- 13 hours ago
Junior Bake Off - Season 11 - Episode 11
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00:00Right, you bring that one over here, Liam.
00:02No, this one should be back.
00:03Rav, you bring that one over.
00:05Here?
00:08That'll have to do, I suppose.
00:10Welcome to Junior Bake Off.
00:13That's what I call a boss job.
00:15Right.
00:17Better get on with that, I suppose.
00:19Last time.
00:20Get those pasties out of the oven now.
00:22It was pastry that stood between the bakers
00:26and a place in finals week.
00:28Dun, dun, dun!
00:29Penelope rose to the occasion.
00:31Penelope!
00:32And became star baker.
00:34But Ethan was deflated.
00:35They haven't risen.
00:37And had to leave the tent.
00:38You've been so much fun in the tent.
00:40We've loved having you.
00:42I remember this experience forever.
00:45This time.
00:46I feel like Willy Wonka.
00:48It's mash-up day.
00:49Can't wait to try this.
00:50The bakers get mixed up.
00:52They're literally liquid.
00:53When classic meets viral trend.
00:55Caffini.
00:56Pastry.
00:57Cataphia.
00:58Issh.
00:59You're sort of random.
01:00And in the showstopper.
01:02One baker will be caked in glory.
01:04It's like eating silk.
01:06One another's dream of staying in the tent.
01:08Oh, Lord.
01:10Desserts them.
01:11It's rock solid.
01:12I want my mum.
01:19The top four bakers from each heat return to the tent for finals week.
01:23I'm so excited.
01:25Yay, it's finals week.
01:28I'm so proud of myself.
01:29I just lie like this in bed.
01:31Yeah, there's no sand mixers.
01:33Today we'll see how the two heats have come together.
01:35It's going to be so exciting and I'm just going to have a lot of fun.
01:38And today they face mash-up day.
01:40What do you think it is?
01:41How about a cheesecake cake?
01:43It's a mash-up of the two heats and it's mash-up day.
01:46I'm up against 14 years and I'm the youngest here.
01:49Bit nervous but very excited.
01:51Good luck, everyone.
01:52It's not a theme like cake or biscuit.
01:55It's mash-up.
01:55Does pineapple on pizza count?
01:57Because I like pineapple on pizza but some people absolutely despise it.
02:05Morning bakers, welcome to finals week.
02:08We've got bakers from week one, we've got bakers from week two.
02:12But which is better?
02:12There's only one way to find out.
02:14Fight!
02:16Of course not.
02:17But with bakers from both heats, it's only right that we kick off with mash-up day.
02:22And your technical challenge has been set by someone who is occasionally frazzled but never mashed.
02:27It's Raph.
02:29Do you have any tips for our bakers today?
02:31British classic meets viral in this unique collision.
02:35Bakers, please layer with immense precision.
02:39Well, it is a technical challenge.
02:41It's judged blind to make like a blacksmith with a new horse and shoe.
02:46For your technical challenge, Raph would like you to make a Dubai chocolate millionaire's shortbread.
02:53Combining the pistachio and katefi pastry filling of Dubai chocolate with the classic crumbly shortbread base of millionaire's shortbread.
03:00Topped with a layer of glossy, shiny chocolate.
03:04Raph is looking for clean edges and a gleaming finish.
03:08You have one hour in which to make Raph's Dubai chocolate millionaire's shortbread.
03:13On your marks, get set, bake!
03:16Oh, no.
03:18Mash up there.
03:19Not that fun.
03:21The bakers have all been given the same ingredients.
03:23I see that there's tahini here.
03:25And basic recipe.
03:27Right, grind the pistachios.
03:30For Raph's viral makeover of the millionaire's shortbread.
03:33This is such a cool challenge.
03:35Pistachio chocolate.
03:36It's from Dubai and it went viral because of the ASMR and the crunch.
03:41Pistachio spread is now so expensive because of this.
03:44Dubai chocolate and shortbread, I've never tried that before but it sounds really good.
03:47To make the shortbread, add the flour, sugar, butter, ground pistachios.
03:52One tablespoon.
03:54Don't add all the pistachios.
03:56I love Dubai chocolate but I've never, like, made it so I'm really looking forward to it.
04:04Raph, what do we have?
04:05Because it's mash-up day in the tent, we've decided to combine two wonderful things.
04:10The viral Dubai chocolate and a millionaire's shortbread.
04:13Dubai chocolate?
04:14Yeah.
04:15You must have seen the trend, Liam.
04:16Have you had one before?
04:17Do you know what?
04:18I actually haven't.
04:19Oh.
04:20Well, the magic about this is this wonderful kataifi filling.
04:24You know that pastry that looks like really thin noodles?
04:27Yes.
04:27That dried and crisp with this lovely pistachio.
04:31But here you also get biscuit.
04:33What did the bakers start with today?
04:35The shortbread first?
04:35Yeah.
04:36They are making this shortbread dough in a food processor today.
04:39What's the filling?
04:40The bakers make the filling by melting white chocolate.
04:43Then they have to mix through their pistachios.
04:45And this lovely crisp pastry kataifi.
04:48And then you just top it off with some chocolate.
04:50Exactly.
04:51They have to make sure that there's the right amount of shortbread, filling and chocolate.
04:56Shall we?
04:56Let's do it.
05:00Mmm.
05:01Love that.
05:02Yeah.
05:03The shortbread is crumbly.
05:04The kataifi filling as well.
05:05Slightly salty.
05:07Ackbanging.
05:08So the bakers have to make 12 of these.
05:10Uniform, precise, clean cut.
05:12Yes, they do.
05:13Tricky.
05:14Really tricky.
05:15But they might eat one because they're so delicious.
05:17But we need 12.
05:18We need 12.
05:19I would be tempted to just spoon this filling straight into my mouth.
05:26This definitely looks like a dough.
05:28I'm looking wild at everyone else from going.
05:29With their pistachio shortbread dough ready.
05:33It's looking green.
05:34The bakers can shape their biscuit bases.
05:37Divide the dough into 12 equal pieces.
05:40I'm just going to put it into a ball so it's easier for me to divide.
05:43If they overfill their moulds, their biscuit base will be too thick.
05:46I'm really bad at seeing if things are equal or not.
05:49So some of these are very, like, different.
05:52But underfill them.
05:53I think that needs a bit more.
05:55And the biscuit will be overpowered by the katafi filling.
05:58I'm adding it slowly until they all look even.
06:02Morning, Penelope.
06:03Morning.
06:04It's exciting, is it, to be here again for finals week?
06:07Yeah, it's gotten harder, so I have to up my game.
06:11You do have to up your game because you've got a whole load of new bakers
06:14that you'll be competing against.
06:16Yeah.
06:16Of course, you're the reigning star baker from Heat 2.
06:20Isla there, you know Isla.
06:22Hi, Isla.
06:22Welcome back.
06:23She's the star baker from the first week.
06:25Oh.
06:26Two star bakers.
06:27Cool.
06:28How about an arm wrestle?
06:30OK, I'm happy with them.
06:31I'm just going to put these in the freezer for five minutes
06:36and I think that's just for, like, sort of even baking.
06:39And I'm just doing my pistachio filling now.
06:42The highlight of this mash-up is the filling,
06:44the viral Dubai-inspired pistachio chocolate.
06:47Melt the white chocolate in the microwave.
06:50So I'm doing it in ten-second intervals
06:51so the chocolate doesn't burn.
06:53Once melted, add in the remaining grand pistachios.
06:56I've actually made Dubai chocolate before.
06:59I am a bit confident.
07:00I've never really got the hype around it.
07:03Pistachios and pastry in chocolate.
07:07It's sort of random.
07:08This Dubai chocolate thing.
07:11Yeah.
07:12So have you heard of this?
07:13I have heard of it.
07:14Oh, you have?
07:15I am on social media.
07:17Got it when I was 13.
07:18Do you like the algorithm?
07:19Not really, no.
07:20I feel like the algorithm knows me better than I know myself these days.
07:23What does it say on your algorithm?
07:25Hair transplant treatments.
07:28Come in.
07:29Bigging it up.
07:30I'm going to go at the host.
07:32Sorry.
07:34Then add in the tahini and pistachio extract.
07:38Dubai chocolate is famous for its pistachio flavour.
07:42It smells nice.
07:43Oh, wow.
07:45Oh, it smells like, you know, that car fish.
07:48It smells like that.
07:49And then I add in the catafi here.
07:52Add the caffini pastry.
07:55Catafi.
07:56Nico, how do you say the catafi?
07:59Oh, catafi.
08:01Catafi.
08:01Catafi.
08:02Catafi pastry.
08:04Small philo-like strands of catafi pastry.
08:08It sort of looks like instant noodles, but bashed up.
08:11I thought it looked a bit like all bread.
08:14Provide Dubai chocolate's signature crunch.
08:18Oh, my God.
08:18I can't wait to try this.
08:20Looks a bit, doesn't it?
08:22What?
08:23Looks a bit green and slimy.
08:25Yeah, that's true.
08:26How does it feel compared to last week,
08:29knowing that it's finals week?
08:31Now there's more pressure.
08:32It's another week in a tent, but you're match fit now.
08:35That's the way to look at it, perhaps.
08:36Yeah, a bit of rest.
08:38Again, the match.
08:40Come on, come on.
08:42That's it, yeah, that's it, yeah.
08:43Oh, not so hard.
08:44Oh, oh.
08:45Oh, it's a bruise.
08:46Look, there's a bruise.
08:47Oh, man, I'm sorry, Harry.
08:48Get filled and nurse.
08:52The Millionaire Shortbread has so many rich ingredients,
08:55it's obviously incredibly valuable.
08:56Fortunately, I'm a member of the MSB.
08:59That's the Millionaire Shortbread Bank.
09:04It's that card.
09:06Oh, it's saying insufficient.
09:07I haven't got enough to get out Millionaire Shortbread.
09:10I'll have to make do with a few hobnobs instead.
09:13There we are.
09:1430 minutes, bakers.
09:15You're halfway through.
09:16Oh, no.
09:18No, it was not the same.
09:20Right, so I'm going to change my attention back onto the Shortbread.
09:24So these can go in the oven now.
09:28Whoops.
09:28Can you help me put my glove on?
09:29It can be slippery, yes.
09:31Yeah.
09:32Oh, OK.
09:32I'll put it on.
09:34OK, we need to put it in together then.
09:36Here we go.
09:37This is ridiculous.
09:38In we go.
09:38I never signed up for this.
09:40There we are.
09:40There we go.
09:41Well done.
09:42With their biscuits in the oven.
09:43We're 12 to 14 minutes.
09:45The bakers can move on to the final layer of their Millionaire Shortbreads.
09:49I just need to make my chocolate top him.
09:52I'm getting hyped up now.
09:54Melt the dark chocolate in the microwave.
09:56Once melted, stir through the coconut oil.
09:59Yeah, that's melting.
10:00Why is it called Millionaire Shortbread even?
10:03I'm not sure, you know.
10:05I think because it looks kind of fancy, doesn't it?
10:07But like it's not that fancy, otherwise it would be Billionaire Shortbread, wouldn't it?
10:11Because I can't really imagine Billionaires eating Millionaire Shortbread.
10:15They wouldn't want to, would they?
10:16Because it would be like lowering their standards.
10:18You wouldn't say to Elon Musk, you fancy a Millionaire Shortbread?
10:21No.
10:22He'd just laugh in your face.
10:23Yeah, and he'd want to go out to get some caviar and fancy stuff.
10:26Yeah, caviar shortbread.
10:27Yeah, that should be probably a thing for fancy people.
10:30Yeah, maybe we should work on that.
10:33One, eight, nine, seven.
10:36Mary Perry's date of birth.
10:38Sorry, I've had a payment through, so.
10:40I should be getting my Millionaire Shortbread any moment.
10:44Oh, there it is though.
10:45Lovely.
10:47Millionaire Shortbread.
10:49I don't believe it.
10:51He's nicked it.
10:5215 minutes, bakers.
10:53You've got 15 minutes left.
10:55Yeah, okay, let's do this.
10:57At least I've still got my card.
10:59He's nicked that as well.
11:01Stop that, Fee.
11:03So, I'm just waiting for my shortbread to come out of the oven.
11:06Let's check you.
11:08With their shortbread layer baked.
11:10Right, I think those are good.
11:12It's finally time to construct the Dubai Millionaire mashup.
11:16Spoon the filling over the baked shortbread, pressing down so it's a flat, even surface.
11:20It's up to the bakers to judge how much qatafi filling and chocolate to add on top of the shortbread
11:26base.
11:28I think the ratio is they'll be looking to taste the crunch, not the chocolate.
11:32The recipe says there should be a few millimetres gap at the top of each one.
11:37I think I've got enough room for the chocolate.
11:39I'm the daughter of two maths teachers.
11:41Got to use your brain.
11:42Please just get this in so it's set.
11:45I'm just going to try it.
11:48Good.
11:48That's good, except it's not that even.
11:51Everybody's a bit more ahead of me, so I'm just going to keep calm.
11:56I'm going to add the chocolate now.
11:58Rav is expecting a neat and precise finish.
12:02Spooning the chocolate on a nice equal layer for all of them.
12:06But if the chocolate layer doesn't have time to set in the fridge...
12:12It could break when demoulded.
12:14I feel like just pouring it all over.
12:19I'm going to get the big ones out.
12:21I'd rather get things done and freestyle them than have nothing to present that's beautiful.
12:29I mean, it's going all on the sides.
12:32I've not got time to chill them.
12:34I do not know how long's left.
12:35Five minutes, bakers!
12:38You are joking me.
12:39Oh, my lordy lord.
12:41Oh, my gosh.
12:41You've got five minutes left.
12:46There we go.
12:48Freezer.
12:50Biscuits.
12:50Do you need any help?
12:52Yes, please.
12:53What do you want?
12:54Could you open the freezer up for me?
12:55Oh, my gosh.
12:59Careful.
13:00I need somebody to open the freezer.
13:01Do you want me to help?
13:02You can put it in.
13:03Just shove it in.
13:05Thank you, Vanellope.
13:07Well done.
13:07Besties, high five.
13:09Fingers crossed that I did.
13:10I'm set.
13:10I'm set, please.
13:12Please, please, please, please, please.
13:14I'm set.
13:16That is not set in the slightest.
13:18Mine's literally liquid.
13:19No one's had set.
13:20Two minutes, I'm taking my lap.
13:22Two minutes, bakers!
13:24Two minutes, right, I'm taking my lap.
13:26Biscuits, biscuits.
13:27I'm not going to do it.
13:28They've got another minute in there.
13:29That's how we play it.
13:32They're literally liquid.
13:34OK, one of them is set.
13:36Right, one.
13:37Got one.
13:38That one's going at the front.
13:39You like that one?
13:41Biscuit for the biscuit.
13:42Good thing is, when these break,
13:44you can just sort of stick them back together.
13:46Oh, my gosh.
13:48No, what?
13:50Oh!
13:51One minute, bakers!
13:52OK, now I'm going to do it.
13:53You've got one minute left.
13:55Oh, my gosh.
13:57They're not set.
13:58I'm going to smother it in chocolate so nobody will know.
14:01Pistachios.
14:02Sprinkle.
14:06Just get them on over.
14:08Really bad.
14:10That's it, bakers.
14:11Time's up.
14:13That will have to be due.
14:14Oh, my goodness.
14:15Mine look horrible.
14:17They look so ugly.
14:19That's the only good one.
14:20Please bring your bakes forward
14:21and place them behind the photographs of yourselves
14:23on the front table.
14:25Oh, my gosh.
14:26The chocolate's not set whatsoever.
14:28No, I don't think anyone's is.
14:29I think I'm going to come bottom three.
14:31I'm going to get last.
14:32Mine are literally breaking.
14:33I'm breaking your heart.
14:38It's judgment time for the Dubai Chocolate Millionaire Shortbreads.
14:43Nice to see them.
14:44It's Rav and Liam.
14:45The judges are looking for 12 uniform bars
14:48with perfectly balanced layers of shortbread,
14:51katafi filling, and pistachio chocolate top.
14:54We have a massive variety here.
14:57And they have no idea whose is whose.
14:59Let's start over there.
15:03The chocolate is a little bit messy,
15:05and it looks like he was a little bit hungry.
15:08We've definitely got a lot of that shortbread,
15:10but the pistachio layer is hidden by the chocolate.
15:14Let's hope we can taste it.
15:17The shortbread is really crumbly and baked beautifully.
15:20That filling with the pistachio,
15:22there could have been a bit more of it
15:24because you get a lot of shortbread.
15:25I think it's just getting those ratios correct.
15:27They're just messy.
15:29Chocolate's not set at all.
15:32With these, they're a bit rougher,
15:34and I can see the filling
15:35where it's kind of come out of a few of them
15:37and where the shortbread hasn't held together.
15:41Your katafi filling is pretty thin on this one,
15:44so just be careful when it comes to your ratio.
15:46The shortbread is incredibly crumbly,
15:49so I think it could have done with maybe bringing it together
15:51just a little bit more.
15:53OK, next one.
15:57These are uniform.
15:58In terms of ratios as well, it looks good.
16:01It's the chocolate, isn't it?
16:02Tricky one.
16:03But they're all holding their shape.
16:07Shortbread is really well-baked.
16:09I think it could have done with a bit more of that filling
16:11because it's so delicious.
16:12In terms of flavour, it's pretty much spot on,
16:15but we want that ratio just to be a little bit better.
16:18Next one.
16:21Some of them are neat.
16:24It's a shame because there was hardly any of the katafi filling,
16:27and your shortbread, because it's so thick,
16:30it's slightly underbaked.
16:31I think they're just unevenly baked
16:33because the side that I had,
16:34the shortbread is well-baked.
16:36Good attempt.
16:39You have all the elements,
16:41but it's just a little bit messy.
16:43And some of them are less formed than others.
16:48The ratios are spot on.
16:50They look pretty messy, but the taste is really good.
16:53OK, next one.
16:57There is so much chocolate on this one.
16:59The chocolate looks like it's still setting.
17:01It still looks quite wet.
17:06This one almost has the opposite problem to the others,
17:08where the shortbread is so thin
17:10and the filling is really thick.
17:12Need to work on getting the ratios right next time.
17:14Tastes great, but they just look a bit...
17:21This one right here looks really neat.
17:24Across all of them,
17:25I think this is the most perfect piece we've had yet,
17:28and this is pretty spot on to how we wanted them all to look.
17:31It's just a shame about the rest.
17:33Yeah.
17:35Your shortbread is baked really well.
17:37It's crumbly.
17:38Your katafi filling as well.
17:40Nice amount of it.
17:41I'm very upset about this one,
17:43because it tastes perfect.
17:46The ratio of shortbread to filling
17:47perfect,
17:48and the amount of chocolate.
17:50So it's hard to look at this one,
17:51because they should all look like this.
17:54Next one.
17:56There's been a really good attempt at neatness on this one,
17:59but there are a few that look quite short.
18:04I really like the ratio between your katafi filling
18:06and your shortbread.
18:07The shortbread is a little bit underbaked for me.
18:10Tricky day in the office, isn't it?
18:13That was quite neat.
18:14Nah.
18:15Rav and Liam will now rank the Dubai Chocolate Millionaire Shortbread
18:19from last place to first.
18:21Okay, in eighth place we have this one.
18:25Penelope, what happened?
18:26To be honest, I really don't know.
18:29Okay, they tasted good, but just a little bit messy.
18:32Yeah.
18:33In seventh place we have this one, Isla F.
18:36They tasted good, but the shortbread was just too crumbly.
18:41Humphrey is in sixth place,
18:43Humer is fifth,
18:44Kito is fourth,
18:45and Myla is third,
18:47leaving Isla L and Miko battling for first.
18:52In second place we have this one.
18:56Miko, well-baked, great ratios, and pretty neat.
19:00Which means, in first place, we have this one, Isla L.
19:06Do you know how I did that?
19:08APPLAUSE
19:10This was number one, really.
19:12This perfect piece right here,
19:13and it was that good that we had to give you number one.
19:16Well done.
19:17Well done, Isla.
19:18Come and have a look at each other's bakes.
19:20How high does it suck?
19:22I don't know how did that happen.
19:24I don't even know what just happened.
19:26I got first?
19:27What?
19:27I was actually praying to the freezer gods,
19:29please, can you just make this chill?
19:30And then only one of them chilled,
19:32and that's the one that got me first.
19:33I feel a little disappointed,
19:35but I know I can bring it back in the showstopper
19:37and maybe turn it around.
19:44The showstopper is the final challenge
19:45before Rav and Liam decide who will be Star Baker
19:49and who will be going home.
19:53Welcome back, bakers.
19:55For your showstopper challenge,
19:56Rav and Liam would like you to really mix things up
19:59by creating your very own dessert cake.
20:02A mouth-watering mash-up
20:03where your favourite pudding becomes a cake.
20:06I once combined a cheesecake with a cake and got cheese.
20:10Your creation must capture the flavours and spirit
20:13of the original dessert,
20:15but demonstrate all the qualities of a cake.
20:17You have two hours in which to make your dessert cake.
20:21On your marks, get set, bake!
20:25OK.
20:26First things first...
20:29My dessert's a classic,
20:30and I think I could really make that a good cake.
20:34Well, something smells good already.
20:36Because it's mash-up day,
20:38we want the bakers to make a dessert cake,
20:39so they have to take our dessert
20:40and convert it into a cake.
20:43I'm making an on-day-on-day cake.
20:45It's actually one of my favourite Malaysian desserts.
20:48The bakers can choose any dessert that they like,
20:50however, when we take that first mouthful,
20:52it should be instantly recognisable.
20:54It's a bit like a lime drizzle cake, but fancy.
20:58Today's showstopper has to be one large cake,
21:00a minimum of two layers, and two fillings.
21:03I have to bake this cake really fast,
21:05so then I can make my meringues in the oven after.
21:07They have to let the cake cool,
21:09think about the structure
21:10and how it's going to hold all of the fillings.
21:12Last time I did it, it was raw,
21:15which was not good.
21:16As it is finals week,
21:17decoration is incredibly important.
21:19I'm going to be very picky
21:21on the finishing of the cakes.
21:23Five seconds, I'll lay here.
21:27Isla.
21:27Hi.
21:28How are you?
21:29I'm very good, actually, very, very good.
21:31OK, dessert mash-up cake.
21:33I'm doing an apple crumble cake.
21:36Nice.
21:36I'm using the reverse creaming method.
21:38You coat the flour in the butter,
21:40so if it's a gluten,
21:42then you can whip it and it gets really light.
21:43Why are you using this recipe?
21:45Because I tried it normal,
21:47but I just felt like it went a bit dry,
21:48and an apple crumble's meant to be very, like, gooey.
21:51This is so interesting.
21:52Yeah, it's very different.
21:53Sounds really promising.
21:54Hopefully it tastes even more promising.
21:57Isla's ambitious sponge
21:58will sandwich layers of spiced apple compote,
22:02custard buttercream
22:02and the dessert's signature crumble.
22:06Oh, may I join you by the bin, Isla?
22:08Er...
22:09It's always a nice place to hang out.
22:11This is what's known as a pedal bin moment.
22:13Oh, OK, yeah.
22:14Yes, and now we're hanging out by the pedal bin.
22:15No, we're not.
22:16Because sometimes the pedal bin answers back.
22:18What's the pedal bin?
22:19I'm not very happy.
22:22So, now, you did really well this morning.
22:25That was really crazy.
22:26Yeah, she's back.
22:27That's what they're all saying.
22:28The one to beat.
22:29Watch out.
22:31Hot on Isla's heels with second place in the technical.
22:35Ooh, OK.
22:36I'm not looking for stiff peaks.
22:37I'm looking for, like, medium peaks.
22:40Miko also has a tricky sponge she's hoping to perfect.
22:43I'm making an onde-onde chiffon cake.
22:46Hopefully it ends up like a cloud.
22:48I love a chiffon cake, so I'm very excited about this.
22:51Tell us about onde-onde.
22:52So, basically, it's a Malaysian dessert.
22:55My mum usually makes them for me, and it's really nice.
22:57So, what flavour is the actual cake?
22:59It's pandan.
23:00It's got, like, a leafy taste, not quite matcha.
23:03Ooh, I love pandan.
23:04Pandan.
23:04Yeah.
23:04I eat it a lot.
23:05Do you?
23:06Yeah.
23:06My only worry is that my chiffon cake won't, like, rise.
23:10Yeah.
23:10If Miko can pull off her sponge, it will be layered with coconut palm sugar crunch and
23:16a coconut cream in homage to the flavours of this Malaysian dessert.
23:22I don't wish to alarm you, but I think there's some leaves in your gravy.
23:26Oh, no, I didn't notice.
23:28Yeah.
23:29What are those?
23:30Uh, they're pandan leaves.
23:31Yeah, I think they come from the pandan tree.
23:33That's where the panda lives.
23:35Definitely.
23:36I think they eat bamboo.
23:37Well, they'll eat anything, really.
23:39I saw one with the twix.
23:41Twix?
23:41Yeah, there's a couple in that bush over there sometimes, you see them.
23:46Oh.
23:46Yeah, it's probably steeping now, isn't it?
23:48Yeah, probably.
23:49She's going to chop them all in half first.
23:51The judges are expecting punchy pudding flavours.
23:54There are three lamb zest and one juice of a lime inside the sponge.
23:59But the more wet ingredients the bakers pack into their batter...
24:02In my cake, I'm using a lot of dates.
24:04The harder the cakes will be to bake and the greater risk they'll sink.
24:08It's hard to incorporate fresh rhubarb into a cake
24:11because it'll make it really wet.
24:13So Humphrey has a plan to achieve maximum flavour with minimum moisture.
24:17I've not actually used any fresh rhubarb in the cake.
24:19I've just used flavouring.
24:21Ah.
24:22You know rhubarb and custard sweets?
24:24Yeah.
24:25Sounds like that.
24:26I used to love rhubarb crumble as a kid.
24:28But do you ever find that it's a bit too sour?
24:30Normally I have mine with, like, custard or ice cream.
24:33You think because you're doing, like, a custard buttercream,
24:35it's all going to balance out nicely?
24:37Yeah, yeah, I'm hoping so.
24:39Humphrey's rhubarb sponge will be layered with rhubarb compote
24:42and custard buttercream.
24:43A crumbled topping will complete this mash-up of a family favourite.
24:48We had an allotment, like, a while back.
24:51Right.
24:52Yeah.
24:52We used to always grow a bunch of rhubarb.
24:55What happened to the allotment then?
24:56You said you had it for a while and then...
24:57Um, well, when we moved house, we just...
25:00Oh, I see.
25:00You couldn't take it with you?
25:01No, sadly not.
25:03You can dig them up.
25:04I think my grandad did that.
25:05He had an allotment.
25:06He dug it up, put it in a flatbed truck
25:07and transported it down to, um...
25:10Where was your allotment?
25:12Alfredton.
25:12That's where his was, yeah.
25:14I think you might have my grandad's allotment.
25:16Oh.
25:16Mm.
25:17Interesting.
25:18Now I'm going to put them in the oven.
25:20Pop them in for 15 minutes
25:22and then to keep checking, basically,
25:25cos I need to be gooey.
25:26Myla's chosen dessert
25:27has some of the finest margins for error in the tent.
25:31So, it's a sticky toffee pudding cake.
25:33How are you getting that sticky toffee flavour in your cake?
25:36I'm using dates.
25:37Nice.
25:38Latricle.
25:38Quite a liquidy batter, isn't it?
25:40Yeah.
25:40So, the first time that I did it,
25:42they all sunk and there was a hole in the cake.
25:44Oh, no.
25:45It was just raw inside.
25:46Yeah.
25:46So, I'm just hoping that it's not raw.
25:49If baked correctly,
25:51Myla's dessert cake will ooze with toffee sauce
25:53and a toffee buttercream,
25:55but she has some sticky toffee competition.
25:58We heard that Umair's doing sticky toffee cake.
26:01Yes.
26:01How do you feel about that?
26:02I'm fine.
26:05I'm just hoping that my mum will be better than his.
26:08Yeah, of course.
26:09Have you practised it a lot, then?
26:11No.
26:11No?
26:12No.
26:13Umair is hoping his know-how
26:15on this classic British pud will play to his advantage.
26:18I have it a lot with my family.
26:20It's something that we really bond over.
26:23Umair will transform this classic dessert into a cake
26:26filled with brown butter, buttercream and toffee sauce.
26:30Isomalt shards will be the only decoration.
26:33In terms of decoration, there's pretty much nowhere to hide
26:36because it's a naked cake, right?
26:37Yeah.
26:37So, it has to be neat.
26:39Yeah.
26:39So, the pressure's kind of on of it, isn't it?
26:41Yeah.
26:42Oh, that smells like toffee sauce.
26:43To capture the essence of their chosen dessert.
26:46This is the palm sugar.
26:47It gives it, like, a coconut-y, caramel-y vibe.
26:51The bakers must find the perfect balance of textures and flavours in their fillings.
26:56I'm waiting for the rhubarb to become more, like, mushy.
27:00It's a bit too crunchy.
27:02It's a bit soft, though.
27:03So, I'm just making the fruit compote.
27:06To get her fillings ready in a hurry...
27:08It is taking quite a long time.
27:10...penelope's adding a time-saving cornflour slurry.
27:13Just to thicken it up.
27:15So, my dessert mash-up cake is a trifle.
27:17What's in there, then?
27:18Fruit cocktail and sugar.
27:20So, like, canned fruit cocktail.
27:22Are you worried about it being a bit too sweet?
27:24No.
27:24I'm just going to add in right now some lemon juice.
27:27Tell us about your decoration.
27:28I'm making ladyfingers to go around the outside.
27:32You're making them?
27:33Yeah.
27:33Are you pushing yourself because of the technical today?
27:35I'm a little bit worried about the technical,
27:37but that's behind us now, and we're going to start on this.
27:41Penelope's comeback cake will house layers of tropical compote
27:44and custard buttercream.
27:46Homemade ladyfingers will form a collar around the edge.
27:50You can turn this around.
27:51Of course you can, and you have in the past.
27:53Remember the day that you forgot the eggs?
27:56Yeah, I remember that time.
27:59Lamingtons.
28:00Sorry to keep bringing that up.
28:02Lamington gate.
28:06As it's the first day of finals week,
28:08I thought we should celebrate with a bottle of champagne.
28:11Let's take that off.
28:13Here we go, then.
28:18Hooray!
28:20That was a bit of an anti-climax.
28:2260 minutes, bakers!
28:24Oh, my lordy!
28:25You're halfway through.
28:26An hour?
28:28That's fine.
28:30No, not cooked.
28:31With the bakers managing multiple sponges,
28:33getting timings right is tricky.
28:36I think this one's baked.
28:37Yeah, that needs another two, three minutes.
28:41And the longer it takes to perfect their bakes...
28:44I might swap them over.
28:46Can you see?
28:46It's still jiggly.
28:48The less time they'll have to cool...
28:50Done.
28:51I am going to put these in the fridge.
28:54But for Myla's celebration dessert cake...
28:56OK.
28:57They're sinking.
28:58..the party may already be over.
29:00Oh!
29:01Whoa!
29:02Mm, a bit runny inside, doesn't it?
29:04Looks very...
29:05It's got to be sticky, hasn't it?
29:06Yes, it does.
29:08How will you test the stickiness of the sticky toffee cake?
29:11I just poke a fork in it, basically.
29:15Oh, I see.
29:16It's supposed to be sticky.
29:18But then here it's cake,
29:19but then in the middle...
29:21...it goes runny.
29:21What do I do?
29:22Erm, dry it out with a fan.
29:25Sorry, I feel like I'm not really helping.
29:28Everyone's watching now.
29:31What's wrong? Are you OK?
29:32No, it's sinking.
29:33You are going to be fine.
29:36I absolutely hate this.
29:45With their cakes chilling,
29:47most of the bakers can move on and finish their fillings.
29:50OK, that's not.
29:52But Myla is still struggling with her sticky toffee sponges.
29:55Oh, my gosh.
29:58It's cracking.
29:59Why is it cracking?
30:03Oh, my...
30:05...flipping flop.
30:07Hello.
30:08We're not having good times.
30:09Oh, it did sink.
30:10Yeah.
30:12Are they fully baked?
30:13Yeah.
30:14Get these in there now.
30:15OK.
30:16While Myla races to get her sponges out of their tins and in to cool.
30:20Right, I need to do that three more times.
30:25Isla is aiming to warm the judges up with a taste of the tropics.
30:29My dessert mashup cake is a mango and passion fruit pavlova.
30:34Mmm, tropical.
30:35I've got a mango jam in the middle,
30:37and then there's going to be, like, a massive blob kind of thing of passion fruit.
30:42Do you have any worries?
30:43I just don't want my cake to be too hot when I decorate it,
30:46because that has been a problem in the past.
30:49Layers of mango compote and chantilly cream
30:51sandwiched between a dense, moist sponge
30:54will make up Isla's dessert cake,
30:55with a final nod to the pavlova as decoration.
31:00I've got meringue kisses all around the edges
31:03because it's a mango passion fruit cake.
31:05Oh, I see.
31:06So you're going to meringue it up, Miss Lecay.
31:08That could be a dance.
31:09Meringue it up.
31:10Meringue it up.
31:11Meringue it up.
31:11Meringue it up.
31:12Meringue it up.
31:13Bum, bum.
31:14You keep missing the bum bum off.
31:16That's your job to do.
31:18We shouldn't have artistic differences this early on.
31:21I think that's the wrong way around.
31:23Isla's mash-up cake may be totally tropical.
31:25I am making the lime curd and the lime syrup drizzle thing.
31:32But Kitto thinks the sour citrus will be the key to the judges' hearts.
31:36Kitto is very limey key lime mash-up cake.
31:39But I was between that title or blimey that's a limey cake.
31:45Kitto's planning a lime sponge, lime curd and lime buttercream.
31:48He's even soaking his sponges in more lime syrup for good measure.
31:53What's going on with your cake?
31:55Why do they look like this?
31:56It's the lime drizzle.
31:58So you've drizzled them with the syrup thing.
32:00Okay.
32:01And you've used a lot of limes in this?
32:02Yes.
32:02You've got the lime curds.
32:03You've got the lime cake.
32:04Do you think you're playing it a little bit too safe?
32:06I'm hoping to impress you with the decoration.
32:11The last bottle wouldn't pop for some reason.
32:14So I've got another bottle.
32:20What?
32:2230 minutes, bakers.
32:24You've got 30 minutes left.
32:26I've got 30 minutes and these take like an hour to cool.
32:30I don't know what to do.
32:31The sponges and fillings need to be completely cool
32:34or assembly might be a sticky mess.
32:37This took off.
32:38So while they chill, the bakers will focus on the extra elements
32:41that bring their pudding cake to life.
32:44I just need to make my fondant things now.
32:47So I'm making the actual on there now, putting the palm sugar in.
32:51This is my meringue and I'm going to add mango extract into it.
32:55Smells like soap.
32:57This is isomalt.
32:58I'm going to go for shard, so basically just whack it.
33:01I'm just piping my ladyfingers
33:03and now I have to sift it with icing sugar.
33:06Oh, wow.
33:07Nobody will know.
33:09Oh, no.
33:10It's falling.
33:10It's falling.
33:11It's falling.
33:13It's falling.
33:14Is it falling?
33:16It's very quick on his feet today.
33:18So this is on day on day.
33:19And then after that, I just put that into the shredded coconut.
33:22I learned it all from my mom.
33:24So shout out to my mom.
33:25You're very busy, aren't you?
33:26Frantic almost.
33:28Man it.
33:30It's reached a peak.
33:32This is going to be the biscuit base.
33:34Yeah.
33:36It's going everywhere.
33:37The first bottle of champagne wasn't fizzy enough.
33:40The second bottle was too fizzy.
33:41Let's hope this one is just right.
33:45What's the point?
33:4715 minutes, bakers.
33:49You've got 15 minutes left.
33:52I'm not going to put it on.
33:54I am starting to assemble now.
33:56I feel like Willy Wonka.
33:58For dessert cakes worthy of celebration.
34:00I feel like with celebration cakes, you want them to look neat.
34:04The bakers need multiple precise layers of sponge and filling.
34:08But Myla's dense, date-packed sponges.
34:10It's still hot, but I don't care.
34:13Are still causing her problems.
34:14I've not got a lot of time.
34:16And she's not the only one with temperature control issues.
34:21It's rock solid.
34:23Right, I need to let this defrost.
34:25I put my compote in the freezer when I actually needed it in the fridge.
34:30And let's say it turned into ice.
34:33Yeah, this is not good.
34:35So I'm putting a layer of cream.
34:37And then I'm putting all the palm sugar coconut in the middle.
34:40I'm very curious to find out what this is going to taste like.
34:43Not that there's a moment in the format where the host is required to eat the cakes.
34:48Are you not allowed to eat it?
34:49I'm not supposed to, no.
34:50They knock it off my wages.
34:52Ten minutes, bakers.
34:53You've got ten minutes left.
34:55It's melting and it's also sinking in the hole.
34:58Right, we're going to start decorating the cake now.
35:00With the finish line fast approaching.
35:03Last layer.
35:04It's vital.
35:05The bakers leave enough time for show-stopping decoration.
35:08Oh my God.
35:09But for Myla.
35:10These have sunk even more.
35:12And Penelope.
35:13The first layer is a compote, a fruit cocktail.
35:16With layers still to build.
35:18Yes, I am starting to assemble.
35:20The race is on.
35:22Oh my Lord.
35:24Right.
35:25They're just going to have to live with a hearth.
35:28I do want the judges to get a lot of buttercream.
35:32I'm the only one doing their naked cake, so I hope that's a bonus.
35:38It's just a crumb coat.
35:40Please don't judge me.
35:42Oh my God.
35:47They all look so good.
35:48Why is this going so horribly wrong?
35:50How much time do we have left now?
35:52Five minutes, bakers.
35:53Thanks, Harry.
35:58Just putting the yonder and the all around it.
36:01I'm going to smooth this out.
36:03I put too much on.
36:04I've piped some rosettes.
36:06I mean, they're a bit big.
36:08I'm doing a pond and a small little person fishing in it.
36:12Do not distract me, Mr. Cameraman.
36:15You know what?
36:16I don't need to panic because I have all the time in the world.
36:20You got one minute left.
36:22Crumble mix.
36:24So many flowers.
36:27Just a bit of crumble.
36:31I'm just putting the ladyfingers on.
36:33I'm doing it freestyle.
36:35It's just tilting.
36:37I want my mum.
36:40Oh my God, I've got to get it on the actual board.
36:44I think it's probably good enough to pass.
36:46I'm going to work.
36:47Just keep saying that to myself.
36:49That's it, bakers.
36:50Time's up.
36:51Yo.
36:52Oh my good God.
36:55I'm just going to put one ladyfinger on.
36:56Is that okay?
36:58Who wants to try some?
36:59I would.
37:00I'd love to try some.
37:00Is it the Pandora Siobhan?
37:02Look how pillowy it is.
37:03It's so soft.
37:04Oh my God.
37:05It's like a cloud.
37:05What's the red stuff on top?
37:07Damn.
37:07No, it's some rhubarb compote.
37:09Oh my God.
37:11That's epic.
37:12It looks like a sick toad-ridden mess, but...
37:16This is like my worst nightmare.
37:24The bakers' dessert mash-up cakes will now face the judgment of Rav and Liam.
37:29Miko, could you please bring your dessert cake forward for judging?
37:33Ooh.
37:42You've done it again.
37:43We always produce really beautiful showstoppers.
37:45My only question is, who's this?
37:47It's a random person.
37:48It's fishing for a day on day.
37:50Okay.
37:50I'm very excited about this.
37:52Look at those layers.
37:54Chiffon cake is pandan flavoured, and the two fillings are palm sugar chantilly cream and
38:01shredded coconut palm sugar.
38:03It's light.
38:04It's delicate.
38:04The sponge itself is very pillowy.
38:06I love it.
38:07This is incredible.
38:09I just have to take a bit more, because I'm going to take this to my hotel later.
38:14Oh.
38:14It's like eating silk.
38:16It's so smooth.
38:17You've got those hints of, like, really interesting sugar in there.
38:20And it's my first time having on day on day, and I'd have it again.
38:28It looks wicked.
38:30So this is that sponge where you did it, the reverse creaming method.
38:34Three layers of brown butter spice cake with a custard Swiss meringue buttercream, apple
38:39compote, and crumble in between the layers.
38:40I don't really taste the custard flavour, but apple filling with the crumble just gives it another
38:46texture.
38:46If anything, it's just giving you more salted caramel in the layers.
38:49Oh, okay.
38:50He always says that.
38:51Okay.
38:51It's pretty faultless in terms of the cake.
38:54Personally, I really like the crunch of the crumble with it.
38:57It's like a pudding and a cake.
38:59It's hit the brief perfectly.
39:08The crumble itself on top looks really well made.
39:12I think it could have been a touch neater.
39:14I love crumble.
39:15I love rhubarb.
39:16I just hope I like it.
39:17It's three layers of rhubarb sponge, rhubarb compote, and custard buttercream.
39:22The fact that the knife cut through perfectly just shows me how well it's been made.
39:26You get spiked with that really sour punchy rhubarb, and then all cooled down with the
39:30buttercream.
39:30I would just like more of the crumble in the layers.
39:33And a bit of custard on the side.
39:36Great rhubarb.
39:36Okay.
39:43This is my key lime pie cake.
39:46I think it's fancy and gorgeous.
39:48It screams key lime pie.
39:50Okay.
39:51Ooh.
39:53Sponge looks really fluffy.
39:57I adore this.
39:59That bit of crisp glaze over the top of each cake just adds another really clever dimension
40:03to the sponge.
40:04I love it.
40:06Kitto is great.
40:06The sponge cake is moist, and you have the lime curd.
40:10Oh, so good.
40:12So good, bro.
40:20Simple but effective.
40:21It's supposed to have a contrast with the crunchy meringue and the sweet jam.
40:25It's dense but gorgeous.
40:27I love the way that the passion fruit just cuts through it.
40:30My only thing is I'd like more meringue, like inside, because it's really, really tasty.
40:34It's so moist.
40:35Me personally, I could have done with a bit, you know, passion fruit in the layers.
40:38But in terms of texture, the flavor combination is really good.
40:48The top of it looks really nice.
40:50I think the sides look a little bit unfinished, but it does look delicious.
40:53The filling is a brown butter buttercream with caramel and walnuts.
40:58That tastes just like a sticky chaffee pudding, but a really good one.
41:02You get that lovely, like, brown butteriness of the buttercream.
41:05Then you get dark caramel.
41:06When I looked around the edges, it looks like it was slightly overbaked, but it's not.
41:10Great flavor as well.
41:12Really good.
41:19It's like a volcano.
41:21Kind of leads to the side.
41:22There's just so much going on.
41:24How many layers did you make?
41:25Four.
41:25This slice is going to be so big.
41:28Wow, that is very big.
41:29Whoa.
41:30It's meant to be, like, gooey.
41:32With a toffee buttercream and a toffee sauce.
41:36I think it's underbaked.
41:37Yeah.
41:38Because it's quite gluey.
41:39The middle is really under.
41:41The flavor of your cake is really good.
41:42I love the caramel.
41:44If it had baked for longer, you'd have a really good date cake here.
41:48I know you wanted that sort of gooey texture, but then there's gooey and then there's underbaked.
41:51Yeah, yeah, I understand.
42:00I think it looks like an old school trifle.
42:03I wish your lady fingers would just cover the whole cake.
42:05Yeah.
42:06It has custard buttercream, tinned fruit compote and chantilly cream.
42:11Your sponge is baked really well.
42:13The custard layer, though, is very thick.
42:15It's, like, slightly grainy.
42:17Okay.
42:17It's not dessert-y enough, maybe.
42:19It's like a thick, cake-y buttercream.
42:22But I'm really impressed that you made your own lady fingers, because that's not easy to do.
42:25I also think, because it's the tinned fruit compote, maybe it's just not punchy enough.
42:30A few tweaks.
42:30Well done, Penelope.
42:33Staying in the competition would mean so much to me.
42:36Well done.
42:37But they did say the custard was a bit thick.
42:39Fingers crossed.
42:40I am definitely in danger of going home.
42:43Just hoping to stay in.
42:45Even if I didn't get a Starbaker, I'd still be really happy.
42:47I think I could be in line with Starbaker, but I tried some of Miko's.
42:53They were really good.
42:57Rav and Liam have decided who is the first Starbaker of finals week, and who will be the
43:03first to leave the tent.
43:05Rav and Liam have made their decisions.
43:08Today's Starbaker is...
43:15It's Miko!
43:22Well done, Miko.
43:24But there's bad news, too.
43:25The person going home is...
43:32To Myla, I'm afraid.
43:34So sorry, Myla.
43:37Sorry, Myla.
43:38I think I've done really well.
43:40I'm just upset to leave her.
43:42Her bake was the only cake in that tent that was underbaked,
43:45and unfortunately, that's where she had to go.
43:48I'm just so proud of myself for getting to finals.
43:51Best cakes we've had for a while.
43:52Yeah, yeah.
43:53Across the board.
43:55Well done, Miko.
43:56Miko absolutely floored us today.
43:59It was sublime.
44:00Starbaker!
44:01I'm so excited to tell my mum and my dad.
44:04I think they'll be really proud of me, so I'm really, really happy.
44:07I think I may have dodged a little bit of a bullet today.
44:10It's Junior Baker, and I'm staying another day!
44:14Next time.
44:16All aboard for travel day.
44:18Chew, chew!
44:20Yay!
44:21The bakers conjure up illusion sushi.
44:23This looks quite soy saucy.
44:25And travel the globe.
44:26Yikes.
44:27With shoe pastry postcard showstoppers.
44:29I want them too!
44:31Who will be first class?
44:33Yes!
44:34It's delicious.
44:35And who will have to pack their bags?
44:40I'm never going to be able to shoot after this.
45:07I'm never going to be able to shoot after this.
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