- 5 hours ago
Junior Bake Off - Season 11 - Episode 01: Cake Day 1
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Short filmTranscript
00:01All right Liam. Hi Ruff. Are you excited about the new series?
00:04I am. Have you seen Harry anywhere?
00:06No, no sign of it.
00:08Is Junior Bake Off?
00:09Yeah.
00:10Special delivery.
00:18Harry!
00:19Well, with the price of fuel it's cheaper than paying for petrol.
00:24Welcome to Junior Bake Off!
00:28Let's go.
00:29Hey, can you give us a hand out of the box guys?
00:34Junior Bake Off.
00:36Something weird's happening over there.
00:38Is back.
00:39I'm here. Let's go. Yeah.
00:41I've got to move quick. I've got to move correctly.
00:45That was an accident.
00:47Sixteen of Britain's most talented young bakers will go head to head.
00:52Who's the poshest you think out of the bakers?
00:54Let's have a look.
00:55Oh hello.
00:56Would you like to try some pork floss?
00:58In tricky technicals.
01:00Does anyone know how you put a sandwich in a box?
01:02What is the, uh, hose?
01:04And spectacular showstoppers.
01:06Don't tell me Brian May from Queen.
01:08Pardon?
01:08Hoping to impress the judges.
01:10Of course.
01:11Baking maestro Liam Charles.
01:13Simple offensive.
01:14Bosh.
01:15And writer, patissier and restaurateur Ravni Gill.
01:19Someone's gonna steal this.
01:20But only one.
01:21Judges won't kick me out.
01:22The judges won't kick me out.
01:24Can be crowned the winner.
01:25Oh my gosh.
01:26Of Junior Bake Off.
01:28Teamwork makes the dream work.
01:30Let's go.
01:30Let's go.
01:31We're just gonna pretend that never happened.
01:33Get back to your work statements.
01:35Bye.
01:35This is a competition.
01:41Oh my gosh.
01:43It's so big.
01:44I'm so excited to see Rav and Liam.
01:46I know.
01:46And Harry as well.
01:48Which one's my favorite?
01:48For this first group of bakers.
01:50I love it.
01:51We're so cool.
01:52Two cake based challenges await.
01:55It's so crazy to be here.
01:56I know.
01:57You always see it on the TV and then you're actually here and you're like, oh, it's actually
02:00real.
02:00It's so different.
02:01My mum said she'll give me 100 quid if I win, so I'm buzzing to be nice.
02:06Guys, look how big this rolling pin is.
02:08My mum, she's gave me loads of little tips, like be nice to everyone, you know, stuff
02:13like that.
02:13Not that she has to remind me to do that because, you know, I'm a nice person in general.
02:17Look at them baking beans.
02:19I'm good at recovering my mistakes, basically, so, yeah.
02:26Good morning, bakers.
02:27Welcome to the Junior Bake Off tent, the JBOT, the JBOT.
02:32How are you all feeling?
02:33Very excited.
02:35Very excited.
02:35A bit nervous.
02:36A little bit nervous, anxious, a little bit tearful maybe.
02:39I know I am.
02:41So maybe we should get those tears out of the way right now.
02:46I just can't believe it.
02:53Well, it's cake day and your first technical challenge has been set by the Queen of Crumb
02:57herself, Mrs Ravneet Gill.
03:00Rav, do you have any tips for our bakers?
03:02You'll need to think inside the lunchbox for this one.
03:05We'll need precision and detail if they're going to be shelf ready.
03:09Mmm.
03:09Well, it is a technical challenge.
03:11It's judge blind, so you two shouldn't be here.
03:13So make it like a toilet and bog off.
03:17For your technical challenge, Rav would like you to make her Victoria Sandwich Sandwiches.
03:22You must sandwich raspberry jam and Swiss meringue buttercream between two layers of light sponge
03:28before trimming and cutting them into triangles to create these meal deal masterpieces.
03:33You have one hour in which to make Rav's Victoria Sandwich Sandwiches.
03:39On your marks.
03:40Get set.
03:42Bake.
03:45Oh my goodness.
03:47Oh my gosh.
03:48The bakers have all been given the same recipe.
03:51There's pudding chips.
03:52And ingredients.
03:5360 grams.
03:54Is that so good?
03:55Yeah.
03:56To make Rav's Victoria Sandwich Sandwich Cake.
03:59I'm a bit nervous, but it's mostly excitement.
04:02Part of it should be egg, flour, lemon zest.
04:04I don't think I've made a Victoria sponge, like, full, but I think I've definitely made
04:09all the components.
04:10Spoon, spoon, spoon, spoon.
04:12Oh!
04:13God.
04:14That's embarrassing.
04:17Rav, we are back.
04:20And you've started with a Victoria Sandwich Sandwich.
04:23I wanted to make something fun, but to be honest, it's really hard.
04:28Why is it really difficult?
04:28Because it actually has a lot of components to it, so the bakers have to make a perfect
04:33sponge, of course.
04:34They shouldn't over-bake it, because if they do, they're going to get a crispy sandwich.
04:39They have to make their own jam, and they have to make Swiss meringue buttercream, which
04:43I think is a first for the baker's first day in the 10th.
04:45That's a bit mean, isn't it?
04:47Can we try your sandwich now?
04:48I'm going to let you do the honours and open that.
04:50This is fun.
04:52Ooh!
04:53The crust.
04:54Here's your sandwich.
04:55Oh, thank you.
04:57Oh, you're going to eat it straight like that?
04:59It's a sandwich, isn't it?
05:02How is it?
05:03The Swiss meringue is really smooth, the jam is banging.
05:07And you get such distinctness with those two fillings, but they complement each other.
05:10All we need now is a packet of crisps, a drink, maybe a chocolate bar.
05:15A chocolate bar on top of that, a whole cake.
05:18Hit me up, man.
05:21Transfer the mixture to a greased and lined tin.
05:25And spread the batter into the corners, smoothing the top.
05:27The first step is to bake this sponge.
05:30This is, like, one of the eases things I've done, so I'm pretty confident that I can, like,
05:34get not a bad score.
05:36How much batter is in yours?
05:38That?
05:39Yeah.
05:39That looks bad enough, doesn't it?
05:40Yeah.
05:41All right, it's going in.
05:42Bake for 18 to 20 minutes.
05:44OK, I might take it out a minute sooner.
05:47Depends.
05:48I'm going to put it to the maximum and check at 18.
05:51OK, let's go for that.
05:52Hi there, Cole.
05:54Nice to meet you.
05:55How are you finding this first technical challenge?
05:58It's pretty good, yeah.
05:59Something you've made before, is it?
06:01Yeah, a mechamol tans, to be honest.
06:03Yeah.
06:03Where are you joining us from?
06:04Sheffield.
06:05Famous for its...
06:06Steel.
06:06Yes.
06:07All the different knives and forks.
06:08I think most of ours are actually made in Sheffield, China.
06:13Stand corrected.
06:17When he's not drumming up a sponge, Cole is often just drumming.
06:22While at weekends, he likes to hit the car boot sale.
06:26Oh, what have you got on the juicer?
06:27Thinking about fiver?
06:28Yeah, I'll take fiver.
06:29Oh, I was expecting you to haggle.
06:31That's...
06:31Well, sorry.
06:32Yeah, you can get some good bargains at the buffet.
06:34That's where I got this from.
06:36Oh, did you?
06:37Yeah.
06:37You get recognised when they go out.
06:40Well, if we go out like this, yeah.
06:43With sponges baking...
06:44Look at the raspberries.
06:46...the bakers can go on to the next step.
06:49A piece of half a lemon.
06:50It takes a lot of muscle at work when it is.
06:52I absolutely love, love, love jam, so I'm really excited.
06:56Cook the raspberries, jam, sugar and lemon juice.
06:59Morning, Zach.
07:00What are we making here, then?
07:01We're making the jam.
07:02The jam.
07:03The jam.
07:03How do you make jam, then?
07:04With the instructions, I guess.
07:06Oh, with the instructions, yeah.
07:08Turn the heat up to a high.
07:11Instructions that some are finding tricky to follow.
07:13Do the raspberries start to release their juice.
07:17I've made jam, I think, once before.
07:19I think I'll be able to do it easily.
07:22Is jam meant to bubble?
07:23Yeah, it's a high boil.
07:26And what are your interests?
07:28Well, I like tennis and swimming.
07:32Okay, I'll test you, then.
07:32What's this?
07:33What am I doing?
07:34Front crawl.
07:35Yeah, front crawl.
07:35Okay.
07:36What am I doing now?
07:38Breaststroke.
07:38I'm just opening the shower curtain.
07:40Oh, really?
07:40They've had to swim, and now I'm going to shower down.
07:42All right.
07:43Oh, this is bubbling.
07:44Yay, that's good.
07:45Once the jam has reached the desired temperature.
07:48We use the Thermapen until it gets to 105 degrees.
07:52It needs to be spread onto a cool tray.
07:54Transfer to a shallow tray.
07:56And left to set.
07:57Shallow tray.
07:58Putting it on this little panier to put it back in the freezer.
08:02I think it's meant to be thick, but I think it will thicken up when I put it in the
08:06fridge.
08:07Hopefully.
08:07I'm just going to put my jam in the freezer to chill and cool down.
08:12Hi, Niamh.
08:13Oh, hi.
08:14Yes, Harry.
08:14Didn't see you there?
08:16The host for my sins.
08:18Yeah?
08:18How do you know if jam is jammy enough?
08:20You have to put it on a little plate in the fridge and then jab at it.
08:23It, like, wrinkles.
08:25Yeah, so my wife's a bit like that, but not the fridge bit.
08:27Oh, okay.
08:28She won't stay in the fridge.
08:33Niamh lives in Tyne and Weir.
08:34Well done, Niamh.
08:36With her family.
08:37Aww.
08:38And guinea pigs Tato and Mole.
08:40Oh, well done.
08:41She also likes cats.
08:43Can I have it back?
08:45There is a wasp after my jam.
08:47While she and the others have followed setting instructions to the letter.
08:50I think it will be perfect when it comes out of the freezer.
08:53Myla's made.
08:54Oh, there it is.
08:55I found this thing.
08:56A different interpretation.
08:58Oh.
08:59That's my jam.
09:00Do you know how long it's left?
09:03I love a sandwich.
09:05My favourite is a BLT baguette.
09:07My mum made me this one for lunch.
09:09Here it goes.
09:13Oh.
09:14Mum!
09:15I said a BLT, not a B-E-L-T.
09:1830 minutes, bakers.
09:2030 minutes?
09:21You're halfway through.
09:23Halfway through?
09:24Ugh.
09:26That is terrifying.
09:27I'm going to check on my cake.
09:29I might just give it one more minute.
09:31I don't want it to be underbaked.
09:33I took it out a minute early because I think it's done already.
09:36We'll vote.
09:38While the sponges chill with the jams.
09:40Mix the egg whites and sugar in a glass bowl.
09:42It's time for the least chill part of the challenge.
09:45So, right now, I'm making the cheese meringue buttercream.
09:48I'm going to have to heat it in a microwave for ten seconds at a time until they reach 60
09:52degrees.
09:52This will make the egg whites safe to eat.
09:55Eww.
09:57Eww.
09:57I'm at 58 degrees.
10:00It's stressful, this is.
10:0260.
10:02When it reaches the right temperature, the mixture must be whisked to stiff peaks.
10:07Butter whisk up this egg white, I think it is.
10:10I made buttercream, but I'm not made Swiss meringue buttercream, so it's exciting.
10:15Yeah, well, this is the great thing about the ten, is that you get to learn new skills, hopefully.
10:19Yeah, definitely.
10:19I'm hoping to learn the skill of presenting.
10:22I think you're there.
10:23Thank you, Aila.
10:24I like Aila.
10:26I'm just waiting for this to go fluffy, but it's taking ages.
10:29It's fine.
10:32Only when the mixture is fully whipped...
10:34Butter.
10:35...should the butter be added.
10:37That is not looking good.
10:39Wait, Miko, what does your Swiss meringue buttercream look like?
10:42This right now.
10:44Oh, God, no.
10:45Mine's looking very yellow.
10:47You're supposed to whisk it until it's fluffy and then add it.
10:50Oh.
10:51Oh.
10:54Better be doing that.
10:55Yeah, a flat peak.
10:56Yes, finally.
10:57Yeah, it's good.
10:58That's scary.
11:00How's the first challenge going?
11:01I missed out a step, so...
11:03Oh, you missed out a step.
11:04Yes.
11:05So, first disaster.
11:07Yeah.
11:07So, I'm just redoing it now.
11:08So, the pressure's on.
11:09Yes.
11:10Kitto lives in Dorset, where he likes to crochet animals and windsurf.
11:16But he sometimes gets put off by his big brother's rad moves.
11:22Whoa, Leon!
11:23Oh!
11:26Are you allowed to swim there at the moment?
11:27Yes.
11:28Yes.
11:29It's just in Kent because of your problems, yeah.
11:31Yes.
11:31Often if you're in the sea in Kent, you're not alone.
11:33Put it that way.
11:34Oh.
11:34Don't want to go into too much detail.
11:36Yeah.
11:38Oh, no.
11:39It's like...
11:41Do you know how much time you have?
11:43I love a sandwich, and my second favourite is a prawn one.
11:46I always like to check to see if there's plenty of prawns.
11:5015 minutes, bakers.
11:51Oh, gosh.
11:52You've got 15 minutes left.
11:53Come on, come on, come on, come on, come on, come on, come on.
11:58Is it meant to be lumpy?
11:59Could I just go ask one of my friends?
12:01When they're happy with their buttercream's texture...
12:04Is yours lumpy?
12:05Wait, mine's looking like that.
12:07Oh, it's done.
12:07Oh, you have got to rip it, you have got to rip it.
12:09OK, we're good.
12:11The bakers can start to assemble.
12:13Yes, come on, it's working.
12:14That is solid.
12:16Maybe I should have taken it out of the freezer earlier.
12:18Slice the sponge horizontally so you have two layers of square sponges.
12:22I don't know how to use this.
12:23That's good, I like that.
12:24That's sore.
12:25Yeah, I think I should cut in cake with...
12:27How am I supposed to use this?
12:29I'm not going to actually use one of them.
12:35Like that?
12:36Yeah.
12:36I think it's like a cheese slice.
12:38Cut each square diagonally corner to corner so you have four triangles.
12:42OK, I get it now.
12:43Pipe a layer of buttercream on two triangles.
12:47Yes, I'm happy with it this time.
12:49Oh!
12:50Do you know how long it's left?
12:52As I say, I love a sandwich.
12:54And if I'm really spoiling myself, I'll have a lobster roll.
13:00Ten minutes, bakers.
13:01Ten minutes?
13:02You've got ten minutes left.
13:04Now I need to put the cream on.
13:06Tricky, that's fresh.
13:08I'm glad I've only got two sandwiches to me.
13:11Precise piping is required to create the perfect illusion.
13:14I'd rather have this than my actual sandwich lunch.
13:17Yeah.
13:17I sometimes have a cream bun, but I paint it to look like a cheeseburger.
13:24Oh, that's nice.
13:26I'm going to spread it with this little knife.
13:29With the cream neatly spread, it's time to add the jam.
13:32Oh, gosh.
13:33I'm asking that.
13:35Oh, this one's overflowing.
13:36The jam looks incredible.
13:38I wish I could start eating it right now.
13:41Oh, God.
13:43Look, should we interview him for the...
13:46Tell me, how are you enjoying Junior Bake Off so far?
13:48I'd like to eat more jam, really,
13:50but I can't manage to get close to any of the jam.
13:53All right, off you go.
13:55I'm going to try and cut it with this.
13:59I think I've sorted it, to be honest.
14:03Oh, gosh.
14:04This is not good.
14:05This is not coming out.
14:06Right.
14:07Now I need to put these together.
14:08Yeah.
14:09Okay.
14:10I'm done.
14:11Does anyone know how you put a sandwich in a box?
14:14Okay.
14:15Okay.
14:15First and then.
14:16First and then.
14:16Right.
14:17There we go.
14:19Is there a bigger one?
14:20Mine doesn't fit.
14:22Come on.
14:23I'm trying to close it, but I don't think it'll close.
14:25I think I'm done.
14:26Yeah.
14:27I'm okay with it.
14:27One minute, bakers.
14:28You've got one minute left.
14:30Come on.
14:31Done it with one minute.
14:32Maybe a bit too much filling.
14:34Come on.
14:34Just put it on.
14:36I'll flip it.
14:37I'm really annoyed that this box won't close, though.
14:39I think I put the sandwich in the wrong way.
14:41Oh, gosh.
14:42It's crumbling.
14:43It's fine.
14:43Oh, well.
14:44Oh, well.
14:44Too bad.
14:45Still not going in.
14:46Come on.
14:46Come on.
14:47Come on.
14:47Put it in.
14:47Put it in.
14:48That's it, bakers.
14:50Nice kick mush.
14:52Time's up.
14:53There you go.
14:53Brilliant.
14:54There you go.
14:54Oh, brilliantly bad.
14:56You did it.
14:57Thanks.
14:58How are you so perfect?
15:00Were you supposed to put it on both sides?
15:01The cream?
15:02No.
15:02I only did it on one.
15:04Oh, jam's mint.
15:05Bakers, could you please bring your Victoria Sandwich sandwiches forward
15:09and place them behind the photographs of yourselves on the front table?
15:13I think I put the sandwich in the wrong way.
15:15Yeah, mine was like that, so I had to, like, squeeze it in,
15:18so it's kind of just oozing out.
15:19Oh, yes, but it looks tasty, doesn't it?
15:21Because, you know, you don't want a dry sandwich.
15:23You want a nice, moist sandwich.
15:30The junior bakers will now face the judges for the first time.
15:33Nice to see them.
15:34It's Rav and Liam.
15:37Rav and Liam are looking for classic Victoria sponge cakes
15:40filled with Swiss meringue buttercream and raspberry jam,
15:43served to look like sandwiches.
15:46We've got completed sandwiches, don't we, Liam?
15:49Mm-hmm.
15:49All in the boxes as well.
15:50Let's do it.
15:51And they have no idea whose is whose.
15:54Shall we take it out?
15:55Yeah, let's do it.
15:58Cheers.
15:59Cheers.
16:01The sponge is quite overbaked.
16:03It feels more like a few-day-old sandwich.
16:07There's been a really good attempt at making the buttercream,
16:09however, it has split.
16:10Well, your jam in terms of flavour is really good.
16:13OK, next one.
16:16There's a really solid amount of jam in there.
16:19It's coming out all onto the front of the packaging.
16:22Loads of jam.
16:25The buttercream is excellent.
16:27It's really smooth and the jam is lovely as well.
16:30The sponge, however,
16:31there's something slightly off with the bake of it.
16:33Maybe even another two minutes in the oven.
16:38It's a little bit messy.
16:40Definitely a timing issue
16:41because one half of your sandwich looks how we want it to look
16:44and the other half is just a little bit all over the place.
16:49Fillings are good, but it's just your cake.
16:51It's slightly overbaked.
16:52And I think the jam could have done with a few more minutes longer
16:55because it's not clinging to the buttercream.
16:57It's a bit more like a syrup.
17:02OK, it's not the neatest,
17:03but I do like how your sandwiches are jam-packed with filling.
17:08Jam-packed.
17:09Jam?
17:09Jam-packed.
17:11I see what I did there.
17:12Yeah.
17:15The buttercream is well-made.
17:17The jam is lovely too.
17:19However, I think the cake has been unevenly baked
17:21because one side of it is crumbly
17:23and the other one is quite firm.
17:27OK, the filling is not the neatest,
17:29but I do like how even your sponges are.
17:35But your Swiss meringue,
17:36there's still little pockets of butter,
17:38so it wasn't mixed in correctly.
17:40And when it comes to the jam,
17:42I think it just needs cooking for longer
17:44because while some of it has held together,
17:46the rest has turned very syrupy.
17:48OK, next one.
17:50Going by visual,
17:52this one's supermarket-worthy.
17:54This looks really precise.
17:56We have lovely even sponges,
17:58a nice amount of buttercream and jam.
18:03The layers are thin.
18:04The sponge is well-baked.
18:05The buttercream is really smooth.
18:07Jam is spot on.
18:08For this one, I have no notes.
18:10I would take this away and eat it.
18:12Really good.
18:16This one looks generous and plump and juicy.
18:20Lots of buttercream in there.
18:24The buttercream is lovely.
18:25The jam is nice, too.
18:27Just be careful how you cut your sponges
18:29because if they were equal,
18:30this would have been spot on.
18:32OK, last one.
18:34I'd say, like, it's pretty neat.
18:36Yeah, good.
18:38Holds up pretty well.
18:42Swiss buttercream, really smooth, great texture.
18:45Your jam, again, is pretty much spot on.
18:47The sponges are just slightly uneven.
18:49Some bits are really tender
18:50and then the other bits are slightly firm.
18:52But very good attempt.
18:54All right.
18:54Nice one, Bakers.
18:55Rav and Liam will now rank the sandwiches.
18:58That was very suspicious.
18:59That's not the big custard anchor.
19:00From last to first.
19:02In eighth place, we have this one.
19:06Elroy, what happened?
19:07Yeah, I shouldn't have mixed for longer.
19:09OK, but you know what?
19:10You've got the showstopper next, so...
19:11Yeah.
19:12In seventh place, we have this one.
19:16Niamh, really good attempt.
19:19I like how neat this one was,
19:20but it was just because the buttercream was split.
19:22OK.
19:23Zachariah is sixth, Miko is fifth,
19:26Kitto fourth and Cole is third.
19:29Leaving Myla and Isla to see whose meal deal
19:32is the real deal.
19:33In second place,
19:37we have...
19:39this one.
19:42Myla, really, really good attempt.
19:44Just could have been a little bit, Neil.
19:46Yeah.
19:47Which means, in first place, we have this one.
19:51Isla, well done.
19:54Nice one.
19:56I had absolutely no notes for this.
19:58It was spot on.
20:00Well done, bakers.
20:01Come and have a look at each other's bakes,
20:02and we'll see you later on for the showstopper challenge.
20:07Well done.
20:08Well done.
20:09So happy that Robin Liam thought my fakes are really good,
20:12and it's just an amazing feeling.
20:13Well done, Cole, nice one.
20:15I can try it?
20:16Yeah.
20:17I came in third place,
20:19and I'm feeling pretty good about it,
20:22because, I mean, it's better than last, isn't it?
20:25What do you think?
20:26Oh, it's banging.
20:27Can I try it with some juice?
20:27Yeah, of course.
20:29Well, not ideal, but I'm still feeling all right, so, yeah.
20:37Just the showstopper remains before Rav and Liam decide
20:40who is today's star baker, and who will be leaving the competition.
20:48Welcome back, bakers.
20:49For your showstopper challenge,
20:51Rav and Liam would like you to be doubly lucky.
20:54I can see you've all brought your lucky mascots with you to the tent.
20:57Well, now's your chance to reimagine those in cake.
21:01I brought my lucky mascot with me this year.
21:03Yeah, 15 bottles of red wine.
21:06Your cake must have at least two layers of sponge and one delicious filling,
21:10but you may choose any flavours, fillings and decorations you like.
21:14So long as when the judges see your cake,
21:16they can see the resemblance to the real thing.
21:18You have two hours in which to make your my lucky mascot cake.
21:22On your marks, get set, bake!
21:29I'm obviously a bit nervous, but I've practised this many, many times.
21:35My cake is called Ed Sheeran the Sheet Cake.
21:38He's my favourite sheep in the whole world.
21:40I always take this one on holiday, so that's why I've chosen to make it.
21:44For the baker's first showstopper,
21:46we want them to show off who their mascot is in cake form.
21:50This is my caterpillar. I've crocheted this myself.
21:53I want to know why these mascots mean so much to them.
21:57I take him into my exams and anything that's quite pressure-filled.
22:01We'd like the crumb of the cake to be moist, light and to melt in the mouth.
22:06No, I've lost the eggshell.
22:08It shouldn't feel dry at all or claggy.
22:11I think I'll be fine.
22:13When it comes to flavour, be a little bit experimental.
22:17A beetroot sponge.
22:19Put in a zest through their cake batter, complement it with a buttercream, a ganache, a jam or something else
22:26like a curd.
22:27Listen, out of the husky, I'm doing cupcakes.
22:30Making shapes like a cake can be very difficult.
22:32My advice to the bakers today, get your cake cooled so you can carve and decorate and it'll just be
22:37banging.
22:39I'm sure that the bakers have practised this over and over again because it is their first challenge.
22:43I'm actually really confident right now.
22:45So, I've got high expectations.
22:47Fingers crossed, your mascot will bring you luck.
22:49I've just got a cake batter on my head.
22:53Isla, first showstopper, tell us about your mascot cake.
22:57I'm doing a husky because my uncle has a husky and I was never allowed a husky so this is
23:03my second best option.
23:04And it's going to be a chocolate cake with a raspberry buttercream and a raspberry compote in it.
23:08That's what I'm hoping it looks like in the end.
23:10Sick, sick.
23:11Yeah.
23:12If her baking is anywhere near as accomplished, as her piano playing,
23:18Leeds girl Isla is in with a shot at the main prize.
23:24She's adding coffee to enhance the chocolate flavour, making her own raspberry compote
23:29and piping her husky Kaiser's face with a standard buttercream.
23:33But your technical was so good.
23:35And you nailed that Swiss meringue buttercream.
23:37So, why would you not make it now?
23:38I've never made Swiss meringue buttercream before.
23:40That was my first time making it.
23:42So, what are we saying then?
23:43Potential star baker?
23:45Hopefully.
23:45All right.
23:46See you soon.
23:46Good luck.
23:47Bye.
23:48I'm going to get this in the oven now.
23:50If Isla or anyone else has designs on being today's star baker.
23:53They're going into the oven for about 35 minutes.
23:59It'll pay to get their cakes in the oven as soon as possible.
24:02I've got to set the timer when I put my cake into them.
24:04This will ensure they have plenty of time to cool and decorate them later.
24:08So, I was baked for 28 minutes, but I'm going to put it in for 26, because then the technical
24:14of my cake was overbaked, so I don't want to do that again.
24:17Hello, Niamh.
24:18How did you find this morning?
24:19I don't know.
24:20It was a bit difficult.
24:21It was the first challenge, wasn't it?
24:23So, a lot of it is just getting used to the sort of layout and the buttons and the telephone.
24:30Should you be calling anyone at this moment?
24:32It's quite an important time to be, perhaps, working on your recipe.
24:35Sorry.
24:35If it's an important call, take it.
24:37It might be your agent.
24:38It might be my agent.
24:39Who knows?
24:40Lemon's the order of the day in Neve's cake.
24:42Three tiers of sponge will be arranged horizontally, while fondant icing will recreate her mascot's
24:48feline features.
24:49So, my mascot is that sparkly cat.
24:52Seems to be in some sort of trance-like state.
24:55Oh.
24:57I need to multitask this.
24:58I'm just going to whip this whilst I'm cooking the raspberry compote.
25:02With their cakes in the oven, the bakers are moving on.
25:05I'm waiting for the cream to melt into the chocolate so I can mix it and put it in the
25:08fridge
25:08and then with it.
25:09Do their sumptuous fillings.
25:11Oh, God.
25:11Oh, no.
25:12Oh, gosh.
25:13It's raining strawberries and they're good.
25:15Gosh, these are very frozen.
25:16But a couple of bakers.
25:18I know some people have got their cakes.
25:20Oh, gosh.
25:21Are lagging behind.
25:22Five-second roll.
25:23In the oven.
25:25This is my first cake, so I'm just kind of like...
25:27So I can see why you're rushing.
25:29Yeah.
25:29But I'm getting the cake batter everywhere.
25:32And I can't believe you're in front of me, too, rather than Liam.
25:35I've always seen you on the TV.
25:36Hey, well up.
25:37Breathe.
25:37Breathe.
25:38I know.
25:39I'm just...
25:40I'm such a fast dog.
25:42Myla should know all about the importance of breath control from imitating her pop idols.
25:54Sheeran will appear in the form of a raspberry and white chocolate sponge with puffed rice
25:59and marshmallow legs and a lime buttercream filling.
26:03Oh, no.
26:04It's too little.
26:05Oh, no.
26:07Oh, no.
26:07What happened here?
26:08So, powdered sugar is all over Ed.
26:12Oh, no.
26:13Oh, no.
26:13Poor Ed.
26:14He's got a sugary leg.
26:15Yeah.
26:15That's not good.
26:16He looks like he's had.
26:17He looks like he's had quite a lively life age, I might say.
26:19Yeah, he has.
26:21As Milo joins the rest of the bakers.
26:23Oh.
26:24Making their lucky mascot fillings.
26:26And has he been lucky for you?
26:28No.
26:28Oh, no.
26:31Kitto is still hard at work.
26:34My goodness.
26:36With the cakes themselves.
26:38Oh, gosh, no.
26:39I forgot the step.
26:40I need to add the flour.
26:41The flour in it just stops it from sinking a bit.
26:44Oh, gosh, there's a hole.
26:47Kitto's gato pillow will be flavoured with thyme and frozen raspberries.
26:51A jam sandwich cake will form its head, while a segmented bunt cake will be arranged in the shape of
26:56a tail.
26:58It's good, though, that you're making a cake in the shape of a caterpillar.
27:02Yes.
27:02Because it's about time someone gave Colin a bit of competition, because he's had the monopoly on...
27:06Yeah, well, my cake is better.
27:08You know, I know Colin a bit, the original caterpillar, the...
27:10Yeah.
27:13Yes, but...
27:14It's changed. It's changed a lot.
27:16I'm not going to lie, it's quite a big ass making a 3D octopus in two hours, but from what
27:21I've come up with, I'm confident.
27:24Most of the bakers are making animal mascots.
27:26This is Mary.
27:28One exception is Cole.
27:30When it asked me to bring a mascot, it said something that inspires you to be where you are today,
27:34so that's what I brought.
27:36And that's not all he's brought with him.
27:38I've brought my own jam in. I'm making, like, a jam buttercream to go in between the cakes.
27:43And if I made jam, it'd take ages to cool down, so I wouldn't be able to be doing this
27:48now.
27:49Cole's making a drum-shaped version of the Victoria sponge he made this morning.
27:54Hey, Cole, can you play us a tune?
28:04There. That's all I can play with. I can't really do what else we like, can I?
28:08Land like Cole.
28:11Do you know how much time you have left by him, Charles?
28:15I love mascots, and of course we've got the new Bake Off mascot, JB, the Bake Off bun.
28:20The only problem is that the costume hasn't got any eye holes, so he keeps walking into things.
28:28Halfway through, bakers, one hour left.
28:31One hour?
28:32Oh, it's me.
28:33Do you mind? It's me.
28:35Stop there. Oh.
28:37The bakers must take care when removing their cakes from the oven.
28:40Yes.
28:41If they're underbaked...
28:43I think that's okay.
28:44...they will be raw in the middle.
28:45Quite good.
28:47...overbaked, and they will be more biscuit than sponge.
28:50I'm just going to take them out. I hope for the rest. They're quite crispy on the edges.
28:53Okay, perfect.
28:55...with time already short...
28:57I'm just putting these in the freezer to make them cool down more.
29:00...the freezer offers a great way to speed up cooling down.
29:04The tray doesn't fit in. Oh, God.
29:06...allowing the bakers to focus...
29:08It's like slime.
29:09...on their decorations.
29:12So, now I'm just making the snap for the skeet.
29:15Oh!
29:16I'm just making the Rice Krispie Treats for the tentacles.
29:19They're going to have to be a bit small.
29:21But they will look like tentacles in the end.
29:23Let's try the first note, so it's like...
29:26When not baking, Elroy can be found harmonising.
29:31With his big sis.
29:36Ginger buttercream will crumb coat Elroy's vanilla sponge octopus.
29:40Black and white fondant icing and puffed rice tentacles will complete the aquatic illusion.
29:46I think that donkey needs to see the vet, don't you?
29:49Er...
29:50How did you get on this morning?
29:52So, I came eight out of eight.
29:55It's not ideal.
29:56No, but...
29:57I have optimism.
29:59Yes, you're a survivor.
30:00Yeah, I'm a survivor.
30:01Yeah.
30:02But things are looking less optimistic.
30:04Oh my...
30:05Lord.
30:06Oh my gosh, all my cake's back in.
30:08For Ed Sheeran and the Gatto Pillar.
30:11So, I'm just putting them back in because they are actually underbaked, which is very annoying.
30:17Shall I use this?
30:18Yeah, great idea.
30:20Mylar, don't forget to breathe.
30:21Luckily...
30:23This is looking really good, I think.
30:25Let's hope so.
30:28I mean...
30:33I mean, the in...
30:36Oh gosh, the inside of the bunt cake might also be underbaked.
30:45OK.
30:53Right, there's in.
30:55My cakes are in.
30:56Call me.
30:57Not a moment too soon...
30:59Oh, they call much better than they do at home.
31:02..as a warm sponge...
31:03I am hoping that the inside will be cooked enough.
31:07..will turn any decoration to molten mush.
31:10How long do we have left?
31:12Has anyone seen JB, the bake-off bun?
31:15He's wandering around somewhere,
31:16and because the costume hasn't got any eye holes,
31:18he keeps bumping into...
31:20..bumping into things.
31:23Mind you, still smiling. Bless him.
31:2630 minutes, bakers.
31:28OK.
31:29You've got 30 minutes left.
31:31While Kitto returns to the freezer,
31:34the other bakers are starting to assemble their showstoppers.
31:37They're still a bit warm, but I've literally got 30 minutes left,
31:40and I have not even...
31:42Oh, wow, that's hot.
31:43..put the buttercream on.
31:44Something smells amazing here.
31:45How's the sponge getting on?
31:47With the exception...
31:48Happy. ..of Miko.
31:50Bit longer.
31:51Yeah.
31:52..who is still waiting on the oven.
31:54I think it's all in the cooling of the cake, isn't it, really, now?
31:56Because everything else looks really prepared.
31:58Otherwise, this might melt inside the cake.
32:00Yeah.
32:01Miko is depending on a rapid chill of her sponge,
32:04otherwise Mary the lamb is going to see
32:06all of her buttercream fleece melt away.
32:09Mary, of course.
32:10Named after Mary Berry?
32:11No, Mary Had a Little Lamb.
32:13Oh, the... Yes.
32:14The nursery rhyme.
32:15Mm.
32:16I just thought maybe it was Mary Berry
32:17because it's got that white fleece like she's got.
32:19It could be.
32:19Yeah.
32:20It could be.
32:21Miko and most of the other bakers...
32:23A little bit of orange extract.
32:25..are depending on extracts and jams.
32:27My raspberry glaze that I'm going to put on my bunge.
32:30To bring freshness to their cakes.
32:33Oh, it's leaking out a bit.
32:35Oh, God.
32:37But Zacharia is filling his with something more robust.
32:41I accidentally forgot to chop strawberries,
32:46which means that they're whole strawberries,
32:50not cropped strawberries.
32:52Zacharia's mascot, Acey, represents his love of tennis.
32:56He's baking him in beetroot sponge
32:58and pairing him with an all-England favourite
33:00of strawberries and cream.
33:02Tell her to play indoor tennis.
33:04So, for instance, you get three points if you hit the telly.
33:07Four points for a microwave.
33:08Oh, inside your house?
33:09Yes.
33:10Indoor tennis, yeah.
33:11I always give myself two points
33:13if my nan can catch it in her mouth.
33:16Yes.
33:17Oh, look at that.
33:18Fantastic.
33:19Like a Christmas pudding.
33:21While Zacharia...
33:22Oh, dear.
33:23Elroy...
33:24It's almost like a chainsaw for cakes.
33:26...and Myla...
33:27Oh, that's clean.
33:27That's very good.
33:28OK.
33:29...give their cakes a trim
33:30to ensure a neat and even finish.
33:32Oh, what am I doing?
33:35The piping is my favourite part.
33:37Most of the others...
33:38It hurts your hand after a bit.
33:40...are pushing on with their decorative elements.
33:42So, my buttercream's looking really nice.
33:45Oh!
33:48It's fine.
33:48Nothing touched the floor.
33:51I'm open to join a band.
33:53Well, this is a good advert for you.
33:55Playing the drums is a great way to make friends.
33:57As long as you don't play when the guitarists are tuning.
34:00Right, yeah.
34:00It's all sorts of politics.
34:02Then they crash it out and get mad.
34:04This is going very wrong, guys.
34:06It's all gonna melt.
34:08All right, I'm taking it out of the oven now.
34:10It was just OK.
34:11It was too hot when they came out.
34:14Yeah, it's cracking.
34:16How long do we have left?
34:19I'm a bit worried about JB the Bake Off Bun.
34:22Uh-oh.
34:23He's heading towards the main road.
34:28Yeah.
34:30We might have to change it from JB the Bake Off Bun to...
34:34JB the Bake Off Pancake.
34:3715 minutes, bakers!
34:40Oh, no.
34:40You've got 15 minutes left.
34:43As Kitto and Miko...
34:45Ooh, freezer!
34:46...hope for a quick chill...
34:48Oh.
34:49..the other bakers...
34:51Sorry, the sprinkles have gone inside the fridge.
34:54..have time to add their finishing touches.
34:57I've never been the best at putting fondant around a full cake.
35:02I'm gonna put a dowel in it.
35:04..and really show the judges...
35:08..what they can do.
35:10There we go.
35:12That looks really strange.
35:14That's the best other than the patch of the cake, I hope, so...
35:18Oh, I forgot to put the fondant on.
35:21How much time do we have left?
35:23Ten minutes, bakeers!
35:25Top it.
35:25You've got ten minutes left.
35:28Please.
35:30Oh, no.
35:31It's underbaked in the middle.
35:34The guy might cut out the middle because it's a bit underbaked, so...
35:37..and just fill it with sprinkles.
35:40Let's hope that this works.
35:42I mean, it's quite a good way to save the cake.
35:45Adding some jam.
35:47Stick on the legs.
35:49Collar.
35:49Forgotten about the collar.
35:51I've never rolled too fast in my life.
35:53My octopus is gonna be pink.
35:55Okay, okay.
35:56I can do this.
35:58Get it in a good position.
36:01Swiff it on.
36:03Smudging it on with gloves.
36:04Hope for the best.
36:06Gosh, this is a disaster.
36:08Oh, it's glitting, it's glitting.
36:09Yours is looking brilliant.
36:12Yours too?
36:13No, it's not.
36:17I've just put the cake in the fridge because the buttercream was melting on it.
36:21Three minutes, three minutes, three minutes.
36:23Okay.
36:23No, no, no, no.
36:25One minute, bakers.
36:27You've got one minute left.
36:29Oh, gosh.
36:31I absolutely need to get up.
36:33I'm not putting on the tentacles.
36:34Do you need any help?
36:35Do you think that you could just put these around?
36:38Face, face, the face.
36:40I really don't like the ears.
36:42Sorry, my hands are a bit dirty.
36:43It's fine, it's fine.
36:47Eyes, place on the ears.
36:49It's all melted.
36:50That's it, bakers.
36:52Time's up.
36:53Step away from your bakes.
36:55Game, set, match.
36:57The front bit is presentable.
37:00The back bit, maybe not so much.
37:02I hope the judges don't notice that my buttercream is a bit melted.
37:05I mean, they'll probably notice that.
37:07So cute.
37:09Liam and Rav will say that it is a bit messy.
37:13We can't even tell the difference.
37:15It looks good.
37:17It tastes nice.
37:18It doesn't look good, actually.
37:19I don't know why I said that.
37:27The bakers' lucky mascot cakes will now be judged by Rav and Liam.
37:33Kitto, could you please bring your mascot cake forward for judging?
37:36Would you mind helping me, Harry?
37:38Yes, happy to help.
37:41Oh, that's quite a big thing.
37:43Oh, gosh.
37:44Knocked off some raspberries there.
37:46Kitto, tell us about your mascot cake.
37:48My mascot is a caterpillar and it is lemon, raspberry and thyme cake.
37:57Despite it being a little bit messy, it still does look pre-appetizing.
38:05Good layering.
38:08Just give me a little bit more lemon in the actual sponge,
38:12but in terms of texture and your favourite combination overall,
38:16really good.
38:17Really good.
38:18Kitto, I think you've done a fabulous job on that cake.
38:21It's really moorish.
38:23It's nice and soft.
38:24It's full of flavour.
38:25It can be eaten on its own or with a bit of buttercream.
38:27And personally, I think that the balance is great.
38:31Thanks.
38:36My mascot is a white, sparkly cat.
38:40I love the detail when it comes to the face.
38:42And for your first showstopper, really good.
38:44It's got lemon cake layers and lemon buttercream.
38:48The sponge is really, really soft.
38:50And the lemon flavour isn't too overpowering,
38:52but it's also totally there.
38:53And in terms of texture and taste, spot on.
39:01Look, I think it looks very neat.
39:04It's a vanilla sponge with a raspberry jam buttercream.
39:09Layers are great.
39:12The cake texture is completely flawless.
39:14It's really well-baked.
39:15It's really light.
39:16It's really fluffy.
39:17Your raspberry buttercream, it's not too sweet.
39:20However, you didn't make your own jam, did you?
39:22We need you to make your own jam.
39:24Because you made it this morning, so we know that you're more than capable.
39:27But apart from that, really good, bro.
39:30Thank you so much.
39:36In terms of looking like your mascot, it's got a pretty high likeness.
39:40Oh.
39:41So it's white chocolate.
39:43Raspberry and lime.
39:44The layers are incredibly neat, and they are even.
39:48The first three layers are baked, but it's just that bottom layer.
39:52It's just slightly underbaked.
39:54I like that you have those chunks of raspberry in there,
39:57and there's chunks of white chocolate in there.
39:59You've really dialed up the flavour in the sponge,
40:02and that's very hard to do.
40:03It's also very hard to construct a nice 3D structure like this,
40:06so well done.
40:12So my mascot cake is a tennis ball.
40:16I don't know if it actually looks like a tennis ball.
40:18The markings reminds me of a massive smile.
40:21However, I like that it's kind of a bit jiggly,
40:23so it's animated.
40:25It has its own personality.
40:26Can you tell us the flavours, please?
40:28Beetroot sponge, strawberry cream.
40:32A beetroot cake.
40:33I don't think we've actually had any of those in the tent before,
40:36so I applaud you for doing that on your first challenge.
40:39I think because it's slightly warm,
40:41it's almost cooked that strawberry filling.
40:43I think it would have benefited from being a bit cooler.
40:46But a great attempt.
40:48Nice one.
40:53The tentacles should have been a little bit longer.
40:56Currently, they look like eight shoes.
40:59I understand.
41:00I used vanilla, cake, and ginger buttercream.
41:05Ginger brings a bit of fire,
41:07and obviously your buttercream is naturally sweet,
41:09so it's a great balance.
41:10The sponge texture is slightly off on all of them.
41:13You can see the ripples of fat in the cake,
41:15but it hasn't come together properly.
41:17So next time, just work on the sponge.
41:24Your buttercream all over the top has melted,
41:27but the elements where it hasn't melted,
41:29I can see what a beautiful texture it is.
41:31For the sponge, I did orange and confetti cake,
41:34and for the filling, I did chocolate whipped ganache.
41:38OK, the chocolate ganache and the combination of the orange,
41:41it's a classic, it's one of my favourites.
41:43Really good.
41:43Your sponge is still warm,
41:45because you baked your dome in one massive tin, right?
41:48Yes.
41:48Try to bake it over multiple tins.
41:50Less baking time, more time to cool,
41:52more time to decorate.
41:53Yes.
41:54The cake is great, because it's not too sweet,
41:57and you need that in a cake like this.
42:05It looks like a professional cake.
42:07The amount of time and effort you've gone into creating
42:09all of the different colours and patterns
42:11is really remarkable.
42:13It's a chocolate cake with a raspberry buttercream
42:16and raspberry coolie.
42:18The buttercream inside has melted slightly.
42:21It's dissolved into the cake.
42:23The buttercream on the outside,
42:24the texture's beautiful, and it's really held up.
42:27But that chocolate cake alone,
42:30moist, it's rich, it's decadent.
42:35So good.
42:36Well done, Isla.
42:39Thank you, amazing.
42:41I really, really want to be Starbaker,
42:43because I want to hit the ground running
42:44and keep running.
42:46I am very happy with my result.
42:48I think I might be in line for Starbaker,
42:50but I'm not getting my hopes too high.
42:53I have to up my games a little bit now.
42:56Yeah.
43:06Well done, Bakers.
43:06You got through your first day.
43:08Now, Rav and Liam have put their heads together.
43:10And today's Starbaker is...
43:14And today's Starbaker is...
43:40I don't know what Starbaker has had to change with it.
43:43The person going home is...
43:46There isn't one.
43:48I'm kidding.
43:48You're all coming through.
43:49See you tomorrow.
43:51See you tomorrow.
43:52Did you have a good first day?
43:54Yes.
43:55Well done, Isla.
43:56Great job.
43:57I love it, Isla.
43:58I was so surprised about being Starbaker
44:00when Harry Hill said it.
44:01He was looking around at everyone
44:02and he looked at me in locked eyes
44:03and I was like...
44:05We chose Isla as our Starbaker today
44:08because she came first in the technical
44:10and her showstop are delicious.
44:13It would have been a robbery if you didn't get her.
44:16From here, it's just upwards and onwards.
44:19Yours was very good.
44:20Yeah.
44:20These bakers are incredibly strong.
44:22I mean, we've seen a multitude of different cakes,
44:24different flavours
44:25that we wouldn't always expect to see on day one.
44:27So I have very high hopes.
44:30Next time...
44:31It's getting messy.
44:32It's biscuit day.
44:34Liam's technical is full of surprises.
44:36I've never made sprinkles before
44:38so this kind of terrifies me.
44:40And whilst the showstopper looks 20 years into the future...
44:43I see myself being a businessman...
44:46I guess you should go on Dragon's Den,
44:47not junior bake-off.
44:48By the end of tomorrow...
44:50Oh, no, it's wonky.
44:51I think it might be a little bit...
44:53One baker will have reached the end of the road.
44:55Oh, my gosh.
44:57I'm just going to pretend that never happened.
45:17Bye.
45:23Bye.
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