- 13 hours ago
Junior Bake Off - Season 11 - Episode 13
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00:01Rrrr...
00:01Don't make that noise Gary.
00:03Sorry Daddy but I'm nervous.
00:04Oh, hi!
00:05As you know, I'm planning to retire in 2013
00:07and hand the business over to my son Gary.
00:10So I thought I'd let him introduce the show today.
00:12Off you go Gary.
00:13OK.
00:14Welcome to You've Been Framed.
00:16It's not You've Been Framed, is it Gary?
00:18It's Juniabakeoff
00:19Never heard of it! Sorry, Daddy!
00:21Oye!
00:22Where are you going with that camera?
00:25Welcome to Juniabakeoff!
00:28Put me down.
00:29You're so funny.
00:32What are you doing?
00:38Last time.
00:40It was travel day.
00:44Kitto nearly peaked.
00:46Mount Shudan.
00:47You have really pushed yourself today.
00:49But it was Isla L.
00:50Yes.
00:51Who sailed to victory.
00:52Isla L.
00:53Well done.
00:55And while Isla F stalled in the technical.
00:57It's breaking.
00:58It was Penelope.
01:01Whose journey came to an end.
01:03It's Penelope I'm afraid.
01:04Sorry Penelope.
01:05I'm feeling a bit sad.
01:06But I'm very proud of myself.
01:08This time.
01:09It's party day.
01:11The chips are down.
01:13Okay let's do this then.
01:14In a tricky tortilla technical.
01:16Let's take a look at my nachos.
01:18For some.
01:19Oh yes.
01:21A supersized showstopper.
01:23Yes.
01:24Will be a colossal celebration.
01:26Oh that's enough.
01:28But for one baker.
01:29Oh my god.
01:30Oh my god.
01:30Oh my god.
01:30This quarter final.
01:32Oh my god.
01:33Will be their final fiesta.
01:36Oh my gosh.
01:43Party day.
01:44Party day.
01:45Party day.
01:47Yay.
01:49I really like parties.
01:51The most memorable one I've had was my carrot themed birthday party.
01:56Amazing.
01:57It's really tight.
01:58Yeah that's good.
01:59Oh my god.
01:59My favourite party food is probably crisps.
02:06Capri.
02:07Or apron.
02:09It's been done.
02:10I love party games.
02:11I love winning musical statues.
02:14I remember one time I won and my little cousin he was in second place but my mum told me
02:19to
02:19give the prize to him.
02:22I'm great.
02:24It's not going to be easy guys.
02:26It is not going to be easy.
02:27Let's break it down and everybody say.
02:31Party.
02:32Morning bakers.
02:33It's party day.
02:34And your technical challenge has been set by the so called king of the dance floor.
02:39His words not mine.
02:40Liam Charles.
02:41Liam do you have any tips for the bakers today?
02:44In case this challenge is nacho thing.
02:47Make sure you impress with toppings that zing.
02:50Well it is a technical challenge.
02:52It's judge blind.
02:53So foxtrot off.
02:56For your technical challenge.
02:58Liam would like you to make his loaded sweet nachos.
03:00Fun fact.
03:02Nachos were actually invented in Kent in 1923 by a Nathaniel Cho's.
03:07Your loaded sweet nachos must consist of tortilla triangles dusted with popcorn sugar.
03:13Topped with white chocolate cheese sauce and strawberry salsa.
03:17And accompanied by a lime ermine frosting guacamole.
03:21You have one hour in which to make your loaded sweet nachos.
03:24On your marks.
03:25Get set.
03:26Bake.
03:31The bakers have been given the same ingredients.
03:34The ingredients of a good party are fun, friends, cake and presents.
03:40And recipe.
03:40I've got so many sheets of paper I don't even know what to do with it.
03:42To make Liam's sweet nachos.
03:45I do like eating savoury nachos.
03:48Sweet nachos.
03:49Never heard of them before.
03:50Liam loves his illusion desserts.
03:52He's got us to make another mashup.
03:55Stir together the flour.
03:56Sunflower oil.
03:57Salt sugar and water to make a rough dough.
03:59My favourite nacho toppings.
04:01Salsa.
04:01Because I like spice.
04:03I don't have strawberries in mine.
04:04But yeah, it could be nice.
04:06Hi there, Kitto.
04:07It's party day.
04:08Yeah.
04:09Sweet nachos to put me in the party mood.
04:11Hopefully it's not like the sweet sushi.
04:14Oh, don't.
04:16Bit peculiar.
04:17You should see him up in his attic room trying to come up with ideas like Beethoven composing
04:21his fifth symphony.
04:25Liam, what on earth do we have here?
04:27Have you been to the cinema?
04:28These are my loaded sweet nachos.
04:31Another illusion.
04:33Yes, another illusion.
04:34We've got popcorn sugar dusted tortillas, a lima mean guacamole.
04:39We've got a white chocolate cheese sauce and a strawberry salsa.
04:42There's a lot to it.
04:44There's loads to juggle.
04:45We have the sweet tortilla chips.
04:46Like a flour tortilla.
04:48Essentially, we want that nacho snap.
04:50And then you've gone for this ermine buttercream.
04:52I want this to resemble guacamole.
04:54It's made of a sweet flour paste.
04:57The baker's early doors have to make sure that flour is cooked up.
05:00Done correctly, it's smooth, it's velvety.
05:03Mmm.
05:05These are nice.
05:06Mmm.
05:08Yeah, I like this.
05:10You get so many different elements in one go.
05:12The tortilla chip itself is crisp.
05:15And that white chocolate complements the other flavours with the strawberry as well.
05:19Yummy.
05:20What's the nachos' favourite dance?
05:23Salsa.
05:24Oh.
05:31The baker's first job is to make the sweet tortilla chips.
05:35Roll the dough out and it should be really thin.
05:37The same thickness as the birthday card.
05:39I like the play on words there, a birthday card.
05:42Hi there, Isla.
05:43Hi.
05:43What sort of party do you like?
05:45A swimming party.
05:46What sort of games do you play at those parties?
05:48Musicals.
05:49Statues.
05:50Statues.
05:50Yeah, I wouldn't want that on my conscience.
05:52And you'd sink.
05:53Yeah, you would sink.
05:54You would drown.
05:55Do you want a game?
05:56OK.
05:57Da-da-da-da-da-da-da-da-da.
05:59Da-da-da-da-da-da-da-da-da-da.
06:02Da-da-da-da-da.
06:03Da-da-da-da-da-da-da.
06:05I'm just going to cut out my nachos now.
06:08Like triangles.
06:10Isosceles or equilateral?
06:11While shaping their chips.
06:14Equilateral.
06:14Because of course the square on the hypotenuse is equal to the square on the...
06:18Yeah, the mathematics.
06:19...two remaining sides.
06:20Yeah. It's important not to overcomplicate things.
06:24I think it's really important to get all of the nachos uniform.
06:28If you don't get them the same, they're not going to cook evenly.
06:32Oh, my gosh. I think I did it wrong.
06:35Right, I'm starting again.
06:37The quicker they are in the oven...
06:38I feel like everyone's a very meat.
06:41They said it doesn't need to be perfect.
06:43Yeah, they're not really going to see the nachos
06:45because it's going to be covered, aren't they?
06:47The quicker they can get on with the first of multiple toppings.
06:51Ten minutes.
06:54I'm making the guacamole or lime ermine.
06:58To create the illusion of sweet guacamole,
07:01the bakers need to make a lime ermine buttercream.
07:04You put the sugar, flour and salt into a small saucepan.
07:09Sugar.
07:11A complicated recipe with several different stages.
07:14Add in the milk and whisk together to create a paste.
07:18The first is making a thickened flour paste,
07:20which will be whipped into butter with green food colouring later.
07:24Surprisingly, this is going to turn into guacamole.
07:27Oh, I can't imagine it's tasting really nice.
07:30Thickening the paste is a time-consuming process.
07:33Whisk continually until the mixture is thick
07:36and coming away from the sides of the pan.
07:38But two bakers are already playing catch-up.
07:43I think it's kind of working now.
07:45Second time lucky.
07:48Getting the mix hot will allow it to reduce.
07:51Let's put on the highest heat.
07:53If the heat is too low.
07:55I've got mine on a medium
07:56because there's like the flour and everything in it.
08:00I just don't want to burn the bottom of it.
08:02I think we've just got to trust the process.
08:04The mixture will never thicken.
08:10Nachos, of course, big in Mexico,
08:11which is where I bought these maracas.
08:16It's still a Mexican time, so there's a slight delay.
08:2030 minutes, bakers.
08:22Oh, God.
08:23You're halfway through.
08:24Half an hour's already gone.
08:26There's so many things to do.
08:27To deliver all the elements of Liam's dish.
08:30I just want to get everything done in time.
08:32The nachos are nearly out.
08:34Requires a lot of juggling.
08:35OK, let's do this then.
08:37Let's take a look at my nachos.
08:40While they wait for the ermine flour paste to thicken.
08:43Those are looking quite good.
08:45Yeah.
08:47They're not bad.
08:48Should I test it all?
08:49The bakers need to check on their tortillas.
08:53Yeah.
08:57When would you even eat nachos?
08:59You always get them at those, like, pubs and stuff.
09:01You go to a lot of pubs?
09:02Not really, no.
09:04Yes, well, you would eat, like, a big bag of them in front of Antiques Roadshow.
09:10Really?
09:10Yeah.
09:11Oh, um...
09:12To transport yourself...
09:14Away.
09:14There's so much in common either.
09:15I don't know if it's fully cooked yet, I'm not sure.
09:20I'm just going to think they are.
09:24Hopefully they're going to crisp up in the oven.
09:29How thick is your mixture?
09:31It's getting there, so it takes a while.
09:35Oh, it's doing it.
09:36Yes!
09:36Yes, see?
09:37Yes!
09:38It's coming a bit off the sides.
09:42Once the right thickness is achieved...
09:45I don't know, mine's, like, really thick.
09:48Eh.
09:49I'm just going to go with it.
09:50If I shove this in the freezer, it might harden off a bit.
09:55The flour paste needs to be thoroughly cooled before being whipped into the butter.
10:02But Humphrey is in danger of being late to the party.
10:07This is taking so long.
10:11I love my Mexican maracas, even if there is a slight time delay on them.
10:2615 minutes, bakers.
10:28Oh, my gosh.
10:29You've got 15 minutes left.
10:30Not good.
10:31I'm not feeling good.
10:33Just not got enough time.
10:35I'll go up one.
10:36I'll put it on late.
10:37I think I'm doing OK for time now.
10:40Oh, yeah.
10:42With the clock ticking,
10:43the bakers must master multitasking
10:45to create their sweet nacho toppings.
10:48There's a lot of multitasking going on here.
10:50Including the lime ermine buttercream guacamole.
10:53Is that thick enough?
10:55It needs to be much thicker than that.
10:57Humphrey, I don't want you to go.
10:59The popcorn sugar.
11:03Popcorn sugar does sound delicious.
11:05The strawberry salsa.
11:07Right now I'm chopping up my strawberries.
11:09I couldn't really be bothered to chop up the mint leaves individually.
11:12This kind of works.
11:13I'm cutting them as small as I can to make the salsa,
11:16but I am leaving a few chunks in because it is salsa.
11:18And the white chocolate sauce.
11:21I just poured the hot cream into the chocolate.
11:25Must be smooth and silky.
11:26Melt, please, melt.
11:28What's this gooey stuff with the lumps in it?
11:31That's supposed to be the cheese sauce.
11:33Lumps of cheese, I suppose, aren't they?
11:34I need to melt it in the microwave.
11:36Use the orange food colouring to make a pale orange cheese colour.
11:42That's very orangey.
11:44Yeah, I'm quite happy with those.
11:47Hey there, Humphrey.
11:48Hello, Harry.
11:50How are you feeling?
11:50I'm not feeling too good about party day.
11:53My mixture's not thickening.
11:54My nachos are done.
11:56Would you mind whisking that for me?
11:58Whisking, yeah.
11:59I'm happy to, yeah.
12:03So, are you a big party guy?
12:05No, I hate parties.
12:07I never like parties.
12:09No, it's rubbish.
12:10Just get to the main stuff.
12:12That's what I do.
12:13Just turn up the party.
12:15Where's the goodie bag?
12:16A couple of cans.
12:18Right, thank you, Harry.
12:19Home by half past ten to watch Newsnight.
12:22Perfect night.
12:25Just wondering how these maracas work.
12:27Let's open one up.
12:29That's right.
12:30It's a little Mexican man in there.
12:33He's got his pockets full of beans,
12:35and when he jumps up and down...
12:41Ten minutes, bakers.
12:42Ten.
12:43Do we actually?
12:44Yeah.
12:47OK, I just need to grab this out of the freezer now.
12:51For most of the bakers,
12:53the ermine buttercream is about to finally come together.
12:56Add the butter in here and just start whipping it now.
12:59But if the flour paste is still too warm,
13:02adding it to the butter will result in a hot, sticky mess.
13:06It's getting there.
13:08And one baker still has to cool his.
13:11Slowly add the spoonful of the cool flour mix.
13:15We've not got enough time.
13:18It's really odd.
13:20Cooked flour with butter.
13:22It should feel, like, all mixed in.
13:24As the other bakers finish the final steps of Liam's recipe...
13:28It's just getting all these, like, toppings done.
13:31Humphrey is playing a desperate game of catch-up.
13:33I'm just adding in the food colouring.
13:36Green.
13:36How much green?
13:38I'm looking for, like, an avocado-y colour.
13:41Ah!
13:43It needs to be smooth and yet thick.
13:46It's actually going quite well.
13:49Come on, come on.
13:51It's not looking bad.
13:54It's not cool.
13:56Yeah, it's definitely thickened up.
13:58Yes!
13:59This is looking wackish.
14:02I'm just trying to do everything all at once.
14:05Okay.
14:06A bit messy, but that's okay.
14:08Okay, lime curd.
14:09Fold through the lime curd.
14:11Right, okay.
14:14Bacamole.
14:16How long have we got?
14:18Five minutes, bakers!
14:19Oh, my God, oh, my God, oh, my God.
14:20Okay, let's put the lime in.
14:21Five minutes?
14:24Mate, are you joking?
14:26To construct the nachos,
14:29place it in a plastic basket.
14:30Oh!
14:31Put the ugly ones in the bottom.
14:34Dasta.
14:38Smells really good.
14:40Let's give them a generous portion.
14:43Guacamole.
14:44What am I doing with this curd?
14:46Two tablespoons.
14:48Cheese sauce.
14:49But the cheese sauce is a bit clumpy.
14:52Quite proud of this, actually.
14:53Does anyone need any help?
14:55Me.
14:56Would you like me to slice these up more?
14:58Yes.
15:01He's going to say, like, two minutes left or something.
15:04One minute, please, bakers.
15:06You have one minute left.
15:08What am I doing now?
15:09Okay, you need to start presenting now.
15:11Assemble, assemble, assemble.
15:13Right, where's this going?
15:15This is just...
15:16It's dollops, basically.
15:19So you just drizzle over.
15:24That's it, baking.
15:26Time's up.
15:28Step away from your bake.
15:33Oh, my God.
15:34Please, place your sweet nachos behind the photographs of yourselves on the front table.
15:43That is flooded.
15:45I didn't pipe it.
15:47It's a hard challenge, though.
15:49You all right, Humphrey?
15:50Uh-huh.
15:51Yeah?
15:53Are you OK?
15:53It's a tough one with the timing, isn't it?
15:56Yeah.
15:56Yeah.
15:57It literally looks fine.
16:03The baker's sweet nachos now face the judges.
16:07Nice to see him.
16:09It's Rav and Liam.
16:10And they have no idea whose is whose.
16:14So, we were looking for sweet nachos, dusted in popcorn sugar, white chocolate cheese sauce,
16:20strawberry salsa, and a lime Amin.
16:23Guacamole.
16:24Okay.
16:26The Amin frosting looks really light and pretty.
16:29The tortilla chips.
16:32Great snap.
16:35The lime Amin.
16:37Lovely texture.
16:38The cheese sauce is spot in terms of colour as well.
16:41Salsa is lovely.
16:42The tortilla chips are really well-baked.
16:44They're beautiful.
16:45I think all the elements are great.
16:47Okay, next one.
16:49The tortilla chips look like a really good size.
16:51It really looks like guacamole.
16:55Really nice snap.
16:57I really like the tortillas.
16:59They're super crisp, really light.
17:01Really good texture with your lime Amin frosting.
17:04White chocolate chips hasn't melted.
17:06Next one.
17:09I like the way that it's covered in that cheese sauce.
17:12Ooh.
17:13Ooh.
17:14That is loaded.
17:16That's loaded.
17:19The frosting is really nice.
17:21Good texture.
17:22The actual tortilla, a bit tough.
17:24Hasn't got the nice snap to it.
17:25White chocolate sauce is spot on.
17:27There's hardly any salsa.
17:31Your tortilla chips look really good.
17:34But your frosting is runny and your cheese sauce is lumpy.
17:42The tortillas are actually really well-baked.
17:45But the sauce isn't quite right.
17:46And the texture of your Amin frosting and your cheese sauce is very gluey.
17:50Next one.
17:53You have all the elements, but it's just really small.
17:56I want a big, loaded portion of sweet nachos.
18:00Cheese sauce is really good.
18:02There are really large chunks of mint, which are quite unpleasant to eat.
18:05I agree with Rav.
18:06It's a salsa.
18:07You need everything to be chopped.
18:08And your tortilla chips are slightly under-baked.
18:12Last one.
18:15The frosting looks like it's on the verge of splitting.
18:21These tortillas are more like a biscuit.
18:23They are slightly thicker.
18:25The frosting is actually good.
18:26I think it just needed a bit more whipping.
18:28White chocolate sauce is pretty good.
18:31Rav and Liam will now rank the baker's sweet nachos from last to first.
18:36In sixth place, we have this one, Humphrey.
18:41Good attempt, but the Amin frosting hasn't worked.
18:44It's very liquid.
18:46Fifth place, we have this one, Miko.
18:50Portion was really small.
18:52Tortilla chips were slightly thick, but the flavor was there.
18:55In fourth place is Kitto, and Umair is third.
18:59In second place, we have this one.
19:08Isla F.
19:09Really good.
19:10Tortilla chips, I liked eating them.
19:12They were so snappy and delicious.
19:14Which means, in first place, this one, Isla El.
19:20The tortilla chips were well-baked, and all the elements were spot on.
19:23Come and have a look at each other's nachos,
19:26and we'll see you shortly for the showstopper challenge.
19:30Isla, Isla.
19:31Yeah.
19:31I'm super-duper happy.
19:33I think I'm getting the party started today.
19:35Semi-finals, hoping.
19:37The auto-tear chips are already good.
19:39I feel like I could have a shot at getting Starbaker.
19:42We need to beat Isla.
19:43She's had enough Starbakers.
19:44Because I need one.
19:46I'm a bit nervous for the showstopper, because I do have to prove myself.
19:50But I'm excited for it, because I know it's something that I'm capable of doing.
20:00The showstopper is the final challenge before Rav and Liam decide who is the day's Starbaker,
20:05and who will be leaving the competition.
20:09Welcome back, bakers.
20:12It's go big or go home this afternoon.
20:15Given it's a competition, probably best to go big.
20:18Because Rav and Liam would like you to supersize your favourite party food.
20:22Be it a colossal custard cream, or a party ring the size of a mini Metro steering wheel.
20:28It must have at least one baked element, and must be giant when compared to the original.
20:34You have two hours in which to make your super-sized party food.
20:40On your marks, get set, bake!
20:44Isla, hat.
20:46Kitto, hat.
20:49There you are.
20:50If you could supersize anything, what would you do?
20:53Custard cream, actually.
20:55Or a giant doner kebab.
20:57A giant chicken wing for you.
20:59Yeah, a giant chicken wing.
21:01Yeah.
21:02What would you supersize?
21:03Paycheck.
21:04Ah.
21:07That's a lot.
21:09Oh, well.
21:10Harry said, go big or go home.
21:13Isla says, go pink or go home.
21:15For today's showstopper, we've asked the bakers to make super-sized party food.
21:20I'm trying to make it as big as I can, so I'm putting three Swiss rolls together.
21:23Size really does matter.
21:25Does anyone have a ruler I can borrow?
21:27This is like 32 by 32, so it's a big one.
21:31I'm making a giant Jaffa cake today.
21:34I might do something like a big, giant party ring.
21:37A giant donut.
21:40I am making a massive sausage roll.
21:43Because the bakers will be supersizing their bakes, they need to be really mindful on their bake times.
21:49The sooner I get this in, the better.
21:51I'm just making my jelly.
21:53You've got to chill it immediately.
21:54Everything is bigger, so everything's going to take longer to make.
21:57So I just need to make sure to cook the sausage, not poisoned judges.
22:04I want them to go all out on their decoration.
22:06I need to make it look exactly like the original.
22:08But most importantly, it has to taste delicious.
22:12Mmm, yum.
22:14Hopefully it's going to be a party in their mouth.
22:18Eh, eh, eh, eh.
22:23Isla, how are you?
22:24I'm good.
22:25Tell us about your supersized party food.
22:26So my supersized party food is a strawberry macaron.
22:29And it's got a strawberry jam in it with a, erm, strawberry buttercream.
22:34How big are we talking, Isla?
22:36Eight inches.
22:37Well, macarons are one of the hardest things you can make.
22:40And you've chosen to make a supersized version.
22:42Yeah.
22:43That's really hard.
22:44I want star baker.
22:46Do you?
22:47I do.
22:48With ambition as large as her mammoth macaron,
22:52Isla F will sandwich buttercream,
22:53packed with freeze-dried strawberry pieces
22:56and a sweet strawberry jam in sized-up shells,
22:59giving herself an uphill mountain of macaron to climb.
23:04How many times have you made macarons?
23:06Once.
23:07Even the normal-sized ones?
23:09Yeah, once.
23:10I've experienced it making meringue,
23:12so it's basically the same thing, it's just a bit, like...
23:16It's, like, not the same thing.
23:17It's technically incredibly difficult.
23:20Mm-hmm.
23:20So you've pushed yourself a lot, and I love that.
23:23Whilst Isla F is pushing herself out of her comfort zone...
23:26It just needs a little bit longer in the centre.
23:30After coming last in the technical,
23:32Humphrey is keeping it simple
23:33with an iconic yet understated bake.
23:36Hi, Humphrey.
23:37Hello.
23:38Tell us about your supersized party food.
23:40I'm making a giant jaffa cake.
23:42Because I guess the riskiest thing about this showstopper
23:45is the jelly part, right?
23:47Yes.
23:47Have you set it already?
23:48Yes, I've made the jelly,
23:50and it's just in the fridge at the minute,
23:52but I have used less water
23:55so that it holds its shape
23:57when you sort of tip it out of the tin.
23:59It's going to be hard, but I think I've got it.
24:03Is a jaffa cake a cake or biscuit?
24:06I will stand by this until I die.
24:09It is 100% a cake.
24:11Isn't it?
24:12It says it in the name.
24:15Humphrey's Jumbo Jaffa
24:17will layer an orange jelly over a firm sponge base.
24:20A thin layer of chocolate will coat the top,
24:23scored across the surface,
24:24to closely replicate the iconic treat.
24:28I mean, everyone knows what a jaffa cake is.
24:30It's got to be sort of dry
24:32and a little bit stale tasting.
24:36Or is that just the ones that I get from my mum?
24:41I don't think your mum's treating you properly.
24:44Can I come and live with your mum?
24:49Multitasking.
24:50Like Humphrey,
24:52Ayla L. is also giving a home-baked spin
24:54to the recreation of a much-loved shop-bought classic.
24:58So I'm making two of the same cake.
25:01It would have been easy
25:01if I was just doing one of the same batter,
25:03but no.
25:04I have to make everything harder for myself.
25:06Hi, Ayla.
25:07Hi.
25:07Tell me about your super-sized party food.
25:10So I'm doing an angel cake.
25:12When you say angel cake, what do you mean by that?
25:14So, I don't think I can say the Randall here.
25:17Just whisper it then.
25:19Mr. Kibble.
25:21Oh, yes, that guy.
25:22Yeah, that guy.
25:23Yes.
25:23So...
25:24Makes exceedingly large amounts of money.
25:26Yeah, he does.
25:29Ayla L.'s colourful party treat
25:31will have two layers of foot-long classic chiffon sponge,
25:35sandwiching traditional lemon buttercream,
25:37and topped with elegant but simple pink-and-white feathered icing.
25:42Because the sponges are pretty simple,
25:45you kind of need to nail it.
25:46Brush off.
25:47Yeah.
25:48I know.
25:49Yeah.
25:49Don't let those deflate.
25:52This is a cookie dough mix.
25:54The judges require the baker's showstoppers
25:56to include at least one baked element.
25:59This is rough-off pastry.
26:01I'm the only one doing savoury.
26:03But baking at scale.
26:04It's quite a small bowl, actually.
26:06I wasn't anticipating the size.
26:08Makes it much harder to achieve perfection.
26:11Do I have enough?
26:12Do I have enough?
26:13Do I have enough?
26:14I have enough!
26:15Literally just finished my piping bag.
26:18Hi, Kitto.
26:19What are you making?
26:20A jumbo, massive sausage roll.
26:22What attracts you to the sausage roll?
26:24I don't really know.
26:26Did you have an early experience with the sausage roll
26:29that you've drawn on?
26:30I don't really have a massive story behind mine.
26:33No backstory?
26:34To the sausage roll?
26:35I just like sausage.
26:37Yeah, that's enough.
26:39Yeah.
26:39Why does everything have to have a backstory now?
26:42Why can't it just be,
26:43I like sausage rolls,
26:44I want to make a big one?
26:46The pork in Kitto's jumbo sausage roll
26:49will be mixed with bacon, onions and mustard,
26:51encased in rough puff pastry
26:53and served alongside a rustic tomato ketchup,
26:56a sweet chilli dip and painted pastry party decorations.
27:02What pastry are you using?
27:03So, um, I'm using rough puff pastry.
27:06Lovely.
27:06You've made yourself?
27:07Yes.
27:08Okay, so you've really got to focus on those bake times.
27:11It's never going to cook.
27:12Yes, yes.
27:13It needs, like, an hour to cook it.
27:16We'll leave you to it.
27:17Good luck.
27:18Good luck.
27:19Oh, it's heavy.
27:20With all the big bakes going in the oven...
27:23That is going in for 20 minutes.
27:26Miko, could you open the oven?
27:28Of course.
27:29Kitto's extra-long sausage roll
27:31will take the longest of all.
27:32Of course.
27:33See you later.
27:36I love supersized food.
27:38In fact, I've got a supersized gobstopper.
27:4360 minutes, bakers.
27:45You're halfway through.
27:47So, this is my meringue.
27:50The supersized showstoppers now become even more monumental
27:54for the bakers as they tackle large fillings.
27:58Humphrey, do you want to eat a bowl of freeze-died strawberries?
28:03Wait, this isn't, like, poisonous.
28:06It's just freeze-died strawberries.
28:07Is it nice?
28:10Oh!
28:11Why are they so sour?
28:14Did I not put the timer on?
28:16Oh, my gosh, I didn't put it on.
28:19Oh, my gosh, I'll just guess.
28:28Hi, there.
28:29Hello, Harry.
28:30So, what are you supersizing?
28:32A brookie.
28:33I've not come across a brookie before.
28:35What is it, then?
28:35A cul-de-sac in Liverpool?
28:37It's very close.
28:38It's a brownie and a cookie.
28:39It's full of, like, all the good things, like chocolate, chocolate and, uh, chocolate.
28:49Smothered in swirling milk and white chocolate,
28:51Umair's Party Bake will layer scoops of cookie dough around brownie mix.
28:56A whipped cream dip, a milk chocolate ganache and a caramel sauce will be served to the side,
29:01accompanying the simple all-in-one bake.
29:06So, it's going to be one large piece?
29:08Yeah.
29:08Wanted bake?
29:09Yeah.
29:10Do you reckon it's ambitious enough for a quarterfinal?
29:13Um, I think so, because the task is to make a supersized party food.
29:18Of course.
29:19I'm making a party food, and it's quite big.
29:22So, I think that it ticks all the boxes.
29:24Say hello, my boy.
29:25Good luck.
29:28Bye.
29:30Judging the bake time of a Titanic treat is tricky.
29:33Oh, my God.
29:34It will be right to the wire.
29:37Oh, I'm nervous.
29:39Oh, actually, it's not that bad.
29:41Flash looking good.
29:44Yay, happy.
29:45But for Isla F.
29:46Ah, how am I supposed to check if this is baked?
29:51The forgotten timer means she's relying entirely on guesswork.
30:04It's raw inside.
30:09I'm going to go home today.
30:13Yeah.
30:17While most of the baked elements are complete...
30:20Yeah, I'm happy with that.
30:22Now it's putting it in the freezer.
30:24Isla F's meringue has a supersized crack.
30:27It's raw inside still.
30:31Basically, it needs about four more minutes.
30:35I might be going home today.
30:39Hopefully not.
30:40Don't think that way.
30:42Don't crack.
30:44For the other bakers,
30:47assembly can begin.
30:49I'm just going to try and level it out so my jelly doesn't slide away.
30:56Miko, tell us about your supersized party food.
30:59So I'm making a giant caterpillar cake,
31:02turning these into Swiss rolls and then putting them all together.
31:04So one, two, and three.
31:06Wow.
31:07Are you turning these into Swiss rolls?
31:08That's really hard.
31:10That's going to be massive.
31:11And hopefully it just goes well.
31:13You're actually doing really intricate things and bringing it together in a fun way.
31:17So I'm excited.
31:20The chocolate sponges for Miko's colossal Colin will be spread with buttercream before being tightly rolled.
31:27Her caterpillar will be covered in melted milk chocolate
31:30and then adorned with white chocolate feet, antenna and face.
31:35Are you at all concerned it might look like a worm?
31:38It might look like a worm, but the face,
31:40probably just give it a bit of caterpillar features.
31:43My friends would always have these at their parties
31:45and I'd just be in the corner gobbling it up.
31:47Yeah.
31:48Speaking about cakes and parties, we actually got you a gift.
31:51Isla.
31:52Isla, come.
31:54Kitto, Kitto, Kitto, come here.
31:55Oh, yeah.
31:57Open it, open it, open it.
32:00Harry Hill's hair care cake here for bald comedians.
32:03Condition impossible.
32:05Condition impossible, very clever.
32:06Kitto, shampoo.
32:07Shampoo, well, I'm very deeply touched.
32:10Oh, that's enough.
32:12No, sorry, stop it.
32:14Oh.
32:15Get back to your workstations.
32:17Okay, bye.
32:17This is a competition.
32:18Yeah.
32:19This is quarterfinals.
32:20Oh, yeah.
32:22I love my supersized gobstopper.
32:24Mind you, it's going to take a lot of licking.
32:3030 minutes, bakers.
32:32You've got 30 minutes left.
32:36Delicious.
32:37Two more minutes.
32:39What about three?
32:40The big bakes need to be decorated with toppings and details to make them larger than life.
32:47You can't really decorate a sausage roll.
32:51So, instead, I am making pastry shapes that are to do with parties.
32:57Super-sizing bakes.
32:58I might be on a roll.
33:00I might not.
33:00Just hopefully everything goes okay.
33:03Means super-sized challenges.
33:04Come on.
33:05When it comes to assembly.
33:07I never thought I'd be doing this on the thing.
33:08Come on.
33:09Just to call it a little bit.
33:14And for Humphrey, it's the moment of truth for the set of his jelly.
33:26Come on.
33:27Come on.
33:28Yeah.
33:32Okay.
33:33It's fine.
33:35It's fine.
33:37I've got this.
33:39Humphrey, you got this!
33:45I'll just take your time a bit, yeah?
33:48Looks good enough to me.
33:52Okay.
33:53That is good.
33:53Now I'm going to make the other one.
33:55I think I should put more cream in.
33:58Hi, kiddo.
33:59Hello.
33:59That's a lot of tomatoes.
34:01You ordered too many.
34:02No.
34:03No, because I'm making a massive tomato ketchup.
34:05With massive sausage roll.
34:07I wonder what the largest sausage roll in the world ever was.
34:10I think the largest one was the size of a tube train.
34:15A tube?
34:15Oh, my God.
34:16That's massive.
34:17And you could actually crawl inside it.
34:18And that's how they encouraged you to eat it.
34:20Was to crawl inside it.
34:23Oh, from the inside out.
34:24As big as it will ever be.
34:26Because it needs time to cool as well.
34:29How long left?
34:33Phew.
34:34That's a lot of licking.
34:35But I'm getting there.
34:37Problem is, all the stuff I've licked off,
34:39it's now in my tummy.
34:4315 minutes, bakers.
34:45Phew.
34:46You've got 15 minutes left.
34:49Hurry, can you just add, like, another hour onto that?
34:51It is what it is.
34:53My thing has 14 minutes left in the oven.
34:5514.
34:56Oh.
34:56You have to get it out really quick then.
34:58Yeah.
35:00Now it's my favourite pot.
35:01Oh, I haven't cut it.
35:03This is for the ganache.
35:05Right, I'm going to melt my chocolate now.
35:08Because if they're still hot, when they go onto the cake,
35:10it's going to melt your jelly.
35:12It's going good.
35:13I'm really happy with it so far.
35:15All of the components are ready.
35:17It's just the...
35:19Marat, marat, mac...
35:20Macaron.
35:21Marat, marat, macaron.
35:23That's a lovely colour, I've got to say.
35:25It's very angel cakey.
35:27You don't see so many angels anymore, do you?
35:29No, you don't.
35:29Because the cats, the cats were getting...
35:32Gradually, they'd die down.
35:34The cats?
35:35Hmm.
35:36Oh, God.
35:36Yeah, once cats were introduced,
35:38the writing was on the wall for the angels.
35:42Still quite hot.
35:44This is the caramel sauce,
35:47and this is the whipped cream.
35:50Just the ganache, will it set in time.
35:53Yeah, I need to take that out now.
35:55It's not cold, but it's colder than it was before.
35:59Oh, I'm nervous.
36:01Mine is still in the oven.
36:05All of the fat from the roll is leaking out.
36:10This is looking good on the other hand.
36:18It's underbaked.
36:20Really underbaked.
36:23Five minutes, bakers.
36:25Shoot.
36:26Come for it, I need your scissors.
36:32I'm just assembling my caterpillar now.
36:34But I'm going to be very surgically precise.
36:38It's supposed to be a gooey macaron.
36:41Looking yummy.
36:43Very happy.
36:44Oh, yes.
36:46Where can I put this?
36:52Got one ear on.
36:53I'm just doing a little chocolate swirl.
36:56This layer of chocolate has gone really nice.
36:59Just a bit more chocolate.
37:01Tomato sauce.
37:02Sprinkles.
37:03Yeah, party.
37:05I would say it's fit for a party.
37:07One minute, bakers.
37:08You've got one minute left.
37:09There is no time.
37:11Yes.
37:12Yay.
37:12I'm really happy with it.
37:15Come on.
37:16Miko?
37:16Yeah?
37:17Do you have time to help me?
37:18Yeah, yeah.
37:23Wait, wait, wait, wait.
37:24It's not on.
37:24It's not on there.
37:25Island, do you need a hump?
37:26It's okay.
37:28Left, left, left, left, left, left, left.
37:29Just put it on.
37:30It's not baked.
37:31Careful, careful, careful, careful.
37:33Oh, no.
37:34Oh, my gosh.
37:35Oh, my God.
37:37It's fine.
37:38You can still identify that as a mackerel.
37:41It's fine, it's fine.
37:42Oh, jump scare.
37:44It's fine.
37:46Sorry.
37:47Oh, God.
37:48I'm happy with that.
37:49Add a bit of color.
37:51These are supposed to be balloons.
37:52Oh, the head fell off the donkey.
37:54It's fine.
37:55Look.
37:56Drizzling chocolate.
37:59I mean, hopefully it's just enough to get...
38:01That's it, bakers.
38:02Time's up.
38:04Time's up.
38:05Mine broke into pieces.
38:07It's okay, it's okay.
38:08It looks great, I'm telling you.
38:12I took a risk, and it's not worked.
38:16I think it's amazing, so don't worry, okay?
38:25It's judgment time for the baker's supersized party food.
38:29Miko, could you please bring your supersized party food forward for judging?
38:34I say.
38:36Wow.
38:42I made a giant caterpillar Swiss roll cake with Swiss meringue buttercream.
38:47You've really delivered in terms of size.
38:49It's really fun, and it looks incredibly yummy.
38:53Oh, look at that swirl.
38:57That's really impressive.
38:58That's hard to do.
39:02Taced it.
39:04Sponge is light, fluffy.
39:06Swiss meringue buttercream.
39:07Tastes delicious.
39:08Simple, effective, gorgeous.
39:11Bosh.
39:12Your textures are beautiful.
39:14The technique of getting the swirl.
39:16I know chefs that can't even do this.
39:18So good.
39:20Well done.
39:24I did an angel cake, and I did a vanilla chiffon cake with a lemony Swiss meringue buttercream
39:31and a lemon fondant icing on top.
39:33What I really do like is the feathering on top.
39:39It's light, it's velvety.
39:40In terms of your Swiss meringue buttercream, it is spot on.
39:43I really like the flavour of this.
39:45I love the icing on top.
39:47I think it's really nice.
39:48It's very fresh.
39:49Even though it's a very simple bake, you've managed to make it really gorgeous.
39:57Massive.
39:58So it's a brookie.
39:59It's served with a whipped chocolate ganache, caramel, and whipped cream.
40:04I was worried that it would basically just be a baked brownie on a platter, but you've really elevated it.
40:09It's a chocolate lover's dream.
40:10The texture of your brookie around the edges is spot on.
40:14I really like the notes of the brownie, the chocolate, the cookie, but the middle is underbaked.
40:23This is my massive sausage roll.
40:26It has a tomato ketchup and a sweet chilli jam.
40:30I love a sausage roll.
40:31You made your own pastry from scratch.
40:32I can't wait to eat it.
40:38I really like the ketchup.
40:39Your filling is seasoned really well.
40:42The pastry on the top, it is flaky.
40:45On the bottom, it's underbaked.
40:47So next time, put it on a hot tray directly, and that would really get the bottom nice and crisp.
40:51But yeah, really good effort.
40:57I think you've done a great job of making a Jaffa cake.
41:00It looks really realistic.
41:01I think you've smashed it.
41:03There's just heard that jelly in the middle set.
41:06Oh.
41:06Yeah.
41:12I mean, it tastes just like a Jaffa cake.
41:15The sponge is, like, a little bit dry.
41:17The jelly's really good.
41:19Nice and punchy, but I know you didn't make the jelly from scratch.
41:21I agree with Rav.
41:22The jelly could have been, you know, fresh orange juice, a bit of gelatin, sugar.
41:27The chocolate on the top is maybe a little bit too thick.
41:29But it's a Jaffa cake, man.
41:31I can't.
41:31It's a Jaffa cake.
41:36So my super-sized party food is a strawberry macaron.
41:41Obviously, your shell on the top has broke.
41:44I mean, I don't think it's all doom and gloom because you've attempted the most ambitious bake out of everybody
41:49today.
41:50This is a really, really technically difficult thing to do.
41:53So let's try it.
41:55It is underbaked.
41:57I know that.
41:59I'm quite conflicted about this because, on the one hand, yes, there are some things that aren't quite right about
42:05it.
42:05But on the other hand, it's really yummy.
42:07The buttercream is really zingy.
42:09You made your own jam as well.
42:11You can be really proud of yourself.
42:13Well done, Ayla.
42:20I am definitely in danger.
42:24I've worked so, so hard to get through to this stage and I just can't let go now.
42:30Literally, like, two days away from the final.
42:35There's a lot of pressure going into the announcement just because of, like, you know, finishing last in the technical
42:42one.
42:43I'm definitely still at risk of going home.
42:49Rav and Liam have decided who is today's star baker and who will be going home.
42:58Well done, bakers.
43:00Rav and Liam have made their decision and today's star baker is...
43:08It's Ida Rell.
43:11Well done.
43:15But, of course, there's bad news, too.
43:20The person leaving us is...
43:26Humphrey, I'm afraid.
43:28Sorry, Humphrey.
43:29It was very close, wasn't it?
43:31Yeah, really close.
43:32Really close.
43:33You did so well.
43:35I'm going to miss you so much.
43:37Obviously, I'm a bit sad to go out today, but to get this far, I'm really proud of myself.
43:42And it means a lot to me, but, you know, sometimes stuff happens.
43:49Sorry, Humphrey, let's give it up, Humphrey.
43:51You did really well.
43:53He came last in the technical, and then with the showstopper, he played it just a little
43:57bit too safe to be in the quarterfinals.
43:59I know you're shocked, but you did very well in the technicals.
44:02Well done.
44:05I feel really good going into the semifinals because now I've got four star bakers under
44:10my belt.
44:11So hopefully I can just sustain this, keep going strong, and then hopefully I'll get
44:15into the finals.
44:16The bakers only have one more chance to make it to the grand final.
44:19Posh Nosh Day.
44:20Let's be having ya.
44:24Next time.
44:25Oh, hello.
44:26It's Posh Nosh Day in the semifinal.
44:29You're not posh.
44:30I am posh.
44:31The bakers tackle a technical fit for a queen.
44:33Is this what it's supposed to look like?
44:35It's a bit odd.
44:36And show-stopping dinner party illusion biscuits.
44:39Beans are looking bad.
44:41But with only four places up for grabs in the finals.
44:44Yes.
44:45Who will reach the height of sophistication.
44:48They've all got holes in them.
44:49And who will fall from grace.
44:51Oh, oh, I've broken another one.
44:53Breathe.
44:56Are you a star baker in the making?
44:59Apply for the next series of Junior Bake Off at channel4.com forward slash take part.
45:15See you next time.
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