:18It could be.
32:19Yeah.
32:20Could be.
32:21Miko and most of the other bakers...
32:23A little bit of orange extract.
32:24...are depending on extracts and jams.
32:26My raspberry glaze that I'm going to put on my bunge.
32:30To bring freshness to their cakes.
32:33Oh, it's leaking out a bit.
32:35Oh, God.
32:37But Zacharia is filling his with something more robust.
32:41I accidentally forgot to chop strawberries,
32:46which means that they're whole strawberries,
32:50not cooked strawberries.
32:52Zacharia's mascot, Acey, represents his love of tennis.
32:56He's baking him in beetroot sponge
32:58and pairing him with an all-England favourite
33:00of strawberries and cream.
33:02It's allowed to play indoor tennis.
33:04So, for instance, you get three points if you hit the telly.
33:07Four points for a microwave.
33:08All inside your house?
33:09Yes.
33:10Indoor tennis, yeah.
33:11I always give myself two points
33:13if my nan can catch it in her mouth.
33:15Ooh.
33:16Yes.
33:17Oh, look at that.
33:18Fantastic.
33:18Like a Christmas pudding.
33:20While Zacharia...
33:21Oh, dear.
33:23Elroy...
33:24It's almost like a chainsaw, Kate.
33:25...and of Myla...
33:27Oh, that's clean.
33:27That's very good.
33:28OK.
33:29...give their cakes a trim to ensure a neat and even finish.
33:32Oh, what am I doing?
33:35The piping is my favourite part.
33:37Most of the others...
33:38Hurt your hands after a bit.
33:40...are pushing on with their decorative elements.
33:42So, my buttercream's looking really nice.
33:45Oh!
33:47It's fine. Nothing touched the floor.
33:51I'm open to join a band.
33:53Well, this is a good advert for you.
33:55Playing the drums is a great way to make friends.
33:57As long as you don't play when the guitarists are tuning.
33:59Right, yeah.
34:00It's all sorts of politics.
34:02Then they crash out and get hot.
34:04This is going very wrong, guys.
34:06It's all gonna melt.
34:08All right, I'm taking it out of the oven now.
34:10Oh, just a cake was too hot when they came out.
34:14Yeah, it's cracking.
34:16How long do we have left?
34:19I'm a bit worried about JB the Bake Off Bun.
34:22Uh-oh.
34:23He's heading towards the main road.
34:28Yeah.
34:30We might have to change it from JB the Bake Off Bun
34:33to JB the Bake Off Pancake.
34:3715 minutes, bakers!
34:39Oh, no.
34:40You've got 15 minutes left.
34:43As Kitto and Miko...
34:45In the freezer!
34:46..hope for a quick chill...
34:49..the other bakers...
34:51Sorry, sprinkles have gone inside the fridge.
34:54..have time to add their finishing touches.
34:57I've never been the best at putting fondant around a full cake.
35:02I'm gonna put a dowel in it.
35:04..and really show the judges...
35:08..what they can do.
35:10There we go.
35:12That looks really strange.
35:14That's the best I've had the patch to cake off, so...
35:18Oh, I forgot to put the fondant on!
35:21Oof!
35:22How much time do we have left?
35:23Ten minutes, bakers!
35:25Topics.
35:25You've got ten minutes left.
35:28Please!
35:30Oh, no.
35:32It's underbaked in the middle.
35:34I think I might cut out the middle because it's a bit underbaked, so...
35:37..and just fill it with sprinkles.
35:40Let's hope that this works.
35:42I mean, it's quite a good way to save the cake.
35:45Adding some jam.
35:47Stick on the legs.
35:49Collar.
35:49Forgotten about the collar.
35:51I've never rolled so fast in my life.
35:53My octopus is gonna be pink.
35:55Okay, okay.
35:56I can do this.
35:58Get it in a good position.
36:01Slip it on.
36:02Smudging it on with gloves.
36:04Hope for the best.
36:05Gosh.
36:06This is a disaster.
36:08Oh, it's splitting, it's splitting.
36:10Yours is looking brilliant.
36:12Yours too?
36:13No, it's not.
36:16I've just put the cake in the fridge because the buttercream was melting on it.
36:21Three minutes, three minutes, three minutes.
36:23Okay.
36:23No, no, no, no.
36:25One minute, bakers!
36:27You've got one minute left.
36:29Oh, gosh.
36:31I absolutely need to see that.
36:33I'm allowed to bring on the tentacles.
36:34Do you need any help?
36:35Do you think that you could just put these around?
36:37Yeah, just...
36:38Face!
36:39Face!
36:40The face!
36:40I really don't like the ears.
36:42Sorry, my hands are a bit dirty.
36:43It's fine, it's fine.
36:46Eyes.
36:47Place on the ears.
36:49It's all melted.
36:50That's it, bakers.
36:51Time's up.
36:53Step away from your bakes.
36:55Game set.
36:57The front bit is presentable.
36:59The back bit, maybe not so much.
37:01I hope the judges don't notice that my buttercream is a bit melted.
37:05I mean, they'll probably notice that.
37:07So cute.
37:09Liam and Rav will say that it is a bit messy.
37:13We can't even tell the difference.
37:15It looks good.
37:16It tastes nice.
37:18It don't look good, actually.
37:19I don't know why I said that.
37:27The bakers' lucky mascot cakes will now be judged by Rav and Liam.
37:33Kitto, could you please bring your mascot cake forward for judging?
37:36Would you mind helping me, Harry?
37:38Yes.
37:39Happy to help.
37:41Mmm, that's quite a big thing.
37:43Oh, gosh.
37:44Knocked off some raspberries there.
37:46Kitto, tell us about your mascot cake.
37:48My mascot is a caterpillar and it is lemon, raspberry and thyme cake.
37:57Despite it being a little bit messy, it still does look pre-appetising.
38:04Mmm, good layering.
38:08Just give me a little bit more lemon in the actual sponge, but in terms of texture and your flavour
38:14combination overall, really good.
38:17Really good.
38:18Kitto, I think you've done a fabulous job on that cake.
38:21It's really moorish, it's nice and soft, it's full of flavour, it can be eaten on its own or with
38:26a bit of buttercream and personally I think that the balance is great.
38:31Thanks.
38:36My mascot is a white, sparkly cat.
38:40I love the detail when it comes to the face and for your first showstopper, really good.
38:44It's got lemon cake layers and lemon buttercream.
38:48The sponge is really, really soft and the lemon flavour isn't too overpowering but it's also totally there.
38:53And in terms of texture and taste, spot on.
39:01Look how I think it looks very neat.
39:04It's a vanilla sponge with a raspberry jam buttercream.
39:09Layers are great.
39:11The cake texture is completely flawless, it's really well baked, it's really light, it's really fluffy.
39:17Your raspberry buttercream, it's not too sweet, however, you didn't make your own jam, did you?
39:22We need you to make your own jam because you made it this morning so we know that you're more
39:26than capable.
39:27But apart from that, really good bro.
39:30Thank you so much.
39:36In terms of looking like your mascot, it's got a pretty high likeness.
39:41So it's white chocolate.
39:43Raspberry and lime.
39:44The layers are incredibly neat and they are even.
39:48The first three layers are baked but it's just that bottom layer, it's just slightly underbaked.
39:54I like that you have those chunks of raspberry in there and there's chunks of white chocolate in there.
39:59You've really dialed up the flavour in the sponge and that's very hard to do.
40:03It's also very hard to construct a nice 3D structure like this, so well done.
40:12So my mascot cake is a tennis ball.
40:16I don't know if it actually looks like a tennis ball, the markings reminds me of a massive smile.
40:21However, I like that it's kind of a bit jiggly, so it's animated, it has its own personality.
40:26Can you tell us the flavours please?
40:28Beetroot sponge, strawberry cream.
40:32A beetroot cake, I don't think we've actually had any of those in the tent before.
40:36So I applaud you for doing that on your first challenge.
40:39I think because it's slightly warm, it's almost cooked that strawberry filling.
40:43I think it would have benefited from being a bit cooler.
40:46But great attempt.
40:48Nice one.
40:53The tentacles should have been a little bit longer.
40:56Currently they look like eight shoes.
40:59I understand.
41:00I used vanilla cake and ginger buttercream.
41:05Ginger brings a bit of fire and obviously your buttercream is naturally sweet, so it's a great balance.
41:10The sponge texture is slightly off on all of them.
41:13You can see the ripples of fat in the cake where it hasn't come together properly.
41:17So next time, just work on the sponge.
41:24Your buttercream all over the top has melted, but the elements where it hasn't melted I can see what a
41:30beautiful texture it is.
41:31For the sponge I did orange and confetti cake and for the filling I did chocolate whipped ganache.
41:38Okay, the chocolate ganache and the combination of the orange, it's a classic, it's one of my favourites.
41:43Really good.
41:43Your sponge is still warm because you baked your dome in one massive tin, right?
41:48Yes.
41:48Try to bake it over multiple tins.
41:50Less baking time, more time to cool, more time to decorate.
41:53Yes.
41:54The cake is great because it's not too sweet and you need that in a cake like this.
42:04It looks like a professional cake.
42:07The amount of time and effort you've gone into creating all of the different colours and patterns is really remarkable.
42:13It's a chocolate cake with a raspberry buttercream and raspberry coolie.
42:18The buttercream inside has melted slightly.
42:21It's dissolved into the cake.
42:23The buttercream on the outside, the texture is beautiful and it's really held up.
42:27But that chocolate cake alone, moist, it's rich, it's decadent.
42:35So good.
42:36Well done, Ayla.
42:39You're amazing.
42:41I really, really want to be Starbaker because I want to hit the ground running and keep running.
42:45I am very happy with my result.
42:48I think I might be in line for Starbaker but I'm not getting my hopes too high.
42:53I have to up my games a little bit now.
42:56Yeah.
43:05Well done, Bakers, you got through your first day.
43:08Now, Rav and Liam have put their heads together and today's Starbaker is...
43:21Ayla.
43:23Congratulations.
43:24Well done.
43:28Now, normally we don't send anyone home on the first day but as you know, things have changed.
43:33It's a very different world to last year's.
43:35Mr. Trump and his tariffs, the business model of course for Channel 4 has had to change with it.
43:43The person going home is...
43:46There isn't one.
43:47I'm kidding.
43:48You're all coming through.
43:49See you tomorrow.
43:51See you tomorrow.
43:52Did you have a good first day?
43:54Yes.
43:55Well done, Ayla.
43:56I love it, Ayla.
43:58I was so surprised about being Starbaker when Harry Hill said it.
44:01He was looking around at everyone and he looked at me in locked eyes and I was like...
44:05We chose Ayla as our Starbaker today because she came first in the technical and to her showstopper, delicious.
44:13It would have been a robbery if you didn't get it.
44:16From here it's just upwards and onwards.
44:19Yours was very good.
44:20Yeah.
44:20These bakers are incredibly strong.
44:22I mean, we've seen a multitude of different cakes, different flavours that we wouldn't always expect to see on day
44:27one.
44:27So I have very high hopes.
44:29Next time.
44:31It's getting messy.
44:32It's biscuit day.
44:34Liam's technical is full of surprises.
44:36I've never made sprinkles before so this kind of terrifies me.
44:39And whilst the showstopper looks 20 years into the future...
44:43I see myself being a businessman.
44:46Especially if you're on Dragon's Den, not Junior Bake Off.
44:48By the end of tomorrow...
44:50Oh no, it's wonky.
44:51I think it might be a little bit...
44:53One baker will have reached the end of the road.
44:55Oh my gosh.
44:57I'm just going to pretend that never happened.
45:25I'm just going to pretend that never happened.
45:25I'm just going to pretend that never happened.
45:26I'm just going to pretend that never happened.
45:26I'm just going to pretend that never happened.
45:27I'm just going to pretend that never happened.
45:27I'm just going to pretend that never happened.
45:28I'm just going to pretend that never happened.
45:28I'm just going to pretend that never happened.
45:28I'm just going to pretend that never happened.
45:28You
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