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00:14Last time, the shed was abuzz with Spring Week.
00:18It's like a combination of hardcore hay fever, but also, like, happiness.
00:24Matt's brought out the big guns.
00:26Oh my goodness, I thought it was delicious.
00:29Main course is an all-in-one go.
00:31It's pretty much out of this world.
00:32Taking home Star Baker.
00:35Oh, it's not got the finesse that I would have liked.
00:39And we said goodbye to Lucy.
00:43This time...
00:44Surprise!
00:45Oh God, I should know it's Surprise Week.
00:48Yes it is.
00:48And for our six remaining bakers, there's plenty more surprises to come.
00:52I don't think I've ever tasted anything quite like that before in my life.
00:56It's a lambing tonne of fun.
00:58This is the messy, but the delicious part.
01:27Come on!
01:29Surprise!
01:30Surprise!
01:31It's Surprise Week.
01:32I like surprises in a blue box with a white ribbon.
01:36I've had a couple of good bakes before and I'm looking forward to keeping up that standard.
01:40Enjoy the bake.
01:42I'm hoping to really surprise the judges with my flavours, my decoration skills.
01:46I can't wait to see their wild faces.
01:49Ready guys?
01:50Ready, ready, ready.
01:54Good morning bakers.
01:56Welcome to Surprise Week.
01:59Hang on a minute.
02:00Natalie.
02:01Hey.
02:03Natalie, no.
02:05But it's Surprise Week.
02:07I'm a baker.
02:08Get back here please.
02:14You all wear normal, yeah cool.
02:16Yeah.
02:20For this week's Signature Bake, the judges would like you to make an Aussie classic, your
02:24signature lamington.
02:26You must make 12 lamingtons, they could be any flavour or size you like, but they must
02:32have a surprise inside.
02:34Bakers, you have two hours to make your lamingtons.
02:36On your marks.
02:38Get set.
02:39Bake.
02:50Lamington is an Aussie classic, and it's delicious.
02:53It's something you have with a beautiful cup of tea or coffee, it's absolutely beautiful.
03:01A classic lamington demands a soft sponge, a coating on the outside.
03:06A filling, and it even demands a crumb.
03:09So I'm hoping our bakers can really flip that script and come up with something unique.
03:16It's another week, I'm feeling positive energy this morning, and yeah, can't wait to surprise
03:23the judges.
03:25This week I want to be shocked with surprise.
03:27I really want the bakers to turn things upside down, play around with flavours, get creative,
03:33but it has to taste good.
03:34Oh!
03:37Bigger than my head.
03:39They're like bedsheets.
03:46Wow, you've got a big cabbage.
03:49I do!
03:51It's not what I'd expect in a lamington.
03:56Anita's swapping sweetness for savoury with spiced yoghurt lamingtons that will be coated
04:02in ricotta and black sesame seeds with a coriander and mint filling.
04:07I've got asphotida in it, garlic and ginger, and then I have all these vegetables in it.
04:13We're asking for a surprise lamington, and you really have taken this to the next level.
04:18Anita, you are always so creative with your flavours, and this looks like you're on the
04:23same track again, and I can't wait to taste it all.
04:28I wanted to stick to the familiar flavours of the lamington, but still give it a twist.
04:33I'm taking away the chocolate, taking away the vanilla sponge, and hoping to have some
04:37drama with the raspberries oozing out when the sponge is cut.
04:42Nagin's heart-stopping raspberry and lemon lamingtons will be coated in coconut with a
04:48raspberry and lychee jelly filling.
04:50I have a sandwich of sponge jelly sponge, so the trickiest part I think is making sure
04:55that they're all aligned well, so when I dip it you wouldn't see the different layers
04:59from the outside.
05:00Beautiful, light and airy.
05:06Make a way, my beauty, to me proud.
05:15Hey Matt.
05:16Hello.
05:16Hello Matt.
05:17What are you going to surprise us with today?
05:19So when we are expecting a trauma patient in the emergency department, the blood bank
05:23supplies us with a MEP pack, which is a blue styrofoam box full of blood products that we
05:29use to help resuscitate trauma patients.
05:32I don't know what to say about that.
05:36Matt's blue to full lamingtons will be flavoured with vanilla and dusted with crystallised
05:42white chocolate and filled with cherry coolly.
05:45Well it's definitely not an expected lamington for me.
05:48I love this idea, you're bringing your profession into your baking today.
05:52We're going to have a bit of a glimpse of what you do outside of the shed.
05:54Yeah, yeah.
05:57My idea of this is to create something new and different, something that we may have
06:03not seen before.
06:04And Dubai chocolates, there's a bit of a craze going on apparently.
06:07So my key ingredients is a chocolate sponge and also pistachio nuts and pastry sitting
06:13inside.
06:14Glenn is seeing green with his Dubai inspired chocolate lamingtons that will be covered in
06:20pistachio and include a katifi pastry and pistachio filling.
06:24The surprise will be the texture and the filling out on the outside.
06:27It will look like a standard chocolate lamington, but the inside, when you cut it, it will be
06:32green, bold and with pastry sitting inside.
06:36So it needs to be quite stringy to give that little bit of crunch.
06:40Bakers, you have one hour left.
06:42Ready?
06:43Oh dear.
06:45One hour.
06:45One hour.
06:46One hour.
06:46Okay.
06:48I'm going to check my lamington cake.
06:51Perfect.
06:52Hi, beautiful.
06:54There we go.
06:56Yay.
06:57Looks great.
06:58I thought today it would be a great opportunity to surprise the judges with a tropical custardy
07:05but impactful flavour, so I'm infusing my centre with a durian chantilly cream.
07:13The king of all fruits.
07:15Brandon is hoping to make the judges troppo over his vanilla lamingtons coated in coconut
07:20and finished with a durian cream filling.
07:24Durian is quite a controversial fruit.
07:27You either love it or you hate it because of the aroma, but not until you get right into
07:32it you'll realise it's got a delicious custardy texture and full of sweetness and warmth.
07:39Brandon, that really stinks.
07:42What do you mean?
07:45It smells delicious to me.
07:47I need to ask for a mask.
07:57Hello!
07:58Oh hello!
08:00Well that was a surprise.
08:01I didn't see you there.
08:03Bet you weren't expecting that, were you?
08:04No, I wasn't expecting that at all.
08:06Tell us, what surprise are you making today?
08:08I am making a savoury lamington today.
08:10So it will taste like a little bit of Italy or a pizza.
08:13Oh.
08:15Pamela's piling on the cheese with savoury Gruyere lamingtons coated with whipped cream
08:20cheese, basil and pine nuts and filled with a semi-sun dried tomato jam.
08:25You've got amazing ideas and you always seem to pull it off so I'm sure you're going to do great
08:31today.
08:32I think the key will be when you add that coating it doesn't end up too messy.
08:36You still have a neatness to it.
08:37Well, we're looking very forward to it but I'm going to take Rachel away before she rolls in that.
08:42She's going to.
08:44See you later.
08:45Bye-bye.
08:47Oh, that's perfect actually.
08:49I'm surrounded by the savoury queens.
08:54Now the baker's sponges are cooling, it's time to prep the surprise filling for the lamingtons.
09:00This cherry coolie, it's kind of the big bloody surprise inside.
09:04I want it quite thick so it doesn't get soaked straight up into the sponge.
09:09Puree has frozen a lot quicker than I thought it would.
09:12Oh my god, that's perfect.
09:15Bakers, you have ten minutes left.
09:17No, ten minutes?
09:19What?
09:19I'm just kidding.
09:20Surprise week.
09:21Surprise.
09:22Oh my god.
09:23See you.
09:23No, I don't like your surprises Tom.
09:2630 minutes left.
09:33I'm currently cutting the layers of my lamingtons.
09:37It's not every day you see a lamingtons with some carrot and curry leaf in it, is it?
09:41I'm loving this colour.
09:42You can't miss it.
09:44The frozen scents turned out really well.
09:46I leave them in a mixture of cocoa butter and white chocolate.
09:51We've got that vanilla sponge, followed by my Duran Chantilly cream.
09:56You can definitely smell that Duran.
10:01This is the messy part, so I want to get this done as soon as I can.
10:07Bakers, you have five minutes left.
10:10Oh dear.
10:10Just gotta roll and dip a lot quicker.
10:13You need to get cracking.
10:17Does it look like coconut or parmesan?
10:20The smell will give it away though.
10:23I don't think I'm going to get it done.
10:25So many lamingtons.
10:28I'm running out of time.
10:31Uh, it's a big mess.
10:33Matt, can I help you?
10:35I need more melted white chocolate.
10:36I've run out.
10:37You want to call them?
10:38Yeah.
10:38Alright, wait.
10:40Let's do it.
10:42Final minute, bakers!
10:44Alright.
10:47I'm excited for the surprise I have in store,
10:49but that extra smokey layer which they probably wouldn't expect.
10:5410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:04Step away from your lamingtons.
11:06Well done, bakers!
11:08Woo!
11:10Well done.
11:11It was tough actually.
11:13I did it.
11:26Hi!
11:27Hey, Nicky.
11:28Hello.
11:29I'm excited to see that liquid centre.
11:31So I'm going to pick one here.
11:32I'm stressed out.
11:38Oh, look at that.
11:39It's oozing out.
11:40You nailed it.
11:46I think the jelly is too thick.
11:49Mm-hm.
11:49And I think you could have gone bolder with the oozing.
11:53The coating on the outside of your lamington, although it's a little bit messy,
11:58it's nice and thin and nice and crispy.
12:00So it was a good contrast to the soft sponge.
12:03Well done.
12:04Thanks.
12:06That's that delicious smoky fragrance you told us about.
12:09I'm really impressed with how you've decorated them.
12:16I don't think I've ever tasted anything quite like that before in my life.
12:19But I don't think you needed the smoke.
12:21I don't think it adds anything to the durian.
12:24I love durian.
12:25The way you've used it in your lamingtons, which are so light and airy, is really delicious.
12:31I think it would convert any person who's not sure about durian, they would love these.
12:38Matt!
12:39Hello.
12:41It was Matt the whole time.
12:44I'm really looking forward to these.
12:51Would have liked a little bit more of that cherry because the sponge is quite substantial.
12:56I always struggle with blue cakes.
12:59It would have been more appetising just to do a blue outside and then keep that kind of white vanilla
13:04interiors.
13:09Well, these are certainly lamingtons I haven't seen before.
13:12They smell very different.
13:14Very different.
13:16Well, I mean, that's a surprise.
13:22Anita, you flipped lamingtons on its head.
13:24I was expecting something sweet.
13:26You've given us something savoury.
13:27But not only that, it's actually really delicious.
13:29The most successful part are the flavours.
13:33You really have a way of bringing all these different spices and herbs together that are really aromatic and very
13:41mouthwatering.
13:44They're nice and generous.
13:45I think you could have finished the outside a little bit neater, mate.
13:57I think the less successful part is the pastry.
14:01For me, it needed to be finer because when I bit into it, it was a little bit hard to
14:04chew.
14:05100% on the pastry.
14:06You know, there's a reason why people don't make catifi pastry because it's really hard to do.
14:11Some of your pistachios have been taken a little bit too far.
14:14You need to be careful.
14:15When you toast pistachios, you don't go over.
14:18Great flavour though.
14:21Well, first impressions, these definitely look like lamingtons.
14:25Even though I'm getting this beautiful aroma of cheese.
14:36It's just delicious.
14:37It's full of umami.
14:39Lovely texture.
14:40You can still get pieces of tomato in there.
14:43And it really does break up that savoury sponge that you've made.
14:48I love the coating on the outside.
14:49I think you really hit the nail with the surprise effect because I was not expecting this at all.
14:56That bake was absolutely amazing.
14:59I think because it did look like a lamington, but it tasted like a pizza, I suppose.
15:03So it was very surprising for them.
15:04And that was my intention.
15:06So I am very pleased.
15:09I think I agree with the judges.
15:11I think these blood packs could have been filled up with a bit more blood.
15:27I think it's a good idea.
15:55Good luck.
15:56Good luck.
15:59Now they've left, I can share that today Darren would like you to make his surprise pie.
16:07Bakers, you have two hours to make Darren's surprise pie.
16:11On your marks.
16:12Get set.
16:13Bake!
16:14Let's do it.
16:17At least there's a recipe.
16:19Darren's given us no clues.
16:21Is it sweet?
16:23Is it savoury?
16:24Pumpkin.
16:25This is a pumpkin.
16:26Line a tray with baking his surprise.
16:28Pumpkin.
16:29Okay.
16:31Mmm.
16:32I have made a sweet pumpkin pie before and it looks to me that this is more of a savoury
16:36pumpkin pie.
16:37So I'm just, yeah, using the skills that I've applied to a sweet version.
16:43Roast for 15 to 20 minutes.
16:45This part I know how to do.
16:47Roasting a pumpkin.
16:51Go for it.
16:52There you go.
17:00This is my surprise pie.
17:03It does look like a lemon meringue pie.
17:06This looks like a lemon meringue pie.
17:08But this is Surprise Week.
17:10So this is something completely different.
17:12In fact, it's not even sweet.
17:14This is a pumpkin pie.
17:17So the white topping, it's not meringue.
17:20That's actually a feta cheese topping.
17:23And balsamic is used for that torch effect.
17:27The pastry is made from olive oil shortcrust pastry.
17:31Inside is a pumpkin custard set just like a quiche.
17:36Let's try the surprise.
17:42That pumpkin custard.
17:44I have never had something as luxurious as that.
17:48Well, I'm really looking for a smooth custard and it's not as easy as it sounds.
17:52There are a couple of pitfalls.
17:53First of all, our bakers need to cook that pumpkin perfectly.
17:58Then they need to blend that up.
17:59And if they blitz it too hard, they go too far.
18:02When they pour it inside the tart shell and cook it, it's going to souffle up.
18:06So they need to just bring that custard together.
18:10Yeah, if you blend it for too long, you add too much air, don't you?
18:14We're asking a lot of them, but we're down to six bakers.
18:18The talent and the standard is so high.
18:21I'm expecting greatness from them.
18:25I'm going to take my vegetables out.
18:29Here we go.
18:30Now the pumpkin is cooked, it's time for our bakers to start their pastry dough.
18:35Cute butter, flour, salt-tested lemon, olive oil and lemon myrtle into a large food processor.
18:40Pulse until the mixture resembles breadcrumbs.
18:42Okay, cool. Let's go.
18:48I like that we don't have a lot of information.
18:51That we have to use our own knowledge and intuition.
19:00It's a bit crumbly.
19:02I just have to make sure that the thickness stays uniform.
19:15It's like way lovely, me proud.
19:18Bakers, you have 30 minutes left.
19:21But as a surprise, I'm going to give you another 30, you have an hour left.
19:25That's more like it.
19:27Mean.
19:28Just mean.
19:29They love it.
19:30God, I should know it's surprise week.
19:33It's killing me.
19:36I am making my pumpkin custard, which is going to be the filling of this beautiful pie.
19:43It's the cooked pumpkin, cream, eggs, mustard, paprika, nutmeg, strain into a jug.
19:48It's a new one, I haven't used this one before.
19:51Oh!
19:59Oh, I forgot to put that in.
20:01The main ingredients.
20:02Could you imagine?
20:03So excited about the machine.
20:08It's blitzed to buggery and it's going through a sieve.
20:11Just had a little taste test and it tastes so delicious.
20:14I put all those spices in there and the mustard.
20:17It's got a great consistency.
20:19Silky smooth.
20:22Fill the pipe to the top with custard.
20:25Ooh.
20:25And you're adding it while it's kind of in the oven so you're able to just slam it in there
20:29immediately.
20:30So then you don't have to carry a tart tin.
20:33I've done that before where you fill it and then carry it to the oven and you make a mess.
20:36Because you filled it to the brim.
20:38Well, this is the kind of knowledge I expect to get dropped on me from someone who is the reigning
20:41star baker.
20:42Yeah.
20:43And I just want to remind you of that.
20:44So, you know, you take that confidence and you actually enjoy it.
20:48I think that's all Darren's going to get in me.
20:50Done.
20:51Yeah.
20:57So I'm just making the feta topping now.
20:59Place feta in a bowl of the sand mixer and add the thickened cream, salt and white pepper and whisk
21:04until medium to firm peaks.
21:05All right.
21:06The feta topping is like a whipped cream kind of situation.
21:10Trying to figure out what the surprise could be.
21:12I don't trust these judges.
21:14Everything's better with feta.
21:16I need it to be quite stiff.
21:23Oh, that's good.
21:24Bakers.
21:25You have 30 minutes left.
21:27Oh, dear.
21:27This is coming out.
21:31There's my wobble wobble.
21:33There's my wobble wobble.
21:33I got my wobble wobble.
21:35Well, I actually quite think I like that wobble.
21:37I think I'm on the right track.
21:42All right.
21:43That's definitely done.
21:44That's going in the freezer to chill out.
21:47Tom, will you open the freezer for me?
21:50Absolutely.
21:50Please.
21:51I love having an assistant.
21:54Well, it won't last.
21:55Go on then.
21:58Thank you, kind sir.
21:59And the door will be closed now.
22:08Now I'm just waiting, patiently waiting, before checking us out.
22:12I never paced so much.
22:14It's like waiting for a baby to be born.
22:23Surprise!
22:25You just took two years or ten years off my life.
22:29Oh, God.
22:30Bakers, you have ten minutes.
22:34Ten minutes.
22:37Just waiting on the tart.
22:39With the pie cooled down,
22:40it is now time to remove the tin and top with feta cream.
22:44Is it cold?
22:46Still a bit warm.
22:47Let me get this on and looking rustic.
22:51How rustic do they want this mound, I wonder?
22:53I just want to really make sure the cream doesn't melt and fall off.
22:58Although the flavours are savoury, Darren is hoping the bakers will make it look like a meringue pie.
23:04I'm thinking the surprise might be a take on a different kind of pie.
23:09The mounds that I'm applying now kind of looks like it's giving a similar look to a lemon meringue pie.
23:16And that might make sense why we're adding a bit of balsamic afterwards.
23:19You would generally torch the meringue and I guess that would give you the effect of torch meringue.
23:25So I'm going to make it like little wispy bits and I need to hurry up because this time is
23:30just going to get away with me.
23:32Bakers, you have one minute left.
23:34Alright, let's get the singed bits on.
23:37Final touches.
23:39Looks like torched meringue, like a lemon meringue pie.
23:43Ten, nine, eight, seven, six, five, four, three, two, one.
23:54Step away from your pies, bakers.
23:57Well done.
24:02Mine's got a big mound.
24:05It looks like torch meringue, right?
24:06Yeah, it does.
24:07It's really clever.
24:08Very clever.
24:09Please bring your surprise pies to the table, bakers.
24:32Have you figured out the surprise?
24:36This is my lemon meringue lye.
24:40I love that.
24:41This was a tough bake.
24:43Lots of components, especially because you weren't quite sure what you were making.
24:46But looking at these, you lot have done a fantastic job.
24:51So congratulations.
24:53Alright, let's try the first one.
24:58Well, I like the look of this.
25:00Looks like a lemon meringue pie.
25:01I do see a little bit of a ding in the side of the pastry there.
25:07That pastry is quite crumbly, so it is hard to handle.
25:17The pumpkin has been cooked really well.
25:19It's nice and smooth.
25:21The pastry has a good flavour, but I would have given it another two or three minutes in the oven.
25:27Of course, I didn't give you any recommendation on how to cook the pastry or the custard.
25:33And given that, this is not a bad effort at all.
25:36The pumpkin filling for me was perfectly set.
25:39I think the baker here has done a really good job in getting the right consistency in all the textures.
25:45Very similar to yours.
25:47Let's try number two.
25:50The whipped feta cream does look a little bit flat, suggesting it hasn't been whipped up sufficiently.
25:59The pumpkin filling is firmer here.
26:03There's definitely not that silkiness like in yours, Darren.
26:06The problem with this one is in the filling and the topping.
26:10The pumpkin custard is not quite right.
26:13I think this was probably cooked a little bit too high on the top.
26:17Just a slightly off-balance texture.
26:20Let's try the next one.
26:22The whipped feta cream on here has been ruffled up.
26:26Not quite the effect of meringue.
26:31There's a couple of problems in this bake.
26:34Number one is the pastry is not super neat.
26:38And I think it could have done with another minute in the oven.
26:41And the second problem is the pumpkin custard.
26:45I think it's been overbaked.
26:46For me, what I think the baker has really succeeded here is the flavours.
26:51Just work a little bit on finessing the execution.
26:54Onto the next one.
26:57Well, immediately I noticed that the meringue topping is kind of overflown.
27:05The pastry for me is perfectly baked.
27:09However, the pumpkin filling tastes slightly overcooked.
27:12But there's a little bit of egginess to it.
27:15That might also explain the fact that it was probably just a little bit too warm.
27:19And that's affected the whipped feta on top.
27:23And probably caused it to spread a little bit.
27:26Onto number five.
27:29This looks very full.
27:30The whipped feta is going over the edges of the tart, making it just a little bit untidy.
27:40Lovely flavour in the pastry.
27:41But there would have been more flavour had it been cooked a little bit further just to toast off that
27:47flour.
27:48The pumpkin filling had a wonderful silkiness and smoothness to it.
27:53The pastry was slightly on the thick side.
27:56I think it put everything a little bit off balance in terms of eating.
28:01Let's try the last one.
28:04Well, this is really neat.
28:06I love the way the meringue has been applied.
28:13The whipped feta was so light and airy.
28:17It was perfectly whipped.
28:19The whole thing has been constructed really well.
28:22Nice, sleek pumpkin filling.
28:25And the whipped feta was applied really well.
28:28The judges will now rank the pumpkin surprise pie from sixth place to first.
28:35In sixth position.
28:40Who's this?
28:42Glen.
28:44Great flavour in the whipped feta, but the pumpkin was slightly overcooked.
28:48In fifth place.
28:52Matt, your whipped feta spread a little bit, but the pastry was the star of this bake.
28:58In fourth position.
29:01Brandon.
29:02Coming in third place.
29:06Nagin.
29:07In second place.
29:12Anita.
29:13Very smooth feta cream and perfect pumpkin filling.
29:17Just a slight ding on the pastry.
29:19Which means, in first place, Pamela.
29:25Well done.
29:28Beautiful finish on that pie and a fantastic flavour.
29:32Well done.
29:34I am thrilled.
29:35I really enjoyed that bake and I just cannot believe it.
29:40The pastry was maybe a little bit rough.
29:43So let's bring on the showstopper.
29:45I am going to transform and drive that to the end.
30:04Good morning, bakers. It's time for your showstopper.
30:07In surprising news, the judges would like you to make a remote control vehicle cake.
30:13A remote control vehicle cake is made by shaping a cake on top of a remote control chassis.
30:19The surprise part is, this cake will actually drive.
30:22If you need inspiration for the vehicle, think about the clown car that Tom arrives in every morning.
30:29Yeah, I carpool with about 25 other hosts.
30:34Judges, any more surprises you'd like to share?
30:37It's easy to get caught up in the spectacle, but it must taste as good as it looks.
30:43Your vehicle must be driven, so think about a cake that is both stable and light.
30:48Bakers, you have five hours to build your remote control vehicle cake.
30:53On your marks...
30:54Get set, bake!
31:03The surprise element to this cake is that it drives by remote control.
31:08Definitely never done one of these before, so I'm excited to tick that off my bucket list.
31:17Today we really need to take into consideration the weight of the elements that we put on the cake.
31:21It doesn't matter how cute or nice it is, it has to still drive, so we have to be mindful
31:26of how much decoration we put on the cake.
31:30Look, I am planning a couple of surprises, but if I tell you now it won't be a surprise, right?
31:36Hi!
31:38Hi, Nagin!
31:38What's the story?
31:40It's always my dream to just go around and sell the things that I bake.
31:43Cake slices with different flavours and different pastries.
31:46So today I'm making my dream cafe van.
31:50Nagin's wheeling to dream with her van-tastic mobile masterpiece.
31:55Her pistachio sponge will be covered in a dark chocolate ganache and will be layered with a blackberry and blood
32:02orange gin jam.
32:04How will you construct it all?
32:07I'm making very thin sheet cakes, so it's just going to be layers of that and then I'm going to
32:11freehand carve it.
32:12And I'm going to take out a little bit of the side to give it a tiny bench top counter
32:18and I'm going to stack some tiny plates of pastries under our bench top.
32:21Nagin, I love this. Have you got a logo yet for your business?
32:24Oh no, not yet.
32:26You can help me design mine.
32:28That'd be great. We can just sit on the side of the van now and we'll definitely be coming to
32:32visit because your flavours are always on point.
32:34I'll be interested to see how you can get the shape of this van and also you need to get
32:39it moving, don't you?
32:40Yeah.
32:41Good luck, Niki.
32:42Good luck.
32:46Butter's looking really good so far.
32:49White chocolate, anyone?
32:51Part of my surprise is it's going to be an intricately designed carpet on the top, but also it's going
32:58to have a genie's lamp and if you rub it hard enough, you may get some wishes.
33:06Hoping to sweep the judges off their feet, Anita's cardamom and yogurt Persian love cake will be soaked in rose
33:13water syrup and finished with buttercream and a rose jelly filling.
33:17I love that flavour of the rose water. I think it's really delicious and I can imagine the rose water
33:22with the raspberry and the almond work really well together. I think that's a beautiful combination. And it's smart that
33:30you don't make your cake too heavy.
33:31Yeah, it has to fly.
33:33It has to fly.
33:34I think it's quite smart doing a magic carpet. I think that's a good use of your design.
33:40I hope so.
33:41Thank you guys.
33:49So far, so good.
33:53So as kids, we used to go out and play the game punch buggy. So if you spotted a VW
33:58bug, you would always punch someone, punch buggy someone. So that's what I'm doing today.
34:04Glenn is packing a bunch with his vanilla and lemon sponge soaked in lemon syrup and finished with white chocolate
34:12ganache and filled with blackberry jelly.
34:16Beep beep.
34:18Beep beep.
34:21It's how I communicate around the shed now.
34:24Beep beep.
34:30My batter is looking nice. I was making two teeny tiny cupcakes to go under the roof as well. So
34:35I'm just putting out a little bit of batter in them. And then I'm going to fill the other two
34:40sheet pans.
34:44We need to play it very smart in terms of the weight. So we can't just go absolutely crazy putting
34:51all sorts of elements inside of it because it won't be drivable.
34:54So you have to pack a punch with the elements you're putting in the cake and it still has to
34:58be light.
35:05Bakers, you are halfway.
35:07Halfway better get your pedal in the middle.
35:13And these are about to go in the oven.
35:15As their batters head into the oven, the bakers begin making coating for their cakes, making sure it doesn't add
35:21too much weight to the car.
35:24Alright.
35:27So at the moment I am just going to boil down some rose water sugar syrup.
35:33And just before I assemble, I will just brush on some of this syrup. Just another layer of flavour and
35:40some moistness. I hate that. What else could I use?
35:47This is my playful nod to a childhood cartoon I used to watch as I grew up in the 90s.
35:55Brandon's travelling back in time with a tamarind, ginger and carrot cake coated in dark chocolate ganache and filled with
36:02a whipped salted caramel filling.
36:04So nice, warm flavours. Are you going to be able to balance those flavours?
36:09Yeah, absolutely.
36:10Salted caramel seems to bring out those flavours.
36:14And obviously dark chocolate just amplifies that as well.
36:17Salted caramel pretty much goes through everything, doesn't it?
36:20Yeah, I know. And I love carrot cake. It's one of my favourite cakes.
36:23I think you're really, like, picking all the things I really love.
36:27With salted caramel it's all about getting that right colour.
36:29You don't want it too light, so make sure you're brave with when you cook your caramel.
36:34Get a nice dark amber and then adding the right amount of salt.
36:37Yeah.
36:38I'm looking forward to you assembling this and it looking spectacular.
36:42Good luck, mate. Good luck.
36:49Oh, good.
36:52Nice.
36:55Lovely.
36:56So far I've made my cakes.
36:58When the caramel's done I'll be able to add it to the ganache and that'll be done.
37:03So my main element's coming together and I'll be able to start working on decorations while all this is cooling
37:10down.
37:12So now I've moved on to making my raspberry and rose water jelly, which will be inserted into the centre
37:18of the cake.
37:19Maybe a bit more salt.
37:21You can never go wrong with too much salt.
37:23I'm making my wedding car.
37:26It was a, can I show you?
37:29It was a 64 can be.
37:32My dream car, effectively.
37:34I really want to have it and my husband made it possible for the day for us.
37:38So I'm making that one today.
37:40Steering her bake down memory lane, Pamela will coat her vanilla bean cake in white chocolate ganache and add a
37:47creme diplomat and strawberry compote filling.
37:51Oh Pamela, that's beautiful. Look at that.
37:54What a wonderful memory.
37:56I'm looking forward to how it's going to look because your fondant work is always on point.
38:01So we're looking for all of the detail and hopefully you're going to capture the spirit of that happy day.
38:07Will you be using fresh strawberries?
38:08I was planning to use fresh strawberries, but since we're in the bake-off I decided to go with a
38:13compote to elevate it a little bit more and add more brightness when you cut into the cake and the
38:18creme diplomat just to pair with.
38:20I love the idea of using strawberry compote. I can imagine it also helps when you assemble the cake because
38:25you never know when putting fresh fruit into a cake will it sit properly.
38:28Do you know what I'm excited for? That creme diplomat mixture of whipped cream and pastry cream is so light
38:35and delicious.
38:36So when we cut through it's going to taste just as good as it looks.
38:39Hope so.
38:49What's a car's favourite meal?
38:52What?
38:53Breakfast.
38:58Ah, breakfast.
39:02Not funny.
39:05Bakers, you have an hour left.
39:07One hour left.
39:09Okay.
39:10I better get my foot down.
39:14I'm used to working with a lot of ambulances that provide advanced life support.
39:18Today my cake ambulance is going to be providing critical cake supplies for cake emergencies.
39:27Matt's sounding the siren with his chocolate and banana cake that is covered in salted caramel and chocolate caramel ganache
39:33and is brought to life with a salted caramel filling.
39:36Yeah, I'm feeling good.
39:37I'm stacking the cake now and I'll give it more time to chill while I keep working on decorations.
39:43And then when the cake is built and chilled I'll be able to quickly trim it down and I'll have
39:48dance decorations ready to go to whack on top.
40:00I'm starting to just layer my cake layers.
40:05I've got five layers so I'm not packing a lot of filling between each layer but when you get a
40:11bite from top to bottom you'll have all of the flavours together at once.
40:17It's just a very thin layer of buttercream.
40:19I'm moving.
40:33Let's go.
40:34Let's go.
40:35Let's go.
40:35Let's go.
40:36Let's go.
40:37He's alive!
40:39So, my cake's on a board and it's in an ambulance shape.
40:43So now it's the fun part of just bringing it to life
40:46and having fun with it.
40:50I've got my centre and I'm just going to carve the profile of the carpet.
40:56As the cars start to take shape,
40:58the bakers begin making the finer details.
41:01This is the fun part.
41:05This is very nerve-wracking.
41:12So I just need to be really careful.
41:16Creating little spaghettis made out of fondant
41:18that will help me just give some definition to my van
41:20so that it's not so white.
41:23It will create some shadows and give it some depth.
41:34I love this.
41:35This is the cutest ambulance I've ever seen
41:38and I've gotten in a lot of accidents.
41:39So this is so nice.
41:53This is the benchtop from my coffee man.
41:55It's just found fondant with some wood pattern on it
41:58and I'm cutting out just a rectangle
42:00to put in the cavity that I created on my cake.
42:04Final minute, bakers!
42:16Ten, nine, eight, seven, six, five, four, three, two, one.
42:33Step away from your vehicles, bakers!
42:35Well done!
42:38That was hard.
42:43Good job.
42:54Bakers, congratulations on your remote-control vehicle showstoppers.
43:02Brandon, please join us at the start line.
43:09Wow, this is signature brand, isn't it?
43:12Look at all the detail you've got around the back there
43:15and on the upholstery.
43:18Baker, start your engine.
43:20On your mark,
43:22get set,
43:24go!
43:32It's going to do it.
43:34Well done!
43:34Yay!
43:41Mate, well done.
43:42Let's have a look inside.
43:56Brandon,
43:57that is beautiful, mate.
44:00Really good.
44:00It's as neat inside as it is on the outside
44:04and I'm not getting too much ginger
44:06but I'm just getting a beautiful warmth of the tamarind.
44:11Even though you've done a vintage-looking car,
44:14you have some very modern flavours
44:16and excellent choice in cake in terms of driving it.
44:21It didn't wobble and it drove pretty fast.
44:24Excellent job, mate.
44:25Well done.
44:27Well, it definitely looks like a bug
44:29and I love the decoration you've done.
44:32You've added that cute little rabbit popping out.
44:37Aw.
44:38Oh!
44:39Come on, come on, come on, come on!
44:45Let's try it.
44:49I think the fondant is too thick.
44:53You could have rolled it out a little bit finer
44:54but it drove really well
44:56so smart construction there.
44:59Well done.
45:00Yeah, Glenn, I do love your flavour.
45:02There's nice lemon coming through.
45:03Blackberry works really well
45:05so it's a good flavour combination.
45:07I think that the proportions are slightly off.
45:10I would have liked more layers
45:11in proportion to your sponge.
45:14Well done, thank you.
45:17You've recreated a replica of a combi van.
45:21I mean, the photo you showed us,
45:23this looks exactly like this
45:24but just miniature in cake form.
45:27Come on, go, go, go, go.
45:30Yeah!
45:32Yeah!
45:33Yeah!
45:39You know, you're recreating that memorable day
45:44and it must have been Sunday
45:46because I absolutely love that combination.
45:50The creme diplomat is the perfect choice
45:53and the construction as well
45:55is as good as the exterior.
45:58It's nice and neat
45:59and I just, I feel very privileged
46:02that I get to try the cake
46:04that you served on your special day.
46:06I think you've captured happiness in this cake.
46:10I kind of wonder whether you're missing something.
46:13You should have been on this cake
46:14with your husband.
46:16Well done, thank you.
46:19That hand painting on the rug on top
46:23is so exceptional.
46:24It must have taken you such a long time.
46:28Meow.
46:30Meow.
46:36Yeah, come on!
46:37Yeah, come on!
46:39Yeah!
46:42Good luck.
46:48I would say maybe a little less icing on the side
46:52because it's quite heavy.
46:53That jelly is a really great texture.
46:56It really is well-assembled inside.
46:59Your flavours are always bang on.
47:01I absolutely love it when you come up here
47:03because I'm always looking forward to it.
47:05Thanks so much.
47:06Well done.
47:07That is brilliant.
47:09Look at the expression.
47:10You've really brought us something
47:12that represents you.
47:25Matt, I love those flavours, mate.
47:27Deep, dark and rich.
47:30The interior, nice and neat.
47:32But you've got four layers,
47:33which really does break up that sponge,
47:35and you need those
47:36because this is so rich.
47:38It's almost a little bit too rich.
47:40It is very rich and very intense,
47:43so you probably don't want a big slice,
47:46otherwise you're going to have to call that ambulance.
47:48There might be a little emergency.
47:51But lovely flavours, mate.
47:52Well done.
47:53That was awesome.
47:56This looks like such a delightful food truck.
47:59The cupcakes on top,
48:01you've really thought about the small details
48:02to make it come alive.
48:05Yes.
48:17I think the blood orange and black region,
48:20it works really well,
48:21but I needed more of it
48:23because the chocolate ganache is quite strong.
48:25I love the texture of that pistachio cake.
48:29You've got pieces of pistachio in there,
48:31and it really does add to the experience of eating it.
48:34Well done, again.
48:39Well, we've had some really nice surprises this week.
48:43What about a cake that can drive?
48:46Who's done well this week?
48:48Pamela.
48:49She's had a great week.
48:51Her lamingtons, they were savoury.
48:54Yeah, not only that, they look spectacular.
48:55That little green fascinator on top
48:58looked like they were going to the races,
49:00but had flavour to match.
49:02I think my favourite from Pamela this week
49:04was her combi van.
49:05That was so delightful
49:07and such a lovely story about her wedding.
49:10I think that was really nice.
49:11She incorporated that into her bake.
49:13It was a beautiful showstopper from Pamela.
49:16Brandon has also had a good week.
49:18His durian lamington,
49:20it was so beautifully made.
49:21A triangle shape,
49:23a little bit unexpected,
49:25beautiful piping on the side,
49:26all very uniform,
49:28and I thought that durian flavour was delicious.
49:31The durian was delicious,
49:33but the texture of that lamington
49:35was absolutely amazing.
49:37I loved it.
49:38Anita, she started the week off really strong,
49:42definitely packed the flavour
49:43with her very unexpected savoury lamington.
49:47Anita came second in technical.
49:49She had that lovely smooth pumpkin filling.
49:51Well, that was quite similar to yours.
49:54I thought she really executed that very well.
49:57Who are we worried about this week?
49:59Glenn with his lamingtons.
50:01The pistachios were slightly over-roasted,
50:04and I think he could have done Anita presentation.
50:07Unfortunately, Glenn did come last in the technical.
50:11It had good flavour,
50:12but it was just overcooked.
50:14Then there was Matt in the signature.
50:16You know, he had a great idea for his lamington,
50:19but blue food's not always that appealing.
50:22His cherry-coolie filling,
50:24it had slightly congealed in the centre,
50:26and I was expecting that oozy kind of blood effect.
50:30Being technical, Matt came fifth.
50:32Not amazing.
50:33That whipped feta kind of spread around a little bit,
50:36a little bit messy.
50:38I've really enjoyed Surprise Week,
50:39but I think we should all just say,
50:41from here on out,
50:42no more surprises.
50:43I agree.
50:44No more surprises.
50:49Did she bring that orange from home?
51:01Bakers, you have filled this week
51:03full of wonderful surprises.
51:05Well done.
51:07Oh, my God.
51:10Tonight, I have the happy job
51:12of announcing the star baker.
51:14With turbocharged flavours
51:16and decorations to match,
51:18this person has raced across the finish line.
51:21This week's star baker is...
51:26Pamela!
51:28Yay!
51:29Well done!
51:30I knew it!
51:31Good job.
51:32That was good.
51:35That leaves me the job of revealing
51:38who will be leaving the shed.
51:39This baker loves to test their limits
51:42with bold and creative creations
51:44that are full of flair.
51:46We're sorry to say goodbye to...
51:50Glenn.
51:57Mate, it's been a pleasure.
51:59Yeah, absolutely superstar.
52:01Glenn is such an ambitious baker.
52:04He brought so much creativity and flair
52:05and always a touch of theatre to the shed.
52:09I'm really happy with my time in the shed.
52:12I've produced some amazing stuff that I'm proud of.
52:14And let's give it up for this week's star baker, Pamela.
52:17Yeah!
52:18Oh, my God!
52:20Good job!
52:22Good job!
52:22I love Pamela's creations.
52:24She always bakes from the heart.
52:26And it's absolutely no surprise to anyone
52:29that Pamela is star baker for the second time.
52:32Good job!
52:34Good job!
52:35Good job!
52:37This is a once-in-a-lifetime experience.
52:39I'm having the time of my life.
52:42Good job!
52:45Good job!
52:48Good job!
53:00Good job!
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