- 20 hours ago
Junior Bake Off - Season 11 - Episode 13
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🎥
Short filmTranscript
00:00GARRAWS
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 and the business over to my son Gary.
00:10So I thought I'd let him introduce the show today.
00:12Off you go, Gary.
00:13Okay.
00:15Welcome to You've Been Framed.
00:16It's not You've Been Framed, is it, Gary?
00:18It's Junior Bake Off.
00:19Never heard of it.
00:20Sorry, Daddy.
00:21Oi, where are you going with that camera?
00:24Ooooooh, I'm W bible.
00:26Welcome to Junior Bake Off.
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.
00:53Isla 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.
01:19For some.
01:19Oh yes.
01:21A supersized showstopper.
01:23Yes.
01:24Will be a colossal celebration.
01:27Oh 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.
01:46Party 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.
02:06I love party games.
02:12I 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 it's party day and your technical challenge has been set by the so called king
02:38of the dance floor.
02:39His words not mine.
02:40Liam Charles.
02:42Liam do you have any tips for the bakers today?
02:44In case this challenge is nacho thing make sure you impress with toppings that zing.
02:50Well it is a technical challenge it's judge blind so foxtrot off.
02:56For your technical challenge Liam would like you to make his loaded sweet nachos.
03:00Fun fact.
03:02Nachos were actually invented in Kent in 1923 by Nathaniel Chose.
03:07Your loaded sweet nachos must consist of tortilla triangles dusted with popcorn sugar topped
03:14with white chocolate cheese sauce and strawberry salsa and accompanied by a lime ermine frosting
03:20guacamole.
03:21You have one hour in which to make your loaded sweet nachos.
03:24On your marks.
03:25Get set.
03:26Bake.
03:29Hey.
03:30What's this?
03:31The bakers have been given the same ingredients.
03:34The ingredients of a good party are fun, friends, cake and presents.
03:39And recipe.
03:40I've got so many sheets of paper I don't even know what to do with it.
03:43To 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, sunflower oil, salt, sugar and water to make a rough dough.
03:59My favourite nacho toppings, salsa, because I like spice.
04:03I don't have strawberries in mine.
04:04But yeah, it could be nice.
04:06Hi there, kiddo.
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.
04:16You should see him up in his attic room trying to come up with ideas.
04:20Like Beethoven composing his 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.
05:01Done correctly, it's smooth, it's velvety.
05:04Mmm.
05:05These are nice.
05:06Mmm.
05:09Yeah, I like this.
05:10You get so many different elements in one go.
05:12The tortilla chip itself is crisp and that white chocolate complements the other flavours.
05:18And the strawberry as well.
05:19Yummy.
05:20What's her nachos' favourite dance?
05:23Salsa.
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 a birthday card.
05:39I like the play on words there, a birthday card.
05:42Hi there, Ayla.
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?
05:49Musical stash.
05:50Statues.
05:51Yeah, 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?
05:56Okay.
06:04I'm just going to cut out my nachos now.
06:08Like triangles.
06:10Isosceles or equilateral.
06:11While shaping their chips.
06:13Equilateral.
06:14Because, of course, the square on the hypotenuse is equal to the square on the two remaining sides.
06:20Yeah.
06:20It'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.
06:33I 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 neat.
06:41They said it doesn't need to be perfect.
06:43Yeah, they're not really going to see the nachos because 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, the bakers need to make a lime ermine buttercream.
07:04You put the sugar, flour and salt into a small saucepan.
07:09Sugar.
07:10Oh.
07:11A complicated recipe with several different stages.
07:15Add in the milk and whisk together to create a paste.
07:17The first is making a thickened flour paste, which 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 tasting really nice.
07:30Thickening the paste is a time-consuming process.
07:33Whisk continually until the mixture is thick and 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 because 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, which is where I bought these maracas.
08:16There'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.
08:35Okay, 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?
09:03Not really, no.
09:04Yes, well, you would eat, like, a big bag of them
09:06in 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.
09:16I don't know if it's fully cooked yet, though.
09:18I'm not sure.
09:20I'm just gonna think they are.
09:24Hmm, hopefully they're gonna crisp up in the oven.
09:29How thick is your mixture?
09:31It's getting there, so it takes a while.
09:34Oh, it's doing it.
09:36Yes!
09:36Is she?
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 gonna go with it.
09:50If I shove this in the freezer,
09:52it might harden off a bit.
09:55The flour paste needs to be thoroughly cooled
09:59before being whipped into the butter.
10:02But Humphrey is in danger of being late to the party.
10:07This is just taking so long.
10:11I love my Mexican maracas,
10:13even 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 eight.
10:37I think I'm doing okay for time now.
10:39Oh, 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 or not?
10:55It needs to be much thicker than that.
10:57Humphrey, I don't want you to go.
10:59The popcorn sugar.
11:03The popcorn sugar does sound delicious.
11:05The strawberry salsa.
11:07Right now I'm chopping up my strawberries.
11:09I couldn't really be bothered
11:09to chop up the mint leaves individually.
11:12This kind of works.
11:13I'm cutting them as small as I can
11:15to make the salsa,
11:16but I am leaving a few chunks in
11:17because it is salsa.
11:19And the white chocolate sauce.
11:21I just poured the hot cream into the chocolate.
11:24It must be smooth and silky.
11:26Melts, please, Melts.
11:28What's this gooey stuff with the lumps in it?
11:31That's supposed to be the cheese sauce.
11:32Lumps of cheese, I suppose, aren't they?
11:34I need to melt it in the microwave.
11:37Use the orange food colouring
11:38to make a pale orange cheese colour.
11:42That's very orangey.
11:45Yeah, I'm quite happy with those.
11:47Hey there, Humphrey.
11:48Hello, Harry.
11:50How are you feeling?
11:51I'm not feeling too good about party day.
11:53My mixture's not sickening.
11:55My 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, 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.
12:43Ten.
12:43Do we actually?
12:44Yeah.
12:47OK, you're all right.
12:48I 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 cooled flour mix.
13:15Just 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 guackish.
14:02I'm just trying to do everything all at once.
14:05Shea, a bit messy, but that's OK.
14:08OK, lime curd.
14:10Fold through the lime curd.
14:11Right, OK.
14:13Oh, come on.
14:16How long have we got?
14:18Five minutes, bakers.
14:19Oh, my God, oh, my God, oh, my God.
14:20OK, I need to go to the lime.
14:21Five minutes?
14:24Mate, are you joking?
14:26To construct the nachos, place it in a plastic basket.
14:30Oh, put the ugly ones in the bottom.
14:34Dalsa.
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.
14:47Cheese sauce.
14:49But the cheese sauce is a bit clumpy.
14:52Quite proud of this, actually.
14:54Does 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?
15:09OK, you need to start presenting now.
15:12Ascendal, 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, bakers!
15:26Time's up!
15:27Step away from your bake.
15:33Oh, my God.
15:35Please place your sweet nachos
15:37behind the photographs of yourselves
15:38on 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?
15:50Mm-hmm.
15:51Yeah?
15:53Yeah, okay.
15:53It's a tough one with the timing, isn't it?
15:56Yeah.
15:56Yeah.
15:57It literally looks fine.
16:04The bakers' sweet nachos
16:05now face the judges.
16:08Nice to see him.
16:09It's Rav and Liam.
16:10And they have no idea whose is whose.
16:41So we were looking for sweet nachos
16:43and the 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 snack.
16:57I really like the tortillas.
16:59They're super crisp, really light.
17:01Really good texture with your limo in frosting.
17:04White chocolate chips hasn't melted.
17:06Next one.
17:09I like the way that it's covered in that cheese sauce.
17:13Oh, that 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.
17:26White chocolate sauce is spot on.
17:28There's hardly any salsa.
17:31Your tortilla chips look really good.
17:34But your frosting is runny
17:36and 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 mean frosting
17:48and your cheese sauce is very gluey.
17:50Next one.
17:53You have all the elements,
17:54but it's just really small.
17:56I want a big, loaded portion
17:58of sweet nachos.
18:00Cheese sauce is really good.
18:02There are really large chunks of mint,
18:04which are quite unpleasant to eat.
18:05I agree with Rav.
18:06It's a salsa.
18:07You need everything to be chopped.
18:09And your tortilla chips
18:10are slightly underbaked.
18:12Last one.
18:15The frosting looks like
18:17it'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
18:32the baker's sweet nachos
18:34from last to first.
18:36In sixth place,
18:38we have this one,
18:40Humphrey.
18:41Good attempt,
18:42but the ermine frosting hasn't worked.
18:44It's very liquid.
18:46In fifth place,
18:47we have this one.
18:49Miko.
18:50The portion was really small.
18:52Tortilla chips were slightly thick,
18:53but the flavor was there.
18:55In fourth place is Kitto,
18:57and Umair is third.
18:58Good.
18:59In second place,
19:02we have...
19:05This one.
19:08Isla F.
19:09Really good.
19:10Tortilla chips,
19:11I liked eating them.
19:12They were so snappy and delicious.
19:14Which means,
19:15in first place,
19:16this one,
19:17Isla L.
19:20The tortilla chips were well-baked,
19:22and all the elements were spot on.
19:24Come and have a look at each other's nachos,
19:26and we'll see you shortly
19:27for 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.
19:38The old tortilla chips are really good.
19:39I feel like I could have a shot
19:41at getting Starbaker.
19:42We need to beat Isla.
19:43She's had enough Starbakers.
19:44I need one.
19:46I'm a bit nervous
19:47for the showstopper
19:48because I do have to prove myself,
19:50but I'm excited for it
19:51because I know it's something
19:52that I'm capable of doing.
20:00The showstopper
20:01is the final challenge
20:02before Rav and Liam decide
20:04who is the day's Starbaker
20:05and who will be leaving the competition.
20:10Welcome back, bakers.
20:12It's go big or go home this afternoon.
20:15Given it's a competition,
20:16probably best to go big
20:17because Rav and Liam
20:19would like you to super-size
20:21your favourite party food,
20:22be it a colossal custard cream
20:25or a party ring
20:26the size of a mini Metro steering wheel.
20:28It must have at least one baked element
20:30and must be giant
20:32when compared to the original.
20:34You have two hours
20:35in which to make your
20:36super-sized party food.
20:39On your marks,
20:40get set,
20:42bake!
20:44Isla, hat.
20:46Kitto, hat.
20:49There you are.
20:51If you could super-size anything,
20:52what would you?
20:53Custard cream, actually.
20:55Or a giant donut kebab.
20:57A giant chicken wing for you.
20:59Yeah, a giant chicken wing.
21:01Yeah.
21:02What would you super-size?
21:03Paycheck.
21:04Oh!
21:07That's a lot.
21:09Oh, well.
21:10Harry said,
21:11go big or go home.
21:13Isla says,
21:14go pink or go home.
21:16For today's showstopper,
21:17we've asked the bakers
21:18to make super-sized party food.
21:20I'm trying to make it as big as I can,
21:22so I'm putting three Swiss rolls together.
21:23Size really does matter.
21:25Does anyone have a ruler I can borrow?
21:26This is, like, 32 by 32,
21:29so it's a big one.
21:31I'm making a giant Jaffa cake today.
21:34I might do something like
21:35a big giant party ring.
21:38A giant donut.
21:40I am making a massive sausage roll.
21:43Because the bakers will be
21:45supersizing their bakes,
21:46they need to be really mindful
21:47on their bake times.
21:49The sooner I get this in,
21:50the better.
21:51I'm just making my jelly.
21:53You've got to chill it immediately.
21:54Everything is bigger,
21:56so everything's going to take
21:57longer to make.
21:58So I just need to make sure
21:59to cook the sausage,
22:02not poison the judges.
22:04I want them to go all out
22:05on their decoration.
22:06I need to make it look
22:07exactly like the original.
22:08But most importantly,
22:10it has to taste delicious.
22:12Mmm, yum.
22:14Hopefully it's going to be
22:15a party in their mouth.
22:18Eh, eh, eh, eh.
22:23Isla, how are you?
22:24I'm good.
22:24Tell us about your
22:25supersized party food.
22:27So my supersized party food
22:28is a strawberry macaron,
22:30and it's got a strawberry jam in it
22:32with a, um, strawberry buttercream.
22:34How big are we talking, Isla?
22:36Eight inches.
22:37Well, macarons are one of the
22:38hardest things you can make,
22:40and you've chosen to make
22:41a 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
22:51macaron, Isla F will sandwich
22:53buttercream packed with
22:54freeze-dried strawberry pieces
22:56and a sweet strawberry jam
22:57in sized-up shells,
22:59giving herself an uphill
23:01mountain of macaron to climb.
23:04How many times have you made
23:05macarons?
23:06Once.
23:07Even the normal-sized ones?
23:09Yeah, once.
23:10I've experienced
23:11making meringue,
23:12so it's basically the same thing,
23:14it'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,
23:21and I love that.
23:23Whilst Isla F
23:24is pushing herself
23:25out of her comfort zone...
23:26It just needs a little bit
23:28longer in the centre.
23:30After coming last
23:31in the technical,
23:32Humphrey is keeping it simple
23:33with an iconic
23:34yet understated bake.
23:36Hi, Humphrey.
23:37Hello.
23:38Tell us about
23:38your supersized party food.
23:40I'm making a giant
23:41jaffa cake.
23:42Because I guess
23:43the riskiest thing
23:44about this showstopper
23:45is the jelly part, right?
23:47Yes.
23:48Have you set it already?
23:48Yes, I've made the jelly,
23:50and it's just in the fridge
23:51at the minute,
23:52but I have used
23:54less water
23:55so that it holds
23:57its shape
23:57when you sort of
23:58tip it out of the tin.
23:59It's going to be hard,
24:00but I think I've got it.
24:03Is a jaffa cake
24:05a cake or biscuit?
24:06I will stand by this
24:08until 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
24:18over a firm sponge base.
24:20A thin layer of chocolate
24:21will coat the top,
24:22scored across the surface,
24:24to closely replicate
24:25the iconic treat.
24:28I mean, everyone knows
24:29what 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
24:37that I get from my mum?
24:41I don't think your mum's
24:42treating you properly.
24:44Can I come and live
24:45with your mum?
24:49Love is asking.
24:51Like Humphrey,
24:52Ayla L.
24:52is also giving
24:53a home-baked spin
24:54to the recreation
24:55of a much-loved
24:56shop-bought classic.
24:58So I'm making
24:59two of the same cake.
25:01It would have been easy
25:01if I was just doing
25:02one of the same batter,
25:03but no.
25:04I have to make everything
25:04harder for myself.
25:06Hi, Ayla.
25:06Hi.
25:07Tell me about your
25:08super-sized party food.
25:10So I'm doing
25:10an angel cake.
25:12When you say angel cake,
25:13what do you mean by that?
25:15So, I can't,
25:16I don't think I can say
25:16the Randall here.
25:17Just whisper it then.
25:19Mr. Ghibli.
25:21Oh yes, that guy.
25:22Yeah, that guy.
25:23Yes.
25:24Makes exceedingly
25:25large amounts of money.
25:26Yeah, he does.
25:29Ayla L.'s
25:30colourful party treat
25:31will have two layers
25:32of foot-long
25:33classic chiffon sponge
25:35sandwiching
25:36traditional
25:36lemon buttercream
25:37and topped
25:38with elegant
25:38but simple
25:39pink and white
25:40feathered icing.
25:42Because the sponges
25:44are pretty simple,
25:45you kind of need
25:45to nail it.
25:46Russia!
25:47Yeah.
25:48I know.
25:49Yeah.
25:49Don't let those deflate.
25:52This is the cookie dough mix.
25:54The judges require
25:55the baker's showstoppers
25:56to include
25:57at least one
25:57baked element.
25:59This is
26:00rough-off pastry.
26:02I'm the only one
26:02doing savoury.
26:03But baking at scale...
26:05It's quite a small bowl,
26:06actually.
26:06I wasn't anticipating
26:07this size.
26:08...makes it much harder
26:09to achieve perfection.
26:11Do I have enough?
26:12Do I have enough?
26:13Do I have enough?
26:14I have enough!
26:16Literally just finished
26:17my piping bag.
26:18Hi, kiddo.
26:19What are you making?
26:20A jumbo,
26:21massive sausage roll.
26:22What attracts you
26:23to the sausage roll?
26:24I don't really know.
26:26Did you have
26:27an early experience
26:28with the sausage roll
26:29that you've drawn on?
26:30I don't really have
26:31a massive story
26:32behind mine.
26:33No backstory
26:34to the sausage roll.
26:36I just like sausage...
26:37Yeah, that's enough.
26:39Yeah.
26:39Why does everything
26:40have to have a backstory now?
26:42I know.
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
26:48jumbo sausage roll
26:49will be mixed
26:49with bacon,
26:50onions and mustard,
26:52encased in rough puff pastry
26:53and served alongside
26:55a rustic tomato ketchup,
26:57a sweet chilli dip
26:58and painted pastry
27:00party decorations.
27:02What pastry are you using?
27:03So, um, I'm using
27:05rough puff pastry.
27:06Lovely.
27:06Have you made yourself?
27:07Yes.
27:08OK, so you've really
27:09got to focus on those
27:10bake times.
27:11It's never going to cook.
27:12Yes, yes.
27:13It needs, like,
27:14an hour to cook it.
27:16We'll leave you to it.
27:18Good luck.
27:18Good luck.
27:19Oh, it's heavy.
27:20With all the big bakes
27:22going in the oven...
27:23That is going in
27:24for 20 minutes.
27:26Miko, could you open the oven?
27:28Of course.
27:28Kitto'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,
27:38I've got a supersized gobstopper.
27:4460 minutes, bakers.
27:45You're halfway through.
27:47So, this is my meringue.
27:50The supersized showstoppers
27:52now become even more
27:53monumental for the bakers
27:55as they tackle large fillings.
27:59Humphrey, do you want to eat
28:00a ball of freeze-died strawberries?
28:04Wait, 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.
28:17I didn't put it on.
28:19Oh, no.
28:23Um, 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?
28:35Coldy-sack in Liverpool?
28:37It's very gross.
28:38It's a brownie and a cookie.
28:40It's full of, like,
28:40all the good things,
28:41like chocolate,
28:42chocolate,
28:43and, uh, chocolate.
28:49Smothered in swirling milk
28:50and white chocolate,
28:51Umair's Party Bake
28:53will layer scoops of cookie dough
28:55around brownie mix.
28:56A whipped cream dip,
28:57a milk chocolate ganache,
28:59and a caramel sauce
29:00will be served to the side,
29:01accompanying the simple
29:03all-in-one bake.
29:05So, it's going to be
29:06one large piece?
29:08Yeah.
29:08Wanted bake?
29:09Yeah.
29:10Do you reckon it's ambitious enough
29:12for a quarter-final?
29:13Um, I think so,
29:16because the task is
29:17to make a supersized party food.
29:18Of course.
29:19I'm making a party food,
29:20and it's quite big.
29:22So, I think that
29:23it ticks all the boxes.
29:24Say hello, my boy.
29:25Good luck.
29:28Bye.
29:30Judging the bake time
29:31of a Titanic treat
29:32is tricky.
29:33Oh, my God.
29:34It will be right to the wire.
29:37Oh, I'm nervous.
29:38Oh, actually,
29:39it's not that bad.
29:41Flash-locking gold.
29:43Hey, happy.
29:45But for Isla F...
29:46Ah, how am I supposed
29:48to check if this is baked?
29:51The forgotten timer
29:53means she's relying entirely
29:54on guesswork.
30:04It's raw inside.
30:06I...
30:09I'm going to go home today.
30:13Yeah.
30:17While most of the baked elements
30:19are complete...
30:20Yeah, I'm happy with that.
30:22Now it's putting it in the freezer.
30:24Isla F's meringue
30:25has a supersized crack.
30:28It's raw inside still.
30:31Basically, it needs about
30:33four more minutes.
30:35I might be going
30:36home 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
30:50and level it out
30:51so my jelly doesn't slide away.
30:56Miko, tell us about
30:57your supersized party food.
30:59So I'm making
31:00a giant caterpillar cake,
31:02turning these into Swiss rolls
31:03and then putting them
31:03all together.
31:04So one, two and three.
31:06Wow.
31:07You're turning these
31:07into Swiss rolls?
31:09That's really hard.
31:10That's going to be massive.
31:11And hopefully it just goes well.
31:13You're actually doing
31:14really intricate things
31:16and bringing it together
31:17in a fun way.
31:17So I'm excited.
31:20The chocolate sponges
31:22for Miko's colossal Colin
31:23will be spread with buttercream
31:25before being tightly rolled.
31:27Her caterpillar will be
31:28covered in melted milk chocolate
31:30and then adorned
31:31with white chocolate feet,
31:32antenna and face.
31:35Are you at all concerned
31:37it might look like a worm?
31:38It might look like a worm
31:39but the face
31:40probably just give it
31:41a bit of caterpillar features.
31:43My friends would always
31:44have these at their parties
31:45and I'd just be in the corner
31:46gobbling it up.
31:47Yeah, speaking about
31:48cakes and parties
31:49we actually got you a gift.
31:51Isla, Isla, come.
31:53Kitto, Kitto, Kitto,
31:55come here.
31:57Open it, open it, open it.
32:00Harry Hills hair care kit
32:01here for bald comedians.
32:04Conditioned impossible.
32:04Conditioned impossible,
32:05very clever.
32:06JPO shampoo.
32:08Shampoo, well I'm
32:08very deeply touched.
32:11Alright, that's enough.
32:13No, sorry, stop it.
32:15Get back to your workstations.
32:16OK, bye.
32:17This is a competition.
32:18Yeah?
32:19It's quarterfinals.
32:20Oh yeah.
32:22I love my supersized
32:23gobstopper.
32:24Mind you,
32:25it's going to take
32:26a lot of licking.
32:3030 minutes bakers.
32:32You've got 30 minutes left.
32:37Delicious.
32:38Two more minutes.
32:39What about three?
32:40The big bakes need to be decorated
32:42with toppings and details
32:45to make them larger than life.
32:47You can't really
32:49decorate a sausage roll.
32:51So instead,
32:52I am making pastry shapes
32:55that are to do with parties.
32:57Supersizing bakes.
32:58I might be on a roll,
33:00I might not,
33:00just hopefully everything
33:01goes OK.
33:03Means supersized challenges.
33:04Come on.
33:05When it comes to assembly.
33:07I never thought
33:07I'd be doing this on the thing.
33:09Come on.
33:09Just to cool it a little bit.
33:14And for Humphrey,
33:18it's the moment of truth
33:20for the set of his jelly.
33:26Come on.
33:27Come on.
33:28Yeah.
33:32OK.
33:33It's fine.
33:35It's fine.
33:37I've got this.
33:39Humphrey,
33:39you got this!
33:44Just take your time with it,
33:46yeah?
33:47It looks good enough to me.
33:52OK.
33:53That is good.
33:53Now I'm going to
33:54make the other one.
33:55I think I should put
33:56more cream in.
33:58Hi, Kitto.
33:59Hello.
33:59That's a lot of tomatoes.
34:01You ordered too many.
34:02No.
34:03No, because I'm making
34:04a massive tomato ketchup
34:06with massive sausage roll.
34:07I wonder what the largest
34:08sausage roll in the world
34:09ever was.
34:10I think the largest one
34:12was the size of a tube train.
34:15A tube?
34:15Oh, my God.
34:16That's massive.
34:17And you could actually
34:17crawl inside it,
34:18and that's how they
34:19encouraged you to eat it,
34:21was to crawl inside it.
34:23Oh, from the inside out.
34:24It's big,
34:25is it a lovely?
34:26Because it needs time
34:27to cool as well.
34:29How long left?
34:33Phew.
34:34That's a lot of licking.
34:36But I'm getting there.
34:37Problem is,
34:38all the stuff I've licked off,
34:39it's now in my tummy.
34:4315 minutes,
34:44bakers.
34:46You've got 15 minutes left.
34:49Harry, can you not just add,
34:50like, another hour into that?
34:51It is what it is.
34:53My thing has 14 minutes
34:54left in the oven.
34:5514.
34:56Oh, you have to get it out
34:57really quick then.
34:58Yeah.
35:00Now it's my favourite pot.
35:01Oh, I haven't got it.
35:03This is for the ganache.
35:06Right, I'm going to melt
35:07my chocolate now,
35:08because if they're still hot
35:09when 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
35:14so far.
35:15All of the components
35:17are ready.
35:17It's just the...
35:19...marat, marat,
35:20mac...
35:20Macaron.
35:22Marat, marat, macaron.
35:23That's a lovely colour,
35:24I've got to say.
35:25It's very angel cakey.
35:27You don't see so many angels
35:28anymore, do you?
35:29No, you don't.
35:30Because the cats,
35:31the cats were getting...
35:32Gradually, they died down.
35:34The cats?
35:35Mm.
35:36Oh, God.
35:36Yeah, once cats were introduced,
35:38the writing was on the wall
35:39for the angels.
35:42Still quite hot.
35:44This is the salted...
35:45The caramel sauce,
35:47and this is the whipped cream.
35:50Just the ganache
35:51when it's set in time.
35:53Yeah, I need to take that out now.
35:55It's not cold,
35:56but it's colder
35:57than it was before.
35:59Oh, I'm nervous.
36:01Mine is still in the oven.
36:05All of the fat
36:06from the roll
36:07is leaking out.
36:10This is looking good
36:11on the other hand.
36:18It's underbaked.
36:20Really underbaked.
36:23Five minutes, bakers.
36:25Shoot.
36:26Come for it,
36:27and you 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?
36:52I've got one ear on.
36:54I'm just doing a little chocolate swirl.
36:56This layer of chocolate
36:57has 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.
37:13I'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 it.
37:25Arla, do you need a hug?
37:27It'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.
37:38I'm going to go.
37:39It's still.
37:39You can still identify that as a macaron.
37:41It's fine.
37:42It's fine.
37:42Oh, jump-scarer.
37:44It's fine.
37:46Sorry.
37:47No, no.
37:47I'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.
37:55What?
37:56Grizzling 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.
38:08It's okay.
38:08It looks great.
38:09I'm telling you.
38:12I took a risk, and it's not worked.
38:16I think it's amazing, so don't worry, okay?
38:24It's judgment time for the bakers' 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.
38:54Oh, look at that swirl.
38:57That's really impressive.
38:58That's hard to do.
39:02H-dip.
39:04Sponge is light, fluffy.
39:06Swiss meringue buttercream.
39:08Tastes delicious.
39:09Simple, effective, gorgeous.
39:11Oh, shh.
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.
39:25I 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 flavor 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.
40:11The texture of your brookie around the edges is spot on.
40:14I really like the notes of the brownie, the chocolate, the cookie,
40:17but the middle is underbaked.
40:23This is my massive sausage roll.
40:26It has a tomato ketchup and a sweet chili jam.
40:30I love a sausage roll.
40:31You made your own pastry from scratch.
40:33I 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.
41:03Let's just hope that jelly in the middle is 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 is really good.
41:19Nice and punchy, but I know you didn't make the jelly from scratch.
41:21I agree with Rav.
41:23The 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, but it's a Jaffa cake, man.
41:31I can't.
41:31It's a Jaffa cake.
41:37So 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
41:48bake out of everybody today.
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
42:04that aren't quite right about it, but 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,
42:40finishing last in the technical one.
42:42Yeah, I'm definitely still at risk of going home.
42:50Rav 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 IRL.
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, really close.
43:33You've been so well.
43:34I love you.
43:35I'm going to miss you so much.
43:37Thank you so much.
43:38Obviously, 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.
43:50Let'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 stay in this, keep going strong, and then hopefully I'll get
44:16into 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.
44:34Is this what it's supposed to look like?
44:35It's a bit odd.
44:37And showstopping dinner party illusion biscuits.
44:39Beans are looking bad.
44:41But with only four places up for grabs in the finals.
44:45Yes.
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.
44:52I'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.
45:05The End
45:05The End
45:05The End
45:09The End
45:12The End
45:12The End
45:16The End
45:18The End
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