- 2 hours ago
Junior Bake Off - Season 11 - Episode 04
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Short filmTranscript
00:00And I'm telling you, this chef's hat is too big for me.
00:06Welcome to Junior Bake Off.
00:09I'm not even a chef.
00:11There's no real reason for me to wear a chef's hat.
00:15Hello? Anybody?
00:20Last time, it was bread day.
00:23We have a lift-off.
00:24Miko proved herself worthy.
00:26The bread is phenomenal.
00:28Miko of the Star Baker Crown.
00:31Oh, no.
00:32While Skitter was left underbaked.
00:34I was wondering why I could smell raw dough.
00:36It was Neve that fell flat.
00:38Who's on in the oven?
00:39Mine.
00:40Oh, my God.
00:41And had to leave the tent.
00:42You did really well.
00:44This time, it's dessert day.
00:47It's your hand naturally stopped.
00:48The bakers face one shell of a challenge.
00:50Oh, it's OK now.
00:51In a tricky meringue technical.
00:53That's absolutely dreadful.
00:55Before things get gooey.
00:56It is quite gooey.
00:58There, there, yeah.
00:59Best day ever, brownies.
01:01Hopefully, today will be the best day of their lives, because they're going to taste the best day of my
01:05life.
01:06But who will capture cherished memories?
01:08Oh, no, you're laughing at me.
01:09That's not good.
01:10And whose best day?
01:12Oh, gosh, that's splodgy.
01:14Would be best forgotten.
01:15Oh, my word.
01:23Is everyone excited?
01:25Yeah.
01:25It could be anything, though.
01:26The technical art could be anything.
01:28Desserts are so fun.
01:29There's so many things you can make.
01:30You could have a cheesecake, a sticky toffee, you could have a baked Alaska.
01:34My favourite dessert is probably cheesecake, because it just tastes the best.
01:39Oh, it could be crème brûlée.
01:41I don't really like cheesecakes.
01:44Yeah, my brother force-fed me a cheesecake once.
01:46Ugh.
01:47I threw up.
01:48Oh, my God, the oven's on 140 degrees.
01:51Meringue.
01:51Meringue.
01:52That's probably a meringue.
01:53Meringue.
01:53I'm mixed feelings about dessert day.
01:55Technical.
01:56I think that's going to be a little bit technical.
02:01Morning, bakers.
02:03Well, it's dessert day, and your technical challenge has been set by the Queen of Puddings,
02:08Ravneet Gill.
02:09Rav, do you have any tips for the bakers?
02:11If you don't keep a steady hand, I'll be left clutching my pearls.
02:16Hmm.
02:17Well, it's a technical challenge.
02:19It's judged blind, so make that cream that's been whipped for too long,
02:22and split.
02:24Good.
02:26I like that one.
02:27A few bits over the years.
02:29For your technical challenge, Rav would like you to make her delicate meringue seashells.
02:35She sells seashells on the seashore, but the shells she sells are sourced from overseas,
02:39so they're not ecologically viable.
02:42For that reason, I will not be investing.
02:44I'm out.
02:45Rav's perfectly piped French meringue will be sandwiched with a raspberry posset
02:50and dollop of peach curd and an edible pearl.
02:55You have one hour in which to make Rav's meringue seashells.
03:00On your marks, get set, bake.
03:03We guessed it.
03:04We said it was a new meringue.
03:05Oh, my gosh.
03:06The bakers have each been given the same ingredients.
03:09Peach puree.
03:10I've never seen this.
03:11And a basic recipe.
03:13Oh, there's a lot.
03:14Oh, my gosh.
03:14Oh, this is just complicated, isn't it?
03:16To make Rav's meringue seashells.
03:19This is just egg-wise.
03:21I've never made meringue before.
03:23I really tested that I love making meringues.
03:27Whenever I've made meringues before, I've never really piped them into seashells.
03:32So if you do anything wrong, they'll be able to see it.
03:35Basically, a lot can go wrong.
03:39Rav, meringue seashells.
03:41Well, I think making meringue is an incredibly technical skill.
03:45And I want to test the bakers not only on their meringue-making skills,
03:48but on their piping and finishing skills.
03:50Because if we have messy piping, we're not going to get the defined shells that we need.
03:55The bakers have to then make a raspberry posset.
03:58If you're not brave enough to heat it through, your posset will be sloppy.
04:02I've seen professional chefs struggle to make a good posset,
04:05so it's a very big challenge for the bakers today.
04:08And then they make the curd.
04:10When the bakers make their peach curd,
04:12they need to add the butter in slowly so that it doesn't split.
04:15And keep mixing it to make sure they get this lovely texture,
04:18because as you can see, nothing is spilling out.
04:21Very important.
04:22So there is a high chance of these seashells becoming a sloppy mess.
04:26Absolutely.
04:26Can we try them now?
04:28Of course.
04:31That is nice.
04:31The meringue, crispy on the outside, slightly marshmallow-y in the middle.
04:36And both of those fillings, smooth, silky and very refreshing.
04:41Ready?
04:41She sells seashells on the seashore.
04:45Hey!
04:49Right now, I am mixing the sugar to the meringue mixture.
04:54Combining the sugar and egg whites requires patience.
04:57I'm adding sugar slowly, one teaspoon at a time-ish.
05:00If added too quickly, the meringue mix will collapse.
05:03I'm quite nervous.
05:05Just to not rush anything, lots of stuff could go wrong.
05:09There's a lot to do, isn't there?
05:11Yes, there is a lot to do.
05:12Three elements.
05:13Raspberry, whatever, peach curd.
05:16Peach curd.
05:16How do you define a dollop?
05:18Yeah.
05:19I think that's a hangover from when we were in the EU.
05:22The dollop, I think it's a European measurement, must be.
05:26Mmm, the dollop.
05:29Got it to soft peaks and all, so once I've added this food colouring, make it stiff peaks.
05:34I think peach is meant to be, like, a nice orangey colour, so I might add a lot.
05:38Yours is really light.
05:40It's not meant to look like that.
05:40It's meant to look dark.
05:41Look, like kindness.
05:42You don't want to over-whip it, you don't want to under-whip it, so it's just really about
05:46getting that really stiff peak on it.
05:49If the baker's meringue mix hasn't reached the right consistency...
05:53I reckon this is stiff peaks.
05:55..it will be impossible to pipe neatly.
05:57Oh, gosh, that's not good.
06:00I'm really happy with the actual texture of it.
06:02It's looking very glossy.
06:07OK.
06:08Hi.
06:09Morning, Miko.
06:10Morning, Harry.
06:10Starbaker, Miko.
06:11Well done.
06:12Yeah, but don't let it go to your head.
06:14Hmm, yeah.
06:15Because you've only got two days now, isn't it?
06:18Yeah, I'm trying to get to finals week.
06:19You get to finals week.
06:20Yeah.
06:21OK, what am I doing now?
06:22Using the template underneath the part of your paper, pipe 12 shell shapes...
06:27Erm...
06:27To achieve the distinctive shell shape, precise piping is vital.
06:31I'd say that I have a steady hand.
06:34Er...
06:34I don't know how I'm supposed to pipe them.
06:36Gaps will cause the fillings to spill out.
06:39Oh, no.
06:41Eh.
06:41...and result in an unstable structure.
06:45That's quite good.
06:46Do we, like, go over the whole shell or just the outline?
06:49Let me have a look at yours.
06:52I'll do that then.
06:53Cool.
06:54Cool.
06:55All in.
06:56The inside.
06:58The filling in the whole shell.
07:01Some of them I can hide on the bottom.
07:03That was my first try.
07:05A lot of yours looking like.
07:07Oh, God, yours are neat.
07:08Morning, Isla.
07:09Morning.
07:10Oh, look, they look very neat.
07:13Just like seashells.
07:14Now, there is this thing, if you put a shell to your ear, you can...
07:17Yeah, hear, yeah.
07:19I've heard the sea from the shells.
07:20What did you hear?
07:22Um, I think I heard some mermaids.
07:24There is that mermaid.
07:26Have you seen her in Herne Bay?
07:27No, I haven't.
07:28Yeah.
07:28You know, she managed to get onto the rocks.
07:30And then she hot-wired her disability vehicle, so she's been going around the shopping centre.
07:35Hanging around the fish and chip shops.
07:36It's true.
07:38Luring sailors.
07:39We're traffic wardens, actually, mainly.
07:42Keep a steady hand.
07:43I like to do stuff that's a bit more freestyle, but I don't mind this.
07:47It's quite therapeutic, actually.
07:49But I'm very sticky.
07:51Looks like I've killed someone.
07:55Oh, God's sake, there's food colouring everywhere.
07:58It's like I've murdered someone.
08:00Morning, Cole.
08:01Morning.
08:02Is the beach somewhere you'd like to hang out, Cole?
08:05Not really.
08:06It's quite boring.
08:06It's just water and sand, isn't it?
08:08There's not what to do.
08:09Yeah, but there is stuff to find on the beaches.
08:11You've ever been beachcombing?
08:12You can find all sorts.
08:14I've got a metal detector.
08:15You've got a metal detector.
08:16Fantastic.
08:17What have you found?
08:18I found an empty can and a beer.
08:20Right.
08:20I found a key.
08:23A key?
08:24A nail.
08:28And a rock.
08:29And a rock.
08:30Yeah.
08:32Bake for 25 minutes until dry, then move in the oven and leave on the baking sheet to cool
08:36completely.
08:37OK.
08:37That's good.
08:38That's good enough.
08:39That's good.
08:40OK.
08:40Start.
08:41I don't want it to be underbaked and gooey and, like, weird at the bottom.
08:44I mean, we want it to be nice and crisp.
08:45But it will look good because we've got little shells here.
08:49They're a bit messy.
08:50You can't really tell that there are seashells shaped, but, uh, I need to get them moving
08:55now.
08:58No, I forgot to set the timer.
09:05OK.
09:05I have to do it off of instinct.
09:12They do say if you hold a seashell to your ear, you can hear the sounds at the seaside.
09:16Let's try it.
09:17Oi, you're looking at my wife.
09:20Well, you get all sorts at the seaside.
09:2330 minutes, bakers.
09:25Are we actually?
09:27You're halfway through.
09:29Oh, God.
09:30To make the posset, stir the cream and sugar together in a small saucepan over a medium
09:35heat to dissolve the sugar.
09:37I think a posset is, like, a cream-ish type.
09:41I don't really know.
09:42I'm going to just go with it and hopefully it works.
09:44Add the lemon juice and let's be pure, babe.
09:46Oh, wait.
09:47That's to make it thicken.
09:49Lemon juice acts as a setting agent in a posset.
09:53Tablespoon.
09:54OK.
09:55So getting the right amount is key.
09:57Hang on.
09:57This is confusing.
10:00Tablespoon lemon juice.
10:02Make sure you squeeze, I guess.
10:04One more.
10:04One squeeze.
10:05There we go.
10:07In a juice heat to a simmer, cook for five to six minutes, stirring all the time until
10:10the mixture starts to thicken.
10:12A perfect posset must be heated high enough to allow it to thicken and set.
10:16Oh, it's thickening.
10:18Isla, is your cream thickening?
10:21Mine's not boiling yet.
10:22So I think it needs a little bit longer.
10:24Otherwise, it will remain as a non-pipable puddle.
10:27My mixture isn't thickening.
10:29It's really weird.
10:30Is that thick enough?
10:31No, this is far, far too thin.
10:33Did you boil it until it got high bubbles?
10:36Really?
10:37You did it so it got really big bubbles?
10:39Yeah.
10:40No, you didn't.
10:41No, I didn't.
10:41No, you didn't.
10:42Just put it on heat line.
10:44Do this.
10:48This is just really watery still.
10:50It's definitely not done yet.
10:52Hi, Zacharia.
10:53Hello.
10:54This is a sea creature that I've tamed to dance.
10:58Do-do-do-do-do-do-do-do-do-do-do-do-do.
11:02You just want to shake hands with you.
11:04Okay.
11:11My mixture's starting to thicken.
11:14It smells quite good.
11:16I think that's thick enough.
11:18They do say that if you put a sea shell to your ear, you can hear the seaside.
11:22So extrapolating from that, I'm wondering what you might hear if I hold up this Coke can to my ear,
11:26which I found discarded in the high street.
11:29Hey, Maldi, what are you looking at?
11:31Well, you get all sorts on the high street.
11:34Fifteen minutes, bakers!
11:36Oh, my God, that's really stressful.
11:38Fifteen minutes left!
11:40It might thicken when it freezes.
11:42If creating a pearl of posset wasn't challenging enough...
11:45I'm sorry, I guess.
11:47Today's technical challenge is about to become twice as hard.
11:50I need to get started on this peach curd.
11:52..as the bakers have another fussy filling to make.
11:55Peach curd?
11:56I've made lemon curd, so I'm guessing it's just the exact same, innit?
12:00Peach flavouring.
12:03Oh, my God!
12:04I'm not really a big fan of peach.
12:06Oh, that smells very nice.
12:08Cubes of butter.
12:09Oh, I only forgot.
12:10To ensure the curd doesn't split and become lumpy and runny...
12:15Oh, bum-bums.
12:18Cubes of butter must be added little by little.
12:21I've not done it slowly.
12:22Right, we're just going to have to go with this one.
12:24We're in a rush. I've done it wrong,
12:25but I just didn't add the cubes of butter slowly.
12:29Hello, Myla.
12:30Hello.
12:30I've got this shell here.
12:33Beautiful.
12:34Oh, hang on. I've got it stuck on there.
12:35Is your hand actually stuck?
12:37Actually, really?
12:37Yeah, do you mind giving me?
12:38Yeah.
12:39Oh, it's OK, my God.
12:40Oh, where did you get this?
12:41They sold it to me in the car park.
12:43Do-do-do.
12:44Yeah.
12:44She doesn't sell seashells on the seashore
12:46because it's not a great place to sell them
12:48because there's loads of them around.
12:49Just sells them in lay-bys mainly now.
12:52Oh.
12:55They do say you can hear the seaside
12:57if you hold a seashell to your ear.
12:59So I'm wondering what I might hear
13:00if I hold this empty takeaway container
13:02I found discarded outside the public toilets.
13:05Oh.
13:06Oh.
13:07Oh.
13:08Oh.
13:08Oh.
13:08Actually, maybe I won't.
13:09Ten minutes, bakers.
13:11You've got ten minutes left.
13:12I quite need to, like, hurry up.
13:16All right.
13:17Let's take it out.
13:20They're done.
13:21OK.
13:22I think it should be good.
13:23Very, very messy.
13:25This is a good shell.
13:27Some are very, very messy.
13:30This is a really nice shell.
13:32They're looking not like seashells
13:34but just, like, blobs of meringue.
13:38I just need to decorate them quickly.
13:40You want them to be nice and pearly?
13:42Oh, that cracked.
13:44It's fine.
13:44I'll not use that then.
13:46Oh, I just need to get this raspberry posset on.
13:48So when it says five minutes,
13:50you've got to do it.
13:51Five minutes, bakers.
13:52Oh, my God.
13:53So stressful.
13:54Peppa backs.
13:56It's the moment of truth.
13:57Peppa, wring a posset
13:59leaving a hole in the middle.
14:00If the posset and curd haven't set,
14:04piping will be impossible.
14:06OK, that's fine.
14:07We're good.
14:09Oh, my God, oh, my God.
14:11It's not really set.
14:13It's a little bit on the runny side.
14:15That's absolutely dreadful.
14:17One minute, bakers.
14:19You've got one minute left.
14:21Oh, well, you have to be.
14:23Sorry, my Lord.
14:24I need to put the pearl in the middle, don't I?
14:27Ah, no.
14:28Yeah, I'm happy with them.
14:29The pearl just needs to stay on.
14:31It's just not really thick in it all.
14:33It's going to be thick, and mine is not thick.
14:35It's really runny.
14:37That's it, bakers.
14:39Time's up.
14:41Step away from your bakes.
14:45All leaking outside.
14:47Right, bakers.
14:48If you could place your meringue seashells
14:49behind the photographs of yourselves
14:51on the front table, please.
14:53My posse isn't set at all.
14:55My curd isn't set at all.
14:57Me neither.
14:58Right, bakers.
14:58Off you go.
14:59Have a little break,
15:00and we'll see you shortly for judging.
15:14It's judgment time for the bakers' meringue seashells.
15:17Nice to see them.
15:18It's Rav and Liam.
15:22We were looking for four perfectly piped meringue shells
15:25filled with peach curd, raspberry posset,
15:28and finished with a lovely white chocolate pearl.
15:30And they have no idea whose is whose.
15:33Everyone's got four.
15:34Yeah.
15:34Which is great.
15:36Shall we start here?
15:37Let's do it.
15:39Texture of that meringue was correct when it was piped.
15:41I can see that you've really tried to get the definition.
15:44Decent shape when it comes to the actual meringue.
15:46Your posset looks a bit runny.
15:51Your curd is really nice.
15:53It's smooth.
15:53It's glossy.
15:54It's great.
15:54Just textures, really.
15:56I like the piping of the meringue,
15:57but we're missing the white chocolate pearl.
16:00OK, next one.
16:01They kind of look like fingers.
16:03We needed shells.
16:05We can see that the curd is there
16:06because some of it's spilling out.
16:10Your meringue is crispy.
16:12Flavor-wise, your posset and curd is really good.
16:15Like, slightly loose.
16:17There is a small issue with some of the fillings.
16:19We wanted them to hold their shape enough
16:21so that they were thick to pipe.
16:23OK, moving on.
16:25These shells look really good.
16:27They look like proper shells.
16:29Great color as well.
16:30Some of the filling is maybe not as robust
16:32as it could have been.
16:37Your meringue is made correctly.
16:39It just needed to be in the oven for a little bit longer.
16:41But the flavor of your fillings is great.
16:43Both fillings needed to be thicker.
16:46The posset is completely loose.
16:49OK, next one.
16:51Very pale.
16:52The posset is slightly runny, as well as the curd.
16:55Both of the fillings are quite wet,
16:57so they're not holding their meringue up.
17:01The meringues are cooked well.
17:03They are baked.
17:03But both fillings are under-set.
17:06OK.
17:07These are more Viennese wells than shells.
17:10However, looking at the curd,
17:14it does look thicker than the previous ones.
17:20Your meringue is slightly under-baked,
17:23but your textures of your fillings are correct.
17:27The fillings are the best fillings we've had yet.
17:29OK, next one.
17:31We have four really nice-looking shells,
17:33and we have that pearl detail on top.
17:35Where's the filling, though?
17:37That was really well.
17:39No, I'm not going to do that.
17:43The texture of the meringue is quite wet,
17:46but the meringue needed longer in the oven.
17:48The flavour of your fillings have been great.
17:49It's just the consistency of them.
17:52Rav and Liam will now rank the meringue seashells
17:55from last to first.
17:58In sixth place, we have this one, Cole.
18:02Your shells were slightly pale,
18:04but your texture of your fillings was just slightly runny.
18:06In fifth place, we have this one.
18:10Kitto, there was a problem with the piping
18:12and getting them nice and neat,
18:14and both of the fillings were slightly loose.
18:17Miko is fourth, and Zachariah third.
18:20In second place, we have...
18:26This one, Ayla.
18:27The shells were great,
18:29your curd was pretty much spot on,
18:30but it was just the posset.
18:32Slightly runny.
18:33Well done.
18:34Which means, in first place,
18:37we have this one.
18:38Myla, well done.
18:41The shells were piped beautifully,
18:43good definition,
18:44and the peach curd was nice and glossy.
18:46Well done.
18:46Right, bakers,
18:47come and have a look at each other's bakes,
18:49and we'll see you shortly for the showstopper.
18:51Oh, really?
18:52Yeah.
18:53Oh, yeah, oh, yeah.
18:55I've never, ever made meringues in my whole life, either.
18:57I've never made posset.
18:58You're not?
18:58Like that?
18:59No, it's so hard.
18:59It is a tricky one.
19:00I really thought I was going to place six,
19:02but I'm so happy that I came second,
19:04because that's put me in a really good position for the showstopper,
19:06which I'm also very nervous about.
19:07They all tasted pretty good, so...
19:10Like, I tried other people,
19:11and I thought, man, so I should have better.
19:12I'm not trying to get cocky around what I need to do better on the showstopper.
19:17Where's all of Milo's gone?
19:18That's what happens when you're first place,
19:20everyone just eats your shelves.
19:21They've taken the meringues.
19:26The showstopper is the final challenge
19:29before Rav and Liam decide who is the day star baker
19:32and who will be leaving the competition.
19:38Welcome back, bakers.
19:40For your showstopper challenge,
19:42Rav and Liam want to feel all warm and fuzzy
19:44as you regale them with tales of the best day of your life
19:47in brownies.
19:48For me, it's got to be the day I go over the River Thames
19:51on Theresa May's back,
19:52which I've got booked in for next Thursday.
19:55Your gooey brownies must be decorated
19:57to bring a cherished memory to life.
20:01Be it the day you won the egg and spoon race on sports day,
20:04the time you bought a new puppy home,
20:07or the day your little brother was released from prison.
20:13You may use any exciting flavours you wish,
20:16but your brownies must be decorated
20:18to clearly bring to life your best day.
20:22You have two hours in which to make
20:23your best day of my life brownies.
20:26On your marks, get set, bake!
20:31This is my favourite showstopper.
20:33The brownies showstopper.
20:34Come on, it melts for me!
20:36Best day of your life, come on.
20:38I scored 209 points at 10-pin bowling.
20:43Wow.
20:44And what was yours?
20:45And mine, scoring 210 at 10-pin bowling.
20:51That was not me.
20:53That was the honey.
20:54For the showstopper challenge today,
20:56we've asked the bakers to make
20:57the best day of their life in brownie form.
21:01I make the best gooey brownies.
21:02I'm excited for this.
21:04Everyone knows how to make a brownie,
21:05but not everyone knows how to make a perfect brownie.
21:08Oh, God.
21:09Most importantly,
21:10it has to be fudgy in the middle.
21:13I prefer, like, the fudgy brownies.
21:15They need to really stay on top of their timings today.
21:18If you overbake,
21:19then it'll be really dry in the middle.
21:21Underbake them too much,
21:21they turn into a pool of brownie in the middle.
21:24Don't want that.
21:25Gooey, but not underdark.
21:26Because brownies tend to be very rich,
21:28I don't want their brownie to become too sweet.
21:31Ideally, the bakers won't go, like,
21:33triple chocolate brownie.
21:34It's got triple chocolate, dark chocolate,
21:36white chocolate, milk chocolate.
21:38They need to think about how it balances.
21:40Hopefully, today will be the best day of their lives
21:43because they're going to taste the best day of my life.
21:45I want the bakers to hone in on their decorating skills
21:48and to bring this picture to life.
21:50Bananas represent the banana trees in Malaysia.
21:53I'll make white chocolate boning pins,
21:55and then I'll do, like me,
21:57scoring a strike.
21:58That's the technique.
22:05Hello.
22:05Hello, Myla.
22:06Okay, tell us about your brownie.
22:08So, my best day of my life is my ninth birthday.
22:11We went out for mocktails,
22:12and then we stayed up till, like,
22:14four o'clock in the morning.
22:15After loads of virgin pina coladas.
22:17Yeah.
22:21Myla's bonbon-filled brownie
22:22will be decorated
22:23with fondant-icing slumber party essentials,
22:27popcorn, pizza, mocktails,
22:30and even a tent to sleep in.
22:31That's a lot of sugar.
22:34Yeah.
22:35But that night,
22:37there was a lot of sugar.
22:38We're not going to sleep after eating that.
22:41With a rich, chocolatey-brownie mix...
22:44I shall eat that.
22:45..the memories of the best days might be sweet.
22:48More sweets, the merrier.
22:49I have to take that off the floor, don't ask.
22:53It's going to be muddy,
22:53so it's even very good.
22:55But they need to make sure
22:56their flavour combinations...
22:58I think I need to put more coffee extract.
23:01Aren't too sickly?
23:02I think the coffee just takes away
23:04the sweetness a little bit,
23:05so then it's just well-balanced.
23:07Hi, Isla.
23:08Hi.
23:09Tell us about the best day of your life.
23:11So, the best day of my life
23:13is when I went snorkelling in Thailand
23:14for the first time,
23:15and it was just so amazing.
23:16When I was in Thailand,
23:18I ate a lot of mango,
23:19so I'm representing that
23:20by making a mango white chocolate
23:22macadamia blondie.
23:23Mmm.
23:24I'm normally quite dubious of a blondie
23:26because I find them so sweet.
23:27I've never had a good one.
23:29Oh.
23:30No pressure.
23:31Oh, God.
23:33Isla hopes that her white chocolate blondie
23:35filled with pieces of fresh mango
23:37and macadamia nuts
23:38will go down swimmingly.
23:40I never really got the hang of snorkelling
23:42because you can't float on your back
23:44and do it, can you?
23:45No, you can't.
23:46That's more like sea bathing
23:48instead of sunbathing.
23:49It's drowning, in fact,
23:49is what it is.
23:50If you can get a long enough snorkel,
23:52you don't have to leave the hotel room.
23:55I'm putting it in the oven now.
23:56With their batter made...
23:58Let's go.
24:00Let's get it in.
24:00The right bake time is crucial.
24:03Boom.
24:04Let's put it on for 25 minutes.
24:09At 170.
24:10If they want to get the perfect fudgy texture.
24:13I want it to be gooey,
24:14but not too gooey.
24:17Mine's got 27.
24:18Mine's got 20.
24:20What, minutes in the oven?
24:21Yeah.
24:22Kitto, tell us about the best day of your life.
24:25It's based off of
24:26Mrs. Trenchable's most scrumptious cake in the world
24:28because I played Miss Trenchable from Matilda.
24:31Did you?
24:33Yes.
24:33And the flavours are honey and lavender
24:35because Mrs. Honey.
24:37Yes.
24:37And lavender was Matilda's best friend.
24:40I've never had a honey and lavender brownie in my life.
24:42Lavender's a powerful flavour as well.
24:44Yes, it is.
24:45You worried at all?
24:46Er, no, not really
24:47because I'm adding elements
24:49that will hopefully cut through that richness.
24:52Kitto is hoping his lavender brownie
24:54topped with a chocolate and honey glaze
24:57and pieces of honeycomb
24:58will win him a standing ovation.
25:01Could you give us a quick, like, rendition of Miss Trenchable?
25:04Oh, God.
25:05I need to get in the character.
25:06I need to practice my hammer throwing.
25:08Yeah.
25:09Urgh!
25:13Very good.
25:14While the brownies are in the oven.
25:15Urgh!
25:18I'm making green buttercream
25:20to put as the grass.
25:22The bakers can start on their toppings and icing.
25:26This is a chocolate ganache.
25:28Started on my black cocoa buttercream,
25:30which is going to be my hair.
25:32To help bring the best days of their life
25:35to life.
25:37Oh, my God.
25:37Kitto, your smell's amazing.
25:39My honeycomb is very potent.
25:42I'm not sure if it tastes a bit too cloggy.
25:45Is that my hair colour?
25:47No.
25:48I squeezed a bit of orange juice in it
25:50to make it a bit more, like, wet.
25:52Not as claggy and, like, disgusting.
25:55It's good now.
25:56Cold.
25:57What was the best day of your life?
25:59I went to Mexico with my mum and dad and my sister and my brothers.
26:03And we went on these zip wires.
26:05How long does it take to get to Mexico?
26:07Eight hours.
26:08On a zip wire?
26:09Oh, no, no.
26:11I'm playing with you, sir.
26:12Oh, I'm playing, yeah.
26:13If they could connect all the countries up with zip wires,
26:15there wouldn't be any need for fuel
26:17and we could solve the global warming crisis.
26:20What is that called?
26:20Something in that.
26:22Cole's hoping his chocolate orange brownie,
26:25decorated to look like the jungle he's zip-wired through,
26:28will help give him a lift in the competition.
26:31In the technical, you didn't do so well.
26:33I know, I know.
26:35Trying my best here.
26:36So you think you can bring it back?
26:37I'm hoping I can.
26:39Absolutely.
26:39I'm not going to panic.
26:40Wicked.
26:40Wicked, wicked.
26:41Good luck.
26:45I suppose the proudest moment in my life
26:47was when my son Gary was born.
26:49Oh, hello, Gary.
26:50Hello, Daddy.
26:51I've been learning to tap dance, Daddy.
26:52Look.
26:53He's it.
26:54Oh, I'm not Harry Hill.
26:59Oh, Gary, look out.
27:01You can tell he's a falling there.
27:02Oh, Gary.
27:08That was so scary.
27:11You've got one hour left.
27:13OK, I'm great with that.
27:14Halfway through, baker.
27:16Sorry, Daddy.
27:17I might leave my brownie in for a bit longer.
27:19It looks a tad underbaked.
27:22It is looking not cooked.
27:26Brownie bake time is a fine balance.
27:28I've got five minutes left on my brownie.
27:30I think it might need a little bit longer than that, though.
27:34Underbake, and they will be too soft and won't hold their shape.
27:37That is not cooked.
27:38But overbake, and they will be dry and crumbly.
27:41I can oven you, go.
27:44When I put the skewer in, the brownie comes out clean, but, like, there's bits of banana
27:48in it, and it confuses me.
27:49And I really don't want it to be, like, underbaked.
27:52Hi, Mika.
27:53Tell me about your best day.
27:54My best day ever was when I went to Malaysia to go to the night market.
27:58Malaysia's where, like, half my family lives.
28:00Do you speak any Malay?
28:01I do speak Chinese and Cantonese.
28:03Oh, really?
28:03And English.
28:04I can do Birmingham.
28:06I don't know if everything's going wrong.
28:08I don't know if it's going wrong.
28:10Oh.
28:12That's amazing.
28:13Surprised myself there.
28:15Mika is creating her own Malaysian night market with an experimental bake,
28:20a coffee chocolate brownie bottom, and a separate banana bread layer on top.
28:25It smells amazing, but bananas can be quite raw, can't they?
28:29Inside the batter.
28:30I just hope that the banana's cooked.
28:32Really hope so.
28:34But Mika's not the only baker second-guessing their brownie.
28:37I think it's just about to be done.
28:40Are you using a guometer?
28:41Because they want it gooey, don't they?
28:43What's the guometer?
28:44Told you how gooey it is.
28:45Used to be able to get more maplins.
28:47That's closed now.
28:48Still open on the dark web, of course.
28:50What's the dark web?
28:51Never you mind that.
28:53Right then, Zachariah, tell me about the best day of your life.
28:57So the best day of my life is the day I found out what high school I'm going to.
29:02I had to take an exam.
29:03What was the exam?
29:04The LMP plus.
29:05Right, so you had to do a lot of work for that.
29:07Yes.
29:08Even better if you can get the actual paper that they're going to give you.
29:11But that involves breaking into the school office the day before.
29:16And I'm not recommending that.
29:19Zachariah is hoping for full marks for his black sesame and hazelnut brownie decorated with white chocolate gold stars and
29:26covered in a black sesame ganache.
29:29It doesn't look like the ganache that I made at home.
29:32It's a bit more like spludgy.
29:36Not good.
29:38That's cooked.
29:39Brownie's coming out.
29:42Mervet.
29:43I think that it could be in just for about one more minute.
29:47Getting the bake time right is only half the battle.
29:49Should I toss it back in the oven for a bit?
29:51I don't know.
29:53I think that's fine.
29:54So what I'm going to do is I'm going to shove it into the freezer straight away.
29:57If the brownies aren't properly chilled, the soft centre will collapse and they will fall apart.
30:05Is your brownie good, Carl?
30:07What does it look like?
30:08It's not cooked.
30:09No, no, no.
30:09Don't worry, straight in the freezer for as long as you can.
30:12You need a brownie to be jiggly in the middle.
30:16I might start over there with the ganache.
30:18This is not ganache, is it?
30:20That's not ganache.
30:21You could try a bit of extra cream and blending it.
30:25Okay.
30:26Might come back together.
30:28Hopefully.
30:28Okay.
30:29But with his attention firmly fixed on his ganache.
30:32This is the best it's going to get.
30:34How is yours looking?
30:36It's looking good.
30:37Oh, thank you so much, Hilah.
30:39Brown is looking good.
30:42Oh, no, I might have overbaked this, actually.
30:44I might have overbaked this.
30:46I forgot to put the tamar.
30:47One baker's best day.
30:49No, not good.
30:51Is about to get a whole lot worse.
30:55It might be overbaked, but there's nothing I can do.
30:58I'm not going to make another one.
31:05It's looking beautiful for my brownie.
31:09While most of the baker's best day brownies are chilling...
31:12Yeah.
31:13The sooner I can get it to cool down, the better, because then I can focus on making it look
31:18as amazing as possible.
31:20Zach, how are you?
31:21No, I'm doing...
31:22Very bad.
31:24Oh, no.
31:25After forgetting to set his timer, Zacharias are overbaked.
31:29He might be overbaked, but it's the best I can do at this point.
31:36Hello, Daddy.
31:37Oh, hi, Gary.
31:38Can I have another go at my tap dance?
31:39Yes.
31:40Go on.
31:41Off you go, Gary.
31:43Where are you going, Gary?
31:45Watch out for that.
31:48Gary!
31:50Oh, Gary.
31:51Oh, sorry, Daddy.
31:5430 minutes, bakers.
31:56You've got 30 minutes left.
31:59OK.
32:02Oh, my God, this is really annoying me.
32:04I need to make about 26 palm trees.
32:07But this is so sticky and it's not working at all.
32:11With the clock ticking, the bakers can start to craft their decorations.
32:15Now I'm making the satay chicken truck.
32:17Now I'm going to make the piping gel, which is going to make the ocean.
32:21So sticky.
32:22The white chocolate.
32:23I'm going to put it into these letter moulds.
32:26I'm trying to make a teepee, but it's quite hard.
32:30Oh!
32:31I thought it was supposed to be a sort of grown-up party.
32:34What? Yeah.
32:35Doing things that grown-ups do.
32:36Drinking mocktails.
32:37Spilling out tax returns, falling asleep in front of Antiques Roadshow,
32:42trying to find your car keys.
32:44Happy best day of your life.
32:46Thank you. Bye.
32:47I feel like I'm a crime scene investigator.
32:51The gloves are for my ice mulch.
32:54I'm using it for the chokie.
32:58So these two are the Petronas Towers in Malaysia.
33:02I've never been to Malaysia.
33:04Sell it to me.
33:05It's really hot.
33:06Humid hot.
33:06Not so keen on humid.
33:08Yeah, lots of rain.
33:09You're not really selling it to me.
33:11There's lots of stray dogs as well.
33:12Great.
33:13Yeah, I love stray dogs and rain.
33:16Do you mind helping me get my cake out of my tin?
33:19Yeah.
33:19You need to get a wire rack, flip it over, and you're going to go like that.
33:22Oh, Lord.
33:23It's the moment of truth.
33:25Oh, my gosh.
33:25Imagine if it all loses out.
33:27For the bakers, as they hope their brownies are cool.
33:30Oh, yeah.
33:31Perfect.
33:32Oh, yeah.
33:34To move on to the final decorations, they need to be good to go with plenty of goo.
33:39Because, you know, they want them to be gooey, don't you?
33:41Yeah.
33:42Which is why I've got the goo-o-meter.
33:44The goo-o-meter.
33:45Yeah.
33:47Where is the brownie?
33:48We can test it, if you like.
33:49It's a free service, so...
33:50Ah.
33:51It's just in here.
33:52Let me just, um...
33:56That's on the side, though.
33:57That's not the gooey aspect.
33:59It's looking pretty gooey, actually.
34:01Yeah.
34:02It is quite gooey.
34:04Clear there, yeah.
34:07Oh, it's going up.
34:11And it went back down.
34:13It might be the Wi-Fi signal.
34:15But if it hasn't set, it won't hold its shape.
34:19This looks weird.
34:21Oh!
34:22Oh, no.
34:23Oh, no.
34:23Oh, no.
34:24Oh, no.
34:26Ah!
34:27It's fine.
34:28I've got honey buttercream.
34:30Try to assemble it later.
34:32And hopefully stick these crumbs back on.
34:36Oh, gosh.
34:38It's overbaked.
34:40Puff, that looks good.
34:41Oh, my word.
34:44The chocolate's dripping out.
34:49Oh.
34:50Great.
34:52Oh, no.
34:54Daddy, can I have another go at my tap dance?
34:56I don't think that's a good idea, Gary, do you?
34:58Memory's a short in show business.
35:00A third attempt could be fatal for your career.
35:02Hit it!
35:06Gary, watch out for Dr Alan Bingham.
35:16Oh, wow.
35:17Ten minutes, Baker!
35:20Holy moly!
35:22You've got ten minutes left.
35:23Ten minutes?
35:24Ten minutes.
35:25I can finish.
35:27I think I just have to deal with it.
35:29I'll just decorate now, then.
35:31The judges are expecting immaculate decoration.
35:34Gosh, it's so scary.
35:37Giving them a window into the best days of the baker's lives.
35:42OK, now it's time for the fun part.
35:44This is my piping job.
35:46I think it does look very ocean-y.
35:48Oh, this is my teepee.
35:49It's cute.
35:50Oh, no, you're laughing at me.
35:51That's not good.
35:54I'm actually really doing good for time.
35:56Do you want to help me?
35:57Cut out some shapes?
35:58Yeah, sure.
35:59Oh.
36:01Uh-oh.
36:02Go on that side.
36:03I'm sorry.
36:04Yes, you should be.
36:06Don't you do this or not?
36:07Yeah.
36:09Oh, my shards.
36:10Oh, my God.
36:11I nearly forgot.
36:13And you played the main role, isn't it?
36:15You're in a skirt.
36:16In a skirt with a scarf.
36:18Liberating.
36:19Yeah.
36:20No.
36:21Oh, my God.
36:21Look at that, Cole.
36:2320 more.
36:24Make as much as you come.
36:25Please don't fall.
36:26Please don't fall.
36:27How much time do I have left?
36:29Five minutes, bakers.
36:31Oh, my God.
36:31Ah.
36:33Ah.
36:33I need...
36:34Where's the other cutters?
36:35Ah.
36:36Oh, my honeycomb.
36:37Can't get that out of the tin now, can I?
36:39Ah.
36:40Just finishing touches.
36:42I'm just making my little snorkel eyes.
36:43Uh, sprinkles, sprinkles, sprinkles.
36:45Come on, exclamation marks.
36:47Work with me.
36:48It's going good for time, actually.
36:50Where's the red squeezy tube?
36:52One minute, bakers.
36:54Ah.
36:54You've got one minute left.
36:56I need it now.
36:58My birthday sign's gone really wrong.
37:02I'm sure it'll be fine.
37:05That's it, bakers.
37:07Time's up.
37:09Time's up.
37:10Oh, my God.
37:11It's fine.
37:12Because I know that I've done it and I've got something to present.
37:15This is a tad messy.
37:17Step away from your bakes.
37:19That looks incredible.
37:20It looks amazing.
37:27The bakers' best day of my life brownies will now be judged by Rav and Liam.
37:34Isla, could you please bring your best day of my life brownie forward for judging?
37:40Ooh.
37:45So, my inspiration was snorkeling.
37:47The decoration is incredible.
37:49The little snorkel effect.
37:51And all the little details of the fondant, I'm just hoping that it eats well.
37:55So, it's a blondie, Rav's favourite.
37:57Yeah.
37:58Oh, God.
38:00So, I've done a mango white chocolate brownie with macadamia nuts and white chocolate.
38:06I really like the combination of the white chocolate and the macadamia nuts.
38:10The only thing for me is, because you've used fresh mango, it adds just extra moisture.
38:15So, in the middle of your blondie, it's slightly underbaked.
38:17Yeah.
38:17I think you've done a really good job.
38:19It's really delicious.
38:21It's not too sweet at all.
38:22I would eat this again.
38:24Yes!
38:26Oh, my God.
38:31Hey!
38:35Terrifying.
38:36Thank you so much for that surprise.
38:38It's fine.
38:39My ninth birthday brownie.
38:41The brownie itself is very neat and slick, but your decoration on top, you know, you could
38:45do a little bit better than that.
38:46Yeah.
38:47It's got three sweets in there.
38:49Triple chocolate, triple sweets with fun on top.
38:52It's a really good brownie.
38:53It's well-made.
38:54It's not too gooey.
38:56It's fudgy enough.
38:57I can't really say anything bad about it.
38:58I can.
38:59Oh.
39:00Ugh.
39:01You don't need the sweets.
39:03The brownie mix is not too sweet, but when you add, like, the Jenny,
39:06baby's, and et cetera, it just takes it to another level.
39:08Get rid of those, because the brownie itself is great.
39:16So, the best day of my life is when I found out what high school I was going to.
39:20I really like how you've carved out the 11+.
39:23It's not neat, but it still looks effective.
39:25It is a dark chocolate, sea salt, hazelnut, and black sesame.
39:31The ganache is smooth.
39:33It's not too sweet.
39:34Thumbs up.
39:35But the brownie, though, is slightly overbaked.
39:38There's no, like, fudgy centre.
39:40It tastes more like a chocolate and hazelnut cake.
39:43I can't taste any black sesame.
39:44I'm really happy that you rectified the ganache.
39:51It is based off of when I played Miss Trunchbull in my school play.
39:55Okay.
39:56It's not your neatest work.
39:57But I do like how you've captured Matilda.
40:00I think your isomalt decorations are effective for this.
40:04You've made your own honeycomb as well.
40:06So, well done.
40:07My brownie is a lavender and honey brownie and a chocolate honey glaze.
40:12The texture is spot on.
40:14And I like that sauce over the top.
40:16It's delicious.
40:17Honeycomb is a little bit chewy.
40:18Flavour is great, though.
40:20My problem is, because lavender is such a powerful flavour, it just takes over.
40:25Too much lavender.
40:26Yes.
40:26But really good effort.
40:32Best day of my life was when I went to Mexico.
40:35We went on these massive ziplines in the jungle.
40:39I really like how you've designed yourself.
40:40You're kind of submerged in the jungle.
40:42I like the effect.
40:43Thank you very much.
40:44I think it's really neat.
40:46It looks great.
40:47It's a double chocolate brownie with chocolate orange.
40:52Then also a chocolate orange buttercream on top.
40:57Your brownie texture, great.
41:00The balance between the orange and the chocolate, spot on.
41:04It's fudgy.
41:05Cole, it's an excellent brownie.
41:07Thank you so much.
41:08Not too sweet.
41:09Really nice hint of orange.
41:10It's spot on.
41:12Thank you so much.
41:13Well done.
41:18The best day of my life was when I went to Malaysia to go to the biggest night market in
41:22Kuala Lumpur.
41:23I love the colours.
41:24I like the detail.
41:25I like the two-tone of the brownie batter and the cake on top.
41:28It's very clever.
41:29My favourite part is the satay chicken with the peanut sauce.
41:33Really good.
41:34So the brownie is coffee, hazelnut, banana bread flavoured.
41:41It's really fudgy in the middle and nicely baked on the outside.
41:46Delicious.
41:48That brownie lay at the bottom, ridiculously good.
41:52And I've never really seen it with these two batters baked on top of each other.
41:56You've managed to strike that balance between like chocolatey, a bit of coffee, banana.
42:00And I'm so impressed by that.
42:02I think you've just invented something new.
42:06I love it.
42:07So nice.
42:09Well done, Miko.
42:10She's got Starbaker.
42:11She's got Starbaker.
42:14Well done, Miko.
42:14Well done, Miko.
42:18I'm really, really relieved because I thought that the middle was going to be underbaked.
42:21I think I have a chance to be in the running for Starbaker.
42:25They said that my ganache was like smooth, but like, I think I am a little bit at risk of
42:33going home.
42:36I am just a bit disappointed in myself because I know that I can do better.
42:41I'm going to keep on baking brownies, but without lavender, since it's kind of traumatised me.
42:52Now it's the moment of truth, as someone will be crowned Starbaker and someone will leave the tent.
43:04Well, bakers, that was dessert day.
43:07Today's Starbaker is...
43:12It's Miko.
43:15Well done, two days in a row.
43:20She's on a winning streak.
43:22But sadly, we've also got to say goodbye to someone.
43:25And that person today is, I'm afraid, Zachariah.
43:32Sorry, Zach.
43:35Sorry.
43:35Oh, it's nice to see a smile.
43:37Yeah, it's nice to see a smile.
43:38You've had some fun.
43:40You did really well.
43:41Yeah, you did really well.
43:42Yeah.
43:43Good for you.
43:45I mean, lots of friends, they're all really nice.
43:47I'm a little bit sad that I'm leaving, but that only means that I've got to practise baking more and
43:51more.
43:52It was all about the fudge today, and he didn't have that.
43:55But Zachariah, he's a great baker, and I just hope he continues.
44:06I can't believe that I became Starbaker two days in a row.
44:09You did really good.
44:10That was really yummy.
44:11I can't believe it, because I was stressing out so much early for no reason at all.
44:15I have a good shot tomorrow, then I'm off to finals week.
44:20Breathe, refocus.
44:21If the bakers want to have a chance to go through to finals week, they need to step up.
44:25And there's only one day left, and that's pastry day.
44:28And that's the tricky one.
44:29Oh, my gosh.
44:31That was nerve-wracking.
44:33I honestly felt so sick.
44:36Next time, it's pastry day.
44:38Let's do this.
44:39The bakers face shoe in a tricky technical.
44:41Oops.
44:43I pressed the wrong button.
44:44Watch it, you.
44:44And create self-pie traits in an arty showstopper.
44:48You're really good at decoration.
44:50Who will make it through to finals week?
44:52Oh, okay.
44:53And who will fall apart at the final hurdle?
44:56He's cracking.
44:57Isla, Isla.
44:58Holy Spirit, activate.
44:59All right.
45:00All right.
45:00All right.
45:01All right.
45:03All right.
45:15All right.
45:16All right.
45:17All right.
45:18All right.
45:18All right.
45:18All right.
45:19All right.
45:20All right.
45:20All right.
45:22All right.
45:25All right.
45:27You
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