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00:00Last time, it was bread week.
00:04Underproved. Paul's going to have a field day on that.
00:06Jasmine proved herself over three challenges.
00:09I love the look of this. It's beautiful.
00:10To win her first star baker crown.
00:13And while Aaron fell flat in the signature.
00:16It's not risen. Do you think Paul will notice?
00:19It was Poi Man who failed to rise to the occasion.
00:22I'm just not getting huge amounts of flavour in there.
00:25And became the third baker to leave the tent.
00:27I am part of the baker family now, so it's not the bad thing.
00:33Now, for the first time in the tent.
00:36That's definite.
00:36It's back to school week.
00:38It's a long time ago. It's black and white for me.
00:40The bakers flap under pressure in the signature.
00:43Devastated.
00:44Go back to basics in the technical.
00:46We're just not built like old school lunch ladies.
00:49Before a summer fate finale in the showstopper.
00:53But who will make the grade?
00:55That takes me back through.
00:56And who?
00:57Broken heads.
00:58Who flunkies?
00:59No.
01:00See me at the end of class.
01:02Sorry, sir.
01:23I just like to get things right.
01:25I'm so glad.
01:26I'm back for week four.
01:30I'm just so happy.
01:31I want to show Paul and prove my skills again.
01:35I am glad that I'm begging for back to school week and not actually going back to school.
01:40Good golly, I don't need to do that again.
01:42I'm so gassed to go back to school.
01:44I can't wait.
01:44I think it will be a fun week.
01:46Yeah, having done that much homework this week, I'm feeling like there's a medium chance that I'm going to get
01:51expelled.
01:52Suspended, if nothing else.
01:56Morning, bakers.
01:57Morning.
01:58Uh, excuse me.
02:01I expect you all to say good morning, Miss Hammond.
02:05Good morning, bakers.
02:07Good morning, Miss Hammond.
02:09That's better, isn't it, Mr Fielding?
02:12The reason that Alison is behaving like Miss Trunchbull is because we're going to be taking you back to your
02:16school days.
02:17For your first school time bake, Miss Leaf and Miss Hollywood would love you to make a batch of 12
02:26identical flapjacks.
02:28Your flapjacks will need the classic oaty base, but also an extra filling or topping.
02:34You've got two hours.
02:36On your marks.
02:36Get set.
02:37Bake.
02:40Can't look forward to it.
02:41I actually forgot how much I like flapjacks.
02:43I did eat them at school, but it's not something I have often.
02:46They make me a bit lucid normally, so.
02:49This is back to school week.
02:51It's all about reinventing bakes that you had at school, only this time making them really, really good.
02:58This golden syrup is going to get messy.
03:00It's a flapjack, it's just full of sugar and predominantly golden syrup.
03:03And so it'd be interesting to see how the bakers interpret the sugar levels.
03:07I've taken out the golden syrup and then replaced it with a red wine reduction.
03:13We want a very special flapjack, but I think you have to be careful with the adding of new flavours
03:18because you don't want to overpower the oats.
03:21Milk time students, make sure you stay hydrated.
03:26I'm like, good girl.
03:27Look, this one's drinking their milk there.
03:29We're really asking the bakers to push the boat out and create a little bit of school magic.
03:35Morning, Tom.
03:36Morning.
03:37Right, Tom, tell us all about your flapjack.
03:40Today I'm making apple crumble flapjack, but this is kind of pushing the brief in terms of what a flapjack
03:47is.
03:47So it should look like the top half of an apple.
03:49And then when you slice it open, you're like, oh, there's a flapjack hiding inside there.
03:55Aiming for an A star, Tom's flamboyant flapjacks will be surrounded by apple puree and custard fillings,
04:01before being encased in a white chocolate apple-shaped shell.
04:05Wow.
04:06Wow.
04:06Well, Tom, that is ambitious.
04:08Have you practised this?
04:09Kind of.
04:10You're supposed to come to school ready for the exam.
04:13Well, I did the homework and then I thought I could do it a little better.
04:16You're answering back.
04:18He's pushing for excellence.
04:20He's pushing for detention.
04:21That's what he's pushing for.
04:23To avoid any disciplinary issues of their own.
04:26So these are Irish oats, obviously.
04:29It's just the ones that I had in the house.
04:31Choosing the right oats is crucial.
04:33Do you want it to kind of be dense, more cakey?
04:36Do you want it to have a bite?
04:37Do you want that texture?
04:38But striking the right balance...
04:40Half rolled oats and half powdered oats.
04:42..is entirely up to the bakers.
04:44So these are rolled oats because I'm doing a carrot cake recipe,
04:48but just replacing the flour with oats.
04:50When I was young, I really wasn't that bothered about flapjacks,
04:53but I really like carrot cake, so I thought I'll make carrot cake flavour flapjacks.
04:58Toby's flapjacks will be individually moulded to resemble a slice of carrot cake
05:02and topped with cream cheese icing.
05:05Time for your meal.
05:07Well, thank you very much for the offer, but I'm actually lactose intolerant,
05:10so unless you want to have a gassy afternoon...
05:13OK, I'll leave that there.
05:14Like this.
05:16Oh, let's get her in.
05:19To avoid upsetting Paul and Prue...
05:22Pairs of naturally wet fruit.
05:24Hopefully, we'll be all right.
05:26..the bakers must pack their flapjacks with flavour
05:29without compromising the consistency.
05:31I'm putting in some very ripe banana into it.
05:34So these are banana bread-inspired flapjacks.
05:37It's going to be unusual, this.
05:39Have you given it to anybody?
05:40My partner took it to her pole dancing class.
05:43They're pole dancing class.
05:46And they all loved it.
05:48What's Prue in there?
05:51Hoping to spin his way into pole position,
05:54Ian's banana bread flapjacks will be covered in layers of walnut paste,
05:58white chocolate honey ganache and caramelised banana.
06:02Do you miss school?
06:03I like designated time to have fun.
06:05I never play anymore.
06:06I'm never claiming stuff.
06:08You've got two minutes off you go.
06:09Go on.
06:10Go and have a play.
06:11Go on.
06:11Yes, Ian!
06:12Yes, Ian!
06:14Go and have a little play.
06:15Go on.
06:17That's good.
06:18See you, guys.
06:19How did you do that?
06:21Don't want to play with me?
06:23Guys!
06:24But Ian's not the only one.
06:25Does no one want to play?
06:27Recapturing their youth.
06:29So I'm going to put in freeze-dried raspberries.
06:31My great-aunt, she'd always have a tin full of flapjacks
06:34and we'd always go raspberry picking, fruit picking in the summer.
06:38Jasmine's soft raspberry flapjack will be covered in a rich chocolate ganache
06:41and topped with a firm tempered chocolate.
06:45So when you cut through, it'll be like hard, soft, and then the flapjack,
06:48but in practice.
06:50I've never managed to do it in time,
06:51so I just need to get them in and out ASAP.
06:55But while some bakers are recreating their favourite childhood flavours...
06:59The pumpkin seeds had a bit of a crunch.
07:01Very sophisticated.
07:04Aaron's aiming for something a little more mature.
07:07So my flapjacks are oil grey whipped ganache and lemon jam.
07:11The oil grey isn't like a dominant flavour, it's just like a bridge.
07:15Go on, bridge between what?
07:17Between the lemon and the rest of it.
07:22What you need to do is build a bridge between your bake and Paul's hand.
07:27Aaron's flapjacks are dedicated to his friend Latifa,
07:31who can't get enough of his lemon jam.
07:33He's hoping the judges will be just as convinced of his flavours.
07:37Are you going to be head boy today?
07:39Probably.
07:41I don't know, actually.
07:42He didn't sound that confused about my flavours, so possibly not.
07:45Don't let him psych you out.
07:46Don't let Mr Hollywood psych you out.
07:49Aaron may be aiming for a grown-up flapjack.
07:51I use pecan nuts and cherries and a bit of amaretto.
07:55But Natalia's will be strictly adults only.
07:58Not for school, the kids will be drunk.
08:02Her boozy flapjacks might not get past the school gate,
08:06but Natalia's been thrown back into the classroom,
08:08learning to make flapjacks for the first time.
08:11Do you not have flapjacks in Ukraine?
08:13No, absolutely not.
08:14You should take them over there.
08:15Yeah.
08:16You could start your own flapjack business.
08:20Miles.
08:21It's time to get this in the tin and get that in the oven.
08:23I am using individual moulds.
08:25If I'm not meticulous with this bit now,
08:28when I try and take the moulds off, they will fall apart.
08:31And they go.
08:32I'll bake the flapjacks for around 15 minutes.
08:34I just really don't want to overbake them.
08:36While overbaking will result in a tougher texture...
08:3923 minutes, I'll say.
08:40It's all based on vibes.
08:41Underbaking will leave them too soft and claggy to eat.
08:45There we go.
08:46And I'll start that for 20 minutes.
08:48But while everyone else has begun baking their flapjacks...
08:51Shortbreads in and then get my jam done, start my flapjack.
08:56Leslie's yet to start hers.
08:58I'm making a cherry bakewell flapjack with a shortbread base.
09:03Inspired by her neighbour Dan's favourite treat,
09:06Leslie's bakewell flapjacks will feature a shortbread base,
09:09a layer of cherry jam and finished off with glacé cherries.
09:13You bake the whole thing together?
09:14I'm doing it separate because in practice I tried it
09:16and the shortbread just didn't cook underneath.
09:18Bake.
09:19Bake.
09:19Bake.
09:20Sorry, sir.
09:21100 lions, it's bake, not cook.
09:23See me at the end of class, the lions.
09:25Yes, OK.
09:27I'm in trouble, I've not even started yet.
09:34Yeah, it's deafening.
09:36Bakers, you are halfway through.
09:38Here we go.
09:39Keep going or there's detention with Mr Hollywood.
09:42Miss Hollywood.
09:44Come on, bake quicker.
09:48If producing 12 flawless flapjacks wasn't challenging enough...
09:52I'm going to start caramelising some of these bananas.
09:55Before the end of class bell rings...
09:57It's going to be a lumpy custard like back at school
09:59with skin on top that they're going to have to peel off nicely.
10:02The bakers still need to make their delicate decorations.
10:05I'm going to put a candied hazelnart on top of each one.
10:08..and tantalising toppings.
10:10So I'm starting my cherry jam.
10:11On the way to school, I used to love a coconut chocolate bar.
10:15I used to buy the two-pack because I loved them that much.
10:17So I want this to be a cherry version of that chocolate bar.
10:21Nadia's hoping to recreate her favourite childhood treat
10:24by coating her coconut flapjack and cherry jam
10:27with a perfectly tempered chocolate top.
10:30So what temperature are you taking it to to temper?
10:33Well, it adds a little bit of peace to peace.
10:35You're cheating.
10:36You're cheating in class.
10:38And I think this is outrageous.
10:40She might as well write it on the back of her hand.
10:43While Nadia still has some studying to do,
10:46Jessica's come prepared.
10:48So I've done a lot of homework for back to school week,
10:50so I've decided there's going to have red wine, poached pears,
10:54stem ginger and dark chocolate ganache.
10:56It's going to be like a mouthful.
10:59Inspired by her close friend Audrey's favourite flavours,
11:02chocolate and wine,
11:03Jessica's flapjacks will be finished off with poached pears.
11:07Are you going to be top of the class today?
11:09I don't know, but I just don't want to be an exclusive.
11:12I don't want to go home.
11:14Did you think that you was going last week?
11:15I was so shocked when Pointer left.
11:18You never know who's going, do you?
11:19Never know.
11:22Bakers, you have half an hour left.
11:25Half an hour.
11:26Cheers, babs.
11:28White Russian.
11:30Need to make sure my jam's spread out
11:32and then it's all going in the oven.
11:34While Leslie's flapjack is yet to go in the oven...
11:37Flappy J's.
11:38..the rest of the bakers are ready to come out of theirs.
11:41So there we go.
11:42Do you know what? We're done.
11:44The edges are nice and brown and it's got a nice even colour.
11:47Hallelujah!
11:49Flappy J's are baked, so I feel like I'm in a good time.
11:53Going back in the oven.
11:55Fingers crossed they're all cooling time.
11:57I'm not confident.
11:59I'm just waiting, going, really.
12:02I try and cool it.
12:04Everything here needs to be cool
12:06by the time it goes in the white chocolate mould.
12:08I'd be lying if I said I wasn't nervous.
12:09Twelve identical flapjacks.
12:12Normally I just do it by eye.
12:14Oh, that was not a straight line.
12:16When we barked the school ruler,
12:17you've got to be very precise,
12:19otherwise it gets shouted at by the teachers.
12:21That's how they're supposed to come out.
12:22Look at that.
12:23Holding your structure well.
12:29No!
12:31I've broken it.
12:37Right, we've got 16 now.
12:39That's good news.
12:40Cut like this,
12:41and I have my 12 flapjacks.
12:44Little school sandwiches.
12:47Bakers, you have 15 minutes left.
12:50I'm going to temper me dark chocolate now.
12:53So let me just get me a little piece of paper.
12:55Just tempering some chocolate.
12:56It's set really quickly,
12:57which is a good sign.
12:59Please set.
13:00I'm suddenly very rushy feeling.
13:02I feel like you've got a lot to do.
13:03I have so much to do.
13:05If you pull this off,
13:06I feel like you could be in Handshake City.
13:09The icing's got to be great,
13:11because they're quite basic.
13:12This chocolate's just not setting.
13:14Oh, mother.
13:15I'm not sure that it's going to call in time.
13:17I'm just going to have to cut it.
13:19How's it going?
13:20Not very well.
13:21Oh, no, I don't say that.
13:23It's still warm.
13:24It's just not setting.
13:25Well, look, you're still smiling.
13:27It's only first lesson.
13:28It's a long day.
13:29This is just to cover the bases.
13:31Clock is ticking.
13:32How long have we got?
13:33You've got one minute left, bakers.
13:36Oh, this is gutting.
13:37I've totally run out of time here.
13:39Tempered chocolate has tempered and set.
13:41Oh, devastated.
13:43I want it to look neat.
13:45Oh, it's not even staying on.
13:47So sad.
13:48They don't look great.
13:49I'm going to get a detention, definitely.
13:51I'm not going to be able to get the tops on.
13:53No!
13:54Bakers, your time is up.
13:58Ta-da!
13:58We did it.
14:00Well done, bakers.
14:01Put your pens down.
14:03I run out of time.
14:05Absolutely, Samantha.
14:06They are beautiful.
14:08I'm not dreadful.
14:10I'm devastated.
14:11My chocolate didn't set.
14:17It's judgment time for the baker's flapjacks.
14:20Hello, Tom.
14:21Hello.
14:22Hi, Tom.
14:26Right, Tom, tell us all about your flapjacks.
14:29My abstract apples.
14:31It looks more like an apple with the stalk coming out.
14:33Yes, you needed the stalk.
14:35Yeah, I think you needed that.
14:36It's very clever, Tom.
14:41It just absolutely says apple crumble.
14:43I really love it.
14:44I really do.
14:45It's great.
14:45It is so clever.
14:46We said we didn't want a boring flapjacks.
14:49Yeah.
14:49Well done.
14:58I love the intricacy of the decoration.
15:01I think they look neat as a pin.
15:06I love the chewiness.
15:08It's not too sweet.
15:09Chewiness, check.
15:10Texture, check.
15:11And flavour, check.
15:12So I think you've ticked all the boxes.
15:14Very good.
15:20Caramelised banana slices on the top makes my mouth water.
15:25You certainly get the banana, less so the walnuts.
15:29It's a bit soft.
15:30A little bit longer, I would have put in the oven.
15:32I was aiming for, like, a soft banana bread-esque.
15:35Oh, is that what you were going for?
15:36I'm so sorry.
15:37Come on.
15:37I think it's excellent.
15:39There we go.
15:40If we ask for flapjacks.
15:42It's just slightly underbaked.
15:50They've been cut a bit oddly, haven't they?
15:52Not very neat.
15:53I think it's really difficult to cut them into triangular stuff.
15:58They're very chewy.
16:00Yeah.
16:00The chocolate ganache is the overpowering flavour.
16:04It's a bit dry, but it's the texture for me.
16:12The size difference are dramatic.
16:14Because I couldn't see anything because the chocolate wasn't set on the top.
16:17There's a lot of chocolates on the top of that, which is why it didn't set.
16:20Yeah.
16:21I'm not getting a huge amount of coconut, because what's dominating is the half inch of chocolate.
16:26I agree.
16:26Too much chocolate, the cherry is perfect.
16:28Mm.
16:33I think they look lovely.
16:35They really do look great.
16:39Mm.
16:40The spice level is cinnamon.
16:42It's quite high.
16:43I like it.
16:44I wanted that carrot cake taste.
16:46I added a tiny bit more in today than I normally do.
16:49It's a shame, because the texture, I thought, was great.
16:51Thank you, Sophie.
16:52What made you put more cinnamon?
16:54Last week, I put a little bit extra in, and they loved it.
16:56So I thought, this week, I'll do the same.
16:58Whack a little bit extra in.
17:00Oh, man.
17:00That's too much.
17:01Got it.
17:05So interesting and different.
17:07I like that.
17:09It cuts neatly, doesn't it?
17:10It does.
17:11Mm.
17:13I like the flavour.
17:14The texture, for me, is a little too gluey.
17:17OK.
17:17And it might be the pear.
17:19OK.
17:19It's really softened up the flapjack itself.
17:22Would it have helped if I added more, like,
17:23so, like, jumbo oats than it would have been a crunch?
17:25Yeah, probably.
17:25If I actually added the ratio, I reduced the jumbo oats.
17:28Oh, God.
17:30Thinking that that would be a better idea.
17:32Yeah.
17:33Thank you, Cynthia.
17:35Damn.
17:36Leave the recipe as it is.
17:38All right.
17:39Same time.
17:44I love the decoration.
17:46I think it looks beautiful, really neat.
17:49I'm dying to see what it tastes like.
17:53That's delicious.
17:54Oh, my God.
17:56The lemon gives it such a lift.
17:59I can get the Earl Grey.
18:00I think you've done a really good job.
18:02Thank you so much.
18:03I love it.
18:04Really?
18:05Oh, my gosh.
18:05Absolutely, yeah.
18:06Yeah, it's a triumph.
18:07Well done.
18:09Well done.
18:10Well, I've bit that.
18:13Gust.
18:15My cheeks.
18:21It did cool down quite well in aftercars.
18:24I was a little bit worried about the timing with this.
18:26I think doing the showbread and the flapjack.
18:27It's all about the cooling.
18:30It's a real Bakewell flavour.
18:32I think it's a little too sweet for me because the icing is thick.
18:35When I say cherries are really sweet.
18:38Huge mistake putting the shortbread on the base.
18:40It's not your finest hour yet.
18:42No, it is.
18:42See me, Lesley.
18:44OK.
18:46Paul shouted out, I need to go and see him afterwards.
18:49Just go and sit in the corner now, shall I?
18:52That task is proof that you need to do your homework and you need to practise.
18:55Because I was a hairline away from that looking so bad.
18:59Less chocolate.
19:00If I could go back, I would, but I can't.
19:02So I've just got to take it on the shoulders and look forward to the old technical now.
19:07I don't know if I should say look forward to it.
19:11The bakers were able to revise their flapjack recipes, but in the technical challenge, they
19:16have no idea what old school bake they face.
19:20Bakers, it is time for your technical challenge and this one has been set by Miss Leaf.
19:26If you mess this technical up, it will be going on your permanent record.
19:30Now, Miss Leaf, have you got any words of wisdom?
19:33Prepare yourself to do a lot of elbow grease.
19:38As always, this challenge is judged blind.
19:40So, Paul and Prue, you may now leave the tent.
19:42Thank you so much.
19:43So.
19:44For your technical challenge, Prue would love you to recreate that fondly remembered classic.
19:51School cake.
19:51Your school cake must consist of vanilla sponge, white glassé icing, and then finished with sprinkles.
20:00And with a nice jug of hot custard.
20:04It all sounds quite simple, but there is a twist.
20:08Headmistress Leaf is demanding that you make everything from scratch.
20:12Even the sprinkles.
20:14Headmistress also stripped down your working areas and kept it to the bare baking essentials.
20:20You've got two hours.
20:22Audio marks.
20:23Get set.
20:24Bake.
20:26Let's do this.
20:28Oh my gosh.
20:30Never in my life had school cake.
20:34I just thought a school cake would be too basic.
20:36Which is why we have to make everything from scratch.
20:40So, Prue, sponge and custard.
20:43What a great technical challenge.
20:44This is one of my favorites.
20:45What's going to make this tricky for our bakers?
20:47The bakers have to do everything from scratch and with no modern equipment.
20:52So, they've got to beat the sugar and butter by hand.
20:55If they don't beat that really well, they won't get the rise.
20:58So, how are they going to do these sprinkles then?
21:00To make the sprinkles, they have to hide the lines, wait until they're absolutely set,
21:04chop them into tiny little sprinkles, and scatter them on top of their icing when it's still wet.
21:10And then we've asked them to make lump-free custard.
21:12Isn't that great?
21:14That sweetness from the icing is just about right.
21:16The sponge is moist, but with that gorgeous custard, that's fantastic.
21:20Almost anything tastes good with custard, but this is the best.
21:24Right, make the sponge batter by hand.
21:27And for the sponge ingredients, there are no weights.
21:30I put 300 grams of sugar, 400 of flour.
21:34At home, I have to use similar quantities of this.
21:37It's basically just a vanilla sponge cake.
21:39Just creaming the butter and sugar together, and I want to get it fairly light.
21:43If the bakers don't cream the butter and sugar thoroughly...
21:46It's not having a workout.
21:47..the mix will lack air.
21:48My arm's hurting already.
21:50Essential for giving their sponges the right rise and light, fluffy texture.
21:54We're just not built like old-school lunch ladies.
21:57You can mix by arm for hours.
21:59That looks like it's quite a feat to stir that.
22:01Right.
22:02That's a good burger.
22:03Yeah, it's not for me.
22:05It's not for me.
22:07I'm like, ask a while, that's not for me.
22:10Oh, ambulance!
22:12It's lumpy.
22:13Not the best, but that's what I'm going with.
22:15Hopefully it'll be fine.
22:17Now I'm just adding the eggs in one at a time.
22:20Oh, yeah.
22:21That's the stuff.
22:22Once I add the bacon powder and the flour, it should start coming together better.
22:27The bacon powder's a tricky one.
22:30It's gone off 5%, and I'm hoping that's right when I have, like, a flat sponge.
22:33Oh, I've done a teaspoon per 100 grams, but I have no idea whether that's right or not.
22:39Right.
22:40I think that'll have to do.
22:41I bet you was a good boy at school, weren't you?
22:43I was just the one who did, like, too much to me all the time.
22:45Really? You're like a bit of gossip?
22:46Yeah.
22:47What do you know about this lot?
22:48I've heard that Aaron is waiting for Paul Hollywood to call him a naughty boy.
22:52Really?
22:53That's actually me.
22:55I just want to get my cake in the oven.
22:57See what happens.
22:59I'm going to go for 170, 20 minutes and check it.
23:0320 minutes?
23:03Probably going to take, like, 25 minutes.
23:05It's a pretty chunky cake.
23:07Bless this cake for me.
23:12Yes, blessed.
23:13It's going to win.
23:14It's going to get a handshake.
23:15If it fails, it's your fault.
23:17I'm not sure my blessing is worth anything.
23:20I forgot vanilla.
23:23I'm going rogue.
23:28Got that just in time.
23:31Hope that doesn't affect the bee.
23:32Shouldn't do.
23:34I've made this.
23:36Oh, my God, look at it.
23:36Choose a colour.
23:37Green.
23:38Green.
23:39G-R-E-E-N.
23:42Choose the number.
23:43Four.
23:44One, two, three, four.
23:45Three.
23:47Sure?
23:48Yeah.
23:49Halfway through.
23:50Oh, amazing.
23:51Bakers, you are halfway through.
23:54You can have it.
23:56It took me all day.
23:57Does that mean we're going out now?
23:59Yeah, we are.
23:59Absolutely.
24:01It just says, make the sprinkles.
24:03How are you going to make the little sprinkle, people?
24:07Freeze jewellery.
24:08Put it in a blender.
24:10So, together, 60 grams of pasteurised egg whites.
24:13I've done 300 grams of icing sugar.
24:16I'm not sure what the texture is supposed to be.
24:18I've done four out of the five colours so far, so I've just got to do this last one.
24:21Now, we need to make our piping bags.
24:25I'm not sure how to do it.
24:28Doing origami now.
24:30Has anyone figured this part out yet?
24:32No.
24:37And then, does that fold in?
24:40Yeah, like that.
24:42Get...
24:42Ooh.
24:44Just going to see if this works.
24:46I'm going to part the sprinkles in lines.
24:48My red one.
24:50I thought sprinkles were dots.
24:51I don't trust dots.
24:53Little, little, little lines.
24:56This is going to take me a year.
24:57Bit of yellow.
24:59Woo!
25:00Something tells me this isn't the method.
25:02We've made it.
25:03Oops.
25:04We're going lines.
25:05I've given up on the dots.
25:06I guess it'll dry out and then you can break it up.
25:08This is pants.
25:10They're not even going to look the same.
25:11Have you ever made sprinkles?
25:13Oh, Hollywood cries sprinkles.
25:14I collected them in a tub.
25:15This should just be the challenge.
25:17Make sprinkles.
25:17You will be making 1,474 sprinkles.
25:22Bakers, you have half an hour left.
25:25So proud of these kids.
25:27So proud.
25:27All of them.
25:28So proud of them.
25:29Maybe I will, maybe I won't.
25:30It might be ready to come out.
25:32You know what?
25:33She's coming out.
25:34I'm actually really happy with that, I think.
25:35I reckon it's about five minutes away.
25:37The middle still needs a bit of cooking.
25:40Ooh, we've got some big sinkage.
25:42Big sinkage on the cake.
25:43It's cooked, but I think it's collapsed
25:45because there's too much baking powder in it.
25:48Make the sprinkles, leave them set
25:49in the residual heat of the oven.
25:50What does residual mean?
25:52Does it mean like the favor with the door open,
25:54like once the cake's out, residual?
25:57Oh, it's a bit hot in here, babes.
25:59What's going on?
26:00It's so hot.
26:00A bit of heat going on.
26:02Oh, my God, I'm getting hot flush.
26:03I thought I was going through menopause.
26:06This is so cool.
26:07Look at that, look.
26:09And then it just breaks up.
26:11Number seven, make the custard.
26:13I think it's time to make some custard.
26:15They've actually been quite nice to us here.
26:16They have given us ingredients.
26:18I've made custard before.
26:19I'm not that worried about it.
26:20I think I need to make mine a little bit thicker.
26:22I just don't want to step away from my custard
26:24or curd or split or do something horrible.
26:26Stick a spoon in, draw a line, hold the line, done.
26:29Children, you have 15 minutes left.
26:33Cook the top of the cake, decorating with the sprinkles.
26:36I think here may be a thin layer of icing.
26:38A little bit messy.
26:40Oh, they're not sticking.
26:41It's set, so I just need to push them in a bit.
26:43I don't like any of those even-looking sprinkles.
26:45Look at that.
26:46That's art.
26:47Is it Jackson Pollock?
26:48It's a Picasso.
26:49Slice the cake into 16 and serve along the jug of custard.
26:54And find the center there.
26:56It's a four by four, isn't it?
26:57I have a bachelor's in a science.
26:59Feels like I should be good at maths.
27:01Oh, I've done it wrong, not now.
27:02I've got 15 instead of 16, so I can't do maths.
27:05Bakers, you only have one minute left.
27:08Oh, God, I've already made a mess.
27:09Try not to panic.
27:11I'm actually not mad.
27:13Oh.
27:14Why is this one so small?
27:16Some of them are a bit to skate with.
27:18Looks like a score case.
27:20Bakers, your time is up.
27:22Please bring your school case and place them behind your beautiful photos.
27:27Oh, dear.
27:29Oh, look at them.
27:31Oh, you're so nice.
27:33That was hard.
27:37Paul and Prue are expecting 16 school cakes with a light, moist sponge, neat icing and handmade colourful sprinkles,
27:45served with a jug of delicious custard.
27:47Could we all stand for Miss Leaf and Mr. Hollywood?
27:53OK, Prue, I'm going to start with this one.
27:56The icing on this doesn't look too bad in places.
27:59It's dropped a bit here.
28:00I think they've struggled with the bake in the middle of the tray, perhaps.
28:03But the sprinkles are there.
28:05The sponge is nice, actually.
28:07My custard's got a bit too much vanilla in it.
28:09It's a good consistency.
28:11This is a bit loud, and they're all over the place.
28:13And again, some of them are better risen than others.
28:17I think that tastes quite nice.
28:18It's a bit dense.
28:19Custard's got a couple of lumps in.
28:21These look beautiful.
28:23Lovely height.
28:24Nice and even.
28:25It's good cake.
28:26Good sprinkles.
28:28Good icing.
28:28Custard just needs to be thickened slightly.
28:31These haven't risen enough.
28:32Yeah, they're all different sizes.
28:33Not consistent at all.
28:35Right.
28:37Tastes all right, though.
28:38It's good cake.
28:39Tastes nice.
28:41That's slightly split, isn't it?
28:43Oh, dear.
28:44What have we here?
28:45Icing's all poured over the edge.
28:47The sprinkles are sort of all over the place as well.
28:49It's a bit overbaked.
28:49It's quite dry.
28:51So it's overbaked, and the icing is...
28:53Stop it.
28:56Custard's all right.
28:57Right.
28:58These are very small.
28:59It's got a bit of height on one side.
29:00Those two have got all the sprinkles.
29:02This one's got practically none.
29:03Cake's a little dry.
29:04It's because it's dense.
29:06How's the custard?
29:08It's nice and smooth.
29:09Now, this one, it's all different shapes again.
29:12It should be easy to get them all the same size.
29:16Mainly, my complaint about this is unevenness.
29:19These sprinkles on the top are interesting.
29:22It's quite dairy there, see?
29:24It's probably the weight of the icing, to be honest.
29:25It should be quite a light icing.
29:28Cake is quite good.
29:29The cake's all right.
29:30Custard's good.
29:32These are good.
29:32They're quite even.
29:33Nice height.
29:34Good sprinkles.
29:37That's good.
29:38Hang on a minute.
29:44Custard's very good.
29:45That takes me back, pray.
29:46Mmm, delicious.
29:48The judges will now rank the school cakes from worst to best.
29:53In ninth place, we have this one.
29:55Nadia, the cake is overbaked.
29:58You're short of one.
29:59And the custard is slightly curdled.
30:01Not your best effort.
30:01In eighth spot, we have this one.
30:04Natalia, too heavy on the icing, it destroyed the sponge.
30:08In seventh spot is Jessica.
30:10Tom is sixth.
30:11Leslie fifth.
30:12Toby fourth and Ian takes third.
30:15The second spot, we have this one.
30:20Aaron, pretty good, these.
30:21It just came down to the overall neatness, but they were a good effort.
30:25Which means that this is the winner.
30:27Who is that?
30:31Jasmine, that is a beautiful cake.
30:34Perfectly risen.
30:35Your sprinkles are excellent.
30:36Well done.
30:37Whoa!
30:38I actually can't believe it.
30:39They liked it.
30:40And they went back for more.
30:41Last today, I can't believe I couldn't get a school cake right.
30:45I make it all the time.
30:46But me and Paul was tapping on it.
30:47It was rock solid.
30:48I wanted to do better than seventh, so I'm a little bit disappointed.
30:52But I think I'm ready for tomorrow.
30:54Let's go.
31:01I don't know about you, Noel, but I've loved going back to school,
31:05especially with Mr. Hollywood and Miss Lee.
31:07Miss Hollywood.
31:09I think it's been very good fun.
31:11And the baking has been absolutely lovely.
31:14Aaron's signature.
31:16Yeah.
31:16I mean, it was fantastic.
31:17He's having a really good week, isn't he?
31:19Second in the telecom.
31:20And Jasmine, as always, very near the top, if not at the top.
31:25I would say Toby probably could join for Starbaker.
31:28Depends how he gets on today.
31:29Who do you think's not doing so well?
31:31Well, Nadia.
31:32Straight away, Nadia.
31:33I think Jessica's down there.
31:35Natalia.
31:35Natalia's down there.
31:36Yeah.
31:37I met a lot of them last night because they were all in detention.
31:41Did you have the K now?
31:42I spoke to their parents.
31:43I think they're going to be all right for today.
31:51Hello, bakers.
31:52It's time for your Back to School Showstopper Challenge.
31:55Before we start, Noel, what was you like at school?
31:57I was pretty good, actually.
31:59I was second from top in my class.
32:01Who was first?
32:02It was my brother.
32:02Just the two of us, actually.
32:04We were homeschooled.
32:07So, for your Showstopper Challenge, the judges would love you to bake a spectacular Summer
32:13Fate stall display.
32:15Now, the judges will be looking for an array of decorative-themed treats that really capture
32:22the spirit of the summer school fate.
32:24Your display should have at least one large bake and two batches of 12 smaller ones.
32:29You have four and a half hours?
32:31On your marks.
32:32Get set.
32:33Bake!
32:36My primary school had an amazing school fair.
32:39I always got so competitive with, like, hooker dart coits.
32:42I always used to head to the bake stall.
32:45Used to love it.
32:45I always do the tomboler at the kids' school fairs because I want to win some wine.
32:49Woo!
32:50Woo!
32:51Straight in.
32:52Not one back.
32:53The Baker Showstopper Challenge is going to be a tricky one.
32:57We're asking them to reproduce a traditional school summer fate in bakes.
33:02So, I'm starting with the cake.
33:03It's quite hefty.
33:04I'll get that out of the way first.
33:06This is a demanding challenge.
33:07We want them to display at least three different baking disciplines.
33:12And the difficulty with that is about timing.
33:15This is where we have to have a bit of a balancing act.
33:18I've never had three things on the go at once.
33:20The hardest part of multi-baking is different rising temperatures, different oven temperatures.
33:25They could go wrong in every single area.
33:28It's a very busy bench today.
33:29You have to be a real artist and, I think, have a great baking flair to produce something magical,
33:34which we expect today.
33:37Morning, Toby.
33:38Good morning.
33:38Hi, Toby.
33:39Tell us about your cake stall.
33:41So, I'm going to do a lemon and blueberry cake decorated as a hook-a-duck game.
33:47And I'm going to do some shoe bun tennis balls and a version of my childhood favourite sandwich after school,
33:54chicken instant noodle sandwiches.
33:56Oh!
33:58Luckily for Paul and Prue, Toby's childhood sandwiches have matured into Parmesan biscuits,
34:04filled with chicken pate and ricotta.
34:06He's also serving shoe bun tennis balls filled with strawberry cream alongside his school fate centrepiece,
34:13a blueberry and lemon hook-a-duck cake.
34:15And did we win a prize if we hook-a-duck?
34:17You can win the hamper.
34:19Everything's labelled up so you know exactly what's going on.
34:21Let's see what she's going home with tonight.
34:23Well, I'm very competitive.
34:26So, you may not win.
34:28Toby's hook-a-duck cake will be facing some competition of its own.
34:32This is my cake, and this is going to make the swimming pool, which I'll put my ducks in for
34:36hook-a-duck.
34:37Jasmine's orange and elderflower hook-a-duck cake will be joined by two more classic school fate games.
34:43And she's hoping her rosemary pretzel quoit and raspberry jam hopscotch biscuits will be enough to take home the grand
34:50prize once again.
34:51Who was star-baked the last thought?
34:53I don't know.
34:54I'm just saying.
34:55If you get two in a row, everyone's going to go.
34:58Oh, wow.
34:59Well, I think I'm going to go.
35:01Everyone will be a bit like, oh.
35:04But Toby and Jasmine aren't the only ones hoping to make a splash.
35:08I think a few people are doing it.
35:09We're doing their hook-a-duck game.
35:11That's the cake.
35:12And then biology was probably the only subject I really liked at school.
35:14So, I am doing little petri dish crème brulees that will have these bacterial growthy sugar circles on the top.
35:20And then we have the coconut shy.
35:22Your eyes lit up then.
35:24Complicated as always.
35:27Tom's ambitious display includes today's third hook-a-duck centerpiece, a red velvet cake filled with cream cheese buttercream.
35:34It's served alongside vanilla crème brulee, petri dishes, and chocolate coconuts filled with coconut mousse.
35:40And he's hoping this fate goes better than the last one he attended.
35:44Last year, my dad was officially made chairman of the local village fate.
35:48He got me to do face painting.
35:50And the first guy that sat down was this bald guy who was like, can you make me a tiger?
35:54And I started painting him without looking at a photo of a tiger.
35:57And he just came out looking like a basketball.
35:59And I was very confused.
36:00But hopefully my baking is better than my face painting.
36:03And we will get somewhere today.
36:05To stand out at today's back-to-school fate...
36:08OK, raspberry and vanilla, funfetti cake.
36:11The bakers must pack their cakes with irresistible flavours and textures.
36:15Less than four lemons went in.
36:16I want them to taste the lemon.
36:18But Leslie's hoping to trick the judges' taste buds.
36:21I am making an illusion bake.
36:24It's going to look like a meat pie.
36:25So it's going to be sweet, but it looks savoury.
36:28Do you enjoy this type of baking?
36:29I love it.
36:30I've made the pie before, because my dad loved meat pie.
36:33So I've made him pie and chips and peas and all that.
36:36Are we getting the chips and peas?
36:38No, just the pie.
36:41Leslie's giant coffee and walnut pie illusion cake filled with brownies instead of beef
36:46will take centre stage in a 1970s display.
36:50Accompanied by apple shortbread biscuits and rainbow meringue lollies,
36:54two favourites from her school days.
36:56It's a long time ago for us, isn't it?
36:58It is, yeah.
36:591975.
37:00It's black and white for me.
37:02What?
37:03Sepia.
37:04Oh, my God.
37:06But Leslie's 70s school fate won't be the oldest in the tent.
37:10My name and my baker is Prehistoric Pantry,
37:13so hopefully I'm going to make a 3D dinosaur coming out of a book.
37:18Jessica's Dino Derek will spring from the pages of her stout cake book,
37:23while the rest of her prehistoric pastries include marshmallow and raspberry jam,
37:27filled footprint biscuits and chocolate dinosaur eggs with a chai spiced ganache.
37:32This is my massive stout cake, and it is about to go in the oven.
37:37I hope it's okay.
37:38The bigger the cake...
37:40I just need to get this cake in ASAP.
37:42The longer it will take to bake...
37:44I'm going to put it into four different tins.
37:45Otherwise, it's a 45-minute bake in a big tin, and I don't have time for that.
37:49And with additional elements also needed in the oven...
37:52I'm going to just keep ploughing through my list, hopefully,
37:55to get it all done on time.
37:57Staying on schedule is crucial.
37:59When we've got so many elements to do, no matter what, you've got to keep going.
38:03But as the only baker not using cake for their centrepiece...
38:06So I'm making a giant macaron stopwatch.
38:08It's huge.
38:10Aaron will have to keep an eye on the time.
38:12I'm conscious that nothing's been in the oven yet.
38:14These have got to wait for 30 minutes to, like, get a skin so I can bake them.
38:17But you're in a good position now, aren't you?
38:19His signature was good, technical good.
38:21I've never held a man while he makes a macaron.
38:23How was it for you?
38:25It was beautiful.
38:27Aaron's massive macaron stopwatch will feature layers of orange caramel and hazelnut mousse.
38:32Alongside, he'll serve up peach cream-filled cricket balls and iced bun tennis balls.
38:37I've never actually been to a school of eight.
38:39We've used to have sports days.
38:40So I've done sports-inspired bakes.
38:43Go, go, go!
38:44But Aaron's not the only baker facing their first school fate.
38:47Because you've never even seen a fight.
38:49No, I've seen a fight in the UK.
38:54Oh, you have seen a fight?
38:55Two girls, like, on the streets.
38:57No, we weren't talking about a fight.
38:59We were talking about a fight.
39:01Oh, my gosh.
39:02I don't understand nothing.
39:05Help me.
39:07Natalia's come well prepared for her first school fate with a citrus curd-filled backpack cake, shortbread biscuit pencils and
39:15glazed apples filled with apple mousse and jam.
39:17It takes a long time to set.
39:20It must be completely frozen.
39:24Whether it's setting mousse...
39:26So this is the coconut mousse.
39:28And then these will go straight into the freezer.
39:30Making dough...
39:32So now I'm going to prove this.
39:33I'm going to put it in the proving drawer.
39:35Brownies...
39:36They don't like a brownie.
39:38Or biscuits.
39:39Cutting out my biscuit dough to make dinosaur feet.
39:42Paul and Pru have demanded the bakers to include at least three distinct baking disciplines in their displays.
39:48Shoe bun time.
39:49The flick is essential.
39:51But if that wasn't challenging enough, Nadia's taking it one step further.
39:56I'm proving my doughnut dough.
39:57It's because that's going to take the longest.
39:59Because I'm actually doing four different things.
40:01So I really want to try and get everything done in the time.
40:05In a bid to stay in the competition, Nadia's going all out with a giant vanilla cupcake topped with strawberry
40:11meringue.
40:12Shortbread biscuits with lemon curd dip, brownie burgers and strawberry glazed doughnuts.
40:18Listen, you've got it all to play for today.
40:20It's all down to you.
40:21You've got children at school.
40:23Do they ever have school fits?
40:24They do, yeah.
40:25You know you're making a rod for your own back because they're probably going to ask you to do all
40:29this for them.
40:29Oh, yeah, for them, no.
40:30Well, let's see how this goes first.
40:33Let's get my cute little mitts on.
40:35The sooner the cakes are baked...
40:37Right, that's defo done.
40:39The longer they'll have to call...
40:40Yeah, she needs longer.
40:42...and the more time for the bakers to transform their sponges...
40:45Whee!
40:47Look at that.
40:49Childhood.
40:49...into a spectacular school fate centrepiece.
40:53So, this is going to be an old school computer monitor.
40:56It looks like a screen.
40:57It's so good.
40:58Doesn't it?
40:58Yeah, it does look like it.
40:59It extends.
41:00The pixelation on that's not bad.
41:01Maybe I'll take that.
41:03Recreating one of his most cherished childhood possessions,
41:06Ian's old school monitor will be filled with raspberry jam and vanilla buttercream.
41:11Alongside will sit lemon tarts in the shape of yet another hook-a-duck
41:15and chocolate blocks filled with shortbread and caramel.
41:18I'm going to take this tiny sherbet pit.
41:20I'll put it in as the heart of the voodoo doll.
41:22I'll get you some handshakes.
41:24Wow.
41:24Maybe.
41:25Or I could just flick it at Natalia.
41:27That'd be more fun, wouldn't it?
41:30No.
41:30Hello.
41:33Bakers, you are halfway through.
41:37Halfway.
41:37OK.
41:38I've got hockey after school.
41:40Have you?
41:40I'll meet you.
41:41I've got netball.
41:42I've got my BMX.
41:42You can go on the back.
41:43I'll see you later.
41:44All right.
41:45That's my macaron.
41:46I'm looking for them to arisen.
41:47A foot around the edge.
41:49Things crossed.
41:50The cakes may be cooling.
41:52Oh, that breeze is nice for cooling.
41:54In those cakes.
41:55But things are only heating up for the bakers.
41:58Shoe buns in the oven.
41:59As the race is on to finish the rest of their displays.
42:02This is, like, the fiddliest part of my whole bake.
42:05Maybe I should be a surgeon one day.
42:07Do you want to be a surgeon?
42:08Maybe.
42:09Maybe?
42:09Or maybe an anaesthetist.
42:11So you want to basically drop people.
42:13Or you want to cut people up.
42:15Either or.
42:16Take your pick.
42:19It's not cooked.
42:20It's not cooked.
42:20It's not cooked.
42:21But Jessica can't move forward
42:23until her cake is baked.
42:24It's still in the oven after, like, an hour.
42:27That sponge should be cooling already.
42:28So I'm really quite worried for time.
42:31And it just means that everything else is now lagging.
42:35That's so hot.
42:36The approving draw was on really, really high.
42:38I'm worried they might be underproved.
42:40But I don't want to risk killing all the yeast, so...
42:45My pretzel dough is proof.
42:47It feels really good.
42:48So then I boil them in water
42:49and then we'll bake them after.
42:53These are going to be burger buns.
42:54I'll slice them in half
42:55and stick my brownie burgers in them.
42:57Oh, they look so real.
42:59You could still go through, mate.
43:00Let's not be silly now, Alison.
43:02Oh, no, don't be on that donut.
43:04I've seen it before.
43:05Don't give up yet.
43:06Honestly.
43:07You're brightening this tent up, Alison.
43:11Bakers!
43:12You've got one hour left.
43:15Final hour, yep.
43:16Going to get it done.
43:17So I want to leave those as long as possible, kind of dry.
43:20While Aaron...
43:21I'm just going to have to take her out.
43:22..and Jessica must wait
43:24to build their schoolfate centrepiece.
43:26I just need to keep towering on.
43:27..for the rest of the bakers...
43:31That's hard.
43:31..it's the moment of truth.
43:34I feel like it's crunch time now.
43:35I need to shape it so that it feels
43:37even a little bit like a paddling pool.
43:39This is so fragile.
43:41Kind of scares me.
43:42All right, this has to start checking
43:43a little bit more of a shape soon.
43:45It is looking a wee bit sad.
43:46So this is the water.
43:48I've made it a little bit easy for myself.
43:50Trying to make this look like a paddling pool.
43:52I'm covering my cupcake in fondant.
43:56Or trying to.
43:57This fondant is really messing with me right now.
43:59It's ripping.
44:00You got this, Ian.
44:01I just hate decorating cakes.
44:03My backpack.
44:04This is cool.
44:06Too cool for school.
44:09Oh, I wish this would stay up.
44:11I'm not feeling good.
44:13It's not going to be the best.
44:15We have a pie.
44:17I'm in my happy place.
44:18Cutting and sticking and making, yeah.
44:20It's what you like, isn't it?
44:21I love it.
44:22Go big or go home.
44:22Go big or go home.
44:23Yeah.
44:25Good luck.
44:26Go big or go home.
44:28Making Derek come to life, like, a little bit more.
44:32I'm rushed time-wise.
44:33All I can do is try.
44:35Bakers, you have half an hour left.
44:36You've had four hours.
44:38How have we done four hours?
44:4030 minutes.
44:41Stressful.
44:41I mean, they've risen.
44:42I just don't know what the texture's going to be like.
44:45Oh, the pressure.
44:47Right, we're demoulding the coconuts.
44:48They really are soft.
44:50That should not be happening.
44:52I'm going to dip my apples in a glaze.
44:56This one good.
44:59They're too soft.
45:00Oh, this is so painful.
45:02So the cake has not cooked.
45:08It is so ridiculously gooey,
45:11so I'm just going to have to improvise
45:13and just do what I can.
45:14The texture on this macaron is going to be off.
45:17I want it really crisp and to hold up
45:18because they are breaking.
45:19Oh, God.
45:21Very messy.
45:22I'm just filling my tennis ball shoe buns
45:24with the strawberries and cream filling.
45:26We're feeling the pressure,
45:27but we've just got to keep going.
45:29Bakers, you have ten minutes left.
45:32Oh, no!
45:35This is cracked.
45:37I wish this wasn't cracked,
45:38but I wish a lot of things were out there.
45:40My whipped ricotta and pate.
45:42It tastes really nice,
45:43but it looks absolutely vile.
45:45Let's go.
45:46Speed icing.
45:47My little ducks.
45:49It's there.
45:49That's technically a duck.
45:51Is it ready for the ducks?
45:53Bakers, you've got one minute left.
45:56What the duck?
45:57I don't have one minute.
45:58I just need to get all of these out.
46:01Coconuts have seen much better days, sadly.
46:03Ooh, we are a little bit stressed.
46:07This is so insane.
46:09Done.
46:10Finally.
46:11It looks so messy.
46:13Yeah.
46:14Yeah, yeah, yeah.
46:14That's fine.
46:15Bakers, your time is up.
46:21Oh, my good Lord.
46:24Please, step away from your showstoppers.
46:26Well done.
46:28This is the worst.
46:29Come on, kids.
46:31Break time.
46:32It's a long run, won't it?
46:33My cake's raw.
46:34Raw?
46:35Shall we have a hug?
46:37Yes!
46:45It's judgment time for the bakers' back-to-school summer fate displays.
46:49Tom, it's time for your showstopper.
46:51I'm going to come and help you.
46:55OK, ready?
47:02So, welcome to the Science Fair.
47:05Ooh!
47:07Wow.
47:08That is a showstopper.
47:09Wow.
47:10I love the look of it.
47:11Overall, it's a fascinating display.
47:15So, now, what's in this cake?
47:17This is a red velvet cake with cream cheese buttercream.
47:21That's a delicious red velvet cake.
47:23Perfectly baked.
47:24Very moist.
47:25So, we've got the Petri dish crème brûlée.
47:28Crème brûlée's nice.
47:29It's got a nice texture to it, considering how thin it is.
47:31Let's have a look at one of these.
47:33The coconut mousse that has a chocolate Genoese sponge inside
47:37that's soaked in a bit of rum.
47:38Did you mean it to be that liquid?
47:40No.
47:41So, it was a bit of a nightmare trying to get the chocolate on them.
47:43Flavours lovely with the Genoese as well.
47:44They're clever, then.
47:45Go on, Paul.
47:47Yay!
47:49First try.
47:50Thank you, Tom.
47:51Thank you very much, guys.
47:56You can play the koi.
47:58I'll have a go at that.
47:59Go right to the side of that.
48:01That's very ambitious.
48:03Oh, you nearly did.
48:04Nearly.
48:04Oh.
48:05I like all of these.
48:07I think they look exquisite.
48:08Just got to taste good now.
48:09So, remind us what you made this out of?
48:11Sponge cake.
48:12I put some orange and lemon extract in it.
48:15The sponge is lovely.
48:16Just tastes a bit fake.
48:18It's a bit artificial, isn't it?
48:19I like the shape.
48:20Gorgeous little rings there.
48:21I love the pretzel.
48:23I love that savoury rosemary flavour.
48:26Right.
48:26Huff scotch.
48:27Neat as a pin.
48:29Yeah.
48:30Very nice.
48:31Hook the duck.
48:35Hook the duck.
48:35Overall, I think you've done an amazing job.
48:37It is style with substance.
48:44Tennis balls are impressive.
48:46The pool looks a bit of a mess on the outside.
48:49And are the ducks just fondant?
48:51They are just fondant.
48:52They are hookable.
48:53Hook the duck.
48:54Oh, look the other way, please.
48:56I came there.
48:57Go on, give me a hand.
48:58TV magic.
48:59Yes, approve.
49:01Yay!
49:02So, you have lemon and blueberry cake with a lemon and blueberry cream cheese filling.
49:08The sponge is baked beautifully.
49:10That's a lovely sponge.
49:11Great job.
49:12Okay.
49:12Have a look at the strawberry and cream.
49:16Oh, it's lovely.
49:17It's really light.
49:18You've done a good job with those.
49:20Absolutely delicious.
49:21I love the look of these.
49:22Parmesan and rosemary sandwich biscuits.
49:25Mmm.
49:27That's lovely.
49:28It's actually just fantastic.
49:29Thank you very much, Toby.
49:30Thank you very much.
49:35There's a lot of added bits.
49:37That, this, this.
49:39There's a lot of plastic in this.
49:40There is.
49:41Let's have a look at the computer.
49:43So, it's a funfetti with vanilla frosting and raspberry jam.
49:47Love the flavour.
49:48But buttercream's gritty.
49:50So, what have we got here in the chocolate?
49:52Those are just little chocolate-coated biscuits with a smidge of caramel.
49:56It's mostly chocolate and very, very sweet.
49:59And this is?
50:00Pâtissabli, some Swiss meringue and a pat-free duck.
50:06Pastry's good, but the meringue is so sweet.
50:08Yeah.
50:09Overall, I think you struggled.
50:10It's not as good as I know you can do.
50:18It's a bit flat, and it is a bit untidy.
50:22But, what's it taste like?
50:25You are so good at flavour, Aaron.
50:28If you'd had more time, you could have been much neater about it.
50:31Your buns are under-proofed.
50:34Yeah.
50:35It's very doughy.
50:36The shortbread's lovely.
50:38The filling is delicious.
50:39I use peach powder, cocoa butter, and coconut oil.
50:42It's really lovely.
50:43Thanks, Aaron.
50:44Cheers.
50:48I love the bag, the colour and the design.
50:50I'm sorry to cut into your bag.
50:52Oh, my gosh.
50:53This is vanilla sponges with cream cheese and citrus court.
50:59Yeah, I love it.
50:59Yeah, I think the curd filling is just zesty enough with a beautifully soft, well-baked sponge.
51:05The biscuits, crumbly biscuits, nice.
51:07Ganache is good.
51:08I love the apples.
51:09I'm dying to see what they taste like.
51:11The actual texture of it is spot on.
51:13It's delicious with the spice, with the apples and everything else inside it.
51:15It's all really, really good.
51:17Oh, my gosh.
51:17I'm so happy.
51:17And it looks good.
51:18You've done a very good job.
51:23I like the height.
51:25It looks really great.
51:26I think the whole thing was charming.
51:28I've made you a coffee and walnut and chocolate brownies to look like a steak.
51:35I love them.
51:37It's a nice coffee and walnut.
51:38Both flavours are really good and strong.
51:40Shortbread biscuits, buttercream and apple jam in them.
51:44They're good.
51:45Very happily.
51:46And I've made meringue lollies filled with a vanilla buttercream and lemon curd.
51:51They're well-baked, then.
51:52Nicely piped, too.
51:54Mm.
51:54Don't tell me who made the sprinkles.
51:56No.
51:56I didn't make the sprinkles.
51:58No-one's ever going to make sprinkles by hand again.
52:05There's a lot of stuff going on in here.
52:07I've been taking the look of the burgers.
52:09Is that bread you've made?
52:10No, I've made, like, a doughnut.
52:12Wow.
52:13It's doughnuts twice.
52:14Clever.
52:14Let's have a look at this.
52:15So I've done a lemon drizzle sponge cake.
52:19But it's slightly overbaked.
52:20OK.
52:21The flavour's nice.
52:22The doughnuts are just vanilla doughnuts with a strawberry glaze.
52:25It's a nice little structure you've got inside there.
52:28The strawberry flavour is really fake.
52:30It is, yeah.
52:30This is a lemon.
52:31Lemon dip, yeah.
52:33Lemon curd is wonderful and it's really sharp.
52:35It's a nice little sugar biscuit.
52:36Are you going to eat it like a burger?
52:39Yeah, you've got to.
52:40Oh, yeah.
52:42You've really got to switch your mind because you just expect beef.
52:45It's really clever.
52:47You've got a good brownie in there.
52:49The whole thing is delicious.
52:56I think Triceratops is looking a bit sad.
52:59Overall, I'm a bit underwhelmed because it doesn't pop.
53:03So I have made for you a stout cake with a stout caramel
53:07and a milk chocolate whipped ganache.
53:10Hmm.
53:11Texture's all wrong.
53:12I know.
53:13It's the flavour.
53:14The flavour I'm not really keen on.
53:15There's not much else there.
53:16There's a bitterness to it.
53:17Let's have a look at these feet.
53:19Shortbread biscuit with marshmallow and a cherry and kersh jam.
53:23I quite like that.
53:24I think it probably needed more bake on the biscuit.
53:27It's a bit soft.
53:28Yeah.
53:29This is the egg.
53:30It's a chai whipped ganache, some biscuit,
53:33and then there's an Italian meringue in there.
53:34It's quite strong there.
53:36I think I'd like that in very small quantities.
53:39But it isn't.
53:41Thanks, Jesse.
53:42I love the way it looks.
53:47That was brutal.
53:49That was brutal.
53:51A bake like that I don't think is redeemable.
53:55Definitely one of the bottom ones in the showstopper.
53:58Obviously, I don't want to go home,
53:59but I think I probably deserve to.
54:06What a showstopper.
54:07Twists and turns.
54:08I mean, I was so surprised with regards to Aaron.
54:11He literally had smashed the technical,
54:14smashed the signature,
54:15and this looked smashed.
54:17Unfortunately, he was in line for Star Baker,
54:19but he certainly dropped down the order.
54:21I think on the other hand,
54:22I think Jasmine did well.
54:23I thought the cake was good.
54:24Her finesse is on a different level, though, isn't it?
54:26I mean, look at that piping.
54:28Beautiful.
54:28I did like Tom's,
54:29and I think Toby's joined them.
54:31Toby did well.
54:31Toby's balls were amazing.
54:33His balls are in.
54:34So I think he's put himself in line for Star Baker.
54:36Obviously, someone is not going to graduate today.
54:39The one I'm most sort of disappointed in is Ian.
54:43He can bake better than that.
54:45It was three different disciplines,
54:46and, for me, failed on all three.
54:48What about Jessica?
54:49But not just the bake,
54:50it was about the flavour combinations were wrong.
54:52She was in a bit of danger anyway coming into today.
54:55I think on the other hand,
54:56Nadia and Natalia,
54:57who were in serious trouble,
54:59have both lifted themselves up,
55:01so unfortunately,
55:02I think it's between Jessica and Ian.
55:05I agree.
55:06Well, listen, it's been great.
55:07I've really enjoyed being in the staff room,
55:08having a cup of tea with you guys.
55:10It's been wonderful.
55:19Students, you have been brilliant,
55:22and it's nearly home time,
55:23but obviously,
55:23I have the best job
55:25of announcing this week's Star Baker.
55:28So, this week's Star Baker
55:30goes to...
55:37Jasmine!
55:39I told you!
55:43You've got to go for your hat trick next week.
55:47Ah, sadly, that leaves me with the horrible job.
55:52The baker who is leaving us this week
56:00is Jessica.
56:07You're stunning.
56:09This was going to be my last year to apply,
56:11and I feel chuffed that I made it to the tent.
56:14I'm going to miss you so much.
56:16I'm going to miss you so much.
56:18I've met some incredible,
56:23talented, inspiring bakers.
56:25You guys are going to smash it.
56:27So, it's not all bad.
56:29Bad luck, sweetheart.
56:30I've learned a lot, so thank you.
56:32The thing I've loved about Jessica
56:33all the way through
56:34is she's very creative,
56:36and she takes risks every single week,
56:38and I think she took the risk too far this week.
56:41League of her own, baby girl!
56:44Jasmine's done really well.
56:45Back-to-back Star Baker's.
56:46It's crazy.
56:47It's all about consistency,
56:49and that's what it takes to get to the final.
56:51She is certainly one to watch,
56:53an exceptional baker.
56:54I don't want Jessica to go.
56:56It should have been me.
56:57I was 100% convinced that I was gone.
57:00Third time lucky.
57:01No, I just need to get through chocolate week.
57:03Next time, it's chocolate week.
57:06I've got a crack.
57:07We've all got a crack.
57:08The bakers make mousse in the signature.
57:10Panic is setting in.
57:11Tackle tarts in the technical.
57:13Nightmare.
57:14And go gooey with incredible showstoppers.
57:16So good.
57:17Whose food of love will seduce the judges.
57:20It is exceptional.
57:22And who will crack.
57:25Under the pressure.
57:26Yeah, there's no way I can serve that.
57:28Oh, God.
57:28Oh, God.
57:31No.
57:33Are you a star baker in the making?
57:35If you'd like to apply for the next series of Bake Off,
57:39visit channel4.com forward slash take part.
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